gluten free

January in the Kitchen – Spagetti Squash with Mushrooms and Pesto Sauce
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January in the Kitchen – Spagetti Squash with Mushrooms and Pesto Sauce

Spaghetti Squash

Spagetti squash with mushrooms and pesto

Spagetti squash with mushrooms and pesto

At the time the British food writer Jane Grigson’s Vegetable Book was published (1978), Spaghetti Squash was considered a newcomer on the vegetable scene. She found it an embarrassing name and preferred noodle squash or squash novella. It now seems to be taking the U.S. by storm, particularly in Paleo or low carbohydrate circles. It’s called spaghetti squash because the flesh, when cooked, can be scraped out of the skin and resembles strands of spaghetti.

I think the name is somewhat unfortunate as well; it is a type of delicious winter squash and deserves to be treated with more respect. The name suggests that you can substitute it for pasta and the www abounds with lovely pictures of using it in lasagna or with a red sauce. I’ve tried it and don’t think the flavor mixes well with tomato sauce, just my opinion. It looks good with the runny cheese (as you can see below) but that’s where it ends. We didn’t like it that much. Any kind of cream sauce, or sautéed mushrooms or chicken is a different story.

Baked Spagetti Squash with Mozzarella and Tomato Sauce

Baked Spagetti Squash with Mozzarella and Tomato Sauce

Ms. Grigson suggests poking a hole in the stem end and boiling. I prefer to cut it in half, remove the seeds, and bake it (flesh side down) at 400 degrees F for 30-40 minutes. The time will depend on the size. The squash should retain some crunch but be easy to separate from the shell with a fork. If you intend to stir fry it, let it drain on paper towels in a colander for a few minutes. Otherwise it can be watery.

This is what I consider a ‘non-recipe’, just a loose set of directions rather than a strict ‘how-to’.

Spagetti squash with mushrooms and pesto

INGREDIENTS

  • 1 pound of mixed mushrooms, wiped with a paper towel and sliced
  • 3 tablespoons of butter
  • 2 shallots, diced finely
  • 1/4 cup of pinenuts, briefly browned in a dry skillet
  • 4 tablespoons of pesto sauce
  • Optional, a couple of tablespoons of heavy cream
  • Few cubes of fresh mozzarella
  • Freshly grated Parmesan
  • Salt and freshly ground pepper
  1. Prepare the squash as above, baking at 400 degrees, cut side down.
  2. When slightly cooled, shred the strands with a fork into a collander lined with a dish towel or paper towels. Leave to drain while you prepare the mushrooms.
  3. Melt the butter in a skillet over medium high heat.
  4. Add the mushrooms and saute the liquid is gone and they begin to brown.
  5. Add the shallots and continue to saute for another 5 minutes until softened.
  6. Add the cream, pesto and squash to the skillet. Turn off the heat, add the mozzarella, and warm all briefly before turning out onto warmed plates.
  7. Top the the pinenuts and additional grated parmesan.
Squash with mushrooms

Spagetti Squash with Pinenuts and Pesto and Mushrooms

I’m going to take this to share with Angie and the gang at Fiesta Friday, sponsored by the Novice Gardener. Please come join the party and sample the delicious food.

Fiesta Friday

Fiesta Friday

January in the Kitchen – Quick Roast Chicken with Citrus, Sumac, and Pomegranate
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January in the Kitchen – Quick Roast Chicken with Citrus, Sumac, and Pomegranate

Roast Chicken with Citrus, Sumac and Pomegranate

This recipe is Florida in the middle of winter…sunny citrus, bright sumac, and pomegranate. It’s a winning combination and one that tugs at memories for me. Just out of college I moved from warm and sun-drenched Florida to New York in mid-January. It was quite a shock on many levels; living in a one-bedroom apartment with four other young women, the high cost of food, cold, and worst of all…no citrus. I grew to love New York, but citrus remained out of my price range at the local markets. My parents had seven trees of different varieties in their back yard in Florida. They were unusual varieties, the kind you don’t find in the store because they don’t ship well, the kind that were especially delicious. I craved them. The highlight of that first winter was the box of citrus shipped from home (at great expense). I was a good roomie and shared.

I didn’t spend much time cooking back then, but I would have loved this recipe.

Roast Chicken with Sumac, Pomegranate and Citrus

Roast Chicken with Sumac, Pomegranate and Citrus

If you are not familiar with sumac (it’s new to me and I am still experimenting), it’s related to poison ivy but won’t give you a rash. The powder I found at my local spice shop is staghorn sumac and is not poisonous. The berries are dried and ground before being sold. I have read that some companies add salt to their sumac, so read the package before you purchase it.

Sumac

Sumac

Sumac adds a lovely red color to food and is considered a “flavor enhancer”. It has a tart, berry, and lemony flavor and can be used in place of lemon when you want the flavor without the acid of citrus. It is known to have antimicrobial and antioxidant qualities as well as helping with digestion.

Sumac is most often used in Middle Eastern cooking. It’s a major part of the spice mix Za’atar, and sometimes used in fattoush and tabbouleh.

Chicken brush

  • 2 Tablespoons peanut oil
  • 2 Tablespoons pomegranate concentrate
  • 1 teaspoon sumac
  • 1 Tablespoon honey
  • 2 Tablespoons soy sauce
Sumac, pomegranate brush for chicken

Sumac, pomegranate brush for chicken

  • 1 navel orange
  • 1 tangerine
  • ½ lemon
  • fresh sprigs of thyme and rosemary
  • 4 leg-thigh chicken quarters
  1. Preheat the oven to 475 degrees F (very hot)
  2. Line a baking sheet with parchment paper or aluminum foil
  3. Mix together the ingredients for the sauce or brush.
  4. Wash the citrus and then thinly slice it using a sharp knife or mandolin; you want slices about ¼ inch thick or less. Remove any seeds.
  5. Lay the citrus on the baking sheet. Try not to overlap the slices.
  6. Cut the legs from the thighs, making two pieces
  7. Place the chicken, skin side up, on top of the citrus slices.
  8. Brush the chicken with the sauce.
  9. Bake for 35 minutes or until the chicken is brown and cooked, and the citrus is caramelized.
  10. Serve with the citrus; the carmelized citrus is delicious, skin and all.
Roast Chicken with Sumac, Pomegranate and Citrus

Roast Chicken with Sumac, Pomegranate and Citrus

I think Angie at the Novice Gardener and her friends at Fiesta Friday will like this one.

Fiesta Friday

Fiesta Friday

January in the kitchen – Cauliflower Crust Flatbread or Pizza
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January in the kitchen – Cauliflower Crust Flatbread or Pizza

Cauliflower Crust Flatbread

Cauliflower Crust Flatbread with Shaved Brussels Sprouts

Cauliflower Crust Flatbread with Shaved Brussels Sprouts

Substituting Cauliflower for rice, couscous, pasta, or other wheat products is newly popular. It’s especially useful for those avoiding gluten or carbohydrates; and an easy (and delicious) way to get some extra vegetables into your diet. This recipe for a cauliflower crust was inspired by one on the blog “Health on Top“.

I must admit it turned out very well; my family gave it thumbs up. I’ll be repeating the recipe with varied toppings.

There are a few tricks you should be aware of before you start.

  • Grind the cauliflower fairly small (rice sized) in your processor.
  • Cook it slightly softer than you would use if stir-frying. 8 minutes was perfect in my microwave but every appliance is different.
  • Line a colander with a tea towel and pour the cooked cauliflower in to cool.
  • Once cool, squeeze as much liquid as possible from the cauliflower before mixing with the other ingredients. Squeeze more than you think you need.
  • Line your baking sheet with a non-stick silicone mat or parchment paper.

Cauliflower Crust (for each crust serving 1-2)

  • I small to medium cauliflower, cut into florets
  • 1 egg
  • ½ cup of low moisture mozzarella, shredded
  • ¼ cup of grated parmesan
  • 1 teaspoon of oregano
  • Salt and pepper to taste
  1. Preheat your oven to 450 degrees F.
  2. Rice the cauliflower in a food processor.
  3. Place in a microwave safe bowl, cover, and microwave on high for about 8 minutes, until cooked.
  4. Place the cauliflower in a tea towel lined colander and cool.
  5. Once cool, squeeze as much liquid as possible from the cauliflower.
  6. Mix the squeezed cauliflower, egg, cheese, oregano, salt and pepper together.
  7. Press the mixture into a circle on the lined baking sheet, pressing it out evenly with your fingers or flat bottom of a glass. My crust was about 12 inches.
  8. Bake for 15-20 minutes until brown. 
Riced Cauliflower

Riced Cauliflower

Cauliflower with liquid squeezed out

Cauliflower with liquid squeezed out

 

 

 

 

 

 

 

 

Assemble the toppings

Let your imagination run wild here although I wouldn’t use anything too runny. This is probably the time for more of a white flatbread than one with traditional red sauce.

I made two pizzas. One was vegetarian and had ricotta, pesto, shredded mozzarella, Parmesan, and shaved Brussels sprouts. The other had shredded mozzarella, carmelized onions, sliced spicy sausage, and Parmesan.

  1. Once topped, put them back in the oven.
  2. Bake another 10 to 15 minutes until the cheese is melted and toppings lightly browned.
  3. Cool for a couple of minutes before cutting into wedges.
Cauliflower Crust with Sausage and Cheese

Cauliflower Crust with Sausage and Cheese

Served with a green salad we had a dinner with three vegetables (Brussels sprouts topping), gluten free, low carbohydrate, and positively delicious.

Cauliflower Crust with Brussels Sprouts

Cauliflower Crust with Brussels Sprouts

I’m taking this to share with Angie (from the Novice Gardener) and friends at Fiesta Friday #50. There is definitely something to celebrate this week.

fiesta-friday-badge-button-i-party-1

And I think the group at Real Food Fridays will enjoy it as well.

After all, Friday is Pizza or Flatbread night, right?

January in the kitchen – Chicken Chili with Beans and Sweet Potatoes
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January in the kitchen – Chicken Chili with Beans and Sweet Potatoes

Chicken Chili with Beans and Sweet Potatoes

This is the second of three chili dishes, and the only one made in a slow cooker. I used Good Mother Stallard beans, but you could use dry tepary or navy beans. You need to start by soaking the beans the night before.

Heirloom dried beans

Heirloom Good Mother Stallard Beans

  • 1 pound of dried tepary, navy or other bean of choice
  • 10 boneless chicken thighs, cut into 1 inch pieces
  • 4 slices of thick bacon, chopped into ½ inch pieces
  • 2 dried whole pasilla peppers
  • 4 cups of chicken stock such as Magic Mineral with Chicken
  • 2 yellow onions, chopped
  • 2 Anaheim or poblano peppers, seeded, ribs removed and cut into 1/3 inch dice
  • 1 small Serrano or jalapeno pepper, seeded and minced
  • 1 tablespoon chopped garlic
  • 1 tablespoons sweet paprika
  • 1 tablespoon of mild chili powder
  • 1 tablespoon of unsweetened cocoa powder
  • 1 tablespoon of tomato paste
  • 1 tablespoon of honey
  • 2 cups of peeled, cubed sweet potatoes (1 inch)
  • Salt to taste
  1. Rinse the beans; pick them over to remove any stones. Place in a large pot and cover with at least 2 inches of cold water. Soak the beans overnight.
  2. The next day, drain and rinse the beans again. Cover with cold water, add the whole dried pasilla peppers to the water and bring to a boil and cook until the beans are soft but still retain some bite. Depending on your bean type this will take an hour or more. Cool in the cooking water, removing and discarding the dried pepper.
  3. Heat a skillet and fry the bacon until crisp, drain on paper towels.
  4. In the bacon fat remaining in the skillet, sauté the chopped onions on medium heat until softened (about 10 minutes), add the garlic and fresh peppers. Continue to cook on low for another 5. Sprinkle with paprika, chili powder and cocoa, stir well then add the tomato paste and honey and stir again. Add one cup of the chicken stock to the skillet and stir up any crusty bits in the pan.
  5. Drain the beans over a bowl so you can keep the cooking water.
  6. Add the chopped chicken to the slow cooker, cover with the onion and spice mixture, drained beans, bacon, cubed sweet potatoes, and remaining 3 cups of chicken stock. Stir well.
  7. The liquid level should just cover the beans and chicken. Add some bean cooking liquid if needed.
Into the Slow Cooker

Into the Slow Cooker

  1. Cook on low for 6 hours.
  2. Serve garnished with shredded cheese, yogurt or sour cream, finely chopped red onion, and cilantro.
Chicken Chili with Beans and Sweet Potatoes

Chicken Chili with Beans and Sweet Potatoes

December in the kitchen – Coconut crusted chicken and persimmon caprese
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December in the kitchen – Coconut crusted chicken and persimmon caprese

I love a crisp coating on chicken, but would like to avoid the refined carbohydrates and fat of fried chicken. I’ve been searching for something that gives chicken that same satisfying crunch in a baked version. Paleo circles use almond meal to coat chicken. I tried it and found it to be too heavy, not crisp enough, and fairly high in calories (although delicious).

Then I had an idea; what about coconut meal? Maybe coconut meal (which has more texture than coconut flour) would be a healthy way to add coconut flavor to the chicken, eliminate gluten, and increase crispness. As an added benefit, it is both high in fiber and low in saturated fat. And, coconut fried shrimp have a lovely crunch (although there is still the problem of frying), so crunch is possible.

Thus was born Coconut Crusted Chicken!

With the chicken I wanted to serve something festive. There were some Fuyu persimmons, picked up at a farm stand the week before, in a bowl on the counter. I made a simple caprese salad by replacing the usual tomatoes with persimmons, garnishing with pomegranate seeds and chopped almonds. As a finishing touch I drizzled an aged balsamic vinegar over the whole.

coconut crusted chicken

Coconut crusted chicken

Coconut Crusted Chicken

  • 6 -8 bone-in chicken thighs, trimmed to remove any excess skin and fat (you can use other cuts, adjust the cooking time)
  • 1 cup of coconut meal
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  1. Preheat the oven to 375 degrees F.
  2. Place racks in a roasting or baking pan large enough to hold the chicken in a single layer.
  3. Place the coconut meal, salt, and cumin in a shallow bowl or plate and mix.
  4. Roll the chicken in the coating, patting it on to cover all sides
  5. Place the chicken, skin side up, on the racks.
  6. Roast for 45 minutes to an hour until juices run clear and chicken is crisp.
persimmon salad with mozzarella

Persimmon caprese

Persimmon Caprese Salad

  • 4 fuyu persimmons, sliced about ¼ inch thick
  • 1 large ball of fresh mozzarella, sliced ¼ inch thick
  • ¼ cup of pomegranate seeds
  • ¼ cup of chopped roast almonds
  • Aged balsamic vinegar
  • Salt and pepper
  1. Alternate the persimmon and mozzarella slices on a platter.
  2. Generously salt and pepper.
  3. Garnish with the almonds and pomegranate seeds.
  4. Drizzle with balsamic vinegar.
persimmon salad

Persimmon caprese

I added a salad of arugula for a touch of green and the sharpness of the leaves.

Coconut crusted chicken with persimmon caprese

Coconut crusted chicken with persimmon caprese

It worked!

I’m taking this to the party at Friday Favorites sponsored by the Blog The Diary of a Real Housewife, and Real Food Fridays sponsored by Lydia’s Flexitarian Kitchen. Come join us at the last parties of 2014. Happy Holidays!