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Posts Tagged ‘gluten free’

Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)

 

I absolutely adore my slow cooker. It is so perfect for those days where you kinda feel like cooking, but you don’t really have the time or desire to stand around stir this pot so it doesn’t stick, toss that thing in this dressing, cut up this and that. I always love eating at home and cooking my own meals, but sometimes after a long day of work, I just don’t have the energy to head to the kitchen and start on another 1-2 hour adventure. Though it hardly feels like work, sometimes it’s just hard to muster up the energy after a long and busy day. With a crock pot there is no preheating, no keeping an eye on it so it doesn’t over cook, no stirring. It’s just simple, easy home-cooking. When you are ready to eat, just head to the kitchen and serve yourself. I always tell Mark that my crock pot is the closest I will ever come to having a personal chef, it really feels like that.

This recipe is exceptionally easy, just toss all (well, almost all) of the ingredients in to your crock pot in the morning and check back later. I decided to keep out the peas until the end and wished I had done the same with the spinach, so I altered the recipe to reflect that. That’s it. You could certainly fuss with sautéing the onions and garlic ahead of time if you wish, but I really don’t see why you should bother. I tossed it all in and it was ready to go 6 hours later. I had some beautiful spinach and peas from the market so I decided to toss those in for some extra greeny goodness and that was our meal.

I truly think this was the best curry I have made yet. I personally have a wonderful yellow curry powder that I love, though I know many people swear by making your own mix, toasting the spices yourself, etc. I have yet to try that as I really love the powder I buy. If you prefer to take that route, please do. Beyond being extremely easy to make, this curry is loaded with flavor and is so satisfying. I served it over a small serving of brown basmati rice and topped it with fresh cilantro and a bit of unsweetened shredded coconut. The perfect cleanse-friendly, fall meal.

Butternut Squash & Chickpea Coconut Curry (Crock Pot Recipe)
serves 8

2 1/2 cups diced butternut squash
1 1/2 cups dried organic chick peas
1 small onion, chopped
2 cloves garlic, minced
1 can organic coconut milk (you can use light here, I didn’t)
1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)
1 1/2 cups freshly shelled peas (you can use frozen here, if you wish)
1-2 large tomatoes, diced
3 cups vegetable broth or water
3 tablespoons yellow curry powder (you can use your own blend of spices here, I just happen to have a premixed curry powder from a local indian grocery store that I love)
1 teaspoon kosher salt
handful of fresh cilantro, roughly chopped (save some for serving)

Rinse and sort through the dry chickpeas. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes. Add all of the ingredients to your slow cooker besides the peas and spinach. Cook on high for 6 hours. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir. If your sauce seems to be a bit too thin or watery when it is done cooking, you could make a quick mix of cornstarch and hot water and pour a tablespoon or two of the mixture into the crock pot, allow it to simmer a bit longer. This will thicken it right up.

Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.

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This may seem a bit off topic, but I have a massive obsession with Pinterest. Holly, a friend of mine sent me an invite a few weeks ago, since she knew I would love it, and she couldn’t have been more right. Basically, as you come across images on the web, you can virtually “pin it” onto your different boards on Pinterest. The appeal is that not only does it act like virtual inspiration boards, but it also works as a way to remember and store links to projects, recipes and other fun things you want to try out. I like that I can access my pins and boards from any computer or device. I have been coming across some super fun images for inspiration and a ton of exciting and easy to do DIY projects for both work and for fun. Not that I don’t already have enough to do, but I love a good crafty project, especially once the weather cools down. You can also see other people’s boards and you can repin their items into your boards. It is so addicting.

This recipe is one that caught my eye on my daily internet travels a week or so ago, but when I had come across it, I didn’t have the time to make it, but I really wanted to remember it. Rather than print the recipe out, waste paper and have it get lost in a sea of papers in my office, I “pinned it” to my recipe related board on Pinterest. A few days later I hit the farmers market, grabbed some cherries and was ready to get baking.

These muffins were bursting with flavor and were so easy to make. I have fallen in love with almond flour, it is so easy to bake with, you don’t need to add tons of other flours or any gums, and on top of it, it has a lovely nutty taste. The other bonus is that almond flour is protein packed and low in sugar. I love by keeping the cherries in halves you get a big burst of tart, sweet flavor in every bite.

If you are on Pinterest you can follow my boards here. If you are looking for an invite, post your email address and I will send you an invite.

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Cherry Almond Flour Muffins
makes 6 large muffins
Adapted from So Good and Tasty

2 cups blanched almond flour*
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 local farm fresh large brown eggs
1/4 cup honey (or maple syrup)
1/4 cup grape seed oil (or olive oil)
2 teaspoons vanilla extract
1 cup fresh sweet cherries, pitted and halved

Preheat oven to 350˚F. Line a muffin tin with paper liners.

in a medium bowl, whisk together the almond flour, baking soda, and salt.
In a separate bowl, beat the eggs. Add in the honey, vanilla and oil and whisk until well combined.
Add the dry mixture to the wet, stirring until combined. Carefully fold in the cherries.

Spoon the batter into the muffin tin, filling to the top if you want a nice muffin dome, or as us ladies know it “muffin tops”. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan they’ll definitely get soggy). Enjoy a muffin after they have cooled 10 minutes, you know you want to.

I find storing muffins covered tightly in the refrigerator or freezer to be the best, especially in the heat of summer. Just pop one out as you want it, heat slightly in the microwave if you want to take the chill off and go.

* Something I have learned from baking on my own and from reading Elana’s Pantry, is that not all almond flour (or meal) is created equal. Bob’s Red Mill makes an almond flour, though easy to find, that doesn’t seem to react quite the same as other almond flours. It doesn’t seem to rise as much and it just seems to leave recipes flat. On Elana’s recommendation I now buy Honeyville brand almond flour in a 5-lb bag from their website.

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Apple, Gruyere and Sage Muffins

I would LOVE to take credit for this amazing recipe and all of it’s tastiness. But, I cannot. I simply saw the recipe, knew they would be amazing and made them. Now I am sharing it with you because you really need to make them yourself. Someone recently told me about Cannelle Et Vanille, a lovely food blog filled with some of the most beautiful photography I have ever seen. On top of all of that, the recipes are all gluten-free :swoon:!

I had been wanting to make some type of apple muffin or bread ever since we had gone apple picking last weekend, so when I came across this recipe, I knew it was perfect. Let’s be honest, apples and cheese together are definitely drool-worthy. I am a big fan of savory for breakfast instead of overly sweet, so these have been the perfect morning meal for me the last few days. I used a really nice aged Gruyère that brings a nice earthy flavor to these muffins that are a bit sweet, a bit salty and perfectly moist. The nice thing about this recipe is you could also make it in loaf form instead of muffins. Bake it at the same temperature at 40 minutes instead of 20.

Apple, Gruyère and Sage Muffins (Gluten-Free)
adapted from Canelle et Vanille
makes 12 muffins

1 cup (150 grams) superfine brown rice flour
1/2 cup (75 grams)millet flour
2 tablespoons (30 grams) potato starch
2 tablespoons (20 grams) tapioca starch
1/3 cup (70 grams) cane sugar
1 tsp (8 grams) baking powder
1/2 tsp (3 grams) baking soda
1/2 tsp (5 grams) salt
1/4 tsp xanthan gum
1 tablespoons fresh sage, finely chopped
1 cup (55 grams) shredded Gruyère
1 egg
1 cup (250 ml) buttermilk
1/4 cup (55 ml) olive oil
2 apples, peeled and small diced
Extra shredded Gruyère for topping

Preheat over to 400ºF. Grease your muffin pan. In a large bowl, whisk together the first 11 ingredients. In a small bowl, whisk together the egg, buttermilk and olive oil. Add the wet ingredients to the dry and mix until combined. Fold in the diced apples.

Scoop batter into mold, sprinkle a bit of shredded Gruyère on each muffin. Bake for 20 minutes or until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Apple, Gruyere and Sage Muffins

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