Gourmet Gluten Free Gnocchi

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I had previously made pumpkin gnocchi a few months ago with reasonable success. Today I attempted to improve on that attempt and I think it was a success.

This was our dinner.

Here is the recipe that I used.

While the original recipe is not designed to be gluten free, I managed to modify it simply by using gluten free flour.

I made a double quantity of the mixture and find that I needed more flour than recommended in the recipe, however, that may simply be a result of the different properties of gluten free flour.

I try to handle the dough as little as possible while combining the ingredients. Portions of dough rolled, cut and spread on racks.

To cook the gnocchi:

2/3 fill a large saucepan of water, bring to a rolling boil, add a teaspoon of olive oil. Carefully add the gnocchi, cover and bring back to the boil as quickly as possible. Gently separate the gnocchi and cook for 3 – 5 minutes. Drain.

Serve immediately with sauce of your choice.

Tonight I chose onion, garlic, chilli, smoky paprika, capsicum and fresh cherry tomatoes topped with grated cheese and a dollop of sour cream.

The pumpkin puree had been frozen from the harvest of a glut of pumpkins earlier in the year. The cherry tomatoes have been picked in the past few days. We try to make use of what we grow wherever possible and this meal is a perfect example.

One For the File

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Do you remember my recent post about making lentil wraps? You can read it here. We have used these predominantly for lunches filled with a variety of spreads and salads.

Last night I decided to use them as a main meal.

I made a filling, rolled the wraps and lay them in an ovenproof dish topped with grated cheese.

As with savoury pancakes, the choices of fillings are almost unlimited. Here is what I did.

FILLING

1 medium onion, diced
250g lean beef mince
1/4 cup tomato paste
1 cup water
1/2 cup refried beans
2 tablespoons worcestershire sauce
1 tablespoon tomato sauce
1 teaspoon beef stock powder
1 teaspoon smoky paprika
2 teaspoons mixed herbs
1/2 teaspoon salt
Freshly ground black pepper

Fry the onion, add the mince and brown. Add remaining ingredients, combine well and simmer gently, stirring regularly until fairly thick. Remove from heat. I also added some chopped spinach. I stirred it through the mixture after it was cooked.

Divide the mixture between 4 wraps. Place filled wraps in ovenproof dish and top with grated cheese. This can now be baked in the oven or heated in microwave and finished under the grill to brown the cheese.

I served the meal with coleslaw and avocado slices.

This made enough for 4 servings so I have enough left for another meal.

An Amazing Find

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Sometimes it is easy to wonder whether you have spent your life under a rock. That is how I felt when I discovered this recipe. It is from ‘Frugal Queen in France’.

Red Lentil Wraps

1 cup red lentils
2 cups cold water
1/2 teaspoon salt

Place all ingredients in a blender. Soak for at least 2 hours or preferably overnight.

Blend lentils and water thoroughly to create a smooth batter. DO NOT change the water or rinse.

Brush the pan with a light coating of oil. I redid the oil after every 2 wraps. Pour the batter into the pan and spread with a spatula. Cook for 2 minutes on each side.

I made 6 generous size wraps from this quantity.

This is a YouTube video from Frugal Queen in which she takes you through the entire process, step by step.

Here is the finished product. They really do roll up very easily.

I ate one for breakfast with banana, lemon juice and a sprinkle of sugar. Lunch was another wrap filled with coleslaw, grated cheese and cucumber.

I am looking forward to discovering many more innovative fillings and ways to use these easy-to-make gluten-free wraps.

A New Recipe

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I spent most of yesterday cooking and one of the things I made was a frittata.I was spurred into action when I noticed that we had 26 eggs. They can accumulate quite quickly when the chickens are laying.

There was half a pumpkin in the fridge which I was keen to use up and after checking Google I found this recipe – Pumpkin and Spinach Frittata.

I adapted the recipe to suit the quantities of ingredients I had available and my own requirements. The following ingredients will make 6 generous serves.

3 cups pumpkin
2 tablespoons olive oil
2 teaspoons balsamic syrup (link to easy recipe)
1 potato, diced
80 gram baby spinach leaves, chopped coarsely
120 gram feta cheese, crumbled
1/2 cup coarsely grated cheddar cheese
6 eggs, beaten lightly
1/2 red onion, sliced thinly

Place diced pumpkin on baking trays and toss with the combined oil and balsamic syrup. Roast until tender, approximately 30 minutes at 160C.

The pumpkin came from our neighbours and the spinach from our own garden.

Cook the potato until tender. Combine all of the ingredients. Pour into shallow dish and bake for 45 minutes at 190C.

Ready to go in the oven.

This was delicious served with a tossed green salad.

Bits and Pieces

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Many of my meals are really not recipes but simply creations which utilise whatever happens to need using up.

Tonight is a perfect example. This is the selection of ‘ingredients’ I decided to include.

At the back of the photo is some leftover mashed potato to which I added a small amount of tuna that I had not used when making tuna mornay. In addition to the 2 main ingredients there is some flaxseed meal which helps to bind the mixture together as well as nutritional yeast, salt, pepper and Dijon mustard. This mixture became 4 tuna patties.

The sliced vegetables at the front are small quantities of 2 different varieties of zucchini and a button squash. I sauteed these in a little olive oil. The mushrooms were cooked with the garlic cloves (chopped) along with some parsley (not shown) and finished with a spoonful of sour cream.

Served with fresh cherry tomatoes and strips of capsicum.

The cherry tomatoes, garlic and parsley are from our garden while the zucchini and button squash were gifted to us from a friend’s garden.

Some Salads

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I am currently sifting through some old blog notes and recipes that have not previously seen the light of day.

I will post them here as I think they are worth remembering for the coming months as the weather heats up.

CHICKEN SALAD (Serves 2)

1 chicken breast fillet (steamed and shredded)
1/4 cup dried cranberries (chopped)
2 tablespoons walnuts (chopped)

Combine the ingredients and dress with mayonnaise.  Chill.

Serve with other salad as desired.

CUCUMBER & ONION SALAD

Lebanese cucumber (thinly sliced)
Onion (thinly sliced and separated into rings)
Good quality salt (I use Himalayan pink)

Layer the cucumber and onion rings in a shallow dish, adding a fine sprinkle of salt to each layer.  Chill and allow to stand for about an hour before serving.

I do not have a photo of this very simple, yet tasty, salad.

PEAR SALAD (Serves 2)

1/2 pear, cored and sliced thinly
Small stick of celery, sliced thinly on the diagonal
6 walnuts, chopped
Parmesan cheese, shaved
30ml lemon juice           }
5ml balsamic vinegar   } – Dressing
5ml olive oil                     }

Arrange the pear, celery and walnuts on the plate.  Combine dressing ingredients and drizzle over salad.  Top with shreds of parmesan cheese.

Here it is served with grilled salmon and coleslaw.

It is useful to have a selection of simple, appetising dishes for when the weather is hot and inspiration for meal preparation is often lacking.

Brilliant Broccoli

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It is wonderful to be able to successfully grow at least some of your own food but it is equally important to ensure that it is used and does not go to waste.

This is a 900g head of broccoli I picked recently.  It was as big as a dinner plate.

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I decided to turn it into a main meal with tuna and tomatoes.

Other ingredients.

Break the broccoli into florets and lightly cook.

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Saute the diced onion and capsicum.

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Add Tabasco to taste, flaked tuna and crushed tomatoes.  I blended one can of tomatoes to make the sauce smoother and thicker.  Simmer until reduced and thickened.

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Pour sauce over the broccoli.  Top with a mixture of flaxseed meal, grated cheese and seasoning.

Place under the grill until browned.

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This quantity made 6 generous serves.  I served it with a small portion of rice.

 

Bug-Free Brassicas – Part 2

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Remember this post?

Well, here is the first result of my endeavours.

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One of the things I am passionate about is eating local, seasonal produce wherever possible so this freshly picked broccoli from our own garden was destined to become part of our evening meal.

A simple stir-fry of chicken and broccoli.

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CHICKEN & BROCCOLI STIR-FRY (Serves 2)

1 chicken breast fillet, cut into strips
1 small onion, cut into wedges
1/2 head broccoli, broken into small florets
1 tablespoon toasted sunflower seeds
Oil

SAUCE

2 tablespoons tamari
2 tablespoons lime juice
1/4 cup water
1/4 teaspoon powdered ginger
1/4 teaspoon powdered chilli
2 teaspoons arrowroot

Heat the oil, saute the chicken until cooked then add the onion and broccoli.  Combine all of the ingredients for the sauce.  When the broccoli is lightly cooked add the sauce and stir until it has thickened and coated the chicken and vegetables.  Stir in the sunflower seeds.

Serve with rice.

Delicious and the money spent on netting the raised beds containing the brassicas has definitely been a worthwhile exercise.

I am looking forward to plenty more meals featuring our homegrown broccoli.

 

Eggplant Pizza

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I make my own gluten free pizza bases and often have slices of roasted eggplant as one of the toppings.

Last night I took a different path and used the eggplant as the bases.   2 separate events led me to try this option.  In fact, this blog post could easily have been titled, ‘A Tale of 2 Julias’.  In 2014 we were privileged to meet a fellow blogger, Julia Davis-Coombs from Creative Economy in the Kitchen.  Julia lives on the other side of the world so it was a delight to meet her when we were on our travels.  Our shared lunch included mini pizzas made with slices of a very large zucchini as the base.  Although I have not re-created this dish, it is a meal I have not forgotten.  The second Julia was a recent online encounter with Julia B. in a group when I was canvassing ideas for a vegetarian meal and I mentioned that one of the vegetables I had on hand was eggplant.  While I did not use her suggestion that night, it seemed ideal when I came to make dinner last night.

EGGPLANT PIZZA

1 large eggplant
Sea salt
Olive oil
Pizza toppings as desired

Cut the eggplant into slices about 1 – 1.5cm in thickness.  Place on a baking tray, lightly brush with olive oil and sprinkle with sea salt.  Roast for 10 minutes at 160C.

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Remove eggplant from the oven and add toppings.  I used homemade tomato pizza sauce and mixed herbs then chopped mushroom and capsicum (bell pepper) and finally, sliced olives and cheddar cheese.

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Return pizzas to the oven for about 5 – 7 minutes.

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Serve immediately.

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This was a light and tasty alternative to a traditional pizza and perfect for lunch.

NOTE:  You do need a knife and fork when eating these.

 

Keeping it Simple

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This afternoon I posted the following question on a Facebook group.

When I was working I used to menu plan for a week at a time but not so much now.

I have no shortage of ingredients but not too much in the way of inspiration. We eat a predominantly vegetarian and also gluten free. I have eggplant, zucchini, capsicum, carrots, mushrooms and celery as well as all the usual pantry staples.

Ideas?

There were heaps of great suggestions, many of which I will save for another day but this particular one caught my eye.

I’d keep it simple. Roast the veges and toss with GF pasta spirals or chick peas, olive oil, seasoning and toasted nuts. If you’re looking for a flavour hit, Moroccan seasoning and fresh coriander is an interesting twist.

We do not eat a great deal of pasta but I do have some for occasional use.  I don’t keep Moroccan seasoning but a quick Google search revealed that it is ground cumin, paprika, ground coriander, ground turmeric, ground allspice, ground cloves, ground ginger, and ground cinnamon.  I had all of these apart from the coriander, however, I have an abundance of fresh coriander.  I had cooked chickpeas in the freezer as well as the selection of vegetables I mentioned in my original question.

So, I set to work.

Zucchini, eggplant, mushrooms and capsicum of a tray drizzled with olive oil and sprinkled with sea salt.  I cooked them for about 20 minutes at 160C.

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Chickpeas with Moroccan spices and 1/2 cup crushed tomatoes.

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Once the pasta was cooked I tossed the vegetables and chickpea mixture through the pasta, added a spoonful of olive oil and served it topped with chopped coriander and toasted sunflower seeds.

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This was really delicious and I will definitely be making it again.

Thanks, Mimi.