Catalan Beef Stew with Mushrooms

 

INGREDIENTS:

Stew

2 tbsp olive oil

2 large onions, chopped fine

1/2 tsp sugar

Kosher salt and pepper

2 plum tomatoes, halved lengthwise and pulp grated on large holes of box grater

1 tsp Smoked Paprika

1 bay leaf

1 1 /2 cups dry white wine

1 1/2 cups water

1 large sprig fresh thyme

1/4 tsp ground cinnamon

2 1/2 lbs boneless beef short ribs, trimmed and cut into 2-inch cubes

Picada

1/4 cup whole blanched almonds *blanched almonds: bring water to a boil, boil almonds for 1 minute, drain and run under cold water, then peel the skins off

2 tbsp olive oil

1 slice hearty white sandwich bread, crust removed, torn into 1-inch pieces

2 garlic cloves *eh, do at least 6!

3 tbsp minced fresh parsley

1/2 lb oyster mushrooms, trimmed

1 tsp sherry vinegar *apple cider vinegar works fine

DIRECTIONS:

1. For the stew: Adjust oven rack to middle position, heat to 300. Heat oil in Dutch oven over medium-low heat until shimmering. Add onions, sugar, 1/2 tsp salt and cook, stirring often, until onions are deeply caramelized–30 to 40 minutes. Add tomatoes, smoked paprika, and bay leaf. Cook, stirring often, until darkened and thick, 5 to 10 minutes.

Add wine, water, thyme, and cinnamon to pot, scraping up any browned bits. Season beef with 1 1 /2 tsp salt and 1/2 tsp pepper and add to pot. Increase heat to high and bring to simmer. Transfer to oven and cook, uncovered, stirring after 1 hour, 1.5 to 2 hrs longer.

2. For the picada: While stew is in oven, heat almonds and 1 tbsp oil in 10 inch skillet over medium heat; cook stirring often, until almonds are golden brown, 3 to 6 minutes. Using slotted spoon, transfer almonds to food processor. Return now-empty skillet to medium heat, add bread, and cook, stirring often, until toasted, 2 to 4 minutes. Transfer to food processor with almonds. Add garlic and process until mixture is finely ground, about 20 seconds, scraping bowl as needed. Transfer mixture to bowl, stir in parsley, set aside. 

3. Return now empty skillet to medium heat. Heat remaining 1 tbsp oil until shimmering. Remove the woody base of the oyster mushrooms. Add mushrooms and 1/2 tsp salt, cook, stirring often, until tender–5-7 minutes. Transfer to bowl and set aside. 

4. Remove bay leaf. Stir picada, mushrooms, and vinegar into stew. Season with salt and pepper. Serve...over rice is good.

Pumpkin Chocolate Chip Cookies

 Pumpkin Chocolate Chip Cookies

Gluten-free, vegan, and allergy-friendly! Also DELICIOUS.

INGREDIENTS:

2 cups pureed pumpkin (1 15 oz. can is fine)

1/2 c sugar

1/4 c molasses

2 c rolled oats

1 c flour *substitute gf flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

***for the spices, a pumpkin spice mix would be amazing

1/2 c raisins *OPTIONAL--I say GROSS.

1 c chocolate chips/chunks of your choice

DIRECTIONS:

Preheat oven to 375.

Mix pumpkin, sugar, and molasses together.

In small bowl, combine oats, flour, spices, and baking soda.

Mix together with pumpkin and sugar. Mix in chocolate and/or raisins.

Drop by spoonful on greased cookie sheet. (I sprinkled a little kosher salt on top–highly recommend) 

Bake 11/13 minutes.

NOTES:

I was really impressed with these as they stuck together super well despite the lack of egg and they came out nice and chewy. 

I think the bake time was a little longer than written? Just watch for your desired level of chewy. 

And the batter was so good we ended up cooking a tray-full of the batter then eating the rest straight out of the mixing bowl over the course of a couple days.

Sesame-Crusted Roast Chicken

(from Godmommy Jen by way of the NY Times)

INGREDIENTS:

1/3 cup reduced-sodium soy sauce or tamari sauce (or, allergen-friendly, Worcestershire sauce)

2 tbsp. toasted sesame oil

2 tbsp. sesame seeds

1 tbsp. grated fresh ginger

4 cloves garlic, minced

1 3 1/2-to-4 lb. whole chicken

1 lb. new yellow or red potatoes, scrubbed and halved 

1/3 cup reduced-sodium chicken broth (optional)

2 tbsp. coarsely chopped parsley (who cares.)

DIRECTIONS:

1. Preheat oven to 425. In a small bowl, whisk together soy sauce, 1 tbsp. sesame oil, sesame seeds, ginger, garlic, and 1tsp. freshly cracked black pepper. Set aside. Pat chicken dry, season with 1/4 tsp. salt. Fold legs up over breast and tie legs with 100% cotton kitchen string. Twist wing tips under back. *(I did none of those things ;-p

2. Heat 12-inch cast iron skillet over medium-high heat until very hot, 3 to 5 minutes. Add remaining sesame oil to skillet, heat 30 seconds. Place chicken breast side down in skillet, sear 3 minutes or until golden and crusty. Turn chicken over and sear 3 minutes more. Remove skillet from heat.

3. Scatter potatoes around chicken. Pour soy sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes until thermometer inserted in thighs reads 175. STIR POTATOES AND SPOON SKILLET DRIPPINGS OVER CHICKEN ONCE OR TWICE DURING COOKING. (If sauce evaporates during roasting, add broth.) Remove skillet from oven, cover chicken, let rest 5 minutes. Sprinkle with parsley before serving (if you're fancy).

NOTES: This is my FAVORITE roast chicken recipe now!! The sauce is SO addicting and the chicken completely soaks it in, not to mention how delish the potatoes get from sitting in all the sauce and juice. 

Chicken with Biscuits

Chicken with Biscuits aka "Chicken Potpie"ish

INGREDIENTS:

Biscuits:
-2 cups gluten free flour
-1/2 tsp xanthan gum
-1 tbsp baking powder
-1/2 tsp salt
-1/2 cup dairy-free, soy-free vegetable shortening, chilled
-1 cup plain vegan yogurt

Filling:
-2 tbsp olive oil
-1 stalk celery
-1/2 cup frozen pearl onions, defrosted
-2 tbsp superfine brown rice flour
-1/4 tsp dried thyme
-pinch of cayenne pepper
-1 cup chicken broth
-1/4 cup rice milk
-salt
-3/4 cup frozen peas and carrots
-2 cups diced cooked chicken
-2 tsp freshly squeezed lemon juice
-freshly ground pepper
-2 tbsp chopped parsley


DIRECTIONS:

1.) Preheat oven to 475. Line a baking sheet with parchment paper.

2.) To make the biscuits, in a large bowl, whisk together the flour mix, xanthan gum, baking powder, and salt. Cut in the chilled shortening using a pastry blender, two knives, your fingers, until you have pea-sized crumbs. Add the yogurt and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.

3.) Flour a work surface lightly with a little gluten-free flour mix and turn out the dough. Gently pat the dough into a 3/4-inch-thick disk, pressing in any loose bits. Don't overhandle the dough.

4.) Use a 2 1/2 inch flour biscuit cutter to cut out the biscuits. Cut them as close together as possible. Gather together the scraps and reshape into a disk and cut out the last couple of biscuits; you will have 8 total. Transfer the biscuits to the baking sheet. Bake in the center of the oven for 20 minutes, until golden.

5.) Meanwhile, make the filling. Heat the olive oil in a heavy pot over medium heat. Add the celery and pearl onions and cook, stirring a few times, for 2 minutes or until slightly softened. Add the brown rice flour to the celery and onions and sprinkle in the thyme and cayenne, and cook, stirring, for 2 minutes, until golden and aromatic. Combine the broth and rice milk in a glass measuring cup and heat for 1 minute in the microwave.

6.) Add the warmed broth-rice milk mixture to the celery and onion mixture a little at a time, stirring vigorously. Add a pinch of salt and cook at a simmer for about 2 minutes, until thickened. Add the peas and carrots, chicken, and lemon juice. Heat through at a simmer, 2 minutes more. Adjust the salt and pepper to taste. Serve over split biscuits with a sprinkling of parsley.


NOTES:

-You don't need a biscuit cutter! Just form loose mounds and let them bake...comes out fine.

Chili Mac

Allergies and intolerances SUCK! But they don't have to stop you from eating ridiculously creamy, cheesy, comforting fare.

Case in point, CHILI MAC! From the amazing Allergy-Free and Easy Cooking by Cybele Pascal.

INGREDIENTS:

-1 tbsp plus 1 1/2 tsp olive oil
-1 cup diced yellow onion
-2 cloves garlic, minced or pressed
-1 tbsp chili powder
-1/4 tsp smoked Spanish paprika
-1 tsp ground cumin
-1 lb. ground beef, bison, or dark meat turkey
-1 tbsp brown sugar
-salt
-2 cups water
-1 15 ounce can tomato sauce
-8 ounces gluten-free elbow macaroni
-2/3 cup shredded Daiya vegan pepperjack
-2/3 cup shredded Daiya vegan cheddar
-2/3 cup shredded Daiya vegan mozzerella
-freshly ground pepper


DIRECTIONS:

-Preheat the broiler on high.

-Heat the olive oil over medium heat in a large, heavy, oven-safe pan. Add the onion and garlic and cook, stirring often, for 2 minutes, until slightly softened.

-Add the spices and cook, stirring, for 1 minute more, until aromatic.

-Add the meat and cook, stirring often, for 4 minutes or until no longer pink, breaking it up into a small crumble. Sprinkle with the brown sugar and 1/4 tsp of salt, stir, and cook for 1 minute more.

-Add the water and tomato sauce, increase the heat to medium-high, add the pasta, and stir well. Bring to a simmer, then reduce the heat to medium again. Simmer, stirring often, for 10 minutes or until the pasta is al dente. Meanwhile, toss together the three cheeses. Add 1 cup of the cheese mixture to the pasta. Stir, and season with salt and pepper to taste. Stir well. Top with the remaining cup of cheese. Broil 6 inches from the heat source for about 5 minutes, until the cheese has melted and is just starting to brown. Watch carefully so they don't burn. Let rest for a few minutes.

-DEVOUR MERCILESSLY.