ilovefuzz.com

odontophobia wrote:I didn't read those words crammed together at first.
Google delivered. :P

I made this recipe today....

required --
15 oz of chickpeas. we usually have our own on hand but can works fine. drain that shit.
red pepper flakes, up to you but i use a lot
can of diced tomatoes, really great if you have something that's like a marinated diced tomato but any ol' will do.
some nice bread, something homemade or rustic -- cannot be soft processed stuff. i really enjoy sour dough with this. toasting is best if you can do it in the toaster oven with oil spritzed bread and some italian seasoning.
olive oil
salt

Heat a skillet over high, then coat with olive oil. Add garlic and cook until fragrant. Add chickpeas and red-pepper flakes; cook until chickpeas begin to brown and pop, about 3 minutes. Stir in diced tomatoes and their liquid, simmer 1 minute; season with salt. Brush bread slices with oil and season. Spoon chickpea mixture on bread and drizzle with oil. You can top this off with tuna or sardines for an extra hit of protein.

This sounds excellent. Bookmarking for later use.

Anyone have some good recipes that are both gluten free and vegetarian? Doing a birthday dinner for a friend and I need gluten free and vegetarian options for people.

There isn't much food that doesn't have a gluten free substitute these days, but if you can't find ingredients there's still a lot you can make that is "naturally" gluten free.

Basically, things to avoid unless you can find a gluten free alternative are: flour, anything made out of flour (bread, pasta etc.), couscous, soy sauce, oats, barley... Any readymade things like gravy, stock, seasonings or sauces be careful to read the ingredients, many of these have gluten in.

As for wholly gluten free and vegetarian dishes, depending on what sort of food you're thinking, maybe a bit of a selection of smaller vegetable dishes e.g. baked stuffed peppers, some sort of potatoes, a vegetarian curry such as dhal (lentils) or aloo gobi (potatoes and cauliflower), ratatouille...

Risotto is an easy way to hit both of those bases (remember to use gluten free stock), and delicious. I'm partial to asparagus and mushroom.

Hope that's helpful. I'm a coeliac so cook gluten free every day, I probably take for granted that other people know what's kosher more than I should!



Specific recipes.. I tend to be more of a play it by ear cook, but if you want I know a great basic risotto recipe in one of my cookbooks.

Yeah, the gluten thing must be pretty difficult, from what I know it's basically only booze and no beer too then right?

Pumpkin pie! Recipe on the can of pumpkin. MMMMM

today i made this little number

6 oz of bacon
1 small/medium yellow onion
4 oz or sliced mushrooms (approx)
8 oz bowtie pasta
2 cups vegetable broth (i use better than bullion and make my own broth)
as much spinach as you want. i used probably 5 oz.
1/3 cup grated parmesan

other necessities: crushed red pepper -- liberal amounts

step one: cut your bacon into pieces. little half inch daddies or something. like the size of a guitar pick. fry that bacon up until it gets crispy. drain the bacon grease. save about a table spoon. i removed my bacon at this time.
step two: add onion and mushrooms. add crushed red pepper. make sure to use a nice utensil to scrap some of those delicious pieces of bacon that still exist on the pan.
step three: add your broth to the pot. i mixed my bullion and cold water together and dumped it into the pan. let it heat up for just a short minute, making sure you've scraped the pan one last time.
step four: add your pasta. you don't have to use bowtie. you probably just don't want to use something like linguini. this may not seem like enough water and that's alright. you want to have it just covering all the noodles, or even maybe not covering a few bits here and there. put a lid on it. bring that shit to a boil. when it gets to boiling turn the stove to low and let simmer for 15 minutes. stir/verify nothing is stuck to the bottom of the pan every 5 minutes.
step five: after 15 minutes it up there should be just a little bit of broth at the bottom, almost like a sauce. add your spinach. once the spinach is wilted up add the parmesan.

a note about the bacon: if you want it super crispy you want to add it after the broth has been absorbed by the pasta. if you don't want it super crispy just add it in before you add the broth.

Tristan wrote:Yeah, the gluten thing must be pretty difficult, from what I know it's basically only booze and no beer too then right?

Yeah, you boozer you!
There's beer made from gruit or grout though which is actually pretty tasty but I think they still use a bit of wheat for those too...

You can get gluten free beer actually, I dunno exactly what it's made of but people tell me it's one of the things that is the closest to its "normal" counterpart.

Hard to find unfortunately

Made some simple daal last night but neglected to check the date on the dried lentils. When everything was cooked and ready, biting into them was like biting into little dust pellets. Had to toss the whole batch.

Figured I would do dinner for my friends bday menu style. Each person picks one appetizer, main, and desert. Spent the past 3 hours coming up with this menu. What do you think?

Appetizers

Tuscan kale chips
Sauteed Brussel Sprouts with bacon and molasses
Bacon wrapped dates stuffed with spicy Italian sausage
Warm goat cheese salad with pears and walnuts
Goat cheese stuffed mushrooms



Mains

Sliders (pick any 3)
Brie, and caramelized onion, with fig spread
Black bean vegetarian, with lime, and avocado sauce
Sauteed mushrooms, crispy shoestring onions, monterey jack cheese, and bbq sauce
Traditional, with lettuce, tomato, onion, and American cheese, you philistine

Penne with turkey, arugula, and sun-dried tomato balsamic
Garlic soup
Roasted artichokes, with garlic, and lemon, and fresh grape tomatoes



Deserts

Pan seared peaches with brandy, vanilla ice cream, and raspberry puree
Chocolate covered strawberries, with spiced strawberry sauce, and white chocolate drizzle
Chilled amaretto coffee affogato, with chopped almonds

Sounds hella good to me.

Now I'm hungry for artichokes...

Damn, can I come to the birthday party? That menu sounds great.

Made "Hasselback Potatoes" last night.
For those that don't know...
https://www.google.ca/search?q=hasselba ... CAYQ_AUoAQ

friendship wrote:Damn, can I come to the birthday party? That menu sounds great.

Haha. I hope it comes out good. I haven't ever done a full menu like this by myself before. I always had someone helping.