Today is Day 24 on the Whole30 for me, but it's also Halloween for many more. We struggled a bit with our desire to continue an enjoyable tradition and the knowledge that it's really a pretty nasty thing to do to children. I am ashamed to say that tradition won out over common decency. Hopefully, by next year, I will have figured out a way to enjoy the fun without all the sugar and gook.
We have family visiting on most Halloween evenings, and this one was no exception. I made beef stew yesterday and slowly reheated it with a whole cauliflower in the middle of the pot. Fortunately, we all like cauliflower. I also roasted a chicken for good measure, but made nothing to serve with it. Gee, a freshly roasted chicken leg is good on its own. It just needs a napkin. We also had curried bean soup as a vegetarian option. I suppose it goes without saying that the bean soup was for others. Oddly, it seemed about as bad to serve bean soup as to pass out the candy bars.
The day has been long, and I am seriously ready for bed. I promise to do better next Halloween.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Monday, October 31, 2011
Wednesday, June 1, 2011
try these beans
I know many people feel that baking is all-important in gluten-free cooking. I am not one of them. It's not that I don't enjoy a good cookie or cake or pie, but they are rare treats for me. I rarely eat bread, though a sandwich sounds good every once in awhile. So you will find some recipes of this nature here, but not a lot.
The same holds true for dairy products. I definitely use substitutes for milk, butter, and cheese, but these products do not try to mimic dairy. I have yet to find a cheese substitute that I am willing to eat, and most contain casein, which is definitely on my "avoid at all costs" list.
Try these links for some baked treats:
Gingerlemongirl.com
LivingGlutenFree
glutenfreegirl gluten-free-ice-cream-sandwiches
I find real inspiration in those foods which are primarily gluten-free, dairy-free, and soy-free to begin with. Some need no changes, some just minor tweaks to make them safe and still seriously delectable. All, I believe, are not just acceptable, but a delight to eat.
One of my favorite side dishes can do double duty as a main course. This version is vegetarian, vegan actually, and it is full of flavor. Those who wish to add meat to this dish can do so with ease, but try it this way first. This is so easy to prepare that I would say it needs no recipe were it not for the number of times I've been asked for a recipe.
Combine first 5 ingredients in crockpot or large dutch oven. Beans need not be soaked unless you want to shorten the cooking time. I usually start them early in the day for that evening or the night before for an afternoon meal. Simmer or cook on low until beans swell and are becoming tender. Check one or two with a spoon to determine. How quickly beans cook and soften depends on many factor including the type of bean, how long they've been on the shelf, and whether or not they've been soaked. Check occassionally, stir and add extra water if needed.
After beans are somewhat tender, and only then, add the tomatoes, salt, and pepper. Acid, as in the tomatoes, and salt will toughen the beans if added before that.
Continue to cook until fully done. Taste again for seasoning. Beans tend to need a lot of salt, but it's much easier to add it than try to take it away.
As they cook, the beans will develop a rich, creamy sauce, much like a bean gravy, and will be less firm and separated than, say, canned beans. They are great served alone, with avocado slices, minced onion, over rice or quinoa, or with meat. Cheese or sour cream can be added if you choose; obviously they are no longer vegan with this option.
The same holds true for dairy products. I definitely use substitutes for milk, butter, and cheese, but these products do not try to mimic dairy. I have yet to find a cheese substitute that I am willing to eat, and most contain casein, which is definitely on my "avoid at all costs" list.
Try these links for some baked treats:
Gingerlemongirl.com
LivingGlutenFree
glutenfreegirl gluten-free-ice-cream-sandwiches
I find real inspiration in those foods which are primarily gluten-free, dairy-free, and soy-free to begin with. Some need no changes, some just minor tweaks to make them safe and still seriously delectable. All, I believe, are not just acceptable, but a delight to eat.
One of my favorite side dishes can do double duty as a main course. This version is vegetarian, vegan actually, and it is full of flavor. Those who wish to add meat to this dish can do so with ease, but try it this way first. This is so easy to prepare that I would say it needs no recipe were it not for the number of times I've been asked for a recipe.
Quick and Easy Beans
- 5 cups dried beans, picked over and rinsed well, my current favorite is organic cranberry beans, pinto or pink beans are fine
- water to cover by at least 3"
- 2 or 3 whole serrano chiles, jalapeno will do if serranos are unavailable
- one onion, roughly chopped
- 3 to 6 cloves of garlic, whole or coarsely chopped
- one 15 ounce can diced tomatoes, I use Muir Glen organic, or 5 or 6 fresh tomateos, chopped
- salt and ground pepper to taste
Combine first 5 ingredients in crockpot or large dutch oven. Beans need not be soaked unless you want to shorten the cooking time. I usually start them early in the day for that evening or the night before for an afternoon meal. Simmer or cook on low until beans swell and are becoming tender. Check one or two with a spoon to determine. How quickly beans cook and soften depends on many factor including the type of bean, how long they've been on the shelf, and whether or not they've been soaked. Check occassionally, stir and add extra water if needed.
After beans are somewhat tender, and only then, add the tomatoes, salt, and pepper. Acid, as in the tomatoes, and salt will toughen the beans if added before that.
Continue to cook until fully done. Taste again for seasoning. Beans tend to need a lot of salt, but it's much easier to add it than try to take it away.
As they cook, the beans will develop a rich, creamy sauce, much like a bean gravy, and will be less firm and separated than, say, canned beans. They are great served alone, with avocado slices, minced onion, over rice or quinoa, or with meat. Cheese or sour cream can be added if you choose; obviously they are no longer vegan with this option.
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