Saturday, March 14, 2015

Red Beans and Corn

Hi. After over a year of nothing (ie I was in clerkship), I am going to start posting recipes again. I've been eating a lot of vegetarian things lately, so I'm going to write some of them up and schedule them to post once a week.

This is a think I kind of made up one night and it ended up being good and I've made it about 6 times now.

1 can of drained red kidney beans (or equivalent amount of rehydrated dried beans)
1 can of drained corn (or equivalent amount of fresh or frozen corn)
1 onion, cut in half and then sliced
As much garlic as you want
About half a pound of chopped tomatoes or cherry tomatoes cut in half
Optional: small amount of chopped celery and/or chopped red pepper
Optional: 1-2 tablespoons of white wine
About a cup and a half of vegetable broth
Salt and pepper
Cooking oil or butter
2-3 oz of queso duro, chopped into small pieces (if you can't find queso duro, you can use feta. The flavor will be different, but still good. Just use a smaller amount because it's a bit more overpowering. If you can't eat dairy, you can leave the cheese out or try dairy free cheese - Daiya havarti would be a good choice).

Heat butter or oil in a large, deep frying pan over medium heat. Add onions and garlic, sprinkle with salt and pepper, cover, and cook until onions are soft. At this point, add the celery and/or red pepper if using, cover, and cook for a few more minutes. Add the white wine if using. Uncover and add the tomatoes, corn, beans, and veggie broth. Cook over medium-high heat for about 20 minutes. The broth should reduce and the end result should only be a bit liquidy. Stir in the cheese at the very end. Makes about 3-4 main dish size servings. Goes well with rice or potatoes and some steamed vegetables or salad.

Saturday, July 14, 2012

Homemade Gluten Free Granola

You know how you can get gluten free granola at the store and it costs like $20 for a tiny bag of it? Yeah, well, it turns out that it's very easy and cheap to make your own. Just choose from the list of ingredient suggestions below, and mix it up in a ziplock bag. Keep it in the freezer for long-term storage. Traditionally granola seems to be mixed with some kind of sweetener and then baked in the oven, but that is certainly not necessary and just mixing the ingredients together and eating them raw is easier and has a lot less sugar. You can throw in some cinnamon for flavor if you like cinnamon. Eat it with milk like you would eat cereal, or sprinkle it on top of yogurt. Or just eat it plain.

Ingredients suggestions:
GF rolled oats
Toasted quinoa or millet
Puffed quinoa, millet, or rice
Dried cranberries
Dried apples
Chopped dates
Broken up banana chips
Dried mango
Dried pineapple
Dried apricots
Pumpkin seeds
Sunflower seeds
Hemp seeds
Sesame seeds
Shredded coconut
Flax seeds
Chia seeds
Sliced almonds
Chopped walnuts
Chopped pecans
Chopped cashews
Mini chocolate chips

Wednesday, July 11, 2012

Black Bean and Corn Taco Cups

You can make these with any kind of taco filling. This is just one particular version that I came up with one day. But feel free to use meat, melt cheese on top, leave out anything you don't like or add things you do like. Just experiment. That's what I do.

Corn tortillas
Black beans (cooked or canned - drain and rinse them)
Frozen corn
Chopped fresh mushrooms
Chopped fresh zucchini
Taco seasoning (either a pre-made gluten-free one, or just mix chili powder, cumin, onion powder, garlic powder, and salt and pepper until you think it tastes good)

To prepare the tortillas, soften them either in the microwave or in a pan on the stove. Press them into lightly greased muffin pans. They'll be kind of cone-shaped, but once you put the filling in and bake them in the oven the bottoms will flatten out and they'll look like cups. It's okay if they crack a bit when you do this. The tops of the tortillas will stick up out of the muffin pans. Cook all of the other ingredients in a little bit of oil or butter until the zucchini and mushrooms are soft. Fill the tortillas with the filling (put in enough so that it goes up as high as the top of the muffin pan). Bake in the oven at 350 F for about 15 minutes, until the tortilla edges are crisp and you can lift them easily out of the muffin pan. Top with salsa, sour cream, avocado, fresh lettuce and tomatoes, or whatever you like. They do fall apart a little bit, so you'll need to eat them with a knife and fork, but it's a nice change from regular every-day tacos (which really do become an every day thing when you're gluten free!).

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