Pupusas

As someone who is GF I am always looking for quick ways to make bread-like things.  To be honest, I really don't have the attention span to measure all of the types of flour, wait for yeast to rise, and to make bread.  This recipe looked like a fun way to make something with a bread-like texture and to use the vegetarian refried beans from Amy's that I love.  It also gave me a chance to use the masa that I have had up in my cabinet for almost a year (my classes have eliminated the time for me to try to make tamales for the first time).

Pupusas

adapted from Vegetarian Times

Ingredients
4 cups masa harina
3 cups of warm water
3 Tbs of ground cumin
1 tsp baking powder
1 tsp salt
1 cup of refried beans
8 tsp vegetable oil

Combine masa, cumin, baking poder, and salt.  Stir in 3 cups of warm water to form soft dough.  You can add more water if needed.  Cover, and let stand for 30 minutes.  Put wax paper onto a baking sheet.  Roll dough into 16 balls.  Made indentation in the centers of each.  Put 1 Tbs of beans in each.  Fold edges over fillings and roll into balls again.  Press down into 4 inch disks.  Heat 2 tsp of oil in skillet on medium-high.  Add 4 pupusas at a time to skillet and cook for 5 - 6 minutes, turning over once.  Garnish with salsa, guacamole, etc and enjoy!

GF Veggie Burgers

So, as I said in my last post I had friends over for the Silva UFC fight the day before the Super Bowl. When I was putting everything together I thought briefly of a post that I saw on Photograzing a few days earlier. It was an Oreo cooked inside a chocolate chip cookie. Even though I couldn't eat it (yes, I cheated by trying one...and paid for it) and didn't actually read the recipe, I called up my husband who was in the grocery store and asked him to bring home a bag of Oreos (please someone, take them from my house! They are torturing me in the cabinet) and two rolls of chocolate chip cookies. Here are the results:

Moral of the story is, read the recipe first. However, one of my friends did call me a day or two later and said that I ruined his life, because these cookies were so wonderful and he was trying to not to eat sweets! I wasn't going to post this, but I saw the cookies on SeriousEats today and laughed when I actually read the recipe and found out why my short cut didn't work.

I wish I could say this next recipe was a total hit. I have been looking for a gluten free veggie burger recipe for summer and this was my first attempt. The burger itself tastes good. However, they fall apart easily. I do not know where this recipe is from, I have had it on my to do list for a while-sorry!

Do you have a good gluten free recipe for veggie burgers? Please, let me know. (Oh, by the way the bun is not gluten free... this was my husband's burger)

GF Veggie Burgers

Ingredients

2 Tbs olive oil

1 cup of thinly chopped onions

4 garlic cloves, minced

1/2 cup of grated carrots

1 1/2 tsp chili powder

1 tsp of ground smoked cumin

2 15oz cans of kidney beans

2 Tbs of Dijon mustard

2 Tbs of soy sauce

2 Tbs of ketchup

1 1/2 cups rolled oats

salt and ground pepper

Saute the onions and garlic in oil until soft. Add the carrots, chili powder, and cumin and cook on low heat for 5 minutes. Meanwhile, mash the beans with a potato masher. Add mustard, soy sauce, ketchup and onion-carrot mixture. Mix in the oats and add salt and pepper to taste.

Moisten your hands and mold the mixture into 3 -4 inch patties. Use a non-stick skillet or lightly oil one and cookie the patties on medium-low heat for 5 to 8 minutes on each side.

Jerk Pulled Pork With Caribbean Rice and Beans

Its been a long week. I had to do my National Board videos this week and everything went wrong... camera ran out of battery even when I recharged it all night, students were sick, the video didn't go long enough, etc. Then I got sick. Arrggg. Since its been a crazy week I haven't cooked that much, which has made me feel even worse because my husband doesn't cook and is very quick to suggest eating out. I hate eating out and it makes me feel disgusting for days afterwards but as we speak he's out getting a salad for me from Subway from across the street. I wanted sushi, he wanted convenience, so that's what we are getting because he is the one running out for it.

Last week, before the Super Bowl, we had people over for the Silva UFC fight. My husband texted everyone that we were having "light appetizers" but in our house that means there is a lot of food! Everyone knows us for having tons of food when they come over, so I couldn't disappoint. Here are two easy and very tasty dishes. I made these two dishes, along with some other Caribbean ones, when we had our parents over after we eloped and told them that we got married so they are near and dear to my heart. Since we were having people over I didn't get to take great pictures (they were all guys and I didn't want to have to explain why I was taking pictures of food) but you cant go wrong with the recipes.

Slower Cooker Jerk Pulled Pork

Ingredients

1 1/2 to 2 pound boneless pork shoulder roast (or 3 - 4 pound if you are using one with bone, which we prefer)

3 Tbs of Jamaican jerk seasoning

1 cup of water

2 large onions, sliced (optional)

1 Tbs of lime juice

Rub jerk seasoning evenly over roast. Place meat into slow cooker. Pour water into slow cooker. If you want to have soft onions to put onto your sandwiches put the sliced onions in the slow cooker before the pork. Cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours.

After cooked, remove meat from slow cooker and shred it. Skim the fat from the juices and add enough to moisten the meat. Stir in the lime juice to the meat. Place on to rolls for sandwiches or use on its own.

Caribbean Rice and Beans

Adapted from Bon Appetit

Ingredients

1 15oz can of black beans, rinsed and drained

1/2 of a large red onion (thinly sliced)

4 Tbs of balsamic vinegar

1 tbs of olive oil

1 white onion, finely chopped

4 large garlic cloves, chopped

1 cup of Arborio rice

3 1/2 cups of chicken broth (or vegetable broth to make it vegetarian)

1/2 cup of white wine

2 bay leaves

1/2 tsp of turmeric

1/4 tsp of cayenne pepper

Place the beans, onions, and vinegar in a bowl and let sit for 30 minutes. Stir occasionally. Use salt and pepper to season or, if you have dry jerk seasoning left from the pork, use a little to season the beans.

While beans are sitting, begin the rice. Heat the oil in a saucepan over high heat. Add onion and garlic and saute until translucent (5 min). Add rice and stir for 1 minute. Then add white wine and stir until absorbed. Add broth, bay leaves, turmeric and cayenne pepper and stir well. Bring mixture to a boil. Then reduce the heat to medium and simmer uncovered, stirring occasionally for around 25 minutes until rice is tender and creamy. Season with salt and pepper. Place rice on platter. Drain the bean mixture if there is any vinegar left and then place on top of the rice.

Two Vegetarian BBQ Sides

I just finished writing out the recipe for slow cooker BBQ ribs which my husband is going to make late tonight (its already 10) so they are ready for our friend to come over tomorrow afternoon. I hope they eat them all because my self control around ribs is not that strong. I think that is the hardest thing about having so many food intolerances... if the food isn't in my house, I have no problem. I can resist at other people's homes and at restaurants but at the house it is almost impossible. With my husband being home slowly recovering from his accident so many of the foods that I have a hard time resisting are in the house... chips, bread, meat, etc. I'm trying hard but I think tomorrow night my stomach will hurt!

So here are two vegetarian (I even think vegan) BBQ sides. I had such a taste for BBQ beans last Sunday and even with my traumatic experience, I was able to make them. I also saw cauliflower on sale at the store, and although I had never eaten it before, I wanted to add it to my roasted vegetable recipe. I was really surprised on how well everything turned out and the fact that I ate the cauliflower and didn't gag. It was actually good, but I couldn't eat too much because of my gastroparesis. I am planning on making these sides this summer for one of our family reunion picnics. Both dishes would work wonderfully with grilled entrees or are great by themselves for vegetarians who love the taste of BBQ.

Barbecue Baked Beans

Ingredients

1 Tbs of olive oil

1 cup of onions, chopped

4 cloves of garlic, chopped

4- 15 oz cans of navy beans, drained

1/4 cup of molasses

1/2 of barbecue sauce

1/4 cup of yellow mustard

1 Tbs of apple cider vinegar

2 tsp of crushed red pepper flakes

Salt and pepper to taste

Put olive oil in saucepan and saute onions and garlic until soft. Add the beans, barbecue sauce, mustard, molasses, vinegar, red pepper and salt and pepper to taste. Mix ingredients and then put heat on slow. Simmer for 20 minutes, stirring often.

Roasted Barbecue Vegetables

Ingredients

2 potatoes, cut into 1 inch chunks

2 sweet potatoes, cut into 1 inch chunks

1 large onion, cut into wedges

2 cauliflower heads, cut into florets

BBQ rub/seasoning (I used Famous Dave's rub)

4 Tbs olive oil

Heat oven to 450 degrees. Put cauliflower and onions into a bowl and toss with 2 Tbs olive oil. Sprinkle with BBQ rub, as much as you would like to flavor the vegetables and toss again. Put vegetables on a foil lined cookie sheet and put on a middle rack. Cook for 25 - 35 minutes stirring and turning over occasionally.

Boil a pot of water. Place the potatoes in the pot and parboil for 2 minutes. Drain, then put the potatoes in a bowl and toss with 2 Tbs of olive oil. Sprinkle with BBQ rub using as much as you would like to flavor the potatoes and toss again. Put the potatoes on a foil lined cookie sheet and cook for around 45 minutes. Both the cauliflower and potatoes can be in the oven at the same time and you may want to start with the potatoes so that all the vegetables are done at the same time. Mix the onions, cauliflower and potatoes together and add salt and pepper or more bbq seasoning if needed.

White Bean and Sausage Pesto Soup

So last night was really stressful, that is why I feel a cold coming on. I came home from grocery shopping at 7:oo pm, ready to make my bbq baked beans. When I got to the space in my alley there was a white Escalade sitting between my house and the house next door that I have never seen before. It pulled up when I parked but backed up afterwards, trapping me in my spot. I got scared and went straight to my back door without my groceries, figuring that I would get them later, and I find my back door ajar. Now I have to point out there is another family that lives underneath us (and can be irresponsible) but it scared the heck out of me so I went straight to the front of my building and walked a few houses down and called the police. I guess if you dont sound like someone is actively killing you they dont go very quick so I waited outside and heard people coming out of the building but they didnt get in my downstairs neighbors car or in the white Escalade (which sped away when they got in). I waited out in the freezing cold for another 10 minutes without the cops coming by. It was around 8 degrees outside. Finally I couldn't handle it anymore so I went to the back door. It was closed but unlocked, which still freaked me out so I got in my car and pulled out quickly waiting for the cops. They showed about 2 minutes later and I drove right behind them but they didn't stop at my house and I didn't feel comfortable honking at police. I got out of my car behind them and waved my arms, but they just kept on going. I then drove away and sat in my car until my husband came home from the football game. He felt it might be the people downstairs and checked the house. We were ok, but I am so upset with the irresponsible people downstairs. It is not like we live in the country, the suburbs... we are in the city. My aides' son was shot and killed by someone in the hallway of his apartment. I cant wait until I get out of here.

So last week was really cold and my car was in the shop for a while so I couldn't go out to grocery shop. I wanted something warm and something I could make with the stuff in my cabinets and freezer. I didn't have much left but I managed to make a great meal (not vegetarian though- sorry!)

White Bean and Sausage Pesto Soup

Ingredients

1 pound of Italian sausage, removed from casing and crumbled

1 chopped onion

4 chopped cloves of garlic

6 cups of chicken stock

1 15 oz can of cannellini beans (drained)

2 Tbs of pesto (I used oregano pesto)

1 cup of spinach, coarsely chopped

1 1/2 cups cooked gluten free small shells

1 Tbs lemon juice

1 Tbs olive oil

1/2 tsp red pepper flakes

Salt and pepper to taste

Cook the sausage on medium heat in a pot until crumbled and cooked all the way through. Pour sausage onto paper towels to drain some of the fat. Add the olive oil in the same pan and add onion and garlic. Saute until tender. Add the sausage, beans, pesto, and red pepper flakes to onions in pot. Saute for 2 minutes then add chicken broth. Simmer for 20 minutes, uncovered. Add the spinach and simmer until it wilts. Take off of heat and mix noodles and in lemon juice.

Vegan Tamale Pie

This is the first year that I have hated winter. Previously I always liked the first two months of cold, November and December--the smell of turning on the heat for the first time, the first snow, the holidays. This year, I was tired of it from the first day of freezing weather that killed the last of my plants who were holding out. No going outside, no botanical gardens, no green... I am over it already. I need it to be March so I can look forward to my daffodils, crocuses, and irises coming out.

Here is a colorful and filling dish to make your winter a little more tolerable. I ran out of cumin and used some of the Jamaican Jerk seasoning that we brought back from our honeymoon instead. I'm not a big fan of cumin so I think Ill use jerk seasoning again when I make this next time but I'll let you know how much cumin to use if you want the traditional taste. I made this for my parent's christmas and it was a big hit as a side dish but could also be a filling main dish. My non vegan family members added sharp cheddar cheese as a topping.

Vegan Tamale Pie

Ingredients

1 tablespoon olive oil

1 red onion, finely chopped

2 bell peppers, seeded and chopped

4 cloves of garlic, minced

4 tomatoes, chopped

1 15 oz can of pinto beans, rinsed and drained

1 15 oz can of kidney beans, rinsed and drained

1 15 oz can of black beans, rinsed and drained

2 cups of frozen corn, thawed

4 tablespoons of jerk seasoning (or 2 tablespoons of chili powder, 1 tsp of ground cumin and 1/4 tsp of cayenne pepper)

2 tsp of crushed red pepper

salt and ground black pepper to taste

1 cup of coarse cornmeal

3 1/2 cups of water

Preheat oven to 325 degrees. Saute the onion, bell peppers, and garlic until soft. Stir in 1/2 cup of water tomatoes, beans, corn, jerk seasoning and salt to taste. Cover pot and cook for 15 minutes until the vegetables soften. Pour into a 9 x 13 baking dish.

In a saucepan bring 3 cups of water to a boil. Add the cornmeal and 1/2 tsp of salt and whisk to combine. Return to a boil over medium heat then reduce the heat to low and simmer, stirring often, until thickened. Add black pepper and more salt to taste and take off of heat.

Spread the cornmeal mixture over the bean mixture. Bake for 30 minutes or until the mixture is hot and bubbling. Cool for 10 minutes before serving.

Sofrito Garbanzo Beans With Sweet Corn Cakes

So my quest to clean out my cabinets and freezer begins. It is hard to have extra ingredients around when you have a small kitchen, well at least in my mind a small kitchen. I have only a small amount of counter space and each of my cabinets are filled till they burst. I spent 4 hours on Veteran's Day rearranging my cabinets, putting food out to donate, and rearranging my counters. I got a little more space and since I like the layout now, I work harder to keep it clean. Today I got a lemon cyprus tree for our two-top table. Lets see if it lasts with Little Kitty rolling around on the top of the table! I just wanted a little holiday cheer and a big tree is not an option (no room in condo and cats would destroy it in seconds.)

So I went through my cabinets and saw my masa (from the tamales that I never made last year), corn meal, and the 2 bags of frozen corn in my freezer. I remembered the sweet corn cakes recipe that I had seen awhile back on Photograzing, so I made them. However, on their own they were pretty bland. Then I saw a can of Sofrito cooking base, a small can of salsa, and garbanzo beans. I made the Sofrito garbanzo beans that I love, put them on top of the corn cakes, and was addicted. Next time I have people over I am making these as an appetizer.

Sweet Corn Cake

Adapted from the Knead for Speed

Ingredients

2 15 oz bags of frozen corn (cooked)

1 cup of masa harina

6 Tbs of cornmeal

1/2 tsp baking powder

1/2 tsp salt

7 Tbs butter melted

3/4 cup of honey

6 Tbs of water

4 Tbs of skim milk

Turn oven to 350. Spray a baking dish with non-stick spray. Place the cooked corn in a food processor and pulse until it is about 1/2 pureed (you still want whole kernels to stick out in the mix). In a bowl, combine dry ingredients. In another bowl, mix butter, honey, corn, water and milk. Mix the dry ingredients into the wet ingredients until combined. Pour into pan, cover with foil, and bake 35 - 45 minutes. The resulting cake will be moist and firm.

Sofrito Garbanzo Beans

Ingredients

1 15 oz can of garbanzo beans

3 tablespoons of sofrito

3 tablespoons of salsa mexicana

1 packet of sazon seasoning

Combine ingredients into a saucepan. Stir and cook on medium heat for 10 minutes uncovered. Cut corn cakes into squares, top with Sofrito Garbanzo Beans

Sweet Potato Black Bean Burritos

Ok, new rule. No cooking a new recipe at 9:00 at night after an hour long hot yoga session. Food turned out yummy, I was exhausted. Good thing that I have two weeks off of work (year round school schedule) so I could actually stay up and eat it. My kitchen was such a mess afterwards! I almost took a picture of the disaster. That is why I am posting the quiz on the side, are you a clean or messy cook? Does anyone have any tips on being a cleaner cook?

Sweet Potato Black Bean Burritos

Adapted from the Moosewood Cookbook

Ingredients

5 cups of sweet potatoes, peeled and cubed

3 1/2 cups of diced onions

6 large garlic cloves, minced

1 jalapeno without seeds

3 teaspoons oil

1/2 teaspoon salt

4 teaspoons ground cumin

4 teaspoons ground coriander

2 15 oz cans of black beans

1/3 cup of chopped cilantro leaves

juice from 2 limes

tortillas

fresh pico de gallo

Toss the sweet potatoes with the 2 teaspoons of oil and salt and place on baking sheet. Roast on top shelf of oven for around 30 minutes or until soft.

While cooking potatoes, place and onion, garlic, and jalapeno in small skillet or saucepan on medium low heat, covered, until soft (around 7 min). Add cumin and coriander and cook for 2 - 3 minutes stirring often.

When potatoes are done, put sweet potatoes, onion/spice mix, cilantro, drained black beans, and juice from limes. Toss. Then take a potato masher and mash the ingredients together. Place into a baking dish, cover with foil, and cook in oven at 350 for 15 minutes.

Put in tortillas, add salsa, and enjoy!