Friday, April 25, 2014

Quick bites: Kidney beans with dill

Sometimes you want something warm and comforting and easy and quick, and once in a while not cheesy. This fits the bill, this started it's life as my mom's replacement for the Persian dish ghormeh sabzi, which is green stew with lots of herbs, some meat and kidneys, it's all about time and chopping. It doesn't have that sour/bitterness though, so it's really fair to call it a mock version.

Quick kidney beans with dill

You do have to like dill, quite a lot actually, but assuming you do, most the work comes from chopping an onion and opening a can,

Monday, April 14, 2014

Veggie Gratin using up what's hanging out at home

Vegetable Gratin with Eggplant, Zucchini, Potato, and Ricotta Sauce

So sometimes I'm a vegetarian, not always, I do like meat, for the most part, there exceptions, but sometimes the whole environmental impact of a meat based diet gets to me and I go off it. It's fine for the first few weeks, but eventually I'll start thinking about something meaty. Sometimes it means the end of vegetarianism, and sometimes it means creating a meat-free version. This was supposed to be meatless moussaka, but white sauce is actual work and ricotta based toppings are not, so, here we are, a great way of using up veggies. Sub out anything that does well precooked in oven.

Ingredients

1 eggplant, sliced thin
2 zucchinis, sliced
1 lb potatoes, peeled and sliced
Olive oil
Salt
Pepper

1 cup Tomato sauce
1/2 cup Shredded Gruyere cheese mix

Sauce

1 cup ricotta
1 cup milk
2 eggs
1/3 cup parmesan
salt
pepper

Extra parmesan for topping

Preheat oven to 400

Lay eggplant and zucchini out on a sheet pan, drizzle with oil, salt and pepper. Cook for 10 minutes, flip and cook for 10 more minutes.
Lay evenly in a baking pan.


Top with tomato sauce



Lay potatoes on sheet pan, drizzle with olive oil, salt and pepper. Cook for 10 minutes, flip over and cook ten more minutes, Lay on the Eggplant and zucchini. Reduce oven to 350.



Sprinkle with gruyere.

Mix together white sauce ingredients, spread on top of gruyere. Top with a little extra parm.


Bake in 350 oven for 30 minutes or until nicely browned,


Thursday, April 10, 2014

Best Ever Gluten Free Pancake Mix

So we're not really 100% gluten-free, it sort of comes and goes, but from years of this erratic behavior we have held onto a few products that the gluten free alternative is just ever-present. There are two meals in particular where the wheat content is high enough to put us to sleep, one is pasta, I'll get to that one day. The other is pancakes.
Best gluten free pancake mix

We tried a few brands available at regular grocery stores, while ok, they were not comparable to the really thing. Homemade from scratch buttermilk pancakes is what were used to, although we do use this kind of buttermilk, I suppose I lose points for that, but it is good, and once opened is store in the fridge much longer than the wet stuff.

Best gluten free pancake mix

Anyhow pancakes, I finally gave in and decided that I had to risk the bulk order of the interweb. I crossed my fingers, hit checkout and ended with this awesome pancake mix. It doesn't taste gluten free, which may be the highest compliment a GF product can get, or healthy (though they are pancakes, so unless you go for the just eggs and banana route, how healthy can they be?)


One of the best bits is that like all mixes it can take add ins easily. I've done salted banana caramel pancakes, and extra lemon-y poppy seed pancakes, and of course blueberry and chocolate chip.

Having said that package instructions work great as well


and flip


Serve.

Best gluten free pancake mix