brazen's (mostly) gluten free adventures!: spices

Showing posts with label spices. Show all posts

28.6.14

AIP honey-orange chicken (PC, GF, AIP)

A recipe suitable for the Autoimmune Protocol and your pressure cooker.

2 tb coconut oil
2kg chicken drumsticks (or thighs etc)
Juice of 2 large oranges
2 tb honey
2 tspns AIP allowed stock concentrate
1 tspn turmeric
1 tspn coriander (dried)
1/2 tspn mustard seeds (omit for AIP)
Around 200ml coconut cream
1/2 - 1 bunch fresh coriander, chopped roughly

Melt oil and fry chicken until mostly browned.
Add all other ingredients and bring to the boil
Put pressure cooker lid on, seal and lock. Use setting 2
When button goes up cook for 15 minutes.
I let the pressure release naturally.

I had mine with sweet potato and Brussels sprouts and my kids had with rice and peas.

20.1.11

Easy Bean Dip (GF)

you could easily do this in the thermomix (though TBH it took me less time to make than cleaning my dirty tmx would have lol would be creamier and smoother though...)

1 tin cannelini or other white bean, drained and rinse and placed in a bowl
1 tab olive oil
salt to taste
good sprinkle ras el hanout to taste (or any other spice blend)
1 heaped tspn tahini
1 garlic clove crushed or 1 tspn crushed garlic

mash well with a fork, mixing as you go. this makes a really thick dip / paste (use it on sandwiches etc) - if you wanted it 'dippier' add some water and mash to mix.

i had mine with seaweed rice crackers.

to thermomix put it all in the bowl, mix on speed 6 for 10 seconds, scrape down and repeat. (you might want to chop the garlic first)

6.11.10

Beef Rendang & Vegetables (GF, TMX)

well, this was the best meal i've cooked in months!!!!!

had a craving for a beef curry - was thinking thai red beef curry but then decided to go for a rendang. Used the recipe in the old EDC to cook it, but made changes based on the feedback in this thread and the recipes i had in books here and online...

served with coconut rice (just basmati with the leftover coconut cream & water to required amount of liquid) and a simple vegie dish it was utterly divine - geoff kept telling me it was restaurant standard!!

Simple Sidedish of Vegetables with Roasted Peanuts
1/4 cup whole raw peanuts
3 medium potatoes, chopped into 2" x 1" pieces, and steamed until just soft (I steamed mine over the rice)
1 tab oil
1 handful green beans, topped and tailed (drying them is a good idea)
1 red onion, cut into wedges
2 garlic cloves, peeled & roughly chopped
1 bunch asparagus, woody ends removed, but into 2" pieces
1/4 red capsicum, cut into matchstick pieces
1 tab brown sugar or other brown sweetener (agave, palm sugar etc) *
gluten free soy sauce to taste*
a little water

into a medium size saucepan or frypan place the peanuts and heat to medium. when they start to brown you will need to stir regularly. when brown all over and smelling yummy get a strong potato masher and squash them a bit so you have some smaller pieces. pour into a bowl and when they've cooled for 5 minutes remove any loose bits of skin.

heat oil. when hot add beans, fry, stirring for about 4-5 minutes. add onion and garlic and fry, stirring, for about 3-4 minutes. add the other vegetables and cook, stirring for 5 minutes.

add sugar and soy sauce and enough water to make a bit of sauce in the bottom. leave to cook for around 5 minutes, stirring once or twice.

stir peanuts through and serve top with coriander if you have any!

* if you don't need GF use ketjap manis / sweet soy sauce

Beef Rendang
Paste:
1 large red chilli, cut end off
2.5cm fresh ginger, peeled
3 cloves garlic
1 small red onion, peeled
1 tspn turmeric
20g oil
1 tspn fish sauce

Other:
4 bay leaves
1/2 tspn ground cinnamon
3 star anise
5 cardamom pods, squashed with the flat of a knife
ground pepper, to taste
25g brown sugar (or palm sugar etc)
150g coconut cream
30g dessicated coconut, browned (i did it in the same saucepan i cooked the vegies, before starting them)
500g diced beef (i used scotch fillet which worked really well, as i had no chuck etc)

place the paste ingredients EXCEPT fish sauce & oil in the thermomix (don't touch the cut edge of the chilli with your fingers - or if you do wash well and don't put your fingers near your face or eyes!) and chop for 10-15 seconds on speed 6

add oil and saute for 3 minutes at 100'c speed 3

add all the remaining ingredients to the bowl EXCEPT the meat and cook for 5 minutes at 100'c speed soft

add meat and cook for 90 - 120 minutes (you'll need to set it twice or add time as you go) at 100'c reverse speed soft

serve with coconut rice & vegetables. try not to drool too much or make too much of a pig of yourself LOL

6.2.10

Spicy Mustard Chicken (GF, TMX)

just converting before making, will return to update later...

ETA : oh my goodness, this was soooooo delicious!!!! loved it!!!!!!!!!! it would make enough for approx 6 people. photo tomorrow

1 onion, peeled & quartered
40g oil
2 tspns brown mustard seeds
2-3 cloves garlic
1 cinnamon stick
2 cloves
1 star anise
dried chilli
1 tspn turmeric
2 tspns ground coriander
2 tabs mild curry powder
750g chicken, cut into 2-3" dice
up to 150g water
6 tabs plain yoghurt (optional)
salt and pepper (or 2-3 tspn stock concentrate)
fresh coriander to garnish

chop onion 5 secs speed 5
add oil, fry 100' 5-6 mins speed 1
add spices and grind speed 6 for 5-10 seconds, scrape down and repeat
fry 100' speed 1 3 minutes
add chicken, fry varoma reverse speed soft 8 min
add water & season
cook 15 mins 100' reverse speed soft
stir through yoghurt, serve with rice and coriander

posted by Karen at http://brazen20au.blogspot.com

25.1.10

19.1.10

Quick Pumpkin & Spinach Curry (GF)

based loosely on this recipe, i had a craving for fenugreek seeds and not much but some pumpkin in the fridge.

i heated some oil and gently fried some fenugreek seeds and coriander seeds, and a few chilli flakes.

I then added one diced onion and the diced pumpkin. cooked til the pumpkin was just starting to soften and added in a tin of drained chickpeas and a packet of frozen spinach (totally forgetting about my garden full of silverbeet lol). also added a few tspns of turmeric, some stock concentrate and some water.

i also added approximately a tablespoon of tamarind puree and the same of agave syrup.

i had to keep adding a bit more water to end up with any sort of sauce - and then of course i added too much at the last minute!

we ate ours with homemade butter chicken, basmati rice and pappadums

23.12.09

Spiced Mixed Nuts (GF, TMX)

converted from this recipe on Taste

1-2 garlic cloves, peeled
25g honey
15g olive oil
1/2 teaspoon chilli flakes
1 tablespoon smoked paprika
1 teaspoon salt flakes ( i used my ground salt and seaweedy stuff i made in the tmx ages ago)
560g mixed nuts of your choice - i used 140g peanuts, 140g mixed nuts & 280g cashews

1. Preheat oven 150°C. Line a baking tray with non-stick baking paper.
2. Place garlic clove in Thermomix and chope for 5-10 seconds. scrape down sides of bowl.
3. Add honey, olive oil, garlic, chilli powder, paprika and salt flakes and nuts. Combine for 11 minutes 100'c reverse speed 1
4. Spread nut mixture on the prepared baking tray. Bake for 10 minutes. Remove and set aside to cool completely before serving.

20.12.09

Rough guide to daal and spicy vegies (indian style) (GF, TMX)

we had such yummy vegies and daal, here's a very rough guide to what i did:

Daal
heat oil, gently fry 2 tspns cumin seeds and 2tspns black mustard seeds. add in a small amount chopped ginger and 1-2 garlic cloves
when just starting to stick add water - maybe around 3-4 cups - and 1 large tspn chicken (or vegie) stock concentrate
add around 1/2 - 2/3 cup red lentil
simmer until lentils are tender (around 20-25 mins). add around 1/4 cup coconut milk and cook another 5 mins before serving

Vegies
heat oil, gently fry 1 chopped onion, approx 2 tspn aldi curry blend, 1 tspn turmeric (hmmm sure there was a third but can't remember it! i think maybe ground coriander? NOPE it was a tspn of caraway seeds! thanks clear marie :))
when it starts to stick add in a tin of tomatoes (or 3-4 fresh chopped tomatoes)
put in 1 chopped carrot, 1 green and 1 yellow capsicum (1" dice) and 1 tin drained chickpeas.
add a large tspnful chicken or vegie stock concentrate and a little water if needed
put a lid on an angle (to allow steam to escape) and cook on medium low heat until the vegies are just soft but still with some body and the sauce slightly thickened.
i think some tamarind would be nice in this too

serve with rice :)

PS: yes, you could easily do both of these in the thermomix too but i had started too late and needed to cook all 3 dishes at the same time

Chicken Korma (GF, TMX) rough guide only

i was craving butter chicken last night but had no fennel seeds so decided to do chicken korma instead. I"m finding now that homemade just beats takeaway hands down, the bought ones are just too greasy and oily to eat and enjoy.

anyway, this is the second time i've made this in the thermomix and i had to start from scratch again because i hadn't written down the instructions last time. i'm sure there'd be a chicken korma in the new indian cookbook but i wouldn't know as i didn't get one before they went out of stock :(

WARNING: this is a very very rough "recipe", please don't make this and think that it's a failure if it doesn't work perfectly - it still needs tweaking! (feedback welcome)

2 tabs cashews
boiling water to cover
1/4 tspn saffron threads (or 1/4 tspn turmeric)
boiling water to cover
1 tab ghee or oil
pinch nutmeg or blade mace
good pinch ground cloves or 5 cloves
10-12 cardmom pods, lightly crushed
1 cinnamon stick
1 medium onion, peeled & quartered
1" ginger, peeled and halved
3-6 garlic cloved, peeled
around 600g chicken breasts or thighs, cut into 1-1.5" pieces
1/2 tspn chili flakes
1 tspn ground coriander
1/2 tspn garam masala
approx 1/3 cup coconut milk
approx 1/3 cup plain yoghurt
fresh coriander to serve

put cashews in a small bowl and add boiling water to just cover, sit for half an hour
put saffron in a small bowl and add boiling water to just cover

heat ghee or oil 1 minute 100' speed soft
add nutmeg or mace, cloves, cardmom pods, and cinnamon stick. saute for 2 minutes 100' speed soft
remove cardamom pods and cinnamon stick and add onion. scrape down sides and chop speed 5 for 5 seconds or until chopped. saute 3 minutes 100' speed soft
add cashews (reserve water) and chop speed 6 for 5-10 seconds until cashews are finely chopped
fry for 3 minutes 100' speed soft
add chicken along with all the spices (chilli, ground coriander, garam masala, cardamom pods and cinnamon stick and fry for 5 minutes on varoma reverse speed soft
add the cashew water and cook for 10 minutes 100' reverse speed soft (add more water if it starts to stick)
add coconut milk and yoghurt and cook for another 8 minutes 100' reverse speed soft

sprinkle with chopped coriander and serve

note: i felt the chicken wasn't quite done enough, i will probably try cooking it longer next time (but i also had bigger pieces)

based on recipe from Curry

13.8.09

Moroccan Meatballs with Chickpeas

one of the recipes from the SMH's good living (a jill dupleix recipe). i would like to convert to thermomix...

2 thick slices white bread, crusts removed (obviously i would need to convert to GF too ;))
100ml milk
500g lean minced lamb
1 small onion, grated
2 tspn chopped parsley leaves
2 tspns chopped coriander leaves
2 tspn ground cumin
2 tspn ground cinnamon
1 tsp salt

chickpeas:
2 tspn olive oil
1 onion, halved & finely sliced
2 garlic cloves, crushed
2 x 400g tinned tomatoes, chopped
2 tbsp tomato paste
1 cup water
400g tinned chickpeas, drained
2 tspn finely chopped parsley
2 tspn finely chopped coriander
1 tspn ground cumin
1 tspn paprika
1 tspn ground ginger
1/2 tspn salt

heat oven to 200'c. soak bread in milk for 5 mins then squeeze out excess milk. mix bread with meat in a bowl. add onion, parsley, coriander, cumin, cinnamon and salt and knead with hands until well mixed.
roll meat into golf ball sized balls, placed on oiled baking tray and bake for 15 mins until lightly browned
to make the sauce, heat oil in frypan and cook onion for 5 mins. add farlic, tomoatoes and their juices, tomato paste, water and bring to the boil. add chickpeas, parsley, coriander, cumin, coriander, cumin, paprika, ginger, and salt, stirring and simmer for 15 mins. add meatballs and simmer for 10 mins until sauce thickens.

makes 16-18 meatballs, serves 4

20.7.09

Apple Tea Cake (GF, TMX)

Last week I made this cake for my parents and as i managed to snaffle a piece i will say it was delicious!!!! i did make some minor changes to the original recipe - including being gluten free. it was soooooo moist and just beautiful, and i am not a tea cake lover! Mum also raved about it - so give it a try!

Butter (60g)
Milk (200g)
Egg (1)
Vanilla Essence (half teaspoon)
Gluten free plain flour * (190g)
gluten free baking powder * 2 tspns
Raw Sugar (100g)
Pinch Salt
4-6 small - medium golden delicious apples, cored and cut into 8 pieces
Cinnamon and sugar extra

Preheat oven to moderate and grease your cake tin

Place apple in tmx bowl and chop for 10-20 seconds speed 4. remove from bowl, mix with extra cinnamon and sugar and set aside.

Melt butter in tmx bowl for 2 mins, 90 degrees, speed 1.

Add milk, vanilla essence and egg. Mix for 5 seconds on speed 7.

Add flour, baking powder, sugar and salt. Mix for 10 seconds, speed 5.

Tip half batter into tin and sprinkle half the apple mix across the cake. pour the remaining batter over and give it a gentle stir with a knife. Place the remaining apple mix evenly over the cake.

Bake for 30-35 minutes.

* I make my own using the recipes in the Everyday cookbook and the Gluten free wheat free cookbook.

25.4.09

Curry Vegie Fritters (GF, TMX)

I'm not going to post the method, as this is more a record of ingredients for me :) This recipe is in the new "A Taste of Vegetarian" cookbook from Thermomix. it is vegan and a perfect recipe to use up leftover veg in your fridge ;) here is the gluten free version i made tonight which was YUM!!!! 5/5!

it's a funny recipe though - you swear there's no way it's enough batter for that amount of veg but it's perfect!

600g roughly chopped veg - i used 1 onion, 1 small yellow capsicum (though something red would have been great ;)) half a small cauliflower, some beans and 3 small potatoes, plus half a bunch of finely chopped coriander
3 corn cobs, kernels removed
2 cloves garlic
110g gluten free plain flour (i used white wings)
80g besan / chickpea flour
1 tspn garam masala (made in tmx ;))
1 tspn curry powder
210g water
oil for frying

** see the recipe book for the method!

as i didn't have any avocado to make the salsa the book suggests and dh doesn't like it, i just mixed natural yoghurt and sweet chilli sauce, though i'd thought a spiced yoghurt (with cumin, coriander, S&P and fresh mint) would have been great, but couldn't be bothered to do it lol

i think that these made in teaspoonfuls rather than large spoonfuls would make fantastic finger food for a cocktail party

24.4.09

Chai Latte, First Draft (TMX, GF)

this was good but not good enough! recipe is for me so i can tweak it ;) the numbers in brackets are what i did this time.

1L skim milk
2 teabags, strings & tags cut off
2 cinnamon sticks
6 whole cloves (4)
8 cardmom pods, squeezed til they just crack slightly (5)
1/4 tspn ground ginger, rounded, or one slice fresh ginger, peeled and cut into chunks
1 tablespoon (tspn) raw sugar or honey or to taste

put the milk in the bowl of the thermomix
place the other ingredients in the basket and place it into the thermomix
cook 20mins (12) at 100'c, speed 3
remove the basket, pour and serve

9.3.09

A Lazy's Mum's Soup

hehe
i always make my soup in the biggest chunks of vegies possible, as i can't be bothered chopping vegies finely when i'm going to puree anyway! today is a holiday, and while it's not cold it is grey and overcast. i made a loaf of gluten free bread and this soup which everyone had a second bowl of...

you'll need a very large saucepan or stock pot for this

1 tab olive oil
1 large onion, roughly diced
1 tab cumin seeds or ground cumin ( i ran out of seeds!!)
1 tab ground coriander
1/2 large butternut pumpkin, peeled, cut into large (2"/5cm) chunks
2 large sweet potatoes, peeled, cut the same
1 large carrot, ends cut off and cut into smaller chunks (i find carrot cooks slowly when unpeeled)
1 medium potato, washed and cut into quarters
3cm ginger, peeled and quartered
4-5 large cloves of garlic, squashed and peeled
red lentils, maybe about 1.5 cups?
chicken stock to taste
water to cover

heat oil over medium heat and fry onions a few minutes. add spices and cook a few minutes more.

add everything else and cook until vegies are soft enough to break apart (maybe 25 mins).

puree in the pot and serve when smooth. everyone else had theirs with sour cream but i liked mine as it was.

23.1.09

Sweet Spiced Oaty Slice

this is ryan's favourite slice, which i haven't made for a while. i just went to find the recipe to discover it nowhere on the blog, nowhere on paper and nowhere on the original website (taste grrrr). luckily googling found a copy of it - at least i'm pretty sure this is exactly it!

i will now be copying all recipes which are keepers to this blog, that's happened once too often...

SWEET SPICED OATY SLICE
Makes 16 pieces

1 cup plain flour
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons ground cinnamon
1 1/2 cups rolled oats
1/2 cup caster sugar
2/3 cup coconut
125g [ 4 1/2 oz ] butter, chopped
2 tablespoons honey
2 tablespoons boiling water
1/2 teaspoon baking soda
1/3 cup pure icing sugar [ Confectioners sugar ]

Preheat oven to 180C.....Grease and line base and sides of a 3cm [1 1/4 inch ]
deep 16.5cm x26cm [ 6 1/2 x 10 1/4 inch ] slab pan, allowing a 2cm [ 3/4 inch
]
overhang at both long ends.

Sift flour, nutmeg ,ginger, and 1 teaspoon of cinnamon into bowl.
Stir in oats, caster sugar and coconut. Combine butter and honey
in a saucepan over medium-high heat. Heat for 3 minutes or until butter
is melted. Remove from heat.
Combine water and soda in a small bowl. Stir into hot butter mixture.
Mix well. Press into slab pan. Bake for 15- 18 minutes or until a
skewer inserted into centre comes out clean.
Combine icing sugar [ Confectioners sugar ] and remaining cinnamon.
Sift over warm slice. Allow to cool completely.
Cut into squares and serve.

3.1.09

Last night's Taco Dinner...

and a long overdue reply for Dani!

last night mum and dad came over for dinner so i went with Tacos to make sure everyone was kept happy :)

anyway, i had needed to make a new batch of taco spice for a while and of course needed to make a GF batch (though it turned out that the aldi taco kits are totally GF from what i can tell!). so then i saw dani's comment which i hadn't replied to and wanted to let dani know that yes, i really enjoyed it when i made the first batch! this time i'm feeling like it's lacking something and i'm not sure what it is... (i did change the recipe slightly)

Gluten-Free Taco Spice Mix
(i made up 5 times this mix which is a LOT lol)

1 tab dried garlic
1/2 tab dried onion
1 tspn oregano
1/4 tab paprika
3 tabs cumin seeds
1.5 tabs beef stock powder
1/4 tab black peppercorns
1 heaped tab GF maize cornflour
1 tab ground coriander

grind in thermomix, i think i did speed 10 for about 5 seconds maybe?

Our GF taco meal
taco shells are generally GF (check labels!) the old el paso and aldi ones we have are at least.
tortillas - rory has the diegos GF corn tortillas (from Coles bread section) and the rest of us have the regular wheat ones (heated and served separately of course)

meat - we made our own mince in the thermomix with some of the whole rump from the freezer. fried up with onions, kidney beans and taco spice. it seemed to be lacking something so i added a can of GF baked beans (heinz) and a large spoonful of tomato paste, plus some water.

served with diced tomato, cucumber (rory has discovered she likes it!), shredded lettuce and grated cheese

Cheddar Shortbread (GF, TMX)

Cheddar Shortbread
from gluten free and easy by robyn russell

these are lovely! i doubled the recipe so will provide those amounts below. only thing is the cayenne is WAY too much - even geoff and i can hardly eat them, let alone rora LOL next time i'll make them without any i think.

120g cheddar cheese (i used a piece of Ashgrove Cheddar)
220g commercial gluten free plain flour (i used white wings)
1 1/2 tspns salt
up to a half tspn cayenne pepper, optional
80g butter, chopped (i used unsalted)
1/2 bunch of chopped chives
approx 120ml milk (just a little over the MC full)

chop the cheese for 4-5 seconds on speed 6, or until it is crumbled, place in a bowl.

add the flour, salt and cayenne if using and mix/sift by setting on closed lid and pulsing with the turbo button 2-3 times

add the butter and mix on speed 6 for 4-5 seconds until it is crumbley and looks a bit like breadcrumbs

add the cheese and chives and drizzle the milk in slowly until it starts to form into a ball. i started with reverse speed 4 and then went down to 3 when that seemed a little fast. it took 70 seconds or 1 min 10 seconds for mine to come together.

remove from thermomix and lay on a piece of baking paper about 40cm long. wrap it and start to roll out into a long sausage shape. wrap in the paper then in plastic wrap and refrigerate for an hour.

preheat oven to 180'c
cut into 5mm rounds and place on a lined baking tray. bake for 15-20 mins until golden brown.

update: changes to the recipe here

7.12.08

Spiced roasted chick peas

after finally managing to buy AND soak 2kg of chickpeas without mishap (!!) i decided to make roast chick peas - these are soooo yum!!

so this is the recipe i had found previously. i'd found it when bloglines was down and so had saved it to my bookmarks rather than here on this blog, so it took me a while to find it (i never use my bookmarks lol). in the meantime i found this recipe which sounds yum, i love spices! (in case you didn't guess ;p)

so i've made them, i used some:
paprika
cumin
coriander
turmeric
salt
olive oil that had been on my minced garlic in the fridge

after a comment from kristen i turned the temperature on my oven down so they would cook slower and not burn! in the end i turned the oven off and left them in there. i've just tried them and they taste ok (needed more salt) but the texture is not great - they are chewy rather than crunchy. will this change when they cool or do they need longer cooking? (i've put them back in the still-warm-but-cooling oven even though there were a few just burnt peas in there)

i'm really hoping these are yummy and end up crunchy as they will be a great ww core snack for me (and ryan and rora love chick peas too)

just updating this post to report back on how they were - i had a few crispy ones in the batch but on the whole they were kind of soggy. after being put in an air tight storage container they all went soggier and soggier. tasted good still but really chewy to eat :( very disappointing.