Foodie Friday: Veggies & More

Over the last 1 1/2 years I have been gradually introducing my family to vegetarian recipes. I could very easily cook this way every day, but my husband and kids would really miss the meat in everything else.

One of the problems with cooking vegetarian style foods is that I have had to make things that don't always have the typical tofu based proteins. I don't mind tofu, when cooked right, but the kids just won't eat it. As an alternative to give us the protein that we need as well as the benefits of whole grain, I have been using a lot of quinoa. This is another item that I originally found at the health food store. Lately, though I have been buying in the bulk section at Winco. Can I just say that I absolutely love their bulk section. :) Quinoa does need to be rinsed off in a sieve before cooking/eating. If not it has a slightly metallic taste.

This recipe is one that I found in a vergetarian cookbook that a friend passed on to me. My two youngest children weren't too sure about what I was feeding them, but once they tried eating it one part at a time, they were excited to try something new.

AZTEC PLATTER

This consists of two different salads, layered one on top of the other.

Quinoa-corn Salad

1 cup quinoa, well rinsed

1 cup thawed frozen corn kernels

Juice of 1 lemon

1 TBLS oil

2-3 green onions, minced

Salt and pepper to taste

Bean Salad

1 one-lb. can black beans, or your preference

1 heaping cup finely diced ripe tomatoes

1 TBSP apple cider vinegar or basalmic vinegar

1/4 cup chopped, fresh parsely or 1/2 TBSP dried parsley flakes

Pepper, to taste

Ideas for garnishes: Pumpkin seeds, black olives, 1 medium red pepper, cut into stripes

Bring 2 cups of water to boil in a feavy saucepan. Add the quinoa and simmer gently, covered, for 15 minutes. When the quinoa is done, remove it from the heat, fluff witha fok and transfer it to a mixing bowl. Combine the quinoa with the remaining ingredients for the quinoa-corn salad and toss well.

While the quinoa is cooking, combine all the ingredients for the bean salad in another bowl and toss together.

To assemble, transfer the quinoa-corn salad onto a large platter and spread evenly to with in an inch of the edge. Pushing the salad outward from the center and make a well in the center of the platter, about 5 inches in diameter. Mount the bean salad into the well and serve.

Gluten free BBQ sauce

Okay, so it has been a while since I got on to do this. My most sincere apologies to those who are looking for more GF food ideas.

I have had a hard time deciding whether to share this recipe or not. It is one that I have made several changes to, over the years to make more my own, so here goes.

ANDREA'S GLUTEN-FREE BBQ SAUCE

1 Tbsp. Santa Cruz Organic Lime Juice
1 1/2 c. Organic Ketchup
1 Tbsp. Liquid Hickory Seasoning(Worcestershire Sauce, check the labels)
1/2 tsp. sea salt
1/2 tsp. dry mustard
1 tsp. chili powder
1 tsp. paprika
1 Tbsp. Agave Nectar(or the same amout of regular suger, honey, xylitol, etc.)
1Tbsp. Ground BBQ Blend (by Simply Organic)
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/2 tsp. ground oregano
1 tsp. parsley
1 Tbsp. Minced onion
2 c. leftover roast meat, or 1-1 1/2 lbs ground meat(if you are making sloppy joes)

For sloppy joes, heat sauce and meat together and serve on a toasted bun. Makes 4 servings.

* I also like to use this as a sauce on ribs, dutch oven/crock pot chicken, etc.

BBQ DUTCH OVEN CHICKEN

SLOW ROASTED BBQ RIBS

*These babies had a homemade dry rub put on them first. The sauce was brushed on toward the end of the cooking cycle.

Teriyaki/BBQ Marinade

The idea for this marinade came from pure and simple desperation for a tasty marinade that I could use for my oldest. I always feel bad for him when I buy a marinade that I can use for the rest of us and he just has to settle for a few spices rubbed on his meat. I love grilling in the summer time, and have even been known, at times, to be the one at the grill, rather than my hubby. :) I stared at the available recipes in one of my books and finally decided I could combine of few ideas from two that sounded really yummy and a few ideas of my own. I just haven't quite decided yet if it has more of a teriyaki flavor or a BBQ flavor to it. Try it and see what you think!

Here ya go!!!




Marinade

1/3 cup expeller-pressed canola oil
2 TBSP GF Soy Sauce (I use a brand called San-J, can find it in most health food stores. Some Harmon's and Smith's stores are starting to carry this brand as well.)
1 TBSP fresh/organic lime juice
1/4 cup apple juice, or whatever juice you have in the house ;)
1 TBSP minced onions
1 tsp fresh, minced garlic
1 TBSP ground organic BBQ Seasoning(the brand I use is called Simply Organic, can find it at stores like Good Earth).
1/2 tsp. dry mustard
1/3 tsp. salt
1/8-1/4 tsp. ground pepper
1/2 tsp. oregano
1 tsp. Simply Organic all-purpose seasoning mix

Whisk together all the ingredients and pour over chicken. Refrigerate for at least 3/4 hours. Cooks best on the grill, but could also be baked or broiled in the oven.

My husband and kids don't even bother with using bbq sauce or ketchup on the side with the meat when I make this. Has tons of flavor and is very moist. I can't stand dry chicken. ;)




If you are wondering why some of the spices are organic, Zach is allergic to a majority of preservatives, etc, that can be found in a lot of typical blended spices. Also, many of them use wheat flour, or other gluten based flours as an anti-caking agent. Also, watch out for MSG...most of the time, this is also wheat/gluten based.

Enjoy the marinade! I also have a recipe for a pork rub and a homemade BBQ sauce that I will share within the next few weeks...just need to get it on my menu. :)

Heavenly Gluten Free Pancakes

One of my favorite things to make for my oldest son is his gluten-free food. From these pancakes to bisciuts to yummy treats. I have had a blast over the last 6 years learning about new and different ways to cook. He has so many food allergies that have taught me many ways to help my family be healthier. Here are some pics and the recipe for his favorite pancakes. *I also like to add alittle more oil to the recipe to make waffles for him.*


Gluten-Free Pancakes

1 1/2 cups gluten-free all-purpose baking flour
1 1/2 TBS Xylitol/Sugar
3 tsp. gluten-free/aluminum-free baking powder
1/2 tsp. sea salt
1/4 tsp xanthan gum
dash of cinnamon, if desired
1 egg, beaten
3 TBS expeller-pressed olive/canola oil
1 to 1 1/2 cups cold water

Combine the dry ingredients. Mix in the egg, oil and water. Mix until lumps are gone. I usually scoop out three spoon fulls, per pancake, on the griddle. Cook them at 350 - 375 degrees about 3-5 minutes per side. I let my son choose if he wants syrup(natural maple) or jam on his.

*For Waffles increase the oil to 1/3 cup, 2 eggs and 1 1/2 to 2 cups of water. Use about 1/2 to 2/3 cup of batter, depending on the size of your waffle iron/plates.

The xanthan gum is something that I have just recently begun adding to this recipe. It helps the pancakes/waffles be just as fluffy as any ohter "regular"(wheat) pancakes. ;)


ENJOY!!!!