Tuesday, February 28, 2012

Lentil Soup

I thought I would branch out and share a different recipe.  For those of you who have never had lentils, you should give them a try.  They are hearty, healthy and a great variation.  This soup is quick to fix and a great meatless option. Feel free to change up the spices to whatever you like! Check out Linda's Gluten Free Wednesdays for some other great soups and stews this month.

Lentil Soup
1 sweet onion, finely diced
2-3 carrots, shredded or finedly diced
 2 T. olive oil
1 1/2 c. red lentils, rinsed
6 c. chicken/vegie broth
1 1/2 t. cumin
1/2 t. coriander
1 t. sea salt
2-3 T. lemon juice
parsley or cilantro, chopped for topping
In a large soup pot, saute onion and carrot in the olive oil for 4-5 min.  Add lentils, broth and spices.  Bring to a boil, reduce to low and simmer 20-25 min., stirring occasionally.  Stir in lemon juice.  Remove from heat and serve.  Top with freshly chopped cilantro or parsley.

Monday, February 20, 2012

Orange Rice Pilaf

I am a breakfast girl, and I prefer breakfast foods for breakfast.  Having said that, I love this leftover rice for breakfast, or anytime of day!  A good friend made this for us and it has been a favorite since.  It is perfect to make in the winter when the oranges are so delicious.  It is a perfect side dish and is easily dairy/soy free.
Orange Rice Pilaf

3 T. butter, olive oil, or a mixture of both
¼ c. chopped green onions
½ c. chopped celery
1 c. wild rice/long grain
1 ½ c. orange juice
1 c. water
1 t. salt
¼ c. pine nuts/almonds
1 orange, cut into pieces

In a medium saucepan, on medium heat melt butter.  Add onions and celery and cook for 4-5 minutes.  Add rice and cook in butter for 2-3 minutes.  Pour into rice maker* - add juice, water and salt and press cook.  If you don't have a rice cooker, just add liquid to the pan and bring to a boil.  Reduce heat and cover, simmering for 45+ minutes.  Taste the wild rice prior to adding oranges and make necessary adjustments with more liquid or time.  While the rice is cooking, toast nuts, and peel and cut an orange into bite-size pieces.  Once the rice is tender, gently stir in oranges and nuts.

*The first few times I made wild rice it came out crunchy.  When I now make wild rice, I disregard the rice maker measurements and directions, use the ratio of 1c. rice/ 2 1/2 c. liquid and press cook.   If you make it on the stove, you may need more liquid and time.  It is worth trying again if at first you don't succeed.

Tuesday, February 7, 2012

Gluten Free Chocolate Muffins

These muffins are a staple in my book.  I can truly call them muffins because they are healthy.  They are packed full of whole grains with very minimal starch.  When my chocolate craving hits in the morning, or snack time, or whenever, these are perfect to pull out of the freezer, warm in the microwave and pop in my mouth.  If you aren't a chocoholic like me, you will still like them.  Plus they are dairy and soy free.

Chocolate Muffins
recipe adapted from the Gluten Free Goddess
¾ c. teff flour
½  c. sorghum flour
¼ c.  millet flour
1 ½ T. coconut flour
2 T. potato starch (not potato flour)
1 T. ground chia seeds(if you don’t have it, sub it with 2 T. ground flax or just omit it altogether + decrease milk by 1 T.)
½ c. cocoa powder
1 ½ t. baking powder
½ t. baking soda
½ t. fine sea salt
 1 t.  xanthan gum
 1 c. brown sugar
 ¼ c. oil
 ¾ c. – 1 c. rice milk- start with less
 2 eggs
 ¼ t. light tasting rice vinegar
¾ c. - 1 c. chocolate chips(use Enjoy life chips for soy/dairy free)
Whisk the dry ingredients in a bowl. Add the wet ingredients. Mix until the batter is smooth- it will be slightly sticky.   If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.  Stir in chocolate chips.
    Spoon the batter into twelve lined muffin cups, or mini muffin pans.  Bake at 375 for 20 min.  Freeze extras and save for another day.