Archive for October, 2010

Kale Kugel

October 29, 2010

This is based on the Spinach Kugel recipe in The Enchanted Broccoli Forest, which is one of my favorite fall recipes. However, I needed to modify it to work without wheat or cow’s milk, and kale was in season at the farmer’s market, so here’s what I did. I think it would be just as good with spinach. I usually serve it with Tsimmes (recipe from the same source). It would also make a good brunch or potluck dish.

1 large bunch kale (or 2 lbs. fresh spinach)
4 oz. soft goat cheese
1 lb. goat’s milk ricotta (I make it without the butter)
4 eggs, beaten
1 cup gluten-free bread crumbs, divided
1/2 tsp nutmeg (or more, if desired)
1/2 tsp sea salt
freshly ground pepper, to taste

Cut stems off kale and cut down the leaves. Cook over low heat (adding a tiny amount of water if needed) until slightly wilted (kale doesn’t wilt as much as spinach). Remove from heat and stir in the soft goat cheese until it melts. Stir in spices, 3/4 cup of the bread crumbs, the ricotta, and the eggs. Put into a greased 9×13 glass baking dish. Top with the remaining bread crumbs. Sprinkle with paprika and cover with foil.

Bake at 375 for 35 minutes. Remove foil, and bake for 10 minutes more.

Meal Plan – Week of 10/25/2010

October 28, 2010

I am a little late posting this.

Monday – Pad Thai
Tuesday – Beef & Lentil Soup

Wednesday – Sweet & Sour Pork

Thursday – Kale Kugel and Tsimmes

Friday – Black Beans & Yellow Beans

Meal Plan – Week of 10/11/2010

October 13, 2010

Last week, I had bought a chicken at the supermarket for the vindaloo that turned out to be no good, but I had a very large chicken in the freezer, so I made a roast chicken and used leftovers to make vindaloo instead, which was a lot more frugal and came out excellent. So the chili has been moved to this week.

I am a little late posting this since our schedule has been up in the air this week; the Friday meal may change depending on plans.

Monday – Stuffed Acorn Squash (recipe from Cooking Traditional Foods menu mailer

Tuesday – Italian Sausage Pasta With Vegetables

Wednesday – Cream of Mushroom Soup (a la Julia Child), gluten-free garlic breadsticks

Thursday – White Chili

Friday – Savory noodle kugel and sweet potato casserole

Book Review – The Gluten Free Gourmet Bakes Bread

October 6, 2010

The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes was a book that sounded promising, so I took it out of the library. There are definitely some good recipes in here, but the big disappointment was a lot of the recipes use odd ingredients and don’t seem to offer an alternative: most recipes use egg replacer (which contains potato starch if you are avoiding potatoes), many recipes use powdered milk, and some recipes call for nut meal (which is bad if one is allergic to nuts). There was no reasoning for why these ingredients were used, leaving it as a sort of magic instead of science. I tried a few recipes that call for egg replacer by substituting an egg and then using less water, and it seemed to work, but required a little bit of math to do.

I did make the cinnamon raisin English muffins, and they were a hit. The non gluten-free members of the household enjoyed them, and toasted with a little goat cheese I felt almost like I was eating a cinnamon raisin bagel. There is a foccacia recipe I would like to try, a few bagel recipes, a pita recipe, and some crumpet recipes, as well as a recipe for graham crackers.

The big hits from this were the hot cross buns, French bread (it came out a little flat when I did the subs, but it was very tasty and was great with French onion soup), and pizza crust. The pizza crust (modified recipe) has to be the best gluten free pizza crust I have tried, in that it is the closest to “real” pizza crust. The various other substitute crusts that I have tried are good, but they don’t taste like regular crust.

One thing that she does (which is annoying to just try one recipe but handy if you do a lot of baking) is offer a set of different types of mixes that you prepare, and then different breads are made from different types of mixes. This means some of the annoying measuring ingredients can be done ahead of time. None of the regular loaf breads seemed to appeal to me enough to try, but I probably will try them one of these days.

At the end of the day, if you are an experienced baker and don’t mind experimenting with substitution (or don’t have any issues besides gluten), I recommend this book, if only for the pizza recipe.

Meal Planning Monday – Week of 10/04/10

October 4, 2010

I keep meaning to post and things have been so hectic. I have a bunch of recipes that need to be typed up. I am trying to get back into the swing of posting, so I will start fresh with the meal plan for this week. The weather is cold this week, so it’s nice to have a lot of warm meals planned.

Monday – Deep Dish Pizza

Tuesday – Thai “Peanut Butter” Pasta (with Sunbutter instead of peanut butter)

Wednesday – Chicken Vindaloo

Thursday – Pumpkin Soup

Friday – White Turkey Chili

Saturday – Asian Grilled Steak and Pasta Salad

Sunday – Roast meat from freezer (TBD – maybe turkey if we have time, otherwise chicken or beef)