Monday, March 5, 2012

food

(Turkey bacon, zucchini and parmesan risotto)

Random post... I eat risotto more than a person should. But it is rich and creamy and naturally gluten free so what's a celiac to do? Here is a recipe for risotto in case you are interested in trying it out. If you don't like mushrooms, you can make this with literally anything. I have used pancetta, zucchini (I grate it with a cheese grater so its fine shreds), butternut squash, or turkey bacon (as shown above), which as BACON is no substitute but as a meat for this or pasta is great.


Mushroom risotto
1 1/2 cups arborio rice
6 cups vegetable or chicken broth
1 tbsp Olive oil
Mushrooms (I like to use a variety of white and wild)
1 medium sweet onion
1 tsp basil
1/2 cup parmesean cheese
Salt and pepper to taste

I use 2 pans... A skillet for the veggies or extras and a cast iron pot for the risotto - I combine the two at the end. You will have time to chop the veggies while you are waiting for the rice to absorb the chicken broth so get the rice started first. Dribble a little olive oil into the risotto pan and toast the rice for just a couple of minutes over medium heat. Add 2 cups broth and stir occasionally until it's absorbed. Add another 2 cups. Stir occasionally until it's absorbed. Add the last 2 cups and parm cheese and really stir the crap out of it. The stirring releases the starch which is what makes for a creamy texture. All and all the absorbing and stirring takes 30-40 min. And to prepare the extras, I just chop the onion, slice the mushrooms, add the basil (or whatever other combination you've chosen) and cook them in a little olive oil. I try to have them just simmering on low when I am finishing the last part of the risotto.

And in case you need some dessert... here's my fav cake. No eggs, no milk, no gluten. Wish I had a picture but i'm a lazy blogger.

Chocolate cake
1 1/2 cups gluten free oat flour (or all purpose gluten free flour mix)
3/4 cup brown sugar
1/2 cup white sugar
1/2 cup cocoa
3/4 cup chocolate coconut milk (or soy or almond milk...)
1/4 cup vegetable oil
1 tsp baking powder
1/2 tsp salt

Oil and sugar a 9x9 pan or circular cake pan (as in coat it in oil and then sugar... this is so it doesn't stick). Whisk dry ingredients and add wet ingredients. Batter should look like browny batter and should be pourable. If too thick add more coconut milk (depends on elevation). Bake for 30 minutes at 350. Do not overbake! Sprinkle powdered sugar on top. I have also used dark chocolate (dairy free) chips in this which is crazy intense but so so good with some vanilla bean ice cream!

2 comments:

  1. Thanks for the recipe. Shane and I are eating pretty much gluten free. Thankfully we don't issues with gluten but it sure is a healthy way to eat. Any other recipes you would like to post we would love to try!!!

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  2. Thanks Katie. I'm not sure whether to hope this gluten free challenge works out and helps me or doesn't work out so I don't have to change my diet again. Hmph. Thanks again!

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