Tag Archives: healthy dinner

inverted millet avocado kinda-sushi

plated-millet-avocado-sushi-roll

When one goes gluten-free, I think that the amount of rice consumed by said person exploses.  Like, missile high.  Scratch that, atmosphere galaxy high.  Whether it’s in restaurants (looks like we’ll be having sushi tonight, no wheat!) or at home (rice flour is now king), I can’t really say too much of anything is ever good for you.  Unless you’re fiercely in love, or writing a book, then putting an abnormal time into that thing is probably a good thing, but with rice?  eh.  Not sending rockets in my emotional hemisphere.

plastic-wrapped-millet-avocado-rolls

rolls-cut-simple

In fact, it might be.  Rice is a grain that is gluten-free, and of course just fine in moderation, but that is also acidic in nature (which we consume too much of in general), and contains sugars.  There are many health problems that stem from too much sugar and acidity in the stomach, from ulcers to bacterial overgrowths to straight up diabetes.  What’s more, if you’re cooking with white rice, or refined rice flour, you may be cutting out gluten, but wouldn’t it be cool to give your taste buds (and stomach) a break?

salmon-on-avocado-millet

Yeahhhhh totally would.

So!  Tonight I had a little experiment at my humble abode… I made a kinda-sushi-roll.  But! instead of seaweed on the outside I used avocado, instead of rice I used cooked millet, and instead of raw fish I used smoked salmon.  I think you’ll dig it.  Enjoy:

inverted avocado millet kinda-sushi

1 avocado, cut into thin slices

1/2 cup cooked millet*

2 slices smoked salmon (organic if you can find!), or vegetarian protein of choice

optional 8 thin slices green onion, cooked or raw

preparation time: 8 minutes

serves 1-2

avocado-on-cutting-boardmillet-and-avocado-on-cutting-board

1. Cover a cutting board with plastic film.  Lay out avocado slices in a vertical line with little overlap.

2. Lay out the cooked millet in a thin layer to cover just half of the avocado length-wise.  (see image.)  You can also add your onions if you’d like here.

3. Add smoked salmon, thinly sliced, in the middle.  Take the plastic film in two hands on the side of the millet.  Fold it over the top of the ingredients as you would making a burrito.  When the plastic reaches the other plastic, as in it rolls on top of itself, pull it snug like you would a burrito.  Then, roll the entire roll over the plastic to seal it in.  Make sure it’s tightly wrapped!

4. You can either cut the rolls with the plastic on if your knife is on the not-so-sharp side, or if your knife is running on all gears, cut it directly and transfer to the serving plate with a spatula.

not-cut-avocado-millet-roll

*of course, you can use rice if you’d like.  Just a suggestion, and something that tasted good.  :)

 

 

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NUT-FREE “peanut sauce” and homemade spring rolls

filet mignon spring rolls with pumpkin seed butter sauceSo, lunch today was kind of unfair.  I had leftover filet mignon from a local butcher and had just devised a recipe for a Thai “peanut sauce” without peanuts.  Yes, that means I had filet mignon spring rolls.  Yes, filet mignon spring rolls with a sauce I’ve never been able to taste in my life.

two springrollsfirst step roll

I’ve been rather addicted to these things lately.  (Spring rolls that is.)  Here’s why:

1. They’re easy to make (soak in water and roll!)

2. They’re naturally gluten-free (just rice and tapioca flour)

3. The texture is light and fun

“Fun” is a word to describe taste.  Oh yes, should I ever be judge on Master Chef, it will be a criteria.

pumpkin seedspumpkin seed butter sauce

Since I am a Bubble Child of the sort where I will die in a very literal sense if I consume even a particle of a nut, I have never tasted a Thai peanut sauce.  My friends swear by it.  It has been something on my list of things to try should I have, say, a definite 1 minute left to live.  It’d be great to never check that list off.

With that in mind, it has taken me years, and by years I mean 5, to figure out the right combination of flavor and spice to recreate the traditional peanut sauce.  It means seeds, it means turmeric, it even means lemongrass powder if you can find some!

galettes de riz

I highly recommend adopting spring rolls into your weekly gastronomic regimen.  The shells save so easily and you can fill with whatever your heart fancies.  It’s like a bunch of tiny burritos you get to eat in a row without feeling like a giant walking bean.

sauce plated

nut-free thai peanut sauce
2 tbs. grapeseed oil
1/2 cup pumpkin seeds
2 tsp. honey or agave nectar (vegan)
1 tsp. tamari (gluten-free soy sauce)
1/2 tsp. fresh grated ginger
1/8 tsp. turmeric (freshly grated or powdered)
1/8 tsp. lemongrass (freshly grated or powdered), optional
a few dashes your favorite hot sauce
1/4 cup + 2 tbs. water
4 tsp. lemon juice
1 tsp. apple cider vinegar

Method: Heat oil in saucepan over medium-low heat.  Add seeds.  Sauté, stirring occasionally, until golden browned, about 4-5 minutes.  Remove from heat, let cool two minutes.  Combine with remaining ingredients in blender.  Season with salt and/or hot sauce to taste.  (Tamari already has salt, so taste before adding extra salt!)

roll two

how-to make spring rolls

1. FILLING:*

(a, vegan)– shred and sauté some carrot and radish, blanch, then sauté with ginger, garlic, mint, basil and hot sauce; (b, carnivore)– cook your favorite protein to taste, chop up into fine pieces, then toss with sesame seed oil, mint, basil, ginger and hot sauce

grating carrots2. LET ‘ER ROLL: 

(a) soak one sheet rice paper in water for about 30 seconds, until pliable, then let rest on a clean plate or cutting board for about a minute to dry a bit and get sticky.

(b) place 1-2 tablespoons of filling about 2 inches from top of paper

(c) fold top 2 inches over filling to cover

(d) fold in outer edges to pack filling in tightly

(e) roll over 2-3 times, until any potential holes are covered and filling is secure — trim away extra rice paper

(f) repeat with as many rice papers as you want to turn into spring rolls

Serve with tamari, hot sauce of choice (Sriracha!!!), and/or homemade NUT-FREE thai “peanut” sauce.

final roll*to give an idea of how much filling you’ll need, to make about 6 spring rolls use one large radish and one carrot for vegetarian option, one chicken breast or half a steak for carnivore option.

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5-minute pizza bread and herb salad dinner

pizza bread and herb saladThere are days when you (I) want to spend hours upon hours in the kitchen, tasting every bit of seasoning, perfectly brunois-ing that shallot until it disappears into thin flavor air, geeking out on how amazing it would be if I could infuse smoked rose into something.

And then there are days like today, when after driving 4 and a half hours in rush hour traffic to return home from a weekend in Burgundy (not bad, not bad), I want to do nothing more than have a few slices, a glass of wine, and a Kubrick film I’ve not seen yet.

Bourgogne drive homeThis is France’s version of a rest stop.

There’s really something I miss about living in New York, or Portland, or even LA (gasp!) for this reason: gluten-free “fast” food is so available and us Americans have gotten really creative in making it taste good.  Tonight, I had no PIE by the Pound or Mississippi St. Pizza to call upon.  I have a local organic store down the street that sells gluten-free bread, and some organic Italian tomato paste in my fridge.  And garlic.  But saying I have garlic in my kitchen is like saying I have a kitchen.

I skipped down the street, more like trotted as my ankle is killing me, to the organic store and found some gluten-free buckwheat loaf, and meanwhile found the aroma of the fresh mint in the produce section to be an irrevocable calling for purchase.  Pizza and mint are not my usual idea of a dinner combination, but I’m gonna follow the old nose tonight.

gluten free pizza bread

mint, parsley, and tomato paste

Bless you naval cavities, you did good.  Within 5 minutes of arriving home, I diced up some garlic, put the extra vegetables I had in my fridge through both sorts of Japanese mandolins I have at home, and popped a combination of Italian flavors topping the gluten-free bread in the oven on broil.  What developed was nothing short of a delicious and surprising combination of flavors!

There are nights you want to spend hours dancing with your ingredients.  There are nights like tonight where I think I could now dance for hours after only spending minutes with them.

gooey pizza bread gluten freePIZZA BREAD (serves 1 as dinner, 2 as appetizer)

ingredients: 3 slices your favorite gluten-free bread; 2 cloves garlic, minced; 2 tbs. tomato paste (organic if possible); 1/2 tbs. fresh parsley, chopped (dried works, too); a large pinch dried oregano; 1 tbs. olive oil; a large pinch sea salt or pecorino or parmesan cheese (low in lactose) or vegan parmesan shreds (both optional but good additions if possible)

method: Pre-heat oven to broil preset.  Top with garlic, olive oil, parsley, and oregano.  Top with tomato paste.  Spread with spatula or finger until evenly distributed.  Top with cheese or vegan cheese or sea salt.  Broil for about 5 minutes, until top has browned and caramelized a bit.

HERB SALAD (serves 2 as a side)

ingredients: 6 red radishes, cut into thin spheres; 3 tbs. fresh parsley leaves; 2 tbs. fresh mint leaves; 1 carrot or 1/4 jicama cut into thin julienne (optional); 2 cups baby lettuce leaves of choice; 1 tbs. balsamic vinegar; 2 tbs. high quality olive oil; a pinch sea salt; a dash paprika

method: mix all ingredients in salad bowl and serve.

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