cleverchickadee


Football Season Recipes V1: Jalapeño Poppers by quornflour

#vegan #recipe @PunkRawkLabs @Leinenkugels @reedsgingerbrew
#football #foodie #glutenfree #GF #poppers

It is football season, which means tailgate parties, beer and finger foods.

I have recently been really into Punk Rawk Foods aged cashew and macadamia nut cheeses, so this weekend I decided I would make some jalapeño poppers.

They are pretty simple and you could even make a lot in advance to freeze and bake them to reheat later.

Unless you have a deep fryer, you will need a pot to fry them in, (I use my smaller -5 qt – cast iron Dutch oven), a pair of tongs and a wire skimmer or strainer.

You will also need:

  • 6-8 small jalapeños
  • 1 tin Punk Rawk Labs cheese (the nacho cheese is pretty amazing with this)
  • ½ cup chickpea flower
  • ½ teaspoon salt
  • ¼ teaspoon powdered cayenne pepper
  • 1 teaspoon cornstarch
  • 1/3 cup Reed’s Ginger brew (for gluten free) or Leinie’s (I prefer Summer Shandy or Honey Weiss)
  • Canola oil (for deep frying)

First up, slice the jalapeños in half the long way and scoop out the seeds, fill the halves with the cheese.

In a bowl mix the rest of the ingredients (except the oil), the batter should be similar to cake or pancake batter thickness, add more flour if you need it thicker, or more liquid to make it thinner.

Coat the stuffed jalapeños completely in the batter and then fry until golden. Serve them up with your favorite other snacks.

Your guests may not even realize the cheese is non-dairy, so unless they care, there is no sense to tell them.

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Vegan Curry: a Slow Cooker Recipe by quornflour

So we had this lunch at work. I was going to make some curried mussels, but then I got to worrying.

I kept thinking how the crockpots were not going to get hot enough to get the mussels hot enough to cook, and what if someone got a bad one…

Well by that point it was too late to change up the protein, so I decided to just leave out the mussels all together.

Trouble is, when you take the mussels out, then you end up with a lot of space so you need a new filler.

I personally HATE eggplant. It is not just the texture or the flavor it is both. Lucky for me, lots of people really like it.

So here is what you are going to need for a 5 quart slow cooker:

  • 6 cans of coconut milk
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 large zucchini (so you have 2 cups when you cut it up)
  • 5 thai eggplants
  • 2 cups fresh green beans
  • 2 tablespoons Thai red curry paste*
  • 8-10 basil leaves gut to grass
  • 6 green onions cut into grass
  • 5 chilies
  • ½ cup of sugar
  • Salt to taste

*When you pick your red curry paste (the Thai Kitchen is most commonly available) you will need to see what the recommendation is for per can of coconut milk. The 2 tablespoons listed above will make this a mild curry, if you like yours with more kick add more.

Now to make this is pretty simple.

  1. Wash and chop your beans into 1 inch pieces
  2. Julienne your peppers and zucchini
  3. Quarter your eggplants (remove the green parts) and then cut those pieces in half so you have about ¾” chunks
  4. Slice the chilies down into small pieces
  5. In your crock pot mix ½ a can of coconut milk with your curry paste to get everything mixed in with no lumps then add the rest of the can and mix it in
  6. Add your sugar and mix it in
  7. Add your eggplant
  8. Add the rest of your coconut milk
  9. Stir and let cook for about an hour on high
  10. Add the rest of the peppers, beans, chilies, basil and zucchini
  11. Let sit until everything is hot
  12. Add green onion
  13. Salt to taste

Serve over rice, it is mild and sweet, even with the chilies in it, if you cannot handle heat then reduce the number of chilies or leave out all together.



Pack a Lunch by quornflour

I prefer to bring my lunch if I can. I like the cost savings and more so I like knowing what is in my lunch.

Sometimes I do not have a ton of time to make something, so I have a few staples that I can keep in the freezer or fridge as necessary and are pretty simple to make.

Recently I discovered Lighthouse freeze dried herbs, which are far better in taste than your typical dried herbs. Especially when it comes to things like garlic and onion, which never really seem to taste like the real thing when you get the regular dried version. I like them because I can just use a little in a pinch and do not have to make a big mess cutting them for just a little bit. I have always found them in the produce section of the grocery store.

No I was not paid to say that, it is true.

This recipe is super simple and can easily be made in one pot, here is what you will need:

  • 1 tablespoon of olive oil
  • ¾ C Basmati or Jasmine Rice
  • 1 ¾ C water
  • ½ teaspoon red pepper flakes
  • 2 tablespoon cumin
  • 1 teaspoon freeze dried garlic (or 2-3 cloves)
  • 2 teaspoon freeze dried onion (or 1 tablespoon – finely chopped red onion)
  • 1 teaspoon freeze dried basil (or 6 leaves)
  • 1 tablespoon freeze dried Jalapenos (or ½ a pepper – finely chopped, the dried peppers have a pretty low heat but a great flavor, use the chili flakes and hot sauce to pump up the heat)
  • 2 tablespoons of your favorite hot sauce
  • 1 can of black beans (sub red or white also delicious)
  • 1 can fire roasted tomatoes
  • Salt to taste

Heat up a sauce pan, add the oil bring to temp. Then add the rice and spices and mix until the rice becomes translucent.

Add the water and hot sauce and put on low/simmer and leave it alone to cook. When the rice is almost done and there is still a little water not absorbed, add the can of beans, the tomatoes and any additional salt wanted for taste. Leave on heat until the tomatoes and beans are warm and serve.

This keeps great in the fridge, freezes well and is delicious on its own as a complete meal or as a side dish. You can also top it with cheese or sour cream, or both if you want to add dairy.

Since I hate microwaves, I just let mine get to room temp and eat.



Quinoa a Delicious 15 Point Scrabble Word by quornflour

Loads of folks these days are trying to find ways to cut out gluten from their diets, seems like it should be easy, I don’t love pizza or sandwiches, but a nice piece of bread with a bowl of soup just does it right. It is not that easy though, seems like it is in everything.

If anyone has some awesome gluten free recipes they would like to share I would sure appreciate it.

Anyway, tabbouleh (alt. tabouli) is one of those nice fresh tasting salads that given its primary ingredient, bulgur wheat is so not gluten free, but that does not mean you should have to avoid this delicious dish.

Here is what you will need:

  • the juice of 1 small lemon
  • 3 Roma tomatoes (finely chopped)
  • 1 cucumber (finely chopped)
  • 1 cup fresh parsley or mint (chopped)
  • ¼ red onion (finely chopped)
  • ¼ teaspoon salt (optional)
  • 1 cup red quinoa
  • 2 cups of water

 

In a medium saucepan add 1 cup quinoa and 2 cups of water. Bring to a boil then let simmer until all of the water is absorbed. When cooked put in a bowl in the fridge or freezer for a bit to cool.

When the quinoa is cooled add the rest of the ingredients and stir and serve.




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