Simple Quinoa Crackers

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Yields: 4 servings

These crunchy crackers are really easy to make, and they pair perfectly with cheese, hummus, and other dips. To preserve their texture, store any leftovers in an airtight container for up to 4 days.

1 cup (120g) quinoa flour (measured correctly), plus more for rolling 1⁄2 tsp salt
1 tsp coconut oil, melted
6 tbsp (90mL) warm water

  1. Preheat the oven to 350°F, and set out a large baking sheet. Spread a silicone baking mat onto a level surface, and lightly sprinkle with quinoa flour.
  2. In a medium bowl, whisk together the quinoa flour and 1⁄4 teaspoon of salt. Make a well in the center. Add in the melted coconut oil and warm water. Stir until combined.
  3. Turn out the dough onto the prepare silicone mat. Lightly flour a rolling pin with quinoa flour, and roll out the dough to 1/16” thick. Cut the dough into 1” squares with a pizza cutter, and prick the center of each square with a fork. Sprinkle the remaining 1⁄4 teaspoon of salt on top, and gently press it into the dough.
  4. Transfer the silicone mat to the baking sheet. Bake at 350°F for 25­30 minutes, or until crunchy. Cool completely to room temperature on the baking mat before transferring to an airtight container.

Notes: In general, the crackers around the outside turn crunchy before the ones on the inside. If you prefer all of the crackers to be crispy, carefully remove the outer crackers after 25 minutes; then continue baking the remaining crackers for an additional 8­10 minutes.

In a pinch, parchment paper may be used in place of the silicone baking mat. However, it’ll probably rip when slicing the crackers with the pizza cutter, so you’ll need to line the baking sheet with a second piece of parchment paper.

This recipe can be doubled.

Annunci

GLUTEN-FREE GINGERBREAD COOKIES

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INSTRUCTIONS

  1. Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.
  2. In the the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy.
  3. Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don’t mix on high speed at this point; you want to avoid adding air to the dough.
  4. Add the dry ingredients, and blend on low speed until incorporated.
  5. Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight (see “tips,” below).
  6. Preheat your oven to 350°F.
  7. Remove the the dough from the refrigerator and roll disks out about 1/4″ thick.
  8. Cut the dough with your choice of cutters,and place on a parchment-lined baking sheet.
  9. Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done.
  10. Allow to cool completely before decorating with royal icing and candies or dried fruit.
  11. Yield: 24 to 30 cookies.
  • TIP! Gluten-free cookie dough always benefits from an overnight rest in the refrigerator, so if you’re able to make the dough a day ahead, we recommend you do so.

Creamy Roasted Cauliflower Soup

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This cauliflower soup recipe is the BEST! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

INGREDIENTS

1 large head cauliflower (about 2 pounds), cut into bite- size florets

3 tablespoons extra-virgin olive oil, divided Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced

4 cups (32 ounces) vegetable broth

2 tablespoons unsalted butter

1 tablespoon fresh lemon juice, or more if needed

Scant 1/4 teaspoon ground nutmeg

For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
  1. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  2. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
  3. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
  4. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
  5. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
  6. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

 

Recipe adapted from my cookbook, Love Real Food.

MAKE IT DAIRY FREE/VEGAN: Use cashews instead of butter. Soak 1/4 cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.

MINESTRA DI FAGIOLI BORLOTTI

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minestra di fagioli borlotti

L’unione di legumi e pasta dà vita a una minestra, tipica del Veneto, che rappresenta un piatto unico. Sicuramente più adatta ai mesi freddi, a me verrebbe voglia di gustarla in qualsiasi periodo dell’anno.

Ingredienti per 4 persone

  • 250 g fagioli borlotti
  • 80 g di lardo
  • 1 cipolla
  • 2 spicchi aglio
  • 1 mazzetto di spezie (rosmarino, salvia, prezzemolo)
  • 1 costa di sedano
  • 2-3 cucchiai pomodoro concentrato
  • 300 g di pasta per minestra
  • q.b. di sale
  • q.b. di pepe

Procedimento

  1. Dopo aver messo a bagno i legumi per una notte, metteteli a cuocere in abbondante acqua. Preparate un trito con il lardo, tutti gli odori e le spezie, lasciando qualche foglia intera per la decorazione del piatto.
  2. Aggiungete i fagioli, versate anche un filo d’olio e avviate la cottura. Mettete il concentrato di pomodoro e proseguite fino a completa cottura. A questo punto allungate con acqua, insaporite con un po’ d’olio e portate nuovamente a bollore, poi versate la pasta.
  3. Fate cuocere versando, se occorre, ancora un bicchiere di acqua e aggiustando di sale. Impiattate quindi la minestra di borlotti nei piatti, decorando con qualche rametto di spezie e servite calda.

ZUPPA DI CECI E CASTAGNE

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zuppa di ceci e castagne

In perfetto clima autunnale, questa zuppa di ceci e castagne arriva dalla tradizione veneta.

Ingredienti per 2 persone:

  • 150 g di ceci
  • 200 g di castagne
  • 100 g di passata di pomodoro
  • 1 spicchio d’aglio
  • prezzemolo
  • 4 fette di pane casereccio (facoltativo)
  • 2 cucchiai di olio extravergine
  • q.b. di sale
  • q.b. di pepe

Procedimento

  1. Tenete i ceci a bagno per almeno 24 ore, poi metteteli in una pentola e lessate a fuoco basso per almeno due ore e mezza, per poi scolarli. In alternativa potete comprare i ceci già bagnati nel vostro alimentari di fiducia, o usare quelli pronti in scatola: il sapore sarà forse meno deciso, ma potrete guadagnare molto tempo! Nel frattempo arrostite le castagne e tagliatele a pezzetti piccoli avendo cura di lasciarne intere una decina per la decorazione.
  2. Preparate un soffritto di aglio e prezzemolo con un filo d’olio in un tegame, preferibilmente di coccio. Dopo pochi minuti mettete i ceci e fate cuocere per una decina di minuti. Versate la passata di pomodoro, salate e cuocete per un’ora. Se occorre, allungate con acqua. Verificata la cottura, aggiustate  di sale e aggiungete il pepe.
  3. Versate la zuppa in tegami di coccio, sistemando sotto il pane abbrustolito e aspettando qualche minuto prima di servire per dar modo al pane di assorbire bene la zuppa e prendere la consistenza simile a una spugna.

CREMA DI CASTAGNE E BROCCOLO

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crema broccoli e castagne

Crema di verdure tipicamente autunnale, in grado di rendere il pasto avvolgente e di regalare calore anche alla giornata più fredda. Molto nutriente e gustosa, 100% vegetale e semplicissima da preparare e davvero sostanziosa.

Ingredienti

  • 3 porri
  • una manciata di castagne fresche (o secche preventivamente ammollate in latte vegetale, così da renderle morbide)
  • un piccolo broccolo cotto a vapore
  • q.b. di olio extravergine d’oliva
  • q.b. di sale integrale marino
  • 4-5 di foglie di salvia fresca
  • q.b. di pepe verde macinato fresco
  • 1/2 bicchiere di latte di cocco
  • q.b. di semi di zucca tostati

Procedimento

  1. Affettate i porri a rondelle e poneteli in una capiente pentola con 2 cucchiai di olio. Procedete a soffriggere il tutto sfumando con mezzo bicchiere di acqua.
  2. Aggiungete quindi il broccolo cotto a vapore e frullato con 1/2 bicchiere di latte di cocco e le castagne.
  3. Salate, pepate e cuocete per circa 15-20 minuti e sino a che la consistenza risulterà piuttosto cremosa.
  4. Aggiungete infine un trito di foglie di salvia fresche, i semi di zucca tostati e un filo di olio extravergine a crudo. Servite la crema di verdure caldissima accompagnandola con della crema di panna vegetale.