Friday, August 30, 2013

Raw Zucchini Noodle Salad

Raw Zucchini Noodle Salad Yes, it's that time of year again where I have more zucchini than I know what to do with. I still have 4 in my fridge and more growing. I don't know why I planted 3 of them this year. I only bought two plants but one of them had two plants in it so I planted it too. I also planted (on accident) some acorn squash. It started growing out of my compost pile and I let it grow and grow and I don't even know how many plants are growing out of it. They are starting to overtake my potatoes which I had planted near the compost pile. I've never tried growing any other kind of squash besides zucchini or cucumber so wasn't sure how well they'd do and was curious if they'd produce anything. Surprisingly, they are doing quite well and there are a few that look nearly ready for picking. So next year maybe I'll expand my garden and try a few different types of squashes.

I got one of those vegetable spiral slicers for my birthday this year. I wanted to try making a zucchini salad and finally got to try it out last week. It works pretty well though it leaves about a half inch chunk with a long stem after you're done swirling. You can see it pictured below so it's not exactly waste free. You can save that and chop it up and sauté it with other vegetables rather than throwing it away.

Zucchini is a very watery vegetable and it's important to get as much of the water out as you can so you don't end up with a really soggy salad. The best way is to salt it and let it sit for a while in a colander and then squeeze it out. The salad doesn't make that great of left overs either because even after drawing out the water with salt there is still quite a bit and overnight you will have a watery mess. It's still edible just not as good.

Recipe: Raw Zucchini Noodle Salad

Yield: 4 servings
Total time: 50 minutes

2 zucchini, peeled
2 tsp salt
3 tbsp olive oil
2 tbsp lemon juice
1-2 tsp dijon mustard
1/2 red onion, thinly sliced
salt & pepper to taste
handful of cherry tomatoes, halved
2 sprigs of basil, thinly sliced

INSTRUCTIONS:
1. Slice peeled zucchini's into noodles with a spiral slicer.
2. Put zucchini noodles in a colander and sprinkle with salt and toss. Let it sit in sink to drain for 30 mins.
3. Press noodles down into colander to remove excess water.
4. Whisk together olive oil, lemon juice and mustard
5. Add noodles and red onion and add salt and pepper to taste
6. Serve immediately and top with basil and cherry tomatoes
Spiral Slicer Spiral Slicer Leftover Garden Zucchini Cherry Tomatoes

Monday, August 26, 2013

Best Gluten Free Blueberry Pancakes

Gluten Free Blueberry Pancakes I've tried a couple of different recipes for gluten free pancakes without much success. I've been on the hunt for a good recipe and by george I finally found one. The original recipe came from tasteofhome.com but I made a few modifications. I've been doing my best to avoid sugar and have done really good for the past couple of years.  This recipe has 3 tsp in it and almost eliminated it but decided to half it and only used 1.5 tsp. The next time I make it I'll try eliminating it and see if they turn out as well.  The recipe also calls for fat free milk but I made the recipe dairy free and used almond milk instead. I did not use the optional chocolate chips and used blueberries instead. The pancakes turned out fluffy and soft and melted in your mouth. When Mark eats pancakes he drenches them in syrup but these were so good he didn't need the extra syrup he usually uses.  My search for a good gluten free pancake recipe is over.  Now to find the perfect muffin recipe...

Recipe: Gluten Free Dairy Free Blueberry Pancakes

Yield: 12 pancakes
Total time: 25 minutes

DRY INGREDIENTS:
1 cup brown rice flour or garbanzo bean flour
1/2 cup potato starch (not potato flour)
1/2 cup almond flour
1.5 tsp sugar
3 tsp baking powder
1/2 tsp salt

WET INGREDIENTS:
2 eggs
1 cup almond milk
2 tbsp butter, melted
1 tsp vanilla extract
handful of blueberries

INSTRUCTIONS:
1. Combine dry ingredients in a large bowl.

2. In a small bowl whisk eggs together with remaining wet ingredients.
3. Add wet ingredients to dry and stir gently until combined. Do not over stir.
4. Pour batter by 1/4 cupfuls onto hot griddle coated with cooking spray (I used coconut oil spray) and turn when bubbles form on top. Cook until the second side is golden brown.
5. Stack pancakes on a cookie sheet and keep in a 160 degree oven until all pancakes are done.
6. Top pancakes with pure maple syrup and enjoy!

Wednesday, August 21, 2013

Ma'ono Fried Chicken & Whiskey

Ma'ono Ma'ono is located in West Seattle and was formerly called Spring Hill which I blogged about previously. Spring Hill was known for their famous Monday night fried chicken dinners which I enjoyed with friends back in 2010. It appears the fried chicken was so popular that they decided to rename the restaurant Ma'ono Fried Chicken in Feb of 2012. Ma'ono, a Hawaiian word, means to make flavor/delicious. If you enjoyed Spring Hill's fried chicken you'll be happy to know that the recipe is still the same however they use soybean oil now instead of peanut oil. While checking out their dinner menu, I discovered they also offer a gluten free version of the fried chicken that I really want to try some time. They use Bob's Red Mill gf flour for the batter and have a separate fryer so there is no cross contamination of gluten. They ask that you call 24 hours in advance if you want the gluten free chicken so they can have it prepped and ready for you.

Mark and I attended a photostroll in West Seattle with the Seattle Flickr group last Saturday afternoon and decided to have brunch at Ma'ono since we haven't been there since the name change and wanted to check it out. In case you can't tell from the new name, they now offer their fried chicken every day of the week.  They have a special brunch menu on Sat/Sun from 10-2. We arrived just before noon and got a great seat in front of the window so there was good light for picture taking.

They offer several items on the brunch menu that aren't available any other time. We spent a long time looking at the menu trying to decide what to order. We finally decided on two brunch only items, the croque madame and the loco moco. Mark also insisted on trying the spam musubi which is also available on the dinner menu. I didn't do any research or review reading before going so I wasn't sure what to expect with these choices but they sounded good from the menu. The spam musubi arrived followed quickly by the croque and loco moco.

We had no idea what a croque was so when it arrived it wasn't what we had pictured. If you don't know, it basically looked like a grilled cheese ham sandwich with over easy eggs on top. Being that I am eating mostly gluten free these days I only had one bite of it but it was good.

The loco moco was more my kind of meal. I like variety and you can't get much more variety than this dish. There was so much stuff in the bowl I wasn't even sure what some of it was. The menu listed Wood grilled chuck, Portuguese sausage, brown gravy, rice and grilled pineapple in the dish but there was more than just that.  There were some garnishes of cilantro, sliced red peppers and something white that was grated maybe coconut though it seemed more soft so I have no idea what it was.  There was also some kind of porridge, maybe grits on the bottom of the bowl. I enjoyed every element of the dish but I thought the grilled pineapple could have been sliced more thinly. It was a little difficult to eat since it was cut in such a large chunk. I would definitely order it again but only after I try the gluten free fried chicken!

Website: http://maono.springhillnorthwest.com
Twitter: https://twitter.com/maonoseattle
Facebook: https://www.facebook.com/pages/Maono-Fried-Chicken-Whisky/221818381242539

Address: 4437 California Ave SW, Seattle, WA 98116
Phone:  (206) 935.1075

Loco Moco Croque Madame Spam Musubi
Ma'ono Fried Chicken & Whisky on Urbanspoon

Thursday, August 15, 2013

Gluten Free Sugar Free Oatmeal Carrot Cookies

I decided to try something a little different with my oatmeal cookies this time by adding some shredded carrot to the recipe.  I also did a few other things to change it up a little like adding applesauce and honey for sweetness instead of sugar and a little chia seeds are always good and healthy.  Oh and this recipe is also dairy free.


Recipe: Gluten Free Sugar Free Oatmeal Carrot Cookies

Gluten Free Sugar Free Oatmeal Carrot Cookies Yield: 16 cookies
Total time: 30 minutes

DRY INGREDIENTS:
1.5 Cups oats
1/4 Cup coconut flour
1/2 tsp green stevia (optional)
1.5 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp Vitamin C - ascorbic acid (optional)
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp chia seeds

WET INGREDIENTS:
1 egg
2 tbsp butter, softened
4 tbsp coconut oil, softened
1 tbsp raw honey
1/3 cup apple sauce
1 tsp vanilla
1 tbsp sun butter (or other nut butter)
1/3 cup apple sauce
1 tbsp almond milk
1 cup carrots, peeled and shredded

INSTRUCTIONS:

1. Preheat oven to 375 (or 350 convection) degrees.

2. Mix dry ingredients together in large bowl.
3. Beat egg in small bowl, stir in remaining wet ingredients.
4. Add wet ingredients to dry ingredients and mix until well combined.
5. Add spoonfuls of dough onto a cookie sheet lined with parchment paper or silpat and flatten
7. Bake in oven for approximately 10 minutes, until lightly browned.
8. Remove from oven and let cool on wire rack.
Author: Paula Thomas

Monday, August 05, 2013

Chermoula Stuffed Eggplant

I don't eat eggplant very often so I thought I'd try this dish for something a little different from the herbivoracious cookbook. This recipe was from the "main courses from the oven" section. The chermoula sauce used in this recipe referenced the last section, "sauces and condiments" for the details on how to make it.

I've never even heard of chermoula sauce before. There was some info about it in the cookbook but I wanted to know more about it so I googled it.  I discovered that it's typically used in Algerian, Moroccan and Tunisian cooking. It can be used as a marinade or sauce for seafood or meats and even used on vegetables like this eggplant dish. I like the music in my videos to go along with the dish I make so I chose a Moroccan song that I found on my favorite music site, jamendo.

The dish was easy to prepare and the instructions on how to cut the eggplant were easy to understand. When I put it in the oven, it seemed to be cooking too fast so I turned the temp down from 450 to 425 about 5 mins into the cooking and it turned out just right after 30 mins in the oven.

I had a lot of leftover sauce after making this dish so I put some in the freezer for future use and used some with pasta the following day.  It has a lot of the same ingredients as a pesto so why not?  It worked pretty well with the pasta I thought. I just added a little more oil and some pasta water to it because it was a little too thick. This sauce can be used for just about anything you can think of.



Chermoula Prep
Chermoula Sauce Chermoula Stuffed Eggplant