Pineapple + Ham Pizza - Gluten Free Without Fuss
What did you do this weekend? We were blessed with some great weather perfect for rambling in the city and outdoors. It was too good to spend much time in the kitchen, so it was a weekend for quickly made good meals, including this gluten free pizza creation!
There is something about pizza that is very more-ish. It is by far one of the easiest ways to put a smile on someone's face regardless of age. I brings out the child in people and the feeling of contentment that spreads like a glow within. It is a true equalizer amongst all; a channel to everyone's heart without a fail and largely, because it is so so so affordable.
Imagine then those who, like me, cannot eat wheat. It feels like your favorite toy has been taken away from you and you'll never see it again. Aye! Not foie gras, not oysters, to a gluten free/wheat free person, the pizza can become in the moment, the epitome of gastronomy, simply because of its forbidden-ness. Yet, what if It needn't be so?
With a little sorcery of gluten free flours, psyllium, yeast and determination, this crust comes out akin to a Neopolitan style pizza; very thin and crisp, yet chewy and satisfying wholesome. It is easily to cut in slices and easier still to hold and enjoy just like a pizza slice. I made a pizza that was divine retribution in of itself!
The Little-Big Matter of Food Waste
I want to talk about Food Waste. You see it falls within a subject that is very close to me - global sustainability. This is a post that I have been debating for a while on phraseology. Because, I really don't want to get preachy or gratingly hipster-y on you. Yet, it is an important topic and should be given due gravity. Especially because, it is also one those incredibly, slip-through-the-cracks variety of unsustainability that each of us, however, good we are, always have room to be better about.
I am going to give it a go by telling you my experience and how I am still shocked at how much I still waste. And, I would love to hear from you, about your perspective and we can trade notes! What say?
And, I have recipe for a repurposing leftover takeaway brown rice - vegan and gluten free Enchiladas, beet infused stuffed collard greens in tomato sauce, that are not just good for you, it makes you feel good too, from the heart right to the belly!
Chilli and Irish Cheddar Scones
These scones are made with part Einkorn and part gluten free blend of flours. The recipe I used is in the British fashion where room temperature fat is used and in this case, I used lard instead of butter for flavor as well as texture. Unexpected as it sounds, lard gives pastry a better lift as its melting point is much lower than butter and it 'steams' a lot faster. For flavor, I went with simple pantry items like cheese and chili. I always keep a decent Irish cheddar on hand. As humble as the cheese comes across it is a great one for use either in cooking (oh! Béchamel sauce) as much as a cheese plate....
The colors have come alive
It is time for the colors to shine through! As Easter harkens, the time for vibrance and new life! Let us celebrate our freedom from the shackling Winter coats with lighter fare and richer eggs from happier hens! ;-) All recipes in this post are proportioned for two but are aligned for larger parties just as well. Simply, extrapolate the ingredients by appetite.
Roast vegetable hash and a fried egg sound very simple and it really is a humble dish that masks its delicious guile rather well. As Spring breaks around us, it still makes for a delightful brunch dish and can be made for both cozy mornings or a full blown party. This hash is spiced with Israeli couscous and Lebanese aleppo pepper. Please don't mind my amateur attempts at world peace! :D
Sautéed creamy chanterelles on a rye toast with cottage cheese spread and topped with a fried egg. A fine lunch indeed!
Banana Einkorn Cake with Nutella Swirls
Einkorn is an heritage wheat strain that has been recently growing in popularity. The idea is that this is the unadulterated version of wheat, from when the wheat DNA was not being tampered with to create higher yield, larger kernel, pest-resistant crops. What I found with Einkorn is that I am still left with the same level of susceptibility but the amount of this wheat I can partake before flaring up on allergens is much higher. So, I am ok to have a large slice of cake made with this flour that I typically would not be able to indulge in (without fallout) with a regular white flour goodie. One would then think that this is such a manna and with a simple substitution, all would go back to the hegemonies days of indulgence. But, fortunately, that is not quite possible.
At the heart of it, it a very source of carbohydrates and one with mitigated side effects (for me). Balancing that is the price of this non-commodity. As it is not optimized for yield or resistance, it is a very natural grain that is well susceptible to the natural forces. It is not abundantly available and is priced as such. So, I have to be parsimonious in my use of it and as much conscious of how I incorporate it. Banana bread/cake is, I think, well worth this investment. As it is, it is memorable as one of the first from-scratch bakes from my kitchen. Over that, its functionality as both breakfast as well as dessert, makes it an ideal target for use. Also, a little flour goes a long way here as the bulk of the volume comes from the bananas.....