Gluten-Free – Page 16 – The Food Wife

Crispy Chilli Oil Chicken Noodle Soup

24th October 202224th October 2022
by thefoodwife

Serves 4

Warming, refreshing and cleansing! This light soup is an excellent winter lunch.

This hardly feels like a recipe, but here goes!

Ingredients:

1L chicken stock (homemade if possible) (gluten-free if required)

200g chicken, cooked and shredded

1 large carrot, peeled and finely diced

2 spring onions, finely shredded

50g fine noodles, uncooked, broken into pieces (gluten-free if required)

Crispy chilli oil (gluten-free if required)

Step 1: Bring the chicken stock to a simmer. Switch off. Immediately add the chicken, noodles, carrot and spring onion. Leave for 5 minutes until the noodles have softened, the chicken is heated through and the soup is no longer burning hot.

Step 2: Divide between four bowls and add a spoonful of crispy chilli oil to each bowl. Eat immediately.

Spiced Roasted Vegetable Salad with Feta and a Pomegranate…

21st October 202221st October 2022
by thefoodwife

Serves 2 (or 4 as a starter)

In winter I love warm salads. This one uses roasted vegetables which have been coated in warming ras al hanout (a spice blend you should be able to find in most supermarkets) and then dressed with a tart pomegranate molasses (again this seems to be fairly easy to get hold of nowadays) dressing and the salty feta brings everything together. You could also adorn it with pomegranate seeds if you like.

Ingredients:

2 sweet potatoes, peeled and cut into a 1cm dice

2 carrots, peeled and cut into a 1cm dice

2 red peppers, reseeded and cut into a large dice

1 large beetroot, peeled and cut into a 1cm dice

1 bunch of kale/cavalo nero, shredded

100g feta

Olive oil

1 heaped tsp ras al hanout

For the dressing:

Combine:

1 tbsp red wine vinegar

2 tbsp pomegranate molasses

3 tbsp extra virgin olive oil

Step 1: Preheat oven to 170c fan and lay out 2 baking trays.

Step 2: Toss a tablespoon of olive oil, with the ras al hanout, the sweet potato, carrot and red pepper in a large bowl. Spread on a large baking tray. Next toss the beetroot in the bowl in the remaining spiced oil that is coating the bowl. Spread on a separate baking tray. Place both trays in the oven for half an hour.

Step 3: Massage the kale/cavalo nero with a tablespoon of olive oil and set to one side. After half an hour spread the massaged kale over the tray of sweet potato and return to the oven for a further 10 minutes.

Step 4: Remove both trays from the oven once they have been in for 40 minutes. Arrange the kale on the base of each plate, followed by the sweet potato, carrot and pepper and then the beetroot. Drizzle over the dressing and finish by crumbling over the feta.

Serve immediately.

Roasted Carrot, Beetroot and Kale Salad with Lentils

3rd October 20229th October 2022
by thefoodwife

Serves 2-4+

This is perfect for this time of year. Itâ€™s warming, nutritious and delicious!

As a main meal this will feed two but for a lunch or as part of a bigger spread then it will feed four+.

You could also use other vegetables such as sweet potatoes, butternut squash or peppers to roast but the earthiness of the beetroot goes really well with the lentils.

Ingredients:

4 carrots, peeled and cut length ways into quarters and then each quarter into three.

4 beetroot, ready cooked, cut into wedges of 6-8 depending on size

2 red onions, peeled and cut into 8 wedges

A bunch of Cavolo Nero or curly kale, washed and shredded into strips

Olive oil

Salt and pepper

250g ready cooked lentils (I used beluga lentils. Puy or green lentils would work well. Avoid red lentils for this. You want something with bite. 100g of dry lentils when cooked will give you roughly the right amount).

2 handfuls of walnuts, toasted (optional)

For the dressing:

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp honey or maple syrup

Salt and pepper

Step 1: Preheat the oven to 200c (fan). Arrange the carrot, beetroot and onion on a baking tray (large enough to create a single layer) and drizzle with olive oil and salt and pepper. Toss with your hands and spread the vegetables flat. Roast for 30 minutes, giving them a jiggle half way through.

Step 2: Meanwhile toss the kale with a drizzle of oil, a pinch each of salt and pepper in a bowl. Set to one side. Toast the walnuts. Set to one side. Combine the dressing ingredients in a jar.

Step 3: After half an hour of roasting, remove the tray from the oven and spread the kale out on top. Return to the oven for 10-15 minutes.

Step 4: Meanwhile heat the lentils and get a large serving bowl ready,

Step 5: Toss the roasted vegetables and lentils with the dressing. Scatter over the walnuts and serve.

Instant Pot Butterbean Stew

18th September 202218th September 2022
by thefoodwife

Serves 2-4 as a main or 6-8 as part of a tapas

This is definitely going to be a frequent meal in our house this autumn and winter. Itâ€™s cheap, easy and delicious. Hat-trick!

I make this in my Instant Pot in only a few minutes. If you donâ€™t have an instant pot then Iâ€™m sure you could make this on the hob. Follow this instructions using a lidded sauce pan but it will take a lot longer to achieve that rich sauce and soft beans. Let me know how it turns out!

Ingredients:

1 tbsp olive oil

1 onion, halved and sliced

2 cloves garlic, peeled and then just crush them slightly with a back of a knife so they are still whole but a little broken

2 roasted peppers (from a jar) roughly cut into strips

2 tins of butter beans, including their liquid

1 tsp smoked paprika

1 tbsp chopped parsley (to serve)

Step 2: Add the paprika and the tomato purÃ©e and stir for a further minute before adding the butterbeans (including their water).

Step 3: Put the lid on and ensure it is switched to sealing mode. Place manually on high pressure for 10 minutes and then use a tea towel and a long handled implement to use the quick release valve.

Step 4: Remove the lid, season to taste and switch back onto sautÃ© mode for five minutes to allow the rich sauce to reduce.

Step 5: Add the chopped parsley as a garnish before serving.

We like this with crusty (garlic) bread to dip in to the rich sauce. It would also work well with rice. Alternatively include it as part of a tapas.

Tomato Salad

30th August 202230th August 2022
by thefoodwife

Serves 4-8

A summer holiday in France and this was the dish we kept on having. Such a great accompaniment for a BBQ or as a side salad. The onion is optional but donâ€™t leave out the garlic. We tended to use some beautiful huge beef heart tomatoes that were available locally but if you canâ€™t get your hands in these then vine tomatoes will work well. Just remember that whatever tomatoes you are using you want them at room temperature, not straight from the fridge, in order to enjoy their full flavour.

Ingredients:

600g ripe tomatoes, washed and sliced

1 clove of garlic, minced

Flaky sea salt

Extra Virgin olive oil

Balsamic Vinegar

Onion, thinly sliced (optional)

Step 1: On your serving dish create a single layer of tomatoes, sprinkle with salt, a little garlic, onion rings (if using) and a little drizzle each of the oil and vinegar.

Step 2: Repeat until all the tomatoes have been used.

This can be made an hour in advance or eaten straight away.