Gluten-Free – Page 50 – The Food Wife

Baby Weaning Ideas #1

30th April 20181st May 2018
by thefoodwife

Hereâ€™s a little round up of what Austin has been enjoying over the last week… for anyone weaning their baby this might give you some new ideas. He approves of them all.

Cheesy scrambled egg

Ingredients:
Knob of butter
1 large free range egg
Splash of full fat milk
Pinch of smoked paprika
15g mature cheddar, grated

Step 1: Whisk the egg and milk together

Step 2: Melt the butter in a small saucepan on a medium low heat.

Step 3: Add the whisked egg to the pan and gently fold the cooked layers into the raw until it is a soft scrambled consistency.

Step 4: Add the paprika and grated cheese and fold through. Serve immediately.

Banana Yogurt with Cinnamon

Ingredients:
1/3 banana
3-4 heaped tea spoons of full fat Greek yogurt
A pinch of ground cinnamon

Step 1: Roughly mash the banana

Step 2: Add the Greek yogurt and cinnamon.

Step 3: Mix together until combined.

Sweet Potato and Coconut Curry

Ingredients:
1 tsp coconut oil
1/2 onion diced
1/2 garlic clove finely diced
1/2 inch ginger, peeled and diced
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric
1/2 tsp garam masala
Pinch of curry leaves (optional)
50ml coconut milk
1 sweet potato peeled and cut into one-inch cubes

Step 1: Melt the coconut oil on a medium heat and add the diced onion, garlic and ginger. Soften for a couple of minutes and then add each of the spices, stirring to ensure they donâ€™t burn.

Step 2: Add the cubed sweet potato and add the coconut milk along with enough water to just cover the potato.

Step 3: Simmer until tender (this should take about 10 minutes).

Step 4: Blend the mixture until smooth. Divide into portions.

If you have used whole spices these will remain but should be small enough not to cause an issue. I simply blend the curry leaves too but you may wish to omit them. I freeze this in portions and defrost it when needed. Iâ€™ve also added tinned chickpeas, lightly mashed with a fork to add more texture.

Spiced Butternut Squash, Feta and Pomegranate Salad

30th April 201822nd July 2018
by thefoodwife

Serves 2-4, depending on appetite

Sweet, roasted, spiced orange flesh with sharp and creamy cheese. Do you need any more encouragement to give this salad a go? Whilst this is a rather summery dish it is delicious at any time of the year. Indeed, I have eaten this salad a lot recently. Iâ€™ve had it as a main meal paired with warm flat breads, as part of a lunch with falafel and houmous, and itâ€™s also well suited to accompany other salad dishes.

I have tried the two spice mixes on the squash and both work well. Youâ€™ll get a milder herb/spice from the zaâ€™atr and the addition of sesame seeds brings a nuttiness, whilst the ras al hanout has a hotter, more complex spice blend.

The dressing will make enough for two salads, and will store happily in the fridge for a week or two.

Ingredients:

Roasted butternut squash:
1/2 butternut squash peeled and cut into 1cm dice
2 tbsp olive oil
2 tsp zaâ€™atr spice mix or ras al hanout

Salad:
50g feta
1/4-1/2 pomegranate (seeds only)
Salad leaves
3 sprigs mint, chopped

Dressing:
1 tbsp red wine vinegar
2 tbsp pomegranate molasses
5 tbsp extra virgin olive oil

Step 1: Mix your diced butternut squash, oil and chosen spice together in a bowl.

Step 2: Spread on a baking tray and roast in a 200c oven for 20 minutes or until softened and lightly browned.

Step 3: Add the dressing ingredients to an empty jam jar and shake vigorously for a few seconds (or whisk in a bowl) until combined.

Step 4: In a serving bowl add your roasted butternut squash, the pomegranate seeds and salad leaves. Crumble in the feta and add the mint.

Step 5: Pour half of the dressing over the salad and toss gently to ensure it is evenly distributed.

Sticky Chilli Chicken

28th April 201828th April 2018
by thefoodwife

Serves 4-6

There is something deeply satisfying about eating juicy meat straight off the bone, and my sticky chilli chicken does not disappoint. The ingredients are simple and, if youâ€™re anything like me, they are probably things youâ€™ll find lurking in the fridge or cupboard.

Ingredients:
1kg chicken pieces (a mix of thighs and drumsticks)
1 red onion cut into thin wedges
2 carrots cut into batons
1 red pepper cut in to one inch pieces
1/2 orange cut into eight pieces
Juice of half an orange
1 inch ginger peeled and diced
1 heaped tbsp chilli jam
2 heaped tbsp apricot jam
2 tbsp maple syrup
1 tbsp red wine vinegar

Step 1: Add all ingredients into a large sealable bag (I like using the large ones from IKEA – Iâ€™m sure you know the ones I mean, they are frequently listed as a must-have purchase when paying the big blue box a visit). Squish everything together so the meat and vegetables are pleasingly coated in the sticky mixture. Leave (preferably overnight) in the fridge to marinate.

Step 2: Spread the contents of the bag in a baking tin and put in a 190c oven for 50 minutes.

Serve with rice, and if you fancy some extra veg, some steamed greens.

Meatballs

26th April 201827th April 2018
by thefoodwife

Serves 6

What carnivore doesnâ€™t love a good meatball? There is something so comforting about a big plate of pasta coated in a rich and spicy tomato sauce studded with succulent meaty morsels.

Iâ€™ve made many different types over the years and have learned a few things Iâ€™d like to share. A meatball made of only lean meat is too dry. A combination of meats is the way to go. Baking them before adding to the sauce results in a far tastier end product. And the addition of fennel seeds to the tomato sauce just makes it all the more delicious and, well, Italian.

My most recent meat combination has been half pork stuffing (heavily laden with herbs) and half lean mince meat. Iâ€™ve tried this recipe with lean (5% fat) beef mince and also lean ostrich mince. It may sound like a strange meat to use, but I would really recommend giving it a try. Itâ€™s incredibly lean and high in protein. This, coupled with the fattier pork, results in a really tasty meatball. But donâ€™t worry, if I havenâ€™t convinced you, beef is ~~nearly~~ just as good.

Ingredients:

The meatballs:
300g lean mince e.g beef or ostrich
340g herby pork stuffing mix/sausage meat (ensure this is without gluten if you are making it gluten free)

The sauce:
2 tbsp olive oil
2 red onions, diced
4 cloves garlic, minced
1 red pepper, diced
4 tsp fennel seeds
2 tsp chilli flakes (optional)
1 litre passata
2 tsp balsamic vinegar
Salt and pepper to taste

To serve:
500g Pasta (gluten free if necessary)
Parmesan (leave this out if you are making it dairy free)
Fresh basil

Step 1: Start by making your meatballs by simply combining the two meats in a bowl and mixing well (although messy youâ€™ll get the best results by using your hands, which are going to get messy in the next step anyway!)

Step 2: Roll small amounts of the mix between your two hands to make balls (the mix will make about 35 small balls although you can make them bigger if you wish).

Step 3: Place the balls on a baking tray and put in a preheated oven at 200c for 25 minutes (bear in mind if you make bigger balls theyâ€™ll take longer).

Step 4: Whilst the meatballs are cooking, make your sauce. On a medium heat, add your oil to a pan and your red onion, garlic and red pepper. Soften for 3-4 minutes, stirring every so often, to make sure the garlic and onion do not burn. Add your fennel seeds and chilli flakes (if using) and stir for a minute or two, before adding your passata and balsamic vinegar. Season to taste. Cook the sauce on a low heat for 10-15 minutes. Whilst this is simmering cook your pasta according to the packet instructions.

Step 5: Remove your meatballs from the oven and add to your sauce.

Step 6: When you are ready to serve, add cooked pasta to the sauce and coat evenly. Use some of the pasta cooking water to loosen if necessary.

Step 7: To serve, sprinkle Parmesan and torn fresh basil leaves over the pasta and meatballs.

These meatballs freeze well; freeze them separately to the sauce once they have been baked in the oven. They can be defrosted and then added to a sauce to heat through whilst the pasta is cooking.

Fruity Flapjacks

24th April 201820th August 2018
by thefoodwife

Makes 12

As a child, I knew that a visit to my grandparents would include freshly baked flapjacks courtesy of my Grandma. They were sweet, buttery, brittle and extremely moreish. Earlier this year my Grandmother passed away, shortly before her 99th birthday. My siblings and I were sharing memories of her and I brought up her famous flapjacks. They were something we all remembered fondly and it made me want to try and create my own flapjack recipe. Still the same sweet, buttery, crisp and delicious treat, but with the addition of sticky, chewy fruit and gentle spice.
I made this gluten free by ensuring the porridge oats were classified as such, although if this is not a concern then normal oats will be fine. Likewise, if you would like to make a vegan version replace the butter with a vegan spread.

Ingredients:
150g butter / vegan spread
150g soft light brown sugar
75g chopped dried fruit (I used pear)
1/2 tsp ground cinnamon
200g (gluten free) porridge oats

Step 1: preheat oven to 210c and line a tin with baking parchment (I used a rectangular brownie tin).

Step 2: Melt the butter/vegan spread with the soft light brown sugar in a heavy bottomed pan and let it bubble for a couple of minutes.

Step 3: Add the ground cinnamon and chopped dried fruit and let it soften for a couple more minutes in the mixture on a low heat.

Step 4: Stir in the porridge oats and mix to ensure everything is coated in the hot glossy liquid.

Step 5: Spread thinly in the lined baking tray and bake for 10-12 minutes. Mark the slices whilst still soft when it comes out of the oven and then leave to cool and set. Then break into the pieces when fully cooled. It’s quite a crisp mix but delicious!