Gluten Free | I Can Cook That

Marinated Swordfish

NOTE: I was sent Carthage Co.‘s Dadasi Dinner Plate in order to write this post with a recipe for Marinated Swordfish. Opinions are mine alone.

Unsurprisingly, I have quite the affinity for dishware. I especially love plates, bowls, and platters that are matte (they present and photograph beautifully!) No matter how pretty dishware is, I still need it to work for my lifestyle, so I look for options that are microwave and dishwasher safe as well.

I was recently introduced to Carthage Co., which offers exquisite, ethically-sourced pottery made by Tunisian artisans, including plates, glasses, pitchers and serving-ware. The best part? This artisan stoneware is both attractive and affordable, plus its dishwasher and microwave safe! Named after the ancient city of Carthage that once served as a connecting point of Mediterranean trade, the Carthage Co. mission is to provide a valuable point of connection that starts in Tunisia and ends at your dinner table. The company works to honor and empower Tunisian artisans and create jobs in the U.S., partnering with local manufacturers that employ and empower their communities with dignity and equity.

I immediately gravitated toward their Dadasi collection, which is even more beautiful in person. I personally love the basalt color, it really make the food served on it pop!

I wanted to show off my snazzy new plate with a recipe that’s really become a staple in my household: Marinated Swordfish, served over rice with sautéed baby bok choy. I’m not going to pretend it’s the prettiest recipe, but it sure looks nice on the Dadasi plate, doesn’t it? It’s amazing what a difference a good looking plate can make to the presentation of a meal!

This recipe requires very little hands-on time, but you do need to allot some time for the swordfish to marinate.

Ingredients:

1/4 cup low sodium soy sauce (or coconut aminos/tamari to make gluten free)
1/4 cup white wine vinegar
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 swordfish steaks
2 tablespoons sesame oil, divided
1 cup cooked rice
4 baby bok choy
salt and pepper, to taste
fresh parsley, chopped, for garnish (optional)

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Pressure Cooker Mushroom Bourguignon

Note: I was sent a copy of The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker for review. Opinions are mine alone.

I’ve mentioned many times before how much I love my multi-cooker. I tend to use it a lot on weekends to help prep meals for the week, but it’s also a life saver on weeknights — you can get a delicious meal that tastes like it’s been cooking all day on the table in 45 minutes or less!

So when I heard about a new cookbook that is going to be published soon (September 24, 2019 to be exact) that has a ton of awesome multi-cooker recipes, I was excited to check it out.

The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker (paid link) by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo contains 240 recipes for every occasion that the authors have adapted for the Instant Pot, and the vast majority of these recipes take less than 45 minutes, making home-cooking and family meal time simple, fast, and delicious for readers of all levels of cooking experience.

Divided into eight thorough chapters, Breakfast, Lunch, Soups and Stews, Pastas, Mains, Sides, Desserts, and Condiments and Sauces, The Big Book of Instant Pot® Recipes offers readers a plethora of healthy dishes that will take less than 45 minutes to prepare and are great for every occasion. Moreover, nearly all the dishes are either vegan, gluten-free, dairy-free, or paleo-friendly, accommodating all dietary needs.

I think most people know how great pressure cookers can be for tough cuts of meat, so I wanted to try one of the meatless options in the cookbook. This Pressure Cooker Mushroom Bourguignon is a simplified (and meatless) version of a French classic — typically a beef stew braised in red wine / beef broth.

Ingredients (serves 4):

2 tablespoons olive oil
2 tablespoons unsalted butter (or margarine to make dairy free)
1 (8 oz) container sliced mushrooms
1 (8 oz) container whole mushrooms, cut in half
1 (4 oz) container gourmet mushroom blend
1 medium yellow onion, chopped
2 medium carrots, peeled and sliced into rounds
1 celery rib, chopped (or kept in larger pieces if you intend to remove)
salt and pepper, to taste
1/2 teaspoon dried thyme
2 cloves garlic, grated
1 tablespoon balsamic vinegar
1 cup dry red wine
1 cup water
3/4 cup beef or vegetable stock, divided
1 oz dried mushrooms
1 tablespoon cornstarch
2 tablespoons tomato paste
cooked egg noodles (optional, substitute mashed potatoes for gluten free)
fresh parsley, chopped, for garnish

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Basil Anchovy Pesto

One of my favorite cookbooks right now is Run Fast. Cook Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky. If you haven’t heard of it, be sure to check it out. It’s filled with awesome recipes geared toward athletes, so I reference it all the time to make quick meals for my runner husband on weeknights.

A favorite recipe of ours from the cookbook is Pesto Pasta with Sardines, which got me thinking about anchovies, and how awesome they would be incorporated into classic pesto for an added boost of omega-3s, vitamin A, protein, iron, and a whole bunch more (those little guys really pack a nutritional punch!)

This pesto is freezable so it’s perfect as a make ahead condiment for super busy nights. It’s also super quick to make!

Ingredients (makes 1 pint):

1 cup extra-virgin olive oil, plus more for storing
the juice and zest of two lemons
1 (2 oz can) anchovy fillets
4 cups packed basil leaves
12 oz grated Parmigiano-Reggiano cheese
1 cup unsalted roasted cashews
4 garlic cloves

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Tahini Millionaire Bars

Before I share the recipe for these absolutely amazing Tahini Millionaire Bars, I first wanted to describe what a traditional Millionaire Bar is. Millionaire Bars, or Millionaire Shortbread, are layered bars consisting of shortbread, caramel, and chocolate.

I love making millionaire bars as a make ahead dessert for parties.

Recently, I was experimenting with the concept of millionaire bars, but wanted to try to incorporate a new flavor into the mix – tahini!

Tahini is made from ground sesame seeds and has a consistency a bit thinner than peanut butter. The nutty flavor works great with chocolate and caramel!

This recipe for Tahini Millionaire Bars also uses almond flour to bring out even more nuttiness, so these bars are also gluten free!

Ingredients:

Almond Flour Crust:

3 cups almond flour
½ teaspoon salt
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1 large egg yolk
1 teaspoon almond extract

Tahini Caramel:

1 (14 oz) can sweetened condensed milk
2 cups sugar
1/3 cup corn syrup
¼ tsp cream of tartar
½ cup tahini paste
2 tablespoons unsalted butter
½ teaspoon salt

Chocolate Ganache:

1 (12 oz) bags semisweet chocolate chips
3/4 cup heavy cream
Sea salt, for sprinkling

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Mango Peach Lassi

I mentioned in a previous post that I had the opportunity to try a box of Misfits Market, a Philadelphia-based company that rescues produce from regional farms and distributes it throughout the Northeast. (Check out my last post to learn more about them!)

The box came with an assortment of fruits and vegetables: Mushrooms, Pears, Artichokes, Mango, Lettuce, Bell Peppers, Butternut Squash, Spinach, Corn and Cucumbers. I highlighted the artichokes in my recipe for Baked Stuffed Artichokes, so today I want to share a simple recipe using fresh mango.

I absolutely love mangos, and there is nothing quite like a perfectly ripe mango. They are delicious just on their own, but this recipe for Mango Peach Lassi is a simple make ahead recipe that you can enjoy for breakfast on the go!

If you’re looking for some guidance on how to cut a mango, this tutorial from Real Simple is super helpful!

Ingredients:

3 mangoes (~3 cups), peeled, seeded, and sliced
2 peaches (~2 cups), sliced
1 cup Greek Vanilla yogurt
1/2 cup skim milk
1 teaspoon freshly grated ginger
1 teaspoon honey
4 fresh mint leaves, for garnish

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Easy Peach Mustard

I’ve mentioned before that my husband is a huge peach fan. It isn’t exactly peach season just yet, but frozen peaches make it so we can enjoy them all throughout the year. Luckily, peach season is nearly here (June to September)!

I was contacted about a new cookbook I knew I needed to have in my collection: Just Peachy by Belinda Smith-Sullivan. This cookbook contains 70 peach-inspired recipes allowing home cooks to enjoy warm, summery peaches all year long!

Recipes range from breads, breakfasts, appetizers, entrees and desserts to sauces, preserves, condiments and drinks, plus facts about peaches, information on growing and growers, festivals, a list of all peach varietals and how to use them, and the history of peaches. Did you know that peaches, known as “the fruit of calmness,” are said to reduce anxiety?

I love to use peaches in both savory and sweet recipes and am always interested in incorporating peaches into more dishes. There are a ton of recipes that caught my eye in this cookbook but I decided to make a super simple and versatile recipe in the book: Easy Peach Mustard.

Peach Mustard can be used as an addition to a cheese plate, a dip for pretzels, a spread on sandwiches, or as a sauce on meat. (In fact, I used some of the Peach Mustard to make another recipe in the cookbook – Herb-Crusted Peach Mustard Pork Tenderloin – YUM)

This recipe comes together really quickly, and can be stored in your fridge for up to two months (or, if canned, 12 months).

recipe from Just Peachy by Belinda Smith-Sullivan

Ingredients: (makes about 1 pint)

2 very ripe peaches, peeled and chopped
1 tablespoon honey
1 tablespoon white wine vinegar
1/2 cup Dijon mustard
1/2 cup whole grain mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground cardamom

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Breakfast Guacamole

Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.

Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!

So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!

Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.

Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.

I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.

Ingredients (serves 4):

4 slices bacon
1/4 small red onion, finely chopped
1/2 small jalapeno, seeds and membranes removed, finely chopped
1 tablespoon chopped fresh cilantro, plus more for garnish
2 ripe avocados
the juice of 2 limes
salt and pepper, to taste
1 tablespoon butter
2 eggs, such as Pete and Gerry’s Organic Eggs
tortilla chips, for serving

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Medium Rare Sous Vide Steak

Note: I was sent jars of Le Sauce & Co Finishing Sauces in order to write this post. All opinions are mine alone.

For the last few months, I’ve been messing around with a new toy: a precision cooker that allows me to cook sous vide (which means “under vacuum”).

To cook sous vide, you add ingredients to a sealed plastic bag (or glass jar) and cook it in water that has been brought to a specific temperature. Cooking using this method takes considerably longer than sautéing, roasting, or grilling, but the result is a perfectly even and tender meal! I’ve made a few things sous vide so far, but wanted to first share the most common recipe: Sous Vide Steak. This cooking method seals in moisture and results in a super flavorful steak, so you only need a simple sauce to complete your meal.

I drizzled my Sous Vide Steak with a sauce from Le Sauce & Co.: Classic Green Peppercorn Sauce. Le Sauce is a boutique, craft food company that believes every meal should be an experience. They have four different finishing sauces that elevate a meal with little effort! The Classic Green Peppercorn Sauce is the perfect complement to a perfectly cooked steak, and is made with cream, butter, shallots. cognac, and green peppercorns. Other finishing sauces include Coconut Thai Red Curry, Roasted Poblano & Garlic, and White Wine Lemon & Garlic, and all can be found on Amazon.

Ingredients:

2 (8 to 12 oz) boneless beef tenderloin steaks
salt and pepper, to taste
2 garlic cloves, peeled and smashed
1 tablespoon vegetable oil or other oil with a high smoking temperature
1 tablespoon butter
Le Sauce & Co‘s Classic Green Peppercorn Sauce
Freshly chopped parsley, for garnish

Tools:

Large pasta pot or other large container
Precision cooker (I used an Anova)
Medium freezer zip top bag, vacuum seal bag, or silicone bag
cast iron skillet

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Pressure Cooker Carnitas

Who doesn’t love carnitas? Tender, juicy, and crispy all at the same time, they are definitely a favorite of mine!

They tend to come off as not exactly home-cook friendly though, because the meat used (typically pork shoulder) can take quite a bit of time to prepare.

This recipe for Pressure Cooker Carnitas using a multi-pot with a pressure cooker considerably cuts down the time, although I still consider this a make-ahead meal — perfect to make on a weekend and enjoy on a weeknight.

Ingredients:

1 teaspoon olive oil
1 medium onion, chopped
4 cloves garlic, peeled and minced
1 chipotle in adobo, finely chopped
1 teaspoon sauce from chipotle in adobo
1 (3 lb) boneless pork shoulder
1 pound pork belly (you can also just buy a 4lb boneless pork shoulder and omit the pork belly)
2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 cup chicken broth

For serving:

corn tortillas (my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas)
pico de gallo
lime wedges
fresh cilantro, chopped

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Overnight Chia Seed Breakfast Pudding Jars

My husband really likes chia seeds. He will even just add them to water and have them that way. As (un)appealing as that sounds, I’ve been trying to incorporate them into some recipes that make the most of chia seeds while being a bit more… tasty, like this recipe for Overnight Chia Seed Breakfast Pudding Jars.

Chia seeds are pretty bland, so they are easy to add to recipes without impacting taste. When soaked in a liquid, they expand and thicken whatever liquid they are added into, making them perfect for pudding or jam .

This recipe for Chia Seed Breakfast Pudding is an easy make ahead recipe for breakfast on the go. My husband and I just grab one of these pre-made jars and bring with us to work to eat.

Note: this recipe makes 4 (16 oz) jars or 8 (8 oz) jars, depending on how large you want your servings

Ingredients:

1 (32 oz) container Vanilla Greek Yogurt
2 (14 oz) cans light coconut milk
1 cup chia seeds
pinch of salt

Optional toppings:

granola
fresh fruit (I used blueberries and strawberries)
coconut flakes
sliced almonds

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Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

I’m on a pretty good streak of making a bunch of meals on weekends so that we have quick and easy meals on weeknights. Last weekend, I came across this recipe for Indian Spiced Chicken with Tomato and Cream and knew it would reheat nicely. It takes some time to make, so it’s best for cooking on a weekend. But it’s a one pot meal!

This adapted version is awesome over cooked rice. If you like a thicker sauce, you may want to add some water mixed with cornstarch at the end to thicken.

Ingredients:

3 tablespoons butter
8 drumsticks
salt and pepper
1 medium onion, chopped
4 garlic cloves, grated
2 tablespoons grated peeled ginger
2 tablespoons tomato paste
1 tablespoon ground cumin
2 teaspoons ground turmeric
3/4 teaspoon ground cayenne pepper
3/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
8 cups low-sodium chicken broth
1 (14 oz) can tomato puree
3/4 cup heavy cream
1 pound Yukon Gold potatoes, thinly sliced
Plain Greek yogurt, for serving
Fresh mint, chopped, for serving
Naan, for serving (omit for gluten free)
Cooked rice, for serving

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Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Harira is a wonderfully filling and hearty soup originally from Morocco. It can be made with many different ingredients (and can be made vegetarian), but it’s typically made with lamb, chicken, or beef, lentils, and chickpeas in a lightly spicy tomato broth.

This dish is a staple during Ramadan to break the daily fast, and also makes for an awesome dinner on chilly nights!

Ingredients:

2 tablespoons olive oil, divided
1 lb lamb chunks
1 large onion, diced
3 stalks celery, diced (or if you’re like me and don’t like the texture of celery, keep large so you can remove later)
3 carrots, chopped
4 garlic cloves, minced
1 tablespoon ground ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon ground cinnamon
½ to 1 teaspoon harissa paste, depending on your heat tolerance
1 (28oz can) crushed tomatoes
½ cup parsley, chopped, plus more for garnish
¼ cup cilantro, chopped, plus more for garnish
1 cup brown lentils, rinsed
1 cup red lentils, rinsed
1 (15 oz can) chickpeas, drained
6 cups chicken broth
4 oz vermicelli, broken into smaller, 1-inch pieces
2 tablespoons all-purpose flour (or 1/2 tablespoon cornstarch to make gluten free)
1 large egg
The juice and zest of 2 lemons

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Pressure Cooker Mango Chicken

I’ve mentioned before how awesome the Philadelphia food scene is, and it seems to only be getting better! One of the latest additions to the Philadelphia restaurant scene is Makhani, which just opened in Old City. Owned by restaurateur Shafi Gaffar, the restaurant includes a 34 seat dining room as well as a private space on the second floor for up to 50 for special events. The restaurant also provides delivery throughout Philadelphia.

Makhani, which means “with butter”, specializes in North Indian curries that usually have thick, moderately spiced and creamy gravies. The use of dried fruits and nuts , as well as the incorporation of dairy products like milk, cream, home-made cottage cheese, ghee (clarified butter) and yogurt, play an important role in the cooking of both savory and sweet dishes. Everything in the kitchen, from the breads, to the sauces, to the desserts, are made in-house and from scratch using high quality, fresh ingredients from Chef and his culinary team. Makhani will also offer authentic Indian dishes in a specially designed Tandoori clay oven brought over direct from India. On the menu, look for an extensive list of notable vegan options, as 50% of the menu is vegan.

The made-to-order, farm-to-table menu from executive chef Sanjoy Banik is a relatively uncommon approach to Indian restaurants in the region. The flavors of Indian food can take up to ten hours to develop, so many restaurants pre-batch their preparations. The menu includes modern spins on traditional North Indian cuisine, and also features some unexpected ingredients, such as lobster, scallops, and lamb shanks.

Gaffar is originally from Bangladesh, where is family owns a mango garden/farm and works as inspiration for many dishes on the menu, including Indian Mango Chicken (shown above)- a dish made of “spiced chicken breast cooked in our homemade mango sauce with fresh mangoes.” I decided to try to make my own version at home using my multi-pot to mimic the flavors of a dish that requires cooking for a long period of time to fully develop its flavors.

My version uses chicken thighs and differs in overall flavor to the version at Makhani, so I strongly suggest trying out their version as well!

Ingredients:

1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground sweet paprika
1 teaspoon garam masala
1/2 teaspoon ground pepper
1/2 teaspoon salt
1.5 lbs boneless skinless chicken thighs
8 oz frozen mango chunks
1 (14 oz) can light coconut milk, thoroughly shaken
1 medium onion, chopped
3 garlic cloves
1 teaspoon chopped ginger
0-2 dried red chili peppers, depending on your spice tolerance
1 teaspoon fennel seeds
2 tablespoons oil (to make dairy free) or ghee
6 cardamom pods, smashed
2 cinnamon sticks
4 tablespoons tomato paste
1 cup chicken broth or water
2 cups cooked rice
fresh cilantro, chopped, for garnish
fresh mango slices, for garnish

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Sumac Scented Eggplant and Chickpeas

Have you ever used ground sumac? Ground sumac is made from dried ground berries from the sumac bush, which is native to the Middle East. The flavor is similar to lemons, sour and tangy, but less tart than lemon juice.

I purchased ground sumac a while back patiently waiting for the “right” recipe to cross my path. After receiving eggplant in my most recent Hungry Harvest, I came across this recipe for Sumac Scented Eggplant and Chickpeas, which I knew I had to make!

I ended up cooking dried chickpeas in an electric pressure cooker, made my own pomegranate molasses, but using canned chickpeas and store bought pomegranate molasses works just as well. I adapted this recipe from New York Times Cooking.

Ingredients:

½ cup olive oil, divided
2 pounds eggplant, cut into 1-inch cubes
Salt and pepper, to taste
1 (28-ounce) can crushed tomatoes
1 tablespoon ground sumac
3 garlic cloves, minced
3 tablespoons pomegranate molasses
2 cups cooked chickpeas, or 1 (14-ounce) can chickpeas, drained
4 scallions, sliced, light green and white parts separated from dark green parts
1/4 cup chopped fresh mint, plus more for garnish
2 cups cooked white rice, for serving
½ cup Greek yogurt, for serving (omit for dairy free/vegan)
Toasted pita, for serving (omit for gluten free)

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African Peanut Stew

African Peanut Stew (or Groundnut Stew) is a wonderfully hearty dish that originates in West Africa. Ingredients vary widely, but generally include a broth of ground peanuts and tomatoes with other vegetables served over rice. The dish can be made with chicken, but when omitted, this stew is a protein-rich vegan dish on its own.

My version below includes a little bit of heat from jalapenos and hot sauce, and some warmth from ground cumin, which is somewhat muted by the addition of creamy coconut milk.

Ingredients:

1 tablespoon peanut oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeno, membranes and seeds removed, finely chopped
1 teaspoon ground cumin
4 tablespoons tomato paste
1 medium sweet potato, peeled and cut into cubes
1/2 cup creamy or chunky peanut butter (whatever you have on hand)
4 cups vegetable broth
1 (13.5 oz can) light coconut milk
1 teaspoon hot sauce, or to taste (I used sriracha)
1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
salt and pepper, to taste
3 cups cooked rice
fresh cilantro, chopped, for garnish
roasted peanuts, chopped, for garnish

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