Gluten Free Foodies

Celebrate the foods that you can eat!

Esmeraldas Homemade Chocolate Pudding

February 12th, 2012 at 7:48 am by Lisa - Gluten Free Foodie
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Valentine's Day is just a few days away and all I can think about is chocolate!
Nothing satisfies and comforts me more that a rich creamy simple pudding.
I love the simplicity of this recipe because you just need a few ingredients.
The most important ingredient is the chocolate ...
Republica Del Cacao directly supports farmers to sustainably produce exquisite Single Origin Chocolate which uses the best Cacao Arriba trees in Ecuador.
There are five Republica Del Cacao chocolate bars that are harvested and
produced in each region of Ecuador.
The Esmeraldas is dark chocolate with 
well rounded bitter taste with a wine like character,
a light lemon peel flavor and
long finish with roasted notes.
Trust me it is like no other chocolate ...  it is truly Divine!
Esmeraldas Chocolate Pudding 
1/3 cup light brown sugar
2 Tbs cornstarch
2 Tbs cocoa powder Pernigotti (not processed)
1/4 tsp Matiz Flor de Sal - sea salt
2 cups Organic whole milk
2 large egg yolks, lightly beaten
1 Tbs butter, room temp
6 oz (1-1/2 bar)  Republica Del Cacao - Esmeraldas 4 oz finely chopped
2  oz shavings for topping
In a medium pan, whisk the sugar, cornstarch, cocoa and salt.  Lightly whisk the egg yolks and milk and then add them to the pan.  Continue to whisk while heating over medium-low for 7-10 minutes until the mixture thickens. Be patient, it will happen within the last minute or two.
Remove from heat and add the 6 ounces of finely chopped chocolate and butter.  Mix until the butter and chocolate are melted and incorporated.  Pour into a heatproof bowl.  Set the bowl in an ice water bath to chill for 5 minutes.  Place cling wrap directly on top of the pudding to prevent a top layer skin from forming.  Refrigerate at least 1 hour prior to serving.
I used a spring scoop in a few sizes to add a little frivolity to the dessert in the bowls.  The texture of the pudding is wonderfully thick and creamy.  It will be hard to go back to making your favorite pudding from a box after making this.  It is so decadent you do not need any whipped cream, just more chocolate shavings! 
Zócalo Gourmet imports the chocolate from Ecuador.  You can buy the chocolate at Whole Foods Markets, PCC, Town & Country Markets and Metropolitan Markets in the Seattle, WA area.  They are new to the US so look for them soon at more locations.
Happy Valentine's Day and may it be filled with creamy chocolate goodness!
xoxo
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!

Chocolate Hazelnut Layered Mousse – Gluten Free, Non-Dairy, Vegan

February 9th, 2012 at 6:55 pm by Lisa - Gluten Free Foodie
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Looking for the perfect dessert to make for a special someone this 
Valentine's Day?


Yes, Cupid ... 

even Gluten Free, Non-Dairy and Vegans 
can enjoy this creamy, crunchy and chocolaty dessert!

This is so easy but it looks like you spent hours in the kitchen and is another great excuse to make something in my favorite Weck Jars!

But how do you make something creamy and Non-Dairy?

The trick is the Gluten Free, Non-Dairy and Vegan 
whipped cream made by Mimiccreme called 
Healthy Top made from almonds and cashews.
When you take it out of the box it might seem odd and thick
but trust me it will turn into light fluffy whipped topping!

You need to chill this shelf stable box.  
I suggest at least 1 hour prior to making your dessert, 
so please keep that in mind.


 Chocolate Hazelnut Layered Mousse 

Ingredients



1 cup Enjoy Life chocolate chips
2 cup toasted hazelnuts chopped
1 box Healthy Top by Mimiccream 
3 Tbs vanilla extract
1 tsp cinnamon

In a medium chilled bowl, add the chocolate pudding mix and the cold coconut milk.
Mix on medium high speed for 3 minutes. Add the cinnamon and 1-1/2 Tbs vanilla extract.

In a separate chilled bowl, add the Healthy Top to the bowl and mix with a hand mixer on medium high for 3-5 minutes or until creamy and fluffy texture.  
Add 1 -1/2 Tbs vanilla extract and mix for another minute.

Add 1/4 cup of the Healthy Top to the Chocolate Pudding bowl and mix with the hand mixer for 2 minutes.  This will turn it into a mousse. 

Fill the bottom of the jars with the chocolate mousse.
Then add a layer of toasted hazelnuts,
Add a layer of Healthy Top,
another chocolate mousse layer and then
sprinkle the chocolate chips and hazelnuts on top for the last layer.
Repeat for all of the jars.
Add the top and chill in the refrigerator for at least one hour or overnight prior to serving.


Lower the lights ... light some candles or the fireplace ...
put on some of your favorite music ...
Remove the lid ...
and go for it! 

xoxo
Lisa

P.S. 
As you know my now I have a crush on Weck Jars! I keep using my jars for all sorts of needs.  I actually need more! If you want to walk into a store and buy them, your best bet is to go to Crate & Barrel.  It might be a good idea to call the location near you to make sure they have some in stock.  Weck Jars really are the "it" product of the year! 

Another thought ... I created this simple recipe for all of my readers that are "baking challenged", GF, ND and Vegan.  I love that I get comments on my blog and on Facebook and that we can have real conversations.  Hugs to you! 

If you are wondering, I prefer the simple five Organic ingredients in Dr. Oetker Organic Puddings.  Sometimes it is just easier and faster to use a mix.  I do not think there is anything wrong with using mixes, especially if there are good Organic and Gluten Free ingredients in the product.  
If I have time I would make my homemade pudding.  
Stay tuned for a recipe soon ...

Gluten Free Spaghetti With Lemony Garlic Sautéed Kale

February 6th, 2012 at 11:15 am by Lisa - Gluten Free Foodie
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After many years of separation ....
I have finally decided to really accept my relationship and embrace it. 
You see ...
many years ago I had to break-up with a love that used to 
comfort me, 
warm me
and 
fullfill me with such joy ...

I am happy to say that the time apart was worth it.
We both had time to expand our horizons and find new ways to do things 
better, healthier and more tastefully.

My love for ....


Gluten Free Spaghetti 
has returned front and center on my plate! 
This is the way we should enjoy ...
al Dente! 

Simple ...

Gluten Free Spaghetti With Lemony Garlic Sautéed Kale 

7 ingredients 
and 
thats all
 nothing else 
but the bowl and fork used to 
devour it! 



Gluten Free Spaghetti with Sautéed Kale and Garlic

3-4 large Organic Kale leaves, chopped
1/4 cup Olive Oil, plus a little more if desired
1 fresh squeezed lemon, 2-3 Tbl. juice
1 tsp sea salt
1 tsp black pepper
1 tsp red pepper flakes
2-3 garlic cloves, chopped

Boil a deep pot of water and add 1 Tbs. of olive oil to the water.
Add the pasta and let it boil for 2-3 minutes ... no more!
Remove it from the heat and drain.

Heat a pan with olive oil on medium.
Add the Kale and toss it about to make sure that it is all coated.
Add the garlic, red pepper flakes, sea salt and pepper.
Add the pasta to the pan and toss it about to make sure that everything is well incorporated.
Add a little more olive oil if needed.
Add the lemon juice ... toss again and put it in a deep bowl.



Whole Foods Markets and various restaurants.  Check the site regularly to see updates.
You can order their Gluten Free Flour and Mixes from their website if you are out of the area.

I love love love Gluten Free Maninis ...
this isn't the first or the last time you will see or hear me say it! 

I highly recommend that you reconsider your relationship with Gluten Free pasta ... 
it should be soft, fresh and flavorful!
They also make Rigatoni, Fettuccine, Lasagna sheets, Ravioli and flour mixes - 
all Gluten Free
 to make your own.

This is real fresh Italian Pasta! 

Fall in love with Pasta again ...
everyone at the table will love it! 



This is the perfect Meatless Monday Meal.
Buon Appetito!
xoxo
Lisa 

Gluten Free Pizza Crust Mix by King Arthur

February 4th, 2012 at 11:13 am by Lisa - Gluten Free Foodie
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GLUTEN FREE PIZZA ...
my middle name!
I have had pizza on my mind lately.
Ok ... I confess, pizza is always on my mind 
but I have been thinking about all the options we have today.
If you like to bake but have never made a pizza crust I have a great option for you.
The crust is the most important part of the pizza because it needs to have
 flavor, structure and strength.
This crust mix from King Arthur has all of that!
This mix makes two crusts so I experimented and made one on my metal pizza pan with parchment paper and the other on a baking pan (not pictured).
A few things to plan for when making this pizza you only need a few ingredients to make the crust -
1 1/4 cup lukewarm water
 4 Tbs. olive oil or vegetable oil - I prefer olive oil
3 large eggs, room temp
The mix comes with the yeast and please allow for at least 1 hour extra for 2 separate 30 minute risings.
The total amount of time to
mix - 5 mins.
rise - 30 mins.
spread onto pan - 5 - 8 mins.*
2nd rise  - 30 mins.
bake - 8 - 12 mins.*
 toppings on - 5 mins.
bake - 5-15 mins. depending on toppings
cool slightly and serve
*baking times may vary with different ovens
=
approximately an hour and a half 
The great thing about this crust is that it is 
Gluten Free, Dairy, Soy and Nut Free.
It is fairly easy to work with - use a silicon spatula or add a little water or oil to your finger tips when using your hands to spread and it will help.
Once the crust is baked, it is strong and holds up to heavy toppings
and has a great bread, slightly yeasty flavor.  It made me think of pan pizza.
I liked it and think it is a great mix to use if you want to make your own but also want something easy.
A few tips - I used the parchment paper because my metal pizza pan has holes.  I baked it for 10 minutes to set it and then pulled the parchment paper out and baked it for a few more minutes on the pan.
I think this would work on a pizza stone too but I find this crust to be more like bread
and the pans are probably better ... easier clean up too!
I have learned to really love parchment paper when baking Gluten Free!
follow the mixing and rising instructions on the box but use the following ideas
to make more than just a regular pizza ...
When I make this again I think I will make a Chicago Style Pan Pizza - bake it in a round cake pan, oil it with olive oil and bake for 15 - 18 minutes or until you see the color turn brown.
Take it out and let it cool slightly.
Use a knife to loosen the edges.
Add a layer of cheese if you want it otherwise add the toppings and then the marinara sauce.
Remember Chicago Style is the reverse in layers ...
Herbed Cheese Sticks
Another great idea for this mix is to add Italian herbs to the batter and Parmesan cheese.
Bake it on a baking sheet for 15 minutes or until it gets golden brown.
Let cool on a rack and then cut into long strips. Serve with salads or as an appetizer.
Panini Bread
Bake this in a square baking pan - 2 since there is enough mix.
fill the pan 3/4 high and then bake for 15 - 20 minutes or until golden brown.
Let cool on a rack, remove and put it on a cutting board.
Use a serrated bread knife and cut the bread horizontally to make 2 layers.
Add your fillers - Italian meats and cheese and use a panini machine to grill and press.
Enjoy! Lisa Gluten Free Pizza Pie P.S. to re-heat the pizza ... if you have any leftover ... put a little olive oil in a pan and heat on medium for 3-5 minutes covered.  The crust will be crispy! Trust me on this tip, this is how I re-heat all of my pizza slices. I never re-heat pizza in a microwave. 

Don’t Cry For Me – It’s Argentina and Gluten Free at Endolyne Joe’s!

January 31st, 2012 at 7:42 pm by Lisa - Gluten Free Foodie
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Buenos Aires Sirloin Sandwich 
Herb rubbed and grilled sirloin
with melted provolone,
red pepper aioli and
pickled red onion 
on a 
Gluten Free bun.
Served with shoestrings

Oh yeah! 
That's what I said ... it is so awesome I will say it again ...
all of that seasoned and grilled sirloin goodness on a GF Bun 
that is soft and strong enough to hold up to a meaty sandwich!
And ...

Oh my! 
perfectly salted and thin shoestrings! 
so thin and crisp ... to die for! 
There are very few places where you can get Gluten Free fries let alone shoestrings! 
Perfecto! 

Check out the rest of the menu below for breakfast, lunch and dinner! 
I love it so much I doubled it up for you! 
Please click on it and you should get to see it up close to read.

The festival - Argentinian food is in the red box.
The menu items outside the box are part of the main menu that is so awesome 
they keep it year round! 

Every few months the Chow Foods Restaurants change their menu. They call it Festival Food! 
They really get into it from the tables, walls, music and menu.  
  I love going to their restaurants to see the fun art and eat the Festival food.  
Lucky for us they offer Gluten Free Festival food on the menu too!  

So if the Winter is getting to you and you don't have a time to travel to South America ... 
Go to Argentina 
via 
Endolyne Joe's 
Located in West Seattle, just up from the Fauntleroy Ferry.
9261 45th Avenue SW 
Seattle, WA 98136
206.937.JOES (5637)

I have had just about everything on this Gluten Free menu at Endolyne Joe's.
Everything is awesome and hard to pick out my favorites but I will ...


Dessert first! 

This is Chef Mark with my favorite fresh made 
Flourless Chocolate Cake

Make sure you save room for this 
perfectly moist, rich and paired with Strawberry Ice cream!
I always order two ... 
one to share at the table and one to enjoy at home!

The newest addition to the year round menu -
Grilled Hamburger on Gluten Free bun with fries! 
charbroiled ground chuck
Hey ... 
I said FRIES! 
Woot! 

BLAT
Bacon Lettuce Avocado Tomato Sandwich
you had me at applewood smoked bacon ... big thick slices and avocado 
and the rest just makes it work! All on Gluten Free bread! Yay! 

Honestly ... everything on the menu rocks! Just go! 
I love love love everything on this from all day breakfast to the macaroon sundae! 
Go for breakfast, lunch and/or dinner. Trust me you can't go wrong! 
The staff is awesome and they know the importance about Gluten Free food, cross-contamination and food allergies!

Go! Eat! Enjoy!
Vaya! Comer! Disfrutar!

Lisa


Gluten Free Frozen Yogurt At Menchies – Grand Opening Event – West Seattle

January 27th, 2012 at 1:00 pm by Lisa - Gluten Free Foodie
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I love that Menchie's of West Seattle is donating to two very important local organizations during their fundraisers this weekend in West Seattle.
Supporting local food banks are so important to me - especially Gluten Free Food!
I love that the frozen yogurt is self serve and you an sample any flavors.  The toppings are always fresh and fun - nuts, fruit, coconut and jimmies.  It is a great healthy treat with live active cultures it is a double bonus!
I can't wait to try Blueberry tart, Chocolate Espresso and more!
There are so many great flavors and they rotate them regularly.
Check out Admiral Menchie's on Facebook and Twitter too for updated info.
I asked the owners Guy and Leslie Castanha about this weekend ...
“Our guests have already embraced us, and this grand opening event is a way for us to thank our fans, as well as invite new guests into our store. We can’t wait to have everyone join in on the fun,” said Guy Castanha, who co-owns Menchie’s Admiral with his wife, Leslie. “This is also a great opportunity for us to reinforce our commitment to being a community partner in West Seattle as we team with the          West Seattle Food Bank and West Seattle Helpline.”
Please share this fun event with your friends and family and I look forward to seeing you at ...
The NEW Menchie's Admiral store at 2620 California Avenue SW in West Seattle.
If you are reading this and are outside of the area maybe this is a good reminder to drop off some supplies and Gluten Free Food off at your local Food Banks.  Hopefully there will be a new Menchie's in your area soon! 
Enjoy! 
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!

Get Your Gluten Free Pretty On! Red Apple Gluten Free Lipstick

January 26th, 2012 at 1:04 pm by Lisa - Gluten Free Foodie
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There is nothing like a little bright lipstick to perk you up and give your mood a boost!


I love lipstick!
red lipstick,
pink lipstick,
frosty you name it
 I love lipstick ... but it has to be
GLUTEN FREE!

I'm picky about my lipstick.
It must be soft,
natural ingredients,
good long lasting color,
moisturizing,
allergen free,
paraben free,
look great on ...
and most important as I mentioned before
GLUTEN FREE!

I like it when the lipstick stains my lips too so the color lasts.  The only thing that I know that does that are beets ... but 
um ... 
not so convenient ...
less messy
than crushing up beets ....
are the answer for me! 

I recently chatted with the owner and founder of Red Apple Lipstick - Jay Adam Harper from Houston, Texas.  I asked him a few questions and this is what he had to say about his products.

What made you decide to go into the Gluten Free Lipstick business?
The reality is that I really simply wanted to design a world class lipstick. Over 4 years ago, I realized that this was NOT going to happen with any Chinese based company. This decision led me to assemble a team of cosmetic chemists in the USA. It was this brilliant team that educated me as to the dangers of paraben and its relation to breast cancer first. This then naturally led to conversations about overall safety which certainly included the topic of gluten. The team said it would be difficult but I know, when there is a will, there is a way. So 3 years down the road from there, a formula was perfected and poof, there you have it.

Do you or anyone you know have Celiac Disease?
Honestly, when I started this project I did not. However over the years almost everyone I know now is Celiac. I further truly believe that a LOT more people have a gluten intolerance without even knowing it, including myself.

Do you plan on adding other Gluten Free make up products in the future?
Absolutely! We already have eye shadow in beta testing :). We are just about to release Balmshell, the world's most perfect lip balm. We have lip pencils in beta. We have foundation, blush, rouge, eye pencils, eyebrow pencils and more in formula production now. You can certainly expect an entire line of cosmetics and signature accessories in the future. And just wait until you see our lip concealer.


There is a rumor that a woman will ingest 3-10 pounds of lipstick in her lifetime.  
I somewhat believe that as a truth because if it is going in your mouth or 
on your skin you are absorbing it.
  I'm not sure what amount is actually true nor will I take the time to research it.  
I can say that from wearing lipstick for many, many years since I was a wee little one playing dress up,
 I was all about the lipstick!  
Just think about it ...
every time you take a sip, bite or kiss someone you will consume 
the lipstick, balm or gloss that you are wearing.  
If you have Celiac Disease and are Gluten Free 
it is very important to wear a lip product that is natural and free of allergens including Gluten!

Jay sent me some samples of Red Apple Lipstick that I picked out.  
I couldn't wait and was very excited to try them on.  
Of course I went for the red first!  
Just like the name it is RED! 
I love love love it! 
I also picked out Strawberry Lips
and a package of small samples 
3 Light Nights which includes - 3 little trials of 
French Skirt, Ruby Slippers and RED!
I liked all 3 but love 
French Skirt and RED!
Each sample comes with 3 little brushes and in a bag.  
It is a great way to try the colors without committing to a tube.
The sample pack is $6.

Each color has a description and a picture to help you choose a lipstick tube. 
There are also customer reviews so that you can see what real customers are saying about 
the color as well.


I love it because it is mineral based, soft, light, moisturizing and lasts! 
Red Apple Gluten Free Lipsticks are made with Vitamin E, Shea Butter.

I know what you are thinking.  I thought the same thing, ordering my lipstick online? 
But how can I really see and judge a lipstick from the screen on my computer? 
I thought the same thing but not only is shipping free from Red Apple Lipstick it is 100% Guaranteed.
If you do not like the product and you return it within 30 days and get a refund.  Look at their site for more details about their policy and answers to frequently asked questions.

The other thing that I really love is that Red Apple Lipstick products are made in the USA!
I support "Made in the USA" products!

I highly recommend that you sign up for the newsletter and "Like" Red Apple on Facebook.
This is a great way to hear about specials or promotions.
Speaking of which...
they are so confident that you will love Red Apple Lipstick like I do!
 if you send them a tube of lipstick that you do not like 
they will send you a tube of lipstick for FREE you pay shipping and handling.
Please see their site for more info.

All I know is that I can't wait to get more colors!  My Gluten Free Red Apple Lipstick has not left my purse since I got it.  I wear them all the time - the hardest part is deciding which color to wear! 



BONUS FOR GLUTEN FREE FOODIES READERS 

SAVE $2.00 off your entire order
when you use the special coupon code 


look for the box that says - "discount code" at check out 

So what are you waiting for?!?
Get your Gluten Free Pretty ON! 



xoxo
Lisa 





Gluten Free Sweet Potato Crepes- Sweet and Savory!

January 19th, 2012 at 12:05 pm by Lisa - Gluten Free Foodie
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These crepes are light and buttery with a slightly sweet flavor from the naturally Gluten Free Sweet Potato flour!
The color is gorgeous and is the perfect compliment to go with all your favorite fillings - fruit, vegetables, cheese and meats.
Don't forget the chocolate for the sweet fillings! 
I love Republica del Cacoa Dark Chocolate shavings stuffed with berries and real whipped cream! 

Gluten Free Sweet Potato Crepes
makes approximately 25,  6-8 inch crepes plus a few to practice and discard.


Ingredients

3/4 cup Zocalo Gourmet Sweet Potato Flour
1 cup Maninis Gluten Free Multiuso - Multipurpose flour
3/4 tsp sea salt
2 3/4 cup whole milk
3 large eggs
5 Tbs butter, room temperature, plus a little more for the skillet
1 1/4 cups water

Add the Sweet Potato Flour, GF Mulituso flour and sea salt to a medium bowl.  Use a whisk to break up any clumps and set aside.

Add the milk, eggs, butter and 1 cup of water to a bowl.  Using a hand mixer set on low, blend mixture and continue to slowly add the remaining flour mixture.

The consistency should be like heavy cream - not too thick and not too thin.  If it is too thick, add a little more room temperature water 1 Tbs at a time.
Tip - To check consistency, scoop a spoon of batter and slowly let it pour back into bowl. It should slowly pour in a thin stream and not be clumpy.

Set aside in a covered bowl for 1 hour in the refrigerator.
After taking it out, use the hand mixer to mix the batter for 1-2 minutes.
If it is too thick, add 1/4 cup of room temperature water.

Heat the non-stick skillet on medium high heat.
Use a 1/4 cup to scoop out the batter and pour it into the center of the skillet. Pick up the pan and rotate it in a circular motion to let gravity move the batter out towards the end of the pan. The batter should be spread out in a round shape approximately 6 inches.

Let cook for 3-4 minutes or until you see bubbles and the edges become golden, crispy and slightly rise off the pan.  Use a small shaped silicone spatula to loosen under the crepe from the pan.  In a quick motion, lift the crepe on the small spatula and flip or roll over. Cook for another 2-3 minutes. You should see bubbles poof up under the crepe and the edges continue to darken and crisp.  Remove from pan serve on a plate.  Add prepared fillings.  Place additional crepes on a cooling rack.
Prepare the fillings ahead of time to make it easier to serve warm crepes.



Please note due to the higher natural sugar content of the sweet potato flour, the first side of the crepe cook will appear darker than traditional crepes. The other side will have the dark markings like a tortilla. 

Savory fillings - sautéed vegetables such as kale, broccoli, spinach, mushrooms, onions, tomatoes, garlic, meat, cheese

Sweet fillings - berries, whipped cream, sautéed fruit - pears and apples with cinnamon are really nice!
Don't forget the Republica del Cacoa Dark Chocolate shavings!


Store leftovers in self sealing bags in the refrigerator for up to 2 days or in freezer bags with parchment paper in between each crepe for up to a month. Reheat on a skillet over medium heat for 1-2 minutes then add the fillings.


Please don't ask me how many I ate while creating this recipe.  Let's just say I am a big fan of these Gluten Free Sweet Potato Crepes - Sweet and Savory! 


Enjoy!
Lisa 

Homemade Gluten Free Organic Vegetable Broth

January 18th, 2012 at 10:31 am by Lisa - Gluten Free Foodie
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The winter is settling in and I am just in the mood to cook!
I want to make my favorite beans, shredded meat and soups.

I decided to make a Homemade Gluten Free Organic Vegetable Broth.  
After looking closer at labels recently I decided that most broths contain MSG.
I have a terrible reaction to MSG and know that others with Celiac Disease do too.
I wanted to know exactly what the ingredients were in the broth ... 
nothing hidden - NO MSG 
- and fresh!

So I decided from this point on, that I would make my own broth. 
Vegetable broth is a good base to use to cook meat, make soups or add flavor and nutrition to anything.
I tend to like a bit of kick or spice to my food, so you can omit the peppers if you want.
I would say the heat level with these Aji Peppers are a 2 (low) on a scale of 10 as the hottest.

Homemade Gluten Free Organic Vegetable Broth

1 bag Organic baby carrots
5-6 stalks Organic celery
1 Organic leek, chopped
4-5 leaves Organic kale
1 medium Organic yellow onion, chopped
1 medium Organic red onion, chopped
3 Organic garlic cloves, chopped
1 bay leaf
1 tsp sea salt
1/2 tsp black ground pepper
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried clove
1 whole dried Organic Aji Amarillo Pepper Pod
1 whole dried Organic Aji Panca Pepper Pod
4 -5 cups cold filtered water
3 Tbs Spanish olive oil 

Cook all of the ingredients in a 5 quart Dutch Oven with the lid on at 325 degrees for 2 hours.  Take it out and let it cool completely on a cooling rack for 1-2 hours with the lid off before refrigerating.  I suggest putting it into a separate storage container about an hour after it has cooled.  This will help speed the cooling process.

Use a blender and fill it half way with the broth and vegetables.  Use the liquify or puree function to make the broth.  Continue this process until all of the ingredients are used.  It is best to keep the blender pitcher filled half way to 3/4 to allow for space to liquify the ingredients.

Look how gorgeous the color is from the Aji Pepper pods! 
So creamy too but no dairy.
This is Organic, Gluten Free and Vegan broth.





I love to freeze my homemade Organic Vegetable broth in freezer bags because they can lay flat in the freezer, taking up very little space.  I suggest marking the bag with contents - Organic Veg Broth and date made. Trust me on this one... it will look different and will be hard to figure out what it is or when you made it when it is frozen.  It will be such a treat to just grab it, defrost it in cool water and then make some soup, beans or slow cooked meat.
Speaking of which, I also made the following meals with this broth.  Click on the links below to see the recipes.

Slow Cooked Shredded Peppered Pork Shoulder


Spicy Slow Cooked Pussac Punay Beans


Aji Spiced Pusssac Punay Bean Soup with Kale


Pork Broth 


It is amazing how much food you can make from just a few Organic vegetables, spices, water, beans, meat and patience.
Enjoy!
Lisa

Spicy Slow Cooked Pussac Punay Beans in Homemade Vegetable Broth

January 18th, 2012 at 10:10 am by Lisa - Gluten Free Foodie
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I love my beans ...
 I really think they are magic beans!
Every time I eat my favorite beans I wake up and feel great!
I think it is because the beans are so low in sugar less than 1g, 1 g of fat and 10 g of protein!
Per 1/4 cup serving 150 calories plus all the vegetables and
nutrients you are getting from the homemade broth.
Wow! No wonder this is my favorite meal year round.

My new favorite way to cook them is slow and steady with Aji Pepper Pods 
and fresh homemade vegetable broth.
The flavor is fresh, clean, deep and lingers nicely on your palate. 
It is the perfect way to warm up on a wet, cold day of snow or rain.


The heat level for these beans is a 5 on a scale of 10 being the hottest.
To make it not so spicy omit the Aji Limo Pepper Pod.

Make sure you soak the beans in fresh cold water with a pinch of sea salt for at least 8-10 hours.  Change the water at least 2 times during this time.  This will help take away the extra "effects" from eating beans.  The ratio I use is 1 cup of beans to 2 cups of water.



Ingredients

1/2 cup Organic yellow onion
1/2 cup Organic red onion
3-4 cloves chopped fresh garlic
4-5 leaves Organic kale 
1 bag Organic baby carrots
4-5 stalks Organic celery, chopped
1 Organic leek, chopped
1/2 tsp black pepper
1/2 tsp thyme, dried
1/2 tsp oregano
4 cups cold filtered water

Cook on high for the first 2 hours.  Adjust the heat to low and cook for 4-5 hours or until the beans are tender.  Please note that some slow cookers have different settings, so adjust accordingly.  If you do not have a slow cooker you can cook this in a 5 quart Dutch Oven at 350 degrees for 1 1/2 hours then at 300 for 2-3 hours or until the beans are tender.

Take off of heat and let cool on a cooling rack for 1-2 hours.  After the first hour pour the beans and broth into a storage container and continue to let cool. 

A little info about the spiciness of this meal.  The Aji Limo Pepper is a heat level of 8 on a scale of 10 being the hottest.  Great flavor and will add beautiful red orange color to your dish.  Aji Panca has a mild in heat - fruity, berry-like flavor that is a nice compliment to the Aji Limo to round out the flavor.  If you like a more mild not so spicy meal just add 2 Aji Panca Pepper pods and omit the Aji Limo. The flavor will still be amazing!


Enjoy!
Lisa
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About Lisa - Gluten Free Foodie

Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at glutenfreefoodies@gmail.com Original blog - GlutenFreeFoodies.co After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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