Tag Archives: basil

Gluten-Free Cheerios Fried Chicken (w/creamy poblano sauce; DF GF)

I did something that I never thought I’d ever do: I breaded chicken with Cheerios.  Might sound unconventional, but again, when have dishes on my channel been too “normal”?  And I guess it’s a sacrifice of what’s typical for taste.  …which is not a sacrifice at all in my book.

Cheerios are now gluten-free, as you may have seen from my last recipe post and video, and I am delighted to partner with them for these two recipes.  When I was contemplating what recipes to do I knew I wanted one to be savory… to use the sweetness of the oats from Cheerios in a main dish to add some crispiness and warm flavors.  Turns out they make a mean breading.

Cheerios-Fried-Chicken-Web1

Like, terribly good.

The breading recipe is pretty darn easy and I accompanied it with a dairy-free roasted poblano cream sauce.  This sauce is inspired from when I cooked at Mextiza, a James Beard award-winning Mexican restaurant in Portland, OR.  The chef would have us roast the poblano peppers directly over the fire of the burners until black all over, put them in a covered bowl to make the skins easier to remove, wipe off the skins, and then slice them into thin strips before reducing them with cream and epazote.

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potted herbs > packaged herbs

mintI’ve come to a revelation– I hope to never buy herbs again in the grocery store!  This reality goes far beyond any sort of farm-to-table philosophy and straight into my pocket, I decided I will grow all the herbs in my own garden from now on, so they will be more natural and healthy, I even get the best trimmer from http://thegardeninghub.com/reviews/top-hedge-trimmers/ just for this. So take note:

herbs

Each of these plants cost no more than 3 bucks.  In the grocery store where the herbs will probably die in like 3 days anyways?  One buck less.  And they don’t keep having little herb babies.

Buy your own herb pots!  Even if you have no garden (I surely do not have enough moolaw to afford a garden in this urban landscape) simply keep a few pots of choice in your kitchen next to the window.  These lovelies reproduce more quickly than rabbits.  …which is why I don’t feel bad using the baby leaves to top my tartines with my teff bread.

plated tartine herb

fruit salad with basil

fruit-salad-with-basil-far-awayWEBThe jackets are stowed and the tank tops aplenty.  Give your fruit salad some peps by adding fresh basil. 

To really infuse the flavors, mix all ingredients 30 minutes before serving.  Today I enjoyed a combination of peach, banana, apple, and blueberry.  The banana adds a luscious creaminess and juxtaposition of texture from the firmness of the blueberries and apple.  The peach is a flavor complement to both blueberries and bananas.  Basil ties this together into something curiously savory and herbaceous.

 

wasabi smoked trout tartine

After my midnight escapade with baguette I found myself with this:

wasabi-trout-bread-gluten-free

This is the type of thing you walk by daily in Paris, flecking the windows of the local boulangerie, stuffed with cheese and vegetables and sliced fine meats and just the right amount of sauce to make it all come together.  It is what we call lunchtime for the working Parisian, a quick grab and go type of shape that has that comfort food quality for all those who grew up or have lived here.  But not a comfort for those enjoying food without gluten.

While I do still assert that the bread here is easier for me to digest than in the States, it does still contain the protein of wheat, and I do still have a strong sensitivity to said protein that makes me prepare gluten-free bread at home.  This little leftover from my moonlit baking session gave me a lunch idea worth sharing: a combination of sweet wasabi and basil, creamy avocado, and light yet flavorful thinly sliced smoked trout.  The reason I find this preparation particularly interesting is that the cream from the avocado provides a nice cushion between the trout and the bread, and hiding the basil under the trout and topping with the wasabi powder hides the layer of sweetness from the basil and leaves your palette even more pleased than your eye.

wasabi-smoked-trout-tartine

Find your favorite gluten-free bread (or use the Buckwheat Loaf or Home Sweet Honey Buns), and slip into a little lunch pause that is as Parisian as you can handle.

smoked trout wasabi tartine

Serves 1
Prep time 5 minutes
Allergy Fish
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Meal type Appetizer, Bread, Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Pre-preparable, Serve Cold

Ingredients

  • 2 medium slices gluten-free bread
  • 1/2 avocado (sliced)
  • 2 medium slices smoked trout (or salmon)
  • 3 larges leaves fresh basil (cut into thin strips)
  • pinch sea salt
  • 2 pinches wasabi powder (*wasabi powder is available at most supermarkets in the Asian section or at Asian specialty stores.  Not to be confused with wasabi in a tube already hydrated.)

Directions

Step 1 Lightly toast the two slices of bread and slice your avocado into thin strips.
Step 2 Top toasted bread with avocado slices and add a pinch of salt atop each lightly.
Step 3 Top with basil, and thinly layer smoked trout on top with no overlap
Step 4 Evenly dust fish with wasabi powder, and serve with a shaved mango salad with some olive oil and lemon juice for something incredible.

 

 

beans!

black-beans-webThe Greek mathematician and philosopher Pythagoras forbade the eating of beans, as he decreed that the legumes contained something of which the soul was composed.  I think he might have been exaggerating just a tad, but I can understand his enthusiasm for the magical fruit.

mung-beans-web

What’s so good about beans?  Mr. Laertius may have been right about them being something exceptional, but here is the tip of the ice berg of reasons why they should not be banned from your regime:

1. Beans are a huge source of fiber.  Yes, yes, that’s why they are also the “magical fruit”, but if you want to pass things that are not magical in your body, tally ho.

2. Beans have a low glycemic index.  Composed of complex sugars, these carbohydrates take time for your body to break down, but are easier to process.  This makes you stay full longer, reducing cravings, while providing a natural source of sugar your body readily uses, not stores.

3. Beans are full of protein.  In combination with rice, they make a complete amino acid, which is the protein found in meat that most vegans or vegetarians are missing from their diet of they don’t work for it.

4. Beans are full of vitamins and minerals.  Another problem vegetarians might find, or anyone really, is a low level of iron.  Beans have a lot of this– as well as copper, magnesium, folate, and vitamin B6, which is a vitamin that is reduced if you’re drinking booze, so if you’re making some parties, jump on board with the beans to get your energy back up!

5. They taste awesome when cooked from their dry form with a bit of thyme and a bay leaf, and then are sautéed with onions, garlic, ginger, turmeric, cumin, a touch soy sauce, and some oregano afterwards.  Oh yeah.

…and they’re also gluten-free.  (since you find them on this blog, you can imagine they would be!)