Tim's Gluten Free Rice Salad

My eldest brother is a passionate food lover, actually all of my immediate family is.  Any gathering requires a great deal of discussion on what will be eaten over the various courses;  what will be drunk;  and who is making what.

This salad is a replication of a salad that my brother, Tim, had at a restaurant some years back but is a very simple, yet delicious salad that is a refreshing break from the usual potato salad.

Tim's Gluten Free Rice Salad

1 & 1/2 cups of brown rice
1/4 cup of wild rice
1 lemon, juiced
1/4 cup of extra virgin olive oil
a good pinch of salt;  more may be required depending on taste
1/2 cup of chopped fresh flat-leaf parsley
120g of blanched almonds

Heat the oven to 160 degrees fan forced.

Cook the two rices according to the directions on the packs.

Once the oven is heated, put the almonds on a tray shaking the tray a little to distribute them evenly.  Place in the oven and keep a close eye on them.  The aim is to have the almonds become a deep golden brown and not burn - you have been warned!!

Whilst the almonds are browning, juice the lemon and pour into a jug or jar.  Measure out the olive oil into the same dish.  Add a pinch of salt and stir or put a lid on the jar and shake or stir to combine.
Taste for balance of the flavours and adjust as required.

When the almonds are golden brown take them out of the oven and leave to cool.

Wash and chop up your parsley.  Leaves only please - no stems!  Chop it a finely as possible so it will combine with the rice easily.

Once the rices are cooked strain and leave to cool before combining all ingredients.

This salad is prefect to eat warm or to make ahead of time and get out of the fridge and deliver it straight to the table.

Happy eating!

monica@loveglutenfreeaustralia

Gluten Free Beef Tacos

I really enjoy both preparing and more importantly eating Mexican food.  It is a cuisine that most people think is greasy, cheesy, fast food.  But in reality it is not.

Whilst I have never been to Mexico, although it is on the never-ending list of places to visit, I have been to New Mexico and Southern California in the USA.  Both of these states in the US have large Mexican populations and the food is great.  So fresh and crisp in the produce and the flavours,  More importantly:  it is mostly gluten free!

I have found it difficult to replicate the wonderfully fresh flavours that I had with beef tacos in Southern California but I think that is an ideal replication.  Yes it needs further improvement, but this will happen with time.  For now it is delicious and so simple and uses herbs and spices that are pantry essentials.

Gluten Free Beef Tacos

1/4 tsp dried ground turmeric
1 & 1/2 tsp dried ground cumin
1 & 1/2 tsp dried ground coriander seeds
1 tsp garlic salt
1/4 tsp cayne pepper
1/4 tsp paprika
a pinch of salt and freshly ground black pepper
1/2 fresh red chilli finely chopped or a pinch of dried chilli flakes - leave this out if you don't like the heat
1/2 tsp dried oregano
a glug of olive oil
500g of lean beef mince
1 medium brown onion, diced
2 tbs tomato paste
3 tsp red wine vinegar

Heat the fry pan and put all of the herbs and spices in the pan.  Warm them gently for a few minutes, this will being out their flavours.

Put a glug of olive oil in the fry pan with the herbs and spices and stir them together to form a dry paste.  Add the diced onion and stir until the onion is coated in the spicy paste.  Let this fry for a few minutes gently, until the onion softens.

Add the mince and cook this until brown, breaking up the mince as it cooks.  You are after a fine texture of the mince as if it is too lumpy it will be difficult to get into the taco shells.

Once browned and of a fine texture, add the tomato paste and mix through.  Then add the red wine vinegar and cook this off gently, until it is all evaporated.

The sauce will be nicely cooked and an ideal consistency ready for the tacos.

An optional extra is to add 1/3 of a cup of finely chopped fresh coriander prior to serving.

Serve with warmed taco shells, grated cheddar cheese, diced tomatoes, shredded lettuce and a dollop of sour cream.

Note:  I use the Old El Paso brand of taco shells as these are gluten free and readily available at most supermarkets.  The ones in the photo are the Stand 'n' Stuff size.

monica@loveglutenfreeaustralia

Gluten Free Tomato and Pecorino Quiche

A gluten free quiche is a lovely light dinner to have.  The dilemma for any gluten free cook is the pastry.  How do a make a pastry that is gluten free and actually works?

I had a post last year where I had a complete pastry disaster and to be quite frank it really turned me off making pastry for a little while.  Truly a disaster.

In November last year a wonderful writer who cooks, Shauna James Ahearn, aka Gluten Free Girl created a brilliant gluten free cooking iPad App for Thanksgiving.  She and her husband, the Chef, have created so many wonderful recipes - you must get their book:  Gluten Free Girl and the Chef.  Their blog is the same name - an absolutely wonderful blog.

In their app they have a recipe for gluten free pastry which worked a treat.  One batch of this pastry is enough for two quiche shells.  One for today and one for the freezer or fridge.  I did this and it worked fine after a couple of days in the fridge.

Tomato and Pecorino Quiche

1 pastry shell, baked blind

1 1/2 cups of cream
3 large eggs
1/3 cups of grated pecorino
half a punnet of grape tomatoes or a similar cherry size tomato cut in half length-wise - you may need  more or less depending on the size of your quiche pan
a pinch of freshly ground nutmeg
a pinch of salt
a few grinds of black pepper

Measure the cream out into a large jug or bowl - I use a large pyrex jug to make this mixture in as it is easy to pour.  Break the eggs into the cream and whisk the eggs lightly and add the nutmeg, salt and pepper.  Stir in the grated pecorino cheese.

Pour the cream/egg/cheese mixture into the pastry shell.  Arrange the tomatoes cut side up in concentric circles.

Place in a 160 degree fan-forced oven and let it cook for approximately 20-25 minutes until the quiche is cooked and golden on top.  My test for checking if the quiche is the wobble test:  if needs to be a firm wobble, like a solid jelly, not too watery.  Sounds strange I know but give it a go when you make it.

Once cooked and passing the wobble test, turn the oven off and prop the oven door open with a wooden spoon to let the quiche cool slowly.  It will sink as it cools.

Serve with a salad for a lovely light dinner.

monica@loveglutenfreeaustralia.com

New Year - New .....?

Happy New Year to all!

Whilst I have been off the radar for a little while, I have not been resting.  Instead for me this time of the year is crazy and while I have been busy working I have also been thinking about the year that was and the year to come.

Last year I began my blog and I thank everyone for reading it.  Keep it up and don't be afraid to let me know your thoughts about particular topics and what you would like to read about or know.  You are the readers and I want to make this blog a resource that you can use.

Looking into 2013, I am going to keep the same format and increase the blogs to twice a week - please don't hold me to this as like all people I work and like to have a bit of a life!

I have also been exploring changing the look and feel of my blog - stay tuned, there are more details to come.

I do look forward to sharing my gluten free experiences both in the kitchen and out there in the world with you all in 2013.  Happy reading and even happier gluten free eating!

monica@loveglutenfreeaustralia