Miz Chef

Cooking Up a Healthy Life


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Caramelized Onion Rings with Chipotle Cream and Mimolette

 

So, I’ve been fortunate enough to attend several events hosted by The French Cheese Board in New York City. This past month, I attended a soiree at their new location in in Little Italy. (Although, judging from the hip space and chic crowd, I’m tempted to call it a Soho party.) There was an amazing selection of cheeses and I had my fill, for sure.

Anyway, the very nice people at The French Cheese Board were gracious enough to offer me some cheeses to experiment with. And who am I to turn down such generosity? No one, that’s who. I requested three kinds of cheeses, and below is the first recipe I came up with. This one uses one of my new favorite cheeses, Mimolette.

Mimolette is a sharp cheese, and has nutty, fruity undertones. It’s easily spotted within a selection of French cheeses because it’s the color of cheddar (except more vibrant), and has a thick, granular-looking crust.

I thought that both the color and flavor would go well with vegetables, so I decided to make Caramelized Onion Rings with Chipotle Cream and Mimolette. Caramelized onions are incredibly divine, but if you’re not a fan, try this with grilled asparagus or grilled or roasted sweet potatoes slices. Continue reading

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Peanut Butter & Cranberry Sandwich

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A while back, while scrolling through photos of food on Instagram,  I came across a picture of a peanut butter and jelly sandwich. It was enticing.

Let me just say that while I love peanut butter, I’m not fond of jelly. So, ever since I was a kid, I’ve been eating peanut butter sandwiches, sans jelly.

But the PB&J in this photo was so delicious looking, so scrumptious, that it made me think for a moment that maybe I’d been wrong. Maybe I’d judged jelly too harshly. Maybe I should give it another try.

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Mmm, no. I’m old enough to know what I like and don’t like. Honey, yes. Jelly, no.

Then, a thought hit me. What if…now, hear me out…what if I made a peanut butter and cranberry sandwich? I had a jar of homemade cranberry sauce left over from Thanksgiving. I’ve used cranberry sauce for many things—why not a sandwich?

And, so, I did. And it was crazy good. I mean crazy AND good.

No, I was right the first time. Crazy good.

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Cheesy Spaghetti Squash Bake

Cheesy Spaghetti Squash Bake

Some people don’t know what to do with spaghetti squash. It’s an odd vegetable. It’s a squash but has a crispy texture and comes apart in strands. So, while you can certainly prepare it they way you would prepare it they way you’d prepare other squash, the result will be very different.

But because the flesh comes apart in strands, many people use it in place of spaghetti, with tomato sauce, cheese, and everything. And, along those lines, the squash can be used in place of pasta in other ways.IMG_5993

Here I decided to do a modified mac and cheese, combining spaghetti squash with actual pasta. But it’s not a true mac and cheese becuase it contains no milk of any kind. But it does have 2 kinds of delicous cheese, so I call it a Cheesy Cheesy Spaghetti Squash Bake.

By using 2 kinds of cheese, you get a deeper, more complex flavor. The cheeses I chose are Manchego and Jarlsberg, but you can substitute any other 2 cheeses you like. Or you can go the traditional route and do straight-up Cheddar.IMG_5996 Continue reading


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Black Rice Noodle Pie

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Hey, all. Gluten-free noodle time again! Those black noodles I bought and made last time turned out so good, I wanted to do something else with them. But what? Pasta pie, of course!

Pasta pie is nothing new, but I wanted to give it a new spin by using the black rice noodles. It’s not only tasty, but visually stunning as well. Texturally, of course, it’s a different experience than regular pasta pie, as it always is when replacing regular pasta with gluten-free noodles. The result is a tender, yielding pie, and it won’t sit in your stomach like a brick.

Look for black rice noodles in Asian markets and give this a try. It’s beautiful, fun, and, most important, delicious. Enjoy!

Black Rice Noodle Pie

Makes 8 servings

Approx. 14 oz. black rice noodles (or other gluten-free noodles)
2 tablespoons olive oil
1 cup milk
2 medium eggs, beaten
¼ cup + 2 tablespoons grated Parmigiano-Reggiano
1 teaspoon kosher salt
1 teaspoon black pepper
6 to 8 slices deli provolone cheese (about ¼ lb.)

IMG_5881Preheat the oven to 400 degrees F. Grease an 8-inch springform cake pan with 1 teaspoon of the olive oil. Line the bottom with a piece of parchment paper.IMG_5882IMG_5883

Bring a medium pot of water to a boil. Add the noodles, stir, and cook until firm-tender, about 8 minutes. Drain well.IMG_5868

Transfer to a mixing bowl. Add the remaining olive oil and mix throughout the noodles. Add the milk, eggs, ¼ cup Parmigiano-Reggiano, salt, and pepper. Mix well. The noodles will clump together, so stir well. Tear a couple of slices of the provolone into small pieces to make ¼ cup and stir that into the noodles.IMG_5884

Lay 2 or three slices of provolone on the bottom of the cake pan.IMG_5887

Pour the noodles into the pan (scrape the bowl to get any bits of cheese). Lay 3 or 4 slices across the top of the noodles, then sprinkle on the remaining Parmigiano.

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Bake until set (a knife inserted should come out just barely wet) and the cheese is golden brown, about 30 minutes. Let it sit 5 to 10 minutes.IMG_5889

Remove the ring from the pan and invert the pie onto a plate. Remove the bottom and the parchment paper and invert it again onto a serving plate.IMG_5896IMG_5899

Cut into 8 wedges. Serve hot.IMG_5905

 

 


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Amaranth-Dal Patties

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My pantry is stuffed to the gills with all sorts of items that the average cook with raise an eyebrow to. In fact, I’ll bet I have a few items in there that the average cook has possibly not even heard of, let alone used. If you were my neighbor and needed something for a recipe you were cooking or baking, chances are I’d have it. Anything at all. Need some flour? What kind? All-purpose? Whole wheat? Pastry? Spelt? Soy? Buckwheat? Barley? Teff? Oat? Fava bean?

Need rice? Currently, I’ve got brown, basmati, brown basmati, jasmin, Thai black, rosematta, glutinous Thai, and Japanese short grain.

Looking for grains? Choose from white and red quinoa, buckwheat, amaranth, sorghum, millet, and teff.

So, what am I saying here? That I am constantly looking for ways to use up all of that stuff! And so here is what I came up with to use both amaranth and some mixed dal I had. I could’ve just made a soup, but I wanted to do something different. This is what I came up with—Amaranth-Dal Patties. If you’re not familiar with amaranth, they’re tiny little grains that are gluten-free and high in iron and lysine. Here’s a link for more information.

Amaranth

Amaranth

You can season the patties with whatever herbs or spices you like, and/or dress them with any kind of sauce, from raita to salsa to piri piri (just make sure to pair the seasonings and dressing appropriately—you wouldn’t want to use garam masala as a seasoning and then dip them in Asian soy dipping sauce!). You can also substitute the flour for something that is gluten-free. Continue reading


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Wheat-Free Carrot Cake

IMG_5598This is one of those recipes that I made spur of the moment but, luckily, turned out well. So, I needed a quick dessert to make for a lunch at my parents’ house. We were having a guest who is gluten-free and I wanted to make sure there would be dessert for her.

There’s nothing easier than carrot cake. I love carrot cake. It’s not only flavorful and delicious, but it’s also very difficult to do badly. I mean, I’ve had great carrot cake, good carrot cake, and so-so carrot cake, but I don’t recall ever having terrible carrot cake.

That’s probably because it would take a deliberate effort to make a terrible carrot cake. There’s no creaming of butter, no whipping of egg whites, no adding of things in additions, or layering of ingredients. Aside from whisking together the dry ingredients first, everything gets mixed together. (And, quite honestly, you probably don’t even really need to mix the dry ingredients. I just recommend it to ensure that you get no lumps.)

I call this cake “wheat free” and not “gluten free” because it calls for spelt flour. I didn’t want to use all chickpea flour because I didn’t want it to be too heavy or dense or taste to “beany.” Spelt is related to wheat, so it’s the non-wheat flour that is closest to it in chemistry, flavor, and behavior. However, because it’s related to wheat, people who have Celiac disease can’t digest it. People who have a gluten/wheat intolerance, on the other hand, can usually consume it without negative consequences.

I (and everyone else) was pleasantly surprised at how light and moist this cake came out. It has a somewhat unusual flavor because of the chickpea flour but not a bad one. Just different. I hope you like it.

Wheat-Free Carrot Cake

1 cup chickpea flour
¼ cup spelt flour
½ cup coconut (palm) or date sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
2 cups shredded carrots
2 medium eggs, lightly beaten
½ teaspoon vanilla extract
½ cup applesauce
¼ cup water

Frosting:
1 (8-ounce) package cream cheese, at room temperature
½ cup confectioner’s sugar
1 tablespoon grated orange zest

Preheat the oven to 350 degrees F. Grease an 8- or 9-inch square baking pan or line it with parchment paper.

In a medium bowl, whisk together the flours, sugar, cinnamon, nutmeg, baking powder, and salt.

Stir in the carrots, eggs, vanilla, applesauce, and water with a wooden spoon or rubber spatula. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 to 40 minutes.

Transfer to a cooling rack and let it cool completely.

Make the frosting: With an electric mixer, cream together the cream cheese, sugar, and zest until smooth.

Remove the cake from the pan. Invert the cake, then invert it again on a serving plate. If you used parchment, peel it off gently. Spread the frosting evenly on the top and sides. Serve.

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(For the cake in the photo, I chose to use a simpler confectioners’ sugar icing and coconut flakes. Mix 1 cup confectioners’ sugar with a tablespoon of water. Mix until smooth, adding a tiny bit more water at a time, as needed. Spread over the cake, then sprinkle on 1/2 cup unsweetened coconut flakes.)


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Mediterranean White Bean Spread

IMG_5318I recently found myself with an abundance of dried Great Northern beans, and if you stopped by here last time, you saw that I took some of those beans to make Tomato-y White Beans.

I had cooked up a huge batch, so I needed to come up with something else. And, as I also said last time, because it’s summer, I’ve had access to a bunch of tomatoes. Well, both they went into a food processor for a white bean spread. With a few additional ingredients, this is a flavorful, filling, yet light, snack. It’s also perfect to taking to a picnic or barbecue.IMG_5309

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