In Cucina

So, I am trying to not grocery shop quite so often and rely more heavily on my pantry.  I really felt that we had slim pickins for dinner tonight.  But I saw a can of tuna on the shelf and remembered the old standby, tuna noodle casserole.

Being gluten and dairy free, this could pose a problem.  So I did some searching and realized that I could make my own cream of mushroom base.  This may not be a revalation to a lot of folks, but I am not known for making things thick when they are supposed to be.  My gravy almost never thickens.  But I felt empowered, so I gave it a try.

In the skillet went a whole stick of butter.  I don't count butter in my dairy free world.  I suppose you could substitute margerine if necessary.  In went chopped mushrooms and shallot to saute.  Once they were softened, I threw in about 3 or 4 tablespoons of white rice flour and whisked away.  Once it was cooked a bit, I added a can of coconut milk and whisked away more.  I let it simmer a while and IT THICKENED!!!!  WHOO HOO!!!!  I added some garlic powder and pepper.  Yummy!

In it went with the pasta, tuna and peas.  Lots of pepper and I am good to go.  I know lots of folks add cheese and breadcrumbs and bake this a while and that would be good too.

I think I will try this technique with my gravy the next time I make it.

Until next time,

Ciao!

Birdie in Cucina

In Cucina

Fall means harvest time.  We recently stopped at the local farmers market and bought a large basket of red delicious apples.  My husband eats a lot of apple sauce, so I thought it would be fun to try and make our own.  This way I know exactly what is in it.

Red delicious apples are very sweet on their own, so I knew I would need very little additional sweetener.  I only used 1/2 cup of coconut palm sugar in this pot, along with the juice of one lemon, some cinnamon (of course), some ground ginger, and a wee bit of salt.  I also added about 3 cups of water. This pot is only half of the apples we purchased.  I made 2 batches in two days to give my hands a break on the peeling and chopping.  Cooked it down until the liquid was thick as I liked.  Then I let it cool and then bagged it in freezer bags and popped them into the freezer.

I am a bit too lazy for canning.  And I think I would like someone to teach me that first hand instead of just reading up on it.

I also stuck a bunch of the apple peels in the oven on cookie sheets at 250 degrees to dehydrate for snacks.  Why waste them?  Yum.

Until next time, 

Ciao!

Birdie in Cuchina

In Cucina

Yes, it has been a while.  It is now full on fall.  We are enjoying the last of our garden harvest.  I am disappointed to say that all but the fall lettuce I planted is gone, thanks to the nasty cabbage worm.  Poor skeleton kale plants.  But, it was a valient attempt.  Tomatoes are still ripening, so we are liking that.

Fall means football season.  Sundays are pretty lazy in our house.  As I made breakfast this morning, I also loaded the crock pot.  Two sliced onions, a sliced Granny Smith Apple, and a small pork loin.  Sprinkled with rosemary, salt and pepper.  Cooked on low all day.

With the crock pot, it is best to keep it simple.  My sister taught me that.  She would stick a whole chicken in the crock pot in the morning and come home from work to a perfectly roasted chicken.  It bastes itself.  I add a few seasonings, like grated ginger and orange zest.  Yummy!  Put in whole potatoes and come home to baked potatoes.  Some folks wrap them in foil first, but I don't.

On this particular lazy Sunday, I got too lazy.  I sauteed broccoli rabe without blanching it first.  Bad idea.  Blanching it gets rid of the bitter taste.  Always blanch!  We also had some mashed potatoes.

Okay, they were from a box.  My husband gets these wierd cravings for mashed potatoes, so we keep a box in the house.  I'm so ashamed.

So that is my lazy Sunday confession.

Until next time,

Birdie in Cucina