Autumn Apple Smoothie

Ohhh, this one's a keeper. To boot, it has nuttin' but fruits and veggies. No sugar, no powder, no milk... just the orchard in a glass. This is one silky smooth way to drink to your health.

You can make it totally raw by using unpasturized or fresh apple juice and freshly squeezed lemon.

AUTUMN APPLE SMOOTHIE
1/2 ripe avocado, skinned and pitted
1 McIntosh apple, cored
1-2 cups (depending on your desired consistency) 100% apple juice, not from concentrate with no additives
1-2 tsp lemon juice
1 ripe, spotty banana, peeled



1. Toss the avocado half in the blender. Chunk up the apple and add that too. Give it a whir with a little bit of liquid.



2. Add banana in pieces and blend until smooth and consistent with no chunks. Add more apple juice and blend as desired. Drink up, my friend!





PROS: silky smooth, nutritious, delicious, green, vegan, back-to-the-basics yumminess
CONS: can't completely obliterate apple skin bits. but they don't really get in the way...

Black Bean Chili and Cornbread

I had a hankerin'. From the moment my mind slogged out of the murky recesses of my well-earned slumber on Saturday morning, I was in the mood for chili. Chili and cornbread.

I had to work in the evening and certainly wouldn't have time to slave over a stove and oven. Normally, this would pose a problem, as my cravings are not easily subdued. But fortune smiled down on me on this particularly Septembery day. Robert cooked.

What he created was a delicious vegetarian chili with no tomatoes, kidney beans, or anything else I really associate with chili from my childhood. It's light and healthful, yet hearty and flavorful enough to fill your stomach and please the palate.

BLACK BEAN CHILI
cooking oil
1 cup diced onion, 1/2-inch dice
1 cup diced carrot, 1/2-inch dice
1/2 cup diced celery, 1/2-inch dice
3 cloves garlic, chopped
1 tbsp ground ancho chili
2 tsp cumin
2 tsp dried crumbled Mexican oregano (or 1 tsp ground)
1/2 tsp salt
1/2 tsp black pepper
2 cans black beans with juice
1/2 cup water, as needed

1. In a stockpot or large saucepan, sweat onions, carrots, and celery in a little cooking oil.

2. When soft, add garlic and seasonings. Cook, stirring constantly, over medium-low heat for about 5 minutes.

3. Add beans, along with their juice. Pour just enough water over chili to barely cover. Simmer gently, covered, for 30 minutes.

4. Serve hot with cornbread. Season to taste with salt and pepper.



PROS: healthy, hearty, vegetarian, tasty
CONS: simplistic, needs seasoning

This here is gonna be a two-recipe post! I just can't help myself. Chili and cornbread were made for each other.

The beauty about this cornbread is that it's gluten-free and tastes like corn. Not falsely fluffy and wheaty, but dense and mildly sweet and just plain corntastic. It makes a golden crunchy, crusty addition to a meal. It can be made sweet or savory by adding blueberries or jalapeño peppers to the batter.

CORNBREAD
1 cup medium-grind cornmeal
1/2 cup coarse-grind cornmeal
1/2 cup corn flour
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1 cup milk
1 egg
1/3 cup vegetable oil

1. Preheat oven to 400º. Warm 2 9"x5" cast-iron loaf pans, a 12" cast-iron skillet, or 12-cup cast-iron muffin pan in oven for 10-15 minutes.

2. As your bakeware warms, combine dry ingredients thoroughly in a large mixing bowl.

3. Add oil, blending well. Whisk egg together with milk, and fold into other ingredients until barely incorporated. Let sit for 5 minutes.

4. Butter preheated pan liberally. Pan is hot enough if butter sizzles and browns lightly. Immediately scrape batter into pan (or pans) and return to oven.

5. Reduce oven temperature to 375º and bake for 25-35 minutes or until golden brown and edges begin to pull away from pan.



6. Cool in pans 5 minutes, then remove to wire cooling rack and serve warm or at room-temperature.



PROS: corntastic, versatile, gluten-free
CONS: ...

Spotlight: Chaco Canyon Cafe

My newest obsession: Chaco Canyon Cafe.

Going out to eat poses a challenge for me. Firstly, I do not eat meat or any byproduct of it (making it difficult to consume ethnic cuisine, which is often cooked with some kind of animal fat and/or broth). Secondly, I have food sensitivities: MSG, wheat, and high fructose corn syrup. Thirdly, it's an impossible challenge to communicate this to a food server, much less find out what exactly goes into that platter of black beans. Not to mention the fact that I tend to eat ALL of whatever I'm served (leading to overeating), or that I really do prefer organic food. Enter Chaco Canyon Cafe.

I discovered this little cafe last year and didn't get a chance to eat there until last month. It's too bad, or I could have tried everything on the menu by now. Anyway, it's located on the corner of 50th and 12th in the University District, here in Seattle. A few blocks from the Saturday Farmer's Market. It's 90% organic, 100% vegan, and a good half of the menu is gluten-free.

If you want a great smoothie, some excellent juice, killer raw food, experiment with veganism, or want to expand your gluten-free meal options, head here. Good for lunch or dinner. Their juice menu alone is... worth a trip. Just to witness the raw power (get it, raw?) of that hulk of a juicer. Everything goes into there, including unconventional juiceable wondes like kale, basil, and garlic. They have sandwiches, a raw menu, daily soups, desserts, and bowls of yum. Oh, and a full espresso bar. Serving organic coffee.

Some dishes include: raw pizza, sandwiches on wheat, rye, or spelt bread, bowls with rice or quinoa and vegetables and/or beans, raw lasagna... Sandwiches come with salad or soup or tabouleh. And the juice... the last one I tried was called "Swamp Monster" and included carrots, beets, apples, and kale. Wow.

Why it's called "Chaco Canyon" Cafe is beyond my grasp. The dishes served are not southwestern. We're in Seattle.. Must follow up on that one.

It's fresh, it's clean, people are nice, and they compost or recycle most of their "trash." Meals are reasonably sized and leave you feeling... great.

So, check them out! Here is their website:
Chaco Canyon Cafe

Remember, 50th and 12th.

Learning Experience #1: Carrot Raisin Drop Cookies

I consider myself a pretty good baker. Nearly all of my concoctions are edible - most are downright scrumptious - but alas, I am new to gluten-free baking. I don't know if it's my technique, or the recipe, that is off, but one thing's for sure: these cookies will probably end up as a pulverized ice cream topping. If they're lucky.

Maybe my expectations were unrealistic? Maybe gluten free cookies are supposed to look like dog vomit.

Anyway, I chose this recipe because I love carrots and sweet things, and I love raisins, and I love (nearly) anything that has pumpkin pie spice as an ingredient. OK, they don't taste that bad. But um, yeah.

CARROT RAISIN DROP COOKIES*
1 cup gluten-free flour mix (2 parts white rice flour, 2/3 part potato starch, 1/3 part tapioca starch)
1/2 cup soy flour
1 (rounded) tsp baking soda
2 tsp pumpkin pie spice (I used 3/4 tsp cinnamon, 3/4 tsp ginger, 3/8 tsp nutmeg, and 1/8 tsp cloves)
1 cup rice polish (or crushed gluten-free cereal: I used Arrowhead Mills Rice Flakes)
1/2 cup butter
3 large eggs
1 cup corn syrup
2 cups grated carrots
1 cup raisins
1/2 cup chopped walnuts

1. In a bowl, mix together flours, baking soda, spice, and rice polish.

2. In another bowl, beat butter, eggs, and Karo with an electric mixer until blended. Mix in the carrots. Add the flour mixture. Stir until mixed, then beat until blended. Stir in raisins and nuts.

3. Spoon dough in tablespoon-sized mounds 2 inches apart on greased baking sheets. Bake in preheated 350° oven until cookies feel firm when touched, 12 to 14 minutes. Remove from pans and cool.





Makes about 4 dozen cookies
*Source: The Gluten-Free Gourmet: Living Well Without Wheat by Bette Hagman

I don't get it. I tried chilling the "batter" (yes, it made batter, not dough) in the freezer before baking, but it didn't make a difference at all. I don't know the chemistry of gluten-free baking or anything, but it seems to me that the recipe would have been better using sugar or brown sugar or a combination of both (at least then it may be drier!), and maybe some vanilla (and salt... hello?!) to bring the flavor up a notch. I don't know how acidic the corn syrup is, and if that's the only thing that the baking soda is reacting with to provide lift (which in this instance, let's face it, rivaled the lift of a crepe)... but I may have added baking powder as well. Ah well. Another day, another learning experience... will have to try this again sometime. Not soon.

At least the batter tasted good.

Acorn Squash with Corn and Pinto Beans

This will give you your daily dose of fiber. Mmm, mmm.

Tonight I decided on something warm and filling, yet not fatty or "heavy." Kind of particular, I know. So voila!

ACORN SQUASH WITH CORN AND PINTO BEANS
1 small-medium acorn squash
pinch sea salt and freshly ground pepper
1 tbsp butter
2 tbsp maple syrup, honey, or agave nectar
dribble cooking oil
1/2 cup (or so) cooked pinto beans
1/4 cup (or so) sweet corn
1-2 tbsp salsa
1-2 tbsp sour cream (optional)
1/4 avocado, sliced or diced (optional)

1. Preheat oven to 400°F. Cut squash in half along vertical axis (from stem to butt). It helps if you have a wide-bladed knife. I didn't, so I ended up with one piece being twice the size of the other. I like to think it looks homemade.




2. Scoop out seeds on either half. You can either discard them, or.... well, I thought it would be a good idea to try and dry them out. You know, in case I get hungry later and can use some seeds or something. Maybe I'll puree them and put them in a smoothie. Maybe I'll plant them in the garden. The possibilities are endless.



3. Sprinkle each squash half (or whatever) with salt and pepper to taste. Needs more salt than pepper, probably... Divide butter and maple syrup proportionally between the two, placing in the cavity that once contained seeds. Bake in a shallow baking dish containing 1/2" water for 1 hour. This would be a good time to take a shower, catch up on your e-mail, or brush your cat.



4. Remove dish with squash from the oven and set it aside to cool down for a few minutes. In a smallish skillet, warm up beans and corn with a little oil (just a little - nobody likes greasy beans). I suppose if you wanted, you could use a nonstick skillet. I don't like cooking with plastic, but whatever works for you. When they are warm enough to your liking, remove the pan from the heat and add salsa and stir. This a) cleans the pan, and b) warms up the salsa that is undoubtedly cold from being refrigerated, without cooking it down.



5. Serve with a bit o' sour cream and/or avocado (which I didn't have on hand, boo-hoo). You could also add melty cheese (such as monterey jack or pepperjack), chiles (in case you got stuck with mild salsa), a sprig of cilantro, or whatever you like. You could also use a different kind of winter squash, or black beans instead of pinto. It's your food! Enjoy it well. Serve with a fresh vegetable or something.

PROS: healthy, simple, tasty with proper seasoning.
CONS: a little bland unless seasoned just so, not the most picturesque!

day two

Today shall mark the second official day of my gluten-free diet. How long said regimen will last, I cannot say.

Yesterday I enjoyed:
Breakfast - an organic black plum and organic single-shot 12-oz pumpkin pie soy latte
Lunch - a gluten-free vegan burger with tomatoes, onions, pickles, cheddar cheese, and ketchup wrapped in a leaf or two of Romaine lettuce, corn on the cob, and potato salad
Dinner: quinoa tabouli, baked cod, and green beans with feta and pine nuts

Boy, was that good. And for breakfast this morning? One poached home-laid egg on organic gluten free toast. And another organic black plum.

I could get used to this. So far, no regrets...

In case you're wondering why I'm on a gluten-free diet, I am just remembering words said to me by my naturopath when I was little. Well, more like the general idea. I don't actually remember his words. He told me that I was sensitive to wheat, and that it was causing me to break out in eczema. While I grew out of my eczema as a teenager, it is back with a vengeance in the last few years and I am prepared to give up the bread, cookies, cakes, pies, pizzas, and other fine things to which I've become accustomed in order to see if it helps. Who knows? Maybe it will. And I'm a pretty good baker. I can make all those things without wheat.

You just wait. You'll see.

new blog

So here it is: my first post in a new blog.

I call it "Rice and Beans" because a) it's a food blog, and b) rice and beans are a staple for me. I strive to someday open up a little cafe in the big city to serve rice and beans to people without any food...

The purpose of this blog is to document my adventures in cooking. And eating. As a bit of an experimenter, not all of my stuff turns out the way... ah... I anticipate, but I plan on posting the more grisly details as a reminder that yes, some of my food really is quite awful. Hopefully there will be an abundance of goodness to make up for it. Of course there will.

I shall also be posting pictures, when they are available. What I wouldn't give for a Canon 30D.

For now, enjoy my blog! I welcome comments and critique.

Spotlight On...

Chaco Canyon Cafe

Mighty-O Donuts

Recipe Master List

Breakfast
Buckwheat and Corn Pancakes (Gluten-Free)
Buckwheat and Corn Pancakes, part II (Gluten-Free)
Cantacoco Smoothie
Gallo Pinto con Plátanos Fritos
West Coast Grits (Gluten-Free)
Yogurt


Drink
Autumn Apple Smoothie
Cantacoco Smoothie

Salad
Heart of Palm Salad
Mediterranean Pearled Barley Salad

Soups, Stews, Chowders, and Chilis
Black Bean Chili
Chickpea Stew (Gluten-free)
Collard-Potato Soup
Dutch Potato Soup
Lentil Stew
Miso Soup
Pasta e Fagioli

Seafood
Caribbean Crab Soufflé
Lobster
Miso Soup
Pan-fried Trout
Pan-Seared Sea Scallops
Rock Cod
Rundown

Entree
Biscuit Cassoulet
Black Bean Tacos (Gluten-Free)
Lasagna
Lobster
Oaxaca Tacos (Gluten-Free)
Rundown
Sheepie's Pie
Two-Bean Enchiladas
Vegetarian Burgers

Yeast Breads
Whole Wheat Bread

Quick Breads and Muffins
Banana Bread (Gluten-Free)
Buckwheat Bran Muffins (Gluten-Free)
Cornbread (Gluten-Free)

Cookies
Learning Experience #1: Carrot-Raisin Drop Cookies (Gluten-Free)
Gingered Sugar Cookies
Holiday Cut-Out Cookies (Gluten-Free)
Learning Experience #2: Snickerdoodles (Gluten-Free)
Learning Experience #3: Chocolate Crinkles (Gluten-Free)


Cake
Black Bean Brownie Cake (Gluten-Free)
Carrot Cake (Gluten-Free)
Chocolate Raspberry Creme Cake
Shadow Cupcakes

Pie
Apple Pie
Apple Pie (Gluten-Free)
Cranberry-Pecan Pie
Lime'on Meringue Pie
"Pumpkin" Pie

Dessert
Apple Crumble
Apple Pie
Apple Pie (Gluten-Free)
Bananas, Almonds and Hot Fudge
Black Bean Brownie Cake (Gluten-Free)
Carrot Cake (Gluten-Free)
Chocolate Raspberry Creme Cake
Cranberry-Pecan Pie
Lime'on Meringue Pie
"Pumpkin" Pie

Seasonal
Acorn Squash with Corn and Pinto Beans
Apple Crumble
Apple Pie (Gluten-Free)
Autumn Apple Smoothie
Christmas Quiche (Gluten-Free)
Cranberry-Pecan Pie
Equinox Eggs
Holiday Cut-Out Cookies (Gluten-Free)
"Pumpkin" Pie
Roasted Applesauce (Gluten-Free)
Thanksgiving Stuffed Squash

Vegan
Autumn Apple Smoothie
Biscuit Cassoulet
Black Bean Chili
Cantacoco Smoothie
Green Rice
Heart of Palm Salad
Japanetsy Noodle Bowl
Lentil Stew
Roasted Applesauce (Gluten-Free)
Shadow Cupcakes
Vegetable Stock