Sunday, May 28, 2017

easy tuna curry salad lunch

There was leftover basmati rice in the fridge, so I pulled some tuna cans out and did some conjurin'.

You'll need:

  • cans of tuna, drained
  • cooked and reheated basmati rice
  • mayo
  • salt and pepper
  • curry powder, powdered coriander, cumin, and turmeric
  • onion and garlic (I used dried)
  • chopped walnuts
  • a dab of mango chutney
Do this:

Mix the tuna, mayo, spices, and walnuts, then serve over rice with a spoonful of mango chutney. Just a spoonful of chutney helps the yummy lunch go down. Sprinkle with a little dried parsley if you like the color green (I do).

Saturday, May 13, 2017

gluten-free dairy-free savoury rosemary-garlic drop biscuits

It was a dark-ish wet day, the kind of day that cried big raindrop-tears for soup. Also, I knew that I needed to get dinner in the slow cooker this morning, so hamburger soup it was. (Ground beef cooked in a pan, then added to the slow cooker with chopped carrots, sweet potatoes, onions, garlic, peas, corn, water, canned tomatoes, tomato sauce, salt, pepper, basil, bay leaves, and beef bouillon cubes.)

And I was craving some kind of savoury biscuit to go with it (biscuit as in the American style: soft lumps of cooked dough, a bit crispy on the outside and mealy on the inside).

I've used this recipe from Elana's Pantry before, but today I heavily adapted it as I didn't have enough almond flour and I wanted to make it savoury and herby.

You'll need:
  • 1 cup almond flour
  • 1/2 cup flaxseed meal
  • 1 cup gluten-free baking mix (just flours, salt, and baking powder; no sugar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • chopped rosemary from the front porch, powdered garlic, dried parsley, and Italian seasoning
  • 3 eggs
  • 1/4 + 1/8 cup extra virgin olive oil
Do this:

Mix dry ingredients and herbs and spices in a bowl, and in a separate bowl, beat eggs and oil together. Then blend the wet ingredients into the dry, and drop in big spoonfuls onto waxed paper on a baking sheet. Bake at 170 C/350 F for about 14 minutes.

Serve with soup and self-respect. 

Tuesday, May 2, 2017

gluten- and dairy-free chocolate-strawberry mug muffins

The J-Bean is officially nine! He's always coming up with new and nifty food combinations, and he requested these for his birthday because "mug muffins are bigger than regular muffins."

I made up a recipe just for him, and now I will share it with you (even if it isn't your birthday).

You'll need:

  • a (greased) mug, of course 
  • 1 egg
  • 1 tablespoon grapeseed (or other neutral-flavored) oil
  • pinch of salt
  • pinch of baking soda
  • frozen-and-defrosted chopped strawberries (or double the amount of fresh, but boy howdy, the fresh ones are expensive in Japan right now)
  • fresh strawberries
  • 1 tablespoon sifted dark unsweetened fair-trade cocoa powder
  • 1 teaspoon pure maple syrup
  • 3 tablespoons almond flour
Do this:

Grab your partner (erm, greased mug), swing him round and round, and land him gently on your biggest work space. (If you live in Japan, granted, it won't be very spacious.)

Beat an egg in the mug, then stir in the oil, salt, baking soda, defrosted and chopped strawberries, cocoa powder, maple syrup, and almond flour. Stir well and lick that spoon because eggs are so nice in Japan you don't have to worry about salmonella.

Cook in your microwave for a couple minutes, then splash with some soy (or other dairy-free) milk, if you like. 

Top with fresh strawberries and birthday candles. Eat with a spoon, but don't forget to take the candle wax out first.