Archive for the ‘Gluten-free’ Category

Kale: Irish Colcannon Mashed Potatoes & Halloween

Tuesday, October 25th, 2011

One of the best things about having this blog is discovering how other cultures use ingredients. I was thrilled to learn about another use for kale in Irish colcannon – mashed potatoes. Coincidentally, colcannon is a favorite this time of year for Halloween.

Colcannon (“cal ceann fhionn” or “cal ceannann”) is an Irish version of mashed potatoes with extra goodies like kale and cabbage added. It is one of Ireland’s national dishes. Early recipes of colcannon date back to the early 1700s. Later the dish was introduced to the English who then modified it to create their version called “bubble and squeek.”

Colcannon potatoes are typically served year-round by home-cooks and restaurants, but colcannon’s more interesting tale is its association with Hallow’s Eve.

In some parts of Ireland, various objects with symbolic meaning were folded into the mashed potatoes. Finding a ring in your spuds meant you were sure to marry in the next year, a coin a sign of wealth, a thimble meant you’d be a spinster, and a button a bachelor.

In other parts, young unmarried ladies  were also purported to fill their socks with spoonfuls of colcannon and tie them to their front doors. Apparently, the first available man to walk through the door would be a suitor.

I don’t know about colcannon’s powers for divination, but these mashed potatoes are a welcome alternative to regular ones.

Although colcannon was originally considered peasant food, these creamy mashed potatoes made with lots of butter and sautéed kale, cabbage, garlic and nutmeg are not skimp on flavor. I’d much rather fill up my belly than some socks with this version. But, then again, I already have my husband.

Tidbits on Kale:

  1. Kale has been cultivated for more than 2000 years.
  2. Northern Europeans were fond of kale because of its high vitamin content – it has ample amounts of vitamins A and C, folic acid, calcium and iron.
  3. Choose kale that is rich in color; leave should not be limp or yellowing. Store it the coldest section of the refrigerator. Eat within 3 days or before the leaves start to turn limp.

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Kale: Catalonian (Spanish) Greens with Raisins and Pine Nuts

Thursday, October 6th, 2011

cooked Kale greens with golden raisins pine nuts Spanish Catalan

Kale – there’s so much more to make with this leafy green than kale chips. Try this easy recipe for Catalonian sautéed greens with raisins and pine nuts. In case you didn’t know Catalonia is an autonomous community in northeastern Spain . . . .

Yes. I’m back – with food facts and recipes.

It worked. The hints from FFC friends and followers about not having seen any posts in their email box or RSS feed.

I wish I could say I was traveling the world eating exotic food to my pansa’s (belly’s) content. Nope, I came down with a nasty summer bug that lingered and lingered. For nearly two months, I did a drastic clean up of my diet cutting out anything white (flour, sugar, dairy), alcohol, and even my go to remedy for all that ails me . . . chocolate.

Instead I upped the fruit and veggies and have been eating loads of leafy greens – kale , chard, beet greens, spinach, cabbage, etc. If you didn’t know it, leafy greens have anti-inflammatory properties and are full of anti-oxidants, plus they’re good for nutritional healing, particularly for the liver – when you/your body is stressed and your immune system is down.

I like greens raw and cooked, so eating them has been no chore for me.

This recipe for kale and chard with garlic, raisins, and pine nuts is just one adaptation of sautéed greens we’ve been eating for years. Mix it up depending on what’s in your garden, pantry and refrigerator. This raisin/pine nut (and/or almond) combination comes from Catalonia’s take on espinacas con pasas y pinones (spinach with raisins and pine nuts), although they also use other leafy greens.

Espinacas with Raisins and Pine Nuts is usually a first course and is popular in other parts of the Mediterranean from Sicily to Greece. It also makes an excellent side.

This version, and my preference, is to use kale or a kale/chard combo, since spinach is less hearty and wilts much more. I also prefer to saute the greens and skip the parboiling that’s generally customary to other recipes. The greens are finished with orange juice, a technique I picked up from Bryant Terry, a chef and author of Vegan Soul Kitchen.

Kale and other leafy greens are abundant and vibrant now with the cooler temps. So next time you score some, try this Spanish favorite. For all my readers who are into Southern and Soul Food, you’re sure to like these – they’ve replaced the traditionally cooked greens in our house.

Glad to be back. Happy eating!

Tidbits on Kale:

  1. Kale is a variety of cabbage that descended from wild cabbage native to the Mediterranean region.
  2. Kale may have been the first cultivated cabbage.
  3. Kale was one of the most common green vegetables in Europe until the middle ages.

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Brazilian Orange Raw Kale Salad

Friday, July 22nd, 2011

citrus kale salad, Brazilian Greens, easy kale salad

The first time I ate feijoada, it was served with an excellent collard green salad. It was the perfect compliment to the rich and thick black bean stew.

After doing a little research, I learned kale is also used to make Brazilian greens. Since I grow kale in my garden and I know that many of you are looking for additional ways to use this healthy leafy green (kale is a rich source of vitamins and minerals and is touted by health advocates as having anti-inflamatory benefits), I created this super easy Brazilian kale salad with oranges.

Kale was introduced to Brazil during Portuguese colonization along with other food stuff like: figs, citrus fruits, coconuts, rice, watermelon, Guinea pumpkin, mustard, cabbage, lettuce, coriander, cucumbers, watercress, eggplant, carrots, according to the Encyclopedia of Food and Culture.

Since Brazilian greens and feijoada are served with orange wedges, it was obvious to me to combine the greens and oranges into a more-modern version.

Nearly all the recipes for Brazilian green salad that I could find in cookbooks and online called for cooking the kale or collards – either boiling, blanching, or sautéing them. In our house we prefer to eat our kale raw, so this salad is one of the raw kale versions in our rotation. If you haven’t eaten raw kale, don’t be alarmed.  The citrus in the dressing tenderizes the greens and also removes the bitterness – much like the ever-popular lemon-parmesean-based one that populates the internet.  If you like or if you’re greens are super bitter, give them a quick saute before adding them to the salad.

You could also use collards or swiss chard as a substitute. As far as all things kale, I prefer the lacinato variety over others. Lacinato kale can also be found under the names cavolo nero, black cabbage, Tuscan cabbage, Tuscan kale, and dinosaur kale.

Whether you make feijoada or not, you’ll want to try this salad. By the way, it’s one of those salads that’s better the next day or two after the flavors have melded and the greens have fully softened.

Best Latina Food Blog – Please Vote

I’m one of the finalists up for Best Latina Food Blog sponsored by Blogs By Latinas. I appreciate every single vote of support nominating Fork Fingers Chopsticks to get me this far. Would you vote for FFC in the final round?

  • Vote at Blogs by Latinas before midnight Tuesday, July 26, 2011.
  • When you go to the site, you’ll need to fill in a vote in the other categories (I’m obviously in the FOOD category)
  • To submit, scroll down near the blue “quit” box, then use your right arrow button to find the “finished” button to submit.

For almost two years, this blog has been the space where I combine my creative talents and passion food. Thank you, not only to those who voted or who will vote, but to all of you who follow my kitchen escapades as I explore ingredients and culture.

Happy eating!

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Holiday: Splendiferous Cinco de Mayo Eats

Thursday, May 5th, 2011
Cinco de Mayo - History Horchata Mole Poblana Palenqueta Tacos Salsa

Traditional and unsual Mexican eats on Fork Fingers Chopsticks: (top left, clockwise) horchata, purslane tacos, mole poblano, zucchini succotash, salsa verde with tomatillos and avocado, Mexican pumpkin seed peanut brittle.

Feliz Cinco de Mayo. For those not in the know, this Mexican holiday commemorates the country’s victory over the French in the Battle of Puebla on May 5, 1862.

Ironically, the day is celebrated more broadly in the U.S. than in Mexico (with the exception of the city of Puebla). Why? According to some academics, the impetus for American interest was the large number of Mexicans living in California during that time period. When they got word of the victory, they banded together to celebrate the success of their motherland.

Today, the holiday is less focused on the significance of the 1862 battle and is instead a general celebration of Mexican heritage and culture. Many Americans – whether of Mexican descent or not – now participate in Cinco de Mayo festivities.

Mexican eats . . .

In homage to my Mexican roots, I’m reminding you of the splendiferous Mexican eats on Fork Fingers Chopsticks. Yes, I said it . . . “splendiferous.” It’s my word of the week and perfectly describes the array of awesome recipes on my site.

I hope you prepare at least one of these dishes this Cinco de Mayo weekend.  So far, the horchata recipe is the most sought after.

Which recipe is your favorite, whether you’ve made it or not?

Apps:

Mains:

Sides

Drinks & Sweets

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Coconut Milk: Mexican Coconut Mango Popsicles – Paletas de Coco y Mango

Sunday, April 24th, 2011

A sure sign of warm weather is the jingle of the paleta cart being pushed through the neighborhood. The bells calling out to the kids and ice cream lovers like the Pied Piper.

I admit to being lured in just as much as the kiddos. How could I not? Paletas are Mexican popsicles – either cream or water-based treats – served up in traditional and unusual flavors. Any visit to Mexico, especially beachside, is not complete without a visit to the paleteria or heladeria.

When it comes to sweets, I’m generally an “anything-with chocolate” gal. But with my ice cream, I am much less predictable. Last year it was lemon and, so far this year, it’s coconut. Thanks to you and all these coconutmilk recipes.

The paletas de coco (coconut popsicles) that I get from the neighborhood paleta peddler are okay in a pinch.  But, if you want one that’ll make you ooohh and aaaahhh, make your own at home.

This coconut ice cream recipe calls for just a handful of ingredients – coconut milk, cream, vanilla, mango, and shredded coconut – and is very easy to make.

Use it as a guide or inspiration to create a paleta that suits your taste or whatever you have in your pantry. In addition to the coconut milk, you can add sweetened condensed milk, as other Latin American versions do. Or, if you’re watching your waist, use a low fat coconut milk and swap out the cream/milk for the refrigerated coconut milk that has about 80 calories/5 grams of fat. Regardless, I recommend you try it with diced mango or pineapple. And, to add even more texture, use the shredded coconut.

The chunks of mango make for a tangy and sweet bite and cut the richness of the coconutmilk and cream.

If you don’t have popsicle molds, go old-school and make them in some small papercups with popsicle sticks or use your ice cube tray to make mini-paletitas.

If you’re not into popsicles, then I recommend using the same recipe to make coconut ice cream with mango. Just follow your ice cream maker instructions, generally adding the fruit and shredded coconut milk at the end before freezing.

Caution:  this ice cream is addictive.

Mexican popsicle coconut coco mango pina

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Coconut Milk: Filipino Shrimp, Green Beans & Squash – Ginataang Sitaw Kalabasa

Wednesday, February 23rd, 2011

Coconut milk is all that and then some. It is the perfect creamy addition for both sweet and savory dishes.

In our house, we use coconut milk more often with spicy curries and soups and only occasionally in drinks like coquito and sweets like Vietnamese rice pudding (che dau trang).

Growing up, coconut was rarely eaten in our house – except for the shredded version my mom used in desserts or those extremely rare occasions when my dad busted open a hairy, brown coconut. First, he carefully drained the precious coconut water by piercing the coconut eyes (pores) with a hammer and long nail. As youngsters, my little sister and I always lined up for a sip. Then he covered the coconut with a towel and whacked it with the hammer.  And, finally we got to pry at that precious white flesh.

Fresh coconut is still hard to come by, and a bit hit or miss when I find one at the market here in Denver. Thankfully, canned coconut milk is more readily available.

In this Filipino recipe for Ginataang Sitaw Kalabasa, squash and green beans are simmered in coconut milk to create a luscious meal. “Ginataang” (also spelled “ginataan” or “guinataan”) is a Filipino term referring to food cooked with “gata,” the Tagalog word for coconut milk.

My girlfriend Cher turned me onto this dish last fall when her garden was bursting with buttercup squash and the cool weather of the new season was setting in. It’s one of her favorite Filipino dishes that her mamma makes. It’s so good that my husband and I gobbled up three servings each and took home the leftovers. I can be gluttunous – especially where coconut milk is involved.

If you can find buttercup squash use it – please.  As the name suggests, it’s buttery and also a little sweet. Its flavor is not duplicated with other squash varieties. If you can’t find buttercup, substitute with acorn or your favorite squash – your dish will still be delicious. Also note that most traditional recipes for ginataang sitaw kalabasa use long beans, but tender green beans are a good substitute.

This is comfort food, Filipino style.

Tidbits on coconut milk:

  1. The coconut tree, cocos nucifer, is considered one of the most useful trees in the world. The long list of uses includes:  food and drink, serving vessels, cooking fuel, textile fibers, thatching/basket materials, timber, medicines and many other useful products.
  2. Coconut milk is a thick sweet liquid that is made by pressing water through grated coconut flesh. Do not confuse coconut milk with the naturally occurring opaque liquid derived from the coconut.
  3. Canned coconut milk has a fat content ranging from 10 to 25 percent. The higher the percentage means it has more coconut cream and less water, and is also more thick. Pay attention to whether your recipes call for milk or cream.
  4. When purchasing coconut milk, opt for those canned versions that do not contain gums or thickeners. Quality canned coconut milk will separate, with the cream rising to the top. Just shake the can before using. Coconut milk is also available in fresh form in the refrigerated section of markets.
  5. Refrigerate unused canned coconut milk and use within a few days.

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Chicken Soup: Greek Lemon Chicken Soup – Avgolemono

Thursday, January 20th, 2011

Chicken soup is food for the soul and is said to be the most famous broth-based soup in the world. Because it is so popular there are innumerable cultural variations and recipes.  I could have an entire blog devoted to chicken soup – but that would get a bit mundane for both you and me even though I am a soup and sauce addict.

One of my favorite chicken soups – yes, I have a lot of favorites – is avgolemono soupa, Greek lemon chicken soup. “Avgolemono” refers to the egg (avgo) and lemon (lemon) sauce that is the basis of many Greek dishes. The term is also widely used to reference the soup that’s made of the same.

This is a heartier version than most traditional and commonly found recipes because it includes both the cooked chicken and veggies. Many recipes also call for adding flour or cornstarch, I don’t use either and make this recipe gluten-free friendly by using a starchy rice to make the soup thick and creamy. The eggs are also a thickener and give it some richness.  If you can eat pasta, try it with orzo pasta – it’s frequently the preferred starch used to make avgolemono.

The secret to making a really good Greek lemon chicken soup is the stock. If you have home-made stock all the better. If you don’t keep your freezer stocked with it, you can substitute chicken thighs for breasts, which will make for a tastier broth. If you use bouillon cubes, good luck.

If you’ve never made or eaten avgolemono, do try it. Like many other Greek dishes, the use of citrus brings a refreshing balance of flavor.  It’s light but still satisfying and great for leftovers. I’ve been grubbin’ on it these last few nights when I needed some comfort food – the cold temperatures and snow are back in Denver.

I also wanted to mention that I made a food stylng faux pas – I added the fresh ground black pepper to the bowl before I photographed (and soon after ate) it.

By the way this is one of those soups that tastes better the next day.

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Chicken Soup: Peruvian Chicken Quinoa Soup – Caldo de Gallina con Quinoa

Sunday, January 9th, 2011

2010 went out with a bang. A big one:  I ended the year with a nasty cold (that has just finally run its course) and then injured my foot, which will take longer to recover.

For the last several weeks, I’ve been feeling a bit blue inside and out. So, what better a remedy than chicken soup? It’s not poshy. It’s real food – food you eat when you need something nutritional and comforting.

Caldo de gallina con quinoa (chicken soup with quinoa) was the first meal I ate in Cuzco, Peru. The city is the primary entry point for all the folks like me who set out to visit Machu Picchu and sits at about 11,000 feet in altitude, which means it gets chilly at night. The chicken soup was memorable, however, the alpaca that I also ordered was not.

This Peruvian chicken soup is a brothy fix that will take away the chill, clear the head and sinuses, and soothe your soul. It’s also packed with protein since it has chicken and the “Mother Grain” – quinoa. Read more about the history of quinoa and its nutritional benefits in my previous post.

It’s the perfect time of year for chicken soup. Have a happy and healthy 2011!

Also, if you love the outdoors or if you appreciate architecture, Machu Picchu is a must see. If you’re up for it, I’d also recommend hiking the Inca Trail to get there. It makes the journey to this sacred place – even more spectacular. My husband and I, along with two friends, made this journey in 2006 – with some unexpected adventure (but, that’s another story).

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Pumpkin Seeds: Mexican Peanut Pumpkin Seed Brittle – Palanquetas

Sunday, November 7th, 2010

pepitoria pepitas cacahuate mexican brittle

If you checked out my Mexican Pumpkin Seed Pesto, you know that pumpkin seeds have been used in Mexican cookery since pre-Columbian times. Pumpkins are believed to have originated in Central America about 5500 B.C.E.

Pumpkin seeds are used in many Mexican dishes, typically to make thick, rich sauces. However, they are also frequently eaten there as a snack – roasted in oil or used to make palanquetas or pepitorias, a candy brittle.

Know that generally, I turn up my nose at regular peanut brittle – something that started when I was a teenager wearing braces. So, this Mexican brittle is exceptional.  It’s packed with good for you ingredients and has less of the sugary brittle.

Palanquetas (brittle with nuts) or pepitorias (brittle with seeds) are usually flat, round disks, but they are sometimes also packaged as rectangular blocks. Candy makers load them with a single ingredient like pepitas (pumpkin seeds), cacahuates (peanuts) or sesame seeds (ajonjoli) – or, they make them with this trio of  traditional ingredients, sometimes also adding popped amaranth .

With this recipe you’ll be able to make your own at home. It’s easy.  If you’re wary about eating “brittle,” you can boil the honey for less time and your final palanquetas will be more chewy like those fancy, expensive granola bars you find at the natural/health food stores.

This weekend I made two batches – I took one chewy version to a friends’ house and they were an instant hit. The other, I made more brittle-like. Either version will make a great protein snack fit for your outdoor, air and car travels. These also make great goodie gifts during the holidays. To make them more novel, add some ground chile and a squeeze of lime to your honey before you boil.

My version uses honey as the brittle base rather than sugar or sugar and corn syrup that most recipes call for. It’s a hearty snack that’s not overly sweet.

Tidbits on Pumpkin Seeds:

  1. Pumpkin seeds are more rich in iron than any other seed and are an excellent source of zinc, an essential mineral that helps the immune system.
  2. Buy hulled green (untoasted) pumpkin seeds at health-food stores or Mexican/Latin American markets where there is frequent turnover. Untoasted pumpkin seeds are less perishable. Store them in the freezer.

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