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August 19, 2015

Turkey, black bean, and three-chile taco boats {gluten-free}

Three-chile taco boats filled with turkey and black bean sauce. Just add your favorite toppings! #glutenfree

My friend Mary has been gluten-free and dairy-free for a couple of years, and one day she confessed to me that, sometimes, she gets a little bit bored with her cooking. I understand, because really, don't we all get in a rut once in a while? I do. To break out of the rut, you don't always need to invent something new; you might just need to jazz up the presentation a bit. I found Ortega gluten-free tortilla flats in my supermarket, in the Latin foods aisle. I made a slight variation of our favorite Tex-Mex turkey and black bean sauce, using some green chile powder my friend Kalyn sent me, and piled the sauce into the tortilla flats. The dish looked, and felt, brand new -- and my grandsons loved it, too.

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August 12, 2015

Viking chicken with honey, butter and herbs {gluten-free}

Viking chicken with honey, butter and herbs: picnic perfect.

I've got to be honest: I don't really know what's "viking" about this chicken, but the original recipe came from the locally-published The Viking Cookbook that Cousin Martin brought home from Svalbard, Norway, where he went to view the solar eclipse earlier in the year. I didn't expect to find any recipes for which I had all of the ingredients -- whole Baltic herring? young nettles? swedes? (which turn out to be rutabagas, though I had no idea) -- but then I found this honey-grilled herb chicken. The recipe calls for a whole chicken; I had lots of boneless, skinless chicken breasts on hand, so I adapted, with delicious results. You can use skinless chicken thighs, if you prefer, or a couple of small Cornish hens. I ate the picnic-perfect leftovers cold the next day with cucumbers, which seemed somehow a bit Norwegian to me.

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July 12, 2015

Quick and easy chicken and corn chowder

Quick and easy chicken and corn chowder really is a meal in a bowl!

Here in the Northeast, we love our chowder all year long. I'm partial to traditional New England clam chowder, packed with fresh clams and chopped potatoes swimming in a creamy base, and I love a fish variation, with chunks of cod and whatever is fresh at the market. (I've heard there is a red chowder, made with tomatoes, from a very large city southwest of Boston with a rival baseball team. We don't speak of it.) Although chowder usually contains seafood, we New Englanders make allowances for people who cannot, or prefer not to, eat fish or shellfish. Corn, abundant in the summer, often stands in for clams, and brings its own sweetness to the chowder. In this recipe, I omit the potatoes and add some chopped rotisserie chicken. It's a great combination that turns the soup into a complete meal-in-a-bowl. A roux made right in with the vegetables thickens the soup; you can substitute gluten-free flour to make the chowder gluten-free. Serve some crusty bread or salty crackers on the side.

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May 6, 2015

Quick and easy creamy tomato soup {vegetarian, gluten-free}

Quick and easy creamy tomato soup, the perfect mate for a grilled cheese sandwich.

In the years after World War II, tomato soup served with grilled cheese sandwiches became a popular school cafeteria menu combination that carried over into home kitchens everywhere. Here's the most plausible explanation I've found for why this happened: institutional food service (including school cafeterias) paired grilled cheese with tomato soup to meet the minimum school lunch requirements for sufficient Vitamin C (from the tomatoes) and protein (from the cheese). As canned soups became more available and economical, and processed cheese extended its shelf life, soup and sandwiches were a practical choice for many school systems. Today there's only one reason we eat grilled cheese and tomato soup -- because it's still the best comfort food combination around. Of course, you can fancy up the cheese and bread in your sandwich, but at the end of the day, nothing beats a basic creamy tomato soup. When it's this easy to make soup from scratch, there's no reason to default to canned soup. By the way, both of my grandsons are dunkers, just as my school friends and I used to be, and this soup makes for great dunking of melty grilled cheese sandwiches.

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April 29, 2015

Slow cooker beef brisket with pomegranate molasses gravy

Slow cooker beef brisket with pomegranate molasses gravy takes just a few minutes to prep. [ThePerfectPantry.com]

Cousin Martin came to visit last week, and I made our grandmother's brisket for him. If you've heard that I never met a brisket recipe I didn't love, you heard right, and while I've made brisket the same way my grandmother did for most of my life, lately I've been branching out, too. I've tried sweet, and spicy, Tex-Mex and BBQ and shredded. A bottle of Lebanese pomegranate molasses in the pantry inspired this latest slow cooker recipe, and when I went looking online, I found several versions to use as a starting point. Pomegranate molasses brings a tangy sweet-sour flavor to the meat, and mint leaves added at the end offer an unexpected -- and delightful -- change from the usual heavier seasonings. I use my new favorite technique of cutting the meat into four pieces and browning all of the edges before slow cooking with the remaining ingredients; this has the added advantage of producing pieces that are just the right length for sandwiches. You can cook the brisket in one whole piece, for a finished dish that's a bit less, well... edgy. Look for pomegranate molasses at Middle Eastern markets, or online.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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