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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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June 3, 2015

West African vegetable stew in peanut sauce {vegan, gluten-free}

West African vegetable stew in peanut sauce, a great main dish for vegans.

Lately I've been thinking a lot about adapting favorite recipes for changing dietary needs (newly gluten-free, pre-diabetic, vegetarian). When Jared, a local filmmaker who just happens to be vegan, and Jessica, an old friend of my husband Ted's, came to lunch a few weeks ago, I decided to take the West African chicken mafé recipe in my previous post, and veganize it. Out with the chicken, in with chickpeas. Potatoes, zucchini, mushrooms: the combination of firm and soft vegetables really worked, and with the rich peanut, tomato and coconut sauce, nobody missed the meat at all. Reaching for a tube of tomato paste in the refrigerator, I grabbed an identical-shaped tube of harissa instead, and added it to the dish before I realized my error. Wow! Great flavor, just a hint of smoky heat, that elevated the vegetable stew to another level; that's one error I'll make again and again.

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May 31, 2015

West African chicken mafé (chicken stew in peanut sauce) {gluten-free}

West African chicken and peanut stew: gluten-free, dairy-free, party-easy!

Ever since sixth grade, when I used my required year-long project to learn all about Ghana -- history, culture, geography, show and tell, and lots of book reports -- I've longed to travel to that part of the world. Recently, while flipping through one of my favorite mail-order catalogs, I spied a jar of West African maffé sauce. As I read more about it, I realized it was simply a shortcut sauce to use as a base for chicken mafé (yes, different spelling, but the same thing), a rich, thick stew combining peanuts (or peanut butter), tomato and a few spices you already have in your pantry. With coconut milk as the foundation, West African chicken stew is a perfectly rich and thick dish that happens to be both gluten-free and dairy-free. One jalapeño pepper, with the seeds and ribs removed, provides just the right amount of heat without overwhelming the peanut flavor; although the cayenne pepper really adds to the flavor of the chicken, you can cut the amount in half, or omit it. Serve the stew over rice, and it's a feast in a bowl, great for entertaining but easy enough for everyday.

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April 12, 2015

Slow cooker North African beef and rutabaga stew

North African beef stew with rutabaga, lemon and cilantro, made easy in the slow cooker. From The Perfect Pantry.

"That's really, really good," my husband Ted declared as he inhaled his second helping of this beef and rutabaga stew. We're reaching the end of stew season, but this year's crazy New England weather has left snow on the ground where there should be daffodils, and stew on the stove where there should be fiddleheads and ramps and asparagus. No complaints in my house. Ted loves beef stew in all forms, at all times of year, and this version is so very different from the heavy stews I usually make for him. I cheated a bit, and used a bag of frozen, diced rutabaga; it was my first time trying this convenience food, and for a long-cooking dish like stew, it was great. You can swap fresh rutabaga, of course, or white turnips if you like those better. Warm spices, harissa, lemon, and a hit of fresh cilantro infuse this stew with an unusually bright flavor. Substitute gluten-free flour to make this easily gluten-free.

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February 11, 2015

French-style beef stew with onions, mushrooms and peas

French-style beef stew with onions, mushrooms and peas, and lots of red wine!

Once or twice over the past years, or perhaps a few dozen times more often than that, I might have mentioned to you that the way to my husband Ted's heart is through beef stew. Each year I try to come up with a new variation for him. This French-style beef stew takes the best features of daube, boeuf Bourguignon, and boeuf aux carottes (without the carrots), and mashes them together. And yes, a whole bottle of good red wine poured into the pot coaxes all of the ingredients into perfect harmony. I like to use frozen pearl onions, which are already peeled and need no further fussing, and peas with their bright, flash-frozen flavor of summer. Yukon Gold potatoes can swap in for the red-skinned potatoes; both will hold their shape in the stew, and that's what you want. Right before I pack up the kitchen for our move next week, I'm going to make a batch of this stew for Ted, for Valentine's Day.

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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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