Kick Ass Lasagna (Gluten Free and Dairy Free)

Italian Heritage + Gluten Free + Dairy Free = One Very Sad Woman 

Italian + Gluten Free + Dairy Free x a Love of Cooking / Experimental Approaches in the Kitchen = A Shining Moment of Culinary Brilliance 

Are you following my math here? After many years preparing food for a gluten and dairy free household, living without lasagna was no longer acceptable in my book. 

How sad is this... My kids didn't even know what I was referring to when I said I had made lasagna for dinner. Zero frame of reference. Completely unacceptable in the kitchen of a woman with rich Italian heritage. I became bound and determined to create a lasagna that was a fair match for the real thing that my grandmother would make for me as a child. 

This recipe has been a long time coming, friends. Try it out. And if you've been gluten and dairy free for a long time, allow yourself to radiate with joy after your first bite. Go ahead and take a deep breath. Now sigh. And smile.

Kick Ass Lasagna (Gluten Free and Dairy Free)

Ingredients:

Red Sauce

2 TBS olive oil

1 large red onion, diced

1 green bell pepper, diced

8 ounces button mushrooms, sliced

3 cloves garlic, diced

1 TBS dried crushed oregano

1 tsp salt

1 pound ground beef

1/2 pound ground Italian sausage

1 cup red wine (Pinot Noir or Cabernet Sauvignon would be a fine choice here)

14 ounce can diced tomatoes

28 ounce can tomato sauce

Cashew Cream "Ricotta"

2 cups raw unsalted cashews, soaked for at least 30 minutes

1 1/2 cups water

2 eggs

1 tsp salt

2 large handfuls fresh Italian parsley

Lasagna Noodles

Tinkyada brand - 10 ounce package

The Preparation Method:

Preheat oven to 350 degrees.

Begin soaking the cashews, if they are not already set out to soak.

Set large pot of water to boil. 

Follow package directions for cooking the lasagna noodles. Word to the wise, use the noodles you have to cook first. I tried this recipe with the no-cook variety and it did not have the right consistency. In fact, it was quite icky in comparison to the Tinkyada version.

First step: Prep vegetables.

Take a moment to reflect on the beauty all around you.

Saute onions, mushrooms, green peppers, and garlic in olive oil until soft over medium-high heat, approximately 8 minutes.

Add ground beef and ground Italian sausage. Brown it up, baby.

While cooking, season the meat with the oregano and salt.

Once the meat is browned and fat has been drained, add the wine and continue cooking until reduced, about 5 minutes. For a nice article on choosing your cooking wine check out this New York Times article from March 2007.

Now add the cans of diced tomatoes and tomato sauce. Stir well to combine. Allow to simmer over low heat for the next 20 minutes or so.

And now on to the cashew cream "ricotta" cheese...

What we'll be doing in this segment is recreating the ricotta cheese flavor and consistency for the sake of actually enjoying our gluten and dairy free lasagna when it's all said and done.

We've been soaking the cashews for at least 30 minutes. But perhaps for as long as 6 hours.

Drain the water away from the soaked cashews.

Place the cashews in the blender with 1 1/2 cups water. Puree until the cashews are smooth as smooth can be. Depending on the strength of your machine this could take up to five minutes of blending. The smoother the better here folks.

We've got our Italian parsley washed up. Grab two handfuls of the parsley and throw it into the blender with the two eggs.

Give it a spin. Not too long though. Just enough to mix the egg and parsley into the cream. Too much blending of the parsley and the "ricotta" will turn completely green. Ewwww.

And now begins the fun part of making lasagna from scratch. Layer a few spoonfuls of red sauce on the bottom of a 9x13 baking dish. Spoon some cream sauce in there too and mix it around to create a nice nonstick surface for the first layer of lasagna noodles.

Layer #1 of noodles. And yes, what you see here is a classic example of rice noodle behavior. They do not perform like normal wheat noodles. They break apart all too easily. But hey, no one will know the difference once it's all baked together in a fantastic casserole of Italian goodness.

Next a layer of cream sauce. Use approximately 1 cup's worth here. Spread it around, sister (or brother).

And another layer of meat sauce.

You get the idea here. I need not describe the process any further.

End with a nice thick layer of cream sauce with the remaining meat sauce placed carefully on top.

Cover with tin foil and bake in a 350 degree oven for 30 minutes. Take the cover off and bake another 5 minutes.

Let cool a bit before diving in. Enjoy!

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It's December. You know what that means around here. It's a Christmas music bonanza! This is one of my absolute favorite Christmas tunes of all time. An ode to my old Italian grandmother — a little Frank Sinatra for your listening pleasure.

Frank Sinatra - Mistletoe and Holly

Homebrewed Chai Latte

Oh yes I did. And the aroma wafting through the house is nothing short of divine.

I have prepared my first batch of homemade chai in my new Little White Kitchen.

Remember back in July of 2011 when I posted my original chai recipe to Dance While You Cook?

Do you also remember how I gave you general directions for making this homemade chai and told you to experiment around to find the perfect blend to suite your taste?

Now that I'm all moved-in to my new home out in the country, I wish to share with you my favorite blend for this homemade Masala Chai. I have been making this recipe for years and the mix of spices I'm about to describe make for a cup of perfection each and every time.

Judith's Masala Chai Concentrate

Ingredients:

8 cinnamon sticks, the 4-inch sticks, crushed into chips

3 TBS whole cardamom pods, crushed

2 TBS whole cloves

2 TBS fennel, crushed

   or 4 whole star anise

   or both

2 TBS whole black peppercorns

3 TBS chopped ginger, crystallized

1/4 tsp ground cayenne pepper, or less if spicy drinks aren't your thang

1/2 cup evaporated cane juice organic sugar

5 heaping TBS loose-leaf Assam black tea, caffeinated or decaf—whatever your preference

16 cups water

The Preparation Method:

First and foremost, have everything measured out and ready to go.

Then, in a large stock pot, dry-roast the first five ingredients over high heat: 8 crushed sticks cinnamon, 3 TBS cardamom, 2 TBS cloves, 2 TBS fennel, and 2 TBS peppercorns.

Roast only until fragrant. Do not smoke the spices. They should not change color. Usually two or three minutes max.

Immediately pour water into the hot pot with spices. Keep heat on high. Add chopped ginger.

Boil with vigor until the water has reduced to half. For me this is usually about 30 minutes or so. I have an easy method for determining when you've reached the halfway mark. Either it's too late, or I'm just plan lazy, so I'm not going to tell you about that here. Refer to my original chai post in July 2011 to learn more about this technique my Dad taught me when learning to make Lithuanian Krupnikas. But I digress. Krupnikas is for another day, another time.

Back to the chai. Once the water level reduces to the halfway point it is time to remove the pot from the heat source, add 5 heaping TBS loose-leaf Assam black tea and 1/4 tsp ground cayenne pepper. Mix well and let steep for five minutes. Don't let it steep a second longer. The tea will become bitter and that will ruin the whole effort.

Immediately strain the spices and tea contents from the chai concentrate. Combine the hot chai liquid to the 1/2 cup of sugar. Stir well. Cap tightly. Refrigerate. The concentrate keeps for one week (give or take) in the refrigerator.

To serve: Use one part chai concentrate to one part milk or milk alternative. I'm crazy for Almond Milk in this chai latte. Heat on the stovetop. Do not allow to boil. And done.

I sure hope you enjoy these fall mornings with a warm cup of home brewed chai as much as I do.

Instead of a song tonight, I thought I'd attach photos of a few scenes from my new location.

Sweet Potato Casserole

You could say I am getting a head start on next year's Thanksgiving recipe postings. Or you could say that my Thanksgiving recipe posting planning went the way of most things I attempt to plan, straight to pot. 

Either way, this recipe is hands-down one of the favorites at our Thanksgiving table every year. It's such a hit that I typically make it for Christmas dinner as well. Maybe you will too.

This recipe finds its origins with our dear friend, Dr. B, who is from the South. Before I met Dr. B, I never had a sweet potato casserole. A cryin' shame. 

About a decade ago he brought it to a Thanksgiving potluck at church. Upon request, he passed the recipe along to me from his mother. Whom I'm sure was passed along the recipe from someone else after attending a Thanksgiving potluck at church. 

My point here is twofold. Despite the fact that I'm a Yankee [proven by my 22% Dixie score on this here Advanced Rebel-Yankee test], this recipe is Southern through and through. And despite that I've made some changes to accommodate our special gluten and dairy free diet, good recipes always have a way of getting passed down from homecook to homecook. This is one of those recipes. Dixie disclaimer: I reduced the amount of sugar in the casserole by half... and it still tastes like dessert to me.

Sweet Potato Casserole

Ingredients:

Filling

1/2 cup sugar

1/2 tsp salt

2 eggs

1/2 stick butter (or butter alternative such as Earth Balance)

1/2 cup milk (or milk alternative such as Almond Milk)

1 tsp pure vanilla extract

3 cups canned sweet potatoes

Topping

1 cup light brown sugar

1/2 cup self rising flour (or 1/2 cup of your favorite gf flour mix + 3/4 tsp baking powder)

1 1/2 cups chopped pecans

On Top of the Topping

1/3 stick butter (or butter alternative such as Earth Balance)

The Preparation Method:

This recipe is super easy. Literally two steps and done.

Preheat oven to 350 degrees.

Mix filling ingredients together with a handheld blender. Distribute mixture evenly in a well greased 9 x 13 baking dish.

Mix topping ingredients together.

Distribute topping evenly over the sweet potato filling.

Place pads of butter evenly over the top. Cover with tin foil.

Place in preheated 350 degree oven for 20 minutes. Remove foil covering. Continue cooking for another 15 minutes or until the topping is nice and brown.

Serve as a festive holiday side dish, or even as a gluten and dairy free dessert. Scrumptious!

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Gavin DeGraw has been blowing my mind lately. I can not get enough of his music, specifically his 2011 album Sweeter. If you have not heard this yet, you need to. There is something so remarkable about this man's music. Please, please, I beg of you, go listen to his album on Spotify right this instant.

But in keeping true to the holiday spirit, I am compelled to play a little Christmas jingle for you. Gavin DeGraw displays his musical prowess here singing Merry Little Christmas.

Thanksgiving Tagine

I present this recipe as an alternative to all the traditional Thanksgiving fare you're likely planning this week. Tagine is a nice gluten-free and vegan option to present on your Thanksgiving table for your guests with special diets. Totally untypical, I know, but with the squash and carrots it has a festive flair about itself. It's super easy to make the day before, and in fact, becomes more delicious after it sits in the refrigerator overnight.

Should you choose not to replace your T-Day favorites with this Moroccan classic, my tagine will make a fantastic recipe for Saturday night's dinner once you've grown completely annoyed with all the holiday leftovers.

Here's to a great week of preparation for giving thanks abundantly!

Thanksgiving Tagine


Ingredients:

2 TBS grapeseed oil
1 small onion, diced
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 can garbanzo beans, drained and rinsed
2 medium carrots, peeled and chopped
1/4 cup raw unsalted cashew halves
1/4 cup raisins
14.5 ounce can diced tomatoes
14 ounces vegetable broth
1 TBS sugar
1 TBS fresh lemon juice
1 tsp ground turmeric
1 tsp ground coriander
1 tsp sea salt
1/8 tsp ground cinnamon
1 dash cayenne pepper
1 cube crystalized ginger, or 1/4 tsp ground ginger

The Preparation Method:


Heat grapeseed oil in a large pot over medium heat.

Add onion and garlic, cook until softened.

Add all other ingredients. Stir well. Reduce heat to medium, cover and simmer for approximately 30 minutes until all vegetables are tender as evidenced by how easily they are pierced with a fork.

If you and gluten don't agree, serve with quinoa. If gluten is your friend, serve with the traditional couscous.

Enjoy!

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Speaking of non-traditional holiday delights, I found this remarkable Christmas tune (go figure) the other day. Seeing as Thanksgiving is just the gateway to Christmas, and Moroccan Tagine really has nothing to do with Thanksgiving, I thought this Hawaiian Christmas jingle would be an appropriate video to accompany this dish. Yay for Brushfire Records just released second Christmas album This Warm December, A Brushfire Holiday Vol. 2 !!!! Such quality music.

Jack Johnson - In The Morning

Jack - In The Morning from Brushfire Records on Vimeo.

Apple Spice Muffins (Gluten Free)

The fall bounty is in full effect. Apples of every kind line the market aisles. Big ones. Small ones. Juicy ones. Tart ones. Red ones. Pink ones. It's apple mania, people!

Why not make use of fall's most notorious fruit in some fluffy gluten-free muffins? Besides, baking this treat today will fill your home with a heavenly aroma. Why not! Let's not waste another minute...

Apple Spice Muffins (Gluten Free)

Makes 12 muffins

Ingredients:

Wet Ingredients = Large Mixing Bowl

3 large eggs

3/4 cup applesauce

1 cup light brown sugar

1/2 cup canola oil

2 tsp vanilla extract

1 tsp cinnamon

1 tsp apple pie spice

Dry Ingredients = Small Mixing Bowl

1 1/2 cups sweet white rice flour

1/2 cup buckwheat flour

1 tsp baking powder

1/2 tsp sea salt

Filling

1 sweet apple - peeled, cored and diced

The Preparation Method:

Preheat oven to 350 degrees.

Whisk the three eggs well. Add remaining wet ingredients. Stir together until well blended.

Combine dry ingredients in a separate bowl.

Add the dry ingredients to the wet ingredients. Fold gently to combine. Do not over-stir. Stir just enough to make the dry ingredients wetted. Gluten-free muffins are temperamental. Don't go agro on 'em, folks. Be gentle. And kind. If you take your time, the muffins will be gentle and kind right back at you.

Just like the Gluten-Free Pumpkin Buckwheat Muffins I posted last month, stirring too much will cause your muffins to turn out tough. And like I've said before... nobody likes a tough muffin. A tough cookie, maybe, but not a tough muffin.

Have the peeled, cored and diced apples on hand.

Begin filling the muffin cups just halfway. About a tablespoon of batter will do. We're going to fill the center of the muffin with the diced apples and finish up with another tablespoon of batter on top.

With a technique like this we might as well call this recipe Spiced Apple Surprise Muffins.

Once all the apples are tucked nicely inside each muffin cup, bake in a preheated 350 degree oven approximately 18 minutes (give or take) until a toothpick inserted to the center of the muffin comes out clean. Don't overcook. This also leads to tough gluten-free muffins, friends.

Enjoy!

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Raise your hand if you love Mat Kearney as much as I do. Ah-ha, I knew it. See, that's why we're friends.

This song is so flippin' fantastic it deserves a three-peat listen-to. Amazingly enough, the video is approximately twelve times more fantastic than the song by itself. How hard is that to accomplish? Go, Mr. Kearney, Go!

Mat Kearney - Hey Mama

(Special note for my readers who receive Dance While You Cook posts via email: I realize you may not be able to play the videos I've been posting from this email. You probably already realize this, but just to be sure I thought I'd mention it. Click on the link at the top of the page to get through to my website so you can see the videos play.)

Monster Mash aka Spiced Apple Pot Roast

Every year on Halloween it is my tradition to make a pot roast. Returning home from the day's crazed activities, we all could use a hot and hearty meal before we head out on our sugar bomb quest for the evening. 

This spiced apple pot roast—also known as Monster Mash because of the way it looks when it's finished cooking—is perfect for All Hallows' Eve. 

Don't be alarmed by the mushy mashy nature of the apples and spices when all is said and done. That's the nature of Monster Mash.

Monster Mash aka Spiced Apple Pot Roast

Ingredients:

3 pound pork shoulder roast with plenty of marbling

4 Granny Smith apples, peeled and cored, halved

1 (12oz) bottle hard cider

1 large yellow onion, coarsely chopped

1 tsp granulated sugar

1 tsp ground cloves

1 tsp ground cinnamon

1/2 tsp ground nutmeg

salt and pepper, to taste

The Preparation Method:

1) Put chopped onions in the bottom of a crock-pot. 

2) Place pork shoulder roast over the onions. (You may choose to brown the pork shoulder first for more flavor. I omit this step because it turns my crock-pot cooking day into a stovetop cooking day, and I don't like that. Besides, my mother-in-law makes the tastiest pot roasts on the planet and she never browns the roast. I'm attempting to follow suit.) Sprinkle roast generously with salt and pepper.

3) Sit half apples on top of the meat.

4) Pour hard cider over meat. 

5) Mix together sugar, cloves, cinnamon and nutmeg. Sprinkle everything with sugar/spice mixture.

6) Set crock-pot on low heat and cook for 6-8 hours.

7) When done, the apples will have turned to spiced apple sauce and the meat will fall apart with the touch of a fork.

For the Visual Learners Among Us:

Crisp fall apples.

Well marbled pork shoulder roast.

Choose any one of the yummy hard ciders in the fall line by Woodchuck. I used the "Fall" brew for this recipe.

I can't get enough of onions soaked in the juices of an all-day pot roast. Therefore, I choose the largest onion I can find.

Mix these fall spices together for the topping.

Peel, core and halve the apples. I used Granny Smith, but am very curious how my favorite Honeycrisps would do in this recipe.

Layer 'em all up.

Pour the hard cider in.

Sprinkle, sprink, sprinkley-dink.

6-8 hours on the low setting in the crock-pot. Done. Talk about the "Easy Button".

This dinner should fall apart at a touch.

And there you have it. The Monster Mash for All Hallows' Eve. Enjoy, and have a safe and spooky holiday!

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And now... a slightly spooky and very kooky video for 1962's Monster Mash by Bobby Pickett.