GFCF soup, and birthday pie
as most of you know, darthfrog (heavily abetted by bomand and wolfmand) has become A Major Foodie over the last year or two. I'm mostly delighted by this turn of events, except when he gets on his "I'm going to teach you to like spicy food" kicks. I'm not a foodie at all - quite frankly, while I wouldn't log cooking with, say, dental surgery, it's definitely my least favourite domestic activity (yes, cleaning the bathroom ranks higher than cooking). When I do venture into the kitchen I don't function very well without detailed instructions. But with my food allergies (gluten, eggs and dairy), I have to do considerably more cooking and baking than I'd like, because otherwise I overpay for commercial products with too much fat, salt and sugar in them, or do without.
One of those "do without" items that I miss the most was cream of mushroom soup. Gluten and dairy at the same time is a recipe for agony. No thank you. So darthfrog invented a recipe for me. So far all the normies we've fed it to - bomand, fleecyskis, and two others - have all given it two enthusiastic thumbs up for yummy. magickpixie asked for the recipe a while back, and I'm sure there are other folks on my f-list who could use it.
Geri's Cream of Mushroom Soup: gluten- and casein-free, easy to veganize as required.
approximately four servings. This is the recipie right off my original as-we-cooked notes. We've mucked with it a bit, but mostly with varieties of mushrooms and seasonings.
1 cup finely chopped button & shiitake mushrooms
half a fist-sized onion, finely chopped
4 Tbs Featherlight Rice Mix flour
vegetable oil for sauteeing
3/4 cup thickly sliced shiitake mushrooms (separate from diced)
one 284mL can sliced button mushrooms (or additional fresh sliced)
1/2 cup rehydrated chanterelle & porcini mushrooms, sliced - reserve hydrating liquid
2.5 cups chicken stock (the only non-vegan ingredient)
heaping tablespoon minced garlic
one 400mL can coconut milk (DO NOT USE UNSWEETENED SOYMILK - it's vile in this application)
salt and pepper to taste
sweat chopped mushrooms & onions in oil, then thoroughly mix in flour. transfer sweated mushrooms & onions to saucepan, deglaze frypan with some of the chicken stock, then add rest of stock and use immersion blender to puree.
put saucepan on medium heat, then add coconut milk & bring to simmer.
toast sliced and/or canned and/or rehydrated mushrooms in more oil with garlic. add to liquid and simmer 15min or so, deglazing toasting pan with a few spoonfuls of water or white wine as applicable. Season with salt and pepper to taste. Enjoy :) bomand suggested a bit of chopped tarragon. fleecyskis suggested it would make a good sauce for pork chops and/or poultry. Can be made in larger batches and then frozen.
Notes: Featherlight Rice Mix is a GF flour blend of rice flour, tapioca flour, cornstarch and potato flour. 4 T all-purpose flour should work if you're adapting this back to be non-GF. I haven't tried straight rice flour because I find straight rice flour to be gross in pretty much anything I've tried.
We've also mucked about with different varieties of mushrooms. The last batch was white button, crimini, shiitake, and portobello. Would have had some of the rehydrated porcinis too if I'd remembered ;) When the guy with the 'exotic' mushrooms is at the farmer's market, we'll try some more varieties.
Lemon Meringue Pie is one of darthfrog's favourite desserts. However, having type 2 diabetes, it's not something he dare indulge in all that often. In order to make it less sugary, that means I have to make it from scratch. Well, if I'm going to all the effort of making a pie from scratch, you'd better believe I'm going to make it geri-able as well, which means I now have to figure out how to eliminate the eggs. I got lazy this time, and used the recipe on the box of commercial powdered egg replacer, since it only has 1/2 a cup of sugar in it. Not necessarily applicable to the rest of you on my f-list with food allergies, since I think a goodly portion of the ingredients I can have you can't, but since I did say to cynderella328 I would post it, here it is.
DarthFrog's 2008 Birthday Pie from Ener-g.com
Pie Crust - from The Complete Guide to Wheat-free Cooking by Phyllis Potts
(makes a two-crust pie or two pie shells)
1 cup rice flour
1 cup bean flour (I use Bob's Red Mill Gluten-Free Garfava flour)
2 tsp. xanthan gum
1/2 tsp salt
3/4 cup vegetable shortening
1/3 cup cold water
Mix flours, xanthan gum, and salt with a pastry blender
cut in shortening and mix until particles are pea-sized
add water and mix gently just enough to dampen entire mixture (if too sticky, sprinkle a little flour over it)
divide into two rolls (i find this easiest to do by sticking my hands in the damp mixture, giving it a squeeze or two to make a giant ball, then divide)
roll each piece on lightly floured pastry cloth to desired thickness to fit pan size
wrap dough around rolling pin and transfer to pie pan
bake at 400 F for 15 minutes or until lightly browned
cool before filling
Pie Filling
3 Tbs Ener-G Egg Replacer
1/2 cup Sugar
1/4 tsp Salt, optional
3/4 cup Water
1/4 cup Lemon Juice (required two of the lemons I bought)
2 Tbs Lemon Rind (required four lemons - i used the leftover juice to clean my microwave)
one 9 inch baked pie shell
in double boiler on medium high heat combine Ener-G Egg Replacer, sugar and salt.
Stir with rubber spatula until thoroughly blended.
Add water, lemon juice and lemon rind.
Continue stirring until smooth and thick. When dropped from spatula, pie filling should mound.
Remove from heat.
Stir for 5 minutes to cool.
Pour into pie shell. Let cool thoroughly.
Refrigerate at least 2 hours before serving.
"Meringue" Topping - this recipe is also originally from the Ener-G Egg Replacer box. However, they no longer offer it on their website, as they have made their facility and products completely kosher, and since this one contains gelatin, it isn't. thank Gods I printed it and put a copy in my recipe box before it disappeared.
6 teaspoons Ener-G Egg Replacer
4 Tablespoons water
2 Tablespoons sugar
1 teaspoon gelatin
1 teaspoon Vanilla (DO NOT leave this out - it's kind of gross - though still edible - without it)
Mix egg replacer and water together. Stir in sugar, gelatin and vanilla.
Beat until soft peaks form. Keep refrigerated and use within a few hours.
After adding topping to pie, place under broiler VERY briefly until "meringue" browns
Next time I'll make a double batch of filling, and probably use half Splenda and half sugar.
One of those "do without" items that I miss the most was cream of mushroom soup. Gluten and dairy at the same time is a recipe for agony. No thank you. So darthfrog invented a recipe for me. So far all the normies we've fed it to - bomand, fleecyskis, and two others - have all given it two enthusiastic thumbs up for yummy. magickpixie asked for the recipe a while back, and I'm sure there are other folks on my f-list who could use it.
Geri's Cream of Mushroom Soup: gluten- and casein-free, easy to veganize as required.
approximately four servings. This is the recipie right off my original as-we-cooked notes. We've mucked with it a bit, but mostly with varieties of mushrooms and seasonings.
1 cup finely chopped button & shiitake mushrooms
half a fist-sized onion, finely chopped
4 Tbs Featherlight Rice Mix flour
vegetable oil for sauteeing
3/4 cup thickly sliced shiitake mushrooms (separate from diced)
one 284mL can sliced button mushrooms (or additional fresh sliced)
1/2 cup rehydrated chanterelle & porcini mushrooms, sliced - reserve hydrating liquid
2.5 cups chicken stock (the only non-vegan ingredient)
heaping tablespoon minced garlic
one 400mL can coconut milk (DO NOT USE UNSWEETENED SOYMILK - it's vile in this application)
salt and pepper to taste
sweat chopped mushrooms & onions in oil, then thoroughly mix in flour. transfer sweated mushrooms & onions to saucepan, deglaze frypan with some of the chicken stock, then add rest of stock and use immersion blender to puree.
put saucepan on medium heat, then add coconut milk & bring to simmer.
toast sliced and/or canned and/or rehydrated mushrooms in more oil with garlic. add to liquid and simmer 15min or so, deglazing toasting pan with a few spoonfuls of water or white wine as applicable. Season with salt and pepper to taste. Enjoy :) bomand suggested a bit of chopped tarragon. fleecyskis suggested it would make a good sauce for pork chops and/or poultry. Can be made in larger batches and then frozen.
Notes: Featherlight Rice Mix is a GF flour blend of rice flour, tapioca flour, cornstarch and potato flour. 4 T all-purpose flour should work if you're adapting this back to be non-GF. I haven't tried straight rice flour because I find straight rice flour to be gross in pretty much anything I've tried.
We've also mucked about with different varieties of mushrooms. The last batch was white button, crimini, shiitake, and portobello. Would have had some of the rehydrated porcinis too if I'd remembered ;) When the guy with the 'exotic' mushrooms is at the farmer's market, we'll try some more varieties.
Lemon Meringue Pie is one of darthfrog's favourite desserts. However, having type 2 diabetes, it's not something he dare indulge in all that often. In order to make it less sugary, that means I have to make it from scratch. Well, if I'm going to all the effort of making a pie from scratch, you'd better believe I'm going to make it geri-able as well, which means I now have to figure out how to eliminate the eggs. I got lazy this time, and used the recipe on the box of commercial powdered egg replacer, since it only has 1/2 a cup of sugar in it. Not necessarily applicable to the rest of you on my f-list with food allergies, since I think a goodly portion of the ingredients I can have you can't, but since I did say to cynderella328 I would post it, here it is.
DarthFrog's 2008 Birthday Pie from Ener-g.com
Pie Crust - from The Complete Guide to Wheat-free Cooking by Phyllis Potts
(makes a two-crust pie or two pie shells)
1 cup rice flour
1 cup bean flour (I use Bob's Red Mill Gluten-Free Garfava flour)
2 tsp. xanthan gum
1/2 tsp salt
3/4 cup vegetable shortening
1/3 cup cold water
Mix flours, xanthan gum, and salt with a pastry blender
cut in shortening and mix until particles are pea-sized
add water and mix gently just enough to dampen entire mixture (if too sticky, sprinkle a little flour over it)
divide into two rolls (i find this easiest to do by sticking my hands in the damp mixture, giving it a squeeze or two to make a giant ball, then divide)
roll each piece on lightly floured pastry cloth to desired thickness to fit pan size
wrap dough around rolling pin and transfer to pie pan
bake at 400 F for 15 minutes or until lightly browned
cool before filling
Pie Filling
3 Tbs Ener-G Egg Replacer
1/2 cup Sugar
1/4 tsp Salt, optional
3/4 cup Water
1/4 cup Lemon Juice (required two of the lemons I bought)
2 Tbs Lemon Rind (required four lemons - i used the leftover juice to clean my microwave)
one 9 inch baked pie shell
in double boiler on medium high heat combine Ener-G Egg Replacer, sugar and salt.
Stir with rubber spatula until thoroughly blended.
Add water, lemon juice and lemon rind.
Continue stirring until smooth and thick. When dropped from spatula, pie filling should mound.
Remove from heat.
Stir for 5 minutes to cool.
Pour into pie shell. Let cool thoroughly.
Refrigerate at least 2 hours before serving.
"Meringue" Topping - this recipe is also originally from the Ener-G Egg Replacer box. However, they no longer offer it on their website, as they have made their facility and products completely kosher, and since this one contains gelatin, it isn't. thank Gods I printed it and put a copy in my recipe box before it disappeared.
6 teaspoons Ener-G Egg Replacer
4 Tablespoons water
2 Tablespoons sugar
1 teaspoon gelatin
1 teaspoon Vanilla (DO NOT leave this out - it's kind of gross - though still edible - without it)
Mix egg replacer and water together. Stir in sugar, gelatin and vanilla.
Beat until soft peaks form. Keep refrigerated and use within a few hours.
After adding topping to pie, place under broiler VERY briefly until "meringue" browns
Next time I'll make a double batch of filling, and probably use half Splenda and half sugar.