Category: Gluten Free

Dairy-free · Fish · Gluten Free · Rice

Coconut Rice With Shrimp and Corn

Belinda


This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef’s knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.

Recipe by Samantha Seneviratne for the New York Times

 

Serves 4

2 tbsp coconut oil
1 small yellow onion, finely chopped
2 tbsp peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
¾ tsp kosher salt, plus more to taste
1 ½ cups jasmine rice
1 (14-ounce) can full-fat coconut milk
1lb peeled and deveined large shrimp
1 ½ cups corn kernels, fresh (from 2 cobs) or frozen
1 lime, zested, then sliced into wedges
1 cup fresh basil leaves, torn, plus more for serving

In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Vegan

Sesame and soy watermelon poke

Belinda

Marinating and searing the watermelon concentrates it’s flavor and primes it for this savory treatment.
You will not miss tuna in this recipe, I swear it!

Recipe by Mary Gonzalez & Maddie Gordon for Bon Appetite

Serves 6

3 lbs seedless watermelon, rind removed, cut into 1-inch pieces
½ cup unseasoned rice vinegar
¼ cup toasted sesame oil
3 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp tahini
1 tbsp agave nectar
1 tbsp ume plum vinegar (optional but worth it and can be found in Asian markets or on Amazon)
Kosher salt
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems

Place the watermelon in a large resealable plastic bag. Purée the rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over the watermelon, seal bag, and chill at least 4 hours and up to 1 day.

Heat a large skillet over medium. Remove the watermelon from the marinade; set the marinade aside. Cook the watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes.

Meanwhile, bring the reserved marinade to a boil in a small saucepan. Reduce the heat; simmer until thickened to the consistency of heavy cream, 12–15 minutes.

Chill the watermelon and sauce separately at least 1 hour.

To serve, toss the watermelon with sauce; taste and season with salt as needed. Top with the scallions and cilantro.

Do Ahead

The watermelon and sauce can be made 12 hours ahead. Keep chilled.

Fish · Gluten Free · Whole30 compliant

Seared Scallops With Jammy Cherry Tomatoes

Belinda

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they’re falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

recipe by Lidey Heuck fpr the New York Times

Serves 4

3 tbsp unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine, such as Muscadet or Sauvignon Blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tbsp grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the wine and cook until about half the liquid has evaporated.
Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.

Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.

Drain any remaining oil and take the skillet off the heat.
Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan · Whole30 compliant

Best Gazpacho

Belinda

By Julia Moskin for the New York Times

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Serves 8

About 2lbs ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Asian flavors · Dairy-free · Fish · Gluten Free · Rice · Salad

Sesame Salmon Bowls

Belinda

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi.
Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon.
The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal.
Packaged coleslaw is a time saver, eliminating extra knife work.
Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Recipe by Kay Chun for The New York Times.

Serves 4
¼ cup unseasoned rice vinegar
3 tbsp granulated sugar
1 tsp kosher salt, plus more for seasoning
1 ½ cups sushi rice (short-grain white rice), rinsed until water runs clear
1 ½ lbs skinless salmon fillet, cut into 1-inch cubes
½ tsp toasted sesame oil
¼ cup low-sodium soy sauce
3 tbsp distilled white vinegar
2 tbsp safflower or canola oil
2 tbsp coarsely chopped scallions
2 tbsp minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.

In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.

Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.

Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

Appetizer Vegetarian · Fruit · Gluten Free

Halloumi with peach and honey salsa

Belinda

Recipe by Rosie Birkett
Halloumi cheese with a simple honey, oregano and olive oil dressing is divine and with the addition of the peaches, is an addictive combination of crusty, salty fried cheese and the sweet, floral honey and sweet, juicy peaches.

Serves
2-4 as a starter

¼ red onion or ½ shallot, finely diced
Juice of ½ lime
3 tbsp extra virgin olive oil
1.5 fl oz(50ml) runny blossom honey
2 peaches
½ green jalapeño chili, deseeded and sliced
1 tsp dried oregano or mint
A handful of basil leaves, roughly chopped
2 blocks of halloumi cheese, thickly sliced
Fresh oregano leaves, to garnish
Bread, to serve

Put the onion or shallot in a bowl, squeeze over the lime juice and add a pinch of salt. Allow to steep for 10 min, then whisk in the olive oil and honey.

Halve and pit the peaches, then peel and chop into cubes. Slide into the bowl with the onion, add the chili, dried herbs and fresh basil and gently stir to combine. Allow to steep while you cook the halloumi.

Heat a heavy-bottomed frying pan, cast-iron skillet or griddle pan over a medium-high heat with a lick of olive oil. Fry your halloumi slices for a few minutes on each side, being careful not to turn them over until a golden crust has formed. Once crusty but still gooey and soft inside, remove to a warm plate and spoon over the peach salsa.
Garnish with fresh herbs and serve with bread for dipping.

Gluten Free · Poultry

Boursin-stuffed chicken wrapped in prosciutto

Belinda

Such a simple and tasty dish for those summer evenings. The mozzarella makes the chicken even more cheesy and also works as the “glue” to keep the chicken from falling apart
Recipe from food blog, Delish

4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 package Boursin cheese or herbed goat cheese, 4 oz.
1/2 cup shredded mozzarella
4 slices prosciutto

Preheat oven to 400°F.
Using a meat tenderizer, pound the chicken until 1/4″ thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheese-topped end.
Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn’t unravel. Repeat with each piece of chicken.
Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.

Asian flavors · Fruit · Gluten Free · Poultry

Gingery Grilled Chicken Thighs With Charred Peaches

Belinda

Coated in a balsamic vinegar glaze that’s spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They’re served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Recipe by Melissa Clark for the New York Times

Serves 4-6

FOR THE CHICKEN:
5 tbsp balsamic vinegar (preferably the good, syrupy kind)
2 tbsp finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 ½ lbs boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tbsp soy sauce
1 tsp fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)

FOR THE PEACHES:
2 tbsp unsalted butter, melted
1 tbsp chopped fresh thyme, or 2 tsp chopped fresh rosemary
1 tsp honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom.
Save remaining balsamic for serving.)
Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice.
Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.

Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side.
You’ll know they are done when the skin curls back and the flesh starts to melt.
Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
If there’s room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.

Transfer chicken to a platter or serving plates, along with the peaches.

Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Dessert · Do-ahead · Fruit · Gluten Free

Slut Red Raspberries in Chardonnay Jello

Belinda

You might think that no recipe could live up to this title. It’s a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberry-ness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep.

from Nigella Lawson’s “Forever Summer” recipe book

1 bottle Chardonnay, choose a good fruity variety. I love to use “Milou” French Chardonnay at $15.99 per bottle
12oz (300g) raspberries
1 vanilla pod, split lengthways (or 1 teaspoon vanilla extract)
5 gelatine leaves
9oz (250g) caster sugar
8oz double/heavy cream, to serve

Place the wine and berries in a bowl and allow to steep for half an hour at least.
Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.
Soak the gelatine leaves – which you can find in the supermarket these days – in cold water for about 5 minutes.
Remove the vanilla pod and reheat the wine stirring the sugar in until it dissolves; allow to boil if you want to lose the alcohol.
Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.
Place the raspberries, equally, into 6 flattish, clear glass serving bowls, and pour the strained wine over the top.
Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 40 minutes before serving.
Serve with some double cream in a pitcher, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat.

Dairy-free · Do-ahead · Gluten Free · Sauces · Vegan · Vegetable sides · Vegetable-related

6 ingredient lemon ginger sauce to serve with roasted asparagus

Belinda

This is the perfect side dish to any dinner! It’s ready in 20 minutes and is totally vegan & oil-free!

12 oz asparagus spears, washed and patted dry
salt and pepper
1/4 of a lemon

LEMON GINGER SAUCE (makes 1/2 cup)
1/4 cup (60g) water
2 tbsp (30g) fresh lemon juice
1/4 cup (64g) roasted creamy almond butter
2 tsp (8g) peeled and finely grated fresh ginger
2 tsp (10g) agave or maple syrup
2 medium garlic cloves (5g)
1/4 tsp ground turmeric powder
1/4 tsp fine salt + 1/8 teaspoon pepper

NOTE
Don’t worry about this sauce being spicy. The ginger gives amazing ginger flavor, but it is not spicy at all. The lemon juice, almond butter and agave all balance it out like a dream.
I’d suggest making the sauce early in the day or the day before. While it’s not totally necessary, it does thicken as it sits. But it’s delicious immediately.

Preheat the oven to 425°F and line a pan with parchment paper.

Trim the ends off of each asparagus about 2-3 inches. Place on the pan spread out evenly. Squeeze the juice of 1/4 of a lemon over the asparagus. Season with salt and pepper.
Bake for 8-9 minutes until fork tender, but still firm. You don’t want them overcooked and limp, but not raw either. Depending on the thickness of the spears, time may need adjustment by a minute or so.

While the asparagus is roasting, make the sauce.
Add the water, lemon juice, almond butter, ginger, agave, garlic, turmeric, salt & pepper to a food processor or a Vitamix, if you have one. Either will work fine. For the ginger, you want to make sure you get the right amount, so weigh after peeling. I basically grated a large piece of fresh ginger over a bowl and then measured.

Blend everything on low, slowing increasing speed, until smooth. Scrape the sides down well and blend once more on low. It will be a fairly runny sauce, like a salad dressing. This is so it drizzles easily over the asparagus.
But it does thicken overnight or several hours in the fridge. It also doubles beautifully to toss as a salad dressing in greens. So so good.
Drizzle over the hot asparagus and serve immediately.
You will be tempted to drink the sauce!