In light of our upcoming marriage, it seems fitting that we embody our ideals of equality and partnership in the blogosphere. Therefore, we’ve moved over all our historical content to our new blog, Gluten Free Mountain Folk. This blog, Gluten Free Mountain Man is being retired in light of this new venture. Enjoy your kitchens!
These cabbage rolls were made with purple cabbage from our Intervale Food Hub share. These folks support the local food system by creating a type of community supported agriculture (CSA) from a conglomeration of local, organic farms. I used a very basic recipe from About.com and modified the method for getting the cabbage off of the head. I also used arrowroot powder instead of cornstarch (kudzu would also work).
To remove the leaves, use a large chef’s knife and cut around the core at about a 45 degree angle. Remove the core. Meanwhile, bring a large pot of water to a boil. When boiling, place the head of cabbage in the pot. It should take about 3 minutes to soften up the outer leaf. I used chopsticks to remove the leaves one by one and set aside on a plate. The chopsticks are gentle on the leaves and avoid puncturing the leaves.
We utilized some fresh veggies from our garden and our Intervale Food Hub Community Supported Agriculture (CSA) share. This included fresh rainbow chard, oyster mushrooms, dill and parsley. The dill overpowered the rest of the flavor and so I’ll omit it the next time around.
- 1-2 T Olive Oil
- 1 Onion
- 2 Cans Sustainably Harvested Clams & Juice
- 1/2 c. white wine
- Optional: Fresh Veggies and Herbs
- Tinkyada Spaghetti Noodles
- Bring saucepan with water to a boil, and add a pinch of salt and noodles. Set aside for 20 minutes. Drain, rinse and set colander over saucepan. Meanwhile:
- Saute onions and chard stalks until soft.
- Add mushrooms, clam juice and wine.
- Reduce 1/2 of the liquid.
- Add clams, chard leaves and salt and pepper to taste.
- Serve mixture over noodles.
The warm weather is here! In the interest of keeping the apartment cool, grilling is a great alternative. Getting a jump start on the marinade is the trick. A vacuum sealer can shorten the time needed for infusion of flavor. Since a fancy sealer isn’t in our bag of tricks yet, I tried and get an early start. I slightly changed the recipe by using less soy sauce, because we ran out, olive oil for veggie oil, Dijon mustard in a squeeze bottle and no meat tenderizer. I skewered the meats by type and the veggies separately to account for different cooking times, putting on the veggies on about halfway through cooking the meat.
Being limited for time, I used our little portable gas grill on medium heat. Before grilling, I prepared some white rice with a vegetable bouillon cube and a couple bay leaves. Next time, I’ll try out our charcoal grill and be sure to wipe an olive oil soaked paper towel over the grill for some nice grill marks. Happy outdoor cooking!
Alas, no natural light was available when this one was ready to pop out of the oven. However, the taste was fantastic. I am looking forward to adding fresh thyme later this season!
Mmmmm. Beer and cake. So good together. Visit Gluten Free Goddess’ blog to get the tips and methods on this delightful cake. The background features an award winning gluten free beer, Celia Saison, brewed by The Alchemist brewery in Waterbury, VT. Happy Saturday!
The simplicity, exquisite taste and cost savings of homemade hummus are through the roof. I discovered a solid base recipe on About.com. I hope to try some additions in the near future such as spinach and/or Kalamata olives. Try serving with chips or on a sandwich with sprouts and veggies (such as shredded carrots).