Recipe Tag: Starches

Gluten Free Poblano and Chipotle Cornbread

Preheat the oven to 400 degrees.

Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.

Mix all dry ingredients in a large bowl.

In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.

Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and stir.

Fold in the poblano, the chipotle peppers, and the cumin.

Pour the cornbread batter into the melted butter in the skillet.

Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.

French Fries

Place the water in a large sauce pot over high heat.

While the water is coming to a boil, peel and cut the potatoes into 1/4 inch by 1/4 inch strips.

When the water begins to boil reduce the heat to a simmer and add the baking powder while stirring gently. The water will foam slightly.

Add the potatoes and stir gently.

Let the potatoes cook for 10 minutes.

Remove and let the potatoes cool.

Place a large sheet pan (preferably non-stick) in the oven.

Preheat the oven to 400°F.

When the oven is hot, add the olive oil to the sheet pan and then the potatoes.

Toss to coat well and then roast for 30 minutes. Shake the pan every 10 minutes.

Serve immediately topped with the salt.

Fondant Potatoes

Peel the potatoes and trim the ends by about 1/4 inch so that they are flat.

Cut the potatoes crosswise into 2 inch thick discs.

Place the potatoes in the ice water for 20 minutes. Remove and pat dry.

Preheat the oven to 325°F.

Place the olive oil in a large skillet over high heat.

Add the potatoes to the pan cut side down.

Cook for 5 minutes. Adjust the heat so the potatoes brown but do not burn. Shake the pan occasionally so that the potatoes do not stick to the pan.

Turn and cook for 5 minutes on the other side. Shake the pan occasionally so that the potatoes do not stick to the pan.

Add the butter and garlic.

As the butter melts, baste the tops of the potatoes.

Add the garlic, rosemary, and chicken broth.

Cover the pan and place in the oven for 45 minutes. Baste the potatoes about every 10 minutes.

Serve topped with the salt and pepper.

Dirty Rice

In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice.

Lower the heat to medium-low and simmer, covered, for 40 to 45 minutes. Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.

While the rice is cooking, heat the oil in a medium-size skillet over medium heat. Add the shallots and cook for 1 minute, stirring occasionally.

Add the white part of the green onions and cook for about 1 minute.

Add the peppers and cook for about 5 minutes, stirring frequently.

Add the cumin, chili powder, oregano, and cayenne.

Cook for about 1 minute, stirring until the spices are well blended.

When cooked, set the veggeis aside until the rice is done.

When the rice is cooked and has stood for 3 minutes, add the spiced veggies and the green onion tops to the rice and stir well.

Serve.

Curried Sweet Potato Fries

Place the sweet potato wedges in the ice water and soak them for 1 hour.

Place a large skillet or sheet pan in the oven and preheat the oven to 400F.

Remove the sweet potatoes from the ice water and pat them dry just before cooking.

When the oven is hot, add the oil, curry powder, garam masala, salt, and pepper and stir well for about 30 seconds.

Add the sweet potatoes, stir, and return to the oven.

Roast for 20 minutes. Turn the fries about every 5 minutes to cook on each side. Serve hot.

Curried Hummus

Place the white beans, coconut milk, lime juice, yogurt, basil, salt, pepper, curry powder, garam masala, cayenne pepper, and honey in a food processor and process until almost smooth.

Chill well before serving.

Curried Corn

Place the olive oil in a medium skillet over medium-high heat.

Add the shallots and cook, stirring continuously, for about 2 minutes. Adjust the heat so that the shallot does not brown or burn.

Add the corn kernels. Cook for about 5 minutes. Stir occasionally.

Add the coconut milk, water, curry powder, salt and pepper.

Stir and reduce the heat until the corn is simmering. Cook for about 15 minutes until all of the liquid has evaporated.

Serve.

Curried Chickpeas

Place the olive oil in a large skillet over medium high heat.

Add the garlic and ginger. Cook for about 3 minutes. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the chickpeas, tomatoes, curry powder, garam masala, cumin, salt and pepper.

Reduce the heat until the mixture is simmering.

Simmer for 30 minutes. Stir occasionally,

While the chickpeas are cooking, mix together the yogurt, cucumber and mint. Chill.

When ready to serve, top each serving with three tablespoons of the yogurt mixture.

Cumin Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30 – 40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner.

Add the cumin and green onion and fold together gently.

Re-cover and let stand, covered, for 3 minutes before serving.

Creamy French Peas

If using fresh peas place the water in a medium sauce pan over high heat.

When the water boils, add the peas and reduce the heat to a simmer.

Simmer the peas for 10 minutes, drain, and add to the ice water.

Place the butter in a medium skillet over medium high heat.

When the butter begins to bubble, add the shallots, then reduce the heat to medium and cook for about 4 minutes. Stir frequently.

Add the flour, salt, and pepper. Stir frequently.

Add the wine slowly while whisking.

Cook the sauce over medium heat for about 3 to 5 minutes, until smooth and thick. Whisk frequently.

Add the peas and cook for about 1 minute to reheat.

Serve.