celiac chronicles

The entire month of April was spent testing and tasting new recipes.

My new job here in Austin has flipped my cooking (and eating!) schedule upside-down. It requires me to pre-plan my dinners because dinner is coming to work with me.

Leftovers have been my savior, but there are still mornings when I’m at a loss as to what to make. I quickly learned I could either keep a sad amount of Chex cereal around for a back-up plan or I could spend my two days off testing leftover-friendly recipes to share with you all on here. I’ve turned into a mad scientist in constant search of new gluten-free lunch/dinner options.

But amidst a new schedule and a busier-than-I’m-used to-lifestyle, I decided to make life just that much more difficult – and am devoting the rest of this year to training myself in the kitchen: I will be learning to make all of my staples from scratch, in hopes of habituating myself to make them on a regular basis.

I am essentially trying to wean myself off the handful of processed foods I still rely on – such as canned tomato sauce, most condiments, and canned beans. I know that if I cut myself off completely – it would overwhelm me and laziness would set in like the plague, so I feel this is a good start.

April’s project? – To get into the groove of always making my own stock.

The first move? – Stop buying stock.

And then? Wait until a craving sets in so badly, that I have no choice but to make it.

Funny enough, stock is so ridiculously easy to put together, I’m almost ashamed I haven’t been making it all along.

My only issue is what do do with the vegetables instead of just tossing them, here are some ideas:

Don’t salt at the beginning and compost the vegetables after you strain it
Puree the vegetables and freeze. Use as thickener for soups or stews (great way to cut down cornstarch/tapioca intake)

If anyone has any other ideas, please let me know! I love hearing from you guys.

(gf) vegetable stock

Just chop, saute, and boil. The stock will be ready for your command in a little over an hour. If you do not use it immediately, freeze it for future use.

- ingredients -

3 medium carrots: rinsed and cut each carrot into 6-7 pieces
3 stalks of celery: cut each into 4-5 pieces
2 medium onions, quartered (peeling optional)
1 lg russet or yukon potato, roughly chopped
10 cups water (use less water for more intensified flavor)
1 tbsp olive oil
1 TBSP dried thyme
1/2 tsp kosher salt
1/2 TBSP black pepper
2 TBSP (gf) soy sauce

- instructions -

Place the vegetables in a large stock pot. Turn heat to medium-high and add the olive oil. Don’t immediately stir, allow the vegetables to caramelize a bit. After 4 minutes or so, stir. Let cook another 4-5 minutes without disturbing.
Add the water and the thyme to the pot. Bring to a boil. Once it boils, bring it down to a low simmer (dial 1-2). Allow to simmer for at least one hour.
Strain the stock into a large bowl. Add soy sauce, salt, and pepper. Stir to combine. Use immediately or store in freezer. I like to store it in the freezer already measured into 4-cup and 2-cup portions (perfect for recipes).

. . .

I made this lentil soup after stocking up on French green lentils at the Whole Foods here in Austin. There was one morning where I woke up late and realized that all the leftovers were eaten up the night before and I had no choice but to cook something. After an inventory check, I realized the kitchen consisted of these lentils and a handful of vegetables.

Of course, I was on my stock strike, so I had to give in and have a go at making fresh stock… But I was so happy with the rich, full flavor of the lentil soup, that this recipe (and the stock) are now made quite regularly.

The soup calls specifically for French green lentils and here is why: these lentils keep their shape during cooking – they won’t smush together as some other lentils do… And they have a mild peppery flavor and I’ve never been one to say no to more pepper.

The assortment of vegetables can be substituted, added to, or subtracted from. I’ve used celery in place of asparagus and I think the addition of potatoes would make this a perfect wintry evening meal.

(gf) lentil soup

Only 15 minutes of prep is needed – this is an easy-to-put together and lunch or dinner, as it can be left to simmer, allowing you to get other work done. Feeds 1 person for 3 lunches or 2 persons for dinner, with leftovers for one.

- ingredients -

3/4 cup french green lentils, sorted and rinsed
1/2 bundle asparagus (15-20 stalks), each stalk cut into 4 pieces
3 medium carrots, roughly chopped (about 1 1/2 cups chopped)
2 small onions, diced
2 cloves garlic, diced OR 1 tsp garlic powder
1 TBSP salted butter
3 cups vegetable stock
3 TBSP tomato paste
1 TBSP dried thyme
1 tsp cumin
1/4 tsp + 2 pinches kosher salt

- instructions. -

In a small sauce pot, boil 2 cups water. Once it reaches a boil, remove from heat and add the lentils. Stir and allow the lentils to sit for 10-15 minutes.
In a medium-large sauce pot, melt the butter. Add the onions, carrots, garlic, and a pinch of salt. Saute until onions are translucent.
Add asparagus pieces, saute for 1 minute. Add stock, 1/4 tsp salt, tomato paste, herbs, and spices.
Bring to a boil. Once it is at a boil, reduce to a low simmer and cover. Simmer for 1 hour.
Serve with a dollop of sour cream or enjoy as is!

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