Archives for category: Gluten Free

The first time my beloved made me Lucian style cornmeal porridge was a night when I had a migraine coming on and felt too nauseous to eat. She decided to cook up a quick bowl of porridge for herself.

As I walked past the kitchen I smelt the spices and looked over her shoulder as she stirred the pot full of glossy yellow cornmeal. To both of our surprise I asked to try some and found it delicious.

I ended up eating a big bowl which completely fixed my nauseousness and poor hungry Joyous had half the portion she had anticipated. (Not an unknown event around here!)

I’ve loved it ever since and we often have it for breakfast.

You can make it dairy and sugar free and it is gluten free already, so it’s a great detox option.

Lucian style cornmeal porridge with stewed rhubarb and apple…& ginger tea.

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Ingredients:

2 C liquid (we usually do half water and half milk, soy milk, almond milk or coconut milk)
Cinnamon bark (or 1/4 tsp ground cinnamon)
1-2 fresh bay leaves
Sultanas or raisins (optional)
1/2 C fine cornmeal (polenta)

Rhubarb and apple and a little water (or ginger tea) to stew it in.

Method:

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Half fill a cup with cornmeal and cover with milk. Leave to sit for a few minutes.

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Pour approx 1C water into a pot and add the raisins, bay leaves and cinnamon. Cover and simmer for approximately 5-10 mins (longer is better for the flavor).

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After 10 mins or after you can see some good colour in the water remove the cinnamon bark (and dry to reuse).

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Add the cornmeal, stirring or whisking all the time as you add it to avoid lumps forming.

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Bring it back up to boiling, then turn it down low to simmer for 5-7 minutes. Assess the consistency and add more milk to thin it if it needs. I prefer it more porridgy and thick, Joyous likes it thin enough to drink like a thick soup.

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Stir in a pinch of salt and a teaspoon of butter (or butter substitute).

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Serve with the stewed fruit and or brown sugar/coconut sugar/cream etc.

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Babies and small children love this too.

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For a real Lucian style breakfast serve it with ginger tea.

Make simple ginger tea by bashing a chunk of ginger root, bringing to the boil then simmering till the liquid changes colour. Stir in raw sugar (or don’t) and enjoy. (In this picture some of the ginger root was already used so we just added more, you’d usually use just one chunk.)

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NB: If you live in NZ then try Fruit World for the cheapest cornmeal around. Way better than buying it as ‘polenta’ from the supermarket or a gourmet food store.

Op-shopped vintage kitchenalia:

Pic 1- silver floral teaspoon & 1950’s era pastel striped linen tea towel. Both purchased from the Matakana church op shop in 2013.

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One reason I’ve been so slack at posting is that Joyous and I did one of our detoxes from May to July.

I figured that not so many people would like to see those recipes, but lately I have reconsidered and think that the really yummy ones might be good to blog.

Now the detox involves cutting out the following foods: gluten, sugar, dairy, eggs (although we allowed some this time after the first important fortnight), alcohol, caffeine, red meat. However, although that may seem really restrictive, there’s lots you can eat still. Plus with some inventiveness, and lots of herbs and spices, it can still taste great. (Honestly.)

Some examples of what we cooked:

– Quinoa with dry roasted pumpkin, pan fried fish (in olive oil) & salsa verde.

– Fresh snapper burgers in gluten free baps (highly recommend Phoenix breads), with rocket salad, hummus, jalapenos, gherkins & Japanese sesame dressing.

– Burritos in corn wraps with chilli beans & felafel or fish or chicken

– Fish gently cooked in crushed tomatoes, capers, kalamata olives, garlic, herbs and a generous splash of white wine (just cook off the alcohol & leave the flavor)

– Cold quinoa salad with smoked fish, rocket & hummus

– Prawn GF pasta with a GF roux sauce, capers, red peppers, broccoli and lemon thyme

– Chocolate crackles made with rice bubbles, kremelta (solidified coconut oil), dessicated coconut, stevia & raisins

– Chocolate self saucing pudding with almond meal, GF flour, coconut sugar, cinnamon, nutmeg & loads of cocoa

– Chai banana ice cream made from spices, banana & coconut cream

(Lots of fish recipes as I’m pescetarian and we live by the sea.)

So I’ll blog some of the recipes for you to have a look at. The wife and I don’t do tasteless, so be reassured they will be worth trying out even if you are not on a detox.

Finally, a bit more on why I haven’t been blogging very much:

In order to help raise the profile of this blog I started following some phenomenal blogs like For The Love Of The South and Smitten Kitchen. As I started looking at them from a blogger’s perspective rather than just a baker’s one I became rather disillusioned. You see, I can be a real perfectionist. If I can’t do something really really well, then I often choose to do something else altogether.

Those other blogs are beautifully photographed, with consistently awesome recipes and fancy cookware. Whereas mine felt like the school homework project of someone living in a shack. Actually we are living in a tiny shack, with bad lighting, part of my gran’s 1950’s kitchen bench, op shopped (charity shop) kitchenalia and an oven with one fully working gas burner, one burner that leaves black burn marks on my pans and no temperature gauge!

But I have decided to try and do something different for me. Instead of deciding it will never meet my standards of ‘good enough’ and therefore giving up, I’m going to try and keep going with it even though it might not be the absolute best. I figure the large majority of my readers over there are are just regular people too (hi Mum). So most people probably read it for the recipes, (or just because they are curious about what I’m blogging), and aren’t judging the pictures anyway – so I shouldn’t be so fussy right?

I’m going to just to try and get the recipes up here even if I just have one slightly mediocre picture to accompany them.

Oh and as for the op-shopped kitchenalia… well I think I might just make that a feature and see if I can provide some background notes on when and where my quirky bits and pieces came from.

What say you?