Monday, August 15, 2011

Camping and Gluten Free Dutch Oven Peach Cobbler - GF, DF

I went camping with my family a couple weeks ago. I love camping and spending time in nature. I always feel so comfortable and peaceful as I spend time in God's beautiful creations. We spent the first night in Targhee National Forest (the backside of the Tetons). It was beautiful...the mosquitoes were not! They were murderous. We didn't spend much time outside because of them. I got a few bites on my face that swelled up huge!

We then spent a few night in Grand Teton National Park. Those mountains are so majestic! Our campground was right on Jackson Lake so we spent a lot of time there swimming and kayaking. It was heavenly. The perfect vacation!

Jackson Lake

Teton Mountains at Sunset

Kayaking on Jackson Lake

It's a tradition to make dutch oven cobblers when we camp, and I wanted to attempt another gluten free cobbler. I have been trying for a couple years to make a good gluten free Dutch Oven Peach Cobbler. I have failed many times, but this last time was a huge success! I had been trying to do it like we do our gluten-ful cobbler; dump the peaches in, sprinkle the tapioca pearls, then the dry cake mix, sprinkle with brown sugar and then dot with butter pats. This makes an incredible gluten-ful cobbler, but the gluten free one was always too grainy. The flours/cake mix never cooks or gets crispy like it should, it just stays dry and grainy.

This time I decided to make a wet batter and drop it on top. I chose a sweet biscuit-type topping instead of a cake. It turned out perfectly! So, so delicious. My dad and aunt said they like it better than the gluten-ful one we usually make. That is what I call success! :)

(I apologize for the bad quality of the photo. It was very dark!)

Gluten-free Dutch Oven Peach Cobbler
Serves 8-10 (12-14" dutch oven)

2 large (or 4 small) cans peaches in pear juice, quartered
1/4 cup quick-cooking tapioca pearls
1 cup gluten free flour blend (I used Bob's Red Mill Gluten Free All-Purpose)
2 TB coconut palm sugar (you can use brown sugar if you want)
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup milk/dairy replacement
1/4 cup coconut palm sugar (or brown sugar)
1/2 cup cold butter/butter replacement, cut into small cubes

1. Pour one can of peaches with juice into the dutch oven. Drain the other can of peaches. Discard the juice and add the peaches to the dutch oven. Sprinkle the tapioca pearls over the peaches.

2. In a medium mixing bowl combine the flour, sugar, baking powder and salt. Stir to combine. Whisk in the milk. Pour/drop this batter over the peaches. Sprinkle the sugar over the batter and then dot with butter. Cook with coals/briquettes on top and bottom for 25-30 minutes, or until the batter is set and golden brown on top. Serve warm with vanilla ice cream. :)

*This recipe is linked to Gluten Free Wednesdays.

Thursday, August 11, 2011

Thai Red Curry Chicken- GF, DF

I have still been in a food funk lately. I haven't felt very creative...maybe it's the heat. :/ The other night I invited some of my siblings over for dinner. I was going to make Braised Short Ribs with Creamy Goat Cheese Polenta, my favorite recipe from The Pioneer Woman. Then I remembered that my sister had been craving Thai Red Curry for about a week. Our favorite local Thai restaurant is closed for several weeks and she has been going crazy. :)

So I decided to make Thai Red Curry, but I wanted it to be as authentic as possible. We have made red curry before that wasn't very good. I discovered a few things; a good, high quality red curry paste and using fresh Thai herbs makes all the difference...and if it's quick and easy red curry it won't be all that authentic or all that good.

This recipe takes about an hour from start to finish, but it is completely worth it. We all ate WAY more than we should have and were stuffed! It is some of the best Thai Red Curry I have had.

(Picture to follow. I need to make it again! :) )

Thai Red Curry Chicken
Serves 6

1 lb boneless, skinless chicken breast, cut into 1" cubes
3 cups chicken broth/stock
2-3 TB red curry paste (I used this one, purchased at Whole Foods. I have used Thai Kitchen brand before, it doesn't even remotely compare)
3 cans full-fat coconut milk (I like Thai Kitchen best)
3 TB coconut palm sugar (or 1 1/2 TB jaggery)
3 1/2 tsp fish sauce
1 large (or two small) red bell pepper, cored, seeds removed and cut into 1/4" slices
1 medium zucchini, cut into 1/4" sticks
2 carrots, peeled and cut into matchsticks
1 can bamboo shoots
2 large Kaffir lime leaves, use the end of a knife to pound the leaves to "bruise" them
1 cup fresh Thai basil, leaves and a few buds, discard stems
1 cup fresh cilantro, coarsely chopped

1 lb Thai Brown Basmati Rice, cooked

1. Bring the chicken broth to a boil. Add the chicken and par-boil for 1-2 minutes. Remove the chicken from the stock and set aside. Reserve the chicken stock for later.

2. In a large pot combine 1 cup of the coconut milk, curry paste, fish sauce and sugar. Whisk to combine well. Bring to a boil over medium-high heat. Reduce for 15-20 minutes, stirring occasionally, until it becomes a thick paste. Add a couple tablespoons of the reserved chicken broth and reduce again for an additional 10 minutes, stirring occasionally to avoid it sticking to the bottom and burning.

3. Add the remaining coconut milk and a 1/2 cup of the chicken broth. Bring back to a boil and then add the par-boiled chicken. Cook for 2-3 minutes. Add the red pepper, zucchini, carrots, bamboo shoots and lime leaves. Cook for an additional 10-15 minutes until the vegetables are tender, but still slightly crisp. Remove the lime leaves and discard.

4. Remove from heat and stir in the Thai basil and cilantro. Serve immediately over Thai Brown Basmati Rice.