Posts Tagged ‘Gluten Free’

Delicious Baked Brown Rice and Vegetable Falafel

Baked Goodies | Home Made Cooking

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect.

Growing up in a place where falafel can be found anywhere and having a big variety of it, obviously resulted in me just loving this dish.

Traditionally falafel is made of chickpeas and delicious spices and I love it because it’s such a great and easy meal. Once you got the falafel patties all you need is to stuff them in a pita with salads and there you have it – lunch! (or dinner)

Over the years I’ve seen people react differently to falafel. Some will love it, some will love it but get stomachaches from it (the chickpeas mostly), some even hate it (how is that possible?), but this version of completely gluten free, vegetarian falafel blew me away.

It started with me thinking what to make for hubby. At first I planned on making soy “meatballs” but then I found out I have no soy, so next, I opened the fridge, and what do I see? brown rice! ta-daaa…I knew what I was going to make!

I made the shape by using the kitchen gadget my dear father in law gave me after we moved to Canada. It’s a falafel scoop (click on the text in bold) words to see what it is) and it shapes the mix into balls, so it looked really authentic.

These Baked Brown Rice And Vegetable Falafel Patties (or balls) are great on their own and also go really good served in you favorite sauce (meatball style). You can also freeze them after they’re ready and use when you need to. Really a treat and so easy and healthy.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Delicious Baked Brown Rice and Vegetable Falafel
Author: 
Recipe type: Vegetarian, Mediterranean
Cuisine: Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 28 balls
 
Falafel (apparently) does not have to be made of chickpeas. Check out this recipe - Vegetables, Cornmeal and Spices make all the difference.
Ingredients
  • 1 Cup Cooked Brown Rice
  • ½ Red Bell Pepper
  • 1 Carrot
  • ¼ Small Onion
  • 1 Celery Stick (no leaves)
  • Small Bunch of Fresh Cilantro (about ¼ Cup packed sprigs)
  • 1 Tbsp Olive Oil
  • 1 Egg
  • 8 Tbsp Cornmeal
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • ¼ tsp Ground Cumin
  • Ground Black Pepper
Instructions
  1. Preheat oven to 375F (190C) and layer baking sheet with parchment paper.
  2. Put the rice, pepper, carrot, onion and celery in a food processor and blend well until finely chopped.
  3. Remove the mix from the food processor to a mixing bowl and add the egg, olive oil and spices and mix well until evenly combined.
  4. Add in the cornmeal and mix together. Depending on the type of cornmeal, you might need to use more or less of it, 1 Tbsp give or take, you just want the mix to be good enough (and no veggie juices) for shaping and placing on the baking sheet.
  5. Using a teaspoon scoop one teaspoon at a time and place on a parchment paper layered baking sheet. You can also try and give it a little ball shape.
  6. Bake in 375F (190C) for 15-20 minutes.

Brown Rice and Vegetables Falafel Patties

Brown Rice and Vegetables Falafel Patties

Do you like Falafel? I love it!! So imagine how happy I was when this next recipe turned just right! One taste was enough for me to understand that what it’s missing is a good fresh pita with chopped salad and tahini sauce, just perfect. Growing up in a place where falafel can be found […]

Read More

Moist Quinoa Chocolate Muffins With Chocolate Ganache

Cakes and Cookies

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food.

The only leftover in it was a container with cooked red quinoa in it.

After discovering a few days earlier, that cooked quinoa can be used in baked goods, imagine how thrilled I was to find out that THIS is what i had in the fridge.

Woo-hoo, an excuse to make something sweet! I’m not going to talk about the fact that hubby was less than impressed since he wants me to put a pause on my sweet baking, let’s concentrate on the positive then, my quinoa moist chocolate muffins!

It’s weird, right? using quinoa in sweet pastries, but hey, not only that this worked pretty darn well, it was super easy and did not require a stand mixer. Just my small chopper and a spoon. So let’s regroup for a minute now, we have quinoa which is good for you, gluten free, considered a superfood and happens to be readily available in my fridge, we have my small food chopper which means I will have almost no dishes to wash, and we have one eager me, dieing to find out how sweet quinoa muffins taste like. Adding 2 super excited kids to the mix just made this one a no-brainer. Sorry hubby, I’m making these – apparently, they’re good for you.

So yeah, I mixed the ingredients in my chopper (mini food processor) and poured the batter into my silicone muffin cups, covered with chocolate ganache and there I had it – Super Quinoa Muffins.

So. Moist. They. Are. To. Die. For.

Recipe was originally adapted from “Quinoa 365: The Everyday Superfood” Book, written by the two lovely ladies at PatriciaAndCarolyn.Com

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins With Chocolate Ganache
Author: 
Recipe type: Healthy, chocolate
Cuisine: Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 12 Muffins
 
Who would have thought that you can make cake from cooked quinoa? well apparently you can make muffins too and they are super delicious!
Ingredients
  • 1 Cup Cooked White or Red Quinoa
  • ¼ Cup Milk
  • ½ tsp Vanilla Extract
  • ½ Cup Coconut Oil (Solid or Liquid form) - Can be substituted with vegetable oil or butter
  • 2 Eggs
  • ¾ Cups White Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
For the Ganache:
  • ⅓ Cup Whipping Cream
  • ¼ Cup Semisweet Chocolate Chips
Instructions
  1. Preheat oven to 350F (180C) and prepare 12 muffin cups rubbed with butter or coconut oil to avoid sticking.
  2. In a food processor or food chopper place the cooked quinoa, milk, vanilla and coconut oil and pulse until you get a smooth batter that resembles paste texture.
  3. Add in the eggs, sugar, cocoa, baking powder and baking soda and pulse a few more times until the batter is even and everything is fully incorporated.
  4. Divide the batter evenly between the 12 muffin cups (about ½ -⅔ muffin cup full) and bake in the preheated oven for 25- 30 minutes (a cake tester/ toothpick should come out dry)
Prepare the Ganache:
  1. Bringing the whipping cream to a gentle boil in a small saucepan
  2. Turn heat off and add in the chocolate chips, stirring constantly until you get chocolate ganache.
  3. Top each muffin with about 1 tsp ganache and spread a bit on the top.
  4. Store airtight container in the fridge for a maximum of 3 days and let it reach room temperature before serving if not served on the same day.

Moist Quinoa Chocolate Muffins with Chocolate Ganache

Moist Quinoa Chocolate Muffins with Chocolate Ganache

When I opened my fridge yesterday I was pleased. Most of the leftovers were gone and the fridge was almost ready to be re-filled with food. The only leftover in it was a container with cooked red quinoa in it. After discovering a few days earlier, that cooked quinoa can be used in baked goods, […]

Read More

Maple Cornbread Loaf

Baked Goodies

Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product.

So this time I received 2 packs of the new “Spreadables Cinnamon & Brown Sugar” butter by “Gay Lea”.

It’s basically a butter spread that is actually spreadable thanks to the Canola Oil mixed in it. And what I got to try is the new cinnamon and brown sugar flavored one.

At first taste I liked it, it’s a sweet and salty kind of spread, so I started thinking that something eithel neutral or sweet and salty will go well with it. I was wracking my brain, I had so many ideas. And then, it hit me. When I was younger, my mom used to make this super amazing cornbread style cake. It was made of cornmeal and flour and a ton of different kinds of cheese. Since I’m trying to cut back on Gluten whenever possible I decided to leave the flour out, and to give it that hint of sweetness I used the most canadian ingredient – Maple Syrup.

So I ended up making Maple Cornbread that’s both gluten free and has a hint of sweetness and saltiness to it. Just what I was looking for.

And you know what else was great? the fact that I did not need to use my stand mixer which means I didn’t have to clean it after. It was all mixed by hand, in a mixing bowl, the simpler the better I say. 20-30 minutes and voila, you got yourself a maple cornbread loaf. Topping it with some cinnamon & brown sugar butter was like the cherry on top.

Note to self: try making my own flavored butter – homemade is always my preference.

The only thing I would probably change in this spread is the added color (which I found out about only after the fact…oh well).

Maple Cornbread with cinnamon and brown sugar butter

Maple Cornbread

Maple Cornbread Loaf
Author: 
Recipe type: Bread
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
 
Easy peasy cornbread with the added hint of sweetness of Maple Syrup. Everything is mixed in one single bowl so you don't even end up having a whole lot of mess.
Ingredients
  • ¾ Cup + 1 Tbsp Plain Yogurt
  • 3 Eggs
  • 2 Tbsp Maple Syrup
  • ½ tsp Salt
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 Cup + 2 Tbsp Cornmeal
  • 3 Tbsp Vegetable Oil
Instructions
  1. Preheat oven to 400F (200C)
  2. Prepare loaf pan sprayed with oil or layered with parchment paper (including pan walls)
  3. In a medium bowl mix the yogurt, eggs, maple syrup, salt, baking powder and baking soda until fully combined.
  4. Add in the cornmeal and the oil and mix really well until the batter is even and smooth.
  5. Pour the batter into the prepared loaf pan and bake for 20-30 minutes or until a cake tester comes out clean

Maple Cornbread with cinnamon and brown sugar butter

Maple Cornbread

Once in a while I get to receive products from different brands. Sometimes all I am required to do is try them out, sometimes I’m using the product in a recipe, sometimes it’s a review or feedback and sometimes, like in this instance I’m just looking for something to go really well with the product. […]

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Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Baked Goodies

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not.

I guess I’m the only one to blame. I have such high expectations and standards I set to myself, that with time, I find it hard to answer my own expectations.

Last year, I decided to minimize the gluten in my kids’ food. I decided that they will no longer be taking just sandwiches to school because it’s just not nutritious enough. And when they are taking sandwiches, I make sure it’s homemade bread with low to no gluten.

And now, here I am complaining about it, Typical.

I can’t wait until they are old enough to make their own lunches. Does this ever happen? because to be honest, I don’t remember myself making my own school lunches. And even if I do get them to make their own food, I guarantee that I will be standing there, watching like a hawk to make sure they are eating healthy. So like I said at the beginning, it’s my fault, my insanity, and I’m the only one to blame.

But really, rants aside, I find myself full of satisfaction most of the times I prepare their lunches because I was able to either use up leftovers or come up with something new and delicious.

This time, it was the second option – something new and delicious. and this time it’s gluten free corn muffins, with bell peppers and goat cheese. Perfect for the lunchbox and the over protective mom – that would probably be me.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins
Author: 
Recipe type: Lunch, Muffins
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 10 Muffins
 
Gluten Free Corn Muffins with bell peppers and goat cheese are the perfect solution to put in the lunchbox. Easy mix and bake and 20 minutes after you have your muffins ready for the box.
Ingredients
  • ½ Cup Cornmeal
  • ¼ tsp Salt
  • ½ Cup Gluten Free All Purpose Flour
  • ½ tsp Xanthan Gum
  • ¼ tsp Baking Soda
  • ½ Cup Milk + 1 Tbsp White Vinegar
  • 1 Egg
  • ¼ Cup Vegetable Oil
  • ½ Cup Crumbled Goat Cheese
  • ½ Cup Finely diced Bell Pepper
  • 1 tsp Dry Basil
Instructions
  1. Preheat oven to 375F (190C) and oil spray 10 muffin cups (I used silicone ones)
  2. Place the cornmeal, salt, flour, Xanthan and baking soda in a mixing bowl and mix together.
  3. Prepare ½ cup milk, add the vinegar into the milk and set aside.
  4. Add the egg and oil into the flour mix and finally add the milk with vinegar and mix well until combined.
  5. Add in the peppers, goat cheese and basil, fold into the mix until evenly combined in the batter.
  6. Divide the entire mix into 10 muffin cups and bake for 10-15 minutes in preheated oven.

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

Gluten Free Bell Peppers and Goat Cheese Corn Muffins

I would like to start this post with a rant and go ahead and say it: I don’t like preparing the kids’ lunchboxes! not on a daily basis. Does this make me an awful mom? I hope not. I guess I’m the only one to blame. I have such high expectations and standards I set […]

Read More

Gluten Free Baked Vegetable Latkes

Baked Goodies | Home Made Cooking

It’s Hanukkah, the festival of lights, the celebration of fried foods, children’s joy and weight watcher’s worst nightmare. Yup, it is, by far, the best. holiday. ever!

Some people love Hanukkah for the jelly doughnuts, some for the candle lights, some for the songs and some for the time off. Me? I love Hanukkah because I get to see how happy the kids are when they get their presents, I get to spend time with family and friends and finally, I get to eat latkes!! Those yummy potato pancakes.

It’s funny, because theoretically (and realistically) I can fry latkes on any given day, but something about Hanukkah makes it OK to eat soooo many fried foods. It’s the feeling of joy I believe.

I woke up this Saturday morning and craved some good ol’ fried latkes. But then I looked to my left, looked to my right and my mom wasn’t there, which meant it’s ME who had to deal with the grating, mixing and worst of all, frying.

Thinking about the smell I’m going to have in my hair (oil ehm ehm) and the grated fingers I’m going to end up having (not to mention chances for a minor heartburn) made me come up with plan B right there and then. I’m going to bake my latkes. I’m not saying I’ll be able to avoid oil completely but it’s going to be significantly less fat.

So I started (carefully) grating the potatoes thinking it could have been nice to add some nutritious value to these latkes. So I did, add values, in the form of carrots, onion and zucchini.

I ended up having a colorful batter that turned into colorful, delicious latkes. Dipped in sour cream or yogurt I finally felt my mission was complete and I can now just go back to bed 🙂

Gluten Free Baked Vegetable Latkes

Baked Vegetable Latkes (Gluten Free)
Author: 
Recipe type: Vegetarian, Holiday
Cuisine: Jewish, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 25 Latkes
 
A healthier and more nutritious version of the fried potato pancakes (latkes) we all so love.
Ingredients
  • 5 Medium Potatoes - Finely Grated
  • 1 Carrot - Finely Grated
  • 1 Zucchini - Finely Grated
  • ½ Onion - Coarsely Grated
  • 1 tsp Salt
  • 2 Eggs
  • 3 Tbsp All Purpose Gluten Free Flour (can be substituted with regular all purpose flour)
  • Oil Spray
Instructions
  1. Preheat oven to 400F (205C)
  2. Layer large baking sheet with parchment paper
  3. Place the grated vegetables in a medium mixing bowl and divide into 3 parts
  4. Squeeze each part between your hands to remove excess veggie juices (squeeze above the sink and return to the drained veggies to the bowl)
  5. Add the salt, eggs and flour to the grated and squeezed vegetables and mix all together (using a wooden spoon or fork)
  6. Spray the parchment paper with some oil
  7. Scoop a spoonful of latke mix and form a patty about ½-1 inch thick and place on the oil sprayed parchment paper
  8. Repeat with the rest of the mix
  9. Spray some additional oil on top of the latkes and bake for 10 minutes in the preheated oven
  10. After 10 minutes turn the latkes to make sure they’re evenly baked on both sides
  11. Bake for additional 10-12 minutes and remove from oven
  12. Latkes should be golden on both sides, this is how you’ll know they’re ready
  13. Serve with garlic dip, sour cream or plain yogurt

Gluten Free Baked Vegetable Latkes

Gluten Free Baked Vegetable Latkes

It’s Hanukkah, the festival of lights, the celebration of fried foods, children’s joy and weight watcher’s worst nightmare. Yup, it is, by far, the best. holiday. ever! Some people love Hanukkah for the jelly doughnuts, some for the candle lights, some for the songs and some for the time off. Me? I love Hanukkah because […]

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Gluten Free Chocolate Pumpkin Seed Bites

Cakes and Cookies

When I think spring I think nature, sun, flowers, blossom, fresh, life, new and much more. But then I look out the window here in Halifax and I can’t help but thinking gray, rain, wet and windy.  No, I’m not pessimistic by nature, don’t get me wrong but seriously, how many sunless days can one person take? The sun must be on its way here by now.

So what do I do to shake off the dreary weather? I think positive, I smile, I look at the beautiful sunflower bouquet my husband bought me yesterday and I go to the Halifax Seaport Farmers Market!

The market is indoors so once you go in you can’t help but focusing on the beauty and variety inside rather than on the gray and wet outside. I love everything about the Seaport Farmers Market, the atmosphere, the music, the people, the fresh produce, the variety, smell and of course the inspiration I get from it. Luckily this month I get to translate the inspiration into a recipe and enter a contest. What contest? Well, the “Halifax Food Bloggers in association with the Halifax Seaport Farmers Market are having a recipe contest called “Farm Market Table” and as a challenge fanatic I just have to enter. What I need to do is use fresh Farmers Market Produce to create an original recipe. I know, it sounds easy, but believe me, once you see the variety the Farmers Market has to offer, you’ll be confused. So I went for the easy and fast recipe; why? Because to be honest, that’s how I like it J and besides if I can create something sweet and yummy from fresh ingredients that the kids are going to love, I’m in.

I decided to make Chocolate Pumpkin Seed Bites! Sounds yummy right? Well, you’ll be surprised to know that this recipe calls for 3 ingredients only and uses only 1 mixing bowl! It calls for eggs which I got from the “Hill Crest Farm” booth at the market, Cacao Powder which I got from the “Rawthentic Chocolate” booth at the market and finally for the main ingredient which is the sugar and cinnamon coated pumpkin seeds (roasted right there!) from “Maritime Gourmet Nut Company”.

And I figured that with the weather we got this past week, a few chocolate pumpkin seed bites with a cup of hot cocoa will do the job. I was right.

 

Chocolate Pumpkin Seed Bites

 

Chocolate Pumpkin Seed Bites

Gluten Free Chocolate Pumpkin Seed Bites
Author: 
Recipe type: Dessert
Cuisine: Gluten Free, Sweet
Prep time: 
Cook time: 
Total time: 
Serves: 15 Cookies
 
3 ingredients, 1 bowl, 1 trip to the market. This is all it takes to make these amazingly yummy and crunchy bites.
Ingredients
  • 145gr Sugar Coated Pumpkin Seeds (Can be substituted with 145gr pumpkin seeds and ⅓ cup sugar)
  • 1 Egg White
  • ½ tsp Cocoa Powder
Instructions
  1. Preheat oven to 350F (180C)
  2. Line baking sheet with parchment paper
  3. Whisk the egg white and cocoa powder with a fork/ whisker until even and smooth (if you substituted the sugar coated pumpkin seeds with seeds and sugar this is where you add the sugar)
  4. Add in the pumpkin seeds and mix together until seeds are fully coated
  5. Scoop the mix with a teaspoon and place on the baking sheet
  6. Place in preheated oven for 15 minutes
  7. Remove from the oven and let the cookies cool completely before removing from baking sheet

 

Chocolate Pumpkin Seed Bites

Chocolate Pumpkin Seed Bites on baking sheet

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? 🙂 Wish me luck!!

Chocolate Pumpkin Seed Bites

When I think spring I think nature, sun, flowers, blossom, fresh, life, new and much more. But then I look out the window here in Halifax and I can’t help but thinking gray, rain, wet and windy.  No, I’m not pessimistic by nature, don’t get me wrong but seriously, how many sunless days can one […]

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Lava Chocolate Cakes from Chef Michael Smith – Sweet, Impressive and Gluten Free

Cakes and Cookies

It’s May. It’s spring. And for the past few days it’s been gorgeous! I must admit that there are days when I’m sitting in my office at work, looking out the window and wondering if we’re not missing out on too much in life. Not that trip overseas, not that final sale at the mall but everything that life and nature has to offer. For example, I feel I would be so much more happy working in my garden instead of typing contact lists, just enjoying the sunny day, or maybe cooking or baking something just because I like it and because my goal for the day would be to make the kids happy with something yummy. But instead of being a “child of nature” we have this thing called “Reality” where we need to work to get money so we can afford that garden we want to work in during these beautiful spring days. Reminder to self – I’m supposed to be a responsible adult! But hey, a girl is allowed to dream right? I should be thankful for what I have and not sorry for what I don’t. So as part of being thankful, I want to thank the person who discovered the chocolate, and to Chef Michael Smith. Why, you ask? Well…I love chocolate, in any shape, color, flavor or form and Chef Michael Smith had the exact thing I needed most – Molten Chocolate Cakes! Every time I used to order these at a restaurant I kept thinking that this must be so complicated to make. I mean, how do you bake something yet make sure it’s all soft and liquid on the inside? But surprise- surprise, it’s pretty easy, and simple, and very tasty! It’s also pretty quick to make and as an added bonus it’s gluten free so I gave it a shot. What can I say? It was sooo worth it.

 

Molten chocolate Cake - Lava Cake

 

Lava Chocolate Cakes from Chef Michael Smith
Author: 
Recipe type: Dessert
Cuisine: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cakes
 
Molten Chocolate Cakes! Easy, Quick and so good! What a great way to impress someone.
Ingredients
  • 225 grams semi sweet or dark chocolate (I used semi-sweet chocolate chips)
  • ½ Cup Butter – Softened to room temperature
  • 2 tbsp Cocoa Powder
  • 4 eggs
  • ¼ Cup Sugar
  • 1 tbsp Vanilla Extract
  • Butter and sugar to spread and sprinkle on muffin cups
Instructions
  1. Preheat oven to 400F (200C)
  2. Melt butter and chocolate in a small saucepan (over low-medium heat)
  3. Once butter and chocolate have melted, remove from heat and add in the cocoa powder and stir until smooth
  4. In a mixer bowl or a medium size bowl, beat the eggs with sugar and vanilla extract until the mix is thick and smooth
  5. Pour the chocolate mix into the egg mix and stir until smooth
  6. Rub each muffin cup (mould) with butter and sprinkle with sugar. Shake any excess sugar out.
  7. Divide the batter evenly between the muffin cups. Make sure you fill about ¾ cup for each cake.
  8. Place in heated oven and bake for no more than 10 minutes. The cakes are ready when the tops are cracked and the inside is still a bit gooey.
  9. Cool for a few minutes (cakes will shrink a bit and pull away from the sides) and then take out of muffin cups. You can run a paring or butter knife along the edges to help loosen the cakes.
  10. Serve on a plate with whipped cream or ice cream.

 

Molten chocolate Cake - Lava Cake

Here’s the link to the original recipe: Michael Smith – Molten Chocolate Cakes

It’s May. It’s spring. And for the past few days it’s been gorgeous! I must admit that there are days when I’m sitting in my office at work, looking out the window and wondering if we’re not missing out on too much in life. Not that trip overseas, not that final sale at the mall […]

Read More

Mamaliga with Shiitake Mushrooms – That Yellow Goodness

Home Made Cooking

Directly from Wikipedia: Mămăligă is a porridge made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta.

It so happened that I am apparently the luckiest girl in the world when it comes to Mamaliga. My dad is from Moldova and my in-laws are from Romania, how lucky am I? I get to taste every possible variation of this super awesome dish! Why is it awesome?

1. It’s so basic and easy to make

2. It goes well with almost everything; try it with your favorite topping

3. It tastes so good

4. It is gluten free

5. It brings back sweet childhood memories that I love so much

Ever since I can remember myself, my dad used to make us this special Mamaliga treat. He still does, only I’m not there all the time these days. He boils the water in a special rounded iron cast pot, adds the cornmeal and stirs it with his big wooden spoon. After he’s done (and he never takes shortcuts) he turns the pot upside down on a thick wooden cutting board and lifts it up. On the board remains this magnificent Mamaliga! Yellow, round and smells so good! Then he uses a sewing string to cut it into slices because if we use a knife it’ll stick. I always take two plates; the first one is a mamaliga slice topped with sour cream, grated cheese and salt and the second is my dessert, a slice topped with sour cream and sugar! I eat Mamaliga with the same toppings until this day and I just love it. It makes me smile when the kids ask for extras like mommy, it’s like it goes without saying that you need to have two plates of Mamaliga, one as main dish and one as dessert.

After I married my husband I got acquainted with the Romanian version of Mamaliga as well. That’s when I learned that you can have it with beef stew, potatoes, feta cheese, mushrooms and basically anything that comes to mind!

A few days ago, I noticed we still have a pack of Shiitake mushrooms in the fridge. It was very obvious to me how I’m going to use it.

Mamaliga topped with Shiitake Mushrooms

 

Mamaliga with Shiitake Mushrooms - That Yellow Goodness
Author: 
Recipe type: Main
 
Gluten Free, Easy and goes so good with any topping. This Cornmeal delight is one of mine and my family's favorites.
Ingredients
For the Mushroom Topping:
  • 6 Cups Sliced Shiitake Mushrooms (about 350gr)
  • ½ Onion – Chopped
  • 1 tbsp Vegetable Oil
  • ¼ tsp Ground Black Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • ½ tsp Nutmeg
  • ½ Cup Hot Water
  • ½ tsp Bouillon Soup Powder
  • 1 tsp Red Wine
For the Mamaliga:
  • 2 Cups Cornmeal
  • 6 Cups Boiling Hot Water
  • ½ tbsp Salt
  • 2 tbsp Butter
Instructions
Mushroom Topping:
  1. In a wok or a wide pot, preheat the oil over medium-high heat and sauté the onion and mushrooms for about 8-9 minutes until mushrooms soften.
  2. Add in the salt, pepper, garlic powder and nutmeg and mix.
  3. Add in ¼ cup of the water (half of what you put aside) along with the bouillon powder and mix in.
  4. Add the remaining ¼ cup water and the wine, stir together for about 2 minutes (it will boil) and remove from heat.
Mamaliga:
  1. In a large pot, bring water to strong boil
  2. Make sure the heat is on Medium-High and gradually add in the cornmeal. Use a pitcher or a very large mug to gradually pour the cornmeal in while constantly stirring. If you don’t stir you will get lumps of cornmeal and that’s not good. You can also add in a little bit cornmeal and stir and then some more and so on. Be VERY careful because while the water is boiling with the cornmeal in it you can easily get burned.
  3. When you notice the mix is boiling and bubbling, lower to medium heat and continue stirring and adding in the remaining cornmeal.
  4. When the mix starts boiling again, lower to low heat.
  5. Stir for additional 4 minutes until cornmeal becomes a bit more solid.
  6. Add in the butter and stir until it melts.
  7. Serve on a plate with the mushrooms on top
Notes
**Be super careful preparing the mamaliga. When it boils with the cornmeal it may come in contact with any exposed skin, stick to it and cause a burn**

 

Mamaliga with Shiitake Mushrooms

Mamaliga topped with Shiitake Mushrooms

Directly from Wikipedia: Mămăligă is a porridge made out of yellow maize flour, traditional in Romania and Moldova. It is similar to the Italian polenta. It so happened that I am apparently the luckiest girl in the world when it comes to Mamaliga. My dad is from Moldova and my in-laws are from Romania, how […]

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