When the temps drop into the single digits it’s time to warm up with a hot chocolate and this lovely steamed bread, made in a can. Canned Bread? Yup, and it’s so easy, delicious and full of good stuff. Just put the batter in a greased coffee can(see pix below) , put can in a pot of boiling water, 3/4 of the way up the can. Cover with aluminum foil, lower the heat to a gentle simmer and steam for 2 hours or until a tester comes out clean. It’s really good with a dollop of cream cheese. This recipe is a combination of Date Nut Bread and Boston Brown Bread and it’s from my cookery book Coming Home To Cook.
Steamed Fruit Bread – gluten free In a large bowl mix together 2 1/2 cups gluten free bread flour or my recipe for gf flour in book. If using gluten flour use – 11/2 cups whole wheat flour and 1 cup plain white flour. Add 1 cup cornmeal, 11/2 tsp. baking powder, 1/2 tsp. baking (bread) soda, 1 tsp. salt, 1/2 cup raisins, 1 cup chopped dates, 1/2 cup sunflower seeds, 1/4 cup sesame seeds, 1/2 cup chopped walnuts, 3/4 cup dark molasses, 1/2 cup honey, 2 cups buttermilk. Mix well and spoon into greased cans. Place in water, cover with foil, cover the pot and steam for 2 hours. Let cool on a wire rack. To remove, turn the can over, tap on bottom and bread will slide out. Enjoy!
Traditional Cuban Black Beans are made with a piece of salt pork or ham hocks. But, with the correct seasoning and a rich vegetable stock this vegetarian version hits the spot. It’s great with yellow rice flavored with turmeric. These 2 recipes have 5 of the 7 super spices: turmeric, cayenne pepper, paprika and cumin. Turmeric is a bright yellow spice that is an antioxidant and cancer fighter, as well as promoting brain health by protecting against cognitive decline. Cayenne and paprika enhance metabolism, increases satiety and stimulates fat burning. Cumin also has cancer fighting properties, aids in digestive disorders and has antiseptic value in fighting the common cold. Garlic has cancer protective benefits.
Cuban Black Beans with Yellow Rice – gluten and dairy free
Rinse l lb dry black beans and cook in 4 cups vegetable stock . Add
3 cloves garlic, peeled and crushed and l medium yellow onion, chopped.
Add 2 tsp. paprika, 3 tsp. ground cumin, 1/2 tsp. cayenne pepper, 2 bay leaves and sea salt and pepper to taste. Simmer until beans are tender, about 1 1/2 hours, adding more stock if necessary – beans should be thick but there should be enough stock for a nice gravy.
In a heavy pot, heat 1 Tbl. olive oil. Add 1/2 cup diced shallots. When they are softening, add 2 tsp. turmeric and 2 cups water or stock. Bring to a boil and add 1 cup white basmati rice. Cover with lid, lower heat and simmer until rice is cooked, about 25 minutes. Add sea salt & pepper to taste. Sprinkle with chopped cilantro (coriander) .
Optional: serve with shredded monterey jack cheese and/or a dollop of sour cream.
This is a really light, moist quick bread that is gluten and dairy free. There’s a lot of options to help you with gluten free baking in most health shops. In Coming Home To Cook I have my favorite gluten free flour recipe which is a combination of white rice flour, potato flour, soy flour and tapioca flour. For this bread I decided to buy a gf bread flour mix. It is a combination of these flours: garbanzo bean, potato, tapioca, white sorghum and fava bean. So if you don’t want to have a lot of ingredients hanging around, buy a bag that is already mixed. I simply substituted the gf flour mix for the traditional white and whole wheat in my favorite recipe. Some recipes and packages tell you that you need xanthum gum, which is a stabilizer used in place of gluten, but this bread came out perfect without it. Here’s how: Preheat oven to 325. Oil a large bread tin.
Blend 1/2 cup soy margarine or 1/2 cup canola oil with 1/2 cup white sugar. Beat in 2 eggs, 3 large very ripe bananas, 1 tsp. vanilla extract. In another bowl blend 2 cups of gluten free bread mix with 1 tsp. baking soda and 1/2 tsp. salt. Mix wet and dry ingredients together. Add 1 cup of fresh blueberries, blending well. Pour into the bread pan, top with chopped pecans. Bake for 45 minutes or until a tester comes out clean. Cool on a wire rack, and remove from pan. Enjoy!
Helpful hint: Freeze overripe (black) bananas. When ready to use, defrost, peel, drain juices and use in recipe.
Eggplants, otherwise known as aubergines, are rich in calcium, vitamin A, iron and have plenty of good fiber. Stuffed, rolled, stacked, diced, layered and pureed they are versatile in an array of ethnic vegetarian dishes. I made these timbales or stacks with a homemade tomato sauce and fresh mozarella cheese. To keep this dish light and low fat I used low fat ricotta, baked the eggplant (which is much lighter than frying) and I made it gluten free by using rice flour and gluten free bread crumbs. They’re perfect with my slamming good garlic bread recipe from Coming Home To Cook and a fresh green salad. Here’s how:
Eggplant Timbales – gluten free
Peel 1 large eggplant. Slice into 1/4″ rounds. Fill 3 separate bowls with 1 cup flour, 2 eggs beaten with 1/2 cup milk and 1 cup breadcrumbs. Dredge eggplant in flour, eggs, then breadcrumbs and place on a lightly oiled baking sheet. Bake at 350 (180), Cook for 10 minutes on each side until crispy. Set aside.
Make your favorite tomato sauce.
In a skillet, lightly saute in 2 Tbl. olive oil – 1 cup chopped mushrooms, 1/2 cup diced onions, 1/4 cup chopped fresh basil, 2 chopped garlic cloves, sea salt and pepper to taste. Let cool.
Mix together 2 cups of lowfat ricotta cheese, 1/4 cup grated fresh romano cheese and 1/3 cup low fat cream cheese and add to the mushrooms.
Slice thin pieces of fresh mozzarella cheese from a large ball.
Pour enough tomato sauce to cover the bottom of a baking dish. Layer 1 slice eggplant, spread it with ricotta mix, 1 slice of mozzarella and repeat to make a 3 layer stack. Top with tomato sauce and bake for 30 minutes. Enjoy!