Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search
Subscribe

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Free Shipping on Vitamix

The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

Receive FREE SHIPPING to the US and Canada when you order a Vitamix with my affiliate code 06-004943. 

Save at iherb.com

Save $5 on your first order from iHerb.com with coupon code QAB040.  Visit iHerb.com now to browse natural products and supplements. 

Love it here?

                                

Entries in Recipes: Sides (35)

Tuesday
May032011

My Favorite Way to Eat Asparagus

IMG_1519.jpg

I want to share my favorite way of eating asparagus with you. I didn't get my act together to post this recipe as part of last month's SOS Kitchen Challenge, which featured none other than our green spindly friend. But that's okay, better late than never!

Asparagus is one of my favorite seasonal foods. And while I love it every which way, roasting it in the oven is my favorite easy way to prepare it. If you're curious, grilled asparagus runs a very close second, notched down only due to the fact that my often changing living situation sometimes makes reliable grilling a challenge.

Preparing oven-roasted asparagus it is nothing earth-shatteringly unique or complicated - the asparagus are tossed with olive oil and seasonings and quickly roasted in the oven at a high temperature. It gets a little brown and crunchy at  the spindly top and the stalks become tender and richly flavored. It almost tastes sweet, if you can imagine it. Plus, it looks pretty.  It is my experience that even people who "don't like asparagus" actually like love this asparagus, and I have never had leftovers.

Click to read more ...

Sunday
Apr242011

Baked White Beans with Garlic, Lemon, and Herbs (gluten-free, vegan, ACD)

IMG_1438

I've always been a baked bean lover. Instead of making sweet and smoky Boston-style baked beans, lately I've been making baked beans inspired by the flavors of the Mediterranean. A few days ago I made this tasty version of baked white beans, chock full of garlic, fresh herbs, olive oil and fresh lemon. I baked the beans in a beautiful red Le Creuset enameled cast iron dutch oven, and the finished dish looked gorgeous and tasted just as good. The flavor is really fresh, fragrant herbs with the bite of black pepper and brightness of lemon.  The beans on the top were tender and but still intact (the way I like 'em), and the beans on the bottom and edges had a golden, crisp crust.  Hot olive oil and a good hot cast iron pan create pure magic!  Serve as an affordable and satisfying main course or a side dish, along with sauteed greens or salad and other seasonal vegetables. 

IMG_1422IMG_1427IMG_1428Golden and warm, ready to eat!

Baked White Beans with Garlic, Lemon, and Herbs

serves 6-8

  • 1 pound dried cannelini beans (or other white bean like great northern or navy)
  • 4 Tbsp olive oil + more for drizzling
  • 1 medium yellow onion, peeled and finely chopped
  • 12 garlic cloves, peeled and chopped (about 1/3 cup)
  • 10 fresh sage leaves, minced
  • 2 Tbsp fresh marjoram leaves, chopped
  • 2 tsp fresh thyme leaves
  • broth or water
  • 1 spring fresh rosemary
  • 1 small lemon, thinly sliced in rounds
  • freshly cracked black pepper
  • dried chili flakes or aleppo pepper flakes

Soak the beans for 24-36 hours in a large bowl or pot filled with water. You want the beans covered by about 6 inches of water. Drain, rinse, and refill every 12 hours while soaking (save the used soaking water and use for plants, it is full of plant-healthy nitrogen!). Once they are fully soaked, drain and rinse well, and set aside.

Heat oven to 350º F and lightly oil a large dutch oven or dish. Place rinsed & soaked beans in dish with onions and garlic, and pour on 4 Tbsp olive oil. Stir to coat, then add sage, thyme, and marjoram, and stir to mix. Add enough water or broth to be just below the top surface of the beans. Nestle the rosemary on the beans, then cover the surface with lemon slices and sprinkle with pepper and chili flakes/aleppo pepper flakes.

Cover dish with foil and puncture a few times to let steam escape. Bake for about 2 hours. Baking time will depend on how long you soak your beans, how old your beans are, and the general humidity level in your house - your beans may take more or less time. Be sure to check on them after 1 1/2 hours - if all the liquid has cooked off and they seem dry, add a little more liquid and continue to bake.  If there is still liquid, just put back in the oven and keep baking until they are tender to your liking.

Remove from oven, drizzle with olive oil and season to taste with unrefined salt. Serve.  

Make it a meal by serving with sauteed greens or a leafy green salad, cooked baby beets with fresh thyme (or other seasonal veg), and crusty homemade bread.

Tuesday
Apr122011

Spicy Mustard Greens (gluten-free, vegan, ACD)

IMG_1243

I love mustard greens. As a fan of strong, pungent flavors, I adore their inherent bity zippiness. When I don't want to think about what I'm making for dinner, I default to a making greens  with onions, garlic, and spices.  Easy greens recipes like this are a staple in my kitchen. 

This recipe is nothing earth-shatteringly unique, but it is delicious, simple, and versatile. You can easily season it differently or prepare with kale, collards, bok choy, or chard (if using chard, saute the chard stems along with the onions and garlic) instead of mustard greens. The cooking times may vary slightly, but the basic process is the same.  I served mine with smoked spicy pork loin and some zippy mustard. It would also be very good with a well-seasoned bean dish, sauteed tofu, roasted chicken, or an Indian-style curry. The choices are endless!

By the way, mustard greens are very easy to grow. If you have extra space in your garden, you might enjoy reaping the benefits of a plant or two. :)

 

Spicy Mustard Greens

serves 2-4

  • 1 bunch mustard greens, stem removed and leaves chopped
  • 2 medium onions, thinly sliced
  • 3 large garlic cloves, chopped
  • 1 Tbsp ghee or coconut oil
  • 1/2 tsp ground cumin
  • red pepper flakes or aleppo pepper, to taste
  • unrefined salt, to taste
  • juice of 1/2 lemon

Heat ghee in pan over medium high heat. Add onion and garlic, and saute until translucent. Add mustard greens. Cover pan and let cook for 2-3 minutes, then remove cover and stir. Replace cover and continue to cook for 3-5 minutes until greens are tender and vibrant green, adding a splash of water as needed. Remove cover and add cumin and red pepper flakes. Add lemon juice and salt, to taste. Serve.

 

Sunday
Jan232011

Coconut Carrot Mash (gluten-free, vegan, ACD)

IMG_0786

My household's winter CSA through Uptown Farmers is loading us up with more carrots than we know what to do with. They are accomodating our request for a potato free share (so amazing), since two of the three of us living together can't eat potatoes. In exchange, we are getting an equal amount of carrots instead.  That's a lot of carrots. I have carrots coming out of my ears. 

Last night I made this simple carrot mash with some of our winter carrots, flavored with coconut milk and coriander. It was so flavorful and vibrant, perfect for a cold, grey day.  

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free

IMG_0783

Coconut Carrot Mash

serves 4-6

  • 8 cups carrots, peeled cut into large chunks
  • 1 inch piece ginger, peeled and coarsely chopped
  • 1/2 full-fat coconut milk, plus 2-3 Tbsp for drizzling
  • 1/4-1/2 cup leftover cooking water, adjust amount to reach desired consistency
  • 1/4 tsp ground coriander
  • 1/2 tsp sea salt, or to taste

Fill a large pot with water and bring to a boil. Add carrots and ginger, return to a boil, cover and simmer for about 20 minutes, or until tender.

Spoon out carrots with a slotted spoon and place in a blender or food processor. Add coconut milk, 1/4 cup cooking water, coriander, and salt and process until smooth enough for your liking, adding additional cooking water as needed to reach desired consistency. Stop and scrape sides often to ensure even mixing. 

Serve immediately, drizzled with additional coconut milk and a pinch of coriander. If you need to keep it warm but will be serving soon, garnish as desired, loosely with a foil tent and put in a 250º F oven until ready to serve. 

 

Friday
Jan072011

Spicy Sautéed Beans n' Greens (GF, vegan, ACD)

spicy beans

Coconut oil is a great sauté oil.  When used with sesame oil, it lends a warm, rich aroma and flavor to humble green beans. Then I added garlic, onion, and crushed dried red chilis to kick it up a notch. Yowzas!  The beans are crisp and tender, the flavor is rich, and the heat is perfect for warming you up on a chilly winter night. 

The prominent flavor of coconut oil in this simple side dish is the perfect reason to include it in this month's SOS Kitchen Challenge. In addition to showcasing coconut oil, one of our favorite ingredients, Ricki and I are happy to share great giveaway with you: a 32-oz jar of Tropical Tradition's Gold Label Virgin Coconut Oil! Read all the rules for entering the challenge and being eligible for the giveaway HERE.  Go find yourself some coconut oil, and get creative in the kitchen!

 

Spicy Sautéed Beans n' Greens

serves 2

  • 2 tsp virgin coconut oil (I like Tropical Traditions brand)
  • 2 tsp toasted sesame oil
  • 1 large onion
  • 2 large garlic cloves
  • 2 great big handfuls fresh green beans
  • 2 great big handfuls fresh baby spinach leaves
  • umeboshi plum vinegar, to taste
  • crushed dried red chilis, or red pepper flakes, to taste
  • sprinkle sesame seeds (white or black)

Wash green beans and pat dry. Trim off stem ends and cut green beans into 1-2 inch pieces. Slice onion, and peel and finely chop garlic.

Heat oil in a sauté pan over medium heat, and add onions and garlic. Saute for 4-5 minutes, then add green beans. Saute until they become bright green, then add spinach. Stir, turn up heat, and saute until spinach is wilted and green beans are crisp tender and even just a little crisp on the outside. Stir often to prevent sticking. Season to taste with umeboshi vinegar and chili pepper, and garnish with sesame seeds. Serve.

 

JANUARY 2011 SOS KITCHEN CHALLENGE: COCONUT OIL