Saag Paneer

 In a bowl, mix

1 t turmeric

1/2 t red pepper flakes

1 t salt

Whisk in 3 T oil

Cut 2 lb paneer cheese into 3/8-1/2" cubes

Gently toss cheese in spice mixture

Check spices, toss and coat

In a 10" skillet coat bottom with oil and brown cheese in one layer, working in batches if necessary

Remove from skillet and set aside

Chop a medium onion

Grate 1" fresh ginger

Slice 4-6 large garlic cloves

Add 1 T oil to skillet

Soften onions

Add garlic and ginger

Add 1/2 T water at a time to keep moist but not wet

Add 1 t Garam Masala

2 t coriander

1 t cumin

Brown spices without burning, adding water as necessary

Add 12-16 oz frozen spinach, defrosted if you remember

Add 1/2 t salt

Cook down 3 minutes on medium heat

Smoosh down spinach

Barely cover with water (you can hold it here if it's moist)

As spinach cooks down scrape pan

Add red and black pepper to taste

Before serving fold in cheese and 1/2-3/4 C yoghurt

Best Cornbread

This is Scott Adams' Deluxe Gluten-Free Cornbread recipe, but with a shorter cooking time. In my oven, at least, the original cooking time leaves it too dry. If you have any leftovers, make them into breadcrumbs. This cornbread is delicious fresh out of the oven, but doesn't hold up over time.

Mix together wet ingredients:
1 C milk or water
1/4 C oil
1/4 C maple syrup
1 egg

Mix together dry ingredients:
1 C cornmeal
1 C rice flour
2 t  baking powder
2 t baking soda
1/2 t salt

Mix wet into dry, pour into a greased 8" or 9" pan and cook in a 400F oven for 15 minutes.

Rarebit

I always made rarebit from the Moosewood recipe, but several of our Moosewood cookbooks were destroyed, and I had to find a new recipe for the old favorite dinner. Alton Brown to the rescue, of course. I've adapted it for gluten- and sugar-free dining.

The Rarebit:

2 T butter
2 T rice flour (or 1 rice and 1 chickpea)
1 t Dijon mustard
1 t soy sauce
1/2 t salt
1/2 t pepper
1/2 C gluten-free beer
3/4 C heavy cream or half and half (you may substitute more beer)
1 1/2 C shredded sharp cheddar (about 6 ounces)
2 drops hot sauce

The stuff you eat the Rarebit on:
steamed or baked potatoes
steamed or roasted asparagus
steamed broccoli
apple, sliced (dipped in water w/ a little lemon juice, to keep them from browning)

Prepare the stuff you eat the Rarebit on, and keep it warm while you make the sauce. Have all your ingredients ready before you start, including mixing mustard, soy sauce, salt, and pepper together. In a medium saucepan over low heat, melt the butter and whisk in the flour. When it's combined, whisk in mustard, soy sauce, salt, and pepper until smooth. Slowly pour in beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. 

Fill your plate with delicious vegetables, potatoes, and fruit and pour cheese sauce all over them!

My Mother's Meatballs

My mother's ancient yellowed recipe card says Russian Meatballs (Dimitri's Bitke). Is this actually a Russian recipe? No idea. I added the alliums, like I do, and cranked up the flavor. Comfort food fit for company.

meatballs:
2-3 cups soft bread cubes*
1 egg
1 C onion, chopped fine
4 cloves garlic
3 lbs ground meat (meatball mix, or whatever you have - I toss in venison when I have it)
3T dried dill
splash of gluten-free soy sauce (or worcestershire sauce, if the sugar doesn't bother you)

sauce:
large sour cream (32 oz?)
milk

Combine first seven ingredients and mix thoroughly. Yes, this means washing your hands and getting real with the meat. Roll into balls, from 1" up to golf ball size, but keep it consistent. (I pay my children 5 cents a ball to roll them for me. It is totally worth it.) Lay them on 2 cookie sheets and bake them in a 425F oven for 20 minutes, switching the sheets half way through so they each get a turn on top.

 Move the meatballs into a casserole dish with a cover. Whisk a large container of sour cream with enough milk to make it pourable but not thin. Cover the meatballs with the sour cream mixture and bake at 400F for 25 minutes covered and 20 minutes uncovered, until the sour cream sauce has browned on top.

* I use crumbs from my g-f waffles or cornbread. If you're using a sturdier, drier g-f bread you'll probably want to moisten it with a tablespoon or so of milk, as well.

Cheesecake

The second dessert I discovered that I can eat, and my go to for potlucks.

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For crust:
In a blender or food processor, blend to fine crumbs:
2 C nuts (unsalted) I usually use 2 different kinds
Add:
pinch of salt
3 Tbs. rice flour

Put into a bowl and mix in:
1/2 c. very soft organic butter

Press into a 9-inch buttered and wax paper lined spring-form pan. Set aside.

For cake:
In a bowl, beat with an electric mixer until stiff peaks form:
4 egg whites
Beat into whites:
1/2 cup agave syrup
24 oz. very soft organic cream cheese (or other soft, mild, white cheese of your choice. I leave the cream cheese out over night to get it soft enough. No, it doesn't go bad.)
When smooth, add:
1 tsp. vanilla
juice and zest of one lime (optional) or orange

Pour over crust.
 

Bake at 325F for 35 minutes, or until firm and lightly brown on top. Turn the oven off and let the cheesecake cool in the oven for about half an hour. It's great plain or topped with fresh berries.

Ice Cream

I had to give up processed sugars in 2007, and I went without sweets for a long time. Human physiology is amazing, and my tastes adapted quickly. (Especially considering that I used to start breakfast with a handful of M&Ms.) After a few months, milk tasted so sweet to me it made me nervous to drink it.

Then my mother gave my eldest kid an ice cream maker. Although baking with only liquid sweeteners (honey, maple syrup, agave) is a huge challenge, ice cream is easy! I recommend the type of maker with a chilled bowl you keep in your freezer. We use the Cuisinart, and have an extra bowl in case we want ice cream 2 days in a row.

Basic ice cream

2 cups heavy cream*
1 cup milk
1/4 C agave syrup
1 t vanilla

Whip the cream until it forms soft peaks. Stir in the other ingredients, and follow the directions for your ice cream maker.

Variations:
for Chocolate, add 1/4 C cocoa powder. You can also chop up a square of unsweetened baker's chocolate and throw it in.
For Fruit, puree 1/2 C of fruit and add another cup of pieces. (Whole, if berries, chopped, if peaches.)

*Be careful and read your labels! Fat-free "cream" is made of corn syrup and oil, and is not food. Don't eat it!