Third Week of Food Delivery

My computer was getting de-virused two weeks ago so I didn’t post the recipes. And last week I was recuperating from my own virus so I didn’t want to infect my friends by delivering food. So here what I made last time.

I barely remember the proportions of ingredients since these were from two weeks ago, but I will give it a try.

Curried Quinoa

1 ½ cups Quinoa

1 T each Turmeric and Mustard

1 – 2 tsp each Allspice and Nutmeg

Dash of Cayenne, Pepper and Salt

2 -3 cups stock

1 cup cooked beans, I used tiger eyes

4 Dates, chopped

2 cups collards, minced

Handful of pumpkin seeds

I placed the spices in an enameled pot; stirred them over a low flame until I could smell the aroma. I poured the quinoa into the spices and tossed that mixture for 3-5 minutes. I added 1 cup of stock, stirred briefly and covered. It is similar to making risotto. When the liquid is absorbed, add another cup. When that is absorbed. mix in the cooked beans, chopped dates, pumpkin seeds and another ½ cup of stock. When that is absorbed, add the minced collards and if you need more stock, add another ½ cup.

Veggie Pie

2 ish cups thickened broth

2 carrots, minced

½ medium onion, minced

1 cup broccoli, tiny pieces

Small package of baby portabellas, sliced

½ – 1 cup peas

Salt and Pepper

You can use prepared soups like potato leek or mushroom, or a vegetable stock. I made my own and thickened with potato starch. I don’t remember all the vegetables I used but I minced them all, sautéed them with olive oil, added the sliced mushrooms and then the peas and then the broth. I poured it all into the unbaked pie crust and topped the filling with another crust.

Pie crust

Hm I’m not sure which I used for this one but let’s go with

1 ½ cup quinoa flour

1 ½ cup sorghum (milo) flour

1 cup shortening

Cold water

Cut the shortening into the mixed flours until it resembles a coarse meal. My cuisinart is deceased so I cut this one by hand. Ah the good old days of elbow grease. Alternate adding drops of water and stirring until the dough holds. Separate into 2 balls. Place in refrigerator for a short time if the dough is soft. Either on parchment or plastic wrap, roll out one ball. It is best to either place a piece of plastic wrap between the dough and rolling pin or enclose the rolling pin with plastic wrap to keep the dough from adhering to the pin. Remove the top layer of plastic. Carefully secure your hand between the counter and the bottom layer of plastic. Quickly flip the rolled dough into a greased pie plate and carefully remove the plastic. Form the dough into the plate. Do the same for the top crust after you pour the filling.

Bake at 375 for about an hour.

Sweet mixed nuts

1 cup pecans

½ cup pumpkin seeds

½ cup slivered almonds


Brown rice syrup

I melted shortening in a saucepan over a low flame and tossed the nuts and seeds in it until the liquid mostly absorbed. Brown rice syrup is very thick and not as sweet as other liquid sweeteners. I added the brown rice syrup blop by blop since it is so thick. I think it was maybe 1/3 of a cup or maybe more. It thinned out and coated the nuts and seeds as I stirred it all together. I transferred it all to a large sheet of parchment paper to cool then wrapped it up in the paper.

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