Pasta with Smoked Salmon

We are always searching for ways to use local food to make fabulous meals. This recipe turned out even better than we expected. So delicious!

340 gram pkg Mrs Leepers corn spaghetti
1/2 cup nice olive oil
1 tsp dried hot peppers (I used our chilies)
1/4 cup capers (Nasturtium seed caper recipe)
1/4 cup pickled hot peppers, chopped (recipe)
2 Tbsp lemon juice
2 cups chopped spinach or arugula
1/2 lb smoked salmon (recipe)

Start the pasta in a pot with plenty of water, salt and a splash of oil, stirring frequently at first to keep it from sticking together.
Chop the pickled peppers into small chunks, the greens into strips and the salmon into bite-sized pieces and put into a big bowl. 
Meanwhile, warm the olive oil in a small pan and add the dried peppers. Before the oil starts smoking, remove from heat and add the capers.
When the pasta is cooked, drain, rinse and put it into the big bowl. Toss with the heated oil ingredients, lemon juice, salt and pepper.
I also served mine with a bit of freshly grated Parmesan cheese, the only ingredient that is not on the Low FODMaP diet. 

Slow baked and smoked

Last night I threw a little pot luck dinner and decided, once again, to experiment on my friends. We were fourteen people and it was an entirely gluten-free meal and mostly followed the Low FODMAPs diet that Will is following.
The main dish I made was sockeye salmon, slow roasted in my new smoker. It was amazing. I am very fortunate to have won a Bradley digital smoker at a fund-raiser, so the instructions will need to be changed to match your smoker.

Slow Baked Smoked Salmon

Salmon fillets (deboned)
Brown sugar (I prefer the darker Demerara Sugar)
Gluten-free soy sauce
Freshly grated ginger

Lay the salmon in glass tray in a single layer. Cover the salmon with about 1/4 inch of demerara  sugar packed down slightly. Sprinkle with soy sauce and finely grate fresh ginger over the fish. Let stand in the fridge for a couple hours more or less.
Remove the fillets to a rack, (the sugar will have melted into the soy sauce) and let them dry out slightly.
I pre-warmed the element the wood chips would be on, and then placed the salmon in the smoker on the racks. Cold smoke with mesquite smoke for an hour and then heat the smoker oven to 220F. Stop adding wood chips and let the salmon slow cook for 45 minutes.

Next time I am going with lemon, salt & pepper. I'll let you know how it goes!

GF carrot raisin bread

Eating gluten-free doesn't mean eating tasteless store-bought cardboard masquerading as "bread"! I have had it with the offerings of most companies, especially now that Will is on the low FODMaPs diet, there isn't a single one that is safe for us both.
Luckily, there is hope! This recipe came after a number of experiments to make a tasty raisin bread with a good crumb. Delicious warm from the oven. Good in the toaster on the second day, if it lasts that long! 

GF Carrot Raisin Bread

1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
1 cup corn starch
1 Tbsp potato FLOUR (not starch)
1 Tbsp xanthan gum
2 tsp salt
1 Tbsp cinnamon

1 cup warm water, 110F
2 tsp yeast
1 tsp sugar

3 large eggs
1/3 cup butter
2 tsp vinegar
1/2 cup dark brown sugar

1 cup lactose-free milk (or substitute) heated to 110F

1 cup shredded carrot
1 cup raisins

Line 2 8" bread pans with parchment paper.
Mix dry ingredients in a bowl. Set aside.
Mix warm water with sugar. Add yeast, stir and set aside to get puffy.
Start heating the milk.
In a mixing bowl of a heavy duty mixer place eggs, butter, vinegar & brown sugar. Mix until blended and the butter is chunky.
Add half the dry ingredients and mix until just blended. Add the rest of the bowl of dry ingredients. Mix another 30 seconds or so.
Slowly add the warmed milk as you mix. Next slowly add the yeast mixture, mixing. It will be about as thick as cake batter. Scrape down the sides of the mixer as you go. Turn up the mixer to a medium high speed for about 4 minutes. Stir in the shredded carrots and the raisins.
Spoon dough into the prepared pans. Set aside in a warm place for about an hour. When the dough is risen preheat the oven to 375F.
Place pans in oven and bake for 50 - 55 minutes or until the bread's internal temperature reaches 200F with an instant-read thermometer.
Let bread cool a few minutes in the pans before cooling on a rack.


Thai Curry with GF Naan

Watch out for the red Thai peppers! They are so hot... and delicious. This recipe is gluten-free and perfect for the Low FODMaP diet.

Thai Curry with Chicken & Veggies

  • 8 boneless skinless chicken thighs, cut up
  • 2 small zucchinis, cut in wedges
  • 1 sweet red pepper, cut in strips
  • 1 can bamboo shoots
  • 2 carrots, cut diagonally & steamed lightly
  • 2 celery stalks, cut diagonally
  • 1 cup tiny tomatoes (or cut a large one)
  • 1 cup green beans
  • 1 cup spinach, chopped coarsely
  • 1 3/4 cups coconut milk (use the rest of the can in the curry paste)
  • 2-3 lime leaves
In a blender mix for the curry paste:
  • 1-3 chillies (green or red)
  • 2 tablespoons chopped ginger
  • 1/2 cup cilantro (or more)
  • 1/2 cup Thai basil
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp ground white pepper
  • 4 tsp fish sauce
  • 1Tbsp lemon juice
  • 1 Tbsp lime juice
  • 1 Tbsp maple syrup
  • 1/4 cup coconut juice
  • (optional: 2 lemon grass stocks chopped or 1/4 cup green onion)
In 2 Tbsp oil, cook boneless, skinless chicken thighs, then add the curry paste.
Add chopped zucchini, red pepper, bamboo shoots, steamed carrots, celery, tiny tomatoes, spinach, green beans.
Stir in coconut milk, lime leaves, and heat until veggies are tender crisp.
Add a couple handfuls of spinach leaves, coarsely chopped. Stir in, cover and turn off the heat for just a minute to wilt the spinach.
Serve with rice. ... or my homemade gluten-free flatbread.

Gluten Free Naan Bread

  • 1/2 cup warm water (110F)
  • 1 Tbsp sugar
  • 2 tsp yeast
  • 1/2 cup lactose-free "butter-milk" (mix your fav milk substitute with 1 tsp vinegar and let sit, or substitute some of the milk with plain yogurt)
  • 3/4 cup white rice flour
  • 3/4 cup brown rice flour
  • 1/3 cup tapioca starch (plus more for dusting)
  • 1/2 cup corn starch
  • 2 tsp xanthan gum
  • 1/4 tsp baking powder
  • 1/4 cup light cooking oil (I use Rice Bran oil)
  • 2 eggs lightly beaten
Mix milk and vinegar and set aside to thicken. (this can be tricky if too moist, so if the "buttermilk" doesn't thicken, don't add the entire 1/2 cup!)
Mix sugar and warm water. Add yeast and stir in. Set aside 5 minutes until bubbly
In large bowl mix dry ingredients.
Add buttermilk, eggs and oil to yeast mixture & stir. Add to the dry ingredients and stir into a soft dough, about the consistency of mashed potatoes. Allow to rest 20 minutes.
Heat a cast iron skillet on the stove until a drop of water sprinkled on the pan sizzles.
Sprinkle 2 Tbsp tapioca starch on clean flat surface and scoop about 1/3 cup of the dough on the surface (will be about 1/8th of the dough) Knead a little and flatten a bit. Using a wide, thin spatula, transfer to the skillet. Immediately flatten and spread out in the pan taking care not to burn your arm on the pan sides!
Fry on each side for about 1 1/2 to 2 minutes per side.
Repeat with the remaining dough adding tapioca starch as needed to the surface for kneading.
Serve warm with your curry or just with butter. So soft and delicious!