Trav's Gone Gluten Free!

Green Pork Sausage Chili

2011-03-30T11:34:00.000-07:00

Whoa! That was the first reaction I had after the flavors of this chili permeated my taste buds. I've never made a chili quite like this one, and I've never tasted one quite like it either. Very spicy, very flavorful, and very rich. Both my brother and my partner couldn't get enough of it as well. And although I had hoped to make the leftovers last at least a few days, such was not the case... it was just too good to last:)

If you're vegetarian, simply substitute the sausage with well spiced tofu, or any other meat-like, non-meat you're fond of. If you're not that into pork, simply replace it with diced chicken or ground beef. No matter what protein source you use, the flavors of this dish are sure to please.

Ingredients

3 tblsp olive oil
3 large celery stalks (diced)
1 large green bell pepper (seeded & diced)
3 green onions (sliced)
2 cloves of garlic (minced)
1 lb pork sausage (or ground beef, turkey, tofu, etc.)
4 cups (about 3 cans) canned white kidney beans, drained and rinsed
1/3 cup hot sauce (your choice, but make sure it's GF - most are)
1 1/2 cups water
1 1/4 tsp salt
1/4 cup parsley (chopped)

Cooking Directions

Heat 2 tblsp of olive oil in a large saucepan over medium heat. Add green peppers and celery and cook for 5 minutes.
Add green onions and garlic - cook for 5 minutes, stirring often. With a slotted spoon, remove vegetables and transfer to plate for later.
Add remaining olive oil to saucepan. Over medium-high heat, cook the sausage (or other meat/tofu) until well browned on all sides, stirring frequently.
Add the cooked vegetables, kidney beans, hot sauce, water and salt. Bring to a boil over high heat, then reduce to low.
Cover and simmer for 20 minutes, stirring occasionally.
Uncover saucepan and continue to simmer for 5 minutes to reduce liquid.
Stir in the chopped parsley, serve, and be prepared for taste explosions to go off in your mouth!

Gluten Free Kasha Chili

2011-01-16T20:27:00.000-08:00

A lot has been going on these days. Teaching two undergraduate social work classes, one on sexuality and one on research methods. An upcoming weekend conference to attend where I'm also presenting, a couple more speaking engagements on the horizon, and a dissertation fully underway. Not to mention the pleasurable effort cultivating some sense of a social life... a remaining New Year's resolution not yet abandoned. In times like these I love leftovers. I love not worrying about picking food up, or putting the time into whipping up a meal. It's nice to know there's tasty food ready and waiting, no effort, no fuss, just eat and back to the busy.

This Kasha chili was deeeeeeee-lish! I loved the texture of the Kasha mixed in with the ground turkey, tomatoes and beans. Yum! Want this to be vegetarian? Leave out the ground turkey and substitute the gluten free chicken stock with vegetable stock. With the spices in this, it'll be tasty no matter what!

Ingredients

1 lb ground turkey
2 tblsp olive oil
1 14oz. can stewed tomatoes
l medium tomato (chopped)
1 small onion (diced)
1 can pinto, black or kidney beans
3/4 cup whole uncooked kasha
1 tblsp chili powder
1 tsp paprika
2 tsp minced garlic
1 tsp cumin
1 tsp oregano
1/2 tsp celery salt
1/2 tsp pepper
4 cups gluten free chicken or vegetable stock

Directions

Heat the olive oil in a large skillet. Add the turkey and season with salt and pepper. Cook until browned.
Add all the remaining ingredients, except the kasha, to the skillet. Bring to a light boil for 12 minutes.
Add the kasha, cover, and reduce to simmer. Simmer for 10-15 minutes, or until the kasha is tender.
Serve & Enjoy!

Gluten Free Harvest-Time Chili

2010-10-18T17:54:00.000-07:00

I've been all about stews and chili's lately. The fall colors are starting to arrive, early morning air is crisp with hints of the winter ahead, and I have a growing urge to fatten up and get ready for hibernation.

In just one week my partner and I will embark on an amazing overseas adventure. For three weeks we'll be exploring and experiencing new and familiar cultures, while Mindy visits all the study-abroad programs affiliated with the university she works for. While she's taking care of business, I'll continue to work on my dissertation and the presentation I'll be giving at Moravian College when I return. I can't wait! Especially for the 8-10 hour drive we'll be making from Switzerland to Rome, Italy!! A dream come true:)

I digress... back to the food! I whipped this chili up last night and it was killer! It's cheap, easy, produces lots of yummy leftovers... perfect for the student on the go. The only ingredients not in a can are the onions, green pepper and chili powder. Try this one out as soon as possible. You'll love it!

Ingredients

1 pound lean ground beef
1/2 cup green pepper (chopped)
1/2 cup onion (chopped)
2 cans Pinto Beans (un-drained)
1 can ( 14.5 oz.) diced tomatoes (un-drained)
1 can (11 oz.) sweet corn (drained)
1 can (6 oz.) tomato paste
1/2 cup water
2 tblsp chili powder
Salt (to taste)

Cooking Directions

In a large pot, cook the beef, onion and green pepper until the beef is browned. Drain.
Add the remaining ingredients. Bring to a boil. Add salt to taste. Cover, reduce heat and simmer for 25 to 30 minutes.

Gluten Free Turkey Chocolate Chili

2009-10-27T08:56:00.000-07:00

When I read a recipe for chili that called for an ounce of chocolate, I just had to whip up my own interpretation! It makes sense though. Cocoa and Chili are like some immortal, South American married couple. Although we always think SWEET when we talk chocolate, Cocoa wonderfully complements the HOT spices! After a string of amazing days, perfect for taking in the vibrant colors of Autumn, it's back to the drizzle. Philly, in general, has pretty nice weather, in comparison to one of the dreariest places to live: Syracuse... my home town:) Because of my frame of reference, I never seem to catch the hum-drum, half-empty glass mentality that locals often adorn after but a few days of rain.

Rainy weather is Chili weather. So I figured what better time to share one of my most favorite recipes of late - Turkey Chocolate Chili!! This chili's broth is light and spicy, almost like a stew, and absolutely warm your insides with spicy deliciousness! Feel free to cut back on the chili powder, or add more chocolate depending on your tastes, but don't omit the chocolate! Trust me, you'll barely know it's there, but it gives this dish a subtle, wonderful aftertaste. For the chicken broth, I used "Better Than Bouillon" but you can use whatever GF vegetable or chicken broth you like.

Ingredients

2 pounds ground turkey
1 large onion (chopped)
2 medium red bell peppers (chopped)
6 garlic cloves (finely diced)
4 tblsp chili powder
2 tsp ground cumin
1 1/2 tsp dried oregano
3 can of pinto beans (drained)
1 28-ounce can diced tomatoes w/juice
3 cups vegetable or chicken broth (Make Sure It's GF!)
2 ounces of semisweet chocolate (chopped)
Cooking Spray (Make Sure It's GF!)

Directions

Coat the bottom of a heavy pot with cooking spray.
Add onions, bell pepper and garlic. Saute over high heat until vegetables begin to soften (about 6-8 minutes).
Add turkey and saute until no longer pink, breaking it up while it cooks (about 5 minutes).
Mix in the chili powder, cumin and oregano, stirring for about a minute.
Add the beans, tomatoes with juice, broth and chopped chocolate.
Bring the pot to a boil, then reduce to medium. Cook uncovered, stirring occasionally, for about an hour.
Add a little S&P and chow down! You're going to love it!!!

Nice and Easy Gluten Free Chili

2008-12-17T15:30:00.001-08:00

Lately I've been getting into experimenting with chili a lot. Before a couple of months ago I've never actually made chili. Growing up in Syracuse introduced me to the joy of eating steaming bowls of chili outdoors, among crowds of half-inebriated people. Every year The Cuse has a chili cook-off, where scores of local restaurants prepare and serve up free chili for everyone. There's live music, art vendors, and of course BEER TENTS! Although Syracuse was a pretty dark and dreary place (weather-wise), the community puts on a wide variety of cool, and free, downtown events. There was always something going on.

This chili is super easy, fast and filling. There are a lot of different chili powders out there to choose from, with various levels of hotness. Good chili is all about one's specific tastes. If you aren't used to lots of hot spice in your foods, start with the mildest chili you can find and be sparing. I've found the more I experiment with chili peppers, the more tolerant both my tongue and stomach become. In addition, I'm being opened up to a whole new world of taste sensations.

It's funny, the more I cook, the more I want to cook. I love the challenge of it. I love the never-ending variety of amazing foods one can create. And of course, I also love to eat:) With all the cultures around the world, you could really cook something different for every meal, for the rest of your life. That's just cool!

I've made about 5 different chili dishes just this month. Last week I made a kickin vegetarian chili and fed it to my coworkers at our holiday party. Less than a week before that I made a thick and hot pork chili that I rolled up in corn tortillas. This one here was super tasty, and the absolute easiest. Enjoy!

Ingredients:

1 tbsp. vegetable oil
1 lb. ground beef
2 tsp. ground cumin
2-3 tsp. mild or hot chili powder
1 tsp. minced garlic
2 tbsp. gluten free flour (I used Arrowhead Mills)
3 cups (about 24 oz) canned chopped tomatoes
1 (15-ish oz) can red kidney beans
pinch of dried oregano (roll together in palm to crush up good)
pinch of brown sugar
salt and freshly ground pepper (according to taste)

Cooking Directions:

Heat the oil in a large pan and brown the beef, breaking it up as it cooks.
Sprinkle on the cumin, chili powder, oregano, salt, pepper, sugar, garlic, and GF flour.
Stirring frequently, cook over medium heat for about 3 minutes.
Add the tomatoes and their liquid and let simmer 25-30 minutes.
Drain the kidney beans and add just before serving. Heat for another 5 minutes.
Grab a square of Gluten Free Cornbread and dig in!