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Archive for the ‘Food Stamp Cuisine’ Category

One of the things I’m always looking for, is gluten-free flours that started out gluten-free before someone figured out you could charge a lot more for flour if it’s gluten-free. For example, cornstarch has been made for at least a hundred years. Cornstarch is $2.00 a lb. U.S.  These are so good that someone insisted on eating 2 out of 3 waffles.  Image (more…)

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This is one of those recipes that I puzzled over–risotto is great, but it’s time consuming and expensive. However, if you make it with broth base instead of stock, and whatever medium to short grain rice you have on hand,Image it’s a lot less expensive. Then, if you bake it, instead of cooking it on the stovetop, it’s a no-labor recipe. (This is an Ina Garten recipe, modified.) (more…)

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These are soooo good.  I think this is a Bon Appetit recipe, modified, because I only had part of the ingredients.Image

I also took the picture in the rain.  See what I do for you? (more…)

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This is the most basic rice salad. It’s a good use for leftover rice. I use Jasmine rice, most of the time, because it doesn’t stick, even left over.Image (more…)

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This is a fast, simple, cheap recipe.  I substituted Idaho potato flakes and Maseca Masa for more expensive gluten-free flours.Image

Ingredients:

1/4 cup Idahoan Potato Flakes

1/4 cup Maseca (more…)

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1.  Find a grocery store near you that sells gluten-free rice bread. I like Udi’s. ImageThey sell it most places in the United States. Bread is easy, familiar, and now common enough, that it is probably not expensive.

2.  Buy a bag of rice. This is breakfast cereal, and a good dinner side.Image

If you don’t have access to a kitchen, you can even make it in the microwave.

3.  Find a protein you like that is not expensive, and shelf-stable. Bush’s beans are $1.00 a can. Mori-Nu tofu (in the shelf-stable packages) is gluten-free. Water or oil packed tuna is safe to eat two or three times a week. (Water or oil packed, only—broth can have modified food starch that has wheat.)Image If you can’t tolerate soy, gluten-free almond milk in aseptic packages is a good, cheaper, gluten-free source of protein. (more…)

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This is a really cheap recipe.  It’s also really easy to make gluten-free, with gluten-free soy sauce.

Gluten-Free Stir Fried Rice

There is a trick to stir fried rice:  it sticks if you make it in a wok or a saucier pan, like I did.  This works much better in a non-stick pan.  You’re, for the most part, just reheating, not cooking this recipe.

Ingredients:

4 cups leftover rice (I usually make a point of making 6 cups of rice for at least one meal earlier in the week. By the time the weekend rolls around, if this hasn’t been eaten up, it gets made into fried rice.)

1 1/2 cups frozen peas

2 gluten-free hot dogs (I used Jennie-O, because they say, “No gluten,” on the back.) (more…)

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This is miso soup made with ingredients any self-respecting foodie is likely to have on hand:  toasted nori sushi wrappers, fish sauce, and white miso.  Gluten -Free Miso Soup

Miso is not usually gluten-free, because it’s made with fermented barley and soybeans.  However, white miso, which is just made with soybeans, is safe.   (more…)

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This is one of those recipes that is time intensive, but so cheap and so good that it’s well worth the effort. The entire recipe is about $3.25, including the cost of cooking it.

The much better photograph.

Tamales and Tomatoes

Ingredients:

1 can Bush’s Pinto Beans (If you’re in the U.K., Australia or virtually any British former protectorate, you can still make this recipe: just double the amount to two cans, and look for gluten-free Heinz Beans.)

1 can Bush’s Hominy (No, they’re not paying me.  They’re just cheap, and easy to get in the U.S.  =0)

1 3/4 cup Maseca Masa

3/4 cup vegetable oil (I used generic safflower/soy oil.)

1 1/2 cups water

1/2 tsp salt (You can add spices. Garlic salt is an easy add-on. Check that it’s gluten-free.)

Enough water to fill the cooking vessel of your rice cooker.

Kitchen Apparatus:

Rice Cooker (7 cups or larger) with a steamer bowl.  (Preferably one you don’t mind voiding the warranty on–this isn’t dangerous, but it’s not quite what they had in mind.) (more…)

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I waited years to write this recipe–for flatbread, you need a cast-iron pan. For flatbread in a toaster oven, you need a tiny cast-iron pan; the only ones I could find were $30.00. Then, I was walking through my local H.E.B. in Austin, and I saw tiny cast-iron pans for $7.00.  Image

It’s called Cocinaware, and it’s amazing. (more…)

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