Archive for the ‘Possibly vegetarian’ Category

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.


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 not an inexpensive recipe.  It’s one of those things I did, because you can’t get this, unless you make it yourself, with gluten-free soy sauce.  It’s

Hot and Sour Soup.

Hot and Sour Soup.

not actually that labor-intensive, so it’s well worth the effort.


3/4 cup of dried wood ears, or about 1 ounce

a few tablespoons of corn, canola or soy oil, enough to cover the bottom of the soup pot

1/4 cup gluten-free soy sauce

1/4 cup rice vinegar

1 tablespoon sriracha (Red chili paste of any kind will probably do. I’m not sure if sriracha is gluten-free, but it’s all they make in a sriracha plant, so it’s probably safe.)

1 teaspoon sugar

pinch of salt

3 or 4 two inch pieces of ginger (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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If you’re from South Texas, you could probably write this post in your sleep.  As such, this isn’t for you.  Go write letters to Rick Perry or something.  For the rest of you though, welcome to the very cheap gluten-free wonderland known as Tex-Mex.  Both recipes take a fair amount of time, so if you’re looking for something to make fast, you might make the rice a day ahead, or (heaven forfend) use more than one burner at a time, and start both recipes together–or dinner will take two hours.  This actually took about three hours from start to finish.This does imply an actual stove, and something I don’t have, which is more than one decent non-stick pan.

Potato and Egg Tacos


Mission Corn Tortillas (The ones that say “gluten-free” on the back.)

2 eggs per person

2 small baked potatoes per person

Pam (gluten-free!)

2 tablespoons milk or almond milk per person

Optional:  Pace Picante Sauce (Made in San Antonio, it says “gluten free” on the bottle.)

Kitchen apparati:

large non-stick frying pan


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One of the easiest things to make gluten-free is a white sauce.  It’s the same  process to make a white sauce from rice flour as it is from wheat flour:  it’s a kind of a wheat eater parity sort of food. 

White sauces are basic to cooking; they usually have other things added, like garlic or melted cheese.  They’re used in, well, wait a second….Google says white sauces are used in pizza, pasta, fish tacos, and a “standard Bechamel” sauce–which…still Googling…Wikipedia says is, “one of the mother sauces of French cuisine.”  For my purposes, though, it’s a base for fish dishes like Fisherman’s Pie, and cheese sauce.  Mmmm…cheese.


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I’ll admit it:  a lot of the food on this blog is me showing off–I spent a year or two writing an unpublished cookbook on weekends and some nights, teaching myself to make anything gluten-free.  What I eat every day, though, is sometimes something entirely different, and cheaper.  This is one of those recipes.


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1/2 cup frozen generic spinach

As much arugula or other about-t0-go-bad-and-unsuitable-for-salads green as you can scrounge from your own refrigerator.  It counts as freegan if you’d have to dumpster-dive it from yourself.

1/2 package rice spaghetti, preferably an off brand.  Mine has a label in a language other than English.

1 can albacore tuna or two hardboiled eggs or one can of white beans

1/4 cup parmesan

2 tablespoons olive oil

pinch of sea salt

This is essentially a turkey tetrazzini recipe, if you’re wondering why it has that 1970’s flair.

Put a large saucepan of water on the stovetop to boil. 

While the water is starting to boil, take the spinach out of the freezer.  Separate off about 1/4 cup.  Place in a microwave safe bowl and cover with water.  Microwave the spinach for five minutes on high.  Let cool.

Remove the arugula or other wilted green from the back of the refrigerator.   Sort out what is edible and wilted from what is not.  Put the good arugula in a bowl and cover with water.  Repeat the cooking process for the spinach.

Open the can of albacore or beans and rinse.  If you’re using hardboiled eggs, peel and chop them into small chunks.

The water should be boiling by now.  Put the pasta in the pot and turn the heat down to about medium.  Let it cook for at least ten minutes–maybe longer depending on the brand.  Take care to watch it enough that it doesn’t boil over.  When the pasta is soft, drain it and rinse in cold water at least twice to stop the cooking process.  (Without the cold water rinse, rice pasta gets gummy fast.) 

Drain the spinach and the arugula.  Mix in the tuna or white beans or harboiled eggs and the spinach and arugula.  Add two tablespoons of olive oil, 1/4 cup of parmesan, and a dash of sea salt.

Serves four, for between $5 and $7.00.

Note:  Principle of Cheap illustrated here–if it’s a vegetable or fruit that is too far gone for its usual use, it may still work in pasta or stew.

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1 cup  lentils (Make sure they’re certified gluten-free.  You can buy them on amazon in bulk–but this is not a super-cheap recipe.  Certified gluten-free anything is pricey.)

1 cup frozen and possibly slightly freezerburned vegetable medley

3 1/2 tablespoons ketchup

1/2 onion

1/2 tsp curry powder  (If the canister is metal, it’s more than 15 years old.  Check for tiny inhabitants.)

1/2 tsp red chile powder

1/2 tsp ginger

1 clove of diced garlic

1 tsp cooking oil

Equipment:  Stove, two saucepans, stirring implements, kitchen timer.

Rinse the lentils in one saucepan.  Then fill the saucepan with water to cover.  Cook the lentils on simmer for about twenty minutes while chopping the onion and mixing together the spices.  Carmelize the onions and spices in some kind of cooking oil.  (Carmelize means cook the onions until they’re soft. )

Pour the onion/spice mixture into the lentils.  Add the frozen vegetable medley to the spice sauce pan and turn the heat to low.  Add 3 1/2 tablespoons of ketchup to the lentils.  Pour the now slightly softened vegetable medley into the lentil pan.  Stir, cover, and cook for fifteen more minutes.

Serve with brown rice or Tostitos blue corn chips.

Serves 5, for about $8.00

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