Recipe Category Archives: Gluten-Free Recipes

Hot and Sour Soup Recipe. All Variations

By on September 13, 2017 in

Adapted from Levana Cooks, using Levana Nourishments Mushroom Medley

Hot Sour Soup is almost as easy to make as its first cousin, Miso Soup.

This is where you watch those umami Asian seasonings do their magic in no time. Hot sour soup has only the added initial step where you coat the chicken and stir-fry it before adding all remaining ingredients, and even that step disappears when you make a vegetarian hot and sour soup with tofu, or a fish hot and sour soup. In fact I am including the Miso Soup link in this recipe, for all variations. Just as long as you leave the eggs and the vinegar in the dish, you can play with as many ingredients and varieties as those I have listed in the miso soup.

Hot Sour Soup is another whole-meat-in-a-bowl winner!

All variations are in the Miso Soup Link!

This is where you watch those umami Asian seasonings do their magic in no time. Do not forgo the super quick initial step where you coat and stir-fry the chicken strips, as it adds a whole wonderful layer of flavor and texture!

This is one more exciting chicken soup to add to your repertoire!

Get familiar with arrowroot, the noble thickener, my favorite!

Vegetarian? Don’t let it stop you from enjoying hot and sour soup! Just as long as you leave the eggs and the vinegar in the dish, two important trademarks of the soup, you can play with as all the varieties I have listed in the miso soup linked above, and use, fish or tofu, rice noodles etc…

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Chopped Liver Recipe. Lighter Version Option

By on August 31, 2017 in

 

Adapted from LevanaCooks, using Levana Nourishments Vegetable Medley
chopped liver

Chopped liver, provided it’s well made,  shouldn’t be treated as… chopped liver.

In a sandwich, with tiny gherkins and shredded lettuce, it is one of my favorite treats.

Buying livers ready broiled:

Lately I have spotted, and used with great luck, vacuum-packed and beautifully packaged broiled livers. This way of conditioning them makes them much less perishable.

I  use mayonnaise very sparingly as a rule, but I insist on using it here:

It lightens up the color of the finished dish, and binds all together; do not use a drop more mayonnaise than necessarily to make it all come together. I use low fat mayonnaise.

Now that we had this little talk, scroll down for a lighter take on chopped liver.

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Fennel Soup with Zucchini Recipe

By on August 31, 2017 in

Adapted from Levanacooks, using Levana Nourishments Garden Vegetable

Fennel Soup is pure seduction.

Many Americans have yet to get turned on to fennel. Any chance I get to sneak in those veggies that are somewhat neglected in America, and beloved beyond, I am there: So for today, that will be Fennel! Fennel and anise seeds are a constant in many of our Moroccan dishes, both sweet and savory, and make our bread beautifully fragrant. It works its unseen magic and yields a silky texture and sweet – but not cloyingly sweet – flavor. Its caloric content is ideally low. A real nutritional bargain too!

We want to keep this fennel soup nice and pale (no colors), a sort of trompe l’oeuil Vichyssoise, so be sure you use yellow zucchini.

My Fennel soup is good year-round, as it is perfect served hot or chilled.

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Sea Bass Sake Broth Vegetables Recipe

By on August 31, 2017 in

Adapted from LevanaCooks, using Levana Nourishments Mushroom Medley
sea bass

Sea bass is an expensive treat

That’s the bad news. But the good news is there is very little you need to do.

Sea bass is the best. My dish here is Asian culinary minimalism at its best. The light cooking broth is incredibly flavorful and fragrant, and is mild enough not to overpower the delicate flavors of the sea bass. The whole dish is ready in minutes!

My sea bass dish is a hybrid between a dish and soup; it is in my cookbook The Whole Foods Kosher Kitchen. In this version the dish is just as easy but it is meant as a main course, as I add a couple more ingredient to make it a meal in a bowl.

Dashi is desiccated fish (most often anchovy) powder, and in the kitchen it acts as an umami dream come true.

Although Kosher dashi is used in most Kosher sushi restaurants, finding it in retail stores is all but impossible (hopefully not for long; dear readers make a big fuss with your sushi merchants so they start carrying it soon: yes, it is as simple as that!). The great news is, anchovy paste is a fantastic close second. Oh I know, the very idea of anchovies make your skin crawl, but don’t even say the A word, just let the anchovy paste do its unseen magic. A headline I recently came across read, “Anchovy: A blessing if disguised” Anchovy paste is widely available and inexpensive, and comes in incredibly handy: Making Caesar dressing? A squeeze of anchovy paste. Making a dip or pizza? A squeeze of anchovy paste. Making a (meatless) broth? A few squeezes of anchovy paste. You see where I’m going with this!

One important thing to remember when you use anchovy paste:

Do not add any salt whatsoever in the whole dish, as it is salty enough to season the whole dish.

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Tomato Fennel Salmon Recipe. Pasta Variation

By on August 31, 2017 in

Adapted from Levana Cooks, using Levana Nourishments Garden Vegetable

Fennel Salmon

My Fennel Salmon was a huge hit!

My attempts to make my fans fall in love with fennel are perennial.

Why is Fennel so hard to love this side of the Pond? We are making some inroads, I’m glad to report! I figured, I will camouflage the fennel by:
– Grinding it
– Pairing it with surefire crowdpleasers like tomatoes, salmon and olives
– Making it on a stovetop, tajine-style. What could possibly beat a Moroccan dish?

Sorry but not sorry about tricking you: my Fennel Salmon was devoured.

So I made a sort of coulis with the tomatoes and fennel, and used it as a bed for the fennel salmon. It was easy and quick, and it smelled heavenly. Oh, and no searing, no frying no sauteing. All aboard, that’s all!
Oh wait, no, that’s NOT all: Take a look!

I made this fabulous pasta with the leftover Fennel Salmon:

All I did here was toss some boiled rice noodles with the salmon (which I flaked) and the sauce, and it was the best. So: two great dishes for the price of one? Sounds good to me!

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