Tag Archives: gluten free mexican

Change it Up

mexicanlasagna

Versatile.Creative.Easy

I am always on the look out for ways to up-style family favourites and while Spaghetti Bolognese    Pie and Mexican Lasagna are not new,these recipes torn out a Woolworths Fresh Food Magazine, reminded me of simple ways to change up old recipes. If you want to be more adventurous then you will find that Jamie Oliver and Nigella Lawson also have a few creative variations on this theme.

Spaghetti Bolognese Pie =  cooked gluten free spaghetti combined with 2 whisked eggs and 1/2 cup grated parmesan which has been pressed into the base and sides of a greased pie dish +your favourite spaghetti bolognese sauce layered over spaghetti base + topped with whisked egg and 1/2 cup smooth ricotta + topped with 1/2 cup grated mozzarella + bake for 30 minutes

Mexican Lasagna  = (gluten free corn tortillas + Mexican meat sauce+salsa + grated cheese) layered into a greased round pan + top with tortilla and grated cheese + bake for 30 – 40 minutes

Online Gluten Free Shopping

 

Q: Where do I shop?

A: Depends….

Yes gluten free shopping depends on likes and dislikes, price, accessibility and convenience

While Coles and Woolworths are my main two supermarkets, I have a couple of online shops that I buy from as well.  I might pay a little more for freight, but if you find a product that works for your gluten free eater, then it is worth it.  In those early days of diagnosis, when gluten free was so overwhelming, I visited every possible local shop and deli searching for gluten free products.  This was part of my research, to find out what our options were.  In time, I have settled into a routine.  We have in our minds, our ‘gluten free’ shopping list with where to buy the relevant product.  Why is it that Woolworths only sell Burgen Gluten Free White Bread and Barilla Gluten Free Pasta whereas Coles only sells Jase’s small Gluten Free Pizzas. And sometimes it is easier to order my  ‘Well & Good ‘ gf flours and bread mixes from Gluten Free Direct rather than have to make a special and inconvenient trip to a health food store inside our largest shopping centre.

I’d like to think that there is merit in the concept of  gluten free shoppers in small towns/suburbs  forming  co-operatives and buying online in bulk.

Here a a couple of  places for online gluten free shopping:

El Cielo – an online Mexican shop with tostadas, corn chips and corn tortillas

Live Free Gluten Free – offering bread, pastry and chicken seasoning mixes

The Gluten Free Shop – is the perfect online gluten free shop for people living regionally or remotely

Absolutely Gluten Free – for a range of products including Schar Pizza Bases

Gluten Free Direct – online supplier of ‘Well & Good’ gluten free products: bread, cake, biscuit mixes and Pudding in a Mug

House of Biskota – order online from a range of 11 gluten free biscuits

Sharing – A Box Full of…

El Cielo (3)

Today I received my box full of ….. gluten free Mexican goodies: Totopos (Corn Chips), Tostaditas (Deep Fried Tortillas), White Corn Tortillas, Blue Totopos (Corn Chips).  It is almost three years since I launched my blog so upon opening my box full of gluten free Mexican goodies from El Cielo, I reflected back to our first box full of gluten free goodies  and my first blog post.

My blog was inspired by my friend Mandy’s gluten free box full of goodies she sent  my son when he was first diagnosed. And my blog became my box full of…. gluten free goodies: recipes, experiences, products, travel tips and short cuts.

So today’s share is  El Cielo’s range of gluten free Mexican foods.

While we generally make do with supermarket corn chips and tortillas  my ‘regular eating son’ recently talked about the Tostaditas  I had purchased in Melbourne at Casa Iberica . Cooked in Rice Bran oil, these tostaditas were crisp and crunchy and memorable.  I promised that I would ‘look around’ and see what I could find.  I contacted Latin Taste the makers of the tostaditas and they referred me to El Cielo and their on-line shop . If you live in Melbourne you can go to their pick up points in Port Melbourne or South Melbourne.  Take a look also at their recipes.  Mexican lasagne made with tortillas is a great concept and the Mexican Rice recipe took me back to my childhood and my mother’s ‘Garlic Rice’.

El Cielo (2).JPG

With a marinated pork shoulder basted and resting in the fridge to go in the slow cooker for dinner tonight, I know that the stars have been aligned and now we can have not only pulled pork but pulled pork on crisp and crunchy tostaditas.

Hawaiian Pork and Pineapple Tacos

Hawaiian Pork Tacos (2)

Tacos with a Twist

Ingredients

440 g can pineapple pieces in juice, drained and juice reserved

1 long red chilli, seeded and finely chopped

1 tablespoon chopped fresh coriander leaves and extra for garnish

1 1/2 tablespoons extra virgin olive oil

1 small brown onion, finely chopped

500 g pork mince

1 garlic clove, crushed

2 tablespoons brown sugar

1/2 cup tomato sauce

2 tablespoons soy sauce

1 tablespoon lime juice

8 mini gluten free corn tortillas or 8 lettuce leaf cups or 4 gluten free taco shells

Method

Finely dice pineapple.  Combine pineapple, chilli and coriander in a small bowl.  Season with salt and pepper.

In a large frying pan, heat 1 tablespoon oil over medium-high heat.  Add onion and cook until softened.

Add garlic.  Cook until fragrant.

Add the pork mince and cook for 5 – 10 minutes until cooked through.

Add sugar, tomato sauce, soy sauce and pineapple juice and cook for 5 minutes or until mixture has thickened.  Season with salt and pepper.

Remove from heat and stir in lime juice.

Warm tortillas or tacos or separate lettuce leaf cups.

Assemble: pork mince, pineapple salsa and garnish with coriander.

(November 2015 : super food ideas)

Mexican Chicken and Bean Stew

 Mexican Bean and chicken

Quick and easy and versatile.

Serve with tortillas or  a bed of rice or a green salad.

Ingredients

1 tablespoon olive oil

500 g chicken thighs, cut into 2 cm pieces

1 large carrot, cubed

1 red capsicum, coarsely chopped

1 tomato, coarsely chopped

1 can x 420 g Heinz Beanz Creationz Fiery Mexican Style Beans or Heinz Beans Creationz Mexican Salsa Chilli (for a milder meal)

100 g canned corn kernels, drained

Salsa

1 tomato, finely chopped

1/3 cup coriander leaves

1 avocado cubed

Lime wedges to serve

Method

Heat the oil in a large deep frying pan over the medium heat.  Add the chicken and cook for 5 minutes or until browned.  Remove chicken to a bowl.

Add carrot and capsicum to pan and cook for 3 minutes or until starting to brown.  Add tomato and ¼ cup water and bring to a simmer.  Add the chicken and beans.  Cook covered stirring occasionally for 10 minutes or until chicken is cooked.  Add the corn and stir through until heated.

Salsa: in a bowl combine tomato, coriander and avocado.

Serve with tortillas or tacos or nachos and lime wedges.

(Coles Food magazine August 2015)

Beef Fajitas

Another Mexican favourite for our household.

Ingredients

Beef and Marinade

700 g tender beef steak (rump or sirloin) cut into strips

3 cloves garlic, choppedBeef Fajitas .

½ lime, juiced

1 – 2 tablespoons olive oil

Large pinch of chili powder

Large pinch of cumin ground

Large pinch of paprika

Olive oil for frying

Tortillas

1 – 2 avocados diced and tossed with juice from ½ lime

125 ml sour cream

Tomato Salsa (4 ripe tomatoes diced, 2 shallots sliced finely, 1 red chili finely diced, 3 tablespoons coriander chopped, salt and pepper to taste)
Method
1. Combine steak strips, garlic, lime, chili powder, cumin, paprika, oil, salt and pepper and mix well. Cover and refrigerate for 30 minutes.
2. Assemble the tomato salsa.
3. Heat a little oil in a frying pan. Cook the beef mixture in batches and stir fry over high heat until browned and just cooked through.
4. Serve with heated tortillas, salsa, avocado and sour cream.

Chicken, Cheese and Chorizo Quesadillas

Great for an easy weekend meal or a snack or a way to use up left over meats.

There are so many variations on this theme  with this recipe using a few core ingredients.   You can use left over roast chicken or a store bought bbq chicken or shredded Sun Pork.  You can substitute cabana for chorizo and you can add in 1/4 cup taco sauce or a small can of red kidney beans.         

IngredientsQ (2)

500 g cooked chicken diced

4 shallots, finely sliced

2 chorizo chopped and cooked

1 red chili finely diced

150 – 200 g grated cheese (we use a Pizza Cheese packet mix or use half mozzarella and half cheddar)

Salt and pepper to taste

8 corn tortillas

MethodQ

Place all ingredients in a bowl and mix to combine.

Lay out 4 corn tortillas and divide mixture evenly between them.  Top with remaining tortillas.

Place under the griller (two at a time) or use a large heavy duty non stick frying pan (one at a time).

Once browned, turn over tortilla and cook the other side until the cheese is melting.

Cut quesadillas into quarters and serve.

Tortilla Cups

Taco Cups

I think that sometimes the ‘stars are aligned’ and some things are just meant to be.

This is true for the Tortilla recipe from Sally Wise, the Tortilla Baker from “Robin’s Kitchen” and the lack of store bought tortillas in the cupboard.

I’ve decided I must live under a mushroom, because I have never seen the Tortilla Baker before. I have tried to make tortilla cups by folding gf tortillas into the Texas Muffin tins, but this has not always been successful. It probably works well with soft and pliable white flour tortillas but not so much for the corn tortillas.

The Tortilla Baker tins are much bigger and more open making it easier to fold the tortillas into the tins.

So one of my sons spied the newly purchased tins and felt he  just had to have tortilla cups.  Problem was there were no tortillas in the house.  Luckily we had Sally Wise’s recipe book and so I mixed up a batch of her gluten free tortillas.

Tortillas

1 cup gf plain flour

1/2 cup fine cornmeal or polenta

1/2 teaspoon salt

1/2 teaspoon gf baking powder

2 eggs, lightly beaten

2 cups water

20 g butter for greasing (or dairy-free margarine)

Place the flour, cornmeal or polenta, salt and baking powder in a bowl. Make a well in the centre, add the eggs and water and whisk until very smooth.

Lightly grease a frying pan* and place over medium heat.  Pour about 3 tablespoons of the batter into the pan and spread over the base to make a thin pancake.  Cook each side for about 2 minutes.  Do no allow the pancakes to brown otherwise they will become too hard.  Transfer to a plate.  Repeat with the remaining batter.

*I use the Breville Crepe Creation an essential in my gluten free kitchen.

My husband says rule number one for my blog: DON’T POST PICTURES OF ANYTHING BROWN.

Sorry darling.