GF Pickled Refrigerator Carrots by Allison

When you have a pickling partner-in-crime and a jamming go-to-girl, aka my friend M, lots of things can happen.  M’s oven was on the fritz, her CSA delivery came and the carrots were piling up. What’s a girl to do without an oven to roast the carrots, or a burner to make soup because a person can only eat so many raw carrots a week. So we start searching, we made curry carrots and canned them but thought the spices in this particular recipe sounded very interesting and possibly scrumptious. So we set about peeling LOTS of carrots, actually I started peeling carrots with my “professional” OXO veggie peeler which I brought back from the states one of my many journies. How much would you pay for a good kitchen tool that made your life so much easier?! Well let me tell you, I love my OXO tools in the kitchen.
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We “spiced up” the empty jars by dividing up all the spices and we lined them all up, sliced the carrots (we speared most of the carrots but also tried slicing them into coins – p.s. I like the spears better!), poured the brine over the top, tightened the lid and waited patiently for 2 long days.

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Then, bing bang! You have refrigerator pickled carrots and yummy ones too! Spicy yes, a little addictive yes and you must try them and tell me what you think.

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GF Pickled Refrigerator Carrots by Allison

adapted from Food in Jars

Ingredients:

Brine:

3 cups filtered water

3 cups apple cider vinegar with at least 5% acidity

5 Tbsp sea salt

Spices to be placed in each large jar:

2 garlic cloves

1 crushed bay leaf

1/2 tsp. black peppercorns

4-5 cloves

3 allspice berries

2 cardamom pods

pinch of coriander seeds

1/2 tsp red pepper flakes

peeled and speared carrots

Add spices to each jar, prepare carrots and bring the brine to a boil. While the brine is coming to a boil, stuff the carrot spears into the jars and when the brine is ready, pour over carrots while leaving 1/2 inch of headspace tighten lid and let it sit until the jar has cooled. Place in the refrigerator for up to two weeks. You can start to enjoy them after two full days. Enjoy! I know M and I sure did!

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Gluten-Free Roasted Cabbage with Thai Dressing by Allison

I’ve been craving Thai food for some reason……… maybe I should have paid more attention in the Thai cooking classes I took in Chang Mai, Thailand seven years ago! It was difficult to go back home and experiment with the new recipes as home at that time was Shanghai, China. At that time there wasn’t fresh lemongrass and galangal and kaffir lime leaves to be found on the shelves of any shop, although I’m sure there is now. I had dinner at Noi in Mala Strana here in Prague on Saturday night and the management was aware of gluten-free food preparation! Three cheers for Noi! Once you get a taste for the unique combination of: sweet, sour, salty, and last but not least spicy guess what? You crave it again. But luckily you don’t need traditional Thai ingredients to achieve a thai flavor for this side dish. Try it!IMG_0443

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So I roasted this cabbage in my oven (I so wish I had a deck and a BBQ but I don’t) and the charred bits of cabbage are very actually very tasty! IMG_0461

I whipped up the sauce in a few minutes while the cabbage was roasting. Super easy!
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Gluten-Free Cabbage Salad with Thai Dressing

slightly adapted from The Kitchn

Ingredients

Juice of 3 limes (about 1/4 cup)
1/4 cup extra virgin olive oil
1-1 1/2 teaspoon fish sauce (check to make sure this ingredient is gluten-free)
2-3 garlic cloves, roughly chopped
1/3 cup cilantro leaves
1/4 teaspoon salt
1/2 teaspoon cayenne
10-15 drops of liquid Stevia (the plant-based sweetener)
1 head green cabbage
canola oil

If you have a charcoal or gas grill, fire it up! Cut the cabbage into 8 evenly sliced wedges while keeping the stalk in place. Brush the cabbage with a little bit of canola oil. Place on the grill for 5-7 minutes or until edges are blackened, flip, and repeat until desired tenderness is achieved.

If you only have an oven (like me) then turn on the broiler and crank the heat to pre-heat the oven. Cut the cabbage into 8 evenly sliced wedges while keeping the stalk in place. Brush the cabbage with a little bit of canola oil and place on a large roasting pan. Roast for 8-9 minutes on each side until the desired tenderness is achieved.

While the cabbage is grilling or roasting, place first 8 ingredients in a food processor or blender and blend ingredients. Drizzle dressing over the top of the cabbage wedges and serve immediately! Enjoy!