Spicy Drinking Chocolate with Rose Water

Spicy Drinking Chocolate with Rosewater | Wheat-Free Meat- Free

Some kind friends gave us drinking chocolate last Christmas. It had some chile pepper for heat (I don’t recall which kind), but was also flavored with rose. A few weeks ago, I was fiddling with a Mexican hot chocolate recipe, but it was missing that little extra bit that makes it interesting. Then I remembered the rose flavor from the drinking chocolate. Problem solved.

While I list this in the “Drinks” section, it could just as easily be categorized as a dessert. It is very rich.

  • 8 ounces water
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne
  • salt
  • 4 ounces bittersweet chocolate (60% cacao), finely chopped
  • 1/2 teaspoon rose water
  1. Put the water, cinnamon, cayenne, and a very small pinch of salt in a small pot. Set over medium heat and bring to a simmer. Once simmering, add the chocolate. Whisk vigorously, until the chocolate is melted and slightly frothy. Remove from heat and whisk in the rose water. Divide between two mugs.

Serves 2

How to Make Spicy Drinking Chocolate

Rose water is just what it sounds like: water that has been infused with roses. It is commonly used in Middle Eastern cooking, particularly desserts. Look for it with Middle Eastern food at your grocery store, or at an international grocery store. I know some people don’t like it. They feel like they’re drinking perfume. You can leave it out — the chocolate will be plenty delicious with just the cinnamon and cayenne.

This recipe is being shared in Allergy Free Wednesday, Gluten Free WednesdayGluten Free Fridays, and Corn-Free Everyday.

Vegetarian, Gluten-Free Roundup: Breakfast Heavy

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Spabettie shared Double Chocolate Smoothies with Salted Pepitas

The Healthy Apple shared Cinnamon Almond Baked Oatmeal

In Johnna’s Kitchen shared Blueberry Muffins for Two

Gluten Free SCD and Veggie shared Roasted Cauliflower with Paprika and Oregano

My Darling Lemon Thyme shared Spicy Tofu Noodles

Recipes to Nourish shared Chocolate Strawberry Cake with Strawberry Buttercream Frosting

Simply Gluten Free shared No Bake Banana Split Pie

Go Dairy Free shared Strawberries ‘n Cream Chocolate Cups

Braised Endive with Cherry-Orange Glaze over White Bean Puree

Braised Endive with Cherry-Orange Glaze over White Bean Puree | Wheat-Free Meat-Free

Remember that Green Soup I made? I was trying to use up leftover endive. Of course, while testing that recipe, I ended up with more extra endive and then had to come up with a second recipe to use it up.

I’d occasionally been playing with a recipe that involved roasting bitter greens to put over a white bean puree. But roasting just made them more bitter. Since I had the endive on hand, I thought I’d try braising instead. Much better!

Braised Endive

  • 1 head curly endive/frisée (3/4-1 pound), separated into fourths
  • 1/2 cup vegetable broth
  • freshly ground black pepper
  • 1/4 cup coarsely chopped walnuts (for garnish)
  • 1 ounce gluten-free blue cheese, crumbled (for garnish)

Arranging Endive in the Pan

Cherry-Orange Glaze

  • olive oil
  • 1 small shallot, minced
  • 3/4 cup orange juice
  • 1/4 cup cherry preserves
  • 1 tablespoon white wine vinegar
  • freshly ground black pepper

Making Cherry-Orange Glaze

White Bean Puree

  • 2/3 cup vegetable broth
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 2 tablespoons extra virgin olive oil

Making White Bean Puree

  1. Arrange the endive in a large pan with a lid. Add the 1/2 cup vegetable broth, add a few grinds of black pepper, cover with the lid, and set over medium-high heat. Once simmering, reduce heat to medium-low and let simmer 20 minutes.
  2. Place a small pot over medium heat. Lightly coat the pot with oil, then add the shallot. Cook for 3 minutes until softened.  Add the orange juice, cherry preserves, vinegar, and a few grinds of black pepper. Let simmer until the endive is finished.
  3. Heat the 2/3 cup vegetable broth until it is boiling on the stovetop or in the microwave. Place the cannellini beans, extra virgin olive oil, and heated vegetable broth in a food processor.  Pulse until a smooth puree forms.
  4. To serve, divide the bean puree between four wide, shallow bowls. In each bowl, arrange one piece of endive on top. Top with one-fourth of the cherry-orange glaze, one-fourth of the chopped walnuts, and one-fourth of the blue cheese crumbles.

Serves 4

I found that you can actually pull the endive in half, then pull each of those in half. It seems you get less random loose leaves that way. Like most lettuces, the base of the endive is usually oxidized and orangey-red. You can trim it, but be careful to slice the least amount possible, because you need that base to hold all the leaves together. I found it was easier to divide the endive first, then trim the ends.

This recipe is being shared in Gluten Free WednesdaysAllergy Free Wednesdays, and Gluten Free Fridays.

Vegetarian, Gluten-Free Roundup: Citrus or Banana + Chocolate?

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Fork and Beans shared Southwestern Parsnip Hash

Ricki Heller shared Roasted Garlic and Cauliflower Soup with Herbed Dumplings

Vegetarian Gastronomy shared Mini Black Bean, Fire Roasted Tomato & Spinach Corn Tostadas

Swirls and Spice shared Glass Noodle Salad with Cucumber and Sesame

Gluten Free Canteen shared Key Lime Baby Cakes

Gluten Free Vegan Love shared Marshmallow, PB, Banana Chocolate Chip Bread

The Baking Beauties shared Citrus Chiffon Cake

The Best Gluten Free Recipes shared Banana Chocolate Chip Cookies

Spaghetti Squash alla Puttanesca

Spaghetti Squash alla Puttanesca

As part of my continued and growing love for all things pickled I’ve developed an affection for capers. I wanted to make a dish that featured them prominently, then realized, there already is such a dish. I’ll make a version of my own.

I’m kind of late to the spaghetti squash in place of noodles movement. While I’ve used many kinds of squash over the years, I don’t know that I’ve actually had spaghetti squash since I was a kid. I seem to remember thinking it was OK as long as it had copious amounts of parmesan cheese dumped on top. But after recently trying the Mark Bittman recipe featured in this Atlantic video, I’m now firmly on team spaghetti squash. (As per usual, the Mark Bittman recipe is delicious and very simple.)

Puttanesca Ingredients

Puttanesca Prep

  • 3-pound spaghetti squash
  • olive oil
  • 28-ounce can whole peeled tomatoes
  • extra virgin olive oil
  • ½ medium onion, finely diced
  • 2 tablespoons capers, rinsed and drained, coarsely chopped
  • 8 cloves garlic, coarsely minced
  • ½ cup Kalamata olives, sliced in half
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • freshly ground black pepper
  • chopped fresh parsley (for garnish)
  1. Preheat the oven to 500°F. Cut the spaghetti squash in half. Remove the seeds. Lightly coat the inside with the olive oil. Place cut-side down on a baking sheet. Bake for 1 hour.
  2. Meanwhile, put the tomatoes in a medium bowl. Gently squeeze and tear the tomatoes with your hands to break them apart.
  3. Set a large skillet over medium-high heat. Generously coat the pan with the extra virgin olive oil. Add the onion, cook for 3-4 minutes, until softened. Push the onion over to one side of the pan and add the capers and garlic. Cook for 2-3 minutes, until they just start to brown.
  4. Add the tomatoes, olives, oregano, red pepper flakes, and a few grinds of black pepper. Once the sauce is simmering, reduce the heat to medium-low. Let simmer, stirring occasionally, until the squash is ready.
  5. Remove the squash from the oven and allow to cool slightly. Pull the squash away from the skin using a fork or spoon to separate the strands. Divide the squash between four plates. Top with the sauce. Garnish with the parsley.

Serves 4

Sauce and Roasted Squash

The goal is to have a fairly thick sauce. Even though the squash is roasted, it’s still pretty watery. The sauce will thin back out once mixed with the squash.

I chose Kalamata olives because they’re an easy to find black olive. If you find Italian black olives, use those — although not the dry salt-cured olives, as those would probably be too salty. I would skip the generic canned black olives. They aren’t briny enough.

I used canned San Marzano tomatoes. They are generally considered the best plum tomatoes by chef types. Use them if you can find them, or not.

Obviously you can serve the sauce over regular gluten-free noodles if you’d prefer to nix the squash.

This recipe is being shared in Allergy Free Wednesday, Gluten Free Wednesdays, and Gluten Free Fridays.

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