Okay, the shaved asiago was an afterthought, but I think it was a good one.
These little popovers are gluten free. The gluten free crepes I made last week worked so well that when I saw the popover recipe on the back of my box of gluten free flour, I thought I’d give them a try since the batters are so similar. I ended up using a different brand of flour than the one with the recipe one the back when I saw that it called for xanthan gum. I used the version that already contained xanthan gum. As it turns out, I don’t think the recipe needed the xanthan gum at all, because my experiment popover was made off the top of my head with no recipe and flour that didn’t contain it. It was a much nicer, fluffier, and tastier popover than the ones I ended up with. The little guys made with the other flour just kind of sat there like they were bored, wondering what the heck it was that I wanted them to do. Live and learn, trust your “stinks”, what we call instincts in our family.
Any popover recipe should do, and all-purpose flour makes perfect little, buttery puffs for those who don’t live gluten free. For this dish I baked up all of my popovers ahead of time.
I started making popovers when I was a teenager, but not in little itty bitty muffin holes, oh no. I used great big soup crocks for mine. When they were cool I’d fill them with the custard cream that is usually pumped into eclairs or spooned into profiteroles. They were so big that they had to be eaten with a spoon. When I set out to make my first Prime Rib with Yorkshire Pudding, though I was nervous about the seemingly gargantuan process, I was able to relax when I realized that Yorkshire Pudding is just one giant popover.
I took my easy little shrimp scampi recipe, there’s nothing to making scampi, and multiplied it to make enough sauteed shrimp to cover twelve popovers. I also threw in a handful of leek julienne to make it a little more interesting.
2lbs. of 51/60 shrimp, peeled and de-veined.
About 8 cloves of minced garlic, a handful of leeks, and 1/4 c. of butter.
I sauteed the garlic in melted butter and a little extra virgin olive oil to get things started.
Then I threw in the leeks and let them melt into the garlic and butter, just sauteeing for a few seconds.
In went the shrimp…
…and 1/4 c. fresh, flat-leaf parsley with a bit of Himalayan pink salt and some freshly ground black pepper. When cooking shrimp I just keep the little critters moving long enough to turn pink on both sides. Then I quickly take them off the heat to avoid overcooking.
Beautiful springy colors!
All done, ready to be spooned onto the flaky popovers.
And a little cheese…
We’ve been very slowly reintroducing legumes into our diets after avoiding them for a while. First it was lentils. We added those in the wrong way, raw and ground into flour, rather than soaked and cooked, but suffered no gastric discomfort or ill effects. Then it was garbanzo flour. This came about when my lentil pappadums were an utter failure and I needed to add the garbanzo flour to stiffen up the dough and keep the rounds from sticking to my board when I was rolling them out. Tonight it was white beans. I’d intended to use them last week but it never happened.
My husband has been watching a lot of Gordon Ramsay with me. We love all of his shows. On one episode of his new cooking show he made cannellini beans with tarragon on grilled ciabatta. My husband loves beans in any form and has been asking me to make him a dish similar to Gordon’s when we finally got around to adding back legumes. I’ve wanted my Lemony White Bean Hummus every time I’ve seen the dried white beans sitting in the pantry. Both dishes are intended to be eaten with bread and seemed as if they would be a little lackluster without it, but my husband and I are avoiding grains and bread for the time being. To spruce things up, I came up a with a dish that was similar to each of the ones we were longing for and added in spinach to give it a little more substance.
It made for a harmonious supper. Hopefully digestion will progress as smoothly. If not…well I guess our rumbling, squawking bellies will be harmonizing in the still of the night as we try to sleep. Hopefully there won’t be a trumpet solo from my husband’s side of the bed.
2 T extra virgin olive oil
1 clove minced garlic
2 c. baby spinach leaves
1 1/2 c. cooked white beans
Salt and Pepper
Heat the oil in a skillet. Saute the garlic in the oil until translucent. Very quickly wilt the spinach in the oil and garlic.
Add in the beans and smash a portion of them with the back of a spoon. Stir the ingredients together, seasoning with salt and pepper to taste.
Plate. Add a squeeze of lemon juice and shaved asiago to each portion.
Makes 4 side dish servings.
After watching a few cooking shows this morning, (Has anyone seen Baron Ambrosia? So silly and ridiculous I laughed till I cried.) I found myself craving a crunchy, flavorful treat. It seemed like every dish that was featured on the shows was something I couldn’t have.
My menu idea for Kale Sausage & White Bean Soup was a bust the other night when I realized we had gone through the batch of sausage I had made to make GAPS “biscuits” and sausage “gravy”. More on that another time, but as I was already omitting the beans, I gave up on the soup idea. Who wants plain old kale soup? Not I, and I know my husband would have wondered why I was giving him a bowl of his least favorite vegetable boiled in water. The promised Lemon Olive Oil cake my kids were expecting never happened that day, either, because I found that we had no back-up eggs in the fridge. Despite my begging and pleading and divvying of kitchen scraps, our chickens refused to lay any more that day. Sigh. Some days are just like that. I don’t even remember what we ended up eating that night for dinner. I have been trying to remind myself every day since, however, that I still had a bag of kale in the fridge that needed to be used. I was very glad it was there this morning when I decided I needed something to snack on.
Some Facebookers were discussing BBQ flavored potato chips in a post the other day which had me strumming my fingers until I gave up on finding a way to get them and went ahead and ladled myself another bowl of beef broth. So…kale chips+a BBQ potato chip craving=BBQ Kale Chips! Thanks to a little bottle of smoked paprika I was able to get what I wanted.
I forgot how much kale shrinks in volume as it roasts when I chose to use a full teaspoon of salt, so they were a little on the salty side. My husband didn’t complain about that, he took full advantage of my mistake, but he did do a little whining about the kale-full aftertaste, as did I. But kale chips are allowed on GAPS, potato chips are not. Nor are they allowed on any other healthy eating plan that I know of. But someone please, PLEASE correct me if I’m wrong. 😀
8 cups of washed, trimmed kale leaves, torn into bite-sized pieces
Extra Virgin Olive Oil
1 tsp. (or less) Himalayan salt
1/2 tsp. freshly ground black pepper. I ground it on the course setting of my grinder and loved every spicy bite on the finished kale chips.
1/2 tsp. ground coriander
1 T granulated garlic
1 T smoked paprika
1/4 tsp. ground cumin
1/4 tsp. turmeric
1/2 tsp. chili powder
Heat oven to 350 degrees.
Lay the kale out on a sheet pan.
Generously drizzle with olive oil to keep the leaves from scorching. Toss well to coat.
Mix together seasonings.
Sprinkle all over the oiled kale.
Toss well to coat.
Bake for 10 minutes. Stir.
Bake for another 10 minutes. Stir.
Bake for 5 minutes and stir. The kale on the outside crisps before the leaves on the inside. Mix then around to keep them rotating.
Bake for 5 more minutes or until all the leaves are crisped.
Cool and munch!