Several months ago I bought some adzuki beans with the thought of making homemade gluten-free hoisin sauce and other asian condiments. Never got around to that, but last week saw several recipes using adzuki beans over at nourishingmeals.com.
Considered a adzuki bean and rice salad, but then our weather got cold, so I went with Adzuki Bean and Yam Hash. I’m not on the elimination diet, mentioned in the recipe, so I made a few minor changes; it turned out pretty yummy and healthy!
First, I soaked 1-1/2 cups of adzuki beans overnight. Sources differ on whether or not to soak adzukis and how long to cook them (40 minutes – 2 hours!). I used my never-fail method of starting them on the stove top and then finishing them in the oven. To help with the “beano problem” I rinsed the beans several times after soaking and then threw in a 5″ strip of Kombu seaweed during the last 20 minutes of cooking (mine took 60 minutes in the oven).
While the beans were cooking I cooked some brown rice using Saveur’s Perfect Brown Rice method. When the beans were done, I took advantage of the hot oven to bake a large sweet potato. The Adzuki Bean and Yam Hash recipe has you dice the yam very tiny and then cook it in the skillet, but it warns of possible burning, so it seemed easier for me to bake the potato (at least partially) ahead of time. And while that was happening I chopped the red chard I used instead of the collard greens.
So, most of my prep work was all done early in the day so I could rest for several hours before doing the rest of the cooking.
Here’s my version of the recipe:
Adzuki Bean & Yam Hash
- 2 Tbls extra virgin olive oil
- 1 medium onion, diced
- 1 large yam, baked, cooled, then peeled and diced
- 1 tsp dried thyme
- 2 tsp ground cumin
- 2 cups cooked adzuki beans
- 5 large red chard leaves, finely chopped*
- Italian Herb blend and black pepper to taste
- prepared Long Grain Brown Rice (to serve over)
- Heat a large skillet over medium heat. Add the oil. Once the oil is hot add the onions and a dash of salt. Sauté for a few minutes until tender.
- Add the yams, thyme and cumin. Sauté for a few minutes uncovered and then cover and cook for 5 more minutes (see Note). Stir occasionally and check for sticking and/or burning.
- Add adzuki beans. Sauté a few minutes more or until the beans are re-warmed, 5-10 minutes. Add the chard. Cover the pan and leave to steam and wilt the chard (about 5 minutes). Sauté everything together.
- Add Italian Herb blend and pepper to taste.
- Serve over rice.
Makes approximately 4 servings.
- Cooking times will depend in part on whether your yams and beans are still warm (and thus just reheating). Adjust as needed in order to get everything hot.
First a confession—I made this meal last Saturday (was too tired last Friday) and then didn’t get around to writing it up . . . better late than never.
Lent has had me craving fish fillets, so I looked for some recipes and found a couple that looked like they might work. One required GF breadcrumbs, which I was all out of (will try this one next time) . . . the other was a rice-flour-based batter which I adapted to be dairy-free as well. I put some clean oil in my Fry Daddy and put together a GF Fish Fry.
Menu Note: Due to my CFS (which greatly limits my ability to cook for a long time and/or do more than one thing at a time), I prepared everything except the catfish nuggets earlier in the day. The slaw & guacamole need to chill. The beans and rice can be reheated while you are cooking the fish.
- 1 pound catfish nuggets (or other white fish like tilapia; catfish nuggets come already chopped up and are cheaper than buying a fillet and cutting it up yourself)
- 1-1/4 cup rice flour (or other GF blend), divided
- 1-1/2 tsp chili powder, divided
- 1 egg
- 1/2 cup soy milk (or other dairy-free “milk”)
- salt & pepper
- oil for frying
- Preheat oven to 200°F (for keeping the nuggets warm after they are fried)
- Combine 1/2 cup of the flour and 1 tsp chili powder in a shallow dish for dredging.
- In a separate bowl, mix together the egg, the remaining 3/4 cup flour, soy milk, salt & pepper, and 1/2 tsp chili powder. Add extra “milk” if the batter is too thick.
- Heat oil (I’m guessing the Fry Daddy heats the oil to somewhere between 350°F & 400°F, but the beauty of the Fry Daddy is it keeps the oil at an even heat . . . the original recipe tells how to do this in a fry pan instead)
- Dredge 3-4 nuggets in the seasoned flour, then run through the batter and carefully place the nuggets in the hot oil. Stir gently to make sure the nuggets don’t get stuck together. Cook for 6-8 minutes or until golden.
- Remove nuggets from oil with a slotted spoon and place on a paper-towel-covered plate. Sprinkle with kosher salt and place in a warm oven to keep warm as you fry the remaining nuggets.
- If I made this recipe again, I would try it without the dredging step. I’m pretty sure the batter would stick without it and it made the coating too thick. Another option would be to make the batter thinner.
- If you are frying on the stove or using a different type of fryer it would be wise to “test fry” a single nugget to see what the optimum frying time is for your setup.
- If you have access to decent GF tortillas you can turn the above into delicious Fish Tacos. Warm a tortilla, top with rice, beans, a couple of nuggets, some slaw & a spoonful of guacamole. Fold & Enjoy! (I prefer just piling everything on a plate or in a bowl.)
- 10 oz bag of cole or broccoli slaw mix
- 1/3 cup GF mayo
- 1 Tbls white vinegar
- 1 tsp sugar
- salt & pepper to taste
Chill at least one hour, stirring occasionally.
- 1 avocado, diced
- 1/4 medium red onion, diced
- 2 T cilantro, minced
- 1 large spoon diced tomatoes (fresh or saved from beans recipe)
- 1 T lemon &/or lime juice
Mix together and chill.
© 2012, Highly Sensitive Girl