Thursday, April 7, 2011

Gluten Free Wok: Butternut Squash Rice with Tofu

Gluten Free Wok: Butternut Squash Rice with Tofu from Julia and Julieta on Vimeo.

Ingredients for two or three people:

  • Uncooked brown rice: 3/4 cup
  • Super firm tofu: 10 oz (280 gr)
  • Butternut squash (only the neck)
  • Leeks: 1 or 2
  • Sesame seeds: to taste
  • Tamari sauce
  • Ground Cayenne Pepper to season the tofu
  • Fresh ginger

The actual cooking has to be super fast so we need to have all the ingredients prepared as well as the condiments. That's why we previously cook the tofu and the butternut squash.


Tofu: If you want it firmer, before cutting it you can wrap it in paper towels and let sit for 10 to 15 minutes to drain any excess moisture. We cut it into 1 inch squares and season with red ground cayenne pepper. We heat oil in a nonstick pan and when it is hot we stir fry the tofu until evenly brown. Once cooked we let it rest over paper towels to absorb any excess oil.

Rice: The secret is to use cold rice. If you cook the wok with warm rice, it will be very mushy and sticky. The rice should always be chill before cooking it in a wok and it is better to use rice that's been in the fridge for at least a day. This way the grains will separate. If you don't have time to let the rice in the fridge for one day, let it cool on a plate in the freezer.
You can use the rice of your preference but brown rice has more nutritional value than white rice and you avoid the unnecessary loss of nutrients that occurs with the processing of white rice.

Leeks: chop very finely.

Butternut squash: cut it into two. We are only using the neck. Peel it with a knife or vegetable peeler. Cut it into 1/2 inches slices and then cut the slices into six pieces. Steam the rectangles for approximately 5 to 10 minutes (depending on the size of your steamer, the amount of steam, the temperature, etc.). It should be cooked but firm. You don't want to overcook it because it will soften too much and you won't have rectangles or they will mushy when you cook them in the wok. You can cool the cooked butternut squash in the fridge to stop the cooking process.

You can stir-fry the tofu and steam the butternut squash several hours ahead and have them already prepared.

Mise en place:
Once you have all the four ingredients prepared you will also need to have at hand tamari sauce, ginger and a grater.

Heat a large nonstick skillet or iron wok over high heat. Once hot add the oil, turn the heat to medium-high and add the leeks.

After we place the leeks in the wok, let them cook for a few minutes until they begin to soften, we immediately put the rest of the ingredients stirring all the time. Then the tamari sauce and finally the grated ginger. It will be ready to serve as soon as we stir everything together and everything is hot.

Once served sprinkle some sesame seeds and it's ready to eat.

Sunday, March 27, 2011

Gluten free Milanesas with Brussels Sprouts

Milanesas is one of the most traditional argentinian recipes. Today we're showing you the gluten-free version, using gluten-free bread crumbs and a delicious side of brussels sprouts. Check the step by step recipe in our video:

Gluten Free Milanesas with Brussels Sprouts from Julia and Julieta on Vimeo.

Ingredients for 4 people:

  • 4 pieces of thinly sliced beef (it needs to be a good tender cut)
  • 2 eggs (you can add some milk to the mix if the eggs are smallish)
  • oregano
  • parsley
  • garlic
  • salt and pepper
  • gluten free bread crumbs
For the side:
  • brussels sprouts
  • 1 tablespoon of butter
  • 1 cup of water
  • juice of 1 lime
  • salt and pepper

A few tips:

  • you can either fry or bake your milanesas. We choose to bake them, for a lighter version.
  • experiment adding different spices to your egg mix!
  • bake them for about 20 minutes
  • when cooking the brussels sprouts, make sure you give them a nice brown before adding the water, for better taste
  • you can replace the lime with lemon or with a little bit of vinegar
We hope you try it!

Thursday, March 24, 2011

Potato leek soup - Gluten Free

One of our favorite soups: Potato leek soup! Warm, delicious and naturally gluten-free.
Really easy to make and only takes a few simple ingredients.
What really makes the difference in our version is the home-mate chicken stock. It's so easy and delicious you won't go back to packaged stock after learning how to make yours! Whenever you roast a whole chicken in the oven, simple take all the bones, some nice fresh herbs, place it in a big casserole, cover it with water and boil for a couple of hours. Drain it , save it in the freezer in jars and have it ready for soups, risottos and other delicious preparations.

Potato and leek soup from Julia and Julieta on Vimeo.


  • 1 or 2 leeks
  • 1 tablespoon of butter
  • home made chicken or vegetable stock 
  • fresh thyme
  • 4 mashed potatoes
  • salt and pepper

Depending on how you like the consistency of your soup, you can either leave it rustic, as we did, or you can use a blender to make it look smoother and creamier.
Serve each dish garnished with fresh thyme for a little touch of goodness :)
Remember that potatoes are not supposed to be frozen or saved in the fridge - they really only last for 24 hours before going bad. Make your soup fresh, in the moment and enjoy!

Wednesday, March 16, 2011

Fruit Smoothies - Delicious combinations!

Hi friends!

After a little hiatus (you'll see the little change in Julieta!) we're back :)

We had a beautiful sunny day in San Francisco, so we decided to embrace the Spring time with delicious smoothies. Why not starting the day with savory fruits loaded with vitamins and fiber?
Smoothies are also a great way of incorporating greens to our diet. Add a bunch of spinach, for example, for an extra iron and fiber boost. You will only taste the fruit, we promise.

Fruit Smoothies from Julia and Julieta on Vimeo.

So here are the two combinations we used in the video:

  • Mango
  • Pineapple
  • Blueberries
  • Blackberries
  • Raspberries
  • Strawberries
  • Water

  • Papaya
  • Kiwi
  • Rasperries
  • Water

The first one tasted sweeter and the last one more citric. Both really delicious and fresh! Try not to add sugars, you don't really need them.

Another fun idea is to make these smoothies and store them in ice cubes in the freezer. Then just get creative and make cocktails with them ;-)


Thursday, December 23, 2010

Delicious Mushroom Risotto Recipe

Risotto is very quick and easy to prepare. It allows so many options that you almost always will have all the ingredients you need at at home.

Today we are preparing a mushrooms risotto. Of course the principal ingredient is the mushrooms. We are using dry porcini mushrooms, so we are going to hydrate them with hot water for approximately half an hour. While the mushrooms are hydrating we are going to prepare the rest of the ingredients.

We will also use:
- white arborio rice;
- butter (2 tbsp)
- one red onion finely chopped;
- a dash of saffron;
- salt and pepper to taste;
- hot chicken broth (the amount will depend on the amount of rice);
- two tablespoons of sour cream or mascarpone cheese;
- Parmesan cheese;
- One cup of white wine

First we place the chicken stock in a saucepan and bring it to a boil. 
We start by cooking the onions in the butter on a heavy saucepan until transparent for approximately 5 minutes. While the onion is cooking we'll add the saffron. Once the onion is transparent we add the rice and we make sure that all the grains are covered by the butter and we cook it until they began to crackle. They should be bright and shinny.

After all the rice grains are shinny and separated we add the wine and we stir occasionally until it has been absorbed.

Now it's the moment to start adding the broth. We add one cup at a time. It has to just covered the rice. Stir often and when it has been absorbed add another cup and continue like this  until the rice is tender. It should be creamy but a little tough on the middle. In the middle of this process add the mushrooms previously drained.

When the rice is tender add the sour cream or the mascarpone cheese and the Parmesan cheese. Stir it and serve it hot.

Wednesday, November 24, 2010

Gluten-Free Fruit Pie

This gluten-free fruit pie is delicious and easy. It doesn't take more than 35 minutes and the filling doesn't even need cooking- how about that for easy and home made! :)

Fuit Pie from Julia and Julieta on Vimeo.

Here's the list of ingredients:

For the gluten-free pie dough:

  • 2 cups of gluten-free four mix
  • 1 teaspoon  xanthan gum
  • pinch of salt
  • 2 sticks of cold butter
  • 1/4 cup of cold water
Try to work the dough very quickly, ideally using a food processor. Let it rest for a minimum of 30 minutes in the fridge before rolling.

For the fruit filling:

  • Try the fruits that you have in season! We found peaches and plums and the farmers market, but this pie is also great with berries of all kind.
  • Mix the fruit with the juice of one lemon, 2 tablespoons of corn starch and 1/4 cup of organic sugar
We hope you try it on a cold afternoon!

Saturday, November 13, 2010

Flan: One of our favorite desserts!

Our special guest Marisa helped us prepare one of our favorite desserts: flan.
Flan is a traditional Spanish dish, also very popular en Argentina.
It is surprisingly easy: it only takes time to cook and needs to be refrigerated for at least 2 hours before serving, so plan ahead!

Flan: one of our favorite desserts! from Julia and Julieta on Vimeo.

Here's what you need:

  • 5 eggs
  • 1 cup of sugar
  • 2 cups of milk
  • 1 vanilla bean or vanilla extract
For the caramel:

  • 3/4 cup of sugar
  • 1/4 cup of water
Please be careful when making caramel... it gets really hot!

Special thanks to our lovely friend Marisa for stopping by :)
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