Tuesday, February 1, 2011

Making Hoppin' Jane with The Gluten Free Gidget

I am faithful to just a handful of bloggers including Katrina who writes The Gluten Free Gidget at http://glutenfreegidget.blogspot.com/ . I love Katrina's blog. She writes about fresh ingredients, interesting ingredients that intrigue me and she has the most positive attitude ever. Her theater background plays front and center in a well scripted narrative of a young, enthusiastic hard working fun loving employee, wife, sister, friend . . . just waiting for the next crazy moment to present itself. She is generous beyond measure and her recipes are to die for, especially this Hoppin' Jane I made last evening.

I am little more skeptical of certain new ingredients, including buckwheat which is a gluten-free grain that shows up in a lot of gluten-free recipes. The first time I had buckwheat I was visiting my brother in Virgina, another Celiac in our family. He took Tina and I to this hole in the wall street vendor that sold savory buckwheat crepes out of a shack with a window on the street. They were weird and wonderful at the same time. Tina has mastered these at home and every now and then we enjoy a savory buckwheat crepe for dinner. I can't say I crave the odd tasting grain but it works and it is fun to have Tina cook a gluten free dinner.

So when I read Katrina's recipe I was a bit put off by the addition of buckwheat, trying to figure out what I might use instead. Lots of ideas came to me including quinoa which I don't really like and brown or wild rice. After careful deliberation I decided to give the buckwheat a try, why not.

I threw the very easy to prep ingredients together with just a few modifications and within an hour I was eating a wonderful bowl of pipping hot Hoppin' Jane, savoring every bite. You can check out the recipe yourself over at Katrina's blog at http://glutenfreegidget.blogspot.com/ .

Instead of green pepper I used a red pepper, just because I don't like red pepper. I also used a jar of black eyed peas I canned myself last fall, Katrina calls for frozen black eyed peas. If I made this dish again I would use the frozen peas for a couple of reasons. I over packed the jar of black eyed peas and by the time I was eating them in this dish they had been cooked three times and literally disappeared in the dish, they were the consistency of refried beans. My result also seemed a little dry, especially the collard greens. Using frozen peas might add more moisture. I might also dial back a little on the amount of buckwheat, to get a less bulky dish, or add more canned tomato. Regardless of my commentary, the dish was to die for. I loved the buckwheat and the flavor of the combination of herbs Katrina selected. This is an over the top vegan, low fat, and good for your macular health meal!


GF Gidget said...

Thank you for the honest, wonderful review! I am always so flattered and thrilled when someone tries one of my recipes.
You are a wonderful friend. I am so thankful to have met you!

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