Saturday, December 27, 2008

Christmas Dinner

Last, but not least, what did we have on Christmas Day....

Stuffed Duck with Cherry Sauce and Asparagus!

Stuffed Duck with Cherry Sauce

This was just OK. It was pretty good actually. I just really love duck and was hoping the sauce would be more yummy.

Ingredients

* 1 (6 lb) duck (approx)
* salt
* garlic pepper seasoning
* 4 1/2 cups cooked brown rice
* 1 cup chopped onion
* 7-8 sprigs fresh sage, chopped
* 2 tablespoons olive oil
* 3/4 cup chopped pecans
* 1 teaspoon salt
* 1 (15 ounce) can pitted cherries, drained
* 2 cups red wine
* 1/4 cup honey
* 1/2 cup balsamic vinegar

Directions

1.
Preheat oven to 375ºF.
2.
To prepare the stuffing: Sauté onion in olive oil until onion is transparent.
3.
Remove from heat.
4.
In a large bowl Add salt, and combine with rice, chopped sage and pecans.
5.
Taste and adjust seasoning to your taste.
6.
You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
7.
Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
8.
Rinse and dry the duck.
9.
Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
10.
Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
11.
Ducks contain lots of natural fat so require no basting.
12.
Roast at 375ºF for about 22 minutes a pound.
13.
A 6 pound duck should be done in about 2 1/4 hours.
14.
When duck is done let it set for about 20 minutes to let the juices settle before carving.
15.
While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
16.
Heat over medium flame until the mixture is reduced by half.
17.
Transfer to a serving touraine with a ladle.
18.
Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.


Balsamic Asparagus


Just like it sounds. Saute it up in olive oil, then add a splash of balsamic vinegar and salt and pepper.

I love asparagus, but I think a different veggie might have been better with the duck. We decided maybe green beans....

Wednesday, December 24, 2008

Christmas Eve Dinner

So this was not so much a complete GFCF meal as one of my traditions is to make my husband a big old meat lasagna. Works out OK as I don't eat the meat either!

To add to it, I made "Stuffed Shrimp" and one of my favorite spinach dishes.

Stuffed Shrimp


We cheaped out and bought smaller shrimp, so I just layered them in a baking dish and put the filling on top. They were still really good!

Ingredients

1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons Earth Balance
1/2 pound scallops, chopped, or lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs - I used almond meal because I was out of gluten free bread crumbs, and it was quite yummy!

18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact
2 tablespoons Earth Balance

Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges

Preparation

Preheat oven to 375°F. and butter a large baking dish.


In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in EB over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.

Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt EB and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.

Garnish shrimp with parsley and serve with lemon wedges.


Roman Spinach

Ingredients

* 3 tablespoons raisins (black or golden, smallest available)
* 4 bunches spinach, bunches washed at least twice but not dried, trimmed of stems (2 1/2 pounds untrimmed)
* 1 tablespoon virgin olive oil
* 5 medium garlic cloves, peeled and well crushed
* 4 tablespoons pine nuts
* 1 pinch salt (big pinch)
* fresh black pepper (6-7 grindings)

Directions

1.
Put the raisins in a small bowl with enough warm water to cover. Soak for about 15 minutes and set aside.
2.
Put the wet spinach in a frying pan large enough to hold it all and cook over a high flame until it collapses and turns dark green, stirring constantly. Transfer the spinach to a colander and set aside. If the frying pan is wet, dry it with a paper towel.
3.
Pour olive oil into the frying pan over medium-high heat. Add garlic and brown it, being careful it doesn't burn. Remove and discard. Take the raisins from the water, squeeze as dry as possible and add them to the oil with the pine nuts. Turn the heat down to medium and cook until the nuts turn a golden color. Be careful because the nuts can burn easily.
4.
Return spinach to the pan, stir with a fork and add salt and pepper, to taste. Mix all ingredients and continue cooking for about a minute. You may add additional olive oil if desired.

Sunday, December 21, 2008

Solstice Dinner

Our Solstice Dinner was entirely dairy and gluten free. Sometimes I make a separate thing for my husband if I am doing a special meal, but this dinner came together fine without that. And it was all Solstice themey too!

Sundried Tomato Meatloaf

Candied Sweet Potatoes - just substituted Earth Balance in a basic recipe

Zucchini Solar Circles :)
I just sauteed them with olive oil, garlic, saffron, thyme and paprika - pretty yummy!

Monday, December 15, 2008

Chickpea Crackers

I have been putting off trying this recipe because I don't like the taste of chickpea flour, but my niece was here over Thanksgiving and asked if we had any crackers, so I thought I would give it a try since I had all this stuff on hand. And low and behold, the nutritional yeast totally cuts that bitterness and they were great! They were also really easy. The picture is my son poking the holes in the crackers before baking. He cut the shapes too! I somehow lost the picture of the finished product. I would love to try them with some herbs for extra flavor next time.

Chickpea Crackers

1/2 cup chickpea flour (besan), sifted before measuring
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon turmeric
2 tablespoons nutritional yeast
1/2 teaspoon canola oil
2-4 tablespoons water

For dusting: gluten-free baking flour (or flour of choice)
Optional: Smoked Spanish paprika for tops

Mix all dry ingredients together well. Stir in the oil and begin stirring in water one tablespoon at a time. The amount will depend on the moisture in your flour. When the dough can be formed into a ball, you have added enough water. (I used 4 tablespoons, but your results may be different.

Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and set it aside while you preheat the oven to 350F. Dust your work area and rolling pin well with the gluten-free flour. After the dough has rested for 10 minutes divide it in half, put half on the floured surface, and sprinkle the top with flour. Roll it out until it is as thin as you can get it and still be able to pick it up. (Mine came out a little less than 1/8 inch thick or about 3 mm.) Cut it into 1x1-inch squares or use a cookie cutter. Place crackers on a non-stick cookie sheet and repeat with other half of dough. Prick each cracker once or twice with a fork (allows for air to escape and keeps them from puffing up). Sprinkle with paprika, if desired.

Bake for 15-20 minutes, being careful not to over- or under-bake*. Remove from oven and allow them to cool and become crispy. Test one, and if it's not crispy, return to the oven for a few more minutes. After cooking, keep in a sealed container. If they get soft, a few minutes in a hot oven will return them to crispiness.

Makes 4 servings. Each serving contains 63 Calories (kcal); 2g Total Fat; (20% calories from fat); 5g Protein; 9g Carbohydrate; 0mg Cholesterol; 172mg Sodium; 2g Fiber.

* Mine baked up much faster, I think only about 7 or 8 minutes. Maybe I had them rolled thinner.

Wednesday, December 10, 2008

Yet Another Review!

I grabbed these the other day while at New Seasons because I was pretty sure they were the ones my friend Jenn made that were just killer good!Yeah, that was them! So, so yummy.

But more importantly, it is also egg free, so it was a totally worry free experience in cookie dough eating! We decided to make 12 cookies and just eat the rest of the dough LOL.
I have come to the conclusion that I like cookie dough better than cookies. :)

Friday, December 5, 2008

Trader Joe's Gluten Free Brownies

Well as long as I am in product review mode, I might as well write these up too! I have had them twice before, once awesome and once not so good, but neither time make by me. When I made them this time, I added chocolate chips, and oh my goodness was that a win! My only complaint is that they seem to get a bit overbaked around the edges, so I am thinking about trying to cook them longer at a lower temp.

Wednesday, November 12, 2008

So Delicious Indeed

I never intended to do any product reviews on this blog, but I tried something the other day that knocked my socks off! I was looking at soy yogurts for my son when I noticed this:



I always thought of So Delicious as a company specializing in soy products, so this was a delightful surprise. I am avoiding soy with my new baby as well, and I am in love with using coconut products whenever I can.

So I hesitatingly bought one carton (it was the blueberry), expecting it to be really strange at best and not sure what at worst! Then I got home and tasted it. OH MY GOODNESS. It was amazingly good. I thought it might be good but not really taste like yogurt, but it totally did.

Get more info about it here. And it is labeled as vegan and gluten free! Can't wait to buy more!!!

Tuesday, November 11, 2008

Ground Beef and Garbanzo Bean Casserole

What - a beef recipe on my site?! Truth be told, several of these recipes were beef, and I switched them to turkey because I don't eat beef. But I realize some people actually do! So I decided to leave the name alone on this one. Notice it is still tagged for turkey in my labels. :)

Well... I thought this was pretty bland, but my husband loved it, and my normally picky son even ate it! I would recommend upping the spices if you like them. I thought it was a strange thing to be putting in the oven. Seemed like it could do just fine simmering on the stove. I followed the directions, though, and it came out fine.

And oh yeah, guess what? It's easy! ;)

Ground Beef and Garbanzo Bean Casserole


SERVES 5 -6

Ingredients

* 1 lb ground beef
* 1 cup chopped onion
* 2 cloves garlic, minced
* 2 (15 ounce) cans garbanzo beans (you can subsitute 1 15 oz can white kernel corn for 1 can garbanzo beans if you want)
* 1 (15 ounce) can tomato sauce
* 1/2 cup water
* 1 teaspoon dried oregano, crushed
* 1/2 teaspoon salt
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 2 bay leaves

Directions

1. Preheat oven to 350.
2. Brown beef with onion and garlic until onion is tender and beef is brown.
3. Drain fat.
4. Stir in everything else and heat to boiling.
5. Put in a 1 1/2 quart casserole and cover.
6. Bake for 45 minutes.
7. Remove bay leaves.
8. Be sure and stir before serving.

Wednesday, November 5, 2008

Halloween Chili

Are you noticing an easy theme to my recipes these days...? :) I didn't use the peppers as Ron doesn't like them, and it was still quite good. I also used a pound of ground turkey, and just browned it with the onion in the first step. It was perfect for starting Halloween morning and having it ready that night.

Halloween Chili


SERVES 4 -6

Ingredients

* 1 cup onion, chopped
* 1 cup yellow pepper, chopped
* 4 garlic cloves, minced
* 2 tablespoons oil
* 1 TB ground cumin
* 1 1/2 teaspoons oregano
* 1 TB chili powder
* 1 ts salt
* 2 (15 ounce) cans black beans, drained
* 2 1/2 cups cooked turkey
* 1 (16 ounce) can pumpkin
* 1 (14 1/2 ounce) can diced tomatoes
* 3 cups chicken broth

Directions

1. Saute onions, pepper and garlic in oil until soft.
2. Stir in oregano, cumin, chili powder cook 1 minute and transfer to slow cooker.
3. Add remaining ingredients.
4. Cook on low for 7-8 hours.

Sunday, November 2, 2008

Perfected Lentils

Yes, I do feel that way about the recipe. :) I started with a different recipe and messed with it until it was just perfect, for me at least. And it is sooooo easy. I like to make a pot in the beginning of the week and use it for lunch all week.

Lentil & Spinach Stew


Ingredients

* 1/2 cup onion, chopped
* 2 garlic cloves, minced
* 1 tablespoon vegetable oil
* 1 can coconut milk plus enough water to make 5 cups total liquid
* 1 cup lentils, rinsed
* 4 teaspoons vegetable bouillon granules
* 3 teaspoons worcestershire sauce
* 1/2 teaspoon salt
* 1 tablespoon yellow curry powder
* 1/4 teaspoon pepper
* 1 cup carrot, chopped
* 1 (14 1/2 ounce) can diced tomatoes, undrained
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Directions

1. In a large saucepan, saute onion and garlic in oil until tender.
Add the coconut milk, water, lentils, bouillon, Worcestershire sauce,
salt, curry powder, pepper; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.

2. Add carrots, tomatoes and spinach; return to a boil.
Reduce heat; cover and simmer 15-20 minutes longer until lentils are tender.

NOTES:
* The coconut milk isn't really necessary, but I love it that way.
* You could probably just use stock instead of the water plus bouillon, but I have been doing it that way based on the original recipe.
* The original recipe called for thyme instead of curry. It was good that way, as well, but I like it with curry better.
* I have used canned carrots with fine results.
* I have thrown potatoes in at the same time as the carrots when I have them.

Saturday, November 1, 2008

Crock-Pot Moroccan Chicken and Lentils

This was so amazingly good. I found it looking for something fast I could make in the crockpot to take to a potluck. I didn't even bother with any of the browning nonsense. I just layered it all in the pot and turned it on. Easiest dish ever. I was taking it to have after a meeting that was going to last about 2 hours, so I decided to go for 3 hours on high and then 2 on low. It was perfect, literally falling off the bone. Also, I think it would be just as good without the lentils, but if you have them on hand, it makes it all the heartier!


Crock-Pot Moroccan Chicken and Lentils


Ingredients

* 6 chicken thighs (bone-in, skin off)
* 1 teaspoon cornstarch
* 1 small onion, sliced
* 4 garlic cloves, sliced (to taste, or depending on how strong the garlic is)
* 1/2 lb brown lentils
* 2 teaspoons paprika
* 1 teaspoon cinnamon
* 1 teaspoon turmeric
* 1 1/2 teaspoons cumin
* 1 teaspoon ground coriander
* 2 cups chicken broth or stock
* salt
* pepper
* 1 teaspoon olive oil
* nonstick cooking spray

Directions

1.Spray the inside of the crock-pot with non-stick spray.
2. Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
3. Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly.
4. Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.) Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
5. Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
6. Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
7. Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.

Thursday, August 21, 2008

There are Comments Here!

So I just realized there are a few comments on some of my older posts! I get notifications of this from my other blog. I wonder why I didn't for this one.... Will have to go hunting around on the settings. I always hoped other GFCF folks would come across this blog and find it helpful, so this makes me really happy. :)

Too bad I am not doing much cooking these days or keeping up very well, but for those of you who were checking it, I think there is a way to subscribe so you will catch it when I post. Can you tell I am not a very expert Blogger LOL? I am sure everybody else already knows these things.

Wednesday, August 20, 2008

And for my next trick...

... I stirred up the leftover coconut milk with eggs the next morning and scrambled them. Yum! Yes, I love coconut milk, and it is so good for you!

Tuesday, August 19, 2008

Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta (vegan)

Could it be... Italian Thai fusion? Not exactly what I was going for, but kindof what I got. I think because I like Pad Kee Mao so much, the basil really added to that impression. It really wasn't too bad even though the veggies weren't the best combo with the coconut milk. I wonder if adding some balsamic vinegar and capers would have drowned out the flavor even more. I also could have made an almond cream type thing, but I didn't have the time, or the almonds LOL. That probably would have been the best way to get a more Italian result. Or I could have gone with different veggies and it would have ended up totally Thai!

Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta

Ingredients

* 1 lb bow tie pasta - I used TJ's rice spirals
* 1 tablespoon olive oil
* 4 cloves garlic, pressed
* 1/2 cup onion, diced
* 3/4 cup sun-dried tomato packed in oil, drained and chopped
* 1 (7 ounce) jar roasted red peppers, drained and chopped
* 1/2 cup basil, chopped (firmly packed)
* 5 green onions, sliced
* 1 can water-packed artichoke hearts, sliced
* 1/2 cup asiago cheese - I left this out but added a bit of nutritional yeast hoping for some cheesy flavor
* 1 cup whipping cream - here was my big step - I used coconut milk because I like the way it gives a creamy consistency
* 1 teaspoon red pepper flakes
* 1 cup reserved pasta water - I didn't bother with this as I like a chunky sauce, but it could have used a little.

Directions

1.
Cook Bowties according to package directions.
2.
Reserve 1 cup of the cooking water.
3.
Heat oil in a large pan.
4.
Add garlic and onion, cook until translucent.
5.
Add tomatoes and roasted peppers.
6.
Cook for 3 minutes; stir in red pepper flakes.
7.
Add artichoke hearts and cook for 3 minutes.
8.
Add whipping cream and asiago cheese.
9.
Allow to simmer until it starts to thicken.
10.
Stir in basil and green onion.
11.
Season with salt and pepper if desired.
12.

Sunday, July 20, 2008

Creole Dump Chicken

Made this one back when I was pregnant and froze it. Had it tonight and it was really yummy!

Creole Dump Chicken

Ingredients

* 1 tablespoon olive oil
* 1/4 cup onion, Chopped
* 1/4 cup bell pepper
* 1 garlic clove, minced
* 14 ounces diced tomatoes with basil and oregano (undrained)
* 2 teaspoons worcestershire sauce
* 2 teaspoons red wine vinegar
* 1/2 teaspoon dried basil
* 3/4 teaspoon cajun seasoning or creole seasoning
* 1 tablespoon brown sugar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon Tabasco sauce
* 1 1/2 lbs chicken pieces

Directions

1. For immediate cooking: Preheat oven to 350º.
2. Mix all ingredients but the chicken together.
3. Place chicken into a prepared baking dish, and pour sauce over the top. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.

4. For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
5. To cook from the freezer: Thaw in the refrigerator.
6. Preheat the oven to 350º.
7. Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.

Turkey and Rice Skillet

Turkey and Rice Skillet

Ingredients

OK, so this is one from a list of cheap and fast I am working on. It sounded pretty bleh, so I was surprised how much I liked it!

* 1 lb ground turkey
* 1 (14 ounce) can chopped tomatoes
* 1 (14 ounce) can cut green beans, drained
* 1/2 cup long grain rice, uncooked
* 1 tablespoon dried onion flakes
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 teaspoon worcestershire sauce
* 1/2 teaspoon ground mustard
* 1/4 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1/8 teaspoon hot pepper sauce

Directions

1. Cook ground beef and drain. Stir in remaining ingredients,
bring to a boil, reduce heat, cover and simmer for 40 minutes
or until rice is tender.

Coconut Chicken Curry - Crock Pot

Coconut Chicken Curry - Crock Pot

Ingredients

I was surprised this wasn't as good as I expected. I still liked it, but I couldn't taste the coconut milk much. I think I will use more next time, and more curry powder as well. And it was SO easy! Especially because I don't bother with the browning step!

* 1 tablespoon vegetable oil

* 6 boneless skinless chicken thighs

* 3 medium potato, peeled and chopped

* 1 medium onion, sliced

* 1 (14 ounce) can coconut milk

* 1/2 teaspoon salt

* 1/2 teaspoon black pepper

* 1 1/2 teaspoons curry powder (preferably mild for Orion)

* 1 cup chicken broth

* 1 (10 ounce) package frozen peas, thawed

Directions

1. Heat oil in a medium fry pan.

2. Add chicken breasts and brown on both sides.

3. Place potatoes and onion in crock pot.

4. Place chicken thighs on top.

5. Combine coconut milk, salt, pepper, curry powder and chicken broth in a bowl and stir thoroughly.

6. Add to crock pot.

7. Cover and cook on low 6 to 8 hours.

8. One half hour before serving, add peas on top of chicken mixture.

9. Just before serving, stir mixture thoroughly.

10. Serve over rice or Asian noodles, if desired.

Just-Like-Thanksgiving-Chicken (Dump)

I planned to make this and freeze it, but since I was late and we needed a good meal when Rose and Chris were here, and I had already bought the ingredients, we made it that night. It smelled soooo good cooking, and was really good to eat as well!

Just-Like-Thanksgiving-Chicken (Dump)

Ingredients

Note: the sweet potatoes need to be cut very small. Also, there seemed to be way too many veggies for the amount of chicken. Maybe they just intended smaller sweet potatoes, but they are usually pretty big.

* 4 frozen boneless skinless chicken breast

* 2 apple, peeled and sliced

* 2 sweet potato, peeled and sliced

* 1 onion, sliced thinly

* 1/4 cup maple syrup

* 1 tablespoon poultry seasoning

* 1/4 cup chopped pecan

* 1/4 cup dried cranberries or craisins

* 4 tablespoons Earth Balance

Directions

1. TO MAKE IN A PAN:

2. Place the chicken breasts (still frozen) on the bottom of the pan.

3. Layer the apples, sweet potatoes, and onion on top.

4. Sprinkle on the nuts and craisins.

5. Place one pat of Earth Balance on each breast.

6. Mix the maple syrup and poultry seasoning together and drizzle on top.

7. TO MAKE IN A BAG:

8. Put everything except the maple syrup, poultry seasoning, and EB into a ziplock bag.

9. Melt the butter and combine with poultry seasoning and maple syrup.

10. Put these in a little bowl and freeze separately (in the bag).

11. When ready to cook, dump bag out and then pour (thawed) syrup butter mix on top.

12. To cook: Thaw. Cook covered in a 350 oven for 30-45 minutes. I confess I normally skip the thaw step and put it in the oven.

Meatloaf With Sun-Dried Tomatoes

This one was a hit with the whole family from awhile ago. I made it at the Winter Solstice and everybody liked it. Summer did a great job with it. I think it was better than when I made it! Orion totally scarfed it up!

Meatloaf With Sun-Dried Tomatoes

Ingredients

* 1 1/2 tablespoons olive oil

* 1 large onion, chopped

* 3 celery rib, chopped

* 1 1/2 lbs ground turkey

* 1 1/2 cups gluten free breadcrumb

* 2/3 cup chopped drained sun-dried tomato packed in oil

* 1/2 cup rice milk or other milk sub

* 2 egg

* 2 teaspoons dried rubbed sage

* 2 teaspoons dried oregano

* 2 teaspoons salt

* 2 teaspoons ground pepper

* ketchup

Directions

1. Preheat oven to 375 degrees F.

2. Grease a loaf pan, preferably glass.

3. Heat oil in skillet over medium heat.

4. Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.

5. Transfer to large bowl.

6. Add all remiaining ingredients except ketchup to vegetables in bowl.

7. Mix thoroughly.

8. Transfer to prepared pan and press mixture down well, smoothing the top.

9. Bake for 1 hour.

10. Spread ketchup on top and bake about 15 minutes longer.

11. Let sit for 5 minutes.

12. slice and serve.

Creamy Chickpea and Tahini Casserole

Summer brought a giant dish of this! She did put spinach in it, and it was quite good. It was also really good on top of lettuce as a salad.

Creamy Chickpea and Tahini Casserole

Note: I would like to try adding something green to this, maybe chopped spinach?

Ingredients

* 2 (15-22 1/2 ounce) cans chickpeas, drained and rinsed

* 3-4 cups cooked brown rice

* 1 (28 ounce) can diced tomato, undrained

* 1 medium white onion, chopped

* 1 teaspoon garlic powder (or equiv. fresh garlic)

* 1 teaspoon dried oregano (or equiv. fresh)

* 1 teaspoon dried basil (or equiv fresh)

* 1-2 teaspoon dried parsley (or equiv. fresh)

* 3 tablespoons tahini

* 3 tablespoons water

* 1 tablespoon toasted sesame seeds (optional)

Directions

1. Preheat oven to 375 degrees F.

2. Mix tahini and water until well mixed (it should get kind of"fluffy").

3. Set aside.

4. Spray 9x13 pan with olive oil.

5. Dump all ingredients into pan.

6. Add salt and pepper to taste.

7. Mix well.

8. Add tahini mixture, stir until well combined.

9. Bake at 375 for approximately 40 minutues, until top begins to brown.

10. Sprinkle with sesame seeds, and bake 5 minutes more.

Chicken With Bacon and Wine


It has been ages since I posted any recipes, so I am going to do a giant catch up. I researched a bunch or recipes that friends could bring post pregnancy and figured I would share the ones we got and I liked. Here is the first...

Chicken With Bacon and Wine

  • 4 to 5 chicken breasts & thighs
  • 8 bacon slices, diced
  • 1 1/2 cups sliced green onions
  • 8 small white onions peeled
  • 8 ounces small whole mushrooms
  • 3 cloves garlic, crushed and minced
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dried thyme leaves
  • 1 cup chicken broth
  • 1 cup dry red wine
  • chopped parsley, for garnish
  • 1 to 2 tablespoons each, water and corn starch, optional

PREPARATION:

In large skillet, sauté diced bacon and green onions until bacon is crisp. Remove and drain on paper towels. Add chicken pieces to skillet and brown well on all sides. Remove browned chicken and set aside.

Put onions, mushrooms and garlic in crockpot. Add browned chicken pieces, bacon, green onions, salt, pepper, thyme, and chicken broth. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Add the wine about 1 hour before done. Remove chicken pieces to serving platter. If desired, thicken juices with a combination of 1 to 2 tablespoons each corn starch and cold water. Arrange vegetables around chicken and pour juices over all. Garnish with chopped parsley.

Friday, June 6, 2008

Chicken With Easy Mole Sauce

Another one that turned up with my peanut butter search. Oh my gosh, it was so good! Maybe not as good as traditional mole, but I have recipes that take 3 days! For as easy as it was, it was awesome, and Ron like it too. Orion wouldn't even touch it though. :p

Chicken With Easy Mole Sauce

Ingredients

* 2 large onion, chopped
* 3 tablespoons vegetable oil
* 1/2 teaspoon coriander seed
* 1/2 teaspoon anise seed
* 3 tablespoons chili powder
* 2 teaspoons sugar or xylitol if you have it
* 3/4 teaspoon cinnamon
* 1/8 teaspoon ground cloves
* 2 tablespoons unsweetened cocoa powder
* 2 tablespoons peanut butter
* 3-4 cups chicken broth, divided use
* 1 (15 ounce) can diced tomato, drained
* 2 tablespoons raisins
* 3 garlic clove, minced and mashed to a paste with
* 3/4 teaspoon salt
* 8 chicken thighs

Directions

1. In large, heavy skillet saute onion over moderately high heat until golden brown.
2. In motar, crush coriander seeds and aniseed or grind in a spice grinder. Stir into onion mixture with chili powder, sugar, cinnamon and cloves. Cook mixture over medium heat, stirring, for 1 minute. Stir in cocoa powder, peanut butter, 2 cups of broth, tomatoes, raisins, garlic paste and salt, to taste and simmer sauce loosely covered, stirring occasionally, for 20 minutes. Take the sauce off the heat and let cool while preparing the chicken legs.
3. Pat legs dry, season with salt and pepper. On oiled rack of a broiler pan, broil skin side up for approximately 10 minutes, turn and broil other side for approximately 10 minutes or until golden brown.
4. In blender or food processor puree the sauce in batches, adding remaining broth as necessary to thin.
5. Transfer sauce to skillet, add legs, and simmer mixture loosely covered for 30 minutes.
6. Serve chicken with mole sauce over rice. Sprinkle with sesame seeds.

Easy African-Style Peanut Chicken

I haven't been cooking much these days. When I got back from CA in May, I was having alot of back pain and just totally not in the mood. I have been trying to do a bit more this past week, but the beanette is due any day, and then I will probably be taking a break again. I was researching peanut butter recipes, and found a few to try. Sorry no pics as I am kindof lazy these days, but here is one from a couple days ago.

It didn't look as spiced up as most African chicken, but I thought Orion might like it, and he did eat a bit. Plus it was pretty easy. Ron loved it, but I thought it was a bit bland. It was really helped with a bit of salt and pepper. I also tossed in some frozen chopped spinach to add some greens to the mix. Oh, and I also made about 3 times what it says.

Easy African-Style Peanut Chicken

Ingredients

2 boneless skinless chicken breasts (I used 6 thighs)
2 tablespoons peanut oil, divided
1 tablespoon butter or Earth Balance
1 small diced tomato
1/2 white onion, diced
1 clove garlic, minced
2 tablespoons creamy peanut butter
1 cup water

Directions

1. Dice chicken breasts in to bite sized pieces.
2. Saute in 1 tbs peanut oil until just before cooked and remove from heat and set aside.
3. In a separate pan, saute diced tomatoes, onion and garlic in butter and remaining peanut oil until soft.
4. Add peanut butter and stir well.
5. Then add the water and mix well.
6. Now add chicken to mixture and bring to boil.
7. At boiling point, reduce heat to medium and cook for about 6 minutes, or until chicken is done.
8. Serve warm over rice or eat like a stew!

Friday, May 2, 2008

Thrown together chicken

I had to come up with something to make from Trader Joe's boneless and skinless thighs last night. I was just going to throw some olive oil, garlic and herbs on them, but then I got inspired to try something else. I have used mayo on fish alot, and it bakes up all nice and so yummy, so I figured I would give it a whirl with chicken, especially since fish has been grossing me out this whole pregnancy.

Usually I bake the chicken about halfway and then turn it over.
I put two garlic cloves in a dish and mixed them with about .5 to .75 cups of mayo and about a tablespoon of Dijon. Then I stirred in a good amount of tarragon and spread it on top.
Finish baking and yummmmmy!

Tuesday, April 22, 2008

Peanut Butter Cookies

The easiest recipe ever! I went ahead and made them with Splenda for Ron, but I bet they would be great with xylitol. My only complaint was that the recipe didn't say anything about flattening them. I thought they would go down a bit on their own, but this picture is right OUT of the oven. They look exactly like they did when they went in! Oh, and they are quite crumbly.



Low Carb Peanut Butter Cookies



1 cup peanut butter

1 cup sugar substitute

1 egg

1 teaspoon vanilla


1. mix ingredients in a small bowl.
2. drop by rounded teaspoons onto cookie sheet.
3. bake at 350 degrees for 12 minutes or until set.

Monday, April 21, 2008

Greek Chicken

I first had this dish at one of our covenant group potlucks. It was such a hit with everybody that I asked for the recipe. I have made it several times since it is so easy and something our whole family can eat together right now while Ron is on Atkins.

Greek Chicken

INGREDIENTS:

  • 3 1/4 to 3 3/4 pound chicken, cut into serving pieces (or selected pieces)
  • 1 tablespoon of dried rosemary
  • 2/3 cup of olive oil
  • 2 teaspoons of salt
  • 1/4 cup of white wine
  • 4-5 medium carrots, sliced
  • 12-15 capers
  • 12-15 black Kalamata olives
  • 1/2 to 1 cup water (optional)

PREPARATION:


Add olive oil to a stew pot and bring to high heat. Sauté the chicken with the rosemary until the chicken is well browned, about 10 minutes.
Add wine and stir. Stir in salt, carrots, capers, and olives. Reduce heat to low, cover, and simmer for 1 hour 30 minutes. (If it needs more liquid, add the water.)

Thursday, April 10, 2008

The Vegetarian's Nightmare Cake...

AKA Cinnamon Spice Pork Rind Cake. Ron's birthday is coming up, and I have been determined to find a cake everybody could eat. I remembered this recipe and pulled it up for analysis. The only bad ingredient was cream, so I decided to just try it with coconut milk and see how it turned out. I was totally skeptical as I think pork rinds are the grossest thing in the world, but Orion and Ron both like them, so I figured what the heck. Well, with all the cinnamon, you actually can't taste them at all. I didn't eat this cake with relish, but I did taste it. :) The texture is great, but I hate the Splenda aftertaste. Ron was IN LOVE with it.

I meant to take pictures of the process, but I totally forgot and just took one at the end.


And the dreaded recipe:
CINNAMON SPICE PORK RIND CAKE  
Ingredients:
7 egg whites, room temperature 
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to 
adjust to personal tastes)
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
(Coconut milk worked fine, and you add 2 tablespoons of vinegar to sour it. I also didn't bother with the scalding.)
3/4 cup boiling water
4 egg yolks
 
*** One 80 gram bag of pork rinds yields about one cup of pork rind
flour.
 
Using a blender or food processor, grind pork rinds into a fine flour 
or brown sugar-like substance by placing one pork rind at a time in
blender or food processor and grinding it.
 
Direction: Preheat oven to 350 Degrees Farenheit. Lightly grease one 
16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8
square cake pans. Set aside. In a large bowl, add pork rind flour,
sweetener, cinammon, nutmeg cinammon extract, baking powder, and baking
soda. Mix until thouroughly blended. Add scaled, soured cream and
boiling water. Beat on low speed with an electric mixer, or with a hand
whisk, until well blended. 
Add egg yolks and beat until smooth.
 
Beat egg whites with an electric mixer on low speed, or with a hand
whisk, until egg whites are thick and frothy. Increase electric mixer 
to high speed and continue beating egg whites until stiff, white peaks
form. Be careful not to overbeat the egg whites, as they will lose begin
to lose their volume. Gently fold in 1/4 of the egg whites into the
cinammon batter.
 
Fold in the remaining egg whites, working quickly yet gently to preserve
the volume of the egg whites.... Bake for 30-36 min.

Monday, April 7, 2008

Wowie Oatmeal Chocolate Chip Cookies

These cookies were amazing! The recipe was on the back of the bag of gluten free oats we got recently (the brand is Gifts of Nature). I made some minor changes, including the chocolate chips of course! It was a pretty easy recipe too.



Oatmeal Cookies

1/2 cup Earth Balance
1/2 cup packed brown sugar
1/4 cup granulated sugar or xylitol
1/2 teaspoon vanilla
1 large egg
1/2 cup rice flour
1/4 cup tapioca flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups gluten free oats
1/2 cup dried fruit or dairy free chocolate chips (optional)

Heat oven to 350 degrees.
Beat Earth Balance and sugars together until smooth.
Add vanilla and egg; beat well.
Add flours, cinnamon, baking soda and salt; mix well.
Stir in oats and optional additions.
Drop rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes, or until golden brown.
Cool 1 minute, then remove to wire rack.

Makes about 2 dozen.

Wednesday, April 2, 2008

Microwave Brownies

I am not much for cooking in the microwave, but I figured I would try this recipe as written to see how it came out. Well... the taste was amazing, but they were SO dry. I am not sure if substituting coconut oil had anything to do with it. I have done that successfully before, but you never know. It made them such a great flavor. Maybe I will try half coconut oil and half Earth Balance next time and also add some rice milk. The batter was clearly too dry right when I put it into the pan, but in the interest of science, I followed the original proportions the first time.

Here is the batter - you can see how thick it looks.And here they are freshly baked. I thought they looked pretty good until I tried one! Also, I didn't use the glaze or frosting in the recipe.

Gluten Free Chocolate Mint Brownies


2 eggs
1 cup granulated sugar (I used xylitol)
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup melted butter or canola oil (I used coconut oil)
3/4 cup sifted rice flour
1/2 cup sifted cocoa
1/2 cup chopped walnuts (I left these out)

Peppermint Icing

2 tablespoons butter
1 cup icing sugar
1 tablespoon half-and-half cream
1/8 teaspoon peppermint extract

Glaze

2 tablespoons butter
1/4-1/3 cup chocolate chips


1. Beat together eggs, sugar, vanilla extract and salt for one minute.
2. Add melted butter or canola oil. Stir well with a wooden spoon (not mixer) so that the sugar is well mixed with the butter or oil. Stir in the sifted flour, cocoa and walnuts Lightly spray or grease a glass 10 by 10 inch baking pan.
3. Microwave on High for 5- 6 minutes.
4. When done the top looks dry but will spring back.
5. In a 1000 watt microwave I recommend baking on medium high for 5- 6 minutes.
6. Icing Stir together icing ingredients and spread over cooled brownies.
7. Glaze Melt ingredients together in glass measuring cup in the microwave for about 1 minute on medium.
8. Drizzle over peppermint icing layer.
9. Chill and slice.
10. Makes about 25 squares.

Saturday, March 22, 2008

Favorite Shape Cookies

These are the same cookies we made back at Christmas. I was skeptical, but they were really good. And the dough is so great and easy to roll and work with.

Orion pressing on out a shape.
Cookies in the oven!

Frosting
All done!


Gluten Free Dutch Sugar Cookies
36 -40 cookies

Ingredients

1 cup rice flour
1/2 cup tapioca flour
1 cup cornstarch
1 teaspoon baking powder
2 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup sugar (I used xylitol)
1 cup Earth Balance
1 egg or
1/4 cup liquid egg substitute
2 teaspoons vanilla
I also added a splash of almond extract
1/4 cup potato starch, for kneading

Directions

1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets.
2. In a small bowl, stir together the flour mix, baking powder, xanthan gum, and salt. Set aside.
3. In the bowl of your mixer, cream sugar and Earth Balance. Beat in the egg, vanilla and almond extract. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out.
4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness.
5. Cut into desired shapes and place on pan.
6. Decorate with coloured sugars before baking or use frosting to decorate after baking.
7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough.
8. Bake for about 13 minutes. Cool very slightly before removing from the pan.

And here is the frosting I used:

1 cup Earth Balance
4 cups powdered sugar (I used xylitol, which made for a not so creamy frosting, but it was still tasty. It also needed more rice milk)
2 Tablespoons vanilla
4 Tablespoons rice milk or milk sub of your choice
Dash of salt

Let Earth balance come to room temperature, and then mix everything together. Add food coloring or flavored extracts if you want.

Friday, March 21, 2008

Crockpot Roast

I have not been posting stuff I don't eat, but this *is* GFCF, and my husband LOVED it. I had a hard time preparin git because beef grosses me out, but he is eating low carb right now, so I am trying to support him in that. So no picture as adding this was an afterthought, but here it is:

Best Crock Pot Roast

Ingredients

1(3lb) beef roast
3 slices bacon, cut into 1 inch pieces(I use a scissor to save time)
8 garlic cloves, 6 quartered, 2 mashed
1-2 teaspoon sea salt
1/4 cup olive oil
1 tablespoon smoky paprika
1/4 cup chopped parsley
1 teaspoon oregano, to taste
1/2 teaspoon thyme, to taste
1 tablespoon red wine vinegar

Directions

1. Using a sharp, thin knife (like a boning knife), create deep holes in the meat, inserting the quartered pieces of garlic and bacon.
2. Using a mortar and pestle, mash garlic and salt first, then add paprika, parsley, olive oil and vinegar.
3. Rub this mixture all over the roast.
4. Put the roast into the crockpot and cook on low 7-10 hours, or until done.
5. Note: if you like, you can also add 1/2 glass red wine about 1 hour before the roast is done.
6. You can substitute a pork sirloin roast for the beef too, mmmmm.

Heavenly Peanut Butter "Ice Cream"

I actually made this awhile ago, but I have been so busy I haven't had a chance to post about it. I had been wanting to make a coconut based ice cream for awhile, and I am glad I finally took the plunge! It was amazing!!! And I chose peanut butter as Orion doesn't really eat nut butters plain - I think it is something about the texture. So I figured with peanuts, coconut and xylitol being the main ingredients, it would be really healthy and he could eat as much as he wants! The weird thing was, he didn't seem to care for it at first.... He loved the batter but then wouldn't eat it once frozen. Then a few days, he got into it again. :shrug:

Messy ingredients in the food processor.
All mixed up.
Into the ice cream maker...
... and done! It was a little too much and was overflowing!
In the bowl! Oh yum, yum, yum, yum, YUM!

Peanut Butter Ice Cream

Plan ahead when making this ice cream. Be sure to place the container of your ice cream maker in the freezer at least 6 hours prior to using it but even longer is best. Also, prepare the ice cream batter ahead of time so that it has time to chill and thicken in your fridge. aim for at least 4 hours, or even overnight.

1 cup crunchy salted natural peanut butter
2 t pure vanilla extract
1 cup plain rice milk
1 1/3 cup FULL FAT unsweetened coconut milk [do not shake the can: grab as much of the cream as you can]
3/4 cup granulated sugar OR light brown sugar [packed] (I used xylitol)

Blend all ingredients together in your food processor or blender.

Let sit in your fridge for at least 4 hours/overnight.

Later or the next day, place in your ice cream maker and follow manufacturer’s instructions.

Place the ice cream container in the freezer for at least 30 minutes to allow it to set.

Tuesday, March 4, 2008

Fried Zucchini!

I haven't posted anything recently because I was in CA for a week. But being there reminded me of something I cooked there last time. As I may never make this again, I figured I would throw out the basics of what I did.

My dad had found a MONSTER zucchini in the garden. His eyesight is going, and he didn't even realize it was down there turning into a great seed bearer LOL. It brought back memories of my dad making fried zucchini when I was a little girl, so I started thinking about how I could do it gluten free. I went to Lassen's, hoping to find gluten free bread crumbs, but they didn't have them, so I thought outside the box (or inside the box as it turned out haha) and started looking at the cereals. I found a corn based one with almost no sugar and decided to give it a try (sorry I don't remember the exact name, but it was shaped like spheres). Also, I don't really have ingredient amounts as I just winged it, but it would depend on the size of the zuke anyway. And I only had a few spices on hand I found in my moms cupboard, but you could always add more. They turned out so yummy!

Fried Zucchini

Zucchini, sliced into rounds about 1/4 inch thick
Corn based gluten free cereal, pounded up into fine crumbs
Dried Parsley
Garlic Powder
Bit of Salt
Egg Whites
Oil for frying

Mix up the dry ingredients.
Beat the egg whites.
Dip slices in egg, then crumbs.
Fry them up in heated oil til golden on both sides.
Enjoy!

Tuesday, February 19, 2008

Gluten Gree Banana Bread

Finally got another loaf of banana bread made. I first made this recipe based on one on the back of a Bob's Red Mill bag. I have made several modifications since, and here is the way I usually make it now.

Here it is just before going in the oven.And just out.

Gluten Free Banana Bread

Ingredients
1/3 cup coconut oil
2/3 cup brown sugar, packed (sometimes I use half xylitol)
2 large eggs
1 teaspoon vanilla extract
1 cup rice flour
1/2 cup tapioca flour
1/4 cup flax seed meal
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups bananas
1/2 cup chocolate chips (original calls for nuts, but I don't like them in bread)
(1/2 cup raisins - I also don't use these, but they are an option)

Directions

Preheat oven to 350.

Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.

Cream together oil, sugar, eggs, and vanilla in large bowl.

Add flours, flax meal, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.

Beat until smooth.

Stir in chips (or nuts and/or raisins).

Batter will be somewhat soft. transfer to pan(s).

Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.

Thursday, February 14, 2008

Vegan Pesto

So... it is ironic that I originally wanted this blog to have more dinner recipes on it, and now Orion has weaned and Ron is on Atkins, which means alot of dairy. I want to make sure I am still trying some dinner recipes here and there, though, so here is my first one. I actually made this for lunch today.

I have been pretty blah on the recipes with nutritional yeast I have tried so far, but this was killer good! It was even better than I expected. I was thinking I would stir some parmesan into mine, but I didn't even want to. And I am a huge pesto fan. Most importantly, Orion loved it!


Here it is in the food processor:And stirred into some rice pasta:

Vegan Pesto

INGREDIENTS:
• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
• 5 cloves garlic
• 1/3 cup nutritional yeast
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

PREPARATION:
Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes.

Tuesday, February 12, 2008

Shortbread

I have been wanting to try these for awhile since I am a huge shortbread fan.

Orion was back to loving dough, and I didn't mind him eating this as it had no sugar and no raw eggs. He liked it so much I am thinking I should just serve it up to him as a dessert in a bowl like a pudding or something! It is no wonder considering how much he likes to eat plain Earth Balance!

I have to say, though, real shortbread these are not, but they were still pretty darn good. I noticed something interesting. Right out of the oven, they had a very rice flour flavor. The dough reminded me of the sugar cookies I liked so much around Solstice, and then I remembered those had the same flavor right at first. It seems that some gluten free recipes go through something like a blending process and taste better in a day or two.

Anyway, here is the dough!
Then the next step is rolling it into balls.
Then you can either press them down with a fork or your thumb. The recipe suggested jam in the thumbprint ones, so I made some with my homemade xylitol jam and some with TJ's pumpkin butter. I also stuck chocolate chips in one row, which was a very popular choice with Orion. :)
And here they are out of the oven. The recipe said they would brown on the edges, which they didn't do, but I went ahead and pulled them at the max time.
Hehe, these two that ended up next to each other on the towel reminded me of nunus.
And I liked this one because it looked like a flower. Yeah, I am easily amused.



Gluten Free Melt-In-Your-Mouth Shortbread


24 cookies

Ingredients:
1/2 cup cornstarch
1/2 cup icing sugar (I used xylitol with fine results)
1 cup rice flour
3/4 cup Earth Balance


1. Sift cornstarch, sugar and rice flour together.
2. Add Earth Balance.
3. Mix with hands until soft dough forms. Refrigerate one hour.
4. Shape dough into 1" balls.
5. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork (I used potato starch).
6. Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.

VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Or mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

Monday, February 11, 2008

Banana Shakes

I have made oodles of banana shakes in my lifetime, but a friend just suggested a small addition that was a stroke of genius - cinnamon. She was experimenting to make something similar to horchata, which her daughter loves, and came up with this idea. I threw it together today without even measuring, and it was delish! So experiment yourself to see what balance of ingredients you like, but here is the idea:

Bananas
Rice milk, soy milk or whatever you like...
Cinnamon

Optional:
Vanilla (I used vanilla rice milk and didn't even bother with it)
Sugar, xylitol, honey, etc (I used overripe bananas and didn't need a sweetener at all)

So simple, but so good!

Friday, February 8, 2008

Strawberry Banana Muffins

Here is the lovely pink batter. But get this - Orion didn't like it! ??? This is the first batter he has ever not liked. The kid even likes plain bread batter. So I was not so sure about these.... Pink just in the oven,
and brown on the way out. And yes, I am a sloptastic cook when it comes to muffins!
Final analysis: The flavor was good, but the muffins stuck to the paper. I hate that. I wish I knew enough about cooking to know what would fix that. Orion really liked them warm right out of the oven, but they didn't end up a long lasting hit. I might make them again, but they would be more for me than him I guess. Oh, and it made well over 12 - more like 16.

Strawberry Banana Muffins (Gluten-Free)

My Notes

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12 muffins

1 1/4 cups rice flour

1/4 cup potato starch

1/4 cup tapioca flour

1/2 teaspoon xanthan gum

1/4 teaspoon cinnamon

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup Earth Balance

1/3 cup sugar or xylitol

2 eggs

1/2 teaspoon vanilla extract

1/3 cup rice milk

2 bananas

1 1/2 cups strawberries, coarsely chopped

Change to: muffins US Metric

  1. Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
  2. In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
  3. In a separate bowl, cream together the Earth Balance and sugar until smooth. Beat in the eggs ans add the vanilla and rice milk, stirring well. The mixture will be quite lumpy.
  4. Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
  5. Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
  6. Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.

Tuesday, January 29, 2008

My Favorite Gluten Free Bread

I figured I should get a picture of my new Kitchen Aid on my blog! I got it for Christmas, but this is the first picture of it in action. :) Here is it with the wet ingredients ready to go. How much dough there is before rising.
And how it looks after rising. I was worried the first time I made this because the yeast just gets stirred up with the dry ingredients, then mixed with the wet. But it seems to rise up just fine.
And right out of the oven! It looks lopsided in this picture for some reason, but it wasn't. This recipe has worked great for me every time. Later I had a slice with pumpkin butter. Yummmm!

Gluten-Free Flax Bread


1 1/4 cups rice flour
1/4 cup tapioca flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup rice milk
2 tablespoons coconut oil (original recipe called for vegetable oil)
2 tablespoons honey (I have used xylitol with fine results as well)
2 teaspoons vinegar

  1. Combine flours, flax, starches, gum, yeast, salt.
  2. In the mixer, combine wet ingredients, then add the dry.
  3. Scrape the sides, and mix on medium for 4-5 minutes.
  4. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
  5. Bake at 350F for about 40 minutes.
  6. Remove from pan, cool, and slice.

Wednesday, January 23, 2008

Meringues

I actually made these a couple days ago, but I am glad I waited to post because they have changed.... I decided to try almond instead of mint, since I am just meh on mint but love almond. The weird thing was, you couldn't even taste it after they were cooked. What they most tasted like to me was a lightly toasted marshmallow! I am also meh on marshmallows, but fine by me as they are a great snack for Orion and then I won't eat them. With almost nothing in them except egg and xylitol, what could be better? The other odd thing is that they came out of the oven really sticky. I had never made regular meringues, so I wasn't sure if this was a function of the xylitol, but today they are all dried out, just like the ones I have had from the store.

Here they are just into the oven
and just out - they look pretty much the same!
Orion checking out the batter.

Mint Meringues

4 dozen

2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar (I used xylitol)
1/4 teaspoon mint extract (I used almond)
3-6 drops green food coloring (Orion chose yellow)
green colored sprinkles (optional)
  1. Heat oven to 200 degrees.
  2. Grease 2 large cookie sheets, set aside.
  3. Combine egg whites, cream of tarter, and salt in medium bowl.
  4. Beat until foamy.
  5. Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved.
  6. beat in mint extract and food color.
  7. Fit a decorater bag with a large star tip.
  8. spoon meringue into bag.
  9. Pipe meringue in 1 inch puffs on prepared cookie sheets. (I just plopped them on with a spoon)
  10. Sprinkle with colored sugar if desired.
  11. Place cookie sheets on center rack of preheated oven.
  12. Bake for 2 hours.
  13. Remove from cookie sheet immediately, cool completely on wire racks.

Wednesday, January 16, 2008

Chinese Five Spice Oatmeal Cookies

I figured what better way than to kick off this blog with the best GF cookies I have made yet. I thought about going back in my regular blog to remind me of what I have made, but I figure anything that we really liked I will make again, so I will just take things as they come. I am sure I will take a big break from cooking when the baby comes, but let's see how far I get before then!

Chinese 5-Spice Oatmeal Cookies


2 cups gluten free oats
1 cup rice flour
1/2 cup corn starch
1/2 ts xanthan gum
1 cup ground almonds
1 1/2 ts 5 spice powder
1 ts baking powder
1 ts ground cinnamon
1/2 ts salt
1 cup Earth Balance
1 cup granulated sugar or xylitol
1 cup brown sugar, packed
2 large eggs
2 1/2 ts vanilla

  1. Preheat oven to 350°F.
  2. In a large bowl, mix together the oats, flour, ground nuts, 5-spice powder, cinnamon, baking powder, and salt.
  3. In another bowl, using an electric mixer, cream the Earth Balance and both sugars until light and smooth.
  4. Add eggs and vanilla to the EB mixture and beat well.
  5. Add flour mixture to the EB mixture and beat until blended.
  6. Drop by mounded tablespoonfuls onto lightly greased cookie sheets, leaving about 1 1/2" gap between each mound of batter.
  7. Bake at 350° for 12-15 minutes or until done to your liking.
  8. Cool on wire racks.
  9. Makes about 3 dozen cookies.