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!