I almost want to call these Pumpkin Bread Waffles...because they are heavier than regular waffles. Several factors are at play here. The pumpkin, by virtue of what pumpkin is and what waffles usually are, makes them heavier. There is also the use of brown sugar instead of granulated. The ratio of 'dry' to 'wet' also has a bit to do with the difference. These are not your typical light and airy waffles! But they are still quite tasty!
What you choose to do with the spice combo is entirely up to you. If you prefer more ginger, go for it! It's solidly spiced here without being overbearing, as far as I'm concerned, but you may feel differently so choose accordingly.
These are especially nice with toasted (chopped) pecans sprinkled over them right before you add your pure (warmed) maple syrup! I also have at least one vote for a cream cheese topping! You could always do ALL of those, though, right?!?!?
PUMPKIN WAFFLES
1/2 cup sweet white sorghum flour -Mix together all dry ingredients. I whisk...
1/2 cup superfine brown rice flour
1/2 cup tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/8 tsp salt
1 1/2 tsp cinnamon
1/4 tsp (loaded) ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
This is where I plug the waffle iron in.....but you will do what your iron suggests!
2 eggs Whisk eggs til yolks are combined with whites.
1 cup pumpkin puree, I used canned Add pumpkin, brown sugar, and
1/4 cup brown sugar buttermilk.
1 1/2 cups buttermilk (I use lowfat)
4 T butter, melted Add dry ingredients and butter; whisk til combined.
Allow batter to set til iron is ready. Then follow the manufacturer's instructions for your waffle iron. It's better to under-fill than to add too much. Too much batter will result in gooey interiors and your goal is to not overbake the exteriors while giving the insides time to thoroughly bake! It might take a little playtime to get the amount of batter, the heat level, and the bake time figured out. It took me only two batches to figure it out...and the first batch was still quite edible!
They will last several days in the frig and they're pretty tasty served with gluten-free maple/apple chicken sausages! (But what do I know? I eat them plain straight out of the frig cold!) Happy eating!
Saturday, November 2, 2013
Sunday, October 13, 2013
Slow Cooker Ground Turkey Sloppy Joes
I messed with a few recipes and ended up with this one. This is one of those recipes where you can take a few liberties and still end up with something incredibly edible, regardless! This came out better than I'd hoped! I don't eat regular Sloppy Joes but I definitely ate too much of this stuff!! Grab the tortilla chips or just stuff some wraps! You get to lick your fingers either way!!
SLOW COOKER GROUND TURKEY SLOPPY JOES - I used a 4 1/2 qt Crockpot
3 pounds 93% lean ground turkey Cook meat and onion til turkey is NO
1 1/2 C. (more or less) chopped onion LONGER PINK. Place in Crockpot.
2 - 15 ounce cans tomato sauce
1 - 6 ounce can tomato paste Stir in remaining ingredients.
1/2 cup ketchup
3/4 cup packed brown sugar
1/2 cup + 1 T cider vinegar Cook 6-7 hours on low.
3 T Worcestershire sauce
2 T liquid smoke flavor (Mesquite here!) It would probably hold another
loaded 1/2 tsp garlic powder hour just fine.....
1/4 tsp celery seed
25 cranks freshly ground black pepper
a good 5 shakes of Chipoltle powder (1/8 tsp?)
As always, make SURE you read your labels and know that everything is gluten-free before you add it.....Worcestershire comes to mind.
This has kind of a barbecue flavor to it.....just so you know!
SLOW COOKER GROUND TURKEY SLOPPY JOES - I used a 4 1/2 qt Crockpot
3 pounds 93% lean ground turkey Cook meat and onion til turkey is NO
1 1/2 C. (more or less) chopped onion LONGER PINK. Place in Crockpot.
2 - 15 ounce cans tomato sauce
1 - 6 ounce can tomato paste Stir in remaining ingredients.
1/2 cup ketchup
3/4 cup packed brown sugar
1/2 cup + 1 T cider vinegar Cook 6-7 hours on low.
3 T Worcestershire sauce
2 T liquid smoke flavor (Mesquite here!) It would probably hold another
loaded 1/2 tsp garlic powder hour just fine.....
1/4 tsp celery seed
25 cranks freshly ground black pepper
a good 5 shakes of Chipoltle powder (1/8 tsp?)
As always, make SURE you read your labels and know that everything is gluten-free before you add it.....Worcestershire comes to mind.
This has kind of a barbecue flavor to it.....just so you know!
Saturday, August 31, 2013
Refrigerator Pickles
When you find yourself with an abundance of cucumbers, make pickles! SOME people find these addictive. Just sayin'!!
Frig Pickles
1 C white vinegar
2 C white sugar
1 tsp celery seed
2 tsp pickling salt
Mix all in large bowl. Add sliced cukes to equal 6-8 cups. Sliced onion, optional.
Place in large jars with lids and stick them in the frig. THAT'S IT!
Try to wait 24 hours before eating. Do try! So tasty if you can wait!!
I like to tip the jars around after 8-12 hours to make sure the brine gets to all the slices. And I can never wait 24 hours. I know, I'm bad. What can I say? ;-)
Frig Pickles
1 C white vinegar
2 C white sugar
1 tsp celery seed
2 tsp pickling salt
Mix all in large bowl. Add sliced cukes to equal 6-8 cups. Sliced onion, optional.
Place in large jars with lids and stick them in the frig. THAT'S IT!
Try to wait 24 hours before eating. Do try! So tasty if you can wait!!
I like to tip the jars around after 8-12 hours to make sure the brine gets to all the slices. And I can never wait 24 hours. I know, I'm bad. What can I say? ;-)
Monday, July 8, 2013
Black Bean Salad
Not really a recipe but I need to get it on here to REMIND SOMEONE to make it.....you know who you are!!
This is part of my prepared-to-do-battle-with-extra-pounds plan. Make this once, add a few things when you want to eat it, and you're off and running. Fast, easy, tasty. That happy kitchen trifecta, right?!?
Of course, you can certainly add to this...corn, for instance...or a little crushed Mexican oregano...and then you can finish it off with sour cream and chopped scallions as well as my usual salsa/avocado garnish. Pile it on a bed of lettuce and then add some chopped fresh tomato...and the salsa and avocado! Lean it anyway you like!
Black Bean Salad - I make this stretch into four main dish salads
2 cans black beans, drained (I don't rinse)
2 red peppers, chopped
3-4 T minced red onion
cilantro...as much or as little as you like
1 clove garlic, finely minced
a heaping tsp cumin (I'm guessing as I just dump a pile in the lid and add!)
Mix it all up and pop it in the frig. Best if flavors are allowed to mingle for several hours before serving.
To serve, definitely add fresh tomatoes, chopped, with sliced avocado (I add 1/2 per serving) and a little salsa...and you can add a little Greek yogurt, too, if you're wanting a little creamy action in there without sour cream calories! A ripped up Romaine bed provides some nice crunch and will stretch it even farther.
You can also stuff wraps with it! Eat it warm or cold. Very versatile! I make this twice a month all summer long!!!
This is part of my prepared-to-do-battle-with-extra-pounds plan. Make this once, add a few things when you want to eat it, and you're off and running. Fast, easy, tasty. That happy kitchen trifecta, right?!?
Of course, you can certainly add to this...corn, for instance...or a little crushed Mexican oregano...and then you can finish it off with sour cream and chopped scallions as well as my usual salsa/avocado garnish. Pile it on a bed of lettuce and then add some chopped fresh tomato...and the salsa and avocado! Lean it anyway you like!
Black Bean Salad - I make this stretch into four main dish salads
2 cans black beans, drained (I don't rinse)
2 red peppers, chopped
3-4 T minced red onion
cilantro...as much or as little as you like
1 clove garlic, finely minced
a heaping tsp cumin (I'm guessing as I just dump a pile in the lid and add!)
Mix it all up and pop it in the frig. Best if flavors are allowed to mingle for several hours before serving.
To serve, definitely add fresh tomatoes, chopped, with sliced avocado (I add 1/2 per serving) and a little salsa...and you can add a little Greek yogurt, too, if you're wanting a little creamy action in there without sour cream calories! A ripped up Romaine bed provides some nice crunch and will stretch it even farther.
You can also stuff wraps with it! Eat it warm or cold. Very versatile! I make this twice a month all summer long!!!
Wednesday, June 19, 2013
Basic GF Banana Bread - Minis
I had this recipe months ago...and misplaced it! Maddening... Original procured from whippedtheblog. Really like this one!
Oh, one word of warning...do not measure with a heavy hand. Simply spoon your flours into the measuring cup, level, and move on. No shaking or tapping to level it. You can easily overload the dry ingredients that way and end up with a very dry product. And that's just not cool...
BASIC BANANA BREAD - makes 3 mini loaves (I use Wilton mini pans-I spray mine)
1/4 cup butter, gently melted (I use unsalted) - set aside. Set oven: 350 degrees F.
1/2 cup sweet white sorghum flour Combine all dry ingredients thoroughly!
1/2 cup superfine brown rice flour
1/4 cup teff flour
1/4 cup tapioca starch
1 tsp baking soda (NO lumps)
1/4 tsp (kosher) salt
3/4 cup sugar *** (original calls for 1 cup; way too sweet for me!)
2 eggs...lightly beaten in mixing bowl. Add and mash
3 large ripe bananas, mixing well. Stir in blended dry AND melted butter.
Evenly distribute between the three pans. Bake about 30 minutes, best to check by 27 minutes, til tops are lightly browned, spring back when touched, using the clean-toothpick gauge, if you can avoid banana lumps!
Cool in pans 5-10 minutes then dump out on a rack to finish cooling. (Yeah, right...I'll bet not!)
You can easily add to this recipe...spices, nuts, etc. I usually leave it be. It's basic but sometimes plain is pretty darn tasty!
*** I tried this with NO sugar and, while it definitely creates smaller loaves that are obviously less sweet, it works! I did add an extra small banana to it though. Still, one "little cutie" tried to consume half of a mini loaf all by himself one day!
Oh, one word of warning...do not measure with a heavy hand. Simply spoon your flours into the measuring cup, level, and move on. No shaking or tapping to level it. You can easily overload the dry ingredients that way and end up with a very dry product. And that's just not cool...
BASIC BANANA BREAD - makes 3 mini loaves (I use Wilton mini pans-I spray mine)
1/4 cup butter, gently melted (I use unsalted) - set aside. Set oven: 350 degrees F.
1/2 cup sweet white sorghum flour Combine all dry ingredients thoroughly!
1/2 cup superfine brown rice flour
1/4 cup teff flour
1/4 cup tapioca starch
1 tsp baking soda (NO lumps)
1/4 tsp (kosher) salt
3/4 cup sugar *** (original calls for 1 cup; way too sweet for me!)
2 eggs...lightly beaten in mixing bowl. Add and mash
3 large ripe bananas, mixing well. Stir in blended dry AND melted butter.
Evenly distribute between the three pans. Bake about 30 minutes, best to check by 27 minutes, til tops are lightly browned, spring back when touched, using the clean-toothpick gauge, if you can avoid banana lumps!
Cool in pans 5-10 minutes then dump out on a rack to finish cooling. (Yeah, right...I'll bet not!)
You can easily add to this recipe...spices, nuts, etc. I usually leave it be. It's basic but sometimes plain is pretty darn tasty!
*** I tried this with NO sugar and, while it definitely creates smaller loaves that are obviously less sweet, it works! I did add an extra small banana to it though. Still, one "little cutie" tried to consume half of a mini loaf all by himself one day!
Monday, May 27, 2013
Baked Blueberry Oatmeal
Sorry for the long absence...life, germs, etc....sometimes it can't be helped.
OK, I've been promising this recipe to a friend for way too long. I finally ran across it today so that means I must post it today!
BAKED BLUEBERRY OATMEAL - adapted from food.com #335522 - 350F oven
Butter a 9x9 pan. I've used both metal and ceramic; comes out fine either way.
Mix together the following:
4 T butter, melted
1/2 cup brown sugar
2 eggs
1 cup applesauce, unsweetened
1 1/2 cups milk (I always use unsweetened almond Silk, vanilla if I have it)
Then combine the following and add to above mixture:
3 cups quick or regular gluten-free oats (regular is best!)
1 1/2 tsp baking powder
1/4 tsp salt
1 'loaded' tsp cinnamon
After combining the 'dry' with the 'wet' ingredients, add:
1 cup blueberries (I use frozen all the time; may add a few minutes to baking time)
Spread evenly in pan. Bake about 35 minutes. The original 'poster' said you can make this the night before and keep it in the frig til you want to bake it. It goes together so quickly that I've never bothered to make it ahead. If you do, though, it will take a few extra minutes to bake if pulled straight from the frig.
I always serve this with homemade blueberry sauce! I have an older More with Less cookbook that has a great recipe for it! But there are plenty of options online!
I can eat this stuff all day long.....so I don't make if very often!
OK, I've been promising this recipe to a friend for way too long. I finally ran across it today so that means I must post it today!
BAKED BLUEBERRY OATMEAL - adapted from food.com #335522 - 350F oven
Butter a 9x9 pan. I've used both metal and ceramic; comes out fine either way.
Mix together the following:
4 T butter, melted
1/2 cup brown sugar
2 eggs
1 cup applesauce, unsweetened
1 1/2 cups milk (I always use unsweetened almond Silk, vanilla if I have it)
Then combine the following and add to above mixture:
3 cups quick or regular gluten-free oats (regular is best!)
1 1/2 tsp baking powder
1/4 tsp salt
1 'loaded' tsp cinnamon
After combining the 'dry' with the 'wet' ingredients, add:
1 cup blueberries (I use frozen all the time; may add a few minutes to baking time)
Spread evenly in pan. Bake about 35 minutes. The original 'poster' said you can make this the night before and keep it in the frig til you want to bake it. It goes together so quickly that I've never bothered to make it ahead. If you do, though, it will take a few extra minutes to bake if pulled straight from the frig.
I always serve this with homemade blueberry sauce! I have an older More with Less cookbook that has a great recipe for it! But there are plenty of options online!
I can eat this stuff all day long.....so I don't make if very often!
Wednesday, April 24, 2013
Baby Oatmeal "Cakes" (Cookies?)
Yes, I have "a thing" for oatmeal cookies. I need to get over it. But, until that happens, here's another tasty little recipe for you to try!
It's one more way to salvage the last two "dying" bananas languishing where ever you've left them...
And I switched up the butter in the recipe (of unknown origin) and used coconut oil instead. I love the hint of coconut flavor that shows up after the cookies cool. I want to use a flax egg, at some point, to see if I can get these into solid "vegan" territory, too.....with coconut palm sugar maybe? Or add some toasted coconut? This will take time. I can't be trusted with these things around on any sort of regular basis!!
Baby Oatmeal "Cakes" (COOKIES) - makes about 2 1/2 dozen - CHILL before baking...
Mix in order...to assure a smooth 'batter':
1/3 cup coconut oil, warmed til NO lumps (liquid, if necessary) or softened butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup unsweetened applesauce
2 medium ripe bananas
1 egg
3/4 cup sorghum flour Whisk together all dry ingredients. Add to above...
1/2 cup superfine brown rice flour
1/4 cup teff flour
1/4 cup tapioca starch
1/2 tsp baking soda
1/2 tsp (or more!) ground cinnamon
1/8 tsp (a big pinch) freshly grated nutmeg
2 cups rolled oats (g-free, of course!) Stir into above... Wrap in plastic...the dough is really "loose" so, after wrapping, I shoved it into a zip-bag before sticking it in the frig, thus avoiding any potential "relaxing" out of the wrap! CHILL. I left it for 24 hours; it needs to really firm up.
375F oven. 1 1/2 T scoop will yield about 30 cookies. Make "balls" and then press them down ON PARCHMENT paper until they're a uniform "disc"...flattened tops with evenly rounded shape. Mine were "done" in 12 1/2 minutes; "done" means just beginning to brown around the edges but don't let them darken too much. I left them on the sheets to cool until nearly room temp so they will bake a bit more. They will be too soft to move for at least 10 minutes. (Of course, they're lovely when eaten warm! Just know they won't hold together...)
They've been fine on the counter in an airtight container for three days. They won't be seeing day 4 so you're on your own if you wait that long. I'd stick them in the frig if I thought there would be any left...
It's one more way to salvage the last two "dying" bananas languishing where ever you've left them...
And I switched up the butter in the recipe (of unknown origin) and used coconut oil instead. I love the hint of coconut flavor that shows up after the cookies cool. I want to use a flax egg, at some point, to see if I can get these into solid "vegan" territory, too.....with coconut palm sugar maybe? Or add some toasted coconut? This will take time. I can't be trusted with these things around on any sort of regular basis!!
Baby Oatmeal "Cakes" (COOKIES) - makes about 2 1/2 dozen - CHILL before baking...
Mix in order...to assure a smooth 'batter':
1/3 cup coconut oil, warmed til NO lumps (liquid, if necessary) or softened butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup unsweetened applesauce
2 medium ripe bananas
1 egg
3/4 cup sorghum flour Whisk together all dry ingredients. Add to above...
1/2 cup superfine brown rice flour
1/4 cup teff flour
1/4 cup tapioca starch
1/2 tsp baking soda
1/2 tsp (or more!) ground cinnamon
1/8 tsp (a big pinch) freshly grated nutmeg
2 cups rolled oats (g-free, of course!) Stir into above... Wrap in plastic...the dough is really "loose" so, after wrapping, I shoved it into a zip-bag before sticking it in the frig, thus avoiding any potential "relaxing" out of the wrap! CHILL. I left it for 24 hours; it needs to really firm up.
375F oven. 1 1/2 T scoop will yield about 30 cookies. Make "balls" and then press them down ON PARCHMENT paper until they're a uniform "disc"...flattened tops with evenly rounded shape. Mine were "done" in 12 1/2 minutes; "done" means just beginning to brown around the edges but don't let them darken too much. I left them on the sheets to cool until nearly room temp so they will bake a bit more. They will be too soft to move for at least 10 minutes. (Of course, they're lovely when eaten warm! Just know they won't hold together...)
They've been fine on the counter in an airtight container for three days. They won't be seeing day 4 so you're on your own if you wait that long. I'd stick them in the frig if I thought there would be any left...
Thursday, April 11, 2013
Crustless Quinoa "Quiche"
Leftover quinoa.....and a carton of coconut milk that needs used.....and one lonely broccoli crown.....plus a red pepper that shouldn't be eaten uncooked. Good grief! Then again, no problem! This is what happens when that happens. And this stuff is awesome for breakfast in a wrap! Dang, I can be so smart sometimes! This is how it went down.....
Crustless Quinoa "Quiche" - I used a sprayed 9x9 metal pan - 350F oven
Veggie prep first, then heat a little olive oil in a 12" skillet and add:
1 med diced onion (I had most of a red one I needed to use...)
approx. 1 1/2 cups broccoli florets, 1" pieces
1 red pepper, diced
1-3 cloves garlic, minced (flavor increases next day so use what you like! )
Cook the veggies until almost tender. I added a little water to help it along after about 10 minutes. When ready, add:
1/2 cup leftover cooked quinoa (mine was red)
Spread evenly in pan.
While that cooks, whisk together:
4 large eggs
1 cup "milk" (I used unsweetened coconut milk)
about 2 T freshly grated Parmesan (I loaded!)
3 T superfine brown rice flour
1/4 tsp (I went 'rounded') thyme, crushed
freshly ground black pepper, to taste Pour over veggies in pan.
Sprinkle with smoked Spanish paprika. (I love it so I go heavy!)
Bake til set, about 25-30 minutes. I baked for 25 minutes, shut the oven off but left it in the last 5 minutes, and it was perfectly set without overcooking. Cool 10 minutes (or more) so it won't break apart as you remove squares or slices!
You could leave the Parm out completely and add a little salt for dairy-free. Or, top with shredded cheese the last few minutes if you're dairy-happy! Change the spices, change the veggie combo, add an extra egg.....use up instead of throwing out!
I'm really happy with this one!!
Crustless Quinoa "Quiche" - I used a sprayed 9x9 metal pan - 350F oven
Veggie prep first, then heat a little olive oil in a 12" skillet and add:
1 med diced onion (I had most of a red one I needed to use...)
approx. 1 1/2 cups broccoli florets, 1" pieces
1 red pepper, diced
1-3 cloves garlic, minced (flavor increases next day so use what you like! )
Cook the veggies until almost tender. I added a little water to help it along after about 10 minutes. When ready, add:
1/2 cup leftover cooked quinoa (mine was red)
Spread evenly in pan.
While that cooks, whisk together:
4 large eggs
1 cup "milk" (I used unsweetened coconut milk)
about 2 T freshly grated Parmesan (I loaded!)
3 T superfine brown rice flour
1/4 tsp (I went 'rounded') thyme, crushed
freshly ground black pepper, to taste Pour over veggies in pan.
Sprinkle with smoked Spanish paprika. (I love it so I go heavy!)
Bake til set, about 25-30 minutes. I baked for 25 minutes, shut the oven off but left it in the last 5 minutes, and it was perfectly set without overcooking. Cool 10 minutes (or more) so it won't break apart as you remove squares or slices!
You could leave the Parm out completely and add a little salt for dairy-free. Or, top with shredded cheese the last few minutes if you're dairy-happy! Change the spices, change the veggie combo, add an extra egg.....use up instead of throwing out!
I'm really happy with this one!!
"Summer" Bean Salad
'Haven't made this in a while but I started thinking about warmer weather and remembered it! Really nice to have when it gets hot outside! Must make some again soon! This is closely adapted from realmomkitchen.com.
Summer Bean Salad
1 - 15-16 ounce can black beans All beans need rinsed and drained.
1 - 15-16 ounce can cannellini beans (Use similar sized cans...)
1 - 15-16 ounce can pinto beans
1 - 4 ounce can green chilies, chopped Add veggies to beans. Toss
1/2 of a med/large red pepper, finely chopped with cooled dressing.
1/2 of a med/large green pepper, finely chopped Eat it now or chill until
1/2 of a small/med red onion, minced you want it! It gets
1-3 ribs celery, small dice better with time!
Dressing: Combine in small pan; bring just to a boil. Cool.
1/4 cup rice vinegar
3 T extra virgin olive oil
2 T sugar
1/2 tsp garlic powder
1/4 tsp (or more!) cumin
Add fresh cilantro to each serving...if you love it like I do!!!
Summer Bean Salad
1 - 15-16 ounce can black beans All beans need rinsed and drained.
1 - 15-16 ounce can cannellini beans (Use similar sized cans...)
1 - 15-16 ounce can pinto beans
1 - 4 ounce can green chilies, chopped Add veggies to beans. Toss
1/2 of a med/large red pepper, finely chopped with cooled dressing.
1/2 of a med/large green pepper, finely chopped Eat it now or chill until
1/2 of a small/med red onion, minced you want it! It gets
1-3 ribs celery, small dice better with time!
Dressing: Combine in small pan; bring just to a boil. Cool.
1/4 cup rice vinegar
3 T extra virgin olive oil
2 T sugar
1/2 tsp garlic powder
1/4 tsp (or more!) cumin
Add fresh cilantro to each serving...if you love it like I do!!!
Baked Cran-Apple Oatmeal
For a quickie recipe, this is pretty good! A 'rip' from a few recipes found on-line, I can't help but mess with what was probably a good thing already! But here's how we're eating it right now! (Actually, I'm eating most of it...because if I stick it in the back of the frig and it suddenly becomes invisible, I can lay claim to most of it "honestly"!! Hey, a gal's gotta do what a gal's gotta do, right?!?)
Baked Cran-Apple Oatmeal - I used a sprayed 9x9 metal pan - 350F oven
3 cup unsweetened vanilla almond Silk Combine Silk and brown sugar in
1/4 cup brown sugar in small pan; bring barely to a boil.
1 1/2 cups GF rolled oats Combine next 5 ingredients in medium bowl.
2 tsp ground cinnamon Spread evenly
1 cup (loaded is fine) diced apples (I like yellow Delicious) in pan. Pour
1/2 cup (loaded is fine) dried cranberries (mine were sliced) heated mixture
1/2 cup coarsely chopped pecans over oatmeal mixture.
Bake til liquid is absorbed, oatmeal is cooked, 30-35 minutes. I sometimes turn the oven off at 30 minutes and let it "coast" that last 5 minutes. Otherwise, I bake it for 31-32 minutes.
Optional: You can add a little butter (1T) to the Silk/sugar if you want a slightly creamier texture and "smoother" flavor. Good but not necessary. Any "milk" will probably work just fine, too. I might try coconut milk with a mango/dried pineapple combo with macadamia nuts someday! With toasted coconut to top? Yum!!
You can top it any way you like or eat it plain!
Baked Cran-Apple Oatmeal - I used a sprayed 9x9 metal pan - 350F oven
3 cup unsweetened vanilla almond Silk Combine Silk and brown sugar in
1/4 cup brown sugar in small pan; bring barely to a boil.
1 1/2 cups GF rolled oats Combine next 5 ingredients in medium bowl.
2 tsp ground cinnamon Spread evenly
1 cup (loaded is fine) diced apples (I like yellow Delicious) in pan. Pour
1/2 cup (loaded is fine) dried cranberries (mine were sliced) heated mixture
1/2 cup coarsely chopped pecans over oatmeal mixture.
Bake til liquid is absorbed, oatmeal is cooked, 30-35 minutes. I sometimes turn the oven off at 30 minutes and let it "coast" that last 5 minutes. Otherwise, I bake it for 31-32 minutes.
Optional: You can add a little butter (1T) to the Silk/sugar if you want a slightly creamier texture and "smoother" flavor. Good but not necessary. Any "milk" will probably work just fine, too. I might try coconut milk with a mango/dried pineapple combo with macadamia nuts someday! With toasted coconut to top? Yum!!
You can top it any way you like or eat it plain!
Gluten-Free Oatmeal Raisin Cookies
After too long an absence, I figured I'd start back up with something special! "The Kid" thinks these are breakfast fodder as well as dessert! They are pretty darn tasty!
About the chill time: I've baked up a few after about 4-6 hours; all good. I let some go for 24 hours; just fine. I stretched some (unavoidably) to 48 hours; still good! So...whatever floats your boat! Of course, if four hours is sufficient, then, you'll probably just want to get right to it!!
Theeeeeeeeeee Oatmeal Raisin Cookie Recipe! (original inspiration taken from www.food.com #35813; adapted to make US happy!)
1 cup unsalted butter, soft Combine first 5 ingredients on low, cream on
heavy 1/2 cup sugar high.
heavy 1 1/4 cup dark brown sugar, PACKED (add a little water if dry)
2 large eggs
2 tsp vanilla Beat til fluffy and color lightens.
Blend/whisk flour mix as follows:
3/4 cup + 2 T sorghum flour
1/2 cup superfine brown rice flour
1/4 cup tapioca starch
1/4 cup potato starch
1 T teff flour (just trust me on this!)
1 tsp baking powder
3/4 tsp baking soda
1 tsp ground cinnamon Stir into creamed mixture; mix
1/4 tsp ground cloves thoroughly but do not over mix!
1/4 tsp allspice
1/4 tsp (kosher) salt
3 cup GF rolled oats
1 1/2 cup raisins, packed Stir oats and raisins into dough. CHILL.
(See chill time note above.)
Oven to 350F. I bake on parchment... Scoop about 2 T of dough, round into "ball" but use palm to slightly flatten into disc shape, and place on sheet so there is nearly twice the distance between discs as is the width of each disc. (I don't like kissing cookies!)
Baking takes 14-15 minutes usually but start to check at 13 minutes. I wait for the "shiny rivers" on the tops to begin to take on a dull appearance but grab them before the edges turn from golden to brown. You don't want brown edges! (Well, unless you want crispy cookies. I like them chewy!)
I often leave them on the sheet until completely cool. They seem to stay chewier. Otherwise, I leave them on for about 7-8 minutes and then transfer to paper towels on the counter....because I want to use the cookies sheet again! You can transfer to a cooling rack but this does seem to promote a crisper texture then... I get about 40 cookies...
These babies are good! THEY JUST ARE! Freeze them if you have to limit yourself...but (I'm sorry to say) they eat just fine straight from the freezer!
About the chill time: I've baked up a few after about 4-6 hours; all good. I let some go for 24 hours; just fine. I stretched some (unavoidably) to 48 hours; still good! So...whatever floats your boat! Of course, if four hours is sufficient, then, you'll probably just want to get right to it!!
Theeeeeeeeeee Oatmeal Raisin Cookie Recipe! (original inspiration taken from www.food.com #35813; adapted to make US happy!)
1 cup unsalted butter, soft Combine first 5 ingredients on low, cream on
heavy 1/2 cup sugar high.
heavy 1 1/4 cup dark brown sugar, PACKED (add a little water if dry)
2 large eggs
2 tsp vanilla Beat til fluffy and color lightens.
Blend/whisk flour mix as follows:
3/4 cup + 2 T sorghum flour
1/2 cup superfine brown rice flour
1/4 cup tapioca starch
1/4 cup potato starch
1 T teff flour (just trust me on this!)
1 tsp baking powder
3/4 tsp baking soda
1 tsp ground cinnamon Stir into creamed mixture; mix
1/4 tsp ground cloves thoroughly but do not over mix!
1/4 tsp allspice
1/4 tsp (kosher) salt
3 cup GF rolled oats
1 1/2 cup raisins, packed Stir oats and raisins into dough. CHILL.
(See chill time note above.)
Oven to 350F. I bake on parchment... Scoop about 2 T of dough, round into "ball" but use palm to slightly flatten into disc shape, and place on sheet so there is nearly twice the distance between discs as is the width of each disc. (I don't like kissing cookies!)
Baking takes 14-15 minutes usually but start to check at 13 minutes. I wait for the "shiny rivers" on the tops to begin to take on a dull appearance but grab them before the edges turn from golden to brown. You don't want brown edges! (Well, unless you want crispy cookies. I like them chewy!)
I often leave them on the sheet until completely cool. They seem to stay chewier. Otherwise, I leave them on for about 7-8 minutes and then transfer to paper towels on the counter....because I want to use the cookies sheet again! You can transfer to a cooling rack but this does seem to promote a crisper texture then... I get about 40 cookies...
These babies are good! THEY JUST ARE! Freeze them if you have to limit yourself...but (I'm sorry to say) they eat just fine straight from the freezer!
Tuesday, March 19, 2013
Banana Bread Snack Cake - 8 x 8
This is easy, fairly fast, has a few options, and will last beyond the second day if you pop it in the frig! I still want to try coconut oil with the vinegar/almond milk option to see how dairy-free works...so that update will follow. Eventually...
BANANA BREAD SNACK CAKE - I used a sprayed 8x8 Pyrex dish
1/4 cup unsalted butter, room temp Cream together butter, sugars, and
1/2 cup sugar vanilla.
1/4 cup brown sugar
1/2 tsp vanilla
2 eggs Add to creamed mixture, one at a time, until incorporated.
3-4 bananas, mashed (3 if large, 4 if not) Add to above mixture.
3/4 cup buttermilk
1/2 cup + 2 T sorghum flour Combine all dry ingredients. Blend into
1/2 cup tapioca starch creamed mixture.
1/4 cup superfine brown rice flour
1/4 cup almond flour (or teff works here, too)
3/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon (or more or with other spices or none at all, your call)
Preheat oven to 325 degrees F. Spread batter evenly in pan; bake approximately 50 minutes. Check at 45 minutes...and bake til you get a clean toothpick!
BANANA BREAD SNACK CAKE - I used a sprayed 8x8 Pyrex dish
1/4 cup unsalted butter, room temp Cream together butter, sugars, and
1/2 cup sugar vanilla.
1/4 cup brown sugar
1/2 tsp vanilla
2 eggs Add to creamed mixture, one at a time, until incorporated.
3-4 bananas, mashed (3 if large, 4 if not) Add to above mixture.
3/4 cup buttermilk
1/2 cup + 2 T sorghum flour Combine all dry ingredients. Blend into
1/2 cup tapioca starch creamed mixture.
1/4 cup superfine brown rice flour
1/4 cup almond flour (or teff works here, too)
3/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon (or more or with other spices or none at all, your call)
Preheat oven to 325 degrees F. Spread batter evenly in pan; bake approximately 50 minutes. Check at 45 minutes...and bake til you get a clean toothpick!
Monday, February 25, 2013
G-Free Pumpkin Cake - plain, easy, 9x13
I'm certain you can spice this up but I'm going to ask (beg?) that you just make it plain the first time out. The taste/texture combo is completely different when it's fresh and warm than it is the next day. I actually prefer this cake the second day! It takes on a butterscotch-y flavor somehow! And, to quote the youngest, "Make this a lot! It's like a wheat cake!" There is no higher praise around this house!
G-FREE PUMPKIN CAKE - I use non-stick spray w/9x13 Pyrex - 350 F oven
Combine the "dry" ingredients first and set aside:
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup superfine brown rice flour
1/4 cup teff flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 cup butter Cream butter with sugars. Add eggs one at a time.
3/4 cup sugar
1/2 cup packed light brown sugar Then add the pumpkin, applesauce,
3 large eggs and vanilla til just combined.
1-15 ounce can pumpkin (the plain stuff) Stir in nuts, if using.
1/2 cup natural applesauce (no-sugar-added kind) (I didn't.)
1/2 tsp vanilla
(1/2 cup chopped nuts, optional)
Spread evenly in prepared pan. Bake @ 350 degrees F for 30-35 minutes. Mine took about 35 minutes until the toothpick came out acceptably clean!
I really think it's the little bit of teff flour that helps this more closely resemble the texture of a 'wheat flour' cake. I'm going to be using it in a lot more of my experiments from now on!
G-FREE PUMPKIN CAKE - I use non-stick spray w/9x13 Pyrex - 350 F oven
Combine the "dry" ingredients first and set aside:
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup superfine brown rice flour
1/4 cup teff flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 cup butter Cream butter with sugars. Add eggs one at a time.
3/4 cup sugar
1/2 cup packed light brown sugar Then add the pumpkin, applesauce,
3 large eggs and vanilla til just combined.
1-15 ounce can pumpkin (the plain stuff) Stir in nuts, if using.
1/2 cup natural applesauce (no-sugar-added kind) (I didn't.)
1/2 tsp vanilla
(1/2 cup chopped nuts, optional)
Spread evenly in prepared pan. Bake @ 350 degrees F for 30-35 minutes. Mine took about 35 minutes until the toothpick came out acceptably clean!
I really think it's the little bit of teff flour that helps this more closely resemble the texture of a 'wheat flour' cake. I'm going to be using it in a lot more of my experiments from now on!
Friday, February 22, 2013
Gluten-free instant gratification!
OK, my sweeties! We might be in trouble here! Just found a microwaved muffin-in-a-mug on budgetbytes.blogspot.com yesterday. OF COURSE I had to try it...just now...and, of course, it's gone! Oh, the possibilities.....
G-Free Microwaved Muffin-In-A-Mug (Blueberry!) You'll need a microwavable mug. (Obviously...) I pulled out my favorite hot chocolate mug for the first try. Will definitely try something a little wider next time as the narrowness most likely increased my cooking time. Here is my first attempt (I added the originally omitted brown sugar...sorry...):
1/4 cup gluten-free flour (2 T sorghum flour, 1 T superfine brown rice flour, 1 T tapioca starch)
1 T brown sugar
scant 1/4 tsp baking powder Mix all dry ingredients thoroughly. I used
a pinch of xanthan gum a small bowl because I buttered the mug.
a good pinch of cinnamon
a tiny pinch of kosher salt
1 1/2 tsp butter "Smoosh" it into the dry ingredients. I used a fork. Dump mixture into the mug and then stir in:
2 T milk (I used unsweetened vanilla almond milk)
I then plopped in 10 frozen blueberries and used the fork to poke them into the batter a bit.
Microwave on high...I checked at 90 seconds and wasn't happy. Mine took 20 more seconds so you'll have to be your own judge here. I didn't leave it in the mug for more than 5 minutes after I deemed it done since I didn't want the heat from the ceramic mug to continue cooking it much more. (I'm actually surprised I could wait that long!)
(So, Cousin, you DON'T have to hit up the g-free bakery now, DO YOU?!?!?)
G-Free Microwaved Muffin-In-A-Mug (Blueberry!) You'll need a microwavable mug. (Obviously...) I pulled out my favorite hot chocolate mug for the first try. Will definitely try something a little wider next time as the narrowness most likely increased my cooking time. Here is my first attempt (I added the originally omitted brown sugar...sorry...):
1/4 cup gluten-free flour (2 T sorghum flour, 1 T superfine brown rice flour, 1 T tapioca starch)
1 T brown sugar
scant 1/4 tsp baking powder Mix all dry ingredients thoroughly. I used
a pinch of xanthan gum a small bowl because I buttered the mug.
a good pinch of cinnamon
a tiny pinch of kosher salt
1 1/2 tsp butter "Smoosh" it into the dry ingredients. I used a fork. Dump mixture into the mug and then stir in:
2 T milk (I used unsweetened vanilla almond milk)
I then plopped in 10 frozen blueberries and used the fork to poke them into the batter a bit.
Microwave on high...I checked at 90 seconds and wasn't happy. Mine took 20 more seconds so you'll have to be your own judge here. I didn't leave it in the mug for more than 5 minutes after I deemed it done since I didn't want the heat from the ceramic mug to continue cooking it much more. (I'm actually surprised I could wait that long!)
(So, Cousin, you DON'T have to hit up the g-free bakery now, DO YOU?!?!?)
Tuesday, February 19, 2013
Easy Crock Pot Pulled Pork
The original recipe can be found at mybakingaddiction.com; my alterations are few but make me happier...so, since that's what this is all about, do what makes you happiest, too!!
EASY CROCK POT PULLED PORK - use a 4 1/2 - 5 quart crock pot for a smaller roast; use a 6 1/2 - 7 quart crock pot for a larger roast.
1 large sweet onion, sliced into thin wedges - place in bottom of crock pot
2 T brown sugar Mix next four ingredients together
1 T smoked paprika thoroughly.
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 pound boneless pork butt/shoulder roast - up to 6 pounds - rinse with cold water, pat dry with paper towels. Rub brown sugar mixture all over the roast and place roast in crock pot on top of onions.
1/2 cup apple cider vinegar
scant 1 T Worcestershire sauce Combine and drizzle about half of
1/8 tsp crushed red pepper flakes this liquid mixture over the roast.
1 tsp sugar Cover and refrigerate other half.
scant 1/2 tsp dry mustard Place lid on crock pot. On low, cook
scant 1/4 tsp garlic powder 10-12 hours. During last half hour
pinch cayenne pepper of cooking, drizzle reserved vinegar
mixture over roast.
Remove meat and onions; drain. Shred meat (and onions, optional.) Return meat to crock pot, and add barbecue sauce of choice. (Actually, you really just need to serve this with the Music City Pig Pals Tangy Barbecue Sauce I posted earlier this month!!!)
I keep making the wraps and use this pork with the aforementioned sauce for quick microwaved lunches! Add some freshly chopped red onion and be REALLY HAPPY!!!
EASY CROCK POT PULLED PORK - use a 4 1/2 - 5 quart crock pot for a smaller roast; use a 6 1/2 - 7 quart crock pot for a larger roast.
1 large sweet onion, sliced into thin wedges - place in bottom of crock pot
2 T brown sugar Mix next four ingredients together
1 T smoked paprika thoroughly.
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 pound boneless pork butt/shoulder roast - up to 6 pounds - rinse with cold water, pat dry with paper towels. Rub brown sugar mixture all over the roast and place roast in crock pot on top of onions.
1/2 cup apple cider vinegar
scant 1 T Worcestershire sauce Combine and drizzle about half of
1/8 tsp crushed red pepper flakes this liquid mixture over the roast.
1 tsp sugar Cover and refrigerate other half.
scant 1/2 tsp dry mustard Place lid on crock pot. On low, cook
scant 1/4 tsp garlic powder 10-12 hours. During last half hour
pinch cayenne pepper of cooking, drizzle reserved vinegar
mixture over roast.
Remove meat and onions; drain. Shred meat (and onions, optional.) Return meat to crock pot, and add barbecue sauce of choice. (Actually, you really just need to serve this with the Music City Pig Pals Tangy Barbecue Sauce I posted earlier this month!!!)
I keep making the wraps and use this pork with the aforementioned sauce for quick microwaved lunches! Add some freshly chopped red onion and be REALLY HAPPY!!!
Tuesday, February 12, 2013
Dare I say.....Chocolate Chip Cookies.....
I'm not sure I should post this yet.....but, at least, they look like I want them to look. I do, however, still feel like this is a work in progress.....just so you know. I'm going to add that the chill time should probably be one entire day. Yes, 24 hours. Twenty-four long hours..... So plan ahead. It's actually easy to throw the dough together and pop it in the frig one day before you need to use the oven for something else...and then make these when the oven is already hot. I'm sure you can double this easily enough.....but only if you won't be alone with all those cookies!! Or freeze the extras. Seriously, I think 36 cookies is plenty of temptation!
GLUTEN-FREE CHOCOLATE CHIP COOKIES - makes about 3 dozen
1/2 cup unsalted butter, room temp ---Cream butter and sugars together.
1/2 cup light brown sugar I do this by hand with a sturdy spoon.
1/4 cup sugar Then add the vanilla.
1/2 tsp vanilla extract
1 egg --Completely incorporate the egg next.
3/4 cup 'sweet' white sorghum flour --Combine all dry ingredients WELL.
1/4 cup superfine white rice flour (OR superfine brown rice flour)
1/4 cup sweet rice flour (OR, and I definitely prefer, packed almond flour)
1/4 cup tapioca starch
1/2 tsp baking soda Add to creamed mixture until
1/4 tsp xanthan gum completely combined.
1/8 tsp kosher salt
8 ounces semi-sweet chocolate chunks or chips Stir in chocolate.
WRAP dough in plastic and CHILL. You can get away with chilling for only 8 hours but there may be a little residual gritty texture in the baked cookies...so, if you don't mind that, mix in the morning and bake in the evening. Otherwise, try to wait 24 hours before baking!
Set oven to 350 degrees F. Using a 2-tsp scoop, make about 36 dough balls. (I use parchment paper on my cookie sheets and I got 18 to fit per sheet.) Bake 10-11 minutes, til just turning golden on the edges. If you bake longer, you will get crunchy cookies. Mine took about 10 minutes and 30 seconds to achieve "just right" status! I left them to completely cool on the cookie sheets but should have moved them to a paper toweled area on the counter.....so do your own thing with cooling. If you move them to a rack, however, you should expect them to crisp up more.
They're really tempting after about 5 minutes out of the oven..... REALLY TEMPTING..... And they seem to improve the day after they're baked...as in, "These are more like normal chocolate chip cookies now!" Just so you know... If you can use the almond flour, I HIGHLY recommend doing so. (NOT almond meal, almond FLOUR.) You will get a less "dusty" final product with more "chew" factor. I also think they hold over longer so you don't have to worry about freezing or tossing any.
GLUTEN-FREE CHOCOLATE CHIP COOKIES - makes about 3 dozen
1/2 cup unsalted butter, room temp ---Cream butter and sugars together.
1/2 cup light brown sugar I do this by hand with a sturdy spoon.
1/4 cup sugar Then add the vanilla.
1/2 tsp vanilla extract
1 egg --Completely incorporate the egg next.
3/4 cup 'sweet' white sorghum flour --Combine all dry ingredients WELL.
1/4 cup superfine white rice flour (OR superfine brown rice flour)
1/4 cup sweet rice flour (OR, and I definitely prefer, packed almond flour)
1/4 cup tapioca starch
1/2 tsp baking soda Add to creamed mixture until
1/4 tsp xanthan gum completely combined.
1/8 tsp kosher salt
8 ounces semi-sweet chocolate chunks or chips Stir in chocolate.
WRAP dough in plastic and CHILL. You can get away with chilling for only 8 hours but there may be a little residual gritty texture in the baked cookies...so, if you don't mind that, mix in the morning and bake in the evening. Otherwise, try to wait 24 hours before baking!
Set oven to 350 degrees F. Using a 2-tsp scoop, make about 36 dough balls. (I use parchment paper on my cookie sheets and I got 18 to fit per sheet.) Bake 10-11 minutes, til just turning golden on the edges. If you bake longer, you will get crunchy cookies. Mine took about 10 minutes and 30 seconds to achieve "just right" status! I left them to completely cool on the cookie sheets but should have moved them to a paper toweled area on the counter.....so do your own thing with cooling. If you move them to a rack, however, you should expect them to crisp up more.
They're really tempting after about 5 minutes out of the oven..... REALLY TEMPTING..... And they seem to improve the day after they're baked...as in, "These are more like normal chocolate chip cookies now!" Just so you know... If you can use the almond flour, I HIGHLY recommend doing so. (NOT almond meal, almond FLOUR.) You will get a less "dusty" final product with more "chew" factor. I also think they hold over longer so you don't have to worry about freezing or tossing any.
Sunday, February 10, 2013
So...I found this awesome BBQ sauce...
How do I say this without sounding like I've completely lost my mind.....?!?!? I'm over-the-top crazy for this BBQ sauce! The original recipe can be found at www.foodnetwork.com/recipes/food-network-challenge/music-city-pig-pals-tangy-barbecue-sauce-recipe/index.html as submitted by Lee and Bobbie McWright. I've changed it just a little and will rewrite it here with the ingredient amounts and twists that I prefer.....as those who have tasted it now know it and may want to replicate it exactly! As always, make certain your ingredients are ALL g-free.
My take on Music City Pig Pals Tangy Barbecue Sauce
Mix everything together in a saucepan:
1 cup ketchup (I use real-sugar-only, no HFCS)
1/2 cup light brown sugar, REALLY PACKED and slightly too full
scant tsp kosher salt
3/4 tsp freshly cracked pepper
6 T apple cider vinegar
2 T fresh lemon juice
2 T Worcestershire sauce (GF!)
2 tsp prepared yellow mustard
1 tsp chili powder
1/4 cup water
1 T extra virgin olive oil
1 tsp Spanish smoked paprika
Bring to simmer over low, stirring when needed, and simmer for a good 30-40 minutes. I let mine go a little longer as it does get a tad bit thicker that way. Store in the frig. Glass is best, as they suggest, so you can use every last drop!!!
I will post the pulled pork that I've been making to put under this stuff...although, it goes down nicely with shredded beef, chicken.....or just straight off the spoon!!!
My take on Music City Pig Pals Tangy Barbecue Sauce
Mix everything together in a saucepan:
1 cup ketchup (I use real-sugar-only, no HFCS)
1/2 cup light brown sugar, REALLY PACKED and slightly too full
scant tsp kosher salt
3/4 tsp freshly cracked pepper
6 T apple cider vinegar
2 T fresh lemon juice
2 T Worcestershire sauce (GF!)
2 tsp prepared yellow mustard
1 tsp chili powder
1/4 cup water
1 T extra virgin olive oil
1 tsp Spanish smoked paprika
Bring to simmer over low, stirring when needed, and simmer for a good 30-40 minutes. I let mine go a little longer as it does get a tad bit thicker that way. Store in the frig. Glass is best, as they suggest, so you can use every last drop!!!
I will post the pulled pork that I've been making to put under this stuff...although, it goes down nicely with shredded beef, chicken.....or just straight off the spoon!!!
Tuesday, February 5, 2013
Pizza Quesadillas: Pizza Sauce and a wrap update
I don't know where this pizza sauce started...but this is where it ended! It's easy, I always have everything to make it, it doesn't cost much, it doesn't take long to make, and we like it! 'Nuf said!
PIZZA SAUCE
6 ounce can tomato paste
6 ounce can of water
2 cloves garlic, minced
1 tsp dried parsley, crushed
scant 1 tsp onion powder
1/2-3/4 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
1 tsp sugar
Mix all thoroughly in very small pan. Bring to simmer; simmer 10 minutes, stirring here and there. (If you don't, it'll be popping all over your cook-top!) Cool and use!
If I delay the making of this, I'll stick in some cold cooked Italian sausage to get it cooled down faster!
OK, back to the wraps.....make a batch. That's 6. That means three quesadillas. (I'm using less starch and really liking the fact that my flour mixes all seem to work! Last night, 1/3 cup sorghum flour, then a half-and-half split of the next 1/3 cup - superfine brown rice flour and teff, and another half-and-half split of the last 1/3 cup between green pea flour and tapioca starch. One of these days, I'll try it with NO starch at all. I'll get back to you on that... I'm tempted to simply grab a 1-cup measure and just dump instead of going the 3x 1/3-cup route...but maybe not...!!!)
PIZZA QUESADILLAS - makes 3 with 6 wraps
My stainless steel jelly roll pan worked perfectly...spray with non-stick spray. Preheat oven - 350 degrees F.
Lay down three wraps on the pan, hopefully not touching. Smear on pizza sauce. Top with your favorite pizza toppings...I used chopped onion, chopped red pepper, ham, and shredded Italian cheese. Lay the other three wraps on top, matching the sizes as closely as is possible. Carefully press down on each quesadilla and try to tuck back in anything that falls out!
Bake for about 15 minutes. Anything longer and they will dry out too much so use your own judgment. (We're thinking a few chopped tomatoes would be nice...maybe adding right after the pizza sauce?) Allow to cool only a few minutes; they cool off fairly fast. I used the pizza cutter to make easily-grabbed quarters.
This is something that will be made again and again and again..... I wasn't kidding when I said I'm now addicted to these wraps!!!
Can it get any easier than this??
PIZZA SAUCE
6 ounce can tomato paste
6 ounce can of water
2 cloves garlic, minced
1 tsp dried parsley, crushed
scant 1 tsp onion powder
1/2-3/4 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
1 tsp sugar
Mix all thoroughly in very small pan. Bring to simmer; simmer 10 minutes, stirring here and there. (If you don't, it'll be popping all over your cook-top!) Cool and use!
If I delay the making of this, I'll stick in some cold cooked Italian sausage to get it cooled down faster!
OK, back to the wraps.....make a batch. That's 6. That means three quesadillas. (I'm using less starch and really liking the fact that my flour mixes all seem to work! Last night, 1/3 cup sorghum flour, then a half-and-half split of the next 1/3 cup - superfine brown rice flour and teff, and another half-and-half split of the last 1/3 cup between green pea flour and tapioca starch. One of these days, I'll try it with NO starch at all. I'll get back to you on that... I'm tempted to simply grab a 1-cup measure and just dump instead of going the 3x 1/3-cup route...but maybe not...!!!)
PIZZA QUESADILLAS - makes 3 with 6 wraps
My stainless steel jelly roll pan worked perfectly...spray with non-stick spray. Preheat oven - 350 degrees F.
Lay down three wraps on the pan, hopefully not touching. Smear on pizza sauce. Top with your favorite pizza toppings...I used chopped onion, chopped red pepper, ham, and shredded Italian cheese. Lay the other three wraps on top, matching the sizes as closely as is possible. Carefully press down on each quesadilla and try to tuck back in anything that falls out!
Bake for about 15 minutes. Anything longer and they will dry out too much so use your own judgment. (We're thinking a few chopped tomatoes would be nice...maybe adding right after the pizza sauce?) Allow to cool only a few minutes; they cool off fairly fast. I used the pizza cutter to make easily-grabbed quarters.
This is something that will be made again and again and again..... I wasn't kidding when I said I'm now addicted to these wraps!!!
Can it get any easier than this??
Friday, February 1, 2013
Chocolate Banana Snack Cake
Trial and error, trial and error, trial and error.....not that I'm tired of this recipe, exactly, but it definitely took longer to get "right" than many of the others..... So, elevated frustration but a solid recipe in the end. I'm sure I'll be back with other renditions eventually, but...this is where it stands for now. (I'm not sure what kind of cake you will get if you use regular brown rice flour; the nuts.com flour I have is ground more finely than most of the others. Regular grind usually produces a gritty texture in cakes so do your best to use something finer.)
Chocolate Banana Snack Cake - I use a sprayed 8x8 Pyrex
Preheat oven to 325 degrees F.
Cream together:
1/4 cup butter, room temp
3/4 cup sugar
1/2 tsp vanilla extract
Add til blended:
3 mashed bananas, fairly large ones...
2 eggs
3/4 cup low fat buttermilk
Combine and add to creamed mixture:
1/2 cup + 2 T sweet white sorghum flour
1/2 cup cocoa powder, I use Dutch
1/4 cup superfine brown rice flour
1/4 cup tapioca starch
1/4 cup almond flour
3/4 tsp baking soda
a pinch of salt, if using unsalted butter
Spread evenly in pan. Bake for approximately 50 minutes...til toothpick comes out clean near the edge and barely shy of clean in the center. Allow to cool for at least 20 minutes. (OK, so try anyway...)
I still need to try this with some mini chocolate chips.....it will happen!!
Chocolate Banana Snack Cake - I use a sprayed 8x8 Pyrex
Preheat oven to 325 degrees F.
Cream together:
1/4 cup butter, room temp
3/4 cup sugar
1/2 tsp vanilla extract
Add til blended:
3 mashed bananas, fairly large ones...
2 eggs
3/4 cup low fat buttermilk
Combine and add to creamed mixture:
1/2 cup + 2 T sweet white sorghum flour
1/2 cup cocoa powder, I use Dutch
1/4 cup superfine brown rice flour
1/4 cup tapioca starch
1/4 cup almond flour
3/4 tsp baking soda
a pinch of salt, if using unsalted butter
Spread evenly in pan. Bake for approximately 50 minutes...til toothpick comes out clean near the edge and barely shy of clean in the center. Allow to cool for at least 20 minutes. (OK, so try anyway...)
I still need to try this with some mini chocolate chips.....it will happen!!
Wednesday, January 23, 2013
(Garlic) Cheddar Biscuits - or buns...
Yes, these, I'm told, are like those garlic cheddar biscuits. You know the place I'm talking about..... Of course, I could never eat there anyway, the nasty shellfish allergy and all, but I really don't care. It's perfectly fine that I don't know how their biscuits taste. After all, we have THESE!!!
This recipe is all because of Deb at www.smittenkitchen.com so I thank her many times over!!! The original calls for all sour cream. Loving my 0% fat Greek yogurt as I do, I swapped half the sour cream out and the yogurt in. No one seems to care! The odd 'bun' option is something I tried...and since it works, I'll make note of it here.
GARLIC CHEDDAR BISCUITS - makes at least a dozen unless you want buns...then I usually try for 8. Breakfast sandwiches to hamburgers, YUM!
Mix (whisk) all dry ingredients THOROUGHLY:
1/2 cup white rice flour
1/2 cup sweet sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1/2 tsp garlic powder - sometimes optional...e.g., to use these for breakfast
Coarsely grate 1/4 pound Sharp Cheddar cheese (~1 1/2 cups) and set aside.
To dry mixture, grate in:
2 T. COLD UNSALTED butter - toss to coat/mix well.
Add the grated cheese along with:
1/2 cup sour cream, natural only please
1/2 cup plain Greek yogurt
Opt. - 2 T. drained chopped pickled jalapenos, to taste (from Deb)
Stir together til mixture forms a sticky dough. Preheat oven - 425 degrees F.
Form biscuits or buns: portion out dough onto parchment paper on baking sheet. Use your hands to finish shaping dough on the sheet. Handle only as much as is absolutely necessary!
Bake 15-17 minutes. Watch carefully!! Try not to eat one straight off the hot sheet...you really want to let them cool a bit so you can really enjoy them! I usually move the parchment paper to a rack to let them cool slightly unless I'm trying to keep them warm longer. They don't seem to over-bake if left on the sheet for a few extra minutes but make sure the sheet is on a rack then!
These are GREAT with bean soup or chili!! They also freeze nicely. Make sausage patties ahead and freeze, too...combine for a fast microwavable breakfast. And only 40 seconds in the microwave gets you a scrambled egg...so...who needs fast food?!?
This recipe is all because of Deb at www.smittenkitchen.com so I thank her many times over!!! The original calls for all sour cream. Loving my 0% fat Greek yogurt as I do, I swapped half the sour cream out and the yogurt in. No one seems to care! The odd 'bun' option is something I tried...and since it works, I'll make note of it here.
GARLIC CHEDDAR BISCUITS - makes at least a dozen unless you want buns...then I usually try for 8. Breakfast sandwiches to hamburgers, YUM!
Mix (whisk) all dry ingredients THOROUGHLY:
1/2 cup white rice flour
1/2 cup sweet sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
1/2 tsp garlic powder - sometimes optional...e.g., to use these for breakfast
Coarsely grate 1/4 pound Sharp Cheddar cheese (~1 1/2 cups) and set aside.
To dry mixture, grate in:
2 T. COLD UNSALTED butter - toss to coat/mix well.
Add the grated cheese along with:
1/2 cup sour cream, natural only please
1/2 cup plain Greek yogurt
Opt. - 2 T. drained chopped pickled jalapenos, to taste (from Deb)
Stir together til mixture forms a sticky dough. Preheat oven - 425 degrees F.
Form biscuits or buns: portion out dough onto parchment paper on baking sheet. Use your hands to finish shaping dough on the sheet. Handle only as much as is absolutely necessary!
Bake 15-17 minutes. Watch carefully!! Try not to eat one straight off the hot sheet...you really want to let them cool a bit so you can really enjoy them! I usually move the parchment paper to a rack to let them cool slightly unless I'm trying to keep them warm longer. They don't seem to over-bake if left on the sheet for a few extra minutes but make sure the sheet is on a rack then!
These are GREAT with bean soup or chili!! They also freeze nicely. Make sausage patties ahead and freeze, too...combine for a fast microwavable breakfast. And only 40 seconds in the microwave gets you a scrambled egg...so...who needs fast food?!?
Monday, January 21, 2013
The Tortilla/Wrap Experiment
This is only the beginning.....as there is so much potential with these babies! But, you need them now so I'm posting what I have achieved, at this point.
I need to extend a very grateful thank-you to Lynn (lynnskitchenadventures) for getting me off my lazy backside and getting to work on something that works in MY kitchen! After five trials, I've never been so comfortable with a tortilla/wrap recipe before now. Several switch-ups and they still come out great!
Because different products produce different results, I'm adding the brand of each flour with this...although, short of grinding your own, you may not be able to find whole grain sorghum flour. And because it's from a local Amish farmer near me, I tried another alternative flour and it still worked just fine. I'm thinking you could 'fudge' the 2 T. of whatever you're feeling and it will always work! I want some feedback on what you try, please! (Edit 1/28: I used 2 T cornmeal for a batch and it creates a chewier texture with a distinct corn leaning. Next batch, regular corn flour. Softer texture, same corn flavor. Between the two, the preference is regular corn flour. I'm curious what effect masa harina would have next! I am officially addicted to these things.....)
Tortillas/Wraps - makes 5-6, depending on how large you want them... Best to not go too big; I fear the softness will be sacrificed. I like using my Calphalon Unison non-stick 10" pan for wraps that are roughly 7" in diameter.
Mix all dry ingredients thoroughly:
1/3 cup sweet white sorghum flour (Bob's Red Mill)
1/3 cup finely ground brown rice flour (from nuts.com)
2 T whole sorghum flour OR green pea flour (Bob's Red Mill) OR teff or buckwheat, etc., place it in the 1/3 cup measure and THEN FILL THE REST OF THE WAY WITH tapioca starch or potato starch (Got that?!?)
1/4 tsp baking powder
1/4 tsp xanthan gum
(salt, as you choose; and spices...but try them plain first...)
Add 1/2 cup HOT water and mix well. I find that there is no 'dry' left in the bowl when you get it completely mixed. If the dough is too sticky and you don't think you can roll it easily, add a little more flour...but only a little because you'll want some for rolling. Separate into 5-6 balls and keep them in the bowl under a paper towel. (I always make 6.)
To roll, I've been using a piece of waxed paper or parchment on the counter with a sheet of Saran over the top (but am now actually preferring a sheet of Saran on the bottom, too; it seems to require less flour to 'roll' as it doesn't allow the wraps to stick as much)...and my awesome pizza/pastry double-roller from Pampered Chef. Use the flatter wider end.
Shape a ball of dough into a disk and place between bottom sheet of choice and Saran. Roll from center out, trying to leave the center slightly thicker than the edges. This will help the bend-without-breaking factor. Lift the Saran and dust with flour (I use more sorghum) as needed. Flip the wrap over and dust again, as needed, also. Roll to rough size of a dessert plate. Heat the pan, higher than low but not as hot as medium, and add about a tsp of olive oil. Spread the oil around to equal the size of the tortilla...and place the rolled tortilla into the pan. When it can move around without sticking, immediately turn it over, move it around, and then let it cook. (Roll another tortilla while the first side cooks.) You'll know the first side is done when it bubbles up in spots and, checking the cooked side, you'll see the bottom of those bubbles have begun to brown. Turn it over and let the second side cook until it looks about the same.
When your tortillas are cooked but still warm, move them to a plate and bend them over into a "taco" shape. Or you can do this in the pan and then move them... As they cool, they will hold their shape, more or less. (Or, you can leave them flat, piling as you go, and they will usually be able to bend after you rewarm them if they've spent some time in the frig...if you need them to be bent!)
Repeat cooking and rolling until finished. (But that last one is pretty good if you leave it to cook up a little longer, brush it with a little butter, and sprinkle sugar and cinnamon on it! Oh, YUM!) When cool, I put them in a 'zippy' bag and keep them in the frig.
(Update 2/23/13: I'm very much liking teff flour now. Using 1/3 cup sorghum flour with 1/3 cup teff flour and then starting off the last third-cup with superfine brown rice flour and finishing with tapioca starch makes my favorite wrap combo yet! This latest combo plays well when used for a scrambled egg/Spanish smoked paprika breakfast - or anytime. I add a few slices of g-free deli turkey and some already-cooked lentils I keep in the frig. Tasty and it really satisfies for hours!)
In a deeper experimentation mode, I took the final ball of one recipe and split it into very small balls...each rolled into the size of round tortilla chips...sprinkled a bit of flaked salt as I finished rolling, and cooked them up until completely done, edges were beginning to crisp up... Let them cool on a rack and they get fairly crispy all over! The next step is to attempt some kind of sour cream/onion flavoring with powdered buttermilk and onion powder...maybe shaking the warm "chips" in it before setting them on the rack?? Let me know what you try!!! I'm thinking we could use any kind of popcorn seasoning, too!!! This could be bad!!! REALLY BAD!!!
I need to extend a very grateful thank-you to Lynn (lynnskitchenadventures) for getting me off my lazy backside and getting to work on something that works in MY kitchen! After five trials, I've never been so comfortable with a tortilla/wrap recipe before now. Several switch-ups and they still come out great!
Because different products produce different results, I'm adding the brand of each flour with this...although, short of grinding your own, you may not be able to find whole grain sorghum flour. And because it's from a local Amish farmer near me, I tried another alternative flour and it still worked just fine. I'm thinking you could 'fudge' the 2 T. of whatever you're feeling and it will always work! I want some feedback on what you try, please! (Edit 1/28: I used 2 T cornmeal for a batch and it creates a chewier texture with a distinct corn leaning. Next batch, regular corn flour. Softer texture, same corn flavor. Between the two, the preference is regular corn flour. I'm curious what effect masa harina would have next! I am officially addicted to these things.....)
Tortillas/Wraps - makes 5-6, depending on how large you want them... Best to not go too big; I fear the softness will be sacrificed. I like using my Calphalon Unison non-stick 10" pan for wraps that are roughly 7" in diameter.
Mix all dry ingredients thoroughly:
1/3 cup sweet white sorghum flour (Bob's Red Mill)
1/3 cup finely ground brown rice flour (from nuts.com)
2 T whole sorghum flour OR green pea flour (Bob's Red Mill) OR teff or buckwheat, etc., place it in the 1/3 cup measure and THEN FILL THE REST OF THE WAY WITH tapioca starch or potato starch (Got that?!?)
1/4 tsp baking powder
1/4 tsp xanthan gum
(salt, as you choose; and spices...but try them plain first...)
Add 1/2 cup HOT water and mix well. I find that there is no 'dry' left in the bowl when you get it completely mixed. If the dough is too sticky and you don't think you can roll it easily, add a little more flour...but only a little because you'll want some for rolling. Separate into 5-6 balls and keep them in the bowl under a paper towel. (I always make 6.)
To roll, I've been using a piece of waxed paper or parchment on the counter with a sheet of Saran over the top (but am now actually preferring a sheet of Saran on the bottom, too; it seems to require less flour to 'roll' as it doesn't allow the wraps to stick as much)...and my awesome pizza/pastry double-roller from Pampered Chef. Use the flatter wider end.
Shape a ball of dough into a disk and place between bottom sheet of choice and Saran. Roll from center out, trying to leave the center slightly thicker than the edges. This will help the bend-without-breaking factor. Lift the Saran and dust with flour (I use more sorghum) as needed. Flip the wrap over and dust again, as needed, also. Roll to rough size of a dessert plate. Heat the pan, higher than low but not as hot as medium, and add about a tsp of olive oil. Spread the oil around to equal the size of the tortilla...and place the rolled tortilla into the pan. When it can move around without sticking, immediately turn it over, move it around, and then let it cook. (Roll another tortilla while the first side cooks.) You'll know the first side is done when it bubbles up in spots and, checking the cooked side, you'll see the bottom of those bubbles have begun to brown. Turn it over and let the second side cook until it looks about the same.
When your tortillas are cooked but still warm, move them to a plate and bend them over into a "taco" shape. Or you can do this in the pan and then move them... As they cool, they will hold their shape, more or less. (Or, you can leave them flat, piling as you go, and they will usually be able to bend after you rewarm them if they've spent some time in the frig...if you need them to be bent!)
Repeat cooking and rolling until finished. (But that last one is pretty good if you leave it to cook up a little longer, brush it with a little butter, and sprinkle sugar and cinnamon on it! Oh, YUM!) When cool, I put them in a 'zippy' bag and keep them in the frig.
(Update 2/23/13: I'm very much liking teff flour now. Using 1/3 cup sorghum flour with 1/3 cup teff flour and then starting off the last third-cup with superfine brown rice flour and finishing with tapioca starch makes my favorite wrap combo yet! This latest combo plays well when used for a scrambled egg/Spanish smoked paprika breakfast - or anytime. I add a few slices of g-free deli turkey and some already-cooked lentils I keep in the frig. Tasty and it really satisfies for hours!)
In a deeper experimentation mode, I took the final ball of one recipe and split it into very small balls...each rolled into the size of round tortilla chips...sprinkled a bit of flaked salt as I finished rolling, and cooked them up until completely done, edges were beginning to crisp up... Let them cool on a rack and they get fairly crispy all over! The next step is to attempt some kind of sour cream/onion flavoring with powdered buttermilk and onion powder...maybe shaking the warm "chips" in it before setting them on the rack?? Let me know what you try!!! I'm thinking we could use any kind of popcorn seasoning, too!!! This could be bad!!! REALLY BAD!!!
Saturday, January 19, 2013
Sorta Kinda Mexican Meatloaf (ground turkey)
Disclaimer! Having tried this only once, I hesitate to post this.....but you asked for it so here it is! It was really good, fresh out of the oven, but it was equally tempting after being in the frig overnight! I don't know.....I think I'm in trouble with this one! Really easy to make.....even easier to eat.....
Ground Turkey Mexican Meatloaf - I used a 9x13 glass pan and made two 'loaves' (read: mounds) because I didn't want to clean more than one pan!
Use a large mixing bowl and use it to crush 1 cup of lower sodium tortilla chips first. I used the measuring cup to actually crush the chips! Make them pretty fine...
Put everything in your large mixing bowl:
2 pounds 93% lean ground turkey
1 small onion, finely chopped
1 large red pepper, chopped
1 - 8 ounce can tomato sauce
about 8 ounces salsa (I used the sauce can! 'Used medium chunky...)
1 cup finely crushed lower sodium tortilla chips
1 1/2 cups shredded Mexican cheese blend
1 tsp ground cumin
1 tsp oregano, crushed
scant 1 tsp garlic powder
1/4 tsp Spanish smoked paprika
(Increase or change the spices as you desire.)
Mix it WELL; NO 'chunks' of unmixed ground turkey allowed!
Preheat oven to 350 degrees F. Make two 'loaves' in the pan leaving a space in between.....and bake for approximately 55 minutes. I used my instant read thermometer to be sure I didn't pull it out too soon.
For those who would like (can afford...) it, carefully 'sprinkle' another 1/2 cup of Mexican cheese blend over the tops of the loaves. I didn't want the calories so I didn't...
FYI... Because I used Jennie-O ground turkey, I had a little left over after taking 2# from 2 packages...so I cooked it up with a minced shallot and stuck it in the frig to use on a salad later! Yummy!!
Ground Turkey Mexican Meatloaf - I used a 9x13 glass pan and made two 'loaves' (read: mounds) because I didn't want to clean more than one pan!
Use a large mixing bowl and use it to crush 1 cup of lower sodium tortilla chips first. I used the measuring cup to actually crush the chips! Make them pretty fine...
Put everything in your large mixing bowl:
2 pounds 93% lean ground turkey
1 small onion, finely chopped
1 large red pepper, chopped
1 - 8 ounce can tomato sauce
about 8 ounces salsa (I used the sauce can! 'Used medium chunky...)
1 cup finely crushed lower sodium tortilla chips
1 1/2 cups shredded Mexican cheese blend
1 tsp ground cumin
1 tsp oregano, crushed
scant 1 tsp garlic powder
1/4 tsp Spanish smoked paprika
(Increase or change the spices as you desire.)
Mix it WELL; NO 'chunks' of unmixed ground turkey allowed!
Preheat oven to 350 degrees F. Make two 'loaves' in the pan leaving a space in between.....and bake for approximately 55 minutes. I used my instant read thermometer to be sure I didn't pull it out too soon.
For those who would like (can afford...) it, carefully 'sprinkle' another 1/2 cup of Mexican cheese blend over the tops of the loaves. I didn't want the calories so I didn't...
FYI... Because I used Jennie-O ground turkey, I had a little left over after taking 2# from 2 packages...so I cooked it up with a minced shallot and stuck it in the frig to use on a salad later! Yummy!!
Thursday, January 17, 2013
Brown Rice Lentil Casserole (oven recipe)
Another adapted recipe originally found on food.com...#324463. Of course, I like it this way so much better! This is especially nice served with Roasted Salsa Chicken!
Brown Rice Lentil Casserole - Preheat oven to 350 degrees F. I use a sprayed 9x13 glass pan. You need a 3-quart pan and this works well.
Combine the following ingredients:
1 large onion, chopped
1 cup finely chopped carrots
1/2 cup (or more) chopped green pepper (any color, red is sweeter!)
3/4 cup dried brown or green lentils, rinsed
3/4 cup 'raw' brown rice (long grain or Basmati...)
1 tsp ground cumin
a scant tsp oregano, crushed
a loaded tsp garlic powder
1/2 tsp basil
1/2 tsp thyme
1/4 tsp salt
Add:
1 - 14 1/2 ounce can chicken broth
1 - 14 1/2 (or so) can Mexican tomatoes (I use Red Gold brand with cilantro and lime, with liquid...OR stewed Mexican tomatoes, in a pinch)
Place all in pan, cover tightly with foil, and bake til liquid is absorbed - begin checking at the 75 minute mark. Lentils and rice should be tender. I often pull it out at 75 minutes, leave it covered, and allow it to "rest" on the cook-top for 15-20 minutes. It's been perfect every time!
Brown Rice Lentil Casserole - Preheat oven to 350 degrees F. I use a sprayed 9x13 glass pan. You need a 3-quart pan and this works well.
Combine the following ingredients:
1 large onion, chopped
1 cup finely chopped carrots
1/2 cup (or more) chopped green pepper (any color, red is sweeter!)
3/4 cup dried brown or green lentils, rinsed
3/4 cup 'raw' brown rice (long grain or Basmati...)
1 tsp ground cumin
a scant tsp oregano, crushed
a loaded tsp garlic powder
1/2 tsp basil
1/2 tsp thyme
1/4 tsp salt
Add:
1 - 14 1/2 ounce can chicken broth
1 - 14 1/2 (or so) can Mexican tomatoes (I use Red Gold brand with cilantro and lime, with liquid...OR stewed Mexican tomatoes, in a pinch)
Place all in pan, cover tightly with foil, and bake til liquid is absorbed - begin checking at the 75 minute mark. Lentils and rice should be tender. I often pull it out at 75 minutes, leave it covered, and allow it to "rest" on the cook-top for 15-20 minutes. It's been perfect every time!
Italian Sausage Pasta with Spinach and Tomatoes
The title is long...too long...but I didn't know what else to call it! This is my version of #310751 from food.com.
Italian Sausage Pasta with Spinach and Tomatoes
1-1 1/2 pounds bulk Italian sausage, cooked til almost no longer pink.
Add: 2 cloves of garlic, minced, and finish cooking the sausage.
While sausage cooks, cook 1 pound of brown rice penne pasta to al dente, reserving 1/2 cup pasta water when finished.
Add drained pasta and reserved pasta water to sausage on high to reduce liquid. Then add:
6-8 ounces baby spinach
1 pint cherry or grape tomatoes (I usually use grape and I halve them)
Cook and stir til spinach barely wilts. Then stir in:
1 T butter
Garnish (heavily!) with freshly grated Parmesan!!!
Best pasta tip ever: IF you have access to a Trader Joe store, GET THE T.J. brown rice pasta! I think it holds its shape better than ANY other brown rice pasta out there! Best price, too! I stock up when I get near one. 'Can't wait til someone wises up and puts one near me!
Italian Sausage Pasta with Spinach and Tomatoes
1-1 1/2 pounds bulk Italian sausage, cooked til almost no longer pink.
Add: 2 cloves of garlic, minced, and finish cooking the sausage.
While sausage cooks, cook 1 pound of brown rice penne pasta to al dente, reserving 1/2 cup pasta water when finished.
Add drained pasta and reserved pasta water to sausage on high to reduce liquid. Then add:
6-8 ounces baby spinach
1 pint cherry or grape tomatoes (I usually use grape and I halve them)
Cook and stir til spinach barely wilts. Then stir in:
1 T butter
Garnish (heavily!) with freshly grated Parmesan!!!
Best pasta tip ever: IF you have access to a Trader Joe store, GET THE T.J. brown rice pasta! I think it holds its shape better than ANY other brown rice pasta out there! Best price, too! I stock up when I get near one. 'Can't wait til someone wises up and puts one near me!
Wednesday, January 16, 2013
Roasted Salsa Chicken Breasts
Not so much a recipe as just something to throw in the oven because you have to do something with that chicken...and in one big hurry, too! That's how this 'recipe' came to be...don't let the chicken go bad! Now it's the main reason to buy chicken breasts! And the things you can do with this afterward...I'll be sure to add a few ideas at the end!
Roasted Salsa Chicken Breasts - Preheat oven to 375 degrees F.
For the quantity you want to roast, get a pan that will hold everything without crowding. That means NO overlapping whatsoever. A little space in between is nice but not necessary. You can choose either bone-in or boneless; the only difference will be in the roasting time.
Place chicken breasts in pan. (I usually use glass for this...) Pat everything fairly dry. Sprinkle on the following in whatever quantities you desire:
Ground cumin
Garlic powder
Oregano, crushed
I have a tendency to be a little heavy-handed on these since I often use most of the chicken in other dishes.
Next, grab any salsa you like and spoon it over the entire contents of the pan. Thoroughly cover each breast. I try not to let too much collect in the bottom of the pan.
For bone-in, I roast for 45-50 minutes. For boneless, 40-45 minutes. Thickness of breasts will determine time in the oven. If in doubt, I use a quick-read thermometer.
When finished, allow to rest 10-15 minutes. Serve. OR.....
Idea #1: Shred chicken into a microwavable bowl. Add shredded cheese of your choosing...we're making a Mexican "dip" here so go with a Mexican combo or, at the very least, Cheddar-jack. I tend to add about 8 ounces per two larger breasts. Add salsa...again, use your favorite and as much or as little as you like. Mix it all up and make sure the cheese is melting into the chicken. Microwave, as needed, to get it to melt! After it's reheated, add some sour cream (a good 1/4 cup or so) and mix until a tortilla chip can scoop it up!!!
Idea #2: You can thinly slice the chicken and use it on a grilled cheese sandwich with Provolone cheese, a little thinly sliced red onion, some Western salad dressing, and a little crispy bacon, if that's what moves you! Make some plain waffles and use it instead of bread, add some sliced tomatoes and crunchy Romaine lettuce, and it's a mad take on a BLT!!!
Idea #3: Make Mexican chicken salad and roll it up in Romaine lettuce!
And there are more but, hey, you know what you like! Go for it!!
Roasted Salsa Chicken Breasts - Preheat oven to 375 degrees F.
For the quantity you want to roast, get a pan that will hold everything without crowding. That means NO overlapping whatsoever. A little space in between is nice but not necessary. You can choose either bone-in or boneless; the only difference will be in the roasting time.
Place chicken breasts in pan. (I usually use glass for this...) Pat everything fairly dry. Sprinkle on the following in whatever quantities you desire:
Ground cumin
Garlic powder
Oregano, crushed
I have a tendency to be a little heavy-handed on these since I often use most of the chicken in other dishes.
Next, grab any salsa you like and spoon it over the entire contents of the pan. Thoroughly cover each breast. I try not to let too much collect in the bottom of the pan.
For bone-in, I roast for 45-50 minutes. For boneless, 40-45 minutes. Thickness of breasts will determine time in the oven. If in doubt, I use a quick-read thermometer.
When finished, allow to rest 10-15 minutes. Serve. OR.....
Idea #1: Shred chicken into a microwavable bowl. Add shredded cheese of your choosing...we're making a Mexican "dip" here so go with a Mexican combo or, at the very least, Cheddar-jack. I tend to add about 8 ounces per two larger breasts. Add salsa...again, use your favorite and as much or as little as you like. Mix it all up and make sure the cheese is melting into the chicken. Microwave, as needed, to get it to melt! After it's reheated, add some sour cream (a good 1/4 cup or so) and mix until a tortilla chip can scoop it up!!!
Idea #2: You can thinly slice the chicken and use it on a grilled cheese sandwich with Provolone cheese, a little thinly sliced red onion, some Western salad dressing, and a little crispy bacon, if that's what moves you! Make some plain waffles and use it instead of bread, add some sliced tomatoes and crunchy Romaine lettuce, and it's a mad take on a BLT!!!
Idea #3: Make Mexican chicken salad and roll it up in Romaine lettuce!
And there are more but, hey, you know what you like! Go for it!!
Tuesday, January 15, 2013
One-Skillet Turkey Quinoa Chili
I made this for dinner tonight...pulled a few ideas from here and there, dug around in the pantry, and this is what happened. It isn't "spicy" but warm and flavorful. Of course, you can make it any way you want it!!
Also.....a quick note to welcome non-family!! I hear tell that this little blog name is starting to be passed around a bit! Honestly, the thought makes me a little nervous! I will always post things that I like...and I will always post the requests I get from my two favorite "girls" ever...but, if anyone else can find a little something to help in the crazy g-free world, then so be it!!
On to dinner!
One-Skillet Turkey Quinoa Chili - You need a 12" non-stick skillet WITH a lid!
Cook together until the turkey is no longer pink:
1 pound 93% ground turkey (OK, so it was 20 ounces!)
a small onion, chopped
at least 1 large red pepper, chopped
Add to skillet and stir to coat:
1 1/2 tsp chili powder
1 1/2 tsp oregano, crushed
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp ground coriander
Then add remaining ingredients:
15 oz can Mexican tomatoes (mine were stewed w/jalapenos and spices)
15 oz can tomatoes with lime and cilantro (I get Red Gold brand)
14 oz low sodium chicken broth
1 cup quinoa, rinsed, drained (I used red)
2-15 oz cans pinto beans, rinsed, drained
Turn heat to high and bring to a boil. Cover and lower heat to simmer for about 20 minutes, until quinoa soaks up most of the liquid. Turn off heat and allow to stand 5-10 minutes.
Garnish with shredded Mexican cheeses, cilantro, a little avocado, a drizzle of lime juice, etc.!
I think I'll add another pepper and perhaps switch up one can of pintos for black beans next time! Use whatever tomatoes you can find and play with the spices...I can't imagine anything will mess this "recipe" up!
Also.....a quick note to welcome non-family!! I hear tell that this little blog name is starting to be passed around a bit! Honestly, the thought makes me a little nervous! I will always post things that I like...and I will always post the requests I get from my two favorite "girls" ever...but, if anyone else can find a little something to help in the crazy g-free world, then so be it!!
On to dinner!
One-Skillet Turkey Quinoa Chili - You need a 12" non-stick skillet WITH a lid!
Cook together until the turkey is no longer pink:
1 pound 93% ground turkey (OK, so it was 20 ounces!)
a small onion, chopped
at least 1 large red pepper, chopped
Add to skillet and stir to coat:
1 1/2 tsp chili powder
1 1/2 tsp oregano, crushed
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp ground coriander
Then add remaining ingredients:
15 oz can Mexican tomatoes (mine were stewed w/jalapenos and spices)
15 oz can tomatoes with lime and cilantro (I get Red Gold brand)
14 oz low sodium chicken broth
1 cup quinoa, rinsed, drained (I used red)
2-15 oz cans pinto beans, rinsed, drained
Turn heat to high and bring to a boil. Cover and lower heat to simmer for about 20 minutes, until quinoa soaks up most of the liquid. Turn off heat and allow to stand 5-10 minutes.
Garnish with shredded Mexican cheeses, cilantro, a little avocado, a drizzle of lime juice, etc.!
I think I'll add another pepper and perhaps switch up one can of pintos for black beans next time! Use whatever tomatoes you can find and play with the spices...I can't imagine anything will mess this "recipe" up!
Wednesday, January 9, 2013
Butterscotch Oatmeal Cookies!!!
First, remember to check for gluten-free ingredients! Those chips.....Hershey's are OK! Nestle hasn't caught on yet.....darn them anyway. And the oats, of course...but that goes without saying, right?
The original recipe is from Magnolia.....it was good "before" and I can honestly say that I can't tell a difference when made this way!
Now, the men may come along and grab "just one more" if you make these. A most popular recipe around these parts.....
BUTTERSCOTCH OATMEAL COOKIES
Cream together:
1/2 cup butter, room temp
1/4 cup unsweetened applesauce
3/4 cup PACKED light brown sugar
1/2 cup sugar
Add:
1 large egg, room temp
1-1 1/2 tsp vanilla extract (some weaker than others so...)
Mix/whisk together well and add to above:
1/2 cup sweet sorghum flour
1/4 cup (packed) brown rice flour
1/4 cup (packed) tapioca starch
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 tsp cinnamon (I use Vietnamese)
Last, mix in:
2 1/2 cups GF quick oats
1 cup butterscotch chips
Preheat oven to 350 F. Letting the dough stand while the oven preheats seems to be enough to "keep it together" so this is one time I don't chill the dough.
Using a level 2-tsp scoop, space dough balls a few inches apart on parchment and bake 11-13 minutes...mine were taking roughly 12 minutes. Cool ON the sheets for about 5 minutes before moving to cooling rack. (Makes ~60)
The original recipe is from Magnolia.....it was good "before" and I can honestly say that I can't tell a difference when made this way!
Now, the men may come along and grab "just one more" if you make these. A most popular recipe around these parts.....
BUTTERSCOTCH OATMEAL COOKIES
Cream together:
1/2 cup butter, room temp
1/4 cup unsweetened applesauce
3/4 cup PACKED light brown sugar
1/2 cup sugar
Add:
1 large egg, room temp
1-1 1/2 tsp vanilla extract (some weaker than others so...)
Mix/whisk together well and add to above:
1/2 cup sweet sorghum flour
1/4 cup (packed) brown rice flour
1/4 cup (packed) tapioca starch
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 tsp cinnamon (I use Vietnamese)
Last, mix in:
2 1/2 cups GF quick oats
1 cup butterscotch chips
Preheat oven to 350 F. Letting the dough stand while the oven preheats seems to be enough to "keep it together" so this is one time I don't chill the dough.
Using a level 2-tsp scoop, space dough balls a few inches apart on parchment and bake 11-13 minutes...mine were taking roughly 12 minutes. Cool ON the sheets for about 5 minutes before moving to cooling rack. (Makes ~60)
Friday, January 4, 2013
Must-see G-Free blog info!
You will want to check out this blog: glutenfree.wordpress.com.....for so many reasons, go there with the intention of staying a while! Grab your mixer and start with the Gluten Free Pull-Aparts! That pizza version.....I don't know if I can hold out for very long now that I've seen it! The Garlic-Parmesan version would satisfy the "pizza" urge for me, too!
She has Whole Grain Sandwich Wraps (Take 3) that need to be made ASAP! One jelly roll pan later and you have sandwich "bread" at the ready! NOT that you should eat this stuff every day though, right?!?!?!? All those carbs are still all those carbs!!! But, honestly, this looks easy compared to so many other GF bread-type recipes. How can we NOT try these?!?!?!? Monkey Bread, Pizza crust, Flat bread.....I'm staring down the Buckwheat Wraps first..... I have days where I need a tortilla!
Every time I find a good source, I'll be rushing over here to let you know!!!
UPDATE: This blog changed to glutenfreegobsmacked.com a while back...and she kinda pooped out this summer...July 2013. A decent recipe source still but I just wanted you to know that the action is non-existent over there right now..... (10/13/13)
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I've been following edibleperspective.com now, too. A slightly different angle on gluten-free but still so much there I find useful! I'm currently toying with her pan bread recipe. It's SO quick and you can make it so many ways! If you need a quick PB&J, now you can have one!! http://www.edibleperspective.com/home/2012/2/19/5-ish-minute-pan-bread.html
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I follow glutenfreeonashoestring; finally purchased her bread book. Tons of great recipes on her website! I pick and choose and change things up. The copycat recipes are awesome!!!
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I follow thedustybaker.com. She posts when she can; they're always good!!
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There's another blog I check out once in a while; I'm not always thrilled with it but I get some decent ideas and can usually change up a recipe to suit my preferences. Check out lynnskitchenadventures.com. She's g-free but does other posts also.
She has Whole Grain Sandwich Wraps (Take 3) that need to be made ASAP! One jelly roll pan later and you have sandwich "bread" at the ready! NOT that you should eat this stuff every day though, right?!?!?!? All those carbs are still all those carbs!!! But, honestly, this looks easy compared to so many other GF bread-type recipes. How can we NOT try these?!?!?!? Monkey Bread, Pizza crust, Flat bread.....I'm staring down the Buckwheat Wraps first..... I have days where I need a tortilla!
Every time I find a good source, I'll be rushing over here to let you know!!!
UPDATE: This blog changed to glutenfreegobsmacked.com a while back...and she kinda pooped out this summer...July 2013. A decent recipe source still but I just wanted you to know that the action is non-existent over there right now..... (10/13/13)
**********************
I've been following edibleperspective.com now, too. A slightly different angle on gluten-free but still so much there I find useful! I'm currently toying with her pan bread recipe. It's SO quick and you can make it so many ways! If you need a quick PB&J, now you can have one!! http://www.edibleperspective.com/home/2012/2/19/5-ish-minute-pan-bread.html
**********************
I follow glutenfreeonashoestring; finally purchased her bread book. Tons of great recipes on her website! I pick and choose and change things up. The copycat recipes are awesome!!!
**********************
I follow thedustybaker.com. She posts when she can; they're always good!!
**********************
There's another blog I check out once in a while; I'm not always thrilled with it but I get some decent ideas and can usually change up a recipe to suit my preferences. Check out lynnskitchenadventures.com. She's g-free but does other posts also.
Tuesday, January 1, 2013
G-Free bits and pieces
There are several gluten-free blogs that I visit regularly and thought it might be handy to list them and a few favorite posts here. Saves the chase.
I know I've mentioned the Slow Cooker Beef Stew in conversation a few times so I'm getting it down here so I stop repeating myself! Go to www.lynnskitchenadventures.com and use a gluten-free flour blend (as she suggests) on the cubed beef and you're good to go! (I subbed in 2 T. sorghum flour with 2 T. white rice flour. No one was the wiser!) She has several other recipes that are worth investigating, too, so take some time and look around.
Check out www.edibleperspective.com, also. Ashley has a lot of new ideas going on there! I especially love her avoidance of the starches! And she uses fun things like quinoa flour!
If you want to try using a ready-made flour blend, www.glutenfreeonashoestring.com is a great place to start. Nicole has cookbooks out now, too, so that may be helpful if you find it easier to navigate g-free baking that way. I took her 'nilla wafer recipe and used my own flour blend.....let's just say it's one of those good/bad/good/bad things!! I make them thinking I'll save them for a cookie crust but they never last long enough to see it happen! YUM!!! They work nicely in banana pudding, too! (If you can't do the milk aspect of pudding, almond milk works nicely! It's best to use the regular version though.)
If all else fails, try a search for what you want to make. So so many gluten-free sites are popping up and more recipes are posted every day!
As a last resort, I'll share MY last resort! Take a recipe you love and tackle a conversion on your own! My initial successes came with muffins and snack cakes calling for 1 1/2 cups of flour. Using the happy trifecta of 1/2 cup EACH sweet white sorghum flour, superfine (brown or white) rice flour, and tapioca starch along with a little xanthan gum, I don't remember even one failure! Of course, once you find something that works, you can fiddle with it every time you make it again. Just remember to take notes! The last thing you want is to get it "just right" and not remember how you did it! Happy experimenting!
I know I've mentioned the Slow Cooker Beef Stew in conversation a few times so I'm getting it down here so I stop repeating myself! Go to www.lynnskitchenadventures.com and use a gluten-free flour blend (as she suggests) on the cubed beef and you're good to go! (I subbed in 2 T. sorghum flour with 2 T. white rice flour. No one was the wiser!) She has several other recipes that are worth investigating, too, so take some time and look around.
Check out www.edibleperspective.com, also. Ashley has a lot of new ideas going on there! I especially love her avoidance of the starches! And she uses fun things like quinoa flour!
If you want to try using a ready-made flour blend, www.glutenfreeonashoestring.com is a great place to start. Nicole has cookbooks out now, too, so that may be helpful if you find it easier to navigate g-free baking that way. I took her 'nilla wafer recipe and used my own flour blend.....let's just say it's one of those good/bad/good/bad things!! I make them thinking I'll save them for a cookie crust but they never last long enough to see it happen! YUM!!! They work nicely in banana pudding, too! (If you can't do the milk aspect of pudding, almond milk works nicely! It's best to use the regular version though.)
If all else fails, try a search for what you want to make. So so many gluten-free sites are popping up and more recipes are posted every day!
As a last resort, I'll share MY last resort! Take a recipe you love and tackle a conversion on your own! My initial successes came with muffins and snack cakes calling for 1 1/2 cups of flour. Using the happy trifecta of 1/2 cup EACH sweet white sorghum flour, superfine (brown or white) rice flour, and tapioca starch along with a little xanthan gum, I don't remember even one failure! Of course, once you find something that works, you can fiddle with it every time you make it again. Just remember to take notes! The last thing you want is to get it "just right" and not remember how you did it! Happy experimenting!
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