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 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 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!!

"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

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!

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 #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!