My "sister" needs this post up today so...here it is! A simple quick soup that tastes darn good for how quickly it comes together. Of course, it's better the next day but when isn't that the case?!? Serve with tortilla chips (crush them in your bowl) and shredded Mexican cheese!
SPEEDY BLACK BEAN SOUP - 3 or 4 quart pot
1 tsp olive oil Heat oil. Add onions and cook til just beginning to
3/4 cup chopped onions brown, stirring occasionally.
2 cans (~15 oz each) black beans, with liquid Add one can of beans and
1 can (14 1/2 oz) chicken broth (I use low-sodium) MASH. Raise heat
1 can corn kernels, drained to high, add broth and whole
1 can (14 1/2 oz) Mexican-style stewed tomatoes beans. Stir well.
2-3 bay leaves Add corn, then remaining
1 tsp minced garlic ingredients. Cover and bring
1 tsp balsamic vinegar to boil. Reduce heat to low and
1/2 tsp ground cumin simmer to let flavors blend (8-10
minutes) stirring often to prevent
sticking.
This recipe is one of those I-need-to-warm-up-right-now soups. Also, it's easily made "hotter" by using different tomato blends or just add your own touch!
Saturday, November 1, 2014
Monday, September 29, 2014
Gluten-free Caramel Apple Upside-Down Cake
Oh, thank you bettycrocker.com for this amazing recipe! It didn't take much to make it g-free and I'm still trying to decide whether or not that's a good thing! All your gluten eating friends will want some...and you'll share because you won't want this cake lingering in your kitchen calling your name at all hours of the day and night! It's good and it's easy to make, too!!
I can't say what glass pans will do as I use my favorite 9-inch heavy duty metal non-stick pan with this recipe. It pops out like a dream so I won't bother to try it in the Pyrex. Sorry, but you're on your own if you do. Just make sure to butter/spray the sides and bottom well...
CARAMEL APPLE UPSIDE-DOWN CAKE (8- or 9-inch square pan) Oven to 325F.
Topping
1/4 cup butter
2/3 cup packed brown sugar (I use dark, better flavor!)
1/2 tsp ground cinnamon
2 medium apples, Granny Smith work WELL, cut into 1/2-in. wedges (16 per apple)
Using a small (1 quart) pan, heat butter til just melted, stirring if needed. Stir in brown sugar. Heat til it just begins to boil then immediately remove from the heat. Stir in cinnamon. Pour the "goo" into the pan, spreading it evenly. Arrange the apple wedges over the "goo" as evenly and as tightly as possible. Overlap where necessary. (I began in the corners and worked my way inward.)
Cake
1/3 cup superfine white rice flour Combine all flours, starch, baking powder,
1/3 cup sweet rice flour cinnamon, xanthan gum, and salt; set aside.
1/3 cup sweet white sorghum flour
1/3 cup tapioca starch
1 tsp baking powder
1/4 - 1/2 tsp ground cinnamon
1/4 tsp xanthan gum
1/4 tsp salt
1 cup sugar Beat sugar and butter til fairly fluffy. (Betty suggests
1/2 cup butter, softened using a mixer but I did it by hand with a spoon...) Add
2 eggs eggs, beating in one at a time, til smooth. Add vanilla.
1/2 tsp vanilla Slowly and gradually beat in flour mixture alternately with
1/4 cup milk milk, beating after each addition. The end result should
be almost silky smooth.
Spread batter over the apples. Bake 55-65 minutes (til the pick comes out clean.) The 9-inch pan took exactly 55 minutes so the 8-inch will take the 5-10 minutes more. Cool on a rack for 15 minutes. Run a knife (plastic, if using a metal pan) around the edges to loosen the cake. Place your serving plate upside down over the pan, hang on like mad, and flip it upside-down! Set it down a little harder than usual to make sure all the topping dropped and remove the pan. You can eat it warm but as it gets closer to room temp the caramel begins to harden up a bit, more like a caramel apple.
I can't tell you what it tastes like after a day...no, no I can't! So, let me know if you find out!! Betty says to store leftovers loosely covered though!
I can't say what glass pans will do as I use my favorite 9-inch heavy duty metal non-stick pan with this recipe. It pops out like a dream so I won't bother to try it in the Pyrex. Sorry, but you're on your own if you do. Just make sure to butter/spray the sides and bottom well...
CARAMEL APPLE UPSIDE-DOWN CAKE (8- or 9-inch square pan) Oven to 325F.
Topping
1/4 cup butter
2/3 cup packed brown sugar (I use dark, better flavor!)
1/2 tsp ground cinnamon
2 medium apples, Granny Smith work WELL, cut into 1/2-in. wedges (16 per apple)
Using a small (1 quart) pan, heat butter til just melted, stirring if needed. Stir in brown sugar. Heat til it just begins to boil then immediately remove from the heat. Stir in cinnamon. Pour the "goo" into the pan, spreading it evenly. Arrange the apple wedges over the "goo" as evenly and as tightly as possible. Overlap where necessary. (I began in the corners and worked my way inward.)
Cake
1/3 cup superfine white rice flour Combine all flours, starch, baking powder,
1/3 cup sweet rice flour cinnamon, xanthan gum, and salt; set aside.
1/3 cup sweet white sorghum flour
1/3 cup tapioca starch
1 tsp baking powder
1/4 - 1/2 tsp ground cinnamon
1/4 tsp xanthan gum
1/4 tsp salt
1 cup sugar Beat sugar and butter til fairly fluffy. (Betty suggests
1/2 cup butter, softened using a mixer but I did it by hand with a spoon...) Add
2 eggs eggs, beating in one at a time, til smooth. Add vanilla.
1/2 tsp vanilla Slowly and gradually beat in flour mixture alternately with
1/4 cup milk milk, beating after each addition. The end result should
be almost silky smooth.
Spread batter over the apples. Bake 55-65 minutes (til the pick comes out clean.) The 9-inch pan took exactly 55 minutes so the 8-inch will take the 5-10 minutes more. Cool on a rack for 15 minutes. Run a knife (plastic, if using a metal pan) around the edges to loosen the cake. Place your serving plate upside down over the pan, hang on like mad, and flip it upside-down! Set it down a little harder than usual to make sure all the topping dropped and remove the pan. You can eat it warm but as it gets closer to room temp the caramel begins to harden up a bit, more like a caramel apple.
I can't tell you what it tastes like after a day...no, no I can't! So, let me know if you find out!! Betty says to store leftovers loosely covered though!
Wednesday, September 10, 2014
G-Free Lighter Morning Glory Muffins
These have been tried with a few different flour combinations over the last few years. They don't sound especially good to many so don't go out of your way to describe the contents until after your "subjects" take a bite or two! The prunes help the sweetness along so you don't need to add more brown sugar. They are wonderfully moist and tend to stay that way. Not that they'll last all that long so there's no need to worry!
LIGHTER MORNING GLORY MUFFINS - modified from food.com #271283
- makes 1 dozen - spray the tin(s)
1 large egg Oven to 400 degrees F.
2/3 cup unsweetened applesauce
1/3 cup "milk" (I use unsweetened almond milk) Combine egg through oil.
1/4 cup PACKED brown sugar
1/4 cup honey
2 T oil (I've used canola but plan to try melted coconut oil)
3 medium carrots, shredded (about 1 1/2 cups) Add carrots and prunes to
1/2 cup prunes, chopped above mixture.
1/2 cup sweet white sorghum flour Combine all dry ingredients except
1/4 cup teff flour oats.
1/4 cup rice flour (brown or white, superfine only!) Add oats.
1/4 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup rolled oats, regular (I'm sure quick would work)
Muffin cups will be pretty full so distribute the batter as evenly as possible. Bake about 23 minutes, til the pick comes out clean. Remove from pan(s) immediately.
When completely cool, I sometimes wrap individual muffins and then freeze four to a quart freezer bag. They keep well for a month. I wouldn't know about anything after that amount of time!
LIGHTER MORNING GLORY MUFFINS - modified from food.com #271283
- makes 1 dozen - spray the tin(s)
1 large egg Oven to 400 degrees F.
2/3 cup unsweetened applesauce
1/3 cup "milk" (I use unsweetened almond milk) Combine egg through oil.
1/4 cup PACKED brown sugar
1/4 cup honey
2 T oil (I've used canola but plan to try melted coconut oil)
3 medium carrots, shredded (about 1 1/2 cups) Add carrots and prunes to
1/2 cup prunes, chopped above mixture.
1/2 cup sweet white sorghum flour Combine all dry ingredients except
1/4 cup teff flour oats.
1/4 cup rice flour (brown or white, superfine only!) Add oats.
1/4 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup rolled oats, regular (I'm sure quick would work)
Muffin cups will be pretty full so distribute the batter as evenly as possible. Bake about 23 minutes, til the pick comes out clean. Remove from pan(s) immediately.
When completely cool, I sometimes wrap individual muffins and then freeze four to a quart freezer bag. They keep well for a month. I wouldn't know about anything after that amount of time!
Tuesday, September 2, 2014
Cheesy Brown Rice "Patties"
This is more of a concept than a recipe but, for the sake of explanation, I'm writing it up like a recipe... With a change of spice profile and cheese, you can take these in any direction you want. When this idea occurred to me, I looked up what others had done with it and took bits and pieces of what little I found, twisted it up with what I had in the frig, and was pretty content with the results! I plan to do this every time I have extra brown rice around! And I plan to intentionally have it around!!
CHEESY BROWN RICE PATTIES - makes 5 or so "burger-sized" patties
Prep the veggies first - I used:
1/2 orange bell pepper
the better part of a small red onion, minced
1/2 a large carrot, shredded
1 large clove of garlic, minced - add after a few minutes
Heat 1 T olive oil in non-stick skillet. Add prepped veggies and cook, stirring occasionally, til they begin to soften. Add garlic. Cook til nearly done. Mix in:
spices - I used about 1/2 tsp crushed oregano, 1/4 tsp basil, 1/2 tsp parsley
a good handful of baby spinach, chopped - cook til wilted
Remove and cool the contents of the pan while you prep the rice and cheese. Leave skillet on cook top as you will use it to "fry" the patties.
Beat one large egg in medium bowl.
Add about 2 cups of cooked chilled brown rice - mix thoroughly.
Next comes the tricky part. Take half of the rice mixture and make 5 patty bases in the skillet. Make an even layer of shredded cheese to nearly cover each base. (I used finely chopped Provolone because it needed eaten and I was going for an Italian direction anyway.) Carefully place the rest of the rice mixture on top of the cheese to form patties. You'll have to force them into submission as they are prone to falling apart a bit. They WILL, however, bend to your will so stay determined!
Turn the burner to just above low and wait til the patties crisp up on the first side before you try to turn them. IF you try to flip before they're set, you will make a mess.....so DON'T DO IT! Some of the cheese may slide down and start to fry, too, but it will serve to help them stick together better anyway!
Flip when ready and cook the second side to a crispy finish. Cool a few minutes and EAT IMMEDIATELY!! Leftovers can be reheated/warmed in the microwave easily enough but they do dry out a tad.
Mexican version: BETTER than the original attempt!!
I kept the original veggies (with the exception of the spinach) and added a drained (small) can of chopped green chilies. The spice combo was the oregano with (and I'm guessing here because I am notorious for not measuring...) 1/2 tsp cumin, a scant 1/2 tsp chili powder, and a few cranks of freshly cracked black pepper. I had some Chipotle pepper white Cheddar cheese for the "middles" and that made them absolutely fantastic!! I'm thinking I'll try to use some of my jarred roasted red peppers, drained really well of course, in the initial veggie mix...and maybe some fresh jalapeno!! And cilantro, because I LIKE it! (I know, you do what you have to do with that!)
Another thought: Cooking the rice in chicken broth and using some chopped chicken in the patties... Of course, this leads me to more thinking.....someone should try minced ham with Swiss cheese!! Who needs bread!?! See, endless possibilities!
CHEESY BROWN RICE PATTIES - makes 5 or so "burger-sized" patties
Prep the veggies first - I used:
1/2 orange bell pepper
the better part of a small red onion, minced
1/2 a large carrot, shredded
1 large clove of garlic, minced - add after a few minutes
Heat 1 T olive oil in non-stick skillet. Add prepped veggies and cook, stirring occasionally, til they begin to soften. Add garlic. Cook til nearly done. Mix in:
spices - I used about 1/2 tsp crushed oregano, 1/4 tsp basil, 1/2 tsp parsley
a good handful of baby spinach, chopped - cook til wilted
Remove and cool the contents of the pan while you prep the rice and cheese. Leave skillet on cook top as you will use it to "fry" the patties.
Beat one large egg in medium bowl.
Add about 2 cups of cooked chilled brown rice - mix thoroughly.
Next comes the tricky part. Take half of the rice mixture and make 5 patty bases in the skillet. Make an even layer of shredded cheese to nearly cover each base. (I used finely chopped Provolone because it needed eaten and I was going for an Italian direction anyway.) Carefully place the rest of the rice mixture on top of the cheese to form patties. You'll have to force them into submission as they are prone to falling apart a bit. They WILL, however, bend to your will so stay determined!
Turn the burner to just above low and wait til the patties crisp up on the first side before you try to turn them. IF you try to flip before they're set, you will make a mess.....so DON'T DO IT! Some of the cheese may slide down and start to fry, too, but it will serve to help them stick together better anyway!
Flip when ready and cook the second side to a crispy finish. Cool a few minutes and EAT IMMEDIATELY!! Leftovers can be reheated/warmed in the microwave easily enough but they do dry out a tad.
Mexican version: BETTER than the original attempt!!
I kept the original veggies (with the exception of the spinach) and added a drained (small) can of chopped green chilies. The spice combo was the oregano with (and I'm guessing here because I am notorious for not measuring...) 1/2 tsp cumin, a scant 1/2 tsp chili powder, and a few cranks of freshly cracked black pepper. I had some Chipotle pepper white Cheddar cheese for the "middles" and that made them absolutely fantastic!! I'm thinking I'll try to use some of my jarred roasted red peppers, drained really well of course, in the initial veggie mix...and maybe some fresh jalapeno!! And cilantro, because I LIKE it! (I know, you do what you have to do with that!)
Another thought: Cooking the rice in chicken broth and using some chopped chicken in the patties... Of course, this leads me to more thinking.....someone should try minced ham with Swiss cheese!! Who needs bread!?! See, endless possibilities!
Sunday, August 31, 2014
G-Free Pumpkin Breads
I thought I'd lost this. It was getting ugly! Paper piles and pack-rat self.....humph. Based on food.com recipe #393600. I always make three mini loaves. Great to freeze. Without further ado.....
MINI PUMPKIN BREADS - makes 3 or the usual one larger loaf Oven: 350 F.
3/4 cup sugar Whisk together sugar, oil, applesauce. Then add eggs.
1/4 cup oil
1/4 cup unsweetened applesauce
2 eggs
1 cup canned pumpkin Add vanilla and spices to pumpkin.
1 tsp vanilla extract (I use powdered orange zest, ~1/2 tsp)
3/4 tsp cinnamon
1/4 tsp nutmeg OR 1-2 tsp orange zest Add to sugar mixture.
1/3 cup apple juice (or water or more applesauce)
Flour blend --- 1/2 cup + 1 T EACH of the following: Combine all dry ingredients.
sweet white sorghum flour Add alternately to pumpkin
rice flour (either) mixture with apple juice.
tapioca starch
1/2 tsp xanthan gum (seems to add shelf life in these)
1 tsp baking soda
1/4 tsp salt
I spray my pans, regardless of non-stick status. Minis take close to 30 minutes. Give a larger loaf 45-55 minutes. They'll spring back when completely baked and you should get a "clean pick" when you poke one.
MINI PUMPKIN BREADS - makes 3 or the usual one larger loaf Oven: 350 F.
3/4 cup sugar Whisk together sugar, oil, applesauce. Then add eggs.
1/4 cup oil
1/4 cup unsweetened applesauce
2 eggs
1 cup canned pumpkin Add vanilla and spices to pumpkin.
1 tsp vanilla extract (I use powdered orange zest, ~1/2 tsp)
3/4 tsp cinnamon
1/4 tsp nutmeg OR 1-2 tsp orange zest Add to sugar mixture.
1/3 cup apple juice (or water or more applesauce)
Flour blend --- 1/2 cup + 1 T EACH of the following: Combine all dry ingredients.
sweet white sorghum flour Add alternately to pumpkin
rice flour (either) mixture with apple juice.
tapioca starch
1/2 tsp xanthan gum (seems to add shelf life in these)
1 tsp baking soda
1/4 tsp salt
I spray my pans, regardless of non-stick status. Minis take close to 30 minutes. Give a larger loaf 45-55 minutes. They'll spring back when completely baked and you should get a "clean pick" when you poke one.
Sunday, May 4, 2014
GF Peanut Butter Pancakes
Grabbed this idea from food.com (again) and have made it twice in as many days! With a light peanut butter flavor, they have way more staying power than regular pancakes. No complaints with these from any age range!!
PEANUT BUTTER PANCAKES
1/3 C sweet white sorghum flour Mix all dry ingredients together; set aside.
1/3 C superfine brown rice flour
2 T teff flour - place in 1/3 cup measure and fill the rest of the way with
tapioca starch
2 T sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1/8 tsp (kosher) salt
1 egg, whisk lightly, then add
1/3 C crunchy peanut butter (I used Skippy Natural) then whisk in
1 T melted butter, then whisk in
1 C buttermilk Heat non-stick skillet on low.
Thoroughly whisk dry ingredients with wet. When skillet passes the "dancing water" test, add small amounts of batter (silver dollar size or so) at a time; I get 6-7 or so in at a time. If you make them larger, it takes forever to "bake" them through. Doughy pancakes are just gross.....
I'm guessing at how many this makes - 15 to 20; we started eating them before they were finished and no one kept count!
PEANUT BUTTER PANCAKES
1/3 C sweet white sorghum flour Mix all dry ingredients together; set aside.
1/3 C superfine brown rice flour
2 T teff flour - place in 1/3 cup measure and fill the rest of the way with
tapioca starch
2 T sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1/8 tsp (kosher) salt
1 egg, whisk lightly, then add
1/3 C crunchy peanut butter (I used Skippy Natural) then whisk in
1 T melted butter, then whisk in
1 C buttermilk Heat non-stick skillet on low.
Thoroughly whisk dry ingredients with wet. When skillet passes the "dancing water" test, add small amounts of batter (silver dollar size or so) at a time; I get 6-7 or so in at a time. If you make them larger, it takes forever to "bake" them through. Doughy pancakes are just gross.....
I'm guessing at how many this makes - 15 to 20; we started eating them before they were finished and no one kept count!
Sunday, April 20, 2014
Almond Joy Cookies!!
I decided to get on the almond flour bandwagon and did a search for these. I started with a recipe on carrotsncake.com and changed it to suit what I wanted, what I had, what sounded like a good flavor balance. I must say, these are a treat! The recipe makes only 12-14 cookies so you can easily get them all on one sheet. It's also handy to pop them in after you've had the oven on for something else since they require some chilling-in-the-frig time. (Their recipe states to chill for at least one hour; I mixed them in the morning, baked them in the evening, and think at least four hours in the frig is a better minimum chill time.)
Almond Joy Cookies - I used my stainless steel jelly roll pan; all fit nicely.
1 1/2 cups almond flour (NOT almond meal)
1/4 tsp baking soda
1/8 tsp kosher salt Mix first six ingredients together fairly well; then fold in all
2 T melted coconut oil the "bits" til thoroughly combined. Wrap in plastic wrap
1 egg and place in frig to chill (4 hours is good but 8 won't
1/4 cup pure maple syrup hurt!)
1/2 cup mini chocolate chips Set oven to 350F. Divide dough
1/4 cup dried unsweetened coconut, small shred evenly, 12-14 balls (depends on
1/4 cup raw almonds, small chop how much dough you snitch.)
Evenly space cookies on sheet (I didn't grease the sheet as I was pretty sure the fat content of the dough would allow them to release without difficulty but you can grease/spray if you want.) Press dough balls into cookie shapes. If you forget to do this, you WILL have baked balls instead of cookies..... Bake 10-14 minutes, depending on how small you made them. I had 13 on the sheet making them a generous T each and it took 14 minutes to bake. There would have been 14 but I tasted too much dough... I cooled them completely ON the sheet before removing.
OK, you MUST taste them when slightly warm and again when cool.....so you'll know leaving them alone for a night makes them really chewy and so much better the next day! But you're going to taste one so...just do it! But don't say I didn't tell you that they improve drastically with a little time in an airtight container!! Because I just did!!
I was going to try freezing a few to let you know how they hold up....but that's just not going to happen! You're on your own!!
Almond Joy Cookies - I used my stainless steel jelly roll pan; all fit nicely.
1 1/2 cups almond flour (NOT almond meal)
1/4 tsp baking soda
1/8 tsp kosher salt Mix first six ingredients together fairly well; then fold in all
2 T melted coconut oil the "bits" til thoroughly combined. Wrap in plastic wrap
1 egg and place in frig to chill (4 hours is good but 8 won't
1/4 cup pure maple syrup hurt!)
1/2 cup mini chocolate chips Set oven to 350F. Divide dough
1/4 cup dried unsweetened coconut, small shred evenly, 12-14 balls (depends on
1/4 cup raw almonds, small chop how much dough you snitch.)
Evenly space cookies on sheet (I didn't grease the sheet as I was pretty sure the fat content of the dough would allow them to release without difficulty but you can grease/spray if you want.) Press dough balls into cookie shapes. If you forget to do this, you WILL have baked balls instead of cookies..... Bake 10-14 minutes, depending on how small you made them. I had 13 on the sheet making them a generous T each and it took 14 minutes to bake. There would have been 14 but I tasted too much dough... I cooled them completely ON the sheet before removing.
OK, you MUST taste them when slightly warm and again when cool.....so you'll know leaving them alone for a night makes them really chewy and so much better the next day! But you're going to taste one so...just do it! But don't say I didn't tell you that they improve drastically with a little time in an airtight container!! Because I just did!!
I was going to try freezing a few to let you know how they hold up....but that's just not going to happen! You're on your own!!
Subscribe to:
Posts (Atom)