The season for chocolate.....wait, that's not right. Chocolate is always in season!!! I do what I have to do when I need chocolate and this happened yesterday. Fast and easy. It might need to happen again tomorrow.....
G-FREE CHOCOLATE WAFFLES
1/2 cup sweet white sorghum flour Combine first eight ingredients. Mix well.
1/2 cup superfine brown rice flour
1/2 cup tapioca starch
1/2 cup "Dutch" cocoa (what I had...)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum
1/8 tsp fine sea salt
2 large eggs, room temp Whisk eggs first. Add vanilla and buttermilk.
1 tsp pure vanilla extract
1 1/2 cups buttermilk (shake well before measuring) (Get your waffle iron going.)
4 T unsalted butter, melted Add butter and sugar to egg mixture.
1/2 cup sugar Carefully whisk dry ingredients into wet.
Allow mixture to set til waffle iron is ready. I had better results when I had the temp just a tad below the highest point on the dial...I turned it back to that point after the first waffle turned out a bit too dark and crispy! You know your waffle iron; do what you need to do!
I thought about spreading peanut butter on one but the thought of raspberry jam and mini chocolate chips kept the peanut butter jar on the shelf!! Let me know how you enjoyed yours!!
Tuesday, February 10, 2015
Saturday, November 22, 2014
Chicken Pot Pie Meatloaf
Dubbed so by my youngest, this is the name I'm using for this recipe. Another suggestion was Thanksgiving Chicken Meatloaf. Regardless, if you gild the lily (make gravy) and add potatoes, I doubt you'll have any complaints that this is made with ground chicken! (Serve with steamed green peas and it will be even more like pot pie!)
As for the crackers I used, they are Van's Fire-Roasted Veggie crackers. I rely on Super Wal-Mart and/or the buying club I belong to for these. Amazon offers them but they're priced higher... I like the flavor they add; the multi-grain aspect and the spice combo in/on them give this a little extra something.
The ground chicken I can regularly find is Perdue brand. I haven't tried this with anything else. It's plain ol' ground chicken, the "mixed meat" kind, not the expensive lower-fat white-meat-only package.
I've used both unsweetened plain almond milk and unsweetened plain cashew milk, both Silk brand. I prefer the cashew milk! (It also makes dreamy scalloped potatoes!)
I like LIKE LIKE my Calphalon tri-ply pans...and used my 3-qt chef's pot to saute the veggies and, when they cooled sufficiently, continued to mix the meatloaf in it because the rounded shape made it fast and easy. I try to convince everyone I know that they NEED one of these pans!
CHICKEN POT PIE MEATLOAF - I used my 7x11 Pyrex dish
2 carrots, shredded - roughly 1 C Heat a little extra virgin olive oil and saute
1 onion, chopped - 3/4 C veggies until nearly soft.
2 large ribs celery - 1/2 C
1 tsp dried thyme, crushed Add spices, salt, pepper.
1/4 tsp rubbed sage Cool mixture slightly.
1/2 tsp granulated garlic
1/2 tsp freshly ground black pepper Set oven to 350F.
1/4 tsp sea salt, fine grind Mix in cracker crumbs and milk.
1/2 C crushed Van's Fire-Roasted Veggie Crackers (about 20)
1/2 C "milk"
2 eggs Mix in eggs until everything is incorporated.
2 pounds ground chicken Finally, mix in ground chicken.
Divide mixture in half (more or less) at the ends of a rectangular baking dish. Smooth into oblong shapes. Bake, uncovered, for 75 minutes. (I test with an instant-read thermometer to be sure it's done.)
I'd like to hear if anyone tries this. It was really tough to force myself to measure everything so I could share this!!
As for the crackers I used, they are Van's Fire-Roasted Veggie crackers. I rely on Super Wal-Mart and/or the buying club I belong to for these. Amazon offers them but they're priced higher... I like the flavor they add; the multi-grain aspect and the spice combo in/on them give this a little extra something.
The ground chicken I can regularly find is Perdue brand. I haven't tried this with anything else. It's plain ol' ground chicken, the "mixed meat" kind, not the expensive lower-fat white-meat-only package.
I've used both unsweetened plain almond milk and unsweetened plain cashew milk, both Silk brand. I prefer the cashew milk! (It also makes dreamy scalloped potatoes!)
I like LIKE LIKE my Calphalon tri-ply pans...and used my 3-qt chef's pot to saute the veggies and, when they cooled sufficiently, continued to mix the meatloaf in it because the rounded shape made it fast and easy. I try to convince everyone I know that they NEED one of these pans!
CHICKEN POT PIE MEATLOAF - I used my 7x11 Pyrex dish
2 carrots, shredded - roughly 1 C Heat a little extra virgin olive oil and saute
1 onion, chopped - 3/4 C veggies until nearly soft.
2 large ribs celery - 1/2 C
1 tsp dried thyme, crushed Add spices, salt, pepper.
1/4 tsp rubbed sage Cool mixture slightly.
1/2 tsp granulated garlic
1/2 tsp freshly ground black pepper Set oven to 350F.
1/4 tsp sea salt, fine grind Mix in cracker crumbs and milk.
1/2 C crushed Van's Fire-Roasted Veggie Crackers (about 20)
1/2 C "milk"
2 eggs Mix in eggs until everything is incorporated.
2 pounds ground chicken Finally, mix in ground chicken.
Divide mixture in half (more or less) at the ends of a rectangular baking dish. Smooth into oblong shapes. Bake, uncovered, for 75 minutes. (I test with an instant-read thermometer to be sure it's done.)
I'd like to hear if anyone tries this. It was really tough to force myself to measure everything so I could share this!!
Saturday, November 1, 2014
Speedy Black Bean Soup
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!
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!
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.
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