So I realized that life has really gotten in the way. It has been a few years since I wrote anything. I am not sure if I want to keep with the recipes or just take this into other directions as well. I suppose I will just write and see what happens.
The last few years have been challenging but I just keep plugging away. Hard work over time will produce great rewards. At least that is what I am learning in Kung Fu. It is difficult to feel bad when it is so sunny and beautiful outside. Plus my life is pretty good all things considered. Friends, family and everything else. I might not have the job of my dreams yet but I am working on it. I am doing volunteer work and taking classes to help me get my professional license so I can do what I am trained to do here.
I have been cooking more. It has been more challenging since I now have vegan and paleo friends. Our parties are pretty interesting food wise. I have some amazing gluten free paleo vegan recipes. I have been doing more roasting and also found a great pizza crust recipe. I will have to post those at some point.
There are days when I feel down and like nothing is going my way. But then I remember that a bad day in paradise is still a good day anywhere else. Some days I think I might just write for a living. That way I can do it on my schedule. I just don't know what to write about...it probably should be something close to my heart though.
I think this is enough for now. I don't know if anyone is actually going to read this but I really don't care. I will try to get some recipes up before the end of the month. I might have some funny stories as well. It all depends on how life goes.
Wednesday, March 18, 2015
Friday, June 17, 2011
Back in Action
So after a nice long vacation and some surgery I am back in the kitchen. I am off work recovering but since since my left hand is not involved I can still cut, chop, and cook, just not as fast as I usually can.
So I had taken out some chicken and was tired of all the same old things I usually do with chicken and figured that since I had some extra time to cook I would make this chicken casserole recipe that we both like but it takes a while and is not practical on weeknights.
I first found this recipe on the food network. We were out of town for a party and to fill some time I turned on the food network and this woman was making this really yummy looking chicken and wild rice casserole. When I got home I found the recipe on their web site and made it. We then had to really change it for our tastes. The way it is written it is way too salty for us and a bit too rich. I will put our changes at the end of the recipe.
Creamy Baked Chicken and Wild Rice Casserole (Sunny Anderson, Food Network)
6 tablespoons unsalted butter, plus more for casserole dish
5 cups water
1 sprig fresh thyme (or about 1tsp dried)
1 Bay Leaf
2 Tablespoons Salt
2 boneless, skinless chicken breasts
1 1/3 cups wild rice
6 tablespoons dark brown sugar
1 cup cranberries, fresh or frozen
2 Tablespoon chopped fresh rosemary
1/4 cup GF bread crumbs
salt
5 ounces mushrooms, quartered (about 2 cups)
1 small onion, chopped
2 1/2 cups heavy cream
1/2 tsp ground cinnamon
2 cups shredded Gruyere Cheese
Freshly ground black pepper
Preheat the oven to 375, butter a 9x13 casserole dish.
In a large saucepan, combine the water, thyme, bay leaf and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on the thickness of the chicken. Remove the cooked chicken to a cutting board and let cool. When cool enough to handle cut chicken into 1/2 inch cubes and reserve.
Return the water the chicken was cooked in to a boil and add the rice. Cover, and cook over medium hat until the the rice grains split, about 40-45 minutes. All the water might not have been absorbed when the rice is cooked and that is fine. Drain any excess water, put in a bowl and set aside.
In a small pot over medium heat, add 2 tablespoons of the butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside.
In a large straight sided saute pan over medium heat, melt 2 tablespoons butter. Add mushrooms, onions and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then simmer about 2 minutes to thicken slightly. Add the cheese and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season with salt and pepper to taste, then transfer to the prepared casserole dish. Spread the cranberry mixture evenly over the top and bake until golden and bubbling, about 15-20 minutes. Remove from oven and serve hot.
My changes:
First I do not turn on the oven to pre-heat until the rice is almost done. I don't think it needs to be on for over an hour before I use it. It just has to be at the right temperature before I put the casserole in.
For the cooking liquid for the chicken and the rice I use either 5 cups water, no salt, and 1 tablespoon of chicken stock base or half water, half chicken stock. This flavors the chicken and the rice and the residual salt in the broth is plenty for us.
I leave out the pinch of salt in the cranberry mixture. It just did not taste good to me there. I also will leave out the rosemary if I don't have fresh, since the dried just doesn't taste right and it tastes fine with out it.
I will either use the butter or 2 tablespoons olive oil to saute the mushrooms and onions, that depends on my mood and how rich I want the final product to be.
For the casserole sauce I use 1 cup heavy cream and 1 1/2 cups whole milk. I usually don't have the time to search out grated Gruyere cheese and it is expensive so I just use grated Swiss. Today I used 1 cups grated Swiss cheese and 1 cup of that Italian 5 cheese blend (the one with Mozzerella, Parmesan, etc.). I will usually buy pre-grated cheese since I really dislike grating cheese but the whole blocks do have better flavor. I have found pre-grated Gruyere cheese at Trader Joe's market, but it is expensive and not really worth the trip. Plus I then get distracted by all the other yummy things there and a trip to buy cheese turns into $50-60 dollars.
Today I also added some frozen peas since I wanted some color in the casserole. I would have sauteed some fresh spinach with the mushrooms and onions if I had any, but maybe next time. I did not have GF bread crumbs but I did have GF oats so I used those instead. I have also just cut the butter and sugar with some GF flour and sprinkled that on top with the cranberries. If this is too sweet for you you could just use the bread crumbs as a topping. Or you can get all Minnesotan on it and put some crumbled potato chips on top and make it a hot dish.
I was going to take a picture but the camera battery is dead. I will post one soon. I would recommend making the recipe as written first and then seeing what if anything you want to change.
Here is the link to the original recipe, there is not a picture there but you can read the reviews and what other people did with the recipe.
http://www.foodnetwork.com/recipes/sunny-anderson/creamy-baked-chicken-and-wild-rice-casserole-recipe/index.html
So I had taken out some chicken and was tired of all the same old things I usually do with chicken and figured that since I had some extra time to cook I would make this chicken casserole recipe that we both like but it takes a while and is not practical on weeknights.
I first found this recipe on the food network. We were out of town for a party and to fill some time I turned on the food network and this woman was making this really yummy looking chicken and wild rice casserole. When I got home I found the recipe on their web site and made it. We then had to really change it for our tastes. The way it is written it is way too salty for us and a bit too rich. I will put our changes at the end of the recipe.
Creamy Baked Chicken and Wild Rice Casserole (Sunny Anderson, Food Network)
6 tablespoons unsalted butter, plus more for casserole dish
5 cups water
1 sprig fresh thyme (or about 1tsp dried)
1 Bay Leaf
2 Tablespoons Salt
2 boneless, skinless chicken breasts
1 1/3 cups wild rice
6 tablespoons dark brown sugar
1 cup cranberries, fresh or frozen
2 Tablespoon chopped fresh rosemary
1/4 cup GF bread crumbs
salt
5 ounces mushrooms, quartered (about 2 cups)
1 small onion, chopped
2 1/2 cups heavy cream
1/2 tsp ground cinnamon
2 cups shredded Gruyere Cheese
Freshly ground black pepper
Preheat the oven to 375, butter a 9x13 casserole dish.
In a large saucepan, combine the water, thyme, bay leaf and salt and bring to a boil over medium heat. Add the chicken and simmer until cooked through, about 15 minutes, depending on the thickness of the chicken. Remove the cooked chicken to a cutting board and let cool. When cool enough to handle cut chicken into 1/2 inch cubes and reserve.
Return the water the chicken was cooked in to a boil and add the rice. Cover, and cook over medium hat until the the rice grains split, about 40-45 minutes. All the water might not have been absorbed when the rice is cooked and that is fine. Drain any excess water, put in a bowl and set aside.
In a small pot over medium heat, add 2 tablespoons of the butter. When the butter is melted add the brown sugar, cranberries, rosemary, bread crumbs, and a pinch of salt. Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside.
In a large straight sided saute pan over medium heat, melt 2 tablespoons butter. Add mushrooms, onions and a pinch of salt. Saute until the mushrooms are browned, about 5 minutes. Add the heavy cream and the cinnamon, bring to a boil, then simmer about 2 minutes to thicken slightly. Add the cheese and mix to incorporate. Add the rice and chicken to the pot and stir to combine. Season with salt and pepper to taste, then transfer to the prepared casserole dish. Spread the cranberry mixture evenly over the top and bake until golden and bubbling, about 15-20 minutes. Remove from oven and serve hot.
My changes:
First I do not turn on the oven to pre-heat until the rice is almost done. I don't think it needs to be on for over an hour before I use it. It just has to be at the right temperature before I put the casserole in.
For the cooking liquid for the chicken and the rice I use either 5 cups water, no salt, and 1 tablespoon of chicken stock base or half water, half chicken stock. This flavors the chicken and the rice and the residual salt in the broth is plenty for us.
I leave out the pinch of salt in the cranberry mixture. It just did not taste good to me there. I also will leave out the rosemary if I don't have fresh, since the dried just doesn't taste right and it tastes fine with out it.
I will either use the butter or 2 tablespoons olive oil to saute the mushrooms and onions, that depends on my mood and how rich I want the final product to be.
For the casserole sauce I use 1 cup heavy cream and 1 1/2 cups whole milk. I usually don't have the time to search out grated Gruyere cheese and it is expensive so I just use grated Swiss. Today I used 1 cups grated Swiss cheese and 1 cup of that Italian 5 cheese blend (the one with Mozzerella, Parmesan, etc.). I will usually buy pre-grated cheese since I really dislike grating cheese but the whole blocks do have better flavor. I have found pre-grated Gruyere cheese at Trader Joe's market, but it is expensive and not really worth the trip. Plus I then get distracted by all the other yummy things there and a trip to buy cheese turns into $50-60 dollars.
Today I also added some frozen peas since I wanted some color in the casserole. I would have sauteed some fresh spinach with the mushrooms and onions if I had any, but maybe next time. I did not have GF bread crumbs but I did have GF oats so I used those instead. I have also just cut the butter and sugar with some GF flour and sprinkled that on top with the cranberries. If this is too sweet for you you could just use the bread crumbs as a topping. Or you can get all Minnesotan on it and put some crumbled potato chips on top and make it a hot dish.
I was going to take a picture but the camera battery is dead. I will post one soon. I would recommend making the recipe as written first and then seeing what if anything you want to change.
Here is the link to the original recipe, there is not a picture there but you can read the reviews and what other people did with the recipe.
http://www.foodnetwork.com/recipes/sunny-anderson/creamy-baked-chicken-and-wild-rice-casserole-recipe/index.html
Saturday, February 19, 2011
Italian Chicken
This is another of my quick and easy recipes. I came up with this my self one evening when I had no idea what to make for dinner, I had chicken defrosted and needed something to do with it. We were tired of stir fry and did not want chicken sandwiches. So I grabbed some ingredients from the pantry and came up with this. I will try to quantify the recipe but it is never the same twice since I don't measure the ingredients, I just put in as much as I want when I am making it.
Since I whipped it up on the fly we refer to it in my house as Italian ass chicken.
2 boneless, skinless chicken breasts
Tomatoes, diced
Olives
Olive tapenade
Olive oil
Basalmic vinegar
Minced garlic
Parmesan cheese
Mozzerella cheese
Cream
Cut the chicken into cubes, season with salt and pepper. You can also use an Italian spice mix, garlic, basil, oregano or what ever strikes your fancy Put the olive oil into a heavy saute pan and once the oil is hot add the chicken. Saute the chicken and once it is cooked remove it from the pan, put on a plate and set aside to stay warm.
Wipe the exces oil from the pan then add the tomatoes (I usually use canned since this is not usually a meal that is planned in advance), garlic and olives to the pan and saute about 2-3 minutes. Add about a tablespoon of the tapenade (or more if you want) and mix to combine. Add the basalmic vinegar and stir. I don't always use cream but if I do it is just a splash to lighten the sauce up.
Return the chicken to the pan and stir it into the sauce. Let the chicken warm up in the sauce and let the sauce reduce a bit to thicken. Add the parmesan cheese stir and serve on rice. Sprinkle with the mozzrella cheese. You can also serve on GF pasta as well.
This makes wonderful leftovers. I have two kinds of tapenade in my house. I was using the mild one until I ran out and now all that is left is the hot. Since it is really hot I use less of it and add more olives into the sauce. The tapenade adds a wonderful briny olive flavor to the dish. You could also use capers for the same effect. I have also served this with artichoke asiago bruchetta topping on the side. You can very the seasonings to taste. Right now I am hooked on a seasoning mix from Penzey's spices that is is wonderful on the chicken. But you can use as much or as little of anything you want. If there is something you feel must go into an Italian chicken dish put it in. You could slice up pepperoni and add it in when you add the chicken back to the pan.
Since I whipped it up on the fly we refer to it in my house as Italian ass chicken.
2 boneless, skinless chicken breasts
Tomatoes, diced
Olives
Olive tapenade
Olive oil
Basalmic vinegar
Minced garlic
Parmesan cheese
Mozzerella cheese
Cream
Cut the chicken into cubes, season with salt and pepper. You can also use an Italian spice mix, garlic, basil, oregano or what ever strikes your fancy Put the olive oil into a heavy saute pan and once the oil is hot add the chicken. Saute the chicken and once it is cooked remove it from the pan, put on a plate and set aside to stay warm.
Wipe the exces oil from the pan then add the tomatoes (I usually use canned since this is not usually a meal that is planned in advance), garlic and olives to the pan and saute about 2-3 minutes. Add about a tablespoon of the tapenade (or more if you want) and mix to combine. Add the basalmic vinegar and stir. I don't always use cream but if I do it is just a splash to lighten the sauce up.
Return the chicken to the pan and stir it into the sauce. Let the chicken warm up in the sauce and let the sauce reduce a bit to thicken. Add the parmesan cheese stir and serve on rice. Sprinkle with the mozzrella cheese. You can also serve on GF pasta as well.
This makes wonderful leftovers. I have two kinds of tapenade in my house. I was using the mild one until I ran out and now all that is left is the hot. Since it is really hot I use less of it and add more olives into the sauce. The tapenade adds a wonderful briny olive flavor to the dish. You could also use capers for the same effect. I have also served this with artichoke asiago bruchetta topping on the side. You can very the seasonings to taste. Right now I am hooked on a seasoning mix from Penzey's spices that is is wonderful on the chicken. But you can use as much or as little of anything you want. If there is something you feel must go into an Italian chicken dish put it in. You could slice up pepperoni and add it in when you add the chicken back to the pan.
Saturday, February 12, 2011
Taco Hot Dish
So I got this recipe from my sister-in-law who made it for us one evening. I then took it and made it mine. It is not too much different it just has more of the flavors I look for in a Mexican dish. It is kind of a casserole, kind of a pie so I just call it a hot dish.
So this is pretty easy. But it tastes good and I get dinner and leftovers from it. It is easy to scale up for more people, just make more meat and use a bigger pan.
1 pound ground beef (I use grass fed organic meat with 10% fat or less, but you can use what ever you like)
Taco seasoning
GF corn tortillas
Shredded taco cheese (or cheddar or what ever you want)
Salsa (I like Pace chunky salsa, medium hot)
9 inch cake pan
Brown meat and drain fat. Clean pan and then add water to pan. I don't measure the water, it usually is between 1/4 and 1/3 cup. Add taco seasoning, I also don't measure this as well, You can follow the directions on the taco seasoning, but I never do. Sometimes I will add Chile powder or cayenne powder to the taco seasoning for more of a kick. Add meat to seasoning in pan and cook down so that the pan is dry, no liquid remaining in pan and the meat is coated with the seasoning.
Once the meat is ready prepare the pan. Put a layer of tortillas on the bottom of the pan. Cover the bottom of the pan as best as you can. Spoon half the meat onto the tortillas. Cover with salsa and cheese. I usually use less salsa at this point since you can put more on when it is served. I do love me some cheese so I use a lot.
After the first layer is done put another layer of tortillas over the cheese and then add the meat, salsa, and cheese on top. For this layer it is important to make sure that the cheese covers everything so it protects what is below from drying out. Then put it in a 350 oven until the cheese is melty and golden brown. When the cheese is how you like it remove from oven, cut and serve with more salsa on the side.
To make this a true Minnesota hot dish add crushed tortilla chips on top of the cheese before baking. This is one of my easy go to dishes on a busy work day. It doesn't take that long and we get a nice meal. With a salad this is actually a balanced meal.
So this is pretty easy. But it tastes good and I get dinner and leftovers from it. It is easy to scale up for more people, just make more meat and use a bigger pan.
1 pound ground beef (I use grass fed organic meat with 10% fat or less, but you can use what ever you like)
Taco seasoning
GF corn tortillas
Shredded taco cheese (or cheddar or what ever you want)
Salsa (I like Pace chunky salsa, medium hot)
9 inch cake pan
Brown meat and drain fat. Clean pan and then add water to pan. I don't measure the water, it usually is between 1/4 and 1/3 cup. Add taco seasoning, I also don't measure this as well, You can follow the directions on the taco seasoning, but I never do. Sometimes I will add Chile powder or cayenne powder to the taco seasoning for more of a kick. Add meat to seasoning in pan and cook down so that the pan is dry, no liquid remaining in pan and the meat is coated with the seasoning.
Once the meat is ready prepare the pan. Put a layer of tortillas on the bottom of the pan. Cover the bottom of the pan as best as you can. Spoon half the meat onto the tortillas. Cover with salsa and cheese. I usually use less salsa at this point since you can put more on when it is served. I do love me some cheese so I use a lot.
After the first layer is done put another layer of tortillas over the cheese and then add the meat, salsa, and cheese on top. For this layer it is important to make sure that the cheese covers everything so it protects what is below from drying out. Then put it in a 350 oven until the cheese is melty and golden brown. When the cheese is how you like it remove from oven, cut and serve with more salsa on the side.
To make this a true Minnesota hot dish add crushed tortilla chips on top of the cheese before baking. This is one of my easy go to dishes on a busy work day. It doesn't take that long and we get a nice meal. With a salad this is actually a balanced meal.
Saturday, February 5, 2011
Posole
Sorry it has been a while. Sometimes life just gets in the way of what you want to do. But it is a perfect time to make posole. It is traditionally a pork and hominy stew from Jalisco Mexico. Not being a pork eater I make it with chicken. You can use either or both if you prefer. I have also seen it made with chorizo and shredded pork. However you make it it is warm and wonderful, especially when it is cold.
I got this recipe from The Gourmet Cookbook. I love this cookbook almost as much as I love my copy of Joy of Cooking. This is one of those wonderful stews that improves over time. After a day or two the flavors are even better.
2 dried pasilla chilies or New Mexico chilies (or whatever Mexican dried chilies I can find)
2 dried guajillo chilies
2 cups water
2 teaspoons dried oregano (preferably Mexican), crumbled
1 1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large garlic clove, crushed (I usually use a bit more since I like garlic)
1 medium tomato, coarsely chopped (I have used canned tomatoes in the middle of winter, I usually use a 12 oz can of chopped tomatoes, fire roasted ones taste really good in this)
1/2 white onion, coarsely chopped (about 3/4 cup)
2 pounds chicken, fat trimmed (I use whole boneless, skinless breasts which I keep whole, usually about 2-3 breasts)
3 (15 ounce) cans white hominy, rinsed and drained
Accompaniments: chopped radishes, white onion, fresh cilantro, lettuce, fresh chilies, lime wedges, and warm corn or flour tortillas or tortilla chips.
Stem and seed chilies. Combine with the water in a small sauce pan, bring to a simmer, and then simmer until softened about 15 minutes.
Transfer chilies, with cooking water, to a blender. Add remaining ingredients except chicken and hominy and blend until smooth. Use caution blending hot liquids.
Put chile puree into 4-quart heavy saucepan add chicken and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for about 1 hour or until chicken is barely done.
Remove chicken from pot and place on a cutting board. Using your hands or a fork shred the chicken. Once chicken is shredded add it back to the pot. Then add hominy and simmer, covered, until chicken is tender and hominy is softened, about 30 minutes more. Skim off any fat and season with salt to taste. I don't usually add any more salt at this point.
Serve with accompaniments. We like using radishes, limes, tortilla chips, and sometimes chilies.
I do vary the amount of chilies I use. If they are small or break while I am cleaning them I might use 3-4 chilies. If you want to use pork the recipe calls for 2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1 inch cubes. I like it with shredded meat so you could cut the pork into smaller bits and then shred it before serving like I do with the chicken.
This is a truly yummy stew and wonderful comfort food when it is cold outside.
Enjoy!
Sunday, December 12, 2010
More Cupcakes
So I tried my hand at chocolate cupcakes. I was not completely sold on the cake recipe, it was yummy and very tasty but not quite what I wanted. I added 4 ounces of melted milk chocolate to my yellow cupcakes and it tasted fine, but was not the best chocolate cake. I have some ideas on how to improve the cake and once I get this to where I am satisfied I will post the recipe. I am posting this because of what I did to the cupcakes after I made them.
My sister in law makes the best chocolate pudding. We thought that the pudding would go well in the yellow cupcakes. I thought that I would add the chocolate pudding to the chocolate cupcakes. So I made the pudding and the cupcakes and then hollowed out the middles of the cakes. I filled the cakes with the pudding and then frosted with marshmallow fluff. I then toasted the marshmallow frosting with the kitchen torch.
The end result was very yummy, just not quite what I was wanting. I will try making marshmallow frosting the next time since the fluff got a bit runny at room temperature and kind of melted off the cupcakes. But the idea is sound. I plan to try more chocolate cupcakes soon and will let you know how it goes. But until then, here is the pudding recipe:
Chocolate Pudding
2 cups whole milk (you can use half and half or cream as well, but it will make it very rich)
1/4 cup packed brown sugar
3 Tablespoons white sugar
3 Tablespoons unsweeted cocoa powder (I used ground chocolate)
3 Tablespoons cornstarch
1/4 teaspoon salt
1/2 - 1 1/2 teaspoons cayenne pepper (optional)
4 ounces semi-sweet chocolate (I used a 100% cacao bar)
1 teaspoon vanilla
Combine 1/2 cup milk with sugars, cornstarch, cocoa and salt. Mix well and eliminate all lumps. You can put this mixture in a jar; screw on the lid and shake well until combined.
Heat 1 1/2 cups milk in saucepan over medium heat. When small bubbles appear on the side of the pan add cocoa mixture and whisk until the mix thickens. Turn off heat and whisk in chocolate and vanilla.
Spoon into serving containers. When cool enough for your taste, serve. You can eat it plain or add whipped cream. When we eat this pudding by itself we usually use the whipped cream to make it less dense and rich. It is a very dark chocolate pudding. It also does not last very long. I liked it with the addition of the pepper, it gave it a little kick. I am planning to try replacing the vanilla with other liquids. I am already thinking of Bailey's Irish Cream, Godiva chocolate liqueur, and possibly something raspberry flavored (Chambord or simply raspberry puree).
This is one of those great pudding recipes. I will get the pudding that is my family holiday tradition up soon.
My sister in law makes the best chocolate pudding. We thought that the pudding would go well in the yellow cupcakes. I thought that I would add the chocolate pudding to the chocolate cupcakes. So I made the pudding and the cupcakes and then hollowed out the middles of the cakes. I filled the cakes with the pudding and then frosted with marshmallow fluff. I then toasted the marshmallow frosting with the kitchen torch.
The end result was very yummy, just not quite what I was wanting. I will try making marshmallow frosting the next time since the fluff got a bit runny at room temperature and kind of melted off the cupcakes. But the idea is sound. I plan to try more chocolate cupcakes soon and will let you know how it goes. But until then, here is the pudding recipe:
Chocolate Pudding
2 cups whole milk (you can use half and half or cream as well, but it will make it very rich)
1/4 cup packed brown sugar
3 Tablespoons white sugar
3 Tablespoons unsweeted cocoa powder (I used ground chocolate)
3 Tablespoons cornstarch
1/4 teaspoon salt
1/2 - 1 1/2 teaspoons cayenne pepper (optional)
4 ounces semi-sweet chocolate (I used a 100% cacao bar)
1 teaspoon vanilla
Combine 1/2 cup milk with sugars, cornstarch, cocoa and salt. Mix well and eliminate all lumps. You can put this mixture in a jar; screw on the lid and shake well until combined.
Heat 1 1/2 cups milk in saucepan over medium heat. When small bubbles appear on the side of the pan add cocoa mixture and whisk until the mix thickens. Turn off heat and whisk in chocolate and vanilla.
Spoon into serving containers. When cool enough for your taste, serve. You can eat it plain or add whipped cream. When we eat this pudding by itself we usually use the whipped cream to make it less dense and rich. It is a very dark chocolate pudding. It also does not last very long. I liked it with the addition of the pepper, it gave it a little kick. I am planning to try replacing the vanilla with other liquids. I am already thinking of Bailey's Irish Cream, Godiva chocolate liqueur, and possibly something raspberry flavored (Chambord or simply raspberry puree).
This is one of those great pudding recipes. I will get the pudding that is my family holiday tradition up soon.
Sunday, December 5, 2010
Chocolate Chip Cookies
This is the recipe that gave me hope for GF baking. This is one of the few recipes I have that can't be converted back to non-Gluten free. IT comes from Gourmet Magazine. I don't remember which issue but the recipe is in their online database. It was part of an article on gluten free baking. If you make these cookies and put them out without telling anyone they are gluten free they will never know. They are crispy on the edges and still soft in the middle. The only downside is that the dough tastes really bad. But I guess that will keep people from eating it before the cookies are made.
Chocolate Chip Cookies - from Gourmet Magazine
1 cup vegetable shortening (preferably trans-fat free) I like the Crisco sticks
2 cups plus 2 Tablespoons GF flour mix
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 Tablespoon Vanilla
12 ounces semi-sweet chocolate chips
1 cup finely chopped walnuts (optional)
Put oven rack in the middle position an preheat oven to 375. Grease baking sheets (or use silicone pan liners). Whisk flour, baking soda, salt and xanthan gum in a small bowl.
Beat together sugars and shortening in a large bowl until pale and fluffy (2-3 minutes with electric mixer on high). Add eggs one at a time, beating well after each addition. Mix in vanilla. Add in flour mixture and mix until just incorporated. Stir in chocolate chips and nuts if using.
Drop heaping teaspoons of dough 2 inches apart onto baking sheets and bake for 9-15 minutes until golden. Let stand on sheets one minute then transfer to rack to cool completely. Continue making cookies using cooled baking sheets. I will take the baking sheets and wave them around to cool them off faster since I don't have the patience to let them cool off by themselves.
Enjoy the cookies!
Chocolate Chip Cookies - from Gourmet Magazine
1 cup vegetable shortening (preferably trans-fat free) I like the Crisco sticks
2 cups plus 2 Tablespoons GF flour mix
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 Tablespoon Vanilla
12 ounces semi-sweet chocolate chips
1 cup finely chopped walnuts (optional)
Put oven rack in the middle position an preheat oven to 375. Grease baking sheets (or use silicone pan liners). Whisk flour, baking soda, salt and xanthan gum in a small bowl.
Beat together sugars and shortening in a large bowl until pale and fluffy (2-3 minutes with electric mixer on high). Add eggs one at a time, beating well after each addition. Mix in vanilla. Add in flour mixture and mix until just incorporated. Stir in chocolate chips and nuts if using.
Drop heaping teaspoons of dough 2 inches apart onto baking sheets and bake for 9-15 minutes until golden. Let stand on sheets one minute then transfer to rack to cool completely. Continue making cookies using cooled baking sheets. I will take the baking sheets and wave them around to cool them off faster since I don't have the patience to let them cool off by themselves.
Enjoy the cookies!
Sunday, November 28, 2010
Cranberry Relish
So it is that time of year, time for turkey and cranberries. This is one of those recipes that gets requested every year. I don't mind making it since it tastes good and is super easy. It changes every year as I get new ideas of what to add or ways to improve it. This year I added ginger syrup to give it a bit of kick. I know Thanksgiving has passed but you could make this anytime. I eat turkey year round since it is one of my favorite proteins.
1or 2 Navel Oranges
12 ounce bag of fresh cranberries (you can use frozen, just be sure to thaw them first)
1/2 cup sugar
1/2 teaspoon ground cinncmon
1/2 teaspoon ground cloves
1/4 cup ginger syrup (recipe follows)
Cut oranges, including peel and pith, into 1-inch pieces. Put orange pieces and cranberries into a food processor and pulse until finely chopped. Put into a bowl and add sugar, spices, and ginger syrup. Stir until blended and chill for at least one day for flavors to develop. I then usually taste the relish and add more sugar, ginger or spices if needed. You can also add honey to this as well. It really depends on how sweet you want it. I didn't use honey this year since I added the ginger syrup. I only used 1 orange this year since they were fairly large. You can add or remove any ingredient to make this taste how you want it to. Sorry no picture, it went fairly fast and I did not manage to get a photo before it was gone.
Ginger Syrup
Fresh ginger root
2 cups granulated sugar
1 1/2 cups water
1 1/2 teaspoon black peppercorns
Peel ginger and slice it thinly, you will need about 4 ounces for this recipe. Place all ingredients into nonreactive saucepan and stir to combine. Bring to gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is combined and the syrup is slightly thickened. Remove from heat and remove ginger pieces. Let cool completely, then strain into a container with tight fitting lid. Keep refrigerated. This will keep about 2-3 weeks, however it will lose its ginger kick as it ages.
This is a blending of 2 recipes I found on the internet. I liked the peppercorns in the syrup, you couldn't taste them but they made the ginger flavor richer and more intense. I used part in the cranberry relish and then made the rest into ginger soda. I used about 1/4 cup syrup and a 12 ounce bottle of seltzer water. When I ran out of seltzer I used carbonated mineral water (Pelligrino). Either way it tasted great. I am planning to make this again soon, I am thinking of adding cranberries and making more of a cranberry-ginger syrup. it should make a nice festive holiday soda.
Enjoy and have a great Holiday season.
1or 2 Navel Oranges
12 ounce bag of fresh cranberries (you can use frozen, just be sure to thaw them first)
1/2 cup sugar
1/2 teaspoon ground cinncmon
1/2 teaspoon ground cloves
1/4 cup ginger syrup (recipe follows)
Cut oranges, including peel and pith, into 1-inch pieces. Put orange pieces and cranberries into a food processor and pulse until finely chopped. Put into a bowl and add sugar, spices, and ginger syrup. Stir until blended and chill for at least one day for flavors to develop. I then usually taste the relish and add more sugar, ginger or spices if needed. You can also add honey to this as well. It really depends on how sweet you want it. I didn't use honey this year since I added the ginger syrup. I only used 1 orange this year since they were fairly large. You can add or remove any ingredient to make this taste how you want it to. Sorry no picture, it went fairly fast and I did not manage to get a photo before it was gone.
Ginger Syrup
Fresh ginger root
2 cups granulated sugar
1 1/2 cups water
1 1/2 teaspoon black peppercorns
Peel ginger and slice it thinly, you will need about 4 ounces for this recipe. Place all ingredients into nonreactive saucepan and stir to combine. Bring to gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is combined and the syrup is slightly thickened. Remove from heat and remove ginger pieces. Let cool completely, then strain into a container with tight fitting lid. Keep refrigerated. This will keep about 2-3 weeks, however it will lose its ginger kick as it ages.
This is a blending of 2 recipes I found on the internet. I liked the peppercorns in the syrup, you couldn't taste them but they made the ginger flavor richer and more intense. I used part in the cranberry relish and then made the rest into ginger soda. I used about 1/4 cup syrup and a 12 ounce bottle of seltzer water. When I ran out of seltzer I used carbonated mineral water (Pelligrino). Either way it tasted great. I am planning to make this again soon, I am thinking of adding cranberries and making more of a cranberry-ginger syrup. it should make a nice festive holiday soda.
Enjoy and have a great Holiday season.
Monday, November 15, 2010
WARNING: this recipe is highly addictive.
So I got this recipe for Chex mix from a friend. She warned me that is is highly addictive but I figured how bad could it be? I have made 2 batches in 3 days and none of it lasted long enough to get a photo of it. I will try to take a picture when I make it next week for Thanksgiving.
It is super easy and smells wonderful too.
Rollergirl Chex mix
6-8 Tablespoons butter (I used 8)
2 Tablespoons GF soy sauce
2-3 Tablespoons Siracha sauce (the chile sauce in the bottle with the rooster) - I used 3 Tbs.
1 1/2 teaspoon seasoned salt (I used Lawry's)
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
9-10 cups Chex (obviously use the GF varieties)
Peanuts, GF pretzels, what ever else you might want to put in
Melt the butter then add all ingredients except the Chex and any other add ins. Stir to combine. Put Chex and whatever else you are putting in in a large bowl. Add butter mixture and stir to coat Chex well.
Once combined, microwave for 2 minutes. Stir. Microwave 1 minute. Stir. Microwave 30 seconds. Stir. Continue microwaving in 30 second increments and stirring in between until mixture is brown and crispy. Do not let it burn. You can also put the mixture on a large cookie sheet in a 300 oven and heat it that way stirring often. I like not turning on my oven and having it be ready in about 5 minutes.
The mix is good hot but will crisp up a bit more when cooled. Store in an air-tight container.
When I made it the first time I used the last of the GF pretzels I had plus some roasted, unsalted soy nuts and sunflower seeds. The second time I made it I just used the soy nuts. Either way it was delicious. I made the first batch on Wednesday and the second batch was gone by Saturday morning.
This is a wonderful snack, it has heat and flavor. The downside it that you just can't stop eating it.
Enjoy!
It is super easy and smells wonderful too.
Rollergirl Chex mix
6-8 Tablespoons butter (I used 8)
2 Tablespoons GF soy sauce
2-3 Tablespoons Siracha sauce (the chile sauce in the bottle with the rooster) - I used 3 Tbs.
1 1/2 teaspoon seasoned salt (I used Lawry's)
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
9-10 cups Chex (obviously use the GF varieties)
Peanuts, GF pretzels, what ever else you might want to put in
Melt the butter then add all ingredients except the Chex and any other add ins. Stir to combine. Put Chex and whatever else you are putting in in a large bowl. Add butter mixture and stir to coat Chex well.
Once combined, microwave for 2 minutes. Stir. Microwave 1 minute. Stir. Microwave 30 seconds. Stir. Continue microwaving in 30 second increments and stirring in between until mixture is brown and crispy. Do not let it burn. You can also put the mixture on a large cookie sheet in a 300 oven and heat it that way stirring often. I like not turning on my oven and having it be ready in about 5 minutes.
The mix is good hot but will crisp up a bit more when cooled. Store in an air-tight container.
When I made it the first time I used the last of the GF pretzels I had plus some roasted, unsalted soy nuts and sunflower seeds. The second time I made it I just used the soy nuts. Either way it was delicious. I made the first batch on Wednesday and the second batch was gone by Saturday morning.
This is a wonderful snack, it has heat and flavor. The downside it that you just can't stop eating it.
Enjoy!
Sunday, November 7, 2010
Where did the year go?
So I just realized that it was November and I hadn't posted anything since the pumpkin muffins. I haven't done much in the way of baking but with Thanksgiving coming up and since I do get a 3 day weekend I should have a lot of recipes to put up soon. I did make some Chex mix this weekend, the recipe was so good and the results are so addictive. I will try to get it up by the end of the week.
I guess this post is a teaser for things to come...Spicy Chex crack mix, Chocolate chip cookies, Posole stew, Thanksgiving turkey and sides including my family's favorite alternative to stuffing, crystallized ginger and the wonderful cookies you can make with it. This would be a good time for requests since this is the time of year that I tend to cook and bake more.
So sorry about the delay but stay tuned for more yummy things!
I guess this post is a teaser for things to come...Spicy Chex crack mix, Chocolate chip cookies, Posole stew, Thanksgiving turkey and sides including my family's favorite alternative to stuffing, crystallized ginger and the wonderful cookies you can make with it. This would be a good time for requests since this is the time of year that I tend to cook and bake more.
So sorry about the delay but stay tuned for more yummy things!
Monday, October 25, 2010
Pumpkin Muffins
This last weekend we had a party where the theme ingredient was pumpkin. I did not want to be too ordinary but I wanted something sweet that I could eat so I made pumpkin muffins.
I found a basic recipe on Cooks.com and then adapted it to be gluten free and more like something I would eat. They were a big hit and more of them were eaten than the other muffins with gluten in them. They are really moist and light with a great texture.
Dry ingredients:
3 1/3 cups gluten free flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons Xanthan gum
2 cups sugar (I used turbinado sugar)
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
Wet ingredients:
1 cup vegetable oil
4 eggs
2/3 cup buttermilk
2 cups pumpkin
2 Tablespoons molasses
Preheat oven to 350. Sift together dry ingredients into a large bowl. Combine wet ingredients together in another bowl and then add to dry ingredients. Mix well.
Prepare muffin tins and add batter. I filled mine pretty full (a bit over 3/4 full) since gluten free baked goods don't rise as much. They baked for 25 minutes in my oven, but I started checking them at 20 minutes. 20-30 minutes should cover most ovens. A toothpick inserted in the center should come out clean. It does depend on the oven and how full you filled the muffin tins. Remove muffins from tins after about 5-10 minutes. If you leave them in the pan too long the bottoms will get wet and soggy from condensation. They can cool on a plate or a cooling rack just as easily. Plus then you can try one to make sure that they are good. Then you can have a second one 'just to be sure.'
I got about 2 1/2 dozen muffins from this recipe. I also made a wonderful pumpkin soup, I did not get a picture of that but I will get the recipe up soon. It was easy and really good.
I found a basic recipe on Cooks.com and then adapted it to be gluten free and more like something I would eat. They were a big hit and more of them were eaten than the other muffins with gluten in them. They are really moist and light with a great texture.
Dry ingredients:
3 1/3 cups gluten free flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons Xanthan gum
2 cups sugar (I used turbinado sugar)
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
Wet ingredients:
1 cup vegetable oil
4 eggs
2/3 cup buttermilk
2 cups pumpkin
2 Tablespoons molasses
Preheat oven to 350. Sift together dry ingredients into a large bowl. Combine wet ingredients together in another bowl and then add to dry ingredients. Mix well.
Prepare muffin tins and add batter. I filled mine pretty full (a bit over 3/4 full) since gluten free baked goods don't rise as much. They baked for 25 minutes in my oven, but I started checking them at 20 minutes. 20-30 minutes should cover most ovens. A toothpick inserted in the center should come out clean. It does depend on the oven and how full you filled the muffin tins. Remove muffins from tins after about 5-10 minutes. If you leave them in the pan too long the bottoms will get wet and soggy from condensation. They can cool on a plate or a cooling rack just as easily. Plus then you can try one to make sure that they are good. Then you can have a second one 'just to be sure.'
I got about 2 1/2 dozen muffins from this recipe. I also made a wonderful pumpkin soup, I did not get a picture of that but I will get the recipe up soon. It was easy and really good.
Tuesday, October 19, 2010
Snickerdoodles
So I had a craving for cookies a week ago and gave in. I made snickerdoodles. I don't know why but cookies covered in cinnamon and sugar sounded perfect.
So I went to my cookbooks and found a couple of recipes and picked the best of both of them and made me some cookies. I found the source recipes in my 'Rosie's Bakery Chocolate packed, Jam filled, Butter-rich, no-holds-barred cookie book' by Judy Rosenberg. I got this book as a wedding present along with my baking sheets. I have made glutenous cookies from this book before and had great results. This is the first time I tried to use it for gluten free ideas though.
This is a combination of the Bakers Best Snickerdoodles and Classic Snickerdoodles recipes.
3 cups gluten free flour
1 Tablespoon plus 1 teaspoon baking powder
1 1/4 teaspoon Xanthan gum
1/2 teaspoon salt
3 teaspoons ground cinnamon
1 1/2 cups plus 2 Tablespoons sugar
1 cup (2 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
2 large eggs
Heat oven to 375. Prepare baking sheets, I like to use my silicone sheet liners since parchment paper tends to catch on fire in my current oven.
Sift flour, baking powder, salt, 1 teaspoon cinnamon, and Xanthan gum together into a bowl. Set aside.
Combine cinnamon and 2 Tablespoons of sugar into a small bowl and set aside.
Cream the butter, 1 1/2 cups sugar and vanilla together until light and fluffy. I used my hand held mixer at medium speed for about 1 minute. Scrape the bowl in the middle of creaming and then at the end to ensure everything is combined.
Add the eggs and mix until combined.
Add half the flour mixture and mix. Scrape the bowl and add the remaining flour and mix until combined. Taking the dough a Tablespoon, at a time form the dough into balls with your hands. Put the cookies into the cinnamon sugar and roll to cover (the recipe said to put the cinnamon sugar into a plastic bag, add the cookies and shake to cover, but in the interest of the environment I choose to just roll the cookies in a bowl instead).
Put the cookies 2 inches apart on the sheets and bake for 15-18 minutes. The cookies should be slightly cracked and the edges crisp. I did not flatten my cookies so they were still rounded but either way is fine. They only took about 14 minutes in my oven. I cooled the cookies on cooling racks so I could use the sheets again. This recipe made me over 3 dozen cookies.
The main recipe I converted said that if you were not going to eat the cookies right away they should be frozen. I ignored this and by the next day they were very crispy. They still tasted the same but had the consistency of biscotti cookies. Not a bad thing, but not what I was expecting. However, I brought them into work and they were gone in hours and no one knew they were gluten free. I am thinking I will try a more traditional sugar cookie recipe the next time. I did like the addition of the cinnamon into the dough. Gluten free dough can taste 'different' and I have found that adding cinnamon or nutmeg to cookies or other baked goods can help with the taste factor. I put both into my pancakes and waffles.
So this weekend I am going to a party where the theme is pumpkin. It is a potluck and everyone has to bring an item made with pumpkin. So I should have pumpkin soup and pumpkin muffins in the next few weeks. I also made a wonder southwestern chicken stew called Pozole. It is wonderful and just perfect when the weather gets colder. So look for those recipes coming up soon.
This is a combination of the Bakers Best Snickerdoodles and Classic Snickerdoodles recipes.
3 cups gluten free flour
1 Tablespoon plus 1 teaspoon baking powder
1 1/4 teaspoon Xanthan gum
1/2 teaspoon salt
3 teaspoons ground cinnamon
1 1/2 cups plus 2 Tablespoons sugar
1 cup (2 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
2 large eggs
Heat oven to 375. Prepare baking sheets, I like to use my silicone sheet liners since parchment paper tends to catch on fire in my current oven.
Sift flour, baking powder, salt, 1 teaspoon cinnamon, and Xanthan gum together into a bowl. Set aside.
Combine cinnamon and 2 Tablespoons of sugar into a small bowl and set aside.
Cream the butter, 1 1/2 cups sugar and vanilla together until light and fluffy. I used my hand held mixer at medium speed for about 1 minute. Scrape the bowl in the middle of creaming and then at the end to ensure everything is combined.
Add the eggs and mix until combined.
Add half the flour mixture and mix. Scrape the bowl and add the remaining flour and mix until combined. Taking the dough a Tablespoon, at a time form the dough into balls with your hands. Put the cookies into the cinnamon sugar and roll to cover (the recipe said to put the cinnamon sugar into a plastic bag, add the cookies and shake to cover, but in the interest of the environment I choose to just roll the cookies in a bowl instead).
Put the cookies 2 inches apart on the sheets and bake for 15-18 minutes. The cookies should be slightly cracked and the edges crisp. I did not flatten my cookies so they were still rounded but either way is fine. They only took about 14 minutes in my oven. I cooled the cookies on cooling racks so I could use the sheets again. This recipe made me over 3 dozen cookies.
The main recipe I converted said that if you were not going to eat the cookies right away they should be frozen. I ignored this and by the next day they were very crispy. They still tasted the same but had the consistency of biscotti cookies. Not a bad thing, but not what I was expecting. However, I brought them into work and they were gone in hours and no one knew they were gluten free. I am thinking I will try a more traditional sugar cookie recipe the next time. I did like the addition of the cinnamon into the dough. Gluten free dough can taste 'different' and I have found that adding cinnamon or nutmeg to cookies or other baked goods can help with the taste factor. I put both into my pancakes and waffles.
So this weekend I am going to a party where the theme is pumpkin. It is a potluck and everyone has to bring an item made with pumpkin. So I should have pumpkin soup and pumpkin muffins in the next few weeks. I also made a wonder southwestern chicken stew called Pozole. It is wonderful and just perfect when the weather gets colder. So look for those recipes coming up soon.
Sunday, October 10, 2010
Lasagna is yummy.
So I switched gears a bit and made lasagna. I was getting a bit tired of sugary baked goods and the clean up involved in baking. So I made lasagna, which actually makes more dishes than making cupcakes. This is one of 2 recipes that I learned from my mother that are actually good. My mom's cooking is the reason I learned to cook and bake for myself. But she had this lasagna recipe that she shared with me and in the years since she taught this to me the recipe has grown and changed as my skills in the kitchen have improved with age. I use the Tinkyada brand of gluten free pasta. They have many shapes and sizes including lasagna noodles. They are not my favorite brand, but Bi-Aglut is no longer available in the U.S. The Tunkyada noodles taste good and hold up well to over-cooking. They are good enough that you can use them to make pasta with brown butter and cheese.
Anyway here is the lasagna recipe. All ingredients can be increased or decreased to your personal taste. I like garlic but some people don't like it a s much as I do.
1 package GF lasagna noodles
1-2 pounds ground beef (or turkey or pork, or a combination of meats)
2 large cans peeled whole tomatoes
5 cloves garlic, minced
1 small can tomato paste
6 cups mozzerella cheese, shredded
1 large container ricotta cheese (I like the low fat, but use what you like)
Basil
1 small onion chopped
dried parsley
1 egg, lightly beaten
3 cups parmesan cheese
Cook the lasagna noodles according to the package directions. You want them a bit undercooked so start testing them 3-4 minutes before the packages says they should be done. You want them cooked slightly less than al dente. They should still have bit of crunch to them, this will cook out later.
Once the noodles are cooked, drain them and rinse with cold water to stop the cooking. Leave them to drain.
Combine the ricotta cheese and the egg. Add 1 cup grated parmesan cheese and about 1 tablespoon dried parsley (the parsley is not essential so if you don't have any you can leave it out)
Brown the meat in a large skillet. Add some minced garlic (I usually add about 2-3 cloves here) and some dried basil. Once the meat is cooked, drain it and wipe out the skillet.
Put the 2 cans of tomatoes into the skillet. Using your spatula or a spoon break up the tomatoes. You want small pieces. I usually break them into quarters and then cut the quarters in half if they are too large. The size of the tomato pieces is pretty much a personal preference. If you are cooking for anti-tomato people, use canned minced tomatoes.
You can also use fresh tomatoes, I would use about 6-8 medium tomatoes. Cut them into 1 inch chunks and saute them in the pan with some olive oil until they are soft.
Add the tomato paste and stir to incorporate it with the tomatoes in the pan. Once this is smooth add 3-5 cloves chopped garlic and the onion. Once this is cooking nicely add the meat back in and stir to incorporate. Let this simmer for 10 minutes or so. You want it to thicken and cook down a bit to make the sauce. This also allows the flavors to combine.
Once the sauce is ready you can assemble the lasagna.
In a 9x13 casserole dish put down a layer of the cooked noodles. Slightly overlap them and cover the entire bottom of the dish. Spoon about 1/3 of the meat sauce over the noodles and spread it to cover the noodles completely. Put 3-4 heaping tablespoons of the ricotta mixture over the meat and gently spread it as best as you can to cover the sauce. Don't worry if it doesn't cover it well, it will melt and spread during cooking. Cover all this completely with mozzerella.
Cover the cheese with another layer of noodles and continue layering until you run out of meat sauce. I usually get 2 complete layers in. Once the top layer of mozzerella cheese is on sprinkle more paremsan cheese over the top.
Put the lasagna in a 350 oven for 30-60 minutes. You want the cheese to be melted and bubbly. I like it to be really browned but you can cook it less. If the lasagna is really full put some foil on the oven rack below it to catch the overflow. I usually put the foil on the rack below the one I have the lasagna on, this way I can catch everything. Do not put the foil on the bottom of your oven, you will block the vents if it is a gas oven and if it is an electric oven putting the foil under the heating element defeats the purpose of putting foil down to keep the melted cheese off the heating element.
This is the only picture I got of the lasagna since we ate most of it before I could get pictures. These are the last 2 pieces from the day after I made the lasagna. It never stays around very long and there are only 2 of us. I usually serve this with garlic toast and a nice salad.
Garlic toast is easy: take gluten free bread (or rolls) and spread it with butter and sprinkle garlic powder on top. Top with some grated parmesan and put in the toaster oven until the cheese is bubbly and browned. You can also simply make garlic butter and spread that on the bread. The cheese is optional but I like cheese even more than I like garlic.
So there it is. My lasagna. I apologize if the quantities are not very specific but this is the first time I have written this down and it does change slightly every time I make it. Experiment with the quantities until you find the way you like it best. You can make it vegetarian by browning diced eggplant instead of the meat and just make the sauce the same way. I have also used sliced eggplant as the noodles and then just browned vegetables in the sauce to put on top. Experiment, find what you like and stick with it. That is what this cooking thing is all about.
Anyway here is the lasagna recipe. All ingredients can be increased or decreased to your personal taste. I like garlic but some people don't like it a s much as I do.
1 package GF lasagna noodles
1-2 pounds ground beef (or turkey or pork, or a combination of meats)
2 large cans peeled whole tomatoes
5 cloves garlic, minced
1 small can tomato paste
6 cups mozzerella cheese, shredded
1 large container ricotta cheese (I like the low fat, but use what you like)
Basil
1 small onion chopped
dried parsley
1 egg, lightly beaten
3 cups parmesan cheese
Cook the lasagna noodles according to the package directions. You want them a bit undercooked so start testing them 3-4 minutes before the packages says they should be done. You want them cooked slightly less than al dente. They should still have bit of crunch to them, this will cook out later.
Once the noodles are cooked, drain them and rinse with cold water to stop the cooking. Leave them to drain.
Combine the ricotta cheese and the egg. Add 1 cup grated parmesan cheese and about 1 tablespoon dried parsley (the parsley is not essential so if you don't have any you can leave it out)
Brown the meat in a large skillet. Add some minced garlic (I usually add about 2-3 cloves here) and some dried basil. Once the meat is cooked, drain it and wipe out the skillet.
Put the 2 cans of tomatoes into the skillet. Using your spatula or a spoon break up the tomatoes. You want small pieces. I usually break them into quarters and then cut the quarters in half if they are too large. The size of the tomato pieces is pretty much a personal preference. If you are cooking for anti-tomato people, use canned minced tomatoes.
You can also use fresh tomatoes, I would use about 6-8 medium tomatoes. Cut them into 1 inch chunks and saute them in the pan with some olive oil until they are soft.
Add the tomato paste and stir to incorporate it with the tomatoes in the pan. Once this is smooth add 3-5 cloves chopped garlic and the onion. Once this is cooking nicely add the meat back in and stir to incorporate. Let this simmer for 10 minutes or so. You want it to thicken and cook down a bit to make the sauce. This also allows the flavors to combine.
Once the sauce is ready you can assemble the lasagna.
In a 9x13 casserole dish put down a layer of the cooked noodles. Slightly overlap them and cover the entire bottom of the dish. Spoon about 1/3 of the meat sauce over the noodles and spread it to cover the noodles completely. Put 3-4 heaping tablespoons of the ricotta mixture over the meat and gently spread it as best as you can to cover the sauce. Don't worry if it doesn't cover it well, it will melt and spread during cooking. Cover all this completely with mozzerella.
Cover the cheese with another layer of noodles and continue layering until you run out of meat sauce. I usually get 2 complete layers in. Once the top layer of mozzerella cheese is on sprinkle more paremsan cheese over the top.
Put the lasagna in a 350 oven for 30-60 minutes. You want the cheese to be melted and bubbly. I like it to be really browned but you can cook it less. If the lasagna is really full put some foil on the oven rack below it to catch the overflow. I usually put the foil on the rack below the one I have the lasagna on, this way I can catch everything. Do not put the foil on the bottom of your oven, you will block the vents if it is a gas oven and if it is an electric oven putting the foil under the heating element defeats the purpose of putting foil down to keep the melted cheese off the heating element.
Garlic toast is easy: take gluten free bread (or rolls) and spread it with butter and sprinkle garlic powder on top. Top with some grated parmesan and put in the toaster oven until the cheese is bubbly and browned. You can also simply make garlic butter and spread that on the bread. The cheese is optional but I like cheese even more than I like garlic.
So there it is. My lasagna. I apologize if the quantities are not very specific but this is the first time I have written this down and it does change slightly every time I make it. Experiment with the quantities until you find the way you like it best. You can make it vegetarian by browning diced eggplant instead of the meat and just make the sauce the same way. I have also used sliced eggplant as the noodles and then just browned vegetables in the sauce to put on top. Experiment, find what you like and stick with it. That is what this cooking thing is all about.
Sunday, October 3, 2010
Lemon Bars
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice (it does taste better with fresh juice but I only had Real Lemon, it was fine)
1/3 cup gluten free flour (I used Bette's featherlight blend)
Hot Shortbread Base (recipe follows)
3 Tablespoon powdered sugar
Preheat oven to 350
Whisk together eggs and sugar in a bowl until well combined. Stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Turn down oven to 300 and bake bars in middle of he oven until set, about 30 minutes. Cool completely in pan and then cut into 24 bars. Lemon bars keep, covered and chilled for 3 days. Sift the powdered sugar over the bars before serving.
Shortbread Base
1 1/2 sticks of butter (unsalted)
2 cups gluten free flour
1 teaspoon Xanthan gum
1/2 cup packed light brown sugar
1/2 teaspoon salt
Preheat oven to 350.
Cut butter into 1/2 inch pieces. In a food processor combine all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13x9x2 inch baking pan. With a spatula or your fingers press mixture evenly onto bottom of pan. Bake shortbread in the middle of the oven until golden brown, about 20 minutes. Prepare topping while shortbread is baking.
I don't even take the shortbread pan out of the oven, I jut pull out the oven rack and pour the filling into the hot base, make sure it is evenly distributed and put it right back into the oven to bake.
You can also use lime juice and make lime bars, but I don't like them as much. I am sorry about the quality of the picture this week. I only had a few bars left to take a photo of and my husband left the tray of bars out and the dog knocked them off the counter and the landed upside down, at least they were covered with foil so they were still good to eat. But they didn't look as nice as they used to. But I don't go by looks, if it tastes good I am happy.
I am planning to switch gears a bit int he next few weeks since I didn't do much baking but I made lasagna and beef stroganoff. So I will have some dinner ideas for a few weeks and then probably back to the baking. Or maybe gluten free dog treats...
Sunday, September 26, 2010
Soft, Warm Pretzels
So I tried making pretzels. Although they didn't rise as much as I wanted they still tasted great. I have some ideas I am going to try when I make these again since I learned a lot during this process.
So here is what I did:
1 teaspoon dried yeast
1/4 teaspoon sugar
5 fluid ounces warm milk
1 1/2 cups gluten free flour (I used Bette's featherlight rice flour blend)
1/4 teaspoon salt
1 teaspoon Xanthan gum
1 ounce butter, melted
1 egg yolk lightly beaten
coarse sea salt (or other spices to sprinkle)
Place the yeast, sugar, and warm milk in a small bowl and stir well. Leave in a warm, draft-free place for 10 minutes, or until bubbles appear on the surface (I used my microwave which is over my stove it meets all the requirements and is safe from the dogs). The mixture should be frothy and slightly increased in volume. If your yeast doesn't foam it is dead and you will have to discard it and start again.
Place the flour , Xanthan gum, and salt in a large bowl ( I sifted the flour 2 times before continuing) and make a well in the center. Add the yeast mixture and the butter and mix to a rough dough with a spoon. Turn out the dough onto a floured surface and knead until dough is smooth and elastic. The recipe says to knead for 10 minutes, but my dough only needed to be worked for 5.
At this point the recipe says to let the dough rise for an hour, punch it down, knead it again and shape into 12 pretzels. Then the dough should rise again for 20-30 minutes. See my comments below about this step.
Once the dough is shaped into pretzels, risen and ready lightly brush each pretzel with the egg yolk and sprinkle with salt or the spice mix of you choice. I used a Italian herb and sea salt mixture that was wonderful on the pretzels.
Put the pretzels on a cookie sheet lined with parchment paper or a silicone tray liner
Pretzels should then be baked in a 375 oven for 15-20 minutes until crisp and golden brown.
Put on a wire rack to cool and enjoy. They should keep for a week in an air-tight container but mine did not last until the next day.
With the punching down of the dough and the second rising, I learned that gluten free yeast dough does not need the second rising. I made pita bread after this and right before the first rising time I shaped the dough into the desired shapes and then let rise for an hour. After that I baked the dough according to directions and they came out better than the pretzels. I actually do not have any pictures of the pita bread since we ate it all before I could get some. So I will make it again and get some pictures and post the recipe since having pita brad of flat bread is a nice change from Udi's bread and crackers.
Keep baking, keep eating and keep enjoying life.
Saturday, September 11, 2010
Cupcakes!!
So I tried my hand at cupcakes. I like cupcakes because they are just the right amount of cake and frosting. This time I started with a wonderful recipe from 'Joy of Cooking' I have the 1997 version and I love it. It is my cooking bible. I think every person should have that one cookbook that they use over and over for ideas and inspiration. I chose the 1-2-3-4 yellow cake recipe partly because it just sounded yummy and partly for the preparation which I thought would make the cake less dense. I pretty much followed the recipe but I want to make them again and maybe fill them with chocolate. Or jam, or a fresh fruit puree, or caramel...
So here is the recipe for Joy of Cooking gluten free 1-2-3-4 yellow cupcakes:
Have all ingredients at room temperature. Preheat the oven to 350 and prepare your cupcake tins. You can grease them or use the little paper cups which I prefer so I don't have as much cleanup. Again I used Bettes featherlight rice flour mix, I just like the mouth feel it provides to baked goods.
Sift together twice:
2 2/3 cup gluten free flour mix
2 1/4 teaspoons baking powder
1 teaspoon Xanthan gum (you can also use Guar gum)
1/2 teaspoon salt
In a different bowl combine:
1 cup milk
1 1/2 teaspoons vanilla (or almond extract or lemon extract or a combination of extracts)
In a large bowl beat until creamy (about 30 seconds)
1/2 pound (2 sticks) unsalted butter
Once butter is creamy add gradually and beat on high speed until lightened in color and texture
1 1/2 cups sugar (vanilla sugar would be nice to use here)
Add 1 at a time: 4 egg yolks (save the whites we will use them later)
Once the eggs are blended into the sugar butter mixture add the flour in 3 parts and the milk mixture in 2 parts. Beat on low speed after each addition, use a spatula to scrape the sides of the bowl as needed. Once the ingredients are combined set the bowl aside.
In another large bowl (I just wash the flour bowl and re-use it), beat on medium speed until soft peaks form:
4 large egg whites
scant 1/4 teaspoon cream of tartar
gradually add, beating on high speed: 1/4 cup sugar
Beat until the peaks are stiff but not dry. (stiff peaks hold their shape after the mixer is removed from the bowl)
Using a rubber spatula, add 1/4 of the egg whites into the bowl with the flour mixture. Once that is incorporated, fold in the remaining whites.
Using a ice cream scoop, or what ever method you prefer, put the batter into the prepared cupcake tins. I usually get 2 1/2 dozen cupcakes from this recipe.
Bake until a toothpick inserted into the enter comes out clean 25-35 minutes. Check after 20-25 minutes to be sure that the cupcakes are not overcooked. Remove from cupcake tins, don't leave the cupcakes in the hot tins too long as it will make the bottoms wet and soggy. Let cool completely and frost.
I make my own frosting but you can use any type of gluten free frosting and decorations you want. I make a basic white icing: Combine 2 cups sifted powdered sugar, 1/2 stick of butter (4 Tablespoons) when combined add 3-4 Tablespoons milk or any liquid (you can add prepared coffee or liquor here), 1 teaspoon vanilla and 1/8 teaspoon salt. Combine and correct the consistency to what you want.
You can add lemon juice as the liquid and some grated lemon zest and make lemon frosting, or use oranges for orange frosting, or powdered chocolate, or use coffee as the liquid and then add the powdered chocolate for a mocha frosting. You are only limited by your own imagination. If you are not sure how it will taste take a small part of the sugar/butter mixture and experiment with it.
I like to use a pastry bag to frost cupcakes since you have more control and there is less chance to damage the cupcakes. You can use a plastic baggie with a corner cut off in place of a pastry bag. I don't use any of my decorating tips since I don't have any that I feel are big enough for frosting so I just pipe it out the end of the bag.
So here is the recipe for Joy of Cooking gluten free 1-2-3-4 yellow cupcakes:
Have all ingredients at room temperature. Preheat the oven to 350 and prepare your cupcake tins. You can grease them or use the little paper cups which I prefer so I don't have as much cleanup. Again I used Bettes featherlight rice flour mix, I just like the mouth feel it provides to baked goods.
Sift together twice:
2 2/3 cup gluten free flour mix
2 1/4 teaspoons baking powder
1 teaspoon Xanthan gum (you can also use Guar gum)
1/2 teaspoon salt
In a different bowl combine:
1 cup milk
1 1/2 teaspoons vanilla (or almond extract or lemon extract or a combination of extracts)
In a large bowl beat until creamy (about 30 seconds)
1/2 pound (2 sticks) unsalted butter
Once butter is creamy add gradually and beat on high speed until lightened in color and texture
1 1/2 cups sugar (vanilla sugar would be nice to use here)
Add 1 at a time: 4 egg yolks (save the whites we will use them later)
Once the eggs are blended into the sugar butter mixture add the flour in 3 parts and the milk mixture in 2 parts. Beat on low speed after each addition, use a spatula to scrape the sides of the bowl as needed. Once the ingredients are combined set the bowl aside.
In another large bowl (I just wash the flour bowl and re-use it), beat on medium speed until soft peaks form:
4 large egg whites
scant 1/4 teaspoon cream of tartar
gradually add, beating on high speed: 1/4 cup sugar
Beat until the peaks are stiff but not dry. (stiff peaks hold their shape after the mixer is removed from the bowl)
Using a rubber spatula, add 1/4 of the egg whites into the bowl with the flour mixture. Once that is incorporated, fold in the remaining whites.
Using a ice cream scoop, or what ever method you prefer, put the batter into the prepared cupcake tins. I usually get 2 1/2 dozen cupcakes from this recipe.
Bake until a toothpick inserted into the enter comes out clean 25-35 minutes. Check after 20-25 minutes to be sure that the cupcakes are not overcooked. Remove from cupcake tins, don't leave the cupcakes in the hot tins too long as it will make the bottoms wet and soggy. Let cool completely and frost.
I make my own frosting but you can use any type of gluten free frosting and decorations you want. I make a basic white icing: Combine 2 cups sifted powdered sugar, 1/2 stick of butter (4 Tablespoons) when combined add 3-4 Tablespoons milk or any liquid (you can add prepared coffee or liquor here), 1 teaspoon vanilla and 1/8 teaspoon salt. Combine and correct the consistency to what you want.
You can add lemon juice as the liquid and some grated lemon zest and make lemon frosting, or use oranges for orange frosting, or powdered chocolate, or use coffee as the liquid and then add the powdered chocolate for a mocha frosting. You are only limited by your own imagination. If you are not sure how it will taste take a small part of the sugar/butter mixture and experiment with it.
I like to use a pastry bag to frost cupcakes since you have more control and there is less chance to damage the cupcakes. You can use a plastic baggie with a corner cut off in place of a pastry bag. I don't use any of my decorating tips since I don't have any that I feel are big enough for frosting so I just pipe it out the end of the bag.
For this cupcake I used chocolate ganache: heat 1 cup cream until just boiling remove from the heat and add 4 oz chopped chocolate stir to combine and then let sit for 10 minutes. Stir until perfectly smooth and then let cool to the desired consistency. I simply dipped the tops of the cupcake in the ganache and let it cool some more. I used edible pearls on top for decoration.
This cupcake has the basic white frosting with vanilla added. I used the pastry bag to pipe the frosting on the cake and then used red decorating sugar and a chocolate chip on top.
These are probably some of the best cupcakes I have ever made, and people don't believe me when I tell them they are gluten free.
Enjoy! Next time soft chewy pretzels.
Friday, September 3, 2010
MMMM Blueberry Muffins!
So I had a bit of a baking frenzy and made not only Maple Blueberry Muffins with brown sugar cinnamon topping but I also made cupcakes. This post is for the muffins and then cupcakes will be on my next post. Now onto the Muffins!
I started out with a basic muffin recipe and then modified it to create the muffins I wanted. The basic recipe for muffins is
2 1/2 cups self rising flour
1/2 cup sugar
1 1/2 cups milk
2 lightly beaten eggs
1 teaspoon vanilla
5 oz melted and cooled butter
My flour of choice is Bette's Featherlight Blend, it is a wonderful rice flour mixture that is ground super fine. It is almost like powder. The fine grind makes it perfect for baked goods since it doesn't come out with a grainy texture.
To make the rice flour into self rising flour add 2 teaspoons of baking powder to 1 cup of flour, stir together and then sift the mixture several times.
I find that it is essential to sift gluten free flours and dry ingredients together at least 2 times before adding the wet ingredients. This makes the finished product lighter.
For the binding agent I like to use Xanthan Gum. I find that 1 teaspoon per 2 cups of flour works best for most baked goods. You can use which ever binding agent you like best. When sifting the dry ingredients I like to put half the flour in the sifter add the other dry ingredients (baking powder, salt, xanthan gum, etc.) then cover with the remaining flour so that I can mix and sift at the same time.
So I took my gluten free ingredients and made me some muffins. I wanted to make maple syrup blueberry muffins so I made a few changes in the basic recipe.
Sift 2 1/2 cups GF flour mixture, 1 1/4 teaspoon baking powder, and 1 teaspoon Xanthan gum together. Sift 2 times and then add the 1/2 cup sugar to the bowl. Mix gently and then make a well in the center of the dry ingredients.
Combine the 1 cup milk, 1/2 cup maple syrup, the 2 lightly beaten eggs and the teaspoon of vanilla together and then pour in to the well in the dry ingredients. Add the cooled melted butter and then fold until just combined. Do not over beat or the muffins will become tough and rubbery.
Toss 10 oz blueberries in some granulated sugar (this keeps them from sticking together and allows for a more even distribution of berries in the muffins) and add to the batter. Stir gently to incorporate. You can also add the berries to the flour mixture before you add the wet ingredients.
Fill your muffin tins. I line my muffin tins with the paper cups for ease of clean up and removal of the muffins from the pans. I used an ice cream scoop to put the batter in the pans. It is faster and makes less of a mess on the pans. The ice cream scoops with the trigger and the little part that actively removes the ice cream from the scoop work best. But you can fill your muffin tins however you like.
I wanted to make a crumble topping for the muffins but discovered I was out of butter. So I mixed brown sugar and cinnamon together and sprinkled it on top of the batter before baking.
Bake muffins for 20-25 minutes until they are risen, golden and come away from the sides of the holes. A toothpick inserted in the center should come out clean. I used standard size muffin pans and my muffins were done in 20 minutes. I actually set my timer for 18 minutes and checked the muffins then since all ovens are different and I did not want to over cook the muffins. The larger your muffin pans the longer they will take to cook. So mini-muffins should be cooked for probably 15 minutes and large oversized muffins should cook for 25 or more minutes.
Gluten free muffins won't rise as high as muffins made with wheat flour so you can fill your muffin tins a bit fuller. This will get you nice tall muffins with a lovely top.
This is what my muffins turned out like. I got about 2 dozen muffins from this recipe so I took them into work and fed them to my co-workers. Everyone ate them and then asked who brought in the muffins. They didn't even realize that they were GF.
So that is maple blueberry muffins with brown sugar cinnamon topping. Next time Cupcakes!
I started out with a basic muffin recipe and then modified it to create the muffins I wanted. The basic recipe for muffins is
2 1/2 cups self rising flour
1/2 cup sugar
1 1/2 cups milk
2 lightly beaten eggs
1 teaspoon vanilla
5 oz melted and cooled butter
My flour of choice is Bette's Featherlight Blend, it is a wonderful rice flour mixture that is ground super fine. It is almost like powder. The fine grind makes it perfect for baked goods since it doesn't come out with a grainy texture.
To make the rice flour into self rising flour add 2 teaspoons of baking powder to 1 cup of flour, stir together and then sift the mixture several times.
I find that it is essential to sift gluten free flours and dry ingredients together at least 2 times before adding the wet ingredients. This makes the finished product lighter.
For the binding agent I like to use Xanthan Gum. I find that 1 teaspoon per 2 cups of flour works best for most baked goods. You can use which ever binding agent you like best. When sifting the dry ingredients I like to put half the flour in the sifter add the other dry ingredients (baking powder, salt, xanthan gum, etc.) then cover with the remaining flour so that I can mix and sift at the same time.
So I took my gluten free ingredients and made me some muffins. I wanted to make maple syrup blueberry muffins so I made a few changes in the basic recipe.
Sift 2 1/2 cups GF flour mixture, 1 1/4 teaspoon baking powder, and 1 teaspoon Xanthan gum together. Sift 2 times and then add the 1/2 cup sugar to the bowl. Mix gently and then make a well in the center of the dry ingredients.
Combine the 1 cup milk, 1/2 cup maple syrup, the 2 lightly beaten eggs and the teaspoon of vanilla together and then pour in to the well in the dry ingredients. Add the cooled melted butter and then fold until just combined. Do not over beat or the muffins will become tough and rubbery.
Toss 10 oz blueberries in some granulated sugar (this keeps them from sticking together and allows for a more even distribution of berries in the muffins) and add to the batter. Stir gently to incorporate. You can also add the berries to the flour mixture before you add the wet ingredients.
Fill your muffin tins. I line my muffin tins with the paper cups for ease of clean up and removal of the muffins from the pans. I used an ice cream scoop to put the batter in the pans. It is faster and makes less of a mess on the pans. The ice cream scoops with the trigger and the little part that actively removes the ice cream from the scoop work best. But you can fill your muffin tins however you like.
I wanted to make a crumble topping for the muffins but discovered I was out of butter. So I mixed brown sugar and cinnamon together and sprinkled it on top of the batter before baking.
Bake muffins for 20-25 minutes until they are risen, golden and come away from the sides of the holes. A toothpick inserted in the center should come out clean. I used standard size muffin pans and my muffins were done in 20 minutes. I actually set my timer for 18 minutes and checked the muffins then since all ovens are different and I did not want to over cook the muffins. The larger your muffin pans the longer they will take to cook. So mini-muffins should be cooked for probably 15 minutes and large oversized muffins should cook for 25 or more minutes.
Gluten free muffins won't rise as high as muffins made with wheat flour so you can fill your muffin tins a bit fuller. This will get you nice tall muffins with a lovely top.
So that is maple blueberry muffins with brown sugar cinnamon topping. Next time Cupcakes!
Monday, August 16, 2010
Fun, food and fire
So I did very little cooking this last week since we were out of town for a few days at a family reunion. We did find a nice winery and saw the tall ships. The best meal was when we went to a fish boil. If you have never been to a fish boil it is something to do before you die. It is very straight forward and mostly gluten free. It goes something like this:
Build a nice fire from hardwood
Take a big pot and put it on the fire, fill it with water and salt.
When the water is boiling add potatoes. Since they are cooking for a lot of people they add a lot of potatoes.
Every so often and after adding potatoes or salt pour kerosene on the fire so it flares up.
When potatoes are almost done add more salt and then the fish. It is usually Lake Michigan Whitefish, which were caught that day.
Add quite a bit of kerosene to the fire causing all the fish oils to burn off. The fire will flare up about 20-30 feet just like this:
Once the fire excitement is over you go inside and get your dinner. The fish and potatoes are served with coleslaw and bread. I assume the bread is good, my husband kept insisting it tasted like gravel which usually means 'this is so good and I don't want you to feel bad that you can't eat it.' The coleslaw was tasty and was not drowned in dressing. There was cherry pie with ice cream for dessert. I had ice cream which was very good again I was told that the pie tasted like gravel.
The fish boil was really fun and enjoyable and we got to drive through some really cute little towns to get there. We went to the White Gull Inn (www.whitegull.com)
So, no cooking this week but this weekend I am going to try muffins. I have some homemade maple syrup and am thinking blueberry maple muffins with a streusel topping. I will post the recipe and any suggestions to changing it up or making it your own next week.
If anyone has any ideas or suggestions for thing to try to make gluten free just let me know. After muffins I will probably make some more cupcakes and then I am going to tackle fried chicken. I never promised good healthy food that isn't fried or filled with sugar. I cook what I like and right now I want food that is very bad for me. I will probably go back to more healthy things soon though.
Build a nice fire from hardwood
Take a big pot and put it on the fire, fill it with water and salt.
When the water is boiling add potatoes. Since they are cooking for a lot of people they add a lot of potatoes.
Every so often and after adding potatoes or salt pour kerosene on the fire so it flares up.
When potatoes are almost done add more salt and then the fish. It is usually Lake Michigan Whitefish, which were caught that day.
Add quite a bit of kerosene to the fire causing all the fish oils to burn off. The fire will flare up about 20-30 feet just like this:
The fish boil was really fun and enjoyable and we got to drive through some really cute little towns to get there. We went to the White Gull Inn (www.whitegull.com)
So, no cooking this week but this weekend I am going to try muffins. I have some homemade maple syrup and am thinking blueberry maple muffins with a streusel topping. I will post the recipe and any suggestions to changing it up or making it your own next week.
If anyone has any ideas or suggestions for thing to try to make gluten free just let me know. After muffins I will probably make some more cupcakes and then I am going to tackle fried chicken. I never promised good healthy food that isn't fried or filled with sugar. I cook what I like and right now I want food that is very bad for me. I will probably go back to more healthy things soon though.
Wednesday, August 11, 2010
Everything has to start somewhere
So I have decided to start my own blog. As a celiac and someone who loves to cook and eat food I thought I would stay with the things I know. So I am planning to make this blog about my adventures in adapting recipes to be GF and possibly new foods and places to eat that I have found. I am in Minnesota but have family and friends all through the US. It is challenging to find places to eat sometimes on road trips. So it is nice to have some resources to help out there.
I also have a dog who is also gluten/grain free. It is hard to find GF dog treats for him as well so I have been experimenting with making my own. I will included recipes and hopefully photos of what I have made and offer my suggestions for making the recipes your own. I am not nut, dairy, or casien free but will try to offer ideas to make the recipes without other allergens as well.
I will also provide links to some of my favorite things and other blogs and websites with further information and ideas. That is what the internet is for; the sharing of information and ideas to help us all live better lives. And to provide embarrassing videos and porn right to your home.
Well now you know what I am about and where I am planning to go from here. We will see where this ride takes us and hopefully we will all end up satisfied and ready to go again when it is done.
I also have a dog who is also gluten/grain free. It is hard to find GF dog treats for him as well so I have been experimenting with making my own. I will included recipes and hopefully photos of what I have made and offer my suggestions for making the recipes your own. I am not nut, dairy, or casien free but will try to offer ideas to make the recipes without other allergens as well.
I will also provide links to some of my favorite things and other blogs and websites with further information and ideas. That is what the internet is for; the sharing of information and ideas to help us all live better lives. And to provide embarrassing videos and porn right to your home.
Well now you know what I am about and where I am planning to go from here. We will see where this ride takes us and hopefully we will all end up satisfied and ready to go again when it is done.
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