tag:blogger.com,1999:blog-36036383689074677402024-03-04T21:13:10.771-07:00Experimental KitchenUnknownnoreply@blogger.comBlogger49125tag:blogger.com,1999:blog-3603638368907467740.post-83915676170593260972016-01-20T16:21:00.003-07:002016-01-20T16:21:44.127-07:00Beef Stroganof<div>
1 lb hamburger<br />
sliced mushrooms<br />
1 lb sour cream<br />
4 Tbs brown rice flour<br />
water/milk<br />
egg noodles<br />
<br />
Brown hamburger. Scoop out hamburger with a slotted spoon, saving the drippings. Set the hamburger aside. <br />
<br />
Saute' mushrooms. Set aside.<br />
<br />
Make gravy:<br />
Drippings from cooking meat<br />
4 Tbs brown rice flour & seasonings<br />
2 cups water/ milk<br />
<div>
<br /></div>
cook the drippings and flour and seasonings together until starting to brown. Whisk in liquid. Whisk until it reaches boiling and is thickened. Add in hamburger and mushrooms. Add sour cream. Warm on low heat.</div>
<div>
<br /></div>
<div>
Cook egg noodles.</div>
<div>
<br /></div>
<div>
Serve hamburger mixture over egg noodles.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-25560020141940076642016-01-20T15:47:00.002-07:002016-01-20T15:47:59.445-07:00Hummus<h3>
</h3>
<div>
2 cloves garlic<br /> a handful of sesame seeds<br /> a can of chickpeas, rinsed and drained<br /> 1/2 cup or so of fresh parsley leaves<br /><br /><br />
Put the garlic and seeds in a food processor. Turn it on for a few
seconds to mince the garlic. Add the chickpeas. Turn on the processor.
You may want to add a little water to make it smoother (about 1/3 cup).
Once your hummus is smooth, add the parsley. Pulse it a little longer.
You don't want to puree the parsley, just chop it up a bit and get it
mixed in.<br /><br /> Serve on a pita, topped with a few nuts or seeds for extra flavor, like pine nuts, or as a veggie dip.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-71439969238790951392016-01-20T15:46:00.002-07:002016-01-20T15:46:23.199-07:00Simple vinaigrette dressing<div>
<div>
raspberry jam</div>
apple cider vinegar </div>
<div>
<br /></div>
<div>
mix jam w/ enough vinegar to get it to flow</div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-84324504090556945652016-01-20T15:45:00.001-07:002016-01-20T15:45:11.585-07:00Veggie Mac<h3>
</h3>
<h3>
My Macaroni & Cheese Lunch</h3>
<div>
At
times I find myself slipping from what I would consider healthy eating.
I know probably everybody has their own idea of what that means, but
for me, what I struggle with most is increasing the amount of vegetables
that I eat and decreasing extra sugars, extra fats, and animal
products, while still eating foods that are appealing to my family. Food
is a sensitive subject to most people, and no less around our home.
Still- there's this struggle within me to increase vegetables that my
family eats, without upsetting the balance too much.<br />
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGd-9gpZW2uaikloSX38H_egLZxFtpMh1n6-3kI8FpG_GXWQ-MliFuGe0fTb2tge5c2HrxB1TxCcJtnX7UPc_2LEoFGw3LHQB5W7Li52I3zOf_Li4w9W5LeMYAhkiCZQmYu87ZjKDX538p/s1600/IMG_0483.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGd-9gpZW2uaikloSX38H_egLZxFtpMh1n6-3kI8FpG_GXWQ-MliFuGe0fTb2tge5c2HrxB1TxCcJtnX7UPc_2LEoFGw3LHQB5W7Li52I3zOf_Li4w9W5LeMYAhkiCZQmYu87ZjKDX538p/s1600/IMG_0483.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" class="en-media" data-mce-src="https://www.evernote.com/shard/s234/res/cf5732e1-b40b-4162-84cb-22ca9eee1c0b.jpg" data-mce-style="cursor: default;" name="cf5732e1-b40b-4162-84cb-22ca9eee1c0b" src="https://www.evernote.com/shard/s234/res/cf5732e1-b40b-4162-84cb-22ca9eee1c0b.jpg" /></a><br />
On to lunch
today. Katie wanted macaroni and cheese. The obsessed mother that I am
decided I can make mac and cheese, and add some vegetables, and we would
both be satisfied. I gave a moments thought to what might work in mac
and cheese and what I have available. I started by picking some herbs
from my herb garden. Spearmint, lemon mint, and oregano. Then crimini
mushrooms from the refrigerator. I chopped everything up, putting a pan on the stove with a little canola oil to heat.<br />
<br />
I
sauteed the mushrooms first, then added the herbs to wilt. The smell of
mint cooking is an interesting one. Mint is one of my favorite herbs
for a stirfry. The flavor is very different than you might imagine. It
is not what one thinks as "minty", it is not gum or toothpaste or
mouthwash. Instead, it is a rich herby flavor. It reminds me of middle
eastern food.<br />
<br />
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMk4X7cOeE5nOtC6Z3C8TLj37RGSPkdzuxzMB0f8cy5hDTBlQPKxD-VwU2MObv1CMRo6nD348LGj0KwitFj6PDIzhrrnBB4Hlmog36rgoqTqDftTdGehMWmA3i9cftSIVqDT93N15noED/s1600/IMG_0484.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMk4X7cOeE5nOtC6Z3C8TLj37RGSPkdzuxzMB0f8cy5hDTBlQPKxD-VwU2MObv1CMRo6nD348LGj0KwitFj6PDIzhrrnBB4Hlmog36rgoqTqDftTdGehMWmA3i9cftSIVqDT93N15noED/s1600/IMG_0484.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" class="en-media" data-mce-src="https://www.evernote.com/shard/s234/res/7795ee6a-3a0d-484b-8bc1-33d1ff0040bb.jpg" data-mce-style="cursor: default;" name="7795ee6a-3a0d-484b-8bc1-33d1ff0040bb" src="https://www.evernote.com/shard/s234/res/7795ee6a-3a0d-484b-8bc1-33d1ff0040bb.jpg" /></a><br />
<br />
<br />
While
that was cooking, I started on the cheese sauce. A little water in the
pot, mixed with salt, pepper, and flour, brought to a boil and thickened
to a paste. <br />
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIxTuqg9mdfM1UgT-5WxLdqjlLavyBAJN0ORgSpKltEu-ygz-mesCh9gJtMF37hoAuKFqzd651OhVR3tqIn51UcC3wLrtExojJpH-0uWoSmjuXaa3sTp9x8-Yg_G6Hw5LX7fjRZMtatuu/s1600/IMG_0485.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIxTuqg9mdfM1UgT-5WxLdqjlLavyBAJN0ORgSpKltEu-ygz-mesCh9gJtMF37hoAuKFqzd651OhVR3tqIn51UcC3wLrtExojJpH-0uWoSmjuXaa3sTp9x8-Yg_G6Hw5LX7fjRZMtatuu/s1600/IMG_0485.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" class="en-media" data-mce-src="https://www.evernote.com/shard/s234/res/81d43ce8-3711-4da7-8913-c91d721f2a9f.jpg" data-mce-style="cursor: default;" name="81d43ce8-3711-4da7-8913-c91d721f2a9f" src="https://www.evernote.com/shard/s234/res/81d43ce8-3711-4da7-8913-c91d721f2a9f.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Next, I added a can of petite diced tomatoes to the pan of herbs and mushrooms and left it to simmer and the flavors to mix.<br />
<br />
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRMMHfRg47rgGt1PvLKFDg3suRgKZaCFeHiESGK4bW-R5lah1M-rRZYsff8lpsBwxU8BRE1rS3n9SkeaHnKHgv_Av2sgI_49G6_EQdJ1n5fH4841S78I2g8RLfVl0ZxL0tU_wyAWCZIGA/s1600/IMG_0487.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRMMHfRg47rgGt1PvLKFDg3suRgKZaCFeHiESGK4bW-R5lah1M-rRZYsff8lpsBwxU8BRE1rS3n9SkeaHnKHgv_Av2sgI_49G6_EQdJ1n5fH4841S78I2g8RLfVl0ZxL0tU_wyAWCZIGA/s1600/IMG_0487.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" class="en-media" data-mce-src="https://www.evernote.com/shard/s234/res/29b809bc-22f2-4b28-9a52-46c3f5e0126d.jpg" data-mce-style="cursor: default;" name="29b809bc-22f2-4b28-9a52-46c3f5e0126d" src="https://www.evernote.com/shard/s234/res/29b809bc-22f2-4b28-9a52-46c3f5e0126d.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
Back
to the sauce, here I am adding cheese to the pasty base. On low heat,
added a little at a time the paste transforms into a thick cheesy sauce.<br />
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uO6RYgYiWMUpd00pYLYV4qx_ESjTOvoBjubF9H1mljKgUYKVgdrhCbxb9-O0N3bQL8GkOXbQrJ6laAC1fdVAz3fVHYc-8_j5KCR4rIOmiLq-FA-aeUFhTamcw3NOUDpF7z21F1OpRoqp/s1600/IMG_0488.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uO6RYgYiWMUpd00pYLYV4qx_ESjTOvoBjubF9H1mljKgUYKVgdrhCbxb9-O0N3bQL8GkOXbQrJ6laAC1fdVAz3fVHYc-8_j5KCR4rIOmiLq-FA-aeUFhTamcw3NOUDpF7z21F1OpRoqp/s1600/IMG_0488.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" class="en-media" data-mce-src="https://www.evernote.com/shard/s234/res/e849167b-efd4-4c38-88a3-4aab8c345b00.jpg" data-mce-style="cursor: default;" name="e849167b-efd4-4c38-88a3-4aab8c345b00" src="https://www.evernote.com/shard/s234/res/e849167b-efd4-4c38-88a3-4aab8c345b00.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
When all the cheese has been added to the sauce and melted thoroughly, it is time to combine the elements.<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH-WWL3bA7gN0R2Opmw77z-3yMww2iS_6ZqVKwzgQzhxj3pEze46A1YdLQPS-DmTmYFwbLat5-HeYLbBdeD3wk8DG8mk-iQTKPu_oCqdwCR_1Spq1eIkvNgGUd30teAOACuoEHH09Whf6/s1600/IMG_0489.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH-WWL3bA7gN0R2Opmw77z-3yMww2iS_6ZqVKwzgQzhxj3pEze46A1YdLQPS-DmTmYFwbLat5-HeYLbBdeD3wk8DG8mk-iQTKPu_oCqdwCR_1Spq1eIkvNgGUd30teAOACuoEHH09Whf6/s1600/IMG_0489.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" class="en-media" data-mce-src="https://www.evernote.com/shard/s234/res/dce25212-80ea-48ea-9e2d-b7fb89053cc1.jpg" data-mce-style="cursor: default;" name="dce25212-80ea-48ea-9e2d-b7fb89053cc1" src="https://www.evernote.com/shard/s234/res/dce25212-80ea-48ea-9e2d-b7fb89053cc1.jpg" /></a><a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbDzCBpzTCuCGtcXkluf9cNenr63WnrMsVRpf1JtpbvceJyeVjmzgl7Ll8AZN6HP122IW8OZyxLOPe6tmbtbvClgmPHuXdzj1Ghsl-bYGSMiUnfOp0SjqnRDoy5JAbbNW0nEWgM-2htib/s1600/IMG_0490.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHbDzCBpzTCuCGtcXkluf9cNenr63WnrMsVRpf1JtpbvceJyeVjmzgl7Ll8AZN6HP122IW8OZyxLOPe6tmbtbvClgmPHuXdzj1Ghsl-bYGSMiUnfOp0SjqnRDoy5JAbbNW0nEWgM-2htib/s1600/IMG_0490.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" class="en-media" data-mce-src="https://www.evernote.com/shard/s234/res/516e6124-9d0a-4da3-84ae-b0da02a146fc.jpg" data-mce-style="cursor: default;" name="516e6124-9d0a-4da3-84ae-b0da02a146fc" src="https://www.evernote.com/shard/s234/res/516e6124-9d0a-4da3-84ae-b0da02a146fc.jpg" /></a></div>
<br />
I
put the sauce on low heat and finally started cooking the macaroni. I
really like the shells form of whole wheat pasta best, but the grocery
store was out of stock, so I bought macaroni this time. I think I like
the shells better because they are able to be coated on all sides with
the sauce, so they don't have the heavy flavor often associated with
whole wheat pasta. Here's the picture of the final product. Appetizing,
no? I guess that all depends on who you are.<br />
<br />
<a data-mce-href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnrohqWgYylpIg5vFGd4YaRaHgrLIWhfxlY3IsaLXXjjgviNkwAIc9nbiksB9OQxAgpB8RrdbnhaDsNng4knq4OH7eABTFmvTrnaRw2afS9qkE_8q_6B9g4mAdSDX7BYD3CEM9OTJCm3m/s1600/IMG_0491.JPG" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnrohqWgYylpIg5vFGd4YaRaHgrLIWhfxlY3IsaLXXjjgviNkwAIc9nbiksB9OQxAgpB8RrdbnhaDsNng4knq4OH7eABTFmvTrnaRw2afS9qkE_8q_6B9g4mAdSDX7BYD3CEM9OTJCm3m/s1600/IMG_0491.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" class="en-media" data-mce-src="https://www.evernote.com/shard/s234/res/9cd635dd-ede1-400b-a9f9-635c9477e99e.jpg" data-mce-style="cursor: default;" name="9cd635dd-ede1-400b-a9f9-635c9477e99e" src="https://www.evernote.com/shard/s234/res/9cd635dd-ede1-400b-a9f9-635c9477e99e.jpg" /></a><br />
The final
assessment: Three girls come in for lunch. Right away Tiffany tells me
how good it looks. I expected that. She's a food lover and hard to
disappoint. The other two, however, fall into, I kid you not, howls of
how awful this latest food monstrosity is. Not looks, but IS. I dished
up bowls for the kids. I gave Tiffany a full bowl, Emily a generous
scoop (about half a bowl), and Katie a mere two bites' worth. Yep, I
know my kids and how much I'm able to coax them to eat even when they
truly don't like something. Tiffany ate her bowlful, as expected, and
had seconds, then thirds, raving the whole time. :) Emily continued her
protest, I left the table to let mine cool, it was still pretty hot.
When I came back, she not only tried it, she finished her bowl, then
went back for seconds, and thirds. Yay! it was a hit for her as well. :)
:) Well, then we were down to Katie. This kid is stubborn. She tried
every dodging tactic. "Can't I eat a peanut butter and honey sandwich
instead, mom?" "Or wheat thins?" "or peanut butter and honey on
saltines?" I told her if she chose not to eat the (two bites!) macaroni,
the only thing she could eat was fruit or vegetables. It took a lot of
coaxing. She ate one macaroni and declared it tasted like a skunk
smells. I finally suggested she put a little parmasan cheese on top. She
did that, and ate her two bites all up, minus the vegetables. I then
let her have a peanut butter and honey sandwich.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-60588880456903352872016-01-20T15:38:00.003-07:002016-01-20T15:38:25.925-07:00Green Bean Casserole<div>
</div>
<div>
2 cups chopped mushrooms</div>
<div>
1 lb hamburger or var. sausage</div>
<div>
salt & pepper & garlic</div>
<div>
<br /></div>
<div>
Cook together. </div>
<div>
5 Tbs millet flour, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper</div>
<div>
2 cups water or beef broth</div>
<div>
<br /></div>
<div>
Make a gravy from the drippings and water.</div>
<div>
<br /></div>
<div>
16 oz frozen shredded potatoes</div>
<div>
2 cups green beans</div>
<div>
<br /></div>
<div>
In a casserole mix hamburger mixture, gravy, green beans, shredded potatoes</div>
<div>
<br /></div>
<div>
top with crisp fried onions--</div>
<div>
toss onion slices with millet flour, fry to a crisp in bacon grease</div>
<div>
<br /></div>
<div>
bake 350 for 1 hr.</div>
<div>
<br /></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-19904146788714626052016-01-20T15:37:00.001-07:002016-01-20T15:37:22.320-07:00Jumbalaya<div>
</div>
<div>
cook rice</div>
<div>
<br /></div>
<div>
topping:</div>
<div>
1 16oz can tomato sauce</div>
<div>
1 6oz can tomato pase</div>
<div>
1 cup water</div>
<div>
1 1/2 tsp season salt</div>
<div>
1/2 tsp cajun seasoning</div>
<div>
<br /></div>
<div>
saute': 1 onion, 1 green bell pepper. Add 4 cloves chopped garlic when the others are near done. Then add to tomato sauce mix.</div>
<div>
<br /></div>
<div>
Cook: 1/2 lb chicken breast chunks, 1/2 lb bratwurst, 1/2 lb shrimp, then add to tomato sauce.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-80504568270253736562016-01-20T15:36:00.002-07:002016-01-20T15:36:30.098-07:00Taco Seasoning<div>
Taco Seasoning<br /><br /> 1 Tbs chili powder<br /> 1/4 tsp garlic powder<br /> 1/4 tsp onion powder<br /> 1/4 tsp dried oregano<br /> 1/2 tsp paprika<br /> 1 1/2 tsp ground cumin<br /> 1 tsp sea salt<br /> 1 tsp black pepper</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-49625548869791265262016-01-20T15:35:00.002-07:002016-01-20T15:35:29.237-07:00Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing<div>
Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing</div>
<div>
</div>
<div>
<img alt="" class="en-media" data-mce-src="https://www.evernote.com/shard/s234/res/03a428f8-f9e0-41d9-a2a5-1b02f5113a70.jpg" data-mce-style="cursor: default;" name="03a428f8-f9e0-41d9-a2a5-1b02f5113a70" src="https://www.evernote.com/shard/s234/res/03a428f8-f9e0-41d9-a2a5-1b02f5113a70.jpg" style="cursor: default;" width="205" /></div>
<div>
Prep time</div>
<div>
10 mins</div>
<div>
Cook time</div>
<div>
15 mins</div>
<div>
Total time</div>
<div>
25 mins</div>
<div>
</div>
<div>
Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch. It’s even better the next day!</div>
<div>
Author: Monique of AmbitiousKitchen.com</div>
<div>
Recipe type: Healthy, Salad, Vegetarian, Vegan, Gluten-free</div>
<div>
Cuisine: Asian, Thai</div>
<div>
<div>
Ingredients</div>
<ul>
<li>¾ cup uncooked quinoa</li>
<li>1-2 cups shredded red cabbage, depending on how much crunch you like</li>
<li>1 red bell pepper, diced</li>
<li>½ red onion, diced</li>
<li>1 cup shredded carrots</li>
<li>½ cup chopped cilantro</li>
<li>¼ cup diced green onions</li>
<li>½ cup cashew halves or peanuts (honey-roasted is good)</li>
<li>Optional: 1 cup edamame or chickpeas</li>
<li>Fresh lime, for a bit of tang</li>
<li>For the dressing:</li>
<li>¼ cup all natural peanut butter</li>
<li>2 teaspoons freshly grated ginger</li>
<li>3 tablespoon soy sauce, gluten-free if desired</li>
<li>1 tablespoon honey (use agave if vegan)</li>
<li>1 tablespoon red wine vinegar</li>
<li>1 teaspoon sesame oil</li>
<li>1 teaspoon olive oil</li>
<li>Water to thin, if necessary</li>
</ul>
</div>
<div>
<div>
Instructions</div>
<ol>
<li>To
cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium
saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring
mixture to a boil. Cover, reduce heat to low and let simmer for 15
minutes or until quinoa has absorbed all of the water. Remove from heat
and fluff quinoa with fork; place in large bowl and set aside to cool
for about 10 minutes. You should have a little over 2 cups of quinoa.</li>
<li>To
make dressing: Add peanut butter and honey or agave to a medium
microwave safe bowl; heat in microwave for 20 seconds. Add in ginger,
soy sauce, vinegar, and both sesame and olive oil and stir until mixture
is smooth and creamy. If you want a thinner dressing, simply stir in a
teaspoon or two of water or olive oil.</li>
<li>Add as much or as little
dressing as you’d like to the quinoa. I always start out with a little
bit of dressing and usually add more to suit my taste preferences.
Alternatively you can save the dressing for later and add when you are
ready to eat; however the flavors of the dressing usually soak into the
salad so I love adding it to the quinoa first.</li>
<li>Next fold in red
pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish
with cashews and green onions. Serve chilled or at room temperature with
lime wedges if desired.</li>
</ol>
</div>
<div>
Nutrition Information</div>
<div>
Serving size: 1/6th of recipe Calories: 260 Fat: 13.5g Carbohydrates: 27.7g Sugar: 7g Fiber: 4.3g Protein: 8.6g</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-30531982786045112762016-01-20T15:34:00.000-07:002016-01-20T15:34:07.612-07:00Enchiladas<h3>
</h3>
<div>
<table class="mce-item-table"><tbody>
<tr><td data-mce-style="text-align: right; padding-right: 10px;" style="padding-right: 10px; text-align: right;">14</td><td>Tortillas, softened</td></tr>
<tr><td data-mce-style="text-align: right; padding-right: 10px;" style="padding-right: 10px; text-align: right;">2 cups</td><td>Beans</td></tr>
<tr><td data-mce-style="text-align: right; padding-right: 10px;" style="padding-right: 10px; text-align: right;">2 cups</td><td>Corn</td></tr>
<tr><td data-mce-style="text-align: right; padding-right: 10px;" style="padding-right: 10px; text-align: right;">2 cans</td><td>Enchilada sauce</td></tr>
<tr><td data-mce-style="text-align: right; padding-right: 10px;" style="padding-right: 10px; text-align: right;">1 can</td><td>Tomato sauce</td></tr>
<tr><td data-mce-style="text-align: right; padding-right: 10px;" style="padding-right: 10px; text-align: right;">1 lb</td><td>Hamburger, cooked & crumbled</td></tr>
<tr><td data-mce-style="text-align: right; padding-right: 10px;" style="padding-right: 10px; text-align: right;">1/2 lb</td><td>cheese, cubed</td></tr>
</tbody></table>
<br /><br />
In a bowl, mix the filling together, add 1/4 cup sauce. Pour a little
sauce on the bottom of a 9x13 baking dish. Heat the tortillas in a
microwave and roll a couple spoonfuls of the stuff in each one. Place
them seam side down in the baking dish. Then pour the rest of the sauce
on top. Bake at 350 degrees for about 45 minutes minutes ('til they are
heated through), then serve.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-5947388294936754042016-01-20T15:32:00.002-07:002016-01-20T15:32:37.529-07:00basic gravy or white sauce<div>
Drippings from cooking meat<br />4 Tbs brown rice flour & seasonings<br />2 cups water/ broth/ milk<div>
<br /></div>
cook the drippings and flour and seasonings together until starting to brown. Whisk in liquid. Whisk until it reaches boiling.<div>
<br /></div>
addins:<br />1/2 cup Parmesan cheese<div>
<br /></div>
hamburger, sausage, chicken or mushrooms</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-77768957976551035102015-11-22T17:01:00.001-07:002015-11-22T17:07:44.086-07:00Pumpkin MuffinsPumpkin Muffins<br />
<br />
preheat oven to 350<br />
<br />
1 cube butter, softened<br />
2 eggs <br />
1 cup sugar<br />
2 cups pumpkin<br />
1 tsp vanilla<br />
1 tsp cinnamon<br />
1/2 tsp allspice<br />
1/4 tsp cloves<br />
1/4 tsp cardamon<br />
1/4 tsp ginger<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
1 1/2 tsp baking powder<br />
2 cups rice flour<br />
3/4 cup chocolate chips<br />
<br />
Fill muffin tins to the top. Bake for 20 minutes.<br />
Makes 24Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-40417994986411164102015-11-22T16:57:00.002-07:002015-11-22T17:10:35.628-07:00Zucchini Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4g_eDWWEcD5iMihAMQ_GLrEIR0S7wluaqasknB8I-cra9WEtF0nrblBVNDr6LBFKHhqLSRH16ISJUYIGYpXmq7RGN20FbhMXmI2IHYfkm2pVaJO7ngzJ-uUiPEIBEa9qvTCLDOi6NIw4/s1600/11902450_10204900697942551_3837414545417196390_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4g_eDWWEcD5iMihAMQ_GLrEIR0S7wluaqasknB8I-cra9WEtF0nrblBVNDr6LBFKHhqLSRH16ISJUYIGYpXmq7RGN20FbhMXmI2IHYfkm2pVaJO7ngzJ-uUiPEIBEa9qvTCLDOi6NIw4/s320/11902450_10204900697942551_3837414545417196390_n.jpg" width="320" /></a></div>
<span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g">Zucchini Brownies<br />Preheat oven to 350<br />mix:<br />2 cups grated zucchini<br />1 1/2 cups sugar<br />2 eggs<br />1/4 cup coconut oil<br />3/4 cup cocoa powder<br />1 cup flour (I used millet)<br />1/2 tsp salt<br />1 tsp vanilla.<br />Pour into a greased 9x13 pan. Bake for 30 minutes.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-22652844016572196312014-12-07T21:52:00.000-07:002014-12-07T21:52:06.024-07:00Gluten Free Shopping Guide BoiseThe following is a list of where to find a variety of gluten free foods in Boise. If you regularly go to a certain store to get something specific, please let me know and I'll include it here.<br />
<br />
<a href="http://jakesglutenfreestore.com/" target="_blank">Jake's Gluten Free Market</a>: As the name implies, everything inside is gluten free.<br />
<br />
Jake's has a fresh bakery which includes several kinds of fresh bread, including french bread, muffins and cookies. They will do things made to order as well. <br />
<br />
The shop has the essentials for baking - flours, mixes, pasta, whole grains. They have lots of goodies, cereals, and an extensive freezer section. Jake's also includes many items that are difficult to find elsewhere including ice cream cones (both cake cup and sugar cones), and "scottie dogs" (which are a great <a href="http://www.amazon.com/Gimbals-Licorice-Scottie-Dogs-SUGAR/dp/B006A4MO68" target="_blank">black </a>or <a href="http://www.amazon.com/Gimbals-Licorice-Scottie-Dogs-Gift/dp/B00FE19C18/" target="_blank">red </a>licorice) in small packages.<br />
<br />
Montana Bakery: Fresh bread, cookies and brownies. Naked Oat flour. <br />
<br />
Rosauer's: frozen breaded fish.<br />
<br />
Huckleberry's, located inside Rosauer's: Franz bread, Udi's products, several kinds of flours, cookies, etc.<br />
<br />
Winco: Udi's products (located in the small freezer in the bakery), a ready to cook Mama Maria's pizza crust (located in the pasta aisle), and Bar S GF corndogs (located beside the other Bar S corndog products). Rice crackers (in the cracker aisle). GF Rice Krispies and Chex.<br />
<br />
Walmart - Eagle Rd: a very small gluten free shelf section located in the cereal aisle including: pretzels, granola, ramen-type noodles, cookies (the oreo-type ones are pretty decent). A small section in the freezer case including: Udi's products, corndogs, chicken nuggets, and burritos.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-70956683701916487252013-08-14T11:06:00.001-06:002014-12-07T21:22:11.977-07:00Gluten Free Boise<br />
<br />
Do you have to eat gluten free, and just aren't sure of what your choices are for eating out? On this page, I am sharing my experiences eating gluten free in the Treasure Valley and other choices, you my readers may share. The page will be updated regularly as I learn more. If you know of any restaurants I haven't included or would like to add your experiences to this page, please comment below. Thanks!<br />
<br />
<h3 style="text-align: center;">
<b>B</b>akeries</h3>
<br />
<a href="http://jakesglutenfreestore.com/">Jake's Gluten Free Market</a>: Located on Fairview and McMillan, Jake's offers a variety of delicious freshly baked gluten free breads, cookies, and cupcakes.They have a pretty good pizza crust they make themselves and sell frozen-- better than any of the store brand crusts I've tried like Udi's and Rudi's.<br />
<br />
Montana Bakery, located in the Artisan Food CoOp, <span class="adr"><span class="street-address">8716 Fairview Avenue, Boise
</span></span>: This bakery sells oat bread and cookies, also Naked Oat flour and supplies. Reasonably priced and delicious!<br />
<br />
<h3 style="text-align: center;">
<b>Local Restaurants</b></h3>
<div style="text-align: left;">
<br />
<a href="http://www.bardenay.com/" target="_blank">Bardenay</a>: Their <a href="http://www.bardenay.com/menu/gluten-free-menu/" target="_blank">gluten free menu</a>. <br />
<br />
<br />
<a href="http://www.boisefrycompany.com/" target="_blank">Boise Fry Company:</a> Upon inquiry, I received the following email reply: "All of our fries are gluten free, several of our sauces are (they're
labeled) and we offer gluten free buns! The only burger we have that
cannot be made gluten free (though we're working on it!) is our house
made vegan burger."<br />
<br />
<a href="http://www.thecounterburger.com/Meridian_ID/" target="_blank">The Counter: Custom Built Burgers</a> has gluten free buns and a dedicated gluten free preparation area. They get their buns from Jake's. (updated Dec 2014)<br />
<br />
<a href="http://boisefork.com/" target="_blank">Fork:</a> Located in downtown Boise on 8th Street. Their<a href="http://boisefork.com/eats-drinks/eats/" target="_blank"> menu.</a> They have the symbol GF beside the items that are Gluten Free, and there are a lot of them!<br />
<br />
<a href="http://www.messengerpizza.com/index.html" target="_blank">Messenger Pizza: </a>My
friend, Stephanie, says this place located in Nampa at 12th Avenue and
1st St South has an excellent gluten free crust option. <br />
<br />
<a href="http://www.newmoonskitchen.com/" target="_blank">Moon's Kitchen Cafe</a>
has gluten free pancakes! They also have gluten free bread made by
Naked Oats. They have a dedicated GF grill. The State Street location
also has a dedicated fryer for french fries. (info updated Dec '14)<br />
<br />
<a href="http://www.twigsbistro.com/locations/the-village-at-meridian" target="_blank">Twigs Bistro and Martini Bar</a>: They have a decent gluten free menu. You can access their menu from their webpage. (updated Dec 2014)</div>
<h3 style="text-align: center;">
Chain Restaurants</h3>
<div style="text-align: left;">
<a href="http://www.bk.com/" target="_blank">Burger King</a>: Here is their <a href="http://www.bk.com/cms/en/us/cms_out/digital_assets/files/pages/MenuGlutenFree.pdf" target="_blank">gluten free guide</a>.
Katie has enjoyed their bunless burgers. However, she has found she
needs to double what others would normally eat (order two or three
burgers) just to not feel hungry afterwards. I like the cranberry apple
salad with tendergrill chicken, served with the apple vinaigrette
dressing.<br />
<br />
<a href="http://www.carlsjr.com/" target="_blank">Carl's Jr</a>.: Actually, their <a href="http://www.carlsjr.com/system/pdf_menus/3/original/Allergen%20Chart%2011.27.12.pdf?1357770163" target="_blank">allergen guide</a> isn't a lot of help. The <a href="http://www.carlsjr.com/system/pdf_menus/4/original/Ingredient%20Guide%20Compiled%20with%20Cover%2011.1.12.pdf?1360136858" target="_blank">ingredient guide</a>
is much more helpful for you to know exactly what to ask for. They will
make any burger into a lettuce wrap for you (low carb). It's nice to
have a good sloppy burger once in a while!<br />
<br />
<a href="http://www.fiveguys.com/" target="_blank">Five Guys Burgers and Fries</a>: I inquired about their gluten free offerings, and they emailed me the following:<br />
"Since Five Guys buns are not gluten free, we offer our customers the
option of going bun-less! You may order a burger in a No Bun Bowl or
lettuce wrap. We even suggest bringing your favorite gluten free bun
with you as it is a pretty simple burger to bun transfer, however please
note that due to food safety concerns, we are unable to prepare your
meal with this bun.<br />
<br />
Five Guys beef is gluten free! Our beef consists of none other than 100%
80/20 ground chuck with no additives, fillers, or preservatives. Our
bacon is gluten free as well as our hot dogs (only applies to US and
Canada currently). Both are prepared on dedicated grills separate from
our bun toasting grills.<br />
<br />
We are also pleased to inform you that Five Guys fries are gluten free!
They are simply fresh cut potatoes soaked in water and then fried in
dedicated fryers using 100% refined peanut oil! The cajun seasoning for
our fries is also gluten free.<br />
<br />
Just to clarify: the only products we offer that contain gluten are our
buns, HP sauce (UK only), and the malt vinegar condiment for our fries.<br />
<br />
While we do all we can to avoid it, there is always a risk of cross
contamination. Be sure to use caution! For your convenience, our
kitchens are kept open so you may watch your food being prepared."<br />
<br />
<br />
<a href="http://www.noodles.com/">Noodles</a>: This is probably my daughter, Katie's, favorite. Here is their <a href="http://www.noodles.com/summer/nc_summer_nutritionals.pdf" target="_blank">gluten free menu</a> (scroll to the second page of the pdf link). They use gluten free noodles to sub for the regular ones. My daughter likes the buttered noodles. The pad thai is good and the med salad is also good. (I haven't tried any of the others). Once, however, my daughter had a regular noodle in her buttered noodles, just one mind you, but as always, be aware of contamination issues.</div>
<div style="text-align: left;">
<br />
<a href="http://www.olivegarden.com/home" target="_blank">Olive Garden</a> has a decent gluten free menu, and even a couple options for the kids' menu at the kids' menu price.<br />
<br /></div>
<div style="text-align: left;">
<a href="http://www.outback.com/" target="_blank">Outback Steakhouse</a>: Outback has a <a href="http://www.outback.com/menu/pdf/glutenfree.pdf" target="_blank">gluten free menu</a>. It doesn't have prices on it, so you'll have to refer to the main menu for those.They serve, of course, steak, seafood, salads, burgers (I'm assuming they have GF buns), and even appetizers. Yesterday was my first experience with outback. I ordered the filet and lobster tails, with house salad and sweet potato. Everything was good.<br />
<br />
<a href="http://www.pfchangs.com/index.aspx" target="_blank">P. F. Chang's: </a>They have a Gluten Free Menu, Just click on<a href="http://www.pfchangs.com/menu/" target="_blank"> the link</a>, then on "Gluten Free" from the menu choices at the top of the page. <br />
<br />
<a href="http://www.redrobin.com/" target="_blank">Red Robin</a>: Here is their <a href="http://www.redrobin.com/img/content/cms/cms_wheat_gluten_allergen_menu_rrgb_8_13_51f9cb9a7c10e.pdf" target="_blank">gluten free menu</a>.<br />
<br />
<br />
<a href="http://www.smokymountainpizza.com/" target="_blank">Smoky Mountain Pizza: </a>Here is their <a href="http://www.smokymountainpizza.com/menus/gluten-free-menu/" target="_blank">gluten free menu</a>. The pizza crust is decent. I don't know their source, but it actually tastes a lot like the ones I've bought at Jake's.</div>
<div style="text-align: left;">
<br />
<a href="http://www.tacobell.com/" target="_blank">Taco Bell</a>: Well, they have an <a href="http://www.tacobell.com/nutrition/allergens" target="_blank">"allergens" page</a>.
Looks like, as of this writing, only the "cantina bowl" and the drinks
are gluten-free. Also, at the bottom of the page, it lists a few more
suggestions for those who are gluten intolerant.<br />
<br />
<br />
<br />
<h3 style="text-align: center;">
Restaurants I Do Not Recommend </h3>
<a href="http://cafeole.com/" target="_blank">Cafe Ole</a>: As of December 2014, nothing gluten free<br />
<br />
<a href="http://www.dennys.com/" target="_blank">Denny's</a>:
You could, maybe, get a side salad, no dressing, no croutons. It's less
expensive to eat a $1.50 bag of salad greens from the grocery store,
and just about as fun. :(<br />
<br />
<a href="http://www.dominos.com/" target="_blank">Domino's Pizza</a>:
This was recommended to us by a random stranger. That person was
delighted with the prospect of chain pizza and never had a contamination
issue. The gluten free crust option only comes in a personal pan-type
size, though we find it feeds two ok. Katie likes it all right. I am not
impressed. For one, the first time I actually ordered it for myself
(Katie had got a couple with her dad before), I started eating it (I got
half a slice down), before my husband commented that it certainly
didn't look gluten-free. Glancing over at my Katie's pizza, I could see
he was right. I thought perhaps they had two different kinds of gluten
free crusts though, as I had ordered a completely different kind of
pizza, so I decided to call the restaurant (can you call it that if it's
take-out only?) and check it out. They assured me that, yes, it was
gluten free. The person I talked to said she made it herself and was
100% positive. We still didn't want to trust it, so I let my
non-gluten-free family members eat it. Several minutes later, I got a
call from Domino's. It seems they HAD messed up and mixed up labeled
boxes with somebody else's pizza. So, yah, my first Domino's experience
was less than stellar. And, yes, I got quite sick from that. They sent
me a coupon for a free pizza and soda. It took some time to work up the
courage to try again, but I did. So, I guess, here's the real review.
Ick. They advertise a gluten free pizza that tastes better than the box
they put it in. Nope. It tastes worse than I remember frozen pizza
tasting, and worse than I imagine a box tasting. Just ick. I'm not doing
Domino's again.<br />
<br />
<br />
<a href="http://www.oldchicago.com/" target="_blank">Old Chicago Pizza</a>: As of December 2014, nothing gluten free.<br />
<br />
<a href="http://www.sharis.com/" target="_blank">Shari's </a> Though Shari's has an allergen information guide, which I can't find online, I found it confusing when comparing it to the menu. When I asked the waiter if a menu item was gluten free (the nachos), he not only didn't know, wouldn't check the ingredients, but also told me corn chips are never gluten free, nor french fries, nor tater tots, all of which I know to be false. I was pretty frustrated at that, so I ordered for my kids that were with me. They shared the nachos, and I sat by with my water, watching them eat. The waiter offered to "make me a salad," but I declined. They were not busy (it was 2:00 in the afternoon), yet service was almost terrible. The waiter refilled the girls' water, but not mine (maybe because I wasn't eating?) We waited for as long as I could stand it for the check, then finally just got up and left, leaving money on the table to pay for the appetizer and a small tip.BTW, unless the sausage or seasoning on the pico de gallo had gluten in it, it looked to be a completely gluten free dish.<br />
<br />
<div style="text-align: left;">
<a href="http://www.texasroadhouse.com/" target="_blank">Texas Roadhouse</a>: Their main seasoning contains gluten. I talked to a manager, but to get anything gluten free seemed like jumping through hoops. I don't recommend it.</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-4027246164526724862013-05-14T20:34:00.001-06:002013-05-14T21:13:18.374-06:00Chocolate Peanut Butter CookiesFollowing my sourdough theme of late:<br />
<br />
Chocolate Peanut Butter Cookies<br />
<br />
1/4 cup sunflower oil<br />
1/2 cup honey<br />
1 egg<br />
3/4 cup sourdough starter<br />
1/4 cup peanut butter<br />
1 tsp vanilla<br />
1/2 tsp salt<br />
<br />
Mix together, then add:<br />
<br />
3/4 cup oat flour<br />
1/4 cup cocoa<br />
1/2 tsp baking soda<br />
<br />
Mix. Drop by spoonfuls onto a cookie sheet--- press them down a bit just to get a basic round flattish shape. Bake at 350 degrees for 10-12 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-52125504138625512132013-05-14T20:16:00.000-06:002013-05-14T21:12:45.562-06:00Oatmeal Vanilla CookiesI've been experimenting with using sourdough in cookies. Why? Well because I can :) These cookies are a bit reminiscent in flavor to sugar cookies, but no rolling and cutting out. Also, I'm experimenting with the flavors of some unrefined oils I found. I particularly like sunflower oil for cookies (and fried eggs).<br />
<br />
Oatmeal Vanilla Cookies<br />
<br />
1/4 cup unrefined sunflower oil<br />
1/2 cup sugar<br />
1 egg<br />
1 tsp vanilla<br />
1 cup sourdough starter<br />
1/2 tsp salt <br />
<br />
Blend together, then add:<br />
<br />
1 1/2 cup oat flour<br />
1/2 tsp baking soda<br />
<br />
Again, mix. You will have something that's like a thick batter. Drop it by spoonfuls on a cookie sheet. Bake at 350 degrees for 10-12 minutes. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-3692657636786942182013-05-14T19:58:00.002-06:002013-05-14T21:12:29.185-06:00Sourdough CornbreadDid you know you can make cornbread using sourdough? I had never really thought about it until I started thinking of things to use my sourdough starter with. I've been making muffins, and really how different is cornbread than muffins? Cornbread adapts quite well to sourdough!<br />
<br />
Sourdough Cornbread<br />
<br />
1 cup cornmeal<br />
1/2 tsp salt<br />
1/3 cup dehydrated cane juice<br />
<br />
Mix together, then add:<br />
<br />
1 egg<br />
1 cup sourdough starter<br />
1/2 cup water<br />
<br />
Whisk together, then in a small bowl, mix 1 tsp baking soda with a little water, then whisk it all together quickly. The mixture will puff up from the reaction of the soda and sourdough.<br />
<br />
Pour it all in a 8x8 pan and bake at 350 degrees for 25 minutes, or make muffins: 1/4 cup batter in each muffin cup and bake for 20 minutes-- should make about a dozen muffins.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-18601634902871324512013-01-30T20:34:00.001-07:002013-05-14T21:12:14.348-06:00Muffins!I've had a successful gluten free sourdough muffin day. First off- Spice Muffins. I <i>would </i>call these orange spice, that's what I was going for, but the orange flavor is kind of muted. I think in the future, I might use concentrated orange juice instead of plain orange juice, but these muffin are still really good. As always, feel free to use different gluten free flours. The texture and flavor will be a bit different. <br />
<br />
Spice Muffins<br />
<br />
1/2 cup millet flour<br />
1/2 cup brown rice flour<br />
1/2 cup dehydrated cane juice (unrefined sugar)<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1/4 tsp cardamom<br />
1/4 tsp nutmeg<br />
1/4 tsp allspice<br />
1 tsp baking soda<br />
1/2 cup orange juice<br />
1 cup sourdough starter<br />
1 egg<br />
<br />
Mix together dry ingredients except baking soda. pour the wet ingredients into the dry, reserving a little orange juice to mix with the baking soda. Whisk it all together well. Let the mixture rest for a few minutes while you oil your muffin tins (or get the liners ready, or whatever) and turn on the oven to preheat at 350 degrees. Whisk the baking soda- orange juice mixture into the batter, beating well. Pour the batter into your muffin molds, nearly filling them to the top. Bake in your preheated oven for 15 minutes or until done (nice and firm when you touch the top or toothpick comes out clean). Makes about a dozen medium size muffins.<br />
<br />
Chocolate Muffins<br />
<br />
1/2 cup millet flour<br />
1/2 cup brown rice flour<br />
1/2 cup dehydrated cane juice (unrefined sugar)<br />
1/4 cup unsweetened cocoa powder<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1 tsp baking soda<br />
1/2 cup water<br />
1 cup sourdough starter<br />
1 egg<br />
<br />
Mix together dry ingredients except baking soda. pour the wet ingredients into the dry, reserving a little water to mix with the baking soda. Whisk it all together well. Let the mixture rest for a few minutes while you oil your muffin tins (or get the liners ready, or whatever) and turn on the oven to preheat at 350 degrees. Whisk the baking soda- water mixture into the batter, beating well. Pour the batter into your muffin molds, nearly filling them to the top. Bake in your preheated oven for 15 minutes or until done (nice and firm when you touch the top or toothpick comes out clean). Makes about a dozen medium size muffins.<br />
<br />
If you don't have muffin tins, this mixture also makes a decent little cake. I wouldn't go so far as to call it a "coffee cake". It isn't <i>that</i> sweet. I'm thinking, though, especially the chocolate one would taste really good with a sour cream frosting or even a german chocolate frosting. The recipes above would make a 1/2 size cake, so an 8x8 pan is perfect. Follow the instructions above, grease and flour the pan for easier removal, and increase the bake time to 30 minutes.<br />
<br />
If you try this, please leave a comment letting me know how it turned out! Happy baking.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-67860552779573297192013-01-04T13:56:00.000-07:002013-05-14T21:11:46.408-06:00Gluten Free Sourdough Pancakes<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
This experiment started out with me trying to make sourdough bread. I have a lot of prejudices against gluten free breadmaking, and getting ok loaves are only leaving me frustrated. I decided instead to make pancakes with my sourdough starter. It works great! and no xantham gum or exorbitant amounts of starch needed. It's the simplest thing in the world, and works great for sandwich bread.</div>
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To start a sourdough starter is a simple process. All it takes is flour, water, and time. Sorghum flour, in this case. You can use other types of flours, but my experience is pretty much just sorghum, because that's what I had on hand. It works well. </div>
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In a glass bowl, mix a bunch of flour (maybe about a cup) and enough water for it to look like thick pancake batter. Loosely cover it, and set it aside (in a cupboard, on top of the fridge, whatever). Feed your starter twice a day, when you get up in the morning, and just before bed at night. To feed it, just add more flour and water. Amounts aren't exact, and it is very forgiving. My starter only took about a day and a half to get bubbly and rise about double in size. Yours may take a day or two more. If you get a liquid on top, just pour it off or stir it in. That's just a sign you have too much water or aren't feeding it as often as it likes. After several days, you'll get to understand your starter's hydration preferences.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3dvWtEfaaJyZWCwElf19J4cL7b0dLSAWXE__sCIbi9Od5UAPiG4RQJH1hOBESkTdad9IKws4R3qyDGZW8Sm0SxTbjfgCk3YK09jqymIckCt9MipsVEw8R6tS_RE7VL_piNEdgZNEZd2N/s1600/2013-01-04+13.11.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3dvWtEfaaJyZWCwElf19J4cL7b0dLSAWXE__sCIbi9Od5UAPiG4RQJH1hOBESkTdad9IKws4R3qyDGZW8Sm0SxTbjfgCk3YK09jqymIckCt9MipsVEw8R6tS_RE7VL_piNEdgZNEZd2N/s1600/2013-01-04+13.11.21.jpg" width="320" /></a></div>
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When you have more than two cups of starter (after you've stirred it down and before you feed it), go ahead and take out one cup for this recipe. Don't forget to feed your starter before you put it away! </div>
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To make the pancakes:<br />
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mix the dry ingredients together: <br />
1 cup any gluten free whole grain (or psuedo-grain) flour, my favorite at the moment is oat flour, but rice & millet work fine, too, or a combination of flours (ie:1/2 buckwheat and 1/2 millet) <br />
2 Tbs sweetener --I often use honey or dehydrated cane juice (honey would go in with the liquid ingredients, dehydrated cane juice with the dry)<br />
1/2 tsp sea salt<br />
<br />
now add the wet (I just put the wet on top of the dry and mix all at once):<br />
1 egg (optional, it helps the texture, if you're not eating egg, you can leave it out, it just makes for a more delicate, airy pancake)<br />
1 cup sourdough starter<br />
1/2 cup water (the amount here may vary depending on the type of flour used, so if you're not sure, just put most of it in and adjust after it's stirred in)<br />
Sometimes I also put up to 1 Tbs oil in or bacon grease. Try it both ways and see what you like. <br />
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Ok, Stir it up. It should look a lot like any pancake batter you are used to.<br />
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Lastly, in a small bowl mix 1 tsp baking soda with a little water. Mix this into your pancake mixture, and stir, stir, stir. You'll want this mixture incorporated as quickly as possible, because you'll soon see the soda react with the acidity of the sourdough, and your batter will rise (this really impressed my children (it was fun for me too)). Now just cook your hotcakes as you normally would. </div>
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You can eat the pancakes with maple syrup, but they especially go well with fruity flavors.<br />
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Store cooled pancakes in a container (or baggie) in the refrigerator. I like to use the leftovers as sandwich bread (yes, cold!) with coldcuts. It holds together better than most of the gluten free breads I've tried, doesn't have all the extra starch I don't need in my diet, and tastes much better than baking powder pancakes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-25146156889746607372012-11-26T09:58:00.000-07:002015-11-22T17:06:26.942-07:00Chocolate Cream Pie Perfection<b><u>Crust</u></b><br />
Mix together:<br />
1/4 cup dehydrated cane juice<br />
3/4 cup flour (sorghum, rice, or oat are all fine)<br />
1 cup finely chopped walnuts<br />
1/4 cup melted butter<br />
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Then press it into a pie pan. Bake at 375 degrees for about 10 minutes.<br />
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<b><u>Chocolate Pudding</u></b><br />
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In a 2 quart saucepan mix:<br />
2/3 cup dehydrated cane juice<br />
1/3 cup unsweetened cocoa powder<br />
4 Tbs cornstarch <br />
1 egg<br />
3 cups milk<br />
<br />
Heat under medium heat, stirring constantly until mixture boils and thickens. Remove from heat and add a splash of vanilla and a splash of almond extract. Stir well.<br />
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Pour the pudding into the pie crust and place in a cool place. When it is completely cool, it will be fully set up.<br />
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For a <b>corn-free </b>chocolate pudding:<br />
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In a 2 quart saucepan mix:<br />
2/3 cup dehydrated cane juice<br />
1/3 cup unsweetened cocoa powder<br />
1 egg<br />
2 3/4 cups milk<br />
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In a small bowl mix 2 Tbs arrowroot starch with another 1/4 cup milk. Set aside.<br />
Heat the saucepan until the mixture boils, then remove from heat. Add:<br />
1 tsp vanilla extract<br />
1 tsp almond extract<br />
the arrowroot mixtureUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-65296288931428402962012-11-13T16:35:00.005-07:002013-05-14T21:11:07.037-06:00Fairy RollsHi! It's me Tiffany! I just turned twelve, so my mom is going to let me post on here. But I'm going to be a bit different, my mom will do the gluten free things, and for those of you who don't like gluten free, be put at rest (although her cooking is quite yummy), becuse I'm all covered with wheat. I will also do a mix of healthy and unhealthy, this is an unhealthy recipe, and I got it from Young Women (a church youth group from ages 12-18) and it's called Fairy Rolls. These rolls are sweet and flakey, and best if eaten warm. Here is the recipe:<br />
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1 c butter, melted and cooled<br />
2 c hot water<br />
1 tbs yeast<br />
2 eggs<br />
3/4 c sugar<br />
1 tsp salt<br />
6 1/2 cups flour<br />
1 tsp baking powder<br />
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Add butter, yeast, water, sugar and salt. Let dough sit for 10 min.<br />
Add eggs and mix<br />
Add flour and baking powder and mix until soft and sticky<br />
Cover and let rise<br />
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The rest is optional, you can bake them as regular rolls if you want, but this gives the rolls a unique shape.<br />
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Split the dough in half, take one half and roll it out like you would pizza dough, in a circle. <br />
The dough should be about 1/4 in. thick.<br />
With a pizza cutter, divide it into 12 or more triangles.<br />
Roll the dough by taking the widest part and rolling up towards the point forming a cresent shape. <br />
Put the rolls onto a greased cookie sheet and let them rise.<br />
Bake them at 375 for 12 min., or until golden-brown.<br />
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Thank you! And I hope that you like the rolls!Tiffanyhttp://www.blogger.com/profile/07907843925149328926noreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-2016672885604704682012-11-13T11:33:00.000-07:002013-05-14T21:10:54.733-06:00Buckranth PancakesI'm trying to get away from cooking with so much rice for a few reasons. I want to find out if I am sensitive to it as well as wheat, I've read recently about high cyanide levels in rice as it takes up residue from old insecticides, and I want to try cooking with other grains/psuedograins/ingredients. As such, last time I was at <a href="http://jakesglutenfreestore.com/">Jake's Gluten Free Market</a>, I bought some different flours to try out. They also introduced me to one of their bread flour mixes that does not contain rice. I didn't buy any this time, but I probably will next time I am in. I purchased a bag of sorghum, a bag of amaranth, and a bag of buckwheat. Sorghum actually doesn't taste that much different than wheat, it's sweet and mild. Buckwheat and amaranth, though, have wildly different flavors. They are strong, and could possibly be described as tasting like weeds (at least, that's what I think amaranth taste like, buckwheat is equally strange). So, I thought, why not put the wierd tasting flours together? Thus I made Buckranth Pancakes.<br />
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1/2 cup buckwheat flour<br />
1/2 cup amaranth flour<br />
2 eggs<br />
about a Tbs honey<br />
water to get it to a pancake consistency<br />
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The mixture makes about 16 palm sized pancakes. They brown up nicely and are delicious with butter and maple syrup. Without baking powder, they don't puff up a lot, but the eggs ensure they aren't too dense either.<br />
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My girls' first reaction: "This tastes like dirt!" Then they tried them with butter and syrup and actually moaned with pleasure! My funny girls!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-59606930777171772282012-11-13T11:12:00.000-07:002012-11-21T14:57:10.632-07:00Chocolate Cream PieMy 9 year old loves to bake! Over the summer, she's made banana bread, corn bread, and zucchini bread. It's pretty easy to just give her a recipe and let her go to town. She does, however, still need to learn to clean up after herself, so I don't let her bake as much as she'd probably like. At any rate, the beginning of this pie is her creation, and I only offered minimal input.<br />
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Katie decided she wanted a pie. Thanksgiving is coming up and it got her thinking about pie. First she asked if we could buy a gluten-free pie crust (she can't have gluten either). Having never seen one in the store, I said probably not, but it shouldn't be too difficult to make one. I suggested she use nuts as the base. She pulled out a bag of walnuts and started chopping them. She chopped about a cup worth and poured it into a bowl. She melted a fourth cup of butter and put in about a third a cup of dehydrated cane juice, mixing it all together. She put in some sorghum flour until it formed a crumbly dough. I have no idea how much, 1/3 cup perhaps? Then she pressed it into a pie pan. We baked that at 400 degrees for a few minutes. It looked a little puffy and the edges browned a bit. It was hard not to snack on the crust while the pudding cooked. It was really good!<br />
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I made the pudding. I only found a recipe for vanilla pudding, so I adapted.<br />
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2/3 cup dehydrated cane juice<br />
1/3 cup unsweetened cocoa powder<br />
2 3/4 cups milk<br />
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Stir together and heat to a boil, stirring constantly, then add:<br />
4 Tbs arrowroot flour stirred into 1/4 cup cold milk (or add the milk and 6 Tbs cornstarch to the mixture above, if you want to do it cheap and simple)<br />
dash of vanilla or almond flavor, or both! (I used almond, because I was out of vanilla)<br />
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Stir another minute or so, it'll thicken some, but not a lot. Pour it into the pie crust and refrigerate until cooled through. The pudding will continue to thicken as it cools.<br />
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The pie was absolutely delicious! There are, however, two observations I made. One, it is really quite sweet for me (but nowhere near as sweet as, say, a chocolate bar, so if you are used to sweet things, the recipe as posted should be perfect for you). It has a good strong chocolate flavor, so I don't think it will hurt to cut down a little bit on both the chocolate and the sugar, keeping a two to one ratio. The second observation being that this pie just screams for the addition of coconut. 1/3 cup unsweetened coconut would be a marvalous addition.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-17059439897522742352012-11-13T10:38:00.001-07:002013-05-14T20:29:43.120-06:00I'm back!It's been a while, and I wasn't even sure if I'd return. I've had a bout dealing with (recovering from) Celiac Disease and figuring out how to work with my blood sugars (one doc said I'm diabetic, another said I'm not-- just depends on which symptoms to count). That is all still a work in progress, but I am feeling much, much better! We also moved over the summer to a fixer-upper of a house, so I've spent the last few months painting, hanging siding, replumbing my house, and worrying over whether a new roof and rain gutters would be on by winter (they just got done!). We're also in the middle of building a chicken coop, and will soon tear up a room that has a water damaged floor.<br />
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In the midst of all this busy, I've fallen back from baking and cooking. I just didn't have the time and energy to do it. However, my girls love to cook, so they keep leading me back to the kitchen. <br />
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The first real experimental (well, really, throw it together) cooking I've done in forever was sweet and sour meatballs for an extended family gathering. The meatballs were pretty basic-- grassfed beef burger mixed with salt and pepper, egg, and rice flour. They were actually a lot more bland than I had expected, but I didn't want the flavors to clash with my sweet and sour sauce, which was pretty basic as well-- my unsweetened plum jam I canned a few years ago (plum puree and pectin) sweetened with honey. I added molasses as well, but it was better with just the honey. The meatballs were baked seperately in the oven (and the juices poured off), then added to the plum sauce. It was all served over a bed of brown rice. It went over well with the family and we didn't have leftovers (always a good sign!).<br />
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A few days ago, I made a real foray into the kitchen with a chocolate cream pie and buckranth pancakes, both delicious! Posts on those to follow. :)<br />
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It's always fun when there are positive reactions to my cooking. Yesterday, I pulled a chicken carcass from the freezer to boil in the crockpot-- I've been buying whole freerange chicken from Natural Grocer, and cutting off the breast meat to use seperately. The rest goes into the freezer. Into the crockpot went my frozen chicken, covered with water. Salt, pepper and fresh oregano were added. Normally I use thyme, but the thyme didn't transplant well with the move. Still- oregano is good, too. When my girls got home from school, they devoured all the meat from the boiled chicken, remarking all the while how much they love it! I let them eat up all the flesh, and here I am, still drinking the broth. Win, win!<br />
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My brother shot an elk last week. He gave my parents the whole liver, as his family doesn't like it. I got a good size piece from them and cooked it up yesterday as well, mixing it with hamburger, onion, oregano and salt and pepper. Between the chicken and the liver, my house smelled heavenly yesterday! My girls each tried a little bite of the liver mixture, but it's hard to eat strong tasting foods. that's ok. I'll keep encouraging them, and eat it myself. I wish I could learn to make a true liver patee. Maybe I will one of these days.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3603638368907467740.post-73183925684814313982012-03-12T13:22:00.004-06:002013-08-19T11:09:28.965-06:00Gluten Free BreadAfter much experimenting, this is the best gluten free bread I've enjoyed to date. First I make an all purpose bread mix which I store in a large container ready for use:<br />
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<ul>
<li>5 cups rice flour</li>
<li>4 cups sorghum flour</li>
<li>3 cups starch (I use arrowroot, but you can use corn or potato)</li>
<li>2 cups teff flour (I've been using brown teff, because it is easier to come by, but I prefer white)</li>
</ul>
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Now for the bread:<br />
<ul>
<li>3 cups flour mixture (from above) or if you don't want to make up a huge mix, you can use:(1 cup rice flour, 1 cup sorghum flour, 3/4 cup starch, 1/4 cup teff flour)</li>
<li>1 Tbs yeast</li>
<li>1 Tbs xantham gum or guar gum</li>
<li>2 Tbs sugar</li>
<li>1 tsp salt </li>
</ul>
Mix the dry ingredients together, then add<br />
<ul>
<li>1 Tbs apple cider vinegar</li>
<li>1 Tbs oil (unrefined coconut oil is delicious!)</li>
<li>2 eggs</li>
<li>1 1/4 cups hot water (melt the oil in the water if it is solid)</li>
</ul>
Mix everything thoroughly, it should be about the consistency of chocolate chip cookie dough. Spoon it out into a prepared bread pan (greased and floured). Let it rise until it fills the pan. Bake at 350 degrees for 40 minutes. Turn out onto a wire rack to cool. Cool completely before slicing.<br />
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That's it. I hope you like it as much as I do!Unknownnoreply@blogger.com0