Ok- so here's another gluten free recipe. A friend of mine had a post on Facebook this morning- "making coffee cake for breakfast"... I decided that sounded REALLY good, so found a recipe on www.allrecipes.com for regular coffee cake. I figured I could make it gluten free- with a few adjustments of course! :) Here it is! :)
Gluten Free Streusel Coffee Cake
3/4 C white sugar
1/4 cup shortening (I used butter!)
2 eggs
1/2 C half and half
1 tsp vanilla
1/4 C potato starch
1/4 C tapioca flour
1/2 C white rice flour
1/2 C brown rice flour
2 1/2 tsp baking powder
1/2 tsp salt
Topping:
1/2 C brown sugar
2 Tbsp white rice flour
2 tsp ground cinnamon (I put in more, of course!)
1/2 C chopped walnuts (I didn't have any, so I omitted them and it turned out pretty good, although I'm sure it would be better with the nuts)
2 Tbsp butter, melted
Preheat oven to 375. Grease and flour a 9x13 inch baking pan. Cream together the white sugar adn shortening. Beat in eggs one at a time. Stir in vanilla and half and half. In a separate bowl, sift together flour, baking powder and salt. Stir flour into cream/egg mixture. In a small bowl stir together brown sugar 2 tablespoons flour, cinnamon and walnuts. Stir in melted butter. Spread half the cake batter in bottom of prepared pan. Sprinkle half of the streusel mixture over the batter. Spread the other half of the batter of the streusel mixture and top off with the rest of the streusel mix. Bake in preheated oven for 25-35 minutes until a toothpick inserted into center of the cake come out clean.
Enjoy! :)
Saturday, April 2, 2011
Homemade Gluten Free Bread
Ok- so in my last post, I told you all that I am eating as little gluten as possible. Which means that I REALLY miss my mom's homemade bread. But- being the experimenter that I am, I attempted mom's Best Bread in the World recipe- gluten free! I halved the recipe (just in case it didn't work out!) and went at it with gusto!! :) No one will ever be able to accuse me of being timid in the kitchen!! (Especially if they read this blog!) ;) :)
So, here's what I did (this is a half recipe- it makes one loaf):
1/2 C rolled oats
1 1/2 tsp salt
1/4 C honey
2 Tbsp butter, melted
1 1/2 pkgs yeast (3 3/8 tsp)
1/2 C oat flour
1/8 C potato starch
1/8 C tapioca flout
3/4 + 1/8 C White Rice flour
3/4 + 1/8 C brown rice flour
(The total amount of flour should equal 2 1/2 cups)
1 beaten egg yolk and sesame seeds (for top of loaf before baking)
Pour 1 C boiling water over oats in a large bowl. Stir in salt, honey and butter. Set aside to cool.
Meanwhile: Dissolve yeast in 1/6-1/3 C luke warm water; add yeast mix to cooled oat mixture- stir well. Gradually stir in flours; knead about 10 minutes until smooth and elastic (you might want to omit this step- I think it helps if you DON'T knead gluten free breads); return to greased bowl. Cover and let rise for 1 hour (I'm going to try a couple hours next time). Punch down. Shape into a loaf and place in greased loaf pan. Allow to rise until dough just reaches the top of the pan. Brush with beaten egg and sprinkle with sesame seeds. Bake at 350 for 35-40 minutes.
I have done some research since I made the bread, and found that if you don't add any xanthan or guar gums to your breads, you can use a slurry made of flaxseeds and chia seeds. I am going to try this method next time I make bread, and I'm also going to play with some different types of flour. The rice flour has a very different texture than other flours. So, we'll see how the next loaf turns out! Until then-
Enjoy! :)
So, here's what I did (this is a half recipe- it makes one loaf):
1/2 C rolled oats
1 1/2 tsp salt
1/4 C honey
2 Tbsp butter, melted
1 1/2 pkgs yeast (3 3/8 tsp)
1/2 C oat flour
1/8 C potato starch
1/8 C tapioca flout
3/4 + 1/8 C White Rice flour
3/4 + 1/8 C brown rice flour
(The total amount of flour should equal 2 1/2 cups)
1 beaten egg yolk and sesame seeds (for top of loaf before baking)
Pour 1 C boiling water over oats in a large bowl. Stir in salt, honey and butter. Set aside to cool.
Meanwhile: Dissolve yeast in 1/6-1/3 C luke warm water; add yeast mix to cooled oat mixture- stir well. Gradually stir in flours; knead about 10 minutes until smooth and elastic (you might want to omit this step- I think it helps if you DON'T knead gluten free breads); return to greased bowl. Cover and let rise for 1 hour (I'm going to try a couple hours next time). Punch down. Shape into a loaf and place in greased loaf pan. Allow to rise until dough just reaches the top of the pan. Brush with beaten egg and sprinkle with sesame seeds. Bake at 350 for 35-40 minutes.
I have done some research since I made the bread, and found that if you don't add any xanthan or guar gums to your breads, you can use a slurry made of flaxseeds and chia seeds. I am going to try this method next time I make bread, and I'm also going to play with some different types of flour. The rice flour has a very different texture than other flours. So, we'll see how the next loaf turns out! Until then-
Enjoy! :)
Monday, February 21, 2011
Pancakes anyone?
Ok, so I have been trying to follow a mostly gluten free diet. Many people ask if I have Celiac disease, and no, I don't. But, I feel SO much better when I DON'T eat wheat/gluten, that I have decided to avoid it as much as possible. Granted, I do enjoy a slice of "regular" bread or other glutenous product now and again. However, I have found some pretty good gluten free recipes, the lastest of which is a pancake recipe! Actually, its not a gluten free recipe, but I changed it and made it gluten free- hope you enjoy these pancakes as much as my husband and I did... yes even Aaron liked them!!! ;) :)
Easy Gluten Free Pancakes (recipe adapted from allrecipes.com)
1/2 C white rice flour
1/4 C brown rice flour
1/4 C buckwheat flour
2 Tbs potato starch
2 Tbs white sugar
2 Tbs baking powder
ground cinnamon and nutmeg to taste
1/4-1/2 tsp vanilla
1 egg, beaten
1 C milk
2 Tbs oil (I use Light Olive Oil)
Mix dry ingredients together with whisk. Combine milk, beaten egg, oil and vanilla; add to dry mixture. Stir with fork till combined. Let sit for a couple minutes (you can add a little more milk if it gets too "foamy"). Pour onto hot griddle/pan to desired pancake size (I usually use a 1/4 C measure). Enjoy HOT with butter and syrup! :)
Enjoy! :)
Easy Gluten Free Pancakes (recipe adapted from allrecipes.com)
1/2 C white rice flour
1/4 C brown rice flour
1/4 C buckwheat flour
2 Tbs potato starch
2 Tbs white sugar
2 Tbs baking powder
ground cinnamon and nutmeg to taste
1/4-1/2 tsp vanilla
1 egg, beaten
1 C milk
2 Tbs oil (I use Light Olive Oil)
Mix dry ingredients together with whisk. Combine milk, beaten egg, oil and vanilla; add to dry mixture. Stir with fork till combined. Let sit for a couple minutes (you can add a little more milk if it gets too "foamy"). Pour onto hot griddle/pan to desired pancake size (I usually use a 1/4 C measure). Enjoy HOT with butter and syrup! :)
Enjoy! :)
Tuesday, February 8, 2011
Red Wine Spaghetti- YUMMY!!`
Ok- so I tried a new recipe tonight and it was amazing!!! Next time I make it, I will make a few adjustments (notated in or after parentheses), but this was an amazing dinner! :) Here's the recipe (this isn't necessarily a "bare cupboard" recipe, altho, I usually have everything on hand except the broccoli!).
Red-Wine Spaghetti With Broccoli (from epicurious.com)
Yield: Make 4 main-course or 8 first course servings
Active Time: 35 min
Total: 35 min
Ingredients:
1 3/4 lb. broccoli (I would add more)
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)- I used a Cabernet Sauvignion
1 tsp sugar
4 garlic cloves, finely chopped (2 Tbs)- I would add more
1/2 tsp dried hot red pepper flakes
1/3 C extra virgin olive oil (I am going to try coconut oil next time)
3/4 tsp salt
1/2 tsp black pepper
1 oz finely grated Parmigiano-Reggiano cheese (1/2 C)
(I would add some sort of meat- chicken, beef tenderloin or scallops)
Prep:
Red-Wine Spaghetti With Broccoli (from epicurious.com)
Yield: Make 4 main-course or 8 first course servings
Active Time: 35 min
Total: 35 min
Ingredients:
1 3/4 lb. broccoli (I would add more)
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)- I used a Cabernet Sauvignion
1 tsp sugar
4 garlic cloves, finely chopped (2 Tbs)- I would add more
1/2 tsp dried hot red pepper flakes
1/3 C extra virgin olive oil (I am going to try coconut oil next time)
3/4 tsp salt
1/2 tsp black pepper
1 oz finely grated Parmigiano-Reggiano cheese (1/2 C)
(I would add some sort of meat- chicken, beef tenderloin or scallops)
Prep:
Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.
When I make it next time and add the meat, I am going to marinate the chicken or beef for at least 24 hours, then grill on the barbecue. I would then either slice and saute with the broccoli and garlic, or serve whole on top or next to pasta. If I use scallops, I would saute in butter with a little of the wine, then serve next to the pasta. I will let you know how adding the meat goes! :)
Enjoy! :)
(picture from epicurious.com)
Thursday, January 6, 2011
Not really a "Bare Cupboard" meal... but its YUMMY!!
Ok, so I have to confess, this is not a bare cupboard meal, and I didn't "invent" it, but, boy! is it yummy!!! I just HAD to share it with you! :) I did however, substitute beef for the pork, and instead of buying a pot roast seasoning packet- I added my own spices.
This is from e-mealz.com. They are a subscription service and will send you weekly meal plans. My mom forwarded this on to me. There are two recipes that go hand in hand, so I will share them both! I have not tried the burritos yet (Friday dinner!), but the BBQ Nachos are TO DIE FOR!!! And they are even better the next day for lunch! :)
EZ Slow Bake Burritos
3 lb pork roast*
1 can diced tomatoes, undrained
1 pkt pot roast seasoning mix
1 can pinto beans, drained
½ can chopped green chilies, drained
(½ t chili powder)
1 sliced med onion
1 pkg burrito size flour tortillas
8 oz shredded cheese
Sour cream
Cut roast in half so that you can remove ½ for meal #4. In crock pot, combine both roast
halves, tomatoes, roast seasoning pkt, beans, chilies, chili powder, and onion. Cook on low 4 to
6 hours. Remove / reserve ½ of the roast. Leave other half in crock pot & shred the meat.
Stir ingredients together. Wrap meat mixture in tortillas. Garnish w/ cheese and sour cream.
*Reserve & shred remaining ½ pork for meal # 4.
BBQ Nachos
1 ½ lbs shredded pork roast, from meal #2
(Liquid Smoke)
1 lb Velveeta
1 bottle BBQ sauce
9 oz pkg tortilla chips
Sprinkle shredded pork w/ Liquid Smoke & warm in microwave. Melt Velveeta in a
saucepan on low. In separate saucepan, heat BBQ and thin slightly w/ water if too thick to
drizzle. For individual servings, layer in order: chips, meat, drizzled BBQ sauce, then drizzled
cheese.
Ok- so here are my variations:
Beef instead of pork
I added garlic powder, onion powder, oregano, basil and beef bouillon instead of the pot roast seasoning packet.
Enjoy! :)
This is from e-mealz.com. They are a subscription service and will send you weekly meal plans. My mom forwarded this on to me. There are two recipes that go hand in hand, so I will share them both! I have not tried the burritos yet (Friday dinner!), but the BBQ Nachos are TO DIE FOR!!! And they are even better the next day for lunch! :)
EZ Slow Bake Burritos
3 lb pork roast*
1 can diced tomatoes, undrained
1 pkt pot roast seasoning mix
1 can pinto beans, drained
½ can chopped green chilies, drained
(½ t chili powder)
1 sliced med onion
1 pkg burrito size flour tortillas
8 oz shredded cheese
Sour cream
Cut roast in half so that you can remove ½ for meal #4. In crock pot, combine both roast
halves, tomatoes, roast seasoning pkt, beans, chilies, chili powder, and onion. Cook on low 4 to
6 hours. Remove / reserve ½ of the roast. Leave other half in crock pot & shred the meat.
Stir ingredients together. Wrap meat mixture in tortillas. Garnish w/ cheese and sour cream.
*Reserve & shred remaining ½ pork for meal # 4.
BBQ Nachos
1 ½ lbs shredded pork roast, from meal #2
(Liquid Smoke)
1 lb Velveeta
1 bottle BBQ sauce
9 oz pkg tortilla chips
Sprinkle shredded pork w/ Liquid Smoke & warm in microwave. Melt Velveeta in a
saucepan on low. In separate saucepan, heat BBQ and thin slightly w/ water if too thick to
drizzle. For individual servings, layer in order: chips, meat, drizzled BBQ sauce, then drizzled
cheese.
Ok- so here are my variations:
Beef instead of pork
I added garlic powder, onion powder, oregano, basil and beef bouillon instead of the pot roast seasoning packet.
Enjoy! :)
Friday, December 24, 2010
How 'bout a taste of New Orleans?
Do you like cajun food? I like some of it- not sure I could eat crawdads (crawfish) though... but I LOVE red beans 'n' rice! Yummy!! So I decided to to make my own! I had smoked beef sausage from earlier in the week, and a can of kidney beans and rice, I ALWAYS have rice!! ;)
I do have to say that I looked up a recipe online at www.allrecipes.com (my favorite for finding easy, quick and tasty recipes, though I do seem to try them once, and change them later if I make that recipe again...)! But, I'm not ashamed to admit that I will look at a recipe now and again... helps get my creative juices flowing! :)
Anyway- back to the red beans 'n' rice... this was another big hit with the husby! :)
Rach's Red Beans and Rice
1 lb kielbasa or smoked sausage
1 can kidney beans, undrained
5 whole, frozen tomatoes (you can substitute a can of diced toms if you'd like!)
1/2 onion, finely chopped
3-4 cloves minced garlic
1 TBS chili powder, to taste
1 TBS cumin powder, to taste
1 tsp Oregano, to taste
1 tsp Basil, to taste
1 tsp Paprika, to taste
Brown sausage in sauce pan, add kidney beans, tomatoes, onion, garlic and spices. Simmer until tomatoes are cooked (if frozen) and beans are heated through. Take the lid off for 5-10 minutes at the end so the sauce thickens. Serve over rice.
Enjoy!
I do have to say that I looked up a recipe online at www.allrecipes.com (my favorite for finding easy, quick and tasty recipes, though I do seem to try them once, and change them later if I make that recipe again...)! But, I'm not ashamed to admit that I will look at a recipe now and again... helps get my creative juices flowing! :)
Anyway- back to the red beans 'n' rice... this was another big hit with the husby! :)
Rach's Red Beans and Rice
1 lb kielbasa or smoked sausage
1 can kidney beans, undrained
5 whole, frozen tomatoes (you can substitute a can of diced toms if you'd like!)
1/2 onion, finely chopped
3-4 cloves minced garlic
1 TBS chili powder, to taste
1 TBS cumin powder, to taste
1 tsp Oregano, to taste
1 tsp Basil, to taste
1 tsp Paprika, to taste
Brown sausage in sauce pan, add kidney beans, tomatoes, onion, garlic and spices. Simmer until tomatoes are cooked (if frozen) and beans are heated through. Take the lid off for 5-10 minutes at the end so the sauce thickens. Serve over rice.
Enjoy!
Hey Fellers- Soups On!
So- I realize that I've slacked off and haven't written anything for awhile, so I will try to remember what I've done the last few months!
About a month ago, I decided to make beef/veggie soup. I browned a pound of ground beef with a chopped onion (half an onion). Then I added some frozen whole tomatoes (you could used canned whole tomatoes). I used 3-4 cups of beef broth and a couple palm fulls of Jamaican Jerk Rub from The Pampered Chef. (I've also made it with Italian Seasoning). I added a bag of frozen mixed veggies for the last 10 minutes or so. You want to make sure that the veggies don't get over done...
Both Aaron and I LOVED the Jamaican version, it adds a little spice and flavor! The Italian version tastes like Pizza In A Bowl (Maybe I just came up with a name for it?!)!
Enjoy!
About a month ago, I decided to make beef/veggie soup. I browned a pound of ground beef with a chopped onion (half an onion). Then I added some frozen whole tomatoes (you could used canned whole tomatoes). I used 3-4 cups of beef broth and a couple palm fulls of Jamaican Jerk Rub from The Pampered Chef. (I've also made it with Italian Seasoning). I added a bag of frozen mixed veggies for the last 10 minutes or so. You want to make sure that the veggies don't get over done...
Both Aaron and I LOVED the Jamaican version, it adds a little spice and flavor! The Italian version tastes like Pizza In A Bowl (Maybe I just came up with a name for it?!)!
Enjoy!
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