Feeds:
Posts
Comments

Posts Tagged ‘baking’

This blog was finished way back when, I guess I forgot to hit publish! Enjoy!

03/18/12

So I decided that there was definitely not enough food in the house for us to eat for the week. Muffins and scones are not the only things that need to be coming out of my oven. I tend to bake a lot more than I cook, so I figured that casseroles may be the answer. Yesterday, I made a Tuna noodle casserole (blog on that later) and baked muffins and scones. Not exactly the most healthy day, more sweets being created than food. Oh well, I love baking!

After pulling out almost everything from my cabinets the refried beans caught my eye….I went Mexican.

I have been very hesitant to eat any Mexican food since returning from Texas because the Mexican food there is to die for! I didn’t want to ruin the memory of the last amazing bite of the enchilada I had while sitting in the blue goose restaurant eating way more than any human being should in one night. I swear that’s all we did on vacation, eat. GF options everywhere!!! Amazing.

This casserole is also vegetarian, no meat needed here 🙂

Took my first bite just now and wow, it’s pretty flipping awesome. Yup, pantry casseroles are happening weekendly from now on. Yea, that’s right I made up a word, weekendly. I would like to get a little more creative and I think this is a great way to do it.

So, here is my recipe, It is SUPER hard so you may want to enlist help. Ha.

Mexican Pantry Casserole

1 shallot chopped

half a jalepeno minced (depending on how hot you like it, I am pretty much a wus so I go with half)

1 orange pepper chopped

1 yellow pepper chopped

1 cup wild rice mix (before cooking)

10oz can enchilada sauce

16oz can refried pinto beans

15oz can of black beans (drained and rinsed)

9 corn tortillas

1 bagish(not exactly sure how much I had) of mexican blend shredded cheese

cumin

chili powder

salt and pepper

onion powder

garlic powder

canola oil

Put a very small amount of oil into a skillet. Season jalepeno, orange & yellow peppers and shallots with chili powder, cumin, salt, pepper, garlic powder, and onion powder to taste. Cook only until soft. Remove from heat.

Cook wild rice mix according to package. Season with some salt.

Oil bottom of a 9×12 pyrex baking dish. Place 4 corn tortillas on bottom. Sprinkle small amount of cheese. Then add all of the wild rice as the first layer. Season with some cumin, chili powder, garlic powder and onion powder to taste. Sprinkle in some cheese. Next make a layer of the refried beans (I warmed them up in the microwave so they would be easier to spread out). Sprinkle in some cheese. Next make a layer with the corn and black beans.

After that put the cooked jalepeno, peppers and shallots in a layer. Sprinkle a bunch of cheese here (make sure to save a good amount for the top of the casserole). Now the 5 remaining corn tortillas are place on top to cover as much area as possible.

Pour the can of enchilada sauce over the whole thing making sure to wet all of the tortillas and try to make it even on both sides. Finally sprinkle the rest of the cheese on top.

Bake in oven at 350°F for about 20-30 minutes or until bubbly and delicious smelling. 🙂

Advertisements

Read Full Post »

Get ready for a barrage of beautiful pictures! This bread is just so photogenic I couldn’t stop taking them!

HEAVEN, this bread is utterly ridiculous! Want to know one of the best things about it?? It’s DAIRY FREE! Wooooo, I know some of my friends who are GFCF are going to be happy about this one 🙂

So, it’s delicious, gluten free, dairy free and has healthy ingredients? What alternate universe did I fall into? Beth Hillson’s universe, the author of Gluten-Free Makeovers. She is so brilliant, I can’t take it. Maybe she has super powers or is a wizard or a witch or something magical; so anyone who cooks her recipes falls under her spell.  OMG, it’s mind control! Aahhhh. No, really though. She is amazing. I have LOVED every single thing I have made from this book and can’t wait to find out what other gems are in there! Here is a link to it on amazon: http://www.amazon.com/Gluten-Free-Makeovers-Recipes—Goodies–Made-Deliciously/dp/0738214612/ref=sr_1_1?ie=UTF8&qid=1332123445&sr=8-1 (I don’t make any money off of this, just want to share the wealth of deliciousness.

This is the second time I have made this bread, and somehow it is better than it was the first time. I can’t express how much I LOVE this bread. The texture is perfect, the taste is unique; and I will bite your arm off for trying to take some of it. Not advisable.

It takes a bit longer to rise than the other bread I blogged about, so you definitely need a little more patience for this one.

Recipe for Sesame Quinoa “Wonder” Bread:

1 to 2 tablespoons sesame seeds

1 1/8 cups quinoa flour

1 cup cornstarch

1 cup plus 1 tablespoon tapioca starch/flour

3 tablespoons brown sugar

3 1/2 teaspoons xanthum or guar gum

1 1/2 teaspoons salt

3 large eggs, lightly beaten

1 1/8 cups warm water (105°-110°F)

3 tablespoons olive or vegetable oil (I used canola)

2 1/4 teaspoons instant active or active dry yeast

*Lightly oil a 9×5 loaf pan

*Heat a skillet over medium heat. Add sesame seeds and stir until they begin to brown. Remove and cool.

*In a large mixing bowl, combine sesame seeds, quinoa flour, cornstarch, tapioca starch/flour, brown sugar, xanthum gum, and salt. In a separate bowl, combine eggs, oil and water. Add the liquid ingredients and the yeast to the dry ingredients and beat for 2-3 minutes on medium speed until mixture is smooth. Dough will be thick.

*Scrape into the prepared pan, using a lightly oiled spatula to smooth the top. Cover with oiled plastic wrap and let rise to the top of the pan. About 40-60 minutes. (It takes longer for me, more like 90)

*Preheat the oven to 350°F. Bake for 40-45 minutes. Turn onto a wire rack and let cool completely before slicing.

*Slice and freeze any remaining bread after 2 days.

Read Full Post »

I really didn’t know that I LOVED scones or even liked them, but apparently I do! The title of the blog is what I posted on my M’s Facebook page (while he was at work, eek that was probably not the best idea) while I was eating the first one. Warm and delicious from the oven. “OMG, Scones”.

Originally I was going to go with the recipe, because it is the first time I was making them and I like to see what I want to tweak after making it by the letter the first time. This meant that these scones would have raisins in them and cinnamon on top. Instead, I decided I wanted to put raisins (more than called for), chocolate chips and chopped walnuts in them along with cinnamon on top. Yummmmmmy, at least it was a good decision! So, I have very inaccurate measurements for those things. Sorry!

They are the embodiment of perfection! And they look kind of pretty too! Go me!

When M tried them he said that the chocolate chips made them. He also added that he used to think scones were just a crappy version of muffins. He no longer thinks that!

Recipe: From “Gluten Free Baking” by Rebecca Reilly

1 cup brown rice flour                                               1/2 stick unsalted butter, chilled and cut into pieces

1/2 cup tapioca starch                                              1/2 cup golden raisins, soaked for 10 minutes in hot water and drained

1/2 cup almond flour                                               2 eggs

1/4 cup potato starch                                              1 tablespoon honey

2 1/4 tsp gluten free baking powder                    1/3 – 1/2 cup heavy cream

1/4 tsp xanthum gum                                             Cinnamon Sugar for sprinkling

1/4 tsp salt

I used just ground cinnamon without the sugar. I also used about 1/3 cup of chocolate chips and walnuts together. Not a 1/3 cup each.

Preheat to 400°F. Line cookie sheet with parchment paper or lightly grease sheet and dust with rice flour.

Mix together brown rice flour, tapioca flour, almond flour, potato starch, baking powder, xantham gum and salt. Add butter and use fingertips to work it into the dry ingredients forming a coarse meal. Toss raisins in (and walnuts and chocolate :)). Make a well in the dry ingredients. Break eggs into well. Add honey and some of the cream. Using a fork, begin mixing the wet ingredients together and then  slowly incorporate the dry. Add more cream to form a soft but not wet dough.

Remove dough from the bowl and place on a lightly floured counter. Press into a flat cake about 1/2 inch thick. Using a biscuit cutter, cut out the dough. (I don’t have a biscuit cutter to I cut it into 8 slices). Place scones on baking sheet. Brush with some heavy cream and sprinkle with cinnamon (and sugar if desired). Bake on the middle rack for 12-15 minutes. Check the bottoms of the scones; they should be golden brown when done.

Read Full Post »