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I didn’t realize how many drafts were in my blog. I will be posting them to share the fabulousness I made last year and to make room for new posts!

03/03/12 Not exactly what I had in mind when I shook the bread pan to get the bread out but it tasted great anyway. Just not as pretty as I had hoped. I ended up eating the ENTIRE section that is missing, immediately before this picture was taken which was a very short time after it came out of the oven. MMMMmmmmm. I really thought that making bread would be this huge deal and it would be impossible. This was my second bread and neither of them was too difficult and came out delish!

Third bread making experience went a lot smoother on 3/10/12….the bread looks perfect, tastes even better and I finished the entire loaf. No slicing and freezing any of it. This bread has a tendency to stick way more than the quinoa sesame bread, which was my first bread experience. I think next time I will oil the pan a bit more and hope that helps.

Since this post is almost a year old, I have learned in that time that oiled parchment paper in the bottom of the pan is the way to go!

Look at this beauty!!

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Recipe Timeeee:

This is from my favorite GF cookbook Gluten-free Makeovers by Beth Hillson. She is so seriously brilliant it hurts my brain.

Called “Delicious Slicing Bread”

3 1/3 cups Bread Flour #1 (recipe listed below)

1/2 cup nonfat dry milk powder, or substitute

1/2 cup lightly packed light brown sugar (I used brownulated)

2 1/4 teaspoons instant active or dry active yeast

1 1/2 cups plus 2 tablespoons water (105° to 110°F)

2 large eggs

1/4 cup vegetable oil (I used canola)

Spray or oil an 8 1/2 x 4 1/2-inch or 9×5 inch loaf pan.

In the bowl of a heavy-duty mixer, add flour blend, milk powder, brown sugar, and yeast. Mix to combine. Mix together the water, eggs, and vegetable oil in a separate bowl. Add to the dry ingredients. Beat on low for 1 minute. Beat on medium-high speed for 3 minutes or until the mixture is smooth, shiny and has thickened.

Scrape dough into prepared pan. Cover with lightly oiled plastic wrap and set in a warm draft-free area until the dough rises to the top of the pan.

Preheat the oven to 375°F. Remove plastic wrap and bake on the middle rack for 40-45 minutes, until the top sounds hollow when tapped and the internal temp reads 190-200°F.

Remove and turn out onto a wire rack. Cool completely before slicing.

If you do not finish all of the bread in 2 days slice and freeze it.

Bread flour #1 recipe

1 1/4 cups white rice flour or brown rice flour

1 1/4 cups sweet white sorghum flour

1/2 cup amaranth flour

3/4 cup cornstarch or tapioca starch

3 tsp xanthum gum

1 tsp salt

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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. 🙂

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This one is at M’s request. He used to make it for us before I was GF and this is the first time I am trying to do it GF. It is in the oven as I type and it smells delicious so I am hoping it is good.

Here is the recipe I used:

I adapted a non GF recipe to GF, thank you dine and dish!: http://dineanddish.net/2009/03/what-is-comfort-recipe-tuna-noodle-casserole/

I also adapted it to fit my pantry. I didn’t have the right sizes so I winged it.

1/2 cup of cooked peas

12oz can of Tuna, drained

A little more than half a bag of Tinkyada fusili – read about 8 oz (not my favorite shape, but seemed like it would hold up well)

1/2 cup of milk

1 12oz box of Pacific Natural Cream of Mushroom Soup

1/2 cup of crushed potato chips (that’s all I had, if I had more I would have put a cup)

1/4 tsp garlic powder

1/4 tsp onion powder

pinch of seasoned salt and a pinch of pepper

You can change all the measurements for the spices, this was my initial go.

Cook Pasta according to package.

Cook Peas.

Preheat oven to 375°C

Combine cooked peas, tuna, cooked pasta, milk, cream of mushroom soup, garlic powder, onion powder, seasoned salt and pepper in a bowl. Transfer to a buttered casserole dish. Sprinkle potato chips on top as evenly as possible. Bake in oven for 25 minutes.

UPDATE: Hardly any left after one day. Yummmmy in my tummy!

 

Addendum: I made this again this week. I used almond milk, which worked perfectly. I also used two slices of bacon which I cooked until very crispy and then crumbled it into the pasta, tuna, soup mixture. M’s eyes told the whole story. It was perfection! So you can try that variation if you like 🙂

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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.

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Gorgeous aren’t they?? They are quite possibly my favorite cookie ever. M also totally endorses them, he has had to stop himself from eating all of them and save some for me! They are crispy around the edges and soft and chewy in the middle. Heaven, pure heaven. The recipe said it would make 4 dozen but I made them a little bigger and got out 30ish. I also threw in a few craisins as well as golden raisins.

This recipe comes from the super awesome book “The Gluten Free Bible”, I am a huge fan of the recipes I have made from this book so far. All Amazing!!

1 3/4 cups Gluten Free All Purpose Flour Blend (they have a recipe for a blend, I just used the Bobs Red Mill gluten free flour)

2 tsp baking powder

1/2 tsp xantham gum

1/2 tsp salt

1 cup (2 sticks) butter (or dairy free margarine to make this recipe GFCF)

1/2 cup granulated sugar

1/2 cup packed brown sugar (I only have brownulated so I used that)

1 egg (you probably could use egg substitute to make it vegan also with the dairy free margarine)

1 tsp vanilla

2 cups flaked coconut

1 1/2 cups rasisins

1. Preheat the oven to 350°. Line cookie sheets with parchment paper if your cookie sheets aren’t non stick

2. Combine flour blend, baking powder, xantham gum, and salt in medium bowl, whisk to blend.

3. Beat margarine ad sugars in large bowl with electric mixer at medium speed about 2 minutes or until well blended. Beat in egg and vanilla. Add flour mixture; beat at low speed about 30 seconds or until just combined. Sir in coconut and raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared sheets.

4. Bake 10-12 minutes or until brown around edges (centers will be light). Remove to wire rack, cool completely.

So, I am not the most graceful person in the kitchen always but I almost gave up part of the way through with these cookies. My electric mixer just kept mixing the butter up onto the whisks and I had to stop every two seconds to scrape it back off. I ended up mixing by hand for a lot of it. The prep for these ended up taking me a lot longer than it should have. Cookie dough is quite hard to stir…duh, I forgot.

Oh, and the parchment paper thing, that was a cute little ordeal also. I own non stick (I know they are terrible, enough, stop it, seriously) cookie sheets, so I lined them with parchment paper because the recipe says to. The paper kept sliding everywhere and then I realized you probably don’t need it if they are non stick.

So, yes I can do Organic Chemistry, but baking baffles me. These cookies were amazing, as I have mentioned before a few times, so if I can do it being a baking dummy, anyone can!

enjoy!

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I didn’t make this up, as per usual, this is the link to the original recipe. OK, OK I know I was supposed to be using pecans, but I have a bad habit about not checking what I have in the house and ASSuming that I have all of the ingredients on hand. I also didn’t measure the syrup or the nuts and had 6 chicken breasts to make instead of 2 or 3 as the recipe was calling for.

Anyway….Gluten Free cooking and eating has gotten easier and more second nature over the past bunch of months. I have been a terrible slacker and not posted anything. Some really good food has come out of that time too. I will try to post a blog with whatever pictures I can find of the food I have made in the recent past.

Babbling again…..so let’s get to what I think of the chicken I just made. Mine is a little dry probably because I don’t folow instructions well, but it is delicious. This is totally a win and I will be making it again, with walnuts, or next time maybe I will actually have pecans 🙂 Who knew light pancake syrup on chicken would totally rock my socks ? Not this chick….off to the next idea. Till then. xo

No pictures on this one until I find my card reader…..grrr – FOUND IT!

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Meat and Potatoes…..I think there was a mistake and I was supposed to be a guy. Look at this meal, in all fairness I only ate the steak, skins and some peas in that one sitting; the casserole I have saved for another time. I didn’t take any pictures while cooking but my final pictures are so awesome I can’t contain myself.

I had been craving potato skins for what seemed like weeks. It had to be done. They aren’t the most healthy thing I have made but I baked them so they definitely aren’t as bad as the ones you would get in a restaurant.

I used this recipe: http://simplyrecipes.com/recipes/potato_skins/

Went by the letter of the recipe, so there are no changes or tweaks to post. They were, fabulous! Perfect texture, and mouth watering.



So now I had to figure out what I wanted to do with the scooped out insides. I followed along the same theme so I could split my supplies between the two recipes. Instead of having to buy additional other ingredients I just bought a larger amount of the ingredients I was already using. yay!

Recipe Link: http://www.food.com/recipe/twice-baked-potato-casserole-26043

I used way less sour cream, bacon, cheese and added dried chives to the sour cream layer.  I was using the scooped out insides of 5 large potatoes instead of 6 whole potatoes. I wasn’t sure how to alter the recipe for that but I figured recipe or not if I threw bacon, sour cream, chives, potato and cheese together it would be delicious no matter what. I haven’t tried that one yet because I had the skins and steak, but from the looks on M and Mom’s faces when they took their first bite it is pretty damn delicious!!!

I LOVE hanger steak. It is by far my favorite steak ever. I don’t have a knack for cooking steak especially when in a rush and in pan on the stove. I am for sure not giving any tips on how to cook meats, one day I hope to get to the point where I am way more comfortable with it. So, although it isn’t gorgeous it did still taste wonderful!!

Here is my whole meal together:

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