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Posts Tagged ‘rice’

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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