originally from Jenny Smith
2 strips bacon
1/3 cup chopped onion
1/3 cup chopped celery
1 Tbl oil
1/3 cup gluten free flour
7 Cups water
1 tsp salt
1 1/2 tsp gf beef bouillon
1 1/2 tsp dried thyme
1 tsp pepper
3/4 cup lentils
1 bay leaf
1 cup diced potato
1/2 tsp nutmeg
In a soup pot, cook bacon, onion and celery in oil until they are transparent. Add flour stirring constantly. After the flour has blended in, slowly add water, stirring constantly. Add remaining ingredients and simmer for 2-3 hours.
Tuesday, April 1, 2008
Mary's Mandarin Salad
From the kitchen of Mary Fry
Salad
1/2 Cup sliced almonds
3 Tbl Sugar
1 head lettuce
1 Cup chopped Celery
2 whole green onions chopped
1 can mandarin oranges drained
Dressing
1/2 tsp salt
dash pepper
1/4 cup oil (canola or olive)
1 Tbl chopped parsley
2 Tbl sugar
2 Tbl Vinegar
dash of tobasco
in a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds ar coated and sugar is dissolved. Watch carefully as they will burn easily. Cool and store in airtight container. Mix lettuce, celery and onions. Just before serving add almonds and oranges. Toss with dressing.
Salad
1/2 Cup sliced almonds
3 Tbl Sugar
1 head lettuce
1 Cup chopped Celery
2 whole green onions chopped
1 can mandarin oranges drained
Dressing
1/2 tsp salt
dash pepper
1/4 cup oil (canola or olive)
1 Tbl chopped parsley
2 Tbl sugar
2 Tbl Vinegar
dash of tobasco
in a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds ar coated and sugar is dissolved. Watch carefully as they will burn easily. Cool and store in airtight container. Mix lettuce, celery and onions. Just before serving add almonds and oranges. Toss with dressing.
Sunday, March 30, 2008
Upside down Blackberry Cake
originally found at digestivediva.blogspot.com
2 1/2 cups fresh blackberries (12 oz)
1/2 cup plus
1 1/2 tablespoons sugar
1 cup plus 1 teaspoon Pamela's Pancake and Baking Mix
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup well-shaken buttermilk
Preheat oven to 400 F.Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add baking mix and buttermilk in 3 batches, mixing at low speed until just incorporated.Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes (mine took 45 min).Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.
2 1/2 cups fresh blackberries (12 oz)
1/2 cup plus
1 1/2 tablespoons sugar
1 cup plus 1 teaspoon Pamela's Pancake and Baking Mix
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup well-shaken buttermilk
Preheat oven to 400 F.Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add baking mix and buttermilk in 3 batches, mixing at low speed until just incorporated.Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes (mine took 45 min).Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.
Zucchini Bread
Originally found at digestivediva.blogspot.com
3 eggs
2 cups sugar
1 cup oil
3 T vanilla (yes it calls for 3 T, but you can use far less)
2 cups peeled, grated and well drained zucchini
3 cups Kinnikinnick GF Pastry and Pie Crust Mix
1 t baking powder
1 t baking soda
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9x5" loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, and soda and add to batter. Stir in pineapple and nuts and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing. (Note: If using another GF flour mix, add 1 t of salt with flour.)If you are like me and my father you will love topping this bread with butter or, better yet, cream cheese.
3 eggs
2 cups sugar
1 cup oil
3 T vanilla (yes it calls for 3 T, but you can use far less)
2 cups peeled, grated and well drained zucchini
3 cups Kinnikinnick GF Pastry and Pie Crust Mix
1 t baking powder
1 t baking soda
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9x5" loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, and soda and add to batter. Stir in pineapple and nuts and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing. (Note: If using another GF flour mix, add 1 t of salt with flour.)If you are like me and my father you will love topping this bread with butter or, better yet, cream cheese.
Multigrain Bread
Originally found at digestivediva.blogspot.com
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar
Put all of the wet ingredients into the bread machine pan. Gently layer the dry ingredients on top of the wet. Do not mix! Create a small well in the middle of the dry ingredients and place the yeast in the well so that is remains dry. Place the pan in the bread machine. Close the lid and set the machine to the gluten free setting or the quick rise setting. Press start. That is all. If the loaf turns out to be too dense or if it falls, try redicing the water by 2-3 T. You can slice and freeze this loaf, but there is really no reason. This bread was still just a fresh the next day. Speaking of which, I need to go have a slice, untoasted and with no topping. Yes, it is just that good!
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar
Put all of the wet ingredients into the bread machine pan. Gently layer the dry ingredients on top of the wet. Do not mix! Create a small well in the middle of the dry ingredients and place the yeast in the well so that is remains dry. Place the pan in the bread machine. Close the lid and set the machine to the gluten free setting or the quick rise setting. Press start. That is all. If the loaf turns out to be too dense or if it falls, try redicing the water by 2-3 T. You can slice and freeze this loaf, but there is really no reason. This bread was still just a fresh the next day. Speaking of which, I need to go have a slice, untoasted and with no topping. Yes, it is just that good!
Blueberry Polenta Pancakes
Originally found at glutenfreegirl.blogspot.com
1/2 cup of GF flour
1/2 cup of GF cornmeal
2 tablespoons sugar (I use superfine baker's sugar)
1/2 teaspoon salt
1 teaspoon baking soda (I think I'm going to try baking powder next time)
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 cup of blueberries
--mix together all dry ingredients (hint: I used to never do this, thinking, "Oh, why is that important?" But this year, I learned to follow the rules, and it does make a difference. Trust me.)--Beat the eggs (I recommend you buy a Kitchen Aid, for all reasons.), then add in the melted butter and buttemilk.--Add the dry ingredients to the wet ingredients. Mix until just blended. Fold in the blueberries.
--Melt some butter in a skillet on medium high. Dollop in about 1/2 cup of batter. Wait for the bubbles to appear and begin popping, then flip over the pancake. (Don't worry if it's a mess--life's imperfect.) Cook until browned.
Eat with pure maple syrup and a couple of gorgeous sausages.
Smile.
1/2 cup of GF flour
1/2 cup of GF cornmeal
2 tablespoons sugar (I use superfine baker's sugar)
1/2 teaspoon salt
1 teaspoon baking soda (I think I'm going to try baking powder next time)
2 eggs
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 cup of blueberries
--mix together all dry ingredients (hint: I used to never do this, thinking, "Oh, why is that important?" But this year, I learned to follow the rules, and it does make a difference. Trust me.)--Beat the eggs (I recommend you buy a Kitchen Aid, for all reasons.), then add in the melted butter and buttemilk.--Add the dry ingredients to the wet ingredients. Mix until just blended. Fold in the blueberries.
--Melt some butter in a skillet on medium high. Dollop in about 1/2 cup of batter. Wait for the bubbles to appear and begin popping, then flip over the pancake. (Don't worry if it's a mess--life's imperfect.) Cook until browned.
Eat with pure maple syrup and a couple of gorgeous sausages.
Smile.
Shauna's Sorghum Bread
Originally found at glutenfreegirl.blogspot.com
Visit her website and see the beautiful pictures...
2 cups sweet white sorghum flour
½ cup potato starch
½ cup sweet white rice flour
1 ½ teaspoon xanthan gum
1 ½ teaspoon baking soda
2 teaspoons salt
1 teaspoon sugar
1 packet active dry yeast (.28 ounces or 8 grams)
2 tablespoons white wine vinegar
2 eggs
½ cup warm club soda (or as much as is needed to wet the bread)
Preheat the oven to 200°. Let it come to temperature. Put all the dry ingredients into the bowl of your stand mixer. Turn on the mixer and combine the flours and other dry ingredients well. Turn it off. Add the white wine vinegar and keep the machine running. Add the eggs, one at a time, and allow the mixer to beat them into the dry ingredients, on low speed. After you have added all the eggs, pour in the club soda, in a slow drizzle. Pour in only as much as is needed to wet all the ingredients completely and combine this into a dough. Turn the oven off, immediately. Attach the dough hook to the mixer and stir the dough on medium speed for three to four minutes. This will give the dough a chance to cohere more evenly. It will also whip air into the dough, which will cut the usual density of gluten-free bread. After those three to four minutes, turn off the mixer and transfer the dough to an oiled bowl. Put the bowl into the oven, which will be warm, but not actively heating. Allow it to stay in there for forty-five minutes. It will not have risen much, at this point. Just a bit. It’s gluten-free, after all. There is no gluten to push along that rising. Accept that. Take the bowl out of the oven and put it on the stovetop. Turn the oven up to 500°. Put a cast-iron pot, large enough to hold the bread, into the oven. A cast-iron dutch oven with an enamel surface is probably ideal. But any large pot or pan will do, as long as it has a lid. Leave the dutch oven in the 500° heat for half an hour. Meanwhile, the dough will be doing its small rising on the stove. After half an hour, take the dutch oven out of the oven, carefully. Without worrying too much about the perfect shape, transfer the wet dough into the hot dutch oven. Put the lid on and push the dutch oven back into the oven, immediately. Set your timer for thirty minutes. Do not turn down the heat. Allow the bread to cook in there, with the lid on, for the entire thirty minutes. By the end, it will really smell like fresh-baked bread. Take the pot out of the oven, take the lid off the pot, and voilå — a lumpy, wonderfully crusted loaf of gluten-free bread. Allow it to cool for ten minutes, then cut right into it. (It really doesn’t hold up that well overnight. Eat as much as you want, just after baking. Slice up the rest immediately and put it in the freezer for another day.) You can also use this dough and technique for any number of variations. For olive bread, put ½ cup chopped kalamata olives into the dough. For rosemary bread, add one tablespoon of chopped fresh rosemary into the dough, the sprinkle thick crystals of sea salt on the top of the bread before baking. Be creative and do what you can. Serves six.
Visit her website and see the beautiful pictures...
2 cups sweet white sorghum flour
½ cup potato starch
½ cup sweet white rice flour
1 ½ teaspoon xanthan gum
1 ½ teaspoon baking soda
2 teaspoons salt
1 teaspoon sugar
1 packet active dry yeast (.28 ounces or 8 grams)
2 tablespoons white wine vinegar
2 eggs
½ cup warm club soda (or as much as is needed to wet the bread)
Preheat the oven to 200°. Let it come to temperature. Put all the dry ingredients into the bowl of your stand mixer. Turn on the mixer and combine the flours and other dry ingredients well. Turn it off. Add the white wine vinegar and keep the machine running. Add the eggs, one at a time, and allow the mixer to beat them into the dry ingredients, on low speed. After you have added all the eggs, pour in the club soda, in a slow drizzle. Pour in only as much as is needed to wet all the ingredients completely and combine this into a dough. Turn the oven off, immediately. Attach the dough hook to the mixer and stir the dough on medium speed for three to four minutes. This will give the dough a chance to cohere more evenly. It will also whip air into the dough, which will cut the usual density of gluten-free bread. After those three to four minutes, turn off the mixer and transfer the dough to an oiled bowl. Put the bowl into the oven, which will be warm, but not actively heating. Allow it to stay in there for forty-five minutes. It will not have risen much, at this point. Just a bit. It’s gluten-free, after all. There is no gluten to push along that rising. Accept that. Take the bowl out of the oven and put it on the stovetop. Turn the oven up to 500°. Put a cast-iron pot, large enough to hold the bread, into the oven. A cast-iron dutch oven with an enamel surface is probably ideal. But any large pot or pan will do, as long as it has a lid. Leave the dutch oven in the 500° heat for half an hour. Meanwhile, the dough will be doing its small rising on the stove. After half an hour, take the dutch oven out of the oven, carefully. Without worrying too much about the perfect shape, transfer the wet dough into the hot dutch oven. Put the lid on and push the dutch oven back into the oven, immediately. Set your timer for thirty minutes. Do not turn down the heat. Allow the bread to cook in there, with the lid on, for the entire thirty minutes. By the end, it will really smell like fresh-baked bread. Take the pot out of the oven, take the lid off the pot, and voilå — a lumpy, wonderfully crusted loaf of gluten-free bread. Allow it to cool for ten minutes, then cut right into it. (It really doesn’t hold up that well overnight. Eat as much as you want, just after baking. Slice up the rest immediately and put it in the freezer for another day.) You can also use this dough and technique for any number of variations. For olive bread, put ½ cup chopped kalamata olives into the dough. For rosemary bread, add one tablespoon of chopped fresh rosemary into the dough, the sprinkle thick crystals of sea salt on the top of the bread before baking. Be creative and do what you can. Serves six.
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