Sunday, March 17, 2013
Been wanting to try my hand at buckwheat pancakes for a while and finally gave them a try today. Didn't really use a recipe, I winged it.
1 cup buckwheat flour
1 cup brown rice flour
egg sub made from flax meal (equivalent to two eggs)
1/4 tsp salt
1 1/2 tsp baking soda
2 tsp xanthum gum (couldn't find my baking powder)
2 tsp brown sugar
1 cup plain yogurt
water to right consistency
So, with the exceptions of the flours, all other measurements are a guess. Not sure if I needed the xanthum gum, but as I said, I couldn't find my baking powder, which I will use next time.
Mixed the dry ingredients, then added the flax meal egg sub, yogurt and then added the water a bit at a time to get the right consistency for the batter.
This recipe will make a lot of 3-4 inch pancakes, so I have some made for breakfast this week.
Hubby really liked them, tho would have like a little more sweetness. That can be solved with using syrup (which we really don't use much), jelly which hubby does like or using honey instead of the brown sugar and adding a bit more. Which I will do next time round.
Monday, October 15, 2012
Don't have specifics on measurements, so here is an approximation for most:
3-4 cups black beans, dried
1 lb ground elk
4 cups turkey stock
1 heaping dollop garlic
1 onion, diced
chili seasoning mix
1 large tomato, diced
I put the beans in my 6 qt crock pot, rinsed them, drained and then covered them with water and let them soak over night. The next morning they filled the crock to a bit over half.
I put the crock in the cooker after draining off the water. I then added 4 cups of turkey stock (you can use beef stick, vegetable stock or simply water. I have LOTS of turkey stock in the freezer). While that was heating up I diced the onion and sauteed it in a little olive oil. Added those to the pot and then browned the elk.
I didn't need to drain the elk, it is very lean. In fact I had to add a little oil when I started browning it. So into the pot went the elk, followed by a can of tomato sauce, half a can of water, a few pinches of kosher salt and a big dollop of already diced garlic (my favorite cheat). I then started sprinkling in some chili seasoning I was given a while back then let the crock pot do it's job.
I would periodically check to see how the seasoning was and added more until it was to just where I could taste it. Since the hubby can't do spicy I did have to keep this fairly mild tho it was enough to get hubby's attention.
I then diced up a very large home grown tomato I was given and into the pot it went and more simmering was to be had.
Having to smell it all afternoon was enough to drive you crazy, it smelled so good. But the wait was worth it. A little cheese and a dollop of sour cream on top and it was a dinner to die for. I made enough for lunches this week and to have some stashed in the freezer for a quick dinner on a cold night.
Monday, May 14, 2012
When everything was ready the quinoa went into my favorite pot for cooking rice. Added the 'shrooms after squeezing out the excess water and then the turkey stock. Brought it all up to boil and then reduced the heat to low, put the lid on and set the timer for 20 minutes and walked away. When 20 minutes was done I turned off the heat and let the quinoa sit while I got out the other ingredients.
Letting the quinoa sit longer allowed any remaining water to be absorbed.
Took the lid off and turned the quinoa into a big bowl and let it cool. I drizzled in some olive oil and some sesame oil and mixed that in. Let it cool some more and then I added some goat/sheep milk feta. Topped it off with fresh chopped green onions and I had a dish to share with friends.
Monday, October 17, 2011
We were getting together with some friends on Saturday for dinner at our place and wanted to do something really special for dessert. I knew I wanted to do something pie-ish and was thinking maybe a tart when hubby remembered we have some dough presses we'd picked up at Ross a while back (they are similar to these) and I said that was it. We also decided to forgo the usual canned pie filling and I hauled out some huckleberries a friend gave us and started them to thaw.
In the meantime I dug out my gluten free cook book I have been putting together and decided to try a recipe from Bob's Red Mill:
Gluten Free Pastry Crust for Double Crust Pie
contributed by Carol Fenster, Ph.D.
This crust works best with fillings that don’t have to bake for a very long time such as stone fruits––cherries, peaches, or apricots. The fruit should be thoroughly drained before using. The dough should be made in a food processor for even distribution of liquids.
1 cup Gluten Free All Purpose Baking Flour
3/4 cup Tapioca Flour
1/2 cup Sweet White Rice Flour
1 Tbsp. Sugar
1/2 tsp. Salt
1 tsp. Xanthan Gum
1/2 tsp. Guar Gum
1/2 cup Shortening
2 Tbsp. Butter or Margarine
1/4 cup Milk
1 Tbsp. Lemon Juice
2-16 oz. cans Tart Red Cherries
2 Tbsp. Cherry Juice
2/3 cup Sugar
1 Tbsp. Quick-cooking Tapioca
1 tsp. Almond Extract
1. Prepare cherry pie filling. Combine 2 cans (16 oz. each) drained tart red cherries, 2 Tbsp. of the cherry juice, 2/3 cup sugar, 1 Tbsp. quick-cooking tapioca, and 1 tsp. almond extract in bowl. Let stand while rolling pie crust.
2. Place dry ingredients, shortening, and butter in food processor. Mix well. Add milk and lemon juice and blend until dough forms small clumps or a large ball. Remove dough from food processor and shape with hands into a ball.
3. Flatten dough to circular disk, wrap tightly, and chill 30 minutes so liquids are well distributed throughout dough.
4. Massage dough between hands until warm and pliable, making crust easier to handle. Roll half of dough to 10-inch circle between two pieces of heavy-duty plastic wrap dusted with rice flour. (Keep remaining half wrapped tightly to avoid drying out.) Use damp paper towel on countertop to anchor plastic. Be sure to move rolling pin from center of dough to outer edge, moving around the circle in clockwise fashion to assure uniform thickness.
5. Remove top plastic wrap and invert crust, centering it over pie plate. Remove remaining plastic wrap and press into place. If dough is hard to handle, press entire bottom crust in place with your fingers.
6. Fill with cherry filling. Or, use your favorite fruit filling for a 9-inch pie, but limit the amount of extra juice to two tablespoons.
7. Roll remaining dough to 10-inch circle between floured plastic wrap. Invert and center on filled crust. Don’t remove top plastic wrap until dough is centered. Shape decorative ridge around rim of pie plate. Prick crust several times with fork to allow steam to escape. Freeze 15 minutes. If desired, brush with milk or beaten egg and sprinkle with sugar. Place on nonstick baking sheet.
8. Bake pie in preheated 375º oven for 15 minutes on lower oven rack to brown bottom crust. Move to next higher oven rack and bake another 25-35 minutes––or until crust is nicely browned. Cover loosely with foil if edges brown too much. Cool thoroughly on wire rack before cutting to allow juices to thicken.
Makes one 9-inch pie crust (12 slices).
Servings Size: 1 slice
Calories 270, Calories from Fat 100, Total Fat 10g, Saturated Fat 3.5g, Cholesterol 5mg, Sodium 80mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 19g and Protein 2g.
So for my pocket pies I made the crust. I did eliminate the guar gum as I didn't have any on hand and it pretty much does the same thing as the xanthum gum and I simply doubled the amount of xanthum gum.
While the dough was resting in the fridge I took the huckleberries and drained them (and after being in the freezer they were very juicy). I put the liquid into a small sauce pan and turned the heat up to medium high to reduce the liquid. I added a little bit of Splenda to offset the tartness a bit. You can use sugar if you like. I didn't want the huckleberries to be too sweet or too tart. When the liquids had reduced to a thick syrup I added a little bit of corn starch to thicken it a bit further and then added the drained berries.
While the berries cooled I took the dough out of the fridge and sprinkled some rice flour on my big cutting board and rolled out the dough after dividing it into two balls. When it was thin enough I used the 2nd largest dough press to cut out the rounds (the presses I have are set up to do that) and when all the rounds were cut, started assembling pies.
Each round went into the press, filled with a couple tablespoons of huckleberries and then I moistened the edges and folded (I love those presses). Onto a greased cookie sheet and gave them all an egg wash and sprinkled a bit of sugar on top.
Into the oven for 20 minutes or until golden brown. Out of the oven and onto a wire rack to cool.
They were the prefect ending for a wonderful dinner with good friends.
Had a serious hankering for a bread product that texture wasn't different then what the non-gluten version would be (I love the GF breads I have been making, but the texture isn't even close to a nice fresh from the oven wheat bread), so I decided I HAD to have some corn bread:
1 1/2 cup corn meal
1 cup masa harina (the fine ground corn meal for making tamales or tortillas)
2 1/4 tsp baking powder
3/4 tsp salt
2 large eggs
1/4 cup vegetable oil
1 cup milk
Preheat oven to 450F. Put 1-2 table spoons bacon grease into cast iron skillet and pop into the oven to melt.
Mix dry ingredients, add eggs, milk and oil. If the batter is to thick, add 1-2 tablespoons more milk until creamy and pourable.
Take skillet out of oven and pour in the batter and put back into the oven. Bake for 20-25 minutes or golden brown. Use a toothpick to check for doneness, toothpick show come out clean when poked into the corn bread.
Cut into pieces and add butter, honey or what ever you like on corn bread and enjoy.
NOTE: If you don't have a cast iron skillet a 9"X9" baking pan or cake pan works just as well.