This is Scott Adams' Deluxe Gluten-Free Cornbread recipe, but with a shorter cooking time. In my oven, at least, the original cooking time leaves it too dry. If you have any leftovers, make them into breadcrumbs. This cornbread is delicious fresh out of the oven, but doesn't hold up over time.
Mix together wet ingredients:
1 C milk or water
1/4 C oil
1/4 C maple syrup
1 egg
Mix together dry ingredients:
1 C cornmeal
1 C rice flour
2 t baking powder
2 t baking soda
1/2 t salt
Mix wet into dry, pour into a greased 8" or 9" pan and cook in a 400F oven for 15 minutes.
Wednesday, February 26, 2014
Tuesday, January 21, 2014
Hearty Stews
It's snowing! Time for hearty stew recipes. I'll post a quick and a slow. I made both yesterday, cooled them overnight in the fridge, and now I'm freezing them in cardboard forms that I made to fit in my crock pot. It's a cunning plan! I hope to unmold the frozen blocks of stew directly into the crock pot and reheat slowly, thus coming home to a delicious dinner.
Chicken Curry (a quick stew)
2 lbs chicken, deboned & cut in 1.5 -2" pieces
1 large onion, sliced
4 cloves garlic, smashed
1 lb kale, torn off the stems and washed
1 lb baby cut carrots
1/2 lb snow peas or green beans (whole or in half)
1 bell pepper, chopped
3/4 C frozen peas
(these are the vegetables I had in the fridge yesterday; add what you have)
2 cans coconut milk (thin with water if necessary, at the very end)
red & yellow curry paste (available at Asian groceries, and so worth it)
Cook up some rice.
Pour a couple teaspoons of oil in a big stew pot on medium high heat. Add the sliced onions and stir until they're soft. Add the garlic and stir until the onions start to brown. Take them out, add oil if necessary, and add the carrots. Brown them, and remove. Add oil if necessary, then add half the chicken. Let it brown by not moving it around for a few minutes, then turn the pieces over and brown the other side. Take the chicken out and repeat with the other pound, but instead of taking it out, add curry paste. I cannot possibly tell you how much to use, but I recommend 2 parts red to 1 part yellow. This stuff is strong, so whether you measure in teaspoons or tablespoons is up to your family's tolerance for heat.
Work the curry paste into the oil, splashing in coconut milk as needed. I use a whisk for this. Keep pouring in coconut milk until it's all combined with the curry. Put the remaining browned chicken and onions back into the stew pot, and add the carrots. Cook 10 minutes, then add the remaining vegetables. If you're going to freeze it, stir in the veg and take it off the heat. The freezer and reheating will cook them. If you're eating it now, cook 5-7 minutes. Serve over rice.
A note on vegetable cooking times: Onions, carrots and other root vegetables, and broccoli take more time than leafy greens, peppers, peas, corn, and beans. I pull all the veg I want out of the fridge/freezer and divide them into piles based on how long I want them to cook. You can also slice/chop accordingly - if it's going to cook longer, it can be a bigger piece. If you're using frozen spinach, it's basically already cooked, so add it at the end.
Daube (a slow stew)
2 lbs stew-cut beef or venison
1 large onion, sliced
6-8 cloves garlic, smashed
2 lbs baby cut carrots
1 bottle red wine (3 buck chuck is good)
3-4 T rice flour
3 T dried thyme
oil & butter to cook in (you can substitute oil for butter if you don't eat dairy)
For this one I like to bake it for a while, so I use a pot that can go in a 300F oven. If you don't have that kind of pot, you can simmer if stovetop on very low heat instead.
Pour 2 T oil into your stew pot.Add onions and cook until soft and starting to brown. Add garlic for just a minute, stirring constantly, then pull it all out of the pot. Add 2 T butter, then add 1/2 a pound of meat. Brown the meat quickly, remove it, and do another 1/2 pound, etc, until it's all browned and sitting on top of your onions. Make sure there's visible oil in your pot, 3 tablespoons or more, then dump in the carrots and cook for a few minutes. Sprinkle in the rice flour and thyme, scraping the mixture around the bottom of the pot. When your fat and flour are combined, pour in a little wine. Work your way around the bottom of the pot, deglazing with the wine, scraping up crusty brown stuff from the bottom, and mixing in the roux (cooked fat + flour), until you have a smooth, thick delicious wine broth. If you find that you are drinking wine, substitute some stock or broth for that glass you snuck out of there. Once all the wine and in and the pot deglazed, preheat your oven to 300F and add all meat and onions back in. Cover and cook in the oven for 2 hours. Traditionally this is served over mashed potatoes, but rice or a crusty Against the Grain baguette are good too.
Chicken Curry (a quick stew)
2 lbs chicken, deboned & cut in 1.5 -2" pieces
1 large onion, sliced
4 cloves garlic, smashed
1 lb kale, torn off the stems and washed
1 lb baby cut carrots
1/2 lb snow peas or green beans (whole or in half)
1 bell pepper, chopped
3/4 C frozen peas
(these are the vegetables I had in the fridge yesterday; add what you have)
2 cans coconut milk (thin with water if necessary, at the very end)
red & yellow curry paste (available at Asian groceries, and so worth it)
Cook up some rice.
Pour a couple teaspoons of oil in a big stew pot on medium high heat. Add the sliced onions and stir until they're soft. Add the garlic and stir until the onions start to brown. Take them out, add oil if necessary, and add the carrots. Brown them, and remove. Add oil if necessary, then add half the chicken. Let it brown by not moving it around for a few minutes, then turn the pieces over and brown the other side. Take the chicken out and repeat with the other pound, but instead of taking it out, add curry paste. I cannot possibly tell you how much to use, but I recommend 2 parts red to 1 part yellow. This stuff is strong, so whether you measure in teaspoons or tablespoons is up to your family's tolerance for heat.
Work the curry paste into the oil, splashing in coconut milk as needed. I use a whisk for this. Keep pouring in coconut milk until it's all combined with the curry. Put the remaining browned chicken and onions back into the stew pot, and add the carrots. Cook 10 minutes, then add the remaining vegetables. If you're going to freeze it, stir in the veg and take it off the heat. The freezer and reheating will cook them. If you're eating it now, cook 5-7 minutes. Serve over rice.
A note on vegetable cooking times: Onions, carrots and other root vegetables, and broccoli take more time than leafy greens, peppers, peas, corn, and beans. I pull all the veg I want out of the fridge/freezer and divide them into piles based on how long I want them to cook. You can also slice/chop accordingly - if it's going to cook longer, it can be a bigger piece. If you're using frozen spinach, it's basically already cooked, so add it at the end.
Daube (a slow stew)
2 lbs stew-cut beef or venison
1 large onion, sliced
6-8 cloves garlic, smashed
2 lbs baby cut carrots
1 bottle red wine (3 buck chuck is good)
3-4 T rice flour
3 T dried thyme
oil & butter to cook in (you can substitute oil for butter if you don't eat dairy)
For this one I like to bake it for a while, so I use a pot that can go in a 300F oven. If you don't have that kind of pot, you can simmer if stovetop on very low heat instead.
Pour 2 T oil into your stew pot.Add onions and cook until soft and starting to brown. Add garlic for just a minute, stirring constantly, then pull it all out of the pot. Add 2 T butter, then add 1/2 a pound of meat. Brown the meat quickly, remove it, and do another 1/2 pound, etc, until it's all browned and sitting on top of your onions. Make sure there's visible oil in your pot, 3 tablespoons or more, then dump in the carrots and cook for a few minutes. Sprinkle in the rice flour and thyme, scraping the mixture around the bottom of the pot. When your fat and flour are combined, pour in a little wine. Work your way around the bottom of the pot, deglazing with the wine, scraping up crusty brown stuff from the bottom, and mixing in the roux (cooked fat + flour), until you have a smooth, thick delicious wine broth. If you find that you are drinking wine, substitute some stock or broth for that glass you snuck out of there. Once all the wine and in and the pot deglazed, preheat your oven to 300F and add all meat and onions back in. Cover and cook in the oven for 2 hours. Traditionally this is served over mashed potatoes, but rice or a crusty Against the Grain baguette are good too.
Friday, January 17, 2014
Almond Oat Cookies
These are simple, delicious cookies adapted from the back of the Bob's Red Mill Oat Flour bag. The cookie dough tastes like cookie dough! I cannot express how excited I am about that. But I will tell you that about half a dozen cookies worth never made the oven.
1/2 C butter
3 T agave syrup
1 t vanilla
1 C almond meal
1 C oat flour*
Preheat oven to 300F and grease a baking sheet. Cream butter, agave, and vanilla together with a mixer. Sift in almond meal and oat flour. (I rub it through a mesh strainer to take out the lumps that the freezing causes.) Mix until dough sticks together. Form into 1-11/2" balls and place on baking sheet. Bake 30 minutes.
*If you are celiac, make sure to use certified gluten-free oat flour. Bob's makes it.
1/2 C butter
3 T agave syrup
1 t vanilla
1 C almond meal
1 C oat flour*
Preheat oven to 300F and grease a baking sheet. Cream butter, agave, and vanilla together with a mixer. Sift in almond meal and oat flour. (I rub it through a mesh strainer to take out the lumps that the freezing causes.) Mix until dough sticks together. Form into 1-11/2" balls and place on baking sheet. Bake 30 minutes.
*If you are celiac, make sure to use certified gluten-free oat flour. Bob's makes it.
Saturday, December 21, 2013
Coconut Snowballs
In the workplace, there are potlucks. It is a fact of the American work ethic. When you have dietary restrictions, the potluck is a minefield, peppered with conversations like this:
Me: You made a gluten-free cake?
TTBHOM*: Yes. It's a flourless cake recipe.
Me: What's the crust made of?
TTBHOM: Oreos.
Me: o_o
*Trying To Be Helpful Office Mate
So mostly I say "No, no, don't worry about me" a lot, and bring all my own food.
However, I have this one coworker who is determined to bring in things I can eat. She cares, and she's kind, and she's figuring it out. She found this recipe, and it's delicious! She found it at The Kitchn.
They were so popular at home, that they didn't make it long enough for me to grab my camera.
1 3/4 cups unsweetened shredded coconut or coconut powder, divided
2 teaspoons melted coconut oil
3 tablespoons maple syrup
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
Place 1 cup of shredded coconut in a food processor along with the coconut oil. Pulse, scraping down the sides periodically, until it begins to form a paste, or at least holds together.
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour** and up to 5 days. Bring to room temperature before eating. Makes 12. Not enough.
**Yeah, right. You'll just be popping these babies while you're still rolling. Yum.
My other favorite no-bake cookie is Elana's Pantry's Fudge Babies. So good!
Me: You made a gluten-free cake?
TTBHOM*: Yes. It's a flourless cake recipe.
Me: What's the crust made of?
TTBHOM: Oreos.
Me: o_o
*Trying To Be Helpful Office Mate
So mostly I say "No, no, don't worry about me" a lot, and bring all my own food.
However, I have this one coworker who is determined to bring in things I can eat. She cares, and she's kind, and she's figuring it out. She found this recipe, and it's delicious! She found it at The Kitchn.
They were so popular at home, that they didn't make it long enough for me to grab my camera.
2 teaspoons melted coconut oil
3 tablespoons maple syrup
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
Place 1 cup of shredded coconut in a food processor along with the coconut oil. Pulse, scraping down the sides periodically, until it begins to form a paste, or at least holds together.
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour** and up to 5 days. Bring to room temperature before eating. Makes 12. Not enough.
**Yeah, right. You'll just be popping these babies while you're still rolling. Yum.
My other favorite no-bake cookie is Elana's Pantry's Fudge Babies. So good!
Sunday, December 15, 2013
Almond Flour Biscotti
I just made this recipe from Elana's Pantry and want to capture it here. After tasting the dough on the first batch I made a second variety on the spot.
In a food processor, pulse until combined:
1 1/4 C almond flour
1 T arrowroot powder
1/4 t baking powder
1/4 t sea salt (I used Kosher)
Add
1/4 C agave syrup or honey
1 T lemon zest
Pulse until a ball forms
Chop 1/4 C nuts (I used pumpkin seeds, Elena used almonds)
The dough is sticky. Lay done a square of cling wrap and spread the nuts in the center. Scrape out the dough, touching it little, and put it on the nuts. Fold over the cling wrap and gently fold the nuts and dough together, then roll the dough into a log about 1 1/4 - 1 1/2 in diameter. Slice into 2 logs and place on a baking sheet lined with oiled parchment paper. (I use brown paper bag with the dye side down. These first 2 batches stuck to the paper like crazy, so I'm going to try oiling the paper next time.)
Bake at 350F for 15 minutes. Let cool for 1 hour. Carefully slice on the diagonal with a sharp knife. Lay each piece cut side down on a baking tray and back at 325F for 15 minutes.
VARIATION
For the second batch I used 1 T mixed chopped fresh cranberries and orange zest for the fruit, and cashews for the nuts.
In a food processor, pulse until combined:
1 1/4 C almond flour
1 T arrowroot powder
1/4 t baking powder
1/4 t sea salt (I used Kosher)
Add
1/4 C agave syrup or honey
1 T lemon zest
Pulse until a ball forms
Chop 1/4 C nuts (I used pumpkin seeds, Elena used almonds)
The dough is sticky. Lay done a square of cling wrap and spread the nuts in the center. Scrape out the dough, touching it little, and put it on the nuts. Fold over the cling wrap and gently fold the nuts and dough together, then roll the dough into a log about 1 1/4 - 1 1/2 in diameter. Slice into 2 logs and place on a baking sheet lined with oiled parchment paper. (I use brown paper bag with the dye side down. These first 2 batches stuck to the paper like crazy, so I'm going to try oiling the paper next time.)
Bake at 350F for 15 minutes. Let cool for 1 hour. Carefully slice on the diagonal with a sharp knife. Lay each piece cut side down on a baking tray and back at 325F for 15 minutes.
VARIATION
For the second batch I used 1 T mixed chopped fresh cranberries and orange zest for the fruit, and cashews for the nuts.
Monday, October 14, 2013
Brownies
I have yet to find a brownie recipe that I love. I tried 3 this weekend, and this one is the one worth keeping, for now. The search continues. I'm going to try these next.
2 C almond flour
1 C cocoa powder
1/2 t cinnamon*
1/4 t salt
1/2 C coconut oil or melted butter
1/2 C honey
1 t vanilla
2 eggs whisked
1/4 - 1/2 C coconut milk
2-4 squares baking chocolate, chopped into chip-sized pieces
Preheat oven to 325F. Grease a 9"x9" baking dish.
Mix together flour, cocoa, cinnamon, & salt. Melt the oil or butter, mix honey and vanilla into it. Pour this mixture into the dry ingredients and mix well. Mix together 1/4 C of coconut milk and 2 eggs, and stir it into the mix. If it appears too stiff, add up to 1/4 C more coconut milk. Fold in baking chocolate chips.
Bake 35 - 40 minutes.
*original recipe called for 1 teaspoon cinnamon, which I found overwhelming, distracting from the chocolate
2 C almond flour
1 C cocoa powder
1/2 t cinnamon*
1/4 t salt
1/2 C coconut oil or melted butter
1/2 C honey
1 t vanilla
2 eggs whisked
1/4 - 1/2 C coconut milk
2-4 squares baking chocolate, chopped into chip-sized pieces
Preheat oven to 325F. Grease a 9"x9" baking dish.
Mix together flour, cocoa, cinnamon, & salt. Melt the oil or butter, mix honey and vanilla into it. Pour this mixture into the dry ingredients and mix well. Mix together 1/4 C of coconut milk and 2 eggs, and stir it into the mix. If it appears too stiff, add up to 1/4 C more coconut milk. Fold in baking chocolate chips.
Bake 35 - 40 minutes.
*original recipe called for 1 teaspoon cinnamon, which I found overwhelming, distracting from the chocolate
Monday, June 3, 2013
Rarebit
The Rarebit:
2 T butter
2 T rice flour (or 1 rice and 1 chickpea)
1 t Dijon mustard
1 t soy sauce
1/2 t salt
1/2 t pepper
1/2 C gluten-free beer
3/4 C heavy cream or half and half (you may substitute more beer)
1 1/2 C shredded sharp cheddar (about 6 ounces)
2 drops hot sauce
The stuff you eat the Rarebit on:
steamed or baked potatoes
steamed or roasted asparagus
steamed broccoli
apple, sliced (dipped in water w/ a little lemon juice, to keep them from browning)
Prepare the stuff you eat the Rarebit on, and keep it warm while you make the sauce. Have all your ingredients ready before you start, including mixing mustard, soy sauce, salt, and pepper together. In a medium saucepan over low heat, melt the butter and whisk in
the flour. When it's combined, whisk in mustard, soy sauce, salt,
and pepper until smooth. Slowly pour in beer and whisk to combine. Pour in cream
and whisk until well combined and smooth. Gradually add cheese, stirring
constantly, until cheese melts and sauce is smooth; this will take 4 to
5 minutes. Add hot sauce.
Fill your plate with delicious vegetables, potatoes, and fruit and pour cheese sauce all over them!
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