Saturday, December 24, 2011
This recipe can be easily multiplied.
4 Ounces Finely shredded Jarlsberg cheese
1 tbsp mayonaise
1 tsp finely minced red onion (for color. You can use any kind of onions)
Optional: 1/4 tsp garlic powder; 1/4 tsp lemon juice (adds tartness)
Mix ingredients in a bowl. Dip should be a little loose, not firm. Add mayo in small amounts if needed. Chill for several hours to meld flavors.
You can dip with any GF crackers. Blue Diamond (available at Zagara's) makes a nice line of crackers using a variety of nut flours called "Nut-Thins."
I happen to like using Townhouse crackers to dip but Carloyn uses Snyder's GF pretzel sticks.
Tuesday, December 20, 2011
The basic recipe calls for about a pound of mild Italian sausage. Spread onto a pizza pan or cookie sheet (about 1/4 inch thick). Bake at 450º for about 10 minutes. Add toppings. First layer cheese - shredded mozzarella/romano or provolone mix, then add things like mushrooms, fresh spinach, eggplant, banana peppers, onions, olives, etc. Add a layer of chunky tomato sauce (check for GF), and a can of diced tomatoes or fresh sliced roma tomatoes - Bake another 10-15 minutes and enjoy!
Wednesday, November 23, 2011
(Adapted from a Dreamfields recipe)
1/2 box GF Penne (or pasta/noodles of choice)
1 tablespoon canola or vegetable oil
1 cup chopped onion or leek
1 cup chopped carrots
1 cup sliced celery
1 cup chopped bell pepper
2 cups broccoli florets (or broccoli slaw)
3 cups chopped or shredded cooked turkey
Use the turkey carcass to make at least 6 cups of turkey broth.
Cook pasta according to package directions. Drain and return to pan, reserving one cup pasta water.
Pour the oil into a pot and place over medium-high heat until hot.
Add onion, carrots, celery and bell pepper; cook 2 minutes, stirring occasionally.
Add broccoli; continue cooking 1 minute or until vegetables are crisp-tender, stirring frequently.
Cook and stir to blend into vegetables.
Add turkey broth; bring to boil. Reduce heat; simmer 5 minutes.
Stir in turkey; heat through.
Add pasta water if more liquid is desired.
Divide pasta among 8 bowls.
Ladle soup over pasta.
Season with salt and pepper, as desired.
Friday, November 18, 2011
4 Tbs. Butter
3/4 c. Cornstarch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder
2 Tbs. Milk
Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well, really well. Try to get it smooth.
On a lightly greased surface (I sprinkled the surface with cornstarch instead), pat or roll the dough to 1/8-inch thickness.
Cut into 3/4 inch squares or another small shape that you like.
You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt).
Bake on the prepared baking sheet until golden brown and crisp, approximately 8-10 minutes.
The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.
The use of real cheese, not powdered or processed, makes these even better than the original. You want real cheddar taste? GO FISH !
My daughter's reaction? Simply, OMG!
Thursday, November 17, 2011
Makes 2 Loaves:
3 ½ C Pamela’s Baking & Pancake Mix
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 C. sugar
1 C. Oil
2/3 C water
1-15 oz. Can of pumpkin pie filling
Stir all dry ingredients in large bowl. Add remaining ingredients, beat 5 minutes, and pour into 2 loaf pans. Bake at 350 degrees for 1 hour, or until toothpick comes out clean.
Pamela’s Baking & Pancake Mix can be purchased at the following link:
It is the BEST gluten free mix/flour I have come across. Great for many baking needs.
(No, I don't get royalties for saying this.)
Saturday, November 12, 2011
Tuesday, November 8, 2011
1 ¼ Cups Pamela’s GF Baking & Pancake Mix
¼ Cup light brown sugar (packed)
½ Cup of Butter
2 Egg (separated)
1 tsp. Vanilla Extract
½ tsp. Almond Extract
Finely Ground walnuts (if you can find a Mouli use it to grind the walnuts)
Choice of filling (see directions below)
Note: A teaspoon of gelatin or pectin will aid in binding to prevent crumbling.
Be creative, add red & green sprinkles to the ground walnuts for a little Christmas coloring.
Soften the butter and cream it along with the sugar, yolk of the eggs, vanilla & almond extracts.
Blend in the baking mix. Refrigerate the dough to stiffen (this will make it easier to handle).
Whip the egg white enough to break up the protein strands, and place in a bowl. Put the ground walnuts in another bowl.
Preheat oven to 350˚F
I use the large end of a melon baller as a guide to size. Balls should weigh about 14-15 grams (entire dough yields about 28 cookies). Roll into a ball. Dip the ball into the egg white then dip the same side in the ground walnuts.
Place the ball, nut side up, on a cookie sheet. Wait for balls to come to room temperature to avoid splitting in the next step. Put a dent in the top with your thumb. Fill the dent with the jelly, jam or preserve of choice. Maraschino cherries or pie filling cherries work great as well
Raise top rack in oven to 2nd highest position (so filling will bake more) and bake for 11 – 12 minutes till edges begin to brown. No more than 12 minutes,time is critical. Allow to cool slightly before removing from cookie sheet.
Cookies are delicate due to lack of gluten so let then cool to firm up.
To purchase Pamela’s Baking & Pancake mix:
Wednesday, June 22, 2011
Preheat oven to 250º F
3-1/2 c. quick cooking gluten free oats (I use Bob's Red Mill)
1 c. quinoa flakes
1 c. slivered or sliced almonds
3/4 c. Perky's Crunchy Flax cereal
1/2 c. plus 2 T. dark brown sugar
1/2 c. plus 2 T. canola oil
1/2 c. plus 2 T. maple syrup (use the real thing!)
3/4 t. salt
1 tsp. GF vanilla
Mix together the oats, quinoa flakes, almonds, and cereal in a large bowl. In a smaller bowl, mix the sugar, oil, syrup, salt, and vanilla. Pour over the oat mixture and toss to coat evenly.
Put the mixture into a roasting pan and bake for @ 1 hour and 15 minutes, stirring every 10-15 minutes for even browning. When the cereal is uniformly toasty and golden brown, remove from the oven and cool.
Store in an air-tight container. Makes about 6 cups of cereal.
Sunday, March 13, 2011
I love split pea soup - but my husband likes it with ham - and I don't eat ham. This recipe is easy enough, and cheap enough, that I was willing to play -- to see if using turkey pastrami instead of ham would work... and it did. Hooray!
Crockpot Split Pea Soup (adapted from “A Year of Slow Cooking”)
Note: CPG is “Crock Pot Gal” -- the person who posted the recipe. The I’s refer to me.
-1 -package of turkey bacon (or a ham hock) (I used just over a half pound of turkey pastrami)
--16oz package of dried split peas
--1/2 yellow onion, diced
--1 potato, peeled and diced
--1 cup diced carrot
--4 cups vegetable broth (I used 4 cups water with a T. of chicken bouillon)
--1 cup water (you’ll ned a total of 6 cups of water at least, says me)
--1 t salt (omit if you used the chicken bouillon)
--1/2 t pepper
--dump the peas, diced vegetables, broth, and water into the crockpot
--add the salt and pepper
--if you are using a ham hock, add that now. If using turkey bacon or pastrami, add half --- saving the other half for later use
Cover and cook on low 8-10 hours or high for 4-6. CPG cooked this for 6 hours on high. Add more water if it gets too thick.
When cooked through, if you went with the ham hock, scrape off any remaining meat and discard the bone. If you went with the turkey bacon, carefully remove the strips and discard them.
Use an immersible hand blender to make your soup a bit more creamy and to have an even consistency. (I left as is)
Cook the remaining pieces of turkey bacon (or pastrami) on the stove and crumble over the top, or add any additional ham you still have in your fridge.
I/me says best the next day, after the fried bits have added their flavor to the pot. Taste and adjust seasonings. Very very good.
Saturday, February 19, 2011
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.