2 tsp yeast
1 1/2 cups warm water
1 tsp sugar (1/2 maple sugar)
1 1/2 cup rice flour
1/2 cup tapioca flour
1 cup sorghum flour
2 tsp xanthan gum
1 1/4 tsp salt
1 egg
In bread maker, add whisked water and egg. Mix all dry ingredients except yeast and add to bread maker. Make a well and add yeast. Process on dough setting. Preheat oven and a baking sheet to 500F. Roll golf ball sized dough into very thin ovals. Bake one at a time in oven for 4 min. Then turn over and bake 1 more minute. Remove and cut in half. Open up pockets w/ a knife. Freeze what you don't use right away. Pitas that don't puff up can be used as flat bread/naan.
Thursday, July 30, 2009
Green bean salad
3# potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red wine vinegar
1 TBS fresh rosemary leaves
1 red onion (thinly sliced)
2# french green beans (cut int0 1" peices)
24 kalamata olives pitted and halved
Quarter potatoes. Preheat oven 425F add 1/3 cup oil to a pan and raost potatoes, stir every 10 min. for 30 min. total or until tender. Let potatoes cool in pan. In blender puree garlic, vinegar, rosemary. Add salt to taste, 1/3 cup olive oil. Place onions in a bowl of ice water for 5 min. Drain and pat dry. Cook beans in boiling water for 5 min. or until tender crisp. Drain and shock in cold water. Pat dry. Combine potatoes, onion, green beans and olives in large bowl. Add dressing and toss. Serve w/ rosemary sprigs at room temp.
2/3 cup olive oil
1 garlic clove
1/4 cup red wine vinegar
1 TBS fresh rosemary leaves
1 red onion (thinly sliced)
2# french green beans (cut int0 1" peices)
24 kalamata olives pitted and halved
Quarter potatoes. Preheat oven 425F add 1/3 cup oil to a pan and raost potatoes, stir every 10 min. for 30 min. total or until tender. Let potatoes cool in pan. In blender puree garlic, vinegar, rosemary. Add salt to taste, 1/3 cup olive oil. Place onions in a bowl of ice water for 5 min. Drain and pat dry. Cook beans in boiling water for 5 min. or until tender crisp. Drain and shock in cold water. Pat dry. Combine potatoes, onion, green beans and olives in large bowl. Add dressing and toss. Serve w/ rosemary sprigs at room temp.
lemon meringue pie
1 cup white sugar
1 TBS potato starch
3 TBS tapioca starch
1/4 tsp salt
1 1/2 cup water
2-3 large lemons (3/4 cup juice, 1 1/2 TBS zest)
2 TBS butter or 1 TBS ghee
4 egg yokes, beaten
4 egg whites (room temp)
1 pie crust (baked)
3 TBS powdered sugar (Maple sugar)
1 tsp vanilla
1 TBS lemon juice
Preheat oven to 350F. Bake pre-made pie crust per package instruction.
Make meringue first: beat egg whites until foamy. Add powdered sugar, vanilla and 1 TBS lemon juice, slowly. Beat until stiff. Cover and refridgerate.
Make lemon filling: Wisk sugar, potato and tapioca starches and salt. Stir in water, lemon zest. Cook, stirring frequently until it boils. Add ghee. Place egg yokes in a small bowl and whisk in 1/2 cup hot sugar mixture. Add the egg yokes back into the main sugar mixture. Pour hot filling into pie shell and immediately add meringue. Make sure to spread it to the edge to seal the filling in. Bake for 10 min. or until golden. Allow to cool 3 hours on a wire rack on counter. Place in fridge uncovered 6 hours. Serve or cover with cling wrap and keep in fridge longer.
1 TBS potato starch
3 TBS tapioca starch
1/4 tsp salt
1 1/2 cup water
2-3 large lemons (3/4 cup juice, 1 1/2 TBS zest)
2 TBS butter or 1 TBS ghee
4 egg yokes, beaten
4 egg whites (room temp)
1 pie crust (baked)
3 TBS powdered sugar (Maple sugar)
1 tsp vanilla
1 TBS lemon juice
Preheat oven to 350F. Bake pre-made pie crust per package instruction.
Make meringue first: beat egg whites until foamy. Add powdered sugar, vanilla and 1 TBS lemon juice, slowly. Beat until stiff. Cover and refridgerate.
Make lemon filling: Wisk sugar, potato and tapioca starches and salt. Stir in water, lemon zest. Cook, stirring frequently until it boils. Add ghee. Place egg yokes in a small bowl and whisk in 1/2 cup hot sugar mixture. Add the egg yokes back into the main sugar mixture. Pour hot filling into pie shell and immediately add meringue. Make sure to spread it to the edge to seal the filling in. Bake for 10 min. or until golden. Allow to cool 3 hours on a wire rack on counter. Place in fridge uncovered 6 hours. Serve or cover with cling wrap and keep in fridge longer.
Friday, July 24, 2009
Quote for the day
"We've kind of had an outbreak of common sense around the country." Senator Fred Thompson (R) commenting on public opinion about the president's proposed health plan.
The last poll I saw showed 50% opposed the plan and 45% approved of the plan. Perhaps the numbers have changed, but that margin is still pretty scary. I am glad people are seriously questioning this plan, it is clearly not good for Americans. During this administration we will see our standard of living go straight down the drain and we will all just scratch our heads and wonder what happened. It is already happening, but I have feeling we haven't seen anything yet.
The last poll I saw showed 50% opposed the plan and 45% approved of the plan. Perhaps the numbers have changed, but that margin is still pretty scary. I am glad people are seriously questioning this plan, it is clearly not good for Americans. During this administration we will see our standard of living go straight down the drain and we will all just scratch our heads and wonder what happened. It is already happening, but I have feeling we haven't seen anything yet.
Tuesday, June 23, 2009
Oxtail Soup
5 TBS olive oil
3 1/4 pounds meaty oxtails, beef tails (patted dry)
10 cups water
5 (14 1/4 oz) cans beef broth
3 cups dry red wine
2 medium onions, chopped
2 medium leeks, chopped
3 medium carrots, peeled and sliced
2 medium parsnips, peeled and sliced
6 garlic cloves, minced
1 tsp dried thyme
1 bay leaf
2 large potatoes, cubed
1/3 cup fresh Italian parsley, chopped
Heat 2 TBS oil in heavy pot over med. heat. Sprinkle oxtails w/ pepper and salt and brown on all sides. Add water, beef broth and 2 cups wine. Simmer partially covered about 3 hours. Transfer oxtails to a large bowl and cool. Remove meat from bone. Freeze cooking liquid until fat solidifies, about 45 min. Spoon fat off and add meat to broth. Heat 3 TBS oil in fry pan and saute vegetables (except potatoes), garlic, thyme and bay leaf. Add to the soup w/ remaining wine. Bring to a boil. Add potatoes. Cover and simmer until potatoes are tender. Add parsley, salt and pepper to taste. Serve.
3 1/4 pounds meaty oxtails, beef tails (patted dry)
10 cups water
5 (14 1/4 oz) cans beef broth
3 cups dry red wine
2 medium onions, chopped
2 medium leeks, chopped
3 medium carrots, peeled and sliced
2 medium parsnips, peeled and sliced
6 garlic cloves, minced
1 tsp dried thyme
1 bay leaf
2 large potatoes, cubed
1/3 cup fresh Italian parsley, chopped
Heat 2 TBS oil in heavy pot over med. heat. Sprinkle oxtails w/ pepper and salt and brown on all sides. Add water, beef broth and 2 cups wine. Simmer partially covered about 3 hours. Transfer oxtails to a large bowl and cool. Remove meat from bone. Freeze cooking liquid until fat solidifies, about 45 min. Spoon fat off and add meat to broth. Heat 3 TBS oil in fry pan and saute vegetables (except potatoes), garlic, thyme and bay leaf. Add to the soup w/ remaining wine. Bring to a boil. Add potatoes. Cover and simmer until potatoes are tender. Add parsley, salt and pepper to taste. Serve.
Tuesday, June 16, 2009
VBS
The boys are attending VBS this week and love it. I was so excited to find a VBS for preschoolers. Most start at kindergarten age, which would exclude Andrew. I am getting a little free time in the mornings which is very nice. So thank you Suburban Christian Church. We'll see you again next year, hopefully!
Gluten Free and Dairy Free Enchiladas
Corn or rice tortillas
2 cups favorite cooked, diced/shredded meat (chicken, lamb, beef, pork)
1/2 cup diced onions
2 spoonfuls of Tofutti cream cheese
1 can diced green chilies (mild, medium, hot)
1/2 cup-1 cup diced black olives
1 jar sweet creek enchilada sauce (mild, medium, hot)
cilantro for garnish.
Heat oven to 350F. Mix meat, onions, Tofutti cream cheese, green chilies and black olives well. Pour enchilada sauce into a frying pan. Dip each tortilla in sauce and coat both sides. Fill tortilla with filling mixture and roll up. Fill a 9x9 pan with enchiladas. Pour half of the enchilada sauce over the enchiladas. Cover with foil and bake 40min. Pour remainder of sauce over enchiladas and cook 5-10 min. more. Serve with guacamole, Tofutti sour cream, salsa and cilantro.
This recipe can be modified for veggie enchiladas too.
2 cups favorite cooked, diced/shredded meat (chicken, lamb, beef, pork)
1/2 cup diced onions
2 spoonfuls of Tofutti cream cheese
1 can diced green chilies (mild, medium, hot)
1/2 cup-1 cup diced black olives
1 jar sweet creek enchilada sauce (mild, medium, hot)
cilantro for garnish.
Heat oven to 350F. Mix meat, onions, Tofutti cream cheese, green chilies and black olives well. Pour enchilada sauce into a frying pan. Dip each tortilla in sauce and coat both sides. Fill tortilla with filling mixture and roll up. Fill a 9x9 pan with enchiladas. Pour half of the enchilada sauce over the enchiladas. Cover with foil and bake 40min. Pour remainder of sauce over enchiladas and cook 5-10 min. more. Serve with guacamole, Tofutti sour cream, salsa and cilantro.
This recipe can be modified for veggie enchiladas too.
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