Friday, May 2, 2014
dutch pancakes
Dutch Pancakes
1 cup flour
2 eggs
1 1/2 cup milk
1/4 teaspoon salt
2 tablespoons melted butter
your favorite fillings
Mix together flour, eggs, milk, salt, and butter in a mixing bowl. Mix well. Heat up medium or large skillet greased with butter. Pour some batter into skillet, just enough to spread thinly over entire surface. Flip over when side down is cooked. Once both sides are cooked, slide it onto a plate and fill it with your favorite fillings (fruit, Nutella, peanut butter, jam, etc.). Make sure skillet is still greased well before cooking another pancake. Yields 6-8.
Friday, April 18, 2014
Hamburger Soup
Ingredients:
2-1/2 pounds Ground Chuck
1 whole Large Onion, Diced
2 stalks Celery, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Can Whole Tomatoes
3 cups Beef Stock Or Beef Broth, Plus More As Needed
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole Carrots, Peeled And Sliced On The Diagonal
5 whole Red Potatoes, Cut Into Chunks
3 Tablespoons Tomato Paste
1/2 teaspoon Kosher Salt (more To Taste)
1/2 teaspoon Black Pepper, More To Taste
2 teaspoons Dried Parsley Flakes
1/2 teaspoon Ground Oregano
1/4 teaspoon Cayenne Pepper (more To Taste)
Preparation Instructions
In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
Serve with crusty bread!
This was a winner! I only used half the beef and it was plenty. Also added more salt and broth and left out peppers and liked it with a can of diced tomatoes instead of whole.
2-1/2 pounds Ground Chuck
1 whole Large Onion, Diced
2 stalks Celery, Diced
3 cloves Garlic, Minced
1 can (14.5 Ounce) Can Whole Tomatoes
3 cups Beef Stock Or Beef Broth, Plus More As Needed
1 whole Yellow Bell Pepper, Seeded And Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Diced
4 whole Carrots, Peeled And Sliced On The Diagonal
5 whole Red Potatoes, Cut Into Chunks
3 Tablespoons Tomato Paste
1/2 teaspoon Kosher Salt (more To Taste)
1/2 teaspoon Black Pepper, More To Taste
2 teaspoons Dried Parsley Flakes
1/2 teaspoon Ground Oregano
1/4 teaspoon Cayenne Pepper (more To Taste)
Preparation Instructions
In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.
Serve with crusty bread!
This was a winner! I only used half the beef and it was plenty. Also added more salt and broth and left out peppers and liked it with a can of diced tomatoes instead of whole.
Monday, April 7, 2014
Ultra Easy Cream Cheese Dip
Servings: 32
"Utterly simple, softened cream cheese is mixed with milk and seasoned with garlic salt to make a creamy dip that's particularly tasty with potato chips."
INGREDIENTS:
4 (8 ounce) packages cream cheese,
room temperature
1 quart milk
garlic salt to taste
DIRECTIONS:
1. Place the cream cheese in a bowl. Using a fork, mash the cheese while gradually pouring in the milk to make a smooth mixture. Stir in garlic salt to taste.
"Utterly simple, softened cream cheese is mixed with milk and seasoned with garlic salt to make a creamy dip that's particularly tasty with potato chips."
INGREDIENTS:
4 (8 ounce) packages cream cheese,
room temperature
1 quart milk
garlic salt to taste
DIRECTIONS:
1. Place the cream cheese in a bowl. Using a fork, mash the cheese while gradually pouring in the milk to make a smooth mixture. Stir in garlic salt to taste.
Sunday, April 6, 2014
Chicken and Rice
Ingredients:
8 oz Philly Cream Cheese
2 cans cream of mushroom or chicken soup
1 packet Italian Dressing Mix
2 cups cooked chicken breast or tenderloins, cut into bite-sized pieces
1/4 cup milk (or less, as needed)
2-3 cups cooked Minute rice
Directions
(Stove Top):Cook 6-7 chicken tenderloins or 4 chicken breasts. Cut into bite-sized pieces. Set aside.Boil water for Minute rice while the chicken cooks. Follow package directions for rice cook time.In a saucepan, mix together cream cheese, cream soups, and Italian seasoning. Stir constantly over medium heat. If too thick, stir in a little bit of milk until the sauce is a medium-thick consistency.Add chicken to sauce, and stir well.Serve over rice.
8 oz Philly Cream Cheese
2 cans cream of mushroom or chicken soup
1 packet Italian Dressing Mix
2 cups cooked chicken breast or tenderloins, cut into bite-sized pieces
1/4 cup milk (or less, as needed)
2-3 cups cooked Minute rice
Directions
(Stove Top):Cook 6-7 chicken tenderloins or 4 chicken breasts. Cut into bite-sized pieces. Set aside.Boil water for Minute rice while the chicken cooks. Follow package directions for rice cook time.In a saucepan, mix together cream cheese, cream soups, and Italian seasoning. Stir constantly over medium heat. If too thick, stir in a little bit of milk until the sauce is a medium-thick consistency.Add chicken to sauce, and stir well.Serve over rice.
Veggie Pancakes
2 cups shredded veggies-- I used orange squash, acorn cuc, spinach, red pepper, sweet potato
2 eggs
1 tbsp whole wheat flour
1/4 tsp salt
Mix together and fry in olive oil at level 4
2 eggs
1 tbsp whole wheat flour
1/4 tsp salt
Mix together and fry in olive oil at level 4
Alfredo
Ingredients:
16 oz fettuccine
3 Tbsp olive oil or soy margarine
3 Tbsp flour
4 Tbsp dry white wine or vegetable stock
2 cups Silk Unsweetened soy or almondmilk
1 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp white pepper
1/4 tsp nutmeg
Fresh chopped parsley for garnish
Preparation
1.Prepare fettuccine according to package directions.
2.While pasta is boiling, heat olive oil or margarine in a medium saucepan. Add flour and wine or stock and cook, stirring, for 2 minutes.
3.Stir in Silk and remaining ingredients, except parsley. Bring to a simmer and stir until thickened, about 3 minutes.
4.Remove from heat.
5.Toss with cooked pasta, arrange on six plates and sprinkle each serving with fresh parsley.
16 oz fettuccine
3 Tbsp olive oil or soy margarine
3 Tbsp flour
4 Tbsp dry white wine or vegetable stock
2 cups Silk Unsweetened soy or almondmilk
1 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp white pepper
1/4 tsp nutmeg
Fresh chopped parsley for garnish
Preparation
1.Prepare fettuccine according to package directions.
2.While pasta is boiling, heat olive oil or margarine in a medium saucepan. Add flour and wine or stock and cook, stirring, for 2 minutes.
3.Stir in Silk and remaining ingredients, except parsley. Bring to a simmer and stir until thickened, about 3 minutes.
4.Remove from heat.
5.Toss with cooked pasta, arrange on six plates and sprinkle each serving with fresh parsley.
Thursday, April 3, 2014
Chicken Pot Pie
Looks like great recipe to adapt!
Chicken Pot Pie with Cream Cheese and Chive Biscuits
Cook Time: 35 minutes
Yield: 1 9x13 pan
Ingredients:
For the biscuits:
2½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon granulated sugar
¼ cup chopped fresh chives
4 tablespoons unsalted butter, cold and cut into cubes
4 ounces (half of a brick) cream cheese, cold
¾ cup buttermilk, cold
For the filling:
6 tablespoons unsalted butter, divided
1 small onion, diced
1 small garlic clove, minced
1½ cup thinly diced carrots
1 cup diced zucchini (optional)
1½ cups frozen peas, thawed
½ cup all-purpose flour
2 cups chicken broth
1½ cups whole milk
4 ounces (half of a brick) cream cheese
salt and pepper to taste
1 tablespoon fresh lemon juice
⅛ teaspoon fresh ground nutmeg
3 cups shredded chickenDirections
To make the biscuits, whisk together the flour, baking powder, baking soda, salt, pepper, sugar and chives in a medium bowl.
Add the butter and cream cheese and work with your fingers to incorporate them into the flour mixture until it is unevenly crumbly.
Make a well in the center and add the buttermilk. Use a fork to mix it into the dry ingredients.
Turn out the shaggy dough onto a lightly-floured work surface. Knead until it comes together and press it into a circle about 1½ inches thick.
Use a floured biscuit cutter (1½ to 2-inches) to cut biscuits. Press together the dough scraps and repeat until no dough remains. Place biscuits on a small cookie sheet and refrigerate until ready to bake.
Heat oven to 400º.
Melt 2 tablespoons of butter in a medium saucepan set over medium heat.
Add the onions and cook until starting to soften, 3-4 minutes.
Add the garlic and continue cooking an additional minute.
Add the carrots, zucchini and peas and cook for another 3 minutes.
Transfer to a bowl and set aside.
Melt the remaining 4 tablespoons butter in the same saucepan over medium heat. Whisk in the flour. The mixture will be very thick.
Cook for 1 minute, then reduce heat to low and whisk in the chicken broth.
Once no bits of flour remain, whisk in the milk and cream cheese.
Increase to medium-low heat and continue cooking until the cream cheese has melted.
Add the chicken, lemon and nutmeg.
Taste and adjust seasonings as needed.
Stir in the vegetables.
Transfer filling into a 9x13-inch baking dish.
Place the biscuits on top of the chicken mixture and brush with milk.
Bake for 20-25 minutes, until the biscuits are golden and the filling along the sides of the dish is bubbling.
Allow to cool slightly before serving.
To reheat, cover dish with foil and bake at 300º for about 15 minutes.
Chicken Pot Pie with Cream Cheese and Chive Biscuits
Cook Time: 35 minutes
Yield: 1 9x13 pan
Ingredients:
For the biscuits:
2½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon granulated sugar
¼ cup chopped fresh chives
4 tablespoons unsalted butter, cold and cut into cubes
4 ounces (half of a brick) cream cheese, cold
¾ cup buttermilk, cold
For the filling:
6 tablespoons unsalted butter, divided
1 small onion, diced
1 small garlic clove, minced
1½ cup thinly diced carrots
1 cup diced zucchini (optional)
1½ cups frozen peas, thawed
½ cup all-purpose flour
2 cups chicken broth
1½ cups whole milk
4 ounces (half of a brick) cream cheese
salt and pepper to taste
1 tablespoon fresh lemon juice
⅛ teaspoon fresh ground nutmeg
3 cups shredded chickenDirections
To make the biscuits, whisk together the flour, baking powder, baking soda, salt, pepper, sugar and chives in a medium bowl.
Add the butter and cream cheese and work with your fingers to incorporate them into the flour mixture until it is unevenly crumbly.
Make a well in the center and add the buttermilk. Use a fork to mix it into the dry ingredients.
Turn out the shaggy dough onto a lightly-floured work surface. Knead until it comes together and press it into a circle about 1½ inches thick.
Use a floured biscuit cutter (1½ to 2-inches) to cut biscuits. Press together the dough scraps and repeat until no dough remains. Place biscuits on a small cookie sheet and refrigerate until ready to bake.
Heat oven to 400º.
Melt 2 tablespoons of butter in a medium saucepan set over medium heat.
Add the onions and cook until starting to soften, 3-4 minutes.
Add the garlic and continue cooking an additional minute.
Add the carrots, zucchini and peas and cook for another 3 minutes.
Transfer to a bowl and set aside.
Melt the remaining 4 tablespoons butter in the same saucepan over medium heat. Whisk in the flour. The mixture will be very thick.
Cook for 1 minute, then reduce heat to low and whisk in the chicken broth.
Once no bits of flour remain, whisk in the milk and cream cheese.
Increase to medium-low heat and continue cooking until the cream cheese has melted.
Add the chicken, lemon and nutmeg.
Taste and adjust seasonings as needed.
Stir in the vegetables.
Transfer filling into a 9x13-inch baking dish.
Place the biscuits on top of the chicken mixture and brush with milk.
Bake for 20-25 minutes, until the biscuits are golden and the filling along the sides of the dish is bubbling.
Allow to cool slightly before serving.
To reheat, cover dish with foil and bake at 300º for about 15 minutes.
Cheese Tarlets
I think josh would love just the dough--and its all allowed ingredients!
Savory Cheese Tartlets with Blackberries
Cheese Filling:
5 oz. rindless goat cheese, at room temperature
3 oz. cream cheese, at room temperature
1 large egg1 large egg yolk
1 tsp. minced fresh thyme
¼ tsp. salt
¼ tsp. freshly ground black pepper
2 Tbsp. honey, preferably full flavored, such as chestnut or thyme, warmed
Cream Cheese Dough:
1 cup all-purpose flour
Pinch of salt
7 Tbsp. unsalted butter, cut into tablespoons, at room temperature, plus morefor pans, if needed
3 oz. cream cheese, cut into tablespoons, at room temperature
Combine flour and salt in a food processor fitted with metal chopping bladeand pulse to combine.
Add butter and cream cheese and pulse about 10times, until mixture begins to clump together.
Gather up dough and shapeinto a thick disk.
Wrap in plastic wrap and refrigerate until chilled and easy to handle (about 2 hours).
Position rack in the center of the oven and preheat to 350°F. Have ready two 12-cup miniature muffin pans (each cup measuring 1 7/8 inches acrossthe top and 7/8 inches deep), preferably nonstick.
If the pans are notnonstick, lightly butter them.
Divide dough into 24 equal pieces. Place one piece in each muffin cup.
Using fingers, press dough firmly and evenly up sides to make a pastry shell.(A wooden tart tamper can help the job go quickly.) Freeze 5 minutes.Mash goat cheese and cream cheese together in a medium bowl untilsmooth. Add egg, yolk, minced thyme, salt and pepper and whisk untilcombined.
Spoon equal amounts of filling into chilled pastry shells.Bake tartlets until crust is golden brown and filling is puffed (about 25minutes).
Let cool for 10 minutes in pans.
Remove tartlets from pans andtransfer to a wire cake rack to cool completely.
Just before serving, lightly brush tops of tartlets with about 1 tablespoon of honey.
Arrange berries on top as desired. Drizzle with the remaining honey. Sprinkle with the thyme leaves and serve.
Savory Cheese Tartlets with Blackberries
Cheese Filling:
5 oz. rindless goat cheese, at room temperature
3 oz. cream cheese, at room temperature
1 large egg1 large egg yolk
1 tsp. minced fresh thyme
¼ tsp. salt
¼ tsp. freshly ground black pepper
2 Tbsp. honey, preferably full flavored, such as chestnut or thyme, warmed
Cream Cheese Dough:
1 cup all-purpose flour
Pinch of salt
7 Tbsp. unsalted butter, cut into tablespoons, at room temperature, plus morefor pans, if needed
3 oz. cream cheese, cut into tablespoons, at room temperature
Combine flour and salt in a food processor fitted with metal chopping bladeand pulse to combine.
Add butter and cream cheese and pulse about 10times, until mixture begins to clump together.
Gather up dough and shapeinto a thick disk.
Wrap in plastic wrap and refrigerate until chilled and easy to handle (about 2 hours).
Position rack in the center of the oven and preheat to 350°F. Have ready two 12-cup miniature muffin pans (each cup measuring 1 7/8 inches acrossthe top and 7/8 inches deep), preferably nonstick.
If the pans are notnonstick, lightly butter them.
Divide dough into 24 equal pieces. Place one piece in each muffin cup.
Using fingers, press dough firmly and evenly up sides to make a pastry shell.(A wooden tart tamper can help the job go quickly.) Freeze 5 minutes.Mash goat cheese and cream cheese together in a medium bowl untilsmooth. Add egg, yolk, minced thyme, salt and pepper and whisk untilcombined.
Spoon equal amounts of filling into chilled pastry shells.Bake tartlets until crust is golden brown and filling is puffed (about 25minutes).
Let cool for 10 minutes in pans.
Remove tartlets from pans andtransfer to a wire cake rack to cool completely.
Just before serving, lightly brush tops of tartlets with about 1 tablespoon of honey.
Arrange berries on top as desired. Drizzle with the remaining honey. Sprinkle with the thyme leaves and serve.
Tuesday, April 1, 2014
White Sauce for Pasta
WHITE SAUCE FOR PASTA THIN WHITE SAUCE:
1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt1 c. milk
MEDIUM SAUCE:2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk
OTHER INGREDIENTS:
Oregano and or spike
Parmesan cheese
Sour cream
Salt and pepper
Garlic salt or powder
Basic white sauce:
In saucepan melt butter. Stir in flour, salt and dash pepper.
Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes more.
Make basic white sauce thin or medium. Add the other ingredients.
Cook veggies like (mushrooms, broccoli, cauliflower, bell tomatoes, red peppers) etc. or cook seafood (in wok) works well.Add to white sauce seafood or veggies and serve over pasta (linguini).
1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt1 c. milk
MEDIUM SAUCE:2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk
OTHER INGREDIENTS:
Oregano and or spike
Parmesan cheese
Sour cream
Salt and pepper
Garlic salt or powder
Basic white sauce:
In saucepan melt butter. Stir in flour, salt and dash pepper.
Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
Cook and stir 2 minutes more.
Make basic white sauce thin or medium. Add the other ingredients.
Cook veggies like (mushrooms, broccoli, cauliflower, bell tomatoes, red peppers) etc. or cook seafood (in wok) works well.Add to white sauce seafood or veggies and serve over pasta (linguini).
Buttered Noodles
Ingredients
12 oz enriched, extra-wide egg noodles
3 tbsp butter, melted
1/2 tsp minced garlic
3 cups fresh arugula, loosely packed
1 tbsp fresh squeezed lemon juice
Salt and fresh cracked black pepper
1/4 cup finely shredded Asiago cheese, divided
Directions
Cook the noodles according to package directions.Melt 3 tablespoons butter in a large saute pan. Add the garlic and cook 1 minute. Add the arugula and allow to wilt, about 1 minute. Add the lemon juice, salt and pepper and toss gently to combine well. Strain the pasta and add to the saute pan, tossing the noodles to combine. Add 1/2 the Asiago, toss and put in a serving bowl. Garnish with the remaining Asiago and a fresh crack of black pepper.
12 oz enriched, extra-wide egg noodles
3 tbsp butter, melted
1/2 tsp minced garlic
3 cups fresh arugula, loosely packed
1 tbsp fresh squeezed lemon juice
Salt and fresh cracked black pepper
1/4 cup finely shredded Asiago cheese, divided
Directions
Cook the noodles according to package directions.Melt 3 tablespoons butter in a large saute pan. Add the garlic and cook 1 minute. Add the arugula and allow to wilt, about 1 minute. Add the lemon juice, salt and pepper and toss gently to combine well. Strain the pasta and add to the saute pan, tossing the noodles to combine. Add 1/2 the Asiago, toss and put in a serving bowl. Garnish with the remaining Asiago and a fresh crack of black pepper.
Pumpkin Scones
Adapt this to yeast free...
Ingredients:
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice
1 tablespoon stevia powder
5 tablespoons cold, butter cut in 1/4 inch pieces
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon milk of choice, I used 1%.1 cup pure pumpkin
1/2 cup chocolate chips ( I used grain sweetened)
Directions:
Heat oven to 425 degrees.
Line a baking sheet with parchment paper. Combine flour, baking powder, salt, pumpkin pie spice, nutmeg and stevia in a large bowl.
Using two butter knives, cut the butter in the flour mixture until pieces of butter are coated with flour the size of peas.
Make a well in the flour mixture and mix the milk and vanilla extract in a small bowl then pour into the well.
Stir in pumpkin till combined. Gently add in chocolate chips if using.
Gently stir the dough and form a ball.
Flour your hands and dust your clean counter surface with flour. Place the dough on the floured surface and knead a few times.
Transfer the dough to the lined baking sheet and shape it into about an 8 inch circle. Using as oiled pizza cutter, slice the dough into 8 triangles. Use a spatula to separate the wedges. Bake the scones until they are golden brown about 15-18 minutes.
Let them cool on the baking sheet for a few minutes then carefully slide them on to a wire rack to cool for another 10 minutes before serving.
Ingredients:
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice
1 tablespoon stevia powder
5 tablespoons cold, butter cut in 1/4 inch pieces
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon milk of choice, I used 1%.1 cup pure pumpkin
1/2 cup chocolate chips ( I used grain sweetened)
Directions:
Heat oven to 425 degrees.
Line a baking sheet with parchment paper. Combine flour, baking powder, salt, pumpkin pie spice, nutmeg and stevia in a large bowl.
Using two butter knives, cut the butter in the flour mixture until pieces of butter are coated with flour the size of peas.
Make a well in the flour mixture and mix the milk and vanilla extract in a small bowl then pour into the well.
Stir in pumpkin till combined. Gently add in chocolate chips if using.
Gently stir the dough and form a ball.
Flour your hands and dust your clean counter surface with flour. Place the dough on the floured surface and knead a few times.
Transfer the dough to the lined baking sheet and shape it into about an 8 inch circle. Using as oiled pizza cutter, slice the dough into 8 triangles. Use a spatula to separate the wedges. Bake the scones until they are golden brown about 15-18 minutes.
Let them cool on the baking sheet for a few minutes then carefully slide them on to a wire rack to cool for another 10 minutes before serving.
Monday, March 31, 2014
Pancakes
Ingredients:
1 cup milk
1 tbsp vinegar* (white wine or apple cider)
1 cup whole wheat flour
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt1 egg
2 tbsp melted butter
butter for greasing the griddle
Directions:
Combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogenous and smooth.
Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and use the cookie scooper to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown.
Serve with butter and real maple syrup. Enjoy!
Notes*You can substitute lemon juice for the vinegar, or you can sub buttermilk for the milk + vinegar if that's what you have.
These are the best pancakes! I use syevia powder instead of sugar. And went with the buttermilk cuz it sounds tasty. Added extra butter.
1 cup milk
1 tbsp vinegar* (white wine or apple cider)
1 cup whole wheat flour
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt1 egg
2 tbsp melted butter
butter for greasing the griddle
Directions:
Combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogenous and smooth.
Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and use the cookie scooper to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown.
Serve with butter and real maple syrup. Enjoy!
Notes*You can substitute lemon juice for the vinegar, or you can sub buttermilk for the milk + vinegar if that's what you have.
These are the best pancakes! I use syevia powder instead of sugar. And went with the buttermilk cuz it sounds tasty. Added extra butter.
Sunday, March 30, 2014
Grain-free Pumpkin Muffins
Adapt to yeast free...
Ing
2 large eggs
2 tbsp unrefined coconut oil, melted
2 tbsp maple syrup
1/2 C pumpkin puree
1/4 tsp salt
1/4 C coconut flour
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Method
preheat oven to 375
Beat or mix eggs, coconut oil, aple syrup, pureed orange vegetable, and salt together until smooth. Sift coconut flour into the batter and sprinkle baking soda, cinnamon, nutmeg and cloves over the top so that they mix in evenly. Beat or whisk hard until smooth.
I recommend using muffin cup liners for this recipe, but if you don't mind the clean-up, you can grease 6 muffin cup with coconut oil. Divide batter, which will be very thick, evenly between 6 cups and bake at 375 for 22-28 minutes until the center feels springy instead of wet (the toothpick test may not work well with cocount flour) Remove to a wire rack to cool. Store at room temperature 3-5 days.
Makes 6 muffins.
Ing
2 large eggs
2 tbsp unrefined coconut oil, melted
2 tbsp maple syrup
1/2 C pumpkin puree
1/4 tsp salt
1/4 C coconut flour
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Method
preheat oven to 375
Beat or mix eggs, coconut oil, aple syrup, pureed orange vegetable, and salt together until smooth. Sift coconut flour into the batter and sprinkle baking soda, cinnamon, nutmeg and cloves over the top so that they mix in evenly. Beat or whisk hard until smooth.
I recommend using muffin cup liners for this recipe, but if you don't mind the clean-up, you can grease 6 muffin cup with coconut oil. Divide batter, which will be very thick, evenly between 6 cups and bake at 375 for 22-28 minutes until the center feels springy instead of wet (the toothpick test may not work well with cocount flour) Remove to a wire rack to cool. Store at room temperature 3-5 days.
Makes 6 muffins.
Cinnamon Rice Pudding
Adapt this recipe...
Ing
1 C brown rice
2 C boiling water
4 C milk
1 tsp vanilla
3/4 C sugar or sucanat
1 tbsp (or more) butter
Method
Boil the rice in water for 10 minutes. Drain off the water carefully (don't use a large hole colander).
Add milk and bring carefully to a boil over medium to medium-low heat, with the cover off, stirring often. Be sure to scrape the bottom of the pan as milk can burn easily.
Once you reach a boil, turn the burner to low, cover, and cook 45-90 minutes until pudding is thick and milk seems to have all been absorbed. Don't stir too often during this time, but watch for scorching on the bottom of the pan.
When thickened, remove the pan from heat; then add sweetener, vanilla and butter and stir. Serve warm or cold with cinnamon.
Makes 8 servings
Ing
1 C brown rice
2 C boiling water
4 C milk
1 tsp vanilla
3/4 C sugar or sucanat
1 tbsp (or more) butter
Method
Boil the rice in water for 10 minutes. Drain off the water carefully (don't use a large hole colander).
Add milk and bring carefully to a boil over medium to medium-low heat, with the cover off, stirring often. Be sure to scrape the bottom of the pan as milk can burn easily.
Once you reach a boil, turn the burner to low, cover, and cook 45-90 minutes until pudding is thick and milk seems to have all been absorbed. Don't stir too often during this time, but watch for scorching on the bottom of the pan.
When thickened, remove the pan from heat; then add sweetener, vanilla and butter and stir. Serve warm or cold with cinnamon.
Makes 8 servings
Saturday, March 29, 2014
Guac
My recipe only has 3 ingredients: 1 avocado, about a Tbs or less lime juice, and a generous shake of Penzey’s Adobo seasoning.
Taco seasoning mix
Yield: enough mix to season two (2 pound) batches of taco meat
Ingredients
For seasoning:
2 tablespoons light ancho chili powder
1 tablespoon paprika
4 ½ teaspoons ground cumin
2 ½ teaspoons onion powder
2 ½ teaspoons garlic powder
¼ teaspoon cayenne powder
For preparing taco meat with seasoning:
2 – 3 teaspoons arrowroot or cornstarch
1 – 1 ½ cups water
Instructions
For seasoning mix:
Put ingredients in a glass mason jar and shake to combine.
To prepare seasoned taco meat:
When meat has browned, you can stir in a can of beans if you want and heat through.
Mix 2 teaspoons of arrowroot or cornstarch with a tablespoon of cold water and mix thoroughly to make a slurry. Set aside.
Add 2 tablespoons of spice mix while stirring for a minute to let spices toast slightly. Add 1 cup of water to meat mixture, then stir in the slurry. Bring to a simmer, stirring occasionally, and reduce until sauce is thick enough to coat meat. Add more water if needed.
Serve with your favorite taco toppings.
Ingredients
For seasoning:
2 tablespoons light ancho chili powder
1 tablespoon paprika
4 ½ teaspoons ground cumin
2 ½ teaspoons onion powder
2 ½ teaspoons garlic powder
¼ teaspoon cayenne powder
For preparing taco meat with seasoning:
2 – 3 teaspoons arrowroot or cornstarch
1 – 1 ½ cups water
Instructions
For seasoning mix:
Put ingredients in a glass mason jar and shake to combine.
To prepare seasoned taco meat:
When meat has browned, you can stir in a can of beans if you want and heat through.
Mix 2 teaspoons of arrowroot or cornstarch with a tablespoon of cold water and mix thoroughly to make a slurry. Set aside.
Add 2 tablespoons of spice mix while stirring for a minute to let spices toast slightly. Add 1 cup of water to meat mixture, then stir in the slurry. Bring to a simmer, stirring occasionally, and reduce until sauce is thick enough to coat meat. Add more water if needed.
Serve with your favorite taco toppings.
Grain free Pumpkin Pancakes
Ingredients:
1 c. cooked, pureed squash*
4-5 eggs**
2 Tbs. coconut flour OR 1/4 c. whole wheat flour OR almond flour OR 1/3 c. sourdough starter OR brown rice flour
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
1/2 tsp. salt
1-2 Tbs. maple syrup (optional)
1 tsp. vanilla (optional)
Instructions:
Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.
In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.
Fry slowly in lots of fat in a cast iron skillet over medium-low heat OR on a griddle with a bit of butter at about 300-350F.
Watch for the bottoms to begin browning when the edges look dry and flip once. If you find the pancakes are very thin and breaking apart, add a bit more flour or sourdough starter to the batter.
The lazy way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they’re still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.
*I recommend a sweeter squash like buttercup for these pancakes, and butternut works very well also. Cooked sweet potatoes or pumpkin puree, even from a can, is also delicious and still gets excellent super food veggie nutrition into your breakfast.
1 c. cooked, pureed squash*
4-5 eggs**
2 Tbs. coconut flour OR 1/4 c. whole wheat flour OR almond flour OR 1/3 c. sourdough starter OR brown rice flour
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
1/2 tsp. salt
1-2 Tbs. maple syrup (optional)
1 tsp. vanilla (optional)
Instructions:
Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.
In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.
Fry slowly in lots of fat in a cast iron skillet over medium-low heat OR on a griddle with a bit of butter at about 300-350F.
Watch for the bottoms to begin browning when the edges look dry and flip once. If you find the pancakes are very thin and breaking apart, add a bit more flour or sourdough starter to the batter.
The lazy way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they’re still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.
*I recommend a sweeter squash like buttercup for these pancakes, and butternut works very well also. Cooked sweet potatoes or pumpkin puree, even from a can, is also delicious and still gets excellent super food veggie nutrition into your breakfast.
Thai style Chicken Stir-fry
Adapt this recipe to the yeast free diet...
INGREDIENTS
▪ 1 cup long-grain white rice, uncooked
▪ 2-1/4 cups water, divided
▪ PAM® Original No-Stick Cooking Spray
▪ 1 pound boneless skinless chicken breasts, cut into strips
▪ 1 pkg (14 oz each) frozen broccoli stir-fry vegetables
▪ 1/3 cup Peter Pan® Creamy Peanut Butter
▪ 3 tablespoons La Choy® Soy Sauce
▪ 1/2 teaspoon crushed red pepper flakes
DIRECTIONS
1. Cook rice in 2 cups water according to package directions. Meanwhile, spray 12-inch heavy skillet or wok with cooking spray; heat over high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 5 to 7 minutes or until hot, stirring occasionally.
2. Combine peanut butter, soy sauce, remaining 1/4 cup water and pepper flakes in medium microwave-safe bowl. Microwave on HIGH 30 to 40 seconds or until warm. Blend with wire whisk until smooth. Stir into chicken and vegetables.
3. Divide rice evenly between 4 shallow bowls or plates. Top with chicken mixture.
COOK'S TIPS
For a little crunch, sprinkle 1 tablespoon chopped peanuts over each serving.
INGREDIENTS
▪ 1 cup long-grain white rice, uncooked
▪ 2-1/4 cups water, divided
▪ PAM® Original No-Stick Cooking Spray
▪ 1 pound boneless skinless chicken breasts, cut into strips
▪ 1 pkg (14 oz each) frozen broccoli stir-fry vegetables
▪ 1/3 cup Peter Pan® Creamy Peanut Butter
▪ 3 tablespoons La Choy® Soy Sauce
▪ 1/2 teaspoon crushed red pepper flakes
DIRECTIONS
1. Cook rice in 2 cups water according to package directions. Meanwhile, spray 12-inch heavy skillet or wok with cooking spray; heat over high heat. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring occasionally. Add vegetables; cook 5 to 7 minutes or until hot, stirring occasionally.
2. Combine peanut butter, soy sauce, remaining 1/4 cup water and pepper flakes in medium microwave-safe bowl. Microwave on HIGH 30 to 40 seconds or until warm. Blend with wire whisk until smooth. Stir into chicken and vegetables.
3. Divide rice evenly between 4 shallow bowls or plates. Top with chicken mixture.
COOK'S TIPS
For a little crunch, sprinkle 1 tablespoon chopped peanuts over each serving.
Roasted Herb Chicken
Having a roasted herb chicken is a great way to share a meal with the family and also great for the candida diet.
This herb chicken can be cooked in a crockpot,slow cooker or in your oven.
Ingredients:
1 TBSP of Olive Oil
1 TSP of Paprika
Half TSP of Garlic
Half TSP of Sea Salt
Half TSP Dried Thyme
Half TSP of Dried Basil
1 Whole Chicken
Half Cup of Chicken Broth
Method:
1. In a small bowl, combine all the ingredients except for the broth. And rub the ingredients over the chicken.
2. Place the chicken in a crockpot,slow cooker or oven.
3. Then add the chicken broth
4. Cover and cook on a low temperature for approximately 4 - 5 hours. The slow cooker may need to go in longer.
This herb chicken can be cooked in a crockpot,slow cooker or in your oven.
Ingredients:
1 TBSP of Olive Oil
1 TSP of Paprika
Half TSP of Garlic
Half TSP of Sea Salt
Half TSP Dried Thyme
Half TSP of Dried Basil
1 Whole Chicken
Half Cup of Chicken Broth
Method:
1. In a small bowl, combine all the ingredients except for the broth. And rub the ingredients over the chicken.
2. Place the chicken in a crockpot,slow cooker or oven.
3. Then add the chicken broth
4. Cover and cook on a low temperature for approximately 4 - 5 hours. The slow cooker may need to go in longer.
Subscribe to:
Posts (Atom)