tag:blogger.com,1999:blog-74585204038328118182024-02-19T03:19:03.240-08:00The Intolerant FoodieGluten-Free Food and RantsBethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-7458520403832811818.post-87051749346150930312014-02-03T14:59:00.001-08:002014-02-03T15:04:47.249-08:00Gluten Free Pizza CrustThis makes my favorite pizza crust. I carefully stretch it and sprinkle with cornmeal to finish it off. Oregano is a nice touch.<br />
<br />
<a href="http://allrecipes.com/Recipe/Brazilian-Cheese-Bread-Pao-de-Queijo/">http://allrecipes.com/Recipe/Brazilian-Cheese-Bread-Pao-de-Queijo/</a>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-7827052382986750292014-01-15T17:30:00.004-08:002014-01-15T17:30:52.476-08:00GLUTEN FREE MILLET OATMEAL BREAD
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">(adapted from: </span><a href="http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/"><u><span style="color: blue; font-family: Calibri;">http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/</span></u></a><span style="font-family: Calibri;">)<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 cup brown rice flour<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1/2 cup certified gluten free oat flour (you can
pulverize oats in a food processor to make oat flour)<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">3/4 cup millet flour<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1/2 cup tapioca flour<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1/3 cup arrowroot starch or cornstarch<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1/3 cup sweet rice flour<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1/4 flax seed meal (you can’t taste it and it adds fiber)<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 Tablespoon psyllium husk powder (provides structure and
elasticity) <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">3 eggs<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 tsp apple cider vinegar<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 packet active dry yeast+ 1 tsp granulated sugar for
proofing yeast<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">1 Tablespoon molasses<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">3 Tablespoons brown sugar<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 1/2 teaspoons salt<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">4 Tablespoons butter or butter substitute, melted<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1/4 cup heated water (I heated my water to 120 degrees to
proof the yeast)<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 cup room temperature/warm club soda<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
<br />
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<span style="font-family: Calibri;">DIRECTIONS:<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Make sure all your dry ingredients (and eggs!) are at
room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans.
Heat the oven to 200 degrees and then turn off. Sift together the dry
ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted
butter together. Heat your water for proofing the yeast to between 110 and 120
degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon
of the sugar. Add 1/4 cup of heated water to the yeast mixture. Let the yeast
sit for 10 minutes. It should be foamy and active! If not, start over with
another packet of yeast. Once your yeast is ready, add the egg mixture to the
dry ingredients. Then add the yeast mixture. Then slowly add your club soda to
achieve the right consistency in your batter.<span style="mso-spacerun: yes;">
</span>Fold it in carefully to not dissipate too many carbonation bubbles.<span style="mso-spacerun: yes;"> </span>This helps provide lift and hole-structure. The
dough should be like very stiff cake batter. If you accidentally add too much
water simply add a little rice flour until you achieve the dough consistency you
are after. Put the dough in your prepared pan and place in oven to rise for
about 1 – 1 1/2 hours. You can put plastic wrap or a towel over the pan. Once
the dough has risen to the top of the pan, bake the bread for 40 minutes at 350
degrees or until internal temperature reaches 190 degrees. <o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-68197018020811305862013-04-26T16:55:00.001-07:002013-04-26T17:05:13.226-07:00Moroccan Chicken with Lemon and Olives<span style="font-family: Arial, Helvetica, sans-serif;">I discovered recently how much I love preserved lemons. I had been meaning to make them for a while, but just didn't get around to it. One day, I took the plunge. I watched the following video on YouTube and took notes.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/IaBNgZx3Cho?feature=player_embedded' frameborder='0'></iframe></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Then, I went to the store for a bag of organic lemons. A little while later, I had this:</span> <br />
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 14pt;"><o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3ERVJ_xTxgi02i7u77sW2on_1u5mQ3P6i4qft3xGMmJ3QUF2nJozzzwz2U2oqV7uQP18jEgCXiP4HylttoawQ5uVVYhyphenhyphenrde-Ji9F9eUK0DPqfAbthEAxNWe9_q5uno7E_VjtvsNafmTs/s1600/WP_20130314_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3ERVJ_xTxgi02i7u77sW2on_1u5mQ3P6i4qft3xGMmJ3QUF2nJozzzwz2U2oqV7uQP18jEgCXiP4HylttoawQ5uVVYhyphenhyphenrde-Ji9F9eUK0DPqfAbthEAxNWe9_q5uno7E_VjtvsNafmTs/s320/WP_20130314_002.jpg" width="180" /></a></o:p></span></b></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif";"><o:p><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"></span></o:p></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif";"><o:p><span style="font-family: Arial, Helvetica, sans-serif;">It sat on the counter for about a month. Each day, I shook it 1-3 times a day.</span></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif";"><o:p></o:p></span> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif";"><o:p><span style="font-size: x-small;"><span style="font-size: small;">Now...what to do with it...what to do??? How about the iconic dish of Morocco? Yes, indeed. I think this is one of my new favorite foods.</span> </span></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 14pt;"></span></b> </div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 14pt;">Serves 8-10<o:p></o:p></span></b></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;"><o:p> </o:p></span></div>
</div>
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">4-6
cloves garlic (minced)<o:p></o:p></span><br />
<div class="WordSection2">
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">¼
t pepper<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">5
T olive oil<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">8-10
pieces chicken <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">1
onion (chopped)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">2
t paprika<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">1
t cumin<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">1
T ginger<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">2
t turmeric<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">½
t cinnamon<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">1
t allspice<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">1
t cayenne<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">1
t coriander<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">1
cup green olives (about 14-16 large olives, sliced)</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">2
cups chicken broth<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">2
preserved lemons (cut into slices)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">½
cup dried cranberries <o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Salt
to taste<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">¼
cup cilantro (chopped)<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">¼
cup parsley (chopped)<o:p></o:p></span></div>
</div>
<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br clear="all" style="mso-break-type: section-break; page-break-before: auto;" />
</span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Chop
the chicken into chunks about 1 inch in size.<span style="mso-spacerun: yes;">
</span>Mix the garlic, black pepper and 1 spoonful of oil and rub chicken.<span style="mso-spacerun: yes;"> </span>Marinade overnight.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;"><o:p></o:p></span><br /></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Heat
the remaining oil.<span style="mso-spacerun: yes;"> </span>Fry the chicken on
all sides until it begins to brown (5 min).<span style="mso-spacerun: yes;">
</span>Add the spices and onion.<span style="mso-spacerun: yes;">
</span>Cook 2-5 min.<span style="mso-spacerun: yes;"> </span>Add the broth.<span style="mso-spacerun: yes;"> </span>Bring to a boil.<span style="mso-spacerun: yes;"> </span>Reduce heat.<span style="mso-spacerun: yes;">
</span>Cover, but leave a crack for steam to escape.<span style="mso-spacerun: yes;"> </span>Simmer over low heat for 20 min.<span style="mso-spacerun: yes;"> </span>Add the olives, lemons, cranberries and salt
to taste.<span style="mso-spacerun: yes;"> </span>Remove chicken and set aside. <o:p></o:p></span></div>
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Bring
sauce to a boil, stirring continually, until thickened.<span style="mso-spacerun: yes;"> </span>Coat the chicken with the sauce, Mix in fresh
parsley and cilantro and serve.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 14pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></b></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 14pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Cranberry-Curry Rice<o:p></o:p></span></b></div>
<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 ½ cups rice<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 cups chicken
broth<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 teaspoon
curry powder<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 teaspoon
finely chopped preserved lemon<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 onion, finely
chopped<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">3 tablespoons
extra-virgin olive oil, plus more for drizzling (optional)<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2 cup dried
cranberries<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Sea salt and
freshly ground pepper<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;"><o:p></o:p></span><br /></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 12pt;">Cook
rice and broth in the rice cooker.<span style="mso-spacerun: yes;"> </span>In a
small pan, sauté the onion, cranberries and lemon.<span style="mso-spacerun: yes;"> </span>Add salt and pepper to taste.<span style="mso-spacerun: yes;"> </span>The onion, cranberry and lemon mix will cook
for about 5-10 min with occasional stirring to keep it from sticking and
burning.<span style="mso-spacerun: yes;"> </span>Once the rice is done, add the
mix to the rice and stir.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
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Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-20951954633047028242013-03-15T09:42:00.004-07:002013-03-16T08:39:42.919-07:00Club Soda and Psyllium Husk<div class="separator" style="clear: both; text-align: center;">
</div>
I wanted to share this great idea that I first learned of from Shauna Ahern of <a href="http://glutenfreegirl.com/">Gluten Free Girl</a>. Her site has been my go-to resources for great inspirations in the gluten free cooking world. I also have and love her latest cookbook:<a href="http://www.barnesandnoble.com/w/gluten-free-girl-and-the-chef-shauna-james-ahern/1100296611?ean=9780470419717"> Gluten Free Girl and the Chef</a>. It has my well-loved gluten free pasta recipe. Ok returning from that tangent, I was exploring how to make tasty gluten-free bread last summer (because most of it is horrid) and was exploring the black hole of making a gluten-free sourdough starter. After several odd-tasting attempts at a sourdough boule, I set this attempt on my mental bookshelf for a later date. However, in that process I learned about 2 new techniques that create an elastic gluten free dough with decent hole structure. The first was to substitute club soda in place of water in the recipe and the second was to replace the xanthium gum and guar gum with psyllium husk. Here is a video explaining why psyllium husk is such a good and cheap ingredient: <br />
<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://img.youtube.com/vi/TGZ_UxfaKKI/0.jpg" height="266" width="320"><param name="movie" value="http://youtube.googleapis.com/v/TGZ_UxfaKKI&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://youtube.googleapis.com/v/TGZ_UxfaKKI&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-28787240082345368892013-03-15T08:27:00.001-07:002013-03-15T09:25:36.237-07:00Bethany's Darn Good Salmon Pie<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;"><span style="font-size: 16pt; line-height: 107%;"></span><o:p></o:p></span> </div>
<span style="font-family: Calibri;">Both the crust and gluten free mix are taken from:
Gluten-Free Baking by Rebecca Reilly (a book I really, really recommend) </span><br />
<br />
<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwt5SUBPjSJb1LPx2BaOX5k7sYFjmqFk3DwWWALXU7fos87M-o9aoFsxHwvbLngSjn66Rt3b69sqKV1fhPblH2Z-7Dz3P1YgGhUpkIBjnNA_rUzC1MfTvGkymfxHJLdJsELA2VqFWNjJiZ/s1600/484789_10200879446447908_1442520317_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwt5SUBPjSJb1LPx2BaOX5k7sYFjmqFk3DwWWALXU7fos87M-o9aoFsxHwvbLngSjn66Rt3b69sqKV1fhPblH2Z-7Dz3P1YgGhUpkIBjnNA_rUzC1MfTvGkymfxHJLdJsELA2VqFWNjJiZ/s320/484789_10200879446447908_1442520317_n.jpg" width="320" /></a><o:p></o:p></span><br />
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Basic Gluten Free Mix</span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca
flour<o:p></o:p></span></div>
<o:p><span style="font-family: Calibri;"></span></o:p><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Crust (gluten free)</span></b></div>
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<span style="font-family: Calibri;">1 cup Basic Gluten Free Mix</span></div>
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<span style="font-family: Calibri;">2 T rice four</span></div>
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<span style="font-family: Calibri;">1 ½ t sugar</span></div>
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<span style="font-family: Calibri;">½ t salt</span></div>
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<span style="font-family: Calibri;">6 T cold butter (I prefer salted)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">1 large egg</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">1 T apple cider vinegar (you can’t taste it in the final
crust)</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Instructions </span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">Mix the dry ingredients, cut in the butter using a fork or
pastry cutter.<span style="mso-spacerun: yes;"> </span>Once the butter is well
incorporated, add the wet ingredients and mix with a fork.<span style="mso-spacerun: yes;"> </span>Place the mixture on cling wrap and wrap up
into a tight ball.<span style="mso-spacerun: yes;"> </span>Place it in the
refrigerator for at least 10 min.<span style="mso-spacerun: yes;"> </span>While
it is chilling, oil and lightly flour the pie pan. Remove the ball of dough and
place onto floured parchment paper on top of a cutting board (for flipping the
crust easily).<span style="mso-spacerun: yes;"> </span>Roll out the dough with a
floured rolling pin until it is about 1 inch wider than the pie pan all the way
around (about a 2 inch wider diameter than the pie pan).<span style="mso-spacerun: yes;"> </span>Place the pie pan upside down and centered
over the dough circle.<span style="mso-spacerun: yes;"> </span>Grip the
underside of the cutting board and the pie pan and flip the whole
assembly.<span style="mso-spacerun: yes;"> </span>Remove the cutting board and
parchment paper and carefully nudge the dough into the pan.<span style="mso-spacerun: yes;"> </span>Pinch fold the edges or crimp with a
fork.<span style="mso-spacerun: yes;"> </span>Put the crust in the refrigerator
while you prepare the filling.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<o:p><span style="font-family: Calibri;"></span></o:p><br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Pie</span></b><br />
<span style="font-family: Calibri;">1 prepared crust</span></div>
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<span style="font-family: Calibri;">1 lb salmon (skin removed) and cut into thin slices</span></div>
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<span style="font-family: Calibri;">3 large red potatoes (unpeeled and thinly sliced)</span></div>
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<span style="font-family: Calibri;">1 medium onion (chopped)</span></div>
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<span style="font-family: Calibri;">1 bunch scallions (green onions)</span></div>
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<span style="font-family: Calibri;">2-3 T oil</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">2 large eggs</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">1-2 lemons (cut into thin half-circles) </span></div>
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<span style="font-family: Calibri;">Salt and Pepper to taste</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Instructions </span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">Preheat oven to 350*.<span style="mso-spacerun: yes;">
</span>Chop the onion and scallions and sauté on medium to medium high until
golden and soft.<span style="mso-spacerun: yes;"> </span>Put the mixture in a
blender with 2 eggs, salt and pepper.<span style="mso-spacerun: yes;">
</span>Set aside.<span style="mso-spacerun: yes;"> </span>Assemble vertical
layers of salmon and potato around the perimeter of the interior of the pie
crust.<span style="mso-spacerun: yes;"> </span>Fill in the center in the same
fashion until all of the potato and salmon are used.<span style="mso-spacerun: yes;"> </span>Evenly pour the onion and egg puree over the
pie.<span style="mso-spacerun: yes;"> </span>Cover the top with lemon
slices.<span style="mso-spacerun: yes;"> </span>Place in the oven for 60-70
minutes.<span style="mso-spacerun: yes;"> </span>You can test for doneness by
piercing a potato with a toothpick.<span style="mso-spacerun: yes;"> </span>If
it pierces easily, it is soft enough.<span style="mso-spacerun: yes;">
</span>Serve with the custard sauce.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<o:p><span style="font-family: Calibri;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzHe9RVM9X2MQSOlUN0lkYyHYfOefp3RUlwwFJx8pIkW2Zk52XuQDoSBtY9_FmXw_OGXP1flLhc0C11gfyAKAx7Vr6uqOwnQ1Ec6FaaVKavt968eeYB6AF9g4a9Y0xaF1HTFr9VsHukwD/s1600/188871_10200879459328230_582302664_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzHe9RVM9X2MQSOlUN0lkYyHYfOefp3RUlwwFJx8pIkW2Zk52XuQDoSBtY9_FmXw_OGXP1flLhc0C11gfyAKAx7Vr6uqOwnQ1Ec6FaaVKavt968eeYB6AF9g4a9Y0xaF1HTFr9VsHukwD/s320/188871_10200879459328230_582302664_n.jpg" width="320" /></a></span></o:p></div>
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Custard sauce</span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">4 eggs</span></div>
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<span style="font-family: Calibri;">2 cups of milk</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">¼ cup corn starch</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">Nutmeg, salt and pepper to taste</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">2 handfuls of parsley (chopped) </span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">Grated parmesan cheese to taste</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Instructions </span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">In a double boiler or metal bowl placed over a pot of water,
bring the water to a boil.<span style="mso-spacerun: yes;"> </span>As the water
is heating, put the eggs in the bowl or top pan and whisk with a fork.<span style="mso-spacerun: yes;"> </span>Add the milk and corn starch and whisk
constantly and strongly until the mixture starts to noticeably thicken.<span style="mso-spacerun: yes;"> </span>This takes about 5 minutes after the water
underneath starts to boil. Put the mixture in a blender and add the spices,
parmesan and parsley.<span style="mso-spacerun: yes;"> </span>Blend to a uniform
mixture.<span style="mso-spacerun: yes;"> </span>Serve.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;">Salad Dressing</b>
(this is super yummy with arugula, parmesan and bell pepper salad)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">The recipe was taken from the cookbook Rosanna’s Bananas </span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">2-3 cloves garlic (minced)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">1/3 cup lemon juice (about 2 lemons)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">2/3 cup olive oil</span></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Instructions </span></b></div>
<div class="MsoNormal" style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">Put all of the ingredients in a jar and shake vigorously
before serving.<span style="mso-spacerun: yes;"> </span></span> </div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwt5SUBPjSJb1LPx2BaOX5k7sYFjmqFk3DwWWALXU7fos87M-o9aoFsxHwvbLngSjn66Rt3b69sqKV1fhPblH2Z-7Dz3P1YgGhUpkIBjnNA_rUzC1MfTvGkymfxHJLdJsELA2VqFWNjJiZ/s1600/484789_10200879446447908_1442520317_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com1tag:blogger.com,1999:blog-7458520403832811818.post-77026174625612357022012-07-13T09:04:00.003-07:002012-07-13T09:04:24.504-07:00Sweet and Sour Shrimp and Pork Balls with Napa cabbage sauté<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddfCI4gW6_NimJbk5NnFCRoIIjevi8IJjirNRWcUCk7RlKkStgU7NjTUUUyCAob-e9bfrufRNkHQgAjigCI_VnkPtkWyGAfuS6svXeTVaUWt5J6oP2U2gJz3UEVAJ3YKXIe8k3oY815Vx/s1600/WP_002062.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddfCI4gW6_NimJbk5NnFCRoIIjevi8IJjirNRWcUCk7RlKkStgU7NjTUUUyCAob-e9bfrufRNkHQgAjigCI_VnkPtkWyGAfuS6svXeTVaUWt5J6oP2U2gJz3UEVAJ3YKXIe8k3oY815Vx/s320/WP_002062.jpg" width="320" /></a><span style="font-family: Calibri;">I have made these shrimp and pork balls before, but I have
struggled with what to serve with them.<span style="mso-spacerun: yes;">
</span>I thought about how well pork and cabbage go together (think sausage and
sauerkraut) and was inspired to make a sauté with caramelized Napa cabbage and
onions.<span style="mso-spacerun: yes;"> </span>I echoed the flavors in the
meatballs in the sauté as well.<span style="mso-spacerun: yes;"> </span>I also
modified the sauce to not just coat the meatballs but to work as an overall
sauce for the whole meal.<span style="mso-spacerun: yes;"> </span>I bought the
<a href="http://i00.i.aliimg.com/photo/v0/11622548/Huashang_Brand_Jiuzhaigou_Fern_Root_Vermicelli.jpg">fern root noodles</a> on a curious whim at my local Asian supermarket, Hana
World.<span style="mso-spacerun: yes;"> </span>I have been looking at them every
time I open my pantry and wondering what they go with.<span style="mso-spacerun: yes;"> </span>I finally decided to take the plunge and made
them for this meal.<span style="mso-spacerun: yes;"> </span>They were pretty
good…although not much different in flavor than regular egg noodles.<span style="mso-spacerun: yes;"> </span>Their texture though made them fun to slurp! </span><br />
<span style="font-family: Calibri;">Recipe modified from The <a href="http://www.justbento.com/">Just Bento Cookbook by Makiko Itoh</a> </span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Sweet and Sour Shrimp
and Pork Balls<o:p></o:p></span></i></div>
<span style="font-family: Calibri;">3 ½ oz peeled shrimps, roughly chopped</span><br />
<span style="font-family: Calibri;">7 oz ground pork</span><br />
<span style="font-family: Calibri;">3 Tbsp chopped onion</span><br />
<span style="font-family: Calibri;">1 tsp ginger (powdered or fresh)</span><br />
<span style="font-family: Calibri;">1 Tbsp Sake</span><br />
<span style="font-family: Calibri;">1 Tbsp gluten free soy sauce</span><br />
<span style="font-family: Calibri;">2 Tbsp cornstarch</span><br />
<span style="font-family: Calibri;">½ tsp salt</span><br />
<span style="font-family: Calibri;">1 Tbsp steamed carrot (chopped)</span><br />
<span style="font-family: Calibri;">1 Tbsp cooked peas</span><br />
<span style="font-family: Calibri;">1 Tbsp vegetable oil<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span><span style="font-family: Calibri;">Mix all the ingredients with your hands (except the vegetables
and oil) until the mixture gets slightly sticky.<span style="mso-spacerun: yes;"> </span>Add the vegetables and hand roll into quarter
sized meatballs.<span style="mso-spacerun: yes;"> </span>Drizzle the meatballs
and coat with the oil.<span style="mso-spacerun: yes;"> </span>Steam the
meatballs for 8-10 min in a steamer lined with parchment paper.</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Sweet and sour sauce</span></div>
<span style="font-family: Calibri;">2 Tbsp cornstarch</span><br />
<span style="font-family: Calibri;">4 Tbsp water</span><br />
<span style="font-family: Calibri;">1 cup chicken stock</span><br />
<span style="font-family: Calibri;">4 Tbsp rice vinegar</span><br />
<span style="font-family: Calibri;">2 Tbsp soy sauce</span><br />
<span style="font-family: Calibri;">1 Tbsp sugar</span><br />
<span style="font-family: Calibri;">4 Tbsp mirin</span><br />
<span style="font-family: Calibri;">1 Tbsp 5 spice powder</span><br />
<span style="font-family: Calibri;">2 Tbsp fish sauce</span><br />
<span style="font-family: Calibri;">2 Tbsp Sake</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Combine all of the ingredients in a sauce pan.<span style="mso-spacerun: yes;"> </span>Bring to a boil stirring constantly then
reduce to a simmer for 5 minutes.<span style="mso-spacerun: yes;"> </span>Take
the sauce off the heat and add the shrimp and pork balls to the sauce and coat
liberally.</span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Stir Fry</span></div>
<span style="font-family: Calibri;">4 Tbsp Vegetable Oil</span><br />
<span style="font-family: Calibri;">1 white or yellow Onion (thin sliced)</span><br />
<span style="font-family: Calibri;">2-4 Garlic bulbs (sliced)</span><br />
<span style="font-family: Calibri;">1 lb Mushroom (sliced)</span><br />
<span style="font-family: Calibri;">1 head Napa Cabbage (shredded)</span><br />
<span style="font-family: Calibri;">Ginger powder and Salt to taste</span><br />
<span style="font-family: Calibri;">¼ cup carrot (julienned)</span><br />
<span style="font-family: Calibri;">¼ cup peas</span><br />
<span style="font-family: Calibri;">3 ½ oz peeled Shrimp</span><br />
<span style="font-family: Calibri;">Snap peas</span><br />
<span style="font-family: Calibri;">8oz can sliced water chestnuts (drained and rinsed)</span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Place the shredded cabbage in a colander and work in 1 Tbsp
salt using your fingers to coat as much cabbage as possible.<span style="mso-spacerun: yes;"> </span>After about 15-20 minutes the cabbage will
have let off some of its water and reduced in volume.<span style="mso-spacerun: yes;"> </span>Squeeze out any excess water and pat the
cabbage dry on a few paper towels.</span></div>
<span style="font-family: Calibri;">Cook the onions on medium high heat until golden and
caramelized.<span style="mso-spacerun: yes;"> </span>Add the garlic and
mushrooms and cook until they begin to brown then add the cabbage.<span style="mso-spacerun: yes;"> </span>Cook down.<span style="mso-spacerun: yes;">
</span>When the cabbage starts to develop golden caramelized edges, add the
rest of the ingredients and cook 9 more minutes stirring the shrimp to the
bottom to allow it to cook thoroughly. </span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Serve with rice, udon noodles or Fern Root noodles</span></div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com1tag:blogger.com,1999:blog-7458520403832811818.post-19154877179214261532012-07-12T11:55:00.001-07:002012-07-12T11:55:47.011-07:00Restaurant Review – Ruggles Green in Houston Tx<span style="font-family: Calibri;">When on a recent trip to Houston,
I tried a place suggested by one of our party and touted as having lots of
gluten-free options.<span style="mso-spacerun: yes;"> </span>We showed up at the
jam-packed <a href="http://www.rugglesgreen.com/">Ruggles Green</a> in the Rice Village area.<span style="mso-spacerun: yes;"> </span>The line to order was out the door…which
caused a bit of anxiety due to the rainy weather.<span style="mso-spacerun: yes;"> </span>When I got the menu, I immediately noticed
the wealth of gluten free options…tacos…pizza…burgers.<span style="mso-spacerun: yes;"> </span>I had a hard time deciding but settled on a
fish taco, cream brulee and house shiraz.<span style="mso-spacerun: yes;">
</span>After we ordered, we struggled to find a place to sit in the bustling restaurant.<span style="mso-spacerun: yes;"> </span>We finally found a spot tucked onto the
covered patio.<span style="mso-spacerun: yes;"> </span>We were lucky as it
started pouring rain not to soon afterwards.<span style="mso-spacerun: yes;">
</span>The food was amazing.<span style="mso-spacerun: yes;"> </span>My tacos
had a lightly spicy chipotle sauce and radish sprouts complemented them
nicely.<span style="mso-spacerun: yes;"> </span>The shiraz was really good and
the cream brulee was presented well.<span style="mso-spacerun: yes;"> </span>This
stop will defiantly be on my list next time I make it down to Houston.<span style="mso-spacerun: yes;"> Check out their website for more awesome options. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgWopFZil243Ub_-QhC4cDaGjkM6CvZcDeTWvBMYlZ8fi0JzHcowICeMIzKSaLW6gq0fJsmHbDvlnIZ1s3oqm9TrllCTCPB2SR-tkycRCbdas3TZr38U3so1HwS_cdG1h4IfX7hCLsfuq/s1600/WP_002186.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgWopFZil243Ub_-QhC4cDaGjkM6CvZcDeTWvBMYlZ8fi0JzHcowICeMIzKSaLW6gq0fJsmHbDvlnIZ1s3oqm9TrllCTCPB2SR-tkycRCbdas3TZr38U3so1HwS_cdG1h4IfX7hCLsfuq/s320/WP_002186.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HzQf7OGbWS2H7zhyphenhyphenyeaQWA-YjiO2Z3jBmWIk-WF1hSjbZBTn0scVdck3AlechQ20CzkBMCgQUsQeMQ2_DxjRejBEBNBrVGVdEYvLxWTRsrn5PCs3VG2LxvPMpIte6nMA1IdfLxtuaozB/s1600/WP_002191.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2HzQf7OGbWS2H7zhyphenhyphenyeaQWA-YjiO2Z3jBmWIk-WF1hSjbZBTn0scVdck3AlechQ20CzkBMCgQUsQeMQ2_DxjRejBEBNBrVGVdEYvLxWTRsrn5PCs3VG2LxvPMpIte6nMA1IdfLxtuaozB/s320/WP_002191.jpg" width="320" /></a></div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com1tag:blogger.com,1999:blog-7458520403832811818.post-36975432322480413422012-07-12T11:19:00.003-07:002012-07-12T11:25:17.780-07:00Cooking the African way<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">One of my favorite things to do is to find
different ethnic markets and explore them looking for interesting and new
ingredients.<span style="mso-spacerun: yes;"> </span>I was very excited to find
that we had an <a href="http://www.yelp.com/biz/tropical-market-austin">African/Caribbean Grocery</a> here in Austin!<span style="mso-spacerun: yes;"> </span>I started wandering through this small market
one Saturday and found such treasures as cans of akee and even bottles of Ting and Peanut
Drink.<span style="mso-spacerun: yes;"> </span>It was then that I spotted the
box of Fufu.<span style="mso-spacerun: yes;"> </span>I was so excited and
curious to learn how to use this manioc and plantain mash.<span style="mso-spacerun: yes;"> </span>I had eaten fufu years ago at an African restaurant
in Austin.<span style="mso-spacerun: yes;"> </span>It was served as the starch
base for a tomato and beef stew.</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kCQ0vN_6tbqzzoBjvfUH2MHFvuFy2D5uPrdi3-ljNlOy_uqdhwj6kjxyFh8vnGp9kcqaRtndggsLHLo8-T-QzUhMBm5pts7WsvE66xE2nLIc8Jp5GAPSUU9BhAkVCiHW30Avf84AfhME/s1600/fufu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kCQ0vN_6tbqzzoBjvfUH2MHFvuFy2D5uPrdi3-ljNlOy_uqdhwj6kjxyFh8vnGp9kcqaRtndggsLHLo8-T-QzUhMBm5pts7WsvE66xE2nLIc8Jp5GAPSUU9BhAkVCiHW30Avf84AfhME/s400/fufu.jpg" width="400" /></a></div>
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I brought home the box of fufu and read the recipe on the
back eager to make something similar to what I had all those years ago.<span style="mso-spacerun: yes;"> </span>The box explained the philosophy of African cooking.
“Traditionally, the African way of food preparation and cooking is based on the
use of one’s’ imagination, creativity and flexibility, which cannot be
subjected to any rigid ways of quantifying the ingredients involved.”<span style="mso-spacerun: yes;"> </span>I found it interesting and sort of laughed at
the vague recipe that followed.<span style="mso-spacerun: yes;"> </span>At the
same time I found it liberating.<span style="mso-spacerun: yes;"> </span>It
validated my own process of modifying and changing up recipes.<span style="mso-spacerun: yes;"> </span>When I modify things, my family now jokes
that I am just cooking the African way!<span style="mso-spacerun: yes;">
</span>I then took the recipe from the back of the box and fixed it in a crock
pot.<span style="mso-spacerun: yes;"> </span>I added red bell pepper, lots of
garlic and cardamom pods.<span style="mso-spacerun: yes;"> </span>It was quite
good.<span style="mso-spacerun: yes;"> </span>I served it all with a chopped
salad that closely resembles <a href="http://en.wikipedia.org/wiki/Tabbouleh">tabbouleh</a>…but without the wheat or parsley.</div>
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<span style="font-family: Times New Roman; font-size: small;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4V4JWAZpiBcl4Ft-84NHLQ8bzi9NZio4hYvIri2t6cMtosfookmYtQ70k3htdyai6q5lw0Ebz95eDv2WN7YL135ijXTbPcqaLlrWS7HBmkdYvkpqY1gFkYOHnUuA31I4iOSjZcBzpxfm/s1600/WP_001586.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4V4JWAZpiBcl4Ft-84NHLQ8bzi9NZio4hYvIri2t6cMtosfookmYtQ70k3htdyai6q5lw0Ebz95eDv2WN7YL135ijXTbPcqaLlrWS7HBmkdYvkpqY1gFkYOHnUuA31I4iOSjZcBzpxfm/s320/WP_001586.jpg" width="320" /></a></div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-46269602129293047442012-07-12T10:00:00.002-07:002012-07-12T10:00:15.638-07:00Shrimp Coffee Rice with Parsley Shrimp Tomato Sauce<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">From </span><a href="http://books.google.com/books/about/Zainabu_s_African_Cookbook.html?id=aOa64BA21m8C"><span style="font-family: Arial, Helvetica, sans-serif;">Zainabu’s African Cookbook by ZainabuKpaka Kallon</span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT5XQSmx76I8dkT25NwA0O5vDsSxU-7zxjSPvMRqbuktbNYWE22XcBGdhS26vw07ZglCXryTGotPgpxM0Gv_8ctJJkPPVswmcMITU5FlmPn4U1mtVKeBn8JEtci0tpsYfSJL9j_AbaoeL/s1600/WP_001950.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsT5XQSmx76I8dkT25NwA0O5vDsSxU-7zxjSPvMRqbuktbNYWE22XcBGdhS26vw07ZglCXryTGotPgpxM0Gv_8ctJJkPPVswmcMITU5FlmPn4U1mtVKeBn8JEtci0tpsYfSJL9j_AbaoeL/s320/WP_001950.jpg" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif;">I was intrigued by this recipe when I saw the title.<span style="mso-spacerun: yes;"> </span>It is so simple to make and so very
good.<span style="mso-spacerun: yes;"> </span>I only made one modification to
the original recipe which was the addition of peanut butter.<span style="mso-spacerun: yes;"> </span>Please make sure and stir it in well
otherwise it can burn if it stays in a clump on the bottom of the pan.<span style="mso-spacerun: yes;"> </span>If you are in a food rut or are curious about
how the rest of the world eats, I encourage you to try this book.<span style="mso-spacerun: yes;"> </span>There are a lot of great recipes and stories.
<span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">One
important note: African cooking is about creativity and therefore many recipes
are vague about quantities or cooking times.<span style="mso-spacerun: yes;">
</span>I have added in the cooking times for the rice below.<o:p></o:p></i></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
Shrimp Coffee Rice</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 T vegetable oil</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups uncooked white rice</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 large white onion (thinly sliced)</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2-4 Tbsp ginger</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup shredded unsweetened coconut</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup strong brewed coffee</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 -2 tsp red pepper</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 Tbsp peanut butter*<span style="mso-spacerun: yes;">
</span>(my modification…not in the original recipe)</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups water</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb peeled shrimp</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Put oil, rice onion and ginger in a 4 quart pot over
medium heat.<span style="mso-spacerun: yes;"> </span>Mix with a wooden spoon for
about 6 minutes.<span style="mso-spacerun: yes;"> </span>Stir in the rest of the
ingredients except the shrimp.<span style="mso-spacerun: yes;"> </span>When the
mixture comes to an active boil, lower heat and put on a lid.<span style="mso-spacerun: yes;"> </span>Cook until the rice absorbs about 2/3 of the
liquid (approx 15 min).<span style="mso-spacerun: yes;"> </span>Stir in the
shrimp, cover and cook over reduced heat until the rice is done (approx 5-10
min).</span></div>
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Calibri;"> </span></o:p></b><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Parsley Shrimp Tomato Sauce</span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 lg can chopped tomatoes</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
½ cup fresh chopped parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
1 chopped white onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
4 Tbsp vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
1-2 tsp red pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
1-2 Tbsp ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
1 chopped bell pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
Salt to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
1 cup fresh chopped shrimp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
4 chopped green onions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Put all ingredients except the shrimp and green onion in
a skillet.<span style="mso-spacerun: yes;"> </span>Stir frequently for 6
minutes.<span style="mso-spacerun: yes;"> </span>Stir in the shrimp and green
onions.<span style="mso-spacerun: yes;"> </span>Cook for 6-9 more minutes until
shrimp is cooked through.<span style="mso-spacerun: yes;"> </span>Serve over the
shrimp coffee rice.</span></div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-82474212343715239072012-03-28T17:56:00.000-07:002012-03-28T17:56:57.034-07:00AWESOME VEGAN KALE SOUP! By Sara Myers(I was originally just going to call this Awesome Soup, because it's so AWESOME, but I didn't think people would try it if they didn't know what was in it.) <br />
It tastes meaty, buttery, and creamy. Need I go on? I CAN'T STOP EATING IT!<br />
You won’t believe it’s healthy, gluten free, low carb, and vegan (but NOT fat free).<br />
I made this with whatever I had in my fridge & pantry, and I made it up as I went along.<br />
Soup doesn't need to be an exact science, so my directions and measurements are intentionally vague.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4csfjwXqSitY5oxcOX7aih8vxlr1dy5q-PaHHL1vfAMzMJOfckuWQdhUO-bedOjYSylB_0jEe7X4uEkH8vbUeEGrKrfQTry7MBwUo0vffmjCXFQu48cGWolZIfat_rGg1ij4dZgJpPtD/s1600/545651_3584323089634_1319951652_3357353_1889611311_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4csfjwXqSitY5oxcOX7aih8vxlr1dy5q-PaHHL1vfAMzMJOfckuWQdhUO-bedOjYSylB_0jEe7X4uEkH8vbUeEGrKrfQTry7MBwUo0vffmjCXFQu48cGWolZIfat_rGg1ij4dZgJpPtD/s320/545651_3584323089634_1319951652_3357353_1889611311_n.jpg" width="320" /></a><br />
STEP 1: IN LARGE POT, SAUTE TILL ONIONS ARE SOFT<br />
1-2 Tbsp Olive oil<br />
1-2 onions, chopped<br />
3-4 garlic cloves, pressed or minced<br />
4 carrots, chopped<br />
2 turnips, chopped<br />
2-3 tomatoes, chopped<br />
1-2 tsp dried dill<br />
1-2 tsp garlic powder<br />
1-2 tsp onion powder<br />
1/4-1/2 tsp cayenne powder<br />
STEP 2: ADD TO SAUTE AND BRING TO BOIL, THEN SIMMER<br />
6-8 cups of water<br />
STEP 3: IN A MEDIUM SAUCE PAN, JUST COVER WITH WATER, BOIL, COVER & SIMMER TILL VERY SOFT, THEN PUREE <br />
1-2 zucchini or yellow squash, chunked<br />
1 head of cauliflower, no leaves, chunked<br />
STEP 4: ADD TO SOUP ALONG WITH PUREE<br />
2 bunches of kale, torn - leaves only, soaked and rinsed well<br />
5-7 fresh parsley stems, leaves only<br />
1 can Coconut Milk, unsweetened<br />
Salt, to taste<br />
STEP 5: IN A SMALL SKILLET, MAKE A MED-LIGHT RUE, STIR 2TBSP OF BROTH INTO RUE, THEN ADD TO SOUP<br />
2 Tbsp rice flour, or whichever kind you use<br />
1-2 Tbsp Olive oilBethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-70396887643435426642011-07-01T13:47:00.000-07:002011-07-01T13:47:01.975-07:00A Paradigm Shift of SortsI went to a Gluten Free Fair at our local <a href="http://www.naturalgrocers.com/">Natural Grocers</a>. One of the sheets that we received was a sheet with a modified % of each of the <a href="http://www.naturalgrocers.com/sites/default/files/1.4-Building%20a%20Healthy%20Meal%20Wheel-Page2.pdf">food groups to eat daily</a>. I have realized that I eat a sad number of vegetables. However, I saw a book called <a href="http://www.nograindiet.com/">The No Grain Diet</a>, and while I don't subscribe to all of the ideas adopted by the author, I have used this way of thinking to help me eat more veggies and cut out the need to make often expensive or time consuming "bread" decisions. I have been thinking of "veggies" that can take the place of "breads and pastas" in meals. I have made a pasta of sorts out of zucchini strips shaved thin on the mandolin and have used nori sheets as "wraps." The new way of thinking has greatly increased the amount and variety of vegetables that have been incorporated into my meal choices.Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-12275801975671166532011-07-01T12:38:00.000-07:002011-07-01T12:38:52.918-07:00Restaurant Review - The Original Brick Oven on 35th<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQguwTHlkV7sndxdiYd8MBEqLHx7MW7dH6j0i6zrOd8RnvcVu_Pvo6uNVkddb6vFJyH6nu90oigQngfaFbsribFpvNoiTMx6t-U-x5nK3ATPzjgn3laVPn0ffrSLWyYe5fW9QFSGgHo0d/s1600/Lillian-Brick-Oven.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQguwTHlkV7sndxdiYd8MBEqLHx7MW7dH6j0i6zrOd8RnvcVu_Pvo6uNVkddb6vFJyH6nu90oigQngfaFbsribFpvNoiTMx6t-U-x5nK3ATPzjgn3laVPn0ffrSLWyYe5fW9QFSGgHo0d/s1600/Lillian-Brick-Oven.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think she liked the IBC.</td></tr>
</tbody></table>I have been wanting to try the gluten free goodies at The Original Brick Oven in Austin (near the Original Kerby Lane Cafe) for quite some time. I decided to take my niece for a yummy adventure. They have a pretty good sized <a href="http://www.brickovenon35th.com/glutefree.html">gluten free menu</a>. We ordered a Kid's Pizza and a Artichoke Alfredo Pizza for lunch. We both liked our pizza. Both had a thin and crispy crust (which I loved). We also split a yummy flourless chocolate cake. It was nice to have the freedom to enjoy my meal without worrying about what was in it. I hope to try some of their pasta next time.Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-5168993655778700512011-02-06T09:05:00.000-08:002011-02-06T09:05:17.067-08:00Book/Website Review: Just Bento <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeYFrigJoVCzy3QnOGtuHUF87FPqsuZj8cRHoM_li17f9yBkJheZ3G7MPU1UycW5UPTSKv6-zCnoBP8L8YN-bosg69rUEFOIy8Pmzi87tGbPrbatCOkn0dga8u5lE7YOy-PUyel_VBraT/s1600/Bento.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeYFrigJoVCzy3QnOGtuHUF87FPqsuZj8cRHoM_li17f9yBkJheZ3G7MPU1UycW5UPTSKv6-zCnoBP8L8YN-bosg69rUEFOIy8Pmzi87tGbPrbatCOkn0dga8u5lE7YOy-PUyel_VBraT/s320/Bento.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Recent Creation!</td></tr>
</tbody></table> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Recently I bought this book and over the last few weeks I have been testing it out. While there are several recipes that use wheat, I find that I can make easy modifications with good results.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For example: In place of regular corn flakes, I used gluten-free Corn Chex on the Chicken Nuggets. The important thing is to make sure is is crushed up quite a bit otherwise it falls off pretty easily in the hot oil. I also added horseradish to the Crab Meat and Cabbage Slaw. It is important to make sure you are buying GF Soy Sauce and other products. Please read labels carefully. I have been surprised by rather innocent looking products. Be on the lookout for "Textured Vegetable Protein" or "Maltodextrin."</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The best recipe in my opinion is the Sweet and Sour Pork and Shrimp Balls.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://justbento.com/">Just Bento</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com1tag:blogger.com,1999:blog-7458520403832811818.post-48410483276597892012011-01-16T16:12:00.000-08:002011-01-16T16:12:31.706-08:00Gluten-Free Dining in AustinAfter I took a trip to Dallas recently, I realized how lucky I am to live in Austin. We have amazing ethnic food and more importantly (to me)...gluten free friendly places. Here are links to the ones I know about. If you know of others, please let me know.<br />
<br />
<a href="http://www.pfchangs.com/index.aspx">PF Changs</a> has a gluten-free menu available with lots of choices.<br />
<a href="http://www.tarkaindiankitchen.com/">Tarka</a> is another wonderful restaurant (associated with the Clay Pit) with a gluten-free menu and lots of choices. I get the sag paneer every time!<br />
<a href="http://www.tasteofethiopiaaustin.com/">Taste of Ethiopia</a> is not really a gluten-free establishment per say...but the bread they use (injera) is naturally gluten-free. I really, really love this place!<br />
<a href="http://claypit.com/contents/Claypit/">The Clay Pit</a> has knowledgeable staff and lots of gluten-free options...it is the fancy relative of Tarka.<br />
At <a href="http://www.kerbeylanecafe.com/">Kerby Lane</a>, it is easy to avoid gluten if you talk to your server. They have always been very knowledgeable. The food is also really really good.<br />
<a href="http://www.austinspizza.com/">Austin's Pizza</a> has gluten-free pizza upon request. It is personal pizza size.<br />
<a href="http://www.wildwoodartcafe.com/index.php">Wild Wood Art Cafe</a> is 100% gluten-free. I have not tried it yet...so I will keep you posted.<br />
<a href="http://www.gfcfcuisine.com/">Food For Life CF GF</a> is another 100% gluten-free establishment. They have lots of pizza, pot pies and other items to go as well.<br />
<br />
We are also lucky to have a very accommodating HEB and Sprouts grocery store.Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com1tag:blogger.com,1999:blog-7458520403832811818.post-70822020827830457732011-01-16T15:45:00.000-08:002011-01-16T15:45:02.774-08:00Sunny Yellow SalsaThis lovely salsa is perfect when you need a sunny and fresh pick me up. The yellow color is joyful and fun. I recently put it on a roast beef sandwich and it was amazing.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwYSIWvoPJFJ7K57YWwEdjw9RaFDRV9eJZhxkz2pmQNhcrEqPWnVhNXA1bsBYXxhWxeS2RIocY5KbDjg5j3lHZHGNWiuLT-PfLIgygRyDyNPSabCDnb8akLmJUiK2a6sh7YpF_CqFILWW/s1600/kids-and-food-015.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwYSIWvoPJFJ7K57YWwEdjw9RaFDRV9eJZhxkz2pmQNhcrEqPWnVhNXA1bsBYXxhWxeS2RIocY5KbDjg5j3lHZHGNWiuLT-PfLIgygRyDyNPSabCDnb8akLmJUiK2a6sh7YpF_CqFILWW/s320/kids-and-food-015.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8 oz dried apricots</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 yellow bell pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2-2 cups sweet corn</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 med onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">zest of one lemon and juice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 garlic cloves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 handful cilantro</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">salt (optional)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">golden tomatoes (chopped) (optional)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Toast the corn in a dry skillet until it starts to brown slightly. Chop the pepper, onion, cilantro and apricots. Mince the 2 garlic cloves. Add the lemon zest and juice. Add salt to taste and tomatoes if desired. Mix all the ingredients in a large bowl and chill for at least 2 hours (if you can stand it). </div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com1tag:blogger.com,1999:blog-7458520403832811818.post-15773456030693033772011-01-08T14:46:00.000-08:002011-01-08T14:46:28.113-08:00Italian antipasto style chickpea salad<div>I stole and modified this recipe (in the book called: Chickpea Lunchbox Salad) from Salads by Elsa Petersen-Schepelern. I thought all my fellow foodies would appreciate this. It is out of this world!<br />
<br />
1 15oz can rinsed chickpeas<br />
1 TBSP Dijon mustard<br />
4 oz marinated artichoke hearts<br />
4 oz roasted red peppers in oil (chopped)<br />
2-4 oz sun dried tomatoes (chopped)<br />
about 20-30 cherry/grape tomatoes (halved or quartered)<br />
about 6-8 green onions (chopped)<br />
4 basil leaves (chiffanod)<br />
a handful of green or black chopped olives (chopped)<br />
5-10 capers (optional)<br />
a large handful of parsley (chopped)<br />
1 cup shaved or grated Parmesan cheese<br />
pepper<br />
1/3 cup extra virgin olive oil<br />
Juice and zest of 1 small lemon<br />
1-2 finely minced garlic cloves<br />
a pinch of oregano or thyme (optional)<br />
<br />
Mix all ingredients in a bowl and refrigerate for a few hours to let the flavors meld. <div class="photo photo_right"><div class="photo_img"><img class="img" src="http://photos-f.ak.fbcdn.net/hphotos-ak-ash1/hs488.ash1/26709_1542011469692_1217115741_1517277_3670996_a.jpg" /></div><div class="caption">MMMM...I think I just made the BEST meal I have ever had!</div></div></div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com1tag:blogger.com,1999:blog-7458520403832811818.post-65459344727794388322011-01-08T14:44:00.000-08:002011-01-08T14:44:29.904-08:00Gluten-Free Potato and Egg Casserole<div>This reminds me of breakfast tacos...mmm. Again, this is a very modified (and improved) recipe. <br />
<br />
6 beaten eggs <br />
2 c milk <br />
1 tsp salt <br />
1 tsp dry mustard <br />
1-2 cloves garlic (minced) <br />
1/4 cup green onions (chopped) <br />
1/4 cup dried onions <br />
1/2 cup corn tortilla crumbles (or tortilla chips if you can't find them) <br />
3 cups shredded potatoes <br />
butter (for frying potatoes) <br />
1 cup shredded sharp Cheddar <br />
<br />
Preheat oven to 350*. Fry up the potatoes in a skillet until browned. Place potatoes in the bottom of a casserole dish. Mix remaining ingredients (except cheese) and pour over the potatoes. Mix together. Bake uncovered for 20 min. Remove and add the cheese. Put back in the oven and bake for a remaining 20 min. <br />
<br />
<br />
Serve with: <br />
Green chili/tomatilla salsa (HEB has a really good one!)</div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com2tag:blogger.com,1999:blog-7458520403832811818.post-69778048585196278282011-01-08T14:42:00.001-08:002011-01-08T14:42:56.670-08:00Chickpea and Tomato Stew<div>This is my ULTRA comfort meal! It is also easy and cheap to make! I serve it with rice. :) <br />
<br />
<br />
1 lg can tomatoes <br />
1-2 sm cans chilies <br />
2 15 oz cans chickpeas <br />
1-2 crushed garlic <br />
3 T butter or oil <br />
2 med onions (finely chopped) <br />
1 t ginger powder <br />
1/2 t turmeric <br />
1 T coriander ground coriander seed <br />
2 t garam masala (I tend to sometimes add more) <br />
2 T lemon juice <br />
2-3 T chopped cilantro or parsley <br />
<br />
Cook the spices, chilies, onions and garlic in the butter until soft. Add the tomatoes and chickpeas (including liquid). Boil stirring occasionally until reduced. Add the lemon juice and cilantro or parsley. Serve over rice or with flatbread.</div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-74531654190327315012011-01-08T14:41:00.000-08:002011-01-08T14:41:38.567-08:00Teff Peanut Butter Cookies<div>This recipe is on the back of the Bob's Red Mill Teff flour package (Whole Foods/Central Market/Sprouts carry this). I can not take credit for it! :) They are really good and so healthy (so I don't feel too bad eating a bunch!!!) <br />
<br />
<br />
1 1/2 cups Teff Flour <br />
1/2 tsp salt <br />
1/2 cup maple syrup <br />
1/2 cup canola oil (I used grapeseed only cuz that is what I had) <br />
1 tsp vanilla <br />
1 cup peanut butter <br />
<br />
Preheat 350*F. <br />
Put Flour and Salt in one bowl. Mix (I used an electric mixer) all other ingredients in another bowl. Pour into the dry ingredients and mix well. Shape into wallnut size balls and place on an ungreased cookie sheet about 1-2 inches appart. Cook for 13-15 min. Makes about 18-24 cookies.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMEIuVGbDnLLCMqGj1lRRuEhIwqCb9HhmDcE8JiV-yTh1OUgRTHU2TGWcI45Nj8jReH2iVMhXtivztkBrmLfPcMKExUUE1Qltp2a9g5wEPknG1jDoKdbxlqNgfihsKUyf0OZYllAYdByM/s1600/cookies+and+milk+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMEIuVGbDnLLCMqGj1lRRuEhIwqCb9HhmDcE8JiV-yTh1OUgRTHU2TGWcI45Nj8jReH2iVMhXtivztkBrmLfPcMKExUUE1Qltp2a9g5wEPknG1jDoKdbxlqNgfihsKUyf0OZYllAYdByM/s1600/cookies+and+milk+2.jpg" /></a></div><div> </div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-63762643320821691572011-01-08T14:35:00.000-08:002011-01-08T14:35:10.838-08:00Cold Honeydew Lime Soup<div>Ok, I took a risk and made a cold soup. I was surprised to discover that it is quite good and would be great to balance out the cheesy goodness of some quesadillas, or enchiladas! I can even see it with a good steak and some sweet potato fries. <br />
<br />
Ingredients: <br />
<br />
1 honeydew (cleaned and cut into chunks) <br />
Approx 1/4 cup cilantro (I used a good sized handful) <br />
1 good sized lime <br />
1 tsp jalapeno sauce (think green Tabasco...you can add more if you want more heat) <br />
Salt to taste (about 1/8 tsp) <br />
<br />
Blend all of the above in a blender and chill for about 30 min to 1 hour prior to serving.</div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-4493812446663211842011-01-08T08:34:00.000-08:002011-01-08T08:34:45.948-08:00Some of the best recipe books...Recently I bought some more recipe books. It felt like Christmas as I opened the box.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSx1NBetK4XzgahSMCn9gt3Bu1920n7FuJRHC9XiV3PaQmSBky6KMaAt6UUNluHpmfFfYBXWOYhwwacpQlfnHOWxyNB2J2eieVLln2pLDcpLbQ4ni0rfIpmpxtnFxp0yQqFuAgMDMRBiyT/s1600/books.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSx1NBetK4XzgahSMCn9gt3Bu1920n7FuJRHC9XiV3PaQmSBky6KMaAt6UUNluHpmfFfYBXWOYhwwacpQlfnHOWxyNB2J2eieVLln2pLDcpLbQ4ni0rfIpmpxtnFxp0yQqFuAgMDMRBiyT/s320/books.bmp" width="320" /></a></div>Gluten-Free Baking has a WONDERFUL pie crust recipe. My only change was doubling the salt. So Easy is a book I would recommend for anyone. It is organized into Fast and Slow recipes by Breakfast, Lunch, Dinner and Desert. There is nutrition information by every recipe. While not as practical, I love exotic food and adore the new ideas in The Brazilian Table and The New Portuguese Table. Gluten-Free Girl and the Chef is the new book from one of my best loved blogs. <br />
I also just bought <a href="http://search.barnesandnoble.com/The-Just-Bento-Cookbook/Makiko-Itoh/e/9784770031242/?itm=1&USRI=just+bento">The Just Bento Cookbook</a> at Barnes and Noble the other day. It has great ideas for fast and healthy lunches.Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-76520011071656789732011-01-08T08:24:00.000-08:002011-01-08T08:24:01.880-08:00Meal Planning limits frustrationThere are many weeks where I have to scramble to make something before work because I didn't plan my meals. I try to limit the food I eat at work, because I never know if I can eat anything besides a salad. It is always a gamble. So, I have made a point of being more planned. This is not only good for the gluten-free individual but for also for weight loss since you are more likely to have yummy meal ideas and stick with your diet.<br />
<br />
The Blog <a href="http://unclutterer.com/2008/02/20/creating-a-weekly-meal-plan/">Uncluttered</a> has a good meal plan template.Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com0tag:blogger.com,1999:blog-7458520403832811818.post-35873836721242979422010-10-30T17:12:00.000-07:002011-01-08T08:42:26.761-08:00Baja Bean and Toasted Corn SaladI come by my obsession with food easy enough. This recent addition to the family table was so good and fresh tasting. I had to share. :)<br />
<br />
Modified by Mark Jones from the <a href="http://www.cooksillustrated.com/bookstore/detail.asp?PID=469">ATC Healthy Family Cookbook</a><br />
<br />
<span style="font-size: x-small;">(Serves 8)</span><br />
<span style="font-size: x-small;"><u>Ingredients: </u></span><br />
<span style="font-size: x-small;"><div align="left"><span style="font-size: x-small;">Olive oil</span></div><div align="left"><span style="font-size: x-small;">2 15-oz cans black beans (Bush's Best preferably)</span></div><div align="left"><span style="font-size: x-small;">3 tsp minced chipotle chili peppers (canned in adobo sauce)</span></div><div align="left"><span style="font-size: x-small;">Salt</span></div><div align="left"><span style="font-size: x-small;">Black pepper</span></div><div align="left"><span style="font-size: x-small;">2 ears fresh corn</span></div><div align="left"><span style="font-size: x-small;">4 Roma tomatoes or 2 medium tomatoes</span></div><div align="left"><span style="font-size: x-small;">1 bunch fresh cilantro</span></div><div align="left"><span style="font-size: x-small;">1 bunch scallions (4-5)</span></div><div align="left"><span style="font-size: x-small;">4 Tbsp fresh lime juice (equiv. 3 limes)</span></div><div align="left"><span style="font-size: x-small;">1 tsp honey</span></div><div align="left"><span style="font-size: x-small;">3 small avocados (firm, not hard)</span></div><div align="left"><span style="font-size: x-small;">8 oz button mushrooms</span></div><span style="font-size: x-small;">4 Tbsp Pico de Gallo (mild or medium)</span></span><br />
<span style="font-family: Times-Roman;"><span style="font-size: x-small;"><u>Preparation</u></span></span><br />
<div align="left"><span style="font-size: x-small;">1. (Dressing) Wash the scallions thoroughly, slice off the root hairs, cut the green off</span></div><div align="left"><span style="font-size: x-small;">an inch above the white, and slice them thinly. Whisk them together in a medium</span></div><div align="left"><span style="font-size: x-small;">bowl with the chipotle, honey, lime juice, and 2 Tbsp oil. Whisk in 1/2 tsp salt</span></div><div align="left"><span style="font-size: x-small;">and 1/2 tsp pepper and set the dressing aside.</span></div><div align="left"><span style="font-size: x-small;">2. Shuck the corn, strip out the silk, and remove the kernels into a bowl.</span></div><div align="left"><span style="font-size: x-small;">3. Rinse the black beans in a colander, drain, and set aside.</span></div><div align="left"><span style="font-size: x-small;">4. Wash the mushrooms thoroughly and cut into 1/4 inch slices.</span></div><div align="left"><span style="font-size: x-small;">5. Core the tomatoes, remove the seeds, and chop into medium chunks.</span></div><div align="left"><span style="font-size: x-small;">6. Thoroughly wash the cilantro, cut off the stems, and chop finely.</span></div><div align="left"><span style="font-size: x-small;">7. Heat 2 Tbsp oil in a skillet over medium-high heat until hot. Add the corn and</span></div><div align="left"><span style="font-size: x-small;">cook until it is golden brown, stirring occasionally. Spoon the corn into a large</span></div><div align="left"><span style="font-size: x-small;">serving bowl.</span></div><div align="left"><span style="font-size: x-small;">8. Stir the beans, tomatoes, and cilantro in with the corn in the serving bowl.</span></div><div align="left"><span style="font-size: x-small;">9. Add 2 Tbsp oil to the skillet and sauté the mushrooms until browned. Stir the</span></div><div align="left"><span style="font-size: x-small;">mushrooms into the salad in the serving bowl.</span></div><div align="left"><span style="font-size: x-small;">10. Stir 4 Tbsp Pico de Gallo into the salad.</span></div><div align="left"><span style="font-size: x-small;">11. Pour the scallion dressing (see step 5) over the salad.</span></div><div align="left"><span style="font-size: x-small;">12. Cover serving bowl and cool in refrigerator for 30 minutes.</span></div><div align="left"><span style="font-size: x-small;">13. Peel and pit the avocados, and cut them into 1/2 inch chunks. Gently sir or fold</span></div><div align="left"><span style="font-size: x-small;">the avocado into the salad, and add salt and pepper to taste.</span></div><div align="left"><span style="font-size: x-small;">14. Serve immediately.</span><br />
<br />
<b><i><span style="font-family: Times-BoldItalic;"></span><span style="font-family: Times-Italic;"><span style="font-size: x-small;">To prepare ahead for serving up to 2 days later, prepare through step 11 and store</span></span><b><span style="font-family: Helvetica-Bold;"><span style="font-family: Helvetica-Bold;"> <div align="left"><span style="font-size: x-small;">Caution: </span></div><span style="font-size: x-small;">instead of just enough.</span></span></span><i><span style="font-family: Helvetica-Oblique;"><span style="font-family: Helvetica-Oblique;"><span style="font-size: x-small;">People will demand more of this after their first helping. Be sure to fix extra</span></span></span></i></b></i></b><br />
<div align="left"><span style="font-size: x-small;">Tip: </span></div><div align="left"><span style="font-size: x-small;">in refrigerator in an air-tight container. When ready to serve, continue with step 13.</span></div><div align="left"><br />
</div></div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com1tag:blogger.com,1999:blog-7458520403832811818.post-10354126399529674542010-10-30T16:53:00.000-07:002011-07-01T13:47:51.309-07:00Pineapple-Pepper Salsa<div>I made this one up when I needed salsa for some fish tacos. I didn't have really any of the traditional salsa fare laying around, so I had to improvise with what I had. I served it not only with fish tacos but also with homemade corn tortillas and eggs for breakfast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87FYvHvRXOHsjI0yiKYhRGNm7nj8ChYM7L2dYurHRTMob4WFVyDRu0QRsRWIozApDl4M660zlJ4unKIb6C-b70WwHahzTKczpVrkUlD2hif2viU-EvgZpu7ZOWkfNPTKJH9zC5ZIkkJJO/s1600/yummy+food2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87FYvHvRXOHsjI0yiKYhRGNm7nj8ChYM7L2dYurHRTMob4WFVyDRu0QRsRWIozApDl4M660zlJ4unKIb6C-b70WwHahzTKczpVrkUlD2hif2viU-EvgZpu7ZOWkfNPTKJH9zC5ZIkkJJO/s320/yummy+food2.jpg" width="320" /></a></div><br />
1 4-oz can pineapple chunks (in pineapple juice) - chop into smaller pieces and drain the juice<br />
1-2 small fresh red chillies (seeded and chopped) or 1/4 tsp chili powder)<br />
2 green onions and 2-3 chives chopped up<br />
1/4 of a cup red bell pepper or roasted red bell pepper (both versions are good)<br />
Zest of one lemon<br />
1 Tbsp fresh lemon juice<br />
salt and pepper to taste<br />
optional additions: artichoke hearts, a pinch of garlic powder, cumin or cilantro (all are really good depending on your taste and ingredients)<br />
<br />
Stir everything up and...if you can stand the temptation...put it in the fridge for about 30 min to let the flavors meld.<br />
<br />
This makes about 2 servings :)</div>Bethanyhttp://www.blogger.com/profile/16213638133805164040noreply@blogger.com1