This makes my favorite pizza crust. I carefully stretch it and sprinkle with cornmeal to finish it off. Oregano is a nice touch.
http://allrecipes.com/Recipe/Brazilian-Cheese-Bread-Pao-de-Queijo/
The Intolerant Foodie
Gluten-Free Food and Rants
PB Cookies!!!
Monday, February 3, 2014
Wednesday, January 15, 2014
GLUTEN FREE MILLET OATMEAL BREAD
1 cup brown rice flour
1/2 cup certified gluten free oat flour (you can
pulverize oats in a food processor to make oat flour)
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup arrowroot starch or cornstarch
1/3 cup sweet rice flour
1/4 flax seed meal (you can’t taste it and it adds fiber)
1 Tablespoon psyllium husk powder (provides structure and
elasticity)
3 eggs
1 tsp apple cider vinegar
1 packet active dry yeast+ 1 tsp granulated sugar for
proofing yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons butter or butter substitute, melted
1/4 cup heated water (I heated my water to 120 degrees to
proof the yeast)
1 cup room temperature/warm club soda
DIRECTIONS:
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.
Fold it in carefully to not dissipate too many carbonation bubbles. 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.
Friday, April 26, 2013
Moroccan Chicken with Lemon and Olives
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.
Then, I went to the store for a bag of organic lemons. A little while later, I had this:
It sat on the counter for about a month. Each day, I shook it 1-3 times a day.
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.
4-6
cloves garlic (minced)
Chop the chicken into chunks about 1 inch in size. Mix the garlic, black pepper and 1 spoonful of oil and rub chicken. Marinade overnight.
Then, I went to the store for a bag of organic lemons. A little while later, I had this:
Serves 8-10
¼
t pepper
5
T olive oil
8-10
pieces chicken
1
onion (chopped)
2
t paprika
1
t cumin
1
T ginger
2
t turmeric
½
t cinnamon
1
t allspice
1
t cayenne
1
t coriander
1
cup green olives (about 14-16 large olives, sliced)
2
cups chicken broth
2
preserved lemons (cut into slices)
½
cup dried cranberries
Salt
to taste
¼
cup cilantro (chopped)
¼
cup parsley (chopped)
Chop the chicken into chunks about 1 inch in size. Mix the garlic, black pepper and 1 spoonful of oil and rub chicken. Marinade overnight.
Heat
the remaining oil. Fry the chicken on
all sides until it begins to brown (5 min).
Add the spices and onion.
Cook 2-5 min. Add the broth. Bring to a boil. Reduce heat.
Cover, but leave a crack for steam to escape. Simmer over low heat for 20 min. Add the olives, lemons, cranberries and salt
to taste. Remove chicken and set aside.
Bring
sauce to a boil, stirring continually, until thickened. Coat the chicken with the sauce, Mix in fresh
parsley and cilantro and serve.
Cranberry-Curry Rice
1 ½ cups rice
2 cups chicken
broth
1 teaspoon
curry powder
1 teaspoon
finely chopped preserved lemon
1 onion, finely
chopped
3 tablespoons
extra-virgin olive oil, plus more for drizzling (optional)
1/2 cup dried
cranberries
Sea salt and
freshly ground pepper
Cook
rice and broth in the rice cooker. In a
small pan, sauté the onion, cranberries and lemon. Add salt and pepper to taste. The onion, cranberry and lemon mix will cook
for about 5-10 min with occasional stirring to keep it from sticking and
burning. Once the rice is done, add the
mix to the rice and stir.
Friday, March 15, 2013
Club Soda and Psyllium Husk
Bethany's Darn Good Salmon Pie
Basic Gluten Free Mix
2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca
flour
Crust (gluten free)
1 cup Basic Gluten Free Mix
2 T rice four
1 ½ t sugar
½ t salt
6 T cold butter (I prefer salted)
1 large egg
1 T apple cider vinegar (you can’t taste it in the final
crust)
Instructions
Mix the dry ingredients, cut in the butter using a fork or
pastry cutter. Once the butter is well
incorporated, add the wet ingredients and mix with a fork. Place the mixture on cling wrap and wrap up
into a tight ball. Place it in the
refrigerator for at least 10 min. 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). 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). Place the pie pan upside down and centered
over the dough circle. Grip the
underside of the cutting board and the pie pan and flip the whole
assembly. Remove the cutting board and
parchment paper and carefully nudge the dough into the pan. Pinch fold the edges or crimp with a
fork. Put the crust in the refrigerator
while you prepare the filling.
Pie
1 prepared crust
1 prepared crust
1 lb salmon (skin removed) and cut into thin slices
3 large red potatoes (unpeeled and thinly sliced)
1 medium onion (chopped)
1 bunch scallions (green onions)
2-3 T oil
2 large eggs
1-2 lemons (cut into thin half-circles)
Salt and Pepper to taste
Instructions
Preheat oven to 350*.
Chop the onion and scallions and sauté on medium to medium high until
golden and soft. Put the mixture in a
blender with 2 eggs, salt and pepper.
Set aside. Assemble vertical
layers of salmon and potato around the perimeter of the interior of the pie
crust. Fill in the center in the same
fashion until all of the potato and salmon are used. Evenly pour the onion and egg puree over the
pie. Cover the top with lemon
slices. Place in the oven for 60-70
minutes. You can test for doneness by
piercing a potato with a toothpick. If
it pierces easily, it is soft enough.
Serve with the custard sauce.
Custard sauce
4 eggs
2 cups of milk
¼ cup corn starch
Nutmeg, salt and pepper to taste
2 handfuls of parsley (chopped)
Grated parmesan cheese to taste
Instructions
In a double boiler or metal bowl placed over a pot of water,
bring the water to a boil. As the water
is heating, put the eggs in the bowl or top pan and whisk with a fork. Add the milk and corn starch and whisk
constantly and strongly until the mixture starts to noticeably thicken. 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. Blend to a uniform
mixture. Serve.
Salad Dressing
(this is super yummy with arugula, parmesan and bell pepper salad)
The recipe was taken from the cookbook Rosanna’s Bananas
2-3 cloves garlic (minced)
1/3 cup lemon juice (about 2 lemons)
2/3 cup olive oil
Instructions
Put all of the ingredients in a jar and shake vigorously
before serving.
Friday, July 13, 2012
Sweet and Sour Shrimp and Pork Balls with Napa cabbage sauté
I have made these shrimp and pork balls before, but I have
struggled with what to serve with them.
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. I echoed the flavors in the
meatballs in the sauté as well. I also
modified the sauce to not just coat the meatballs but to work as an overall
sauce for the whole meal. I bought the
fern root noodles on a curious whim at my local Asian supermarket, Hana
World. I have been looking at them every
time I open my pantry and wondering what they go with. I finally decided to take the plunge and made
them for this meal. They were pretty
good…although not much different in flavor than regular egg noodles. Their texture though made them fun to slurp!
Recipe modified from The Just Bento Cookbook by Makiko Itoh
7 oz ground pork
3 Tbsp chopped onion
1 tsp ginger (powdered or fresh)
1 Tbsp Sake
1 Tbsp gluten free soy sauce
2 Tbsp cornstarch
½ tsp salt
1 Tbsp steamed carrot (chopped)
1 Tbsp cooked peas
1 Tbsp vegetable oil
Mix all the ingredients with your hands (except the vegetables and oil) until the mixture gets slightly sticky. Add the vegetables and hand roll into quarter sized meatballs. Drizzle the meatballs and coat with the oil. Steam the meatballs for 8-10 min in a steamer lined with parchment paper.
4 Tbsp water
1 cup chicken stock
4 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp sugar
4 Tbsp mirin
1 Tbsp 5 spice powder
2 Tbsp fish sauce
2 Tbsp Sake
1 white or yellow Onion (thin sliced)
2-4 Garlic bulbs (sliced)
1 lb Mushroom (sliced)
1 head Napa Cabbage (shredded)
Ginger powder and Salt to taste
¼ cup carrot (julienned)
¼ cup peas
3 ½ oz peeled Shrimp
Snap peas
8oz can sliced water chestnuts (drained and rinsed)
Recipe modified from The Just Bento Cookbook by Makiko Itoh
Sweet and Sour Shrimp
and Pork Balls
3 ½ oz peeled shrimps, roughly chopped7 oz ground pork
3 Tbsp chopped onion
1 tsp ginger (powdered or fresh)
1 Tbsp Sake
1 Tbsp gluten free soy sauce
2 Tbsp cornstarch
½ tsp salt
1 Tbsp steamed carrot (chopped)
1 Tbsp cooked peas
1 Tbsp vegetable oil
Mix all the ingredients with your hands (except the vegetables and oil) until the mixture gets slightly sticky. Add the vegetables and hand roll into quarter sized meatballs. Drizzle the meatballs and coat with the oil. Steam the meatballs for 8-10 min in a steamer lined with parchment paper.
Sweet and sour sauce
2 Tbsp cornstarch4 Tbsp water
1 cup chicken stock
4 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp sugar
4 Tbsp mirin
1 Tbsp 5 spice powder
2 Tbsp fish sauce
2 Tbsp Sake
Combine all of the ingredients in a sauce pan. Bring to a boil stirring constantly then
reduce to a simmer for 5 minutes. Take
the sauce off the heat and add the shrimp and pork balls to the sauce and coat
liberally.
Stir Fry
4 Tbsp Vegetable Oil1 white or yellow Onion (thin sliced)
2-4 Garlic bulbs (sliced)
1 lb Mushroom (sliced)
1 head Napa Cabbage (shredded)
Ginger powder and Salt to taste
¼ cup carrot (julienned)
¼ cup peas
3 ½ oz peeled Shrimp
Snap peas
8oz can sliced water chestnuts (drained and rinsed)
Place the shredded cabbage in a colander and work in 1 Tbsp
salt using your fingers to coat as much cabbage as possible. After about 15-20 minutes the cabbage will
have let off some of its water and reduced in volume. Squeeze out any excess water and pat the
cabbage dry on a few paper towels.
Cook the onions on medium high heat until golden and
caramelized. Add the garlic and
mushrooms and cook until they begin to brown then add the cabbage. Cook down.
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.
Serve with rice, udon noodles or Fern Root noodles
Thursday, July 12, 2012
Restaurant Review – Ruggles Green in Houston Tx
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. We showed up at the
jam-packed Ruggles Green in the Rice Village area. The line to order was out the door…which
caused a bit of anxiety due to the rainy weather. When I got the menu, I immediately noticed
the wealth of gluten free options…tacos…pizza…burgers. I had a hard time deciding but settled on a
fish taco, cream brulee and house shiraz.
After we ordered, we struggled to find a place to sit in the bustling restaurant. We finally found a spot tucked onto the
covered patio. We were lucky as it
started pouring rain not to soon afterwards.
The food was amazing. My tacos
had a lightly spicy chipotle sauce and radish sprouts complemented them
nicely. The shiraz was really good and
the cream brulee was presented well. This
stop will defiantly be on my list next time I make it down to Houston. Check out their website for more awesome options.
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