I love "blackened" seasoning on fish, chicken, steak, shrimp .... yum! I like to make a large batch so I can just use it whenever I want. Not too spicy, and so very lively!
1/4 cup ground black pepper
3 tablespoons coarse sea salt, or 2 tablespoons sea salt
2 tablespoons paprika of choice
2 tablespoons chili powder of choice, or if you want it hot - cayenne pepper
2 tablespoons garlic powder
1 tablespoon dried parsley flakes
1 tablespoon onion powder
1 tablespoon dried thyme
Combine everything in a glass, airtight container; shake vigorously to combine; store up to 3 months at room temperature.
Yield: 1 cup spice mix.
Thursday, May 17, 2012
Maple Shortbread Cookies
With or without pecans, these crisp yet a little chewy cookies are perfect for everyday eating. What a special treat - quick to make and wonderful crushed over ice cream!
4 tablespoons palm shortening (Spectrum)
2 tablespoons soy-free vegan buttery spread (Earth Balance)
1/4 cup maple sugar (Trader Joe's or Authentic Foods)
1/4 cup cane sugar or light brown sugar
1-1/2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
1/2 cup millet flour, or sorghum four, or buckwheat flour, or brown rice flour, or quinoa flour, or nut flour of choice
1/4 cup brown rice flour, or white rice flour, or GF oat flour
1/4 cup potato starch, or tapioca starch, or non-GMO cornstarch
3/4 teaspoon xanthan gum
1 cup pecans, or nut(s) or seed(s) of choice, or 3/4 cup GF oat flour, or 3/4 cup pure rice bran
1/4 cup cane sugar, or maple sugar
Prep: 15 minutes
Preheat: 350 degrees F
Baking time: 14 minutes
4 tablespoons palm shortening (Spectrum)
2 tablespoons soy-free vegan buttery spread (Earth Balance)
1/4 cup maple sugar (Trader Joe's or Authentic Foods)
1/4 cup cane sugar or light brown sugar
1-1/2 teaspoons pure vanilla extract
1/4 teaspoon sea salt
1/2 cup millet flour, or sorghum four, or buckwheat flour, or brown rice flour, or quinoa flour, or nut flour of choice
1/4 cup brown rice flour, or white rice flour, or GF oat flour
1/4 cup potato starch, or tapioca starch, or non-GMO cornstarch
3/4 teaspoon xanthan gum
1 cup pecans, or nut(s) or seed(s) of choice, or 3/4 cup GF oat flour, or 3/4 cup pure rice bran
1/4 cup cane sugar, or maple sugar
- Place oven baking racks in the second and fourth positions; preheat oven to 350 degrees F; line two 13x9 baking sheets with parchment paper; set aside.
- In mixing bowl, beat palm shortening, buttery spread, maple sugar, cane sugar, vanilla, and sea salt; beat with an electric mixer until creamy and fluffy.
- In airtight container, combine millet flour, brown rice flour, potato starch. and xanthan gum; place on lid and shake vigorously to combine.
- Pour dry ingredients into mixing bowl and beat until soft dough forms; add pecans and beat to incorporate evenly.
- Using a 2-tablespoon scoop, make 18 cookies, placing 9 per sheet.
- Using a flat-bottomed glass, flatten cookies by first wetting the bottom of glass with water, dip it in the cane sugar and then press evenly down over cookie ball, flattening it evenly (about 1/4" high); repeat the process for all dough balls.
- Place sheets in preheated 350 degree F oven; bake 14 minutes; remove sheets from oven, allowing cookies to cool for at least 5 minutes on the sheets; remove to wire rack to cool completely prior to room temperature, airtight storage - store up to 10 days, or freeze up to 3 months.
Prep: 15 minutes
Preheat: 350 degrees F
Baking time: 14 minutes
Friday, April 13, 2012
Batter for Deep Frying .... Anything!
Well here I go again - deep frying anything I think will taste good - reckless I say! Of course deep frying is not a preferred method of food preparation when considering overall health and wellness, but come on, admit it - we all love a nice crispy onion ring! As with all wonderfully wicked foods - moderation is key!
With that said, I have been craving (for about 5 years) beer-battered onion rings. I have tried and failed (miserably) more times than I care to recollect! Terrible results - breading falling off, mushy, hard onions with burnt coating, crispy tough, looks good but tastes terrible .... trial after trial - failure. Then one night last week I lay still in bed awaiting sleep and realized what I had been doing wrong. The following recipe is the fruits of this amazing insight! I hope you enjoy what ever wonderfully fattening foods this recipe yields for you and yours!
Batter for Deep Frying ..... Anything!
The key to this batter is ICE. I have battered mega chunk chocolate chips (Enjoy Life), hot dogs (Applegate Farms), raw chicken chunks, onions (of course!), and made hush puppies.
9 tablespoons millet flour, or brown rice flour, or sorghum flour
8 tablespoons organic fine corn flour, or brown rice flour, or white rice flour
1/4 cup potato starch, or organic corn starch (do not use tapioca starch)
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon sea salt
1-1/3 cups ice water
TOOLS
2 nesting metal or glass bowls
Ice
Deep fryer, or a deep pan, deep fry thermometer and large slotted metal spoon
at least 4 cups (32 ounces) pure olive oil or high-heat tolerant oil of choice
2 Rimmed baking sheets or cake pans
Paper towels
Wire rack
For all items, spread 1 cup potato or corn starch out onto a rimmed baking sheet or brownie pan.
Hot Dog (Corn Dogs)
With that said, I have been craving (for about 5 years) beer-battered onion rings. I have tried and failed (miserably) more times than I care to recollect! Terrible results - breading falling off, mushy, hard onions with burnt coating, crispy tough, looks good but tastes terrible .... trial after trial - failure. Then one night last week I lay still in bed awaiting sleep and realized what I had been doing wrong. The following recipe is the fruits of this amazing insight! I hope you enjoy what ever wonderfully fattening foods this recipe yields for you and yours!
Batter for Deep Frying ..... Anything!
The key to this batter is ICE. I have battered mega chunk chocolate chips (Enjoy Life), hot dogs (Applegate Farms), raw chicken chunks, onions (of course!), and made hush puppies.
9 tablespoons millet flour, or brown rice flour, or sorghum flour
8 tablespoons organic fine corn flour, or brown rice flour, or white rice flour
1/4 cup potato starch, or organic corn starch (do not use tapioca starch)
2 teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon sea salt
1-1/3 cups ice water
TOOLS
2 nesting metal or glass bowls
Ice
Deep fryer, or a deep pan, deep fry thermometer and large slotted metal spoon
at least 4 cups (32 ounces) pure olive oil or high-heat tolerant oil of choice
2 Rimmed baking sheets or cake pans
Paper towels
Wire rack
Make Batter
- Measure out 1-1/3 cups water and add ice; set aside.
- In airtight container, combine millet flour, fine corn flour, potato starch, baking powder, xanthan gum, and sea salt; place on lid and shake vigorously to combine; pour mixture into the smaller-sized nesting bowl.
- Place ice in larger-sized nesting bowl, about 1" deep and add just enough water to make the cubes float.
- Set the smaller-sized bowl into the larger, making sure the bottom of the smaller bowl rests in the ice water.
- Measure out 1-1/3 cups water from ice water prepared during step 2, being careful to leave the ice behind. Using a large spoon, stir the ice-cold water into the dry mixture and beat to combine until all lumps are dissolved. Set bowls aside, leaving the batter bowl in the iced-water bowl to remain chilled throughout use.
- Now follow the directions as stated for the item you are choosing to batter and fry.
Prepare Fryer / Heat oil in Deep Pan
- Prepare deep fryer according to manufacturers instructions, heating oil to a constant 365 degrees F.
- If using a deep pan, add only enough oil to fill it at the most half full; place over medium heat and test frequently with deep frying thermometer to gauge how rapidly the oil is heating - heat oil to 365 degrees F. Be sure to check temp throughout the cooking process, making sure the oil comes up to temp between each frying batch.
For all items, spread 1 cup potato or corn starch out onto a rimmed baking sheet or brownie pan.
Hot Dog (Corn Dogs)
- Remove hot dogs from package and rinse very well; dry each hot dog thoroughly with a paper towel, insert wooden stick, then roll hot dog in starch (corn or potato), shaking off excess (coating should be very light); set on wire rack until ready to batter then fry. Be sure to soak the wooden sticks in warm water for at least 10 minutes prior to inserting into the hot dogs.
- I find it helpful to pour batter into a tall skinny drinking glass and then dip the prepped hot dog in then immediately immerse it in the hot oil to cook until browned and heated through, about 7 minutes.
- Remove from oil to paper-towel-lined rimmed baking sheet to absorb excess oil and to cool slightly prior to serving; can also be held for delayed service in 200 degree F oven, up to 1 hour.
- To store/reheat: cool completely then wrap each corn dog tightly in plastic wrap, place all in a plastic storage bag and refrigerate up to 2 days, or freeze up to 2 months. To reheat: place oven rack in 4th position (second from the bottom) and preheat oven to 425 degrees F; place corn dogs on baking sheet and cook until heated through, about 20 minutes for frozen and 5 to 10 for refrigerated corn dogs.
- Fill a bowl with ice water; set aside.
- Select the largest onion you can find (Vidalia are ideal); peel only what you have to to remove all skin and tough outer areas. Trim off both ends. Using a very sharp kitchen knife, cut onion into large rings, up to 1/2" thick.
- Separate slices into individual rings, about 16 - 20 for a good-sized onion. Place rings into the ice water to soak for at least 10 minutes.
- Remove rings to paper-towels or clean dry kitchen towels and dry thoroughly. Place dried rings in starch and coat lightly, shaking off excess; set on wire rack to await battering and frying.
- Cook in 365 degree F preheated oil until nicely browned and onion in soft, about 5 minutes; being careful to not crowd the cooking area - all rings should float freely from one another.
- Remove cooked rings from oil to paper-towel-lined rimmed baking sheet to absorb excess oil and to cool slightly prior to serving; can also be held for delayed service in 275 degree F oven, up to 1 hour.
- To store/reheat: cool completely then place rings in an airtight container and refrigerate up to 2 days, or place on metal baking sheet in single layers (can do multiple layers by separating layers with parchment paper); wrap sheet tightly in plastic and freeze until solid, about 2 hours. Transfer frozen rings to plastic freezer storage bag and store for up to 2 months.
- To reheat: place oven rack in 4th position (second from the bottom) and preheat oven to 425 degrees F; place onion rings in a single layer on baking sheet and cook until heated through, about 20 minutes for frozen and 5 to 10 for refrigerated corn dogs.
- wrap each corn dog tightly in plastic wrap, place all in a plastic storage bag and refrigerate up to 2 days, or freeze up to 2 months. To reheat: place oven rack in 4th position (second from the bottom) and preheat oven to 425 degrees F; place corn dogs on baking sheet and cook until heated through, 15 - 20 minutes for frozen and 5 - 10 for refrigerated onion rings.
- Prepare batter recipe. Prepare oil as directed.
- Add batter to heated oil as balls formed using a metal ice cream scooper; fry balls until cooked through, (cook time depends on how large the balls are) anywhere from 5 to 10 minutes; remove from oil to paper towel-lined baking sheet to drain off oil and cool.
- Can hold in 250 degree oven for later service. Can refrigerate in airtight container up to 1 week, freeze in a single layer on metal baking sheet then remove to plastic storage bag and store frozen for up to 2 months.
- To reheat, place in single layer on metal baking sheet and heat in 425 degree F preheated oven for 10 to 20 minutes (longer if frozen or large in size).
Wednesday, March 21, 2012
Natural Easter Egg Dyes
With Easter just around the corner, I thought it would be prudent to share my experiences with producing homemade allergen free food dyes. You won't believe how easy it is!
Desired Color
Yellow (choose one)
2 teaspoons turmeric
10 saffron strands saffron
replace half the water with carrot juice
Blue
15 blueberries, crushed between fingers
Red (choose one)
skin of 3 red onions
2 raw beets, coarsely chopped or grated
1 raw chopped beet and skin of 1 to 2 red onions
replace half the water with pomegranate juice
Purple (choose one)
purple or black table grapes, crushed between fingers
1-1/2 cups coarsely chopped red cabbage
Brown
Intensity is adjusted by processing time, i.e., for pink you would process for a shorter time than if you desired red.
HOW TO for Easter Eggs (hardboiled eggs or blown-out egg shells*)
3 cups water
HOW TO DRY EGGS
What a trick!
Springy cardboard (not completely flat - one with "ridges" inside), cut to desired size
Stick pins
Ruler
Pen
Desired Color
Yellow (choose one)
2 teaspoons turmeric
10 saffron strands saffron
replace half the water with carrot juice
Blue
15 blueberries, crushed between fingers
Red (choose one)
skin of 3 red onions
2 raw beets, coarsely chopped or grated
1 raw chopped beet and skin of 1 to 2 red onions
replace half the water with pomegranate juice
Purple (choose one)
purple or black table grapes, crushed between fingers
1-1/2 cups coarsely chopped red cabbage
Brown
1/2 cup freshly-ground coffee
Intensity is adjusted by processing time, i.e., for pink you would process for a shorter time than if you desired red.
HOW TO for Easter Eggs (hardboiled eggs or blown-out egg shells*)
3 cups water
1/4 cup distilled white vinegar
- Bring water to a boil then stir in white vinegar and color-producing item; remove pan from heat and set aside to steep for 10 minutes. If you choose, pour mixture through a fine mesh sieve or colander then pour only the liquid back into the rinsed pot.
- Add hard-boiled eggs and steep for at least 30 minutes and up to 2 hours (shade = steeping time; longer = darker).
HOW TO DRY EGGS
What a trick!
Springy cardboard (not completely flat - one with "ridges" inside), cut to desired size
Stick pins
Ruler
Pen
- Using ruler and pen, draw a grid of 1/2-inch squares to cover cardboard, edge to edge.
- Place a stick pin at each point of intersection, forming a grid of evenly-spaced pin heads.
- Set egg gently on top of pin heads to dry.
Friday, January 20, 2012
Maraschino Cherries
It is difficult to find a reasonably priced Maraschino cherry that is free of red dye #40, corn syrup and/or almond extract. Here is a very easy recipe to make them all by yourself. The first version is the "cocktail" version and contains alcohol, the second is the kiddy version. Enjoy!
Special Tools
Hot water bath canner
Six 1/2-pint jars with lids and rings
Cherry pitter
Ingredients
2-1/2 cups Luxardo Maraschino Liquor
2 cups pure black cherry juice (Lakewood)
1/2 cup pure cane sugar
5 cups fresh organic cherries of choice, stemmed and pitted
Cocktail Maraschino Cherries
Special Tools
Hot water bath canner
Six 1/2-pint jars with lids and rings
Cherry pitter
Ingredients
2-1/2 cups Luxardo Maraschino Liquor
2 cups pure black cherry juice (Lakewood)
1/2 cup pure cane sugar
5 cups fresh organic cherries of choice, stemmed and pitted
- Using dishwasher set to sterilize cycle, or sani-rinse cycle, sterilize 1/2 pint jars and rings; do not open dishwasher until you are ready to fill the jars.
- Fill hot water bath canner with water as directed by manufacturer; place over high heat to bring water to a boil; add lid inserts.
- Meanwhile, wash cherries very well in cool water; pull off stems; remove pits from cherries with cherry pitter; place pitted cherries on paper-towel lined baking sheet; dry cherries well.
- In a saucepan set over medium heat, stir together liquor, black cherry juice and cane sugar; stir to dissolve sugar; heat to boiling; drop heat to a simmer.
- Add cherries to simmering liquid; cook 5 minutes; turn off heat.
- Remove jars from dishwasher; using slotted spoon, fill each jar with cherries, being sure to leave 1" headspace; continue filling 1/2-pint jars until all cherries are jarred; using a ladle or large spoon, fill each jar with simmering liquid (leave at least 3/4" headspace); using tongs, remove lids from water bath canner and carefully place one on each jar and then secure with metal rings.
- Place lidded jars into hot water bath canner and boil for 10 minutes.
Once jar is opened, refrigerate and use within 1 month. The liquid in the jar can be used to make cocktails, such as a cherry martini.
Kiddy Maraschino Cherries
Special Tools
Hot water bath canner
Six 1/2-pint jars with lids and rings
Cherry pitter
Ingredients
2-1/2 cups pure black cherry juice (Lakewood)
2 cups water
1-1/2 cups pure cane sugar
5 cups fresh organic cherries of choice, stemmed and pitted
- Using dishwasher set to sterilize cycle, or sani-rinse cycle, sterilize 1/2 pint jars and rings; do not open dishwasher until you are ready to fill the jars.
- Fill hot water bath canner with water as directed by manufacturer; place over high heat to bring water to a boil; add lid inserts.
- Meanwhile, wash cherries very well in cool water; pull off stems; remove pits from cherries with cherry pitter; place pitted cherries on paper-towel lined baking sheet; dry cherries well.
- In a saucepan set over medium heat, stir together water, black cherry juice and cane sugar; stir to dissolve sugar; heat to boiling; drop heat to a simmer.
- Add cherries to simmering liquid; cook 5 minutes; turn off heat.
- Remove jars from dishwasher; using slotted spoon, fill each jar with cherries, being sure to leave 1" headspace; continue filling 1/2-pint jars until all cherries are jarred; using a ladle or large spoon, fill each jar with simmering liquid (leave at least 3/4" headspace); using tongs, remove lids from water bath canner and carefully place one on each jar and then secure with metal rings.
- Place lidded jars into hot water bath canner and boil for 10 minutes.
Once jar is opened, refrigerate and use within 1 month. The liquid in the jar can be used to make cocktails, such as a kiddy cocktail (mix with lemon-lime-orange soda pop).
Sunday, January 01, 2012
Crackers
Happy New Year! To kick off 2012, I decided I would work on "cracking the code" to a good homemade allergen free cracker. What follows is a versatile recipe that can be encouraged with the right spices to meet your every cracker need. Enjoy!
The italicized ingredients are easily omitted to create a plain cracker or cracker base that can be modified as needed.
1/4 cup millet flour, or sorghum flour, or GF oat flour
1/4 cup brown rice flour, or white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 tablespoon nutritional yeast
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1/4 teaspoon garlic powder
pinch of freshly-ground black pepper
5 tablespoons water
1 tablespoon pure olive oil or extra virgin olive oil
small bowl of cold water
1/2 teaspoon kosher sea salt or coarse sea salt
Servings: 1"-crackers, about 48
Prep time: 15 minutes
Preheat: 400 degrees F
Baking time: 20 - 25 minutes
Variations
Sweet crackers: omit nutritional yeast, onion powder, mustard powder, paprika, garlic powder and freshly-ground black pepper; add 1 teaspoon ground cinnamon and 2 tablespoons light brown sugar to dry mix. Brush rolled out dough with water and sprinkle with cinnamon-sugar. Proceed with recipe as otherwise stated.
Rosemary crackers: omit nutritional yeast, mustard powder and freshly-ground black pepper; add 1 teaspoon crushed rosemary leaves (or 1/4 teaspoon ground rosemary leaves); brush rolled out dough with water and sprinkle with 1 teaspoon rosemary leaves that have been ground a bit using a mortar and pestle along with coarse sea salt.
Be creative! You can also replace the 1/2 cup mixed GF flours with a nut or seed flour of choice, such as almond flour or pumpkinseed flour.
Feel free to add up to 2 tablespoons of nuts or seeds of choice, such as flax seeds, chia seeds, or poppy seeds.
The italicized ingredients are easily omitted to create a plain cracker or cracker base that can be modified as needed.
1/4 cup millet flour, or sorghum flour, or GF oat flour
1/4 cup brown rice flour, or white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 tablespoon nutritional yeast
1/2 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1/4 teaspoon garlic powder
pinch of freshly-ground black pepper
5 tablespoons water
1 tablespoon pure olive oil or extra virgin olive oil
small bowl of cold water
1/2 teaspoon kosher sea salt or coarse sea salt
- Preheat oven to 400 degrees F; place baking rack in second position.
- In airtight container, combine millet flour, brown rice flour, potato starch, tapioca starch, xanthan gum, nutritional yeast, onion powder, sea salt, mustard powder, paprika, garlic powder and freshly-ground black pepper to taste; place on lid and shake vigorously to combine and to introduce air.
- Pour dry mixture into mixing bowl; add water and oil; beat with electric mixer to form soft dough.
- Turn dough out onto parchment paper; flatten into round disc; cover with parchment paper and roll out, using a rolling pin, to 1/4" thick.
- Using a very sharp knife, slice dough into desired shapes - uniform squares are the easiest; be careful to not move the squares apart as they will bake more evenly if left touching one another - you will be able to easily separate them once they are cooled. Brush dough lightly with cold water and sprinkle on a total of 1/2 teaspoon kosher sea salt or coarse sea salt.
- Move dough along with parchment paper to baking sheet; place on second rack of preheated 400 degree F oven and bake 20 to 25 minutes.
Servings: 1"-crackers, about 48
Prep time: 15 minutes
Preheat: 400 degrees F
Baking time: 20 - 25 minutes
Variations
Sweet crackers: omit nutritional yeast, onion powder, mustard powder, paprika, garlic powder and freshly-ground black pepper; add 1 teaspoon ground cinnamon and 2 tablespoons light brown sugar to dry mix. Brush rolled out dough with water and sprinkle with cinnamon-sugar. Proceed with recipe as otherwise stated.
Rosemary crackers: omit nutritional yeast, mustard powder and freshly-ground black pepper; add 1 teaspoon crushed rosemary leaves (or 1/4 teaspoon ground rosemary leaves); brush rolled out dough with water and sprinkle with 1 teaspoon rosemary leaves that have been ground a bit using a mortar and pestle along with coarse sea salt.
Be creative! You can also replace the 1/2 cup mixed GF flours with a nut or seed flour of choice, such as almond flour or pumpkinseed flour.
Feel free to add up to 2 tablespoons of nuts or seeds of choice, such as flax seeds, chia seeds, or poppy seeds.
Thursday, December 29, 2011
Choco Chocolate Chip Biscotti
Craving that mocha for a breakfast treat? Are you used to eating the expensive, wheat/dairy/egg biscotti available at the coffee shop? Well here is a very easy recipe to make your own! Even my kids like these, although they prefer hot cocoa over espresso (Thank God).
1 cup cane sugar (evaporated cane juice)
3/4 cup 100% pure unsweetened cocoa powder
1/2 cup GF oat flour, or GF high-protein flour of choice
1/4 cup brown rice flour or white rice flour
1/4 cup millet flour or sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tablespoon egg replacer powder
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 cup water
1/4 cup unsweetened applesauce or pear sauce
1 tablespoon pure vanilla extract
1/2 cup chocolate chips of choice (Enjoy Life are top-8 free)
Prep: 15 minutes
Preheat: 350 degrees F
Baking time: 35 minutes, combined; add 20 minutes for cooling between cooking stages.
1 cup cane sugar (evaporated cane juice)
3/4 cup 100% pure unsweetened cocoa powder
1/2 cup GF oat flour, or GF high-protein flour of choice
1/4 cup brown rice flour or white rice flour
1/4 cup millet flour or sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tablespoon egg replacer powder
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 cup water
1/4 cup unsweetened applesauce or pear sauce
1 tablespoon pure vanilla extract
1/2 cup chocolate chips of choice (Enjoy Life are top-8 free)
- Place baking rack in second position; preheat oven to 350 degree F; cover large baking sheet with parchment paper; set aside.
- In airtight container combine cane sugar, cocoa powder, oat flour, brown rice flour, millet flour, tapioca starch, potato starch, egg replacer powder, xanthan gum, baking powder and sea salt; place on lid and shake vigorously to combine; pour out into large mixing bowl.
- To mixing bowl, add water and applesauce; beat to combine and until dough forms; add chocolate chips and mix to combine evenly.
- Turn dough out onto parchment-lined baking sheet; form into 2 logs, 3/4" high, 4"wide. Place on second rack in preheated 350 degree F oven; bake 20 minutes.
- Remove sheet from oven and cool logs on sheet for 20 minutes.
- Using serrated knife, cut logs into biscotti and lay cut-side down; return sheet to oven and bake 15 minutes; remove biscotti to wire cooling rack to cool completely prior to storage in airtight container at room temperature up to 2 days or freeze up to 3 months.
Prep: 15 minutes
Preheat: 350 degrees F
Baking time: 35 minutes, combined; add 20 minutes for cooling between cooking stages.
Tuesday, December 27, 2011
Lasagna
A family favorite - especially during the cold Winter months. Feel free to use any cheese that suites your Family - we are lucky enough to tolerate goat cheeses, but I used to make this with my bean cheese sauce and it was yummy!
Tools
9"x13" baking pan
large stock pot
large frying pan or cast iron skillet
aluminum foil
Filling
1 pound ground meat of choice, such as pork, beef or chicken
1-1/2 teaspoons sea salt
1/2 teaspoon ground sage
1 teaspoon paprika of choice, or chili powder of choice (as hot as you like)
1/2 teaspoon garlic granules, or 1 teaspoon garlic powder
1/2 teaspoon anise seeds
1/2 teaspoon pure cane sugar (evaporated cane juice)
Tools
9"x13" baking pan
large stock pot
large frying pan or cast iron skillet
aluminum foil
Filling
1 pound ground meat of choice, such as pork, beef or chicken
1-1/2 teaspoons sea salt
1/2 teaspoon ground sage
1 teaspoon paprika of choice, or chili powder of choice (as hot as you like)
1/2 teaspoon garlic granules, or 1 teaspoon garlic powder
1/2 teaspoon anise seeds
1/2 teaspoon pure cane sugar (evaporated cane juice)
- In small bowl, combine spices with sugar.
- Place ground meat in mixing bowl; add spices and mix thoroughly to combine spices evenly throughout meat.
- Place large skillet over medium heat; add spiced ground meat and sauté until cooked through, breaking up large bits.
- Using slotted spoon, remove cooked meat to clean bowl and set aside - reserve pan (do not clean).
2 teaspoons pure olive oil
1 large organic yellow or sweet onion, chopped
Sea salt and freshly-ground black pepper, to taste
56 ounces canned organic tomatoes, peeled, unsalted, in puree (Eden Organics)
4 cloves garlic, chopped or 1 tablespoons dried garlic flakes or granules
1-1/2 teaspoons dried Italian seasoning mix of choice (Frontier)
1/4 teaspoon dried parsley flakes
- Place reserved frying pan over medium heat; add oil if needed along with chopped onion and salt and pepper to taste; cook about 6 minutes, or until onions are soft.
- Meanwhile, pour tomatoes with puree into blender or bowl of food processor; process to desired consistency (or using a slotted spoon remove whole peeled tomatoes from puree and chop to desired size with knife).
- Place stock pot or large saucepan over medium heat; add contents of frying pan and prepared tomatoes with puree; stir in garlic, Italian seasoning and parsley; bring to a boil then drop to a simmer; stir every now and then; simmer for 20 minutes.
Prepared meat sauce
10 ounces no-boil lasagna noodles of choice (Tinkyada)
10 ounces no-boil lasagna noodles of choice (Tinkyada)
2-1/2 pounds (about 6 cups) cheese of choice, shredded or soft enough to spread
Prep: 45 minutes
Preheat: 350 degrees F
Baking time: 90 minutes
Variations
Vegetarian: Evenly dice vegetables of choice to equal 4 cups, such as squash, zucchini, cauliflower, bell peppers (yellow, red, orange), mushrooms of choice, legumes of choice (such as white kidney beans, navy beans, black-eyed peas, black beans - be sure to rinse and drain well prior to use).
- Scoop about 1 cup prepared sauce into bottom of 9"x13" baking dish; place a layer of no-boil lasagna noodles into bottom, overlapping ridges of noodles with one another.
- Sprinkle or spread a nice layer of prepared cheese over noodles; add meat sauce in even layer over cheese-covered noodles; sprinkle or spread on another layer of cheese then lay down another overlapping layer of noodles; repeat process to form a total of 3 layers, ending with a generous amount of cheese on top.
- Cover pan with aluminum foil (try to arch the foil so it won't stick to the melting cheese); place in center of preheated 350 degree F oven and bake for 1 hour.
- Remove foil and bake 30 minutes longer.
- Remove pan from oven to counter to cool, uncovered, for at least 20 minutes prior to cutting.
Prep: 45 minutes
Preheat: 350 degrees F
Baking time: 90 minutes
Variations
Vegetarian: Evenly dice vegetables of choice to equal 4 cups, such as squash, zucchini, cauliflower, bell peppers (yellow, red, orange), mushrooms of choice, legumes of choice (such as white kidney beans, navy beans, black-eyed peas, black beans - be sure to rinse and drain well prior to use).
Monday, December 26, 2011
Marshmallow Creme
Wow, I can't believe it! I finally did it - marshmallow creme (replaces Jet Puff). Pour this surprisingly airy sugar delight over chocolate ice cream or cake, fill cupcakes, or just eat it out of the jar (I won't tell .... !). Enjoy!
Step 1: Dissolve gelatin in mixing bowl and set aside.
1 teaspoon powdered gelatin of choice (such as Knox unflavored or Great Lakes)
1/4 cup cold water
Step 2: Bring to a simmer, stir, then heat to 240 degrees F (check with candy thermometer - will take about 6 minutes once mixture boils).
1/4 cup cold water
1-1/2 cups pure cane sugar (evaporated cane juice)
1 cup honey of choice (type of honey will affect end flavor), or agave nectar
pinch of sea salt
1 teaspoon pure vanilla extract
Step 3: Pour very hot liquid into dissolved gelatin.
Beat with electric mixer set on medium-low for 2 minutes then increase speed gradually to high; beat 6 minutes. Use immediately, or pour off into glass storage jar, place on lid and refrigerate up to 1 month.
Yield: 4 cups marshmallow creme
Prep: about 20 minutes
Step 1: Dissolve gelatin in mixing bowl and set aside.
1 teaspoon powdered gelatin of choice (such as Knox unflavored or Great Lakes)
1/4 cup cold water
Step 2: Bring to a simmer, stir, then heat to 240 degrees F (check with candy thermometer - will take about 6 minutes once mixture boils).
1/4 cup cold water
1-1/2 cups pure cane sugar (evaporated cane juice)
1 cup honey of choice (type of honey will affect end flavor), or agave nectar
pinch of sea salt
1 teaspoon pure vanilla extract
Step 3: Pour very hot liquid into dissolved gelatin.
Beat with electric mixer set on medium-low for 2 minutes then increase speed gradually to high; beat 6 minutes. Use immediately, or pour off into glass storage jar, place on lid and refrigerate up to 1 month.
Yield: 4 cups marshmallow creme
Prep: about 20 minutes
Lemon Pie Filling
I really miss lemon meringue pie during the Holidays. I have been trying (and failing) for years to achieve the perfect lemon filling - one that is the right consistency and flavor. I believe I have finally made the cut! Enjoy!
2/3 cup pure cane sugar (evaporated cane juice)
6 tablespoons Orgran No Egg powder, or Ener-G egg replacer powder
2 tablespoons Vance's DariFree powder
1 tablespoon lemon zest
2 cups water
1/2 cup fresh-squeezed lemon juice
Prep time: about 20 minutes
Variations
To omit DariFree powder: omit DariFree powder, replace water with milk of choice.
To omit lemon zest: omit zest, add 1/8 teaspoon lemon oil.
2/3 cup pure cane sugar (evaporated cane juice)
6 tablespoons Orgran No Egg powder, or Ener-G egg replacer powder
2 tablespoons Vance's DariFree powder
1 tablespoon lemon zest
2 cups water
1/2 cup fresh-squeezed lemon juice
- Combine all dry ingredients in container with a lid; place on lid and shake vigorously to combine; pour into saucepan.
- In bowl or 4-cup glass measuring cup, combine water and lemon juice.
- Using whisk, slowly pour lemon-water into dry mix - whisk constantly - to form a thin paste. Place saucepan over medium-low heat.
- Slowly pour in remaining lemon-water, whisking the entire time. Continue to whisk while mixture heats and thickens. This will take time; do not boil. Cook to desired thickness; remove from heat; pour filling into prepared pie crust (if baked, make sure crust is completely cooled prior to filling). Place in refrigerator for at least 2 hours prior to serving.
- Top with meringue or whipped cream of choice prior to serving.
Prep time: about 20 minutes
Variations
To omit DariFree powder: omit DariFree powder, replace water with milk of choice.
To omit lemon zest: omit zest, add 1/8 teaspoon lemon oil.
Meringue Topping
Top your favorite creamy pie with this delicious egg-free Meringue! Easy to make and yummy!
1/4 cup Orgran No Egg powder, or Ener-G egg replacer powder
1/2 cup cold water
1/4 cup pure cane sugar (evaporated cane juice)
2 teaspoons powdered gelatin of choice (such as Knox unflavored)
2 teaspoons pure vanilla extract
Can also be used in place of whipped cream to top desserts.
1/4 cup Orgran No Egg powder, or Ener-G egg replacer powder
1/2 cup cold water
1/4 cup pure cane sugar (evaporated cane juice)
2 teaspoons powdered gelatin of choice (such as Knox unflavored)
2 teaspoons pure vanilla extract
- In mixing bowl, combine egg replacer powder and cold water; beat with electric mixer to combine (about 1 minute on high).
- To bowl, add sugar, gelatin and vanilla; beat with electric mixer set on high until stiff peaks form, about 10 minutes.
Can also be used in place of whipped cream to top desserts.
Saturday, December 17, 2011
Mini Vanilla Cakes
I developed this recipe for use in a Babycakes cake pop maker, but it can also be used with a mini muffin tin (see below).
1 cup evaporated cane juice
6 tablespoons brown rice flour, or white rice flour
6 tablespoons millet flour, or sorghum flour, or GF oat flour
6 tablespoons potato starch
6 tablespoons tapioca starch
1 tablespoon egg replacer powder
1-1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon sea salt
10 tablespoons water
6 tablespoons pure olive oil
2 teaspoons pure vanilla extract
Preheat 425 degrees F
Prep time: 10 minutes
Baking time: 4 minutes per batch with cake pop maker; 5 -7 minutes per batch in oven
1 cup evaporated cane juice
6 tablespoons brown rice flour, or white rice flour
6 tablespoons millet flour, or sorghum flour, or GF oat flour
6 tablespoons potato starch
6 tablespoons tapioca starch
1 tablespoon egg replacer powder
1-1/2 teaspoons xanthan gum
1 teaspoon baking powder
1/4 teaspoon sea salt
10 tablespoons water
6 tablespoons pure olive oil
2 teaspoons pure vanilla extract
- In airtight container, combine evaporated cane juice, brown rice flour, millet flour, potato starch, tapioca starch, egg replacer powder, xanthan gum, baking powder, and sea salt; place on lid and shake vigorously to combine and to introduce air.
- Pour dry mixture into mixing bowl; add water, pure olive oil and vanilla; beat to combine evenly; set aside.
- Plug in Babycakes cake pop maker, or prepare mini muffin tins by coating each well with oil and preheat oven to 425 degrees F (place baking rack in middle of oven).
- Using 1 tablespoon measure or scooper, fill each well with batter; close lid to cake pop maker and set timer for 2 minutes; flip maker over (using oven mitts - it is hot!) and cook another 2 minutes; remove cake pops to wire rack to cool before coating with chocolate or powdered sugar. To cook in oven: place filled mini muffin tin in center of oven and bake 5 - 7 minutes; turn mini cakes out onto wire rack to cool completely prior to frosting.
Preheat 425 degrees F
Prep time: 10 minutes
Baking time: 4 minutes per batch with cake pop maker; 5 -7 minutes per batch in oven
Wednesday, December 14, 2011
Free Presentation: Allergen Free - Why, How?
Please take advantage of this end-of year offer - view my presentation, "Allergen Free, Why How?" (just words, no sound).
ALLERGEN FREE - Why, How? by Michelle HW Hill
HAPPY HOLIDAYS!
ALLERGEN FREE - Why, How? by Michelle HW Hill
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| Allergen Free Cooking, Why? How? by Michelle HW Hill copyright 2011 Michelle HW Hill |
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| Why Allergen Free? Food Matters, You are what you eat!" copyright 2011 Michelle HW Hill |
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| "What is food to one to others is fierce poison." - Carus 99BC |
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| Top 8: dairy (casein, lactose), egg (yolk/white: chicken, duck, quail), fish (freshwater and saltwater), crustacean shellfish (crab, lobster, shrimp), tree nuts (almond, cashew, Brazil nut, etc.), peanuts (legume: can cross-react with: peas, soybeans, beans), wheat (glaidin/gluten), soy (protein, lecithin, vitamin E to preserve freshness). |
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| Other major allergens/intolerances. |
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| Allergen versus intolerance. |
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| Confirming a food allergy/intolerance. |
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| The known offenders. |
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| Cost considerations. |
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| Before the change of diet ... |
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| Accepting changes: 5 phases - denial, anger bargaining, depression, acceptance. |
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| Informing others. |
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| Going gluten free ... |
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| Gluten free flours. |
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| Making GF flour. |
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| Binging agents. |
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| A note about OATS. |
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| GF diet notes. |
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| Dairy/casein. |
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| Milks |
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| Milks |
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| Cream and yogurt. |
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| Cheeses. |
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| Butter |
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| Nutritional yeast |
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| Soy, soy, everywhere! |
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| Soy, where isn't it? |
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| What about soy lecithin? |
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| Natural flavors |
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| Vitamin E |
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| Yes, you can! |
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