This recipe is directly from Lisa Lewis' Special Diets For Special Kids - it found on page 140 entitled Marci's Soft White Bread and Rolls. I changed a couple of things but not significantly - they are really, really good!
2 C white rice flour
2 C tapioca starch
3/8 C sugar (I use organic evaporated cane juice)
4 tsp. xanthan gum
2/3 C dry non-dairy milk (I use Vance's DariFree or Better Than Milk)
1 1/2 tsp. salt
2 tsp. sugar
1/2 C warm water
4 tsp. yeast
4 tbsp. margarine or oil
1 tsp. vinegar
1 1/2 C water (I made mine warm)
3 eggs
Combine 1st six ingredients in your mixing bowl.
Combine the next three ingredients in a small bowl or cup and mix to "proof" the yeast.
Once the yeast mixture has gotten frothy, mix all the ingredients together in your mixer bowl and set it somewhere warm to rise (optional). Once it's risen (or not if you're in a hurry), preheat your oven to 400 degrees. Line 2 cookie sheets with parchment paper. Form your bun shapes on the parchment paper. Bake for approximately 15-20 minutes, or until golden brown on the outside.
This recipe can be used for a myriad of things. I have used it for pizza crust in addition to the buns. It works great but I found Bob's Red Mill pizza mix a little easier to use. I do recommend it for the buns, however, it's the best recipe I've found :)
amy
Friday, March 18, 2011
Thursday, March 17, 2011
Quinoa Salad
First of all, there is NO way my kids would consent to eat this. This is strictly a Mommy treat at my house. However, you may have kids that don't despise tomatoes and "green things" so use it if you think you can get it past them. If not, more for you!
Salad:
1 C uncooked quinoa
2 C organic broth (I use chicken)
1 container grape tomatoes, halved
1/2 C finely chopped fresh parsley
1 good sized cucumber, cut into small pieces
1 bunch of scallions, finely sliced
6 oz (or more) goat or sheep milk feta (I get mine cheap at Phoenicia)
Dressing:
1/4 C olive oil
1/4 C apple cider vinegar
Juice of 1 fresh lemon
1/2 tsp. garlic salt
Cook quinoa with broth according to package directions. When cooked, cool in the fridge for a couple of hours. Chop up all the vegetables, crumble the feta, and mix up the dressing ingredients. In a large bowl, mix it all together. You may want to let this sit for a couple of hours to allow the flavors to marry...or you can suck some down right away and let the rest sit and marry ;) The latter is the method my mother in law employed over the last two batches and it works just fine....yum!
Salad:
1 C uncooked quinoa
2 C organic broth (I use chicken)
1 container grape tomatoes, halved
1/2 C finely chopped fresh parsley
1 good sized cucumber, cut into small pieces
1 bunch of scallions, finely sliced
6 oz (or more) goat or sheep milk feta (I get mine cheap at Phoenicia)
Dressing:
1/4 C olive oil
1/4 C apple cider vinegar
Juice of 1 fresh lemon
1/2 tsp. garlic salt
Cook quinoa with broth according to package directions. When cooked, cool in the fridge for a couple of hours. Chop up all the vegetables, crumble the feta, and mix up the dressing ingredients. In a large bowl, mix it all together. You may want to let this sit for a couple of hours to allow the flavors to marry...or you can suck some down right away and let the rest sit and marry ;) The latter is the method my mother in law employed over the last two batches and it works just fine....yum!
Monday, February 28, 2011
Tuna Noodle Casserole
This is one of my very favorite comfort foods. I was pretty sure I was going to have to live without it until I stumbled across a recipe that I could adapt to my tastes. This is amazing - tastes like the real thing!
1 12 oz bag of Tinkyada brown rice macaroni - cooked
3 cans of light tuna - drained (not albacore - too much mercury)
1 10 oz bag of frozen peas and carrots - rinsed in hot water to thaw
3 tbsp Earth's Balance margarine
1/4 cup white rice flour
2 cups chicken broth
1/4 cup real mayonnaise
1 tbsp minced onion
1/2 tsp sea salt
pepper to taste
1 cup potato chip crumbs (or more if you like)
Mix the cooked macaroni, tuna and peas and carrots in a casserole dish. Make a roux over medium heat with the butter and white rice flour. Add broth slowly and whisk until smooth. Add minced onion and salt, keep whisking. Whisk in mayo and blend until smooth and the consistency of alfredo sauce. Pour sauce over noodle/tuna/vegetable mixture and mix thoroughly. Cover top with potato chip crumbs and bake 30 mins in a 350 degree oven. Enjoy!
1 12 oz bag of Tinkyada brown rice macaroni - cooked
3 cans of light tuna - drained (not albacore - too much mercury)
1 10 oz bag of frozen peas and carrots - rinsed in hot water to thaw
3 tbsp Earth's Balance margarine
1/4 cup white rice flour
2 cups chicken broth
1/4 cup real mayonnaise
1 tbsp minced onion
1/2 tsp sea salt
pepper to taste
1 cup potato chip crumbs (or more if you like)
Mix the cooked macaroni, tuna and peas and carrots in a casserole dish. Make a roux over medium heat with the butter and white rice flour. Add broth slowly and whisk until smooth. Add minced onion and salt, keep whisking. Whisk in mayo and blend until smooth and the consistency of alfredo sauce. Pour sauce over noodle/tuna/vegetable mixture and mix thoroughly. Cover top with potato chip crumbs and bake 30 mins in a 350 degree oven. Enjoy!
Friday, February 11, 2011
More Discoveries for "On The Cheap"
It's been a while since I've posted. I have been very wrapped up in my little Mommy/Teacher/Wife world - it's busy these days! Anyway, I've discovered some more grocery items worth a look.
Amazon: I mentioned this subscription service in an earlier post but I have broadened my use of it and am even more in love than ever. This week, I discovered Arrowhead Mills Maple Buckwheat Flakes - thanks to my Fairy Grocerymother. Wow, super yummy, gluten free and relatively cheap for organic gf/cf cereal ($14.83 shipped for 6 boxes). Also, I now order my agave nectar through Amazon and get a better deal than Costco...I feel a little guilty for cheating on my beloved Costco...Anyway, also worth a mention is their prices on g/f pasta - no subscription service yet but still a good discount and free shipping.
Wal-Mart: Let me start this by saying that I HATE WAL-MART. However, they have Earth's Balance margerine and for me, it's way closer to go go there and buy 3 small tubs for the price of 1 large tub at Whole Food's. I fight the power and resist all the other cheapo merchandise so, in a sense, I'm sticking it to the man...at least that's what I tell myself so I can sleep at night with my ill gotten margarine.
Some new food discoveries:
Beanitos: These chips have saved mexican food for me! Seriously! I'm allergic to corn. The asthma attacks and itchy spots are not pretty so I don't eat it. When we go to mexican restaurants, I sit there hungry and resentful while the rest of my family sucks down copious portions of lovely fried corn chips. No more, I tell you! I whip out my new obsession, Beanitos, which are corn chip like but made from beans and rice. Not only are they delicious but are also loaded with fiber and protein (remember my obession over protein?). Yay! The red sauce at Los Cucos has no idea what hit it! Anway, they have Beanitos at HEB but it's much cheaper to buy a case at Whole Foods and get their case discount. Now, if only I'd remember the margarine while I'm there, I won't have to sneak into Wal-Mart...
Cashew Clusters and Triple Berry Crunch (Mrs. May's): These are super snacky items that even my kids love. This makes me happy because I would rather have them snack on these than chips. However, they are expensive, even on my beloved Amazon. This is where Costco shines - bags are 1/2 the price at Costco than anywhere else and just as delicious! And, here again is another victory in the protein war against my carb hungry children! Mwahahahahahaha.....
OK, the low battery sign is flashing at me so I guess this is it for now. Happy eating!
Amazon: I mentioned this subscription service in an earlier post but I have broadened my use of it and am even more in love than ever. This week, I discovered Arrowhead Mills Maple Buckwheat Flakes - thanks to my Fairy Grocerymother. Wow, super yummy, gluten free and relatively cheap for organic gf/cf cereal ($14.83 shipped for 6 boxes). Also, I now order my agave nectar through Amazon and get a better deal than Costco...I feel a little guilty for cheating on my beloved Costco...Anyway, also worth a mention is their prices on g/f pasta - no subscription service yet but still a good discount and free shipping.
Wal-Mart: Let me start this by saying that I HATE WAL-MART. However, they have Earth's Balance margerine and for me, it's way closer to go go there and buy 3 small tubs for the price of 1 large tub at Whole Food's. I fight the power and resist all the other cheapo merchandise so, in a sense, I'm sticking it to the man...at least that's what I tell myself so I can sleep at night with my ill gotten margarine.
Some new food discoveries:
Beanitos: These chips have saved mexican food for me! Seriously! I'm allergic to corn. The asthma attacks and itchy spots are not pretty so I don't eat it. When we go to mexican restaurants, I sit there hungry and resentful while the rest of my family sucks down copious portions of lovely fried corn chips. No more, I tell you! I whip out my new obsession, Beanitos, which are corn chip like but made from beans and rice. Not only are they delicious but are also loaded with fiber and protein (remember my obession over protein?). Yay! The red sauce at Los Cucos has no idea what hit it! Anway, they have Beanitos at HEB but it's much cheaper to buy a case at Whole Foods and get their case discount. Now, if only I'd remember the margarine while I'm there, I won't have to sneak into Wal-Mart...
Cashew Clusters and Triple Berry Crunch (Mrs. May's): These are super snacky items that even my kids love. This makes me happy because I would rather have them snack on these than chips. However, they are expensive, even on my beloved Amazon. This is where Costco shines - bags are 1/2 the price at Costco than anywhere else and just as delicious! And, here again is another victory in the protein war against my carb hungry children! Mwahahahahahaha.....
OK, the low battery sign is flashing at me so I guess this is it for now. Happy eating!
Thursday, November 25, 2010
GF/CF Chocolate Pie
Let me begin by saying I don't like Pumpkin Pie - sorry that's not a recipe I have. However, for some strange cultural reason, Thanksgiving must come with pie. Chocolate is always popular with my crew...especially the Mommy of the crew so I set my sights on creating the perfect pie for me. Therefore, this recipe was adapted and put together from a few related recipes I found on the web. It was truly spectacular - especially paired with a couple scoops of homemade peppermint stick ice cream (see Ice Cream! post for recipe)
Crust:
1 cup superfine brown rice flour (see tips)
1/2 cup arrowroot starch OR cornstarch
1/4 cup amaranth flour
1/4 cup white rice flour
1 tablespoon cane sugar (OMIT sugar if making a savory filling)
1/4 teaspoon xanthan gum OR guar gum
1/4 teaspoon salt
1 tablespoon ice water
1 large, lightly beaten egg
12 tablespoons (1 1/2 cups) very cold Earth's Balance Margarine
Mix dry ingredients in a large bowl. Cut in margarine and mix with a pastry cutter until mix is in course crumbs. Add egg and ice water and mix. If the mixture is too dry, add a little more water. If it's hot in your house when you're making this crust, it will be very sticky. Put it in the fridge until it's firmed up. I don't roll my pie crust, I just press it into place in an oiled pie plate. if you want to mess with rolling, put your crust between two sheets of parchment paper and have a go :) Pre bake this crust at 350 until golden - about 30 minutes.
Filling:
Topping: 1 cup of frozen Guittard or Ghirardelli semi sweet chocolate chips (these are both non-dairy) pulsed in a food processor until crumbly. Sprinkle these on top of cold pie.
Chow down!!
Crust:
1 cup superfine brown rice flour (see tips)
1/2 cup arrowroot starch OR cornstarch
1/4 cup amaranth flour
1/4 cup white rice flour
1 tablespoon cane sugar (OMIT sugar if making a savory filling)
1/4 teaspoon xanthan gum OR guar gum
1/4 teaspoon salt
1 tablespoon ice water
1 large, lightly beaten egg
12 tablespoons (1 1/2 cups) very cold Earth's Balance Margarine
Mix dry ingredients in a large bowl. Cut in margarine and mix with a pastry cutter until mix is in course crumbs. Add egg and ice water and mix. If the mixture is too dry, add a little more water. If it's hot in your house when you're making this crust, it will be very sticky. Put it in the fridge until it's firmed up. I don't roll my pie crust, I just press it into place in an oiled pie plate. if you want to mess with rolling, put your crust between two sheets of parchment paper and have a go :) Pre bake this crust at 350 until golden - about 30 minutes.
Filling:
1 1/2 cups sugar
1/2 cup cocoa powder
1/3 cup arrowroot
1/4 tsp salt
3 egg yolks
1 cup Silk vanilla creamer
2 cups cashew cream**
1 1/2 teaspoons GF vanilla
Combine sugar, arrowroot, cocoa and salt in a heavy saucepan.
Whisk together egg yolks, coconut milk and cashew cream. Add to saucepan.
Cook over medium heat, stirring constantly until mixture has thickened and boils, about 10 minutes.
Remove from heat and add vanilla.
Let cook and pour into a precooked pie crust.
Refrigerate 4-5 hours or overnight.
**To make Cashew Cream: Blend 1 cup raw, unsalted cashews and 1 ½ cups of water in a food processor until completely smooth.
Topping: 1 cup of frozen Guittard or Ghirardelli semi sweet chocolate chips (these are both non-dairy) pulsed in a food processor until crumbly. Sprinkle these on top of cold pie.
Chow down!!
Perfect Stuffing
This recipe was adapted from Living Without - it was super tasty in our Thanksgiving Turkey!
10 cups gluten-free bread cubes (I used Udi’s)
2 cups chopped onion
4 stalks celery, chopped
2 cups fresh arugula
1 lb turkey sausage
1 cup dried cranberries
1½ cups gluten-free chicken stock
4 eggs or appropriate replacement
2 teaspoons poultry seasoning
½ tsp salt
10 cups gluten-free bread cubes (I used Udi’s)
2 cups chopped onion
4 stalks celery, chopped
2 cups fresh arugula
1 lb turkey sausage
1 cup dried cranberries
1½ cups gluten-free chicken stock
4 eggs or appropriate replacement
2 teaspoons poultry seasoning
½ tsp salt
1. Preheat oven to 350 degrees. Spread bread cubes on cookie sheets in a single layer and bake in oven until cubes are dry, about 15 minutes.
2. In a large skillet, brown sausage, set aside and sauté onion and celery in sausage grease until soft. Remove from heat.
3. In a large mixing bowl, combine bread cubes, onion mixture and remaining ingredients. Mix until bread is thoroughly moistened.
4. Place stuffing into a lightly oiled baking dish. Bake covered in a 350-degree oven for 45 minutes. Remove cover and continue baking to let stuffing brown, about 10 minutes. Alternatively, place stuffing into turkey cavity, lightly packed, and cook according to weight of the bird.
Saturday, November 13, 2010
Sneaky Lasagna - Cow's Milk Free
So, this is another chapter in the epic "How to get more protein in my kids without them knowing it" saga. You can use the sauce for any dish that calls for marinara sauce - it's tasty!
1 32 oz jar of organic spaghetti sauce (I get mine at Costco and love it)
1 can of red beans
1 10 oz container of frozen spinach - thawed and drained (not squeezed)
8 oz organic tomato sauce
Salt and/or pepper to taste
1 lb of firm tofu
2 eggs
2 tbsp rice flour
1 large onion
1 tsp minced garlic
olive oil
1 lb ground turkey or chicken sausage
1/2 lb haloumi cheese (made from sheep milk)
1/2 lb romano pecorino cheese (imported also made from sheep milk)
1 pkg gluten free lasagna noodles (I use DeBoles rice lasagna because it's readily available)
Sauce: Puree your beans and spinach with the tomato sauce, adding spaghetti sauce slowly. Once it's all smooth, you can set all the sauce aside. Add salt and pepper to taste if you like.
Tofu: Press tofu between 2 plates lined with paper towel. Put a heavy book on the top plate to get a good squeeze on the tofu. Let it sit there for about 20 minutes. In a large bowl, beat the two eggs and add the rice flour. Mash in the squeezed tofu and mix all together.
Meat: Dice onion. Add olive oil to a skillet and saute onions and garlic until onions get a little browned. Add sausage and cook thoroughly. Add your sauce mixture to the cooked meat mixture.
While Meat is cooking, bring a big pot of water to a boil, add a little salt to season pasta. Cook noodles about 5 minutes - they will still be firm but pliable. That's fine - they will cook more in the oven. Rinse with cold water in a colander so you can handle them.
Cheese: Shred your cheeses and set aside. A word about sheep cheese - yes, they do contain casein. However, I am allergic to cow's milk and these cheeses do not cause a reaction in my body. My children react behaviorally to cow's milk products and the sheep cheese does not cause a reaction in them either. You can try it as a delicious alternative to cow's cheese and/or non-dairy cheeses.
Assembly: Line your 9x12 inch lasagna pan with some sauce. Lay 1/3 of your noodles over top of sauce. Put more sauce over your noodles. Spread 1/2 of your tofu mixture over top of the sauce. Lay down another 1/3 of your noodles, more sauce, and the rest of the tofu mixture. Lay down the remaining 1/3 of the noodles, the rest of the sauce, and the cheese as the top layer. Cover with foil. Bake at 375 for 30 minutes. Remove foil and bake an additional 15 minutes.
This is super yummy and protein packed. My kids devour this every time I make it - even my picky guy who doesn't like his food touching loves this recipe. Happy eating!!
1 32 oz jar of organic spaghetti sauce (I get mine at Costco and love it)
1 can of red beans
1 10 oz container of frozen spinach - thawed and drained (not squeezed)
8 oz organic tomato sauce
Salt and/or pepper to taste
1 lb of firm tofu
2 eggs
2 tbsp rice flour
1 large onion
1 tsp minced garlic
olive oil
1 lb ground turkey or chicken sausage
1/2 lb haloumi cheese (made from sheep milk)
1/2 lb romano pecorino cheese (imported also made from sheep milk)
1 pkg gluten free lasagna noodles (I use DeBoles rice lasagna because it's readily available)
Sauce: Puree your beans and spinach with the tomato sauce, adding spaghetti sauce slowly. Once it's all smooth, you can set all the sauce aside. Add salt and pepper to taste if you like.
Tofu: Press tofu between 2 plates lined with paper towel. Put a heavy book on the top plate to get a good squeeze on the tofu. Let it sit there for about 20 minutes. In a large bowl, beat the two eggs and add the rice flour. Mash in the squeezed tofu and mix all together.
Meat: Dice onion. Add olive oil to a skillet and saute onions and garlic until onions get a little browned. Add sausage and cook thoroughly. Add your sauce mixture to the cooked meat mixture.
While Meat is cooking, bring a big pot of water to a boil, add a little salt to season pasta. Cook noodles about 5 minutes - they will still be firm but pliable. That's fine - they will cook more in the oven. Rinse with cold water in a colander so you can handle them.
Cheese: Shred your cheeses and set aside. A word about sheep cheese - yes, they do contain casein. However, I am allergic to cow's milk and these cheeses do not cause a reaction in my body. My children react behaviorally to cow's milk products and the sheep cheese does not cause a reaction in them either. You can try it as a delicious alternative to cow's cheese and/or non-dairy cheeses.
Assembly: Line your 9x12 inch lasagna pan with some sauce. Lay 1/3 of your noodles over top of sauce. Put more sauce over your noodles. Spread 1/2 of your tofu mixture over top of the sauce. Lay down another 1/3 of your noodles, more sauce, and the rest of the tofu mixture. Lay down the remaining 1/3 of the noodles, the rest of the sauce, and the cheese as the top layer. Cover with foil. Bake at 375 for 30 minutes. Remove foil and bake an additional 15 minutes.
This is super yummy and protein packed. My kids devour this every time I make it - even my picky guy who doesn't like his food touching loves this recipe. Happy eating!!
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