Monday, April 16, 2007
Saturday, April 14, 2007
Here is my revised barbeque sauce recipe:
1 cup gfcf ketchup (I use Heinz Organic)
¼ cup vinegar (I used Bragg's Apple Cider Vinegar)
½ cup maple syrup
2 teaspoons lemon juice
1 teaspoon gfcf soy sauce (I use San-J Organic Tamari Wheat Free Soy Sauce)
¼ teaspoon black pepper
1/8 teaspoon ground allspice
Pinch celery salt
Pinch mustard powder
Combine all ingredients in a small sauce pan and simmer over medium heat for 5 minutes. Store in a glass jar.
Monday, April 09, 2007
GFCF Banana Spice Muffins
2 cups GF Flour (I used Bob’s Red Mill GF Mix)
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
½ cup cf margarine (I used Crystal Farms Dairy Free)
1 cup sugar
2 large eggs
1 cup milk substitute (I used Vance’s Dari Free)
1 teaspoon vanilla
2 very ripe bananas, mashed but still chunky
Preheat oven to 400 degrees. Coat muffin pans with non stick spray or use paper liners.
Thoroughly mix flour, baking powder, salt, ginger, cinnamon, and nutmeg in medium bowl.
Cream margarine and sugar in large bowl with electric mixer for 3 minutes or until light and fluffy. Beat in eggs one at a time, then milk substitute and then vanilla. On low speed blend in dry ingredients and bananas just until combined; do not over mix.
Spoon batter into prepared muffin cups, dividing evenly.
I was going for smaller child size muffins and I baked them 20 minutes and it made 24. If you want large muffins with tall tops, put into 12 muffin cups and cook 25 to 30 minutes. Muffins will be done with toothpick inserted in the center comes out clean.
And the finished product.
And the recipe:
Magic Mineral Broth
This isn’t just a regular vegetable stock. This pot of yum is high in potassium and numerous trace minerals. Sipping this nutrient-rich stock is like giving your body an internal spa treatment. Use it as a base for all your favorite soups and rice dishes. Don’t be daunted by the ingredient list. Simply chop the ingredients in chunks and throw them in the pots, roots, skins, and all.
6 unpeeled carrots with half the green tops, cut into thirds
2 unpeeled medium yellow onions, cut into chunks
1 leek, both white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf Italian parsley
4 medium red potatoes with skins on, quartered
2 Japanese or Hannah's yams or sweet potatoes with skins on, quartered
1 Garnet yam with skin on, quartered
1 tablespoon sea salt
1 (6-inch by 1- inch) strip of kombu
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries
In a 12-quart or larger stockpot, combine all ingredients. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer a minimum of 2 hours. As the stock simmers some water will evaporate; add more if vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the stock using a large coarse-mesh strainer (remember to use a heat-resistant container underneath).
Bring to room temperature before refrigerating or freezing.
Magic Mineral Broth can be frozen up to six months in a variety of air-tight container sizes for every use.
Makes 6 to 7 quarts
This recipe is copywrited by Rebecca Katz and is from here: http://www.onebiteatatime.com/index.php?option=com_frontpage&Itemid=1
It is very tasty by itself, but I plan to start substituting it for chicken broth in many of my recipes.
Finally a GFCF cheerio substitute that tastes decent. I don't know about the other flavors - we only bought this one, but it sure beats the PerkyO's and the other brand we tried.
And Andy begged for Pizza, so we tried this and it wasn't bad - expensive, but not bad. $4.49 for this small pizza. Madwoman Foods is a local company here and all of there products are GF, but not all are CF. I was suspicious of the wheylow they use as a sweetener and investigated it and it turns out it is CF. Here is a link to their website - they do sell over the internet. http://www.madwomanfoods.com/ I don't know that I would buy these all the time, but when the other kids are having pizza..... Did I mention it is a very small pizza? I didn't measure it, but it couldn't have been more than 5 inches across.
Monday, April 02, 2007
Sunday, April 01, 2007
GFCF Indian Rice
¼ cup CF margarine (I used Crystal Farms Dairy Free)
1 medium onion, chopped
1 ½ cups uncooked brown rice
½ teaspoon salt
½ teaspoon allspice
½ teaspoon turmeric
¼ teaspoon curry powder
1/8 teaspoon pepper
3 ½ cups chicken broth (you can use any broth or even water, but broth gives better flavor)
¼ slivered almonds
Heat oven to 350 degrees. Melt margarine in pan. Add onion and rice; cook and stir until rice is yellow and onion is tender. Stir in seasonings. Pour into ungreased 2 quart casserole. Heat chicken broth to boiling and stir into rice mixture. Cover tightly and bake about 45 minutes or until liquid is absorbed and rice is tender. Stir in almonds.
8 servings (1/2 cup each)
Kathi’s Old Fashioned Baked Beans (can also be made in the slow cooker)
1 pound dried navy or great northern beans
2 tablespoons olive oil
1 cup chopped onions
2 cloves garlic, chopped
1 ½ cups dark brown sugar
2 cups ketchup
6 tablespoons maple syrup
6 tablespoons dark molasses
½ cup soy sauce -make sure it is gf!
½ teaspoon salt
¼ teaspoon pepper
Rinse and pick through the beans. Soak them overnight in a large pot of water.
Rinse the soaked beans well under cold water, and place them in a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer covered until tender – an hour or two. Drain.
Heat the olive oil in a large heavy saucepan. Add the onions and garlic and cook until wilted – about 5 minutes.
Add the brown sugar and stir over medium-low heat until it has dissolved, about 5 minutes. Stir in ketchup, syrup, molasses, soy sauce, salt and pepper. Mix well.
Pour Beans into an oven proof 2 quart casserole dish. Pour sauce over them and mix well.
Cover the casserole and cook in oven at 300 degrees, stirring occasionally for 3 hours.
Uncover, stir and bake uncovered until the sauce is thick and syrupy.
Here's the recipe as it stands now:
GFCF Lemon Squares
1 cup GF flour (I use Bob’s Red Mill GF Mix)
½ CF margarine (I use Crystal Farms Dairy Free)
¼ Powdered Sugar
¼ teaspoon lemon oil (optional)
¾ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
¼ cup lemon juice
¼ teaspoon lemon oil (optional)
Heat oven to 350 degrees. Mix thoroughly flour, margarine and powdered sugar. Press in ungreased square pan, 8x8x2 building up a slight edge. Bake 20 minutes
Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool and cut into squares. Makes 16 squares.