Today I finally made an acceptable alternative. I also solved my 'the spinach in this dish is giving it a grainy texture, wtf I thought I'd washed the stuff' problem, *and* the goat's cheese will last with the leftovers.
( Dietary and accessibility notes )
( What you need and what you do with it )
One Le Creuset 4 qt soup pot
Turn to medium-high heat
2 tablespoons olive oil
Dump in chopped up onion, celery, and carrots (my grocery store sells these in a nice package)
Stir around and let them hang out with the oil for a while (5 minutes? Ish?)
Smoked paprika and mudflats
Add two chicken breasts, chopped small
One 32 ounce thing of turkey broth
One tablespoon chicken better than boullion
Add season salt and lemon pepper
Cover and let cook on medium heat for the next 30 minutes.
Meanwhile, make your gnocchi according to package. (In this gluten-free household, we use CoraBella's gluten free gnocchi. A lot.)
As soon as the gnocchi and the soup are both done, drain the gnocchi and add it to the soup. Mix well, serve.
From start to us finishing up eating, this took less than an hour.
Pan fried gnocchi:
1 package pancetta (or any other pork)
One half large onion, chopped
One bell pepper, chopped
One package (gluten free) gnocchi
Some olive oil (unless using bacon or pork with decent amount fat)
Cut the pancetta in half. Put half of this in skillet on medium-high heat with onion and pepper and oil as needed.
Pull out pancetta at some point, let the onions/pepper get to deliciously caramelized. Add rosemary about this time.
Once your gnocchi is done boiling, drain and add to the skillet. Add rest of pancetta, make certain there's enough oil, flip it about 2 minutes in, and remove within five minutes.
Waffle iron hashbrowns:
Get out of waffle iron. Add frozen tater tots to your waffle iron. Keep it pressed down long enough for everything to cook and meld together. You want it crispy-crunchy. Takes about six minutes.
I will say this: This would probably be a pretty quick cake if a) you didn't have the attention span of a gnat, b) weren't trying to fool your brain into not-processing, and c) weren't in IM and also helping spelling and grammar pick a fic.
You might understand in here why, after it took like 30 minutes to do the following, Asp was really worried I'd made the lemon curd that another recipe in the book had called for. (Lemon Chiffon Cake, which would have taken half of forever, especially with fried-K_R cooking.)
1 package yellow gluten free cake mix (I used the Betty Crocker yellow cake mix for this one.)
1/4 cup granulated sugar
2/3 cup liquid (I used 1/3 cup Simply Lemonade, 1/3 cup lemon juice)
1/2 cup butter room temp/mildly melted
3 large eggs
1 tablespoon vanilla
Zest of 1 large lemon
Dump all of the above into mixing bowl. Beat on low until blended, then beat for another minute and a half.
Pour into two 9 inch round pans that are well greased.
Mine took 19 minutes to bake at 350. (I will note here that given our oven, they may have been done a little earlier, which may be why it does this odd impression of Yankee Cornbread. Lemon flavored Yankee Cornbread. With icing. Which does not change that the cake is delicious; it was just a little baffling last night.)
1 package of lemon yogurt
1 package cream cheese
~3/4 cup confectioner's sugar
Blend until it's definitely icing, then frost your layers together.
Here are the original recipes.
As we don't do a lot of ginger in the house or chili oil and remembering to do the mock soy ahead of time is hard, I've had to do some tweaking.
Mongolian beef sauce (tastes a lot like teriyaki):
1/4 cup mock soy sauce
2 teaspoons rice vinegar
3 Tablespoons brown sugar
Add on top of meat, cover, let simmer on medium heat about 5 minutes and it will be done and ready to eat.
Mock soy sauce:
1 cup gluten-free beef broth/stock
1 teaspoon rice vinegar
1 1/2 teaspoons dark unsulphured molasses
Literally one shake of powdered ginger
Liberal shaking of onion and garlic powder
Add all to small sauce pan. Set on medium-high heat, covered. Stir often so nothing burns. Once it's started boiling, stir again, turn off the heat, re-cover, and wait for it to reduce a bit. Should make about 1/2 to 3/4 cup mock soy sauce. Stays fine stored in our fridge in plastic containers for 2 weeks.
Accessibility Notes: This is a spoon-eating recipe. You will need to peel and dice potatoes, slice capsicum in small strips, peel and cut ginger into tiny cubes, cut up chicken if yours doesn't come from the store in handy bite-sized strips like mine did, open a tin, stir a full large skillet without slopping over, cook rice, and measure peanut butter out without screaming in frustration (I screamed).
Equipment Needed: A huge deep skillet pan thing or medium huge pot with lid. A wooden spoon for stirring. A ladle for serving. A knife and cutting block and a veg peeler (if you use one) for prep. A tablespoon measurement. A helper is awesome here for the prep.
( Curry! )
Mods: can we have tag: thai?
Large saucepan with lid
Silicone or wooden spoon
1 cup measure
Five to seven inch chopping knife
Fine-tooth grater or sharp knife (for zesting)
Citrus juicer (there are many complex devices. You won't need those).
1 US bag fresh cranberries (12 oz/340g)
2 under-ripe pears
1/3 cup white sugar
1/3 cup apple juice
3 Tbs cornstarch (or arrowroot or kuzu or other fine grain white thickener)
1. Turn cranberries into large bowl, add water to float. Pick over and remove any moldy or crushed berries. Let soak while you're doing the other things.
2. Peel pears, make four slices vertically to isolate the core and yield 4 pieces. Turn each to its flat side and slice to 1/4inch, then slice crossways to yield 1/4 inch pear cubes
3. Wash one orange well; some oranges have a light wax you need to remove with a stiff brush. Zesting citrus fruit takes much longer to describe than to do. The plan is to scrape off the colored layer of skin to yield approximately 1 Tbs orange zest. (Don't go into the white pith, which is bitter.) Hold a sharp knife blade perpendicular to the peel and scrape, or hold the peel against the rice-size holes on a grater and scrub. Once done zesting, cut both oranges in half and squeeze out the juice. One way is to cradle the half-orange in your palm, gently push a fork into the center of your palm (but stop before you hit the peel!) place the middle of the fork over a glass, and squeeze.
4. Pour 1/3 cup white sugar into your measuring cup.
5. Add in apple juice to reach 2/3 cup.
6. Put the pears, orange zest, oranges, orange juice, sugar, and apple juice in the saucepan on medium heat. Drain the cranberries and add them to the saucepan. Cover and let it slow boil for 10 minutes. Check it every 2 minutes and stir gently. Around ten minutes, you'll hear plop plop pip as the cranberries pop in half.
7. Before that point measure 3 Tbs white thickener into the measuring cup. Add 3 Tbs cold water. Stir thoroughly. If it turns lumpy, add a little bit more cold water until it stays in solution.
8. Adjust the heat so the berries are again at a slow boil. Pour in the thickener. The mixture will change from deep fuchsia to opaque light pink. Stir slowly for around 90 seconds. When the berries are again translucent, let it cook 15 more seconds and you're done.
9. Turn into a storage container, and if your weather is like mine, put it on the porch to cool, then stick it in the refrigerator. This will keep covered for at least a week. I've served it at Thanksgiving meals; it's a great side dish with pork chops; it's a welcome addition to hot cereal; and we just eat it for dessert at my house.
This meal idea is low-spoon, almost-instant, high-protein, doesn't dirty any more dishes except for a fork, requires only 2 EGGS in additional ingredients, and is pretty much guaranteed to fix your hunger pangs within 5 minutes, give or take.
( Egg and Mince Patties )
Accessibility Notes: You will need to be able to chop veg, stir in a pot, and blend either with an immersion blender or by transferring to a blender and back to the pot.
( Carrot Ginger Soup )
( Dietary and accessibility notes )
( Ingredients and method )
This works perfectly well as a one-pot meal. If I were serving it at a dinner party, though, I would accompany it with something... I'm thinking of my mother's cold rice and apple salad, which doesn't seem to be duplicated online but is not entirely unlike this rice salad here. Chronic meat-eaters might find baked vegetables like this a good accompaniment to roast chicken (stuff with sliced apples? Or is that overkill on the apples... lemon might counter-balance the sweetness nicely).
** I haven't worked out the ideal temperature / time ratio. An hour was nooot quite enough at 180 degrees. Either up the temperature or extend the time! I have this problem with the spicy vegetable bake, too.
Here is how I make "what needs to be used up in the fridge" soup, which can also turn into chili if you feel like seasoning it that way. Since it is infinitely adaptable, you can totally switch it up based on your dietary needs. I hope this makes sense; let me know if any of it needs clarification.
( Clean Out Your Fridge Soup )
The most important part of this recipe is a spice mixture called b'zaar. There are probably different ways of making it (just as there are different ways of making any curry powder.) If you have the ingredients, I highly recommend making some and using it in things like lentils, couscous, etc. It's nommy. However, in a pinch you could probably substitute another pre-made curry powder.
B'zaar (Libyan Curry Mix)
( Read more... )
Libyan Style Quinoa
( Read more... )
( finished cooking photo )
All things considered, between that and the fact that we don't keep buttermilk in the house --hell, we don't even keep dairy milk in the main fridge--, I probably should have chosen another recipe. Instead I went, "Okay. Hopefully, y'all don't hate this."
First things first, of course, was proving that I could make buttermilk out of Silk almond milk. Somewhere, my very Southern father was horrified Saturday night and had no idea why.
Second was making a gluten free pie crust.
Third was making certain I knew how to get around the bit of flour used in the recipe itself.
I used a gluten free pie crust mix that's made by a local company; it's sorghum flour and xanthan gum; I added the spectrum palm shortening, water, and sugar, froze it for about 20 minutes, oiled the pyrex pie plate, added the crust and then baked it for five minutes on 350.
This recipe will work with probably any crust, but I do recommend it's at least been in the oven for a few minutes before you add the filling.
( Ingredients )
( Directions )
( This makes enough for two people as a side dish )
Veg*ns use olive oil plus a medium diced onion instead of the bacon: sweat them on low for a long time so the onions get sweet and fragrant. Add more olive oil before you add the collards.
1/2 cup coconut oil
4 oz Ghiradelli semisweet baking bar
1/2 cup semisweet chocolate chips
Capful of vanilla
1/4 cup Ghiradelli cocoa
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
2 tablespoons coconut flour (we use 'Let's Do Organic' brand; it's the only one that I don't hate)
Close to 1/4 cup white sugar
I( Icing recipe )
Preheat oven to 350; oil one 9 in round cake pan. (I used two; it was unnecessary, though made for a nice layer cake.)
I took the chocolate and the oil and heated it in the microwave in a 2 cup liquid measuring cup. Together, about 1 min, with plenty of stirring.
Meanwhile, in the stand mixer, I beat the eggs, spices, and vanilla until fluffy. Then added all dry goods (except for the sugar) and beat until well mixed. Added the melted stuff, mixed.
Then I tasted and added sugar. Close to 1/4 cup white sugar was what worked for us today; I may try this one (due to the texture of the finished cake) with brown sugar next time.
Then I filled the cake pan(s) and put in oven for 8 minutes. Was very, very close to done; two more minutes finished. Next time, will put in for 9 and take out immediately.
Please realize our oven hates us, and therefore, my timing may not be yours. I pulled it out when it was well set and the edges looked like it might be close-to-too-done.
Let cool, ice the cake. We served with the aforementioned strawberries.
- 4 tablespoons melted butter
- 1/4 cup coconut flour
- 6 eggs
- 4 tablespoons warm honey
- 1/4 tsp salt
Preheat waffle iron (I always use the 2nd setting out of 5), grease generously with olive oil from the misto.
Whip 6 eggs in Kitchenaid. Add rest of ingredients. Mix all ingredients until smooth.
Pour batter onto waffle iron, and using the 1/4 cup, drop the batter to evenly distribute over the iron. Cook about 2 minutes, or until golden brown. (I have no brain; I wait until it goes green from red.) Repeat with the remaining batter.
I make about 5 waffles or so from this recipe. I also occasionally mix chocolate chips in for whichever ones of us want it.
( To the recipe )
( Yummy Gluten-Free Hamentaschen, recipe by Rella Kaplowitz )
This time, the dough didn't give me any of the same problems: it rolled out nicely, stuck together but didn't bounce back too much, and pinched into hamentaschen shapes very easily. However, in the oven the cookies melted down and turned into vaguely triangular flat puddles of cookie. They taste fantastic, but they don't look like hamentaschen.
( photographic evidence )
So, what did I do wrong?
I've got a couple of possibilities:
1) I used butter instead of margarine. But they have nearly identical melting points, so that shouldn't have made a difference.
2) Insufficient dough chilling. The recipe called for the dough to be chilled for one hour before rolling; I only chilled it half an hour, because I was working with the constraints of preschooler-bedtime creeping up on me. The dough rolled out fine, which is usually why you chill GF doughs--to get them solid enough to work with. However, it seems likely that the butter needed to be more solid going into the oven to allow them to keep their shape. If this seems like the case, then I think they'd need to be chilled after forming them, because working with the dough to shape them, not to mention keeping them out on the counter while you make the rest, would let them get warm.
3) Oven over-crowding. Both my top and bottom rack were full of cookies, and both of the sheets were crowded. That could have allowed the butter to melt more before the cookies set up, if they weren't cooking fast enough.
4) Something specific to GF baking. For the record, I don't think this is it--the recipe worked fine at every step up until they went into the oven, including rolling, which is always tricky. Plus, the first two are the only deviations from the recipe involved, and, given the way the hamentaschen look in her photo, they seem to have come together OK.
What's your guess on what went wrong with these cookies? I'd like to make a note for myself, so when I make them next year they can be equally delicious but slightly better looking, lol.