Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Monday, February 7, 2011
Monday, January 10, 2011
as promised... hashbrown waffels...
How has your day been?
The sun has been shining here, the children have endless energy and i'm tired. Looking forward to Matt getting home from work, the roast beef dinner that is in the oven, and maybe the kids going to bed early tonight since no one decided to nap... A girl can dream right?
How has your day been?
The sun has been shining here, the children have endless energy and i'm tired. Looking forward to Matt getting home from work, the roast beef dinner that is in the oven, and maybe the kids going to bed early tonight since no one decided to nap... A girl can dream right?
Saturday, January 8, 2011
I can't stop cooking!
Today for lunch I tried making hash browns in the waffle maker. They turned out rather tasty and now i have found a new way to make hash browns!
So what you do is Take 1 1/2 pound of hash browns (if you do frozen hash browns then leave them out to thaw and squeeze out the excess water, and if you use fresh squeeze out excess water) 1 tablespoon oil, and 1 teaspoon salt mix together and scoop into 4 equal parts on a preheated on high waffle iron (about 1/2 cup per section). Cook for about 15 minutes and walla... hash brown waffles. If your waffle iron does not have a function to do different temps, i would say just cook the hash browns a little longer. I think it just really depends on every ones waffle iron on time and you might have to experiment for a bit to get it just right, but it's worth it because it's super tasty. Next time i make it I'll take a picture.
So what else did i make today? well I tried a gluten free soft pretzel recipe. It was OK.. not good enough for me to say YOU HAVE TO TRY IT.. and i think it may need some tweaking and it could taste and turn out well... here is the result that i got for the first try.
And the last thing that i tried today was chocolate cookies with white chocolate chips...
Basically use the chocolate chip recipe that i posted earlier (I'll learn how to link up soon... i really will) and replace 3 tablespoons of the flour blend with unsweetened cocoa powder, also replace the chocolate chips with white chocolate chips. Did i mention, GLUTEN FREE?!?! Seriously... if i gain weight it's going to be off of these cookies. Good thing I'm training for a 10K right now.
Okay enough with the food. Today was a great day despite Matt being sick, but he's such a great Daddy and hard working husband, he played with the kids all day and also got to tilling up my garden and mixing in some manure so we can have big juicy veggies this summer/fall! Thanks to Ferdinand (our steer) for providing the manure. :)
(You've gotta love the 40 degree winters in the pacific northwest, though i hear we are supose to get a some heavy snow this week, i guess we'll see)
what do you do with little boys who have lots of energy?
You stick them on the treadmill, and i promise you, he likes it very much!
Oh and i had to share this picture. Matt made the boys a toy box. The boys like to sit in it and play pretend, like it's a train or a cave. Daniel is actually just hiding out from Elijah in this picture because he needed a break from him.
So what you do is Take 1 1/2 pound of hash browns (if you do frozen hash browns then leave them out to thaw and squeeze out the excess water, and if you use fresh squeeze out excess water) 1 tablespoon oil, and 1 teaspoon salt mix together and scoop into 4 equal parts on a preheated on high waffle iron (about 1/2 cup per section). Cook for about 15 minutes and walla... hash brown waffles. If your waffle iron does not have a function to do different temps, i would say just cook the hash browns a little longer. I think it just really depends on every ones waffle iron on time and you might have to experiment for a bit to get it just right, but it's worth it because it's super tasty. Next time i make it I'll take a picture.
So what else did i make today? well I tried a gluten free soft pretzel recipe. It was OK.. not good enough for me to say YOU HAVE TO TRY IT.. and i think it may need some tweaking and it could taste and turn out well... here is the result that i got for the first try.
And the last thing that i tried today was chocolate cookies with white chocolate chips...
Basically use the chocolate chip recipe that i posted earlier (I'll learn how to link up soon... i really will) and replace 3 tablespoons of the flour blend with unsweetened cocoa powder, also replace the chocolate chips with white chocolate chips. Did i mention, GLUTEN FREE?!?! Seriously... if i gain weight it's going to be off of these cookies. Good thing I'm training for a 10K right now.
Okay enough with the food. Today was a great day despite Matt being sick, but he's such a great Daddy and hard working husband, he played with the kids all day and also got to tilling up my garden and mixing in some manure so we can have big juicy veggies this summer/fall! Thanks to Ferdinand (our steer) for providing the manure. :)
(You've gotta love the 40 degree winters in the pacific northwest, though i hear we are supose to get a some heavy snow this week, i guess we'll see)
what do you do with little boys who have lots of energy?
You stick them on the treadmill, and i promise you, he likes it very much!
Oh and i had to share this picture. Matt made the boys a toy box. The boys like to sit in it and play pretend, like it's a train or a cave. Daniel is actually just hiding out from Elijah in this picture because he needed a break from him.
Wednesday, January 5, 2011
Chewy Chocolate Chip cookies
Okay people.. I'm going to let you in on a gluten free secret that I've come to discover over the past couple of years... it's all in the flour. You can't just stick with one flour when you are baking gluten free. White rice flour, sweet sorghum flour, tapioca flour, brown rice flour, garbanzo bean flour... etc... you can't just use one. The best way to a half way decent gluten free meal is having a good flour blend. So.. that being said.. the best flour blend i have used and tried through many recipes and succeeded so far is the one that Silvana Nardone uses in her cookbook "Cooking for Isaiah". Seriously, if you are going gluten free, are gluten free or know someone who is gluten free, get this cookbook! Okay... so the selling is done and on to the recipe, because I'm just going to share it on here... my version...
Chewy Chocolate chip cookies (previously chewy chocolate chunk cookies, but i just had chips)
1 cup plus 3 tablespoons Silvana's all purpose flour blend (i posted this on an earlier post on gluten free food and i would link up to it if i had the time or energy but i don't so you'll have to go find it yourself !)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened butter (in the cookbook it says vegetable shortening, BUT i like to do butter and Joshua can tolerate dairy in cooking so i stick with butter, because it's just better)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla (i usually just pour in however much looks tasty to me)
1 cup semisweet chocolate chips, chunks, whatever you prefer
preheat oven to 375. lightly grease baking sheet. In a small bowl whisk together the flour baking powder baking soda and salt
In a separate bowl beat together butter, brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla. Gradually mix in the flour mixture and stir in chocolate.
Using a spoon scoop into balls and drop the dough unto cookie sheet. Bake until golden at the edges (i would say anywhere from 9-12 minutes depending on your oven) let cool for a minute on the pan. and then transfer with a spatula to a plate. And yummy gluten free cookie eating will be yours!
Chewy Chocolate chip cookies (previously chewy chocolate chunk cookies, but i just had chips)
1 cup plus 3 tablespoons Silvana's all purpose flour blend (i posted this on an earlier post on gluten free food and i would link up to it if i had the time or energy but i don't so you'll have to go find it yourself !)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened butter (in the cookbook it says vegetable shortening, BUT i like to do butter and Joshua can tolerate dairy in cooking so i stick with butter, because it's just better)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla (i usually just pour in however much looks tasty to me)
1 cup semisweet chocolate chips, chunks, whatever you prefer
preheat oven to 375. lightly grease baking sheet. In a small bowl whisk together the flour baking powder baking soda and salt
In a separate bowl beat together butter, brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla. Gradually mix in the flour mixture and stir in chocolate.
Using a spoon scoop into balls and drop the dough unto cookie sheet. Bake until golden at the edges (i would say anywhere from 9-12 minutes depending on your oven) let cool for a minute on the pan. and then transfer with a spatula to a plate. And yummy gluten free cookie eating will be yours!
Monday, January 3, 2011
C is for Cookie
Don't these look good?
I know what you are thinking...They can't be gluten free, they look to good... oh but they are gluten free! Do you want the recipe? Just leave me a comment and i'll share it with you :)
I know what you are thinking...They can't be gluten free, they look to good... oh but they are gluten free! Do you want the recipe? Just leave me a comment and i'll share it with you :)
Friday, December 31, 2010
Onion rings
Oh MY GOODNESS.. that's about all i have to say about homemade gluten free onion rings.. I've died and gone to gluten free deep fried heaven. Though i think my stomach is not to happy with the grease, but my tastebuds are still dancing in delight.
first before i give you the onion ring recipe you need to know the pancake mix recipe.
Silvana's pancake mix
2 cups silvana's all purpose flour blend (found in ny early posts)
1 cup plus 2 tablespoon sugar
3 tablespoons baking powder
2 1/3 teaspoons salt
whisk together and store in an airtight container in a cool dry place.
now unto the main event....
Onion Rings
4 cups vegetable oil for frying
2 cups silvana's pancake mix
1 tsp. chili powder
Salt
3 1/2 cups cold sparkling water
2 large onions, cut crosswise into 1/2 inch slices and separated into rings
In large pot or deep fryer heat oil to 380 degrees F
In Large bowl whisk together the pancake mix, chili powder and 1 tsp. salt. Add sparkling water and whisk until smooth.
Working in batches, coat onion rings with the batter, carefully add to the hot oil and fry, turning once until golden and crisp, about 2 or so minutes. Drain on paper towels and sprinkle with salt.I know to some these photo's do not look appetizing and you can feel your arteries clog up just by looking... but here you are anyway... seriously... SUPER YUMMY
first before i give you the onion ring recipe you need to know the pancake mix recipe.
Silvana's pancake mix
2 cups silvana's all purpose flour blend (found in ny early posts)
1 cup plus 2 tablespoon sugar
3 tablespoons baking powder
2 1/3 teaspoons salt
whisk together and store in an airtight container in a cool dry place.
now unto the main event....
Onion Rings
4 cups vegetable oil for frying
2 cups silvana's pancake mix
1 tsp. chili powder
Salt
3 1/2 cups cold sparkling water
2 large onions, cut crosswise into 1/2 inch slices and separated into rings
In large pot or deep fryer heat oil to 380 degrees F
In Large bowl whisk together the pancake mix, chili powder and 1 tsp. salt. Add sparkling water and whisk until smooth.
Working in batches, coat onion rings with the batter, carefully add to the hot oil and fry, turning once until golden and crisp, about 2 or so minutes. Drain on paper towels and sprinkle with salt.I know to some these photo's do not look appetizing and you can feel your arteries clog up just by looking... but here you are anyway... seriously... SUPER YUMMY
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