1/4 c. applesauce
2/3 c. sugar (try cutting it to 1/2?)
1 tsp. vanilla
1 c. zucchini, shredded
1 c. banana, mashed
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. gf flour (I used a combination of mixes and oatmeal flour)
1/2 tsp. xanthan gum
1 1/4 tsp. cinnamon
1 tsp. nutmeg
1 dash allspice
Mix wet ingredients together, then add dry. Stir until well combined. Pour into a 9x5" bread pan, or small loaf pans. Bake for 1 hour at 350 degrees. Cool on a wire rack.
Delicious, and sooo moist!
Saturday, May 26, 2012
Wednesday, May 16, 2012
"Oreo" Cookies
1/2 c. butter, room temperature, or 1/3 c. oil
1 c. sugar
1 tsp. vanilla
1 egg
1/2 c. tapioca flour
1/4 c. sorghum flour
1/2 c. brown rice flour
1/2 c. dark cocoa powder
1/2 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream together sugar and butter or oil. Add vanilla and egg. Beat together again for 2-3 minutes.Combine with the remaining ingredients. Mix together on low speed until the dough comes together. Pinch the dough off in small bits (teaspoon size) and roll in to a ball. Place on a greased cookie sheet and flatten with the palm or your hand. Bake the cookies for 8 – 9 minutes at 350 degrees. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.
Cookies can be eaten as is, stored in an airtight container for up to 10 days or so. OR you can fill them.
“Oreo” Cookie Filling
*Please note these measurements are ESTIMATES!)
1/3 c. shortening
1 1/2 2 c. powdered sugar (start with 1 1/2 cups)
1/2 tsp. vanilla extract
1/4 tsp. orange extract
1/4 tsp. lemon extract
2-3 T. cold water
Beat together all ingredients until a thick, non-sticky dough forms. Form the filling into 1-inch balls and press to the back of one cookie. Top with another cookie and press together.
1 c. sugar
1 tsp. vanilla
1 egg
1/2 c. tapioca flour
1/4 c. sorghum flour
1/2 c. brown rice flour
1/2 c. dark cocoa powder
1/2 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Cream together sugar and butter or oil. Add vanilla and egg. Beat together again for 2-3 minutes.Combine with the remaining ingredients. Mix together on low speed until the dough comes together. Pinch the dough off in small bits (teaspoon size) and roll in to a ball. Place on a greased cookie sheet and flatten with the palm or your hand. Bake the cookies for 8 – 9 minutes at 350 degrees. Allow to cool a couple minutes before sliding on to a cooling rack and cooling completely.
Cookies can be eaten as is, stored in an airtight container for up to 10 days or so. OR you can fill them.
“Oreo” Cookie Filling
*Please note these measurements are ESTIMATES!)
1/3 c. shortening
1 1/2 2 c. powdered sugar (start with 1 1/2 cups)
1/2 tsp. vanilla extract
1/4 tsp. orange extract
1/4 tsp. lemon extract
2-3 T. cold water
Beat together all ingredients until a thick, non-sticky dough forms. Form the filling into 1-inch balls and press to the back of one cookie. Top with another cookie and press together.
Thursday, May 10, 2012
Pea Pasta
1 c. green peas
2 oz. (60 g.) prosciutto or ham
2 tsp. olive oil
1 small onion, finely chopped
1/4 c. chicken stock
1/4 c. light cream, or milk
Saute onion in olive oil. Add the chicken stock, cream, and peas and bring to a boil. Stir in the ham just before serving. Serve over fettuccine; top with Parmesan cheese.
2 oz. (60 g.) prosciutto or ham
2 tsp. olive oil
1 small onion, finely chopped
1/4 c. chicken stock
1/4 c. light cream, or milk
Saute onion in olive oil. Add the chicken stock, cream, and peas and bring to a boil. Stir in the ham just before serving. Serve over fettuccine; top with Parmesan cheese.
Friday, May 4, 2012
Chicken "Nuggets"
1-1 1/2 lbs. shredded chicken
1/2 cup of Parmesan cheese (opt.)
1 c. mashed potatoes (leftovers work well)
1/2 c. quick oatmeal
one egg
1 tsp. dijon mustard
salt and pepper, to taste
Preheat oven to 375 degrees. Stir all ingredients together. Form into patties on a lightly greased cookie sheet. Bake for 15 mins., then flip and bake for 10 more minutes.
So . . . they are actually more like chicken patties than "nuggets," but the name got my kids really excited to eat them.
So . . . they are actually more like chicken patties than "nuggets," but the name got my kids really excited to eat them.
Chicken Tamales
Wrap:
Corn husks, or aluminum foil
Dough:
4 c. masa harina
2 tsp. salt
1/4 c. olive oil
2 1/2 -3 1/2c. water or chicken broth
Filling:
1 can black beans- drained and rinsed
1 4 oz. can green chilis
1 tsp. sea salt
1/4 c. diced tomatoes (opt.)
1 tsp. ground cumin
1/8 tsp. cayenne or Cholula hot sauce
1-2 c. shredded chicken - use the broth in the masa
1/2 c. grated cheese (opt.)
Dough: Mix the masa, salt and oil. Then add the broth or water 1/2 c. at a time until you get a soft dough- it should feel like fresh Play-doh.
Filling: Just stir it all together.
Soak the corn husks which I soak in water for at least 30 mins. to soften; you can also use foil. Take a piece of masa about the size of an egg. Flatten it against the corn husk or foil and press into a 3 inch x 4 inch oval- this is just approximate. It should be no thicker than 1/4 inch or so. Put a couple tablespoonfuls of filling in the center then fold both sides together and pinch it shut all along the middle. The ends should be sealed too. Roll up tightly in the husk or foil. Twist the tinfoil to hold or fold over the excess husk. Layer in a steamer basket and steam 45-60 minutes.
You can wrap in foil until you are ready to eat. Freeze in batches of 6 in freezer ziplocks and enjoy the rest another day.
A little more work than usual, but they are worth it!
Corn husks, or aluminum foil
Dough:
4 c. masa harina
2 tsp. salt
1/4 c. olive oil
2 1/2 -3 1/2c. water or chicken broth
Filling:
1 can black beans- drained and rinsed
1 4 oz. can green chilis
1 tsp. sea salt
1/4 c. diced tomatoes (opt.)
1 tsp. ground cumin
1/8 tsp. cayenne or Cholula hot sauce
1-2 c. shredded chicken - use the broth in the masa
1/2 c. grated cheese (opt.)
Dough: Mix the masa, salt and oil. Then add the broth or water 1/2 c. at a time until you get a soft dough- it should feel like fresh Play-doh.
Filling: Just stir it all together.
Soak the corn husks which I soak in water for at least 30 mins. to soften; you can also use foil. Take a piece of masa about the size of an egg. Flatten it against the corn husk or foil and press into a 3 inch x 4 inch oval- this is just approximate. It should be no thicker than 1/4 inch or so. Put a couple tablespoonfuls of filling in the center then fold both sides together and pinch it shut all along the middle. The ends should be sealed too. Roll up tightly in the husk or foil. Twist the tinfoil to hold or fold over the excess husk. Layer in a steamer basket and steam 45-60 minutes.
You can wrap in foil until you are ready to eat. Freeze in batches of 6 in freezer ziplocks and enjoy the rest another day.
A little more work than usual, but they are worth it!
Wednesday, May 2, 2012
Cinnamon Sugar Cake Doughnuts
1/2 c. sugar*
3/4 c. brown rice flour
1 c. oatmeal flour*
1/4 c. potato starch*
1/4 c. arrowroot
1 1/2 tsp. baking powder
1/4 tsp. xanthan gum
1/2 tsp. salt
1/8 tsp. baking soda
1/3 c. oil
6 T. applesauce
1 T. vanilla
1/2 c. hot water
cinnamon sugar, to sprinkle
Whisk together dry ingredients. Add wet ingredients until just combined. Fill doughnut mold 1/2 full. Bake 15-20 mins. at 325 degrees, until slightly browned at edges. Cool in mold 5 mins. Run knife around edges, lift out of mold, and cool on wire rack. Sprinkle with cinnamon sugar. Makes 12 doughnuts.
*Original recipe called for 1 c. sugar, 1/3 c. oatmeal flour, 1/2 c. potato starch. But, you don't miss the sugar and the added oatmeal makes it a little more nutritious.
3/4 c. brown rice flour
1 c. oatmeal flour*
1/4 c. potato starch*
1/4 c. arrowroot
1 1/2 tsp. baking powder
1/4 tsp. xanthan gum
1/2 tsp. salt
1/8 tsp. baking soda
1/3 c. oil
6 T. applesauce
1 T. vanilla
1/2 c. hot water
cinnamon sugar, to sprinkle
Whisk together dry ingredients. Add wet ingredients until just combined. Fill doughnut mold 1/2 full. Bake 15-20 mins. at 325 degrees, until slightly browned at edges. Cool in mold 5 mins. Run knife around edges, lift out of mold, and cool on wire rack. Sprinkle with cinnamon sugar. Makes 12 doughnuts.
*Original recipe called for 1 c. sugar, 1/3 c. oatmeal flour, 1/2 c. potato starch. But, you don't miss the sugar and the added oatmeal makes it a little more nutritious.
Pasta e Fagioli
1 lb. ground beef or turkey
1 onion, chopped, or 1/4 c. dehydrated onion
3+ carrots, chopped
2 (28 oz.) cans diced tomatoes
1 (16 oz.) can red kidney beans, drained
1 (16 oz) can cannallini/white kidney beans, drained
4 c.(30 oz.) stock (chicken/beef/veg.)
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (opt.)
1 (20 oz.) jar spaghetti sauce (or tomato sauce, plus Italian seasoning)
8 oz. rice pasta, cooked separately
Brown meat in a skillet and drain. Put all ingredients, except pasta, in a pot. Cook at least 30 mins, until it boils. Cook rice pasta separately and add right before serving.
You can also do this in a slow cooker. Cook on low 7-8 hours or on high 4-5 hours.
This is my absolute favorite soup! It's very similar to the one served at Olive Garden.
1 onion, chopped, or 1/4 c. dehydrated onion
3+ carrots, chopped
2 (28 oz.) cans diced tomatoes
1 (16 oz.) can red kidney beans, drained
1 (16 oz) can cannallini/white kidney beans, drained
4 c.(30 oz.) stock (chicken/beef/veg.)
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (opt.)
1 (20 oz.) jar spaghetti sauce (or tomato sauce, plus Italian seasoning)
8 oz. rice pasta, cooked separately
Brown meat in a skillet and drain. Put all ingredients, except pasta, in a pot. Cook at least 30 mins, until it boils. Cook rice pasta separately and add right before serving.
You can also do this in a slow cooker. Cook on low 7-8 hours or on high 4-5 hours.
This is my absolute favorite soup! It's very similar to the one served at Olive Garden.
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