Mediterranean Yellow Rice

 

• 1 Tablespoon olive oil
• ▢½ cup onion, diced small
• ▢2 cloves garlic, minced
• ▢¼ teaspoon cumin
• ▢½ teaspoon tumeric powder
• ▢salt and pepper, to taste
• ▢1 ½ cups long grain rice
• ▢2 ¼ cups water
• 2 Tablespoons fresh cilantro, chopped

Combine all ingredients except cilantro in a large pot. Bring to a simmer, then place lid on pot and turn off heat. Allow it to continue cooking at least 15 mins.

Saffron Rice

 

• 1/4 tsp good quality saffron threads
  
  
  
• 1/4 cup hot water
• 2 tbsp extra virgin olive oil
• 3/4 cup minced yellow onion
• 2 cups white basmati rice
• 3 cups chicken stock or vegetable stock (if using vegetable stock, choose a golden colored stock such as "no chicken" broth)
• 3/4 tsp salt (if using a low sodium stock, adjust salt to 1 tsp)

Take one half of the 1/4 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency.

Add a second pinch of saffron threads to the mortar. Do not crush these threads.
Pour 1/4 cup of hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavor of the spice.
In a large heavy pot, heat extra virgin olive oil over medium. Add the minced onion to the pot and sauté for about 10 minutes, stirring very frequently, until the onion is very soft and begins to caramelize.
Add rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
Pour the yellow saffron liquid evenly across the top of the rice.
Add chicken or vegetable stock and salt to the pot. Bring to a boil, stir. Bring back to a boil for 30 seconds.
Cover the pot and reduce heat to low. Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.

Blueberry Brickle

 3-4 c. fresh or frozen blueberries

1 c. gluten free flour

1 c. oats

3/4 c. sugar

1 c. milk/water

1/2 c. butter/coconut oil

1 tsp. vanilla

2 tsp. baking powder

1/2 tsp. salt

If using frozen blueberries, place them in a deep-dish pie plate and put them in the oven to defrost while preheating it to 350 degrees. In a large mixing bowl, combine the other ingredients to make a soft dough. When the berries are (mostly) defrosted, remove from oven and top with the batter.  Return to oven and bake for about 1 hour. Serve warm topped with whipped cream or vanilla ice cream. Yum!

"Butter"cream Frosting

  A dairy-free, flully, white buttercream-like frosting perfect for birthday cakes and cupcakes.

1 c. cocnut oil

1 c. palm shortening

2 tsp. vanilla extract

2 T. maple syrup

4 c.+/- powdered sugar

coloring, if desired

Melt coconut oil in microwave for about 2 mins, until completely melted. Place in fridge or freezer to resolidify, then allow it to come to room temperature. (This gets rid of any lumps for a nice, smooth frosting.) Cream the oil with the shortening, add vanilla and maple syrup, then cream again until smooth. Slowly add the powdered sugar until you get a light, fluffy consistency. Whip in any coloring you like, then frost just like buttercream. It even works well piped!

Crispy Oat Flour Waffles

 Yummy, easy Saturday morning breakfast.

3 c. oat flour*
4 tsp. baking powder
1 tsp. salt
1 1/2 c. milk
1/2 c. melted butter or coconut oil
4 eggs
1/4 c. maple syrup

Whisk everything together in a large bowl, then let the batter rest 5 mins. Pour onto a hot waffle iron and cook until slightly brown and crispy.

*If you want a really crispy waffle, you can substitute 1 c. gluten-free flour for one of the cups of oat flour.

Red Lentil Curry

 Chicken pieces, diced (opt.)

1 T. oil

2 med. onions, chopped

1 1/2 T. curry powder

1 c. dried red lentils, rinsed

2-3 c. chicken broth

1 c. fresh spinach

natural yogurt (opt.)

Fry onions (and chicken, if using) in oil. Add curry powder and cook for another minute. Then stir in the lentils and broth. Cook until the lentils are soft, adding more liquid as needed for desired consistency.  Remove from heat and add spinach, allowing it to wilt just before serving. Stir in yogurt, if desired. Serve over basmati rice.

Rice Flour Bread

1 c. white rice flour

1 c. brown rice flour

1 c. tapioca starch

4 T. psyllium husk

2 tsp. salt

4 T. honey

1 1/2 c. lukewarm water

2 T. yeast

2 T. oil

2 eggs

Combine the dry ingredients thoroughly. Then add in the wet ingredients and stir until it forms a thick dough. Pour into a parchment-lined bread pan. Cover and let rise 20-30 mins. or until doubled in size. Bake at 350 degrees for 40 mins. Remove from pan to cool.