Here is the delicious kale chip recipe. It is very simple and quite tasty (I ate a whole batch in one sitting!).
Ingredients
* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper or aluminum foil (this makes clean up easier but is not necessary).
2. With a knife or kitchen shears or your hands carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. In a bowl, drizzle kale with olive oil and sprinkle with seasoning salt. Mix and then spread out on the baking sheet.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
29 October 2009
Halloween Hash
An intuitive counselor told me I should eat more big leafy greens like kale so I decided to look up some kale recipes. I found two that looked good. I went to the store and bought the ingredients (keep in mind that I had never eaten kale before today so I had no clue what it tasted like). First I made kale chips which were amazing (recipe in the next post). Then for dinner I made a Winter Vegetable Hash which we renamed 'Halloween Hash' because Halloween is only a few days away. I had no idea how it would turn out but my family loved it. We mixed it with ground beef and rice, but we also thought it would go well with chicken.
Ingredients
* 3 tablespoons olive oil
* 2 tablespoons butter
* 1 pound Yukon Gold potatoes, diced
* 1/2 pound fresh shiitake mushrooms, diced
* 1 bell pepper, diced
* 1 small acorn squash, diced
* 1 shallot, finely chopped
* 2 teaspoons garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 1 cup chopped kale
* 4 sprigs fresh sage (about four leaves)
* Add whatever spices you feel are necessary (thyme and rosemary are good)
Directions
1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes and squash are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Don't cook the kale too much or it will become bitter. Serve and enjoy!
Ingredients
* 3 tablespoons olive oil
* 2 tablespoons butter
* 1 pound Yukon Gold potatoes, diced
* 1/2 pound fresh shiitake mushrooms, diced
* 1 bell pepper, diced
* 1 small acorn squash, diced
* 1 shallot, finely chopped
* 2 teaspoons garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 1 cup chopped kale
* 4 sprigs fresh sage (about four leaves)
* Add whatever spices you feel are necessary (thyme and rosemary are good)
Directions
1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes and squash are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Don't cook the kale too much or it will become bitter. Serve and enjoy!
28 October 2009
spagetti and leeks
I was in the local health food store a few days ago and saw some leeks. I decided to get a couple because I felt like eating them. After buying them I had to find a recipe to put them in. I found one on foodnetwork.com. I had to change a few things to make it gluten free and to use things we had in the house. Here is what I did:
I cooked some corn spagetti noodles and soba (buckwheat) noodles (because that is what we had, you can use whatever kind of noodles you want. If you use soba noodles make sure the are 100% buckwheat cause sometimes there is wheat flour mixed in). I recommend cooking the corn and soba noodles separately because the corn noodles take longer to cook. While you are waiting for the water to boil, heat up a frying pan with a good amount of oil in it (I used Safflower oil, but you can use any oil designed for high heat). Cut and wash the leeks (I used two). Don't use the leafy top part or the bottom with the roots on it. Toss these into the hot oil and cook them until they are a bit soft. (I also added a couple drops of sesame oil) When the noodles are done strain and rinse them and pour them into a bowl with some balsamic vinegar and tamari(wheat free soy sauce). You can also add chopped radicchio or cabbage and hazelnuts if you so wish (I would have if we had any in the house).
Well, I hope you will enjoy this dish as much as my family did :)
I cooked some corn spagetti noodles and soba (buckwheat) noodles (because that is what we had, you can use whatever kind of noodles you want. If you use soba noodles make sure the are 100% buckwheat cause sometimes there is wheat flour mixed in). I recommend cooking the corn and soba noodles separately because the corn noodles take longer to cook. While you are waiting for the water to boil, heat up a frying pan with a good amount of oil in it (I used Safflower oil, but you can use any oil designed for high heat). Cut and wash the leeks (I used two). Don't use the leafy top part or the bottom with the roots on it. Toss these into the hot oil and cook them until they are a bit soft. (I also added a couple drops of sesame oil) When the noodles are done strain and rinse them and pour them into a bowl with some balsamic vinegar and tamari(wheat free soy sauce). You can also add chopped radicchio or cabbage and hazelnuts if you so wish (I would have if we had any in the house).
Well, I hope you will enjoy this dish as much as my family did :)
23 October 2009
Sugarless (white refined sugar free) Cornbread
I was going to make the honey banana bread but then realized we had not bananas so I went to another recipe of Kathy's. I haven't tried it but it looked delicious when I took it out of the oven. We'll see how people like it tomorrow at the gathering I made it for.
Kathy’s Wheatless, White Sugarless, Cornbread Recipe
Dry Ingredients:
1/4 cup yellow cornmeal
1/2 cup rye flour
1/2 cup soy flour
1/4 cup maple sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet Ingredients:
1/2 cup soy milk
1 egg, unbeaten
2 Tbsp corn oil
1 cup plain yogurt
Non-stick Cooking Spray
Combine dry ingredients in a mixing bowl. Whisk briskly to mix thoroughly.
Combine soy milk, egg, and corn oil in a small mixing bowl. Mix together thoroughly with a fork.
Add yogurt and soy milk mixture to dry ingredients. Whisk briskly to mix
Pour into 8 or 9 inch greased baking dish. Level top with spatula. Or drop into a muffin tin.
Bake at 375 degrees for 20-30 min, until top is nicely browned and toothpick inserted in the center comes out clean. Bake 15 -20 min for muffins or until toothpick inserted in the center comes clean.
Serves 10-12 people
For Honey Cornbread Recipe:
Use 1/3 cup honey and reduce yogurt to 3/4 cups
Kathy’s Wheatless, White Sugarless, Cornbread Recipe
Dry Ingredients:
1/4 cup yellow cornmeal
1/2 cup rye flour
1/2 cup soy flour
1/4 cup maple sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet Ingredients:
1/2 cup soy milk
1 egg, unbeaten
2 Tbsp corn oil
1 cup plain yogurt
Non-stick Cooking Spray
Combine dry ingredients in a mixing bowl. Whisk briskly to mix thoroughly.
Combine soy milk, egg, and corn oil in a small mixing bowl. Mix together thoroughly with a fork.
Add yogurt and soy milk mixture to dry ingredients. Whisk briskly to mix
Pour into 8 or 9 inch greased baking dish. Level top with spatula. Or drop into a muffin tin.
Bake at 375 degrees for 20-30 min, until top is nicely browned and toothpick inserted in the center comes out clean. Bake 15 -20 min for muffins or until toothpick inserted in the center comes clean.
Serves 10-12 people
For Honey Cornbread Recipe:
Use 1/3 cup honey and reduce yogurt to 3/4 cups
Vegan White Sauce and Casserole
I felt like making casserole yesterday for some reason so I looked up a bunch of recipes of non-dairy white sauces to see what kind of ingredients they used. They all used non-dairy butter or margarine and rice milk. What they varied in was the type of flour and spices. My recipe included the following (all measurements are very approximate):
3 TBSP non-dairy butter (earth balance)
1 1/2 cup rice milk
5 TBSP potato flour (this was the primary flour I used)
1 TBSP tapioca flour
2 TBSP soy flour
1 TBSP mochiko flour (to add some sweetness)
a handful of grated almond and rice cheeses
To cook the white sauce:
melt the butter in a pot (don't make it too hot or it will burn)
add about 3 TBSP of potato flour
whisk until the flour has absorbed all the butter (you may need more flour)
do not let it brown
slowly add the rice milk in stages, stirring between to combine
then add the other flours
the mixture should be slightly think and coat the back of spoon when dipped in
then add the grated cheese (this takes a while to melt so leave it on low for a while and stir occasionally)
then add what ever spices you like and taste it
the spices I used were:
salt
pepper
nutmeg
tumeric
parsley flakes
barley flakes
smoked paprika
To make the casserole I cooked a bag of rice and vegetable noodles until they were al dente. Then mixed in the sauce in a casserole dish. I added chopped broccoli and zucchini, you can add what ever vegetables you like. Mix it all up and then sprinkle the top with more grated cheese and some almond flour (to get a crispy top). My whole family ate it and said it was very good (and they are not on my diet). So I guess it was a winner. I hope you have the same success.
3 TBSP non-dairy butter (earth balance)
1 1/2 cup rice milk
5 TBSP potato flour (this was the primary flour I used)
1 TBSP tapioca flour
2 TBSP soy flour
1 TBSP mochiko flour (to add some sweetness)
a handful of grated almond and rice cheeses
To cook the white sauce:
melt the butter in a pot (don't make it too hot or it will burn)
add about 3 TBSP of potato flour
whisk until the flour has absorbed all the butter (you may need more flour)
do not let it brown
slowly add the rice milk in stages, stirring between to combine
then add the other flours
the mixture should be slightly think and coat the back of spoon when dipped in
then add the grated cheese (this takes a while to melt so leave it on low for a while and stir occasionally)
then add what ever spices you like and taste it
the spices I used were:
salt
pepper
nutmeg
tumeric
parsley flakes
barley flakes
smoked paprika
To make the casserole I cooked a bag of rice and vegetable noodles until they were al dente. Then mixed in the sauce in a casserole dish. I added chopped broccoli and zucchini, you can add what ever vegetables you like. Mix it all up and then sprinkle the top with more grated cheese and some almond flour (to get a crispy top). My whole family ate it and said it was very good (and they are not on my diet). So I guess it was a winner. I hope you have the same success.
20 October 2009
quasadilla
Most of my creations come from watching someone else eat the gluten and lactose full versions of these foods and then craving them. I have mental list of all the foods I want to try gluten and lactose free. A few days ago it was a quasadilla. I got some corn tortillas (make sure they are completely gluten free cause some may have wheat flour mixed in) and some almond cheese (you can use whatever fake cheese you want as long as it melts). I layered the cheese with some turkey cold cuts for more protein between two corn tortillas and put it in a pan. I covered it with the lid of a cooking pot to create a higher heat so the cheese would melt. Flip in when necessary so the tortilla won't burn. When the cheese is melted, remove from the pan, cut it if you want (I used a pizza cutter which worked well) and then eat! It is quite tasty for breakfast, lunch or dinner (I often make it for a snack as well).
15 October 2009
apple cinnamon oatmeal cookies reprise
I felt like baking cookies today and decided to re-try the ones I made a while ago. I looked up a recipe for oatmeal cookies and then adapted it and made some changes. They turned out much better than last time.
Dry Ingredients:
1/2 cup oat four
1/4 cup rice flour
1/2 cup rye flour
1 cup oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
1/2 tsp nutmeg (optional)
Wet Ingredients:
1/4 to 1/2 cup agave nectar, depending on how sweet you want them(you can also use honey)
1 cup applesauce (or 1/2 cup oil)
1 Tbsp molasses
1 tsp vanilla extract
1 egg
feel free to add raisins or nuts
Preparation:
Mix dry ingredients in one bowl and the wet in another. Mix the wet into the dry ingredients. Spoon onto a greased cookie sheet and bake at 325 for about 20 min.
Dry Ingredients:
1/2 cup oat four
1/4 cup rice flour
1/2 cup rye flour
1 cup oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
1/2 tsp nutmeg (optional)
Wet Ingredients:
1/4 to 1/2 cup agave nectar, depending on how sweet you want them(you can also use honey)
1 cup applesauce (or 1/2 cup oil)
1 Tbsp molasses
1 tsp vanilla extract
1 egg
feel free to add raisins or nuts
Preparation:
Mix dry ingredients in one bowl and the wet in another. Mix the wet into the dry ingredients. Spoon onto a greased cookie sheet and bake at 325 for about 20 min.
14 October 2009
leftovers
So I decided not to make anything new today because I needed to finish eating the things I had already made. That banana bread was even more delicious a few days old. Everyone enjoyed my carob brownies which turned out nice and fluffy. YUM. I'm learning a lot as I make all these things. I its certainly key to use the correct flour and use several kinds. Also, using baking powder and baking soda seems to make a difference in the density. Tomorrow I'll be back to baking...I haven't decided what yet, but I'm sure it will be something delicious.
13 October 2009
Carob-Honey Brownies
I was out to dinner the other night with some friends and a few of them had brownies for dessert. I watched in envy. So....I decided to make some. But since I'm also intolerant to cocoa I searched for a recipe with carob. I found this one and substituted gluten free flours for the whole wheat flour they had listed.
1/2 cup butter, melted
1/2 cup carob powder
1 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup oat flour
1/4 cup soy flour
1/4 cup rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup walnuts, chopped (optional)
1. Preheat oven to 350*F
2. Blend together melted butter, carob powder, and honey in a bowl. Add eggs and vanilla; mix well.
3. Add a sifted mixture of whole wheat flour, baking powder, and salt; mix well. Stir in chopped walnuts. Pour into a greased 8-inch baking dish.
4. Bake for 40 minutes. Cool on a wire rack before cutting into squares.
1/2 cup butter, melted
1/2 cup carob powder
1 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup oat flour
1/4 cup soy flour
1/4 cup rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup walnuts, chopped (optional)
1. Preheat oven to 350*F
2. Blend together melted butter, carob powder, and honey in a bowl. Add eggs and vanilla; mix well.
3. Add a sifted mixture of whole wheat flour, baking powder, and salt; mix well. Stir in chopped walnuts. Pour into a greased 8-inch baking dish.
4. Bake for 40 minutes. Cool on a wire rack before cutting into squares.
12 October 2009
Pie Crust
Since I've been failing at posting a recipe a day I'm going to post two today. This is one that I did a while ago but didn't post it. Its a crust for any kind of pie made with almonds. I used it in a strawberry rhubarb pie and it was absolutely delicious.
1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract
1. In a medium bowl, combine almond flour, salt and baking soda
2. In a small bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Pat dough into a 9.5 inch glass pie dish
5. Bake at 325° for 10 to 15 minutes, until golden brown
1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract
1. In a medium bowl, combine almond flour, salt and baking soda
2. In a small bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Pat dough into a 9.5 inch glass pie dish
5. Bake at 325° for 10 to 15 minutes, until golden brown
Honey Banana Bread
I just made some more red velvet cake the regular way (with food coloring and all) for my boyfriend's birthday. I'll see how this one turns out compared to my version. I can't taste it so I'll have to trust his opinion.
I just got some new recipes from a really close friend of mine who's wife was also on a wheat-free diet so my next goal is to try some of those. I learned a lot from looking at her recipes so hopefully I can put those concepts to good use when baking my stuff. Today's task is Honey Banana Bread. I remember Kathy making this and loving it so much I could probably eat the whole loaf in one day.
Here is the recipe as she wrote it:
Dry Ingredients:
½ cup soy flour
½ cup oat flour
½ cup white rice flour
¼ cup potato starch flour
¼ cup rye flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
Wet Ingredients:
2 eggs
3 ripe bananas (medium to large)
½ cup honey
¼ cup oil
1 Tbsp fresh lemon juice
Optional:
½ to 1 cup of nuts mixed with 1Tbsp tapioca flour
Method:
Grease 9 by 4 loaf pan and set aside.
In a large bowl, sift together dry ingredients. Set aside.
In a blender beat the 2 eggs, add the bananas and blend, add oil, honey, and lemon juice and blend.
Add wet ingredients to dry ingredients. Mix only enough to moisten everything.
If using nuts, mix nuts with tapioca flour and stir gently into mixture.
Bake at 350 degrees for about 50 min. If top gets too brown cover with foil.
Remove from oven and let cool in pan for about 10 min.
Turn out into wire rack and cool completely. Wrap and store overnight. Banana bread is usually better the second day.
I just got some new recipes from a really close friend of mine who's wife was also on a wheat-free diet so my next goal is to try some of those. I learned a lot from looking at her recipes so hopefully I can put those concepts to good use when baking my stuff. Today's task is Honey Banana Bread. I remember Kathy making this and loving it so much I could probably eat the whole loaf in one day.
Here is the recipe as she wrote it:
Dry Ingredients:
½ cup soy flour
½ cup oat flour
½ cup white rice flour
¼ cup potato starch flour
¼ cup rye flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
Wet Ingredients:
2 eggs
3 ripe bananas (medium to large)
½ cup honey
¼ cup oil
1 Tbsp fresh lemon juice
Optional:
½ to 1 cup of nuts mixed with 1Tbsp tapioca flour
Method:
Grease 9 by 4 loaf pan and set aside.
In a large bowl, sift together dry ingredients. Set aside.
In a blender beat the 2 eggs, add the bananas and blend, add oil, honey, and lemon juice and blend.
Add wet ingredients to dry ingredients. Mix only enough to moisten everything.
If using nuts, mix nuts with tapioca flour and stir gently into mixture.
Bake at 350 degrees for about 50 min. If top gets too brown cover with foil.
Remove from oven and let cool in pan for about 10 min.
Turn out into wire rack and cool completely. Wrap and store overnight. Banana bread is usually better the second day.
07 October 2009
Cream Cheese Frosting
Since I didn't post yesterday, I'm going to post two today. Both recipe's are related so it works out well. Cream cheese frosting is the most popular for red velvet cake. Recipe below:
1 stick of butter (non-dairy or regular)
2 cup or 8 oz of plain Tofutti cream cheese
1 cup confectioners' sugar
Cream together well. You can use an electric mixer but it is not necessary.
By the way...my family tried the red velvet cake with the frosting and really liked it. They said it was about the consistency of butter mochi but the flavor was excellent. I'm going to try some different flours to see if that makes a difference and I'll let you know.
1 stick of butter (non-dairy or regular)
2 cup or 8 oz of plain Tofutti cream cheese
1 cup confectioners' sugar
Cream together well. You can use an electric mixer but it is not necessary.
By the way...my family tried the red velvet cake with the frosting and really liked it. They said it was about the consistency of butter mochi but the flavor was excellent. I'm going to try some different flours to see if that makes a difference and I'll let you know.
Red Velvet Cake
I don't know if anyone is actually reading this blog and frankly I don't really care. I'm starting to view it as a place for me to keep all my wheat-free, dairy-free recipe's together where I can access them and share them with people easily.
That said...one of my favorite cakes is red velvet. Its actually one of the only cakes I will eat. So I decided to make it wheat- and dairy-free so I could eat it. I baked it yesterday and while quite delicious it wasn't quite what I wanted so I'm going to try it again sometime to see if I can perfect the recipe. I also have to make the frosting, which I plan to do later this afternoon. Below is the recipe for the cake (can also be done as cupcakes)
1/4 cup almond meal/flour
1 cup mochiko flour
1 cup rice flour
1 cup unrefined sugar
3 Tbsp carob powder or cocoa powder
1 tsp baking powder
1/4 tsp salt
In the blender:
2 medium beets and 1 cup warm water (you can also use the entire contents of 1 8.25 oz. can of water packed beets)
1/3 cup Grapeseed oil
1/4 cup Lemon juice
1 tsp Vanilla extract
Mix dry ingredients in a bowl and put aside. Blend the beets and water or can of beets until they are pureed then add the other wet ingredients and blend for about 30 sec. Pour aprox 2 cups (if you used canned beets pour the whole thing in) of blender mixture into dry ingredients and mix well. Pour into a pan and bake at 350 degrees for about 30 min or until you can stick a toothpick in it and it comes out clean.
That said...one of my favorite cakes is red velvet. Its actually one of the only cakes I will eat. So I decided to make it wheat- and dairy-free so I could eat it. I baked it yesterday and while quite delicious it wasn't quite what I wanted so I'm going to try it again sometime to see if I can perfect the recipe. I also have to make the frosting, which I plan to do later this afternoon. Below is the recipe for the cake (can also be done as cupcakes)
1/4 cup almond meal/flour
1 cup mochiko flour
1 cup rice flour
1 cup unrefined sugar
3 Tbsp carob powder or cocoa powder
1 tsp baking powder
1/4 tsp salt
In the blender:
2 medium beets and 1 cup warm water (you can also use the entire contents of 1 8.25 oz. can of water packed beets)
1/3 cup Grapeseed oil
1/4 cup Lemon juice
1 tsp Vanilla extract
Mix dry ingredients in a bowl and put aside. Blend the beets and water or can of beets until they are pureed then add the other wet ingredients and blend for about 30 sec. Pour aprox 2 cups (if you used canned beets pour the whole thing in) of blender mixture into dry ingredients and mix well. Pour into a pan and bake at 350 degrees for about 30 min or until you can stick a toothpick in it and it comes out clean.
05 October 2009
apple cinnamon oatmeal cookies continued
Well....the cookies didn't really turned out how I envisioned them but they are still quite tasty so I'm going to post the recipe. I plan to work on it a bit to perfect it.
Ingredients:
1 1/2 cup Bob's Red Mill Biscuit and Baking Mix
4 tsp cinnamon
1 cup plain oatmeal
1 tsp maple sugar
1/2 cup mochiko flour
1/2 cup lactose-free milk
1 cup applesauce
2 eggs
1 Tbsp honey
2 tsp agave nectar
2 tsp vanilla extract
Directions: Mix dry ingredients and wet ingredients in separate bowls then mix the wet into the dry. Spoon onto a greased cookie sheet and bake at 350 for about 12 min or until golden brown.
Ingredients:
1 1/2 cup Bob's Red Mill Biscuit and Baking Mix
4 tsp cinnamon
1 cup plain oatmeal
1 tsp maple sugar
1/2 cup mochiko flour
1/2 cup lactose-free milk
1 cup applesauce
2 eggs
1 Tbsp honey
2 tsp agave nectar
2 tsp vanilla extract
Directions: Mix dry ingredients and wet ingredients in separate bowls then mix the wet into the dry. Spoon onto a greased cookie sheet and bake at 350 for about 12 min or until golden brown.
02 October 2009
Apple Cinnamon Oatmeal Cookies
I really felt like baking cookies today but I couldn't find a recipe that I like and had all the ingredients for so I made one up. I've done this one time before and they turned out really well. The first batch is in the oven now and I can't wait to taste them. If the first batch is good then I'll bake the rest and if not I'll try to add some things to make it better. I just gathered a bunch of ingredients that I thought would go together along with ingredients I knew needed to be in cookies, put the dry ingredients in one bowl and wet ingredients in the other bowl then mixed them. I wrote down the recipe as a went. Their may be tweaks to it after I taste the first batch.
Oooooo the timer is going off....time to go test them. Boy do they smell good!
The first batch didn't turn out how I had anticipated. They tasted more like bread than cookies, which satisfied my craving for bread but wasn't what I was going for. I'm going to add some more apple sauce and some mochiko flour for sweetness and maybe some more cinnamon. I'll see how batch two turns out.
Well...I didn't get the the second batch today but I'll try for it on Sunday since I'm gone all day tomorrow. When I have perfected the recipe I'll post it.
Oooooo the timer is going off....time to go test them. Boy do they smell good!
The first batch didn't turn out how I had anticipated. They tasted more like bread than cookies, which satisfied my craving for bread but wasn't what I was going for. I'm going to add some more apple sauce and some mochiko flour for sweetness and maybe some more cinnamon. I'll see how batch two turns out.
Well...I didn't get the the second batch today but I'll try for it on Sunday since I'm gone all day tomorrow. When I have perfected the recipe I'll post it.
01 October 2009
Lasagna
Well....I didn't get to make anything new today :( what a great way to start right? Thursdays are 'Beat the Band' night which is a weekly gathering of my boyfriend and his co-worker friends so I usually tag along. It all started a few years back when they would all go to this restaurant every Thursday night. Then a band starting coming that same night to play music. The music was good but it was too loud to hear anyone so the goal became to come, eat and leave before the band started to play. Hence the name: Beat the Band. Then that restaurant closed and their gathering continued elsewhere. Now there is a new restaurant open in town so we go there every Thursday.
I did make a scrumptious lasagna yesterday. I used rice lasagna noodles, tomato sauce, olives, fresh spinach, zucchini, and almond cheese. You can use what ever ingredients you like. I started with sauce and spinach then three layers of noodles (which I cooked first) with all the ingredients in between. I covered it with tinfoil and baked it in the oven at 350 degrees for about 20 min. I made it in a small pan (like the one used for meatloaf or banana bread) since I am the only one eating it. If you make a big one you should probably bake it longer. Remove the tinfoil for the last 5 min so that the cheese on the top melts (make sure you use melting non-dairy cheese). It was quite good compared to its wheat-full, dairy-full counterpart. Lasagna is one of my favorite meals so I was very happy to have a version that I can eat. I am very much looking forward to eating the leftovers tomorrow....yummy!
I did make a scrumptious lasagna yesterday. I used rice lasagna noodles, tomato sauce, olives, fresh spinach, zucchini, and almond cheese. You can use what ever ingredients you like. I started with sauce and spinach then three layers of noodles (which I cooked first) with all the ingredients in between. I covered it with tinfoil and baked it in the oven at 350 degrees for about 20 min. I made it in a small pan (like the one used for meatloaf or banana bread) since I am the only one eating it. If you make a big one you should probably bake it longer. Remove the tinfoil for the last 5 min so that the cheese on the top melts (make sure you use melting non-dairy cheese). It was quite good compared to its wheat-full, dairy-full counterpart. Lasagna is one of my favorite meals so I was very happy to have a version that I can eat. I am very much looking forward to eating the leftovers tomorrow....yummy!
30 September 2009
the beginning
So...ever since seeing Julie and Julia the other week I've been thinking about starting a blog. Since I've recently entered the world of wheat-free, dairy-free cooking I decided to blog about that. While the rest of my family enjoys their wheat and dairy filled meals I've enjoyed created some wheat- and dairy-free versions of whatever they are eating.
My plan is to create a dish a day and post the recipe and instructions and also how it tasted compared to the real thing. I'm going to try my best to do one dish a day but I can't promise anything. I'm going to try a variety of baked goods, traditional dishes, along with inventions of my own and my friends who are wheat- and dairy-free.
Feedback is welcome. Let me know if there is a dish you would like me to try a wheat-free, dairy-free version of. I'm game for anything! I enjoy cooking when I have time and since I'm currently unemployed, I've got a little time on my hands.
Hopefully this will be a fun adventure for everyone!
My plan is to create a dish a day and post the recipe and instructions and also how it tasted compared to the real thing. I'm going to try my best to do one dish a day but I can't promise anything. I'm going to try a variety of baked goods, traditional dishes, along with inventions of my own and my friends who are wheat- and dairy-free.
Feedback is welcome. Let me know if there is a dish you would like me to try a wheat-free, dairy-free version of. I'm game for anything! I enjoy cooking when I have time and since I'm currently unemployed, I've got a little time on my hands.
Hopefully this will be a fun adventure for everyone!
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