Monday, November 19, 2012

Gluten Free Dinner Rolls

Oh my goodness!! I am so glad I finally tried this recipe out. I started my Thanksgiving prep early this year, and wanted gluten free rolls just so I can have my favorite leftover turkey & cranberry sandwich. So I made these, baked and froze ahead of time. These rolls must be what they serve in Heaven ;) they are SO good, so light and fluffy! I don't know what it is, but yeast breads sort of dislike me, they go flat during their baking, but they still tasted good so I don't mind. I'll have to try these as burger buns sometime too. This gluten free AP flour mix is what I keep on hand, this is where my fave GF pie crust recipe comes from too.

Gluten Free Dinner Rolls
makes about 18 rolls, adapted from The Art of Gluten Free Baking

Note: this recipe uses Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (aka Mochiko)
2 scant tsp. xanthan gum

3 C (420g) Jeanne’s Gluten-Free All-Purpose Flour Mix, above
2 tsp xanthan gum (this is in addition to the xanthan gum in the mix)
4 tsp baking powder
1 tsp salt
1/4 C (50g) sugar
2 TBL active dry yeast
2 C (475ml) warm but not hot milk
2 tsp apple cider vinegar
2 large or extra large eggs
1/4 C (60ml) olive oil (or neutral oil)
melted butter for pans and for brushing tops of rolls
tapioca flour for pans

Butter and flour muffin tins.
In a small bowl, whisk 1 TBL of the sugar into warm milk. Add yeast, whisk to dissolve; set aside to proof (start the yeast working)–it will get foamy on the top.

In a medium bowl, mix together flour, xanthan gum, baking powder, the remaining sugar, and salt; set aside.
In bowl of mixer fitted with a paddle attachment, beat together eggs, vinegar and oil. Add yeast mixture, beat to mix. Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.

Spoon dough into prepared muffin tins–filling about 3/4 of each cup full (I use my ice cream scooper). With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll
Don’t worry if there’s a little extra tapioca flour left on the rolls.

Turn on oven to preheat to 375 degrees.
Let rise until doubled in bulk–about 40 mins. I put muffin tins on top of stove to let dough rise in proximity to warmth of the preheating stove.

Once rolls have risen, brush the top of each with melted butter. Bake in preheated oven for about 20 minutes–until the tops are a nice golden brown. If they start to brown too quickly, loosely tent the rolls with aluminum foil.
Remove from oven. Release rolls from tins. Enjoy!

*Note: you can also make these into buns by dropping large spoonfuls of dough onto a greased cookie sheet. Follow rising and baking instructions for the muffin-tin rolls.
*Mochiko is often found in the Asian food aisle of the grocery store.

ready to rise 

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Sunday, November 11, 2012

Easy Homemade Applesauce

We LOVE applsauce with pork and I was always forgetting to buy it so I made it with some ugly apples I had leftover one day, they LOVED it! This is such a super simple delicious recipe why would I buy it anymore? I've adapted this recipe and left out the sugar, it does not need it since the apples are sweet enough. I also add just a little flavoring but you can add more if you like.

Easy Homemade Applesauce
adapted from Allrecipes

Large batch 12+ servings:
6 lbs (12-16) apples, peeled, cored and chopped (fuji, gala)
2 C water
pinch cinnamon
pinch nutmeg
pinch salt

Combine all in a medium saucepan and bring to boil, then cover and cook on low-simmer for 25 minutes until apples are soft. Allow to cool slightly then add to a processor to puree to your desired texture.

Smaller batch 4+ servings:
4 medium size apples, peeled, cored and chopped
3/4 C water
pinch cinnamon
pinch nutmeg
pinch salt

Combine all in a medium saucepan and bring to boil, then cover and cook on low-simmer for 25 minutes until apples are soft. Allow to cool slightly then add to a processor to puree to your desired texture.

Photo by mommyimhungry • Instagram


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Saturday, November 10, 2012

Crock-Pot Beef Stew

I have been making this beef stew for over 15 years now. It came from my favorite recipe cards back in the 90s. I have adapted it to use the crock-pot and more veggies. It's perfect for the cooler weather now.

Crock-Pot Beef Stew
aka Early Autumn Stew, adapted from Healthy Meals in Minutes recipe cards

2 tsp oil
2 pounds chuck roast, cut into 1" cubes
2 TBL flour (gluten free)
1 tsp dried thyme
1/2 tsp ground sage
6 Cups low sodium beef broth (gluten free)
1 bay leaf
1 lb carrots, cut into 2" pieces
2 Cups mushrooms, sliced
1 white onion, chopped
4 stalks celery, sliced
1 lb. potatoes, quatered
1/8 tsp salt
1/8 tsp pepper

In a large skillet, heat oil, add beef and saute until browned. Sprinkle with flour, thyme and sage, saute for 2 minutes.
Add broth, bay leaf, all veggies, salt and pepper along with seared beef to your slow cooker pot. Cook on low 6-8 hours.

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Monday, November 5, 2012

Savory Bacon and Corn Pancakes

Wow wow wow! I changed up dinner for breakfast with these savory pancakes. I've had Lori's recipe pinned forever now and finally made them. Bacon, onions, corn and cheese in your favorite pancake batter with sweet maple syrup. The flavors are wonderful in these, except they did not care for the corn, next time no corn lol. I loved them. (for more gorgeous pics of these, check out Lori's post)

Savory Bacon & Corn Pancakes
adapted from Recipe Girl

1 lb bacon, cut into 1/2-inch pieces
1 small finely chopped sweet vidalia onion
1 1/2 c flour
3 1/2 tsp baking powder
1 tsp salt
1/8 teaspoon cayenne pepper
4 tablespoons chopped fresh chives
1 1/2 c milk or buttermilk, warmed slightly
1 egg, room temp
3 Tbls butter, melted
1-2 cups frozen corn, thawed
1-2 cups shredded Monterey Jack cheese
Warm maple syrup, for serving

In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

While the bacon is cooking, combine the flour, baking powder, salt, cayenne, chives in a medium bowl. Stir in the milk, egg and butter, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner, add a little more milk to thin out the batter.
(I used a batch of my gluten free pancake mix (omitted sugar & chocolate chips) and added some of the corn and bacon mix to it)

Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and warm maple syrup.

I did freeze leftovers, then heated them back up in the hot oven.

Mmm, bacon & onion mixture

Pancakes for them (on my large griddle)
Gluten free pancakes for me (in my small skillet)

A couple of months ago I was able to attend a Foster Farms Chicken Cook Off and San Diego's very own Recipe Girl's Lori was there to help judge.

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Sunday, November 4, 2012

Oven Tacos

Thought we'd give these oven tacos a try, something new. Actually the thought of having it half way assembled sounded pretty good, it's hard to fill a taco shell sometimes, especially little hands. This way the meat mixture and cheese is baked into the shell so spillage is eliminated. A bonus to these delicious tacos is the shell doesn't crack all over the place when eating either. I read in comments that some turned out soggy, but mine did not, I guess I let the meat mixture cook down a little more? The shells will be softer but not in a bad way. We loved them, the meat mixture was very good.

Oven Tacos
adapted from Blog Chef

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells {if gluten free, be sure they are}

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Sour Cream
Olives, sliced 

Preheat the oven to 400 degrees. 

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

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Friday, November 2, 2012

N'oatmeal for Breakfast

Whoo hoo! I have missed oatmeal since going gluten free one year ago (yes I know there are GF oats, but I've sort of gave up oats for the most part). I came across this N'oatmeal breakfast on Instagram, and found there are quite a few different recipes. I found this recipe and loved it the most. It's not thick and clumpy like oatmeal, it's more like a creamy hot porridge like cream of wheat (we called it mush growing up lol). It will make enough for 2 breakfasts, I can quickly heat up a leftover one before a workout if I want.
Check out the Pumpkin N'oatmeal I made also, which reminded me more of a warm pumpkin custard.

adapated from Mark's Daily Apple

1 small handful of walnuts
1 small handful of almonds
2 tablespoons ground flax seed
1/2 – 1 teaspoon ground cinnamon
1 pinch of ground nutmeg
1 tablespoon almond butter
1 banana, mashed
3 whole eggs
1/4 cup coconut milk (I use canned)
splash of vanilla
2 teaspoons chopped nuts
1 handful fresh berries or fruit

Add walnuts, almonds, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.

In a medium saucepan, whisk together eggs, coconut milk and vanilla until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well. Stir in the nut mixture. Heat over medium heat, stirring until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. Sprinkle additional nuts and berries on top. Add more milk if you want.

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