There can never be too much cranberry sauce at our table. Our family is split over the light sweet cranberry orange version that my mom makes and this deep spicy rich version that pairs amazingly well with the robust flavors of a sage infused turkey.
INGREDIENTS:
3 cups fresh cranberries
2 1/2 cups granulated sugar
3/4 cup water
2 granny smith apples, peeled, cored and diced small
1/2 cup celery, diced small
1 cup yellow onion, diced small
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
2 teaspoons ground ginger
1 cup Thompson raisins
DIRECTIONS:
Combine all ingredients, except the raisins, into a large (3 quart) sauce pan. Bring the mixture to a boil; reduce the heat to medium-low and allow to simmer for approximately 20-30 minutes or until berries pop.
Simmer for an additional 15-20 minutes to allow mixture to reduce and thicken.
Remove from heat, stir in the raisins and allow raisins to plump. Serve warm or chilled.
PREP TIME: 10 minutes
COOK TIME: 45 minutes
SERVES: 12-16
Showing posts with label SF. Show all posts
Showing posts with label SF. Show all posts
Sunday, October 10, 2010
Saturday, September 11, 2010
Chicken Enchiladas
When I was a little girl we lived next door to a hispanic family. This recipe comes from my neighbor's Grandmother in Mexico City. Whenever my mother made them she could not keep me and my sister out of the cheese sauce before they were done! These are melt in your mouth divine.
INGREDIENTS:
ENCHILADAS:
15 corn tortillas
2 to 3 lbs. chicken cooked, boned and shredded. (Save broth for sauce.)
2 Tbl butter
2 Tbl flour or corn starch
1 chicken bouillon cube
1 lb can crushed tomatoes with juice
1 clove of garlic
2 Tbl minced onion
1/2 tea salt
1/2 tsp crushed leaf oregano
1/2 tsp pepper
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp tabasco / hot sauce (or more to taste)
CHEESE SAUCE:
2 Tbl butter
2 Tbl flour or corn starch
1/2 tsp salt
dash of pepper
1 Tbl minced onion
1 small can of green chili's (optional)
1 cup chicken stock
1/2 cup cream or milk
1 lb. shredded cheddar cheese
GARNISH:
Olives
Green peppers
DIRECTIONS:
CHICKEN:
If you don't have cooked chicken already and are starting out with raw follow these directions first.
Brown boneless skinless chicken breasts in a pan with some olive oil, salt and pepper. Once golden on both sides add two cans of chicken broth and cook till done. Save broth for cheese sauce.
ENCHILADAS:
Saute onion in a large skillet. Add bouillon cube and tomatoes. Thicken with corn starch or flour over medium heat, stirring constantly until smooth.
Blend in seasonings and garlic. Remove from heat and add shredded chicken.
CHEESE SAUCE:
Melt butter in sauce pan. Blend in corn starch, salt and pepper. Add onions, chili's, chicken stock and milk, stirring constantly till thick. Add cheese, blend until smooth.
ASSEMBLY:
Preheat oven to 400*.
Dip one side of corn tortilla in cheese sauce. Lay un-sauced side down on plate. Spoon a bit of the chicken tomato filling onto cheese side. Roll up and put in greased 9"x13" baking dish. Repeat until dish is full. Pour remaining sauce over the top of the enchiladas.
Garish with sliced olives or green peppers if desired.
Bake at 400* for 15 - 20 minutes.
INGREDIENTS:
ENCHILADAS:
15 corn tortillas
2 to 3 lbs. chicken cooked, boned and shredded. (Save broth for sauce.)
2 Tbl butter
2 Tbl flour or corn starch
1 chicken bouillon cube
1 lb can crushed tomatoes with juice
1 clove of garlic
2 Tbl minced onion
1/2 tea salt
1/2 tsp crushed leaf oregano
1/2 tsp pepper
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp tabasco / hot sauce (or more to taste)
CHEESE SAUCE:
2 Tbl butter
2 Tbl flour or corn starch
1/2 tsp salt
dash of pepper
1 Tbl minced onion
1 small can of green chili's (optional)
1 cup chicken stock
1/2 cup cream or milk
1 lb. shredded cheddar cheese
GARNISH:
Olives
Green peppers
DIRECTIONS:
CHICKEN:
If you don't have cooked chicken already and are starting out with raw follow these directions first.
Brown boneless skinless chicken breasts in a pan with some olive oil, salt and pepper. Once golden on both sides add two cans of chicken broth and cook till done. Save broth for cheese sauce.
ENCHILADAS:
Saute onion in a large skillet. Add bouillon cube and tomatoes. Thicken with corn starch or flour over medium heat, stirring constantly until smooth.
Blend in seasonings and garlic. Remove from heat and add shredded chicken.
CHEESE SAUCE:
Melt butter in sauce pan. Blend in corn starch, salt and pepper. Add onions, chili's, chicken stock and milk, stirring constantly till thick. Add cheese, blend until smooth.
ASSEMBLY:
Preheat oven to 400*.
Dip one side of corn tortilla in cheese sauce. Lay un-sauced side down on plate. Spoon a bit of the chicken tomato filling onto cheese side. Roll up and put in greased 9"x13" baking dish. Repeat until dish is full. Pour remaining sauce over the top of the enchiladas.
Garish with sliced olives or green peppers if desired.
Bake at 400* for 15 - 20 minutes.
Corned Beef and Cabbage
Another family classic who's origins are lost to time. We have this every year on St. Patty's Day.
INGREDIENTS:
3 lbs. corned beef (Look for the lean "round" cut not the brisket which tends to be a lot fattier.)
2 tsp peppercorns or 1/4 tsp ground pepper
12 whole cloves
2 bay leaves
8 potatoes, peeled and quartered
8 carrots, halved lengthwise
1 medium head cabbage, cut into 6 wedges
DIRECTIONS:
In large saucepan, cover corned beef with water. Add peppercorns, cloves and bay leaves. Simmer covered; 3 to 3 1/2 hours till tender. Add potatoes and carrots. Simmer; 15 minutes longer. Add cabbage; cook 15 minutes or until vegetable are tender. Remove bay leaves. Cut meat into pieces. Serve with cooking liquid and vegetables
NOTES:
If corned beef is packaged with spice package, omit peppercorns, clove and bay leaf. Alternately you can use about two tablespoons of pre-mixed pickling spice that can be purchased from the herb/spice section of your grocery store.
Serves 6 to 8
INGREDIENTS:
3 lbs. corned beef (Look for the lean "round" cut not the brisket which tends to be a lot fattier.)
2 tsp peppercorns or 1/4 tsp ground pepper
12 whole cloves
2 bay leaves
8 potatoes, peeled and quartered
8 carrots, halved lengthwise
1 medium head cabbage, cut into 6 wedges
DIRECTIONS:
In large saucepan, cover corned beef with water. Add peppercorns, cloves and bay leaves. Simmer covered; 3 to 3 1/2 hours till tender. Add potatoes and carrots. Simmer; 15 minutes longer. Add cabbage; cook 15 minutes or until vegetable are tender. Remove bay leaves. Cut meat into pieces. Serve with cooking liquid and vegetables
NOTES:
If corned beef is packaged with spice package, omit peppercorns, clove and bay leaf. Alternately you can use about two tablespoons of pre-mixed pickling spice that can be purchased from the herb/spice section of your grocery store.
Serves 6 to 8
Thursday, September 9, 2010
Roast Chicken with Potatoes, Lemon and Asparagus
One of my all time favorite quick dishes when I'm expecting to have to feed a large number of house guests and would rather spend time visiting then cooking.
Packages of cut-up chicken in the supermarket often have 8 pieces. For even cooking we cut the breast pieces in half crosswise, making a total of 10 pieces.
Ingredients
1 1/2 pounds new potatoes halved (or fingerling potatoes whole)
3 TBL olive oil
coarse salt and ground pepper
1 package cut up whole chicken (about 3 lbs)
1 bunch asparagus (1lb) trimmed and cut into 2" pieces
1 lemon, cut into 8 wedges
6 springs fresh thyme
Directions
1. Preheat oven to 475. Toss potatoes in 2TBL olive oil. Place potatoes on a roasting pan or high sided baking sheet; season with salt and pepper. Roast tossing once, until potatoes are golden, 25 minutes.
2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
3. Toss asparagus, lemon wedges and thyme in remaining TBL of olive oil. Scatter around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 - 15 minutes. Serve chicken, vegetables and lemon drizzled with pan juices.
OPTION: Other spices maybe used at anytime to "change it up" a bit. I like chives with the potatoes and paprika on the chicken too...
Serves 4
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Everyday Food - Issue # 41
Wednesday, September 8, 2010
Greek-Style Slow Cooker Meatballs and Artichokes
This Mediterranean-inspired main dish is brimming with a medley of tastes: savory lemon, pungent oregano and tender artichoke hearts. I loved this recipe but thought it could've easily been doubled - two people ate 1/2 of this in one sitting! It's super easy and yummy!
Ingredients
1 sprays cooking spray
1 pound uncooked ground turkey breast
1/2 tsp table salt, or more to taste
1 tsp ground sage
8 small uncooked new potatoes, scrubbed, unpeeled
12 oz frozen or canned artichokes, hearts
1 tsp dried oregano, crushed
1/4 tsp black pepper
1 cup canned chicken broth
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
Directions
Coat a 12-inch nonstick skillet with cooking spray.
Season turkey with salt and sage; shape into 1-inch balls. Add turkey to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4- to 5-quart slow cooker. Add broth to hot empty pan to release the browning. Then add to the slow cooker.
Add potatoes, oregano, and pepper; cover and cook on high heat for 3 hours. Add artichoke hearts and continue cooking for 2 to 3 more hours.
About 15 minutes before serving, spoon cornstarch into a cup. Add 1 tablespoon of the slow cooker liquid and lemon juice; stir well. Stir into slow cooker, cover and cook on low heat for 15 minutes more. Yields about 1 2/3 cups per serving.
Servings | 6
Preparation Time | 20 min
Cooking Time | 360 min
Weight Watchers
Southwestern Chicken Corn Chowder
INGREDIENTS:
1 boneless/skinless chicken breast OR 6 chicken tenders
2 tbl butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 tsp chili powder
1/2 tsp dried oregano
course salt and ground pepper
1 baking potato, peeled and cut into 1/2" pieces
1 package (10 oz) frozen corn kernels (I use a can of corn and it turns out just fine)
1 can (14.5 oz) reduced-sodium chicken broth
1/2 cup of 2% milk
1/2 cup of 1/2 & 1/2
Tabasco or chili powder (for optional heat)
DIRECTIONS:
In a medium saucepan, melt 1 tbl butter over medium heat. Brown chicken on both sides. Remove. Add 1 tbl butter and white part of scallion, carrot, chili powder and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add chicken back in along with potato, corn, broth, milk and 1/2 & 1/2.
Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15-20 minutes. Remove chicken and shred; return to pot. Stir in green part of scallion and season with salt and pepper (and other spices if you want it more flavorful or heat). Refrigerate in an airtight container up to about three days.
This was a recipe I altered slightly from a recipe out of Martha Stewart's Everyday Food Magazine. This is also excellent with a side of cornbread. It freezes well too so if you want to double up the recipe and freeze some for "easy dinners" later on it makes it convenient. As a last note the chicken could easily be removed for a vegetarian version of this chowder which is basically the original recipe.
Creole Seasoning Mix
Make your own Creole seasoning mix to add spice to stews and soups.
Prep Time: 15 minutes
Ingredients:
4 tsp. salt
1 tsp. paprika
1 Tbsp. garlic powder
2 tsp. pepper
1 tsp. white pepper
2 tsp. onion powder
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 tsp. dried oregano leaves
1 tsp. cayenne pepper
1/2 tsp. crushed red pepper flakes
Preparation:
Combine all ingredients and store in an airtight container in a cool, dry place. Stir into mayonnaise, yogurt or sour cream for a vegetable dip, or sprinkle over oven fries. You can also use this in soups and stews.
Prep Time: 15 minutes
Ingredients:
4 tsp. salt
1 tsp. paprika
1 Tbsp. garlic powder
2 tsp. pepper
1 tsp. white pepper
2 tsp. onion powder
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 tsp. dried oregano leaves
1 tsp. cayenne pepper
1/2 tsp. crushed red pepper flakes
Preparation:
Combine all ingredients and store in an airtight container in a cool, dry place. Stir into mayonnaise, yogurt or sour cream for a vegetable dip, or sprinkle over oven fries. You can also use this in soups and stews.
Mom's Apple Pie in a Jar - aka Apple Jam
If you're a fan of apple pie - and who isn't? - you will love this luscious apple jam. Serve it on bread or use it more creatively in mini-tarts or as a dessert topping. You're certain to receive rave reviews for its good taste.
3/4 cup raisins or dried cranberries (I used dried cranberries)
6 cups chopped peeled Granny Smith or other tart apples (I used Jonathan)
Grated zest and juice of one lemon
1 (1.75oz) regular powdered fruit pectin
9 cups granulated sugar (yeah, that'd be NINE. *craaazy*)
1 tsp cinnamon
1/2 tsp ground nutmeg
1. Prepare canner, jars and lids
2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside.
3. In a large, deep stainless steel saucepan combine apples and lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.
4. Ladle hot jam into hot jars, leaving 1/4" headspace. Remove airbubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Source: Ball Complete Book of Home Preserving - 400 delicious and creative recipes for today.
Mary's Turkey Chili
Here is an easy and wonderful turkey chili recipe. Bake up a quick batch of corn bread to go with and you have a great meal! This was a recipe given to me by my friend Mary. I'm not sure if she concocted it herself or got it from somewhere but I've never had anyone turn this down. It's a flavorful and mild chili that perfect for a cool day.
INGREDIENTS:
2 T. olive oil
2 medium onions, finely chopped
2 medium garlic cloves, crushed
1 T. paprika
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 T. chili powder
1 lb ground turkey
1 (28oz.) can crushed tomatoes
1 to 4 cups chicken broth (depending on how soupy you like your chili)
1 small can of tomato paste
1 T. dried leaf oregano
2 tsp. dried leaf basil
2 bay leaves
2 tsp. kosher salt*
1 tsp. ground pepper
1 T sugar
1 can pinto beans**
1 can red beans**
1 can black beans**
1 can corn**
DIRECTIONS:
In a large saucepan, heat oil over medium heat. Add onions, garlic, paprika, red pepper, cumin and chili powder. Saute for 2-3 minutes.
Add turkey, increase heat to high and cook until meat is cooked through. Place cooked spiced meat into a crock pot with all remaining ingredients. Cook on low for about six hours. Serve hot. Not only is this an easy way to cook chili, the flavors blend together wonderfully and the house smells great!
*If you only have regular table salt, reduce amount to 1 tsp.
** Or substitute in four cans of any type of your favorite beans.
English Muffins
1 ½ cups Bread Flour Mix
1 tsp xanthan gum
1 tsp dough enhancer (optional)
½ tsp. salt
1 T. sugar
1 pkt. Yeast
¾ cup plus 1 T. water, heated to 110 degrees
1 tsp. canola oil
Mix yeast, sugar and water, set aside. Lightly grease a six-bun hamburger bun pan (each bun form is about 4 ½ inches in diameter). Dust with corn meal or rice flour. Mix all dry ingredients in large bowl of electric mixer. Pour water mixture and canola oil into mixing bowl, mix until just blended. Scrape bowl and beaters, then beat at high speed for 2 minutes.
Spoon dough into prepared pan and spread it out to the edges with a table knife or off-set spatula. Carefully smooth and flatten top of the buns with a table knife. Cover with a light cloth and let rise in a warm place for about 20 minutes. Muffins should approximately double in height.
Preheat oven to 375 degrees while muffins are rising. Place rack in center of oven. Bake muffins for 15 minutes. They should be very light in color and cooked through. Remove from pan and cool on a rack for 15 minutes. Open each muffin by piercing it with a fork around the edges. Carefully pull apart and toast to desired crispness.
Bread Flour Mix for English Muffins
Bread Flour Mix
Source: Gluten-Free Baking Classics by Annalise G. Roberts
| 1/3 part millet flour |
2 cups |
2/3 cups |
1/2 cup |
| 1/6 part sorghum flour |
1 cup |
1/3 cup |
1/4 cup |
| 1/6 part cornstarch |
1 cup |
1/3 cup |
1/4 cup |
| 1/6 part potato starch |
1 cup |
1/3 cup |
1/4 cup |
| 1/6 part tapioca starch |
1 cup |
1/3 cup |
1/4 cup |
| . |
6 cups |
2 cups |
1 1/2 cups |
Source: Gluten-Free Baking Classics by Annalise G. Roberts
Spicy Autumn Ham
This is the ham we often make for holidays, with so many activities and demand for the oven this is a great recipe that’s super tasty and easy to prepare. It’s not overly spicy but rich, flavorful and easy to make.
INGREDIENTS
1 TBL whole cloves
4 - 5 lb. picnic ham
1 teaspoon whole or ½ teaspoon ground all spice
2 sticks cinnamon
Apple cider or juice
Optional: cornstarch to make glaze.
DIRECTIONS
Insert cloves into fat layer around edge of ham rind. Place in a large Dutch oven (or crock pot*). Add cider to cover, all spice and cinnamon sticks. Cover; heat to boiling. Reduce heat; simmer 2 hours or until tender. Remove ham to platter. If desired, thicken 2½ cups of juice ham has been cooking in with 2 TBL cornstarch dissolved in 2 TBL of cold water. Heat until mixture boils and thickens, stirring constantly. Serve over sliced ham.
*If made in a crock pot be sure to leave in for about 4 or 5 hours so the ham cooks all the way through.
Yields: 8 - 10 servings
This came out of a small paperback cookbook that my Mom bought back in the 70's... not sure who published it but it's been an enduring classic in our family ever since.
INGREDIENTS
1 TBL whole cloves
4 - 5 lb. picnic ham
1 teaspoon whole or ½ teaspoon ground all spice
2 sticks cinnamon
Apple cider or juice
Optional: cornstarch to make glaze.
DIRECTIONS
Insert cloves into fat layer around edge of ham rind. Place in a large Dutch oven (or crock pot*). Add cider to cover, all spice and cinnamon sticks. Cover; heat to boiling. Reduce heat; simmer 2 hours or until tender. Remove ham to platter. If desired, thicken 2½ cups of juice ham has been cooking in with 2 TBL cornstarch dissolved in 2 TBL of cold water. Heat until mixture boils and thickens, stirring constantly. Serve over sliced ham.
*If made in a crock pot be sure to leave in for about 4 or 5 hours so the ham cooks all the way through.
Yields: 8 - 10 servings
This came out of a small paperback cookbook that my Mom bought back in the 70's... not sure who published it but it's been an enduring classic in our family ever since.
Tuesday, September 7, 2010
Lemon Curd
Ingredients:
2 cups granulated sugar
12 large egg yolks, lightly beaten and strained
1 cup lemon juice
1 cup butter, at room temperature
2 tablespoons grated lemon peel
Directions:
Combine sugar and eggs in a medium saucepan, or in a double boiler. Gradually stir in the lemon juice. Cook, stirring, over low heat until the mix coats the back of a spoon (about 175 degrees F.) Do not allow to
boil!
Remove from heat and whisk until slightly cooled. Stir in butter, 1 tablespoon at a time. Add lemon peel.
Store in a sterilized jar in the refrigerator. This recipe will make rather a lot of curd so be prepared to share with friends and family!
* * * * *
A lovely, tart spread to have on hand to fill a jelly roll, swirl on top of a muffin, or fill "Thimble Cookies". I also use it, mixed with whipped cream, as a frosting for Angel Food Cake.
~Noreen
Source: "Gluten Free Gems" by Noreen Moses
2 cups granulated sugar
12 large egg yolks, lightly beaten and strained
1 cup lemon juice
1 cup butter, at room temperature
2 tablespoons grated lemon peel
Directions:
Combine sugar and eggs in a medium saucepan, or in a double boiler. Gradually stir in the lemon juice. Cook, stirring, over low heat until the mix coats the back of a spoon (about 175 degrees F.) Do not allow to
boil!
Remove from heat and whisk until slightly cooled. Stir in butter, 1 tablespoon at a time. Add lemon peel.
Store in a sterilized jar in the refrigerator. This recipe will make rather a lot of curd so be prepared to share with friends and family!
* * * * *
A lovely, tart spread to have on hand to fill a jelly roll, swirl on top of a muffin, or fill "Thimble Cookies". I also use it, mixed with whipped cream, as a frosting for Angel Food Cake.
~Noreen
Source: "Gluten Free Gems" by Noreen Moses
Wendy Wark's GF Flour Blend
This is a really wonderful flour mix for general baking...
WENDY WARKS FLOUR MIX
You can buy this mix from The Gluten Free mall or your local retailer. Authentic Foods Multi-blend Gluten Free Flour Mix. I recommend this route as they grind their flours much finer than most, eliminating the gritty texture that is the bane of GF baking. Or you can make your own (which I do, still using Authentic Foods flour for the fine texture but double and triple the amounts if I plan on baking frequently.)
1 cup brown rice flour (requires refrigeration)
1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum
The following is taken from Celiac.com and is written by Karen Roberts:
I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.
Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.
The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I don’t use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results
WENDY WARKS FLOUR MIX
You can buy this mix from The Gluten Free mall or your local retailer. Authentic Foods Multi-blend Gluten Free Flour Mix. I recommend this route as they grind their flours much finer than most, eliminating the gritty texture that is the bane of GF baking. Or you can make your own (which I do, still using Authentic Foods flour for the fine texture but double and triple the amounts if I plan on baking frequently.)
1 cup brown rice flour (requires refrigeration)
1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum
The following is taken from Celiac.com and is written by Karen Roberts:
I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.
Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.
The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I don’t use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results
Nora's Dilly Beans
These are seriously the best dang pickled green beans I've ever had. Nora is this wonderful old woman who's been gardening and canning going on seven or eight decades now. I'm pretty sure she knows best and I can only hope to follow in her footsteps. These beans are both at once sharp and tangy. Such a delightful way to capture the summer harvest!
4 Pint canning jars (do not use quarts!)
In each Pint put:
Fill each pint half way with straight beans (Kentucky Wonder are recommended), then add
2 clove garlic
1 teaspoon cayenne [be sure your cayenne is fresh]
1 head fresh dill weed
Finish stuffing with beans
Make liquid of:
2 1/2 cups water
2 1/2 cups cider vinegar
1/4 cup pickle salt
Bring to a "boil" and pour over beans leave 1/4 inch room at top of jar.
Prepare canning lids and pot. Put hot lids on jars, add rings to finger tight.
Process in hot water bath for 10 minutes .
BE SURE THE WATER IS BOILING when you start the time
If you double the liquid it could cover 9 pints and that would be a canner full.
Have fun - READY TO EAT IN 2 WEEKS
**************************
Nora Beardsley's recipe
4 Pint canning jars (do not use quarts!)
In each Pint put:
Fill each pint half way with straight beans (Kentucky Wonder are recommended), then add
2 clove garlic
1 teaspoon cayenne [be sure your cayenne is fresh]
1 head fresh dill weed
Finish stuffing with beans
Make liquid of:
2 1/2 cups water
2 1/2 cups cider vinegar
1/4 cup pickle salt
Bring to a "boil" and pour over beans leave 1/4 inch room at top of jar.
Prepare canning lids and pot. Put hot lids on jars, add rings to finger tight.
Process in hot water bath for 10 minutes .
BE SURE THE WATER IS BOILING when you start the time
If you double the liquid it could cover 9 pints and that would be a canner full.
Have fun - READY TO EAT IN 2 WEEKS
**************************
Nora Beardsley's recipe
Balsamic Roasted Chicken with Figs and Sweet Onions
I am not a gourmet cook by any means, so please don’t think that this recipe is fancy and complicated by the sound of the title. It is super simple and kid-friendly. My kids don’t eat the roasted figs or onions but they love the chicken over the rice. It is delicious even as leftovers! Be sure to serve the chicken with a large, raw green salad to help digestion.
INGREDIENTS:
1 whole organic chicken (about 4 pounds)
Herbamare and freshly ground black pepper
1 large sweet Walla Walla onion, chopped
fresh figs
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon maple syrup
fresh rosemary sprigs
DIRECTIONS:
Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Herbamare and freshly ground black pepper.
Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.
Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.
Add about ¼ cup of water to the bottom of the pan.
Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 ½ hours.
Source: www.nourishingmeals.com
My Notes:
Since I don't have Herbamare I use a combination of any sort of herbs and spices that work well with chicken. I like Penzeys Spices, their Sunny Paris Seasoning works perfectly with this recipe, Hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.
INGREDIENTS:
1 whole organic chicken (about 4 pounds)
Herbamare and freshly ground black pepper
1 large sweet Walla Walla onion, chopped
fresh figs
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon maple syrup
fresh rosemary sprigs
DIRECTIONS:
Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Herbamare and freshly ground black pepper.
Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.
Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.
Add about ¼ cup of water to the bottom of the pan.
Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 ½ hours.
Source: www.nourishingmeals.com
My Notes:
Since I don't have Herbamare I use a combination of any sort of herbs and spices that work well with chicken. I like Penzeys Spices, their Sunny Paris Seasoning works perfectly with this recipe, Hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.
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