tag:blogger.com,1999:blog-82581872604116517432024-03-13T07:48:41.688-07:00Allergy-Free Cooking and BakingA blog about challenges, experiments, successes and failures cooking and baking for people with allergies. The goal is to provide realistic, simple recipes that the whole family will enjoy (which may take a little convincing on your part, especially if your children are just being introduced to this type of cooking).Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-8258187260411651743.post-77449062476645433072010-09-30T14:48:00.000-07:002010-09-30T16:30:09.729-07:00Beans - Cheap & NutritiousI'm going to start posting quite a few recipes with beans - they're so cheap and nutritious, and actually fast and easy in the pressure cooker.<br />
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So far, some of my favorite "bean" dishes are spinach-black bean burritos, black bean tortilla pie, and bean stir-fries with rice (like <a href="http://en.wikipedia.org/wiki/Azuki_bean">azuki beans</a> and mushrooms).<br />
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For all of the recipes, I start by soaking the beans overnight and cooking them in the morning in my <a href="http://www.amazon.com/Presto-307912-6-Quart-Stainless-Pressure/dp/B00006ISG6?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">pressure cooker</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B00006ISG6" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. The pressure cooker will cook most beans in about 3 minutes (not counting heat up and cool down time, but it usually only takes about 10 minutes to heat up, 3 minutes to cook, and you can cool fast by placing the pressure cooker in cold water, or, for softer beans, let the pressure come down on its own). Then you can put them in the refrigerator and freeze the extra beans for later (to stir into soups, make dips, etc.) However, you MUST follow the directions that come with your pressure cooker for cooking time, the amount of water, and usually about 1 T. of cooking oil to prevent the beans from foaming up and creating one huge mess. For example, I have a 6-quart pressure cooker and I usually make one 16 oz bag at a time, soak the beans in cold water in the refrigerator overnight, rinse them, place them in the cooker with just enough water to cover, 1 T. of oil (do NOT forget the oil!), and seal.<br />
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Of course you could always use canned beans, but I think it's healthier and cheaper to use the dried, especially when the pressure cooker is so efficient.<br />
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<u><b> Tortilla Black Bean Pie</b></u> (from <a href="http://www.amazon.com/Everyday-Food-Great-Fast/dp/0307354164?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">Martha Stewart's Everyday Food Great Food Fast Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=0307354164" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />)<br />
4 flour tortillas (I used brown rice from Trader Joe's, or, <a href="http://angkantz.blogspot.com/2008/08/kids-tortilla-dinner.html">make your own</a>) <a href="http://www.amazon.com/VillaWare-V5955-Grand-Tortilla-Flatbread/dp/B00005R85X?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">VillaWare</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B00005R85X" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> is a nice tortilla maker.<br />
1 T. cooking oil (or olive oil is ok too)<br />
1 large onion, chopped<br />
1 jalapeno chile (if desired, or I used 1 green pepper)<br />
2 garlic cloves, minced<br />
1/2 t. ground cumin<br />
kosher salt & pepper<br />
black beans (I used about 3/4 of a 16 oz. bag prepared), or you can use 2 cans<br />
recipe calls for 12 oz. beer, but I used 1 1/2 c. water and it was way too much - probably about 1/2 c. water will do<br />
1 package frozen corn<br />
4 scallions, sliced<br />
2 1/2 c. shredded Cheddar cheese, about 8 oz, or, you can use yogurt cheese (no lactose) or soy cheese<br />
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Preheat oven to 400 degrees. The recipe says to trim the tortillas to fit in a 9" pan, but I used them straight from the package and they fit in a 9 1/2" glass pie plate.<br />
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Heat the oil, and add the onion, garlic, cumin, salt and jalapeno pepper and fry until soft. Then add the green pepper (if using) beans, corn, scallions, and beer/water and simmer with the top off for about 8-10 minutes, until liquid has mostly evaporated.<br />
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Prepare the pie by placing one tortilla down, then topping with the bean mixture (I got too much water so I had to use a slotted spoon), then cheese, then repeat with 3-4 tortillas, the top layer being beans, and then cheese. Bake about 20-25 minutes, sprinkle with a few extra scallions, and serve. We chose to serve it with avocados, lime juice, and sour cream (dairy and/or soy sour cream).<br />
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<u><b>Azuki Beans & Mushrooms</b></u><br />
2 T. olive oil<br />
2 cloves garlic, minced<br />
2 small shallots, chopped<br />
1 package sliced mushrooms<br />
2 medium carrots, chopped<br />
1/4 c. marsala wine (optional)<br />
1 can azuki beans (I used <a href="http://www.edenfoods.com/store/product_info.php?products_id=102970">Eden Brand</a>, I have not been able to find dried azuki beans)<br />
fresh tarragon<br />
kosher salt & pepper to taste <br />
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In a large frying pan, fry, uncovered, the garlic, shallots, mushrooms and carrots until soft (about 10 minutes), stirring frequently. Add the wine (or use apple juice or water), and beans, cover and simmer about 3-4 minutes until heated through. Add fresh tarragon, salt & pepper. Serve with rice.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-10218288666080731032010-09-28T10:04:00.000-07:002010-09-28T10:04:18.327-07:00Fall Pumpkin Pecan Ginger Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q7F3uPfG3-Y/TKIefez2OuI/AAAAAAAAAPU/El35boYjBEE/s1600/pancakes1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_Q7F3uPfG3-Y/TKIefez2OuI/AAAAAAAAAPU/El35boYjBEE/s320/pancakes1.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Q7F3uPfG3-Y/TKIehDAkpSI/AAAAAAAAAPY/fvmhV9otbmA/s1600/pancakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_Q7F3uPfG3-Y/TKIehDAkpSI/AAAAAAAAAPY/fvmhV9otbmA/s320/pancakes.JPG" width="320" /></a></div>1 c. buckwheat flour<br />
1 c. brown rice flour<br />
3 t. baking powder (aluminum-free)<br />
1/2 t. sea salt<br />
1/2 t. cinnamon<br />
1/4 t. cloves<br />
2 eggs (or 3 t. egg replacer mixed with 4 T rice milk)<br />
1 c. coconut milk<br />
1 c. rice milk or soy milk<br />
2 T. safflower oil<br />
1 T. dark raw agave syrup or honey<br />
2/3 c. pumpkin puree<br />
1/3 c. chopped pecans (if allergic to nuts, use pumpkin seeds or omit)<br />
2 T. finely chopped candied ginger (I use a quick chopper) <br />
dried cranberries to sprinkle on top<br />
maple syrup or a little powdered sugar mixed with coconut milk as a glaze<br />
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Combine flours, baking powder, sea salt, and spices in a large bowl. Whisk eggs or egg replacer in a smaller bowl, add milks, oil, agave syrup, and pumpkin puree and whisk until smooth and combined. Add wet ingredients to dry, mixing in the pecans and candied ginger. If necessary, add more water to thin the batter so it is thick; but spreads easily. Cook as pancakes on a medium-high griddle. Top with cranberries & either maple syrup or the powdered sugar glaze.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-20090485148394816842010-08-04T10:11:00.000-07:002010-08-04T10:11:45.290-07:00Lentil SoupI made up this lentil soup, while it is not vegetarian (could be if you used soy sausage), it is tomato-free - and it's hard to find soups without tomatoes! <br />
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2 t. oil <br />
2 leeks (trimmed & washed, sliced thinly)<br />
1 pound Italian pork sausage (or you could use chicken/soy - yes, pork is terrible for you but it is actually one of the few meats my husband is not sensitive to)<br />
3-4 carrots, peeled & sliced<br />
2-3 potatoes diced in about 1/2" cubes<br />
1 1/2 cups brown lentils, rinsed<br />
2 cups of vegetable or chicken broth<br />
water<br />
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Fry the leeks in the oil in a large stockpot, then remove the casings from the pork sausage and crumble into the pot. Fry until no longer pink, then add the carrots & potatoes. Fry about 1-2 more minutes, then add the lentils, broth and enough water so that everything is covered. Simmer about 1 hour.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-49886746497166498242010-06-17T07:17:00.000-07:002010-08-03T17:19:42.989-07:00Genotype Gatherer CookiesI think I'm a "Gatherer" - Blood Type O+. Here's a cookie recipe that contains most of the "super-foods" on the <a type="amzn" asin="0767925254">Genotype Diet</a> Gatherer List:<br />
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1/2 c. vegetable (palm oil) shortening (it's avoid - but I don't know what other "shortening" to use!)<br />
1/4 c. molasses (Superfood)<br />
1/4 c. maple syrup or agave syrup (maple is a "black dot")<br />
1 t. vanilla<br />
1 c. amaranth flour (Superfood - diamond)<br />
1 c. millet flour (Superfood - diamond)<br />
1/2 t. cinnamon (Superfood - diamond)<br />
1/2 t. salt<br />
1/2 t. baking soda<br />
1 t. baking powder<br />
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Cream the first 4 ingredients with an electric mixer. Stir in the four. For shaped cookies, roll out the dough in small portions on a cutting board, using lots of amaranth flour. Roll thick, about 1/2" thick. Bake at 350 for about 8-10 minutes.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-79448695965546068842010-03-02T10:47:00.000-08:002010-08-03T17:48:36.679-07:00Gluten-free/Vegan Cake BrowniesThese "cake" brownies turned out very nice...one of the yummiest "healthy" snacks I've had in a long time! <br />
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1/2 c. maple syrup<br />
1/2 c. <a href="http://www.amazon.com/Lundberg-Sweet-Dreams-Gluten-ClubNatural/dp/B0013JS3ME?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">brown rice syrup</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B0013JS3ME" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 c. safflower oil<br />
1/2 c. <a href="http://www.amazon.com/Bobs-Red-Mill-Toasted-18-Ounce/dp/B001HTI6CM?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">carob powder</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B001HTI6CM" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
3 t. <a href="http://www.amazon.com/Ener-G-Foods-Replacer-16-Ounce-Boxes/dp/B001GVIRKM?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ener-G Egg Replacer</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B001GVIRKM" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/4 c. rice milk<br />
1 t. vanilla<br />
3/4 c. rice milk<br />
1 c. <a href="http://www.amazon.com/Hodgson-Mill-Buckwheat-Flour/dp/B0001G6VJW?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">buckwheat flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B0001G6VJW" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 c. <a href="http://www.amazon.com/Bobs-Red-Mill-24-Ounce-Packages/dp/B000EDDS3O?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">brown rice flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B000EDDS3O" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 T. <a href="http://www.amazon.com/Nutribiotic-Rice-Protein-21-powder/dp/B00012NIVU?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">Vegan Rice Protein Powder</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B00012NIVU" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1 t. baking powder<br />
1 t. baking soda<br />
1/2 t. kosher salt<br />
1 c. chopped walnuts (optional) or vegan chocolate/carob chips (optional)<br />
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Preheat oven to 350 degrees.<br />
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Grease a 15X10X1-inch baking pan (I used a 9X9X1-inch pan for a thicker "brownie"). I use all-palm oil vegetable shortening from Spectrum or 365 (Whole Foods' brand). <br />
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In a glass bowl, using a wire whisk, combine the syrups, oil, and carob powder. Mix the egg replace with the rice milk in a separate cup and combine with the syrup. Whisk in the vanilla and rice milk until smooth. <br />
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Add the flour, protein powder (optional, but I have found this adds a little protein to gluten-free flours so the bake goods aren't as crumbly) baking powder, baking soda, and salt. Mix well with the whisk, stir in the nuts if desired (or coconut/chocolate or carob chips). Pour into the baking dish. <br />
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Bake approximately 40 minutes for the 9X9X1 - inch or until a toothpick comes out clean, bake about 20-30 minutes for the 15X10X1 inch pan.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-75298667960094747002009-11-03T12:03:00.000-08:002010-08-03T17:37:55.939-07:00New Apple Pie Crust Recipe<a href="http://3.bp.blogspot.com/_Q7F3uPfG3-Y/SvmH4-eAufI/AAAAAAAAAO0/WZLSR3LRcHQ/s1600-h/DSCF9834.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5402498640918919666" src="http://3.bp.blogspot.com/_Q7F3uPfG3-Y/SvmH4-eAufI/AAAAAAAAAO0/WZLSR3LRcHQ/s200/DSCF9834.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a><br />
<a href="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SvmH4svUkVI/AAAAAAAAAOs/nw2Y502eGok/s1600-h/DSCF9829.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5402498636159684946" src="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SvmH4svUkVI/AAAAAAAAAOs/nw2Y502eGok/s200/DSCF9829.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a><br />
<a href="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SvmH4fX1xHI/AAAAAAAAAOk/gi2XiQA7MQk/s1600-h/DSCF9826.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5402498632571536498" src="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SvmH4fX1xHI/AAAAAAAAAOk/gi2XiQA7MQk/s200/DSCF9826.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a><br />
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I'm working on making a better apple pie crust dough, and in general, gluten-free baked goods that don't fall apart so easily. I know <a asin="B0001ZRHDM" href="" type="amzn">Xanthan Gum</a> is supposed to provide some structure, however, I have had some great results with this <a asin="B00012NIVU" href="" type="amzn">Rice Protein Powder</a> lately.<br />
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New Pie Crust Idea:<br />
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1 c. finely milled buckwheat flour (like <a asin="B0001G6VJW" href="" type="amzn">Hodgson Mills</a>)<br />
1 c. <a asin="B0001G6VKQ" href="" type="amzn">brown rice flour</a><br />
(you can use some <a asin="B001ELL364" href="" type="amzn">millet flour</a> if you like, or try any other flours)<br />
about 1/2 T. <a asin="B00012NIVU" href="" type="amzn">Rice Protein Powder</a><br />
1/2 t. salt<br />
1/4 c. vegetable shortening or coconut oil (I use <a asin="B00014D37W" href="" type="amzn">Spectrum</a>)<br />
8 T. cold Rice Milk<br />
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Mix the flours and salt. Use a pastry blender to cut in the vegetable shortening. With a fork, add the cold Rice Milk, 2 T. at a time. Stop adding Rice Milk when your dough is starting to hold together well (or add more if it's a dry day!)<br />
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Make a ball with the dough and cut it in half. The secret is to roll the dough between 2 pieces of plastic wrap. Take one half, roll it out between the two pieces of plastic wrap, carefully remove the top layer and flip the crust in the pie dish. If it is falling apart, just pick up the dough and carefully work in a little more rice milk.<br />
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Poke a couple fork holes in the bottom layer, add the filling, the top, and poke a couple more holes or cut slits. Bake at about 350 degrees for 1 hour.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-51487075717598807232009-10-31T14:38:00.000-07:002010-08-03T17:39:34.842-07:00Caramely Popcorn<a href="http://4.bp.blogspot.com/_Q7F3uPfG3-Y/SvmIM82dnpI/AAAAAAAAAO8/ytqwZWBcrrM/s1600-h/DSCF9736.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5402498984081989266" src="http://4.bp.blogspot.com/_Q7F3uPfG3-Y/SvmIM82dnpI/AAAAAAAAAO8/ytqwZWBcrrM/s320/DSCF9736.JPG" style="cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><br />
This is kind of like caramel corn, except it's faster - there's no baking involved. I used Indian ingredients.<br />
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I didn't measure anything for my first try, but here's what I did - have fun experimenting!<br />
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Popped Popcorn (I usually pop mine in a little safflower oil) Spread the popcorn on 2 cookie sheets lined with parchment paper<br />
about 1 T. Ghee (clarified butter, it is only the fat so it is sometimes ok for people allergic to dairy)<br />
about 1/2 c. <a href="http://www.amazon.com/Lundberg-Sweet-Dreams-Gluten-ClubNatural/dp/B0013JS3ME?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">Brown Rice Syrup</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B0013JS3ME" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
about 1/2 square of Jaggerty (raw sugar, available at Indian stores)<br />
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Cook the ghee, brown rice syrup, and jaggerty in a small sauce pan, bring to a boil then simmer until about 230 degrees on a candy thermometer. Mine got up to 250 and was a little too crunchy.<br />
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Quickly drizzle the candy over the popcorn and salt the popcorn. Let cool before eating.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-19405003866106835152009-07-28T12:29:00.000-07:002009-11-03T12:13:01.213-08:00Minimally Processed Snacks - NO Crackers!Who can make it through the day without snacks? Kids definitely can't, and I've gotten used to having a snack with them. A couple of snacks a day can be healthy, but forget all the pre-packaged over-processed commercial snacks. Here's a list of 25 (what I consider to be minimally processed) snacks that are delicious and easy. Not all "low fat, low calorie" snacks, but are nutritious and natural.<br /><br />1. Grapefruit/Avocado Salad - cut out the sections of a grapefruit & mix with cut-up avocado<br />2. Popcorn - heat a little olive or safflower oil in a pan, add plain popcorn kernels & pop<br />3. Yogurt with blueberries, raspberries & honey (I use frozen berries if I don't have fresh)<br />4. Tortillas - with fruit only jam or nut/seed butters<br />5. Hard boiled eggs<br />6. Applesauce (plain, fruit-only or homemade) - can add honey & cinnamon<br />7. Fruit Salad - when you have a crowd, everyone can bring one piece of fruit & add to the salad<br />8. Grapes & Cheese<br />9. Apples with a nut/seed butter<br />10. Hummus (ground chickpeas - make your own or buy it) and carrots<br />11. Some sort of bean spread & vegetables<br />12. Homemade Salsa & corn tortillas<br />13. Roasted Chickpeas<br />14. Smoothies (homemade)<br />15. Smoothie Pops (homemade)Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-63516895384480021562009-07-27T11:10:00.000-07:002010-08-03T17:50:26.761-07:00Gluten Free Crepes (still contain eggs & dairy)I think you can take away the dairy & wheat from Crepes and still come up with something decent...but it seems best if you don't omit the eggs. If you have an egg sensitivity, you might still be able to have yolks, try it without the whites and let me know!<br />
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1 c. <a href="http://www.amazon.com/Bobs-Red-Mill-Sorghum-22-Ounce/dp/B001KUQIPU?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">sorghum flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B001KUQIPU" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 c. <a href="http://www.amazon.com/Hodgson-Mill-Buckwheat-Flour/dp/B0001G6VJW?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">buckwheat flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B0001G6VJW" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><br />
1/2 t. baking powder<br />
1/2 t. salt<br />
1/2 t. <a href="http://www.amazon.com/Authentic-Foods-Xanthan-Gum/dp/B0001ZRHDM?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">xanthan gum</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B0001ZRHDM" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> (holds the crepe together since it's gluten free)<br />
2 c. milk (or rice/almond/soy milk)<br />
1 T. honey<br />
2 T. melted butter (or ghee where the proteins are removed, or olive oil)<br />
1/2 t. vanilla<br />
2 large eggs<br />
<br />
Mix the flours, baking powder, salt, and xanthan gum in a large bowl. Whisk the milk, honey, melted butter, vanilla and eggs together separately, then whisk them into the dry ingredients. You really should use a well-seasoned crepe pan. Heat the pan on medium-high and melt a little butter in it. When the butter has foamed (but before it burns), add about 1/4-1/3 c. batter, and swirl it around in the pan. When the crepe starts looking "dry" on top, but still a little wet, flip it with a large half-moon shaped spatula. Cook the other side about 30 seconds - 1 minute, then place on a plate, fill with strawberries & bananas, or jam or anything you like.<br />
<br />
You can freeze these between wax paper too.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-49877874241153760152009-07-27T11:02:00.000-07:002009-07-27T11:10:13.091-07:00Mexican Beans/Rice (no tomatoes, cheese optional)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Q7F3uPfG3-Y/Sm3sCwNsdcI/AAAAAAAAAOc/5j6s8T6Lq_Y/s1600-h/DSCF9121.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_Q7F3uPfG3-Y/Sm3sCwNsdcI/AAAAAAAAAOc/5j6s8T6Lq_Y/s320/DSCF9121.JPG" alt="" id="BLOGGER_PHOTO_ID_5363202263314363842" border="0" /></a><br />Hmmm, what can I make for lunch today? Or dinner tonight? <br /><br />If you're like me, you're always asking that question. Today was one of those days where I realized I had no meat in the house, and had to think of a decent protein source for lunch.<br /><br />I had leftover rice and a can of beans. So I created this stir-fry:<br /><br />2-3 T. olive oil<br />1 small yellow onion, minced<br />2 small garlic cloves, minced<br />chili powder to taste (about 1/2 t.)<br />1 red bell pepper, chopped<br />about 1 cup frozen sweet corn<br />about 2 cups leftover brown rice (I use brown basmati)<br />1 can black beans, drained (but not rinsed)<br />fresh cilantro from the garden<br />salt & pepper to taste<br /><br />Heat a large skillet or wok on medium-high heat. Fry the onion & garlic for about 5 minutes until tender, then add the chili powder and cook for 1 minute longer. Next add the bell pepper & corn, fry about 1-2 minutes, then add the rice and beans, cover, and cook until hot (about 5 minutes).<br /><br />Add cilantro & salt & pepper. Serves about 4.<br /><br />We sprinkled some shredded cheddar cheese on ours. But you really don't need the cheese.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com2tag:blogger.com,1999:blog-8258187260411651743.post-41473969460632520902009-06-10T15:38:00.000-07:002009-06-10T16:13:26.151-07:00Gluten-Free/Allergy-Free Cooking Classes or LessonsIt's been a while since I've posted a new recipe, as we have been experimenting lately with the kids and trying potentially allergic foods in small amounts. My daughter is now 4 (previously her cheeks turned red and broke out in a rash with avocado, cinnamon, soy, and nuts). Now, she has been able to eat avocado/grapefruit salad, guacamole, small amounts of cinnamon in cookies/oatmeal, some soy sauce in stir-fry and Vietnamese peanut sauce. In reintroducing these past-allergic foods, I have tried to introduce them a little at a time while avoiding over-processed foods.<br /><br />Some would think that this should be an exciting development; that we can go back to eating anything we want, whenever we want. Yes, it is easier (especially traveling or at parties), but I don't want to go back to the way things were before. We have been cooking allergy-free/gluten-free/refined flour & sugar-free for over 3 years now, and it has become a part of our life. I find my kids do much better eating whole-grains, natural sweeteners and avoiding refined sugar and flour. I don't think we can ever "go back."<br /><br />One reason for this post: I want to update my readers. There will be more posts coming! We are experimenting more than ever and I want to get back into updating my blog. <br /><br />But there is also another reason. Has anyone ever taken any gluten-free or allergy-free cooking classes or lessons? Would you be interested in classes if someone were to offer them? I've been thinking about branching out to my community in the Boston area and offering some cooking classes that would incorporate gluten-free/allergy-free/refined sugar & flour-free lessons. Also lessons that incorporate kids cooking, because for us, this has made all the difference for our kids. So, please comment, let me know your thoughts!Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com3tag:blogger.com,1999:blog-8258187260411651743.post-62875545395736529592009-03-01T10:04:00.000-08:002010-08-04T10:02:40.964-07:00"Sugar" Cookies - With Maple & Agave SyrupMy 4-year old daughter saw some decorated sugar cookies at church today. Before we even went downstairs, I was prepared with my organic no-soy graham crackers and promised her we would make some cookies of our own at home. She was excited about making them ourselves and was satisfied with her graham crackers. Yes!<br />
<br />
This is the adapted "Betty Crocker" recipe that we used.<br />
<br />
1/2 c. <a href="http://www.amazon.com/Wholesome-Sweeteners-Organic-Agave-23-5oz/dp/B0010XX4PE?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">organic blue agave syrup</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B0010XX4PE" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> (by <a href="http://www.amazon.com/s/?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969&search-alias=aps&field-keywords=Wholesome%20Sweeteners" target="_blank">Wholesome Sweetners</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> - there's a reasonably priced one at Trader Joe's)<br />
1/2 c. maple syrup<br />
1 c. shortening (I have been using <a href="http://www.amazon.com/Shortening-100%25-Vegetable-Organic-oz/dp/B000A40OVQ?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">Spectrum shortening</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B000A40OVQ" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> as it is palm oil instead of soybean oil, but now Whole Foods brand 365 is making a cheaper version of palm oil shortening)<br />
1 t. vanilla<br />
1 large egg (or, 1 1/2 t. egg replacer mixed with 2 T. rice milk)<br />
2 1/2 c. <a href="http://www.amazon.com/Hodgson-Mill-Buckwheat-Flour/dp/B0001G6VJW?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">buckwheat flour</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B0001G6VJW" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> (fine milled; I like <a href="http://www.amazon.com/s/?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969&search-alias=aps&field-keywords=Hodgson%20Mills" target="_blank">Hodgson Mills</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />)<br />
1 t. baking soda<br />
1 t. cream of tartar<br />
1 t. <a href="http://www.amazon.com/Authentic-Foods-Xanthan-Gum/dp/B0001ZRHDM?ie=UTF8&tag=jasonkantzwor-20&link_code=btl&camp=213689&creative=392969" target="_blank">xanthan gum</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=jasonkantzwor-20&l=btl&camp=213689&creative=392969&o=1&a=B0001ZRHDM" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> (necessary to help the dough stick together, since it is gluten-free)<br />
<br />
(1) Beat the syrups, oil, shortening, and egg with an electric mixer until combined.<br />
(2) Add the flour, baking soda and cream of tartar. Stir with a wooden spoon.<br />
(3) I skip chilling my dough because I think the shortening I use works better at room temperature.<br />
(4) Roll out on a cutting board with lots of buckwheat flour (dough will be a little sticky, but with quite a bit of flour it should be easy to handle). Roll them fairly thick; I like about 1/2" thickness...I think it helps them taste more cake-like.<br />
(5) Cut out shapes, bake at 350 degrees for about 8-10 minutes. <br />
(6) Cool, then frost if you wish.<br />
<br />
We made our frosting using some of the palm-oil shortening, organic pure cane powdered sugar from Trader Joe's, vanilla, and a little rice milk.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com2tag:blogger.com,1999:blog-8258187260411651743.post-61469656756845393912009-02-15T12:52:00.000-08:002009-02-15T13:30:54.230-08:00Sweets & Nutrition - Refined SugarAfter reading various allergy-free blogs, vegan blogs, and cookbooks, I've noticed many recipes which omit wheat, eggs, dairy, and other common allergens also include high amounts of refined sugar and chocolate in baked goods. While homemade is of course always better than processed food, I am re-thinking the use of refined sugar even in homemade cooking.<br /><br />With the recent Valentine's Day holiday, my daughter brought home a few sweets from preschool - thankfully they save all the kids' treats and give them to the parents (so she didn't even know she had most of them). Earlier in the week she had a very small piece of chocolate from preschool that I allowed her to have - against my better judgment. In a relapse moment, I was feeling guilty for not letting my daughter have sugar & chocolate like other kids and I was disillusioned into the concept that kids should learn how to manage addictive foods early. I let her have the chocolate, and my daughter didn't take her nap and we dealt with tantrums all afternoon and the next day.<br /><br />My husband says the argument about letting kids learn how to manage sugar is like teaching the budding alcoholic how to "hold his liquor." It simply doesn't make sense to give very addictive foods to very young children and expect them to learn how to handle it.<br /><br />This issue really concerns me, as there was recently an article in the <a href="http://www.washingtonpost.com/wp-dyn/content/article/2009/01/26/AR2009012601831.html">Washington Post </a>that 50% of the high-fructose corn syrup on the market contains mercury. Many foods that contain high-fructose corn syrup are given to children.<br /><br />My personal strategy is to avoid all processed, refined foods - especially those that contain high-fructose corn syrup (in the regular grocery store, this is difficult - easier at Whole Foods). In my own baking at home I have experimented with using refined white sugar - but cutting it in half - for a special occasion. If I know my kids are going to be around lots of processed foods like Twinkies (say, at a preschool party), then I'll bake with a small amount of refined sugar and make sure I can tempt my kids enough to only eat what I brought (this has been very successful lately, but I'm not sure how long it will last). For any treat we make at home, I use maple sugar, honey, brown rice syrup or molasses in place of sugar and carob in place of chocolate. When there are no outside influences, my kids seem more than fulfilled.<br /><br />Yes, I realize that maple sugar, molasses, honey, etc. are still sugars and should be limited; yet I have to believe that they at least hold more nutritional value than refined white sugar and I think that they are much less addicting and tantrum-causing (I think kids tend crave natural sweeteners less than sugar and are usually fulfilled after eating a baked good made with them instead of wanting more).<br /><br />I hope this post helps any parents out there to form your own opinions in the sugar debate, for at least spelling out my beliefs has helped me feel less guilty about throwing away my daughter's Valentine's Day candy. And I am confident my children can only be better without the candy. Now, whenever we see "treats" in the store that my daughter wants, I promise her we will go home and create our own. The learning from this is amazing - she remembers what the treat looks like, thinks about what we might use to re-create this treat, has a chance to measure and taste all the ingredients, mix everything up, and bake something herself. And she can add her own personal twist. It is creative, fun, a life-long learning experience, and best of all - much more nutritional.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com2tag:blogger.com,1999:blog-8258187260411651743.post-37638184814742089752009-02-15T12:24:00.000-08:002009-02-15T12:48:30.223-08:00"Chocolate Chip Muffins"...minus the chocolate, wheat, eggs, dairy, soy, nuts....I use my basic muffin recipe for everything. This is a modification for a semi-sweet & healthy dessert.<br /><br />I made a double batch, which makes two 6-cup large muffin tins full.<br /><br />1 1/2 c. buckwheat flour<br />1/2 c. brown rice flour<br />1 c. teff flour<br />1 c. sorghum flour<br />2 T. aluminum-free baking powder<br />1 t. xanthan gum<br />3 t. Ener-G Egg Replacer mixed with 4 T. rice milk (or 2 eggs)<br />1 1/2 c. rice milk (or any other "milk")<br />1/2 c. honey and/or brown rice syrup mix<br />1/2 c. safflower oil<br />Vegan Carob Chips - I use Sunspire brand, which contain "malted barley & corn, palm kernel oil, carob powder, and soy lecithin)<br /><br />Mix dry ingredients and wet ingredients separately, then mix them together and add the carob chips. Put into slightly greased muffin tins and bake about 20-25 minutes on 375.<br /><br />Frosting - I didn't measure very accurately, just blend it all together with an electric mixer<br />(about 1/4 - 1/2 c.) Spectrum Organic Palm Oil Shortening (or 365 at Whole Foods just came out with a cheaper version of palm oil that doesn't contain soy)<br />1 t. vanilla<br />2-4 T. rice milk (as needed to make the frosting smooth)<br />2 T. carob powder<br />about 1 1/2 c. organic powdered sugar - unrefined/unbleached if possibleAngelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com1tag:blogger.com,1999:blog-8258187260411651743.post-56475063213593730782009-02-10T19:20:00.000-08:002009-02-10T19:38:53.481-08:00Pressure CookerI remember my grandma and her big aluminum pressure cooker with the old-fashioned gauge on the top. She was always canning relish, tomatoes, or pickles.<br /><br />As most grandmothers know, pressure cookers aren't just for canning. They cook foods like root vegetables and beans really fast and cook meat very tender.<br /><br />After reading about pressure cookers on blogs like <a href="http://blog.fatfreevegan.com/">Fat-Free Vegan</a>, and having several good friends say they use them, I decided to just check them out on Amazon. I found a great deal on a <a href="http://www.amazon.com/Presto-6-Quart-Stainless-Pressure-Cooker/dp/B00006ISG6/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1234322715&sr=8-1">Presto 6-quart model</a>, which is stainless steel. I try to avoid cooking on "non-stick" surfaces or aluminum. I even found a <a href="http://www.amazon.com/Stainless-Steel-Cooker-Steamer-Model/dp/B000I5UEQM">stainless steel rice cooker</a> which I've been very happy with.<br /><br />I soaked some great northern beans overnight in anticipation that my shipment would arrive. It did. The first thing I did was read the instructions and wash the pressure cooker. Then I spied a recipe for baked beans in the instruction book. It's been a long time since we had baked beans (and we live in Boston!) This recipe was the same as all the others - navy beans, water, molasses, catsup, ham, onion, brown sugar, dry mustard, and black pepper. However, I used my great northern beans, and instead of the catsup (allergic to tomatoes), I used a little sweet garlic-chili sauce from the Asian store. Though we don't usually eat pork, I bought a little nitrate-free ham from Whole Foods and I cut the amount of brown sugar by 2/3. I used pure blackstrap molasses.<br /><br />I have to admit, I was a little fearful about the using the pressure cooker for the first time. In my mind I'm thinking: what if it boils dry? what if I didn't get the lid sealed on right and the entire thing blows up in my kitchen? is it ok that I made the substitutions?<br /><br />The beans turned out very nicely. I was a little nervous that the instructions said to cook them for 35 minutes (doesn't count heat up and cool down time), since this was much longer than plain beans, which only take 3-5 minutes. The whole house smelled wonderful, like the smell of baked beans cooking for hours. They didn't turn out as thick, but they were tender and sweet with little chunks of ham. <br /><br />I made some carrot soup in the pressure cooker tonight, and I made a huge batch. The cooker was 2/3 full. It took about 45 minutes total (about 20 minutes for heat up and cool down, and only 5 minutes at full pressure). The carrots were very tender, sweet and moist. I think that it took so long because I made such a huge batch, for smaller quantities of food the heat up/cool down time seems to go much faster.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-72951267875981287802009-01-14T13:01:00.000-08:002009-01-14T13:09:48.075-08:00Blueberry Streusel "Coffee Cake"We adapted a recipe for blueberry <span class="blsp-spelling-error" id="SPELLING_ERROR_0">streusel</span> muffins, when my 4 year old daughter decided she wanted to make "blueberry cake."<br /><br />It was actually very nice, because instead of a crumbly, less-than perfect texture gluten-free muffin, we had a really yummy coffee cake.<br /><br />1 c. rice milk<br />1/4 c. safflower oil<br />1/2 t. vanilla<br />1/4 c. honey<br />2 t. egg <span class="blsp-spelling-error" id="SPELLING_ERROR_1">replacer</span> mixed w/ 3 T. rice milk<br />1 c. sorghum flour<br />1 c. buckwheat flour<br />1 t. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">xanthan</span> gum<br />3 t. aluminum-free baking powder<br />1/2 t. salt<br />1 c. frozen blueberries<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Streusel</span> Topping:<br />1/4 c. vegetable spread, slightly chilled (all palm oil, no soy)<br />1/4 c. brown rice flour<br />1/4 c. maple sugar<br /><br />Preheat oven to 350. Mix wet <span class="blsp-spelling-error" id="SPELLING_ERROR_4">ingredents</span>, then add the egg <span class="blsp-spelling-error" id="SPELLING_ERROR_5">replacer</span> mixture, followed by the dry ingredients. Mix everything together and fold in the blueberries. Add some more rice milk if the mixture isn't at least a little spreadable. Spread in a rectangular cake pan. Mix the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">streusel</span> topping with a pastry blender into crumbs. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Sprinke</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">streusel</span> topping on top. Bake at 350 for about 25 minutes.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-17104964579155630902009-01-14T12:52:00.000-08:002009-01-14T13:01:03.495-08:00Source for Gluten-Free FlourSorghum seems to be one of the cheaper GF flours - I found it for $2.99 for a 2 lb bag at my local Indian Store under the name "Jowar."<br /><br />Hodgson Mills has now started selling buckwheat flour. It's very nice and finely ground, I can find it at my local Stop & Shop for $3.99 for a 2 lb. box.<br /><br />http://www.hodgsonmill.com/roi/673/All-Natural-Flours--Corn-Meals/<br /><br />By far the most expensive GF flours I've found are teff & quinoa. Quinoa flour has gone up to $7.99/lb at my local health food co-op. There is just no way I can afford that, so we've been using mainly buckwheat, sorghum, millet, and brown rice.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-88006204661495551152009-01-14T05:37:00.000-08:002009-01-14T05:42:11.624-08:00Chinese DumplingsHappy Chinese New Year!<br /><br />My brother and his girlfriend, Lucy, live in Shanghai. They sent me this cool video for how to make Chinese Dumplings since a couple friends and I are having a dumpling party to celebrate the New Year.<br /><br />Ironically, we all have some sort of food allergy in our families, so we are all bringing a different stuffing mix, and I'm also making the wrappers out of sorghum flour (instead of wheat). I had pretty good luck using sorghum with a little xanathan gum. The wrappers aren't as thin and translucent, and instead of rolling you really have to work the dough and press it into a circle with your hand. Only use a little filling, because without the gluten they're not as stretchy.<br /><br /><pre><a href="http://www.youtube.com/watch?v=-y4rQWcPH_I" target="_blank">http://www.youtube.com/watch?v=-y4rQWcPH_I</a><br /><br /><br /></pre>Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com1tag:blogger.com,1999:blog-8258187260411651743.post-37713911153705762332008-11-18T08:24:00.000-08:002008-11-18T08:35:20.534-08:00Apple PieApple Pie (makes 1 two crust pie):<br /><br />Crust:<br />1 c. millet flour<br />1 c. brown rice flour<br />1/2 t. salt<br />1/4 c. coconut oil (slightly chilled)<br />8 T. ice water<br /><br />Mix the flours and salt together in a bowl. Using a pastry blender, mix in the coconut oil until it resembles a coarse granola. Add the water, 2 T. at a time, stirring with a fork. Dough should be lumpy and still somewhat dry, but able to be shaped into a ball. You may need to use more water; try to use very fresh flour, if it is old it will have lost the natural oils/moisture that will help it hold together). Shape dough into two balls and chill for a few minutes (about 5-10 minutes) in the refrigerator, while you prepare the filling. It is important the dough stay cool, but not too cold or it won't hold together when you roll it out.<br /><br />Prepare filling, wash, slice, and core about 6-8 apples (depending on size). Add about 1/2 c. brown rice syrup, or more depending on how sweet you like your pie. You can then add cinnamon, nutmeg, cloves or allspice (depending on what spices you like). <br /><br />Roll out one ball of dough by placing it between two pieces of plastic wrap. Put the ball down on the plastic wrap and flatten slightly with your hand. Put the other piece of plastic wrap over it, taking care that there aren't any wrinkles (wrinkles in the wrap will cause the GF crust to fall apart). Roll by pounding with the rolling pin and rolling alternatively into about an 10" circle. Gently pull the top layer of plastic wrap off the crust, then gently run your hand under the bottom piece of plastic wrap and flip the crust into the pie dish. Don't worry if some falls apart, just sort of piece it back together - who cares if it's perfect! (: Then prick the bottom crust a little with a fork, add the filling, and roll the top crust in the same manner. Flip it over on top and pinch the edges together. Sprinkle with sugar if you want.<br /><br />Bake on 350 degrees for about 45-50 minutes. Crust will not get too brown, but take it out when the apple mixture is bubbling up and the crust is slightly brown.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com1tag:blogger.com,1999:blog-8258187260411651743.post-61932654307551600392008-09-17T14:32:00.000-07:002008-09-17T14:50:24.918-07:00Rolled Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SNF7cj_ggzI/AAAAAAAAAKw/kPMEChQeETU/s1600-h/DSCF7474.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SNF7cj_ggzI/AAAAAAAAAKw/kPMEChQeETU/s320/DSCF7474.JPG" alt="" id="BLOGGER_PHOTO_ID_5247110771491504946" border="0" /></a><br />These are simple, rolled cookies that I made with my preschooler. She had a ball, and I didn't feel guilty letting her eat them - though she can have everything in a "typical" sugar cookie (if the shortening isn't soy). If you're expecting a sweet sugar cookie, they aren't very sweet and they taste mostly like quinoa. But they are the consistency and texture of a regular sugar cookie...the secret ingredient to this gluten-free cookie is "Better than Milk" Rice Milk Powder.<br /><br />1 c. spectrum vegetable shortening<br />1/2 c. brown rice syrup<br />1 t. vanilla<br />2 t. egg replacer mixed with 2 T rice milk<br /><br />(1) Combine the above with an electric mixer until combined.<br /><br />1 c. sorghum flour<br />1 1/2 c. quinoa flour<br />1/4 c. better than milk rice powder (vanilla flavor)<br />1 t. baking soda<br />1 t. cream of tartar<br /><br />(2) Add the above and mix with a wooden spoon. Batter will be slightly sticky, but should hold together well. Take about 1/3 of the dough and place on a quinoa-floured surface, pat into the shape of a rough ball and then lightly pat down. Sprinkle more quinoa flour on top and roll it to about 1/2" thickness (use your judgement). Cut with cookie cutters. Gently place on ungreased cookie sheet. Many recipes call for refrigerating the dough, but I found that it's easier and faster to work with the dough when it's soft (I think the vegetable shortening is too stiff when it's cold, not like butter).<br /><br />(3) Bake on 375 for about 9 minutes, they will slightly brown around the edges...but will mostly stay light.<br /><br />My daughter wanted "brown" frosting. I mixed with the electric mixer about 1/3 c. shortening with 1 or 1 1/2 c. of powdered sugar, 1 t. of vanilla, and a few T.'s of Coconut Milk...then I added about 1 1/2 T. of carob powder, and mixed well. This makes a very light, smooth, spreadable frosting.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-5006362921801320622008-09-12T12:02:00.000-07:002008-09-12T12:13:07.708-07:00Food Allergy SubstitutionsPreviously, I published this <a href="http://docs.google.com/Doc?id=dhkh5qtb_1g258knxr">document</a> as a post on my blog:<br />http://docs.google.com/Doc?id=dhkh5qtb_1g258knxr<br /><br />I've since been adding to it, modifying it also for changes I've sort of voluntarily made in my diet (like the Genotype diet, and eating write for your Genotype/blood type).<br /><br />Hope you find it helpful! It helps make most recipes in normal cookbooks, and while the substitutes are not perfect and won't taste exactly like the original, in most cases they're good enough for me.<br /><br />Example if you're a Teacher (blood type A+) and using a cookbook like Martha Stewart (where everything is butter, milk, cream, cheese & wheat)<br /><br />Butter => Ghee<br />Cream = > Yogurt, Soy Sour Cream, Coconut Cream, or for a soup just add a little oat flour mixed with allowed "milk"<br />Milk = > Almond Milk<br />Chicken Breast or other Ground Meats = > Turkey (Breast or Ground) or Fish<br />Bacon = > Turkey bacon<br />Vinegar = > Unbuffered Vitamin C Powder mixed with water, lemon/lime/pineapple juice<br />Sugar = > Honey<br />Mustard = > Mustard Powder<br />Wheat Flour = > Buckwheat flour, quinoa flour, oat flour, rice or teff flour + 1/2 t. xanthan gum, or spelt flour (make your own tortillas)<br />Pasta = > Buckwheat Soba Noodles, Brown Rice Pasta, Quinoa pastaAngelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com2tag:blogger.com,1999:blog-8258187260411651743.post-21458911797165754572008-09-10T17:36:00.000-07:002008-09-10T17:37:42.457-07:00Carob "Milk" Shake2 frozen bananas<br />2 T. Vanilla Better Than Milk Rice Powder<br />2 T. Carob Powder<br />Rice Milk<br /><br />Blend until smooth.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-59108898090884299102008-09-10T12:26:00.000-07:002008-09-10T12:47:40.706-07:00Impromptu Indian Cooking LessonI was fortunate to get a very special treat last night, an impromptu Indian cooking lesson! Not only did I leave feeling as though I've stolen all the secrets, I was full from a beautifully flavored fish curry.<br /><br />I learned that I can soak rice, grind it, and make a "pancake" or dosa. Impossible to write about, I think someone has to show you to learn how to do it. I had no idea rice could do this.<br /><br />I plan to try this recipe myself soon:<br />Take Poha Thin (like rice paper flakes), mix with a little chopped red onion, fresh grated coconut, sugar, water mixed with salt and a chile. It makes a great snack.<br /><br />I have to say, the most impressive was how my friend perfectly cracked open a coconut with the back of a butcher knife. There was no way I was going to try that. I sheepishly asked if I could break it with a hammer outside...yes, she said, but it wouldn't be this perfect. The coconut water was great. Then I learned how to use a grinder to grate the coconut out of the shell, it was the best coconut I ever tasted. I am going to have to learn how to do this. I'll report back; if I don't get too frustrated trying to break the coconut open.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com0tag:blogger.com,1999:blog-8258187260411651743.post-30215633130748212332008-09-10T12:10:00.000-07:002008-09-15T09:06:29.719-07:00The Muffin Recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SM6H_jPT4bI/AAAAAAAAAKo/I0qC2E4OfpU/s1600-h/DSCF7449.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SM6H_jPT4bI/AAAAAAAAAKo/I0qC2E4OfpU/s320/DSCF7449.JPG" alt="" id="BLOGGER_PHOTO_ID_5246280141794173362" border="0" /></a><br />Just like the <a href="http://angkantz.blogspot.com/2008/09/everything-should-be-made-as-simple-as.html">cookie recipe</a>, I like to have one basic recipe for muffins & pancakes too. This is the basic muffin recipe I use:<br /><br />2 c. flour (quinoa, oat, barley, buckwheat, teff, brown rice, millet, or a combination thereof)<br />1 T. baking powder<br /><br />(1) Preheat oven to 350 degrees, grease or put in muffin cups in pan. Recipe makes 6 large or 12 small muffins. Combine the flour & baking powder in a large mixing bowl.<br /><br />1 1/2 t. egg replacer mixed with 2 t. rice/oat/almond/coconut milk<br />3/4 - 1 c. liquid (rice/oat/almond/coconut milk/juice)...may have to adjust based on flour you use, I start with 3/4 c., mix everything together, and if I need more I just whisk it in<br />2 T. - 1/4 c. honey/agave nectar/brown rice syrup (based on how sweet you like your muffins)<br />1/4 c. safflower oil (I generally use safflower, but you could use any kind of oil you prefer)<br /><br />(2) Mix the above liquid ingredients right in a 4 c. liquid measuring cup with a small wire whisk. Pour into flour and whisk, adding liquid if need be. Batter should be lumpy, but wet...as the batter sits it will start releasing gas and become "puffy". You should try to work as quickly as possible once you mix the wet & dry ingredients and get the muffins in the oven.<br /><br />(3) Fold in whatever add-ins you want; grated carrot or zucchini, mashed bananas, berries, chopped candied ginger, rasins, dried fruit, etc.<br /><br />(4) Bake for about 25-30 minutes, some muffins will brown, others won't depending on the flour you use. If you use all gluten-free flours (besides quinoa), you might want to add a t. of xanthan gum to improve texture.<br /><br />I'm not worried if they don't come out perfect everytime...I like having an easy recipe I can memorize, then make whatever variation I feel like at the time.<br /><br />I made these quinoa-zucchini muffins today, and everyone loved them (but we like the quinoa-flour taste, you might have to get used to this if you're new to quinoa).<br /><br />Makes 12 extra large muffins:<br />3 c. quinoa flour<br />1 c. millet flour<br />2 T. baking powder<br />1 t. nutmeg<br />3 t. egg replacer mixed with 1/4 c. rice milk<br />2 c. rice milk<br />1/4 c. honey<br />1/2 c. safflower oil<br />2 c. shredded zucchini<br />1/4 c. chopped candied ginger<br /><br />Follow the mixing directions above. I baked these on 350 for about 30 min. They didn't brown, but I could tell they were done as they were firm on top, the toothpick came out clean, and they were slightly pulling away from the sides of the muffin tin.Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com1tag:blogger.com,1999:blog-8258187260411651743.post-78243490319391582372008-09-09T12:14:00.000-07:002008-09-09T12:26:57.214-07:00Pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SMbNfKXxK2I/AAAAAAAAAKc/RbD2CGnWg-U/s1600-h/DSCF7447.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_Q7F3uPfG3-Y/SMbNfKXxK2I/AAAAAAAAAKc/RbD2CGnWg-U/s320/DSCF7447.JPG" alt="" id="BLOGGER_PHOTO_ID_5244104751363205986" border="0" /></a>Looking for a good way to use up or store fresh herbs? I made a bunch of pesto today as soon as I got back from our local fruit & vegetable market <a href="http://www.russos.com/">Russo's</a>.<br /><br />Here were my pesto ideas:<br /><br /><span style="font-weight: bold;">Basil Pesto: </span>I made two different kinds: one with olive oil, basil, garlic, and pine nuts, and another with olive oil, basil, and salt (no nuts for kids).<br /><br /><span style="font-weight: bold;">Cilantro Pesto:</span> Grapeseed oil, cilantro, garlic, a little lemon juice, salt.<br /><br /><span style="font-weight: bold;">Parsley Pesto: </span>Again, two different kinds: one with olive oil, garlic, parsley and lemon juice for the kids, and one with walnut oil, garlic, parsley, and walnuts for my husband & I.<br /><br />I froze this pesto in mini glass Ball canning jars with plastic screw tops. I'm planning to use it in the future to toss with fresh steamed vegetables, rub on fish/turkey before baking, toss with hot brown rice or buckwheat pasta and veggies, or spread on a tortilla and top it with artichoke hearts, black olives, and vegetables, lightly toasting it for "pizza."<br /><br />Seems like you can make pesto out of anything (it doesn't have to be basil, olive oil, pine nuts, garlic & cheese). Maybe next time I'll have to try watercress and other herbs. I also though that if traditional "condiments" are banned for you (like mustard, ketchup, vinegar, mayo, etc), you might try some pesto on a toasted sandwich?Angelahttp://www.blogger.com/profile/10041796693790827175noreply@blogger.com1