Wednesday, April 25, 2012

Gluten Free Biscuits

Light and Fluffy Gluten Free Biscuits (from )
(Yield: 16 large biscuits)
1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)
1. Preheat your oven to 350 degrees.
2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

Cook’s Notes:
1. If you’re not vegan or dairy free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar. If you’re allergic to soy, try using your usual milk substitute and keep the vinegar in the recipe.
2. You may substitute potato starch or tapioca flour for the cornstarch.
3. 1 stick of butter = 8 Tbsp. = 1/2 c. = 1/4 lb. = 115 grams
4. Earth Balance Buttery Sticks should work if you need this to be casein free. I just checked their website and the sticks are gluten and dairy free.
5. Thanks to Kate at Gluten Free Gobsmacked for the tip on grating the butter. It was a lot of fun and decreased my prep time by quite a bit.

Thursday, April 19, 2012

Beef Kebabs

Adapted from: Artisan bread in 5 min a day by Jeff Hertzberg & Zoe Fancois

Meat patties:
1.5 lb ground meat (beef, lamb, or lamb + veal)
1 t cayenne
1 t cumin
1 t coriander
1 t black pepper
ground sumac for sprinkling

Other stuff to serve it with:
Thinly sliced sweet or red onions
Finely chopped parsely
Pita bread

  1. Combine meat patties ingredients and shape into patties that can fit into pitas
  2. Grill patties until well done (no rare allowed here... but no charcoal patties either!)
  3. Sprinkle patties with ground sumac
  4. Fill pita with other stuff + meat and enjoy!
Note: This makes medium spicy patties. Adjust to suit your preferences.

Saturday, April 7, 2012

Hearty Lentil & Vegetable Soup

2 T vegetable oil
3 leeks, green parts only, finely sliced
3 carrots, diced
2 celery stalks, diced
1 c lentils
1/3 c rice
4 c stock
1 c frozen corn

Garnish with fresh chives and sour cream

  1. Saute leeks, carrots, and celery. Cover and cook until tender.
  2. Stir in lentils and rice. Add stock and boil for about 20 min (until rice and lentils are tender).
  3. Add corn and cook 10 more min.

Potato Soup

2 T butter
2 shallots, finely chopped
8 oz potatoes, peeled and diced
4 T flour
2 T dry white wine
1.5 c milk
1 c frozen corn
3 oz Gruyere cheese, grated (Cheddar works as well)
8-10 fresh sage leaves, chopped (or 1 T dried sage leaves)
2 c heavy cream
croutons for serving (or crusty bread)

  1. Boil potatoes until tender. Drain and set aside.
  2. Melt butter in large pot. Saute shallots.
  3. Add cooked potatoes.
  4. Sprinkle in flour and cook for about 1 min stirring constantly.
  5. Remove from heat, stir in wine.
  6. Return to heat and add milk. Bring to a simmer.
  7. Stir in corn, cheese, sage, and cream. Don't let it come to a boil.

Slow-cooker Maple Ham

7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup
2 cups pineapple juice

The Directions.

Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.