Teff Sandwich Bread

Adapted from The Gluten-Free Gourmet Bakes Bread

Dry Ingredients

1 cup teff flour
1 cup brown rice flour
1 cup corn starch
1 1/4 tsp xantham gum
3/4 tsp salt
1 1/2 tsp unflavored gelatin
3 Tbsp almond flour or sorghum flour
3 Tbsp brown sugar
1 1/2 tsp ground flaxmeal
3 tsp yeast granules

Wet Ingredients

2 Tbsp flaxmeal
2 cups warm water
1 1/2 Tbsp honey
3/4 tsp white vinegar
3 Tbsp butter (melted) or coconut oil

Combine dry ingredients in one bowl.  Mix wet ingredients in a separate bowl.  Combine both mixtures and beat for 3 minutes on high with beaters or paddle attachment on a stand mixer.  The result should be a batter that is smooth, uniform, spreadable and sticky.  Grease and flour a standard sized bread pan (4x8?).  Spread batter into bread pan (wet spoon or finger will smooth the surface).

Let rise for about 1 hour, until bread reaches the top of the pan.  Be patient! Wait until the bread gets as tall as you want it.  It won't rise in the oven.

Preheat oven to 350 degrees.  Brush with a little milk to glaze the surface of the bread.  Bake for 20 min then tent with foil to prevent burning on top.  Bake an extra 30 min until meat thermometer reads 195 degrees F (time is variable depending on how wet the batter was at the beginning.)

Whole Grain Cinnamon Rolls

Originally posted on: http://goodcheapeats.com/2009/10/whole-grain-cinnamon-rolls/

Preparation Time: 1 hour and 40 minutes
Cook time: 25 minutes
Total time: 2 hours 5 minutes
12 rolls

Ingredients:

• 2 cups milk
• 4 1/2 tablespoons butter
• 1/2 tablespoon vanilla extract
• 1/2 cup All-Bran cereal or quick rolled oats
• 2 cups whole wheat flour
• 2 to 2 1/2 cups unbleached, all-purpose flour
• 1/4 cup granulated sugar
• 1 3/4 teaspoon salt
• 3 3/4 teaspoon yeast
• 3 1/2 tablespoons butter, softened
• 3/4 cup dark brown sugar
• 1 tablespoon cinnamon
• 3/4 cup powdered sugar
• 1 – 2 Tablespoons milk

Instructions:

1. Combine dough ingredients in the bread machine according to manufacturer’s instructions. Use 4 cups of flour to start. Add more flour in case the dough is too wet. Program for Dough and allow the machine to do its magic.
2. If you don’t have a bread machine, you can still make this recipe. Warm the milk slightly and melt the 4 1/2 tablespoons butter in a medium saucepan. As long as the temperature is not above 115 degrees, add the granulated sugar, vanilla, and yeast. Let that rest for 5 minutes. Transfer to a large mixing bowl, then add the flours and salt. Stir until you have a sticky dough but all the flour is incorporated. Turn it onto a floured surface and knead until the dough becomes elastic. Set into a greased bowl and allow to rise until doubled in bulk, about an hour.
3. When the dough is ready, roll out on a lightly floured surface until you have a 12 x 15-inch rectangle. Spread the 3 1/2 tablespoons softened butter over surface. In small bowl, combine the brown sugar and cinnamon. Sprinkle over butter. Roll up dough, jelly-roll fashion, starting from the long edge and pinching the seam to seal.
4. Slice into 12 equal portions and arrange evenly in a greased, 9 x 13-inch pan. You can use unflavored dental floss to neatly cut the rolls.
5. Allow the rolls to rise another 30 minutes before baking. Or you can cover the with plastic wrap and refrigerate overnight or wrap well with foil and freeze. Check this post for more tips on freezing cinnamon rolls. In the morning, remove from refrigerator and allow to rest 20 minutes.
6. Preheat oven to 350°. Bake rolls until lightly browned, about 20 to 25 minutes. Remove from oven and cool on a wire rack.
7. Combine the powdered sugar and 1 to 2 tablespoons milk in a small mixing bowl, stirring with a wooden spoon until combined. Glaze baked rolls with icing.

Christmas Brunch Breakfast Casserole

Originally posted on: http://allrecipes.com/recipe/15047/christmas-brunch-casserole/

Ingredients

• 1 pound bacon
• 2 onions, chopped
• 2 cups fresh sliced mushrooms
• 1 tablespoon butter
• 4 cups frozen hash brown potatoes, thawed
• 1 teaspoon salt

• 1/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 4 eggs
• 1 1/2 cups milk
• 1 pinch dried parsley
• 1 cup shredded Cheddar cheese

Directions

1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
2. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 1 hour or until set.

Ethiopian Cabbage (or Kale), Potato and Carrots - Atakilt Wat

Originally posted on: http://www.veganricha.com/2014/07/atakilt-wat-ethiopian-cabbage-potato.html

Ethiopian Cabbage Potato Carrots. Atakilt Wat
Allergen Information: free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. 

Serves 2 to 3
Ingredients:
2  tsp extra virgin olive oil or vegan butter, divided

2 cloves garlic, minced

1 tsp minced ginger

1 green chili, chopped (optional)

1/2 cup chopped onion 
1/4 tsp cumin powder

1/2 to 3/4 tsp turmeric powder

1/4 tsp fenugreek seeds 

1/4 tsp cardamom powder

1/4 tsp cinnamon powder

1/8 tsp cloves powder

a generous dash of black pepper

3/4 cup sliced carrots

2 medium potatoes, chopped, 1.5 loaded cups

1/2 head of cabbage (or 3 quarts of kale), finely chopped

1/2 tsp salt

Method:
In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. 
Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil. 
Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. 
Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. *
Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat).

*The veggies get cooked in their own moisture. If they start to stick (depends on your lid, type of pan, moisture in the veggies), add splashes of water or broth and mix in and continue to cook.

Instant Injera - Spongy Ethiopian Bread

Posted on: http://www.girlcooksworld.com/2011/11/injera-spongy-ethiopian-bread-plate.html

Instant Injera- Spongy Ethiopian Bread

YIELD: 10-12 injera

INGREDIENTS:

* 2 cups teff flour
* 1/2 cup rice flour
* 1/2 cup sorghum flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon xanthan gum
* 1 teaspoon salt
* 1/2 cup yogurt
* 3 cups club soda
* ghee or vegetable oil, for oiling skillet

DIRECTIONS:

Combine the teff flour, rice flour, sorghum flour, baking soda, xanthan gum, and salt in a large bowl. In a separate bowl, whisk the yogurt into the club soda and then pour into the flour mixture to make a smooth, thin batter.

Grease a large skillet with ghee or oil and heat the pan over medium-high heat. Pour about 1/2 cup of the mixture into the center of the pan and swirl the pan to distribute the batter. Cook for approximately 30 seconds and then cover. Cook an additional 30 seconds until the injera is cooked through. Remove to a plate and cover with a cloth to keep warm while cooking the remaining injera.

Ethiopian Spicy Ground Beef Stew

My Ethiopian Cooking: Spicy Ground Beef Stew (Minchet Abish Wot)
From: http://yewoinfamilycooking.blogspot.com/2008/01/ethiopian-spiced-ground-beef-stew.html

Ingredients:
1 lb ground lean beef
1cup red onion or shallot (finely chopped)
3 tablespoon red hot chili pepper(berbere)
¼ cup purified butter **
4 cup boiled water
¼ teaspoon false cardamom *
A pinch of ginger
½ teaspoon fresh minced garlic or garlic powder
¼ teaspoon bishop weed*
Salt to taste
Preparation:
1st Step: In medium pot, cook the onion using the one cup boiled water by adding two tablespoon each time until the onion is golden brown and soft. (takes10 minutes);
2nd Step: Add one cup of boiled water to the cooked onion, berbere(red chili powder), garlic, ginger, bishop weed and stir it well; add the purified butter, stir very well and one cup of water; (10 minutes);
3rd Step: Spread out and sprinkle the ground beef into the onion pot, add two cups of water; Mix it well and cook for 20 minutes;
4th Step: Add salt and false cardamom; cook it for 5 minutes. Remove from heat.
* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe) 

Kelly's Yogurt Chicken

1/3 c. Plain Yogurt
1/4 c. Apricot preserves
1 t. Cumin
1 lb. Chicken Breasts

1. Preheat the oven to 350 deg F.  Season chicken with salt and pepper.  Bake for 30 min.
2. Mix other ingredients and add on top of chicken. Bake 15 more min.

Pesto with Arugula

• 1 1/2 cups baby arugula leaves
• 1 1/2 cups fresh basil leaves
• 2/3 cup pine nuts
• 8 cloves garlic
• 1 (6 ounce) can black olives, drained
• 3/4 cup extra virgin olive oil
• 1/2 lime, juiced
• 1 teaspoon red wine vinegar
• 1/8 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and pepper to taste

Blend leaves, nuts, garlic, and olives in food processor until finely chopped.  Add remaining ingredients and blend until smooth.

Hummus

• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley (for sprinkling on top after it's blended)

1 teaspoon salt

Combine all the ingredients in a food processor and blend until smooth.  Adjust seasoning to taste


Variations:


Extra zesty - Add 1 t lemon zest and 1 t ground sumac


Spicy - Add 1 T cumin and 1 t cayenne pepper to taste


Roasted garlic - Place half a head of garlic, separated into individual cloves in oven at 350 deg F until the cloves are soft.  Remove peels.  Use roasted garlic instead of raw garlic.

Curried Coleslaw with Peas

• 1 (10 ounce) package frozen peas, thawed and boiled
• 2 cups finely shredded cabbage
• 1 green onion, thinly sliced
• 3/4 cup salted roasted peanuts or cashews, coarsely chopped
• salt to taste

Dressing:

• 1/4 cup sour cream or plain yogurt
• 1/4 cup mayonnaise
• 1 teaspoon prepared mustard
• 1 teaspoon white wine vinegar
• 1/4 teaspoon curry powder

Combine dressing ingredients.  Mix remaining vegetables in a large bowl.  Toss to coat everything evenly.  

Best enjoyed the day it's made.

Crockpot Chicken Corn Chowder

6 slices bacon, diced (optional)
1 large onion, chopped
3 cloves garlic, minced
16 oz frozen sweet corn
1 16 oz can cream-style corn
3 med potatoes, diced
2 carrots, finely sliced
2 T brown sugar
2 t Worcestershire sauce
salt to taste
1 c. cream of (chicken, mushroom, etc) soup or water or chicken stock

Pre-boil potatoes and carrots until slightly tender.
Mix all ingredients in crockpot.
Cook in crockpot for 4-7 hours on low.

Blueberry Cobbler

3 lb fresh blueberries
3 c. flour
2 1/2 c. sugar
3 eggs, beaten
1/2 c. butter, melted
1/2 c. milk
1-2 t. cinnamon

1. Preheat oven to 350 deg F.
2. Mix flour, sugar, and cinnamon
3. Mix eggs and flour mix.  
4. Add milk and flour mix.
5. Put blueberries in greased 13x9 inch pan
6. Top with flour mixture.
7. Bake 45 min.

Gluten Free Biscuits

Light and Fluffy Gluten Free Biscuits (from http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/ )
(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.

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.

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.

Orange Almond Cake

I haven't actually tried this recipe yet, but it looks fantastic. I'll make notes if I try anything a little different.

From: http://shecraves.typepad.com/my_weblog/2006/02/orange_almond_c.html

3 oranges (or 6 clementines, tangerines, or 4 Meyer lemons)

water for boiling

6 eggs

1 cup plus 2 tablespoons sugar (1/4 cup more for lemons)

2 1/2 cups ground almonds

1 teaspoon baking powder

superfine sugar for dusting

whipped cream

dark chocolate shavings

1. Preheat oven to 350 deg F.
2. Place the fruit in the pot and cover with water. Bring to a boil and cook for about two hours until it's tender all the way through (pierces easily with a knife, "like butta" as they say).
3. Cut the fruit in quarters and fish out the white pips (the big chunk of white membrance usually at two points in the fruit). Then put the fruit into the food processor and puree. Pith, skin, and fruit—everything.
4. Add the eggs and pulse until combined. Add the dry ingredients and mix well.
5. Pour into two prepared 9-inch cake pans or one 8-inch springform pan (buttered and parchment-lined). Bake in a pre-heated 350 degree oven for about an hour.
6. Remove from the oven and let cool in the pan. When it's cooled, unmold and sprinkle with superfine sugar. Serve with whipped cream and chocolate shavings.

TIPS:
*You can make the cake ahead. It keeps for up to four days. After that the cake will resemble anything that sits still outside in a Seattle winter—mold and perhaps even moss will start to grow.

*You can even make components of the recipe in advance. For instance, I ground my own almonds (with the blanched slivered almonds from the bulk bin) one day to use later in the week. And you can poach the oranges to use another day. Just keep them covered and in the fridge until you're ready for some CuisinArt fun.

Nathan's Brownies

½ c butter/margarine

2 oz. baking chocolate

¾ c flour

½ t baking powder

½ t salt

2 eggs

1 c sugar

1 t vanilla

¼ c chocolate chips

¼ c nuts

Microwave butter and baking chocolate 2 min to mix

Combine flour, baking powder, and salt.

Mix the remaining ingredients

Cook in 8x8 pan for 30-40 min at 350F.

White Bean and Kielbasa Stew

From: Real Simple magazine

1 lb dry white beans, rinsed

14 oz kielbasa, 1/2 inch chunks

4 c chicken broth

1 14 oz can diced tomatoes

1 large onion chopped

6 garlic cloves, chopped

1 t dried rosemary

1 c water

6 c baby spinach

1. Put all the ingredients except spinach in slow cooker and cook on low for 7-8 hrs or high for 5-6 hrs.
2. Add spinach just before serving.