Whenever I try a gluten-free product I like, I try to make something with it and feature the dish. This time, it's Ronzoni gluten-free spaghetti. I sautéed white mushrooms, bell pepper, a clove of garlic, and Vidalia onion, then browned hamburger and added it to traditional Hunt's tomato sauce. I suggest cooking gluten-free pasta a bit longer than traditional wheat pasta.
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I wanted to use some of the vegetables from the garden, so I concocted this skillet stir-fry that took all of fifteen minutes. I used a potato peeler to garner thin strips of yellow squash to take the place of pasta. I sliced up thin shards of real garlic, Vidalia onion, yellow bell pepper, mushrooms, and chicken in an iron skillet, sautéing the vegies in two tablespoons of sunflower oil and seasoning with lemon pepper and Southwest seasoning. I added the squash ribbons at the end. They don't take long at all. You could also load this into a gluten-free tortilla with cheese and bake for about three minutes.
I've been working with brown rice flour making sawmill gravy. I have to say, I don't see a difference in taste. The only difference seems to be in the way I feel after dinner. I don't miss the bloating and fullness flour gravies used to leave behind. Use ground chuck and pound out on a flat pan in one to two inch spread seasoning with salt and pepper. Cut the hamburger into rectangular pieces. Round into patties and fry in a large skillet. Start onion rings in a separate skillet with a small amount of Sunflower oil. In the meantime, remove the finished meat patties, using the meat drippings to start the roux. Add two to three tablespoons of brown rice flour. Stir, adding salt and pepper. Add more flour to thicken and keep stirring. Add 1/4 cup cold coffee. Stir and let thicken. Serve hot. Pour over sautéed onions atop the finished patties. Gluten-Free Baked Oatmeal Casserole This recipe comes from Hillbilly Recipes and contains no gluten. Total Time: 50 minutes... Serves: 6 2 cups gluten-free rolled oats 1/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup walnut pieces 1 cup raspberries {any berries work} 1/2 cup milk chocolate chips 2 cups milk 1 large egg 3 tablespoons butter, melted 1 tablespoon vanilla extract 1 ripe banana, peeled, 1/2-inch slices Learning to make gluten-free flat bread is a necessity for those of us who want to have our bread and eat it, too. I modified a recipe for homemade tortillas, making a couple of detours to create a moist biscuit-like dough. Ironically, I used a cornbread "philosophy," heating sunflower oil in a cast iron skillet and adding the hot oil to make the dough workable. I actually like the taste of this flatbread made with two types of non-wheat flour. You will need: 2 cups buckwheat flour (millet -- buckwheat is not wheat) 2 cups brown rice flour 2 tsp baking powder 1 tsp salt 1/4 softened butter 1/3 cup sunflower oil heated in a skillet 1 1/2 cups water Preheat oven to 475. Heat approximately 1/3 cup of sunflower oil in an iron skillet. In a heat-proof bowl, mix flours, baking powder, and salt with a fork or whisk. Add warm butter and work with fingers. When oil is hot and sizzling, carefully pour oil in bowl and whisk. Add water and work dough with fingers. Sprinkle dry brown rice flour onto clean surface. Work the dough in your hands like biscuit dough. Using generous amounts, form balls of dough 2 to 2 1/2 inches in diameter. Dust dough balls with flour to keep them from sticking to your working surface. Gently roll the dough evenly in a cross pattern, making sure to roll it out the same number of times each direction. Do not allow the rounds to become too thin. This dough is forgiving, so if you mess up, you can start again. Dusting lightly with dry flour helps. Preheat a skillet lightly coated with oil on medium to medium high heat. Allow the flat bread to heat for several seconds on each side. Flip more than once. They are nearly done when you observe the flat bread turning a medium brown color against the darker gray-brown of the flat bread. Betsy's Breadless Bread -- A good friend, colleague, and mentor gave me this recipe. She, too, has gluten allergies and must leave wheat flour out of her diet. This is a bread recipe she created without flour of any kind. She suggests baking some up in several, small batches, freezing them so you can use them as required. I tried these at lunch and found them surprisingly tasty. One suggestion is to butter them and season them to your taste, then broil them briefly and eat them warm. My good friend's comments are in italics.
This doesn’t taste like bread exactly, but the consistency is similar, and it will hold together sandwich fillings and hamburgers, assuming these are not too juicy. I have developed a taste for this stuff. Somehow it “hits the spot,” and helps me to feel less deprived. Betsy’s “Breadless” Bread 4 eggs separated or 3 eggs separated plus commercial egg white to equal 1 egg (2 tbsps) ¼ tsp cream of tartar 3 tbsp ricotta cheese tiny dash salt 1 packet or ¼ tsp Splenda (optional, but I like it) vegetable oil spray Preheat oven to 325. In a large mixing bowl, add cream of tartar to the egg whites and beat until they are stiff but not dry. In a small mixing bowl beat the ricotta cheese, three egg yolks, and salt (and Splenda) until smooth and lemon-colored. (Store the remaining yolk to stir into breakfast eggs or to make Béarnaise sauce). With a spatula, gently fold the yolk mixture into the beaten whites, trying not to reduce the volume of the whites. Take no more than a minute to combine. Using a large kitchen spoon, create six stacks/mounds on lightly sprayed parchment on a baking sheet. Use it all. Bake 45 minutes to 1 hour, depending on your oven. The finished product should be lightly browned in high places and yellow in the lower ones and completely cooked. Remove from oven and cool. The puffy mounds will collapse somewhat as they cool. You’ll want to keep these in a plastic zipper bag with paper toweling in between. Store them in the refrigerator. Note: If you like them and wish to make plenty to keep on hand, I recommend that you make up this recipe several times in a baking session. I’ve tried to double it with disappointing results. For reasons that are probably clear to science teachers but not to me, the yolk/white mix breaks down rather quickly and will become too liquid to bake if allowed to stand while baking the first batch. 1/2 cup buckwheat flour 1/2 cup brown rice flour 1 1/4 cup oats 1 stick butter 3/4 cup brown sugar 1/4 cup melted creamed honey and cinnamon 2 cups applesauce 1 tsp baking powder pinch of allspice or star anise When I was twelve, the School Scheduler in my middle school put me in a home economics class, which turned out to be a total disaster. I had only one victory: I made applesauce-raisin bars myself. I suppose I have that teacher to thank for challenging me, because the t-shirt I was supposed to make that semester was a catastrophe. But I digress. The 2013 attempt at an applesauce-based dessert was a real victory. A good friend took our son home to spend the night with her son, and Jesse and I were left home alone. Rather than go out, we decided to stay home and eat. I made an easy dinner of hot wings for Jesse and started looking for a gluten-free, decadent recipe with my favorite ingredients and a chance to use honey and cinnamon, the bacteria-killers. Oatmeal lends a nice crunch to this dessert bar. You can add raisins or nuts if you like. Directions: Combine flours thoroughly. Melt butter and creamed honey separately. Add to mixture. Add oats. Stir until dry ingredients are incorporated. Mixture should be moist but not thin like cake batter. Working dough with hands helps. Spread half mixture in brownie pan followed by the applesauce, followed by the rest of the batter. Pat down evenly. Bake at 350 for 35-40 minutes. Best served warm with vanilla ice cream. My brother, who had to reinvent cooking for himself after a heart transplant in 1994, came over today along with my oldest son, and we set ourselves to cooking gluten-free stuff. We have started with a lot of traditional staples, and this fudge pie is a tribute to my oldest son's grandmother, Peggy Davis, who died in 2001 of colon cancer. She taught me most of what I know about cooking anything, and one of the first pies she let me fly solo on was fudge pie. We made the gluten-free crust from brown rice flour using a basic pie crust formula, only we substituted a stick of butter for 1/2 cup of vegetable oil. This gave us a biscuit like dough we could work. The whipped cream is homemade from heavy whipping cream, sugar, and a little labor with a mixer. Everyone agreed it tasted a lot like the previous version made with white, refined flour. I suggest watching it closely and removing it from the oven when the outside is firm but moist and the inside is underdone, although it is normal to have a "crust" develop on top. Homemade Whipped Crème 1/4 cup heavy whipping crème Mix the crème in a bowl until it turns thick and doubles its quantity. As it reaches desired thickness, add 1-2 teaspoons of sugar for desired taste. Fudge Pie Crust 2 cups brown rice flour 1 stick butter melted 1 tsp baking powder 1 tsp baking soda Filling 1/4 cup brown rice flour 1/4 cup cocoa 2 cups sugar 3 eggs 1 stick butter Mix wet ingredients first. Melt butter if needed. Add flour, cocoa, and sugar. Mix with spoon or fork until all ingredients are wet. |
Author
Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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