Stuffed Poblano Peppers July 28, 2017

I was having a craving for stuffed peppers. And ever since we’d visited my brother in law in Texas at the beginning of the summer, and I saw a recipe for stuffed poblano peppers in a magazine, I didn’t just want any old peppers. Of course, those were stuffed with chorizo (which I’ve never found a safe version of) and smothered in cheese, but I could have them stuffed with SOMETHING, couldn’t I? So I started looking at recipes, and blended the cooking method of one, with the ingredients of another, then skipped a bunch of ingredients, substituted a lot of others, and viola, something new, and delicious. Of course my family all stuck their noses up at it, so I got to eat them all! Even better.

4 poblano peppers

1 cup brown rice

2 1/2 cups homemade chicken broth

1/2 cup chopped kale

1 Tbs. olive oil

1 Tbs. minced Vidalia onion

1/2 of 6 oz. can of tomato paste

3 ears fresh corn (boiled for 5 minutes), then cut off cobs

1 15.5 oz. can of Goya black beans

1 tsp. cumin

1. Cook brown rice in chicken stock according to directions (I figured the chicken stock would add more flavor to the filling).
2. Preheat oven to 350F.
3. In saute pan, heat olive oil. Add onion, corn, and kale. Cook until tender. Add cumin, tomato paste, black beans, and rice. Stir to combine.
4. Cut tops and split poblano peppers in half lengthwise. Remove filaments/seeds out of poblano peppers.
5. I lined a 11″ x 17″ brownie-type pan with foil (to make clean up easier), then laid out peppers. I dumped the filling on top. There was way too much filling for the peppers, so some was inside the peppers and some was between the peppers, which didn’t really matter since I’d lined the pan. Cover pan with foil.
6. Bake in preheated oven for 1 hour.

I didn’t try freezing them (I’ve been eating the leftovers for 2 days, but I imagine that they’d freeze well).

 

Traditional Biscotti March 19, 2015

4 Tbs. Soy-free Earth Balance
1/4 c. Spectrum shortening
3/4 c.  granulated sugar
3 large eggs
1 teaspoon vanilla (homemade)
1 tsp crushed star anise
juice of a quarter of a lemon and the lemon zest from it
1 tsp. baking powder
1/2 tsp. salt
3 c. gluten-free flour blend (I used Pamela’s blend)

Preheat oven to 375°F.

In a large mixing bowl, cream together the Earth Balance, shortening and sugar, then add the eggs one at a time, beating well after each egg. Beat in the vanilla, crushed star anise, lemon juice and zest, baking powder and salt. Mix in the flour, 1 cup at a time, until it is well blended.

Place parchment on insulated baking sheet. Divide the dough into two equal pieces, and shape each piece into a rough 12-inch log, leaving about 3 inches between each log. Wet your fingers, and pat the logs into smooth-topped rectangles 12 inches long x 2 1/2 inches wide x 3/4 inch thick.

Bake the logs in the preheated oven for 20 to 25 minutes, or until they’re beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.

Use a serrated knife to cut the logs into 1/2-inch wide slices. Carefully place the cut sides up (and down) still on the parchment-lined baking sheet.

Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they’re very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. 

Fish Fry Batter March 25, 2013

I have no idea if this will work the same thing with darker buckwheat flour. I love the light buckwheat flour from Bouchard Family Farms.

1/2 c. light buckwheat flour

1/2 c. tapioca starch

1/2 tsp. baking soda

1/2 tsp. garlic powder

1/2 tsp. sea salt

1/4 tsp. pepper

6 oz. seltzer

Mix all ingredients together. Let stand for 5 minutes. Mix again. Coat fish and fry. Drain on paper towels. I also use this coating for onion rings, and add a little paprika to the mix. My kids love it.

Dumplings February 19, 2013

1 c. gluten-free flour blend

2 tsp. corn-free baking powder

1/2 c. unflavored rice or coconut milk

2 Tbs. canola or olive oil or palm shortening

1/4-1/2 tsp. salt

Mix all together. Drop by tablespoons onto boiling soup or stew. Cover and simmer for 15 minutes.

Swedish Meatballs

1 lb. ground meat (beef or pork)

2 Tbs. dried parsley

1/2 small onion, grated

1/2 c. safe bread crumbs or sorghum flour

1/2-3/4 tsp. sea salt

1/4 tsp. marjoram

2 pinches of cloves (divided)

pinch of thyme

1 egg or flax-egg or chia-egg

1 1/2 c. gravy (see gravy)

1 Tbs. chopped onion

1. Mix all ingredients except gravy and chopped onion and a pinch of cloves. Shape into 1″ balls.

2. Make gravy (I use GF flour blend and palm shortening, plus chicken broth). Add chopped onions and the other pinch of cloves. Bring to a low simmer.

3. Add meatballs into gravy. Cover. And simmer on low for 15 minutes (this will cook the meatballs through).

4. Serve over rice or safe noodles.

Apple Crisp October 21, 2012

My grandmother’s recipe, with a few modifications…

4 c. peeled, sliced apples

1 c. gluten-free flour blend (I use Pamela’s gluten-free baking blend, but it has corn)

3/4 c. sugar

pinch of sea salt

1 tsp. baking powder (homemade corn-free if you can’t tolerate corn)

1 flax egg, chia egg, or regular chicken egg (I’ve done it all 3 ways)

1/2 c. canola or light olive oil

cinnamon sugar

Spread sliced apples in 8×11″ pan. Mix together flour, sugar, salt, and baking powder. Add 1 egg (or flax or chia egg). Mix thoroughly. Add oil. Mix. Spoon mixture over apples. Sprinkle with cinnamon sugar. Bake in preheated 350F oven for 35-45 minutes.

Bernaise Sauce

1 Tbs. red wine vinegar

3 Tbs. red wine

2 Tbs. finely minced Vidalia onion

1 tsp. crushed thyme  or tarragon

1/2 tsp. sea salt

1/4 tsp. ground pepper

2 egg yolks

1 tsp. lemon juice

scant 1/4 c. original rice milk (or unsweetened coconut milk)

1/2 c. melted palm shortening (or bacon grease)

Simmer onions, herbs and spices in wine and vinegar until reduced by half. Turn down heat to low and whisk in egg yolks. Then add, alternating, rice milk and shortening until sauce is the right consistency. Serve warm over poached eggs.

Snickerdoodle Cookies

1 1/2 c. sugar

1/2 c. soy free Earth Balance

1/2 c. palm shortening

2 chia or flax eggs (2 Tbs. seeds + 6 Tbs. water; let chia goo set 1 minute, flax goo needs to sit 10 minutes)

2 3/4 c. gluten-free flour blend (I use Pamela’s gluten-free baking mix)

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. baking powder

pinch of salt

2 Tbs. water

1 Tbs. canola or mild olive oil

Cinnamon sugar for rolling: 1/4 c. sugar + 2 tsp. cinnamon

Mix all ingredients except cinnamon sugar. I use my big scoop and roll into balls, then roll in cinnamon sugar. Place on insulated baking sheet and flatten slightly. Bake in preheated 400F oven for 10-12 minutes.

For Pumpkin Snickerdoodles

Remove 1/2 c. palm shortening and add 1/3 c. more GF flour + 1/2 can of canned pumpkin.

For the rolling, replace the cinnamon with pumpkin pie spice.

Carrot Ginger Asian Salad Dressing

1 carrot, peeled, cut into 1″ pieces

1″ piece of ginger, peeled

1 Tbs. chopped Vidalia onion

2 Tbs. rice vinegar

1 tsp. Coconut Aminos

1 1/2 tsp. sesame oil

1 Tbs. water

1/4 c. olive oil

In food processor or blender, place carrot, ginger, onion, vinegar, Coconut Aminos, sesame oil,  water. Puree. Add oil in a stream until it’s the consistency you want. It reminds me of the salad dressing I used to have at my favorite Japanese restaurant, Kabuki.

Chicken Divan

4 chicken breast halves

2 broccoli crowns

4 Tbs. soy-free Earth Balance or palm shortening

1 Tbs. finely sliced onion

2 Tbs. finely minced celery

1/4 c. gluten-free flour blend (I used Pamela’s GF baking mix)

2 c. unsweetened coconut milk

2 Tbs. white wine or chicken broth

sea salt & pepper to taste

1/4 tsp. dry mustard

1/4 tsp. paprika

1/4 c. shredded romano cheese (if sheep’s milk is tolerated)

I used one saucepan for all prep.

Steam the broccoli, then drain, and spread in 9×12″ Pyrex baking dish.

In same saucepan, poach chicken breasts in water. Drain. Dice. Spread into same baking dish.

In same saucepan, melt Earth Balance or palm shortening, and saute onion and celery. Add GF flour blend and let bubble one minute. Add 2 cups unsweetened coconut milk gradually, stirring after each addition. Add white wine or chicken broth, salt & pepper, dry mustard, and paprika. Bring to a simmer, let thicken (add romano cheese here if using). The pour over chicken and broccoli in baking dish.

Bake at 350F for 20 minutes. I served over gluten-free noodles with a side salad and fresh pineapple chunks.