 |
| Blog |
|
|
Recipes
|
|
Saturday, 05 December 2009 |
Here is a ginger snap recipe that is take from Cooking Free written by Carol Fenster. She is one of the major recipe creators in the gluten free world. I have made these a number of times, and usually make a double batch. Note the 1 hour of refrigeration needed. You'll have to plan ahead a little to make these. ENJOY!
Ginger snaps (non-gluten, non-eggs) (makes about 20 cookies) Preheat oven to 325 degrees.
1/4 c. butter (2 oz.)
3 T molasses
1/2 c. packed lite brown sugar or maple sugar
1 t. vanilla extract
1 c. flour blend (see below)
1 t. xanthan gum
1/2 t salt
1 t. baking soda
1 1/2 t. ground ginger
1 1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
2 T. water, if needed
Directions:
In food processor, or stand mixer, combine butter, molasses, sugar, and vanilla
add remaining ingredients and blend until forms a ball. Add water 1 T at a time only if mixture fails to form a large ball.
REFRIGERATE 1 hour
Preheat oven 325 degrees
Grease cookie sheet or line with parchment.
Dust hands with rice flour... shape into 1 inch balls partially flatten with a glass or your hands
Bake 15-25 minutes until start to brown on the bottom.
Cool on the cookie sheet for 5 minutes, then on wire rack until completely cooled. Store in airtight container. These freeze really well.
Contents of flour blend: 1 1/2 c. sorghum flour, 1 1/2 c. potato starch, 1 c. tapioca flour, 1/2 c. corn flour. Mix the blend and keep it in the cupboard to use for lots of
different recipes. I'll be sharing others with you, over the
holidays. I've used this blend in my regular cookie recipes and
replaced 1 c. flour with 1 c. flour blend and it has worked really well.
It is a little heavier, but it hasn't stopped anyone from eating them.
Remember this must be potato starch and NOT POTATO FLOUR. Corn Flour is simply very finely ground corn. All the flours can be gotten at most health food stores as well as some regular groceries are starting to carry them.
 Be first to comment this article |  Add as favourites (104) |  Quote this article on your site | Print | E-mail | Read more...
|
|
Last Updated ( Friday, 11 December 2009 )
|
|
|
Recipes
|
|
Friday, 07 December 2007 |
This is a recipe that can be used for some of Joel Salatin's beef or some from some of the sustainable farmer's in our local area. Check out www.Georgiaorganics.com for a list of those farmers.
Beef Stock
about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 c. vinegar
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery stick, coarsely chopped
several sprigs of fresh thyme, tied together
1 t. dried green peppercorns, crushed
1 bunch parsley
Place knuckle and marrow bones and calves foot in a very large pot with vinegar. Cover with water. Let stand for 1 hour.
Place meaty bones in a roasting pan and brown at 350 degrees in the oven.. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan and add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones, but the liquid should come no higher than within 1 inch of the rim of the pot... it will cook over if it is higher. Bring to a boil. Remove scum that rises to the top with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer the stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. Strain, remove bones with tongs or a slotted spoon. Let cool in the frig. Remove the congealed fat from the top. Transfer to smaller container and to the freezer for long-term storage. You may eat the marrow spread on bread or leave it in the broth.
Be first to comment this article | Add as favourites (205) | Quote this article on your site | Print | E-mail | Read more... |
|
|
|
Recipes
|
|
Friday, 07 December 2007 |
Ingredients:
1 qt. Chicken stock, monemade preferable
1/4 t. or to taste chile pepper flakes
1 t. or to taste ginger, freshly grated (or glenga, if you have access to a thai grocery)
1 can coconut milk, canned
Juice of one lemon or lime
unrefined sea salt to taste
Optional garnishes: cilantro, scallions, garlic chives, thai basil, chocolate mint
Method:
Boil the chicken stock, skim off any foam, and add the coconut milk, chili flakes, ginger, and lemon juice. Simmer for 15 minutes, salt to taste and sprinkle with garnishes. You may want to add pieces of cut up cooked chicken.
Be first to comment this article | Add as favourites (140) | Quote this article on your site | Print | E-mail | Read more... |
|
Read more...
|
|
|
Recipes
|
|
Monday, 12 November 2007 |
Billy Allin’s Potato, Apple and Fennel Salad
This is a great salad when local apples start to arrive at the farmer’s market the beginning of October. You can certainly make it well into the Fall and Winter, as availability of the produce should not be a problem. Try ot use at least three varieties of potatoes, especially jewel yams. You could substitute one of the potato varieties with diced celery root and sometimes add fresh, grated horseradish (especially good with veal tongue). This dish goes well with local trout and roasted meats, especially pork and fowl.
Yield: approximately 1 qt., 4-6 servings.
½ pound jewel yams
1 tart local apple
1/4 pound small new potatoes
1/4- ½ pound bulb fennel (look for small, long slender bulbs as opposed to large round ones)
1/4 Peruvian blue potatoes
1 shallot, peeled and minced
1-2 T. Cider vinegar (depending on how tart you like the salad)
1 T. Salt packed capers (brine packed if salt packed are unavailable), soaked in cold water for 10 minutes and drained
½ c. mayonnaise, preferably homemade.
1-2 T heavy cream
½ t. sugar, optional (if you like a sweeter salad)
1 T. Chopped parsley
salt and pepper to taste.
In a small bowl, combine the minced shallot with the 1 T. Cider vinegar (reserve the rest to adjust the seasoning of the final salad) and a pinch of salt and set aside. Place three small pots on the stove, and fill pots with water and 1 t. salt. Peel and cut each potato into a ½ inch dice. The most important thing is that the pieces are of equal size so all cook evenly. Put each type of potato in its separate pot. Turn on the stove and bring each pot to a simmer over medium heat. Cook until each is just tender, approximately 6-8 minutes. Drain each pot and spread the potatoes pieces on a sheet tray to cool slightly.
While the potatoes cook, combine mayonnaise, macerated shallot (with vinegar), mustard, capers, parsley, pepper and optional sugar to taste. Cut the fennel bulb in half and remover the core, then thinly slice it across the grain. Peel and dice the apple approximately the same size as the potatoes. Combine all in a large bowl and fold gently. Add 1 T. Cream and fold gently. If the mixture seems a little dry, add the other T. Of cream. Serve at room temperature.
Be first to comment this article | Add as favourites (129) | Quote this article on your site | Print | E-mail | Read more... |
|
| | << Start < Prev 1 2 Next > End >>
| | Results 1 - 10 of 20 |
|
 |
