August 22, 2013

Gluten, dairy, and egg free sweet cornbread

I love sweet cornbread. Sweet, fluffy, tender cornbread.

I'm pretty excited about how this turned out, and I feel the need to share this love.

Makes 9 servings

Dry Ingredients:
1 cup all purpose gluten free blend
3/4 cup white sugar (I haven't tried to use agave - I will try that next time and report back)
1 1/2 tsp salt
3/4 cup yellow corn meal
1/2 tsp xanthan gum
3 1/2 tsp baking powder

Wet Ingredients:

1 cup almond milk
1/4 cup canola oil

1 flax egg

Preheat your oven to 400 degrees, then make your flax egg and let it sit until thickened. Flax egg is made by combining 1 Tbsp of flax meal with 3 Tbsp of hot water. Whisk all of your dry ingredients together in a mixing bowl. After the dry ingredients are thoroughly combined, whisk in your wet ingredients and the flax egg.

Whisk until the batter is free of lumps, and pour into a sprayed 8x8 or 9x9 pan. (I baked mine in a 9x9 square pan.) Smooth batter out and bake for 20 to 25 minutes, rotating half way through.

Cornbread is done when a toothpick comes out clean from the center. Let cool on a wire rack before cutting into 9 squares.


May 31, 2013

Gluten Free Vegan Snickerdoodles

Hello, followers of my infrequently updated blog! I am here to share a work in progress. I was recently diagnosed with several food allergies, which leads me to pretty much have to convert all of my recipes to gluten free, dairy free, egg free, potato free. Welcome to my journey of experimentation. Join in the fun, and help me play with these recipes until they're perfected, won't you? :)

Gluten Free Vegan Snickerdoodles (converted from Martha Stewart's COOKIES book recipe) - yields about 24.

  • 2 3/4 cups gluten free flour blend from No gluten No Problem (I substituted the potato with tapioca)
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp xanthan gum 
  • 1 cup (2 sticks / 8 oz) earth balance margarine
  • 1 1/2 cups white sugar
  • 2 flax eggs (2 Tbsp ground flax, 6 Tbsp hot water)
  • 1 tsp vanilla extract
Cinnamon Sugar
  • 2 Tbsp sugar
  • 2 tsp cinnamon
  • Preheat oven to 350
  • Combine the hot water and ground flax seeds and let it sit while you gather the other ingredients so it has a chance to thicken and cool.
  • In your mixer bowl, combine sugar and margarine, and whip until light and fluffy.
  • In a seperate bowl, combine your dry ingredients and whisk until combined. 
  • Add vanilla into your flax egg mixture and stir. Pour this mixture slowly into the sugar mixture. Scrape down your bowl.
  • Add your flour mixture into your mixing bowl and mix for a few minutes.
  • Make your cinnamon and sugar mixture in another bowl.
  • Scoop your cookies directly into the cinnamon sugar and coat. 
  • Form cookies and put onto a parchment lined baking sheet.
  • Bake for 12 to 15 minutes. You want a slightly browned edge. Do not over bake or the centers will not be soft and chewy! You want crunchy edges,and a soft chewy center!
Don't be alarmed if the batter seems weird. It will look slightly gooey... and it will feel... kinda marshmallowy. I know. Just go with it. 

I'm pretty happy with the results. You can definitely taste the flax, and also the nuttiness from the flour blend. I think it gives it character. The husband said he actually prefers this version over the original because he always found snickerdoodles to be blah.

February 25, 2012

Peach Habanero Jam

Goin' to the country, I'm gonna get me a lot of peaches...

Apparently, that's what I did last summer. Except, it wasn't really the country side, it was Sauvie Island. Our chest freezer currently has about....25? pounds of peaches in there, along with other summer goodies.

What better time to have a taste of summer than in the misery of Portland's rainy season!

Today, class, we're going to make Peach Habanero Jam. Ahh, sweet summer heat.

Peach Habanero Jam
yields about 9 half pints
  • 5 pounds rough chopped, peeled peaches (approximately 10 cups)
  • 3 habaneros, seeded, finely chopped (use gloves when you handle habaneros!)
  • 1/4 cup of lemon juice
  • 4 cups of sugar
  • 2 vanilla beans, scraped, or 3 T vanilla extract (if using extract, stir it in at the very end)
  • 4 T butter (1/2 a stick, or 2 oz)
Also, have a plate in the freezer so you can test the consistency of the jam when you're nearing the end of the cooking process. If canning, prepare your canning equipment ahead of time.

Finely chopped habanero!

Macerating peaches. Happy juicy time.

Scrape out the insides of the vanilla beans and rub into the sugar.

In a bowl, combine peaches, lemon juice, habaneros, vanilla sugar and allow the mixture to macerate for at least 3 hours, or over night. I used frozen peaches, so it's extra juicy.

In a large pot, combine all ingredients and cook over medium heat until it reaches the consistency of your liking. Mine took about 1 hour and 15 minutes of cooking over medium heat, and constant stirring, in a 5 quart dutch oven. It reduced about 2 inches from beginning to end.
Look at the consistency - and the tiny specks of vanilla lovin'.

Pour into jars, and seal.

February 15, 2012

Poor Poor Neglected Blog

Keep your eyes on this baby. I'm going to be posting more recipes much more often! Share with your friends. Help me spread the love of food.


October 01, 2011

Apple Stuffing

Edit 5/10/14 - I am leaving this on here because it is easily substituted with things I can eat. 

Take advantage of fall's bounty of apples and celebrate the season with this easy stuffing recipe. Guaranteed to please, or your money back. Just kidding.

But, it's really good. I promise.

2 fuji apples - peeled and cubed
2 golden delicious apples - peeled and cubed
1 onion - small dice
4 celery stalks - small dice
1 pound butter - unsalted (Substitute with non-dairy butter)
24 oz of seasoned, diced croutons (Use gluten free bread)
2 Tbsp italian seasoning
2 1/2 cups vegetable broth (+ another 1/4 cup at the end, if needed)
1 cup of apple cider
salt & pepper to taste
(this makes a lot of stuffing - you can 1/2 the recipe)

In a large pot over medium high heat, cook the apples, celery and onions in half of the butter until onions are translucent. Add remaining butter.

When all butter is melted, add the croutons, and italian seasoning and stir, making sure the crouton gets coated with the butter. Add the vegetable broth and apple cider and stir the stuffing to help croutons absorb the liquid.

Turn off the heat, drizzle 1/4 cup more of broth and put a lid on the pot. Let stuffing sit 20 to 30 minutes so the stuffing can continue to soften.

Keep warm in a 150 to 200 degree oven until ready to serve.

Apple Cider Molasses Gravy

This turned out better than I expected. The husband and guests liked it. Mission accomplished.

Hope you like it, too.
4 Tbsp butter (Use Non-Dairy butter)
1/4 cup flour (Use a gluten-free blend)
2 cups vegetable broth
1 cup apple cider
1 Tbsp italian seasoning
salt and pepper to taste
1/8 to 1/4 cup of molasses - to taste

Melt the butter in a sauce pan, and add the flour to create a roux. Cook roux until it turns light brown - like peanut butter.

Add the broth, cider, seasoning, salt and pepper and cook over medium heat for 15 minutes.Whisk whisk whisk!

Add molasses and continue to cook another 5 minutes - or until thickened to the consistency of your liking.

serve right away, or cover with lid, and re-heat before serving.

September 12, 2010

Beef Tongue Taco filling

There's a cow tongue in my slow cooker. It's a little unsettling when you first unwrap it from the butcher paper and you see that the tongue is actually patterned like the rest of the cow.

Don't think about it, just put it in the slow cooker with the rest of the ingredients, put the cover on, and walk away.

Don't even peek.

Note: if you're squeamish about the last part, have a brave husband or significant other standing by. 

beef tongue (3 to 5 pounds)
1 onion rough chopped
5 cloves of garlic - smashed
2 bay leaves
chicken or beef stock to cover
2 Tbsp black pepper
2 Tbsp white pepper

Combine all ingredients in a slow cooker and cook on low for 8 hours.

remove beef tongue and discard outer skin. Shred meat.

drain most of the liquid from slow cooker, and put shredded beef back into slow cooker to keep warm until ready to eat :)

Serve with corn tortillas, tomatoes, onions, cilantro, and limes!

June 24, 2010

Roasted Autumn Bounty Soup

I soup
You Soup
Everybody Soup Soup

Roasted Acorn & Butternut Squash Soup 

1 butternut squash
1 acorn squash
2 onions
3 carrots
2 pears (I used gingerbread pears)
2 apples (I used fuji apples)
1 1/2 to 2 quarts of vegetable stock
dash of smoked paprika (optional)
1/2C - 1C of Non-Dairy Cream (depending on your taste. This ingredient is also optional.)

the following herbs according to taste (i used about 2T each)

Preheat oven to 450 degrees. Cut the squash in half, and spoon out the seeds. Rub some olive oil on them, then sprinkle with salt and pepper. Roast until tender (mine took approximately an hour.) Set squash aside to cool while you prep the other ingredients.

Peel pears and apples. Chop the apples, pears, onions and carrots to medium dice and saute in a stock pot with the herbs over medium high heat until onions become translucent.

Add chicken stock and simmer on low heat until carrots are tender.

Scoop out the flesh of the butternut and acorn squash and add to stock mixture. Remove soup from heat and  blend the soup with an immersion blender until smooth (if you don't have an immersion blender, use a regular blender, but do it in batches, and leave the pour spout off, and cover with a kitchen towel so the heat can escape while you are blending, or the lid will pop off and you will burn yourself.... not good times... unless you're into that.)

Stir in cream and serve, or leave on stove on low setting to keep warm until you're ready to eat. SEASON TO TASTE!

Sweet & Savory. Mmm. Good with crusty, chewy bread. Makes enough soup for 4+, or you can just freeze the extra for nom noms later.