Gluten Free Sandwich Bread

Posted by Michele at 2:29 PM 0 comments

I went looking for gluten free sandwich bread that was easy enough to make with three kids (including one of which is perpetually on my hip) and found one here,

http://cdn.instructables.com/FGF/K3VJ/HEXSS06B/FGFK3VJHEXSS06B.MEDIUM.jpg

but didn't have all the ingredients... So here is the modification!

Mix 1.5 tbsp sugar in 1.5 cups of warm water. Whisk in 2 tbsp yeast and set aside.

Put 1 cup corn starch, 1 cup brown rice flour, 0.5 cup teff flour, 0.5 cup quinoa flour, 2 tsp salt, and 1 tbsp xantham gum in a mixing bowl and use the paddle attachment to mix well.

Add the yeast/water mixture and mix at low until well mixed.

Add 2 tbsp olive oil, 1 tsp apple cider vinegar, and 3 egg whites (room temp) to a bowl, then add it to the mixing bowl and mix on high for five minutes.

Spray a bread pan with oil and spoon the batter into the pan. Cover with a damp dishrag and let rise in a warm room until doubled, approximately 2 hours.

Bake in a preheated oven at 350 for 50 minutes.

Immediately, turn out onto a cutting board. Cool for 15 minutes. Slice and enjoy!

This bread has a nutty, whole grain taste. I will definitely make it again!!!!

EDIT: So, this bread is really only good the day you make it.  It tastes like a fermented vat by the next morning.... If you aren't going to eat the entire loaf on day 1... yeah, don't bother.  I'll keep working on this.

Quick Peach Lassi

Posted by Michele at 6:54 PM 0 comments

1/2 cup - 2/3 cup frozen peaches
1 cup Greek Yogurt
1/4 cup almond milk

Put the peaches, yogurt, and almond milk in the blender and pulse on the high smoothie setting until creamy.

Serves 1

http://feedmephoebe.com/wp-content/uploads/2013/07/IMG_6601.jpg

Spicy Shrimp and Broccoli

Posted by Michele at 8:17 AM 0 comments

This recipe came about from looking in the freezer for something quick and easy to make. You could use the same items fresh and not frozen. I tend to buy things like veggies and shrimp frozen when there is a good sale on organics/sustainables and usually have items like these in the freezer.

16oz frozen broccoli
7oz frozen peppers and onions
1/2 lb (25-30 pieces) frozen shrimp, raw, deveined, and peeled
1 tbsp peanut oil
1.5 tbsp fresh peanut butter
2+ tsp red pepper flakes (to taste)

In a large pot, heat water and add the broccoli, heating only enough to thaw.

Over medium heat in a large skillet, heat the peanut oil. Add the peppers and onions and stir well to coat with oil. Cool for two minutes then add the shrimp and cook for four more minutes before adding the broccoli.

http://content0.tastebook.com/content/photo/user_photo/
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Stir well to coat and add in the peanut butter, using the oil and water released from the frozen veggies to help make the peanut butter into a sauce. Cover and cook for five minutes. Add the pepper flakes and stir to combine. When served, you can add more pepper flakes to taste.


The biggest complaint was that there wasn't enough for seconds! In retrospect, I would double all the ingredients except broccoli and oil, and make the recipe if not serving it with rice or noodles.

485 calories each serving
Makes 2 servings

Chocolate Hazelnut Spread

Posted by Michele at 11:54 AM 0 comments

Oh unhealthy goodness, thy name is Nutella. Since Bobby has an addiction to "brown sandwiches", this recipe (which I crafted last night) has been months (years??????) in the making. It has only 3 ingredients, is gluten free and vegan, and is delicious. Definitely make it in small batches, since there are no preservatives, and keep it in the fridge.

Remove the pits from 10 dates and place them in enough hot water to cover. Let them rest for 15 minutes. Remove the water and use your fingers to "peel" the rough skin from the dates. Place them in a food processor and process on low for a minute. Add 1/4 cup ground hazelnuts/hazelnut meal and 1 tbsp plus 1 (or up to 2, to taste) tsp unsweetened dark cocoa powder. Pulse to mix well and scrape the sides. Process on high for 3-5 minutes.

http://img4-3.myrecipes.timeinc.net/i/recipes/su/12/11/hazelnut-chocolate-spread-su-l.jpg

This recipe makes about 8 tablespoons of spread and, at 40 calories a pop, this has half the calories of Nutella and none of the junk. This, kids, may actually be a healthy breakfast spread for your toast!

I may just be Bobby's favorite mom after this.

Linguine with Bacon and Collards

Posted by Michele at 8:31 PM 0 comments

I love where we live... From May through November, especially, there is a plethora of fresh food available at our fingertips.  We've met the farmers, learned about how they raise their animals, fruits, and vegetables, and it really is a community food experience.  After going to the local Farmer's Market on Saturday morning, the week is really a fun time of experimenting with new recipes and crafting up meals that are wholesome, local, and fresh.

This recipe was initially inspired by this Linguine with Collard Greens and Bacon recipe I found online.  Although my recipe is different, it is similar enough that I feel like I should give credit where credit is due.

Linguine with Bacon and Collards

1.  In a large pan (I use an electric frying pan... You'll need the space!), fry 8 pieces of bacon*.  Remove and set on paper towels to drain but do not drain the pan.  Fry at 350 F, which is the temp you will use for the remainder of this dish.

2.  Toss in 3oz (about 2 large) spring onions*, green and white parts, diced and 1oz shelled pistachios (about 50).  Cook for 5 minutes.

3.  Add in half an apple* (about 2.5oz) and cook for 5 more minutes.

4.  Add in 1 heaping tbsp. minced garlic and 1/4 tsp red pepper flakes.  Cook for 1 minute.

5.  Add 1lb collard greens* in 2 batches.  The first batch, you will rip the leaves into halves and thirds.  Cook for 3 minutes.  The second batch, you will rip into much smaller pieces.  Cook for an additional 3 minutes.  Cover while the cook.

6.  Add 1 cup of water, cover, and cook for 15 minutes.

7.  While the veggies are cooking, boil a pot of water and cook 5.5oz linguine*, for approximately 6-8 minutes or until al dente.

8.  Uncover the veggies and toss in the pasta, along with 4oz (about 1/2c) diced tomatoes* and the bacon, which you've crumbled.  Turn off the heat, but keep it on the hot eye for about a minute before sprinkling about 1/8 cup grated parmesan cheese* (optional) over it.  Remove from heat and serve immediately.

I served this with locally made rosemary bread and soft butter.  This recipe made enough for 4 servings (Peter ate 2, I ate 1, and he had enough for lunch the next day).    We followed it up with homemade pavlova!

Pavlova

Posted by Michele at 8:30 PM 0 comments

One of the easiest and tastiest summer treats!

There are three steps to this: meringue, whipped cream, and fruit.  You can use whatever fruits you want, but we prefer berries (strawberries, blackberries, blueberries, cherries).  Figs and kiwi are awesome, too.

Step 1: Meringue
Heat the oven to 225 F.
In a stand mixer, combine: 5 egg whites and 1/4tsp cream of tarter. Mix with the whisk attachment on medium/6 until the eggs begin to froth, then add in 1 cup white sugar and turn the speed to high.   Whisk until stiff peaks form, about 4-6 minutes.
Spray a pan with nonstick spray, then use a spatula to spread out the meringue. Make sure you make "edges" on the side, to help hold in the cream and fruit.
Bake for 2 hours at 225.  Remove from the oven and cool, at room temp, for 2 hours before beginning Step 2: Whipped Cream


Step 2: Whipped Cream
In a stand mixer, combine: 1 pint heavy cream and scant 1/4 cup brown sugar. (3 tbsp. is actually best).  Using a whisk attachment, whisk on high until whipped, about 5-7 minutes.  You want it well whipped but not stiff. 
Use a spatula and spread the cream out onto your meringue, into the 'basin' you created with your edges.


Step 3: Fruit
Wash and dry your assortment of fruit.  Mix the fruit well together and then cover the top of the whipped cream with it.
Refrigerate immediately.  Serve cold and within 2-3 days (or the cream will spoil). 

Seared Scallops with Pear Reduction

Posted by Michele at 7:31 PM 0 comments

(I haven't blogged a recipe in a while, but I think this one makes up for it!)

In a cast iron pan over medium heat, combine 2 tablespoons of salted butter and 1 tablespoon lemon-infused olive oil.  When the oil is hot, add a half pound (approx. 8) sea scallops that you've dusted with salt and pepper to taste.  Sear for approximately 2 minutes on each side and remove to a warmer plate or into foil, to keep warm.

Immediately upon removing the scallops, add 2 medium pears, peeled, cored, and diced (overly ripe pears work GREAT for this) and stir vigorously.  Add in 1 tablespoon brown sugar and continue to stir.  If your pears are very ripe, they will start to thicken the reduction, which is what you want.  If they aren't as ripe, make sure to slice them very thin so that they will break up as they soften.  After five minutes, add in 1 tablespoon of Greek seasonings (this can be a mix of oregano, mint, rosemary... anything that is a native Mediterranean herb) and stir well. 

Add in the scallops and cook for 30 seconds before flipping, making sure to keep them coated with the reduction.

Serve immediately (serves 2).

By the time I took this picture, we were already chowing down...

We served this with a cold summer kale salad, potato rolls, and a herbed wild rice.  Needless to say... Peter doesn't have leftovers for work tomorrow. Delicious!