Monday, July 25, 2016

Gf onion rings

P!ease understand that these are delicious but not to be undertaken lightly. The first time I made them I gave myself 3rd degree oil splotches up my arm for my sister's wedding. Such an attractive bridesmaid! So wear sleeves and follow directions. Keep aloe nearby

You need a fryer or ahevay bottom pot with more than 4 inches depth..ovens are great, a candy thermometer,a wire basket and tongs.
Allow oil (olive or peanut) to heat slowly to 250
Slice two onions thickly and separate the rings
Dredge in cornstarch and transfer to batter one at a time
Batter:
1 cup chickpea flour plus 1 tsp salt and water to make thin batter 1 1\2 cups about.
Transfer to oil one at a time making sure not to crowd.
Flip after 2 minutes remove onto paper towels after another two
Strain oil with basket between batches reducing temperature to keep down smoking as needed. After frying is complete cover and allow oil to completely cool before sieving and bottling to reuse a few times

Tuesday, May 10, 2016

Any cheese stovetop mac and cheese

1.Boil your choice of noodles to al dente. Toss with 1 tb butter and set aside. I'm digging on Aldi's gf rotini about now because it's inexpensive and comes in a few shapes.
2. Grate 1/2 lb of cheese (or if pre sliced cut into tiny pieces) (cheddar, harvarti,gouda, parmesan or odds and ends of various cheeses) leave it alone until step 5.
3. Add 1/2 cup beer, milk, or cider to 1 tb brown mustard and if you have it 1 tb nutritional yeast to a 2 qt pot. Bring to a boil.
4. Take another 1/2 cup of cold milk and add  2 tb of either ap flour (not ap gf..it will be terrible)  or gf cornstarch/arrow root flour (for the gf folks). Whisk together until there are no lumps.  Add 1/4 tsp or 10 grates of nutmegs and same of pepper
5. Pour milk and spice mixture into pot and stir until it thickens. Stir in cheese rapidly.
6. Once cheese melts mix in noodles. Serve with veggies.


Apricot (or other stone fruit) preserves

I suck at remembering to can stuff....but this stuff will last a while in the fridge or freezer and it's good on toast, yogurt or ice cream. I don't know why these are 99 cents a pound...It's only may and it was snowing in April. my peas aren't even up yet at the community garden. That said I'm broke and I love apricot jam.

1. Acquire 2.25 lbs stone fruit. Wash your fruit.Be thorough. Don't peel it. Chop for completly smooth preserves or slice for chunkier ones. Do not use the pits (the pits of stone fruits like cherries, peaches, apricots, etc usually contain cyanide )

2.Take 1 cup water and mix in 1 1/2 cup sugar. Bring to a boil then reduce to simmer. The sugar shoul dissolve and the mixture should still be clear. Watch this carefully so the sugar doesn't burn and turn to rock hard caramel.
3. Once down to a simmer add 1/3 cup lemon juice, then all your fruit.
4. Stir every few minutes until fruit liquefies and reduces to mush. Continue until spoon thick. Add 1 tb almond extract and stir. Take care not to splash as 3rd degree burns can result.
5. For smoother jam shove through a sieve with a spoon or food mill.
6. Pour into containers and cool before use.





mon petit choux (for the love of brussel sprouts)

Brussel sprouts on the stalk look like an amazing alien creature. They are green and most delicious in spring or early fall. Delicious alongside anything umame,as well as roasted potatoes they are also full of actual nutrients. They just went on sale for 50 cents a 6 oz bag at our local fruit market.

My two favorite methods are roasting  or as a weird mixed slaw which is picnic safe as it contains no mayo:

Roasting
1. Preheat oven to 425F
2. Take 6 oz brussel sprouts Remove any funky leaves, then rinse.
3. Peel a thin slice off the the stump. Then Make an x in the stump. If very large, skip this step and slice head in half. If you want slice half a sweet onion in with this.
4.Drizzle olive oil (2 tb) on a casserole dish or roasting pan, add two cloves garlic sliced thin. Toss to coat.
5. Put in oven for 20 minutes turning half way through. Remove and salt to taste pref with a large flake salt.
6.Drizzle with one of the following dressing options and serve:
   
Maple Ginger Soy
 3 tb  soysauce (tamari for gf folks) ,2 tb maple syrup (honey works too) and 1/2 inch ginger grated plus a pinch of dried ginger. Mix allwith 1 tb water.

Lemon and oil:
Mix1/2 lemon's juice (2-3 tb) with 2 tb olive oil. Toss to coat. You could add 1-2 tb leftover pesto from another night.

Lemon soy
Mix Juice (3-4 tb) of a lemon with 3 tb tamari/soy sauce.

Butter and thyme/rosemary
Melt 3 tb butter , add 1 tb leaves removed from stalk.



Brussel slaw
1.Wash and remove stumps from 8 oz sprouts.Slice into shreds.
2.Wash and slice 2 green onions
3. Optional half a tart apple,cubed
4. 1 grated carrot
5. Optional 1 tb poppyseeds,
6. Optional4 oz fresh broccoli crown sliced into tiny florets. If choosing this option double the dressing.
7. Optional 1 oz. Bacon or coconut bacon or shredded parmesan, &/ or 1/4 tsp smoked salt
8. Optional 1/4 cup currants or raisins
9. 1/2 cup dried cranberries
10.2 tb walnuts, sunflower seeds or pecans
12.Dressing-follows below
13. Toss all together, S&P to taste

Dressing for Brussel slaw
Mix 1 Tb brown, whole or spicy mustard, with 3 tb maple syrup (or one of honey+1 of water), 3 tb cider vinegar, and 2 of olive,or sunflower oil.


Sunday, November 15, 2015

Drink your greens

2 handfuls of any of these: spinach, kale,swiss chard, if you are in the mood for tart use sorrel,etc...
Add 1\2 cup milk or milk sub.
And 1\2 cup sweet juice like orange or apple
Then chop up an apple.
Blend all
You can also add ginger chopped into the greens 

Dill rice

  1. Cook 1 cup rice in a tb of butter until edges of rice go translucent. May add 1\4 chopped onion while sautéing
  2. Cook as normal.For me this means add 1 tsp salt and add to two cups of water in the rice cooker or cover with same on the stove top at medium heat
  3. When rice is done add 3tb tb dill chopped fine and stir to fluff.