My daughter has a yeast allergy - so I have to learn to modify recipes for both our allergies now. Can make bread a little tricky! This one was a win. Served with cream cheese (Organic Valley) and baked salmon.
Modified from the Rodale Whole Foods Cookbook, which is (by the way) worth every penny:
Total prep time: approx. 10 mins
1 cup King Arthur All Purpose Flour
1/2 cup whole wheat flour
1/2 cup wheat germ
1 1/4 tsp baking soda
1 1/2 tsp caraway seeds, crushed
1 tsp sea salt
3/4 cup Horizon whole milk
2 large eggs
1/4 cup molasses (I used Brer Rabbit, and didn't notice a reaction, will update if one arrives later)
1/4 cup vegetable oil
1 small onion chopped
mix all together and bake at 350 for 50/60 minutes.
The cookbook recommends lining the loaf pan with wax paper. It worked well, but use caution when removing, it will rip the crust off! I used a butter knife to hold the crust down while I slowly pulled the wax paper off.
Cool on a rack before trying to slice or it will fall to bits. It may be that cooling before removing the wax paper would have been a good idea. I'm a little slow sometimes so didn't think to wait.
Everyone loved it, the flavor is mildly sweet. I'm not convinced it would work as a sandwich bread as it's not incredibly 'sturdy' but would go very well with my mom's potato soup!
I will try to update with a picture when we make it again. Unfortunately, yesterday's loaf is already gone.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, September 18, 2011
Sunday, December 20, 2009
Corn Free Sunscreen! (Recipe)
My husband bought me The Green Beauty Guide by Julie Gabriel for Christmas. Because he's such a dear, he decided to give it to me early. The book is not specific to corn allergies, but offers wonderful recipes for home made moisturizers, conditioners, etc. The recipe that raised my interest the most was the one for SunScreen. SunScreen is notoriously difficult to find corn free. I haven't made this recipe yet, but wanted to post it asap for anyone who is in dire need:
3 oz sesame oil
2 oz sweet almond oil
1/2 ounce pure beeswax
4oz distilled water
2 tablespoons zinc oxide
3 oz sesame oil
2 oz sweet almond oil
1/2 ounce pure beeswax
4oz distilled water
2 tablespoons zinc oxide
- Melt the sesame and sweet almond oils and beeswax in a double boiler over medium heat.
- Remove from the heat, add the water, and blend with a stick blender until uniform.
- Allow to cool. Add the zinc oxide and other essential oils of your choice, if using. Blend some more.
- Transfer mixture into a glass jar. You can store this sunscreen cream for up to six months.
Thursday, November 19, 2009
Recipe - Chicken with Rosemary and Apples
Crock pot recipe ... NOT QUICK but really easy
Again, corn free if you use safe ingredients. I'm not sensitive to grain fed chicken (yet) so proceed with your standard precautions.
2 cups sliced onions
2 apples peeled cored and sliced (you can leave the peels on if you're lazy. I do and it's great)
2 lbs cut up chicken breasts
1/2 tsp salt
1/4 tsp black pepper
2 tbs chopped fresh rosemary
1 cup chicken broth (or apple juice)
1/2 cup yogurt
1/2 tsp celery seed
Again, corn free if you use safe ingredients. I'm not sensitive to grain fed chicken (yet) so proceed with your standard precautions.
2 cups sliced onions
2 apples peeled cored and sliced (you can leave the peels on if you're lazy. I do and it's great)
2 lbs cut up chicken breasts
1/2 tsp salt
1/4 tsp black pepper
2 tbs chopped fresh rosemary
1 cup chicken broth (or apple juice)
1/2 cup yogurt
1/2 tsp celery seed
- place apples and onions in bottom of crockpot
- layer chicken on top and sprinkle with salt, pepper and rosemary
- wisk broth/juice, yogurt and celery seed together
- pour over the top
- cook on low 6 - 8 hours
Wednesday, November 18, 2009
Recipe - Chicken Paprikash/Spaetzel
I like recipes and need to store them online. An old friend of mine sent out a Facebook plea for recipes so I thought I would start typing them up.
These should all be corn free provided you use corn free ingredients. I will mention brand names where it matters...
Chicken Paprikash (love you uncle Joe)
24 oz. cut up chicken breasts (you can use thighs but dark meat sucks)
12 oz. sour cream (Daisy)
48 oz. Chicken broth or corn free Apple Juice
1 large coarsely chopped onion
3 - 4 tbs Hungarian Paprika
1 tsp salt
1 tsp black pepper
1/2 tsp ginger
2 bay leaves
1 tbs safe oil
1 tbs garlic
Saute chicken and onion in garlic and oil until browned. Add 1/2 of the broth/juice. Add all spices. Simmer over low-ish heat until cooked (start spaetzel now). Once cooked, use rest of broth/juice with 1tbs of flour to thicken.* Continue to simmer over very low heat until ready to serve. Just before serving, stir in sour cream.
Serve over Spaetzel or don't bother.
Spaetzel
1/2 cup Horizon Vit D milk
1 1/2 cup King Arthur flour
1 egg
Mix ingredients above. Dough will be relatively thin, think a little thicker than cake batter. If it's too thick, add a bit more milk. Bring a large pot of water to a high boil. Pull out a metal tsp measuring spoon (make sure it's metal). Dip the spoon in the hot water and scoop up a spoonful of dough. Since the spoon is hot the dough should slide right off into the water. Repeat this process until all of the dough is in the pot. If it appears that your little spaetzels are sticking together, grab a big wooden spoon and give the pot a stir. This will need to boil for a good 20 minutes.
Drain spaetzel from water and VOILA!
*For those of you who are new cooks, there's a trick to thickening with flour. Get yourself a small rubbermaid or other plastic container with an air tight lid. Toss a tbs of flour in the bottom of the container and about 2 tbs of some fluid (water, juice, broth, etc.). Pop the lid on and shake like mad until the flour no longer clumps to the bottom of the bowl. If you pour this concoction SLOWLY into your pan while continually stirring .. you are likely to add thickener without accidentally creating lumps.
A word of warning, my brother seems to think that flour doesn't need to cook. Technically that's true, but then it tastes like a mouthful of flour, which is awful. My rule of thumb is that flour needs to be at a simmering temperature for at least 10 minutes before you can consider it edible.
These should all be corn free provided you use corn free ingredients. I will mention brand names where it matters...
Chicken Paprikash (love you uncle Joe)
24 oz. cut up chicken breasts (you can use thighs but dark meat sucks)
12 oz. sour cream (Daisy)
48 oz. Chicken broth or corn free Apple Juice
1 large coarsely chopped onion
3 - 4 tbs Hungarian Paprika
1 tsp salt
1 tsp black pepper
1/2 tsp ginger
2 bay leaves
1 tbs safe oil
1 tbs garlic
Saute chicken and onion in garlic and oil until browned. Add 1/2 of the broth/juice. Add all spices. Simmer over low-ish heat until cooked (start spaetzel now). Once cooked, use rest of broth/juice with 1tbs of flour to thicken.* Continue to simmer over very low heat until ready to serve. Just before serving, stir in sour cream.
Serve over Spaetzel or don't bother.
Spaetzel
1/2 cup Horizon Vit D milk
1 1/2 cup King Arthur flour
1 egg
Mix ingredients above. Dough will be relatively thin, think a little thicker than cake batter. If it's too thick, add a bit more milk. Bring a large pot of water to a high boil. Pull out a metal tsp measuring spoon (make sure it's metal). Dip the spoon in the hot water and scoop up a spoonful of dough. Since the spoon is hot the dough should slide right off into the water. Repeat this process until all of the dough is in the pot. If it appears that your little spaetzels are sticking together, grab a big wooden spoon and give the pot a stir. This will need to boil for a good 20 minutes.
Drain spaetzel from water and VOILA!
*For those of you who are new cooks, there's a trick to thickening with flour. Get yourself a small rubbermaid or other plastic container with an air tight lid. Toss a tbs of flour in the bottom of the container and about 2 tbs of some fluid (water, juice, broth, etc.). Pop the lid on and shake like mad until the flour no longer clumps to the bottom of the bowl. If you pour this concoction SLOWLY into your pan while continually stirring .. you are likely to add thickener without accidentally creating lumps.
A word of warning, my brother seems to think that flour doesn't need to cook. Technically that's true, but then it tastes like a mouthful of flour, which is awful. My rule of thumb is that flour needs to be at a simmering temperature for at least 10 minutes before you can consider it edible.
Monday, June 22, 2009
Crunchy Granola Recipe
Ingredients
• 1 1/2 cup C&H Brown Sugar or Domino Light Brown Sugar
• 1/2 cup water
• 1 teaspoon sea salt
• 8 cups Quaker Oatmeal
• 2 cup additional stuff
o Kroger Unsweetened Coconut
o Flax Seeds
o Kroger Raisins
o Sunsweet prunes
o Nuts still in the shell (shell before preparing, but buy in shell)
Directions
Preheat oven to 275 degrees F.
Line 2 cookie sheets with parchment paper and reserve.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.
• 1 1/2 cup C&H Brown Sugar or Domino Light Brown Sugar
• 1/2 cup water
• 1 teaspoon sea salt
• 8 cups Quaker Oatmeal
• 2 cup additional stuff
o Kroger Unsweetened Coconut
o Flax Seeds
o Kroger Raisins
o Sunsweet prunes
o Nuts still in the shell (shell before preparing, but buy in shell)
Directions
Preheat oven to 275 degrees F.
Line 2 cookie sheets with parchment paper and reserve.
Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.
Monday, June 1, 2009
what's for dinner? - Veggie Rice
In pressure cooker:
Brown 1lb ground beef
Add 1/2 onion
two bell peppers
salt
cumin
turmeric
celery seed
louisiana hot sauce
when browned and peppers tender, add 2 cups rice and brown rice in oil.
Blend together 2 med tomatoes, 1 green pepper, 2 hot peppers, 1/2 onion and 1 cup water in blender. Add to pressure cooker. Add 2 cans kroger brand pinto beans. Seal and cook for 20 mins after jiggle.
Kids each ate two servings, I ate 2.5 ... heavens!
Brown 1lb ground beef
Add 1/2 onion
two bell peppers
salt
cumin
turmeric
celery seed
louisiana hot sauce
when browned and peppers tender, add 2 cups rice and brown rice in oil.
Blend together 2 med tomatoes, 1 green pepper, 2 hot peppers, 1/2 onion and 1 cup water in blender. Add to pressure cooker. Add 2 cans kroger brand pinto beans. Seal and cook for 20 mins after jiggle.
Kids each ate two servings, I ate 2.5 ... heavens!
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