Tuesday, July 24, 2012

Gluten Free French Baguette

Everyone needs a good recipe for a loaf of french bread!
 This one hits the spot!

2-1/2 cup warm water ( 105-110˚F)
2 Tbsp yeast
2 tsp sugar
2 tsp salt
dairy free milk to brush the loaf

In the warm water add sugar and yeast.
 Let sit for five minutes until frothy.

In the bowl of your stand mixer add your flour and salt.
Whisk together to blend ingredients.

Fit your stand mixer with the paddle attachment.  On the lowest setting, slowly add the yeast mixture to the flour mixture.

Once all the yeast mixture has been added, increase the speed to medium (number 4 on my Kitchen Aid) and let it beat for 3 minutes.
 It will become elastic and sticky. 

Prepare your baguette pan by lining it with aluminum foil and spray with cooking spray.  

This is the time when people sprinkle cornmeal on the pan to give that crunchy bottom to the loaves of bread.  If you are allergic to corn sprinkle cream of buckwheat.  It is a nice substitute for the cornmeal. 

Scoop half the dough into each side of the pan.  

Fill a small bowl with water.  Wet a spatula with water and begin to spread dough out in pan.  

Keep wetting spatula when the dough begins to stick.

Round out the edges.  

Brush with a little dairy free milk or an egg wash if you are not allergic. 

Place bread in a warm, draft free place.
(I place mine in a preheated oven that is set to warm.)
Let rise for 20 minutes.

Place a small shallow pan of water under your bread pan in the oven.
Place bread pan in the center of the oven. 

Bake at 450˚F for 20-25 minutes.  

Remove from oven and let cool on wire rack.

The internal temperature of my bread was almost 205˚F and it was done.

These two loaves became French Bread Pizza.  
And with too many tomatoes from my garden I made a fresh tomato sauce!  Yum!

Fresh Pizza Sauce

1 pound tomatoes
1 garlic clove crushed
1-1/2 Tbsp tomato paste
Salt and Pepper to taste

Puree tomatoes.  Add pureed tomatoes to a small saucepan.  
Stir in garlic, Italian herbs and tomato paste.
Simmer for 30 minutes.

Italian Herb Mix

1 tsp dried marjoram
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary

Mix together and store in an airtight container.

Saturday, July 14, 2012

Taco Soup

I have not had as much time as I would like to work on developing my recipes because real life keeps butting in.  You know how it is, life ebbs and flows and I am more ebbing than flowing.  Consequently, I have been on the hunt for simple and quick foods to prepare. 

I found this soup on AllRecipes - Taco Soup by Julie.  It was super yummy.  I did use less meat than the original recipe called for, and used different beans, not the hominy, lima, and pinto beans that the recipe called for.  

If you can tolerate dairy, this soup would be excellent with a dollop of sour cream and cheese on top, served with corn chips.

Also, if you like it hot, try the Trader Joe's Chili Seasoning Mix - wahoooo!  Their mix is hot!

1 pound meat (chicken, beef, or pork sausage)
1 small onion, chopped
1 (4 oz) can green chilies
1 tsp salt
1 tsp pepper
1 can kidney beans, drained, not rinsed
1 can black beans, drained, not rinsed
1 can of corn, drained (omit if your corn free and add another can of beans)
1 (1.25 oz) pkg taco seasoning mix
1-1/2 cup broth, or water
2 (14.5 oz) cans of stewed, or chopped tomatoes 
1 Tbsp dried cilantro or 1 fresh bunch chopped
1 Tbsp lime juice

In a large skillet, brown meat and onion.
Drain off the grease.
Add in the chilies, salt, pepper, kidney beans, black beans, corn, taco mix, ranch dressing mix, water or broth, and tomatoes.  
Bring to a boil.  Let simmer for 30 minutes.
Stir in cilantro and lime juice. 

Cook's Notes:
If you like premade spice packets here are some suggestions -- Penzeys  and Trader Joe's.
Penzeys Chicken Taco Seasoning contains: kosher salt, garlic, Ancho chili pepper, onion, Spanish paprika, cumin, cilantro, Tellicherry black pepper, Mexican oregano, jalapeno powder.
Trader Joe's Chili Mix has a spicy blend that contains: sea salt, cayenne pepper, cumin, cane sugar, paprika, onion, garlic, black pepper, red bell pepper, oregano, chili pepper, smoked paprika.  
 Penzey's Buttermilk Ranch Dressing Mix contains: salt, bell peppers, garlic, onion, sugar, black pepper, parsley, thyme, basil.
I love to use Pomi Chopped Tomatoes
because the only ingredient is tomatoes!

Tuesday, July 10, 2012

Tomato Free Ketchup

While I am cooking for a nightshade free friend,  I decided to give making tomato free ketchup a try. 
I found this recipe on Sarah B Designs.  
The results were better than I thought possible from the ingredients list.  It is the right blend of sweet and tangy that is ketchup-y.  I was really pleased with the taste.  
I would eat it on fries and a burger if I was tomato free! 

1 (14.5 oz) can jellied cranberry sauce
1 (14.5 oz) can pear halves, drained
1 (14.5 oz) can sliced carrots, drained
1/2 cup white or rice vinegar
(I used rice vinegar to avoid corn)
3/4 cup sugar
4 tsp salt
1 tsp onion powder
1/4 tsp allspice
1/8 tsp ground cloves

Place all the ingredients in blender and puree until smooth, about 30 seconds.  

It makes about 5 cups.

Cook's Note:
The NOW Citric Acid contains no salt, starch, yeast, wheat, gluten, corn, soy, milk, egg, chemical additives or excipients.

Wednesday, July 4, 2012

Yucca Fries - a gluten free nightshade free treat

I have a friend that can't have potatoes or any nightshades for that matter so I tried my hand at making yucca fries for her.
I have to say that they turned out pretty well, and if you can't eat potatoes these are definitely worth frying up!
They do have a slightly sweet taste but they crisp up just like french fries.

Oil for frying

Peel the yucca with a vegetable peeler.
You will use a little more force to remove the skin than a potato.

The root has a fibrous core that you can see here.

Boil the yucca for about 7-10 minutes for a small yucca, and
a little longer if it is bigger.  You want the yucca
to be tender, but stiff enough to push through
a french fry cutter and not fall apart.
Boiled yucca.  Ready for the french fry cutter.
Cut up your fries.
Fry in oil (about 360 F) and don't over crowd the pan. 
Fry for about 5-8 minutes, or until golden brown.

Season with nightshade-free french fry seasoning:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
(add 1 tsp parlsey is optional)