Friday, December 21, 2012

Pumpkin Chili

This is our family's favorite chili recipe.  This holiday season is perfect for tying a ribbon around a jar of  pumpkin chili, baking up a pie plate of cornbread and wishing a friend a Merry Christmas.

For those with nightshade allergies, skip the diced tomatoes and ketchup and use 4-1/2 cups of this tomato free ketchup .  Delete the chili powder.  Instead of chili powder you can add cumin to your taste.  I am not a big fan of cumin so I add a little at a time.  Also, because of the sweetness of the tomato free ketchup, add brown sugar one tablespoon at a time.  If you accidentally add too much sugar, you can add cocoa powder to lessen the sweetness.

1 pound ground meat ( beef, turkey, italian hot sausage)
1 medium onion, chopped
1 cup canned pumpkin
1 (28 ounce) can Pomi tomatoes, chopped
1 (16 ounce) kidney beans, drained
1 cup gf ketchup
7 Tbsp brown sugar
1-1/2 Tbsp apple cider vinegar
1/4 tsp allspice
1 Tbsp chili powder
2 tsp pumpkin pie spice
Salt and pepper to taste

In a large skillet brown the ground meat and onions.  Drain off any excess grease.
Add the rest of the ingredients.  Stir well.
Bring to a boil, then let simmer and heat through for at least an hour.
Serve over hot rice or gf cornbread.

Note:  If you think the chili is too thick add 1-2 Tbsp of broth.

Don't have pumpkin pie spice on hand use this recipe:

4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground allspice (or cloves)

Mix thoroughly and place in an air tight jar.

Sunday, December 16, 2012

Gluten Free, Dairy Free Vanilla Pudding Mix

I found a dairy version of this recipe and made it dairy free because I wanted to add it to a cake mix.  This powdered version is great for adding to your dessert recipes.  You can change up your extracts such as using almond, lemon, pistachio, and pineapple to name a few.  You can also pour the pudding into popsicle molds and make frozen pudding pops!

If you are looking for quality extracts that are gluten free and kosher check out Olive Nation.  I love their extracts.

1 1/4 cup dairy free powdered milk (I used Dari-Free)
1 1/4 cup arrowroot or cornstarch
1 3/4 cup sugar
1/4 tsp nutmeg
dash of salt

Mix all ingredients well and store in a airtight container.  Store in a cool place.

To Make Vanilla Pudding:
In a medium sauce pan add 2 cups of dairy free milk and 1/2 cup of vanilla pudding mix.  Mix together until blended.
Bring to a boil and reduce heat and stir constantly until the mixture thickens.
Remove from heat and add 1/2 tsp vanilla extract.
Place in 4 individual ramekins.
Place lightly greased plastic wrap atop the pudding and press the wrap against the surface.  (This will lift the skim coat off your pudding before you eat it.)

To make Chocolate Pudding:
Add 2 Tbsp of cocoa and 6 Tbsp of sugar to the mixture above and cook as usual.

To make Butterscotch Pudding:
Use 1 3/4 cup packed brown sugar instead of sugar and add 1/4 -1/2 tsp caramel flavoring.

Note 1:  I have to give a personal opinion here.  I made this powdered mix for me to strictly incorporate into dessert recipes, such as my pistachio cake, and into a dairy free egg nog.  I did make this into pudding and whereas my kids loved it and begged for more, I found the texture to be too jiggly and not really creamy.  I used hemp milk but maybe coconut milk would have given it a creamy texture.  Or maybe if I had used the powered mix and  mixed it with a silken tofu, it would have had a silky creamy texture... for me this pudding didn't work texture wise.

Friday, December 7, 2012

GF Hot Dog Buns

I do love Udi's hot dog buns, but being on a tight wad's budget these days I needed to make my own.    I took a favorite recipe, my tried and true, and made it my go to hot dog/ hamburger bun recipe.

 I used my favorite Italian Roll Recipe from Better Batter and gave it a little twe-a-k!  You have to know that basing this bun off an Italian roll that they are not your firm, lot of bread bun.  They are less bready but very  yummy!

3-1/2 cups Better Batter Flour
2 cups water,warm (105˚F - 110˚F)
1 packet of active dry yeast 
1 Tbsp sugar
1-1/2 tsp salt

In a stand mixer fitted with a paddle attachment, place a 1/2 cup warm water, sugar, and yeast.   Let sit for five minutes.
In a medium bowl,  mix flour and salt.
Mixing on low speed, alternate adding flour and water to yeast mixture.
Turn on high and beat for 3 minutes. 
Spray cooking spray in a 1 gallon Ziploc bag.  Cut off the tip of the bag. 
Fill Ziploc bag with dough and pipe the dough into long buns on a parchment lined baking sheet.

(Remember if you cut the hole too big you get these whopper buns, which I cut in half.  With the second batch I made,  I cut a smaller hole and they made a better sized buns.)

Let rise in a warm location for 15 minutes.
Bake at 400˚F for about 20 minutes.   Rotate once during cooking time.
(Better Batter suggests throwing ice cubes onto the bottom of the oven as it cooks.  This is to give a crispy outer crust and a soft inside.  I do this when I have time.)
Let cool completely before cutting.

Note 1:  I buy my yeast in bulk and use 1 Tbsp of yeast in this recipe, however if you buy packets just use 1 packet of active dry yeast.

Note 2:  If you want to make hamburger buns,  grease 1/4 or 1/2 cup measuring cup, scooping dough and placing on a hamburger pan, or on a parchment lined baking sheet.  Bake as directed