Posts Tagged ‘gluten free’

01/14/10
Amy

(Cooking) Enchiladas


This is one of my family’s favorite enchilada recipes. It is quick, easy, and packed with rich Mexican flavors without being too spicy. I have made it with ground meats and also with chicken before – both are delicious!

Enchiladasenchiladas

1 lb ground beef, ground turkey, or shredded chicken
1 onion, chopped
1 t minced garlic
1 T Worcestershire sauce
1 8oz can tomato sauce
1 t paprika
2 t chili powder
1/2 t cumin
1/4 t salt
1/4 t black pepper
3 c shredded Mexican cheese blend
1 10oz can enchilada sauce
Tortillas, flour or corn (if making gluten free) (quantity will vary between 6-12 depending on tortilla size)

1. Cook onion in a little bit of oil until tender. Add garlic and cook until fragrant, about 30 seconds. Add cooked meat, tomato sauce, Worcestershire sauce, paprika, salt, black pepper, chili powder, and cumin. Simmer for 10 minutes.

2. Pour 1/3 of the enchilada sauce into the bottom of a 9×13 baking dish.

3. Fill each tortilla with a scoop of the meat mixture (amount depends on size of the tortilla) and cheese. Roll up tortilla and place it into the baking dish seam side down. Repeat with all tortillas. Top enchiladas with remaining enchilada sauce and cheese.

4. Bake at 350 degrees for 15-20 minutes or until bubbling.

Garnish with sour cream and cilantro.

11/12/09
Amy

(Cooking) Crepes


Crepes are often viewed as a delicate gourmet dish, but they are actually no more difficult to make than pancakes. They are simply bigger and are made from a thinner batter. Crepes make a fabulous breakfast, brunch, or even dinner. You can fill them with berries, bananas, cream cheese, applesauce, or even just butter and cinnamon sugar or a dab of melted chocolate. However or whenever you serve them, they are a fresh and light dish.

crepesCrepes

3 T butter, melted
2 c milk
6 eggs
1 c flour or GF Flour mix*

Directions:

Melt butter. Add milk and eggs. Beat with a whisk until mixed. Add flour and beat until smooth.

Pour one ladle full of batter onto a lightly buttered skillet over medium heat. Cook until the top side is mostly dry or the bottom side is lightly browned. Flip and cook the opposite side until it is also lightly browned.

Remove from the skillet and fill with desired fillings. Top with confectioner’s sugar or cinnamon sugar if desired.

*Gluten free flour mix: 6 c. brown rice flour, 2 c. potato starch, 1 c. tapioca starch

09/19/09
Amy

(Cooking) Blueberry Buckle


Our family has chosen to do a reduced-gluten diet at home so a lot of my baking is done with a gluten-free (wheat-free) flour mix. I determined early on, though, to not let that choice restrict our enjoyment of eating and have strived to convert many of our favorite traditional dishes to a gluten-free variety.

This original Blueberry Buckle recipe is a treat that a good friend of mine makes and that my family has fallen in love with. Here is the original recipe and the converted gluten free recipe. The directions are the same for each combination. Which ever one you choose, I know you won’t be disappointed!

img_2097

Blueberry Buckle
1/2 c. oil
3/4 c. sugar
1 egg
2 c. flour
2 1/2 t. baking powder
1/4 t. salt
1/2 c. milk
2 c. blueberries

Topping:
1/2 c. sugar
1/2 c. flour
1/2 t. cinnamon
1/4 c. butter

Blueberry Buckle Gluten Free
1/2 c. oil
3/4 c. sugar
1 egg
*1 1/2 c. gluten free flour mix
1 T baking powder
1/4 t. salt
3/4 t. xanthan gum
2/3 c. milk
2 c. blueberries

Topping:
1/2 c. sugar
*1/2 c. gluten free flour mix
1/2 t. cinnamon
1/4 c. butter

*Gluten free flour mix: 6 c. brown rice flour, 2 c. potato starch, 1 c. tapioca starch

Directions:

Cream oil and sugar, then add the egg. Combine dry ingredients and add to oil and sugar mix alternately with the milk. Spread into a greased 9″ square pan. Top with blueberries. Mix topping ingredients and sprinkle over the blueberries. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.

09/15/09
Amy

(Healthy Living) Aluminum Free Baking Powder


img_3944 When I think of baking powder, I think of yummy home-baked goods. Pancakes, muffins, waffles, coffee cakes…the list goes on!

Many of the common brands of baking powder are single-acting and contain aluminum. In recent years, there has been a lot of research examining whether or not aluminum contributes to the development of Alzheimer’s disease, breast cancer, and other diseases. Research is still not conclusive, but there are points of concern that are being examined such as elevated levels of aluminum found in the brain cells of many Alzheimer patients.

In our day-to-day life, our bodies are frequently in contact with products that contain aluminum. Deodorants, toothpastes, shaving creams and other bath and body products, water, and baking powder are a few examples. The baking powder, though, is an easy place to begin reducing the aluminum put into your body. It is a simple and cheap change to make. An added benefit is that when the aluminum is removed from baking powder, so is the bitter and metallic taste that baking powder is often known for.  So not only will your baked goods be healthier for you, but they will also taste better!

*Baking Tip – Look for “Double-Acting” baking powder to give your baked goods an added boost of fluffiness. Double-acting simply means that the leavening properties of the baking powder are released twice: when it comes in contact with liquids and then again with heat. This is especially important in gluten-free baking.