I do, however, want to tempt you with my latest discovery. Making s'mores inside, in January, over my electric stove. Awww yeah.
Stay tuned. They're tasty.
Wednesday, January 27, 2010
Wordless Wednesday
I've been busy, and quiet lately. We haven't stopped eating, or stopped cooking. Or vaporized into thin air. Or moved to the Amazon to live with the Akuni (tempting though - they make these giant tortillas, about 4 feet across, with a grain. Incredible to watch on the BBC show Bushcraft).
I do, however, want to tempt you with my latest discovery. Making s'mores inside, in January, over my electric stove. Awww yeah.
I do, however, want to tempt you with my latest discovery. Making s'mores inside, in January, over my electric stove. Awww yeah.
Friday, January 22, 2010
Teriyaki Bacon-Chicken-Pineapple Skewers
I am totally itching for sunny weather. I don't care much if it's 10 degrees outside or 70, but the sun really makes my day better. I think I'm a Vitamin D addict. :)
On New Years Eve, we pulled out all the stops with appetizers (and even fireworks!) This was one of our newest finds, and we've had it several times since then. The combination of smoky and salty teriyaki with the sweet, carmelized grilled pineapple is so delicious. And let's be honest, everything is better when wrapped in bacon.
I haven't had a lot of time lately, so I'm hooking you up with our favorite from our first moments of 2010. (Particularly now that those resolutions are out of the way, you're free to eat bacon-wrapped whatever). If you are a blogger, be sure to contribute to Lauren's e-book to raise money for Haiti. It's a great cause, and the people of Haiti need us.
Grilled Teriyaki Bacon-Chicken-Pineapple Skewers
original recipe
Serves 4
Western Family Teriyaki Sauce (or your favorite gluten free version)
boneless, skinless chicken breast (about 1 pound)
pre-cooked bacon
pineapple chunks (canned or fresh)
skewers
If you like things to be done right, soak your skewers in water for about 30 minutes. This will help prevent burning while on the grill (and slivers in your chicken.)
For each skewer, I used 5 pieces of pineapple and 4 pieces of chicken. Good luck with your math! Next, cut chicken breasts into even, small chunks. (For 6 skewers, cut your chicken into 24 pieces). Then, divide each slice of pre-cooked bacon into thirds, with a pair of kitchen scissors or a knife. (For 6 skewers, you will need 24 pieces, or 8 pieces divided in thirds). Open the can of pineapple and pour it in a bowl, and arrange the cut chicken, pieces of bacon, pineapple and skewers on the counter.
Assemble each skewer with alternating pieces of pineapple, then a piece of chicken wrapped in a bacon third. There is a lot of raw chicken involved in this recipe, so be sure to wash your hands frequently. Also, putting the pineapple in a bowl will help to not contaminate the remaining pineapple in the can.
Once the skewers are assembled, pour teriyaki sauce over them, and put them in a gallon zipper bag with enough teriyaki sauce to coat them. Refridgerate 4 hours.
When it's party time, pull them out of the fridge. With your grill on medium, grill the skewers over indirect heat, turning after about 5 minutes.
Eat up!
On New Years Eve, we pulled out all the stops with appetizers (and even fireworks!) This was one of our newest finds, and we've had it several times since then. The combination of smoky and salty teriyaki with the sweet, carmelized grilled pineapple is so delicious. And let's be honest, everything is better when wrapped in bacon.
I haven't had a lot of time lately, so I'm hooking you up with our favorite from our first moments of 2010. (Particularly now that those resolutions are out of the way, you're free to eat bacon-wrapped whatever). If you are a blogger, be sure to contribute to Lauren's e-book to raise money for Haiti. It's a great cause, and the people of Haiti need us.
Grilled Teriyaki Bacon-Chicken-Pineapple Skewers
original recipe
Serves 4
Western Family Teriyaki Sauce (or your favorite gluten free version)
boneless, skinless chicken breast (about 1 pound)
pre-cooked bacon
pineapple chunks (canned or fresh)
skewers
If you like things to be done right, soak your skewers in water for about 30 minutes. This will help prevent burning while on the grill (and slivers in your chicken.)
For each skewer, I used 5 pieces of pineapple and 4 pieces of chicken. Good luck with your math! Next, cut chicken breasts into even, small chunks. (For 6 skewers, cut your chicken into 24 pieces). Then, divide each slice of pre-cooked bacon into thirds, with a pair of kitchen scissors or a knife. (For 6 skewers, you will need 24 pieces, or 8 pieces divided in thirds). Open the can of pineapple and pour it in a bowl, and arrange the cut chicken, pieces of bacon, pineapple and skewers on the counter.
Assemble each skewer with alternating pieces of pineapple, then a piece of chicken wrapped in a bacon third. There is a lot of raw chicken involved in this recipe, so be sure to wash your hands frequently. Also, putting the pineapple in a bowl will help to not contaminate the remaining pineapple in the can.
Once the skewers are assembled, pour teriyaki sauce over them, and put them in a gallon zipper bag with enough teriyaki sauce to coat them. Refridgerate 4 hours.
When it's party time, pull them out of the fridge. With your grill on medium, grill the skewers over indirect heat, turning after about 5 minutes.
Eat up!
Sunday, January 17, 2010
So, what DO you eat? Fruit, that's what.
My sister and brother-in-law lovingly refer to their youngest son, a three year old boy, as their little "fruititarian." While I know this is a real lifestyle (which as far as I understand, is when a person only eats nuts and fruits, or things that can be regenerated), they're only joking. He will eat yogurt, and he will eat fruit. I've occasionally see him eat some pizza crust.
I also know it's a phase for little kids. However, now that I've been on this gluten free boat for about three months, I'm beginning to examine my own eating habits. I have found enough to eat, and figured out how to pack my lunch every day for work. I've figured out how to gracefully turn down your aunt's multiple offers for me to "have another plate of dinner" at the family Christmas party [see also: vegetables]. I've figured out how to enjoy myself at a work party, while everyone else eats pie. I thought all of that would be harder.
But I'm finding the day to day of "what to eat" has been complicated for me this week. It may be because I hadn't been to the store in a little while, or that I had eaten all the leftovers. Everyone needs a snack, though, right? Once in a while? I remember Elana and Stephanie both mentioning leftovers. I eat a ton of them.
It's been complicated because I was running low on fruit. I didn't realize how central it was to me feeling satisfied and getting enough to eat, all while it being gluten free.
Last night, after realizing this, I ventured out to the store. I stocked up on apples, clementines, bananas, a giant pineapple, and a few grapefruits. I'm feeling better about life.
I've come up with a plan for the summer too: I'm buying a CSA (community supported agriculture) share from a local farm. You can figure out which farms have this available in your area through Local Harvest.
And for the curious, here's some ideas of what I normally eat during the day. (These are suggestions, not a list of what I eat each meal).
Breakfast: yogurt, muffins, Rice Chex cereal, fruit
Lunch: leftovers, other leftovers, fruit, cut vegetables, occasionally a wrap sandwich (this is what the boy eats every day)
Snacks: potato chips, granola, random cooking experiments, chocolate, dried fruit, fruit
Dinner (with the boy): something meaty and vegetably [this is where the leftovers come from]
So, what do you end up eating? How do you handle all the leftovers? Other thoughts?
Monday, January 11, 2010
Coconut Cupcakes
The boy had his birthday last month. He was excited that this year, we have enough know-how to have a decent gluten free celebration. Last year, in the midst of holidays, work, school and stress, he ended up with a shortbread cookie with a tea light on top. This year, we revisited the tea light, but we had delicious coconut cupcakes to ring in a new year for him. He also had some toffee bits on top, since he loves them so much.
Since his birthday, these have made their way into the kitchen several times. It's given us some time to work out kinks in the recipe, and I think I'm pretty happy with what we have now.
We both adore coconut baked goods. You may have noticed :).
I hope you enjoy some cupcakes soon!
Gluten Free Coconut Cupcakes
adapted from this recipe
18 cupcakes
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
1 cup sorghum flour
1/2 cup tapioca starch
3/4 cup white bean flour (ground dried cannelini beans)
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon xanthan gum
1/2 cup of sweetened desiccated coconut
Frosting
(only makes about 1 cup of frosting)
1/3 cup shortening
3/4 cup powdered sugar
1/2 teaspoon coconut extract
3-4 tablespoons coconut milk (leftover from the cupcakes!), as needed for moisture
Preheat the oven to 350 degrees. In your stand mixer, or with a hand mixer, or your big muscles, cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through if you're using a mixer to ensure even mixing.
Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing. Because we're not worried about developing gluten (which can make delicate baked goods tough), mix until you're satisfied.
Combine the flours, salt, xanthan gum and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. This helps with even mixing, and helps to limit the amount of batter that ends up on the floor/on your shirt. Stop mixing once just as the ingredients become incorporated; do not overbeat.
Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Frost, and then top with some additional shredded coconut. The boy also had toffee pieces on his.
This makes 18 cupcakes, so be sure that you don't fill them too full, trying to use all of the batter in 12 cupcakes.
Since his birthday, these have made their way into the kitchen several times. It's given us some time to work out kinks in the recipe, and I think I'm pretty happy with what we have now.
We both adore coconut baked goods. You may have noticed :).
I hope you enjoy some cupcakes soon!
Gluten Free Coconut Cupcakes
adapted from this recipe
18 cupcakes
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
1 cup sorghum flour
1/2 cup tapioca starch
3/4 cup white bean flour (ground dried cannelini beans)
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon xanthan gum
1/2 cup of sweetened desiccated coconut
Frosting
(only makes about 1 cup of frosting)
1/3 cup shortening
3/4 cup powdered sugar
1/2 teaspoon coconut extract
3-4 tablespoons coconut milk (leftover from the cupcakes!), as needed for moisture
Preheat the oven to 350 degrees. In your stand mixer, or with a hand mixer, or your big muscles, cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through if you're using a mixer to ensure even mixing.
Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing. Because we're not worried about developing gluten (which can make delicate baked goods tough), mix until you're satisfied.
Combine the flours, salt, xanthan gum and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. This helps with even mixing, and helps to limit the amount of batter that ends up on the floor/on your shirt. Stop mixing once just as the ingredients become incorporated; do not overbeat.
Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Frost, and then top with some additional shredded coconut. The boy also had toffee pieces on his.
This makes 18 cupcakes, so be sure that you don't fill them too full, trying to use all of the batter in 12 cupcakes.
Thursday, January 7, 2010
Coconut Kumquat Tea Cake
That's not a typo. A kumquat is a real food. I promise.
How I tasted a kumquat for the first time?
Disneyland.
If you're near the Autopia ride, there are bushes all around. Bushes about 2 feet tall, with kumquats growing on them. My brother in law told me a secret - the area of Disneyland where Autopia is located has completely edible landscaping. I didn't really believe him when he told me, but he pointed to the kumquats and told me I should try one.
I did.
It was a tiny "orange," about the size of a grape, and you are supposed to eat it skin and all. It was fresh and thirst-quenching. I loved it! So, on last week's trip to WinCo, I discovered that there were kumquats for sale. 'Tis the season! Also from WinCo? The delicious Hodgson's Mill Multi-Purpose Baking Mix. If I were a buy-mix-in-a-box type of girl, this is the one that would sit on my shelf all the time. It's whole grain. It contains flours that taste good. And it went perfectly in the kumquatcake. KUMQUATCAKE! (Say that three times fast!)
And a shout out to my friend, Allison, who spent the evening with me. We made cake, laughed, played with my box that came in the mail from Entero Labs, and had a grand time. She's quite the coconut toaster :).
Coconut Kumquat Tea Cake
adapted from this recipe
1 cup shredded, sweetened coconut, toasted
2 cups Hodgson's Mill Multi-Purpose Baking Mix (the box contains about 2 1/4 cups)
OR 1 cup sorghum, 1/2 cup tapioca starch, 1/2 cup brown rice and 1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon xanthan gum (the baking mix already has xanthan gum in it - the total in the recipe should be 2 teaspoons)
Pinch of salt
1 cup canned unsweetened coconut milk, stirred well
1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces
4 large eggs, preferably at room temperature
1 1/2 cups sugar
1/2 cup de-seeded kumquats, with the rind, minced until pulpy
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon orange zest (about one orange)
1 tablespoon lemon zest (about one lemon) (OMIT this is prefer it to be less zesty)
1 teaspoon pure vanilla extract
Place rack in center of oven and preheat to 350 degrees. Butter or coat with cooking spray a 9- to 10-inch Bundt pan.
To toast the coconut, place in a dry skillet over medium heat, and gently stir until aromatic and golden brown, about 2 minutes. Remove from heat and set aside. Be sure to taste the coconut, because it's so nutty and good when it's been toasted.
In a large bowl, sift the flour, baking powder, xanthan gum and salt together.
Pour the coconut milk into a small saucepan, add the butter, and heat until the milk is hot and the butter is melted. Remove from the heat but keep warm.
Working with a hand mixer, or stand mixer fitted with the whisk attachment, beat the eggs, sugar, minced kumquats, orange juice, lemon juice, orange zest and lemon zest at medium-high speed until thick, about 3 minutes. Beat in the vanilla. Reduce the mixer to low and add the dry ingredients, scraping down the sides of the bowl as needed.
Keeping the mixer on low, add 1 cup of toasted coconut, mixing until just blended, then slowly add the warm milk and butter. When the mixture is smooth, stop mixing and stir a couple of times with a rubber spatula to be sure it's thoroughly mixed. Pour the batter into the pan and gently shake it to even it out.
Bake for 50 to 55 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature.
Meanwhile, make the icing in a small bowl by whisking together confectioners' sugar with orange and lemon juices. Add a few drops of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. When it's ready, pour it through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar.
Icing
1 cup powdered sugar
a small amount of coconut milk
more zest (lemon or orange)
The recipe now asks that you unmold the cake and let it finish cooling on a wire rack. If you are gluten free Superman and can do that sort of thing, be my guest. If you're a regular joe, give it a good effort, and then just slice each piece out of the Bundt pan. It tastes just as good.
Using a spoon, drizzle the icing in a back-and-forth pattern on the slightly warm cake. Sprinkle with 1/4 cup of toasted coconut, and garnish with sliced kumquats. Allow to set for at least 15 minutes before slicing.
Notes:
- this is also perfectly tasty without glaze and little kumquat slices on top
- breakfast, lunch, dinner, snack. I've eaten too much of it today.
How I tasted a kumquat for the first time?
Disneyland.
If you're near the Autopia ride, there are bushes all around. Bushes about 2 feet tall, with kumquats growing on them. My brother in law told me a secret - the area of Disneyland where Autopia is located has completely edible landscaping. I didn't really believe him when he told me, but he pointed to the kumquats and told me I should try one.
I did.
It was a tiny "orange," about the size of a grape, and you are supposed to eat it skin and all. It was fresh and thirst-quenching. I loved it! So, on last week's trip to WinCo, I discovered that there were kumquats for sale. 'Tis the season! Also from WinCo? The delicious Hodgson's Mill Multi-Purpose Baking Mix. If I were a buy-mix-in-a-box type of girl, this is the one that would sit on my shelf all the time. It's whole grain. It contains flours that taste good. And it went perfectly in the kumquatcake. KUMQUATCAKE! (Say that three times fast!)
And a shout out to my friend, Allison, who spent the evening with me. We made cake, laughed, played with my box that came in the mail from Entero Labs, and had a grand time. She's quite the coconut toaster :).
Coconut Kumquat Tea Cake
adapted from this recipe
1 cup shredded, sweetened coconut, toasted
2 cups Hodgson's Mill Multi-Purpose Baking Mix (the box contains about 2 1/4 cups)
OR 1 cup sorghum, 1/2 cup tapioca starch, 1/2 cup brown rice and 1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon xanthan gum (the baking mix already has xanthan gum in it - the total in the recipe should be 2 teaspoons)
Pinch of salt
1 cup canned unsweetened coconut milk, stirred well
1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces
4 large eggs, preferably at room temperature
1 1/2 cups sugar
1/2 cup de-seeded kumquats, with the rind, minced until pulpy
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon orange zest (about one orange)
1 tablespoon lemon zest (about one lemon) (OMIT this is prefer it to be less zesty)
1 teaspoon pure vanilla extract
Place rack in center of oven and preheat to 350 degrees. Butter or coat with cooking spray a 9- to 10-inch Bundt pan.
To toast the coconut, place in a dry skillet over medium heat, and gently stir until aromatic and golden brown, about 2 minutes. Remove from heat and set aside. Be sure to taste the coconut, because it's so nutty and good when it's been toasted.
In a large bowl, sift the flour, baking powder, xanthan gum and salt together.
Pour the coconut milk into a small saucepan, add the butter, and heat until the milk is hot and the butter is melted. Remove from the heat but keep warm.
Working with a hand mixer, or stand mixer fitted with the whisk attachment, beat the eggs, sugar, minced kumquats, orange juice, lemon juice, orange zest and lemon zest at medium-high speed until thick, about 3 minutes. Beat in the vanilla. Reduce the mixer to low and add the dry ingredients, scraping down the sides of the bowl as needed.
Keeping the mixer on low, add 1 cup of toasted coconut, mixing until just blended, then slowly add the warm milk and butter. When the mixture is smooth, stop mixing and stir a couple of times with a rubber spatula to be sure it's thoroughly mixed. Pour the batter into the pan and gently shake it to even it out.
Bake for 50 to 55 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool at room temperature.
Meanwhile, make the icing in a small bowl by whisking together confectioners' sugar with orange and lemon juices. Add a few drops of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. When it's ready, pour it through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar.
Icing
1 cup powdered sugar
a small amount of coconut milk
more zest (lemon or orange)
The recipe now asks that you unmold the cake and let it finish cooling on a wire rack. If you are gluten free Superman and can do that sort of thing, be my guest. If you're a regular joe, give it a good effort, and then just slice each piece out of the Bundt pan. It tastes just as good.
Using a spoon, drizzle the icing in a back-and-forth pattern on the slightly warm cake. Sprinkle with 1/4 cup of toasted coconut, and garnish with sliced kumquats. Allow to set for at least 15 minutes before slicing.
Notes:
- this is also perfectly tasty without glaze and little kumquat slices on top
- breakfast, lunch, dinner, snack. I've eaten too much of it today.
Tuesday, January 5, 2010
Southwestern Chicken Soup
Well, we've had the New Years appetizers and the bubbly. We shot off a few fireworks (and watched the even-better fireworks from a few streets away), and had a great time with each other.
Now, it's back to the grind. Back to the chill. But, I am convinced that great, warm food (that's easy to make) can help us beat the winter blues. I'm really not a Debbie Downer, I promise!
This soup is a favorite of mine, because it involves tomatillos. Oh yes. I love those little green guys. It's spicy, warm, and satisfying. There's plenty of meat in it, for your hungry crowd, and each person can cover it with their own toppings.
Southwestern Chicken Soup
adapted from a recipe published in Real Simple, October 2004
1 jar (12 ounces) of salsa verde (La Victoria green salsa is gluten free)
2 cups of cooked chicken, like leftover rotisserie chicken
1 can of white beans, or kidney beans in a pinch
3 cups of homemade chicken broth, or your favorite canned gluten free broth
1 teaspoon cumin
smoked paprika
2 green onions
1/2 cup sour cream
tortilla chips
Empty the salsa into a large saucepan. Cook it for 2 minutes over medium heat, and then add the chicken. If you've frozen some leftovers from a rotisserie chicken, you can even throw the chicken into the salsa while it's still frozen! This really is a timesaver!
Add the beans, broth (we also keep this frozen, so it can also be added frozen), and spices. Bring it all to a boil, and then lower it to simmer, and cook for 10 minutes, or as long as you need, stirring every once in a while.
When it's dinner time, serve each bowl with green onions, sour cream, and tortilla chips.
Notes:
- This could also be done in the crockpot, which would only allow the flavors to come together even more, making it so flavorful.
- Homemade chicken broth is really worth it, if you are able to make it. I've only done it a few times now, with the bones from a rotisserie chicken, and leftover vegetables that I have frozen. The next time you are cutting onions, celery, or carrots, throw the leftover pieces into a zipper bag and put it in the freezer. Then, you can combine that with the rotisserie chicken, some other herbs and spices, and make your own broth. It's really quick and easy to put together, and the results are worth it!
- Keep an eye on your salsa temperature. I used medium salsa when I made the soup, and I would say that it goes "up a degree" of spiciness from the salsa, because it boils down. So, if you like it medium, maybe choose mild salsa.
Now, it's back to the grind. Back to the chill. But, I am convinced that great, warm food (that's easy to make) can help us beat the winter blues. I'm really not a Debbie Downer, I promise!
This soup is a favorite of mine, because it involves tomatillos. Oh yes. I love those little green guys. It's spicy, warm, and satisfying. There's plenty of meat in it, for your hungry crowd, and each person can cover it with their own toppings.
Southwestern Chicken Soup
adapted from a recipe published in Real Simple, October 2004
1 jar (12 ounces) of salsa verde (La Victoria green salsa is gluten free)
2 cups of cooked chicken, like leftover rotisserie chicken
1 can of white beans, or kidney beans in a pinch
3 cups of homemade chicken broth, or your favorite canned gluten free broth
1 teaspoon cumin
smoked paprika
2 green onions
1/2 cup sour cream
tortilla chips
Empty the salsa into a large saucepan. Cook it for 2 minutes over medium heat, and then add the chicken. If you've frozen some leftovers from a rotisserie chicken, you can even throw the chicken into the salsa while it's still frozen! This really is a timesaver!
Add the beans, broth (we also keep this frozen, so it can also be added frozen), and spices. Bring it all to a boil, and then lower it to simmer, and cook for 10 minutes, or as long as you need, stirring every once in a while.
When it's dinner time, serve each bowl with green onions, sour cream, and tortilla chips.
Notes:
- This could also be done in the crockpot, which would only allow the flavors to come together even more, making it so flavorful.
- Homemade chicken broth is really worth it, if you are able to make it. I've only done it a few times now, with the bones from a rotisserie chicken, and leftover vegetables that I have frozen. The next time you are cutting onions, celery, or carrots, throw the leftover pieces into a zipper bag and put it in the freezer. Then, you can combine that with the rotisserie chicken, some other herbs and spices, and make your own broth. It's really quick and easy to put together, and the results are worth it!
- Keep an eye on your salsa temperature. I used medium salsa when I made the soup, and I would say that it goes "up a degree" of spiciness from the salsa, because it boils down. So, if you like it medium, maybe choose mild salsa.
Saturday, January 2, 2010
Orange Muffins with Fresh Cranberries
I love fruit in my muffins. A certain young man has been known to say:
"Don't put fruit in my muffins!"
He prefers the likes of Almond Poppyseed Muffins instead.
This weekend, the first days of 2010, the sun is shining. The mountains are blanketed with snow. The gutters are dripping rhythmically, and there's plenty of slush on the sidewalks. It's these bright afternoon that show the new promise of a new year, for me at least. I love the sunshine in the winter, so it's a good thing I live in such a sunny place. And it's a great thing that the inversion has blown over, at least for a few days!
A new year calls for some fresh baked breakfast goods. Something sweet, but tangy. Something sparkling with hope.
I loved these muffins this morning :).
Gluten Free Orange Muffins with Fresh Cranberries
Adapted from this recipe
1 cup fresh cranberries, whole if you like them tangy; chopped to tone down the cranberry taste
1/4 cup sugar
1 orange
1 stick (1/2 cup) unsalted butter
"Don't put fruit in my muffins!"
He prefers the likes of Almond Poppyseed Muffins instead.
This weekend, the first days of 2010, the sun is shining. The mountains are blanketed with snow. The gutters are dripping rhythmically, and there's plenty of slush on the sidewalks. It's these bright afternoon that show the new promise of a new year, for me at least. I love the sunshine in the winter, so it's a good thing I live in such a sunny place. And it's a great thing that the inversion has blown over, at least for a few days!
A new year calls for some fresh baked breakfast goods. Something sweet, but tangy. Something sparkling with hope.
I loved these muffins this morning :).
Gluten Free Orange Muffins with Fresh Cranberries
Adapted from this recipe
1 cup fresh cranberries, whole if you like them tangy; chopped to tone down the cranberry taste
1/4 cup sugar
1 orange
1 stick (1/2 cup) unsalted butter
1/3 cup orange juice
1 egg
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
Toss cranberries and 1/4 cup sugar; let stand 15 minutes. Zest the orange, then peel off the white pith. Separate the orange segments, and then chop them. Blend with chopped orange segments, softened butter, orange juice and egg.
Sift together flours, , 1/2 cup sugar, baking powder, soda, xanthan gum and salt; add to orange mixture and stir just until dry ingredients are moistened. Stir in cranberry mixture. Spoon batter into greased muffin tins, filling them 2/3 full. Bake at 400 degrees for 15-20 minutes.
This makes 12 large muffins, or 16 smaller muffins.
[how to re-warm gluten free muffins]
1 egg
1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup tapioca starch
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
Toss cranberries and 1/4 cup sugar; let stand 15 minutes. Zest the orange, then peel off the white pith. Separate the orange segments, and then chop them. Blend with chopped orange segments, softened butter, orange juice and egg.
Sift together flours, , 1/2 cup sugar, baking powder, soda, xanthan gum and salt; add to orange mixture and stir just until dry ingredients are moistened. Stir in cranberry mixture. Spoon batter into greased muffin tins, filling them 2/3 full. Bake at 400 degrees for 15-20 minutes.
This makes 12 large muffins, or 16 smaller muffins.
[how to re-warm gluten free muffins]
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