Friday, September 30, 2011

Cream Cheese Ice Cream

Like a big bite of frozen cheesecake, YUM!

1 pint heavy cream
1 cup milk
1 1/4 cup sugar
1 egg, beaten
12 oz cream cheese, cubed and brought to room temp
2 tsp lemon juice
1 tsp vanilla extract

Heat milk and heavy cream oven medium heat to 175. Add sugar and stir until dissolved.
Pour 1/2 the milk into the egg, whisk well and return the mixture to the pot. Whisk and heat until the mixture comes to 165 degrees.

Remove from heat and add in cream cheese. Whisk smooth.

Cool by placing the pan in ice water , whisk until the mixture cools to 110.

Add lemon and vanilla. Mix well and chill thoroughly.

Continue with your ice cream makers instructions.

Thursday, September 29, 2011

Baked Spaghetti Squash Casserole

Spaghetti Squash has always been one of our favorite pasta alternatives. I decided to make it like a 'regular' baked spaghetti dish(you can add meat too if you like, this time around I did veggie pasta sauce). Delicious!

1 spaghetti squash, baked, sliced and carved for the strands* (mine was about 4lbs)

1 TB olive oil
1 medium onion, diced
2 cloves garlic, minced
2 small zucchinis, shredded
2 small carrots, shredded
2 tomatoes, diced and peeled(1 can diced for a shortcut)
2 cups tomato sauce(16 oz can for shortcut)
1 tsp sugar
1 TB dried oregano
2 tsp dried basil
1 tsp dried parsley
salt and pepper to taste

mozzarella and parmesan cheese to taste

Heat oil in a large pot, add onions and garlic, cook until the onions are translucent, add the remaining ingredients and simmer several hours.
I run my immersion blender through them for a smoother sauce. The kids tend to not be as finicky if they cant SEE the veggies, but you can leave them if you wish.

In a casserole dish spread 1/2 the spaghetti squash strands, several scoops of sauce and some cheese. Top with remaining strands, more sauce and more cheese. Dont overload it too much though, but go until you think it looks good. I cant give exact amounts because it all depends on the size of your squash.

(You can freeze any remaining sauce for future use)

Preheat oven to 350
Cover the dish with foil and bake 30 minutes, remove foil and bake 15 minutes more.

* To bake a spaghetti squash prick holes all over it to prevent it from exploding, preheat oven to 375, place the squash in a baking dish and bake for 1 hour until very tender.( I prefer to do it whole, you can slice it in half and bake sliced sides down. It will take less time)
Allow to cool so you can handle it easily.
Slice in half, scoop out seeds and the dark middle pulp, (it is very bitter, so make sure its gone!)
Then with a fork  scrape out the spaghetti like strands into a dish.

Wednesday, September 28, 2011

Gluten Free All Purpose Flour Mix

I use this mix in place of regular AP flour in  cakes, cookies, quick breads, tortillas and biscuits. It is a nice ratio for baked goods.  I have not tried it in place of AP in yeast breads though.

I am giving the ratio to make 1 cup AP flour. This way it is easy to multiply or divide for what you need. You can, of course, make a big batch and store it in the freezer for quick use if you like.

2/3 cup rice flour(I have used white and brown, both work well, even a combo of them if you like)
1/4 cup potato starch
3 TB tapioca starch
1/2 tsp xanthan gum*

Measure by scooping gently into the measuring cup and level off, sift all ingredients together well.

I have found that careful measurements are extremely important to gluten free baking so take your time and measure right!

*xanthan gum may need to be adjusted differently  for larger batches depending on what you are making.

here is a general guideline
Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used

Monday, September 26, 2011

Chocolate Salted Caramel Ice Cream Cake

Chocolate and Salted Caramel.....can we say YUM!!? I made this with a Gluten Free flour mix for my son and it is fantastic!

1 batch Salted Caramel Ice Cream, 1/2 cup reserved

I used Ina Garten's "Beatty's Chocolate Cake"

1 3/4 cup all purpose flour (see * for gluten free)
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt(I omitted this)
1 cup buttermilk(** or sour milk))
1/2 cup vegetable oil(***or applesauce)
2 eggs, room temperature
1 tsp vanilla
1 cup hot coffee

* replace AP flour with 1 1/4 cup rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch and  1 1/2 tsp xanthan gum. Combine WELL before using and make sure the rest of your ingredients are certified GF too

** to make sour milk place 1 TB white vinegar or lemon juice, fill to the 1 cup line with whole or 2% milk, microwave 30-45 seconds and stir well.
*** applesauce can replace all or part of the vegetable oil cup for cup. I usually sub out 1/2 the amount of oil.

Preheat oven to 350. Grease and flour 2 - 9 inch round cake pans(I use 9 inch instead of the called for 8 inch so they are flatter to my ice cream cake, also I line with parchment paper.) Set aside.

Mix flour, sugar, cocoa powder,salt, baking soda and baking powder in 1 bowl. Mix well.

In another bowl mix buttermilk, oil, eggs and vanilla. Mix well.

Slowly add dry ingredients, beating well on low after each addition.

When all the ingredients are added add in coffee an mix well.

Divide between 2 pans.
Bake 35-40 minutes until a toothpick comes out clean.

Cool in pans 30 minute then remove, peel off parchment paper and set on wire rack to cool completely. I put it in the freezer at this point to chill it for the ice cream cake.

Add chilled cake back to pans, top with softened ice cream and place back in the freezer until firm.

Remove from freezer and remove pans.
Stack one on top to the other.

Frost with 1 tub cool whip mixed with 1/2 cup reserved caramel ice cream. Top with chopped semi-sweet chocolate and a drizzle of caramel if you want!

Freeze 30 minutes more.

Salted Caramel Ice Cream

Super Yummy Salted Caramel Ice Cream, silky smooth and delicious!

1 1/4 cups sugar
1 pint heavy whipping cream
1 cup whole milk
1 tsp sea salt(flaked if you have it)
1 tsp vanilla extract
1 TB butter
2 large eggs

In a dry skillet heat 1 cup sugar over medium heat, turning it with a fork occasionally until is starts to melt, then let it melt stirring only once in a while, you dont want it to burn but you dont want to clump too much.

When it is entirely melted and a deep amber color, SLOWLY add 1 1/4 cups of the whipping cream( It will spatter and the sugar with crystallize. )Continue heating and stirring until all the crystallized sugar is melted into the cream. Add in salt, vanilla and butter and mix.

(sorry, camera battery died so no more pics of these steps!)

Transfer to a bowl and allow to cool.

In a bowl whisk eggs until pale yellow. Set aside.

In a pan heat milk and remaining cream with remaining 1/4 cup sugar. Bring just to the point of boiling.

Pour 1/2 the milk mixture into the eggs while whisking. Pour the egg mixture back into the pan with remaining milk and mix well. Bring to 170 degrees and remove from heat(DONT BOIL!)

Pour milk mixture through a fine mesh sieve and into the caramel mixture. Mix well. Chill thoroughly.

Proceed with your Ice Cream maker's manufacturer instructions.

Sunday, September 25, 2011

Family Favorite Sandwich Bread

I have always meant to put this on here but never got around to it. This is our family favorite sandwich bread. It is a slight variation from Suzanne McMinn's Whole Grain Grandmother Bread . Since our gluten free venture is not due to a severe allergy I still make this bread for my other sons and husband.

2 1/4 cups warm water
2 1/2 tsp yeast
1/4 cup honey(I actually have started using 2 TB raw sugar in place of the honey and I am getting some AMAZING loaves with that!)
1/4 cup dough enhancer(optional, but highly recommended)
---I have been adding these recently. They do not make or break the bread but I find the texture better.
1 egg
2 TB oil

1/2 cup ground flax
approx 4 cups of flour
You can use AP White, Whole Wheat, Rye, Multi-Grain or any combo you like.

(I will add in first steps pictures next time I make it)
In a bowl mix water, yeast, honey and dough enhancer. Allow to sit for 5-10 minutes until very foamy.

Mix well and add in flour(s) 1/2 cup at a time, I switch to my dough hook about 1/2 way through.

Dough should be slightly sticky but workable in your hands. Knead until smooth and elastic.

Transfer to a greased bowl, turn to coat, cover and allow to rise until doubled(about 30 minutes)

Punch down and knead a few times, shape and place in a loaf pan(this makes a slightly larger than standard size loaf, my pan is 10 1/2 x 5, if you dont have that size you can split it between 2 standard size pans)  Allow to rise 30 minutes more.

Preheat oven to 350 and bake 40-45 minutes until it sounds hollow when thumped or a thermometer reads 190.

Gluten Free Sandwich Bread

In striving to find tasty GF alternatives to our regular breads I came up with this. Very tasty, slices nicely and not overly crumbly. I have made this recipe twice already since going GF and I think it will be our standard go-to for everyday bread for Logan. Also makes excellent bread crumbs for coating for chicken or pork chops, just toast well and chop in a food processor until fine.

2 tsp yeast
1 cup warm water
2 TB honey or white sugar
2 TB olive oil
2 tsp apple cider vinegar
2 eggs

1 1/4 cup brown rice flour
1/2 cup millet flour
1/2 cup ground flax
1/2 cup potato starch
1/4 cup tapioca starch
2 tsp xanthan gum
1/2 tsp salt

( I will add in the first few steps pics next time I make it)
In a bowl mix warm water, yeast and honey(or sugar) mix and allow to sit for 5-10 minutes until foamy

While you are proofing the yeast in a separate bowl mix dry ingredients well.

Add olive oil, cider vinegar and eggs to liquid and mix well.

Add dry ingredients 1/2 cup at a time. I switched to my dough hook about 1/2 way through the addition of dry.

Knead well, you can add a touch more rice flour or millet flour if it is really sticky (but remember it IS supposed to be slightly sticky, too much and it will get crumbly)

Transfer to a greased bowl, cover and allow to rise to doubled(about 30-45 minutes)

Punch down, knead a few times and place in a greased loaf pan. Allow to rise about 30-45 minutes more.

Preheat oven to 350, bake 40-45 minutes until it makes a hollow sound when thumped or a thermometer reads 190.

Allow to cool completely before slicing.

Toasted and ground into bread crumbs:

Friday, September 23, 2011

Gluten Free Pizza Crust

Another venture into gluten free! I ordered myself the grain mill attachment for my kitchenaid so I can grind my own flours to help cut costs too.
* A note to my current followers. I will not be switching to entirely gluten free recipes. I will still be making recipes but for alot of things I will include modifications for GF and "regular"

2 tsp yeast
1 cup warm water
2 tsp sugar

1 tsp cider vinegar
1 TB olive oil

1 1/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup dry milk powder(3 TB sweet rice flour for dairy free)
1/2 cup millet flour
2 tsp xanthan gum
1 tsp gelatin OR agar agar
3/4 tsp sea salt
1-2 tsp Italian seasonings(optional)

Mix water, yeast and sugar in a bowl and let sit for 5 minutes until foamy. Add in vinegar and oil.

In a separate bowl mix all dry ingredients well with a whisk to avoid pockets.

Add flour mixture 1/2 cup at a time to liquid, mixing well.

I use my kitchenaid and switch to the dough hook about 1/2 way through or so.

Knead well.

Transfer to a greased bowl and allow to rise for 30 minutes.

Punch down and shape on a pizza pan, you can use a bit more rice or millet flour if it is a little sticky. (we prefer a thinner crust so this made us 2 pizzas)

Allow to rise 15 minutes

Preheat oven to 350.

Bake for 10-15 minutes.

Allow to cool, top as desired and bake 15-20 minutes more.

                                                                                  Pepperoni for the kiddos...

Mediterranean Chicken for my husband and I

Here is my little GF kiddo enjoying his first GF pizza!

Thursday, September 22, 2011

Gluten Free Pasta

We are putting my middle son on a gluten restricted diet because of some tummy and growth issues. I realized that all of us eating as GF as possible will make it easier on him as well so my first attempt was GF pasta. I am extremely happy with how well it turned out!!! It is an expensive start up, but overall cheaper than buying premade GF pasta at the store.

Stir up or sift your ingredients first and MEASURE VERY CAREFULLY

1 cup brown rice flour
1/3 cup millet flour
2/3 cup tapioca starch
3 TB potato starch(NOT potato flour!)
2 tsp xanthan gum
1 tsp sea salt
2 TB olive oil
3 large eggs
1 TB water

Place dry ingredients in a mixer and blend well. Hand stir if necessary, you want to avoid pockets of ingredients.

Add in olive oil, then eggs 1 at a time. Mix well.

Add in water, slowly until it just holds together.

Proceed with your pasta making equipment per manufacturers instructions.

You can also roll it thin and cut it into strips by hand if you dont have a pasta machine...

Bring pot of salted water to a boil and drop in fresh pasta, boil 3-4 minutes or until your desired firmness.(more if you have allowed it to dry at all)

Add to any dish you please!!

I made my baked pasta and smoked sausage(with large macaroni in place of the shells)

Wednesday, September 21, 2011

Shredded Chicken Sloppy Joes

A healthy twist on your standard sloppy joes. I made some yummy sauce and subbed shredded chicken for the ground meat. Of course this is  a great sauce to use with 1 lb ground beef or turkey too!

3 medium chicken breasts, poached and shredded(I poach them in chicken broth with garlic and onion)

1 tsp olive oil
1 small green bell pepper, chopped fine
1/3 cup sweet onion, chopped
1 clove garlic, minced
2 cups tomato sauce(16 oz can)
2 TB cider vinegar
1 TB brown sugar
1 tsp yellow mustard
1 tsp chili powder
salt and pepper to taste

Heat olive oil in a large pan, add green pepper, onion and garlic and cook until tender, add chicken. *
*If you are using ground meat(turkey, beef chicken) cook meat with peppers onion and garlic until no pink remains, then drain if necessary and proceed

Add remaining ingredients, bring to a boil, then reduce heat to medium low.

Cover and simmer 20 minutes. Uncover and simmer 10 more minutes.

Serve on toasted whole wheat buns

Top with cheese if you like!(Pepper Jack is popular here)

Freezes well! Just chill thoroughly and place in a resealable container(I place a layer of heavy plastic wrap directly on top of it before placing the lid)