Dorothy Lane Market GFree Cookie Showdown

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Ella Bella’s Flour beats out Bob’s Red Mill and Cup 4 Cup.

https://www.facebook.com/dlmglutenfreeclub?fref=nf

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Puff pastry – take 1

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Used my AP flour to try a puff pastry recipe. Quite pleased with the results.

I used the following recipe, added a tablespoon of psyllium husk, and 3 more tablespoons of water. The joy of GFree cooking, you don’t have to worry about over working dough! There are no glutens to get tough

http://www.epicurious.com/recipes/food/views/rough-puff-pastry-dough-230789

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Pork chops and mushrooms

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4 pork chops seasoned with your favorite spices
3 medium onions sliced
10 baby portobello mushrooms sliced
Salt and pepper
1/4 white wine
2 cloves of garlic minced
Olive oil

Heat olive oil in pan. Add garlic and cook until you just start to smell it. Add onions, salt and pepper to taste.

Turn on griddle, when hot, place seasoned pork chops on. Cook for 4-5 min.

While pork is cooking stir onions. When onions have become transparent or have turned brown add mushrooms

Flip chops. Cook another 4-5 min or until internal temp is 160 degrees.

Stir onions and mushrooms. Use wine to deglaze the pan. Cook until wine is gone.

Serve with rice.

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Crockpot lasagna

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Kinda combined recipes and then used what I had in the house.
-Homemade Marina (frozen in August with fresh tomatoes) about 20 oz
-1 pound each of pork and beef
-1 small onion diced
-2 cloves garlic minced
-2tbls olive oil
-package of ricotta
-package of queso cheese
-container parm/reginio cheese
-fresh spinach
-gf lasagna noodles (I like tinkyada)

Heat oil in a skillet (I used my cast iron) add garlic, the onion. Sauté until onions are transparent. Add pork and beef. Cook until just brown breaking meat into bits as it is cooking. , I then tilt the pan to drain fat to one side, and move meat to other side.

Mix all cheeses together in a bowl.

Spray crockpot with nonstick spray. I like Trader Joes, as it is only olive oil. Place a bit of marina on bottom, spread around. Layer noodles, meat, cheese, spinach (use lots!). Repeat. Fill as full as you want. Cook on low for 6-8 hours or on high for 4 hours.

I made just enough in the crock pot for dinner tonight (2 layers). The filled a casserole dish with remaining ingredients, that went in the freezer for another night.

Adapted from crockpotgirls.com.

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Pork Chops

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Cook rice or quinoa and rice. Per directions of your rice cooker

Pork chops coated in Emeril’s essence spice. Heat cast iron skillet. Place pork chops in cast-iron skillet sear both sides then cook until desired doneness about 160°.

Serve with salad.

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Cucumber Crab Salad

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Half of a cucumber chopped (seeds removed before chopping).

Can of crab (I get mine from Trader Joe’s)

handful of feta cheese

2-3 tablespoons of mayo

Splash of Apple Cider Vinager

Herbs from the garden. I grabbed chives and a chive flower

Salt and Pepper to taste

 

Mix everything together and enjoy.

Parmesan Savory Crackers

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Ingredients
2 cups Ella Bella Pizza/Cracker Blend
1 teaspoon kosher salt
1/8 teaspoon baking powder
14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2-inch-diced
5 ounces parmesan cheese, grated
1 tablespoon savory
3 tablespoons ice water + more as needed
HouseMade Sriracha salt

Directions
Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.

When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Cut the dough in 1/4-inch-thick slices. Place the crackers on the prepared sheet pan, and sprinkle with the HouseMade Sriracha salt. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature. Store in air tight container.

Adapted from Ina Garten recipe.

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Zucchini Noodle with left over

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Zucchini noodles sprinkled with sea salt and olive oil. I broke up leftover hamburger and mixed together Microwave for two minutes.

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Zucchini noodles and tomatoes

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Rough chopped tomatoes
Zucchini noodles
Herbs from garden (basil, oregano, parsley)

Cook pasta per package directions. In the last min of the cooking add zucchini noodles. When pasta is done, drain. In pan where pasta was cooked add tomatoes, herbs, salt, and olive oil. Add pasta, and zucchini noodles to pan. Mix everything together. Serve immediately. Top with cheese if desired.

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Zucchini Noodles with leftovers

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I had a chicken breast, cranberries, candied walnuts in scratch-made ranch dressing leftover from dinner out this week.  I usually add such leftovers to GF pasta and call it a good dinner (there were only 2 of us home tonight).  Tonight I decided to try my veggie pasta maker instead of the GF pasta.  I was very happy to use my new toy, and dinner turned out great.

 

Handful of grape tomatoes chopped in half

leftover chicken cut into bite-sized pieces

Zucchini cut into “noodles” then boiled like pasta. (I boiled mine for 4 min and it was overdone.  will try 2 min next time.) Drained.

Fresh Basil

Combine all in a bowl. Top with parmesan cheese.  Enjoy!