GlutenFreeGirl's GF ThanksgivingLinks
And a page I wish I'd had when I started down this path: 50+ GF Foods You Can Eat Today!
And two recipes I want to try:
Ooey Gooey Mozzarella Cheese Sticks
And an adaptation of Pioneer Woman's Cinnamon Rolls
Oh and given my recent fascination with Apple Betty, I want to try Apple Crisp
Monday, November 15, 2010
Monday, November 8, 2010
Product Review: Italian Bread
Joan's Italian Bread
Wow, I set this to rise on Saturday morning as I started my stew.
By 6pm it didn't look like much, just a tiny lump of dough. It looked smaller than a sub roll. But that's ok - perfect for me even. I didn't need to bake a whole baguette.
So I brushed it with real melted butter and sprinkled sea salt on top and put it in the convection oven. However I forgot to time it, so I had to go based on guesstimate and sound of the bread. It could have used a few more minutes. My bad.
However the bread was delightful!! It was crusty on the outside and a little gooey on the inside (that'll go away with proper timing). It was awesome fresh out of the oven Saturday night, and darn good Sunday toasted.
I have 2 more loaves that came in the pack and look forward to baking them next weekend to go with my vegetable soup~
Wow, I set this to rise on Saturday morning as I started my stew.
By 6pm it didn't look like much, just a tiny lump of dough. It looked smaller than a sub roll. But that's ok - perfect for me even. I didn't need to bake a whole baguette.
So I brushed it with real melted butter and sprinkled sea salt on top and put it in the convection oven. However I forgot to time it, so I had to go based on guesstimate and sound of the bread. It could have used a few more minutes. My bad.
However the bread was delightful!! It was crusty on the outside and a little gooey on the inside (that'll go away with proper timing). It was awesome fresh out of the oven Saturday night, and darn good Sunday toasted.
I have 2 more loaves that came in the pack and look forward to baking them next weekend to go with my vegetable soup~
Saturday, November 6, 2010
The house smells so good...
It's cold up here in MD today and I feel like dookey...so onto the stove went:
I let that that cook on med-high for 10 or so minutes, until it was a nice clearish light brown (wish I'd had shrooms and celery)
To that mixture I added:
About an hour before we eat I'll add more Italian seasoning and a pound or so of potato's. As needed I'll add more wine and/or broth.I may or may not add some arrowroot starch to thicken it into a real stew.
There's a loaf of frozen gluten-free, dairy-free bread rising on the kitchen window sill.
- Bacon grease left over from breakfast
- 2 Onions
- 2lg. spoonfuls of chopped garlic
I let that that cook on med-high for 10 or so minutes, until it was a nice clearish light brown (wish I'd had shrooms and celery)
To that mixture I added:
- 1lb stew beef
- 1 can gf beef broth
- 1c cheap Cabernet wine
- 2 lg bay leaves
- A large shake of Italian seasonings from Penzey's
- 20 baby carrots cut into thirds
About an hour before we eat I'll add more Italian seasoning and a pound or so of potato's. As needed I'll add more wine and/or broth.I may or may not add some arrowroot starch to thicken it into a real stew.
There's a loaf of frozen gluten-free, dairy-free bread rising on the kitchen window sill.
Wednesday, November 3, 2010
A taste of Fall
I was cooking for one tonight so I could play with my food some :)
In a well seasoned 6"cast iron fry pan I tossed 1/2 an apple sliced, a palmful of raisins and a palmful of craisins. I heated the pan and then added a salted & peppered pork chop. After it was browned I added some gf chicken broth and let it simmer.
In another small pan I boiled salted water and added thinly sliced cabbage only cooking it until it started to wilt & change color. Then I blanched it in cold water, added a little bit of butter and a lot of pepper. Back to burner #1 - I added broth as needed to keep the pan from drying out but not much. Once the chop was cooked I put it on top of the stewed cabbage and used a touch of broth to de-glaze the pan and make a sauce. I had a serving spoon of white rice from last night that I mixed with the de-glaze sauce and heated. Nummy I like my meat cooked with fruit and the only thing that would have made it better would be fall spices (cinnamon, nutmeg, cloves, ginger), I'll add them next time!
In a well seasoned 6"cast iron fry pan I tossed 1/2 an apple sliced, a palmful of raisins and a palmful of craisins. I heated the pan and then added a salted & peppered pork chop. After it was browned I added some gf chicken broth and let it simmer.
In another small pan I boiled salted water and added thinly sliced cabbage only cooking it until it started to wilt & change color. Then I blanched it in cold water, added a little bit of butter and a lot of pepper. Back to burner #1 - I added broth as needed to keep the pan from drying out but not much. Once the chop was cooked I put it on top of the stewed cabbage and used a touch of broth to de-glaze the pan and make a sauce. I had a serving spoon of white rice from last night that I mixed with the de-glaze sauce and heated. Nummy I like my meat cooked with fruit and the only thing that would have made it better would be fall spices (cinnamon, nutmeg, cloves, ginger), I'll add them next time!
Subscribe to:
Posts (Atom)