Who doesn't love peaches in the summer? It is one fruit I look forward to each summer. I love going to the farmer's market and buying a large batch of seconds. I then get to spend some of the afternoon cleaning and preparing the peaches for use. Some, I'll dry others freeze. I also am able to make delicious peach desserts. These fresh over ripe peaches are bursting with flavor and goodness.
My son made the peach pie this past weekend. He started with a ready made gluten free pie crust. They come two to a pack at Whole Foods. They are a good homemade substitute. Then fill the pie crust with pealed slices peaches. The number it take depends on the peaches. 8- 10 peaches is not uncommon. pour 1/3 cup honey and 1 T tapioca starch. Gently stir around. Use the second crust to make a top. make sure that there are air hole is in it and bake at 375 degrees for 40 minutes. Thats it. It is so easy.
I was unable to take a picture of the pie because it evaporated very fast. Needless to say it was a very big hit.
Tuesday, June 8, 2010
Thursday, June 3, 2010
Stir Fry Quinoa
This is a great end of the week recipe. Basically, you can clean out your fridge and place a fantastic tasting meal before your eager family.
2 cups dried quinoa
2-1/2 cups water
1 cup chopped onions chopped
5-7 garlic chopped
1 parsnip chopped
1 large carrot or 4-5 small carrots
1 sweet pepper chopped
1/2 cup summer squash chopped
1/2 cup cabbage chopped
1 T fresh basil chopped
1/2T fresh oregano chopped
1/4 cup liquid aminos or coconut aminos
1 cup chopped almonds
1/2 cup peanut sauce
Make the quinoa as directed by your box. 1 cup quinoa to 1 1/4 cups water.
In a separate pan place the onions, carrots, and parsnips and begin to brown. then place the garlic, sweet peppers, fresh basil and oregano simmer on low heat. After the vegetables are getting soft add the peanut sauce.
Then toss the Quonea in with the vegetables, add the liquid amino and some pepper if you prefer.
2-1/2 cups water
1 cup chopped onions chopped
5-7 garlic chopped
1 parsnip chopped
1 large carrot or 4-5 small carrots
1 sweet pepper chopped
1/2 cup summer squash chopped
1/2 cup cabbage chopped
1 T fresh basil chopped
1/2T fresh oregano chopped
1/4 cup liquid aminos or coconut aminos
1 cup chopped almonds
1/2 cup peanut sauce
Make the quinoa as directed by your box. 1 cup quinoa to 1 1/4 cups water.
In a separate pan place the onions, carrots, and parsnips and begin to brown. then place the garlic, sweet peppers, fresh basil and oregano simmer on low heat. After the vegetables are getting soft add the peanut sauce.
Then toss the Quonea in with the vegetables, add the liquid amino and some pepper if you prefer.
Rice Crispy Treats
How often are the kids served these nasty sugarfill "treat?" It seems that several times a year I am asked to make this snack. As usual, I have placed a healthy and delicious spin on this treat. This treat is VERY quick and easy to make.
1 cup brown rice syrup
1/4-1/2 cup maple syrup
1/2 cup nut butter (peanut, cashew or almond)
4 cups puffed brown rice
1/2 cups raw pecans
1/2 cup hemp seeds
1/2 cup raisins or barberries
In a small sauce pan boil the brown rice syrup, maple syrup, and nut butter for 10-15 minutes. Stir so it doesn't burn on the bottom.
Oil a 9 x 9 pan and place the puffed rice,hemp seeds, nuts, and raisin or bar berries. Mix up. Pour the boiling syrup over the puffed rice mixture. Stir to mix throughly.
Let this sit over night or at least an hour. Cut and serve.
Monday, May 31, 2010
Basil Cheese Pizza
Friday night pizza is such a great tradition in the family. When you add the challenge of gluten free, you add planning. It is still easy, inexpensive and do able. You do need to think about it sooner than 20 minutes before you want to eat.
To begin with, I make one to two batches of Pamela's Product Chewy Pizza Crust. As you may guess, I buy a lot of Pamela's Product flour mix. It comes in a 4 lb bag and a 25 lb bag. In the summertime when I bake less, I buy a case at a time of the 4lb bags. In the winter, I buy the 25lb bag from Amazon.com.
Pamela's Chewy Pizza Crust
3-1/2 cups Pamela's Bread/Flour mix
2-1/4 tsp active dry yeast or 1 package
1/4 cup oil ( I used Grape seed Oil)
1-1/2 cups warm water
1-2 T corn meal.
Sauce
1 can tomato sauce
1 T honey
2 T garlic and herbs
6-9 nice leaves of basil
2 cups cheese- mixed or not a mixture.
This makes two crusts. Use a stand mixer with a whisk attachment. Combine dry mix, yeast, oil and water. Mix on medium for 2 minutes. Grease a flat pan. I find the a flat pan without side works the best. It is harder to pick up the pieces if you use a cookie sheet. I use a stone pan. Sprinkle some corn meal on the oil. I had purple corn meal at home, so, my dough looked a bit odd. The corn meal adds fiber and is considered to be a poor protein source. It is a complex carbohydrate. Grease you hands and flatten the dough. It will be sticky. This is normal. I use a rolling pressing motion when I flatten the dough. Let it rest for one hour. I usually place a wet paper towel over the dough to keep it from drying out and a hand towel over it. Sometimes it rests for one hour sometimes more, depending on when else I am accomplishing while thinking about dinner.
After one hour, bake at 375 degrees for 20-25 minutes. This is really important because otherwise the dough is raw and gooey in the middle.
Sauce
You have several options here, pizza sauce, doctored spaghetti sauce or plain Jane tomato sauce. I had plane Jane tomato sauce at my homer. I poured 1 cup or half the can in a small bowl. I added about 1 T honey and 1T garlic and herbs. mix and spread on the crust after it has begun cooking.
Place the pizza sauce and top of the crusts. Then add fresh basil you can cut it up or leave it whole. Spread cheese all around. There as several other options I sometimes add.
2-4 garlic cloves smashed with a garlic press and spread over the whole pizza.
14 olives chopped
onions 1/2 cup
2 cup cheese
Bake again for 20-25 minutes until the cheese is hot and bubbly.
To begin with, I make one to two batches of Pamela's Product Chewy Pizza Crust. As you may guess, I buy a lot of Pamela's Product flour mix. It comes in a 4 lb bag and a 25 lb bag. In the summertime when I bake less, I buy a case at a time of the 4lb bags. In the winter, I buy the 25lb bag from Amazon.com.
3-1/2 cups Pamela's Bread/Flour mix
2-1/4 tsp active dry yeast or 1 package
1/4 cup oil ( I used Grape seed Oil)
1-1/2 cups warm water
1-2 T corn meal.
Sauce
1 can tomato sauce
1 T honey
2 T garlic and herbs
6-9 nice leaves of basil
2 cups cheese- mixed or not a mixture.
This makes two crusts. Use a stand mixer with a whisk attachment. Combine dry mix, yeast, oil and water. Mix on medium for 2 minutes. Grease a flat pan. I find the a flat pan without side works the best. It is harder to pick up the pieces if you use a cookie sheet. I use a stone pan. Sprinkle some corn meal on the oil. I had purple corn meal at home, so, my dough looked a bit odd. The corn meal adds fiber and is considered to be a poor protein source. It is a complex carbohydrate. Grease you hands and flatten the dough. It will be sticky. This is normal. I use a rolling pressing motion when I flatten the dough. Let it rest for one hour. I usually place a wet paper towel over the dough to keep it from drying out and a hand towel over it. Sometimes it rests for one hour sometimes more, depending on when else I am accomplishing while thinking about dinner.
After one hour, bake at 375 degrees for 20-25 minutes. This is really important because otherwise the dough is raw and gooey in the middle.
Sauce
You have several options here, pizza sauce, doctored spaghetti sauce or plain Jane tomato sauce. I had plane Jane tomato sauce at my homer. I poured 1 cup or half the can in a small bowl. I added about 1 T honey and 1T garlic and herbs. mix and spread on the crust after it has begun cooking.
Place the pizza sauce and top of the crusts. Then add fresh basil you can cut it up or leave it whole. Spread cheese all around. There as several other options I sometimes add.
2-4 garlic cloves smashed with a garlic press and spread over the whole pizza.
14 olives chopped
onions 1/2 cup
2 cup cheese
Bake again for 20-25 minutes until the cheese is hot and bubbly.
Wednesday, May 19, 2010
Sweet Potato Bread
What a lovely cool evening last Friday. I usually stop using the oven sometime in May. But, because we had such cool weather, the AC was off and the doors were wide open. I decided to bake bread as a treat. My children had been mentioning that they would like a peanut butter and jelly “sandwich” and not rice cake. I just love baking bread. Making gluten free bread is even easier than regular bread because you miss one step, punching it down. I use my dehydrator like a warming tray for raising the bread. Tonight we had mashed sweet potatoes. So I decided to add them as today food enhancer. The sweet potatoes are a wonderful vegetable filled with Vitamin C and B6, manganese, copper, biotin, pantothenic acid, Vitamin B2 and fiber. Plus sweet potatoes have an excellent antioxident effect. Sweet potatoes are classified as and "antidiabetic" food.
Sweet Potato Bread
3 ½ cups of Pamela Bread Flour mix
1 cup of mashed sweet potatoes
¼ cup oil (I use grape seed or coconut oil)
2 eggs and water
2 ¼ tsps dry active yeast
In a 2 cup measuring cup add the oil and eggs and warm water until you have 2 cups of liquid. Place the flour, yeast and sweet potatoes into a mixer. Then add the liquid and mix. Do not use the bread hook. Mix for 3-5 minutes. Oil a bread pan 8” x 4”. Place into the pan. Let dough rest for one hour. I usually place over my food dehydrator. I have let is rise for many hours with no problems. Set oven to 3450 degrees. Bake bread for 70 minutes. Let it sit for 10 minutes and remove.
If you want dinner rolls use a oiled muffin tin instead of the bread pan. Bake for 25 minutes instead.
There you have it simple easy and delicious.
Sweet Potato Bread
3 ½ cups of Pamela Bread Flour mix
1 cup of mashed sweet potatoes
¼ cup oil (I use grape seed or coconut oil)
2 eggs and water
2 ¼ tsps dry active yeast
In a 2 cup measuring cup add the oil and eggs and warm water until you have 2 cups of liquid. Place the flour, yeast and sweet potatoes into a mixer. Then add the liquid and mix. Do not use the bread hook. Mix for 3-5 minutes. Oil a bread pan 8” x 4”. Place into the pan. Let dough rest for one hour. I usually place over my food dehydrator. I have let is rise for many hours with no problems. Set oven to 3450 degrees. Bake bread for 70 minutes. Let it sit for 10 minutes and remove.
If you want dinner rolls use a oiled muffin tin instead of the bread pan. Bake for 25 minutes instead.
There you have it simple easy and delicious.
Monday, May 10, 2010
Peanut Sauce
Peanut sauce
I just love this sauce. It is so easy and versatile to use. It stores well in the refirgerator. I think of this sauce when bugs start going around. The raw garlic is great for improving the immune system.
8 cloves of garlic, peeled
4T toasted sesame oil
2T Dr. Braggs Apple Cider Vinegar
4T organic peanut butter
2T Dr. Braggs Liquid Aminos or Coconut secret liquid aminos
3T honey
I put all the ingredients into my little mini food processor. Blend and taste. This can be placed over noodles, over stir fired vegetable alone or with a meat.
I just love this sauce. It is so easy and versatile to use. It stores well in the refirgerator. I think of this sauce when bugs start going around. The raw garlic is great for improving the immune system.
8 cloves of garlic, peeled
4T toasted sesame oil
2T Dr. Braggs Apple Cider Vinegar
4T organic peanut butter
2T Dr. Braggs Liquid Aminos or Coconut secret liquid aminos
3T honey
I put all the ingredients into my little mini food processor. Blend and taste. This can be placed over noodles, over stir fired vegetable alone or with a meat.
Cole Slaw Extraordiaire
Cole slaw Extraordinaire
This is a great springtime slaw that is easy to fix and everyone loves. It is also very inexpensive to fix. This side is about $5.00. This is enough to feed my family of six twice.
I love this salad because it is filled with nutrients. It is raw so we receive the highest nutrients.
The carrots are an excellent source of antioxidants. Beets are excellent sources of folic acid, manganese and potassium. This is great for detoxifying the liver. The cabbage is nutrient dense, low calorie food. It contains anticancer compounds called glucosinate, plus it has Vitamin C, potassium, folic acid, vitamin B6, biotin, calcium, magnesium, and manganese.
2 carrots grated
½- 1 beet grated
1 cup cabbage grated
½ inch ginger grated (optional)
¼ cup Dr. Braggs Apple Cider Vinegar
¼ cup organic maple syrup or raw honey or raisins
1 tsp turmeric
Toss and refrigerate until dinner
If you don't want it to be red, eliminate the beets.
This is a great springtime slaw that is easy to fix and everyone loves. It is also very inexpensive to fix. This side is about $5.00. This is enough to feed my family of six twice.
I love this salad because it is filled with nutrients. It is raw so we receive the highest nutrients.
The carrots are an excellent source of antioxidants. Beets are excellent sources of folic acid, manganese and potassium. This is great for detoxifying the liver. The cabbage is nutrient dense, low calorie food. It contains anticancer compounds called glucosinate, plus it has Vitamin C, potassium, folic acid, vitamin B6, biotin, calcium, magnesium, and manganese.
2 carrots grated
½- 1 beet grated
1 cup cabbage grated
½ inch ginger grated (optional)
¼ cup Dr. Braggs Apple Cider Vinegar
¼ cup organic maple syrup or raw honey or raisins
1 tsp turmeric
Toss and refrigerate until dinner
If you don't want it to be red, eliminate the beets.
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