Fool Proof Pie Dough

Vodka is essential to the texture of the crust and imparts no flavor--do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup)


Ingredients:
1 1/4 cups Bob's Red Mill Gluten Free baking mix
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4 inch slices
2 tablespoons vodka, cold
2 tablespoons cold water.

Instructions
 Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

1. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
2. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
3. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
4. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

Roasted Tomatoes with Fresh Basil and Mozzarella

Roasted Tomatoes with Fresh Basil and Mozzarella

Serves 8/gluten free/veggie/quick

An easy appetizer. Be sure to use a glass or enameled pan (not plain metal) to avoid any reactivity with the acidic tomatoes. Splurge on a flavorful, fragrant olive oil for the best results.

Ingredients:

Good-quality olive oil

4 medium-large, ripe tomatoes

½ cup chopped fresh basil, plus whole leaves for garnish

4 large cloves garlic, crushed

8 very thin slices mozzarella cheese

Preheat oven to 450°. Pour a little olive oil into a glass or enameled baking dish. Cut tomatoes in half and roll cut half in olive oil; then turn over and arrange in dish, cut side up. Sprinkle each tomato with chopped fresh basil, crushed garlic, salt and pepper to taste, and a thin cheese slice. Drizzle again with olive oil. Roast for 20 minutes, until tender and lightly browned. Garnish with whole basil leaves….

Parmesan, Coconut Burgers

After seeing what I was mixing my wife said" very interesting"

once she tasted it here coment was " very tasty" "outstanding" "you can make this again anytime"

Here is what made for lunch today I call it parmesan, coconut burgers

Ingredients:

¼ cup parmesan cheese

½ lb ground beef

2 teaspoons browns sugar

1 teaspoon Worcestershire sauce

1/4/ teaspoon garlic powder

¼ cup grated cheddar cheese

1/8 cup coconut

Defrost hamburger

In a small bowl combine all the ingredients and the hamburger

Form into patties

Cook until done

Sesame Chicken – another variation

Ingredients:

1 pound boneless skinless chicken breast or thighs

2/3 cup teriyaki sauce divided

2 teaspoons cornstarch

1 tablespoon peanut oil or vegetable oil

2 cloves garlic minced

2 green onions, cut into ½ -inch slices

1 tablespoon sesame seeds toasted*

1 teaspoon dark sesame seed oil

1 teaspoon sugar (to cut tartness)

*To toast sesame seeds spread seed in small skillet, Shake over medium-low heat 3 minutes or until seeds begin to pop and turn golden.

1. Cut chicken into 1 – inch pieces: toss with 1/3 cup teriyaki sauce in medium bowl. Marinate 30 minutes in refrigerator.

2. Drain chicken; discard marinate. Blend remaining 1/3 cup teriyaki sauce into cornstarch in a small bowl until smooth.

3. Heat oil in wok or large skillet over medium – high heat. Add chicken and garlic; stir – fry 3 minutes or until chicken is cooked through. Stir cornstarch mixture; add to wok. Cook and stir 1 minute or until sauce boils and thickens.

4. Stir in green onions, sesame seeds and sesame seed oil. Sprinkle the sugar over. Serve immediately.

Finally an Outstanding Gluten Free Cinnamon Roll Recipe

Cinnamon rolls with cream cheese icing

Cinnamon rolls with drizzle topping

It has taken my wife and myself lots of tries to make a good gluten free cinnamon roll either they were to dry, to pasty, to much like batter or just plain bad...today changed all that. .Recipe variations created by Carolyn.

Ingredients: 3/4 cup (warm)Milk ( I used rice milk)

1 TBSP plus 1 tsp dry active yeast

1 tsp sugar

(sprinkle yeast onto milk then stir in sugar and let stand for 5 minutes till foams)

1/4 cup butter

1/2 cup sugar

2 eggs

3 cups Bobs Red Mill GF flour blend

1 tablespoon xanthan gum

1 tsp salt

Filling 6 tablespoon melted butter

3/4 cup brown sugar

3 tsp cinnamon

1/2 cup chopped walnut (optional)

Cream together butter and sugar till well blended. Add eggs and cream well. Add yeast mixture and blend. Add 1 1/2 cups flour, salt and xanthan gum. Should have a nice soft dough. Stir in the other 1 1/2 cups flour. Turn out on a floured* board and kneed till a nice soft ball forms (won't stick to your hands).Cover with clean towel and let rest for 10 minutes.  Roll out into a 10x13 sheet. Spread with butter, sprinkle on brown sugar mixed with cinnamon. Sprinkle on nuts. Roll up into a jelly roll. Cut into 1 1/4" pieces. Place in baking pan with sides. Cover let rise in warm place 35-45 min. till double in bulk.             * All flour mentioned is the Bobs Red Mill GF Flour blend.

Bake 20-25 min at 375°

Makes 9 cinnamon rolls.

Drizzle with powdered sugar, milk and salt glaze.

Would even be better with cream cheese icing.   Or add Almond paste to the filling for more flavor.

This bakes up wonderful in a Demarle Flower Mold.

An simple yet delicious Salmon dinner

Cucumber Dill Sauce for Salmon

Ingredients:

1/3 cup finely chopped cucumber

1/3 cup sour cream

1/3 cup plain yogurt

2 teaspoons chopped fresh dillweed

1 teaspoon Dijon mustard

To make the cucumber-dill sauce: In a medium bowl, mix together the cucumber, sour cream, yogurt, dillweed, and mustard.

To serve, place the cooked fillets on individual plates. Spoon the sauce evenly over the fillets.

Pan Steamed Salmon

 In a medium sized pan place the salmon fillets over medium heat add ¼ cup water  cover with lid and cook for about 7-10 minutes per side (if frozen). Cook until fish flakes.

Balsamic  Sautéed Mushrooms

In a shallow pan put in cut up mushrooms, cover bottom of pan with Balsamic Vinegar (about 1/8 cup) cook over medium heat until mushrooms are done (about 3-5 minutes)

Vegetable packets

This is a very simple yet delicious way to prepare vegetables...1st I preheat my bar-b-que, while it is heating up I start creating my vegetable packets...I usually cut up some small sweet or yellow onions and dice up some fresh potatos then I put in my favorite frozen or fresh vegetalbes. season with salt and pepper  or your favorite seasonings. I put in 1 teaspoon of butter and 1 tablespoon of water (for flavor and to help create steam)..seal up the alluminum foil (I double wrap the packets) folding in the edges...then place the packets on your upper rack of your bbq if you have on or you can place it dirrectly on the coals if you so desire...let bake for approximatly 45 minutes at about 350 degrees.

These can be made up before a party or each individual can put in there own ingredients...

Some of things I like to put in my packet are...corn, peas, mushrooms, potatos, onion, brocholi, carrots, snap peas...but you can customize your packet to your taste

Orange - Honey - Glazed Chicken

Ingredients:

½ tsp. orange rind shredded

½ c orange juice

2 T. honey

1 T. soy sauce

2 tsp. cornstarch

2 to 2 ½ lbs. boneless skinless chicken breast

For sauce: In a 2 cup microwave-safe measure combine all ingredients except chicken. Micro cook uncovered, on high for 2-3 minutes or until mixture is thickened and bubbly, stirring every minute. Set aside.

Preheat oven to 350 degrees

Place chicken 9x13 baking pan. Brush chicken with sauce bake for 1 hour turning over after 15 minutes and brushing other side of chicken keep this up for the entire hour.

Serve with your choice of vegetable,  or rice or both.

Makes 4 servings

Per serving: 269 calories, 33 grams protein, 14 grams carbohydrates, 8 grams fat, 356 milligrams sodium 

Potato Salad - extremly good

4 cups diced cooked potaotes

6 diced hard-cooked eggs

1/2 cup diced celery

1/4 cup sweet pickles chopped finely plus 1 Tablespoon sweet pickle juice

1 Tablespoon finely chopped onion

2 Tablespoons apple cider vinegar (Use the vinegar that has the sediment at the bottom of the bottle)

3/4 teaspoon salt

3/4 cup mayonnaise

  Put pototoes on bowl, pour vinegar over while it is still warm.  ( this is the secret to a great potato salad.)   Add eggs and celery.   In separate bowl combine rest ingredients well.  Then blend with the potatoes.  Chill.  May sprinkle with a bit of Paparika and garnish with sliced hard cooked eggs too. 

  Hint:  some say to use  pickle relish, but I find the chopped sweet pickles have a better flavor. 

serves 6. 

Gluten free chocolate cream filled cookies

Ingredients: makes 15 cookies
1 cup sugar
1 egg
1/2 cup butter softened
1 teaspoon vanilla
1/2 cup cocoa sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 cups gf baking blend
1 cup buttermilk
1/2 teapoon xanthan gum

Filling:
3/4 cup butter softened
1 cup confectioner's sugar sifted
1 1/2 cups marshmellow cream
2 teaspoons vanilla
1/4 teaspoon salt

1 Preheat oven to 375
2 With an electric mixer, beat the sugar, egg, butter, and vanilla until light and creamy. In another bowl mix the cocoa, baking soda, salt, xanthan gum, gf flour, then blend with buttermilk into the creamed mixyure.
3 Drop batter by the heaping tablespoon onto greased baking sheets and bake 7-9 minutes. Remove from the baking sheets and cool on wire racks. Makes 30 mini cakes.
4 To make the filling mix together all ingredients well.
5 To assemble, sandwich put a heaping tablespoon of the cream mixture between two cakes, dividing cream evenly between the 15 mini cakes

Nutrients per cookie
354 calories, 4g protien, 50g carbohydrates, 1g fiber, 16g fat, 56mg cholestrol, 240mg sodium

Vareniky

vareniky ready to eat

top view looking down

vareniky cooking

Ingredients:
1 lb dry curd cottage cheese * (no you cannot take regular cottage cheese and put it in a strainer)
1/2 teaspoon salt
2 egg yolks

In separate bowl:

2 eggs 

2 egg whites lightly beaten
1 cup Sour Cream
1 teaspoon salt
3 cups flour  Or Gluten Free flour blend plus 2 ¼ teaspoon xathan gum



1st part. cheese mixture: Mix first 3 ingredients until cottage cheese is in fine curds (use hands for best results). Set aside.

2nd part. the dough: mix together the egg, whites, sour cream, salt and flour adding flour as necessary-until dough is stiff enough to roll out. Turn onto floured board. Roll out half of the dough 1/8" thick and cut into squares or circles about 5" in diameter. Place 1 well rounded tablespoon of cottage cheese mixture on each circle in in the center of the square and fold over to form a half circle. Pinch edges firmly. Repeat till all used.
In a sauce pan boil 4-6 cups of water add 1 teaspoon of salt. Drop Vareniky into boiling water (several at a time) Cook for 5 minutes. Remove with a slotted spoon and drain. Keep hot

Serve with a cream gravy or as our family did with a little melted butter sprinkled with some sugar.

  * Note:  Dry curd cottage cheese is also called Farmers cheese or Hoop cheese and can be found at specialty stores that cater to the German/Russian communities or some health food stores have it too. 

Chicken Taquitos

I was in a wild mood this morning so I decided to make up some chicken taquitos....
Ingredients:
4 boneless skinless chicken breast
1 teaspoon cinnamon
1 teaspoon onion powder
1 teaspoon garlic powder
corn taco shells
conola or other type of cooking oil

put the 4 chicken breasts into a pan cover with water, boil for 30 minutes or until done and tender...in the water put in the spices so that the chicken will absorb all the flavor. Aftercooking break up the chicken into small strips or chunks.

in a small skillet heat about 1 tablespoon of oil... place taco shell in the hot oil turn once (usually about 20-30 sec per side...) remove taco shell from oil place on paper towels add small amout of chicken then roll up and place on cookie sheet or lipped pan. Can be frozen in zip lock bags to save for later.

To heat place taquitos in about 1/2" of hot oil cook about 3 minutes on each side until golden and crispy, serve with your favorite sauce,  quacamole, sour cream and or cheese.

Pineapple Chicken

Pineapple Chicken

Ingredients:
1/2 cup brown sugar
2 tablespoon cornstarch
1 cup water
1 20oz can of pineapple chunks packed in own juice- reserve the juice
2 tablespoons apple cider vinegar
1 pound of boneless, skinless chicken breast cup into 1" cubes


In a pan put in cut up pieces of chicken covered with water…cook until done and tender.

In a sauce pan mix the sugar and cornstarch add pineapple juice, water and vinegar. Heat over medium heat stirring constantly till clear and thick.

Stir in the cooked meat, pineapple chunks. Cook together for about 10 minutes till done or heated through.

Serve over hot rice, or quinoa

Serves 4

Pineapple chicken served over quinoa

Heating up the pineapple chicken

quinoa with fresh chives

Gluten Free Brownies

Gluten Free Brownies

These brownies are lighter, but have a rich cake-like texture.

Dry Ingredients:

¼ cup cocoa powder

1 cup sugar

½ tsp salt

½ cup tapioca flour

½ cup potato starch

1 teaspoon xanthan gum

1 teaspoon baking soda

½ cup plain walnuts, chopped

Wet ingredients:

½ cup butter

½ cup milk or milk substitute

4 eggs

1 teaspoon vanilla

    Preheat oven to 350 degrees.  If you have the equivalent of a 9 inch baking pan in Demarle, no need to prep the pan.  If you don’t have a Demarle pan, butter the bottom of a 9 inch square pan, or line with waxed paper and leave walls of pan ungreased, which allows the batter to climb.    Melt butter in a bowl over hot water (double boiler style) and add cocoa, stir.    In large bowl, blend dry ingredients:  Add  chocolate mixture.  In separate bowl, blend all wet ingredients and pour into mixing bowl. Add walnuts and pour into pan.  Bake for 25 minutes or until toothpick inserted comes out clean.   Cool before cutting.   MMMMMM Good.  If you want them to last a day or two, you might have to bag and freeze them. 

   Tip on removing the waxed paper, invert on cake rack and when moderately cooled, peel off waxed paper, and transfer to serving dish and cut to desired size pieces. 

Vietnam Styled Fried Rice

Vietnam Styled Fried Rice

Need 3 cups cooked rice – set aside

Heat in large skillet

            4 Tablespoons oil

Add:

            ¼ -1/2  lb any cooked or raw meat cut in to thin strips or small cubes

3 cloves garlic minced

1 large onion, chopped coarsely

1 teaspoon salt

1 teaspoon pepper

1 teaspoon sugar

1 tablespoon soy sauce (or gluten free tamari)

Stir- fry until meat is tender and hot, about 1-2 minutes

Add:

            3 cups of cooked rice

Stir fry 5 minutes add:

            1 cup leftover or frozen vegetables such as peas, green beans, or carrots

Stir well into rice mixture just before serving add:

            2 eggs beaten

Over medium heat stir carefully through rice until eggs are cooked. Serve piping hot.

Fruit Syrup- for pancakes/waffles/ice cream

Fruit Syrup

For Pancakes/Waffles/Ice Cream

Combine in saucepan

                ½ cup sugar

                3 Tablespoons cornstarch

Add:

                2 cups water

Bring to a boil stirring constantly

Add:

2 cups fruit (either fresh or frozen) simmer until fruit is tender

(if you have an immersion blender, use it to break down the fruit…otherwise use a ladle or a spoon to serve)

Remove from heat and add 2 Tablespoons Lemon Juice. Serve hot with

Pancakes/waffles/or over ice cream

Option: Use mangoes, raspberries, strawberries, blueberries, cherries or pineapple. Canned or frozen fruit may used—reduce sugar and use juice to replace part of the water.

1 egge cheese omlet

cooking with an egg ring

There for a while my wive wanted me to fix her 1 egg omelets, I was having difficulty making the omelet look pretty, here is how I solved that problem. I bought myself an egg ring at one of our local restaurant supply houses...it worked perfectly. Now I have no problem creating 1 egg omelets

Pesto Pizza

Ingredients:
1 1/2 teaspoons instant dry yeast
1 cup warm water, 105° to 115°
3 teaspoons sugar
2/3 cup rice flour
1/3 cup potato starch
1 tablespoon potato flour
1 1/2 teaspoon melted butter or shortening
1 teaspoon salt

Preheat oven to 425°
In a mixing bowl, disolve the yeast in 1/2 cup of the warm warter with the sugar added.
Let set until yeast bubbles and the quanity doubles.
Add all the rest of the ingredients, using enough of the remaining water to get a dough the consistency of cake frosting that will spread, not run, when all ingredients are thoroughly beaten.
Grease a 10"x15" jelly roll pan.
Pour batter down the center and spread with a spatula. Run a teaspoon around the edges, forcing batter up the sides.
Bake the crust for 10 minutes.

Remove from oven and then spread pesto sauce over the entire crust, top with grated motzeralla cheese, (top with your favorite topping) return to oven for 25-30 minutes

Microvave "sticky" popcorn

Microvave "sticky" popcorn

Pop 2 batches air popcorn (about 16 cups I think)

In 2 qt. microwavable bowl

Mix:  1 C. brown sugar

          1/2 c. butter

           1/4 c. corn syrup

Bring to a boil 1 1/2 - 2 min

    

Boil 45 seconds.

Add 1/4 tsp. soda  ~

Pour over and stir into popcorn.   Eat now...pretty sticky ~ or cook 1 minute in microwave (per bowl full) if you want it more crispy...Enjoy!!    

Microwave sticky popcorn

sticky popcorn on jelly roll pan drying

Aebleskiver - Pancakes/Danish Pancake Balls

Ingredients:
2 cups gf flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt
2 eggs
1/2 teaspoon xanthan gum

Beat eggs and sugar well. Sift dry ingredients and add to mixture.
Add buttermilk and beat until batter is smooth. Fry in Aebleskivepan. Heat pan over medium heat, melt one teaspoon margarine or butter iin each hole. Fill holes completly, let bake few minutes and turn aebleskive with a fork or wooden skewer. Fry until golden-brown. Applesauce or a small slice of apple may be dropped in each hole before turning. Serve with jam and/or powered sugar

aebleskiver pan and pancakes

Quick Spaghetti Sauce

1 - 8oz can tomato sauce
3 tbsp sugar
3 tbsp apple cider vinegar
1 tbsp mustard (your choice, I prefer regular yellow mustard)

mix ingredients together pour or ladle over your spaghetti. Taste great
(sorry no picture)

GF Pie Crust

Gluten free pie crust   (yes lots of work, but oh so worth it)

1/2  cup almonds

1 ½  cups Alison’s GF baking mix ( listed below)

½ cup brown rice flour

1 teaspoon guar or xanthan gum

1 Tablespoon unrefined sugar

½ teaspoon salt

¼  cinnamon  (great if you are making an apple pie, other wise leave out for a cream pie)

12 Tablespoons (1 ½ sticks unsalted Butter) COLD and cut into cubes

10 Tablespoons of ice water, plus an additional tablespoon if needed

Using a food processor:  Grind almonds until a fine meal forms.  Whirl in Alisons’s FG Baking Mix, brown rice flour, guar or xanthan gum, sugar, salt and cinnamon.  (if using).  Add cold butter and whirl till dough looks crumbly.  Add 10 Tablespoons of ice water and whirl till dough just sticks together. Add additional water if it looks like it needs it. 

  Pour mixture onto a flat work surface dusted with baking mix. Use hands to bring dough together without over working the dough.  Use more baking mix if too sticky.

  Divide dough in half and form into two balls.  Place each on large square of waxed paper, flatten a bit, wrap up in waxed paper and repeat for second one.  Place both in refrigerator for 20 min. 

  Next step calls for rolling out one ball into an 11 inch round, using waxed paper on top and bottom for ease of rolling out.  But I found if you own a Demarle ‘Roul Pat ‘and ‘Beachwood rolling pin’, you can proceed just like you always made pie crusts.  The dough never sticks to the Roul Pat.  (I enjoy making pie crusts again!).

  Place crust into 10 pie pan.  Bake in 425 oven for 10-12 minutes if you plan to fill it with a pudding. For Banana cream pie, cut up a banana onto bottom of baked pie shell, prepare your favorite filling and pour in.  Refrigerate. Top with whipped cream.  ENJOY! 

  For coconut cream pie.  Stir in ¾ cup shredded coconut into pie filling just before pouring in the crust.

Recipe makes  crusts for 2 pies or one apple pie.

Alison’s gluten free baking mix recipe

     ( I mix this up and store for future use in my other refrigerator)

4 cups brown rice flour

4 cups tapioca flour

2 cups potato starch (not potato flour)

2 cups arrowroot powder

    Combine all ingredients.  Makes 12 cups.

David might take credit for making this pie, but don’t let him fool you.  I am the pie baker in our house.  Carolyn  J





gf pie crust

Bannana Cream Pie

Cream Puffs

GF Cream Puffs

by David Sylvester on Wednesday, June 10, 2009 at 5:26pm

Ingredients:
1 cup water
1/2 cup shorting
1/3 cup potato starch flour
2/3 cup rice flour
1/2 teaspoon salt
1 tablespoon sugar
4 eggs

Preheat oven to 450 degrees. Grease muffin tins.
Combine water and shortening in a large sauce pan. Bring to a rapid boil. Mix flours, salt, and sugar and add to water and shortening. Stir until mixture forms a ball that leaves the sides of the pan. Remove from heat and cool slightly.

Add the unbeaten eggs, one at a time, beating well with electric mixture after each egg is added.

Drop by spoonfuls onto prepared muffin tins. The puffs should be approximately 2" round and about 1 1/2" high. Leave space for them to expand. Bake in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and bake for 20 minutes more. Remove from oven and prick with knife to let steam escape.
Serve cold, filled with sweetened whip cream, or vanilla pudding. Sprinkle with powered sugar...enjoy. Make 8 to 10 puffs

Salmon Cakes with Lemon-Herb Sauce

My wife Carolyn is is an outstanding cook when she wants to be, she made this dish tonight. I created the sauce, what a compliment...For the sauce:
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/ teaspoon fresh thyme or 1 teaspoon dehydrated thyme
salt and pepper to taste.
(this made double the sauce that was needed so I will have leftovers)

For the Salmon cakes:
1 7 oz can (Kirkland) salmon
1/4 cup finely chopped red pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise

Zucchini Bread/Muffins

Zucchini Bread/Muffins

Zucchini Bread - Gluten free version

Ingredients:
4 eggs
1 ½ cups sugar
½ cup oil
2 tsp. vanilla
2 cups shredded zucchini
½ cup chopped walnuts
2 cups gluten free flour blend
1 ½ tsp salt
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. xantham gum

Oven 350 degrees. Makes 12 LARGE muffins.
Grease muffin tins. Beat eggs, oil, sugar, vanilla, and zucchini. Stir all dry ingredients together till well mixed and then add to wet ingredients. Stir in Walnuts. Pour into large muffin pans and bake 25 minutes. After they are cool, freeze leftovers in Baggies.
Enjoy. Soft and yummy.

Regular version this is the one I made all the years my boys were young.

Zucchini Bread
Makes 2 loaf pans.
3 eggs
2 ½ cups sugar
1 cup oil
1 TBSP vanilla
3 cups grated zucchini
½ cup chopped walnuts
3 cups flour
3 tsp. cinnamon
½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
In mixer, mix eggs, oil, sugar, zucchini, vanilla. Mix dry ingredients well and add to liquids. Stir in walnuts. Pour into greased loaf pans and bake 350 degrees for 1 hour and 10 minutes, or until loaf springs back when finger presses it.

Yummy Orange Chicken

Ingredients:
1 1/2 lbs boneless, skinless chicken breast cut into 1" cubes
Marinade-
2 tablespoon soy sauce (or wheat free tamari)
1/2 teaspoon salt

Batter-
2 large eggs separated
3/4 cup cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon of white pepper (black pepper will work)
oil for frying

Sauce-
1/3 cup sugar
1 cup chicken broth
1 1/2 tablespoon cornstarch
2 tablespoon orange juice
3/4 teaspoon salt
zest of 1 whole orange
2 tablespoon vegetable oil
2 drops red and 3 drops yellow food coloring (optional)

Cooking Instructions:

Step 1: place the cut up chicken pieces in a bowl and mix 2 tablespoons of soy sauce or tamari and 1/2 teaspoon of salt. Stir till all pieces of chicken are coated. Cover and marinate in the refrigerator for 30 minutes.

Step 2: to make the batter use only the egg whites (beat with a fork till frothy). In a separate bowl mix the cornstarch, pepper and baking powder. This is important dip the chicken in the dry ingredients then dip into the egg whites.

Step 3: Heat the oil in a deep fryer or wok till it reaches 350 degrees. Cook chicken in small batches waiting each time till temperature re-reaches 350 degrees. Cook till golden brown. Drain on paper towels.

Step 4: How, to make the orange sauce- combine the ingredients and food coloring (I used 4 drops of red and 6 drops of yellow) into a small saucepan. Cook over medium heat until sauce is clear and thick. Some recipes say pour the sauce over the chicken then serve. I have found that if I place the sauce on the table people can add the sauce as they prefer it also keeps the chicken crispy longer than mixing all the sauce at one time.

Serve over rice or my favorite quinoa pilaf

You made a WHAT kind of omelet...?

You made a WHAT kind of omelet...?

Peanut Butter & Jelly Omelet.

Today was mother's day so I asked my wife what she would like for her special breakfast. She suggested that I make her one of my outstanding peanut butter and jelly omelets along with some country fried potatoes.

Ingredients:
2 eggs
little pad of butter
1 tablespoon peanut butter
1 tablespoon jelly or jam.

I melt the butter in one of my cast iron skillets (I love to cook with cast iron) shake up the eggs or mix them up pretty good, pour them into the hot pan then I put in the peanut butter and jam, let the eggs cook till almost solid then using a spatula get under one edge and fold the eggs on top of them selves. let cook for just a few more minutes then slide onto a plate. Season as desired with salt and pepper.

To make the hash browns cut up the potatoes into small chunks heat a skillet with about 1 tablespoon oil. Put the potatoes into the hot oil add anything else that you like, mushrooms, onions, cheese. let cook for about 15 minutes then turn the potatoes...serve nice and hot season with salt and pepper to taste....