Makes 16 servings
Ingredients:
-1 gallon apple cider or apple juice
-2 cinnamon sticks
-1 small box strawberry-banana gelatin
Directions:
-Pour apple cider into a 4 1/2 to 6 quart slow cooker. Add the cinnamon sticks. Cover and cook on high heat for 3 hours. Stir in the gelatin until dissolved. Cover and cook on high heat for 1 hour more. Turn to low heat to keep warm and remove cinnamon sticks before serving.
Note:
-Try strawberry, raspberry, or peach gelatin in place of the strawberry-banana for more great tastes.
Sunday, October 24, 2010
Tuesday, October 12, 2010
Gluten Free Pizza Crust
Gluten Free Pizza Crust
(Yield: Enough pizza for two adults, if your goal is to be very full. This may be enough for three or four if you’re serving salad as well)
1 Tbsp. yeast
1 1/3 c. milk (soy, cow, or rice)
1 tsp. sugar
1 1/3 c. brown rice flour (I use Bob’s Red Mill)
1 c. corn starch
2 tsp. xanthum gum
1 tsp salt
1/2 tsp. flax seed
1 1/2 tsp. pizza seasoning or (1/2 tsp. rosemary (dried), 1/2 tsp. garlic powder, 1/2 tsp. oregano)
1. Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and heat over medium low. The sauce should simmer while you make the crust and prepare the toppings. We’ll come back to it when later after the spices have had time to get happy.
2. Preheat the oven to 400 degrees.
3. Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the sugar and yeast in a small mixing bowl. If you stir the mixture while you slowly pour the milk, then it should all dissolve very nicely. Let this sit while you proceed to the next step – it needs to have time to get bubbly.
4. Combine the brown rice flour, corn starch, xanthum gum and spices in a larger mixing bowl. If the rosemary is not crushed, then I usually chop it up a bit with a knife before I put it in the bowl.
5. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then pour all of that into the flour mixture and stir well. Once you’ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready.
6. If you’re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread butter, olive oil, shortening, or cooking spray on the pan and then sprinkle a bit of rice flour on top of that. ( I use one round and one square cake pan for the pizzas. To me, it’s easier than rolling it out so that I can use my pizza stone. But if you have a pizza stone, feel free to use that, or a cookie sheet.)
7. Split the ball of dough into two pieces – one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. I usually work my way from the center to the edges in a circular pattern. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust. Here are some pictures of me making the crust last weekend.
8. Pop the crusts into the hot oven for 8 minutes. While they are cooking, add the basil to the sauce and prep your pizza toppings. Tonight we used diced onion, diced bell pepper, mushrooms, and black olives.
9. Take the crusts out of the oven. While they cool for a second, use your stick blender to puree the pizza sauce if you do not want it to be chunky.
10. Drizzle some olive oil onto your crusts and spread it over them evenly. (This will keep the pizza sauce from making your crust soggy.). Now add the toppings starting with the pizza sauce and ending with the cheese.
11. Pop the pizza back into the oven for 10 – 15 minutes. The time is not specific, you just want the pizzas to stay in the oven until the cheese starts to brown a bit. Pull the pizzas out, cut, and serve.
P.S. After I put the crusts into the oven tonight, I realized that I had left out the oil and the vinegar!!! Everything turned out fine though, so if you want to reduce the fat in this recipe, feel free to leave out the oil.
http://www.glutenfreecookingschool.com/archives/gluten-free-pizza/
(Yield: Enough pizza for two adults, if your goal is to be very full. This may be enough for three or four if you’re serving salad as well)
1 Tbsp. yeast
1 1/3 c. milk (soy, cow, or rice)
1 tsp. sugar
1 1/3 c. brown rice flour (I use Bob’s Red Mill)
1 c. corn starch
2 tsp. xanthum gum
1 tsp salt
1/2 tsp. flax seed
1 1/2 tsp. pizza seasoning or (1/2 tsp. rosemary (dried), 1/2 tsp. garlic powder, 1/2 tsp. oregano)
1. Start by putting all of the ingredients for the pizza sauce, except for the basil, into a saucepan and heat over medium low. The sauce should simmer while you make the crust and prepare the toppings. We’ll come back to it when later after the spices have had time to get happy.
2. Preheat the oven to 400 degrees.
3. Heat the milk in the microwave so that it is warm (not so hot that it would burn your finger, just warm). Combine the milk with the sugar and yeast in a small mixing bowl. If you stir the mixture while you slowly pour the milk, then it should all dissolve very nicely. Let this sit while you proceed to the next step – it needs to have time to get bubbly.
4. Combine the brown rice flour, corn starch, xanthum gum and spices in a larger mixing bowl. If the rosemary is not crushed, then I usually chop it up a bit with a knife before I put it in the bowl.
5. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then pour all of that into the flour mixture and stir well. Once you’ve done this, the dough will be somewhat sticky, and now is a good time to sprinkle some extra rice flour on it. Now that the rice flour is cutting down on the stickiness, form the dough into a ball and let it sit while you get your pans ready.
6. If you’re using pans or a cookie sheet to cook the crusts, you will need to grease them, so that the pizza crust does not stick. Spread butter, olive oil, shortening, or cooking spray on the pan and then sprinkle a bit of rice flour on top of that. ( I use one round and one square cake pan for the pizzas. To me, it’s easier than rolling it out so that I can use my pizza stone. But if you have a pizza stone, feel free to use that, or a cookie sheet.)
7. Split the ball of dough into two pieces – one for each pan. Starting from the middle of the dough, use your fingers to press down on the dough and spread it out towards the edges of the pan. I usually work my way from the center to the edges in a circular pattern. When you get the dough to the edges, continue to push the dough up onto the side of the pan, so that you will have a nice crust. Here are some pictures of me making the crust last weekend.
8. Pop the crusts into the hot oven for 8 minutes. While they are cooking, add the basil to the sauce and prep your pizza toppings. Tonight we used diced onion, diced bell pepper, mushrooms, and black olives.
9. Take the crusts out of the oven. While they cool for a second, use your stick blender to puree the pizza sauce if you do not want it to be chunky.
10. Drizzle some olive oil onto your crusts and spread it over them evenly. (This will keep the pizza sauce from making your crust soggy.). Now add the toppings starting with the pizza sauce and ending with the cheese.
11. Pop the pizza back into the oven for 10 – 15 minutes. The time is not specific, you just want the pizzas to stay in the oven until the cheese starts to brown a bit. Pull the pizzas out, cut, and serve.
P.S. After I put the crusts into the oven tonight, I realized that I had left out the oil and the vinegar!!! Everything turned out fine though, so if you want to reduce the fat in this recipe, feel free to leave out the oil.
http://www.glutenfreecookingschool.com/archives/gluten-free-pizza/
Saturday, January 23, 2010
Pizza Dough
Ingredients
* 3 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 2 tablespoons vegetable oil
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 cup warm water (110 degrees F/45 degrees C)
Directions
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
* 3 cups all-purpose flour
* 1 (.25 ounce) package active dry yeast
* 2 tablespoons vegetable oil
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 cup warm water (110 degrees F/45 degrees C)
Directions
1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Chicken Alfredo Pizza
Ingredients
* SAUCE
* 4 tablespoons butter
* 1/4 teaspoon salt
* 1 dash ground black pepper
* 4 tablespoons all-purpose flour
* 1 cup milk
* 3/4 cup grated Romano cheese
* GARLIC BUTTER
* 2 tablespoons butter
* 1 clove garlic, minced
* 1 pinch dried rosemary
* 1 pinch salt
* DOUGH
* 1 cup warm water
* 1 (.25 ounce) package instant yeast
* 2 tablespoons vegetable oil
* 1 tablespoon white sugar
* 1/2 teaspoon salt
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon garlic powder
* 3 cups all-purpose flour
*
* 2 boneless chicken breast halves, roasted
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon dried thyme
* 1/4 teaspoon poultry seasoning
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt
Directions
1. To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
2. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
3. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
4. Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
5. To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
6. Bake in preheated oven for 20 minutes (maybe little longer), or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.
* SAUCE
* 4 tablespoons butter
* 1/4 teaspoon salt
* 1 dash ground black pepper
* 4 tablespoons all-purpose flour
* 1 cup milk
* 3/4 cup grated Romano cheese
* GARLIC BUTTER
* 2 tablespoons butter
* 1 clove garlic, minced
* 1 pinch dried rosemary
* 1 pinch salt
* DOUGH
* 1 cup warm water
* 1 (.25 ounce) package instant yeast
* 2 tablespoons vegetable oil
* 1 tablespoon white sugar
* 1/2 teaspoon salt
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon garlic powder
* 3 cups all-purpose flour
*
* 2 boneless chicken breast halves, roasted
* 1/4 teaspoon dried rosemary
* 1/4 teaspoon dried thyme
* 1/4 teaspoon poultry seasoning
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt
Directions
1. To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
2. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
3. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
4. Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
5. To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
6. Bake in preheated oven for 20 minutes (maybe little longer), or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.
Classic Baked Chicken
Ingredients
* 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
* Olive oil
* Salt and freshly ground pepper
* 1/2 cup of chicken stock* or white wine for the gravy (optional)
Method
baked-chicken-1.jpg baked-chicken-2.jpg
1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.
2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
baked-chicken-3.jpg baked-chicken-4.jpg
4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.
baked-chicken-5.jpg
Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.
*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.
Serves 4. Serve with steamed rice, mashed potatoes, or Spanish rice.
* 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
* Olive oil
* Salt and freshly ground pepper
* 1/2 cup of chicken stock* or white wine for the gravy (optional)
Method
baked-chicken-1.jpg baked-chicken-2.jpg
1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.
2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
baked-chicken-3.jpg baked-chicken-4.jpg
4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.
baked-chicken-5.jpg
Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.
*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.
Serves 4. Serve with steamed rice, mashed potatoes, or Spanish rice.
Eggnog
Ingredients:
* 2 eggs, beaten well
* 3 tbs sugar
* 1 tsp vanilla
* 1/8 tsp nutmeg, ground
* 2 1/3 cups milk
* 1 tbsp sugar
* 2 dashes cinnamon
* dash GROUND cloves
* 1/4 cup half and half or heavy cream
Preparation:
Blend all the ingredients together and serve chilled.
* 2 eggs, beaten well
* 3 tbs sugar
* 1 tsp vanilla
* 1/8 tsp nutmeg, ground
* 2 1/3 cups milk
* 1 tbsp sugar
* 2 dashes cinnamon
* dash GROUND cloves
* 1/4 cup half and half or heavy cream
Preparation:
Blend all the ingredients together and serve chilled.
Saturday, January 2, 2010
Black Bean Salsa
1 can black bean (do not drain)
1 can shoepeg white corn (do not drain) *(aka baby corn)
4 green onions, chopped
2T cilantro (leaves only), chopped
2-3 firm tomatoes, chopped
1T red wine vinegar
1t sugar
1t cumin
1/8 t pepper
Can add:
Avacado, cut
Sliced olives
Directions:
Mix all ingredients and chill
1 can shoepeg white corn (do not drain) *(aka baby corn)
4 green onions, chopped
2T cilantro (leaves only), chopped
2-3 firm tomatoes, chopped
1T red wine vinegar
1t sugar
1t cumin
1/8 t pepper
Can add:
Avacado, cut
Sliced olives
Directions:
Mix all ingredients and chill
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