Ingredients:
Mix together:
This is a great general pie crust. But it is missing that oomph, from homemade pie crust made with lard. I haven’t tried it yet. But I am going the make the next batch with a combination of lard, butter, and shortening. I’ll let you know how it turns out.
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You won’t believe this taste. You can pretty much change the color and flavor just as easily as you would regular icing. But the great part about this one, is that it is soy free and casein free. I found this recipe at vegweb.com.
Coconut Milk Icing:
Cream the shortening and about 3 c. or powdered sugar. Add extract and coconut milk and beat another 5-8 minutes. You may have to add more powder sugar if it comes out too liquid. Add a few table spoons at a time, until it becomes thick and fluff. Chill for 20- 30 minutes to have a dense fluffy frosting. Best used on completely cooled cakes or cupcakes.
Bon Appetit!
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I have noticed that my son Gabe has had an aversion to egg for sometime, but as he gets older it has gotten worse. He had a very slight levels of egg IGG. While it isn’t high enough for a reaction, does make me wonder about his aversion and weather or not I should have it in my baked goods.
I came across this today egglesscooking.com. I had heard of using flax seed as a substitute, but I wasn’t actually sure. So of course I had to try it out, and boy was I impressed. I am sure it is well known in the vegan and egg allergy world. But it was a great surprise you me. You can use flax seed, pretty much anywhere you would use eggs. Granted I haven’t made a flax see omelet or quiche or flan yet. I think I just might try for the hell of it.
It suggest that you buy flax seed and grind them yourself. I have noticed that flax meal works just as great.
Flax Meal Egg Substitute:
The 1:3 ration is equivalent to one egg per recipe
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I noticed when I went to purchase tempora, it had wheat as an ingredient.. If you are not familiar with tempora, it is the four blend that is used in oriental cooking. Traditionally it was made with rice flour. So, obviously I had to put it back on the shelf. So here is my recipe, that you can use on pretty much anything, seasoning or no seasoning.
All Purpose GF Frying Flour mix:
*Ideas*
1. Season to taste. Here are some good flavors to work with: salt, pepper, paprika, Italian seasoning, old bay seasoning, garlic salt, or curry.
2. It works best if you dip what ever you plan to fry in egg.
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I absolutely love this recipe. The title doesn’t exactly sound too appetizing, but it really is. It’s egg free, casein free, soy free and gluten free. It’s loaded with fiber, protein, and omega-3. You can change the flavor with just one step. Your kids wont know that they are actually eating something healthy and you wont feel so guilty letting them eat a piece of cake or two.
Eggless, GF, Soy free, Corn free Casein free Cake & Cupcakes:
Instructions:
Bon Appetit!
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A whole lot of awesomeness is what you’ll get! Don’t just carve up a pumpkin & through it away. Here are a few things to can make with just two pumpkins:
Jack o’landerns:
Toasted Pumpkin Seeds:
Pumpkin Mix:
Pumpkin Syrup:
If you think this is too much of a hassle, wonderful! I am selling my syrup @ Etsy.com.
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This summer I planted about 20 tomatoes plants. I can’t even tell you how much salsa we ate, friend green tomatoes, or tomatoes sandwiches we ate. But I do know that I canned about 20 quarts of tomatoes. In some of the jars I added basil leaves for soups during the winter. Canning is very easy, but time consuming, but it’s well worth the time.
Equipment:
Pot or Canner
Mason jars & lids
pot holders & towel
knife
2 bowls. One for the peeled & cored tomatoes & the other your throw away. It’s easier working over to bowls then, say a bowl & trash can or sink, because you can sit a table working on your tomatoes rather standing.
timer
tongs
Ingredients:
Organic Tomatoes from my garden
salt
water
Steps:
1.Boil a large pot of water.
2.In a clean sink, fill sink up with cold water & Ice
3. Place tomatoes in boiling water for one min.
4. After 1 minute in the hot water bathe, immediately place them in the ice water for 1minute
5. Place tomatoes in a bowl & set aside
6. Repeat steps 3-5, until all of your tomatoes are done
7. Clean & sterilize your jars with boiling water.
8. Add 1/4tsp salt to each jar
7. Core the tomato, then skin it. If you skin, then core, the tomato will fall apart. The skin should peel rather easy.
8. Quarter your peeled tomato & place into jar.
9. Make sure that you fill up your jars completely, but do not over pack.
10. Start to pots of boiling water. One is for your lids, the other for the tomatoes
11. Start boiling your water for your canner.
12. White the mouth of your mason jar. Make sure there is no tomato residue on the outside.
13. Pour boiling water into a jar with tomatoes until it is completely full
14.Retrieve your boiling lids with a pair of tongs, place the lids on the mason jar.
15. Grab your towel & pot holder and twist on lid until it is very tight
16.Once you are done with all your jars. Place your jar in your caner for 10mins.
17. Retrieve, and let them cool.
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I don’t fry too many food. But there are some dishes that are better left to pan frying. Country fried Steak is one of those dishes. I use my breading for both the meat & gravy. This recipes, is my all purpose frying four. It’s very easy to put together, and depending on the herbs and spices, it is really easy to change the flavor of your meet.
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Ingredients:
1 c. white rice four
1/2 c. tapioca four
2 tsp. potato starch
dash of salt
dash of pepper
Cube steak
1 onion
about 8oz milk
1/4c. kefir
half Olive oil & half lard for frying
Mix:
All dry ingredients.
Thoroughly coat your cube steak.
Frying your cubed steak:
1.Heat your oil to medium high. When frying, you want to make sure that you oil is hot enough before you fry. Yet you do not want to fry it to fast. This can burn your four and not cook your meat. *Tip* If you flick some four in the oil and it begins to fry, it is hot enough. If it just sits there, the oil is obviously not ready for frying.
2.Preheat oven @ 200F
2. Star placing your now floured cubed steak into the oil. Be careful not to splatter hot oil on yourself.
3. You do not want to over flip too often. Do not turn until you are able to see the four brown. This may take about 3 to 4 mins per side.
4. When your cubed steak is cooked, place in the oven until you finish your gravy.:
Gravy:
1. Lower temperature of your oil to a medium to low heat.
2. Slice onion in thick slices. Place in onion in same oil you just fried in.
3. Cook long enough for them to begin to soften & caramelize.
4. Remove onions from oil & place to the side
5. Add about 2-3Tbs of your left over flour to oil and begin
6. Begin to fry the flour until it turns a dark light brown.
7. add about 4 oz of milk & whisk until four is eventually incorporated
8. Whisk in kefir, and continue adding milk until your gravy is the right thickness. Make sure that you continue whisking, so that you wont end up with gelatinous lumps.
9. Add salt, pepper or any other spices to your gravy.
10. Add onions
11. Serve on top of your cubed steak
Bon Appetite.
Ok.. I know that is a pretty silly name for Chocolate Chip cookies. We love us some chocolate chip cookies but the GF ones are just horrible. I have yet buy a brand that didn’t taste stale, too hard to bite through, and if you try to dunk in milk they disintegrate. I am a bit of a foodie.. I tend to want things to taste perfect all the time. Blame it on the wonderful women in my life that cooked beautifully for me my whole life. Good tasting food is so pleasurable to the sense.
That being said, it has taken me a few tries to get this right. Same problem as the store bought kind.. too hard.. too tough.. too rough.. too dry..too crumbly.. none came out soft and chewy until now. This is my new favorite recipe. If you have cooked GF before, you know that GF four leans more to the wet side and can be a bit thicker then dealing with general wheat flour.
Ingredients:
Blend together:
1. Pre-heat your oven to 350F
2. Melt a stick of butter in microwave for about 10-15 secs.
3. Blend together: butter, olive oil, vanilla, and eggs
4. mix in: both brown * white sugar until all your wet ingredients are consistent
5. In another bowl. Whisk your flour, salt & baking soda together gently.
6. Pour dry ingredients into wet. About 1 cup at a time.
7. Mix in your chips.
8. Use a teaspoon to scoop your mix. If they are too large they will ooze together.
9. Place on cookie sheet about 3-4inches apart.
10. Be for about 8-10mins depending on your stove.
Bone Appetit!
Sometimes it’s hard for me to get recipes absolute. I tend to cook by tastes & looks. Hopefully this will make sense to to you. When you are making Salsa it’s usually always in thirds. This way you can make as little or as much as you want. And the ratio is about the same no matter how much you make. When I mean in thirds is. 1/3 Red, 1/3 Green, 1/3 white.
1/3-red (6 tomatoes)
1/3-green (1 bunch of fresh cilantro & 2 jalapenos)
1/3-white (3 onions & 1 whole garlic)
1/2- maybe 1 c. vinegar
1/2- maybe 1 c. water
tsp. of Salt
tsp. of Sugar
1 juiced Lemon & it’s zest
-I prefer dicing with with a knife over a food processor. I do not like my salsa to be mushy in any way.
-If you like your salsa to be spicier leave in the jalapeno seeds. If you like it less spicy, de-seed them
-Toss together like your would a salad.
-add salt, sugar, lemon juice & vinegar.
-stir in water. You don not want to it to become too watery, but you also want to take the acid down a notch. Give it a taste. If it needs more water, add a little more. Same as for the salt & sugar.
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