it's official, folks: I'm moving my gluten-free writing and recipes to a new blog! Check it out at glutenfreeglory.wordpress.com. Feedback on layout, colors, and just about anything else is totally welcome - and appreciated.
I'm going to hang onto this blog for awhile in case I get the inspiration to write about things unrelated to food, so don't delete it from your RSS feed just yet!
Sunday, January 15, 2012
Saturday, December 10, 2011
pumpkin, carrot, & parsnip soup
I made this soup from scratch about a week ago and had it for lunch every day this week. It's perfect with some toasted bread and goat cheese. No photos, unfortunately, but it's not much to look at anyway; just really, really tasty!
The recipe is an estimate because I was making it up as I went along, but it should be close. I also made it in stages; the roasted pumpkin happened first, then the turkey stock and soup came a few days later. The stock was inspired by this lovely post from a blog I recently discovered.
turkey stock
2 turkey drumsticks (thanksgiving leftovers!)
thick, green stalks from 2 leeks, cut into 6-inch pieces
3 medium carrots
2 large parsnip roots, halved, cored, and cut into 4-inch pieces
2 small onions, skins removed
1 poblano pepper, seeded and halved
small bunch of fresh tarragon, including stems
6-8 cups water
salt
put the turkey and vegetables in a stock pot (mine holds up to 12 c. of liquid, I think) and cover with water. bring to a boil and then immediately turn down the heat. if foam appears on the surface of the water, skim it off with a spoon. simmer for 1 hour, then remove all of the veggies (set aside the carrots and parsnip for later and discard the rest). remove the turkey long enough to pull all the meat off the bones, then return bones to stock and simmer for another 2-3 hours. add salt to taste.
pumpkin, carrot, and parsnip soup
1-2 lb. roasted pumpkin (I roasted it in the oven at 375 w/butter & maple syrup for about 1.5 hours)
carrots and parsnip from chicken/turkey stock
3-4 c. turkey stock
3/4 c. heavy whipping cream (optional)
combine pumpkin, carrots, parsnip, and 2-3 c. turkey stock in a medium saucepan and bring to a boil. simmer for 20-30 minutes, or until veggies are soft enough to mix. using a hand mixer, puree veggies until smooth. add additional turkey stock to reach desired consistency, and cream, if desired (it's good either way!).
The recipe is an estimate because I was making it up as I went along, but it should be close. I also made it in stages; the roasted pumpkin happened first, then the turkey stock and soup came a few days later. The stock was inspired by this lovely post from a blog I recently discovered.
turkey stock
2 turkey drumsticks (thanksgiving leftovers!)
thick, green stalks from 2 leeks, cut into 6-inch pieces
3 medium carrots
2 large parsnip roots, halved, cored, and cut into 4-inch pieces
2 small onions, skins removed
1 poblano pepper, seeded and halved
small bunch of fresh tarragon, including stems
6-8 cups water
salt
put the turkey and vegetables in a stock pot (mine holds up to 12 c. of liquid, I think) and cover with water. bring to a boil and then immediately turn down the heat. if foam appears on the surface of the water, skim it off with a spoon. simmer for 1 hour, then remove all of the veggies (set aside the carrots and parsnip for later and discard the rest). remove the turkey long enough to pull all the meat off the bones, then return bones to stock and simmer for another 2-3 hours. add salt to taste.
pumpkin, carrot, and parsnip soup
1-2 lb. roasted pumpkin (I roasted it in the oven at 375 w/butter & maple syrup for about 1.5 hours)
carrots and parsnip from chicken/turkey stock
3-4 c. turkey stock
3/4 c. heavy whipping cream (optional)
combine pumpkin, carrots, parsnip, and 2-3 c. turkey stock in a medium saucepan and bring to a boil. simmer for 20-30 minutes, or until veggies are soft enough to mix. using a hand mixer, puree veggies until smooth. add additional turkey stock to reach desired consistency, and cream, if desired (it's good either way!).
Saturday, October 22, 2011
gluten free pizza
More allrecipes.com fun:
I made pizza! It was my first time making a super-tasty crust from scratch. I liked this recipe and will definitely use it again. The dough was chewy, in a good way: not too dried out or too moist, full of flavor from the olive oil and sorghum flour in my flour mix...and the tomato, mozzarella, and basil made for a killer combination!
Adapted from http://allrecipes.com/Recipe/pizza-dough-i/detail.aspx. The original recipe is for 15 servings; I cut that to 5 and ate the whole thing, so they must be small servings! :)
Gluten-free pizza
Serves 1
1 c. gluten-free flour (I used this mix)
1/2 tsp xantham gum
3/4 tsp active dry yeast
1 tsp white sugar
1/4 tsp salt
2 tsp oil (I used olive; recipe calls for vegetable)
1/3 c. warm water (110 degrees: I just guesstimated)
Preheat oven to 375.
Mix dry ingredients; add oil and water and mix until combined. Line cookie sheet with parchment paper and spread out dough (I did mine pretty thin: probably 1/8-1/4 inch and about 10 inches across). Add desired toppings. I spread mine with olive oil, sprinkled some salt, and layered it with sliced mozzarella, sliced tomatoes, and fresh, chopped basil.
Bake 20-25 minutes. Remove from oven and enjoy!
I made pizza! It was my first time making a super-tasty crust from scratch. I liked this recipe and will definitely use it again. The dough was chewy, in a good way: not too dried out or too moist, full of flavor from the olive oil and sorghum flour in my flour mix...and the tomato, mozzarella, and basil made for a killer combination!
Adapted from http://allrecipes.com/Recipe/pizza-dough-i/detail.aspx. The original recipe is for 15 servings; I cut that to 5 and ate the whole thing, so they must be small servings! :)
Gluten-free pizza
Serves 1
1 c. gluten-free flour (I used this mix)
1/2 tsp xantham gum
3/4 tsp active dry yeast
1 tsp white sugar
1/4 tsp salt
2 tsp oil (I used olive; recipe calls for vegetable)
1/3 c. warm water (110 degrees: I just guesstimated)
Preheat oven to 375.
Mix dry ingredients; add oil and water and mix until combined. Line cookie sheet with parchment paper and spread out dough (I did mine pretty thin: probably 1/8-1/4 inch and about 10 inches across). Add desired toppings. I spread mine with olive oil, sprinkled some salt, and layered it with sliced mozzarella, sliced tomatoes, and fresh, chopped basil.
Bake 20-25 minutes. Remove from oven and enjoy!
Tuesday, October 4, 2011
carrot cake (part 2)
Yesterday/tonight I made a carrot cake. It's late, so I'll be brief. If you want an idea of what it looked like, check out my earlier post.
Want the recipe? I adapted this one: http://allrecipes.com/Recipe/carrot-cake-iii/Detail.aspx.
How did I adapt it?
Want the recipe? I adapted this one: http://allrecipes.com/Recipe/carrot-cake-iii/Detail.aspx.
How did I adapt it?
- The last time I used this recipe, the cake turned out a little too oily for my taste, so I cut the vegetable oil and only used 1 cup.
- Also, didn't want it too sweet, so I cut the sugar and only used 3/4 c.
- I made it gluten free! I substituted the 2 cups white flour with 1 cup Bob's Red Mill All-Purpose Gluten-Free Flour (that's a mouthful), 1 cup of my own flour mix (3 parts brown rice flour, 1 part tapioca starch, 1 part quinoa flour), 1 tsp xantham gum, and an extra 1/2 tsp baking powder.
- I added 1/2 tsp nutmeg.
- Finally, I cut the pecans in the cake and frosting. The guy I made it for likes it straight up. :)
Saturday, October 1, 2011
gluten free flour mix
gluten-free flour mix*
3 parts sorghum flour
3 parts potato starch
2 parts tapioca flour
1 part corn flour**
*Borrowed from http://glutenfree.wordpress.com/carol-fensters-new-flour-blend/.
**Corn flour is similar in consistency to masa harina, but doesn't have the added lime. It's slightly finer than cornmeal, and definitely coarser than corn starch. It can be tough to find outside the Hispanic section of the grocery store, so masa harina might make a viable substitution (I say "might" because I haven't tried it!).
3 parts sorghum flour
3 parts potato starch
2 parts tapioca flour
1 part corn flour**
*Borrowed from http://glutenfree.wordpress.com/carol-fensters-new-flour-blend/.
**Corn flour is similar in consistency to masa harina, but doesn't have the added lime. It's slightly finer than cornmeal, and definitely coarser than corn starch. It can be tough to find outside the Hispanic section of the grocery store, so masa harina might make a viable substitution (I say "might" because I haven't tried it!).
Tuesday, August 30, 2011
right vs. left brain
One of my roommates sent me links to two simple, online tests for right- vs. left-brain tendencies. I responded with a snarky, "I feel like I'm not going to be surprised..." and then was, somewhat! I liked the results, so I'm posting them here, but not remotely expecting anyone else to enjoy them half as much as I did. :)
Quizzes here for anyone who wants to try - if you do, please share the results! These kind of things fascinate me. :)
My results
Right brain: 42-25%
Left brain: 55-58%
Lynnae, you are somewhat left-hemisphere dominant with a balanced preference for auditory and visual inputs. Because of your "centrist" tendencies, the distinctions between various types of brain usage are somewhat blurred.
Your tendency to be organized and logical and attend to details is reasonably well-established which should afford you success regardless of your chosen field of endeavor, unless it requires total spontaneity and ability to improvise, your weaker traits. However, you are far from rigid or overcontrolled. You possess a degree of individuality, perceptiveness, and trust in your intuition to function at much more sophisticated levels than most.
Having given sufficient attention to detail, you can readily perceive the larger aspects and implications of a situation or of learning. You are functional and practical, but can blend abstraction and theory into your framework readily.
The equivalence of your auditory and visual learning orientation gives you two equally effective sensory input systems, each with distinctive features. You can process both unidimensionally and multidimen- sionally with equal facility. When needed, you sequence material while at other times you "intake it all" and store it for processing later.
Your natural ability to use your senses is also synthesized in your way of learning. You can be reflective in your approach, absorbing material in a non-aggressive manner, and at other times voracious in seeking out stimulation and experience.
Overall you tend to be somewhat more critical of yourself than is necessary and avoid enjoying life too much because of a sense of duty. You feel somewhat constrained and tend to sometimes restrict your expressiveness. In any given situation, you will opt for the rational, and learning of almost any type should be easy for you. You might need certain ideas explained to you in order to fit them into your scheme of things, but you're at least open to that!
Thursday, August 11, 2011
carrot cake
I need to play around with the recipe a bit more before posting, but I had to share the photo:
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