I love waffles so much that I bought my boyfriend one of those crazy waffle-makers with all the bells a whistles last year for his birthday. We ate waffles almost every weekend until I realized how sick they were making me! I looked online of ages trying to find a good Gluten-Free waffle recipe and I have found one! So delicious! And you can omit the eggs too by just adding a little more milk.
Ingredients:
1 cup white or brown rice flour
1/2 cup potato starch
1/4 tapioca flour
2 tsp baking powder
1 tsp salt
1/4 cup oil
2 eggs
1 1/2 cups milk or buttermilk
1 tsp sugar
Directions:
Mix everything together lightly until just mixed. Pour into a hot waffle iron. Serve with fresh homemade butter or homemade yogurt and fresh berries. :)
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Tuesday, April 17, 2012
Monday, April 16, 2012
Gluten Free Stuffed Red Potatoes
This is a great appetizer or side dish to a meal that I found on Glutenfreeda.com last week. I love baby red potatoes so I was disappointed when I realized I only ever stuff the larger baking potatoes.
12 small red potatoes
1 head roasted garlic
handful of herbs - basil, thyme, rosemary, oregano
olive oil
To roast the garlic, cut off the top, rub in olive oil and some salt and pepper, wrap in tin foil and bake for about 35 minutes at 350F. I like to do a few at a time and jar the extra garlic.
Squeeze the garlic out into a bowl with the herbs. Use any or all of the herbs! Mash them together with the olive oil to make a paste.
Cut the potatoes in half and skim a little off the bottom so they stand up without tipping over. Use a spoon or melon baller to remove some of the potato to make room for the filling. Put them all on a baking sheet and fill them with the herb and garlic mixture.
Bake at 350F for 35 minutes or until the potato is soft all the way through. Serve hot or at room temperature. Enjoy!
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12 small red potatoes
1 head roasted garlic
handful of herbs - basil, thyme, rosemary, oregano
olive oil
To roast the garlic, cut off the top, rub in olive oil and some salt and pepper, wrap in tin foil and bake for about 35 minutes at 350F. I like to do a few at a time and jar the extra garlic.
Squeeze the garlic out into a bowl with the herbs. Use any or all of the herbs! Mash them together with the olive oil to make a paste.
Cut the potatoes in half and skim a little off the bottom so they stand up without tipping over. Use a spoon or melon baller to remove some of the potato to make room for the filling. Put them all on a baking sheet and fill them with the herb and garlic mixture.
Bake at 350F for 35 minutes or until the potato is soft all the way through. Serve hot or at room temperature. Enjoy!
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Saturday, April 14, 2012
Easy Homemade Yogurt
I go through a lot of yogurt. It is so good for me so I try to have a serving (at least!) every day for breakfast or in my dinner recipes. It is a great base for so many sauces. I use it to replace sour cream in many of my recipes as it is healthier.
Ingredients:
1L bag of milk
2-3 Tbsp yogurt with active cultures (store bought or leftover from your last batch)
OR
a pack of "Yogurt Cultures"
1) Bring the milk to the boiling point (about 180F). I just wait for the boil to begin and maintain it at that temperature for a minute or two.
2) Take the pot off the heat and let cool to 110F. I usually put my pot in a sink of cool water to cool it down more quickly. It should feel just warm to the touch.
3) Mix your yogurt or pack of cultures in.
4) Pour the mixture into a seal-able container. I used a couple mason jars. Old yogurt containers or anything you have on had works great.
5) You want to maintain the temperature of 90-120F for at least 4 hours now. I turn my oven on until it reaches 115F, shut it off and put my jars inside. I have heard that slow cookers and rice cookers on "warm" setting will work. You can also wrap them in towels and put it in a cooler. Or alternately, you may live in a climate within that temperature range, in which case just leave them on the counter.
5) At the 5 hour mark feel free to take a look at the consistency of the yogurt. Keep in mind that it will thicken in the fridge. Some recipes call for as long as 12 hours. The longer the cultures work, the more sour and tangy the yogurt will become.
6) When it has a custard consistency, put your yogurt in the fridge for an hour or two. Then go ahead and enjoy in your favorite sweet or savory dish!
Remember to keep a couple Tablespoons of yogurt to start your next batch!
Cost to Make: (500g tub)
Milk $6.99/3L (or 2.32/L)
Leftover Yogurt $free (or a couple cents)
= $1.16/500g
Good To Know:
***If your yogurt is not tangy enough, leave it in a warm place for an extra couple hours.
***1L of milk will give you 1L of yogurt. So, if you have a container you like to fill, use that as your measuring cup.
***Yogurt cultures can now be found in the grocery store in the dairy section. Health food stores carry it or it can be purchased online. I would buy a cup of yogurt to use to start your first batch over the trouble of ordering cultures online. There is no difference to the finished product.
***You may use any milk that you would like. I use homogenized because I like the creaminess of the yogurt and I believe it thickens more quickly. Given the option, I would chose organic, hormone free milk. The better the milk, the better the yogurt.
My Favorite Yogurt Recipes:
Cream Cheese from Yogurt
Tzatziki Sauce
Red Potaoes in Curried Yogurt Sauce
Frozen Yogurt
Yogurt, Honey and Banana Facial
How to get Thicker Yogurt
The thickness of your yogurt is based on a few things. First off, the higher the fat content of your milk, the thicker the yogurt will be.
The longer I allow my yogurt to sit, the thicker it gets.
When you bring your milk to the boiling point, keep it there for up to 10 minutes to evaporate some of the liquid out.
When the yogurt is done, you can strain it through a coffee filter or cheesecloth/butter-cloth to take some of the moisture out. The whey will fall through leaving a thicker Greek-style yogurt.
You can add some milk powder to the mixture to thicken it up during the milk boiling stage.
Ingredients:
1L bag of milk
2-3 Tbsp yogurt with active cultures (store bought or leftover from your last batch)
OR
a pack of "Yogurt Cultures"
1) Bring the milk to the boiling point (about 180F). I just wait for the boil to begin and maintain it at that temperature for a minute or two.
2) Take the pot off the heat and let cool to 110F. I usually put my pot in a sink of cool water to cool it down more quickly. It should feel just warm to the touch.3) Mix your yogurt or pack of cultures in.
4) Pour the mixture into a seal-able container. I used a couple mason jars. Old yogurt containers or anything you have on had works great.
5) You want to maintain the temperature of 90-120F for at least 4 hours now. I turn my oven on until it reaches 115F, shut it off and put my jars inside. I have heard that slow cookers and rice cookers on "warm" setting will work. You can also wrap them in towels and put it in a cooler. Or alternately, you may live in a climate within that temperature range, in which case just leave them on the counter. 
5) At the 5 hour mark feel free to take a look at the consistency of the yogurt. Keep in mind that it will thicken in the fridge. Some recipes call for as long as 12 hours. The longer the cultures work, the more sour and tangy the yogurt will become. 6) When it has a custard consistency, put your yogurt in the fridge for an hour or two. Then go ahead and enjoy in your favorite sweet or savory dish!
Remember to keep a couple Tablespoons of yogurt to start your next batch!
Cost to Make: (500g tub)
Milk $6.99/3L (or 2.32/L)
Leftover Yogurt $free (or a couple cents)
= $1.16/500g
Good To Know:
***If your yogurt is not tangy enough, leave it in a warm place for an extra couple hours.
***1L of milk will give you 1L of yogurt. So, if you have a container you like to fill, use that as your measuring cup.
***Yogurt cultures can now be found in the grocery store in the dairy section. Health food stores carry it or it can be purchased online. I would buy a cup of yogurt to use to start your first batch over the trouble of ordering cultures online. There is no difference to the finished product.
***You may use any milk that you would like. I use homogenized because I like the creaminess of the yogurt and I believe it thickens more quickly. Given the option, I would chose organic, hormone free milk. The better the milk, the better the yogurt.
My Favorite Yogurt Recipes:
Cream Cheese from Yogurt
Tzatziki Sauce
Red Potaoes in Curried Yogurt Sauce
Frozen Yogurt
Yogurt, Honey and Banana Facial
How to get Thicker Yogurt
The thickness of your yogurt is based on a few things. First off, the higher the fat content of your milk, the thicker the yogurt will be.
The longer I allow my yogurt to sit, the thicker it gets.
When you bring your milk to the boiling point, keep it there for up to 10 minutes to evaporate some of the liquid out.
When the yogurt is done, you can strain it through a coffee filter or cheesecloth/butter-cloth to take some of the moisture out. The whey will fall through leaving a thicker Greek-style yogurt.
You can add some milk powder to the mixture to thicken it up during the milk boiling stage.
Friday, April 13, 2012
Green Pea Soup
This is a recipe that I love all year round. In the summer I use the fresh peas from my garden, and in the winter I use frozen peas.
Ingredients:
3 Tbsp fresh ginger
5-6 cloves of garlic
1 Serrano pepper (or jalapeno)
1/4 tsp cumin
3 Tbsp ghee or sunflower oil
2 bay leaves
1 medium onion
4 1/2 cups vegetable stock
3 1/2 cups peas
1 tsp sea salt
1 squeeze lemon juice
1) Combine the first 4 ingredients in a mortar or food processor into a paste.
2) Heat the oil or ghee in a saucepan over medium-high heat then add bay leaves and onion and saute.
3) Stir in the paste and cook for another minute or two. Add the vegetable stock, peas, salt and lemon juice and cook until peas are tender.
4) Remove from the heat and puree with a hand mixer.
Serve with a dallop of homemade yogurt and a sprig of mint.
Ingredients:
3 Tbsp fresh ginger
5-6 cloves of garlic
1 Serrano pepper (or jalapeno)
1/4 tsp cumin
3 Tbsp ghee or sunflower oil
2 bay leaves
1 medium onion
4 1/2 cups vegetable stock
3 1/2 cups peas
1 tsp sea salt
1 squeeze lemon juice
1) Combine the first 4 ingredients in a mortar or food processor into a paste.
2) Heat the oil or ghee in a saucepan over medium-high heat then add bay leaves and onion and saute.
3) Stir in the paste and cook for another minute or two. Add the vegetable stock, peas, salt and lemon juice and cook until peas are tender.
4) Remove from the heat and puree with a hand mixer.
Serve with a dallop of homemade yogurt and a sprig of mint.
Wednesday, April 11, 2012
Oven Roasted Garlic Asparagus
The spring started early this year and in turn, so did the asparagus. Already it is popping up at stores everywhere. There are a lot of great things you can do with asparagus. It has a mild flavor that goes well with so many different dishes. I love using it in an omelette or frittata for breakfast. It is great grilled up and put in a salad. I love it baked, fried, grilled or BBQed. It can really be prepared any way you like!Ingredients:
1 lb asparagus
1 Tbsp olive oil
3 Tbsp balsamic vinegar
salt and pepper to taste
Directions:
1) Preheat the oven to 425F.
2) Cut of break the woody ends of the asparagus off. Lay them into the pan and sprinkle with the olive oil, vinegar, salt and pepper.
3) Bake for 10-15 minutes depending on the width of the stalks. Serve hot!
Gluten Free Bean Soup
Bean soup is such a great way to fill up for lunch or dinner! I always make a big batch and jar some while it is hot so I can store it for later. You can also freeze some of the unused soup so it is there when you need a quick lunch. This can also be made vegetarian by simply removing the meat and adding a little more salt.
Ingredients:
2 cups of mixed dried beans (kidney, black, pinto, lentils, northern)
6 cups water
1/2 tsp salt
1 onion, chopped
1 stalk celery, chopped
2 garlic cloves
1 bay leaf
2 ham hocks
1/4 cup salted pork cubes (or bacon)
Directions:
1) Soak the beans overnight or use a quick-soak method.
2) Brown the onion, celery and garlic briefly in a soup pot, then add the rest of the ingredients to the pot. Cover the pot, bring to a simmer and continue to cook for 3 hours until the beans are soft.
3) Cool the ham hocks and remove the meat. Put the meat back into the soup.
This recipe serves 6. Serve with some GF bread or crackers or on its own!
Ingredients:
2 cups of mixed dried beans (kidney, black, pinto, lentils, northern)
6 cups water
1/2 tsp salt
1 onion, chopped
1 stalk celery, chopped
2 garlic cloves
1 bay leaf
2 ham hocks
1/4 cup salted pork cubes (or bacon)
Directions:
1) Soak the beans overnight or use a quick-soak method.
2) Brown the onion, celery and garlic briefly in a soup pot, then add the rest of the ingredients to the pot. Cover the pot, bring to a simmer and continue to cook for 3 hours until the beans are soft.
3) Cool the ham hocks and remove the meat. Put the meat back into the soup.
This recipe serves 6. Serve with some GF bread or crackers or on its own!
Gluten Free Pumpkin Soup
In the fall I was making a batch of pumpkin seeds at the end of the season. The woman who worked the local pumpkin farm told me to take all the pumpkins I could handle... for free! The trick is going a week after Halloween to do your pumpkin shopping! My intention was to gut a few to roast the seeds and throw the flesh to the chickens. But once she helped me fill up my trunk I knew I had way too many. I took the flesh out of them and put them in freezer bags for later use.
All winter I was sneaking pumpkin into chili, pasta sauce and soups. It has a wonderful texture and makes soups smooth and creamy and adds a ton of extra vitamins. Here is a recipe I found for pumpkin soup. Sometimes I season it a little different to suit the meal but this is a great recipe just the way it is!
Ingredients:
1 small pumpkin (about 3 cups pumpkin pulp)
2 Tbsp butter
1/2 cup chopped onion
4 cups chicken or vegetable stock
1/4 tsp ginger
1/4 tsp nutmeg
To Make Pumpkin Puree:
1) Preheat over to 375F. Wash pumpkin, cut in half and remove the insides. Place cut-side-down on the baking sheet or oven rack and bake for 40 minutes or until soft.
2)Scrape out the insides and puree in the blender.
To Make the Soup:
1) Saute the onions in the butter in a soup pot until onions are translucent.
2) Add the stock, spices and pumpkin. Bring to a boil and simmer for 10 minutes. Serve hot with some GF crackers or bread.
Tuesday, April 10, 2012
Easy Vanilla Custard Recipe
Custard can be used in a wide variety of recipes as it is just a simple base. I add some cooked rice to it for an easy rice pudding snack. It is the base for many homemade ice cream recipes and the filling in donuts, pastries and pies. I enjoy it for breakfast over some fresh berries.
2 cups milk
2 Tbsp corn starch
1/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla
Combine milk, sugar and cornstarch in a saucepan over medium heat with a whisk. Scald the milk, stiring constantly.
Remove the milk mixture from the heat. Slowly stir into the beaten egg making sure not to cook the eggs. Immediately return the pan to the heat and cook another 2-3 minutes until it thickens. If you find it easier, cook it over a double boiler.
Remove the pot from the heat and stir in the vanilla. Pour into a bowl or serving cups, cover and put in the fridge to cool.
2 cups milk
2 Tbsp corn starch
1/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla
Combine milk, sugar and cornstarch in a saucepan over medium heat with a whisk. Scald the milk, stiring constantly.
Remove the pot from the heat and stir in the vanilla. Pour into a bowl or serving cups, cover and put in the fridge to cool.
Gluten Free Pear Bread Recipe
I found this recipe just today and had to make it right away. I found it on another great gluten free blog site called Simply...Gluten Free. I knew I needed to share it with you all right away!
1 1/2 cups brown rice flour
1/2 cup tapioca, corn or potato starch
1 tsp baking powder
1 tsp kosher or sea salt
2 tsp ground cinnamon
2 eggs
1 1/3 cup sugar
1/2 cup grapeseed or canola oil
2 tsp vanilla
2 pears, peeled and grated
1 cup walnuts
1) Preheat over to 350F. Grease a 9x5 pan and dust lightly with brown rice flour.
2) Mix together rice, tapioca, baking powder, salt and cinnamon.
3) In another bowl, mix together eggs, sugar, oil and vanilla. Mix wet ingredients into dry ingredients. Add the pears and walnuts and mix lightly.
4) Bake for 60-70 minutes or until a toothpick comes out clean. Serve warm with homemade butter :)
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1 1/2 cups brown rice flour
1/2 cup tapioca, corn or potato starch
1 tsp baking powder
1 tsp kosher or sea salt
2 tsp ground cinnamon
2 eggs
1 1/3 cup sugar
1/2 cup grapeseed or canola oil
2 tsp vanilla
2 pears, peeled and grated
1 cup walnuts
1) Preheat over to 350F. Grease a 9x5 pan and dust lightly with brown rice flour.
2) Mix together rice, tapioca, baking powder, salt and cinnamon.
3) In another bowl, mix together eggs, sugar, oil and vanilla. Mix wet ingredients into dry ingredients. Add the pears and walnuts and mix lightly.
4) Bake for 60-70 minutes or until a toothpick comes out clean. Serve warm with homemade butter :)
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Easy and Delicious Hummus
Hummus tastes amazing as a dip or a spread with veggies, breads and crackers. Hummus is one of my favorite healthy lunch snacks to take with me to work.
1 (15oz) can chickpeas
1/4 cup tahini paste
3 Tbsp fresh lemon juice
1 garlic clove (roasted if you have it)
1/4 tsp ground cumin
salt and pepper to taste
1) Drain the chickpeas and put the liquid aside.
2) Combine all the ingredients in a food processor and blend until smooth. If it is too thick to blend, add some of the chickpea liquid.
Serve at room temperature with a mixed veggie platter, pork or lamb. It is a great spread on a sandwich or pita.
Try mixing in roasted red pepper, fresh herbs or chili flakes to change up the flavor of your hummus. There are so many possibilities!
1 (15oz) can chickpeas
1/4 cup tahini paste
3 Tbsp fresh lemon juice
1 garlic clove (roasted if you have it)
1/4 tsp ground cumin
salt and pepper to taste
1) Drain the chickpeas and put the liquid aside.
2) Combine all the ingredients in a food processor and blend until smooth. If it is too thick to blend, add some of the chickpea liquid.
Serve at room temperature with a mixed veggie platter, pork or lamb. It is a great spread on a sandwich or pita.
Try mixing in roasted red pepper, fresh herbs or chili flakes to change up the flavor of your hummus. There are so many possibilities!
Oven Roasted Brussels Sprouts
I absolutely love brussels sprouts but my boyfriend, not so much. I find that seasoning them and roasting them in the oven actually gets the best results. Its is much more delicious than steaming them (although that has its health benefits). This is super simple, just how I like my recipes to be.
as many sprouts as you think you can handle
olive oil
salt and pepper
1) Preheat the oven to 400F. Take off any yellow leaves and score the bottom of each sprout with an "X".
2) Put the sprouts on a baking sheet and spinkle with vegetable oil (or your favorite oil that can handle hot cooking). Sprinkly with some salt and pepper and roll them around to cover them in seasoning.
3) Put them in the oven and bake for about 35 minutes or until a fork goes in easily, turning once. Serve them hot.
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as many sprouts as you think you can handle
olive oil
salt and pepper
1) Preheat the oven to 400F. Take off any yellow leaves and score the bottom of each sprout with an "X".
2) Put the sprouts on a baking sheet and spinkle with vegetable oil (or your favorite oil that can handle hot cooking). Sprinkly with some salt and pepper and roll them around to cover them in seasoning.
3) Put them in the oven and bake for about 35 minutes or until a fork goes in easily, turning once. Serve them hot.
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Quinoa and Black Beans
This is a recipe I found on AllRecipes a little while back. I was hoping to find it to link to it but for now, here is the recipe as I have it written down. Quinoa and black beans are both amazing for you and I love that this recipe combined them together into a super healthy recipe.
1 onion, chopped
3 cloves of garlic, chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
1 cup frozen corn kernals
2 (15oz) cans black beans
1) Heat up a saucepan with some vegetable oil in it. Brown the onions and garlic in it.
2) Mix the quinoa into the saucepan and cover in the broth. Add the cumin, cayenne and some salt and pepper. Bring to a boil.
3) Reduce heat and let simmer 20 minutes. Stir in frozen corn and simmer 5 more minutes. Add the black beans and serve.
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1 onion, chopped
3 cloves of garlic, chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
1 cup frozen corn kernals
2 (15oz) cans black beans
1) Heat up a saucepan with some vegetable oil in it. Brown the onions and garlic in it.
2) Mix the quinoa into the saucepan and cover in the broth. Add the cumin, cayenne and some salt and pepper. Bring to a boil.
3) Reduce heat and let simmer 20 minutes. Stir in frozen corn and simmer 5 more minutes. Add the black beans and serve.
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Hot Breakfast Cereal
Try changing up the measurements in this recipe to incorporate all your favorites. There is a brand of Old Mill that has a breakfast cereal similar to this but I enjoy making my own combination (and saving some money).
1 cup brown rice
1/2 cup quinoa
1/2 cup millet
1/2 cup buckwheat groats
1/2 cup sesame seeds
1/2 cup flax seeds
1/2 cup cornmeal
1/2 cup amaranth
1) Grind up everything except cornmeal and amaranth. This can be done in a coffee grinder or a mortar and pestle. Put the mixture in a jar or bag to have ready whenever you want some.
2) Stir 1 cup of the grain mix into 4 cups of salted, boiling water and cook for 20 minutes until all the grains are soft. Serve with fresh berries, custard or cinnamon sugar.
If I know I will be rushed in the morning I pop it into the rice cooker and let it do its thing while I get ready. A rice cooker is a great friend when working with grains, beans, lentils or rice on a regular basis. I hope you enjoy!
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1 cup brown rice
1/2 cup quinoa
1/2 cup millet
1/2 cup buckwheat groats
1/2 cup sesame seeds
1/2 cup flax seeds
1/2 cup cornmeal
1/2 cup amaranth
1) Grind up everything except cornmeal and amaranth. This can be done in a coffee grinder or a mortar and pestle. Put the mixture in a jar or bag to have ready whenever you want some.
2) Stir 1 cup of the grain mix into 4 cups of salted, boiling water and cook for 20 minutes until all the grains are soft. Serve with fresh berries, custard or cinnamon sugar.
If I know I will be rushed in the morning I pop it into the rice cooker and let it do its thing while I get ready. A rice cooker is a great friend when working with grains, beans, lentils or rice on a regular basis. I hope you enjoy!
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Lemon Quinoa
Quinoa is an amazing grain that is so good for you. It is full of protein and is therefore great to replace some meat in your diet for a lower fat option. I love having quinoa as a side dish to my main meal.
1 cup quinoa
2 cups water
1/4 cup pine nuts
1/4 cup fresh squeezed lemon juice
2 stalks celery
1/4 red onion
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1) Toast the pine nuts in a hot skillet being careful not to burn them. Put them aside.
2) In a saucepan, combine the quinoa, water and salt and bring to a simmer. Cover and allow to cook 10 minutes until the water is absorbed. You can also use a rice cooker if you would like.
3) Put the cooked quinoa into a serving dish and mix in the remaining ingredients. Add salt and pepper to taste.
This is great served on the side of a rice or chicken dish. Enjoy!
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1 cup quinoa
2 cups water
1/4 cup pine nuts
1/4 cup fresh squeezed lemon juice
2 stalks celery
1/4 red onion
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1) Toast the pine nuts in a hot skillet being careful not to burn them. Put them aside.
2) In a saucepan, combine the quinoa, water and salt and bring to a simmer. Cover and allow to cook 10 minutes until the water is absorbed. You can also use a rice cooker if you would like.
3) Put the cooked quinoa into a serving dish and mix in the remaining ingredients. Add salt and pepper to taste.
This is great served on the side of a rice or chicken dish. Enjoy!
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Ham with Pecan Glaze
One nice thing about not being able to have gluten is that you can have all the meat and vegetables that you can handle! I love ham when I allow myself the treat of having it. This is a delicious recipe that reminds me of dinner with my parents. I hope you enjoy this recipe as much as I do!
1/2 cup brown sugar
4 Tbsp honey
6 Tbsp unsalted butter
1/2 cup chopped pecans
4.5 lb cooked ham
Combine everything but the ham in a saucepan and cook together until the butter is melted.
Preheat oven to 275F. Place the ham in the center of the oven and bake for 10-15 minutes per pound or until the internal temperature is 140F.
About a half hour before the ham is done (for me about 115F) baste the ham with the pecan glaze. Continue to baste every 5 minutes until the ham is cooked.
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1/2 cup brown sugar
4 Tbsp honey
6 Tbsp unsalted butter
1/2 cup chopped pecans
4.5 lb cooked ham
Combine everything but the ham in a saucepan and cook together until the butter is melted.
Preheat oven to 275F. Place the ham in the center of the oven and bake for 10-15 minutes per pound or until the internal temperature is 140F.
About a half hour before the ham is done (for me about 115F) baste the ham with the pecan glaze. Continue to baste every 5 minutes until the ham is cooked.
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Monday, April 9, 2012
Cinnamon Popovers
This is a recipe I found on Glutenfreeda.com when i was looking for ideas for Easter breakfast. It is very simple. It uses a GF flour mix and I have included the GF flour recipe at the bottom.
2 large eggs
2 cups + 1 Tbsp GF flour
1/8 cup polenta
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup milk
Combine all ingredients but the milk and mix until well blended. Then add the milk and blend again. The mix should be cooked from cold so cover it up and put it in the fridge for an hour or even overnight.
Put a small amount of melted butter or oil in each cup of a muffin tin. Put it in the cold over and begin preheating to 400F. When the over/pan are hot, remove the pan and pour the mix evenly among the muffin cups. Put it right back in the oven and bake for 30-35 minutes.
When they are golden brown, remove them from the oven and serve hot!
GF Flour
2 cups rice flour
1/3 cup corn starch
2/3 cup potato starch
1/4 tsp xantham gum
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2 large eggs
2 cups + 1 Tbsp GF flour
1/8 cup polenta
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup milk
Combine all ingredients but the milk and mix until well blended. Then add the milk and blend again. The mix should be cooked from cold so cover it up and put it in the fridge for an hour or even overnight.
Put a small amount of melted butter or oil in each cup of a muffin tin. Put it in the cold over and begin preheating to 400F. When the over/pan are hot, remove the pan and pour the mix evenly among the muffin cups. Put it right back in the oven and bake for 30-35 minutes.
When they are golden brown, remove them from the oven and serve hot!
GF Flour
2 cups rice flour
1/3 cup corn starch
2/3 cup potato starch
1/4 tsp xantham gum
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Monday, April 2, 2012
It's Been A While...
Hello Everyone!
I haven't been updating as regularly as I would like lately but I am back on it! I have been working on a new blog as well as an eBook called Gluten-Free Me: Breakfast Recipes. Keep an eye out for my eBook in the coming months. I have a great collection of breakfast ideas as that can be the hardest time of day to plan meals for.
Thanks for sticking with me! I will have a new post every Monday! And I will keep you up to date on how the eBook is going. If it's a hit, I would love to do a lunch and dinner eBook, and of course, desserts!!
Thanks for reading, please feel free to leave comments, questions and concerns! Happy eating!
I haven't been updating as regularly as I would like lately but I am back on it! I have been working on a new blog as well as an eBook called Gluten-Free Me: Breakfast Recipes. Keep an eye out for my eBook in the coming months. I have a great collection of breakfast ideas as that can be the hardest time of day to plan meals for.
Thanks for sticking with me! I will have a new post every Monday! And I will keep you up to date on how the eBook is going. If it's a hit, I would love to do a lunch and dinner eBook, and of course, desserts!!
Thanks for reading, please feel free to leave comments, questions and concerns! Happy eating!
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