Monthly Archives: August 2013

Aunt Karen’s Spring Roll Dipping Sauce

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My sister Karen introduced us to this fine, very fresh meal.

Aunt Karen’s Spring Roll Dipping Sauce

To be served with a colorful array of sliced vegetables, prepared tofu, ground peanuts, rice/tapioca spring roll rounds, a bowl of hot water and napkins.

saute briefly:
1/4 cup extra-virgin olive or canola oil
1 garlic clove, minced
1 shallot bulb, minced

add to pan:
1/4 cup soy sauce
1 Tbsp. sucanat (or brown sugar)
1 tsp. chili flakes
3/4 cup water

add after mixture comes to a brief boil; then pour into a small, attractive serving bowl:

1 tsp. rice vinegar
juice of half a fresh lime
add to steaming bowl, et voilá!
1 bunch green onions, finely sliced

suggested veggies:
red peppers
red cabbage
carrots
squash

also provide:
cilantro, mint and basil
ground peanuts
chopped limes

 

Family notes:

November 2015: Anna and Maddie prepared this meal for Scott’s 53rd birthday party. We had a small intimate dinner at their 9th East apartment downtown. –Helen

February 2016: Anna’s boyfriend, Tony, and the girls came over for Sunday dinner after an afternoon of sledding with little brother, Petey. We added portobello mushrooms marinated in the dipping sauce and then broiled to the spread. Highly recommended! –Helen

With a rare occurrence of having an actual Sunday off, eating these delicious spring rolls was like the cherry on the sundae of my Sunday. – Tony

 

 

GF Lactose-free Cornbread

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For all those gluten-free, lactose-free cornbread lovers out there!

Gluten-free, Lactose-free Cornbread for Everyone

flour option 1:
1 cup cornmeal
1/4 cup brown rice flour
3/4 cup oat flour

flour option 2:
3/4 cup cornmeal
1/2 cup brown rice flour
1/2 cup bean flour
3 tbsp tapioca flour
1/4 tsp xanthan gum

flour option 3 for wheat eaters:
3/4 cup cornmeal
1 1/4 cup white wheat flour

add to flour:
1/4 cup sucanat or brown sugar
2 tsp baking powder
1/2 tsp salt
1 cup soy milk
1/4 cup canola oil
1 egg

variation 1:
I made a fortuitous mistake and put in 1 1/2 cups cornmeal, so I added 1/2 cup water and 1/2 tsp baking powder. This version has more corny texture. Try it!

Combine dry ingredients. Mix. Add wet ingredients. Try muffins! Bake 20-25 minutes (less for muffins) at 400 F.

Kahuna Confection

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Sage’s Cafe’s Kahuna Confection (near as I can get it)

1 cup unsweetened coconut flakes
1 15 oz. can pineapple chunks in their own juice, thoroughly drained and (important!) frozen
4 fresh dates, pitted and sliced
Put all ingredients in a food processor.

This is a delicacy…like caviar. Serve a small scoop in a small decorative dish after a really satisfying meal.

Lemon Meringue Pie

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Definitely not wheat-free or vegan!

Scott and Helen’s Lemon Meringue Pie
Pie filling (ingredients adapted from The Fannie Farmer Cookbook):

5 tbsp cornstarch
5 tbsp flour
1?4 tsp salt
7/8 cup sugar
5 egg yolks, slight beaten
grated *rind of 3 small lemons or 1 large lemon
1?2 cup + 2 tbsp fresh lemon juice
2 tbsp butter

“Preheat the oven to 425 ?F (220 ?C). Line a 9-inch pie pan with the pastry dough, prick the dough all over and bake for 16-18 minutes, until lightly brown. Mix the cornstarch, flour, salt, sugar, and 1 1/2 cups water in a sauce pan. Cook over low heat, stirring constantly, until thickened, then cook 10 minutes more, stirring frequently, until clear. Remove from
the heat. Stir 1/2 cup of the hot mixture into the egg yolks, then stir the yolks into the remaining mixture and cook, stirring, for another 3 minutes. Remove from the heat and stir in the lemon rind, lemon juice, and butter. Let cool a bit. Spread the lemon mixture in the baked pie
shell and cover with the meringue. Run under the broiler until the meringue peaks are delicately browned, taking care not to burn them.”
*Avoid zest (white); it’s bitter.

Meringue topping:
whip until they are frothy:
5 egg whites

add:
1/2 tsp cream of tartar
whip egg whites until stiff but not dry.

beat in 1/2 tsp at a time:
3 tbsp sugar

beat in:
1/2 tsp vanilla
Bake 10-15 minutes.

Lima Bean Spinach Soup

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Lenitas Fea’s Lima Bean and Spinach Soup
June 2008
Maddie, Katie, Anna all like this! You couldn’t even taste the coconut (if you want more of a coconut flavor, add more coconut flour and water).

1 cup dry lima beans, cooked
1 bunch spinach, finely chopped in food processor
1 chopped onion
2 cloves garlic, minced
olive oil
1-2 tsp bottled curry paste
2 Tbsp coconut flour
salt

Lime Cilantro Barley Quinoa Brown Rice

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Good, but I have no idea where the idea came from.

A kid-friendly whole-grain dish.
cook 5 minutes. Let sit. Chill:
1/4 cup quinoa cooked
1/2 cup + 1/8 cup water.
cook 30-45 min. Chill. Stir into quinoa:
1/4 c hull-less barley
1/4 c wild/brown rice mix
1 1/4 c water.

stir into grains:
1/3 cup pine nuts, sliced almonds or chopped pecans
1/2 cup largely chopped snow peas, snap peas or lightly steamed fresh
peas
2 green onions, finely sliced
1/3 bunch fresh cilantro, finely chopped
juice of 1/2 to 1 whole lime, depending on taste
1/4 cup canola oil
salt to taste

As you can see, there’s great variety possible in the veggies and nuts.
The basics of the seasoning, though, are important because they’re
wonderful.

Parsley Quinoa Salad

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Maddie and Mommy’s Parsley and Quinoa Salad
January 2008
Maddie and I listened to Harry Potter 7 while we made this, apple crisp and Swiss chard.
cook, then cool:
½ cup dry quinoa
1¼ cup water
place in strainer; pour a quart of boiling water:
1 large shallot, sliced
add to quinoa and shallot:
1 head parsley, finely chopped
1 red pepper, sliced
1 tbsp extra-virgin olive oil
lemon juice to taste
red wine vinegar to taste
salt to taste

 

Hearty White Pie Crust

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Hearty White Pie Crust Recipe 2008
mix:
1 c white flour (or Bob’s Redmill gluten-free flour mix)
¼ tsp salt
2 Tbsp flax meal
6 Tbsp oats
cut in:
1/3 c butter
add:
3-4 Tbsp water
Bake at 350?F until golden brown.

I haven’t found a good whole-grain piecrust yet. The flax and oats add a few more nutrients to an unapologetically white-flour pastry. Try coconut flour or oat flour in place of some of the white wheat flour and let me know how it turns out.

Katie’s Polenta Crust

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One evening, Katie suggested I make a pizza crust out of polenta, since her dad can’t eat wheat. Gluten-sensitive persons, this is pizza heaven. Gluten eaters, enjoy this elegant variation of a traditional crust.
1 onion chopped, sautéed in olive oil
1 cup polenta, stirred in
½ tsp salt
1 cup water + 2 eggs (stirred in)
salt

Spread onto pizza stone. Rub with olive oil, herbs, and minced garlic.

Secretly Wheat-Free, Totally Yummy Pancakes

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When I first sent this recipe out in a mass email, Stacey DeGooyer of San Rafael,
California was the first to make it, so she gets the prize!

INGREDIENTS:

4 T oats
4 T flax meal
4 T cornmeal
4 T oat flour*
1 T baking powder
1/4 t salt
3 eggs
3/4 C rice milk

I don’t want to get too repetitive here with all of these great pancake recipes, so
*Option: Replace 1 tbsp oat flour with 1 tbsp coconut flour for a slightly
different flavor.

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