Pancakes and more

For the flour mix:
3 parts brown rice flour
2 parts corn starch / potato starch / tapioca starch
2 parts soy flour
1 part almond flour
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For the pancakes
2 1/3 c flour
2T sugar
2tsp b powder
1/2 tsp salt
mix all together

2 beaten eggs
1 1/2 c milk
3T melted butter/oil
1/2 tsp vanilla
mix all together

pour liquids into dry ingredients. Stir, set to sit.

My changes - I did a 1/2 recipe. I accidentally added too much sugar - it could probably use less than the recipe calls for anyway. I also added more vanilla - what the recipe calls for is probably fine here.

For the half-recipe, I used 1T coconut flour. It soaked up the extra moisture, but also did a little too much after sitting for awhile, so I had to add more milk. Maybe if I'd started with the coconut flour in? It gave a lot of flavor, so this one is best used sparingly.
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English Muffins

1c sorghum flour
1c potato starch
1/2 c soy/almond flour
2 tsp xantham gum
1 1/4 tsp salt
mix all together

mix 1 c water and 1/2 c milk and warm to 110-115 degrees
ADD
pinch sugar and 2 1/2 tsp yeast.
Stir. Set aside to sit until it gets poofy.

Add liquid yeast into dry ingredients.
Add 4T olive oil, 2 T honey, 2 eggs
Mix
Rest
Pour into molds, smooth top with wet fingers

Let rise in warm oven. Check on it in 15 minutes - they should have risen to 2x height.

Bake at 350 degrees for 20 to 25 minutes until firm and golden.
remove. cool.
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Lemon Loaf, 350 degrees, 35-40 minutes
2 sticks room temperature butter
1 c sugar
1 1/2 c brown rice flour
2 tsp b powder
4 beaten eggs
rind + juice 1 lemon
Mix all together, pour in greased pan, bake

prick holes, drizzle 1/2 c sugar + rind + juice of 2 lemons

Let stand until cold.

my changes - substitute soy & almond flour for part of brown rice flour
used concentrated lemon juice instead of real lemons. it can work, but it tastes much better with the fresh stuff
I've also made half-loaf. Also works ok. Making it taller means the middle doesn't get as cooked though. Be careful of over-browning... the sugar in it rises to the top and creates a nice crusty-sugar crust, but also gets brown easily.

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Coconut cupcake 350 for 12-15 minutes
1 1/2 sticks of soft butter
3/4 c white sugar
vanilla
3 beaten eggs
3/4 c brown rice
3/4 c corn flour
2 tsp b powder
1/2 c shredded coconut, soaked in 1/2 c boiling water
topp with 4T soft butter + 1 c powdered sugar, add 2 T toasted coconut.

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Cupcakes g-free

Recipe: Gluten-free cupcakes

Chef: Candace Nelson

Ingredients

• 1 cup of butter
• 1 1/2 cups of sugar
• 2 large eggs, at room temperature
• 2 1/2 cups of gluten-free flour blend
• 4 tablespoons of cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 1/4 cups of milk
• 1 teaspoon of white wine vinegar
• 2 tablespoons of red food coloring (LEAVE OUT)
  
• 2 teaspoons of vanilla extract

350 degrees. 18-22 minutes.

Prep: Sift dry (F,C,BS,S). Mix wet (MVV).

Cream butter & sugar. Add eggs.
Alternate adding dry/wet.
Pour, bake. Top with cream cheese frosting. (8 oz cream cheese, 1 tsp vanilla, 4 oz butter, 2-4 c powdered sugar).

finally fish tacos

From Food Network / Epcot catering. I modified to do 1/2 size spices than is here, but kept same ratios. I increased the cinnamon and left out the red pepper, cayenne pepper, and dill. Other modifications below.

• 
  
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt - used regular.
  
• 1/4 tablespoon ground cinnamon
• 1/4 tablespoon red pepper flakes - skipped
  
• 1/4 tablespoon cayenne pepper - skipped
  
• 1/2 tablespoon dill seed - skipped
  
• 1/2 tablespoon ground black pepper
• 1/2 cup soy sauce - used only enough to marinate but not swim
  
• 2 pounds fillet mahi mahi with skin - used frozen fillets
  
• 1/4 cup peanut oil - skipped / sauteed in nonstick pan with small bit of margarine
  
• Mini taco shells - used brown rice, lettuce wraps, and soft corn tacos
  
• Pico de Gallo, store bought - skipped
  
• Chopped fresh cilantro leaves - skipped
  

Directions

Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. (I did less) Drained. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling. (I did less)

Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. (I used some water and finished the steaming after browning)

Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.

Meatloaf crock-pot

1 small bag frozen ground beef, thawed.
rice chex, crushed, mixed with onion powder + garlic powder
2 eggs
a little bit of salsa
green pepper, diced.
mushrooms, diced. - better to salt these first
shredded zucchini - better to salt these first.
cumin, onion, salt, pepper

mush into meatloaf. Cook in crockpot on High.

*notes* drain after 1 hour - lots of water from veges. lots of oil & meat grease.

let cool.

sauce - tomato paste, vinegar, brown sugar. Probably other stuff. I forget.

Ham Fried Rice

from cooks.com, adapted

PINEAPPLE SWEET & SOUR SAUCE

1 lg. can pineapple - I used 2/3 can, with just a little juice 2 1/2 c. pineapple juice - I used probably 1/2 c. 1 can mandarin oranges - I used the juice + fruit 1/4 c. soy sauce - Probably used a little less 1/2 c. + 2 tbsp. brown sugar - just shook some in. probably about right, maybe less 2 tbsp. vinegar - I used 1 tsp rice vinegar 1 carrot, thinly sliced - pre-baked in microwave first, then let cook in sauce. Mix everything up, let simmer MED heat 1 hour (probably 40 min. Carrots prob 20 min). I also added edamame beans (frozen) and let those cook in it. Made white+brown rice Re-heated ham pieces, plain in non-stick pan. Added broccoli (fresh, cut into little florets and pre-baked in the microwave). Stirred to warm. Served as make-your-own layer. Thoughts - I thought needed more vinegar, Michael was ok with it.

Pizza dough g-free

Modified from g-free mommy's recipe;

1/4 cup millet flour (I want to try amaranth, but used soy. could use almond also).

3/4 cup white rice flour (or use a mixture of brown rice and white rice flour) (I used white + soy + tapioca 1/4 c each)

1/4 cup sweet rice flour (this is the glutinous sticky rice flour)

1/4 cup arrowroot starch (or use cornstarch or tapioca starch) (I used tapioca and potato)

1/2 cup tapioca flour (I used potato/tapioca)

2 teaspoons xanthan gum

3/4 teaspoon salt

1 1/2 Tablespoons sugar

1 teaspoon sugar for proofing yeast

2 1/2 teaspoons active dry yeast

3/4 cup warm water, (heated to 115 -120 degrees)

2 Tablespoons ricotta cheese (for casein free try almond meal) (I used the cheese)

2 eggs

2 1/2 Tablespoons olive oil

1/2 teaspoon red wine vinegar or apple cider vinegar (I used rice vinegar)

1 Tablespoon Honey

I did the yeast proofing first, but it rised really high. May wait and do it after combining flours because measuring those out took so long.

So, combine dry ingredients.

Proof yeast.

Combine Wet ingredients (eggs, oil, vinegar, honey, cheese)

Add Wet to dry. Stir. Add yeast mixture. Add water.

Spread oil on pan (I used shortening). Makes one big pan. I spread with oil on my fingers, but the dough was a little wet, so I added potato starch to the top and that worked out fine. Difficult to get brown on a pan though. Dough stays soft. Prebaked for 10 minutes. Let sit. Add sauce, cheese, toppings, put back in. Temp was 350 for prebake, and 375 for last part.

Zucchini casserole

all recipes.com

Ingredients

• 8 small zucchini, cut into 1/4 inch rounds
• 1 onion, sliced
• 6 tomatoes, sliced
• 1/2 pound thinly sliced pepperoni
• 1 (16 ounce) package small curd cottage cheese
• 1/4 pound shredded Cheddar cheese
• 1/4 pound shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
3. Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.

Chicken in Balsamic Vinegar

allrecipes.com - with my edits

Ingredients

• 4 skinless, boneless chicken breasts - pound thin
  
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced - portabella probably taste better
  
• 2 tablespoons all-purpose flour -g-free, or skip and add thickener to reduction.
  
• 2 tablespoons olive oil
• 6 cloves garlic -less
  
• 1/4 cup balsamic vinegar --ok to use 1/8 cup
  
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Directions

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Slow cooker sausage

from allrecipes.com

Ingredients

• 1 (19 ounce) package Bob Evans® Italian Sausage (sausage/ground beef)
  
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 small onion, sliced
• 1 (26 ounce) jar tomato pasta sauce
• 5 sub buns
• 5 slices provolone cheese

Directions

1. In nonstick skillet over medium heat, cook sausage+beef until brown. Place in slow cooker. Add peppers and onion. Top with pasta sauce. Cover and cook on low 4 to 6 hours until sausage is fully cooked. Place sausage in buns; top with peppers, onions, pasta sauce and cheese.

Ham in Foil packet

From allrecipes.com

Ingredients

• 2 ham steaks
• 1/4 cup packed brown sugar
• 1 (8 ounce) can crushed pineapple, drained
• 1 (15 ounce) can sweet potatoes, drained
• 1 cup miniature marshmallows

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet.
3. Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.

New recipe cinn rolls vanilla pudding

Vanilla Pudding Cinnamon Rolls

½ cup warm water
2 Tb yeast
2 Tb sugar
3 ½ oz package instant vanilla pudding, make as directed
½ cup butter, melted
2 eggs
1 tsp salt

6-7 cups flour

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, combine pudding, butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not add too much flour. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Roll out on floured surface to about 34 X 21 inches in size. I don't think I've ever measured my rectangles. Make it however big you want.

Here's where I don't have exact directions. A little vague, I know, but it's all according to preference.

Take softened butter and spread over surface (Don't be too skimpy on the butter). Sprinkle cinnamon over butter (I like cinnamon so I use a lot.) Take handfuls of brown sugar and spread over butter/cinnamon (don't be skimpy here either). Roll it up into one big cinnamon roll log. Cut in 1 1/2 section with a super sharp knife or use floss or thread (way easier than I knife, I think).

Place on a lightly greased cookie sheet and let rise until double. Bake at 350 degrees for 15-20 minutes or until golden brown. Frost with cream cheese frosting or regular icing.

Cream Cheese Frosting

8 oz cream cheese, softened
½ cup butter, softened

1 tsp vanilla
3 cups powdered sugar
2-3 Tb milk

mahi mahi x3

Marinate in lemon + pineapple juice with thyme + basil.
salt + pepper, garlic, onion
top with pineapple
bake 25 min at 350

ginger-lime sauce
1/3 c sour cream - sub yogurt
1 T lime juice
1 tsp fresh ginger
1/4 tsp cumin
cayenne pepper

Mango salsa
mango
avocado
pineapple
jalapeno ---or add mango to salsa

Ginger Glaze

3 tablespoons honey, 3T soy sauce, 3T balsamic vinegar
1tsp fresh ginger, 1 clove garlic, 2 tsp olive oil
marinate 20 min
bake
reduce sauce

Rice with cilantro & carrot
Veges Steamed

Potato Bean Enchilada

From allrecipes.com

Ingredients

• 1 pound potatoes, peeled and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 tablespoon ketchup
• 1 pound fresh tomatillos, husks removed
• 1 large onion, chopped
• 1 bunch fresh cilantro, coarsely chopped, divided
• 2 (12 ounce) packages corn tortilla
• 1 (15.5 ounce) can pinto beans, drained
• 1 (12 ounce) package queso fresco
• oil for frying

Directions

1. Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.
2. Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.
3. Fry tortillas individually in a small amount of hot oil until soft.
4. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

Chicken Scampi

From allrecipes.com

Ingredients

• 1/2 cup butter
• 1/4 cup olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 tablespoon lemon juice
• 4 boneless chicken breast halves, sliced lengthwise into thirds

Directions

1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.

Modification - less oil/butter. Add 1/2 c broth. marinate chicken. add veges.

G-free pie crust

Before I forget the made up recipe:
3 tsp sugar, 1/4 tsp salt, 1 tsp cinnamon+
1/2 c almond flour
1/2 c rice flour
1/2 c sorghum flour
1/2 c potato /tapioca flour blend
mix.
1/4 c shortening, in pieces
1/4 c butter, in pieces
mix.
2 T apple cider vinegar, cold
1 large egg
mix
1/4 c ice cold water to form dough.

The beauty - you can't over work it because there's no gluten!
The downside - browns easily because the sorghum and cinnamon already give it the darker color to start with.