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.