Wednesday, October 01, 2014
I did it! I now have a published cookbook! Finished it last night, uploaded and published thru Smashwords before I had a chance to chicken out. So it is live and for sale for $1.99: JeanC’s Kitchen Gluten Free Cookbook: Favorite recipes, now gluten free.
Wednesday, December 04, 2013
sweet potato stuff I made and I have some yummy lunches this week. I used brandy in the potatoes originally, didn't feel like buying a bottle of bourbon just for one recipe. I added 3 eggs and a bit over a cup of GF all purpose flour and then onto the electric griddle and VOILA! Great use of leftover side dish.
Sunday, March 17, 2013
Been wanting to try my hand at buckwheat pancakes for a while and finally gave them a try today. Didn't really use a recipe, I winged it.
1 cup buckwheat flour
1 cup brown rice flour
egg sub made from flax meal (equivalent to two eggs)
1/4 tsp salt
1 1/2 tsp baking soda
2 tsp xanthum gum (couldn't find my baking powder)
2 tsp brown sugar
1 cup plain yogurt
water to right consistency
So, with the exceptions of the flours, all other measurements are a guess. Not sure if I needed the xanthum gum, but as I said, I couldn't find my baking powder, which I will use next time.
Mixed the dry ingredients, then added the flax meal egg sub, yogurt and then added the water a bit at a time to get the right consistency for the batter.
This recipe will make a lot of 3-4 inch pancakes, so I have some made for breakfast this week.
Hubby really liked them, tho would have like a little more sweetness. That can be solved with using syrup (which we really don't use much), jelly which hubby does like or using honey instead of the brown sugar and adding a bit more. Which I will do next time round.
Monday, October 15, 2012
Don't have specifics on measurements, so here is an approximation for most:
3-4 cups black beans, dried
1 lb ground elk
4 cups turkey stock
1 heaping dollop garlic
1 onion, diced
chili seasoning mix
1 large tomato, diced
I put the beans in my 6 qt crock pot, rinsed them, drained and then covered them with water and let them soak over night. The next morning they filled the crock to a bit over half.
I put the crock in the cooker after draining off the water. I then added 4 cups of turkey stock (you can use beef stick, vegetable stock or simply water. I have LOTS of turkey stock in the freezer). While that was heating up I diced the onion and sauteed it in a little olive oil. Added those to the pot and then browned the elk.
I didn't need to drain the elk, it is very lean. In fact I had to add a little oil when I started browning it. So into the pot went the elk, followed by a can of tomato sauce, half a can of water, a few pinches of kosher salt and a big dollop of already diced garlic (my favorite cheat). I then started sprinkling in some chili seasoning I was given a while back then let the crock pot do it's job.
I would periodically check to see how the seasoning was and added more until it was to just where I could taste it. Since the hubby can't do spicy I did have to keep this fairly mild tho it was enough to get hubby's attention.
I then diced up a very large home grown tomato I was given and into the pot it went and more simmering was to be had.
Having to smell it all afternoon was enough to drive you crazy, it smelled so good. But the wait was worth it. A little cheese and a dollop of sour cream on top and it was a dinner to die for. I made enough for lunches this week and to have some stashed in the freezer for a quick dinner on a cold night.