One pan chicken with "stuffing rice"

I call it "stuffing rice" because it has the same flavour profile of my gram's stuffing.

Ingredients:
1 whole fryer
1 cup white rice
2 cups water
1 celery stalk, finely chopped
1/2 an onion, finally chopped'
2 carrots, finely chopped

Seasonings: I used paprika, thyme, garlic and olive oil for the pictured dish.

Oven:350

Layer chopped veg, rice, and water in the bottom of a glass baking dish. If you like, skin your chicken, place it on top and then smear on your spices.
Bake 2 hours, stirring rice occasionally.


This dish is a 2 meal deal. The leftovers can be easily turned into soup by making the bones into 3-4 cups of stock, chopping the chicken, and tossing it all into a pan to warm through.

Miso ginger pork noodles (GF, DF, nut and corn free)

Ingredients:

2-3 pounds boneless pork ribs
1 TBL sesame oil
1/4 cup tamari
1 TBL miso paste
2 TBL freshly grated ginger
2 tsp minced garlic
1 bunch green onion, sliced
about 2 cups thinly sliced bok choy

1 package rice noodles


Slice the pork into thin disks. In a large pot, brown pork with the sesame oil. When browned, turn down to low and add tamari, garlic, miso, and ginger. Let simmer for about two hours.

When pork is meltingly tender, soak noodles in hot water for 3-5 minutes. Add bok choy to pork, followed by the soaked noodles. Garnish with the green onions, and sriracha and sesame seeds if desired.

Happy Fasnacht Day!

It's not often I find myself thinking, "What I really need right now is half a dozen allergy friendly mini donuts." OK, I do, but I usually don't feel strongly enough to do something about it, especially since I'm REALLY trying to avoid sugar. However, today is Fasnacht Day , I decided to indulge. This indulgence was, of course, influenced by Turbo making untold numbers of mini doughnuts in his mini doughnuts iron.

Ratio-wise, these are a variation on my brownie for 2.

Mix together:
1/4 cup mochiko (sweet white rice flour)
1 egg
2 TBL sugar
1 TBL rice milk
1/4 tsp baking powder
dash cinnamon (optional)

Mix together, and fry in your fat of choice (I used olive oil) and dust with powdered sugar.

Happy Fasnacht Day!

Vegan nectarine ice cream and Lemon Angel Food Cake

Last week was hot here in the Pacific Northwest, and I found myself craving peach ice cream. I have never had it before, but it sounded like the best idea. Since my best friend's son is heading back east for his last year of college soon, I decided to make it a celebration.
When I went shopping, it turned out that peaches were $2.49/lb, and nectarines 99 cents/lb, so I altered my goals a little.
I modified and doubled this peach ice cream recipe .

1 33 oz container coconut CREAM, chilled
3 pounds nectarines, pitted and sliced (weighed after pitting)
1 1/3 cup granulated sugar
1 TBL vanilla
2 TBL coconut oil
juice of one lemon

Blend nectarines with sugar and enough coconut milk to emulsify. Place all ingredients in your ice cream maker's tub and process according to manufacturer's directions. It was delicious, but there is no doubt that if I'd sprung for the Pence peaches, it would have been better by an order of magnitude.

I based my angel food cake recipe on the one from Jaques Pepin's Simple and Healthy Cooking . Even though the original recipe has TWO ingredients I cannot eat ( flour and almond extract) the mods were easy and it turned out beautifully!

Oven 350

10 cold egg whites
1 cup granulated sugar
3/4 cup powdered sugar
1 cup mochiko (sweet rice flour)
1 tsp vanilla extract
zest of one lemon

Beat egg whites on high until soft peaks form. Add granulated sugar and vanilla and continue beating until shiny. Sift the powdered sugar,  and mochiko over the egg whites, toss in the lemon zest, and GENTLY fold into the eggs whites until just incorporated. Gently ladle into a cake pan greased with coconut oil, and bake for 15-35 minutes.
This is incredibly tender and not tough at all, as grocery store angel food cakes tend to be. My BFF suggested the mochiko might help; it's way too easy to over work gluten. I think that whether you use gluten or not, two methods are important to keep your angel food cake from getting tough: don't overbeat your egg whites, and don't fold the flour in any more than you have to. Future mods I might try with this would be using orange zest, and replacing some or all of the mochiko with flaked coconut .

Multi-grain GF pizza crust

Pizza crust is something I and every GF cook seem to keep coming back too. There are about a zillion GF pizza crust recipes out there, yet we keep trying to make it better. I came up with this one on Thursday for my youngest son's birthday festivities, and liked it so much I made it again tonight.
Oven 425 F

Mix together :
1/4 cup each flax meal, organic corn meal, and brown rice flour (I use Bob's Red Mill for all)
1 tsp each baking powder and ground oregano
1/2 tsp sea salt
3 jumbo eggs
2TBL extra virgin olive oil

This is a thin crust pizza:

Spread onto a pizza dish that has been generously doused with olive oil. Bake 12-15 minutes. Remove from oven. Top as desired: I used onions, garlic, tomato sauce,mozzarella style Soy Sation  and Hormel uncured pepperoni. Return to oven for 12-15 minutes. Allow to cool at least 5 minutes before cutting.

Thick crust version:

The antidote for banana muffin cravings

I couldn't figure out yesterday why I was craving banana muffins so much- enough to go to the produce market to buy bananas. I don't like bananas, and only eat them in muffin/bread form with plenty of chocolate. Then my daughter reminded me that the night before we had watched Vampire Effect . It all made sense now!

These muffins taste a lot like the original...they main thing you taste is banana. I'd love to try giving one to an unsuspecting person (with no known food allergies, of course) and see if they even miss the grains.

Preheat oven to 350. Mash 2 very ripe bananas. Mix in a bowl with 2 eggs, 1/4 cup melted butter or coconut oil, 1/4 cup turbinado sugar,  1/4 almond flour,  1/2 cup flax meal ( I use Bob's Red Mill ) , 1 cup dark chocolate chips,1/2 tsp salt,  and 1 tsp baking soda. (You will note, so special instructions about "in a separate bowl...".  Nope, I'm all about the dump and mix. Comes of having no dishwasher) .  Pour 1/4 cup batter into into each cup of a lined cupcake tin, and bake for 20-25 minutes. Let cool and enjoy!