Friday, January 12, 2018
Wednesday, May 3, 2017
24 oz Ricotta Cheese
6 large Eggs, separated
1/3 cup Gluten-Free All Purpose Flour
1 cup Super-Fine Sugar
Grated zest of 2 Oranges
Grated zest of 1 lemon
Pinch of Salt
Powdered Sugar, to dust
Preheat the oven to 350 degrees.
Place ricotta in a mixer fitted with a whisk attachment, blend until smooth. Add egg yolks, flour, 6 Tbsp. sugar, orange and lime zest and salt. Whisk to combine.
In a separate bowl, whisk egg whites on low speed until foamy. Increase speed to high and gradually add remaining sugar, whisking until stiff, glossy peaks form: this may take up to 3-4 minutes.
Gently fold one-third of the whites into the ricotta mixture using a spatula until just combined. Gently fold in the remaining whites until just combined.
Pour the mixture into a springform cake pan greased with butter and sprinkled with sugar, bake 45-50 minutes, or until the center is firm and the top is golden brown. The mixture will rise and then drop slightly during cooking.
Allow pan to cool on a wire rack for 20 minutes. Run a knife around the edge of the cake to release from the pan, then turn out and allow to cool completely before serving dusted with plenty of powdered sugar.
Tuesday, May 2, 2017
Monday, May 1, 2017
I finally joined the Instant Pot bandwagon and am very happy with the results so far. The machine can be a little intimidating, but I think it will be worth the time to figure out. One of the first things I prepared were Steel Cut Oats and they turned out perfect. They were creamy and very favorable. I used Penzey's Vanilla Sugar to sweeten mine, although brown sugar, honey or agave would have worked just as well.
Steel Cut Oats
Add 2 cups Water, 1 cup Almond Milk, pinch of Salt, Vanilla Bean and 1 cup of Steel Cut oats into the pot, locked lid into place, set Manuel function to cook for 5 minutes and let the pressure come down. Removed bean, sprinkle with Ground Cinnamon and add sweetener of choice.
Wednesday, January 29, 2014
Brown 1 lb. Hamburger, drain fat. Add 1 Envelope Gluten Free Taco Seasoning, 1-15 oz. can Corn, 1-15 oz. can Chopped Tomatoes, 1-15 oz. can Tomato Sauce and 1-15 oz. can Pinto Beans. Use the liquid in the cans. Add a pinch of Sugar and a pinch of Soda before serving.
Top with crushed corn chips, sour cream and grated cheese.
Friday, January 24, 2014
I came across this recipe in the February 2014 edition of BBC Good Food. I made a few changes to the recipe, but I'm sure it's pretty close to the original. I know I complained some about how hard it was finding ingredients for my recipes while in England, but the same thing happens here. When I went to my local Price Chopper, there were no butter beans! If you need black beans, pinto beans, baked beans or pork and beans, then Price Chopper is the place to shop. I ended up at Hy-Vee where they actually carry butter beans and I was able to make the soup. This is a good soup, especially when the weather is so cold. Serve it up with a nice green salad and some warm bread.
Herby Chicken & Butter Bean Soup
4 chicken thighs
1.5 liters chicken stock
1 Tbsp. olive oil
1 onion, chopped
6 carrots, chopped
3-4 sprigs each rosemary, sage and thyme, leaves picked and chopped
2 tsp. each ground cumin and coriander
1 tsp. turmeric
1/2 tsp. anise seeds
400g can butter beans, drained and rinsed
1 cup frozen peas, thawed
Heat oven to 400 degrees. Sprinkle both sides of chicken thighs with salt and pepper, place on baking sheet and bake for 45 minutes. When the chicken is cooked, remove meat from bones and shred.
Meanwhile, heat oil in large sauce pan. Add onion and cook for 10 minutes until starting to carmelize. Add carrots, herbs and spices and stir for 2 minutes to toast the spices. Add the stock, shredded chicken and butter beans, cook, covered for 30 minutes. Using an immersion blender and blitz the soup, leaving partly chunky. Add thawed peas, heat through and serve.
Saturday, January 18, 2014
Dan and I said while we were in England, a person could make a lot of money by opening up a pancake house there. Of course the English love their traditional breakfast, but some proper pancakes every once in while wouldn't kill you. We actually found a place that served pancakes on Sundays the last weekend we were there, but they were served on ice cold plates and cold by the time they reached us. The flavor was good, but how hard is it to warm a plate? I came across a recipe for pancakes while we were in England, but the serviced apartment we stayed in did not have all the proper tools for cooking. I bought certain things, which we then donated to a thrift shop on our departure, but I knew I could not keep buying kitchen items for a 3 month stay. I decided to work on the recipe and this is what I came up with. They are really good! No need for butter or syrup to top these because the caramelized apples are perfect as a topper.
Proper Pancakes w/Caramelized Apples
for the pancakes:
135g/ 4 3/4 oz. plain flour
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. caster sugar
130ml/ 4 1/2 fluid oz. milk
1 large egg, lightly beaten
2 Tbsp. melted butter
1/2 tsp. vanilla paste
for the apples:
1 apple, sliced
2 Tbsp. butter
2 Tbsp. brown sugar
Turn the oven on to 200 degrees Fahrenheit.
Sift together flour, baking powder, salt and sugar in a large bowl. Lightly whisk milk, egg, melted butter and vanilla paste in medium bowl. Pour milk mixture into flour mixture and beat with a fork until batter is smooth. Let stand a few minutes. Heat a non-stick skillet that has been sprayed with cooking spray over medium heat. When the pan is heated ladle batter into pan and flip when the top bubbles. The batter may seem thick, but that is what you want. Place finished pancakes in warm oven until ready to serve. (Also warm plates in the oven.)
When the pancakes are prepared, add butter, apples and brown sugar to same pan. Cook, stirring for 5 minutes. Serve apples on top of pancakes.