After a long hiatus, ::recipes rediscovered:: will be coming back to life soon.
Stay tuned for a whole new look and additional content in the coming weeks!
14 June 2009
New Look/Content Coming Soon!
After a long hiatus, ::recipes rediscovered:: will be coming back to life soon.
Stay tuned for a whole new look and additional content in the coming weeks!
18 November 2006
Decadent Gluten-Free Pie Crust
This buttery crust will make even the "wheaties" fight over the last piece of pie, I promise. Baby, is it ever good.
Credit where credit is due: this is my dear mama's recipe. She's toiled many long hours in the kitchen, and has cleverly disguising more than one gluten-free pie crust disaster -- but now, disasters no longer. This recipe was photo-copied out of an unknown cookbook and altered a bit to suit our food preferences [necessities!]. You know, maybe grandma really was right when she said that butter solved everything. [Well, except if you are dairy-allergic. In which case, if you are the daring type -- it is the holidays, after all -- you could reach for the shortening. I'm not sure I could bring myself to do so, but this is your pie, darling. You can have your pie, and eat it, too.]
Thanksgiving is so fun at our house. Mama hosts it, and we have the most amazing spread of food. I love how everything is labeled. No wondering here about whether or not the mashed potatoes have dairy, if the gravy was thickened with cornstarch, or if the pumpkin pie crust was dusted with wheat flour. It's all upfront. And we have so much fun. And oh, the pie combinations!
1/3 cup ice-cold water
2 teaspoons apple cider vinegar (not white distilled!)
2 organic, free-range egg yolks
1 cup white rice flour
1 1/2 cups tapioca starch (best buy at an asian grocery)
2 teaspoons xanthan gum (very, very, optional! this usually is grown on corn and will cause a reaction. Use 2 teaspoons guar gum or psyllium husk instead)
1/4 teaspoon non-iodized sea salt
1 cup room-temperature butter [use shortening/lard if you are avoiding dairy!]
Combine cold water, vinegar, and egg yolks in a small bowl.
In a food processer, pulse rice flour, tapioca starch, gum of choice and salt until combine.
Have the small bowl with egg yoke mixture ready. Add chunks of butter [or shortening/lard] and pulse several times briefly, just under ten seconds total, until the flour and fat are the size of small peas. Pour in the egg yolk mixture slowly while the food processor is running just until the ingredients are incorporated. Do not let the dough form a ball!
Scrape the dough out, and roll it between two pieces of tapioca or rice flour-dusted wax paper.
Proceed with your pie filling recipe just as you would with any other crust!
[No food processor? No problem. Just use a pastry cutter to cut the flour and fat together. Once it's in little pieces, switch to a fork. Add the egg yolk mixture by spoonfuls while you are mixing the ingredients all together.]
Credit where credit is due: this is my dear mama's recipe. She's toiled many long hours in the kitchen, and has cleverly disguising more than one gluten-free pie crust disaster -- but now, disasters no longer. This recipe was photo-copied out of an unknown cookbook and altered a bit to suit our food preferences [necessities!]. You know, maybe grandma really was right when she said that butter solved everything. [Well, except if you are dairy-allergic. In which case, if you are the daring type -- it is the holidays, after all -- you could reach for the shortening. I'm not sure I could bring myself to do so, but this is your pie, darling. You can have your pie, and eat it, too.]
Thanksgiving is so fun at our house. Mama hosts it, and we have the most amazing spread of food. I love how everything is labeled. No wondering here about whether or not the mashed potatoes have dairy, if the gravy was thickened with cornstarch, or if the pumpkin pie crust was dusted with wheat flour. It's all upfront. And we have so much fun. And oh, the pie combinations!
1/3 cup ice-cold water
2 teaspoons apple cider vinegar (not white distilled!)
2 organic, free-range egg yolks
1 cup white rice flour
1 1/2 cups tapioca starch (best buy at an asian grocery)
2 teaspoons xanthan gum (very, very, optional! this usually is grown on corn and will cause a reaction. Use 2 teaspoons guar gum or psyllium husk instead)
1/4 teaspoon non-iodized sea salt
1 cup room-temperature butter [use shortening/lard if you are avoiding dairy!]
Combine cold water, vinegar, and egg yolks in a small bowl.
In a food processer, pulse rice flour, tapioca starch, gum of choice and salt until combine.
Have the small bowl with egg yoke mixture ready. Add chunks of butter [or shortening/lard] and pulse several times briefly, just under ten seconds total, until the flour and fat are the size of small peas. Pour in the egg yolk mixture slowly while the food processor is running just until the ingredients are incorporated. Do not let the dough form a ball!
Scrape the dough out, and roll it between two pieces of tapioca or rice flour-dusted wax paper.
Proceed with your pie filling recipe just as you would with any other crust!
[No food processor? No problem. Just use a pastry cutter to cut the flour and fat together. Once it's in little pieces, switch to a fork. Add the egg yolk mixture by spoonfuls while you are mixing the ingredients all together.]
10 November 2006
Corn-Free "Corn" Bread
Okay, I'll admit it. I didn't use real garlic. (I can almost hear the muffled gasps of horror.)
In my own defense, at least I didn't use the chalky supermarket powder. Instead, coarsely ground garlic -- in a cellophane package from the Mexican foods section-- actually hints at the real thing.
But now put the soup on, dearest, and gather 'round the table for an early winter supper.
1 cup white rice flour
2 tablespoons Ancient Harvest quinoa flakes
2 tablespoons sugar
3 teaspoons corn-free baking powder (1 teaspoon cream of tartar, 1 teaspoon arrowroot powder, and 1 teaspoon baking soda)
3/4 teaspoon non-iodized salt
1/2 teaspoon Mexican granulated garlic
sprinkle of caraway seeds
2 tablespoons expeller-pressed oil
1 organic, free-range egg
1/2 cup water
Preheat oven to 425, and grease an 8’’ glass pie plate.
Whisk together dry ingredients in large bowl.
In smaller bowl, combine wet ingredients with fork or whisk. Pour over dry ingredients, combining gently with a rubber spatula just until moist. Do not overmix!
Pout into greased glass pie plate. Top with 1 tablespoon minced onion and a sprinkling of dried parsley or oregano.
Bake for about 17-20 minutes until lightly browned.
Cool, still in pie plate, on wire rack. Cut into wedges and serve with hearty bowlfuls of winter vegetable soup!
(Curious to learn more? Scroll down on this Cook's Thesaraus page and think granulated garlic, NOT garlic "powder".)
In my own defense, at least I didn't use the chalky supermarket powder. Instead, coarsely ground garlic -- in a cellophane package from the Mexican foods section-- actually hints at the real thing.
But now put the soup on, dearest, and gather 'round the table for an early winter supper.
1 cup white rice flour
2 tablespoons Ancient Harvest quinoa flakes
2 tablespoons sugar
3 teaspoons corn-free baking powder (1 teaspoon cream of tartar, 1 teaspoon arrowroot powder, and 1 teaspoon baking soda)
3/4 teaspoon non-iodized salt
1/2 teaspoon Mexican granulated garlic
sprinkle of caraway seeds
2 tablespoons expeller-pressed oil
1 organic, free-range egg
1/2 cup water
Preheat oven to 425, and grease an 8’’ glass pie plate.
Whisk together dry ingredients in large bowl.
In smaller bowl, combine wet ingredients with fork or whisk. Pour over dry ingredients, combining gently with a rubber spatula just until moist. Do not overmix!
Pout into greased glass pie plate. Top with 1 tablespoon minced onion and a sprinkling of dried parsley or oregano.
Bake for about 17-20 minutes until lightly browned.
Cool, still in pie plate, on wire rack. Cut into wedges and serve with hearty bowlfuls of winter vegetable soup!
(Curious to learn more? Scroll down on this Cook's Thesaraus page and think granulated garlic, NOT garlic "powder".)
06 November 2006
Walnut Bars
It's never to early to start thinking about Christmas baking! ;-) I made this recipe last year for the holidays -- and after I put them out on the cookie tray and watched how people started gobbling them down, I immediately went back into the kitchen and wrote down the ingredients.
I credit my inspiration for these to an old church cookbook from the little town in which my grandma and dad grew up. I took some serious liberties with the original ingredients, transforming a traditional recipe into gooey, gluten-free decadence.
Alas, I didn't take a picture of the walnut bars themselves -- but I'm pretty sure they must be somewhere in that pile of goodies!
1 free-range, organic egg (slightly beaten)
1 c. brown sugar
1 teaspoon vanilla (optional, if you can find a corn-free extract)
1/4 c. rice flour
1/4 c. tapioca starch
1/4 tsp. non-iodized salt
1/4 tsp. baking soda
1 c. good quality chopped walnuts
Mix all ingredients together.
Put into greased 8x8 inch pan and bake at 350 F for 18-20 minutes.
Cool slightly. Turn upside down carefully onto aluminum foil (bars will be soft).
Chill completely before cutting into squares. These freeze absolutely wonderfully!
Enjoy!
I credit my inspiration for these to an old church cookbook from the little town in which my grandma and dad grew up. I took some serious liberties with the original ingredients, transforming a traditional recipe into gooey, gluten-free decadence.
Alas, I didn't take a picture of the walnut bars themselves -- but I'm pretty sure they must be somewhere in that pile of goodies!
1 free-range, organic egg (slightly beaten)
1 c. brown sugar
1 teaspoon vanilla (optional, if you can find a corn-free extract)
1/4 c. rice flour
1/4 c. tapioca starch
1/4 tsp. non-iodized salt
1/4 tsp. baking soda
1 c. good quality chopped walnuts
Mix all ingredients together.
Put into greased 8x8 inch pan and bake at 350 F for 18-20 minutes.
Cool slightly. Turn upside down carefully onto aluminum foil (bars will be soft).
Chill completely before cutting into squares. These freeze absolutely wonderfully!
Enjoy!
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