½ cup cocoa powder
2 teaspoons corn starch
¼ teaspoon salt
2 egg whites
1 cup chopped walnuts
Bake at 300 degrees for 16 to 19 minutes.
Tuesday, August 8, 2017
Tuesday, August 1, 2017
Sopapillas
https://iamnm.com/10-traditional-new-mexico-recipes/
Yield: 4 dozen medium sopapillas
Temperature: Medium-High
Freezes Well
Ingredients
- 1 1/2 cups warm water
- 4 cups flour
- 2 teaspoons baking powder
- 4 tablespoons shortening or manteca (lard)
- 1 teaspoon salt
Instructions
1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough.
3. Knead dough until smooth, cover, and set aside for 20 minutes.
4. Heat 2 inches of shortening in a heavy pan at medium-high heat.
5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.)
6. Drain sopaipillas on absorbent towels.
Sunday, July 9, 2017
Classic Coleslaw
Classic Coleslaw
(from Lisa)
Serves 4
3/4 cup mayonnaise
3 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 1/2 teaspoons sugar
1 teaspoon caraway seeds
1 head green cabbage
2 large carrots, peeled
4 scallions, white and light green part only, thinly sliced
1/4 cup loosely packed parsley leaves, roughly chopped
In a small bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar and caraway seeds.
Slice the cabbage in half, through the stem end. Remove and discard the core. Thinly slice the cabbage into long, thin strips.
Grate the carrots on the large hole of a box grater.
In a large bowl, combine the cabbage, carrots, scallions and parsley. Add the dressing and toss. Cover and refrigerate at least an hour before serving.
You can improvise with other vegetables on hand, such as brocolli and peas.
(from Lisa)
Serves 4
3/4 cup mayonnaise
3 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 1/2 teaspoons sugar
1 teaspoon caraway seeds
1 head green cabbage
2 large carrots, peeled
4 scallions, white and light green part only, thinly sliced
1/4 cup loosely packed parsley leaves, roughly chopped
In a small bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar and caraway seeds.
Slice the cabbage in half, through the stem end. Remove and discard the core. Thinly slice the cabbage into long, thin strips.
Grate the carrots on the large hole of a box grater.
In a large bowl, combine the cabbage, carrots, scallions and parsley. Add the dressing and toss. Cover and refrigerate at least an hour before serving.
You can improvise with other vegetables on hand, such as brocolli and peas.
Herby Cucumber Salad
Recipe says not to make the recipe in advance as the cucumbers will release too much water.
Herby Cucumber Salad
from Lisa
1/4 cup plain low-fat yogurt
2 tablespoons coarsely chopped dill
1 tablespoon coarsely chopped parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons coarsley chopped fresh mint
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove
5 1/2 cups thinly sliced cucumbers
2 1/2 cups thinly sliced red onions
Combine the first 11 ingredients in a processor or blender and process until well blended. Combine the cucumbers and onions in a large bowl. Drizzle with the yogurt mixture and toss well.
Serves 6.
65 calories per serving
Herby Cucumber Salad
from Lisa
1/4 cup plain low-fat yogurt
2 tablespoons coarsely chopped dill
1 tablespoon coarsely chopped parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons coarsley chopped fresh mint
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove
5 1/2 cups thinly sliced cucumbers
2 1/2 cups thinly sliced red onions
Combine the first 11 ingredients in a processor or blender and process until well blended. Combine the cucumbers and onions in a large bowl. Drizzle with the yogurt mixture and toss well.
Serves 6.
65 calories per serving
Wednesday, July 5, 2017
Gluten free Sausage Gravy
http://allrecipes.com/recipe/232272/gluten-free-sausage-gravy/
Ingredients:
1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
salt to taste (optional)
Prep 10 m
Cook 25 m
Ready In 35 m
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.
Ingredients:
1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
salt to taste (optional)
Prep 10 m
Cook 25 m
Ready In 35 m
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.
Gluten free biscuits, Laura
https://www.whattheforkfoodblog.com/2015/05/04/gluten-free-biscuits/#.WV0ivL-lw2x
gluten free biscuits
Ingredients
gluten free biscuits
Ingredients
2 cups All-Purpose Gluten Free Flour
1 teaspoon Xanthan Gum
1 teaspoon Fine Sea Salt
2 1/2 teaspoons Baking Powder
6 tablespoons Butter, Cubed and cold
3/4 cup Milk
1 teaspoon Xanthan Gum
1 teaspoon Fine Sea Salt
2 1/2 teaspoons Baking Powder
6 tablespoons Butter, Cubed and cold
3/4 cup Milk
Directions
Preheat oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
Another biscuit recipe to consider:
https://glutenfreeonashoestring.com/easy-20-minute-gluten-free-drop-biscuits/
Preheat oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
Another biscuit recipe to consider:
https://glutenfreeonashoestring.com/easy-20-minute-gluten-free-drop-biscuits/
Sunday, July 2, 2017
Copycat Olive Garden Salad Dressing
http://www.delish.com/cooking/recipe-ideas/recipes/a46101/copycat-olive-garden-salad-dressing-recipe/?visibilityoverride
INGREDIENTS
1/2 c. extra-virgin olive oil
1/4 c. mayonnaise
Juice of 1 lemon
1 packet Italian seasoning
1 clove garlic, minced
1 tbsp. freshly grated Pecorino Romano or Parmesan
kosher salt
DIRECTIONS
In a small bowl, whisk together ingredients and season with salt.
Hamburger Steak with onion gravy
http://78recipes.com/hamburger-steaks-with-onion-gravy/
1 lb. ground beef
1 egg
1/3 cup bread crumbs
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1 tsp. Worcestershire sauce
1 tbsp. oil
1 1/2 cup thinly sliced onion
2 tbsp. all-purpose flour
1 cup beef broth
1/2 tsp. salt
How to make it :
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt.
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes.
Monday, June 19, 2017
Sunkofleky~ Czech ham and noodle casserole
https://recepty.vareni.cz/sunkofleky/
Serves 4
Popular Czech classic. The recipe for a quick and tasty meal.
Ingredients:
Serves 4
Popular Czech classic. The recipe for a quick and tasty meal.
Ingredients:
-400 grams (14 ounces) spots pasta (for those of us who are unfamiliar with this, it is flat, square noodle type pasta.
-5 eggs
-100 ml milk (3.4 fluid ounces)
-300 g (10.5 ounces) smoked meat (ham)
salt and pepper
oil
Preparation
Cook the pasta in salted water with a few drops of oil.Drain, rinse briefly with cold water and drain. Cooked smoked meat or ham cut about a centimeter cubes.Preheat oven to 220 ° C.
Put in baking dish drained pasta, toss with cubes of meat, stuffed and put on 15 minutes in the oven.
Meanwhile, whisk the eggs in milk, enough salt and pepper. Pour egg mixture partially baked šunkofleky. Turn down the temperature to 180 ° C and šunkofleky dopečeme.
Šunkofleky baked taste great with pickle. We can also add fresh salad. According to taste, you can add corn or other vegetables. Some people recommend adding onion.
Cook the pasta in salted water with a few drops of oil.Drain, rinse briefly with cold water and drain. Cooked smoked meat or ham cut about a centimeter cubes.Preheat oven to 220 ° C.
Put in baking dish drained pasta, toss with cubes of meat, stuffed and put on 15 minutes in the oven.
Meanwhile, whisk the eggs in milk, enough salt and pepper. Pour egg mixture partially baked šunkofleky. Turn down the temperature to 180 ° C and šunkofleky dopečeme.
Šunkofleky baked taste great with pickle. We can also add fresh salad. According to taste, you can add corn or other vegetables. Some people recommend adding onion.
Thursday, June 15, 2017
Easy Peach Freezer Jam
http://12tomatoes.com/peach-freezer-jam/
20 minutes active; 2 hours inactive to prepare serves 8-10
INGREDIENTS
1 (1.75 oz.) package no-sugar-needed fruit pectin
5-6 ripe peaches, peeled and diced
3/4 cup white sugar
3/4 cup unsweetened white grape juice
5 (8 oz.) mason jars or tupperware containers
1/2-1 tablespoon lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
PREPARATION
Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds, then remove from water and place in an ice bath to prevent further cooking.
Once cool, peel skin off and dice into small pieces. Purée peaches in food processor until smooth.
Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
20 minutes active; 2 hours inactive to prepare serves 8-10
INGREDIENTS
1 (1.75 oz.) package no-sugar-needed fruit pectin
5-6 ripe peaches, peeled and diced
3/4 cup white sugar
3/4 cup unsweetened white grape juice
5 (8 oz.) mason jars or tupperware containers
1/2-1 tablespoon lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
PREPARATION
Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds, then remove from water and place in an ice bath to prevent further cooking.
Once cool, peel skin off and dice into small pieces. Purée peaches in food processor until smooth.
Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.
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