Thursday, May 24, 2018

Light and Fluffy Biscuits (GF)


Light and Fluffy Biscuits (GF)
(6 servings)


Ingredients:

2 cups GF Flour Blend (see note)
4 tsp. Baking Powder
1 ½ tsp. Powdered Psyllium Husk
1 tsp. Sugar
½ tsp. Salt
¼ tsp. Baking Soda
3 tbsp. Unsalted Butter, chilled and cut into pieces
¾ cup Whole-Milk Yogurt
1 large Fresh Egg, lightly beaten
2 tbsp. Vegetable Oil
2 tsp. Fresh Lemon Juice

Directions:

In a large bowl, whisk flour blend, baking powder, psyllium, sugar, salt and baking soda until well combined.  Add butter to flour mixture, breaking up chunks with fingers until only small pea-size pieces remain.  In a separate bowl, whisk together yogurt, egg, oil and lemon juice until combined.  Using a rubber spatula, stir in yogurt mixture to flour mixture until thoroughly combined and no flour pockets remain (about a minute or so).  Cover bowl and let sit at room temperature for 30 minutes.  Place 2 rimmed baking sheets together and line with parchment paper.  Using a 1/3 cup dry measure cup that has been greased or sprayed, scoop a heaping amount of batter and drop onto parchment paper.  Biscuit should be about 2½ inches in diameter and about 1½ inches tall.  Repeat to make 6 biscuits.  Place baking sheet in a pre-heated 450-degree oven on the middle rack.  Bake for about 15 minutes or until golden and crisp.  Rotate pan halfway through baking time.  Transfer sheet to a wire rack and let cool 5-10 minutes before using.

Note:               Use your favorite gluten-free flour blend.  I like cup4cup.

Note:               You should fine powdered Psyllium Husk in the health area of your grocery store.  Just ask someone in that area for help.

Ideas for Future Efforts
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Wednesday, May 23, 2018

Keto Cloud Buns (GF)


Keto Cloud Buns (GF)
(8 buns)


Ingredients:

4 large Fresh Eggs
½ tsp. Cream of Tartar
¼ cup Cream Cheese
½ tsp. Salt

Directions:

Crack eggs and separate whites from yolks.  Put whites in a medium bowl and using an electric mixer, whisk for 1-2 minutes.  Add cream of tartar and continue whisking another minute or until you have soft peaks.  In another bowl, combine yolks, cream cheese and salt on high speed until well combined.  Gently fold in egg whites into this mixture.  Spoon 8 equal mounds on a baking sheet lined with parchment paper.  Space them out as they will expand some.  Place in a pre-heated 375-degree oven for 15-20 minutes or until slightly golden brown on top.

Note:               Have the cream cheese at room temperature before staring.

Ideas for Future Efforts
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Tuesday, May 22, 2018

Gluten-Free Buns/Biscuits for Sandwiches

We have some gluten-free baking for you this week.  As we roll into summer, you’re grilling more.  If you need to be gluten-free, burgers, sausages and hot dogs are not as much fun.

Most GF breads you buy are first, very expensive and second, most are not that good.  So let’s try making a variety of GF items that are less expensive and probably better tasting too.

So this week, there are two recipes to help towards that end.  On Wednesday, try “Keto Cloud Buns” and then Thursday, try the “Light and Fluffy Biscuits” to use with a variety of sandwiches.

The recipes show them in a traditional bun or round shape.  However, you can change the shape to work for sausages and hot dogs too.  Both are free-form results, so just change the way you put it down on the baking sheet.

Another recipe is in the gluten-free tap above that works well too.  It is for “Brazilian Cheese Rolls” and try work will for small burgers.  I use a muffin top baking sheet for these.  I get a dozen with each batch.  Just fill the muffin top cups full.  In my oven, I go for the full baking time suggested.

Give these a try and enjoy grilling season.  Until next week, “Happy Cooking” and spread the link.  Thanks.

Thursday, May 17, 2018

Thai Lettuce Cups with Turkey


Thai Lettuce Cups with Turkey
(4 servings)


Ingredients:

3 tbsp. Canola Oil, divided
3 tbsp. Soy Sauce
2 tbsp. Light Brown Sugar
2 tbsp. Rice Vinegar
1 lb. Ground Turkey
12 Butter Lettuce Leaves
1½ cups English Cucumber, chopped
1 cup Carrots, matchstick-cut
¼ cup Roasted Peanuts, chopped
2 tbsp. Fresh Mint, chopped

Directions:

In a small bowl, combine 2 tbsp. oil, soy sauce, sugar and vinegar with a whisk.  Heat remaining oil in a large skillet over medium heat.  Add turkey and cook about 7 minutes or until lightly browned and crumbled.  Add ¼ cup soy mixture and cook another 4 minutes or until liquid is absorbed.  Place 3 tbsp. turkey mixture in each lettuce leaf.  Top evenly with cucumber, carrot and peanuts.  Drizzle remaining soy mixture evenly each leaf.  Sprinkle with mint and serve.

Note:               Ground chicken or ground pork can be substituted for the turkey.

Note:               Peel cucumbers and carrots before chopping and cutting into matchsticks.

Ideas for Future Efforts
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Wednesday, May 16, 2018

Shrimp and Broccoli Spring Rolls


Shrimp and Broccoli Spring Rolls
(4 rolls)


Ingredients:

1½ cups Broccoli Slaw, packaged
¼ cup Fresh Cilantro Leaves, torn
¼ cup Green Onions, diagonally sliced
4 (8 inch) Round Rice Paper Sheets
4 oz. Cooked Shrimp (see note)
2 tbsp. Peanut Sauce, bottled
1 tbsp. Water

Directions:

Combine broccoli slaw, cilantro and onion in a small bowl.  Fill a large flat dish with water to 1-inch depth.  Place a sheet of rice paper in water and let stand 30-seconds or until just soft.  Place sheet on a flat surface and place about 1/4 of shrimp on one side of sheet.  Leave a 1/2-inch border.  Top with 1/2 cup of broccoli mixture.  Fold sides of sheet toward center over filling.  Starting with the filled side, roll up tightly, pressing seam to seal.  Place roll, seam side down, on a serving platter and cover to keep from drying.  Repeat procedure with remaining rice paper sheets.  In a small bowl, whisk peanut sauce and water together.  Serve with the rolls.

Note:               You can use whatever size shrimp you can find.  Just make sure they are cooked, peeled, deveined and the tails removed.  If you have too large of shrimp, cut up as needed to make them work.

Ideas for Future Efforts
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Tuesday, May 15, 2018

Asian Appetizers or Main Course Dishes

This week’s recipes are traditionally considered Asian appetizers.  In fact, I’ve never seen an Asian menu that lists either of these as an entrée.

But what is the difference between an appetizer and an entrée?  Basically, it’s portion size and price.

In today’s world, however, small plates are becoming popular.  And again, they seem to be between the two previously mentioned categories; both in portion size and price.

It may not be possible to make changes in restaurants, but you sure can at home.

Just add some appropriate side dishes that you like and make a full meal of it.  Use your imagination to surprise your family or dinner party.

Both dishes this week are quick and easy to make starting of Wednesday with “Shrimp and Broccoli Spring Rolls.”  Then Thursday, we have “Thai Lettuce Cups with Turkey” to try.

Have fun making and sharing these tasty recipes.  Until next week, “Happy Cooking” and please be sure to post the link for others.  Thanks.

Thursday, May 10, 2018

Romesco Sauce


Romesco Sauce
(4 servings)


Ingredients:

1 cup Cherry Tomatoes
½ cup Whole Raw Almonds
4 cloves Fresh Garlic, peeled
½ cup Roasted Red Pepper, chopped
¼ cup Extra Virgin Olive Oil
1 tbsp. Red Wine Vinegar
¼ tsp. Smoked Paprika
¼ tsp. Kosher Salt
¼ tsp. Cayenne Pepper

Directions:

On a rimmed baking sheet lined with parchment paper, place the tomatoes, almonds and garlic.  Put in a pre-heated 375-degree oven for 10 minutes.  Remove almonds and continue baking the tomatoes and garlic for an additional 15 minutes.  The tomatoes should be popping open.  Now place the tomatoes and garlic in a food processor along with the remaining ingredients. Process mixture until smooth.

Note:               This sauce goes well with grilled steaks but works with other grilled meats too.

Ideas for Future Efforts
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