Thursday, September 22, 2016

Tzatziki Sauce for Burger (GF)


Tzatziki Sauce for Burger (GF)
(less than 2 cups)


Ingredients:

½ large English Cucumber, peeled and seeded
4 pinches Salt, divided
¾ cup Plain Greek Yogurt
1 tbsp. Fresh Mint, chopped
2 tsp. Olive Oil
1 clove Fresh Garlic, minced

Directions:

Grate cucumber into a colander.  Sprinkle with 2 pinches of salt and let stand 5 minutes.  Then squeeze out excess liquid from cucumber, discarding liquid.  In a medium bowl, place the cucumber and add remaining salt (2 pinches) and other remaining ingredients.  Mix until well combined.  Spread on buns as desired.

Note:               This can be used on many other dishes and adds a great flavor.  For vegan users, substitute the vegan equivalent of Greek yogurt.

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Wednesday, September 21, 2016

Middle Eastern Falafel Burger (GF)


Middle Eastern Falafel Burger (GF)
(4 servings)


Ingredients:

3 cups Chickpeas, canned, drained and rinsed
1 small Yellow Onion, chopped
½ cup Flat-leaf Parsley
3 tbsp. Tahini (sesame paste)
3 tbsp. Ground Flaxseed
2 cloves Fresh Garlic, minced
½ medium Lemon, juiced
¾ tsp. Ground Cumin
½ tsp. Ground Coriander
½ tsp. Salt
¼ tsp. Cayenne Pepper
4 Gluten-Free Burger Buns

Directions:

Combine all ingredients except the buns in a food processor.  Blend until slightly grainy (mixture should not be smooth paste).  Form mixture into 4 equal patties.  Prepare grill (brush and oil) and pre-heat to medium-high.  Grill patties for about 4 minutes per side or until golden brown and heated through.  Grill buns, top with patties and serve with your favorite condiments.

Note:               See next recipe for “Tzatziki” sauce to use with this burger or other dishes.

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Tuesday, September 20, 2016

Gluten-Free and Vegan Burger

It’s my every 4th week Gluten-Free posts.  This week, the recipes are not only GF but “Vegetarian” and “Vegan.”  For vegan diners, you will need to change out one ingredient in the Thursday recipe.

But first, back to talking about Gluten-Free concerns.

I’ll use “Costco” for my example.  If you have ever been to a Costco store, you know they are great about sampling foods they sell.  Most of the sampling is not GF but they do some.  On occasion, they even have days they push gluten-free foods.

I happen to take my grandchildren with when I go.  They think Costco is a neat experience and they get “Fruit Snacks” which are GF.  That helps them with not getting to try many of the samples.

I had really never thought about this, but one day they were sampling some GF bread.  They toasted the bread and put butter on it.  All sounds and looks good here.  Right?

But then you remember that they sample other breads, toasted, with jams on occasion.  Then it hits you, they use the same toaster for both samplings.  It now creates “Cross-Contamination” for one who needs to be GF.

It’s not a free sample for someone who really needs to be “Gluten-Free” in their lifestyle.

I guess what I’m getting at today, is if you are watching out for others that need to be GF, you need to be thinking all the time about your choices.  It’s a bummer but it’s a fact of life for a GF person.

Back to this week’s recipes.  I have a “Middle Eastern Falafel Burger” for you to try on Wednesday.  It is tasty and even meat eaters will enjoy the dish.  That’s especially true because on Thursday, “Tzatziki Sauce for Burgers” is the topping to use on this week’s burger.  The sauce will work for many other dishes too.

So give them a try and “Happy Cooking” until next week.

Thursday, September 15, 2016

Orange Oven French Toast


Orange Oven French Toast
(8 slices)


Ingredients:

8 slices Bread (your choice)
¼ cup Unsalted Butter, melted
1 tsp. Ground Cinnamon
2 tbsp. Honey
3 large Fresh Eggs
½ cup Milk
½ cup Fresh Orange Juice
2 tbsp. Sugar
1 tsp. Fresh Orange Zest
¼ tsp. Salt
¼ tsp. Ground Cinnamon

Directions:

In a small bowl, combine butter, cinnamon and honey.  Spread mixture over a rimmed baking sheet (see note).  In a medium bowl, whisk the eggs and then add the milk, orange juice, sugar, zest, salt and cinnamon until well mixed.  Dip bread into egg mixture turning to coat both sides.  Place on top of butter mixture and repeat through last slice of bread.  Carefully pour remaining egg mixture over bread in baking sheet.  Place in a pre-heated 400-degree oven for 10 minutes.  Now turn each slice of bread over and return for another 10 minutes or until golden brown.

Note:               Depending on your baking sheet and/or size of bread slices, you may need two baking sheets.  You want the bread to lay flat on the baking sheet.  If you use two, divide butter mixture evenly between the baking sheets.

Note:               The size of the bread slices may change how many pieces of French Toast you actually get out of this recipe.

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Wednesday, September 14, 2016

Overnight French Toast


Overnight French Toast
(12 slices)


Ingredients:

12 thick slices Challah Bread
6 large Fresh Eggs
1¼ cups Milk
¼ cup Half and Half
¼ cup Sugar
2 tbsp. Pure Maple Syrup
1½ tsp. Vanilla Extract
¼ tsp. Salt
½ tsp. Ground Cinnamon

Directions:

Place bread slices in a single layer on a rimmed baking sheet (or two) and set aside.  In a large bowl, whisk eggs and then add remaining ingredients.  Whisk until well combined and then pour carefully over the bread.  Turn bread over to make sure it is well coated.  Cover and refrigerate overnight.  Place in a pre-heated 400-degree oven uncovered for 15 minutes.  Carefully flip the sliced of bread over and return to oven.  Bake for 20 more minutes or until golden brown.  Sprinkle with powdered sugar and serve.

Note:               You could also add chopped pecans and/or raisins to the egg mixture before pouring over the bread for added flavor.

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Tuesday, September 13, 2016

French Toast Anyone?

I think most people think “Eggs and Pancakes” when you mention what to have for “Breakfast.”  But there are so many ways to do “French Toast” that you need to try this dish more often.

Just the choice of what bread to use is daunting.  Your big bakery sliced breads probably lead the way with their white, wheat and Texas toast.  But that seems boring to me.

There are French and Italian breads to slice and use.  But how about trying some breads like; challah, brioche or a cinnamon bread (maybe even with raisins).

Now you have the custard or egg mixture do make.  I prefer this simple.  Just eggs, milk, a little sugar and ground cinnamon.  You can get more elaborate using different milks.  Heavy cream and buttermilk come to mind.

You can fry the French Toast in a pan or on a griddle.  French Toast can be done in the oven too.  In fact, this week’s recipes are for the oven.

Wednesday’s “Overnight French Toast” and Thursday’s “Orange Oven French Toast” besides being done in the oven, need to be flipped halfway through the process.

In my cookbook, I offer a basic recipe for the stovetop and a casserole style for the oven.

By the way, my cookbook, “More Than Your First Cookbook,” is now available through “Google” library in a PDF file if you are interested.

“Happy Cooking” until next week and please be sure to share the link with family and friends.  Thanks.

Friday, September 9, 2016

Candied Bacon


Candied Bacon
(16-18 pieces)


Ingredients:

1 lb. Applewood Smoked Bacon, regular thickness
¼ cup brown Sugar, packed
2 tsp. Yellow Curry Powder
1 tsp. Ground Cinnamon

Directions:

Line a sheet pan with parchment paper and place a rack on it.  It will take 2 pans or one pan used twice in the oven.  Separate the bacon slices and lay them on the rack.  In a small bowl, combine the brown sugar, curry and cinnamon.  Sprinkle this mixture over each slice of bacon evenly and as liberal as possible.  Place sheet pan in a pre-hearted 400-degree oven for about 15 minutes.  Bacon should be crisp and glazed when done.  The time will vary because of oven and thickness of bacon slices.  Half way through the baking process, rotate pans 180-degrees for even baking.  Let bacon cool on racks for 2 minutes before removing to a sheet pan lined with paper towels to drain more.  Serve warm.

Note:               The 1 lb. package of regular sliced bacon usually had 16-18 pieces in it.

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