Thursday, June 22, 2017

Gluten-Free Pie Crust 2 (GF)


Gluten-Free Pie Crust 2 (GF)
(1 double crusted pie)


Ingredients:

1 cup GF Flour (cup4cup)
2/3 cup Tapioca Flour
½ cup Sweet Rice Flour
1 tsp. Xanthan Gum
1 tsp. Guar Gum
½ tsp. Salt
¼ tsp. Baking Soda
3 tbsp. Sugar, divided
½ cup Shortening
½ cup Milk
1 tsp. Cider Vinegar

Directions:

In a food processor, place dry ingredients, 2 tbsp. sugar and shortening and mix well.  Add milk and vinegar and blend until the dough forms a ball.  If it doesn’t form a ball, use a spatula to break up the dough and process again.  Scrape sides if needed.  Remove dough and knead on a floured surface until smooth.  Flatten into a i-inch thick disk and wrap in plastic wrap and chill 1 hour.  Remove dough from refrigerator, cut in half and massage with hands until warm and pliable.  This makes it easier to handle.  Roll the dough to a 10-inch circle between two pieces of heavy-duty plastic wrap that have been dusted with white rice flour.  Use a damp paper towel between countertop and plastic wrap to anchor the plastic.  Keep remaining half tightly wrapped to avoid drying out.  Move rolling pin from center of dough out to the edge, moving it around in a circle in a clockwise fashion to assure uniform thickness.  Remove top plastic and invert crust, centering it in a 9-inch nonstick pie pan (not a black one).  Remove remaining plastic and press crust in place.  Flute edges as desired cutting away excess dough.  Fill with favorite pie filling or blind bake for your desired need.  If making a double crust pie, repeat process with remaining dough and top pie.  Seal dough in your usual way and bake according to your recipe.

Note:               You can use the dough scraps leftover for making some small fruit tarts or wrap tightly in plastic wrap and then in foil or a freezer bag for later use.

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Wednesday, June 21, 2017

Gluten-Free Pie Crust 1 (GF)


Gluten-Free Pie Crust 1 (GF)
(6 dough balls)


Ingredients:

2 cups (1 lb.) Salted Butter, room temperature
1 pkg. (8 oz.) Cream Cheese, room temp
6 cups GF Flour (cup4cup)

Directions:

Place butter and cheese in a food processor and cream together.  Add flour and pulse processor until dough comes together.  Remove from processor and kneed on a floured surface a little.  Divide into 6 equal dough balls and use what you need to make your pie or pies.  Wrap each remaining ball tightly in plastic wrap and freeze until needed.

Note:               Use a food processor instead of a pastry blender to get the result of a great GF pie crust.

Note:               Crust works great for quiche as well as pies.

Ideas for Future Efforts
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Tuesday, June 20, 2017

Gluten-Free Pie Crusts

When it comes to Gluten-Free baking it can be difficult to get the results you desire.  This week I have two “Pie Crust” recipes for you to try.

The first is much easier but both will give you a great base for your favorite pie, quiche or whatever you need a crust for in your food preparation.

Give them both a try and see which one you like best.

But a key to both is the use of a “Food Processor” to combine the dough.  It seems that when making GF dough, it helps create a better end result.  You might find that it helps on other baking that you do for a gluten-free product too.

To pass along another tidbit, I like “Cup4Cup” gluten-free flour for my baking too.  If you have not tried it, it’s worth it the next time you buy GF flour.

Until next week, “Happy Cooking” and please spread the link for this food blog.  Thanks.

Friday, June 16, 2017

Pineapple Salsa


Pineapple Salsa
(about 3 cups)


Ingredients:

2 cups Fresh Pineapple, medium dice
½ cup Red Onion, diced
1 medium Jalapeno, seeded and diced
3 cloves Fresh Garlic, minced
1 bunch Fresh Cilantro Leaves, chopped
5 tbsp. Fresh Lime Juice
1 tsp. Salt
½ tsp. Black Pepper

Directions:

In a medium bowl, toss all ingredient until well combined.  Refrigerate at least 1 hour before serving.  Toss just before serving and offer with your favorite tortilla chips.

Note:               If you like mango, try this recipe substituting it for the pineapple.

Ideas for Future Efforts
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Thursday, June 15, 2017

Strawberry Salsa


Strawberry Salsa
(about 3 cups)


Ingredients:

2 cups Fresh Strawberries, stemmed and chopped
½ cup Red Onion, diced
1 medium Jalapeno, seeded and diced
¼ cup Fresh Cilantro, chopped
2 tbsp. Extra Virgin Olive oil
2 tbsp. Fresh Orange Juice
1 tbsp. Fresh Lemon Juice
to taste Salt and Pepper
Tortilla or Pita Chips

Directions:

In a medium bowl, combine strawberries, onion, jalapeno and cilantro.  In a small bowl, combine oil and juices.  Add oil mixture to strawberry mixture and combine.  Season with salt and pepper to taste and refrigerate at least 1 hour before serving.  Toss before serving with your favorite tortilla or pita chips.

Note:               I like limes over lemons, so try substituting lime juice for a slightly different taste.

Ideas for Future Efforts
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Wednesday, June 14, 2017

Sweet Cherry Salsa


Sweet Cherry Salsa
(3 plus cups)


Ingredients:

3 cups Fresh Sweet Cherries, stemmed, pitted and chopped
¼ cup Red Onion, diced
1 medium Fresh Jalapeno, seeded and diced (optional)
¼ cup Fresh Cilantro, chopped
2 tbsp. Extra Virgin Olive oil
1 tbsp. Fresh Lime Juice
1 tbsp. Fresh Orange Juice
Tortilla or Pita Chips

Directions:

In a medium bowl, combine cherries, onion, jalapeno and cilantro.  In a small bowl, combine oil, lime and orange juice.  Add the oil mixture to the cherry mixture and toss.  Refrigerate at least an hour and toss again just before serving.  Serve with your favorite tortilla or pita chips.

Note:               Try using Rainier cherries instead of the sweet cherries in this salsa for a little different look and taste.

Ideas for Future Efforts
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Tuesday, June 13, 2017

Summer Salsas

This week we offer three “Salsa” recipes for your summer enjoyment.  All three are actually “Fruit Salsa” with a little kick.

They are all easy to make and can be cut in half or doubled depending on the size of your crowd.

The three recipes will run Wednesday, Thursday and Friday this week.  We have “Sweet Cherry Salsa” to start you off.  That is followed by “Strawberry Salsa” and finishes up with a “Pineapple Salsa.”

Trying to get these recipes to you so you can take advantage of these fresh fruits while they are in season.  Late this summer, I’ll try to have some tomato and corn salsas for you to try.  But that will be closer to when they are in season.  Probably in August sometime.

Each recipe uses a jalapeno pepper in them.  I say to seed the pepper before dicing so you have less heat.  If you like the heat, then either leave the seeds in or go to a Serrano pepper to kick it up a bit.

Another option for you with these salsas, is change up your chips a bit.  Try coating the tortilla chips with a little cinnamon sugar to sweeten the taste.  Warm up the chips and then toss them in the cinnamon sugar using a paper bag.  Toss gently.

Please share this link with others and don’t forget to check out the over 650 recipes in the tabs above.  “Happy Cooking” until next week and enjoy the salsas.