Banana Bread (GF)

Banana Bread (GF)

(1 loaf)

Ingredients:

½ cup Unsalted Butter, room temperature

1 cup Sugar

2 large Fresh Eggs, lightly beaten

2 ripe Bananas, mashed

2 cups All-Purpose Gluten-Free Flour (see note)

1 tsp. Baking Soda

1/8 tsp. Salt

1 tsp. Vanilla Extract

Directions:

In a large mixing bowl, cream butter and sugar together.  Then add the eggs and bananas and mix until well combined.  In a separate bowl, combine flour, soda and salt.  Stir this mixture into the banana mixture until just moistened.  Now add the vanilla and nuts, if using, until combined.  Pour the batter into a 9x5 loaf pan that has been greased.  Place loaf pan in a pre-heated 250-degree oven for 1½ hours or until a toothpick in the center comes out clean.

Note:               Here you can use your favorite GF flour.  I’m using “Cup for Cup” because it is currently my favorite.

Ideas for Future Efforts

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Apple Spice Muffins (GF)

Apple Spice Muffins (GF)

(12 servings)

Ingredients:

2 cups Almond Flour

1 tsp. Baking Soda

1 tbsp. Ground Cinnamon

1 tsp. Ground Allspice

1 tsp. Ground Cloves

½ tsp. Kosher Salt

4 large Fresh Eggs

1 cup Unsweetened Apple Sauce

4 tbsp. Unsalted Butter, melted

1 tbsp. Vanilla Extract

Directions:

In a large mixing bowl, combine all the dry ingredients and stir to combine.  In a medium bowl, whisk the eggs, apple sauce, butter and vanilla until well blended.  Add the wet ingredients to the dry mix and combine together.  Pour batter into paper-lined muffin tin filling about three-fourths full.  Place muffin tin in a pre-heated 350-degree oven for 15 minutes.  Turn muffin tin about halfway through for even baking.  Remove and let cool for 5 minutes before setting individual muffins on a wire rack to cool a little more.  Serve warm or at room temperature.

Note:               Almond flour is a little pricy but well worth it.

Ideas for Future Efforts

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Gluten-Free Baking

I’m sure all of you that have tried “Gluten-Free Baking” realize it’s not as easy as it sounds.  It is also more expensive compared to regular baking.  That being said, it can still be better tasting and less expensive then purchasing GF bake goods.

Moisture is a big problem with gluten-free baking.  If you don’t get it right, the product can be dense because the yeast couldn’t expand and rise properly.  There’s not enough moisture.  It could have too much moisture and the product will collapse when you take it out of the oven.

The product could be too gritty from the lack of moisture as well because the flour you used wasn’t able to absorb the moisture correctly.

Gluten-Free dough is usually more like a batter.  Although a thick one.  It is also a little sticky or moist.  Which makes it best to oil your hands or use disposable gloves and oil them.  Think mashed potatoes for consistency but shiny and somewhat smooth.

GF baking, unfortunately, takes a little practice to get the outcome you want.  Be sure to make notes to help you with future baking projects.

This week I have a couple of batter recipes for you.  Wednesday’s recipe is “Apple Spice Muffins (GF)” and I think you’ll like them.  “Banana Bread (GF)” is the recipe for Thursday.  If you like bananas, you’ll love this recipe.

So until next week, “Happy Cooking” and I hope this has helped you a little.  Be sure to let me know how the recipes workout for you.  Of course, please share the link with others you think it might help.  Thanks.

Red Potato Salad

Red Potato Salad

(8-12 servings)

Ingredients:

2 ½ lb. medium Red Potatoes

2/3 cup Canola Oil

1/3 cup Red Wine Vinegar

2 tbsp. Dijon Mustard

¾ tsp. Salt

½ tsp. Dill Weed

¼ tsp. Garlic Powder

¼ tsp. Black Pepper

2/3 cup Mayonnaise

2/3 cup Sour Cream

2 cups medium Radishes, halved and sliced

2/3 cup Green Onions, thinly sliced

½ cup Fresh Parsley, minced

4 large Fresh Eggs, boiled, peeled and coarsely chopped

Directions:

Wash and slice potatoes into ¼ inch slices.  Place potatoes in a Dutch oven, cover with water and bring to a boil.  Reduce heat, cover and simmer for 15-18 minutes or until tender.  Transfer potatoes to a large mixing bowl.  In a small bowl, whisk together the ingredients from canola oil to black pepper.  Pour this mixture over the warm potatoes and gently toss to coat.  Cool slightly before covering and refrigerating until mixture is chilled.  Next, in a small bowl, combine mayonnaise and sour cream.  Stir in the radishes, onions and parsley.  Add the mixture to the potato mixture and mix gently.  Place in an appropriate serving bowl, top with the eggs, cover and refrigerate until chilled.  Serve when ready.

Note:               For a little different look, you could dice or wedge the potatoes instead of slicing before cooking.

Ideas for Future Efforts

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German Potato Salad

German Potato Salad

(8-12 servings)

Ingredients:

3 lb. medium Red Potatoes

5 strips Bacon

1 medium Yellow Onion, chopped

¼ cup All-Purpose Flour

2 tsp. Salt

¼ tsp. Celery Seed

¼ tsp. Black Pepper

1¼ cups Sugar

1 cup Cider Vinegar

¾ cup Water

3 tbsp. Fresh Parsley, minced

Directions:

Place potatoes in a Dutch oven, cover with water and bring to a boil.  Reduce heat, cover and simmer for 25-30 minutes or until tender.  Drain and cool.  In a large skillet, cook bacon over medium heat until crisp, remove to a paper towel lined plate.  Reserve 4 tbsp. of the bacon drippings and discard the rest.  Again over medium heat, sauté the onions in the drippings until tender.  Now stir in the flour, salt, celery seed and pepper until blended.  Gradually add the sugar, vinegar and water.  Bring this mixture to a boil over medium-high heat cooking and stirring for about 2 minutes or until thickened.  Slice potatoes into ¼ inch slices and add them and the bacon after crumbing it to the mixture.  Gently stir to combine and heat through.  Transfer to a serving bowl and add parsley before serving warm.

Note:               If you use GF flour in this recipe it can be gluten-free for you.

Ideas for Future Efforts

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Hot and Cold Potato Salads

Last week I had said that “Potato Salad” recipes would be coming in a couple of weeks.  Well, I looked at the calendar and realized that summer in the USA is over half gone.  So I figured I better move the potato salad recipes up so you have time to use them yet this summer.

I’m sure everyone one has a potato salad recipe and that most are different from any of the others.  Actually, that is one of the best things about potato salad.  Variety is the spice of life.

I already have 3 potato salad recipes on this food blog and all have a different taste profile.  So this week I’m adding two more.

The first (Wednesday) is one for a basic “German Potato Salad” and if you are not familiar it’s served warm.  German potato salads use vinegar as their base in the dressing or coating of the potatoes.

On Thursday, I’m offering a “Red Potato Salad” that uses both a vinaigrette and mayonnaise base for its coating.  In this recipe you can slice or cube your potatoes depending on the look you want to present to your fellow eaters.

For any of you that require “Gluten-Free” food, both can be made GF by using the correct substitutions in the recipes.

I hope that you will try and like these recipes.  I also hope that you will share them with others.

Thank you and “Happy cooking” until next week.

Summer Cole Slaw

Summer Cole Slaw

(8 servings)

Ingredients:

4 cups Green Cabbage, finely shredded

2 cups Red Cabbage, finely shredded

2 cups Carrots, shredded

¼ cup Green Onion, diced

¼ cup White Balsamic Pear-Infused Vinegar

½ cup Canola Oil

1 tsp. Celery Salt

½ tsp. Black Pepper

Directions:

In a large bowl, combine shredded cabbages, carrots and onion.  In a small bowl, whisk together vinegar, oil, celery salt and pepper.  Combine both bowls together and refrigerate 2 hours.  Toss mixture again just before serving.

Note:               Use regular white balsamic vinegar if you can’t find the pear-infused one.

Ideas for Future Efforts

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Raman Noodle Cole Slaw

Raman Noodle Cole Slaw

(6 servings)

Ingredients:

1 lb. pkg. Cole Slaw Mix

1 pkg. Beef Raman Noodles, uncooked noodles only

¼ cup Sunflower Seeds

1 small pkg. Slivered Almonds, toasted

3 medium Green Onions, sliced

1 packet from Beef Raman Noodles

¼ cup Sugar

1/3 cup Apple Cider Vinegar

½ cup Canola Oil

Directions:

In a large bowl, combine slaw mix, broken up Raman noodles, sunflower seeds, almonds and onion.  In a small bowl, whisk together the beef packet, sugar, vinegar and oil.  Just before serving, carefully mic the two together and serve.

Note:               It is best to refrigerate both bowls for an hour or 2 before mixing and serving.

Note:               Toast almonds in a dry skillet or on a sheet pan in the oven before adding to mix.

Ideas for Future Efforts

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Summer Cole Slaws that are a Little Different

One of the most popular side dishes in the summer is “Cole Slaw.”  It’s probably second only to “Potato Salad” during this season.  During grilling and picnic season, these two are very popular.

For both of them, there are countless recipes and variations to be found and used.  This week I’m just looking at cole slaw.  In the coming weeks I’ll offer some potato salad recipes too.

I’d say that about 98% of the cole slaw recipes call for a cabbage of some type.  Your basic green cabbage is the base for most.  The red cabbage is usually added for color and a little more nutrition.

Cole slaws usually have either a mayonnaise or vinegar base to their dressings.  This week’s recipes are both vinegar based.  The popularity of yogurt these days has added that ingredient to the mix for based too.

Tomorrow’s recipe of “Raman Noodle Cole Slaw” uses beef Raman noodles in both the slaw mix and the dressing.  I suppose you could use other flavorings of the Raman noodles to give you a different taste profile.

On Thursday, “Summer Cloe Slaw” is the recipe and it uses pear-infused white balsamic vinegar to make its flavor profile a little different.

Be sure to try one of these recipes or some other cole slaw recipe that might inspire your taste buds.

So until next week “Happy Cooking” and be sure to share the link to these and other great tasting recipes and information.  Thanks again for checking in with my “Cabana Boy Cooks” food blog.

Cherry Flatbread

Cherry Flatbread

(2-4 servings)

Ingredients:

1 cup Chickpea Flour, plus more for dusting

½ tsp. Garlic Powder

½ tsp. Salt

½ tsp. Black Pepper

1 tbsp. Olive Oil

4 tbsp. Warm Water

½ cup Ricotta Cheese

¼ cup Gorgonzola Cheese

½ cup Sweet Cherries, pitted and thinly sliced

¼ cup Arugula, finely chopped

Directions:

In a large bowl, whisk together the chickpea flour, garlic powder, salt and pepper.  Add the olive oil, and using your hands, mix in the oil.  Slowly add in water and knead into a ball.  Let dough rest about 10 minutes.  Dust rolling pin and work area with chickpea flour.  Roll out the dough to 1/8-inch thickness.  Transfer dough to a pizza stone or parchment-ling baking sheet.  Bake in a pre-heated 400-degree oven for 10 minutes.  Remove from oven and let cool 5 minutes.  Spread ricotta cheese over flatbread and sprinkle with crumbled gorgonzola, cherries and arugula.  Add freshly ground black pepper if desired to taste.  Slice into wedges and serve.

Note:               If you can’t get gorgonzola or want to use a less expensive blue cheese, it will still taste wonderful.

Ideas for Future Efforts

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Cherry Clafoutis

Cherry Calfoutis

(6 servings)

Ingredients:

½ cup Sugar

1 lb. Sweet Cherries, pitted

3 large Fresh Eggs

1¼ cups Buttermilk

1/3 cup Almond Flour

2 tbsp. All-Purpose Flour

2 tsp. Vanilla Extract

2 tsp. Fresh Ginger, finely grated

¼ tsp. Salt

as needed Powdered Sugar for dusting

Directions:

Grease a 9-inch pie pan with unsalted butter.  Sprinkle with 1 tbsp. of the sugar and arrange cherries in a single layer in the pan.  Set aside.  In a medium bowl, whisk together the eggs, buttermilk, remaining sugar. Almond flour, all-purpose flour, vanilla, ginger and salt until smooth.  Pour mixture evenly over the cherries.  Place dish in a pre-heated 375-degree oven for 50 minutes or until golden brown around the edges and set in the center.  Test with a toothpick, if it comes out clean it is done.  Cool slightly, dust with the powdered sugar and serve warm.

Note:               Try making this dish with Rainier Cherries too for a little difference.

Ideas for Future Efforts

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Sweet Cherry Season

It’s “Sweet Cherry Season” and you can’t beat them for a summer favorite fruit in my opinion.  Just grab some fresh cherries, rinse them and start eating.  If you are outside, I guess you could have a pit spitting contest to see who can go the farthest.  But I wouldn’t do that in front of the children, they may follow suit.

There are several varieties of sweet cherries most of which come out of the northwest area of the USA.  Mainly Washington and Oregon.  The two most popular varieties are “Bing” and “Rainier” cherries.

Fresh sweet cherries are usually just eaten straight away, but there are recipes to use them in too.

I’m offering up two this week.  The first is a French dessert called “Cherry Clafoutis” and that’s Wednesday’s recipe.  It is cherries in a flan type custard.

On Thursday, you can try “Cherry Flatbread” for something different.  It uses chickpea flour instead of all-purpose with ricotta and gorgonzola cheeses and arugula.

For those of you that eat Gluten-Free, with one change in the Calfoutis, they are both available for you to enjoy as well.

Even for today.  “Happy Cooking” until next week and enjoy trying these recipes.  Remember to share the link with others.  Thanks.