I've been gluten free for two and a half years. That's long enough to learn how to cook, start a recipe blog, and find a way to safely enjoy a delicious but gluten free version of almost all of the glutenous foods I behind. But despite my best efforts in the kitchen, I still hadn't mastered sweet rolls and I was starting to get pretty desperate. I love Eleanor's Bake Shop and their delicious cinnamon rolls, but I just don't make it there very often. I needed to be able to make my own sweet rolls for special occasions like Christmas morning.
I'm happy to announce that I finally have a recipe good enough to use myself on a regular basis and good enough to post here. I'll divide the credit for this amazing recipe between the Pioneer Woman and Grandpa's Kitchen.
(You might be tempted to alter the ingredients or process just a bit because you have skim not whole milk, margarine not butter, or another flour mix, or because you are in a bit of a hurry. Do so at your own risk. And don't say I didn't warn you if they don't turn out because you didn't follow my instructions.)
Basic Dough (makes 12 rolls)
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 tablespoon yeast (invest in the good stuff, and keep it in your fridge)
5 cups Grandpa's Kitchen Flour blend, plus extra for rolling out the dough
1/2 tablespoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1. Mix milk, sugar, and oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer that lukewarm but not hot. Test it on your wrist. If it feels hot, you're not ready for the next step. Be patient!
2. Sprinkle yeast over the surface of the liquid, then add 4 1/2 cups of flour. Stir gently until totally combined. Your dough will be very wet and sticky. Cover with a clean tea towel and allow to sit for one hour.
3. Add 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough makes it easier to handle.)
4. Preheat oven to 375 degrees. Butter a large baking dish generously.
5. Turn the dough onto a floured surface. Roll into a rectangle. Roll as thin as possible.
6. Top with filling of your choice - see below.
7. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 inch tick rolls and lay the slices, cut side down, into the buttered baking dish.
8. Allow to rise 20 minutes, then place in the oven and bake for 15 to 20 minutes or until deep golden brown on top.
9. Top with frosting while warm and enjoy!
Filling ideas:
- Cinnamon rolls: butter, cinnamon, and brown sugar (raisins optional)
- Lemon blackberry: butter, zest of 2 lemons, sugar and one cup blackberries (blueberries or raspberries would work too)
- butter, sugar, and orange zest
- butter, apples, cinnamon, and nutmeg
Original Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/2012/11/blueberry-lemon-sweet-rolls/
Showing posts with label how to. Show all posts
Showing posts with label how to. Show all posts
December 1, 2012
August 21, 2012
Grocery Store Tips
One of the hardest experiences I had when I first went gluten free was my first trip to the grocery store. From what I've heard, this is a hard experience for most people. Below is a list of a few tips that I've learned to have a successful trip to the grocery store (successful in this case means actually coming home with food, not accidentally bringing home gluten, not having a melt down in the store, and not spending $200 on a week of groceries unless you're feeding a large family).
-Stick to the outside of the store. Vegetables, meats, dairy, etc are all gluten free, healthier, and cheaper than the main aisle foods like cookies and cereals and pastas.
-If you are going to adventure into the middle of the store, have a plan of what you need and stick to it. Don't be tempted by your old favorite gluten-containing snack or treat. Also, try to shop the sales or use coupons to save on cake mixes, cereals, gluten free flours, etc.This is where the cost of eating gluten free really starts to add up.
-Plan your meals ahead of time. It's really hard to look at the grocery store and try to come up with plans when you are surrounded by gluten. I also inevitably forget a couple things, which requires me to repeat the entire experience over again. If I plan ahead, I also save a lot of money and I avoid the gluten free convenience foods that aren't super nutritious and don't actually fill me up.
-Take your detailed list exactly is gluten free and what is not with you to the store. Especially the first few times. You need to check your labels on every food, every time. Manufacturers change their ingredients all the time. This does get easier as time goes on, but it can be a really daunting task at first.
-Take a gluten free friend on your first outing, someone who knows how to shop, who knows what to buy/cook/eat, and who can guide you through the process. They will open your eyes to ideas you couldn't have figured out yourself, and they will give you some confidence for your future trips.
-Stick to the outside of the store. Vegetables, meats, dairy, etc are all gluten free, healthier, and cheaper than the main aisle foods like cookies and cereals and pastas.
-If you are going to adventure into the middle of the store, have a plan of what you need and stick to it. Don't be tempted by your old favorite gluten-containing snack or treat. Also, try to shop the sales or use coupons to save on cake mixes, cereals, gluten free flours, etc.This is where the cost of eating gluten free really starts to add up.
-Plan your meals ahead of time. It's really hard to look at the grocery store and try to come up with plans when you are surrounded by gluten. I also inevitably forget a couple things, which requires me to repeat the entire experience over again. If I plan ahead, I also save a lot of money and I avoid the gluten free convenience foods that aren't super nutritious and don't actually fill me up.
-Take your detailed list exactly is gluten free and what is not with you to the store. Especially the first few times. You need to check your labels on every food, every time. Manufacturers change their ingredients all the time. This does get easier as time goes on, but it can be a really daunting task at first.
-Take a gluten free friend on your first outing, someone who knows how to shop, who knows what to buy/cook/eat, and who can guide you through the process. They will open your eyes to ideas you couldn't have figured out yourself, and they will give you some confidence for your future trips.
Gluten Free Convenience Foods
I love to cook. I really, really enjoy my time in the kitchen. My roommates can all tell you that the thing I do when I'm stressed from a bad day at work or when I need to feel re-energized about life is cook. In fact, you can tell how stressed or burnt out I am by how much I make or how complicated the dishes are. If you ever see me attempting cinnamon rolls, I'm probably so far gone that you shouldn't even bother trying to get me to talk about it.
However, I understand that cooking a meal every night is simply not a reality for most people. Maybe it's because you don't enjoy the kitchen or you feel you can't cook (although I certainly hope that my blog is helping to make cooking more accessible to you). Maybe it's because you cook for one or two and simply don't need to cook every night. Or maybe, like me during the last couple of months, you're physically not able to be in the kitchen much. It could be because you are recovering from surgery, just had a baby, are having other health problems, etc.
The point is, we all have times that we need convenience foods. And gluten-free convenience foods can tricky. There aren't a lot of frozen dinners that are gluten free (none at my local grocery store the last time I checked), and fast food isn't a particularly healthy or safe option. Here are some of the foods that got me through my recent surgery and recovery and that I hope will inspire you to create your own go-to list of foods you can have ready if you aren't able to cook.
-Scrambled eggs are an excellent source of protein, are pretty easy to prepare, and you can add tons of vegetables, cheeses, even potatoes to get a more hearty or nutritious meal
-Cheese: pick your favorite type and form. I like string cheese. I also like to roll up sliced cheese and lunch meat
-Quesadillas: Always, always, always have corn tortillas and grated cheese on hand. If you need more protein, add lunch meat to the inside or eat it on the side. You can get as fancy as you want with this by added green onions or cilantro, guacamole or salsa, cubes of chicken or bacon crumbles, etc.
-Lunch meat doesn't have to be part of a sandwich. I eat it plain on the side of something lacking protein, combine it with cheese as described above, throw it in with eggs, etc.
-Instant mashed potatoes were a total lifesaver for me. They are a comfort food, gentle on my stomach (which was protesting the pain meds), and easy to prepare.
-Grilled cheese sandwiches require a little planning (you have to have gluten free bread on hand) but they are easy to prepare otherwise. I keep a loaf of bread in the fridge for nights I need to pull out a quick dinner.
-Breakfast foods such as Van's frozen waffles, pancakes from Bisquick mix, cereal, or french toast (if you have bread on hand) can be quick and easy. They aren't the most balanced or nutritious, but if you have some fruit on hand and add in eggs or lunch meat you have a pretty decent meal.
-Make ahead freezer meals: This is one option I wish I had taken advantage of more when I had my surgery. Pinterest and recipe blogs have tons of recipes that you can prepare and throw in freezer bags in the freezer. Then, when you are ready, simply dump it into a crock pot and come back a few hours later to a fresh nutritious meal that takes almost no effort. Alternately, you could at least chop all the vegetables and have meats frozen in a marinade to make prep work really easy and save yourself at least part of the work in the kitchen.
However, I understand that cooking a meal every night is simply not a reality for most people. Maybe it's because you don't enjoy the kitchen or you feel you can't cook (although I certainly hope that my blog is helping to make cooking more accessible to you). Maybe it's because you cook for one or two and simply don't need to cook every night. Or maybe, like me during the last couple of months, you're physically not able to be in the kitchen much. It could be because you are recovering from surgery, just had a baby, are having other health problems, etc.
The point is, we all have times that we need convenience foods. And gluten-free convenience foods can tricky. There aren't a lot of frozen dinners that are gluten free (none at my local grocery store the last time I checked), and fast food isn't a particularly healthy or safe option. Here are some of the foods that got me through my recent surgery and recovery and that I hope will inspire you to create your own go-to list of foods you can have ready if you aren't able to cook.
-Scrambled eggs are an excellent source of protein, are pretty easy to prepare, and you can add tons of vegetables, cheeses, even potatoes to get a more hearty or nutritious meal
-Cheese: pick your favorite type and form. I like string cheese. I also like to roll up sliced cheese and lunch meat
-Quesadillas: Always, always, always have corn tortillas and grated cheese on hand. If you need more protein, add lunch meat to the inside or eat it on the side. You can get as fancy as you want with this by added green onions or cilantro, guacamole or salsa, cubes of chicken or bacon crumbles, etc.
-Lunch meat doesn't have to be part of a sandwich. I eat it plain on the side of something lacking protein, combine it with cheese as described above, throw it in with eggs, etc.
-Instant mashed potatoes were a total lifesaver for me. They are a comfort food, gentle on my stomach (which was protesting the pain meds), and easy to prepare.
-Grilled cheese sandwiches require a little planning (you have to have gluten free bread on hand) but they are easy to prepare otherwise. I keep a loaf of bread in the fridge for nights I need to pull out a quick dinner.
-Breakfast foods such as Van's frozen waffles, pancakes from Bisquick mix, cereal, or french toast (if you have bread on hand) can be quick and easy. They aren't the most balanced or nutritious, but if you have some fruit on hand and add in eggs or lunch meat you have a pretty decent meal.
-Make ahead freezer meals: This is one option I wish I had taken advantage of more when I had my surgery. Pinterest and recipe blogs have tons of recipes that you can prepare and throw in freezer bags in the freezer. Then, when you are ready, simply dump it into a crock pot and come back a few hours later to a fresh nutritious meal that takes almost no effort. Alternately, you could at least chop all the vegetables and have meats frozen in a marinade to make prep work really easy and save yourself at least part of the work in the kitchen.
March 18, 2012
Snack ideas
Another hard part of transitioning to living gluten free is figuring out what to eat for snacks. Here are some of my favorites:
Trio bars: Trio bars are fruit, nut, and seed bars. I buy the big box at Costco. They taste great and are a great source of protein. It's a great pre-gym snack.
Nuts, trail mix, etc: These can also be high protein. Just make sure that you check the ingredient lists to make sure everything is gluten-free. Not all brands will be safe.
Popcorn: Check labels but most are gluten free.
Fresh fruits and veggies: You really can't go wrong with fresh, whole fruits and veggies. If you can, try to pick things that will be high in fiber (it can be hard to get enough fiber when you are gluten free). I usually cut up a few days worth of fruits and veggies and put individual servings in ziplock bags in my fridge then I can just grab 3-4 to take with me to work.
Salads: Add toppings like meat, hard boiled eggs, and nuts for extra protein.
Hummus: I love hummus. You can buy it at the store but it's pretty easy to make yourself at home. I prefer to eat hummus with carrots, bell peppers, and cucumbers but you can also have it with tortilla chips.
Lunchmeat: Make sure to check labels. Sometimes processed meat has gluten.
Eggs: High in protein but they require a little more preparation than most of the other things on this list. Try scrambled, omelets, or fried. For an quicker option, try making hard-boiled eggs ahead of time or mix eggs and your favorite toppings then bake in muffin tins and freeze for a quick snack.
String cheese
Yogurt
Gluten free cereal or granola: I know cereal is traditionally a breakfast food but I enjoy it for snacks too. I eat it dry or with milk, depending on where I am and what else I'm doing while I eat. In addition to the specialty gluten free cereals, check out Chex (not Wheat Chex), Pebbles, and gluten-free Rice Krispies.
Smoothies: Try blending one yogurt with 1 cup frozen fruit and 1/2 cup sugar-free juice. You could substitute Greek yogurt, add protein powder, add more fruit, or even add spinach.
Muffins, breads, etc: I wouldn't rely on these in general but if you have made/bought gluten free baked goods they make a great snack.
Trio bars: Trio bars are fruit, nut, and seed bars. I buy the big box at Costco. They taste great and are a great source of protein. It's a great pre-gym snack.
Nuts, trail mix, etc: These can also be high protein. Just make sure that you check the ingredient lists to make sure everything is gluten-free. Not all brands will be safe.
Popcorn: Check labels but most are gluten free.
Fresh fruits and veggies: You really can't go wrong with fresh, whole fruits and veggies. If you can, try to pick things that will be high in fiber (it can be hard to get enough fiber when you are gluten free). I usually cut up a few days worth of fruits and veggies and put individual servings in ziplock bags in my fridge then I can just grab 3-4 to take with me to work.
Salads: Add toppings like meat, hard boiled eggs, and nuts for extra protein.
Hummus: I love hummus. You can buy it at the store but it's pretty easy to make yourself at home. I prefer to eat hummus with carrots, bell peppers, and cucumbers but you can also have it with tortilla chips.
Lunchmeat: Make sure to check labels. Sometimes processed meat has gluten.
Eggs: High in protein but they require a little more preparation than most of the other things on this list. Try scrambled, omelets, or fried. For an quicker option, try making hard-boiled eggs ahead of time or mix eggs and your favorite toppings then bake in muffin tins and freeze for a quick snack.
String cheese
Yogurt
Gluten free cereal or granola: I know cereal is traditionally a breakfast food but I enjoy it for snacks too. I eat it dry or with milk, depending on where I am and what else I'm doing while I eat. In addition to the specialty gluten free cereals, check out Chex (not Wheat Chex), Pebbles, and gluten-free Rice Krispies.
Smoothies: Try blending one yogurt with 1 cup frozen fruit and 1/2 cup sugar-free juice. You could substitute Greek yogurt, add protein powder, add more fruit, or even add spinach.
Muffins, breads, etc: I wouldn't rely on these in general but if you have made/bought gluten free baked goods they make a great snack.
Breakfast Ideas
This afternoon my roommate and I talked about the possibility of her going gluten-free and it reminded me how hard transition can be. As I explained to her, I felt like I lived on corn tortillas, cheese, lettuce, ice cream, and potato chips for 2 months when I first got diagnosed. It took me a while to figure things out, and breakfast was one of the hardest things for me to get used to. Here are a few of the things I learned and my favorite options.
Cereals: I love cereal in the mornings and for snacks because it is so easy and fast. Luckily, there are quite a few cereals available now that are gluten free. In addition to the specialty gluten free stuff (expensive and some of it tastes horrible in my opinion), most Chex varieties are gluten free (not Wheat Chex), Pebbles (Chocolate, Fruity, etc) are gluten free, and Rice Krispies are available gluten free (but make sure you buy the ones that say gluten free on the front because the regular box still has gluten).
*One special note about cereal: Some people with Celiac Disease, especially if they are newly diagnosed and/or healing, have trouble tolerating milk. I personally have less trouble with yogurt so recently I've started using a plainer Chex with a flavored yogurt and fresh fruit or slivered/chopped nuts on top.
Granola: You can buy gluten free granola or make your own. One caution here is that some people have trouble tolerating oats. If you do, avoid the granola altogether.
Smoothies: Sometimes I have to do breakfast on the go or I have to be to work or an appointment extra early so I try to do breakfast in 2 rounds. Smoothies work perfect on these days. I blend one yogurt, 1 cup of fruit, and 1/2 cup of sugar-free juice. I like tropical flavors but use any combination of flavors you like. You can also add gluten free protein powder, use greek yogurt for extra protein, or even add a cup of spinach.
Eggs: I don't take time to cook eggs often but they are an awesome breakfast because they are full of protein and budget friendly. If you get bored with your eggs, play around with them. Try scrambled, fried, hard-boiled, omelets, etc. Also add different toppings: cheese, fresh herbs (cilantro, basil, etc), green onions, bell peppers, tomatoes, ham, bacon etc. You can even mix eggs with your favorite toppings then bake them in a muffin tin in the oven and freeze them to grab on a hurried morning.
Frozen waffles: Van's makes a couple of gluten free varieties of frozen waffles. I've seen them carried in most major grocery chains and they are pretty good for frozen waffles. (Just don't cook them in a toaster used for gluten products.)
If you are up for a little more work, check out the "Breakfast label" which has lots of delicious recipes.
Cereals: I love cereal in the mornings and for snacks because it is so easy and fast. Luckily, there are quite a few cereals available now that are gluten free. In addition to the specialty gluten free stuff (expensive and some of it tastes horrible in my opinion), most Chex varieties are gluten free (not Wheat Chex), Pebbles (Chocolate, Fruity, etc) are gluten free, and Rice Krispies are available gluten free (but make sure you buy the ones that say gluten free on the front because the regular box still has gluten).
*One special note about cereal: Some people with Celiac Disease, especially if they are newly diagnosed and/or healing, have trouble tolerating milk. I personally have less trouble with yogurt so recently I've started using a plainer Chex with a flavored yogurt and fresh fruit or slivered/chopped nuts on top.
Granola: You can buy gluten free granola or make your own. One caution here is that some people have trouble tolerating oats. If you do, avoid the granola altogether.
Smoothies: Sometimes I have to do breakfast on the go or I have to be to work or an appointment extra early so I try to do breakfast in 2 rounds. Smoothies work perfect on these days. I blend one yogurt, 1 cup of fruit, and 1/2 cup of sugar-free juice. I like tropical flavors but use any combination of flavors you like. You can also add gluten free protein powder, use greek yogurt for extra protein, or even add a cup of spinach.
Eggs: I don't take time to cook eggs often but they are an awesome breakfast because they are full of protein and budget friendly. If you get bored with your eggs, play around with them. Try scrambled, fried, hard-boiled, omelets, etc. Also add different toppings: cheese, fresh herbs (cilantro, basil, etc), green onions, bell peppers, tomatoes, ham, bacon etc. You can even mix eggs with your favorite toppings then bake them in a muffin tin in the oven and freeze them to grab on a hurried morning.
Frozen waffles: Van's makes a couple of gluten free varieties of frozen waffles. I've seen them carried in most major grocery chains and they are pretty good for frozen waffles. (Just don't cook them in a toaster used for gluten products.)
If you are up for a little more work, check out the "Breakfast label" which has lots of delicious recipes.
February 1, 2012
How to Make Gnocchi
2 pounds whole baking potatoes
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
2 large eggs, beaten
1 teaspoon salt
Making the Gnocchi:
1. Preheat the oven to 350 degrees.
2. Using a fork, pierce the potatoes in several locations to allow moisture to vent. Place on a baking sheet and bake the potatoes for 1 hour.
3. Cut open the potatoes and allow them to cool for about 20 minutes. Scoop the potatoes out of the skins and put through a potato ricer. If you don't have a ricer, use a wooden spoon to push the potatoes through a mesh strainer or mash the potatoes by hand using a fork.
4. Add the brown rice flour, tapioca flour, xanthan gum, eggs, and salt to the potatoes and mix together to form a ball of dough.
5. Dust a cutting board with brown rice flour. Break off a small piece of dough and roll with your hands into a 1 inch diameter tube. Repeat.
6. Cut the tubes of dough into 1 inch long pieces. Repeat until all the dough is cut.
7. Place the cut gnocchi onto a brown rice flour dusted baking sheet. Freeze the gnocchi on the tray for about 1 hour. After the gnocchi is frozen, you can store it in a re-sealable plastic back or cook it.
Cooking the gnocchi:
1. Bring 5 quarts of salted water to a boild in a large pot. Gently add frozen gnocchi to the water. Cook until the gnocchi rise to the surface of the water, about 5 minutes. Drain the gnocchi before serving.
Serve with your favorite pasta sauce.
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
2 large eggs, beaten
1 teaspoon salt
Making the Gnocchi:
1. Preheat the oven to 350 degrees.
2. Using a fork, pierce the potatoes in several locations to allow moisture to vent. Place on a baking sheet and bake the potatoes for 1 hour.
3. Cut open the potatoes and allow them to cool for about 20 minutes. Scoop the potatoes out of the skins and put through a potato ricer. If you don't have a ricer, use a wooden spoon to push the potatoes through a mesh strainer or mash the potatoes by hand using a fork.
4. Add the brown rice flour, tapioca flour, xanthan gum, eggs, and salt to the potatoes and mix together to form a ball of dough.
5. Dust a cutting board with brown rice flour. Break off a small piece of dough and roll with your hands into a 1 inch diameter tube. Repeat.
6. Cut the tubes of dough into 1 inch long pieces. Repeat until all the dough is cut.
7. Place the cut gnocchi onto a brown rice flour dusted baking sheet. Freeze the gnocchi on the tray for about 1 hour. After the gnocchi is frozen, you can store it in a re-sealable plastic back or cook it.
Cooking the gnocchi:
1. Bring 5 quarts of salted water to a boild in a large pot. Gently add frozen gnocchi to the water. Cook until the gnocchi rise to the surface of the water, about 5 minutes. Drain the gnocchi before serving.
Serve with your favorite pasta sauce.
September 3, 2011
Corn on the Cob
I love corn on the cob... but boiled is not my favorite. Here's two alternate ways to cook it and some serving suggestions.
Option #1:
Soak the corn in husks in cold water for 15-20 minutes. Keep corn in husks but tear off any loose pieces of husk that might catch fire. Grill in husks until husks start to brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
Option #2: (or, what to do if you don't have a grill)
Soak the corn in husks in old water for 15-20 minutes. Bake at 325 in husks for approximately 20-25 minutes until husks start to turn brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
You can enjoy your corn plain, or with butter and salt and pepper. Or you could try one of the delicious options below:
- Smother corn with pesto and season with sea salt.
- Combine 2 teaspoons chili powder with 1 teaspoon of cumin and 1 teaspoon of coriander. Brush corn with olive oil and sprinkle with spices.
- Brush corn with olive oil. Sprinkle with 1 teaspoon fresh thyme. Season with sea salt and fresh ground pepper.
- Combine 1 tablespoon finely grated lime zest and 2 teaspoons sea salt. Brush corn with olive oil and then sprinkle with zest mixture.
Option #1:
Soak the corn in husks in cold water for 15-20 minutes. Keep corn in husks but tear off any loose pieces of husk that might catch fire. Grill in husks until husks start to brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
Option #2: (or, what to do if you don't have a grill)
Soak the corn in husks in old water for 15-20 minutes. Bake at 325 in husks for approximately 20-25 minutes until husks start to turn brown and are completely dry and corn looks opaque. Allow corn to cool then husk and serve.
You can enjoy your corn plain, or with butter and salt and pepper. Or you could try one of the delicious options below:
- Smother corn with pesto and season with sea salt.
- Combine 2 teaspoons chili powder with 1 teaspoon of cumin and 1 teaspoon of coriander. Brush corn with olive oil and sprinkle with spices.
- Brush corn with olive oil. Sprinkle with 1 teaspoon fresh thyme. Season with sea salt and fresh ground pepper.
- Combine 1 tablespoon finely grated lime zest and 2 teaspoons sea salt. Brush corn with olive oil and then sprinkle with zest mixture.
Fresh Pesto
2 1/2 – 3 C basil leaves, gently packed
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
kosher salt (to taste)
a few cracks pepper
1 .Place the basil, Parmesan, garlic, pinenuts, salt, and pepper in a food processor. Give it a few pulses until things are chopped up.
2. Slowly pour in olive oil while processor is running until you reach the consistency you want.
If you don't eat it all right away, you can freeze it in ice cube trays and pull it out as needed for other recipes.
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
kosher salt (to taste)
a few cracks pepper
1 .Place the basil, Parmesan, garlic, pinenuts, salt, and pepper in a food processor. Give it a few pulses until things are chopped up.
2. Slowly pour in olive oil while processor is running until you reach the consistency you want.
If you don't eat it all right away, you can freeze it in ice cube trays and pull it out as needed for other recipes.
July 4, 2011
Quinoa - What is is and how do I make it?
One of my new favorite foods is quinoa. It's becoming very popular because it is so healthy. It's the only grain that has all of your essential amino acids. It's also super easy to cook and goes with lots of different flavors. You can find quinoa at most grocery stores. I recommend buying it in bulk or at Costco.
Basic Recipe:
1 c. quinoa
2 c. water
1. Rinse quinoa using a mesh strainer.
2. Dump quinoa into a saucepan or rice cooker. (The rice cooker makes it much easier!)
3. Add 2 cups water.
4. Bring water to a boil then reduce heat to lower. Simmer until quinoa is soft and water has been absorbed. (Or just turn your rice cooker on).
How to use it:
Basic Recipe:
1 c. quinoa
2 c. water
1. Rinse quinoa using a mesh strainer.
2. Dump quinoa into a saucepan or rice cooker. (The rice cooker makes it much easier!)
3. Add 2 cups water.
4. Bring water to a boil then reduce heat to lower. Simmer until quinoa is soft and water has been absorbed. (Or just turn your rice cooker on).
How to use it:
- Substitute quinoa for rice in most recipes (Asian Braised Slow Cooker Pork, Pineapple Pork Tenderloin, Basil Red Pepper Chicken)
- Warm it up with cinnamon and brown sugar for breakfast
- Make a salad (Quinoa Taco Salad)
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