Crêpes (Palatschinken
1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil , for brushing skillet
Directions:
1
In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2
Add the eggs and beat together until smooth.
3
Slowly beat in the water.
4
Let rest in the fridge for at least 20 minutes.
5
Heat a 9" skillet or fry pan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6
Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7
Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8
Turn and barely cook the other side.
Read more: http://www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327#ixzz1h9EzjKFs
Tuesday, December 20, 2011
Crêpes (Palatschinken
Crêpes (Palatschinken
1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil , for brushing skillet
Directions:
1
In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2
Add the eggs and beat together until smooth.
3
Slowly beat in the water.
4
Let rest in the fridge for at least 20 minutes.
5
Heat a 9" skillet or fry pan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6
Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7
Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8
Turn and barely cook the other side.
Read more: http://www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327#ixzz1h9EzjKFs
1/3 cup light bean flour
1/2 cup potato starch
2 tablespoons tapioca flour
1/2 teaspoon salt
2 eggs (I use egg replacer)
1 1/2 cups water
olive oil , for brushing skillet
Directions:
1
In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2
Add the eggs and beat together until smooth.
3
Slowly beat in the water.
4
Let rest in the fridge for at least 20 minutes.
5
Heat a 9" skillet or fry pan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6
Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7
Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8
Turn and barely cook the other side.
Read more: http://www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327#ixzz1h9EzjKFs
Lentil Dal
Lentil Dal
1 tablespoon olive oil
1 cup onion , chopped
1 tablespoon fresh ginger , peeled, minced
1 teaspoon cumin seed
1 teaspoon turmeric , ground
1/2 teaspoon red pepper , crushed
4 garlic cloves , minced
2 cups cauliflower florets , chopped
2 cups tomatoes , chopped
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro , minced
3/4 teaspoon salt
6 cups cooked basmati rice or 6 cups long grain rice , cooked
Directions:
1
Heat olive oil in large saucepan over medium-high heat.
2
Add onion, ginger, cumin, turmeric, red peppers, and garlic.
3
Saute 2 minutes.
4
Add cauliflower and tomatoes; saute 1 minute.
5
Stir in water and lentils; bring to a boil.
6
Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
7
Stir in lime juice, cilantro, and salt.
8
Serve 1 cup lentil mixture with 1 cup rice.
1 tablespoon olive oil
1 cup onion , chopped
1 tablespoon fresh ginger , peeled, minced
1 teaspoon cumin seed
1 teaspoon turmeric , ground
1/2 teaspoon red pepper , crushed
4 garlic cloves , minced
2 cups cauliflower florets , chopped
2 cups tomatoes , chopped
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro , minced
3/4 teaspoon salt
6 cups cooked basmati rice or 6 cups long grain rice , cooked
Directions:
1
Heat olive oil in large saucepan over medium-high heat.
2
Add onion, ginger, cumin, turmeric, red peppers, and garlic.
3
Saute 2 minutes.
4
Add cauliflower and tomatoes; saute 1 minute.
5
Stir in water and lentils; bring to a boil.
6
Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
7
Stir in lime juice, cilantro, and salt.
8
Serve 1 cup lentil mixture with 1 cup rice.
Sunday, October 2, 2011
Slow-Cooker Spiced Vanilla-Pear Oatmeal
Slow- Cooker Spiced Vanilla-Pear Oatmeal
inspired by and adapted from Oh She Glows
Serves 3-4
1 cup steel cut oats, dry
4 cups water
1/2 cup skim or low fat milk (or you can use almond, soy or coconut milk)
1 large (or two small) pears, sliced or chopped with skins
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbs brown sugar
Place all ingredients into the crock pot and let simmer on lowest setting for about 5-6 hours (definitely no more than 6 from my experience).
Sweeten with more brown sugar or add a tad more milk if needed when serving. It should be very thick and flavorful!
****note: I'd like to think most of us get more than 6 hours of sleep. So its a good idea to set an alarm to make sure it doesn't over-cook.. Unless you have one of those super cool crock pots that switches to the "warm" setting on its own once it's cooked for the allotted. Just run and switch it to the warm setting then crawl back in bed for a couple of hours. You can keep it on the warm setting for a couple of hours once it's done cooking.
inspired by and adapted from Oh She Glows
Serves 3-4
1 cup steel cut oats, dry
4 cups water
1/2 cup skim or low fat milk (or you can use almond, soy or coconut milk)
1 large (or two small) pears, sliced or chopped with skins
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbs brown sugar
Place all ingredients into the crock pot and let simmer on lowest setting for about 5-6 hours (definitely no more than 6 from my experience).
Sweeten with more brown sugar or add a tad more milk if needed when serving. It should be very thick and flavorful!
****note: I'd like to think most of us get more than 6 hours of sleep. So its a good idea to set an alarm to make sure it doesn't over-cook.. Unless you have one of those super cool crock pots that switches to the "warm" setting on its own once it's cooked for the allotted. Just run and switch it to the warm setting then crawl back in bed for a couple of hours. You can keep it on the warm setting for a couple of hours once it's done cooking.
Friday, September 23, 2011
Snake-Bite Calzone recipe
What You Need
1 can (13.8 oz.) refrigerated pizza dough
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup POLLY-O Original Ricotta Cheese
31 slices OSCAR MAYER Pepperoni, divided
1 egg white
1 drop each yellow and green food coloring, divided
2 manzanilla olives
1 cup pizza sauce
Make It
HEAT oven to 350°F.
UNROLL dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.
CUT 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.
BEAT egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.
BAKE 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.
SERVE calzone with the sauce.
Kraft Kitchens Tips
Special Extra
Mix 1/2 tsp. Italian seasoning or dried oregano leaves to the cheese mixture before using as directed.
Frenchy Snake
Omit ricotta cheese and pizza sauce. Substitute 1 can (11 oz.) refrigerated French bread dough (at room temperature) for the pizza dough, KRAFT Shredded Cheddar Cheese for the mozzarella and 14 slices OSCAR MAYER Deli Fresh Smoked Ham for the pepperoni. Roll out dough on lightly floured surface to 16x6-inch rectangle. Spread with 1 Tbsp. GREY POUPON Dijon Mustard to within 1 inch of sides. Arrange 7 ham slices down center of dough rectangle, overlapping slices as necessary; top with Cheddar and remaining ham. Roll up and continue as directed, adding the pimento strip from an additional olive for the tongue.
1 can (13.8 oz.) refrigerated pizza dough
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup POLLY-O Original Ricotta Cheese
31 slices OSCAR MAYER Pepperoni, divided
1 egg white
1 drop each yellow and green food coloring, divided
2 manzanilla olives
1 cup pizza sauce
Make It
HEAT oven to 350°F.
UNROLL dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.
CUT 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.
BEAT egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.
BAKE 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.
SERVE calzone with the sauce.
Kraft Kitchens Tips
Special Extra
Mix 1/2 tsp. Italian seasoning or dried oregano leaves to the cheese mixture before using as directed.
Frenchy Snake
Omit ricotta cheese and pizza sauce. Substitute 1 can (11 oz.) refrigerated French bread dough (at room temperature) for the pizza dough, KRAFT Shredded Cheddar Cheese for the mozzarella and 14 slices OSCAR MAYER Deli Fresh Smoked Ham for the pepperoni. Roll out dough on lightly floured surface to 16x6-inch rectangle. Spread with 1 Tbsp. GREY POUPON Dijon Mustard to within 1 inch of sides. Arrange 7 ham slices down center of dough rectangle, overlapping slices as necessary; top with Cheddar and remaining ham. Roll up and continue as directed, adding the pimento strip from an additional olive for the tongue.
Wednesday, September 14, 2011
Peach Cobbler with Cake Mix
1 large can peaches drained, 1 yellow cake mix, 1/4 cup butter cut into little squares and sprinkled on top of the cake mix, 1 can sprite. Layer in that order in a 9x13 pan. Don't mix. Bake at 350 for 1 hour or until top is golden brown. Serve warm with vanilla ice cream! You will die!!
Homemade Peach Cobbler
Beat 1 egg, then add 1/2 cup sugar, 3 TBS melted butter, 1/3 cup milk. Mix. Combine 1 cup flour, 2 tsp baking powder, 1/4 tsp salt and add to egg mixture. Peel and slice 7-8 peaches and add 1/2 cup sugar, 1/2 tsp nutmeg, 1/4 tsp ginger. Arrange in baking dish and top with batter. Bake 375 for 30 minutes.
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