OMG I just made the best biscuits I have ever eaten. And I did it pretty much by accident.
I took a couple tablespoons of butter (salted, not unsalted), softened a bit in the microwave. Then I added about 1/2 cup Pantry Gluten-Free French Bread and Pizza Mix (which is mostly white rice flour, so that should work fine too) and about 1/2 teaspoon baking powder.
I crumbled this with my fingers and then added a bit of half and half. (2 tablespoons or so) I remembered not to work the dough too much, so I did the two mixing parts quickly.
I mixed this up quickly, and formed two small biscuits (next time I will made a bigger batch, I can tell you!). I baked them about 12 minutes in 350 degree oven, then another 8 after I flipped them over.
I absolutely did not anticipate how DELICIOUS these would be. So when I took a bite, I was shocked. So easy and so amazingly GOOD!!! WOW!
Monday, November 30, 2009
Saturday, November 28, 2009
Homemade DELICIOUS and EASY Mincemeat
Ingredients: 2 lunchbox-size boxes of raisins, one apple, a bit of lemon and orange peel, the pulp of 1/3 to 1/2 an orange, 1 tsp balsamic vinegar, 1/4 tsp each cloves, ginger, cinnamon and allspice, 1 tsp cornstarch, tablespoon of brandy or whiskey.
You can double or triple this recipe. The amount I made would be good for two people.
Adding some walnuts, pecans or toasted almonds at the same time as the brandy (about one-quarter cup finely chopped) would probably be a great addition, and something I will do next time.
Some people also use pears, apricots, Grand Marnier in place of brandy, vegetable suet for a fatty texture, butter, candied fruit. I MIGHT try a bit of candied ginger next time, but this was very sweet as is, so I would go easy on the candied fruit. And it was really delicious without any fat, so I don't think that's necessary at all. Grand Marnier would give a lot of orange flavor, so if I added that I would omit the orange peel and pulp. Some people add sugar, but NOT NECESSARY!!! Very sweet and delicious as is!!!
===================================================
OK, so I decided to try making my own mincemeat this year, and guess what? It tasted almost EXACTLY like the store-bought mincemeat. Only no preservatives, no suet (so a LOT less fat and maybe a quarter the calories), no sugar, no flavor enhancers. And SO EASY!!!
I took two small boxes of raisins (the kind for lunch boxes) and poured a half cup or so of boiling water over them and let them soak for a couple of hours.
Then I shredded one whole apple. Wash the apple, cut in half, remove core and stem, leave skin on and grate it cut side on the grater. Very simple.
Put apple and raisins on low heat, including raisin water. Add 1/4 Teaspoon each of cloves, ginger, cinnamon and allspice. (I didn't actually measure, but just threw some in--and I'm pretty sure it was about 1/4 tsp each)
Then grate about 1/4 lemon rind and 1/4 orange rind (wash well first--organic is best). I used the large holes on the grater, but next time I will use the smaller ones. For the orange, I continued grating about 1/3 way through the orange to get the orange pulp. Throw the orange pulp, orange rind and lemon rind in with the raisins and apples.
I added about a teaspoon of balsamic vinegar--VERY important for the flavor, I think.
Let this all simmer on very low heat for about 20 minutes. Add a tablespoon or so of brandy or whiskey, and continue to simmer another 10 minutes. Liquor not required, but it does contribute a LOT to the taste!
Finally, if you want to thicken this, mix a teaspoon of cornstarch with some 1/4 cup warm water in a small bowl and then combine with mincemeat. Stir slowly and the sauce should thicken up nicely.
Unbelievably EASY and so so delicious. AND, you can make in advance, and let it sit in the fridge for a few days to age. Will be even better.
You can double or triple this recipe. The amount I made would be good for two people.
Adding some walnuts, pecans or toasted almonds at the same time as the brandy (about one-quarter cup finely chopped) would probably be a great addition, and something I will do next time.
Some people also use pears, apricots, Grand Marnier in place of brandy, vegetable suet for a fatty texture, butter, candied fruit. I MIGHT try a bit of candied ginger next time, but this was very sweet as is, so I would go easy on the candied fruit. And it was really delicious without any fat, so I don't think that's necessary at all. Grand Marnier would give a lot of orange flavor, so if I added that I would omit the orange peel and pulp. Some people add sugar, but NOT NECESSARY!!! Very sweet and delicious as is!!!
===================================================
OK, so I decided to try making my own mincemeat this year, and guess what? It tasted almost EXACTLY like the store-bought mincemeat. Only no preservatives, no suet (so a LOT less fat and maybe a quarter the calories), no sugar, no flavor enhancers. And SO EASY!!!
I took two small boxes of raisins (the kind for lunch boxes) and poured a half cup or so of boiling water over them and let them soak for a couple of hours.
Then I shredded one whole apple. Wash the apple, cut in half, remove core and stem, leave skin on and grate it cut side on the grater. Very simple.
Put apple and raisins on low heat, including raisin water. Add 1/4 Teaspoon each of cloves, ginger, cinnamon and allspice. (I didn't actually measure, but just threw some in--and I'm pretty sure it was about 1/4 tsp each)
Then grate about 1/4 lemon rind and 1/4 orange rind (wash well first--organic is best). I used the large holes on the grater, but next time I will use the smaller ones. For the orange, I continued grating about 1/3 way through the orange to get the orange pulp. Throw the orange pulp, orange rind and lemon rind in with the raisins and apples.
I added about a teaspoon of balsamic vinegar--VERY important for the flavor, I think.
Let this all simmer on very low heat for about 20 minutes. Add a tablespoon or so of brandy or whiskey, and continue to simmer another 10 minutes. Liquor not required, but it does contribute a LOT to the taste!
Finally, if you want to thicken this, mix a teaspoon of cornstarch with some 1/4 cup warm water in a small bowl and then combine with mincemeat. Stir slowly and the sauce should thicken up nicely.
Unbelievably EASY and so so delicious. AND, you can make in advance, and let it sit in the fridge for a few days to age. Will be even better.
Tuesday, November 24, 2009
Best, Simplest Chocolate Cake in the WORLD
OK, if you don't cook you won't believe that something this simple tastes SO SO great!!!
Buy a package or box of chocolate wafers (Nabisco or other). These are plain chocolate wafers, not creme-filled.
Buy a pint container of heavy whipping cream.
Whip the cream. Add a little flavoring if you like: vanilla, mint, coffee. Or Liquer. Add a little sugar, but just a TINY bit (a tablespoon is good). The wafers will provide all the sweetness you need.
Put a layer of the chocolate wafers in the bottom of a square, rectangular, round or oval pan. Place dollops of whipped cream on the wafers. (I did this by holding a wafer and placing a dollop of cream on one side, then put the wafer with cream in the pan, non-cream side down)
Once the first layer of wafers and cream is done, place another layer of wafers, then cream, then wafers, until you reach the top of the pan. Finish with whipped cream.
Some people make this with a layer of chocolate wafers, then whipped cream, then vanilla wafers, cream, then ginger, cream and repeat all. I haven't tried this, so I can't give feedback, but it does sound good.
Garnish with a little dusting of cocoa powder or chocolate shavings.
Put it in the fridge for a couple of hours and then serve.
TOTALLY AMAZING, DECADENT and DELICIOUS. You're gonna LOVE IT!!!!
Buy a package or box of chocolate wafers (Nabisco or other). These are plain chocolate wafers, not creme-filled.
Buy a pint container of heavy whipping cream.
Whip the cream. Add a little flavoring if you like: vanilla, mint, coffee. Or Liquer. Add a little sugar, but just a TINY bit (a tablespoon is good). The wafers will provide all the sweetness you need.
Put a layer of the chocolate wafers in the bottom of a square, rectangular, round or oval pan. Place dollops of whipped cream on the wafers. (I did this by holding a wafer and placing a dollop of cream on one side, then put the wafer with cream in the pan, non-cream side down)
Once the first layer of wafers and cream is done, place another layer of wafers, then cream, then wafers, until you reach the top of the pan. Finish with whipped cream.
Some people make this with a layer of chocolate wafers, then whipped cream, then vanilla wafers, cream, then ginger, cream and repeat all. I haven't tried this, so I can't give feedback, but it does sound good.
Garnish with a little dusting of cocoa powder or chocolate shavings.
Put it in the fridge for a couple of hours and then serve.
TOTALLY AMAZING, DECADENT and DELICIOUS. You're gonna LOVE IT!!!!
Sunday, November 22, 2009
Belgian Beer Stew on a Winter's Evening (Yes, It WILL be Here Soon, Ugh!)
OK, I'll admit it. I'm not the world's greatest cook. Sometimes I even have a hard time making coffee, as some folks will tell you. But we all know that sandwiches from Au Bon Pain and Pizza from the Upper Crust do not truly nourish the body and soul. So I have been learning a few recipes, and I want to share one that is pretty easy, nourishing and REALLY delicious!!! And it has a GREAT name: BELGIAN BEER STEW.
If you have a slow cooker or crock-pot, this is even easier (and I think those are very easy to pick up at the Good Will or on CraigsList for about 5 bucks). This is NOT a vegetarian recipe, although maybe seitan could be substituted? I apologize to the cows I have eaten in my life. I DID try to be vegetarian once for a year and I got really sick....sorry!
Rather than write out the whole recipe, I am just going to direct you to a good link:
http://simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/
Just a few pieces of advice:
This is a big recipe—you can just use one onion, about half pound beef and 1/3 bottle beer for two people. I add a chopped up potato with the onions, and one slice of crispy bacon for flavor. The potato will “melt” and give a nice gravy-like consistency after a couple hours cooking at low heat.
If you can’t find Chimay beer, be careful about using a really dark beer. I did it once and it worked, but with a very strong flavor some people might not like so much. Although the recipe calls for a whole bottle of beer, I just use half, and it tastes great.
I buy hormone-free beef. I imagine grass fed from Whole Foods is even better, if you can afford it, but this is SUPPOSED to be a cheap dish! You can use round or chuck, or even sirloin if you have the coin!
Don’t crowd the beef chunks, and use a cast iron pan for the browning, if you have it. Nicely browned all around is what you want, for best flavor.
Be CAREFUL not to burn anything. I did that once. Not edible.
I don’t add sugar and vinegar or mustard/brown sugar for the sweet and sour flavor. That's up to you--but I'd go light on this the first time. As long as everything is nicely browned, this stew is amazing, no matter what.
I don’t use beef or chicken stock—but I would suggest unsalted, or homemade if you have it. Not really necessary for flavor, again, as long as the beef is nicely browned at the beginning, and the stew is cooked for a couple of hours.
I add garlic, browned slightly with the onions. At the end (last 15 minutes of cooking) I add potato chunks, carrot sticks and any other veggies I feel like eating. Broccoli works, as do peas, corn, red peppers, squash—use your imagination!
This can be served alone or with rice, noodles, dumplings, couscous, even just a wonderful loaf of crusty bread and butter would be delicious!
Throw some cheese on top at the table--parmesan, cheddar, swiss. Or not. I use sharp cheddar. Love it.
You can wait to add salt and pepper til the dish is done. I would add just a very small amount at the beginning. Salt has a way of intensifying in long cooking times.
Easiest way to cut an onion is, with the peel on, chop it right in half. Now remove the peel. Lay the onion flat side down and cut slices, then cut the slices in quarters. Onion chunks are FINE for this recipe. Don’t fret don’t fuss, just enjoy!
If you have a slow cooker or crock-pot, this is even easier (and I think those are very easy to pick up at the Good Will or on CraigsList for about 5 bucks). This is NOT a vegetarian recipe, although maybe seitan could be substituted? I apologize to the cows I have eaten in my life. I DID try to be vegetarian once for a year and I got really sick....sorry!
Rather than write out the whole recipe, I am just going to direct you to a good link:
http://simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/
Just a few pieces of advice:
This is a big recipe—you can just use one onion, about half pound beef and 1/3 bottle beer for two people. I add a chopped up potato with the onions, and one slice of crispy bacon for flavor. The potato will “melt” and give a nice gravy-like consistency after a couple hours cooking at low heat.
If you can’t find Chimay beer, be careful about using a really dark beer. I did it once and it worked, but with a very strong flavor some people might not like so much. Although the recipe calls for a whole bottle of beer, I just use half, and it tastes great.
I buy hormone-free beef. I imagine grass fed from Whole Foods is even better, if you can afford it, but this is SUPPOSED to be a cheap dish! You can use round or chuck, or even sirloin if you have the coin!
Don’t crowd the beef chunks, and use a cast iron pan for the browning, if you have it. Nicely browned all around is what you want, for best flavor.
Be CAREFUL not to burn anything. I did that once. Not edible.
I don’t add sugar and vinegar or mustard/brown sugar for the sweet and sour flavor. That's up to you--but I'd go light on this the first time. As long as everything is nicely browned, this stew is amazing, no matter what.
I don’t use beef or chicken stock—but I would suggest unsalted, or homemade if you have it. Not really necessary for flavor, again, as long as the beef is nicely browned at the beginning, and the stew is cooked for a couple of hours.
I add garlic, browned slightly with the onions. At the end (last 15 minutes of cooking) I add potato chunks, carrot sticks and any other veggies I feel like eating. Broccoli works, as do peas, corn, red peppers, squash—use your imagination!
This can be served alone or with rice, noodles, dumplings, couscous, even just a wonderful loaf of crusty bread and butter would be delicious!
Throw some cheese on top at the table--parmesan, cheddar, swiss. Or not. I use sharp cheddar. Love it.
You can wait to add salt and pepper til the dish is done. I would add just a very small amount at the beginning. Salt has a way of intensifying in long cooking times.
Easiest way to cut an onion is, with the peel on, chop it right in half. Now remove the peel. Lay the onion flat side down and cut slices, then cut the slices in quarters. Onion chunks are FINE for this recipe. Don’t fret don’t fuss, just enjoy!
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