Friday, May 28, 2010

Yellow Cake - Sarah bakes again and again :)

Here is Sarah's yellow cake recipe. As you can see, the cakes she made for 3 year old Emily and her 1 year old Miranda are absolutely beautiful.











Yellow Cake
No Gluten, No Kidding
1 3/4 c. brown rice flour
3/4 c. cornstarch
1/2 tsp. xanthan gum
3/4 tsp. salt
2 1/2 tsp. baking powder
3/4 c. butter, softened
1 3/4 c. sugar
4 large eggs
2 large egg yolks
1 1/2 c. milk
2 tsp. vanilla

Preheat oven to 350. Grease and rice flour 9x13 pan.

In medium bowl, whisk together dry ingredients.

In large bowl, cream butter and sugar until light and fluffy, about 45 seconds. Add the eggs one at a time, mixing well between additions. Add half the dry ingredients and blend until combined (med-hi on handheld mixer, med. with stand mixer.) Add milk and vanilla; blend 45 seconds.

Add remaining dry ingredients and blend until smooth.

Pour batter into prepared pan, bake for 35 minutes or until pick inserted in center comes out clean.

Cool completely on wire rack (in pan if you want to jello poke it).




Thursday, May 27, 2010

Classic Chocolate Cake - Sarah bakes again

My friend Sarah is some kind of super mom. She has turned baking gluten-free birthday cakes into an art and a blessing for her children. She bakes yellow and chocolate cakes and gets very creative with her decorations. Here is the Classic Chocolate Cake recipe she uses and I will post the yellow cake tomorrow. David and Clara's cakes are so creative!















Classic Chocolate Cake
No Gluten, No Kidding
1 1/4 c. brown rice flour
1/2 c. cornstarch
1 c. cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. soda
2 c. sugar
1 tsp. salt
1 tsp. xanthan gum
2 large eggs
1 cup milk
1/2 c. oil
2 tsp. vanilla
1 cup very hot water

Preheat oven to 350. Grease and dust with cocoa two 9 in. round pans or one 9x13 pan or line 24 muffin cups with paper liners.

In large bowl, whisk together dry ingredients.

Add eggs, milk, oil and vanilla. Using electric mixer, beat for 2 minutes at medium speed. Turn mixer to low, add hot water and mix for another minute.

Pour batter into prepared pans, bake for (9in. round pans,30-35 minutes) (9x13 pan, 45 minutes) (cupcakes, 18-20 minutes). Tester inserted in center should come out clean.

Remove from oven. Allow to cool 10 minutes in the pan, then turn out of pan to cool completely on wire rack.














Wednesday, May 26, 2010

Some allergy-friendly products and a tasty recipe!

Last night I decided to try a honey-mustard sauce on some turkey legs and it was a big hit (recipe below). I didn't get a picture, because I had to eat in a hurry and head off to a celiac support group meeting. Imagine honey-golden quinoa and nicely browned turkey legs.

An Idaho based company, Sun Flour Mills, is dedicated to producing a variety of products that have No Gluten, No Dairy, No Eggs, No Soy, No Nuts, No Kidding. I got to try samples of their whole grain bread mix, their chocolate cake mix and pumpkin bread/cake mix and they were all very good.

Roasted Honey-Mustard Turkey Legs
No Dairy, No Eggs, No Soy, No Kidding
3 turkey legs
1 cup quinoa
2 cups Pacific Organic Free Range Chicken Broth
1/4 cup French's Classic Yellow Mustard
1/3 cup honey
1/8 cup olive oil
1/2 teaspoon curry seasoning, or to taste
Parsley flakes

In the bottom of a casserole dish, blend the mustard, honey and olive oil. Mix in the broth a little at a time until all is added. Stir in the quinoa and then place the turkey legs on top and baste well with the liquid. Sprinkle the top with parsley flakes to garnish. Cover and bake at 350 degrees for 1 1/2 to 2 hours (depending on the size of the legs).

Monday, May 17, 2010

Chicken & Rice with Coconut Curry Sauce

Someone on facebook posted that she makes a coconut curry sauce and tosses it with the chicken, then serves it over rice and vegetables. I have taken her suggestion and turned it into a one-skillet party for the palate. This recipe is fantastic. It satisfies those food-from-the-Orient cravings, sans soy sauce. A glutenous friend of mine tasted it and declared it delicious. She said she always tries to think what she might add to a recipe to make it better, but the only thing she could come up with was maybe some pineapple. I haven’t tried it, but it would be a nice addition. I absolutely love these flavors together and the dish makes regular appearances in our home.

CHICKEN & RICE WITH COCONUT CURRY SAUCE
No Gluten, No Dairy, No Egg, No Soy, No Kidding
2 - 3 boneless, skinless chicken breasts cut in bite-sized pieces
1 onion, chopped
1 – 2 cloves of garlic, chopped fine
1 cup cabbage, cut in narrow strips
½ cup fresh pea pods (these are really a must in this recipe)
Chopped peppers - green, red, yellow, orange (any combination and quantity you want, to taste)
Chopped cauliflower, celery, carrots
Any other chopped veggies that sound right (mushrooms are even nice).
2 ½ cups Pacific Organic Free Range Cooking Broth
Coconut Curry Sauce (recipe below)

First things first
Rinse rice under water until the water is no longer cloudy; set aside.
Prepare Coconut Curry Sauce according to directions below; set aside.
Clean and prepare all vegetables

Assemblage
In a very large skillet (I use a 5.5 quart beast, which gives me plenty of room to work), over a medium temperature, begin to cook chicken chunks in 2 tablespoons of cooking oil (more if needed) and a splash of cooking sherry. Scoot chicken to the edges, add another tablespoon of oil (more if needed), and stir-fry the cabbage, garlic, peppers and onions until the onions are beginning to turn translucent. Add the rest of the vegetables, as well as the cup of Basmati rice and the curry sauce and stir all ingredients together. Pour the chicken broth over all and bring broth to a boil. Turn the temperature down to medium low, cover and cook for 45 minutes.

I dish this up in lovely individual serving bowls; garnish with fresh, raw almonds and serve it with Crunchmaster Toasted Sesame Rice Crackers on the side.

COCONUT CURRY SAUCE
¾ cup canned coconut milk
½ cup Pacific Organic Free-Range Chicken Broth
¼ teaspoon yellow curry, ½ teaspoon cumin and ½ teaspoon chili powder

Place coconut milk and chicken broth in a small bowl and stir to combine. Blend in seasonings - to taste. When I started playing with this recipe, I was quite conservative with the spices, but I found more was needed. I haven’t actually measured my amounts, as I usually employ the Aunt Lorena method in my cooking, but these amounts are probably pretty close and a good place for you to start.