Tuesday, December 22, 2015

Tossed Salad

Ingredients for very large salad (increase or decrease as needed) and Items needed:
1 clove garlic
1 head romaine lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
1 head green leaf lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
1 head red leaf lettuce, each leaf washed and chopped with lettuce knife into small bite-size pieces (be very gentle with lettuce, so as not to bruise it)
2 large carrots, peeled and grated
1 large red onion, minced very finely
1 cucumber, washed, peeled and chopped (remove seeds if needed)
2 large tomatoes, washed and diced 
One 12 ounce can sliced black olives (optional)
1 head broccoli, washed, and cut into very small floweretts
3 sprigs fresh Italian parsley, washed and minced

Method:
Cut clove of garlic in half, and, placing the inside part of the garlic piece onto the very large salad bowl, rub entire bowl from top to bottom with garlic. Then thoroughly mince the garlic and sprinkle it everywhere around the bowl.
Next, prepare the lettuce as stated above and place in bowl.
Next, evenly sprinkle the grated carrot over entirety of lettuce.
Then the onion. 
Then the cucumber.
Then the cucumber.
Then the tomato.
Then the olives.
Then the broccoli.
Finally, garnish with the parsley.


Pollo alla Cacciatora

Ingredients:
5 pound whole chicken or parts
2 cans authentic spaghetti sauce
1 can thick, stewed tomatoes
5 cloves garlic, diced
1 large red onion, sliced
1 large peeled, grated carrot
1 grated zucchini
1 small can slice black olives (optional)
1 teaspoon sugar
1 tablespoon dried basil or 5 minced leaves fresh basil
1 teaspoon ground rosemary or 2 clumps de-stemmed fresh rosemary, crushed
1 tablespoon granulated garlic
salt and pepper to taste
1 tablespoon olive oil
½ teaspoon ground oregano (dried)
1-2 packages Pasta d’Oro gluten free corn spaghetti pasta

Method:
Disinfect and wash thawed chicken. Place in a roaster or deep casserole dish (roaster is best).
Cover evenly with stewed tomatoes, half of the seasonings, then the vegetables. Cover with spaghetti sauce, then sprinkle other half of the seasonings over it evenly. 
Bake until meat is tender and done, at the temperature of 375 degrees. Should take approximately one hour to bake. Stir and baste with the sauce about three or four times during the cooking process.

15 minutes before it is time to serve the chicken, boil some water for the pasta. Follow the instructions on the package. Make sure that you do not overcook the pasta. Pasta is overcooked if it is mushy and falls apart at the slightest touch. But please, do not cook with oil in the water. That is not necessary. Just stir it frequently.

When your pasta and chicken is done, serve the chicken on top of the pasta, stirring some of the sauce into the pasta.

Serve hot, and with salad and bread on the side. A good dessert is tiramisu or ice-cream. 















Sunday, December 13, 2015

HEY EVERYBODY!! REMEMBER ABOUT MY POLL???

Hello, everyone! There are only 6 days left to take my poll on what you want more of or different with my blog, E-Meals! It's on the upper right hand side of my blog and it will only take a minute to do! Please...will you take my poll?? It will help a lot in knowing what you want more of! Then when that's expired I'll be starting another one.

Tuesday, December 8, 2015

I Cuochi Cooking Class #2 Gluten Free Sugar Cookies





Here are some delicious cookies to try out! Recipe included!

Sunday, December 6, 2015

Monday, November 30, 2015

Leftovers...

I'm not sure what this lady is cooking, but we definitely can learn a lot from the African peoples--one of those things is that they are thrifty and
don't waste a drop of their food! 
Leftovers...Everyone has them all the time! What to do with them though? You don't want to waste by just throwing them away, but...
Well, I have some ideas for you! I am going to list several possible leftovers in different food categories, and maybe I'll get your thoughts moving towards frugality.
Meat: 
     Roast beef: 
              Soup
              Beef & potato Hash
              Meat pie (Shepherd's Pie, Cornish Pasties, etc)
              Beef gravy
              Tacos
              Beef and Broccoli (Oriental dish with sauce mixed in; Jasmine rice on the side)
              Roast beef sandwiches (hot or cold)
     Chicken and other poultry:
              Poultry salad
              Soup
              Stewed; served over mashed potatoes
              Poultry and rice casserole
              Poultry enchiladas
              Poultry pot pie
              Stir fry with chicken
      Pork: 
              Pulled pork (pork roast with barbeque sauce)
              Tacos
              Stew
              Pork and potato hash
              Stir Fry
Potatoes:
             Turn mashed potatoes into knish filling or latkes
             Add leftover boiled or fried potatoes to a casserole or soup at the last minute
             Leftover baked potatoes are good chopped up and fried
Rice:
             Leftover plain rice can be added to soups, casseroles and other dishes
             Leftover rice can be heated with flavorings added to it.
             It can also be used for hot rice cereal!
Corn:
        Leftover cornmeal mush can be fried up as fried mamaliga
            Make leftover corn (in kernel form) into fritters (just add flour and other necessary ingredients)
            Add to soups, casseroles or other dishes
Bread:
           Bread crumbs
           I do not like this method, but some people do: Cube the bread and water it down, squeeze water out of it, then add egg, onion, salt & milk to make German Jewish Kugel
           Make into the delicious Italian cake where you use breadcrumbs along with other ingredients 
Salad:
          Add to it and make more! (Or if you don't have anymore salad makings, just put it on the table at one of your meals and require someone to eat it up!)
Cooked Vegetables:
          Add them to soups, stews & casseroles
Fruit:
          Add to fruit crisps, fruit salads, smoothies, etc.
          Serve it up!
Desserts:
          Leftover Oreos not enough for splitting amongst the children? Crush the oreos and put them on top of icecream or cake!
Flopped baked goods that you don't want to throw away:
          Turn flopped cake into a crumble crust
          Too crunchy brownies into an ice cream cake crust
          Cookie and muffin crumbles can be used for crumble toppings for any dessert that did turn out well!

And please don't forget to take the poll on the upper right-hand side of this blog!!


Saturday, November 28, 2015

The Gluten Free Multi-National Cook Book

I'm taking a poll!

ATTENTION, EVERYONE! I am taking a poll asking what you'd like to see more of on E-Meals! Please take a minute to participate! You have multiple choice answers. You will not receive junk mail from participating. The poll is on the right side at the top.

Thursday, November 26, 2015

Upcoming Cooking Video!


I Cuochi Cooking Classes are just around the corner! Learn how to make delicious gluten free recipes! I will soon be posting my first video--showing you how to make gf bread sticks! Free video classes will be available on my YouTube channel  https://m.youtube.com/my_videos, on Facebook https://m.facebook.com/profile.php, on my website http://psalm23joy.wix.com/icuochi, and here on E-Meals http://multinationalrecipes.blogspot.com! Please subscribe to my YouTube channel so you can keep up with all the latest videos!

Wednesday, November 4, 2015

My new website!!

http://psalm23joy.wix.com/icuochi
No, this does not mean that I am quitting E-Meals! Not in the least! But I can't do everything on this cute little blogspot. So I'm expanding and going into the website format as well! Right now you have plenty to browse through...with the promise of MUCH MORE to come! So please--click on the link and investigate my new website!

Gram Elaine's Lemon Bars

Heirloom recipe.
This goes fast when served at a gathering!

Ingredients:
Crust:
½ cup butter
½ cup rice flour
½ cup corn starch
¼ cup sugar

Lemon filling:
2 tablespoons lemon juice
Grated rind of 1 lemon

2 egg whites, beaten
½ teaspoon baking powder OR
     2 tablespoons applesauce
     2 tablespoons oil
     2 tablespoons whipped topping
     2 teaspoons baking powder

1 cup sugar
2 tablespoons flour

Method:
Mix ingredients for crust together. Pat mixture into a greased 9 inch square pan; baking in preheated oven at 350 degrees Fahrenheit for 15 minutes. 
Meanwhile, mix lemon juice, lemon rind, egg whites & baking powder or egg replacer, sugar, & flour. Evenly pour mixture over crust. Bake at 350 degrees Fahrenheit for 25 minutes.

Cool in fridge or freezer. Frost.

Frosting recipe:
¾ cup confectioner’s sugar
½ teaspoon vanilla
1 tablespoon butter
1½ teaspoons milk

Combine ingredients and spread over bars.

Wednesday, October 28, 2015

Gluten Free, Egg Free Pumpkin Custard

Ingredients
2 cups mashed pumpkin
2 tablespoons corn starch
1 cup white sugar
1 cup brown sugar

2 eggs OR
½ cup applesauce

1 teaspoon cinnamon
Pinch nutmeg
½ teaspoon ground cloves
1 ½ cups milk or non-dairy milk
1 ½ cups cream or thick coconut milk

Method:
Mix all ingredients except milk and cream. Heat milk and cream until hot but not boiling. Add pumpkin mixture to it, stir for 2 minutes on medium heat then remove from heat. Pour into greased custard dishes and bake at 350 until set. Can be used for pumpkin pie, as well.


Tuesday, September 22, 2015

Cornish and English Meat Pasties

For the pastry dough:
In a separate bowl, combine:
1/2 cup grapeseed oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt

One cup at a time, add:
4 cups gluten free all-purpose flour OR
2 cups white rice flour
1 1/2 cups cornstarch
1/2 cup brown rice flour (sifted)

Method for pastry dough:
Roll out ¼ inch thick. Slice off edges to make 1 large square, then cut into 18 5x6 inch squares.
Cover tightly with plastic wrap while you make the meat mixture.

Ingredients for meat mixture:
1 pound lean ground beef, sausage or pork, or minced roast beef
½ onion, minced
1 medium potato, peeled and grated
2 small carrots, peeled and grated
2 stalks celery with leaves, minced
2 tablespoons olive oil

Method for meat mixture:
Brown ground beef  (or minced roast beef) with the onion. Set aside.
Prepare the other vegetables.
Heat the oil in a deep skillet, and sauté vegetables until tender. Mix with meat and bring up near to the pastry dough.

Method for pastries:
Place (approximately) a tablespoon of the meat mixture into the center of teach square of dough. Gently fold dough over in half and seal by crimping the edges together with a fork. Brush each pastry with egg wash or light brushing of oil. Bake in hot oven at 375 degrees Fahrenheit for 20 minutes or until pastries are golden brown.
Serves 18.



Carbonara

Carbonara is the pride and joy of many an Italian cook. I will share with you my version of Carbonara.
Serves 3-4 people.
Ingredients:
14+ ounces spaghetti pasta—Pasta d’Oro corn pasta if you need it gluten free-- (preferably the large kind of spaghetti)
You have 2 options for the meat:
3 pounds pancetta (pig cheek)
            OR
2 pounds beef steak
1 pound salt pork or bacon

1 onion, minced
5 cloves garlic, minced
(optional) 2 eggs, beaten
Salt and pepper to taste
2 large sprigs parsley, chopped

Method:
In a very large, deep pot, fill ½ to ¾ way with water and put on high heat to bring to a boil, sprinkling a dash of salt into the water.
Chop your meat (whether it’s the pancetta or the steak and bacon) into bite-size pieces.
Heat a very large skillet. If you are using the steak and bacon, put the bacon in first so it can infuse some of its juices before you add the steak. Of course, if you are using the pancetta, just add the chopped pieces all at once.
Cook the meat until it is halfway cooked, then add the onion and garlic.
By now, the water in the large pot should be boiling. Without breaking your pasta, slide it into the boiling water, making sure it is fully covered in water. Reduce heat to medium high. Be sure to check it frequently and stir it with a big fork or tongs. 
When you see the meat is done, turn heat to lowest until pasta is done, and put lid on the meat.
When pasta is tender, but not mushy, strain all water from it, then add the pasta to the large skillet with the meat.
If you are using egg in this recipe, now is the time to add it.
Turning up the heat to medium, pour the beaten egg into the pasta and meat mixture and stir gently but constantly until it is combined. Cook for one minute more, long enough to cook off the germs from the egg. Turn off the heat, mix in the salt and pepper, serve onto the plates and garnish with parsley.
Enjoy!


You may say to me, "Rebecca! Couldn't you get a better picture than that?!" And my answer is, "No" I couldn't! It seems in the public domain graphics they don't even know what Italian Carbonara is! They have these pictures of carbonara with a white sauce in it (which is not real carbonara!), or carbonara with shrimp, which is not my recipe! Yes, it was very hard to find a good picture of carbonara and I did not have one I had taken myself!

Friday, August 7, 2015

Gluten free, Egg free, dairy free Oatmeal cookies

Beat these ingredients together:
1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 tablespoons applesauce
2 tablespoons oil
1 tablespoon baking powder
1 teaspoon vanilla extract
[For chocolate chip oatmeal cookies, add approximately 11-12 ounces ]
[For oatmeal raisin, or just oatmeal, add: 
     1 teaspoon cinnamon 
     1/4 teaspoon anise seed   
     pinch nutmeg
     1/4 teaspoon ground cloves
     (1/3 cup raisins)]
Next, add:
2 cups rice flour
1 teaspoon salt
3 cups gluten free quick oats
When everything is well blended, and the consistency is of a drop-cookie dough, place dough in the refrigerator for one hour.

Preheat oven to 375 degrees.  Grease a large baking sheet. Using a cookie scooper, drop by the 2-tablespoon onto the cookie sheet. Bake until edges are golden and cookies are slightly firm on the top. You will need to make sure that cookies are cooled before you remove them from the baking sheet. Gluten free, egg free cookies are always rather moist when first removed from the oven. Enjoy!



Thursday, August 6, 2015

Coffee Cake/Bread

To me, coffee bread speaks of Yugoslavia and Romania area. It's perfect with Potato soup or Ciorba! My version is yeast, gluten, egg and dairy free, but by no means is it taste free! It is fluffy, delicious and irresistible! People have told me that they cannot tell the difference between the wheat and the gluten free. So! Here we go!
First beat these ingredients together:
1⁄4 cup corn oil
1/4 cup very soft margarine
1-1/2 cups white sugar
2 tablespoons corn oil
3 tablespoons applesauce
1 tablespoon baking powder
1 teaspoon vanilla extract
1 cup milk (coconut, almond, soy or dairy) or water

Add next while stirring with a whisk:
2-1/4 cups white rice flour (NOT glutinous rice flour, because then the cake will be very gummy!)
1/4 cup potato starch
1/2 cup corn starch
1 teaspoon salt

Grease two 8-9 inch round cake pans or one 9"x13"  rectangular dish and pour batter evenly into them/it. Combine in a medium size bowl 1-1/2 cups white sugar and 1-1/2 teaspoons cinnamon (or enough to make the sugar a sandy color) and evenly sprinkle cinnamon/sugar mixture over top.
Place in oven that has been preheated to 375 degrees. Bake until inserted toothpick comes out clean or for approximately 25 minutes.
Serve warm or cold.



Friday, July 24, 2015

Gluten Free Icecream Pie (Plus a recipe for Gluten Free, Egg Free, Double Chocolate Cookies!!)

Make double-chocolate cookies:
Cream together:
1 cup margarine or softened butter
1 cup white sugar (can be substituted with baking Splenda or Sweet-n-Low)
1-1/2 cups brown sugar

Add:
1-1/2 teaspoon vanilla extract
1 teaspoon salt
1 large baking bar of semi-sweet chocolate, diced
1/2 cup baking cocoa
3 tablespoons applesauce
1 tablespoon baking powder
3 tablespoons oil

Stir in until everything is mixed together:
3 cups gluten free flour:
  2-1/8 cups white rice flour
  1/2 cup brown rice flour
  1/4 cup corn starch
  1/8 cup potato starch 

Bake at 375 degree preheated oven until they are done. Make sure that they do not burn. (Gluten free, egg free cookies are always a little extra moist when first removed from the oven, so just let them cool before dealing with them.) If there are cookie crumbles leftover, just oil the sides of the dish and press them around the sides. 
When cookies are cooled, crumble them onto a freeze-able 9 to 10 inch round or rectangular dish. Pack them down evenly until they form a crumble crust. 
For the icecream, you will need about a half to one gallon to have enough on hand.
Pack the icecream into the dish until the dish is full of icecream. Flavor of icecream can be anything that tastes good with chocolate; however, Neapolitan icecream and chocolate chunk icecream are the best. Squirt chocolate syrup in pretty pattern over the icecream. Cover well with lid that protects from freezer burn. 
When icecream is firm enough, your wonderful dessert can be served!


Saturday, July 18, 2015

Gluten Free Italian Bread/Rolls

Preheat the oven 425 degrees F.

Ingredients
2 cups water, warm (approx. 110-115 degrees)

1 to 1-1/2  tablespoons instant dry yeast (this may sound like a lot, but for gluten free bread, it requires different measurements than wheat bread does)

5 3/4 cups Gluten Free Domata Recipe Ready Flour mix or
     3-1/2 cups rice flour
     1-3/4 cups cornstarch
     1/4 cup tapioca dextrin
     1/4 cup rice extract

1 teaspoon xanthan gum

1 tablespoon baking powder

1 teaspoon salt

1/4 cup sugar

3 tablespoons pure Extra Virgin Olive Oil

2 tablespoons applesauce at room temperature

Directions 
Place the water and yeast in a large mixing bowl, and whisk together.  Mixing with one hand, add the flour, baking powder, xanthan gum and sugar to the water/yeast and combine until a dough starts to form. Drizzle the oil, salt and applesauce into the dough and stir with fingers until a smooth, firm, elastic dough is formed. If dough is too wet or too dry, add more water or flour depending on the situation. Dough needs to be moist, but not like a batter or dry crumbles.
Flip dough onto a large floured surface. Punch and knead for 5 minutes.
Transfer the dough to a large, lightly oiled bowl and brush the dough with a thin coating of olive oil. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1-2 hours or until doubled in size. 
For Bread
Remove the plastic wrap, punch down, knead 2 minutes and roll dough out until it is 2 inches thick. Roll the dough up tightly (jelly roll fashion, but much tighter), sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
Grease large baking sheet with olive oil, then place bread on it. Cover loosely with a damp towel and allow it to rise for 30 minutes more. Brush the dough with olive oil.  Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle. Brush the dough with water from a water bottle and place in the oven. Immediately close the oven and bake for 3 minutes. Open the oven door and brush the dough with olive oil and water. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.
Rolls
Remove the plastic wrap, punch down, knead 2 minutes, then pat into smooth ball.
With a sharp knife, first cut into fourths, then into smaller pieces until each piece is 4 inches in diameter.
Form each piece into balls. 
Grease round cake pans thoroughly, then place 1 roll in the middle, then surround it with rolls (7 rolls per dish). 
Cover loosely with towel and allow to rise for 30 minutes more. Brush generously with olive oil and place in preheated oven. Halfway through the baking process, brush again with olive oil. Rolls will be done when they are golden on top and no longer gooey. They will be soft inside and will need to be cooled, but they will not be gooey. Brush with butter when they are finished.



Tuesday, July 14, 2015

Hamburgers: The all-American Meal

People get together to eat them, go to a restaurant to have them fancied up for eating…
For the hamburgers you will need (for serving four people):
2 pounds lean ground beef or any ground meat
2 thin slices cheese for each sandwich
Salt, pepper, garlic powder to taste
2 onions, one chopped, the other sliced
2 sliced tomatoes
Round sliced pickles (4 for each sandwich)
8 lettuce leaves
4 large bread buns or 8 slices bread (regular or gluten free)
Ketchup, mayonnaise and mustard (for condiments)

First, you will want to split the 2 pounds of hamburger into patties, flattening them with your hands until they are flat discs.
If you would like to grill them, then you will want to mix the mentioned spices into the meat before forming it into patties.
If you are cooking it in a pan, pour 1 tablespoon oil into bottom of pan and grease it with a paper towel. This way your hamburgers do not stick. Heat your pan, then place your meat patties evenly into the pan. Sprinkle the chopped onion over the meat so that it will be flavored as it cooks.
Brown meat on both sides. Hamburgers will be done when it they are no longer red in the middle, instead mostly grey. Serve hot.
On a platter, serve the washed lettuce leaves, sliced onions and tomatoes. These will be to add to your hamburgers.
Each person will:
Spread ketchup, mayonnaise and mustard on their bread, then place the cheese, meat, pickles, tomatoes, onions and lettuce onto it, then the other piece of bread (which also has the condiments spread on it.
You may serve these, and have French fries, chips, and vegetable sticks, then ice cream for dessert.
https://www.youtube.com/watch?v=UdpwTnemfhI

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Sunday, July 12, 2015

Italian Ice

This recipe is fun, easy and perfect for summer! It takes only a few ingredients, and the freezer does the rest!
Here's what you'll need:
2 cups very cold water
1/2 cup white sugar (fine ground)
1-1/2 cups fruit juice [lemon, orange, strawberry, watermelon, blueberry...any kind of 100% fruit juice]
Blend all of these together in with a whisk, then pour into 6 ounce freezable containers/cups. When the liquid has become a solid, your dessert will be ready! (Takes about 4-5 hours in the freezer to completely solidify.)




Saturday, July 11, 2015

Gluten Free Apple Crisp



Preheat oven to 375 degrees.
Filling:
1-2 large cans Mussleman's Apple Pie Filling 
                     OR
5-7 apples peeled, sliced thin mixed into
3/4 cups brown sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
juice of one lemon
1 teaspoon vanilla
Stir together the sugar, cornstarch, cinnamon, cloves, nutmeg and lemon juice in a bowl, and place the peeled, sliced apple in another bowl. Sprinkle the entire sugar mixture over the apples, then thoroughly mix it in. Put into a casserole dish.

Topping:
Next, in a medium-size mixing bowl, mix together:
2 cups white rice flour
1 cup gluten free quick oats
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup butter or margarine
(Add more liquid if the topping is powdery. However, you will want to make this in the consistency of crumbles, so do not make this too wet.)

Sprinkle your topping evenly over the apples until all the topping is distributed.
Place into preheated oven and let it bake until the topping is crispy and golden brown.
Serve hot or cold with ice cream or whipped topping.



Wednesday, July 1, 2015

Gluten Free, Egg Free White (Vanilla) Cake

Preheat oven to 350 degrees.
In large bowl, mix these ingredients first:
1 cup very soft butter
1/2 cup oil
3 cups white granulated sugar

Cream ingredients together, then add (beat in with fork):
1/3 cup applesauce
1 tablespoon baking powder

After that, stir gently in with whisk:
2-1/2 cups sifted white rice flour
1/4 cup corn starch
1/4 cup potato starch
1/4 teaspoon salt
1 cup milk or coconut, almond or other milk
2 teaspoons vanilla extract

Make sure that your batter is smooth and light (not thick). Grease 2 cake pans, sprinkle into them rice flour, the pour in your batter, making sure that the batter is evenly distributed between the two pans.
Bake until they are lightly golden and the toothpick you insert comes out clean.
Use any of your favorite frostings or fillings.



Tuesday, June 30, 2015

Gluten Free, Egg Free Biscuits

Preheat oven to 425 degrees.
Here are your ingredients for a dozen/dozen and a half:
2 cups GF Domata all-purpose flour OR
          1-1/4 cup white rice flour
          1/2 cup cornstarch
          1/8 cup tapioca dextrine 
          1/8 cup potato starch
1 tablespoon non-aluminum, double-acting baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons applesauce
3 tablespoons oil
1/3 cup margarine
water (if needed to make moist enough)




First, stir together the white rice flour, cornstarch, tapioca starch, potato starch, baking powder, salt and sugar. Then add the margarine, mixing in with hand until dough is in coarse crumbs. Then add your applesauce and oil. Knead for 2 minutes. Biscuit dough will need to be fluffy, elastic and moist.
For drop biscuits, make sure the dough is a wet, airy dough. Drop by large spoon-fuls onto a greased cookie sheet.
Sprinkle rice flour or cornstarch on a large work surface. Pat your biscuit dough into a ball and place onto floured surface.
Rub cornstarch onto rolling pin and roll dough out to 1 inch thickness. With a floured cup or biscuit cutter, cut out your biscuits as close together as possible so as to not waste dough.
Place on a greased baking sheet. If there is remaining dough, pat back into a ball, avoiding any kneading, then roll out 1 inch thick and cut into biscuits. Repeat this process until all biscuits are cut.
Place in preheated oven and bake until biscuits have risen and are lightly golden. Do not over-bake. Biscuits will be done when they are firm, but not hard. Best when served hot.



Sunday, June 28, 2015

Gluten Free Bomboloni

This is a yummy treat that I make every time I have enough ingredients! You can make it in one morning, and it will become your favorite mid-morning or early afternoon treat!!




4-1/2 cups gluten free all-purpose flour, mixed thoroughly together in separate bowl:
   3 cups white rice flour
   1-1/4 cup cornstarch
   1/4 cup potato starch
1 tablespoon instant yeast
1/2 cup sugar
1 tablespoon baking powder
grated peel 1 lemon
1/2 teaspoon salt
3 tablespoons room-temperature applesauce
3 tablespoons oil
5 tablespoons slightly softened butter
4-5 cups oil for frying

Set aside 3-3/4 cups flour for the doughnuts. Put in a heap on a large work surface. Add 1/3 cup sugar (reserving the rest for later), 3/4 of the lemon peel, the tablespoon of yeast and the 1/2 teaspoon salt. Shape these dry ingredients into a mound with your hands, then form a well in the center.
Cut the butter into small pieces and put them in the hole. Knead the dry ingredients with the butter until butter is thoroughly mixed into the dry ingredients. Form a well in the center of the butter/flour again, and pour in 1/4 cup warm water. Thoroughly mix in the water with your hands and knead until dough is moist and elastic (add more warm water if you need to so you can make sure your dough is moist enough). 
Place dough ball into lightly floured bowl, cover with a cloth, and leave to rise in a warm place for 2 hours.
Transfer the dough to a floured surface (two hours later) and knead it for a couple of turns before rolling it out lightly to a thickness of about 1/2 inch. Using an overturned, floured glass or pastry cutter, cut the dough in circles. Lay clean cloths on 2 large trays, sprinkle them with flour and place the circles on the cloth without touching one another. Re-knead the trimmings, roll, and cut into circles. Repeat process until all the dough is used. Cover doughnuts with a cloth and leave in a warm place to rise 1 hour. 
After the hour is up, heat the oil to 350 degrees in a deep fat fryer or a suitable saucepan that is deep enough for frying your doughnuts in.
When the fat is hot, add the doughnuts, but not so many that they overlap. You will need to do this in batches. Make sure you keep your fat at a consistent temperature.
Fry about 3 at a time, rolling them over in the oil until they are fluffy and golden, and no longer doughy. Remove them with a slotted spoon and let them drain on paper towels, then roll them briefly in your remaining sugar. Serve the doughnuts warm.
  

Friday, June 26, 2015

Fajitas

Ingredients:
~ 4 pounds pork or beef steak, boneless chicken breast, or shrimp
~ 4 bell peppers (red, yellow, green and purple)
~ 3 yellow onions
~ 3 garlic cloves
~ 1 tablespoon fajita seasoning (find at your local tienda [Mexican store])
~ 1 teaspoon cumin
~ 1 clump chopped cilantro
~ salt and pepper to taste
~oil
~ enough tortillas for 3 or 4 fajitas each (remember, you will be doubling your tortillas)...For gluten free, use corn tortillas, unless you have an allergy to corn. If you do, health food stores in the United States have rice flour tortillas.
Method:
Slice into 3-inch strips the meat, onion and bell pepper, and dice the garlic.
Heat 1/4 cup lard or corn oil. When oil is hot, add the vegetables and cilantro and meat. Fry until everything is done. Serve hot with heated tortillas, and side of beans and rice.

Instructions on how to cook the beans:
If they are dried beans, you will want to soak them in a pot full of water the previous night, all night long. In the morning, add several diced cloves garlic, and cook all day long, turning the heat on low after the first 1-1/2 hours. Beans, when done, will be mushy and the liquid will be halfway dried up, but not entirely.

Rice recipe:
Into 1 cup water, 1 cup vegetable broth, and 2 cups tomato juice, place 2 cups white rice, 1 teaspoon achiote, 2 cloves minced garlic, 1/4 cup dehydrated peas, 1/4 cup dehydrated carrots, 1/8 cup sun-dried tomato, 1 teaspoon chipotle seasoning and 2 tablespoons oil. Bring to a boil, then reduce heat to lowest temperature. Stir occasionally, adding more tomato juice when necessary. Rice will be done when it is not longer crunchy. 




Tuesday, June 23, 2015

Scouse



1.98 pounds neck of lamb or beef roast
1 large sliced onion
4 tablespoons tomato puree
1 liter lamb or beef stock
3 carrots, peeled and chopped largely
1 pound chunked potatoes
1/4 teaspoon red pepper flakes
1/4 teaspoon thyme
1/4 teaspoon ground sage
Salt and pepper to taste
1 teaspoon vinegar

First, heat ¼ cup olive oil in a deep pot. Brown your meat on both sides, then put aside on a plate.
Sauté onion and carrots, adding tomato puree after 3-4 minutes. Cook for 5 minutes, stirring occasionally. Add back your meat, then the lamb stock, then potatoes, then your seasonings (pepper flakes, thyme, sage, salt and pepper and vinegar).
Simmer for 2 ½ hours. When it is finished cooking, serve with a sprinkling of parsley.
Serves 2-3 people.

Monday, June 22, 2015

Moroccan Lamb

I couldn't find a picture of Moroccan lamb, so instead I have put up a picture of the children who eat it! 


2-3 pound lamb or beef stew meat, or roast cut up 
1 teaspoon tumeric
salt
1 teaspoon black pepper
1/4 cup olive oil
2 teaspoons paprika
1/2 teaspoon ground ginger
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 onion, finely chopped
1/4 cup parsley chopped fine
1/2 teaspoon cinnamon
juice of 1 lemon

Fry meat in oil with tumeric, salt, pepper, paprika, turning meat often until lightly browned.
Cover and simmer over low heat for 15 minutes. Stir in the remaining spices, onions, herbs, lemon juice and water almost covering meat. Cook for 1-1/2 to 2 hours untill meat is buttery and tender. (If bones are included, cook until meat is falling of bones.)
Stock should have thickened almost to a gravy. If not, add corn starch to thicken it.




Saturday, June 20, 2015

Chicken Basteeya (Moroccan)

Ingredients:
5 pounds chicken breasts
5 cloves garlic or 5 teaspoons chopped prepared garlic
1 cup chopped fresh parsley 
1 chopped red onion
1 dash of saffron
1/4 teaspoon tumeric
1 rounded teaspoon ginger
3 large cinnamon sticks
1 cup butter
1 pound whole, blanched almonds
confectioner's sugar
ground cinnamon
1/4 cup lemon juice
10 eggs
1 package phyllo pastry leaves

Wash chicken well. Pull out fat. Put chicken, garlic, spices & herbs, onions, half the butter, slat to taste and 3 cups water in a large pot. Bring to a boil. Lower heat, cover and simmer for an hour.
Meanwhile, chop almonds coarsely and add to 1/2 cup powdered sugar and 2 teaspoons cinnamon. Set aside.
When chicken is tender remove it and the cinnamon sticks from the pot. Save the broth. Set chicken aside to cool, later shred into small pieces. Boil sauce until 2 cups liquid remain. Add lemon juice. Beat eggs til frothy. Pour them into simmering sauce. Stir til eggs cook. (They should be curdy, stiff and dry). Taste for salt and set eggs aside. Keep a little broth.
Heat remaining butter in small pan.
Unroll thawed pastry leaves. Keep them under a moist towel or they'll dry out. Brush pan bottom with melted butter, then layer 6-7 leaves in a 13x9 cake pan, making sure some of the leaves hang over the side. Butter each layer to moisten, then spread almonds on top of the leaves. Next, cover almonds with shredded chicken, then eggs. Add 3-4 more buttered layers of phyllo across top and fold the phyllo flaps into the center, buttering each layer lightly. Brush the top with butter.
Bake at 375 until golden brown, then carefully flip pastry onto cookie sheet, and put it back in the pan, doughy side up. Brown 2nd side til golden brown. Remove from oven and sprinkle generously with powdered sugar and dot it with ground cinnamon.


Thursday, June 18, 2015

Zahra's Sambusa (Somalia)

1 package hamburger
1 package egg roll wrappers
2 large red onions, finely chopped
2 jalapeños seedless, finely chopped
1/2 bunch cilantro, finely chopped
1/2 bunch scallions, finely chopped
2 tablespoons crushed garlic
1 teaspoon cumin
pepper and salt to taste

Place all ingredients in 6 quart pot and simmer 45 minutes. Drain and cool. When cool, wrap 1 tablespoon of the meat in an egg roll wrapper.
Deep fry til golden brown. Sambusa may be frozen and deep fried on demand.


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