VH Soy Sauce: No Wheat!
Rizopia Brown rice pasta: Great texture, delicious!!
Thursday, January 31, 2008
Friday, January 11, 2008
Tortilla Update
Made a new batch adding 1/2 cup of finely chopped parsley- really good, and so pretty!
You could add it to the water and put in the blender to make "green" tortillas, but I added the parsley directly to the flour, and then added the warm water. Also, increase the water to 1 1/2 cups, adding extra as needed.
If using a tortilla press (as I do) make sure not to press so thin that the edges become papery, else they will be hard to remove from the plastic ziploc bag (which works best).
You could add it to the water and put in the blender to make "green" tortillas, but I added the parsley directly to the flour, and then added the warm water. Also, increase the water to 1 1/2 cups, adding extra as needed.
If using a tortilla press (as I do) make sure not to press so thin that the edges become papery, else they will be hard to remove from the plastic ziploc bag (which works best).
Friday, January 4, 2008
I just had to tell someone...
I bought my husband a Rubiks Cube for Christmas- I know, I know, big spender huh?- and proceeded to become obsessed with it myself!
I am happy to announce that:
I SOLVED RUBIKS CUBE!!!!
(the question of course is can I repeat my success?? Time will tell...)
Update: Success has been repeated!! Woo Hoo!
I am happy to announce that:
I SOLVED RUBIKS CUBE!!!!
(the question of course is can I repeat my success?? Time will tell...)
Update: Success has been repeated!! Woo Hoo!
Happy New Year!!
It is 2008- wow.
Getting off to a great start, I made GF tortillas yesterday, using my new tortilla press!
They turned out WONDERFULLY- great flavour, and great consistency.
Here is the link to the recipe I use:
http://www.recipezaar.com/50820
These could also be kicked up a notch by adding fresh herbs, or a hint of cayenne pepper. I kept mine plain to keep the family (ie: the kids) happy!
Filled them with chicken strips, shredded cheddar, lettuce, salsa, sauteed mushrooms and a dash of hot sauce. As I said, wonderfull!!
* see tortilla update for minor changes to recipe!
Getting off to a great start, I made GF tortillas yesterday, using my new tortilla press!
They turned out WONDERFULLY- great flavour, and great consistency.
Here is the link to the recipe I use:
http://www.recipezaar.com/50820
These could also be kicked up a notch by adding fresh herbs, or a hint of cayenne pepper. I kept mine plain to keep the family (ie: the kids) happy!
Filled them with chicken strips, shredded cheddar, lettuce, salsa, sauteed mushrooms and a dash of hot sauce. As I said, wonderfull!!
* see tortilla update for minor changes to recipe!
Friday, November 30, 2007
Little name change!
Seeing as this blog is (so far) mainly to do with Gluten Free life, I figured that should be reflected in the title, so here it is.
Sunday, November 11, 2007
Gluten Free Buckwheat Crepes
Mmmmmm..Buckwheat Crepes, with pure maple syrup! The perfect thing to hit the spot on a chilly November morning.
Here it is:
I cup Organic Buckwheat flour
2 Tb corn starch
1/2 tsp sea salt
2 lg eggs
2 Tb melted butter (plus more for the pan)
1 3/4 cup water
Makes 12 crepes
Combine dry ingredients. Whisk together 1 3/4 cup water, eggs and 2 tablespoons butter. When blended, stir 1/2 of the water-egg mixture into the flour. Mix until it is mixing until it is no longer lumpy. Stir in the remaining water-egg mixture. Set aside for 15 minutes.
Heat a 7" crepe pan, brush it with some of the remaining butter, and grasp the pan in one hand. Pour ¼ cup batter onto the pan while rotating it so that a thin layer of batter covers the surface. Return pan to the heat. Cook for 2 - 3 minutes or until the top dries. Turn and cook an additional minute or until the bottom is just lightly browned. Repeat until all batter is used, keeping cooked crepes warm.
Great as a tortilla substitute too!
Here it is:
I cup Organic Buckwheat flour
2 Tb corn starch
1/2 tsp sea salt
2 lg eggs
2 Tb melted butter (plus more for the pan)
1 3/4 cup water
Makes 12 crepes
Combine dry ingredients. Whisk together 1 3/4 cup water, eggs and 2 tablespoons butter. When blended, stir 1/2 of the water-egg mixture into the flour. Mix until it is mixing until it is no longer lumpy. Stir in the remaining water-egg mixture. Set aside for 15 minutes.
Heat a 7" crepe pan, brush it with some of the remaining butter, and grasp the pan in one hand. Pour ¼ cup batter onto the pan while rotating it so that a thin layer of batter covers the surface. Return pan to the heat. Cook for 2 - 3 minutes or until the top dries. Turn and cook an additional minute or until the bottom is just lightly browned. Repeat until all batter is used, keeping cooked crepes warm.
Great as a tortilla substitute too!
Sunday, August 5, 2007
Rice Paper Wrappers
One of my favorite things these days is Thai-inspired spring rolls. I am lucky enough to live close to Chinatown (east) in Toronto, and am contantly finding inspiration among these exotic ingredients. Rice paper wrappers, filled with wonderful fresh ingredients (or even leftovers re-invented)- limited only by your tastebuds and imagination!
Here is a basic recipe to start with:
INGREDIENTS
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
Filling ideas:
-avocado, cucumber, crab, cilantro
-roast pork, lime, mango, red onion, cilantro
-shrimp, thai basil, bean sprouts, shredded carrot
(you get the idea)
DIPPING SAUCE:
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 minutes, or until al dente, and drain. Dress with some of dipping sauce.
Fill a large bowl with warm water. Dip one wrapper into the water for a few seconds to soften. Lay wrapper flat, on a wooden cutting board. In a row across the center, place ingredients ie: 2 slices of avocado, 2 strips of cucumber, cilantro, crab, leaving about 1 inch uncovered on each side. If wrapper is to slippery to fold, simply wait a few seconds til it gets sticky. Fold uncovered sides inward, then tightly roll the wrapper (away from you), beginning at the end closest to you. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
Serve spring rolls, cut in half, with the fish sauce. If serving a large platter for a party, lay the cut spring rolls on a bed of shredded Napa Cabbage, sprinkled with cilantro.
Here is a basic recipe to start with:
INGREDIENTS
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
Filling ideas:
-avocado, cucumber, crab, cilantro
-roast pork, lime, mango, red onion, cilantro
-shrimp, thai basil, bean sprouts, shredded carrot
(you get the idea)
DIPPING SAUCE:
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 minutes, or until al dente, and drain. Dress with some of dipping sauce.
Fill a large bowl with warm water. Dip one wrapper into the water for a few seconds to soften. Lay wrapper flat, on a wooden cutting board. In a row across the center, place ingredients ie: 2 slices of avocado, 2 strips of cucumber, cilantro, crab, leaving about 1 inch uncovered on each side. If wrapper is to slippery to fold, simply wait a few seconds til it gets sticky. Fold uncovered sides inward, then tightly roll the wrapper (away from you), beginning at the end closest to you. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
Serve spring rolls, cut in half, with the fish sauce. If serving a large platter for a party, lay the cut spring rolls on a bed of shredded Napa Cabbage, sprinkled with cilantro.
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