Ingredients:
1/2 C Potato starch flour
3/4 C Millet Flour
3/4 C Rice flour
3 TBSP Organic Sugar
1 TBSP Baking Powder
1.5 tsps Xathan Gum
6 TBSP Earth Balance Stick 'butter'
1 egg, beaten
1/2 C Rice Milk
Topping:
Rice milk and sugar
Preheat oven to 400 Degrees
Combine the dry ingredients together thoroughly. Cut in the Earth Balance butter to the dry. Combine the egg and rice milk together, then dump into the dry. Stir to combine, but do not over-mix. This will form a ball, but not the glutinous ball you'd be 'used' to with regular baking. It WILL stick together though! Put this out on wax or parchment paper, and then place one more on top and flatten gently with your hands to form a circle, about 1/2 inch thick. Remove top parchment paper and cut into 8 equal parts.
Place on baking sheet that has been sprayed with nonstick spray (do not leave the paper under the scones! Separate them!). Brush on the milk and sprinkle with sugar. Bake for 10-15 mins...watch closely to not burn it. They do get a little puff and rise, but not like a normal scone.
***this is the basic recipe...I made cinnamon raisin scones..so added about 3/4 C raisins and probably 2 tsps cinnamon. (cinnamon to the dry, raisins at the end) The recipe is a bit on the dry side and I think another TBSP of butter would help with that. Overall...VERY good replacement for a regular gluten scone. :dance2 And relatively simple for GFCF baking.
Friday, July 17, 2009
Sunday, June 28, 2009
Veggie Packed Spaghetti Sauce
I know there are jarred sauces out there that are fine for our kids, but there's nothing like a good homemade (EASY) sauce over some delicious noodles. I've been making sauce for awhile, but I didn't have everything today that I needed, but I had a lot of veggies to use up. So, I figured I'd try to hide some in this sauce. My ADHD child will eat veggies no problem, so the true test was the picky 4 year old diva...and she gobbled up two helpings. Score for momma.
You'll need:
1 Medium can petite diced tomatoes (appx 28ounces)
1 small can tomato paste
1 pound ground hamburger
1 stalk celery, finely chopped
1/2 medium sized green pepper, finely chopped
1/2 large sweet onion (i used vidalia), finely chopped
1 large carrot, grated fine
2 cloves garlic, chopped
1 Cup water
To taste:
Salt
Brown sugar (we like a sweeter sauce)
Oregeno (I used dried)
basil (again, dried)
Red pepper flakes
Rice vinegar or Apple cider vinegar...a couple splashes
EVOO
Swirl about 2 tsps EVOO in the bottom of a medium sized pot. Toss in onion and saute til translucent. Add garlic, celery, green pepper and carrot...saute til soft. Add garlic, being careful not to burn. Saute about 1 min to infuse flavor.
Add ground burger to the veggie mix and cook til done. Drain grease and then add tomatoes and the tomatoe paste. Stir well. Add the rest of the ingredients. :) Allow this to simmer for about 3 hours over a low heat. That's really the key to this...it needs to cook and let the flavors infuse and you can tweak the spices as you see fit.
Any veggies will work. My kids absolutely loathe peppers and NOBODY had a clue they were in there. Momma wins again! Delicious hearty recipe. I served this over Tinkyada Fetticcine. YUM!
Enjoy!
You'll need:
1 Medium can petite diced tomatoes (appx 28ounces)
1 small can tomato paste
1 pound ground hamburger
1 stalk celery, finely chopped
1/2 medium sized green pepper, finely chopped
1/2 large sweet onion (i used vidalia), finely chopped
1 large carrot, grated fine
2 cloves garlic, chopped
1 Cup water
To taste:
Salt
Brown sugar (we like a sweeter sauce)
Oregeno (I used dried)
basil (again, dried)
Red pepper flakes
Rice vinegar or Apple cider vinegar...a couple splashes
EVOO
Swirl about 2 tsps EVOO in the bottom of a medium sized pot. Toss in onion and saute til translucent. Add garlic, celery, green pepper and carrot...saute til soft. Add garlic, being careful not to burn. Saute about 1 min to infuse flavor.
Add ground burger to the veggie mix and cook til done. Drain grease and then add tomatoes and the tomatoe paste. Stir well. Add the rest of the ingredients. :) Allow this to simmer for about 3 hours over a low heat. That's really the key to this...it needs to cook and let the flavors infuse and you can tweak the spices as you see fit.
Any veggies will work. My kids absolutely loathe peppers and NOBODY had a clue they were in there. Momma wins again! Delicious hearty recipe. I served this over Tinkyada Fetticcine. YUM!
Enjoy!
Monday, February 16, 2009
It's been awhile!
Sorry for any readers that we leave hanging, it's been busy around this household. Food challenges and cheating..oy! But back with a quick recipe for you! Baked Spaghetti...now you can just make regular spaghetti, that's fine, but I'll pack in some veggies and baking just takes this to a whole different level.
BAKED SPAGHETTI
1 package Tinkyada spaghetti, (break each bunch into thirds as you add it to the water)
1 lb hamburger or pork, whatever you like
1 small green bell pepper, chopped (small if you need to hide it!)
1 clove garlic, chopped
1 small onion, chopped
McCormick Italian seasoning
salt
pepper
red pepper flakes (optional)
1 1/2 Jars Classico sauce (or homemade, muir glen, whatever you like)
EVOO
Set oven to 350.
Cook pasta to package directions, leaving the pasta *just* a little less than al dente. Drain and rinse with cold water.
Swirl a little EVOO in the saute pan and add onion and cook to soften. Add the green bell pepper...I typically use about 3/4 of a pepper and my family doesn't really love pepper, at all...and they LOVE my spaghetti, so try it! Saute for a bit until the onion and pepper are combining flavors (you'll smell it). Toss in the garlic and add the burger. Continue cooking until the meat is cooked through. Drain in a colander to get rid of the fat. Add spices to taste (I use a good bit of pepper and italian seasoning...yum!)
Add the burger mix to the cooked pasta. Then add 1 jar of the spaghetti sauce..stir and see if it's coated well. You want this to not get dry at all. You'll probably need another 1/2 jar or so to make it 'soupy' enough. The noodles finish cooking in this sauce, so make sure it's not dry! Dry pasta is GROSS!
Dump the mixture in a sprayed down 13x9 pan, covered for about 1 hour. Bubbly and delicious.
Serve with GFCF Garlic bread. Delish!
BAKED SPAGHETTI
1 package Tinkyada spaghetti, (break each bunch into thirds as you add it to the water)
1 lb hamburger or pork, whatever you like
1 small green bell pepper, chopped (small if you need to hide it!)
1 clove garlic, chopped
1 small onion, chopped
McCormick Italian seasoning
salt
pepper
red pepper flakes (optional)
1 1/2 Jars Classico sauce (or homemade, muir glen, whatever you like)
EVOO
Set oven to 350.
Cook pasta to package directions, leaving the pasta *just* a little less than al dente. Drain and rinse with cold water.
Swirl a little EVOO in the saute pan and add onion and cook to soften. Add the green bell pepper...I typically use about 3/4 of a pepper and my family doesn't really love pepper, at all...and they LOVE my spaghetti, so try it! Saute for a bit until the onion and pepper are combining flavors (you'll smell it). Toss in the garlic and add the burger. Continue cooking until the meat is cooked through. Drain in a colander to get rid of the fat. Add spices to taste (I use a good bit of pepper and italian seasoning...yum!)
Add the burger mix to the cooked pasta. Then add 1 jar of the spaghetti sauce..stir and see if it's coated well. You want this to not get dry at all. You'll probably need another 1/2 jar or so to make it 'soupy' enough. The noodles finish cooking in this sauce, so make sure it's not dry! Dry pasta is GROSS!
Dump the mixture in a sprayed down 13x9 pan, covered for about 1 hour. Bubbly and delicious.
Serve with GFCF Garlic bread. Delish!
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