Savoury quickbreads to serve on their own or with cheese or soup or other deliciousness. Much simpler to put together than yeast bread, and a great way to use leftover rice. If you wished to add to these muffins, some chopped sun-dried tomato in oil would be lovely, or, alternatively, some minced red and/or green sweet pepper.
1 cup cooked, cooled brown basmati rice
3 tbsp olive oil
2 eggs
1 cup milk
3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch flour
1/4 cup tapioca starch flour
1/4 cup flaxseed meal
1 tsp xanthan gum
4 tso baking powder
1/2 tsp salt
1/2 tsp each dried basil, marjoram, and oregano
1/4 tsp freshly ground black pepper
1/4 cup (generous!) freshly, finely grated Parmesan cheese
Grease or line 12 muffin tins.
In a large bowl, combine rice, oil, and milk. Whisk until well combined.
In a medium bowl, whisk flours and starches, flaxseed meal, xanthan gum, baking powder, salt, herbs, and cheese. Stir into wet ingredients, just to mix.
Fill prepared muffin tins about 3/4 full. Bake muffins at 400F for 20 to 25 minutes. (The colder the leftover rice is, the longer the cooking time.)
Friday, June 22, 2007
Parmesan "Shortbread"
A whole new take on icebox cookies, these "shortbreads" are a decadent appetizer to serve with a savoury jam or jelly. Adapted from Canadian Living, December 2002.
1/4 cup amaranth flor
1/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1/2 tsp xanthan gum
1/2 cup finely grated Parmesan
1/2 cup butter, softened
1 tbsp cracked peppercorns
Whisk flours and starches with xanthan gum and Parmesan. Cut in butter until crumbly. Press crumbs into a neat ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Divide dough in half. On a lightly rice-floured surface, form each into an 8" log, pressing crumbs together as tightly as possible to form a coherent log. Roll each log in cracked pepper, wrap in plastic wrap, and refrigerate until firm.
Cut into 1/4" slices using a serrated knife and place about 1" apart on a pan lined with parchment paper or a silicone sheet. Bake in the centre of 250F oven until lightly browned and fragrant, about 1 hour.
1/4 cup amaranth flor
1/4 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1/2 tsp xanthan gum
1/2 cup finely grated Parmesan
1/2 cup butter, softened
1 tbsp cracked peppercorns
Whisk flours and starches with xanthan gum and Parmesan. Cut in butter until crumbly. Press crumbs into a neat ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Divide dough in half. On a lightly rice-floured surface, form each into an 8" log, pressing crumbs together as tightly as possible to form a coherent log. Roll each log in cracked pepper, wrap in plastic wrap, and refrigerate until firm.
Cut into 1/4" slices using a serrated knife and place about 1" apart on a pan lined with parchment paper or a silicone sheet. Bake in the centre of 250F oven until lightly browned and fragrant, about 1 hour.
Gluten-Free Herbed Chicken Burgers
These burgers are moist but still ultra-lean. And, as a bonus, they hold together on the grill. Perfect for those just-ready to eat fresh herbs.
If I buy gluten-free "buns" at all, I buy English muffins, which toast up to the nicest texture and are the right size and shape for burgers.
1 lb lean or extra lean ground chicken or turkey
4 medium mushrooms, very finely chopped
2 cloves garlic, minced
1/4 cup fine, dry gluten-free bread crumbs
2 tbsp fresh chives, chopped
1 tsp fresh marjoram, minced
1/2 tsp fresh rosemary, minced
1 tsp each balsamic vinegar and GF soy sauce
freshly ground pepper to taste
Stir together mushrooms, garlic, breadcrumbs, herbs, vinegar, soy sauce, and pepper until evenly mixed. Fold in ground chicken.
Form into six patties, and cook on a greased grill until well done.
If I buy gluten-free "buns" at all, I buy English muffins, which toast up to the nicest texture and are the right size and shape for burgers.
1 lb lean or extra lean ground chicken or turkey
4 medium mushrooms, very finely chopped
2 cloves garlic, minced
1/4 cup fine, dry gluten-free bread crumbs
2 tbsp fresh chives, chopped
1 tsp fresh marjoram, minced
1/2 tsp fresh rosemary, minced
1 tsp each balsamic vinegar and GF soy sauce
freshly ground pepper to taste
Stir together mushrooms, garlic, breadcrumbs, herbs, vinegar, soy sauce, and pepper until evenly mixed. Fold in ground chicken.
Form into six patties, and cook on a greased grill until well done.
Friday, June 15, 2007
Cool Curried Quinoa Salad
On to the healthy recipes, the ones you can make a meal of rather than a dessert! This is a yummy summery salad. Quinoa costs an arm and a leg, but it’s really, really good for you. And filling and whatnot.
1 3/4 cup quinoa
3 1/2 cups hot vegetable (or chicken) stock
4 tsp curry paste
1 tbsp minced ginger
1/2 cup each fresh, chopped coriander and parsley
1/4 cup lemon juice
2 tbsp vegetable oil
2 cloves garlic, minced
pinch of salt
3 green onions, chopped
1 6” chunk (or more) cucumber, diced (and seeded, if necessary)
1/2 a red or yellow pepper, seeded and diced
1/2 cup raw snow peas, chopped in bite-sized pieces
1/2 cup slivered almonds, lightly toasted
1 small to medium carrot, peeled and grated
In saucepan or rice cooker, combine stock, curry paste, and ginger. Add quinoa and cook until liquid is absorbed and the disturbing little curlicues in the quinoa have emerged. Let cool; fluff with a fork.
In a large bowl, whisk coriander, parsley, lemon juice, oil, garlic, and salt. Stir in cooled quinoa, green onions, cucumber, red pepper, snow peas, and 1/4 cup of the almonds. Toss to coat.
Serve cold, topped with grated carrot and remaining 1/4 cup almonds.
1 3/4 cup quinoa
3 1/2 cups hot vegetable (or chicken) stock
4 tsp curry paste
1 tbsp minced ginger
1/2 cup each fresh, chopped coriander and parsley
1/4 cup lemon juice
2 tbsp vegetable oil
2 cloves garlic, minced
pinch of salt
3 green onions, chopped
1 6” chunk (or more) cucumber, diced (and seeded, if necessary)
1/2 a red or yellow pepper, seeded and diced
1/2 cup raw snow peas, chopped in bite-sized pieces
1/2 cup slivered almonds, lightly toasted
1 small to medium carrot, peeled and grated
In saucepan or rice cooker, combine stock, curry paste, and ginger. Add quinoa and cook until liquid is absorbed and the disturbing little curlicues in the quinoa have emerged. Let cool; fluff with a fork.
In a large bowl, whisk coriander, parsley, lemon juice, oil, garlic, and salt. Stir in cooled quinoa, green onions, cucumber, red pepper, snow peas, and 1/4 cup of the almonds. Toss to coat.
Serve cold, topped with grated carrot and remaining 1/4 cup almonds.
Thursday, May 31, 2007
Ginger Crunch Cookies
Another adapted New Zealand-type cookies -- slightly short, not too sweet, and crunchy without being crumbly or too tooth-achingly crisp. These cookies will not spread much or rise much (they contain no baking powder or baking soda). They have a mildly gingery taste at first, but the ginger gives a pleasantly hot kick on the aftertaste. Custard powder adds colour and a small amount of flavour. Make sure your custard powder is made of corn starch and contains no gluten.
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 cup brown rice flour
1/2 cup amaranth flour
1/3 cup potato starch flour
3 tbsp tapioca starch flour
1/2 tsp xanthan gum
5 tbsp custard powder
1/2 cup finely chopped crystallized ginger
1 cup cornflakes, slightly crushed
In a large bowl, cream butter, sugar, and egg until well blended. In a medium bowl, whisk together flours, starches, and xanthan gum. In a small bowl, toss chopped crystallized ginger in custard powder until well coated.
Blend flour mixture into butter mixture, then blend in ginger mixture. Roll by the tablespoonful into 24 balls, and roll the balls in cornflakes to coat crunchily. Place balls on a parchment-paper or silicone sheet-lined baking pan. Flatten with your fingers or with a fork.
Bake for 20 minutes in an oven preheated to 375F, until firm and lightly browned. Allow to cool on the pans until cool enough to transfer to a rack to cool completely.
Makes 24 cookies.
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 cup brown rice flour
1/2 cup amaranth flour
1/3 cup potato starch flour
3 tbsp tapioca starch flour
1/2 tsp xanthan gum
5 tbsp custard powder
1/2 cup finely chopped crystallized ginger
1 cup cornflakes, slightly crushed
In a large bowl, cream butter, sugar, and egg until well blended. In a medium bowl, whisk together flours, starches, and xanthan gum. In a small bowl, toss chopped crystallized ginger in custard powder until well coated.
Blend flour mixture into butter mixture, then blend in ginger mixture. Roll by the tablespoonful into 24 balls, and roll the balls in cornflakes to coat crunchily. Place balls on a parchment-paper or silicone sheet-lined baking pan. Flatten with your fingers or with a fork.
Bake for 20 minutes in an oven preheated to 375F, until firm and lightly browned. Allow to cool on the pans until cool enough to transfer to a rack to cool completely.
Makes 24 cookies.
Tuesday, May 29, 2007
Soft Apple-Nut Spice Cookies
Adapted from an unpublished recipe by local cook and cookbook writer extraordinaire, Joanie Sutton.
I made these cookies partly to use up an over-stocked fruit bowl and partly in hopes the cookies might be slightly more healthful than my usual cookies. I don't know about the health factor, but the cookies were delicious, and the fruit bowl was happily diminished of its oversupply of apples.
I have to admit, these are a bit more healthful than I usual like my cookies to be -- they're more like muffin tops!
3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup almond flour (ground almonds)
1/2 cup potato starch flour
1/4 cup tapioca starch flour
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup butter, softened
1 1/4 cups brown sugar
1 large egg
1 tsp vanilla
1/4 cup buttermilk
2 cups grated apple (about 3 medium apples)
1 cup chopped pecans
Preheat the oven to 375F. Line three cookie pans with parchment paper or silicone baking mats.
In a medium bowl, whisk together flours and starches, xanthan gum, soda, cinnamon, nutmeg, ginger, and salt until well blended.
In a large bowl, cream butter and brown sugar. Beat in egg and vanilla.
With the electric mixer running, beat in the dry ingredients alternately with the buttermilk. Gradually add the grated apple, mixing well to combine. Stir in the chopped pecans.
Drop by the tablespoon onto the prepared cookie pans and bake 12-14 minutes in the preheated oven, until lightly browned and centre springs back from a light touch. Allow to cool on the pans for 5 minutes, or until set. Transfer to a wire rack to cool completely.
Makes approximately 40 cookies.
I made these cookies partly to use up an over-stocked fruit bowl and partly in hopes the cookies might be slightly more healthful than my usual cookies. I don't know about the health factor, but the cookies were delicious, and the fruit bowl was happily diminished of its oversupply of apples.
I have to admit, these are a bit more healthful than I usual like my cookies to be -- they're more like muffin tops!
3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup almond flour (ground almonds)
1/2 cup potato starch flour
1/4 cup tapioca starch flour
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup butter, softened
1 1/4 cups brown sugar
1 large egg
1 tsp vanilla
1/4 cup buttermilk
2 cups grated apple (about 3 medium apples)
1 cup chopped pecans
Preheat the oven to 375F. Line three cookie pans with parchment paper or silicone baking mats.
In a medium bowl, whisk together flours and starches, xanthan gum, soda, cinnamon, nutmeg, ginger, and salt until well blended.
In a large bowl, cream butter and brown sugar. Beat in egg and vanilla.
With the electric mixer running, beat in the dry ingredients alternately with the buttermilk. Gradually add the grated apple, mixing well to combine. Stir in the chopped pecans.
Drop by the tablespoon onto the prepared cookie pans and bake 12-14 minutes in the preheated oven, until lightly browned and centre springs back from a light touch. Allow to cool on the pans for 5 minutes, or until set. Transfer to a wire rack to cool completely.
Makes approximately 40 cookies.
Chocolate Pudding Cake
Self-saucing pudding cake that’s easy, rich, and incredibly decadent with a scoop of vanilla ice cream.
1/2 cup rice flour
1/4 cup potato or tapioca starch
1/4 cup soy flour
1/2 tsp xanthan gum
1/3 cup cocoa powder
1 rounded tsp baking powder
3/4 tsp salt
2 large eggs
1 cup sugar
1/3 cup butter, melted
1/2 cup milk
1 tsp vanilla
1/2 cup chopped walnuts or pecans
3/4 cup firmly packed brown sugar
1 1/3 boiling water
1/3 cup cocoa
Preheat oven to 350F.
In a large bowl, whisk together flours and starches, first measure of cocoa, baking powder, and salt.
In a medium bowl, whisk eggs, sugar, butter, milk, vanilla. Add the flour mixture. Stir until just combined. Stir in walnuts. Spread in an ungreased 8” square pan.
In yet another bowl, whisk brown sugar, second measure of cocoa, and boiling water. Pour over batter in the baking pan. Bake 35 to 40 minutes or until a tester comes out with a few crumbs adhering to it. (The bottom layer of the cake will be wet and puddingy.)
Serve hot!
Makes 9 medium servings.
1/2 cup rice flour
1/4 cup potato or tapioca starch
1/4 cup soy flour
1/2 tsp xanthan gum
1/3 cup cocoa powder
1 rounded tsp baking powder
3/4 tsp salt
2 large eggs
1 cup sugar
1/3 cup butter, melted
1/2 cup milk
1 tsp vanilla
1/2 cup chopped walnuts or pecans
3/4 cup firmly packed brown sugar
1 1/3 boiling water
1/3 cup cocoa
Preheat oven to 350F.
In a large bowl, whisk together flours and starches, first measure of cocoa, baking powder, and salt.
In a medium bowl, whisk eggs, sugar, butter, milk, vanilla. Add the flour mixture. Stir until just combined. Stir in walnuts. Spread in an ungreased 8” square pan.
In yet another bowl, whisk brown sugar, second measure of cocoa, and boiling water. Pour over batter in the baking pan. Bake 35 to 40 minutes or until a tester comes out with a few crumbs adhering to it. (The bottom layer of the cake will be wet and puddingy.)
Serve hot!
Makes 9 medium servings.
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