I just got my son off to the beach with a friend and realized that I had yet to eat. One of the problems with having to eat gluten free is coming up with new things to eat. Since I am not eating rice or potatoes right now, it makes things a bit more complicated. I miss morning rice pudding and my Dutch oven bread but I really, really need to drop a few pounds AND something has been giving me stomach problems again. Ok, enough about me.
I raided the fridge and came up with spinach, kale, eggs, an apple (half an apple as my son had the other for breakfast). At first I was going to make an omelet but decided against it. Not that it was too much work but I just really didn't feel omelishy (my blog, I can make up my own words too!). Going around on Pinterest is the fried banana thing. I have made these and liked them but since I'm not a big banana eater, it is not something I would make alot. I have also fried grapes in the same manner which were unbelivable. I had them with a chicken and spinach salad, awwwwwww yum. I have also done it with dried figs that I ate with hot rice ceral. I loved, loved, loved the fried figs. So why not apples? The thing is, apples have a really high water content so to fry them you need to get the pan really hot. I have an electric stove (yeck) and set the burner on 8. Threw in the Ghee (you can get this much hotter than butter) and when it sizzled, threw in the honey, quickly followed by the apples. They only cooked for a few minutes on either side as you want them to keep their crunch. Good, really good. Yummy even.
Right before flipping them over. This just took a few minutes per side.
Here is the Recipe for one person you can make as much just by increasing everything:
1/2 cup chopped Spinach and Kale (I used frozen mixer that I purchased from Costco)
1/4 tsp ground ginger
1/2 tsp honey
1/2 apple (use one that is crisp)
1/2 tsp Ghee
Salt and Pepper to taste
Have all your ingredients ready to go including scrambling your eggs. To make my eggs: crack into a bowl and add a splash of milk, salt and pepper. Lightly beat
I use fresh ginger but to grate I use this:
I use it for ginger, garlic and any other fresh herb. I found this one at a local farmers market and bought one for my Step Mom at the fair. This thing is awesome! It has sharp little glass teeth that "mince" your herb. Then you dampen the brush and brush it into your recipe.
I started with the apples. Use a good non-stick pan and heat until it a drop of water dances on the surface. Carefully add your Ghee or Coconut oil. Let it melt and get hot, drizzle in 1/4 tsp of honey and swirl the pan so the Ghee with the honey mix. Quickly add the apples. They are going to brown very fast per side. Before flipping them the first time drizzle more honey on them right before you flip. Once brown on the other side, slide into a bowl. Add a little more Ghee to the pan. Add the chopped Spinach, Kale and Ginger to the same pan and turn down the heat (on mine it was a 4). This will cook really fast also. Slide into the same bowl. Add a bit more Ghee to the pan and add the beaten eggs and turn down the burner a bit. Cook your eggs to your liking. Place in the same bowl. Season to taste. I added a bit of Srirache sauce to mine.
I hope you like the recipe!
It's the one you have!
So I woke up this morning needing something sweet but not too sweet and since I said no rice products for awhile, I knew it would be with Almond Flour and something else. Hmmmmm, I sat and stared at the Almond flour for awhile. Got up, opened the fridge and stared at it for awhile, blankly. It was after all 6:30 in the morning. Went back and stared at the Almond flour.
Uh. Coffee would be good to start.
After a cup or three, the brain kicked in and I thought muffin's. Here is the kicker though, I don't like muffins. That is not precisely true. I don't like the bottom half of the muffin. I like the muffin top (insert all jokes here!). Luckily, years and years ago, I actually found a muffin top pan. It is the greatest thing for making muffin tops. Mine slants in on the inside, not the straight sides, which makes it look like a muffin top peeled off. I don't know why this makes me happy, but it does.
So, I still needed to come up with a recipe. Hmmmm, no rice so lets use Tapioca flour and Buckwheat flour. I think that Buckwheat is completely underused. I make a great Dutch oven bread out of Buckwheat flour that I will have to post. Anyway, please find the recipe below. I have made it both with the egg and without. If you do without the egg, reduce the Tapioca Flour to 1/4 cup. These were light and moist and I made happy noises as I ate them.
Preheat the oven to 375 F
Grease pan (I used coconut oil)
107 g (about 1 cup) Almond Flour
70 g (about 1/2 cup) Tapioca Flour (if making with no egg, use 35 g or about 1/4 cup)
40 g (about 1/4 cup) Buckwheat Flour
1/4 tsp salt
1/2 tsp Baking Soda
50 g (about 1/4 cup) Sugar
32 g (about 1/4 cup lightly packed) Brown Sugar
1/4 tsp Vanilla
1/4 cup Milk
1/2 Stick room temp butter
1 egg (or not, reduce the Tapioca Flour--you may have to add a little more milk)
1/4-1/2 cup fresh Blueberries
Add all dry ingredients and whisk to mix (mix well)
Add egg and milk and mix
Add Butter and vanilla and mix
In my muffin top pan, this made 7 large muffin tops. If you are making regular muffins, go ahead and gently fold in the blueberries and then fill the muffin cups about 2/3 full. If using a muffin top pan, fill about 2/3 full and then top with the Blueberries.
Bake 8-10 minutes.
These are made with no eggs. I used coconut oil to grease the pan. Without egg they do not rise as much but were just yummy
This is made with the egg.
Both of these are also with no egg. The crumb was moist and...AND was just as good the next day.
This big bad boy was with the egg. These were Mom's favorites. I smeared butter on them and had another cup of coffee.
Hope you make, eat and comment!
Enjoy life, it's the one you have!
That's right, I said it, Spam. That wonderful mystery meat that everyone likes to hate on. Not me. I love Spam. I've loved it since I was a kid and we would have it on all our camping trips. Fried up, tossed with eggs, rolled in a burrito, there is no end to what you can do with Spam. Another tip, it's Gluten Free. Uh huh that's right, gluten free. Deal.
I was starving this morning and wanted something different. I've been eating WAY too much rice based stuff and my ass is showing it. Well not just my ass but my thighs, hips, arms, face, back etc.... So not to belabor the point, it's time to cut down on the rice and rice products (my heart is sobbing right now). I'm also doing a self 30 day challenge. That will be a separate post. Look for it.
So today I scrummaged through my fridge for something new. I came up with eggs (not new but lets poach them), cabbage, green onions, sweet potato, mushrooms, and cilantro. Hmmmmm, what to make of this.
Well here goes.
I grated (yes grated) about 1/2 cup of sweet potato or you could use yam
2 stalks green onion, diced
about 1/4 cup mushrooms of your choice, I used enoki
3/4 cup rough cut cabbage, I used green because I had some left over from Saint Patricks day
two slabs of the Spam about 1/4" thick or thicker depending on your taste, diced
pot or pan with 2" of water to boil
Ghee or your choice of oil to stir fry in
First toss in your ghee and let it melt and get hot.
Place a shallow pot of water to boil with no more than 2 inches of water. Keep an eye on it. When it boils, turn it down to a simmer
I threw the sweet potato in first and let it cook on medium for about 4 minutes. I then moved it to the side and tossed in the Spam and let it begin to brown on one side. Watch your sweet potatoes as they are still cooking. Look for them to begin to brown also and flip them. Flip the Spam when it begins to brown. When you have flipped the spam so the browned side is up, toss in the cabbage, onions and mushrooms. The Cilantro can go in either the last few minutes or when you are plating. I like it either way.
At this point you will want to poach your egg. The water should be at a simmer. Crack your egg into a separate bowl and gentle pour (get as close to the water as physically possible) your egg into the simmering water. Let it cook 3-4 minutes. Use a slotted spoon to remove the egg from the water. Blot the back of the spoon on a dish towel to remove excess water. Plate your stir fry and lay the egg on top. Voila.
Eat and enjoy!
Live, love life.
It's the one you have.
I love rice. Specifically I love sticky rice and I make it in my rice cooker. The problem is: What to do with left over rice. I mean really, you can only have reheated rice so many times. This morning I decided to try something a little different.
I also love rice pudding and when I googled what to do with left over rice it was all about the pudding. Hmm, well, if I make it a whole less sweet, add some fruit we can then call it breakfast....right?
This is the easiest recipe to make.
1 cup cooked rice
1/2 to 1 tbsp sugar or honey (really the sweetener of your choice)
1 cup milk (any milk will do, coconut, almond, cow etc)
2 tsp heavy cream (or just add more milk but adding the cream worked better)
1/4 tsp vanilla
1/4 tsp cornstarch
a very, very small pinch of cinnamon (you can overwhelm it if you use too much)
Add the rice, milk, sugar and cream to a small sauce pan. I have an electric stove and turned it to medium low (#4 on mine) and let it simmer. I stirred it every few minutes so that the bottom would not stick. Simmer it long enough that the rice absorbs the liquid till it is just covering it.
Add the vanilla, cinnamon and the cornstarch. Give it a little whip
It should begin to bubble and get thicker at this point.
Remove from heat
place in a bowl and add fresh fruit, dried fruit, nuts or whatever you fancy
This reheats very well also. You will probably have to add more milk or cream to reheat as it will continue to absorb any liquid after you place it in the refrigerator. I add more cream and zap for 30 seconds at a time, stirring between zaps until it is heated to the temperature of my choice.
I also fried an egg using Ghee in my iron skillet. I should have cooked up some bacon to go with it but hey, you can't have everything.