<![CDATA[The Bristlee One - Recipes]]>Mon, 31 Jul 2017 00:43:56 -0700Weebly<![CDATA[Creating or Attempting to]]>Fri, 11 Dec 2015 21:56:44 GMThttp://bristleeone.com/recipes/creating-or-attempting-to
Cooking disasters, we've all had them.  Thinking you are making a recipe perfectly fine, it looks good, it smells good and you pop it in the oven.  Then out of the oven it comes and wham you know.  Oh man, when trying to come up with new recipes disasters happen more than I care to think about.  The photo above is the first attempt on a brownie cookie.  I really, really wanted a brownie but all the mixes so far that I have tried were not what I wanted.  I wanted chewy with the crisp edge and no funky aftertaste.  I embarked down a rocky road.  
The first few attempts gave me a cookie that was more cake like in appearance and taste and didn't hold together well.  Bringing a recipe together is 1 part hope, 2 parts drive and 1 part know how.  Put it all together and it can still spell disaster.
Well that's a little bit runny for a cookie dough
Oh look, they look like perfect little cookie dough rounds.............
How does a recipe come about?  For me different ways.  Believe it or not there have been times that I have woken up and thought I want to make this and I know how I want it.  Then it is just a matter of tweaking it. An example is the Yogurt Parfait with the Cherry Reduction (find the recipe here).  Other times like this brownie recipe, it is derived from a gluten version that I had and needed to convert it to a gluten free version.  I know that many of the manufactures of Gluten Free flours will tell you it is a 1:1 change.  Yes sometimes it is and sometimes it takes much experimentation.  Gluten free flours absorb liquid much differently than wheat flour.  With no gluten, the flour performs much differently.  For a while, a long while, I really tried to make a bread that I could eat at any time.  Still have not come up with one that I LOVE.  I've purchased one that was outstanding but I'm certainly not going to pay over $7 each time.  Nope.  Not gonna happen. Hopefully in time I will have one that I can enjoy and share.
ummm, ok those spread out some...........quite a bit....
Another difference with the gluten free flours is baking time.  You know with gluten cookies and such that you can make then usually in 8-10 minutes.  Yeah.  Rethink that.  As you saw in that first photo, 8 minutes was just way too long.  Really that was 8 minutes.  Come to find out, these only need 5-6 minutes.  What is nice with the recipe is that it can either be a cookie or a brownie recipe, both work.  Happy circumstance. 

Not all recipes work out that way though.  There is a lemon custard recipe that I have been working on for quite some time and just cannot get it the way I want.  I spent 3 weeks on it almost every day.  The lemon cheesecake came out of that 3 weeks but no straight up lemon custard that I wanted.  It happens.  An idea will pop into my head and I will go full force trying to figure out how I want to make it.  The other problem, I have recipes that I will not post because I think they are just too involved.  I want recipes on here that anyone including young adults, teens and pre-teens could make.  Hence the idea of the One Bowl Wonders.
Brownies but only using 3/4 of the recipe. My kitchen is always a food disaster when I'm developing.
I have finally come up with the recipe for the brownie cookies/brownies that I like.  It is a little more complicated to make the cookies and a bit more time consuming but the end result is a soft center and the crispy outer rim that I had been wanting.  I have to say the biggest compliment that I received was from my son.  He thought they were just regular cookies.  He said oh are you eating gluten again.  Nope but perfection obtained.
Awww, perfection.
I'm not sure how much this helped but it was just an idea that got stuck in my head and I've had people ask.  So there it is in a confusing nutshell.  Basically it is try,try, try again and nailed it or give up this ain't going any where.

I hope you enjoyed my little rant.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
<![CDATA[Pesto, Pesto and what to do with pesto]]>Fri, 22 May 2015 03:55:25 GMThttp://bristleeone.com/recipes/pesto-pesto-and-what-to-do-with-pesto
Here's the thing.  Since going gluten free over a year ago, where has the time flown, I haven't eaten certain foods because they are in my head as being associated with gluten.  Pesto is one of those.  Yes, yes, I know there is no gluten in pesto but it is because I only ate it with pasta.  In the past year I've only had the gluten free pasta a handful of times and never once thought to make my pesto.  Why?  I don't know, just an association thing I guess.  I really do like pesto but the stuff that you buy in the store has too much cheese or it just doesn't taste fresh enough.  I like making my own and really it doesn't take all that much time.  If you have a blender or a food processor you're golden.  If does take fresh ingredients though.  This is one of those foods that I insist has to be made with fresh basil, cloves of garlic, fresh squeezed lemon, fresh ground pepper, I think you get my drift.  There is just something about the taste that just sends me into a sort of food nirvana.  
Now I had to rethink my use of pesto as I am not eating a lot of rice or rice based products these days.  I wanted pesto though and needed a vehicle for it.  You need a vehicle other than a spoon to get it into your mouth, really you do.  I did see just recently that people have been slicing cauliflower into "steaks" and roasting it.  Well, that might make a good vehicle.  How about celery sticks?  That would be a good vehicle but what about celery sticks with cream cheese with pesto?  That would be a brilliant vehicle! No pictures of the last one as I ate them all before I could take a picture.  Believe me, they were scrumptious.  You could make a appetizer with cucumber rounds, a dab of mascarpone cheese with some of the pesto on top and a small mint leaf.  Oh my gosh.  I'm on a roll.
So I made two different pestos today because, I ah, well just wanted it.  I have enough left over for tomorrows snack.  Yippy!

As always, you can double or triple these recipes for the number of people you have.  

The Lemon, Walnut Pesto was made with 2 cups of loosely packed leafs, I wanted to show the difference on what happens when you pack the leafs.

Not sure how the other bloggers keep their kitchen so spotless when they are cooking. My always looks like a food bomb went off.

Lemon, Walnut Pesto

2 cups packed cleaned Basil leafs, torn up
6 mint leafs, torn up
3 cloves of garlic, chunk sliced
1 TBSP fresh squeezed lemon (I used 2 because I love, love, love lemon)  Add one try it and then add more if you like
5 tsp Olive oil, this also will depend how you like your pesto.  While you are running it in your blender or food processor, add your oil.  You can make it thick (as I did the next one) or a bit on the thinner side
2 TBSP Roasted Walnuts, if you have whole walnuts, put them on your cutting board and smash them a bit with the heel of your hand, or cut them up a bit.  Raw Walnuts will not work as they turn into a paste.
Salt and pepper to taste

Optional:  I don't put cheese in mine most times.  If you like, use 2 TBSP fresh finely grated Parmesan or other hard cheese.  Stir this in by hand at the end.

Throw it all into your blender/processor and just let it whirl away.  Do watch it and add oil to it if it is too thick.  Start with only 3 tablespoons and go from there.  You might want much more or simply the 5 from above.  Don't blend too long or you end up with a paste.

Sun-dried Tomato and Pistachio Pesto

2 cups packed cleaned Basil leafs, torn up
6 mint leafs, torn up
3 cloves of garlic, chunk sliced
Two heaping TBSP of sliced Sun-dried Tomatoes.  I use the type in oil.  Don't drain the oil, I included the oil in the heaping tablespoons
2 TBSP Pistachios.  I used salted, dried but you can use what you like.  These you are going to chop and break up a bit before putting them in. Raw Pistachios will not work as they turn into a paste.
5 tsp Olive oil, this also will depend how you like your pesto.  While you are running it in your blender or food processor, add your oil.  You can make it thick or a bit on the thinner side by adjusting at this point
Salt and pepper to taste

Optional:  I don't put cheese in mine most times.  If you like, use 2 TBSP fresh finely grated Parmesan or other hard cheese

Throw it all into your blender/processor and just let it whirl away.  Do watch it and add oil to it if it is too thick.  Start with only 3 tablespoons and go from there.  You might want much more or simply the 5 from above. Don't blend too long or you end up with a paste.
Here you can see the difference with packing the leafs. The Sun-dried Tomato Pesto on the left is the mostly packed leafs. What I did was used the entire plant. I buy the live plants from the produce department and then strip all the leafs off. It usually comes to about 2 cups. The one on the right was the loosely packed leafs. Half as much!
I then roasted the cauliflower.  I cut it into about 3/4" "steaks" and sprayed with coconut oil and then put some fresh ground salt and pepper on them.  I then roasted at 350 degrees F on one side for 10 minutes and then flipped them.  I then roasted for another 10-15 minutes.

I also cooked butter steaks, well I had a butter steak my son just had a steak.  I took butter at room temp and stirred in some fresh cut up dill and garlic and rubbed that on the steak.  Normally I BBQ but we ran out of propane about 5 minutes into grilling.  I have a cast iron grill pan so I finished up in that.  Now the pesto didn't present well in the pictures but take my word for it, oh so yummy.  I ended up putting it on the steak too.
I hope you enjoyed this recipe.  If so, please leave a comment below.

Remember, enjoy life.

It's the one you have,
Not one of my better photos! But this was soooo sooo delish!
<![CDATA[Scrambled Egg with Sautéed Spinach, Kale and Seared Apples]]>Thu, 02 Apr 2015 20:26:34 GMThttp://bristleeone.com/recipes/scrambled-egg-with-sauted-spinach-kale-and-fried-applesI 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:

2 eggs
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!

Enjoy life!

It's the one you have!


<![CDATA[BlueBerry Muffin Tops]]>Tue, 31 Mar 2015 04:38:40 GMThttp://bristleeone.com/recipes/blueberry-muffin-topsSo 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!

<![CDATA[Poached Eggs and Spam]]>Mon, 23 Mar 2015 18:44:03 GMThttp://bristleeone.com/recipes/poached-eggs-and-spam
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
1 egg
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.

<![CDATA[Chicken Salad, the easy way]]>Fri, 20 Mar 2015 20:41:29 GMThttp://bristleeone.com/recipes/chicken-salad-the-easy-wayAlright, I know, everyone makes chicken salad.  So why is mine different, why are you reading this, why oh why.  Well, it is gluten free and made with mayo, but a very special mayo that I found just recently at Costco.  I blogged about it and now I'm posting what I made that day.  I'm once again trying to lose some pounds, yea right.  So, after today I'm again cutting down on the rice and rice products, potatoes and potato products and such.  So no "breads" or "cakes" or "pies" for a while.  Well, after today that is since yesterday I made those yummy Mini mochi cherry pies.  Oh my.
I like chicken salad because it's a kitchen sink kind of meal.  You can add anything as long as you have mayo to bring it all together.  I like adding apples, grapes, onions (red, green, yellow, doesn't matter), celery, olives, radishes, avo slices, cherries etc.  See what I mean.  You just have to pair the right ingredients to make the savory and sweet. Without mayo though it is just chicken with stuff thrown at it. When I found the Just Mayo, it was like reaching nirvana!!  I was so happy that I might have made nummy sounds in the aisle.  

Today I added Apple, celery and green onion.  Next time will be the Made in Nature Black Mission dried figs (I got a giant bag of them at Costco and keep them in the refrigerator), green onion and celery.  Or maybe the time after that it will be olives, red onion and pear.  See what I mean, you could even through in some Fritos Corn Chips (they are Gluten free after all!)

I had half of one of those pre-cooked chickens left over and I tore all the meat off.  I then took about some baggies and placed about 3/4 cup in each, dated them and froze for next time.  I reserved 3/4 cup for today.


  • 3/4 cup cooked Chicken, cut up into bite size pieces
  • 1 Stalk Celery
  • 1/2 an Apple
  • 1 stalk green onion
  • 1 TBSP Just Mayo made by Hampton Creek
  • Lettuce leafs
  • Salt and pepper to taste]
  • Lemon pepper to taste

Chop, mix, and plate.

I also like to squirt some fresh lemon on mine right before I devour it.

Hope you like it.

Enjoy life!

<![CDATA[Mini Mochi pies]]>Thu, 19 Mar 2015 19:10:06 GMThttp://bristleeone.com/recipes/mini-mochi-piesThats right, I said mochi pies.  The idea came to me when I was making, well really failing to make, mochi donuts from Lady and pups (http://ladyandpups.com/2014/06/13/mochi-donuts/).  I still don't know what I'm doing wrong.  I have an idea and will need to try it out but in the meantime I had this dough and I thought, what the hell. You'll see, it rolls out really well and is supper to easy to work with.

Adapted from Lady and pups, go to the link above and you will see her dough, mine NEVER comes out this way.  I think it has to do with the milk/cream.  I will keep trying though because her donuts look amazing!

Heat oven to 350 degrees F

  • Starter-dough:
  • 1 3/4 cup (225 grams) of sticky rice flour
  • 1/4 cup (120 grams) of whole milk
  • 1/4 cup heavy cream
  • 2 1/2 tbsp (35 grams) of unsalted butter, melted
  • 1/4 cup (50 grams) of granulated sugar
  • 1 large egg
  • 1 tsp of baking powder
  • Pie filling of your choice

To fold into the dough
  • Additional 2 tbsp butter room temp

for the top and sealing the dough rounds
  •  1 tbsp butter melted

Make the started dough, zap it 20 seconds at a time.  It will become "opaque".   

Make the rest of the dough, add the starter dough a small bit at a time while using a bread hook.  Mix on medium until all is incorporated.  
Now, dump out onto a rice floured surface.  Roll out until 1/2 thick, place the additional 2 tbsp of butter in the center and fold the dough over.  Now, treat it like it is bread dough and knead the butter in.  Once the butter is incorporated, roll the dough out (it will be a bit sticky, so add a bit more flour).  It needs to be about 1/4 " or less thick.
Cut with a 3" cookie cutter or round cup (that's what I used).  Use melted butter around the edges, put your pie filling in the center, only about a tablespoon.  Place another round on top and pinch close with a fork. Place on a cookie sheet that is lined with parchment and bake for 20 minutes at 350.  

Now the pies are NOT going to look like the flaky, buttery pastries that you would see with wheat flour. These are going to look.............well...............different.  If I had been thinking, I would have brushed them with egg white and then sprinkled the turbinado sugar on.  These I brushed with butter and then the sugar.
For me, these were addicting!  I'm going to freeze some of them and see how well they thaw out.  Stuff like this is the reason why I can't lose any weight!!  

Oh well, you only live this once,

Enjoy life,
<![CDATA[Shopping Gluten Free at Walmart and a rant]]>Wed, 25 Feb 2015 03:44:39 GMThttp://bristleeone.com/recipes/shopping-gluten-free-at-walmart-and-a-rantTodays recipe is not a recipe.  Ha.  Rather it's a shopping trip.  I normally don't shop at Walmart but I needed to go there for printer ink and decided to check out our store.  It re-opened a couple of months back as a "Super" Walmart, meaning it has way more crap then it did before.  One of the new sections is grocery's.  I've shopped the grocery section before but when we were in Florida and thought the prices were a tad higher then our Stater Bros.  This Walmart for the most part was pretty good on prices, but that is not why I'm writing this.  No, no, no.  Instead, lets talk Gluten Free stuff.  Now, most gluten free packaged stuff I stay away from.  Really, come on, $6-$11 for a loaf of "bread".  Over five dollars for 10-12 cookies.  Let's be real here.  
There is the caveat though, there are things that you just don't want to make.  Stuff you just want to buy. Here is my list of things that I think are pretty damn good.

At Walmart:

Snyder's Gluten Free Pretzels (I have also found these at Von's and Albertsons and in different flavors) Honestly, I can barely tell the difference in taste.  The GF ones are "harder" then the none but who the hell cares.  Honey mustard pretzels........mmmmmmmm.
Mission Gluten free Flour tortillas, $4.99, this surprised the hell out of me.  They are good too, damn good. I just found these at StaterBros for the same price as WalMart.
Krusteaz Gluten Free frozen waffles (I have found the brownies at Costco and holy smokes, they were awesome and the cornbread at Stater Bros and Vons though it is pricey.  Most of their items are really good but as I said, pricey).  I will be posting my Honey Cornbread recipe this week
Tamari Gluten Free Soy Sauce, they had a really great price, $2.36.  This was $1.63 cheaper then I paid at Stater Bros.
Kikkoman Soy and Teriyaki Sauces, both can be found in Walmart's Gluten Free section. $2.35 and $2.12 respectively
McCormick Gluten Free Taco Seasoning, $0.62 cents.  Not bad at all
Schar White Bread, $5.99, has a nice sourdough taste.  Much better toasted.

There are a number of other items in the gluten free section but I just don't prefer the taste nor the price. There is also a frozen Gluten Free section near the vegan stuff.  I turned my nose up due to the pricing except for the waffles.  Yes, they were way more expensive but I really needed to try them.  Really, I do. Really.  Though I'm not going to pay $2.98 for a frozen burrito that is half the size and three times the price of the gluten version.

My run to Costco saw a number of Gluten Free items but the one that I was most excited about was the Special K Gluten Free touch of brown sugar cereal.  I went ahead and bought it and have had it with almond milk this week.  It's very tasty, I've also just used it as a dry snack with walnuts.  The only problem is there is no brown sugar in it.  Just molasses.  Yes, I know that brown sugar is just sugar with molasses in it but they could have just said with a hint of molasses.  I plan on trying to use them for a coating on chicken.  Let you know how that goes.  There was also a gluten free mayo called Just Mayo from HamptonCreek.  This has changed my world.  It is soooooooo good.  First thing I did was make a nice chicken salad sandwich on toasted white bread.  I might have swooned.

One more thing and my rant is done.  I normally shop at Stater Bros.  If I want Gluten Free you really have to hunt for it or know exactly what you are looking for.  Mostly now I just stick to fresh meats, fruit and vegetables.  Every once in a while though you want something different, something new.  Something easy that you don't have to drag everything out to make.  Albertsons has done the best job in our home town. They have marked most of their gluten free items with a tag all through out the store.  They do have a Gluten Free section but it is all those really expensive things.  Albertsons also carries, and it's the only place that I have see them, the Gluten free corn dogs made by Foster Farms.  We have switched over to these entirely.  The other is the Ronzoni Gluten Free Pastas.  These are the best and we have switched entirely to these.  If you were a huge pasta eater before, you might not like these.  Since they are rice based, they are softer in texture.  I make them with lemon and shrimp with wilted spinach (yummy!!)

Ok, I'm done. Happy shopping.

Enjoy Life!


<![CDATA[Coconut Almond Butter Cookies with Lemon Filling]]>Thu, 19 Feb 2015 04:39:44 GMThttp://bristleeone.com/recipes/coconut-almond-butter-cookies-with-lemon-fillingThe other day I was diligently working at the computer studying and trying not to think about anything else.  I mean really, how distracting is it to be at home by yourself and study on the computer.  I find myself searching Pinterest, reading other people's Blogs, looking at my twitter feed and posting to Tumbler.  It's hard to stay on tract with SO many distractions.  Well, I finally did and finished one of my classes, they are all self paced, and I realized that I needed to celebrate.  Drinking didn't seem like an option, well it did but it seemed a little sad to be drinking by myself so instead I decided to make a cookie.
I've had some coconut flour in my cupboard for the last little while and have not tried it.  So I sat and wondered what it would taste like in a cookie.  One way to find out.  I pried myself out of my chair and raced to the kitchen (see what boredom can do to you).

Here is what I ended up making and it wasn't to awfully bad.  Do note, these are not very sweet, more buttery than anything else but they hit the spot.  You could increase the sugar or sweetener if you like.

Coconut Almond Butter Cookie with Lemon Filling

Preheat oven to 375 F

1 stick butter (I used sweet salted) at room temp
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup Coconut Flour (I used King Arthur)
1/2 cup Almond Flour (I used Bob Red Mills)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup heavy cream (you don't have to add this, they spread out more when I did)

Lemon Curd (I had Dickinson's Lemon Curd on hand.  You could use any jam or jelly or even a pie filling)

1.  Cream together the butter and sugar
2.  Add the egg and incorporate completely
3.  Add vanilla
4.  Whisk together all the dry ingredients and add to the wet
5.  Add the cream slowly, only add enough to make the dough wet

I used a cookie scoop onto parchment paper.  Then I used the back of a spoon (measuring spoon) to make a hollow.  I pushed down lightly and then gave a little twist and then lift.  You can also see the consistency of the dough.
Scoop your filling into the center, about a tablespoon of filling.  Bake for about 7-8 minutes.  Watch them closely.  I have an electric oven and they cooked very fast.  Cook until golden brown.  Do not remove them from the parchment paper until they are cooled as they are very soft.
Below are pictures from cookies that I did not add the cream to the recipe.    I had some left over peppermint bark that was stashed in my freezer.  I broke it up and placed them on top.  I cooked them as the others.  You can see that the ones with no cream did not spread out like the ones above.
The last thing I tried, since it was the day before valentines day, was to make them into little individual tarts.  I used butter in the ramkins before putting in the batter and spreading it around.  I again made the hollow in the center (about 2 tablespoons of filling). After they cooled a bit I dusted them with some turbindo sugar.  On Valentines day, right before serving, I added sliced fresh strawberries and a few raspberries (but forgot to take pictures)
That's about it.  If you have any comments, please let me know.

Enjoy life!!
<![CDATA[Breakfast left over rice]]>Thu, 19 Feb 2015 03:36:30 GMThttp://bristleeone.com/recipes/breakfast-left-over-riceI 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.

I used:

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.   

Enjoy life!