Corn Sandwich Biscuits

If only all my mess ups turned out this good! I was trying for a gluten free corn wrap. I got these instead. I must say I like these better!

Corn Sandwich Biscuits

Ingredients:

½ cup Fine Corn Meal
½ cup Amaranth Flour
½ cup Tapioca Starch
½ cup Corn Starch
1 tsp Baking Powder
1 tsp Salt
½ cup Vegetable Shortening
¾ cup Water, (approximately)
1 Egg


Procedure:

1. Sift dry ingredients together in a large bowl.

2. Using a pastry cutter, cut vegetable shortening into dry ingredients until thoroughly mixed.

3. Slowly add water until dough is soft and slightly sticky. Knead with a fork or hands until dough is smooth.

4. Add egg. Mix with fork until fully mixed. Dough will be very sticky and thick.

5. Spoon approximately 1/3 cup at a time into a dry non-stick frying pan or griddle over medium heat. Use your turner to form into a circle about the size of a regular hamburger bun.

6. Cook first side until golden brown. Flip biscuit and brown the other side. Should take about 3 to 5 minutes per side.

7. Remove from heat and allow to cool for 3 to 5 minutes.

8. Using butter knife, slice biscuits in half similar to an English muffin.

9. Place your favorite sandwich ingredients on the bottom half and top with the top half.

10. Enjoy!

Quick and Easy “Baked Beans”

Ingredients:

2 – 15.5 oz. cans Beans, drained
½ cup Brown Sugar, packed
¼ cup Molasses
2 tbsp minced Dried Onions
2 tbsp Apple Cider Vinegar
2 tsp Ground Mustard
¼ tsp Ground Ginger
¼ tsp Ground Black Pepper
1 tbsp Water
2 tbsp Ketchup
1 tsp White Rice Flour

Procedure:

1. Combine ingredients in medium saucepan.

2. Cook over medium heat, stirring frequently, until beans are done.

Makes approximately 4 servings

Spaghetti Pie

Ingredients:

6 oz (1/2 package) Gluten Free Spaghetti
1 tbsp Butter or Margarine
1 ½ lb Sweet Italian Sausage Links
1/3 cup Sweet Onion, chopped
1- 4 oz can Mushroom Stem and Pieces, drained
1 tbsp Minced Garlic
1 tsp Dried Basil
1 – 14 ½ oz can Diced Tomatoes
1 cup Frozen Peas
1 jar (3 cups) Pasta Sauce
1 ¼ cup Parmesan Cheese, grated

Procedure:

1. Prepare Spaghetti according to package directions until just al dente.

2. When Spaghetti is ready, drain, and place in a 9x13 glass baking dish.

3. Stir Butter or Margarine into Spaghetti until melted.

4. While Spaghetti is cooking, remove casing from Sausage. Cut Sausage into about 1/2 inch chunks.

5. Place Sausage and onions into large skillet or stir-fry pan and heat over medium-high heat until Sausage is browned and fully cooked. Drain.

6. Add Mushrooms, Garlic, and Basil. Heat about 2 minutes, stirring frequently.

7. Add Diced Tomatoes and Peas and cook until Peas are warmed through.

8. Add Pasta Sauce and cook over medium heat until Sauce is warm.

9. Spread Sauce evenly over Spaghetti.

10. Sprinkle Parmesan Cheese evenly over Sauce.

11. Bake in 375º oven until cheese is golden brown and sauce bubbles.


Makes about 8 servings

Creamy Hamburger Noodles

Ingredients:

½ - lb 85% Lean Ground Beef
¼ - cup Sweet Onion, chopped
2 – tbsp Worcestershire Sauce
1 – tbsp Soy Sauce
1 – tsp Garlic Powder
2 – tbsp Water
1- 4 oz can Mushrooms, Stems and Pieces
½ - cup Frozen Peas
2 oz White Sharp Cheddar Cheese
2 oz Mild Provolone Cheese
2 slices White American Cheese
Black Pepper to Taste
1 – cup Rice Milk
3 – 4 oz Oriental Style Rice Noodles, broken into small pieces


Procedure:

1. Place Ground Beef, Onions, Worcestershire Sauce, Soy Sauce, and Garlic Powder in large skillet. Cook over medium-high heat until Beef is browned.

2. Add Water, Mushrooms and Peas. Cook until peas are warmed through.

3. Reduce heat to medium-low.

4. Break Cheeses into small pieces and place in skillet. Stir until Cheeses are melted.

5. Season to taste with Black Pepper.

6. Add Rice Milk and Oriental Style Rice Noodles. Heat over medium-low heat, stirring frequently, until rice noodles are desired consistency.

7. Remove from heat.

8. Allow to stand for 3 – 5 minutes to allow sauce to thicken.

Makes about 4 servings.

For the sharp cheddar and provolone cheese, I used snack sticks found in the diary department of the grocery store. Sargento makes 1 oz Provolone sticks and Cracker Barrel makes 1 oz Sharp Cheddar snack sticks. These are very convenient for measuring small amounts of cheese to cook with.

I Ate A Sandwich!!!!!

I did it! I did it! I made a sandwich that actually tastes like a sandwich!!

I'm not talking about a sandwich made from those dry, cardboard flavored breads, either. I'm talking moist, springy bread with a thin, flaky crust type bread sandwich!

I made the bread and I tell you, peanut butter and apple jelly has never tasted so good. (Yes, this is my very own recipe.)

Only problem I had with the bread is that it is so moist and springy it is difficult to cut while the bread is still hot. So, make sure to allow the bread to cool completely before slicing.

Sorghum Flour Bread

Ingredients:

2 ¾ - cups Sorghum Flour Mix
1 - package Instant Fast Rising Yeast
2 ½ - tsp Xanthan Gum
1 - cup Milk
1 – tbsp Brown Sugar
¾ - tsp Salt
2 – tsp Butter
2 – Eggs
2 – Egg Whites
2 – tsp Butter, Melted


Procedure:

1. Grease and flour a 9x5 bread pan with shortening and white rice flour.

2. Whisk 1 ¼ cup Sorghum flour mix, yeast, and xanthan gum together in a large mixing bowl. Set aside.

3. In medium saucepan, heat and stir milk, butter, brown sugar, and salt until just warm and butter is almost melted.

4. Add milk mixture, eggs, and egg whites to flour mix. Beat with electric mixer using dough hooks on high for 30 seconds, scraping sides of mixing bowl frequently.

5. Add remaining flour mix ¼ cup at a time, beating on high until well incorporated between each addition.

6. Beat for 4 – 5 minutes on high.

7. Pour bread dough into prepared bread pan and let rise until dough is about ½ inch above the top of the pan. (30 – 40 minutes if using fast rise yeast.)

8. Brush top of bread dough with melted butter.

9. Bake in 375º F oven for 40 minutes.

10. Remove from pan, cool, and slice.

Sorghum Flour Mix

3 - cups Sorghum Flour
2 - cups Potato Starch
2.5 - cups Tapioca Flour

Banana and Fruit Smoothie

Ingredients:

1 - cup French Vanilla or Plain Yogurt
1 - Banana, peeled and sliced
1 - Pear, peeled, cored, and diced
5 - Frozen Strawberries
1 - tbsp Honey

Procedure:

1. Place all ingredients in blender.
2. Puree until smooth.
3. Serve immediately.

I made this origianlly with rice milk instead of yogurt and my fiance loved it. I feel that the yogurt would give it a more silky, more smoother taste.

I Really Need a Good Name Almost Chili

This is my creation for tonight. It's fast, its easy, it's tasty. It needs a good name.

Almost a chili, but with rice added. Please help me name this recipe!

The sweet onion used in this recipe was one of those huge 4 inch diameter sweet onions.
Enjoy!

Mock Chile with Rice

½ - lb. 85% lean Ground Beef
½ - Bell Pepper
¼ - Large Sweet Onion, chopped
1 – Large Clove Garlic, minced
1 - 7 oz. can Mushrooms, Stems and Pieces
1 - 7 oz. can Sweet Whole Kernel Corn
1 – 15.5 oz can Black Beans
1- tbsp Chili Powder
¼ - tsp Black Pepper, ground
½ - tsp Cumin, ground
1 – tsp Basil
¼ - tsp Celery Salt
¼ - tsp Salt
½ - cup “Instant” Brown Rice, dry
1 – cup Water
1 – 7 oz can Tomato Sauce
Shredded Cheese, optional

Procedure:

1. Brown ground beef in stir-fry pan or large skillet.
2. Add bell pepper, onion, garlic, and mushrooms. Cook until onions are tender.
3. Stir in corn and black beans. Cook over medium heat for 5 minutes or until beans are hot.
4. Add chili powder, black pepper, cumin, basil, celery salt, and salt. Heat 2 to 3 minutes, stirring frequently.
5. Add dry rice and water, increase heat to medium-high until water bubbles. Reduce heat to medium-low.
6. Allow chili to cook over low to medium-low heat until the rice is tender.
7. Add tomato sauce. Heat for 2 to 3 minutes or until sauce is warm.
8. Serve hot or refrigerate for bean dip. If desired, sprinkle shredded cheese over the top before serving.

Makes about 5 servings.

Messing Around in the Kitchen

I love to mess around making my meals. Most meals are a bunch of things thrown together in the same pan with the hopes that they will transform into something worth eating. Surprisingly, many of these come out delicious.

Now, I had never thought to write down how I made each meal or how much of each thing I threw into the pan. That is until the other night. I made a dish that was so good I just had to be able to make it again. Unfortunately, I didn't write anything down and I have no idea what I put in there.

The fiance says, "Wow! You've got to make this again sometime!"
I say, "Ummm.... I can't."
He says, "Why not?"
I say, "Because I don't know how I did it."
He say, "OK, we need to get a white dry erase board for the refrigerator so you can write things down as you add them."
I say, "Ok, sounds good!"

So, now I have this blog....