Food Should Taste Good!

Food Should Taste Good!
Food Should Taste Good!

Thursday, December 24, 2015

GLUTEN FREE NIGHT SHADE FREE TAMALES



I don't know about you but I LOVE tamales.  I grew up in Southern California, and loved the tamales we would eat there.  I honestly have not tasted a great tamale in years!  That is until now. :)

Tamales are famous for having hot chili peppers in them, but this recipe will not use hot peppers. If you like them and can have the pleasure of using them, add them!  But for me, I can't, and many folks can't.
So here is a recipe just for you!

I love the texture of these tamales.  I have worked hard to make this recipe just right.

4 cups masa harina
21 oz broth from pork loin cooked in a crock pot. * if you don't have enough add beef broth
2 teasp baking powder
1 1/2  tsp of salt
1 cup lard
1/3 cup olive oil
1 tsp baking soda
1/4 tsp white pepper
1/4 tsp black pepper

Mix all ingredients together with a mixer until the dough is soft and spongy. You don't want it too moist or too dry.

2 lbs pork loin or favorite meat cooked in a crock pot.  (Add 1 to 2 cups of water when cooking)
season meat with ground cumin, pepper, salt, garlic powder, onion powder, parsley, cilantro,
(All to taste)
I season some when cooking, but after the meat is cooled, I shred it and season it to taste.

You will need to soften corn husks in water for several hours.

Drain the husks,  spread dough on husk making room at the bottom to fold up for steaming, and enough room to roll tightly together.
(see photo)

Place in steamer in large stock pot.  Do not let water touch the tamales.  Tamales should be standing upright, or slightly leaning, but do not over stuff the pot.
Wet a towel and place over the tamales.
Cover with led and steam.  Add small amount of water every 15 minutes.
Steam for 1 hour.

The tamales should be firm but not hard to the touch, and come out of the husk easily.

Serve plain or with your favorite topping.





Saturday, December 12, 2015

White Chocolate Peppermint Pecans

Erika challenged me to come up with a new recipe.  It was really easy to make this one!

You just need Pecans, white chocolate and Peppermint Oil.  I used YL peppermint Essential oil and it just took 3 drops.  If you like a much stronger peppermint flavor, you can use more, but we thought this was just right; not too little and not too much.
The Chocolate was Ghirardelli White Chocolate Melting Wafers (12 oz)
I used more pecans than necessary. If you want a thicker coating, I'd use 3 cups of pecans. If you want a lighter coating, like what I did, use as many pecans as you want. :)

If you are making gifts, you can dip each pecan individually for perfect coating.  I just put all of them in the bowl and made sure they were coated well.  But you must separate them quickly!


Wednesday, September 10, 2014

Gluten Free Fabulous Apricot Almond Cake


This is my all time favorite cake, and I am not a cake lover at heart. :)
This was a huge hit at our 4th of July, Independence Day Celebration so I'm glad I wrote
the recipe down from my head onto paper!
I have the instructions and ingredients written in 3 separate sections.

1. Cake
2. Filling
3. Frosting


Apricot Almond Cake

For Cake:

1 cup Almond Meal Flour
1/4 cup Tapioca Flour
3/4 cup Brown Rice Flour
1 Tsp Xantham gum
1/2 Tsp Salt
2 tsp Baking Powder
1 tsp Baking Soda
1 Tlb Vanilla Extract
1 tsp Almond Extract
1/2 cup milk
3/4 cup Melted Butter (1+ 1/2 sticks of butter)
4 Large Eggs

Combine dry ingredients and stir to mix well.
Add, milk, butter and extracts to dry ingredients
and mix very well.
Add one egg at a time and mix each egg well.

Pour batter into oblong cake pan
I use 13x9x2

Bake in preheated 375º oven for about 30 minutes
or until golden and cake tester comes out clean.

Cool cake.  When cake is FULLY COOL, cut in 1/2
and place each half separately in heavy foil and freeze.
When cake is frozen.  Remove from foil and cut cake 1/2's
through the middle.   You will now have 4 layers.

For Filling:

Meringue
GF Apricot Jam

Make a Meringue and bake it until it is firm.
You can do this in the a.m. or the day before.

3 Egg Whites  (room temperature)
1/2 tsp Almond Extract
1/2 tsp Vanilla Extract
1/2 tsp Creme of Tarter
Dash of Salt
3/4 cup Sugar

Mix Egg Whites at high speed until it starts to get
fluffy and white.
Add Creme or Tarter, Salt and extracts.
Add Sugar 1/4 cup  at a time blending well.

When STIFF peaks form  you are done mixing.

place parchment paper on jelly roll pan and either
spread a thin layer of merengue onto pan, or drop by
spoonful onto pan. 
(you will not use all of the meringue, so if you drop by spoonful
you can use the other for meringue cookies. :)

Place meringue into preheated oven at 375º and TURN OVEN OFF!
Leave meringue in oven until meringue is crisp or even overnight.

When you are ready to work with the cake, crunch up meringue into small pieces.
Spread apricot jam on frozen layer of cake and sprinkle liberally with meringue.
Add next layer and repeat until all layers are together.

For  Butter Creme Frosting

1 LB of Butter (slightly softened but not too soft.)
2 cups of Powdered Sugar
2 tsp Vanilla Extract
1 tsp Almond Extract.
Slivered Almonds

Mix butter sugar and extracts until fluffy.

Frost cake covering all layers and sides.
Generously cover with Slivered Almonds

Place cake in refrigerator and serve cold.

If you like this recipe, please drop a comment!









Friday, April 18, 2014

Gluten Free Buttermilk Biscuits

I have wanted a good biscuit for such a long time.  In fact, I was longing for one.
Well, on the way home from the grocery store I was mulling over in my mind how to make a good biscuit.  And it came to me.
This recipe just popped into my brain!  And so we wrote it down really quick, tried it, and it was WONDERFUL!

So here is the recipe, fresh from my brain. :)


Butter Milk Biscuits

PREHEAT oven to 400º
grease cup cake pans (mini or not) well

In a bowl mix
1 cup brown rice flour
1/2 cup tapioca flour
1 1/4 tsp salt
1 tsp xantham gum
2 tsp baking powder
1 Tlb sugar (optional)

add

1/4 cup cold butter

use a pastry blender and make sure the butter gets
very well blended into the flour mixture.  We did it until it was totally

blended in.  (about 5 minutes)


Add 1 cup of buttermilk.



The dough will be soft but not runny....


Form into balls by or drop by large spoonful into cupcake pans
Bake at 400º until they start to turn slightly golden on top.
I believe it was about 10 minutes.  Do not overcook.


We served them with butter or gluten free sausage. 

Oh, it was wonderful to taste biscuits again!

Another variation:
We made them tonight for dinner, adding 1/2 cup shredded cheddar cheese,
1/2 tsp garlic and then before baking drizzling the tops with garlic butter.
They were wonderful and tasted like the "Cheddar Bay" biscuits that are available
at Red Lobster.

If you use this recipe please drop a comment and tell me if you enjoyed them!

Saturday, April 12, 2014

Gluten Free Night Shade Free Pizza IMPROVED!

I have been working on this recipe for a long time......
It is time to share. :)

Crust:

1 1/4 cups very warm water
with 1 TLB yeast
2 TLB sugar (optional)

Let sit for 5 minutes to begin rising.

In a mixing bowl, mix together:

1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 tsp xantham gum
2 tsp salt
2 TLB sugar (optional)
1 TLB olive oil or grapeseed oil



Mix all ingredients well and then add yeast mixture.
Stir VERY well until all lumps are gone.

The batter will be thin.  Not too runny, but like a cake batter.
(If it is too runny, add a little extra brown rice flour.)

Pour into greased deep dish pizza pan sprinkled with corn meal

Let rise for about 30 minutes.

Place in 400º preheated oven for about 10 minutes.
Pizza crust will be firm but not browned.

Remove from oven.

For NIGHT SHADE FREE pizza:

You can use a wonderful Beet Sauce or Garlic Butter Sauce:
recipe following.

But for regular pizza, just add your sauce, toppings and then return to oven until crust is golden brown and cheese is melted.


For Garlic Butter sauce:
1/3 cup butter melted.
Spread onto pizza crust
sprinkle with garlic and parsley
Then add toppings and cook until cheese is melted and crust
is golden brown.

For beet sauce:
1 small beet and 2 small carrots boiled until tender.
Remove skin from beet.
Place beet and carrots in blender or food processor
Add 3 TLB oil, garlic, salt pepper to taste, basil or oregano,
onion powder..... and any other spice you love.
Puree, and then add water to make it more sauce like.
Blend until just the right consistency.
Spread onto crust, add toppings and bake until  cheese is melted and crust is golden.

Enjoy!


Monday, December 2, 2013

Gluten Free Spritz Cookies

Gluten Free Spritz Cookies

I have always LOVED Spritz cookies at Christmas, but for 4 years I haven't made them or had them
because of being Gluten Free.  I decided to do something about that today and here is what I came up with.....

The Recipe was easy to convert and I think they are really quite tasty.
They came out light and flakey.

If you do try the recipe, stop by and let me know how you like it. :)

Gluten Free Spritz Cookies

1 cup butter softened
2 TLB heavy whipping creme
3 egg yolks
2 TLB almond Extract
1/4 tsp cream of tarter
1 1/3 cup of confectioners sugar
1 cup of sweet rice flour
1 cup of corn starch
3/4 cup of tapioca flour
1  dash of salt (less than 1/4 tsp)

1 egg white and 1/4 c water mixed well
for egg wash
cookie decorating colored sugars

Combine butter egg yolks almond extract and sugars and cream.
Mix until creamy.
Add flours, salt and cream of tarter

Mix very well.

Use a spritz cookie maker to make shapes.
If you don't have one, you can form shapes yourself, but that would be a lot of work. :)
Brush each cookie with egg wash and then sprinkle with decorator sugar.

Prepare a cookie sheet with parchment paper.

Bake in 325º oven for about 8-10 minutes. Do not overbake.  Cookie will feel crisp, but not be browned.

Let cool on wire rack.

Monday, November 18, 2013

Home Made Caramels

Doing Girl Stuff

Anna loves to help in the kitchen.... Actually, ALL the girls love to help, but this one is about Anna.

We made this YUMMY caramel on Saturday.


It was an easy recipe, but I think it could use some "tweaking".

The recipe is:

2 cups sugar
1 1/2 cups corn syrup
1 Tsp Vanilla
1 Cup Butter
2 Cups Heavy Whipping Cream

put sugar, corn syrup butter and 1 cup of whipping cream
in heavy pan. Heat to boiling stirring regularly.
Then, when it comes to a boil, you add the other cup of
cream. Stir well and then do not stir anymore. Heat until
the candy thermometer gets to 242 degrees or hard but pliable ball stage.

Add Vanilla, stir and then pour mixture into parchment lined 13x9" pan.
Cool and cut into squares. Wrap in wax paper.


With the Extra Whipping Cream, Anna asked if she could make Butter, like we did at Log Cabin Village. So here she is shaking the jar. The butter is very tasty!