Source: SummerTomato.com
Friday, January 7, 2011
How to Find Real Food at the Supermarket - SummerTomato.com
This flowchart gave me a good laugh and I thought I'd share the link. Enjoy!
Source: SummerTomato.com
Source: SummerTomato.com
Fool Your Friends Banana Bread
I made this banana bread last night and the first loaf is gone this morning. My favourite part about this recipe is that I really think I could fool my gluten filled friends with it. It's very silky and moist and smells incredible when it's in the oven. No one would ever know that it's gluten free.
Fool Your Friends Banana Bread (makes 2 loaves)
2 cups sugar
1/2 cup melted butter
1 1/2 cups sour milk (Sour your milk by blending in 1 1/2 tsp baking soda and adding a splash of lemon juice. Let stand for 10-20 mins.)
1 egg
3 mashed bananas
3 cups gluten free all purpose flour*
* If you have baked with your all purpose flour before, feel free to use that flour exclusively. I experimented with three different flours as well as my all purpose gluten free flour. I used 1 cup buckwheat flour, 1/2 cup sorghum, 1/2 brown rice flour, and 1 cup all purpose gluten free flour.
Preheat oven to 350 F. Grease 2 loaf pans. Cream together sugar, melted butter, sour milk, egg, and bananas. Gradually add flour to creamed mixture. Pour into loaf pans and bake in the oven for 50 minutes. I recommend checking the bread after about 40 minutes. Everyone uses different flours and that can affect the consistency of the bread. You'll know it's done when you poke it with a toothpick and the toothpick comes out dry.
Fool Your Friends Banana Bread (makes 2 loaves)
2 cups sugar
1/2 cup melted butter
1 1/2 cups sour milk (Sour your milk by blending in 1 1/2 tsp baking soda and adding a splash of lemon juice. Let stand for 10-20 mins.)
1 egg
3 mashed bananas
3 cups gluten free all purpose flour*
* If you have baked with your all purpose flour before, feel free to use that flour exclusively. I experimented with three different flours as well as my all purpose gluten free flour. I used 1 cup buckwheat flour, 1/2 cup sorghum, 1/2 brown rice flour, and 1 cup all purpose gluten free flour.
Preheat oven to 350 F. Grease 2 loaf pans. Cream together sugar, melted butter, sour milk, egg, and bananas. Gradually add flour to creamed mixture. Pour into loaf pans and bake in the oven for 50 minutes. I recommend checking the bread after about 40 minutes. Everyone uses different flours and that can affect the consistency of the bread. You'll know it's done when you poke it with a toothpick and the toothpick comes out dry.
Thursday, January 6, 2011
Out of This World Seafood Florentine
I didn't eat a lot of fish in my gluten filled past life. Most of the pregnancy books that I read say that it's packed with essential vitamins and antioxidants and is important for the development of baby. I'm sure fish will become a permanent staple in my gluten free diet because it's so versatile. There are so many different ways to bake, poach, and fry fish.
For frugal families like mine, fish is always on sale somewhere. We buy our fish from the frozen food section and can find a bag of shelled shrimp for as little as three dollars.
Over the holidays, Mark made me this delicious gluten free Seafood Florentine that quickly became my new favourite dinner dish. Mark rarely uses a recipe so we tried to come up with one to share with our friends. I hope you'll try it and tell me what you think.
Out of This World Seafood Florentine
Mixed fish chunks and raw shrimp (we used pollock, haddock)*
1 sweet potato
3/4 pack frozen spinach
Parmesan cheese
dash of nutmeg
Cheese Sauce
1 small onion
1/8 cup + 1 tbsp butter
1 - 1 1/2 cups milk (we used lactose free)
mixture of 2 Tbsp cornstarch + 1/4 cup cold water
1/4 cup cubed cream cheese
parmesan cheese
dash of nutmeg
salt and pepper
hot sauce**
* scallops, lobster and crab would be a fantastic substitute
** adding 2 or 3 dashes of of hot sauce or a pinch of cayenne make a great addition to this dish.
Preheat oven to 350 F. Slice sweet potato into thin slices and parboil until almost fork tender. Steam spinach until wilted. Grease a 13 x 9 casserole dish. Line the bottom of the dish with sweet potato slices then top with spinach.
Cheese sauce
In frying pan, saute 1 small onion in 1 tablespoon of butter until onions are translucent. Pour in 1 - 1 1/4 cups of milk. Add 1/8 cup butter and a dash of nutmeg. In a separate dish, mix 2 tbsp of cornstarch and 1/4 cup of cold water. Add cornstarch mixture to frying pan when milk starts to boil. Let the sauce thicken. You can add more milk if you find the mixture too thick. Add 1/4 cup of Parmesan cheese and stir well. Remove from heat and drop in 1/4 cup of cubed cream cheese. Whisk the mixture well. Add salt and pepper to taste. Add hot sauce (optional).
Pour some of the cheese sauce on top of the spinach and potato layers. Lay fish chunks and raw shrimp on top of the cheese sauce. Pour remaining cheese sauce on top of fish. Sprinkle generously with Parmesan cheese and a dash of nutmeg. Bake for 30-40 mins until bubbly. Remove and sprinkle with more Parmesan and broil dish for two minutes until cheese browns.
Photos - coming soon!
For frugal families like mine, fish is always on sale somewhere. We buy our fish from the frozen food section and can find a bag of shelled shrimp for as little as three dollars.
Over the holidays, Mark made me this delicious gluten free Seafood Florentine that quickly became my new favourite dinner dish. Mark rarely uses a recipe so we tried to come up with one to share with our friends. I hope you'll try it and tell me what you think.
Out of This World Seafood Florentine
Mixed fish chunks and raw shrimp (we used pollock, haddock)*
1 sweet potato
3/4 pack frozen spinach
Parmesan cheese
dash of nutmeg
Cheese Sauce
1 small onion
1/8 cup + 1 tbsp butter
1 - 1 1/2 cups milk (we used lactose free)
mixture of 2 Tbsp cornstarch + 1/4 cup cold water
1/4 cup cubed cream cheese
parmesan cheese
dash of nutmeg
salt and pepper
hot sauce**
* scallops, lobster and crab would be a fantastic substitute
** adding 2 or 3 dashes of of hot sauce or a pinch of cayenne make a great addition to this dish.
Preheat oven to 350 F. Slice sweet potato into thin slices and parboil until almost fork tender. Steam spinach until wilted. Grease a 13 x 9 casserole dish. Line the bottom of the dish with sweet potato slices then top with spinach.
Cheese sauce
In frying pan, saute 1 small onion in 1 tablespoon of butter until onions are translucent. Pour in 1 - 1 1/4 cups of milk. Add 1/8 cup butter and a dash of nutmeg. In a separate dish, mix 2 tbsp of cornstarch and 1/4 cup of cold water. Add cornstarch mixture to frying pan when milk starts to boil. Let the sauce thicken. You can add more milk if you find the mixture too thick. Add 1/4 cup of Parmesan cheese and stir well. Remove from heat and drop in 1/4 cup of cubed cream cheese. Whisk the mixture well. Add salt and pepper to taste. Add hot sauce (optional).
Pour some of the cheese sauce on top of the spinach and potato layers. Lay fish chunks and raw shrimp on top of the cheese sauce. Pour remaining cheese sauce on top of fish. Sprinkle generously with Parmesan cheese and a dash of nutmeg. Bake for 30-40 mins until bubbly. Remove and sprinkle with more Parmesan and broil dish for two minutes until cheese browns.
Photos - coming soon!
Subscribe to:
Posts (Atom)