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Recipe Roundup

Well, my peach cobbler did not come out as planned.  The topping was cake like which got mushy with the peach juice.  I have not had time to make the Blackberry pie yet, so no verdict on it yet.  Right now, I am overwhelmed with cabbage.  We have been getting our CSA box every week, and doing really well with it; except for the cabbage.  I made gluten free bierocks, cole slaw, have added cabbage to every salad, and even made fish tacos with cabbage, and I still have 2 ginormous heads of cabbage in the fridge which probably weigh 10 pounds total.

So, I have been on the quest for cabbage recipes, and it has been leading me to mashed potato like recipes.  I may make bubble and squeak.  I also find this recipe, which I can substitute Diya for the parmesan, and make it:

Pureed Cauliflower and Cabbage with Green Onions and Parmesan
(Makes 4-6 side dish servings, recipe created by Kalyn)

1/2 large head green cabbage, core cut out and cabbage chopped
1 1/2 T olive oil
salt and fresh ground black pepper to taste
1/2 large head cauliflower, core cut out and cauliflower chopped
1/2 cup finely sliced green onions (scallions)
2 cups chicken stock (or more as needed to cover the vegetables in the pot)
1/2 cup finely grated Parmesan cheese (plus more to sprinkle on top for serving if desired)

Heat olive oil in large heavy pot, add chopped cabbage, season with salt and fresh ground black pepper, and saute cabbage over medium-low heat until it's cooked through and starting to brown, about 15 minutes. Stir it every once in a while so it doesn't get overly brown in some parts. Add sliced green onions and cook about 5 minutes more, until onions are softened.

Add chopped cauliflower, pour over enough chicken stock to cover the vegetables, and simmer until the cauliflower is very soft, probably close to 30 minutes at a low simmer.

Mash the ingredients together with a potato masher. You can keep the coarse texture this produces if you prefer, or use an immersion blender or food processor to puree into a finer texture. (Be careful with the hot liquid if you use a food processor.)

Turn heat back on under the mashed or pureed vegetable mixture in the pan and cook an additional 5-10 minutes on medium heat, or until most of the liquid has evaporated. Then stir in the finely grated Parmesan cheese, 2 T at a time so the cheese is well-combined in the mixture. Serve hot, with additional Parmesan cheese sprinkled on top if desired.

 

In addition to the Blackberry pie recipe from last week, I think it is also Zucchini bread time---especially since there are currently 4 zucchini's  in my fridge.  This is the zucchini bread recipe that I am going to give a go.  I'll report back soon.

Gluten-Free Goddess Zucchini Bread Recipe

You can make this lovely gluten-free zucchini bread with or without eggs. And it's dairy-free. Its delicate flavor comes from a secret ingredient. Coconut milk.

Preheat your oven to 350ºF. (You know all about checking the oven's temperature, now, right?) Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it.

Ingredients:

1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
1 cup sorghum flour
1/2 cup tapioca starch (sometimes called tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon or lime juice
2 free-range organic egg whites, beaten or egg replacer (1/4 cup liquid)
1/4 cup coconut milk

Option:

1/3 cup chopped walnuts or pecans

Instructions:

Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork (I learned this tip from 101 Cookbooks). Set aside.

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top. 

Add a few shredded zucchini strands to the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. It took 55 minutes for my zucchini bread to bake. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.

Cook time: 1 hour

Yield: 1 9-inch loaf

Read more: http://glutenfreegoddess.blogspot.com/2010/08/zucchini-bread.html#ixzz1x3rfYLOE

Georgia Peaches and Tennessee Blackberries

Early Summer is HERE!  Today we went to Hendersonville Produce and stocked up on Organic Georgia peaches for only $1.59 pound and local organic Blackberries--$5.00/quart. 

We sat on the deck and roasted our Avalon Acres sausage over the fire pit and ate a full quart of Blackberries to go along with it.  The dogs had a full day of play (though Susie is way too over-wound up, and having a hard time settling down tonight). 

For our relaxation, we sat out by the pond and threw a line in.  We have several enormous bass in the pond, and we know we have to catch some to keep the eco-system in the pond balanced.  After about 30 minutes we caught this big guy, who we named "One-Eyed Jack" on account of him only having one eye.  We were fully prepared.  Joel had brought out a flat stone and his hatchet.  I had a scaler and filet knife.  I found a good recipe for a gluten free fish fry.  However, with 'ole Jack in front of us we just couldn't do it.  We put Jack in a bucket of water to try to emotionally prepare ourselves to give him a swift end, but after much deliberation, we returned him to the waters from whence he came more or less unharmed.

So, with Jack safe, Susie finally resting, and lots of good fruit in the kitchen, I picked out some recipes for some baking tomorrow.

First, I am going to make a grain free peach cobbler trying out this recipe which I modified just a little bit from the original:

Ingredients:

Filling:
8 peaches, peeled, pitted and sliced thin
1/4 cup coconut sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Crust:
1/4 cup coconut flour
1/2 cup almond flour
1 tsp honey
1 tsp baking powder
1 tsp ground cinnamon
4 1/2 tsp coconut oil
6 egg whites

Prepare filling and put in baking dish.  Bake at 350 for 15 minutes.  Meanwhile, prepare crust by mixing together flours and coconut oil and put in freezer.  Whip egg whites until frothy.  Add egg whites to flour mix, and mix in remaining ingredients.  Crumble crust over filling.  Return baking dish to oven and bake for 20 minutes.  Serve alone or with Vanilla Ice Cream or So Delicious Coconut Milk Ice Cream.

Also, a Blackberry pie with this recipe:

For the crust:

• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup tapioca flour
• 3/4 tsp salt
• 2/3 cup Earth balance buttery sticks or coconut oil
• 6 tablespoons cold water

For the filling:

• 5 cups fresh blackberries 
• 3/4 to 1 cup coconut sugar
• 1/3 cup sorghum flour
• 2 teaspoons finely grated lemon peel/zest or lemon juice

The hands-down, easiest way to make a gluten-free crust is in a food processor. Begin by mixing together flour and salt. (You can add a tablespoon or two of sugar if you like a sweeter crust.) Add in Earth Balance, and pulse until mixture resembles coarse crumbs, and sticks together when squeezed.

While processor is running, add 6 tablespoons cold water quickly into the feed tube. Pulse two more times and work dough into a ball; divide in two.

Roll dough out into a circle; keep it between two sheets of parchment paper so you don’t have to add any extra flour or worry about sticking. Since the traditional method of rolling the dough onto the rolling pin doesn’t work well with GF dough, you can transfer the crust  into the pan with one layer of parchment paper still on.

In a separate bowl, mix berries with sugar, flour, and lemon peel. Mix gently until flour is absorbed. Pour into prepared crust.

Roll out top crust between parchment paper and cover pie, tuck in and crimp edges. Add several slits on top for venting.

For extra browning, brush on almond milk and sprinkle with sugar. Cover edges with foil, or a handy edge cover as shown below. Bake in a 375 degree oven for 25 minutes; remove foil. If you’re using a edge cover, you can leave it on as desired.

Bake for another 25-30 minutes, until filling starts to bubble through the crust, and done!    

Cool for at least 2 hours on a wire rack. If you cut this pie warm, the filling will ooze out.
Let it set until the bottom of the pan is cool, and if you have the patience, let it cool overnight in the fridge.