Gluten Free

Wednesday, September 12, 2012

Chile relleno Casserole From Laura Jarman

I use fresh roasted green chile you can use canned but it won't be as good. Here is the recipe: layer a casserole dish with a layer of green chiles then a layer of shredded monterey jack cheese. Another layer of chiles and one more layer

of cheese. Then make your batter with 2 cups milk and 2 eggs mix with mixer until very foamy then gradually add in 1/2 cup flour and a tsp salt. Pour over layers and bake at 350 for about an hour or until golden brown. It's one of my favorites!!

10 hours ago · · 2

Monday, August 27, 2012

Imperial Rolls (rice papers)

These traditional Vietnamese spring rolls or Cha Gio were originally made for royalty, hence the nickname ‘Imperial Rolls’. The combination of ingredients not only makes for a scrumptious dish, but also ensures that the spring rolls are healthy and have a good balance of the yin and the yang.

These Vietnamese spring rolls are wheat-free and can be served anytime. They are good as appetizers during main meals and perfect as snacks. The minced pork may be substituted with either minced chicken or minced duck, depending on what you prefer.

This recipe serves 6.

Ingredients:

¾ lb lean minced pork
½ lb peeled, deveined and minced shrimps
4 oz crab meat
¾ cup finely chopped carrots
6 finely chopped medium sized shallots or small onions
3 minced cloves of garlic
3 dried wood ear fungus
3 oz dried glass noodles or soh hoon
1 egg white
3 tbsp fish sauce
1 tbsp ground white pepper
1 tsp sugar
½ tsp salt

Preparation:

Soak the dried wood ear fungus in water for about 20 minutes or until soft. Cut out and discard he middle bit of the wood ear fungus if it is hard. Chop it into thin slices.
Soak the soh hoon or dried glass noodles in water for about 20 minutes or until soft. Drain the noodles and cut them into 3 inch lengths.
Combine all the above ingredients, and make sure everything is mixed well. This is how it should look.
I will now show you a step by step method for wrapping up this delicious Vietnamese Spring Rolls.

Sunday, August 26, 2012

(8) Facebook

Monday, December 5, 2011

NO BAKE PEANUT BUTTER OATMEAL COOKIES

No-Bake Peanut Butter CookiesYields approximately 2 dozen cookies (recipe can be doubled for a crowd)

3 tablespoons butter
1/2 cup granulated sugar
1/4 cup milk
1 tablespoon COCONUT
1/4 cup peanut BUTTER

1 cup PEANUT BUTTER chips

2 tablespoons WHISKEY (optional)
2 cups rolled oats

In a medium to large saucepan, melt the butter over medium to medium-low heat. Add the sugar, milk, and COCONUT and mix until combined. Stir in the peanut butter, PEANUT BUTTER, and WHISKEY until melted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Reduce heat to lowest setting.

Working quickly, use a spring-form ice cream scoop to shape balls of dough and place them on a parchment-lined sheet pan. Refrigerate for thirty minutes until firm. Store in an airtight container.

(Images: Nealey Dozier)

Saturday, November 5, 2011

Ancho Chicken Soup With Masa Dumplings

20100831-dt-ancho-chicken-soup-with-hominy-dumplings.jpg

Posted by Blake Royer, 3 Comments

August 31, 2010 at 4:45 PM

Favorited (17)

rated:

Tags: anchos, chicken soup, Dinner Tonight, dumplings, masa, Mexican, soups

[Photograph: Blake Royer]

I'm finally, belatedly beginning to discover just how rich and deep the cuisine of Mexico really is. I guess I always knew that tacos were just the beginning, but that's literally true when it comes to masa, the ground corn staple among all the various regions of Mexico. Discovering masa is the equivalent of discovering a whole culinary world: Probably every region of Mexico uses it in some form. It's the daily bread.

A few weeks ago i wrote about the empanada-like tlacoyos, a sort of street snack that can be whipped up in surprisingly little time if you can find maseca, a common brand of just-add-water masa mix. This chili-laced soup from Veracruz uses masa as a chewy dumpling—a Mexican version of chicken and dumplings. The heat from the chile and a squeeze of lime keep it refreshing enough even in summer, but I'm also filing this away for my next winter cold.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels.

INGREDIENTS

serves 4

6 bone-in chicken thighs
1/2 cup maseca masa flour plus 1/2 cup water
2 dried ancho chiles, stems removed
2 medium tomatoes, cut in half
1 large onion, peeled and quartered
3 cloves garlic, peeled
2 chayote squash, or 2 large potatoes
1 pound corn kernels
Small bunch epazote, or substitute cilantro
Fresh lime juice, as needed

PROCEDURES

1

Place the chicken in a medium pot and cover with cold water. Bring to a boil and simmer while preparing the rest of the ingredients.
2

Mix together the masa and water, adding more of either as needed to create a relatively dry dough. Roll into small dumplings. Set aside.
3

In the meantime, soak the ancho chiles in hot water for 10 minutes, until softened. Deseed them, if desired, to lessen the spiciness. While the chiles are soaking, heat a dry, large, preferably heavy skillet over medium-high heat and cook the onions, garlic, and tomatoes, turning only occasionally, until softened and charred all over. (This can also be done under a broiler or on a grill). Discard the tomato skins and combine the tomatoes, garlic, onion, and rehydrated ancho chiles in a blender with a pinch of salt. Purée.
4

Stir the chile mixture into the pot with the chicken and season to taste with salt and pepper. Peel and cube the chayote squash or potato and add to the pot along with the masa dumplings and the epazote or cilantro. When the squash or potato are nearly tender, add the corn. Season with salt, pepper, and lime juice and serve with a garnish of more epazote or cilantro.