Sunday, July 27, 2014

I'm So Martha Cherry Buckle

This recipe is adapted from one of Martha Stewart's classic desserts.  While a buckle may be considered a dessert, it sure sounded a hell like a breakfast to me!  

This recipe uses the same skillet on the stove top and in the oven.  Marta uses enameled cast iron which I don't have.  I used an oven safe skillet instead.

Without a cherry pitter (cherries don't stain your fingers as much as I'd thought), I made this warm, yummy, sugar-crunchy Cherry Buckle for one of the last Sundays we are still all home together.

4 cups pitted cherries, cut in half
1/2 cup Earth Balance stick margarine 
1 cup GF baking mix
2 teaspoons baking powder
Dash of salt
1 cup sugar
1 cup Very Vanilla Soymilk
1/4 cup Sugar In The Raw

Preheat oven to 350.

In a bowl, slightly smash the cherries to help release their juices.  Set aside.

 In a 10", oven safe skillet, melt the margarine on medium low.  Set aside.

In a medium bowl whisk together the GF baking mix, baking powder, and salt.  Add the sugar and soymilk.  Whisk well to combine.  Add the melted margarine and whisk again until well combined.

Pour the batter back into the now well oiled skillet you melted your margarine in.  Add the cherries to the center.  Give a healthy sprinkling of raw sugar over the top of everything.

Bake for about an hour until the top is golden brown and toothpick in center comes out clean.

Smells like a lazy Sunday to me!  Coffee?

Saturday, July 12, 2014

Scalloped Potatoes

Bub and I are going to my moms milestone birthday party today.  The easy traveling food choice isn't always clear but I decided to make something I could eat too.

Bake and take comfort food right here...

Grease a 13x9 casserole pan and preheat oven to 350.

One full batch Sioux Soychamel (recipe link here Sioux Soychamel)
4 jumbo baking potatoes
Lots of salt and pepper

In a large pot, make the Soychamel.  Add salt and pepper to taste.

Peel and thinly slice the potatoes.  As you do toss them into the pot of Soychamel and gently toss to coat.

Transfer everything to your prepared pan.  Cover tightly with foil and bake for one hour.

If you want to add vegan cheese to the top and bake for another 10 minutes uncovered that would be extra good.

Saturday, July 5, 2014

Bandwagon Rice Cooker Pancake

Jumped on with both feet here.  I keep seeing pics of the amazing rice cooker pancake.  Nowhere, though, do I see an actual recipe with measurements for what size rice cooker.  So, here I am, braving the potential eruption for you!

An Instagram friend clued me in that her small rice cooker seemed to handle one cup of liquid so I am starting there.  I think I can go bigger but I wanted to test this first!

This is for a 4 cup rice cooker.  It's small.  (I used to have a 12 cup machine but it lived its life...)

1 cup GF baking mix
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1 cup soymilk
1 tablespoon vegetable oil

Grease the rice cooker bowl.  Mix your dry ingredients in medium bowl.  Add the wet and whisk until combined.  Pour into rice cooker bowl, close lid, and press go....

Uuummmm...  Mine was done in about 3 minutes.  Keep the lid closed until the top is set, checking every minute. Mine took an additional 3 minutes or so.

Top with the usual pancake toppings.  I will encourage bananas today since I've got lots of them!

Finally Cookies

Do you know how good a butter cookie can be?  The kind made with real butter and confectioners sugar that just melt in your mouth?  What does a person like me do when butter and confectioners sugar are both on the no list?  You keep altering recipes until you make one that works.

That's what we have here...  Finally.  Vegan butter cookies that melt in your mouth.

1/2 cup softened Earth Balance stick margarine
1/4 cup sugar
1 cup GF baking mix
Pinch of salt
1-2 tablespoons vanilla soymilk
More sugar for pressing

Beat the margarine and sugar until light.  Add the baking mix and salt.   The dough may be dry.  Add the soymilk a little at a time to bring the dough together.  It should be moist but not loose.

Cover with plastic wrap and chill for an hour at least or longer.  I baked off just enough dough to satisfy our craving and saved more dough for another day.

Preheat oven to 350.  Place about 1/2 cup sugar on a small plate.  Using Sugar in the Raw here or other large granules looks pretty.  Colored sugars....  So pretty!

Grab about 1/2" of dough at a time. Roll in a tight ball. Flatten slightly with your palms.  Gently press both sides of the cookie into the sugar. Place onto cookie sheet lined with parchment (or no parchment gold touch pan).

Using a fork, poke holes in the tops of the cookies. This keeps them crispy by allowing steam to escape.  Bake for 8 minutes, rotating the pan after 3-1/2 minutes.

Allow to cool on pan for 2 minutes before removing.

Wednesday, July 2, 2014

Salmon On The Fly

Bub and I stopped at Trader Joe's for some of Jen's favorite gluten free pasta and decided to build a cart of dinner fixings for him and his old man.

We decided that is was a good time for him to try and reintroduce zucchini into his diet too.  Summer is an excellent time for non-anaphylactic foods to be challenged.   Easy to stay home with stomach reactions and nice to stay home with skin reactions.

Salmon fillets
Bragg Liquid Aminos
Black pepper
Olive oil
Zucchini, washed and sliced however you desire (rounds, strips, cubes)

Preheat oven to 425 and lay out some large sheets of aluminum foil (one for each fillet and an extra for more zucchini).  Place your fillets (mine were frozen, skin on) in the center of the foil.  Drizzle some olive oil and Bragg's over the top.  Sprinkle with black pepper and a little ginger.

Toss the zucchini you've washed and sliced in olive oil and salt.  Place them on top of the salmon.

Make nice tight foil packages out of  them, sealing the top first then the sides.

Bake, from frozen, for about 35 minutes.  Probably less time if thawed.

Open your little packages of deliciousness and enjoy with a little rice.