Idaho Twice-baked Spuds

Bake Idaho spuds at 350 for 1 hour or until tender.  Slice lengthwise, and keeping the potato skins whole, scoop out innards from the two halves into a mixing bowl.  Add sea salt, ghee and enough water to blend into mashed potato consistency.  Add back to the empty potato skins.  Dust tops with paprika and grated sheep cheese (if you can eat it).  Broil until tops are bubbly and browned.  Serve with chicken or beef.

  

Ginger Chicken

This dish is easy and tasty.  Good for picnics served with potato salad.  Or serve with rice pilaf and a side of roasted broccoli.  Yummy!

Mix together:

1/2 C. plain coconut milk yogurt

1 to 2 Tsp. ginger

2 Tsp. minced garlic.

Dip into this mix, one at a time, 12 organic drumsticks (Trader Joe's).  Arrange on a baking sheet.  Bake at 400 degrees for 45 minutes or until crispy brown.

  

English Muffins (Gluten-free)

I haven't tried these muffins yet (just found them on the web today.) They're supposedly delicious and I'd be interested in hearing just how good they are.  If you've tried them, let me know.  I sample different Gluten-Free breads and rolls and find that some have dairy added, which doesn't work for me. Also, some folks find potato flour problematic, so perhaps something to look for if you have food allergies.

Eliminating Dairy Ingredients

To eliminate dairy, read labels.  Some folks can eat a little--like me.  I can eat a small amount of butter, ghee, goat and sheep cheeses.  These are ingredients I watch for:

Acidophilus Milk Ammonium Caseinate Butter Butter Fat Butter Oil Butter Solids Buttermilk Buttermilk Powder Calcium Caseinate Casein Caseinate (in general) Cheese (All animal-based) Condensed Milk Cottage Cheese Cream Curds Custard Delactosed Whey Demineralized Whey Dry Milk Powder Dry Milk Solids Evaporated Milk

Ghee  Goat Milk Half & Half Hydrolyzed Casein Hydrolyzed Milk Protein Iron Caseinate Lactalbumin Lactoferrin Lactoglobulin Lactose Lactulose Low-Fat Milk Magnesium Caseinate Malted Milk Milk Milk Derivative Milk Fat Milk Powder Milk Protein Milk Solids Natural Butter Flavor Nonfat Milk

Nougat Paneer Potassium Caseinate Pudding Recaldent Rennet Casein Skim Milk Sodium Caseinate Sour Cream Sour Milk Solids Sweetened Condensed Milk Sweet Whey Whey Whey Powder Whey Protein Concentrate Whey Protein Hydrolysate Whipped Cream Whipped Topping Whole Milk Yogurt Zinc Caseinate

Easter Pancakes

This are so light and fluffy and sweet from coconut flour.

Stir together:

3/4 C. almond milk

2 Tbl. ghee

1 egg

Add:

3/4 C. organic brown rice flour

1/4 C. coconut flour

2 Tsp. aluminum free baking powder

1/2 Tsp. sea salt

Stir quickly and briefly, adding more milk or flour to get the thick batter.

Add 1/2 cup frozen blueberries.

I fry these in a big pan oiled with ghee.  The batter is thick so I drop it in the pan and then spread it out.  The pancakes are delicate, break easily when taken from the pan with a spatula.  They are delicious with the coconut flour.  Try add cooked rice instead of coconut flour.  Serve with maple syrup.

Enjoy!

Double Baked Potatoes

Wow, this used to be one of my favorite dishes.  I quit eating potatoes, not entirely, but cut way back because they have a high glycemic index.  If you want to loose weight or if you are insulin sensitive, here is one place to consider keeping control of your sugar intake to help your body process sugars more slowly.  Look on-line for a list of low glycemic index foods.  Then use the chart to help you plan the number of carbs you eat each day.  That said, once in awhile, splurge on a Double Baked Potato.

Four Servings
Bake two medium to large potatoes in 350 oven for about 1 hour.  Remove and cool for 10 minutes or long enough to handle.  Slice lengthwise in half.  Carefully scoop out potato, saving skins, and  mash and mix in a bowl until creamy, adding salt and butter and liquid (chicken broth or water) until the texture is correct.  Once mashed smoothly, refill the skins with this mixture and sprinkle with non-dairy cheese or (if you system can handle it) hard goat or sheep cheese.  Return to oven on a baking sheet and cook for another 10 minutes or so.  Serve with a protein dish and vegetable.  

Enjoy!

DeMars' Vanilla Cupcakes

My grandson asked me this morning if we could make vanilla cupcakes.  Here's the delicious cupcake recipe for you to enjoy!

Set a 350 oven and place cupcake papers in an 8 cup tin.

Beat in a bowl
2 eggs
1 tsp vanilla
1/2 C almond milk (or enough to make a drippy batter)
1 Tbl melted ghee                                                                                                                                                                                  
                                                                                                        Photo by Rosie Tulips
Stir in
1/4 C coconut flour
1/2 C rice flour
1/4 C xylitol
1 tsp aluminum-free baking powder
1/4 tsp salt

Once batter is smooth and mostly lump free (coconut flour is lumpy) spoon into cups.  They should be 2/3 full.  Bake for 25 minutes or until toothpick comes out clean.

Ice with coconut icing or vanilla butter icing.  Enjoy!

Black Bean Chili

Sauté in olive oil:

1 Onion, finely Diced
1 or 2 Green Peppers, finely diced  (I used a can of green chilies instead of fresh)

2 or 3 cloves Chopped Garlic, or more, or less.
2 tsp cumin

1 tsp coriander

1 tsp chili powder

1/4 tsp salt

1 or 2 tsp olive oil


1 28oz. Can of Diced Tomatoes
2 cans Black beans 
1 package turkey meat
Salt and Pepper to taste

- Heat the olive oil in a big enough pot to hold all the ingredients
- Saute the onions and the garlic over medium heat until they're soft and the onions are just starting to brown.  Add the turkey meat and saute until cooked through.
- Add the diced tomatoes, beans, and spices and let it simmer over low heat for about an hour, or until the chili has reached the desired thickness. 

Serve with cilantro, avocado, and coconut milk yogurt. 

Basic Gluten-free Flour Mix

Combine:

• 2 cups rice flour (or 1 cup rice and 1 cup sorghum flour)
• 2/3 cup cornstarch (or potato starch)
• 1/3 cup tapioca starch (*or almond meal or buckwheat or quinoa flour for more protein)
• 1 teaspoon xanthan gum (or guar gum)

Note: Subbing denser flours such as almond, buckwheat or quinoa will result in a heavier, denser product. Experiment and find the formula and texture you like best.

From Karina Allrich

Note:  If you want to make your own flour, you can grind rice or buckwheat at home.  Bob's Red Mill sells Brown Rice Flour & Buckwheat Flour in most grocery stores.  See www.bobsredmill.com for more gluten-free flours and mixes.  In my town, Bellingham, the food co-op sells gluten-free flour, including almond flour.  I would love to collect a list of stores you love to purchase from and your favorite products.  Send my way via the comment box.  Thanks, NC