Wednesday, March 31, 2010
Ingredients Needed for Beef:
Sesame seed oil
1 shallot, diced
3 cloves garlic, minced
1 lb ground beef
1 tablespoon curry powder*
a good tablespoon ginger
Some cumin and paprika
about 2 tablespoons honey
about 1/4 tsp rind from lime (I just used one lime)
juice of 1 lime
some rice vinegar
8 oz jar tomato sauce
1/4 cup coconut milk
2 zucchinis, chopped
1-2 carrots, chopped
Rice (I used a rice maker cause they are awesome)
1 cup jasmine rice
a little sesame oil
some coconut flakes
1.5 cups water
In addition, you need:
Large leaves of lettuce (we just used iceberg)
Chopped, fresh cilantro
*Ok, Bren can't have tree nuts/peanuts, although he can have sesame oil. Most curry pastes are Thai and actually contain peanut or peanut oil. In the main dish, I substituted curry powder, which is more Indian, but adding the sesame oil gave it a slight peanut flavor and the ginger really helps. Many with peanut allergies can't use sesame. You could use canola oil as well. Another thing to watch for with curry powder AND paste is gluten. Make sure you are purchasing a powder that is gluten-free.
**In one area of our kitchen, I allow "allergens". I chopped peanuts there and allowed the people without allergies to make their wraps with the peanuts. If allergies are REALLY bad, I'd avoid all together.
1) Combine rice ingredients and put in rice maker. It will take approx 30-40 minutes. Meanwhile, you'll make your beef.
2) Heat your oil....honestly, I always eyeball oil....so don't ask me how much. Add you shallots to the heated oil and saute....then add you garlic and saute some more. About 2 minutes.
3) Add your beef to the shallot/garlic and brown. Add your spices (curry, cumin, paprika, ginger, honey) and make sure it spreads around to the meat. Add your tomato sauce and lime and a little rice vinegar. I added the zucchini and carrots at this point so they would be cooked, but still crisp.
4) All to cook for about 2-5 minutes until liquid has been reduced. Add your coconut milk and stir well and allow to reduce some more (about 2-5 more minutes).
5) Now, mince your cilantro and chop your nuts. Prepare your lettuce leaves.
6) Your rice should be ready just about now. Put a lettuce leaf on a plate, add a little rice, put some meat mixture on top, add some cilantro and peanuts and wrap.
Thursday, March 11, 2010
Anyways, these cupcakes were moist and chocolaty. The smelled heavenly and I personally think they looked beautiful. The frosting was different....it didn't have that same "buttery" flavor, but hey....it was chocolate. Anyways, the really awesome thing is that even people with allergies can have yummy sweets!
For the cupcakes, you need:
- 1 cup rice milk
- 1 tsp cider vinegar
- 1 cup gluten/dairy free baking mix (For the ones in the pic, I used Bob's Red Mill)
- 1/2 cup unsweetened cocoa powder (gluten/dairy free)....um, really, most unsweetened cocoa powder SHOULD technically be safe. But check the label. You never know where an allergy is secretly hiding!!!!!!
- 1/4 tsp plus 1/8 tsp xanthan gum
- 3/4 tsp baking soda1/2 tsp double-acting baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1/3 cup canola oil
- 1 1/2 tsp pure vanilla extract (again, some vanilla contains gluten...make sure you are using gluten free stuff!)
For the frosting, you need:
- 6 tablespoons dairy/soy free vegetable shortening
- 2 2/3 cup confectioners sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup plus 1 tablespoon rice milk
- 1/2 tsp vanilla extract
- pinch of salt
1) Preheat oven to 350. Line muffin pan.
2) Combine rice milk and vinegar and set aside.
3) Whisk together your dry ingredients (minus the sugar). Make sure there are no lumps left from the cocoa powder. Set aside.
4) With mixer, mix your wet ingredients (rice milk mixture, canola oil, vanilla) with your sugar until light and foamy.
5) In 3 batches, sift your chocolate flour mixture into the sugar mixture and combine well.
6) Fill muffin liners 2/3 full.
7) Bake in oven for 18 minutes, rotating half-way through. It's done when toothpick comes out clean. Let cool in pan for 5 minutes then on rack.
1) Beat shortening until fluffy (about 2 minutes).
2) In different bowl, whisk together your sugar and chocolate until no lumps.
3) Combine sugar mixture with shortening, alternating with rice milk. Add vanilla and salt, beat until smooth and fluffy...about 5 minutes. Pipe it or use a knife!
Gluten Free Replacements in Baking:
Bob's Red Mill Gluten/Dairy All Purpose Flour
Authentic Foods Superfine Brown Rice Flour
Coconut milk (perfect for yogurt and cereal)
Hemp milk (for nutritious drinking)
Rice milk (perfect for cooking)
Rice milk cheese
spectrum Canola Oil Mayonnaise
Sunflower Seed butter (like peanut butter)
Potato Gnocchi (this has to be made or purchased gluten free)