These biscuits are a snap to make and are great for breakfast, lunch, or dinner.
3 cups MJ's Baking Mix or Bread Mix*
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/3 cup butter or shortening
1 1/2 cup buttermilk*
Pre-heat the oven to 475
Mix all the dry ingredients together and then cut in the butter or shortening until the mixture has a grainy texture. Add the butter milk and combine thoroughly. There may be some flour not quite combined but do not add more liquid, just mix it in with your hands. Take the dough and roll in small balls and place in a an oven proof skillet or cookie sheet (I like to use my cast iron skillet for these).
Bake for 15 - 20 minutes, depending on size, until they are golden on top. Take out and enjoy!
*When looking for a flour mix for breads make sure the first ingredient is a starch or tapioca flour combined with either a bean flour or brown rice flour. You can find our products at mjspantry.com.
If you are substituting buttermilk for soy or rice milk; add the liquid slowly until a workable dough is attained.
Wednesday, January 26, 2011
Monday, January 17, 2011
Pancakes!
These are so good, no one will know that they are wheat free. Even my husband and dad eat these delicious puppies.
Separate 2 eggs
Mix:
2 egg yolks
4 Tblsp oil
2 Tblsp sugar
Add:
2 cups MJ's General Baking Mix or General Baking Mix*
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups butter milk (you may use a substitute, but the pancakes will not be as fluffy)
Whip the egg whites until you achieve medium peaks (they don't quite stand straight up). Fold the egg whites into the batter. Place on griddle, if you have an electric griddle preheat to 375 degrees. If you are using a skillet, preheat to medium high and lightly spray with cooking oil. Cook for about 3 minutes each side. You will know when they are ready to be flipped, the pancakes will look bubbly.
Depending on size, makes approx. 24
Serve with a natural maple syrup or honey.
Enjoy!
* You can find our products at mjspantry.com. Make sure that the mix you use has a high starch content. Stay away from mixes with soy or other bean flours. Or go to page labeled baking mixes and whip up your own!
Separate 2 eggs
Mix:
2 egg yolks
4 Tblsp oil
2 Tblsp sugar
Add:
2 cups MJ's General Baking Mix or General Baking Mix*
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups butter milk (you may use a substitute, but the pancakes will not be as fluffy)
Whip the egg whites until you achieve medium peaks (they don't quite stand straight up). Fold the egg whites into the batter. Place on griddle, if you have an electric griddle preheat to 375 degrees. If you are using a skillet, preheat to medium high and lightly spray with cooking oil. Cook for about 3 minutes each side. You will know when they are ready to be flipped, the pancakes will look bubbly.
Depending on size, makes approx. 24
Serve with a natural maple syrup or honey.
Enjoy!
* You can find our products at mjspantry.com. Make sure that the mix you use has a high starch content. Stay away from mixes with soy or other bean flours. Or go to page labeled baking mixes and whip up your own!
Thursday, January 13, 2011
Where's the (roast) Beef
Roast beef, a quintessential meal item of down home cooking. Yet, alas, most of us can only come out with a dried, shriveled thing. The perfect roast beef has haunted me. Until just recently. Here is my success recipe.
Roast Beef:
3-4 lb roast (I use eye of round)
1 tablespoon kosher salt
1 tablespoon pepper
2 1/2 tsp allspice
2 tsp oregano
3 cloves garlic
Preheat oven to 350. Put the roast in a baking dish with a lid. Evenly slice the garlic cloves. Pierce the roast with a knife on both sides and jam those little slices of garlic in the holes (this will give a mild flavor, but if you really like garlic, jam in some more) Mix the spices and herbs together and rub all over the roast. Now I mean the whole thing. Get the front, the back, and don't forget the sides. Place the lid on the dish a put it in the 350 degree oven for 3 hours. The roast will come out fully cooked. Just let it sit for at least 5 - 10 minutes to before slicing. If you like a little pink then decrease the cook time.
To make gravy I scrape up all the yummy goodness off of my Corning ware dish that I just cooked the roast in. I then transfer them to a small pot (burner on medium high heat), and whisk in tapioca flour (or cornstarch) paste. This is 2 tbsp of flour to 1/4 cup water or milk. I then keep on whisking and adding milk or a substitute until I get the desired consistency, about 5 minutes. Now pour over your roast and potatoes and enjoy!
Roast Beef:
3-4 lb roast (I use eye of round)
1 tablespoon kosher salt
1 tablespoon pepper
2 1/2 tsp allspice
2 tsp oregano
3 cloves garlic
Preheat oven to 350. Put the roast in a baking dish with a lid. Evenly slice the garlic cloves. Pierce the roast with a knife on both sides and jam those little slices of garlic in the holes (this will give a mild flavor, but if you really like garlic, jam in some more) Mix the spices and herbs together and rub all over the roast. Now I mean the whole thing. Get the front, the back, and don't forget the sides. Place the lid on the dish a put it in the 350 degree oven for 3 hours. The roast will come out fully cooked. Just let it sit for at least 5 - 10 minutes to before slicing. If you like a little pink then decrease the cook time.
To make gravy I scrape up all the yummy goodness off of my Corning ware dish that I just cooked the roast in. I then transfer them to a small pot (burner on medium high heat), and whisk in tapioca flour (or cornstarch) paste. This is 2 tbsp of flour to 1/4 cup water or milk. I then keep on whisking and adding milk or a substitute until I get the desired consistency, about 5 minutes. Now pour over your roast and potatoes and enjoy!
Monday, January 10, 2011
Yorkshire Pudding (sort of)
Yorkshire or Chicken Pudding is a great one dish meal. Traditionally one would use fresh chicken and simmer the pieces with water, the herbs and spices. Original recipes do not put vegetables in the dish but I do this to make a complete meal out of my leftover chicken or turkey.
Ingredients:
Leftover chicken or turkey (up to 2 lbs of meat)
1 - 2 cups chopped Vegetables (any mix of veggies will do)
Thyme
Parsley
Salt and pepper to taste
3 eggs
1/2 cup milk or substitute
1/2 cup potato starch or cornstarch
3 tablespoon melted butter. cooled slightly
Preheat oven to 400 degrees. Place chicken and vegetables in a baking dish. Mix the milk and flour together until the flour is dissolved completely. Add the eggs and mix well. Add the butter, thyme, parsley, salt, and pepper. Then pour the whole thing over the chicken and vegetables.
Bake for 15 minutes and then turn oven down to 350 degrees. Bake for another 10 minutes, or until the dish is puffy and lightly brown. Serves 4 - 6
This recipe was modified from the book The Fugal Gourmet by: Jeff Smith
I like to convert many of his recipes to gluten free because they are always full of flavor using only the simplest of ingredients.
Ingredients:
Leftover chicken or turkey (up to 2 lbs of meat)
1 - 2 cups chopped Vegetables (any mix of veggies will do)
Thyme
Parsley
Salt and pepper to taste
3 eggs
1/2 cup milk or substitute
1/2 cup potato starch or cornstarch
3 tablespoon melted butter. cooled slightly
Preheat oven to 400 degrees. Place chicken and vegetables in a baking dish. Mix the milk and flour together until the flour is dissolved completely. Add the eggs and mix well. Add the butter, thyme, parsley, salt, and pepper. Then pour the whole thing over the chicken and vegetables.
Bake for 15 minutes and then turn oven down to 350 degrees. Bake for another 10 minutes, or until the dish is puffy and lightly brown. Serves 4 - 6
This recipe was modified from the book The Fugal Gourmet by: Jeff Smith
I like to convert many of his recipes to gluten free because they are always full of flavor using only the simplest of ingredients.
Friday, January 7, 2011
Pasta
The Base:
1/4 butter or butter substitute, if making Alfredo sauce now is the time to add garlic
2 tbl of potato starch (or corn starch if you can have it)
1 1/2 cup cold milk or substitute
Pinch of nutmeg
Salt and pepper to taste
In a medium pot melt the butter on medium low heat. Measure out the milk and dissolve the potato starch in it completely. When the butter is completely melted add the milk. Stir frequently. It will take a while to thicken up. If it is too thick you can add more milk.
Take off the heat just as the sauce begins to boil. Add the nutmeg, salt and pepper. At this point you can add the following:
Mac and Cheese:
Add 2 cups grated cheddar or colby/jack cheese and stir into sauce a little at a time
Alfredo:
1/4 cup Parmesan cheese
1/4 tsp minced garlic (add to the butter and saute the garlic)
Herb Sauce:
Just add the following to taste.
Thyme, Rosemary (fresh is better), Basil, or Oregano
A little Curry powder is delicious with chicken or fish.
With base option you can be as creative as you want!
Monday, January 3, 2011
Roasted Chicken!
Welcome to the New Year and a new way of cooking. I love to cook but it is so difficult and time consuming when I have to cook one meal for my son and another meal for my husband and daughter. That is why I have modified our favorite recipes to include us all. No more cooking two meals or making the meal a dull affair. I hope that you will be able to utilize the recipes I have acquired to make delicious family meals that everyone will enjoy. Ok, it is now time to unleash your Domestic Gluten Free Goddess (or God) within! Let us get cooking!
I have a family of four with small children so one chicken (served with at least two sides) can last us for two meals. For a larger family use two chickens if you want leftovers.
The Simple Two Meal Chicken
1 3lb whole chicken (make sure it is completely defrosted)
1-2 Tbl Kosher Salt
1-2 Tbl Black Pepper
1 Tbl of the following
Rosemarry
Thyme
Garlic Powder
Basil
1 small onion or half a leek
2 celery stalks
2 carrots
Chop onion, celery, and carrots into large chunks
Mix all spices, salt, and pepper in a bowl.
Rinse the chicken off and pat dry, leave the gizzards in the cavity they give flavor, and rub the chicken with the mixture. Get inside the chicken and under the skin with the spices.
Stuff the cavity of the chicken with the vegetables and place any extra around the chicken. I put my chicken in a Corningware dish.
Place chicken in a 350 degree oven, uncovered for 1 1/4 hours.
If you have the time, for a truly tender chicken cover the chicken and bake at 300 degrees for 2 hours, increase the temperature to 350 for one hour, then increase the temperature to 400 and cook for an additional 15 - 30 minutes uncovered.
Serve with rice or patatoes and steamed vegetables or salad.
Note: yes leave the skin on, you don't have to eat it after the chicken is cooked and it helps to keep the chicken moist and flavor full
Use the left over chicken to put in soup, make a stir fry, salad, or quesadillas for tomorrows dinner.
I have a family of four with small children so one chicken (served with at least two sides) can last us for two meals. For a larger family use two chickens if you want leftovers.
The Simple Two Meal Chicken
1 3lb whole chicken (make sure it is completely defrosted)
1-2 Tbl Kosher Salt
1-2 Tbl Black Pepper
1 Tbl of the following
Rosemarry
Thyme
Garlic Powder
Basil
1 small onion or half a leek
2 celery stalks
2 carrots
Chop onion, celery, and carrots into large chunks
Mix all spices, salt, and pepper in a bowl.
Rinse the chicken off and pat dry, leave the gizzards in the cavity they give flavor, and rub the chicken with the mixture. Get inside the chicken and under the skin with the spices.
Stuff the cavity of the chicken with the vegetables and place any extra around the chicken. I put my chicken in a Corningware dish.
Place chicken in a 350 degree oven, uncovered for 1 1/4 hours.
If you have the time, for a truly tender chicken cover the chicken and bake at 300 degrees for 2 hours, increase the temperature to 350 for one hour, then increase the temperature to 400 and cook for an additional 15 - 30 minutes uncovered.
Serve with rice or patatoes and steamed vegetables or salad.
Note: yes leave the skin on, you don't have to eat it after the chicken is cooked and it helps to keep the chicken moist and flavor full
Use the left over chicken to put in soup, make a stir fry, salad, or quesadillas for tomorrows dinner.
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