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Diffstat (limited to 'recipes')
29 files changed, 269 insertions, 443 deletions
diff --git a/recipes/Chocolate Waffle cookies.txt b/recipes/Chocolate Waffle cookies.txt new file mode 100644 index 0000000..1e73510 --- /dev/null +++ b/recipes/Chocolate Waffle cookies.txt @@ -0,0 +1,24 @@ +Chocolate Waffle cookies + +--- +adapted from: http://www.marthastewart.com/316712/double-chocolate-chunk-cookies + +Ingredients + + 1 cup all-purpose flour + 1/2 cup unsweetened Dutch-process cocoa powder + 1/2 teaspoon baking soda + 1/2 teaspoon salt + 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks + 1 stick (8 tablespoons) unsalted butter + 1 cups sugar + 2 large eggs + 1 teaspoon pure vanilla extract + Thin with water to right consistency for waffle iron + +Directions + + Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.the + + Transfer chocolate mixture to a bowl. Add sugar, eggs, and vanilla; mix on medium speed until combined . mix in flour mixture. Fold in chocolate chips. + diff --git a/recipes/Zinc citrate.txt b/recipes/Zinc citrate.txt new file mode 100644 index 0000000..24d85ba --- /dev/null +++ b/recipes/Zinc citrate.txt @@ -0,0 +1,3 @@ +Zinc citrate +7 keto DHea +Cashews diff --git a/recipes/apricot and orange pork skewers with garlic and rosemary.txt b/recipes/apricot and orange pork skewers with garlic and rosemary.txt index 157d64c..97fae1f 100644 --- a/recipes/apricot and orange pork skewers with garlic and rosemary.txt +++ b/recipes/apricot and orange pork skewers with garlic and rosemary.txt @@ -29,25 +29,3 @@ Instructions * In a medium bowl, whisk together the preserves, olive oil, honey, mustard, soy sauce, orange juice, minced garlic, rosemary and a dash of salt and black pepper. Add the pork tenderloin pieces and toss to combine. Cover and place in the fridge to marinate for at least one hour or up to overnight. * Once the pork has marinated, remove from the fridge. Discard the rosemary and drain the pork. Preheat your grill or grill pan over medium-high heat. * Using metal or wooden skewers (that have been soaked in water for 30 minutes), alternate skewering the pork and whole garlic cloves. Grew the skewers for about 15 minutes, turning them every 2 minutes or so until cooked through and brown. Remove from heat and serve immediately. Enjoy! - -2.5 - -<http://www.cookingandbeer.com/2015/05/apricot-and-orange-pork-skewers/> - -![][10] - -![Apricot and Orange Pork Skewers with Garlic and Rosemary is a grilling recipe perfect for summer! | www.cookingandbeer.com][11] - - - -[1]: http://media.cookingandbeer.com/porkskewers3.jpg -[2]: http://media.cookingandbeer.com/porkskewersthumb.jpg -[3]: https://www.facebook.com/cookingandbeer -[4]: http://instagram.com/cookingandbeer -[5]: http://www.pinterest.com/jalanesulia/ -[6]: https://twitter.com/cookingandbeer -[7]: https://plus.google.com/+JustineSulia/posts -[8]: http://www.cookingandbeer.com/wp-content/themes/CookingAndBeer_Theme/images/Print.jpeg -[9]: http://www.cookingandbeer.com/wp-content/themes/CookingAndBeer_Theme/images/Save.jpeg -[10]: http://3po.ziplist.com/wp?url=http%3A%2F%2Fwww.cookingandbeer.com%2F2015%2F05%2Fapricot-and-orange-pork-skewers%2F -[11]: http://media.cookingandbeer.com/porkskewerscollage.jpg diff --git a/recipes/backpacking recipes dinner.txt b/recipes/backpacking recipes dinner.txt deleted file mode 100755 index 0b3d898..0000000 --- a/recipes/backpacking recipes dinner.txt +++ /dev/null @@ -1,342 +0,0 @@ -backpacking recipes (dinner) - - - - 1.Pilaf de Resistance - - 1 c quick brown rice - 1/2 c instant refried beans - 2 1/4 c water - 1 sm can chicken or turkey - 1 slice of cheddar cheese - 1/4 c diced green pepper - 1/4 c chopped celery - 2 tbsp diced onion - 1/2 tsp garlic powder - 1 tsp dried celery - 1/4 tsp salt - - Boil water. Add rice. Cover and cook for ten minutes Then add all ingredients except cheese, simmer for five minutes. Add cheese and set aside for a few minutes until cheese is melted. Serves ???? - - - - 2.Tortellini - - 7 oz package of tortellini - 8 oz of tomato sauce - 2 shallots diced - 4 mushrooms diced - Cheese, oregano, salt, pepper to taste - Water - - Add tortellini to boiling water cook 10-15 min. Drain all but 2-3 tsps of water. Add tomatoes, shallots and mushrooms simmer 2-4 minutes. Season to taste with cheese etc. Serves 2 - - - - 3.Pep Jack Stew - - 1 c noodles - 1 handful dried vegetables (onions, green pepper tomatoes) - dash of cooking oil - dash of garlic powder - 2oz Monterey Pepper Jack cheese - 1/2 cup dried shrimp - water - - Boil 3-4c water. Add dried vegetables, oil and garlic. Let simmer 5 min. Add shrimp and noddles. Cook until done. Grate cheese and mix in. Serves ?????? - - - - 4.Spanish Rice with Stir Fry Vegetables - - 1 tbsp oil - 1 sm red onion - 3 sm yellow squash diced - 1 green pepper diced - 1 pkg dried spanish rice - 2 sm cans spicy V8 juice - 1 c water - 1c shredded mozzarella cheese - - Add veggies to heated oil and stir often for about 5 min. Set aside. Different pan, combine V8, water and rice bring to a boil and simmer for 15 min without lid. Combine and add cheese. Serves 2-4 - - - - 5.Burritos - - 8oz can of re-fried beans - 2 whole jalapeno peppers - 6 oz can of whole kernal corn - 3 oz can diced black olives - 3 oz salsa - grated cheddar cheese - burrito shells - - Combine beans, sliced peppers, corn and olive and cook until warm, remove and cover. Warm burrito shells, spread mixture and top with cheese and heat until cheese melts. -Serves 4. - - - - 6.Alpine Spaghetti (white sauce) - - 8 oz spaghetti - 1/2 cup parmesan cheese - 3 tbsp basil - 1 tbsp parsley - 1/4 tsp garlic powder - 1/3 cup nuts - 1 tbsp olive oil - water - - Add spaghetti to boiling water. Drain water and add oil and then the rest of the ingredients. Serves 2 - - - - - - - 7.Taco Salad - - 1 can chili con carne - 3 oz salsa - 1/2 tomato - 1/2 small onion - cheese and lettuce - tortilla chips - - Heat chili and salsa and pour over crushed chips. Dice and add tomato, onion and lettuce. Cover with cheese and allow to melt. Serves ????? - - - - - 8.Spaghetti (red sauce) - - 8 oz spaghetti noddles - spice pkg - 8 oz can of tomato paste - 1/4 lb. ground meat - - Cook noodles and sauce and combine when done. -Serves 2. - - - -Bulgur-Chickpea Salad - -Recipe Ingredients - 1/2 Teaspoon dried basil - 1/4 Teaspoon dried oregano - 1/4 Cup bulgur - 1/4 Cup dehydrated chickpeas - 1/4 Cup chopped sun-dried tomatoes - 1/2 medium fresh cucumber, peeled and diced - 1/2 small onion, diced - 1 clove garlic, diced - 1 1/2 Tablespoons lemon juice - 1 Tablespoon olive oil - 1 Pinch salt, pepper - Serves: 2 - -At Home: Combine basil and oregano in a zipper-lock bag. - -In Camp: Rinse bulgur, then add to 1/2 cup boiling water; let stand until water is absorbed. In a separate pan, cover chickpeas and tomatoes with boiling water and allow to rehydrate (approximately 15 minutes). Discard water and add bulgur. Stir in remaining ingredients, add salt and/or pepper to taste, and enjoy warm or cold. - - Calories: 287 -Carbohydrates: 47.2 -Cholesterol: 0 -Dietary Fiber : 6.6 -Fiber: 7.8 -Protein: 10.2 -Saturated Fat: 1 -Sodium: 44.4 -Total Fat: 8.5 - - -Dinner Entree - -Curried Apple-Cashew Couscous - -Recipe Ingredients - 1/2 Teaspoon coriander - 1/2 Teaspoon turmeric - 1/4 Teaspoon cumin - 1/4 Teaspoon cinnamon - 1/4 Teaspoon cardamom - 1 Pinch cayenne pepper - 1/2 Cup couscous - 2 Teaspoons vegetable oil - 1/3 Cup cashews - 1 small onion, diced - 1 small carrot, diced - 1 apple, diced - 1/3 Cup raisins - 1 Teaspoon grated fresh ginger - 1 Pinch salt - Serves: 3 - -At Home: Combine coriander, turmeric, cumin, cinnamon, cardamom, and cayenne pepper in a zipper-lock bag. - -In Camp: Pour 3/4 cup boiling water over couscous and let stand. In separate pan, sauti cashews in 1 teaspoon vegetable oil until browned. Set cashews aside. Sauti onion in 1 teaspoon vegetable oil, until soft and slightly browned. Mix in carrot, apple, and raisins. Add ginger and bagged spices to onions. Add couscous and cashews, mix well, and cook for a few more minutes until heated through. Salt to taste. - -Calories: 246 -Carbohydrates: 49.9 -Cholesterol: 0 -Dietary Fiber : 4.3 -Fiber: 5.6 -Protein: 5.3 -Saturated Fat: .3 -Sodium: 24.7 -Total Fat: 3.7 - - -Dinner Entree - -Kasha Burgers - -Recipe Ingredients - 1/4 Cup finely chopped dried mushrooms - 1/4 Cup black bean flakes - 2 Tablespoons nutritional yeast - 1 Teaspoon dried basil - 1 Teaspoon dried oregano - 1/4 Teaspoon black pepper - 1/2 Teaspoon salt - 1/3 Cup kasha - 1 clove garlic, diced - 1/2 Cup diced fresh onion - 1 Tablespoon tomato paste - 1 Teaspoon vegetable oil - Serves: 3 - -At Home: Combine mushrooms and black bean flakes in a zipper-lock bag. Place nutritional yeast (available at natural foods stores), basil, oregano, pepper, and salt in a second plastic bag. - -In Camp: Rinse kasha and add to a pot of 2/3 cup boiling water. Simmer, covered, for 10 to 15 minutes, until all the water is absorbed. In a separate container, cover mushrooms and bean flakes with 1/3 cup boiling water and allow to rehydrate. Stir often to ensure even rehydration. Add kasha. Stir in garlic and onion. Add tomato paste and yeast-spice mixture. Using clean hands, shape into patties. Fry kasha burgers in vegetable oil on medium-high heat until well browned. - -Calories: 317 -Carbohydrates: 56.5 -Cholesterol: 17.3 -Dietary Fiber : 2.6 -Fiber: 4.4 -Protein: 10.8 -Saturated Fat: 3.1 -Sodium: 535 -Total Fat: 6.8 - - -Dinner Entree - -Mediterranean Polenta - -Recipe Ingredients - 3 artichoke hearts, sliced - 1/2 Cup black olives, halved - 1/4 Cup chopped sun-dried tomatoes - 1/2 Teaspoon dried basil - 1/2 Teaspoon dried thyme - 1/4 Teaspoon dried marjoram - 1/4 Teaspoon dried oregano - 1 clove garlic, diced - 2 Teaspoons olive oil - 1 Cup cornmeal - 1 Pinch salt - 3/4 Cup grated Cheddar of jack cheese (optional) - Serves: 3 - - At Home: Dehydrate artichokes and olives in dehydrator on a low setting for 10 to 12 hours. Crumble artichokes, olives, and tomatoes and combine with basil, thyme, marjoram, and oregano in a zipper-lock bag. - -In Camp: Cover ingredients of zipper-lock bag with 2 cups boiling water and allow to rehydrate. Drain the remaining water and reserve it. Sauti rehydrated vegetables and spices with garlic in 1 teaspoon olive oil. Add 1 1/2 cups of the reserved water. Slowly stir in cornmeal. Cook for 5 minutes, until cornmeal is a thick, sticky mass of polenta. Add salt to taste. Remove from heat and allow to cool slightly. Using clean hands, shape the polenta into a log. Cool thoroughly in a zipper-lock bag by placing in a pot of cold water or snow. Then, slice the log into 3/4-inch-thick rounds. Sauti each round in olive oil, flipping as necessary, until each is thoroughly heated and well browned on both sides. If desired, sprinkle each slice with grated cheese just before serving. - - Calories: 224 -Carbohydrates: 41.5 -Cholesterol: 0 -Dietary Fiber : 7 -Fiber: 8 -Protein: 6 -Saturated Fat: 1 -Sodium: 92 -Total Fat: 6 - - -Dinner Entree - -Millet-Bean Chili - -Recipe Ingredients - 3/4 Cup black bean flakes - 2 Tablespoons bell pepper flakes - 1 Teaspoon cumin - 1/2 Teaspoon chili powder - 1/2 Cup millet - 1 small onion, chopped - 2 cloves garlic, chopped - 1 Teaspoon vegetable oil - 6 Tablespoons tomato paste - Serves: 4 - -At Home: Combine black bean flakes, bell pepper flakes, cumin, and chili powder in a zipper-lock bag. - - In Camp: Rinse millet and set aside. In a large pot, sauti onion and garlic in vegetable oil over medium heat until soft and slightly browned. Add millet, the contents of the zipper-lock bag, tomato paste, and five cups of water. Bring to a boil. Reduce heat slightly and simmer uncovered, stirring frequently, until ingredients are fully cooked and the chili's consistency is to your liking, about 20 minutes. - -Calories: 191 -Carbohydrates: 35.5 -Cholesterol: 0 -Dietary Fiber : 7.6 -Fiber: 8.5 -Protein: 7.3 -Saturated Fat: 0.3 -Sodium: 477 -Total Fat: 2.8 - - -Dinner Side Dish - -Quinoa-Sweet Potato Salad - -Recipe Ingredients - 2 Tablespoons olive oil - 1 Tablespoon apple cider vinegar - 1/2 Teaspoon salt - 1/4 Teaspoon nutmeg - 1/2 Cup raisins - 1/4 Cup coarsely chopped pecans - 1/2 Cup quinoa - 1 medium sweet potato - 1/2 onion, diced - 2 Teaspoons grated fresh ginger - Serves: 2 - -At Home: Mix olive oil, vinegar, salt, and nutmeg in a leak-proof, screw-top container. Put the raisins and pecans in a zipper-lock plastic bag. - -In Camp: Rinse the quinoa well, then combine with 3/4 cup water and simmer, covered, for 12 to 15 minutes. Peel and cube sweet potato and place in a seperate pot. Cover potato with water and bring to a boil. Slightly reduce heat and cook for 5 minutes or until somewhat tender. Discard the water and combine the sweet potato and the cooked quinoa. Add onion and ginger. Stir in the oil and vinegar mixture and the raisins and pecans. Mix well and cool in a creek or snow bank, or eat warm. - -Calories: 561 -Carbohydrates: 80.2 -Cholesterol: 0 -Dietary Fiber : 5.6 -Fiber: 8.4 -Protein: 9.3 -Saturated Fat: 3 -Sodium: 557 -Total Fat: 25.6 - - -Angry Red Lentil Tortilla Soup -First Place Entree and Overall -Chris Gilliam, Greenwood Village, CO - -4 tablespoons olive oil -1/4 cup minced onion -1/4 cup minced carrot -1 clove garlic, minced -1/2 habanero pepper, minced -1/3 cup red lentils -2 cups water -salt and pepper to taste -2 6-inch stale flour tortillas -2 tablespoons dried chives -6 tablespoons grated Manchego cheese -2 lime wedge - -In camp -Heat oil in a saucepan. Saute onion, carrot, garlic, and pepper until caramelized. Add lentils and cook for about a minute. Add water, cover, and simmer (stirring occasionally) for about 15 minutes until lentils are soft. Mash the lentils with a fork. Add salt and pepper. Rip tortillas and place them in the bottom of two bowls. Add soup, then garnish with chives, cheese, and lime. Serves two. - diff --git a/recipes/backpacking-recipes-new.txt b/recipes/backpacking-recipes-new.txt new file mode 100644 index 0000000..984f265 --- /dev/null +++ b/recipes/backpacking-recipes-new.txt @@ -0,0 +1,76 @@ +# Breakfasts + +## Sausage and Grits + +Make grits +Make sausage with beef and seasonings. Adding some panko to beef will help it rehydrate better. +Combine and dehydrate overnight at 135 (about 10-12 hours) +Break into small pieces + +In Camp + +Cover in water (about a half inch above). Bring to boil, let sit for 20 minutes. + +# Dinners + +## Chicken and Dumplings + +stock in a bag: +3 medium carrots: steam for 3 minutes dehydrate for 6-10 at 125 +3 ribs celery: dehydrate raw for 6-10 at 125 +3 cans chicken: dehydrate 145 for 8 hours +3 T stock powder +1/4 t dried thyme + +dumplings + +mix in a bag: +1.25 cup flour +1 tsp baking powder +1 tsp xanthum gum + +Separate: + +3 T coconut milk powder +2 T avocado oil + +in camp: + +Pour water over stock base ingredients, let sit for 5 minutes. Fill with more water to make soupy and heat it up. +meanwhile mix up coconut powder and oil and heat over other stove. Pour into dumpling bag and knead up. Cut of corner and squeeze dumplings into broth. cook 7 minutes. + + +## Shining Rock Curry + +Ingredients + +dehydrated canned chicken (3 cans for 5 people. break into small pieces) +dehydrate veggies (frozen broccolli, cauliflower and carrots worked well, two packs) +dehydrated massaman curry paste bark + - take one small potato, boil until mashable + - mash and mix with curry paste + - dehydrate like a fruit leather +coconut milk powder (enough for two cups of milk) +dehydrated or instant cook rice + +In Camp: + +Cover rice in water, half inch over the top. let sit for a few minutes, then bring to a boil for 1 minute. Set in cozy to rehydrate +Cover chicken and veggies in water and bring to boil. Set aside to rehydrate +Pure a small amount of boiling water on the curry paste bark and allow to sit. +Mix up coconut milk powder into something like coconut cream +When everything is rehydrated combine and mix into curry + +## Mexican Bowl + +dehydrated taco seasoned beef (6 hours 145) +dehydrated yellow rice (6-7 hours 145) +dehydrated veggies (tomatoes, spinach) +Chulua bark +black beans + +Combine in bag (except bark) + +in camp: + +Cover in water for 5 minutes, bring to boil, let sit in cosy until ready. diff --git a/recipes/backpacking/sausage and grits.txt b/recipes/backpacking/sausage and grits.txt deleted file mode 100644 index 22337a9..0000000 --- a/recipes/backpacking/sausage and grits.txt +++ /dev/null @@ -1,10 +0,0 @@ -Sausage and Grits - -Make grits -Make sausage with beef and seasonings. Adding some panko to beef will help it rehydrate better. -Combine and dehydrate overnight at 135 (about 10-12 hours) -Break into small pieces - -In Camp - -Cover in water (about a half inch above). Bring to boil, let sit for 20 minutes. diff --git a/recipes/backpacking/shining rock curry.txt b/recipes/backpacking/shining rock curry.txt deleted file mode 100644 index 6d13bf1..0000000 --- a/recipes/backpacking/shining rock curry.txt +++ /dev/null @@ -1,22 +0,0 @@ -Shining Rock Curry - -Ingredients - -dehydrated canned chicken (3 cans for 5 people. break into small pieces) -dehydrate veggies (frozen broccolli, cauliflower and carrots worked well, two packs) -dehydrated massaman curry paste bark - - take one small potato, boil until mashable - - mash and mix with curry paste - - dehydrate like a fruit leather -coconut milk powder (enough for two cups of milk) -dehydrated or instant cook rice - -In Camp: - -Cover rice in water, half inch over the top. let sit for a few minutes, then bring to a boil for 1 minute. Set in cozy to rehydrate -Cover chicken and veggies in water and bring to boil. Set aside to rehydrate -Pure a small amount of boiling water on the curry paste bark and allow to sit. -Mix up coconut milk powder into something like coconut cream -When everything is rehydrated combine and mix into curry - - diff --git a/recipes/beef stroganoff.txt b/recipes/beef stroganoff.txt deleted file mode 100644 index 5a66e43..0000000 --- a/recipes/beef stroganoff.txt +++ /dev/null @@ -1,25 +0,0 @@ -Ingredients - - 1 12-ounce package egg noodles - 1 – 1.5 pounds ground beef - 1 sweet onion, chopped (about 1 cup) - 2 tablespoons all-purpose flour - 2 cups beef broth - 1/2 cup dairy free sour cream - 2 tablespoons Dijon mustard - 1 tablespoon Worcestershire sauce - 2 teaspoon beef base (2 bouillon cubes)* - 1 tablespoon chopped fresh parsley, for garnish - Salt & pepper, to taste - -To make this with dairy free milk: replace sour cream with 1.5 cups dairy free milk + 1 tablespoon cornstarch -Instructions - - Prepare noodles according to package directions. When they are cooked, drain and set aside. - In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks. - Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes. - Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil. - Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened. - Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving. - -To make this with dairy free milk: Whisk dairy free milk and cornstarch together until smooth. Add it to the sauce instead of the sour cream and simmer until sauce is thick. diff --git a/recipes/buttermilk-biscuits.txt b/recipes/buttermilk-biscuits.txt index 8c7cb5b..339ef3c 100644 --- a/recipes/buttermilk-biscuits.txt +++ b/recipes/buttermilk-biscuits.txt @@ -4,13 +4,7 @@ 1.5 T baking powder 2 t salt 1.5 cup buttermilk Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk -8 tablespoons lard or unsalted butter -2 large egg so - -## Instructions -Preheat oven to 450° F. -In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. -Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk. +8 tablespoons lard or unsalted in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas. Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT THE DOUGH. diff --git a/recipes/chicken-satay.txt b/recipes/chicken-satay.txt index f8b64ca..b989d3b 100644 --- a/recipes/chicken-satay.txt +++ b/recipes/chicken-satay.txt @@ -1,4 +1,4 @@ -https://wwwz.foodandwine.com/recipes/chicken-satay-with-peanut-sauce +https://www.foodandwine.com/recipes/chicken-satay-with-peanut-sauce Satay diff --git a/recipes/congee-pressure-cooker.txt b/recipes/congee-pressure-cooker.txt index dca8509..3d9ef66 100644 --- a/recipes/congee-pressure-cooker.txt +++ b/recipes/congee-pressure-cooker.txt @@ -4,7 +4,7 @@ 8 cups water 4 cups chicken stock 1 3 inch Fresh Ginger Root peeled and minced -2 Soy Sauce +2 Soy Sauce 2 teaspoons sugar 2 Tablespoons Fish Sauce 4 teaspoons Ground White Pepper diff --git a/recipes/corn bread.txt b/recipes/corn bread.txt deleted file mode 100644 index a6d34fb..0000000 --- a/recipes/corn bread.txt +++ /dev/null @@ -1,9 +0,0 @@ -corn bread - -1.5 cups cornmeal -.5 cups flour -2 teaspoons kosher salt -2 teaspoons baking powder -3/4 teaspoon baking soda -2 cups buttermilk -2 eggs + 1t baking soda and 1T vinegar
\ No newline at end of file diff --git a/recipes/dutch-oven-bread.txt b/recipes/dutch-oven-bread.txt new file mode 100644 index 0000000..e239e34 --- /dev/null +++ b/recipes/dutch-oven-bread.txt @@ -0,0 +1,25 @@ +2 Tbsp dry active yeast +2 tsp sugar +1½ c. warm water, 105°F +1 Tbsp xanthan gum +2 Tbsp olive oil +3 c. gluten-free all-purpose flour with or without xanthan gum +2 tsp fine sea salt +2 large eggs, lightly beaten +1 tsp apple cider vinegar + +Directions + +Start charcoal or fire. + +Once coals are hot, get dutch oven to 450°F. + +In a medium-sized mixing bowl, combine the yeast, sugar, and warm water, whisking until the sugar and yeast dissolve. Leave the mixture to sit until foamy and doubled in size, ~5-6 mins. + +In a small-sized bowl, add the xantham gum and olive oil, stirring until dissolved. +Add the flour and salt into an electric mixer bowl with a paddle or whisk attachment. Process until combined. Add the yeast water, xantham gum mixture, vinegar, and egg. Mix on low to combine, then pause, scrape down the sides, and process on high for ~ 3 mins. +Place a piece of parchment on your counter or a flat surface. Scoop the dough onto the parchment, and shape the dough into a dome with wet hands. +Cover the bowl and let the dough rise until it doubles ~ 45 mins. Cut 1-inch deep slits into the top of the dough right before baking, and dust the top with some extra flour. +Once the oven preheats, remove the Dutch oven from the oven with heat-safe mitts. +Place the dough on the parchment into the Dutch oven, close the lid, and bake for 45 mins. +Remove the lid and bake uncovered for another 10-15 mins or until golden brown. Remove the Dutch oven from the oven and carefully lift the bread on the parchment, placing it to cool on a wire cooling rack. diff --git a/recipes/gluten free waffles.txt b/recipes/gluten free waffles.txt index 5bf6db4..fb53d16 100644 --- a/recipes/gluten free waffles.txt +++ b/recipes/gluten free waffles.txt @@ -1,10 +1,19 @@ -Gluten Free Waffles +Gluten Free Waffles for 2 + +1.75 +1.5 +1 +2/3 +2 +2/3 +1 1/3 +1 1/3 Recipe for 3 2 2/3 cups gluten free flour (Bob's Red Mill 1 to 1) -2 1/4 tsp baking powder -1.5 tsp baking soda +1.5 tsp baking powder +1 tsp baking soda 1 tsp salt 3 eggs 1 tsp baking soda plus 1 T vinegar diff --git a/recipes/images/DSC_0539.jpg b/recipes/images/DSC_0539.jpg Binary files differdeleted file mode 100644 index 4e43613..0000000 --- a/recipes/images/DSC_0539.jpg +++ /dev/null diff --git a/recipes/images/DSC_0540.jpg b/recipes/images/DSC_0540.jpg Binary files differdeleted file mode 100644 index b8cb266..0000000 --- a/recipes/images/DSC_0540.jpg +++ /dev/null diff --git a/recipes/images/DSC_0541.jpg b/recipes/images/DSC_0541.jpg Binary files differdeleted file mode 100644 index 3c43358..0000000 --- a/recipes/images/DSC_0541.jpg +++ /dev/null diff --git a/recipes/images/DSC_0542.jpg b/recipes/images/DSC_0542.jpg Binary files differdeleted file mode 100644 index b4b95ff..0000000 --- a/recipes/images/DSC_0542.jpg +++ /dev/null diff --git a/recipes/images/DSC_0543.jpg b/recipes/images/DSC_0543.jpg Binary files differdeleted file mode 100644 index 0f72ec0..0000000 --- a/recipes/images/DSC_0543.jpg +++ /dev/null diff --git a/recipes/images/DSC_0544.jpg b/recipes/images/DSC_0544.jpg Binary files differdeleted file mode 100644 index e9c13f5..0000000 --- a/recipes/images/DSC_0544.jpg +++ /dev/null diff --git a/recipes/images/DSC_0545.jpg b/recipes/images/DSC_0545.jpg Binary files differdeleted file mode 100644 index 9954594..0000000 --- a/recipes/images/DSC_0545.jpg +++ /dev/null diff --git a/recipes/images/bread-1.jpg b/recipes/images/bread-1.jpg Binary files differdeleted file mode 100644 index fbbfc59..0000000 --- a/recipes/images/bread-1.jpg +++ /dev/null diff --git a/recipes/images/bread-2.jpg b/recipes/images/bread-2.jpg Binary files differdeleted file mode 100644 index 672603d..0000000 --- a/recipes/images/bread-2.jpg +++ /dev/null diff --git a/recipes/new-dutch-oven-bread.txt b/recipes/new-dutch-oven-bread.txt new file mode 100644 index 0000000..1ba6dc9 --- /dev/null +++ b/recipes/new-dutch-oven-bread.txt @@ -0,0 +1,79 @@ +Taken from: https://www.letthemeatgfcake.com/gluten-free-artisan-bread/#recipe +https://www.youtube.com/watch?v=dlMXSdqQCHQ + + + +THE LIST OF INGREDIENTS + +Kim’s Gluten Free Bread Flour Blend + + 5 cups 700g 10 cups 1.4kg 15 cups 2.1kg 20 cups 2.8kg +POTATO STARCH 285 grams 570 grams 855 grams 1140 grams +WHITE RICE FLOUR 250 grams 500 grams 750 grams 1000 grams +TAPIOCA STARCH/FLOUR 75 grams 150 grams 225 grams 300 grams +WHEY PROTEIN ISOLATE 75 grams 150 grams 225 grams 300 grams +XANTHAN GUM 15 grams 30 grams 45 grams 60 grams + + +Notes: + +Potato starch not flour. Super fine white rice flour like this: + +https://www.amazon.com/Authentic-Foods-Superfine-White-Flour/dp/B000216O16/ + +can sub egg white protein for whey: https://www.amazon.com/Its-Just-Protein-Non-GMO-Unflavored/dp/B07N8G3Q1H/ + +INGREDIENTS + +3 cups (420 g) Kim's gluten free bread flour blend +1½ tsp xanthan gum (in addition to what's already in the blend) +1 tbsp (5 g) psyllium husks* (or 1 1/2 tsp psyllium husk powder) +1 tbsp (9 g) instant/rapid rise/fast-acting yeast (not active dry yeast) +1 tsp kosher salt +1¾ cups (420 ml) water* +2 tbsp (26 ml) olive oil +1 tbsp (21 g) honey + +INSTRUCTIONS +In the bowl of a stand mixer fitted with the dough hook, add all dry ingredients and whisk using a handheld wire whisk. Add the honey, olive oil, and water. Place on mixer and mix briefly to incorporate. Turn the mixer up to medium high and knead for 5 minutes. Remove the dough hook and scrape the dough into a cohesive mass using a plastic dough scraper or a rubber spatula (or scrape into another bowl). Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) for 1-2 hours, or until doubled in volume. + +Refrigerate for at least 6 hours, preferably overnight, but up to 10 days. + +On baking day, remove the dough from refrigerator and dump it out onto well-floured surface. Knead until fairly smooth, adding more flour as necessary. If not using the psyllium husks, it will be a somewhat sticky dough so keep a small bowl of flour on hand to sprinkle the dough and/or surface with extra flour. + +To shape into a boule, simply form into a round ball, pulling the dough up and under the ball and pinching on the bottom. Place on parchment paper. To shape into a baguette, smooth the dough and roll into a rope shape, tapering it at the ends, adding more flour as necessary. Roll out as thick or thin as you'd like and as long as you're able to fit in your oven (make sure it will fit on your pizza steel or stone). Place it on a sheet of parchment paper. + +Place the loaf or loaves, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, but not doubled in size, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area. + +Place a Dutch oven with a tight-fitting lid into the oven and preheat it to 500° F. You won't need the shallow pan with steam as enough steam will be created in the Dutch oven once the bread goes in. NOTE: This will only work with boules or loaves that can fit into the Dutch oven. If you're making a longer batard or baguette, you'll need to use the first method. + +When the dough has finished rising and is visibly puffed, run a serrated knife under hot tap water and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep. + +Remove the lid carefully and carefully lower the dough, parchment and all, into the Dutch oven. Replace the lid and shut the oven door. Immediately reduce the temperature down to 450° F. + +Bake the bread for 40 minutes with the lid on. Remove the cover and continue to bake for another 20 minutes. Check for doneness by picking up the loaf (with gloved hands). If the loaf feels relatively light for its size, it's done. If it feels at all heavy, it's not done and give it another 5-10 minutes before checking again. + +Remove from the oven and place on a cooling rack. Allow to cool COMPLETELY before cutting (or it will be gummy on the inside). + +NOTES +The recipe makes about 2-3 loaves of bread, depending on how large or small you make them. You don’t have to make them all in one day. You can leave the rest of the dough in the refrigerator for another day when you want freshly baked bread. +You can double or even triple the recipe (if you have a mixer big enough to handle the dough). A double recipe fits well in my 5-quart Kitchenaid artisan mixer. +Extra dough may also be frozen. Wrap in plastic wrap and then in foil and place in the freezer for up to 3 months. Thaw in refrigerator overnight and then use as normal. +The possibilities are endless with this dough. It can be made into so many different shapes and sizes of loaves and you can shape it in about five minutes a day. You can make pizza with half of it, and bread with the other half! If you only want to make one loaf in a day, only take out the amount of dough you’ll need for that loaf (usually about a softball to grapefruit-sized amount). Again, it depends on the size and shape of loaf you’re making. +The dough will last in the refrigerator for about 10 days, fermenting even more (like sourdough) each day. It actually gets better with age 🙂 +*If you don’t want to use psyllium husks or psyllium husk powder, decrease the amount of water in the recipe to 1 1/2 cups (360 ml). + + + + + + + + + + + + + + + diff --git a/recipes/peanut-protein-balls.txt b/recipes/peanut-protein-balls.txt new file mode 100644 index 0000000..41398dd --- /dev/null +++ b/recipes/peanut-protein-balls.txt @@ -0,0 +1,7 @@ +1 cup almond butter +3/4 cup peanut butter powder +1 T egg white powder +2-3 T MCT oil +2-3 T honey or maple syrup + +Mix together and roll into balls. refridgerate for 30 minutes, roll in coconut diff --git a/recipes/pumpkin-bread.txt b/recipes/pumpkin-bread.txt new file mode 100644 index 0000000..90fee45 --- /dev/null +++ b/recipes/pumpkin-bread.txt @@ -0,0 +1,26 @@ +Ingredients + +Yield: 1 loaf (about 10 servings) + +1/2 cup avocado oil +2 1/4 cups flour +1 teaspoon baking powder +1 teaspoon ground cinnamon +3/4 teaspoon kosher salt +1/2 teaspoon baking soda +1(15-ounce) can pumpkin purée (about 2 cups) +1 cup granulated sugar +3/4 cup packed light or dark brown sugar +2 large eggs +1/4 cup full-fat sour cream or plain yogurt +1 1/2 teaspoons pure vanilla extract + + +Preparation + +Heat the oven to 350 degrees. Oil a 8½- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides. + +In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer. + +Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes. Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely. + diff --git a/recipes/rice.txt b/recipes/rice.txt new file mode 100644 index 0000000..73977df --- /dev/null +++ b/recipes/rice.txt @@ -0,0 +1 @@ +I’ve only tried it once but some of the best rice I’ve eaten came from a YouTube chef (I wish I could be certain which one.) Rinse the rice to get rid of the extra starch, which is probably optional but gives fluffier rice. Put it in a pot with the usual two parts water to one part rice. Cover and bring to a rolling boil and then remove it from the heat and let it sit for twenty-five minutes covered. Light fluffy rice, no scorched pan, a fraction of energy use, no extra heat in a summer kitchen. diff --git a/recipes/stirfry-sardines.txt b/recipes/stirfry-sardines.txt new file mode 100644 index 0000000..b3878d3 --- /dev/null +++ b/recipes/stirfry-sardines.txt @@ -0,0 +1,12 @@ +Ingredients + +6 cans of sardines in oil drained +2 T garlic minced +1 T ginger minced +1 T Sesame oil +1 T other oil +1 t soy sauce +veggies (green beans, cabbage, etc) + +Fry the garlic and ginger for a bit, then toss in the veggies and fry until starting to get soft. Then throw in the sardines and soy, fry until crispy. Top with kinchi + diff --git a/recipes/thai beef slaw wraps.txt b/recipes/thai beef slaw wraps.txt index 48e1dd2..7a6e679 100644 --- a/recipes/thai beef slaw wraps.txt +++ b/recipes/thai beef slaw wraps.txt @@ -10,7 +10,7 @@ MARINADE ½ teaspoon salt 12 ounces beef skirt steak DRESSING -½ cup mint leaves, loosely packed +½ cup leaves, loosely packed ¼ cup lime juice, or to taste 1 or 2 jalapeno peppers, coarsely chopped 2 teaspoons minced ginger |
