gluten-free basic muffins

Gluten-Free Basic Muffins

1 cup gluten-free flour blend
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons sugar (brown or granulated)
2 eggs
2 tablespoons vegetable oil
1/2 cup liquid (milk)
2 tablespoons raisins (optional)

Preheat oven to 375 degrees F. Grease eight muffin cups.

In medium bowl, whisk together the flour mix, xanthan gum, salt, baking powder and sugar.

In a small bowl, beat the eggs with a fork until frothy. Stir in oil and liquid. Pour this into the dry ingredients and stir with spoon until well blended. (Don beat.) Add the optional ingredients, if used. Spoon the batter into the prepared muffin cups and bake for 20 minutes.

Today is the tomorrow you worried about yesterday. — Unknown

tofu sticks

Tofu Sticks

Firm tofu
White cornmeal
Olive oil
Marinara sauce

Slice tofu into sticks. Roll in cornmeal.

Heat oil in pan. Cook sticks on all sides until golden brown. Drain on paper towels. Dip sticks into marinara sauce.

The world breaks everyone, and afterward, many are strong at the broken places. — Ernest Hemingway

Different Potato Salad

6 Potatoes

1 c Chopped onions

1/4 c Vinegar

1/2 c Prepared

Technorati Tags: salad

Posted on on September 30th, 2009 in Salads | Comments Off

Natural Remedies & Cleanses : Ampalya Extract Used as Herbal Medicine for Diabetes

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Amplya extract is sometimes used as herbal medicine for diabetes because it helps aid digestive function, which in turn helps the pancreas. Understand the benefits that amplya herbs have for diabetics with helpful information from a nutrition consultant and clinical herbalist in this free video on alternative medicine.

jellied guacamole salad

Jellied Guacamole Salad

2 envelopes unflavored gelatine
1 cup cold water
2 cups boiling water
1/2 cup whole cooked shrimp
4 cups mashed avocado
1/4 cup lemon juice
1 teaspoon salt, or to taste
Few drops Tabasco? sauce

Soften gelatine in cold water; dissolve in boiling water. Pour a little clear gelatine in the bottom of a mold, arrange shrimp in it and chill until firm. (Shrimp may be marinated in French dressing for a few hours beforehand, then drained well.)

Mash avocado with lemon juice; add seasonings and remaining gelatine and pour mixture on top of firm shrimp layer. Chill until firm.

Unmold on serving dish and garnish with lettuce, tomato and cucumber wedges. Serve with mayonnaise.

Serves 10 to 12.

Breathe. Let go. And remind yourself that this very moment is the only one you know you have for sure. — Oprah Winfrey

cream cheese fudge

Cream Cheese Fudge

4 (1 ounce) squares unsweetened chocolate
8 ounces cream cheese
4 cups confectioners? sugar
1 teaspoon vanilla extract
1/2 to 2 cups pecans or walnuts, or however many you prefer

Melt chocolate in microwave, then cool to room temperature. With cream cheese at room temperature, mix cream cheese with chocolate. Add confectioners? sugar and vanilla extract. Pat into an 8- or 9-inch pan. Refrigerate a couple of hours before cutting.

If you want a peanut butter flavor, add 1/2 cup peanut butter and increase sugar to 5 cups.

Most of the problems a President has to face have their roots in the past. — Harry S Truman

tofu whip

Tofu Whip

This is perfect for topping pies, puddings and fruit compotes.

1 pound firm or extra-firm tofu, drained and cut into chunks
1/4 cup maple syrup
1 tablespoon vanilla extract
1 tablespoon water, or more (optional)

Tofu Whip can be stored in the refrigerator for up to 1 week; if the mixture separates, blend it thoroughly before using. The recipe may be cut in half.

In a food processor or blender, blend all of the ingredients until very creamy, adding water if needed to achieve a whipped cream consistency. Refrigerate until needed.

Variation
Instead of maple syrup, try 3 to 4 tablespoons of fruit-sweetened preserves and some finely minced citrus peel. Choose the fruit and citrus flavors to complement the dessert.

Makes about 2 cups.

Never frown, even when you
e sad, because you never know when someone is falling in love with your smile. — Unknown

ekoori

Ekoori

3 tablespoons butter or vegetable oil
1 small onion, finely chopped
1/2 teaspoon peeled and finely grated ginger
1 fresh hot green chile, finely chopped
1 tablespoon finely chopped coriander
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 small tomato, peeled and chopped
6 large eggs, lightly beaten
Salt and pepper to taste

Melt butter in a medium size nonstick frying pan over a medium heat. Add the onion and saut? until soft. Add ginger, chile, fresh coriander, turmeric, cumin and tomato. Stir and cook for 3 to 4 minutes until tomatoes are soft.

Put in the beaten eggs and season lightly. Stir the eggs gently until they form thick curds. Cook the scrambled eggs to desired consistency.

Serve with toast or Indian bread.

Hateful to me as the gates of Hades is that man who hides one thing in his heart and speaks another. — Homer

Yam Som-O (Thai Pomelo-Chicken Salad)

1 Pomelo or ruby red

-grapefruit 1 sm Whole cooked chicken breast

1 c Cooked shrimp

1 ts Chopped red chile

1 1/2 tb Thai fish sauce

1 1/2 ts Sugar

Juice from 1 large lime 1 1/2 tb Chopped fresh coriander

1 sm Head red leaf lettuce, for

-garnish 1/4 c Roasted peanuts, chopped

Fresh red chile, julienned -for garnish ————————CRISPY FRIED SHALLOT FLAKES———————— 6 Shallots, thinly sliced

1 c Vegetable oil

Its almost Chinese New Year and the stores are all stocking up on fresh fruits which are a traditional Chinese gift for the season. Pomelos are a big citrus fruit much like grapefruit, but somewhat drier and sweeter. This Thai recipe makes use of them and you should be able to find them this time of year. If not grapefruit will do. This is from an article in the San Francisco Chronicle, 1/30/91, by Joyce Jue. Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp to pomelo. In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture. Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers. Serves 4 to 6 as a salad entree. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep several weeks. Posted by Stephen Ceideburg; January 31 1991.

Shun no toil to make yourself remarkable by some talent or other yet do not devote yourself to one branch exclusively. Strive to get clear notions about all. Give up no science entirely for science is but one. — Lucius Annaeus Seneca

crab louis in avocado boats

Crab Louis in Avocado Boats

2 hard-cooked eggs
1 egg yolk
2 teaspoons prepared imported mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 cup peanut oil or corn oil
1 tablespoon chili sauce
Salt and pepper to taste
1/4 cup finely chopped scallions, including green part
4 large green stuffed olives, chopped
1 pound crab meat chunks
4 ripe avocados
Lettuce leaves

In a mixing bowl, add mustard, Worcestershire sauce, vinegar and egg yolk. Beat with a wire whisk. Add the oil gradually, beating rapidly. When thick and smooth, add the chili sauce, scallions and olives. Mix well and season to taste with salt and pepper. Put the crab meat in a mixing bowl and add half the sauce. Mix gently so as not to break up the crab lumps.

Split the avocados in half and discard the pits. Pile equal portions of the crab into the avocado halves. Spoon the remaining sauce over this.

Serve on a bed of lettuce leaves. Garnish the crab filling with egg slices.

You can pray for someone even if you dont think God exists. — Real Live Preacher

Archive for September, 2009

Gluten-Free Basic Muffins

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Tofu Sticks

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Jellied Guacamole Salad

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Cream Cheese Fudge

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Tofu Whip

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Ekoori

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Crab Louis in Avocado Boats

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