Archive for February, 2007

Rice flour pie crust

{ February 22, 2007 @ 10:27 pm } · { Breads }
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  • 1 cup brown rice flour
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1 large egg, slightly beaten
  • 1/4 cup butter, cut into small pieces
  • 3 tsp cold water

Put flour, baking powder and salt into a bowl. Add cold butter pieces and use a fork or pastry knife to mix them into the dry ingredients. Add the egg and water and stir until sticky.

Use a piece of waxed paper with rice flour on it to roll the dough out on. Then, turn the piece of waxed paper upside down into the pie pan. This dough will not stick together like a gluten dough.

Chicken Tikka Masala

{ February 22, 2007 @ 10:25 pm } · { Chicken }
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Marinade

  • 1 lb chicken thigh meat
  • 1 cup yogurt
  • 2 tsp grated ginger
  • 5 cloves garlic
  • 1 tsp tumeric
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch clove powder
  • 2 tsp chili powder
  • juice from two limes

Other ingredients:

  • 1 onion, diced
  • 1 clove garlic
  • 1 green pepper, diced
  • 4 tablespoons coconut oil
  • 1/2 bunch cilantro, chopped
  • 1 large tomato or 2 roma tomatoes

In large bowl, mix spices, yogurt, ginger, garlic and lime juice. Add the chicken and coat well, then cover with saran wrap and let marinate for 3o minutes to overnight.

In a food processor or blender, puree tomatoes. Get a pan hot and add the coconut oil. Cook the onion, garlic and pepper in oil on medium heat for about 10 minutes. Add the pureed tomatoes and cook for another 5-10 minutes. Add the chicken and marinade from the bowl and cook at medium-low heat for 30-40 minutes. Add salt to taste.

Wild Rice and Mushroom Soup

{ February 11, 2007 @ 3:34 am } · { Uncategorized }
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  • 1/4 lb bacon, diced
  • 1 onion, diced
  • 5 cloves garlic, diced
  • 1 carrot, diced
  • 2 stalks celery chopped
  • 1 lb mushrooms
  • 8 cups stock
  • 1 tsp oregano
  • pinch dry mustard
  • 1 tsp salt
  • pinch nutmeg
  • pinch cinnamon
  • 1/2 cup dry wild rice

Heat a large soup pot to medium heat. Add the bacon and cook for a few minutes until the fat starts to melt. Add the onion and garlic and cook until the onion starts to become soft and slightly brown. Add celery and carrot. Slice the mushrooms and add those too. Saute this mixture until the mushrooms soften up and then add the stock, oregano, mustard, salt, nutmeg and cinnamon. Add the wild rice and cover the pot. Cook for an hour and serve warm.

Quinoa and Broccoli

{ February 11, 2007 @ 3:20 am } · { Quinoa, Vegetarian }
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  • 1 whole head of garlic
  • 2 tsp coconut oil (or olive oil if that’s all you have)
  • 1 cup dried quinoa (preferrably soaked over night)
  • 2 cups water
  • 1 tbsp butter
  • 2 tbsp feta cheese
  • 1 tbsp dried dill
  • 1 roma tomato, diced
  • pinch sea salt
  • 2-3 cups broccoli florets

Cut the top off the head of garlic and place it in a small oven-safe dish. Put the coconut oil on top so it will melt through. Cook at 400 degrees for 15-20 minutes until it’s slightly brown and soft.
While that’s cooking, put the quinoa in a small sauce pan and bring to a boil. Once that happens, turn it down to simmer/warm and let it cook for another 20 minutes or so.

After these are cooked, put the warm quinoa in a mixing bowl and add the butter. Stir it around a bit. Turn the roasted garlic upside down and squeeze all of the soft cloves into the bowl. Pour the excess garlic oil in with everything too. Crumble and add the feta, dill, tomato and salt and mix well.

Steam the broccoli, and serve the quinoa in bowls with the florets on top.

Squash with brown rice stuffing

{ February 3, 2007 @ 5:49 pm } · { Uncategorized }
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  • 1 squash, big enough to be stuffed  (pumpkin, large acorn, ambercup, buttercup, etc…)
  • 2 cups cooked brown rice
  • 2 slices of bread
  • 2 eggs
  • 1/2 large onion, minced
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 cup cheese (blue, feta, goat, grated cheddar, motzarella, etc)
  • 1/4-1/2 cup dried fruit (cranberries, cherries, currants, raisins, etc…)
  • 1/2 cup nuts or seeds (walnuts, pumpkin seeds, cashews, sesame seeds, etc…)
  • 1/2 teaspoon sage
  • 1/2 teaspoon dry mustard
  • 1 teaspoon sea salt
  • 1.5 tablespoons soy sauce or tamari

Cut a lid in the squash and use a large spoon to pull out the seeds and scrape the inside clean. Cut the bread into small cubes. Combine bread and rice and eggs and mix well, then add all the other ingredients. Fill the squash with the stuffing.

Cook on a tray in the oven at 375 degrees for an hour and half or so, until you can stick a knife in the squash really easily.