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Archive for July, 2009

Quinoa Risotto and Grilled Zucchini

While touring Bob’s Red Mill last week, the tour guide mentioned making a Risotto with Quinoa for dinner the previous night.  Sooooo, I bought some Quinoa and did some searching for recipes on-line.  Turns out there are quite a lot of recipes for Quinoa Risotto.  Here is what I came up with (and it satisfied every member of the family).

1/2 large onion – minced

4 cloves garlic – minced

2 Tbsp. Butter

2 Cups Quinoa – rinsed well

4 Cups broth (I used low sodium Chicken)

1 tsp. Sea Salt

Crushed Red Pepper to taste

Freshly Ground Black Pepper to taste

1 Cup frozen Peas

Flaked Parmesan Cheese

1.  In a large saucepan, saute the onion and garlic in the butter.

2.  Add the quinoa and saute for 3 or 4 minutes.

3.  Add 1/3 the broth, bring to a boil and then simmer until most of the liquid is absorbed.  Do this twice more.  (Takes about 15 minutes).

4.  Add the salt, crushed red pepper and black pepper.

5.  About 5 minutes before serving, add the peas.

6.  Place a serving on a plate and sprinkle with flaked Parmesan Cheese.

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Johnnycake Cobbler

For the 4th of July, I decided to try a recipe from Baking with Julia, a wonderful book for the photos alone!  I made Johnnycake Cobbler using nectarines and blueberries.  I followed the recipe as written except for substituting Sans Gluten S’il Vous Plait! All Purpose Flour  for the flour in the recipe.  Plus, I added 1 tsp. of Xanthan Gum.

I was anxious to bake after being on vacation for two weeks and started the fruit too soon.  It should have been piping hot when I put the biscuit top on and baked the cobblers.  Because it was just room temperature, the biscuit wasn’t cooked all the way through, even though the top was crusty and browned.

But, never mind.  It was a very festive, patriotic looking dessert and no one complained!

Johnnycake Cobblers

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Clafoutis

Blueberry Clafoutis

Yep!  It was good!  I used the recipe Marlene wrote down when she was with us last summer.  I haven’t translated it from the French equivelants yet.  I just used my scale with has grams/oz. on it and guessed at the oven temperature.  So here it is:

750 grams of seasonal fruit

100 grams Sans Gluten, SVP All-Purpose flour

1/2 yeast sachet

125 grams sugar, plus more for sprinkling

2 pinches salt

1 tsp. xanthan gum

4 eggs

25 grams butter, melted

250 ml milk

vanilla extract

1.  Spray a baking dish 8 x 10 or large pie plate and place fruit in bottom of dish.  Sprinkle with sugar.

2.  In mixer bowl, beat eggs.  Add sugar and salt and mix for 5 minutes.

3.  Add flour and yeast.  Mix.  Then add melted butter, milk and vanilla

4.  Pour over fruit and bake at 475 for 45 minutes.

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