Coffee Panna Cotta

This is very yummy. However, I made some changes and substitutions to the original recipe based on what I had in the house. I also cut the recipe in half so made 4 servings that I put in 6oz yogurt cups. (That is the perfect size serving for me.)

Moisten gelatin in small microwave safe bowl. Microwave 10 second hits, until dissolved. (I originally tried 30 seconds and it blew up in the microwave. Then I had trouble with it being in 1 big lump. You have to kind of sprinkle the gelatin on the water and not dump it in.)

• 2 T water
• 1 tsp gelatin

Then blend in small bowl until sugar is dissolved

• 1/4 c hot water (about 1 minute in microwave)
• 2 t. instant coffee
• 2.5 T sugar 

Add dissolved gelatin mixture and stir well so gelatin mixture doesn't stick to bottom of bowl.

Stir in

• 3/4 c. cashew milk

Pour into four 6oz yogurt cups or other dishes of similar size.
Refrigerate at least 2 hours until it is set.

The original recipe can be found here. http://ww2.kqed.org/jpepinheart/recipe-list/

Chocolate Panna Cotta
I also tried the following variation and it was OK but might want to bump up the gelatin amount a little bit.

Dissolve

• 1 t gelatin in
• 2 T water

Add gelatin mixture to

• 1 c chocolate cashew milk

 Then refridgerate

Easy Rhubarb Jam

Hi, I've been eating a lot of peanut butter & jelly sandwiches so I thought I'd try my hand at Rhubarb Jam.

This is a super easy recipe. Of course, I had to make some changes. I cooked it in a crockpot on high until it started bubbling around the edges and let it go like that for an hour or so with the cover slightly ajar until it looked like it was getting thicker. It's very good but on the sweet side, so if you'd like it less sweet cut back on the sugar. I bet it can be stored in the freezer too or processed for canning.

My husband says when he was a kid it was called Rhubarb sauce. However, mine turned out thick and sticky like jam.

------------------------------
ref:
http://scandinavianfood.about.com/od/saucesrelishespickles/r/Small-Batch-Rhubarb-Jam.htm

Rhubarb jam is often used as a filling for Scandinavian - especially Icelandic - cakes and pastries. Although it's hard to find in American groceries, it's dead easy to make from scratch.

Prep Time: 10 minutes (+ overnight in fridge. I just put it right into the crockpot)
Cook Time: 1 hour (about 4-6 hours? in the crockpot, last hour or so with lid ajar)
Total Time: 1 hour, 10 minutes (I really didn't pay attention)
Yield: 1 1/2 cups rhubarb jam
Ingredients:
    •    3 cups finely sliced rhubarb stalks (as red as you can find)
    •    1 1/2 cups sugar

Preparation:
Wash the rhubarb stalks well, being sure to remove all toxic leaves. Slice thinly and place in a non-aluminum bowl (glass works well). Mix in sugar, cover with plastic wrap, and refrigerate overnight (you'll see that the sugar draws the water out of the rhubarb).

Place rhubarb mixture in a non-alumnium pot and bring the pot to a low boil. Reduce burner heat to low and allow the mixture to simmer, low and slow, for 1 hour, stirring occasionally.

Remove from burner, cool, and refrigerate until using.

Jam can be stored in refrigerator for up to 3 weeks.

Chili with hominy

oil
1 onion - saute
1# ground meat - brown

1 celery stalk chopped fine - saute
1 green pepper chopped fine - saute

chili powder, paprika, cumin seed - about 1/2 - 1 tsp each
red pepper, black pepper, white pepper - about 1/8 - 1/4 tsp each
dark, unsweetened, cocoa powder - about 1 Tablespoon

1 large can whole tomatoes, roughly chopped - deglaze pan

1 can black beans, rinsed
1 can kidney beans, rinsed
1 can hominy, rinsed - heat everything up

cilantro, chopped - about 1/4 - 3/4 cup

makes about 6 pints
can omit meat if you like

Easy Gluten Free crockpot stuffing & turkey made on rack in roasting pan

Prepare bread
Cut approximately 1 loaf of gluten free bread into cubes & toast in 350F oven. Then let cool.

Make broth
Remove neck & giblets from one 10-12 oz turkey, put in saucepan, cover with water, bring to boil then turn down to simmer about 20 minutes or so, to make broth. Can season if you like with salt & pepper.

Make stuffing

• Put some olive oil in bottom of crock pot which is set on high.
• Chop & add: 1 onion, 1 garlic clove, 1 celery, 1 carrot, 1 apple, parsley if you have it
• Add about 1/2 cup broth & stir
• Add toasted bread cubes. If it looks too dry could add more broth but be careful not to add too much broth or you will have soggy stuffing.
• Salt & pepper to taste.
• Cook on high until turkey is done
• Then stir in dressing (vegetables cooked in turkey.) Adds a lot of flavor.
  

Make 10 - 12 pound turkey

• Preheat oven to 500 F (Yes, five hundred)
  
• Rinse off turkey with cool water, pull off excess fat, etc.
• Pat dry with paper towels. (I do this on a cookie tray to keep my counter clean)
• Oil liberally inside & out with olive oil (Can use butter if you like and can tolerate it.)
• Set turkey breast side up on rack in roasting pan. (Rack prevents soggy bottom on turkey)
• Put chopped onion, garlic, celery, carrot, apple, parsley (optional) into turkey cavity
• Put turkey in 500 F oven for 1/2 hour (30minutes) on bottom or 2nd from bottom rack. (My oven is too short so I have to put it on the bottom rack to keep the turkey from touching the top of the oven.) You'll hear sizzling & popping. You could put some water in the bottom of the pan but I forgot to and it turned out fine.)
  
• Turkey should be nicely browned after 30minutes at 500F. Pull it out of the oven & turn the heat down to 325 - 350F (I accidentally set the temperature at 350F & it turned out fine.)
• Cover the wings in foil & make a foil cover. Seal the edges of the foil cover to hold in the moisture. Then return turkey to oven.
  
• Then cook 2.5 - 3 hours at 325F without opening oven. Internal temperature of turkey should be 170F in the breast & 180F in thigh when checking with meat thermometer. No need to baste.
  
• Take turkey out & let it rest 1 hour before carving & serving. (Can take out vegetable dressing form cavity and add to stuffing for flavor. However, reseal the foil to trap the moisture in. (During this hour I drive over to my sister's house.)
  
• Can make gravy from liquid in bottom of pan if you like or just use as is or not.

Note: I buy a special free range turkey from the meat department at Brennan's Market. That way I know that no broth containing gluten has been injected into the turkey.

Gluten Free Vegetarian Shepherd's Pie Casserole

Ingredient amounts are approximate:

9x13 greased or oiled baking dish
about 15 minutes in a 350F oven

topping:
2 cups mashed potatoes

• 3 medium potatoes
• 1/4 cup milk, yogurt, soymilk (about)
  
• 1 T butter (optional)
• 1/2 tsp salt

Cook potatoes until they're soft, mash and add rest of ingredients.

Filling: (feel free to mix & match ingredients - can use left over veggies)

• 1 tablespoon oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 celery stalk, chopped
• 2-4 garlic gloves, minced
• 1 lb broccoli florets and very thinly sliced stems (thaw first if using frozen)
• 4 medium carrots, diced

• 1/2 tsp basil
• 1/2 tsp oregano (optional)
• 1 bay leaf
• 1/2 tsp parsley
  

• 3/4 cup chopped tomatoes or 1/4 c tomato paste and up to 1/2 cup of water-just add enough water to thin paste, don't add too much or it may be to wet.

• 1 bag or bunch of spinach or other greens (if using frozen thaw before adding, add a pinch or so of brown sugar is using strong greens like mustard greens.)
• 1 tsp salt
• 1/4 tsp pepper
• brown sugar if needed
  

• paprika for sprinkling on top

Preheat oil then start sauteing in pan, first onions, then add one by one, celery, green pepper, garlic, carrots & broccoli. Add tomatoes and cook till carrots & broccoli are crunchy tender.

Add the seasonings, basil, oregano, bay leaf, parsley and stir.

Add greens, salt & pepper. Stir. Taste and adjust seasonings. If too harsh add a pinch of brown sugar.

Put filling in oiled 13x9 pan. Put mashed potatoes on top and sprinkle with paprika. Bake about 15 minutes until potatoes are hot and start to brown.

Can also use other vegetables in filling like green beans, peas, etc.

Some Gluten Free Cookbooks that I have found helpful

Eating Gluten Free by Shreve Stockton
The Gluten-Free Kitchen by Roben Ryberg
Gluten-Free by Michael Cox
Gluten-Free Cooking by Anne Sheasby
Going against the Grain: Wheat Free Cookery by Phyllis L. Potts
Gluten Free food for Kids by Sheri L. Sanderson
Gluten-Free Baking by Rebecca Reilly

and several books by the master of Gluten Free Cooking: Bette Hagman
The Gluten-free Gourmet Cooks Comfort Foods
More from the Gluten-Free Gourmet
The Gluten-free Gourmet Bakes Bread
The Gluten-free Gourmet Cooks Fast and Healthy

I have a lot of cookbooks. It's amazing how many of these books you can find in the "Diet Cookbook" section of your local bookstore. However, you can order a lot of these books through your local library and try them out before buying them at your bookstore or online.

The best Carrot Muffins you'll ever eat - gluten free

These are my sister's favorite. They are so moist and good. It's from a carrot cake recipe I modified from Incredible Edible Gluten-Free Food for Kids.

60 minutes at 350F. (I usually switch the pans halfway through)
2 oiled cupcake tins.

Combine dry ingredients

• 1 cup rice flour
• 1/c cup tapioca flour
• 1/2 cup potato starch flour
• 1.75 cups sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 1 tsp cinnamon
  

Beat

• 4 eggs

Add & mix until well combined

• 3 cups grated carrots
• 1 cup oil

Then add flour mixture and combine thoroughly. Pour into cupcake tins and bake