Ramblings of a true to form Gemini

Sunday, September 26, 2010

Chicken Stock

I hate wasting food. I always feel bad throwing out the chicken carcass after dinner. My dad has made stock out of the chicken carcasses before so I though I would give it a whirl.I really just took whatever I had in the fridge and added it to the stock. I used flavors I like and use often.
One chicken carcass (I made roast chicken for dinner so I used the body from that and the dripping in the pan)
1/2 medium Yellow Onion, cubed
1 medium Gala Apple, cubed
1 small Orange
2 Carrots, in half
2 tsp Black Pepper Kernels
2 tsp Coriander Kernels
1 tsp Salt
1 Tbsp Herbes de Provence
Method: Add all the ingredients to a stockpot with enough water to cover. Bring to a boil for 10 minutes. Skim off any fat particles. Simmer for another 3 hours or until flavors have developed to your liking. 

Bean Soup

Yummy Goodness

Gluten Free Dairy Free Bean Soup

~I didn't want to start with dried beans so I used canned.

15 oz can Cut Green Beans, drained
15 oz can White Beans
15 oz can Garbanzo Beans, drained
15 oz can Black Beans, drained and rinsed
15 oz can Pinto Beans
15 ox can Kidney Beans
4 medium Tomatoes, diced
1/2 medium Yellow Onion, diced
1/2 medium Red Onion, diced
4 Garlic Cloves, diced
1 lb Ground Turkey
8 oz cubed Bacon
1 Tbsp Brown Sugar
2 Tbsp Cumin
2 Tbsp Smoked Paprika
Salt and Pepper to taste
Optional Jalapeno Pepper Slices

Method: Brown the turkey in a skillet. In a stockpot, saute the garlic, onion and bacon cubes. Once the turkey and bacon/onion are fully cooked and the turkey to the stockpot. Add the white, pinto and kidney beans with the liquid in the can included. Add the drained green and garbanzo beans. Add the drained and rinsed black beans. Add the tomato. Give it all a big stir and add the brown sugar, paprika and cumin. All the mix
 to simmer for at least 2 hours, but it could be served as soon as everything is heated through.

Monday, September 6, 2010

Pickled Veggies

The CSA (Community Supported Agriculture) we are a part of delivers awesome veggies. Sometimes we have so much that we don't know what to do with it. I decided it would be nice to make some pickled veggie mix. I like to put it on salads and sandwich wraps. This recipe does not require any canning processing and will keep in the fridge for 1 month or so.
6 cups water
1 1/2 cups white vinager
1 cup apple cider vinager
1/3 cup salt
1/4 cup sugar
1 Tablespoon coriander 
1 Tablespoon black pepper kernel
1 teaspoon celery seed
4 cloves garlic (I used one big elephant garlic clove rough chopped)
2 bay leaves
Whatever veggies you have on hand, I used 3 medium pattypan squash, 2 medium bell peppers, 1 cucumber and 1/2 medium onion, this was enough to fill seven 1/2 quart jars and still had liquid left over to pickle more.
jars and lids
Cut the veggies to 1/4 inch x 1/2 inch slices, and long enough to fit in your jars. I used a mandolin slicer.
In a large pot, bring the water, vinegars, salt, sugar, pepper, coriander, celery seed, bay leave and garlic. Boil for 10 minutes. Allow to cool.
Take the cut veggies and pack them into your jars. Ladle the cooled liquid into the jars, enough to cover the veggies. Make sure the veggies are stuffed enough not to float. Screw the lids on the jars. Store in the refrigerator for 24 hours before serving.

Thursday, September 2, 2010

Apple Spiced Gluten Free Mini Muffins

1/2 cup white sugar
1/2 cup brown sugar
4 Tablespoons potato starch
2 Tablespoons water
1/3 cup veggie oil
1 1/2 teaspoons apple pie spice mix
1 cup unsweetened applesauce
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup GF flour mix (I used a sorghum blend*)
1/4 cup tapioca flour
Preheat oven to 400 degrees Fahrenheit. Prepare the mini muffin tray with a light spray of cooking oil. I am using a hand mixer, but this can be done in a stand mixer if desired. Mix together the sugars and applesauce. In a small bowl, mix together the potato starch and water. This will act as the egg. If you choose you can use 2 eggs instead. Add the potato starch mixture or eggs and the oil to the sugar/applesauce mix. Blend until smooth. In a separate bowl, mix together the flours, baking powder and soda and the pie spice. Add the flour mixture to the applesauce mixture. Drop tablespoon fulls into the prepared mini muffin tray. Bake for 20 minutes or until a toothpick comes out clean.

*Sorghum Blend
1 1/2 cups sorghum flour
1 1/2 cups potato/corn starch
1 cup tapioca flour

Jam Filled Gluten Free Muffins

First off, sorry I haven't posted in a really long time. I had a personal crisis and needed to focus on myself and my husband.
Anyway, I present you with a tasty morning treat.

1 cup GF flour mix (I used Bob's Red Mill All Purpose)
1/4 cup tapioca flour
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup sugar
1/4 cup butter (or veggie shortening)
2 eggs
1/2 cup milk (cow, soy or rice)
1 teaspoon vanilla
Your choice of jam (I used my homemade peach jam)
1 cup powdered sugar
1/8 cup orange juice
1 teaspoon vanilla
Preheat oven to 350 degrees Fahrenheit. Prepare 12 standard muffin tins, I used cupcake papers or you could grease the tins. Cream together the sugar and shortening. Add the eggs, milk and vanilla, blend until smooth. In a separate bowl mix together the flours, salt and baking powder. Add the flour mix to the egg/sugar mix. Blend until smooth. Spoon batter into the prepared tins to 2/3 full. Then drop 1 teaspoon of jam into the middle of each cup. Bake for 20 minutes or until a toothpick comes out clean. The tops of the muffins should have some spring to them when they are finished cooking.
For the glaze mix together the orange juice, powdered sugar and vanilla. Once the muffins are completely cool, dip the tops of each muffin in the glaze. 


Soledad, Ca, United States
I love to smile! I rarely do anything that won't make me, or someone else, smile.