scottinpa

thanks... but the problem is that these are not for every day.. especially for me, one who rarely goes off on a sweet craving... they are made with good ingredients but they are by no means dietary.. lol... funny that I now prefer almond butter over peanut butter too.. whodathunk?? I bought 3 different types of paper liners yesterday so at least i have that figured out.

Hummus Recipe Another altered and amended recipe by Scott.. Gluten, Soy & Corn Free! Prep time: 10 mins Cook time: no cook This is probably the easiest thing in the world to make that is both good and good for you. Ingredients 1/4 cup (59 ml) tahini - home made or store bought juice from 1/4 lemon (approx 2 tablespoons) 1or 2 med size garlic clove, diced & minced 2 tablespoons olive oil, or safflower oil, 1/8 teaspoon salt of choice 1/4 teaspoon ground cumin One 15-ounce can (425 grams) chickpeas (garbanzo beans) 2 to 3 tablespoons water Instructions Start with the tahini (see note 2 below) and the lemon juice in the food processor, process for 30 seconds and scrape down the sides, do this three times..... then add the garlic, oil of choice, salt cumin and process again for 30 seconds, scrape sides down, again do this 3 times.... Open the can of chick peas, rinse in a colander and add them to the processor. ( I do 1/3 process for 30 secs, add the second 1/3 process for 30 secs, Then the rest ) Process the hummus until it is very smooth and the mixture is evenly mixing in the bowl of the processor. ( See Note 1 below ) If not moving evenly in the processor bowl, add a little more oil, but just enough until the mixture is blending smoothly in the bowl. At this point you have hummus. You be the judge of the consistency, If not smooth enough keep blending, if too thick add water a table spoon at a time and process, also salt and pepper if you like till it is the consistency and taste you prefer. When serving, put into a bowl and drizzle a tablespoon or so of oil over the top. Enjoy on crackers, chips, etc. I like to dip celery sticks in mine. Note 1: If you are going to add a flavor, this is where you do that ( before adding the additional oil & water ). For my spinach and artichoke hummus, I added about 1/3 cup of artichoke hearts, and 1/3 to 1/2 cup prepared spinach. ( I like spinach better, lol ) Processed until smooth. Next time I am going to try doing caramelized onions. Note 2: If you want to make your own tahini, it is very simple. I start with a cup of sesame seeds ( you can do as much as you want, I use a small processor ) bake the sesame seeds at 350 degrees for about 6 minutes ( preheat! )... put the seeds into the processor and start processing. Process as long as the mix keeps moving, add a little oil if needed a bit at a time until you have a smooth runny paste. Don't be in a hurry to add the oil, It takes up to 10 minutes of processing to get to the desired consistency.... Note... the sesame seeds do not have to still be warm from the oven when you are processing them. Hummus Recipe (cont'd) Disclaimer: My recipes are not really mine, they are just altered versions of somebody else's that I tried and did not like. I am not sure if it is because the gluten free flours are so temperamental , but I have yet to try a recipe and have it come out right. So what you get from me is a recipe that works for me, I hope it works for you too. But if you tell me you had to alter something too, I will not be surprised or offended. Notes FYI, I don't think you can over process this. the more you blend the smoother it gets....... Work on making up your own flavors... I am going to try a tomato basil next time. I think that after I make it and put it into the fridge, the beans are still absorbing the oil. when I pull it out of the fridge it seams a little dry so I just mix in a little more oil and water with a spoon. When serving your are suppose to drizzle a little oil over the top, but I prefer mine to be a little thicker. Make yours how you want it! I may not always specify it, but all of my ingredients are Gluten, Soy & Corn free.

The chili over mash was in an effort to clean out some of the leftovers,,,, it was tasty but really filling too. The ALMOND BUTTER CUPS..... Well they are not bad for a first try.... these are my thoughts.... First, the chocolate is a little hard,, when you bite into it it kind of squeezes out the butter, so I will need to look into how to make that different. Second, I used my own almond butter which is fresh, If I let is set for a couple weeks it will settle and the oils will rise to the top leaving a more set and thick almond butter below. this will help with the above issue too. Third, if you look up the recipe for the peanut butter Reese's... there is a lot of sugar in the recipe both as a sweetner and a binder, I did not want to use a bunch of sugar so I added some coconut flour as a binder and mixed it with the almond butter. this seamed to work OK. Fourth, I only had paper cupcake liners,, so I brushed them with coconut oil.. would be better if I could get the propper liners. So... The answer is that they did not taste like a Reese's. But they were OK for my first try. What you also cant see by my pics is that they are quite large compared to a traditional Reese's. I will look up some more info about making candy and give it another try sometime... EDITED TO ADD..... I just tried one of the almond cups from my second try last night which I had added a little more coconut flour, a little bit of raw sugar and some salt to the butter mix. The chocolate is the same as above, I am going to try to add a bit of coconut milk to it next time. The filling was much much better... If I can get the chocolate consistency to that soft but firm state this is going to be better than a Reese's!!! :)

I have fallen behind in my picture taking... Dinner a couple nights ago... This is turkey chili served on a bed of twice baked mash potatoes topped with cheddar cheese green onins and sour cream . . .Last nights dinner... broccoli that looks bad but tasted good... baked potato with sour cream,,,, and Chicken Cordon Bleu. . . .Tonights desert... Peanut butter cups.... OK.. they are actually almond butter cups made with corn soy and dairy free chocolate.. this is the first time I tried this.

Not sour... it is almost sweet... you only add a little vinegar and water at the end so all the solid ingredients are under liquid... The rest just takes care of itself.. lol

Ok... I dont work from a recipe but here is how I make pickled eggs.... ingredients... 8 to 12 hard boiled eggs (shells off ) 1 quart of pickled beets (32 oz) 1 large white onion vinegar water ground cloves (optional) What I do.... slice the onion in 1/4 inch (or less) slices.... put one quarter of the onions on the bottom of a 2 qt to 2 1/2 quart container (one with lid preferably). Then layer 1/2 of the beats, next another layer of 1/4 of the sliced onions... then place 8 to 12 eggs. Then another 1/4 of the onions followed by the last half of the pickled beats and all of the juices, then top it off with the last of the onions. shake the container a bit to help everything settle.. sprinkle a little ground cloves on top. Next using half water and half vinegar fill the container until all the ingredients are under liquid. give it a day or two and you can start eating your pickled eggs. Notes: We can our own pickled beats and use cloves as part of the process so we dont add more at this stage of the game.

LMAO!!! :laugh2:

. Sorry.. I had to do it!!! lol

not only that, but they are gluten free too????? I find that the brown rice pasta is a good enough GF pasta...

Hhhmmmm.... In the end I did end up adding a dozen shrimp... over all this was a really good meal!! Much different than I expected.... next time I will wait till the last hour to add the cashews... they tasted fine but had no crunch after all that cooking time. I was looking for the crunch!! lol adding the fresh coconut on top at the end to serve looked really pretty but the coconut was overpowered by the other flavors so dont bother unless you are going for a look... would I make it again??? absolutely!!! It was simple ( other than figuring out the spice thing ). It was healthy!!! and it tasted good!! Thanks for posting it BABS!! Ooops!

LOL... I hate when that happens!!

How did this one turn out??

Recipe??? how do you make zucchini chips?? And I never figured out the kale chips either... lol I mean, are they crunchy???

CHEESE... :on_the_quiet2:

OK,,, This is what I have going on today... I am making this curry coconut chicken and it is now in the cooker about 4 hours. Instead of doing it on low for 6 or so.. I did it on high for the first hour or so to get it good and hot in a hurry... dinner is in about an hour so I will post pic later. Notes... first of all... when you buy that garam masala you have to look at the ingredients, I had two choices one was half the price of the other. Make sure that the garam masala ingredients include the ground cardamom. If it does not then you either have to add some cardamom to the recipe or at least add some ground ginger to make up for it... (cardamom is a member of the ginger family).. cardamom is a little pricy so they exclude it in the cheaper packages. I kind of followed the recipe.. but I added mushrooms, peas, and cashews to the mix (just sounded good to me) I also used half the salt that the recipe called for because it seemed like a lot to me but after 3 hours of cooking I did add the rest... it needed it,, this dish is not salty. I used half red and half green peppers.. I reserved about a third of the peppers and chopped them small and added to the chicken and then the rest I put into the food processor to make the sauce. Instead of jalapeno peppers, I used seranno peppers... I was worried about this dish being to spicy so I removed all the seeds and white rhine from the insides... I now realize that I could have left some of the interior rhine because it is not that spicy. I have tasted the sauce and tested the carrots to make sure they are cooking well.... The carrots have a really interesting flavor... I did not put as many carrots into the recipe as specified... I thought it was too much.. now I get it.. the carrots obsorb all these flavors and are really good,.. so put alot of carrots into the mix... lol and last for right now... I think this dish is screaming for shrimp.. I will decide the next time I check if I should add them in or not... I will post after dinner and let you know how it goes... but you should plan on getting these ingredients because as far as I can tell... this already tastes really good :)

I do the same thing,,, poached is ok... but frying them is easier and just as good. Your meal looks really good chrys!!

Yep.. I agree! I got the ingredients that I was lacking... I now have the garam masala, but I also got all the ingredients to make my own garam marsala in the future. going to make this for tomorrows dinner. Will let ya know how it goes!!

I am going to try to make home made Reese's Peanut Butter Cups :D Except mine are going to be made gluten corn dairy and soy free... and I am going to use almond butter for the filling :huh: trying to do it for Easter.. I will let you know how it goes... so far I am at the "scooping up some almond butter on a spoon and dipping it into the chocolate bits" stage.. lol!... tasty!!

garam masala ... I had to look this one up.. I thought it was a type of wine... lol.. I guess I will have to get some... because this sounds really good! I am thinking that I want to add some cashews to the mix, and serve it with some fresh grated coconut on top... ( just a little bit )

" foodies " lol... I like that!!! :laugh2:

cashews yes!!! But I could not drink the cashew milk.. Yuck!!! I will stick to almond and coconut milk.

Tzatziki... I peel the cucumbers, then slice in half scoop out the seads, then I grate them in the food processor, the trick now is to let them drain in a colander for a few hours in the fridge. You should also drain as much moisture from the yogurt as you can, or if you can find it, I use Cabot's plain greek yogurt because it is perfect for tzatziki right out of the container. I add a little bit of rice vinegar, dill,lemon juice, salt and pepper. No garlic in mine either. I use it both as a sauce, and it is also really good just by itself!

Your on a roll Leanna!!! It all looks great!! I have been so busy, and shoveling snow is just one more thing that I don't have time for.... So Last nights dinner... Flounder stuffed with crab meat ( I make crab cakes and use half of a crab cake to stuff each flounder, twice baked potatoes ( cheddar and chives,I made 8 and froze the rest), quartered brussel sprouts(that I sauteed in garlic oil, sliced almonds, bacon crumbs, and onions) Not much for color with this meal, but it all tasted good!! And I dont even like brussel sprouts!! lol

Hhhmmmm!!! Just like wine is good... if it has spinach.. well its got to be good!!!

Looks good to me!!