Thursday, May 18, 2017

Asparagus Harvest Salad


Fresh just picked asparagus is not only very healthy but absolutely delicious.



I made a nice fresh asparagus salad for our lunch today.

Directions
Snap off tough ends of asparagus. Snap into bite size pieces. Steam, a few minutes then drain and plunge in ice bath. When cool, drain well. Add cherry tomatoes, fresh dill, onion greens or chives and fresh mozzarella cheese. Olive oil and lemon. Salt to taste.

Rhubarb Crumble ... Gluten Free



Ingredients
  • For the Filling:
  • 1/4 cup granulated sugar
  • 2 T all-purpose flour
  • 3/4 pound rhubarb
  • 2 cups strawberry halves
  • For topping:
  • 1/3 cup ground pecans
  • 3/4 cup coconut flour
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6 T cold, unsalted butter
Instructions
  1. Preheat oven to 375°F and butter a 2-quart shallow baking dish. In a bowl, stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. 
  2. Add strawberries to sugar mixture, tossing well to coat and spread into buttered baking dish. For the topping, finely chop hazelnuts. In a bowl, whisk together flour and sugars.
  3. Cut butter into 1/2-inch cubes and knead into flour mixture with your hands or a pastry blender, until mixture resembles coarse meal. Add hazelnuts and toss well. 
  4. Squeeze a handful of topping together and coarsely crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until top is beginning to brown. Move lower in over until filling is bubbling. Cook until topping is crisp and golden, about 50 minutes.  

 Serve with yogurt, ice cream, or just plain.

Thursday, February 16, 2017

Gluten Free Apple Oat Pancakes

It was 22 degrees this morning here at the homestead. Walt dutifully went out to do a quick snow blowing while I put together breakfast. He requested pancakes this morning but I was  tired of dipping into my buckwheat pancake mix. It was time for something new. As I still have almost a bushel of apples waiting to be canned I decided to make ...

Gluten Free Apple Oat Pancakes

Ingredients
Dry
  • 1 cup oat flour
  • 1/3 cup instant oatmeal
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup finely chopped walnuts or pecans

Wet
  • 2 eggs, large
  • 1 peeled apple, grated
  • ½ cup almond milk, unsweetened
  • 2 tablespoons honey or any kind of sweetener
  • 2 tablespoons oil,
Instructions
  1. First, heat a large pan to medium heat. Then, spray with cooking spray.
  2. In a large bowl, mix together dry ingredients. Then add the wet ingredients.
  3. Using a ¼ to ⅓ measuring cup, scoop batter onto pan. Let cook for about a minute to a minute and a half per side
Enjoy!

The Simple Woman's D aybook 2/15/17

For Today

Looking out my window

Large , fluffy snowflakes are falling as snowstorm Pluto pelts the Northeast. It's grey

I am thinking

Large , fluffy snowflakes are falling as snfsflnfllsnlfnlalmd. 

I am thankful

I don't have to go anywhere.  And I have all I need to made nice meals to share with my dear husband.

One of my favorite things

Roses! Yesterday was Valentines Day and my love gave me 3 long stemmed red roses.

I am creating

Maybe not creating but cleaning and de-cluttering the den to reclaim space for my potted plants and project while making the room inviting.

I am wearing

A chocolate brown maxi skirt, periwinkle blue camisole, an oversized navy fleece zippered jacked and a plum, mauve and pale grey infinity scarf, oh and grey slippers.


I am reading

Reading  "Annals of Oneida County" pub.1851,  early History of Oneida County NY

I am hoping

That we can get another video job soon.

In my kitchen

Tuna melt for lunch. Fish, salad and roasted butternut squash for supper.

Pumpkin pie in the oven, made from my home grown, home canned pumpkin.


In my garden

Too snowy to garden. But I have "winter sown" 4 milk jugs of seeds and placed outside.

I have some lettuce, pepper and leek seedlings under lights.


Board room

The Adirondack Mountains, my playground. This is the view of Blue Mountain Lake.
https://www.pinterest.com/pin/162833342756358799/

{where you can add a favorite link that you would like to pass along. It can be someone else's website, etsy shop, instagram feed, facebook link OR it can be your own

Shared Quote

Great minds discuss ideas; average minds discuss events; small minds discuss people .


A moment from my day

Flours and things I need for Gluten-Free baking


Visit the Simple Woman's Daybook

Monday, February 13, 2017

Canning Pumpkins


I love canning pumpkins. Not the process necessarily, but the result: jars of pumpkin ready to be made into pies, cookies, muffins, breads pancakes, waffles and whatever else I can find to make. My village homestead garden sometimes produces "volunteer" pumpkins near the compost pile growing from the seeds I tossed the last time I canned pumpkin.

Canning pumpkin is a good way to save money, at least here in the Little Homestead in the Village, it is. I usually have some pumpkins in my garden, hopefully little pie or sugar pumpkins as seen in the back row. If I need more , Twin orchard sell them 2 for $1.00 . Can't beat that price. As for the heirloom pumpkins front left is Bliss and on the right is Long Island Cheese.

Lets do a cost analysis
small pumpkin $.50 makes 3 pints ... 16 cents a jar ... plus lid 22 each .38 a jar
heirlooms 1.50 makes 6 pints  ..25 cants a jar ... plus lid 22 . each .47 a jar

Compare in price to the least expensive canned pumpkin I found was $1.47 generic at Walmart f0r 15 oz . One pint of my canned pumpkin make one cup of smashed (pureed) pumpkin. And the is all I need most of the time. One cup. If im making a pie and need more then I can open several jars as needed

Sunday, February 5, 2017

Gluten Fee Multigrain Bread

MULTI-GRAIN BREAD

Several years ago I baked most of our bread, especially in cool weather. I bought 25lb bags of good flour. I always had a jar of yeast and a spare in our food storage area. I learn to bake fantastic loaves without a recipe. My hands knew just how much of each ingredient was needed and I baked by sight and feel. I made loaves of bread, and sometimes rolls, buns, doughnuts and sweet yeast breads too. Those days are over .. or are they? 

When I first learned that Walt was gluten intolerant, I removed all the wheat flour and bought a dozen or so containers to be filled with various kind of grain flours and starches. I have arrow root, potato and tapioca starch. For flours:  almond, amaranth, brown rice, coconut, flax, garbanzo bean, millet, oatmeal. sorghum, sweet white rice, and white rice. That, plus baking powder, baking soda and xanthan gum make up my basic GF baking pantry.

I've had these for a few years now but I have not baked bread, until now. I make lots of muffins. Pumpkin spice is my favorite with my home canned pumpkin. Other times I might make banana nut muffins or apple and a few time something special like peach or orange cranberry. I also make pancake mixs and bake cookies (not too often) maybe a cake or two and pie,, lots of apple pie or maybe pumpkin. But no brad. Until now. Why no bread? It's the first GF thing I baked and it did not turn out nice. It was a bad loaf of bread. I was so discouraged, I did not try again until now.

 
 My Baking Pantry


 MULTI_GRAIN BREAD (Gluten Free)

Serves: 1 large bread loaf
Ingredients
Dry Ingredients:
  • 1 cup millet flour
  • 1 cup tapioca starch
  • 1/2 cup blanched almond flour
  • 1/2 cup brown teff flour (amaranth flour would work well too)
  • 1/4 cup sorghum flour
  • 1/4 cup flax meal
  • 2 3/4 teaspoons xanthan gum
  • 1 1/2 teaspoons sea salt
Wet Ingredients:
  • 3 eggs
  • 3 tablespoon olive oil
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon apple cider vinegar
Yeast Ingredients:
  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 tablespoons honey
  • 2 1/2 teaspoons dry active yeast (NOT instant yeast)



  1. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  2. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  3. In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. Pour dough into a parchment lined and well greased 9 x 5? metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
  6. Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing.

YUM



Saturday, February 4, 2017

Pancakes



 MULTIGRAIN GF PANCAKE MIX
After trying several kind GF pancake recipes, this has become one of my favorites. The buckwheat is hearty and a bit overpowering so this is not a delicate pancake but it one that stands up to dark flavorful maple syrup
PANCAKE MIX

Dry ingredients:

1 3/4 cups sorghum flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/4 cup potato starch (not flour) or tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 teaspoon xanthan gum

Wet ingredients:

1 cup soy milk (or milk of choice)
1 cup water
2 organic free-range eggs, beaten
4 tablespoons organic coconut oil
1 tablespoon honey or raw agave nectar
1 teaspoon bourbon vanilla extract
1 teaspoon almond extract

Instructions:

Heat a griddle on medium-high heat. If your griddle requires greasing, do that now.

In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add in the wet ingredients. Beat well to incorporate. Your batter should be silky and smooth. Not too thick.

Test the griddle by shaking a drop of water on it. If it pops and sizzles, your griddle is hot enough.

Using a ladle, pour a scoop of pancake batter on to the heated griddle. Repeat for as many pancakes as you can fit at one go.

When tiny bubbles have formed in the batter, carefully flip the pancakes with a thin flexible spatula. Cook a minute or two until firm- but don't over cook. Overcooking pancakes makes them tough.
  • 1 cup brown rice flour
  • 3/4 cup white rice flour
  • 1 cup GF oat flour
  • 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
  • 1/4 cup yellow cornmeal
  • 3/4 tsp xanthan gum
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 Tbsp baking soda
  • 1/4 cup granulated sugar*
FOR PANCAKES
  • 1 cup Gluten Free Pancake Mix
  • 1 egg
  • 1 Tbsp butter, melted
  • 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*
Instructions
  1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
  2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
  3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
  4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
  5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.
Notes
* If you'd rather not use granulated sugar, you can alternatively grind raw sugar to a fine consistency.
* Sub non-dairy milk for buttermilk if preferred. Start with 1 cup in the batter and if it appears too thick, add up to another 1/2 cup.
* If you can’t get your hands on any of the flours I list, play around with the other GF flours to compensate. However, I would recommend staying away from bean flours as they can give off an offensive flavor.
*I tried making these vegan, subbing a flax egg for the chicken egg, and almond milk + lemon for the buttermilk. The pancakes did cook up but they were a tad more grainy than the egg version. I much preferred the version with an egg, but it is possible to make them vegan.
Nutrition Information

 BEST GLUTEN FREE PANCAKES
Light and flavorful, not too heavy. Not too thick. Just. You know. Perfect. And this combo worked. Like a charm. Magic happens.

Dry ingredients:

1 3/4 cups sorghum flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/4 cup potato starch (not flour) or tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 teaspoon xanthan gum

Wet ingredients:

1 cup soy milk (or milk of choice)
1 cup water
2 organic free-range eggs, beaten
4 tablespoons organic coconut oil
1 tablespoon honey or raw agave nectar
1 teaspoon bourbon vanilla extract
1 teaspoon almond extract

Instructions:

Heat a griddle on medium-high heat. If your griddle requires greasing, do that now.

In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add in the wet ingredients. Beat well to incorporate. Your batter should be silky and smooth. Not too thick.

Test the griddle by shaking a drop of water on it. If it pops and sizzles, your griddle is hot enough.

Using a ladle, pour a scoop of pancake batter on to the heated griddle. Repeat for as many pancakes as you can fit at one go.

When tiny bubbles have formed in the batter, carefully flip the pancakes with a thin flexible spatula. Cook a minute or two until firm- but don't over cook. Overcooking pancakes makes them tough.
 
Serving size: 1 pancake Calories: 75 Fat: 2 g Saturated fat: 1 g Carbohydrates: 11 g Sugar: 2.6 g Sodium: 41 mg Fiber: 1 g Protein: 2.5 g