2 perfect gluten and dairy free cupcakes. Brought to you by How Sweet It Is.
1 egg white
2 Tablespoons sugar
2 Tablespoons Grape Seed Oil
1 teaspoon vanilla
1/4 cup flour (I used Bob’s Red Mill GF mix)
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk (I used TJ’s coconut milk)
a nip (or two) of guar gum
Preheat oven to 350°. In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and oil and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between 2 cupcake liners.
Bake at 350 for 15-20 minutes, or until cake is set (mine took exactly 19 minutes). Let cool completely, then frost as desired. I may have skipped part of this step and ate my cupcake while it was still warm. So good.
A couple of evenings ago, I walked into the kitchen at 6:30 without a single idea for what to make for dinner. All the meat was frozen, I was tired from my long day of kid wrangling, and the sink was full of dirty dishes. I was in no position to cook anything, much less prepare an evening meal for my family. What I wanted to do was fill up a bowl with cereal and call it good. But, it’s been cold here for the last few days and I figured we all needed something a little more substantial to keep us going so this is what I came up with:
1 16 oz bag frozen veggies (I used the broccoli/cauliflower/carrot mix from Stop & Shop)
2 15 oz cans chickpeas (rinsed and drained)
1 15 oz can tomato sauce
~ 1/2 cup tomato juice
~ 1/2 cup coconut milk
1/2 tsp garlic powder
1/4 tsp onion powder
1 Tbsp curry powder
Mix all of this together in a pan over medium high heat and bring up to a nice bubbling simmer. Cover and reduce heat to low, and let it cook while you make your rice (about 10 minutes or so).
This was on the table before 7 o’clock and, oh my goodness, was it delicious. E ate 2 big servings and Isaac (who is
often usually a picky eater) ate most of what I put on his plate. (A small victory, but a victory nonetheless. It’s the little things, really.)
Today I cleared some counter space (always a premium at our house) and unpacked my new mixer. This is the one I got:
And this is what it looked like when I opened the box:
Then I took everything out and set it on my newly cleared counter:
And later, once we had eaten and cleaned up dinner, E5 and I made cookies.
OMG, are they good.
OM NOM NOM NOM!
1 lb ground beast (tonight we used turkey sausages, squeezed from their casings and crumbled)
some chopped onion (tonight it was only 1/4 of an onion)
some chopped carrot (I had a couple of handfuls of shredded carrots)
some chopped celery (2 or 3 ribs, whatever you like)
some chopped rainbow chard (I had about 1 bunch)
a bit of oil (whatever looks right)
spices/herbs (your choice! Tonight I used garlic powder, dried oregano, and a teeny bit of chipotle powder)
cooked rice (white or brown, whatever you like!)
1. Start cooking your rice (if you don’t already have some leftover in the fridge)
2. Brown the meat (with a little oil if necessary) and set aside
4. saute the onion/carrot/celery in oil with some salt,
5. when the vegetables are softened and the onion is translucent, add in your spices and herbs
6. add the chard and cook until wilted
7. stir in the cooked rice
*one could also call this “dirty” rice, but a certain someone (E5) was quite put off by that name so we changed it.
Tomorrow: Hopefully the last Sweater Deathmatch post!
I made the most amazing banana bread today, born of this recipe from Gluten Free Girl. Mine had a basic flour blend (using the proportions she lists on that very recipe). I threw in a little almond flour for good measure and used about 5 of the frozen bananas (thawed) that I have had hanging out in my freezer for who knows how long and I used both brown sugar and white sugar. I literally dumped (well, scaled) everything into a bowl and hit it with my mixer before pouring it into a loaf pan. (One of the great things about gluten-free cooking is that you don’t have to worry about over mixing!) Then I popped it into a 350° oven until the internal temperature of the bread was about 210° (you can use the toothpick method though). In the future, I might use a little more flour to compensate for the extra liquid from the bananas, but really? It wouldn’t need much.
om nom nom!
(If you aren’t in on the reference in the title, here it is. But I highly recommend you avoid clicking on that link. It’s the worse song in the world and it will get stuck in your head forever and you will hate me. I mean it. Don’t do it. Just don’t.)
(curried chicken pot pie and cherry pie)
Happy Pi Day everyone! (That’s not a terrible song, you can click on that link. Really, it’s okay. I promise.)
I tried to make coconut milk yogurt overnight last night. I used this recipe from the Crockpot Lady but when I woke up this morning, the yogurt hadn’t even thickened up. It was more like Kefir. Which is okay, I guess, but I really wanted yogurt. So I did a little googling and found one website that said I could just turn the heat back on for, like, half an hour, add some gelatin and it would be fine. Um. No. No it was not fine. It stayed too hot for too long and my yogurt broke. I don’t even know what happened to the gelatin. Now it’s an inedible mess.
Which is too bad because it smells awesome.