Benevolent Kitchen

Check out this Video -- tips & tricks for baking

2011-12-20T09:59:00.001-05:00

Holiday Cookies

2011-12-16T12:30:00.001-05:00

I baked these as part of Dr. Schar's Better Without video series.

BENEVOLENT KITCHEN GLUTEN-FREE HOLIDAY COOKIES
makes 24 small or 12 large or 6 extra large

Ingredients
1 stick of butter, soften
8 ounces cream cheese
1 teaspoon of baking powder
1 Tablespoon of oil
¾ cup sorghum flour
¾ cup tapioca flour
½ cup potato starch or flour
1 teaspoon vanilla
1/3 cup sugar

Directions
Cream butter and cream cheese, and oil then vanilla then sugar.
Sift in the baking powder, sorghum, tapioca, and potato.
For sliced cookies, roll into a log.
For cookie cutter cookies: Roll dough into out between plastic wrap, wax paper, or parchment paper to ½” (about as thick as the tip of most flat handled spatulas)
Chill dough for at least 30 minutes.
Preheat oven to 325 degrees.
Bake for 9-11 minutes, until lightly browned.

Take back your kitchens!

2011-05-28T11:46:00.007-04:00

I know, I don't often post this type of more traditional blog posts. Today I was watching the Cooking Channel's Spice Goddess and although I was not surprised that all the recipes were already gluten free, (or with the switch of one ingredient they would be), I was reminded that so many people freak before they think when it comes to gluten free cooking and baking. Cooking and baking in general really.

Take a stroll down American cooking history and you will find way back before the chemical revolution cooking and baking was a lot more fearless.

Family recipes were a golden foundation. Pinches, handfuls, and directions based on visual inspection were common place. Recipes and instruction from a sweat curled family member in the kitchen were more valued than any white apron wearing restaurant rat, (nod to Remy intended).

Why did we fall for the hype? Why do we still believe that a restaurant chef knows more than generations of family cooking? Why do we think a box mix will produce a more reliable result in less time and for less money than if we make it ourselves? Why do we continue to believe that cooking and baking is only for some elite group?

Take back your kitchens!

You know food. It's in the energy that makes up each cell of your body. You are food.

Food is not about the latest nutritional pyramid. Food is not about the latest fad diet. Food is not about weight or even health. Food is life. We cannot exist without it.

Go! Be fearless! Believe in your cells. You can cook. You can bake.

Too much to be let off the leash in a big open field? Ok, call your grandma, your aunt, your favorite cousin and find the family recipe for your favorite family food. No one has it? Google it! Pick the first one, it may not be the best, yet, you'll make it the best.

Why are you still reading this? You should be emailing, texting, calling, and/or Googling your recipes!

Shoo!

Cobble Up a Cobbler --> Gluten Free & Vegan (w/ sugar free options)

2011-05-02T11:35:00.004-04:00

FILLING
FRUIT* see list below

~4 cups of fruit, sliced (peeled is optional) +1/4 cup juice (any light colored, no sugar added juice)
rhubarb (peel and dice stalks)
cherries
pineapples
apricots
berries
even melon!

2 cans of most any fruit in juice (drain but keep juice)

2 teaspoons fresh lemon or lime juice (not necessary if using pineapple)
1/4 cup brown sugar
1/4 cup white sugar

(sugar free options: 1 tablespoon of pure stevia, 1/2 cup raw agave, 1/2 cup honey (granulated is best), 1/4 cup malitol)

1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg, fresh ground
1 teaspoon pure vanilla extract
1 tablespoon tapioca starch/flour

Place drained peaches into a heavy saucepan and add lemon juice. Mix well.
Combine juice, add sugars, cinnamon, nutmeg, vanilla and tapioca starch/flour. Mix well with a whisk.
Pour juice mixture over peaches in the saucepan. Bring to a boil, stirring constantly. Reduce heat to medium and cook about 1 minute or until liquid thickens. Set aside.

CRUST
½ cup sweet white rice flour
½ cup brown rice flour
½ cup tapioca starch/flour
½ cup coconut flour
½ teaspoon salt
2 tablespoons sugar

(sugar free options: 1/2t of pure stevia, 2T raw agave, 2T honey (granulated is best), 1T malitol)

2 teaspoons baking powder
4-6 tablespoons shortening of choice, diced (or coconut oil, chilled and diced)
¾ cup canned coconut milk (one without gums or other binders)
1 teaspoon vanilla extract
2 teaspoons cinnamon sugar, for sprinkling

Lightly grease an 8"x8" baking dish OR 8 oven safe individual servings, (glass bowls, mason jars, ramekins, ceramic mugs, etc.).
Preheat oven to 425 degrees F.
Mix together the flours, salt, sugar, and baking powder.
Cut shortening into dry ingredients.
Sprinkle 1/4 cup dry mixture into prepared pan.
Make a well in the remainder and pour in coconut milk and vanilla.
Stir until just combined.
Pour hot peach mixture over dry mixture.
Drop tablespoons of wet dough mixture on top of peaches, pressing down lightly.
Sprinkle top with cinnamon-sugar.
Bake on middle rack 20-25 minutes or until golden brown.

Royal Wedding Cakes (gluten free versions)

2011-04-27T11:30:00.000-04:00

(image from the official royal wedding website)

Ah, weddings, and this one is a royal one. Here are gluten free versions of the cakes to be served at William and Kate's wedding.

Traditional English Fruitcake

Ingredients
2 pounds of dried fruits and nuts (cherries, sultanas, raisins, walnuts, almonds, citron, etc.)
if you do not use citron I'd add 1/2 cup orange and lemon zest (leave out of soaking)
1/2 lb. butter (unsalted)
2 tablespoons buttermilk
1/2 lb. light brown sugar
4 eggs
4 cups flour (gluten free flour blend of choice -- this is not a recipe in which a single sourced flour would be a good option -- using a minimum of three is ideal -- see flour chart)
1 teaspoons mace or nutmeg
1 teaspoon cinnamon
1 teaspoon soda

French Brandy (enough to cover the dried fruit in a bowl)

Directions
Soak all the dried fruit (NOT the nuts, NOT the citron, NOT the zest), in French Brandy overnight-24 hours. Drain brandy before using the fruit in the recipe. The brandy can be used to 'spike' sangria or iced tea. You can even soak the warm cake for a drunken version.

Cream the butter, add sugar gradually, and beat thoroughly.
Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture.
Sift the flour, soda, and spices.
Then add milk, fruit, nuts, and flour mixture.
Put in 2 buttered and floured deep 8" pans. (excess batter can be frozen for later use)
TWO COOKING OPTIONS
Place trays on a pan with water half-way up the sides. Cover with foil and steam for three hours, and bake one and one half hours in a 300 degree oven.
OR
Bake four hours in a 300 degree oven.

Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming.

Brandy-infused fruit cakes are often matured for 2–4 weeks.

Chocolate Biscuit Cake

Ingredients
9 ounces of cookies broken in half -- sugar, shortbread, any plain cookie will do (William & Kate's cake will contain McVitie's® chocolate digestives tea biscuits but they are not gluten free)
8 ounces dark chocolate AND 4 ounces more for topping
2/3 cup whipping cream AND 1/3 cup more for topping
2 tablespoons butter AND 1 T more for topping

Directions
Line the inside of an 8" cake pan with parchment or foil -- spray with non-stick spray.
Heat 2/3 cup cream and 2 T butter over medium heat, stirring until butter is melted and just about to boil.
Pour cream mixture over 8 ounces of dark chocolate and stir smooth.
Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated.
Spoon into the prepared cake pan.
Gently press mixture into pan.
Refrigerate cake for 3 hours or until firm.
Remove cake from cake pan and turn upside down onto a serving plate.
Remove parchment or foil.
As before, heat cream and butter and then pour over chocolate.
Pour the melted chocolate over the cake.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Matzo, Matza, Matzoh, Matzo, Matsah, Matsa, and Matze (gluten free & vegan)

2011-04-13T12:52:00.005-04:00

Ingredients
1 cup all-purpose gluten free flour (or 1/2 cup sweet rice and 1/2 cup brown rice + 1 T Potato starch)
1/2 cup buckwheat flour
1/2 cup oat flour
1/2 cup sorghum flour
About 1 1/4 cups water

Directions
Preheat the oven to 450°F
Line 2 baking sheets with parchment paper.
Mix flours in a food processor.
Pour in 1 cup plus 2 tablespoons of the water and process until a soft, evenly moistened dough forms. If necessary, add the remaining water, 1 tablespoon at a time.
Divide the dough into ~12 balls, cover with plastic wrap and let stand for 2 minutes.

Using plastic wrap under and on top of your dough, roll out 1 ball of dough at a time, as thinly as possible and prick the dough all over with a fork.
Transfer to a baking sheet.
Do not over fill the baking sheet -- bake in batches of no more than two sheets in an average oven at one time.
Bake the matzo on the upper racks of your oven for about 6 minutes.
Shift the sheets from top to bottom and turn the baking sheets so the bread in the back is now in the front.
Continue baking for 6 more minutes or until lightly browned and crispy.
Transfer the matzo to a rack.

Make Ahead
The baked matzo can be kept crisp in an airtight container for up to 1 week.

Note
Most homes are not set to make Kosher for Passover foods. Therefore, your homemade matzo is most likely not kosher for Passover, so observant Jews may want to save the recipe to bake at other times of the year.

Healing Soup Recipe

2011-03-24T09:06:00.002-04:00

Healing Soup Recipe -- specifically combines to be high in the vitamins and minerals needed to help heal while sick:

water or broth (4 cups)
pieces of white meat Chicken (skip this if you are vegetarian) (4 ounces)
shitake mushrooms (2 ounces)
spinach and or kale (1 bunch)
canned and drained white beans (1 can)
fresh garlic (3 cloves)
fresh ginger (1 tsp)
sweet potatoes (1/2 a potato)
either boiling in or drinking with the soup -- gingko and ginseng tea (2 tea bags)
either in or served with brown rice (1/2 cup)

the ingredients are in order from most potent to least, base the amounts on the size of your pot, suggestions are listed in parenthesis.

Boil all ingredients in the soup then simmer between 140 and 165 degrees until ready to serve. (puree for even easier digestion)

Turkey ala Moussaka

2011-03-22T18:44:00.003-04:00

1 pound ground turkey
1 small yellow onion, chopped (want to skip the chopping? use frozen onions)
4 sprigs basil, chopped
4 bay leaves, fresh
Garlic Mashed Potatoes - (make 'em from fresh potatoes, make 'em from flakes, make them however you like, but you’ll need enough to cover 1″ thick in your casserole dish)
1 pkg spinach, fresh, or frozen (thaw and drain first)
4 c ricotta cheese, (drained through a cheesecloth is best)
Olive Oil or garlic butter (1 garlic clove crushed and mixed with a half stick of butter)
Salt
Pepper
OPTIONAL: pour a creamy bechamel sauce over top in lieu of oil (trade cornstarch for flour in almost every bechamel recipe you'll find online)

In a large skillet, brown the turkey with the chopped onions and some chopped garlic. Once browned, add the basil and bay leaves, and cook for 2 minutes more. Drain off any water remaining after cooking, and remove from heat.

Toss the spinach in a pan with salt, oil and sliced garlic until warm throughout.

Oil the bottom and sides of a large casserole dish, and add the cooked turkey mixture. Spread the ricotta cheese over this layer. Spread the garlic-spinach as the third layer. Top with 1″ of garlic mashed potato.

Bake the casserole for 20-30 minutes in a 350 oven, spreading oil or garlic butter over the top every 5-10 minutes. It’s ready when the potato layer turns a beautiful golden-brown, and the casserole is bubbling at the edges.

Serve immediately.

Gluten Free Zeppole!

2011-03-19T13:55:00.001-04:00

This first recipe is perfect for Festival of San Giuseppe March 19th! Cut in half, fill with crema pasticcera, sprinkle with powdered sugar and, walah! traditional feast day dessert.

It is also easy to turn a zeppole into a jelly filled beignet for Mardis Gras -- fill a zip top bag with jelly then snip a small end off and press into the zeppole & squeeze gently and fill.

ZEPPOLE/DONUT/DOUGHNUT?BEIGNET

1 T sugar
1 cup of H2O
1/2 cup butter (change to vegetable shortening or try with margarine to be dairy free)
1/2 t kosher salt
1/2 cup potato starch
1/2 cup sorghum flour
4 eggs
vegetable oil for frying
powdered sugar for dusting or coating in my case :)

Boil water, butter, salt, and sugar in sauce pan -- whisking frequently. Whisk potato starch and sorghum flour in a separate bowl. Remove from heat and add flour mix all at once mixing with a wooden spoon. Transfer to a larger bowl and with an electric mixer beat until it crumbles to the size of peas. Add eggs one at a time until the dough is smooth. Place plastic wrap on the dough in the bowl and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 7-15 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then drop into a bag with powdered sugar, shake, and serve, (or*)

ZEPPOLE TWO

This recipe is sweeter and can stand on its own or with cinnamon sugar (or go even sweeter and add the powdered sugar too!)

1 cup plus 4 teaspoons of sorghum flour
3/4 cup potato starch
1 T + 1 t baking powder
1/4 t kosher salt
2 T sugar
2 eggs
2 cups ricotta (whole milk)
1 cup milk (any kind)
1 t lemon zest (this is actually necessary for the chemical process in the recipe, its not for flavor)
vegetable oil for frying

In a small bowl whisk the potato starch, sorghum flour, baking powder, and salt. In a larger bowl whisk the eggs and sugar. Add the ricotta cheese and whisk until incorporated well. Add the milk and lemon zest. Whisk in the flour. Cover tightly with plastic wrap and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 5-10 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then top and serve.

Pee-can, Pah-can eh, it's got Chocolate Pie

2011-03-18T10:00:00.001-04:00

1 Everything Pie Crust in a 9" pie pan PAR BAKED
1 1/2 cups pecan, chopped or halved
4 T butter
6 ounces chocolate, (bittersweet or milk chocolate, all depends on how sweet you want your pie)
1/2 cup light brown sugar
3 large eggs, lightly beaten
3/4 cup light corn syrup (store bought or homemade)
1 teaspoon pure vanilla extract
salt

Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate.
Melt the butter with the chocolate, (double boiler on the stove-top or in the microwave).
Stir until blended and smooth.
Scrape the chocolate mixture into a medium bowl and add the brown sugar.
Stir in the eggs, corn syrup, vanilla and salt, then stir in the pecans.
Pour the filling into the pie shell and bake for 45 to 50 minutes, or until set in the center.
Let the pie cool completely-- ideally refrigerate overnight.

Homemade Corn Syrup

2011-03-18T09:30:00.002-04:00

2 cups sugar

3/4 cup water

pinch of cream of tartar and salt (if you don't have cream of tartar you can skip these ingredients if you are using it the same day)

*use a larger pot than you might think you need, this helps t avoid scalding your skin with pops of hot sugar

Combine all ingredients in a large saucepan.

Bring to a boil, stirring constantly.

Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.

Uncover and simmer, stirring often, until it reaches the soft ball stage (235° F–240° F, sugar concentration: 85%, At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.)

Cool and store in a covered container at room temperature.

Your syrup should keep for about 2 months.

Makes about 2 cups.

Kiwi & Lime Cream Pie

2011-03-17T20:43:00.004-04:00

Ingredients

Crust

1 cup Chex Cinnamon Cereal
1 tablespoon sugar
6 tablespoons unsalted butter, melted

Filling

2 cups kiwis -- peeled and chopped (this keeps the light green color, yellow raspberries would be ok too, try any other berry for flavor if you don't mind a darker color)
1 cup sugar
1 teaspoon lime gelatin
2 tablespoons hot water
14 ounces can sweetened condensed milk
1 cup heavy cream
3 tablespoons lime zest
3/4 cup fresh lime juice

Directions

MAKE THE CRUST Preheat the oven to 350°. In a bowl, combine the Chex, sugar and butter. Press the mixture over the bottom and up the side of a 9-inch glass pie plate. Bake the crust for 15 minutes; let cool.

MAKE THE FILLING In a saucepan, simmer the kiwis, stirring to prevent scorching, 8 minutes. Stir in the sugar and cook until the mixture is thick and jammy, 4-5 minutes. Transfer to a bowl and let cool.
In a heatproof bowl, sprinkle the gelatin over the hot water; let stand until softened, 10 minutes. In a bowl, using an electric mixer, beat the condensed milk, cream, lime zest, lime juice and gelatin until soft peaks form.
Spread the cooled raspberry jam over the crust; top with the lime cream and refrigerate for at least 4 hours, until firm. Serve.

Coconut Pie

2011-03-17T19:07:00.001-04:00

Ingredients

9" Everything Pie Crust, par baked
2 cups coconut milk
3/4 cup sugar
1/3 cup coconut flour
Pinch of salt
4 large eggs, separated
1 1/2 cups sweetened shredded coconut (or one small bag)
1 teaspoon vanilla
Pinch of cream of tartar

Directions

In a saucepan, combine the milk with 1/2 cup of the sugar, the flour and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is thickens (think yogurt).

Put the egg yolks in a bowl and gradually whisk in 1/2 cup of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened, about 2 minutes.
Stir in 1 1/4 cups of the coconut and the vanilla.
Press plastic wrap directly onto the custard and refrigerate until chilled.

Spoon the custard into the baked pie crust and refrigerate for at least 2 hours.

Preheat the oven to 350°.

In a large, stainless-steel, glass, or copper bowl, using an electric mixer, (don't try to do this by hand), beat the egg whites with the cream of tartar at medium speed to mix.
Increase the speed to high and beat until firm peaks form -- lift the beatters and the peaks hold their shape.
Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until glossy.
Spoon the meringue onto the custard, spreading it to the edge.
Sprinkle the remaining 1/4 cup of coconut on top.
Bake until the coconut toasted, 5 minutes.
Let cool and serve.

Peach Pie

2011-03-15T17:05:00.002-04:00

Crust

2 2/3 cups white rice flour
2 teaspoons sugar
3/4 teaspoon salt
4 ounces butter (best if cut into small pieces and frozen)
4 ounces coconut oil (or vegetable shortening or even margarine)
1/2 cup ice water

Filling

8 peaches, blanched, peeled, and sliced (or 2 bags of frozen peaches)
3/4 cup sugar
1 lemon, juiced
1/4 cup coconut flour
1 1/2 T butter, chopped
OPTIONAL: Egg wash made with 1 egg yolk mixed with 2 tablespoons water

Directions

PREPARE THE CRUST In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and coconut oil and pulse again.
Transfer the mixture to a large bowl and sprinkle the ice water on top.
Stir with a fork until a crumbly dough forms.
Cut the dough in half and wrap each half in plastic and refrigerate at least 30 minutes.
Between two sheets of plastic, wax, or parchment paper, roll out each disk of dough to a 12-inch round.
Ease one of the rounds into a 9" pie plate and transfer the other round to a baking sheet -- place both back into the fridge.

MAKE THE FILLING Preheat the oven to 400°.
Mix the cooled and peeled peaches and the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
Pour the peaches with the liquid into the chilled pie shell and scatter the butter slices on top.
Finger water (or milk of choice) around the edge of the pie crust OR OPTION: Brush the edges with an egg wash.
Fork down the top crust of the pie shell to the bottom. OPTIONAL: Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
Transfer the pie to the oven and place something (a baking sheet, foil, etc to catch drips).
Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edges of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is golden. Transfer the pie to a rack to cool completely.

Squashberry Pie for Pi Day!

2011-03-14T11:48:00.001-04:00

With all those numbers floating around and around in your mind -- you deserve some pie!

Filling
9″ Pie Crust
2 c butternut or acorn squash, cooked & mashed (puree it).
3 eggs
1/2 c OJ
1/2 c sour cream
1/2 c granulated fructose
pinch of salt
1/2 c fresh cranberries, chopped (you can use frozen, just defrost them then chop)
Topping
1/2 c seedless strawberry jam
1 c fresh cranberries
1/2 tsp honey, or light unsulphured molasses
Preheat oven to 350. Fit and prepare pie crust, and pre-bake empty
crust for about 15 minutes. Combine squash, eggs, OJ, sour cream,
sweetener, and salt in a large bowl and blend until smooth. Stir
in chopped cranberries. Pour into cooled pie crust and bake for 60-80
minutes, or until it sets firmly.
For Topping, melt jam in a small saucepan, add fresh cranberries and
cook on very low heat until they start to pop. Sweeten to taste. Cool
completely and spread over the top of the cooled pie. (or write out Pi to as many decimal places as you can fit and/or recall)
All we need now is some whipped cream…

Individual Cinnamon Bottomed Cheesecakes

2011-03-11T19:58:00.006-05:00

Ingredients
2 cups of cinnamon chex
3 tablespoons unsalted butter, melted
8 ounces Crème fraîche (here's a link to a fellow foodbuzz'er's recipe for homemade cream cheese)
1/4 cup sugar
6 ounces Mascarpone cheese
2 large eggs
2 teaspoons pure vanilla extract
OPTIONAL 1/4 cup black cherry preserves, warmed

Directions
Preheat the oven to 350°.
Line a standard 12-cup muffin pan with parchment baking cups.
In a food processor, crush the cinnamon chex and butter; process until fine crumbs form.
Spoon the crumbs into the prepared baking cups and press to compact.
Bake for 5 minutes, or until almost set. Leave the oven on.
Meanwhile, in a medium bowl, beat the cheeses and sugar until smooth.
Then add the eggs and vanilla and beat until smooth.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. (Bake 20 minutes if not using preserves)
OPTIONAL: Remove from the oven and swirl warmed raspberry preserves on top of each cheesecake. (it will sink) Or make a full layer on top. (it won't sink)

Bake for an additional 7 minutes.
QUICK VERSION:
Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.
OVERNIGHT:
Chill the trays on the counter until room temperature then put into the refrigerator overnight.

Once completely cooled. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

Lenten Meals - beyond faith

2011-03-11T12:51:00.004-05:00

getting the quasi-legal stuff out of the way first: I did some Google searching and found some websites to quote, I nor the Benevolent Kitchen, take an responsibility for those sites and honestly know nothing about them or their intentions. The quotes are used out of context and just for entertainment value.

Now for food. The Meatless Meals or Weird and Wonderful Greens sections are a good place to start for, well, meatless meals.

Historically Lent is a sacred time for Christians. The churchyear.net website provides a simple summary of Catholic thoughts:

The minimum the Catholic Church expects is fasting on Ash Wednesday and Good Friday,
and abstinence on the Fridays of Lent. Fasting means eating only one full meatless meal on
that day. However, one may still eat a breakfast and even a lunch in addition to a full meal if
the two additional small meals do not add up to a second full meal. Snacking is not allowed.
Drinking coffee, tea, juices, etc, between meals is permitted on fast days.
Abstinence requires abstaining from meat, and soups and gravies made from meat, for the
entire day. Meat is defined as the "flesh meat of warm-blooded animals." This is the reason
why Catholics often eat fish on Fridays, but anything meatless works.

Wikipedia also offers details on why this is done:
The purpose of fasting is spiritual focus, self discipline, imitation of Christ, and performing
penance; it in no way stems from a concept that the material world is in some sense evil.

The Benevolent Kitchen has recipes on this blog which are appropriate for Lent, here are a smattering of Gluten Free Lent appropriate options:
Mac and Cheese
Creamy Salmon
Gnocchi
Tofu Cutlets
Stuffed Bell Peppers
Black Bean Avocado Burgers great with Tzatziki
some easy no oven needed recipes too
take the ingredients on this page and mix up a great dish!

The Hugh le Despenser website offers this insight into what might be on your 14th century menu:
Of course, for those who observed the no-meat rule, fish, fish and nothing but fish could get pretty boring. Cooks
became quite creative with spices to try and zest things up a bit, and, to be fair, there was quite a variety of fish on
offer: herring; mackerel; conger eel; plaice; salmon; shellfish; cod; lamprey; mullet; dory; turbot; barbel; dace; pike;
fresh water eel; whiting; haddock and ling could all have been on the menu in the 14th century.

GF Irish Soda Bread, etc.

2011-03-06T17:00:00.001-05:00

GF White Soda Bread

Adjusted from from a recipe from the Society for the Preservation of Soda Bread

(no, I'm not kidding: http://www.sodabread.info/)

Ingredients

4 cups (16 oz) of all purpose flour (I'd use 2 1/2 cups oat flour - oats pulverized into flour in a food processor - and 1 1/2 cups potato flour -- can't have oats? use 2 cups sorghum and 1/2 cup amaranth, millet, or quinoa)

1 Teaspoon baking soda

1 Teaspoon salt

14 oz of buttermilk

Directions

Preheat the oven to 425 F. degrees. Lightly grease a cake pan.

In a large bowl sieve and combine all the dry ingredients.

Add the buttermilk to form a sticky dough.

Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the /bastible pot/). Remove cover and bake for an additional 15 minutes.

The bottom of the bread will have a hollow sound when tapped so show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

CORNED BEEF and POTATOES

5 pounds corned brisket of beef
palm full of peppercorns
1 medium-sized green cabbage, quartered or cut in wedges
6 potatoes, peeled and quartered
fresh parsley
Melted butter (about 4 tablespoons)

Place the corned beef in water to cover with the peppercorns or after checking the ingredients use the one which may come with the corned beef)
Cover the pot, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. (Or crock pot it!)
About an hour before meet is ready, start potatoes to boil
During the last 15 minutes, add the cabbage
Transfer meat
When serving toss fresh parsley and butter atop the potatoes

Oscar Conversions

2011-02-26T08:59:00.003-05:00

Here is nice Epicurious.com article with great Oscar night menu ideas -- ok, so there are a lot of non-gluten free recipes listed -- how to fix that? Follow to my conversions!

If the recipe is not listed, the ingredients are already gluten free!

Black and White Soup -- switch the flour for the gluten free all purpose flour already in your cupboard.

Black and White Cookies -- I have have my own recipe but this one is good too. Switching the flour for your all purpose gluten free should do well. If you are using a BK blend the lighter, cake flour blend is best.

Irish Soda Bread -- you can follow this recipe with your AP GF flour and switch the amounts for the soda and baking powder or you can make the BK version of Irish Soda Bread.

Obviously Budweiser and Guinness are not acceptable GF beverages; for the Chocolate Guinness Goodness try Redbridge in lieu of Budweiser (keep it in the family) and Greens Endeavour for the Guinness.

Brandied Onion Soup with Croque-Monsieur Croutons -- needs some GF croutons wouldn't you say? Ok, you can make your own Baguette, buy some from Schar, Everybody Eats, or your favorite GF bread folks. Or, just buy plain croutons and skip the cutting and start with the flavoring.

Tarte Tatin -- ok so GF puffed pastry is not really available yet, but a pie crust will make a fine tarte tatin. Buy one pre made or make your own -- here's the BK pie crust recipe.

Lattice-Topped Strawberry Rhubarb Pie -- you can replace the flour with your AP GF flour, use the the BK pie crust recipe, or buy a pre-made GF pie shell.

Radish-Chive Tea Sandwiches with Sesame and Ginger -- Ok, you can make your own Baguette, buy some from Schar, Everybody Eats, or your favorite GF bread folks.

Smoked Turkey and Stilton Sandwiches-- make your own bread or buy some from your favorite GF baker. As for the Stilton, you know where you fall on the blue cheese controversy. If you fall into the 'only micro-cheese makers are likely to use wheat' category head to your local market and pick up some Stilton. If you fall into the 'all blue cheeses are off limits' category then switch Stilton for most any semi-hard cheese (try to avoid the French as King George VI might not appreciate that gesture).

Mini Star-Anise Scones -- switch the flour for AP GF flour or try the BK Welsh Cake recipe or use a BK lighter, cake flour flour blend. Or hazelnut meal. :)

Hazelnut Shortbread Sticks -- switch the flour for AP GF flour or try the BK Shortbread recipe or use a BK lighter, cake flour flour blend. As for the scotch, if you fall into the 'no scotch for me' category, you could try whisky or bourbon.

Rio Grande Beef Burritos with Roasted Peppers -- soft corn tortillas will be fine -- a trick to soften them is to wrap them in a damp cloth and microwave them for about 20 seconds. Then serve!

Granola and Dried Cranberry Chocolate Chip Cookies -- switch the flour for AP GF flour, use a BK flour blend, or start with the BK Chocolate Chip Cookie recipe.

Black Cod with Miso -- no changes, just make sure your miso is not made from barley.

Sauteed Baby Eggplants -- just use tamari, wheat/gluten free soy sauce.

Apple Martinis -- make sure your sweet-and-sour mix is gluten free -- or make your own, that way you skip the crazy chemicals too.

Spicy Cowboy Beans -- make sure your Worcestershire is gluten free.

Bacon Cheddar Quick Bread with Dried Pears -- switch the flour for AP GF flour or use a BK flour blend -- I'd change the milk to buttermilk too.

Teddie's Apple Cake -- Switching the flour for your all purpose gluten free should do well. If you are using a BK blend the lighter, cake flour blend is best.

Meatball Sliders and Spinach Potato Cakes with Roasted Tomato Sauce -- no panko bread crumbs for you GF folks, but any unseasoned GF breadcrumb will do. Try for one lower in sugar. If they are not fine enough pull out your food processor and give 'em a whirl. No food processor? Stick 'em in a zip top bag and have at 'em with a rolling pin or heavy can. Can't find bread crumbs? Semi-stale bread food processed or bag processed will be alright as well.

Mini Brownie Cupcakes -- you can follow the BK Deep Abyss Chocolate Brownie recipe or Switching the flour for your all purpose gluten free should do well.

Wild Blueberry Pie with Almond Crumble Topping -- Buy a pre-made pie crust or make your own -- here's the BK pie crust recipe. As for the topping, if you're going to use almonds why not use fine almond meal? Or chestnut flour? I certainly would.

Enjoy the Oscars!

Tzatziki

2011-02-23T09:55:00.004-05:00

serve with so many things such as black bean and avocado burgers or pita.

1 pound plain yogurt (whole milk or low fat – not no fat)

1 cucumber, seeded (peel or unpeeled, whatever you prefer)

1 tablespoon plus 1/2 teaspoon kosher salt

1/2 cup sour cream

3 tablespoons freshly squeezed lemon juice (2 lemons)

1 tablespoon olive oil

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced fresh dill

freshly ground black pepper to taste

NIGHT BEFORE or MORNING OF:

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl.

Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt.

Mix in the sour cream, lemon juice, olive oil, garlic, and dill, then salt, and pepper – to taste. If you let it sit the dressing will be more flavorful.

NOTES:

You can use the whey, the liquid leftovers, for other baking – like banana bread instead of the buttermilk, or the muffins in lieu of the milk.

The cucumber liquid can be used in a shake or add to water for a refreshing ‘lift’ to you water – try freezing it for ‘nice cubes’.

A little lime juice for some of the lemon juice is nice too!

Sweet & Spicy Popcorn!

2011-02-14T08:58:00.001-05:00

1/2 cup un-popped organic popcorn

1 teaspoon red pepper sesame oil (can't find it? want less spice? any veggie oil will do)

1/2 teaspoon of salt

1/2 cup butter, softened (or margarine)

1/2 teaspoon cayenne pepper

1/2 teaspoon cinnamon

1/2 teaspoon sugar (white or brown)

OPTIONS: (add one or more of the following with the butter)

1/4 cup nut butter

1/4 cup chocolate chips

1/8 cup cocoa powder

In a cup or small bowl, mix together the un-popped popcorn,oil, and salt.

Pour the coated kernels into a brown paper lunch bag. Fold the top of the bag over twice to seal in the ingredients.

Microwave for 2 1/2 to 3 minutes, or until you hear pauses of about 2-3 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl. Don't over pop, there will be remaining un-popped kernels, that's ok.

While the popcorn pops mix together the butter, cayenne, cinnamon, and sugar. Toss butter mixture with hot popcorn and serve.

Cheesehead Cheesey Mac and Cheese

2011-02-06T22:18:00.002-05:00

Wisconsin Macaroni And Cheese
12 ounces elbow macaroni (I prefer Tinkyada pasta)
1/4 cup white onion, diced
3T butter (or ghee or margarine)
2T potato starch or cornstarch (OPTIONAL)
2 cups whole milk
1 t salt
1/2 t pepper
1/4 t hot pepper sauce
1 T mustard
3 cups (12 ounces) Sharp Cheddar cheese, (from Wisconsin of course), shredded, divided
3/4 cup bread crumbs (I prefer Aleia's or Schar's)

Preheat oven to 375° F. Cook macaroni just a bit under done. Drain, rinse and set aside.
Sauté onion in melted butter until transparent. Blend in starch, stirring well to incorporate, and cook for an additional minute, stirring.
Gradually whisk milk into butter and flour mixture.
Cook, stirring constantly, until mixture comes to a boil and thickens.
Over low heat, add salt, pepper, hot sauce and mustard.
Stir in 2 1/2 cups cheese.
Add drained cooked macaroni to cheese sauce and mix well.
Place macaroni mixture in buttered, oven proof, 9” x 9” dish.
Top with remaining 1/2 cup Cheddar cheese and bread crumbs.
Bake for 25 minutes or until top is golden brown.

Or try these recipes:
Swiss Melt with Bacon and Artichoke Hearts
Grilled Portobello and Provolone Sandwich

ALL Recipes, (unless otherwise noted), are copyright the Benevolent Kitchen and Benevolent Baker and are intended for PERSONAL USE ONLY. Images are for illustration purposes only.

Super Bowl Menu - Salsa, Dip, Chili, Wings (Gluten Free w/ vegan & dairy free options)

2011-02-04T12:33:00.004-05:00

Salsa and Chips

3 vine ripe tomatoes, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and chopped
1 T lime juice
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup minced fresh cilantro or parsley
Chips of choice

Mix all ingredients and let them sit for at least 10 minutes -- serve with chips.

Sour Cream Dip

16 ounces of sour cream
5 T spices (mix of choice or 1 each of sumac, thyme, oregano, coriander, black pepper)

Mix and serve.

Chunky Guacamole Salad

1/2 a bunch of parsley leaves chopped (or cilantro)
juice of 2 lemons (or limes)
1t of S&P
4 avocados, cubed, (great step by step on avocado prep)
1 sm shallot

Mix and let sit in the fridge, (place plastic wrap directly on top the salad to reduce browning), for at least 30 minutes and serve.

Carolina Chili

2 T olive oil
2 lb lean meat or meat substitute
1 lg yellow (or vidalia) onion, chopped
2 garlic cloves, chopped
~14 ounces chicken or beef or vegetable broth
~14 ounces tomatoes, diced (canned? keep liquid. fresh? about 6 tomatoes.)
tomato paste (6 ounces canned or 4 T tubed) (also, tomato sauce will work in a pinch too)
5 T Chili powder (here's one I really like)
1 ts cumin
1 ts coriander
1 ts Paprika
1/8 ts Cayenne pepper
4 cans beans (don't drain 'em for a thicker chili) -- kidney, red, even black beans all work

Brown the meat in the olive oil, then drain off any excess fat (save for other recipes).
Add the onion and garlic and saute until onion is translucent.
Stir in broth, tomatoes, chilies, tomato paste, and spices.
Cover and simmer for at least 30 minutes to let flavors meld.
Stir in beans and simmer an additional 15 minutes.

Buffalo Chicken Wings

4 - 5 pounds chicken wings (tofu slices would work too)
salt & pepper
4 cups vegetable oil
4 T ghee (or butter will be ok)
5 T hot or Tabasco sauce
1 T white wine vinegar
OPTIONAL: blue cheese (Boar's Head is gluten free) or sour cream dip or other soft cheese (or cheese substitute of your choosing)
OPTIONAL: celery sticks

Chop the wing in half (cutting at the joint) to make 2 pieces.
Salt and Pepper pieces.
Heat the oil over high heat in a deep skillet, (or Dutch oven or deep-fat fryer) until it starts to pop and sizzle when you flick water in -- better yet, use a thermometer -- (~400 degrees F).
Add half the chicken wings and cook until they're golden and crisp.
Remove them to drain on towels and leave in the oven to keep warm while cooking the remaining wings.
In a saucepan melt the ghee over medium heat.
Add the hot sauce and the 1 tablespoon of wine vinegar.
Turn off heat and stir well.
Toss chicken in sauce and serve.
OPTION: in lieu of frying, bake wings in sauce.

General Tso’s Tofu (gluten free, vegan)

2011-02-01T10:04:00.003-05:00

Tofu – firm is best, but any will do

Ginger, fresh -- chopped or grated

Garlic, fresh -- chopped or grated (easy to peel with the back of a spoon)

Scallions, chopped, but not too small

Tamari

Rice vinegar

Sesame oil

Hot chili peppers – whole and chopped is ideal, ‘flakes’ will do

Sugar (or sweet rice flour)

Broccoli, fresh or frozen – chopped into bite sized pieces

For one block of tofu, add ginger and garlic to taste – I would say for a mild flavor use a 1” piece of ginger and 4 cloves of garlic. Use as much scallions as you like, a middle ground would be one small bunch. As for the tamari and rice vinegar, use more or less to taste, but about a ¼ cup each is good. The sesame oil is also done to taste, but a starting point is about 2 Tablespoons. Chili peppers are definitely to your preference, again, for mild, I would use one small or 1 teaspoon of flakes.

Press and drain the tofu, (I put the tofu on a plate, cover in plastic wrap, place a heavy book on top and let it sit, over night is great, 10 minutes at minimum -- then drain the liquid off).

Brown or white rice is also nice with this dish – when the rice is just about done, toss in a dash of sesame oil and a pinch of fresh ginger.

Sauté ginger, garlic, and scallions in tamari, rice vinegar, and sesame oil until garlic is fork tender. Then add hot chili peppers and remove from heat and pour off into serving dish. DO NOT CLEAN THE PAN.

Chop tofu into bite sized pieces and toss with enough sugar to just leave an even film over the tofu – about ¼ cup or so should do it. Sauté the tofu in the same pan until golden and crisp.

As that crisps steam the broccoli to serve on the side, (if fresh, use the whole stem, just peel the stem first so it’s not so ‘tough’).

When the tofu is crisp toss in the serving dish with the sauce and serve with broccoli and rice.

Cold Snow Hot Chocolate

2011-01-26T16:18:00.003-05:00

not for the mini marshmallow crowd -- but here's an interesting article to get you in the mood.

Ingredients

2 cups coconut milk
4 1/2 ounces dark chocolate of choice
3/4 teaspoon pure vanilla extract
pinch of cayenne pepper

Directions

Place the milk in a medium saucepan and bring to a simmer.
Remove saucepan from heat and stir in the chocolate, and vanilla.
Allow to steep for 3 minutes.
Reheat the hot chocolate over low heat until it simmers.
(strain if desired) Pour into mugs.
Sprinkle with cayenne.

St. Dwynwen's Lovers Blend (Cranberry Ice)

2011-01-25T11:47:00.001-05:00

INGREDIENTS

6 cups cranberries washed & sorted
6 cups water
3 cups sugar
3 T Lemon Juice
1 to 1-1/2 cups heavy cream

INSTRUCTIONS

Boil Cranberries in water till all are burst & soft, remove from heat.
Keep all liquid!
Strain and Mash mixture to discard skins/seeds etc.
Return stuff in the strainer and the liquid to saucepan.
Add sugar.
Bring to a full rolling boil. Taste for sweetness and add more sugar. If any more sugar is added after coming to a rolling boil, boil it AGAIN.
Remove from heat & cool completely.
Add lemon juice.
Pour into containers and freeze until an icy slush is reached.
Remove from freezer, and beat in cream.
Return to freezer.
Serve anytime after this point.

Should be served between courses and it’s always good for dessert!

Caramelized Grapefruit w/ options

2011-01-19T13:47:00.003-05:00

Serves 4.

Ingredients:

2 large grapefruits, well chilled
1/2 cup firmly packed light brown sugar (or 8T honey or maple syrup)
2 Tbs. unsalted butter, melted (or ghee or coconut oil)
1 tsp. ground cinnamon (or cardamom or nutmeg)

Directions:

Preheat a broiler.

Cut each grapefruit crosswise. (if the grapefruit won't stand up on it's own, slice a thin bit off the bottom.)

Loosen the grapefruit segment -- slide a serrated knife along each triangle edge). Leave all the segments in the shells.

Place the halves upright in a baking dish.

In a small bowl, stir together the sweetener, fat, and spice.

Sprinkle the mixture evenly over the grapefruit halves.
Slip under the broiler about 4 inches from the heat source and broil until the the tops are uniformly bubbly, 2 to 3 minutes.

Transfer each grapefruit half to an individual dish.
Serve immediately.

Breads!

2011-01-06T13:09:00.003-05:00

I've a few bread recipes and tips:
Irish Soda Bread

Zucchini Bread

Banana Bread

Pita Bread

TIPS Loaf Breads:

Make sure the pan is the correct size for the amount of dough, the un-risen dough shouldn't really be more than 1/3 of the pan.
Make sure the yeast is proofed before using it in the recipe.
Do not knead the dough.
Mix the ingredients, place in a parchment lined pan covered with plastic wrap and let rise. Then bake with a pan of water on the lowest rack or floor of the oven.
Try using buttermilk, sour cream, or yogurt in place of any dairy called for in the recipe.

Gluten Free Toaster Pies

2011-01-04T12:29:00.004-05:00

Yeppers, these are a gluten free version of something like the trade mark Pop-tarts. Pop-tarts are the registered trade mark of Kelloggs.

9 1/2 ounces all-purpose gluten free flour, approximately 2 cups

2 teaspoons baking powder

3/4 teaspoon kosher salt

2 1/2 ounces shortening (this works better than butter, but ghee could work alright), approximately 6 tablespoons

3/4 cup yogurt, (plain, no added sugars, gums, etc.)

1 egg mixed with 1 to 2 teaspoons water

10-30 Tablespoons (~2/3 - 2 cups) of Filling of choice (i.e. raspberry jelly)

Yield: approx. 10 to 15 pies

In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.

Add the shortening and knead it into the flour with your hands until it is crumbly. Add the yogurt all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. It’s easier to roll half the dough at a time. Cover workspace with plastic wrap (or parchment paper) then over the dough on the covered workspace. Using a rolling pin roll the dough to 1/8-inch thickness.

Then cut into 4x5 rectangles. Spoon 1 to 2 tablespoons of filling onto the dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.

Place the prepared pastries on a tray with parchment paper. As the oven is preheating keep the tray with the pastries in the refrigerator. Preheat oven to 350 degrees F. Bake for 20 minutes. Remove from the oven; allow cooling completely and placing into zip-top bags until ready to toast. The pies will not be brown until toasted.

Orange, Ginger, Carrot Soup (gluten & dairy free, vegan)

2011-01-02T11:47:00.006-05:00

Keep the germs away -- ok, so I don't know that for sure, but it certainly tastes delicious!

1 t olive oil

1/2 t red pepper flakes

1 yellow onion, diced

2 T minced -fresh- ginger

4 carrots, peeled & sliced into rounds

1 large sweet potato

2 C vegetable broth (home made is ideal, pre-packaged is fine)

3 C water

1 t dried thyme

1 t ground cardamom

1 orange, juiced & zested

In a large soup pot, over medium heat, combine olive oil, pepper flakes, onion & ginger.

Saute for 2 minutes until the onions are translucent.

Add carrots and potato -- cook until fork tender (meaning a fork just about goes into the carrot with ease).

Add broth and water. Bring to a boil and then reduce to a simmer as soon as it starts boiling. Cook for 10-15 minutes (until vegetables are very soft).

Remove from heat, and puree with an immersion blender, (or in food processor or blender).

Add the thyme, cardamom, orange juice and zest.

Serve!

This soup jars and freezes well.

Zabaglione (gluten & dairy free)

2010-12-30T23:18:00.003-05:00

Great layered with fruit or served over that gluten free cake that was just a tad too dry ;)

Or just eat it out of the bowl with a spoon :D

2 eggs

3 egg yolks

2/3 cups granulated honey (or sugar)

1 cup sparkling wine

grated peel of same clementine

juice of one clementine

Set a glass or non plastic, non-reactive metal bowl over a pot filled 1/2 way with water -- or use a real double boiler. As water begins to boil whisk eggs, egg yolks, and sugar until the mixture thickens into a creamy yellow paste.

Add sparkling wine, clementine juice, clementine zest -- don't worry the mixture is supposed to foam.

Reduce heat to a simmer and whisk mixture for about 10 minutes or until it reaches pudding consistency.

Remove from heat.

Transfer to another, non-reactive container, place plastic wrap directly on top the zabaglione (keeps a skin from forming).

Chill for a minimum of one hour.

Serve.

Hogmanay (New Year's) Shortbread

2010-12-28T14:25:00.003-05:00

The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun. In Scotland it is still traditionally offered to "first footers" at the New Year. There are several traditions and superstitions for the Eve of the Gregorian Calendar, (the official civil calendar for most of the known world), New Year:

* cleaning the house and taking out the ashes from the fire

* clear all your debts (emotional and financial)

* all in all -- clear out the remains of the old year and star the New Year fresh

As for Hogmanay don't forget "First footing" (or the "first foot" in the house after midnight). To ensure good luck for the entire household the first foot should bring various things depending on culture but the consistent element is shortbread.

The origin of shortbread dates back in Scotland to medieval times. Traditionally, shortbread was baked in a large round and served cut from the center into triangles.

SHORTBREAD

1/4 cup sugar

1 stick butter

1 1/2 cups flour -- originally and best, in my opinion fine gluten free oatmeal, but feel free to use rice flour

Cream the butter and sugar together.

Sift the flour into the butter and sugar mixture.

Shape into a round loaf about 1/2" thick in a round cake pan (larger is fine), lined with parchment.

Refrigerate for at least 30 minutes.

Just before baking make almost complete cuts of edges into the round.

(Another traditional method, 'cut' into other shapes using a cookie press.)

Either way, lightly for the tops of each slice or cookie.

Bake for 15 minutes in a pre-heated 375 degree oven.

Remove and cut into wedges.

Enjoy!

The Wonderful World of Leftovers

2010-12-26T15:24:00.004-05:00

Don't toss your cookies! Or cakes or other sweets. They make fantastic crumb crusts.

Try it on cheesecakes:

Chocolate Cheesecake Pie: http://benevolentkitchen.blogspot.com/2010/01/two-decadent-chocolate-desserts.html

Coconut Cheesecake: http://benevolentkitchen.blogspot.com/2009/05/coconut-cheesecake-dairy-free-soy-free.html

New York Style Cheesecake: http://benevolentkitchen.blogspot.com/2009/02/new-york-style-cheesecake.html

Italian Cheesecake: http://benevolentkitchen.blogspot.com/2009/02/italian-cheesecake.html

Or these cookies as bars with a crust of your choice:

Lemon Bars: http://benevolentkitchen.blogspot.com/2009/03/blueberry-lemon-bars.html

Chocolate Chip Cookies: http://benevolentkitchen.blogspot.com/2009/04/chocolate-chip-cookies-gluten-free.html

Nut Butter Bars: http://benevolentkitchen.blogspot.com/2010/03/nut-butter-bars.html

Meringue Cookies & Mushrooms (Gluten Free)

2010-12-18T10:06:00.001-05:00

6 egg whites at room temp

1 1/2 cup sugar

1/2 teaspoon almond extract (or extract of your choice)

1/4 teaspoon cream of tartar

Preheat oven to 200 degrees F

Line cookie sheet with parchment paper

Mix granulated sugar in food processor to make it extra fine

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar on medium speed until frothy.

Add 1 cup of the sugar and increase the speed to high until the egg whites form very stiff peaks. Whisk in the extract.

Carefully fold the remaining 1/2 cup of sugar into the meringue using a rubber spatula.

Spoon or pipe meringue onto parchmented cookie sheet

Bake for 2 hours, or until the meringues are dry and crisp but not browned.

Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Top with berries, syrups, cordials, liqueurs, or eat as is!

To shape as mushroom pipe tops as blops and stems as blop-pulls (I am using imagery words instead of technical terms for greater audience understanding, see also images at top.)

Paint a dot of melted chocolate on the bottom center of the tops and 'glue' the stems to the tops. Let dry, usually upside-down or in an egg carton is best.

Dust with cocoa, paint more chocolate, leave as is -- that's up to you!

Latkes! LATKES! L-A-T-K-E-S! (gluten free of course & vegan!)

2010-12-01T22:20:00.003-05:00

1-1/2 pounds potatoes, peeled and grated

1 small onion, peeled and grated

2 tablespoon fresh parsley, dried

1/4 cup potato starch

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

one teaspoon of the following aromatic spices:

turmeric, cumin, cardamom, saffron, ginger, cloves

Canola oil, for frying

sour cream and applesauce for serving

Squeeze the potatoes -- the less water left in the potatoes the better. Place potatoes into a bowl and add onion to potatoes along with parsley, flour, baking powder, salt, pepper, and spice then mix well.

Preheat oven to 275 degrees.

In a large skillet over medium heat, heat a thin layer of oil.

Take a small handful of mixture and flatten it. Place it in the hot oil. Fit in as many as you can, about 3 -- don't crowd them. Fry until golden brown on both sides, turning once, about 8 minutes total. Repeat (change oil if necessary, if oil starts to have a sediment this would be a good time to change the oil.)

Remove the cooked potato pancakes to towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

Serve with sour cream and/or applesauce.

Zucchini Bread

2010-11-02T20:31:00.003-04:00

Zucchini — a popular type of summer squash. Squash contains lutein, a phytochemical thought to protect vision. Shredded zucchini creates moist breads and cakes and is an ideal addition to soups, sauces and casseroles.

Additionally, you can trade out the zucchini for most other squashes, try pumpkin or butternut.

INGREDIENTS

6 egg whites

3/4 cup unsweetened applesauce

1/2 cup sugar

2 teaspoons vanilla extract

2 1/2 cups gluten free all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons ground cinnamon

2 cups shredded zucchini

1/2 cup chopped walnuts or pecans

1 1/2 cups crushed, unsweetened pineapple

1/2 cup raisins or cranberries

notes: With some but not too much effect on the recipe feel to try any of the following. Feel free to switch 1/2 or more of the applesauce with vegetable oil or butter/ghee. You can use whole eggs or egg replaces for vegan recipes. You can leave the nuts and dried fruit out without much effect on the recipe, leaving out the pineapple will effect the recipe.

DIRECTIONS

Preheat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.

In a large bowl, add the egg whites, applesauce, sugar, and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.

In a small bowl, whisk flour. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.

Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well blended. Add the zucchini, walnuts, pineapple and raisins and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.

Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely.

Pita -- gluten free pockets

2010-08-19T22:11:00.004-04:00

Pita is "bread" in Aramaic

Pita bread is a great bread for beginning bakers or for making with kids.

Gluten containing pita takes two hours, this gluten free version, even less, so it's great people on a tight schedule.

After making a batch or two, try it grilled!

3 cups flour (most any all purpose gluten free flour is fine, for mixes I recommend Better Batter for this one) -- alternative flours of choice include equal parts millet + white rice + tapioca

1 teaspoons salt

1 Tablespoon sugar or honey (granulated honey works best)

1 packet instant yeast*

1 1/2 cups water -- not cold

2 tablespoons olive oil, vegetable oil, butter, or shortening -- you get the idea -- must contain fat, no low fat, no fat versions.

*active dry yeast option: activated in a 1/2 cup of warm water with a dash of sweetener, (cover with plastic wrap for best proofing results), before being added to the rest of the ingredients and reduce the overall water in the recipe by 1/2 a cup.

mix the yeast in with the flour, salt, and sugar.

Add the olive oil and 1 1/4 cup water and stir together with a -wooden- spoon or rubber spatula.

All of the ingredients should form a ball.

Some of the flour not sticking? Add more water (or a clear liquor this will add moisture now but not burden the dough while baking as the alcohol will bake off.)

Knead the dough lightly, about four turns.

Then leave to rise in a warm place in a greased bowl covered with plastic wrap.

When it has doubled in size break into 8 pieces and form into balls.

Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough.

You should be able to roll it out to between 1/8 and 1/4 inch thick. Thin is key.

If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes.

If the dough is too sticky lay plastic wrap or parchment paper over the dough and continue rolling.

Pre-heat the oven to 400 degrees. A clean stone would be great, a cookie sheet will be fine. Either way heat the pan in the oven while the oven is pre-heating.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes.

Yes, they will sink, but that's the pocket in the pita!

Enjoy!

Waffles

2010-08-10T14:30:00.001-04:00

of course these need syrup, fresh fruit, whipped cream and it all brought to you in bed! (batter can be made 24 hours in advance)

3 cups buttermilk

1 1/4-ounce package active dry yeast

3 egg whites

3 egg yolks

8 tablespoons melted unsalted butter

3 tablespoons dark honey

1 teaspoon sea salt

2 teaspoon pure vanilla extract

2 tablespoons organic unsulphured molasses

1 tablespoon baking soda

3 cups sweet rice flour

1 cup quinoa flour

1. Combine milk and yeast; let stand for 5 minutes. In a medium bowl, beat egg whites until soft peaks form.

2. In a large bowl, combine egg yolks, melted butter, honey, salt, vanilla, and molasses. Stir in milk-yeast mixture. Sift in flours. Fold in egg whites. Cover batter with parchment paper and let stand in warm place (75˚–80˚) to let rise, about 1 hour.

3. Heat a nonstick waffle iron and brushed with oil. Toast batter in waffle iron according to manufacturer’s directions.

Salmon -- quick and creamy

2010-08-07T15:36:00.002-04:00

salmon, top thinly coated w/ sour cream, sprinkled w/ chopped fresh chives, S&P then grilled or baked on an oiled sheet either way for about 15 minutes, (depends on size/thickness but wait until the salmon pulls apart w/ a fork); serve w/ parmesan & turmeric baked eggplant rounds & a diced tomato & fresh basil chiffonade salad w/ apple cider vinaigrette (oil = olive or walnut w/ a dash of coconut & lemon juice)

Homemade Gluten Free Thin Mint Cookies

2010-08-01T16:37:00.005-04:00

adjusted from this recipe by Le Petit Brioche: http://lepetitbrioche.blogspot.com/2010/07/homemade-thin-mint-cookies.html -- her images are divine!

BTW I recently heard on Jeopardy that Marie Antoinette said, "Let them eat brioche," not cake, a dessert even more expensive than cake or bread! Oh, Marie!

1/2 cup tapioca starch
1 1/2 cups white rice flour
1/2 cup unsweetened cocoa powder
1 1/4 cups minted sugar (1 c. sugar food processed with 1/4 c. fresh mint leaves)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
6 ounces (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces (ghee is fine too)
2 large egg yolks
1 1/2 tsp. peppermint oil
1/4 tsp. vanilla extract
1 1/2 pounds bittersweet chocolate

direction verbatim from Le Petit Brioche's instructions, my few notes in brackets []:
Place the flour[s], cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingredients. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.

Remove the dough from the food processor and shape into a 2-inch-thick log. Wrap in plastic wrap or parchment paper and refrigerate for at least 2 hours, or overnight.

Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.

Remove the dough from the refrigerator. Cut into 1/4-inch-thick disks and arrange 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3 to 4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool, or they'll break; they're very delicate.

Melt and temper the bittersweet chocolate. Keep the chocolate warm while you dip the cookies. Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn them over and then lift them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded kitchen towel.

Set the dipped cookies on the parchment, beginning at the far end so you don't drip chocolate on other cookies when you set them down.

Allow to cool completely, then store in an airtight container.

How to Peel a Peach or Tomato or such

2010-08-01T16:27:00.002-04:00

Bring water to boil then turn off the heat.

Fill a bowl with ice cold water and set aside.

Gently place your peach, or tomato in the pot and leave it in the boiling water for 10-20 seconds.

Get the peach or tomato out of the water with a slotted spoon and place it in the ice cold water.

The goal is not to cook the fruit but to loosen the skin from the flesh.

As soon as the fruit is cool enough to handle the skin should peel off with gentle pressure from your fingers no need for knife.

Peach Citrus Bars

2010-08-01T16:21:00.002-04:00

Ingredients:

2 sticks (8 ounces) butter (or ghee or even soy 'butter')
2 cups flour -- I prefer 1/2 coconut and 1/2 chestnut flour, almond flour would work well too, or a mix of 2/3 rice flour, 2/3 tapioca flour, and 2/3 potato starch
1/2 cup confectioners' sugar (or granulated sugar or granulated honey food processed really fine)
4 beaten eggs
2 cups sugar (or 1 2/3 cups agave or honey)
4 tablespoons flour (use whatever you used previously)
1/4 cup peach puree
1 Tablespoon citrus juice (lemon, lime, or grapefruit)
1 Tablespoon finely grated peel of lemon, lime, or grapefruit
fresh peach slices
sifted confectioners' sugar

Preparation:

Peel peaches (see how to peel peaches). Cut off flesh and place in food processor. Blend until pureed.
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar.
Pat into ungreased, but parchmented, 13x9x2-inch pan.
Bake for 18 to 20 minutes.
For filling, blend together eggs, sugar, 4 tablespoons flour, peach puree, and citrus peel.
Drop in fresh peach slices.
Return to oven and bake at 325° for 20 minutes.
Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Bricks are for Paving not for Baking -- gluten free baking tips

2010-07-21T16:32:00.003-04:00

To avoid overly dense cake -- most flourless cakes depend upon stiffly beaten egg whites or other self holding leavened agent.

Beaten egg whites should be folded in as soon as they reach proper consistency, do not let them sit.

1/8 t to 1 egg white: When using cream of tart to help stabilizer your egg whites remember this ratio in order to avoid egg whites from breaking down or getting too dry: 1/8 t to 1 egg white

Why I don't use gums and don't recommend them:
1) they are expensive
2) they reduce the aeration of products
2a) reducing volume
2b) less smooth and butter texture

When replacing flours sponge cake and cookies prefer easily dissolvable starches with a percentage of around 9.8% (see flour comparison chart)

A bonus for bleached flours -- the bleached flour acts like a roughened surface allowing more stick -- i.e. roughen surface before gluing two pieces of wood together. This better stick allows for better suspension and gelatinization -- important when using gluten free flours since, well, there is no gluten to help produce this effect.

Keeping these tips in mind your cakes are more likely to stay aloft, rich in flavor, and much easier to make.

Sangria for Summer Saturdays, etc.

2010-07-17T20:57:00.004-04:00

Ashia Ba Dashia in the Red

a High School friend of mine posted this delicious recipe on a social networking site and I just had to share it with all of you!

Head out to your local farmers market for fresh local fruit!

bottle of California Merlot (or Oregon, Washington, or other location and red of choice -- also it doesn't have to be a Merlot, try a Shiraz, or a Pinot Noir*)
cup of Goslingers Black Seal Rum (or rum of choice)
3/4 cup triple sec (I like Cointreau or DeKuyper)
1/2 cup sugar (simple syrup is also nice, or even dark honey)
juice of 1 lime
1 clementine (peeled and split of course)
2 organic peaches (peeled, de-pitted, and sliced)
1pt organic blueberries (rinsed and if you'd like, frozen)
splash of club soda

Mix all of the above in a nice pitcher and serve == frozen fruit works really well for ice!

*(ask your local wine shop merchant for some vintage and variety ideas, too)

Want a white version?

Ashia Ba Dashia in the White

Switch the red wine for white wine, I'd try a Pinot or Chardonnay*.
Switch the dark rum for white rum, (or tequila)
Switch the blueberries for green grapes or yellow raspberries

Grilled Pizza & other grilled recipes

2010-06-29T12:39:00.003-04:00

Don't overload your pizza crust, otherwise you'll end up with soggy pizza that falls through the middle.

Summer's Best Topping
check local farmers markets for seasonal organic veggies
this pizza topping is very reminiscent of sausage, but without the meat and such
3 zucchini -- shredded and drained (squeeze in a towel to remove excess water, save 'water' for juices, soups, salsas, etc.)
1 small jalapeno -- de-seeded, minced
2 stalks of fennel -- minced
1/2 teaspoon coriander
1/2 teaspoon salt
1 teaspoon paprika (smoked is best)

Could you marinate all these ingredients and keep them in your fridge? Certainly! Drain any excess water before topping the pizza though -- again liquid is good in juices, salsas, sauces, soups, etc.

Seafood Spectacular Topping
great guide to seafood and its environmental impact: http://www.blueocean.org/seafood/seafood-guide
I get my seafood from the fishermen at my town's farmer's market &/or fish market
eat raw seafood at your own risk

1/2 pound clams, (not hard see seafood guide for why not), chopped fine (raw or cooked is fine)
1/2 pound lobster, shredded (by hand into bite sized pieces is fine) -- you can slice lobster open and grill it until its just about fully cooked, you could boil it and then shred it, you could cut it open and get the meat out raw -- only you and your preference can decide)
1 large grapefruit -- juiced without seeds, pulp is fine (or lemon, or orange, or lime -- pick a citrus, practically any citrus)
1/2 teaspoon of salt
1/4 cup parsley -- fresh only, minced
1/8 cup mint -- fresh only, minced

Mix all ingredients together and you are done.

Could you marinate all these ingredients and keep them in your fridge? Certainly! Drain any excess water before topping the pizza though. Keeping this liquid is tricky but ti could be used in cerviche, or any cooked soup, salsa, sauce, etc.

Raw Pizza Sauce
yeah, yeah, yeah there's no oregano in this sauce, well, I'm not a big fan of oregano, so switch out my basil for oregano and we'll all be happy :D
2 tomatoes -- diced
1 cloves garlic -- fresh, minced or thin sliced
1 teaspoon basil -- fresh is best
1/2 teaspoon of red pepper flakes
pinch of salt
1/2 teaspoon of black pepper

Making the Pizza
4 Tablespoons of olive oil

Spread out pizza dough* and grease with 2 Tablespoons of olive oil then flip over onto the grill and oil the exposed side. (this is much easier if using wax or parchment paper.) Top pizza crust with raw pasta sauce and summer's best topping or seafood spectacular topping. Grill for about 3-4 minutes or jsut as the edges get nice and dark.

Feel free to make mini pizzas, giant pizzas, personal pizzas, whatever.

I know there's no cheese on this pizza -- sliced, shredded, and top with your favorite cheese, about 1/2 cup of it -- me? I just dust it with grated pecorino romano or ricotta salata cheese just when I think its finished being grilled then serve.

* or try this 'fake whole wheat' recipe too:
1 Tablespoon dry yeast
1 Tablespoon honey
2/3 cup warm water
1 cup buckwheat flour
2/3 cup rice flour
1/3 cup potato starch
1 teaspoon of salt

Combine yeast, honey, and water in a non-metal container and cover with plastic wrap. Once it proofs, (5-12 minutes), pour it into your mixing bowl. Add flours and salt. Mix thoroughly. Cover bowl with plastic wrap and let sit to rise for at least 30 minutes. Then it's ready to use.

DESSERT
slice open fresh fruit (pull out the stone) spray or brush on balsamic vinegar or a brown sugar and butter mixture or honey and place flesh side down on the grill. MMMMMMMMMMMMM

Quick and Easy Nutritious Beety Chickpeas

2010-06-27T11:03:00.005-04:00

I was hungry. It was hot. I was feeling lazy. This was the result. :D

1 can chickpeas (garbanzo beans)
1 can sliced or diced beets
1 cup crumbled feta cheese
1 T olive oil
1 T vinegar
1 t salt
1 clove garlic, fresh, minced
1 t turmeric (or cinnamon)

Drain all canned vegetables and cheese. Pour all ingredients into a serving bowl. Mix. Serve.

Rainbow Cookies -- gluten free (w/ dairy free options)

2010-06-15T20:34:00.000-04:00

12 ounces Almond Paste
1 1/2 cups sugar (or honey or agave)
1 1/2 pounds butter (or shortening)
6 large eggs, separated
3/4 cup almond meal/flour + 1/2 cup potato flour/starch + 3 cups rice flour
OR 3 3/4 cups all purpose flour
red & green food coloring
2 cups of jam (I used apricot)
2 cups chocolate
1 cup butter (or coconut cream or milk)
2 Tablespoons milk (any kind but not needed if using coconut cream or milk)

Spray and parchment 3 sheet pans (cookie sheets with sides)
Mix almond paste, butter, and sugar until creamy.
Add egg yolks.
Slowly mix in flour(s).
Do not over mix.
Separate batter into three bowls.
Color one batch green. Color one batch red. Leave the other 'white'.
Whip egg whites until stiff peaks form.
Fold in 1/3 of the egg whites into each color.
Pour each batter into its own pan.
Bake in a preheated 325 degree oven for 10-20 minutes.
Remove and let cool completely.

Warm the jam in a sauce pot to make it 'pourable'.

Place red layer down and pour 1/2 the jam on top.
Place the white layer down and pour on the other half of the jam.
Place the green layer on top.

Melt the chocolate, butter, and milk.
Pour the chocolate on top.

OPTIONS:
Add Grand Marnier, Amaretto, or other liquor to the chocolate or spread on layers before jam.
Sprinkle top with sprinkles (jimmies).

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Peanut Butter and Jelly Chocolate Cupcakes

2010-05-12T13:00:00.004-04:00

These are fast and easy and nutritious!

Check out the veg and dairy free options too!

1/2 cup butter (or margarine or coconut oil or applesauce or oil)
1 egg (or egg replacement)
1 tablespoon vanilla (or extract of choice)
1/4 cup brown sugar (or agave or honey)
1/4 cup sweet rice flour (or almond or coconut flour)
1/4 cup cocoa
1/2 t baking soda
6 tablespoon jelly (your choice or maple syrup is great too)
6 tablespoons peanut butter (or any nut or seed butter)

Whip butter until fluffy. Add egg. Mix in brown sugar. Mix in dry ingredients. Fill six muffin cups (in the pan), a 1/4 of the way. Spoon in a tablespoon each of jelly and peanut butter. Top with another dollop of cupcake batter. Bake for 25-30 minutes at 300 degrees.
Enjoy hot, warm, or room temp!

enchilada de pollo receta para cuatro

2010-05-04T23:20:00.003-04:00

Enchilada with a Mole Sauce

2 cups cooked chicken, shredded ( a great time to use the left over chicken or buy one of those rotisserie chickens at the grocer) -- don't want to use chicken? you can use black beans, beef, tofu, or even fish
2 Tablespoons olive oil
1 medium onion, chopped
2 garlic cloves
1/4 cup Ancho Chile Powder
2 Tablespoons brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves Ground
12 tomatillos, pureed (or 15oz crushed tomatoes)
3 Tablespoons Dutch Process Cocoa Powder
3 Tablespoons nut butter
2 cups chicken broth (or water)
8 8” corn tortillas
2 cups cheese

Shred the cooked chicken and set aside.

Warm the oil over medium heat. Add the onions and cook until translucent. Add the garlic, chile powder, brown sugar, cinnamon, cloves and stir until combined. Cook for 2 minutes.

Add crushed tomatillos, cocoa, nut butter and water. Bring to a boil and take off the heat.

Lay each tortilla out and place a few Tablespoons of chicken on one side; sprinkle with cheese and roll tightly.

Pour a thin layer of mole sauce on the bottom of a 9x13 baking dish.

Place the rolled enchiladas into the baking dish.

Top with the rest of the mole sauce.

Layer the rest of the remaining cheese on top.

Bake at 350 degrees for 20 minutes.

Munch Crunch

2010-04-18T23:37:00.002-04:00

This is a great hiking &/or travel snack:

1 box gorilla munch cereal
1 bag chocolate chips
16 ounces raw nuts
2 T cinnamon (or flavor of choice)
1 T cardamon seeds (or another seed or seasoning that you prefer)
16 ounces dried fruit

Put all the ingredients into a zip top bag and shake.

Add a scant amnt coconut oil if you wish.

Traditional Sicilian Cannoli Cream

2010-04-16T18:49:00.004-04:00

the picture, although not the recipe, are from this site, the recipes found here are great: Ricette di Sicilia

4 cups (800 g) ricotta cheese (ideally sheep's milk)
1 cup (200 g) dark chocolate small flakes
1 1/2 cups (350 g) confectioners' sugar
1/4 cup (100 g) candied orange peel (optional)

squeeze the ricotta using a cheesecloth
sift the sugar
mix sugar and cheese well
add the chocolate pieces (and optional candied fruit)
mix lightly

use cream between cake layers, in cannoli pastry, or just on a spoon.

Pineapple Upside Down Cake -- gluten free w/ dairy free options

2010-04-01T15:38:00.000-04:00

Pineapple is an amazing fruit! You can bake it, grill it, juice it, eat it fresh, use it as decoration -- and it's chock full of nutrients!

1 cup almond meal/flour
1/2 cup potato flour
1 1/2 cups rice flour
1 cup butter or coconut oil, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs -- separated
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole buttermilk (or 1 1/4 cup milk alternative PLUS 2 T lemon juice)
3/4 cups firmly packed brown sugar OR 1/2 cup molasses (if using molasses you don’t need the extra butter)
1 whole pineapple sliced into round our triangles OR 2 (20-ounce) cans pineapple slices in juice (drain and keep the juice -- use to make frosting or add to yogurt or just drink it!)
OPTIONAL: cherries (fresh or maraschino)

Preheat the oven to 350 degrees F.

Use a flexible bundt pan, a 10” cake pan, a spring form pan with a parchment paper circle at the bottom, or two 8” round pans with parchment circles at the bottom.

Whip egg whites until they reach soft peaks.

In a large bowl, beat 1 cup butter until creamy.

Gradually add the sugar, beating until fluffy.

Add 1 egg yolk at a time eggs.

Stir in the vanilla and set aside.

In another bowl whisk together the flours, baking powder, and salt.

Alternately & slowly add the buttermilk & flour mixture into the egg mixture.

Fold in egg whites.

Press the brown sugar and pour the melted butter on top or pour the molasses into the pan.

Spray the sides of the pan with non-stick spray or rub with butter, (the butter wrappers are good for this).

Arrange the pineapple slices over the brown sugar. (this is when you'd add the cherries if yo uare using them)

Spatula in the batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes.

Let the cakes cool in the pans for 10 minutes.

Invert the cakes onto wire racks to cool completely -- remove the parchment when cooled.

Decorate with extra pineapple, cherries, or powdered sugar.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Nut Butter Bars

2010-03-24T10:56:00.002-04:00

Ingredients
1 cup ghee, melted (or butter or margarine -- even dairy free versions)

2 cups graham cracker crumbs (I use Azure Chocolat's gluten free grahams) -- but any plain gluten free cookie would be just fine!

2 cups confectioners' sugar (granulated sugar in a coffee grinder will make confectioners' sugar)

1 cup nut butter (any nut or seed butter will do -- even make your own!)

2 cups chocolate chips

Directions
Mix together the butter, graham cracker crumbs, confectioners' sugar, and nut butter until well blended.

Press evenly into the bottom of an ungreased 9x13 inch pan -- or into cupcake pan with or without liners.

Melt the chocolate chips with the peanut butter, stirring occasionally until smooth.

Spread over the prepared crust.

Refrigerate for at least one hour before cutting.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Pi Day Pie

2010-03-14T15:55:00.004-04:00

3.14 Pie

1 pie crust, par baked
1 cup fresh strawberries, halved (or frozen thawed and drained)
1/2 cup white sugar
3 tablespoons arrowroot (or cornstarch or white rice flour)
2 cups raspberries
1 1/2 cups blueberries

French Crumb Topping
1/3 c. butter
1/3 c. brown sugar
3/4 c. almond meal (any nut meal would do -- just pulse nuts of choice in food processor or beat them with a hammer or rolling pin after placing them in a zip top bag)
1/4 c. pecans,chopped
1/4 c. pistachios, chopped

In a large mixing bowl, stir together sugar and arrowroot.
Add strawberries, raspberries, and blueberries; gently toss until berries are coated.
Pour berries into par baked crust.
Mix all ingredients for French Crumb Topping.
Top pie with French Crumb mixture.
Cover with foil.
Bake at 375 degrees F for 25 minutes.
Remove foil and bake for another 20 minutes.
Cool on a wire rack.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

In Honor Dr. Seuss' 106th birthday!

2010-03-02T16:00:00.001-05:00

Green Eggs and Ham

6 hard boiled eggs
6 T of mayo
1 avocado
2 t of dry dill (or any other green spice of choice -- even minced fresh green onions)
dash of salt (or even green sea salt)
12 slices of fresh ham, sliced thin (prosciutto would be great!)
12 leaves of dark leafy greens (spinach is great!)
toothpicks

slice eggs lengthwise -- put yolks in bowl and place egg whites on a platter
blend yolks, avocado, mayo, dry spice, and salt
spoon or pipe yolk mixture into egg white halves
roll ham sliced with leafy green and place on top of egg with a toothpick

want them greener? add food coloring to yolk mixture and paint the ham with water downed food coloring (place the leafy green under each egg half)

What is your favorite Dr. Seuss inspired meal?!

Got Gnocchi?

2010-03-02T15:38:00.003-05:00

Inspired by recipes I found on Foodbuzz that looked so delicious I had to share gluten free versions! I have two of my favorites listed. The italicized green words are my changes and notes to make these gluten free versions.

Here is the first original recipe from 5-Star Foodie Culinary Adventures, "Sweet Potato Gnocchi with Nori Butter."

Ingredients:
1 large sweet potato (about 1lb), peeled, cut into cubes
1/4 cup balsamic vinegar
1/4 cup tamari sauce
1 tablespoon white miso paste (make sure it is not barley based)
1 tablespoon brown sugar
1 tablespoon sesame oil
1 teaspoon wild porcini salt (I couldn't find this so I took dried porcini's and sea salt and mixed them in my coffee grinder)
3/4 cup flour (I used potato starch, but most any low flavored flour would do. I used sweet rice flour to flour my board.)
1 egg
Pinch of salt
2-3 nori sheets
2 sticks butter or butter substitute

Directions:
Combine balsamic vinegar, tamari sauce, miso, brown sugar, sesame oil and wild porcini salt. Whisk until the mixture is completely smooth. In a plastic bag place the sweet potato cubes and pour the marinade in. Shake gently, seal, and refrigerate for 2-3 hours. Discard from marinade. (I saved the marinade to use in soup) Roast for 20-25 minutes on 425°F or until soft. Cool a little and then process through the foodmill or a food grinder.

Place the potatoes on a board and make a well in the center. Sprinkle potato starch and break the egg in the middle. Add salt. Stir the flour and potatoes using a fork and mixing the egg in. Then knead the dough gently with your hands to form a ball. Sprinkle with a little sweet rice flour flour if necessary. Divide the dough in small balls. Roll each into a thin "rope". Slice into 1-inch pieces and flick them with a fork.

Boil water in a large pot to boil. Salt and add the gnocchi. Cook for 1-2 minutes or until the gnocchi float to the top. Drain gently and serve, pouring nori butter sauce all over.

For nori butter: Grind nori sheets into powder in a spice grinder. Cut the butter into pieces and melt until foamy and golden. Whisk in 1 or 2 teaspoon (to taste) of nori powder (reserving the rest of the powder for later use).

The second recipe I had to try was, "Malfatti a la Al Di La" from Tasty Trix, who seemed to have taken it from the New York Times -- but here is the gluten free version:

Ingredients:
1 pound whole milk ricotta
kosher salt
freshly ground black pepper
4 bunches Swiss chard (about 4 pounds) (spinach would do well in this recipe too)
8 ounces butter
1/4 cup AP flour, plus more for shaping (again I used potato starch but this time I also used it for the shaping)
1/2 teaspoon freshly grated nutmeg
4 large egg yolks
1 large whole egg
1-2 handfuls fresh sage leaves
Parmesan cheese for serving

Directions:
You'll have to plan ahead and let the ricotta drain in a cheesecloth overnight.
Next, remove the stalks and any large ribs from the chard (but make sure to save the stalks, they're delicious roasted). It's a lot of chard, but by the time you're finished it will have shrunken to just a cup. Working in batches, blanch the chard in salted boiling water for 3 minutes and immediately immerse in ice cold water.
Next, squeeze it out by hand and lay your chard out on a dishtowel. Roll it up in the towel, and twist and squeeze. I mean really, really squeeze. You want to get all of the water out so that your malfatti aren't soggy. (And only use a dishtowel that you don't mind turning a permanent shade of light green.)
This is a two-person job for sure, and Poppa Trix performed feats of wringing super-strength that day, let me tell you. Once you've got the water out, run the chard through a food processor and lay it back out on a dry towel.

Oh I'm sorry - you didn't think you were finished squeezing yet, did you? Wrap it up and do it again, and when you think there's no more water left in that chard, give it another squeeze for good measure. You'll be glad you did, I promise!
Besides, now it's time for the fun stuff. Mix 1 1/2 cups of the ricotta with your chard.

Add to this 4 oz of melted butter, 1/4 cup flour, 1 heaping tsp salt, 1 heaping tsp freshly grated nutmeg and mix. Add the egg yolks and egg, season with ground pepper, and mix again.
Now shape the mixture into little balls, about a tablespoon each, and place them gently on a floured cutting board or plate.
Now comes my favorite part: shaping the malfatti! Simply plop each ball into a tall wine glass containing about a tbsp of potato starch, swirl until a quenelle (sort of an egg shape) forms. Remove, repeat. Fun!
Now you can either freeze them or cook and eat them. We did both, and the frozen ones were just as flavorful as the fresh. If you're cooking them, do so in a salted pot of boiling water for about 8 minutes (boil for 10 minutes if frozen). (make sure the water is boiling before adding the pasta!)

Sauce:
As for the sauce, it's a classic, simple brown butter and sage sauce. You know what to do: heat the remaining butter in a saute pan until it's brown and smells nutty, and then toss in the sage leaves for another 30 seconds. The smell is pure heaven.
Plate up the nude gnocchi with your sauce, sprinkle with Parmesan, and all that chard squeezing you did will suddenly be worth it.

Want more from this groups amazing gnocchi night?! I like these recipes too! (change the flour to potato starch)
Tummy Rumbles 'gnocchi di patate de funghi e salvia'
Kitchen Butterfly 'chocolate filled plantain gnocchi with chillies'

Gluten Free PLAY DOUGH

2010-02-21T09:43:00.002-05:00

Since the name brand commercial play dough is not gluten free here is a recipe to help keep kids creativity flowing without getting them sick. With use this will last quite some time!

This is one batch, repeat one batch for each color. I like potato starch best, but most any light colored starch or flour will work well -- also a great way to use up those tiny amounts of various flours you have in bags in your baking cupboard.

Food coloring options: powdered drink mix, powdered gelatin dessert mix, etc. MORE color leads to brighter playing dough.

Pressed for time? Time boiling the water first then adding it the ingredients and mix well.

1 cup Flour
1/2 cup Salt
1 cup Water
1/2 Tablespoon Vegetable Oil
1 Tablespoon Cream of tartar
Food coloring

Mix ALL of the ingredients in a large saucepan.

Cook over medium low heat, until the dough comes away from the edges of the pan and it is tough to mix.

Remove from heat.

Cool until it can be handled.

Place on counter and cover in plastic wrap (or wax paper) then knead dough a few times.

Store in an air tight container or zip top bag.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional -- including but not limited to other blogs.

Snowy Days are Made for Baking

2010-02-05T10:08:00.003-05:00

Try out our cookbook, there are so many wonderful recipes, including a version of those snack cakes that sound like Winkies -- I call 'em Canoes, but they taste so good! Buy it Today!

Other recipes that are fun to make:
Rainbow Cookies -- gluten free (w/ dairy free options)

Italian Style Cheesecake

Chocolate Chip Cookies

or bake a pie: Everything Pie Pastry Crust

Two Decadent Chocolate Desserts

2010-01-10T13:35:00.002-05:00

CHOCOLATE CHEESECAKE PIE

9" pie pan
24 of your favorite chocolate cookies crushed, (use chocolate chip cookies, brownies, make a chocolate pie crust, or take one from the cookbook, , , )
1/2 cup sugar
8ounces of cream cheese (vegan cream cheese works well too)
1/3 cup of regular mayonnaise (vegan mayo works well too, even an avocado would work well, but not as well)
2 eggs, separated
1 cup white chocolate chips
1 teaspoon of vanilla
1 cup semi-sweet chocolate chips

Beat the sugar and cream cheese until blended then add the mayo and the egg yolks.
Melt the 2 cups of chips (in the microwave or using the double boiler method*)
Add the vanilla to the sugar mixture and slowly mix in the chocolate.
Lightly whisk the egg whites and add them to the mixture.
Spoon batter into the pie pan.
Bake at 350 degrees for 30 minutes.
Cool and refrigerate for at least 30 minutes.
Serve with fresh whipped cream, (or ice cream of choice -- even add some espresso while whipping the cream or use coffee ice cream for a even more rich result)

* melt chocolate in a microwave safe container for about 35-40 seconds and stir vigorously OR put chips in a non-plastic bowl that fits in a saucepan 3/4 filled with water. As the water heats up, do not let it boil, the chocolate will melt, stirring chocolate continuously)

CHOCOLATE & FRUIT TRUFFLES

6 ounces of any chocolate (white, milk, dark, etc.)
2 Tablespoons of any seedless jam (raspberry, peach, marmalade, etc.)
toppings -- cocoa powder, coconut, finely chopped nuts, etc.

Melt chocolate using double boiler method, as the chocolate begins to melt add the jam.
Let chocolate cool slowly until you can handle them -- I use gloves others use small ice cream/candy scoops -- either way, roll into small balls, about 18 per batch. Roll each ball in the topping of choice. Cool at room temp. on parchment or wax paper.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Italian Fruit Cake (you'll actually want to eat) Dairy Free & Egg Free!

2009-12-20T10:09:00.004-05:00

1 cup almonds (crushed or sliced)
5 Tablespoons pine nuts (chopped)
1 cup raisins
1/2 cup dried dates (chopped)
1/2 cup candied ginger (chopped)
2 ounces dark chocolate (chopped)
1 Tablespoon cinnamon
2 Tablespoons anise seed (powdered)
4 Tablespoons coconut oil (melted)
3 teaspoons baking soda dissolved in 1/4 cup hot water
1 1/2 cup honey
5 cups all purpose flour OR 1 cup potato flour/starch + 1 cup tapioca flour + 3 cups rice flour

Mix all ingredients except the honey and flour(s).
Heat the honey.
Whisk or sift the flour(s).
Pour honey into flour(s) and mix thoroughly.
Add flour/honey mix to fruit mix.
Pour into greased tube pan.
Bake for 90 minutes at 325 degrees.
Cool completely.
Turn out and dust with confectioners sugar, icing, and/or candied fruit.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Sweet Potato Cake -- vegan & gluten free

2009-11-24T12:46:00.002-05:00

1 1/2 cups buckwheat flour
1 1/2 cups tapioca flour (or white rice)
1-1/4 cups unbleached cane sugar
1 tablespoon baking soda
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon freshly ground nutmeg (or 1 1/2 teaspoons of powdered ginger)
1/2 teaspoon sea salt
3 sweet potatoes, cooked and mashed (any squash will do, try any of the multitudes of sweet potato varieties!)
1 cup water (or white wine)
1/4 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla

Glaze:
3 cups powdered sugar
1/2 cup almond milk or citrus juice

Preheat oven to 350 degrees. Lightly grease pan.
Whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
Add sweet potato, water, oil, vinegar, and vanilla and mix well to form a smooth batter.
pour into pan and Bake for 30 to 35 minutes.
Allow cakes to cool in pans until pans are easy to handle then transfer to a wire rack. Cool completely before glazing.
For glaze mix liquid into sugar slowly until desired viscosity is reached.
Sprinkle with coconut, pecans, or serve as is!

Hide the Squash

2009-10-01T14:40:00.003-04:00

Slice any squash into thin strips
for every cup of squash use:
1 cup ricotta cheese
1/2 cup shredded hard cheese, like Parmesan
2 eggs
1/2 cup cubed mozzarella, or other soft melting cheese
2 cups tomato sauce, or other 'pasta' sauce of choice

Mix all in a bowl and scoop into a baking dish (a deep glass bowl or a 9x13 pan works well)

Bake at 350 degrees for 30-45 minutes

Serve hot.

Homemade "Ice Cream" -- w/ 4 or less ingredients & no special equipment! Vegan, Gluten Free, etc. too!

2009-09-16T13:19:00.005-04:00

Banana:
Freeze bananas solid
Place in a food processor or blender or such
Blend until creamy and frothy -- ice cream!

Peach:
4 ripe peaches, peeled
2 cups whole milk yogurt, (unsweetened and without additives and stabilizers, etc.)

Freeze peaches until solid
Freeze yogurt until solid
Blend peaches and yogurt until creamy and frothy -- ice cream!

Duck Salad

2009-09-06T08:55:00.001-04:00

I am lucky enough to have a local, organic poultry farm, Makinajian Poultry Farm and Country Store, in my neighborhood so when I get the desire for a fowl that isn't chicken or turkey I turn to duck. Duck is a luscious darker meat. Roast a whole duck as you would a chicken or turkey, with one exception with duck -you must -place it on a rack because the duck will produce a lot of fat, good for gravy and saving for later pan frying, but not for roasting, so make sure the duck does not roast while sitting in its own juices and fat.

All the meat from a 5 - 8 pound roasted duck, chopped into bite sized pieces
1 over ripe avocado
3 garlic scapes, chopped (or 1 -3 fresh scallion greens)
about a dozen fresh or dried figs
1/2 to 1 cup coconut cream (canned works fine)
Salt and Pepper

If you are using dried figs, snip the stems off and reconstitute the figs over night, (or longer), in 1 cup of coconut cream.
If you are using fresh figs, snip the stems off, rinse and pat them dry.
In a food processor place figs (fresh or reconstituted), plus the avocado, and garlic scapes.
Blend until smooth. Add more coconut cream until you reach your preferred consistency. I like to go for a consistency much like that of heavy mayonnaise.
Mix this 'dressing' with the duck meat, toss with salt and pepper to taste, in a bowl and serve.

Enjoy!

Meatless Meals, Mushrooms, and More

2009-08-28T11:59:00.001-04:00

Vegetables can be a complete and satisfying meal -- even for omnivores who think of themselves as carnivores. Some points to keep in mind -- stronger tasting vegetable often make for stronger center pieces; mushrooms are fantastic meat alternatives; dairy doesn't have to play a large role, but sometimes the light addition of a flavorful hard cheese makes all the difference.

Some recipes to consider -- ROLLATINI DI MELANZANE(Eggplant Rollatini); CORN SALAD; BLACK BEAN AVOCADO BURGERS; STUFFED BELL PEPPERS; TOFU CUTLETS; CAULIFLOWER BAKE; and SALSA -- check out the options with each recipe for even more delicious meatless meal variety!

Curious as to why mushrooms are a great food -- here is some info about mushrooms.

Info on Mushrooms

2009-08-28T11:49:00.002-04:00

Numbers and info are for 1, just one, mushroom, info from: http://www.nal.usda.gov/fnic/foodcomp/search/

CAULIFLOWER BAKE

2009-08-28T11:47:00.003-04:00

1 cauliflower head, chopped into larger than bite sized pieces
3 Tablespoons of butter
12 ounces of hard cheese, like cheddar, shredded
1 cup of milk
1 egg
Seasonings of choice – mustard, paprika, curry, chili, etc.
Optional: bread crumbs and/or grated hard cheese like Parmesan
Optional: 1/4 cup feta cheese, add with other ingredients, or as a topping

Mix all ingredients together and pour into greased baking dish. Top with bread crumbs or grated cheese. Bake at 350 degrees for 30-40 minutes.

OPTION 1: with leftover, cut into bite sized squares, dredge in flour, then egg, and then bread crumbs – then deep-fry them in a dutch oven filled with hot oil.

OPTION 2: Replace cauliflower with mushrooms! (or pasta, of course)

SALSA

2009-08-28T11:47:00.002-04:00

2 Tomatoes
1/4 cup Cilantro
1 Lime, juiced
dash of Salt
1/8 teaspoon of Hot Pepper, (I used an habanero)

Puree in food processor until desired texture is reached.

TOFU CUTLETS

2009-08-28T11:46:00.001-04:00

1 package firm tofu, pressed and rained
1 grapefruit, juiced
1 Tablespoon ginger, fresh, grated

Slice tofu and place on baking sheet. Drizzle with grapefruit juice. Top with fresh ginger. Broil for 3-7 minutes. Flip cutlets and repeat.

OPTION 1: orange juice, tamari/soy sauce, rice vinegar, salt and pepper, ginger

OPTION 2: dredge in flour, then egg, and then bread crumbs or quinoa then fry.

STUFFED BELL PEPPERS

2009-08-28T11:43:00.003-04:00

6 Bell Peppers, cored/de-seeded -- red or orange make for a softer and sweeter end result
2 cups Purple Sticky Rice, cooked (or other rice)
1 Leek

Saute chopped leek in olive oil -- add some garlic or other seasoning of choice. Mix leeks with rice and stuff mixture into peppers. Bake 350 degrees for about 20 minutes, or until peppers are fork tender.

OPTION: stuff mushroom caps with the same stuffing. Stuff peppers or mushroom caps with sautéed greens, like Escarole , or Swiss Chard , or Cranberry and Cashew Greens, or even either ‘raw’ burger ‘batter.’

BLACK BEAN AVOCADO BURGERS

2009-08-28T11:42:00.002-04:00

2 cans Black Beans (or dried beans soak and cooked until soft)
2 Avocados (just the green fruit, of course)
1/4 cup salsa (more or less as needed)
1/4 cup nuts, ground, (or flour) more as needed
Mash all ingredients together. Roll and squish into patties. Bake at 350 degrees on cookie sheet topped with parchment paper for about 20 minutes or until crunchy on the outside. You can fry these in a pan too. You could also grill these.

OPTION: Replace black beans with shredded zucchini, avocados with an egg, salsa with feta, and add scallions, parsley, mint, & paprika to taste.

CORN SALAD

2009-08-28T11:41:00.003-04:00

3 ears Corn, kernels cut off freshly cooked ears or frozen, or canned
A palm full of Mint, fresh, chopped
1 Tablespoon Apple Cider Vinegar
Salt and Pepper to taste

Mix and serve.

OPTION: Mix with 1 egg per cup plus 1/2 cup of shredded cheese per cup and bake as a casserole.

ROLLATINI DI MELANZANE

2009-08-28T11:39:00.000-04:00

1 Eggplant, cut long ways
1/4 pound Ricotta Cheese
1/4 pound Mozzarella Cheese, thinly sliced
1 Egg
1 Tablespoon garlic, crushed
Shredded hard cheese like Parmesan or manchengo
Olive Oil

Sprinkle sliced eggplant with salt and let sit on a towel for at least 15 minutes, this will help reduce the bitterness – skip this step if you don’t mind the full flavor of eggplant. If you find eggplant very bitter, soak overnight in buttermilk. Dry eggplant with towel, paper or otherwise. Mix ricotta cheese, garlic, and egg. Sear the eggplant slices in a fry pan. Then lay one slice of mozzarella on top and a dollop of ricotta cheese mixture. Roll up eggplant and place in baking dish, use toothpicks if necessary or finicky about the rolls staying rolled up tight. Sprinkle with cheese. Bake at 350 degrees for about 15-20 minutes. Serve with fresh chopped tomatoes or tomato sauce.

OPTION 1: Grilled slices of eggplant brushed with oil and then rolled with a stuffing of crumbled feta, red chili, a little lemon juice and some fresh mint.

OPTION 2: Brush eggplant rounds with oil and grill, sprinkle with favorite seasoning like basil, thyme, or oregano.

OPTION 3: Using fried, grilled, or baked round of eggplant top with slices of fresh mozzarella, fresh basil, and fresh tomato.

OPTION 4: Don’t fry first. Dredge eggplant in milk, then flour, then egg, then breadcrumbs then into a pan with heated oil. Then fry and continue.

OPTION 5: Replace eggplant with summer squash or zucchini.

Gluten Free & Dairy Free Baking Cookbook!

2009-08-17T10:58:00.002-04:00

We all have our dangerous monsters and now we all have our Benevolent Baker. Taken from the myth stories of old where the town is saved from the dangerous monster by the benevolent baker who makes the magic biscuit & saves the day — the Benevolent Kitchen is here to offer you the same panacea with recipes for all natural and delicious gluten and dairy free baked goods.

Through this recipe book I share my years of knowledge with you, your friends, your family, or even your business. In hopes that you make your kitchen a benevolent one and help you become your own benevolent baker. That way you can:

HEAL – the physical & emotional damages from food with food

CARE – which can include delicious foods with your ongoing treatments

PROGRESS – in adjusting to the adherence of your special dietary needs

and with all of this you can be your own savior — what could be better than that?

So, go! The sooner you start baking the sooner you can start eating!

This entire book is Copyright © 2009 by Nicole Bubolo, The Benevolent Baker, The Benevolent Kitchen — All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, including but not limited to electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the author.

Weird and Wonderful Greens

2009-08-06T15:00:00.000-04:00

Kale, Swiss Chard, Escarole, and Cabbage

Recipes made that night: Kale Chips, Swiss Chard with Cranberry & Cashews, Swiss Chard with Onion and Lemon, Escarole with Garlic and Cannellini Beans, and Broiled Cabbage Wedges (titles may not rock your world but the dishes are delicious!)

Notes:
rinse greens in cool clean water. you can also add 1/2 cup white vinegar or no more than 1 T of bleach per gallon of water. then rinse again in cool clean water.

ripping greens into pieces is preferred over knives or scissors or food processors -- this will help reduce oxidation of the greens and keep them crisper longer.

using an acid like lemon juice with greens will help reduce that 'bitter' taste.

making the pieces smaller and cooking greens longer will also reduce that 'bitter' taste in addition to breaking down the fiber a bit more, making the greens a bit easier to digest.

sauteing garlic or onions is a watch them cook process -- do not leave them unattended they will go from brown to burnt -- fast! As soon as you get the pungent scent of garlic or the onions are just past translucent -- lower your heat, keep the garlic or onions moving in the pan then add other ingredients or pull from heat and place in a separate bowl -- don't worry, you'll catch on to the process fast and it won't seem so daunting -- promise.

greens can be mixed and matched -- in most cases -- such as, if a recipe calls for kale and you have chard -- go for the switch!

try to cook your greens at a low temperature, keeping the overall temp of the food at or below 104°F, will help retain the heat sensitive nutrients such as Vitamin C.

juicing is a great way to add raw greens into your diet. use the pulp to make a quick bread -- switch the bananas with 1 cup of the pulp.

seems like there were more notes. . . .I'll add them as I remember them or am reminded of them by those who were there! :)

Broiled Cabbage (never tasted so good)

2009-08-06T14:56:00.004-04:00

1 head of cabbage
1 cup of Parmesan cheese, grated
olive oil

slice the cabbage into wedges, about 8 from each head.
lay the wedges down gently onto a cookie sheet.
drizzle with olive oil.
sprinkle with grated cheese.
bake at 350 degrees until fork tender.
then broil until golden brown.
serve warm/hot.

OPTIONS
and grated hard cheese will do -- even some soft cheeses would be tasty!
try adding some spice -- like curry or hot red pepper
go sweet and drizzle on some maple syrup!

Escarole with Garlic and Cannellini Beans

2009-08-06T14:52:00.002-04:00

1 bunch of escarole
3 cloves of garlic
1 can of cannellini beans

rip the chard into smaller sized piece, feel free remove the leaves from the stems.
you can chop the stems finely and us them too!
chop the garlic.
saute the chard in the olive oil, keeping the pan covered until the chard has reduced to at least half.
while that cooks down, saute the garlic until lightly browned.
these should finish around the same time.
(want to use just one pan? star the garlic and just when then become soft add the chard and finish cooking the garlic and the chard together).
when the chard is cooked to the tenderness of your liking pour the drained can of cannellini beans into the pan and cook until the temperature is uniform.
(you can use the liquid for the can as a 'sauce' by adding it all to the pan, but most folks find that way too starchy).

OPTIONS
any soft bean will do, I just like white beans
when ready to serve, this works very well with tuna -- steak or in a can

Swiss Chard with Onion and Lemon

2009-08-06T14:48:00.002-04:00

1 bunch of chard
1 onion
1 lemon

rip the chard into smaller sized piece, feel free remove the leaves from the stems.
you can chop the stems finely and us them too!
dice the onion.
saute the chard in the olive oil, keeping the pan covered until the chard has reduced to at least half.
while that cooks down, saute the onion until translucent and beginning to brown.
these should finish around the same time.
(want to use just one pan? star the onions and just when then become translucent add the chard and finish cooking the onions and the chard together).
when the chard is cooked to the tenderness of your liking pour the juice (or just squeeze over the greens), of one whole lemon.
Serve warm.

Swiss Chard with Cranberry & Cashews

2009-08-06T14:44:00.002-04:00

1 bunch of Swiss Chard
1 cup of dried cranberries
1 cup of cashews
4 Tablespoons of olive oil

rip the chard into smaller sized piece, feel free remove the leaves from the stems.
you can chop the stems finely and us them too!
saute the chard in the olive oil, keeping the pan covered until the chard has reduced to at least half.
when the chard is just about fully cooked to you liking toss in the cranberries and the cashews then finish cooking until your preferred greens tenderness is reached.

OPTIONS:
feel free to use any dried fruit or any nut -- apricots and Brazil nuts are another of my favorites

Cookbook

2009-07-25T13:08:00.001-04:00

I am excited to announce that the recipe book -- baking gluten and dairy free is in the print process! Over 50 recipes plus pages and pages of tips, substitutions, and information!

Just in time for the Gluten Free Cooking Expo!

Non-Toxic, Natural Cleaning & Household Options

2009-07-04T12:10:00.003-04:00

Kitchen Floors & Tub/Shower: 1/2 cup white vinegar + 1 gallon hot water (great for hardwood, linoleum, tile, etc.)*

Oven: 1 T baking soda + 1 T salt + 1/2 cup hot water. Use a s paste rub on, heat oven slightly, let cool, then wipe away!

Cabinets: 1/4 cup lemon juice + 1 quart hot water (removed grease and such from wood and metal)

Dishes: 3/4 water + 1/4 lemon juice.

Laundry: washing soda (sodium carbonate) or white vingeagy + salt or soap nuts

Whites: 1/4 cup washing soda + 1/4 cup white vinegar in lieu of bleach

Darks: 1/4 cup white vinegar + 1/4 salt (helps restore faded colors and removes grime)

Carpets: salt (restores color) or baking soda or cornstarch -- sprinkle then let sit for 15-30 minutes and then vacuum.

Smells in fabric/carpets: 1/4 cup baking soda + 1/4 cup salt or cornstarch + cinnamon or other powdered natural fragrance then let sit for 15-30 minutes and vacuum

Glass Cleaner: 1-2 T vinegar + 1 quart water, use rubbing alcohol for greasy finger prints an d makeup, hairspray, etc.

Wood: citrus oil on a lint free rag

*Wood Floors: 1 cup citrus oil + 1 gallon hot water -- heavy cleaning? start with 1 cup of vodka + 1 gallon of hot water

Blinds: 1/4 cup citrus oil + 1 quart hot water -- spray and wipe

Crayon marks, wax, etc.: dab mineral oil and wipe away

Opt for the use organic cleaners and plant care products to reduce exposure to harmful petrochemicals.

Find and use dry cleaners who use 'green' chemicals -- but wither way, remove those plastic bags from your clothes ASAP so as to not trap the chemicals in your closet

Make a conscious to buy glass over plastic and #1*, 2, 4, & 5 plastics *not re-usable

Body Care:
body scrub - 1 part kosher salt + 1/2 part vegetable oil + 1/3 part herbal tea + 1/3 part honey

avoind phthalate, paraben, and nano-tech products as these are known hormone distruptors

use Zero or Low VOC paints -- reducing orders and checial exposure

Replacing your mattrees? Look for ones without chemical fire retardatns - try an organic cotton or wool mattress

Switch from wall-to-wall carpet to hard surgace -- area rugs are easier to clean and when made from renewl sources like jute and wool they are 'green', beautiful, and durable too!

Keep mositure levels under control in your home -- mold can affect you, your pets, and your physical home.

Opt out of non-stick cookware -- a little good fat goes a long way! Alumunimum free is best, (as it is with deoderants too), try cookware made from stainless steel, glass, caermaic, or cast iron.

Cornmeal Patties with Sauce

2009-06-22T20:55:00.002-04:00

INGREDIENTS

1 1/4 cups ground blue cornmeal
3/4 cup fine corn or oat flour
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
2/3 cup honey
2 tbsp vegetable oil
2 eggs, lightly beaten
1 green chili, finely chopped and/or 1 tsp Chili powder
Vegetable-oil

DIRECTIONS
Combine first cornmeal, flour, baking powder, and salt in a large bowl.
Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Heat nonstick skillet over medium heat.
Coat lightly with oil and dollop 1/4 cup batter for each cake.
Warm remaining honey in a saucepan and add chili powder. Drizzle over cakes.

or make a creamy cheese sauce:
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups milk
2 cups grated cheddar cheese

Melt the butter in a heavy saucepan. Stir in the flour to make a paste.
While on low heat, add a little of the milk and stir until combined.
Add the rest of the milk a little at a time, stirring constantly.
Continue heating, stirring regularly, until the sauce starts to bubble. Drizzle over cakes.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

PIZZA CRUST MINUS EVERYTHING - work in progress

2009-06-15T09:42:00.006-04:00

This is my everything free pizza crust: gluten, dairy, egg, soy free, (and vegan if you do yeast), but has a yeast free option too!

Ingredients

3/4 c each of:
corn flour (or fine corn meal), potato starch, sorghum, and sweet rice flour (or white rice flour)
1 cup warm water
2 1/2 t or 1 packet of dry yeast*
1 T sugar (you can replace this with all natural sweeteners like honey, agave, maple syrup)
2 T olive oil
3/4 t salt
3 T. ground flax + 2 T. warm water AND 2 T. arrowroot + 1 T. warm water (or 2 whole eggs)

Set yeast, water, and sugar in a small container and cover with plastic wrap -- leave it to proof for 10 minutes.
Whisk flax and water until 'gooey'.
Whisk arrowroot and water until 'goopy' -- they should remind you of glue.
Sift flours and salt.
Once yeast has proofed add yeast to sifted flours then alternately add flax mixture, arrowroot mixture, and oil. (If using eggs just whisk and incorporate them.)
Mix well.
Cover mixture with plastic wrap and let rise for at least 10 minutes.
Scoop onto a well oiled cookie sheet with a lip (jelly roll pan) and bake at 350° F for 20 minutes.
At this point you can freeze the crust and save it for later use or top it.
After topping bake at 350° F for an additional 20 minutes or until the toppings are melted and lightly browned.
Do not use a pizza stone for the first baking, it can make it dry out, you can use it for the second baking.
You can store uncooked dough for a couple of days in the refrigerator.

*no yeast?
replace sugar and yeast with 2 t of baking soda and 2 t of baking powder plus 1 T of buttermilk (non dairy with alternative milk and lemon juice or apple cider vinegar ok too -- or even sour cream)

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Homemade Pasta

2009-06-14T10:47:00.002-04:00

Great for making use of that pasta maker attachment still in the box or that rolling pin gathering dust in your drawer!

Ingredients

3 1/2 cups of GF all purpose flour or
equal parts potato starch, fine corn flour, fine white rice flour or quinoa flour
4 large eggs
1/2 T olive oil

optional: add flavor like garlic, basil, or even replace olive oil with pesto!

Directions

Make a mound of the flour in the center of a large working surface covered in parchment, tape down edges for ease of use.
Make a well in the middle and add the eggs and olive oil.
Use a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
Keep pulling flour up from the base of the well as you move along.
The dough will come together when half of the flour is incorporated.
At this point, oil your hands and begin kneading the dough with both hands, using the palms of your hands.
Once it is a consistent dough - smooth, elastic, and a little sticky -- wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Then roll or shape for use.
Break about 1/6th of the dough ball off, rewrap the rest to prevent it drying out.
Re-cover work space with parchment and tape down edges for ease of use.
If you find you need to flour the surface try using some fine corn flour.
Roll thinly and then slice into strips -- using pasta maker or pizza wheel.
Lift strips with spatula and rest on damp towel until ready to boil. Or dry on pasta drying rack, (even your laundry rack would work -- but if your dough is sticky, lay parchment strips under while it dries.)

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Strawberries and Balsamic

2009-06-13T10:00:00.003-04:00

One of my favorite summer soiree desserts -- great with early strawberries or those strawberries that just aren't as pretty anymore -- enjoy!

1 pound strawberries; washed, hulled
2 T of aged balsamic vinegar
1/4 cup honey; (agave or granulated sugar would be fine - maple syrup would be too strong)
dash of fresh ground pepper (I like white but black would be fine)

Marinated Way:
Slice strawberries.
Drizzle and coat with honey.
Sprinkle balsamic over fruit and lightly toss to mix.
Let sit for at least 4 hours.
Just before serving crush a dash of pepper on top.

Quick Way:
Shake vinegar and honey in a glass jar with the lid on until the mixture is frothy.
Slice strawberries, (or if they are not so 'fine', dice them small).
Pour vinegar mix over strawberries.
Crush a dash of pepper on top.

Either way serve on their own or:
over bitter greens
fresh vanilla ice cream

If your strawberries are too soft, mix all the ingredients together and make a dressing!

Too Dry Baked Goods?! Try These Tips!

2009-06-08T17:11:00.003-04:00

In no particular order here are some tips for more benevolent baked goods!

check your oven temp with an oven thermometer

lower the oven temp by 25-50 degrees (if your product is too crumbly do not lower the temp)

when using glass and dark colored pans -- lower the oven temp and follow manufacturers' directions -- as these pan direct heat back into the baked goods

silicone pans tend to leave products a bit dry - follow manufacturers directions and do not put silicone pan on a cookie sheet

try using shiny pans which reflect heat away from baked goods

make sure you are using the middle baking rack

add a cookie sheet filled with water on the rack below the one with your baked goods

make sure you didn't add to much flour

make sure you didn't add too much baking soda

make sure you didn't add too much salt

make sure you used enough fat

did you use coconut flour? you needed to add extra liquid, did you?

change to a solid fat like butter versus margarine or liquid oil -- or use a high heat oil

cool baked goods with good air flow around the pan -- do not cool on the stove top or directly on the counter

don't over fill pans -- for most recipes this means between 1/2 and 3/4 full

Make sure you are creaming the butter and sugar enough -- about 3 to 4 minutes

Don't over bake! Testing pick should come out with wet crumb/batter not dry

Store your baked good in an air-tight container

do not use water instead of milk

try adding unflavored, unsweetened gelatin, agar, or carrageenan

add more liquid and/or binding agents (e.g. eggs)

increase fat used -- butter, milk, etc.

measure dry goods by spooning them into measuring cups and knifing off the tops OR by weight

Have more? Share them with us!

Muffins! (share them with a moose)

2009-06-04T13:58:00.005-04:00

awesome children's book --
make it a book and cook event!

INGREDIENTS
3 eggs
2 T butter, melted
2 T coconut milk or whole milk
3 T honey
1/4 t salt
1/4 t vanilla
1/4 cup coconut flour, sifted
1/4 t baking powder

DIRECTIONS
Grease or use muffin cups in a six muffin pan.
Mix eggs, butter, coconut milk, honey, salt, and vanilla.
Whisk coconut flour with baking powder.
Blend mix into batter until smooth.
Pour, with small ice-cream scoop for more equal measuring, batter into muffin cups.
Bake at 400 degrees F for 15-20 minutes.

VEGAN OPTION:
replace eggs with 3 T finely ground flax seeds = 3 T hot water
add 3 T of arrowroot flour
replace butter with coconut oil or fruit puree
replace honey with agave or brown sugar

VARIATIONS:
exchange vanilla for lemon or almond extract
add 1/2 cup of nuts or dried fruit
add 1/2 cup fresh or still frozen fruit after muffins had been baking for about 5 minutes

Banana Bread

2009-06-02T13:36:00.003-04:00

1 1/4 cup sugar
1/2 cup butter, softened
2 eggs, separated
3-4 bananas, overripe (7+), mashed
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gluten Free all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Pre-heat oven to 350°F. Grease bottoms only or line with pan liner two 8" or one 9" loaf pan(s).
Mix sugar and butter in large bowl.
Stir in egg yolks until well blended.
Add bananas, buttermilk and vanilla.
Beat until smooth.
Sift in flour, baking soda and salt.
Lightly whip egg whites, Fold them into mixture.
Pour into pans.
Bake 8" pans ~1 hour, 9" pan ~1 1/4 hours, or until toothpick inserted in center comes out clean. Cool in pans for at least 15 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Let sit about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Wrap in wax paper or parchment paper and place in a zip top bag to freeze for up to a month.

OPTIONS:
add 1 cup total of one or more of the following:
chopped nuts, chocolate chips, butterscotch chips, dried fruit, fresh berries, cut fruit, frozen fruit, or even nut/seed butter.

Replace buttermilk with plain yogurt.

Replace butter with margarine or coconut oil or try using a fruit puree for more dense result.

Replace the vanilla with another extract flavor -- chocolate? :)

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Quinoa, Onions, Asparagus, Bell Peppers, Tomatoes

2009-06-02T10:21:00.001-04:00

Did You Know? from The Delicious Life of Holly Pinafore

Quinoa are the seeds of a grain-like plant known for its high protein content. Not only does it contain calcium and magnesium, but it's a great complex carbohydrate alternative to brown rice. It's high in lysine, an immune-supporting amino acid and vitamin B6, a likely mood booster.
Onions are packed with anti-inflammatory, anti-cancer properties. They're best for you in the raw form, but cooked onions are great, too.
Asparagus is high in nutrients and vitamins such as vitamin K, which helps the body absorb calcium.
Green Bell Peppers help cleanse the liver and may help lower high blood pressure. They contain lots of vitamin A and C as well as potassium.
Tomatoes are high in lycopene, a cancer-fighting antioxidant.

Black Bean and Avocado Burgers

2009-05-31T12:54:00.003-04:00

2 cans of black beans, well drained
2 avocado, overripe
1/4 cup potato flakes (or GF oatmeal flour)
2 plum tomatoes
1 lime, de-seeded and peeled
1/8 cup cilantro leaves
1/4 teaspoon chili powder
salsa, optional
olive oil

In a food processor, or with a potato masher, mash all ingredients. The burger mixture should feel like traditional burger, not too dry not too wet -- if it sticking to your hands add a bit more potato flakes. If too dry add some salsa or another tomato. Mixture can be kept in the fridge for a few days.

Roll into balls about the size of baseballs and then flatten.

Follow one of the following two options:
Dredge them in more potato flakes. Fry in a bit olive oil until browned, about 5-8 minutes on each side.

or

Place on parchment paper on a cookie sheet and bake for 40 minutes. These burgers can be frozen for up to a month -- must be thawed in fridge over night.

Serve on a bun as a traditional burger or on its own with salsa, sour cream, cheese, mustard or more avocado!

Alcohol Free Red Sangria

2009-05-24T15:38:00.002-04:00

Perfect for summer days! Experiment with your favorite fruit -- pineapple, apple, strawberry, blackberry, star fruit, etc.!

8oz black cherry juice concentrate
8oz blueberry juice concentrate
8oz cranberry juice concentrate
24 oz pear juice (mix/cocktail is ok)
16 oz lemonade or apple juice
2 packages mixed berry/fruit, frozen
1/2 pound seedless grapes, frozen

mix all the liquids in a pitcher then add frozen fruit, (except grapes) set in fridge until ready to serve, when ready to serve add frozen grapes in lieu of ice cubes

looking for a version containing alcohol? that one follows:
1 bottle red white (I like a sharp, full bodied chianti or table wine)
1 bottle white wine (I like a dry yet crisp pinot grigio or table wine)
2 oranges, fresh, squeezed, peeled, de-seeded (I like blood oranges)
1 lemon, fresh, squeezed, peeled, de-seeded
1 lime, fresh, squeezed, peeled, de-seeded
1/2 pound seedless grapes, frozen

mix wines, oranges, lemon, and lime. set in fridge. when ready to serve add frozen grapes in lieu of ice cubes.

Marinade and/or Barbeque Sauce

2009-05-22T11:28:00.002-04:00

This is great on all meats and veggies!

Ingredients

1 cup tamari
1 cup extra-virgin olive oil
3/4 cup brown sugar (or 1/2 cup molasses)
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/3 cup lemon juice
4 cloves garlic, minced
2 T mustard powder (or Dijon style mustard)
3/4 T black pepper
1/2 teaspoon cayenne pepper

Directions

Combine all ingredients.
Use as a marinade, marinade for minimum of 2 hours (in the fridge please!).

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Apple Crisp -- or crisp with other such fruits

2009-05-18T10:59:00.003-04:00

Ingredients

• 8 cups firm tart apples, sliced (or other fruits like plums, pears, peaches, etc.)
• 5 T. honey, warmed and liquefied (or sugar or agave)
• 2 T. lemon juice
• 2/3 cup flour, sifted
• 2 cups uncooked steel cut oats
• 1 cup brown sugar
• 1 t. salt
• 2 t. ground cinnamon (or to meet your taste, nutmeg, allspice, etc. would all do well)
• 2/3 cup butter, melted (or coconut oil)

Directions

Preheat oven to 375 degrees F.
In a bowl, combine fruit, honey, and lemon juice. Put mixture in a 9” x 12” glass baking pan. Set aside.
In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles.
Top apples with oat mixture.
Bake for 30 to 35 minutes, or until apples are tender.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Coconut Cheesecake -- dairy free, soy free, gluten free

2009-05-14T18:33:00.004-04:00

Ingredients
1 cup coconut flakes*
8 T of coconut oil*
1 1/2 cups water*
1 cup powdered sugar
cream from a 13 oz can of full fat, nothing else added, coconut milk
6 egg whites
1/4 teaspoon cram of tartar
1 cup almond meal
1 teaspoon coconut oil, melted

Pre-heat oven to 375 degrees F. Place water bath on lower shelf.
Mix together coconut flakes, coconut oil, and 1 1/2 cups water and let sit. *(or replace all three with pureed fresh coconut meat. -- the more you food process the coconut the smoother the final product will be.)
Whisk powdered sugar and coconut cream.
Whisk egg whites and cream of tartar to soft peaks. Mix into cream mixture.
Mix in coconut flake mixture.
Mix almond meal and 1 teaspoon coconut oil.
Press nut mixture into bottom of greased spring form pan.
Pour in coconut mixture.
Put filled spring form onto upper shelf.
Bake for 2 hours -- top will become golden brown, cover for less browning.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Italian Fig Cookies

2009-05-07T09:56:00.004-04:00

INGREDIENTS

DOUGH
1 cup shortening
1 1/2 cups sugar (brown sugar will make it moister, so would a liquid sweetener like honey)
4 eggs - separated
1 T vanilla
1/8 t salt
4 cups gluten free all-purpose flour (or try equal parts almond flour, potato starch, sweet rice flour, teff flour, & quinoa flour)
4 teaspoons baking powder
1 cups full fat coconut milk (or if using milk, whole milk)

FILLING
4 pounds dried figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup sugar (brown sugar makes it moister)
1 whole orange, with or without peel
1 small apple, without peel
1 1/2 cups chopped nuts
1/2 cup water or juice or liquor (optional)

DIRECTIONS

DOUGH
Cream sugar and shortening. Add egg yolks, vanilla and salt. Whisk egg whites until soft peaks. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Blend in egg whites. Add milk to reach workable consistency. Not too sticky not to thick.

FILLING
Cut up figs, orange, and apple into small pieces. Food processes figs, raisins, orange, and apple. If the mixture is too dry, mix in up to 1/2 cup of water, but you most likely won’t need it. Add spices and chopped nuts to the ground fig mixture.

Preheat oven to 375o F
Press out 1/2 dough into parchment papered cookie/jelly roll sheet. Spread fig mixture on top. Press out 1/2 dough over mixture. Bake on greased cookie sheet for 15-20 minutes. Cut when cool.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Nut Milk and Nut Cheese and Nut Butter

2009-04-29T12:27:00.004-04:00

Nut Milk

1 part nuts, blanched* (toast them after blanching for added flavor)
4-5 parts water (purified is best)
sweeten with honey, agave, or sweetener of choice

blend the nuts, water, sweetener
for a smoother milk strain liquid in a cheesecloth over a pitcher

the nut milk is what is in the pitcher
the nut cheese is what is left in the cheesecloth

enjoy the nut milk in replace of traditional milk
use nut cheese as a dairy and soy free replacement for cream cheese

*blanching in this case means to boil nuts until skins fall off -> remove skins -> place 'naked' nuts in an ice bath -> dry nuts

Nut Butter
nuts - roasted, blanched, raw, sweetened, etc.

put nuts in a food processor. processes nuts until they become nut butter. sweeten or flavor for personal preferences -- try some cinnamon or raw honey

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Egg Replacement Options

2009-04-24T11:52:00.002-04:00

Beyond commercial dry good egg replacers, here are some other options:

Egg yolks:

2 Tablespoons of finely ground flax or hemp seeds + 3 Tablespoons hot water

Egg Whites:

2 Tablespoons of arrowroot + 2 Tablespoons water

Whole Eggs:

One yolk substitute plus one white substitute

1/2 banana, mashed

1/8 of cup of tofu, whipped

1/4 cup puree – apple, pears, apricots, plums, sweet potatoes, beets, etc.

1 1/2 Tablespoons potato starch or cornstarch or tapioca starch

2 Tablespoons water + 1 Tablespoon oil + 2 teaspoons baking powder

1 Tablespoon agar + 1 Tablespoons hot water -> whipped -> chilled -> whipped

1/4 cup dairy free yogurt

1 T of ground salba

1 T of ground chia

In cakes – add an extra 1/4 to 1/2 part more of the leavening agent called for in the recipe

Peruvian Potato Salad

2009-04-18T17:25:00.006-04:00

Ingredients

3 pounds blue or purple potatoes, or other waxy potatoes, scrubbed
3/4 cup extra-virgin olive oil
4 large clove garlic, peeled
1 clove garlic, peeled
2 to 3 jalapeño peppers, seeded and chopped, or to taste
2 Tablespoons balsamic vinegar
1/8 cup raisins
2 bunches scallions, finely chopped
4 oz chopped fresh mint leaves
1 bunch chopped Italian parsley

Directions

1. Cut potatoes into thin circles, toss in ¼ cup olive oil.
2. Bake the potatoes about 40 minutes, until just tender. Cool.
3. Clean and de-seeded peppers; peel garlic – place 4 cloves of garlic and peppers on top of potatoes while they bake.
4. When peppers get dark around the edges remove the peppers and garlic only.
5. Puree peppers, roasted and raw garlic, ½ cup oil, raisins, & balsamic (this will be the ‘dressing’)
6. Parsley, Mint, and Scallions in a large bowl toss and season with kosher salt
7. When potatoes are cool, toss with ‘greens’ and with 'dressing'

Some potato information from Wikipedia:

Kingdom: Plantae
Order: Solanales
Family: Solanaceae
Genus: Solanum (also includes tomatoes, eggplants, nightshade, peppers, & petunias)

Wild potato species occur from the United States to Uruguay and Chile. Genetic testing of the wide variety of cultivars and wild species suggest that the potato has a single origin in the area of southern Peru, from a species in the Solanum brevicaule complex. However, although Peru is essentially the birthplace of the potato, today over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile. Based on historical records, local agriculturalists, and DNA analyses, the most widely cultivated variety worldwide, Solanum tuberosum tuberosum, is believed to be indigenous to Chiloé Archipelago where it was cultivated as long as 10,000 years ago.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Welsh Cakes (Welsh version of scones) perfect for High Tea

2009-04-15T19:51:00.004-04:00

Ingredients

1 cup almond flour
Rice Flour for dusting
2oz salted butter, cut into cubes, plus extra for greasing
2oz shortening or lard, cut into cubes
3oz sugar, plus extra for dusting
handful raisins
1 tsp baking powder
2 eggs, beaten
1 tsp ground cinnamon
1 tsp ground nutmeg
milk, as necessary

for serving:
clotted cream
fresh strawberries, cut into halves

Directions
Sift the flour into a mixing bowl.
Add the shortening and butter.
Rub the fat into the flour until the mixture resembles peas. Or use a food processor and pulse until the mix resembles peas.
Add sugar, raisins and baking powder to the mixture, whisk well.
Then add eggs, cinnamon and nutmeg and beat until the mixture is smooth and well combined.
Form a ball of dough. If the mixture is too dry, add a little milk.
Turn the dough out onto a lightly floured work surface.
Press out dough to about a 1/4 of an inch in thickness.
Cut out 4 inch circles.
Grease a heavy-based frying pan with butter, wiping away any excess.
Heat the pan over a medium heat, add one Welsh cakes and cook for 2-3 minutes on each side, or until light golden-brown on both sides.
Dust with caster sugar.
Repeat with the remaining cakes.
Serve warm with a spoon of clotted cream and a strawberry on each along side your tea.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Carrot Cake and Frosting

2009-04-12T08:53:00.003-04:00

CARROT CAKE
makes 1 10" springform pan and 1 9x13 loaf or 3 loaf pans or 6 9" round pans
FYI it will be darker with the agave and dark buckwheat

Ingredients
1 1/4 cup vegetable oil (I like safflower, but any oil will do just fine)
1 1/4 cups agave (or 1 1/2 cups sugar and increase oil to 1 1/2 cups)
6 T ground flax + 6 T hot H20 + 6 T arrowroot (or 3 eggs)
2 1/2 cups grated carrots, tightly packed
2 T vanilla
1 cup buckwheat flour, sifted (or whisked vigorously)
1 cup brown rice flour, sifted (or whisked vigorously)
2 t baking soda
2 t baking powder
2 t cinnamon
1 t nutmeg
1 t cloves
1 t allspice
1 t salt
2 cups flaked coconut (not law fat, absorbs too much moisture)
1 cup raisins (&/or nuts)
14 oz real ginger ale

Instructions

Preheat to 300 degrees F
Grease and flour pan(s)
Combine oil, sugar, eggs, carrots, and vanilla
Sift all dry ingredients (except coconut and raisins)
Combine wet and dry mixtures
Add coconut and raisins
Fold in ginger ale
Fill pan 3/4 with batter
Bake for 30 minutes then raise temp to 350 and bake additional 60 minutes or until cake tests clean

CREAM CHEESE FROSTING
enough to cover the tops only -- double if you'll be frosting between layers

Ingredients
1/2 cup margarine (or butter or ghee) (or any dairy free version will do)
2 cups cream cheese (any dairy free version will do)
3 cups confectioners sugar
2 t vanilla
2 T yogurt (any dairy free yogurt or milk will do)

Instructions
With hand mixer (or strong arms) blend until smooth
-- add more sugar, or milk or vanilla to suit your taste
Spread atop cooled carrot cake

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.