tag:blogger.com,1999:blog-2199681556623161832024-03-14T03:53:01.885-07:00Restricted GourmetReally good food without the ingredients you can't eat.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-219968155662316183.post-88802952815604559062014-02-11T22:59:00.000-08:002014-02-11T23:00:41.278-08:00Poached Eggs Over Lentils and Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBwEOz9zieUpWWo8g48xJoO_cm0B7bx0tl0p5iTAToWTooGtFOccf-2s_MxXESal4zIbcUFETXeRsUI7mmXIgb1FDUqBnOcLCIIooruqqDpYX6g6isQZNmLmslhtY8M2chK5VduWjMc_f/s1600/20140211_192636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBwEOz9zieUpWWo8g48xJoO_cm0B7bx0tl0p5iTAToWTooGtFOccf-2s_MxXESal4zIbcUFETXeRsUI7mmXIgb1FDUqBnOcLCIIooruqqDpYX6g6isQZNmLmslhtY8M2chK5VduWjMc_f/s1600/20140211_192636.jpg" height="240" width="320" /></a></div>
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This is a filling and satisfying meal. The toppings and garnishes are what really give the flavor a punch and add visual interest. This would be good served on a bed of green salad and with parsely added on top, too. Toasting the rice before adding the water makes it fluffier and faster to cook. Serves about 6 people as the main dish.</div>
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2 cups brown rice</div>
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2 cups red lentils</div>
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1 onion, chopped (I used a yellow onion)</div>
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2 to 3 cloves garlic, crushed or chopped</div>
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4 to 6 teaspoons seasoning mix (I used <a href="http://store.tomdouglas.com/chicken-rub-35-ounce-p2.aspx" target="_blank">Rub With Love Chicken Ru</a>b)</div>
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6 eggs (or 1 per serving depending on how many people you're feeding)</div>
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Garnishes such as cooked or raw vegetables, salsa, sour cream or plain yogurt</div>
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Flaked sea salt (We like <a href="http://www.maldonsalt.co.uk/Products-Maldon-Sea-Salt-Flakes.html" target="_blank">Maldon sea salt flake</a><u>s )</u> </div>
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Olive oil (or whatever oil you prefer)</div>
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Preheat a medium to large pot over medium heat on the stovetop. Add just enough olive oil to coat the bottom, about 2 tablespoons. Pour in 2 cups of dry brown rice (I actually used a mixture of brown, wild and red rice) and stir while heating. There should be enough oil to lightly coat the rice and keep it from sticking. </div>
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Add a chopped onion, 2 to 3 cloves crushed garlic, and about 4 to 6 teaspoons of your favorite seasoning mix. Continue stirring the rice until the popping sounds subside somewhat and the rice seems evenly toasted. Add 4 cups of water and 2 cups of red lentils. Bring to a rolling boil, then put the lid on the pot, turn off the heat, and leave the pot sitting on the burner. Let it sit for 20-30 minutes or until the water is absorbed and the rice and beans are tender.</div>
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Poach an egg for each serving, and serve on top of the lentils and rice. Sprinkle flaked sea salt on top to taste. The flaked salt adds an amazing flavor and texture to just about any food.</div>
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Garnish with your choice of cooked or raw vegetables (I used some leftover sauteed carrots, celery and onion), salsa, sour cream or plain yogurt, and chives and/or parsely.</div>
purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-27674834622494244652014-02-04T01:45:00.002-08:002014-02-04T01:51:17.344-08:00Beefy Smoked Paprika Lentil Soup<b>For the best flavor, save some cooked beef bones or start with raw soup bones by roasting them in the oven. Remove the marrow if desired (It tends to make soup a bit greasy for my taste, and I save it to spread on toast instead of butter). Cover the bones with water (I think I put in about 16 cups of water), add a small splash of apple cider vinegar or lemon juice, and simmer them in a large pot with a clove or two of garlic (I threw in a whole, uncut peeled clove of garlic). Let these cook as long as you like to give the broth flavor and draw the minerals into the broth from the bones--I let them cook for an hour or two this time, but if you're not highly sensitive to excitotoxins you can let them simmer for a full day or so. </b><br />
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<b>Add a cut-up onion (I used a sweet yellow onion), several cloves of chopped garlic (I used 4) and about 2 to 3 cups of lentils, bring to a boil and let these simmer in the broth while you cut up the rest of the vegetables and add them.</b><br />
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<b>I added sliced baby carrots (probably the equivalent of 2 or 3 full-sized carrots), 3 large stalks of diced celery, 4 sliced green onions, about a half cup of chopped fresh parsely, a small head of chopped broccoli and 3 miniature sweet red bell peppers (probably the equivalent of 1/2 to 1 full sized bell pepper. You could use other vegetables such as cauliflower or cabbage as well. </b><br />
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<b>Once the lentils are tender, remove the bones and add a can of pureed tomatoes (and/or some chopped fresh tomatoes), a splash of wine (optional--I used about 2 tablespoons of cabernet), about a tablespoon or so of dark blackstrap molasses, about a teaspoon of smoked paprika, about a half teaspoon of cumin, two to three teaspoons of sea salt, and a dash of black pepper. Simmer for a few minutes to allow the flavors to blend before serving. </b><br />
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<b>Note: The reason for waiting to add the tomatoes and wine until the lentils are cooked is that adding too much acid while cooking can prevent legumes from becoming tender. </b>purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-46817037824999610002014-01-02T01:41:00.000-08:002014-01-02T01:41:00.997-08:00Chewy Oatmeal Chocolate Chip Cookies<div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: 16px; vertical-align: baseline;">This is my grandmother's recipe.</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1 cup butter</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1 cup brown sugar (C&H)</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1 cup granulated sugar (I usually just use about 1.5 cups brown sugar and no white sugar--C & H brand brown sugar is cane sugar with no additives)</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">2 eggs</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1 teaspoon vanilla (organic vanilla with no corn syrup is usually safe)</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1 teaspoon baking soda</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">½ teaspoon salt</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">2 cups flour (I use King Arthur’s Unbleached White Whole Wheat Flour)</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">2 cups rolled oats</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1 to 2 cups chocolate chips (Enjoy Life brand chocolate chips are safe)</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Cream butter and sugar, add eggs and vanilla. Sift together soda, salt & flour; add to egg mixture. Mix well. Stir in oats. Add chocolate chips. </span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Bake in 375 degree F oven for 8-10 minutes or until not quite done in appearance. Let cool and finish baking slightly on cookie sheet, then move to cookie rack.</span></div>
purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-72216767680227917782014-01-02T01:33:00.000-08:002014-01-02T01:33:46.051-08:00Basic Yam (Sweet Potato) PuffThis is a simpler (and closer to the original) version of the <a href="http://restrictedgourmet.blogspot.com/2009/12/sweet-potato-puff.html" target="_blank">Spiced Sweet Potato Puff</a> recipe I posted previously.<br />
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<span style="font-size: 16px; vertical-align: baseline;">4 large yams (sweet potatoes, the dark orange kind)</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">¼ cup butter</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">2 well-beaten eggs</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">⅓ cup sugar</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">¼ tsp baking soda</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1 tsp. salt</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Pare potatoes and boil until tender, then drain--or, for a richer flavor, bake them in the skins and then peel them. Mash and add remaining ingredients. Beat well and transfer to buttered casserole. Dot with additional butter and bake in moderate oven (350 degrees) for 30-40 minutes.</span></div>
purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-54381978094349938192014-01-02T01:27:00.001-08:002014-01-02T01:27:36.307-08:00Pasta Casserole<br /><div dir="ltr" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: 16px; vertical-align: baseline;">2 cups dried pasta (we use rice noodles), cooked and drained.</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1-2 cups cooked tuna, salmon, shrimp, chicken, rabbit, turkey or pork (or 2 cans, drained) --can add more if desired</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">2 cups white sauce (gravy made with milk or milk substitute instead of broth--<a href="http://restrictedgourmet.blogspot.com/2011/06/simple-gravy-or-white-sauce.html" target="_blank">see recipe here</a>)</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Green peas (frozen are fine)</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Salt & pepper to taste</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Butter</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Preheat oven to 375. Place cooked & drained pasta in casserole dish. Add meat, peas, and salt/pepper to white sauce on stove and mix well. Pour white sauce mixture over noodles and stir.</span></div>
<br /><span style="font-size: 16px; vertical-align: baseline;"></span><span style="font-size: 16px; vertical-align: baseline;">Dollop with butter, cover, and bake 30-40 minutes or until hot & bubbly. </span>purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-47754723698471199672014-01-02T01:20:00.000-08:002014-01-02T01:20:00.254-08:00Oven Pancake (A.K.A. Dutch or German Pancake)<div dir="ltr" id="docs-internal-guid-48659b6f-523c-03c2-2563-dff0d4a2a486" style="line-height: 1; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: 19px; font-weight: bold; vertical-align: baseline;">Oven Pancake</span><span style="font-size: 16px; vertical-align: baseline;"></span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Preheat oven to 425 degrees.</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Melt about 2 to 3 Tbsp butter in baking dish, then tilt to coat sides of dish.</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Beat together:</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1 cup flour</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">1 cup milk or milk substitute (I use slightly less rice milk, as it doesn’t thicken as much)</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">6 eggs</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">¼ teaspoon salt</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">Pour batter into ban, bake for 20 to 30 minutes or until pancake is puffed up and browned around the edges and solid in the middle</span></div>
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<span style="font-size: 16px; vertical-align: baseline;">You can serve this plain, with sweet toppings (lemon juice and sugar, fruit, syrup, etc.) or savory toppings (sausage, onion, omelette-type or pizza toppings). If you plan to serve it as a sweet dish, you may wish to add a touch of safe vanilla to the batter.</span></div>
<br /><span style="font-size: 16px; vertical-align: baseline;"></span><span style="font-size: 16px; vertical-align: baseline;">For a variation, layer sliced fruit sprinkled with a bit of cinnamon and brown sugar in the greased baking dish before adding the batter. The batter will run underneath the fruit and result in a more dense, custardy texture.</span>purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-47300577762626223132014-01-01T23:33:00.000-08:002014-01-01T23:33:08.017-08:00Garam Masala Rabbit in Coconut MilkMelt about 2 Tbsp coconut oil in a heavy frying pan (I like cast iron) over low to medium heat. <br />
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Add:<br />
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1/2 cup diced onion<br />
1 clove diced garlic (optional)<br />
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Gently fry onion and garlic in the coconut oil. <br />
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Add:<br />
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1 and 1/2 tsp. Garam Masala spice mix (check ingredients to be safe)<br />
1/8 tsp. ground yellow mustard<br />
1/2 tsp. ground cinnamon<br />
1/4 tsp. ground ginger<br />
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Cook 2 to 5 minutes, stirring frequently.<br />
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Add:<br />
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1 cup coconut milk (I use Trader Joe's Light Coconut Milk)<br />
1/4 cup apple juice (will probably leave this out next time, as it was a bit too sweet)<br />
2 cups cooked diced rabbit meat (chicken or any other white meat will also work in this recipe--I cook it ahead in the crock pot with a little bit of garlic or chicken seasoning)<br />
1/4 to 1/2 tsp salt (optional)<br />
1/8 tsp finely ground black pepper<br />
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Simmer for about 10-15 minutes to blend the flavors.<br />
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Serve over rice, couscous or pasta with a side of vegetables. We ate it over brown rice. This is a quick, easy and delicious way to use up leftover meat.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-14047229137176929732014-01-01T23:28:00.000-08:002014-01-01T23:28:08.932-08:00Crock Pot Banana BuckwheatPlace in crock pot:<br />
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2 cups buckwheat grits, uncooked<br />
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Sift together and mix in:<br />
1/2 tsp unrefined sea salt<br />
1/2 tsp nutmeg<br />
1 tsp. cinnamon<br />
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Then add:<br />
1/2 tsp. vanilla<br />
6 cups liquid (I used a can of light coconut milk, 1/4 cup white grape juice, and 4 cups of water)<br />
1 ripe banana, mashed<br />
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Stir well.<br />
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If desired, add raisins, currants or other dried fruit. I added about 1/3 to 1/2 cup of currants.<br />
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Cook on low overnight.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-38593799170604682872013-05-16T14:49:00.004-07:002013-05-16T15:02:50.891-07:00Pink Berry Rice Picnic SaladOne of the foods I've most missed was the "pink salad" my family traditionally makes for summer potlucks and picnics. So when my grandmother figured out how to make a version that was "safe" for everyone in the family's allergies and food intolerances, I had to make my own version too. Hers had crushed canned pineapple instead of the mandarins, and, since she had previously crushed frozen strawberries, she drained the pineapple and strawberry juice to thicken instead of using apple juice.<br />
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You could probably use any type of fruit and fruit juice, and the quantities don't have to be exact. If you use granulated sugar instead of honey, you may need to increase the amounts of both sugar and liquid, or if you have less than a half-cup of liquid, you may want to reduce the starch accordingly.<br />
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Approximate amounts:<br />
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<b>1/4 cup apple juice</b><br />
<b>1/4 cup honey</b><br />
<b>2 tablespoons starch (I used Kuzu starch this time; tapioca flour or arrowroot powder should work just as well</b><b>)</b><br />
<b>2 cups sliced fresh strawberries</b><br />
<b>1 cup sliced fresh mandarin oranges (this was about 4 tiny oranges, with the segments separated and cut in half)</b><br />
<b>1 to 2 cups cooked rice (I used 2 cups of cooked brown rice for my version)</b><br />
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Later, you'll need:<br />
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<b>1 cup heavy whipping cream</b><br />
<b>1 tablespoon honey</b><br />
<b>Vanilla to taste, if desired.</b><br />
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Mix the fruit juice and honey in a small saucepan, stir in the starch, and heat slowly, stirring with a whisk to keep it from becoming lumpy, until thickened. Add the sliced fruit and mash with a potato masher or use an immersion blender until the fruit is mashed up to your taste.<br />
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Stir in the cooked rice and chill the fruit and rice mixture until it begins to set and is cool enough not to melt your whipped cream. :)<br />
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Whip the cream with the honey and vanilla. When the rice and fruit mixture is cool, gently fold in the whipped cream.<br />
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You can eat this right away, but the flavors will blend and the rice will soften nicely if you leave it in the refrigerator for a while before serving.<br />
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Serve chilled.<br />
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My kids loved this, and it's so much healthier than the version we used to make with flavored gelatin and artificial whipped topping. :) If you can have cottage cheese, it could probably be substituted for the rice, but we haven't found an excitotoxin-free version of cottage cheese yet.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-6095098482273455452012-08-12T20:27:00.000-07:002014-08-27T19:27:12.235-07:00Rabbit or Chicken Enchiladas<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yGWxr3r68Lgx9ZcDcEct4tQazNCkyYRx0ZpuvUyosalpkgn2CHjs736MVvKLSZD5DYp0aSve3ojtnW5hn6aOYuY2G_w1Jf3Y0UJOXGt83j1BzcsAiFE_zUdKxeG7GQq0cfBxDLiK3nca/s1600/tmp_18106-20140827_19120967260794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yGWxr3r68Lgx9ZcDcEct4tQazNCkyYRx0ZpuvUyosalpkgn2CHjs736MVvKLSZD5DYp0aSve3ojtnW5hn6aOYuY2G_w1Jf3Y0UJOXGt83j1BzcsAiFE_zUdKxeG7GQq0cfBxDLiK3nca/s1600/tmp_18106-20140827_19120967260794.jpg" height="240" width="320" /></a></div>
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4 cups cooked rabbit meat, coarsely shredded (you can also use chicken or any other mild white meat in this recipe)<br />
2 cups sour cream<br />
Two 4 oz. cans diced green chilies<br />
3 cans condensed cream of chicken soup (I used Pacific Natural Foods organic cream of chicken condensed soup)<br />
3 cups grated cheddar cheese<br />
3/4 cup chopped green onions<br />
12 (8-inch) flour tortillas<br />
<br />
Mix sour cream, green chilies, and chicken soup to make a sauce. Divide sauce in half. To one half, add rabbit & onions. Spoon rabbit mixture equally onto tortillas. Roll tortillas and place seam side down in a 9X13 inch casserole. Cover with remaining sauce. Sprinkle with cheese.<br />
<br />
Bake at 350 degrees for 20 minutes or until hot and bubbly, or heat in crock pot on high until piping hot).
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<br />
For a pot luck dish, I put a smaller amount of filling in each to divide it among about 16 tortillas, stack them in a double layer in a large crock pot with half the remaining sauce and cheese on each layer (I grated a little extra cheese), cut the enchiladas in half down the middle of the crock pot, and heat on high for 30 to 60 minutes or however long it takes to get them piping hot.<br />
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Serves 12+<br />
<br />
Variations: Feel free to add or subtract things to taste. Last time I made this without the green onions, added mushrooms and roasted tomatoes, used only two boxes of soup concentrate, and substituted salsa verde for the chiles. It's wonderful garnished with red salsa and a little cold sour cream and cheese. <br />
purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com1tag:blogger.com,1999:blog-219968155662316183.post-6771570958551890362011-06-22T15:56:00.001-07:002014-01-01T23:26:57.393-08:00Super-Simple HummusZap 3 or 4 whole unpeeled garlic cloves in the microwave for about 20 seconds (or you can roast them in the oven, of course). Then simply pop them out of the peels for this recipe.<br />
<br />
Combine in blender:<br />
<br />
Garlic cloves<br />
A 15-oz. can of garbanzo beans, including liquid (a 16-oz. can would be fine too, if that's what you have)<br />
1/8 cup olive oil<br />
2 to 3 teaspoons of apple cider vinegar or lemon juice<br />
1/4 tsp salt<br />
1/8 tsp ground black pepper<br />
1/4 to 1/2 teaspoon ground cumin<br />
<br />
Blend until smooth. You may have to pulse it and stop occasionally to stir with a spoon to release a trapped air bubble, as this is very thick. You can add a bit more olive oil, plain yogurt or water if necessary to blend it.<br />
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Serve with crackers, bread, chips, raw vegetables and/or whatever else you like to dip. :)<br />
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Feel free to tweak the amounts of seasonings, or to add your favorite flavor--sun-dried tomatoes, roasted red peppers, kalamata olives or fresh green herbs instead of the cumin might be tasty (though probably not all together. :) ). If your beans aren't already salted, you may want to increase the salt.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com5tag:blogger.com,1999:blog-219968155662316183.post-840568510593774582011-06-19T16:59:00.000-07:002014-01-01T23:26:30.420-08:00Simple Gravy or White Sauce1 Tablespoon butter, oil or meat drippings<br />
⅛ tsp. pepper<br />
¼ tsp. salt<br />
1-2 Tbsp. flour (or more for thickness desired)<br />
1 c. broth or milk (use homemade broth cooked a short time for excitotoxin-limited diet if using broth)<br />
<br />
Heat first four ingredients over low heat until smooth. Add liquid, turn heat up to medium, and stir until thick and smooth. A wisk works best for stirring, and you need to stir it fairly constantly, especially if using milk. <br />
<br />
For gluten- and dairy-free, I use sweet rice flour and rice milk. Cashew or coconut milk could also work in this (coconut milk and garam masala spices are very good with poultry or rabbit meat).<br />
<br />
This is a great base for casseroles, gravies, soups and all sorts of things. <br />
<br />
We like to add tuna, deboned chicken, rabbit or sausage and serve it over biscuits, rice or mashed potatoes.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com4tag:blogger.com,1999:blog-219968155662316183.post-84723685661759586872011-06-17T11:30:00.000-07:002011-07-24T01:18:05.520-07:00Gluten-free Banana WafflesThis is the gluten-free version of the <a href="http://restrictedgourmet.blogspot.com/2006/10/banana-waffles.html">Banana Waffle recipe</a> I've been making lately. You can use any GF flour, but keep in mind that different flours may absorb more or less liquid, so you may need to adjust the amount of milk substitute.<br /><br />2 cups flour (I use 1 and 1/2 cups brown rice flour plus 1/2 cup sweet white rice flour a.k.a. gelatinous rice flour, or it's even better with 1 cup brown rice flour, 1/2 cup coconut flour, and 1/2 cup sweet rice flour)<br />1/2 tsp baking soda<br />1 Tbsp sugar, optional (I usually leave this out or use an unrefined sugar such as palm sugar)<br />3/4 tsp. salt<br /><br />2 mashed ripe bananas (about 1 cup--I'll add a third one if they're extra-small)<br />3 eggs, beaten<br />1 and 1/2 cups milk or milk substitute (I use rice milk)<br />1/3 cup melted shortening or oil (coconut oil works great)<br />1 tsp. apple cider vinegar<br /><br />(or, if preferred, you can use buttermilk or diluted plain yogurt [1/2 cup yogurt, 1 cup water or milk] instead of the milk and omit the vinegar)<br /><br />Blend or sift together the dry ingredients. In a separate bowl, combine the bananas and other wet ingredients and mix well. Then mix together the wet and dry ingredients just until the flour blend is moistened. Bake in a hot waffle iron until crispy and brown on the outside and the amount of steam coming out of the waffle decreases. <br /><br />Depending on your waffle iron, you may or may not need to grease the iron between waffles. With mine I usually find I can oil it just at the beginning of the batch and they don't stick.<br /><br />The great thing about these waffles is that the bananas make them so sweet and moist, you don't even need toppings like syrup. We just eat them plain as finger food. :)<br /><br />You could add 1/2 to 1 teaspoon of vanilla and/or cinnamon if desired. To turn these into an extra-special treat or a dessert, you can add chocolate chips (and maybe top with whipped cream).purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com1tag:blogger.com,1999:blog-219968155662316183.post-67702399868032729252011-04-24T15:27:00.000-07:002014-01-01T23:27:37.467-08:00Quinoa Apple SaladThis recipe is modified from Martha Stewart's Curried Quinoa Apple Salad recipe.<br />
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<br /></div>
<div>
Rinse 1 cup of dry quinoa well and cook with 2 cups of water. I bring it to a boil in a covered pot, then turn off the burner and leave the pot on the stove for about 20 minutes for perfectly cooked quinoa.</div>
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<br /></div>
<div>
In a separate container mix together for the dressing:</div>
<div>
<br /></div>
<div>
2 tablespoons apple cider vinegar or lemon juice</div>
<div>
2 to 3 tablespoons olive or grapeseed oil</div>
<div>
1 teaspoon curry powder (I use a nightshade free curry powder and heap the measurement a bit)</div>
<div>
1/4 to 1/2 teaspoon sweet spice (optional--this is a mixture with cinnamon, cardamom and other sweet spices by the same manufacturer that makes the curry powder I use; I will edit the post to add the name later)</div>
<div>
1/4 teaspoon coarse salt</div>
<div>
1 tablespoon diced shallot</div>
<div>
<br /></div>
<div>
Stir the dressing into the cooled cooked quinoa, add 1 diced apple (grannysmith or Gala apples are good in this recipe) and 2 tablespoons currants. </div>
<div>
This recipe is excellent chilled. I usually make a double batch and keep it in the refrigerator for a ready-made quick snack. </div>
purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-39335223225963676882010-12-17T00:24:00.000-08:002014-01-01T23:28:40.366-08:00Fluffy Baked EggsPreheat the oven to 350 degrees F. Grease a baking dish, either by rubbing oil on the inside or putting a little butter or coconut oil inside and heating in the oven long enough to melt, then tipping it to coat all sides of the pan. <br />
<br />
Prepare your eggs just as if you were going to make an omlette or scrambled eggs. For me, this means beating my eggs and adding a dash of milk or milk substitute. Add salt and dried dill to taste. I use a very generous amount of dill. You can either mix these in or just sprinkle them on top after you pour the eggs into the pan. <br />
<br />
Bake until solid but not too brown--for a 6 egg batch, I bake for 20 to 30 minutes.<br />
<br />
This is so simple, and amazingly delicious. And you don't have to stand over it stirring it the whole time it's cooking. :)purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-67249395640364539202010-11-03T15:55:00.000-07:002014-01-01T23:29:28.449-08:00Crustless Sweet Potato PieOne 15-oz. can or 2 cups pureed sweet potatoes (the more orange ones often called yams)<br />
1/2 cup honey<br />
Scant 1/2 tsp. nutmeg<br />
1/4 tsp. ginger<br />
1 tsp. vanilla (optional)<br />
1 cup milk or milk substitute (I used whole goat milk, but coconut milk would probably also work very well in this recipe)<br />
4 eggs, beaten<br />
<br />
Mix ingredients together, pour into oiled pie pan or baking dish. Bake at 425 degrees F for 15 minutes, then turn oven down to 350 degrees and bake for another 35-45 minutes. Best if cooled before eating.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com2tag:blogger.com,1999:blog-219968155662316183.post-77394543530778523532010-10-11T19:19:00.000-07:002010-10-11T20:02:40.389-07:00Gluten-Free Banana BreadThis is the gluten-free version of the <a href="http://restrictedgourmet.blogspot.com/2006/10/eggless-banana-bread.html">Eggless Banana Bread</a> recipe--I added a couple of eggs to bind it and to add protein, but it would probably be just fine with the eggs left out.<br /><br />3 ripe bananas, mashed<br />2 eggs, beaten<br />1/4 cup melted butter or oil<br />1 cup brown rice flour<br />1/2 cup tapioca or sweet rice flour (NOT modified tapioca starch--any modified food starch is an excitotoxin)<br />1/2 teaspoon baking soda<br />1/2 teaspoon cinnamon<br />1/2 cup honey<br />1/4 cup blackstrap molasses<br /><br />Mix all ingredients together. Pour into greased bread pan and bake at 350 degrees for 1 hour or until a toothpick comes out relatively clean.<br /><br />This was almost a bit too sweet--next time I'll probably try cutting the honey down to about 1/4 to 1/3 cup.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-3099723239354974792010-10-11T18:23:00.000-07:002014-01-02T00:25:41.784-08:00Sweet and Savory Lentil SoupSmall amount of oil (I used olive oil) <br />
1 onion (medium to large), diced<br />
2 to 4 cloves garlic<br />
3 to 5 carrots, washed and sliced thin<br />
1 head cauliflower, cut into bite-sized chunks (1/2" to 1" or so)<br />
Other vegetables as desired (I added 1/4 head of green cabbage, sliced)<br />
2 cups lentils, rinsed and drained<br />
About 10 cups water<br />
Large pot<br />
<br />
Saute onion and garlic in oil in the bottom of the pot until beginning to get soft and brown (carmelized). Add carrots and cauliflower, stirring and cooking slightly. Add water and lentils, bring to a boil, and simmer over medium to low heat until lentils are tender, about an hour. <br />
<br />
Depending on what other vegetables you add, you may wish to add them when you add the lentils, or wait until closer to the end of cooking. I added cabbage about halfway through cooking.<br />
<br />
If desired, add up to 1 lb. sausage about halfway through cooking also. <span style="font-size: 16px; line-height: 1;">(I buy a safe uncured sausage made with just meat and fresh herbs at a local butcher shop [Butcher Boys' ground Italian or Breakfast sausage], or there are a few safe brands of chicken sausage available commercially)</span> If you leave out the sausage, this is a vegan recipe. Carmelizing the onions and garlic until they are brown makes the flavor and color much richer, and the carmelized onions and carrots give the soup a sweet flavor.<br />
<br />
Just before stirring, add salt and pepper to taste if desired. With the sausage, I found we didn't need any further salt or spices.<br />
<br />
This recipe is grain-free and nightshade-free, as long as you are careful about sausage ingredients. The cauliflower gives the starchy, mild flavor that takes the place of rice, noodles or potatoes in this recipe. <br />
<br />
If you leave out the sausage, it's vegan. We get sausage with no additives other than herbs and spices at a local butcher shop or natural-food store. Our sausage contained ground chicken, salt, fennel seed, caraway seed, coriander, black pepper, garlic, thyme, and bay leaf. For even more flavor, you could use vegetable broth or bone broth in place of all or part of the water.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-55896221212410089082010-10-04T22:01:00.000-07:002010-10-04T22:04:48.921-07:00Rewriting My IntroductionSince it's been 4 years this month since I started this blog, and our dietary journey has come a long way since then, I decided it was time to rewrite <a href="http://restrictedgourmet.blogspot.com/2006/10/why-this-blog.html">the post introducing and telling a bit more about myself and this blog</a>. <br /><br />It's been updated--for now. :)purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com0tag:blogger.com,1999:blog-219968155662316183.post-44772807161579813612010-10-04T21:07:00.000-07:002014-01-01T23:31:50.799-08:00Almond-Crusted Tilapia with Garlic and DillLay 5 to 6 fillets of tilapia or other mild white fish in a baking dish (I used a glass 11" x 13" pan)<br />
<br />
Drizzle with 2 to 4 tablespoons oil (I used a mixture of olive oil and melted coconut oil)<br />
<br />
Rub with 2 cloves crushed garlic<br />
<br />
Shake a generous sprinkling of dried dill over the fillets.<br />
<br />
Spread about 1/4 to 1/3 cup of almond meal over the fish (enough to coat the tops heavily), followed by another drizzle of oil and a second sprinkling of dill on top of the almond meal.<br />
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Salt and pepper to taste.<br />
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Bake at 375 degrees for 20-30 minutes or until fish is light and flaky.<br />
<br />
I did not actually measure anything for this recipe, so the amounts are guesstimates. Basically I applied a fairly heavy sprinkling of dill each time (we like dill) and a nice thick layer of almond meal, with enough oil to lightly coat the fish and then slightly moisten the almond meal.<br />
<br />
Even my fish-hater found it edible, and everyone else pronounced it some of the best fish they'd ever had. <br />
<br />
I served it with a side of heated canned green beans, a head of cauliflower that I chopped and fried until lightly browned on the stovetop with oil and a sprinkling of salt, and some cooked quinoa.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com4tag:blogger.com,1999:blog-219968155662316183.post-79571842005481945722010-07-27T20:08:00.000-07:002014-01-01T23:43:19.915-08:00Fluffy Fry BreadMix together: <br />
<br />
1 cup flour (I used oat flour this time)<br />
1/2 tsp. safe baking powder<br />
1/8 tsp. sea salt<br />
<br />
Add:<br />
<br />
2 eggs, beaten<br />
1/4 cup milk, milk substitute or water<br />
1 to 2 tsp. maple syrup or other sweetener (optional)<br />
<br />
Mix just until moistened.<br />
<br />
Drop by spoonfuls and fry in hot oil until lightly browned, turning to cook both sides. <br />
<br />
You can substitute other types of flour, but may need to adjust the amount of liquid depending on how absorbent your flour is. It should be slightly thicker than pancake batter.<br />
<br />
<br />purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com2tag:blogger.com,1999:blog-219968155662316183.post-36387347411638091852010-06-07T23:06:00.000-07:002014-01-01T23:44:33.038-08:00Rice Cream PorridgeCook 1 cup of brown rice (we like short-grain or sweet rice for this recipe) with 2 cups of water and 1/2 tsp salt (salt optional) until rice is done cooking and water is absorbed. <br />
<br />
Add cooked rice and enough rice milk, milk, dairy substitute or water to process in blender. Blend until smooth.<br />
<br />
Serve and enjoy! You may add toppings such as fruit, nuts or sweetener if desired, but it's good plain too.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com1tag:blogger.com,1999:blog-219968155662316183.post-69063493770748787222010-06-07T22:53:00.000-07:002014-01-01T23:45:40.123-08:00Homemade safe chocolateTake a small amount of your favorite fat that's solid at room temperature--I like coconut oil, butter, or a combination of the two. Add a small amount of sweetener (brown sugar is my favorite, but honey is good too) and cream this together with cocoa powder or raw cacao to taste. Eat as is or pour onto greased surface and chill to harden.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com1tag:blogger.com,1999:blog-219968155662316183.post-57292388388049750442010-02-12T15:54:00.000-08:002014-01-01T23:46:49.514-08:00Buckwheat Blender Waffles or PancakesThis recipe is adapted from Sue Gregg's <a href="http://www.suegregg.com/recipes/breakfasts/blenderbatterwaffles/blenderbatterwafflesA.htm">Blender Pancakes or Waffles</a> recipe. (I highly recommend Sue Gregg's cookbooks.)<br />
<br />
Buckwheat is supposedly technically a fruit, not a grain, so these could be considered grain-free.<br />
<br />
Measure 1 cup buckwheat and rinse. We used raw buckwheat (whole light-colored kernels, with the hulls removed), but Sue Gregg recommends sprouting buckwheat.<br />
<br />
Put rinsed buckwheat in the blender and cover with about 1 to 1 and 1/2 cup(s) raw buttermilk, yogurt or kefir thinned with filtered water to buttermilk consistency. (For a non-dairy alternative, use rice milk, nut milk or water with 1 Tbsp lemon juice or apple cider vinegar as part of the liquid). <br />
<br />
Soak 6-12 hours or overnight. <br />
<br />
Add to buckwheat mixture in blender:<br />
<br />
2 Tablespoons chia seeds, ground or whole (optional--or you can substitute other types of edible seeds such as flaxseed if desired)<br />
1 egg (optional--you can leave out or <a href="http://restrictedgourmet.blogspot.com/2010/02/flaxseed-egg-substitute.html">substitute</a>)<br />
2 Tablespoons oil, melted butter, or melted coconut oil<br />
(optional) 1-2 teaspoons honey, maple syrup, or other sweetener<br />
Enough liquid to blend, if necessary. A thinner batter is better for pancakes.<br />
<br />
Preheat waffle iron.<br />
<br />
Blend buckwheat mixture very well at highest setting until smooth, 3-6 minutes or more. Add more liquid if necessary for blending.<br />
<br />
Meanwhile, mix together:<br />
<br />
1/2-1 teaspoon baking soda (adjust the amount depending on the acidity of your liquid--more baking soda for higher acidity, less if you are diluting your yogurt or kefir, etc.)<br />
1/2 teaspoon salt<br />
<br />
While blender is running, sift baking soda mixture through fine sieve into blender, or drop carefully into vortex of blender. Turn off the blender as soon as the baking soda mixture is thoroughly mixed in.<br />
<br />
Thoroughly grease or oil hot waffle iron and bake waffles until they have mostly stopped steaming (for both of my waffle irons, this is slightly longer than the iron's doneness indicator).<br />
<br />
Carefully loosen waffle from iron (with non-metal implement if using a nonstick iron). We eat these plain, but you can top with fruit, syrup, whipped cream, or just about anything else. If you leave out the sweetener, waffles make a great base for things like sausage gravy, creamed tuna, or chicken a la king.<br />
<br />
Waffles freeze or refrigerate well, and can be reheated in the toaster.<br />
<br />
<br />
Troubleshooting and Variations:<br />
<br />
* You can leave out either the egg or the seeds, but you probably need one or the other to bind it and keep the waffles from sticking to the waffle iron.<br />
<br />
* Gluten-free waffles tend to stick to the iron more, so it's important to grease well and remove the waffles gently. Also make sure the waffle is done (has stopped billowing steam) before lifting the cover of the iron.<br />
<br />
* You can leave the oil out or reduce to 1 tablespoon, but will still need to grease the waffle iron and the waffles may stick more. Increasing the flaxseed will allow you to reduce other added oils without so much of a sticking problem.<br />
<br />
* If you wish to use plain water or un-soured milk or dairy substitute, reduce the baking soda to 1/4-1/2 tsp. The waffles won't rise as much and may be a bit more bland, but they should still work.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com1tag:blogger.com,1999:blog-219968155662316183.post-14770876924701264412010-02-11T00:04:00.000-08:002014-01-01T23:47:31.679-08:00Flaxseed egg substituteFor 1 egg: 1 Tbs ground flax seed, mixed with 3 Tbs hot water<br />
<br />
For 2 eggs (in some recipes, this amount can substitute for 1 large egg): 2 Tbs. ground flax seed, 1/4 cup hot water<br />
<br />
You can either just let this sit for a while and then add to the recipe, or you can cook the flaxseed and water until gelled, let it cool and then if desired you can whip it to add more lift to your baked goods. You may need to add 1-2 Tbsp more water for the cooked and whipped version.<br />
<br />
Another thing I've done when I want to substitute for 1 to 4 eggs is just add 1/4 cup or so of flaxseed meal to my recipe and increase the liquid a bit if needed. Flax seed contains quite a bit of oil, so you may be able to omit or reduce other oils in the recipe. It's pretty flexible, so you can play with the amounts without hurting your baked goods too much.<br />
<br />
I do recommend using ground flax seed, or grinding it in a coffee grinder or spice mill to release the oils and the nice sticky compounds in the flaxseed that make it a good binder in baked goods.<br />
<br />
If you're trying to make something like waffles and they are sticking, either grease your griddle better or try adding another tablespoon of flax seed and the corresponding amount of water.purple_kangaroohttp://www.blogger.com/profile/02543172194041505144noreply@blogger.com2