What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

October 3, 2010

Layered Fiesta Dip and a “Falloween” Party

Filed under: Appetizers & Dips,Recipes,Vegetarian — Tags: , , , , , — admin @ 7:34 pm

It practically seems insulting to post this, since it is so ridiculous easy and has been around such a long, long time.  There are a few different versions circulating though, and I am asked for this recipe from time to time, so I am going to go ahead and share it, in the hopes that some of you out there might appreciate it and – hopefully – not be insulted.

We attended a “Falloween” party last evening, and I brought along this dip, along with my Gluten Free Brownies.  We went home with a couple Brownies leftover, but this dip was wiped right out. 

My husband tells me that this Layered Mexican Dip recipe actually originally came from the Hostess whose party we attended last night.  It was passed on to his mother back in the 70’s and then to me many years after, and it has changed through the years I have made it so that I no longer even remember the original incarnation. 

Before I share the recipe, let me share a few snapshots from the party, will you?

This party is an annual shindig and it is always so much fun, especially for the kiddos.  Each year, there is a different theme and different activities.  This year, there was a bounce house.

And pumpkin decorating.

My baby decided to keep it pretty simple.

There were more elaborate decorations on display, though.

Last year, professional face-painters were on hand to adorn the faces of the wee ones…

…and the not so wee ones.

The “I’ve Just Been Run Over” design was a big hit with both the big and the little boys.

This gathering is one of the highlights of our Autumn each year, and my boys are looking forward to the next year’s event before we even pull into our driveway on the way home from  the current year’s party!

They talked about the party tonight over Layered Fiesta Dip.  Yes, I did say that the dip I took was wiped out last night.  But I have learned through the years that nobody is really satisfied unless I make two dishes: One to take along, and one to keep at home for the next day! 

Here are the recipe proportions for a single 9 x 12 dish or a single large round platter or pie plate.  Double everything if you are making two dishes like I did.

What you need:

1 – 15 ounce can Refried Beans

4 oz block Cream Cheese, softened

1/2 cup Sour Cream

1/2 packet Taco Seasoning Mix (about 2 Tbsp if you buy it in bulk like I do)

1/2 -12 ounce package Shredded Mexican Cheese (or Colby or Mild Cheddar)

1/4 cup Chopped Green Onion

1 medium Diced Tomato

What to do:

First, spread Refried Beans in bottom of serving dish.

Combine Cream Cheese, Sour Cream and Taco Seasoning with mixer until fairly smooth.

Spread Cream Cheese mixture atop Beans in dish.

I like to leave a little of the Beans on the edge uncovered if I’m using a round plate.

Sprinkle with Shredded Cheese.

Top with Green Onions and Tomatoes. 

You can also add chopped black olives, and as much as I would love to,  my family begs me not to so I don’t.

Serve with Tortilla Chips.

This really is so simple, and so yummy!  Try it for your next party or potluck, but be sure to make an extra dish that you don’t have to share! :-)

September 22, 2010

Spicy Szechwan Peanut Sauce with Grilled Chicken, Brocolli and Peppers over Pasta

Filed under: Appetizers & Dips,Pasta,Recipes — Tags: , , , , , , — admin @ 7:23 am

I developed this recipe a few years back and since then, this has been a favorite in our household and a regular part of our dinner rotation.  I am constantly passing the recipe along to friends who dine at our house and the dish finds itself falling into their regular repetoire as well.  Not only is this an easy and tasty sauce to be served over pasta or rice with stir fried vegetables and chicken, but it also makes a fabulous dipping sauce for raw veggies!  

 

You’ll need:

For Sauce/Marinade:

2/3 Cup Peanut Butter (Smooth or Crunchy)

8 Tbsp Soy Sauce (Bragg’s Liquid Aminos are Gluten Free)

4 Tbsp Rice Vinegar

1-2 tsp Cayenne Pepper (depending on heat desired)

1-2 tsp Jarred Crushed Garlic (You can use fresh but be sure it is minced very fine or put through a garlic press)

Cold Water (up to 1/2 cup as needed)

For the Pasta Dish:

4 Boneless Skinless Chicken Breasts

16 oz. prepared Pasta – Gluten Free or Otherwise (I like Rotini)

1 cup Brocolli Florets

1 Red Bell Pepper, cut into chunks

Snipped Chives (or sliced Green Onions)

What to do:

First, make the marinade/sauce.

Put all sauce ingredients, except water, into a bowl.

Mix with a wire whisk to incorporate.  It’s gonna seem hard to mix at first, but just keep wiggling that whisk and the Peanut Butter will start to break up.

You’ll find that as you continue whisk, the sauce will become thicker. 

Once it is thick and smooth, add water a bit at a time, and continue whisking.  You want it to reach the consistency of very heavy cream.

You can serve this immediately or refrigerate for later use.  The sauce will thicken up when cold, but is easy to thin again by bringing to room temperature or, if you are in a hurry, adding a bit more water.  The cayenne will become stronger as it sits, so be careful not to add too much if you are taste testing.  You can always mix more in before serving if you feel it needs it.

Now, grill your chicken.  You can separate out some of the sauce and spread the marinade over the breasts while cooking, or if you have time you can let the breasts sit with marinade on them in the refrigrator for a few hours.  It’s up to you!    Just don’t contaminate the sauce you will be using later with raw chicken!  That’s yucky and just plain dangerous!

Set the chicken aside, and it’s time to cook your veggies.

Heat about 1 Tbsp of Oil in a Wok or Saute pan. 

Stir Fry Peppers and Brocolli (this dish is also great with sliced carrots) until cooked, but still somewhat crunchy.

Okay, it’s time to eat!

Place a portion of cooked Pasta on each serving plate, and top with vegetables and a sliced grilled chicken breast.  Drizzle with the sauce and sprinkle with snipped chives. 

Toss your plate contents together a bit, then take a bite and get prepared to be hooked! :-)

I frequently make this vegetarian-style, without the chicken.  My kids also love this sauce over plain cooked spaghetti and it’s an easy thing to keep on hand so they can throw a plate together on their own.  My husband has been know to go through a pound of cut carrots in a couple days dipping into this sauce!   Even folks who say they don’t like Peanut Butter ask for this sauce when they come over.  Try it, and please tell me what YOU think!

September 20, 2010

Rosemary & Sea Salt Gluten Free French Baquette

Filed under: Breads,Recipes — Tags: , , , , — admin @ 9:01 am

While I do take pride in making some pretty darn good glutenless baked goods (if I do say so myself), it’s truly rare that a gluten free bread is SO tasty that even I can’t walk away from it before scarfing down multiple slices!   The original recipe for this French-Italian loaf comes from my favorite (so far!) Gluten Free Cookbook: Annalise Robert’s Gluten Free Baking Classics.  I’ve amped it up by adding Rosemary and Sea Salt into the mix, and the result is nothing short of addictive!

   

I’ve mentioned before how much I love Rosemary.  It’s a key ingredient in my Rosemary and Roasted Garlic Cream Pasta.

I also keep a pretty decent “stash” of Rosemary on hand.

This bread starts with one of Annalise Robert’s (aka The Food Philosopher) Bread Mixes from her cookbook.

It’s a pretty simple mix, based on Millet and Sorghum flours and a few starches.  I make the mix ahead and store it in a labeled ziploc freezer bag, with the proportions written right on the bag so that I don’t have to look up the recipe each time I need to replenish my supply. 

I measure the flours right into the bag and whisk together.  If you have a sensitivity to corn, you can just increase one or both of the other starches to compensate, with like results.

Incidentally, this is the same flour mix used for my go-to Gluten Free Pizza recipe.

The Millet Flour gives the bread a slightly nutty taste. It’s not as fluffy a bread as a gluten-containing version may be, but it’s got great texture nonetheless and even more importantly, it has a fabulously crunchy crust!  You won’t be able to keep your hands off it!

Let’s get cooking. 

The recipe below is doubled, so you’ll get two nice long loaves with these proportions.

You’ll need:

 4 Cups Bread Flour Mix A (See photo above)

2 1/2 tsp Xanthan Gum

1 3/4 tsp Salt

8 tsp Sugar

2 pkgs Instant Dry Yeast (NOT quick rise)

4 tsp Olive Oil

2 Cups Water, heated to 110 degrees

2 heaping Tbsp Dried Rosemary

Non-stick Cooking Spray (be sure it’s gluten-free!)

What to do:

Spray French Bread Pan with non-stick cooking spray.  The pan is not optional!  Gluten-free doughs spread quite a bit while rising and you really need the structure the pan provides.  I found my French Bread Pan really inexpensively on Amazon.  I also got my Italian Bread Pan at the same place.  You can pick up Annalise Robert’s cookbook there as well and if you spend $25, they often have free shipping. 

You’re supposed to also lightly dust the pan with rice flour.  I forgot this step and panicked the whole time this was cooking, but it slid effortlessly off of the pan anyway.  Whew!  Don’t be a rebel like me, though – follow the instructions! :-)

Place all dry ingredients (except Rosemary) into a large mixing bowl.

Combine well using whisk or beater attachment of mixer.

Add Water (110 degrees) and Oil.

Mix until just combined, then scrape down bowl with spatula.

Mix on high speed for 3 minutes.

Add Rosemary by crumbling into bowl between fingers.

Mix on high for one more minute,then spoon into pan into two long loaf shapes.

Wet a spatula with warm water.

Use spatula to smooth the surface of the dough in the pan.

It doesn’t have to be perfect.  Just perfectly imperfect!

Let rise for 30-40 minutes until about doubled in size.  I use an overturned Rubbermaid container as a “Proofer”.

Pretty clever, huh?

Preheat oven to 400 degrees while bread is rising.

Five minutes before placing dough into oven, place a pan filled about 1″ with water onto bottom rack of oven.

And don’t you dare even start with how dirty my oven is!!  I’ve been much too busy working and cooking and scrapbooking and blogging – emphasis on working –  to do anything about it!!! 

Sprinkle surface of dough with lightly ground sea salt and then coat lightly with non-stick spray.

Bake on middle rack in oven for 40 minutes, then remove bread from pans and place loaves directly on middle rack for another 5 – 10 minutes to crisp up the bottom crust.

Remove from oven and cool on wire racks.

This bread is awesome spread with Walnut & Basil Pesto sitting beside Roasted Garlic Cream Pasta, with a side of Marinated Tomatoes and Basil.   Mmmm,  Mmmm Good!!!  This is a definite “must try” recipe, so please make this and tell me if you love it as much as I do!

September 12, 2010

Gluten Free Quinoa Tabbouleh

My job has been a little too busy for my tastes lately.  Since I work from home, I usually have a fair amount of free time on my hands for cooking, baking, scrapbooking and of course, blogging!   Just think of all the free hours that add up since I save on a long commute to and from the office.  Not to mention not having to shower, get dressed, or apply makeup!  Okay, you probably think I’m joking, but on some days you just might find me chained to my desk (not to worry – only figuratively) and still in my jammies still at 2 o’ clock in the afternoon! 

On these crazy busy days, it helps to have a quick lunch ready to go so I can just grab it and head right back up to my home office.  This dish is perfect served alongside Baba Ghanoush, with a grilled pita or a few raw veggies for dipping.

Traditionally, Tabbouleh is made with Bulgar.  On a Gluten Free diet, Bulgar – which is made from Wheat – is, of course, a big fat No-No!  Yet Quinoa makes a delightful stand-in for the grain and improves on the nutritional value as well.  Unlike wheat, Quinoa’s amino acids form a complete protein, so you can feel even better about this vegetarian dish!

Have you tried Quinoa yet?  This seed (it’s not a grain) is from the Chenopodium quinoa plant.  It originated in South America and was revered among the Incas, but scorned by the Spanish colonists.  What fools those colonists were, because Quinoa is highly nutritious, loaded with fiber, and quite tasty!  It’s also easy as pie to make – it cooks up just like rice!   One of my best friends, who is Gluten-Intolerant, keeps a bowl of cooked Quinoa in her refrigerator.  She tops it with Honey and Cinnamon for a quick breakfast before rushing out the door to work on frantic mornings.  She’s a clever girl!

Okay, enough small talk.  Let’s make lunch.

You’ll need:

1 Large Bunch Fresh Parsley

1 Handful Fresh Mint Leaves (I used Lemon Mint.  If you don’t have Mint at all, you can omit it.  The dish won’t be quite the same, but still will be good!)

1 small Tomato

1 slice Red Onion

Juice of 1 Lemon

2 Tbsp Olive Oil

1/2 cup Cooked Quinoa

Salt & Pepper

What to do:

Rinse, drain, and remove tough stems from Parsley.  Then, chop it and throw it in a bowl.

So that it won’t feel left out, chop up the mint as well.  Toss it in with the Parsley.

Ditto the onion…

and Tomato.

To the bowl, add Lemon Juice…

and Olive Oil.

Now, add the cooked Quinoa and a sprinkling of salt and pepper (about 1/4 tsp each).

Stir it all together.  Can’t you just smell it?

Ta dah!

You can serve this up straightaway but for the best flavor, let it sit for a while first to let the ingredients mingle.  My kids like this salad packed into a pita pocket or rolled into Flatbread as a sandwich filling.  And how awesome would this be sprinkled atop Hummous on a sandwich?!?!

Spawn #2 gives this a big thumbs up!  I hope you like it, too! :-)

September 2, 2010

Baba Ghanoush

Filed under: Appetizers & Dips,Recipes,Vegan,Vegetarian — Tags: , , , , — admin @ 6:49 am

Or Baba Ganoush’.  Or Baba Ghannouj.  Or Baba Ghannoug.

                                                                                                                                                                                                                                          

Anyway it’s spelled, this is my favorite amongst favorites of the Greek restaurant dishes.  Sure, Hummous rocks my world.  I’m very fond of Tabbouleh.  And of course, I love me some Greek Salad.  

But Baba Ghanoush holds a very special place in my heart.  It’s creamy.  It’s smokey.  It’s so satisfying and nutritious. 

And until now, I was never able to replicate the restaurant flavor at home.  I tried a few times, but each attempt was followed by a soupy, not-at-all-smoky-tasting bowl of mush which ended up in the trash.    Maybe my inability to recreate this dish well is why I held it at such high esteem among the other Mediterranean recipes.   Absense makes the heart grow fonder, they say.  (Who exactly are “they”, by the way?  Does anybody really know?)

I saw this recipe over at Tasty KitchenThe Parsley Thief had posted it, and even though I had tried to make Baba Ghanoush time and time again, the recipe caught my eye and I was inspired to give it one last chance.  I’m so glad I did, because this is the Baba Ghanoush of my dreams!

I’ve roughly doubled the recipe here, just ’cause I just can’t get enough of this stuff.

What you need:

2 Medium Eggplant (Mine were slightly overgrown fruits from my own garden)

2 Cloves Garlic, peeled

2 tsp Course Sea Salt

1/3 Cup Tahini (Sesame Paste)

4 Tbsp Lemon Juice (or the Juice of 1 Lemon)

Olive Oil

Chopped Fresh Parsley

What to do:

Prick eggplant (both the normal and mutant-looking one) with a fork in a few places and place on grill over medium heat. 

Cook, turning as needed, until nearly completely blackened all over.

Turn off grill, close cover and let cool for a couple hours.

Remove eggplants to dish, cover and chill in refrigerator for 24 hours.

Cut into eggplant and scrape flesh from blackened skin.  Or vice-versa. 

Either way, it’s going to be a slimy job, but somebody has to do it.

It won’t look pretty either.

Place the “guts” in a colandar.

It’ll be worth it, I swear.

Discard the burned skins, unless you can think of something crafty to do with them.

If you can think of something crafty to do with these, well then….move over, Martha!

Let the pulp sit in the strainer for half an hour or so to drain off excess liquid.

Place Garlic, Salt, Tahini and Lemon Juice into the bowl of your Food Processor.

Add Eggplant pulp.

And pulse until smooth and creamy.

Remove to serving dish, and drizzle with olive oil and chopped fresh Parsley.

Serve with grilled pita wedges or fresh raw veggies.

It’s not even 7 a.m. yet and I’m thinking of tossing my granola and eating this for breakfast instead!  It’s so yummy!!

 
 

August 25, 2010

You Won’t Believe It’s Gluten Free “Mock Wheat” Bread

Filed under: Breads,Recipes — admin @ 8:27 pm

The sun came out, the birds started singing and I just about fell flat over when I tasted this amazing bread!

Admittedly, it’s been a while since my son actually ate wheat bread, but he insisted this tastes just like he remembers.  I took a bite myself and sure enough, it has that almost nutty flavor that you get with a wheat-based loaf.  I had tried a mock wheat bread recipe a long while ago, but although it tasted pretty good, the bread was a flop, quite literally. 

This time, I used my regular Gluten Free Sandwich Bread recipe and then tweaked the flour mixtures to include a little bit of Teff, which was one of the flours in that wheaty-tasting but badly formed loaf I’d tried previously.

I just love it when my experiments work out!

Look!  No sinking!

Cuting into it and suprisingly, it actually looks like REAL bread!  Just look at those air bubbles!

To make this – and trust me, you really want to make this – you’ll need:

2 1/2 Cups Brown Rice Flour Mix*

1/3 Cup Cornstarch

1/3 Cup Teff Flour

2/3 Cup Dry Milk Powder

1 Tbsp Xanthan Gum

1 tsp Salt

1 Pkg Active Dry Yeast

1 3/4 Cups Warm Water (110 degrees)

2 Tbsp Canola Oil

2 Large Eggs

*(Brown Rice Flour Mix – 2 parts Brown Rice Flour, 1/3 part Tapioca Starch, 2/3 part Potato Starch)

What to do:

Lightly grease (I used Canola Oil) a 9 x 5 inch loaf pan and line with Parchment Paper.

Place all dry ingredients into large mixing bowl.

Whisk together until combined.

Pour dry ingredients into bowl of stand mixer, and add Water, Canola Oil and Eggs. 

Mix until combined, scrape down sides of bowl with spatula, then mix on high speed for 5 minutes.

Spread into prepared pan.

Cover with plastic wrap which has been lightly sprayed with cooking spray.

Let rise for about an hour, or just until dough reaches top of pan.

Meanwhile, preheat oven to 350 degrees.

Remove plastic wrap and bake for 55 – 60 minutes, or until instant read thermometer measures 208 degrees.

Remove from oven, and let cool in pan for 5 minutes.

Remove from pan and let cool completely on rack before slicing.

Spread with butter and jam or eat as is.  This bread toasts really well, too. 

I am absolutely certain that this loaf will become our new “everyday” bread around here!  I hope you like it, too!

August 24, 2010

Super Savory Summer Salsa

Filed under: Appetizers & Dips,Recipes,Vegetarian — admin @ 1:26 pm

No joke – this fresh and tasty salsa will have you slurping what’s left in the bowl after you’ve scooped up all the chunky stuff with your chips!   I’ve made this over several summers now, and we never tire of it.  In fact, it’s the first recipe I think of when my garden tomatoes start turning red!  We can’t keep this stuff in the house.  I made a big bowl a few evenings ago and it was finished by the next night.  I made another big bowl last night, and it’s nearly gone again!

 

You’ll need:

3 – 5 Tomatoes, to make 2-3 Cups Chopped (I used a mix of Roma and Slicing Tomatoes)

2 Slices Red Onion, quartered

2 Cloves Garlic, peeled

1/4 Green or Red Pepper

1-3 Jalapeno or Serrano Peppers, seeded (If you like it really spicy, leave in the seeds)

2 tsp Sugar

1 tsp Salt

1/2 tsp Cumin

Juice of 1 Lime

1/4 cup Chopped Fresh Cilantro

What to do:

Place Onion, Garlic, and Peppers into bowl of your Food Processor.

Pulse until minced fine, then set aside.

Chop tomatoes and place in a large bowl.

Add Pepper mixture to bowl.

Add Sugar, Salt and Cumin.

Add Lime Juice,

and finally, Cilantro.

Mix together until well combined, and – if you can help yourself – wait at least a half an hour before serving.

Okay…maybe just one taste now!

For a special treat, warm up your tortilla chips for a few minutes in the oven (350 degrees) before serving.

Enjoy!

August 22, 2010

Mediterranean Restaurant Style Greek Salad & Dressing

Filed under: Recipes,Salads & Dressings,Vegetarian — admin @ 10:14 am

We used to visit a local chain of Lebanese Restaurants on the very rare occasions we dined out.  With a wide-range of vegetarian options on the menu, and really fresh ingredients, we were never dissapointed.  Besides, there was to-die-for-fresh-stone-oven-baked pita breads which they would bring to the table basket after basket so we could dip to our heart’s content in garlic spread, olive salsa, Hummus and Baba Ghanoush.   A visit there now would be absolute torture for the Gluten-Free member of our family, who would formerly eat his weight in pita breads on our visits!  So, the  only solution, short of trading him in for a gluten-tolerant child, was to learn to recreate all our favorites from the restaurant at home.  

Let’s start with the Greek Salad. 

We would always order two gargantuan-sized salads at the restaurant and split them with the kids.  Doused in a lemony-dressing, the taste is drastically unlike your typical coney-island-style greek salad, which usually consists of a couple of beets and sprinkling of feta atop some tasteless iceberg lettuce.

Can we build it?  Yes, we can! 

First, start with lettuce.  Shun the Iceberg.  This job calls for fresh, cold, crunchy Romaine.

Top with Tomatoes and slivered Red Onion.

Now, add good quality Feta Cheese, Beets, and Kalamata Olives.

Now, for the special ingredient. 

If you don’t want to share this secret with your friends when they ask for your recipe, that’s okay. 

Your salad will always have that certain “Je Ne Sais Quoi”. 

You’ll make friends and influence people around the world.

Okay, not really. 

But your Greek Salad will be better than all your friend’s Greek Salads.

Chop up some fresh Parsley.  Just the leaves, not the stems.  Sprinkle it all over.

You have no idea as to the magnitude of what you’d just done.

For the final touch on the Salad, add a few Greek Pepperoncinis and chopped Cucumber.

Make the Dressing. 

You really should do this step ahead of making the salad so the flavors have at least a few minutes to blend together.  I’m a rebel though, who relishes in testing boundaries.

Place 1/3 Cup fresh-squeezed Lemon Juice in a jar.

Add 2 Tbsp Water, 2 cloves fresh minced garlic, 1 tsp Dried Oregano, 1/4 tsp Salt and 1/4 tsp Sugar.

Cover and shake well.  Now, add 6 Tbsp Olive Oil.

Cover, shake until well blended and creamy.

If you do make this ahead, be sure to give your jar a good shake before pouring the Dressing over your Salad

This is really an easy, satisfying Salad to make at home for dinner, especially served beside Greek Lemon Rice Soup.

Made in big bowl, this would also work well to feed a crowd at a potluck,  and I guarantee you’ll be asked for the recipe. 

Now, whether you decide to share the secret, that’s between you and your conscience. 

As for me, I’ll never tell!

August 16, 2010

Multi Seed Flatbread Wraps – Gluten Free

Filed under: Breads,Recipes — admin @ 9:10 am

This is a variation of my Flexible, Foldable, Gluten Free Flatbread post.  But that wasn’t a step-by-step recipe AND that was only the basic version.  It’s time to go all Gourmet with it now!   This variation was inspired by my favorite Bagels from Trader Joes.  They are NOT Gluten-Free and are called “Everything” bagels and are topped with poppy seeds and garlic, among other things.  I absolutely LOVE sandwiches made on those bagels, but my poor GF son was missing out.  Thus, this recipe was born. 

 What you’ll need:

1 cup fine brown rice flour (I grind my own, but you can use Arrowhead Mills brand since it’s extra finely ground)

½ cup tapioca starch

2 Tbsp Sugar

2 tsp Xanthan Gum

1 Tbsp Instant Yeast Granules (or 1 pkg active dry yeast)

1/2 tsp Salt

¾ cup Water

1 tsp Cider Vinegar

2 Tbsp Extra Virgin Olive Oil

2 Eggs

What to do:

Line a 9 x 13 Jelly Roll pan with parchment and lightly dust with rice flour, set aside.

Place all dry ingredients into a medium bowl.

Whisk together until well combined, then set aside.

Heat water in a microwave-safe bowl or cup on high for about 30-45 seconds.

It can’t be too hot. 

It can’t be too cold. 

It must be just right for Goldilocks…er, I mean for Yeast-ilocks.

110 degrees is PERFECT.

To the water add 1 tsp Apple Cider Vinegar,

and 2 Tbsp Olive Oil.

Pour water mixture into your mixing bowl and add 2 eggs.

Mix to combine.

Once wet ingredients are combined, slowly add dry ingredients a spoonful at a time.

Scrape down sides of bowl,

and beat on medium/high for 4 minutes. 

Now, here’s a trick we also used for the Gluten Free Pizza

Fill a tall glass with hot water and place a metal spatula inside.

Scrape dough onto parchment lined pan.

Using the wet spatula, spread dough over the parchment.

You may need to keep wetting the spatula, to keep the dough from sticking. 

Keep going.

Go up until the edges of the parchment, but NOT touching the pan.  Like this:

Once you have the full pan covered, use a fork to poke indentations all over the dough.

Make like a chicken and PECK.

Now, select your toppings.  I use Poppy Seeds, Sesame Seeded, Dried Onion, Dried Garlic and Caraway Seeds.

You might use Rosemary and Sea Salt, Garlic and Parmesan, whatever.  The world is your oyster.

Sprinkle the surface with your desired toppings.

Cover (I use a Rubbermaid storage container turned upside down over pan as a “proofer”) and let rise for 35-40 minutes. 

While waiting for dough to rise, preheat oven to 425 degrees.

Your dough will puff up and it may appear to be an uneven thickness.  Don’t fret, that’s okay!

Bake for 11-15 minutes (mine is usually ready at 12 minutes) or until the top is lightly browned. 

Remove from pan, with parchment to acooling rack. 

Remove parchment as soon as you can by rolling it up underneath the dough. 

Keep rolling.

And that’s how I roll. :-)  Or, unroll in this case.

Once cooled, you can cut dough into desired-sized pieces.

Both my boys love this bread and usually, while it’s still cooling, they’ll sneak off a corner or two of the rectangle, making it difficult for me to cut into nice neat pieces!

I usually quarter the pan, by cutting with scissors in half and then in half again.

Now, make a sandwich!  You know you want to!

If you have any bread left (and I usually do, only because I double the recipe), you can store it in the refrigerator or freezer.  If you freeze it, be sure to separate the slices with waxed paper or parchment for easy removal.

Please try this – I think this bread will be a favorite for you!

August 14, 2010

Easy Ranch Dip and Dressing – Gluten Free

Filed under: Appetizers & Dips,Recipes,Salads & Dressings — admin @ 3:18 pm

I’ve always loved the taste of the Ranch Dressings I used to eat at restaurants.  No bottled dressings could ever come close.  I now realize it’s because the really good dressings were freshly made on site, and didn’t come from a bottle.  Now that I know the secret, I can make a great ranch dip and dressing at home, with no expensive envelope mixes, which I know will taste great and is Gluten Free, too!

You’ll need: 

1 Cup Sour Cream

½ tsp Dried Parsley

½ tsp Dried Dill

¼ tsp Garlic Powder

¼ tsp Onion Powder

1/8 tsp Salt

1/8 tsp Pepper

Buttermilk (If you are making a Ranch Dressing, rather than a Ranch Dip) 

Place all ingredients into a bowl.

Stir until well mixed and refrigerate for at least one hour to allow flavors to blend.

Serve with assorted raw vegetables.

This dip can also easily be made into a great Buttermilk Ranch Dressing by thinning the mixture with Buttermilk until it reaches the desired consistency.

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