Very simple and very good.
Ingredients
1 lb shrimp, uncooked, peeled, and deveined
2 red bell peppers cut into thin strips
1 8 oz package snow peas
1/4 cup white wine
your favorite cooking oil
Heat the oil in a large frying pan over medium-high heat. When hot, add the red peppers and snow peas and cook for a few minutes until they just start to soften. Add the shrimp and white wine and cook, stirring constantly, for a few minutes more until the shrimp is pink and most of the liquid has evaporated. Makes about 4 servings.
Wednesday, June 13, 2012
Saturday, June 9, 2012
Gluten Free Veggie Burgers
Okay, these are a little bit tricky to make, but once you've done a couple you'll be good at it and they are very worth it. Especially if you like zucchini.
Ingredients:
3 medium zucchini, finely grated (use the side of the grater with the small holes) - about 3 cups
1 small carrot, finely grated
2 bell peppers, any color, finely diced
1 tbsp smoked paprika (or regular paprika or chili powder)
1 tsp garlic powder
2 tsp onion powder
3 eggs
1 1/2 cups brown rice flour
Mix everything together in a large mixing bowl. Let it sit for about 10 minutes to let the rice flour absorb some of the liquid. Heat a small amount of oil (just enough to keep them from sticking) in a 10-12 inch frying pan over medium-high heat. When the pan is hot, take about 1/4 cup of the mixture in your hands and squeeze it gently over a new bowl to get some of the liquid out (you don't have to get it all out, just squeeze it a bit). Until you kind of figure out what you're doing, just make 1 at a time. Once you get in the zone you'll be able to fit about 3 at a time in the pan. Flatten the mixture in your hands and put it in the frying pan, the flatten it out a bit with the back of a spoon. You're aiming for about 1/4-1/3 of an inch thickness. Cook for a few minutes, until the bottom is golden brown and it slides around the pan easily without falling apart, flip it over. Immediately use your flipper to flatten it again, and cook until the other side is golden brown. If the first couple that you try fall apart, don't worry about it. Put the fallen-apart mess back in the mixing bowl with the rest of it and try again. It will work eventually! You can freeze these if you want to - just stack them with pieces of wax paper or parchment between them. Reheat them in the oven at 350F until heated through.
Flour substitutions - feel free to sub any flour you want to use (even glutenous flours if you're one of my non-GF readers - just don't feed them to your celiac friends!). If you're using coconut, almond, or some other nut flour, try only using 1/2 a cup. Those flours absorb liquid a lot easier. I haven't actually tried coconut or almond flour, so if you try that, feel free to leave a comment and let us know how it worked!
Makes about 20.
Ingredients:
3 medium zucchini, finely grated (use the side of the grater with the small holes) - about 3 cups
1 small carrot, finely grated
2 bell peppers, any color, finely diced
1 tbsp smoked paprika (or regular paprika or chili powder)
1 tsp garlic powder
2 tsp onion powder
3 eggs
1 1/2 cups brown rice flour
Mix everything together in a large mixing bowl. Let it sit for about 10 minutes to let the rice flour absorb some of the liquid. Heat a small amount of oil (just enough to keep them from sticking) in a 10-12 inch frying pan over medium-high heat. When the pan is hot, take about 1/4 cup of the mixture in your hands and squeeze it gently over a new bowl to get some of the liquid out (you don't have to get it all out, just squeeze it a bit). Until you kind of figure out what you're doing, just make 1 at a time. Once you get in the zone you'll be able to fit about 3 at a time in the pan. Flatten the mixture in your hands and put it in the frying pan, the flatten it out a bit with the back of a spoon. You're aiming for about 1/4-1/3 of an inch thickness. Cook for a few minutes, until the bottom is golden brown and it slides around the pan easily without falling apart, flip it over. Immediately use your flipper to flatten it again, and cook until the other side is golden brown. If the first couple that you try fall apart, don't worry about it. Put the fallen-apart mess back in the mixing bowl with the rest of it and try again. It will work eventually! You can freeze these if you want to - just stack them with pieces of wax paper or parchment between them. Reheat them in the oven at 350F until heated through.
Flour substitutions - feel free to sub any flour you want to use (even glutenous flours if you're one of my non-GF readers - just don't feed them to your celiac friends!). If you're using coconut, almond, or some other nut flour, try only using 1/2 a cup. Those flours absorb liquid a lot easier. I haven't actually tried coconut or almond flour, so if you try that, feel free to leave a comment and let us know how it worked!
Makes about 20.
Wednesday, June 6, 2012
Homemade breadcrumbs, croutons, and stuffing
There are commercially available versions of all of this, but it is so much less expensive to make your own. You can do all of these things with regular bread too if you are one of my non-GF readers.
Breadcrumbs
Save dried out bits of bread (or epic bread baking failures) in a paper bag. Once they are dry, you can grate them with a cheese grater or put them in the blender to turn them into crumbs. If you want to expedite the process, just toast some bread until it dries out and do the same thing. Store breadcrumbs in a ziplock bag in the freezer and use whenever you need them.
Croutons
Cut some slice of bread into cubes. Place in a bowl and toss with a bit cooking spray or oil and herbs and spices of your choice (or just leave them plain). Bake in the oven at 350 F until they are dry (about 20 minutes usually), checking often to make sure they don't burn.
Stuffing
Make some plain croutons. You can either use them in your favorite stuffing recipe or in my favorite stuffing recipe, which is the following. Put the croutons in a casserole dish with sautéed diced onions and celery. Add some dried sage and cover with just enough chicken or veggie broth to moisten the croutons. Stuff your turkey with it or bake in a casserole dish. Baking temperature and time is pretty flexible, but if you're just making stuffing and not putting in with other things that are baking, 350 F for 20-30 minutes works well.
Breadcrumbs
Save dried out bits of bread (or epic bread baking failures) in a paper bag. Once they are dry, you can grate them with a cheese grater or put them in the blender to turn them into crumbs. If you want to expedite the process, just toast some bread until it dries out and do the same thing. Store breadcrumbs in a ziplock bag in the freezer and use whenever you need them.
Croutons
Cut some slice of bread into cubes. Place in a bowl and toss with a bit cooking spray or oil and herbs and spices of your choice (or just leave them plain). Bake in the oven at 350 F until they are dry (about 20 minutes usually), checking often to make sure they don't burn.
Stuffing
Make some plain croutons. You can either use them in your favorite stuffing recipe or in my favorite stuffing recipe, which is the following. Put the croutons in a casserole dish with sautéed diced onions and celery. Add some dried sage and cover with just enough chicken or veggie broth to moisten the croutons. Stuff your turkey with it or bake in a casserole dish. Baking temperature and time is pretty flexible, but if you're just making stuffing and not putting in with other things that are baking, 350 F for 20-30 minutes works well.
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