This is my own variation of the ubiquitous flourless peanut butter cookie recipe. They are a bit gooey when they first come out of the oven, so let them sit for a few minutes before trying to get them off the cookie sheet.
Ingredients:
1 cup Nutella
1/2 cup chocolate chips
1 egg
1 tsp baking powder
Preheat oven to 325 F. Grease a cookie sheet or line it with parchment paper. Mix all ingredients and drop spoonfuls onto the cookie sheet. Bake for 10-15 minutes, until the cookies have spread out and the edges are starting to crisp. It usually takes about 12 minutes for me, but oven temperatures vary. Makes 12 large or 24 small cookies.
Saturday, June 16, 2012
Wednesday, June 13, 2012
Shrimp Stir-Fry
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.
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.
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.
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