Sunday, May 25, 2014

Spinach Dip

This is my favorite appetizer to order when we go to restaurants, however, when my kids are with us, we don't order it- because it is a Dairy based item. When I discovered Manchego cheese was Sheep's Milk and very similar to Parmesan, this was the first thing I thought of.  So tonight my kids had Spinach dip, and it is just crazy to me that it tasted EXACTLY like the restaurant dip I love!

I think it is just awesome that I can get cool things like Goats Milk Cheese and Sheep's milk cheese at Walmart just blocks from my house!  They also have Glutino Bagel chips and Purple Corn Tortilla chips.  I just recently learned that purple corn is always non-gmo, so I make it a point to always buy the purple ones. I buy the Mexican ones from Herdez to avoid the price hike for the 'organic' or 'non-gmo' label.

Spinach Dip

6 oz Spreadable plain Goat Cheese
5 oz wedge Manchego cheese (sheep's milk cheese) grated
3/4 cup Mayonaise (not fat free or miracle whip-  it won't work)
1 - 1 1/2 cups steamed spinach (can sub with frozen)
1 tsp Dried Minced Garlic
1 TBSP Dried Onion Flakes
1/2 tsp Louisiana sauce or Tabasco sauce
Pinch of Chilli Pepper Flakes

Stir to combine all ingredients.  Grease a 4x9 inch bread pan and bake 350 for 27 minutes or 'til the top is slightly golden.  I served it with Glutino Bagel Chips and Purple Corn Tortilla chips.

Wednesday, May 14, 2014

Funnel Cake

You know all those recipe posts that come through on your feed in facebook-  Well many times I see those mouth watering pictures as a challenge to make a gluten free equivalent. So, the other day a Funnel Cake recipe came through and I was like, "Did you just challenge me to make a gluten free Funnel Cake?  Cuz, I am pretty sure you did..." The kids and I decided that funnel cakes would make a perfect after school snack that day and we used this recipe.

State Fair Funnel Cakes

2 cups of my Homemade Bisquick Mix
3 TBSP Sugar
1  1/2  - 1  3/4 cups rice milk
2 large EGGS 
* * * *
Vegetable oil (for frying)

Place all dry ingredients into a bowl form a well and add the wet ones. Start by adding 1  1/2 cups Rice Milk and then increase if necessary.  For me it was nearly 1  3/4 cups. You want the mix to be just watery enough so that it does not come out of the funnel in spurts. Mix til lumps are gone.

Pour batter into a funnel while plugging the hole with your finger. In a small sauce pot (about 7 inches diameter), heat 1 inch oil til hot. Test by letting a drop of batter into the pan.  It should sizzle and change colors over a few seconds if the oil is ready.

Once hot, release finger from plugging the funnel hole and move your hand fast enough so that the batter forms strings in the oil.  If you move too slowly it will cause masses to form. 
Move the funnel around to make designs.

Brown on both sides--then immediately remove and drain extremely well. Let drain further while resting on a plate covered with paper towels

Top with cinnamon sugar or powdered sugar.

Monday, August 5, 2013

Pizza Crust Mix

I have always been pretty dead set against making mixes of flours.  However, we have not changed flours for at least 5 years now.  We also have several recipes that we regularly use.  SO, in addition to my Pancake Mix, I am now making a mix for the pizza dough.  We use it for pizza every other Friday and for hamburger buns on the off Fridays. Used enough to justify making a mix.  This amount of mix will make about 15 pizzas.
Pizza Crust

12 cup Rice Flour
6 cups Sorghum Flour
6 cups Tapioca Flour
6 cups Amaranth Flour
3/4 cup Gelatin
1/2 cup + 2 TBSP Guar Gum
4 TBSP Granulated Onion
2 TBSP Granulated Garlic
1/2 cup Italian Blend seasoning
4 TBSP tsp Baking Soda
2 TBSP Cream of Tartar
4 TBSP Salt
Mix all ingredients together in a large bowl or bucket.  I use a 3 gallon bucket to mix in and then transfer it to a container that is about 2.5 gallons. But just as easily you could store it in the same bucket, it just makes it easier to make sure it is thoroughly mixed if you are transferring the mix.  I don't worry about how the ingredients, but I do mix together after every 2 or 3 additions.  Then give it a good mix together at the end.

To use the Mix:

2 cups Mix
2 TBSP Fresh Ground Flax
1  TBSP Oil
1/4 cup Egg Whites or 2 eggs
1.5 cups water
* * * *
2 tsp Yeast
2 TBSP Warm Water
1 TBSP Sugar

1) If you are going to use the yeast option, mix last 3 ingredients together first and set aside while you mix the dry ingredients together in another bowl and create a well in it too add the wet ingredients in.  DO NOT add dry wet ingredients to the dry ingredients until the yeast mixture is ready to use (if you are using the option).  
2) Add the wet ingredients give it a QUICK mix (I actually put all ingredients into my Ninja and blend it on the dough option for 30 seconds). 
3) Pour into a 16 in pizza pan.   
4) Bake 350 for 23. minutes.