Monthly Archives: July 2013

YumYum Spareribs

Drat. They liked it so much that there are no pictures to post.  But it was beautiful and very tasty. I don’t know if they actually licked the plates clean…(I did run them through the dishwasher before I put them back in the cupboard), but there weren’t any leftovers. Forget about that it was also completely gluten free. What? yes. Healthy, and safe to eat, and tasty. What? yes. Funny how that works out.

When I cook, I typically use a recipe. I have a ton of cookbooks and recipe files and usually just go with whatever it says to do. Tra-la. But now and then, I get a wild idea with ingredients that I find at the store and tonight’s dinner was just toss it in a bowl and see what happens. I purposefully started with no recipe and hoped for the best. Some sort of chef channeling thing probably. I might be watching too much Food Network programming…. what? yes. Here’s a close approximate of what happened.

YumYum Spareribs Stirfry

Mix in a bowl:

  • 4 T brown sugar
  • 2 T worchestershire sauce
  • 1/2 C gluten free tamari sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp red pepper flakes
  • 4 garlic toes,  minced
  • 1 small onion, minced

Pour  this mix over the spareribs in a 9 x 13 baking pan. Cover with foil and bake at 375 for 15 minutes. Uncover and turn the meat over. Spoon sauce over meat and leave uncovered. Return pan to the oven, and bake another 15 minutes.

Slice the meat,  and add to stir-fry pan. Add one entire bag of pre-sliced coleslaw mix – (cabbage and carrots),  and spoon some of the sauce from the baking pan over all of that to season and help steam the veggies, being sure to include the onions and garlic from the baking pan in with the cabbage. Stir until the cabbage is steamed to your liking. Serve over rice. We like Jasmine rice the best… make the kind you like.

Other veggies to mix into all of this would be great, too. The farmer’s market’s are bursting with amazing veggies this week. Throw some in and see what happens!

Tomatoes, squash, broccoli, peas, green beans or some sort of rice noodle will probably be in the mix next time I make this. It was pretty tasty, and it might make a good taco filling too. Next time, I will double the portions and hopefully have some left overs!

 

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Whatcha got? CELIAC

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Mini-Donuts!

The State Fair is less than a month away…. and the usual dread of hearing the refrain of “no donuts for you” is G-O-N-E.  gone gone gone.

Now, I can make my own!!!!

Oh, how I have missed you, Tiny Donuts! Welcome back.

minidonuts

Mini Donuts

Mix together:

  • 2 flax “eggs”
  • 2 cups of coconut milk + 2 tsps vinegar
  • 1/4 C softened/melty butter

Blend together in another bowl:

  • 5 C gluten free flour mixture blend
  • 1 C sugar
  • 2 teaspoons soda
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • 2 teaspoons magic pixie dust xanthan gum
  • 1 teaspoon nutmeg

Mix the wet ingredients with the dry ingredients by hand- and let it rest for 15 minutes. Pat the dough to just less than 1/2 inch thick and cut out circles to make the tiny donuts, just poke your finger through the middle to make the hole. Easy Peasy.  Even easier- just roll small balls of this dough to make donut holes. Munchkins? oh yes.

Fry in hot oil, roll in cinnamon sugar.

Take a bag of your own mini-donuts to the fair!