This is from a recipe card from grandma’s recipe box. Sounds fabulous. It is gluten free, but clearly not dairy free.
Butterscotch Rice- original recipe circa 1955
- 1 1/2 C scalded milk
- 1/3 C rice
- 2 T butter
- 1/4 tsp salt
- 1 C brown sugar
Put thoroughly washed rice into a double boiler and add the scalded milk. Cover and cook until rice is tender. Blend the butter, brown sugar and salt in a saucepan and heat over a slow fire until sugar is melted. Stir into hot rice and finish cooking. Pour into molds or dish. Chill and serve with plain or whipped cream.
Butterscotch Rice – GF CF
- 1 1/2 C hemp milk
- 1/3 C rice
- 1 T palm shortening
- 1/4 tsp salt
- 1 C Brown Sugar
It sounds so good!
This is great for a rainy cold weekend lunch. Guess what we are having today? It’s great over a bowl of rice, too. (SOME!!!)people at my house insist on meat in their diets… I could care less and don’t really eat meat. So this is good either way. Sometimes I just get out two giant pots on the stove and make both versions at the same time.
Veggie Veggie Soup
- 1 lb chicken thighs – cut into bite sized pieces (optional)
- 1 chopped onion
- 1 box of Pacific chicken stock
- 3 peeled and chopped carrots
- 2 peeled and chopped potatoes
- 1 C frozen chopped spinach
- 1 1/2 C frozen chopped broccoli
- 1 can cut green beans
- 1 peeled and chopped zucchini salt and pepper to taste
- 1 tsp poultry seasoning
- 1 T oregano
- 1 T Italian seasoning
Cover chicken bits with a little water- 2 cups?maybe. simmer until cooked through. Add all the veggies and chicken stock. Add seasonings. Simmer an hour, or until the carrots are cookedto your liking.
Muffins for breakfast, with a little bit of fruit. Perfect.
Oh, who am I kidding.. these are good anytime of day. Snacks on the run now covered. These freeze well too, so make a big batch. : )
- 1/2 C palm shortening
- 2 eggs – (replaced with 2 T flax meal and hot water)
- 3/4 C brown sugar
- 1/2 C brown rice flour
- 3/4 C potato starch
- 1/4 C tapioca starch
- 2 tsp vanilla
- 1/4 tsp ginger
- 1/9 tsp nutmeg
- 1 C coconut milk/hemp milk
- 1 tsp xanthan gum
- 1 tsp soda
- 1 tsp baking powder
- 1 tsp cream of tartar
- 1 C mini chocolate chips
- Optional: 1/2 C unsweetened coconut flakes
Bake mini-muffins at 350 for about 10 minutes.
Pancakes for supper. Appetizers, lunch, whatever. Serve with sweet chili sauce to dip them in. Ketchup works, so does ranch dressing. I would bet that hummus or salsa would be fab as well, but I haven’t tried that yet.
- 1/4 C potato starch
- 1/4 rice flour
- 1/2 tsp salt
- 1/2 C water
- 2 eggs (ground flax meal +HOT water)
- 1/2 tsp xanthan gum
- 1/2 C veggies (I used minced green beans, shredded zucchini, minced cabbage, minced onion)
Mix batter, add veggies, pour into pan, cook them up like pancakes.
We liked them in any sort of dip we could think of. They will be in our bento boxes this summer for sure.
Who doesn’t love Mardi Gras? Well. It’s over, for this year anyway…but I found a new treat. It mimics the jam filled donuts that I loved when I could still eat wheat, eggs, cream and butter things, fried in oil. … yadda yadda.
These are better. Really. I promise. And baked, not fried… sweet dough.
I added raspberry jam to each “pocket” that I made with a dumpling folder I found at an asian market. (They also sell the dumpling folders in several sizes on Amazon.com)
I made the dough with:
- one recipe of wonder dough, and added……
- 1 T gluten free vanilla (found at Costco)
- 3 T granulated sugar
Mix dough. Pat out a golf ball sized bit of dough into a flattened circle. Set that on the dumpling folder. Spoon in a teaspoon of jam. Fold it to press the edges. You could also just do this with a fork.
Bake for 20 minutes at 400.
Roll each Jam Pocket in powdered sugar, (I use Trader Joe’s powdered sugar with tapioca starch- most other brands use corn starch) and let cool on a wire rack.
They are not only gluten-free, but they are also soy and egg-free. Be still my heart.
I heart PEEPS. Is it any wonder that candy that does not make me sick is surprisingly a fav? really??
I hoarded the Halloween ghost PEEPS, until the Christmas PEEPS were out. But I have now gone completely through my stash of Christmas PEEPS and am looking forward to all the Easter PEEP-y goodness that is bound to hit stores shelves any darn second. It’s only six weeks until Easter… they should have it out soon.
EGG FREE! Dairy-FREE! SOY- FREE! tapioca pudding! And it tastes exactly the same as the long standing “perfect” recipe off the box of Instant Tapioca Pearls, the food of my childhood.
Well.. I can’t have that anymore, I had to find the “real” tapioca pearls at the International Market down the road. Surprizingly, they come in many sizes, and some shocking colors. I can’t quite bring myself to buy the food color additives, but it’s interesting that the crazy version isn’t available in American grocery stores.
Back to pudding. Make this soothing pudding. It’s amazingly comforting.
Ahhhh.. comfort food.
- 2 C water
- 3 T tapioca pearls
Boil the water in a saucepan. Turn the heat down to a simmer, and add the pearls, whisking them constantly to keep them from clumping. Simmer for 15 minutes.
- 3 T sugar
- 1/8 tsp salt
- 3/4 C coconut milk
- 1/3 C unsweetened coconut flakes (Bob’s Red Mill)
Simmer another 15 minutes or until it’s the consistancy that you like. I like it thick.
Enjoy!! : )
It is fabulous. I am telling you, it’s real bread. I can’t stand it. I am completely sure that if you don’t understand my excitement, that you can buy bread at any store you please. Being able to buy convience food of any sort has gone by the wayside here.
I have gone without sliced bread for YEARS, people. Simply and flat-out years.
This is amazing. I am in awe.
Gluten-free, egg-free, soy-free.. and I love it. I heart bread.
I am totally having a sandwich for lunch. ahhhhhhhhhh.
So now we have three options in the bread category. I am so happy : )
1.) wonder dough to make breadsticks, pizza crust, calzones, filled dumplings, rolls, sandwich buns, roly-poly buns and cinnamon rolls, and whatever….
2.) sliced bread with this real bread option recipe
and 3.) the flax seed bread that is so great as buns, or flat bread
We are under a tornado watch for the rest of the afternoon. I am making soup.
Tornado Watch Soup
- 1 pound of browned ground pork, turkey, whatever
- 1 large onion , chopped
- 1 large can of crushed tomatoes
- 1 large carrot, chopped
- 4 zucchini, peeled and chopped
- 4 C chopped baby bok choy leaves
- 4 C chicken broth, add more as needed
- 1 vegan boullion soup cube
- 2 tsp Italian seasoning
- 1 tsp salt
Place all in a large crockpot. Set to “high” for 5 hours.
Add 1 C cooked rice at the end. Stir and serve.