Sunday, January 30, 2011
YAY! The rice flour tortilla recipe I developed can be made with millet flour as well! 1 cup flour in 1 cup water. They are easy to roll out if you put a dough ball in a gallon ziplock bag.
I bet other flours, like Buckwheat could be used as well. If anyone tries it, let me know!
Posted by Alex at 5:01 PM
Tuesday, January 25, 2011
Split Pea Soup
Green split peas (sorted and rinsed)
onions, garlic, celery (if you tolerate)
1) If you tolerate onions, celery and garlic, cook a small amount in a sauce pan with oil.
2) Add peas and water. Add twice as much water as peas.
3) Cook on med-low for 30-60 minutes.
4) Puree in a food processor or blender.
5) Serve with rice flour tortillas.
Posted by Alex at 11:50 AM
Monday, January 24, 2011
I made fish tacos and apple-pear pie this evening for dinner. Yum!
2 rice flour tortillas (see previous post)
2 fresh fish fillets
sweet rice flour
1) Mix a little bit of flour with salt. Dust the fish in the flour. Bake according to the type of fish until done. If you can tolerate it, mix in some cream of rice grits into flour mix and fry fish on stove top in a little oil/butter.
2) Make rice flour tortillas. Save third tortilla and set aside for pie. Keep tortillas for tacos warm on the stove top on low, flipping often.
3) Optional: chop up lettuce. Fry up briefly in a pan with salt (use cabbage instead and onions and oil/butter if you can tolerate).
4) Assemble by putting lettuce and fish inside tortilla.
1 uncooked rice flour tortilla
1 golden delicious apple, peeled and chopped
1 pear, peeled and chopped
sugar (1/2 cup to 1 cup, according to desire)
1) Place tortilla in a mini-springform pan or a small pie pan. Cut any extra pieces off if it doesn't fit inside nicely. Set aside.
2) Bake for a few minutes on 400F. Try to keep as much of the sides standing up as possible. It may be necessary to pull them up if the collapse. Bake until it has formed a shape, but not crispy!!!
3) Meanwhile, cook down apple and pear in a sauce pan with sugar. When soft, mash down with a potato masher. Cook until it looks like chunky applesauce.
4) Spoon fruit mixture into pie shell. Place extra shell pieces on top and put in oven.
5) After a few minutes when pie shell pieces on top start to become solid, pull pie out, wet a finger and gently wet top of pieces (you may need to do this a few times). Sprinkle sugar liberally over the entire thing.
6) Bake until sugar caramelizes and entire pie look solid. Remove and let cool before eating.
Posted by Alex at 6:51 PM
Thursday, January 20, 2011
Apple Chicken Stuffing
Rice Flour crackers, crumbled
Golden delicious apple, diced
chicken w/bone in
Celery, chopped (if you can tolerate)
1) Mix crackers, apples, and celery together. Place inside chicken cavity (or under chicken breast).
2) Bake as usual. Cover with a lid or foil.
3) Serve with rice.
Chicken Patty Sandwich
Ground chicken (ask butcher to grind fresh)
Cream of Rice grits, rice cracker crumbs, or puffed rice (from a rice cake), etc
optional: other flavorings such as onions, celery, etc if tolerated
1) Kneed salt, rice, and any flavorings into chicken. Form a patty.
2) Place on grill.
3) Serve with iceberg lettuce, pear ketchup, and a rice tortilla or pita
Cream of Rice grits
1) Mix salt, cream of rice, and rice flour together.
2) Make a well formed ball with a heaping Tablespoon of ground chicken. Dredge in flour mix and flatten slightly.
3) Bake (or pan fry in oil).
Posted by Alex at 11:27 AM
Tuesday, January 18, 2011
I have BREAD! It took becoming allergic to literally EVERYTHING in the world for me to figure it out. This is a great versatile recipe. :-)
1 cup water
1 cup rice flour
Boil water, then dump flour into the water and put on low. DO NOT MIX the flour in. Just let it sit in the boiling water for a minute. Then mix.
Let sit until just cool enough to handle.
Flour a flat surface or board. Sprinkle flour on top of dough and kneed. The more you kneed, the better the bread is. (there will be a point when it gets too sticky to kneed).
At this point, decide if you want tortillas, pita bread, or crackers. If you want tortillas or pita bread, divide into 3 parts. Roll out into a large circle (adding flour to the board and on top liberally to prevent sticking). If you want crackers, roll the whole thing out into a rough square.
Tortillas: Add to a hot skillet individually and cook on medium until just before it browns, but not totally browning. Flip over and heat the opposite side. Remove from skillet/griddle and add butter if desired, to keep it extra flexible (not necessary though), OR, cut into pieces and fry for tortilla chips.
Pita Bread: Place on a pizza stone or baking sheet. Cook at 350 to 400 degrees, watching to make sure they don't get too tough on one side. They should puff up. Flip over periodically, but be careful you do not pop the puff and burn yourself on the steam.
Crackers: Put rolled out dough on baking sheet. Sprinkle oil and salt on top and brush out (the thinner, the better. You can add other spices and cheese and stuff at this point too). Cut with a pizza cutter (that rolls) or a knife (this can be difficult because it is somewhat sticky). Bake at 400 until throughly crispy. This may take a while, so periodic taste tests are required. Cool before breaking apart.
***Adding spices and other flavorings to the water right before the rice would provide a lot of variety and additional flavors, if desired. You can add a bit of baking soda or baking powder to the flour as well for a little extra rising and flavor.
Posted by Alex at 2:31 PM
Sunday, January 16, 2011
Friday, January 7, 2011
ground meat (chicken, beef, lamb, etc)
rice (prepared as desired)
lentils, split peas or mung beans (prepared as desired)
onions, garlic, celery, other spices (as tolerated)
Iceberg lettuce or cabbage leaves
1) Fry ground meat. Fry with onions, garlic, spices, etc if those are tolerated.
2) Mix meat, rice, and lentils/peas/beans together.
3) Add mixture to lettuce or cabbage leaves. Tuck over sides and roll up into a log (you can use the same method as rolling a burrito). If desired, tie together with a string.
4) Steam rolls until lettuce/cabbage is just soft.
Posted by Alex at 12:49 PM