chocolate ginger pear crisp (also directions for gluten free)

I read blogs.  I actually got this idea from Lucullian's blog.  I love her pictures, which is really why I read it, but this is one of the few times I thought a recipe was something I was interested in.  I took my most favorite crisp recipe and changed it.  There is just a hint of ginger here.

I do not like oatmeal in my crisp topping, which I know is very common but it is not here.  The gluten free option is rather good.  I usually use a mixture of amaranth, sorghum, teff, tapioca starch and potato starch.  The texture with the gluten free flours is more similar to someone using quick oats in their crisp topping.  It is a cause for laughter.

Chocolate Ginger Pear Crisp

4 pears, peeled, cored, and sliced

1 cup semi- sweet chocolate chips

1/2 cup butter

3/4 cup sugar

2 teaspoons ginger

1 cup flour or 5 ounces of gluten free flours 

Preheat oven to 350 degrees Fahrenheit.

In a saucepan, put the chocolate and butter.  Heat on low heat until the chocolate is melted.  Add the sugar and ginger.  Mix well.  Mix in the flour.  Set aside.

In an 8 x 8 square pan (or something similar), put the pears.

Sprinkle the chocolate mixture over the pears.

I try to completely cover the pears.  Sometimes it is harder then others depending who is walking through the kitchen and snitching bits.

Bake for 45 minutes or until golden bits or pulls back from the sides.

Serve hot or cold.  With cream or ice cream if you wish but this is decadent enough we did not even try.

Do try to share (grin)

gluten free dairy free mac and "cheese"

It was one of those days at work where you just wish to start drinking before you leave.  Or do what we did and have a dinner party.  It must be something in the air because most people had that type of the day!  

I did come home to the beautiful bouquet above on my door handle.  My daughter loves me!

 

They watched over me while I made dinner for friends.

I made a mac and "cheese" that I could eat.

Gluten Free/Dairy Free Mac and "Cheese"

5 tablespoons olive oil

4 tablespoons potato starch

1/2 teaspoon ground pepper

two finger pinch ground paprika, ancho chile pepper, and chipolte chile pepper ground

4 cups hempmilk

8 ounces almond cheese, grated

1 pound gluten free pasta (we like Tinkayada)

Preheat oven to 350 degrees Fahrenheit.

In a large pot, fill with water and bring to a boil.  Add the pasta and cook until al dente.  Strain.  Put in an oven proof casserole dish.

In a large skillet heat the olive oil.  Add the potato starch, pepper, paprika, ancho, and chipolote.  Cook with the oil until bubbly and smooth.  Add the hempmilk a cup at a time.  Stir in the grated almond cheese.  Pour over the pasta and stir.  Bake for 30 minutes until bubbly and a bit golden around the edges.

There you go.  Macaroni and cheese, even though I used shells.  

The party was pretty fabulous.  Lots of laughter.  Thanks all for coming.

white bean stew

I like to read the New York Times on line.  This last Wednesday there was a recipe for white bean stew with sausage.  Now, there is a stall at the farmer's market that has fabulous bacon that I have been wanting to try their sausage.  I thought this was a wonderful opportunity.  But did I really follow the recipe?  Not really.  When do I ever?  Maybe when I bake.......

White Bean Stew with Sausage

2 tablespoons olive oil

1 pound white beans (my preference are white beans from Rancho Gardo)

3 tablespoons tomato paste

1 onion, minced

4 cloves garlic minced

1 teaspoon ground cumin

1 teaspoon ground thyme

1 teaspoon ground rosemary

1/2 teaspoon ground ancho chile

1/2 teaspoon ground chipolte chile

1/2 teaspoon ground smokey paprika

2 teaspoons salt

1/2 teaspoon ground pepper

1 pound italian sausage, sliced into chunks.

6 to 8 cups water or broth

In a crockpot (you can do this on the stove instead but this is easiest for me), dump the beans and 6 cups of water in.  Turn on low.  In a skillet, put in the sausage and brown.  Once browned, add to the beans.  Turn the heat down under the skillet to medium or medium low.  Add the olive oil to the skillet, add the onions and cook until golden.  Add the garlic and also cook until golden.  Add the rest of the spices and mix up well.  Pour everything in to the beans.

Now here is the hard part.  Cover this and walk away for about six hours (if on low).  You may wish to check the liquid level occasionally.

I dish this into a bowl and serve with bread.  It would be great with rice or pasta too.

Just so you know, I kicked up the herbs and spices compared to the New York Times recipe.  Doubled somethings.  Added others.  I always cook with what is in my refrigerator too.  So some vegetable ingredients went missing.  It did not seem to hurt anything.

By the way, that is Russell's most favorite spoon in the whole house!

gluten free gnocchi

We actually do not have to eat gluten free anymore.  Russell can digest gluten due to our lovely naturopath.  But his skin does better if there is less gluten in his life.  So I still experiment.  

I like gnocchi and one of my frustrations has been that I had issues making it gluten free.  Not anymore.

Gluten Free Gnocchi

1 pound potatoes (you want a dry, mealy potato, like a russet.  I used yukon golds here and it worked okay)

5 ounces gluten free flour (I used a mixture of amaranth, sorghum, and tapioca) 

1 teaspoon xanathan gum

1/2 teaspoon salt

2 tablespoons butter

Weigh out a pound of potatoes.  Put them in a pot of water and bring them to a boil.  Cook until you can poke them deeply with a fork.

When they are cooked through, peel them very carefully.  They are HOT!  (okay, so you can wait and let them cool but I never seem to leave that much time!)  Add the salt and butter.

Now mash them.  I actually mash them for much longer then I would mash them for mashed potatoes.  Measure out the flour and xanathan gum.  Add to the potatoes and mix in well.  Take a teaspoon of the dough and make it into a football shape.

Remember, these get bigger when cooked so I go for the small side.  They also work better if you can let them dry.  

Bring a large pot of water to boil.  Add the gnocchi.  They are done when they float to the top.

Here they are ready to eat.  I actually browned them a bit after cooking when I added them to the "fast" pesto I was making (through olive oil, basil, pine nuts, and salt in a pan until bubbling and pine nuts brown)

It was yummy!

frosting for the party

This is how my table looks when it is getting ready for cookie decorating.  There are usually more cookies.  I was still baking when I took this.  I have guests bring sprinkles or candies or anything they wish to put on the cookies.  I even have them bring special cookie cutters and I am always willing to bake more cookies.

I provide cookies and frosting (plates to take home on too).

Here is the frosting recipe:

1 cup powdered sugar

1 teaspoon vanilla extract or paste

1 teaspoon corn syrup (makes it harden faster so leave this bit out if you want slower drying)

2 to 4 tablespoons hempmilk or other type of milk

cake decorating colors.

In a small bowl, put in the powdered sugar.  Add the vanilla and corn syrup.  Start with two tablespoons of milk and mix in.  Add a bit more milk until it is the right consistency to spread or pipe.  If it gets too wet, add more powdered sugar.

At this point add color.  I use the food coloring that is used for cakes.  See that black?  That makes black frosting that does not taste bad.

I am willing to make all these colors if someone asks.  I usually do not have to.