Wednesday, December 23, 2015
Our version is basically "potato salad!" :-) Just about 80 degrees in Houston today 2 days before Christmas, a cold salad just seemed right today! Usually served with a meat(smoked chicken or smoked salmon I have seen pork and beef even!!) but we like it as a side. I also commonly see diced beets thrown into this salad which we would love but Abby triggers to beets. But, just add a cup of diced beets to this recipe and you will end up with a beautiful pink salad!
Homemade coconut yogurt, homemade mayo(with homemade fruit scrap vinegar, homemade mustard and TJ grapeseed oil)and homemade fridge pickles allow this one to be free of corn. Abby tolerates a few bites of homemade pickle without triggering but the pea's that she used to do so well with she now pulls out. Still, even then this a big favorite around here. I have a good size bunch of fresh dill coming up which just made this that much better. This feeds us for a couple days so I recommend cutting the recipe in half for single meal for 4.
3 boiled,peeled, diced and cooled organic potatoes
4 boiled, diced and cooled carrots(same size as the potato )
2 cooled diced hard boiled eggs.
1/4 cup diced homemade dill pickles
1 cup peas
1/2 cup homemade mayo
1/2 cup homemade coconut yogurt
2 Tablespoons fresh dill
salt to taste(safe for you )
Mix it all together and allow to sit in the fridge for at least 3-4 hours for the flavors to meld.
Serve as a side or with diced smoked chicken or smoked salmon for a meal.
Posted by Diane at 11:09 AM
Tuesday, December 1, 2015
We are more about the cookies this time of year, but have been on a pie kick! :-) This one turned out great! I wish I had popped it under the broiler as the crumb was a bit soft, but I had no complaints.
Gluten free pie crust:
1 1/4 cups Gluten-Free All-Purpose Flour(homemade,store blends aren't completely safe)
2 teaspoons Domino's organic cane sugar(you can reduce this, or remove for a savory pie)
1/2 teaspoon guar gum(or ground chia, or psyllium husk powder)
1/2 teaspoon salt(I use pink himalayan)
6 tablespoons cold Palm Shortening(Tropical Traditions or Spectrum)
1 large egg
1 teaspoon Braggs apple cider vinegar(the only recognized corn-free vinegar)
1-3 Tablespoons COLD water
Combine all dry ingredients.
Cut in cold shortening into dry ingredients.
Add egg, vinegar, and start with 1 tablespoon cold water. If you cannot get it to form into a ball add 1 additional tablespoon of water at a time until it comes together. Your gluten free pie dough will be softer and sticker then traditional wheat crust dough.
Roll out between 2 sheets of parchment paper (wax paper is NOT corn-free)that are sprinkled with gluten free flour.
Once you have the pie crust in the pie pan chill it while you prepare filling and crumb topping.
5-6 large firm pears peels and sliced
1 tablespoon tamarind puree(or 1 tablespoon fresh squeezed lemon juice if safe for you.)
1 tablespoon freshly grated peeled ginger(juice and all!)
1/2 cup C&H Organic cane Sugar
2 tablespoons all purpose gluten free flour
In bowl combine tamarind,sugar, and ginger. Add pears and toss to coat well. Last sprinkle with the flour and toss well to coat. Place pear slices as flatly as possible into chilled crust(scrap any of the good sugar/ginger/tamarind out of the bowl and back on the pears too).
3/4 cup all purpose gluten free flour
1/2 cup C&H organic cane sugar
1/2 teaspoon pink himalayan salt(or safe for you salt)
a dash of ground clove(or safe for you spice like cinnamon, or allspice or nutmeg)
5 Tablespoons coconut oil.
Combine all the ingredients except coconut oil into a bowl. Then cut coconut oil into flour blend until fine crumbs form. Sprinkle crumbs over the top of the pears and gently pat down. (I piled my pears pretty high knowing they would cook down so it started out looking slightly mounded)
Place pie on cookie sheet and place in oven at 425 for 20 minutes.
After 20 minutes reduce heat to 350 and bake for another 40 minutes until browned and filling is bubbling.
Allow to cool completely before cutting and serving.
Posted by Diane at 3:21 PM