Over the 4th of July weekend I did a couple different GF recipes. The first was the Hawaiian Sweet Bread recipe from the Aug/Sept issue of Living Without. See the website for the recipe if you don't get the magazine. This recipe worked pretty good. I had some trouble getting my bread to rise. I finally put the bread on my deck in the sun to rise and that worked better than anyplace in our house. Apparently the house was too cool. My loaves rose pretty good but I think they did need longer. They were almost to the top of the pan when I took them out of the oven and then they sank as the cooled. So next time I'm going to focus on fluff. The taste of the bread was good though.
I also made a chocolate zucchini cake for the 4th of July party we had. I used the GF flour mixture and it worked wonderfully! This cake is a good one for substitution. It came out really moist and was as tall as the cake would have been with regular flour. I just got the recipe from a local church cookbook. We served it with homemade ice cream. Delicious!
Sunday, July 10, 2011
Friday, July 1, 2011
Zucchini Bread, Cherry Limeades, and Guacamole
Cherry limeades...what an awesome summer treat. These are GF I want to post the recipe because they are just so darn good. The last couple of weeks my husband and I have been making cherry limeades every evening. We got into making our own a couple of summers ago after my mother-in-law made some for us. She used to work at Lo-Mar so she knows all the secrets. Lo-Mar had the best cherry limeades. I'm probably giving away the family secret here but they are so good I just have to share.
Melinda's Cherry Limeades
-2 limes
-grenadine (or other flavoring of choice)
-simple syrup
-club soda
-ice
1. Make simple syrup. We use 1 cup sugar and 1 cup water. To dissolve the sugar, heat the water and sugar on the stove.
2. Fill cup 1/3 full of ice. We make ours in a 32 ounce cup.
3. Squeeze juice out of both limes. The recipe says to use 6 ounces of simple syrup. We usually use less. Less syrup makes the limeade more tart, more syrup makes it less tart. You can play around with that.
4. Fill cup almost to the top with club soda. Then add grenadine. Stir. I usually pour in enough grenadine to make the limeade nice and red and then taste. If it's not enough cherry I add more.
TIPS: We tried POM pomegranate juice the other day. It's good but not as good as the cherry version. You can add any flavor you'd like just like they do at a certain drive in fast food place. We get our cups from gas stations. They come with plastic lids most of the time which is also handy if you want to make one and take it somewhere. Instead of using a lime press, we've found it easier to use a lemon press. The lime one was really too small for our limes. We buy those at Sam's. You can get a big bag of them for around $3 instead of paying .50 for one at a grocery store.
My next recipe is guacamole. Also GF but not why I'm posting it. Five years ago I wouldn't have touched the stuff with a 10 foot stick. I don't know why. Probably because I never ate it growing up so I was assuming I didn't like it. But my husband talked me into trying some and I've been a fan ever since. For some odd reason we decided to try making our own the other night. I thought it was awesome! The only mistake we made was buying an avocado that was too firm. It didn't mash well so the guac was kind of lumpy.
Guacamole
-2 avocados
-cilantro
-1 Roma tomato
-2 Serrano peppers
-small white onion
-1 tsp. salt
-lime juice
1. I put the cilantro in a food processor with 1/4 of the onion. I also put in 1/2 the tomato (take out seeds and ribs) and 1 1/2 of the peppers (take out ribs and seeds). I pureed it up as best as I could.
2. I got the avocados out of their skins and mashed them up in a bowl with the food processor mix and the salt.
3. Sprinkle with lime juice and mix some more. This should keep it from browning, at least for a little while.
TIPS: This is also a recipe you can play around with. If you want it hotter, use more pepper or leave some seeds in. The cilantro is something that you'd have to add to taste. We threw in maybe 8-10 leaves. When we were done eating, we put in more lime juice and covered it with plastic that was tight against the dip and put it in the fridge. The next morning the top was brown but the stuff on the bottom of the bowl was still green and good to eat.
This last week I also made gluten free zucchini bread with a homegrown zucchini. It is pretty good. It's even been approved by my sister-in-law. I think that's the ultimate test of a GF recipe. If non-GF people like it then it's good. Here's the recipe I use for that.
Zucchini Bread
-3 eggs
-2 c. sugar
-1 c. oil
-3 tsp. vanilla
-1 tsp. baking soda
-1/2 cup nuts (optional)
-3 c. grated zucchini
-1 tsp. salt
-3 c. GF flour mixture (see here) or regular flour
-1/2 tsp. baking powder
-2 tsp. cinnamon
1. Combine eggs, sugar, oil, and vanilla. Mix well.
2. Add rest of ingredients. Mix well.
3. Bake 1 hour at 350 degrees.
This make 2 loaves.
And aren't those the simplest directions ever?
Tomorrow project - gluten free Hawaiian sweet bread. I'll let you know how it goes.
Melinda's Cherry Limeades
-2 limes
-grenadine (or other flavoring of choice)
-simple syrup
-club soda
-ice
1. Make simple syrup. We use 1 cup sugar and 1 cup water. To dissolve the sugar, heat the water and sugar on the stove.
2. Fill cup 1/3 full of ice. We make ours in a 32 ounce cup.
3. Squeeze juice out of both limes. The recipe says to use 6 ounces of simple syrup. We usually use less. Less syrup makes the limeade more tart, more syrup makes it less tart. You can play around with that.
4. Fill cup almost to the top with club soda. Then add grenadine. Stir. I usually pour in enough grenadine to make the limeade nice and red and then taste. If it's not enough cherry I add more.
TIPS: We tried POM pomegranate juice the other day. It's good but not as good as the cherry version. You can add any flavor you'd like just like they do at a certain drive in fast food place. We get our cups from gas stations. They come with plastic lids most of the time which is also handy if you want to make one and take it somewhere. Instead of using a lime press, we've found it easier to use a lemon press. The lime one was really too small for our limes. We buy those at Sam's. You can get a big bag of them for around $3 instead of paying .50 for one at a grocery store.
My next recipe is guacamole. Also GF but not why I'm posting it. Five years ago I wouldn't have touched the stuff with a 10 foot stick. I don't know why. Probably because I never ate it growing up so I was assuming I didn't like it. But my husband talked me into trying some and I've been a fan ever since. For some odd reason we decided to try making our own the other night. I thought it was awesome! The only mistake we made was buying an avocado that was too firm. It didn't mash well so the guac was kind of lumpy.
Guacamole
-2 avocados
-cilantro
-1 Roma tomato
-2 Serrano peppers
-small white onion
-1 tsp. salt
-lime juice
1. I put the cilantro in a food processor with 1/4 of the onion. I also put in 1/2 the tomato (take out seeds and ribs) and 1 1/2 of the peppers (take out ribs and seeds). I pureed it up as best as I could.
2. I got the avocados out of their skins and mashed them up in a bowl with the food processor mix and the salt.
3. Sprinkle with lime juice and mix some more. This should keep it from browning, at least for a little while.
TIPS: This is also a recipe you can play around with. If you want it hotter, use more pepper or leave some seeds in. The cilantro is something that you'd have to add to taste. We threw in maybe 8-10 leaves. When we were done eating, we put in more lime juice and covered it with plastic that was tight against the dip and put it in the fridge. The next morning the top was brown but the stuff on the bottom of the bowl was still green and good to eat.
This last week I also made gluten free zucchini bread with a homegrown zucchini. It is pretty good. It's even been approved by my sister-in-law. I think that's the ultimate test of a GF recipe. If non-GF people like it then it's good. Here's the recipe I use for that.
Zucchini Bread
-3 eggs
-2 c. sugar
-1 c. oil
-3 tsp. vanilla
-1 tsp. baking soda
-1/2 cup nuts (optional)
-3 c. grated zucchini
-1 tsp. salt
-3 c. GF flour mixture (see here) or regular flour
-1/2 tsp. baking powder
-2 tsp. cinnamon
1. Combine eggs, sugar, oil, and vanilla. Mix well.
2. Add rest of ingredients. Mix well.
3. Bake 1 hour at 350 degrees.
This make 2 loaves.
And aren't those the simplest directions ever?
Tomorrow project - gluten free Hawaiian sweet bread. I'll let you know how it goes.
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