140 replies to this topic

[tarnalberry]

Eat Your Oatmeal Muffin
4-5 dozen mini-muffins

3 cups gluten free oats, ground (coarsely) in the blender
1 cup millet flour
1 tsp baking powder
1 tap cinnamon
Pinch each allspice, nutmeg, salt
6 bananas
4 eggs
1 tsp vanilla

Mix wet ingredients thoroughly in a blender. Mix in to dry ingredients.
Spoon into mini-muffin tins and bake in a 300F oven for 15 minutes (or so).

Good texture, but they've got some heft.

[tarnalberry]

It's hot in Seattle, I wanted lunch, but didn't want to cook, and so we have (with guesses on the the amount of ingredients, because I didn't measure a thing):

Lentil-Rice Salad
Serves ~2
-----------------
1 cup leftover brown rice (we always make more than we need for leftovers)
1 cup premade lentils (Trader Joe's sells these - they're AWESOME for this sort of thing)
1 tomato, chopped
1 carrot, grated
1 generous handful cilantro, chopped
4-5 tbsp salsa verde (again, I used Trader Joe's)
a few zests of lemon
pinch of salt

Combine the ingredients (or arrange as a salad, layered). Serve and eat.

[tarnalberry]

Butternut Squash and Bean Soup with Bacon
Serves 3-4

Ingredients
-----------
2 cans beans (I recommend cannelini or great northern beans)
2 cups diced butternut squash (1/2" cubes, about half of a butternut squash)
2 cups sliced spinach (about half a bunch)
1 package thick sliced bacon (half of it thinly sliced)
1/2 yellow onion, finely diced
4-5 cloves garlic, pressed
1 tbsp fresh sage (diced) or 1/2 tsp ground
1/2 tsp ground cumin
1 tbsp olive oil
2-3 cups water

Directions
----------
1. Heat olive oil in a wide pan, and add the onion. Sautee until browning.
2. Add bacon, stir and sautee.
3. Add garlic, sautee for 1 minute.
4. Add butternut squash, stir, and let saute for 2 minutes.
5. Add beans, sage, water, and cumin. Stir, cover, and cook for 15 minutes.
6. While the soup cooks, pan fry the remaining bacon, drain, and (when cool), dice into small pieces.
7. Add spinach to the soup, stir, and cook for 2-3 minutes.
8. Serve, topping with crisp bacon in the bowl.

[M-Rods]

wow fantastic recipes here, time to get my apron on

[tarnalberry]

Walnut Apple Cinnamon Granola

Ingredients
2 cups gluten free rolled oats
1 1/2 cups finely diced sweet apple
1/2 cup chopped walnuts
1/4 cup honey
2 tbsp walnut oil
1 1/2 tsp cinnamon
1/2 tsp salt
pinch cloves
pinch nutmeg
pinch ginger

Directions
1. Combine the wet ingredients and blend until the honey is well distributed.
2. Mix dry ingredients together.
3. Mix wet and dry ingredients until everything is equally moist. Hands might be easiest here.
4. Dry in a 200F oven for 4-6 hours, stirring every hour or so, until dried to your desired crispness.

[tarnalberry]

Salmon Cakes

Serves 3-4 (makes 6 cakes)

 

Ingredients

~12oz leftover salmon (or canned salmon, I would expect)

1 carrot, grated

2 shallots, finely diced (could sub ~1/4cup finely diced red, white, or yellow onion)

1 yellow or red bell peppe, finely diced

~1/4 cup finely chopped parsley ("a handful")

2-3 cloves garlic, crushed

2 eggs, blended

2/3 - 1 cup corn flour (you could sub sorgum, I expect, but it would taste different)

a generous pinch of salt

a few grinds of pepper

oil for pan frying (light olive oil, safflower, coconut... pick what you want from the higher-heat oils)

 

Directions

1. Flake the salmon into small pieces, mashing it a bit with a fork.

2. Add the carrot, shallots, bell pepper, parsley, and garlic and mix gently by hand.

3. Add the egg, and mix gently by hand.

4. Add the corn flour 1/3 cup at a time, mixing gently by hand, until you reach a consistency. that will stick together but isn't dry.

5. Taking ~1/3-1/2cup at a time (for me, it was "a reasonable handful", but I have small hands), form 6 patties.

6. Heat a skillet on high, add oil (~1/8"-1/4", depending on your preferences), and cook in two batches of 3.  Fry for ~4-5min on each side, until cooked through, turning skillet down to medium (or medium high, this all varies depending on your stove and pan) after the first side of the first batch.

 

Optionally, serve with a dressing made of ~2tbsp mayo, ~3tbsp fresh lime juice, a bit of dried onion and dried garlic, a pinch of salt, and a grind of pepper.