Cinnamon Rolls

1 cup warm milk ,110°-115°F, dairy-free use almond, cashew or coconut milk
1 packet rapid yeast/instant yeast , 2 1/4 teaspoons I used Red Star Instant Yeast
1/2 cup granulated sugar
1/2 cup unsalted butter , 110°-115°F melted (110°-115°), dairy-free use Earth Balance or Smart Balance
2 eggs , room temperature and whisked
1 teaspoon apple cider vinegar
**3 1/2 cups all-purpose gluten-free flour , I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
1 1/2 teaspoons xanthan gum , leave out if your flour already has it in it
Filling
1/2 cup unsalted butter , softened
1 cup brown sugar , packed
1 1/2 tablespoons ground cinnamon
1/2 teaspoon pure vanilla extract

It called for gluten-free flour. -->

**3 1/2 cups all-purpose gluten-free flour , I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

As someone who also has a far worse intolerance to corn and a substance unknown, I avoid all purpose gluten free flours.  So, instead I used 1 1/2 cup sweet white rice flour, 1 cup of coconut flour, 1/2 cup cassava flour, and 1/2 cup arrowroot. 

It also called for 2 teaspoons gluten-free baking powder and 1 1/2 teaspoons xanthan gum, which I didn't have or don't use.  I used 2 teaspoons of creme de tatar and 1 1/2 teaspoon of ground chia seeds.

Results:

It was a little but drier than I like, but it was probably because the cassava flour and maybe even coconut flour soak up a lot.  I may add a bit more milk next time.

The cinnamon fill and frosting both seemed really too much and too liquid.  Will add more butter, less milk, or refrigerate or something next time.



Resources:

https://www.mamaknowsglutenfree.com/gluten-free-cinnamon-rolls/

https://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking

Leek and Potato Soup

Reference:
https://www.simplyhappyfoodie.com/instant-pot-potato-leek-soup/

I feel like leeks are only something fancy, vegans know about.  Turns out, leeks are onions.  Who knew?!

Anyway, my boujie vegan friend made potato and leek soup, and I liked it, so 5 years later...here it goes.

Ingredients
2 Tbsp Olive Oil
3 Tbsp Butter
4-5 large Leeks, about 5-6 cups chopped (cleaned and sliced into half-moon shapes. Cut off the dark green part, trimming to the part where the color is a pale green)
2 cloves Garlic, pressed or minced (garlic powder - out of dried  minced garlic)
2 Tbsp Flour - brown rice flour
5 cups Chicken Broth (or vegetable broth) - 1 32 oz box
1 Bay Leaf
1 tsp Salt
1/4 tsp White Pepper (or black) - used tellicherry lack pepper 20/20 course
1 lb Gold Potatoes, cubed - used about 4 cups cubed
1/8 tsp Nutmeg (optional)
3/4 cup Half and Half - use coconut milk, 1 can 15.5 oz
Garnish - parsley
Added 1 tsp thyme


Instructions

"Press the Sauté button on the Instant Pot. When the display reads 'Hot', add the oil and butter."

Add 1 1oz frozen bag of miripoix

"Add the leeks and stir. Cook until soft, stirring occasionally. It's fine if they brown a little."
--Tip - how to clean and slice leeks --> https://toriavey.com/how-to/how-to-clean-and-slice-leeks/

"Add garlic and cook for about 30 seconds, until fragrant, stirring frequently."

"Sprinkle the flour over the leeks and stir. Cook for a minute to get the raw taste out of the flour.  Used brown rice flour.  Maybe will try Garbanzo bean too.

"Stir in the broth. Be sure to dissolve the flour and scrape the bottom of the pot so you don't get a 'burn' issue." -- For the "broth" I added about 4 cups of broth or a 32 oz box and added 1, 15.5 fl oz can of  coconut milk.

"Add the bay leaf, salt, pepper, and the potatoes, nutmeg. Stir." Added about 4 cups of potatoes.

Manual 10 minutes

Remove bay leaf and puree if desired

Another pizza crust -- with Cassava flour

This was pretty good thickness and doughy texture.  Having only super-thin crust for the last several years, it may take some getting used to.

Reference:
https://40aprons.com/perfect-paleo-pizza/ (note, I am not Paleo)

Pizza Crust
2 teaspoons active dry yeast
1 tablespoon honey
1 1/4 cups warm water

1 1/3 cups cassava flour
2/3 cup almond flour (substituted garbanzo bean flour)
1 cup arrowroot powder (substituted with arrowroot powder)
1 1/2 teaspoons kosher salt
3 eggs
3 teaspoons extra virgin olive oil

Revised Ingredient List

1 cup cassava flour
1 1/3 garbanzo bean flour

1 cup arrowroot powder
1 eggs

1 teaspooon of flax
 

Instructions

Note: I do not own a food processor or whatever fancy machine.  I actually just bought a hand mixer recently.  Lol.

"In a medium bowl, dissolve yeast and honey in warm water. Let stand until super foamy, doubled in size, and very fragrant, about 20 m."

I eat cheese (not milk though), so get whatever toppings you want ready -- mozzarella, parmesan, pizza sauce (Glorioso's on Brady in Milwaukee has the best pizza sauce), and your veggies and meat.  You can just use organic or regular spaghetti sauce in from a jar too.  Metro Market's simple truth sauce is affordable and good.

"Once your yeast has fully bloomed, make the pizza dough. With the dough blade fitted on your food processor, combine almond flour, cassava flour, arrowroot, salt, and olive oil in the food processor bowl. Attach lid and pulse a couple times to combine. Pour in yeast-water mixture and process until smooth and well combined. Add eggs and process until combined, scraping down the sides occasionally, if necessary. Process for 60 seconds to knead dough, then scrape out into large bowl. Let rise in a warm place for 60-90 minutes or until increased in size (It will not double). While dough is rising, prepare any pizza toppings." 

I just used a hand mixer.  I was surprised that it wasn't a ball. It was a bowl, but it did rise and turned out fine.

"Once dough has risen for 60-90 minutes and has increased in size, preheat oven to 500º F and insert a baking sheet upside down on the lowest rack. Divide dough into equal halves. Scrape one half onto a sheet of parchment paper and cover with cassava flour. Pat out into an even circle about 1/2" thick.

I saved half of the bowl of dough for pizza another day.

"Spread half of the tomato sauce on the pizza dough, leaving a thin crust..." Add cheese, pepper, and oregano.  Add other toppings.

"Slide the parchment paper (with the pizza) onto an upside-down baking sheet then carefully slide the parchment paper (with the pizza) onto the preheated upside-down baking sheet in the oven.

Bake for 6-8 minutes or until crust begins to brown. Remove from oven by carefully pulling parchment with pizza onto a cool baking sheet using tongs. Sprinkle with fresh basil leaves randomly over the pizza. Cut into wedges and serve."

*Next time add onion and garlic powder or seasoning to the crust.

Also, maybe I'll try
https://www.ottosnaturals.com/blogs/recipes/gluten-free-pizza-recipe

Spicy Cabbage Soup

Ingredients
2 tblsp of oil
2 boxes of beef stock or broth (added 1.5 32 oz boxes and a .5 box of bone broth)
1 teaspoon or so of dried garlic
1 bag organic mirepoix  (carrots, celery, onions - nice whole foods frozen bag short cut)
1 jalapeño chopped (sliced)

1/2 head green cabbage chopped

1/4 cup of organic tomato juice (no salsa)

2 tbsp low sodium soy sauce or tamari
2 tbsp sriracha or to taste
pepper to taste

1 tsp cilantro*newadd

1/2 tsp cayenne*new add

Did have ginger>
1/2 inch ginger peeled and diced2 carrots sliced in rounds

Instead used mirepoix 

2 stalks celery chopped
1/2 large yellow onion
1/2 cup chunky red salsa

Instant Pot Instructions
Add oil to instant pot
Hit Saute button and saute mirepoix mix and garlic till onions are clear
Add jalapeno, chopped cabbage, tomato juice/paste/or salsa
Add broth/stock
Add seasonings
Add soy sauce and sriracha

Resources:

https://www.thissavoryvegan.com/spicy-cabbage-detox-soup/

https://lydiasflexitariankitchen.com/spicy-steamed-cabbage/

Turkey a la king with rice

https://www.tasteofhome.com/recipes/turkey-a-la-king-with-rice/

Butternut Squash

*Penelope's favorite from Thanksgiving 2018

1 bag or container of cubed butternut squash
    Tried it once with the whole foods container of cubed and once with a bag of frozen organic
2 tablespoons olive oil
2 teaspoons cinnamon
1½ teaspoons sea salt
2 tablespoons honey

1/4 teaspoon of pepper

1/4 cup of chicken broth

Optional

¼ teaspoon aleppo pepper flakes or Cayenne

Instructions

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Preheat oven 375 degrees F.
Evenly distribute butternut squash on sheet, drizzle with olive oil, toss to coat.
Sprinkle with cinnamon, etc
Coat, drizzle with honey

Also, made sweet potato with just oil, chicken broth, brown sugar, maple syrup, salt and pepper.

References:

https://cookingwithruthie.com/2017/09/20/honey-cinnamon-roasted-butternut-squash/

https://www.inspiredtaste.net/25065/cinnamon-roasted-butternut-squash-recipe/

Banana bread

Ingredients

2 overripe medium bananas
2 large eggs (reduced from 3 to 2 since I started having a reaction to eggs)
3/4 cup organic sugar (reduced from 1 1/2 to 3/4 cup)
1/2 cup almond milk
2 tsp pure vanilla extract (we really love fresh thyme organic)
1 1/2 cups Cassava Flour OR 1/2 cup cassava, 1/2 cup sweet potato, 1/2 cup sweet rice
1 tsp baking soda
pinch sea salt
2 tsp ground cinnamon (Penelope wants more cinnamon)
1/2 cup olive oil (we don't use vegetable oil or canola oil, think the corn protoein makes me sick)
1/2 cup walnuts (sometime I use a cup or more)
1 1⁄2 teaspoon baking powder (substitute 1/2 teaspoon of cream of tatar since baking powder can give you a digestive reaction) -- this makes the bread rise.  Without it, it will be more dense.

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.  Used Almond oil spray.  Also, have just rubbed with olive oil

Blend together the eggs, milk, oil vanilla, extract,
Mash bananas and blend with liquids.
Sift together the sugar, flour, baking soda, cinnamon, and salt.

Add to banana mixture and stir in walnuts.

Mix well.

Pour into prepared loaf pan and bake 1 hour and 15/20 minutes


References:

https://www.ottosnaturals.com/blogs/recipes/cassava-flour-banana-bread

https://www.paleorunningmomma.com/paleo-banana-bread-with-cassava-flour/

https://www.allrecipes.com/recipe/15747/best-ever-banana-bread/?internalSource=hub%20recipe&referringContentType=Search

Vegetable beef soup

1 steak cubed
1 can tomato paste (1/2 can)
2 32 ounces of organic beef broth
2 potatoes cubed
onions/celery/carrots saute (frozen bag from Whole Foods)
1 can of green beans (or 1 bag)
1 bag of peas/carrots

Salt
Pepper
Cayenne
Oregano
Thyme
Parsley
Garlic Powder
Paprika
Out of bay leaves


Hotpot manual for 10 minutes

References:

https://www.allrecipes.com/recipe/13023/beef-barley-vegetable-soup/?internalSource=hub%20recipe&referringContentType=Search

https://www.geniuskitchen.com/recipe/old-fashioned-vegetable-beef-soup-58901

https://www.allrecipes.com/recipe/15367/marthas-vegetable-beef-soup/

https://www.cookingclassy.com/vegetable-beef-soup/

Cassava bread

https://blog.paleohacks.com/nut-free-cassava-bread/#

https://www.ottosnaturals.com/recipe/2015/9/24/real-deal-grain-free-crusty-french-bread

Ingredients
 2 cups cassava flour
 6 large pasture-raised eggs
 1/2 cup water, at room temperature
 1/2 cup avocado oil
 1 T apple cider vinegar
 1 t baking powder
 1 t sea salt

Instructions
 Preheat the oven to 350°F.
 Line a bread pan with parchment paper, making sure to overlap the sides.
 In a medium mixing bowl, combine cassava flour, sea salt, and baking powder. Set aside when finished.
 In a large mixing bowl, use a hand mixer to beat the eggs until frothy.
 Add the water, avocado oil, and apple cider vinegar to the egg mixture, but do not mix!
 Gradually fold the dry ingredients into the wet using a spatula. Mix until fully combined.
 Pour the batter into the prepared pan and spread in an even layer.
 Place in the oven and bake for one hour. When finished, lift the parchment paper and bread from the pan and set onto a cooling rack for at least 30 minutes.
 Slice and serve!

If using Quick Rise yeast: add directly to dry flour mixture below. If using Active Dry Yeast: Combine the warm water (about 100-110 degrees) and maple syrup together and then sprinkle yeast on top. Set aside to get frothy. When it has doubled it is ready. Should take about 20 minutes. If it stalls out pop it in your oven set to warm.

Sift or stir together Otto's Cassava Flour, arrowroot flour and salt.  Add slices of butter to the flour mixture and incorporate until crumbs form. I usually do this with my hands.

Add beaten eggs, water, and maple syrup (or if using Active Dry yeast, add frothy yeast mixture) to flour mixture.  Mix just until it all comes together well. You can use a Kitchen Aid, or a wooden spoon and a little elbow grease.

Let rest about 5 minutes if you can. It becomes a little easier to work with a few minutes in. Your batter will be sticky either way though. Flour your hands well to handle. When a thin layer of flour coats the outside of your dough it becomes way, way easier to work with. You can then split and place on a well-floured parchment and shape into a 2 baguettes (I prefer to bake in this baguette pan here: bit.ly/smallbaguettepan - I love it!) Slit the top 3 times lengthwise once safely in your baguette tin. If you don't have a baguette tin the loaf will spread out during baking and not keep the round baguette shape. It will still be tasty though!

Alternately, you can put it right into a greased and floured loaf pan (8x4 works great) for sandwich bread, or shape into a ball with a coating of flour on the outside to make a Boule/Country round loaf, or put in mini springform pans for crusty hamburger buns.

Remember to grease and flour your pans, whatever shape you choose, and dust with more flour.

Allow to rise, covered with a kitchen towel, in a warmish place for 20 minutes if using Quick Rise Yeast. If using Active Dry yeast allow it to rise for 40-45 minutes. Set a timer. In summer, if our air conditioner is blasting, we turn our oven on warm, let it heat up and then turn it off. Bread rises well in there. Usually the kitchen countertop is sufficient though. Don't let it rise too long otherwise it might fall during baking and/or have too many holes develop internally. (Don't worry though, it'll still taste good!)

Bake in a preheated oven set to 350-400. (I do 350 for sandwich bread and 400 for crustier baguette loaves.) 20-25 minutes if making baguettes, 30-35 minutes if making into a sandwich loaf) remove from oven when done and immediately take out of pan and allow to cool on a rack. If it stays in the loaf pan while it cools it will lose its nice crust and get soft. If that happens though pop back in the oven directly on oven rack for a few minutes to crust back up.

If you have leftovers that are stale, run your loaf briefly under some water and pop in a hot oven till the crust has crisped back up.

Real Deal Grain Free Crusty French Bread:

Ingredients

1/2 cup warm water (about 100-110 degrees)
2 tablespoons - maple syrup
1 package Red Star Quick Rise or Active Dry yeast
4 eggs - beaten (about 230g out of the shell)
1 1/3 cup (180g) Otto's Cassava Flour - 2 cups
1 1/3 cup (180g) Arrowroot flour - no
1 tsp salt (we use Redmond Real Salt) or  1 t sea salt
4 tbsp butter - 2tbsp add oil 1/4 cup

1 T apple cider vinegar

1 t baking powder

Beef Stroganoff III Recipe - Allrecipes.com

Beef Stroganoff III Recipe - Allrecipes.com



Cut in half

Mushroom broth

Mushrooms

Ground turkey - add my normal meat seasoning

Brown rice flour

Mashed potatoes

1 cup of chopped onions

Worchestire sauce



Cayenne Pepper to kick it up a notch

Tuna salad

https://www.allrecipes.com/recipe/98579/barbies-tuna-salad/

parmesan is awesome...

Pecan bar gluten free

https://www.landolakes.com/recipe/17205/classic-pecan-pie-bars/

Substitute flour for coconut flour or rice flour or gluten free baking flour or whatever


Ingredients
CRUST

1 3/4 cups all-purpose flour

3/4 cup Land O Lakes® Butter, softened

1/3 cup sugar

1/3 cup coarsely chopped pecans

FILLING

2/3 cup firmly packed brown sugar

6 tablespoons all-purpose flour

1 teaspoon salt

1 1/2 cups dark corn syrup

4 large Land O Lakes® Eggs

2 teaspoons vanilla extract

1 1/2 cups coarsely chopped pecans

How to make

1. STEP 1
   Heat oven to 350°F.
2. STEP 2
   Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
3. STEP 3
   Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
4. STEP 4
   Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs, and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
5. STEP 5
   Cool completely. Refrigerate 30 minutes. Cut into bars.

Thieboudienne and Joloff Rice

https://www.saveur.com/article/Recipes/Senegal-Fish-Rice

https://www.epicurious.com/recipes/food/views/senegalese-rice-with-fish-232831

http://www.food-of-africa.com/senegalese-food/thieboudienne/

https://www.allrecipes.com/recipe/67061/jollof-rice/

http://www.westafricacooks.com/africa/jollof-dry-spice-mix-recipe

https://www.iyafoods.com/blogs/iya-special-recipes/thieboudienne-senegalese-jollof-rice-similar-to-jambalaya

Butternut squash soup

https://www.allrecipes.com/recipe/77981/butternut-squash-soup-ii/

https://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup

1 onion
1 cup of celery
1 cup of carrots
2 cups of collard greens
2 tablespoons of oil
4 tablespoons of butter
1 teaspoon
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon of pepper
1 teaspoon of cayenne pepper
1 teaspoon of dried crushed garlic
2 red potatoes
1 bag of frozen butternut squash

Baked Lamb Shoulder

Paprika - 2 tsp
Tumeric -1/2 tsp
Cayenne Pepper -  1/4 tsp
Cumin - 1/2 tsp
Cinnamon - 1 tsp
Allepo peppers - 1 tsp
Coriander 3/4 tsp
Roasted Coriander 1/2 tsp?
Garlic Powder 3/4 tsp

Pepper - 3/4 tsp
Salt 1/2 tsp

Put in a bowl with 2 tablespoons of oil and rubbed it on the lamb shoulder.  Put in refrigerator overnight.

Ground cloves?
Grated ginger?

Put in the slow cooker with a box of chicken broth, onions, garlic, and jalapeno peppers....Turn every hour.  Cook for 4 hours on high.  Meet should start falling off the bone.

Rice - Indian Style Rice -->
https://www.allrecipes.com/recipe/72349/indian-style-basmati-rice/


https://www.allrecipes.com/recipe/105044/lamb-tagine/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%204

Chicken dumpling/rivel soup

Used some version of this:

http://allrecipes.com/recipe/26460/quick-and-easy-chicken-noodle-soup/

and

For dumplings used white rice and garbanzo bean flour -- half and half.  Used almond milk instead of milk.  Added parsley.

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
2 boxes chicken broth
1 box vegetable broth
1/2 pound chopped cooked chicken breast
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Layered bean dip

1 can (16 oz) refried pinto beans
1 cup salsa
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
3 avocados

Bottom layer:

Mix refried pinto beans (organic available at whole foods) with taco seasoning or try mixing up a small container of chili pepper, fresh (or dried) oregano, cumin, paprika, garlic, cayenne.  I don't use premix taco seasoning because of preservatives.  Add to bottom of dish.  I use a small square glass dish.  Whatever will work. 

Next layer:

Mix avocado with cumin, cilantro, salt and pepper.  Mash up. Add to dish.  May add sour cream or cream cheese, but I don't do high lactose, so I find that guacamole is a great substitute for creaminess without the lactose.

I gently spread a little salsa on top of the guac.  Then add a few cups of shredded cheese.  I add chopped tomatoes and black olives on the top.   

Leave in the fridge for an hour or so.

Can serve cold with corn or bean chips (I don't do corn).  Or, you can warm up too, which is why I leave off the lettuce.

I would probably double this is having a party.

Inspired by:

https://www.bettycrocker.com/recipes/seven-layer-bean-dip/8689a30d-32d7-4e42-82f9-7d924f77166b. 

https://www.cookingclassy.com/7-layer-bean-dip/

http://allrecipes.com/recipe/19673/seven-layer-taco-dip/

Apple Crisp

Inspired from @plantbasedkirsta on instagram and my apple pie and my applesauce recipes on this blog...

I used a 9-11 1 inch deep pan but whatever will work

Buttered the pan

Preheat over to 350, but then decided on 400

Peel and cut up 3 apples chunks.  Could have been smaller but I hate chopping.  Used granny smith.

Mix applies in a bowl with 1 tsp vanilla, 1 tsp cinnamon, 1/4 cup raw sugar (or use agave and add juice of 1 lemon).  Also, I added some melted butter (2-3 tablespoons) and (1/4 cup) organic brown sugar.  Place into pan.

Mix together 1 cup oats, 2 tbsp coconut or coconut flour, 1 tsp chickpea flour, 1 stick of  butter softened (can use vegan according to Kirsta), 1/4 cup raw sugar or agave, 1 tsp vanilla, 1 tsp cinnamon. Again, I added app 1/4 cup organic brown sugar and a 1/4-1/2 cup some pecans.

Spread out evenly onto apple layer.

Bake for 40 to 50 minutes, or until the top layer becomes browned and crispy


GF apple pie
http://cookingwithjoos.blogspot.com/2015/04/gluten-free-apple-pie.html

Stroganoff

Inspired by -- https://www.spendwithpennies.com/ground-beef-stroganoff-hamburger/

INGREDIENTS:

1 lb lean ground turkey or chicken

1/2 cup of frozen diced onions
Pinch of dried garlic
1/2 can of mushrooms , sliced
2 teaspoons chickpea flour
2-3 cups organic mushroom broth
salt & pepper
2-4 teaspoons Worcestershire sauce
1/2 stick of butter
1-2 tbls of olive oil
2 tablespoons fresh parsley

Cook rice noodles - Tinkyada spirals

Ground beef and season with worcestershire, salt, pepper, garlic powder, and oregano

Saute olive oil, onion, garlic, mushrooms.  Add butter.
Add worcestershire, mushroom broth, parsley.
Add chickpea flour and bring to a boil.
Taste -- adjust as needed.

Hogao - Colombian Creole Sauce

Eaten with smashed plantains and cilantro rice

From: http://www.mycolombianrecipes.com/colombian-tomato-and-onion-sauce-hogao

• 3 tablespoons olive oil
• 1 cup chopped scallions
• 2 cups chopped tomatoes/ 16oz can of chopped tomatoes
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground pepper