Adventures in Sourdough

I discovered fermentation this last year and enjoying it. My husband wasn't too thrilled about my kitchen pets like I was and the children love to see what our kitchen pets are doing when I care for them. The kefir has lots of uses. Both the kefir and Kombucha have been working well for our health and getting probiotics. Do to finances and the cost of our gluten free bread, I just haven't bought any. We have been craving it and so it opened my eyes to ways I can make bread in our RV without heating it up with the oven. I one day made Gluten Free Fry Bread. It was good and so I continued to search for recipes. And then I found sites about Gluten Free Sourdough. I was thrilled, because four years ago, gluten free sourdough starter had little or no information about it.

Gluten free sourdough is easy to start, just make sure that you will be home and that your distractions are limited. You have to remember to feed it once a day and stir it 3 times a day for 3 to 5 days. After that you can refrigerate it and feed it as you use it. I suggest you read about how to care for it, because I am still experimenting with mine and don't have the answers yet. I am starting out with easy recipes first.

The one thing I noticed is that there are different consistencies with sourdough starters. Some make it up to have more water contents and it is like a pancake batter consistency and some have less water consistency and is like a sponge. During the Alaskan goldmine days, the miners would keep their sourdough starter thick enough to store next to their bodies day and night. I started with a wet consistency and am now thickening it up a little to see where I like it, so I am not sure what ratio to feed mine daily yet. I am on day 4 and thinking that it will be time to refrigerate it now. It is smelling a little drunk now.

The sites that I found to be the most helpful are

Thinner and wetter consistency
http://web.mac.com/simplyalaskan/iWeb/YukonRiverLodge/Blog/FB5D067E-C864-4077-9F78-9E0790557701.html

Thicker consistency
http://www.redstaryeast.com/best_recipes/37/7/GF-Sourdough-Starter

Sourdough for beginners
http://www.io.com/~sjohn/sour.htm

A good wedsite about sourdough
http://www.sourdoughhome.com/startingastarter.html

The recipe that I stared with was the wetter one from the Yukon River Lodge site. I liked the easy to remember ratio.

What I did:
1 package of active yeast to 2 cups of warm water (the temperature that yeast like). Stir and add 2 cups of rice flour and 2 Tblsp of sugar. Stir again. I started mine in a half gallon size jar with a plastic canning lid placed on top. Don't screw the lid down. You want the gases to escape, but to keep bugs and contamination out. (don't let it come in contact of metal). Store on the kitchen counter top. The first day I stired with a spoon 3 times a day. I made pancakes the next morning, but they were too thin. They were good with lots of holes, so there was still hope. I then moved it into a quart jar and fed it 1 cup of water, 1 cup of rice flour and 1 Tblsp sugar. Stir (or shake) 3 times a day. The third day the consistency was watery so I changed my pancake recipe. I used the starter in place of the liquid portion of the pancake batter. Then it was too thick and so I had to add liquid (milk, water, yogurt, kefir) until I had a pourable thick consistency of the pancake batter. They turned out wonderful and thick. We ate them with and without syrup. Now that it is day 4, the girls want me to make muffins.

I would love to hear about your adventures and recipes you used with your starter. There are other ways to ferment without the bakers yeast using kefir and kombucha, but I was not that adventurous yet.

Yum Sauce From Eugene, OR - My variation

I never follow directions like they tell me to. There is something that we have to substitute for our gluten free diet or that we don't have on hand. This is one of those recipes that I only had some of the ingredients they called for, but was determined to make anyway. I am happy to report that I liked my variation much better then the restaurants. I really am not a huge fan for Cafe Yum, but while visiting a friends house, she doctored up their sauce and I liked it much better. I have made my notes in red. I got the recipe from this sight and she also has her own adaptations listed there.


Original Yumm Sauce:
1/2 cup oil
1/2 cup almonds (I used cashew butter. Normally when a recipe calls for a nut, I use what ever I have on hand.)
1/3 cup brewers yeast (I used Nutritional Yeast, because brewers yeast is made from barley and not gluten free. * See note below)
1/3 cup garbanzo beans - drained (I used instant humus)
1/4 cup soybeans (didn't have any and just skipped this one all together)
1/2 cup water (not sure how much water I used. I kept adding it in little by little to keep the consistency smooth.)
1/2 cup lemon juice (I used a squirt of Minute Maid pure lemon juice, because it is strong.)
2 garlic cloves
1/2 tsp salt
1 tsp curry powder (I used garam masala, an Indian spice, because I was out of curry.)

Blend nuts, beans and oil in food processor. Then blend in yeast and liquids one at a time. Puree until smooth. Voila! (My food processor is packed and so I cut in the cashew butter with the oil and then kept blending in the other ingredients and kept adding water to make the consistency smooth. I also microwaved it for about 2 minutes to heat the sauce and allow the ingredients to melt together.)

This sauce is great with rice or pasta. It can also be used as a dressing for salads, a topping on soup & chili, a spread for sandwiches, a dipping sauce for veggies, a basting sauce for grilling, or a mayo alternative. It's really quite versatile! But best of all, it's egg free, dairy free, wheat free, gluten free, sugar free, cholesterol free and low in sodium. There are nuts in it, however, for anyone with allergies to nuts. My kids love it! I'm sure if you make it you'll find a ton of creative uses for such a flavorful, yummy sauce. Go for it!

* According to this article, the restaurant Cafe Yum uses Nutritional Yeast and not Brewers Yeast. They claim the sauce is gluten free and so I am assuming that they do use the Nutritional Yeast.

My Crock Pot Sheppard Pie

My crock pot is a great tool for dinner without heating up the house. My family loved this one. It is all gone. :)

Sheri's Crock Pot Sheppard Pie

Step 1

2 lbs of ground meat thawed ~I used ground turkey
3 cups water
3 cups of mixed frozen veggies
1 onion chopped
1 pkg of Lipton Onion Soup

-Mix together in a crock pot until blended. Cook on high for 3 or 4 hours or until meat is done.

Step 2
Add in making for making 3 cups of mashed potatoes minus the water as indicated on the instant mashed potatoes packaging. (milk, butter and instant potatoes)~I used soy milk instead.

- add in butter and milk and stir until butter is melted.
- Sprinkle on instant potatoes.
- Cook until potatoes are done. (if too watery after 15 minutes, sprinkle with more instant potatoes)
- With a fork, fluff potatoes and serve.

Search for easy recipes and LEMON PEPPER CHICKEN recipe

Every Summer I struggle to stay within the food budget. "It's too hot to cook!" or we get too busy to cook. We end up eating out where we don't have to heat up the kitchen. This year that is not an option. We just can't go over budget.

I am on a search this year to find recipes that are super easy and don't heat up the kitchen. I have been loving Tupperware, because they have products that are made just for this kind of thinking. And there are some great Tupperware recipes for quick and easy and without a box

I know that I have friends who feel that the microwave is evil, but I think you can adapt the recipes easily to an oven or your cooking choice. With food allergies and Celiac a concern with our family, I look for the best solution for the situation. I don't think anyone will argue with me about the microwave being a better choice then eating out, where you have no control of contamination or quality.

This is my latest recipe find that my family really enjoyed last night. I don't know what I would call it, because I think you can change the flavor by the seasoning you use. I just so happen to have all of the ingredients for it and so I will call it what it is.

LEMON PEPPER CHICKEN

Boneless, skinless Chicken breast (I cut mine up in chunks)
Miracle Whip (I used plain old mayonnaise and just plopped 3 unmeasured spoonfuls in)
Lemon Pepper Seasoning (Next time I plan on using taco seasoning)

1. Coat the chicken breast with mayo and sprinkle with seasoning.
2. Place the chicken in a microwave Tupperware container. Place lid on container. (I used my "Heat N'Serve") Microwave for 8 to 9 minutes on high setting.
3. Let stand, covered, for 2 more minutes to finish cooking. (If chicken is not fully cooked, place back in microwave and finish cooking it.

Note: Mine was creamy enough to add mixed veggies and serve over noodles. I thought about serving it over potatoes, rice or even gluten free toast.

Potato Candy Recipe for St. Patty's Day

I found this recipe for Potato Candy at this Irish Food web site. Very easy to make. I am going to teach the girls to make them tomorrow.

Of course, I adapted it, more out of budget of what was in the house at the time. The kids loved it, but Pat didn't like the potato texture in his candy. I didn't measure anything, I went by taste.


Potato Candy

Baked Potatoes
Butter
Vanilla
Powdered Sugar
Sweetened Flaked Coconut (optional) - You could even try Ground nuts
Cinnamon mixed with Sugar

Step One - I baked the potatoes until the skin starts to pull away from the potato. Allow it to cool enough to peel the skin off.

Step Two - Mash or mix with a blender the potato and add enough butter until it resembles a thick mash potato. You could also use left over mash potatoes if you like.

Step Three - Mix in your vanilla, powdered sugar and coconut (or whatever you decide to add). Should be sweet, and able to form balls.

Step Four - Place in the refrigerator to chill.

Step Five - Form balls in the shape of potatoes and roll in a cinnamon and sugar mixture. Now they should look like a potato. To make the potato darker, use more cinnamon in your cinnamon and sugar mixture.

Step Six - Eat and enjoy!!!!!!!

Happy Saint Patty's Day!!!

Easy Skillet Granola

I love Granola! But I have burned it in the oven more then once. =( So I don't make it anymore, well I won't in the oven. I am also avoiding making it, because of the price of gluten free oats is expensive. For those that are not gluten free, regular oats are contaminated, from what I read. I haven't noticed a reaction and so only eat them when friends are nice enough to make us something safe for us. I love my friends. :) Back to granola, I buy the Gluten Free granola. It is expensive and very disappointing, because it is not the same from what I remember. :(

I found this recipe on a blog. It makes a lot. I just wanted a cup of granola to try it out and so I just eye balled the adjustments. It turned out great. I also cooked it without the honey on a higher heat for about 5 minutes and then added the honey at the end. So for me, that was almost instant. lol I love eating mine with yogurt, soy yogurt that is.

Easy Skillet Granola --to the table in less than 30 minutes
-1 cup oil
-1 cup honey
-12 cups of oats
-dash of cinnamon.
-3 cups dried fruit
Heat oil and honey together in skillet with oats -- stir in with dash of cinnamon, keep stirring at low-medium heat until well coated and lightly brown (15-20 min) Then add dried fruit. Serve with milk.

You can find this recipe along with some other breakfast recipes at http://www.aholyexperience.com/2009/01/you-were-asking.html Not all are gluten free.

I Submitted a Recipe and Won

Our Group Won I had to post this on both sites, because it is so exciting for our family. It has really helped my Gluten Free baking confidence.


I submitted a recipe to Toro - Taste Like Real Food Contest for the Best Use of Whole Meal Bread. You can view all the winners at http://www.tasteslikerealfood.com/latest/



You can also view all of the winning recipes at http://www.tasteslikerealfood.com/baking-contest-winners.html



I made Drop Buiscuits and sent the recipe in September 2008. They were so good that I had a feeling about them. It was such a treat to enjoy buiscuits again. It was the first buiscuit that the kids and I had for 3 years.

Here is the recipe for OUR AWARD WINNING DROP BUISCUITS!

Drop BiscuitsWinner: Best Use of Whole Meal Bread
Preheat oven to 425 F

1 1/2 cup of Toro Whole Meal Bread Mix
1/2 cup of corn starch
2 tsp xantham gum
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/4 cup sugar
1/2 cup butter, melted
1/2 cup milk, soy milk or rice milk
2 large eggs


1. Grease cookie sheet well.
2. In medium size bowl, add the dry ingredients and mix well with a fork. Set aside.
3. In a large bowl, blend in the butter, milk and egg until well blended. Add the dry ingredients and blend the dough until well blended. Mixture will be sticky.
4. Dip spoon in water and drop dough onto cookie sheet leaving enough room for biscuits to rise and spread while baking. (I use a cookie/ ice cream spoon with a release. Forming a 1 inch drop biscuit seems to bake the best.)
5. Bake in pre-heated 425 F oven for 12 - 20 minutes depending on the size of the biscuits. Biscuits are done when they have a nice brown look on the top.
6. Cool and enjoy.


Visit us at our groups website - Gluten Free Kids R.O.C.K. http://gf-kids-rock.tripod.com/

Yum, Crockpot Tamale Pie Recipe - My Review!

I made Crockpot Tamale Pie tonight and I really liked it. Best of all, it was so easy to make. I decided to post it, because I wanted to make sure I didn't lose this recipe. You can find the original post at the website below.

Crockpot Tamale Pie
Recipe from Stephanie O'dea
http://crockpot365.blogspot.com/2008/04/crockpot-tamale-pie-recipe.html

Cornbread topping:
-3/4 cup cornmeal
-1 1/4 cup flour (Stephanie used Pamela's baking mix) {I used Betty Hagman's Buiscuit Mix}
-1 cup milk {I used rice milk}
-1/4 cup sugar
-1 egg
-1 t baking powder (only if not using Pamela's or similar gluten free baking mix that already has baking powder added) {I did add it}

The Filling.
Stephanie made hers Vegetarian
-1lb of your favorite browned meat if you'd like.
-1 can drained and rinsed black beans {I used pinto beans}
-1 can fire roasted tomatoes {I used regular diced tomatoes and added 1 tsp of chili pepper}
-1 can drained corn
-1 T chili powder
-1 t cumin
-1/2 t paprika
-1/4 cup diced onion {I used more, about a cup}
-1/2 cup shredded cheddar cheese {I used shredded soy cheese, but next time I think I will do without. It has enough flavor.}

Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4.

Ranch Dressing and Beerocks Casserole Recipe

I posted a Ranch Dressing Recipe and Beerocks Casserole Recipe on my Gluten Free Blog. You can view them at Love, Hope, and Joy

Sheri's Smoothies - Easiest way to add fiber

Sheri's Smoothies - Easiest way to add fiber

-1 or 2 banana's
-Handful of frozen berries/fruit (blueberries, raspberries, strawberries or any type of fruit)
-Handful of a different type of frozen berry/fruit1/4 to 1/2 cup of yogurt/milk/soy milk/rice milk or orange juice
-1 to 2 tbsp of ground flax seed
-2 Tbsp of orange juice concentrate
-1 or 2 raw egg (optional)
-Honey of real maple syrup to sweeten if needed

In a blender, add all of the ingredient. Blend on high until well blended. Addmore liquid if needed. Taste and add sweetener if needed. Serve in a glass with love and a smile.


To learn more about fiber, read my article on my Gluten Free Blog at
http://hope-love-and-joy.blogspot.com/

My Menu and recipes link for Jan 12-18 2009

I posted my menu on my gluten free blog. Instead of posting everything again, I thought I would post a link instead.

http://hope-love-and-joy.blogspot.com/2009/01/january-12-18-menu.html