Congee- cooked rice



Congee
This is one of the most digestable foods there is. It is eaten all over the world. It is one of my new favorite foods especially for breakfast since I am gluten and dairy intolerant.
 Here is how you make it.
1 cup brown rice (any type of white or brown rice)
6 cups water

You can cook in your crock pot for 5-6 hrs, or you can cook it on the stove for 2 hrs on low.
It will absorb most of the water and become very soft and creamy like.

Note- You may need to put a little salt on it. As a breakfast cereal you can add a little sweetner, honey and berries or other fruit are great in it.
I even like to mix it with cooked squash. It is good in soups and as a side dish.
Enjoy!   

Favorite Pillsbury Recipe

These wonderful rolls are one of our family favorites.  I only make them for special occasions. They are worth the time and effort just to see the smiles on their faces! Delicious!!! We call them Orange Rolls, but they are officially called "Ring-a-lings". Perfect for a special breakfast or brunch.
 Bake off winner in 1955. Maybe you remember seeing them on the cover of one of the Bake off books back in 1979!

Ring-a-lings (rolls)
INGREDIENTS:

Dough

4 to 4 1/2 cups Pillsbury BEST® All Purpose or Unbleached Flour

1/3 cup sugar

2 teaspoons salt

2 teaspoons grated orange peel

2 pkg. active dry yeast

1 cup milk

1/3 cup margarine or butter

2 eggs

Filling

1 cup powdered sugar

1/3 cup margarine or butter, softened

1 cup filberts, pecans or walnuts, ground

Glaze

3 tablespoons sugar

1/4 cup orange juice

DIRECTIONS:

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast; mix well.

• In small saucepan, heat milk and 1/3 cup margarine until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough.
• Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 35 to 50 minutes.
• In small bowl, blend powdered sugar and 1/3 cup margarine until smooth. Stir in nuts; set aside.
•  In second small bowl, blend glaze ingredients; cover and set aside.
• Grease 2 large cookie sheets.( I use parchment paper) Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling.
• Cut crosswise into 1-inch strips; twist each strip 4 to 5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
• Heat oven to 375°F. Uncover dough. Bake 9 to 12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.

• Prep Time: 40 Min

  Total Time: 2 Hr 25 Min

  Makes: 22 rolls ENJOY!!

Chili Rellano Casserole

I have had this recipe for a very long time. It was given to me by my friend K- Wilson
My hubby loves it!! It is easy and good!
Chili Rellano Casserole
1lb cooked ground beef
1 diced Onion
4- 4oz. canned whole or diced green chilies
Shredded Jack & Chedder Cheese ( however much you like)
Layer these ingredience in a casserole pan in two layers

Then mix together
6 beaten eggs
13/4 cups of Milk
1/2 cup flour
Mix milk and flour together then add eggs.
Pour over top of layers and top with a little more cheese.
Bake at 350 for 45 min.

Gluten free Biscuits

Gluten Free Biscuits

I have not tryed these yet but have read reviews that they are good. I will make them when I am able to have carbs again in about a month from now.

Ingredients

1½ cups superfine  brown rice flour plus more for rolling
¾ cup tapioca or potato starch (not potato flour)
1 tablespoon baking powder
1 teaspoon fine sea salt
6 tablespoons cold fat (such as butter, Earth Balance or shortening), cut into small pieces
¾ cup milk (any kind including dairy free)

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
Whisk together the flour, starch baking powder and salt. Cut the fat into the flour either with a pastry cutter, two knives or by rubbing the fat into the flour with your fingers. Make sure you leave some larger pieces of fat. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll or pat it out to about ½ inch thick. Cut into biscuits using a 2 ½ inch cookie cutter. You can gently reform the dough to cut more biscuits. Place the biscuits on the prepared baking sheet and bake for 20 minutes or until lightly browned. Serve warm.
This recipe makes approximately 12 gluten free biscuits depending on the size.

Fried Zucchine Cakes

Fried Zucchini Cakes

This is the way I like to cook these. They are very easy!

3cups of graded zucchini

1 or 2 eggs

1/4 cup of bread crumbs or flour

Italian seasoning or just oregano and basil to your liking.

graded onion and garlic

a little Parmesan cheese

I use a little bit of oil and spoon in a pan in little cakes( like small pan cakes)

These cook great on a griddle if you have one. but any pan will do.

cook till done and brown.

Enjoy!

Sharon

Gluten Free, Dairy free Pizza

Gluten free and Dairy free Pizza at Last
And it is easy and fast to make. Now I don't feel deprived. And I love a thin chrispy crust and this is a good one.
Heat oven to 400 degrees.
I use Food for Life Brown Rice Tortilla
Spread a little olive oil on top
Then a generous amount of Tomato paste or GF pizza sauce
Sprinkle with Italian season mix and S&P
Add some of Daiya Mozzerella shredded  (or other) dairy-free cheese
on top. Then add what you like. I add diced tomatoes, sliced olives, shredded chicken and onions, ect.
Bake for about 10 minutes.

Note- I get all my ingredients locally at a gluten free store I shop at, so nice! I also use these GF rice tortilla for what ever recipe calls for tortillas. That opens up some more options since I can't have corn either.
Enjoy! 

Easy Fruit Bars

Easy Fruit Bars.
Oh this would be good with peach, apple, or  any berry pie filling.  
Base
2 pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix
1 cup butter or margarine, softened
1/2 teaspoon almond extract
2 eggs
Filling
1 can (21 oz) cherry pie filling or other fruit filling
Topping
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond extract
1.Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2.In large bowl, stir base ingredients until soft dough forms. Press half of dough in bottom of pan.
3.Spread pie filling over dough. Drop remaining dough by teaspoonfuls over filling.
4.Bake 45 to 50 minutes or until golden brown. Cool 10 minutes.

5.In small bowl, stir glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars. For bars, cut into 6 rows by 4 rows. Store covered at room temperature. From Better Crocker.com
Makes 24 bars

Perfect Gluten-Free Bread

Perfect Gluten-Free Bread
makes 1 9" x 5" loaf

3 cups (369 grams) Amy's Basic Flour Blend
2 1/4 teaspoon (7 grams) xanthan gum
1 tablespoon (12 grams) palm sugar
1 packet (7 grams) dry instant yeast
1 1/4 cup (289 grams) warm water
2 extra (113 grams) large eggs
1/4 cup (50 grams) canola oil
1 teaspoon (5 grams) apple cider vinegar
1 1/4 teaspoon (7 grams) kosher salt
Prepare a 9" x 5" loaf pan with cooking spray. Line with parchment paper if desired. Preheat the oven to 350°F.
Whisk together the flour blend, xanthan gum, palm sugar, and instant yeast. Set aside.
Put the water, eggs, oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment and mix until combined. Add the dry ingredients except the salt and mix on low until incorporated. Increase to medium high and mix for a minute. Turn off, add the salt, and mix for two minutes more.
Turn the batter into the prepared loaf pan. Place in a warm place for an hour to rise, or until the loaf just about doubles in size. (Don't let it rise more than double it's original size or it might collapse in the oven.)
Score the bread with a sharp, serrated knife if desired. Bake for 45 - 55 minutes, until the top is golden brown and the loaf sounds hollow when you tap it. Let it cool for 5 minutes in the pan then turn the loaf pan on its side, scoot the loaf forward so the steam can escape - but leave it in the pan. Let it cool for another 10 - 15 minutes the move to a wire rack to cool completely.
To store, wrap with plastic and keep at room temperature for up to 3 days. Freeze any leftovers for toast or gluten-free bread crumbs.
From 
http://simplysugarandglutenfree.com/perfect-bread/