1 1/4 cups white rice flour
Friday, December 24, 2021
1 1/4 cups white rice flour
Sunday, February 14, 2021
My new favorite winter stew made in my favorite kitchen appliance - The Instant Pot!
Instant Pot White Chicken Chili
Quick, easy, healthy and delicious!
4 to 6 servings
2 tablespoons olive oil
1 large bell pepper (any color), seeded and chopped
1 large jalapeño pepper, seeded and chopped
3 celery stalks, chopped
1 medium yellow onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
1 tsp chili powder
2 teaspoons dried oregano
1/2 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon black pepper
3 cups cooked cannellini or navy beans, or 2 (15-ounce) cans rinsed and drained, divided
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cup chicken broth, divided
1 or 2 4-oz cans mild green chiles
1/3 cup sour cream (omit for dairy-free)
1/2 cup chopped fresh cilantro
avocado, shredded cheese and/or tortilla chips for garnish
1. Select the sauté setting on your pressure cooker and saute the onion, celery and peppers in the olive oil until soft. Add the garlic and saute for another minute or two.
2. Add the cumin, chili powder, oregano, coriander, salt and pepper and sauté for about 1 minute more, until aromatic. Cancel the saute setting. Layer 2 1/2 cups of the beans over the vegetables, then layer the chicken pieces on top, and pour in one cup of the broth. Do not stir.
3. Secure the lid on your pressure cooker in its sealing position. Set the pressure cooker to high pressure for 15 minutes. It will take approximately 10 minutes to come to pressure, then the 15 minute timer will start.
4. Meanwhile, add the remaining 1/2 cup beans to a blender with 1/2 cup chicken broth and blend until smooth. Set aside.
5. After the pressure cooking time is up, let the pressure release naturally for 10-15 minutes, then manually release remaining pressure. When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish. Using a pair of forks, break up the chicken into shreds. Add the shredded chicken back to the pot along with the pureed beans, green chiles, sour cream and cilantro and stir to combine. Set the pressure cooker to sauté and heat the soup just until heated through but not boiling. Taste for seasoning. Ladle the chili into bowls. Serve hot with avocado, shredded cheese and/or tortilla chips if desired.
Sunday, July 26, 2020
Tuesday, September 24, 2019
Sunday, January 6, 2019
It's flu season and one of the risks of the having the flu is becoming dehydrated. Unlike Gatorade, this mixture contain no chemicals, artificial colors, or flavors. No blue tongue from drinking this drink! Here's you your health!
Homemade Electrolyte Drink
6 tsp fine sugar (organic preferred)
1/2 tsp sea salt
2 T boiling water
1 quart of filtered water
juice of half a lemon, strained to remove pulp
1 drop of orange essential oil
Dissolve sugar and salt in 2 T hot water. Let cool. Add the sugar-salt mixture to a water pitcher and add remaining ingredients and stir to mix. Add ice if desired. Drink frequently while sick to prevent dehydration.
Monday, September 17, 2018
You know a recipe is good when every time you make them, your friends
adapted from theviewfromgreatisland.com
makes about 18 cookies
1/3 to 1/2 cup sugar (or substitute coconut sugar, or granulated monk fruit/erythritol, such as Lakanto)
1 teaspoon baking soda
1 Tablespoon molasses (optional)
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt if nut butter is unsalted
1 cup unsweetened cashew butter (or nut butter of choice)
3/4 cup chocolate chips
Preheat oven to 350 degrees F. In a mixing bowl, whisk together the egg, sugar, baking soda, molasses, vanilla, and salt. Add nut butter and stir until well combined. Fold in the chocolate chips. Using a 1 1/2" cookie scoop, scoop the dough into balls and place on a baking sheet 2 inches apart. Flatten the dough slightly with your fingers or a spatula. Bake for 12-13 minutes or until they are golden around the edges. Allow to cool for a few minutes before transferring the cookies to a cooling rack to cool completely.
Sunday, April 8, 2018
A nice twist on the traditional lemon bar with the addition of coconut. I made these bars for a luncheon and had more than enough to share with my bookclub that evening. They are so easy and so delicious. They are perfect for Spring - should it ever get here!
Lemon Coconut Bars
adapted from Sweet Gratitude by Judith Sutton
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners sugar
grated zest of one lemon
scant 1/4 tsp salt
2 cups all-purpose gluten free flour mix, or all purpose flour
Lemon Coconut Filling
4 large eggs
1 cup granulated sugar
1/4 cup all-purpose gluten free flour mix, or all purpose flour
1/2 tsp baking powder
grated zest of one lemon
1/4 cup plus 2 tablespoons fresh lemon juice
2 3/4 cups (7 ounce package) sweetened shredded coconut
Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper with opposite sides hanging over the pan. Butter all 4 sides of the pan, but not the bottom of the pan.
In a bowl of a stand mixer, beat the butter and confectioners sugar on medium speed until well blended. Beat in the lemon zest and salt. On low speed, add the flour in two additions and beat until just mixed. Press the crust mixture evenly over the bottom of the prepared pan. Bake for 15-18 minutes or until the crust is golden around the edges.
While the crust is baking, make the lemon coconut filling. In the bowl of a stand mixer, beat the eggs and sugar until light. Add the flour and baking powder, then beat in the lemon zest and juice. Stir in the coconut. Pour the topping over the hot crust and bake for 25-28 minutes or until the topping is lightly colored and no longer jiggly, and the outside edges are golden brown. Cool completely, then refrigerate until chilled.
Pull the bars out of the pan by pulling gently on the parchment overhang "handles". Carefully peel off the parchment and place on a cutting board. Using a sharp knife, cut into 24 squares. Uneaten lemon bars can be refrigerated for a week or frozen up to one month.