Posts tagged ‘egg’

July 6, 2011

betty, who?

There are few things I make or bake repeatedly.  I usually like to shake things up to try out new recipes and ideas.  There are only a handful of recipes I would ever repeat, and now with my gluten intolerance rising, I will most likely never be able to make my most beloved recipes again… Well, the exact recipes I initially fell in love with anyways.

I remember the recipe for French Breakfast Puffs from Betty Crocker as a often-repeated recipe, going all the way back to childhood.  It’s actually in my mom’s red Betty Crocker cookbook she received for her wedding many years before I even made an appearance.  It was always a favorite, especially the end part where my sister and I got to dunk the tops of the muffins in butter and cinnamon sugar.  I thought it was about time to make this recipe again, and did my best to replicate it while making it gluten free and dairy free.  Perfect for any time of the day.

Gluten Free & Dairy Free French Breakfast Puffs adapted from Betty Crocker
makes 10 muffins 

  • 1/3c unsweetened natural applesauce
  • 2T sucanat (SUcre CAnne NATurel aka sugar cane in its most natural form)
  • 1 egg (or flax egg)
  • 3/4 c millet flour
  • 3/4 c sorghum flour
  • 3/4 t xanthan gum
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 c unsweetened almond milk

1. Mix together the applesauce, sucanat and egg.

2. Sift the dry ingredients together in a separate bowl.

3. Add the dry ingredients into the wet, alternating with the almond milk.

4. Scoop into a sprayed (or lined) muffin pan and bake at 350* for 20-22 minutes.

5. Allow to cool slightly (or completely) before coating.

  • 3T sucanat
  • 1 1/2 t cinnamon
  • 2T earth balance

*The topping measurements can be doubled if you prefer.  It also depends on how much of the muffin you dip and how many muffins your recipe makes.

6. Mix together the sucanat and cinnamon.  Melt the earth balance.

7. Dip each muffin first in the melted earth balance and then in the sucanat and cinnamon mixture.  (It’s easier to remove from the paper wrapping before dipping if you lined your pan).

Kinley says these are even better than the modified recipe we had been making of late which included replacing the shortening with applesauce.  Even though Betty thought she was pretty good in the baking department, I’d like to see her try to make a muffin taste better than this one!  Who needs gluten and dairy anyways?

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June 27, 2011

easy peasy meatless monday

Kinley is convinced she started the Meatless Monday craze.  She has been following it (almost constantly) for close to a decade – who knows where she comes up with these things?  Just recently I noticed two communities who are taking on a day without meat – whether or not it’s on a Monday it still has a positive effect on our environment (and waistline – their words, not mine)!  Aspen, Colorado is the first city in the US to adopt Meatless Monday.  Restaurants, hospitals, schools and organizations are coming together to make this happen!

Ghent, Belgium has adopted Meatless Thursdays for over the past two years – with the town council proclaiming (although not mandating) living a day without meat.

Ghent has obviously been successful in their attempt, and hopefully Aspen will follow suit.  Aspen’s initiative just started this month and I feel that the more restaurants they get on board, the more popular it will become.  I will never preach to anyone that they have to become a vegetarian, it’s not how I roll.  I certainly do not like to be told what to do so would never do that to anyone else.  I will however share amazing and meatless meals on my blog because they are delicious and it’s how I eat.  So if you’re up for trying out just one meatless meal (or day) per week, this should be on your menu ;).

Veggie Fried Rice recipe adapted from Daily Garnish

  • 1/2c – 1c dry brown rice (I only had 1/2 cup so that’s all I used, so depending on how many people you’re serving increase the amount 1/4c per person)
  • 1-2T oil, divided
  • 2 medium carrots, diced
  • 2 cups frozen peas and carrots
  • 1/2 cup frozen lima beans (or edamame)
  • 2T liquid aminos (or soy sauce)
  • 1 egg
  • salt (to taste)
  • sesame seeds, optional

1. Cook the dry rice in either a rice cooker or on the stove top.  You can even do this the night before and keep in the fridge until you’re ready.

2.  Place half of the oil in the bottom of a large non-stick pan headed over medium-high heat (I used one shaped like a wok, but use anything you have!)

3. Into the pan, add the rice and cook for a few minutes to give it a ‘fried’ texture.

4. Add the carrots and frozen veggies and cook through.  It took awhile to get my carrots cooked, so if time is an issue and you don’t want crunchy carrots, pre-cook them for a few minutes.

5. Mix in the liquid aminos (or soy sauce) as well as the sesame seeds.  Create a hole in the center of the rice mixture.

6. Add the egg to the center and scramble it into the rice mixture.

7. Serve with chopsticks!

Worried about protein while eating vegetarian?  Don’t be.  The rice along with the peas creates a complete protein, and the addition of the egg increases it even more!  If you were to use edamame, that is considered a complete protein in and of itself as well.  I actually think I eat more protein now than when I used to include meat in my diet, mainly because I am more conscious of it and love experimenting with combinations of different grains and beans!