Thursday, February 28, 2013

Turkey Stock from Scratch

Rich Turkey Broth or Stock

1 – 3 lbs turkey parts (I use backs, wings, giblets or leftover carcass from baked turkey (including skin, and any drippings or gravy)
To pot add:  meat and bones, at least one onion – sliced in half (leave skin on – it adds flavor and color), the equivalent of one or two stalks of celery (leaves give off the most flavor), one or two carrots, black pepper.  Also add any leftover gravy to the stock. 

Cover with water and bring to a boil.  Simmer all day (or at least 4 hours) or leave in crock pot all night.  Add more water if necessary.

Strain broth into a large bowl, then cool and refrigerate.  Allow meat and vegetables to cool, then remove meat from bones and store in another container.  Discard onion, celery, and bones.  After about 12 hours in the refrigerator, the broth will be congealed; fat will be hardened and can be easily skimmed from the top and discarded.  It is now ready for use in your favorite recipes.

Do not add salt during the preparation of the stock – this should be done to taste during the final preparation of the soup.

Wednesday, February 27, 2013

Cinnamon Sugar Muffins - Wheat, Dairy, Soy-free Recipe

Cinnamon Sugar Muffins
1/3 cup sugar
3 tablespoon oil
3 eggs
1 ½ cup GF flour (may be all brown rice flour or combination of your choice)
¼ teaspoon salt
3 teaspoons baking powder
¾ cup milk or nondairy liquid
½ teaspoon vanilla (optional)

In the mixing bowl, cream together sugar and oil.  Then beat in the eggs.
Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk.  Don’t overbeat.  Stir in the vanilla.
Pour into greased muffin cups (or papers).  Bake in preheated 350 degree oven for about 20 mintues.  Makes about 1 dozen muffins.


Melt 1/4 cup butter (if dairy is tolerated) or soy-free margerine and place in a small bowl.
Mix 1/4 cup organic natural sugar with 1/2 teaspoon cinnamon in a small bowl.

Dip the tops of the muffins first in the melted butter, then roll in cinnamon sugar mixture.

Tuesday, February 26, 2013

Streusel Topped Coffee Cake

Coffee Cake
9 x 13” cake pan

3 cup brown rice flour (or may combine millet, tapioca starch, and brown rice to equal 3 cups as desired)
½ cup organic sugar ( or ½ cup honey or agave nectar)
4 teaspoons baking powder
1 ½ teaspoon salt
½ cup oil (I use safflower)
1 ½ cup dairy free liquid (coconut milk or rice milk)
2 eggs

½ cup organic sugar
½ cup brown rice flour
1 teaspoon ground cinnamon
¼ cup coconut oil
Mix all ingredients until crumbly

Preheat oven to 350.  Prepare streusel. Set aside.

Beat cake ingredients together to make a smooth batter.  Pour the batter into a greased 9 x 13” cake pan. Sprinkle the top with the streusel, distributing evenly.  Bake 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. 

Monday, February 25, 2013

Roasted Beets and Brussels Sprouts with Garlic

This is a favorite winter vegetable medley at our house.

Preheat oven to 450 degrees.  If you have a convection oven - use the "Roast" setting.
Meanwhile, peel a large beet, and cut it into 1/2"  to 3/4" cubes.  It doesn't matter what size the cubes are - but it is important that they all be about the same size - so they cook evenly.

Toss the cubed beets with enough olive oil to coat them completely.
Sprinkle generously with freshly ground salt, pepper, dried thyme, and rosemary.
Spread the coated beets onto a shallow baking pan and roast for 15 minutes.
While the beats are roasting, wash and trim Brussels sprouts.  Separate garlic cloves, but leave the skins on them.  Toss the Brussels sprouts and garlic cloves with olive oil, salt and pepper, and add them to the same shallow pan of beets that has been roasting for 15 minutes.  Turn the beets as you add the Brussels sprouts and garlic, then return the pan to the 450 degree oven for another 15 minutes.  Test for doneness, and remove from the oven when all vegetables are tender.  Pop the garlic from the skins and serve immediately.  (or you can serve it with the garlic still in the skins and everyone can remove their own - this is what my family prefers). 

Sunday, February 24, 2013


I love this hearty soup!  Great for people avoiding gluten and soy!

2 medium carrots, sliced
1 medium onion, chopped
2 stalks celery, chopped
3 medium beets, cubed
1 Tablespoon olive oil
1 quart beef or lamb stock plus any meat leftover from making the stock, diced.
1 bay leaf
1 teaspoon honey
1 Tablespoon cider vinegar
½ head cabbage, shredded
In a large stock pot, sauté vegetables lightly.  Add stock and bay leaf.  Simmer 2 hours.  Add shredded cabbage, vinegar, honey and simmer 30 minutes more.  Remove bay leaf and add any meat leftover from making the stock.
Serve with a garnish of sour cream or yogurt if you can tolerate it.

Saturday, February 23, 2013

Cinnamon Rolls - Wheat, Yeast, Dairy, and Egg Free

Cinnamon Rolls
(no egg, yeast, wheat, soy, sugar version)

In a mixing bowl:

2 cups brown rice flour
½ cup tapioca flour
½ teaspoon Xanthan gum
4 teaspoons baking powder
1 teaspoon salt

Cut in:
¼ cup shortening (I prefer solid coconut oil)
Moisten with:
¾ cup rice milk (or as necessary to make a dough that can be handled)

Knead until dough sticks together.  Roll out between two sheets of waxed paper.

Sprinkle with cinnamon.  Drizzle with agave nectar or honey. 

Roll up, using the waxed paper to help form a roll.  Slice in approximately 1 inch rounds.  Place in baking pan and bake at 350 degrees for 25 minutes or until fully done - firm and golden brown.