Thursday, May 29, 2014

Green Bean Italian Salad

Green Bean Italian Salad

I do not measure out the ingredients. It all depends on how many Fresh Green Beans I get at the Store or Farmers Market. This is a very easy Salad to make. Just adjust the Oil, Vinegar and Seasonings to your taste.

I use Fresh Green Beans,,, snip off the ends and cut in half. Use as many Green Beans as you wish.
Place the Green Beans in a Large Pot and cover with water and add some salt.
After the water comes to a Boil,,, Boil for about 1-2 minutes. You want your Green Beans to be Al Dente not mushy. (Cook JUST until a little past crisp) Test them after 1 minute.

Drain in a Colander then immediately place the Green Beans in a Large Bowl filled with Cold Water and Ice. This stops the Green Beans from cooking and keeps them from getting mushy.

Cool for a few minutes. The Ice rises to the top. Remove the Ice then Drain the Cooled beans in the Colander. Place the Green Beans onto a Kitchen Towel and lightly dry them.

In a Large Salad~Serving Bowl add the Green Beans
and the following ingredients to taste depending on how many Green Beans you used:
Chopped/Diced Onion
Cut in half Rip Cherry or Grape Tomatoes
Fresh Mozzarella Pearls or cut/cubed up Fresh Mozzarella (Rinse the cheese first)

In a Glass Measuring Cup whisk together with a fork, add depending on how much Salad you have
Extra Virgin Olive Oil
Red Wine Vinegar
Freshly Ground Black Pepper
Dried or Fresh Chopped Basil
Dried or Fresh Chopped Parsley
Garlic and Onion Powder
Take one of the Green Beans and dip into the dressings for a taste; adjust the Seasonings, Oil and Vinegar if needed.

Pour the Dressing over the Salad. Toss gently. Cover the Bowl with Plastic wrap. Refrigerate at least 3-4 hours. I personally make the Salad the day before I need it,,, this helps to enhance all the flavors. I will toss it a few times as it refrigerates.

Do not drown the Salad in the dressing. This Salad stays fresh for 4-5 days.


Bel Gioioso Fresh Mozzarella Pearls

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Friday, May 23, 2014

Gluten Free Brazilian Cheese Bread ~ Mini Pizzas ~ Version 4

Gluten Free Brazilian Cheese Bread  ~ Mini Pizzas ~ Version 4:

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Gluten Free Brazilian Cheese Bread  ~ Mini Pizzas ~ Version 4:

We love Brazilian Cheese Bread. I decided to turn them into Mini Pizzas.

In a small sauce pan add:
1 Cup Milk
1 stick of Butter (½ Cup)
Bring to a boil. Remove from the heat.

In a stand mixer add and mix together with the paddle:
2-1/2  Cups Bob's Red Mill Tapioca Starch ~ AKA: Tapioca Flour (Sometimes I add an additional ½ Cup of Tapioca Starch if the dough is to runny, its always best to start off using less then adding more later. I wait until after I add the Eggs to decided if the dough needs more starch. The video will show you the consistency)
1 tsp. Salt

Slowly add the Milk/Butter mixture to the Tapioca Flour,, start with the mixer on low speed,, scrape the bowl; then turn up to medium high for about 30 seconds.

Add any cheese of your choice:
Total of 1-½ cups of Cheese
I used  Parmesan, Romano and Asiago Mixture.
Mix until blended.

Let the dough cool off for about 10 minutes. (this is important because you will be adding eggs,, you do not want the eggs to cook in the dough)

Slowly add:
2 Eggs, Beaten
Mix until smooth. (This is when you check the consistency of the dough ~ add more Starch if needed; check video for consistency)

Tidbits: Sometimes I add extra Tapioca Flour/Starch after adding the eggs,, a lot depends on the Humidity in the air,,, if the batter is to thin,, add a little bit of extra Tapioca Flour/Starch and mix in thoroughly. I will scoop out one and if it runs together,,, I will add more Tapioca Flour/Starch,,, only a little bit at a time.

Using a Large Ice cream Scoop measure out the Batter on to Cookie Sheets that have been lined with Silpat Liners.
Bake in a 375* Preheated oven. For 20 Minutes

Remove from the cookie sheets and cool on a wire rack. You can make these earlier in the day and assemble them later on or assemble after they are baked.

To assemble the Mini Pizzas:
Place the Pizza Crust on Cookie Sheets (Without the Silpat liners)
Top with Pizza Sauce ~ Don't bring the Pizza sauce to the edge because there is not a crust.
Top with any toppings of your choice.
I used Cooked ground up Sausages. Top the Sauce with the Sausage or anything of your choice. Then sprinkle with a Pizza Cheese Blend. I used Mozzarella, Parmesan, Romano, Cheddar and Provolone.

Bake in a Preheated 375* oven for 8-10 Minutes. (You don't want to over cook them, the crust will get hard, the cheese will melt and get golden brown under the broiler, next step.)

Remove from the Oven, turn on the Broiler. Once the Broiler has been preheated ~ Broil your pizzas.

Broil for 1-2 Minutes keeping a close eye on the pizzas. Broil until; Golden Brown.
Cut the Pizza into serving size pieces!!


These Pizza's can be re-heated in a toaster oven the next day if there are any leftovers.


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Tuesday, May 6, 2014

Gluten Free Applesauce Nut Crumb Cake

This is a great cake to have for Breakfast with a cup of Coffee or Tea. We also enjoy it as a dessert and serve it with a scoop of Butter Pecan Ice Cream.

Gluten Free Applesauce Nut Crumb Cake:

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Gluten Free Applesauce Nut Crumb Cake:

In a large bowl mix together first with a wooden spoon to break up the Brown Sugar, then use a whisk:

1-1/2 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanathan Gum
½ Cup Packed Brown Sugar
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
¼ tsp. Nutmeg

In a medium bowl whisk together:
½ Cup Buttermilk (I used Powdered Buttermilk following the package instructions)
½ Cup Unsweetened Applesauce
1 Tbl. Melted Butter
1 Large Egg
1 Egg White

Add the Liquid ingredients to the dry ingredients using a wooden spoon. Stir until moist,, do not over beat the batter.

Spray a 9” Round Baking Pan with Cooking Spray

Spoon the Batter into the Pan

In a small bowl combine with a fork: Until Crumbly
1/3 Cup Chopped Nuts – Walnut or Pecans
1/3 Cup Gluten Free Flour
¼ Cup Packed Brown Sugar
2 tsp. Melted Butter
1/2 tsp. Cinnamon

Sprinkle the Crumb topping evenly over the batter.

Bake in a 350* Preheated Oven.
for 35-45 minutes or until done. I like to use a digital Thermometer,, insert it into the center of the cake when it reaches an internal temperature of 205-210* the Cake is done.

Cool in the pan on a wire wrack for 20-30 minutes.

Run a small medal spatula around the edge of the Cake and Invert onto the wire rack and cool completely. Or you can serve the Cake directly from the pan.



You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

I converted this Recipe to Gluten Free From:

Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until it reaches an internal temperature  205*-210* in the center of the bread.
It's also great to check the temperature of the milk and water before adding the yeast. It's a helpful gadget.

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