Cheesy Brown Rice and Broccoli
1-1/2 cups raw brown rice
1 cup milk
2 cups water
1 pound frozen broccoli pieces (not chopped)
1/4 cup grated Parmesan cheese
12 ounces shredded Cheddar cheese, divided use
In a heavy 4-quart pot, put the rice, milk, water, broccoli, Parmesan cheese, and 8 ounces of the Cheddar cheese. Stir to combine, making sure all grains of rice are covered with liquid.
With cover on, bring to a slow boil over medium heat, then reduce heat and simmer until all liquid is absorbed, stirring once or twice during the cooking. This will take the better part of an hour.
Turn off heat and stir in the remaining 4 ounces of Cheddar cheese. Serve and enjoy!
Since I just made a batch of Chex Mix, I thought I’d post the recipe. I need to set an alarm to post more often! Anyway, try this for your New Year’s Eve party. It’s incredibly simple to make, and gets eaten very quickly!
Gluten Free 1950′s Style Chex Mix
You will need: measuring cups and spoons, large mixing bowl, small saucepan, two large cookie sheets with sides, mixing spoon, pancake turner. Optional: rubber spatula to scrape margarine mixture out of saucepan and then out of mixing bowl, onto other ingredients.
1 cup (2 sticks) margarine or butter
2 tablespoons Worcestershire Sauce (Lea & Perrin’s is marked GF)
1 teaspoon salt
1/4 to 1/2 teaspoon garlic powder, to taste
4 cups Rice Chex
4 cups Corn Chex
2 cups salted peanuts (not dry-roasted)
2 cups GF small pretzel sticks
Set two oven racks at 1/3 and 2/3 height so you can put a pan on each rack. Preheat oven to 300F.
Measure cereal, peanuts, and pretzels into a large mixing bowl.
In a small saucepan, melt margarine. Add Worcestershire sauce, salt, and garlic powder, mix and simmer on very low heat until salt is dissolved.
Pour margarine mixture over the cereal mixture and stir to coat everything.
Spread mixture in a more-or-less single layer on two baking sheets.
Bake for 15 minutes. Turn/stir with pancake turner, then bake another 15-20 minutes.
Let cool to room temperature. Store in an airtight container.
This mix will keep fresh for several weeks in an airtight container, if it doesn’t get eaten sooner!
This is a treat that so many of us miss when we have to be gluten free. Toaster tarts are quite labor intensive, but they’re sooooo good! I’ve been asked numerous times for my recipe, so here it is. If you use a different gluten free flour blend, be sure that it includes xanthan gum or guar gum. This recipe may not work as well if your flour blend includes heavier flours such as bean or sorghum. If you do try it with different flour blends, let me know how it works!
Chandra’s Toaster Tarts
This recipe will make approximately 20-24 toaster tarts.
3/4 cup shortening
3/4 cup sugar
3 cups Better Batter flour
3/4 cup corn starch or potato starch
1 tablespoon baking powder
1/2 teaspoon salt
fruit jam or preserves
In a bowl, mix together flour, starch, baking powder, and salt. Set aside.
In stand mixer with paddle attachment, cream together shortening and sugar, then beat in the eggs one at a time. Add dry ingredients and mix until thoroughly blended and the dough pulls away from the bottom of the bowl.
Divide dough into two portions, place each in a ziploc bag, and flatten into a disc. Place in refrigerator and chill for at least overnight, but up to several days if desired.
Preheat oven to 350F.
Lightly flour a rolling surface with Better Batter flour. Roll out dough to about 1/8″ thickness (careful, it’s very delicate). At this point you can use a commercial toaster tart cutter (I got mine from Williams-Sonoma) or you can cut the dough into long rectangles, about 10″ long and 4″ wide. Carefully transfer the pieces to a parchment lined baking sheet. Trimmings can be re-rolled. If the dough gets too dry, add just a couple drops of water and knead with your hands before re-rolling.
If you used a commercial cutter, spread filling over the tart, leaving room at the edges for crimping the top crust on. Moisten the edges with water using your finger or a small cooking brush. Then put the top crust on and use the crimping tool.
If you cut your own rectangles, spread filling on one end, leaving room at the edges and in the center for crimping once you fold it over. Moisten edges as above. Fold over and crimp all the way around using a fork.
Carefully poke the top of the pastries with a fork in one or two places to allow steam to vent in baking.
Bake for 8-12 minutes or until pastries just begin to turn golden brown around the edges (remember, they will brown more when you toast them) and look done in the middle. If they don’t look done in the middle, bake a little longer, checking every minute or two.
Cool completely before storing. Tarts can be frozen, but will keep for several weeks at a cool room temperature wrapped in waxed paper and stored in a plastic container with lid.
My work group had a “team building” 2-hour lunch Thursday. I dread these occasions, mostly because I draw a lot of attention quizzing the server, sending my GF dining card to the chef, etc. And usually, I end up with a boring salad with some boring grilled chicken (or occasionally steak) on it.
Well, this time was different. I was out of town when the plans for the lunch were made, and my manager insisted the group choose a restaurant with GF options. (Of course, usually the “option” is a salad…)
So we arrived at Porcelli’s, and I asked the server to take my dining card to the chef and ask if there were any GF options other than salad. She came back saying that they had GF angel hair pasta which could be had with a variety of their dishes (not, of course, the breaded ones or the Alfredo sauce). I asked for it with the Bolognese meat sauce. Note that I was still a bit dubious as to the preparation and possible cross-contact with gluten items.
When the pasta arrived, following a very simple side salad, it was a HUGE serving. I suspect they took the entire half-pound box of rice-based angel hair and cooked it for me. I was still a little trepiditious about whether it was GF since the strands were cooked to al dente perfection and twirled beautifully on the fork. I tasted, and could not detect anything different about the pasta from the rice pasta I make at home. (Usually I can taste gluten unless it’s just a trace of cross contamination.) It was excellent with the meat sauce.
I brought home leftovers, shared with two GF buddies (none of the three of us had any symptoms, so if there was CC it must have been very minimal!), and still had enough left for lunch the following day. As leftovers, it was much more apparent that it was rice based, as the long strands broke up in typical GF fashion upon reheating.
I highly recommend this restaurant. Porcelli’s is located on East Sixth Street just south of Superior Avenue in downtown Cleveland. I think when I go back there, I’ll take along a loaf of my homemade crusty GF bread to complete the dining experience!
You can read the article here:
I’m copying here for you an e-mail I got regarding a Better Batter product recall.
Please note that the ONLY product involved in this recall that is sold or distributed by No Wheat, No Worries is the pancake mix.
All of the breads, cakes, cupcakes, and pastries I make and sell which use Better Batter flour are made from scratch using the original flour and my own ingredients.
Therefore, if you bought a box of pancake and biscuit mix from me, you may be affected by this recall. Otherwise, everything is FINE!