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Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Tuesday, May 19, 2009
Monday, May 18, 2009
Saturday, April 25, 2009
Thursday, March 5, 2009
What I Had for Dinner/ Shepherds Pie
1 lb. ground beef
1 can green beans
1 can corn
1 can tomatoes
Sea salt and black pepper
Top it all off with mashed potatoes
Some people like to put cheese on top, Miguel doesn't really like that, so I put paprika. I like it with cayenne pepper as well, with a green salad on the side.
Home cookin!
What I Had for Dinner/ Green Salad with Quinoa and Balsamic Dressing
I wasn't very hungry for dinner, so I just had this salad with quinoa and homemade balsamic dressing.For the balsamic dressing I put the following; (sorry I didn't measure anything)
Balsamic vinegar
Raw honey
Fresh ground black pepper
Sea salt
Extra-virgin olive oil
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Tuesday, March 3, 2009
Homemade Marshmallows
This is just the plain chocolate marshmallows. I used a round lid to cut them out. I would have made them bigger, but my family ate 3/4 of the pan of marshmallows before I could get to them. I just didn't have much left to work with. I will take it as a compliment that they really liked them!
In this picture I covered them with almonds, unsweetened coconut, and melted naturally sweetened chocolate chips. Talk about GOOD! I need to tweak the thickness of the melted chocolate chips, but other than that they turned out perfectly delicious! I am guessing they tasted somewhat like a 3 musketeers bar------No....even better!
Here is the recipe for basic Homemade Marshmallows:
Homemade Marshmallows
1 pkg. unflavored gelatin
½ cup water
2/3 cup raw honey
Dash of sea salt
1½ tsp vanilla extract
In a small bowl soften gelatin in ¼ cup water. Add the remaining water and all of the honey to a saucepan. Stir together and heat until you reach 240°F. Remove from the heat and stir in the gelatin mixture. Cool to room temperature. Add the salt and the vanilla, and beat with an electric mixer until white and thick, about 5 minutes. It should look fluffy and glossy. Pour into a greased and powdered square baking dish. Powder the top, then let the marshmallow set for awhile. Overnight is best. Cut into squares and powder again if desired. Do not refrigerate. **Cut the marshmallows with a knife dipped into very hot water.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
What I Had for Dinner/ Salsa, Tabouli, and Beans
I am still not eating meat for dinner. I think I like it! I feel like I am waking up more rested!
This is my first attempt at Tabouli, a middle eastern dish. It is VERY simple to make, but I realized I made a mistake. I should have chopped the parsley more fine. The taste is very good --it has a light refreshing quality. YUM!
Quinoa Tabouli
3 cups cooked quinoa
½ cup sweet onion, chopped
1 clove garlic, minced
1 tbsp extra-virgin olive oil
Juice from 1 lemon
½ bunch of parsley
Sea salt to taste
2 tbsp extra-virgin olive oil
Heat 1 tbsp olive oil in a sauté pan. Cook the onion and garlic on low heat, until the onions are transparent. Stir in the quinoa. Pour this mixture into a bowl. Add the parsley, lemon juice and sea salt to taste. Add 2 more tbsp extra-virgin olive oil, and mix until blended. Can be served warm or cold.
3 cups cooked quinoa
½ cup sweet onion, chopped
1 clove garlic, minced
1 tbsp extra-virgin olive oil
Juice from 1 lemon
½ bunch of parsley
Sea salt to taste
2 tbsp extra-virgin olive oil
Heat 1 tbsp olive oil in a sauté pan. Cook the onion and garlic on low heat, until the onions are transparent. Stir in the quinoa. Pour this mixture into a bowl. Add the parsley, lemon juice and sea salt to taste. Add 2 more tbsp extra-virgin olive oil, and mix until blended. Can be served warm or cold.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
Saturday, February 28, 2009
Homemade Chocolate Marshmallows!
These turned out so good!! I am going to cut them out and make some sort of Easter treat. Like chocolate covered Easter eggs. Maybe put a little homemade caramel, or nuts on top before covering them with chocolate.
I am not saying this is something you should eat everyday! But it is made with honey, no sugar added, no artificial ANYTHING added!
AND the possibilities are...............ENDLESS!
I will post the recipe in the near future.
Thursday, February 26, 2009
What I Had for Dinner/ Brown Rice with Black Beans and Vegetables
Since I have been doing this experiment of not eating meat at dinner---this is what I had for dinner 2 days ago. Sorry I am behind on my posting.
It is just brown rice with parsley, butter and red pepper flakes, peas, baked sweet potato and sauteed green beans.
My family had roasted chicken with this. I had the chicken the next day at lunch which I will show on my next post.
Tuesday, February 24, 2009
What I Had for Dinner/ Brown Rice and Ground Beef
This is what we had for dinner last night. Although I saved my meat portion for today--because I am experimenting with not eating meat after 3pm.
Ground beef with onions, salt and pepper. Cooked carrots--sauteed in butter and olive oil. I LOVE THESE they turn out so SWEET! And raw spinach--which we threw some dressing on. Fresh lemon juice, salt, pepper, olive oil, a drop of raw honey, garlic powder. Whatever?
I made extra brown rice to use throughout the week. I will end up making Simple Rice Pudding for sure, and probably some other dish as well.
Simple Rice Pudding:Raw milk, raw honey, cinnamon and rice. Great breakfast food!! Quick and easy. You can also make this with cooked barley, soak them overnight first--they are even better.
Brown rice is VERY GOOD! It did take me a few tries to get used to it. What REALLY got me hooked is brown rice with sweet and sour chicken and teriyaki sauce. Not together of course.
So....................if you are not a fan of brown rice--try it in some really great dishes that have a lot of sauce. Soon you will like brown rice more than white rice. Which I do!!
Tuesday, February 3, 2009
Asian Salad and Dressing
This is one of the things we had for dinner. It turned out really good and has very simple ingredients. We had Ham Fried Rice with it, only it didn't have ham or rice. Just kidding, it did have rice, but no ham. I had a little bit of natural bacon that I put in just for the flavor. We don't eat pork much. A strange thing happened to me after I became healthy, I started craving green vegetables. Seriously if I don't have green vegetables with my dinner I feel totally ripped off! I was not like that before.
*This is not in my book.
Asian Salad and Dressing
1/3 cup rice wine vinegar
2 tbsp Tamari sauce
¼ tsp fresh ginger, minced
1 small clove garlic, minced
1 tbsp raw honey
1 tsp sesame oil
1 tbsp toasted sesame seeds
Sea salt to taste
Mix the vinegar, Tamari sauce and the honey together until the honey dissolves. Stir in the remaining ingredients. Pour over 4 cups fresh baby spinach, mix and serve.
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
Monday, January 19, 2009
Homemade Butter
The dairy that I get my milk from gave me some cream the last time that I picked up. Thank you Woolsey's!! You would not believe the amazing butter that I made from that cream. I did not add any food coloring to the butter and look how yellow it is!! YUMMY!!
Recipe:
1 quart raw cream
Sea salt
Pour the cream into an electric mixing bowl. Using the cookie paddle attatchment whip the cream until the solids separate from the liquids. You will have large chunks of butter and water like liquid in the bottom. If you wish to drink the liquid afterwords don't salt the butter until you remove the solids from the liquid. (You can also use the liquid or buttermilk in baking.) Otherwise salt the cream as you go, to taste. Pour the butter into a strainer, and you can even rinse the butter with very cold water which will help to get out more of the liquid. Press the butter into glass canning jars. (I got 1 pint and 1/2 pint out of 1 quart of cream) More liquid will come off the butter as you do so. Try to drain as much of the liquid as possible. Then refrigerate or freeze the butter.
Thursday, January 8, 2009
Roasted Vegetables
Roasted Vegetables1 sweet potato, peeled
2 large potatoes, peeled
3 large beets, peeled
4 large carrots, peeled
2 leeks, trimmed and sliced into 1 inch pieces
1 large sweet onion, chopped
5-6 cloves garlic, chopped
1/4 – 1/2 cup extra-virgin olive oil
Sea salt and pepper
Preheat oven to 375°F. Cut vegetables into ¾ inch chunks. In a large mixing bowl, toss vegetables with garlic, salt, pepper and olive oil. Spread single layer onto a baking sheet. Bake for 40-50 minutes, or until cooked through and lightly browned.
*You can add fresh herbs as well. Basil, rosemary and thyme are all good choices
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
Chilean Carrot Salad
Chilean Carrot Salad5 carrots, shredded
1 clove garlic, minced
Juice of 1 lemon
2 tbsp fresh cilantro, chopped
2 tbsp extra-virgin olive oil, or grape seed oil
Sea salt to taste
In the bottom of a medium sized bowl, mix garlic, lemon juice, and oil. Stir in the remaining ingredients. Serve cold or at room temperature.
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
Saturday, January 19, 2008
Tiffany's Gluten-Free Bread
Tiffany’s Gluten-Free Bread
1 cup brown rice flour
¼ cup lentil flour
1 cup masa harina
¼ cup tapioca flour
½ tsp sea salt
½ tsp baking soda
2 tsp aluminum-free, Gf, baking powder
1 cup water
1 tbsp instant yeast
1 tbsp raw honey
2 eggs
¼ cup grape seed oil
1 tbsp raw, apple-cider vinegar
In a large bowl mix water, yeast and honey, allow to rest while preparing other ingredients or about 5 minutes. In a separate bowl mix dry ingredients together. Stir eggs and grape seed oil into water mixture. Add dry ingredients and cider vinegar. Mix until well blended. Spoon into two, greased, medium sized bread pans. Cover and let it rise for 1 hour. Bake in pre-heated 350°F oven for 30-40 minutes.
Alternative cooking method:
After dough has risen. Heat a cast iron skillet, to medium low. Butter the pan lightly, then carefully spoon out 1 heaping tbsp of dough onto skillet, (slightly spread out each one) add as many as you can fit into the pan. Cook on low heat for 5 minutes per side, then turn again and cook an additional 3 minutes per side with a lid on.
1 cup brown rice flour
¼ cup lentil flour
1 cup masa harina
¼ cup tapioca flour
½ tsp sea salt
½ tsp baking soda
2 tsp aluminum-free, Gf, baking powder
1 cup water
1 tbsp instant yeast
1 tbsp raw honey
2 eggs
¼ cup grape seed oil
1 tbsp raw, apple-cider vinegar
In a large bowl mix water, yeast and honey, allow to rest while preparing other ingredients or about 5 minutes. In a separate bowl mix dry ingredients together. Stir eggs and grape seed oil into water mixture. Add dry ingredients and cider vinegar. Mix until well blended. Spoon into two, greased, medium sized bread pans. Cover and let it rise for 1 hour. Bake in pre-heated 350°F oven for 30-40 minutes.
Alternative cooking method:
After dough has risen. Heat a cast iron skillet, to medium low. Butter the pan lightly, then carefully spoon out 1 heaping tbsp of dough onto skillet, (slightly spread out each one) add as many as you can fit into the pan. Cook on low heat for 5 minutes per side, then turn again and cook an additional 3 minutes per side with a lid on.
©Copyright 2007-2008 Tiffany's Table LLC
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