It was my friend Kelly who first mentioned corn cob stock to me; at the time, I was simultaneously impressed by the brilliance of the idea and skeptical that I would actually like the taste. Don't get me wrong: I love corn. Corn on the cob: I mean, who doesn't love it? But corn cobs themselves? Seem like something that people in the South make pipes out of, or what Pa Ingalls made a doll of for Half-Pint.
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When I saw these gorgeous "Red Velvet" nectarines at the market, I knew I had to make preserves out of them.
(Adapted from a Bon Appetit recipe)
3-1/2 lbs ripe nectarines (I used Red Velvet nectarines, but any type would do. So would peaches.)
3 cups sugar
2 TBSP lemon juice
3 TBSP fruit pectin
1 TBSP Earl Grey tea, crushed…
Quick post, went for heart shaped pizza last nite, my four year old “called” the pointy part (I had gluten free square pizza it was good too), I guess since their pizza’s are usually round? Not sure but he wanted the pointy part. As he’s eating he says “dad?” My husband goes “ya?” “Can you taste love?” My husband (I’m already laughing I know my son I know something beautiful is about to be said) hubby “umm…” Daniel “cuz the pointy part of this pizza tastes like love to me!”…. So if u want to taste love, it’s in the pointy part of the heart shaped pizza man I love my family!
Normally I only show off (a little) when it comes to baking… But my husband and I – this house if finally (6years I’ve lived here, I think maybe 7)… It’s starting to really look like us and I am loving it! Here’s the living room pic’s (minus the wedding ones, u all don’t need to see those sorry)…..onward…trying not to make everything blurry….
Found in December 2012 RRMag this is seriously delish relatively cheap and pretty. I strongly suggest find candy canes with only red and white but Allen’s brand is GF so it’s not as purdy but super yummy (I may add food colour just cuz it’s Christmas – well almost…) CHEERS!
Update the Allen’s brand French vanilla and gingerbread also make fantastic vodka flavours
Gluten free, vegan caramel bars
Gluten Free, vegan caramel bars.
About 10 years ago I worked at a small local grocery store that made the best – I mean THEE best combination of gluten and dairy (ok maybe I had some chocolate pie once that closely rivaled it but still…) EVER….too bad for me gluten and dairy hate me, eggs hate my son, so I couldn’t just go buy one…hmmmm 10 years later I made it my mission to closely recreated the secret (never was able to get the recipe since bakery wasn’t my department) delicious caramel bar recipe and here it is
Cookie crust bottom
In a large bowl mix together the following:
1 cup GF graham cracker crumbs (I use Kinnikinnick brand, which contains honey, which is not considered by some to be a vegan ingredient)
1/2 cup oat flour (I use Only Oats brand which is gluten-free)
1 TBS white Chia seeds, measured first and then ground
Set aside and combine the following in a small sauce pan over medium heat:
3 TBS sugar
1/4 cup vegan margarine
1 TBS thick syrup (corn syrup, maple butter, golden syrup – you can also use agave )
Warm these up untill melted and combined and add
3 TBS virgin coconut oil
Whisk together and heat about 2 more minutes, whisking the whole time. I find the coconut oil doesn’t really mix in but don’t worry it does in the end. Next time I make these I will take pics, you want bubbles through out the mix – lightly caramelized I would call it…remove from heat and add:
a splash (about 1/2 to 1 TBS) of vanilla, and stir (this is where it comes together) Keep whisking and pour over dry ingredients, mix well and press into a square pan (8×8 I think, or 9×9).Lined with parchment or wax paper. Press it flat and press it hard. Set aside.
In a large deep pan mix together:
1/2 cup sugar
1/2 cup coconut cream or full fat coconut milk (the only ingredients should be coconut and water)
1/2 cup golden syrup (you can use agave or honey or any other syrup but they respond differently and will produce slightly different results, golden syrup can be found at most grocery stores)
Set your temp to a soft medium, and grab a coffee or wine cuz you will be here for about 20 mins, it’s essential not to burn the caramel, if you burn it; it is garbage, so I suggest a lower heat and pretty much constant stirring – you could bump up your heat to a true medium or 1 or 2 notches above it but I don’t recommend it. This is an easy caramel recipe as far as caramel goes…but caramel always needs your attention.
So coffee or wine in hand stay by your caramel and stir, it will begin to change color and smell delicious. I lost my candy thermometer so I had to do this old school, like my mom taught me – cook it to a soft ball stage. Get a nice big bowl filled with water and ice, and after about 8 minutes or so take a little spoonful and pour it in, it will sink and disintegrate it is not ready…the softer the ball the softer your caramel, but the spoonful should form into a grab-able ball (I have a candy thermometer coming soon so I will update with temps next time I make it). Keep stirring, don’t let it burn. Once you get a nice soft ball remove from heat and add
1 TBS vegan Margarine and 1/2 TBS pure vanilla extract and stir untill combined, pour over your crust. Chill for about half an hour.
Melt (you can microwave, or use a double boiler, or low heat on your stove. I use a little chocolate melter – best $30 bucks I ever spent!)
Melt together 1/2 cup of vegan chocolate chips (I use enjoy life brand)
with 2 TBS vegan shortening (I use earth balance, I don’t recommend the butter flavour for the chocolate, use the plain stuff)
Pour over caramel layer and return to fridge.
Cut and serve store in fridge – ENJOY my kids told me – “No changes mom! These are awesome!” Awww thanks guys I hope you love it as much as we did (it’s gone already lol less than a day, they are that good)!
Boil or steam 4 lobster tails and quickly chill
Other ingredients are:
4 -6 potatoes
1 litre (4 cups) chicken stock
Boil together until potatoes are soft take out about half a cup of cooked pots and set aside
Meanwhile add splash of olive oil to
pan, finely chop 4 ribs celery and 2 cloves garlic and sauté – add to potatoes and whir with a hand mixer
Squirt anchovy paste (to taste)
Worcestershire sauce – to taste Heinz is gluten free
About 1 cup tomato purée (found in Italian shoppes)
1cup coconut cream or full fat canned coconut milk (use the whole can if you haven’t got another use for it) *look for canned coconut with only coconut and water as ingredients
Splash of soy creamer for the creaminess you want (optional)
About a cup of white wine
*take quinoa flakes or quinoa four grain mix with chia seeds and grind it, start with a coffee grinders worth and add more if needed (I made this without keeping note of measurements, when I make it tomorrow I will update) this adds a nice fullness and thickness to it.
I forgot to mention to fry the shells and deglaze pan with the wine. Remove shells and strain into soup.
When ready to serve chop up lobster and add it and potatoes into pan heat till warm and serve. Add salt and pepper to served soup as desired
Just a quick hello and introduction. I’m Joan, gluten and dairy intolerant/allergic and many other food intolerances I’m sure to get into later. My youngest is allergic to peanuts and eggs, and other stuff as well. My husband has 1 nut allergy ( Brazil) and my daughter has a cast iron stomach but then she’s a preteener so…
I have relied on blogs so much I hope I can share some experience, recipes and ideas as I have had these shared shared with me.
Oh and the name – I have a small, near obsession with recipes. I am the Recipe Hog… Welcome to my blog