• 20Aug

    Here is a new favorite that I like to make and freeze up in small portions for later breakfasts or lunches.

    Egyptian Lentil Soup
    6 servings

    1 tablespoon extra virgin olive oil
    1 large onion, diced
    1 medium carrot, diced or sliced
    1 stalk of celery, diced or sliced
    2 teaspoon ground cumin
    2 cups dried orange lentils (dal), washed in several changes of water until water runs clear. Drain.
    1/3 cup brown rice, washed in several changes of water until water runs clear. Drain.
    2 medium tomato, seeded and cut into chunks
    1 medium potato, diced
    2 teaspoons sea salt
    4-5 cups vegetable stock or water
    Optional Garnishes
    1 tablespoon chopped fresh parsley, cilantro or mint
    Lemon wedges

    In medium pot over moderately high heat, heat olive oil. Add onion, carrot and celery. Sauté until onions are golden, add cumin and sauté a few more minutes. Add tomato, potato, vegetable stock, sea slat, lentils and rice – bring to boil. Cover and simmer 30 to 40 minutes, skimming any foam that forms on top.
    When lentils and rice are soft and falling apart, finish seasoning with salt and pepper to taste.
    Ladle soup into bowls and sprinkle with chopped parsley and a lemon wedge on the side.

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  • 19Aug

    It was another fun evening last night at WCRC where I had a chance to talk about stone fruit and demo three of my favorite stone fruit recipes. In this post, I’m sharing the recipe for Peach Shortcakes which by the way features Gluten Free Buttermilk Biscuits!

    We’re quickly racing towards the end of Peach season so get over to your local Farmer’s Market now where you will find the sweetest ripest peaches.

    The great thing about this gluten free buttermilk biscuit recipe is you can mix all the dry ingredients with the butter then store the dry mix in your frig or freezer. Now you have your own all purpose biscuit, pancake, waffle, cobbler topping mix…a Gluten Free ‘Bisquick.’ When you want to make any of the above mentioned, just mix in enough buttermilk or thinned down yogurt to the appropriate consistency. If you aren’t into gluten free, here is a waffle mix that my Mom loves.

    Enjoy!

    Peach Shortcake

    Gluten Free Buttermilk Biscuits

    1 ½ cup brown rice flour
    1 cup tapioca flour (starch)
    ¾ cup cornstarch
    ½ cup glutinous rice flour (sweet rice flour)
    ¼ cup flaxmeal
    3 tablespoons sugar
    1 ½ teaspoons baking soda
    4 teaspoons baking powder
    1 ½ teaspoons xanthan gum
    1 ½ teaspoon sea salt
    ½ cup cold unsalted butter — cut into bits (1 cube)*
    2 cups buttermilk — or yogurt thinned with water to buttermilk consistency*
    ½ teaspoon vanilla

    Heat oven to 425F

    In a medium size bowl, mix together dry ingredients.
    Cut in the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in the buttermilk until the dry ingredients are just moistened.
    Drop 1/4 cup scoops of batter 2 inches apart onto a parchment lined baking sheet. With a damp knife, press down the center to flatten a bit.
    Bake for 10-12 minutes or until golden brown.

    For cobbler topping add 1/3 cup additional buttermilk.

    *For Dairy free use ghee or non trans fat shortening in place of the butter and 2 Tb of vinegar in water or alternative ‘milk’ (rice, almond, hemp, etc) in place of the buttermilk.

    Peaches
    3-4 ripe peaches, washed
    1/3 cup raw organic sugar, more or less to taste
    ¼ tsp almond extract
    dash of cinnamon & nutmeg (optional)
    pinch of sea salt

    In a large bowl, cut peaches into thin slices one to two inches long. Add remaining ingredients and gently mix together. Let sit for 30 minutes. Refrigerate until ready to assemble shortcakes.

    Whipped Cream
    2 cups of heavy cream
    1 Tbs powdered sugar or other sweetener like maple syrup
    dash of vanilla

    Put cream, sugar and vanilla in a medium bowl. Whip with a whisk until soft peaks form. Best to use right away. Refrigerate until ready to assemble shortcakes.

    Assembling Shortcakes

    Split biscuits in half.
    Spoon some peaches and juice on the bottom half. How much is up to you.
    Place a dollop of whipped cream on top of the peaches
    Place the top half of the buttermilk biscuit on top and repeat with peaches and whipped cream.
    Once assembled, peach shortcakes should be eaten within 30 minutes as they will begin to soak through the biscuits.

    About 10-12 peach shortcakes.

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