• 14May

    Lemon Cinnamon Arborio Rice Pudding

    I’ll be doing a cooking demo next Wednesday at the Women’s Cancer Resource Center as part of the monthly ‘Cooking Club’ series that happens the third Wednesday of every month. Pick up the Summer 2009 issue of Edible East Bay to read about a past Cooking Club class on Mushrooms.

    The topic for this month is ‘Rice.’ Here is one of the recipes – albeit not the healthiest of the bunch but a mighty tasty treat.

    Lemon Cinnamon Arborio Rice Pudding

    2 1/2 cup water
    1 qt of whole milk
    pinch of sea salt
    3 each cinnamon sticks
    zest of 2 lemons
    1 cup Arborio rice
    4 egg yolks
    2/3 cup organic sugar
    1 t vanilla extract

    Bring milk and water to a boil.  Add salt, cinnamon stick and zest.   Stir in 1 cup Arborio rice.  Stir often to keep rice from sticking to the bottom of the pot.  In a small bowl, blend yolks and sugar together with a whisk.  When rice is cooked, ‘temper’ yolk sugar mixture by stirring a ½ cup of the hot rice mixture into the yolks. Then stir in this yolk mixture to the hot rice.  Stir in vanilla. Pour into individual bowls or one large bowl. Chill before serving.

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  • 22Feb

    Peanut Butter Cookie, hold the Egg & Gluten

    Many of us have or suspect we have food sensitivites. Many of the symptoms we experience do not seem to be related to ingestion of a particular food. For instance, a rash or eczema, joint pain, headaches, foggy brain… And then the symptoms that we may associate with something we have eaten: nausea, intestinal distress. In my case, I suspect egg protein is causing a small patch of eczema. I’ll eliminate egg from my diet for a month or so and see if the patch clears.

    Wanting a little sweet – I decided to make a gluten free and egg free cookie and here is what I came up with (I made the almond version):

    Peanut Butter or Almond Cookies
    48 cookies

    1/2 cup butter, unsalted
    8 ounces peanut butter — or almond butter
    2/3 cup brown sugar
    1/4 cup flax seed — ground
    2 tablespoons milk
    1 teaspoon vanilla — or almond extract if making almond cookies
    1 cup brown rice flour
    1/3 cup glutinous rice flour
    1/4 cup almond meal
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    1/3 cup sesame seeds — to roll; optional

    Cream butter and sugar. Add milk, extract and flax seed. Mix together rest of ingredients and add to butter mixture. Form into 1″ diameter balls. Roll in sesame seeds. Bake 375 for 8-10 minutes

    Per Cookie: 84 Calories; 5g Fat (56.8% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 89mg Sodium.

    If you want to make these dairy free you can substitute the butter with coconut oil and the milk with water.

    Enjoy!

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  • 23Nov

    Little Pots of Lemon Verbena

    I love Pot de Creme…a custard that is oh so creamy.
    And if you make them in 2 ounce or so ‘pots’ it is just the right amount to satisfy (most) sweet tooths after a big meal like Thanksgiving dinner.

    I’ve got a Lemon Verbena bush in the garden and have been plucking it’s leaves for a soothing cup of tea and a treat –  Lemon Verbena Pot de Creme

    Here is a recipe based on Alice Water’s recipe for Vanilla Bean Pot de Creme from Simple Food.

    Lemon Verbena Pot de Creme

    3/4 cup heavy cream
    3/4 cup half and half
    pinch of sea salt
    1/3 cup fresh lemon verbena leaves, loosely packed (sub: zest from 3/4 of a medium lemon if you do not have lemon verbena. Strips of lemon zest from 1/4 of a medium lemon, I like to use a vegetable peeler)
    4 egg yolks
    3 Tablespoons + 1 1/2 tsp granulated sugar

    Preheat oven to 350F. Boil about 2 quarts of water – set aside.

    Heat cream and half & half with the pinch of sea salt, lemon verbena and lemon zest over medium heat. Heat it just until before it boils.

    While the cream is heating, mix egg yolks with the sugar.

    When the cream mix is hot slowly whisk in a few tablespoons of this hot mixture into the yolk mixture at a time until all the cream is mixed into the yolks.

    Strain lemon in to the cream mixture and pour into 8 – 2 ounce ramekins. Put the ramekins into a pan and pour hot water into the pan until it reaches halfway up the outside of the ramekin. Seal with foil and bake in the 350F oven for 15-20 minutes.

    The custards are ready when the edges around the ramekin are ‘solid’ but the middle still has a little jiggle to them. Remove from pan and set on a rack to cool. Serve at room temperature or chilled.

    Enjoy!

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  • 29May

    Free Cake

    It’s gluten free, egg free, dairy free…

    The ‘there’s no there there’ Carrot Cake

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    8 ounces crushed pineapple — drained, reserve liquid
    4 tablespoons flax seed — ground
    3/4 cup water
    2 cups carrots — shredded
    1 cup walnuts — chopped (optional)
    1 cup brown rice flour
    2/3 cup almond meal
    1/3 cup glutinous rice flour — ‘Mochiko’
    2 teaspoons cinnamon — ground
    1 1/2 teaspoons baking soda
    1 teaspoon baking powder
    3/4 teaspoon sea salt
    1 1/2 ounces coconut oil
    2/3 cup sucanat or rapadura — (dehydrated sugar cane juice)

    Preheat oven to 350. Grease and rice flour a 13″ x 9″ baking pan.

    Drain pineapple well (squeeze), reserving juice.

    In a small bowl, make a slurry with the ground flax and reserved pineapple juice.

    Grate carrots and chop walnuts. In a medium bowl, mix rice flours, almond meal, baking soda, baking powder, salt and cinnamon.

    In large bowl, beat coconut oil and sucanat on medium until well mixed. Add flax slurry. Beat some more. Fold in dry half dry ingredients. Stir in water then fold in the remaining dry ingredients. Stir in walnuts, pineapple and carrots by hand. Try not to over mix – it will not rise as much if you do. Immediately pour batter into prepared baking pan. Bake in the botton third of the oven at 350 for 40-50 minutes or until done – check by inserting a toothpick in the center. The toothpick should come out clean.

    The texture is definitely different than your typical cake – a bit chewy. I like it best the next day 🙂 -the flavor seems to mellow out.

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  • 25Jan

    Flourless chocolate cake

    A request for a recipe so here it is…..BUT, if you try it – you have to post in the comments how it turned out for you.   

    I’d still like to get around to doing a sugar-free version…I plan to get to it this weekend for some friends that are coming over for dinner. Keep your fingers crossed…   

    * Exported from MasterCook *   

    Bean Cake – Chocolate   

    Recipe By : Sandy at Tao de Kitchen
    Serving Size : 12 Preparation Time :0:00
    Categories :   

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 cups black beans, cooked — *see Note
    1/2 cup almond meal
    4 large eggs
    1 cup sugar — or sub sucanat
    1/4 cup cocoa powder
    1/2 teaspoon baking powder — use 1 t if you want it fluffier
    1/4 cup butter
    1/2 teaspoon sea salt
    1 teaspoon vanilla  

    Mix all ingredients in blender. Pour into a buttered 9 x 9 baking dish. Bake at 350 for 35 minutes.   

    *you can also use a 15 oz can of black beans, drained and rinse

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