Homemade Hot Chocolate Recipe 1
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This comfort food is a traditional French Canadian Christmas pie called: Beef Tourtiere. All though it's called All Beef Tourtiere it's commanally made from a combination of pork and beef, and traditionally with carrier pigeon. But to offer a heartier and healthier alternative I offer my version of this wonderful winter dish, with no pork just beef. However, if you like pork go ahead and use half pork and half beef!
This pie is best suited for the cold seasons because it's loaded with what are termed warming spices. Warming spices are those spices which actually do warm your blood. Here are some examples of warming spices: ginger, nutmeg, cinnamon, cardamon, allspice. I offer my humble alternate definition of warming spices: heart warming spices; i.e. those spices which a reminiscent of what mother used to make on a cold day (e.g. applesauce cake, gingerbread, and pumpkin pie)! Between hearty beef and heart warming spices this is a sure crowd pleaser. The wonderful array of flavours all coalesce in this warming dish. The ingredients are many but the taste is divinely simple, and in fact the recipe is quite easy to compile. Anyway enough of my chitter-chatter go ahead try the recipe for yourself, and please when you get a minute let me know what you think of it in the comments below!
Double Crust Pie Dough (SEE RECIPE HERE)
2 lb. Ground Beef (Blade Roast is adds a deep beef flavour!) 1 medium Onion, Diced 3 sm. Cloves Garlic, Minced 1/4 cup Celery, Diced 1 1/2 cup Beef Au Jus Sauce or Beef Gravy 3/4 tsp Salt 1/4 tsp Black pepper 6 Whole Cloves or 1/2 tsp Ground Cloves 1/2 tsp Cinnamon 1/2 tsp Nutmeg 1 tsp Sage 3/4 cup Mashed Potatoes 1/4 cup Lightly Packed, Fresh GF Bread Crumbs
Preheat an oven to 400F. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
Using a large skillet, heat the oil over medium-high heat and sauté the beef, onion, garlic, and celery until the vegetables are tender and the meat is mostly cooked. Drain any excess fat from the pan. Add the beef stock, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes. Remove the skillet from the heat and stir the mashed potatoes and dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown. Merry Christmas
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11/07/2015 | 10 Min Read | 13-24 Hour Prep | 20 Min Cook |
3 tbsp arrowroot powder/starch
2 1/2 tbsp sorghum flour
1 tbsp whey, soy, pea, or hemp protein isolate
1/2 cup + 1 tbsp dutch cocoa (or regular)
2/3 cup clarified butter
6 eggs, at room temperature
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup granulated sugar
1/4 cup boiling water
Sift together 3 times flour and cocoa.
Melt in a small saucepan clarified butter. Set aside butter.
Whisk together in a large heatproof bowl: large eggs and sugar.
Set the bowl in a skillet of barely simmering water and whisk constantly until the mixture is warm to the touch (about 110°F). Remove the bowl from the heat and beat on high speed until the mixture is lemony-coloured, has tripled in volume, and has reached the stage known as au ruban—like a continuous flat ribbon when dropped from a spoon (about 5 minutes in a heavy-duty mixer with the whisk attachment, 10-15 minutes with a hand-held mixer). In 3 additions, sift the flour mixture over the top and fold in very gently with a rubber spatula.
Reheat the butter until it is hot and transfer to a medium bowl. Fold about 1 1/2 cups of the egg mixture into the butter until completely incorporated, along with vanilla.
Scrape the mixture onto the remaining egg mixture and fold in. Scrape matter into the pan(s) and spread evenly.
Bake until the cake begins to pull away from the sides of the pan(s) and top springs back with lightly pressed, about 15 minutes in 3 cake pans and 30 minutes all in one cake pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a knife around the cake to detach it from the pan(s). Invert the cake(s) and remove the paper liner(s), if using. Let cool completely right side up on the rack.
If you used one cake pan then cut the height of the cake into equal thirds. To cut a cake into three layers, first measure the height of the cake with a ruler. Divide the number by three to determine the height of each layer. (It's okay if each layer's height isn't exactly the same…make them as close as possible.) With the ruler, mark the height of the bottom layer with a toothpick. From that toothpick, measure the height of the middle layer and mark with a toothpick. Continue measuring around the cake, inserting toothpicks every few inches. Using the highest set of toothpicks as guides, cut off the top layer of the cake with a long serrated knife. Carefully set aside. Using the remaining toothpicks as guides, cut off the middle layer; carefully set aside. Discard toothpicks. |
Bring to a boil 1/2 cup cherry juice and 1/3 sugar. Boil uncovered over medium heat for 5 minutes. Cool to lukewarm, add 1 tsp imitation brandy extract.
Place one layer on your serving plate.
♥ CHOCOLATE CREAM METHOD ♥ Bring to a boil water. Add 8 oz. chopped chocolate. Stir until the chocolate is melted and the mixture is smooth. Whip in a large bowl (holding capacity of at least 8 cups) whip cream and sugar until soft peaks form. Fold in 1/3 cup whipped cream into chocolate mixture, then fold in another 1/2 cup. Immediately, arrange a single layer of without packing them tightly, on top; you will have some cherries leftover. Quickly spread the chocolate cream over the first layer of moistened cake. |
Place the last layer moist side down on top of the second layer. Press gently to level. Moisten top of layer with more cherry syrup.
Top the black forest cake with any leftover whipped cream and/or cherries. Use a spatula to smooth whipped cream out on side of the cake. With the grated chocolate pat on the side of the cake and sprinkle the top of the cake.
Refrigerate the cake for at least 12 hours, or up to 24 hours, before serving.
10/31/2015 | 1 Min Read |
When it came so did a side of creativity. I took a few bites of my sausage and realized that this plate of sausage, fried eggs, broad cheddar cheese, lettuce, and tomato slices could easily be turned in to a GF sandwich with cheese bread! How so? Simple layer a slice of cheese with one egg, one slice tomato, one leaf lettuce and top with another slice of cheese. Now you have a fried egg sandwiched in cheese! It turned out grand, the cheese held together up until the very last bite. Go ahead try it next time you're out, almost all restaurants have these basic items. Just make sure the egg isn't too hot when you compile your sandwich r the cheese will begin to melt.
Remember gluten free doesn't mean your limited you're free! So use a little creativity and you'll enjoy your meals a lot more.
Sincerely, Tamara Green
10/24/2015 | 2 Min Read | 4 Hour Prep | 6-30 Min Cook |
1/2 cup, packed Brown Sugar
1/2 cup Molasses
1/4 cup Honey
1 large Egg, room temperature
2 cups Brown Rice Flour
1 1/3 cup + 2 tsp Tapioca Starch/Flour
1/3 cup + 2 tsp Potato Starch
1/4 cup Teff Flour
1/4 cup Whey, Hemp, or Non-GMO Soy Protein
1 tsp Baking Soda
1 tsp Ginger powder
1/2 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1/4 tsp Allspice, ground
1/2 tsp Salt
1/8 tsp Black Pepper (for spicy cookies!)
1/4 cup Water
2 tsp freshly grated Ginger Root, peeled
In a medium bowl, sift together the flours, baking soda, spices, and salt & pepper. Add half of the flour mixture to the sugar mixture, mixing on low speed until just combined, scrape down the side of the bowl and/or paddle as is needed. Pour in the water and grated ginger, and mix to combine. Add the remaining flour and mix until fully combined.
Divide the dough into two pieces (it's going to be sticky), and shape into a ball, wrap each in plastic wrap, and refrigerate for 3 to 4 hours, or overnight.
Preheat oven to 350f (175C). Have ready parchment- or wax paper-lined baking sheets.
On a well floured board, roll out one piece of dough to 1/8 thick (for a very soft cookie roll out to 1/4" thick). As long as you work quickly and keep the dough dusted with flour, it shouldn't be hard to work with. If the dough gets too warm it will be come sticky, if this happens just pop it back into the fridge to cool a bit (approx. 30 minutes). Using cookie cutters, cut out cookies into desired shapes and place on prepared baking sheets. Repeat with the other half of the dough. Scraps may be re-rolled and cut, up to two more times. |
If that's you (or if your Scottish) than this plaid pie is for you! This pie is an innovation of the comforting pumpkin pie. Don't worry it hasn't lost it's comfort! It's made from your traditional pumpkin pie filling as well as acorn squash and purple carrots. With a careful technique you can weave any plaid, striped, spotted, picturesque design you want!
AND there's a special bonus advantage to making this plain pie and that is: IT'S FUN TO SAY "PLAID PIE!"
So are you ready expand Thanksgiving tradition this year? Yes? Then lets get start with making this unique plaid pie.
Pie Crust
1 cup Arrowroot powder 3/4 cup Coconut flour 1/4 cup Sorghum flour 1/4 cup Whey protein 3 tbsp. Soy protein 1/2 tsp Salt 1/2 cup Shortening, chilled 1/2 cup Butter, frozen 1/2 cup Water, ice cold |
Filling
2 1/2 cups Pumpkin puree (1 sugar pumpkin) 1 cup Acorn squash puree (1 acorn squash) 1 purple carrot or 1/8 cup Purple carrot or beet juice 2 eggs 1 egg yolk (for extra richness) 2/3 cup Evaporated milk 1 cup Dark brown sugar, packed 1 tbsp Sorghum flour 1 tsp Cinnamon, ground 1/4 tsp Nutmeg, ground 1/4 tsp Ginger, ground 1/8 tsp Cloves, ground |
Wash and dry the sugar pumpkin, acorn squash, and carrot. Cut around the stem of the pumpkin then cut it in half and remove the seeds. Repeat with squash.
Line two baking dishes with aluminum foil (one large and one small a bread pan will do). Lightly oil the foil. Place the pumpkin & squash halves cut side down on the foil in the larger pan. Place the peel carrot in the smaller pan. Bake for 40 minutes. The vegetables will be ready when the flesh easily gives when poke with a fork.
Cool at room temperature. Use a fork or spoon to scrape the pumpkin flesh from the peel. Repeat with acorn squash.
Mash or puree the acorn squash in a blender. Set aside and mash or puree pumpkin. Be careful not to mix any of the squash, pumpkin, or carrot unless otherwise noted because we want each puree to remain unique in hue.
Drain any carrot juice from the pan into a small bowl. If the juice amounts to 30ml or 2 tbsp then discard carrot. Mix carrot juice with 1/2 cup pumpkin puree. If there isn't this much carrot juice then cut carrot into small chunks and mash or puree with 1/2 cup pumpkin.
Set puree's aside.
Prepare pie crust by sifting 1 cup arrowroot powder, 3/4 cup coconut flour, 1/4 cup sorghum flour, 1/4 cup whey protein, 3 tbsp. soy protein. Add 1/2 tsp salt.
Cut 1/2 cup chilled shortening into 1/4 to 1/2 inch cubes. Grate 1/2 cup frozen butter. Toss butter, shortening, and 1 1/2 cups flour mix. Keep stirring until it almost reaches a dough consistency. Toss with the remaining flour until crumbly. With a spatula or wide spoon fold in 1/2 cup cold water until it starts to come together into large clumps. Make two equal balls. Cover with plastic wrap and refrigerate 3o minutes. Preheat oven to 230 C (450 F). Remove dough from fridge. Line table with plastic wrap or parchment paper and lightly flour with sorghum flour as needed. Flatten dough with the palm of your hand. Place another sheet of plastic wrap or parchment paper on top of dough. With a rolling pin work dough into a 6 inch circle. Peel back wrap/paper from the top. Quickly flip dough and wrap/paper over (so that what was on the bottom is now on the top and what was on the top is now on the bottom). Peel back the wrap/paper from the top. Resume rolling. Peel back wrap/paper as often as necessary. Dough should be 1" wider than your pie pan is. Read this paragraph carefully before proceeding. Peel top wrap/paper off. Place pie plate upside down on the centre of the dough. Carefully/slowly pull the dough off the table, by the edge of the wrap/paper, until you can put your hand under the centre of the dough. With one hand on the bottom of the pie plate and one on the bottom of the dough, quickly flip over so that the dough is now laying on top of the pie plate. Peel wrap/paper off and gently fit dough into the corners of the plate. There should be some dough hanging off the edges of the pie plate. Using a small knife cut the excess dough off. You'll need 3 bread pans, aluminum foil, and plastic wrap (optional). |
Line one bread pan with aluminum foil, be sure to fit the foil tightly in the corners. Line foil with plastic wrap. Fill with all pumpkin filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level.
Pan #2
Line the next pan with foil being careful to make a side 1” in from the pan's wall. Line with plastic wrap. Fill with all acorn squash filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level.
Pan #3
Line the last pan with foil being careful to make a side 2” in from the pan's wall. Line with plastic wrap. Fill with carrot-pumpkin filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level.
In a small bowl mix 1 cup dark brown sugar, 1 tbsp sorghum flour, 1/2 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, one pinch ground cloves.
Mix the wet and dry ingredients completely. Pour 1/4 cup of mixture into a small bowl (this should equal 1/6 of the mixture). Pour 1/2 cup into another small/medium bowl. The remaining amount of mixture should be 3/4 cup.
Stir well 2 cups pumpkin puree into the largest bowl (3/4 cup of mixture). Stir well 1 cup acorn squash puree into the medium sized bowl (1/2 cup mixture). Stir well carrot/pumpkin puree into the smallest bowl (1/4 cup mixture). You should now have one orange, one caramel and one purple coloured filling.
Pie Crust
125g Arrowroot powder 75g Coconut flour 35g Sorghum flour 25g Whey protein 20g Soy protein 1g Salt 120g Shortening, chilled 110g Butter, frozen 125ml Water, ice cold |
Filling
550g Pumpkin puree (1 sugar pumpkin) 250g Acorn squash (1 acorn squash) 1 purple carrot or 30 ml purple carrot or beet juice 2 eggs 1 egg yolk (for extra richness) 80 ml Evaporated milk 180g Dark brown sugar, packed 2g Sorghum flour 1-2g Cinnamon, ground large pinch Nutmeg, ground large pinch Ginger, ground pinch Cloves, ground |
Wash and dry the sugar pumpkin, acorn squash, and carrot. Cut around the stem of the pumpkin then cut it in half and remove the seeds. Repeat with squash.
Line two baking dishes with aluminum foil (one large and one small a bread pan will do). Lightly oil the foil. Place the pumpkin & squash halves cut side down on the foil in the larger pan. Place the peel carrot in the smaller pan. Bake for 40 minutes. The vegetables will be ready when the flesh easily gives when poke with a fork.
Cool at room temperature. Use a fork or spoon to scrape the pumpkin flesh from the peel. Repeat with acorn squash.
Mash or puree the acorn squash in a blender. Set aside and mash or puree pumpkin. Be careful not to mix any of the squash, pumpkin, or carrot unless otherwise noted because we want each puree to remain unique in hue.
Drain any carrot juice from the pan into a small bowl. If the juice amounts to 30ml or 2 tbsp then discard carrot. Mix carrot juice with 110 g pumpkin puree. If there isn't this much carrot juice then cut carrot into small chunks and mash or puree with 110 g pumpkin.
Set puree's aside.
Prepare pie crust by sifting 125g Arrowroot powder, 75g Coconut flour, 35g Sorghum flour, 25g Whey protein, 20g Soy protein. Add 1 gram salt.
Cut 120g chilled shortening into 1/5 to 2/5 cm cubes. Grate 110g frozen butter. Toss butter, shortening, and 130f flour mix. Keep stirring until it almost reaches a dough consistency. Toss with the remaining flour until crumbly. With a spatula or wide spoon fold in 125 ml cold water until it starts to come together into large clumps. Make two equal balls. Cover with plastic wrap and refrigerate 3o minutes. Preheat oven to 450 F (230 C). Remove dough from fridge. Line table with plastic wrap or parchment paper and lightly flour with sorghum flour as needed. Flatten dough with the palm of your hand. Place another sheet of plastic wrap or parchment paper on top of dough. With a rolling pin work dough into a 6 inch circle. Peel back wrap/paper from the top. Quickly flip dough and wrap/paper over (so that what was on the bottom is now on the top and what was on the top is now on the bottom). Peel back the wrap/paper from the top. Resume rolling. Peel back wrap/paper as often as necessary. Dough should be 1" wider than your pie pan is. Read this paragraph carefully before proceeding. Peel top wrap/paper off. Place pie plate upside down on the centre of the dough. Carefully/slowly pull the dough off the table, by the edge of the wrap/paper, until you can put your hand under the centre of the dough. With one hand on the bottom of the pie plate and one on the bottom of the dough, quickly flip over so that the dough is now laying on top of the pie plate. Peel wrap/paper off and gently fit dough into the corners of the plate. There should be some dough hanging off the edges of the pie plate. Using a small knife cut the excess dough off. |
Crack 2 eggs open into a medium bowl. Separate the yolk from the white of a 3rd egg and add egg yolk to bowl. Slightly beat the eggs. Add 80 ml evaporated milk. Stir well.
In a small bowl mix 180g dark brown sugar, 2g sorghum flour, 1-2g ground cinnamon, a large pinch of both ground nutmeg and ground ginger, plus one pinch ground cloves. Mix the wet and dry ingredients completely. Pour 75g of mixture into a small bowl (this should equal 1/6 of the mixture). Pour 150g into another small/medium bowl. The remaining amount of mixture should be 225 grams. Stir well 440g pumpkin puree into the largest bowl (225g of mixture). Stir well 167g acorn squash puree into the medium sized bowl (150g mixture). Stir well carrot/pumpkin puree into the smallest bowl (75g mixture). You should now have one orange, one caramel and one purple coloured filling. You'll need 3 bread pans, aluminum foil, and plastic wrap (optional). |
Line one bread pan with aluminum foil, be sure to fit the foil tightly in the corners. Line foil with plastic wrap. Fill with all pumpkin filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level.
Pan #2
Line the next pan with foil being careful to make a side 2.5 cm from the pan's wall. Line with plastic wrap. Fill with all acorn squash filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level.
Pan #3
Line the last pan with foil being careful to make a side 5 cm from the pan's wall. Line with plastic wrap. Fill with carrot-pumpkin filling. Place in freezer for 2 hours or until the consistency of a fudge-sicle or yogurt Popsicle. Make it remains level.
This video won second place in the Uxbridge Youth Film Festival so I hope you enjoy both the video and coming along with me in my GF carrot cake adventure.
Carrot Cake (revision 1)
I Want YOU To Help Me Make The Best GF Carrot Cake Ever!
GF Carrot Cake To Compete
Carrot Cake (revision 4)
CALL TO ACTION Together let's show gluten whose boss! I challenge you to: Make this carrot cake recipe. Serve it to someone who doesn't eat gluten free. Don't tell them it's GF. After they've told how they liked it you tell them "Surprise it's gluten free!" | |
It's written out in imperial and metric (scroll down).
Enjoy!
Imperial Measurements
1 lb. Carrots, peeled 1 cup Sorghum flour 1/2 cup Arrowroot powder 1/2 cup Brown rice flour 1 tsp. Salt 1 tsp. Baking soda 1/2 tsp. Cinnamon 1/4 tsp. Cloves, ground 1 tsp. Anise seed, ground (or add 1/2 tsp. anise extract in with the wets) 4 Eggs, large 1/2 cup Baby carrot food 1/2 cup Pureed pineapple, fresh 1/2 cup + 1 tbsp. Walnut oil 1 1/2 cups Sugar, specially fine or caster | Freeze whole carrots for 10 hours (or over night) before making the rest of the cake; freezing the carrots makes them up to 4 times as sweet. Preheat oven to 177c (350f). Grease two 8" round cake pans. Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently. Sift the flours, salt, baking soda, and spices together using a whisk until until lump free. Combine wet ingredients and sugar at medium to medium-high speed. Slowly incorporate dry ingredients into wet. Fold in carrots, nuts, and raisins (if using). |
Metric Measurements
450 g. Carrots, peeled 135 g. Sorghum flour 65 g. Arrowroot powder 65 g. Brown rice flour 6 g. Salt 6 g. Baking soda 3 g. Cinnamon <1 g. (large pinch) Cloves, ground 2 g. Anise seed, ground (or add 1/2 tsp anise extract in with the wets) 4 Eggs, large 120 g. Pureed pineapple, fresh 128 ml Baby carrot food 110 g. Walnut oil (or vegetable) 315 g. Sugar, specially fine or caster | Freeze whole carrots for 10 hours (or over night) before making the rest of the cake; freezing the carrots makes them up to 4 times as sweet. Preheat oven to 350f (177c). Grease two, 20 cm. round cake pans. Finely shred carrots using a hand held grater or a food processor for 30 seconds, stirring frequently. Sift the flours, salt, baking soda, and spices together using a whisk until until lump free. Combine wet ingredients and sugar at medium to medium-high speed. Slowly incorporate dry ingredients into wet. Fold in carrots, nuts, and raisins (if using). |
Sorry for the delay in this post but I was too busy making this entire Greek menu! I hope you enjoy it as much as my family and I did!
Why did I choose to make an entire Greek meal? After reading about Greek mezethes from Georgia A and writing last weeks post about how I love making authentic ethnic cuisine, I felt like creating a Greek menu plan of my own; and so here it is!*
Appetizer (Meze): Egg Lemon Soup (Avgolemono)
Side Dish: Mixed Roasted Vegetables (Briam)
Main Dish: Chicken Souvlaki on a GF Pita
Tzatziki (Cucumber-Yogurt Sauce)
Dessert: Honey Pie (Melopita)
My family agrees that we prefer the melopita recipe from Food By Country but the ricotta one is still good and probably more authentic but tastes more like a dessert omelet than a cake (perhaps use one less egg?).
Need some help planning when to make these dishes?
- The GREEN denotes when you will be actively involved in making the recipe (e.g. stirring, measuring, fast pace cooking/baking).
- The RED denotes when you can take it slow on a particular recipe (e.g. the items is roasting, marinating, rising, etc.)
- And of course WHITE denotes when nothing is being done on that recipe at all!
I served the egg lemon soup at 5:00 as an appetizer and the main course and vegetables at 6:00 and lastly the dessert at 7:00 pm.
Also a friend of my dad came over one night and we served these brownies. We told him that they're gluten free and he jokingly scoffed. But then he bit into it and shocked that something so good could be gluten free said that they were really good (ps. he had two or three brownies that night).
So here's the recipe I hope you enjoy just as much or more than others have!
3 1/2 tbsp. Brown rice flour
3 1/2 tbsp. Potato Starch
2/3 cup Cocoa, dark
1/4 tsp GF baking powder
1 3/4 cup Sugar
1 cup Butter, melted & cooled
Happy to meet you,
If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.
Your Blogger, Tamara Green
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