14th February, 2011 - Posted by shawn - No Comments
Every time I go to the store I see people filling their carts with gallons of iced tea. I personally don’t understand the reason people will pay over $2 a gallon for artificial flavors and sweeteners when you can make a much better tea at home in 7 minutes.
So stop paying for the fake stuff and make the real stuff at home. You’ll never have to run to the store for bottled tea again.
The recipe can be varied to add more or less sugar, more or less tea bags or to use herbal or other teas. Sometimes Scott mixes tea bags for a custom drink, sometimes he’ll add quite a bit more sugar for a southern style brew and sometimes he leaves the sugar out for our diabetic friends. (Though I imagine you could use Splenda if you have to.) Other times we’ll add fruit juice or honey as well. It just depends on what you like. This recipe is Gluten Free.
Homemade Iced Tea – makes 1/2 gallon
- 1/3 C sugar
- 4-5 tea bags (we use Salada tea, store brand tea, Tetley tea etc.)
- 1/2 gallon water
- Place two cups of water and sugar in a saucepan and bring to a boil.
- Boil water/sugar mixture for 2 minutes. Watch carefully so it does not boil over.
- Remove from heat and add tea bags.
- Steep for 5 minutes.
- Remove tea bags and compost.
- Pour concentrated tea into bottle (glass is best.)
- Add remaining water to make a half gallon.
- Refrigerate and enjoy!
18th August, 2010 - Posted by Scott - No Comments
It’s been over a year since I became gluten free and this was one of the first cookie recipes I successfully tried. They are light, crispy, and melt in your mouth delicious. I have no idea what makes these German, but that is how this recipe was passed along to me.
2 3/4c toasted coconut
4 egg whites
1c white sugar
1t ground cinnamon
1/2t almond extract
1, Toast coconut for 5 to 7 minutes on a cookie sheet in a 350 degree oven.
2. Lower the oven temperature to 250 degrees. Line a cookie sheet with parchment paper.
3. In a large bowl whip the egg whites until they for soft peaks.
4. At low speed, gradually add the sugar, cinnamon, and extract to the egg whites.
5. Fold in the coconut by hand.
6. Drop by the tablespoonful onto the parchment, spacing 2 inches apart.
7. Bake until dry and able to peel off easily, about 20-25 minutes.
8. Move to a cooling rack and allow to cool before eating.
7th August, 2010 - Posted by shawn - No Comments
Normally our roma tomatoes do very well, but this year we had a whistlepig eat them during the flowering stage so they have produced very few tomatoes and now are mostly dead. So sad, but I guess groundhogs need to eat too.
We are lucky though that Spiral Path Farm CSA will be offering 25lbs of organic roma tomatoes for $6 to their CSA members at their next open farm day on August 21st. We are definitely going to take advantage of that and dry some for later use.
Our dehydrator does a great job with the tomatoes, but if we didn’t have one we’d still be able to dry them in the oven. For a well done video on how to oven-dry roma tomatoes check out this video by Keith Snow. He adds thyme to his tomatoes and I don’t like to do that – it can sometimes take on a burnt flavor in the oven. Better to just store fresh thyme in the jar with the tomatoes I think. Garlic cloves can work well here too since the tomatoes are to be kept in the fridge or freezer. Garlic in oil should NOT be left out on the counter or in the pantry. It can go bad even if submerged in oil.
16th March, 2010 - Posted by Scott - 1 Comment
After trying quite a few different cornbread recipes, I’m coming up empty. I’ve tried varieties that include toasting the cornmeal, using buttermilk, and blends of flours including substituting masa harina for the cornmeal. It has been baked in a stainless steel skillet, cast iron, and in an Emile Henry 30cm pie dish. None of them have been worthwhile. The flavors and texture have all left something to be desired.
So, dear readers, what is your suggestion for a good cornbread recipe? And, it should be gluten free.
10th March, 2010 - Posted by Scott - No Comments
My Mother’s family loves fruit salad. I remember the giant stoneware bowl with the blue stripe on the table at every Thanksgiving and my aunts cutting up fruit while the turkey baked.
I never could make it the way they did until I asked my Mom what goes into it. I had missed one crucial ingredient: Oregon brand Royal Anne Cherries. My Grandma used to put up her own cherries, but once she stopped doing them this was the replacement. The only store that sells these in our area any more is Karns Foods. Wegmans used to but dropped them.
So now I can share with you the famous (or not) Herring Family Fruit Salad Recipe:
- 1 can Oregon Brand Royal Anne Cherries (Wegmans and Karns carry them)
- 1 can pineapple tidbits in juice
- 1 can peaches in juice
- 1 can pears in juice
- 1/2 jar maraschino cherries – halved
- 1 can mandarin oranges in juice
- 6 fresh oranges, peeled and sectioned
- 1 lb red grapes, halved
- Sliced banana dipped in lemon to prevent browning
Mix the cherries, pineapple, peaches and pears and their juice in a large bowl. Add the maraschino cherries and about ¼ cup of their juice. Add the mandarin oranges but only add the juice if needed to cover fruit. Add the oranges and grapes. If storing, do not add the bananas until right before serving. Chill well.
The size of the cans is not really important since it is up to you how much of each fruit you want. If pieces in the can are large, cut them down to bite size. Try to get fruit in juice (with the exception of the Royal Anne and maraschino cherries) whenever possible to cut down on the sweetness. Even using small cans this recipe makes a lot.
In our house we do not put the banana in since they turn mushy and shorten the life of the fruit salad. If you won’t be eating it all within a couple days, add the banana just before serving.
26th February, 2010 - Posted by Scott - No Comments
I have had a craving for a steak lately and am thankful for my wife. I asked and did receive from her latest grocery trip a 12oz Angus New York Strip. As soon as I saw that thick piece of well marbled beef I knew exactly how to cook it: pan sear over high heat and finished in a 350 degree oven.
The sear creates a nice heavy crust on the outside. Transferring it to the oven lowers the heat, allowing a nice slow finish, making it easier to control the temperature and monitor the progress. Total cooking time is about 16 minutes, 6 in the pan, 10 in the oven for medium rare. Add 2 minutes for every degree up you want to go: medium, medium well, well. For a great rare, just pull it out of the pan once you have the sear on.
I like at least a 1″ steak to cook like this. Thinner steaks tend to be cooked too much by the time you are done with the sear, or just wind up tough. Get the thicker cut. You will thank yourself for it.
Directions:
- Preheat the oven to 350 degrees.
- Pat the steak dry and sprinkle liberally with salt and pepper or your favorite spice mixture.
- Add your steak. Cook on each side for 2 minutes. Hold the edges to the hot pan for a minute or so until the whole thing is well seared. Note: Depending on how much fat is rendered off of your meat, you may want to deglaze the pan and discard the drippings. Make sure and use a room temperature or warmer deglazing liquid. You could crack your cast iron or warp a lightweight pan.
- Once the entire steak is seared, pop it in the oven to finish.
The chips in the picture are Martin’s Waffle Cut Bar-B-Q, my favorite. And gluten free.
Note: I mention the All Clad Stainless by name for a reason: it holds up to anything and is a workhorse in the kitchen. If I could own only one frying pan, my 12″ would be it. It works on the stovetop and in the oven or broiler up to 500 degrees. I’ve also used it to pound chicken into cutlets, graham crackers for cheesecake crusts, and crack open walnuts for my daughter’s snack. They are worth every penny, even though a single one can cost more than a complete inexpensive cooking set. You don’t need a full set of them, but a single 10″ or 12″ should live in your cupboard.
2nd February, 2010 - Posted by Scott - 1 Comment
This is one of the easiest recipes to put together. Because of that there is no reason to buy another pre-made crust again. This has also been used to great effect when entertaining my teenagers friends who can’t believe anyone would make pizza at home.
This crust can be used to make a nice Sicilian style if you bake it in a 9×9 pan, do a hand-tossed style if you roll it out into a 12″ round and bake it in a cast iron skillet, or a great thin crust if you roll it out good and flat and bake it on a cookie sheet. If you have a baking stone, it improves considerably but it isn’t necessary.
One way to make making your pizzas easier is to get your toppings off the salad bar at the grocery store. For a dollar or two you can get a nice assortment of onions, mushrooms, green peppers, ham, pepperoni, bacon, and more. Much less expensive than buying them individually and saves you the time of all the prep work. They keep for several days so you don’t need to make a special trip to get them, just plan as part of your regular shopping schedule.
This is not gluten free. I have not been able to make an acceptable gluten free pizza dough. Yet. Once I get one worked out it will be posted.
Though there is plenty time spent waiting for the yeast to proof and the final dough to rise, the total attended time is only 15 minutes spread over several hours.
Ingredients (per 12″ pie)
3/4c flour. All purpose, whole wheat, and blends have worked equally well.
1/3c warm water.
1t sugar.
1T dry yeast. SAF Red Instant Yeast is my preferred brand.
1t salt.
Directions
In a medium bowl, stir together the water and sugar. Add the yeast to the top but do not mix it in. Wait 10 minutes for the yeast to proof. The surface of the water should look foamy and the yeast should be easy to smell. Stir the yeast into the water.
Slowly begin to mix in the flour until you have a big doughy mess and no more flour clinging to the bowl. Sprinkle on the salt and turn into the dough a few times.
Drizzle a bit of olive oil over the top of the dough, cover with a kitchen towel and allow to rise in a warm place until doubled in size, about 2 hours.
Once the dough has risen, pre-heat the oven to 400 degrees.
Punch down the dough and turn out onto a well floured surface. Knead until smooth and elastic, about 10 minutes.
Roll out into your desired shape, flouring the underside lightly before putting it onto your baking surface.
Top with whatever you like. About a cup of cheese and a half cup of other toppings works well.
Bake until the dough is browned on the underside and any cheese is melted, 7-10 minute. Serve immediately.
5th January, 2010 - Posted by Scott - No Comments
This has quickly become the new favorite dessert in our house, surpassing even my New York style cheesecake. Peeling and slicing all of the apples can be time consuming, but overall it is a fairly simple. As the apples bake the released juices form a nice syrup in the bottom of the pan that is great over vanilla ice cream.
Give it a try and let me know what you think. As always, be safe and eat well.
Filling:
12 large baking apples.
1/2c dried fruit. Lately I’ve been using zante currants and dried cranberries.
1/2c brandy.
1c demerara sugar.
2T apple pie spice.
2T lemon juice.
Topping:
1c Oatmeal. I have had no issue with Bob’s Red Mill Gluten Free Oats.
1 stick butter.
1/2c brown sugar.
2T gluten free flour.
1. Preheat the oven to 350 degrees. Lightly grease a 9×13″ pan.
2. In a small bowl, combine the topping ingredients and mix until they resemble large coarse crumbs.
3. In a large bowl mix everything but the apples and set aside.
4. Core, peel, and slice the apples 1/4″ thick.
5. Toss apples well with the sugar, fruit, and brand mixture.
6. Spoon into the baking pan and cover with topping.
7. Bake until the apples are tender, about 30-45 minutes.
8. Serve immediately and enjoy.
3rd January, 2010 - Posted by Scott - No Comments
After running out of pre-mixed Apple Pie Spice while making an apple cobbler I scrambled to find something to let me finish the recipe in time for New Years. Some searches brought up a few different variants so I pulled a little from some and more from another and came up with the following. If you use fresh ground nutmeg, it can be a bit piquant. Should you want something smoother, use pre-ground that has had some time to mellow.
4 parts Cinnamon
2 parts Nutmeg
1 part Allspice
22nd December, 2009 - Posted by Scott - No Comments
These have become my quick, simple, go to cookies. They are so good you wouldn’t know they are gluten free!
Makes 12-15 cookies.
1c Peanut Butter. Smooth works, chunky is better.
1c Sugar. Demerera or White.
1 Egg
1t Cinnamon
1/2t Nutmeg
1t Vanilla
- Preheat oven to 350 degrees.
- Combine the sugar, egg, cinnamon, nutmeg, and vanilla in a large bowl.
- Blend together until well mixed.
- Add the peanut butter and continue to mix. It will have the texture of course, wet sand.
- Using your hands, roll the dough into 1 1/2″ balls and place on an ungreased cookie sheet.
- Press each ball down with a fork until 1/3″ thick. Bake for 8 to 10 minutes.
- Remove immediately to a cooling rack.
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