Place 1 1/4 lbs ground turkey in a large mixing bowl. Sprinkle the following spices over the meat: 1 tsp each of dried parsley and onion powder, 2 tsp each of salt, dried basil, and chile California powder, 1/2 tsp dried thyme, and 1/4 tsp garlic powder. Mix the meat and spices with two spoons as if tossing a salad. Either brown as is for crumbles or mix with hands and then form into patties to make a denser sausage.
Measure 2 cups of flour mixture, 4 tsp of baking power, 1/2 tsp of salt, and 1/4 cup flax meal into food processor and pulse to mix. Add 1 stick of cold butter, sliced, and pulse until fully cut in. Pour flour mixture into mixing bowl and stir in 1 1/4 cups cold milk. Let stand for 8-10 minutes. Drop dough onto parchment-lined baking sheet and bake at 350°F for 20-25 minutes until lightly golden around the edges and firm.
Dissolve 1 cup of dark baking cocoa in 1 cup of very hot milk. Whisk in 1 cup of hot espresso. Set mixture aside to cool completely. Mix together 2 3/4 cup wheat-free flour mixture, 1/2 tsp salt, and 1 tsp baking soda. Set aside. On low speed, cream 1 1/2 sticks butter adding 3/4 cup canola oil and 1 1/2 cups sugar in small amounts, mixing constantly to form soft peaks. Mix in 4 large eggs, one at a time. Make batter by adding chocolate mixture and dry ingredients in alternating thirds to creamed butter and sugar mixture. Mix until just combined. Pour batter immediately into prepared 8 inch round cake pans and let stand at room temperature for 8-10 minutes. Bake for 40-50 minutes at 350ᵒF.
I have fond childhood memories of big, fluffy cornbread muffins with honey butter served as an appetizer or with hot soup. Maybe that’s why I still love it so much. This wheat-free cornbread recipe is nearly the same as a recipe with wheat, but the slight differences are very important. The gluten in wheat acts…
In a large mixing bowl, whisk 6 cups superfine brown rice flour, 2 cups gluten-free oat flour, 3 cups corn starch, 1 cup tapioca flour, and 3 Tbsp xanthan gum. Store in a canister.
In a medium bowl, whisk together 2 cups gluten-free flour, 1 Tbsp baking powder, 3/4 tsp salt, and 3 Tbsp flax meal. Make a well in the center of the flour mixture, add 3 eggs and 1 1/2 Tbsp canola oil. Whisk until smooth. Add 1 1/2 cups milk, 1/2 cup at a time, whisking until smooth again. Rest batter for 7 minutes; then cook over medium-low heat.
I’ve always spent a good amount of time in the kitchen, but since I developed latex fruit syndrome, I spend far more time there. As a busy mom and teacher, I’m always looking for ways to make delicious foods for my family and myself without spending an eternity in the kitchen. This quiche, which reheats…
This delicious, sweet and creamy salad goes really well with burgers or other grill favorites. Grate enough parsnips to get 4 cups grated. Sprinkle 2 Tbsp rice vinegar and 1/4 cup of pure cranberry juice over the grated parsnips. Stir and set aside. In a large mixing bowl, mix up 1/2 cup sour cream, 2 Tbsp sugar, and 1/4 tsp salt to make the dressing. Add the parsnip mixture and 3/4 cups dried cranberries to the dressing and toss. Refrigerate overnight before serving.
To make a delicious granola, mix 3 cups old-fashioned oats, 2 Tbsp brown sugar, 3/4 tsp salt, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 3/4 tsp ginger, 1/4 cup canola oil, and 2 Tbsp maple syrup in a 9 x 13 ceramic baking pan. Bake at 300°F for 24 minutes, stirring every 8 minutes. Let cool, add your favorites nuts and/or dried fruit, and enjoy!