Plumb pork

So I like mongolian food. And my favorite is the Plumb Pork.
But the plumb sauce is not always gluten free. You have to check labels.
So here is our at home version, with the Gluten free brands listed.

Plumb Pork.

• 5 Lbs Pork Shoulder Country Style Boneless Ribs
• 1/4 Cup Sweet Chili sauce. Mae Ploy brand is GF.
• 4 oz Plumb sauce. Dynasty brand
• 1 oz Prune puree. Baby food
• 1/4 Cup Soy sauce. La Choy brand

Place sauces in a microwave container, 
Microwave for 1 min, Stir. Microwave another min and stir.
Foil line a deep pan, and spray with oil.
Place pork in pan.
Bake for 45 min.
Put one spoonful of sauce on each.
Bake for 15 min. Sauce again.
Bake for 15 min, put on remaining sauce.
Bake for 15 min. Done.

Serve with Rice and Vegetables.

12 years ago...

It was sometime in early January of 2001 that under the guidance of medical profesionals at Bastyer I began an elimination diet.
I ate only Rice, pear, lamb and little more. Then, one by one we added other foods back into my diet.
It was a cold Monday morning February 19th of 2001, when I sat down and opened a box of whole wheat cereal. I relished the taste of anything not rice. By lunch time my body was in full rebellion, and my back was covered in hives... And that was the last time I ate wheat.

Soup. Gluten free, Dairy free, no onion.

For a cold damp winter evening, soup is a good choice. It is however a little tricky at our house.
No Gluten
No Dairy
No Onion.

SO, tonight we mixed up a batch of Coconut Curry, cauliflower carrot soup.

It tasted good, and was nicely colorful.
My mom roasted the cauliflower in the oven before turning it into soup, which supposedly improves the flavor.

Luner new year

We were so busy cooking we forgot to take photos and post!
SO a little late but here:

Sesame Balls, with red bean filling.

Filling:
Boil 3/4 cup of red beans for 3 or 8 hours, until soft.
Then mash into paste.

Dough:
2 Cups Glutinous rice flour. (which is Gluten free)
1 Cup boiling watter with 3 table spoons of brown sugar dissolved in it.

Make a well in the rice flour, and pour the water in. Mash with a spoon until stiff dough forms. It's about the consistency of fresh play dough. If it's too sticky, add more rice flour.

Take a lump about the size of a golf ball, and round it out in your hand.
Press you finger into the center.
Place bean paste in the center
Seal the dough around the paste.
Roll in Sesame seeds
Deep fry at 350F for a few minutes, until golden brown.
Let cool

BTW I tried some other fillings. Peanut butter worked good, but Nutella made the ball explode when it was cooling. Don't know why.

Carrott Cake.

I have never been quite certain when Zukinni and banana can make bread, but Carrots makes cake... Anybody know?

 I like that it makes twice as much as most other cake mixes, but less then twice the cost.


Anyways, I made a some Corot cake, using the Namaste Foods spice cake mix. The recipe for the carrot cake variation was on the back.

For fun I put some of the batter in baby loaf pans, and some of the batter in tinny bunt pans.
Turned out cute, and yummy.

Choclate cake -King Arthur Flour

Loaded Chocolate Cake

1 1/2 cups sugar

1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour

1 cup (3 ounces) Double-Dutch Dark Cocoa or Dutch-process cocoa

2 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon xanthan gum

1/3 cup vegetable oil

3 large eggs

1 cups water

1/4 cup chocolate syrup

1/3 cup applesauce

2 medium carrots, grated

1/4 cup shredded coconut

1) Preheat the oven to 350°F. Line  two 8" or 9" round pans with parchment paper.

2) In a medium mixing bowl (not the bowl of your stand mixer), whisk together the sugar, flour , cocoa, baking powder, salt, and xanthan gum.

3) Place the oil, eggs, water, and vanilla, syrup, apple sauce and carrots into your mixer bowl, and beat well.

4) Blend in the dry ingredients 1 cup at a time, beating for 1 minute and scraping the bottom and sides of the bowl after each addition.

5) Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.

6) Pour the batter into the prepared pans. Sprinkle the coconut over the top

7) Bake the cakes for 30 to 33 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center of one comes out clean. Coconut should be golden brown.  

8) Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Turn them out of the pans to cool completely on a rack.

Yield: two 8" or 9" round layers.

I found them thin, so I stacked them up, and put a little coconut cream between them. The

Original Recipe from King Arthur here: Gluten-free-chocolate-cake-recipe The Major changes I made were:

One less Egg, Less oil.

Adding apple sauce, syrup, Carrot and coconut.

So I'm not sure if mine is healthier... Less fat, but more sugar.

 

You could not taste the carrot, but the cake did not seem that sweet. I'll have to try the recipe again, the way it was originally written, and see how it would have turned out.

 

 

Bananna muffins with King Arthur Gluten free Flour

When other people notice that the bananas on the counter are too ripe to eat, they make banana bread.
Well, I said to my self, I want to be one of those people.
But it was harder than I thought.
The Banana bread or muffin mixes I found already had their banana flavor. And I was concerned that Just tossing in several mashed bananas would alter the dough to much, and effect the outcome. So knowing I had a bag each of Bob's red mill and King Arthur all purpose flour, I searched there web-sights for a recommended banana bread recipe. I came up with:
 Recipe

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/2 teaspoon cinnamon, optional

1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour

1/2 cup (8 tablespoons) soft butter

2/3 cup sugar

2 tablespoons honey

2 large eggs

1 1/2 cup very mashed ripe bananas (about 2 medium bananas

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour. Set aside.

3) Beat together the soft butter, sugar, and molasses.

4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5) Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds

7) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

9) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

 

Squeaker helping me make the Bread.