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Recipes
soup - Slow Cooker – Cream of Potato Soup
By tinathorn
Add oil to a small skillet and sauté onion on medium low heat until tender, about 4 minutes
- 1 tablespoon Extra Virgin olive oil
- 1/2 cup white onion, diced
- 1 clove garlic, minced
- 2 cups cubed red potatoes with peeling, scrubbed and rinsed
- 2 cups (milk (skim milk does not work in this recipe)
- 1 tablespoon fresh rosemary, snipped (optional 1 teaspoon dried rosemary)
- Kosher or sea salt to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons cold milk
- 2 tablespoons cornstarch
Cake - Glazed Lemon Pound Cake
By tinathorn
*Gluten & Wheat-Free*
- For the cake:
- 1 3/4 cup high quality all purpose gluten-free flour
- 2 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 2 lemons
- 3/4 cup sucanat
- 1/3 cup plain Greek yogurt, room temperature
- 2 tablespoons organic butter, room temperature
- 1 tablespoon freshly squeezed lemon juice
- 3 large egg whites, room temperature
- 1 large egg, room temperature
- 1/2 cup reduced fat organic milk
- For the glaze:
- 1/4 cup sucanat
- 1/4 freshly squeezed lemon juice
Oatmeal cookies
By tinathorn
Preheat oven to 350 degrees
- 1 1/2 cups all purpose flour (healthier version 3/4 cup ap flour + 3/4 cup whole wheat flour)
- 1 teaspoon baking soda
- pinch of salt
- 1 to 2 teaspoons cinnamon
- 2 sticks of butter (healthier version 1 stick + 1/2 cup applesauce)
- 1 cup packed brown sugar (healthier version 1/2 cup)
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 1 cup chocolate covered raisins
gluten free ricotta cookies
By tinathorn
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 pound butter
- 1 3/4 cups white sugar
- 2 eggs
- 15 ounces ricotta cheese
- 2 tablespoons vanilla extract
- 4 cups all-purpose gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanath (or guar) gum
- sprinkle cinnamon to taste
roasted broccoli and chickpeas with pesto
By tinathorn
Garlic Chickpeas and Mushrooms on Toast7 / 11 PHOTO COURTESY OFMARYGRACE TAYLOR Move over, avocado
- 1 lb broccoli, chopped into florets
- 2 tsp olive oil
- Salt and pepper
- 1 15-oz can chickpeas, drained and rinsed
- 1/3 c store-bought basil pesto
muffins - Gluten Free & Grain Free Muffins
By tinathorn
Preheat oven to 400 degrees F
- 1 1 1 cup nut butter (ex. cashew, peanut, almond, and sunflower seed)
- 2 2 2 medium sized bananas (The more ripe, the sweeter!)
- 2 2 2 large eggs
- 1 1 1 teaspoon vanilla (try making your own!)
- 2 2 2 tablespoons of raw honey(or other sweeteners such as maple syrup, stevia, etc.)
- 1/2 1/2 1/2 teaspoon baking soda
- 1 1 1 teaspoon apple cider vinegar
Creamy Maple-Nut Porridge w/ Banana
By tinathorn
In a blender, place all the ingredients and blend until smooth and creamy
- 1/2 cup soaked pecans (or a mixture of your preferred nuts). I put some in a bowl overnight if I do not have on hand.
- 3/4 cup boiling water
- 2 tablespoons coconut butter (please refer to link above on how to easily make your own)
- 1/2 very ripe banana (a soaked medjool date would be another great option!)
- 2 teaspoons real maple syrup
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt (to taste)
cookie - Biscotti ORANGE & ALMOND gluten free
By tinathorn
Preheat oven to 350ºF. Line a baking sheet with parchment paper; Set aside
- 1 1/2 cups almond flour
- 1 tablespoon tapioca flour (or starch)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup honey
- 3 tablespoons freshly squeezed orange juice
- orange zest of two medium-sized oranges
- 1/2 cup slivered almonds
- 1/2 cup mini chocolate chips, melted (optional, for dipping)
Cauliflower Tortillas
By tinathorn
1. Preheat the oven to 375 degrees F
- 3/4 head cauliflower
- 2 large eggs
- 1/4 cup chopped fresh cilantro
- juice from 1/2 lime (add the zest too if you want more of a lime flavor)
- salt and pepper, to taste
bread - cheesy bread
By tinathorn
In the bowl of your stand mixer, place the flour, dry milk, and yeast, and use a handheld whisk to combine well
- 3 1/2 cups Gluten-Free Bread Flour, plus more for sprinkling
- 2/3 cup nonfat dry milk, ground finely in a blender or food processor
- 2 1/3 teaspoons instant yeast
- 1 1/3 teaspoons kosher salt
- 2 tablespoons honey
- 2 1/2 tablespoons unsalted butter, melted and cooled
- 1 1/3 cups warm water
- 6 ounces Cheddar cheese, shredded