Jody's profile page
Recipes
margarita cupcakes
By Jody
1. Preheat the oven to 325 degrees F
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs, at room temperature
- Zest and juice of 1 1/2 limes
- 2 tablespoons tequila
- 1/4 teaspoon vanilla extract
- 1/2 cup buttermilk
- To Brush the Cupcakes:
- 1 to 2 tablespoons tequila
- For the Tequila-Lime Frosting:
- 1 cup unsalted butter, at room temperature
- 2 3/4 cups powdered sugar
- 1 tablespoon lime juice
- 2 tablespoons tequila
- Pinch of coarse salt
tomato cilantro soup
By Jody
Warm olive oil in a soup pot and add the onions, garlic, celery and carrots
- 3 tbsp olive oil
- 1 medium onion
- 4 cloves of garlic
- 2 celery sticks including the leaves
- 2 carrots
- 1 large can of crushed tomatoes
- 1/2 small can of tomato past
- 2 cups of rice milk (or dairy-free milk of choice)
- large pinch of paprika
- large pinch of cayenne
- fresh pepper and sea salt
- 2 cups of cooked brown rice (optional)
- a bunch of chopped cilantro
Baked eggplant
By Jody
Cut the eggplant into whatever shapes and sizes you prefer, being sure to trim off and discard the stem and the end...
- 1 eggplant
- 1 tablespoon sea salt
gluten free flour substitutions
By Jody
all purpose flour high fiber flour high protein flour self rising flour
- All-Purpose Flour Blend
- Use this blend for all your gluten-free
- baking.
- 2 1/2 cup white rice flour
- 1/2 + 1/3 c brown rice flour
- 1/2 cup tapioca starch/flour
- 3/4 cup potato starch
- High-Fiber Flour Blend
- This high-fiber blend works for breads,
- pancakes, snack bars and cookies that
- contain chocolate, warm spices, raisins or
- other fruits. It is not suited to delicately
- flavored recipes, such as sugar cookies,
- crepes, cream puffs, birthday cakes or
- cupcakes.
- 1 cup brown rice flour or sorghum
- flour
- 1/2 cup teff flour (preferably light)
- 1/2 cup millet flour or Montina® flour
- 2/3 cup tapioca starch/flour
- 1/3 cup cornstarch or potato starch
- Each cup contains 428 calories, 2g total fat, 0g
- saturated fat, 0g trans fat, 0mg cholesterol, 92g
- carbohydrate, 19mg sodium, 5g fiber, 8g protein.
- High-Protein Flour Blend
- This nutritious blend works best in baked
- goods that require elasticity, such as wraps
- and pie crusts.
- 1 1/4 cups bean flour (your choice),
- chickpea flour or soy flour
- 1 cup arrowroot starch, cornstarch
- or potato starch
- 1 cup tapioca starch/flour
- 1 cup white or brown rice flour
- Each cup contains 588 calories, 3g total fat, 0g
- saturated fat, 0g trans fat, 0mg cholesterol, 128g
- carbohydrate, 24mg sodium, 6g fiber, 11g protein.
- Self-Rising Flour Blend
- Use this blend for muffins, scones, cakes,
- cupcakes or any recipe that uses baking
- powder for leavening.
- 1 1/4 cups white sorghum flour
- 1 1/4 cups white rice flour
- 1/2 cup tapioca starch/flour
- 2 teaspoons xanthan or guar gum
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- Each cup contains 514 calories, 3g total fat, 0g
- saturated fat, 0g trans fat, 0mg cholesterol, 113g
- carbohydrate, 1163mg sodium, 8g fiber, 10g protein.
- Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation
- General Guidelines for Using Xanthan or Guar Gum
- Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.
- Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
- Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.
quinoa pudding
By Jody
combine all ingredients. pour into greased baking dish or greased individual cups
- 2 c quinoa, cooked
- 3 c milk
- 1/3 c agave nectar
- 1/2 c almonds
- 1/2 tsp cinnamon
- 1/2 tsp lemon or orange rind, grated
- 1 tsp lemon juice
- 1/2 c raisins
- 1/2 c shredded coconut
- 1 tsp vanilla
- 3 eggs
- pinch of salt
- 1 tbsp margarine
sriracha salt
By Jody
1.Combine the salt with the sriracha and mix thoroughly
- 1/2 c. coarse kosher salt
- 5 tsp sriracha
green beans with carmalized shallots
By Jody
1. Place green beans in a steamer insert placed in a pan above a small amount of boiling water
- 1 pound fresh green beans, trimmed
- 1 Tablespoon water
- 2 Tablespoons olive oil and 1 tbsp butter
- 2 medium shallots, sliced (about 1/3 cup)
- 3/4 lb. assorted fresh mushrooms (button, baby bella, shiitake, oyster, chanterelle, etc), sliced
- salt & freshly ground pepper to taste
- 1 tbsp lemon juice
- 1/2 c toasted chopped almonds
brownies- avocado
By Jody
Preheat oven to 350 degrees F
- 2 large ripe avocados, mashed as well as you can (about 1 1/8 cups)
- 8 ounces high-quality dark chocolate, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons avocado oil
- 4 ounces high-quality dark chocolate, chopped
dee's mighty muffins
By Jody
blueberry- instead of raisins and walnuts, add 1 c blueberries banana-nut- add 1 ripe mashed banana and reduce app...
- dry ingredients:
- 2 c raw oat bran
- 2 1/8 tsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- wet ingredients:
- 1 c almond milk
- 1/2 c unsweetened applesauce
- 2 egg whites
- 1 tsp vanilla
- 1/2 tsp liquid stevia
- third set ingredients:
- 1/2 c raisins
- 1/2 c walnuts chopped
- 1/2 c honey
bread dressing
By Jody
Preheat the oven to 350 degrees F
- 4 cups whole grain bread cubes toasted
- 1/4 cup minced fresh parsley
- 2 tablespoons nutritional yeast flake
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme, crushed
- 1/8 teaspoon ground rosemary,
- or 1/4 teaspoon dried rosemary, crumbled
- 1/8 teaspoon ground black pepper
- 1/2 cup chopped onions
- 1/2 cup sliced mushrooms
- 1/2 cup finely diced celery
- 1/2 pound veggie sasuage cooked
- 2 cup boiling vegetable reduced sodium broth or water
- 3 tablespoons tamari