Testing Cookbook Recipe–Lamb Sausages

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Lamb sausages

1 pound ground lamb, room temperature
½ cup pitted Kalamata olives, whole or cut half
½ cup gluten-free breadcrumbs or gluten-free Panko crumbs
2 TBSP Dijon mustard
2 TBSP fennel seeds
1 TBSP dried thyme
Salt and Pepper
2 TBSP vegetable oil

Mix ground lamb with olives, breadcrumbs, and spices. Cover with plastic wrap and refrigerate for one hour.

Remove from fridge and let come to room temperature, about one hour.

Heat skillet with 2 TBSP vegetable oil. Form small patties with hands. Cook in two batches.

Great with other breakfast foods.

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Testing Cookbook Recipe–French Toast

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

French Toast (aka Poor Knights)

1 egg
2 tsp Tapioca Starch
Almond milk, about ½ cup, enough to fill bottom of shallow bowl
¼ tsp of cardamom and cinnamon (can omit cardamom)
Dash salt
Pieces of stale bread, or frozen gluten-free bread (heat once in toaster to thaw slightly)
2 TBSP vegetable oil
Optional: dash of nutmeg, cloves, ginger, and allspice

Beat the egg in a shallow bowl. Add starch, milk, and spices.

Heat skillet with 2 TBSP vegetable oil.

Dip both sides of bread into bowl.

Place bread in skillet. Fry for 3 minutes on each side until browned.

Serve hot with syrup, berries and cream, or jam.

Testing Cookbook Recipe–Cinnamon Rolls

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Cinnamon rolls

¼ cup unsalted butter, melted
¼ cup brown sugar
1 ½ tsp cinnamon
2 cups Namaste Gluten Free Perfect Flour Blend
½ tsp salt
1/3 cup white sugar
3 TBSP Almond Meal
2 ¼ tsp active dry yeast
2 tsp potato flakes
1 cup warm water
1/3 cup unsalted butter, melted
½ tsp apple cider vinegar
2 tsp honey
3 eggs

Grease two muffin tins. Divide ¼ cup butter, brown sugar, and cinnamon. Set aside.

Combine dry ingredients.

Put potato flakes in warm water.

Combine dry and wet ingredients. Mix until completely blended.

Divide dough into tins.

Let rise 25 to 35 minutes, or until the dough reaches the top of the pan. Alternatively, if you don’t want to wait, they will rise a bit in the oven. So this step can be skipped.

Preheat oven to 375. Bake for 20 minutes.

Remove from tins while warm. Serve warm or cold. Make great leftovers.

Testing Cookbook Recipes–Ham Special

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Ham Special

1 small boneless ham, cut into small pieces
3 cans green beans, drained
1 bag of frozen hash browns
Weber Zesty Lemon Seasoning
Weber Roasted Garlic and Herb Seasoning
Dash of Worcestershire Sauce
Vegetable oil for skillet
(Enough for twelve meals, or cooking three different times)

Heat oil in skillet. Cook hash browns according to package directions. Put in enough to cover the bottom completely. Let them brown and then flip.

Add one can of green beans, sprinkle dashes of both Weber spices, 1/3 of boneless ham pieces, and dash of Worcestershire sauce. Mix and let warm.

Optional: You can also boil everything in a single pot of water. I would recommend using diced whole potatoes or real potatoes with a large pat of butter. Add spices and Worcestershire Sauce after draining most of the water.

Serve warm. Also makes great leftovers.

Testing Cookbook Recipe–Carrot Ginger Soup

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Carrot ginger soup

2 TBSP coconut oil
½ cup chopped yellow onion
4 cups chopped carrots
2 inches of ginger (cut 1 TBSP and 2 tsp grated fresh ginger. Will squeeze rest into juice.)
4 cups chicken stock
1 TBSP lemon juice
1 (14 oz.) can coconut milk
1 orange, to juice
Optional: pinch cayenne
Optional: pinch turmeric

Heat coconut oil in skillet.
Cook onion until translucent.
Add carrots and grated fresh ginger. Sweat for three minutes.
Add broth, lemon juice, and squeeze in orange juice.
Bring to a boil.
Reduce to a simmer and cover.
Cook until carrots are tender, about 20 minutes.
Use an immersion blender to blend. If you don’t have one, I recommended cutting onions, carrots, and ginger in a food processor to get the pieces as small as possible. Then again, an immersion blender comes in handy!
Add milk, salt, and cayenne and turmeric. The cayenne and turmeric add a nice healthy kick.
This is a great soup for illness, if you’re tired of chicken noodle soup.
Serve warm.

Testing Cookbook Recipes–Lasagna

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Lasagna

½ pound ground beef
8 oz. shredded mozzarella cheese
1 pound ricotta cheese
½ cup Parmesan cheese
1 jar marinara or spaghetti sauce
9 gluten-free lasagna noodles, uncooked

Cook ground beef in skillet until browned.
In a mixing bowl, combine ½ mozzarella cheese, ricotta cheese, eggs, and Parmesan cheese.
Grease 11×17-inch casserole dish. Spread ½ cup sauce on bottom. Lay three noodles lengthwise on bottom, followed by 1/3 of beef, 2/3 cup of ricotta cheese mixture, ½ cup sauce, and 1/3 cup mozzarella. Repeat twice more, alternating directions of noodles. End with rest of mozzarella cheese.
Spray foil with cooking spray. Wrap dish tightly.
Preheat oven to 350. Bake with foil for 30 minutes.
Remove foil and bake 15 minutes more, or until cheese is browned.
Remove from oven and let stand at least 10 minutes before serving.

Optional: Use ground chicken and Alfredo sauce instead of beef and marinara or spaghetti sauce. Add Weber Zesty Lemon Seasoning and Weber Roasted Garlic and Herb seasoning to the ricotta mixture.

Testing Cookbook Recipes–Pierogies

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Pierogies

2 cups Namaste Gluten Free Perfect Flour Blend, plus some for dusting
½ tsp salt
¼ tsp baking powder
1 large egg
2 oz. sour cream, plus ¼ cup sour cream
¼ to 1/3 cup warm water, more if needed
1/3 cup mashed potatoes, seasoned to taste

Blend flour, salt, and baking powder.
Add the egg and 2 oz. sour cream.
Mix until crumbly.
Add ¼ cup water and mix until dough forms a ball. If not, add more water a TBSP at a time.
Put a piece of wax paper on the counter. Roll out some dough to a 1/16 inch thick. Use a round cookie cutter or the mouth of a drinking glass to cut circles.
Place a tsp of mashed potatoes onto one half of the circle. Fold the dough over the mashed potatoes. Crimp with fingers, using water and a fork to seal. Dip finger in a cup of water. Dough may need warmed in your hands before it cooperates.
Boil a pan of water on the left side of stove. Heat a skillet with oil (or sauté onions if you wish!) on the right side. When you have at least four pierogi filled, place in boiling water and let rise to surface, about 4 minutes. Then carefully spoon out and brown the sides in the skillet. Move to a dish to cool while cooking the others.
Serve hot with sour cream if desired.
These may also be frozen and thawed later for a meal!

Testing Cookbook Recipes–Baklava

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Baklava

1 ¼ cup Namaste Gluten Free Perfect Flour Blend
1 cup Tapioca Starch
1 TBSP sugar
½ tsp salt
¼ tsp active dry yeast
½ cup shortening, room temperature
2 TBSP unsalted butter, room temperature
½ cup almond milk

1 cup finely ground walnuts
1 cup finely ground almonds
1/3 cup packed sugar
1 TBSP ground cinnamon

Cooking spray

1 cup sugar
½ cup water
½ TBSP lemon juice
½ tsp vanilla extract
1 large strip orange peel
Dash of vanilla extract
Dash of ground cloves
1/8 cup honey

Combine the flour, tapioca starch, sugar, salt, yeast, shortening, and butter. Use a pastry cutter.
Add milk. Using spatula, mix until a ball forms. Use hands if necessary.
Flatten dough to a disk and wrap in plastic wrap.
Chill 1 hour.

Butter a 8-inch square pan.
Divide the dough into six pieces. Return all but one to the plastic wrap.
Lay a hand towel on the counter with a layer of plastic wrap. Place the dough in the middle. Put another piece of plastic wrap over the dough. Using a rolling pin, roll the dough to a square, as thin as you can.

Remove the top plastic and carefully invert the dough over the pan. Press into bottom and edges of pan before removing plastic wrap.

Mix the nuts, brown sugar, and cinnamon until blended. Sprinkle over dough.
Repeat rolling dough and sprinkling nuts on top until final dough piece is on top and there is no more of the nut mixture.

Preheat the oven to 350.
Cut the baklava into twelve two-inch squares.
Spray the top with cooking spray.
Bake 15 minutes on the bottom rack.
Bake 10 to 15 minutes on the middle rack until the top is lightly gold.
Make the syrup. In a heavy pan, boil the sugar, lemon, lemon, vanilla, orange peel, cinnamon, and cloves.
Simmer 10 minutes.
Whisk in honey.
Remove from heat. Discard orange peel.
Drizzle syrup over baklava.
Cool completely and let stand before serving.

Testing Cookbook Recipes–Brownies

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Brownies

3 oz. baking chocolate, melted
1/3 cup unsalted butter, melted (or vegetable oil)
¾ cup packed brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup Namaste Gluten Free Perfect Flour Blend
½ cup unsweetened cocoa powder (Hershey’s)
½ tsp baking powder
½ tsp salt
¼ cup hot water

Preheat the oven to 350. Grease an 8-inch square glass dish.

In a mixing bowl, melt the chocolate and butter. Beat with brown sugar until smooth.

Beat in eggs and vanilla. Blend thoroughly.

Add flour, cocoa, baking powder, and sat. Mix until blended.

Add hot water.

Transfer to glass dish and smooth top.

Bake 20 minutes.

Remove and let cool for 20 minutes.

Cut into pieces and serve at room temperature.

Great for individual baked Alaska! Brownie sundaes!

Not a cake-like brownie, but very chocolate indeed.

Testing Cookbook Recipes–Chocolate Chip Cookies

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Chocolate Chip Cookies

1 ¾ cups Namaste Gluten Free Perfect Flour Blend
½ cup Tapioca Starch
1 tsp baking soda
½ tsp salt
12 TBSP (1 ½ sticks) unsalted butter, softened
1 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla extract
1 (12 ounce) bag bittersweet chocolate chips

Preheat oven to 350. Line baking sheets with parchment paper.

Combine flour, tapioca starch, baking soda, and salt. Mix.

Combine sugar and butter. Beat until light and fluffy. Add eggs and vanilla. Beat.

Drop 1 TBSP dough onto sheets. Leave 2 inches between cookies.

Bake 10 to 12 minutes until lightly brown. Cool for 2 sheets and then transfer to rack to cool completely.