2/3 cup brown rice flour
1/3 cup sweet rice flour
1/3 cup tapioca flour, (more for flouring
surface)
1 tablespoon cinnamon
1 teaspoon ginger
2 teaspoon xanthan gum
1 teaspoon baking soda
½ teaspoon salt
¼ cup sugar
¼ cup oil
¼ cup molasses
2 tablespoons water
Combine dry ingredients in a bowl. Add
oil, molasses, and water. Mix well, then
knead with hands. Roll out onto tapioca
floured surface. Cut with cookie cutters
or knife into desired shapes. Cut squares
and triangles for gingerbread houses.
Brush cookie with a tiny amount of water,
then decorate cookies with dough scraps.
Bake at 350 degrees for 12 minutes.
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sedum
New User, Becoming EHEALTHy
Joined: 22 Jun 2007 Posts: 37
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Thanked:0
White Bean Delight Posted: 10-25-07 07:21am
Ingredients:
1 cup per person of white beans
1 small onion, chopped
1 large onion, diced finely
1 red pepper, chopped
2 cloves garlic, grated
1-2 tsp dried mint or parsley leaves
1 tsp paprika
salt to taste
2 tbsp olive or vegetable oil
Directions:
Soak the beans overnight in a large pot
with twice the amount of water as beans.
Then boil.
Or, quick boil the beans 3 times (bring
the water to a boil and then strain). Be
careful to always use warm water so the
beans don't split. After the third boil,
leave the beans in the pot and continue.
Preheat oven to 200 degree Celsius.
Add the small onion, red bell peppe and
dried leaves to boil for 1.5 hours. Check
that the water level is always above the
beans and seal the top of the post with a
tight lid. After 1.5 hours, the beans
should be soft enough to squash gently
between two spoons. If not, leave boil
for 15 minute increments and check often.
Place a casserole on the top of a stove
burner and turn on medium heat. Add the
diced onions and the salt. Mix to taste
(not too salty, not too light) and then
add the oil. Slowly fry the onions in the
oil for 10-15 minutes on low-medium heat
until they become clear, or caramalized.
Add the paprika and stir in well. Now,
strain the bean mixture and add to the
casserole until the bottom of the
casserole is covered 1 inch thick with the
bean/onion mix. Gently coat with the
mixture with stock from your pot until the
beans are just covered in it. Mix well.
Place in over for 5 minutes.
Then, reduce heat to 150 Celsius and cook
for another 15-20 minutes.
Voila!
White bean delight.
P.S. You can add a fried egg on top before
serving, or place it on the side for some
extra protein.
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sillyakchick
Moderator
Joined: 12 Apr 2007 Posts: 2684
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Just In Time For Fall! Posted: 11-07-07 07:28am
BAKED PUMPKIN WITH VEGETABLE PILAF
1 5-6 pound pie pumpkin
1 tablespoon oil
1 small diced onion
1 red bell pepper, seeded and diced
1 small jalapeno, seeded and diced
1 small zucchini, seeded and minced
2 tablespoons minced shallot
1 ½ cup wild rice, or brown rice
¼ cup raisins
½ teaspoon ground black pepper
¼ teaspoon turmeric
¼ teaspoon salt
3 cups water
8 medium broccoli florets, blanched (or
frozen, thawed)
2 tablespoons minced fresh cilantro
(optional)
To cook pumpkin, preheat oven to 375.
With a sharp knife, cut a 4 inch lid off
the top of the pumpkin. Scoop out the
seeds and stringy fibers. Cover the hole
with a sheet of foil and set pumpkin lid
back on top. Place in a baking pan with
½ inch water and bake approx 50 min,
until inside is tender. Remove and keep
warm.
To make pilaf, heat oil in a large
saucepan, add onions, red bell and
jalapeno peppers, zucchini, and shallots.
Saute until vegetables are tender, about 7
minutes. Stir in rice, raisins, pepper,
turmeric, and salt. Cook 1 min. Add
water. Cover and cook on medium-low heat,
until liquid is absorbed, about 45
minutes. Fluff with a fork and stir in
broccoli and cilantro, if desired. Spoon
the pilaf into the pumpkin when finished
and serve by scooping out pumpkin with the
pilaf.
|
yogahoneybunny
Supporter
Joined: 04 Jan 2006 Posts: 845 Location: Strumica, Macedonia
Thanks: 0
Thanked:0
Vegetarian Indian Spinach And Cheese (saag Paneer) Posted: 11-07-07 07:44am
1. Cook the spinach, without water, in a
tightly covered pan for 5 minutes. Put the
spinach, ginger, garlic and chilli with a
little water into a food processor and
process to a puree.
2. Heat the oil, add the bay leaves and
peppercorns and fry for 2 minutes. Add
the onion and fry for 6-8 minutes more.
3. Add the copped tomatoes to the pan and
simmer for a further 5 minutes. Add the
curry poder, salt, and chilli powder and
stir well to mix. Allow to cook for 2
minutes.
4. Add the spinach puree to the pan, and
leave to simmer for 5 minutes.
5. Stir in the yogurt, about 1 tbsp at a
time, and simmer for 5 minutes.
6. Add the cheese. Cook until warm and
serve.
HINT: to save time, blend the onion and
tomatoes in a food processor instead of
chopping. If you're chopping, be sure to
cut into very small pieces.
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