Tuesday, January 17, 2012

Ardelle's Sweet and Sour Cucumbers

  • 3/4 cup white vinegar
  • 3/4 cup water
  • 3/4 cup sugar
  • 2 cucumbers, peeled and thinly sliced
  • 1 small onion, finely diced
Combine vinegar, water and sugar in a saucepan. Heat until sugar is completely dissolved. Combine with cucumbers and onions. Refrigerate, serve chilled. This keeps well in the fridge and is better if made a day or two ahead of serving. Enjoy!

Photo credit: CDC

Monday, January 16, 2012

Brazilian Cheese Bread (Gluten Free, Cow-Dairy Free)

Modified to be allergy-safe from Tasty Kitchen.

  • 1/2 cup unsweetened coconut milk
  • 1/2 cup water
  • 1/4 cup canola oil
  • 1/4 teaspoon salt
  • 2 1/2 cups tapioca flour
  • 1.5 eggs (I used equivalent Ener-G egg replacer)
  • 4 ounces goat cheese or other cheese substitute (I used goat's milk cheddar)
Preheat oven to 350 degrees and grease baking sheets. In saucepan, bring milk, water, oil and salt to a boil. Remove pan from heat and set aside. Add flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands. Only add enough flour until the dough reaches desired consistency. Stir in the egg (or egg replacer) and the cheese. Stir until dough becomes thick and can be molded, adding additional tapioca flour if needed. Roll dough into 1 inch balls and dip the tops into any extra cheese. Bake for 20-25 minutes or until cheese becomes golden brown. Enjoy!

Crockpot Thai Chicken Noodle Soup

Modified from Bev Cooks to be allergy-safe.

  • 3 chicken breast halves
  • 5 gloves garlic, minced
  • 2 tbs fresh ginger, minced (I keep this on hand in the freezer)
  • 2 (13.5 oz) cans coconut milk (I used approx. this much from a carton of unsweetened coconut milk since we use a lot of this)
  • 4 cups chicken stock
  • 4 oz. thin rice noodles
  • 2 jalapenos, finely sliced
  • 2 limes
  • cilantro
  • salt and pepper
  • (optional--soy sauce--for garnish for those that can safely consume soy).
Add the coconut milk, broth, garlic, ginger, chicken, salt and pepper to the crock pot. Cook on high for 3 hours. Using tongs, remove chicken from the pot and shred with two forks. Return to pot. Add the rice noodles. Cook 30 more minutes. Taste and add salt and pepper if needed. Serve with cilantro, jalepenos and limes. Enjoy!