Chicken Fried Steak with White Pepper Gravy

My mother made cube steak sometimes when we were kids, but wasn’t one for sauces, so I wasn’t introduced to white pepper gravy until I began ordering it at diners. I liked nothing better than going to a greasy spoon diner after a night out with friends if we’d been imbibing, or as a recovery measure the morning after when I was in college and law school. I love diner food, and was disappointed in the lack of good diners in New Hampshire when I moved here. Now that the food allergy apocalypse has hit, even the mediocre diners here are off limits. But this recipe takes care of those diner food cravings for me.

Chicken Fried Steak with White Pepper Gravy

Name: Chicken Fried Steak with White Pepper Gravy
Prep time: 10 min
Cook time: 20 min
Yield: 1-2 people
Ingredients: 1-2 cube steaks; 1/4 cup sorghum flour; 1/4 cup garbanzo bean flour; 1 tbsp Montreal Steak Seasoning ((see recipe on our blog)); 2 tbsp aquafaba; 2-3 tbsp bacon fat, lard, or safe for you oil; Drippings from frying Chicken Fried Steak; 1/4 cup sorghum flour; 1 cup cashew milk or other dairy free milk; 1/4 to 1/2 cup water; 1/4 tsp ground black pepper; 1/4 tsp salt

Chicken Fried Steak Ingredients:

1-2 cube steaks
1/4 cup of sorghum flour
1/4 cup of garbanzo bean flour
1 Tablespoon of Montreal Steak Seasoning (see recipe in link, I have to use homemade)
2 Tablespoons of aquafaba (you’ll need 4 Tablespoons if you make 2 cube steaks)
2-3 Tablespoons of bacon fat, lard, or other safe for you cooking oil.

White Pepper Gravy Ingredients:

Drippings from frying Chicken Fried Steak
1/4 cup of sorghum flour
1 cup of cashew milk or other safe for you non-dairy milk
1/4 to 1/2 cup of water depending on how thick you like your gravy
1/4 teaspoon of black pepper (you may want to add more or less to taste)
1/4 teaspoon of salt ( you may want to add more or less to taste)

Chicken Fried Steak Instructions:

Place 1/4 cup of sorghum flour, 1/4 cup of garbanzo bean flour, and the Montreal Steak Seasoning in a large shallow dish that will allow you to coat the cube steak easily.

Mix the sorghum flour, garbanzo bean flour and Montreal Steak Seasoning together until they are well combined. Place the aquafaba in another large shallow dish that will allow you to coat the cube steak easily.

Place your bacon fat, lard, or safe oil in a skillet, and place the skillet on a burner over medium heat.

While your fat/oil heats, take your cube steak and coat it in the aquafaba.

Then dredge the cube steak in the flour mixture.

Cube steak after first dredge in flour mixture

Place the cube steak in the aquafaba again and recoat it, and then re-dredge the cube steak in the flour mixture.

Cube steak after second dredge in flour mixture

Once your fat/oil is hot, place the steak in the skillet.

Cook for 3-5 minutes each side (depending on how hot your burner is), making sure the internal temperature reaches 160ºF, and until the coating is a lovely golden brown.

White Pepper Gravy Instructions:

Remove the skillet that you cooked the Chicken Fried Steak from the heat and to allow it to cool down a bit.

Mix 1/4 cup of sorghum flour with cashew milk, 1/4 cup of the water (you can add more later if the gravy’s too thick), black pepper and salt, together in a mixing bowl, until well combined.

Place the skillet back on the burner with the drippings from cooking the Chicken Fried Steak still in it. Pour the flour and cashew milk mixture over the drippings, while whisking constantly over low heat, until the gravy thickens.

Add more water if the gravy is too thick, whisking to incorporate the water, and add more salt and pepper to taste if necessary. Spoon over your Chicken Fried Steak and enjoy!

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Chicken Fried Steak with White Pepper Gravy

A great dish for when you miss diner food.

CourseMain Dish

Servings	Prep Time
1-2 people	10 minutes

Cook Time

20 minutes

Servings	Prep Time
1-2 people	10 minutes

Cook Time

20 minutes

Chicken Fried Steak with White Pepper Gravy

A great dish for when you miss diner food.

CourseMain Dish

Servings	Prep Time
1-2 people	10 minutes

Cook Time

20 minutes

Servings	Prep Time
1-2 people	10 minutes

Cook Time

20 minutes

Ingredients

Chicken Fried Steak Ingredients

1-2 cube steaks
1/4 cup sorghum flour
1/4 cup garbanzo bean flour
1 tbsp Montreal Steak Seasoning (see recipe on our blog)
2 tbsp aquafaba
2-3 tbsp bacon fat, lard, or safe for you oil

White Pepper Gravy

Drippings from frying Chicken Fried Steak
1/4 cup sorghum flour
1 cup cashew milk or other dairy free milk
1/4 to 1/2 cup water
1/4 tsp ground black pepper
1/4 tsp salt

Servings: people

Instructions

Chicken Fried Steak

For Chicken Fried Steak, place 1/4 cup of sorghum flour, 1/4 cup of garbanzo bean flour, and the Montreal Steak Seasoning in a large shallow dish that will allow you to coat the cube steak easily. Mix the sorghum flour, garbanzo bean flour and Montreal Steak Seasoning together until they are well combined. Place the aquafaba in another large shallow dish that will allow you to coat the cube steak easily.
Place your bacon fat, lard, or safe oil in a skillet, and place the skillet on a burner over medium heat. While your fat/oil heats, take your cube steak and coat it in the aquafaba. Then dredge the cube steak in the flour mixture. Place the cube steak in the aquafaba again and recoat it, and then re-dredge the cube steak in the flour mixture. Once your fat/oil is hot, place the steak in the skillet. Cook for 3-5 minutes each side (depending on how hot your burner is), making sure the internal temperature reaches 160ºF, and until the coating is a lovely golden brown.

White Pepper Gravy

Remove the skillet that you cooked the Chicken Fried Steak from the heat and to allow it to cool down a bit. Mix 1/4 cup of sorghum flour with cashew milk, 1/4 cup of the water (you can add more later if the gravy’s too thick), black pepper and salt, together in a mixing bowl, until well combined. Place the skillet back on the burner with the drippings from cooking the Chicken Fried Steak still in it. Pour the flour and cashew milk mixture over the drippings, while whisking constantly over low heat, until the gravy thickens. Add more water if the gravy is too thick, whisking to incorporate the water, and add more salt and pepper to taste if necessary. Spoon over your Chicken Fried Steak and enjoy!

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January 25, 2016

Atomic Fireball Liqueur

Remember when we were little kids and you could get Atomic Fireball individual candies for a penny or five cents depending on the era and rate of inflation? I wonder how much they are these days. In any case, I was trying to make a spiced cranberry liqueur when I came up with this recipe, but when we sipped it after steeping it, the cinnamon had really taken over, and my husband said it tasted like an Atomic Fireball candy. You know, that’s really not such a bad thing. I think this is pretty good served over ice and sipped carefully. I’ve mixed it with some kombucha (yes, not good for the probiotics, but it tasted good). It’d be great with some hard cider, in a spice chai tea, and I bet it would perk up your coffee. It’s pretty easy to make, and it’s a nice thing to round out your bar for cocktails. If you make some interesting drinks, let us know. Also, I tried to take a pretty picture with the ice shot glasses again, but you can see why ice shot glasses can be fraught with peril, as the bottom melted out before I could take the shot.

Atomic Fireball Liqueur

1 cinnamon stick, broken into pieces
3 whole cloves
3 whole allspice berries
1 cup of sugar
3/4 cup of water
zest of a lemon
1 cup of cranberries, fresh or frozen
1 3/4 cups of vodka (I used a vodka made only from potatoes, be careful as some vodkas may also use wheat or corn)

Add the sugar, water, lemon zest, and cranberries to a sauce pot and bring to a boil over medium high heat. Once boiling, reduce to a simmer and continue to simmer until the cranberries begin to burst, for about 10 minutes. Remove from heat and let cool.

Cranberries, sugar, lemon zest and water in a sauce pot

Use an immersion (stick) blender to break up the cranberries enough so the juice is released, but the mixture stays chunky.

Pour the mixture into a mason jar. Add the vodka, cinnamon stick pieces, cloves, and allspice to the jar. Seal the jar with an air tight lid and shake vigorously.

Cranberry mixture, spices, and vodka steeping

Let steep at room temperature for 2 to 7 days, shaking occasionally and sampling to check to see whether you’re happy with the flavor. I decided mine was done in about two and half days. Using a strainer lined with cheesecloth, strain the mixture, pressing down to extract as much of the liquid as possible. Once strained, keep in an air tight container either at room temperature or in the refrigerator for up to six months.

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Atomic Fireball Liqueur

A fun DIY liqueur

CourseDrinks

Servings	Prep Time
2 1/4 cups	10 m minutes

Cook Time	Passive Time
15 minutes	2-7 days

Servings	Prep Time
2 1/4 cups	10 m minutes

Cook Time	Passive Time
15 minutes	2-7 days

Atomic Fireball Liqueur

A fun DIY liqueur

CourseDrinks

Servings	Prep Time
2 1/4 cups	10 m minutes

Cook Time	Passive Time
15 minutes	2-7 days

Servings	Prep Time
2 1/4 cups	10 m minutes

Cook Time	Passive Time
15 minutes	2-7 days

Ingredients

1 cinnamon stick broken into pieces
3 whole cloves
3 whole allspice berries
1 cup sugar
3/4 cup water
1 zest from a whole lemon
1 cup cranberries fresh or frozen
1 3/4 cups Vodka I used a vodka made only from potatoes, be careful as some vodkas may also use grain or corn

Servings: cups

Instructions

Add the sugar, water, lemon zest, and cranberries to a sauce pot and bring to a boil over medium high heat. Once boiling, reduce to a simmer and continue to simmer until the cranberries begin to burst, for about 10 minutes. Remove from heat and let cool.
Use an immersion (stick) blender to break up the cranberries enough so the juice is released, but the mixture stays chunky.
Pour the mixture into a mason jar. Add the vodka, cinnamon stick pieces, cloves, and allspice to the jar. Seal the jar with an air tight lid and shake vigorously.
Let steep at room temperature for 2 to 7 days, sampling to check to see whether you’re happy with the flavor. Using a strainer lined with cheesecloth, strain the mixture, pressing down to extract as much of the liquid as possible. Once strained, keep in an air tight container either at room temperature or in the refrigerator for up to six months.

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January 11, 2016

DIY Creme de Cacao Liqueur

So the 15 food allergy thing, two of which are wheat and corn, ends up cutting out a whole lot of alcoholic beverages out of my diet. It’s looking like I may have another possible allergy (or three) on the horizon that may make my safe vodka no longer safe, so I was poking around at trying to find a potential safe rum, and I got one to trial. At the same time, I’ve been missing stuff like Baileys Irish Cream and Godiva Chocolate Liqueur because it’s the holidays. Since I bought the rum to trial, I thought rum would be a better choice than vodka to make an attempt at a creamy liqueur, as it would give it additional flavor. I chose to do the chocolate first, because chocolate.

I used Rhum Barbancourt Reserve Spéciale which is supposed to be made from 100% pure sugar cane juice. We’ll see how I do with it, corn-wise. I also used Pacori Organic Cacao Powder for the cocoa powder. I do okay with it, but trial with caution. Because I don’t have any safe commercial non-dairy milks, I used homemade cashew milk. (Soak a cup of cashew pieces overnight, drain, and then put them in a blender with 3 cups of water, voilà!) Feel free to use whatever non-dairy milk is safe for you. Or if you can use dairy, I think a whole milk or a light cream would be great.

It’s awesome on the rocks, it’s great in coffee, and it’s pretty easy to make. I bought a silicone ice cube tray that makes solid ice shot glasses, but it’s actually pretty hard to drink that way, although it’s a cool picture.

DIY Creme de Cacao Liqueur on the rocks in a solid ice shot glass — DIY Creme de Cacao Liqueur in a solid ice shot glass

Enjoy!

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DIY Creme de Cacao Liqueur

A yummy drink to have on hand for the holidays!

CourseDrinks

Servings	Prep Time
1 quart	5 minutes

Cook Time	Passive Time
5 minutes	2-3 days

Servings	Prep Time
1 quart	5 minutes

Cook Time	Passive Time
5 minutes	2-3 days

DIY Creme de Cacao Liqueur

A yummy drink to have on hand for the holidays!

CourseDrinks

Servings	Prep Time
1 quart	5 minutes

Cook Time	Passive Time
5 minutes	2-3 days

Servings	Prep Time
1 quart	5 minutes

Cook Time	Passive Time
5 minutes	2-3 days

Ingredients

2 cups water divided
1/2 cup sugar
1/4 cup of cacao powder (I do okay with Pacari Organic Cacao Powder)
3/4 cup vodka or rum in a safe for you variety
1/2 cup of cashew milk or other dairy free milk (I use homemade cashew milk)

Servings: quart

Instructions

In a small sauce pan, boil 1 cup of water with the sugar until the sugar is complete dissolved. Remove the sauce pan from the burner, and add the cacao powder. Stir to dissolve the cacao powder, and add the remaining 1 cup of water.
Let the cacao mixture cool. Once cool, add the cashew milk and vodka or rum to the cacao mixture and stir. Pour into a mason jar or a bottle using a funnel, and place it in the refrigerator, letting it steep for two to three days before use. Be sure to shake it to mix well before using and store it in the refridgerator.

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December 28, 2015

Roast Goose

Why Roast Goose? I’m sure some of you are asking that question. Well, I’m allergic to chicken and I reacted to turkey when I challenged it. However, I don’t appear to react to duck and I like it. After further research it turns out that chicken and turkey are both in the Phasianidae family, and duck is in the Anatidae family. Goose is also in the Anatidae family, and when I saw a relatively clean one (no solutions, added water, etc.), I decided to buy it to see if I reacted and see if I liked it, because having two poultry options would not be a bad thing. The Verdict: I did not react in a significant manner (weird ear pressure?), but. . . I did not like it either. So goose and I will part ways at this point as duck is easier to find and I like it. Although I am not picky, I like venison, and I much prefer dark meat if I could still eat chicken or turkey, goose was too gamy for me. But I liked the poultry rub I used, and hey, you might like goose if you tried it, so I present this recipe. If you can eat chicken or turkey, try the poultry rub.

Goose Ingredients:

1 fresh or frozen goose (10-12 pounds)
2-3 stalks of celery cut in 1 inch pieces
1 head of garlic, cloves peeled and cut in half
1 head garlic cloves peeled and cut in half
1 medium onion, peeled and diced
1 Tablespoon of dried thyme
1 Tablespoon of rubbed sage

Poultry Rub Ingredients:

1 Tablespoon of rubbed sage
1 Tablespoon of dried thyme
1/2 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon of celery salt (I use a home made version from home ground celery seed and salt)
1/2 teaspoon of ground black pepper

If your goose is frozen, thaw it in the the refrigerator before cooking. This may take a least a day or two. Preheat your oven to 400°F. Remove the goose from the packaging and make sure you remove the giblets from the cavity of the bird.

Place the goose in roasting pan with a rack, and trim off the excess fat around the cavities. (For those of you with low access to safe cooking fats, I rendered the excess fat in a crock pot as you would for lard or tallow, and got about a pint of goose fat.) Prick the surface of the goose skin, with a sharp knife, but be careful not to go past the skin into the goose.

Sprinkle the goose cavity with 1 Tablespoon of the dried sage and 1 Tablespoon of the dried thyme. Place the celery, garlic, and onion into the cavity of the goose.

Celery, Onion, Garlic, Sage and Thyme in Goose Cavity

Place the ingredients for the poultry rub in a bowl and mix them well. Coat the outside of the goose with the rub.

Roast the goose at 400°F in the oven for about an hour until it turns golden brown, while at the same time removing the goose fat from the roasting pan using a turkey baster every 30 minutes. (I saved the fat obtained and got almost a quart of goose fat from the pan that I’ll use as a cooking fat later.) Reduce the temperature to 325°F and roast until well browned, and the internal temperature reaches 180°F (about an hour to an hour and half after reducing the temperature depending on the size of your goose.)

I like to let my poultry rest a bit before carving, 15 or so minutes. Carve and serve.

If you decide to try goose, let me know what you think. I really thought I would like it and was surprised when I didn’t.

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Roast Goose

A basic roast goose recipe for the holiday season.

CourseMain Dish

Servings	Prep Time
6 people or so	30 minutes

Cook Time	Passive Time
2-3 hours	2-3 hours

Servings	Prep Time
6 people or so	30 minutes

Cook Time	Passive Time
2-3 hours	2-3 hours

Roast Goose

A basic roast goose recipe for the holiday season.

CourseMain Dish

Servings	Prep Time
6 people or so	30 minutes

Cook Time	Passive Time
2-3 hours	2-3 hours

Servings	Prep Time
6 people or so	30 minutes

Cook Time	Passive Time
2-3 hours	2-3 hours

Ingredients

Goose Ingredients

1 fresh or frozen goose (10-12 pounds)
2-3 stalks celery cut in 1″ pieces
1 head garlic cloves peeled and cut in half
1 medium onion diced
1 tbsp dried thyme
1 tbsp rubbed sage

Poultry Rub Ingredients

1 tbsp rubbed sage
1 tbsp dried thyme
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp celery salt I use a home made version
1/2 tsp ground black pepper

Servings: people or so

Instructions

If your goose is frozen, thaw it in the the refrigerator before cooking. This may take a least a day or two. Preheat your oven to 400°F. Remove the goose from the packaging and make sure you remove the giblets from the cavity of the goose.
Place the goose in roasting pan with a rack, and trim off the excess fat around the cavities. Prick the surface of the goose skin, with a sharp knife, but be careful not to go past the skin into the goose.
Sprinkle the goose cavity with 1 Tablespoon of the dried sage and 1 Tablespoon of the dried thyme. Place the celery, garlic, and onion into the cavity of the goose. Place the ingredients for the poultry rub in a bowl and mix them well. Coat the outside of the goose with the rub.
Roast the goose at 400°F in the oven for about an hour until it turns golden brown, while at the same time removing the goose fat from the roasting pan using a turkey baster every 30 minutes. Reduce the temperature to 325°F and roast until well browned, and the internal temperature reaches 180°F (about an hour to an hour and half after reducing the temperature depending on the size of your goose.)

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December 14, 2015

Gluten-free Apple Pie (vegan option)

Now that we have have a pie crust that works, of course I had to make apple pie. Because most of you won’t have the copious amount of home canned apple pie filling that is currently sitting in my garage, I made one up using fresh apples.

Gluten-free Apple Pie (vegan option)

2 batches of our Gluten-free Pie Crust (vegan option) recipe
7-8 cups thinly sliced, peeled apples (I used Cortland apples)
1/2 cup sugar
1/4 cup of brown sugar tightly packed
2 tablespoons tapioca starch or arrowroot starch
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg

Make two batches of our Gluten-free Pie Crust (vegan option) recipe and chill the resulting dough balls as described until you’re ready for them.

Preheat oven to 400° F. Peel, core and slice your apples if you haven’t already.

Place sugar, brown sugar, tapioca starch or arrow root, cinnamon, nutmeg and allspice into a large bowl.

Mix dry ingredients until well combined.

Mix apples into dry ingredients until combined and set aside.

Take chilled dough balls and use one to roll out bottom crust for pie. Place in pie pan, making sure that the rolled crust is wide enough to cover the sides of the pie pan.

Place apples in pie pan.

Use other dough ball to roll out top crust and place over top of pie pan, sealing top crust over bottom crust. Using a knife, cut a few vent holes in the top of the pie crust.

Top crust placed in pan and edges sealed

Bake for 60 to 75 minutes until the crust is browned to your liking.

This cooks longer than a “regular” pie, because of the increased amount of apples (a standard recipe calls for 6 cups but I like mine with more) and the gluten-free crust.

Enjoy!

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Gluten-free Apple Pie (vegan option)

Classic apple pie with gluten-free crust

CourseDessert

Servings	Prep Time
6-8 slices depending on size	60 minutes

Cook Time	Passive Time
60-75 minutes	60-75 minutes

Servings	Prep Time
6-8 slices depending on size	60 minutes

Cook Time	Passive Time
60-75 minutes	60-75 minutes

Gluten-free Apple Pie (vegan option)

Classic apple pie with gluten-free crust

CourseDessert

Servings	Prep Time
6-8 slices depending on size	60 minutes

Cook Time	Passive Time
60-75 minutes	60-75 minutes

Servings	Prep Time
6-8 slices depending on size	60 minutes

Cook Time	Passive Time
60-75 minutes	60-75 minutes

Ingredients

2 batches Gluten-free Pie Crust (vegan option) recipe http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/
6 cups thinly sliced, peeled apples I used Cortland apples
1/2 cup sugar
1/4 cup brown sugar
2 tbsp tapioca starch
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp allspice

Servings: slices depending on size

Instructions

Make two batches of our Gluten-free Pie Crust (vegan option) recipe at http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/ and chill the resulting dough balls as described until you’re ready for them.
Preheat oven to 400° F. Peel, core and slice your apples if you haven’t already.
Place sugar, brown sugar, tapioca starch or arrow root, cinnamon, nutmeg and allspice into a large bowl. Mix dry ingredients until well combined. Mix apples into dry ingredients until combined and set aside.
Take chilled dough balls and use one to roll out bottom crust for pie. Place in pie pan, making sure that the rolled crust is wide enough to cover the sides of the pie pan. Place apples in pie pan.
Use other dough ball to roll out top crust and place over top of pie pan, sealing top crust over bottom crust. Using a knife, cut a few vent holes in the top of the pie crust.
Bake for 60 to 75 minutes until the crust is browned to your liking. This cooks longer than a “regular” pie, because of the increased amount of apples and the gluten-free crust.

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November 30, 2015

Gluten-free Pie Crust (vegan option)

Mini Apple Pie baked in a tortilla shell baker

When I first was diagnosed with my wheat allergy (yep, actually allergic, not celiac), I tried to do a pie crust. I figured that all I’d have to do is mix some rice flour with shortening (I still had a safe-ish one at that point) and a bit of salt and voila, it’d all work out. So that’s what I did and made a pot pie. Ummm…not so much. It was like eating a pot pie with a layer of very fine beach sand on it. Appetizing, right?

Pie crust has been a much bigger struggle than I originally anticipated. I ended up not having a safe shortening, and I can’t buy commercial lard. So I have to render the lard at home. Xanthan gum is problematic for me on a number of levels, and I don’t care for guar gum. So I put off the problem for a while. However, after hearing about aquafaba, I decided to give it another go, and used this recipe as a starting point. I switched out a flour and switched amounts around, got rid of the gum, used cold aquafaba (I refrigerated it) instead of water, and used lard instead of shortening (if you have a safe shortening to use instead of the lard, go for it; it should work).

Gluten-free Pie Crust (Vegan Option)

1/3 cup of sorghum flour
1/3 cup of Otto’s Naturals cassava flour
1/3 cup of arrowroot starch
1/4 cup of millet flour
1/2 teaspoon of salt
1/2 cup of cold lard or cold shortening
1 1/2 teaspoons of apple cider vinegar
5 Tablespoons of cold aquafaba.

Whisk together the sorghum flour, cassava flour, arrowroot starch, millet flour and salt in a large mixing bowl.

Using a pastry blender or a fork, cut in the lard or shortening until the mixture looks like crumbs.

Flour mixture after cutting in lard or shortening

Mix the water, aquafaba and apple cider vinegar together until blended thoroughly in a small bowl or glass measuring cup, and add it to the flour mixture, stirring until it comes together to form a dough.

Shape the dough into a smooth ball, and put the dough ball into the freezer to chill for 30 minutes. You can chill it for longer, it’ll help make the pie crust more flaky and crisp.

Using some of your other flours (I used sorghum) dust the surface of your rolling space. I was able to roll out my pie crust on a rolling mat and use my rolling pin to transfer the pie crust to the pie plate without too much difficulty. However, if you like your crust thin, try doing rolling your crust out on parchment paper to make it easier to transfer to the pie pan. Make sure you use plenty of dusting flour so that it doesn’t stick to the rolling surface or parchment paper.

You can also use the crust to make tarts or stuffed pastries. The dough does not have the same elasticity as normal pie dough, but you can work with it a little, You can’t bend it in half because it will break. but you can stack pieces of dough on top of each other as long as the filling isn’t too tall. Next time I might experiment with larger top pieces to accommodate more filling.

Bake your pie crust according to your pie recipe. Since I was winging it, I cooked my little pies, tarts, and pastries in the slide slow above for about 45 to 60 minutes. If you’re worried about soggy crusts, you can try blind baking your bottom crust. The Kitchn explains here much better than I can.

Have fun, and send us pictures of your creations!

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Gluten-free Pie Crust (vegan option)

A lovely crust for both dessert and savory applications. Double the recipe to make a top and bottom pie crust.

Servings	Prep Time
1 single crust	45 minutes

Passive Time

30 minutes

Servings	Prep Time
1 single crust	45 minutes

Passive Time

30 minutes

Gluten-free Pie Crust (vegan option)

A lovely crust for both dessert and savory applications. Double the recipe to make a top and bottom pie crust.

Servings	Prep Time
1 single crust	45 minutes

Passive Time

30 minutes

Servings	Prep Time
1 single crust	45 minutes

Passive Time

30 minutes

Ingredients

1/3 cup sorghum flour
1/3 cup Otto’s Naturals cassava flour
1/3 cup arrowroot starch
1/4 cup millet flour
1/2 tsp salt
1/2 cup cold lard or cold vegetable shortening
1 1/2 tsp apple cider vinegar
5 tbsp cold aquafaba

Servings: single crust

Instructions

In a large bowl, whisk together the sorghum flour, the cassava flour, arrowroot starch, millet flour, and salt, until they are thoroughly mixed.
Using a pastry blender or a fork, cut in the lard or vegetable shortening until the mixture looks like crumbs.
In a small bowl or glass measuring cup, mix the aquafaba and apple cider vinegar together until it is well blended. Add the liquid mixture to your flour mixture and stir until it comes together to form a dough.
Shape the dough into a smooth ball, and put the dough ball into the freezer to chill for 30 minutes before rolling it out.
Using some of your other flours (I used sorghum) dust the surface of your rolling space. I was able to roll out my pie crust on a rolling mat and use my rolling pin to transfer the pie crust to the pie plate without too much difficulty. However, if you like your crust thin, try doing rolling your crust out on parchment paper to make it easier to transfer to the pie pan. Make sure you use plenty of dusting flour so that it doesn’t stick to the rolling surface or parchment paper.
Place pie crust in pie plate, and fill pie. Bake according to pie recipe. If you’re concerned about soggy crust, you may wish to blind bake your bottom crust first.

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November 16, 2015

Sriracha Sweet Potato DIY Tater Tots

Okay, I know I already did a bunch of tater tots, but I had to do a chili head version. Seriously, you expected that I’d just leave it alone? I often use Sriracha (my homemade version, as I no longer can use the commercial version, sob, sob, although mine’s pretty close) instead of ketchup on fries or home fries. So why not put the Sriracha straight into the tater tot? It’s sweet and hot and yummy all at the same time. I didn’t take as many pictures this time, because there’s two other tater tot posts out there you can look at (Roasted Garlic and Pesto DIY Tater Tots and Chimichurri Spiced DIY Tater Tots) for reference, and mostly because I forgot. Oops.

Sriracha Sweet Potato DIY Tater Tots

3 large or 4 medium sweet potatoes
2-4 Tablespoon(s) of Sriracha, depending on your spice tolerance (use a safe version for you, I ferment my own at home, since I don’t have a safe version)
2 Tablespoons of olive oil, or other safe for you oil, and some to put in a oil mister
1/4 teaspoon of salt

Preheat your oven to 400°F. Peel and wash your potatoes. Place the potatoes on a small baking sheet. Bake the potatoes for about an hour.

When the potatoes are ready to come out of the oven, remove the potatoes and turn the temperature on the oven to 425°F. If you’re using a large hand grater, you need to wait until the potatoes are cool so you don’t burn your fingers. Since I was using the grating blade on my food processor to grate the potatoes, I grated them while they were still hot. I sliced them lengthwise just enough to get them in the food processor, and grated them up.

Some of the grated pieces may be too long, Feel free to chop them up a bit either with a knife or a potato masher. When the pieces are small enough for you, mix the Sriracha, salt, and the 2 Tablespoons of your safe oil into the potatoes until they are well combined.

Spray your baking sheet with your safe oil in a mister. I used a small cookie scoop to portion out the tater tots, but you could use two teaspoons to drop the mixture on your baking sheet.

Use your oil mister to mist the top of the tater tots, and place the baking sheet in the oven for 25-30 minutes. Use some tongs or a spatula to turn them over, and then bake them for another 25-30 minutes. You want to watch them closely, as you’ll notice mine were a little on the brown side.

Take them out of the oven, salt to taste, and enjoy!

November 2, 2015

Apple Cranberry Habanero Hot Sauce

In attempting to use up my glut of apples (they are finally all gone!!!), I wanted to do a chutney of some sort. But most of the recipes call for raisins, and at the moment, I don’t have safe raisins I can buy at the store because most of them have sunflower oil all over them. I thought about it, but I drew the line at dehydrating some grapes so I could have chutney. So I considered other options. I found an apple habanero hot sauce recipe, but I also wanted another flavor in it. I had some cranberries in the freezer, so I decided they’d be good. This hot sauce is lovely, but really vicious. I used six fairly large habanero peppers, but you can switch them out for milder peppers or cut the number back a bit. This recipe makes about 3 cups, so depending on your hot sauce usage, you may want to cut the recipe in half.

Apple Cranberry Habanero Hot Sauce

2 large cloves of garlic, diced
1 shallot or small onion, diced
1 Tablespoon of fresh ginger, diced
3 cups of peeled, cored and chopped apples (I used a mix from my apple trees out back, mostly McIntosh and Galas.)
1 cup of fresh or frozen cranberries
1 cup of apple cider vinegar (I used Bragg’s as it is generally safest for people with corn allergies)
2/3 cup of white sugar
2/3 cup of brown sugar
6 large habanero peppers, destemmed, deseeded and chopped
2 teaspoons of salt
a small amount of safe for you oil to cook with (I used grape seed oil)

In a large saucepan, over medium high heat, sauté the garlic, shallot/onion, and in ginger in your safe oil until soft.

Garlic, ginger, and onion cooked until soft

Add the apples and cranberries and cook for another 5 minutes.

Add the vinegar and bring the mixture to a boil. Then add the white and brown sugar and stir until it dissolves.

Add the habanero peppers and simmer over medium low heat for 30 minutes.

Put the mixture in a blender and puree it until smooth.

Apple Cranberry Habanero Hot Sauce pureed until smooth

At this point, you can use the sauce as it is, or you can strain it to remove any seeds, pepper and cranberry skins that haven’t been broken down. You may need to use a spatula to press the sauce through the strainer.