Amazingly awesome and easy filled doughnuts (gluten free)

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I have a friend who recently developed an allergy to Gluten, not full on celiac but pretty darn close. Like drank an orange soda and was sick for two days, not faking it just to lose weight, level allergy (turns out that caramel coloring for outside the United States has a decent probability to have gluten in it so be careful)

We were sitting around talking about food (I always talk about food)and she mentioned that her husband still goes and gets doughnuts and that it is the one food she really misses. Suddenly I had a quest. I had to find a great gluten free doughnut recipe for her. Turns out her favorite are the Bavarian crème filled kind, so it became a double quest. Learn to make doughnuts and Bavarian crème and find recipes for both that gluten free and amazing. Turns out it is totally possible and here is what I found.

Doughnuts were modified from :

http://recreatinghappiness.com/breakfast-recipes/gluten-free-paczki-recipe-or-jelly-doughnut/

And Bavarian Crème was used as is from :

http://www.dummies.com/how-to/content/glutenfree-bavarian-cream-filling.html

I am going to repost both recipes here just to make sure that you have a second source to find them because wow both are perfect.

 

Doughnuts

Ingredients

  • 1 packet yeast
  • 2 tablespoons sugar
  • ½ cup milk (Olivia’s Note: I used whole milk)
  • 2 tablespoons butter
  • ½ cup brown rice flour
  • ¼ cup millet flour (Olivia’s Note: this was unavailable so I replaced with Quinoa Flour)
  • ¼ cup white rice flour
  • ⅔ cup tapioca flour
  • ½ cup potato starch
  • 1 tsp xanthan gum
  • ¼ teaspoon salt
  • 2 large eggs at room temperature (or set eggs in a bowl of warm water for a few minutes before using)
  • ½ tsp vanilla extract
  • oil for deep frying (Olivia’s Note: I used Vegetable Oil)
  • sugar for dusting
  • jam or jelly of your choice for the filling (Olivia’s Note: I used the Baviarian Crème recipe below)

Instructions

  1. In mixing bowl combine yeast and sugar. Heat milk and butter in microwave to 110 degrees (~30 seconds), stir into yeast and set aside for 10 minutes to proof.
  2. In small bowl combine brown rice flour, millet flour, white rice flour, tapioca flour, potato starch, xanthan gum, and salt.
    (Olivia’s Note: Our local natural food store does not carry millet flour so after a little research I replaced it with Quinoa Flour)
  3. Beat eggs and vanilla extract into proofed yeast for just a moment, then with mixer on low speed add in flour mixture. Turn up to medium speed and beat for 1 minute until very well combined and it’s no longer sticking to the sides of the bowl.
    (Olivia’s Note: I used an immersion blender with a whisk attachment to beat the eggs and flour then a wooden spatula to rough mix in the flour then hand kneaded the dough. It starts out a little sticky but work with it for a bit and get all the flour mixed in and it does lose all the stickiness)
  4. Flour your work surface lightly with tapioca flour. Roll dough out ⅜” thick. Cut circles using a biscuit cutter or use the top of a drinking glass (that’s my method). Transfer to a baking sheet lined with parchment or wax paper that’s been dusted lightly with tapioca flour. Cover with plastic wrap and a dish towel and allow to rise in a warm place 1 hour.
    (Olivia’s Note: I made long johns so after rolling out the dough I squared it up and took a sharp knife to cut it into 10 rectangles then rounded the edges of the rectangles a bit before letting it rise.)
  5. Heat at least 3-inches of oil in a fryer or thick-bottomed pot to 350 degrees. Carefully slide rounds into the hot oil being careful not to overcrowd. I have a small fryer and did just 1 at a time.
    (Olivia’s Note: I used a large steel sauce pan over medium heat did two at a time for ease of working with them 20 to 30 seconds on a slow count per side.)
  6. Fry on one side until it’s deep golden brown, then flip and do the same on the other side. This will only take 2-4 minutes total. Allow to drain on paper towels & sprinkle with sugar if desired.
  7. Once cool enough to handle: fill a pastry bag with filling, insert tip into the side of the donut, squeeze in filling until you feel the donut puff up a bit. Alternatively you can cut a slit with a knife and use a ziploc bag with the tip cut off as a make-shift pastry bag
    (Olivia’s Note: this didn’t work so well for me so I spread the crème on top as well)

 

Bavarian Crème

Ingredients

  • 3/4 cup heavy cream
  • 2/3 cup whole milk
  • 1/4 cup plus 2 tablespoons sugar
  • 1 egg
  • 2 egg yolks
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla

Instructions

  1. In a large, heavy saucepan, combine the heavy cream, milk, and sugar. Cook over medium heat until the mixture simmers, stirring occasionally so the sugar dissolves.
  2. Meanwhile, in a mixing bowl with the whisk attachment, beat the egg and the egg yolks until they’re pale yellow and fluffy.
  3. Beat in the cornstarch.
  4. When the milk mixture has come just to a simmer with consistent bubbles, pour 2 tablespoons of the milk mixture into the egg mixture and beat.
  5. Continue to add all the milk mixture gradually, beating constantly.
  6. Turn the egg mixture back into the pan and cook over medium heat until the mixture begins to steam and thicken.

This should take less than a minute.

  1. Remove from the heat and whisk in the butter and vanilla.
  2. If you love perfectly smooth centers to your donut, feel free to strain the mixture through a sieve.
  3. Cover the Bavarian Cream Filling with plastic wrap directly on the surface and chill until cold, about 2 hours.
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Simple Spaghetti Squash

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This was our first time cooking spaghetti squash and it was pretty good! I think I originally saw the base version of this recipe on allrecipes.

Ingredients

  • 1 spaghetti squash
  • 1 tbs Olive Oil
  • 1 Onion
  • 1 garlic clove
  • 8 oz sliced mushrooms (we used baby portobello)
  • 1 1/2 cups chopped tomatoes
  • 2 oz sliced olives
  • 1 cup feta
  • 1 teaspoon dried basil

 Preparation

  1. Preheat oven to 350 F.
  2. Halve and seed the squash and place it face down on a lightly greased baking sheet. Bake 45 minutes (or until knife slides in easily).
  3. Once done, remove from oven and let cool.
  4. Heat oil in a skillet over medium heat.
  5. Saute garlic, then add onions and mushrooms. Cook until mushrooms release their liquid.
  6. Stir in tomatoes and heat through.
  7. With a fork, scoop the stringy flesh out of the skin and toss with the mushroom mix, feta, olives, and basil.
  8. Dish is great cold or hot!

Meaty Vegetarian Chili – low calorie!

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So despite the oxymoron in the name, this chili is more than satisfying for any meat eater, incredibly filling, and delightfully low calorie! Plus it’s super easy to make! So without further ado, I present our vegetarian chili, frequently requested, and always a hit! Tell us your favorite chili recipe in the comments!

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Meaty Vegetarian Chili

6 cups black beans*
3 cups kidney beans*
16oz Tomato Sauce
16oz water
2 tomatoes, diced
3 tbs chili powder
1.5 tbs smoked paprika
2 tbs garlic
2 tsp cumin
1 tsp cinnamon
1 tsp salt
1 tsp oregano
1 tsp onion powder
1 tsp cayenne (adjusted to spicy preferences)
1 tbs Corn Flour Masa (thickener only)
*Sometimes we replace 2 cups of black beans and a cup of kidney beans with the Morningstar Crumbles. Just depends on the kind of mood you’re in.

Directions
1. If using canned beans, drain them, then add them to a medium size pot over medium heat.
2. Let heat through for 3-5 minutes.
3, Stir in tomato sauce, diced tomatoes, and water.
4. Mix in all spices except masa. Turn down heat to medium-low (or low if using a gas range) and let simmer for 20 minutes, stirring occasionally.
5. If needed, add masa to thicken and let simmer for 5 minutes more.
6, Serve!

Chili goes well with sour cream, cheese, and crackers. My kids love theirs with feta cheese in it. This chili is great without any additions but feel free to play around with it! Change up the quantities of beans, change the types of beans, alter the amount of spices. When we’re in a hurry and don’t want to measure out spices we use Carroll Shelby’s Chili Kit, which is pretty close to the spices we normally use anyhow. We typically add a bit more chili powder and garlic powder, then add cinnamon and smoked paprika to get the special flavors we’ve got going on here.

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Best Oatmeal Cookies Ever!

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Oatmeal Cookies

I usually don’t like oatmeal cookies. Or peanut butter cookies. These are delicious however. These cookies contain a lot of ingredients to help a woman produce more breastmilk when she’s breastfeeding. Don’t worry though, if you aren’t breastfeeding, it’s not going to cause you to start lactating.

Ingredients

  • 1 1/2 c. whole wheat flour
  • 1 3/4 c. oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 c. almond butter or peanut butter
  • 1/2 c. butter, softened
  • 1 c. flax
  • 3 T brewer’s yeast
  • 1/3 c. water
  • 1 tsp cinnamon
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 large eggs
  • 2 c. (12oz) chocolate chips (I prefer dark chocolate chips)
  • 1 c. chopped nuts of your choice (almonds are the best!)

 Preparation

  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine flour, baking soda, cinnamon and salt in a bowl.
  3. In a different large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy.
  4. Mix in eggs.
  5. Gradually beat in flour mixture.
  6. Mix in nuts and chocolate chips.
  7. Add oats slowly, mixing along the way.
  8. Place balls of dough onto greased baking sheets or baking stones, pressing down gently with hands or a fork.
  9. Bake 12 minutes.
  10. Serve warm!

Crustless Spinach Quiche

This is a great and versatile recipe. We usually just make it as is, but you could easily add mushrooms, peppers, tomatoes, and more. Also try different kinds of cheeses. Tonight, we’re actually making it with some homemade mozzarella.

Crustless Spinach Quiche

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen spinach, thawed
  • 5 eggs
  • 3/4 lb muenster cheese, grated
  • salt and pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray 9-inch pie plate with non-stick spray.
  3. Heat oil in skillet over med. high heat. Add onion and saute until browned, about 5 min.
  4. Add spinach and cook until excess moisture evaporates.
  5. remove from heat and let cool.
  6. Beat eggs in bowl.
  7. Add cheese.
  8. Stir egg-cheese mixture into onion-spinach mixture. Season to taste with salt and pepper, if desired.
  9. Turn into pan, spreading evenly.
  10. Bake until top is browned and toothpick comes out clean, 40-45 minutes.

Black Bean and Tortilla Bake

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Black Bean and Tortilla Bake

Ingredients

  • 1 garlic clove, minced
  • 1/2 cup chopped onion
  • 2 tomatoes, chopped
  • 1/2 cup chopped green onion
  • 1/2 teaspoon chili powder
  • 2 teaspoons cumin powder
  • 1 (8 ounce) can tomato sauce
  • 2 (16 ounce) cans black beans, rinsed and drained
  • 1 tablespoon chopped cilantro
  • salt and pepper
  • 12 soft corn tortillas
  • 8 ounces low-fat cheddar cheese, shredded

 Preparation

  1. Preheat oven to 350* F.
  2. Lightly saute garlic, onions, tomato, and green onion.
  3. Add cumin, and chili powder and cook on medium heat until onion is tender.
  4. Add tomato sauce and cook 5 minutes more.
  5. Stir in beans, cilantro, salt and pepper.
  6. Spray a 9 inch square baking dish with cooking spray.
  7. Layer 4 tortillas, 1/4 cheese, and 1/3 of the bean mixture; repeat 2 more times.
  8. Top with remaining 1/4 cheese.
  9. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

Menu for 11/25-12/1

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This week is full of old recipes we frequently made before the blog started.

Sunday
Black Bean and Tortilla Bake
This is actually an old recipe, we used to cook it on a weekly basis before our repertoire expanded. Still, it’s a great simple recipe.

Monday
Crustless Spinach Quiche
We often made this for friends who requested it. It’s a very versatile recipe, and very good. Better than the quiche you’ll get at many restaurants.

Tuesday
Curried Black Beans and Chickpeas
Super low fat recipe, ready in 15 minutes from start to finish.

Wednesday
Gonna hang out with some friends today, we’re not cooking

Thursday
Lentil Loaf
Some people call this a vegetarian meatloaf. Whatever floats your boat. I never liked meatloaf, and I love this dish.

Friday
Sweet Potato Pierogi Casserole
We have a ton of sweet potatoes. Our Tiger likes to eat them for lunch, but we have more than we need. This is an experiment!

Saturday
Vegetable Lentil Stew 
Lentils are so cheap, and with so many vegetable this recipe is bound to be deliciously flavorful!

BONUS:
Breakfast Biscuits
Biscuits stuffed with eggs, cheese, and vegetarian sausage or bacon!

Easy-Peesy Overnight Bread

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Posted by request. Will get pictures up the next time I make it!
Easy-Peesy Overnight Bread

Ingredients

  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon yeast
  • 1 1/2 cups water

Directions

  1. In a large mixing bowl, whisk together flour, salt and yeast.
  2. Add water and mix until a shaggy mixture forms. (don’t expect the dough to look even and smooth, it won’t!)
  3. Cover bowl with plastic wrap and set aside for 12 – 18 hours.  Overnight works great.
  4. Heat oven to 450 degrees.
  5. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
  6. Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
  7. Cover with plastic wrap and let set while the pot is heating.
  8. Remove hot pot from the oven and drop in the dough.
  9. Cover and return to oven for 30 minutes.
  10. After 30 minutes remove the lid and bake an additional 15 minutes.
  11. Remove bread from oven and place on a cooling rack to cool.
  12. DEVOUR!
  13. You can add additional ingredients to spruce this up. Try different herbs and seasonings to your liking. I like cheddar and garlic powder, but you could try sweet additions, nuts, lemon, dried berries, or whatever you’d like.

Menu for 11/18 – 11/24

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Nothing new this week! Here’s the shopping list though for all the recipes we’ll be cooking. Enjoy!

Sunday
Creamy Tomato Basil Sauce
Lots of food for little work.

Monday
Broccoli Three Cheese Casserole
Delicious burritos, again, hardly any work.

Tuesday
Quinoa Black Bean Burritos
Simple recipe I came up with to use a plethora of chickpeas we have!

Wednesday
Cheesy Broccoli Soup 
We’re going to be travelling, but I’m going to make this soup that morning and put it in a few Thermos so we don’t have to eat fast food!

Thursday
Mushroom Brie Bisque
We’re going to be making this on Thanksgiving because it’s just so delicious!

Friday
No cooking
Today we’re just going to forage, no cooking to be done.

Saturday
Thai Noodles with Spicy Peanut Sauce
Ugh, I hate sitting in a car that long. When we get home, we’ll be making this fast and easy dinner.

BONUS:
No-Knead, Overnight Bread
Delicious, infinitely customize-able crusty bread, left to rise overnight and cooked when ready!

 

Pierogies with Creamy Mushroom Sauce

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Pierogies with Creamy Mushroom Sauce

Ingredients

  • 1 (1 lb) package pierogies
  • 2 teaspoon olive oil
  • 2 cups sliced mushrooms
  • 1 onion, diced
  • 1 garlic clove, sliced
  • 2 tablespoons dry sherry (or tablespoons apple juice)
  • 1 tablespoon flour
  • 2/3 cup milk
  • 1/4 cup vegetable broth
  • 2 tablespoons sour cream

 Preparation

  1. Cook pierogies according to package directions.
  2. Heat oil in large nonstick skillet over medium-high heat.
  3. Add mushrooms, onion, and salt and pepper to taste.
  4. Cook stirring occasionally  until mushrooms and onion are tender and lightly browned (about 4 minutes)
  5. Stir in sherry and cook until evaporated.
  6. Sprinkle in flour and stir to combine.
  7. Stir in milk and broth, bring to a boil.
  8. Remove from heat, stir in cream and pierogies.
  9. Serve immediately!