Category: recipe

Loopy Whisk Gluten Free Bread

The Ultimate Gluten Free Bread Recipe (Artisan Style Loaf)

Please see the original recipe for this amazing bread at theloopywhisk.com. I have copied the basics and the link here so I can be sure to find it again, and made very minor changes, but please see the full instructions and pictures at the recipe author’s blog. Continue reading “Loopy Whisk Gluten Free Bread”

Gluten Free Vegan Oat Challah

I’m developing an egg-free version of my Gluten Free Challah. This recipe is a work in progress. I’ll change this comment when I consider the recipe finished, but until then it’s subject to change. If you try my recipe and want to share anything you’ve learned, I’d love to read your comments. Scroll all the way down to the end of this post for links to the baking pans I use, and general notes. Otherwise, my most recent experiment is at the top. Continue reading “Gluten Free Vegan Oat Challah”

Roasted Chicken Breasts with Clementines & Arak

This recipe was modified from ‘Jerusalem: a cookbook’ by Yotam Ottolenghi and Sami Tamini

Ingredients

  • 3 ½ Tablespoons Arak, Ouzo or Pernod
  • 2 Tablespoons olive oil
  • 2 Tablespoons freshly squeezed Orange Juice
  • 2 Tablespoons freshly squeezed Lemon Juice
  • 1 Tablespoon grain mustard
  • 1 ½ Tablespoons brown sugar
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 medium fennel bulbs
  • 1 to 2 pounds skinless chicken breasts (about 3)
  • 4 Clementines or 3 Mandarin oranges, cut horizontally into 1/4 slices
  • 1 Tablespoon fresh thyme leaves
  • 1 ½ Tablespoons fennel seeds, lightly crushed
  • Salt and pepper to taste

Continue reading “Roasted Chicken Breasts with Clementines & Arak”

Tahini Sauce

Gluten Free from www.epicurious.com

This works great for eggplant topping.  Tahini comes in a variety of viscosities, some very thick, some more thin.  3/4 is for the thinner varieties, 1/2 cup for thicker.  Start with 1/2 a cup and if the sauce is too thin, add 1/4 cup more.

Ingredients:

2 Garlic Cloves
1/2 tsp salt
1/2 to 3/4 cups of Tahini
1/3 cup fresh lemon juice
1/4 cup water
1/2 tsp ground cumin

Preparation

Rough chop the garlic, throw everything into a food processor, process until the sauce becomes smooth and thick.