Sunday, March 30, 2014

Gluten Free Oatmeal Cookies...

... a dandy treat after a relaxing day in the spring air.
 These cookies are really light and crunchy. A nice alternative to wheat flour based oatmeal cookies that are more on the chewy side.

I used the recipe on Bob's Red Mill Gluten Free Old Fashioned Rolled Oats bag, however, I made some modifications.

Gluten Free Oatmeal Cookies
3/4 cup brown sugar (loose)
1/4 cup white sugar
1/2 cup butter (softened)
1 tsp vanilla
2 Tablespoons coconut oil
2 Tablespoons coconut milk
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Kosher Salt
1 cup unsweetened finely shredded organic coconut
1 cup Bob's Red Mill Gluten Free All Purpose Flour
1 1/2 cups Bob's Gluten Free Old Fashioned Oats
1/2 cup dark chocolate chips
Add some nuts, too if you feel adventurous

Preheat oven to 350 degrees. Cream butter, coconut oil, vanilla, sugar, coconut milk. Add flour, oats, coconut, baking powder, baking soda and salt. Add the chocolate chips and nuts last. Mix altogether. Form dough into balls and place about 3" apart on the cookie sheet. Bake for 10-12 minutes. Makes about 2 dozen cookies.

Quote for the Day: To live a creative life, we must lose our fear of being wrong.---Joseph Chilton Pearce

Tuesday, March 25, 2014

Ruthie and Rosarita's Crunchy Chicken, Modified and it is ...

...still crunchy and rather tasty and it's gluten free.

This recipe is all over the internet, but I first had it 20 some years ago, prepared by the Hesse family. I marveled at how simple it was. I still do.

Ruthie and Rosarita's Crunchy Chicken

1 box of Blue Diamond Almond Nut-Thins (Hint of Sea Salt)
(The original recipe calls for 3 cups of corn flakes)
1 teaspoon salt
1 teaspoon paprika
3/4 stick unsalted butter, melted
10 pieces of chicken, thighs and legs work great!!!

Preheat oven to 400 degrees, put the crackers in the food processor or put them in a plastic bag and roll over it with a rolling pin. Melt the butter. Put the cracker crumbs in a sack or a bowl, pierce the chicken with a fork, roll the chicken in the butter, cover the it with the cracker crumbs and put it in a 10 inch cast iron skillet. Make sure the pieces do not touch. You may need a larger pan, a glass pyrex oblong one works fine, too.  Bake for 45-55 minutes, turning the chicken about 35 minutes into the cooking. You really don't need to turn it, but I think it browns it better.  Also, the original recipe recommends skinning the chicken pieces before coating them. I did not do that.

This chicken is easy to make and true to it's title, crunchy. It takes a lot of the mess out of regular fried chicken. I love it.

After coating with butter and crackers, put in cast iron skillet and bake at 400 degrees.

This isn't the best picture of the chicken after baking, but trust me it is so good.
Quote of the Day: "I make a good fried chicken."