Archive for November, 2008

Spelt Cinnamon Rolls with Maple Cream Cheese Frosting

November 30, 2008

These were popular with everyone in my house, despite the spelt and goat’s milk.  I only made a half batch, but next time I will make a whole batch and freeze the other half.

1 cup goat’s milk

1/2 cup honey

1 1/4 tsp salt

1/4 cup + 2 Tbsp vegetable oil

1/4 cup warm water

2 pkgs yeast

4 cups white spelt flour

2 cups whole spelt flour

4-6 Tbsp margarine

4-6 Tbsp maple syrup

1/2 cup chopped walnuts

Heat milk until not quite boiling, add honey, salt, and oil.  Let cool.

Put warm water in large bowl and sprinkle yeast over top.  Mix and let proof for about 10 minutes.  Add milk mixture to yeast, and add half the flour.  Mix in flour a little at a time.  The dough should be slightly sticky.  Lightly knead.  Clean and oil the bowl.  Put dough in bowl, turning to get oil on both sides, and let rise, covered with plastic wrap until doubled in volume (30-40 minutes).  Touch test (see if you push the dough lightly if an impression remains).   Loosen dough, gently depressing to let out air, divide into two pieces, and let rest for 10 minutes.

Roll out half the dough into a rectangle around 9×12.  Spread 2-3 Tbsp margarine on top, then 2-3 Tbsp maple syrup.  Sprinkle generously with cinnamon and 1/4 cup chopped walnuts.  Roll up from the long side and slice into 12 pieces.  Place pieces on pan (either cookie sheet or cake pan) and repeat with remaining dough.   Cover with lightly oiled plastic wrap and let rise (about 15-30 minutes).  Preheat oven to 375.

Bake rolls for 18-20 minutes (until lightly brown on tops).

Frost with Maple Cream Cheese Frosting

4 oz. goat’s milk cream cheese

1/4 cup maple syrup

Blend together until smooth.   (Depending on how much frosting you like, you may want to make a double batch.)

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Enchilada Sauce

November 29, 2008

Tonight we are having Stacked Enchiladas with Turkey, with a few substitutions. I can’t use the canned enchilada sauce, because it has sugar added (or at least I think that was it, there was something about it in the store that I decided to make my own). I was going to make the recipe I usually do, but there were a lot of things I needed to substitute and I have managed to improve on it, so here is the recipe:

1 large can (12 oz) tomato paste
1 small can (8 oz) tomato sauce
Either 2 cups beef stock OR 1 large Knorr beef bouillon cube and 2 cups water
1/2 tsp ground cumin
1/2-1 tsp garlic powder
2 tsp chili powder
1/2 tsp paprika
1/2 tsp oregano
3 drops Tabasco (or more to taste)
sea salt to taste (if using bouillon, you shouldn’t need it)

Combine all ingredients in a saucepan and simmer over low heat for 5-10 minutes.

(For the stacked enchiladas, I am using brown rice tortillas instead of corn tortillas, goat cheddar instead of Monterey Jack, and goat feta instead of regular feta).

Turkey & Spelt Stuffing

November 27, 2008

I’m not really going to tell you how to cook a turkey, but for years I have sworn by the Reynolds recipe for foil-tent turkey (the cooking times are spot on). What I did was to spice the turkey last night with paprika, poultry seasoning, and herbs de Provence (brushing it with a little olive oil first). I would like to try the method of taking an herb-and-olive-oil-soaked cheesecloth and draping it over the breast when it bakes, but maybe next year.

Stuffing
1/4 cup margarine (or olive oil)
2 1/2 cups chicken broth
8 cups cubed stale spelt bread (or cubed spelt bread, toasted in oven over low heat)
poultry seasoning
thyme
sage
1 onion, chopped
1-2 apples, peeled, cored, and chopped
1-2 ribs celery, chopped

Saute onion and celery in a little margarine. Heat broth and rest of margarine. Add spices. Pour over bread cubes and chopped veggies, stir to moisten everything. Stuff the turkey or bake in a covered dish alongside the turkey (if you like it to get a little crispy, remove the cover a little before it’s done baking).

Other things on our table today:
Maple-sweetened cranberry sauce
Mashed potatoes (for the people who can have them)
Rice/wild rice casserole
Green bean casserole
Mashed rutabagas (which I can have but won’t eat)
Spelt French bread
Salad
Pureed squash with maple syrup and pecans
Pumpkin tart from Mothering magazine (substituted spelt flour for wheat flour and goat’s milk for soy milk, it looks absolutely wonderful, I can’t wait to try it)
Spelt-crust apple pie

Apple Pie

November 26, 2008

I tested this out with the family a few weeks ago as a trial run, although I used all whole spelt flour in the crust.  It was a hit.

Crust (from Spelt Healthy!):

2 cups white spelt flour

1 cup whole spelt flour

1/2 tsp salt

1/2 cup + 2 Tbsp oil

1/4 cup + 2 Tbsp water

Mix flours and salt, add oil, and “cut in” to make crumbs.  Then mix in water (don’t overmix).  Roll out on spelt flour covered surface into 2 crusts.

Filling:

5-6 cups peeled, sliced, cut up apples

1/3 cup maple syrup

1-2 Tbsp spelt flour

1-2 tsp cinnamon

1/4-1/2 tsp nutmeg

lemon juice (if apples have no flavour, or if you are trying to keep them from browning while you work)

Mix apples, syrup, and spices (if using lemon juice, sprinkle it over the apples as you go).  I eyeball my spices, and I like a lot of flavour in my pie.

Fill crust with apples, top with top crust, and mark holes for the air to escape.

Bake in preheated oven at 425 (400 if using a glass pie plate) for 10 minutes.

Turn down heat to 350 (325 if using a glass pie plate) and bake 40-45 minutes more, or until crust is lightly browned.

Maple Tapioca

November 25, 2008

This passes the husband test as an acceptable dessert, although the kids thought it was icky (having to do with the fact of it being tapioca, not the flavour). I don’t get it. Tapioca was my absolute favourite dessert as a child.

5 tbsp. quick tapioca
2 1/2 cups goat milk
1/4 tsp sea salt
1/3 cup maple syrup
1/2 tsp. vanilla
cinnamon to taste
cardamom to taste

Put tapioca, milk, and salt in the top of a double boiler. Cook over boiling water for 10 minutes, stirring if it starts to stick. Reduce heat to very low and simmer 2 minutes. Add maple syrup and cook for 3-4 more minutes, stirrin gconstantly. Add vanilla and spices and remove from heat. Chill in refrigerator until nice and cold.

Menu Plan Monday Week of 11/24/08

November 24, 2008

Monday – Oven fried chicken, spelt biscuits, leftover cole slaw
Tuesday – Icelandic lamb soup
Wednesday – Beef & vegetable stir fry with brown rice
Thursday – Thanksgiving! Turkey and all the trimmings for around 14 people
Friday – Sunday – Leftover turkey meals (not sure which thing we will have which day):
Autumn Rice Bake w Beef & Cranberries
Asian Turkey Noodle Soup
Stacked Turkey Enchiladas

Goat’s Milk Cream Cheese

November 22, 2008

I did kind of a hybrid between Crystal’s Cream Cheese and the French-style cream cheese recipe in Home Cheesemaking, and this came out just perfectly. It has a great taste to it.

4 cups goat’s milk
1 packet mesophilic starter (or 1 oz. prepared mesophilic starter)
1 drop rennet diluted in 1/4 c. water

Heat goat’s milk to 80 degrees (on the stove). Remove from heat and add starter and rennet. Mix thoroughly. Cover and let set at room temperature for 24 hours.

Carefully scoop the curds into a colander lined with butter muslin (if you don’t have butter muslin, I have done soft cheeses in regular muslin, as long as it is well-washed to remove any chemicals). Tie it into a bag and hang to drain for 6-12 hours (until it stops dripping). I usually hang it on a kitchen cabinet over a bowl.

Open the bag and empty the cheese into a bowl. Stir it well to get a smooth, even consistency, and refrigerate. It should keep about a week.

Makes around 1 pound of cheese.

Menu Plan Monday week of 11/17/08

November 17, 2008

Monday: Sausage and Peppers with spelt French bread and salad
Tuesday: Chicken Tropicale (crockpot meal)
Wednesday: Asian Pork Tenderloin
Thursday: Chick Pea Swiss Chard Soup
Friday: Pizza (I have to make some more goat mozzarella or come up with another creative topping.)

Book Review – The Whole Foods Allergy Cookbook

November 16, 2008

I stumbled across something online about The Whole Foods Allergy Cookbook by Cybele Pascal, so I borrowed it from the library. I need to get myself a copy of this book. It seems like a lot of the gluten-free recipes I have found online (and a lot of the ones in Spelt Healthy!) contain some combination of corn, potatoes, sugar, and eggs, none of which I can have. This book does have corn and potato ingredients, but there are plenty of recipes without either. And finally there are some dessert recipes that I can actually make without any/much modification! I’m still trying to get used to the multiple ways to substitute for eggs (and what works where). There are a few recipes that call for Ener-G egg replacer, which contains potato (and I think corn) flour, so I haven’t been able to find a sufficient substitute for that.

A few good-sounding recipes:
Turkey Noodle Soup with Spinach (planning to try as a post-Thanksgiving recipe)
Avocado Mayonnaise
Creamy Avocado Chicken Salad (wishing I had not frozen the leftover chicken from this weekend)
Artichoke Spread
Lasagna with Eggplant, Portabello Mushrooms, and Fresh Tomatoes
Old-fashioned Oatmeal Cookies
Rolled Maple Sugar Cookies
Carrot Bundt Cake
Vietnamese Summer Rolls with Sweet Chili Dipping Sauce

It also has some good nutritional info in the back (how much calcium is in which foods, and so on).

I tried the Carrot Bundt Cake for a church supper. I replaced the raisins in the recipe with a drained small can of crushed pineapple, used spelt instead of the barley flour, and made my own oat flour by grinding oats in the mini food processor (so it came out a little less smooth). It was a really nice cake-tasting cake that passed as an acceptable dessert to my son. Next time I make it, I would add chopped walnuts.

Pancakes/Blueberry Sauce

November 14, 2008

Again, it’s really hard to find these ordinary recipes that one is used to making without eggs, or dairy, or wheat. I decided to make pancakes last Saturday, so I used the recipe for Spelt Pancakes from Bob’s Red Mill, which met all those criteria. (There are a few recipes in Spelt Healthy! but they both involve eggs and sugar, so I’d have to make some adjustments with them to be able to use them.) They were a little boring, but the family thought they were fine once you put maple syrup on them.

To make them a little more fun, I served them with:

Blueberry Sauce
1 cup fresh or frozen blueberries
1/8 cup water
1 Tbsp honey

Simmer over medium heat on stove for about 10 minutes until blueberries start to soften and dissolve. Mash up a little bit with a fork or spoon (if you want a less chunky sauce, you can blend them at this point, but we like it chunky).