It's difficult to try to do a food blog when life keeps throwing things at you. I suppose it's difficult to write any blog when life keeps throwing things at you.
My first challenge is actually that I have no real taste testers. I mean, sure, there are my husband and my older two sons (and of course myself, but I don't count). Generally speaking though, my husband will eat just about anything so long as it's not totally inedible... And there have been one or two of those days in this house, believe you me. My oldest son is pretty much the same way. So that just leaves me with a two year old to rely upon for taste testing... Not exactly the most sophisticated palate.
Recently, we had a new addition to the family. Hopefully I c an teach him a thing or two in the kitchen as he grows up- a hope I hold for all of my boys. Hopefully he will be a great little taste tester.
Since this addition to our family, I have realized that there is a meal in this household which has been sorely neglected. Breakfast. I know. The horror, right? How dare I allow my family to subsist on cold, gluten free cereal with rice milk and pre-made gluten free waffles. In what little defense I have, I was just getting the hang of gluten free, egg free, dairy free cooking when I was hit with hyperemesis and could no longer so much as think about food. This realization likely came about because of nursing induced morning starvation, but that's beside the point.
How I do ramble on. All of this just to say: I made a carrot muffin recipe that's pretty darn good. It's not a carrot cupcake, so don't expect it to be cake-like. It's a very nice morning muffin. The toddler even asks for more.
Jacqueline's Good Morning Carrot Muffins:
Makes about 1 1/2 dozen
1 c brown rice flour
1/2 c sorghum flour
1/4c amaranth flour
1/4c tapioca starch
1/4t xanthan gum
3/4 c sugar
2t baking powder
1t baking soda
1 c shredded carrots
3/4 c oil (I used canola)
1 c rice milk
1t rice vinegar
2T gelatin plus 2T cold water plus 4T boiling water**
1/2 c raisins
1/2 c walnuts
Preheat oven to 400F. In a large bowl, whisk together all the dry ingredients. If you are using either raisins or walnuts, add these to the dry ingredients. In a separate bowl, mix together the wet ingredients- including the gelatin. Pour the wet ingredients into the dry ingredients and mix well. Spoon the batter into muffin tins lined with paper muffin cups until 2/3rds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove to wire racks and allow to cool.
I've changed this recipe to use 2 tablespoons flax meal and 6 tablespoons of warm water instead of the gelatin. I find the flavour preferable with the flax.
Enchiladas with Rice and Beans
2 weeks ago