Thursday, November 24, 2011

Pumpkin Spice Muffins

So, this Thanksgiving I decided to try and make some muffins. It needed to be gluten, milk and soy free and well simple. A little searching online and I found a couple is recipes that sounded amazing, but most required a little of this flour and a little of that. Others also asked for butter (which I was out of) or just too much sugar or seemed more like cupcakes than muffins... So I tweaked a recipe I found here . Instead of the two flours, I did 2 1/2 c of Bob's Red Mill All Purpose Flour. I also added 1 T of brown sugar to the mix. I omitted the All-Spice as well since my mom doesn't like the taste of it. Before slipping into the oven, sprinkle cinnamon and brown sugar on top, bake for about 8-10 mins and pull out to add more brown sugar on top to get the wonderful crisp sugary topping. For the oil, I used Sunflower oil, which goes great with baked goods in general, especially this recipe. I didn't add any nuts or anything since it was my first run through of this recipe. It is amazing, I highly recommend playing around with your favorite flours to find your best fit. Now to get feed-back from my co-workers tonight on them! Happy Thanksgiving everyone! I hope you have a blessed day!

Tuesday, June 8, 2010

Italian Stuffed Peppers for 3

So the other night I made Italian Stuffed Peppers... but I had to create it for 3 different specialties.... One plate for me the gluten and lactose intolerant person, one of my mom who doesn't like peppers so she gets just the stuffing and then the real deal for my dad. The whole meal took about 30 mins to make and in the end was very rewarding, especially since it was something for everyone to enjoy.

1 lb Italian sausage (I liked mine chunky so I used sausage links and mashed them up, bulk works too though)
4 bell peppers
1 can (15 oz) diced tomatoes (I use the one flavored with spices)
1 can (16 oz) tomato sauce
1 medium onion, chopped
1 garlic clove
2 cups rice
1/2 c ricotta cheese
1 cup shredded mozzarella cheese

Boil rice as directed. Remove stem and seeds from peppers and scold peppers in boiling water for about 5 minutes, drain and set aside. Cook sausage until about half way done. Add onions, garlic and diced tomatoes. Cook at medium heat. Mix 1 cup of rice, all of ricotta cheese and tomato sauce, set aside. Mix half of sausage mix into tomato and ricotta mix and stuff into peppers. Top with shredded cheese. For the lactose free set up, just stuff peppers with sausage mix and top with rice. For the pepper free stuffing, serve on top of toasted bread or by itself! Enjoy! (If you don't have a milk allergy to work about, mix all of rice into ricotta mix.)