GF Chili

 This is for Cole

If you want meat, brown some ground beef or ground turkey with 1 small onion, diced or 1/2 large onion, diced on the stove top. If not, just caramelize the onion

Transfer the cooked beef or turkey to a crock pot (a larger one) and add in:

4 or 5 cans whole beans, drained (I usually use 2 black, 2 pinto, 1 kidney (but not the kidney beans with corn syrup cause that is disgusting))

1 can refried beans (this makes the chili thicker)

1 can diced tomatoes (unseasoned)

1 can tomato paste (the small can size)

1 pint beef broth (or veg broth if you want)

Season with:

1/2 to 1 T salt (depending on if the beans or tomatoes were salted or if you salted the beef while browning it)

2 T cumin powder

2.5 T chili powder

1 tsp Italian seasoning

1 to 2 tsp minced garlic (I use the Trader Joe's minced garlic that comes in the little bottle)

Optional: 1/2 tsp dried cayenne pepper flakes to make it spicier

Important!! Do not use nasty, cheap chili powder or your chili will be nasty. I prefer this chili powder

Stir everything together, put the lid of the crockpot, and let it cook for at least 3 hours (on high), or 6 hours or so on low. It needs time to consider the mysteries of life to be good chili.

Taste and adjust salt as needed before serving.

GF Crescent Rolls

Crescent rolls are canon for Thanksgiving. This recipe isn't fussy. I usually skip the proofing and just add everything at once into the bowl of the stand mixer and start mixing, but I've separated out steps for people who love proofing yeast.

1. Proof the yeasty babies - put these in the bowl of the stand mixer and let sit while you prep the dry ingredients:

1 T yeast

2 c warm water

1 T sugar

2. Whisk these dry ingredients together in a bowl:

2 c sorghum

1 1/2 c tapioca starch

1 T xanthan gum

2 T sugar

3. Melt a stick of butter and set aside to cool (non-dairy butter works fine)

4. Dump the dry ingredients into the bowl of the stand mixer on top of the yeasty babies and add:

4 eggs

1/4 c oil

 

5. Turn mixer on low and let run until the flour isn't at risk of flying everywhere, then increase speed and beat for 2 minutes or so. The consistency you are aiming for a batter that is not too dry and stiff

Optional: let the batter rest for 30 min to 1 hour

6. With wet hands, scoop out half of the batter/dough onto a floured surface, pat into a circle (you will need to rewet your hands multiple times). You are looking for the dough to be a little less than 1/4 of an inch. Too thick - you will not have enough layers to the roll. Too thin - you'll have a hard time rolling the soft dough into a crescent. I would err on the side of too thin vs too thick, but only once you've gotten the hang of the rolling technique. 

If you want smaller rolls, scoop out less dough (1/4 or 1/3 of the batter) and form into a circle

7. Pour 2-3 T melted and cooled butter (or non-dairy butter) onto the circle. Be sure to go right up to the edges. The amount of butter you need is tied to how many circles you are making and how much butter you loose to ooze.You may need more than a stick and that is totally fine. Life hack: Never scrimp on butter.

8. Using a pizza cutter, cut into eight equal triangular wedges. (Cut across the diameter (halve the circle), cut again across the diameter perpendicular to the first cut (now you have quarters). Cut twice more to make even triangles that are each 1/8 of the circumference.)

9. Roll each wedge starting from the outer edge into a crescent shape. The butter will ooze out, which is fine. 

10. Place each crescent onto a parchment lined baking sheet.

11. Repeat the forming into a circle, buttering, and rolling for the rest of the batter. Don't forget that wet hands are the secret to forming the circle. It is a good idea to clean and re-flour your working surface between patting our circles. Leaving the oozed butter makes rolling the next batch into crescents trickier because the dough will probably stick to the surface more than you want it to.

12. Brush more butter over the rolls then let the uncooked rolls rest for an hour (or more). Rise time is dependent on how active your yeasty babies are and the temperature of your house. You are aiming for a rise that is about 2x the original volume. I wouldn't let it rise for more than 2 hours.

13. Once the rolls have risen sufficiently, bake at 350℉ until done (about 20 min if you made 16 rolls, less if your rolls are smaller). Don't overcook the rolls, but don't undercook them either (good luck!). I look for a golden bottom to determine if the roll is cooked. 

Sesame Seed & Tahini GF Cookies

 Sesame Seed & Tahini GF Cookies

2 sticks of butter, softened (you can substitute the butter with a plant-based butter alternative like Country Crock's Plant Butter with Olive Oil)

2 cups sugar

1 cup tahini, stirred

2 eggs

2 tsp vanilla

3 cups King Arthur gluten-free flour mix

1.5 tsp baking soda

1 tsp salt

sesame seeds

Cream butter and sugar. Beat in tahini. Beat in eggs, 1 at a time. Beat in vanilla. Add in dry ingredients. Form into dough balls big enough so that 4 fit on a baking sheet. Roll balls in sesame seeds then place on lined baking sheet. Bake at 350℉ for 15 minutes or until done.

Coconut & Guava GF Cookies

 Coconut & Guava GF Cookies

Laura made these for us. I ate them instead of joining the family badminton tournament which was the correct choice since Josh was going to win regardless. 

2 sticks of butter, softened (you can substitute the butter with a plant-based butter alternative like Country Crock's Plant Butter with Olive Oil. It will make the cookie more soft and cakey in a good way)

1.5 cups sugar

4 eggs

2 tsp vanilla

3 cups King Arthur gluten-free flour mix

1 tsp baking powder

1 tsp baking soda

1 tsp salt

3 cups unsweetened coconut flakes

1 cup guava paste cut into 0.5 inch cubes

Cream the butter and sugar. Beat in eggs, one at a time. Beat in vanilla. Add flour, baking powder, baking soda, salt, and coconut flakes and mix until combined. Mix in guava paste chunks with a sturdy spoon (not using the mixer). Form into balls and place on baking sheet lined with parchment paper (or you'll have guava paste to clean off the baking sheet which isn't fun). Bake at 350℉ for 10-12 minutes for standard sized cookies. Larger cookies will take more time. If cookie is too rounded once baked, pat down the dough ball to be more hockey puck shaped before you bake them.

If you only have the wide coconut flakes, chop them up into smaller bits before adding them. 

Kebkuchen Cookies (unhinged/real recipe)

 My (Eleanor) recipe for Kebkuchen (or Lebkuchen) cookies. The cookies are technically called Lebkuchen, but when I found this recipe and wrote it down I put Kebkuchen for some reason so that is now the name.

This is the actual recipe that I use.

WARNING: These cookies require time to sleep, this is a several day process!!!!!!!!!!!!!

1/2 cup - honey 

3/4 cup -  sugar

1 Tbs - molasses

4 Tbs - butter 

1 large egg 

2 lemons (WAIT FOR FURTHER INSTRUCTIONS)

3 cups - flour (2 c sourgum, 1 c tapioca if you so desire)

3/4 tsp - baking soda

couple pinches - fine sea salt 

2 tsp (heaping) - ground cinnamon

1/2 tsp (heaping) - nutmeg

1/4 tsp (heaping) - ground cloves 

1/2 tsp - zantham gum

oil

LEMON INSTRUCTIONS

Zest both lemons. Juice one lemon. The second lemon is for the glaze that you will make in a few days, you can juice it now and store the juice in your fridge or wait until you make the glaze.

INSTRUCTIONS

In the medium pot, combine the honey, sugar, and molasses. Over medium heat, stir until the sugar begins to dissolve and the mixture just begins to come to a simmer. Remove the pan from the heat and stir in the butter (in chunks). Forget that it has to cool and whisk in the egg, lemon zest, and 1 lemon's worth of juice (unless the vibes tell you to do less).

In the bowl of a stand mixer (cookie attachment), stir together the flour, baking soda, salt, zantham gum, and spices.

On low speed, stir in the wet ingredients until a smooth, sticky dough forms. Scrape the dough into a lightly oiled ceramic bowl and cover.

Allow the dough to sleep at room temp for 1-2 days.

WELCOME BACK FOR PART 2!!!!

Position racks to the upper and lower thirds of the oven and preheat to 350 F.

Line two baking sheets with parchment paper. 

Knead the dough despite your ancestors complaints.

Turn out the dough onto a well-floured work surface. Roll it out to a 1/4 inch thickness. Use a thin spatula to get under the dough and scoot it around in the flour occasionally to prevent sticking. Cut shapes with the cute cookie cutters and place on cookie sheet in a 3x4 rectangle. Sweep out any excess flour. 

Place two cookie racks in the oven and set a 6 min timer. When the timer goes off rotate the baking sheets from top to bottom and front to back. Set another 6 min timer.

Clean up the mess you made while they bake.

When the cookies are done baking, transfer them (while still on the parchment paper) to the cool countertop.

Remember that glaze exists 

1 cup - powdered sugar (prob should be sifted)

1 large egg (just the white, no yolk)

Find that other lemon you set aside (may be difficult)

a cute wittle pinch - fine sea salt

In a medium bowl, whisk together the powdered sugar, egg white, lemon juice, and salt for a smooth, thin, runny glaze (add lemon juice as needed to achieve this consisistancy)

Glaze the cookies. 

Give them a second layer.

Let them cool and dry off. (if done properly they should already be cool and the glaze just needs to dry)

Place cookies into airtight containers in layers. Tuck a wedge of apple into the container before sealing.

Store in a cool place for at least 3 days.

Enjoy.

Kebkuchen (prob Lebkuchen) Cookies

My (Eleanor) recipe for Kebkuchen (or Lebkuchen) cookies. The cookies are technically called Lebkuchen, but when I found this recipe and wrote it down I put Kebkuchen for some reason so that is now the name.

This is a replica of the recipe I found on the internet but made gluten free. The actual recipe that I use is the unhinged version of this.

WARNING: These cookies require time to sleep, this is a several day process!!!!!!!!!!!!!

1/2 cup - clover honey 

3/4 cup - light brown sugar

3/4 Tbs - molasses

4 Tbs - unsalted butter 

1 large egg (beaten)

2 Tbs - lemon zest (fine)

1 Tbs - lemon juice

3 cups - flour (2 c sourgum, 1 c tapioca)

3/4 tsp - baking soda

1/2 tsp - fine sea salt 

2 tsp - ground cinnamon

1/2 tsp - nutmeg

1/4 tsp - ground cloves

1/2 tsp - ground allspice 

1/2 tsp - zantham gum

oil

INSTRUCTIONS

In a 1 1/2 quart saucepan, combine the honey, sugar, and molasses. Over medium heat, stir gently until the sugar begins to dissolve and the mixture just begins to come to a simmer. Remove the pan from the heat and stir in the butter (in chunks). Let cool until warm to the touch. Whisk in the egg, lemon zest, and 1 Tbs of lemon juice.

In the bowl of a stand mixer (cookie attachment), stir together the flour, baking soda, salt, zantham gum, and spices.

On low speed, stir in the wet ingredients until a smooth, sticky dough forms. Scrape the dough into a lightly oiled ceramic bowl and cover.

Allow the dough to sleep at room temp for 1-2 days.

WELCOME BACK FOR PART 2!!!!

Position racks to the upper and lower thirds of the oven and preheat to 350 F.

Line two baking sheets with parchment paper. 

Turn out the dough onto a well-floured work surface. Roll it out to a 1/4 inch thickness. Use a thin spatula to get under the dough and scoot it around in the flour occasionally to prevent sticking. Cut shapes with 2 inch cutters and place 1 inch apart on the baking sheets. Sweep out any excess flour. 

Bake until fragrant and lightly browned, about 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time.

While the cookies bake you can make the glaze

1 cup - powdered sugar (sifted)

1 large egg (just the white, no yolk)

1 Tbs - lemon juice

1/8 tsp - fine sea salt

In a medium bowl, whisk together the powdered sugar, egg white, lemon juice, and salt for a smooth, thin, runny glaze (add lemon juice as needed to achieve this consisistancy)

After taking the cookies out of the oven, let them firm up and cool on the baking sheets for 5 minutes. Run an offset spatula under the cookies to gently loosen them from the parchment paper. 

While still warm, brush the cookies with the glaze and transfer to wire racks. Allow the cookies to cool and the glaze to dry completely. 

Place cookies into airtight containers in layers, separated by parchment paper. Tuck a wedge of apple into the container before sealing.

Store in a cool place for at least 3 days.

Enjoy. 

- Eleanor

Laura's Curry Chicken Salad

dedicated to Cole

Boil 2 lbs, high quality chicken thighs about 20-30 minutes until cooked through

Put on counter and let cool

While the chicken is cooling, make the mayonnaise (It is FORBIDDEN to use miracle whip, hellmans, or other mayo varieties. If you must use store bought mayo, only Kensington will do). You'll use 2/3 of the mayo. Save the rest for something else

Mayonnaise 

3 eggs

1 T vinegar (apple cider or red wine vinegar)

Squirt of stone ground mustard (about 2 tsp)

1/2 tsp or so salt (not cheap, nasty salt)

Put all the above in a blender and turn blender on medium.

Slowly pour a container of grapeseed oil (24 fl oz) into the blender while it is blending until it is creamy. Be very patient while slowly adding the oil and use the whole bottle.

Once the chicken is cool, you'll chop it up with a knife - the chunks should be no bigger than 1/2 inch cubes.

Put mayo and the chicken chunks in a big bowl and add the following:

2 tsp curry powder

1 tsp turmeric powder

1 clove of garlic (if you get jiggy)

1/2 cup cilantro (chopped)

1/2 cup green onion (chopped)

1/3 cup golden raisins (you could also do apricot jam or mango chutney)

BEWARE: if you go the raisin route you may want to add more mayo.

MIXEY MIXEY

Put your yummy chicken salad into a large container and refrigerate. 

Highly recommend eating with mixed salad greens, a cut up cucumber, or a cooked plantain.

Best eaten for lunch.

Lasts a solid week for Laura (maybe two hours for Cole).