So I accomplished quite a bit this weekend. Figured out how to sew with Ultrex (a Gore-tex type material), got the guest room ready for a friend (quite a feat, I assure you, as it is also my sewing room), and did a fair amount of cooking. So here it is, in order of increasing good-ness:
salsa: I had a lot of tomatillos and cherry tomatoes from the garden, so I decided to make salsa. I put in about a half-dozen tomatillos, four handfuls of cherry tomatoes, a shallot, two cloves of garlic, a jalapeno, and some lime juice. It is definitely spicy, a little watery (I probably just processed it too long though), but it is okay. I think it will be really good with chicken or fish, so we’ll try that tomorrow night. Mmm.
dog treats: My husband made me breakfast on Saturday, and we had some leftover bacon. I made dog treats with bacon, peanut butter, shredded carrot, honey, and a mixture of oat flour and brown rice flour. I had to make my own oat flour using GF rolled oats (seriously, make sure the oats are GF), which I put in the blender until they turned to powder. The dogs seem to love them. I found the recipe at http://tidymom.net/2011/homemade-dog-treats/. I followed the recipe exactly, and it turned out well.
bread: Sad news — my sourdough starter died. Good news — I got to make beer bread instead. I used this recipe, though I cut out the dill. I used Green beer, partly because we had it around the house and my husband won’t drink it, but also because it is a nice dark beer (even if it doesn’t taste great). It made the bread really delicious. My husband said he liked it even better than the sourdough. Because it isn’t a yeast bread, though, it didn’t rise, and so it was just a really really flat loaf. However, like I said, delicious. If you know the beer is there, you can taste it, but it just tastes good. The texture was really light and the beer makes nice holes in the bread the way yeast does in yeast bread.
and the best thing this weekend:
chocolate chip cookies: I didn’t even try the recipe I have in a book, because my experimentation worked out so well. I adapted an old Toll House recipe that my grandmother had altered years and years ago. I wanted to try millet flour, and I’m glad I did. I think it added a flavor that just tasted substantial, if that makes sense. One thing I have done in the past that I wish I had done here is add some cinnamon. But anyway, here is my GF chocolate chip cookie recipe:
- 3/4 c millet flour
- 1/4 c tapioca flour (tapioca starch)
- 1/2 c white rice flour
- 4 T potato flour (not potato starch)
- 2 t xantham gum
- 1 t salt
- 1 t baking soda
- 1 t hot water
- 1 T vanilla
- 1 pkg chocolate chips
- 2 c oatmeal
- 1 c shortening
- 3/4 c brown sugar
- 3/4 c granulated sugar
- 2 eggs
- 2 t cinnamon (optional)
Sift flours with soda and salt (and cinnamon). Cream shortening and sugar. Add eggs, one at a time. Add hot water and vanilla. Add sifted dry ingredients. Mix well. Add chocolate chips and oatmeal and mix only until blended. Bake at 375 for about 10 minutes (my grandma said 8, I think it’s closer to 10, just keep an eye on them).
So there’s my follow-up from yesterday. Now it’s time for another busy week — week 2 of my new job!