Requests

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As I mentioned, its been a long time coming and many people keep asking for recipes and "how I do it". Not that I am a superhero by any means. My only reasoning is- The kitchen is my happy place. WHY, you ask?
No one doubts you, ( from the minute you peel a carrot all its asking you to do is use it) Most things in a kitchen want love and give it right back to you with out any questions (Think bread maker/crockpot, just dump in the items of choice and in a few hours you have the wondrous comfort of bread or chili dancing through your home) You can never be wrong, (if a recipe does not turn out as plan, call it something French ( your 1st attempt at homemade mashed potatoes comes out to runny, well you have "Pomme Frites Soup" or too thick and you have a Potato Ragu). And if I put in a pinch of mindfulness along the way it even helps me make my house look clean (its the main place in my house), ( keep the counters clean, put away boxes as soon as I done and keep the dishes in the dish washer or out of the sink) Ahhhhhh, You just have to love the kitchen..
So for Today 2 requests and dedications
Gluten Free Dessert (really for anyone) and a vegetarian meal that can make anyone feel really stuffed and not missing anything ( just don't tell them there are no animals in their food)

1st For Aimee ( has just found out she needs to be on a gluten free diet, The results are really wonderful, if you have any stomach issues at all, I highly recommend giving this way of life a chance for a good 6 months, long enough for it to be a way of life and a good time to really see and feel results. Nothing like good working stomach vili!)

Cinnamon Rolls (http://iamglutenfree.blogspot.com) This was one of my first stabs at GF cooking when my sweet tooth kicked in. (* note I posted this before I saw your chocolate request and thats an easier one)
Serves 8 or 9

INGREDIENTS
2 tablespoons shortening (I used Earth Balance)
1/4 cup sugar
2/3 cup of milk, room temperature ( you can use almon or rice here to for a nice calorie cutter)
1 packet yeast (about 1 tablespoon)
1 egg (or replacer)
1/4 cup canola oil
1/2 cup potato starch
1 cup corn starch
1/4 teaspoon baking soda
2 1/2 teaspoons xantham gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract


FILLING
1 cup brown sugar
1 1/4 teaspoons cinnamon
1/3 cup chopped nuts - optional

GLAZE
¾ cup powdered or confectionary sugar
1 teaspoon vanilla extract
milk to thicken (I used soymilk)

DIRECTIONS
Preheat oven to 375 degrees.

In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve

Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft
Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13 1/2" square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you'll have to lift and reposition the wrap because it gets "stuck" under the edges. You might have to occasionally flip the whole thing over. Make sure that when you're done you've got ABOUT a 13 1/2" x 13 1/2" square of dough.

Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface. (Original recipe poster suggested leaving about a 1 1/2" sugar free edge because when you roll the dough all the sugar shifts and fills this in; otherwise all the sugar spills out).Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your "log". Then cut into 8 or 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.

Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

And Stay turned Sophia is up so I'll post the Enchilada's at nap
Happy Bellies everyone!

I'm back

(Sarah these are the ones I think & Jess great to toss in all your CSA yummies)

Veggie Enchilada's - adapted from JAA's recipe (She was my cheerleader when I made the giant leap into Veggieland, love it by the way and have never looked back since)

* the wonderful thing about any kind of mexican is it all get rolled up in something and cover in something else so you don't have to worry about the prettyness of it all

Safflower oil just to coat your pan

1 Yellow squash and 1 green (zuke)

Corn (either 1 can, I like the southwest version with pepers or about 3 fresh ears, roast for an extra bit of punch)

1 Can of beans of your choice, I've used black, kidney, pinto and even lentils whatever you have,

For a change I have also switched the beans to rice or Quinoa)

Red onion diced

Fresh Cilantro diced

Lime

Avocado

Enchilada sauce (recipe below, must use this for extra yumm factor, before this I bought canned, NEVER again. But if you must go ahead and used canned)

Tortillas a good oragnic kind, you'll most likely get 8 out of this recipe

Cheese, really whatever you have. if you'd like to try some thing super yummy use queso fresco

Enchilada sauce ( JAA"S recipe almost excatly)

oil for your pan

1 small diced red onion

Garlic to taste

vegetable broth you'll be eyeing this as to how thin or thick you like it

1 Tbs. chili powder

1 Tbs. honey

1 tsp. ground cumin

1 28 oz can diced tomatoes ( I have been using the fire roated kind)

Heat oil in large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, simmer for 30 minutes, if you like a thin fine sauce use a bullet or emersion blender.

Preheat oven to 350.

Oil your pan just to coat. Sauté Squash and onions till tender add in corn give it a good toss till it heats, add beans and toss. (If using a grain have this already made and add it in when you take everything off the heat) Take off heat, add clintro, cheese and squezze from fresh lime juice, toss it all to coat.

Line your pan or use a little nonstick spray. Put a bit of sauce on the bottom and go to work rolling your Enchi's.

Lay the shell out, sprinkle a bit of cheese, and a good scoop of the filling. fold both sides in, roll and pull tight to make a good shape. (if you worked at a pizza place or subway, you know what I mean, its just like rolling a sub to be packaged)

Place seam-side down in baking dish. Spread a bit of sauce over each, and a bit more cheese.

Bake for about 20-30 minutes.

Serve with fresh slices of Avocado, some black olives and green onion if you have. Use the left over sauce to dip as well or for mexican quesi's for lunch the next day

And if you are wondering dinner for us:

Homemade flat bread pizza (white with garlic oil, shrooms, oilve, goat cheese, artichokes, caramelized onions & 1 red )

a fresh salad with all the left over CSA veggie that need to be used this week & homemade ice cream.

The weekend is busy so I'll see you back on Monday, Happy 4th.