Tag Archives: Recipes

Irish Soda Bread

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I made an amazing Gluten Free Irish Soda Bread for dinner tonight. Wow.

I’m trying to learn to cook and especially to bake gluten-free, so I can avoid spending an arm and a leg every time I want something bready. The banana bread last week was not so good as I blended the bananas up too much in the bread. It didn’t really seem like banana bread at all. As one person said, “So…it’s just more like ‘bread.’” Yeah, that was it.

For the banana bread, I used a recipe off a box, but this time I used my new cook book, Gluten Free on A Shoestring. One big “Yay!” for this cookbook.

Here’s the recipe I used:

3 cups all-purpose gluten-free flour
1 1/2 tsp xanthan gum
3/4 cup sugar {but I used a scant 1/2 cup instead}
2 1/4 teaspoons baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/4 tsp cream of tartar
6 TBSP unsalted butter diced and chilled
2 cups raisins {I used golden raisins}
2 TBSP caraway seeds (optional) {I didn’t use these. Not my favorite!}
1 1/2 cups milk (low-fat is fine, nonfat is not) {I used unsweetened soy milk}
2 tsp white wine vinegar
1 extra-large egg

Mix the dry ingredients well.

Cut in the butter, so it’s like cornmeal texture. (I used my food processor for this, which was  a dream!)

Mix the milk, vinegar, and egg together, then add to dry ingredients. Mix only until the mixture starts coming together. Don’t over mix it.

Bake in a skillet or ceramic pie plate with two-inch high walls, at 325 for 40 minutes, then 325 for 30 more minutes.

Let it cool for 30 minutes in the pan, then turn it out to cool completely. It does cut more cleanly when it’s cool, but it sure tastes good when it’s hot!

(You can find more of my cooking posts over at Nanette’s Kitchen!)

Tabouli Recipe

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This tabouli recipe has been enjoyed a couple of times at the community dinner at Wicker Park Grace, including tonight. So I said I would post the recipe.

I think what makes it wonderful is mixing all the liquids into the boiling water and pouring it onto the bulgar (cracked wheat) all at once. This way, the grains absorb all that good flavor.

MIX
1 1/2 cup boiling water
1 1/2 tsp salt (or tamari or soy sauce)
1/4 cup olive oil
1/8 cup lemon or lime juice
1/8 cup vinegar (I have used balsamic, rice, or apple cider)
1 heaping tsp crushed garlic
black pepper (fresh ground is always great)

ADD TO
1 cup bulgar (cracked wheat)

REFRIGERATE
I like to mix this together the night before and leave it in the fridge to absorb all liquids and flavors. But a couple of hours also works.

ADD CHOPPED VEGGIES BEFORE SERVING
1 packed cup fresh parsley
2 medium tomatoes
1/2 cup scallions
1 cucumber (or zucchini)

OPTIONAL
1/2 cup grated carrots
1/2 cup cooked chickpeas
1 chopped green pepper
chopped fresh mint
whole wheat cous cous instead of bulgar, or mixed half & half bulgar/cous cous

SERVE! SHARE! ENJOY!

(You can find more of my recipes over at my cooking blog, Nanette’s Kitchen!)

Photo by Laura Padgett, Creative Commons license.

Spicy Peanut Sauce

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When I turned 40, my friends made me a fabulous cookbook with recipes contributed by everyone who came to the party! This peanut sauce was popular at last week’s potluck dinner after spiritual practice at Wicker Park Grace. It was given to me by Sarah in the birthday cookbook.

Spicy Peanut Sauce

1/4 cup garlic cloves, peeled (I crush them in the garlic press)
1/4 cup coarsely chopped, peeled fresh ginger

1 cup peanut butter
1/2 cup peanut oil
1/2 cup orange juice
1/2 cup tamari or soy sauce
1/3 cup honey
1/4 cup vinegar (I used balsamic–wow)
1 TBSP toasted sesame oil (ok, I used 2)
1 tsp chili powder
1/8 – 1/4 tsp cayenne

Process the garlic and ginger in a food processor or blender until finely chopped. Add the remaining ingredients and process until smooth. Pour over pasta and/or veggies. Fabulous!