Tuesday, December 30, 2014

Homemade Fresh Bread

So it's been quite a while since I posted anything but here I am again, this time it's a fabulous recipe for fresh homemade white bread.


3 3/4 cups of AP Flour (I use King Arthur, but others have had a reaction to this who are allergic to corn, so far it does fine for us, another alternative is Daisy from Amazon)
2 tsp. sea salt
2 T butter
3 T local honey (make sure that your source does not use corn syrup to feed the bees)
1 cup of warm milk
1/3 warm water
1 envelope red star yeast

melt butter in a small sauce pan, add the honey and 1 cup of milk, warm until it is just warm to the touch but not too hot as to burn your finger,  remove from heat and add the yeast, let sit for about 7 minutes.  In the bowl of a mixer add 3 cups of flour and salt, mix lightly to incorporate salt.  Add the yeast mixture and mix using the dough hook, add the water and enough of the reserved flour to create a soft ball of dough.  Knead about 3 minutes then transfer to an oiled or buttered bowl and let rise for 1 hour in a warm place.  Remove dough from bowl and form into a loaf shape and place in an oiled (I use olive oil) loaf pan.  Cook in a 375 degree oven for 35 minutes or until golden brown and crusty on top.

Try and mix it up a bit, instead of AP flour try 3/4 cup potato flour instead, or whole wheat flour, the sky is the limit!!

*Note, I live at a high altitude (7,000 feet above sea level), so you may need to adjust the baking time a bit, maybe a little less or a little more.  You may also notice that you don't need anymore flour or may have to add a bit more.  It is also very dry where I live to I usually don't have to add a lot of extra flour because it seems like mine always dries out a bit.

Happy Baking!!

Friday, August 19, 2011

Chicken Pot Pie

Ok, I'm finally posting my first recipe!!  This is a favorite of my family and anyone who tries it!  I usually make more than enough filling, so I freeze the extra and pull it out for a quick and easy dinner.

whole organic chicken
3 organic carrots
about 3 medium organic potatoes
1 medium onions
1 cup organic mushrooms, sliced
3 cloves garlic
sea salt
garlic powder
chicken stock
1 stick butter
flour (not enriched, I use King Arthur)
white wine (optional)

pie dough, enough for a top and bottom.

I start by roasting a whole organic chicken in the oven. I cut out the backbone and lay it flat for quicker cooking.  Cover with a light coat of olive oil, then squeeze a fresh lemon all over it.  Finish with salt and pepper (and some fresh herbs if you want).  I roast it in a 375 degree oven for about 1 hour or until it is crisp and brown on the outside.  Let chicken cool and pull the meat off (white and dark) for the filling.

In the meantime, dice potatoes and carrots and boil until tender.  Dice onions and saute in a little bit of oil olive and about 1 TB butter, add sliced mushrooms and saute until soft and a bit carmalized.  Season with salt, pepper and garlic powder.  Combine potato mixture and onion mixture in a large bowl, add pulled chicken and stir to combine.  In a medium sauce pan melt stick of butter on medium heat, add two cloves of finely diced garlic and about 3 TB of finely diced onion, cook until transculent.  Add 1/2 cup of flour and cook for about 1 - 2 minutes, add 2 cups of chicken stock, stirring constantly.  Add 1/2 cup of white wine (chardonnay), 3/4 cup of milk and stir until thick.  Add salt and pepper to taste and 1 tsp. dill and 1 tsp parsley.  Pour sauce over chicken mixture.  Prepare pie dough, place one round of pie dough on the bottom of a deep dish pie plate, add enough filling for one pie and place second pie round on top.  Be sure to make a couple of slits on the top to let the steam escape.  Brush top of pie with egg.  Bake in a 350 degree oven for about 45 minutes or until the crust is a golden brown.


Monday, June 27, 2011

Corn Free Ingredients

Here is a short list of some of the corn-free ingredients that I have come across:

Hains Baking Powder (I found it at Safeway and Wholefoods)
Penzy Spices Pacific Sea Salt, it is not iodized.
Potato Starch, I use this as a thickener instead of corn starch
Pure Maple syrup
Brown Rice Syrup
Pure Cane Sugar
King Arthur Flour, All-Purpose and Bread (not enriched)

For a full list of corn-free products, check out THIS Blog

Ok..my daughter is craving my attention...I'll be back later with more products and some recipes

Have a yummy day!!


Hi everyone!  Nice of you to stop by today and take a look at my new blog!  I am starting this blog to help others with corn allergies and I would love to bring more awareness of having a corn allergy.  So, if you have any suggestion or links you would like me to add to my blog please leave me a message and I'll try to post them.  Josh was diagnosed with a corn allergy about a year ago now and since we have tried to eliminate corn from his diet we have seen a huge improvement with his behavior.  Originally, teachers and the like had suggested that he had ADHD, I've had him tested for that and he is right on the border line of having it but nothing that is sticking out to the doctors that says "yes, he definately has it".  He also has some other allergies...soybean and peanut and has an aversion to milk.  He can tolerate things with milk in it, like cheese and ice cream but has a problem drinking milk straight up.

It is my hope to bring you some of the recipes that I have come across and created with you to make life easier, healthier and yummy!  I am not a trained chef but a creative cook.  My grandmother taught me a lot of things about cooking and I learned a lot on-line and on TV :)  My grandmother was an awesome baker and cook and I miss her dearly so I am dedicating this blog to her, thanks Grandma!!

Now...onto some of my favorites recipes!