Ingredients:
1/2 cup butter
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2/3 cup grated mozzarella
2 beaten eggs
Process:
First, combine the butter, water. milk and salt in a pot. Bring to just boiling and turn it off. Then mix it with the tapioca flour until just combined. If you mix it until it is completely smooth you will make flat rounds. Then leave the mixture to sit for 10-20 minutes until the flour rehydrates and the mixture cools. Then stir in the beaten eggs and cheese. The texture might be like cottage cheese. Then I use a cookie scoop to portion out the dough. Cook at 375 degrees for 20 minutes.
They are best the day of but will last a day or two. I am currently experimenting with freezing scenarios;).
I love peach season but once you bring them home they just don’t seem to last all that long. I got some from my friend Bethany’s tree on Monday and decided to make some peach puree to freeze. Why? Well, you can use it to flavor oatmeals, make smoothies and so much more! So how?
First, put a pot of water on to boil. Then, cut an X into the bottom of each peach. Once your water is boiling, drop your peaches in for 1 minute.
Then pull your peaches out and plunge them into an ice bath. An ice bath is literally a bowl of water and ice. You put the fruit into it in order to stop the cooking. This is a technique called “Shocking”. The peaches only need to be in there a little bit until they are cool to the touch. Then so to your slit in the bottom and use a knife to peel them! Chunk them up and put them in a bowl. I added a little honey because these are just a touch tart and the kids would prefer it sweeter in oatmeal.
Then take a stick blender to it and blend away! I took the puree and put it into an ice cube tray. Then I popped it into the freezer. Tomorrow I will put them into a zipper bag and take them out as needed.
This is super easy and a great way to extend the season! You can use this technique for just about any fruit!
So what all would you use fruit purees in?
So I don’t know if I should call this a salad, pilaf, mixed bowl, or what. But this was my first official flour free and sugar free lunch! It was super easy and tasted pretty good. It was very filling and I only ate 1/2 of it at once.
Bulgur Lunch
Ingredients:
1/2 cup bulgur
1 cup boiling water
1/4 teaspoon chicken bouillon
1/2 cup diced cucumber
1 chicken thigh shredded
2 tablespoons shredded zucchini
1 tablespoon soy nuts
2 tablespoon feta
1/4 teaspoon paprika
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon Champagne Vinegar
1 tablespoon (scant) extra virgin olive oil
Process:
Put 1 cup of boiling water, 1/4 teaspoon of chicken bouillon powder and 1/2 cup bulgur in a bowl and cover it. Let it sit a half hour to an hour and drain off the excess water. Then mix every thing else together! I ate it immediately but i think it would have been good if it sat too!
