I tend to cook when I'm bored. It's very counter-intuitive to weight loss. In an extreme bout of boredom yesterday, I created Gluten-Free Boredom Muffins (and no, I didn't bother to take pictures.)
I used this recipe as a guideline, as I had found some white rice flour at the grocery store for $2 and thought to try it. ...and then I swapped all the ingredients. If it went wrong, what did I care? The flour was only $2, and I had all the other ingredients in stock.
Yield: 6 muffins
Get some.
I used this recipe as a guideline, as I had found some white rice flour at the grocery store for $2 and thought to try it. ...and then I swapped all the ingredients. If it went wrong, what did I care? The flour was only $2, and I had all the other ingredients in stock.
Yield: 6 muffins
- 1 egg
- 1/2 cup Bolthouse 100% carrot juice
- 2 tablespoons mashed banana
- 2 tablespoons unsweetened applesauce
- 1 cup rice flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- a handful of chopped pecans
- one large carrot, grated fine
- Preheat oven to 425 degrees. Line 6 muffin cups with liners.
- In mixing bowl, combine egg, carrot juice, mashed banana, applesauce. Beat until smooth.
- Then add dry ingredients, and mix by hand until just mixed. Fold in nuts and grated carrot.
- Divide batter among the prepared 6 muffin cups and bake for approx.15 minutes, or until toothpick test comes clean.
My thoughts on rice flour? Ehh...it's okay. I ate one right from the oven, slathered in butter, and it was alright, but despite all the carroty-goodness of the muffin, I can't even taste carrot. They rose like a proper muffin should, which surprised me, since there's no gluten in them, and most gluten-free things I've made are usually tasty, but poor in appearances substitutes for real baked items. I think the recipe has potential, I'm just not keen on the sugar and oil in the recipe, or the rice flour. I've definitely made better muffins.
The downside? Since I haven't had any rice at all since coming home from Asia, I think it's doing weird things to my body. I went out for sushi the other night, and felt horrible afterwards (though, this may also have been due to possible sugar in my food - that whole sugar-free thing, right?) ...but after eating the muffin yesterday (in truth, I had two before I felt ill) ...my face got all hot, and I felt bloated and icky. As a test, I've just eaten one a little while ago with a little bit of butter and honey on it, and now, about 20 minutes later...feeling a bit gross again.
Weird. I wish I knew what was wrong with my body.
To placate myself, I'm making fresh bread and ratatouille tonight. I don't have a recipe for the ratatouille, so I'll give some general guidelines on how to make it.
Ratatouille
- Chop up vegetables of choice. I tend to just use whatever is leftover in the fridge. You really can use anything - beets, carrots, potatoes, parsnips, sweet potato, yam, onion, garlic, bell pepper, aubergine, zucchini, tomatoes, green beans, broccoli, cauliflower, etc. I think traditional recipes were very much onions and aubergine and mushrooms and the like, but I dislike mushrooms, and I don't usually have aubergines in the house, so...
- Chop 'em up real rustic like. BIG chunks.
- Throw the veggies into a roasting pan with a lid. Douse them in olive oil and cracked pepper and salt (and for your amusement, I accidently mispelled 'olive' as 'love' for a second. Douse them in love, too.)
- If you've got fresh basil, leave it until the end. If you don't, go ahead and add a bunch of dried basil. I don't measure, and I love basil. Just add lots.
- Cook at 350-375F for about an hour, checking on it once in a while and stirring occassionally. Sometimes I have to add more oil, sometimes I don't.
- If you have fresh basil, tear it up and add it about 5 minutes before you take it out of the oven.
- Eat that shit. Add some fresh parmesan if you've got it.
I stole this recipe from here.
- 4 1/2 cups whole-wheat spelt flour
- 2 teaspoons fine sea salt
- 2 teaspoons active dry yeast
- 1 3/4 cups cool (70°) water
- 2 tablespoons honey
Toss it in your bread machine, following user instructions. I only ever make dough in my bread machine, and then transfer it to the oven at 350F for however long it takes to bake (about 20 minutes). I like my loaves to look rustic. Sometimes I'll brush the crust with egg whites or honey or butter before I put it in. And I always add the little slice down the middle.
Note: I ran out of spelt flour at 3 1/2 cups. So I added 3 tablespoons of ground flax, filled the remainder up with buckwheat flour, and added a tablespoon each of chia seeds and poppy seeds. Mmm.
Get some.