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Gluten-Free Apple & Pear Crisp

Easy gluten-free apple crisp
Easier than pie, a crisp makes a lovely gluten-free dessert.

Sweet, crisp apples and tender pears are sprinkled with a cinnamon and brown sugar crumble and baked to melt-in-your mouth perfection. This simple gluten-free dessert- worthy of excavation from the Gluten-Free Goddess® archives- evokes old fashioned autumnal comfort at its coziest.

Using a gluten-free pancake and baking mix- such as Pamela's Baking and Pancake Mix- makes this treat easy as pie easier than pie to toss together. Celebrate fall and winter with this classic homey dessert.

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Khao nieow na neua foi


This sweet shredded Beef with sticky rice or "Khao nieow na neua foi" in Thai. This beef is sweet, shredded beef fillet and is a good contrast to balance spicy food.

INGREDIENTS:(for Beef)
  • 1 kg. Beef Tenderloin
  • 4-5 shallots
  • 1 cup palm sugar
  • 1/4 cup sugar
  • 1/3 cup thin soy sauce
  • 6 cups water
  • 2 cups vegetable oil for deep fry
PREPARATIONS: (for Beef)
  • Pour water in a pot, bring to boil on medium high heat, wash beef, put it into a pot, reduce heat to low and simmer for 2 hours or until beef is getting tender.
  • Peel shallots, wash dirt, pat dry and thinly slice.
  • Heat ½ cup of oil in a wok on medium heat.
  • When oil is hot, add sliced shallot, fry until fragrant and crisp, drain on paper towel.
  • When beef is tender, place on a plate and let it cool.
  • When beef is cool, tear beef into narrow strip.
  • Heat remaining oil in a wok on medium low heat.
  • When oil is hot, add shredded beef in a pan, fry until crisp, drain on paper towel.
  • Fry remaining until all done.
  • Heat ¼ cup of water in a wok on medium heat.
  • When boiled, add palm sugar and sugar, stir until dissolve.
  • Add thin soy sauce, stir well, simmer for a while until sauce is thicker, add fried shredded beef, stir thoroughly, then add fried shallot.
  • Stir thoroughly, remove from heat, place on a plate and serve with Streamed Glutinous Rice.
  
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    Gluten-Free Pumpkin Waffles

    Gluten-free pumpkin waffles with maple syrup.

    I haven't been baking much in our dorm-sized sublet. The Barbie scaled toy that pretends it's an oven (my lasagna pan- never mind my cookie sheets- won't fit) is totally, weirdly cattywampus. Pie plates slide to the rear and flip backwards like pancakes. And trying to fetch potatoes that have rolled off the back of the rack is often a futile act proving hazardous to your fingertips. I'm a slow learner. I burned myself twice. But I'm still smiling. For two reasons.

    1. We found an apartment we love. I can walk to the beach. And the Santa Monica Farmers Market. And the Third Street theaters and shops and bookstore and cafes. Walk! As in, no car necessary. There isn't room to set up a painting studio (space is but a luxury so close to the beach) but. There is a brand new kitchen. With a shiny spankin' new stove. Virgin territory. Untouched by heinous proteins. This will be my first gluten-free kitchen, ever. We move in November first.
    2. Then there is Tuesday. The premiere of The Canyon at Grauman's Chinese Theater. The first time we will see Steve's script on the silver screen. Larger than life. Edited to the director's vision. Am I excited? Of course. Am I nervous? Affirmative. Will it be the movie we dreamed of? Maybe it will and maybe it won't. The one thing I know for sure about movies is that film making is a magical, unpredictable process.

    I read my husband's scripts with intricate emotions threaded with awe. It takes guts to start over- at any age. Following your dream (especially at mid-life) isn’t some gauzy pie in the sky back-lit experience. Magical thinking has no place in it. Or faith. It’s more about toughness and tenacity. And even that sounds too romantic.

    The thing about big dreams is you have to get real. You have to face down your fear. You have to shed outworn habits and assumptions. You have to decide what is worth doing. And do it. And work at it. And work some more. This entails risk. On all kinds of levels.

    A successful painter who made his living as an artist for two decades, Steve started reading screenplays and flirted with the idea of writing a script. But the thing is, it's rare to make a living as a painter- ninety-nine percent of painters never earn more than the cost of materials. And here he was, paying the mortgage with his art. The pressure he felt was to keep at it, keep painting, keep the momentum. Because everybody knows, once you got it you don't screw with momentum.

    But then he had a dream.

    In his dream a little boy (wearing the same striped shirt he wore as a child) handed Steve a silver key. The key opened a treasure box containing words on paper. It doesn't get any more Jungian than that. I knew then painting wasn’t enough for him. I knew then he had to write. What the soul needs is a mysterious thing. And so it goes. I bought him script software as a gift. That was twelve years ago.

    He writes now daily. I line edit late drafts. I help with research. I examine female characters and dialogue with a woman’s perspective. We talk about structure, subtext and reveals over bowls of butternut soup. An odd synchronicity is afoot. I used to live in Hollywood- many, many moons ago. I did a little production work and continuity on independent film projects. I tried on the role of script girl. I loved it. But I didn’t possess the drive to stick with it. I didn’t have a true sense of self in my twenties, you see. I couldn’t hear my own voice. I didn't feel authentic. And so I left. I moved back to the east coast of my childhood. And lived another life.

    Decades later, here I sit. In a Santa Monica apartment. Sipping yerba mate and reading over script changes on Steve's newest project, Killer Smile. I am hearing an Irish lilt in my head, picturing scenes that will soon spark to life thanks to producers, a director and cinematographer, casting director, actors, costume designer, wardrobe supervisor, art director, set decorator, location scout, sound engineers, camera assistants, focus pullers, boom operators, stunt men and women, grips, gaffer, a special effects team, composer, music supervisor, film editor, production managers and caterers. It all starts with words on paper.

    And a willingness to screw with momentum.


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    Nam Maprow On


    Coconut Juice or Nam Maprow On. This cold coconut juice on a hot summer day is so refreshing. The young coconut is green outside and have soft white coconut inside. After you drink the juice, the bonus is the young coconut meat inside. In Thailand, pregnant moms are encouraged to drink young coconut juice to make their baby's skin be soft and beautiful.

    NEED:

    PREPARATION:
    Use a big cleaver (use a meat cleaver, not a vegetable cleaver) to make a 'v' mark on the top. Pull it open and stick a straw in opening. After you enjoy the juice, split the whole coconut open and scoop out the white coconut. Use a spoon to scoop out the coconut. If you are having difficutly scoopying it out with just a spoon, your coconut is probably too old. A good one should have a consistency of a mazzarella.

       
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    Pineapple Juice


    Pineapple Juice is the sweet juice extracted from pineapples. It is sold unsweetened and sweetened in cans or bottles and as frozen concentrate, and used in many drink recipes, from ordinary mixed drinks to high proof punches.

    INGREDIENTS:
    • 1 Whole Cleaned And Skinless Pineapple
    • 1 Cup Of Crushed Ice (Optional Garnish)
    • 1 Large Fresh Mint Sprig (Optional Garnish)


    PREPARATIONS:

    • To create this fresh and delicious juice recipe, please take out your juicing machine.
    • I like to check that the machine is clean and sterile before using it, as it can collect dust while in storage.
    • Next you will need to thoroughly clean and rinse your pineapple under cool running tap water.
    • Moving forward, next trim the skin off of the pineapple, and then proceed to remove the hard core at it's center.
    • Finally you will need to place a tall glass under the juice machine spout.
    • Next cut your pineapple into pieces that can fit into your juicer, and then turn the machine on and begin feeding each piece into it one by one.
    • Depending on the moisture content and freshness of your pineapple, they will generally yield juice equal to about 10% of their overall size.
    • Pure pineapple juice can be really sweet, so you may want to garnish it with a cup of crushed iced, which will dilute it's sweetness slightly.
    • Decorate your glass with an optional fresh mint sprig.
        
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        Organic Homemade Soy Milk



        Vegans and people who are lactose intolerant appreciate soy milk as a dairy-free substitute in milkshakes, puddings, soups, and creamy sauces. Soy milk contains fiber; it's a good source of protein, low in saturated fat and cholesterol-free. Nowadays, it is very easy to make at home. With 3 cups of soy beans, we can make about 1 gallon of soy milk.

        Well you can buy sweetened soya milk in packets, but it's quite easy to make your own if you have yellow soya beans. I've photographed the milk sitting on dried soya beans, but if you can get fresh yellow or even green soya these both work well.

        INGREDIENTS:
        • 100 gms Soya Beans
        • 500 ml Water
        • 70 Sugar
        PREPARATIONS:
        • Rinse the soya beans to clean them. If the beans are dried, soak them overnight to soften them.
        • Blend the soya beans with water and sieve the mixture in a fine cloth sieve to remove the skin and pulp, leaving yourself with a white liquid.
        • Heat in a pan with soya and the sugar until boiling then simmer for 10 minutes.
        • Serve chilled.
          
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          Papaya smoothy drinks


          Papaya smoothy drinks are easy to make, but it does need a little sugar syrup to sweeten it, otherwise it can taste like a health drink.

          INGREDIENTS:
          • 200 gms Fully Ripe Papaya or a Tin of Papaya
          • 200 gms Sugar Syrup
          • 100 gms Crushed Ice
          PREPARATIONS:
          • I prefer to use a canned papaya for this, the fruit is already soaking in syrup and the syrup has it's flavour.
          • Chop the papaya into pieces, and the syrup from the can, and wizz in a blender until smooth.
          • Crush the ice, and pour the drink over the ice.
          Search for smoothy recipes
            
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            Bua Loy Nam Khing (Sweet Ginger Soup)


            Sweet Ginger Soup or Bua loy Nam Khing is another cup of dessert contained in the Vietnamese menu. Eat a dessert made much easier. How to do but is not difficult to do elegantly. The Bua loy have much spare flesh soft, sticky ginger water must taste sweet aroma from the thresh flour out how to gradually enter the water gradually into the flour. Bualoy in Ginger Soup is delicious to eat fresh ginger in water Bualoy palatable. Water is light brown to clear. The color of brown sugar taste is not sweet aroma of ginger held together with sugar, a little spicy flavor.

            INGREDIENTS:
            • 500 g of soybean
            • 12 cups of water
            • 2 tbsp of Calcium Sulfate
            • 4 tbsp of tapioca flour
            • 1 kg of old ginger
            PREPARATIONS:
            1. Soak soybean in hot water about 1-3 hours or until it inflate.
            2. Take all crust and clean soybean.
            3. Blend soybean, while blend add water little by little. Then filter with white and thin fabric.
            4. Put soymilk on fire, always stir it. If boil put it down from fire.
            5. Burn calcium sulfate then pestle it. Sift it one time before use.
            6. Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard.
            7. Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.
            PREPARATIONS for making ginger soup
            Clean ginger and pound it lightly, add it to water and boil it.

              
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            Kalamae (Sweet Sticky Candy)




            Sweet Sticky Candy or Kalamae in Thai. Kalamae organized a Thai dessert types do not bother with how difficult. Available local raw materials in a delicious sweet taste can be sweet and edible longer. Kalamae very popular. ... This candy that has its origin from France ... We are Thai people prepare to help stir kalamae place for make a gift for older people in Thai New Year or water festival.

            INGREDIENTS:
            • 1 kg of sticky rice flour
            • 15 cups of coconut milk
            • 3 burned coconut coir
            • 10 cups of palm sugar
            • 1 g of sesame
            • Artificial food color
            • little oil for sprinkle on tray
            PREPARATIONS:
            1. Pound burned cococut coir then mix it with 10 cups of water and then filter it with white and thin fabric. You will get black color from nature but if you cannot find and burn coconut coir you can use artificial food color instead.
            2. Knead sticky rice flour with black water, knead it until it mix well then add coconut milk and sugar, stir it until it mix well again.
            3. Put ingredients no.2 to brass pan and put it on fire, use medium heat. Paddle it until it sticky and start to mix well then turn off fire but still continue paddle until it's not sticky with pan.
            4. Put it to tray, sprinkle with sesame and let it cool or you can wrap it like candy also.
              
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              Gluten-Free Banana Corn Muffins Recipe

              Tender and sweet corn muffins infused with the scent of banana


              Apartment hunting is more than a little fun, right? It's big fun. You get to tour unfamiliar lobbies and prowl rooms old and new. You get to peek into kitchen cupboards and step onto balconies, turning your face toward the sun to imagine greeting the day in that one particular spot on Earth (mug of fresh brewed coffee and a crisp LA Times in hand).

              You wade eagerly into conversations about whether you'd prefer looking out at a roof top or a wall or a neighbor's patio ringed with bamboo. Hunting is fun. But finding the right apartment is not as simple as you might think.

              While you think it would be beyond groovy to live opposite the Santa Monica Library with a ficus canopy crowning your street level view, your Honey Baby Sugarness states said library proximity holds absolutely no charm for him and he urges you to reconsider your enthusiasm, siting 1. street level noise and 2. the stop-and-go energy of the bus stop.

              He favors a bright and airy spot on 6th Street opening to a quiet common courtyard. But you can't get past 1. the spongy beige wall-to-wall and 2. the neighbor's clear and intimate view of your living room (hence, My Lovely, your sure-to-happen morning-brained half naked sprint to fetch the ringing cell phone forgotten in your purse the night before--- not a pretty sight).

              So you brew a cup of coffee, open a bag of potato chips and hash out priorities- what is mutually essential and what might not be. What you can live with and what you cannot. And vice versa. You make lists (yes, I make lists). I'm visual. I need visual aids. Diagrams are good. Multiple colors (I'm a Sharpie lover). Arrows for emphasis. Stars. Circles. Big decisions require maps. Direction. Emphasis.

              The smack down-

              1. Wall-to-wall vs street noise
              2. New kitchen vs soaking tub
              3. Anonymous roof view vs neighbor dancing in his underwear (or vice versa- see above)
              4. Walking to beach vs walking to library
              5. Privacy vs proximity
              6. Location, location, location (is that like, Practice, practice, practice?)

              You hone and define your hopes and needs on a lined piece of yellow paper. You sip more wine. You tinker. Smile. Find agreement.

              Hardwood floors win. Roof top view and new kitchen- win. Big windows- no brainer. Proximity to beach- double no-brainer.

              Progress.

              And here's a muffin to go with it.


              Gluten-free banana corn muffins
              Tender corn muffin goodness scented with banana.

              Banana Corn Muffin Recipe

              I love using banana puree in vegan baking. The mashed sweet fruit gives egg-free muffins a pull-apart tenderness. Not to mention- the combo of cornmeal and banana? Delicious.

              Ingredients:

              Whisk in a mixing bowl:

              1 cup Bob's Red Mill Gluten-Free Cornmeal
              3/4 cup sorghum flour
              1/2 cup potato starch or tapioca starch
              1 1/2 teaspoons baking powder
              1/2 teaspoon baking soda
              1/2 teaspoon sea salt
              1 cup packed organic light brown sugar
              1/4 cup organic cane sugar
              Pinch of nutmeg

              Make a well in the center and add in:

              1/2 cup light olive oil
              1 cup banana puree
              1/3 cup coconut milk or other non-dairy milk
              1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
              2 teaspoons bourbon vanilla extract
              1/4 teaspoon lemon juice or light tasting vinegar
              1 tablespoon honey or organic raw agave nectar

              Instructions:

              Preheat oven to 350ºF. Line twelve muffin cups with paper liners.

              Beat to combine. The batter should be smooth and medium thick. If it feels too stiff add a spoonful of coconut milk to thin. If, by chance, the batter is very thin, add a sprinkle of potato starch to thicken it.

              Spoon the batter into the twelve muffin cups. Use wet fingers to smooth tops, if necessary. Bake in the center of a preheated oven till domed and firm to the touch. This might be anywhere from 18 to 25 minutes (a wooden pick inserted into the center should emerge clean) depending upon your oven, and humidity.

              Cool the pan on a wire rack for a few minutes; then turn out the muffins to continue cooling on the rack (this prevents the bottoms from steaming).

              Serve warm. Wrap extra muffins individually in foil; bag and freeze for best taste. These beauties make an easy, not-too-sweet on-the-go treat.

              Makes twelve muffins.

              Recipe Source: glutenfreegoddess.blogspot.com

              All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.


               photo Print-Recipe.png


              Karina's Notes:

              • For those of you who cannot bake with cornmeal, I'm wondering if a combo flour mix of almond meal and buckwheat wouldn't be to die for?
              • For those of you using eggs, use two free-range organic eggs, beaten.
              • Gluten-free vegan batter really is different from traditional wheat flour based batter. It's not just a rumor. Gluten-free egg-free muffins won't puff and rise as much as their wheat based cousins. So fill your muffin cups a bit higher than you used to.
              • This is a gum-free recipe, but if you prefer, add a teaspoon of xanthan gum or guar gum. The honey or agave helps add stickiness.

              Try:


              More gluten-free corn muffins from food bloggers:

              The Gluten-Free Homemaker's Ham and Cheese Corn Muffins

              Karina
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              Roasted Eggplant Tapenade + Pasta Sauce

              Tapenade made from roasted eggplant is so easy and delicious
              Roasted eggplant tapenade also makes a delicious pasta sauce.

              Yesterday was summery here in Southern California. In a Meg Ryan breezy kind of way- not in a sultry no air peel off your jeans, cowboy boots and socks Jennifer Lopez in U Turn kind of way. Nope. Sunny and warm it was- but not hot like New Mexico.

              We've moved into our sublet (above one of Santa Monica's most famous vegan restos). The Honda is Cuisinart and bread machine and wooden spoon free again- after lugging armloads of bags and boxes (via elevator, thank goddess) up to our cozy fourth floor cutie. Yesterday we walked to the ocean, inhaling deep. In truth? I am exhausted. Running on gluten-free fumes. Too tired to shop or cook or make even the tiniest decision, never mind attempt to be clever and insightful and entertaining in a recipe post.

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              Spicy Pumpkin Soup with Coconut Milk

              Here's a recipe for a quick and easy pantry soup
              that just so happens to be gluten-free.

              Cleaning out the pantry always makes hungry. Come to think of it, so does packing. And lugging laundry. But the truth is, this time of year- anything can make me hungry. I could blame it on shorter daylight. Or the jarring touch of the cold tile floor when I tumble out of bed barefoot and sleepy and weave through boxes of books and movies to locate my tea mug, gone missing since three PM yesterday when I set it down- goddess knows where- to help my husband wrap one of my forty-eight-inch abstracts.

              All of it makes me hungry.

              But here's my top ten.





              Things That Make Me Hungry

              1. The relief of selling the house after 30 months of showings and price reductions and contracts falling through
              2. The excitement of starting over
              3. Letting go of the outgrown (again)
              4. Snapping a photo of my last full moon in the desert
              5. Finding childhood photographs of Colin and Alex on the beach
              6. Realizing we'll be gone before the second anniversary of the hip incident
              7. Finding a fourth floor studio to rent- six blocks from Santa Monica beach
              8. The sheer joy of shedding stuff
              9. Buying tickets to The Canyon showing at Grauman's Chinese Theater
              10. Thinking about tomorrow rather than yesterday

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              Gluten-Free Pumpkin Cake with Maple Icing

              Gluten free pumpkin cake with maple frosting
              Tender and moist pumpkin cake with maple icing.
              For nut-free, skip the chopped nut topping.


              Today I'm digging into the recipe archives (back to 2005!) to share an old favorite. My pumpkin cake recipe. We're so busy sorting, bagging clothes and boxing up books for donation, getting ready for the big move to Los Angeles (next Thursday!) that yours truly has not had time to bake.

              But if I did? I'd whip up this moist and tender beauty of a cake.

              Today it snowed. Our first snow of the season. After photographing the backyard oak and apple branches dusted in sugary white like some fairy confection I thought of James Taylor's line in Sweet Baby James. The Berkshires seemed dream-like on account of that frosting. And I decided to bake a cake. With cinnamon.

              I tried to whistle my way back to the house, to pierce the soft silence that only snowfall can bring, but I am not gifted in whistling.

              A crow swung low overhead and cawed, unimpressed with my feeble tune.

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