Monthly Archives: December 2012

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Brown Butter Cookies, Q, and a Merry Christmas to You!

Feliz Navidad, mes amis!  I know, I know, I’m mixing my languages, but those two phrases are each so lovely, they should be together once in awhile.  Jason and I are back in Georgia for the Christmas holiday, spending quiet, happy time with family.  My dad gave us an astoundingly tasty welcome with some homemade bbq.

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Say hello to Frank’s Smokin’ Hot Butt!  After 17 hours of smoking and baking, we gorged ourselves on this porky pulled goodness.

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Add homemade sauce, green beans, “cracked taters” and coleslaw, and it was a very nearly perfect meal.  And while I’m not allowed to share the secret recipe for that beautiful butt, I can slip you a little sugary Yuletide cheer.  What would you say to a gluten-free brown butter, chocolate-chip oat cookie?  If you are smart, you are saying, “Yes, please!”.

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This recipe is an update of last Christmas’s gluten-free Chocolate Chip Cookie

Gluten-free Brown Butter Chocolate Chip Oat Cookies

Ingredients

1/2 c. gluten-free old fashioned rolled oats

½ c. brown rice flour

2 c. tapioca starch

1 c. amaranth flour

1 ½ tsp. baking soda

2 tsp. baking powder

1 ½ tsp kosher salt

2 ½ sticks butter, browned and cooled slightly

1 ¼ c. brown sugar

1 c. + 2 Tbs. granulated sugar

2 large eggs

2 tsp vanilla

9 – 12 oz. chocolate (I use 70% or higher), chips, chunks or chopped

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpat.

In a large bowl whisk together flours, starch, oats, baking soda and powder, salt and sugars.In a separate bowl, mix browned and cooled butter, vanilla, and eggs.

Stir wet and dry ingredients together until fully mixed. Finally, add the chocolate and stir until evenly distributed.  Allow dough to rest in refrigerator  at least one hour, or up to three days, then bake .

Bake cookies in oven for 8-15 minutes, depending on desired doneness. Note: cookies may appear lighter in color than wheat flour cookies when done.

Aside from eating and cooking, I’ve spent just a bit of time finishing up my last sewing project.  This is an unflattering photo of my badly ironed new shirt (I’m blaming my mother’s iron, which I am pretty sure predates the last ice age).

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It is an ivory silk/cotton blend that feels amazing!  I love this fabric so much, this is the second time I’ve used it.  Anyway, enough about my boring-to-you shirt.  I really just wanted to take a few minutes  before Tuesday to say Merry Christmas, and may God bless you as this year comes to a close.

Merry Christmas

 

Black Rice Jewel Box Salad via www.oneishungry.com

Black Rice Jewel Box Salad

For a whole host of reasons, we are not having a Christmas tree in our condo this year.  First, thanks to Hurricane Sandy, we only have half a floor.  Second, we are making a long visit home to the land of cotton blossoms for the holidays.  Third, there is a distinct possibility that I am allergic to them (usually that would not be a factor for consideration, but this year, as my doctor put it yesterday, I’m already behind the eight ball!).  Finally, all of our Christmas decorations are in storage, as we eagerly anticipated the possibility of having sold our condo by now.  By the way, yes, the whole losing our floor bit really put a damper on our plans to get this place on the market in a hurry.  On the plus side, we know we will be passing on a mold-free, beautifully re-floored and re-doored apartment to the eventual owners, and that is a nice, cozy feeling!

Because we don’t have any holiday decorations up, my soul has been longing for some traditional seasonal color and sparkle.  Say hello to Christmas on a plate!

Black Rice Jewel Box Salad via www.oneishungry.com

Aren’t the colors gorgeous?  We had a bit of black rice left over in the pantry from the last time we made Broiled Salmon with Spicy Greens and Black Rice, and green beans that didn’t all make it into this fabulous dish.  Tiny clementine segments and small diced red onion are fantastic, but the star on top is the pomegranate seeds.  Breaking into the luscious, glimmering interior of a pomegranate is an aesthetically satisfying experience for me.  You can see why some scholars believe the fruit in the  garden that tempted Adam and Eve was not an apple, but this glorious jewel box of an hundred rubies.

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A light vinaigrette to pull all the flavors together, and your salad is complete.  We had ours with garlic crusted lamb chops; how would you serve it?  Do you have a food that sings “Happy Holidays” to your soul?  Leave a note in the comments below, and tell me all about it!

This recipe is great for those on the Allergy Elimination Diet. IF you are testing for citrus (i.e. have eliminated citrus from your diet) be sure to substitute another fruit or veg. for the clementine slices!  Fresh carrot slices would give the same beautiful color and a fantastic crunch to boot!  This salad opens itself to a world of easy substitution; play around and make it your own.

Black Rice Jewel Box Salad

serves 4-6 as a side

Salad

2 cups of cooked rice, cooled slightly

1/4 of a small red onion, small dice

2 clementines (or carrots), segmented (or slices)

handful of fresh green beans, sliced on the diagonal

pomegranate seeds

Vinaigrette

1 Tbs sherry or red wine vinegar

1/4 tsp salt

1/4 tsp dijon mustard

1/2 tsp maple syrup

2 1/2 Tbs olive oil

Assemble salad. Place vinegar and salt in mason jar or bowl, and agitate until salt has dissolved.  Add mustard and maple, and shake or whisk to combine.  Now add oil, and shake it like a piggy bank!