Rice and Amaranth Flour Waffles

This looks stuffed. I think it posed like that on purpose.

Dear reader, it’s been years, hmmm? Days? Really? Oh. It is of course me, bitter, jaded food blogger! No, not really, but I’m sure I’ll come across like that slightly today. I’d sigh deeply, dear reader, but you won’t hear me so it’d be pointless. What has brought this on, Jack? I hear you query, or rather I don’t. Whenever I tweak a recipe like this, just a slight change, but one that provides proof positive that it does work and is viable, it reminds me of the countless times I’ve come across recipes making claims that have no verification, no, not the Twitter blue tick, you can use any flour is all too often claimed and ultimately damaging and untrue, be it to the deterrent of trying further recipes or for the assumption it creates where you assume the failure is on your lack of skills or understanding. I’ve spoken about this before, but it bears repeating that gluten free is as varied a medium to create recipes in as any diet. Without fully knowing we shouldn’t share. A full flour amaranth waffle doesn’t work, I tried it and know, this because of the same reason: I tried it. But what’s to stop me claiming that any flour would work here? Nothing, the responsibility is enforced by myself on myself. For no the reason then I know the struggles many of us face and making further difficulties for people just learning is unforgivable. I don’t want views or shares based on lies. I should get on my high horse and ride away, but I’ve beaten it to death.

Where are the waffles? “What waffles?”

Okay, deep breath. I won’t apologise for feeling strongly, but I hope I don’t come off as trying to make myself look better by slandering others. I think people just make mistakes, but when those mistakes compound their lack of malicious or devious intent no longer matters. What do I know? I just bought amaranth flour and then realised I had no real use for it. Sure I have recipes, but I really had no need for it. I’m honestly puzzled by the fact I bought it. My brain is so preoccupied with healing it’s getting befuddled. As for the healing I’ve now hit the stage where the swelling reduces, I look good, dear reader, almost human, heh, but the pain is hitting as nerves awaken to their destiny, which is apparently to never be touched. I’m now able to wear just one binder. The world was not made for people of Jack’s height, dear reader. Ah, well, enough preambles, onto the waffles.

Here they are. Goodbye.

As I said I tried all amaranth, not remembering it’s a sticky mess at the best of times, but even with just a little these ran the risk of sticking, but you’ll be fine if you don’t go beyond the amount in the recipe. These are sweetened, but not sweet. You need something to cut through the blandness of the rice four and the strong taste of the unroasted amaranth flour. They”re not super crispy, but they’re also not limp. They’re ideal s a sandwich bread replacement. The amaranth flour adds a lot more nutritional value than just the rice flour on its lonesome. Yeah, that’s all there is to say. A simple recipe, but useful. I see the same recipes recycled over and over, often by companies trying to sell you on their products and then by the other companies or people getting paid to advertise them. You can do so much more then most people will know on a free from diet, never forget that, dear reader, never give up and just accept. Fight, fight to be and do better.

Ingredients

80g Rice Flour (White and Brown Blend)
20g Amaranth Flour
2 Medium Eggs (60g-65g in Shell)
75ml Water
50ml Olive Oil
25g Sugar
1/2 Tsp Baking Powder

Makes 4 Waffles. Can be frozen.

Method

1. Turn on Waffle Iron. Beat Eggs until frothy using a whisk, then mix in Milk, Olive Oil and Sugar beat until combined.

2. Add in Flours and Baking Powder whisk until a smooth, runny batter has been formed.

3. Add enough Batter to warmed Waffle Iron to fill the plates, close and cook for 7-10 minutes until waffles are golden brown and the bottom is crisp. Remove wih a rubber spatula and let cool for a few minutes, Waffles will crisp up slightly more as they cool. Repeat until batter is used up.

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Basic Redcurrant Sauce

Tweaked slightly from here.

It’s six weeks already, dear reader, I’m doing well, it’ll be along road, but I’m just happy to have started at all. The kitchen has been in use since I came home, but as I’ve been focused on just eating well I haven’t had that much time for new recipes. A friend dropped in a bag, garbage bag, of mixed berries, the redcurrant were spared from blending, straining and freezing, later to be made into jelly, instead I made what seems to be fast becoming a favourite of mine: A sauce that’s more of a base component than a full fledged recipe. It’s literally two ingredients, I skipped the suggested lemon juice as it was thick enough already and I didn’t want to risk making a lumpy jelly. I’d advise taking out as much of the leaves and stalks as you can, but as you’ll be straining it there’s no need to be too fastidious. The reason I like recipes like this is the way you can adapt it on the fly, store it in the freezer until you want it and you’re ready to add it into a sauce as a back up flavour or to add few simple ingredients and make it a sauce in its own right. What I did today was add some grated garlic, a little salt and pepper, some water and added it to some fried turkey mince, let it reduce, it coated the turkey and then I ended up with a slightly acidic, flavoured mince. So simple, but I like it. You could add it to gravies or to sous vided meats. You could go the whole hog and make a jelly, but then it may have a more limited use, this way you can add a little red currant kick to any meat without overpowering the other elements.

Into the freezer they go, to be bagged when frozen.

What it boils down to, heh, is a slightly sour, mellowed by the honey, juice that imparts a depth of flavour. It’s something you can just freeze in cubes and store in the freezer. I love this idea of freezing components of meals that you can mix and match along with blanched vegetables and meat and make so many variegated meals. I know that in the back of my mind I’m thinking of my future surgeries, having meals in is helpful, but can be dull, whereas having a whole piecemeal assortment of possible meals seems like a much better idea. Nothing much else to say, dear reader, hopefully I’ll be back again sooner rather than later.

Ingredients

Any Amount of Redcurrants
1/4 the Weight of Redcurrants in Honey

Optonal: Add Garlic or Fresh Herbs, Salt, Pepper or Spices when reheating to flavour.

Can Be Frozen.

Method

1. Add everything to a pot and bring to a boil, the reduce to a simmer, cover and let the Redcurrants cook until the Juices release and the berries are soft and mushy. Be careful of burning or boiling over.

2. Place a sieve over a bowl, pour the mixture into it and press the pulp through the sieve using a metal spoon until all possible pulp has passed through. Discard pulp. Either freeze or return Sauce to the pot and heat until reduced.

Buckwheat Cakes

Pep's Free From Kitchen

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Spread with butter and prepare to bake more.

These are…

View original post 226 more words

Buckwheat Digestive Biscuits

Pep's Free From Kitchen

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Just as good as wheat based versions.

Ingredients

145g Buckwheat…

View original post 181 more words

We Want That Bam Bam Jack

“Isn’t that an indoor pl” Shhhh! It doesn’t know that!

The twenty fourth squash. It’s probably the last.

Bird. A birdy bird. An avian invader. I don’t know what type.

Dear reader, dear, dear reader, you and I go quite a way back don’t we? We don’t? All you dear readers look the same to me. Anyway, I’m still here, still healing too, my gardening activity is restricted to prodding things with the tip of my boot and taking photos. It’s very strange to walk when you’re able to stand upright without effort, to turn suddenly without toppling. When all this has healed I’l have a new lease on life. The other surgeries aren’t too far in the future, but for now I focus on healing. I know the diet is the biggest help, but I also need to remember to slow down, I overdid it and ended up in bed early, well, early for me, just because it was too much effort to stay up. I’ll learn, I’m doing everything right and getting the best results. They don’t call me Jack Sit Down You Moron for nothing….wait.

The roses continue to bloom.

Dead-heading is very effective.

They’re getting absurdly tall too.

I have been clothes shopping, but at my height the options aren’t very varied, but what’s refreshing is that I never have to change my sizes again. I’ve been through this both ways, in losing and gaining, and I have hated every minute of it, not now though. I have more choice than I had and I’m sticking to what I feel comfortable
in, if anyone dares to tel me how to dress then they’ll be promptly told to stop. If they insist they’ll see a very dark side of dear Jack. This is my journey, my life, I’m learning that. It’s taken a long time to learn it, but I’m getting there. I’ve seen so much in this world, dear reader, so much  I wish I could forget, so from now I’m searching for every joy that I can find, however small. I put this words down here as a reminder to myself and maybe to show someone else, who might be struggling, another point of view. Getting a little deary, ummm. Hey,, look! Flowers!

So many pink roses.

It’s trying so hard to ripen!

SO VERY HARD!

There are pumpkins appearing in the shops, but they’re just carving pumpkins. I hope that the young woman selling the Hokkaido Pumpkins will have them again this year. I have so many recipes it’ll difficult to do anything new. To be honest I don’t have enough energy to do a dinner daily and to make something new. Not to say I won’t, but I look at all the recipes neglected on the site and I realise no matter how many recipes I post they’ll be worthless unless they’re reaching people. I’m still trying to undo the damage Photobucket caused, but it’s slow, tedious and impossible to fully fix. I’ll just do what I can, that’s enough, right, dear reader?

No red chillies yet.

The basil has reached its end. I’ll see if I can get a few seeds.

They fall off fast, but they’re nice to have so late in the year.

The fuschia continues to flower.

Binders, Bellybuttons and Betterment

Yo, dear reader, it is I: Winter-Jack! I know it’s not Winter yet, but Jack-lite sounds like a terrible diet soda. I might be effervescent, bubbling over with stories to relate, but I am not available in a six-pack or a sugar-free version. Jack is one and only and oh so sweet. The garden is receding into itself, slowly turning into a hibernating heart-break. I have healing to do so it’s all for the best really. Yes, I’m back again talking tummy-tucks, which doesn’t have the same ring as abdominoplasty, tucked nothing, dear reader, I have the scars to attest to it. Though, unless you’re peeking in my windows, you’re not going to see it. I might have a way with words and occasionally rely on pictures you’ll now have to take my word that the only pictures you’ll get will be conjured up by your minds eye. Jack likes his privacy and I know I’ll be respected. On the other hand, any questions that you’d like to ask will be answered happily. I have another check-up tomorrow, all is well, but still anxiety is bobbing up and down in the waters of my mind and I’d like to keep those water still so I’ll type my troubles away.

This is all so new, once in a lifetime really, so it can be overwhelming. It’s hard to pinpoint parts to relate. So let us, you and I, dear reader, wander down that meandering road to a maundering typed up talk. A digital discussion, or soliloquy, rather, you ever mute, much beloved, rhetorical device. The numbness seems to have faded or the feeling returned, whichever you like, numbness lessening sounds strange in a way. Which makes my constant companion the abdominal binder more wearisome. Five week friends. That’s us. A twenty four seven helper, it does help though, but you still start to feel it digging and rubbing, especially as I seem to have full feeling around if not fully inside. Hard to tell what my insides feel like. Though, I am realising with horrifying surety, that I could feel the divide at times when it was there. Speaking of that, I can’t believe the freedom of movement I’m enjoying even while still tight inside and bound outside. The difference in not have those muscles constantly pulling up and in, the hanging skin swinging. I may be a much more mobile Jack in the garden next year, dear reader.

Looking at it all is still strange, I haven’t had a non-protruding stomach in so long, over a decade and a half is the guess, so I’m honestly struggling to see it as fully myself. There is still swelling, it’s early days, but compared to what it was it’s honestly unbelievable. It’s going to have to be taken in stages, when the binder finally comes off, I’m hoping soon, but being smartly weary, it’s going to feel as if I’ve removed a part of myself. Like the stockings it’s going to fade quickly and I’ll wonder what the fuss was. There are so many individual stages, each feeling as if it were a gulf that could never be crossed and once passed it’s fades so quickly in the mind that you’re unsure it ever existed. I am keep notes of everything for the future. I still can’t fully laugh, cough or sneeze. I am getting back to normal in some ways, hard to imagine that a few weeks ago it was a herculean effort to get up from a chair, but now I slide forward and, gently, spring forth, or rather, get up. I think I’ll be able to walk faster too, I sometimes speed up without realising, it’s still tiring to walk a lot, but the very tired spells seem to have passed. I’m standing straight with ease too, a slight tightness exists still, but compared to the effort it took to stand upright fully, six pounds of skin and busted muscles made it so much work, this is nothing.

I’m eating well, healing well and feeling good, here are occasional downs, but that’s a given. All things in time, dear reader. I’ll leave it at that for today, take care of yourself.

Get In The Bag Jerk!

Are titles like those the reason I don’t get guest-post invitations? Don’t answer that.

Ah, dear Jerk. Sorry. It is yet again me, dearest reader, who else would it be? I’m back with a variation to a simple recipe. You may know my Jerk Chicken Rub, far from traditional, I assume so at least, I’d never eaten jerked anything before I tried these recipes, but one that cover many diets. Now, we have an oil free option. I’m not in need of oil free recipes, but I know what it’s like to be on a restricted diet that not many follow. Any help is appreciated, right? I repeat it often, but it holds true, that we should dare to try new foods, new methods of cooking and baking because it won’t just enrich our lives and improve our skills it may very well help others. Grandstanding aside, this may be a small blog, but there are a lot of options here, sure you have to dig a little, but nothing worthwhile in life comes easy, dear reader.

So, we’ve used these bags to cook chickens, I’ve watched others use those commercial seasoning bags too, but never though to try it myself. I opted for a quick dinner and dumped the vegetables in the bag as well. I did slightly over cook them, it is hard to tell when everything is ready when you can’t open the bag, but I’ll learn in time. The bag is a nice way to prepare meat or vegetables in a different way from the usual oven roasted. The jerk seasoning was in every bite. There are so many ways to prepare food, so many possibilities in each, it’s a shame when we limit ourselves because we assume because we’re limited in one way and that means we’re limited in every way. In time I’ll learn to time it better and I’ll probably try a few different things in bags. It’s a bit of fun and a way to distract from my long recovery. I’ll see you again, dear reader.