Turkey and Sweet Potato Burgers

 photo WP_20161205_021_e_zpsoxp7owql.jpgYeah, let’s start with the homogeneous pile of…pink muck?

Original here. Tweaked it a bit to suit. I’m scheduling this post just to save clogging up the blog, let’s hope I remember and don’t start posting other recipes in between and end up in  confusing muddle. I don’t usually make burgers, no reason really, I just never really felt like it. These seemed to be interesting and had a decent mix of ingredients that could yield a decent tasty burger, or patty if you’d rather, all flattened mounds of meat are burgers here, so I thought I might as well try. Turkey mince has been really plentiful this year, sweet potatoes are always in too so that was helpful. To cut a dull story short, they tasted pretty nice, they weren’t bland as a lot of home-made burgers can be, well mine at least, they might be better in a bun or with a sauce, ketchup or anything really, but they had a nice texture, held together well when fried, but don’t press them too much.

 photo WP_20161205_022_e_zpsyofhqxec.jpgThey’re surprisingly easy to form.

I’m a bit slow today, so forgive me dearest reader. Let’s see, I think I’d like the onions blended, but that’s a personal preference, maybe a little more seasoning might help too. I don’t have a bun recipe, but something like a Quinoa Microwave Cake made as a bread in a cylindrical container, a microwave safe one! Don’t go sticking a biscuit tin in there, blowing yourself up and blaming me! I’m onto you, you maniac! So, the sauce, What? No, you imagined the previous sentence, if you can eat nightshades then ketchup would be great, maybe something with tahini? I like tahini, raw garlic and something sweet as a spreadable sauce/condiment. I wonder if there’s a sweet potato ketchup? I might look into that. The lack of gardening is making me an edgy Jack, no, I don’t mean edgy in the sense of the internet’s usage, you’re being strange today, dear reader. My time will return again and I will venture forth to greener pastures, well, gardens, okay, garden singular. Until then you’re stuck with me and whatever odd recipes I try. Until we meet again.

 photo WP_20161205_025_e_zps7fy7xcak.jpgThis is a strangely lonely photo.

Ingredients

400g Turkey Mince, Lean
300g Mashed Sweet Potato
1/2 Large Yellow Onion, Chopped
1 Tbsp Maple Syrup
1 Tsp Poultry Seasoning
1/4 Tsp Salt

Method

1. Add Everything, but the Onion, to a bowl and set aside. Sauté Onions in Olive Oil until translucent and soft. Add to bowl and mix together with a fork until fully combined.

2. Scoop out an ice-cream scoop’s worth of the mixture and form into a patty, repeat until all the mixture is used up. If not using all the Burgers, place on a greaseproof lined tray and freeze, when fully frozen transfer to freezer bags.

3. Heat some Olive Oil in a pan and then add the Burgers, cook until golden brown then turn over to brown the other side, takes about 10-15 minutes. Make sure Burgers are cooked through.

Roast Julienned Sweet Potato

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.

Excuse the amaranth, the chick…just excuse everything.

What a creative title. Okay, I admit, dearest reader, I couldn’t decide whether the curls held sway or whether the crunchies were the better choice, the twisties were discussed in dark corners but came to naught. Let’s go utilitarian and descriptive. This is the kind of recipe that can rankle, it’s extremely basic, barely even a recipe and it require a specialized tool, I use a peel that also juliennes, but whatever you use the thin strips are the key to crispness. Still it worth sharing. I’ve had no luck getting “chips” to crisp up, I actually stumbled across this idea while screwing around when sautéing sweet potato. Though this does take a while, and the sweet potato reduces by about half, it handily doesn’t require much oil. You may or may not know that I don’t deep fry as a rule.

I used this as a side, but it’d be better left as a handy snack. It needs to be left to cool to achieve maximum crunch and lends itself to being eaten by the hand rather than the fork, No! Not foot! Even less to say about this recipe. You don’t know how I struggle! How I strive towards a decent word count. How I toil towards a fulfilling post. Well, you probably do, since we’re all bloggers. Though most of you do this far better than I do. I’m not jealous, more, awed. Though I do have one thing you don’t, dearest reader, No! Not a rash! I have your support. Hah! Gets you right there, doesn’t it? Right in the rash…wait, no!

Ingredients

3 Medium Sweet Potato
1 Tbsp Olive Oil
Salt and Pepper to Taste

Method

1. Pre-heat the oven to 175c (Fan) and line a baking tray with greaseproof paper.

2. Peel the Sweet Potato and Julienne then spread out over the prepared tray. Drizzle over the Olive Oil and stir everything together. Sprinkle over the Salt and Pepper. Bake for 30 minutes, stirring occasionally to prevent burning. until Sweet Potato is dry and crisp. Remove from oven and transfer to a plate and let cool. Sweet Potato will crisp up more as it cools.

C’mere a Mo

 photo WP_20160712_001_e_zpsgvxf7ucc.jpgHmmm? Come here a moment. Now you know.

Hey, it beats Oi! Fathead. Well, dearest of readers, I’m here again with a short post. I will be back probably tomorrow with the second half of the Purée Bread post. I had planned to use fresh courgette but the rain made it rot so I’ll instead be using butternut squash from the supermarket. You may know from following me on Twitter, stop laughing I have followers, probably, but if not I’ll say it here: Next month marks four years with the weight off. If you’re new then know that I’ve lost 140 pounds or 10 stone if you rather. I’m still a little dumbfounded that it’s been four years with no lapses. It’s about six and a half years in total. Let me tell you, the journey never really ends. So, on a happier note, I’m getting a tattoo to commemorate the occasion. Just a small, meaningful wrist one. Nothing gaudy, I don’t have enough undamaged skin left to get anything grand, so I’ll ration what I have. I’m really excited. My current lone tattoo holds a lot of meaning to me, most of which no one else knows about, well except one. Just to be a pest I will say this: Wait, if you want a tattoo remember it’s for life and waiting a few years isn’t going to matter if it is something you really want. Remember also that mistakes happen, regrets are a part of life and even if you end up with a silly tattoo it’ll probably have a story attached to it. I’m being careful, well because I’m always careful and, again, skin. I’ll post pictures when I get it.

 photo WP_20160712_005_e_zpsvzth6ho4.jpgEverything I photo looks like…well, you know. Why?!

We have a new variation. A new Gnocchi, which is already made with buckwheat and sweet potato so it’s already rather different, this time we’ve gone all out and, huh? We? Why me and Jack, no I’m joking, obviously the royal we, made Carob Gnocchi! Whole recipe is on the link. Now, you might say that carob isn’t all that Italian, right? Apparently it is getting used in pasta. I’ve seen Italian language websites selling carob pasta, no idea how big it is, but I figure I can ape it as much as I like. I’ve never been traditional anyway so I might as well go for broke. So we end up with what? A brown, slightly lighter gnocchi that does feature a strong taste of carob. Really nice if you enjoy the taste. I often say I want to see carob used more in savoury recipes and I always end up being the poor guinea-pig that has to make it and test it. Jack: the mastermind behind the new carob craze. He eats carob and lost ten stone. There must be a correlation. Buy my book to find out. Heh. The carob does make it a bit stickier, no more than using squash instead of sweet potato so it’s just a matter of flouring it a bit more. How you shape it is up to you, I just ball and squish. No cracking though, see, that’s good, I think. Then when it’s cooked I half it. I like it how I like it. The end product isn’t sticky, nor is it dry which is nice. I used an egg with it this time, but the flax-egg version should be fine too. Not much else to say. Did you know, that I’ve never eaten gnocchi before I made it myself? Same with pesto, probably most of these recipes. I used to eat terribly. I do better these days.

 photo WP_20160712_006_e_zpscusc1g0c.jpgThis is half of what I need to do to stock the freezer.

I also made Pumpkin Spice Buckwheat Bread Loafwhateverit’sallhere. Pancakes too, I like them without sugar as a sandwich. Which I made too as it was teatime. I halved my Cinnamon Chicken Recipe and mixed tahini, cinnamon, way too much grated garlic, honey, salt and pepper into a thick mess, I mean spread, slapped that onto a pancake, topped that with the chicken, chopped and refried,  and covered that with another pancake. You can’t say it’s in any way common, nah, but it’s really good for you, fats, seeds, protein, spices, all that jazz. I don’t make a big thing about super-foods here because so many foods are super. You too can learn to throw things together, forget tradition  and eat well, it takes time to find what suits, but stick to it. This was far more enjoyable to a bland ham and cheese. Which I’ve been eating for some reason, I’m bored with that and this is much better and far more enjoyable so this wins. Try as I might nothing looks pretty, not that I try, but I like to pretend I didn’t just toss it all on the pancake and stuff into my maw. I have a fan base to think of, my readers are really impressionable, or I hope at least gullible, they look up to me, because I’m so tall and they want an example, of what to avoid. All joking aside, I do appreciate all your support. But you can’t have my sandwich-pancake thing. My sancake? My panwich? In Japan they call them hotcakes, an Anime taught me that so take that as you will. It also thought me how to prune apple trees. I keep busy. Until we meet again.

 photo WP_20160712_007_e_zpsuf0u86j9.jpgNo, I did not eat my phone. Aka my Mp3 player.

Cinnamon and Dang Rad Grampa

 photo WP_20160429_002_e_zpsmckkz3y6.jpgButternut Squash Pasta Sauce

If ever you come here, dearest reader, and aren’t at least a tad confused by the title of a post post (As opposed to a recipe post) then I feel I’ve failed you. You know, I really wish I led half as an exciting life as I see other’s lead. You all really are enviable. I’m afraid any daily life posts from me fall into the rather dull, but I do have recipes a plenty, or at least tweaks, so hopefully that makes up for the rest. Truth  be told I’m really tired. I spent six hours reading a murder mystery visual novel (A video game you read, with occasional choices depending on the type) and then read a cold-case thriller because when it comes to books I’m not too smart when it comes to knowing when to stop. I do love reading, but that doesn’t really make for much interesting conversations. I burn through books too fast to really have any one to talk about them. As for Danganronpa (See title) 2 Goodbye Despair, well, let’s put it this way: Have you ever heard of it? Probably not, right? Yup. So, I’ll keep reading and you keep a like in reserve for these posts because you, kindest reader, most beloved reader, will always forgive me anything when I bring you new recipes. I really should vary the genres I’m reading together, but I’ll have gone through a few books by the time I finish the game so it’ll balance. Reading is a true joy, er, reader.

 photo WP_20160429_001_e_zpsfgsq4sir.jpgHey, look! An even number and no huge ones.

Firstly is an additional spice blend for my BNS Pasta Sauce, it’s actually just a recipe I already had and forgot about. Cinnamon Chicken Rub. I don’t even recall having this recipe, but like all the other rubs it worked wonderfully to flavour the sauce. The spices are perfect for squash, similar to a pumpkin spice, but with cumin and salt which compliments BNS so well. It’s really great to have an individual flavour for each serving. This time I accidentally cooked down the sauce for a few hours, and you know what? It was really nice. I had to top it up with water, but there was a much better flavour. A happy accident. I had this with buckwheat pasta, a firm favourite of mine. You could just use the sauce as you want, I just like chicken.

 photo WP_20160429_004_e_zpsxaferizu.jpgPeanut Butter Cookies

I bought some sweet potatoes, just small ones, but they go bad fast so I wanted to use them up. I added some to my Peanut Curry with broccoli, yup, I’ve added that to my diet regularly, and then I cooked it with chicken and garlic and had it with Carob Soba Noodles (They froze fine, if brokenly). It cooks so fast, I never realised. I can’t tolerate too much in one sitting so I only use about 100g, or fifty for a curry. Then I made a batch of flourless cookies with sweet potato in lieu of an egg. I rolled them in cinnamon and white sugar, I don’t know if that makes them snicker-doodles, I barely know what those are to be quite honest. The dough was a bit crumbly, but it came together when squeezed.  They came out of the oven really soft, alarmingly so, but I was in a rush and they looked fine. They firmed up completely as they cooled so no panic there. They have a nice crunch when warm thanks to the sugar and were moist and chewy. They tasted a bit of peanut and a small bit of sweet potato. The flavours just blend into each other. I liked them, they were better warm, but then again what cookie isn’t? Okay, that’ll do for now. Back to reading. I think I may be the murderer! (What a twist!) Later.

Quinoa Flour and Sweet Potato Gnocchi

11th January 2016 Update

 photo 2016-01-11-780_e_zpsirnwa94h.jpgMy spoon has senpai engraved on it, that’s really important to the taste. Really.

Just a quick, promised updated. I tried it with the third last of my home-made pesto, don’t cry horticulturally-inclined reader, I hope to have home-grown herbs again, soon-ish. The gnocchi is pretty similar to the Buckwheat version, though I found it lighter on the stomach. Texturally it’s about the same. The taste of quinoa flour is still present, but the sauce will over-power that easily. I’d prefer the buckwheat version personally, but it’s a very slight edge, I just prefer buckwheat’s taste. Nothing else needs to be changed here, so unless I try a squash version this will be the last update.


 photo 2016-01-06-772_e_zpssqpmaxpn.jpgI always make sure I at least test the recipe even if I don’t use it right away. I’ll tell you how it fares, but the recipe is sound.

Here’s a secret for you: There are days that having to make everything can really burn you out. Today just seems to have fallen into that category. I needed to get these pies and this gnocchi done so I hadn’t much choice, but a cold or bug has me a bit frazzled. I wish they were someone who could pick up the slack for me or even that it were possible to buy something quick when needed. That doesn’t happen for me, sadly, but I’ll get over this. If I were anyone else I’d probably consider stopping, but that isn’t me, that will never be  me. I didn’t get this far without knowing struggles and I certainly didn’t do all I did by giving up. This is a bump in the road, but that’s to be expected sometimes. Enough whining from yours truly, onto the recipe.

 photo 2016-01-06-771_e_zpsskhcetjh.jpgFlour. Flour everywhere.

This is based on my Buckwheat Gnocchi which I’ve decided to emulate and keep this Egg Free. This is slightly fiddly as you’ll have to keep gradually adding the flour while kneading. It all comes together easily with only a little flour and then when you start to knead it it gets extremely sticky. Keep adding, once you hit enough flour it’ll be fine. I know that when I follow the recipe again it won’t be as much work as the first time. Just a a pain in the backside when you’re not feeling 100%. As far as the pasta itself goes, well, it’s lighter than the Buckwheat version, but it does have a strong quinoa taste. That was tasted plain so let’s face it that’s not the way you, or me, will be eating it. Lot’s of oily sauce is the only way. They’re pretty similar, unfortunately I’ve never eaten potato gnocchi so I can’t compare these with that. Eh, it’s all quinoa flour, it freezes fine and you get a few dinners worth of pasta out of it. Not too shabby, right?

 photo 2016-01-06-773_e0_zpskipluzix.jpgThree squash carved…*Groans*

I know this should be rolled into a sausage and chopped, but I like using a teaspoon as it makes each piece a uniform size. Tradition kinda goes out the window once you start fiddling with the ingredients. As I say when I slap some sauce on it I’ll update this post, but the recipe itself is just fine as it is. Bit of an off post I admit, but it’s honest. This kind of diet is trying, I spent five hours in the kitchen today. Getting dinner and then preparing everything else, cleaning etc, but you know what? I used to spend five hours trying to get out of bed! It can make you tired, it can burn you out, but that kind of pain is nothing compared to the wreck I was when I was undiagnosed and overweight. If I can do what I did, anyone can. You don’t end up perfect, so far from it sometimes you feel like kicking someone’s head in, but better, so much better. It’s not about shaming or blaming, it’s just showing a little of the reality and a little of how worthwhile it is. I’ll be back to clarify some parts of this recipe, but this will do today. Until later.

 photo IMGP4019_e_zpsd3w3urzv.jpgI also assembled my seed table today too because I’m just that stubborn.

Ingredients

150-200g Sweet Potato
200g Quinoa Flour
2 Tbsp Flax Meal with 60ml Water or 1 Large Egg
1/2 Tsp Salt

Makes about 5 85g Servings.
Can be Frozen.
Cook from Frozen.

Method

1. Peel Sweet Potato, wrap in tinfoil and bake until soft enough to pierce with a knife. Mash with a fork in a bowl, cover with a tea towel and set aside.

2. While Sweet Potato is roasting add Flax and Water to a bowl and leave in the fridge for 10 minutes or until thick.

3. Add 100g Flour, Salt and Flax Egg to the Sweet Potato and stir together with a fork until everything is mixed. Start to bring together by hand while still in the bowl until a sticky dough is formed and then place on a working surface and start to knead. Add more flour, up to 100g, as needed until dough is no longer crumbly. Will take quite a bit of kneading.

4. Pinch off some of the dough and roll into a sausage shape about an inch thick, cut off 1/2 inch pieces (Or use a half Tablespoon to scoop up an even amount of dough), smoothing as needed, press with a fork and set aside, repeat until all dough is used up. Freeze on a greaseproof lined tray if not using right away.

5. When cooking bring a large pot of water to the boil and add at most a dozen Gnocchi at a time, when they float to the top they are done, about 5-7 minutes. Use a slotted spoon to remove the Gnocchi.

Festive Recipe Round Up

2016

You’ve caught me, dear reader, I’m updating this on the Q.T. I’ll reblog it nearer the season, there are enough people bring the festivities out too soon already so I won’t add to the misery, or mayhem. The fun? Don’t be silly. Same idea, probably not a huge number of recipes to add. But there are still all the originals to choose from so it’ll all turn out good in the end. Same as before, a bit of fun and recipes collect by similarity. You ain’t seen me, right?

 photo WP_20160731_002_e_zpsyzoxqqty.jpgSadly I don’t have any Harlequin squash left *Sniff*

Toasty and Roasty

I’m running out of title gags, cut me some slack, dear reader. Now though I’ve mentioned a few vegetable sides I’d be remiss to neglect the duo of Roast Cauliflower and Roast Broccoli. Now, prepping vegetables can be a pain. Here’s where this comes in so handy: You can blanch and freeze your own vegetables. Both these work well from frozen and all you need do is drizzle some oil, season and roast. Simple, a crispy crunchy side. Speaking of crispy, perhaps better as a snack, but I’m never fussy when it comes to crunch. We have Roasted Julienned Sweet Potatoes. With nightshade intolerance a lot of vegetables, especially the ones I love, are forever out of my scope of eatables, but as you can see there are a variety of options when it comes to vegetables. Even the ones you might not like become better when roasted.

 photo WP_20160922_005_e_zps4wdvatds.jpgServe your caviar on pigweed crackers!

Giftables and Guest-ables

You, dearest reader, might be playing host. Sometimes the simple things are best. There are two options for crackers, Buckwheat and Amaranth. For canopies if you’re posh, or have delusions of grandeur or if you’re common as your pal, then for smearing cream-cheese on. If you’re really lazy just make the tortillas instead of baking them and pile everything on, I won’t judge. They both cover a lot of diets so that a bonus. On the other hand say you’re playing guest, you could pack up some Honeycomb, Brittle, Fancy Brittle What? It’s French. Therefore it’s fancy. Oh! And Sesame Seed Brittle for the nut-free. I imagine home-made candy makes a great gift, I saw it on TV once. Naturally most baked goods make great gifts. It’s just that candy feels special.

 photo WP_20160821_001_e_zpsznvqrh68.jpgThis nightshade free stuffing is worth getting the ingredients.

Harlequin? I Assure You I’m Not Joking

What are the odds of you having harlequin squash to hand, probably not good, but hope springs eternal and as far as potato replacements go it’s the best I’ve found. So for nightshade free roast potatoes we have Faux ones made with Harlequin squash. Not to be outdone I also have Stuffing for you, a traditional family recipe. You can’t beat a simple sage and sausage stuffing. You might be lucky enough to have fresh sage still growing. Even if you just sauté them, harlequin squashes are a wonderful side and delicious all year round.

 photo WP_20160503_003_e_zpsfhqbkbwk.jpgWith or without pastry lemon curd and meringue is a match made in heaven.

Spreading Sweetness and Light

I don’t know how traditional a Lemon Meringue Tart is, but in our house it was mandatory. You’ll need to assemble it from other recipes, three to be precise, but it isn’t as daunting as it sounds. You’ll want your Pastry, use the chia egg for easy rolling out, then make some Lemon Curd, with an option to just use the egg yolks so you can save the whites for your Meringue Topping. You could make little Meringues if you’d rather, maybe as little snowmen or women. At any holiday that involves food you’ll find everything is fair game, so why don’t I go all out go all out and mention this Strawberry Mousse.

If you’ve stumbled across this page then you might want to pop back nearer the holidays as it might see some more additions. I’m not big on holidays, which is a very polite way of saying I have on occasion abhorred them. I’m getting better at indifference. This is just a little help for those who do love them, but struggle when looking for suitable recipes. I like to think it will help someone out there.


2015

Now I’ll be the first to admit that I’m not big on the holidays, but I realise that there are plenty of people out there who love this time of year, so rather than being a Scrooge, or a Grinch, I’ll instead be compiling a list of my recipes that could be said to fit into the festive theme. They really just fall into desserts and sides, but I’ll try to lump them together in a slightly more fun and creative way. All recipes will be hyper-linked so just follow them to their respective pages. This is going to be more of a pain thanks to WordPress changing the way links work, but I’ll persevere, for the children, the poor little babbies! *Picks up baby* Look at it…poor little guy *Tosses it over shoulder* So, this list is just my meagre contribution. I will say one thing, lord knows you can’t shut me up even if you try, do remember that it’s just one day, it’s not the end all and be all of everything, if you can’t eat all you want then it’s no big deal and remember waiting until New Year to start the journey to a “new” you is useless if you precede it with a huge binge. I started when I first thought of it, I didn’t wait for a specific date and it’s worked for me. If you start anything start at that very moment of decision and steel your resolve. I’m just being pre-emptively cranky, tis the season, but really, I hope this helps make the season more fun/a little easier. Onwards an upwards! To the recipes.

Keep an eye on this throughout the month, I may have more recipes to add as time rolls on.

 photo IMGP3826_e_zps8yvvzrmv.jpg

Flah La Flah…etc

Roll-out Biscuits that hold their shape. An original recipe made especially for this time of year. For the young and the young at heart. Check out the page for details. I may look into these again soon, a really enjoyable recipe.

Tis the Season for Giving.

 photo IMGP3807 - Copy_e_zpseoketrtk.jpg

Okay, back again with a new recipe. Another gingerbread cookies, this time a Buckwheat one. Hit the page up for the full recipe. I used half an egg rather than a flax egg because I feel you need the rise an egg provides. You can do half or just follow the recipe for a full 22 cookies, it can vary depending on the sugar, but only by a cookie or two. I was going to try these with treacle as it goes really well with the spice blend, but I’d be weary on the stability, thankfully dark muscovado sugar gives them enough of that treacly taste to compliment the warming spices of the blend. A crunchy exterior and fluffy interior make for a lovely cookie. A few lines of simple icing would finish these off a treat.

 photo 2015-11-03 23.53.23_e_zpsvusmfkrg.jpgSautéed Sweet Potato with Butternut Squash Gravy.

Sweet Potatoes, Not Just for Thanksgiving

Go nightshade free and you’ll hear nothing but sweet potatoes. I honestly hated them at first, but I’ve grown to love them. Sadly it’s a love kept in check by moderation, they don’t love me quite as much. Sweet potatoes make a handy side dish so you can have them a few different ways. Sautéed Sweet Potato with SP Seasoning (Two ways) is time consuming, but not as daunting as it sounds. Squash works here too, maybe try both for a real variety of flavour. How about Muffins? Sure it’s an unusual choice, they’re better with a blob of butter, but nothing says you have to have them as a dessert. They’re on the Buckwheat Muffin Page. If all else a nice SP Mash can’t be a bad option either. The muffin and Mash cane be prepared ahead of time and frozen. I’ll be mentioning what can be frozen as it really helps to plan ahead.

No Potatoes? No Problem!

My nightshade intolerance is showing up a lot, huh? I have no idea how common it is, but it’s plagued me all my life. At times where potato dishes are ubiquitous it becomes a real pain, but mash isn’t out of the question! You could opt for a Chickpea Mash, which really makes a great substitute for potato. Butternut makes a lovely mash, a dash of salt and pepper and you’re all set, a better variety for a potato like experience is a Harlequin squash, but a butternut will be just as good. Now onto the odder side of things it’s: Cashew Butter Amaranth! Thick and delicious, it’s a shame I can’t get it here any more. Even plain, or maybe stock cooked, amaranth would make a great side. Quinoa is a nice option too. Remember you can use anything here in conjunction with another recipe, mix it all up and see what you can create. The butternut would be the best for freezing, the chickpeas are a maybe, but I never tried them. Quinoa can be frozen and reheated.

Good Gravy!

Do remember to check out the respective pages to see what allergies are accounted for, a lot of recipes have a lot of accommodating options. Just two this time the ever wonderful Cashew Butter Gravy and the Nut Free Butternut Squash Gravy. The cashew gravy was born from a mistake and was made a few Christmases ago. As far as freezing goes I’d say you should try making them fresh, but they both should be freezable, the BNS suffers a bit in the colour department after freezing. Remember you can use any stock you like so they can be vegan as well.

 photo WP_20161121_007_e_zpsgltza8dd.jpgFor my best pastry yet check here.

An Empty Shell is like a Blank Canvas

You know my Buckwheat Flour Pastry, best with a chia egg. Imagine the possibilities here, a Curd, maybe an easier version of my Bakewell from last year, fill them with gluten free mincemeat and you’re set. Maybe individual Cheesecakes, no bake. I don’t recall ever having tried freezing the pastry, I imagine it could work, but you’d be best to test it out first with something small. It’s worked so easily and can be rolled so thin it’s really versatile, I imagine baking for a large crowd would open up a lot of options.

Gingerbread: The Taste of Christmas

You have to love Gingerbread, whether it be in Cookies, or Muffins, as a separate Blend, for hot drinks, baking or maybe just as a gift, a decadent Loaf, whatever you decide it’s important to remember you’re not limited to these recipes, take the spice blend and run wild. All but the cookies can be frozen in advance. I love the blend when combined with treacle and muscovado sugar. A decorative cake tin might really make the loaf stand out, a little frosting or just a dusting of icing sugar and you’d have a great centre piece.

Drink up!

I’m afraid this is a short one, I don’t drink alcohol or eat chocolate. So this is just an old recipe in the Nutella Hot Chocolate and a simple one in the Hot Carob Drink. It can be a pain when you can’t have what others are having, but try not to let it bother you. If they persist, just throw a baby at them. That’s socially acceptable, right? (Don’t do that. Just ignore them and find something you can enjoy, not throwing babies though)

The Odds and Ends Round Up

If you’re having guests, or you’d just like a cheeky slice of something sweet try my Flourless Nut Cake, they’re a bit of work in the preparation, but worth every second. They present lovely, but only keep a few days so eat up. For a freezable option, no one need know, try my Treacle and Tea Bread or perhaps a Fruit Loaf, a slightly more traditional option, but much faster to prepare. Thankfully the latter two are pretty low in sugar so you can have quite a bit without worrying over-much. Lastly we have some Rice Stuffing and Mixed Spice, the stuffing freezes well, it’s best enjoyed in small portions as it is very strong. The spice blend is a common one, but add it to cakes and loafs for a festive kick.

So that’s it from me. I’ll add any new recipes that pop up so do check back over time. You could do anything you like from my hundreds of recipes I just thought I’d put together a few that really fit in with the season. As for me it’d be a quick dinner and maybe a dessert, this is the day I take a lazy day. It’s a 365 job, no eating out and no breaks so I don’t make a big fuss over this day. I’ll just make a curry, double it, freeze it and have it Christmas day and have  a cold turkey dinner the next day. Like I say it’s just one day, but if you are making a celebration of it I hope this list helped somewhat. Take care.

All of Us Are Weeaboos…

2015-11-17-746_e_zpsgna8xfym…But some of us are looking at our Senpais.

Edit: I think I can add the images via the HTML thingy. I’ll investigate later.

Apologies to Oscar Wilde. Mggghhnnn. One of those weeks, so I’m refusing to take any of this post seriously. Why is all this changed? I liked it the old way! Now I have to figure out how my photos will post, I used to link to them, but I don’t think I’m doing that now, I think I’m uploading them. Gahhhhhh. What? Food? Go away, I’m tired…fine…

No, it’s not fine. *Blows raspberry* Okay, firstly, ummm, we have a repeat, or a rework rather, of my Hokkaido Pumpkin Cinnamon bread, now in Rice Flour Pancakes, recipe will be there after this posts. They changed hyperlinking!? Oh come on! I have to manually find my links? I link a lot, no I won’t pay, I’m cheap and don’t make money with this. Maybe I’ll get used to it. *Groans* The pancakes are really nice, gooey in a good way, not “Oh God they’re gooey” way. I’ve updated the Sweet Potato version too, I had too much sugar and sweet potato purée. Live and learn and all that.

I made some BNS Cottage Pies, I want turkey as well as beef as I’m changing out a dinner and will be using more of these, but nope, no turkey. Pah! and I made some chia egg BW Tortillas they’re still amazing to work with. Just like Gluten and you know I don’t say that lightly. Beautiful, a marvel, such joy knows no limits, my cup runneth over etc. Oh god! The tags are a mess. Why?!? I also, er, ah, made some Nutty Buckwheat Bread, ditched the banana, added carob and sultanas. You can do a lot with that bread. In some ways it exemplifies my food philosophy, smug thing to call a diet, in that it’s all of the food, the whole food, no not that diet, probably close though. No extracts or powders, just everything tossed in hodgepodge. All the good left intact. That’s it for today. I’ll be back properly next time…maybe.

Happy Anniversary Buckwheat Flour

Looking over my Facebook “Memories”, yeah, I don’t lead an exciting enough life to need that much reminiscing, I just found out that today marks the first full year of using buckwheat flour. If it wasn’t for a tip that it was in stock at a local supermarket I may never had bought, what has quickly become, my favourite free-from flour. It’s funny how important these ingredients come to be in your life. Some, like amaranth, sadly are like ships passing in the night, never to return. It’s one of the reasons I try as much as possibly with as many ingredients as I can get my hands on, you just never know when something will stop being stocked and if you’re too reliant on it it can be a major blow. I suppose I should do a little run through of my Buckwheat Flour recipes. I’ll link them as I go, so check them out.

Buckwheat and Rice Flour Pancakes

You can never have enough pancakes. Although I prefer to stick to plain, unsweetened Rice Flour ones, but a recipes a recipe. Reminds me of a commercial brand I once used to buy. (For a brief moment a typo rendered me an ex-pancake)

Buckwheat and Sweet Potato Gnocchi

I prefer the Squash version of this as it’s easier on my stomach. I’ve never actually eaten gnocchi in it’s usual potato form, I like this so I guess I’m not missing  much.

Buckwheat Bakewell Tart

Back in the fat days, which I will forever refer to them as, I used to eat these by the dozen. Literally. I’ve only made this once, it was really amazing, especially how the buckwheat complimented the frangipane topping with it’s dry crunch. It’d be even easier with the tweaks I’ve made since to the dough. Maybe for Christmas.

Buckwheat Cakes

I used to live on oat cakes, which were all the while driving me to distraction with Dermatographic Urticaria. I had to figure that out all by my lonesome, same as everything else really. These are just as good, even better than to the no rash part. It’s a shame there aren’t more recipes using buckwheat flakes like this.

Buckwheat Digestive Biscuits

You know what I meant. Other people’s recipes. I used to live on Hob-nobs and digestives too, about a pack every two days. Man, I used to be hungry all the time. Celiac disease is messed up. These are great with a bit of butter (And an expectant Black Labrador whom my Father taught the habit of getting one, with butter no-less!)

Buckwheat Flour Bread

So versatile. This has spawned so many recipes, it’s almost staggering to imagine it came from the back end of some forum way back when. I’m glad I found this, even more glad I kept fiddling with it.

Buckwheat Flour Cookies

I love the fact that buckwheat plays a major part in the flavour of these, yet they still remains sweet. I love these made large with some Buttercream. Too good to make too often.

Buckwheat Flour Crepes

I think I prefer these as savoury crepes. The buckwheat just lends  itself well to spiced meat fillings. It’s shame they don’t freeze well.

Buckwheat Flour Crumble

I have way too many crumble recipes. Hopefully if all goes well I’ll have plenty of strawberries for crumble next year.

Buckwheat Flour Muffins

Another recipe that has gotten a lot of use with variations. Simple, but tasty, I guess I just really love the taste of buckwheat.

Buckwheat Flour Pancakes

Maybe I should’ve tried these as a savoury pancake, but they’ve never really clicked for me. Just one of those things, I guess.

Buckwheat Flour Peanut Butter Biscuits

Three flours, three recipes. Peanut Butter cookies seem to be mandatory for celiacs. I have a few recipes of this ilk to boast of at least. Not a bad biscuit.

Buckwheat Flour Scones

Another recipe that I wish would freeze or at least keep better. I really don’t know why this goes stale so fast. A shame, but if you’re feeling hungry, no great loss.

Buckwheat Flour Shortcrust Pastry

You know how I feel about this wonder. This gem of the ocean, this acme of free-from pastry. I thrill at its proximity. Bonus points to anyone who knows who I’m referencing.

Buckwheat Flour Soda Bread

I just find buttermilk, meh. I know I have a few recipes I’m not wild on, but if they work I save them. Simple. You never know when it’ll come in handy. I think this was a quinoa flour recipe first.

Buckwheat Flour Tortillas

Ah, my old standby. Well new standby. Whatever. When my supply of genuine Mexican tortillas dried up I did what any grown up would do, I complained a lot. Eventually I cobbled together a replacement, which has done well in all it’s varied uses.

Buckwheat Flour Treacle and Tea Bread

Treacle bread was a staple growing up. It was really great to get a recipe together for myself and to even take it in unheard of directions. Probably one of few Irish recipes here. Not that there were that many growing up, food was simple home-made fare or from packets., though treacle bread was never anything but baked fresh.

Buckwheat Flour Vegetable Bread

A handy way to get some good into you and what has become a delivery system for squash in many delicious ways. I’m still eating my way through my Gingerbread version.

Buckwheat Hobnobs

Quinoa flour made these work, but they started with all buckwheat and still use the flakes. A nice, knobbly biscuit. I should make some soon.

Buckwheat Piadine

What were these again? Kidding. A flat bread, right? *Checks recipe*

Buckwheat Soba Noodles

The weeaboo in my wanted these and the baker made them work. Still one more version in the pipelines, so stayed tuned.

Nutty Banana Buckwheat Bread

Started with a flax version, but I prefer the less egg heavy, more solid buckwheat version. I usually split this with a vegetable bread and have one each week. They all freeze well.

Microwave Buckwheat Cake

Sure, the Rice Flour version gets more use, but this started it all.

Slurry Curry

A tester for thickeners, but helpful for those who need to know what will thicken and, roughly how much to use.

So that’s it. Here’s hoping for another year of great buckwheat recipes!

Gratitude and A Little Chia

Firstly just a quick addition to the Slurry Curry recipe, which is really just a repository for alternative thickeners, now we’ve added Chia Seeds. Not a bad thickener, there are better and more flavoursome, certainly cheaper alternatives, but it may be a handy way to sneak in some chia into your meals. All the thickeners could be used for any liquid based meals. You won’t even notice the chia seeds so they’ll barely affect the texture.

Secondly, (So tempted to put thirdly just to mess with you) I tried something new with my Buckwheat Flour Muffins today, I dusted using Brown Rice Flour instead of Buckwheat as I’ve had them stick slightly each time. I did blame the tins and the recipes and myself, but thankfully I have some good news! (Also: I used Olive Oil so that’s an option instead of Butter too)

Look at my bottoms! Er, wrong blog? *Caresses*

With a little backhanding of the tin they popped right out. Now you may be asking yourself how did this marvel of a man, this brilliant baker, this…you get the idea, figure out this wondrous combination? The truth is I didn’t, or least the inspiration lies with someone else. A fellow blogger, whom I hope won’t mind me mentioning them here. Cooking Without Gluten is the blog in question, I saw that she used different flours when rolling out and I used what I had at hand and it worked so well. Thank you so much! Seriously check out that blog, it’s marvellous and like myself it’s owner isn’t into gums, instead they use the flours to their best advantage. It’s leaps and bounds ahead of a blog like mine, but I couldn’t take the inspiration and try to pass it off as my own, it’s a simple tweak, but I’m really grateful.

That’s it for today, just a short update to tide us over until, well, you’ll see.

Sweet Seasonings and Unbuttered Parsnips

If nothing else the title of these posts may on occasion occasion a chuckle or two. Firstly I’ve updated the Sweet Potato Seasoning with the promised Sweet version it’s on the page. I could add it here, but I like to point people to the recipe page as there’s always a chance of new additions being added after this post has been posted. It’s a lovely recipe and although I always baulk at the smell of cinnamon, I will keep returning to it whenever I need my sweet potatoes seasoned.

Secondly, although I’ve said it before, will say it again and fine words butter no parsnips (Makes sense now, eh), I want to say thank you to everyone who visits the site. I do check out every blog from every blogger who drops by, there are so many amazing blogs that I’d be humbled if I wasn’t already and I appreciate any support that’s given to me. I should involve myself more via comments and whathaveyou, but I’m a lurker and always will be. That’s why I make a point of thanking all you fine folk whenever I can. In saying that, if you need help, have any comments or just a query never hesitate on asking me, I’m shy in regards to the larger blogosphere, but I’ll do all I can at Pep’s Free From Kitchen. We’re all in this together and, I hope, that every little bit counts.