Finally found my recipe – I’ve been searching for 2 days! This is a recipe for a restaurant, and is measured by weight. I have cut it in half so it makes about 6 quarts. If you don’t want to ( or can’t ) weigh, just try to keep the same proportions.
Put 5 ounces of chicken fat or butter into a large stockpot – at least 6 qt. Over medium heat cook 1/2 pound sliced celery, 5 ounces diced onion and 4 ounces diced green pepper until the onions are transparent.
Stir in 4 ounces of all-purpose flour and 1/2 teaspoon curry powder. You can vary the amount of curry powder, and use sweet or hot, depending on your taste.
Add 1 1/4 gallons of hot chicken stock and stir with a whisk until smooth.
Add 5 ounces of uncooked rice, 1 cup of canned tomatoes, and 6 ounces of cooked, diced chicken meat. Simmer about 1/2 hour until rice is tender.
Add 4 ounces of diced eggplant, 5 ounces of diced apple and salt and pepper to taste. Simmer about 15 minutes until apples and eggplant are done.
Notes: You can use uncooked, diced chicken and add it with the onions. I have never prepared this with the eggplant.
Yesterday I posted that I was going to move on to soup recipes – and I will. However this mornings breakfast was so traumatic that I need to vent! Since I’ve been trying to eliminate wheat and sugar from my diet I decided to try to make coconut flour pancakes. Honestly – you can only have eggs for breakfast so many days in a row before you really begin to crave something baked.
Thinking that I would just make a very small batch, I began with 1 cup of coconut flour, 1 teaspoon of baking powder, a little baking soda, some coconut sugar, cinnamon, 2 eggs, buttermilk, and some melted coconut oil. OMG! The mixture swelled up and looked like I had started with 3 cups of flour. And it was really thick, so I kept adding more buttermilk, and some regular milk, too. Eventually I got it thin enough to spoon onto a greased griddle. It sort of sat there, looking like a blob of cream of rice! No bubbles ever appeared, so I didn’t exactly know when to turn it over. The bottom seemed to be browning quickly, so I lowered the heat, let it cook for a minute more and then turned. Not easy! There was no cohesiveness to the pancake. It was very crumbly. After a couple more minutes I took it off the griddle. With a little syrup, it didn’t taste bad, but it was very dry.
Knowing that no one else in the family would even try tasting these, and considering the texture of the batter in my mixing bowl, muffins seemed like a good alternative. Some more coconut sugar, cinnamon, and some raisins went into the mixing bowl. I greased the pans really well because I had so much trouble turning the pancakes. I filled a 12 muffin pan (and still have batter left!) and put it in the oven at 350 degrees. After about half an hour, the muffins had pulled away from the sides of the pan.
The taste was ok, still had the texture of cream of rice, but dry. I guess I’ll be eating these for days! They are very filling.
Don’t think this is an experiment I’ll be trying again. I think I need to pay attention to the gluten -free recipes I’ve seen. There must be some trick I don’t know about!
Thanks for listening to my experiences. Tomorrow I’ll start with the soup recipes.
My Mom used to make a cake like this that the family loved. This recipe is about the closest I have come to duplicating it.
1 Cup boiling water
2 squares unsweetened chocolate
2 Cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 Cup butter, softened
1 teaspoon vanilla
1 3/4 cup packed brown sugar
1/2 cup sour cream
Preheat oven to 325 degrees.
In small bowl, pour boiling water over chocolate squares. Still until melted, let cool.
Grease and flour a 9 X 5 loaf pan.
In mixer bowl, beat butter and brown sugar until fluffy. Add vanilla and eggs, and beat until well mixed.
At low speed, mix in a fourth of the flour mixture alternating with some of the sour cream. Scrape the bowl often. Repeat until all the flour and sour cream have been incorporated.
Stir in chocolate mixture until just combined.
Pour batter into prepared loaf pan. Bake at 325 degrees for 60 to 70 minutes or until cake tester inserted in middle comes out clean.
Cool in pan for 15 minutes, then remove from pan and finish cooling on rack.
Dust with confectioner’s sugar before serving.
An Even Easier Chocolate Truffle
12 ounces chocolate chips (vanilla, milk, dark – your choice)
1/4 cup sour cream
2 Tablespoons liqueur (Amaretto, Frangelico etc – also your choice of flavor)
Melt the chocolate chips over low heat in a small, heavy saucepan, stirring constantly. Remove from heat and stir in the sour cream and liqueur. Blend well. Refrigerate for one hour. Shape into small balls and roll in powdered sugar. Refrigerate.
Experiment with the little bottles of liqueurs that are available. Kahlua or another coffee flavored brand would be good, too!