Basic Hamburgers

serves 4

1 egg

2 tablespoon(s) catsup

1/2 small onion, grated

1 tablespoon(s)  mustard

1 teaspoon(s)  hot pepper sauce

1 clove garlic, minced

1/2 teaspoon(s)  salt

1/2 teaspoon(s)  ground black pepper

1/2 teaspoon(s)  dried oregano

1 pound  ground beef

4 gf hamburger buns

In large bowl, whisk together egg, catsup, onion, mustard, hot pepper sauce, garlic, salt, pepper and oregano; crumble in beef and mix until combined thoroughly. Shape into four 1/2” thick patties.

Grill over medium-high heat; close lid and grill; or sauté in a non-stick skillet, turning once, 10 to 12 minutes (until juices run clear).

Serve with favourite condiments.

 

Gluten Free Hamburger Buns

Gluten Free Hamburger Bun

Makes 6 buns

Dry Ingredients:
1 1/4 cup brown rice flour
1 cup corn flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/4 cup corn starch
1/2 cup instant non-fat milk or dry milk substitute
3 teaspoons xanthan gum
1 tablespoon fruit pectin crystals
1/2 teaspoon salt

4 tablespoons, meringue powder

1/4 cup sugar
1 teaspoon cream of tartar

Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons sugar
1/4 cup warm water (110 degrees)

Wet Ingredients:
1 1/2 cup warm water (110 degrees)
1/4 cup butter

Proofing the Yeast:

Mix together yeast, 2 teaspoons sugar, and 1/4 cup warm water. Set this mixture aside in a warm location away from drafts, to proof 15 minutes. It should become frothy. If the yeast does not froth up, you yeast is to old or you water temp was to hot or to cold. Try again still doesn’t froth dump it and go buy some fresh yeast.

In the mixer bowl add ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.

In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture.

Wide mouth Mason Jar Lid

Using the dough hook of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, your egg rings and baking.  Grease the inside of 6 metal egg rings or 6 wide mouth Mason Jar lids, place them top side down on a baking sheet.
The dough should resemble a sticky biscuit dough or thick quick bread batter.

Divide dough evenly between each of the six rings (I use a ice cream scoop), using any gf flour or starch powder your fingers and pat the dough down evenly into the rings.

Grease a piece of wax paper or parchment paper and place on top of dough filled rings.

Place covered loaf buns in a warm draft free place and let rise for 40 minutes to an hour. The dough should have risen to have a rounded top about 1/2" above the top of the rings.

Preheat oven to 350°F.

Place risen loaf of dough in the oven for 30 minutes. Crust should be light brown in.

Let buns cool completely before cutting. Remove the from the rings and put buns in a plastic bag once all heat has dissipated if you aren’t going to use them right away.

Baked Hamburger Buns

No Barbecue yet in Kakabeka Falls, ON

I so much wanted to barbecue my chicken tonight but the snow has such and ice crust I could not get to the barbecue. So the chicken had to go in the oven.

It may be spring according to the Date, but unfortunately Mother Nature doesn’t have a calendar in my part of the world.

snow is frozen can't get to the barbecue

I can see my adirondac  chairs but they might as well be a mile away with the snow drifts.

the snow is starting to melt but it'll be awhile until any flower are brave enough to peek out here.

Sautéed Kale and Mushrooms

Serves 4

2 tablespoons olive oil

2 cloves garlic, chopped
1 pint mushrooms, sliced
1 small onion, thinly sliced
1 bunches of kale, stemmed and chopped

1/4 cup of broth

1 tablespoon of toasted sesame oil
4 tablespoon gf soy sauce
1 tablespoon rice vinegar
1 tablespoon honey

2 tablespoons toasted sesame seeds

Heat olive oil in a large non-stick sauté pan. Add mushrooms, sauté until the mushrooms are turning a rich, golden brown.

Stir in onions and garlic, cook another two minutes.  Add the kale along with the broth and pop a lid on, cook until the kale is wilted down (about five or six minutes).

While the kale is cooking, combine sesame oil, soy sauce, vinegar, and honey in a small bowl.  Once the kale is wilted and cooked down add the soy sauce mixture to your greens.  Cook uncovered for another couple of minutes.

When you’re ready to serve, top with toasted sesame seeds.

Orange Barbecue Oven Chicken

Serves 4

2/3 ounces catsup

zest of 1 orange

1/2 teaspoon freeze dried coffee crystals

1/2 cup(s) orange juice

2 cloves garlic, minced

1/2 cup(s) gf soy sauce

1/2 cup(s) dark brown sugar

4 tablespoon(s) apple cider vinegar

4 tablespoon(s) onion, minced

1 teaspoon(s) ginger, grated

4 teaspoon(s) hot pepper sauce

8 chicken thighs

Preheat oven to 325°F

Combine all ingredients save chicken and hot sauce in a large saucepan.

Stir to blend all, then bring to a boil until reduces by 50%; remove from heat and let it cool. Add hot sauce and stir.

Put chicken in baking dish skin side down, cover chicken with 1/2 sauce and bake in the oven for 30 minutes. Turn the chicken cover chicken with the remainder of sauce, return to the oven for another 30 minutes.

Options: Use this sauce to baste at the latter part of barbequing; ribs, pork, chicken or beef.