Category Archives: Recipes

Recipes For 2

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The secret to good cooking is to experiment. I have read some recipe books which I got from a library. I am a college student who loves to cook and experiment with dishes from old recipes. Ever time I see an interesting recipe I copy it and think of alternatives in how to make it more differently delicious and appetizing. I usually make a recipe for 2 and share it with my friend. My friend named Bhelle also loves cooking; she is my partner in searching good recipes and sometimes helps me to experiment in my kitchen.

One day on our vacant time, my friend presented me an old sandwich recipe book. She turned the page and found a recipe that was very interesting. To my surprise it was a recipe for 2 and very simple to cook, and I knew that everyone would love it. After class we rushed into my house and started experimenting in our favorite place, the kitchen. From its original recipe we added some twist to make it more sumptuously mouth-watering and delicious. The ingredients of this recipe for 2 were very easy to find and in cheaper prices, also the preparation time was very short, preparation time was only about 10 to 15 minutes. It was a nice feeling every time we finished a dish. And sometimes we used our experimented recipe in our cooking class. Most of our professors liked our ideas and sometimes asked for the recipe so they could prepare it at home too. Since the dish is only a recipe for 2, there is no risk to cook because the ingredients is in less quantity and has less cooking time.

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Banana Bread Or Muffins That Bake In 20 Minutes! A Gluten Free Alternative To Conventional Breads

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I like this recipe particularly because there are no eggs or milk required. It’s an easy to put together and you can either make mini loafs of delicious banana bread, or simply use it like you would muffin batter and make a batch of banana muffins.

It’s really quite interchangeable and makes excellent leftovers that can just be pulled out of the fridge ready to eat. I like it best chilled but some people make toast with it, or dip it in coffee. There are just so many different things you can eat this with it’s amazing!

No milk or eggs required for this recipe, making it quite the hit with people who are lactose intolerant.

Ingredients:

Dry Ingredients

1 cup brown rice flour

1 cup white rice flour

1/4 cup each potato flour & tapioca flour

1 tsp. xanthan gum

1 tablespoon Gluten Free baking powder

1/2 tsp. salt

Wet Ingredients

1 tablespoon egg

1/2 cup butter, (or canola oil)

2/3 cups honey or brown sugar -or- 1/2 cup fructose

1-1/2 cups thoroughly mashed overripe bananas

1/2 cup chopped walnuts optional

Directions:

Oil one standard or two small loaf pans, (or six mini-loafs).

Mix bananas with butter or oil and sugar or honey.

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Porcupine Meat Balls Are The Perfect Addition To Any Gluten Free Pasta – 15 Minutes And You’re Done

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Don’t let the name scare you, these are actually harmless and delicious. Great on any Gluten Free Pasta, or just eat them as they are. Living Gluten free doesn’t mean you have to give up on food, you just take an extra 15 minutes out of your day to prepare your favorites.

With many hidden dangers in names like “dextrin” or “maltodextrin” it gets hard to find something that’s actually Gluten Free. 15 Minutes is all it takes to prepare these meat balls, and there’s nothing to be afraid of, except the name.

Ingredients:

1 ½ pounds ground pork or beef

1 cup short grain Arborio rice

1 green onion, finely chopped

½ tsp fresh ginger root, chopped

4 shiitake mushrooms, stemmed & chopped

1 tsp water chestnuts, chopped

1 tsp salt

1 tsp.cornstarch

1 tsp dry sherry

1 ½ Tbs. wheat-free Tamari soy sauce

½ tsp sugar

1 egg

¼ tsp pepper

sesame oil to coat steamer

Directions:

Soak rice in water for 1 hour.

Place meat in a bowl and add onions, ginger root, mushrooms, and water chestnuts. Combine the remaining ingredients in a separate bowl then add to the meat mixture; mix well. Form meat into 1- inch balls.

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Best Chocolate Chip Cookies Ever – Or So Everyone Keeps Saying

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I came across this recipe for positively the absolute best chocolate chip cookies when I was searching for Gluten free Recipes for my neighbors. Their son was diagnosed with Celiac disease and they could no longer bond by baking cookies together. I became determined to find a Gluten Free Substitute for chocolate chip cookies.

I researched and cooked and researched some more, with some tweaks and changes here and there. After long months of trial and error I had surpassed home made goodness and gone into the realms of culinary nirvana. I humbly present with this recipe…

Ingredients:

8 oz. unsalted butter, softened

1 tsp. salt

2 tsp. gluten-free vanilla

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar

2 large eggs

1 1/4 cups Jowar Flour

1 cup white rice flour

1 tsp. baking soda

2 cups walnuts, broken (optional)

2 cups semi-sweet chocolate chips

Directions:

Line baking sheets with parchment paper or aluminum foil. Beat butter until soft and fluffy. Add salt, vanilla, and both sugars. Beat until smooth. Add eggs and beat.

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A Beginners Cookbook – Spaghetti With Fresh Tomatoes and Basil

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This is our favorite summer pasta because it takes advantage of the full flavor of homegrown tomatoes. My wife learned it years ago when she lived in Italy, and the amount of olive oil may seem excessive to American tastes. We love it when the green extra virgin olive oil coats your lips.

There is nothing to substitute for true love and homegrown tomatoes. This can lead one into some simple gardening: tomatoes and basil are easy to grow – even in containers. A word about spaghetti brands – they are NOT all the same or even edible. We prefer De Cecco® brand. You may have to experiment where you live to find a brand that produces the taste you want. In particular, we look for a pasta that tastes of the semolina wheat (from which it is made), cooks up with little frothing (produced by the starch on the wheat), and produces an “al dente” result (the cooked pasta is firm, not mushy). To some extent, the firmness is controlled by how long you cook it (the less time, the firmer the pasta) but poor grade pastas are mushy no matter how you cook them.

Spaghetti with Fresh Tomatoes & Basil

  • Ingredients [Serves 4]
  • Large, ripe tomatoes: 3 to 4 — If you use store bought, the recipe doesn’t have nearly the zing that you get with home grown.
  • Garlic: 2 cloves
  • Scallions (aka Spring Onions): 3 to 4
  • Fresh basil leaves: 1 cup
  • Salt: to taste
  • Pepper: to taste
  • Spaghetti: 1 pound
  • Parmesan Cheese: ½ cup — You can buy a somewhat lower grade of cheese for grating than you would for eating as a course itself but the better the cheese, the better the dish.
  • Olive Oil: ½ to ¾ cup — Get the best you can afford. Experiment to find your favorite.

Tools Needed

  • 6 quart cooking pot — Larger is OK, just use less water.
  • Chef Knife
  • 8″ Grater — Get one that you can use without skining your fingers
  • Serrated/slotted spoon
  • 2 quart mixing bowl
  • A large bowl
  • 1 pint mixing bowl
  • A small bowl
  • Colander — This is a metal or plastic bowl with holes and used for draining the pasta

Assembly & Cooking Steps

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