Thursday, April 17, 2008

Whoopee! Aieyieaie!

There were yells of joy at the Toasty-Toes Mansion today. Crackers. Crackers brought us the gift of exuberant joy! We are wheat free here and are really missing crackers. and bread. and cookies. and tortillas. But today! today we ate crackers. And, they are good by anyone's standards- not just those freaky gluten free freaky weirdos.
I need to thank my aunt Denise (who is my hero by the way- I always say I want to be her when I grow up). Anyhow, she sent me an email about a dinner menu site. Saving Dinner. This reminded me of another menu service that I had read about and was wanting to try. KITCHEN MUSE. I read about them over at my friend Val's. (aren't I crazy link happy today???)
Anyhow, I chose Kitchen Muse over Saving dinner, simply because they use whole foods and everything can be modified to be gluten free. And from this, I gained the best recipe for GF crackers EVER!!!!
Oh, and also, a nice Finnish Summer soup recipe.

These two recipes were freebies on the site, but my menu for next week came in and I am uber excited to try it out. everything looks delicious.

Finnish Summer Soup
Ingredients Directions
2 c chicken stock (or water)
6 small potatoes, peeled and halved
1/8 teaspoon pepper
2 tablespoons butter
6 green onions, cut into 3-inch lengths
½ # carrots
½ # young fresh green beans, cut into 1-
inch lengths
2 cups peas, fresh shelled (or frozen)
1 c cream
1 c milk
3 T unbleached flour or brown rice flour
Sea salt to taste
Heat water to boiling in a wide 5-quart pan;
add potatoes.
Reduce heat; cover and simmer for 5 minutes.
Add salt, pepper, butter, onions, carrots, and
green beans; simmer for 8 more minutes.
Add peas and cook for another 2 minutes or
until vegetables are crisp-tender.
In a small bowl, stir together milk, cream and
flour until smooth; stir into simmering
Cook, stirring until soup slightly thickened
(about 5 minutes)
Serve with cream cheese on rye and oat
cracker (see recipe)
Dairy free: replace milk and cream with a nut
This traditional Finnish vegetable
soup is known as "summer soup"
because it is made with the first
new vegetables of summer and
traditionally always contained milk
or cream along with stock.

Finnish Oat and Rye Crackers
Ingredients Directions
2 cups rolled oats
2 cups rye flour
2 teaspoons baking powder
1 pinch salt
1 cup milk
! T yogurt
3/4 cup melted butter or coconut oil
1 tablespoon rapadura
Mix oats with rye flour, milk and yogurt. Cover
and leave in a warm spot overnight. Add the rest
of the ingredients and a little mor emilk if dough
is to stiff. Roll thin.
Bake on a cookie sheet at 400 degrees for about
10 minutes- watching carefully.
Once cooled, break into pieces for serving.
Gluten free: Use 2 cup certified gluten free
oats and 2 cups gluten free flour blend with 2 t
xantham gum.

These recipes belong to the Kitchen Muse and were copied from her free recipe list. The cost of one month's menus is just 9.00. So far, just for the cracker recipe, it has been worth every red penny. Oh, and you can thank her for an accurate and detailed recipe. No vagueness for her. Which is why she gets paid.


Val said...
This comment has been removed by the author.
Val said...

Sorry Bekca... that was me.

I just gave a friend of mine my subscription to them. They are not quite right for us... but she is gluten free and she is enjoying it. I will send her your link about the crackers. :)

Good to 'see' you!