Mango Black Bean Salsa
* 1 mango – peeled, seeded and diced
* 1 avocado – peeled, pitted, and diced
* 4 medium tomatoes, diced
* 1/2 cup chopped fresh parsley
* 3 cloves garlic, minced
* 1 teaspoon salt
* 2 tablespoons fresh lime juice
* 1/4 cup chopped red onion
* 3 tablespoons olive oil
* 1 can black beans, washed & drained
2 lbs potatoes
8 oz green beans
1 tbsp lemon zest
1/4 cup lemon juice
2 tbsp Dijon mustard
1 tsp salt
Black pepper to taste
1/3 cup olive oil
1/3 cup fresh chives
Best if you make it ahead and cool overnight.
3 TBL rice vinegar
1 ½ cups mayo
1 ½ Tsp curry powder (I actually do 1 TBL)
3 bags of shredded angle hair cabbage
1 1/4 Cup dry roasted peanuts
1 bunch of green onions
Feeds 8-10 people
Better if you put dressing on at the last minute. (I don’t add all the dressing either because it seems like too much)
Gluten Free Bread, thanks to Quincy Hunt
On page 40 she has her flour mix formulas.
The one I used was the Featherlight Rice Flour Mix. For the wedding I used up all the cornstarch in the house.
Rice flour 3 cups
Tapioca flour 3 cups
Cornstarch 3 cups
*Potato Flour 3 tablespoons
Once you have your flour mix, you proceed to page 72 for the “Basic Featherlight Rice Bread”
She presents 3 different sizes. I think I made “large” and divided it up into two normal loaf pans. (And then I made it again with honey instead of sugar. See notes below.)
Featherlight Right Flour Mix – 4 cups
Xanthan Gum – 3 teaspoons
(I dropped the gelatin to be safe. She adds it for extra )
Egg Replacer – 2 teaspoons
Salt – 1 teaspoon
* Sugar – 1/4 cup (See note about honey)
Dry milk or nondairy substitute – 1/2 cup (I use almond meal. Or I drop this.)
Dry Yeast – 2.25 teaspoons (I don’t really measure yeast. For any size batch, you put in the same amount. 1 loaf = about 2 tsp. 2 loafs = about 2 tsp.)
Eggs – Bette says 1 egg + 3 whites. I say two eggs because I don’t like throwing away yolks.
Margarine or butter – 1/3 cup (I substituted a scant 1/3 cup vegetable oil for those that couldn’t have butter.)
Dough enhancer or vinegar – 1 teaspoon. (I use Apple Cider Vinegar. I used to ignore this, but it really does help the bread last longer.)
* Honey 4 teaspoons (1/4 cup) (See note about sugar)
Water 2 cups – more or less
* For sweeteners, for this double batch, you’ll basically need about 1/2 cup of sweet stuff. It just so happens that some of it shows up in the dry section and some of it shows up in the wet section.
Then, for your sister, I did one with 1/2 cup of honey. I find that honey browns really quickly so you have to watch those loaves closely.
I don’t think I ever mixed honey and sugar. Didn’t see the point given the allergy situation.
I don’t time the rise. I just fill the pan halfway and wait for it to almost double. Don’t let it over-rise or they’ll end up falling over.
400 degree oven.
I bake for 47 min and then test with toothpick. (It doesn’t ever come out completely clean. You just want to see less goo. Hard to describe.)
It’s probably about 55 when it’s done – but every loaf seems to have it’s own personality.
She bakes for 50-60 min.
The dough is like cake batter — not like bread dough. Softer. More wet — even though I seldom add all 2 cups of water. I pre-measure 2 cups of water and only let myself use that much. I add about half of the water and then add the rest slowly. I use a spoon to spoon it out into the pans. Don’t even bother trying to hand knead this stuff. Use a mixer or die.
When you take the bread out — LET IT REST. Don’t cut into it right away. The middle is usually still more wet than the outsides. Let things cool and even out and you’ll enjoy the bread so much more.