Chili

Hello Friends,



Well, since I posted a polenta recipe thinking that you needed it for the pizza I decided to make a recipe that you can have the polenta as a side with. Chili comes in different styles, there's the Texas version that has no beans, just meat and tomato. Then (I will be honest I don't know when/where it was invented) they people started to add beans. So on and so on. So here's just a basic Chili recipe (yes it has beans).

Ingredients: 

• Vegetable oil for greasing the pot. 
• 1 pound ground beef. 
• 1 onion minced. 
• 2 (12 oz) cans tomato sauce. 
• 2 (12 oz) cans pinto beans, drained. 
• 2 (12 oz) cans black beans, drained. 
• 2 teaspoons cumin. 
• 1/2 teaspoon salt.
• 1 teaspoon paprika. 
• 1-2 teaspoons cayenne pepper (add more or less by how spicy you like it) 

Saute the onion in a greased pot on MED. Add the ground beef and cook until browned. Add the tomato sauce and beans. Simmer for 5 minutes, add the spices and let cook on a low simmer for 20 minutes. If you have some polenta left over slice it up, saute in some olive oil and serve on top of the Chili. Yummy! Enjoy! 

Happy Cooking! 

Sophie aka SingingFox :3 

Polenta Deep-Dish Pizza

Hello Friends,


Now, I will be honest with you all; some people just really don't know anything about cooking, and there's nothing wrong with that! But then there are people who claim to be the best and don't even know the basics, now these people get under my skin. Now the reason I bring up this is because I had one of those moments recently. I had found the idea for Polenta Pizza on Punchfork.com (LOVE THAT SITE) and I thought "Wow, what a great idea!" so I decided to test it for my blog. I had made fresh Polenta just for the recipe because it called for "3/4 cups of Polenta" so there I am later that night testing the recipe and I put in my fresh polenta into the hot milk. I followed the directions and it did not thicken as the recipe said it would. I read through the first step probably a dozen times to make sure I did it right. NOPE, I did it all perfectly and then it dawned on me after cooking the polenta and milk for an hour with no change in texture, that this award-winning blog's writer had meant "cornmeal" CORNMEAL not Polenta! So I closed my laptop and went through the recipe blind. After a I had finished the pizza my brother came down (already have eaten dinner) tried one bite and ate 5 slices. I think that he liked it and that's coming from a kid who hates tomatoes! Well, I hope you like this recipe as much as my family likes it :)

Ingredients:

• 3/4 cups whole milk.
• 1 1/2 cups water.
• 1 1/2 cups cornmeal yellow or white. 
• 1/2 teaspoon salt.
• 1 tablespoon olive oil plus additional oil for greasing the pie pan. 
• 3/4 cups marinara.
• 1 1/2 cups mozzarella (fresh chucks or shredded is fine).
• 2 tablespoons basil pesto. 
• Pepperoni, (optional). 

Heat the milk and water on HI. Once boiling add the cornmeal, stir in slowly so clumps don't form. Cook on MED until the mixture is very very thick. Add the olive oil and salt. Mix to combine. Take a 8 inch or 9 inch pie pan and spread the milk and cornmeal mixture to form a crust. bake for 20 minutes on 350 F. Take out and cool for 5 minutes. Layer with cheese marinara and top with more cheese and pesto ( you can add the pepperoni or whatever other toppings you want) bake for 25 minutes on 350 F. Let cool for 10 minutes. Cut and serve. YUM! PIZZA!!! Enjoy! 

Happy Cooking!

Don't forget to follow my blog I post 3 days a week! 

Sophie aka SingingFox :3

Polenta

Hello Friends,


Happy Tuesday! This is a quick post because I have an hour before I need to catch my bus. Now this recipe may be quick, but the finished product has polenta flavor ;) Okay I should stay away from ever making a joke like that again.... Okay where was I? Oh yeah! So this is a recipe leading up to another recipe so this is just a small step to the actual recipe, but don't get me wrong, polenta can be on it's own, it's great for someone with a vegetarian diet who needs an alternative to meet patties, gluten-free cakes, and well, polenta pizza, yes another pizza recipe will be out soon! Now, I don't know about you, but I LOVE pizza, but it's kinda hard to find at times :/ So, I resort to making it myself. But enough of that! Let's get back to the polenta!

• 4 cups whole milk.
• 1 tablespoon butter.
• 1 cup yellow or white cornmeal. 
• 1 tablespoon heavy cream.
• Salt and pepper to taste. 

Bring the milk and butter to a boil. Slowly add the cornmeal while stirring, trying to not make lumps.

Cook for 25-30 minutes the polenta should be the thickness of over cooked oatmeal. Once the polenta is think enough, pour into a baking dish and refrigerate for 1 hour. Take out and cut into desired shapes and saute in olive oil until golden brown and enjoy as a side or whatever you want, maybe pizza? That recipe will be out tomorrow! 

Happy Cooking! 

Don't forget to Follow my blog! 

Sophie aka SingingFox :3

Wheat and Gluten Info.

Hello Friends,


This has been a very tiring week for me I have to admit! Lot's of walking and taking of buses, editing of videos, writing posts ect ect ect.  I've been meeting so many people lately it's crazy! I do enjoy my busy schedule, but I have to admit it's becoming a little too much at times. So if there is ever a post of nonsense you'll know why ;)

Since today is just-one-of-those-days I will not be posting a recipe, but an information post about gluten and substitutes for wheat.  

Too be honest fluffy white bread is delicious! I mean every kid goes through the "White Foods Stage" our taste buds dig the stuff! So why is it that we all love bread SO much? Well because one reason it's carbohydrates our bodies NEED them to survive, and we can get them without eating breads and wheat, but it's just a bit harder. Now, wheat is crop that grows in MASS quantities and once I'm sure there wasn't ANY allergies related to wheat, but times change and sure enough Celiac or Gluten Sensitive people came into our everyday lives. Now, as easy as people say it is to be gluten-free, it's not, it's actually quite hard! Gluten-free flours are more expensive than just wheat flour and once again that comes to the fact that we are mass producing wheat, if you pay attention to how much wheat you eat it's INSANE! Let's make up a day of meals (just for example).


So you wake up,  have breakfast and you eat: 2 eggs, 2 slices of toast and a cup of coffee. Okay that's a good breakfast, but then you are having toast! Yes, toast is delicious, but that's 2 gluten points (yes we are keeping score now). Okay and then for lunch let's say you go to a restaurant for your lunch break and you eat: A turkey sub, some potato chips and (let's be healthy) a bottle of water. So now you get 3 more gluten points from the sub alone, so now you are at 5 GP (Gluten points). Now you have a snack and you eat: A granola bar and a couple of crackers.  Crackers means another GP so now you have 6 GP. Now you have dinner, you eat: Pasta with tomato sauce, some salad and a couple slices of garlic bread. Your sum is 15 GP. That's a lot of wheat and carbs! Now once again there is nothing wrong with carbs, but too much is bad, just like everything; too much of salt will taste bad, too much time staring at a computer will hurt your eyes and too much time not sleeping is not good. So you see how too much wheat is bad? So, you can eat wheat, I even do it on occasion (Shhh),but eating it too often and too much is not a good thing. Now if you're Celiac it's another story! Now, why is wheat everywhere? Well because it's cheap it's easy to grow and it grows fast! Even some sausage has wheat as a filler O.o

Thus back to the mass amounts of wheat on the planet. We grow this stuff so much it's coming out of our ears! Okay not really, but you get the picture it's a lot of wheat! The wheat our great grandparents ate was clean and healthier than the wheat today, whys that because GMO OH NO! Yes Genetically Modified Organisms the wheat was once very very good for you because it was a natural grain from the earth, but once GMO came into the picture it's been very very bad for you! Now would you eat milk with GMO in it? Or what about meat or veggies with GMO would you eat them? Nope! What's GMO you ask? Well in the simplest words it's growth hormones, and if consumed on a regular basis food with GMO can effect your growth.....
So all in all eating shouldn't be complicated, but sadly it is for a lot of the people with special diets.
That concludes my rant for today. Thanks for reading, I love you all!

Happy Cooking!

Sophie aka SingingFox :3

Cinnamon Rolls!

Hello Friends,


Also known as Sweet Rolls this classic is something all gluten-free folk can't live without! I had never really worked with instant dry yeast until recently, so I decided to make as many things as I could using it; somehow in there I came across the idea to make cinnamon rolls! So I give you the gift of foodie heaven. ;)

Cinnamon Rolls

Ingredients: 

Dough

• 3/4 cup milk (use whole milk).
• 1/2 cup + 1 tablespoon sugar.
• 1/2 cup (1 stick) salted butter, cut into pieces.
• 1 1/2 teaspoons salt.
• 1/3 cup warm water.
• 4 1/2 teaspoons (2 packets) active dry yeast. 
• 3 eggs. 
• 4 1/2 cups of Sorghum Flour Blend
• 2 teaspoons xanthan gum.

Ingredients: 

Filling

• 1/4 cup melted butter. 
• 3/4 cup sugar.
• 3 tablespoons ground cinnamon.

Ingredients:

Glaze 

• 1 cup confectioners' sugar.
• 3 tablespoons milk. 

To make the dough: Scald the milk in a small pot, remove from the heat and add 1/2 cup of sugar, butter, salt. Cool to lukewarm. Combine the warm water, remaining 1 tablespoon of sugar, and yeast in a medium bowl and let it stand until the mixture is foamy, that means the yeast is alive! Add the lukewarm milk mixture and eggs to the yeast mixture and stir to combine. Add the flour blend and the xanthan gum. Mix well and form the (now dough) dough into a ball. Add more flour blend if you need it to make the dough soft and smooth and only a little tacky. Roll out the dough between to large sheets of plastic wrap. 

To fill the dough: Brush the rolled out dough with with the melted butter and mix the sugar and cinnamon and sprinkle on the dough. Roll up the dough to form a 24 inch long roll. Pinch the long edge to seal. Slice the roll  into 16 equal sections, each about 1 1/2 inches thick. Lay each roll out on a baking sheet, let sit in a warm location for 30 minutes. Once the have risen bake the rolls for 25-30 minutes on 350 F They will be hot and golden! Yum! Let them cool for 15 minutes. To make the glaze: mix the confectioners' sugar and milk. Drizzle the glaze over the warm rolls. Enjoy! 

Happy Baking! 

Sophie aka SingingFox :3

Sweet and Salty Date Balls

Hello Friends,


I will be honest with you my weekend was very busy. I went to Jam Fest, I had to babysit and I had gig at Strange Brew. So I'm very sorry, but I came unprepared :( But, I planned ahead, in case such a problem happened such as this. A delicious snack/dessert and it only takes 3 ingredients and it's gluten-free, vegan, raw and paleo!    

Sweet and Salty Date Balls

Ingredients: 

• 1 cup of salted cashews. 
• 2 cups of dates.
• 3 tablespoons of coconut oil.

In your food processor, grind the cashews into a butter. Add the dates and pulse until combined and smooth.   Add the coconut oil and pulse until mixed. Roll out into balls and place on a plate. Refrigerate for 30 minutes or until the surface isn't oily. Enjoy!  

Happy Cooking!

Sophie aka SingingFox :3

Mochi!

Hello Friends,


What is this? Another post in one day???? Yes it is! We are making Mochi!
Sweet and sticky this Japanese dessert is as fun to make as it is to eat!

• 2 tablespoons of sugar. 
• 1/2 cup of Mochiko  (this is a MUST)
• 1/2 cup of  hot water. 
• About 1/2 cup of potato starch.

In a small glass bowl dissolve the sugar in the water. Stir in the Mochiko so it's the consistency of heavy cream. Steam the mixture for 15 minutes. No peeking! Remove the bowl careful not to burn your fingers from the steam. With a spatula remove the Mochi from the bowl onto a generous dusting of potato starch. Cover your hands with more potato starch roll out the Mochi and cut into small 1/2 inch cubes. Toss in potato starch. Use it as a topping for ice cream or any dessert of choice! Enjoy! 

Happy Cooking!

Sophie aka SingingFox :3   

Chicken Fried Noodles!

Hello Friends,


It's been a long week for me (not to mention the crazy weather we have been having) and I'm ready for it to be done! Thursday is upon us and what better way to get through the day then Chicken Fried Noodles, this recipe was constructed from a dish I order from my local Chinese restaurant, they call it "Singapore" it's a stir fry with fresh rice noodles and veggies yum! But the taste was so different that I had a hard time making it the same. After many fails I succeeded! So I bring to you from your's truly....

Chicken Fried Noodles

• 4 bunches of dried Vietnamese rice noodles.
• 1/2 cup of chopped green onions.
• 2 stalks of celery chopped.
• 1/2 cup chopped white onion.
• 2 carrots chopped.
• 1 cup of sliced meat or if you are vegetarian use portobello mushroom. 
• 1 tablespoon of sesame seed oil. 
• A splash of soy sauce. 
• 2 eggs. 

Feeds: 4 people as a side dish or 2 for a main course. 

Boil the noodles in water for 7 minutes or until soft and chewy kinda like springy fresh rice. Heat a pan on MED add the sesame oil and soy sauce. Saute the meat/mushroom for 1 minute add the veggies and saute until tender. Add the noodles and saute for 30 seconds. Crack the 2 eggs in a bowl and whisk. Pour the whisked eggs to the cooking stir fry and cook until the egg is solid. Serve hot and fresh! 

Enjoy! 

Happy Cooking! 

Sophie aka SingingFox :3 

Vegan Tamales.

Hello Friends,


Today's recipe is a Mexican classic with a twist; vegan tamales! I have always loved tamales, but sometimes it's hard to find them. When I lived in Florida a Mexican bakery would supply my craving every Friday (if you came in before 12:00). Austin, TX doesn't have a Mexican bakery I have found yet, so my tamale craving went on a craving, until I went to the Trail of Lights last year with some friends another foodie friend of mine (Dancing Dog) saw a food vendor selling tamales (tamale nirvana) I was so happy I had missed them so much! Warm and soft full of silky chicken (they were out of pork) I ate my tamales happily! Now I'm tired of waiting for such events just for some tamales! I'm making my own darn it! So last night I made some (SO GOOD) and here I am sharing my tamale recipe with you all!

• 30 dried corn husks.
• 1 3/4 cups of vegetable oil.
• 3 cups tamale flour.
• 2 cups of lukewarm water.
• 1 teaspoon of salt. 
• 5 cups of button mushrooms chopped.
• 2 teaspoons cumin. 
• 1 teaspoon paprika.
• 1 1/2 teaspoons garlic powder. 
• 1 teaspoon salt. 

Soak the dried husks in cold water for 30 minutes. Beat the oil for 7-10 minutes. In another bowl mix tamale flour, water and salt. Add the tamale flour dough too the oil and beat for 5 minutes, set aside the tamale batter while you prepare the filling. Saute the chopped button mushrooms in a tablespoon of vegetable oil. Add the cumin, paprika, garlic powder and salt and saute until hot and cooked. Remove the husks from the water and fill each one with about 1/3 of a cup of the tamale batter, add some of the mushroom and close up and tie with cooking yarn the uncooked tamale. Pack all the uncooked tamales in a large steamer and place more dried husks, a plastic shopping bag and a dry cloth on top. Lid the steamer and steam for 45-50 minutes. Remove from steamer and plate, enjoy with fresh salsa or any sauce you like. Tamales + Moi = a happy girl ;) 

Happy Cooking! 

Sophie aka SingingFox :3

Fruit Tart

Hello Friends,

I've been such a good blog hostess this week I have to admit! 3 whole recipes what? That's un-heard of,  anyway enough praise for me. I'm bringing to you something magical, something so amazing you might even dance a little. I bring you a gluten-free fruit tart!!!! Whoo hooo! Happy day! 

Fruit Tart 

Tart Crust: 

• 3 tablespoons of salted butter. 
• 1/4 cup + 1 tablespoon of confectioners' sugar. 
• 2 egg yolks.
• 1 egg
• 1/2 sorghum flour blend
• 1/2 teaspoon xanthan gum. 

Cream the butter and sugar together. Add the egg yolks and egg, beat together until combined. In a separate bowl whisk the flour and xanthan gum together. Mix the egg mixture and flour mixture together. The dough should be like firm cookie dough. Wrap in plastic wrap and chill for 30 minutes in the refrigerator. Roll out dough 1/4 inch think and lay it in the tart pan cut off extra dough on sides, but leave about 3 inches around the edges because the dough will shrink. Place a large piece of parchment paper on the dough in the pan and fill with baking weights or dried beans or rice. bake for 15 minutes on 350F, remove parchment paper and weights and bake for an additional 5 minutes. Let cool for 10 minutes before removing from pan and then setting aside for cream and fruit.

Pastry Cream: 

• 1/4 cups + 2 tablespoons sugar.
• 3 tablespoons cornstarch. 
• 3 egg yolks. 
• 1 1/2 cups whole milk (no 1%).
• 1 tablespoon salted butter. 
• 1 1/2 teaspoons vanilla extract. 
• 1/2 cup heavy cream.

Whisk the sugar and cornstarch together. Add the egg yolks and set aside. Heat the milk in a small pot until in boils. Temper the egg mixture and the milk by adding a little bit of milk to the egg mixture while you still whisk continue to do this until most of the milk is in the egg mixture. Add all the egg and milk mixture into the pot and heat until it starts to thicken. Add the butter and vanilla and whisk until combined. Wrap plastic wrap on top and put the plastic wrap on top of the custard so a skin doesn't form. Chill for 30 minutes. Whip the heavy cream into whipped cream and add the custard and continue to whip. Fill the tart shell with the pastry cream. Take desired fruit such as strawberries, kiwi or oranges and slice thin, arrange fruit in any way you like. Chill the tart for 2 hours so it can set. Enjoy! 

Happy Cooking! 

Sophie aka SingingFox :3  

Gluten-Free Flour Blend: Savory Basics

Hello Friends,

This gluten-free flour blend is great for crusts, thickeners, breads ect.

• 1 1/4 cups brown rice flour. 
• 3/4 cups sorghum flour. 
• 2/3 cups cornstarch. 
• 1/4 cups potato starch.
• 1 tablespoon + teaspoon potato flour.
• 1 teaspoon xanthan gum.

Mix together and store in a air tight canister or Tupperware keeps fresh for up to 6 months. 

Brown rice flour is about 3 dollars I think you can buy it at most grocery stores. Sorghum is a little more exotic most health food stores will have it for about 3-4 dollars. Cornstarch is super cheap 99 cents at any grocery store. Potato flour (flour and starch are different) health food stores should carry it 3 dollars. Xanthan gum is about 10 dollars at any health food store I buy mine in bulk at Central Market for about 1 dollar.   

Let them eat cake!

Hello Friends,

I was trying to think of what to start this post with, and nothing seemed quite right except this.
Cake........

Mocha Cake with Chocolate Buttercream Frosting

• 2 cups of sugar.
• 1 3/4 cups of my rice flour blend
• 3/4 cup of cocoa powder.
• 1 teaspoons of baking powder.
• 2 teaspoons of baking soda.
• 1 teaspoon of salt.
• 2 eggs.
• 1 cup of plain yogurt
• 1 cup of espresso
• 1/2 cup of vegetable oil.
• 3 teaspoons of vanilla.

Heat oven to 350F. Grease and line two 9inch cake pans with parchment paper. Mix all the dry ingredients in a large bowl. Add all the rest of the ingredients and mix until smooth; batter will be very runny. Pour batter evenly into each pan and bake for 30-35. Let cool for 10 minutes. Remove from the pans and set aside while you make the frosting.

Frosting: 

•  1 cup (2 sticks) of butter.
• 3 1/2 cups of confectioners' sugar.
• 1/2 cocoa powder.
• 1/2 teaspoon of salt 
• 2 teaspoons of vanilla.
• 4 tablespoons of heavy cream or milk.

Whip the butter until creamy in a bowl with an electric mixer. Sift in the sugar and cocoa. Whip until combined. Add the rest of the ingredients and whip until smooth and creamy. Frost the cake to your liking and enjoy!

Happy Baking! 

Sophie aka Singing Fox! :3 

Happy New Year!

Hello Friends,

It's been a very long week for myself and probably for you also. I got terribly sick and didn't feel like doing anything but sleep, so I did. It's 2013 and that's great, but in a way I know I will always miss 2012, a year when I met people I love and always will, I made myself learn 3 instruments, I got on a stage and sang and of course I made this blog, so much more has happened, but that would take too long to name everything. Goodbye 2012 and hello 2013 and all the surprises you have in store for me. What better way to start off the new year, but nun other then healthy crust-less quiche yum! 

Crust-less Quiche 

• 1/2 cup + 1 tablespoon of Garbanzo Bean flour. 
• 1 tsp of salt.
• 1 tsp baking powder.
• 2 eggs.
• 1 cup of whole milk
• 1 stick of butter.
• 2 shallots.
• 1/2 cup of locks.
• 1 cup of cheese.

Preheat the oven to 350F. Mince the shallots and set aside. Mix the flour, salt and baking powder. Melt the butter in the microwave or a saucepan (DO NOT BURN). Add the melted butter in the flour mixture and mix into a paste, add the milk and eggs and stir until smooth. Season to taste with salt and pepper. Mix in the cheese, locks and shallots. Pour the batter into a baking dish; bake for 30 minutes or until golden brown. Enjoy! 

Happy Cooking! 

Sophie aka Singing Fox :3