Created By: Kelli & Peter Bronski, authors of Artisanal Gluten-free Cooking
- • 1 to 1 1/2 cups – Bgreen Food Organic BAKE MORE™ Buckwheat Flour
- • 2 lbs. – starchy potatoes (3-5)
- • 2 eggs, beaten
- • salt
- • marinara or your favorite sauce
- • 1 – 14.5 oz can diced tomatoes
- • 1 tbsp – dried basil
- • 2 tsp – garlic powder
- • 1 tsp – salt
Preheat oven to 350° F.
Pierce potatoes multiple times on each side with a fork, place directly on rack in the oven. Bake for about 1 hour or until soft (Alternatively you can microwave them on high for 10 to 15 minutes). Let cool.
When cool enough to handle, cut open each potato and scoop out flesh. Put flesh through a ricer, Foley mill, or mash with a potato masher, being careful to create a smooth, but not pasty, consistency.
Mound potatoes on a work surface and create well in the middle. Add the beaten eggs, 1 cup flour, and salt. Work mixture with your hands to form a dough. Add additional flour as needed to form a smooth dough that is not sticky, but not too stiff.
Dice the dough into quarters and squeeze/roll the dough into a snakelike roll about ½ inch in diameter. Dough will be tender. Cut snake into ¾-inch segments and roll each segment over the tines of a fork to create grooves (these are purely cosmetic and not strictly necessary, though they will make your gnocchi look nice and hold more sauce. Set completed gnocchi aside, tossing with flour to prevent them from getting sticky. Repeat with remaining dough.
Bring a large pot of salted water to a boil. Add gnocchi in batches. When you initially drop them in water, they will sink. Once they float continue to let them boil for 2 to 3 minutes. Remove from the water with a slotted spoon and place in a colander to allow any excess water to drain.
Toss the gnocchi with sauce and serve.
Puree all ingredients in a blender and then heat in a saucepan. Serve over the gnocchi.
Truly Extraordinary Black Rice Pudding
Add the water and Light Coconut Milk to a medium pot. Make sure that you store thoroughly to ensure the coconut milk and water are evenly mixed. When the mixture just begins to steam, reduce heat and simmer over med-low heat.
Add rice and stir until liquid is absorbed and rice is creamy. Cover and cook on medium-low for 15 minutes.
Add the Orange Zest, Vanilla, cover and cook for 10 minutes.
At this point stir in sugar and salt. Cook for 5 minutes more until rice is tender, yet slightly firm consistency.
Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well chilled, at least 3 hours. Pudding may also be served warm.
Spoon into dishes and pour a small amount of Light coconut cream on top.
Other variations you may like to try:
• Top with a dollop of chocolate sauce
• Sprinkle with cinnamon
• Garnish with a sprig of mint
• Serve with fresh mango or peach slices
- 2 cups Bgreen Food Extraordinary Black Rice
- 3 cups Water
- 1/2 cup Coconut Palm Sugar
- 13.5-15.5 oz can Light Coconut Milk
- Zest of One Orange
- 1 Vanilla Bean
Bgreen Organic Ramen Carbonara
A little bit wrong, a whole lotta right. That sound you heard was the entire nation of Italy screaming in horror at the existence of this recipe. But it's okay: we don't have to tell them. Eat this as soon as you make it; the sauce doesn't keep for long.
- 2-3 oz Bgreen Ramen Noodles
- 2 eggs
- 2 egg yolks
- 1/4 cup percorino romano, grated
- 1/4 cup parmesan, grated, plus 2 tbl for garnish
- 3 slices thick-cut bacon, sliced into lardons
- freshly ground black pepper
Whisk the 2 eggs and both cheeses together in a medium-sized bowl; set aside. Cook the bacon in a medium sauté pan over medium-low heat until crispy and fat is rendered, about 5–7 minutes. Turn off heat and set aside.
Cook the noodles according to package directions, then drain, reserving pasta water. Add the noodles to the bacon pan, and stir to coat with the fat. Add the cheese mixture and toss together, adding a few splashes of pasta water if necessary to loosen the sauce.
Divide the pasta into two bowls, and top each bowl with an egg yolk. Finish with freshly ground black pepper and parmesan cheese.
Vanilla-ginger Créme Brûlée
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 vanilla bean, split lengthwise or 1 1/12 teaspoons pure vanilla extract
- 4 egg yolks
- 2-4 tbls finely chopped crystallized ginger
- 1/4 cup firmly packed brown sugar
Preheat the oven to 300°F (150°C). Place six 3⁄4-cup (6–fl oz/180-ml) custard cups or ramekins in a large roasting pan. Set a fine-mesh sieve over a large glass measuring cup. Bring a kettle of water to a boil.
In a small heavy-bottomed saucepan, combine the cream and granulated sugar. Using the tip of a knife, scrape the vanilla seeds into the cream. Add the vanilla bean pod to the cream mixture and bring to a simmer over medium heat. Turn off the heat, cover the pan, and let steep for 15 minutes.
In a medium bowl, whisk the egg yolks until well blended. Return the cream mixture to a simmer over medium heat. Slowly add the hot cream mixture to the yolks, whisking constantly. (If using vanilla extract, stir into the custard.) Immediately pour the mixture into the sieve.
Scatter 1–2 teaspoons of ginger in each cup. Divide the custard among the cups and add enough hot water to the pan to come halfway up the sides of the cups.
Bake the crème brûlées until set but the centers jiggle when the cups are gently shaken, about 25 minutes. Using a metal spatula, transfer the ramekins to wire racks. Let the crème brûlées cool for about 30 minutes. Cover and refrigerate for at least 3 hours or up to 2 days.
Press the brown sugar through a fine-mesh strainer onto the crème brûlées, covering the surfaces completely. Using a kitchen torch, hold the flame 2 inches (5 cm) above the surface and heat until the sugar melts, bubbles, and browns, about 2 minutes. Alternatively, preheat the broiler. Place the ramekins on a rimmed baking sheet and place about 2 inches (5 cm) from the heat source. Heat until the sugar melts, bubbles, and browns, watching carefully, 2–4 minutes. Refrigerate the crème brûlées, uncovered, until the filling is cold and the topping is still brittle, at least 1 hour and up to 4 hours. Serve cold.
Coolberry™ Date and Oat Energy Bars
- 4 cups gluten-free oats
- 20 medjool dates
- 1 1/4 cups water
- 1 3/4 cups Coolberry™ or dried cherries or dried cranberries
- 2/3 cup sunflower seeds
- 3 tbls coconut oil
- 4 tbls chia seeds with 16 tbsp water
- 2 tsp cinnamon
Pre-heat oven to 375°F
Combine chia seeds and 16 tbsp water in a mug, let sit ten minutes until gel forms.
Soak Coolberry™ in a bowl with boiling water to hydrate. Let soak 10 minutes then drain water.
Pit the dates and place them in saucepan with coconut oil. Allow dates and coconut oil to melt for about five minutes – until the dates are soft. Let cool 5 min.
Place dates and coconut oil into a blender with 1 1⁄4 c water and blend until a smooth paste forms.
Combine oats, sunflower seeds, raisins, and cinnamon in a mixing bowl and stir in the date & Coolberry™ mix. Once the chia gel has formed stir this into the mix as well.
Line a 6"x9" baking tray with baking paper, or grease with coconut oil. Pour granola bar mix into baking tray and spread evenly.
Place in oven for about 35 min., until top turns golden. Remove from oven, let cool for about 15 min. to set.
Cut into bars and enjoy!
Store in an airtight container at room temperature or refrigerate
General Chang’s Chicken
Created By: Kelli & Peter Bronchi, authors of Artisanal Gluten-free Cooking
- Bgreen Food Organic BAKE MORE™ White Rice Flour
- 3 tbsp - Bgreen Food Organic 12-Month Aged Soy Sauce
- Olive Oil
- 4 – boneless, skinless chicken breasts, cubed
- 3 – garlic cloves, minced
- 1/2 cup – orange juice
- 1/2 cup – cranberry juice
- 2 tbsp – rice vinegar
- 3 tbsp – packed brown sugar
- 1 to 2 tbsp – ground fresh chili paste
- 2 tbsp – water
- Chopped scallions for garnish
Preheat 4 to 5 tbsp olive oil in a skillet or wok over high heat. Meanwhile, coat the cubed chicken breasts fully with white rice flour.
Add chicken to the oil and cook in batches, turning, until cooked through, lightly browned, and crispy on all sides. Transfer to a bowl lined with paper towels.
Add the garlic to the remaining olive oil in the skillet and cook until fragrant. Add orange juice, cranberry juice, vinegar, soy sauce, brown sugar, and chili paste. Stir to mix well. Mix 1 tbsp white rice flour with the water and stir into the sauce. Bring to a boil.
Return chicken to skillet and cook until the sauce thickens and the chicken is heated through. Garnish with chopped scallions and serve.
• Bgreen Food Organic BAKE MORE™ White Rice Flour
• 3 tbsp - Bgreen Food Organic 12-Month Aged Soy Sauce
• Olive Oil
• 4 – boneless, skinless chicken breasts, cubed
• 3 – garlic cloves, minced
• 1/2 cup – orange juice
• 1/2 cup – cranberry juice
• 2 tbsp – rice vinegar
• 3 tbsp – packed brown sugar
• 1 to 2 tbsp – ground fresh chili paste
• 2 tbsp – water
• Chopped scallions for garnish
1. Preheat 4 to 5 tbsp olive oil in a skillet or wok over high heat. Meanwhile, coat the cubed chicken breasts
fully with white rice flour.
2. Add chicken to the oil and cook in batches, turning, until cooked through, lightly browned, and crispy on
all sides. Transfer to a bowl lined with paper towels.
3. Add the garlic to the remaining olive oil in the skillet and cook until fragrant. Add orange juice,
cranberry juice, vinegar, soy sauce, brown sugar, and chili paste. Stir to mix well. Mix 1 tbsp white
rice flour with the water and stir into the sauce. Bring to a boil.
4. Return chicken to skillet and cook until the sauce thickens and the chicken is heated through. Garnish
with chopped scallions and serve.
GENERAL CHANG’S CHICKEN
CREATED BY: KELLI & PETER BRONCHI, AUTHORS OF ARTISANAL GLUTEN-FREE COOKING
BAKING MEMORIES ONE RECIPE AT A TIME