recipe

KNR, p. 262 “Reduced-Gluten Cheesy Rustic Pie Crust”

 

 

We have been moving toward a gluten-free diet in our house – not completely, but definitely reduced. Sheila has experimented with flour combinations and this flavor-packed crust is a soft version that stands up to hearty veggie fillings. The flavor in the crust complements all veggie and some meat fillings. We have a Savory Tomato-Squash filling that when combined with this crust, is delicioso! Give the crust a try.  🙂

 

"Reduced-Gluten Cheesy Rustic Pie Crust"
Author: 
Recipe type: Pie Crust
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup all-purpose flour + 1 Tablespoon for roll-out
  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup fine ground almond flour
  • 1/2 teaspoon sea salt
  • 1 cup butter (straight butter, or butter with canola oil added)
  • 1/4 cup shredded thin, cheddar mix
  • 1 Tablespoon grated parmesan cheese
  • 4-5 Tablespoons cold water
  • Plastic wrap
  • Parchment paper, 15” wide
Instructions
  1. Place all flours (except 1 Tablespoon) and sea salt in large mixing bowl, and whisk to combine.
  2. Dice butter into 1/4 inch pieces and add to bowl.
  3. Add cheddar and Parmesan cheeses to the bowl.
  4. Use pastry blender and cut butter and cheeses into the dry ingredients, until well blended and resembles pea sized clumps.
  5. Make a well in the center of the mixture and pour in water.
  6. Use hands to combine water and the rest of the mixture until dough comes together.
  7. Form into a disk (about 1 to 1.5 inches thick), then cover in plastic wrap and refrigerate for no more than an hour.
  8. Prep your chosen pie filling while waiting for the dough to chill.
  9. When ready to roll out the dough, get two large pieces of parchment paper ready, one to place under the dough and one to place on top. Sprinkle small amount of all-purpose flour on the bottom paper, center the disk on the sheet, and sprinkle small amount of flour on the disk.
  10. Roll out the dough between the papers until 12” in diameter, keeping it centered.
  11. Remove the top paper and trim the extra dough from the 12” circle.
  12. Place the circle of dough (still centered on the paper) onto a disposable aluminum cookie sheet.
  13. It is ready to receive the savory filling of your choice.
  14. Place the filling in the center, leaving a 1.5 to 2 inch edge all around.

This dough can be folded and pleated easily to create the rustic look, and will hold in the moisture from the filling. 

*Tips:

Bake on bottom oven rack after filled for ‘no-soggy-bottom.’

Time and temperature depends on your chosen filling, but between 350 and 400 degrees for 50-60 minutes are the target ranges.

Enjoy!

 

 

 

KNR, p. 260 “Summer Macaroni Tuna Casserole”

 

We don’t grill on rainy days during the summer, but sometimes we want a hearty meal without heating up the oven. Sheila’s mom taught this recipe to her when she was learning how to cook. Easy, tasty, foolproof, and ready a few minutes after the macaroni is done. If you want to serve it absolutely cold, it takes a little longer, but we never wait that long.

 

Sheila laughed and pronounced it dead-body-proof as well, since she practiced the recipe on her mom and dad several times as a teen, and they lived.

 

"Summer Macaroni Tuna Casserole"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 8 oz box small elbow macaroni uncooked – about 2 cups
  • 1/2 teaspoon butter/margarine for macaroni water
  • 1 teaspoon sea salt for water
  • 2 5oz cans tuna
  • 1 8oz can very young small sweet peas
  • 1 cup mayo
  • 1/2 cup crumbled, seasoned croutons
Instructions
  1. Fill 4 quart pot halfway with water and bring to a boil.
  2. Add teaspoon sea salt to water or to taste.
  3. Add uncooked macaroni to water, and return to boil.
  4. Add teaspoon margarine to water (keeps macaroni from sticking to itself).
  5. Boil for 8-10 minutes until ‘al dente’ (firm), stirring occasionally.
  6. Pour into colander, drain well, and return macaroni to the pot.
  7. Drain water/oil from the tuna cans and add tuna to the macaroni pot.
  8. Drain liquid from peas and add to the macaroni pot.
  9. Add mayo to the pot and lightly toss all ingredients together.
  10. Arrange contents of pot in serving dish and sprinkle crumbled croutons on top.
  11. Chill in refrigerator for up to an hour and serve.

Note: The versatility of this dish is that it can be served hot as well. The prep is exactly the same, except that once the ingredients are combined in the pot, they should be transferred to a baking dish. Bake at 350 for about 30 minutes or until heated through.

Tastes great hot or cold, but in the summer, we always serve it cold.


Enjoy!

 

*Photos by Patti Phillips

 

 

 

KNR, p. 257 “Jalapeno Tex-Mex Cheese Bread”

 

 

 

During the pandemic, we’ve tried a few quick bread recipes, because yeast cannot be found anywhere. This bread is so creamy and moist that it’s going to be on the menu at the Kerrian house long after Covid19 has left the planet. Sheila played around with the balance of peppers, and finally decided to leave out habanero pepper, since that one is harder to find in the average grocery store. We can toast the cheesy bread for breakfast or serve it for lunch/dinner with chili.

 

"Jalapeno Mexican Cheese Bread"
Author: 
Recipe type: bread
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 1/4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 Tablespoon brown sugar
  • 1 teaspoon powdered garlic
  • 1 teaspoon sea salt
  • 6 ounces (1 package) shredded Mexican 3 or 4 cheese mix
  • 1/4 cup drained, diced jalapeno peppers (canned Old El Paso works well)
  • 2 Tablespoons diced fresh red bell pepper
  • 1 extra large egg
  • 1 cup 2 % milk
  • 3 Tablespoons melted margarine
Instructions
  1. Thoroughly whisk dry ingredients together in large bowl.
  2. Add shredded cheese, jalapeno peppers, and red bell pepper, and stir.
  3. Combine milk, egg, and butter in small bowl and beat lightly with a fork.
  4. Make a well in the center of the cheese/flour combination and pour the liquid into the well. Blend dry and wet ingredients together with a large spoon, being careful to spread the peppers throughout.
  5. Pour the mixture into a greased and floured 9”x5” bread pan.
  6. Bake for 45+ minutes in 350 degree oven until golden brown on top and done in the center - skewer inserted in center will come out clean. Edges of the loaf should pull away from the sides of the pan in final five minutes of baking.
  7. Cool in the pan on a rack. Slice, serve and enjoy.

 

First and foremost, the listed ingredients have been easy to find at the store. We make extra every time and pass it around to the neighbors. Give it a try.  🙂

 

* Photos taken in the Kerrian Kitchen

 

 

 

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