I'm pretty sure I got this recipe from the internet, and I'm fairly sure this is more or less the way it was when I got it, but I've been using it for years, and no longer remember the source.
1 c bob's red mill ap gf flour
1 c *milk
1 T sugar
2 T baking powder
2 T oil
1/4 tsp salt
1 tsp vanilla (optional. omit if you use vanilla milk)
Mix everything together in a big bowl, and allow to stand a few minutes while your waffle iron heats up. Letting it stand helps eliminate that "first waffle" syndrome. Spray your iron well with Pam (i use the grilling/high temp one, cause it's the only soy-free one I've found) and cook. For me, it takes 4-5 minutes per waffle, which is 4-5 times as long as my iron seems to think it should, but it doesn't know anything about gluten and egg free waffles. =D
GK's Notes: Hain brand Baking Powder is corn free, but it's single-acting, which means it starts reacting as soon as you get it wet, and what you see is what you get, regarding rising action, so you don't want to delay cooking once you mix your batter. I haven't actually used this recipe with the Hains, so I'm not terribly certain it will work, but I use this same recipe for my pancakes, and they still come out good.
You can use ANY kind of milk here--whatever you have on hand is fine. It's particularly good with vanilla hemp milk, but I usually use rice milk, and it's great. In fact, they're probably crisper with the rice milk. You can easily take a slow weekend morning and make a double or triple batch and freeze the leftovers and use them all week. The recipe doubles very well, and even triples fine, though the end waffles may be a different texture than the beginning ones... They are also very good with a bit of cinnamon added. I don't get to do that too often, cause the hubs doesn't like cinnamon. =( Boo on him...lol!
9/16/2011
9/07/2011
black bean and spinach enchiladas
Spinach & Black Bean Enchiladas
10 mission brand corn tortillas
1-2 T oil
1 yellow onion, chopped
8 oz spinach, chopped
1 can black beans
1 package Daiya cheddar style "cheese"
s&p to taste
a few dashes of Smoked Chipotle flavor Tabasco
3 cups enchilada sauce (see below)
Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.
For each tortilla, add 2-3 heaping tablespoons of filling. Sprinkle a scant handful of the Daiya on top of the filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.
*My special, "secret" enchilada sauce recipe: Start with Ortega brand taco sauce. Yes, I'm blushing. Add about a tablespoon of cumin, maybe 3/4 tablespoon garlic powder and a few dashes Smoked Chipotle Tabasco. Mix well.
I have to admit I'm not terribly sure on the seasoning amounts on the sauce, because A: I didn't measure in the first place and B: I was working with the handicap of being on vacation and not having brought enough sauce, so I only had 2 cups anyway. It most assuredly needed that extra cup--but in spite of the lack, these were AMAZING!! Well, for someone who hasn't had any enchiladas in two years because of a recently discovered intolerance for gluten and dairy, and whose first (and only until now) attempt at homemade enchiladas had been a huge flop! I mean, they tasted like enchiladas, so, you know. Yay!
10 mission brand corn tortillas
1-2 T oil
1 yellow onion, chopped
8 oz spinach, chopped
1 can black beans
1 package Daiya cheddar style "cheese"
s&p to taste
a few dashes of Smoked Chipotle flavor Tabasco
3 cups enchilada sauce (see below)
Saute the onion in vegetable oil. Add the spinach and saute until the spinach is thoroughly cooked. Add the black beans and 1 cup of the enchilada sauce. Add a few more spoonfuls of sauce into a 9x13 casserole, just enough to cover.
For each tortilla, add 2-3 heaping tablespoons of filling. Sprinkle a scant handful of the Daiya on top of the filling. Wrap each tortilla and place tightly into the casserole. Pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 45 minutes, until bubbling.
*My special, "secret" enchilada sauce recipe: Start with Ortega brand taco sauce. Yes, I'm blushing. Add about a tablespoon of cumin, maybe 3/4 tablespoon garlic powder and a few dashes Smoked Chipotle Tabasco. Mix well.
I have to admit I'm not terribly sure on the seasoning amounts on the sauce, because A: I didn't measure in the first place and B: I was working with the handicap of being on vacation and not having brought enough sauce, so I only had 2 cups anyway. It most assuredly needed that extra cup--but in spite of the lack, these were AMAZING!! Well, for someone who hasn't had any enchiladas in two years because of a recently discovered intolerance for gluten and dairy, and whose first (and only until now) attempt at homemade enchiladas had been a huge flop! I mean, they tasted like enchiladas, so, you know. Yay!
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