Cameron Rice

Gluten-Free, Soy-Free, Nut-Free, Low Dairy

We had some friends stay with us for a while and they had a delicious way of preparing Ramen Noodles. I made a few tweaks and now it is a favorite use of left over rice that is a GF equivalent. This is a great warm, savory dish.

1/2 cup cooked rice
1 tsp bullion (chicken)
3/4 cup water
1 tsp lemon juice
Parmesan, grated

Place cold rice in microwave safe bowl, sprinkle with bullion.  Pour water around outer edge of the rice.  add lemon juice.  Microwave about 1min 30 sec or until bottom of bowl is warm.  Rice should be rehydrated.  Sprinkle with desired amount of Parmesan, and serve.

Notes:
I like to leave some of the bullion on the rice as it heats which is why I pour the water around the edge, about half of the bullion gets in the water. To reduce chance of soy use chicken broth or avoid MSG or Hydrogenated Soy protein in the bullion.

This recipe could be adapted for starting from scratch: Rice cooker
3 cups dry rice
4 cups water
4 tsp bullion
 After cooking Stir in:
4 tsp lemon
Top each serving with:
Parmesan
leaving some of the bullion on top of the rice.

Hot Birdseed

Gluten-free, Soy-Free, Nut-Free, Dairy-Free, Eggless

I love hot cereal, but found it hard to find enough variety with my new found food intolerances.  Then I found Millet, which is commonly found as a cheap filler in birdseed. Those small round grains are only 18 cents a pound at Winco, and they cook up similar to grits.  They are pretty thirsty, make sure they have plenty of water to soak up.

1 cup millet
4 cup water

Place in Rice cooker.  Once cooked, sprinkle with something sweet (brown sugar and raisins) and pour some milk alternative (Goats milk) and eat.

Notes:
Make sure grains are soft and well cooked.  They taste fine when they are a little drier, but they do not reheat well. Reheat with added liquid to rehydrate millet.  May wish to store in fridge with a bit of water. If desiring more granola texture, decrease water to 3 cups. A savory version can be done with butter and salt and pepper.

Yams in a Pan

Gluten-Free, Soy-free, Nut-free, Dairy-Free, Eggless
I enjoy the candied yams, especially the pineapple and apple version my mother-in-law makes.  I frequently could not satisfy that craving due to the hour that it typically takes before it it ready.  Hence this recipe.  I love the sweetness of the pineapple juice with a little caramelly flavor from the brown sugar and spice. I make this ahead and eat it as leftovers, a treat with some vitamins.

1-24ish oz canned yams
1-16ish oz canned pineapple chunks or tidbits
2 tsp canola oil
2 TBS brown sugar
1/2 tsp cinnamon
pinch nutmeg
pinch allspice
pinch cloves

Pour about half of the yam liquid down the drain. Dump remaining juice and yams into pan.  Add pineapple (flesh and juice).  Add remaining ingredients.  Cook over medium heat, stirring occasionally until warmed through.  Serve warm.

Notes:
Oil can be omitted, but it helps the spices be more flavorful and changes the texture.  It is replacing butter in this recipe. Each ingredient can be tweaked as desired. I cut the big pieces of yam with the spoon while cooking to allow even coverage of spices and sweetness.

Gluten Free Blondie Brownie

Gluten-Free, Soy-Free, Nut-Free, Low Dairy

We were visiting family and my girls were begging me to make a dessert for them.  These are thick and buttery.  Our cousins sampled and didn't know the difference.

Preheat oven 350 degrees F

3/4 cup butter (or more), softened
1/2 sugar
3/4 cup brown sugar
2 Eggs
1/2 tsp Salt
1 tsp Baking Soda
2 cup Brown Rice Flour, a little less
1 tsp Xanthum Gum
Butterscotch Chips

Cream butter, sugars together. Stir in eggs. Sprinkle with salt, baking soda, and xanthum gum. Stir in alternate flour gradually. Once mixed, stir in butterscotch chips.  Spread in desired pan.  Bake 30-35 min until top is golden.
Notes:
I prefer thicker brownies so I used an 8x8 pan, but same recipe will produce a thinner brownie in a 9x13 pan.  Do not worry about coating pan with oil or butter, there is plenty of butter to keep the brownies from sticking to the pan.  I used a spoon to mix, but can be done with mixer.

Raspberry Lemonade Bars

Gluten-Free, Soy-Free, Nut-Free, Dairy-Free

These are similar to lemon bars with bonus of raspberry.  I really enjoyed this crust and am planning on using as a shortbread cookie crust.

Pre-heat oven to 350 degree F
Crust:
9 TBS butter, softened (1 cube + 1TBS)
1/4 Sugar
3/4 cup Brown Rice Flour
1/4 cup Potato Starch
pinch Salt

Cream together with dry electric mixer beaters until crumbly.  Press into 8x8 pan going up the sides about 1/2 inch. Bake 325 degrees for 20-25 min. Remove pan to cool on counter and prepare filling.

Filling:
1 1/2 cup sugar
3 egg whites
1 egg, whole
1/3 cup Brown Rice Flour
1/3 cup Tapioca Starch
2/3 cup Lemon Juice (3 lemons)
2 TBS Lemon Zest (2 lemons) or Lemon Oil
pinch Salt
1-2 cups Raspberries, fresh or frozen (thawed)

1 TBS powdered sugar

Whisk sugar, eggs, flours, lemon juice, zest, salt together.  Mash or puree raspberries and press threw sieve to remove seeds into filling mixture. Whisk until well combined, pour into cooled crust.  Return to hot oven.  Bake 30-35 min or until filling is set.  Let cool completely on rack.  Cut into 16 squares, dust with powdered sugar before serving.

Notes:
When pressing crust into pan, press with alternate flour dusted hands or dip hands in cold water when it starts to stick.
I decreased heat to 335 for the filling and cooked a few minutes longer because of the glass pan.
I tried this recipe with lemon juice from concentrate and lemon oil and it gave it a twangy after taste.  I would recommend using fresh squeezed juice and lemon zest.
May line pan with two layers of wax paper or aluminum foil over lapping each other in opposite directions, if you want the bars to be pretty when you want the first ones out.
Store leftovers in fridge with plastic wrap