Crusty Popovers W 3 Variations Gluten Free Food

CRUSTY POPOVERS (W/ 3 VARIATIONS) GLUTEN FREE

Steps:

• Preheat oven to 425*F.
• Preheat a 12-cup muffin tin for 5 minutes. This is a very important step for popovers. A warm muffin tin helps to facilitate the rising of the batter. Let the tin stay in the oven until you are ready to pour the batter.
• In a blender, add eggs and milk and pulse just until blended. Then add the tapioca flour, rice flour and salt and pulse until combined.
• Remove your baking tin (remember, it will be hot.) Lightly grease with cooking spray. Pour in the batter, filling each muffin cup 3/4 full. Fill any empty muffin cups with water to ensure even baking.
• Bake 25 minutes, or until popovers are puffed high and are a rich, golden brown. For puffiest popovers, avoid opening the oven door before 25 minutes. Serve immediately.
• GARLIC & HERB POPOVERS: Mix in after salt: 2 tablespoons fresh herbs (such as rosemary, basil, thyme, sage or a combination), stemmed and chopped fine, and 1 clove minced garlic.
• PARMESAN CHEESE POPOVERS: Mix in after salt: 1/4 cup finely grated Parmesan cheese and 1 tablespoon finely chopped Italian parsley.
• YORKSHIRE PUDDING POPOVERS: Add 1 tablespoon of meat dripping to bottom of muffin cups.

JELLO SURPRISE (GLUTEN FREE)

Steps:

• In medium size bowl add jello crystals and 1 cup hot water. Stir until the crystals desolve.
• Then open can of peach slices and pour the fruit juice in a liquid measruing cup. The fruit juice should fill the liquid measuring cup up to about 2/3 cup full. Then add cold water to the measuring cup so that it equals 1 cup.
• Pour the one cup of fruit juice/water into the bowl and mix.Set aside.
• Place sliced peaches in the bottom of large bowl, or in the bottom of small portion size bowls.
• Pour the jello liquid into your bowl(or bowls) over top of the peaches.
• Cover bowl, or bowls with saran wrap and place in fridge for a few hours, overnight, or until set.
• When jello is set top with whipped cream or cool whip.

IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)

Steps:

• Dissolve white sugar and water in a pot and boil for 5 minutes.
• In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
• Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
• Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
• Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
• Enjoy!

GRILLED NECTARINES

Steps:

• Wash & dry nectarines. Cut each nectarine in half and remove the pit. Cut each half into 3 thick wedges.
• Lightly coat wedges in canola oil and grill for 1-2 minutes per side or until you see the fruit's natural sugar start to caramelize.
• Serve hot.