Brown Rice Risotto (Wild Mushroom version)

Risotto is a favorite rice dish at my house. I generally use arborio rice, short fat white grains. It takes about 18-20 minutes to cook on the stovetop. Someone got me a bag of short grained brown rice. Saturday I tried it out for risotto. And, as it takes longer than white rice, I made it in my Instant Pot pressure cooker; easier, faster and less heat in my kitchen. It was pretty tasty. And super healthy as brown rice is a whole grain. This was a wild mushroom risotto made with chicken of the woods shrooms which I had harvested last fall and frozen partially precooked. Delicious! Baby bella or cremini mushrooms would work well; slice and sauté before adding to the recipe. Or sub in a cup of frozen peas or barely cooked chopped asparagus.

wild mushroom risotto

Yes, those mushrooms are pink! This is a dish of leftover risotto; not as creamy as first cooked was.

Wild Mushroom Brown Rice Risotto

 

Ingredients:

1 cup brown short grain rice

1 Tbsp. olive oil

½ c diced onion

1 garlic clove minced

1/3 c dry white wine

1 2/3 cups chicken broth

1 tsp sea salt

1 cup cooked wild mushrooms; 1 ½ c sliced mushrooms cooked in 2 Tbsp butter 3-6 minutes

1/3-1/2 cup just grated Parmesan cheese

Directions

Put IP on sauté feature, let heat then add olive oil. Add finely diced onion, cook 4-5 minutes, stir often. Add rice, stir and cook a minute, add wine, cook a minute, add garlic, stir and cook 30 seconds. Add broth and salt. Put on lid, lock and put on pressure for 35 minutes. While it cooks sauté the shrooms. At end of 35 minutes do a quick release, open, stir and add the mushrooms, stir and add cheese, grind on black pepper.  Stir and serve. Enjoy!

Note, if watery you can put on sauté for 3-5 minutes to dry it out some. Or, if dry add up to a quarter cup more broth.

risotto and firey salmon

Summer supper perfection: dilly cuke salad, corn on cob and firecracker salmon fillets with the risotto.

Pear Spice Muffins…Another Snack Option

I had few portable baked snacks and a few bosc pears so I figured it was time for a new muffin recipe. This is a riff off a recipe out of Annalise Robert’s cookbook; Gluten-Free Baking Classics. It is  similar to my recipe for apple nut muffins that I created from her banana muffin recipe. If I had to have just one GF cookbook hers would be the one for me.

Do use a fairly firm pear; I used a bosc which is naturally great for baking but almost any firm pear will do. Notice I didn’t say “hard”. Nope to that; not gonna taste great.  Don’t chop them super fine or big; 1/3 inch dice is good.

I always enjoy eating a muffin still warm out of the oven. It is smart to freeze any you won’t eat in 2 days; ziplock freezer bag works great.  They make super snacks.  These  muffins are kinda delicate; if you want to take them on a hike or car ride put them in a plastic food box – the rigid sides will keep your muffins safe from crushing.

Pear Spice Muffins              

2 cups brown rice flour mix (see below)

2/3 c granulated sugar (can use coconut palm sugar: just increase milk by 2 Tbsp.)

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 1/2 tsp cinnamon

skimpy 1/2 tsp. nutmeg

1  1/2  c chopped firm pear; peel and core! (about 2 pears)

½ c chopped walnuts

2 large eggs beaten

½ c milk, 1 or 2 percent

½ c canola oil

DIRECTIONS:  Heat oven to 375, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 14-16 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl

Add pear chunks and walnuts; stir to coat them with dry mix

Combine milk and oil,  Beat in eggs.  Add liquids to big bowl; stir until blended.

Fill muffin pans 2/3 full.  I use a big serving spoon and fill it about half way to dump in each muffin space. Sprinkle the top with a bit of raw old fashioned oatmeal; 2-3 Tbsp. should do it or try  cinnamon sugar.

Bake 20-24 min until golden brown. I used my convection setting and did them for 17 minutes. Perfect. Do not over bake or they will taste dry.  Rest five minutes and then remove from the pans and cool on a rack.

Freezes well for up to 3 weeks.  Keeps in fridge (well wrapped) a few days.

Brown Rice Flour Mix base mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Kitchen Sink Muffins – 2.0 Version

This healthy muffin is my own most recent mixture of muffin recipes from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics and some morning glory muffins I saw somewhere, maybe King Arthur Flours.  They are breakfast muffins so not that sweet, great texture and totally yummy.  I also love them for snacks. They are healthy; more fruit and no sugary topping.  If you want to add extra sweetening use my oatmeal topping from my chocolate chip banana muffin recipe.  This time I used chopped apple, pumpkin puree, craisins and big curls of dried coconut; great combo!

Because they lose moisture if they sit around I freeze any I won’t eat in 2 days; I love using a Ziplock freezer bag for this but cool them first.  Label carefully with date and contents…be sure to eat them within a month.kitchen sink muffins and spring flowers 001

kitchen sink muffin 001

Kitchen Sink Muffins 2.0

2 cups brown rice flour mix (see below)

2/3 c coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

2/3 cup finely shredded carrots or 2/3 cup pumpkin puree

1 c finely chopped fresh apples

½ c flaked coconut (I used unsweetened big curls this time)

½ c craisins or raisins

½ c walnuts, chopped (optional)

2 large eggs beaten

½ c plus 2 Tbsp. milk, whole or 2 percent

½ c canola oil

Directions:

Heat oven to 375, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 15-16 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl

Add fruits and nuts; stir to coat them with dry mix

Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until blended.  Note: If you used regular sugar you will need to leave out the extra 2 tbsp. of milk.

Fill muffin pans 3/4 full.  Bake 20-24 min until golden brown. Do not overbake or they will be dry.  Remove immediately from the pans and cool on a rack.   Freezes well for up to 3-4 weeks and keeps in fridge (well wrapped) a few days.

Brown Rice Flour Mix base mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally published in March 2016; minor recipe changes.

 

Chocolate Chip Pumpkin Muffins

Pumpkin makes homemade baked goods even better tasting. A few days ago I made a batch of pumpkin muffins; they turned out nice.  I did the upgrade version: mini chocolate chips and chopped walnuts.  Really amazing flavors and great texture in the resulting muffins!

This recipe is my version using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics as my jump off place.  They are easy to make, perfect in texture and totally yummy. I used coconut palm sugar; low on the hypoglycemic scale which is great for me.  I do love to sprinkle the raw muffins with chunky sugar before baking.  I sprinkled them this time with oatmeal but I do love to use coarse sugar too.

I freeze any I won’t eat in 2 days; in a Ziplock freezer bag.  They make perfect snacks. My grandson loves them as much as I do. Enjoy!

chocolate-chip-pumpkin-muffins-011

Pumpkin Chocolate Chip Muffins (14 muffins)

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

½ tsp. ginger

¼ tsp nutmeg

1 c packed canned pumpkin

½ cup mini chocolate chips

½ cup chopped walnuts

2 lg eggs beaten

½ c milk, 1 or 2 percent plus 2 extra tbsp. if you use the palm sugar

½ c canola oil

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins depending on how large you want them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add nuts and then pumpkin puree, stirring into the dry ingredients. Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until fully blended.

Fill muffin pans 2/3 full.  Bake 22-23 min until golden brown. Do not over bake or they get dry.  I baked these on the convection setting of my new range; done in 17 minutes. Rest for five minutes and then remove from the pans using a fork, cool on a rack. Freezes well for up to 3 weeks.

Brown Rice Flour Mix mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally published in 2016; minor updates to recipe as to using a convection oven.

 

Chocolate Chip Banana Muffins With a Surprise Inside!

A few years ago I combined my chocolate chip muffins with my classic banana nut muffins to create a lovely sweet snack.  When I made a batch of them yesterday I decided to move the streusel from the top to the insides of each muffin because so often bits of the topping can come off especially after they have been frozen. I thought that this way it is safely trapped inside the muffin for a sweet surprise.

Success: they are perfect in texture, moisture and totally yummy with that bit of streusel filling that goes so well with the chocolate chips.  I left out my usual half cup of chopped walnuts; add some if you like…I was out of walnuts and wanted to keep it a bit simpler.

 

I don’t include a picture of the inside of a muffin as it really doesn’t photograph the filling very much; just bite into one and you will know it is there.

muffins, stuffed big pix

Chocolate Chip Banana Muffins

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

3/4 to 1 c packed ripe mashed banana

¼ cup mini chocolate chips and ¼ cup dark chocolate chips (or any combo of chips that adds up to 1/2 cup total)

2 lg eggs beaten

½ c milk plus 2 tbsp extra if you use coconut sugar, 1 or 2 percent

½ c canola oil

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Filling

½ cup old fashioned oats

¼ cup brown sugar

2 tbsp. hemp hearts or almond flour (I used hemp hearts this time; awesome!)

½ tsp. cinnamon

2 tbsp. butter

Mix filling dry ingredients, rub butter in with your fingertips.

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Muffin directions:

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes about 14 or 15 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl.

Add bananas; stir to coat them with dry mix, then add the chocolate and stir briefly.

Combine milk and oil.  Add liquids and the two eggs to bowl. Stir on low until well blended.

Fill muffin pans 1/3 full.  Sprinkle with filling and top with another glop of batter to fill the pan about 2/3 to 3/4 full.  It doesn’t have to look perfect; the batter will rise and swallow up the streusel into the heart of the muffin.  I had a bit of filling left over so I sprinkled it on top of half the muffins. That looked great too!

Bake 20-22 min until golden brown. Do not overbake or they get dry.  Remove from oven and let cool 5-6 min before gently turning them out from the pans to cool on a rack. I use a butter knife to release them by running it around the edge once before tipping them out. They freeze well for up to 3 weeks.  They keep in my ceramic muffin/cookie jar for a few days.   muffins, stuffed, baked

Brown Rice Flour Mix   *same as King Arthur’s GF flour blend
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Note: This muffin recipe is my third generation version of the banana muffins from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics.

Chocolate Chip Banana Nut Muffins

I love trying new versions of things; a few years ago I cam up with this magical idea: I combined my chocolate chip muffins with my classic banana nut muffins.  Muffin heaven is here and I baked this afternoon so there are a couple in my muffin jar for snacks!  The rest go in the freezer to stay fresh for a sweet chocolatety banana muffin treat.

goodbyes and choco chip banana nut muffins 013

goodbyes and choco chip banana nut muffins 012

They are perfect in texture, moisture and totally yummy. I put a streusel topping on them but a good measure of it fell off; do try to press it in firmly, I guess I wasn’t firm enough!  They are good even without the streusel topping if you like less on top, could instead sprinkle with chunky sugar for a nice finished appearance.  And if you only have one kind of chocolate chips I am sure they will still be fantastic. I just loved the contrast of big dark chips with small semi-sweet ones.

goodbyes and choco chip banana nut muffins 006goodbyes and choco chip banana nut muffins 007goodbyes and choco chip banana nut muffins 008goodbyes and choco chip banana nut muffins 010goodbyes and choco chip banana nut muffins 011

Chocolate Chip Banana Nut Muffins

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

3/4 c packed ripe mashed banana

½ c coarsely chopped walnuts

¼ cup mini chocolate chips

¼ cup dark chocolate chips

2 lg eggs beaten

½ c milk plus 2 tbsp extra if you use coconut sugar, 1 or 2 percent

½ c canola oil

————————————-

Topping

½ cup oats

¼ cup brown sugar

2 tbsp. almond flour

½ tsp. cinnamon

2 tbsp. butter

Mix topping dry ingredients, rub butter in with your fingertips.

Or just use 1/3-1/2 cup gf oats sprinkled on top; this lower calorie topping is my go to these days.

 

——————————–

Muffin directions:

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes about 16 or 17 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl.

Add bananas and walnuts; stir to coat them with dry mix, then add the chocolate and stir briefly.

Combine milk and oil.  Add liquids and the two eggs to bowl. Stir on low until well blended.

Fill muffin pans 2/3 full.  Sprinkle with topping and press in carefully if you do the streusal. Bake 20-24 min until golden brown. Do not overbake or they get dry.  Remove from oven and let cool 2-3 min before gently turning them out from the pans to cool on a rack. I use a butter knife to release them by running it around the edge once before tipping them out. They freeze well for up to 3 weeks.  They keep in my ceramic muffin/cookie jar for a few days. muffins 001

Brown Rice Flour Mix *same as King Arthur’s GF flour blend
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Note: This muffin recipe is my version of the muffins from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics.

Post originally put up by me in 2015, minor changes to text.

Udi’s GF Blueberry Muffins

I have a tiny confession to make; I seldom buy store made baked goods.  I just don’t.  As an accomplished home baker I tend to not be willing to spend a lot of cash on something that I fear will be substandard. These past three and a half weeks have been spent recovering from a total knee replacement which I really needed.  Unable to cook until the last week or so, and just not having any appetite, I haven’t been tempted by much, until a dear friend brought a package of four fat Udi’s GF blueberry muffins as a get well gift. I put them in the freezer as they were still mostly frozen and I wasn’t hungry at that moment.  A day later I thawed one and shared it with my sister who is visiting to help me out; it was kinda large I thought for me with my shrunken appetite.  We warmed it a tad in the microwave and shared our impressions.

udi blueberry muffins

The actual muffins look even better than they do in this photograph!

Karen is not gluten free but she has happily enjoyed my gf baked goods over the past four years, even agreeing that some of my baked items are better gf than they ever were! Russian teacake cookies, for one, which get snarfed up very quickly by company.  Well, the muffin was quite tasty, great texture, not crumbly or gluey which are common failures.  Karen liked it too and was impressed by the flavor and the texture. It was sweet but not overly so and the blueberry flavor was just right; strong but not over the top.  I detected a hint of lemon in the muffin which made me like it even more. The top had a light sugary crust which was a treat too. This sure was a lot of deliciousness in the shape of a muffin and I was pleasantly surprised as, sometimes gf baked stuff can be pretty gnarly.  I liked knowing that someone who doesn’t need to eat gf enjoyed it too so you can serve this to your non gf family/friends without any fear.

A bonus is that they are dairy, soy and nut free if you need to avoid those food categories this is a great breakfast for snack choice.  One muffin has 270 calories which is quite a bit but I tend to eat half for a morning snack and the other half later on in the day so it counts for two snacks in my world.

So, if you like blueberries this muffin is a treat and I wholeheartedly recommend them. I make my own blueberry muffins which are darn tasty if I may brag a bit but if you aren’t a baker, these are an excellent choice. Buy a package and get your yummy on!