It’s been an action packed week, so here are some highlights.
I’m making cider. It’s so easy, it’s addictive. I started a gallon batch after we went to the Fruit Loop and then wanted to start more. So Juniper and I drove out to Oregon Heritage Farms and bought two more gallons. They are bubbling away in the basement now as we speak. The first batch will be ready to taste next week. I am going to have to decide if I’m going to let it clear for a few more weeks or just drink it as is. I’ll probably have to just start drinking it!
I got the Gluten-Free Almond Flour cookbook by Elena Amsterdam and I’ve tried the banana blueberry muffins and the almond pancakes. Both were good, but I’m not totally sold. My friend Caroline shared her favorite coconut flour/oat flour pancake recipe and I want to try those too.
Let’s see, other recipes. I made a nice soup:
Asian Chicken Potato Soup
Leftover Roast Chicken
1 carrot sliced
2-3 small red potatoes, cut into 1″ chunks
3 cups chicken stock
1 slice fresh ginger
2 crushed garlic cloves
2 Tbsp tamari
1 Tbsp mirin
dash of red pepper
1 Tbsp black vinegar
Green onion
Cilantro
Combine stock, carrots, potato, tamari, mirin, vinegar, and red pepper flakes in a 5 quart stock pot. Cook carrot slices and potato in stock under tender. Add chicken, green onion, and cilantro until heated through.
I went to Deschutes and tried their Sorghum based beer, it was surprisingly super tasty. I also had them put one of their lunch specials on a gluten-free focaccia bread thingy. It was fairly tasty as well.
I made more spicy eggplant and pork stir fry and added beet greens, pepper, and green beans.