With the weather being so cold lately and dealing with a lot of snow, I have been craving pancakes a lot lately. Snowy weather to me is pancake weather when it comes to breakfast. I have tinkered with several pancake recipes before hitting success with this one. Until now I never was able to make decent gluten free pancakes without a gluten free pancake mix. The flours I used for these pancakes I got from an Asian store near my house for about $1 per pound. Bob’s Red Mill also makes these flours as well as xanthan gum, which I used in these pancakes and use in most of my baked goods to help hold them together. These pancakes are great smaller or larger, but I prefer them larger since my mom always made hers larger and that is what I am used to with homemade pancakes.
Buttermilk Rice Pancakes – Makes 4 large pancakes or 8 regular sized pancakes (serves 2 to 3 people)
- ½ cup of rice flour
- ½ cup of sweet rice flour
- 2 teaspoons of sugar or sweetener (splenda and stevia will work in place of the sugar)
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of xanthan gum
- 1 egg
- 1 cup of buttermilk (if you don’t have buttermilk, simply add a teaspoon of vinegar or lemon juice to a cup of milk and leave it sit for a minute. Then stir milk and use as buttermilk).
- 2 teaspoons of canola oil
- Cooking spray or canola oil for cooking pancakes
- Mix rice flour, sweet rice flour, sugar, baking powder, salt, and xanthan gum together in a large bowl.
- Mix in buttermilk until the pancake mixture is smooth.
- Mix canola oil, and egg together in a small bowl.
- Add in the mixture from the small bowl into the large bowl and mix until everything is completely mixed together.
- Add a little oil or cooking spray to the griddle and cook pancakes one by one on medium heat for 3-5 minutes per pancake, turning once halfway through. Watch them carefully, they cook quickly and don’t flip them too much. They will end up flatter if you do.
- Serve and enjoy!
Like many others this time of year, I am currently enjoying the leaves changing colors and the cooler weather. I also enjoy the seasonal foods like pumpkin, apples, and many other fall seasonal foods and treats. This rice pudding is one that showcases a seasonal fall food and can be dessert or breakfast. This pudding is basically pumpkin pie filling and rice pudding coming together and becoming a delicious dish of its own.
Pumpkin Spice Rice Pudding – Serves 2 to 4
- 3/4 cup of uncooked rice
- 1 1/2 cups of milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 2 eggs, whisked together
- 1 15 oz can of pumpkin
- 1 teaspoon of cinnamon
- 1/2 teaspoon of pumpkin pie spice
- 1/2 teaspoon of vanilla extract
- Bring 1 1/2 cups water to a boil in a large saucepan and stir the rice into the boiling water.
- Reduce the pan to low heat, cover, and simmer for 20 minutes.
- Drain rice and combine 1 1/2 cups of cooked rice, 1 cup of milk, pumpkin, pumpkin pie spice, cinnamon, sugar, vanilla, and salt into a large saucepan.
- Cook over medium heat until thick and creamy, about 15 to 20 minutes. Be sure to stir the mixture every few minutes.
- Whisk eggs and remaining 1/2 cup of milk together.
- Stir in milk and egg mixture and cook for two more minutes, stirring constantly.
- Remove from heat and allow pudding to cool in a large container for at least 1 hour in the refrigerator. Serve and enjoy!
While I am not from the south and have never lived there, I like to experiment and eat different kinds of food. Last week I was on a message board where someone had mentioned they had dirty rice for dinner. I was intrigued and decided to look at many versions of dirty rice and then come up with my own. The closest I have come to making this is making my own cajun style rice which I sometimes add black or red beans to. I cannot guarentee its authenticity, but I can say that this rice is delicious and my husband enjoyed this as well. This version does not have livers in it since I do not like them at all. This makes for a great one-dish meal with a vegetable on the side, or with beans mixed in. Also, this would make a great side dish to go with your dinner.
Cajun Dirty Brown Rice– Serves 4 as a main dish; Serves 6 to 8 as a side dish
- 1 pound of ground beef (I recommend non-lean beef since the drippings from the meat help form the sauce, anything above 85% lean you will need to add approximately 1 TBSP of butter or oil)
- 3 cups of brown rice, cooked and drained
- 2 bell peppers, diced (I used 1 yellow and 1 red bell pepper)
- 1 onion, diced
- 1 tablespoon of Cajun Seasoning
- Cook rice according to directions on the bag or box and make 3 cups of cooked rice.
- Dice bell peppers and onion into small pieces.
- Cook ground beef, peppers, and onion in a large pan on medium-high heat.
- Immediately after placing ground beef, peppers, and onion in the pan, add cajun seasoning and mix everything together.
- Simmer everything together for about 10-12 minutes, or until peppers are soft. The onions and beef will be cooked through as well by then.
- Add cooked rice to the pan and turn the pan off. Stir rice in with the meat and veggies until the rice is fully incorporated in with the rest of the dish.
- Serve and enjoy! Those who like really spicy food can add hot sauce to their dirty rice. Both my husband and I tried the dish with and without hot sauce and preferred this dish without the hot sauce.
I came up with this using the idea of peas and onions, a common vegetable combo. I added mushrooms in since I am a big fan of them and enjoy them sometimes with peas and onions as a vegetable side dish. Add in some rice and seasonings and you have a heartier, gluten free side dish that can also be a light meal. Also makes for a quick dish to make when you don’t have a lot of time to cook.
Mushroom, Pea, and Onion Brown Rice Pilaf – Serves 4 as a light meal, serves 6-8 as a side dish.
- 4 cups of cooked brown rice
- 2 cups of chicken or vegetable broth (I used vegetable broth)
- 2 cups of frozen or canned green peas (I used frozen peas)
- 1 medium onion
- 1 6 to 8 oz container of fresh, sliced mushrooms
- 2 TBSP of extra virgin olive oil
- 1 TBSP of grated Parmesan cheese (The kind from the pasta aisle is fine)
- 1/4 tsp of black pepper
- 1/4 tsp of sea salt
- 1/4 tsp of garlic powder
1. Cook rice according to directions on the bag or box and make 2 cups of cooked rice.
2. Finely dice white onion into smaller sized, bite sized pieces with a knife or food processor.
3. Add extra virgin olive oil to a large pan and add all remaining ingredients to the pan.
4. Cook vegetables on medium heat for 5 minutes or until mushrooms are fully cooked and are starting to brown. Onions will be fully cooked by the time the mushrooms are done.
5. Add rice to the pan and mix everything together. Cook for 2-3 more minutes, stirring everything together.
6. Serve and enjoy!
* This dish would be great served with additional vegetables and chicken, fish, or steak. This also can become a main dish with one of more of the following: diced chicken, shredded mozzarella cheese, crumbled bacon, etc.