Cowboy Cookies - GF

I hate oatmeal.  It's ok going down loaded with butter and sugar, but it never satisfies me.  I am still hungry after eating oatmeal, so I haven't eaten it in years....not kept any in the house either.  I don't even go down the cereal aisle.

Picture me in the fall, with some friends, picnicking on a pontoon boat on the lake on a GORGEOUS "just the right temperature" day.  Picture me being offered a cookie made by someone else introduced as a coconut oil cookie. Picture me trying not to have an "Ewww" face. (I'm not really a cookie person, ice cream is my "go to", and not all women are good bakers and coconut oil is NOT always baking friendly. The cookies I tried to make with coconut oil a while back were horrible.) Picture my eyes popping out of my head at the surprise at how much I like this cookie. An oatmeal cookie that's relatively healthy and not a hockey puck.

Cowboy Cookies

All bagged up to save for later......

Blend:
1 cup coconut oil
1 cup cane sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

In a separate bowl whisk together or sift:
2 cups white rice flour
2-3 TBS unflavored gelatin
1/2-1 tsp sea salt
1 tsp baking soda
1/2-1 tsp cream of tartar

Blend flour mix into wet mix.

Add:
2 cups rolled oats
1 cup semi or dark chocolate chips (approx 5 oz)

Dough will be crumbly.  Drop by spoonfuls on a greased cookie sheet (actually, I didn't grease).  Bake at 350 degrees for 12-15 minutes.

These bad boys will SPREAD, so give them room to grow.  I used an ice cream scoop to keep them an even size, made hand sized cookies.  The first batch I made I used less gelatin and less cream of tartar, made for a crispier cookie...like a granola bar on the edges.  The second batch I used the larger amounts and it made for chewier cookies.  I also made a double batch and used the Bosch.  We had votes for both variations in our household.  Extras can be frozen and make for convenient snacks and travel food....just add milk.

Would work well for making ice cream sandwiches....just sayin'.

Edited 032013: Not to shock you or anything, but this is NOT a weight loss friendly food....just sayin'. ;)

See ya in the Gumbo 
Scratch Cookin' Tuesday 
Gluten Free Wednesday 
Melt in your Mouth Monday

Unglazed Gelatin Donut Holes - GF, DF

The evolution of leftover onion ring batter.

Mix equal parts beef gelatin and cane sugar with a wee bit of cream of tartar and extra salt, if needed. Mix with leftover egg and rice flour and add extra flour until you can work it like Playdo and not have it stick to your hands.  I like to divided the ball in half and then half again, then half again and so on until I have multiple, roughly equal pieces, that are about the size of my thumb to the first joint.  They expand a little when they fry in the coconut oil.  They are more forgiving of temperature, so I usually stick them in last. You may have to roll them to get them to brown evenly.

I can think of all sorts of ways to doctor these up...cinnamon sugar coatings, dipped in melted chocolate, fruit centers....but I usually am so full on onions rings by the time I get to these, I don't feel like being adventurous anymore.

Sausage and Potato Casserole

This makes a lasagna pan's worth of food, or 2 smaller casseroles.

Ingredients
4-6 lbs of potatoes, peeled and sliced.
1 onion, diced

1/2 lb cream cheese or nuefchatel
1/2 lb of queso fresco **
1/2 lb farmer's cheese
2-4 TBS prepared mustard
4 TBS coconut oil
4-6 TBS gelatin
2 eggs
8 TBS cane sugar
Sea Salt, a lot.....2 TBS?
Cream of tartar as needed

1 lb Sausage, bite sized

1. Prep potatoes and onions and set aside
2. Combine sauce/filling ingredients until smooth.
3. Correct seasoning, should be slightly saltier/zestier than needed as the potatoes will neutralize some of the taste when it's all cooked together.
4. Combine sauce with potatoes and onions and pour into a coconut oil greased pan/s.
5. Add bite sized sausage evenly over the top.
6. Cook for about an hour at 350*-375*, cover, if needed to prevent burning.  
7. Check for softness of middle potatoes.  Adjust cooking time as needed.
8. Cool for about 20 minutes and serve.

This was a big hit the first time around.  It doesn't reheat well, as is. I used the leftovers as a soup by adding broth, some tomatoes and a little extra gelatin and salt. Traveled very well in my thermos. Fabulous!


**Queso fresco is ricotta-ish, without the additives usually found in commercial ricotta.

Hunk of Meat Monday 
Hearth and Soul Hop 
Fat Tuesday

Onion Rings

This was breakfast! 

I have had a love/hate thing with onion rings.  I love onions and nothing smells better than onion rings....but I stopped eating them because they regularly disappointed me.....all batter, no onion.  I have never made onion rings myself before.  I have deep fried onions when already making fries, without batter, and they're tasty, but not the same.  These were light and crisp and just the right balance of batter and onion.

Ummmm, I think I need to go make some more....

Ingredients
1 medium Onion
1 medium Egg
Rice Flour for coating (or corn masa)
Salt
Coconut Oil for frying

1. Heat oil in deep pot.  Make sure to leave room from the top for bubbling oil.
2. Slice onion in rounds perpendicular to the stem/roots ends.
3. Remove skin and ends and save for broth in freezer.
4. Beat egg in small bowl.
5. Pop rings out of onion rounds.
6. Put some flour in a small, wide bowl or plate with sides.
7. Add some salt to the flour or egg at this point.
8. Dip rings in egg, then dip in flour, coating thoroughly. 
9. Place coated rings aside until oil is hot.  
10. Add coated rings in small batches to hot oil.
11. Cook for a few minutes, until desired color, but not too dark.
12. Strain out of oil and place on baking sheet or other wide, oven safe container.
13. Salt more.
14. Keep warm in oven until finished with all the batches.

Bonus step:  When you are finished making onion rings, add the remaining flour to the egg and add some sugar and possibly salt and cream of tartar, if needed.  Drop little balls of dough into the hot oil and fry up the extra.  They cook up fast, so don't turn your back. Oh, and don't forget to turn OFF the oil when you are done cooking.

See Ya In The Gumbo 
Monday Mania 
Totally Tasty Tuesdays 
Slightly Indulgent Tuesday
Gluten Free Wednesday 
Real Food Wednesday

Simple Potato Soup GF, DF

Simple Potato Soup
Pot of potatoes (peeled and diced, cubed or sliced)
Broth/water to cover (Homemade is best, if you've got it)
Unflavored beef gelatin
Saturated Fat (Coconut oil, butter, tallow, bacon grease etc.)
Salt

Fill a pot with peeled and cut potatoes, add broth and cover with extra water, if needed, to cover.  Sprinkle gelatin on top for extra protein and as needed to balance any meat in the meal.  Add some salt and some kind of fat, depending on your needs.  Bring to rolling boil and then simmer for 40 minutes to an hour.  Correct with more salt, as needed.

Excellent as a base for other ingredients or as a easy to digest meal for healing/recovery/stress.  I like it with globs of melted cheese, leftover sausage or steak works too.


Simply Delish
Pennywise Platter Thursday
Monday Mania 
Superfood Sunday 
Real Food Wednesday

Banana Bread & Muffins - GF

Adapted from the Joy of Cooking: 

Banana Bread & Muffins
2 eggs, beaten
1/3 cup coconut oil  or butter
1-1 1/4 cup bananas mashed

 1 3/4 cup rice flour
2/3 cup cane sugar 
2 TBS unflavored gelatin
1/2 tsp salt
1 1/2 tsp cream of tartar
1 tsp baking soda

1/2 cup chocolate chips
1/4 cup chopped apricots (optional)



I haven't had any bananas for YEARS. Cooked bananas do not cause discomfort like raw ones do though.  I could not resist the bargain of a huge bag of bananas for $1...and had a get together coming up.  I peeled the bananas and stuck them in the freezer until needed. 

Mix ingredients in order.  I use a potato masher or ricer for the banana and leave it on the chunky side.  I used Sucanat for the sugar, the caramel ish flavor goes well.  1 loaf recipe makes about a dozen muffins using an ice cream scoop for measuring.  Bake at 350*  for about 25-30 minutes for muffins, 1 hour for a loaf.  I used my toaster oven, so no preheating necessary.  Use a greased pan or tin or use liners.

The muffins were a huge hit and we actually had leftovers too. They freeze well and make a nice snack on the go....or a light meal with a glass of milk.

See Ya In The Gumbo
Melt in your Mouth Monday
Hearth and Soul Hop
Fat Tuesday
Totally Tasty Tuesday
Gluten Free Wednesday

Pan Fried Beets with or without Egg

Pan Fried Beets

Fresh is best for this recipe, but canned would work too.


Heat up some coconut oil with a little butter or bacon grease, if desired. 

1. Add chopped beets, onions an potatoes.  
2. Salt generously.  
3. Cook until tender.  
4. Add a dash or so of fresh ground pepper.
5. Add a dash of ACV or other vinegar (optional)

Eggs and Beets

If you don't need "pretty" add an egg or 2. 

It looks kind of scary but the taste is wonderful!

Creamy Orzo with Tomatoes

A variation on Rice Cooker Mac and Cheese:

Ingredients:
2 TBS Coconut Oil
2 cups Orzo Pasta
1 can diced tomatoes with green chilis
2 cups full fat fresh Milk
2 TBS unflavored beef gelatin
1 tsp Sea Salt 

2 TBS cane sugar
2 tsp cream of tartar
8 oz  lowfat cream cheese or neufchatel (in chunks)

Plop all the ingredient in the cooker, give it a stir, set to "cook" and wait. VERY rich and creamy with a little kick from the chilis. If you can't handle the heat, just use plain diced tomatoes.

Slow Cooked Pepsi Pig Ribs

Pepsi BBQ Sauce
1 can Pepsi throwback
1 cup gelatin
1 cup pizza, spaghetti or tomato sauce
1/4-1/2 cup Gulden's mustard
1 TBS cream of tartar
1 TBS sea salt
2 TBS coconut oil


4-5 lb rack of ribs
(This was Sally's side, tons of meat and tiny bones.)

Rice or mashed potatoes for absorbing extra sauce.

1. Preheat oven to 450*F.
2. Grease broiler pan with coconut oil to make clean up easier.
3. Combine ingredients for sauce.
4. Slather ribs with BBQ sauce.
5. Place ribs fat side up on broiler pan.
6. Put in oven and immediately turn down to 170-190*F setting on oven. 
7. Cook for 9 hours or so. (This makes a great set it and forget it meal.)
8. Broil for a few minutes right before serving.

See Ya In The Gumbo
Hunk of Meat Monday

First Homemade Pizza (including GF crust)

I give this a B+. This was really easy to make...until things went wrong....mostly due to inexperience.

I had problems with wetness while mixing and stickiness after rolling  trying to get it off the rolling surface onto the pizza board and again off the board and onto the pizza stone in the oven.  It looked and tasted yummy enough to try again though....otherwise, I would be sticking to the occasional English Muffin Pizza. ;)

My surface area for rolling was too small, in hindsight, I should have divided the dough into 2 pizzas....or used less liquid?  I ended up adding a LOT of extra flour correcting the original wetness.  As it was, the dough when cooked was THICK, too much bread for my liking.  It held together very well though...only breaking where I ripped it trying to transport.

I don't know about you, but I try to avoid gums....guar gum, locust bean gum, xanthum gum.  Quite honestly, my digestive system can handle wheat on occasion BETTER than the gums.  The gums aren't just in gluten free baking products/flours, but in dairy, coconut and other products you wouldn't think needed "gluing."

Ingredients
2 tsp yeast
1 cup warm milk
1 egg
2 cups rice flour
2 tsp cane sugar
2 tsp gelatin
1 tsp sea salt
2 TBS coconut oil
2 tsp cream of tartar
1 tsp baking soda

(Added to correct too wet dough)
1/2 cup corn masa, white or blue
1/4 cup arrowroot or tapioca flour/starch
2 tsp coconut flour (optional)

Mix yeast into warm milk first in a separate container.  Add egg to mixer or food processor and whip.  Add other ingredients in order a little at a time, blending as you go.

Flour your rolling area well, I used additional corn masa flour.  My dough stuck where I missed a few spots. This amount of dough will make a very large pizza or 2 smaller pizzas, so adjust accordingly. ;)  Roll in thin as the dough will double, at least, in thickness.  Based on my experience, I would flour the paddle as well.

Cook crust for 10 minutes at 425* F.

Add desired toppings and bake for an additional 15 minutes or so.

The pizza pictured above is a freshly shredded Mozzarella/Parmesan blend  with dried basil and red pepper flakes.  We let is sit for about 15 minutes on a cookie rack before cutting.

Coffee and "Cream" Beef with Rice

This is a "use it up" meal.  It was "sticky" sweet and a little overwhelming for me after one meal.  Ketchup boy was THRILLED and was quite pleased to hog most of the leftovers.


I had 3 chubs of lb packages of my beef in the upstairs freezer.  They don't stack well and I needed to freeze some goat milk, so they got defrosted in the fridge all at once.  I had a partial container of sour cream and nuefchatel, so they got tossed in.  I also had a Tupperware container of brown sugar (a light Muscovado, I think) that has been sitting in the cupboard for a LONG time because it was too hard to use.  I tossed that in too, in one big block.  The gelatin balances the meat and the cream of tartar balances the sugar.  You can get away with cream of tartar with the coffee in moderation because of all the other ingredients.


HINT: If you get the rice cooking first, they should both be ready about the same time.

Coffee and Cream Beef

Leftover coffee (2 cups?)
Beef gelatin (1 cup)
Grass fed ground beef (3 lbs?)
Sour cream (1 cup?)
Cream cheese or neufchatel (1/4 of a package)
Balsamic Vinegar (A few generous shakes)
Brown Sugar (pint sized container, 3/4 full)
Cream of Tartar (1 tsp, at least)
Sea Salt (2 TBS?)

Soak the gelatin in the coffee.  Meanwhile, brown the burger and toss in ingredients in the proportions that appeal to you. Add gelatin coffee mix and heat until blended.  Adjust salt to taste....more salt balances the sweet....up to a point, so does the vinegar. ;)


Rice Cooker Rice
4 scoops jasmine rice
1 TSP cream of tartar
1 TSP sea salt
2-4 TBS Coconut oil
Water to 4 scoop fill line

Place all ingredients in cooker and stir with rice paddle a few times to mix powder with rice and water.  Cook and serve.

Fried Okra, French Toast and Maple Milk

I have a confession to make...I am not a "real" gourmet.  I can't be, I am disqualified.  My bulk bottle of Cinnamon is older than my first born, who drives now.  I am about halfway through...perhaps I will be forced to buy a replacement sometime before I die.

In the spirit of out with the old and in with the new, I have been digging DEEP into my freezers, yes plural.  I found in the back of one of the freezers a bag of unopened breaded okra, a unopened loaf of bread, a half loaf of bread, 3 mostly empty, but air filled plastic bags (I seemed to have a collection of meat bone/onion kin bags), 4 half filled bags of freezer burned french cut green beans (now chicken food) and a jar of ?????, I think it's a dried herb, possibly burdock. I haven't purchased any frozen veggies for a few years now, so I can only guess how long they've been there.  They took up more space than the bread, and at least I can remember WHEN the bread was purchased.


Fried Okra
The secret to non slimy okra is to slice it REALLY, REALLY thin before breading and fry the snot out of it....pun intended.  A friend taught me that...her's are almost crouton crispy and much loved by people who "don't like okra".  This was purchased, so thickness was predetermined, but I did manage to fry it to a crisp.

Okras is really easy to grow if you have SUN and live in an area with hot summers.  It will keep going long after the cucumbers and tomatoes have burned to a crisp.  You need to pick the pod when young, but the over grown ones make great chicken feed.  The flowers are very pretty too.

Ingredients
Coconut oil
Breaded Okra
Salt

Heat the oil and add a small soup bowl's worth of okra per batch.  Fry until golden and crisp...about 7 minutes or more.  Drain well.  Put it in a bowl and add a thin layer of salt.  Repeat batches until finished.  I did a sniff test before using the Okra, it was ok...and coconut oil can cover up for a multitude of sins so to speak. We ate it like popcorn straight from the bowl.




Breakfast this AM was built around using up "remnants" of stuff that was taking up space in the fridge as well.  Obviously, I have a LONG way to go on the cinnamon. ;)

French Toast
The last 4 eggs in the carton
The last few sips of milk in the jar, 1/4 cup?
Dash of cinnamon (hey, every little bit counts)
Dash of homemade vanilla
Remnants of a cream of tartar/salt mix, 1/2 tsp or so
2 TBS of cane sugar

About a half a loaf of previously frozen sourdough spelt bread
(My guesstimate for how much dip to make is approximately 1 egg per 2 slices of bread.  Your mileage will vary depending on the density of the bread.)

And, of course, the last few drizzles of the too big bottle of maple syrup from the fridge door for topping.
(The whole point of french toast IS maple syrup in our house.  Adding sugar and cream of tartar to the egg helps stretch it though.)

I used coconut oil on the griddle and cooked at medium low ("egg" temperature) for a few minutes on each side, then placed them on my pizza tone in the warmed oven while I made the rest of the batch.

Maple Milk
Pour a glass of milk in the empty maple syrup bottle and shake, shake, shake.  Pour into glasses and serve with the french toast.  It comes out very foamy, almost doubles in volume.  You could substitute it for a whipped topping in a glass of hot chocolate too.

Pantry Challenge

Potato Muffins/Biscuits - GF

You HAVE to try these...there just too easy and delicious!

Here's the original recipe, discovered by a friend's daughter:

Potato Muffins (May 1918):
The Farmer's Wife Harvest Cookbook

4 Tbsp butter
2 Tbsp sugar
1 egg, well-beaten
1 cup mashed potatoes
2 cups flour
3 tsp baking powder
1 cup milk

My adaptation: Makes approximately 12 muffins
1 cup milk
1 egg
1 large leftover baked potato, skin removed
4+ TBS coconut oil
2 TBS cane sugar
2 tsp beef gelatin
2 tsp cream of tartar
2 cups rice flour
1 tsp baking soda
1/4-1/2 tsp sea salt (if using coconut oil or unsalted butter)


Mix everything together in order in a mixer or food processor.  I added a few ingredient at a time and mixed a little in between.  It will look like cream cheese frosting or vanilla soft serve when it's thoroughly mixed. Grease the muffin tin generously.*  Fill each cup about 2/3 full to allow room to rise. Bake at 350 degrees F  for 25-30 minutes.  I used my toaster oven. When done, allow to cool slightly and run a knife around the side to pop them out.  I ate mine with strawberry jam.

*I used the back of a spoon to slather about a TBS of extra coconut oil in each cup, making sure to get the sides and bottoms.

These could easily be made as drop biscuits by making them free form instead...maybe with just a little tweaking.  They scream biscuits and gravy!

You could also place some protein in the center for a to-go meal:
Cheese and an apple slice
Spaghetti sauce with meat and gelatin
Scrambled egg with mushrooms
Jam with gelatin
Or  ??????

Fat Tuesday
Savory Sunday
Made From Scratch Tuesday
Hearth and Soul Hop
Totally Tasty Tuesday
Gluten Free Wednesday
What's Cooking Wednesday
Full Plate Thursday
Simple Lives Thursday

Damson Plum Rice (Rice Cooker)

Ingredients:
4 scoops Rice
8 TBS Beef Gelatin
2 TBS Sea Salt
2 tsp Cream of Tartar
4-10 oz Damson Plum Preserves
Water to 4 cup fill line
4 TBS Coconut Oil

1. Blend dry ingredients.
2. Mix Preserves with a little water to thin and mix with dry ingredients. 
3. Add water to 4 cup line, mix a little, watching for gelatin clumps.  
4. Add coconut oil.
5. Cook  
6. When finished cooking, fluff rice and serve hot.

I started with  the lessor amount of preserves, not knowing how it would work.  I liked the sweet tart and will be adding more next time.  I think you could substitute just about any preserve for the plum.  I served this with some homegrown ham steak. I thought it was WOW!...it wasn't quite sticky/saucy enough for Ketchup boy.

Orange Rice (Rice Cooker)

Ingredients:
(fits 4 cup rice cooker)

4 scoops rice (I used jasmine)
4 TBS beef gelatin
1 tsp cream of tartar
1-2 TBS sea salt

2-4 cups orange juice
4 TBS coconut oil
water to 4 cup line, as needed
Black pepper (optional)

1. Add dry ingredients in order and stir to blend. 
2. Add liquids in order to fill line, stir and cook. 
3. When done cooking, grind a light dusting of freshly ground pepper to individual servings.

Great for a snack or a side dish.  If you have a larger cooker, add an additional TBS of gelatin and oil plus 1/4 tsp salt and cream of tartar per scoop of rice.

Frugal Food Thursday
Savory Sunday

Pineapple Clam Chowder - GF

Enjoy this light, yet hearty meal anytime of year by changing the ratios of the ingredients.

Ingredients:
Homemade Smoked Turkey Broth
Sierra Mist (optional)
Sea Salt
Potatoes, peeled and diced
Cream of tartar
Coconut Oil
Beef gelatin
Baby Clams (with Juice)
Pineapple (with Juice)
Hot Pepper Oil (optional)

Bring about 6 cups liquid (broth, juice from clams and pineapple and soda or water as needed) to boil and add peeled, diced potatoes and salt.  I used 4-5 large russets.  Turn heat down and simmer 40 minutes.

Add as much gelatin and cream of tartar as desired. Cream of tartar = potassium.  Clams are the "whole" animal so don't need gelatin, but I always sneak in extra where I can and find the gelatin adds richness and balances the sweet/tart of the pineapple well.  I used a little over half a cup.

I added about a cup or so of Sierra Mist because it had been sitting in the fridge a while, flat.  I don't know that it necessarily added anything "special."  A little cane sugar would work just fine too. Add the clams and the pineapple at the end. Correct seasoning (add more salt, of course) and serve.
I like a dash of hot pepper oil too.

Friday Food

Baked Potato with Nacho Sauce

We made some homemade Nachos the other day.  Our eyes were bigger than our stomach, so we had quite a bit of leftover sauce.  We never have leftover homemade tortilla chips.

This particular version of nacho sauce is as follows:

1 lb grass fed ground beef
4-8 TBS beef gelatin
1 can diced tomatoes and chilis
coconut oil (for cooking the beef)
sour cream
sea salt to taste


Hearth and Soul Hop
Fat Tuesday
See Ya in the Gumbo
Melt in Your Mouth Monday
Ingredient Spotlight : Tomatoes

Beef Borscht (Slow Cooker)

Layer in the cooker, in order:

Ingredients:
slathering of coconut oil on sides and bottom
2 lbs homegrown grass fed beef, cubed (mine was still frozen)
1/2-1 cup beef gelatin
1 onion, sliced
3-4 cups sliced beets (fresh, canned or pickled)
3-4 cups bite sized potatoes (fresh or canned, drained)
a lot of sea salt...a few TBS
1/2-1 cup homemade broth, water or juice from canned/pickled beets
fresh ground pepper to taste

Cook for about 8 hours on low or overnight, correct seasoning before serving.
Add a dollop of sour cream per bowl, if desired.

P.S. This is NOT a purple soup, but a dark, savory brown.

See Ya In The Gumbo
Weekend Gourmet Carnival
Your Recipe, My Kitchen
Monday Mania
Melt In Your Mouth Monday
Savory Sunday
Patchwork Living Blogging Bee
Hearth and Soul Hop 
Fat Tuesday 
Pennywise Platter Thursday
Real Food Wednesday
Gluten Free Wednesday
What's Cooking Wednesday
Simply Delish
Saturday Evening Pot : Star Recipe Collection

Cheeseburger Macaroni - GF

I found this recipe on-line and modified it to my dietary needs and what I actually had in the house. ;)


Ingredients: (to the best of my recollection)
1/4 cup (4 TBS) coconut oil
1 onion, diced
3/4-1 lb grass fed ground beef

Paste Mix:
4 TBS Beef gelatin
1 TBS mustard
2 oz tomato paste
2 oz ACV
4 TBS cane sugar/cream of tartar mix
Salt to taste...I think I used a tsp... or maybe 2?

2.5 cups water
2 cups rice pasta (elbow, penne, etc)

8 oz Munster or other white cheese, cubed

1. In a LARGE skillet (I over flowed mine a few times due to the slope in my stove top), brown the onions and burger in the coconut oil.
2. Mix the paste ingredients together and add to skillet.
3. Add water and bring to boil.
4. Add pasta of choice.
5. Cook for 8-10 minutes or until desired tenderness.
6. Turn off burner and add small chunks of cheese of choice. I chose Munster because it's a semi-soft cheese that dissolves easily.  It was either that or pepper jack.  I just broke pieces off.
7. Serve when cheese is thoroughly blended.

P.S.  I just read the instructions of the original recipe again.  I didn't drain the meat juices or cover while cooking the noodles. I don't know if the out come would be any different or not.

Friday Potluck
Hunk of Meat Monday
See Ya In The Gumbo

Rice Cooker Spanish Rice w/Gelatin

Ingredients: Makes about 8 servings
2 cups Broth
4 TBS Beef gelatin
1 tsp Cream of tartar
1 tsp Salt
1 cup Salsa
4 scoops Rice (rice cooker scoop is about 3/4 of a cup of actual rice)
Water to 4 cup fill line
2 TBS Coconut oil or Butter

1. Put broth in pot and sprinkle with powdered ingredients, so gelatin can soak up some liquid.
2. When soaked, put rice and salsa into pot and stir.
3. Fill to 4 cup line marked on pot with water (or add extra broth).  
4. Add a plop of oil or butter.
5. Cook.
6. When rice is done, fluff and serve.

My 4 cup rice cooker allows for setting a timer to start cooking at a later time AND keeps the food warm for up to 14 hours. Very handy!

Foodie Wednesday