Tuesday, June 21, 2011

sausage stuffed mushrooms


i think this would be a great recipe to highlight food made with real ingredients and not a lot of processed food. On that note the sausage i use is organic free range and made fresh everyday. For more recipes using real ingredients check out Real Food Weekly


1/2 pound Italian style chicken sausage (casing removed)
1/2 onion chopped
2 cloves garlic chopped
1/2 cup grated Parmesan
1 egg
16 oz fresh mushrooms (make sure the are a good size to stuff)

Saute onion and garlic in non stick pan till soften then add sausage and cook till done and crumbled. Allow mixture to cool thoroughly and give a quick pulse in food possessor to make sure everything is nice even consistency. Add cheese and egg and mix thoroughly.

Preheat oven to 350*. Remove stems from mushrooms and wipe the caps to remove dirt. Generously stuff the caps and arrange in a single layer on baking sheet. Loosely tent pan with tin foil and bake for 20 mins. Remove foil and bake until filling is set and golden brown

Saturday, June 18, 2011

flour blend for baking


i find this blend gives me a very nice texture for baked goods


6 cups brown rice flour
4 cups white rice flour
2 cups tapioca starch

mix very well

Thanks to Jill's comment I think I need to clarify I do use xanthan gum in my baking I don't put it in my blend because I have found I don't get an even product over multiple batches which is important if I am baking for someone else. I usually add about 1/2 a teaspoon to 1 1/2 cups of flour. Sorry for the confusion.