Gluten-Free Potato Pancakes

 

Here's a basic recipe for potato pancakes, with a gluten-free twist. :) 

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Ingredients:

• 4 large potatoes (or 2 1-lb bags of pre-shredded potatoes)
• 1 small onion (white, yellow, vidalia, whatever floats your boat)
• 1 large egg, beaten
• 1 tsp salt
• ¼ tsp white pepper
• 4 Tbsp rice flour
• 1 tsp paprika
• 1-2 C of vegetable oil, enough to cover a skillet or frying pan ~1 inch deep
• sour cream and/or applesauce for condiments
• sliced green onions, for garnish

Directions:

1. Peel and shred potatoes. Drain/squeeze out any excess liquid. Set aside.
2. Finely dice the onion. Make the pieces as small as possible. Add to the potatoes.
   
   
   
   
   
3. Add egg, salt, pepper, paprika, and rice flour. Mix well. I find the best way is to roll up your sleeves and mush together with your hands to ensure that it is all thoroughly incorporated.
   
   
   
   
   
4. Heat oil in skillet on high. When oil is ready, form a potato ball, slightly smaller than baseball-sized, and then gently flatten until pancake is about ¾-1" thick. Be sure not to flatten too fast so that there are large cracks or gaps in the pancake. If this happens, gently press back together so that the pancake is whole and round. Gently drop into the oil by first dipping one side and then letting the rest slide off your hand into the pan. Be careful not to let your fingers touch the scalding hot oil in the process.
   
   
   
   
   
5. Fry about 5 minutes, or until you can see that the edges are turning golden brown. Gently flip and repeat. I find it easier to flip items such as this in hot oil by using 2 tools (a spatula and a slotted spoon, for example) so that the pancake doesn't flip over too fast and splash hot oil everywhere.
   
   
   
   
   
6. When both sides are golden brown and crispy, remove from oil and drain on paper towels or on a grate. 
   
   
   
   
   
7. Garnish with green onions and serve with sour cream and/or applesauce.

Makes 12 pancakes (serves 4-6 people)

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GBAdams

12/13/2020

Crock Pot Chicken Noodle Soup

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Ingredients:
2 chicken breasts, finely diced into ½-in or smaller cubes
3 - 32 oz cartons of chicken stock (not broth)
3 C sliced carrots (¼-½ in thick, depending on how big the carrots)
2 C sliced celery
1 C diced onions
2-3 cloves garlic, finely minced
2-3 Tbsp kosher salt (or to taste)
1 Tbsp parsley
2 tsp tarragon
1 tsp rubbed sage
1 tsp ground black pepper
1 pkg (12 oz) egg noodles

Directions:
Pour chicken stock into crock pot. Add spices and salt; stir well.

 

 

Add diced chicken breast, carrots, celery, garlic, and onions.  Cover.  Turn crock pot on. Cook 6-7 hours on low, 4-5 hours on high.  An hour before serving, add egg noodles and stir well.  Cover again.  Soup is done when noodles are limp and cooked through.

Makes 8-10 servings (can be frozen up to 6 months in an airtight container)

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GBAdams
02/04/2014

Homemade French Onion Soup

This is one of my favorite things to make on a cold & snowy day...especially in the crock pot.  The house is FILLED with the delicious aroma of beef broth and onions, and it makes anyone who walks into our house instantly hungry.  (Hee hee!) This is not a difficult recipe, just time-intensive, especially since you'll want it to cook for as long as possible in order for the flavors to meld perfectly.  ;)

I hope you like it...

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Ingredients:
2-3 medium white onions
52 oz (2-26 oz containers) Beef Cooking stock
3 Tbsp Worcestershire sauce
1 Tbsp soy sauce
½ tsp course ground black pepper
1 to 1½ Tbsp Kosher salt, depending on taste
4 C water
1 loaf French Bread
2-3 C shredded Gruyere cheese
2-3 C shredded Swiss cheese
6-8 slices of Swiss cheese

Advanced Preparation:
Preheat oven to 375°F.  Cut French bread loaf into 1-in slices.  Toast 4-6 slices (depending on thickness of the bread) in pre-heated oven for 10-15 minutes, or until golden brown.  Remove and set aside.

Soup Directions:
Chop onions into even quarter slices. Place in a medium to large sauce pan.  Add stock, Worcestershire sauce, soy sauce, pepper, salt, and water.  Heat on high.  When liquid comes to a boil, cover.  Turn heat down to medium-high and let simmer for 1-2 hours. After 1 hour, you will need to add 1-2 C more water, depending on evaporation rate.  Heat soup until onions are no longer firm but are translucent and limp. Remove from heat.

Preheat oven to 425°F.  In 2 large oven- and broiler-safe ceramic bowls, place 2-3 slices toasted French bread slices. Ladle soup over slices, filling about ¾ full. add 1 C shredded Swiss, then 1 C shredded Gruyere, add one more ladle of soup, then top off with 3-4 Swiss slices, ensuring top is completely covered.  Place bowls on jelly roll pan or some other pan with shallow sides, then place pan in pre-heated oven.  Let bake for 10 minutes, then turn broiler on low. Broil for 5 more minutes, or until cheese top is bubbly and turns a golden brown. Remove from oven; let stand 5 minutes, then serve.  Be careful, as soup will be EXTREMELY hot.

*This soup can also be made in a slow cooker. Add all ingredients into pot, cover, and set temp to high.  Let cook 6-8 hours.  Follow the rest of the directions for placing in bowls.

Serves 3-4 people

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GBAdams
10/31/2012