Thai Coconut Pancakes

I stumbled upon this recipe online today and thought it looked really interesting and yummy. And best of all, it's gluten free! Always a plus to find a fantastic looking recipe that is gluten free and could really satisfy someone's craving on a GF diet. I well remember those FOUR long months I couldn't eat gluten. Jer and I resolved to try and eat less gluten on a daily basis and just aim for a wider variety of flours and grains in our diet. So....we'll be trying these! Also a good way to us up some of my speciality flours left over from the strictly GF days.

http://thaifood.about.com/od/thaidesserts/r/coconutpancakes.htm

These coconut pancakes are like those sold at the night markets in Thailand. They can be served for dessert warm and topped with a few scoops of ice cream, OR they make a great breakfast or brunch dish on the weekends. Colorful and flavored with coconut, these pancakes are actually closer to crepes in thinness, and they're gluten free. Have fun with them and make several different colors (pandan essence provides the bright green color). A great brunch dish to make for Easter, or anytime you're feeling young and happy!
Prep Time: 12 minutes
Cook Time: 10 minutes
Ingredients:
SERVES 2-4
2 cups good-quality coconut milk
2 eggs (use flax egg replacer from post or EnerG egg replacer)
1+1/2 cups rice flour
3 Tbsp. glutinous rice flour (available at Asian food stores)
3-4 Tbsp. sugar
1/8 tsp. salt
1 tsp. baking powder
oil for frying
optional: a few drops of pandan essence (available in tiny bottles at Asian/Chinese stores)
optional: food coloring
optional: 1/4 cup dry shredded (baking type) coconut for garnish
Preparation:
Measure the two flours into a mixing bowl. Add the salt and baking powder, and stir to mix.
In another bowl, combine the eggs with the coconut milk and sugar. Whisk to dissolve the sugar and break up the yolks.
Pour wet mixture into the dry mixture and stir until you have a smooth batter (using a whisk will help get rid of any lumps).
If you'd like different colors of pancakes, divide the batter into a few separate bowls.
Add several drops pandan essence to make one bowl green (or make all of them green!). Make the others with colors of your choice. Leave one bowl plain.
Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot - this will help to keep the pancakes/crepes from sticking.
Now add a little oil (about 1/2 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces.
Add about 1/4 - 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter.
Pancakes/crepes are ready to be flipped when small holes break out over the surface and edges are crisp.
Flip the pancake and cook the other side briefly - 30 seconds to 1 minute. Add a little oil to the pan before making each new pancake.
If desired, sprinkle with toasted shredded coconut. These pancakes are delicious served with maple syrup. ENJOY!

These coconut pancakes are like those sold at the night markets in Thailand. They can be served for dessert warm and topped with a few scoops of ice cream, OR they make a great breakfast or brunch dish on the weekends. Colorful and flavored with coconut, these pancakes are actually closer to crepes in thinness, and they're gluten free. Have fun with them and make several different colors (pandan essence provides the bright green color). A great brunch dish to make for Easter, or anytime you're feeling young and happy!
Prep Time: 12 minutes
Cook Time: 10 minutes
Ingredients:
SERVES 2-4
2 cups good-quality coconut milk
2 eggs
1+1/2 cups rice flour
3 Tbsp. glutinous rice flour (available at Asian food stores)
3-4 Tbsp. sugar
1/8 tsp. salt
1 tsp. baking powder
oil for frying
optional: a few drops of pandan essence (available in tiny bottles at Asian/Chinese stores)
optional: food coloring
optional: 1/4 cup dry shredded (baking type) coconut for garnish
Preparation:
Measure the two flours into a mixing bowl. Add the salt and baking powder, and stir to mix.
In another bowl, combine the eggs with the coconut milk and sugar. Whisk to dissolve the sugar and break up the yolks.
Pour wet mixture into the dry mixture and stir until you have a smooth batter (using a whisk will help get rid of any lumps).
If you'd like different colors of pancakes, divide the batter into a few separate bowls.
Add several drops pandan essence to make one bowl green (or make all of them green!). Make the others with colors of your choice. Leave one bowl plain.
Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot - this will help to keep the pancakes/crepes from sticking.
Now add a little oil (about 1/2 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces.
Add about 1/4 - 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter.
Pancakes/crepes are ready to be flipped when small holes break out over the surface and edges are crisp.
Flip the pancake and cook the other side briefly - 30 seconds to 1 minute. Add a little oil to the pan before making each new pancake.
If desired, sprinkle with toasted shredded coconut. These pancakes are delicious served with maple syrup. ENJOY!

Huevos Rancheros

We've decided to start a family Christmas morning tradition and have huevos rancheros for our brunch. We enjoyed them this morning and although I couldn't have the "real" deal they looked delicious, and my alternative was very good as well.

All the food blogs I read have pictures, so I've decided to take some when our meal isn't too rushed. Hope you enjoy!

Homemade Refried Beans
In a crock pot the night before, place a bag of pinto beans that have been sorted and rinsed. Cover with 3 inches of water, and season liberally with salt, garlic powder and onion. My Father always slices an onion in half and places in the pot as well. Cook on low overnight. I usually start on high, and then turn down mid-way through the night because I'm afraid the water will evaporate.

The next morning heat a large skillet (I prefer cast iron) and add several Tbsp. of olive oil. Use a slotted spoon to transfer the beans to the skillet. Mash with a potato masher and cooking liquid as needed to get the right consistency. Season with salt, onion and garlic powder. If you have the time, first saute a finely chopped onion and or a red pepper in the skillet until caramelized, then add in the beans. We were short on time this morning.

Fry an egg to your preference, either other easy or hard. Fry corn tortillas in olive oil until soft. Assemble by placing tortillas on the plate, top with a large dollop of refried beans, then with the fried egg, salsa, and some shredded cheese. Then either place in the oven to keep warm and melt the cheese, or pop in the microwave. Garnish with cilantro if desired.

Delicious! And very, very filling.
Here is a picture of my 4 1/2 year old Abigail enjoying her Christmas brunch. The avocado was her favorite part (of course!) then the egg and the rest of the meal. She approved!

Rice Pear Surprise

Basic TED

Brown rice is so nutritious and delicious, and makes a tasty treat for breakfast.

1 cup cooked brown rice
1/2 fresh pear, mashed
1/4 cup rice milk
1 banana, sliced *optional

In a medium bowl, combine brown rice and mashed pear. Cover with plastic wrap and heat in microwave for 1 1/2 minutes. Top with sliced banana.