Thai Curry Banana Leaf Packets

About this recipe:

These banana leaf packets are the perfect way to steam a curry. The nutty flavor of the banana leaf transfers to the curry, giving it that added flavor. You can find the leaves in the freezer of your local asian or mexican market. This dish can be made with chicken, fish or even tofu. Its a show stopper at your dinner party!

Preheat the oven to 350F.

Ingredients:

• 1 packet of frozen banana leaves

• 2 chicken breasts or 2 fish filés

Ingredients for the curry:

• 1 shallot, chopped

• 2 gloves of garlic, minced

• thumb size piece of ginger, peeled & sliced

• 2 t. coriander seeds

• handful of basil leaves, chopped

• handful of cilantro leaves, chopped

• 1/2 can of light coconut milk

• 1 t. red chili paste

• 1/2 jalapeno (with or without seeds, depending on how spicy you like it)

• 1 t. chili powder (optional)

• dash of cayenne pepper (optional)

• dash of paprika

• juice from 1 lime

1. Cut the meat in bite size pieces, set aside in a deep bowl.

2. Place all the ingredients for the curry in a blender, blend until smooth and creamy.

3. Poor the curry over the meat, cover and refrigerate for at least two hours (or overnight).

4. Fill the sink up with warm tap water. Submerge the frozen banana leaves to thaw. When thawed, wash the leaves on both sides. Transfer to flat work surface.

5. Open up the leaves, cut the side (this is the hard center vain of the leaf) and set aside. This will later come in handy to tie up our packets.

6. Select a piece of the leave that has no tears. Cut about 6 (horizontal) letter sized pieces. Its best if the 'grain' of the leaf goes horizontal too, this will make wrapping easier.

7. Take a leaf and lay it on your flat surface (grain horizontal). Scoop a couple of tablespoons of your curry onto the center of the leave. Fold top and bottom, than fold both sides towards the middle (kind of like an envelope). Be careful not to crack the leave as the curry will run out. Use the cut off center string to tie the packet together. You can also use a toothpick.

8. Put your packets in a pyrex dish, bake in the oven for about 20 or 30 minutes on 350F.

9. Serve the packet on a place or for the real traditional way, just use the leaf as your plate. 

10. Salt to taste, goes well with steamed vegetables.

Pistachio Biscotti

About this recipe:

This biscotti has a finer texture than its almond brother. I can't tell which one I like better, they are just so different. Make both and see for yourself?

Preheat the oven to 375F.

Ingredients:

• 1.5 c. gluten free flour

• 1/4 c. sweet rice flour

• 1/4 c. almond meal

• 1 t. xanthan gum

• 1/2 t. baking soda

• 1/2 t. baking powder

• 1/8 t. salt

• 1 stick of unsalted butter

• 1/4 c. sugar subsitute

• 2 eggs

• fine zest of 1 orange

• 1 t. glycerine based vanilla extract

• 1/2 c. chopped pistachio's

1. Cream the butter until white. Add the sugar sub and beat until fluffy, about 5 minutes. 

2. Blend in the eggs, orange zest, vanilla and chopped pistachio's.

3. In a separate bowl, mix the rest of the dry ingredients together. Slowly incorporate the dry ingredients into the wet ingredients to form a soft dough. At this point it will be quite sticky, refrigerate for about one hour to harden it.

4. Divide the dough in 3 pieces. Make a flat loaf of every piece and lay it on a prepared cookie sheet. You will have 3 loafs in the end.

5. Bake for about 20  minutes or until golden brown. Transfer to cooling rack and cool for 5 minutes.

6. On a cutting board, cut .5 inch thick slices, just like you would cut a loaf of bread.

7. Lay the slices on their side back onto the cookie sheet and bake for another 10 minutes on each side.

8. Transfer to cooling rack and cool completely and store in an airtight container.

Almond Biscotti

About this recipe:

Biscotti's are great cookies, they keep a long time in an airtight container so you can make a whole batch and enjoy them any time you want! I have two versions, I say make both and see what one you like best.

Preheat the oven to 325F.

Ingredients:

• 3/4 c. amaranth flour

• 1/4 c. almond meal

• 3 T. tapioca flour

• 2 T. arrowroot powder

• 3/4 t. xanthan gum

• 1/2 t. baking powder

• 1/8 t. salt

• 2 eggs

• 1/4 c. sugar substitute 

• 12 drops of liquid stevia

• 1.5 c. coarsely chopped toasted almonds

• peel of one orange

• 1/2 t. glycerine based almond extract

• 1 t. glycerine based vanilla extract

• 2 t. anise seeds

1. Combine all dry ingredients, except the sugar sub and toasted almonds, in a large mixing bowl and mix together.

2. In another mixing bowl, eat the eggs and sugar until blended. Add in the stevia, almond extract and almond extract.

3. Add the wet ingredients to the dry and mix until blended well.

4. Fold in the toasted almonds.

5. With your hands, divide the batter in 2 or 3 pieces.

6. Make a flat loaf of dough and lay it on a prepared cookie sheet. Repeat this with the rest of the dough. In the end you will have three flat loafs on your cookie sheet.

7. Bake for 20 - 30 minutes, or until it is starting to turn golden brown. Sometimes little cracks will show up in the top crust, than you know it is ready.

8. Transfer to cooling rack, cool for 5 minutes. Lay the logs on a cutting board. Take a sharp knife and cut slices of about half an inch wide.

9. Lay the slices back on the cookie sheet - on their side - and bake an additional 10 - 15 minutes on each side. Make sure to turn the temperature down the oven to 300F.

10. Place biscotti's on a cooling rack, not too close to each other. Let them cool completely before storing in an airtight container.

Nutty cookies

About this recipe:

These cookies are great with a cup of tea.  You can make them with pine nuts or almond slivers, what ever you prefer.

Preheat the oven to 325F.

Ingredients:

1/2 c. sorghum flour

1/2 c. almond flour

1/2 c. all purpose gluten free flour

1/4 c. sugar subsitute

16 drips of liquid stevia

1/4 c. cashew butter

1/2 t. xanthan gum

1/2 t. baking powder

1 t. glycerine based vanilla flavor

1 t. glycerine based orange flavor

1/2 t. glycerine based almond flavor

2 eggs

2 handfulls of nuts, I used pine nuts and slivered almonds.

1. Mix the cashew butter and the sugar substitute in a food processor, add stevia, add the liquid flavorings and two eggs and process until smooth. 

2. Mix all the dry ingredients in a large mixing bowl. Add the wet ingredients to the dry ingredients and mix until nicely blended.

3. With some flour on your hands, roll little balls of dough and squeeze some of the nuts into it. Flatten on a prepared cookie sheet.

4. Bake for about 15 to 18 minutes, or until lightly browned.

5. Cool on a cookie rack and store in an airtight container.