Sunday, November 2, 2014

Breading for Foods like Chicken, Fish, and Eggplant Parmesan

When chicken and fish are skinless, there needs to be a coating around the food to prevent it from drying out and Breading is the perfect solution.
Using Arnel's Originals Pancake and Waffle Mix for this purpose, gives the outside a nutty, crunchy, satisfying texture, while keeping the insides moist and tasty. Eggplant Parmesan has never tasted better!

BREADING   (For about one pound of food)

      Place 1/2 cup of Arnel's Originals Pancake and Waffle Mix on a plate or flat-bottomed bowl. Use straight out of the bag!

1 egg
1 Tablespoon of mayonnaise (or a teaspoon of rice or apple cider vinegar)
sea salt to taste
oil for frying (healthy oil that is expeller pressed, not chemically extracted, is best)

    Mix egg, mayo (or vinegar), and salt together and allow meat or eggplant items to be fully coated.

    With a fork, lift one item out of the mixture at a time and carefully place on the plate with the
Pancake Mix

    Coat both sides of the food with with the Pancake mix and one at a time, place food item in
a frying pan coated with 1/8th nick of oil.

    Turn over when browned and cook the other side.

    (Optional) Spoon a sauce (tomato or white sauce), on top off the food and serve immediately.



QUICHE

PreHeat the oven to 425º.  Bake at 425º for 15 minutes then bake at 350º for 30 minutes more.

 One Perfectly flakey 9" Pie Crust from Arnel's Originals All Purpose Flour

    1 cup of Arnel's Originals All Purpose Flour and Pie Crust Mix
    1/4 cup softened butter (salted,) or healthy margarine, or coconut oil (add 1/4 teaspoon sea salt)
          Combine with a fork so the mixture is crumbly
    1/2 lg egg slightly beaten
          Add egg to crumbly mixture. It should now hold together. If it doesn't, add 1 Tablespoon water.

Gather the dough mixture and place it in your pie pan. With waxed paper on top of the dough, press into your pie pan, spreading the dough evenly on the bottom and sides and fluting the edges to make it look appealing. (As an alternative, you could roll the dough between two pieces of waxed paper, peel one piece off, carefully flip the crust into the pie tin, peel off the second piece and press the dough into the pan. Don't be concerned that the pie crust has broken into pieces. It is very forgiving in the raw state and will connect well with its parts. )
Pierce bottom of crust with a fork, making several air holes.

QUICHE

    There are so many variations of quiche and it is the best when you can use the vegetables you have around, I will only make limited suggestions and encourage you to be creative.

1 -1/2 cup of cooked vegetables, meats, tofu, etc
1 cup fresh spinach  
6 eggs
3/4 cup of milk substitute
2 Tablespoons of mayonnaise
salt and pepper to taste

    Lay all solid ingredients in the raw pie crust. Mix eggs, mayo, and milk, salt and pepper together and pour over the solid ingredients

    Bake at 425º for 15 minutes and at 350º for the last 30 minutes or so. Test for doneness.

TIPS:
• Cook all vegetables before putting them in the raw pie crust (broccoli, mushrooms, onions, etc)
• Cook all meats before putting them in the raw pie crust (ground turkey, pieces of chicken, etc)

DAIRY FREE: 
• Use 3/4 cup of a thicker milk substitute like coconut milk, or almond milk
• You can use cheese substitutes but I find most of them contain "casein or whey" which is the protein from try dairy and they have a foul texture. Use sparingly



Breading for Fish or Vegetables

Batter (for Fish or veggies)

Batter for Fish or Vegetables
   1/2 cup Arnel's Originals Pancake Mix
   1 dollop of your favorite mayonnaise


Mix the pancake mix with the mayo and create a thick batter that is wonderful for coating partially cooked vegetables or small pieces of fish.
Fry in a pan with oil until cooked and crispy.


Waffles

What makes waffles brown and crispy on the outside is sugar in the batter.
What makes these waffles amazing is their whole-grain goodness without sugar.
The waffles made from this fluffy nutty pancake/waffle mix, are delicious, nutritious, and perfectly cooked but not brown.

When I travel and find myself at a hotel with a breakfast buffet sporting a waffle maker, I am thrilled. They are usually the non-stick kind of waffle makers, which leads itself to perfectly easy cleaning. I wipe the unit free of wheat batter with a napkin and an eagle-eye and then prepare my batter.

WAFFLES for 2 people
1 cup Arnel's originals Pancake and Waffle Mix
2 eggs
1/2 to 2/3 water (keep the batter on the thick side)
    I mix all ingredients in a cereal bowl
    I wait till the waffle maker is real hot and then pour in my batter. I flip the waffle maker and wait until the timer buzzes, and then give it one minute more. Viola! A perfectly delicious gluten free waffle.

You can mix in a mashed banana, handful of nuts, chocolate chips, etc.

Top with syrup, honey, fruit, or anything your imagination comes up with.

Here is a photo of an actual waffle I made at a hotel in Sedona, AZ


Pancakes with Chocolate Chips

This is a fun very tasty version that makes lasting memories.

Pancakes for 2 people
1 cup Arnel's Originals Pancake Mix
2 eggs
2/3 cup water (more or less to your desired batter thickness)
    Mix with a fork until blended

1/2 cup chocolate chips
    Fold in the 1/2 cup of chocolate chips

Fry on a griddle with a little oil
Add whatever else you might want (syrup, butter, fruit)

Pancakes with Banana's and walnuts

This is my favorite version of pancakes. The banana adds sweetness without sugar, and the walnuts give it a juicy crunch.

Pancakes for 2 people
1 cup Arnel's Originals Pancake Mix
2 eggs
2/3 cup water (more or less to your desired batter thickness)
    Mix with a fork until blended

1/2 to 1 banana
1/2 cup walnuts
    Mash a banana with a fork and incorporate it into the pancake batter
    Fold in the 1/2 cup of walnuts

Fry on a griddle with a little oil
Add whatever else you might want (syrup, butter, fruit)