Best in the World Gluten Free Peach Pie

I just taught for 12 hours and now I want this pie real bad. I'll make it tomorrow.

8-9 little perfectly ripe Jersey peaches peeled and cut into thin slices
2 T better batter flour
2 t lemon juice
1.5 T brown sugar
dash of nutmeg

Mix all the above in a bowl.

One Better Batter pie crust according to this recipe, minus ice cubes: just stick the liquids +yolk in the freezer while you do the other stuff. Also, I substituted butter for the shortening and I can't say there's any reason to buy shortening. It is horrible for you. Period.

Put the bottom half of the crust into a 9 inch pie plate, Pyrex!, for about 8 minutes at 350. Take it out.

Put the peaches carefully on top of the hot but not baked crust. Put the other raw crust over the top and cut some slits into it.

Bake at 425 for 10 minutes, then cover edges with foil and bake at 350 for 30-40 minutes. Ooooooo.

That crust is really beyond compare with any other gluten free item. Durnit. I wanna pie. Now.

Cauliflower Rice

In Louisville, there's a Middle Eastern restaurant called The Grape Leaf. I've eaten there off and on since about 1993. I've basically been playing around with many lentil rice pilaf recipes since I ate their cauliflower rice which is pretty divine and needs nothing besides some feta cheese. Then I remembered that the local paper, the Courier-Journal, often will hound a restaurant chef for the recipe of a dish that's very popular. I once even saw in that column the recipe for Baptist Hospital East's Meatloaf: soon after, I was standing in line in that very cafeteria and the person in front of me turned around and said, "Is the meatloaf good?" and I said, "The recipe was in the Courier."

Anyway. It just occurred to me tonight: look up "cauliflower rice courier-journal." Well I'll be.

The Grape Leaf's Cauliflower Rice

2 tablespoons olive oil
1 small onion, peeled and diced
Pinch saffron
1/2 teaspoon turmeric
1 cup cauliflower florets, separated
1 cup basmati rice
3 cups water
1/4 cup almonds
1/4 cup raisins

In a pot, heat the oil until shimmery, and add the onion. Cook until onion softens, about 5 minutes. Add the saffron, turmeric, cauliflower and rice. Stir to coat well. Add the water, bring to a boil, partially cover and simmer until rice is done and cauliflower is tender, 17 to 20 minutes. Check at 10 minutes or so, and add more water if too dry. Garnish with the almonds and raisins. Serves 4.

***

I predict: few raisins and feta to boot. Make sure you use basmati rice or this will be kind of a bust.

Stuffed Baby Portobellos

from Vegan Piggy -- these were a big hit on the Fourth of July at my house and I want to make sure I have the recipe stashed somewhere.

1 1/2 lb. Baby Portobellos the bigger the better (or button mushrooms)
1 1/2 c. Fresh Whole Wheat Bread Crumbs
3 T. Extra Virgin Olive Oil
1 Medium Red Onion chopped
1 Garlic Clove pressed
3/4 t. Sea Salt
2 T. Fresh Parsley chopped
1/2 t. Basil

Preheat oven to 375 F.

Process about 2 slices of whole wheat bread in a food processor. You can use prepared bread crumbs, but whenever possible, I'd use fresh for sure. This makes about 1 1/2 cups of bread crumbs. It's also a great way to use up the butts of your loaf bread. Set aside. Remove stems from mushrooms and chop them right up. Brush one of the tablespoons of oil around in a 13 X 9 pan. Heat the rest of the oil in a pan over medium high heat. Add garlic and onions and sauté for 7 minutes. Stir in salt, and then bread crumbs, basil, and parsley. Evenly distribute mixture to mushroom caps. Bake for 30-45 minutes, depending on the size of your mushroom caps. Keep an eye out that they don't get too brown. Serve with a fresh salad, and enjoy!