BettyGoHard Women Action Sports Blog

Looking for a nice side dish for Ian's stuffed chicken breast I came across the idea for this tasty recipe on the Martha Stuart website of all places .  She was cooking for a large crowd and did not have gluten intolerance issues to deal with so i took a yummy sounding recipe and made a few changes.

Serves 4
Ingredients

1/3 cup gluten free four mix (I used approx two tablespoons of rice flour,1 tablespoon tapioca starch and 1 tablespoon soy flour)
1/2 teaspoons baking powder
Coarse salt and freshly ground black pepper
1 medium zucchini
1/4 medium onion
1 tablespoon Greek-style plain full-fat yogurt (I put in two by mistake, very tasty but required a little added flour)
1 egg, lightly beaten
coconut oil / olive oil for cooking

Directions

In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl. Grate zucchini into bowl with onion on the large holes of a box grater.

Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.

Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
Season fritters with salt and serve immediately with yogurt-dill sauce.

Enjoy!  Did you modify yours in any way to make them more your style? Tell us your version.

After last weeks snowshoe we enjoyed Ian's awesome hot chocolate with gluten free rice flour brownie.  The brownie was pretty awesome so here as promised is the recipe.  Give it a go.  Top it off with melted chocolate drizzled on top or icing sugar through a tea strainer.  Enjoy!

All You Need

1/3 cup (75 mL) butter
2 squares unsweetened chocolate (2 oz/60 g)
1 cup (250 mL) granulated sugar
2 large eggs
1 tsp (5 mL) Club House Pure Vanilla Extract
2/3 cup (150 mL) Club House Rice Flour
1/8 tsp (0.5 mL) baking powder
1/8 tsp (0.5 mL) salt
¾ cup (175 mL) chopped nuts or raisins (optional)

All You Do

In medium saucepan, melt butter and chocolate over low heat.

Stir in sugar and let stand 5 minutes.

Beat in eggs and Club House Pure Vanilla Extract until light and fluffy.

Stir together Club House Rice Flour, baking powder, salt and nuts or raisins (if using).

Add to chocolate mixture and mix until smooth.

Pour into lightly greased 8 x8 inch (20 x 20 cm) pan. Bake at 350°F (180°C) for 20-25 minutes. Cool on rack before cutting into squares.

Hey all

Here's my first little experiment with putting my thoughts out into the world and also some recipes and other expeinces and ideas that may be of help and entertainment to all.

Today i'll tell you a little bit about myself and what is upcoming.

I live in Trail/Rossland, BC. I am a fanatical Snowboarder, Moutain Biker, Foody and in my spare time i like to play in the garden and dig in the dirt.  One of my biggest triumphs to date is over coming a spinal chord injury, suffered during a snowboarding accident(98)  in which I broke my back and put myself in a coma. Returning from that to become on of the best Adaptive snowboarders in the world (U.S champs, Worlds, XGames). Married to the beautifull Mrs. Natasha Lockey (BETTY) and living it up loving life in Canada.

I would like to share with you a recipe that is GlutenFree, which many i have are. Tash is gluten intolerant, so we needed to find a substitute for wheat based bread and came up with this one

Pan Bread GlutenFree

1cup Rice Flour

1/3cup Soy Flour ***

1-2tsp Baking Powder

1cup Rice Milk **

1 Egg

Med fry pan with lid

Mix dry ingredients together, whisk egg and milk till light. Head largish fry pan to med heat, grease thoroughly (coconut oil good).

Mix wet and dry together to make smoothish batter, poor into hot pan cover and cook 8-10mins or until no wet spots. Turn and cook for 4mins, remove from heat and cool. NB facial expression is all important whilst trying to turn bread.

*** Garbonzo Flour can be used instead, it works well but has an unusual taste

** Any type of milk works fine, chocolate and cinnamon is good

OK so this recipe is easy and just make any type of bread you can think of. We put all sorts in the batter from Cheese Bread, Chillli Bread to Bannana raisin chocolate chip desert loaf.

You can also put it into a muffin tray and make bread rolls. Cooking times are varying depending how good you oven is, try to get golden.

Enjoy have fun, next time i'll give you a cool recipe from Thailand and tell you what my first snow adventure of the winter was like.

Ian