Biaxin Xl Pak

by Emily on November 10, 2010 · 11 comments

in Food,Recipes

Early Autumn Bounty Biaxin xl pak, Back in early fall when it was just starting to get cool outside, I wanted to make a West Indian-inspired savory vegetable tart with a lower wheat/gluten content crust. Too bad it wound up being a fail. It was a delicious one, but hardly one I'd recommend since it took a long time to prepare and was kind of ugly looking. May you learn from my mistakes, prescription for ear infection.

I came across this simple recipe on Epicurious for Savory Summer Tarts. Although I wanted to make two normal-sized tarts instead of of little ones, I figured the base crust recipe would be a perfect to mess around with, biaxin xl pak.

I've mentioned several times here that try to avoid eating processed food or foods containing wheat or gluten when cooking at home. I don't have any allergies; that's just how I prefer to cook for myself. Biaxin for strep, To cut back on the wheat flour in the crust, I decided to try my hand at making quinoa flour. You may remember my love of this whole grain from from my coconut quinoa and jerk pork recipe in June. Biaxin xl pak, I use it in place of rice, pasta … I use it everywhere when I cook.

I quickly Googled how to make quinoa flour and found a post that said to just dump it in a blender and call it a day, which is what I did, biaxin xl 500 mg. Had I found this slightly more detailed post, it may have prevented the minor disaster I'm about to relay. From eHow.com:

If you have not used quinoa flour before, Biaxin for strep throat, try to pick a recipe that already contains quinoa flour so that you will have a chance to learn the specific effects of its taste and texture in baking.


If you would like to substitute quinoa flour in a recipe that does not originally call for it, be sure to keep a few things in mind. Because the flavor is so strong and its texture not necessarily suitable to produce a well-structured baked good on its own, it may be safest to use only a small proportion of quinoa flour in baked goods, using all-purpose flour for the rest of your recipe's flour requirement.


I replaced one cup of wheat flour with homemade quinoa flour, biaxin xl pak directions. I used a little less butter than the recipe called for due to the natural oils in quinoa, and I pre-baked the crust longer so that it set better, biaxin xl pak.

Pretty but evil crust.


For the savory tart filling, I roasted my CSA veggie share that week: squash, new potatoes and a red bell pepper. Order biaxin, I tossed the veggies with some olive oil, sea salt and jerk seasoning spice mix before roasting. As a binder, I used silken tofu that I blended with some of the cooked vegetables to create a roasted vegetable cream between the layers of squash/potatoes/etc.

Filling the baked tart shell.

I had caramelized some onions, medication for ear infection, so I topped the assembled tarts with wisps of buttery onion and thin slices of tomato in the hopes that the tomato slices would also roast a bit on top of it all.

I used a recipe for yogurt-mint dipping sauce from Super Natural Cooking by Heidi Swanson of 101 Cookbooks Biaxin xl pak, to go with the tart. Here's a hint when making the dip: use Greek yogurt. It will make it tangier and even more delicious. Biaxin xl 500mg, If there was any plus side to this experiment, it was discovering how much I loved that dip.

In the end, after I cooked the tarts and let them cool slightly, I cut a slice and it fell apart almost entirely, prescription for ear infection. It would not hold together, biaxin xl pak. I couldn't bake it any longer, as the crust would have burned. I was discouraged, Biaxin xl 500mg clarithromycin, but I was also stuck with my failed experiment as my lunch for the week. After one serving (which at least tasted good), I popped both tarts into the fridge.

The next day when I went to cut a slice to pack up for lunch, I was overjoyed to find the crust behaving like a real crust … it was holding together like nothing ever happened, prescriptions for bladder infections.

Finished Tart. Biaxin xl pak, I thought maybe I just missed a step for quinoa flour-based goodies, and it just needed to chill overnight and it would be fine. No such luck. When I reheated it for lunch, it fell apart. Buy biaxin online, What did I learn. Cooking is a different animal when using nut flours or other grain-based flours that are high in natural oils. Before, I knew gluten-free flours were challenging to work with because gluten helps hold things together, biaxin xl pak. But I hadn't considered that flours made of grain (versus nut) could have natural oils in them that would also make it difficult for them to stick together. If I tried this again, I'd skip the butter entirely because I think the quinoa flour had enough oil without it, biaxin for ear infections, and would have had a better chance of staying together. At least I learned something.


  • In the mood for a casserole now. Biaxin xl pak, Why don't you try the very traditional West Indian Sunday meal, Macaroni Pie (video link)?

  • View the rest of my fail casserole in the Flickr slideshow here.

  • What are your worst baking-related horror stories. Biaxin xl pak, Are you someone who's afraid to bake, or willing to try anything. Let me know in the comments!


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  • Dejavucook

    It looks good! I have no idea of GF and guess I feel too old to learn. I did have a terrible kitchen FAIL about 5-6 weeks ago/the worst in my life (I do not count the kitchen burning down after a hurricane-only food relation was a fondue pot catching on fire when the elec. came back on/my neighbor saved my life). My fail was a delicious soup but with a broken wrist (and not wearing my wrist brace dropped it) and the eyes and the mind can see what is going to happen next, and there is not one thing you can do about it. At least I had one cup of the soup. Yesterday I went to the store for the first time in 6 weeks/remembered about 75% of the items. I will send you the link. Thanks for you interesting and informative posts.

    • http://www.mouthoftheborder.com emilyspearl

      You are welcome! Thank you for always taking the time to read and share.

  • sarahjmckay

    Came to suggest xanthan gum, was a little late to the game! My mom is celiac, so I’ve done some gluten free experiments for her. She’s also a WW veteran (made lifetime last year) so she doesn’t let me make gluten free goodies unless it’s a holiday… but I love gluten free baking. It makes me feel like a scientist in the kitchen.

    • http://www.mouthoftheborder.com emilyspearl

      Hey Sarah — yeah, I am aware of Xanthan. But I was using half regular
      flour, so I didn’t think I’d need it here. I don’t actually enjoy feeling
      like a scientist with my food, though I enjoy molecular gastronomy out in
      restaurants. :) Nice to see you here!

  • http://ncsuemme.blogspot.com/ emilyhanhan

    Emily,
    To call the entire thing a fail is shorting yourself as a cook. You left out your thoughts on the filling itself. Obviously, the crust was an unfortunate fail, but how did the silken tofu and roasted veggies taste? I’m very intrigued by using silken tofu in that way. It seems ingenious!

    Also, if you’re looking for an alternative to GF flours as a crust, I’ve seen thinly sliced potatoes used as a savory tart crust. Par bake the potatoes and then bake up your tart as normal.

    • http://www.mouthoftheborder.com emilyspearl

      Thank you, Emily :)

      The veggies were awesome. The silken tofu as an idea worked really well as a
      binder. I needed to do something different with the seasoning though –
      despite a good amount of jerk seasoning and salt, it still seemed rather
      bland.

    • elizabethonline

      Agreed: re silken tofu. Good call, EH.

  • lhuben

    Emily, I completely back-up Brett’s comment, it’s key to include xanthan gum and to blend flours. I’m a particular fan of millet flour when I want to lighten things up, and buckwheat when I’m looking for a more “whole grain-y” baked good. If you don’t want to bother mixing all the flours yourself Bob’s Red Mill sells an AMAZING gluten-free flour baking blend.

    • http://www.mouthoftheborder.com emilyspearl

      Laura —

      I know. I just don’t know how I feel about trying to eat more “naturally”
      and then adding it xanthan gum. I’m complicated. I knew about Bob’s – have
      some of his flours at home. This experiment was more about seeing what would
      happen if I didn’t want to spend $10 on a pound of premixed flour and what I
      could get away with. If I had a grain mill, I’d probably get more into this.

      But I am learning!

      See you soon, and thanks for the comment chica!
      xo
      E

  • brett

    Hey there! Sorry to hear about your tart fail — sounds like a really yummy idea though. Back when I was vegan/GF, I made successful crusts with a combo of rice flour, amaranth flour and xanthan gum, and kept the full amount of fat/butter I would usually use. I liked the amaranth for its taste…you could probably substitute the quinoa flour for the rice flour, but the xanthan gum is key in stabilizing the mixture so it doesn’t break down during cooking. One of my other favorite combos (for a sweet tart) is quinoa flour + almond flour + sugar + xanthan — it comes out to a beautiful smooth texture and browns quite nicely.

    • http://www.mouthoftheborder.com emilyspearl

      Brett – thank you so much for your comment and your suggestions! I’m
      definitely not done experimenting here. I have a lot of friends with celiac
      and I love cooking for them. Thanks again!

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