It’s been awhile since I posted a gluten free baking recipe…take a look at this one:
My 2 year old grand daughter, Annie, loves potstickers, although she calls them “popstickers.” I started making them for her as soon as she was eating regular food, having read a book about toddler food and gotten the idea there. They are time consuming to make, but not difficult. We found that when ordering them in a Chinese restaurant, most of the potstickers are frozen (commercial) and fried in oil unless you ask for them to be steamed; in which case you often get home made ones. In a couple of restaurants, we actually were able to watch them being made. Anyway, here is a healthy recipe and as I said, they are not difficult to make:
I ate more sausages in Ireland than I should have…there is something very different about them. They are often served as a main course for dinner or lunch with mashed potatoes and gravy (see link below). They no longer allow the export of Irish sausages to the U.S., so you have to get them through one of the Irish food outlets. There are a couple of companies that make them in the U.S. (Donnelly’s, for example), and Gelson’s makes their own “bangers” style which are available in all their stores, but they are more like the larger English varieties. Anyway, have a look:
I make pizza dough in the bread machine all the time, and I freeze it in portions. I use whole grain, whole wheat, white bread flour and also semolina in my various doughs, and I add in everything from garlic to Parmesan cheese to sun dried tomatoes.