Family Chiropractic & Massage

Helping People Build Their Health

Dr Margaret “Maggie” Peterson DC

207 Broadway Street    Enderlin ND 58027    701-437-3888


Recipes ...

As part of our belief in wellness, we believe in eating right. Exchanging recipes is an age old tradition of sharing the best of life. It is our hope that you will share yours with all of us. Our first recipe was shared with us by Dr Maggie, at the Christkindlfest in Enderlin, ND.

Gluten-free Bread

Here is the mix I am currently using. Still have not made bread with it, but it makes great muffins and such. It is based on Bette Hagman's flour mix, but modified to get away from all white flours. I've also substituted brown rice flour for the soy and it turned out pretty good. The 2 starch flours improve the texture so it is not as mealy as some gluten free products. The basic proportions are 6 parts flour, 1 part tapioca starch, 2 parts potato starch, so you could try mixing different flours together to make the 6 parts flour. My husband, who does not have to be gluten free, likes the taste of this mix better than anything I've tried so far. In general, you want to add about 1/4 to 1/2 tsp xanthum gum per 1 cup of flour mix for most recipes. The xanthum gum package usually has the recommended proportions printed on it some where.

3 parts brown rice flour

2 parts sweet sorghum flour

1 part soy flour

1/2 part flax meal

1 part tapioca starch flour

2 parts potato starch flour


Milk Rice “My Way”

Milk Rice (Milchreis) is a very traditional German dessert. As a child, I loved it. And I still love it. But very often, it is made more like a pudding and the texture of the rice is almost lost. “My Way” milk rice is based on Risotto Rice of high quality because this rice makes this dessert. I suggest you use “Carnaroli” rice for this dessert. But you should always use rice which is suited for making a Risotto (e.g. Arborio). The dessert is not overly sweet but everyone can add more sweetness by sprinkling more of sugar on the served dessert. You can also adapt the consistency to your need. If you like it more soupy add a bit more milk or a little cream, if you like a rich and silky dessert. But sure this dessert is not only a kid pleaser it is a dessert which everyone will love. Serve it with a glass of milk, hot chocolate, or a strong coffee. I love it not overly sweet. The flavors of the lemon peel and vanilla made this a very delicate dessert. The cinnamon added at last add some more spicy notes to it. The butter (or cream, if you added some) make it smooth and silky.  - by Thorsten

25 minutes cook/5 minutes prep

Serves 4


1 Cup carnaroli rice (see note) (Dr Maggie substituted Jasmine rice)

2 - 3 Cups milk (Dr Maggie substituted Almond Milk)

1 Dash of salt

1 lemon, zest of rind

1/2 teaspoon vanilla extract

2 Tablespoons sugar (Dr Maggie substituted Zero sweetener)

2 Tablespoons butter

For  Serving:

2 Tablespoons sugar (Dr Maggie substituted Zero sweetener)

1/4 teaspoon cinnamon



  1. 1.Wash Carnaroli rice under running water until water is almost clear.

  2. 2.Put rice into pot. Add two cups of milk, the lemon rind and salt. Bring to a boil. Stirring frequently to avoid sticking of rice and burning.

  3. 3.Reduce heat to a medium high and boil for 15 to 20 minutes. It should be a soft boiling. Stir frequently to avoid burning.

  4. 4.If the milk is absorbed before the rice is done add a little more milk. The rice is done, when it is soft, but still has a bite. This should be after 15 minutes. If you like the rice more soft cook it longer.You should taste some rice corns from time to time  (see note on cooking time).

  5. 5.After the rice is cooked to the consistency you like, remove from heat and remove the lemon rind. Add butter, sugar, and vanilla extract. Stir.

  6. 6.If the consistency of the milk rice is too firm add some more milk or cream for desired consistency.

  7. 7.For serving: mix sugar with cinnamon.

  8. 8.Serve milk risotto warm. Serve sugar-cinnamon mixture, so that everyone can adjust sweetness. If you like not overly sweet, just sprinkle some cinnamon over the milk risotto.

  9. 9.NOTE on “Cooking Time”: Carnaroli Rice needs about 15 minutes to be “al dente”. If you like it more soft cook it longer for about 5 minutes. Taste from time to time some rice corns. I always start with 2 cups of milk, depending on cooking time and desired “softness” of rice you may need more (up to 3 cups). If the milk is absorbed add just a little more milk. If you like the “pure” Risotto consistency, the consistency should be creamy and the spoon should build a wave, when you stir the rice.

  10. 10. NOTE on “Carnaroli Rice”: I use this rice, because it gives the best results. You could use other rice varieties, like Arborio, but it should be a high quality short grain rice which is suitable for making a Risotto.

Rice Stuffing

1/3 c. slivered almonds

1/3 c. finely chopped onions

1/2 c. butter

3 c. water

3 chicken bouillon cubes

1 T. lemon juice

1 t. salt

3 3 oz. cans mushrooms


Cook rice, butter, almonds and onions for about 5 minutes.  Add water, bouillon, lemon juice and salt.  Cover and cook on low for 25 minutes until water is gone.  Stir with fork and add mushrooms.



Note:  When I got done cooking the rice mixture I put everything, including the mushrooms into a greased glass casserole dish and baked it at 350 with the cover on until all the water was gone.  I also made sure the bouillon cubes were mashed up into granular form so they would mix evenly.

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