Friday, March 7, 2014
I found some in the fridge and was able to take a picture! I thought it was all gone, in my house, I actually take that as high flattery. My kids, especially, love my coleslaw. In fact, they measure all coleslaws on a scale from 1 to Mom's. I decided to shake it up a bit this time and make it a little differently. The sauce was the same, but what I put in was different. It was a big hit, as shown by the near empty container.
Mama F's Mega Slaw
1 16 oz Bag Coleslaw Mix
1 12 oz Bag Broccoli Slaw Mix
1/8-1/4 Cup Red Wine Vinegar
1 Cup Mayonnaise
1 Tsp Salt
1 Tsp Sugar
Ground Black Pepper, to taste
1/2-1 Tsp Celery Seed, to taste
In a very large bowl, add 1/8 Cup red wine vinegar. Dissolve salt and sugar into the vinegar. Add the Mayonnaise. This is where you adjust the vinegar, if it's not tart enough, add 1 Tbs at a time to desired tartness. Mix in slaw mixes. Add pepper & celery seed to taste. Allow to marinate in fridge at least 1 hour before serving.
Oh, and don't expect leftovers. :)
Thursday, February 27, 2014
I think one of the most frustrating things when you first convert to a GF lifestyle is crock pot meals. The crockpot is a source for true, down-home, comfort food. Most recipes call for Cream of Something soup, or have pasta, or some other prefab ingredient that cannot be found gluten free.
Enter GF Convenience foods that I never knew existed, and aren't even touted as GF. But should be!
I made this dinner a few weeks ago, my husband and son went wild over it. I made it again tonight, just to make sure it was not a fluke. It wasn't. Normally, I serve over mashed cauliflower, but tonight I splurged and baked potatoes before I left for gymnastics with my youngest. Let me tell you, the gravy made from this meal over baked potatoes is just over-the-moon deluxious! :)
I hope you enjoy!
Crock-Pot Chicken Burgers Divine
2 Packages Purdue Short-cuts Spinach & Garlic Chicken Burgers (the Oven Roasted would be good, too)
2 Cans Progresso Creamy Mushroom Soup
1 10 oz package baby bella mushrooms, sliced
1 medium onion, peeled, halved and sliced thin
In a 5 or 6 quart crockpot, lay half the onions slices on the bottom, top with half of the sliced mushrooms, top with 4 burgers. Pour over one can of the soup. Repeat layering and top with last can of soup. Cook on low for 4 hours.
Serve over mashed potatoes, rice, mashed cauliflower, or your favorite side dish.
This creates a lot of gravy, which becomes this rich and deliciously decadent mushroom soup if you reheat and add a little bit of cream or stock. Don't let all that wondrous flavor go to waste! :)
Saturday, February 22, 2014
I don't know about you, but when going gluten free, I realized that Chinese Takeout would really no longer be a choice. Many years ago, before going gluten free the first time, we used to order Chinese every Sunday night. It was our family tradition. My kids liked it, my husband liked it, I liked the night off cooking. The first time I went gluten free, I was sad, no more Chinese Takeout on Sunday nights. I might even have cried. Maybe. I mean, my husband's and my first day almost 20 years ago was for Chinese Food. It held/holds a special place in my heart. Of course I made do. And when I went back to eating gluten, I happily consumed Chinese again.
Last week, after a tiring day on Sunday, we decided to order Chinese food. I had to order mine steamed without sauce. It was "okay", and I doused it with Saj-J Gluten-free Tamari sauce. But it wasn't the same. I watched my kids down Fried Rice, dumplings and Chicken & Broccoli. It was good. But missing that "Chinese Takeout" element for me!
Armed with two pints of steamed white rice, and my bottle of San-J, tonight, I decided to make my own fried rice. The Results were well worth it! Everyone enjoyed it. I put it in the leftover containers just to make it "feel" authentic!
Gluten-free Fried Rice
2 Pints Leftover Chinese Steamed Rice
San-J Gluten-free Tamari (see directions for amount, it will vary on the rice)
1 tsp Nakano Rice Wine Vinegar
16 oz bag Frozen Mixed Veggies (I used Cascadian Farms), defrosted
1/2 lb Leftover Cooked meat, diced - your favorite (I used cooked Turkey breast tenderloins, but you could do chicken, pork, beef, or none)
3 Tbs Vegetable Oil
1 Tbs Sesame Oil
2 Cloves Garlic, peeled but left whole
1/3 - 1/2 Cup green onion, thin sliced, greens only
2 eggs, beaten
Sesame Seeds, for garnish
Break up rice in a large bowl, and toss with rice wine vinegar.
In a large wok or skillet, heat the vegetable oil and sesame oils on med-high heat. Once the oil is hot, add garlic cloves (whole) and allow to cook in the oil. The the garlic is lightly bubbled, brown and soft, remove from oil, set aside and save.
Add rice to wok and press into the wok. Allow to cook for about 3-5 minutes, and stir around. Pour San-J Tamari sauce over the rice to make brown - circle the pan two times and do a shake or two in the center. Continue to stir the rice around.
Add defrosted vegetables on top of rice. Circle the pan again with San-J Tamari sauce. Cover and allow to "steam" for about 3-5 minutes. While this is happening, dice the cooked garlic very finely. Remove cover and stir vegetables into the rice. Add diced meat of choice and stir again. Cover for another 3 minutes.
After this, create a "well" in the center of the wok. Add beaten egg and cover. Allow egg to cook in the well for about 2 to 3 minutes until starting to set. Stir eggs as best you can in the well and allow to finish cooking. Only stir into the rice/vegetable/meat mixture after completely cooked.
Add green onions, minus about 2 Tbs, and mix well. Remove rice from heat.
Sprinkle with remaining green onions and sesame seeds prior to serving.
Monday, February 3, 2014
Was happy to find that the Make & Mold Chocolates sold by A.C. Moore stores is gluten-free. :) I'm also finding that doing this is easier than I thought it was going to be! I was always sort of afraid of doing candy molds, but it's working really well, and I'm having fun, to boot. In spite of the white stuff coming down outside my windows!
Sunday, February 2, 2014
Superbowl Sunday hit the house with a flurry of fun food recipes!
Lots of Gluten-free fun goodies!
First, we had Crock-pot Buffalo Chicken Lettuce Wraps, Rachel Ray's Celery Succotash, Paula Deen's Sweet & Spicy Bacon-wrapped Chicken Bites, Guacamole Deviled Eggs, Tortilla Chips, and dip.
Then was time for dessert! I had bought some amazing ice cream while at the grocery store, and craved good brownies to go with it. So, I want on an internet search and found this recipe at King Arthur Flour's Website. Picture above is from their website, used to entice you! I had purchased a box of their GF flour the last time I was shopping, so thought it would be a good fit.
Dense, moist, fudgy, and delicious. PERFECT for the a la modé style - All Natural Cherry Vanilla. It was so, so so good. I could eat these and not ever miss flour. Ever.
Check out the recipe! Guarantee you won't be disappointed!
Wednesday, January 29, 2014
Anyway, I made my favorite gluten-free cupcakes, and when trying to decide if I was going to use frosting from a can, or make my good friend's amazing chocolate whipped icing, I decided on the latter (it might have been the kids screaming that they wouldn't eat the cupcakes without HER icing on it). And lets face it, homemade icing is always better than the store-bought, chemically processed frosting.
Now, I need to share that when my friend gave me the recipe she just kinda said "Well, I throw some butter and shortening in a mixer, add this, add that….I don't really measure, I just mix until it tastes right and it has the consistency and taste I like" CHALLENGE ACCEPTED! And I should add that the precise nature of MY personality forced me come up with a recipe that would workout right every time.
If you met us, you'd know that she is the more loosey-goosey of us, and I'm the more "rule follower" type. :) She's the unschooler, I'm the schedule schooler. I think it's why we love each other! We balance each other out.
This is what I do to replicate her amazing icing:
Kristy's Amazing Whipped Icing
1/2 Cup Butter, softened
1/2 Cup Shortening (confirm the brand you choose is gluten-free)
1 tsp Vanilla
2-3 Tbs milk (or more, you might like more for desired consistency, I like it very whippy, so I've been known to add more)
2 1/2 Cups - 3 Cups Powdered Sugar (again, use a trusted GF brand…most are, but some are sneaky!)
3 Tbs Cocoa Powder (or more to taste, I find this gives just enough chocolate taste without overdoing it and making it bitter)
In the mixer bowl of a stand mixer, whip together the butter and shortening on a medium-high speed until very fluffy. Add tsp vanilla and continue whipping (same speed). Slowly add the powdered sugar, start mixer on the lowest setting and gradually increase speed (unless you LIKE being covered in powdered sugar), continue whipping on a medium-high speed. Add milk, and continue whipping. Add cocoa powder (on low again), and continue whipping. LOL :) (I know, I know, there's a lot of whipping going on! It's a light and fluffy icing.) So continue to whip on med-high speed until very fluffy and the "crunch" of the sugar is gone. Spread on YOUR favorite cupcakes or eat straight from the bowl. Whatever makes you happy. ;)
Store unused portion in the fridge (and do what I do and eat a spoonful every now and then!!!)
Monday, January 27, 2014
This post will be part recipe, part review of one of the ingredients.
First, this recipe is a gluten-free adaptation of a recipe published in the Family Circle Magazine in December, 2013. I had intended to try the recipe as written before I returned to the gluten-free lifestyle and did not.
Second, this recipe used a new product that has come on the market in recent months: Snyder's Gluten-free Pretzel Twists. I love pretzels. Big, soft, fluffy Philly pretzels (sadly, there is no real gluten-free version of THEM!), small crunchy twists, big long pretzel rods, you name it, I was an equal opportunity pretzel lover. The first time I was gluten-free, the only options out there (and available near me) were from Glutino, and from Wylde. Both were okay, and passable, but still lacked that "pretzel" quality that would satisfy a craving. When I returned to gluten-free, I perused the aisle at my local grocery store and found these.
I was surprised to see that a famous Pennsylvania snack company got into the gluten-free market. They even built a separate facility and assembly line to accommodate. Well, if you're going to make pretzels, you really should be a famous pretzel maker. These pretzels are DELICIOUS, seriously crunchy, salty, and have that soaked-in-baking-soda-water prior to baking taste that you used to not be able to get from a gluten-free pretzel. Not sure how far reaching the Snyders brand is. If you cannot find it in your local grocery/gluten-free hot spot, Glutino or Wylde will work as a substitute.
Chocolate Pretzel Cookies
1 Cup King Arthur Gluten-Free Flour Blend (or equivalent, use your favorite blend)
1/4 Cup Gluten-free Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
1/4 tsp Xantham Gum
1/2 Cup (1 stick) butter, softened
1/3 Cup Granulated Sugar
1/3 Cup packed light brown sugar
1/2 tsp vanilla extract
1 Cup Semi-sweet Chocolate Chips (watch your brands on this ingredient!)
1 Cup roughly chopped Gluten-free Pretzels AND approx 30 whole pretzels for garnish.
Preheat oven to 350 degrees.
In a small bowl, whisk together flour, cocoa, baking powder, baking soda and salt. Set aside.
In a mixer bowl, cream together butter and sugars for about 2 minutes, until fluffy. Add egg and vanilla extract. Pour in flour mixture and mix on low until just combined.
Carefully fold in chocolate chips and gluten-free pretzels (again, pretzel pieces are optional!)
Drop tablespoons full of batter onto baking sheet, 2" apart. Press down lightly to flatten and press a whole pretzel piece into the top of each dough ball. (I used my 1.5 Tbs cookie scoop, which I love to use, so I got less than the recipe originally called for. I got about 2 1/2 dozen cookies).
Bake for 11 mins.
Allow to cool on cookie sheet about 2 or 3 minutes before moving to a cooling rack.
NOTE: Non-gluten free taste testers of this recipe had some reviews, which may alter how YOu want to make it. My oldest loved them (well, actually, she said they were poisonous and that she would eat them all so that no one would have to die); my husband said that the texture of the pretzels inside the cookie were off-putting, but the taste was phenomenal. Both tried while the cookie was HOT. I prefer cooled cookies. I liked them. I might either break up the pretzel pieces smaller for the inside of the cookie, which I think would give them more of a "nut" texture, or leave them out of the inside altogether, but I'm concerned it would take some of the pretzel flavor away. :), the pretzel on the top stayed nice and crunchy. I liked them.