Going Gluten-Free

Just an update...

2010-08-31T19:31:00.002-04:00

I have started another cooking blog, using Aldi Grocery Stores as my inspiration. It is NOT a Gluten-free Blog BUT, when appropriate, I will copy over the posts here.

I just posted Cabbage & Eggs for you all to enjoy! :)

Cabbage & Eggs

2010-08-31T19:28:00.001-04:00

DO NOT BE AFRAID TO TRY THIS!!!

For the last few years we've been blessed with the opportunity to host Chinese Cultural Immersion Students. It's always such an enriching experience for us as a family, and for me personally. The gist is, they come here for "American Camp" and visit a few typical American cities (she's been to Las Vegas, Los Angeles & Philadelphia, and after she leaves us will spend a few days in NYC), they also live with American families and immerse themselves in the language and the culture. She's been here almost 2 1/2 weeks already. They do typical "American" things, tour our schools, firehouses, farms, etc. And learn about American culture. As well as sharing their own with us. The students spend half the day in class learning about America, then they spend the other half of the day on a field trip. As a host family, we get to attend as many of the field trips as we like. We've done quite a few with this group this year! But, one of my favorite parts of this exchange is that usually they teach me how to make an authentic dish or two while they are here.

This year, our student Ya Xian (yah sheeahn), aka Angela is 14, and a true delight. Ya Xian has an English name, Angela, because we Americans are complete doofuses when we try to pronounce Chinese names. I'm not kidding, you haven't lived until you've had 20 Chinese teenagers laughing at you trying to pronounce their names!. Angela and her classmates are from a town about 45 mins south of Hong Kong. They are definitely more like American teenagers than we've experienced before. She came with a laptop, MP3 player and cell phone. She texts with one hand - now the keyboard on her phone is English alphabet, when she types on the screen, though, it's in Chinese characters! WHAT??

I might be a little biased, but, we've got the best student on the trip! What strikes me about her character is that she, unlike most female Chinese Immersion Students we've encountered, is not afraid of anything! She was the first (and only) of the girls to swim during our welcome party, she's tried fishing, she walked barefoot in the creek and threw rocks with us, she's tried on a fireman's suit, she's played American games even though she didn't know the language well, she's played in the rough waves of OCNJ. Not only that, but she lets me take her picture! I'm surprised she's not blind from all the pictures I've taken. All the other girls hide from me when I bring out my camera and say "no, no, I'm ugly!" Not Angela, she turns towards me and smiles broadly. She's just great! Her bravery, and courage when facing new things is truly inspiring. She seems to have a true sense of who she is, and how valuable she is to her family, and this world. I am slightly concerned, however, that my youngest is going to stow away in her luggage and run away to China with her. They've gotten quite close. Here is our Angela:

Anyway, I digress, not to be one to shy away from a challenge, Angela wanted to cook dinner for us. Her father gave her a recipe and told her - over Skype, of course - how to prepare it (I want you to keep in mind that she NEVER cooked this recipe before, nor is it something she has at home often....I told you, BRAVE!). Tonight was the night. She prepared one batch and we ate it so fast, she had to teach me how to cook the dish and we ate the 2nd batch down equally as fast. Inhaled would be a better word. As odd as the words cabbage and eggs might sound in the same recipe, but PLEASE try it, I know that you won't be disappointed.

Oh, and the bonus? Not only is it delicious, but it is CHEAP!

Chinese Cabbage and Eggs

1/2 head of cabbage, shredded (.85)
3 eggs (.30)
Salt & Pepper to taste (.01)
1-2 Tbs Oil (.10)

In a small bowl, mix eggs with pinch salt & pepper.

Heat oil in large skillet or Wok over medium heat. Add cabbage and saute until tender crisp. Add a pinch of salt.

Add egg mixture and cook until eggs are fluffy and cooked. Sprinkle top with pepper. Serve immediately.

Aside from chopping, cook time takes about 5-10 minutes all told. Seriously EASY supper for 32 cents a serving!

* If you need to make more, I suggest making it in two batches so that the cabbage sautes and doesn't steam.

An Update....

2008-11-16T14:31:00.002-05:00

Hello.

I had the endoscopy on 11/7. I should have final biopsy results soon. Initial reports say no Celiac. I'm going on the assumption that this will be what the biopsies say. I continue to search for the reasons of my health issues.

Regardless of the answer, I will leave this blog up. There are many recipes I really enjoyed, and I know others did too. Also, I love cooking, so I will ALWAYS have recipes that will be naturally gluten-free, and I will blog them here to share with all of you.

I appreciate your patience as I go through this process, and in so, reinvent myself again, at 40.

The view from the Wheat field....

2008-09-28T12:29:00.002-04:00

Yes, I said it.

My health, continuing to decline despite my gluten-freeness caused us to redo the doctor route.

3 weeks ago I met with my gastroenterologist - a charming fellow who has the standard "Doctors are God" complex belittled my choice of self diagnosis on needing to be gluten free. Denied that he ever told me that my bloodwork was inconclusive, etc. And that all I have is IBS and he'll prove it by doing the endoscopy. Okay, maybe he wasn't that harsh about it - but said it between a wide smile that said "you are stupid". So...for three weeks I have been eating wheat in preparation for my test in early November. I have to say, I feel no different. I'm still tired, I'm still nauseous all the time, and I'm still have the same intestinal issues as before.

I do agree - however - staring down a lifelong denial of gluten, I'd really rather have conclusive evidence that I need to be there. And if I find out I am, in fact, a Celiac and I do, in fact, need to return to eating gluten-free, I will, with joy and newfound peace regarding it. I've come to know so many great folks, great recipes, and great foods since going gluten-free.

IF...I find out that I do not need to return and rejoin the world of Gluten Gluttons, I WILL leave this website here with the recipes that I've found, created, adapted, for others. They truly were satisfying substitutes, ones I'd be happy to eat the rest of my life.

I will keep you all posted. And if I come up with naturally gluten-free recipes on my other blog (www.in-the-kitchen-with-krista.blogspot.com), I will post them here as well.

So long (for now), and thanks for all the rice (not to mention tapioca, sorghum and millet!!).

so.....

2008-07-31T13:27:00.002-04:00

I bet you're all wondering where the heck I've been....I bet you're waiting with bated breath for my next delicious concoction! I don't blame you!

I'd like to say that I've been on vacation, and that I'm sunning myself on a beach somewhere that there is no internet access! Well...that would be lying and my mother always taught me that lying was wrong. So...

My brand new oven has been out of commission for a month. Nope, not kidding. The first time I turned it on, the lights blew out and I heard a loud pop. Thought it was just the lights. Turns out it's a circuit board, but the warranty company is, shall we say, unintelligent and having trouble finding the right board and fixing it.

Before the guy came the first time (and he's been here 3 time in 5 weeks) the oven worked fine...just no lights. Now...it works, but the internal fan doesn't so that causes condensation since it's an in cabinet oven...so as to not ruin my brand new cabinets, I thought it better to forgo oven cooking until then.

Factor this in with hosting a cultural immersion student for almost 3 weeks, kids having Vacation Bible School and a travelling husband and you've just run into a point where dinner is hot dogs, salads and whatever you can grab on the go!

So...working on some stuff to get out there for ya, I promise. I'm thinking of making some Peanut Butter Truffles for the Farewell Party for our cultural immersion student.

Thanks for your patience.

:)

Summer Salad Monday - Layered Salad

2008-07-01T12:24:00.003-04:00

So here's this week's installment. Yes, you think layered salad, and your mind harkens back to a simpler time, one of tuna-noodle casserole, Chex party mix, and green Jello salads. A time when we griped because the price of gas was 80 cents a gallon! THE HORROR! True. I was a kid in the 70's. True, I've eaten ALL of these things (well, except for the gas). True, occasionally, I even CRAVE them (again, except for the gas!!...Although...crave that 80 cents/gallon pricetag!)

This version of it is taken from a newsletter that my Mother-in-law, Carolyn, sent to us many years ago (well, not as far back as the 70's). I made a minor adjustment, by adding scallions.

Layered Salad

3 Cups Iceberg Lettuce, shredded
1/2 Cup Celery, cut diagonally
1/2 Cup Green Pepper, diced
1 Cup Carrots, shredded
10 oz Frozen Peas, thawed and drained
1 Cup Cheddar Cheese, shredded
1 Cup Mayonnaise
2/3 Cup Sour Cream
1 tsp Garlic Powder
1/2 Tsp Dried Basil
1 scallion, thinly sliced
5 Strips bacon, cooked and crumbled

In a large, deep, glass bowl, layer lettuce, celery, green pepper, carrots, peas and cheddar cheese. Mix mayonnaise, sour cream, garlic powder and basil together well, fold in scallion. Pour over the layered salad. Sprinkle bacon over top. Cover and refrigerate overnight.

Enjoy! (hey....this goes well with Tuna Casserole....EEEK...I'm just sayin'.....)

:)

You could also try a tex/mex variation of this:

3 Cups Shredded Romaine
10 oz Frozen corn, defrosted and thawed
2 medium tomates, chopped (or 1 can diced tomatoes and green chiles??? Drained??)
1 can black beans, rinsed and drained
1 cup green/red pepper diced & mixed
1 small red onion diced
1 cup Monterey Jack Cheese Shredded
1 Cup Mayo
2/3 Cup sour Cream
1 tsp each chili powder, cumin, garlic powder
pinch red pepper (cayenne)

Layer from lettuce to cheese. Mix mayo, sour cream and spices. Pour over top. When serving top with crushed corn tortilla chips!

Summer Salad Monday - Build-a-Better-Burger Salad

2008-06-30T16:24:00.003-04:00

Okay, you've missed me right? Finally feeling a little better. Still covered in hives when I stop the meds, so we'll see what happens.

Thought we'd start fresh with Summer Salad Monday's again! Well, it is officially Summer now, too!

Here is one I made a few weeks ago. This is inspired by Cheeburger Cheeburger restaurants just up the road from us. They have the most fabulous burgers, which when going gluten free filled me with fear that I'd never eat again! Well...they do a Serious Salad there where you get to build your own! MMMMMM....I always do the same thing...A serious burger, smotherd in fried onions and mushrooms, bacon, and cheese. Served on my salad of greens with red onion, tomatoes and a horseradish thousand island dressing. MMMMM. I've come to trust them, but cannot go there every time I crave one! Oh well!

SO...I made my own!!!

I started out with a grilled burger and covered in slowly sauteed and simmered onions and mushrooms. I melted cheese overtop and served over a salad of romaine lettuce, sliced FRESH vine ripened tomatoes, and sliced red onions.

Okay, so where's the recipe you ask? Did you forget the horseradish thousand island dressing????

Horseradish Thousand Island Dressing

1 cup mayonnaise (I use Hellman's)
1/3 cup ketchup (watch these! some are not gluten-free)
1 Tbs milk
2 Tbs sweet pickle relish
1 tsp salt
1/2 tsp ground pepper
2 Tbs Prepared Horseradish

Mix all ingredients together and serve over your Salad! :D

An Apology....

2008-06-18T19:04:00.002-04:00

Ahhhh....my loyal listeners/readers (LOL)....I need to apologize for my absence.

Since returning from vacation, I have awoken every day covered in hives. Saturday it got worse and I awoke with a swollen face. Thankfully, Benedryl helped it come down...however, I looked like Botox Jane for a few hours!

I went to the Doc on Monday, and have had a ton of blood tests done. Doc said hives are usually caused by an internal source (i.e. food) vs. an external one.

So...the allergy meds, etc, have left me exhausted and non-desirous of trying to cook new foods...

I AM SORRY...and promise to start experimenting SOON!!!!

Please don't give up on me, and stay tuned!!!

Rice Chex Muddy Buddies

2008-06-08T09:32:00.004-04:00

Okay.

So...

It's just too danged hot here in the northeast to post a soup recipe. It did turn out lovely and worth sharing, and it will be shared...maybe when this heat wave breaks!

Okay,

Now onto why we're here today! General Mills has caught onto the "gluten-free" trade and is now producing their Rice Chex gluten-free. Says so right on the box. I think this sent a shockwave of joy through the Gluten-free community!

Well...

This weeks highlight is a recipe I always wanted to try and never did because I didn't want to buy an expensive box of gluten-free rice chex alternative cereal and use it for something I couldn't share! LOL :D Well, our local grocery store just ran a special on Chex cereals and I got the large box for $2 each! I stocked up, let me tell you!

The recipe I tried was the Chex Muddy Buddies. Extremely easy to create and extremely delicious. A treat that won't heat up your kitchen, and is kept in the fridge, so it's a nice cool treat in this awful heat!

I hope you go whip yourselves up a batch and enjoy! :D

And rejoice that at Christmas we'll be able to do an inexpensive Chex Party Mix to share! :D

Summer Salad Monday - Broccoli Salad

2008-06-02T09:33:00.006-04:00

So...just got back from vacation on Friday night. We left the house on Friday morning the 23rd and it was in the 50s in our little Philadelphia suburb. On arriving home last Friday, the temperatures were in the 80's and, lets just say, YUCKY humid.

It's summer. Once again, we've skipped spring and gone straight to summer. Well, to be fair, we had spring in April, winter returned in May, and then June is summer. :D

When it starts to get hot out, I start thinking "salads" for dinners, and sides. Anything to keep from heating up the kitchen. I have decided to start a series this summer for summer salads. On Mondays, I will share with you a favorite summer salad - either a main dish or a side. This should give you a few choices when the mercury reaches the awful temps!

On our vacation, my husband and I were talking about food. Food was a big thing for me this trip. Being forced to eat EVERY MEAL out for seven days really messes with your mind as a celiac. I think I've taken more Immodium in the last week, than I ever had. Granted, it doesn't prevent a reaction for me, but certainly slows the process if ya know what I mean! Well, we were talking about favorites, and my husband brought up his love for his mother's broccoli salad. Not a personal favorite of mine, but for my husband (of 13 years on June 3rd - Happy Anniversary honey!), I'll do anything!

Upon returning home, I emailed my SIL, Anne of Cooking With Anne, I figured if anyone would have it she would. (Well, as an aside, I searched thru every loving newsletter my MIL produced to no avail) Here's Annes response to me, verbatim "Broccoli - a couple nice sized heads, broken into florets. A few slices of bacon cooked crisp and crumbled, a cup or so of shredded cheddar and moisten the whole thing with mayo and cream until it "looks good" lol" . Now, you have to understand my SIL, she is a brilliant chef. Trained, and she cooks for 8 people every day (7 of them kids!!!!). She has an amazing palate, and can take 3 completely unrelated ingredients and turn them into the most amazing meal you've ever had! (Make sure to take time to check out her blog - she is NOT "gluten-free" but several of her recipes are certainly adaptable). Thanks Anne. :D

I kept track of my own measurements for this salad so that I could share it with you all. Now...I know when you hear salad, you hear "healthy". I'd like to tell you that this fits the bill...but...well...I can't. It is FAIRLY healthy. And is better than eating a pound of bacon in one sitting, BUT...this is one of those recipes to be savored and enjoyed!

I wasn't a Broccoli Salad fan when I started making this. I changed my mind. This was totally yummy! and a great summer treat. I dare you to make it for you next gathering or BBQ, I don't think you'll have leftovers, that is, if it makes it to the gathering or BBQ at all!

Broccoli Salad

2 to 3 nice sized heads of broccoli (save stems - recipe on this tomorrow!)
3 green onions, sliced thin
6 slices of bacon, cooked crisp
4 oz sharp cheddar cheese, cut in tiny dice (or shredded if you prefer)
2 tbs mayonnaise
2 tbs sour cream
pepper to taste

Cut broccoli into bite-sized florets. Combine with onion, crumbled bacon and cheese chunks. Add mayo, sour cream and pepper. Mix well and chill for about 2 hours before serving.

Cream Cheese Sugar Cookies

2008-05-19T16:57:00.002-04:00

:) Okay, so can you tell I'm just so glad to have a kitchen again?

A good friend came over today - all the kids had a playdate and we hung out in my new favorite spot in the house....our own Cafe! LOL :D

Well, while chatting, I decided to whip up a batch of cookies for all the kids, but, I didnt' have a recipe and I decided to just "wing it"...well, these are what I came up
with and they are yummy!!!

Kind of a cookie, kind of like the top of a cupcake! And OH SO DELICIOUS!

NOT FAT FREE, though.......felt the need to warn you!!!!

Cream Cheese Sugar Cookies

4 oz butter, softenend
4 oz cream cheese, softened
1 cup sugar
2 eggs
1 tsp vanilla

2 cups favorite gluten-flour blend (I used Land O Lakes)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt

Preheat oven to 375.

Cream together cream cheese, butter and sugar until light and fluffy. Add 2 eggs, 1 at a time and continue to beat. Add vanilla. Stop mixer after well incorporated.

Sift together GF Flour, baking powder, baking soda and salt.

Slowly add flour mixture to cream cheese mixture (on low speed so as not to cover yourself in flour!) and continue to mix until all incorporated and smooth.

Drop by tablespoons on a parchment paper covered (or greased) cookie sheet. Leave room for spreading!!!

Lightly sprinkle a little sugar on top of each mound of dough.

Bake for about 10 minutes until a light golden brown, and "crackly" looking.

Allow to sit on cookie sheet for one minute, then remove to cooling rack.

Frost if desired.....I did!

Frosting

4 oz cream cheese
4 oz butter
2 cups confectioners sugar
1 tsp vanilla
1 tsp - 1 tbs milk

Cream together cream cheese and butter, add confectioners sugar - 1 cup at a time until well combined....add vanilla and continue beating. Add milk 1 tsp at a time to desired consistency.

Frost cooled cookies.

Kitchen....

2008-05-18T22:54:00.006-04:00

So....here' ya go!!! Check out these pix! :D

There's still a few things to finish...and the pass-thru pic didn't turn out well, so I'll retake that in daylight when you can see it better! :D

Let me know your thoughts...

A view thru the pass-thru:

Main work area:

The "Beverage" Wall:

My "dessert" island:

I'm Baaaaack!!! Sweet Balsamic Onion Chicken Legs

2008-05-15T18:41:00.003-04:00

Okay, so I know I owe you pictures of my kitchen. It is not quite Done/done...it's functional, but there are a few cosmetic touches I want finished before I post pix...they will be forthcoming I promise.

As of 7:00 p.m. Friday May 9th, it was functional! YAY!!! I actually cried when we tested the water in the sink. I think I missed my sink more than anything else!

It does look beautiful, I am sorry you will need to be patient.

I've been busy cooking away in my new kitchen, and enjoying it! I cooked a fajita feast in it on Saturday night. Monday, my eldest and I made Peanut Butter chocolate chip cookies (I'll post soon, promise!), I cooked chili on Monday night for Dinner. Rest has been sort of standard fare for a few days.

Tonight I tried a new recipe...I hope that you like it.

Sweet Balsamic Onion Chicken Legs

4 Whole Chicken Legs (about 2 lbs), cut drumsticks from thighs
Season Salt (make sure gluten free brand!)
2 tbs olive oil
1/4 Cup Balsamic Vinegar
1 cup Chicken Broth (I used Herbox and water)
1/2 large onion, cut in thin strips
1/4 cup brown sugar

Preheat oven to 350.

Heat olive oil over medium high heat until pan is hot. Place drumsticks and thighs - skin side down and cook for 5 minutes until skin is cripy and brown. Flip and cook about 2 to 3 minutes. Remove to oven save baking dish.

Place in oven.

While chicken is baking add onions and saute 1 minute, add balsamic vinegar, chicken broth, and brown sugar. Mix well and cook until reduced by about half.

Spoon over baking chicken.

Continue to bake chicken until internal temperature reaches 160 degrees.

Serve over rice, if desired!

Promises, Shmomises! A few "kitchen-free" favorites!

2008-04-29T23:27:00.002-04:00

Okay, my loving DH reminded me that I promised in my D'itchen post to share some of my favorite convenience, go-to, gluten-free foods!

Well, I apologize I have not made good on that!

Well......

Breakfast, the last few kitchenless weeks has been fun to say the least. When I do eat it, I'm eating EnviroKids Panda Puffs OR an apple and a cheese stick, or a Glutino Breakfast Bar. These are all easy grabs! When I have time, and feel like putting in the effort, breakfast is two over-medium eggs over jalepeno cheese grits. MMMMM....

Okay, how in the world do I make jalepeno cheese grits...here it is...this serves 2:

1/4 Cup quick grits (make sure source is gluten-free, of course!)
1 cup water
pinch salt
2 slices jalepeno jack cheese
1 tbs butter
pinch salt

Place 1/4 cup quick grits in a micro wave safe bowl, add water and 1 pinch of salt. Cook on high 2 minutes, stir and cook again for 2 minutes. If still too runny, cook another minute.

Immediately add butter and break up jalepeno jack cheese slices into hot grits and mix so they melt well, add salt to taste.

I usually let set up for a minute or two while I make my eggs.

Okay, lunches have been standard fare of salads, or salad sandwiches (where you use a romaine lettuce leaf as the bread!). I've also come to love Kinnickinnick Pizza Crusts. I toast on both sides for a couple minutes, then top with sauce and cheese and pepperoni...mmmmm. The other night I slathered in butter and used as a bread spoon for Pulled Pork! Very Yummy.

Dinner has been a lot of take out (eeek...the word itself sends shivers up my spine!). I'm trying my best to cook at home and relying on some quick "toss in the crock-pot" recipes.

A new snack favorite has totally come into it's own for me! I had tried it once before and not been too impressed, so either my taste buds have changed OR they changed their formula, because they are delicious! Lundberg Rice Chips are AWESOME and come in some really neat flavors. My favorites are Pico De Gallo, Fiesta Lime and Santa Fe BBQ. I have a bag of Sea Salt and a bag of Honey Dijion to try too. I served them one day to my dad (who is not gluten-free) and my husband one day when I was out of other crunch options...they both LOVED them and ate my whole bag. Needless to say, I'm starting to hide them! LOL (just kidding honey, I'll share!).

Popcorn is also a favorite. Fridays are movie nights with the kids, cuddled on the couch with a big old bowl between us all, it's fun!

The kitchen is in countdown mode, and I hope to post some updated pix tomorrow (charging my camera!). Hubby's working seriously hard, and its starting to come together!

:) Thanks for hanging in with me!

It's coming...

2008-04-29T01:22:00.001-04:00

No pictures right now.

Cabinet construction has officially begun! All of the wall cabinets are in, and a few of the base cabs!

I'll post some pix tomorrow - camera battery is dead right now! :D

Thought you could use at least an update!

I'm DYING to get cooking again. Crockpots, toaster ovens and microwaves are great for the short term, but I miss cooking so much! Planning my first few "kitchen all done" meals! I'll post for sure!

:) Hang in there Baby, it's coming!

Ode to a Ceramic Tile Floor

2008-04-12T15:16:00.003-04:00

I am very upset that I have used the "a thing of beauty is a joy forever" as a title for another post. I so hate repeating myself, so I did not.

The tiles we have had for the flooring for almost 2 months have been sitting in our garage. We've been planning colors, etc off this tile (that we got from Home Depot for .49/square foot, I might add!). I liked the tile. Was not sure that I liked it with the paint color we were using...but I liked it. It was always just a little off, but I figured it was my inability to imagine the finished product in my head (unlike my husband who can do that with almost anything! BNB - Big Nasty Brain!) My husband had sent me to Home Depot to look at it, after he had found it the day before...I liked it, so he told me to buy 20 cases...I did. Remember...this was 2 months ago!

This morning, he and my BIL were getting ready to lay the tile floor. I ran off to Home Depot to get 1/4" tile spacers for the job. As I walked into Home Depot, I went RIGHT BY the tile display that had been there when I bought the tile (2 months ago!). There was our tile, I looked at it...but, right next to it was the same KIND of tile with just a little darker color palette. I started to panic. I liked THIS new tile BETTER! Uh Oh. Well, I bought one to take home to hubby and walked in the door and said "You're going to hate me, but, I like this one better". TURNS OUT THIS WAS THE TILE I WAS SUPPOSED TO BUY THE FIRST TIME!!!! SO... we loaded the 20 cases back in my trunk...I took them over, unloaded, returned, reloaded and got the RIGHT ONE this time! I am ecstatic that we did not lay the wrong tile flooring! That would have been sooo soo sad! Not to mention, all my fault and that guilt would follow me to the grave (my mother trained me well in the guilt department). I'm grateful for the divine providence that took me to Home Depot this morning.

As the picture shows...it's on it's way down to the floor. My husband underestimated just how happy this tile floor would make me. I have wanted ceramic tile floors in my kitchen since we married almost 13 wonderful years ago. And this isn't the first time we've remodeled a kitchen! (last time the floor was just not level enough for it so we went with linoleum tiles). I am so tickled that it's the best tile, it's tile, and I can clean it easily, and the color palette of the newer tile (which was only .68/square foot!!!) is PERFECT.

So...hum "Ode to Joy" to yourself as you read this post because I am one happy chickie!!!! :D

Check out my D'itchen!

2008-04-06T22:26:00.011-04:00

What is a D'itchen, you ask? A d'itchen is a noun meaning kitchen in a dining room! It is a noun that this family has been living with for two weeks. We're holding our own, with a few kinks (sorry honey!!!). I'm finally feeling like I'm getting into a rhythm with it. I think for me, the hardest adjustment is not having a sink. You don't realize how often you need a sink until you have NO sink!

I'm using some disposable things which are certainly playing on my "Story of Stuff" guilt, for sure. We are using more disposable items than we have used in a while. I am looking forward to having my kitchen for more than just being able to cook. I feel very wasteful right now! I'm trying hard to wash things like morning cereal bowls, and reusing the plasticware as much as I can before it gets tossed...but, let's face it, eventually it does end up getting tossed. I'm trying not to let the guilt overwhelm me.

This weekend's major project was for hubby and BIL to move the gas line. The cook top will now be located in an island and not part of an all-in-one range. I had troubles with the gas smell giving me a headache. Even though I was reassured often that the gas was off, they were working on a long pipe which had residual gas in it. I ended up taking my youngest and oldest and going shopping. When I came home, my house did not smell as bad, and my house didn't blow up (not that I was REALLY worried...but, you know... :D). I have to confess to being astoundingly impressed with my hubby and BIL that they know how to do this and can do it correctly without causing mortal harm to our family! WAY TO GO GUYS!!!!

We had quite an exciting week as far as the electric was concerned. My dad spent most of his time trying to figure out the "what in the hecks" and the "why did they do THATs?". He was able to separate out things that had no business being attached to a kitchen, and was able to create a map to go forward. He will be returning this week and hopefully will be able to complete the electrical, if not at least make a great big ole dent in it!

We also made a lot of major decisions this week. Okay, ones that probably SHOULD have been made before we tore everything out. Some you just have to make on the fly! Those who are flexible will not break!" We changed our approach to the countertops, and will be returning the ones we previously bought from IKEA. Thanks to DIY Network, we saw a couple redoing their kitchen and using granite tile instead of a solid surface granite. Hubby found a beautiful one for our countertops; and after pricing it all out, it's really not much more expensive than the IKEA and will look so much more sophisticated. We also decided on the glass tile for the backsplash (even ordered it!) and we are really happy with the way the colors look with all the other style elements in the room. We're set for the wall color, and now just shopping for an accent color that will fit with our palette .

Probably the most exciting news, is after days pouring over the internet and catalogs and hitting the bricks, we found a very cool solution for the pass thru lighting! We were growing concerned we would have to either forego the lighting or have something that we were less than thrilled with due to the electrical restrictions (transformers, junction boxes, etc etc, over my head!). Well, a trip alone to Home Depot and he found one that is absolutely perfect and has these really neat amber glass shades...SO EXCITED.

Here's a sneak peek at our colors, etc...the wood is obviously the cabinets, the black is the granite for the countertops, the green/grey tile is the flooring, and the multicolor tile is the glass tile for the backsplash. Going with warm tones, coppery, ambery, a light touch of a green...

Stay tuned! MORE TO COME!!! :D

Later this week, I'll be posting a few of my favorite gluten-free convenience foods that I've grown addicted to in the last few weeks! :D

Now you see it....

2008-03-25T09:55:00.004-04:00

And...now you don't!!!

Our weekend was marked with general deconstruction of our kitchen. I am officially living with no real kitchen to speak of! I have set up a make-shift kitchen in our dining room, and we've survived 4 days so far! I'm even having dinner guests tonight. Brave or stupid you say? I'm doing Tortilla Soup in my crockpot. My mom is bringing the bowls so that she can take them home to wash in her dishwasher! THANKS MOM!!! The occasion is my father coming to discuss the electrical work that he will do for us. THANKS DAD!

The floor was all the way down to the floor boards on Saturday...and I can see my laundry room thru one of the holes in the wall, which I know will be patched! :D

The cabinets arrived yesterday. Wait...I mean...the pieces of the cabinets! LOL :D IKEA - build yourself! :D So we got lots and lots of components! So glad my husband and BIL are doing all the work, I'm just keeping the kids out of the way!

I'm hoping by next week the tile floor will be completely laid and some of the electrical will be done or at least planned out. :D I think we'll start building some of the cabinetry in the evenings so that they can hang the wall cabinets as soon as my father is done with the wall electrics.

YAY...it's underway! :D

HOLE-Y Pass Thru, Batman!

2008-03-15T15:20:00.004-04:00

Demolition has begun.

My husband gleefully measured and taped out the pass thru prior to smashing it with a hammer. Yes, Anne was right...I think demolition is his favorite part of the process.

We encountered some weirdness...like wires that seem to have no function...but are there none-the-less. And some wiring that is there on purpose and will have to be rewired.

We also discovered for certain that it is not a load bearing wall, either. Well, we discovered it was 2 X 3's vs. 2 X 4s and when BIL Jay was consulted to confirm it's load-bearing state his response was "I sure hope not!". BIL was sick today, hoping he heals soon.

This week I will be spending packing up dishware, glassware, everything out of the way. I will also set up my temporary kitchen in the dining room so that we'll have a place to prepare and eat food. I am also considering premaking a bunch of things like chili, meatballs, taco meat, etc. so that I have quick grab - easy heat up meals on hand for the next three weeks.

The construction foreman (aka hubby) has informed me that as of next Saturday evening it will be bare to the floor. :D No counter, no cabinets, no flooring OH MY! He also hopes to have the tile laid, not grouted mind you, but laid. We'll see - if you haven't noticed, I'm the pessimest of the two of us! I'll be happy if it's READY to have the floor laid.

So, enjoy the view from my new "window". More to come! :D

The Kitchen will be in process soon!!!

2008-03-11T17:12:00.005-04:00

Okay, thanks to our tax return and the family tax refund and such this year, we will be able to redo our kitchen. Finally!

Neither hubby or I have been happy with our kitchen, it's set up, it's design, it's function. Any of it. There is an AWFUL yellow all over the walls, the green and white checkerboard backsplash - which in a former time would have loved - is very lackluster. Not to mention the green half tiles going around the ceiling, yes, that border is tile...not paper...not paint...TILE! The flooring is linoleum which will not come clean or stay clean no matter how hard I try. The stove, has been lifted off the floor with wood blocks - we think because the previous owner had a bad back and didn't want to bend to cook. There is no, let me repeat that NO real counter space to speak of. And storage? The pantry closet is at the bottom of the stairs and not really part of the kitchen at all. There's a ceiling fan??? And the tiffany-style hanging light? And see that clump of "trees" above the kitchen sink? That's to hide a coil style metal conduit for the electrics for the light above the sink! Not pretty. So not pretty, not functional, lack of lighting, the list goes on!!! We will be keeping the fridge, since we just bought it a year ago! And we will also keep the dishwasher because it is still in great shape...and we can always replace that when we need to.

Here are some pictures of how it looks now...I'll try to post pictures of the process and how it happens. As I type hubby is at IKEA getting final information on countertops, lead times, etc. Okay, the phone just rang...it was him...we need to finalize our design tonight because there is a 7 to 10 day lead time on the cabinets!

I'm VERY confident that my husband and brother-in-law can do this. They have done it for me before in our first house. And they did a magnificent job including adding a gas line, installing the floor, the cabinets, the countertop and all the appliances. So, they are equal to the task.

There will be quite a bit of work over the next month or so: creating a pass thru to the dining room that will have a counter top that is shared in both the kitchen and the dining room, painting the kitchen a really cool "coffee bar" color to go with our theme, installing a new tile floor (which thanks to my brilliant husband we got the tile for 49 cents a square foot! unheard of!!!!), Of course, building all of the cabinets, creating an island with a cooktop...oh gosh...it's all starting to make me hyperventilate! We are working within the existing space, and except for the pass thru, there will not be major construction or wall destruction. We're going for a "coffee bar" theme as I mentioned, cool, sleek, modern with a little bit of a traditional touch...not tooooooo modern....updated. Chic!

I think what stresses me most is to be without the heart of our house for a few weeks, maybe longer. I can live without one of the bathrooms. I can live without the guest room, or our bedroom, or the kids rooms. We adjust....but a kitchen is the heart and lifeblood of the home. Especially our home.

I'm am fearful and hopeful at the same time. Do not be surprised if I do not post much except for renovations over the next few weeks. Possibly months! AHHH! We have a set deadline in mind. It MUST be done by the 2nd weekend in May as we will have out of town guests. So...it MUST be done. Please, let it be done! LOL :D

:)

Carnitas

2008-02-29T10:22:00.005-05:00

Okay...I think the literal translation of this word is "Little Meat". Well, let me tell you, there ain't nothing little about this meal! :D

Carnitas is a Latin American meat delicacy, served akin to tacos. I mentioned before that we discovered a Chipotle's nearby (thank you Amber for letting me know! :D). I have been encouraged to try my hand at Carnitas.

Be sure to look below to see the recipe

Carnitas

3 1/2 to 4 lb Pork Shoulder or Boston Butt Cut of Pork (boneless).
2 Tbs Cumin
1 Tsp salt
1 Tsp White Pepper
1 Tsp Garlic powder
1 Tsp Onion Powder

2 cups beef boullion or stock (Pacific Foods says "gluten free" on the carton)

Mix cumin, salt and pepper, onion powder and garlic powder together. Rub onto meat and massage into. Place in large plastic bag (or large bowl and cover in plastic), marinate overnight.

In the morning (bright and early). Place 2 cups of chicken broth in the bottom of a crock-pot.

Cook on high for 4-5 hours and reduce to low for 2 or so hours, basting meat occasionally (I used a turkey baster to bring the juices from the bottom to splash over top of the meat).

Spoon off fat, shred meat and set aside (and cover), add a tablespoon or two of the juice to keep the meat juicy.

Serve with soft corn tortillas (cook according to package directions - Mission has "glutenfree" right on the label), and the usual taco accoutrements.

:)

Now...some extras that I served with it were Cilantro Lime Rice and also Black Bean and Corn Salsa. Also a homemade Guacamole. I'll share the salsa recipe and guacamole b/c they were greatly received, but the Cilantro Lime Rice needs more work before I can share it! Trying again in a couple weeks for some company, so it won't be TOO TOO long! :D

Black Bean and Corn Salsa

1 can black beans, drained and rinsed
2 medium tomatoes, small dice
1 cup frozen corn, defrosted
1 small red onion, small dice
1 jalepeno pepper, seeded and diced (add seeds back to adjust heat)
1 lime, zested and juiced (use half of zest)
2 Tbs FRESH cilantro, chopped fine
Salt to taste

Combine all ingredients together and mix well. Let chill for about 2 hours so flavors blend and the heat from the jalepeno comes up.

Guacamole

4 Ripe Hass Avocados
1 limes worth of juice (if not a real juicy lime you will need two)
salt to taste

Cut avocados in half, pit them but SAVE the pits! Scoop flesh into a glass bowl. Add lime juice and salt (hold back on salt and start with a pinch...add more after mashing). Mash avocados with potato masher, or back of a sturdy fork until very smooth. Adjust lime juice and salt to preferences.

MMMMMMM....

I hope you enjoy the Mexican Feast! :D

Chicken Mushroom Mozzarella

2008-02-23T17:30:00.004-05:00

Simplicity need not be overlooked. Not in my kitchen. Some days, simple and quick are the name of the game. And today, after baking bread (unsuccessfully!) and making cookies (Land O' Lakes Gluten-free Chocolate Chip - MMMMM!!!!), working on dinner had to be easy.

I've been inspired lately since picking up a copy of "Desperation Dinners" at a local thrift store for 50 cents. There are many quick and easy recipes in the book - granted not many are gluten free - but many are easily adapted to a gluten free lifestyle by replacing some ingredients. As much as I love to cook, I can also appreciate a well thought out recipe that takes minutes to prepare but is followed with hours worth of kudos and enjoyment! :D Be on the look out for some quick and easy adaptations that I'll be testing out in the next few weeks!

This is an old time favorite in my family, and I do not make it often enough. We went to a friends house for dinner one night and this is what she had made us. I have been making it ever since. It's a great recipe to have in your arsenal of "I'm just too tired to think to cook" dinners! :D

Chicken Mushroom Mozzarella

1 lb boneless/skinless chicken breasts (4 - 4 oz breasts is best)
6 oz button mushrooms, sliced
1 jar marinara sauce (use your favorite gluten-free one!)
2 cups mozzarella cheese, shredded (be careful if you buy preshredded - some use flour as an anti-caking agent)

Grease the bottom of a 2 quart baking dish with cooking spray or olive oil. Lay chicken breasts in the bottom. Cover each breast with mushrooms. Pour marinara sauce carefully over the chicken breasts (try not to pour so fast/hard that the mushrooms come off them). Bake in a 350 oven for 35 minutes (or until chicken juices run clear).

Remove, cover each breast with shredded mozzarella. Put back in oven for about 5-10 minutes until cheese is melted and bubbly.

Serve over your favorite gluten-free pasta.

:)

Red Velvet Cupcakes with Cream Cheese Frosting

2008-02-15T11:54:00.004-05:00

Influenza and possibly strep have hit our household hard this week. Balanced with an out of town husband due to work (not to mention over worked husband!), Valentine's really took a back seat this week.

Finally getting around to preparing our family celebration for this tonight.

My husband has had a desire, no, a CRAVING for Red Velvet Cupcakes. I think we saw a Bobby Flay Throwdown about it within the last few months which just magnified his craving. Now, my husband does not NEED to be gluten-free, and for the most part is not. Except when it comes to baked goods prepared in my kitchen. They are ALL gluten free. Then became my quest for Red Velvet Cupcakes I could make for him. A special treat for him for Valentine's day. I even had the heart-shaped molds from Reynolds!

This recipe is not too loosely based on the Gluten-free Yellow Cake on Allrecipes.com . I have always altered the recipe for my own tastes by adding extra vanilla and pudding powder...this made it taste more like the box-mix type cakes. After searching for tradtional Red Velvet Cupcake recipes, I decided to alter a tried and true instead of starting over! :D

The yield will be about 12-15 standard cupcakes if filled 2/3 full pre-bake. And about 12 of the Reynolds Heart Molds if filled half full.

Red Velvet Cupcakes with Cream Cheese Frosting

1/2 Cup White Rice Flour
1/4 Cup Sweet Rice Flour
1/4 + 1/8 Cup Tapioca Flour
1/4 Cup cocoa powder (watch your source on this one!)
2 Tbs Chocolate Pudding Powder
1/2 Tsp Baking Soda
1/2 Tsp salt
1 1/2 Tsp baking powder
1/2 tsp Xantham Gum
2 Eggs
1/3 Cup Mayonnaise
3/4 Cup Sugar
1/2 Cup Milk
1 tsp vanilla
2 Tbs Red Food coloring (liquid)

Sift together rice flours, tapioca flour, cocoa powder, baking soda, salt, baking powder and xantham gum. Set aside.

In bowl of your mixer - or in a large bowl - mix eggs, mayonnaise and sugar together until light yellow and very fluffy. I start on a low speed until well combined, scraping down the sides often, and then turning speed to 8 or 10 until really light and fluffy.

Set speed to low and gradually add in half of flour mixture. Scrape sides and return to mid-range speed, add half of the milk and 1 tsp vanilla. Return speed to low and add remaining flour mixture. scraping sides again, returning to medium speed once combined, adding milk. Once all the cake ingredients are combined well, turn mixer off and add 1 Tbs of the food coloring as close to the center of the bowl as possible. Slowly bring speed up to middle allowing food coloring to mix in well. Repeat this step, only add a tsp at a time until the red is your desired color (some are redder than others, and you don't want to over add b/c it will change the liquid balance. OR if you're using a paste or powder color, the ratios are much different). I went for a blood red color! :D

Pour batter into lined cupcake pan or the molded liners and bake 20 minutes or until a toothpick inserted into center comes out clean.

Allow to cool completely. Frost with Cream Cheese Frosting

Cream Cheese Frosting

4 oz cream cheese, softened (if you prefer the tang of the cream cheese, use 8 oz and no butter)
4 oz butter, softened
2 Tbs milk
1 tsp vanilla extract or flavoring (watch this one, sometimes can be gluten containing)
2 to 3 cups powdered sugar, sifted

Whip cream cheese and butter together until very smooth (or if you chose all cream cheese, whip until smooth). Add 2 Tbs milk. While mixer is running, slowly add 2 cups sugar. If it's not the consistency that you like, add more. Be careful not to overdo the sugar it will make it too stiff.

Tap, tap, tap, tap....

2008-02-12T20:14:00.001-05:00

Okay, I know you are all anxiously awaiting a new recipe! Sorry...been hectic here, all of our "weekly" things have started back up! Trying to get back in the swing of things.

I have a few tricks up my sleeve that I'm working on and will be posting in the next few days! PROMISE!!!

One thing for sure is participating on Cooking with Anne's Ready Set Cook! Check her out. She's not "gluten free" but she's my sister in law! :D And she's great!!! If you check out her blog, check out her Disney Family Blog "Cookies to Caviar" too. One terrific lady!

See you all soon! :D

100th Post! Creamy Chicken Enchilladas

2008-01-31T13:09:00.000-05:00

Something we constantly crave in our house is Mexican food. Okay, it might just have something to do with living in Phoenix, AZ for four years and having delicious, inexpensive, and authentic Mexican food on every corner. If you live on the east coast, there's a pizza joint on every corner. If you live in the Southwest, there are few pizza places, but a TON of Mexican joints! And when I say JOINT. I mean it! Drive thru enchilladas!

We loved living there and we loved sampling all the wonderful Mexican food options. From the everyday taco to the Enchilladas Espinacas with Chicken. Not to mention authentic Tortilla Soup from La Parilla Suiaza

Well, now that we are living back in Philly suburbs, where the most authentic Mexican food close by seems to be Taco Bell. And, well, I'm sorry, but Taco Bell is not Mexican food. And lets not mention it would not be a safe Gluten Free eating environment!

I guess I should be fair, there are 3 Mexican restaurants that are NOT Taco Bell in a 5 mile radius around our house. A few we tried prior to going gluten free. One of our "chain" favorites in Phoenix was Chipotle's. Unfortunately, the closest Chipotle's is on City Line Avenue. WAAAAAAA! If you're going ot have "chain" Mexican, Chipotle's is the place to do it! Just make sure to have the CORN tortillas and not the flour ones.

Okay, I digress.

In desire to have some yummy Mexican food, I decided to try something new.

Creamy Chicken Enchiladas

FILLING:
2 Cups cooked, shredded chicken
1 small onion, sliced thin
1 1/2 Cups Monterey Jack Cheese, shredded (I do it myself)
1 Cups Jalepeno Jack Cheese, shredded (see note below)
1/4 Cup sour cream (okay I "eyeballed it" but it should be about 1/4 cup)
1 4oz can of diced green chiles

SAUCE:
1 Can Progresso Creamy Mushroom Soup (as of last confirmation, gluten free but ALWAYS check labels) - strained to remove mushroom solids
1 cup sour cream
1 4 oz can diced green chiles
1 packet Herb-Ox boullion powder (the one that says Gluten Free right on the box)

12 pack of fresh corn tortillas

TOPPING:
1/2 cup Monterey Jack Cheese, shredded
1/2 Cup Jalepeno Jack Cheese, shredded

Mix filling ingredients together in a large bowl and set aside.

Mix sauce ingredients together in a medium bowl and set aside. (NOTE: on the herb-ox bullion use the powder packet, not the cubes. If you HAVE to use the cubes make sure to crush it up before mixing into the sauce ingredients).

Spread about 3/4 to 1 cup sauce in the bottom of a 13" X 9" pan. Just enough to lightly coat the bottom of the pan.

Warm tortillas in a saute pan until "pliable". Fill with about 2 to 3 Tbs of chicken mixture. Roll and place seam side down in a baking dish. Continue with remaining enchilladas.

Pour remaining sauce over top. Sprinkle cheeses over top.

Bake at 350 for 20-30 minutes until it's all bubbly. Let stand for 5 minutes before serving.

Sprinkle with thinly sliced scallions if desired.

NOTE on the cheeses: If you are not into "hot hot" spicy foods, alter the ratio of cheese or use ALL monterey jack and none of the jalepeno jack. OR if you LOVE hot, use ALL jalapeno jack and replace the chiles with dice jalepenos instead! OUCHY! :D

Creamy Chicken Soup

2008-01-17T23:08:00.000-05:00

Let it snow, let it snow, let it snow. The white cold stuff came a-fallin' today. Thankfully the fridge and pantry are well-stocked. Probably couldn't survive a nuclear attack, but definitely would not starve in a blizzard!

Any time it snows, I want something that will warm my whole body. We just had soup last night, and usually I don't do two meals the same in the same week, but I just needed soup.

I've been craving creamy soups lately. The only one I've ever made is my mother-in-laws Fish Chowder (note this link is to a NON gluten-free site and this recipe contains a lot of gluten so I am not advocating you try it!), and I haven't even attempted making that gluten-free yet. (Hubby really wants me to give it a go as it's one of his faves!). Anyway, I tried something new and it was just, well, warm, creamy, wonderful goodness. I will say next time I plan on having maybe some crumbled bacon to sprinkle on top with the scallions.

I hope you take the time to make this soup and enjoy it as much as my family did!

Creamy Chicken Soup

2 Carrots, small dice
2 Celery Stalks, small dice
1 medium yellow onion, small dice
1 large clove garlic, minced (or pressed)
2 medium red potatoes, small dice
2 Tbs olive oil
1 bay leaf
6 cups chicken stock (CHECK THE LABEL!!!) This time I used homemade...
2 packets Herb Ox Boullion (currently confirmed gluten-free, but ALWAYS check labels!)
1/2 Cup Heavy Cream
2 cups cooked white meat chicken, diced small (or size you prefer)

Saute diced carrots, celery, yellow onion, potatoes and garlic in olive oil on medium heat for 10-15 minutes.

Add stock and Herb-ox, cover pot and bring to a boil. Stir frequently. Cook until the vegetables are soft.

Blend in blender in batches until smooth (make sure to take out the center of the lid and cover with a towel so the steam can escape).

Return to pot and add half cup heavy cream. Add diced/shredded chicken. Bring to JUST A SOFT boil...remove from heat and serve immediately. Serve with scallions sprinkled on top.

If you are trying to cut calories, you can cut out the heavy cream. I will say, though, it added such a luxurious feeling to the soup!!!

Shepherd's Pie

2008-01-12T07:51:00.000-05:00

As I perused by cabinets, fridge and freezer last night, the pickings were slim, to say the least. Old Mother Hubbard's cabinets were bare, and I had no food to spare! It is definitely time to go food shopping, and to restock even pantry staples. I've been living off my pantry and just adding fresh stuff in each week for a while because we do not have a lot of storage room.

So, I had some frozen ground beef from our butcher (thanks to hubby who noticed it was on sale buy one get one free and got it for about 89 cents a pound!), frozen peas and carrots, a can of Progresso Creamy Mushroom Soup, and red potatoes. Seemed a too natural fit for me to make a Shepherd's Pie.

Let me say this, I've NEVER in my life made one, so I winged it. It was a hit, and it is all gone. Even my kids loved it (heck it was covered in mashed potatoes and cheese!).

Shepherd's Pie

1 lb ground beef
1 cup frozen peas & carrots mixture
1 can Progresso Creamy Mushroom Soup
salt & pepper to taste ( I used about 20 or so cranks of pepper from the grinder!)

2 lbs red potatoes, peeled and diced
2 tbs sour cream
1/4 cup milk, warmed
1 tbs olive oil
2 tbs butter, divided
2 cloves garlic, minced fine

1/2 to 1 cup shredded cheese (I used cheddar, feel free to use your favorite)

Put potatoes on to boil.

Meanwhile brown ground beef and drain well. Add soup and peas & carrots. Heat until just warmed. Turn off heat. Cover and let sit.

Also, while all this is going on, heat oil and 1 Tbs butter on low heat in a small skillet. Add garlic. Sprinkle lightly with kosher salt. HEat until warmed and aromatic (but do not burn the garlic!)

When potatoes are done, drain well. Add garlic/butter/oil from the small skillet, sour cream, milk and mash until smooth. (use a mixer if you like, we used a hand masher).

In a deep dish pie plate, pour ground beef mixture in the bottom. Top with the mashed potatoes. Spread around to seal the edges of the meat filling.

Bake at 350 for 25-30 minutes until everything is reheated and bubbly. Sprinkle cheese on top and leave in oven, but turn the oven off. Check in about 5 minutes the cheese should be melted.

Enjoy!

Buffalo Chicken Dip

2008-01-06T09:51:00.001-05:00

Okay, so I absolutely love chicken wings. And as the NFL Playoffs begin and life is all focussed on who is going to make the Superbowl, well, I just start thinking about what we're going to serve at our Superbowl Party. Last year we made our famous chicken wings using rice flour instead of regular flour and they turned out great.

The only problems with chicken wings is the mess, and the bones! Well, over the holiday season, I discovered a way to deal with both! A friend brought Buffalo Chicken Dip to a holiday party. I was hesitant to try, but she assured me she had done everything possible to ensure that the dish was gluten free. Oh it was so good.

She sent me the recipe which while explaining why it was so delicious, was daunting to say the least. It also was a layered dip, and I'm much more into a mixed dip. So below is my adaptation of the dip.

Buffalo Chicken Dip

1 8 Oz Brick of Cream Cheese, softened
1/2 Cup Chunky Blue Cheese Dressing (I've used both Maries and Kraft)
1/3 to 1/2 Cup Franks Red Hot Buffalo Wing Sauce
1 1/2 Cups Monterey Jack Cheese, shredded and divided
2 scallions, thinly sliced
2 Cups cooked, cubed (or shredded) chicken breast meat

Whip cream cheese, blue cheese dressing and wing sauce together until very smooth.

Fold in 1 Cup Monterey Jack, scallions and chicken. Mix well.

Place mixture in an 8 X 8 square baking pan, or 9" pie plate. Sprinkle remaining half cup of Monterey Jack Cheese on top. Bake @ 350 until bubbly and yummy!!!

Serve with tortilla chips and veggie dippers (carrots and celery work great for this!).

ENJOY!

I'll post a picture later, we just had some of this last night, so when I heat up a snack later I'll take a snapshot of it to post! :D

Layered Peanut Butter Bar

2007-12-23T20:34:00.000-05:00

Okay, so I know I promised Monster Cookies...but I LOST my recipe!!! I will find it, I promise! But not in time for Christmas.

Yesterday in the mail, I received a Betty Crocker 2008 Calendar. Honestly, it's a cruel joke, right? Every other recipe on the calendar contained one of their cookie mixes or known flour containing ingredients! YEAH, RIGHT! Well, truly, for me, now I look at a recipe and say to myself "How can I make THIS gluten-free" and set out to do that!

Well, one recipe just really caught my eye as and absolute must try! It was a Layered Peanut Butter Bar. So I made it. To take to my parents house on Christmas Eve. The only modification I had to make was to the Peanut Butter Cookie Layer. Which, instead of their Peanut Butter Cookie Mix, I used my 2 Cups of Peanut Butter Cookie Batter.

I pressed the cookie batter into the bottom of an 8" square pan, baked and then added the rest of the layers according to Betty Crocker's Recipe.

MMMMM...is there ANYTHING better than peanut butter and chocolate?

Christmas Cookie Baking - Ultimate Snickerdoodles

2007-12-17T13:25:00.001-05:00

Okay...so I used to have this recipe, which is actually posted here at my old blog. I had thought about trying to adapt it. And then I remembered just how much I loved the Star Cut Out cookie from Land O Lakes list of gluten free recipes.

So...to make my Ultimate Snickerdoodles this year, I used Land O Lakes Gluten-free Star Cut Out Cookie recipe and I added 1 tablespoon of ground cinnamon to the dry ingredients.

I also rolled into balls and rolled in cinnamon sugar (1/4 sugar, 2 tsp ground cinnamon), instead rolling them out and making shapes.

I greased the bottom of a flat-bottomed glass and pressed the cookies to about 1/4" thick.

Baked for 14 minutes at 350. I was using a stoneware pan, however, so cooking time might need to be adjusted slightly.

I got about 4 dozen 1 1/2" cookies out of it...and they were melt in your mouth delicious!

In the picture in the post below, they are the center cookie.

:)

Christmas Cookie Baking - Peanut Butter Cookies

2007-12-17T00:23:00.000-05:00

I'll admit that the thought of not being able to bake Christmas cookies hit me in January last year when I started my gluten free life. I was afraid I'd never taste a chocolate chip cookie, or a snickerdoodle, or even a peanut butter cookie.

Well, I should not have been afraid at all, I was able to make Christmas cookies. As a matter of fact, I've been baking for the last 6 hours! All to make this beautiful tray for my husband to take to work for his workmates. A joy he relishes all year long. And this year, I'm grateful I did not disappoint him by buying cookies to put on the tray.

The first thing I did was mix up a big batch of gluten free flour which was based on the Land O Lakes recipe. I did not have enough potato flour, so this is what I did:

6 Cups White Rice Flour
1 Cup Tapioca Flour
1 Cup Potato Starch
1 Cup Corn Starch
1 Tbs. Xanthan Gum

I mixed this all up in a big bowl and set aside because I knew I'd be making four different types of cookies. Okay, the Seven Layer Bars didn't need the flour, so now I have a little bit left for baking again later in the week.

I'm going to start with the Peanut Butter Cookie, because I have to say that it was my favorite. Favorite one to make, favorite one to smell baking and also my favorite because I did not use the flourless recipe for the first time this year. I actually used flour. I know we all smile and eat our gluten free flourless peanut butter cookies and pretend we don't miss the texture. I've done it for a year. I will no longer.

For the normal Chocolate Chip Cookies, I used the recipe available at Land O Lakes. It turned out really well, very "tollhouse" like, for sure. I am really pleased with this flour blend and how recipes turn out when I use it. Bravo Land O Lakes for recognizing us! We so appreciate you! If you haven't tried these cookies, you should give them a try!

I took my recipe for Peanut Butter cookies and used Land O Lakes flour blend and they turned out awesome. MMMMM...Awesome!!! I also liked that I didn't need to do the tedious task of squashing with a fork dipped in sugar!

Peanut Butter Cookies

1/2 Cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 Cup gluten-free flour blend
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp Xanthan Gum (in addition to what's in the flour)

Sift together gluten-free flour blend, salt, baking soda and Xantham gum and set aside.

Cream peanut butter and butter in a large mixing bowl until smooth. Add sugars and continue to cream together. Add egg and vanilla. Slowly add dry ingredients and mix well.

Drop by rounded tablespoonful (I used a small cookie scoop) onto a cookie sheet about 2" apart.

Bake for 10-13 minutes until lightly browned around the edges and the center is set. They will be slightly puffed but they will flatten upon cooling.

Cool on cookie tray for about 5 to 10 minutes. Remove from tray to cooling rack and allow to cool completely before moving again.

Enjoy! :D

I will post Ultimate Gluten-Free Snickerdoodles tomorrow! :D

Party Popcorn

2007-12-10T23:15:00.000-05:00

Okay, so this is a last minute, makeshift gift for some teachers for my kids. I miscounted and had to come up with something quick.

Thanks to watching "Pairings" on Fine Living last week, I learned a new trick regarding popcorn. I did not like her choices for seasonings for it, so I made that a little my own.

It's a nice twist on homemade popcorn, and put in festive bags, makes a nice gift for a neighbor, or acquaintance.

Party Pop

1/2 Cup Whole Kernal Popcorn
3 Tbs Canola Oil
2 Tbs Butter
Season Salt Blend* (recipe to follow)

Season Salt Blend:

1 Tbls sea salt
1 Tsp Sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp - 1/2 tsp paprika
1/4 tsp red pepper
1/4 tsp white pepper

In a large skillet that has a lid, heat to medium high heat, add oil and butter. Cook until butter is melted and bubbly. Add season salt blend and mix well. And popcorn. Cover.

Continue to cook over medium high, once it starts popping, shake constantly. Allow to pop until there is about 1 to 2 seconds between pops.

Remove from heat and allow to finish popping before removing lid. Dump into a large bowl and mix well to make sure all the popcorn is coated well.

Allow to cool before packing into plastic bags. OR Enjoy for yourself!

Seven Layer Bars

2007-12-05T08:49:00.000-05:00

I have to admit, I was slightly afraid of making this one this year. My fears were finding the ingredients gluten free that didn't cost an arm and a leg. These are one of my husband's favorite cookies, and one that is usually eaten before any others when I make a tray and send it with him to work.

Traditionally, they would be made with a graham cracker crust on the bottom. Today, I substituted the Mi-Del Arrowroot Animal Crackers. Adding a touch of honey seemed to mimic the flavor nicely. Yes, I do know that somewhere out there is gluten free graham crackers - but I'm saving tracking them down for Nanaimo Bars (Recipe will come as soon as I'm confident they'd be totally gluten free - another of my husbands favorites).

I toyed with the idea of making my own gluten free graham crackers BEFORE making this recipe...but I quickly dropped it! :D

Please make sure to check the "gluten-free" status of all of your ingredients. This list can easily get you glutened if you don't read the ingredients. There are many NON Gluten Free brands out there - so make sure what you choose IS gluten Free. I used ALDI brand for all of mine. While they do not have a gluten free list, they have announced they will label if it contains Wheat, Barley and Rye...and I have not reacted from any of their products that are truly gluten free, so I gave them a try.

So...Here we go...

Seven Layer Bars

1 1/2 Cups cookie crumbs (I used Mi-Del Arrowroot cookies)
1 Tbs honey (do not use this if you use a fake grahm cracker cookie)
1 stick butter (1/2 Cup)
1 Cup Chocolate Chips
1 Cup Butterscotch Chips
1 Cup chopped walnuts
1 Can Sweetened Condensed Milk
1 Cup Flake Coconut (BE CAREFUL, there are MANY brands that use flour to keep it from flaking!)

Melt butter. Mix butter and honey and cookie crumbs in a bowl...press into the bottom of an 8" or 9" square pan.

Spread chocolate chips over top. Then the butterscotch chips, then the walnuts.

Pour sweetened condensed milk overtop in an even layer - cover as much as possible. I didn't end up using the whole can - but just about.

Sprinkle coconut overtop, spreading as evenly as possible.

Bake in a 350 oven for 20-25 minutes. Allow to cool completely, the refridgerate. Cut into 1" squares. Enjoy!

They are VERY RICH... :D

Christmas is Coming!

2007-11-27T19:08:00.000-05:00

Not a moment too soon!

I got to spend Black Friday my absolute favorite thing in the whole world. We spent the day in Frankenmuth, MI. Michigan's little Bavaria. It had snowed on Thanksgiving, so there was still remnants of snow on the ground around town.

We started our visit to Frankenmuth at the world's largest Christmas Store, Bronners. It was a tad overwhelming this year. We arrived early, but by the time we left it was PACKED. We had the distinct pleasure of meeting Wally Bronner and having our picture taken with him (I'll post later). In my 13 years of knowing of Bronner's existence, I'd never seen nor met him. It was a real treat.

We had lunch at the Kaffe Counter at Satow Drugs. Where I picked up a calendar which is always a lot of fun to read, quite a hoot! I did my best and ordered a salad with grilled chicken.

Then it was time to shop around town and hit the Cheese Haus, the Mac's Fudge, and the leather shoppe. We also strolled further uptown to the new shops at River Place. We finished the afternoon with a horse drawn carriage ride around town, so beautiful. Dinner was at Bavarian Inn. Usually it would have been a flour laden dinner of noodles, fried chicken, mashed potatoes with gravy, beets, etc....a german chicken dinner. Once we were seated I started to look at the menu to see what I could possibly have. I was nervous, to say the least. When our waiter Teddy arrived, I said "I have Celiac"...he said, "Oh would you like our Gluten Free Menu?". BAVARIAN INN HAD A GLUTEN FREE MENU!!! I was ecstatic!!! Teddy was amazingly up to date on the procedures of what I could and couldn't have and if he was unsure he ran to the chef to find out. Not only do they have a gluten free menu, but all gluten free items were prepared in a separate kitchen to avoid cross contamination. To say I was impressed was an understatement.

So, if you ever find yourself in Frankenmuth, MI, be sure to check out the fabulous gluten-free service at the Bavarian Inn.

:)

So...now, it's official, Christmas is coming. The tree will go up over the weekend and the shopping has started. Soon, the task of relearning all of my favorite Christmas cookie recipes, and making them gluten free will begin. The first will be the "Monster Cookie" which I plan to make in a few days. I'll post the recipe as soon as it's successful!

:)

Cranberry Sausage Cornbread Stuffing/Dressing

2007-11-19T19:34:00.001-05:00

"Just Keep Moving Forward" For those of you who have seen "Meet the Robinsons" you'll understand that. "Keep moving forward" is the motto of the movie. Basically, each failure is a stepping stone to success. I have to say I love the message of that movie...but, this is about cooking.

Moreover, this is about stuffing.

I was afraid I would live a live devoid of the good stuff. That on Christmas Day, family and friends would be sitting around my table staring at the obvious lack of stuffing and saying "oh great, she wouldn't even make the regular kind for US...".

Thanks to Carrie at Ginger Lemon Girl (her link is in my list, give her a look, she's got some great recipes over there), I decided to try again today.

Now mind you, in my gluten eating days, I lived on stuffing. We had the Stove Top kind at least twice a month, either as a side or factored into the recipe in some way. I have not had ANY stuffing since going gluten free.

Well...The recipe starts with Corn Bread. Instead of baking in a 8" square or pie plate, I actually baked in a 13X9 so it was a REALLY thin layer, and made smaller/crustier bread cubes.

Cranberry Sausage Cornbread Stuffing/Dressing (w/Walnuts)

Corn Bread Cubes:

1 "loaf" cornbread (recipe link above), cut into 1/2" cubes
3 Tbs. Olive Oil
1 Tsp Poultry Seasoning
1 Tsp Salt

Place cubes in a large bowl, drizzle with olive oil. Mix gently, but well, to coat all sides with the olive oil. Sprinkle over the salt and poultry seasoning. Mix again, very gently.

Lay in a single layer on a large sheet pan and bake in a preheated 400 degree oven for 15-20 minutes OR until the cubes are crispy. Set aside to cool.

1 lb bulk pork sausage
1 medium white onion, small dice
3 stalks celery, small dice
1/3 cup dried cranberries
1/3 cup chopped walnuts
1 1/2 tsp poultry seasoning
dash pepper
2 cups chicken stock (I used Pacific Foods)
2 Herb-ox boullion cubes

Brown bulk sausage in a large saute pan. When almost all complete add onion and celery. (do not drain off fat, I know that sounds odd, but you need it for cooking the veggies and it adds sooooo much flavor!) Add poultry seasoning (sprinkling around pan) and pepper (I did like 10 grinds of fresh pepper). Saute for about 5 minutes until veggies are crisp tender. Add cranberries and walnuts. Stir thru just to warm them up.

Pour pork/veggie mixture over the cooling cornbread cubes.

Return pan the the stove and add the chicken stock and boullion cubes. Heat until low boil and cubes are dissolved.

Add 1/4-1/2 cup at a time to the bread cubes/pork/veggie bowl. Gently stirring thru each addition. Leave about 1/4 cup left in pan.

Once all but 1 cup of the liquid is incorporated, lay into a 13 X 9 Baking dish (greased). Gently sprinkle remaining liquid overtop. Bake for about 20 minutes at 350 to reheat (cover with cooking spray covered foil).

OR...allow to cool completely and stuff in the bird. I have not stuffed it yet b/c we're not having a full bird for Thanksgiving. But you can bet cash money that I'll be doing it for Christmas!!!

I hope you try this. I hope you enjoy this. :D And again, thanks a BUNCH Ginger Lemon Girl for encouraging me to keep moving forward! :D

"O Take THAT" Candies

2007-11-18T01:41:00.000-05:00

Okay, after a week of flopped stuffing recipes, I've just decided to put it on hold.

Pre gluten free days, were filled with "Take 5" Bars by Hersheys. I was convince the name had more to do with the addictive nature of the candy, that you can't just take one, you have to take 5! LOL. Very delicious. Of course, they could be considered the perfect food. A pretzel, covered in peanutbutter, carmel, peanuts and then chocolate enrobing it all. Crunchy, creamy, salty, sweet. Heaven. :D

I have missed them.

I set out this evening to recreate them! And I did. Or in my best "Rocky Horror Picture Show" audience response in Dr. Scott voice "Unt I deeed".

OH SO GOOD!

I started with Wylde Gluten Free Pretzel "O"s by EnerG.

I took half a milk caramel (like Kraft) and cut it in half, rolled into a circle and flattened. I then "mushed" (yes, that's the culinary term....mushed) the carmel under the "O".

I then filled the O with crunchy peanut butter and topped with another O.

I chilled them for about an hour, and then rolled in melted milk chocolate to cover. Yes, I used Hershey's. And Yes, I do know that they won't guarantee gluten-free-edness....but I've not had a problem from them yet...and living about 60 miles south east of Herheys mean's it's plentiful and cheap!

I rechilled them...

And I ate half of them.

If you miss Hershey's Take 5 Bars, and don't mind a little work, I recommend trying it. :D

:( Just not going as planned!!!

2007-11-16T10:01:00.000-05:00

I had really hoped to share with you all a yummy recipe for Cranberry Sausage Stuffing w/ walnuts this week. To no avail. My attempt has been a HUGE failure.

I have one last try I'm doing.

I'm going to prepare a loaf of Lorka Gluten-free Flax Bread and then try again.

I've been given a recipe from Whole Foods, that I may try to adapt by adding the sausage, cranberries and walnuts.

If I get it to work, I'll post for you.

THANKSGIVING RECIPE: Pumpkin Squares

2007-11-12T10:21:00.000-05:00

Okay, so I'm still not brave enough to try a pie crust. And being that we'll be travelling, I'm not sure I want to try a pie crust on the road, especially.

One of my favorite Thanksgiving desserts was a recipe from my husband's Stepmother, Joyce. Though Joyce may never admit to it, she is one of the greatest "country" cooks I've ever known. You know the kind I'm talking about. The ones who can whip up fresh biscuits without looking at a recipe. Or the ones whose recipes in their box are written in "old fashioned" writing, are dusty and flour covered, folded and stained from overuse.

I can't tell you how much I'm looking forward to her cranberry mold this year for Thanksgiving dinner, it has been close to 7 years since I've had it last. I will post this recipe too, but, I confess I've never been able to replicate it. There's just something special about how she does it.

Anyway, I digress. Pumpkin Squares were a favorite dessert of mine. And for a person who's not all that keen on pumpkin, this one just won me over. Cakey crust, creamy moussy type filling, crumbly top. Oh, and add a dollup of whipped cream and I'm a total goner.

The original recipe called for a boxed cake mix. Well, we all know THAT is not gluten free. So, I adapted the Gluten Free Yellow Cake recipe - omitting wet ingredients, and halving the recipe to match this. To make it an "easy" recipe, feel free to use a prepackaged gluten-free yellow cake mix - Like Gluten Free Pantry, Cherrybrook Farms, or Pamela's. Just make sure it's a size that makes a 9" round cake or 12 cupcakes. (Note for gluten gluttons replicting this recipe...I've posted the original recipe on my OLD blog, here!)

Pumpkin Squares

Preheat your oven to 350 degrees.

CRUST:

3/4 Cups White Rice Flour
1/4 + 1/8 Cup Tapioca Flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp Xantham Gum
3 Tbs Dry Milk Powder
3 Tbs Vanilla Pudding Powder
1/2 + 1/8 Cup sugar (granulated)
1/4 Cup melted butter
1 egg white

Mix all of the dry ingredients together. Reserve 1/2 cup and set aside to be used for crumb topping. Combine the remaining dry ingredients with melted butter and egg white. Press into the bottom of a greased 8" square cake pan (or 9" round, or pie pan will work too).

FILLING:

1 15 oz can pumpkin
1/4 cup brown sugar
1 tsp powdered cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch ground cloves
1 egg
1/3 cup milk

Mix all together very well and spread over pressed cake mix layer in pan. (NOTE: You can use 2 tsp of pumpkin pie spice in place of all of the spices).

TOPPING:

Reserved 1/2 Cup of cake ingredients
2 Tbs brown sugar
1/2 tsp ground cinnamon
2 tbs butter
1/4 cup chopped walnuts

Mix cake mix, brown sugar and cinnamon together. Cut in butter with a pastry blender (or pulse a few times in a food processor to make crumbly). Sprinkle liberally over the pumpkin layer. Sprinkle with walnuts.

Bake for 30-35 minutes, until top is browned but not burned.

Allow to cool completely, and refridgerate for a couple hours, or overnight. (honestly, like you'll really be able to wait that long! LOL :D)

Serve with whipped cream. OR ice cream! :D

The recipe will double easily to make a 9X13 pan. I recommend baking for 45-50 minutes if you increase the size of the squares.

If you try them this year for your holiday, PLEASE let me know if you liked them as much as we do! THANKS!

Thanksgiving is Coming...

2007-11-10T09:00:00.000-05:00

Okay, so for lots of folks their favorite holiday is Christmas. Well, for a long time, Thanksgiving has been much more important to me than Christmas. I have A LOT to be thankful for. I have a wonderful husband who works very hard so that I can be home to take care of and educated my 3 beautiful children. And they are beautiful! I live in a nice warm home. I have food on my table every night. And I have no serious, life threatening illnesses and neither do any I love. That's a good thing.

Well, as we get close to Thanksgiving, I'm hoping to update a few of my favorite recipes and make them gluten-free. I'm not sure how I'm going to do it with some! corn bread stuffing with cranberries and walnuts is the one that is going to be toughest, I think. Of course, there's also my husband's stepmothers (did you follow that one?) Pumpkin Squares, which traditionally uses a boxed yellow cake mix. Or how about Green Bean Casserole when you cannot use cream of mushroom soup OR french fried onions.

These are my goals in the next week to test these recipes and make them work in gluten-free lifestyle.

I will only post my successes!

As the day draws near, lets take time to remember all the things we have to be thankful for. And lets give our troops our thoughts and prayers as they are across the ocean, away from their families, defending the freedoms we hold so dear.

:)

Banana Oatmeal Breakfast Bars

2007-11-07T14:46:00.000-05:00

Okay, so Banana Oatmeal Breakfast bars were a favorite treat of my kids before I went gluten free. I admit, I like them too. I've missed oats and am so glad to have certified gluten-free brands out there again. Yes, I know that they are costly. But sometimes, you just gotta do it!

I also received a free bag of Teff from a friend (THANKS ANNE!). I am beginning to really love this flour, I would definitely say you should expect to see it in future recipes of mine. I love it's soft, non-gritty texture AND that it's higher in protein. The protein content being higher lends to a higher rising, fluffier yield in a baked good, and teff's protein mimics gluten really well.

I hope you enjoy these - I've given the recipe as "bars" because that is how I usually make them. This last time I made them as mini muffins (hence the picture), there's a slight adjustment in cooking time (about 12-15 minutes vs. the 25).

Banana Oatmeal Breakfast Bars

1/2 Cup Teff Flour
1/2 White Rice Flour
1/4 Cup Tapioca Flour
1/4 Cup corn starch
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp Xanthan Gum
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup soft butter
1/2 cup brown sugar (can use up to 1 cup if you want them sweeter)
1 egg
3 med mashed bananas (overripe)
1 tsp vanilla
1 1/2 cup raw quick cooking oats (certified gluten free, of course)
3/4 cup chopped nuts, raisins, or dates (optional)

Preheat oven to 425. Grease & flour 13 X 9 inch baking pan. Sift together flours, salt, soda and spices, set aside. In large bowl, beat until light & fluffy: butter, sugar, egg. Add bananas and vanilla beat until smooth.

Gradually stir in flour mixture & oats until well combined. (if seems to be getting a little thick, slowly add 1/4 cup milk as needed). Stir in nuts.

Bake until golden (about 25 mins).

Chocolate Sour Cream Cheesecake

2007-10-09T19:20:00.000-04:00

WARNING WARNING WARNING: EXTREMELY RICH AND DECADENT DESSERT!!!

I hope no one out there is trying to diet! I'm in a baking frenzy lately. Wednesday night, my MOPS table got together for a Mom's Night In. We left our young ones with the Dad's and got together at the one woman's house where she had only 1 young one...sleeping.

I told them I'd bring something Chocolate, and then spent the next week wondering WHAT would I do.

A chocolate cake?

A chocolate ice cream? (I debated on this one).

Chocolate, chocolate, chocolate. In my brain all day (actually, it was resonating as "chocol- EIGHT" because my son just started Math-U-See this week and we're learning the blocks! LOL :D).

Well, a long long time ago, in another life (i.e. before I met my husband and I was working for ADP), the secretary gave me a recipe for a sour cream cheesecake. For the last 15 years this has been the only true cheesecake I've made. I rarely waver from the recipe.

Of course, it wasn't chocolate.

Here is my rendition of her Sour Cream Cheesecake with Chocolate (chocol-EIGHT).

Chocolate Sour Cream Cheesecake

2 8 oz blocks of cream cheese, softened
1 cup sour cream
2 eggs
1/2 cup sugar
2/3 cup semi-sweet chocolate chips
2 Tbs butter
1 tsp vanilla

Crust:
1 package Mi-Del Chocolate Creme Sandwiches
2 Tbs butter

Preheat oven to 350.

Pulse Mi-Del Chocolate Creme Sandwich Cookies to crumbs in a food processor. Add softened butter and pulse until the crumbs will stick together when pressed.

Press into a 9" springform pan.

Bake for about 10 minutes until glossy. Cool COMPLETELY. (if you do not, condensation will form between the cheesecake layer and the crust and it will not adhere right).

Reduce oven temperature to 325. Add a pan full of hot water into the bottom rack of the oven. Set second rack in the middle setting.

Melt chocolate chips and butter in microwave in 30 second bursts, stirring in between (my microwave took 1 1/2 minutes). Allow to cool (but not resolidify).

Mix sour cream, eggs, vanilla and sugar in a blender for about 8-10 seconds until fluffy. Slowly add 1 softened cream cheese block thru the opening in the top, while blender is blending. Slowly spoon melted chocolate in the blender while blending. Then slowly add last block of softened cream cheese. Blend until very smooth.

Pour into cooled crust.

Place in the oven and bake 35 minutes until the cheesecake is set. Turn off the oven and leave cheesecake in there for 15 minutes while oven is cooling.

Remove to a cooling rack and allow to cool completely before placing in the fridge for AT LEAST 4 hours - preferrably overnight.

Break from springform and cut into wedges.

Peanut Butter and Jelly Bars

2007-10-08T20:25:00.001-04:00

A good friend of mine shared this recipe with me. Of course, it was not gluten free when I received it - but now, thru cunning adaptation, here it is! LOL :D

Peanut Butter and Jelly Bars

1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Peanut Butter
1/2 Cup Shortening
3/4 Cup White Rice Flour
1/4 Cup Tapioca Flour
1/4 Cup Corn Starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Xanthum gum
1/2 cup jelly - favorite flavor

Cream together sugars, peanut butter, shortening in a bowl. Mix flours, starches, baking powder, soda and xgum together well. Slowly add to the sugar/PB mixture.

Reserve 1 Cup of batter. Press remaining into a 13 X 9" pan. Spread jelly over top. Crumble reserved batter overtop.

Bake at 350 for 20-25 minutes.

Let cool COMPLETELY on a wire rack before cutting.

Enjoy with a glass of milk. :D

PB & J bars....coming....

2007-10-04T23:45:00.000-04:00

tap, tap, tap, Dear one, where is our new recipe!

Testing, Testing, Testing....had a few flops lately, won't post them!

Working on PB&J bars! Friend gave me a recipe, hoping to give them a try over the weekend, I want her to test them out too so I know how close to the original they are.

Look for that, hoping Monday.

Please come back!

Product Review - Kinnickkinnick Hamburger Buns - DINO-myte!

2007-09-23T21:17:00.000-04:00

Okay. My son's sixth birthday party was this weekend. We planned a BBQ fare menu to go with the Dinosaur Theme. Bronto-burgers, Dinodogs, Herbivore salad, all the BBQ trimmings.

I don't know about you, but my heart sinks when I think of going to a BBQ, or hosting one, and not being able to eat my burger or dog on a bun. The thought of having a burger between two rice pancakes, or a dog by itself, almost made me cry.

Well, Friday night I had to run out for some more ingredients to make the Gluten Free Birthday Cake. The store I went to is in the same shopping center with my favorite health food store. A nice, owner run, little health food store. The owner has given me many free gluten-free items, just for my opinion on them. I went in looking for bread or maybe english muffins or something to put my burger on. New in the case were the Kinnickinnick Tapioca/Rice Hamburger Buns. They were a little pricey (most likely b/c it's a little store, they can't order in as much bulk).

When I got home, I pulled one out to defrost so that it would be ready for my burger on Saturday. Truly, I did not hold up much hope. But, I was willing to try ANYTHING besides those pesky pancakes!

Saturday came, I toasted my bun because I thought it would taste better, gluten free things ALWAYS taste better toasted, right? Let me tell you, I was near tears after my first bite. The taste and texture were AMAZING. Hands down BEST gluten-free food I've tried since January. SO GOOD. Plan on buying a BUNCH of them to keep in my freezer for all sorts of things. I'm imagining a sloppy joe. MMM...or wait a pizza crust....or wait...hmmmm....I'm dreaming of all sorts of uses!

If you get the chance, CHECK THEM OUT! :D

Mexican-Mac

2007-09-06T13:04:00.000-04:00

Sorry no picture - will fix that I promise!

Okay...so the basis for this recipe is not original. Woman's Day magazine in September of 1998 printed the original recipe and called it Turkey Lasagna. Over the years, I've adapted and changed the recipe to totally our liking. We are preparing to go on vacation to the beach next week. As always, when I know I'm going to have a kitchen, I try to do some "freeze ahead" meals so that I can relax as well. I've been busy this week freezing spaghetti casserole, tortilla soup with chicken, swedish meatballs, chili, and just today, I made this!

It makes A LOT, no lie! So you could half it if necessary. Also, if you desire to make it a traditional lasagna - the adaptation will follow

Mexican-Mac

16 oz Tinkyada Pasta Joy Elbow Macaroni
2 lbs ground meat (beef, turkey, chicken)
1 28 oz can crushed tomatoes
2 4 oz cans diced green chiles
1/2 cup salsa
4 cups frozen corn kernals
4 Tbs Chili Powder
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 tsp dried Oregano
4 cups shredded Monterey Jack Cheese (I suggest buying the block and shredding yourself b/c of how they preserve shredded cheese - sometimes flour is used dfor separation).

Brown meat in pan and drain well (especially beef!). Add tomatoes, green chiles, salsa, corn and spices. Heat until just combined flavor-wise. Turn off heat and allow to cool. (this will keep the pasta from over absorbing the liquid and turning to mush).

While browning the meat cook pasta - cut time shy by about 5 or 7 minutes...they should be REALLY al dente.

Drain and rinse the pasta REALLY well.

Mix meat mixture and pasta together. Add 2 cups of the cheese and mix well.

Spread mixture into two 9X13 pans. Sprinkle top with remaining cheese

NOW....to bake immediately - set oven to 350 and bake for about 35 minutes until all warm and bubbly.

OR...fridge overnight (or for up to 3 days in fridge) and bake for about 45 minutes.

OR....fridge overnight, then freeze for up to 2 months (covering well with foil). Bake at 350 for about 1 1/2 hours (covered for the first hour).

Actual LASAGNA directions:

Use 2 boxes of Tinkyada Pasta Joy Lasagna noodles INSTEAD of elbow macaroni. Soak noodles for about 10 minutes in luke warm water - and rinse well...they'll still be hard....but gummy.

In 1 9 X 13 pan (or two 9X9 pans - which I like better b/c the noodles fit better). Place a little meat mixture sauce on the bottom and layer bottom with noodles. Top with meat mixture and cheese. Repeat layers twice...ending with cheese.

Baking instructions are the same temp, but extend each by about 15 minutes.

If you make the lasagna, you will have leftover meat mixture (unless you really load it up!), serve in taco shells or add a can of chicken broth to turn into a taco soup. :D

Swedish Meatballs - Bork Bork

2007-08-21T11:17:00.000-04:00

Okay...am I the only one who remembers the Muppets? And the Swedish Chef? Bork Bork! :D A favorite from my youth, to be sure! :D

Wait...why am I thinking all this????

WELLL.....a couple years ago, we moved from AZ to PA - well, BACK to PA. Before the move, we streamlined and sold a lot of our things...including our furniture. As a matter of fact - my husband sold our bed right out from under me! We hadn't planned on selling the mattress too...but someone said they would give us our price on the furniture if we included the mattress - it was 10 years old...we let it go. And slept on the floor that night, yes. Well, I digress. Since we had sold all of our furniture, when we got to PA (and after our lovely stint in a townhouse rental with no real furniture except our bed we bought when we got here!) we bought a house. A blank slate. We needed almost everything. :D

Being back in PA meant we would do shopping at IKEA. We love IKEA. Our kids love IKEA - who wouldn't love a store that has childcare, huh? We loved looking, dreaming, scheming, coming up with ideas on what to do and how to do it. But I think the favorite for the kids would be after we would finish shopping, we'd pick them up from the child care room and then go upstairs to the cafeteria and have lunch. My eldest's favorite, by far, was the swedish meatballs in gravy with roasted red potatoes. Little tiny balls of meat, smothered in a creamy dreamy sour cream gravy. Makes my mouth water just thinking about them. IKEA even has a little food store in it where you can buy the premade meatballs, and the sauce mix and make them at home. And I did, often. Well, until January when I went gluten free. Of course, premade meatballs have bread crumbs in them, and a cream sauce mix would have wheat flour in them. Yes. They do. BOOO HOOOOOO!!!!

My husband made swedish meatballs a few times, and while the meatball was right, the gravy just wasn't the same. The following recipe is part his, part mine, but all delicious. It started again a few nights ago, we mentioned IKEA and my daughter said "I want swedish meatballs". So...with the love of my daughter in my heart, and 2 lbs. of ground turkey defrosted, I set to work to create a substitute for IKEA Swedish Meatballs.

Please note, I use powdered spices in this recipe - and while normally, I'm a purist using whole ingredients, I detest watching my children pick out onions and stuff from their food! Hence the powdered spices in meatballs! :D

Bork Bork.

Swedish Meatballs in Sour Cream Gravy

2 lbs ground meat (turkey, beef, chicken)
2 Tsp garlic powder
2 Tsp onion powder
1 Tsp ground cinnamon
1/2 Tsp ground nutmeg (freshly, if you have the means)
dash of salt & pepper
1 egg
1/2 Cup gluten-free bread crumbs (I use the breadcrumbs I make from Gluten-Free Flax Bread)

1 boullion cube (I use Hormel Herb-Ox brand as it is on their gluten-free list)
1/2 cup water
1/2 cup light cream or whole milk
1 cup sour cream

In a large bowl, mix meat, spices, gluten-free bread crumbs and egg together.

In a large skillet, preheat with 2 tbs olive oil. Using a small cookie scoop (or tbs measure) make 3/4" meatballs and place around the preheated pan. Cover and allow to cook for about 5 minutes - or until the bottoms are slightly crusted (the tops will be "steamed" from covering the pan). Carefully flip the meatballs around. Cover and cook another 5 to 10 minutes until the meatballs are cooked through.

Meanwhile, in a microwave safe bowl heat the boullion cube and water (I crushed up my cube slightly so that it would dissolve). Mix the water/boullion mixture with the cream and sour cream well. Set aside.

Uncover meatballs and add the sour cream mixture...making sure to scrape up bits from the pan as you stir it in. Allow it to come to temperature, and cook almost to boiling for about 3 minutes - stirring to coat all the meatballs as you do this.

Serve immediately. I served with oven roasted red potatoes - I cut into bite sized chunks, added about 3 Tbs olive oil, salt and pepper and mixed....baked for about 40 minutes in a 400 degree oven...stirring every 20 minutes or so. :D

ENJOY :D

Whipped Chocolate Ganache Frosting

2007-08-20T11:00:00.000-04:00

Okay, so when I was listing my favorite things, I should have included the recipe for the Gluten-free Yellow Cake from Allrecipes.com . I alter the recipe slightly. I half it - to make 12 cupcakes - and I add 2 to 3 Tablespoons of vanilla pudding powder to the dry ingredients. I feel this gives it more punch of vanilla taste, and it also gives it more of a texture of a "cake mix" cake.

I make these as cupcakes. This last time, my daughter wanted chocolate frosting. I'm not a pro at frosting yet, so I tried my hand at a ganache. In a recent article in Food & Wine magazine they had listed a whipped ganache frosting. I lost the magazine of course, so I decided to guess what it would be like.

This turned out so yummy and fudgey on top of the cupcakes, that I made them two days in a row! LOL.

Whipped Chocolate Ganache Frosting

1 Cup Chocolate Chips
1 Tbs butter
1 Tbs milk
2 Cups powdered sugar

Mix chips, butter, milk in a microwave safe bowl. Melt at 30 second increments, stirring each time.

Once chips are melted, pour into the mixer bowl with the whipping attachement. Add 1 cup powdered sugar while on lowest setting - 1/4 cup at a time. Once that is in well, add the 2nd cup (see note) same way. THEN...let hit whip on high speed for about 4 minutes.

Dip the cupcakes in, swirl around a little bit to get them coated ontop. I continued swirling as I lifted them off the ganache to give them that little swirl effect on top.

NOTE: I would start with the 1 cup powdered sugar, add the 2nd cup 1/4 cup at a time and stop when the consistency is where YOU like it. If you like it thinner, etc...use less...if you want it more like a true frosting, use more).

These are a few of my favorite (gluten-free) things...

2007-08-12T17:09:00.000-04:00

Okay, so no singing on hillsids, or convents, or clothing made out of drapes, mind you....but a few things that have grown to favorites over the past few months of going gluten-free for better health. These are in no particular order because I like them all!

1. Laurie150's Gluten Free Flax Bread - okay, so this one is not a convenience food, but it's worth all the effort to have a bread that tastes real. Since I'm the only true gluten free person in the house, I usually eat about half of the loaf and grind the rest for bread crumbs after about two days.

2. Van's Wheat Free Waffles - I know there is controversy over this one, and that some in the gluten-free world won't partake. I have eaten Van's waffles for 8 months with no glutening issues from them. I'm pretty sensitive, too, so to me, no reaction for 8 months puts them on my safe list. My favorite are the Gluten-free Flax waffles. The flax seed adds extra flavor and definitely fiber!

3. Glutino Plain Bagels - recently, my Whole Foods gave me a package of these bagels. I had gone in looking for Foods By George English Muffins, they clerk said they were out and not sure if they were getting more back in any time soon. He took a package of the Glutino Bagels up front, had them mark it paid for me so I could try. I was quite hesitant, the last free offering I got from anywhere was something I did not enjoy too much. These are DELICIOUS! Taste very similarly to a regular gluten bagel, texture is somewhat different...but they toast so nicely and are great with cream cheese, jelly, or as a pizza bagel! :D

4. Jigsaw Bars - now, I received a free box of these when I first started this blog, and promised to give a review and never did (please forgive me! Pleed three kids, homeschooling two!). My kids absolutely adore the chocolate ones, which are so rich even they cannot get thru a whole bar and must split one! I love the fact that they are getting something they feel is a chocolate treat, but are also getting some great vitamins and Omega-3's in there to boot! BRAVO Jigsaw! My favorite is the coconut almond, nice chewy texture and a great coconut flavor with the crunch of almonds. I love having one in my bag in case I'm faced with a place where I'm hungry and cannot eat!

5. Wendy's Ulitmate Grilled Chicken Sandwich, bunless of course. Our local Wendy's does this one up pretty proud. Verfied on Wendy's site as all gluten free. I have not been glutened once! I do avoid the fries even though they say they go in a separate fryer...I'd rather be safe. I love the juicy chicken with the lettuce and tomato and the sauce. Very tasty, and filling without sides.

6. Envirokids Panda Puffs. Yes, I know this is supposed to be a children's cereal, but being one who used to indulge in a box of Peanut Butter Captain Crunch every now and then (and would hide it from the kids!), these fill the bill without making me sick!

7. Thai Kitchen Soups - okay, so my favorite is Bangkok Curry with some shrimp added. The fact that the company has a list of gluten-free items, and seems to go out of their way to make something easy and delicious, puts them in top billing in my book!

8. Club Lettucewiches....well...okay, so there's no bread in my club. I love using a Romaine Leaf as the bread - not to mention the lettuce in a club. Wrap turkey, american cheese, tomatoes and bacon in a romaine leaf, and you have a Club Lettucewich! So good! :D

9. Homemade Ice Cream. Something that I had tried only a few times prior to going gluten-free. However, my fears of cross contamination have caused me to try it again. I am now addicted to homemade frozen treats of any sort! If you walk in my house, you'll most likely hear the whirring of my Cuisinart!

10. Corn tortillas. Okay, so this is something I liked before going gluten-free....but I like them even more now. Whether it be big white corn tortillas stuffed with all sorts of taco goodness, or the corn chips that I crunch on top of my salad like croutons, they are delicious! :D

Okay, that's my 10 top favs right now. Who knows how it will change in a year! :D

Hong Shao Rou - Red Pork

2007-08-06T12:46:00.000-04:00

Well, Julia has left us. On Sunday morning she boarded a bus to take her to the airport. She'll be on the west coast for 7 days and then will return home to China. I have shed many tears over the last two days. I'm amazed at how attached I got to this stranger in just 3 short weeks. They seemed to go by in a blink. I had so much fun having her here, and even though there was a little extra work and extra driving, every minute was worth it. She was such a joy to have here, and I hope she had as much fun with us as we did with her.

Our last full day with Julia was a relaxing one. She and I again went to the Asian Market and got ingredients for dinner. She made Hong Shao Rou - or "Red Pork". It's basically a chinese barbeque pork, with a little more kick. Again, we had to sub some ingredients b/c of the gluten issue, but we were able to come up with alternatives that were just as good. So, although the dish is mostly a "chinese" dish, it was cooked in more of a South Korean method.

The recipe calls for a "glutenous" fermented rice drink. WE had to be a little careful on this one. Basically, it is a fermented sweet rice drink - the gluten is a RICE gluten, but there were a few that had malt added. You could always use rice milk and add about 2 or 3 tablespoons of sugar to make it sweeter.

Also, she used Pork Loin which ended up being a little dry in the end product. I would recommend using a pork butt instead since that cut lends itself better for braising - or get a whole loin and don't cut it until after it's braised in the cooking liquid for the allotted time. We purchased boneless loin chops and cut it into square. It was very tasty. We made Chinese French Fries to go with it - amazingly similar to american fries - basically deep fried potatoes, nothing extra! :D

Hong Shou Rou - Red Pork

1 1/2 Cup Water
2 Cups Fermented Glutenous Rice (don't let the name scare you) - SEE ABOVE NOTE
2 Tbs sugar (only add if you don't use rice milk as a sub for the FGR)
1/4 Cup Gluten Free Soy Sauce (We again, used San-J Wheat Free Tamari)
1/2 Cup Hot Bean Paste (I was wondering what we were going to do with that from last week!!!)
2 lbs Pork Loin - or another cut that lends itself to braising for a long time

Mix water, FGR (or rice milk and sugar), soy sauce, hot bean paste together and stir well. Bring to a boil. Add pork. Return to a boil. Boil for 5 minutes. Reduce heat to a very low simmer. Cook on low for 4 hours (you could also move to a slow cooker and cook on low for 4 hours).

There are two ways - we used pork loin chops and cut into 1" squares BEFORE COOKING. I think that if you did a whole loin roast and cut after the fact it would be a little juicier - or use a Boston Butt Cut and it would be more like a shredded pork.

SO YUM... :D

Hui Guo Pork (Back to the Pot Pork)

2007-08-01T10:53:00.000-04:00

Yes, another chinese pork and pepper dish, but this one was MUCH different. The peppers were a little spicy, the sauce was a little spicy. It was not overpowering at all, and had a cumulative effect on the spice, so by the time you finished, you had a nice little spice burn going in your mouth. It was very good.

Pork bellies are basically uncured bacon in large slabs. There are quite a few steps to this, and I do recommend if you can get the porkbellies with skin on, it DOES make a difference in the flavor.

The other caution I have is look at the Hot Bean Paste VERY CAREFULLY. I ended up buying a store brand of it b/c it did not contain wheat...we went thru SEVERAL AISLES of bean and pepper pastes before we found one without wheat. The one we ended up with was made by the store we went to and was fresh. VERY GOOD. There are recipes for Hot bean paste in chinese cookbooks, so you can make your own, but it does take a long time.

Spicy Pork Belly & Peppers

4 lbs Pork Bellies with skins
5 or 6 Korean Green Peppers (look like an Italian Sweet Pepper or a Cubano)
2 Tbs Soy Sauce
1/2 Cup Hot bean paste (see note above!)
Salt to taste

Bring a large pot of water to boiling. While it's boiling cut pork bellies into 1/2 lb portions. Scrape the skin with the back of the knife to remove any hair or dirt. For now, leave skin and fat in tact.

Also, cut peppers, remove seeds, and cut in long thin strips (julliene)

Once water is boiling, place pork bellies in the water for about 5 minutes. This step is to wash and cleanse it. I couldn't tell if it was a "spiritual" step or just a cooking step! After about 5 minutes, pull meat out of the pot and allow to drain. Cover with foil and allow to cool for about 30 minutes.

After 30 minutes, cut skin and MOST (not all) of the fat off the pork. You can leave the skin. We did. BUT it is not necessary at this step. It did seem to really increase the flavor of the end product, but you don't eat the skin, we all kind of had a little pile of pigskin on our plates when done.

Slice the pork meat (with some fat) into long thin strips.

Heat 3 Tbs Oil in a wok or large skillet. Add pork strips. Cook for about 5 minutes. Add peppers. Again, cook for 5 minutes. Add soy sauce, bean paste and a small sprinkling of salt. Stir until all of the meat and peppers are well coated. Remove from heat and serve over rice.

Julia is here for 4 more days and promises to cook for us again! We cannot wait!!!

Very Berry Vanilla Frozen Yogurt Sorbet

2007-07-27T12:06:00.000-04:00

Okay, so the Ice Cream maker has been working overtime lately! :D I've been trying a new recipe. I'm not usually one for fruit ice creams, but I love smoothies. Long ago, I thought you could just freeze a smoothie and it would be like ice cream. No. Sure does make good popsicles, though. I've always been a fan of Italian Ices (can you say Rita's anyone??), and definitely a sorbet fan. Sorbet, though, is about $4 a pint if you get a good kind. And sherbet, well, that's just sugar and water with food coloring. No thank you!

Well, I did a little reading about fruit ice creams, fruit ices and frozen yogurts and have come up with the following for your review and approval (LOL Do I sound official???). There are a few steps, but do not fear, hard work and patience are rewarded with a delicious, creamy, fruity frozen yogurt sorbet.

Very Berry Vanilla Frozen Yogurt Sorbet

1 16 oz bag frozen mixed berries (make sure they are not sweetened JUST the fruit)
1/4 Cup Sugar (feel free to use less if you like, but you'll need sweetness to counterbalance the tart fruits)
2 tbs water
2 cups Stoneyfield Farms No Fat Vanilla Yogurt

In a medium sauce pan, place berries, sugar and water. Bring to a boil, reduce heat to simmer and stir often. Cook for about 10 minutes - until juice is thickened.

Allow fruit to cool to "warm" and pour into a blender. Thoroughly blend the berries until smooth. Strain seeds and reserve the sauce. Place in refridgerator 2 hours (or more) until completely chilled.

In a blender mix the 2 cups Yogurt and the fruit puree in a blender until smooth and well mixed. Refridgerate again, for about an hour. Pour this mixture into the ice cream makers bowl and process for 20-25 minutes according to directions from the manufacturer.

From this point, you have two choices. Serve as "soft serve" and enjoy thoroughly. Or if you have a strong will, you can freeze 2 hours until firm and THEN serve. :D I'm even considering scooping out with my mini cookie scooper and covering in a chocolate shell type stuff to make frozen bon-bon type stuff.

Chinese Peppers and Meat

2007-07-25T10:45:00.000-04:00

Having an exchange student in the house has been much more fun and rewarding than I ever imagined. We have had such a fun time getting to know Julia, and more about her home in China. Julia and I are baking together almost nightly. We made Banana Walnut Muffins one night, then we made Chocolate Chip Cookies and last night we made my Marbled Cinnamon Swirl bread into muffins.

On Saturday, we took Julia to a local Asian grocery store where she was excited to see items from her hometown of Cheng-du. She bought a jar of peppers that are so hot, the tiniest drop of oil burnt my nostrils just breathing it in. She eats it like it's candy! I have a new treat I'll be buying my Dad...I know it's right up his alley!

Well, Saturday night, she made Peppers and Meat for us. We would normally see it in a Chinese Restaurant as Pepper Steak. She used pork instead of steak, and I'm finding that pork is the meat most often chosen in her province. Below is the authentic Chinese dish she made for us. And it was better than any chinese food I've ever gotten from a restaurant.

NOTE: The key to the success of this recipe seems to be how you slice the pork. Julia cut it into thin strips THEN cut the thin strips into even thinner strips! For a 15 year old, she had amazing knife skills. The other key is to place the wok/large saute pan on the highest heat possible, and heating the oil to almost smoking before adding the meat.

Chinese Peppers and Meat

1 lb. Pork Loin Chops (deboned), julienned very thinly
1 large green pepper, julienned
2 tbs tapioca flour (you can use cornstarch or white rice flour also)
2 tbs soy sauce (San-J wheat free tamari)
3 tbs oil (we used canola)

In a large bowl, mix the thinly slice pork strips, tapioca flour and soy sauce together. Mix well to coat ALL of the pork. Set aside for 5 or so minutes.

Using a LARGE wok or LARGE skillet, heat the 3 tbs. of oil on HIGH heat. When the oil is hot, add the pork, reduce heat to medium high. Stir fry meat in the oil. When the meat is ALMOST done, add the peppers. Stir around in the pan just to quickly cook the peppers. They need to be tender crisp.

Serve over rice.

***I know we Americans would very easily lose the oil in the hopes of good health, BUT don't miss the awesome opportunity to taste the food the way it was meant to be.***

Chinese Sweet Tomatoes

2007-07-18T09:26:00.000-04:00

This last week has been very busy in our house. For the first time, ever, we are hosting an exchange student from China. Our student's american name is Julia. She is 15 and is just a wonderful girl. We are enjoying ourselves. My friend was in charge of picking the students to go with each family, and since she knew me well, hand picked this girl for me because her English was fluent and because she loved to cook. My friend thought, if nothing else, we could help each other in the culinary world. Julia is very kind, patient and sweet. She is not only blending into our family well, she is helping in the kitchen trying to soak up as much American cooking she can. I am working on a bunch of recipes for her to take home with her...I'm hoping to put them in a nice recipe book and giving them as a gift before she goes.

Yesterday, when I picked Julia up from her class, she asked if she could make us a traditional Chinese dessert for after dinner. Of course, I jumped at the chance to do so. Then she said "We need to go to the supermarket and get tomatoes". Did I hear her right??? Did she say "tomatoes" and "dessert" in the same sentence? No...she must have meant apples, I thought I would help her when we got to the store.

Well, I had heard her right, she said "Tomatoes". She proceded to buy 2 lbs of nice vine ripe tomatoes. Inside, I was thinking "oh...you will need to be polite and eat this dessert and smile". I also was worried how the children would react to tomatoes as a dessert.

She cut the tomatoes in wedges. She put sugar over top, mixed well and refridgerated.

Meanwhile, I showed her how to make Spaghetti with Meat sauce. We ate our dinner and out came dessert afterwards.

I was surprised just how great this tasted. It had the consistency and sweetness of watermelon with just enough of the tang left from the tomato. Julia told us that it is a popular dessert in the summer because it is cool and refreshing. I whole-heartedly agree and quickly wrote down the recipe so that I never forget.

I would have liked to post a picture as well, but, we ate almost all of them! :D Even my kids loved it. My son asked me to make sure to make them again soon!

So...

Chinese Sweet Tomatoes

2 lbs Vine Ripe Tomatoes, cut into wedges
3 Heaping Tbs white sugar

Mix tomatoes and sugar together well in a bowl. Cover and place in the refrigerator for 2 to 4 hours prior to serving.

ENJOY and pretend you are in Cheng-du! :D

Summer Cool Down Treats...

2007-07-12T09:35:00.000-04:00

Theres another beautiful appliance in my kitchen. My Ice Cream Maker. After getting glutened by a bowl of ice cream a few months ago, I realized that I would just need to get an ice cream maker and make my own. I had owned one when we had lived in Phoenix, but sold it before moving because I had used it only twice. It was easy, and it was fun, but who has time with three kids to make homemade ice cream???

So...I posted my wish on freecycle.org . I was absolutely shocked when someone had one and offered it to me! I picked it up only to discover it was missing a crucial piece, the stirring paddle insert. Undaunted, I went online to Cuisinart's site and found the part, ordered it. Once my unit was complete, I had gotten a $50 Ice Cream and Sorbet maker for $13.00 (part and shipping). I can get into a good deal.

I have used it several times since getting that part.

First was:

Chocolate Almond

3 cups whole milk
1 package Chocolate pudding mix
1/2 cup slivered almonds*
1/2 cup white chocolate chips, chopped*

*added during last few minutes of freezing. I ran it thru the ice cream machine for about 25 minutes (adding the almonds and chips at 20 minutes), then I froze it for about 2 hours after pulling it out of the machine. The pudding made it very rich and sweet but not overpowering. A nice evening treat. It was okay for about 2 days more, but haver that it was very hard to scoop, so eat quickly :D.

A Mock Frosty (tasted even better than a Wendy's Frosty)

1 qt. Half & Half
1 Cup Chocolate Syrup (I used U-bet, kosher/parve)

Mixed it up and poured in the machine. I froze it for about a half hour and served right away. The leftovers don't freeze too well - becomes very crystally...so I would cut the recipe if your making smaller servings - I was serving 4 people and still had leftovers.

Last night's was a true gem, I added a bit much sugar so the next time I try it I'm going to pull back a little on the sweetness, but it was OH SO GOOD.

Hazelnut Ice Cream

1 cup heavy cream
1 pint light cream
1 cup hazelnut flavored coffee syrup (I used Aldi, but Tiranni is a good one too)

I mixed the creams and syrup (I also added sugar, but won't next time). I let it chill 2 hours before pouring in the ice cream freezer. After it froze for about 1/2 hour, I poured into a quart container and froze it for about 2 hours. It was a serious treat! I would say this would keep for about a week. I don't plan it lasting THAT long, however! :D

My next summer treat feat will be to make ice cream cones so that I can enjoy a hazelnut ice cream CONE.

If you'll note, none of mine are cooked. I know there are recipes for custards that need to be cooked and are super creamy. I have neither the time, nor patience. Some day, maybe. I might even try Gluten Free Mommy's Gelato.

Keep cool!

White Chocolate Coconut Macadamia Nut Pan Cookies

2007-07-02T16:09:00.000-04:00

SAY THAT 10 Times FAST! I'd apologize for the long title, but there is just NO other way to describe them sufficiently...unless, of course, you call them "YUMMY" and be done with that.

Both Sandra Lee and Rachel Ray have a version of this cookie on Food Network. Rachel Ray's are more brownie like, where you mix it all up and bake in a pan. Sandra Lee mixes the coconut and nuts in the cookies, then drizzles the white chocolate on top. This is a combo of the two recipes - adapted to be gluten free of course!!!

Start off with a half batch of the Land O Lakes Gluten Free Star Cutout Cookies, add a 1/2 cup each of flaked coconut, macadamias and white chocolate chips.

I mushed (yes, that is the technical term!) them into my 9" springform pan. Baked them at 350 degrees for a little over 20 minutes.

I let them cool before cutting, but it was HARD to wait, they smelled soooooo goooooooooood...I with internet had scratch and sniff so you could smell for yourself. Guarantee if you were to smell them, you would bake them!

(Now, before you go to get the ingredients, please remember to wipe the drool off your screen and keyboard!)

Kielbasa Hash

2007-06-30T19:17:00.000-04:00

I'm usually not a processed meat product fan. Well, except for maybe Hebrew National Hot Dogs. My husband loves processed meat products, kielbasa, bratwurst, hot dogs, bologna, if it's salty and no longer resembles the animal it came from, he likes it! (just kidding, dear!). Well, Kielbasa - in my gluten eating days, the only way I'd eat it is with a healthy dose of pan fried pierogies! If I ever figure out how to make gluten free brown rice pasta that I can stuff with potatoes, onions and cheese, I'll let you know. I'm DYING for a pierogi!!!

We have not had kielbasa since I went gluten free. It took some doing finding one that was Gluten Free, and still had some health benefits. I chose the Hillshire Farms Turkey Kielbasa - contacted the company after purchasing and was assured it was, in fact, gluten free.

So...I was left pondering with just how I could serve it so that I wouldn't miss my beloved piergies. Below is how I did it. It was REALLY good. I don't usually go out of my way to have kielbasa, but after this, I'm actually looking forward to buying it again.

I'm posting as how I did it - at the end, I'll add my husband's suggestions for next time I do it.

Kielbasa Hash

1 16 oz Gluten Free Kielbasa ring, cut into half moon shapes
4 medium red potatoes
1 medium onion, sliced and cut in half moons
2 cloves garlic, freshly minced
Olive Oil

Poke potatoes with fork and cook on high in the microwave for 4 to 6 minutes (mine did in 6, but start checking at 4 b/c you don't want to over cook them. When potatoes are cooked, cut in half and cut into half moon shapes. They will be still a little bit uncooked - that's good...they'll finish in a pan. In a large flat skillet, place two tbls olive oil. Heat, and add potatoes in a single layer. Cook until crispy on both sides (about 6 minutes a side).

In a separate large skillet, add 2 tbs olive oil over medium-high heat, add onions and garlic and saute until translucent. Add kielbasa coins. Saute until onions finish carmelizing and kielbase cooks and gets a little cripy on the edges (don't over cook, you want the outside just a little crispy, but the inside warm.

Add potatoes to kielbasa mixture. Saute for a few minutes while the flavors blend well.

Serve Hot. I served with scrambled eggs and fruit (yes, it was Breakfast for Dinner night again!). It was truly delicious. I dipped mine in sour cream and pretended the potatoes were pierogies. It was just as good!

Hubby's suggestions for next time - dice in smaller pieces, add diced green pepper, serve with poached eggs on top. I think even I could get into Kielbasa that way.

O Give me a Home...

2007-06-26T15:10:00.000-04:00

Where buffalo wings roam, and the skies are not cloudy all day!!!

Okay, so we're a little far south of Buffalo (about 6 hours to be precise), but wings are still a hit in this house. Even my seven year old likes a wing or two! Although, she prefers the "southwest" way of dipping in Ranch vs. Blue Cheese. Well, she did spend some of her formative years in Phoenix! Explains everything.

Well, this recipe is really easy. The hardest part is the oil...deciding on deep frying or not. Deep frying works best. You can pan fry in about 1/4" of oil, but they don't have the same crispy texture on the outside. Don't get me wrong...still delicious, but not over the top! :D

There's a place in Phoenix that has pretty good wings, our best guess is that they deepfry, sauce, bake, sauce again...so that's the method we follow.

I serve with the traditional celery sticks, carrots sticks, and as if there's any other dipping method, Blue Cheese Dressing. I chose Kraft because of the companies reputation for reporting allergens.

Gluten Free Buffalo Wings

20 to 30 chicken winglet pieces, cleaned with skin left in tact
1/2 cup rice flour (prefer white rice)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
tiny dash baking powder

1/3 Cup melted Butter
1/2 Cup Franks Red Hot Sauce

Mix hot sauce and butter together well and set aside.

Set oven to 425 degrees.

In a gallon sized plastic bag, put in the flour, garlic powder, onion powder, salt and baking powder. Close up and shake for a few shakes to mix it all up. Add chicken pieces (divide into two batches if necessary). Close again and shake well to be sure to coat all the pieces.

In a deep fryer (or large dutch oven) heat 1 qt oil to 375 degrees. Add wings 10 at a time. Cook about 12 minutes - be sure to flip about halfway thru. Remove to drain on a paper towel. Repeat until all of the wings are done (allow oil to regain temperature between batches - I find a thermometer handy for this).

After all the chicken wings are fried, coat them in about 1/2 of the sauce. Mix around so well coated with the sauce.

Place wings in a single layer on a baking sheet. Place in preheated oven for 10 minutes, flip and bake for another 10 minutes.

Coat with last half of sauce just before serving.

NOTE: you can skip the "frying" step and to a pan fry in 1/4" of oil instead of deep frying. Again, they will not have as crispy a texture.

ENJOY!!! (with LOTS AND LOTS of napkins!)

Super Summer Smoothie

2007-06-19T21:12:00.000-04:00

These are a FAVORITE in my house!

When the mercury rises, we pull out the blender and laugh at the thermometer! I hope you enjoy them!

Super Summer Smoothie

2 Cups Frozen Strawberries
1 Cup OJ
1 large, ripe, banana
1/2 Cup Stoneyfield Vanilla Yogurt (only one I've confirmed gluten free status on!)

Add strawberries, oj and banana to the blender. Start blending away. Remove the little center thingy (you know, the technical term!) from the lid, add the vanilla yogurt by spoonfuls while still blending. Once all the fruit is completely pulverized, you can stop the blender.

This makes about 3 8 oz servings.

Another thing to do is put the finished product in an ice cream freezer (like a Cuisinart Ice Cream & Sorbet Maker). Let it get even stiffer, freeze in a quart container for about 4 hours. MMMMMMM.....it's kinda like gelato! VERY GOOD.

Mix it up, don't be afraid to experiment with different frozen fruits, juices and yogurt flavors (just make sure to confirm gluten free status!)

ENJOY!

Not Giada's Nutella Brownies

2007-06-12T15:25:00.000-04:00

Okay, I'm going to confess big time here. I do watch Giada DeLaurentis. I certainly get annoyed with words like "spagitteeee" and other unreal pronounciations! BUT, she usually has some great recipes. And she always does something with Nutella. I love Nutella. I have recently confirmed with the company that it is, in fact, gluten free. For those of you who need to be nut-free and casein free, this recipe is not for you.

I also have the good fortune to live less than a 1/4 mile away from Bova Food Distributors, which is an Italian food supplier to restaurants and chains, etc. As a matter of fact, I found out in the store the other day that they are actually the 2nd largest supplier to Italian restaurants in the tri-state area! And not only are they so close, but they open the showroom to the public and you can go in there an buy a lot of italian specialties. I go there for my tomato paste (I know, strange to go there for one thing, but truth be known I love walking around the restaurant supply side and dream of one day owning my own Gluten free bakery or restaurant). Well, my eldest daughter loves to watch cooking shows with me, and to cook with me. She saw the Nutella on Giada's show the other day, when in Bova, we saw the jar...we decided to get it. Now...not being able to spread it on bread (well, okay Van's Waffles work nice as a transport too!), I decided to do something with it.

Well...they started out as cookies. I am learning though, when making gluten-free cookie recipes, bake a couple and decide if you need to alter before baking the rest. After baking my two test cookies, I decided this recipe would be better as brownies.

I looked at a ton of recipes that used Nutella to determine if it could replace fat. It can somewhat...but because it has add in ingredients, it needs something to help it along fat wise. I was kind of dissapointed that the recipe didn't work as cookies, well, that was until they came out of the oven. OH GOSH, I ate 4 brownies while taking pictures! :D

Below is my recipe for Nutella Brownies:

Nutella Brownies

1/2 Cup Nutella
1/4 Cup Butter, softened
1/4 Cup shortening, softened
1/2 Cup sugar
1 egg
1 tsp vanilla
1 Cup Gluten Free Flour Blend (I used a combo of Land O Lakes recommended blend and Bob's Red Mill - I didn't have enough of either to make a full cup - use your favorite blend - one that already includes the Xanthum Gum)
1 tsp baking powder
pinch salt

I used my Kitchen Aid mixer with paddle arm (but you could use electric hand mixer). Beat Nutella, butter and shortening together with sugar. Beat on medium speed for aobut 2 to three minutes until really really fluffy. Add egg and vanilla, continue beating.

In a separate bowl, sift together flour, baking powder and salt.

Gradually add flour to wet ingredients.

Beat very well.

Pour into a greased 9 X 9 square pan (I actually used my 9" springform pan). Bake 30 minutes in a 350 degree oven. (I would also recommend allowing it to sit in the oven as it's cooling - crack the door a little - this will keep it from falling like mine did. Allow to cool completely before cutting.

Now...send it over the top with homemade ice cream, I DARE ya!

Thai Kitchen - Product Review

2007-06-12T14:27:00.000-04:00

My SIL is an inspiration to me, often, and to my blog, especially. Anne (see Cooking with Anne in my Places to Visit) does the occasional product review and I thought that it would be a great idea to do the same. Navigating the processed foods available to Celiacs is daunting, confusing, and often frustrating because the products are tasteless and sometimes nutritionless.

A few weeks ago, I was visiting my parents. My parents are a great support to my new gluten free plan, especially since it means I'm healthier and happier to be around. My dad, quite the chef himself, and usually a food inspiration to me, made me a noodle soup. I was skeptical at his suggestion and asked to see the package of noodles he was using. He handed me a package of Thai Kitchen Noodle Soup, Bangkok Curry flavor. Right on the back of the label it said "Gluten Free". I smiled and said, "Oh yes, I want to try it!". He proceede to make the soup, adding a few extra ingredients, Shrimp being one of them. It was the best bowl of soup I've had since going gluten free. So very yummy.

The noodles are very light and not gummy at all, like you would expect with rice noodles. The broth has a nice light spice to it. The addition of the shrimp put this soup WAY over the top.

After having the soup and coming home that night, I set out to find Thai Kitchen's website, thinking to myself "Wow, if they have one soup, maybe there are others!". Not only did I hit the jackpot, but they post all of their allergen info right on the website. You can find locations of where to buy their products, or if you live in parts unknown, you can order them direct from the site.

Over the Top Peanut Butter Brownies

2007-06-06T13:59:00.000-04:00

I'd like to say I have a picture of these. I was actually thinking there would be some left. I even thought I'd just take a picture of the empty pan as a joke! But I cannot!

Today was our homeschool co-op's field day (which was a monumental blast, by the way). I took these brownies, thinking, "ya know, everyone's bringing treats I can't have, I'm gonna bring myself something yummy." WELL, they were a hit. One person I've met a few times was recently diagnosed as well and was ecstatic to know there was a treat she could eat! I had several others ask about "gluten free", which was an encouragement to me. I always feel odd man out, and this makes me feel sometimes Iike I have a bullseye on my head. Well, today, I actually felt like the "in crowd". No one looked at me strange at all!

Even the kids liked them. And, when I went to get my pan, it was EMPTY. NO CRUMBS, NO NOTHING. Didn't even look like I had put anything in there.

So, I promised I'd post the recipe, and here it is. It is an adaptation of the gluten-free peanut butter cookie recipe that floats around out there. This was recently posted on the Celiac.com Forum, of course, I tweaked it! :D

Over-the-top Peanut Butter Brownies

2 cups peanut butter (1 16 oz jar, I used natural pb)
2 cups sugar
4 eggs
2 teaspoons vanilla
2 tablespoons maple syrup (optional, makes them a little "gooey")

1 12 oz package milk chocolate chips

In a mixing bowl, with mixer set on medium (or use a hand mixer, I would not try this one by hand) mix peanut butter, sugar, eggs and vanilla. While beating add in the maple syrup. Beat very well.

Pour into a greased 13 X 9" pan.

Bake at 350 for 30 minutes - oven's can vary, so I check after 30 minutes, then check every 5 minutes until "done" to your liking. Mine ended up taking a total of 45 minutes....but start watching after 30, just so they don't get over done.

IMMEDIATELY AFTER taking the pan out of the oven, sprinkle the chips on top. Cover lightly with foil or something to hold the heat in a little. After about 5 minutes, the chips should be melted enough that you can spread like frosting.

I do recommending allowing them to cool completely before trying to cut and serve. I store them in the refridgerator.

:) I hope you like it! When I make them again, I'll come back and add a photo! :D

Sara's Superior Sangria

2007-06-05T11:39:00.000-04:00

I debated a LONG LONG time about posting this recipe. I don't want to paint us as lushes who spend every waking hour with a bottle in hand. That simply is not the case. I just wanted to share one of our summer favorites. I don't want to portray us as ones who regularly drink. We don't. This is an occasional indulgence for a specific reason. This recipe lends itself well to non-alchoholic substitutions. Feel free to use 100% grape juice instead of the wine OR buy a non-alchoholic wine (such as Fre by Sutter Home).

When we lived in Phoenix, we had friends who had an in-house tap system. Two of the taps were tied to differnt kinds of beers. But one tap was exclusively Sangria. And it was full for every party they had. I think their taps held 10 gallons of the stuff, kept it cold and very sparkly. Our friends shared the recipe with us, and this was it. Of course, I lost the recipe card so this is as best as I can remember it!

Sara's Superior Sangria

1 quart red wine (don't buy good stuff, cheap red wine!)
1 cup apple juice
1 cup orange juice
3/4 cup lime juice
1 cup sugar (feel free to cut this down if you like)
1 cup lemon-lime soda - chilled

2 oranges
4 limes
2 lemons

Mix the wine, juices and sugar together very well (so that the sugar dissolves). Slice the oranges, lemons and 2 of the limes in big slices. Drop in with the wine mixture. Chill for a couple hours.

Just before serving, gently stir in the soda - trying to keep as much fizz as possible.

Serve with the extra limes, sliced up, OR pick some of your favorite fruits. Works well over berries too! :D

Please enjoy responsibly.

"Island of Blue Dolphins"

2007-06-04T14:06:00.000-04:00

FIRST, sorry it's been so long everyone. Homeschooling has way occupied our time the last few weeks. Decided to take a little break this week. The first full week we've taken off since Christmas. If my eldest didn't love school so much, I'd take breaks more often! FINALLY posting something I started WEEKS ago!

Recently, my beautiful 7 year-old has her favorite thing of all - Book Club. We read "The Island of Blue Dophins" by Scott O'Dell. It is a historical fiction about a woman found on the Isle of San Nicholas in the 1800's. It's a beautiful story. Very touching and heartwarming. I thought that she would struggle with all of the tragedy in it, but she seemed to do well and understand a lot of it. It's a 5th grade reading level and she read it like a champ! She and I alternated, I read some to her, she read some to me. Granted, I had trouble a few chapters because I would start to cry. Poor kid. SO GLAD she didn't have to read the Velveteen Rabit, still can't get thru the part about becoming real by the Skin Horse without crying my eyes out! I'm a sap, what can I say.

Well, in our monthly adventure to the local 6-finger country flea market and junk swap a couple weekends ago proved fruitful. We stopped at the cookie cutter vendor who had well over 800 different designs available for sale. We got 3 cookie cutters for $2.50!!! We got a dolphin, a shell and a german shepard cut out. This guy litteraly had every cookie cutter shape you could imagine. I don't think I'd ever seen so many.

Well, how do you make cutout cookies gluten free? My "google" search turned up a ton, and I didn't have to do any thinking at all, our friends and Land O'Lakes have thought of EVERYTHING. I was REALLY impressed with how easy this recipe was to make, and how well they turned out. Cruncy/chewy sugary cut out cookies. The shells didn't work to well....and I did determine if you made them too thick, they spread out way way tooo much. So I suggest getting as close to 1/8" inch as you can. I put mine between two layers of wax paper and then flattened them. Seemed to work very well. It makes A LOT OF COOKIES.

Land O Lakes Gluten-free Cut-Out Cookies

When you're there, make sure to checkout the other gluten-free recipes that they have. They are well worth the look. I did use their flour blend, and it worked beautifully. I daresay, I'm going to make a big batch of their blend and keep on hand. It worked so well. I cannot wait to try the pound cake! :D

Less of a quandry was the frosting. I always use the same recipe for icing sugar. I like it because it adds a nice sweetness to the cookie and it dries so shiny and hard that you can stack the cookies on each other between layers of wax or parchment paper. Once the icing is hard, they travel really well.

Vanilla Glaze Icing

While at Diana's Kitchen, be sure to check out some of her other recipes. It's got a lot of stuff on the site.

I realize this post is quite a cheat, but I haven't been doing much cooking or baking lately. The heat wave we had here really squelched any urge I had to bake. Any urge I had to do anything, really!! THANK GOD for grilling out. :D

WHAT???? May is almost over????

2007-05-30T12:12:00.000-04:00

Okay, I blinked and may totally disappeared!!!! WHAT HAPPENED!

I have not posted in a while, but will very very soon!

Krista

Chicken Cristedori

2007-05-16T15:07:00.000-04:00

Okay, so technically, it's a cacciatore, but....I like this name better is it is a play on my pre-married name! I created this recipe a long, long time ago. As a matter of fact, it is the first recipe I recall making for guests. When I first made it, I would use my mom's homemade spaghetti sauce. Now I use my own, but make it on the fly with the recipe.

Another thing I like about this recipe is that it is EASY, and uses only two pans. One for the rice pasta, one for the sauce. Easy eat, easy cleanup! :D Of course, it is my husband who does the dishes, so, he's the one who appreciates most that it's easy cleanup! Thank you dear!

Chicken Cristedori (pronounced kreestayDOORee)

1 lb. boneless/skinless chicken breast, cut into thin strips
Salt & pepper
2 Tbs olive oil
1 medium green pepper, cut in thin strips
1 small red onion, cut in thin strips
3 cloves garlic, sliced really thin
1 28 oz can crushed tomatoes
2 tsp dry italian seasoning

Season chicken strips with salt & pepper and mix well to coat all pieces. In a large skillet, heat olive oil on medium high heat. Add chicken. Cook until chicken is almost cooked thru (about 5-10 minutes depending on how hot you get your pan). Add green pepper, onion and garlic. Reduce heat to medium. Saute for 5 minutes until peppers turn a bright green. Add tomatoes and spices. Allow to simmer for about 15-20 minutes until flavors are well blended.

I like this served over brown rice pasta with freshly grated parmesan cheese.

Chocolate Chip Torte

2007-05-12T10:04:00.000-04:00

Well, the last time I made chocolate chip cookies, I divided the dough in three and froze two thirds of it. That way, when I wanted cookies, I could have cookies without a lot of work. See COOKIE post below for recipe link for the cookie dough, or use about a lb of cookie dough from your favorite recipe.

I made this last night, for company. It is loosely based on my MIL's family recipe for "Chocolate Squares". Since I cannot have part of the base of the squares, I had to adapt it. Also, the cream layer is often too dense and rich for me, so I wanted to lighten it up a little bit, so I managed to add some stuff to that cream layer as well to lighten it up.

Chocolate Chip Torte

CRUST:

1/3 Cookie Dough recipe

Press into the bottom of a 9" spring form pan and bake 15 minutes in a 350 degree oven (or until toothpick inserted in the center comes out clean). Remove from oven and allow to cool. As it cools, it will sink in the center creating a well for the cream layer - now how perfect is that!!! Cool COMPLETELY. Leave springform pan in-tact for now...don't spring it! LOL :D

CREAM LAYER:

4 oz cream cheese, softened
2 oz butter, softened
3 Tbs. Vanilla Pudding Powder (I used Walmart's French Vanilla - labelled gluten free right on the box!)
3 Tbs. Milk
2 Cups powdered sugar

(I used my KitchenAid for this, you will need the whipper blade, or use your electric hand mixer) Whip cream cheese and butter together until well blended. Add pudding powder and milk. Continue whipping. Add powdered sugar, 1/2 Cup at a time, incorporate each "dose" before adding the 2nd. When all the sugar is in there, continue whipping for another 3 minutes until it's really smooth and creamy. Pour layer onto cooled cookie and spread into the well made by cooling (leaving the "edge"). Refridgerate 2 hours.

TOP:

3 oz semi sweet chocolate

Melt on high in microwave on 30 minute intervals. Stir until melted smooth. Spread over cream layer. Put back in the fridge for at least an hour.

(you can drizzle instead of spread if you like....that will make it easier to cut).

Be prepared to go into insulin shock! It's very sweet and rich and worth every single calorie!

RSC #34 - Sour Cream Chicken & Mushrooms

2007-05-05T11:12:00.000-04:00

My dear SIL over at Cooking With Anne runs a "Ready Set Cook" every month. The "game" is based on BBC's and Food Network's game show where two chefs would be given the three same ingredients. Each would have to come up with something spectacular and delicious with these ingredients in 30 minutes time. I used to love this show and cry when I think about it not being on anymore, boo hoo! This month the 3 ingredients were:

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream

Lucky for me, these are ingredients I use almost daily in my home. The recipe below is a favorite for me, my husband and my children. I make it often, so next time I make it, I'll take a picture and post it! :D

Please make sure you visit Anne's Blog Cooking With Anne and visit all the links for the entries! :D

Sour Cream Chicken & Mushrooms

4 skinless, boneless chicken breast halves (sprinkle lightly with salt & pepper)
1 medium onion, thin slices
1 10 oz package cremini mushrooms, chopped
1 clove garlic, minced
1 Tbs rice flour (if you are not gluten-free you may use wheat flour for this step)
1/4 Cup GOOD white wine
1/2 pint sour cream
1 cup chicken broth
Freshly ground Pepper
2 Tbs fresh parsley, chopped

In a large skillet, coat pan with cooking spray and brown chicken on both sides, cooking until no longer pink in the center, but do not over cook. Set aside and cover with foil to keep warm.

In a mixing bowl, mix sour cream, chicken broth together until very smooth. Set aside until needed.

In the SAME skillet, add 2 Tbs olive oil, the mushrooms, onions and garlic. Saute over medium heat until onions and mushrooms are tender. Stir in the rice flour and cook until veggies are well coated and . Add wine and cook for one minute until wine gets warm and starts to thicken. Pour sour cream/broth mixture into pan and bring to a boil. Cook until thickened.

Add chicken back to pan, turn over so that both sides of the chicken get coated with the sauce. Reduce heat to a low simmer to allow chicken to finish cooking and sauce to continue to thicken.

Remove from heat and stir in the parsley JUST before serving.

Top with freshly shredded parmesan cheese to push this dish over the top! :D

Our favorite way to serve this is over brown rice with a side of steamed brocolli. (Oh...and yes, this only takes 30 minutes to cook. TAKE THAT Rachel Ray! LOL :D)

Chili & Cornbread

2007-05-05T09:27:00.000-04:00

A faint memory, cornbread. This was definitely a staple in our house. Well, it was rarely homemade, usually it came from those little blue boxes. Dump in a bowl, add egg and milk and whisk, pour, bake. I did try a gluten free cornbread mix early in my GF days. I believe I had underbaked the muffins because they were dense and hard to eat, and gritty. YUCK.

A few nights ago, I was really craving chili. With a craving for chili comes a craving for cornbread. Steaming hot chili layered over a split open buttered cornbread muffin, with a sprinkling of cheese. MMMMM, see it sounds good, doesn't it? This craving coincided with hotdogs on the menu for the week - and knowing hubby likes chili dogs, I figured making chili was a no-brainer. I couldn't stand the thought of making chili and not have cornbread.

Off to my kitchen I went, grabbed my box of cornmeal and said to myself "Self, you must be able to adapt this recipe somehow so that it will taste yummy and go well with chili.". I am a firm believer that I can do all things thru Christ who strengthens me so I put myself to the test of my faith! I adapted the recipe from the back of the box and added a few of the "known" additives to replace the missing gluten. The result was a nice dense but not mealy cornbread.

Now, I know I overwhelmed everyone with lots of pans last time. This recipe should not take long to prepare (well, it does need to simmer a while to get the flavors blended but actual prep is easy) and should only take a cutting board, knife and one large skillet, oh and a spatula. The cornbread should take one bowl and a spoon and a pan to bake it in! :D

Below is the recipe for both the chili, and the cornbread. ENJOY :D

Chili

2 lbs ground beef, chicken or turkey (I almost always use chicken)
1 medium yellow onion, diced finely
1 large stalk celery, diced finely
1 14.5 oz can of crushed tomatoes (or puree)
2 cloves garlic, minced finely
4 Tbs chili powder (McCormick's)
1 Tbs cumin (if you like the smokey flavor, add more)
1/2 tsp crushed red pepper (if you like it hotter, add more, I have to tone down heat for kids)
1/2 tsp ground white pepper
Good dose Salt & pepper
1 bay leaf
1 tsp oregano
1 tsp sugar
1 can pinto beans, drained and rinsed carefully

Optional toppings:

Cheese
onions
sour cream

Brown ground meat in a large skillet over medium heat. Once browned, push meat to one side of the pan and add onion, celery and garlic to open space on the pan. Saute vegetables until soft and then mix into the meat. Add tomatoes, spices and sugar. Mix in well. Bring to a boil. Reduce heat to low. Cover and simmer on very low heat, stirring every 15 minutes or so. After an hour of simmering, stir in beans. Continue to cook, covered on low, for another 1/2 hour.

Ladle into bowls, or over cornbread below. Don't forget the cheese! :D

Cornbread

3/4 Cup Cornmeal
1 Cup white Rice Flour
1/4 Cup Cornstarch (or you could use tapioca starch)
1 tsp xantham gum
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 whole egg

Preheat oven to 400 degrees. Grease 8 or 9" pan.

Combine dry ingredients. Stir in milk, oil and egg. Mix just until combined. Pour into pan.

Bake 20 minutes and check...if not done in the center cook for 5 more minutes.

Serve with chil!!!

ALSO, ANOTHER VARIATION OF THIS I LIKE TO DO....

Bake the cornbread in a deep dish pie pan till ALMOST DONE....cover the top with a thick layer of chili and cheese. Bake until the cheese is bubbly. Serve like pie! It's a great meal with a green salad! :D

Pasta Primavera with Grilled Chicken Breasts

2007-05-01T17:43:00.000-04:00

Okay, so you've been reading my blog for a while and enjoying my recipes. They're usually simple and quick. They usually only use one or two pans in the kitchen. Easy cookin' means easy cleanin'. Right? HA....I'm about to throw you a curve ball. This recipe will use 3 pans, a colander, a grill (or your George Forman table top goodie), countless utensils, and may well take you over an hour to prepare and even more to clean up from. I warn you ahead of time so it does not fill you with fear! The steps are not difficult, and you can definitely use shortcuts to cut down on the cooking time/prep time. This dinner was a labor of love for my husband of almost 12 years birthday dinner. It's worth EVERY MINUTE, and EVERY BITE is to be savored and enjoyed.

I find that prepping all the ingredients first, then prepping the pots/pans you will need ahead of time makes it go quicker and the timing works well.

I hope you take the challenge I present to you today and give it a try!

Pasta Primavera with Grilled Chicken Breasts

Grilled Chicken:

4 Boneless/Skinless Chicken Breasts with all visible fat removed, salt & pepper liberally

1 lb Tinkyada Pasta (I used spirals, but you can use whichever you like) Do not overcook the pasta! :D

Veggies:

3 Cups assorted veggies, sliced in similar sizes (I used carrots, broccoli, crimini mushrooms and green peppers)
2 cloves garlic sliced thin

Sauce:

2 Tbs Cornstarch
salt & pepper
2 Cups Milk (whole or cream works GREAT)
2 to 3 Cups shredded parmesan cheese (freshly shredded is best, not the prepackaged grated stuff)
1 Tbs. Butter
3 basil leaves, chifanade (did I spell that right? Roll up the leaves and slice really really thinly!)

Prepare your veggies and place in a steamer basket in a saucepan. Add about 1/2 cup water to the pan and put the lid on. DO NOT turn on the heat yet, they will not take long to steam

Start by putting the pasta water on for a boil.

Mix the milk and cornstarch together in a medium sized pot. Slowly bring to a boil and stir constantly while it thickens. Once it coats the back of the spoon, add the butter. When butter is melted remove from heat and stir in the parmesan cheese until melted. Cover pot and set aside. (the pasta water SHOULD boil while this is cooking, take a minute to salt the water and add your pasta - time it!!!

Turn on the vegetables for steaming.

Grill the chicken. (on grill or on indoor grill - we have a Hamilton Beach indoor table top grill with removable plates...a worthy investment for sure).

Drain the pasta and rinse in warm water. Pour over sauce. Add vegetables once steamed. Stir well, so that everything is covered with sauce. Add the basil leaves and mix again lightly.

Lay out on a plate, slice one grilled chicken breast overtop and serve. (If they are large chicken breasts, use half).

Sprinkle with freshly shredded parmesan and garnish with basil leaves.

Have your cake, and EAT it too!!!

2007-05-01T10:54:00.000-04:00

Yesterday was my love's birthday, for his sake, I won't tell you how old he is. Suffice it to say that the fire marshal was put on alert for the amount of candles on the cake (just kidding sweetie!).

Birthday cakes had been my fear when starting the gluten-free life. In March, I made THIS CAKE thanks to Gulia at Celiac.com's forum. I used a different flour combination than recommended, and I baked it in a silicone bundt pan. It took a long time to bake and was overdone on the ouside and smelled funny to me. My parents loved it, even my husband said it was not as bad as I thought it was. My kids, however, hated it and refused to eat the funny smelling cake!!! See, kids do know best when it comes to birthday cake. WAAAA I want CAKE!!!

I tried the recipe again a few weeks ago for a young girls book club we hosted at the house. This time, I made it into cupcakes. I followed the recipe more closely, but I did add a few teaspoons of vanilla pudding powder. I also frosted them. All of the girls ate the cupcakes not even realizing there was anything "different" about them. Okay, so lesson learned, using the recipe more closely worked great. I'll admit, these were good. I ate them and enjoyed them. Much better than my first attempt.

So, yesterday, knowing that birthday dinner was looming, I decided to try it again. This time I followed to a "T" and did not vary it at all (which is difficult for a fly-by-the-seat-of-your-pants sort of baker, let me tell you). I even used the rest of the frosting from the book club cupcakes. (What a great guy that not only didn't he mind that he had a gluten-free birthday cake, but he also didn't mind that it had leftover PINK frosting....gotta love him!)

My husband gleefully blew out the candles (well as gleefully as an old man can blow out candles :D ). Cut into the cake and served with ice cream. It was gobbled up, EVEN BY THE KIDS this time. Loved and enjoyed. We even had seconds later that evening. Even now as I type it is calling my name. I did half the recipe so it made one 8" square cake - but the standard recipe will make a round two-layer or 13X9" pan cake. I would note too that it may take longer to bake than the original recipe claims. So I would set the timer, and if it's not done do another 10 minutes, check again, still not done, bake at 5 minute intervals until done. It took mine 40 minutes - which is twice the time of the recipe.

I did not take pictures of dinner, but I'll post that one tomorrow. We had Pasta Primavera with Grilled Chicken, It was eaten so fast that pictures were not an option! :D See, I'm a true believer of Dessert FIRST! :D

Dunkin' Who???

2007-04-28T22:52:00.000-04:00

Or a.k.a. Ode to a Donut munchkin...

Every Sunday Morning, my brother-in-law shows up with a bag of Dunkin' Donut Munchkins. A treat that I would enjoy before going gluten free. Sigh. Dunkin' Donuts had become Dunkin' DO NOTS. BOOO HOOOOO!!!! I'd have to watch my kids, powdered sugar around thier lips. Knowing all the while that I could not eat them. My heart would sink every Sunday morning when he would arrive with that blasted pink, orange and brown bag in his hand. I know he was not being malicious. At least, I don't think he was!

I went in search of (see, where's Leonard Nimoy????) a donut recipe. I was shocked at just how many there were out there. I took one and sort of adjusted it according to other recipes.

Well...I have outsmarted Mr. Donut Man....HA HA!!!

Truly, days like today are the ones where I am thankful I am gluten-free. I really am. These things I'm trying, experimenting with are things I would have never tried without motivation. I would have NEVER made my own doughnut holes. I am thankful now that I have learned. How silly is that?

Enjoy.

Gluten Free Punkins

1 1/2 Cup Bob's Red Mill Gluten-Free Flour Mix
1/4 Cup Corn Starch
2 teaspoons Xantham Gum
2 teaspoons baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 Cup Sugar ( a little more is okay, but don't overdo or they'll be too sweet)
3 eggs
1/2 Cup Milk (take out 2 Tbs and reserve just incase you need to thin it a little)
Oil for frying
Powdered Sugar for coating

Sift dry ingredients together in a bowl.

Using an electric mixer (yes, I used my metallic-chromed beauty for this one!) beat together milk and eggs until fluffy. Add dry ingredients and mix very well.

Allow dough to rest for 20 minutes.

In a deep fryer or deep saute pan heat 1" of oil to 375 degrees.

After dough has rested, drop by tablespoons full into hot oil. Holes will flip to the next side when first side is complete. Cook for about 2 to 3 minutes per side.

BE CAREFUL that your oil is not too hot...if it is the outside will burn before the inside gets cooked, I learned the hard way.

COOL COMPLETELY.

Shake in powdered sugar, or powdered sugar mixed with cinnamon to coat the outsides.

Serve with tea or coffee and feel normal. Be careful, they are very addicting. :D

In Search Of....

2007-04-25T19:50:00.000-04:00

Navigating the waters of gluten free baking is sort of like an episode of "In Search Of..." . While I'm doing it, I feel like Leonard Nimoy should be leaning over my shoulders narrating each move. So many flours, so many starches, so many binders. Sometimes it feels like guess work. In my gluten days, baking was one of my passions. Not just a hobby, but a way to calm my soul and spirit. Always rewarded with a great tasting adventure.

I was not so lucky with Chocolate Chip Cookies. I've tried them several times. Each time elated to try something new, and then deflated when they spread to far, wouldn't rise, and generally didn't come close to what they were supposed. Of course, they always tasted good - but they would not pass for their gluten-filled counterparts.

Well, thanks to Gluten Free Mommy I found a great blog today. The blog is Easy Gluten Free Baking . After reading through her posts, I decided to drive to NY to attend a class. JUST KIDDING. I was once again inspired to find a gluten free chocolate chip recipe to try.

Armed with my flours, starches, and xantham gum (not to mention my new kitchen beauty), I decided to give THIS ONE a try.

Very easy to make, bake and they have a really nice mouth feel too them. My only suggestion is to give them room on the tray and use a large wide spatula to get them off so that they don't get mis-shapen. My husband's response was "You can't eat these, they MUST have regular flour in them."

So...time for me to log off and dip a few in a glass of milk. Hope you enjoy them too!!!!

Articoke Spinach Chicken Casserole

2007-04-25T12:48:00.000-04:00

One of my all time favorite appetizers at a restaurant is Artichoke Spinach Dip. Due to the gluten factor, I can no longer order it out. I have made it at home many times. I serve the leftovers over a grilled chicken breast. I've decided to adapt this to a more "casserole" type dish. This takes an appetizer, and makes it a meal. Make sure to see notes at the bottom for different ways to prepare.

Another note: when using canned artichoke hearts, make sure to cut off the top 1/4" of leaves so that it's not too woody. You should not have this problem if you use frozen/thawed artichokes or fresh artichokes.

Artichoke Spinach Chicken Casserole

1 10 oz package frozen spinach, thawed, drained and squeezed out
1 14.5 oz can artichoke hearts, drained and quartered (or 10 oz frozen/thawed & drained)
1 8 oz block cream cheese, softened
1 Cup Mayonnaise (Hellman's) or Sour Cream (or combo of the two)
2 garlic cloves, minced
3 scallions, sliced thin
Salt & Pepper to taste
1/2 Cup mozzarella cheese, shredded
3/4 Cup parmesan cheese, freshly shredded
1 lb boneless/skinless chicken breast, grilled & sliced on a bias in thin strips

Mix spinach, artichokes, cream cheese, may, garlic, scallions, 1/2 Cup of the parmesan cheese and salt & pepper in a large mixing bowl.

In a 2 quart baking dish, lay out a layer of the chicken strips. Top with half of the artichoke/spinach mixture. Sprinkle with 1/4 cup of the mozzarella cheese. Repeat Layers. End with the last of the mozzarella and sprinkle the remaining parmesan cheese on top.

Bake for 25-30 minutes until bubbly.

OTHER PREPARATION OPTIONS:

1. OMIT chicken, bake artichoke spinach mix as directed. Serve with tortilla chips or vegetables.

2. CUT chicken into bitesized pieces and mix in with the artichoke/spinach mix before baking. Mix the Mozzarella cheese in too.

Miss me?

2007-04-24T14:12:00.000-04:00

Where have I been? Well...let me tell you...no where. Here, in my home. Busy, crazy and no time for real life cooking. Well, maybe we're doing more real life cooking (out of jars and cans) lately. Completely nothing inspired.

I've been gearing up to try some new recipes, then on Sunday, fell while holding my toddler. In effort to keep the little one from cracking her skull open, I sprained my ankle. On the mend, yes, I am. Dinner last night was tuna salad on rice cakes for me! And on bread for my gluten-gluttons. Night before was hot dogs (bunless for me), night before that was leftovers, I think???

Well, tonight I actually plan on cooking - if my ankle holds out :D - and hoping to post it.

To hold you over, here is one of my favorite Salad Dressing recipes - homemade, in a pint jar, shaken, not stirred.

Balsamic Viniagrette

1/4 Cup GOOD Balsamic Vinegar
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 Tbs White Vinegar OR Lemon Juice
1 Tsp white sugar OR honey
2 tsp dijion mustard
1/2 cup GOOD olive oil

Combine all ingredients in a 1/2 pint mason jar, cover tightly and shake vigorously. Shaking provides emulsion and creates a creamy delicious dressing.

One of my favorite salads to serve this one on is thinly sliced romaine, thinly sliced scallions, thawed & drained frozen corn and dice tomatoes. Reminds me of ZuZu's Mexican Restaurants. :D

Tortilla Soup

2007-04-18T19:52:00.000-04:00

The weather here on the east coast is still cold. Soup is a great food when you're cold. Well, to call this soup would be like calling whipped cream skim milk. It's more like a stew and really filling. I've adapted this recipe many times. It was really great and thick tonight.

Tortilla Soup

1 15 oz can black beans, drained & rinsed
2 Cups Salsa (choose heat level)
2 Cups frozen corn kernels
1 8 oz can tomato sauce
3 Cups chicken broth (this time I actually used 3 cups water and 3 Herbox Boullion cubes - GF as of today confirmed)
2 cups crushed tortilla chips (or 6 uncooked corn tortillas cut into thin strips)

Toppings:

Grilled Chicken or Steak
Shredded Monterey Jack Cheese
Avocado dices
Sour Cream
Crushed Tortilla Chips
Sliced Scallions

Put beans, salsa, broth, tomato sauce, corn, tortillas in a large soup pot. Heat to boiling, stirring often. Reduce heat to a simmer for about 1 hour (so that the tortillas can become part of the soup and break down completely).

Serve with optional toppings and top your favorite way. Mine is always a dollup of sour cream, a sprinkling of cheese and a generous portion of avocado dices! :D

Feliz Dias!!!

"A thing of beauty is a joy forever"

2007-04-15T22:51:00.000-04:00

I must be fair and let you know that those are not my words. Those belong, of course, to John Keats. We've also heard "Beauty is in the eye of the beholder." The author of this statement is unknown. Shame, really, someone deserves the credit.

Wait, I need to step back in time a few moments. As a child, one of my first memories is making Nestle's Toll House Chocolate Chip cookies in my grandmothers kitchen. Flour dust on my face, sneaking chocolate chips out of the bag before they would get poured into the bowl to mix in. My grandmother wasn't much for cooking (even though she's a great cook), but she loved to bake. And she had a 1940's Kitchen-Aid Stand Mixer. The one with the spinning wheel so the bowl spun around as the beaters mixed the contents. I can still smell the bac-a-lite cord that would burn everytime it was plugged in, I can hear the sound of the motor struggling to cream the butter and sugar, and the sheer weight of it to put it away. I had always hoped one day that I would inherit Gram's, but she's not done with it yet. It still whirs every once in a while when she wants to whip up an old family favorite. I'm still testing the Joseph Family Apple Cake recipe, as soon as it's blogworthy, it will make an appearance.

Anyway, okay, okay, back to yesterday....hope you didn't get nauseous in the time warp....

Well, this weekend, my love, my husband of almost 13 years, and I got to get away for the weekend (THANKS MOM!). We travelled west to Lancaster County. We stayed at a picturesque victorian inn in the town of Bird-in-Hand. (Sorry Dopps, we wanted a weekend alone...next time we'll call, okay?). Our room was beautiful, comfortable and wonderful.

We were so close to the outlet shops that we decided to hit a few. Hubby is starting a new job in a few weeks, so we hit the clothing stores to update the wardrobe, shoes stores for new dress shoes, a toy store for games for us and stuff for the kids. We also made a trip to the Le Gormet Shop. Cooking is a love and a hobby for both of us. As we were wondering around, he spotted a box. Several of them, sitting there, all stacked neatly. The box was stamped "REFERBISHED". On top stood a sign announcing that the treasure of all treasures sat inside. For a chef, no, a baker, that is the only treasure that can truly make our hearts soar....a Kitchen-Aid Stand Mixer. Metallic Chrome Kitchen-Aid Stand Mixer. Five Quart Professional Metallic Chrome Kitchen-Aid Stand Mixer. As I quoted, "A thing of beauty is a joy forever." It really should be a piece of artwork. But to quote Alton Brown, "I hate unitaskers".

Now, will this kitchen appliance survive armageddon? Solve world hunger? (well, maybe in MY world). Save just one life? No. Of course not, and it truly won't stand forever. I do hope that one day, I'll be able to hand it down to my daughter. I also hope that I can pass down the dreams and memories as well. Of course, the flour dust will be rice flour.

WOW! Thanks to all who voted...

2007-04-15T19:18:00.000-04:00

I can't believe I came in 2nd Runner UP!!! I'm so excited!!! Thank you so much to all who voted and supported me through the whole process.

Please make sure to take a minute to check out all the winners.

The Best of Blogs

And again, thanks from the heart of my bottom, I mean, bottom of my heart :D.

Banana Walnut Muffins

2007-04-12T23:57:00.000-04:00

Last night, I was preparing to attend a MOPS function today, knowing that there was going to be lots of good food there - none of which I would be able to eat - I decided to make myself a treat. I was going to make a Marbled Cinnamon Swirl Bread, but I noticed the 3 overripe bananas hiding on the counter. They've been mocking me for days now. Sitting there on the counter, turning darker brown each day. I bet they were thinking I wouldn't notice them there. Ahh, but they were wrong. "Muffins", I thought. "If I make a banana bread as muffins, it won't take as long to bake."

The recipe for these muffins, started out as a banana bread recipe that is originally from a bag of Acme Walnuts. Acme on the east coast - Albertson's on the west. When we lived in Phoenix, the same recipe was on the bag of Albertson's Walnuts. :D I actually still have the original bag somewhere where I've cut it out. I've made this bread for 12 1/2 years following the recipe as a gluten glutton. After going gluten free on January 1st, I tried making with just white rice flour. While it tasted okay, and it was eaten; it lacked the depth that the gluten containing bread had. It also took so long to bake, that the edges were almost burnt. Not good. Since I have a boatload of flours to choose from, I decided to mix them up a bit and see what would happen. The results are delicious.

I'll tell ya, they are good. Lightly banana flavored, lightly sweet, crunchy tops, and moist insides. That sounds like a Banana Walnut muffin to me. How about you?

Banana Walnut Muffins

1/2 Cup Sorghum Flour
1/2 Cup White Rice Flour
1/2 Cup Brown Rice Flour
1/2 Cup Corn Starch
2 tsp Xantham Gum
1 tsp baking soda

1/2 Cup Butter
1 Cup Sugar
2 Eggs
3 Ripe Bananas
3 Tbs Milk
1 Cup chopped Walnuts

In a medium bowl, mix dry ingredients. Whisk well to aerate the flours as they mix.

In a separate bowl, cream butter and sugar together. Add the eggs and bananas. Mix until bananas are well mashed. Add milk and flour. Mix until combined.

Fold in Walnuts.

Fill muffin pan with liners. Fill liners to 2/3rds full (for me, this made 16 muffins). For a decorative touch, I put a shelled walnut half on top of the batter before baking.

Bake in a preheated 350 degree oven for 30 minutes.

A Steak Dinner

2007-04-12T10:36:00.000-04:00

Sirloin Steak, Roasted Dijion Red Bliss Potatoes, Iceburg Salad Wedge

A fancy steakhouse dinner, at home, for less than 1/4 the price! My local deli/meat market was running a special on Sirloin Steaks yesterday. I could not resist my urge for red meat.

The steaks were prepared very simply, salt and pepper both sides and grill to desired doneness. In this house, it is most certainly medium-rare.

The perfect accompaniment to a steak is, of course, potatoes. But not just any potatoes, roasted red bliss potatoes. Sometimes potatoes can be bland, lets face it. Well, here's what I did...

Roasted Dijion Red Bliss Potatoes

2 lbs red bliss or baby red bliss potatoes, cut into bite sized pieces.
1/3 cup Dijion Mustard
1/3 cup Olive Oil
1 Tbs Dried Parsley Flakes
dash salt, generous dash pepper

Mix potatoes, mustard, olive oil and spices together well. Pour into a 9 X 13 baking dish. Cook at 350 for approximately 1 hour. Stirring every 15 minutes.

And of course, in order to have a steak, you must have mushrooms! Heres how I did the mushrooms:

Merlot Mushrooms

1 10 oz package White Mushrooms, sliced thin
1/2 half White Onion, cut in half, sliced thin
1/2 cup Merlot
1/2 cup Beef Broth (I used the indoor grill drippings from cooking the steaks)
freshly ground black pepper

Saute mushrooms and onions until soft. Add red wine and bring to a boil, allow wine to reduce. Add beef drippings or broth. Again, bring to boil and allow the sauce to reduce by at least half. Spoon over steaks before serving.

And last, but certainly not least, an Iceburg Wedge Salad is the perfect steakhouse salad to go along with the rest of the players. A simple wedge of Iceburg Lettuce, drizzled with Kraft Blue Cheese dressing (confirmed again with company yesterday that it is indeed gluten free).

So, who needs a steakhouse to have a steakhouse dinner. All told, this meal took me 30 minutes to prepare. What's even more amazing is that it was less than $5 a plate to prepare, as well. Even Rachel Ray would be proud of that! :D

Amazing Spinach Salad (aka Sader Salad)

2007-04-09T23:39:00.000-04:00

Easter always take me back to St. Georges Church in Ardmore. A very large stone, stately church on the corner of Darby Road and Ardmore Avenue in Havertown, PA. I started attending there when I moved to the area as a young teen. Father Jim McKendrick was a great man, at least in the eyes of a 13 year old. Even well heated the church building was always cold. To stand in it now, I'm sure the hymn "How Great Thou Art" would still echo thru it, as sung by an old family friend in a deep bass voice. It echoes in my brain as I type, just as if I were standing in the stone church's large sanctuary.

Our pastor knew the value of the Passover lesson and what it meant to us as a church. The beauty of it's ceremony and the celebration of it's meal. The food, oh the food. I remember this amazing salad that was brought each year. I added one variation, which I don't know if it was kosher or not. It is an AMAZING salad. I made it this year. For the first time in 21 years it passed my lips. I made it to take to Easter dinner with close friends and their family. And it was devoured on Easter Sunday, just as it always was those Saturday Eve's before Easter. I am showing you the recipe halved because it is a HUGE salad to feed like 15 people or something.

This salad could very easily be made into a meal by adding grilled chicken, steak, pork or fish.

Again, I did not photograph it. My friend did, so I hope to post the picture as soon as she sends it to me. (She IS 8 1/2 mos pregnant right now, so it may be a while! )

Spinach Salad (a.k.a. Sader Salad)

1 9 oz package Baby Spinach Leaves
5 oz sliced white mushrooms
8 oz bacon, cooked and crumbled
2 hard boiled eggs, chopped (I used a slicer and then cut in half)
2 Tbs freshly chopped chives

1/4 cup olive oil
1/4 cup FRESH lemon juice
1 tsp dijion mustard (more if you like it's tang)
1 tsp honey (more if you like it sweeter)
1 clove garlic, minced very fine
dash salt & pepper

Put fresh lemon juice, mustard, honey, garlic and salt & pepper in a small non-reactive bowl (glass, ceramic). Slowly whisk in the olive oil so that it emulsifies. Whisk well so that ingredients are the texture of heavy cream.

Layer spinach, mushrooms, eggs and bacon in a large salad bowl. Pour dressing over top and toss well, so that each piece is covered in dressing.

Sprinkle chives over top.

Serve imediately.

This salad will not preserve well since it is dressed before serving. I do not think you will have to worry though. There is not ususally leftovers.

Thank you for walking down memory lane with me.

Ambrosia

2007-04-09T13:32:00.000-04:00

The word ambrosia means "food of the gods". Something that makes your mouth water at the mere thought of it's existence. Foolish me, when I was a child, I was afraid of Ambrosia because it had coconut in it. Also, most Ambrosias I'd seen were a soupy mess. The marshmallows got mushy and turned into liquid and it was not really a pleasant appearance. As I aged, and my palate matured, along came with it a love for coconut, and the ability to overlook the appearance of a food in order to try. (I mean, seriously, whoever thought of salivating over a bowl of green mush we've come to love as guacamole?). And 5 years ago, as I sat an an Easter table with friends, there was this stuff there. It looked like a white mound of mush with sparkles of orange and flecks of coconut. To be polite, I put a mouthful or two on my plate. It was the last thing on my plate that I ate, dreading it. Well, to my surprise it was just so delicious that I asked the host for the recipe. Thank you, Lois, for this scrumptious salad, which I don't make often b/c it is NOT figure friendly! :D

Ambrosia

1 cup sour cream
1 cup heavy cream, whipped
2 11 oz cans of mandarin oranges, drained and patted dry with paper towels
1 20 oz can of chunk pineapple, drained and patted dry with paper towels
2 cups mini marshmallows (I used Kraft, as per the company they are gluten free)
2 cups sweetened, flaked coconut (check for one in your area, I know they can add wheat starch to keep it from clumping)

Mix all ingredients together in a bowl and chill for 2 hours. If you must prepare ahead, do not add marshmallows until 2 hours before serving or they will get too mushy.

VERY good. :D

Caprese Pasta Salad

2007-04-03T17:57:00.000-04:00

My favorite salad, by far, is a classic Caprese salad. Layers of Tomato, Mozzarella Cheese and basil, dressed simply with olive oil, red wine vinegar and salt & pepper. It is truly divine. I wish I could visit Capri. If it's on the menu, I order it. Make it with Buffalo Mozzarella and I'm in heaven. Literally. Years ago, I adapted this for a pasta salad. It was delicious and was gone. Having leftover cooked pasta from last night, I was inspired to make it again to see how it would turn out with brown rice pasta.

The picture is a little blurry, but hope that it gets the idea accross...

Caprese Pasta Salad

8 oz cooked, cooled brown rice pasta
16 oz container grape tomatoes, halved
8 oz block of mozzarella cheese, cut into cubes
4 or 5 fresh leaves of basil, jullienned
3 tbs GOOD olive oil
2 tbs red wine vinegar
Salt & Pepper to taste

Mix together and let sit in fridge for about 20 mins to half hour. Serve in lettuce cups, or on a nice bed of romaine.

My caution would be to not over dress OR let sit too long. Brown rice pasta continues to soak in dressings and will become mushy.

:)

Turkey Dijion Mushroom Pasta

2007-04-03T17:42:00.000-04:00

This recipe is an adaptation of a recipe that my husband first made when we were dating. In fact, it was the meal he cooked when I decided he was a man I could marry. HECK, who wouldn't want to marry a man who was handy in the kitchen? Once a week, still, he cooks for me (and our three children). He's usually more adventurous than I, and it is always wonderful. I've had to adapt this slightly to make it Gluten free friendly. It is still a big favorite with me.

Turkey Dijion Mushroom Pasta

8 oz Tinkyada Pasta (I use the tube shaped one for this)
1 lb ground turkey (or beef or chicken would work for this too)
10 oz white button mushrooms, sliced thin
1 clove garlic, sliced thin
1/2 medium onion, sliced thin
1 can Progresso Creamy Mushroom Soup (yes, really, it's gluten free!!!)
2 to 3 tblspoons Dijion Mustard (French's is gluten free)
1/4 cup freshly grated parmesan cheese

In a large saute pan, brown turkey. Once browned, push to one side of the pan. Add mushrooms, onions and garlic. Saute until mushrooms are soft. Add Creamy Mushroom soup and dijion mustard. Mix well. Allow to simmer for 5 to 10 minutes so that the flavors blend. Add salt or pepper if desired.

Meanwhile prepare pasta and drain well.

Mix with the sauce and mix well. Stir in grated parmesan. Serve with extra parmesan for sprinkling on top.

:)

Sweet & Sour Pork

2007-04-03T07:44:00.000-04:00

Well, I've sort of abandoned my calendar this last week! I will post for next week. I ran into a mental block and have been winging it for a few days! :D Going with what I have in my freezer and what sounds good. Well, after almost 3 months of abstinence from Chinese food, I decided that I MUST have some. As we all know, being gluten free means that ordering chinese from our local take out place (safely, anyway) is a near impossibility due to the prevalence of soy sauce. Thank you San-J for creating a gluten free soy sauce that made this recipe possible. It hit that sweet spot in me last night, I was looking for the fortune cookies afterward.

Sweet & Sour Pork

1 lb boneless pork loin chops, cut into thin strips
1 medium green pepper, sliced in thin strips
1 medium red onion, sliced in thin strips
10 oz to 1 lb snow peas
1 large carrot, cut thinly on a diagonal
1 14.5 oz can pineapple in juice
2 cups chicken, beef or pork stock (make sure your source is Gluten Free - I used Pacific Foods)
1/4 cup San-J Gluten Free Soy Sauce
2 tbs cornstarch
2 tbs sesame oil

Drain pineapple juice into measuring cup, add water so juice measures 1 cup. Remove 5 or 6 slices and cut into bitesized pieces, set aside.

Mix pineapple juice, stock, soy sauce and cornstarch in a large bowl, set aside.

In a large skillet, heat the sesame oil on medium high heat. Add pork strips and saute until just tender. Add pepper, onion and carrot, saute for a few minutes until veggies are just tender-crisp. Add snow peas and pineapple. Pour stock mixture over top and continue to heat on medium high until just boiling. Reduce heat and allow sauce to thicken.

Serve over Brown Rice. And enjoy.

My husbands only comment is that he would add water chestnuts. I do agree, and will be an addition next time. :D

It is an honor just to be nominated...

2007-04-02T10:01:00.000-04:00

Well, it truly is. I know stars that walk the red carpet say this often when they are up for Grammy's, Oscars and Emmys. I always thought they were joking. But it really is.

This humble little blog, with no pictures and just recipes and talking about my gluten free journey has been nominated for the Best of Blog Awards.

If you would like, please vote for me...it will be a vote for the whole of the gluten free community. :D

VOTE HERE

Thanks so much!!!!

BLTC2 (Bacon Lettuce Tomato with Cheese and Chicken)

2007-03-31T20:48:00.000-04:00

With discovery of the Gluten Free Flax Bread, sandwiches are once again gracing my table. I'm so very happy about that. There's just nothing better than sinking your teeth into a nice hearty sandwich.

This morning, over our traditional Saturday Morning Pancake breakfast (rice flour pancakes which now my husband likes even better than the old recipe with wheat), we were lamenting the fact that we didn't have bacon. My husband and my kids are mostly sausage people. Not me, I'm a bacon girl. Salty, yummy, crunchy, chewy on the fat part. MMMMMM....Bacon..... Oh...wait...sorry.......Having tossed my menu plan out the window this week (hoping no one noticed!), we decided it was a day for BLT's.

I set to task after cleaning today, to make a fresh loaf of the Gluten Free Flax Bread. Went grocery shopping with my eldest daughter - who loves to do this with me. Brought home nice head of lettuce, fresh pound of bacon...and bread for the gluten-gluttons in my family.

Around 5, my husband laid the bacon on my large stoneware bar pan and baked it. The smell was heavenly...I couldn't wait for our sandwiches. We also grilled up some chicken breasts and sliced it thin.

Layering mayo (Hellman's, OF COURSE), American Cheese, Lettuce, Tomato, bacon and chicken on my two slices of fresh flax bread.

Heaven, I'm in Heaven and my heart beats so that I can hardly wait...

To eat the leftovers tomorrow! :D

Hoping you get a chance to try one soon :D

Breakfast for dinner????

2007-03-28T16:45:00.000-04:00

A favorite in this house is breakfast for dinner. Scrambled eggs, a warm steaming pile of rice flour pancakes, sausages or bacon. MMMMMM. Last night, in need of eggshells for one of my daughter science projects for the next few days, found myself saying "What can I make with eggs for dinner???". Following is what we had, it was a success, and very yummy!!!

Breakfast for Dinner Casserole

1 16 oz package frozen hashbrowns, defrosted (I used Whole Foods)
1 tbs olive oil
Salt & Pepper

1 lb bulk breakfast sausage, browned and drained.

12 eggs
2 cups milk
3 cups shredded cheese (I used white cheddar)
2 scallions, sliced thinly.

Preheat oven to 350.

Mix defrosted hashbrowns with olive oil and salt & pepper. Mix well and press into the bottom of a greased 13 X 9" pan. Cover hashbrowns with cooked sausage.

Mix eggs, milk, cheese and scallions together and pour over sausage layer.

Bake, uncovered, for 40-50 minutes (checking at about 45 so that it doesn't get over done).

Let rest 5 minutes before cutting.

Enjoy with fruit salad and a nice cold glass of OJ.

Oh....and if you want it for breakfast, that would work too! :D

Black Bean & Corn Salad

2007-03-21T18:24:00.000-04:00

We had a party this weekend in honor of some visiting friends from out of town. My husband requested a mexican Black Bean and Corn Salad. I have not made this often, but decided to give it a try again. My only regret is I did not make more, it was really good!!!

Black Bean & Corn Salad

1 14.5 oz can black beans, rinsed and drained
2 Cups frozen corn, thawed
juice of 1 lime
1 Tbs olive oil
2 scallions, sliced thinly
1 medium tomato, small dice
1 Tbs jalepeno juice (soaking liquid from NON PICKLED jarred jalepenos)
2 Tbs fresh cilantro, chopped
Salt & Pepper to taste

Mix all ingredients together in a non-reactive bowl. Refridgerate for 2 hours or overnight so that the flavors blend well. Serve with any mexican dish as a side dish! MMMMMMMMMMMM....

It's all gone, I'm going to have to make more! OH WELL!!! :D

Spaghetti Casserole

2007-03-20T20:50:00.000-04:00

A favorite recipe of mine, that I've adapted for GF. It's still just as good! I dare say even better, now that it's gluten free!!

Spaghetti Casserole

8 oz brown rice spagetti shaped pasta (like Tinkyada)
1 cup sour cream
1 lb ground beef (or turkey or chicken)
1 28 oz jar spaghetti sauce (or see my Spaghetti Sauce at my old blog
2 cups shredded mozzarella cheese

In a large sauce pan, brown ground meat. Add sauce and warm up.

Mix the spaghetti with the sour cream and press into the bottom of a 13 X 9" baking dish. Pour meat/sauce mixture over top. Sprinke Mozzarella Cheese overtop. Bake at 350 for 30 minutes - since everything is cooked it just needs to all "meld" together and the cheese melts.

Serve with salad and Gluten Free Flax Bread!

Chicken Salad

2007-03-20T20:44:00.000-04:00

Okay, so chicken salad was last night, but I finally am getting around to posting. This used to (well, still does) at my old cooking blog, but I've decided to add it here to to save folks from having to look hard for it! I adapted slightly this time for my kids sake and kept the nuts and fruit out. I WILL NOT do that a second time. I REALLY missed them.

Fruited Chicken Salad

1 lb Boneless/Skinless Chicken Breast, grilled and cubed
1 small can pineapple slices, drained and cut in chunks
3 scallions, sliced thin
1 stalk celery, small dice
1/2 Cup Chopped Walnuts
1/2 Cup Mayonnaise (Hellman's is GF)
1/2 Cup Sour Cream (thanks for the tip anne!)
2 Tbs Dijion Mustard
Salt & Pepper

Mix all ingredients together in large bowl. Seasoning with salt & pepper to your own preference.

Make ahead so that you can store in fridge about 2 hours so that the flavors blend really well.

My favorite presentation of this dish is to quarter a cantelope, clear away seeds and serve a scoop of the chicken salad in the hollow. You get dinner and dessert all in one! :D

Yummy...

Weekly Menu....

2007-03-19T10:05:00.000-04:00

LAst night, my cousin took me out to Outback, using their GF Menu, I had the Alice Springs Chicken. It was an amazing dinner. Very yummy.

So here's how the rest of the week is going to shape up:

Monday: Chicken Salad, Salad
Tuesday: Spaghetti Casserole
Wednesday: Grilled Chicken Breast, Brown Rice & Green Beans
Thursday: Deli Night
Friday: We're having a cookout for some friends who are visiting, so burgers, dogs and the works. BUNLESS for me, of course!
Saturday: Birthday party we are going to. I'm a little nervous about this one, probably bringing my own dinner to be safe.

We had my youngest daughter's 2nd birthday party on Saturday. I made a meat and cheese tray with deli meats from my favorite local Deli (for those of you in the area it's Lansdale Meats & Deli on Broad Street in Lansdale). I had made some of the Lorka bread for my sandwich, but instead was inspired to wrap my meats into a Romaine Lettuce Leaf. It was so good, I had two "sandwiches" that way.

Keep an eye for recipes that I'm doing this week... :D

Gluten Free Flax Bread

2007-03-19T09:19:00.000-04:00

Thanks to Lorka150 @ Celiac.com, there is a terrific recipe for bread out there that tastes a whole lot like whole wheat bread. Even the dough smelled like a wheat bread. It was delicious.

Gluten Free Flax Bread

The only adaptation was that I did not use garfava flour. My flour blend was 1 Cup Sorghum Flour, 1/4 Cup Brown Rice Flour, 1/4 Cup White Rice Flour. All the rest was exactly as written. If you follow the thread on the Celiac.com board, there are other variations which include using soy or rice milk and egg replacers to make it a Vegan Bread.

I hope you enjoy it as much as we have. It was so nice having an actual sandwich the other day, I nearly cried!!!

Birthday Cake...

2007-03-15T15:46:00.000-04:00

Okay, while I didn't think this was the greatest, personally, it got RAVE reviews last night by my husband, my parents and even my 2 year old daughter. My older two kids were not as impressed....but they did eat it! LOL :D

I'm planning on trying again.

Here's the link to the recipe on allrecipes.com. If you read the reviews, I followed the one for mixing the flours a little bit. It was denser, I think than it was supposed to be. Also, I baked it in a funky bundt pan - betting it would have been even better had I baked it the way it was supposed to be.

Gluten Free Yellow Cake

Ready, Set, Cook #30 - Salmon Newburg Cups

2007-03-14T22:21:00.000-04:00

Cooking With Anne Ready, Set, Cook Contest #30, entry!

Salmon Newberg Cups

1 lb smoked Salmon, flaked into bite sized peices
1 small onion, diced finely
1 stalk celery, diced finely
1 clove garlic, fine mince
1/2 cup white wine
salt & pepper
2 tbs butter
1 tsp rice flour
1 pint heavy cream
1 lb asparagus stalks, cut in 1" pieces, blanched and cooled
1 package of Puff Pastry Cups

Prepare Pastry Cups as directed on the package.

In a saute pan, saute the onion, celery and garlic in the butter.
Pour in white wine (cooking sherry will also work). When the
vegetables are translucent/soft, and the wine has reduced by at least
half, sprinkle in the flour and mix well.

Pour in the heavy cream and cook until almost boiling and thickened
and reduced to about 1 cup & quarter. You will need to continue
stirring so that it does not boil. Lower heat if necessary.

Add flaked salmon and asparagus bites. Mix in thoroghly. Continue
stirring until the salmon and asparagus are warmed thru.

Serve in the puff pastry cups.

This Weeks Menu

2007-03-12T09:39:00.000-04:00

Well, sharing the menu for the week. We've been kind of winging it the last few days, some of what we planned got put off because hubby wanted for dinner what we had for lunch! Silly boy!

So...

Monday - Meatloaf, mashed potatoes & peas
Tuesday - Tortilla Soup, Grilled Chicken & Salad
Wednesday - Linguini Pesto & Scallops with Asparagus (brown rice linguini, of course!)
Thursday - Deli Night
Friday - Chicken Salad on lettuce leaves, Cantelope
Saturday - My daughters 2nd birthday, we're having a party so I'm sure we'll have leftovers from the party for a dinner.

I'll post recipes as we go along! :D

Happy week everyone!

Roasted Salmon with Sweet & Hot Mustard Sauce

2007-03-09T22:16:00.000-05:00

This one we had the other night too, with quinoa and broccoli. Our 2 year old at so much salmon, I thought she would grow gills.

I'm sending you to another site because I got this from Robin Miller's Quick Fix Meals from Food TV. I love her show, I love her recipes and this one was no exception!

I halved the recipe as the original is a recipe that includes plans for another meal later in the week. :)

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35440,00.html

If you cannot just click on the link, copy and paste into your browser.

It's so yummy!

Pulled Pork

2007-03-09T22:09:00.000-05:00

I have NEVER made this in my life. And my husband requested it. I was a little apprehensive, but after researching a few recipes, I decided to give it a go. It was a resounding success, so much so he wanted to take it to work with him so he could show off his wife's cooking skills to his coworkers! He didn't b/c selfishness took over! LOL :D

Pulled Pork

3 to 4 lb Boston Butt cut of Pork
1 large onion, sliced thin
1 16 oz bottle Sweet Baby Ray's Bar-b-que sauce

Rub:
1/3 cup brown sugar
1 Tbs Chili powder
1 Tbs Ground Cumin
1 tsp Garlic powder
1 tsp onion powder
1 tsp salt
1 tsp red pepper

The night before you are going to make it, mix the rub together and thoroughly coat the meat with the rub and allow to sit overnight in the rub.

The next morning...

Slice onions thin and lay on the bottom of crock pot. Lay the rubbed pork butt on top of the onions. Top with the bar-b-que sauce. Set on high, cook for 6-8 hours. Turn to low, shred meat in the crock pot.

I took several opportunties during the day to skim off the fat from the top. It was well worth taking the time to do that.

It really was yummy. I served with coleslaw and corn tortillas. My family, who is not gluten free, ate it on buns. I had mine on crisped corn tortillas, it was wonderful.

:)

Menu Plan for this week....

2007-03-04T15:36:00.000-05:00

Okay, so I just posted the Chicken Lasagna. That did get moved to today. Here's our week. I'll try to post the recipes each day.

Sunday - Chicken Lasagna, salad
Monday - Mushroom Chicken and Peas over Rice
Tuesday - Pulled Pork, coleslaw & corn bread
Wednesday - Sweet & Hot Salmon with quinoa and steamed broccoli
Thursday - Hot Dogs and "fend" night (daughter has gymnastics!)
Friday - Italian Turkey Sausage and Marinara over Spagetti (Tinkyada, of course!)
Satuday - Leftovers - if there are any! LOL :D

Enjoy.

I'm also going to be doing a little baking and experimenting this week. I'll post those as I get there.

:)

Chicken Lasagna

2007-03-04T15:23:00.000-05:00

I still have the tattered page that I tore from a Woman's Day Magazine back in February of 1999. I was pregnant with my first child and didn't even know it. I made this dish and could not eat it b/c I was having morning sickness. I thought it was the flu. Needless to say, my husband ate the entire pan himself! He loved it. I don't make it as often as he likes, but it is a special treat.

I have had to adapt it to make it gluten free. SO...using gluten free noodles, I've changed the recipe. There will be leftover sauce, which I have frozen. I intend to take the leftover sauce and mix with chicken broth, tortilla strips and black beans and turn into a makeshift tortilla soup some night when I'm pressed for dinner.

This is my ADAPTED Recipe.

1 Box Tinkyada Pasta Joy Lasagna Noodles
1 lb. Sweet Italian Chicken Sausage, ground chicken OR ground Turkey
1 28 oz can ground, peeled, tomatoes
1 16 oz jar salsa (pick your own heat level, I use Medium)
3 cups frozen corn kernels
4 tsp chili powder (I used McCormicks' because they guarantee their gluten-free-ness)
1 tsp dried oregano leaves
2 cups shredded Monterey Jack Cheese

Soak lasagna noodles in boiling water. I laid mine flat on a cookie sheet and soaked for 10 minutes - softer, easier to cut into pieces to fit in pan. BUT NOT COOKED, they will cook in the final step.

In a large skillet, brown the sausage (casings removed) or ground meat you chose. Once browned add the tomatos, salsa, corn, chili powder and oregano. Heat until hot and flavors have blended. Remove from heat.

In a 2 qt, square baking dish, spoon 1/2 to 3/4 cups sauce mix into the bottom. Lay noodles over to fit. Cover with sauce. Sprinkle with 1/3rd the cheese. Layer again starting with noodles, then sauce, then cheese. Layer one more time, ending with the cheese. You will have approximately 3 cups of sauce left. Freeze it. You will possibly have noodles left too. I had two broken ones left. YOUR OTHER OPTION IS to buy two boxes of the noodles and use it all a 13 X 9" pan. You will need to double the cheese if you do this.

To bake right away - cover dish with foil (spray if it's going to touch the cheese). Bake 30 minutes at 375. Remove foil and bake 10-15 minutes longer until hot and bubbly.

You can also refridge up to 48 hours, or freeze up to 2 months. To prepare from refridged, bake about 50 minutes. From frozen about 1 to 1 1/2 depending on size of pan. If freezing, cover with plastic wrap AND foil. Just remember to remove the plastic wrap before baking! :D

Bul Ko Kee

2007-03-04T15:18:00.000-05:00

This got pushed to Friday, due to the promotion celebration. THEN, hubby came home sick from work, so this ended up getting pushed to last night, Saturday. It was good. I served with Rice and frozen asian vegetables. The prep needs to be done the night before again (which actually love, that way I don't really have to do any thinking the next day! LOL :D)

Bul Ko Kee (Korean Beef)

2 lb boneless beef, top loin or sirloin steak
1/4 cup SanJ Soy Sauce (the gluten free one)
3 Tbs. sugar
2 Tbs. Sesame Oil
1/4 tsp. black pepper
3 green onions, chopped finely
2 cloves garlic, minced

Trim fat from meat and cut accross the grain in 1/8" thin slices*. Mix remaining ingredients together. Add meat. Cover and refridgerate overnight. Stir fry in a large saute pan over medium high heat (or a Wok if you have it!) until meat is cooked (about 3-5 minutes).

Serve with hot rice. :D