Gluten-free Fried Rice

I don't know about you, but when going gluten free, I realized that Chinese Takeout would really no longer be a choice.  Many years ago, before going gluten free the first time, we used to order Chinese every Sunday night.  It was our family tradition.  My kids liked it, my husband liked it, I liked the night off cooking.  The first time I went gluten free, I was sad, no more Chinese Takeout on Sunday nights.  I might even have cried.  Maybe.  I mean, my husband's and my first day almost 20 years ago was for Chinese Food.  It held/holds a special place in my heart.  Of course I made do.  And when I went back to eating gluten, I happily consumed Chinese again.

Last week, after a tiring day on Sunday, we decided to order Chinese food.  I had to order mine steamed without sauce.  It was "okay", and I doused it with Saj-J Gluten-free Tamari sauce.  But it wasn't the same.  I watched my kids down Fried Rice, dumplings and Chicken & Broccoli.   It was good.  But missing that "Chinese Takeout" element for me!

Armed with two pints of steamed white rice, and my bottle of San-J, tonight, I decided to make my own fried rice.  The Results were well worth it!  Everyone enjoyed it.  I put it in the leftover containers just to make it "feel" authentic!

Gluten-free Fried Rice

2 Pints Leftover Chinese Steamed Rice
San-J Gluten-free Tamari (see directions for amount, it will vary on the rice)
1 tsp Nakano Rice Wine Vinegar
16 oz bag Frozen Mixed Veggies (I used Cascadian Farms), defrosted
1/2 lb Leftover Cooked meat, diced -  your favorite (I used cooked Turkey breast tenderloins, but you could do chicken, pork, beef, or none)
3 Tbs Vegetable Oil
1 Tbs Sesame Oil
2 Cloves Garlic, peeled but left whole
1/3 - 1/2 Cup green onion, thin sliced, greens only
2 eggs, beaten
Sesame Seeds,  for garnish

Break up rice in a large bowl, and toss with rice wine vinegar.

In a large wok or skillet, heat the vegetable oil and sesame oils on med-high heat.  Once the oil is hot, add garlic cloves (whole) and allow to cook in the oil.  The the garlic is lightly bubbled, brown and soft, remove from oil, set aside and save.

Add rice to wok and press into the wok.  Allow to cook for about 3-5 minutes, and stir around.  Pour San-J Tamari sauce over the rice to make brown - circle the pan two times and do a shake or two in the center.  Continue to stir the rice around.

Add defrosted vegetables on top of rice.  Circle the pan again with San-J Tamari sauce. Cover and allow to "steam" for about 3-5 minutes.  While this is happening, dice the cooked garlic very finely.  Remove cover and stir vegetables into the rice.  Add diced meat of choice and stir again.  Cover for another 3 minutes.

After this, create a "well" in the center of the wok.  Add beaten egg and cover.  Allow egg to cook in the well for about 2 to 3 minutes until starting to set.  Stir eggs as best you can in the well and allow to finish cooking.  Only stir into the rice/vegetable/meat mixture after completely cooked.

Add green onions, minus about 2 Tbs, and mix well.  Remove rice from heat.

Sprinkle with remaining green onions and sesame seeds prior to serving.

Enjoy!

Snow Day Fun - Paw Print Pops

Due to the outrageous storm outside, and the 6" plus inches of snow that have fallen since 7 this morning (no lie!), I've had to waylay my plans to go food shopping for the gymnastics meet that is happening this weekend at my daughter's gym.  Instead, I prepping the Paw Print pops that will be for sale at the Concessions Stand.

Was happy to find that the Make & Mold Chocolates sold by A.C. Moore stores is gluten-free.  :)  I'm also finding that doing this is easier than I thought it was going to be!  I was always sort of afraid of doing candy molds, but it's working really well, and I'm having fun, to boot.  In spite of the white stuff coming down outside my windows!

Gluten Free Brownies - Recipe Review

Superbowl Sunday hit the house with a flurry of fun food recipes!

Lots of Gluten-free fun goodies!

First, we had Crock-pot Buffalo Chicken Lettuce Wraps, Rachel Ray's Celery Succotash, Paula Deen's Sweet & Spicy Bacon-wrapped Chicken Bites, Guacamole Deviled Eggs, Tortilla Chips, and dip.

Then was time for dessert!  I had bought some amazing ice cream while at the grocery store, and craved good brownies to go with it.  So, I want on an internet search and found this recipe at King Arthur Flour's Website.  Picture above is from their website, used to entice you! I had purchased a box of their GF flour the last time I was shopping, so thought it would be a good fit.

Dense, moist, fudgy, and delicious. PERFECT for the a la modé  style - All Natural Cherry Vanilla.  It was so, so so good.  I could eat these and not ever miss flour.  Ever.

Check out the recipe!  Guarantee you won't be disappointed!

Kristy's Amazing Whipped Icing

Yesterday was my step-father's birthday.  To celebrate, he's coming over for dinner tonight (or he better or I'll clock him!).  Stew is in the crock-pot cooking away, smells delicious (I'll share that recipe tomorrow after I've tasted it and had a chance to properly photograph it!)

Anyway, I made my favorite gluten-free cupcakes, and when trying to decide if I was going to use frosting from a can, or make my good friend's amazing chocolate whipped icing, I decided on the latter (it might have been the kids screaming that they wouldn't eat the cupcakes without HER icing on it).  And lets face it, homemade icing is always better than the store-bought, chemically processed frosting.

Now, I need to share that when my friend gave me the recipe she just kinda said "Well, I throw some butter and shortening in a mixer, add this, add that….I don't really measure, I just mix until it tastes right and it has the consistency and taste I like"  CHALLENGE ACCEPTED!  And I should add that the precise nature of MY personality forced me come up with a recipe that would workout right every time.  

If you met us, you'd know that she is the more loosey-goosey of us, and I'm the more "rule follower" type.  :)  She's the unschooler, I'm the schedule schooler. I think it's why we love each other!  We balance each other out. 

This is what I do to replicate her amazing icing:

Kristy's Amazing Whipped Icing

1/2 Cup Butter, softened

1/2 Cup Shortening (confirm the brand you choose is gluten-free)

1 tsp Vanilla

2-3 Tbs milk (or more, you might like more for desired consistency, I like it very whippy, so I've been known to add more)

2 1/2 Cups - 3 Cups Powdered Sugar (again, use a trusted GF brand…most are, but some are sneaky!)

3 Tbs Cocoa Powder (or more to taste, I find this gives just enough chocolate taste without overdoing it and making it bitter)

In the mixer bowl of a stand mixer, whip together the butter and shortening on a medium-high speed until very fluffy.  Add tsp vanilla and continue whipping (same speed).  Slowly add the powdered sugar, start mixer on the lowest setting and gradually increase speed (unless you LIKE being covered in powdered sugar), continue whipping on a medium-high speed.  Add milk, and continue whipping.  Add cocoa powder (on low again), and continue whipping.  LOL :) (I know, I know, there's a lot of whipping going on!  It's a light and fluffy icing.) So continue to whip on med-high speed until very fluffy and the "crunch" of the sugar is gone.  Spread on YOUR favorite cupcakes or eat straight from the bowl.  Whatever makes you happy. ;)

Store unused portion in the fridge (and do what I do and eat a spoonful every now and then!!!)

Chocolate Pretzel Cookies

This post will be part recipe, part review of one of the ingredients.

First, this recipe is a gluten-free adaptation of a recipe published in the Family Circle Magazine in December, 2013.  I had intended to try the recipe as written before I returned to the gluten-free lifestyle and did not.

Second, this recipe used a new product that has come on the market in recent months: Snyder's Gluten-free Pretzel Twists.  I love pretzels.  Big, soft, fluffy Philly pretzels (sadly, there is no real gluten-free version of THEM!), small crunchy twists, big long pretzel rods, you name it, I was an equal opportunity pretzel lover.  The first time I was gluten-free, the only options out there (and available near me) were from Glutino, and from Wylde.  Both were okay, and passable, but still lacked that "pretzel" quality that would satisfy a craving.  When I returned to gluten-free, I perused the aisle at my local grocery store and found these.
I was surprised to see that a famous Pennsylvania snack company got into the gluten-free market.  They even built a separate facility and assembly line to accommodate.  Well, if you're going to make pretzels, you really should be a famous pretzel maker.  These pretzels are DELICIOUS, seriously crunchy, salty, and have that soaked-in-baking-soda-water prior to baking taste that you used to not be able to get from a gluten-free pretzel.  Not sure how far reaching the Snyders brand is.  If you cannot find it in your local grocery/gluten-free hot spot, Glutino or Wylde will work as a substitute.




Chocolate Pretzel Cookies

1 Cup King Arthur Gluten-Free Flour Blend (or equivalent, use your favorite blend)
1/4 Cup Gluten-free Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
1/4 tsp Xantham Gum
1/2 Cup (1 stick) butter, softened
1/3 Cup Granulated Sugar
1/3 Cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 Cup Semi-sweet Chocolate Chips (watch your brands on this ingredient!)
1 Cup roughly chopped Gluten-free Pretzels AND approx 30 whole pretzels for garnish.

Preheat oven to 350 degrees.

In a small bowl, whisk together flour, cocoa, baking powder, baking soda and salt.  Set aside.

In a mixer bowl, cream together butter and sugars for about 2 minutes, until fluffy.  Add egg and vanilla extract.  Pour in flour mixture and mix on low until just combined.

Carefully fold in chocolate chips and gluten-free pretzels (again, pretzel pieces are optional!)

Drop tablespoons full of batter onto baking sheet, 2" apart.  Press down lightly to flatten and press a whole pretzel piece into the top of each dough ball. (I used my 1.5 Tbs cookie scoop, which I love to use, so I got less than the recipe originally called for.  I got about 2 1/2 dozen cookies).

Bake for 11 mins.

Allow to cool on cookie sheet about 2 or 3 minutes before moving to a cooling rack.

Enjoy!

NOTE:  Non-gluten free taste testers of this recipe had some reviews, which may alter how YOu want to make it.  My oldest loved them (well, actually, she said they were poisonous and that she would eat them all so that no one would have to die); my husband said that the texture of the pretzels inside the cookie were off-putting, but the taste was phenomenal.  Both tried while the cookie was HOT.  I prefer cooled cookies.  I liked them.  I might either break up the pretzel pieces smaller for the inside of the cookie, which I think would give them more of a "nut" texture, or leave them out of the inside altogether, but I'm concerned it would take some of the pretzel flavor away. :), the pretzel on the top stayed nice and crunchy.  I liked them.

Product Review - Udi's Gluten-free Hamburger Buns

I will say, after returning to the gluten-free lifestyle, I'm so impressed with the advances in products available!!!

Last night, I went out to dinner with a friend to a local restaurant known for clearly labeling their foods and accommodating the gluten-free patron.  I was so surprised to see that they would offer their burgers on a gluten-free bun!  I declined because I was concerned that the bun would be like that of buns in the past.  Dry.  Sticky.  Gummy.  Fall apart with the juices from the burgers.  So, I opted for a salad, but ordered a gluten-free roll to try on the side (instead of their signature ciabatta loaf they normally bring to the table).  They cut it in half and baked it in the brick oven, and presented with sweet cream butter.  It was delicious.

I nearly tackled our waiter to have him find out if they were a branded bun or a restaurant-made one.  He came back and said it was "Udi's"  OH YEAH!  Found some in my grocery store today.  I think I might try a burger tonight.

:)

The Happy Mixer - Gluten-free Bakery

Oh my goodness.

It is totally my luck that going back to gluten-free has come with the most amazing Gluten-free Bakery that opened up in the shopping center less than a mile from my house.

If you live in Southeastern PA - or southwestern NJ - or Northeastern Maryland, or anywhere within 100 miles of this place, it is certainly worth the trek.

The Happy Mixer at the New Britain Shopping Center in Chalfont, PA, is REALLY worth it.

Cookies and brownies and muffins, OH MY!!!!

My husband and son went first.  My husband says the Blueberry Muffin is delicious, my son loves the Peanut Butter Brownie (a fudge confection covered in a peanut butter frosting!). Another family favorite is the Fudge Brownie.  My non-gluten-free family members say that it is not possible they are gluten-free!  BUT THEY ARE!!!  Moist, fudgey, covered in an extra layer of chocolate to add to the decadence.  Then there's the Cream Cheese Brownie - the same brownie covered in the tangy sweet cream cheese frosting you just don't expect! The Peanut Butter Delights are also another favorite - think Peanut Butter Tandy Kake on crack!  Totally off the charts.  I also bought some of the Kiffles today, oh my!!!  Little pastry bites with the best gluten-free pie crust, touch of sweetness from the fruit and powdered sugar!  SO GOOD!!!!  ALSO, I bought a half dozen donuts the other day, too. My favorite was the cinnamon sugar, but I also got the traditional powdered, vanilla glazed, chocolate glazed and cream filled.  They truly did not last long.  Lastly, The Vanilla Almond Biscotti are a new addiction.  I have one every night with my pre-bedtime tea.  They also make a Chocolate Chip Biscotti that are also scrumptious.

What else?  This bakery does GLUTEN FREE BIRTHDAY AND WEDDING CAKES!!!! I am NOT kidding you!!!!   Are you gluten-free but haven't had an amazing bakery cake since giving it up?  You will be happy blowing out your candles on these beauties!

Anyway, I'm not kidding.  You need to drop everything you're doing and go to The Happy Mixer.  After you visit, I'd really love for you to comment here!  Oh, and don't forget to find them on FaceBook, they list all their specials and everything, too!

They have become my favorite twice weekly stop.  And I'm actually STILL down over 6 lbs since going gluten-free!

:)

***I want everyone to know that I have received nothing for free in order for this opinion, this is completely voluntary and unsolicited….the logo above is the Happy Mixer's Logo - all rights reserved and copyrighted***