tag:blogger.com,1999:blog-41534068242451540142024-03-21T03:03:32.501-07:00Gluten Free TogetherA collection of our favorite recipes and advice for success as we maneuver through a glutinous world together.Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-4153406824245154014.post-30203918659997509092014-04-21T11:03:00.002-07:002014-04-21T11:03:34.462-07:00Picazzo'sSo everyone knows about Picazzo's, right? It's on Warner and Kryrene. It's been around for awhile, boasting gluten free pizza. Well, now they also have dairy free options. Yay! My whole family got out of lunch with a $50 something bill, and all of our orders were correct. They have gluten/dairy free pizzookies, guys. Pizzookies! With coconut milk vanilla ice cream. OMG! It was so good! Yum! Happy dining out, yo.Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-23874230714204716472013-10-07T10:03:00.000-07:002013-10-07T10:03:00.388-07:00Pumpkin MuffinsI got this idea from Pinterest, but I tweaked it as always.<br />
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Pumpkin Muffins<br />
1 15 oz can of pumpkin pie filling<br />
1 package Bob's Red Mill vanilla cake mix<br />
1/2 package of dark chocolate chunks (dairy free. I use Private Selection.)<br />
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Mix, place in muffin liners, bake at 350 for 20 minutes.<br />
<br />
Also, just saw Udi's is on Pinterest. Looks like a good account to follow. <a href="http://www.pinterest.com/udisglutenfree/">http://www.pinterest.com/udisglutenfree/</a>Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-24796908364337392422013-08-27T18:43:00.002-07:002013-08-27T18:43:18.486-07:00CheetosEarth Balance has a gluten/dairy free white cheddar cheeto. I'm not even joking. It's pretty good.Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-47898766620870268092013-04-30T17:24:00.003-07:002013-04-30T17:24:10.540-07:00Fool Proof Pizza Dough<br />
I have made pizza every Thursday night for at least 5 years. When we transitioned to gluten free as a family 4 years ago, pizza was number one on my list of recipes to master. After a lot of trial and error, I have been successfully making fool-proof pizzas for a couple of years now. And I use the same recipe for sandwich bread. Here's my secret:<br />
<br />
Pizza Dough<br />
1C brown rice flour (Bob's Red Mill)<br />
1C sorghum flour (Bob's Red Mill)<br />
1C tapioca flour (Bob's Red Mill)<br />
2Tbl flax meal<br />
3tsp xanthan gum<br />
1 1/2tsp salt<br />
1 1/2C warm water<br />
2Tbl sugar<br />
2Tbl active dry yeast<br />
3 egg whites<br />
1tsp apple cider vinegar<br />
<br />
Preheat oven to 200 degrees.<br />
<br />
Add first 6 dry ingredients (though salt) to the bowl of a stand mixer and whisk to to incorporate.<br />
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In a large glass measuring cup, mix 2Tbl of sugar with 1 1/2C of warm water. Add 2Tbl of yeast and wait 2-5 minutes for yeast to proof. It should have a good foamy head before you add it to the dry ingredients.<br />
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While the yeast is proofing, separate 3 egg whites into a small bowl. Add 1tsp of apple cider vinegar and whisk briskly with a fork for about 30 seconds.<br />
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Add the proofed yeast and whisked egg white and vinegar mixture to dry ingredients.<br />
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Using the paddle attachment, mix on low for about 15-20 seconds to avoid being covered in flour and then mix on high for 3 minutes.<br />
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While the dough is mixing, liberally spray two pizza or baking sheets with cooking spray. I don't know how this would work on pizza stones or fancy baking sheets, but if you experiment, let me know in the comments!<br />
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Turn the oven off.<br />
<br />
When the dough is done mixing, scrape down the bowl with a rubber spatula. Dough will be very sticky.<br />
<br />
Divide dough evenly onto two sheets. Wet hands with cold water. Gently press dough into desired thickness and shape. If the dough starts sticking to your hands, clean them and then wet again with cold water to continue. When dough is pressed out, cover each with plastic wrap that has been sprayed with cooking spray.<br />
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Making sure your oven is off, place both baking sheets in pre warmed oven for 25 minutes.<br />
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Once the dough has risen (after about 25 minutes) remove from oven and set oven to 400 degrees. Once the oven has reached 400 degrees, remove plastic and place baking sheets in oven for 15-17 minutes. I do mine one at a time because it gets a little steamy in there, but my oven is forty years old. You do what works for you.<br />
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Once the crust is baked you can top it as desired and bake another 7-10 minutes or until your cheese or whatever is just the way you like it.<br />
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These freeze and refrigerate well so you can make them ahead or make personal sized crusts just for you and have them ready to go any time!<br />
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Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-42610466395611201982013-03-31T10:24:00.000-07:002013-03-31T10:24:21.498-07:00Vitamix<a href="https://secure.vitamix.com/data/default/images/catalog/250/32%E2%80%93ounce-dry-grains-container-profile.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="32–ounce Dry Grains Container" border="0" src="https://secure.vitamix.com/data/default/images/catalog/250/32%E2%80%93ounce-dry-grains-container-profile.jpg" /></a>For Christmas, Ryan and I finally broke down and bought a Vitamix. We bought the general all purpose wet blender as well as the dry blender. It cost a million dollars, but, BUT, we can now grind our own flours. Ryan is so happy about being able to buy 20 pounds of brown rice without me complaining. Much. If anyone wants to bring over their brown rice and give it a whirl, you're more than welcome. I've thought about buying sorghum pearls to to grind my own sorghum flour. We'll see . . . I'm lazy. And tired.<br />
Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com1tag:blogger.com,1999:blog-4153406824245154014.post-70553702876526102052013-03-31T10:05:00.000-07:002013-03-31T10:13:49.073-07:00Sprouts SucksEver since Sprouts took over Sunflower, it has sucked. Big time. Their products are either no longer there or there is an empty space on the shelf where it should be. It's pissing me off. I go there, pay more money for basic groceries, and find out the item I came there specifically for is not available. It makes me so angry! I composed an email to Sprouts corporate, and the store manager Tony Duval contacted me directly. You can email him ST20MANAGER@sprouts.com to voice your concerns too. Please do it! He's asked that I send him a list of the products I'd like to see in his store. This is the list I've put together. Some of these items they already have, others they don't. I'm hoping they add the items they don't have, and then, GASP, I may be able to shop at one store. I can't even think about it. That would be so nice.<br />
<div>
<br /></div>
<div>
Gluten Free:</div>
<div>
Udi's: bread, hamburger buns, hot dog buns, bagels, pizza crust, dinner rolls</div>
<div>
Unknown Brand: doughnuts</div>
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Food for Life: brown rice tortillas</div>
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Schars: bread crumbs</div>
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Pamela's: brownie mix, cookie mix</div>
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Kinnikinnick: S'moreables</div>
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Bragg: liquid aminos</div>
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Bob's Red mill: xanthan gum, potato starch, sorghum flour, tapioca starch</div>
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Gluten/Dairy Free:</div>
<div>
Unknown Brand: pumpkin pie</div>
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<br /></div>
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Dairy Free:</div>
<div>
Earth Balance: tub butter, stick butter</div>
<div>
Daiya: mozzarella, cheddar</div>
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So Delicious: coconut milk ice cream, coconut milk yogurt</div>
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Tofutti: Sour Supreme Better than Sour Cream, Better than Cream Cheese</div>
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Soyatoo: Soy Whip</div>
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Justin's: dark chocolate peanut butter cups</div>
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Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-47316259542367230662012-04-18T19:58:00.000-07:002012-04-18T19:58:11.523-07:00Local Gluten Free ExpoI'm fairly certain my family is going. It's this Saturday from 10-4 in Scottsdale. It's $7 per guest, and 12 and under are free. The list of vendors is pretty impressive. I'm excited for Justin to walk through and get to eat whatever he wants. Anyway, I think it's a good place to get information and support what I already know.<br />
<br />
You can find out more here . . .<br />
<a href="http://www.phoenixceliac.org/">http://www.phoenixceliac.org/</a>Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-28825682336447061772012-04-03T16:29:00.002-07:002012-04-03T16:37:31.034-07:00Soft Baked Chocolate Chip Cookies<span ><span style="font-size: 100%;">Have you been to the <a href="http://www.landolakes.com/recipe/collection/197/best-gluten-free-recipes">Land O' Lakes</a> website? They have a bunch of gluten free recipes and every one I've tried has been awesome. I'm no corporate shill, since I use super cheap Costco butter most of the time, but these folks have done their homework. You'll have to let me know if they work with CF butter, though. Anyway, I realized my 2 boys have never had a chocolate chip cookie *shame*. So I made these (using my own flour blend) and they were a huge hit. These are soft-baked cookies, not crunchy ones. If you have a great crunchy recipe, I'm listening.</span></span><div><span ><br /></span><div><span ><a href="http://www.landolakes.com/recipe/collection/197/best-gluten-free-recipes">The Recipe</a></span></div></div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-44200169783135186172012-02-27T20:05:00.000-08:002012-02-27T20:05:21.206-08:00Sweet Potato and Black Bean EnchiladasPicked up this recipe in Vegetarian Times at my chiropractor's office. Oh man, it's so good. You can see the recipe <a href="http://www.vegetariantimes.com/recipes/11841?section=">here</a>, but I cheated and used canned enchilada sauce instead of the sauce made from scratch. So delicious, and it makes a ton. I had a dozen corn tortillas, and I filled those suckers. I probably could have made two dozen skinny enchiladas. I kept complimenting myself at dinner because they were so scrumptious. Enjoy!Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-842256894279319172011-11-13T11:20:00.000-08:002011-11-13T11:20:10.623-08:00Pumpkin Time Part DeuxFall. What a glorious time! It is all things wonderful and poignant, crisp and pumpkin! My neighbor growing up would make pumpkin muffins every year and they were divine. Fast forward 20 years...now they are Gluten Free too!<br />
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Sherry's Pumpkin Muffins (adapted to be sans gluten)<br />
<br />
1 3/4 c. gluten free flour*<br />
3/4 tsp. xanthan gum<br />
1/2 tsp. baking powder<br />
1 tsp. baking soda<br />
3/4 tsp. salt<br />
1 1/2 tsp. pumpkin spice<br />
2 eggs<br />
1/2 c. vegetable oil <br />
1 c. brown sugar<br />
1 15oz can of pumpkin<br />
<br />
Mix dry ingredients together with a whisk. Cream eggs, oil, pumpkin and combine. Add 1 c. mini chocolate chips. Pour into muffins cups being careful not to fill too full. Bake at 350 degrees for 26 minutes depending on your oven. Use a toothpick to check if done. Delish!<br />
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*1 3/4 c. white rice flour<br />
1 1/4 c. brown rice flour<br />
3/4 c. potato starch<br />
1 c. tapioca starchThe Holly Lamahttp://www.blogger.com/profile/09276519707234632451noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-71160507686165458512011-09-24T21:02:00.001-07:002011-09-24T21:23:54.297-07:00Pumpkin Time!I'm gearing up for a pumpkin baking session with some friends of mine. Okay, well Facebook friends, but we're really excited about meeting each other! I've been tasked with providing some kickass GF recipes for the event as one of the attendees was diagnosed with celiac last year. Here are a few I've found and if you have any to contribute, it would be greatly appreciated!<div><br /></div><div><a href="http://www.seriouseats.com/recipes/2010/09/gluten-free-tuesday-pumpkin-bread-recipe.html">Pumpkin Bread</a> GFCF</div><div><a href="http://www.food.com/recipe/pumpkin-spice-muffins-gluten-free-dairy-free-195106">Pumpkin Muffins</a> GFCF</div><div><a href="http://blog.julesglutenfree.com/2011/05/easy-pumpkin-hummus-2/">Pumpkin Hummus</a> GFCF</div><div><a href="http://allrecipes.com/recipe/pumpkin-chili/detail.aspx">Pumpkin Chili</a> GFCF</div><div><a href="http://allrecipes.com/recipe/pumpkin-butter/detail.aspx">Pumpkin Butter GFCF</a></div><div><a href="http://allrecipes.com/recipe/pumpkin-fudge/detail.aspx">Pumpkin Fudge</a> GFCF</div><div><a href="http://allrecipes.com/recipe/double-layer-pumpkin-cheesecake-2/detail.aspx">Pumpkin Cheesecake</a> sub GF cracker crust</div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com2tag:blogger.com,1999:blog-4153406824245154014.post-34262668265192231432011-08-28T20:28:00.001-07:002011-08-28T20:42:05.607-07:00Traveling and Eating OutI've done a lot of traveling this summer in and out of state with Justin who is gluten/dairy/egg intolerant. There are some tips I want to share in no particular order.
<br />
<br />1. It never hurts to ask.
<br />
<br />When I was in Payson my promise of sushi from Bashas made me a liar, so I asked a local pizza joint if they'd make a pizza for my kid if I brought in the dairy free cheese and gluten free crust (from Bashas). They said YES!, only charged us for sauce and sausage, and he ate right along side us eating pizza.
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<br />2. Know what you can ahead of time.
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<br />We stayed at a hotel in California that had a continental breakfast. The night we checked in I asked the staff what they served. I wrote it all down, and then we promptly took a trip to the store to get some things that we needed. We brought rice milk with us and simply needed to pick up some gluten free cereal. Justin was delighted with Frosted Flakes (the real deal)!
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<br />3. Bring your own condiments/substitutions.
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<br />At a sushi restaurant we were happy to order everything safely when we realized their soy sauce had wheat in it. This makes me so angry. SOY sauce. It's so stupid. Anyway, we had soy sauce at our hotel, and Ryan swung by to pick it up and returned to us at the restaurant saving the day.
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<br />At Olive Garden we brought our own salad dressing so that Justin could have a salad with us. We also brought him some bread so he could dip it in his gluten free pasta.
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<br />At Subway we brought our own bread and ordered the kids' meal for him. He was happy to get a toy and juice like every other kid.
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<br />4. Bring dessert.
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<br />I don't know about you but whenever I go on vacation I want dessert everyday, almost after every meal. It's nearly impossible to find gluten and dairy free desserts at restaurants, so we made sure to bring some with us. Dark chocolate covered almonds have become a favorite of ours. On another vacation we stopped at Cookies From Home and bought a dozen gluten/dairy free cookies for our trip.
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<br />That is all! Happy end of summer everyone. I hope you had fun vacationing somewhere!
<br />Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-64494468492397229082011-03-16T22:03:00.000-07:002011-07-22T10:35:43.684-07:00Black and White Cupcakes<div style="text-align: center;"><br /></div><div style="text-align: center;">Cupcakes for everyone! EVERYONE!</div><div style="text-align: center;">AHAHHAHAHHAHAHAHA!!!</div><div style="text-align: center;"><br /></div><div><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tec1Ruzk_2WTkkYRDV_-RYIktMBQSOZ-U6LGj3UrYB3vfWI6pPShfW4Hwe5Gx-vNfPcu05FqR71dfjFfvVKvr-5OgrxWqzNIJsa59nNSxXJmhgwJCKhKm29b658e4M1dmxVXqP4Ne9w/s400/photo.JPG" alt="" id="BLOGGER_PHOTO_ID_5585085918147188898" border="0" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">B&W Cupcakes in one of the classy boxes my SIL gave me for Christmas.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;">The sticker reads "2011 Baked GLUTEN FREE with love by Mairi"</span></div><div style="text-align: center;"><br /></div><div>Excuse me, but these cupcakes are so darn good, I just can't contain myself. And best of all, they are gluten free AND vegan. Yes, that's right. My sister-in-law (different SIL) is a celiac and recently decided to become a vegan as well. Conveniently before her birthday celebration. So I had to scramble to find a vegan, gluten free cake recipe to replace the one I was imagining. I found <a href="http://allrecipes.com/Recipe/vegan-chocolate-cake/Detail.aspx">this</a> recipe and used it as my jumping off point. I topped it off with a little vegan cream cheese frosting using <a href="http://www.kitchenlaboheme.com/2010/07/easy-delicious-vegan-brownie-bites-with.html">this</a> recipe, which really just tastes like a buttercream, but it's better than any other dairy-free frosting I've had. Oh, and you know how you really have to cover GF cake with frosting to make up for the fact that it's GF? Notice how little I used on the pictured cakes? These little darlins don't even need frosting. Enjoy!</div><div><br /></div><div>Black Cake</div><div>Gluten Free, Vegan</div><div><br /></div><div>ingredients:</div><div><br /></div><div><div>1/2 cup sorghum</div><div>1/2 cup brown rice flour</div><div>1/2 cup tapioca starch</div><div>1/2 tsp guar gum</div><div>1 cup white sugar (certified vegan, if you prefer)</div><div>1/4 cup cocoa powder (high quality. seriously. especially if you don't use coffee.)</div><div>1 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div>1/3 cup vegetable oil</div><div>1 teaspoon vanilla extract</div><div>1 teaspoon distilled white vinegar</div><div>1 cup coffee (you can use water, but coffee makes it the bomb)</div><div>2 oz semi-sweet or dark chocolate (dairy free)</div><div><br /></div><div>Directions</div><div><br /></div><div>Preheat oven to 350 degrees. Prepare muffin tin. </div><div>Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Beat together until smooth. Add the melted chocolate. Beat again, scraping regularly until smooth. Batter should thicken slightly and be sticky, not soupy.</div><div>Pour into prepared tin and bake at 350 degrees for 20 minutes. Remove from oven and allow to cool completely before frosting.<br /><br />Makes 12 muffins or 1 8 inch cake round<br /></div></div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com3tag:blogger.com,1999:blog-4153406824245154014.post-15821860816484937782011-03-14T13:57:00.000-07:002011-03-14T14:23:53.682-07:00Coconut Crusted Chicken with Curried Apple Rice PilafIn another edition of "OMGIHAVENOIDEAWHATTOMAKEFORDINNER," I put together a gourmet feast with junk I found in my kitchen. <div>A couple of weeks ago, I got a coconut in my co-op basket. A COCONUT. <div>So I went online, figured out how to prep it, let the boys whack the hell out of it, shredded it and put it in the fridge, ostensibly never to be seen again. </div><div>Flash forward to last night, I'm gazing into my fridge trying to figure out if there is a combo of eggs, bacon and cheese that I haven't tried yet when I see the coconut and a lighbulb goes off. I'm a big curry fan, so I pulled out a <a href="http://www.epicurious.com/recipes/food/views/Curried-Basmati-Rice-and-Apple-Pilaf-102521">Pilaf recipe</a> (from my bestie, epicurious.com) I've been serving with my <a href="http://glutenfreetogether.blogspot.com/2010/10/curried-sweet-potato-pancakes-with.html">Yam Cakes</a> and the rest is in my belly. Well, probably not anymore.</div><div><br /></div><div>Coconut Crusted Chicken</div><div>(adapted from MY BRAAAAINS)</div><div><br /></div><div>ingredients:</div><div><br /></div><div>4 boneless, skinless chicken breasts</div><div>2 eggs beaten</div><div>1 cup shredded, unsweetened coconut</div><div>1 cup almond meal</div><div>1 tsp cinnamon</div><div>1 tsp ginger</div><div><br /></div><div>Preparation:</div><div><br /></div><div>Combine coconut, almond meal, cinnamon and ginger in a wide shallow bowl or plate. Dredge chicken breasts in egg (will egg sub work? idk.) and then coat with coconut mixture, patting to cover. Cook however you prefer (bake or pan-fry if you like) but I'm lazy, so I cooked it on the Forman Grill for about 10-12 minutes. I tend to overcook chicken because I am terrified of raw/undercooked chicken. </div><div>This is also great with a little mango chutney.</div><div><br /></div><div><div>Curried Apple Rice Pilaf</div><div>(adapted from <a href="http://www.epicurious.com/recipes/food/views/Curried-Basmati-Rice-and-Apple-Pilaf-102521">epicurious.com</a>)</div><div><br /></div><div>ingredients:</div><div><br /></div><div>2 teaspoons vegetable oil</div><div>1/2 cup chopped onion</div><div>1 garlic clove, minced</div><div>1 cup basmati or jasmine rice</div><div>1 apple, peeled, cored, chopped</div><div>1 tsp cinnamon </div><div>1 tsp ginger</div><div>1 1/4 teaspoons curry powder</div><div>1 teaspoon salt</div><div>2 cups water</div><div><br /></div><div>preparation</div><div><br /></div><div>Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, cinnamon, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat.</div><div><br /></div></div></div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-74910176630663154542011-02-22T00:02:00.000-08:002011-02-22T00:04:12.128-08:00I yam what I yam<div style="text-align: justify;">I have been enlightened! Yams are not sweet potatoes. Sweet potatoes are not yams. All my life I've been walking around using the terms interchangeably, but they are actually different vegetables! What I did know is that I didn't like sweet potatoes. My mom loves them and every Thanksgiving she asks me if I like sweet potatoes. What? Ick! No! So because of my strong dislike for potatoes that are sweet, I've never even considered preparing them and really didn't even notice their "humble" existence in the produce section. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I recently came across a cookbook by Susan O'Brien called <u>The Gluten-Free Vegan.</u> I have been eating less meat, but assumed that being GF and vegan (can't have dairy and really shouldn't be eating eggs anyway) would make the simple task of eating even more difficult so I was thrilled to find this gem of culinary creations. There are a ton of great recipes! This is where the yams come in. I threw caution to the wind and decided to give yams a try (although they are apparently not even closely related, yams and sweet potatoes both have a sweet flavor). I headed to my local Fry's for *gasp* sweet potatoes or yams or whatever and was thoroughly confused. Yams. Sweet potatoes. Next to each other? I thought they were the same thing? So I bought whatever they had labeled as yams and a few other things I didn't have on hand and got to work. If you don't rush right out and buy yams right now, you'll be sorry! This dish is GREAT! Here it is:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>J&J's Favorite Yam and Black Bean Burritos</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 large yams (I bought 2, but only ended up using 1.)</div><div style="text-align: justify;">1 tbsp. olive oil</div><div style="text-align: justify;">1 cup chopped onion</div><div style="text-align: justify;">2 tbsp. seeded and chopped red bell pepper</div><div style="text-align: justify;">1 small jalapeno, diced</div><div style="text-align: justify;">2 cloves garlic, chopped (I'm allergic, didn't use it.)</div><div style="text-align: justify;">1 cup diced tomato</div><div style="text-align: justify;">1 cup tomato salsa</div><div style="text-align: justify;">1 tsp. chile powder</div><div style="text-align: justify;">1 tsp. ground cumin (mmmmm...cumin.)</div><div style="text-align: justify;">1 15 oz. can of black beans, drained and rinsed (I used dry beans that I soaked and cooked myself. Sooooo much better! You can make a huge batch and freeze them for later!) </div><div style="text-align: justify;">2/3 cup chopped fresh cilantro (eh, didn't make the cut.)</div><div style="text-align: justify;">2 tbsp. lime juice</div><div style="text-align: justify;">1/2 tsp. salt</div><div style="text-align: justify;">1/4-1/2 tsp. black pepper</div><div style="text-align: justify;">8 rice or hemp tortillas (hahahahahahaha! We all know that rice tortillas are a joke! I used corn.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There are two ways you can prepare the yams for this recipe: prick the yams all over with a fork, bake in the oven at 400 degrees until soft, but not mushy (this is what I did); or prick them with a fork and microwave until soft, 5 to 6 minutes on high.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">While the yams bake ( I waited until they were done, it took at least an hour in the oven), heat a large skillet over medium-high heat and saute the onion in the olive oil until soft, 3 to 4 minutes. Add the red bell pepper and jalapeno and continue sauteing for another 3 to 4 minutes, or until the pepper becomes soft. Add the garlic and cook for 1 minute. Peel the yams, cut into cubes, and add to the vegetable mixture. Add the tomatoes, salsa, spices, black beans, cilantro and lime juice. Heat through. Season to taste with any additional salt or black pepper. Heat your choice of tortillas and dig in! (I also added avocado on top!)</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
These mini burritos/tacos have such an interesting spicy/sweet flavor! So yummy! I have more respect for yams now, but sweet potatoes can still suck it! Enjoy!</div><div style="text-align: justify;"><br />
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</div>The Holly Lamahttp://www.blogger.com/profile/09276519707234632451noreply@blogger.com4tag:blogger.com,1999:blog-4153406824245154014.post-51850209622154039532010-12-12T18:54:00.000-08:002010-12-12T18:59:53.041-08:00allrecipes.comSince having Taryn, I've received many meals from friends and family. A friend of mine who was admittedly nervous about finding gluten/dairy free recipes made me my favorite meal thus far. She used allrecipes.com for her inspiration. She served us Lime Chicken Soft Tacos simply using corn tortillas and tofutti sour cream in place of their gluten/dairy filled counterparts. She also used cilantro instead of oregano. These soft tacos were super tasty. She made us No Bake Chocolate Oat Bars for dessert using Earth Balance instead of butter and dairy free chocolate chips. These cookie bars were delicious! I ate way too many. Enjoy!<br /><br /><a href="http://allrecipes.com/Recipe/Lime-Chicken-Soft-Tacos/Detail.aspx">http://allrecipes.com/Recipe/Lime-Chicken-Soft-Tacos/Detail.aspx</a><br /><a href="http://allrecipes.com/Recipe/No-Bake-Chocolate-Oat-Bars/Detail.aspx">http://allrecipes.com/Recipe/No-Bake-Chocolate-Oat-Bars/Detail.aspx</a>Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-75353225911964265932010-11-21T14:22:00.000-08:002010-11-21T14:27:44.405-08:00Gluten Free BasicsStore bought items:<br />Pamela's mixes are the best (breads, cakes, cookies, muffins, etc)<br />Glutino's pizza crust<br />Glutino's pretzels (are the bomb)<br />Udi's gluten free bread<br />Kinnikinnick buns (hot dog and hamburger)<br />Trader Joe's Gluten free spaghetti, penne and rotini<br />Trader Joe's brown rice tortillas<br />Cherrybrook Kitchen mixes are good<br />Chebe mixes are good (pizza dough is good, but has to be baked beforehand)<br /><br />Eating out:<br />We've been doing this now for a few years and have found a few safe places to eat that everyone in our family can enjoy. Chinese food places and mexican food places and generally safe (just ask lots of questions and use substitutions if necessary, ie ask for a corn tortilla instead of a flour one)<br /><br />PF Changs and Outback Steakhouse have gluten free menus<br />Olive Garden now has a gluten free pasta option<br />In and Out (Order your hamburger protein style and they wrap it in lettuce for you. Their fries are also gluten free (most places' fries are not))<br />Cookies From Home now has a line of cookies and brownies that are gluten free<br />Picazzo's (A pizza place) has a gluten free pizza crust and dessert (I think a cookie). You can also buy pizza dough from them.<br /><br />Cookbooks and Recipes:<br />Most cookbooks are stupid because they say things like, "Use your favorite gluten free flour mix." That's not helpful. However my favorite gluten free flour mix happens to be equal parts tapioca starch, brown rice flour and sorghum flour. I use this mix when I'm changing a glutenful recipe and substituting. I find Sunflower has pretty good prices on these flours if you buy them from the bins and bag them yourself. Also, buying a wheat grinder or vitamix is helpful. We use our grinder to make our own brown rice flour all of the time. It's cheaper that way. You will need Xanthan Gum for all of your baking so just suck it up and buy it. Without it nothing has the right consistency.<br /><br />I find I get most of my recipes on blogs and in a great magazine called Living Without. I highly recommend getting a subscription to that magazine. You can pick it up at Whole Foods or Sunflower to check it out before buying it. I also have a lot of luck with Vegetarian Magazines as most recipes are gluten free.<br /><br />My favorite gluten free blogs are:<br /><a href="http://glutenfreetogether.blogspot.com/">http://glutenfreetogether.blogspot.com</a> (This is actually my friend's blog and she, myself and another girlfriend of mine share gluten free advice and recipes on it.)<br /><a href="http://www.elanaspantry.com/">http://www.elanaspantry.com/</a><br /><a href="http://glutenfreegirl.blogspot.com/">http://glutenfreegirl.blogspot.com/</a><br /><a href="http://glutenfreegoddess.blogspot.com/">http://glutenfreegoddess.blogspot.com/</a><br /><a href="http://www.thehealthycookingcoach.com/">http://www.thehealthycookingcoach.com/</a> (I've taken a class from this woman and have her dessert cookbook. Her stuff is delicious. She's local too and offers classes often.)<br /><br />Here are links to my favorite, most used Gluten free recipes...<br />Brownies <a href="http://glutenfreegirl.blogspot.com/2007/05/brownies-gluten-free.html">http://glutenfreegirl.blogspot.com/2007/05/brownies-gluten-free.html</a><br />Chocolate Chip Cookies <a href="http://gingerlemongirl.blogspot.com/2009/08/gluten-free-chocolate-chip-cookies.html">http://gingerlemongirl.blogspot.com/2009/08/gluten-free-chocolate-chip-cookies.html</a><br />Gluten Free Bread <a href="http://iamglutenfree.blogspot.com/2006/04/homemade-gluten-free-bread.html">http://iamglutenfree.blogspot.com/2006/04/homemade-gluten-free-bread.html</a><br /><br /><span style="color:#336666;">Ryan’s Favorite Gluten Free Pancake Mix (we adapted this ourselves from one of Becky's recipes)<br /><br />1 C brown rice flour<br />3T tapioca flour<br />1/3 C potato starch<br />1T sugar<br />1 1/2 t baking powder<br />1/2t salt<br />½ t xanthan gum<br /><br />Mix a large batch of dry ingredients and keep in a canister. When ready to make pancakes use:<br /><br />1 C dry pancake mix<br />1 egg<br />1 ½ T oil<br />Milk until smooth </span>Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com2tag:blogger.com,1999:blog-4153406824245154014.post-71833388598153067272010-11-17T10:22:00.000-08:002010-11-17T10:31:22.024-08:00ThanksgivingI'm in full Thanksgiving mode, although I know April could give a flying... Anyway. I'm in search of a couple of great recipes which I deftly avoided last year:<div><br /><div>Pie Crust</div><div>Dinner Roll</div><div><br /></div><div>Eek. I know. A bazillion recipes to choose from so I was wondering if anyone had any tried and true on the back burner. For rolls, I was looking at <a href="http://www.artofglutenfreebaking.com/2009/11/dinner-rolls-gluten-free-revised-22810/">this</a> recipe which sounds comparable to the "butt rolls" served at my in-laws. As far as pie crust goes, I'm overwhelmed. I'm seriously considering buying a premade shell unless someone wants to scare me off from that. Little D wants a strawberry pie (out of season, of course, he was not interested in any of the many fall selections I offered) and I'm making a pumpkin pie so I don't want to kill myself baking. Plus I'm hangin' with one of my favorite ladies on the Wednesday before.</div><div><br /></div><div>For anyone looking for something yummy, I made <a href="http://glutenfreegoddess.blogspot.com/2005/12/maple-frosted-pumpkin-cake.html">this</a> Pumpkin Cake from the Gluten Free Goddess for Little C's birthday and it was decidedly un-GF tasting and super delicious. For my CF sisters, I'm not up on my dairy-free frostings, so I'll let you handle that issue if you wish.</div></div><div><br /></div><div>Help a sister out?</div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com4tag:blogger.com,1999:blog-4153406824245154014.post-195383629326831472010-10-04T17:02:00.000-07:002011-03-14T13:55:48.294-07:00Curried Sweet Potato Pancakes with Quinoa and Grilled Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2j-bzbdhnvu19ZYd9O6Vu7JiKZJjXPo-BvkedNHQhrvWjJgX3CwSHMSVuBQUO9zY7GTBSUZTe-VKuyQ_z594a62qjeTcIt4N2QRDMWEDBq5P0HG7RXkaEGdj3DPnMlzFLQpdhXsqh1yA/s1600/IMG_0760.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2j-bzbdhnvu19ZYd9O6Vu7JiKZJjXPo-BvkedNHQhrvWjJgX3CwSHMSVuBQUO9zY7GTBSUZTe-VKuyQ_z594a62qjeTcIt4N2QRDMWEDBq5P0HG7RXkaEGdj3DPnMlzFLQpdhXsqh1yA/s400/IMG_0760.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584042109672077618" /></a><div style="text-align: center;">Unappealing iPhone photo of a delicious meal</div><div style="text-align: center;"><br /></div>Since we're poor, I can't waste any food right now. But that doesn't mean we should eat crap, right? Well, sometimes it does. But not this time! The other night I was feeling sick to my stomach. I just couldn't eat rice pasta with marinara sauce again, but I had nothing in the fridge and one more day until Hubs got paid. What to do? I pulled out the perishables that were soon to perish: green onions, sweet potatoes, baking potatoes, asparagus. Then I pulled out my trusty iPhone and got to work.<div><br /><div>Found <a href="http://www.epicurious.com/recipes/food/views/Sweet-Potato-Cakes-with-Mango-Pineapple-Chutney-357393">this</a> recipe for Sweet Potato Pancakes and altered it thusly:</div><div><br /></div><div><div>Potato cakes:</div><div>1 8-ounce red-skinned sweet potato (yam)</div><div>1 8-ounce russet potato</div><div>4 green onions</div><div>2 large eggs, beaten to blend</div><div>1 tablespoon all purpose GF flour</div><div>2 teaspoons curry powder</div><div>1 teaspoon sea salt</div><div>2 tablespoons vegetable oil</div><div><br /></div><div><div>For potato cakes: </div><div>Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Chop the white part of green onions finely and discard rest or reserve for garnish. Place grated potatoes and green onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, flour, curry powder, and sea salt; mix to incorporate evenly.</div><div>Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.</div><div><br /></div><div>The recipe also includes a recipe for mango chutney and recommends using plain greek yogurt as well. I had neither with the first try and it was yummy enough for me to make again. It was even better the second time with the yogurt and some pre-made chutney from TJs that is not certified GF. </div></div><div><br /></div><div>I served it with some asparagus that I coated in olive oil and sea salt and grilled on the old Foreman grill for about 8 minutes, and some quinoa that I cooked with vegetable stock (no water!).</div><div><br /></div><div>This is destined to become a regular in our rotation.</div><div><br /></div></div></div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-67406503381178541572010-10-04T16:45:00.000-07:002010-10-04T16:52:51.331-07:00Special StuffAlmond Flour:<div><span class="Apple-tab-span" style="white-space:pre"> </span><span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><a href="http://store.honeyvillegrain.com/">http://store.honeyvillegrain.com</a></span></div><div><span class="Apple-style-span" style="font-family: Helvetica; font-size: medium; "><a href="http://store.honeyvillegrain.com/"></a></span><span class="Apple-tab-span" style="white-space:pre"> </span>Honeyville Grain is having a sale. Sorry it's ending tomorrow! 15% off if you enter the <span class="Apple-tab-span" style="white-space:pre"> </span>coupon code, "FALL". This is where I get my almond flour. It very fine and great for baking, <span class="Apple-tab-span" style="white-space:pre"> </span>better than any I've tried in the stores. It's a BIG BAG. You'd probably have to freeze half and <span class="Apple-tab-span" style="white-space:pre"> </span>refrigerate the other half.</div><div>Bakery Goodies:</div><div><span class="Apple-tab-span" style="white-space:pre"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; "><a shape="rect" href="http://r20.rs6.net/tn.jsp?llr=j5bosudab&et=1103745615145&s=45&e=001ii91CsxXuhMd8cM3xe-ff1lqzAZznE1f9BlC6N4r4SldcwJmJPP50mzah0KQlJruCfmRsqVHxOVGlucmRHpGy7Q9UCeZN1szs7f4ik6eFoAhNtxvrJzolg==" target="_blank">www.gfcountrystore.com</a></span></div><div><span class="Apple-tab-span" style="white-space:pre"></span><span class="Apple-tab-span" style="white-space:pre"> </span>Free samples of seasonal cupcakes at the Gluten Free Country Store in Gilbert.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>Saturday, October 16 10am-2pm.</div><div><br /></div><div><span class="Apple-tab-span" style="white-space:pre"></span></div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-76140867440090044702010-09-27T12:13:00.000-07:002010-09-27T12:16:06.186-07:00Vacationing and Eating OutMy family is going to California in two weeks and I'm starting to get nervous about food because we are going with lots of family that can eat anything. I know Disneyland has a food allergy guide (but where do I get it?), and I know I am pretty safe with Mexican food and Chinese food. I've also had success with Olive Garden's new gluten free pasta. But, what else is there? Any ideas? Or any knowledge about places in the Anaheim, CA area where we can eat sans problems (dairy and gluten allergies)?Aprilhttp://www.blogger.com/profile/10523318718290287586noreply@blogger.com6tag:blogger.com,1999:blog-4153406824245154014.post-72600038991932892592010-08-26T19:52:00.000-07:002010-08-26T19:56:14.875-07:00Least Favorite<div style="text-align: center;">Sometimes convenience items are not convenient. I don't know if you have tried this item:</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtNOMAvbpCjCLzsQEl970KqF3Fy4ivApSy1Coz59Oldb4_aYKhJchNqWb6fJH-vqRrj903DSFKUXkOi44xoPR0-1GFgvUTm_6rOG-sXDkawkcLDzyJtAlWIFkXOqoeL3S8X-lmWwWq9U/s400/frostingmix_vanilla_tub.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5509917739356195362" /></div><div>But if you have, I'm so, so sorry for you. This IS NOT FROSTING. It is corn syrup goo. It is not spreadable or edible. Blech.</div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-7643445172188503972010-08-21T22:47:00.000-07:002010-08-22T00:17:34.203-07:00My Favorite Things<div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>I thought I'd write a post in honor of my newly GF (maybe temporarily) friend, Jenni. She recently made a ton of desserts for her celiac mom's birthday party and asked for my favorite recipes. Here are my top 4 with my recipe fixes:<div style="text-align: center;"><br /></div><div>#4 Chocolate Cupcakes with Peppermint Buttercream Frosting</div><div>My chocolate cake recipe originally comes from <a href="http://www.theartofglutenfreecooking.com/2007/10/zut-alors-petits-fours.html">this site</a> , The Art of Gluten Free Co</div><div>oking, but I tweaked it to make it taste more chocolatey and less GF tasting.</div><div><br /></div><div>Chocolate Genoise</div><div><div>16 tablespoons (2 sticks or 8 oz.) unsalted butter</div><div>4 ounces semi-sweet (62%) quality chocolate, finely chopped</div><div>4 tablespoons sweet sorghum flour</div><div>2 tablespoons almond flour</div><div>5 tablespoons cornstarch</div><div>3 tablespoons tapioca flour</div><div>2 tablespoons cocoa powder</div><div>2 teaspoons baking powder</div><div>3 teaspoons guar gum</div><div>8 eggs</div><div>1 cup + 2 tablespoon granulated sugar</div><div><br /></div><div><br /></div><div>Preheat oven to 350° F. Spray muffin tins with nonstick spray or line with papers.</div><div style="text-align: center;"><br /></div><div>Combine dry ingredients into a medium bowl and whisk until thoroughly incorporated. Melt butter and finely chopped chocolate in a microwave safe bowl using 30 second intervals and stirring very well in between until chocolate is completely melted. Be careful not to overheat. Now pour the butter/chocolate mixture over your dry ingredients, whisk until smooth</div><div>and set aside.</div><div><br /></div><div>In a stand up mixer with the whisk attachment, whip the eggs and the granulated sugar until it is thick and mousse-like in texture, about 5 minutes.</div><div style="text-align: center;"><br /></div><div>Pour your butter mixture into the eggs and with the mixer on high, whip for 30 seconds. Immediately pour the batter into your prepared cupcake tins and bake at 350°F for 15-20 minutes. The cake should feel like a delicate sponge when touched with your finger. Allow to cool completely in the pan. Resist the urge to eat one straight out of the oven. You'll burn your mouth and it won't really even taste good.</div></div><div style="text-align: center;"><br /></div><div>Peppermint Buttercream</div><div>1 cup unsalted butter, firm and slightly cold</div><div>pinch of coarse salt</div><div>3 1/2 cups powdered sugar</div><div>1 tsp vanilla extract</div><div>2 tsp peppermint extract</div><div>mess of crushed peppermint candies (1/4 cup? to taste)</div><div>milk for consistency</div><div><br /></div><div>In a stand up mixer with paddle on medium setting, beat butter and salt until creamy. Reduce speed and add powdered sugar slowly, scraping down sides of bowl, un</div><div>til combined. Add vanilla and mint extracts. Don't skip the vanilla. Add peppermint candies and beat until combined. Add milk until desired consistency is reached.</div><div style="text-align: center;"><br /></div><div>I like to poke a hole in the top of each cake with my pinky and pipe frosting into the hole as well as on top, but you need a wide tip to do that or the candies get stuck.</div><div><br /></div><div>For CF, maybe try to alter <a href="http://www.chow.com/recipes/10856-vegan-fluffy-buttercream-frosting">this</a>? I don't know. I haven't had any luck with CF frosting.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpUKc1GmfSzjnQfSruLXWzlol7VEqbZ4rOsdlHWGWTS2mD4ZHgAUDw1XDk9HVN4tJ9y-RUOFgEVA-Q-aiADLxas9nhzfPLe53uZeRfZjNtHSY8QUmQ8Sa8bd9yjakMwXmIYuNXmRSHf_8/s400/DSCN0490.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508129224583361890" /><div style="text-align: center;"><br /></div></div><div>#3 Peanut Butter Cookies with Chocolate Chips</div><div>From <a href="http://allrecipes.com/Recipe/Gluten-free-Peanut-Butter-Cookies/Detail.aspx">this</a> recipe on Allrecipes.com.</div><div><span class="Apple-style-span" style="line-height: 25px; "><br /></span></div><div><span class="Apple-style-span" style="line-height: 25px; ">Flourless Peanut Butter Cookies<br />2 cups sugar (I like 1c brown and 1c white)</span></div><div><span class="Apple-style-span" style="line-height: 25px; ">2 cups natural peanut butter (nonnatural won't cut it)<br />4 eggs beaten1 tsp gluten free vanilla (optional)<br />2 cups chocolate chips<br /><br />Preheat oven to 350 degrees<br />Prepare pans by greasing or use parchment paper or silicone baking sheet.<br />Combine sugar, peanut butter, eggs and vanilla. Mix in chocolate chips. Dough will be very sticky.<br />Spoon onto prepared cookie sheets. Small cookies work best.<br />Bake for 10-12 minutes.Leave on tray for 5 minutes before transferring to cooling rack.</span></div><div><br /></div><div><br /></div><div>#2 Brownies</div><div>Altered from <a href="http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html">this</a> recipe at Gluten Free Goddess.</div><div><br /></div><div><div>5 ounces finely chopped Belgian dark chocolate </div><div>1/2 cup butter or vegan margarine such as Smart Balance (or Spectrum Organic Shortening)</div><div>2 organic eggs</div><div>1 cup packed organic light brown sugar</div><div>1/2 cup almond flour</div><div>1/4 sorghum</div><div>1/2 teaspoon fine sea salt</div><div>1/4 teaspoon baking soda</div><div>2 teaspoons vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)</div><div>1/2 cup extra semi-sweet chocolate chips for the top, if desired</div><div><br /></div><div>Preheat oven to 350 degrees F. Line brownie pan with foil and lightly oil the bottom or use nonstick spray.</div><div style="text-align: center;"><br /></div><div>In a microwave safe bowl, melt butter and chocolate at 30 second intervals, stirring in between until chocolate is completely melted. Set aside.</div><div><br /></div><div>In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.</div><div><br /></div><div>Add melted butter/chocolate mixture into the egg/sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.</div><div style="text-align: center;"><br /></div><div>In a bowl, whisk the dry ingredients: almond flour, sorghum, fine sea salt and baking soda. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.</div><div><br /></div><div>Pour batter into prepared pan and strike pan on counter to even batter out.</div><div><br /></div><div>Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.</div><div><br /></div><div>Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. </div><div style="text-align: center;"><br /></div><div>Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting. Don't eat them hot! They're best chilled.</div><div><br /></div></div><div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrKnIihQugINRxKZ2QpRyuCtrShZ3OGN2y_7PS8Gm4Y-AoNcrs0hyphenhyphenyKKfH51unJ-f_sdYbygn8HiHr9YTuU4i2F73wEav5f2H_mCSCn7lhP5sUjR96cqtiUBq3hGimvdyvXCXvanMCIw/s400/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5508129409575967378" /></div></div><div>#1 Pistachio Cake with Honey Buttercream Frosting</div><div style="text-align: center;"><br /></div><div>I came up with this beaut after searching for a pistachio cake recipe for my dad and finding only recipes that called for 3 (!) cups of flour. I doubt I have to tell any of you that the less flour involved in GF baking, the better. So I altered an old <a href="http://www.eatingwell.com/recipes/flourless_honey_almond_cake.html">flourless standby</a> instead. This cake is my crowning glory because I DON'T EVEN LIKE PISTACHIOS! But this cake is addictive! If you do like pistachios, you will probably be kissing my feet for this one.</div><div><br /></div><div><div>CAKE</div><div>1 cup processed pistachios (Trader Joe's has shelled, unsalted nutmeats)</div><div>3/4 cup almond flour</div><div>4 large eggs, <span class="Apple-style-span" style="color:#FF0000;">at room temperature</span>, separated</div><div>1/2 cup honey</div><div>1 teaspoon vanilla extract</div><div>1/2 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div><br /></div><div>PREPARATION</div><div>Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.</div><div>Process pistachios in a food processor or blender until finely ground. Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and pistachios and beat on low until combined.</div><div>Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.</div><div>Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.</div><div><br /></div></div><div>Honey Buttercream</div><div><br /></div><div><div>1 cup unsalted butter, firm and slightly cold</div><div>pinch of coarse salt</div><div>3 1/2 cups powdered sugar</div><div>3 tsp vanilla extract</div><div>1/3 cup honey</div><div>milk for consistency</div><div><br /></div><div>In a stand up mixer with paddle on medium setting, beat butter and salt until creamy. Reduce speed and add powdered sugar slowly, scraping down sides of bowl, until combined. Add vanilla. Add honey and beat until combined. Add milk until desired consistency is reached.</div></div><div><br /></div><div>I like to carefully slice the cake after it's cooled to turn it into a layer cake and put a nice, thick layer of buttercream in the middle. Then do a light crumb coat of frosting, refrigerate for at least an hour, and them slop the rest of the frosting on that bad boy and go to town.</div><div><br /></div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com0tag:blogger.com,1999:blog-4153406824245154014.post-23231664718297371832010-07-24T17:38:00.000-07:002010-10-04T17:33:36.132-07:00Olive Garden Eat Your Heart Out!So, I have yet to try any recipes from my new book. I did go grocery shopping and while I got tons of great, tasty stuff, (I went when I was hungry...yummy for the tummy, but not so happy for the bank account) I didn't get anything that I needed for ANY of the new recipes.<br /><br />Anyhoo, I had been craving chicken alfredo for quite some time. I don't think I've had that meal since I was living in Tucson and went to Macaroni Grill, ate delicious chicken alfredo and subsequently became violently ill afterward. I've stayed away from it since. I don't think I need to tell you why.<br /><br />A couple of weeks ago, Brad was camping with the dogs and I was alone for a couple days. Really alone. It's different when there aren't even any animals to babble to. I really enjoyed it for the first couple of days, but then I got lonely, bored and inventive! Alfredo sauce? Who did I think I was? I don't even remotely know how to make such a luxurious sauce much less one without a ton of gut-wrenching dairy! But I popped on some tunes, poured myself a glass of wine and rolled up my sleeves. I browsed a few recipes online. The dairy-free, vegan sauces sounded horrid and the traditional ones made my stomach turn. So this is what I did:<br /><br />1/4 c. Earth Balance<br />1 can coconut milk (in loo of the heavy cream)<br />4-5 baby bella mushrooms<br />2 chicken breasts<br />1 1/4 c. shredded cheddar style goat cheese from TJs<br />8 leaves fresh basil (from my herb garden yay!)<br />Salt and Pepper to taste<br /><br />Cut chicken into bite size pieces and cook in a little olive oil. Melt earth balance and saute the mushrooms and half of the basil. Add coconut milk and bring to a boil. Turn down to low heat, add chicken, S&P and rest of basil. Slowly stir in goat cheese. I also added a dash of xanthan gum because I was afraid it wouldn't thicken, but in retrospect, I don't think that was necessary. Let simmer on low heat and sauce will thicken nicely on it's own. Add your GF noodles to the water you've so thoughtfully already started boiling!<br /><br />One word: YUM! It was divine! It was heavenly! It was rich and creamy! It did NOT cause a night bowing to the porcelain god! I am grateful for goats! Take that cows!The Holly Lamahttp://www.blogger.com/profile/09276519707234632451noreply@blogger.com2tag:blogger.com,1999:blog-4153406824245154014.post-47881490050215233152010-07-17T23:36:00.000-07:002010-07-17T23:54:53.210-07:00Petit Fours<div style="text-align: center;"><br /></div><div style="text-align: center;">Oh hell, yeah. I made these.</div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 130px; height: 78px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYa3qQ70LhzkhD1jneHMfjKBxFjUEVw6DXSDcX1uX6U0XkJceRoYgp9aZigFXlmYo-AsWfFvw_aW_-UnMbOAAMMSevXBeH26Dsd4DlD6NwxhMEcGW5nh7Db4VwxXRepXvoex4SHpike3M/s400/35218_454281505459_753065459_6725501_7385554_s.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5495132256979435026" /><br /><div style="text-align: center;"></div><div><div style="text-align: left;">These were made with a layer of <a href="http://glutenfreemommy.com/strawberry-cake/">strawberry cake</a>, a layer of <a href="http://www.marthastewart.com/recipe/candace-nelson-strawberry-frosting">strawberry butter cream</a>, a layer of <a href="http://www.theartofglutenfreecooking.com/2007/10/zut-alors-petits-fours.html">chocolate cake</a> and then covered with <a href="http://allrecipes.com/Recipe/Shiny-Chocolate-Glaze/Detail.aspx?washelp=1&rid=1896063#1896063">chocolate icing</a>. The piping was done with a simple <a href="http://allrecipes.com/Recipe/Quick-and-Almost-Professional-Buttercream-Icing/Detail.aspx">buttercream</a> and the shimmery stuff is edible shimmer powder I got from Michael's.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I'm making them again for a friend's daughter's birthday party and have altered the recipe a bit. I felt the strawberry cake tasted too "GF" and the chocolate cake was not chocolatey enough. For the next round I adjusted the chocolate genoise recipe, subbing 2 tbl of almond meal for 2 of sorghum and 2 tbl of cocoa powder for 2 of the starches. The result was just what I was looking for. No one would suspect it was GF. I haven't done the strawberry yet, but I think I will adjust the plain genoise recipe by subbing in some almond meal, some strawberry jello and maybe some puree, but I hesitate because of the liquid content. Tricky business.</div><br /></div>Mairihttp://www.blogger.com/profile/16592106242870007098noreply@blogger.com1