Friday, December 31, 2010
Monday, December 27, 2010
Sunday, December 26, 2010
Tuesday, December 21, 2010
- Red Snapper Fillet with Spaghetti Squash, Saffron, and Tomato Cream by Cooking Gluten Free, Karen Robinson. This recipe takes a little more time, serves 6 and is well worth it!
- Spaghetti Squash Carbonara (Gluten Free) by ATX Gluten Free. This recipe is simple and delicious. My husband cooked this last night and it was awesome.
Wednesday, December 15, 2010
Friday, December 10, 2010
- 1/2 stick of butter
- 2 tablespoons olive oil
- 2 teaspoons of white or dark truffle oil
- 1/2 onion chopped
- 1 garlic clove, minced
- 1 1/2 cup celeriac, diced
- 1 1/4 cup quinoa
- 1 teaspoon dried thyme
- 1/2 cup dry white wine
- 8 cups vegetable or chicken stock
- 1/2 cup grated cheddar or cheese of choice
- 2 teaspoons dried oregano
- salt and pepper to taste
- Make the truffle butter: mix the butter, truffle oil, oregano, salt and pepper. Set aside.
- Saute the onions, garlic and diced celeriac in olive oil until lightly caramelized.
- Add the quinoa and thyme and cook it for another minute.
- Add and cook off the white wine.
- Add one cup stock, stirring constantly.
- Continue to feed stock into the quinoa little by little, "risotto style".
- When the quinoa is soft, remove from heat and stir in the truffle butter and cheese.
- Season with salt and pepper.
Thursday, December 9, 2010
Cooking a family favorite tonight! I usually use a can of artichoke hearts in this recipe but I realized I was all out. Bummer! So I looked around the pantry to see what I could use instead. Ahh ha, I had some kalamata olives and a can of organic mushrooms. That should do the trick. If you don’t have olives you can use capers. And you can always use fresh sliced mushrooms. The whole idea on this recipe is to use what you have in your kitchen. Be creative and avoid making any extra trips to the grocery store. We moms spend enough time there as it is. This recipe is quick and easy and always delicious with a glass of white wine and some steamed broccoli.
If you have leftovers for the next day use the cuisinart to grind the chicken, add a little mayo and make one of the best chicken sandwiches.
- 2 tablespoons Bob’s Red Mill All purpose baking flour
- 1 package of boneless skinless chicken thighs
- 2 tablespoons olive oil
- Sea Salt & Pepper to taste
- 1 4oz can of Giorgio organic Pieces & stems mushrooms
- 1 teaspoon of oregano
- ¼ cup Kalamata olives without pits
- ¾ cup white wine (used Pinot Grigio)
- Rinse chicken in cold water and pat dry.
- Put flour in gallon size ziplock bag and place chicken inside and shake to lightly coat chicken.
- Heat oil on med-high heat in large frying pan and place chicken in pan. Sprinkle with sea salt, pepper and oregano. Cook for about 9 minutes per side on medium heat.
- Add olives, mushrooms and wine and simmer on medium heat for 10 minutes. Lower the heat to medium low, cover and simmer an additional 20 minutes.
Tuesday, December 7, 2010
The first thing I teach anyone who is new to the gluten free world or just wants to go on a cleaner diet is how to properly read product labels when grocery shopping and the importance of knowing which ingredients have gluten in them or could possibly have gluten in them. There are the easy and obvious ingredients and then there are the hidden ingredients that still so many will question. This can be a challenge in itself and then throw in the element of living in a foreign country and not knowing how to read the language. I hope to make this as simple as possible.
Avoid all the following:
English: Wheat, rye, barley, spelt, oats (unless GF oats), oat bran, malt, barley malt, soy sauce, hydrolyzed wheat protein, wheat maltodextrin, modified food starch—could be wheat starch, malt vinegar (not distilled), brewer’s yeast
Flavors(artificial and natural)—Gluten containing grains are rarely used in flavorings except in meat products and products that contain meat. Avoid buying any type of meat that is preseasoned!!
German: Weizen, Roggen, Gerste, buchstabierte, Hafer (es sei denn GF Hafer), Haferkleie, Malz, Gerstenmalz, Sojasoße, hydrolysierte Weizenprotein, Weizenmaltodextrin, geänderte Nahrung Stärke-konnte Weizenstärke, der Malzessig (nicht destilliert), Brauereihefe, Aromen (künstlich und natürlich)
Oats (unless GF oats)
Hafer (es sei denn GF hafer)
hydrolyzed wheat protein
modified food starch
geänderte Nahrung Stärke
malt vinegar (not distilled)
Malzessig (nicht destilliert)
Monday, December 6, 2010
It is strange to be disconnected from the world for more than a day or two but so worth it to have a mini vacation in one of the most picturesque places in the world, Garmisch, Germany. We stayed in the Military hotel, Edelweiss along with many of our closest friends for our command Christmas party. This place is a little slice of winter wonderland heaven, surrounded by incredible mountains tons of snow, skiing, sledding and the small Christmas Market that wasn’t much to talk about but nice to go for a mug of hot gluehwein at the end of your ski day. But still with all the great things this hotel has to over (to include Starbucks…ahhhh) it remains a challenge for the gluten free traveler. Just like any of our trips through Europe I pack a big cooler bag full of our necessities, goat milk for the boys, Udi’s bread, organic peanut butter, rice crackers and other gluten free snacks to get us through the weekend.
I’m pleased to say that the food we ate at the hotel for our Christmas party was great! I had the salmon that came with veggies and rice and it was fantastic! No problems with digestion. Yeah! All I had to avoid was the typical dinner rolls on the table and desert naturally was not an option for me. It was an apple strudel and looked delicious but there was no way that I was going to risk that. Luckily I brought along some of my homemade gluten free cookies so if I had a sweet tooth I would be covered. The next day we had lunch at the hotel, buffet style. There weren’t many options for me so I made a salad and had the veggie of the day, green beans. I could have had a sausage but didn’t want to risk getting one that had wheat fillers or wheat casings on it. When in doubt always opt out! That is my rule that keeps me safe when we are traveling.
I wasn’t so thrilled with the breakfast buffet that we had this morning . I brought my Udi’s bread with me as always and expected there to be a bread/pastry area where I could at least toast my bread and maybe get some slices of cheese or jam and that didn’t exist. I grabbed some scrambled eggs, fruit and a small salad. The eggs were horrible and must have been the powdered kind. Yuck! I couldn’t eat them but my youngest seemed to like them, so that was good. I sent my husband back in to get me some fried eggs to order and even those tasted horrible. Overall it was just bad and so frustrating on the lack of gluten free or uncontaminated options. If we stay there again I think we will go into town for breakfast and skip that buffet. Speaking of going into town to eat, one of the best Mexican restaurants called Sausalito’s is where we had dinner last night. This place is always packed so we were lucky to get in early with the kids to enjoy something that we rarely get living in Germany. We started off with the Nachos Grande… Mmmm. Again I played it on the safe side and ordered the steak with salad and it hit the spot. Their menu is not marked as a gluten free however there are choices that are on the safe side like the taco plate and corn tortilla enchiladas.
Overall the weekend was a success with no food attacks. Our biggest battle was the après party headache from all the wine, go figure. We are definitely going to plan another trip back and seek out more restaurants.
Note on Udi’s bread: For those of you who are military living overseas and wondering if you can get Udi’s bread… Yes you can order it direct from the The Gluten Free Palace to your APO/FPO address. They do an outstanding job of packing it up in a cooler box with ice packs and put a rush on the order so your bread arrives fresh. I was super impressed with the company!
Wednesday, December 1, 2010
- 1 3/4 cup Pamela's Baking & Pancake Mix
- 1 teaspoon of aluminum free soda (used Bob's Red Mill)
- 1/2 teaspoon salt
- 2-3 tablespoons of flax seed meal (optional)
- 1/2 teaspoon xanthan gum
- 1/2 cup ghee
- 1/4 cup peanut butter
- 1/4 cup almond butter
- 1/4 cup raw organic sugar
- 1 1/2 teaspoons powdered stevia
- 1/2 cup brown sugar
- 1 unbeaten egg
- 2 tablespoons milk (used organic Almond milk)
- 1 teaspoon gluten free vanilla
- Approx 3 dozen Hershey's milk chocolate kisses (used the Almond Hershey's kisses)
- Blend dry ingredients flour to xantham gum in med size mixing bowl.
- Cream wet indgredients from ghee to sugar in a large mixing bowl.
- Add egg, milk and vanilla.
- Now blend in dry ingredients gradually.
- Shape into balls and roll in small bowl of raw sugar to coat.
- Place on ungreased cookie sheet.
- Bake at 375 degrees F for 8 to 9 minutes.
- Remove from oven and immediately place one Hershey's Choc Kiss on each one mushing down into the cookie. After it sits for a bit the choc will get soft and you can twist it down a bit more to ensure it is set in good.
Tuesday, November 30, 2010
Monday, November 29, 2010
Sunday, November 28, 2010
- 750ml - 1L red wine (a bottle) - something inexpensive, full-bodied and fruity - we used Burgundy
- 2 cinnamon sticks broken in half
- 16 whole cloves
- 1 orange cut into slices
- 8 Tbsp agave syrup
- 3/4 tsp ground allspice
- 3/4 tsp nutmeg
- 3/4 tsp coriander
- 1 cup water
Thursday, November 25, 2010
Tuesday, November 23, 2010
Saturday, November 20, 2010
Friday, November 19, 2010
- 3 3/4 Cup Gluten Free All Purpose Baking Flour
- 1 cup organic coconut crystals (sweetener)
- 2 sticks + 2 tablespoons of organic unsalted butter
- 4 teaspoons baking powder, Bob's Red Mill aluminum free
- 1 teaspoon almond extract
- 3 1/2 large red apples of choice (we used pink lady apples) sliced & peeled
- 1 1/2 cups of organic apple sauce
- 1 cup heavy cream/whipping cream
- 1 egg
- Preheat oven to 400 degrees F.
- In a large mixing bowl mix flour, coconut crystals, butter, baking powder, and almond extract together with hand mixer until mixture is crumbly.
- Prepare 8 or 9 inch spring form cake pan by lining the bottom with parchment paper and buttering the sides.
- Place 1/2 of flour mixture in the bottom of the pan.
- Layer the apples on top of the flour layer and the apple sauce on top of the apples.
- Place remaining flour mixture on top and bake in oven for 30 minutes.
- Meanwhile mix the cream and egg with a fork and set aside until the cake is done then pour the cream mixture on top and return to oven for an additional 15 minutes.
- Let the cake cool for at least 1 to 2 hours before slicing and serving.
Wednesday, November 17, 2010
- 1 onion finely chopped
- 1 1/2 cups pumpkin puree
- 2 tablespoons olive oil
- 1 garlic clove crushed
- 1/2 teaspoon ground coriander
- 1 tsp ground cumin
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 3 to 4 small potatoes (red or white) diced
- 4 cups vegetable broth
- 125 ml white wine
- 1/2 cup cream (organic half and half)
- Pumpkin seeds
- Pumpkin oil
Monday, November 15, 2010
- 1/3 cup organic agave syrup
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 teaspoon of xanthan gum
- 1/2 cup Bob's Red Mill GF All purpose baking flour
- 1 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
- 1/4 cup flax seed meal
- 2 tablespoons of organic butter, melted
- 1 large egg
- 1 cup of Almond milk, vanilla (or any milk of choice)
- Preheat oven to 400 degrees F. Butter or oil an 8 inch baking dish.
- Combine baking soda, salt, zanthan gum, flour mix, and Mighty Tasty Hot Cereal, flaxseed meal in a medium bowl.
- Combine butter, egg, agave and milk in small bowl.
- Slowly add the egg mixture to the flour mixture until blended.
- Poor batter into prepared baking dish and bake for 20-25 minutes, or until toothpick tests clean.
- Serve for breakfast or with your favorite stew or soup.
Sunday, November 14, 2010
Friday, November 12, 2010
- 1 cup of almond milk (or milk of choice)
- 1 teaspoon cinnamon
- 1 lime (peel about 4 slices off the lime)
- 1 teaspoon gluten free vanilla (optional)
- 1/4 cup of gluten free oats
- 1/8 cup of Pocono Cream of Buckwheat
- Favorite fruit of choice (applesauce, blueberry sauce, blueberries, or dried cranberries)
- 1 package of pre-made puff pastry
- 1 package of nitrate free bacon, cooked until crispy and broken into 1 inch pieces
- 1 small chunk of cheddar cheese sliced into small chunks
Take one strip of puff pastry, one piece of bacon and one chunk of cheese and roll it up. Place on baking sheet. Bake for 10-12 minutes until golden brown on top. Serve with your favorite GF honey mustard.
Wednesday, November 10, 2010
- 1 3/4 cup Bob's Red Mill all purpose flour or Pamelas Baking mix
- 1 teaspoon baking soda (used Bob's Red Mill)
- 1 teaspoon zanthan gum
- 1/2 teaspoon cinnamon
- 1/4 teaspoon gluten free baking powder (used Bob's Red Mill)
- 1/4 teaspoon cloves
- 1/8 teaspoon nutmeg
- Pinch of ginger
- 1/3 cup unsalted butter
- 3/4 cup agave syrup (if you want it sweeter try 1 cup)
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk (used Almond milk)
- Optional: Cinnamon sugar to sprinkle on top
Preheat over to 350 degrees. Prepare muffin tins with cupcake liners.