Simple Baked French Toast

Yum! Recipe here.

Surprise! Vinegar Pie

One of our friends on Twitter is Shirley Braden (@Shirleyfge).  She has some absolutely amazing recipes on her blog: Gluten Free Easily and I suggest you try some of them.  Definitely delicious. 

Vinegar Pie
(Click here for a printable version of this recipe.)

1 ½ cups granulated sugar
8 tbsp butter, melted and slightly cooled (dairy-free butter should work)
3 large or extra large eggs
¼ cup plus 2 tbsp flour (I used my gluten-free flour mix*)
2 tbsp apple cider vinegar
1 tbsp vanilla extract

*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. If you’re not gluten free, you may use all-purpose flour.

Preheat oven to to 300 degrees Fahrenheit. Grease 9-inch pie plate very well.

Melt butter. Set aside to cool slightly. While butter is cooling, add other ingredients to mixing bowl. Add butter.

Using electric mixer, beat on high for one minute or until well blended and smooth. (It will look a lot like yellow cake batter.) Pour into greased pie plate.

Bake at 300 degrees for about 50 minutes until top forms a golden crust (center should still be slightly liquid). Cool completely before cutting and serve at room temperature (or cold per preference).

Chutney: Try it; you just might like it.

Chutney was the name of the game this year. I like to give edible gifts to my family and friends during the holidays. I like to find something that I've always wanted to try making, but never really gotten around to whipping up. So, this year I had a kitchen overflowing with chutney. In the end I had four different kinds, each very distinctive.

Spicy Cranberry-Blueberry Chutney

(adapted from a recipe found at foodnetwork.com)

6 cups fresh cranberries

2 cups frozen blueberries

2 shallots, minced

2 jalapeno peppers, seeded and minced

*Leave the seeds for a super spicy chutney!

2 cloves garlic, minced

1 1/2 cups light brown sugar, packed

1 1/2 cups granulated sugar

1 1/2 cups red-wine vinegar

2 tbsp. minced fresh ginger

2 tbsp. whole mustard seeds

1 tbsp. minced orange zest

1 tbsp. minced lemon zest

2 tsp. salt

Combine all ingredients in a large saucepan. Mix so cranberries and blueberries are covered. Place over high heat, and bring to a boil. Simmer, uncovered, stirring often until the berries have broken down and everything has become nice and gooey. You'll be able to hear the cranberries popping during this time. As I made it, the sound was like that of popping popcorn. The mixture will start to thicken. Continue simmering and stirring occasionally for another 10-15 minutes. Let cool completely. The mixture will continue to thicken as it cools.

Once cool, ladle the chutney into clean jars and refrigerate. Chutney can be kept refrigerated in an airtight container for up to 1 month.

What do I do with it now?

• Serve with a peppercorn pork-tenderloin
• Add as a spicy-sweet addition to a cheese and cracker plate
• Spread it on ham sandwiches. Especially those post-holiday ham leftovers' sandwiches.

Pear & Tomato Chutney

(adapted from a recipe found at cooks.com)

2 (20 oz.) cans pears, one drained, one undrained

1 (20 oz.) can whole, peeled tomatoes, undrained

1 medium green pepper, seeded & finely diced

1 medium onion, peeled & chopped

1 cup granulated sugar

1/2 cup apple cider vinegar

1 tsp. salt

1/2 tsp. ground ginger

1/2 tsp. whole mustard seeds

1/8 tsp. cayenne pepper

1 small can pimento, chopped.

Combine all ingredients, except for pimento, in a large pot. Mix to combine. Place over medium-high heat and bring to a boil, stirring frequently. Reduce heat and simmer for about 1 hour, stirring occasionally. Use the edge of a spoon to break up the pears and tomatoes into smaller chunks. Once mixture has thickened, add the pimento and cook for an additional 5 minutes. Let cool.

Once cool, ladle the chutney into clean jars and refrigerate. Chutney can be kept refrigerated in an airtight container for up to 1 month.

What do I do with it now?

• Serve with a variety of meats, fish, and/or grilled vegetables.

Spiced Apple Chutney

(adapted from a recipe found at foodnetwork.com)

1/2 cup red currant jam

6 tbsp. cider vinegar

2 tbsp. unsalted butter

4 tsp. minced, peeled fresh ginger

1 tsp salt

2 tsp. Madras curry powder

2 cinnamon sticks

1/8 tsp cayenne pepper

1/2 red onion, chopped

6 soft cooking apples, such as McIntosh, peeled, seeded, large dice

4 tablespoons dried cranberries

4 tablespoons fresh cilantro leaves, chopped.

In a large, heavy saucepan, stir together all ingredients, except the cilantro. Cook over moderately high heat, stirring until apples are lightly coated. Reduce heat to medium-low; cook, stirring occasionally until apples have softened to desired consistency -- approximately 20 to 30 minutes. Let cool. Remove cinnamon sticks.

Once cool, ladle the chutney into clean jars and refrigerate. Chutney can be kept refrigerated in an airtight container for up to 1 month.

What do I do with it now?

• Serve with pork chops.
• Add to wild rice as a side dish.

Of course, you could just purchase it:

Candied Walnut and Apple Salad

Serves 8

Mix the following ingredients in a large salad bowl:

8 cups mixed greens

2 medium Granny Smith apples, sliced into matchstick-sized pieces

1 pint grape-sized tomatoes, sliced in half

1 cup dried cranberries

Gorgonzola Cheese, optional

Candied Walnuts

Serve with Red Currant Vinaigrette (see recipe below)

Red Currant Vinaigrette

1/3 cup red currant jam

4 tsp. rice vinegar

4 tsp. apple cider vinegar

1 tbsp. dry white wine

1 tsp. Dijon mustard

1/4 cup extra virgin olive oil

Combine all ingredients, except olive oil, in food processor. Blend until smooth. Slowly add olive oil to desired consistency.

Cookbooks Can be Fun

Generously posted to our blog by Mikki Black

(http://hereswhatletsdo.blogspot.com)

Recently, I was contacted in regards to a new cookbook: Gluten Free Every Day by Chef Robert Landolphi.  Would I like a free preview copy?  No strings attached.  Feel free to write about it on your blog, but you don't have to.  um... .... ... YES!

Shortly thereafter, the book arrived, and I began to read.  Turns out it's not just a cookbook.

The whole first chapter, "Gluten Free Basics", is informative.  Each successive chapter begins with a quick breakdown of what you need to know to cook the type of food in that chapter.  Some of these informational segments are just a few sentences, and others, such as chapter three: "Entrees", for example, you get a two page list of possible coatings to replace the traditional flour breading. (THANK YOU!)

I wish I had had this book last year when I was first diagnosed.  I didn't know which way to turn, and it seemed that almost all the books I came across were either way too organic or too gourmet for my tastes and style (or they just had awful foods! Bleah.)

This book is excellent for someone who is just starting out.  It's easy to read and it does not contain the words "for dummies" (for me, this is super-important).  It's also a fairly versatile book.  It has recipes that would appeal to a variety of people:  Here's a short list of some of the items it contains:

• Beer-Battered Onion Rings (super yummy, and a little spicy)
• Baked beans
• Cranberry-Hazelnut Rice Stuffing
• Shrimp and Vegetable Pad Thai
• White Chicken Chili
• Ricotta Cream Berry Trifle
• Parmesean-Pesto Chicken with Pecans

Whether you're just starting out on your gluten free life or you've been at it a while and are just looking for something new and interesting, this is a good book.  I hope you like it as much as I do.

Let Them Eat Crabcakes

This past week I was perusing the Whole Foods in downtown Baltimore when I found gluten-free crabcakes, something on my wish list of things I hoped someone would one day make gluten-free. By swapping out wheat bread for rice bread, the Crab Ladies of Frederick Maryland have created if not the first ever gluten-free crabcake, my first gluten-free crabcake. And it was good. 

There are three varieties (they all come frozen, but warm up wonderfully): the classic Original Maryland, Artichoke Three Cheese, or Bacon and Gruyere.  

Try them as they are, or with Cucumber Cream Sauce:

(Recipe from The Southern Living Cookbook 1999 Oxmoor Press) 

Prep: 10 min 

1 medium seedless cucumber

½ cup sour cream

1 tablespoon lemon juice

1 teaspoon grated onion

¼ teaspoon pepper 

Peel cucumber. Grate enough cucumber to measure ½ cup. Combine grated cucumber, sour cream and remaining ingredients, stirring well. Cover and chill. Yield: 1 cup 

A word of caution, the Crab Ladies also make conventional crabcakes, so be sure to pick up the right package. Also be sure your wallet is ready for the hit it’s going to take – these crabcakes aren’t cheap. At $17.99 for a package of two crabcakes or $2.25 per ounce (at Whole Foods), they’ll make a serious dent in your grocery budget.  But for the price, you get not only a lot of crab (these cakes are heavy on the crab), you get the confidence that they are, in fact, gluten-free. The Crab Ladies ensured their product is gluten-free by having the University of Nebraska’s Institute of Agriculture and Natural Resources test the gliadin levels of the crabcakes to ensure they came out BLD - below detectable levels. You can see the results of the gliadin testing results on the Crab Ladies website. 

In addition to finding them at Whole Foods, you can order the crabcakes by phone (online ordering is coming). http://www.thecrabladies.com/index.html 

The Joy of Discovery

This weekend I've come across a new favorite recipe.  It just so happened to be on the outside of a Sun of Italy package of polenta.  I don't think I've ever actually followed a recipe as it's written, so if you happen to be looking at the package, the following is close, but has been tweaked!

1 pkg. Sun of Italy Polenta

1/2 C. butter (salted)

1 bag frozen, chopped spinach (12 oz.), thawed and drained

1/3 cup light cream

1/2 cup grated Parmesan Cheese

Melt 1/4 C. butter in a large pan, until it becomes slightly foamy.  Add the spinach and cream.  Cook over medium heat for approximately 5 minutes.  Stir in Parmesan Cheese.  Turn off burner.

Slice the Polenta into 1/4 inch slices.  In a separate pan, melt the remaining butter over medium-high heat.  Add the slices of Polenta.  Cook for about 5 minutes, flip and cook until edges are crispy and golden brown.

Serve sliced polenta topped with spinach mixture.

Yum!

Rice Chex goes Gluten Free!

Rice Chex is now Gluten Free!  [Pause for cheering and applause.] General Mills is taking large steps and offering up their Rice Chex cereal in gluten-free form, with a great big label showing that it is indeed gluten-free.  In addition to the product change, they have also offered up several amazingly delicious recipes for Chex Mix.  Parties might just be more fun again and include more than just the veggie platter!  So exciting...and mouthwatering...

 

    

Recipes such as: 

Chex® Muddy Buddies®

Ginger-Rice Crunch

Italian Chex® Mix

Chex® Brittle

Monica's Goes Grocery Shopping and We Get Peanut Butter Chocolate Chip Cookies!

I started my week with a trip to the grocery store.  Yup, the regular ol' grocery store: SuperFresh.  They don't have a large selection of specifically gluten-free products, but they do have my weekly staples.

I write the items on my list in the order in which I will walk around the store; it helps me to avoid the unnecessary purchases (like candy and potato chips).  Also, since I've started to walk to and from the store, I like to make the trip as quick as possible.

 

So here it is:  The list...

(Directly from my hot pink post-it note):

• Soy milk (I still cannot drink cow's milk.  Thank you, gut...) -- Silk brand (I've tried other brands and for me this one tastes the best.)
  
• Rice Pudding -- Kozy Shack
  
• Yogurt -- Dannon or Yoplait brands are labeled Gluten Free!
  
• Cream cheese--Philadelphia
  
• Corn tortillas – Pepito
• Eggs
• Lunch meat – Oscar Mayer (Lucky me!  It's on sale this week!)
• Canned Black beans -- Goya or Hanover
• Tomato Soup -- Pacific
• Canned tuna -- Chicken of the Sea
• Canned chicken – Valley Fresh, read the label, it should say GF, if it doesn't, err on not trying it.
• Rice Chex Cereal -- General Mills
• Peanut Butter--Jif Brand, but I also have 'natural' versions of peanut butter that are just as delicious and w/o the extra stabilizers and stuff, but Jif is the best to make my favorite cookies!
• Banana
• Pear

There are plenty of items that I already have in the pantry and freezer that I can add to this week's staples for my meals.  What's already in the pantry and freezer:

• Frozen broccoli and spinach -- store brand
  
• Whole Foods Bakehouse -- pizza crust and sandwich bread
  
• Glutino bagels
  
• Canned diced tomatoes (usually less expensive and won't spoil) -- store brand
  
• Bag of potatoes
  
• Bag of onions
  
• Fresh garlic and ginger
  
• Corn meal – Quaker
  
• Premade polenta – Sun of Italy
  
• Brown Rice
  
• Rice noodles (found in the Asian section of the store)
  
• Pasta -- DeBoles Corn or Ancient Harvest Quinoa pasta products
  
• Grits – store brand or Quaker
  
• Marinara sauce – Rinaldi original or marinara
  
• Goya's canned tuna stuffed olives (I love Goya!)
  
• Cook and serve pudding – jello
  
• Tortilla chips – Utz, Tostitos
  
• Salsa – many kinds, Mrs. Renfro’s is my current favorite (read the label, it should say GF, if it doesn't, err on not trying it.)
  
• Tofu – NaSoya
  
• Canned pineapple -- store brand
  
• Ground flax seed -- Bob’s Red Mill
  
• Nature Valley Roasted Nut Crunch (It's a new find for me and it's a great price, compared to other bars)
  
• Lara bars -- all the flavors are good
• Carnation Instant Breakfast (dark chocolate, all flavors but malt are ok)

Peanut Butter Chocolate Chip Cookies

2 c. Peanut Butter

1 c. granulated sugar

1 c. brown sugar

1 Tbs. GF vanilla flavoring -- McCormick

4 eggs

1 bag chocolate chips -- Nestle

 

Preheat Oven to 350 degrees. Mix ingredients together. Drop 1" spoonfuls onto cookie sheet. Bake for 10-12 minutes until slightly browned. Cool and Enjoy.

 

We baked these cookies at Christmas and I took them to my Super Bowl party. No one knew the difference. It was fun to see the reactions of family and friends when I told them the cookies were gluten free!

 

Gluten Free doesn't mean that you have to give up what you really love. It gives you a license to be creative!

Gluten-Free Macaroni & Cheese

It has been quite a long time since I've had macaroni and cheese that I thoroughly enjoyed.  I've tried Amy's frozen rice macaroni and cheese, which is good, but not outstanding.  I've tried Glutino's frozen macaroni and cheese, which is less good, but ok.  I was eating rice and cheese earlier today and thinking back to my days of Kraft macaroni and cheese.  Oh, how I loved that powdered cheese when it mixed in with the milk and butter.  Well, I want it back.  And since I'm having a lazy Sunday, I figured I'd try to find some way to get it.  So, guess what I found?  The cheese in the cheese packets inside the box of Kraft Mac & Cheese boxes are gluten-free!  Hooray.  That just means that I will now sub out the gluteny Kraft macaroni for gluten-free pasta and voila! Gluten-Free Mac & Kraft Cheese.

Two Great Gluten-Free Recipes

So, on my last day of class, my astronomy professor brought gluten-free chocolate chip cookies and gluten-free banana bread to class.  I had said there was no possible way that the food would taste good, but I was wrong.  And, I apologize profusely.  This food was outstanding.  So outstanding, in fact, that I am including the recipes here.  So, once again, thank you Dr. S, for making my morning!

Enjoy!

Gluten-Free Chocolate Chunk Cookies

8 oz. unsalted butter

11 oz. brown rice flour, approx. 2 cups

1 1/4 oz. cornstarch, approx. 1/4 cup

1/2 oz. tapioca flour, approx. 2 Tbsp

1 tsp. xanthan gum

1 tsp. kosher salt

1 tsp. baking soda

2 oz. sugar, approx. 1/4 cup

10 oz. light brown sugar, approx 1 1/4 cups

1 whole egg

1 egg yolk

2 Tbsp. whole milk

1 1/2 tsp. vanilla extract

12 oz. semisweet chocolate chunks

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat.  Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt, and baking soda.  Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.  Add the whole egg, egg yolk, milk, and vanilla extract and mix until will combined.   Slowly incorporate the flour mixture until thoroughly combined.  Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approx. 1 hour.  Shape the dough into 2-ounce balls and place on a parchment-lined baking sheet, 6 cookies per sheet.  Bake for 14 minutes, rotating the pans after 7 minutes for even baking.  Remove from the oven and cool the cookies on the pans for 2 minutes.  Move the cookies to a wire rack and cool completely.  Store cooked cookies in an airtight container.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_37255,00.html

Banana Bread with Chocolate Chunks

1-2 over-ripe bananas

1 C. sugar

1 whole egg

1 egg yolk

1/2 tsp. salt

1 tsp. vanilla extract

1 1/2 - 3 tsp cinnamon

1/2 C. oil or yogurt

1 C. rice flour

1/4 C. cornstarch

1/4 C. tapioca flour

1 1/2 tsp. xanthum gum

1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 C. chocolate chunks

Preheat oven to 325 degrees F.

Mix bananas with sugar, egg, yolk, salt, vanilla, and cinnamon over medium speed.  Add oil or yogurt, blend well.

Sift together rice flour, cornstarch, tapioca flour, xanthum gum, baking powder, and baking soda.  Slowly blend liquid mixture into dry ingredients.  Stir in chocolate chunks.

Pour batter into a greased loaf pan or square baking dish.  Bake for 30 minutes.  Check every 10 minutes thereafter with a toothpick to see if it's done.  

*Note: If you double the recipe, you can fit it into a bundt pan.

Courtesy of my Astronomy Professor.

Flourless Chocolate Cake: the ultimate restaurant dessert that just might be gluten-free...

It just so happens that as the number of restaurants that accommodate gluten-free diets increases, so does my opportunity to try various versions of the gluten-free classic restaurant dessert:  The Flourless Chocolate Cake.  My question always is: Is this actually gluten-free? because, let's face it: it may not be...and that would be a problem.  Luckily, the flourless chocolate cakes usually are gluten-free, and how could I possibly pass up the opportunity to eat cake at a restaurant?

I have now tried several different versions of this dessert:  Bluestone, Woodberry Kitchen, Roy's (and I believe there are others that I am forgetting at the momen).  Each is phenomenally rich, and just what the doctor ordered.

After spending several years ordering the Creme Brulee (which typically is gluten-free -- as long as they don't ruin it by sticking a cookie on top), that I absolutely adore, it is nice to have the option between a light and creamy custard dessert and a rich and dense cake.  So, next time you're out: give it a shot...I can assure you that you won't regret it.

And, just for kicks, here's one recipe (out of hundreds) for Flourless Chocolate Cake:

4 oz. bittersweet chocolate

1/2 C. unsalted butter

3/4 C. sugar

3 large eggs

1/2 C. unsweetened cocoa powder

• Preheat oven to 375 degrees F.
  
• Butter an 8-in. round cake pan.  Line the bottom with wax or parchment paper, and butter that as well.
  
• Chop chocolate into small pieces.
  
• In a double broiler, melt chocolate pieces with butter, stirring until smooth.  Remove top of double broiler and whisk in the sugar.  Add eggs and whisk well.  Sift 1/2 C. cocoa powder into mixture and whisk until just combined.
  
• Pour batter into pan, and bake in the middle of the oven for 25 minutes (or until the top has formed a thin crust).
  
• Cool cake on rack for 5 minutes, and invert onto serving plate.
  
• Dust cake with additional cocoa powder, if desired.
  

Recipe courtesy of epicurious.com.