This past February 22 was official Girl Scout Thinking Day. This is a day to remember that Girl Scouting and Girl Guiding is a world wide organization encompassing 124 countries. Every year we have a big crazy event and it usually involves food (surprise!!) This year the Theme is Extreme Poverty and Hunger. Each troop will pick a country to represent and a food item for the country.
My troop is not doing a country, but organizations that assist people worldwide.
So I had to pick a food to make and chose a cake from San Salvadore. It is called Quesadilla Salvadorena, but is not a Mexican type Quesadilla , it is cake.
I made two versions, one gluten free and one regular. I actually found some recipes that used rice flour. I chose to use my gluten free mix ( see previous blog for mix recipe). This is not a healthy food by any account.
The batter to this cake is beautiful. It's soft and fluffy, just lovely. The end cake texture is very dense and sweet. You can actually pick the whole thing up out of the baking pan without it falling apart. I found the texture of the gluten free cake to be better than the flour based cake -- weird.
Quesadilla Salvadorena-
1 cup gluten free flour mix
1 cup sugar
1 cup sour cream
4 ounces Parmesan Cheese - grated
3 eggs
1 stick of trans fat free margarine
1 tsp baking powder
Sesame Seeds
1.Preheat oven to 350 degrees.
2. Grease 8 x 12" baking pan. You can also use 2 round cake pans or a spring form pan.
3. In a large bowl, cream together margarine and sugar. Add eggs one at a time. In a separate bowl sift together the gluten free flour mix and baking powder.
4. Add flour mixture to the creamed mixture a little at at time. Add sour cream and parmesean cheese mixing well.
5. Spread batter into baking pan and decorate with seasame seeds.
6. Bake for 40-50 minutes, until done.
As you can see with the sour cream, butter, eggs and cheese this is not at all healthy. A small piece is good. Seasame seeds are optional if you don't like them.
Sunday, February 28, 2010
Saturday, February 27, 2010
Breakfast Burrito for Dinner
It's not easy to find a gluten free, vegan meal that every one likes. I don't get "love" from this, but if I make it spicy enough the man will eat it.
The Breakfast Burrito calls for veggie sausage. This is the challenge. Most veggie "meats" contain gluten. The problem is they are derived from seitan, which means wheat gluten. Years ago this was used to stretch meat and then used to make "fake" meat. Two brands in the freezer section of veggie sausage contained - wheat gluten, hydrolyzed vegetable protein, hydrolyzed and/or wheat protein as ingredients. I checked labels for things like veggie crumbles, chikn, and veggie burgers and found the same ingredients. A veggie burger contained soy sauce (containing wheat) and wheat flour.
Safe bets for vegetable protein are tofu, edamame (soy beans) and tempeh (fermented soy beans). I question the nutrition value of some of the more processed meat substitutes. Many are high in sodium and fat. Most contain a list of additives a mile long.
However, read the labels carefully, I have found tempeh that contained wheat products.
I was actually successful in my quest. Frida's vegetarian Soyriso. I found this next to the tofu in the refrigerator section. It has a good flavor with a little kick, like it's chorizo cousin.
Breakfast Burrito-
1. In a large bowl combine - 14 ounces firm tofu mashed - I use a potato masher- 2 cloves minced garlic, tbsp nutritional yeast flakes (source of vitamin B12 for vegans) 1 Tbsp gluten free soy sauce, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, salt and pepper to taste. Set this aside.
2. In a large skillet over medium heat melt 1 tbsp olive oil. Add 8 ounces of vegan sausage or chorizo and cook according to package directions. Transfer to tofu bowl
3. Add a bit more oil to the pan and add 1 large diced potato. Saute for 5-7 minutes. Add 1- 15 ounce can or rinsed black beans and one 4 ounce can of green chiles. Cook stirring until heated through. 4-5 minutes.
4. Add tofu mixture and cook until mixture is hot and potatoes are tender.
This can be served on heated corn tortillas with vegan cheese and salsa. Tortilla chips work well too.
The Breakfast Burrito calls for veggie sausage. This is the challenge. Most veggie "meats" contain gluten. The problem is they are derived from seitan, which means wheat gluten. Years ago this was used to stretch meat and then used to make "fake" meat. Two brands in the freezer section of veggie sausage contained - wheat gluten, hydrolyzed vegetable protein, hydrolyzed and/or wheat protein as ingredients. I checked labels for things like veggie crumbles, chikn, and veggie burgers and found the same ingredients. A veggie burger contained soy sauce (containing wheat) and wheat flour.
Safe bets for vegetable protein are tofu, edamame (soy beans) and tempeh (fermented soy beans). I question the nutrition value of some of the more processed meat substitutes. Many are high in sodium and fat. Most contain a list of additives a mile long.
However, read the labels carefully, I have found tempeh that contained wheat products.
I was actually successful in my quest. Frida's vegetarian Soyriso. I found this next to the tofu in the refrigerator section. It has a good flavor with a little kick, like it's chorizo cousin.
Breakfast Burrito-
1. In a large bowl combine - 14 ounces firm tofu mashed - I use a potato masher- 2 cloves minced garlic, tbsp nutritional yeast flakes (source of vitamin B12 for vegans) 1 Tbsp gluten free soy sauce, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, salt and pepper to taste. Set this aside.
2. In a large skillet over medium heat melt 1 tbsp olive oil. Add 8 ounces of vegan sausage or chorizo and cook according to package directions. Transfer to tofu bowl
3. Add a bit more oil to the pan and add 1 large diced potato. Saute for 5-7 minutes. Add 1- 15 ounce can or rinsed black beans and one 4 ounce can of green chiles. Cook stirring until heated through. 4-5 minutes.
4. Add tofu mixture and cook until mixture is hot and potatoes are tender.
This can be served on heated corn tortillas with vegan cheese and salsa. Tortilla chips work well too.
Friday, February 26, 2010
Lunch out
Earlier this week I had lunch out by myself. I had myself a shopping morning as the weather was dreary. I decided on Panera Bread. There I can sit and read(I'm reading "The Lacuna" the latest Barbara Kingsolver - recommend this one) with no one to bother me. I get my food and sit down. With a name like Panera Bread you would think that a gluten free meal could not be found. The salads, however, are good and gluten free for the most part. Croutons can be left off and apple or potato chips can be substituted for a side of bread. The salad dressings are also gluten free.
Being a salmon lover I chose the mediterranean Salmon Salad - 480 kcal, 7 grams of fat, 1310 mg of sodium. All is good - the sodium is a bit high thanks to feta cheese, calamata olives and salt added to the salmon. The salad also has mandarin orange, almonds, red onion and mixed lettuce.Salmon in loaded with omega 3 fatty acids - this is a good thing. The dark green leafy lettuce is a good sourse of Folic Acid, vitamin K and the oranges bring on the C. The dressing was good, a bit on the sweet side, adding 10 grams of carb. It could be asked for on the side. I had a bread side (not gluten free)- adding 180 kcal. All in all a very satisfying lunch.
Asian chicken salad comes in at 410 calories. Nix the chinese noodles for gluten free.
The salad dressings used are gluten free.
Going with the salad is a good thing as the sandwiches weigh in at 700-770 calories each and sodium levels of 1100-1500mg. The sodium can be reduced by asking for less or no cheese.
The Panera Bread web site has a nice nutrition calculator and lists all ingredients and allergy information. Very helpful.
While I was finishing my meal, I was joined by an elderly lady, being a busy time. We had a nice chat.
Being a salmon lover I chose the mediterranean Salmon Salad - 480 kcal, 7 grams of fat, 1310 mg of sodium. All is good - the sodium is a bit high thanks to feta cheese, calamata olives and salt added to the salmon. The salad also has mandarin orange, almonds, red onion and mixed lettuce.Salmon in loaded with omega 3 fatty acids - this is a good thing. The dark green leafy lettuce is a good sourse of Folic Acid, vitamin K and the oranges bring on the C. The dressing was good, a bit on the sweet side, adding 10 grams of carb. It could be asked for on the side. I had a bread side (not gluten free)- adding 180 kcal. All in all a very satisfying lunch.
Asian chicken salad comes in at 410 calories. Nix the chinese noodles for gluten free.
The salad dressings used are gluten free.
Going with the salad is a good thing as the sandwiches weigh in at 700-770 calories each and sodium levels of 1100-1500mg. The sodium can be reduced by asking for less or no cheese.
The Panera Bread web site has a nice nutrition calculator and lists all ingredients and allergy information. Very helpful.
While I was finishing my meal, I was joined by an elderly lady, being a busy time. We had a nice chat.
Thursday, February 25, 2010
Indegestion for $3.33
Driving down the road I see a sign posted outside the fast food chain. "$3.33 Fillet o Fish and Large Fries" Don't do it!!
880 kcal, 43 grams of fat, 990 mg of Sodium.
Add a large coke - 1190 calories.
Just Don't Do It.
880 kcal, 43 grams of fat, 990 mg of Sodium.
Add a large coke - 1190 calories.
Just Don't Do It.
Perfect Gluten Free Pizza Search
I have been on a quest for a good gluten free pizza crust to make at home. I tried some mixes and found the flavors lacking. Some are made with garbanzo bean flour that leaves an off taste.
One pre-made crust I tried was down right aweful. I have tried 3 from "scratch" all having issues. Try #1 was a thick, yeast crust. It has a rice flour and tapioca flour base. Turns out my honey likes a thin crust - this one was nice and thick. I might try this again as the flavor was good.
Try #2- a yeast free crust, based on potato starch flour, tapioca flour and cornstarch. This crust was horrible to work with - I fought with it and it won. Not going there again.
try #3, This is the pizza in the picture. A yeast crust with potato flour and rice flour. The batter consistency was like a paste and had to be spread over the pan. I pre-cooked the crust, hoping for a crispier texture. The flavor was good. The crust ended up soggy. My honey liked it overall. The topping was delicious- mushrooms, onions, garlic, red pepper and sun dried tomato. Gruyere, fresh mozzarella and parmesean. Using stronger cheeses gives more flavor for less cheese. Muir Glen pasta sauce.
The search is still on.
Engine 6 pizza in Norwich makes a great gluten free pizza!!
Wednesday, February 24, 2010
Sunday Dinner Party
This past Sunday my family celebrated my brother's 46th Birthday. We always have this one at my house. My family is fairly adventurous about food, so I can try new recipes or serve something beyond the "Sunday roast" The menu this time was: Spinach salad with maple vinagrette, Chicken piccatta, Potato and sweet potato gratin, black forest parfaits for desert. This menu worked well, being gluten free and having enough choices for the vegetarian daughter. The only thing left over was a few ounces of chicken and a few servings of potatoes (I made 2 pans).
When I cook a production as this I like to be left alone. I take a long shower and visualize the steps.
I started by making the salad dressing, then that could chill. Next I did the fruit for the parfait as it needed to be cooked and cooled. Then I made the cream cheese filling and crushed the cookies (gluten free). At that point all of the dessert pieces were ready. Next came the potatoes - made the thing from start to finish and popped the baby in the oven. The salad comes next - rinsing the spinach and chopping the mushrooms and apples - they get tossed in a bowl and the salad is done. The original recipe for this salad includes bacon, problem is the vegetarians don't want the bacon and if I use veggie bacon it contains wheat products, so the bacon stays out or gets served on the side. Now comes the home game. I get all the ingredients ready for the piccatta, garlic chopped, lemons juiced and capers rinsed. My kitchen is now a disaster zone, I let my mom spiffy up. The potatoes are out all crusty and bubbly. All is good and we eat.
Black Forest Parfaits:
4 cups frozen unsweetened cherries
1/2 cup black cherry preserves
1/3 cup sugar
2 tbsp fresh lemon juice
8 ounces 1/3 less fat cream cheese
1 cup chocolate wafer cookie crumbs ( I used Pamela's chocolate cookies - this is a good gluten free brand)
1. Combine cherries and preserves in a saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and cool completely.
If you did not think far enough ahead or if you want the fruit to be more solid you can heat the cherries and preserves in the pan for 5 minutes and then leave to sit and thaw for an hour. The fruit will be cold, but not frozen.
2. combine sugar, juice and the cream cheese in a large bowl, and beat with a mixer until smooth. Cover and chill.
3. Spoon 1 tbsp crumbs into each of 8 glasses, top each with 1 1/2 tablespoons of cream cheese mixture and 3 tbsp of cherry mixture. Repeat layers once, ending with cherry mixture.
Makes 8 parfaits - or less larger ones.
Pop a candle in the top of one and sing Happy Birthday badly and out of tune.
Potato and Sweet Potato Gratin. (Adapted from a Cooking Light recipe)
We eat more potatoes that we used to, so it's nice to find a good new recipe.
It looks like a lot of work, but it is really simple and worth the effort. The potatoes can be sliced in a food processor or with a mandoline, but I like the zen of the knife. The apple might sound weird to some, but it adds sweetness and disapears in the dish.
If you are not familiar with leeks they are a favorite of mine. They are milder than onions. Just use the white and light green parts. Slice down the stem and rinse well. There is usually some sand inside. Then you can slice them thinly.
1 pound Yukon gold potatoes, thinly sliced. (can use other variety if you can not find)
12 ounces sweet potatoes,peeled, thinly sliced.
1 granny smith apple, cored and grated (the skin can go in)
3 leeks, white and pale-green parts only, halved, sliced and rinsed well.
1 Tablespoon olive oil
Coarse salt and ground pepper to taste.
2 ounces grated Gruyere cheese - 1 cup.
Preheat oven to 350 degrees. Toss together potatoes, sweet potatoes, apple, leeks and oil in a very large bowl. Season with salt and pepper.
Transfer to a 9 x 12 inch baking dish, spread over pan and cover with foil. Bake for 25 minutes. Raise oven temperature to 400 degrees, remove foil and top with cheese. Bake uncovered for 30 more minutes, until potatoes are tender and the dish is browned and bubbly.
When I miss a few days you get 2 for 1.
Happy birthday, Brian.
When I cook a production as this I like to be left alone. I take a long shower and visualize the steps.
I started by making the salad dressing, then that could chill. Next I did the fruit for the parfait as it needed to be cooked and cooled. Then I made the cream cheese filling and crushed the cookies (gluten free). At that point all of the dessert pieces were ready. Next came the potatoes - made the thing from start to finish and popped the baby in the oven. The salad comes next - rinsing the spinach and chopping the mushrooms and apples - they get tossed in a bowl and the salad is done. The original recipe for this salad includes bacon, problem is the vegetarians don't want the bacon and if I use veggie bacon it contains wheat products, so the bacon stays out or gets served on the side. Now comes the home game. I get all the ingredients ready for the piccatta, garlic chopped, lemons juiced and capers rinsed. My kitchen is now a disaster zone, I let my mom spiffy up. The potatoes are out all crusty and bubbly. All is good and we eat.
Black Forest Parfaits:
4 cups frozen unsweetened cherries
1/2 cup black cherry preserves
1/3 cup sugar
2 tbsp fresh lemon juice
8 ounces 1/3 less fat cream cheese
1 cup chocolate wafer cookie crumbs ( I used Pamela's chocolate cookies - this is a good gluten free brand)
1. Combine cherries and preserves in a saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and cool completely.
If you did not think far enough ahead or if you want the fruit to be more solid you can heat the cherries and preserves in the pan for 5 minutes and then leave to sit and thaw for an hour. The fruit will be cold, but not frozen.
2. combine sugar, juice and the cream cheese in a large bowl, and beat with a mixer until smooth. Cover and chill.
3. Spoon 1 tbsp crumbs into each of 8 glasses, top each with 1 1/2 tablespoons of cream cheese mixture and 3 tbsp of cherry mixture. Repeat layers once, ending with cherry mixture.
Makes 8 parfaits - or less larger ones.
Pop a candle in the top of one and sing Happy Birthday badly and out of tune.
Potato and Sweet Potato Gratin. (Adapted from a Cooking Light recipe)
We eat more potatoes that we used to, so it's nice to find a good new recipe.
It looks like a lot of work, but it is really simple and worth the effort. The potatoes can be sliced in a food processor or with a mandoline, but I like the zen of the knife. The apple might sound weird to some, but it adds sweetness and disapears in the dish.
If you are not familiar with leeks they are a favorite of mine. They are milder than onions. Just use the white and light green parts. Slice down the stem and rinse well. There is usually some sand inside. Then you can slice them thinly.
1 pound Yukon gold potatoes, thinly sliced. (can use other variety if you can not find)
12 ounces sweet potatoes,peeled, thinly sliced.
1 granny smith apple, cored and grated (the skin can go in)
3 leeks, white and pale-green parts only, halved, sliced and rinsed well.
1 Tablespoon olive oil
Coarse salt and ground pepper to taste.
2 ounces grated Gruyere cheese - 1 cup.
Preheat oven to 350 degrees. Toss together potatoes, sweet potatoes, apple, leeks and oil in a very large bowl. Season with salt and pepper.
Transfer to a 9 x 12 inch baking dish, spread over pan and cover with foil. Bake for 25 minutes. Raise oven temperature to 400 degrees, remove foil and top with cheese. Bake uncovered for 30 more minutes, until potatoes are tender and the dish is browned and bubbly.
When I miss a few days you get 2 for 1.
Happy birthday, Brian.
Friday, February 19, 2010
Eggplant - Easy Moussaka
My first blog picture - very exciting - these are are Eggplants who were lucky enough to be involved in last night's dinner. I have adapted this recipe from a newspaper recipe. I actually made it harder to make, but healthier. The original called for a jar of roasted eggplant dip. I opted for fresh roasted eggplant. I like the small purple or lavender ones, as the skins are thinner and they don't have to be peeled. The smaller varieties are also less bitter.I also use ground buffalo instead of ground beef. Buffalo is lower in fat, and are raised without use of hormones or antibiotics. They are also free to graze on their natural food - grass. That makes for healthier animals and healthier meat. My vegetarian girl won't eat the buffalo, so I made her some ravioli stuffed with red pepper (made in Old Saybrook and actually found at local supermarket)
Most moussaka recipes are time consuming and high in fat - (40 grams in a recipe I found) as there is more cheese, some milk, an egg and calls for frying the eggplant. This recipe cuts down the fat by roasting the egg plant, cutting back on the cheese and omitting milk, butter and egg.
This recipe is also gluten free, needing no thickening agent.
Easy Moussaka
1 tbsp olive oil
1 large yellow onion, diced
2 cloves garlic minced (can used jarred garlic)
1/2 tsp cinnamom
1/8 tsp allspice
1 tsp paprika
1 bay leaf
1 pound ground buffalo (or lean ground beef)
1- 14 ounce can diced tomatoes- no added salt
2 tbsp tomato paste
one large eggplant or 3 small (the more eggplant the better in my world)
pepper to taste
1/3 cup crumbled feta cheese
1. Spray eggplant with cooking spray or rub with olive oil. Spear a few slits in each with a knife.
Place on baking sheet and roast whole at 425 degrees for about 35 minutes or until soft through.
When cool, peel off skin and dice. You can do this with your hands. I do this earlier in the day or the night before.
2. In a large, skillet over medium high, heat the oil. Add the onion and saute until slightly browned. Add garlic, cinnamon, all-spice, bay leaf and paprika (this step smells so good).
3. Add the ground buffalo or beef and cook until the meat is just browned. Stir in the diced tomatoes, tomato paste and diced eggplant. Bring to a simmer, cover and reduce heat to low, cook for 10 minutes.
4. Preheat the broiler. Add pepper and salt to meat mixture to taste. Transfer meat mixture to 8x8 inch baking dish. Top with feta cheese.
Broil the moussaka for 1-2 minutes, until the cheese is slightly browned.
Serves 4-6. Serve with brown or white rice. Also good scooped up with corn tortilla chips.
Make a salad or side veggie.
I tried making this vegetarian by using crumbled tofu in place of the meat - need to work an that more. I am thinking that I could add a few more veggies - red peppers and zucchini and add some kidney beans.
Thursday, February 18, 2010
Sweet Sweet Sugar
New guidelines about added sugars are out!! Ya, I'm excited too. Looking like too much added sugar is not only bad for your teeth and weight, but might not be so good for the heart. Of course when you look at this data there are so many other factors involved that it's really hard to pin point one cause. High sugar foods are often high in fat and/or lacking in vitamins, minerals and antioxidants.
Reccomendations are for no more than 100 grams of added sugar per day for women and no more than 150 grams of sugar per day for a man. The guys luck out again. This to me actually sound like a lot when you figure the calories - 400 calories of added sugar for us girls and 600 calories for the guys. That's 20% of calories if you figure 2000 calories per day for an average person.
This does not count the natural sugar in fruit.
I'm looking around my kitchen for foods with added sugar -- mind you my kitchen is not totally normal. Maple syrup - 53 grams sugar for 1/4 cup. Tomato soup - 14 grams for 1 cup. Peanut butter 3 grams for 2 TBSP. Nutella 21 grams for 2 TBSP. Soy Milk - 6 grams for 1 cup. Simply Lemonade 28 grams for 1 cup. Chai Latte mix 16 grams for 1/2 cup. Poppyseed dressing 7 grams for 2 TBSP. Kashi Autumn wheats 7 grams for 1.9 ounces. Instant oatmeal 11 grams for one packet, Honey Bunches pecan 5 grams for 3/4 cup. Multigrain bread- 4 gram in 1 slice.
So the sugar grams can add up by using processed foods, sweetened drinks and condaments with added sugars, as well as using plain old sugar. Honey, mollasses, agave nectar, brown sugar and evaporated cane syrup (I love that one) are added sugars as well.
A little sugar hear and there is not a bad thing. Some of the items I looked at seem to be excessive in sugar and that is where the problems can lay. The tomato soup does not have to have that much sugar. A different brand or homemade soup would fix that. Salad dressings can be a sugar bomb - again another brand, use less or make homemade. Sweetened drinks are another sugar trap. Again I am weird, so a cup of spiced tea with a tsp of honey is good for me. I usually only put honey in if I'm having a cold or sore throat. Cereal is another place where sugar can be lowered. Plain oatmeal is just as easy to make in the microwave, sweeten with a teaspoon of brown sugar, some cinnamon and raisins.
1 teaspoon of sugar = 4 grams of sugar = 16 calories.
If I look at my day of food for yesterday it looks pretty good (i was not hormonal).
Toast with peanut butter - 5.5 grams
1 Truffle - 4.3 grams
Total - 9.8 grams -- really, I am telling the truth.
Reccomendations are for no more than 100 grams of added sugar per day for women and no more than 150 grams of sugar per day for a man. The guys luck out again. This to me actually sound like a lot when you figure the calories - 400 calories of added sugar for us girls and 600 calories for the guys. That's 20% of calories if you figure 2000 calories per day for an average person.
This does not count the natural sugar in fruit.
I'm looking around my kitchen for foods with added sugar -- mind you my kitchen is not totally normal. Maple syrup - 53 grams sugar for 1/4 cup. Tomato soup - 14 grams for 1 cup. Peanut butter 3 grams for 2 TBSP. Nutella 21 grams for 2 TBSP. Soy Milk - 6 grams for 1 cup. Simply Lemonade 28 grams for 1 cup. Chai Latte mix 16 grams for 1/2 cup. Poppyseed dressing 7 grams for 2 TBSP. Kashi Autumn wheats 7 grams for 1.9 ounces. Instant oatmeal 11 grams for one packet, Honey Bunches pecan 5 grams for 3/4 cup. Multigrain bread- 4 gram in 1 slice.
So the sugar grams can add up by using processed foods, sweetened drinks and condaments with added sugars, as well as using plain old sugar. Honey, mollasses, agave nectar, brown sugar and evaporated cane syrup (I love that one) are added sugars as well.
A little sugar hear and there is not a bad thing. Some of the items I looked at seem to be excessive in sugar and that is where the problems can lay. The tomato soup does not have to have that much sugar. A different brand or homemade soup would fix that. Salad dressings can be a sugar bomb - again another brand, use less or make homemade. Sweetened drinks are another sugar trap. Again I am weird, so a cup of spiced tea with a tsp of honey is good for me. I usually only put honey in if I'm having a cold or sore throat. Cereal is another place where sugar can be lowered. Plain oatmeal is just as easy to make in the microwave, sweeten with a teaspoon of brown sugar, some cinnamon and raisins.
1 teaspoon of sugar = 4 grams of sugar = 16 calories.
If I look at my day of food for yesterday it looks pretty good (i was not hormonal).
Toast with peanut butter - 5.5 grams
1 Truffle - 4.3 grams
Total - 9.8 grams -- really, I am telling the truth.
Wednesday, February 17, 2010
Chocolate Cupcakes
I like to make cupcakes for events. Reason being, they are perfect little portion sizes, do not need to be cut and if they require a candle to be blown out the spittle is only on the individual cake.
I made chocolate cupcakes this valentine's day for my honey. I tried a mix that I had not used before - Gluten Free Dream from Cherrybrook Kitchen. I found the mix at Target, but have also seen it at Shop and Shop and the local health food store. They came out nice and moist - this was surprising as the mix is "everything" free - dairy free, egg free and nut free. My experience is that the free of everything mixes and recipes can be iffy. All I needed to add was 1/2 cup vegetable oil, 1 cup of water and 2 teaspoons of vanilla. I added a few chocolate chips to each little cake. We don't care for frosting, so I left that off. I did top one of mine with nutella (yum).
A few months back I made chocolate cupcakes from scratch that were very nice. The texture with gluten free baked items is a little different from wheat flour based baked goods. The texture is fine because of the lack of gluten. The gluten makes the structure and the larger crumbs.
The following recipe is on the back of Bob's Red Mill quinoa flour.
The cool thing about quinoa flour is that it is higher in fiber and protein than the other flours.
For 1/4 cup it contains 4 grams of fiber and 4 grams of protein. Buckwheat flour is 2 grams of protein and 3 grams of fiber, Brown rice flour is 2 grams of fiber and 3 grams of protein.
Sour Cream Fudge Cupcakes -
1/4 cup unsalted butter or trans-fat free margarine
1/2 cup water
1/4 cup cocoa powder - i like to use dark cocoa powder
1 cup sugar
1 1/4 cups quinoa flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, serparated
1/2 tsp vanilla
1/4 cup lite sour cream
Preheat oven to 375. Place the butter and water in a saucepan. Bring to a boil, remove from heat and whisk in cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda and salt (I use a mesh collander for this). Add the cooled cocoa mixture, egg yolks, vanilla and sour cream, blend well. Beat the egg whites until stiff, and forms peaks. Fold into batter. Spoon into muffin tins lined with cupcake liners (I like the silicone ones - they are reusable and fun) Bake for 20 minutes, or until a cake tester comes out clean.
Makes 12 cupcakes.
I made chocolate cupcakes this valentine's day for my honey. I tried a mix that I had not used before - Gluten Free Dream from Cherrybrook Kitchen. I found the mix at Target, but have also seen it at Shop and Shop and the local health food store. They came out nice and moist - this was surprising as the mix is "everything" free - dairy free, egg free and nut free. My experience is that the free of everything mixes and recipes can be iffy. All I needed to add was 1/2 cup vegetable oil, 1 cup of water and 2 teaspoons of vanilla. I added a few chocolate chips to each little cake. We don't care for frosting, so I left that off. I did top one of mine with nutella (yum).
A few months back I made chocolate cupcakes from scratch that were very nice. The texture with gluten free baked items is a little different from wheat flour based baked goods. The texture is fine because of the lack of gluten. The gluten makes the structure and the larger crumbs.
The following recipe is on the back of Bob's Red Mill quinoa flour.
The cool thing about quinoa flour is that it is higher in fiber and protein than the other flours.
For 1/4 cup it contains 4 grams of fiber and 4 grams of protein. Buckwheat flour is 2 grams of protein and 3 grams of fiber, Brown rice flour is 2 grams of fiber and 3 grams of protein.
Sour Cream Fudge Cupcakes -
1/4 cup unsalted butter or trans-fat free margarine
1/2 cup water
1/4 cup cocoa powder - i like to use dark cocoa powder
1 cup sugar
1 1/4 cups quinoa flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, serparated
1/2 tsp vanilla
1/4 cup lite sour cream
Preheat oven to 375. Place the butter and water in a saucepan. Bring to a boil, remove from heat and whisk in cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda and salt (I use a mesh collander for this). Add the cooled cocoa mixture, egg yolks, vanilla and sour cream, blend well. Beat the egg whites until stiff, and forms peaks. Fold into batter. Spoon into muffin tins lined with cupcake liners (I like the silicone ones - they are reusable and fun) Bake for 20 minutes, or until a cake tester comes out clean.
Makes 12 cupcakes.
Monday, February 15, 2010
Thai Sawasdee
For gluten free families, especially those that lean toward vegetarian, I highly recommend ethnic restaurants. Thai and Indian cuisine are our favorites. Finding gluten free items is a breeze as these cultures do not traditionally use wheat products. An exception would be Indian nan. (I love nan)
My husband and I just had an amazing Valentine's day dinner at our favorite Thai restaurant. Thai Sawasdee in Groton, CT. (A plug for you Thai) The owner of the restaurant is a lovely lady who calls herself "Thai". I suspect that her real name is something else, a beautiful name that us Americans would mangle. We were served chicken satay, Drunken noodles with chicken, prawn with rice noodles and fried banana for dessert. We also did a bottle of Merlot, being V-day. Thai cuisine uses rice based noodles and most wrappers are rice based as well. The bananas were wrapped in a rice wrapper. Spring rolls are also wrapped in the rice wrapper. Thai food also used fish sauce, which is gluten free, as one of the main condiments. It is roughly equivalent to soy sauce, however, soy sauces are usually made with wheat. Wheat free soy sauces are available for home cooking.
One of the things I especially enjoy about Thai cooking is the freshness of the ingredients and the spices. The sauces are light in texture and burst with the flavor of thai basil, lemon grass, ginger and hot thai peppers. Thai curries are coconut milk based and taste and smell so good that I would wear it as a perfume.
This is a favorite recipe in our home - Fried rice with walnuts and raisins. Unlike American-Chinese fried rice it is light in flavor. The mix of sweet, acidic and savory makes it a delight to the tongue.
2 1/2 cup cold cooked rice
2 tsp canola or peanut oil
4 tsp minces garlic
2 1/2 tbsp golden raisins
2 scallions sliced
1 tomato cut into thin wedges - I have also used halved grape tomatoes
2 tbsp gluten-free soy sauce
1 1/2 cup raisins
1/2 tsp black pepper
1/2 cup walnuts halves
Get all ingredients ready - this does not take long to make. Heat oil in large skillet, add cooked rice, mash with potato masher if it is clumpy. Stir fry 1 minute, add garlic and scallion. Add each ingredient one at a time, stir frying 30 seconds- 1 minutes between additions. Add walnuts last.
Garnish with cilantro if desired.
My husband and I just had an amazing Valentine's day dinner at our favorite Thai restaurant. Thai Sawasdee in Groton, CT. (A plug for you Thai) The owner of the restaurant is a lovely lady who calls herself "Thai". I suspect that her real name is something else, a beautiful name that us Americans would mangle. We were served chicken satay, Drunken noodles with chicken, prawn with rice noodles and fried banana for dessert. We also did a bottle of Merlot, being V-day. Thai cuisine uses rice based noodles and most wrappers are rice based as well. The bananas were wrapped in a rice wrapper. Spring rolls are also wrapped in the rice wrapper. Thai food also used fish sauce, which is gluten free, as one of the main condiments. It is roughly equivalent to soy sauce, however, soy sauces are usually made with wheat. Wheat free soy sauces are available for home cooking.
One of the things I especially enjoy about Thai cooking is the freshness of the ingredients and the spices. The sauces are light in texture and burst with the flavor of thai basil, lemon grass, ginger and hot thai peppers. Thai curries are coconut milk based and taste and smell so good that I would wear it as a perfume.
This is a favorite recipe in our home - Fried rice with walnuts and raisins. Unlike American-Chinese fried rice it is light in flavor. The mix of sweet, acidic and savory makes it a delight to the tongue.
2 1/2 cup cold cooked rice
2 tsp canola or peanut oil
4 tsp minces garlic
2 1/2 tbsp golden raisins
2 scallions sliced
1 tomato cut into thin wedges - I have also used halved grape tomatoes
2 tbsp gluten-free soy sauce
1 1/2 cup raisins
1/2 tsp black pepper
1/2 cup walnuts halves
Get all ingredients ready - this does not take long to make. Heat oil in large skillet, add cooked rice, mash with potato masher if it is clumpy. Stir fry 1 minute, add garlic and scallion. Add each ingredient one at a time, stir frying 30 seconds- 1 minutes between additions. Add walnuts last.
Garnish with cilantro if desired.
Sunday, February 14, 2010
Love and Lemon Bread
When I was growing up my mom made a wonderful Lemon Bread that every one loved. When my husband came into the fold he also became a fan. This bread was one of the things he missed when gluten containing foods needed to omited from his diet. Lemon bread is sweet and puckery, with a melt in your mouth texture.
This past Christmas season I adapted this recipe for the gluten free members of the family. I have to admit, it came out great. No one could tell it was gluten free. All that was needed, was to substitute the flour one for one with my favorite gluten free mix (see previous blog for recipe)
Mom's Lemon Bread-
3/4 cup magarine
1 cup sugar
1/2 cup milk
2 eggs
1 1/2 cups gluten free flour mix
1 pinch salt
1 tsp baking powder
1/2 cup walnuts
Grated rind of 1 lemon
Mix together first 4 ingredients. Sift dry ingredients together. Add dry ingredients to wet and fstir in nuts and grated rind. Bake in loaf pan at 350 degrees for 45-55 minutes. 10 minutes after cooking pour the following mixture over bread.
Juice of 1 lemon, 1/2 cup sugar.
Leave in pan for 1/2 hour. Wrap in waxed paper. This bread freezes well.
This is an easy bread to make -- It is not healthy in any way -- you could rationalize vitamin C from the lemon juice and omega 3 FA from the walnuts.
Happy Love and Valentine's Day
This past Christmas season I adapted this recipe for the gluten free members of the family. I have to admit, it came out great. No one could tell it was gluten free. All that was needed, was to substitute the flour one for one with my favorite gluten free mix (see previous blog for recipe)
Mom's Lemon Bread-
3/4 cup magarine
1 cup sugar
1/2 cup milk
2 eggs
1 1/2 cups gluten free flour mix
1 pinch salt
1 tsp baking powder
1/2 cup walnuts
Grated rind of 1 lemon
Mix together first 4 ingredients. Sift dry ingredients together. Add dry ingredients to wet and fstir in nuts and grated rind. Bake in loaf pan at 350 degrees for 45-55 minutes. 10 minutes after cooking pour the following mixture over bread.
Juice of 1 lemon, 1/2 cup sugar.
Leave in pan for 1/2 hour. Wrap in waxed paper. This bread freezes well.
This is an easy bread to make -- It is not healthy in any way -- you could rationalize vitamin C from the lemon juice and omega 3 FA from the walnuts.
Happy Love and Valentine's Day
Saturday, February 13, 2010
Mocha frappacchino
Because of Valentine's Day I was the proud recipient of a Mocha Frapacchino this morning. 16 ounces of of fat, sugar and caffeine - to be exact 380 calories, 15 grams of fat and 47 grams of sugar - yes 9 teaspoons of sugar. To be honest it did taste good.
My preferred beverage is a black coffee - flavored is good - containing zero calories and wonderful coffee goodness. The intention was good.
Americans like the evil coffee drink. The mocha frap. is one of the most evil offered by Starbucks. Dunkin Donuts is famous for the Frozen cappicchino - 300 callories, 4 grams of fat, and 53 - yes, 53 grams of sugar. Almost 11 teaspoons!!
The Frapacchino became my breakfast. I could not refuse the gift. Instead of having oatmeal with a banana and pecans or yogurt with blueberries and walnuts, breakfast became a bleak nutrient free, calorie dense wasteland.
My preferred beverage is a black coffee - flavored is good - containing zero calories and wonderful coffee goodness. The intention was good.
Americans like the evil coffee drink. The mocha frap. is one of the most evil offered by Starbucks. Dunkin Donuts is famous for the Frozen cappicchino - 300 callories, 4 grams of fat, and 53 - yes, 53 grams of sugar. Almost 11 teaspoons!!
The Frapacchino became my breakfast. I could not refuse the gift. Instead of having oatmeal with a banana and pecans or yogurt with blueberries and walnuts, breakfast became a bleak nutrient free, calorie dense wasteland.
Friday, February 12, 2010
Cookies are good
This is going to be a quickly, time flies sometimes.
One of the items that my hubby misses the most is cookies. We have found a number of mixes that are very good - one in particular is the Betty Crocker Chocolate chip cookie mix. This recipe is particularly good. It calls for an All purpose gluten free flour. I like the one from Gluten Free Gourmet. Seems to work for almost anything.
2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour
Soft and Chewy Oatmeal Raisin Cookies - the oatmeal and raisins make it healthy!!
1/2 cup margarine (no trans fat) softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg plus 1 egg white
1/2 tsp vanilla extract
1 cup gluten free flour mix
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 1/2 cups gluten-free oats
1/2 cup raisins (walnuts are also a good add in - adds omega 3 FA)
Cream together the sugars and butter. Add eggs one at a time until thoroughly mixed. Stir in the vanilla.
In a separate bowl, combine all dry ingredients, except oats. Mix well ( I like to use a mesh colander as a sifter) Stir dry ingredients into the creamed mixture. Stir in the oats and raisins. Cover the bowl and chill until cold - 2 hours at least.
Preheat oven to 350 degrees.
Roll the dough into tablespoon sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8-10 minutes, or until lightly brown.
Cool on wire rack. Enjoy - no one will know these are gluten free. Really.
One of the items that my hubby misses the most is cookies. We have found a number of mixes that are very good - one in particular is the Betty Crocker Chocolate chip cookie mix. This recipe is particularly good. It calls for an All purpose gluten free flour. I like the one from Gluten Free Gourmet. Seems to work for almost anything.
2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour
Soft and Chewy Oatmeal Raisin Cookies - the oatmeal and raisins make it healthy!!
1/2 cup margarine (no trans fat) softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg plus 1 egg white
1/2 tsp vanilla extract
1 cup gluten free flour mix
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 1/2 cups gluten-free oats
1/2 cup raisins (walnuts are also a good add in - adds omega 3 FA)
Cream together the sugars and butter. Add eggs one at a time until thoroughly mixed. Stir in the vanilla.
In a separate bowl, combine all dry ingredients, except oats. Mix well ( I like to use a mesh colander as a sifter) Stir dry ingredients into the creamed mixture. Stir in the oats and raisins. Cover the bowl and chill until cold - 2 hours at least.
Preheat oven to 350 degrees.
Roll the dough into tablespoon sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for 8-10 minutes, or until lightly brown.
Cool on wire rack. Enjoy - no one will know these are gluten free. Really.
Thursday, February 11, 2010
Superbowl Sunday is over
Starting this blog has been a challenge. I won't go into details, but I'm finally ready. One of my biggest challenges has been to narrow my focus. I think that this begining recipe does this. I have a teenage who is trying to be a vegetarian. She started by stating that she was going to be vegan, but changed her mind when I pointed out that cheese twists contained dairy. Now she is actually including fish in her diet - this is good. Daily challege number two is a husband who needs a gluten free diet - no diagnosis of celiacs, but definite problems with gluten - GI upset (won't go into details) and respiratory congestion are the main symptoms. Preparing meals that are health, that every one can eat can be fun, frustrating as well as a learning experience. I am hoping that others can benifit from my food journey.
This is a salsa recipe that I have adapted from a recipe that I found on "Allrecipes" With all corn tortillas this can be a meal.
Spicey Bean Salsa:
1 (15 ounce ) can Black Beans - rinsed and drained
1 (15 ounce) can Black eyed peas- rinsed and drained
2 cups frozen kernel corn
1/2 cup chopped sweet onion
1/2 cup chopped red bell pepper
2 chipoltle peppers in adobo sauce - minced
1 (14.5 ounce) can diced tomatoes, drained
3 ounces balsamic or red wine vinegar
3 ounces olive oil
1 tsp each- basil, oregano and parsley
black pepper to taste.
Simply mix all ingredients in a large serving bowl - allow flavors to blend for at least an hour before serving.
I served this a two parties with great success. At both parties were guests who needed a gluten free option as well as guests interested in a vegetarian option. This dish makes them both happy.
This is a salsa recipe that I have adapted from a recipe that I found on "Allrecipes" With all corn tortillas this can be a meal.
Spicey Bean Salsa:
1 (15 ounce ) can Black Beans - rinsed and drained
1 (15 ounce) can Black eyed peas- rinsed and drained
2 cups frozen kernel corn
1/2 cup chopped sweet onion
1/2 cup chopped red bell pepper
2 chipoltle peppers in adobo sauce - minced
1 (14.5 ounce) can diced tomatoes, drained
3 ounces balsamic or red wine vinegar
3 ounces olive oil
1 tsp each- basil, oregano and parsley
black pepper to taste.
Simply mix all ingredients in a large serving bowl - allow flavors to blend for at least an hour before serving.
I served this a two parties with great success. At both parties were guests who needed a gluten free option as well as guests interested in a vegetarian option. This dish makes them both happy.
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