Potatoes are always gluten free

I had an unusual cooking frenzy mid week. Reason being the eater was home from college and there was time. The menu was roasted turkey breast, escalloped potato with goat cheese and broccoli. Easy. Roasting a turkey breast is the easiest thing. The only requirement is time - a 7 pound breast - must have been a huge turkey - don't think my breasts weigh 7 pounds. It needed 4 hours to roast at 325 degrees. I ended up torking the heat up for the potatoes for the last hour. This made the skin really crispy.

The gluten free house is always big on potatoes. They are inexpensive and everyone likes them. Other grains and substitues for pasta don't go over as well. There is always someone who does not like a flavor or a texture. We had a little discussion last nigh about how to classify potatoes. They are technically a starchy vegetable, being a root. When counting calories they get classified as a starch and go with the grains and cereals. A small four ounce potato is a Carbohydrate Serving in the diabetes world. (about 15 grams of carb) But as far as real nutrition they are more like a vegetable. They are good sources of vitamin C and potassium. Fiber is good if the skin is left on.

This recipe is adapted form a November 2008 edition of Good House Keeping.

Escalloped potato with leaks and goat cheese --- serves 8

3 large leeks - use white part only, wash well and slice thinly
1 1/2 cups skim milk
1 tbsp rice flour or gluten free flour mix
1/4 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
2 tsp minced garlic
4-5 medium potatoes - thinly cut, leave skin on
4 ounces goat cheese (about 1 cup)
1/4 cup shredded parmesean cheese (not the stuff in the shake bottle)

1. Preheat oven to 400 degrees. Cook leeks in non-stick skillet with 1 tbsp olive oil over medium high heat for 10-15 minutes, until tender and beginning to brown.
2. In a small bowl - wisk together the milk, flour, salt, pepper, nutmeg and garlic.
3. Coat 2 quart casserole dish with cooking spray. Arrange 1/2 of potato slices on bottom of dish. Spread leeks on to of potatoes, followed by the goat cheese. Pour 1/2 of milk mixture on top. Layer the remaining potatoes and pour remaining milk mixture over this. cover with foil.
4. Bake 45 minutes. Remove foil and bake 25 more minutes until tender. Sprinkle parmesean cheese on the top and bake, uncovered for another 15 minutes. It will be browned on top and bubbly. Let stand for 10 minutes before serving.

Here's to good leftovers. I think I see a turkey pot pie in the future.

Cranberry Upsidedown Cake

The girl that I can my "eater" is home for a week. This inspires me to make food. No only does she appreciate my cooking, she is happy to eat leftovers. She also reveals that the college food is lacking in fruits and veggies, so her body craves to be renourished.
Last night I had a bit of a cooking frenzy. Porktenderloin, rice with raisins and walnuts, eggplant curry and Cranberry Upside down cake. I have been trying some cakes lately as my hubby's 50th is coming up. Usually I just make a flourless chocolate cake or some such thing, but I want to make a "real" cake for the big day. I just substituted gluten free flour mix for the all-purpose and, tada, a real cake. I'm going to try this again with pineapple as that is one of his favorites.
This cake is easy and comes out very moist and yummy. The leavening is done by the egg whites and baking powder. I had no milk in the house, so I used instant dry milk and water.
This is adapted from a Cooking Light recipe published in November or 2009.

Cranberry Upside-Down Cake

For the topping
1/3 cup packed brown sugar
2 TBSP trans fat free mararine
6 ounces fresh or frozen-thawed cranberries

For the Cake
1 1/2 cups gluten free flour mix (or all-purpose flour)
2 tsp baking powder
1 cup gransulated sugar
1/2 cup tranfat free margarine- softened
2 large egg yolds
1 tsp vanilla
1/2 cup skim milk
2 large egg whites

1. preheat oven to 350 degrees. Prepare 9-inch round cake pan with cooking spray. Melt brown sugar and 2 tbsp margarine in small microwavable bowl. Pour into prepared cake pan, tilting to coat. Arrange cranberries evenly over sugar mixture. Add more if needed.
2. Combine flour, baking pwder andsalt in small bowl. In a large bowl cream together margarine and sugar. Add egg yolks one at at time. Beat in vanilla. Fold flour mixture into sugar mixture alternately with milk.
3. Beat the egg whites with a misuter at high speed until stiff peaks form. Be sure the beaters are clean and there is no yolk in with the whites. Gently fold the egg whites into the batter. Spoon the batter over the cranberries, spread evenly. The batter should be a bit thick.
4. Bake at 350 degrees for 55 minutes or until wooden pick comes out clean. Cool in pan for 15 minutes on a wire rack. Loosen cake from sides with a spatula and turn onto a plate.
Serve warm or at room temp.

More Gluten Free Pizza

Over the weekend I a made another attempt at gluten free pizza, this may be my last. It actually should be my last, but alas, I am bad at giving up. A set back gives me another challenge. I have been told to given up. I may have to play with gluten free pizza dough as a closet activity.
My last attempt was ok, but not great. The crust had a slightly weird flavor and was too thick. It was easy to work with.
I did find a good gluten free pre-made frozen crust. Why can't I achieve this myself. This is why I can't stop. The crust was found in the frozen section of the organic section at Stop and Shop. Not all stores carry it. It is made by Kinnikinnick Foods. It is Gluten free, dairy free and soy free and actually tastes good and has a good texture. It comes in personal sized sheets -- 248 kcal, 7 grams fat and 180 mg sodium per sheet.
I have been advised to just stick with this.
I have also been informed that Family Pizza in Colchester, CT makes a gluten free pizza. Will have to check it out.

Today I am sending out my check for a farm share - can't wait for the veggies to roll in.

More Crock Pot and screwing with a recipe

I can think of a plethora of reasons for modifying a perfectly good recipe. First and foremost is the challenge and, for me ,the fact that I don't like to follow directions. Next on the list is to make it healthier or to make it gluten free. To make a dish healthier I might use a lower salt item, reduce the fat or add more veggies and fiber. Then there is not having a certain ingredient or ingredients in the house and I'm too lazy or don't have time to procure the item.
Other reasons might be that I think something else might taste better or I want to cut corners. Really, sometimes I read a recipe and it is more complicated and dirties more pots than are really necessary.
So yesterday I made this really easy recipe for Chicken Tortilla Soup made in the crock pot (I found the base recipe on allrecipes.com). I think I used ever single reason for changing a recipe listed above and actually came up with an edible outcome. Actually it was very delicious.

Slow-Cooker chicken Tortilla Soup

1 pound chicken, thawed and cut into bite size pieces (chicken was supposed to be pre-cooked and shredded = laziness, corner cutting-come on it's going to cook all day any way)
1 - 15 ounce no-added salt diced tomatoes (subbed for whole tomatoes mashed - nutrition- lower sodium and laziness)
1 medium onion - diced
2 cloves garlic minced (can use equivalent of jarred garlic)
2 chipotles in adobo - minced (subbed for 4 ounce can of green chile peppers + preference and did not have a can of chiles)
3 cups low sodium chicken broth (nutrition-lower sodium and preference - original called for 2 cups of water - why water down the broth - I want flavor)
1 tsp cumin
2 tsp chili powder (increased the amount = preference)
1/4 tsp black pepper
1 bay leaf
14 ounce package frozen corn ( used more corn)
1 can red kidney beans rinsed and drained (not in original - added for nutrition, fiber and protein - rinsing well reduces sodium by 1/3 if using beans canned with added salt)
Cilantro to taste (I omit this - not everyone in the GreenHouse likes cilantro)
(omitted can of Enchilada sauce = nutrition, did not have any in house)
Blue corn tortillas (Laziness - original calls for baking corn tortillas)

1. Put everything in the crock pot except the tortillas. Cook on low setting for 6-8 hours or high setting for 3-4 hours.
2. Serve with corn tortilla chips. Can add soy cheese, shredded cheddar cheese or a dolop of light sour cream.

This could easily be made vegetarian by using veg based stock and omitting chicken.

My changes made the recipe easier to make, lower in salt and higher in fiber. The beans also increase fiber and anti-oxident content. My version is a bit spicier than the original.

Tit Mouse and Buckwheat

When I mention buckwheat, most people are surprised to find it contains no gluten, after all it's got "wheat" in the name. It's like wild rice is not really rice and a tit mouse is a cute little bird not a rodent. buck wheat is actually the seed of a flowering plant. They are shaped like little pyramids and known as "kasha" in Russia, the world biggest buckwheat producer. China is second. In Japan buckwheat is turned into noodles called "soba" Take care when purchasing these in grocery stores as they are often mixed with wheat flour.
Buckwheat (not to be confused with the "Little Rascal's" character) is a good sourse of magnesium, potassium, iron and zinc. Being low in sodium and high in fiber (2.25 grams in 1/2 cup cooked) the little seeds are good for heart health and blood pressure control. Then also look like a good source of anti inflammitory antioxidants. Buckwheat is a good source of protein with 11 grams in 1/2 cup. Cook them just like rice - 1 cup buckwheat to 2 cups of water, simmered for 20 minutes - and you have a healthier choice that white rice. Unfortunately most Americans have not expanded there grain use beyond wheat, rice and corn. Other grains and grain like seeds are delicious and have better nutrition profiles.
I like to use buckwheat flour to make pancakes. They make a nice brown cake that everyone like. The batter comes out very similar to regular pancake batter, which is nice, because it's not too weird, like other gluten free batters. This recipe is from the back of the Hodgson Mills bag.

Buckwheat Pancakes

1 cup Hodgson Mill Buckwheat Flour (or other brand)
1 tsp baking pwder
2 Tbsp sugar
1/2 tsp salt
1 egg beaten
1 cup milk (can substitute buttermilk if you add one more tsp of baking powder) ( soy milk can also be substituted)
2 Tbsp melted butter

1. Mix dry ingredients in a large bowl.
2. Mix liquid ingredients in a small bowl or right in the measuring cup.
3. Mix the two together - combining well.
4. Make the pancakes -- I hope I don't have to tell anyone how to do that.

Crockpot Chicken

This is a request from Kaitlyn, a friend of my daughter's at University of Vermont. It seems that she has a crock pot and does not know what to do with it. My daughter believes I am the crock pot queen.
There being a time in my life when it was difficult to get dinner made most nights the crock pot was my culinary savior. I was working two consulting jobs and then taking either one or both of my two daughter some where. I could fill it with veggies and meat in the morning - sometimes even the night before - and by dinner time the food was done. Wednesday night was crock pot night. We could have dinner and then I could get my daughter and her friend Zoe to Band practice.
Gluten free recipes abound for the crockpot. Many dishes are made with potatoes or served over rice. Fats don't have to be added either, another plus.

So here you go Kaitlyn --- Chicken with Peppers and Pineapple

1 pound skinlees, boneless chicken breasts, cut into 1 1/2 - inch pieces
4 medium carrots, cut into 1-inch cubes ( baby carrots work well
1/2 cup chicken broth
2 tbsp finely chopped gingerroot
1 tbsp packed brown sugar
2 tbsp soy sauce (gluten free)
1/2 tsp allspice
1/ tsp red pepper sauce
1 can (8 ounces) pineapple chunks in juice, drained and reserved juice
1 tbsp cornstarch
1 medium bell pepper, cut into 1-inch pieces

1. Mix all ingredients except pineapple, cornstarch and bell pepper in slow cooker
2. Cover and cook on low setting for 7-8 hours (or high setting for 3-4 hours) or until veggies are tender and chicken is cooked through.
3. Mix reserved pineapple juice and corn starch until smooth, gradually stir into chicken mixture. Stir in pineapple and bell pepper.
4. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

Serve over brown or white rice. Top with chopped cashews.

Enjoy, Kaitlyn.

Crockpt Chicken

This entry is a request from a friend of my daugher's. The college girl has a crock pot, but does not know what to do with it. My daughter believes that I am the crockpot queen. There being a period of a few years where making dinner was a huge challenge. I was working two consultant jobs and driving two girls around to various activities- soccer practice, band practice, swimming, girl scouts, flute lessons. Every Wednesday was crock pot night. I would fill the pot in the morning, sometimes even the night before and we could have dinner before having to take my daughter and her friend Zoe to Band practice.
Other advantages of the crockpot is that extra fats are not needed for the cooking and that gluten free recipes abound. I also like the fact that no pot watching is involved, don't have to worry about burning the dish.
So for Kaitlyn at University of Vermont - here is ---

Chicken Stew with Red Peppers and Pineapple

1 pound skinless, boneless chicken breasts, cut into 1 1/2 inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup chickien broth
tbsp finely chopped gingeroot ( can use powdered ginger)
1 tbsp packed brown sugar
2 tbsp soy sauce (gluten free)
1/2 tsp ground all spsice
1/2 tsp red pepper sauce
1 can - 8 ounces pineapple chunks in juice, drained and juice reserved
1 tbsp cornstarch
1 medium bell pepper, cut into 1 inch pieces

1. Mix all ingredients except pineapple, cornstarch and bell pepper in slow cooker.
2. Cover and cook on low heat setting for 7-8 hours or until vegetables are tender and chicken fully cooked.
3. Mix reserved pineapple juice and cornstarch until smooth, gradually stir into chicken mixture. Stir in the pineapple and bell peppers.
4. Cover and cook on high heat for 15 minutes or until slightly thickened.