Gluten Free Gidget

Homemade Chocolate Peanut Butter Glazed Donuts

2012-01-28T12:41:00.000-05:00

I have a serious question for you.....

Is it Doughnut or Donut? I just don't know. I have seen it spelled both ways and am now utterly confused! Your thoughts and insights would be most welcome, as I plan on adding quite a few doughnut/donut recipes to my repertoire. Thanks!

I awoke this morning and immediately went into the kitchen to make a surprise breakfast for GF Guy. I combined 2 of his favorite things, peanut butter and chocolate, to make a much healthier baked donut recipe. I think they were successful because he ate 3!

* If you are not cooking at a high altitude, reduce your oven temperature to 325 degrees and eliminate 1/4 cup almond milk.

Chocolate Peanut Butter Glazed Donuts

(Gluten-Free, Dairy-Free)

Ingredients:

1 Egg
3/4 cup plus 1 Tbsp Unsweetened, Plain Almond Milk
1/4 cup Organic Sugar
1 tsp Vanilla Extract
1 Tbsp Olive Oil
1/2 cup Bob's Red Mill Gluten-Free Oat Flour
1/2 cup Cornstarch
1 tsp Baking Powder
1/2 tsp Xanthum Gum
1/4 tsp Baking Soda
2 heaping Tbsp Unsweetened Cocoa Powder

Directions:

Preheat oven to 350 degrees F, and spray a donut pan with non-stick cooking spray.
In a medium bowl, whisk together the egg, almond milk, sugar, vanilla, and oil.
Add the remaining ingredients and stir until smooth.
Scoop 2 heaping Tbsp of batter for each donut. Dampen your fingers to smooth donuts evenly in the pan.
Bake 7-9 minutes, then cool 5 minutes in the pan before transferring to a cooling rack.
Cool completely before dipping in glaze (recipe below).

Peanut Butter Glaze

Ingredients:

1 Tbsp Smooth Peanut Butter
1/3 cup Powdered Sugar
2 Tbsp Unsweetened, Plain Almond Milk

Directions:

In a small bowl, whisk together all ingredients until smooth.

Friday Link Lovin'

2012-01-27T08:06:00.001-05:00

Happy Friday!!!!!!!!!!!!!!!!!!!!!!!!

The weekend is almost here, and, for me, it can't come soon enough. I always miss GF Guy when I'm traveling. Since I have been on the road eating the same old salads for the past 3 days, I don't have a new recipe. Instead, I wanted to share with you recipes from around the blogosphere that have been inspiring me lately!

Let me know if you end up making any of them. I would LOVE to hear what you think!

Creamy White Grits and Chanterelle Mushrooms

(Chanterelle is to me, what Chanel is to a fashionista!)

Lemon Poppyseed Pancakes

Roasted Vegetable Lasagana

Mile High Banana Bread

2012-01-26T04:30:00.000-05:00

I love my husband!

One of my favorite things about being married is getting to spoil my husband by baking his favorite things. It has been awhile since I last baked for especially for him. In fact, I can't remember the last time.... Luckily, I was able to amend that problem.

I know I have posted a half dozen Banana Bread recipes on this blog, and no two are alike. I can't help it! I have a hard time sticking to recipes, especially when sticking to a recipe means having to go to the grocery store. Instead, make do with what ingredients I have. I have been baking gluten-free and dairy-free for long enough now that I can tell, based on a batters consistency if it will turn out or not. Surprisingly, I find baking at high altitude to be easier than baking in moisture laden Florida. (shrug) Maybe it's easier... or maybe I'm just happier... Happiness and love, after all, are always the best ingredients!

Mile High Banana Bread

(Gluten-Free, Dairy-Free)

Ingredients:

1/3 cup Oil
2/3 cup Agave Nectar
1/2 cup White Rice Flour
1/2 cup Gluten-Free Oat Flour
1 tsp Xanthum Gum
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
4 over-ripe Bananas, mashed
2 large Eggs
3/4 cup Cornstarch
2 Tbsp Almond Milk
1 tsp Vanilla Extract
2 tsp Cinnamon

Directions:

Preheat oven to 375 degrees F. (or 350 if you aren't in the mountains)
Beat together oil and agave nectar at high speed for 2 minutes.
Add white rice flour, oat flour, xantum gum, baking powder, baking soda, and salt. Beat on low until blended, then on high for 2 minutes.
Add remaing ingredients and beat until well blended.
Pour batter into a loaf pan sprayed with non-stick baking spray.
Bake 50-60 minutes, until a knife or toothpick inserted near the center comes out clean.
Cool 10 minutes in the pan before transferring to a cooling rack.

Chicken Fajita Salad

2012-01-25T04:30:00.000-05:00

What do you do when you have an avocado that desperately needs to be eaten, one lonely chicken breast, and two hungry people?

You make salads!

For those of you looking to make a little food go a long way, salads are an excellent meal choice. Inexpensive vegetables, like green leaf lettuce, onions, and bell peppers, add bulk to an otherwise humble meal. The best part? The options are endless! As I have said before, you can eat a different salad every day and never get bored. Add fruit and nuts, experiment with vinegars.... You get the picture.

GF Guy loves this salad as much as I do. We both ended the evening with full bellies and happy hearts.

Chicken Fajita Salad

(Gluten-Free, Dairy-Free)

Ingredients:

2 tsp Oil
1 large boneless, skinless Chicken Breast, cut into strips
3 Tbsp Taco Seasoning Mix
2 Tbsp Dry Sherry
1 Green Bell Pepper, jullienned
1/2 large Sweet Onion, jullienned
1/2 a head of Green Leaf Lettuce, chopped
1/2 a Tomato, chopped
1/2 an Avocado, chopped
Hot Sauce
Fresh Salsa
Daiya Vegan Cheddar Cheese
Vegan Gourmet Sour Cream

Directions:

Sprinkle taco seasoning over chicken strips and coat completely.
Heat oil in a large skillet over medium-high heat.
Cook chicken until cooked through. Put chicken on a plate and set aside.
Add the dry sherry to the same skillet and deglaze the pan, scraping up all the charred bits.
Once sherry has cooked down, reduce the heat to medium, add the onion and pepper and saute' until soft and golden.
Build your salad: lettuce, onions and peppers, chicken, hot sauce, tomato, avocado, cheese, salsa, sour cream.

Chocolate Avocado Pudding

2012-01-24T09:45:00.000-05:00

After practically every meal,I can be heard lamenting how much I want a cookie. I now know, if I wait maybe 10 minutes I will get over it and move on. Just lately, it has been glorious chocolate that has been the object of my nightly cravings. Just one chocolate chip cookie... Is that too much to ask? For someone who is gluten free and dairy free, yes. Sometimes it is too much to ask. Instead, I have been sating my sweet tooth with steaming mugs of vegan, sugar free hot chocolate or chai tea. Last night, however, it was not enough. I wanted chocolate, and I wanted it badly! Thank goodness for Pinterest! I found a recipe for Chocolate Avocado Pudding on the blog Forgiving Martha and neither GF Guy nor I will ever look at pudding the same. THIS RECIPE IS OUT OF THEIS WORLD!!!!! Click on the recipe title for this awesome, easy, healthy recipe. I can't recommend it enough!

Vegan Chocolate Avocado Pudding

(Gluten-Free, Dairy-Free, Vegan)

Baked Eggs with Sun-Dried Tomatoes....

2012-01-23T05:30:00.000-05:00

It was a lazy, Saturday morning.

GF Guy could be heard rustling around in bed and Dickens was curled up on my pillow, having decided it was simply too early to be up and about.

It was the perfect morning for an extraordinary breakfast. I began pulling ingredients out of the refrigerator. Leftover chopped tomato, the last of the eggs... These were the makings of a perfect Saturday morning. Soon the aroma of sauteed onions, luxurious sun-dried tomatoes, and toasted bread filled the air, and GF Guy emerged from the bedroom with Dickens close at his heels.

It's life's little moments, one's just like this, that make it so wonderful.

Baked Eggs with Sun-Dried Tomatoes

(Gluten-Free, Dairy-Free)

Ingredients:

2 Tbsp Onion, diced
1 Tbsp Sun-dried Tomatoes packed in Oil, chopped
1/4 cup Tomato, chopped
1/2 tsp Parsley
1/4 tsp Thyme
1/4 tsp Rosemary
Salt & Pepper, to taste
1 tsp Nutritional Yeast Flakes
2 Tbsp Daiya Vegan Mozzarella Cheese
2 large Eggs

Directions:

Preheat oven to 375 degrees F.
Spray a skillet with non-stick cooking spray.
Saute' onions over medium-high heat until translucent.
Add the sun-dried tomatoes, regular tomato, parsley, thyme, rosemary, salt, & pepper and cook 1-2 minutes until heated through.
Divide mixture evenly between 2 ramekins sprayed with non-stick cooking spray.
Evenly divide nutritional yeast and Daiya Cheese between the two ramekins.
Crack 1 egg into each ramekin, and break the yolk.
Place in preheated oven and bake 10-15 minutes until egg is just set.

Pizza Party (part 2)....

2012-01-22T08:45:00.000-05:00

Bear with me. I know these last two recipe photos have been rough. I blame bad lighting, the late hour, and extreme hunger. Never mess with a hungry girl!

Okay, now that the apology is out of the way, we can move on to the recipe.

The second installment to our Football Pizza Party is a variation on one of GF Guy's favorite things, Spinach and Artichoke Dip. This bar food classic, has been transformed into a delicious pizza recipe that gives new meaning to enjoying your vegetables! Made super simple, with the use of pre-made gluten-free pizza crust, this pizza can be on the table before you can say "hut"!

Spinach & Artichoke Pizza

(Gluten-Free, Dairy-Free)

Ingredients:

1 Udi's Gluten-Free Pizza Crust
4 oz Tofutti Better Than Cream Cheese
2 Tbsp Vegan Gourmet Sour Cream
1/4 cup Nutritional Yeast Flakes
1/4 tsp Garlic Powder
1/8 tsp Salt
1/8 tsp Black Pepper
7 oz Quartered Artichoke Hearts, drained and chopped
1 (10 oz) pkg Chopped Frozen Spinach, defrosted & drained
Daiya Vegan Mozzarella Cheese

Directions:

Preheat oven to 375 degrees F.
In a bowl, combine the cream cheese, sour cream, nutritional yeast, garlic powder, salt, & pepper. Stir until well combined.
Gently fold in the artichoke hearts & spinach, until evenly distributed.
Spread mixture in an even layer over the pizza crust.
Top with Daiya Mozzarella Cheese.
Bake 10-15 minutes, until cheese is melted.

Pizza Party (part 1)....

2012-01-21T13:01:00.001-05:00

Soooo....... How's it goin'?.....

I am, once again, home safe and sound in Colorado, and couldn't be happier about it.

Last night, I indulged a wild idea that I have been kicking around for a few days to transform my in-law's "famous" 7-Layer Dip recipe into a pizza. Perhaps it's the whole "football fever" getting to me, but this recipe simply had to be made.

Now, in the spirit of full-disclosure, for all of my math minded friends, I omitted a few "layers" because GF Guy doesn't like olives or green onions, so it is more of a 5-Layer Dip variation. Feel free to add those two ingredients in if you like them.

This is a departure from my usual light, vegetable-laden fare. I was only able to eat 2 tiny slices before calling it quits. That being said, it is delicious, and perfect for a football party! It is total Guy Food!

Mexican Layer Pizza

(Gluten-Free, Dairy-Free)

Ingredients:

1 Udi's Gluten-Free Pizza Crust
1/4 cup Refried Beans (check the ingredient list)
1 Avocado
2 tsp Lemon Juice
1/8 tsp Pepper
1/3 cup Vegan Sour Cream
2 Tbsp Earth Balance Vegan Mayonnaise
2 Tbsp Taco Seasoning
1 Tomato, chopped
Daiya Vegan Shredded Cheddar Cheese

Directions:

Preheat oven to 375 degrees F.
Spread refried beans in an even layer over Udi's Pizza Crust.
In a bowl, combine the avocado, lemon juice, and salt. Mash with a fork until smooth and well combined. Spread in an even layer over the beans.
In another bowl, stir together the sour cream, mayonnaise, and taco seasoning until well combined. Spread in an even layer over the avocado mixture.
Top sour cream layer with chopped tomato and Daiya cheese.
Bake in a preheated oven for 10-15 minutes, until cheese is melted.

A Salad... Again....

2012-01-18T20:06:00.005-05:00

What a day...

I don't know about you, but driving is not my favorite. I take that back. It's not the driving I mind. I actually quite enjoy the quality "me" time I have with the radio. What gets my goat are the other drivers. I swear, a Wal-Mart parking lot has to be the most dangerous place on the planet! I come close to a near death experience at least twice a day due to distracted and near-sighted, elderly drivers.

Oh well... It just makes me that much more excited to go home to GF Guy and Dickens.

Lately, I have been getting back into salads. I used to eat a minumum of one salad a day, but over the last few months I have slowly gotten away from that habit. I didn't mean to. I really enjoy salads and the variations you can create with a few simple ingredients. It just sort of happened. Last week, I decided to jump back on the salad train by eating a salad at least 4 days a week. So far, I've been deliciously successful! Tonights salad variation is topped by one of my favorite side dishes, Kimchi!

Kimchi is a fermented cabbage dish popular in Korea. It is said to aid in healthy digestion, and my tummy sure does love it! Be warned, it kind of smells like garbage and is an aquired taste.... But it's yummy! I swear! ;)

Kimchi Tuna Salad

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

Fresh Baby Spinach
Baby Carrots
Bell Peppers, sliced
Cherry Tomatoes
Cucumber, sliced
White Button Mushrooms, sliced
1 packet Low-Sodium Albacore Tuna packed in Water
1/4 cup Kimchi

Directions:

Combine all ingredients in a bowl. Enjoy!

Super Salad & BBQ Sauce Love....

2012-01-18T06:09:00.001-05:00

Happy Wednesday!!!! Today is a very special day.... GF GUY'S BIRTHDAY!!!!

I wouldn't be who I am today without his constant love and support. He is the most patient, caring, honest person I know. He makes me giggle at his silly antics, and sobers me in an instant with his love of the news and politics. He inspires me to do better and to be better. I thank God that after 6 months of stalking him he finally noticed me and asked for my phone number!

I love you, Baby. Happy Birthday!

After all that.... I am away on business on GF Guy's birthday. I know... I'm a butthead. It couldn't be helped though. We will celebrate when I get home. For now, here is last night's dinner. I crashed at my little sisters place instead of a hotel. A home is always much more comfortable than a hotel. We had plans to go to a roller hockey game, but I ended up working until 8PM. So much for that plan!

In between typing, I managed to make myself a delicious, speedy supper. Granted, it was a microwave meal, but it was till delicious!

I bought a Garden Lites Spinach Souffle, and served it atop more vegetables, doused it with BBQ Sauce and called it a night. Perfection in a bowl! I really do like Garden Lites' frozen souffles in a pinch. They are nice and light and perfect with a few accompaniments.

To be honest, I almost broke down and bought sushi. It had a high risk of cross contamination, but I soooo wanted some. I somehow managed to refrain, and was happy with my safe dinner.

Do you ever have to give yourself a safety first pep talk?

Spinach Souffle Salad

(Gluten-Free, Dairy-Free)

Ingredients:

1 Garden Lites Spinach Souffle, cooked according to manufacturer's instructions
1/3 cup California Blend Frozen Vegetables, heated
1 handful Spring Salad Mix
1/4 Avocado, diced
1/2 Roma Tomato, diced
GF BBQ Sauce

Directions:

Place in a bowl and devour!

Vegetable Fried Rice

2012-01-16T20:42:00.000-05:00

Happy Monday!

I spent my entire day on a plane flying from Colorado to Florida, which I have been doing every Monday for at least the past 2 months. I arrived at my in-laws house to find my mother in-law AND father in-law out of town. Being the scavenger that I am, I rooted around their refrigerator to find a large bag of chopped vegetables, leftover plain rice, and little else. Having traveled all day, I had little to no inclination to cook. So, I settled on Fried Rice. Packed with plenty of vegetables, this is a relatively healthy meal with little effort for those lazy days. It is also a great way to use up leftover ingredients.

Tomorrow, I head down toward Miami where I will spend the night with my little sister. It's so nice having family all over the state!

Without further ado, here is tonight's recipe. I am going to enjoy a glass of wine now! ;)

Vegetable Fried Rice

(Gluten-Free, Dairy-Free)

Ingredients:

2 tsp Toasted Sesame Oil
1/4 cup Onion, chopped
1 cup Mixed Vegetables (broccoli, cauliflower, carrots)
1/4 cup frozen Corn Kernals
1/4 cup frozen Green Peas
1/4 to 1/3 cup leftover cooked Rice
1 Egg, beaten
Gluten-Free Soy Sauce

Directions:

Heat oil in a large skillet or wok over medium-high heat.
Saute' onion until translucent. Add the mixed vegetables and saute until tender, 5-9 minutes.
Add the frozen vegetables and cook 1 minute more.
Add the cooked rice and cook 1 minute.
Move the vegetables and rice to the sides of the pan to create a well in the center.
Pour the beaten egg in the center of the pan and cook about 1 minute, until it just begins to cook.
Gently scramble the egg and stir into the vegetables and rice.
Season with desired amount of soy sauce and serve over a bed of fresh spinach.

Tofu in my Tummy

2012-01-12T06:11:00.002-05:00

*Yawn*

Did anyone else have trouble falling asleep last night? Perhaps it was the new episode of Toddlers and Tiaras that kept me up.

It is kind of a scary show..... BUT I STILL LOVE IT! Call it a morbid fascination, but I just can't get enough of the big hair, bad make-up, and crazy mothers. (Don't judge me too harshly)

Unlike the other night, when I slept at my little sisters house and was able to use her kitchen, last night was a hotel room meal. I did my usually grocery store run and wound up with a perfect (for me) dinner. A salad of spinach, bell peppers, raw mushrooms, & cherry tomatoes, topped with plain tofu & salsa is the stuff that dreams are made of!

Plain tofu is one of my top 10 favorite foods. There is just something comforting about the taste and the texture that i can't get enough of! All my friends think my tofu love is weird, but oh well!

What are your top 10 favorite foods? Are any of them considered to be "weird" by mainstream standards?

A Picky Eater and a Confession

2012-01-11T18:26:00.000-05:00

I have a confession to make....

I thought I was over this, that I had evolved to a state where I was beyond such worries. Well, I was wrong. Here's the story. My work holiday party is in a 2 weeks. Last night, they sent out the menu options requesting we RSVP with our entree choice. I immediatley sent back an email asking about Gluten-Free/Dairy-Free options. The response I received was a little non-commital and I began to worry. Yes, I work for a GF company so they understand the problem of cross contamination, but does the caterer? Plus, I'm a Celiac, not just some high-maintenance person trying to make their lives difficult. I never want to be a bother to people and was beginning to feel like one. Thus began a self-imposed mini panic attack. It has been a long time since the thought of eating in public has caused one of these. In retrospect, it is awfully vain of me to worry about what others will think. I should just pack a lunchbox and be done with it. BUT, (and there is always a "but") it is my first work party with this company. I'm still getting to know people and trying to make friends. I don't want to be "that person".

I finally sucked it up and sent another email detailing my worry about cross contamination, etc... They, of course, said it is no bother and they will make sure to speak with the caterer to make sure this will not be a problem. Crisis averted! It turned out to be no big deal. I just had a moment. We all have them... right?

My next challenge of the day was cooking for my little sister. She is a picky, "Plain Jane" eater who doesn't even like sweet potatoes. I consider sweet potatoes to be Nature's Candy, so this revelation shocked me! After much thought, a recipe idea came to mind. It turned out to be delicious! WIN! The combination of onions, apples, and rosemary made the perfect sauce for this quick, healthy meal. Enjoy!

PS- Bear with my cell phone photos. When I'm traveling, I can't bring my camera.

Chicken & Apples

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

2 organic Boneless, Skinless Chicken Breasts
Salt & Black Pepper
Italian Seasoning
1/4 cup BBQ Sauce
1 Sweet Onion, sliced
2 Granny Smith Apples, sliced
1 Gala Apple, sliced
2 cloves Garlic, minced
3 sprigs fresh Rosemary
about 5 oz. Apple Juice
1 Tbsp Honey
1 tsp Cinnamon
Salt & Black Pepper

Directions:

Preheat oven to 350 degrees.
Season chicken evenly on both sides with salt, pepper, & Italian seasoning.
Place chicken in a large skillet sprayed with non-stick cooking spray over high heat and cook for 3 minutes on each side. This will seal in the juices and prevent dry chicken.
Place chicken in an oven-safe casserole dish and evenly pour BBQ sauce over top. Cook in preheated oven for 15 minutes.
Meanwhile, in the same skillet you used to cook the chicken prepare the sauce.
Reduce the heat to medium-high and add 1 tsp oil.
Saute the onion until translucent.
Add the garlic and cook until fragrant, 30 seconds to 1 minute.
Add the remaining ingredients, cover, and cook until chicken is ready.
Remove the rosemary sprigs and spoon the apples and sauce over the chicken to serve.

Sweet & Spicy Beef Stew

2012-01-08T17:48:00.000-05:00

Happy Monday! I had, yet another, wonderful weekend with GF Guy and Dickens.

Friday night, we tried a new restaurant called Tag Raw Bar.

It was awesome, and yes, they had GF Tamari for me instead of soy sauce. I had GF Miso Soup and two different sushi rolls with wasabi foam. It was foodie heaven! Saturday, involved going out for brunch, a trip to Whole Foods, a romp through some snow, a trip to the Denver Art Museum, and a yummy dinner of homemade hamburgers, sweet potato fries, & roasted brussels sprouts.

Like I told you last week, my body has been craving meat. I really have no clue what is going on! I'm normally such a beans and tofu girl and I normally loathe red meat. Oh well, I wanted a burger on Saturday and we had red meat again on Sunday!

Sunday was a fantastically lazy day. We went to church in the AM and then spent the rest of the day at home relaxing, doing laundry, making dinner, and watching the Broncos v. Steelers football game. (It was an awesome game wasn't it?!)

I've gotten into the habit of making a huge meal on Sunday so GF Guy will have plenty of leftovers to eat while I'm out of town. On my flight Friday, I came across an unusual Beef Stew recipe in inStyle magazine that I just had to try. I changed a few things from the original recipe and it turned out deliciously sweet and spicy with just the right touch of acid. GF Guy will be enjoying these leftovers all week long!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free.

Sweet & Spicy Beef Stew

Generously adapted from inStyle Magazine, January 2012

(Gluten-Free, Dairy-Free, Nut-Free)

Photo courtesy of GF Guy and his iPhone

Ingredients:

3 Tbsp Olive Oil
3 lbs Beef Chuck Roast, in 1" cubes
2 medium Onions, diced
3 cloves Garlic, minced
2 carrots, chopped
1 medium Sweet Potato, cubed
1 Apple, chopped
1 can Crushed Pineapple
1/2 cup Red Wine
1 quart Low-Sodium Chicken Broth
2 cups Apple Cider
1 (14.5oz) can Diced Tomatoes
1/4 cup Organic Grape Tomatoes
3/4 cup Fish Sauce
3/4 cup GF Worcestershire Sauce (Lea & Perrins is GF in the USA)
3 Tbsp Balsamic Vinegar
2 Tbsp Dijon Mustard
1 Tbsp Red Curry Paste
1 tsp Curry Powder
1 tsp Cinnamon
1 cup frozen Peas, defrosted
Salt & Black Pepper, to taste

Directions:

In a (very) large pot, heat 1 Tbsp oil over high heat. Add half of the cubed beef to the pot and season with pepper. Brown meat (5-7 minutes) and remove.
Add another Tbsp of oil to the pot and repeat with the remaining cubed beef. Remove from the pot and set aside.
Add another Tbsp oil to the pot along with the onion and garlic. Cook 3 minutes before adding the carrots. Cook 2 minutes.
Add the sweet potato, apple, pineapple, and wine. Simmer 5-7 minutes to reduce the liquid by half.
Add the cooked beef, chicken broth, cider, tomatoes, fish sauce, Worcestershire sauce, vinegar, mustard, curry paste, curry powder, and cinnamon to the pot. Bring to a boil, then reduce the heat to a simmer.
Cover and simmer until the beef cubes fall apart easily when poked with a fork, about 4-5 hours.
The last hour of cooking stir in the peas.
Adjust seasonings and serve immediately.

So, how was your weekend? Did you do anything fun and exciting?

Homemade Mocha Marshmallows....

2012-01-04T20:26:00.004-05:00

Give your friends & neighbors a gift to keep them warm throughout the chilly winter season, Dairy-Free Hot Chocolate Mix & Homemade Mocha Marshmallows!

Everyone gives out cookies and bottles of wine. Don’t get me wrong, I love cookies AND wine. However, man cannot live by cookies and wine alone. Hot Chocolate has to fit in there somewhere! Mason jars filled with our homemade dairy-free hot chocolate mix are a fantastic hostess gift from the kitchen! To make this treat even more special, include homemade mocha marshmallows!

Don’t be scared! It’s not as difficult as it sounds. Plus, the look of joy on the faces of those on the receiving end of these gourmet goodies makes all the time & effort worth it!

Dairy-Free Hot Chocolate Mix

(Gluten-Free, Nut-Free, Vegan)

Ingredients:

2 cups Vance's DariFree Powdered Milk Substitute
1/2 cup Cocoa Powder
1 cup Vanilla Sugar (recipe below)
¼ tsp Sea Salt

Directions:

Combine all ingredients and store in an air tight container.
To make 1 cup of Hot Chocolate, combine 1 cup boiling water with 4 Tbsp mix.

Vanilla Sugar
Ingredients:

2 cups unbleached Cane Sugar
1 whole Vanilla Bean, cut into small pieces

Directions:

Place sugar and vanilla bean in a food processor and process until vanilla bean is finely minced.
Store in an air tight container in a cool, dry place.

Homemade Mocha Marshmallows

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

· 4 Tblsp Unflavored Powdered Gelatin

· 1 cup Cold Water

· 3 cups unbleached Cane Sugar

· 1 1/4 cups Light Agave Nectar

· ½ cup Water

· ¼ tsp Salt

· 1 tsp Coffee Extract

· 1 tsp Vanilla Extract

· ¼ cup Cocoa Powder

· 3/4 cup Confectioners Sugar

Directions:

1. Spray a glass 9x13 pan with non-stick cooking spray and dust with confectioners sugar.

2. In the bowl of a stand mixer, place gelatin and cold water and allow to gel. This should take about 10 minutes.

3. Meanwhile, in a small saucepan over medium-high heat, bring the cane sugar, agave nectar, & remaining water to a boil. Cook until it reaches 240 degrees on a candy thermometer.

4. Slowly beat the hot syrup mixture into the gelatin. Turn the mixer speed up and add the coffee & vanilla extracts.

5. Beat on high until mixture volume has nearly tripled in size, 6-10 minutes.

6. Pour the mixture into your prepared glass pan and smooth with a lightly oiled spatula. Allow to sit uncovered, at room temperature, for 8-12 hours, or overnight.

7. The next day, in a small bowl, whisk together cocoa powder & confectioners sugar.

8. Lightly dust a cutting board with the sugar & cocoa mixture.

9. Turn the marshmallows out of the pan onto the dusted cutting board. It should come out in one piece.

10. Using a pizza cutter, cut marshmallows to desired size.

11. Thoroughly coat each marshmallow in the sugar & cocoa mixture to prevent it from sticking.

12. Store at room temperature in an airtight container for up to one week.

Sundried Tomato Stuffed Chicken....

2012-01-04T05:57:00.000-05:00

Back to the old grind stone! I had an amazing New Year's weekend with GF Guy and Dickens.

I flew into Florida last night and was surprised to find it colder here than it is in Denver! Something is definitely wrong with this picture.

Anyway, both my parents and in-laws live in Florida, so occasionally my route takes me by their houses and I am able to spend the night at their homes. Last night, I was lucky enough to end my day near my parents. I was craving chicken really badly. This NEVER happens! I'm more of a tofu kind of gal. But, if you're body is craving something, my philosophy is that you much need it. I called my mom, let her know that I was making dinner and stopped into the nearest grocery store for a few ingredients.

Generally, I make some sort of stuffed chicken breast. Sure we could have plain chicken, but were is the fun in that?! The possibilities for stuffing are endless! This time, I went with spinach and sun-dried tomatoes.

What would be your dream stuffing combo?

Sundried Tomato Stuffed Chicken

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

1/3 cup fresh Baby Spinach, packed & chopped
1/4 cup julienned Sundried Tomatoes, re-hydrated
1/4 cup Daiya Mozzerella Shreds
2 Tbsp Nutritional Yeast Flakes
1 Tbsp Italian Herb Blend
Salt
Salt-Free Poultry Seasoning
4 Organic Boneless, Skinless Chicken Breasts

Directions:

Preheat oven to 350 degrees F.
Trim chicken breasts of any excess fat, etc....
Cut a pocket in the side each chicken breast, started at the thickest point and carefully working downward.
In a small bowl, combine the baby spinach, tomatoes, Daiya, nutritional yeast, and Italian herbs.
Using your hands, stuff the cheese blend into the cavity of each chicken breast. This will be messy, but don't be shy about getting all up close and personal with your chicken!
Using a paper towel, clean off the outside of the chicken and season with salt & poultry seasoning.
Heat a large skillet over medium-high heat and spray with non-stick cooking spray.
Place the chicken in the hot skillet, being careful not to crowd the pan too much.
Sear chicken 3 minutes on each side.
Place in a glass baking dish and place in your pre-heated 350-degree oven.
Bake for 15 minutes.
Allow chicken to rest 3-5 minutes before serving atop an Herb Salad drizzled with fruity Balsamic Vinegar.

New Year's Crab Soup....

2012-01-01T16:27:00.001-05:00

Happy New Year!

2011 has been a year of changes. I started a new job (twice), moved across the country, and learned how to ride a bike! Looking back, I have a lot to be thankful for. So, instead of focusing on the aspects of myself that I want to change in 2012 (lose weight, exercise more, etc...), I am looking back and relishing my accomplishments from this past year.

So now I ask you: In 2011, I am most proud of __________.

For me, I am most proud of my new ability to just relax and let go. Things are not up to me. God is in control. In 2011, I finally learned to accept that, and it has made my life that much richer.

This weekend has been amazing. GF Guy and Dickens have finally joined me in Denver, for good. We have been enjoying each other and the city, and just relaxing. Here are some pictures I took of our dog park adventure. It was 21 degrees outside, and Dickens isn't sure if he is okay with the cold!

Yesterday, I made my dad's New Year's Crab Soup. It's not really a "recipe", per say, which made it kind of a challenge. The original recipe calls for only 4 ingredients, but I ended up "gidgetizing" it. I had leftovers for lunch today and the flavors tasted even better after sitting overnight.

New Year's Crab Soup

(Gluten-Free, Dairy-Free)

Ingredients:

8 oz Crab Claw Meat
1 carton Fig Food Co. Condensed Split Pea Soup
1 carton Fig Food Co. Condensed Tomato Soup
1 Fig Food Co. carton full of Water
1 Fig Food Co. carton full of Coconut Milk
1 Tblsp Tomato Paste
1 tsp Curry Powder
1 tsp Cumin
1/4 cup Dry Sherry
Black Pepper & Sea Salt, to taste

Directions:

Place all ingredients in a pot over medium-high heat.
Cook stirring occasionally until heated through. Enjoy!

Microwave & Marinara: a Road Food Recipe....

2011-12-21T19:11:00.001-05:00

Because of that whole "gluten-free thing", I can't go out to eat like a normal person when traveling for work. Instead, I go to a grocery store and scavange around until I find something that sounds appetizing. Tonight, I wanted spaghetti. Kind of a tall order when you don't have a kitchen, but I knew exactly what to do. Get ready... I'm about to reveal one of my Road Food Recipes!

Road Food Spaghetti

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

1 pkg House Foods Tofu Shirtaki Noodles, drained and rinsed very well
1/2 cup gluten-free Marinara Sauce
1/2 a bag of Mixed Broccoli & Cauliflower, steamed in the bag

Directions:

Pierce vegetable bag with a fork and cook in the microwave 3-4 minutes, until tender.
Pour marinara sauce into a microwave safe bowl, cover, and heat in the microwave for 45 seconds, until hot.
Add Shirtaki Noodles and steamed vegetables to the bowl of warm marinara sauce, stir, and enjoy!

When in Florida....

2011-12-20T21:22:00.006-05:00

Hi, from the Sunshine State!

I've been sent back to Florida for work this week. Watching Food Network in my hotel room while eating a Florida orange is the perfect way to unwind after a loooooong day.

No-Bake Crack Cookies....

2011-12-20T09:30:00.000-05:00

TODAY IS THE LAST DAY TO HELP ME

WIN A TRIP TO ITALY!!!!!!!!!

This contest, sponsored by Jovial Foods is for the trip of a lifetime! PLEASE PLEASE PLEASE take a second to click on this link and vote for me (Katrina, #9)!!!!!!!!!!!!!!!!

These cookies are ridiculously addictive! Upon sampling one, I immediately dubbed them "crack cookies". Super simple to make with relatively healthy ingredients, I think Santa will love these. Not to mention, he could use some more whole grains in his life. (Just sayin'...)

A pinch of Cayenne gives these cookies a grown-up twist and a delightful little kick, almost like a Mexican Hot Chocolate. Feel free to omit it, but I recommend trying it at least once. You may be surprised!

In other news, Dickens is super excited for Christmas! ;)

Chocolate Peanut Butter No-Bake Cookies

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

2/3 cup pure Maple Syrup
1/4 cup Earth Balance Vegan Buttery Substitute
5 Tbsp Cocoa Powder
1 tsp Cinnamon
1/4 tsp Cayenne Pepper
1 cup certified Gluten-Free, Old-Fashioned Oats
1/2 cup Peanut Butter
1 tsp pure Vanilla Extract

Directions:

In a saucepan over medium-high heat, melt together the syrup and Earth Balance. Add the cocoa powder, cinnamon, & cayenne and bring to a low boil.
Boil for 3 minutes, stirring constantly.
Remove from heat and stir in remaining ingredients. Stir until evenly coated.
Drop by spoonful onto a baking sheet lined with wax paper.
Refrigerate until firm.

Hot and Spicy!!! (and not just my dinner)....

2011-12-19T09:30:00.000-05:00

First thing's first (my apologies to everyone who has already seen this)....

I AM A FINALIST TO WIN A TRIP TO ITALY!!!!!!!!!

This contest, sponsored by Jovial Foods is for the trip of a lifetime and voting ends tomorrow! PLEASE PLEASE PLEASE take a second to click on this link and vote for me (Katrina, #9)!!!!!!!!!!!!!!!!

Now, on to other business.....

With all the traveling I do, the last thing on my mind on my days off is grocery shopping. Actually, going anywhere is pretty much crossed off my list. I turn into a little homebody who would rather watch a movie oh Hulu and do a little P90X then go to the movie theater or a gym class.

Saturday, started with a fantastic breakfast that included a slice of Udi's Cinnamon Raisin Bread topped with pumpkin puree (my fav!!!)

Then, I did a little interval training at my apartment's gym, got a much needed hair cut, watched Dr. Dolittle 3, and played on Pinterest.... basically, I did a whole lot of nothing and loved it!

However, I had a friend coming over for dinner. I know he wouldn't judge me for it, but I just couldn't bring myself to serve him a Peanut Butter Sandwich for supper. I also couldn't bring myself to go to the grocery store. Sooo..... I decided to create something new. I opened my refrigerator to find tofu and a few random vegetables. The cabinets revealed a dearth of grains so a stir-fry was out of the question. Plus, last time I made him a stir-fry I caught my BCBG Alpaca Poncho on fire. I plan on steering clear of the wok for a long while after that tragedy.

Then inspiration struck! A savory pancake? Why not? After all, Ethiopian's eat Injera. The French have Socca. Why not make a savory pancake-like bread? That was the spark that I needed! Supper was born!

I had a general idea of how long things would take to cook. But, as I am learning, this new oven is super hot. Things cook a good 15-20 minutes faster than I expect them to. My monster hot oven paired with spicy red pepper flakes made for one hot and spicy supper!

Serving suggestion: Serve with roasted broccoli & onions, a fresh herb salad, and a dollop of Tofutti Better Than Sour Cream!

PS- Sorry about the sad picture. I couldn't find my camera memory card and had to use my phone.

Indian Spiced Tofu

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

1 block Soft Tofu
2 1/2 tsp Curry Powder
1 tsp Cumin
1/2 tsp Turmeric
1/2 tsp Salt
1/8 tsp Red Pepper Flakes
3 Tbsp Extra Virgin Olive Oil
2 tsp Mirin

Directions:

Drain tofu and press to remove excess water. Press for a minimum of 1 hour, maximum overnight.
Cut tofu into cubes, 1 block should yield around 24 pieces.
In a measuring cup, combine the curry powder, cumin, turmeric, salt, red pepper flakes, olive oil, and mirin to make a marinade.
Place the tofu in a container with a lid. Pour the marinade over the tofu and toss gently to evenly coat. Cover and refrigerate for 1 hour.
Preheat the oven to 425 degrees F and spray a baking sheet with non-stick cooking spray.
Place the marinated tofu in a single layer on the prepared baking sheet.
Bake tofu about 30 minutes, turning once at the 15 minute mark.

Savory Vegan Pancakes

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

1/2 cup certified Gluten-Free Oat Flour
1/2 cup White Rice Flour
2 1/2 Tbsp Baking Powder
1 tsp Parsley
1 tsp Thyme
1/4 tsp Salt
Black Pepper
1 1/4 cup Unsweetened Almond Milk
2 Tbsp Olive Oil

Directions:

In a bowl, whisk together dry ingredients.
Slowly add the wet ingredients to the dry and mix until smooth.
Preheat a skillet over medium-high heat.
Drop batter by 1/3 cup onto preheated skillet. Cook about 3 minutes, until bubbles appear on the top of the pancake.
Carefully flip and continue cooking until done, about 3 minutes.

A Bea-UDI-ful Holiday!....

2011-12-18T10:30:00.000-05:00

Hello all! A little side project of mine..... click on the recipe below to check out my post on the Udi's Gluten-Free Foods Blog!

(PS- Let me know if you want my tricks to make the Dairy-Free!)

Gluten-Free Greek Breakfast Casserole

(Gluten-Free, Nut-Free)

Also, I AM A FINALIST TO WIN A TRIP TO ITALY!!!!!!!!!

This contest, sponsored by Jovial Foods is for the trip of a lifetime! PLEASE PLEASE PLEASE take a second to click on this link and vote for me (Katrina, #9)!!!!!!!!!!!!!!!!

GF/Vegan Pumpkin Crunch Doughnuts....

2011-12-17T10:30:00.000-05:00

Forget the cookies! Santa is getting doughnuts this year!

Back-story: When I was little, Krispie Kreme was kind of my jam. A fresh Boston Creme doughnut was my drug of choice after a long day of Show Choir rehearsal. (Yes, I was in show choir, and we were awesome. Don't judge...) While Kinnikinnick Gluten Free doughnuts are okay in a pinch, they are dense, not the fluffy clouds of sweet, sweet, doughy goodness created by the genius bakers at Krispie Kreme.

For my birthday, my husband surprised me with a doughnut pan! WIN! I decided to make Gluten-Free, Vegan Doughnuts my first high-altitude baking experiment. I was pleasantly surprised by how easy it was!

Much healthier than their gluten-filled counterparts, my Pumpkin Crunch Doughnuts are light as air, low-fat rings of glory! I could hardly contain my joy! In fact, I debated posting this recipe. But, in the end, I came to the conclusion that it is far better to give than to receive.

This post is linked to Cybele Pascal's Allergy Friendly Friday.

Merry Christmas!

Vegan Pumpkin Crunch Doughnuts

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

1/2 cup certified Gluten Free Oat Flour
1/2 cup White Rice Flour
1/4 t Salt
1/4 t Baking Soda
1/2 t Baking Powder (this is for high altitude; only use 1/4 tsp if at regular altitude)
3/4 t Cinnamon
1/4 t Nutmeg
1 cup Unsweetened Vanilla Almond Milk
1/2 Tbsp White Wine (I didn't have any lemon juice or mild vinegar, so I improvised!)
1 tsp Vanilla Extract
1 1/2 Tbsp pure Maple Syrup
2 Tbsp Organic Sugar
1/3 cup Pumpkin Puree

Directions:

Preheat oven to 375 degrees F. (350 degrees F for low altitude) Spray a doughnut pan with non-stick cooking spray.
In a large bowl, combine oat flour, rice flour, salt, baking soda, baking powder, cinnamon, & nutmeg.
In a small bowl, combine almond milk, wine, vanilla, syrup, sugar, & pumpkin.
Add the wet ingredients to the dry, stirring until just combined. Do not over mix.
Spoon into prepared doughnut pan, 2 Tbsp batter per doughnut. Smooth doughnuts using a spatula or spoon.
Bake in preheated oven 7 to 9 minutes, until done.
Cool in the pan 5 minutes, then finish cooling on a baking rack.
Meanwhile, prepare Maple Crunch Topping. (recipe below)

Maple Crunch Topping

Ingredients:

1/4 cup Earth Balance Vegan Buttery Spread, melted
1 Tbsp pure Maple Syrup
1/3 cup Organic Sugar
1/2 tsp Cinnamon
pinch Ginger
pinch Nutmeg

Directions:

In a bowl, combine the melted Earth Balance and maple syrup. Set aside.
In another bowl, combine the sugar and spices.
Dip one side of each cooled doughnut, first in the Earth Balance mixture, and then in the sugar mixture.
Place on a baking rack to allow to set.

Also, I AM A FINALIST TO WIN A TRIP TO ITALY!!!!!!!!!

This contest, sponsored by Jovial Foods is for the trip of a lifetime! PLEASE PLEASE PLEASE take a second to click on this link and vote for me (Katrina, #9)!!!!!!!!!!!!!!!!

Slow Cooked Greek White Beans....

2011-12-11T22:37:00.001-05:00

I received an email today from a reader that touched me deeply. Her words were simple, that she missed my posts, but they meant the world to me. Lately, I have felt out of touch with the blog community. My sporadic posts and lack of time in the kitchen have led me to feel obsolete, like no one cares any longer if I post or not. Today's email helped me see it is not what I post. It doesn't matter if I'm making an omelet or roasting a duck. What really matters is that I post from the heart. So, without further ado, I announce the return of Gluten Free Gidget. She may be a little different, but who wants to stay the same?

Thank you to that reader (you know who you are) for making me see just how important a little blog can be.

Now, on to the food! I plan on eating leftovers of this recipe tonight. It is absolutely delicious, filling, and healthy.

Cooking dry beans has always intimidated me. Thank goodness for my Facebook friends! They coached me through the process, even suggesting the addition of Baking Soda to eliminate the gaseous effects of the beans! I had heard of cooking beans with a bay leaf to aid in this, but never of baking soda. What about you? Do you have any tips/tricks to ban the "bean bloat"?

Slow Cooked Greek White Beans

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

1/2 lb large dried White Beans, soaked overnight
1 Bay Leaf
1 sprig fresh Sage
1 clove Garlic
1/8 t Baking Soda
drizzle Extra Virgin Olive Oil
3 cloves Garlic, minced
2 cups Tomato Basil Simmer Sauce
2 t Honey
1/4 cup fresh Italian Parsley, chopped
Sea Salt & Black Pepper

Directions:

Place beans, bay leaf, sage, & garlic clove in a medium saucepan. Cover beans about 1 inch deep in water.
Bring to a boil, reduce heat to medium-low, and simmer 35 minutes.
Add baking soda to the beans and continue cooking 15-20 minutes.
Drain beans, removing bay leaf, sage, & garlic clove, but reserving 1/4 cup of the cooking liquid.
Meanwhile, in a large skillet, heat oil.
Add minced garlic and saute 1 minute, until fragrant.
Add tomato simmer sauce, honey, parsley, salt, & pepper.
Reduce heat and simmer for 20 minutes.
After sauce has reduced slightly, stir in the cooked beans. If needed, add the reserved bean cooking liquid.
Pour beans into a 9x13 casserole dish.
Bake in a 350 degree F oven for 45 minutes.

I'm Going to Turn Into a Pumpkin!....

2011-11-22T16:28:00.001-05:00

No, seriously... I am going to turn into a pumpkin! I eat more pumpkin puree than any one person should be able to handle. It's just so good! I can't help myself. For instance, this week I had:

CCK's Vegan Baked Pumpkin Oatmeal

Creamy Vegan Pumpkin Oatmeal

Bitter Chocolate Mug Cake (with pumpkin)

and now, a Pumpkin Parfait

Really, the parfait is just Pumpkin puree layered with Enjoy Life Crunchy Flax cereal in a fun goblet. Not much of a recipe, but oh so delicious!
I feel that if you must wake up at 5:00AM, you deserve to eat your pumpkin out of a pretty glass. That's all I'm sayin'...

What do you do to make waking up obscenely early bearable?

Mug Cake Makeover....

2011-11-22T07:26:00.000-05:00

I have been getting back into the gym. Slowly but surely I have started running again, the free weights are becoming my friends, and that delicious soreness that comes from really working your muscles has taken hold. Call me masochistic, but I love the feeling of sore muscles. It means I worked hard!

All this working out has sure revved up my appetite, though. I'm fine with an increased appetite. I'm not trying to lose weight, just to increase muscle tone. I am, after all, a pocket-size little thing!
Last night, I enjoyed a big bowl of GF pasta & roasted vegetables along with a glass of wine whilst watching the AMAs. Is it just me, or do Enrique Englasias & JLo need to retire. I am sooooo over them. Anyhoot, I was craving chocolate to get me through Enrique's overdone performance. The answer... a chocolate mug cake. Most mug cakes have nutritional stats that would make a sumo wrestler blush. So, I gave it a healthy makeover! You could probably eat this for breakfast, it's so healthy!
*WARNING* This is NOT a sweet dessert. I served mine with pumpkin puree on top for the sweetness. Feel free to add sweetener to yours as desired. Perhaps, more stevia! Also, I consider this to be 2 servings. Save half for dessert tomorrow night! ;)

Bitter Chocolate Mug Cake

(Gluten-Free, Dairy-Free)

Ingredients:

3 Tblsp Gluten-Free Oat Flour
2 Tblsp Cocoa Powder
1 Egg
2 Tblsp Tofutti Better Than Sour Cream
1 Tblsp Pumpkin Puree
3 Tblsp Unsweetened Plain Almond Milk
1/8 tsp Sweet Leaf Vanilla Creme Liquid Stevia

Directions:

Place all ingredients in a microwave save mug.
Using a fork, stir until smooth.
Place in a microwave and cook on high for 3 minutes. Cake will rise over the edge of the mug, but don't worry! It will sink back down.
Allow to cool in the mug about one minute before inverting onto a plate.
Cut cake in half to make 2 servings.
Top with more pumpkin puree, ice cream, or chocolate sauce.

Questions:

Does your appetite go through the roof when you start working out? I already eat like a linebacker! Working out only perpetuates the problem.
What is your favorite gym move? Without question, laterals are my jam!
Are you a "sweet" or a "savory"? It depends on the day, though my definition of sweet tends to mean fruit.

Be-UDI-ful Pumpkin Sausage Stuffing....

2011-11-21T12:07:00.000-05:00

Guess what?! I have been given the opportunity to write guest blogs for Udi's! Click on the recipe title for my favorite Thanksgiving Stuffing recipe!

Gluten-Free Pumpkin Sausage Stuffing

Vegan Pumpkin Baked Oatmeal a la CCK....

2011-11-20T11:58:00.000-05:00

This morning, I woke up craving Oatmeal.

I haven't had oatmeal in.... I don't know how long. It was time to rectify that "situation", but not just any old oatmeal recipe would do!

I decided to make my own version of Chocolate Covered Katie's Vegan Pumpkin Baked Oatmeal. Like her, sugar in the AM isn't really my jam. I opted for a sugar-free version that rocked my socks off! (...or it would have if I had been wearing any...)

Click on the recipe title to check out Katie's recipe and start your day off with a big bowl of fabulous!

CCK's Vegan Pumpkin Baked Oatmeal

Vegan Southwestern Lentil Lettuce Wraps....

2011-11-19T10:59:00.001-05:00

Last night, I had zero desire to go to the grocery store. Do you ever have days like that? You want delicious, gourmet food. You are even willing to spend the time slaving in the kitchen. BUT, there is no way in Hades you are stopping to buy ingredients! Even stopping to buy a bottle of wine was out of the question! I was a woman on a mission, and that was mission was to put on comfy sweatpants and a hoodie!

I should mention that said sweatpants are over-sized, black, MC Hammer-esque pants I stole from GF Guy a few years ago. He is now kicking himself for ever purchasing such heinous pants in the first place.

*Sigh* GF Guy is so lucky to have such a sexy wife....

But I digress.... I found some lentils in the cupboard and a new creation was born! I always forget how yummy lentils are. Their earthy flavor and excellent nutritional stats need to appear more in my kitchen! Please make a note of that and remind me from time to time. Thanks! ;)

Vegan Southwestern Lentil Lettuce Wraps

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

1 cup Green Lentils
2 cups Water
1 Bay Leaf
1-2 Tblsp Gidget's Secret Southwestern Seasoning (see below for recipe)
1/2 tsp Cumin
2 Tblsp favorite Gluten-Free BBQ Sauce
Large Romaine Lettuce Leaves
Tofutti Better Than Sour Cream
Salsa (I used my new favorite, Sting N' Linger Raspberry Chipotle Salsa)

Directions:

Place lentils, water, & bay leaf in a medium saucepan. Bring to a boil, cover, & reduce heat to a simmer. Cook until lentils are tender, about 30-45 minutes.
When lentils are finished cooking, stir in seasoning blend, cumin, and BBQ sauce. Taste & adjust seasoning as necessary.
Spoon lentils into a leaf or Romaine lettuce. Top with Tofutti Better Than Sour Cream and salsa.

Gidget's Secret Southwestern Seasoning

Ingredients:

1 Tblsp ground Black Pepper
1 1/2 tsp Cayenne Pepper
2 Tblsp Chili Powder
2 Tblsp ground Cumin
2 Tblsp Brown Sugar
1 Tblsp dried Oregano
4 Tblsp Paprika
2 Tblsp Salt
1 Tblsp Demura Sugar
1 Tblsp ground White Pepper

Directions:

Mix thoroughly. Store in an airtight container.

Questions:

What is your favorite lentil recipe?
What is one ingredient you wish you used more often?

My Inner "Fat Kid" is Happy....

2011-10-16T22:43:00.004-04:00

Lately, I have been experimenting with pork.

We all know I made a pretty wicked Pulled Pork, but that's just one way of cooking it & I need to branch out.

Growing up, my mom made pork tenderloin on a pretty regular basis. None of my friend's moms did, just mine. To this day, a simple pork tenderloin reminds me of home. It makes me think of my mom running around taking care of all 5 of us kids, saying "Dinner is on the stove. Help yourself". Meanwhile, she was helping one of us with homework, scrubbing out lunch boxes, and/or starting yet another load of laundry. She never sat down, and still doesn't!

Last weekend, I saw a pork tenderloin at the grocery store, got all nostalgic, & bought it on impulse. I had no idea how to cook it. I just knew that I wanted to. So... I did!

After church, I threw a little of this and a little of that into my trusty crock-pot, said a little prayer, & hoped for the best. Let me tell you what, by 4:30pm the aroma was so mouthwatering that my neighbors were jealous & the "fat kid" inside of me was doing a happy dance!

By 6:00pm, the heavens started singing & dinner was served.

In honor of "Crock-tober", I am linking this recipe to the My Baking Addiction recipe swap. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by West Bend.

Crock-Pot Marinated Pork Tenderloin & Kabocha Squash

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

1/2 a Pork Tenderloin (I bought mine already split)
1/4 cup White Wine
1 Tblsp Thyme
1 Tblsp Rosemary
1 Tblsp Parsley
Sea Salt
Black Pepper
1/2 a Kabocha Squash, sliced into 3/4" thick slices
1 tsp Olive Oil
1 Tblsp Bragg's Liquid Aminos or Soy Sauce
1.5 Tblsp House Blend from North Market Spices
1/4 cup Water

Directions:

Place the pork in a shallow dish & sprinkle with thyme, rosemary, parsley, salt, & pepper.
Evenly rub spices into the pork tenderloin.
Drizzle with wine, cover, & refrigerate. Allow to marinate at least 1 hour, or over night.
Place Kabocha squash in your crock-pot.
Drizzle squash with olive oil & Bragg's & sprinkle with North Market House Seasoning.
Toss squash to coat evenly.
Place marinated pork tenderloin on top of the squash.
Pour water around the pork.
Cover & cook on low for 5-6 hours.
Serve with a side of your favorite BBQ Sauce, if desired.

Questions:

What food or foods reminds you of your mom or dad?
If you could use only 1 condiment for the rest of your life what would it be?

The Perfect Grilled Cheese Sandwich....

2011-10-16T10:40:00.001-04:00

Sometimes, "happiness" is a perfect sandwich.

I'm not really a "sandwich person"... anymore....

Before Celiacs, I had a sandwich for lunch every. single. day. In elementary school, it was Salami & Mustard. In middle school & high school, it was Turkey & Mustard. In college, it was a hot, pressed sandwich of Turkey & Swiss.

It's funny how things change, isn't it? Now, I only crave sandwiches when I'm in desperate need of comfort food, only hot, & only served with soup for dipping. The Grilled Cheese is the perfect vehicle for dipping. Thanks to Udi's & Daiya, the Grilled Cheese Sandwich is, once again, an option for dinner. Hooray!!!

The Perfect Grilled Cheese Sandwich

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

2 slices Udi's Gluten-Free Multi-Grain Bread
Earth Balance Vegan Buttery Spread
Mixed Salad Greens
fresh Basil, chopped
Cherry Tomatoes, sliced
Daiya Vegan Cheddar Style Cheese

Directions:

Preheat a skillet over medium, to medium-high heat. (depending on preferred done-ness)
Spread a thin layer of Earth Balance on one side of each slice of Udi's Bread.
Taking one slice of bread, on the un-buttered side, layer the mixed greens, chopped basil, sliced cherry tomatoes, & Daiya vegan cheese.
Top with the remaining slice of bread, butter side up.
Place the sandwich in the preheated pan & lightly press down with a spatula. Cook until browned (or burned if you prefer), & carefully flip.
Press sandwich together with the spatula & cook to desired doneness.

Question:

What makes your perfect Grilled Cheese Sandwich? Are you a purist, or do you get creative?
Did you eat sandwiches every day as child? What is the combo you are most embarrassed about? (For me, it's definitely the Salami & Mustard!)

A Date Night with Myself....

2011-10-15T10:18:00.004-04:00

GF Guy has hit the road again. (sad face) It was a fantastic 2 weeks though. We explored the town & its many restaurants, took in a play & a ballet, & even had time for a walk in the park! I can't wait until he comes out again, hopefully for good.

Last night, I arrived home from a long week in Pennsylvania to.... a kitchen!!!!!!

YESSssss!!!!!!!!!

This is how I decompress. I walk in, toss my suitcase/bag in the bedroom, put away groceries, & immediately start cooking. I don't even take off my high heels! (Which, in my opinion, every girl should wear. They make you feel so powerful!)

Even when I'm cooking for one, I will make what I want to make and freeze the leftovers. Just because it's only me doesn't mean I shouldn't cook a grand meal! Last night, I was in the mood for some sort of vegetable soup. As usual, when I make soup, there was no initial recipe. It came together on its own accord and turned into the best soup I have ever made!!!!! Seriously... I was quite proud of myself!

I think it was the Kabocha Squash that put this soup over the top. It infused the broth with a light sweetness that mellowed out the acidity of the tomatoes. Kabocha Squash makes everything better!

I made myself a GF/DF Grilled Cheese sandwich to go alongside the soup with Udi's Multi-grain Bread & Daiya Cheddar Cheese. It got nice and "charred", just like I like my grilled cheese! YUM!

Admittedly, I'm a dipper. How about you?

To dip, or not to dip? That is the question!

The Very Best Vegan Vegetable Soup

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

drizzle Olive Oil
1 Yellow Onion, chopped
2 stalks Celery, chopped
1-2 Carrots, chopped
1/4 of a Kabocha Squash skin on, chopped
2 Zucchini, chopped
4 cloves, Garlic
1 Bay Leaf
1 tsp No-Salt Added Poultry Seasoning
1 tsp ground Thyme
1-2 tsp Parsley
1/2 tsp Sea Salt
Black Pepper
1/4 cup White Wine
1 (15 oz) can No Salt Added Diced Tomatoes
1 Tblsp Tomato Paste
1 (15 oz) can Organic Kidney Beans, drained & rinsed
1 quart Low Sodium Vegetable Broth
2 cups Organic Salad Greens (mix of spinach, etc....)
2 Tblsp fresh Basil, finely chopped
Sea Salt & Black Pepper, to taste

Directions:

Heat oil in a large pot of medium-high heat.
Add chopped onion, celery, carrots, and kabocha squash. Cook 5-7 minutes until soft.
Add zucchini & cook about 3 minutes more.
Add garlic & cook about 1 minute, until fragrant.
Add poultry seasoning, thyme, parsley, salt, & pepper. Stir to combine.
De-glaze the pan with wine & add bay leaf. Allow alcohol to cook off for 1-2 minutes.
Add canned tomatoes, tomato paste, beans, & broth. Bring to a low boil. Cover, reduce heat & allow to simmer for 30 minutes.
After 30 minutes, add the greens, basil, & adjust seasonings.
Recover and simmer until greens are wilted.

Questions:

How do you decompress after a long week?
Do you rock the high heels, or are you more of a sensible shoe wearer?

Tastes Like Christmas....

2011-10-10T09:18:00.001-04:00

The weather in Denver dropped, literally, over night! We went to bed with a balmy 70 degrees & awoke to temperatures in the low 30s accented by rain. While that may dissuade some native Floridians, it made me excited for 2 reasons:

I had a new pair of galoshes that desperately needed to make their debut.
Cold weather inspires me to cook!

GF Guy & I bundled up in lots of layers with plans to use a Groupon for a late brunch at The Local

before stopping by Whole Foods for dinner supplies. Even Dickens got in on the action! He has been modeling his "Mr. Rodgers" sweater like nobody's business! Actually, he seems the most bothered by the cold weather. Going outside is the last thing on his agenda. As soon as we begin walking back toward the apartment, he begins tugging on the leash. I tend to unleash him in the stairwell where he bolts for the door like a bat out of hell, in a mad dash for the warmth of his bed! Such a sissy!

Brunch was a yummy spread of Egg Sandwiches on Udi's GF Multigrain Bread. The Local uses as many local ingredients as possible, hence the name. Our eggs were local, the bread was local, the coffee was local.... You get the idea.

Then, it was off to Whole Foods. GF Guy requested Shepherd's Pie. Traditionally, Shepherd's Pie is made with ground lamb. We made ours with ground buffalo instead. This recipe seriously tastes like Christmas! GF Guy 3/4 of the 9x13 pan, if that gives you any idea how yummy this is!

Shepherd's Pie

(Gluten-Free, Dairy-Free)

Ingredients:

4 large Yukon Gold Potatoes, skins left on & cut into quarters
2 Tblsp Tofutti Better Than Sour Cream
1/2 cup Almond Milk, warm
Black Pepper & Sea Salt, to taste
1 lb Ground Buffalo
1 Yellow Onion, diced
4 cloves Garlic, minced
1 Zucchini, chopped
1 Yellow Squash, chopped
1-2 Carrots, chopped
1 cup frozen Peas, thawed
2 Tblsp Balsamic Vinegar
2 (14.5 oz) cans Fire Roasted Diced Tomatoes
1 1/2 tsp Maple Syrup
1 tsp Thyme
1 tsp Basil
1 tsp Parsley
1/2 tsp Cinnamon
1/4 tsp Nutmeg
dash Curry Powder
splash Red Wine

Directions:

Preheat oven to 375 degrees F (or 350 for those of you who aren't 1 mile above sea level!)
Place potatoes in a pot of water and bring to a boil. Boil until tender.
Place potatoes in a heated bowl. Using an electric mixer, blend until smooth-ish.
Add tofutti, almond milk, salt, & pepper. Blend until smooth. Adjust seasonings as necessary.
Meanwhile, in a large skillet over medium-high heat, cook buffalo until no longer pink. Drain 7 set aside.
In the same skillet, saute onion & garlic until soft.
Add remaining vegetables & saute 5 minutes until soft.
Return cooked ground buffalo to the pan & add all remaining ingredients.
Bring to a slight boil & simmer until liquid reduces slightly.
Place buffalo mixture in a 9x13 casserole dish. Top with mashed potatoes.
Bake in preheated oven 30 minutes, until bubbly & heated through.
Allow to rest 5 minutes before serving. Enjoy!

For now....

2011-09-16T22:25:00.000-04:00

Wow... So much has happened it's not even funny!

My job has changed, yet again. I'm still with the same company, only now the job description has changed. I am traveling a lot. By a lot, I mean I have been living in various hotels for the last 2 weeks.

It also means that we are moving. GF Guy, Dickens, and I are packing up and heading across the country to Colorado. It will be a huge change for us, moving away from our families and everything familiar. We are taking a leap into the unknown trusting that God has a plan for us. That being said, I am thankful for a husband who loves and supports me no matter what.

I am thankful for friends and family who are always there to lend a listening ear and a warm hug.

I am thankful for friends living in Colorado who have helped fill my weekends away from GF Guy with fun projects and good food.

I miss my husband, my family, my friends, & my puppy.

But, for now, I am thankful. Cheers to the future!

Meatless Monday: Tofu Fried Rice

2011-08-09T06:55:00.004-04:00

I have 2 new comfort foods....

Tofu - I love it plain, unpressed, pressed, baked, steamed.... You name it!
Fried Rice - Introduced to me by my in-laws this past year, it is the perfect way to use leftover grains. It works perfectly with white rice, brown rice, quinoa, & even buckwheat!

I made Vegan Lasagna for Tita's on Sunday and had some leftover firm tofu chill-axin in the refrigerator next to a container of leftover brown rice. To be honest, that's how the inspiration for any fried rice dish comes about. Leftover lovin' at its finest!

I had never made Fried Rice for GF Guy, even though it was one of his favorite meals. To be honest, I didn't know how! I tried once & messed the entire thing up. (*NOTE: Do not crack an entire egg over top the rice and vegetables. That is NOT how it is done.) He was thrilled when I finished up my work and told him that's what I was headed to the kitchen to make. You've got to love a guy who doesn't run screaming from the room at the very mention of tofu!

Tofu Fried Rice

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

12 oz Nasoya Organic Light Firm Tofu, pressed
1/4 cup Low Sodium No Chicken Broth
4 Tblsp Bragg's Liquid Aminos
1 Tblsp Lime Juice
2 Tblsp Light Agave Nectar
1 tsp Red Pepper Flakes
1/4 tsp Chinese Five Spice Powder
2 Tblsp Grapeseed Oil
1/2 Yellow Onion, chopped
1 Carrot, chopped
1/2 Zucchini, chopped
1 cup frozen Broccoli
1 cup frozen Peas
1 to 1 1/2 cups leftover cooked Brown Rice
1 Egg, beaten
Herbamare & Black Pepper, to taste

Directions:

In a bowl, mix together broth, aminos, lime juice, agave, red pepper, & five spice powder. Marinate pressed tofu in this mixture for about 2 hours.
Heat grapeseed oil in a wok over medium heat. While wok heats, cube tofu into bite-size pieces, reserving the marinade for later.
Fry tofu in oil about 4 minutes per side, until golden. Remove from wok & set aside.
Add onion & carrot to the wok & stir-fry until soft. Add the Zucchini.
Next, the frozen veggies should be added to the wok. If veggies are sticking to the bottom of the pan, add a little of the reserved tofu marinade.
When vegetables are soft & heated through, add the brown rice. Stir-fry until heated through. Add reserved tofu marinade.
Create a well in the center of the rice mixture. Pour in the beaten egg. Allow to cook about 1 minute, then slowly incorporate the egg in to the rice & vegetables.
Return the tofu to the pan & continue to cook until heated through.
Serve on a bed of baby spinach.

What are your comfort foods?

Scales are Stupid....

2011-08-06T09:23:00.001-04:00

Every Publix grocery store has a giant, menacing looking scale in their front entry way.

As I am quite often in and out of these stores on a daily basis, I have observed an interesting trend in human behavior. For every person that dares to step onto the dreaded in giant scale, in public, no less, there is an overwhelming sense of embarrassment. If they are skinny, they seem to be embarrassed to be seen on the scale at all, and are on and off that thing before you can bat an eyelash! I know for myself, I worry people will scoff at me for even wondering my weight, or judge me to have an eating disorder. For those that are overweight, they shame and mortification that over takes their features when the large display practically screams their weight to the entire entry way is absolutely heart breaking.

Even more worrisome, are the countless preteens who are obsessed with the magical numbers appearing on the scales. They worry every time they gain a pound. I want to run up to them and scream, "It's okay! It's a good thing! You are still growing! You want to weigh more than 80 lbs!!!!"

As I mulled these trends over in my mind, the thought came to me. Why are we so obsessed with a stupid number? Why do we let what a machine says define our self worth? When did this shift in thinking take over?

As long as we are able to run, jump, and play, our bodies are able to do what God designed them to do. We are perfect! Who cares if you are 100 lbs or 200 lbs! Each of us is beautiful and unique, just as we are.

Join with me and take a stand against the machine and toss your stupid, judging, inanimate scale in the garbage bin! Scales are stupid! Who needs them? So there!

Mid-Week Musings....

2011-07-19T20:17:00.001-04:00

I took a quick trip to Washington DC this past weekend to see GF Guy's show for the last time.

Hanging with the other "Tour Widows" who were out visiting.

This year has been such a growing experience for both of us. We have grown as a couple, as individuals, & as a family. I wouldn't change it for the world. BUT... I AM SUPER EXCITED FOR GF GUY TO COME HOME!!!!!!!!!!!!!!!! I want to make him an extra special dinner for his first night home, but am stuck! Any ideas/suggestions would be most appreciated!

Now for a few random musings:

The new GF Kellogg's Rice Krispies really do snap, crackle, & pop!

I'm enjoying my fish while I can! This one was topped w/ Organicville's Pineapple Salsa! YUM!

Drinking out of a fancy wine glass makes me feel special. ...even if I'm only drinking water...

THE END!

Bowl Meals & Big Changes....

2011-07-13T06:12:00.000-04:00

I realized something last night.

I am going to have to start cooking again when GF Guy comes home. He will be home for at least 6 months starting July 25th!!!!!!!

Here's the deal... When it's just me, I tend to open the refrigerator, pull out every vegetable on the planet, throw it into a pan with heaven knows what (usually whatever I can scrounge out of the refrigerator or cabinets), plop it into a bowl with diced tomato & avocado, & call it dinner. With GF Guy, I don't think that will go over so well. Don't get me wrong, he loves me cooking. The think is, very few people would consider a giant bowl of buckwheat, kale, tofu, diced tomatoes & avocado, & homemade cocktail sauce a yummy dinner. That is honestly what I ate last night.... AND I LOVED IT!!!! Don't judge!

I'm also going to have to stop making fish. GF Guy loathes the stuff.

So, no more Veggie Dump Bowls...

no more Fish Filets,...

& no more puppy boyfriends in the bed.

Big changes are a comin'!

Gidget Goes Cruisin....

2011-07-11T21:38:00.001-04:00

Throughout the years, I have become a master Gluten-Free traveler. I have traveled everywhere from Canada, to Cancun, to San Francisco, & Savannah.

A little background...

I traveled for 2 years with GF Guy on a bus & truck Broadway show tour. It was me, a mini cooler, & a hope & a prayer! I ate lots, and I mean lots, of tuna over those 2 years. I also ate some amazing food at little gluten-free savvy joints all over the country. It taught me amazing survival skills. However, that's what it was... survival. Food was not enjoyable. It was not delicious. It was something to keep alive and that was all. Now, when we travel, GF Guy and I try to pick places where food won't be a problem. We don't always, however, plan the vacation....

For Christmas last year, my parents bought all the kids and their significant others a vacation, a cruise to Bermuda, be be exact. I lived in Bermuda for a few years when I was little. My little brother & sister were born there. This trip was our first time back in almost 20 years! Yes... I'm that old.
We boarded our cruise ship in NYC and set out on our voyage. Let me tell you what, it was HEAVEN!
Norwegian Cruise Lines was not a company I had heard about when researching gluten-free cruises. Because of this, I was slightly nervous about my food situation. I need not have worried. The crew aboard the Norwegian Gem, especially the Maitre d', Richard Bull, were exceedingly attentive & wonderful. Each evening, I perused the next day's menus & placed my "special order" to be prepared in the special food allergy kitchen. The chefs delighted me at every meal creating gluten-free, dairy-free twists on their recipes that never lacked for flavor or complexity. I was surprised with special desserts, muffins, and bread by Richard, the Maitre d'. Each plate was triple checked by the cooks, waitstaff, & finally the Maitre d', himself, before being presented to our table. The family joked that Richard was my "special chef" because of the close attention he paid to me throughout the cruise.

I am now a Norwegian Cruise Lines devotee for life! If you have food allergies or celiac, know that you will be able to enjoy a wonderful vacation with NCL!
Here are some pictures from our amazing trip. Enjoy!

Officially a Local....

2011-07-10T20:55:00.001-04:00

Something happened today. I think it was a moment of significance, but want your take on the matter. So, I was walking along the sidewalk on my way into the Gourmet Pizza Co. with a friend.

Incidentally, the Gourmet Pizza Co. has amazing gluten-free/dairy-free pizza, but I digress. As we were walking along, a black SUV pulled over, rolled down their window, & a voice shouted, "I might have known I would run into you at a gluten-free place. They have bangin' pizza!" It finally happened! I ran into someone I knew out and about in town. It wasn't a friend of GF Guy's family. It wasn't an acquaintance from work. It was just someone I know from dance class. It was the first time this has happened to me since moving here, and it was cool!
Don't get me wrong, this isn't the first time this has happened in my life. In fact, it happens every time I go to NYC, because that's where most of my friends actually live. It was just the first time it has happened here. It made me happy!
If you haven't already guessed, I can be pretty introverted when it comes to letting people really know me. I was always the shy kid reading in the corner. As I've grown, I have learned to adopt a work persona that makes me seem extroverted and extremely confident. Truth be told, I am still just as unsure as the pimply teenager about to ask the head cheerleader to prom. I just know how to hide it better.
It feels like no matter how old you are, there will always be a part of you that is stuck in junior high wired with braces and a mop of frizzy hair atop your head.

But that's okay. That's what makes us human.
This has been a long post just to say, I'm happy. I finally have an identity in this town. I think I've finally found a home.
Now that I've rambled for ever, let's move on to dinner! Brace yourselves! You are about to see what I've been eating, or a variation there of, every night for the past few months. Every night, that is unless I have parked my behind at my in-laws kitchen table. Which, I am embarrassed to say, I do more often than not now that GF Guy has been away.
Here you have it...

Baked Cod with a cubed baked Sweet Potato, Steamed Broccoli & Spinach, & diced Tomato & Avocado. Sometimes I will have Tofu instead of fish, or throw some Garbanzo Beans in the mix. See, I told you it was boring.
Now, all I really want is cake, but I'm too lazy to make myself one. I guess I'll go to bed and do a crossword puzzle like an old lady. At least I have this handsome man to snuggle with!

Tune in tomorrow to hear all about the amazing vacation I just returned from! Here's a hint: It was a tropical island! Any guesses?

Cookie Monster....

2011-07-10T09:45:00.001-04:00

A few weeks ago, I received a box bursting with cookies from Enjoy Life Allergy-Free Foods. I was super stoked to find 1 of each of their new flavors of Allergy-Free Crunchy Cookies!

When they say crunchy, they mean crunchy! These were the last thing I expected from a company known for their soft, almost muffin-top like, cookies. Guess what, ENJOY LIFE HIT THIS ONE OUT OF THE PARK!

The Crunchy Double Chocolate my hands down favorite. Seriously, these cookies are the best (other than homemade) cookies I have ever had. I am not being paid to say that. They are ridiculous! I have been slowly working my way through the box, savoring one cookie crumbled over pumpkin puree for dessert each night. So, so good!

The Crunchy Chocolate Chip was just okay... Nothing spectacular. Then again, unless hot and fresh from the oven,, chocolate chip cookies just aren't worth the calories, in my humble opinion.

Next up, Crunchy Sugar Cookies! These would be delicious as the base for a Strawberry Shortcake-type dessert. They were a little sweet for my taste, but then again, they are sugar cookies. If that's your thing, then you will LOVE these.

The Crunchy Vanilla Honey Graham cookies were the last to face my scrutiny. Crunchy, thin, perfection, these cookies taste just like graham crackers! Upon discovering the taste similarity, I may, or may not, have done a happy dance around my kitchen, before setting to work on summery dessert to take to my grandmother's house for Sunday dinner.

Using 2 cookbooks, gifts from my Fairy Blog Mother,

I combined 2 recipes, changed a few ingredients, and created a lovely Blueberry Tart with a Honey Graham Crust!

I can not wait to see what everyone thinks. Though, I have a feeling they will love it!

Check your local health food stores for these cookies, and the rest of Enjoy Life Foods', new product line. They have, once again, out done themselves!

I'm not dead, yet!...

2011-07-09T21:07:00.003-04:00

I'm not dead. I'm busy.

I'm busy and have been cooking boring, repetitive meals.

I have also been out of town for weeks on end. Mind you, I have been having a grand time! I am loving my new job and situation in life. I have been blessed with wonderful, supportive family and friends. I think the time has come to change this blog's direction... again. I will occasionally be posting recipes, and am always available for questions regarding recipes. Food is, after all, my favorite thing. I'm going to go back to more of a healthy living blog. You will hear about my daily exploits navigating a gluten filled world. You may even go on vacation with me! Only time will tell. All I know is, if I don't change this blog's focus, it will end. I don't want that, and I hope you don't either. So, let's see where the wind takes us! Thanks for sticking with me!

I Definitely "Enjoy Life"....

2011-05-22T20:47:00.000-04:00

Guess what...

I STARTED A NEW JOB LAST WEEK AND I LOVE IT!

I arrived home from a week of training in Denver to discover a delightful gift waiting in my living room.

It was a box of goodies from Enjoy Life!

Enjoy Life is a Gluten-Free, Allergy-Friendly company based out of Illinois. Their products are completely gluten-free and free of all the top 8 allergens:

wheat
dairy
peanuts
treenuts
egg
soy
fish
shellfish

I have long been a fan of the Enjoy Life Mini Chocolate Chips.

They taste delicious, and their miniature size allows them to spread out more in baked goods ensuring more chocolate per bite! I am also a huge fan of the Enjoy Life Perky's Crunch Flax Cereal.

Sprinkled on top of a bowl of pumpkin puree... heaven, my friends... pure heaven! But, I digress....
Enjoy Life recently released a line of Crunchy Cookies (Chocolate Chip, Double Chocolate, Sugar Crisp, & Vanilla Honey Graham),

Semi-sweet Chocolate Mega Chunks (for baking),

and Double Chocolate Crunch Granola.

I was lucky enough to receive samples of the Mega Chunks and Granola!!!!

I tore into the Double Chocolate Granola within moments of walking in the door. Whether enjoyed by the handful, mixed with Perky's Crunchy Flax Cereal and topped with Almond Milk, or sprinkled atop pumpkin puree, Enjoy Life's new Double Chocolate Granola is HEAVEN!!!!!!!!! Seriously, it is the most amazing blend of whole grains and chocolate balanced with subtle sweetness and packed with flavor!

Then, it was on to the Semi-sweet Chocolate Mega Chunks! Right off the bat, I noticed Enjoy Life was not joking around when they called them "mega chunks".

These suckers are huge, especially when compared with their mini-chips. The flavor is really the best part. Once again, they weren't too sweet or too rich. They were just right. Enjoy the following recipe and get our there and try Enjoy Life's wonderful new products!

Chocolate Chunk Cake with Chocolate Hazelnut Glaze

(Gluten-Free, Dairy-Free)

Ingredients:

1 box Bloomfield Farms Vanilla Cake Mix
3 large Eggs
1/2 cup Earth Balance Vegan Buttery Sticks, melted
3/4 cup Water
5 oz Enjoy Life Semi-sweet Chocolate Mega Chunks
1 Tblsp dairy-free Chocolate Hazelnut Spread ( I used Rawtella)
2/3 cup Powdered Sugar
5-6 tsp Water

Directions:

Preheat oven to 350 degrees F.
Spray a Bundt cake pan with non-stick cooking spray.
In a large bowl, whisk together eggs, melted Earth Balance, & water.
Slowly stir in cake mix and chocolate mega chunks until just combined. Do NOT over mix.
Pour batter into prepared cake pan and bake 45 minutes, until done.
Allow to cool 10 minutes in pan.
Meanwhile, in a small bowl, whisk together remaining ingredients until smooth.
Turn cake out of pan onto a cooling rack and drizzle with chocolate hazelnut glaze.
Cool completely before serving.

The Morel of the Story is....

2011-05-07T20:22:00.000-04:00

Friday, I was having a no good, very bad day.

One of the bars in my closet fell... twice! The second time it landed squarely on my foot. Then, Dickens caused me to spill my protein shake all over my front door, porch, and bag of clothes. Frustrations continued at work and before I knew it, I was holed up in the back office making "ohm" fingers and telling myself to breathe!

My entire day made a turn around when I arrived home to find a large package on my porch from Earthy Delights with the word "Perishable" stamped on top. Grabbing the nearest sharp object, I tore into the package to find, yet another, gift from my Fairy Blog-Mother. It's a tough contest, but I think this one may be my favorite. The box contained Ramps (wild leeks), Fiddleheads, & Morels!!!!!!!!!

First of all, I have been searching for Ramps & Fiddleheads for going on 2 years now.

Second of all, Morels?! Need I say more? Aren't they gorgeous?!

I set out to create exactly what popped into my head the moment I saw those glorious ingredients peeking out of their packaging. I must say, this one is a serious winner! The combination of Cream Sherry & Coconut Milk brings all the flavors together in a symphony of flavor! Bon appetit!

Pasta w/ Sherried Morel Cream Sauce

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

2 Tblsp Earth Balance Vegan Buttery Spread
1 pint Morels, halved
3 Ramps, white parts only minced
Sea Salt
freshly ground Black Pepper
1/2 cup Fiddleheads, blanched
1/4 cup fresh Parsley, minced
2 Tblsp Cream Sherry
1/2 cup So Delicious Unsweetened Coconut Milk
Vegan Parmesan or Nutritional Yeast Flakes
Gluten-Free Pasta of choice

Directions:

In a large skillet, heat Earth Balance until melted.
Add Morels and cook over medium heat about 5 minutes. Add Ramps and season with salt & pepper. (Do NOT scrimp on your seasonings kids!)
After 5 more minutes, add blanched Fiddleheads and cook until heated through.
Add fresh Parsley and Sherry. Cook 2 minutes
Add Unsweetened Coconut Milk and allow to reduce slightly.
Serve over Gluten-Free pasta of choice.

What are your most coveted ingredients?

San Francisco & Soup....

2011-04-09T23:26:00.000-04:00

I'm baaaaaack!

I have been off visiting GF Guy in San Francisco the past week and a half.

It was glorious! If you have never visited, you simply must. I had practically zero problems finding GF options. Even the corner store stocked Pamela's Cookies, LaraBars, & Kombucha!

GF Guy took me on a surprise getaway to Sonoma where we visited the amazing Benziger Family Biodynamic Winery, ate at The Girl & The Fig, and hiked around Muir Woods. (Fun Fact: Return of the Jedi was filmed in Muir Woods)

We also went on the not-to-be-missed GoCar Tour, ate at Cafe' Gratitude and the Hot Spud, and saw the Sea Lions at Pier 39.

My flight back was cancelled (thanks Southwest), and I was forced to spend an extra day on the West Coast... darn.... ;)

So... what did we do to celebrate? We went to House of Air and bounced around on trampolines for an hour!

We took a bunch of video footage. Hopefully GF Guy will have it edited and ready to go soon.

Now, get ready for a new recipe featuring....

Until recently, I had never experienced the joy that is Broccoli Soup. No offense to my wonderful mother (Hi, Mom!), but growing up, I thought the only way to eat broccoli was nuked, fresh from the freezer.

I now know this to be ridiculous! Thank goodness!

Last time I attempted to make Broccoli Soup was a dismal failure. It was a bland, tasteless mess! I blame this on not cooking the broccoli long enough. When I tried to puree the soup, the broccoli was too hard and clogged my blender.

Determined not to make the same mistake twice, I made this version in my crock pot. Believe it or not, it tasted delicious and didn't leave a lingering aroma of broccoli smell! (You know what I'm talking about.)

Enjoy this supper on a sunny spring day with a side of toast. (Gluten-Free, of course!)

Broccoli Soup

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

1 Tblsp Extra Virgin Olive Oil
1 Yellow Onion, chopped
1 Sweet Potato, peeled & cubed
1 Carrot, chopped
1 large Scallion, chopped (or 2 small)
1 lb Broccoli Florets
4 cloves Garlic, minced
4 cups Low-Sodium Chicken Stock
1 tsp Curry Powder
1/2 tsp Cumin
pinch Red Pepper Flakes
pinch Sea Salt
1/3 cup Coconut Milk

Directions:

Place all ingredients in a crock pot, in the order listed.
Cook on HIGH 4 hours.
Using an immersion blender, puree to desired consistency.

Chickpea Zoodle Soup....

2011-03-16T08:34:00.000-04:00

Lent, you have struck again!

I have been fighting a sore throat/sinus thing and wanted nothing more than a big bowl of Chicken Soup. FAIL!!!!! It was Friday.... no chicken for me. Time to improvise! No chicken? Try chickpeas instead! No noodles in the pantry? Make your own with a zucchini!

I must confess..... this soup is delicious!

I set up the shot & was clicking away with my camera when a thought struck! CHEESE! Topped with a little Vegan Mozzarella, this soup was transformed! Enjoy!

Chickpea Zoodle Soup

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

1 Tblsp Extra Virgin Olive Oil
1/2 Yellow Onion, chopped
2 Celery Ribs, chopped
2 Carrots, chopped
1 small head Broccoli, chopped
handful Green Beans, chopped
1 Yellow Squash, chopped
4 cloves Garlic, minced
1 Tblsp Poultry Seasoning
Sea Salt
Black Pepper
1/2 tsp Thyme
2 tsp Tarragon
1 quart Organic No-Chicken Broth
1 (15 oz) can Organic Garbanzo Beans, drained & rinsed
1 bunch Spinach, chopped
1/2 Zucchini, spiralized
Daiya Vegan Mozzarella Cheese, garnish

Directions:

Heat oil in a large pot over medium-high heat.
Saute onions 3 minutes, add celery & carrots, cook 3-4 more minutes until soft. Add broccoli, green beans & squash, cook 3 more minutes.
Add garlic and saute stirring constantly 1 minute.
Add spices & herbs, stir to combine.
Deglaze pan with broth and bring to a simmer.
Add garbanzo beans & spinach and cover.
Reduce heat to low & simmer 15 minutes.
Add spiralized zucchini "noodles" & cook 5 more minutes until soft.
Garnish with vegan cheese & serve.

More Baked Tofu Bliss....

2011-03-15T08:19:00.001-04:00

Next on the tofu front is another baked tofu recipe. This time, I got a little braver and made my own sauce. I wanted to add a pinch of curry powder, but, alas, had none in the house. (Sacrilege, I know!) Not to worry! I have amended the no-curry-in-the-kitchen situation. Curry, or no curry, this is a delicious recipe. I enjoyed my 'fu atop a salad. How do you enjoy your 'fu?

Apricot, White Cherry Baked Tofu

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

1 pkg. Nasoya Super Firm Cubed Tofu, drained
4 Tblsp Apricot, White Cherry Preserves
1 Tblsp Balsamic Vinegar
1 tsp Poultry Seasoning

Directions:

Combine preserves, vinegar, & poultry seasoning in a bowl.
Toss tofu with sauce and marinated 30 minutes.
Preheat oven to 350 degrees F.
Bake marinated tofu 25-30 minutes.

Sherry + Spinach = BFFs

2011-03-14T11:26:00.001-04:00

I must say, I eat an abnormal amount of greens. Popeye, watch your back!

I could totally challenge you for the Spinach King/Queen title! I add it to smoothies, plate almost every lunch and dinner on a bed of spinach, add it to salads... Heck, I've even added it to ice cream! Every once in a while, I actually cook it, like a normal person. When it comes to a BBQ meal, like my BBQ Baked Tofu, a side of cooked greens are a MUST!

I always have a bottle of sherry handy for cooking purposes. I've never tasted it by itself, but added to recipe..... HEAVEN!!!!!!!!!!!!

Seriously, the skies open up and angels start singing! Sherry & Curry, Sherry and Sour Cream.... oh don't get me started! My favorite cake recipe even calls for Sherry! I've become distracted. Where was I? Oh yes, spinach!

This delicious recipe can be made with regular garlic. I, however, used swoon-worthy Black Garlic. If you ever stumble upon this unusual ingredient snap it up, no matter the cost! It has a subtle, smooth flavor that adds elegance to simplest of recipes.

Sherried Spinach

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

4 cloves Black Garlic, sliced
3 large handfuls Baby Spinach
dash Sherry

Directions:

Spray a skillet with non-stick cooking spray.
Over medium heat, saute garlic until fragrant.
Add spinach and a dash of sherry and cook down until wilted.

BBQ Bliss....

2011-03-13T11:26:00.000-04:00

I LOVE BBQ!

I ALSO LOVE TOFU!

Is that weird? Seriously, I crave plain tofu straight out of the package, a la this lovely lady. I wanted to try something different, though. The other night, I was in the mood for my two loves, tofu & BBQ sauce. I decided to combine them to create a simple baked tofu entree. The preparation is so simple, I'm not even sure it can be deemed a recipe, but that doesn't matter! It CAN be deemed delicious! In our household, THAT is what counts! Serve alongside Sherried Spinach (recipe to come tomorrow) & Roasted Kabocha Squash & you have a down home Vegan BBQ in no time flat!

BBQ Baked Tofu

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

1/2 cup BBQ Sauce
1 pkg. Nasoya Super Firm Cubed Tofu

Directions:

Drain tofu and toss together with BBQ Sauce.
Allow to marinate 25-30 minutes.
Preheat oven to 350 degrees F.
Place marinated tofu on a lined baking sheet. Bake 25-30 minutes.

Shameless Plug....

2011-02-24T22:31:00.000-05:00

This is a shameless plug soliciting nominations! :) Let's put a Gluten-Free Blogger on the list!

Follow this link to nominate Gluten Free Gidget for Women's Health Blogs We Love 2011!

Confessions and Celebrities....

2011-02-23T06:30:00.000-05:00

Time for some honesty.

I didn't cook last night. In fact, I only cook a few nights a week. It's time for me to come out of the closet....

I am a leftovers garbage disposal.

Don't laugh! I provide a very useful service for my in-laws! I'm not picky. Just make sure it's gluten-free and dairy-free and I will throw it on a bed of lettuce and call it dinner. Waste not, want not, I say! Last night I made like a squirrel after dance class and raided their refrigerator. Using leftovers from 3 separate dinners I made a salad masterpiece of Red Leaf Lettuce, roasted brussel sprouts, roasted sweet potato & onions, and pulled pork! HEAVEN!!!!

Food often tastes better leftover. The flavors have a chance to mingle. I would never turn my nose up at leftovers! They are another chance to recreate something out of nothing!

Okay! Now that that's out of the way, I have some more pictures of GF Guy with the people he has been meeting out in LA.

Someone asked if I was jealous. Not really, more excited for him!

GET EXCITED!!!!!


Randy Jackson

Matt Damon, John Kasinski, & Emily Blunt

John Kisinski & Emily Blunt

Steven FREAKIN' Tyler!!!!!!!!

Tom Cruise

There were other, too... Ryan Seacrest, Julianne Hough, Shannon Elizabeth, Adam Shankman, Mia Michaels, Weird Al, some people from Glee, Joel Hoekstra from Night Ranger, Rikki Rockett the Drummer from Poison, and Carmen Electra! The whole Steven Tyler thing was almost too much for me to handle! I FLIPPIN' LOVE HIM!!!!! It's only Wednesday! Who knows who else might show up!

What celebrity would you most like to meet?

How to Politely Return a Pie Plate....

2011-02-22T06:24:00.000-05:00

GF Guy's Aunt P & Uncle R are visiting from Detroit.

They are brilliant, if you ask me. I mean seriously, who would want to be up in that frigid wasteland when it feels like summer here in Florida?

Anyway, a few months ago, GF Guy's show played one of the theaters in Detroit. Uncle R & Aunt P went to see the show and brought the cast a homemade Apple Pie in a glass pie plate.

Wrapped tightly in a jacket, that plate made it's way across the country and into my kitchen for safe-keeping.

Since Uncle R & Aunt P are now here, I figured it was time to return the prodigal pie plate to its rightful owners. Horweve, I couldn't merely return the plate. It had to be done properly & politely. When returning a dish, it should never be returned empty. It's only polite.

So... I returned it full of a second recipe from Mommy's Kitchen! Behold the amazing Homemade Peanut Butter Custard Pie!!!

Topped with homemade Meringue and filled with creamy custard, this pie is a peanut lovers dream! My changes:

Vance's Dari Free instead of milk
Agave Nectar instead of sugar
Bob's Red Mill Gluten-Free Biscuit & Baking Mix instead of flour (I added an extra Tblsp to accommodate extra liquid of agave)
Pie Crust made from Gluten-Free Pantry Perfect Pie Crust Mix

Another creamy, dreamy winner! I think I like this whole pie thing! Just one step closer to becoming a stereotypical 1950's housewife!

PS- Remember when I was jealous that GF Guy met Tom Cruise? Forget that! He met Matt Damon and John Krasinski from The Office on Sunday when they came to see his show! Ridiculous!

Old-Fashioned Southern Puddin' Pie....

2011-02-21T06:43:00.000-05:00

Pie crusts are my nemesis!

I LOVE them. The flaky, buttery delicious crust was always my favorite part of the pie. Alas, that is no more thanks to that pesky little gluten and dairy problem I seem to have. Even the Gillian's pre-made gluten-free crust has dairy!

BOO!

A few weeks ago, someone gave me a box of Gluten-Free Pantry Perfect Pie Crust mix.

It stared at me, taunting me every time I opened the cupboard. Something had to be done!

I strapped on my 6-shooter, jingled my spurs, and faced off with the enemy.

(cue tumble weed)

Using Spectrum Non-Hydrogenated Vegetable Shortening & Earth Balance Buttery Sticks, I was able to get some semblance of a crust. It was very delicate, but it was an okay first attempt. JOY!!!!!!!

New problem.... I was stuck with two pie crusts cooling on the counter and hadn't thought of what to put in them.

Enter Mommy's Kitchen, a blog by a Southern mom of 3 named Tina. Her pies are OUTRAGEOUSLY GOOD, and her recipes are wonderfully accessible for an amateur pie maker like myself.

I filled my first pie crust with her Old Fashioned Chocolate Pie with Meringue Topping.

Instead of Half & Half I used Vance's Dari Free, and instead of butter I used Earth Balance. Other than that it was as written. Let me tell you what, it was the most delicious, chocolatey puddin'-tastic piece of heaven on a plate I have ever experienced! MAKE THIS PIE, YA'LL!

What about the other crust? Tune in tomorrow! :)

Name Dropping....

2011-02-20T21:52:00.000-05:00

GF Guy's show is currently performing in LA. So far he has met Shannon Elizabeth, Carmen Electra, Julianne Hough, Adam Shankman, Mia Michaels, a bunch of famous 80s rockers, AND.....

Tom Cruise & Katie Holmes!!!

GF Guy is in the maroon shirt & jeans, 2nd row, 2nd person from the end on the left. He is so handsome! :)

Blueberry Whirlwind....

2011-02-20T19:20:00.002-05:00

This post is linked to Gluten-Free Wednesdays and Slightly Indulgent Tuesdays.

What a whirlwind of a weekend! I have been one busy bee!

I swear, I need a break from myself! I haven't sat down to have a "weekend" all weekend! To be honest, I have a hard time allowing myself to relax. Over-committing myself is one of my worst habits. I always end of stressed out and exhausted. In the end, I'm always happy to have volunteered. It's just stressful leading up to the actual occasion.

My Aunt's birthday was today, which meant of huge day long fete of fabulosity! I made my usual 12 lbs of Pulled Pork, but decided to debut a new recipe for dessert (make that 3 new recipes, but those will come later!)

I've never made cheesecake, dairy-free or regular. What better place to test a GF/DF recipe than a house full of gluten/dairy eaters?! The response was one of overwhelming success! Enjoy!

Blueberry Swirl Cheesecake with a Lemon Cookie Crust

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

PUREE:

1 1/2 c. Blueberries
1/4 c. Turbinado Sugar
2 tsp. Cornstarch
1 Tblsp. Lemon Juice

CRUST:

1 pkg Enjoy Life Lively Lemon Cookies
2 Tblsp. Turbinado Sugar
2 1/2 Tblsp. Canola Oil

FILLING:

8 oz. Tofutti Better Than Cream Cheese
1 c. Turbinado Sugar
8 oz. Tofutti Better Than Sour Cream
2 t. Vanilla Extract
4 large Eggs, at room temp.
2 Tblsp. Bob's Red Mill Gluten-Free All Purpose Biscuit & Baking Mix

Directions:

BLUEBERRY PUREE:

Combine berries, sugar and cornstarch in a medium saucepan.
Bring to boil over medium heat and cook, stirring, 5 minutes.
Puree in blender with lemon juice.
Cool completely.

CRUST:

Preheat oven to 350 degrees.
Wrap outside of 9-inch springform pan with foil.
Place cookies in a food processor fitted with the "S" blade. Pulse into crumbs.
Combine crumbs, sugar and oil in bowl; mix well.
Press evenly into the bottom of the foil wrapped pan and bake 10 minutes. Cool.

ASSEMBLY:

Beat Tofutti cream cheese in mixer bowl until light and fluffy.
Gradually add sugar and beat until completely smooth.
Beat in Tofutti sour cream and vanilla.
At low speed, beat in eggs one at a time, then Biscuit & Baking Mix just until blended.
Pour batter over crust.
Place pan in larger baking pan.
Carefully drizzle blueberry puree over batter.
Swirl knife through batter to marbleize.
Place on oven rack in 350 degree oven. Pour boiling water into larger pan 1 inch up side of springform pan to create a water bath.
Bake 1 hour and 45 minutes or until just set.
Turn oven off; let stand in oven 1 hour.
Remove pan from water bath. Remove foil; cool completely.
Cover and refrigerate overnight.

Now, I'm going to sit back with a nice glass of White Burgundy and watch Hitch!

Do you tend to over-commit yourself? How do you know your limits?

A Glimpse....

2011-02-19T18:15:00.000-05:00

A glimpse into my kitchen of late....

I successfully made my in-law's family recipe for Chicken & Yellow Rice.

The counter is lined with jars of freshly made Fireside Coffee Mix, and twelve pounds of pork are marinating in the refrigerator.

A GF/DF Blueberry Swirl Cheesecake is currently in the oven.

In other news, Dickens has taken over as man of the house. He hogs the remote control....

And has taken over the comfy chair....

And that's my life! Cheers!

Friday Link Lovin'

2011-02-18T06:36:00.000-05:00

HAPPY FRIDAY!!!!!!!!!!

Today we are going to spend some time giving a little link lovin' to what's hot in my little corner of the world this week!

White Peppercorn Biscuits from Sassy Kitchen.- These look like heaven! Hopefully, I will have the chance to make them for my Aunt's 60th Birthday this weekend.

Check out Collected, a blog about all things creative and beautiful, for a daily dose of creative inspiration!

The Sparkle Nail Polish Collection by OPI.- Sparkle-licious is my FAV! How can you not want to put on cute clothes and run around when you have sparkles on your nails? (I'm such a girl!)

Lastly, GF Guy's show, Rock of Ages, was on Lopez Tonight a few days ago! They did awesome, and I am super proud of all of them! Follow this link to watch their performance.

So, what are your plans for this weekend?
We are celebrating my Aunt's 60th birthday with a huge bash. I have big plans to make pulled pork, greens, & a GF/DF Blueberry Swirl Cheesecake! (recipe to follow if it is a success!)

Do you have any fun/exciting plans?
What's hot in your corner of the world this week?

Get Fishy With It....

2011-02-17T06:29:00.000-05:00

I LOVE fish!

I cooked it all the time for myself my senior year of college. Then, GF Guy & I got engaged and married. He HATES fish. The result, I stopped cooking fish. Now that he is on the road, nothing is stopping my from enjoying a delicious piece of fish. The problem? I'm out of practice! I always seem to forget about it! Well, that is about to change! It's time to get fishy with it!

Spice Rubbed White Fish Baked in Foil

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

1 filet mild White Fish (Tilapia, Orange Roughy, etc....)
1 small Zucchini, cut into 1/2 moons
1 tsp Extra Virgin Olive Oil
1-2 Tblsp North Market Spices House English Rub
1/4 cup White Wine

Directions:

Preheat oven to 400 degrees F.
Line a baking pan with foil.
Place fish and zucchini in the foil.
Drizzle oil all over the fish and vegetables, and toss to coat thoroughly.
Sprinkle fish and vegetables with spice mix. Toss to coat evenly.
Pour wine around fish.
Fold foil tightly closed.
Bake in oven 20-25 minutes, until fish flakes easily.

Linked to Real Food Wednesdays!

I've Joined the Green Party....

2011-02-16T06:50:00.001-05:00

I've joined the Green Party!

Don't worry! I've gone all political on you!

I'm talking about greens! You know: Chard, Kale, Collards.....

You see, I have a friend who needs to eat more greens, but isn't exactly a fan of the taste. This is baffling to me, because greens are soooo delicious! This recipe is a simple, but elegant, preparation of greens that is the perfect accompaniment to my BBQ stuffed Aloha Chicken recipe from yesterday. For added flavor, I recommend you make your greens in the same skillet you used to sear your chicken. Bon appetit!

Drunken Swiss Chard & Mushrooms

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

1 Tblsp Earth Balance Buttery Substitute
1 lb Crimini Mushrooms, sliced
4 cloves Garlic, thinly sliced
1/3 cup Chardonnay
1 bunch Swiss Chard, destemmed & roughly chopped
Sea Salt & Black Pepper, just a pinch of each

Directions:

Melt Earth Balance in a skillet over medium heat.
Add sliced mushrooms to the melted butter substitute and cook until browned and fragrant, about 4-5 minutes.
Add garlic and saute' 2 minutes.
Deglaze the pan with Chardonnay and allow to reduce slightly, about 2 minutes.
Add chard and saute' until wilted.
Season with sea salt & black pepper & serve.

**I recommend serving over Buckwheat accompanying my BBQ Stuffed Aloha Chicken!**

This post is linked to GF Wednesdays!

Island Beats & Tasty Treats....

2011-02-15T06:45:00.001-05:00

This post is linked to Slightly Indulgent Tuesdays.

Saturdays are the days when kitchen inspiration comes to me. Perhaps this is due to the fact that I'm not focusing all my creative energy on work. Regardless, it is my FAVORITE day!

GF Guy always said he could tell when I was the most happy and relaxed because he could find me in the kitchen making up a recipe.

This past Saturday, I had to work, but only for a few hours in the afternoon. As I was driving to work, a recipe idea struck me. I called GF Guy, who approved of the flavors. So, I called my dad and asked if I could cook him dinner! I always like to have a guinea pig who doesn't normally eat GF/DF. That's how I know for sure the flavors are good.
After work, I packed my little bags with everything I would need to prepare the entree and sides (recipe to come tomorrow!) and my camera, gathered Dickens and headed across town to my parent's house.
My mom and I, chatted, played music, and danced around the kitchen while cooking. Good times had by all... just the way it should be!

Now set your iTunes to some Jack Johnson island beats and get cooking!

BBQ Stuffed Aloha Chicken

(Gluten-Free, Dairy-Free, Nut-Free, Soy Free)

Ingredients:

2 Organic, Boneless Skinless Chicken Breasts
1/4 cup fresh Baby Spinach, shopped
1/4 cup diced Pineapple, chopped
1/4 cup BBQ Sauce
1/4 cup Daiya Vegan Mozzarella Cheese
Sea Salt
Black Pepper
White Pepper
No Salt Added Poultry Seasoning
1 Tblsp Extra Virgin Olive Oil

Directions:

Season chicken on both sides with salt, peppers, & poultry seasoning. Rub seasonings in.
Using a sharp knife, cut a pocket in the largest side of the chicken breast, being careful not to cut completely through the chicken.
Place spinach, pineapple, BBQ sauce, & cheese in a small bowl & gently combine.
Stuff cheese mixture into the chicken breast pockets and close.
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium high heat.
Sear chicken in hot pan 3 minutes per side.
Place seared chicken in a casserole dish and bake in 350 degree oven 15 minutes.
Allow to rest 2-3 minutes before serving.

**While the chicken is in the oven, make your side dish in the hot skillet! Tune in for the recipe tomorrow!**

A Red Hot Valentine....

2011-02-14T06:12:00.000-05:00

Happy Valentine's Day!

Today's Valentine's Day treat was inspired by Kristen of Simpy Savor. Her blog is not gluten-free, but has some wonderful recipes. I encourage all of you to check it out!

I stumbled upon her recipe for Vegan Cayenne You Be My Valentine? Dark Chocolate Brownies and was instantly intrigued. Talk about a "red hot" valentine!

I took her recipe and made the necessary GF substitutions. Then, I played with the sweeteners, using coconut nectar and beet juice, and coconut milk & a new fair trade baking bar by Sunspire. (LOVE!!!)

**WARNING** - DO NOT let unsuspecting people eat these brownies. While my dad and I did not find them to be overly spicy, my mother ended up with her face in the sink guzzling water directly out of the faucet! HAHAHAHAHA!!!!

Vegan Dark Chocolate Cayenne Brownies

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

3/4 cup Brown Rice Flour
1/4 cup Bob's Red Mill Gluten-Free Biscuit & Baking Mix
1 tsp Baking Powder
1/2 tsp Cayenne Pepper
1/3 cup Canola Oil
1/4 cup Light Brown Sugar
1/4 cup Beet Juice
1/4 cup Coconut Milk
1/4 cup Coconut Nectar
2 tsp Vanilla Extract
6 squares Sunspire Organic Fair Trade 65% Cacao Semi-Sweet Baking Bar, chopped

Directions:

Preheat oven to 350 degrees F and spray an 8x8 pan with non-stick cooking spray.
In a medium bowl, combine the dry ingredients.
In a large bowl combine the wet ingredients.
Slowly add the dry ingredients to the wet, being careful not to over mix. Stir just until combined.
Fold in the chopped chocolate.
Pour batter into prepared baking pan and spread evenly.
Bake in preheated oven 30-35 minutes.
Allow to cool completely in the pan before cutting and serving.

**I recommend topping with Soyatoo Rice Whip, which your Valentine will undoubtedly have fun with, too! (wink)**

How To Hook Yourself A Man....

2011-02-13T10:47:00.000-05:00

My faithful readers know, GF Guy is OBSESSED with Banana Bread. That's how I hooked him, Ladies!

Every time he comes home to visit (that's strange to say, but he's on the road more than he is home), I make him a few mini-loaves to take with him as airplane food.

I have made so many permutations of his favorite treat that it's impossible to keep up. In fact, I don't even look at the original recipe any more. I've made it so many times that now it's all done by instinct and what I happen to have in my pantry. No eggs? No problem! Out of tapioca starch? No sweat, honey!

It's so nice to know with absolute certainty what ingredients can be substituted for others. That's how you know you have officially mastered the art of allergy-free cooking!

This version of Banana Bread is officially our new favorite! It is moist, sweet, and delicious! I wasn't able to get a picture because GF Guy squirreled it all into his carry-on bag! That stinker!

Now bake yourself a few loaves and get busy, girls!

The Perfect Banana Bread

(Gluten-Free, Dairy-Free, Soy-Free, Vegan)

Ingredients:

3/4 cup Brown Rice Four
3/4 cup Millet Flour
3/4 cup Potato Starch
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 tsp Xanthum Gum
Ener-G Egg Replacer for 2 large Eggs, prepared
3/4 cup Canola Oil
4 medium, over-ripe Bananas, mashed
3/4 cup Light Brown Sugar
1 tsp Vanilla Extract
2 tsp Cinnamon
2 Tblsp Almond Milk
1/4 cup Walnuts, chopped

Directions:

Preheat oven to 350 degrees F and spray 4 mini-loaf pans with non-stick cooking spray.
In a medium bowl, combine the flours & starch, baking soda, baking powder, salt, & Xanthum Gum. Set aside.
In a large bowl, whisk together the remaining ingredients, sans the walnuts.
Slowly add the dry ingredients to the wet, stirring until well combined.
Fold in the chopped walnuts.
Divide batter evenly between prepared mini-loaf pans.
Bake in preheated oven 30-40 minutes.
Cool 10 minutes in pan, and turn onto a cooling rack. Cool completely.

Super Bowl Snack-Down....

2011-02-07T22:14:00.000-05:00

It's Super Bowl time!!!!!

...Let's be honest. I'm really only there for the food! Any excuse to play hostess is fine by me!

I sent out the Facebook E-vites, planned the menu, cleaned the house, and got ready to get my house-wife on! Family and friends filled our little house with warmth and laughter. For one shining night, GF Guy was home, our house was filled with love, and all was right in the world!

(Well... my hair was kind of doing it's own thing... But, other than that, all was right in the world!) *wink*

Prep for our Super Bowl Snack-Down began Saturday, as I created the dry rub for our Pulled Pork (follow the link for the recipe) and massaged it into two 3.5 lb Organic, Bone-in Pork Shoulders. Wrapped tightly in plastic wrap, they went to bed for 12 hours on the top shelf of our refrigerator. At 8 o'clock Sunday morning, in the crock pot they went along with a little water and Liquid Smoke, and there they remained for the next 8-10 hours until they were quite literally falling off the bone.

This is quite possibly my father's FAVORITE recipe of all time. He flew in from Massachusetts and came straight from the airport to our house. He may say it was to see me, but I know the truth.... It was really for the Pulled Pork... We also had Vegan Seven Layer Dip and Bok-Choy & Salsa for our appetizers, Collard Greens & Rainbow Chard with Black Garlic, Roasted Kobocha Squash & Sweet Potato Fries, & Roasted Vegetables (Courtesy of my Mother in-law).

Next step, Vegan Chocolate Chip Walnut Brownies went into the oven. (It's seems oxy-moronic making vegan baked goods while I had 7 lbs of pork in the slow cooker, but c'est la vie!)

I used the Namaste Brownie Mix and added my own mix-ins. Truth be told, I'm trying to clean out our cabinets!

Walnuts, carob chips, & dairy-free chocolate chunks made it into the mix and melted into gooey perfection.

The pièce de résistance would have to be my newest kitchen creation, Vegan Rosemary Cornbread with homemade Rosemary Infused Olive Oil. A small container of Rosemary lurking in the bottom of my produce drawer was the inspiration. Impossibly moist and bursting with fresh herb flavors, this cornbread was devoured by our guests.

(The leftover rosemary olive oil can be stored in the refrigerator in an airtight container for up to a month.)

Rosemary Infused Olive Oil

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

1/2 cup Extra Virgin Olive Oil
3-4 sprigs fresh Rosemary

Directions:

Place ingredients in a small saucepan over low heat and bring to a simmer.
Remove from heat and allow to come to room temperature.

Vegan Rosemary Cornbread

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

1 cup Bob's Red Mill Gluten-Free Biscuit & Baking Mix
1 cup Bob's Red Mill Gluten-Free Yellow Cornmeal
1/2 cup Turbinado Sugar
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1 tsp chopped fresh Rosemary
1 cup (8oz) Vegenaise Vegan Mayonnaise
Egg Replacer for 1 Large Egg
1/4 cup Rosemary Infused Olive Oil
2 Tblsp Water
Fresh Rosemary for garnish

Directions:

Preheat oven to 350 degrees F, and spray an 8x8 pan with non-stick cooking spray.
In a large bowl, whisk together dry ingredients.
Add wet ingredients and stir by hand until combined.
Scrape into prepared pan and spread evenly with a damp spatula.
Top with Rosemary leaves.
Bake in preheated oven about 30 minutes until golden.
Cool in pan on a wire cooling rack.

What was your favorite part of the Super Bowl?

Comfort in a Cookbook....

2011-01-31T17:07:00.000-05:00

Oh me oh my.... I am one happy girl. GF Guy is home visiting for the week. I just picked him up from the airport, and he is currently fast asleep on the sofa across from me. Dickens is curled up on the rug at my feet. The windows are open because it is a perfect 72 degrees outside.... really, could life get any better right now?

My life has become so mundane. You know what? I kind of like it. It's the simple day-to-day joys that make each day wonderful. Things like doing a crossword puzzle, curling up with a freshly bathed puppy, and cooking a recipe directly from a cookbook.

I must admit, I rarely cook from a book. If I'm not making a meal off the cuff, the Internet is generally my giant cookbook. Last week though, I decided to "kick it old school" and pull out a gift from my Fairy Blog-mother, 660 Curries by Raghavan Iyer.

It was like reading an actual book versus a Kindle; comforting, nostalgic, and beautiful simplicity. The recipe was for Wok-Seared Chicken with Mustard Greens & Spicy Soy Sauce found on page 657.

This contemporary curry fused Indian ingredients and a Chinese cooking method to develop a spicy symphony of flavors.

Having never eaten Mustard Greens, I was excited to try them.

I ate a few pieces raw and was astounded to be smacked in the face by a "Wasabi-like" after effect! I LOVED IT! Has anyone else experienced this? Vegetables are so cool! (big dork)

Anywho....

Next time, I will probably double the sauce. Served over Brown Rice with a little extra GF Soy Sauce, this was an excellent, simple supper. So cheers to you Raghavan Iyer! (sorry, I took a sip first)

I can't wait until we play in the kitchen again!

Oh, and Mr. Iyer, should you ever come to Tampa, I want you to teach a cooking class at my store! You are wonderful!

Going Green....

2011-01-17T06:46:00.000-05:00

Our local CSA has had an abundance of greens lately, due to the cold snaps.

You won't hear me complaining. This girl LOVES her greens!

My in-laws, on the other hand, are not quite so sure. They don't really know how to cook them, nor do they particularly love them. They are more "spinach people". I guess a taste for greens has to be developed. I could eat them 3 times a day and be a happy little camper.

I took an Indian twist last night with my greens. Trying a little something different. YUM! This version will definitely be making it into the rotation.

Indian Spiced Greens

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

1 bunch Lacinato Kale
1/2 bunch Collard Greens
4-5 cloves Garlic, minced
1 Tblsp Garam Masala
Black Pepper
Sea Salt
1/3 cup Low Sodium, Organic Chicken Stock

Directions:

Wash and cut greens into bite size pieces.
Place all ingredients in a large pot, stir, and cover.
Place over low heat for 20-30 minutes until soft.

Do you like your greens? What is your favorite way to enjoy them?

Call Me Carrot....

2011-01-14T18:00:00.001-05:00

I'm about to head to O-Town to spend the weekend with GF Guy. But, before I go, I wanted to share my latest recipe!

More inspiration! Yesterday at work the "Odwalla Guy" gave me a free bottle of Pure Carrot Juice.

Now, a normal person would drink it. I, on the other hand, to one look at that gorgeous orange liquid and thought...

"I should bake with that!"

And bake I did. Not bothering to take off my coat, I began measuring and mixing the moment I arrived home. By golly, it worked!

This whole grain, vegan bread is subtly sweet and the perfect accompaniment to a cup of coffee for breakfast. (or crumbled overtop a bowl of pumpkin puree!!!!!!! I'm seriously obsessed....)

Carrot Oat Bread

(Gluten-Free, Vegan)

Ingredients:

1 cup Bob's Red Mill Gluten-Free Oat Flour
1/2 cup Bob's Red Mill Garbanzo Fava Flour
1/2 cup Sorghum Flour
1 tsp Xanthum Gum
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 tsp Cinnamon
1/4 tsp Cloves
1/4 tsp Ginger
1 cup Carrot Juice
2/3 cup Light Agave Nectar
Egg Replacer for 2 Eggs
3 Tblsp Unsweetened Applesauce
3 Tblsp Coconut Oil
1/3 cup chopped Pecans

Directions:

Preheat oven to 350 degrees F and spray 3 mini-loaf tins with non-stick cooking spray.
In a medium bowl, whisk together the dry ingredients.
In a large bowl, combine wet ingredients.
Slowly add dry ingredients to the wet, mixing until combined.
Fold in chopped pecans by hand.
Pour batter into 3 mini-loaf pans.
Bake in preheated oven 35-40 minutes, until a toothpick inserted near the center comes out clean.
Cool bread in pan for 10 minutes. Finish cooling before slicing.... if you can wait that long!

What is the strangest ingredient to inspire you?
This post is linked to Slightly Indulgent Tuesdays.

Hoppin' Jane....

2011-01-13T20:08:00.002-05:00

This post is linked to

For the first time in weeks, I was struck by culinary inspiration!

It's been a long dry spell of recycled recipes. The longest I've ever had. Not going to lie, I was starting to sweat a little! It's a little scary when something usually second nature disappears for a bit.

For me, inspiration takes a leave of absence when GF Guy leaves. Cooking for others is one of my love languages. I guess it makes sense that when my love leaves, he takes my inspiration with him.

Whoa.... way to get all sappy and romantic all of a sudden! Moving on....

My surge of inspiration came with the arrival a package and our CSA delivery.

Collard Greens

Mendocino Smoked Sea Salt

The good fortune that caused these two items to drop into my lap within mere hours of each other could only be heaven sent!

I belong in the kitchen! God gave me a sign!

Hoppin' Jane

(Gluten-Free, Nut-Free, Vegan)

Ingredients:

1 cup Buckwheat
1/2 Yellow Onion, chopped
1 Green Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
2 cloves Garlic, minced
1 Jalapeno Pepper, de-seeded and finely chopped
4 cups chopped Collard Greens
2 cups frozen Black-eye Peas
1 1/2 tsp ground Thyme
1/2 tsp Oregano
1/4 tsp Red Pepper Flakes
Black Pepper
Mendocino Smoked Sea Salt
1 (14/5oz) can No Salt Added Fire Roasted Diced Tomatoes
1 1/4 cups Low Sodium Vegetable Broth

Directions:

Preheat oven to 350 degrees F.
Place all ingredients in a 9x13 glass casserole dish and cover tightly with foil.
Cook 1 hour, or until buckwheat is cooked completely.

Enjoy!

Hey Rudi, You're So Fine You Blow My Mind....

2011-01-08T09:53:00.001-05:00

About 2 weeks ago, I arrived home with grilled cheese sandwiches on my mind. I had Daiya Vegan Cheese, but not a crust of bread was to be found. Not one to give up that easily, I was literally pulling my bread machine off the shelf when the doorbell rang.

Dickens went crazy, GF Guy jumped, and my poor bread machine almost lost it's life then and there!

I answered the door to find a gift from the heavens.....

a Rudi's Gluten-Free sample pack!!!!!!

I couldn't believe the timing! It was uncanny!

Grilled cheese it was!

You know how most gluten-free breads are better doorstops than sandwich vehicles? Not Rudi's!

The Rudi's Gluten-Free Multigrain Bread was soft, pliable, and moist. Perfection!

Just look at that "cheeze" oozing out of that perfectly grilled bread!

We feasted on Grilled Cheese like a couple of 2nd graders!

A few days later, toast was back on my mind, but this time with eggs.

Again, the Rudi's Bread was whole grain perfection!

I am a rather harsh critic when it comes to bread, but Rudi's passed with flying colors! Check out their website for a $1 OFF coupon and get yourself a loaf!
Even better....
For every dollar coupon downloaded, Rudi’s Gluten-Free Bakery will give a dollar to the National Foundation for Celiac Awareness, up to $20,000, to help in its efforts to better educate physicians in the diagnosis of celiac disease. Coupons are available on the Rudi’s Gluten-Free Bakery website and Facebook page.

Thank you Rudi's!

A Triumph...(dining guide)...

2011-01-07T09:34:00.001-05:00

Before the holidays, Triumph Dining sent me a copy of their latest and greatest Gluten-Free Restaurant Guide.

I have been a long time fan of Triumph Dining Cards, and recommend them to everyone I know.

Chefs has come out to my table in restaurants to personally thank me for bringing such a comprehensive guide to my specific dietary needs and asked where they could purchase a set for their kitchens! They are available in 10 languages and tailored to each specific cuisine. Invaluable!

Despite my love of their Dining Cards, I had never even seen a Triumph Gluten-Free Restaurant Guide. It was such a treat to receive one in the mail.

Having traveled rather extensively, I enjoyed comparing my own experiences with those in the book. I am happy to report they were spot on!

The book was organized by city and state and was very quick and easy to navigate.

But, do you want to know the best part?

In the back, there is an allergen breakdown of every major fast food restaurant in the U.S.! WHAT?! Sometimes, there is nothing but a Burger King around for hundreds of miles. Wouldn't this guide make your life a ton easier?

I couldn't keep this gem to myself! A friend of mine at work is seeing someone who travels for a living. He is completely new to a GF diet and has been having a tough time. (understatement of the year!) I was able pass along my copy of the Triumph Gluten-Free Restaurant Guide to him as a Christmas present. It made his year!

To get your very own copy, go to www.TriumphDining.com.

Thank you, Triumph, for creating such a wonderful, helpful tool for gluten-free diners everywhere!

My A-mah-zing Day....

2011-01-06T21:23:00.000-05:00

Today, I woke up at 5am. (I have been doing this all week and am kind of liking it!)

I took a shower, got dressed, etc... sat down to drink my coffee and was startled by a sudden rumble of thunder! What the..? All of a sudden the skies opened up and Niagara Falls appeared outside my window!

Not one to be dismayed by a little rain, I shrugged, reminded myself I have curly hair for a reason, and trotted out the door.

Once at the office, I managed to get in a solid two hours of work before "nature called". I headed to the bathroom and was slightly shocked to find my underwear was on inside out!

...It was going to be one of those days....

Deciding it would take more effort to rectify the situation then to "live with it", I carried on, inside out underwear and all and had a rather productive day.

After work, the gym was the last place I felt like going. Instead, I decided to test a few new products for work. I baked Ginger Cookies

and Brownies!

Yes... the tubby kid bakes brownies instead of doing burpees. Deal with it. (In case you were wondering, I was not a fan of the products by Bloomfield Farms. They were okay, but there are MUCH better options out there.)

Then, I scrubbed the bathroom and cleaned the kitchen all while wearing the high heels and Hudson jeans I wore to work!

'Cause I'm a woman.... (sing it with me!)

Anyhoot, that was the a-mah-zing-ness that was my day. (insert curtsy)

Now back to recipe sharing!

This next recipe was made possible by my Fairy Blog-Mother. She sent me (well, GF Guy actually) a batch of her homemade Caramels which practically begged to be baked with! In the back of my recipe book, I had a notecard with an old recipe belonging to my little sister. This recipe for ooey gooey Caramel Brownies is decadent, delicious, and dairy-full. As the caramels contained dairy, I went ahead and stuck pretty close to the original recipe. If you can indulge in dairy, DO IT WITH THIS RECIPE!!! Enjoy!

Decadent Caramel Brownies

(Gluten-Free, Egg-Free, Nut-Free)

Ingredients:

16 oz Caramels
5 oz Evaporated Milk
1 box King Arthur Gluten Free Chocolate Cake Mix
6 oz Semi Sweet Chocolate Chips
2/3 cup melted Butter

Directions:

Preheat oven to 350 degrees F.
In a saucepan, heat caramels and 1/4 cup evaporated milk until melted and smooth, stirring often. Keep warm over low heat, stirring occasionally.
In a large bowl, combine cake mix, butter, and remaining evaporated milk.
Spray a 9x13 pan with non-stick cooking spray.
Spread half of the cake mix dough in the pan.
Bake 6 minutes and remove from the oven. Sprinkle chocolate chips over the baked layer. Drizzle caramel mixture over chocolate chips.
Spread remaining cake mix dough evenly over the caramel.
Bake 15-20 minutes.
Cool completely before cutting into squares.

Seriously people, this is the most decadent ooey-gooey mound of chocolate-y goodness you will ever encounter! Thanks Cari!

Grandma Would Be Proud -or- The Christmas Cookie Revenge....

2011-01-05T20:07:00.000-05:00

Happy 2011!

I've been super busy with work and GF Guy coming home that, no offense, blogging hasn't exactly been at the top of my list.

I have a stack of product reviews waiting to be written (okay, it's only 2, but they are staring at me!!!), new recipes to share with you, and lots more going on in this curly little head of mine.

I spent New Year's with GF Guy in Ft. Lauderdale where we danced and laughed the night away with the cast of Rock of Ages.

Erika, writes a blog about life on the road called It's Just the Road. Check it out for some great life lessons and musings from an awesome and talented chica!

Good times had by all! I'm going back this coming weekend and to Orlando the next weekend... I'm practically a ROA Groupie!

I finally got the Christmas tree down and the decorations put away. Now, I'm going to try to pump out a new blog post for the next few nights before heading out of town again.

I am particularly proud of this next cookie recipe. Last year, I tried, and failed miserably, to recreate my Grandmother's famous Sand Tart cookies. Not one to simply accept defeat, I made another attempt this year.

BOO-YA!!! I DID IT!!!!

My dad even approved, which was a big deal.

Warning: these little buggers are a bit time intensive. Consider yourself warned! :)

Gammy's Sand Tarts

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

1 cup Spectrum Organic Non-Hydrogenated Shortening
2 cups Sugar
1 1/4 cups Tapioca Starch, plus more for dusting
3/4 cup Sorghum Flour
3 Eggs, separated
1/2 tsp Baking Powder
Gluten-Free Sprinkles

Directions:

Using an electric mixer or Kitchenaid, cream together the shortening and sugar until fluffy. Add the 2 of the eggs and beat until incorporated. Add the flours and baking poser and beat until combined.
Divide into 4 equal pieces, wrap in saran wrap, and place in the refrigerator overnight.
The next day, preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Place remaining egg and a bit of water in a small bowl and beat lightly to form an Egg Wash.
Dust a large surface with Tapioca Starch and remove one dough ball from the refrigerator.
Place unwrapped, chilled dough on tapioca dusted surface and dust dough and a rolling pin with Tapioca Starch.
Roll dough veeeeerrrrry thin, as thin as possible and cut into shapes with metal cookie cutters. Using a thin metal spatula, place on prepared baking sheet.
Using a pastry brush, lightly brush cookies with Egg Wash and decorate with sprinkles.
Bake in preheated oven 9-11 minutes until crispy and lightly golden on the edges. Be careful! They burn easily!
Allow to cool a few minutes on baking sheet before moving to a wire cooling rack.

Do you have a special holiday recipe you are trying to convert? Let me know if I can help!

My Sister's Secret....

2010-12-21T07:02:00.000-05:00

This next dish was inspired by my beautiful older sister (and her crazy husband).

She is the queen of one-pot, affordable family meals. When she shared with me her secret for cooking rice, I just knew I had to give it a try.

The perfect excuse came in my husband's carry-on bag. He arrived home with a foodie gift straight from Columbus, OH. He brought me a fresh spice mix North Market Spices.

This quirky little spice shop is serious about the quality of their spices. If you are ever in Columbus, definitely check them out!

Back to the recipe, this meal is perfect for a busy mom. Simply throw whatever you have in your casserole dish, cover it tightly with foil, toss it in the oven, and walk away for an hour to an hour and a half. Voila! Dinner is served!

"Cole's" Go-to Chicken and Rice

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

1 cup Brown Jasmine Rice
1 Organic Yellow Onion, chopped
3 Organic, Free Range Boneless, Skinless Chicken Breasts
North Market Spices House English Rub
8-9 Organic Baby Sweet Potatoes
2 handfuls Fresh, Organic Baby Spinach
1 cup Homemade Turkey Stock
1 can Organic Diced Just Roma Tomatoes (Eden Foods brand is BPA Free and has No Salt Added!)
1 cup Frozen, Organic Green Peas

Directions:

Preheat oven to 350 degrees F.
Coat chicken on both sides w/ North Market Spice Rub and place in a 9"x13" glass casserole dish.
Place remaining ingredients in dish around the chicken.
Tightly cover casserole dish with foil and place in preheated oven.
Bake 60-90 minutes until chicken is cooked through and rice is tender.

A Recipe Conversion Request....

2010-12-20T07:03:00.000-05:00

Months ago, a reader sent me one of her favorite "pre-gluten-free" recipes, and asked me to help convert it to a decent GF version. It was a fairly straightforward recipe. Her problem was avoiding the gritty "rice flour" texture so prevalent in GF baked goods.

When I convert recipes, I try to stick as close to the original as possible. I could get all crazy, but why?! The best foods are often the simplest.

My only changes to the original recipe were switching to a dairy-free butter substitute and finding the best GF cake mix to substitute for the Jiffy White Cake Mix called for in the original. See? Simple changes = superior results!

It is all about knowing your ingredients. I am lucky/unlucky in that I have tried pretty much every GF product on the market, due to my job. It makes me a pretty good resource when it comes to finding the best GF products.

The cake was super simple to throw together. It is, quite literally, a "dump" cake! That being said, it is not the most photogenic of desserts. Pardon me if I didn't take a picture! (wink*)

I brought this cake to my parents house last night. My "little" brother...

...came home from college so we had a mini celebration. Everyone LOVED the cake! Seriously though, what's NOT to love about a cake topped with an entire stick of melted "butter"?!

Merry Christmas Cari! This recipe is for you!

Pumpkin Dump Cake

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

1 15oz can organic pumpkin puree
2 large, organic eggs
3/4 cup turbinado sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground clove
1 cup Unsweetened Almond Milk
9 ounces Kinnikinnick White Cake Mix (1/2 a bag, or about 1 1/4 cups)
1 stick Earth Balance, melted

Directions:

Mix all ingredients together except the cake mix and Earth Balance.
Pour into a 9 inch square cake pan.
Melt Earth Balance.
Sprinkle cake mix over the pumpkin mixture - don't mix, just sprinkle on top! Then, drizzle the melted Earth Balance over the cake mix.
Poke fingers through the Earth Balance and cake mix, but not into the pumpkin, allowing Earth Balance to seep through.
Bake at 350 degrees for an hour and 20 minutes.
Serve warm, room temp or cold with a dollop of whipped cream or ice cream if desired.

** We enjoyed ours topped with Soyatoo's Rice Whip.

Rice Whip is far superior to any dairy-free whipped topping I have tried. It has no funny aftertaste and the perfect consistency!

At Home by the Fire....

2010-12-19T08:43:00.001-05:00

Every Christmas, my mom makes pounds and pounds of Fireside Coffee Mix. We give them to friends, teachers, coworkers, clients... Heck, even the neighborhood back-gate guard gets a jar! It has become a family tradition, one I could not participate in, until now!

Thanks to Vance's DariFree Powder, Fireside Coffee Mix can now be enjoyed by those of us whose tummies don't particularly like dairy!

So, put on your fuzzy slippers, slip in the dvd of The Grinch, and enjoy a cup of Christmas cheer!

Fireside Coffee Mix

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

2 cups Vance's DariFree Powder
1 1/2 cups homemade Vegan Hot Chocolate Mix
1 1/2 cups Instant Coffee
1 1/2 cups Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg

Directions:

Combine all ingredients, mixing well.
Store in an airtight container
To make 1 cup, spoon 2 Tblsp + 1 tsp of mix into 1 cup of boiling water. Stir. Enjoy!

Linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free!