Saturday, December 20, 2008

Mexican Chocolate Bark

It has been a chocolate-filled day. 6 hours of making chocolate bark for friends and family. My thumbs feel about to fall off. The skin on my fingers is raw from shelling pistachios. And I learned the hard way that when trying to break bark, one must not press on it with their thumbs, but rather, use fingers or palms. How I learned this? I suppose I have my super cute, but horribly long nails to thank for this experience. I leaned the slab of bark against the edge of the pan, and pressed both of my thumbs against it to try and break the chocolate. As the chocolate broke, the pressure went all into my nails, literally ripping part of my fingernails off. It was a horribly painful experience. So, please, do not repeat this! Use fingers, not nails!

Here is a picture of the beautiful finished product:

The dairy free version for my cousin and myself:

Un-melting the chocolate in the conveniently large freezer that is my backyard:

Here are the super cute takeout boxes we packaged the chocolate in for friends and family:

Mexican Chocolate Bark
1/2 c shelled pistachios, chopped a bit
1/3 c shelled pumpkin seeds
1 12-oz bag chocolate chips
1 tsp vanilla extract
3/4 tsp cinnamon plus a few pinches for garnish
3/4 tsp ancho chili powder plus a few pinches for garnish
1/4 tsp cayenne pepper
pinch salt

Prepare a flat baking sheet with waxed or parchment paper (can I just say that I LOVE parchment paper! It is amazing for cookies! See more rave reviews in my next post of sugar cookies).
Toast pistachios for 1 minute in a dry skillet preheated to med-high heat. Set aside. In the same skillet, toast the pumpkin seeds for 1 minute. Add to pistachios.
Melt chocolate in the microwave, stirring every 30 seconds until melted.
Add all but a handful of the nuts to the chocolate. Add vanilla, spices (except garnish pinches), and salt. Stir to combine.
Spread over pan, and smooth until even. Sprinkle reserved nuts on top, and press in slightly. Sprinkle the pinches of spices over the top of the chocolate. Allow to cool in refrigerator (or out in the backyard) for about half an hour. Break into pieces. Enjoy!

Here are the super cute "Night Before Christmas Kits" we gave to friends and family, each including a box of the chocolate bark:

Favorite Cheats

So, as much as I love baking, I don't always have the time for it. I thought I'd post the most amazing dessert that I made last month for Hannah's birthday. Everybody loved it. It was very hard to tell them all that I hadn't actually created this on my own. Yes, I'd had help. But it sure was good :) We went to a work party last night, where I brought some cupcakes made with the rest of the cake batter, so I thought I'd post the pictures of the cake. I forgot to take pictures of the cupcakes though. The cake mix made enough for 15 cupcakes and this cake. The frosting made enough to cover the cake liberally. YUM!

Namaste Chocolate Cake with Pamela's Dark Chocolate Frosting

Yellow Pancakes

This recipe is so yummy! I've never had pancakes w/ a lemon flavor to them, and I am definitely a fan! Thanks Leigh Anne !

Yellow Pancakes

1/4 c egg white substitute
1/4 cup almond/soy milk
1 tsp vanilla
2 Tbsp GF flour
1 tsp olive oil
Powdered sugar and lemon juice

Mix together, egg whites, milk, vanilla, flour and melted butter. Heat a small frying pan over medium heat, and spray w/ cooking spray. When the pan is heated, pour half the batter into the pan. Cook until set and no longer runny. Turn pancake over and cook 1 minute more. Repeat w/ remaining batter. Sprinkle lemon juice and powdered sugar on top.

Saturday, December 13, 2008

Sweet Potato Cornbread

I got this amazing recipe from Karina over at Gluten Free Goddess (
Luke has said that this recipe totally tastes the same as regular "gluten food". I was very nervous about him trying it, as he is such a traditional eater. But he loved it!
BTW, you've probably noticed the little orange chunks in the bread. That is because I didn't quite puree my sweet potato. I just threw a couple in the microwave, cooked for a few minutes, scooped out the pulp, and mashed it with a fork. I think next time I will try and boil them, then use an electric mixer to mash them better.

Sweet Potato Cornbread
Equivalent of 3 eggs in Egg Beaters (since my IBS diet recommends I avoid yolks)
1/2 c veggie oil (although I used 1/4 c oil and 1/4 c applesauce - also b/c of IBS diet)
3/4 c sweet potato puree
3/4 c brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
A pinch each nutmeg, ginger, ground cloves
1 c cornmeal
1 c featherlight flour mix
1/2 tsp baking soda
1 1/2 tsp baking powder
2 good pinches of salt
Preheat oven to 350F. Grease an 8x8 baking dish, and dust with cornmeal.
Whisk eggs in large mixer. Add oil and applesauce. Add sweet potato and whisk well.
Add sugar, vanilla and spices. Whisk to combine
Pour dry ingredients on top of wet ingredients, and mix together with a wooden spoon.
Pour batter into baking dish.
Bake for 45 minutes, until firm and golden. Check with a knife or tooth pick to see if done (will come out clean).
Cool in the pan for 10 minutes, then transfer to a wire rack and cool until able to cut.
Sooooo good!
Turkey and Wild Rice Soup

This recipe is so good! I got the recipe from "A Year of CrockPotting,"( and used the ingredients she posted, however, followed the cooking instructions from "Kalyn's Kitchen" (
I really enjoyed the flavor of this soup. It was a great way to use up that leftover Thanksgiving turkey. Luke liked this soup better w/ extra chicken broth added (not a huge fan of the balsamic vinegar). He also was weirded out by the wild rice, and requested that next time it be made w/ regular white rice.
The only problem with this soup is that it was the last thing I ate on the Sunday evening after Thanksgiving. And thanks to someone at our Thanksgiving dinner, I spent the wee hours of Monday morning hugging my toilet (stomach flu). So, even though I had made a huge batch of this soup, I was only able to eat it on Sunday for lunch and dinner. I spent the next 3 days in bed, eating flax rolls and drinking lots of tea.
So, my advice is, don't eat this if you are going to be sick in the middle of the night. Cuz then you won't be able to enjoy the leftovers. And will have to file this recipe away until next Thanksgiving when your stomach doesn't churn at the thought of eating it again.
But I promise, it really is good!

Turkey and Wild Rice Soup
2 c cooked turkey, shredded
8 c chicken broth
2/3 c uncooked wild rice
about 1 tsp onion powder
1 c chopped carrots
1 tsp sage
1-2 tbsp balsamic vinegar
2-3 c spinach leaves
Put broth, rice, onion powder,carrots and sage into a large pot over medium heat. Bring to a boil, and turn heat down. Cover. Allow to simmer 1/2 hr.
Add turkey and spinach, reduce heat, and simmer uncovered for another half hour. Stir in vinegar to taste, and serve.
Really good when served w/ GF bread!

Thanksgiving 2008

So, playing catch-up here :) I have been super busy and haven't taken time to post anything lately.

Here's what I did for Thanksgiving:
-Wed night - threw a 6 lb turkey breast into the crock pot, added 1 c chicken broth, some sage, onion powder, garlic powder, and black pepper. Cooked it all night long.
-Thurs morning - took the turkey out of the crock (which meant, picking up the bones, as the meat fell right off of them).
- Made turkey gravy w/ the leftover broth.
- Made this amazing Lemon Cream Coffeecake to bring for dessert

(see recipe here: )

- Went shooting with Luke, his dad, and his brother (Photos of that experience here: )
-Came home and tried to warm up after going shooting
- Baked these fabulous rolls, along w/ stuffing (forgot to take a picture of that)

- Took the gravy, stuffing, and rolls over to the in-laws and proceeded to pig out, enjoying my very gluten/dairy free feast! Everyone really liked the coffeecake as well.
- Another gluten free success!

I think I've posted the recipe before for Laurie's Flax Bread (, but here it is again! With my own adaptations, of course.

Gluten Free Flax Bread
2 1/4 c featherlight flour mix
1/4 c ground flax seed
2 1/2 tsp xanthan gum
2 tsp active dry yeast
1 tsp salt
The equivalent of 3 eggs in Ener-G egg replacer
1 c warm almond/hazelnut milk
2 tbsp oil
1 tbsp agave nectar
1 tbsp honey
2 tsp vinegar

Combine flour, flax, xanthan, and salt in a medium bowl.
In a small bowl, combine milk and yeast. Let foam for a few minutes.
In a mixer, combine egg replacer, oil, agave, honey, and vinegar.
Add milk/yeast, and mix.
Add dry ingredients, and mix on medium for 4 minutes.
Pour into a greased bread pan, and let rise 30 minutes.**
Preheat oven to 350F, and bake for 40 minutes.

**Here, I changed the recipe a bit. I used half the batter to make a dozen rolls, by spooning dough into a muffin tin. I then spread the rest of the dough into an 8x8 baking dish. I let everything rise about 20 minutes, then baked for about half an hour (checking frequently).
The rolls were awesome! I had turkey and gravy "sandwiches" for the rest of the weekend!
The other half of the bread made some killer stuffing. Sooooo good!

Wednesday, November 12, 2008

Gluten/Dairy Free Cilantro Lime Salad Dressing

I am so excited about this recipe! Way too much, so much in fact that I had to post it in green!
One of my favorite places to eat is Cafe Rio, but I have not eaten there since I stopped eating dairy. This recipe is just like the real thing, in my opinion. Thanks to Leigh Anne ( for the recipe! I was able to go to Cafe Rio the other day, and get my favorite Fire Grilled Steak Salad, enjoying it with my own dressing!

Original Recipe:

Cilantro Lime Salad Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 - 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Blend all ingredients in blender.

My version:

Cilantro Lime Salad Dressing
(Measurements are based on my memory. I will check and correct the recipe I have when I get home)
1 tsp lemon juice
3/4 - 1 c milk substitute (I used rice milk, next time I think I will cut it down to about 3/4 c, it was a bit runny)
1 c mayo
1/2 tsp each dill, parsley, cilantro, garlic powder, onion powder
1/2 bunch cilantro
1 small jalapeno, seeds removed (I tried the recipe w/ half, but it wasn't spicy enough).
1 tsp lime juice
1-2 tomatillos (remove papery skin. I couldn't figure out what the tomatillo tasted like - a mix between an apple and a tomato I think. I only added one to mine, but maybe next time I'll try 2)
1 clove garlic

Measure out lemon juice, pour into a 1 c measuring cup. Add milk until full. Let set for about 10 minutes (this is like making a buttermilk substitute).
Pour into blender. Add mayo and seasonings. Blend.
Add additional ingredients, and blend until desired smoothness.
Best served chilled.
Makes about 2 1/2 cups.

*I used my Vitamix, so I didn't chop anything, except for halving the jalapeno to get the seeds out. You may want to chop the cilantro, jalapeno, and tomatillos if you don't have a Vitamix*
***PS: does anyone know why I can't space these things out???? Whenever I hit enter, to space out the recipes, it goes back to clumping the lines together once I publish :( WEAK!

Sunday, October 26, 2008

IBS Diet and Fat Free French Bread

So, I went to see my Gastro last week, and he told me that in addition to having Celiac Disease, he thinks I also have IBS (Irritable Bowel Syndrome). I was on the IBS diet a few years ago, before being diagnosed w/ Celiac Disease. In a nutshell, the only changes I have to make are eating a lot more fiber, and a lot less fat. I also have to be aware of the order in which I am eating. I am continuing to avoid dairy, but I am going to try adding (slowly) some soy and potatoes back into my diet. The diet is all about fibers - soluble fiber is key.

My new fiber supplement:

And then the fun part. For the first few days, to calm my system down, I am supposed to detox my system by only eating plain soluble fibers. Which means, since Friday night, I have eaten bread, rice, and potatoes. It has been so boring! But I did find a great new recipe. I was craving bread with a little more "realness" to it. So I scanned my cookbooks, and came across this great recipe by Bette Hagman for Fat Free French Bread. It's awesome! I've gone through half a loaf today alone :)

Yummy French Bread:

Fat-Free French Bread
2 cups plus 2 tablespoons gluten-free flour mix**
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons sugar
1 teaspoon salt
2 teaspoons quick rising yeast
1 teaspoon vineager or dough enhancer
2 egg whites (room temp)
1 1/2 cups warm water

Prepare pan by brushing a cookie sheet very lightly w/ some EVOO (or other oil/spray of your choice).
In the bowl of your mixer, combine the flour mix, xanthan gum, sugar, salt and yeast.
Whisk together to blend well.
Add the vineager, egg whites and water.
Beat at medium speed for 3 minutes.
Spoon the dough onto cookie sheet, keeping it in a loaf in the center of the sheet.
Wet your hands, and smooth the top and sides of the loaf.
Cover with a towel and let rise for 15 minutes.
Preheat oven to 400.
Bake 1/2 hour, then turn the oven down to 375.
The recipe called for baking at 400 for an hour, but I was getting worried b/c it was browning so fast, so I turned it down.
Turn the oven down again to 350 and bake 15 minutes longer.
Let cool. Bread doesn't cut well, so tearing it is the best way to break apart. Can be cut (a little) more easlily when cool.
Reheat in toaster oven.
Tastes great plain (when you have no choice), but I bet dipping it in some oil and vinegar would be divine! Next I'm going to try the sourdough variation of this bread. Yum!

**Here is Bette's GF flour mix

Luna and Larry's Coconut Bliss

New Guilty Pleasure - worth the $4
Gluten/Soy/Dairy Free
Made with Coconut Milk and Agave Syrup

Thursday, October 09, 2008

Mexican Chocolate Cake Fiasco with Cinnamon "Whipped Cream" and Mexican Chocolate Bark

Let's start with the cake:
So, I'm posting this in the hopes that someone else smarter than myself can help me figure out what I did wrong. I think it was the lack of butter, but I'm not sure. I just really have bad luck with flourless cakes.
My first holiday season going GF, I was asked to bring a dessert to my in-laws for Christmas or Thanksgiving or something. Anyway, I had just gotten back from a trip to Portland where I ate the most amazing flourless chocolate truffle cake. So I was very ambitious, and thought I'd try my hand at that.
Needless to say, it was a disaster, and through my tears, I had to throw together a rather expensive batch of rice crispy treats (made with specialty gluten free rice crisp cereal).
This second attempt was disappointing, but still had a bright side to it (quite a delicious one at that!).
I got the original recipe from Carol over at Simply Gluten Free, and it looked to die for! I mean, I had to restrain myself from licking my computer screen! Here's the link:
I then had to search almost every store in Utah Valley looking for ancho chili powder. I found some whole chilies at the local Hispanic market, and was able to grind them up in my coffee grinder.
The batter for the cake was so good! I should have just eaten that :) The flavors were amazing together! I was literally pacing the kitchen as I tried to watch the cake bake! It was a very slow, nerve-wracking hour.
So, here's the cake when the timer went off:

Only the outside ring was solidified. So, back into the oven for 10 more minutes, then after another assessment, 15 additional minutes. This is the bottom of the cake:
Then, after flipping the cake so it was right side up, and cooling about 5 minutes, this is what happened:
I nearly broke down in tears. But thankfully, I had made this while the cake was baking:
Coconut "Whipped Cream" Topping with Cinnamon
And here's that silver lining I mentioned before - the delectable Mexican Chocolate Bark (original recipe here: ):

I tried, really I did. The topping melted the second it left the bowl...but it still tasted great. And the cake was soupy except for about an inch of outside ring, which was crunchy and hard as a rock.
So, anyway, I'm going to post my recipe for the bark and the topping here, but if anyone has any ideas about the cake, please let me know!!! The only variations I made to the cake recipe were that I used dairy free chocolate chips, and I used olive oil instead of butter (<--that's my guess).

Coconut Whipped Cream Topping
1 c cold coconut milk (don't use the light, I hear it doesn't work well)
I didn't really measure, but I used about 2/3-1 c of powdered sugar
1/2 tsp cinnamon

Beat coconut milk with electric whisk for about 5 minutes. But I don't know if this step is really necessary, because after 5 minutes, I didn't notice a difference in the texture/consistency of the milk. Beat in the sugar and cinnamon. I think this probably just needed another half hour in the fridge before serving. It got soupy fast. But it tasted really good. Next time, I will try it without the cinnamon. It just tasted a little weird.

Now for the redemption of this whole project:

Mexican Chocolate Bark
1/2 c shelled pistachios (next time I think I will chop these a bit)
1/3 c shelled pumpkin seeds
1 12-oz bag chocolate chips (enjoy life chips worked wonderfully!)
1 tsp vanilla extract
1 tsp ground coffee crystals
3/4 tsp cinnamon plus a few pinches for garnish
3/4 tsp ancho chili powder plus a few pinches for garnish
1/4 tsp cayenne pepper (I didn't have any of this, so I used regular ol' chili powder ground red pepper)
pinch salt

Prepare a flat baking sheet with foil.
Toast pistachios for 1 minute in a dry skillet preheated to med-high heat. Set aside. In the same skillet, toast the pumpkin seeds for 1 minute. Add to pistachios.
Melt chocolate in the microwave, stirring every 30 seconds until melted.
Add all but a handful of the nuts to the chocolate. Add vanilla, coffee, spices (except garnish pinches), and salt. Stir to combine.
Spread over foil-covered pan, and smooth until even. Sprinkle reserved nuts on top, and press in slightly. I had to press each one individually - trying to use my whole hand just resulted in a chocolate covered hand (which was quite tasty). Sprinkle the pinches of spices over the top of the chocolate. Allow to cool in refrigerator for about half an hour. Break into pieces and dig in!

*One thing - I noticed the heat from the chilies a lot more when the chocolate was still in, when I was licking the bowl. I think I might add more to the recipe next time. Or maybe if I actually had cayenne pepper, I wouldn't need to...
Most of the people at work said they couldn't taste the chili powder. I suppose that's good. But I really wanted it to be identical to the most amazing candy bar I have ever eaten!
Hm, maybe I need to find me some chipotle chilies!
But don't get me wrong! I absolutely LOVED this recipe! I am so excited to make it again. And I plan on making it for all my friends and family for Christmas gifts (with regular ol' chocolate chips of course). So, if you are one of those lucky few, start counting down the days to Christmas goodies on your doorstep! If not, make this recipe! Now!

**And while it's cooling in the fridge, read these wonderful instructions: "How to Eat Chocolate"

Wow, I wrote an awful lot. Sorry about that :P Hope it all makes sense! It's kinda late here. But I was so excited! I couldn't stop!

Gluten/Dairy/Soy Free Pumpkin Chocolate Chip Cupcakes

These were absolutely scrumptious!
So, last week was Valerie's b-day, and of course the privilege of providing the office with a refreshment was bestowed upon me (since no one else really wants to touch that with a ten-foot pole). So, the night before, I came home from work, frantic about finding an amazing recipe...and worrying because I didn't have any fave recipes coming to mind that I could recreate and share. So I was stuck starting from scratch.
Can I just say how much I love Collette! Seriously! You rock! And saved my butt! We at the office had been talking a few days prior to this event, and Valerie had mentioned how she loved pumpkin cookies.
So I did a search of the gluten free forum recipes for pumpkin, and found quite a few recipes. Except then I got to thinking about the fact that most cookies call for butter, no exceptions, and I wasn't really in the mood to be creative, and hope that butterless cookies would turn out perfect.
Enter Collette! I stumbled across her recipe for a pumpkin cake with a rum/maple glaze. Perfect, right? Except for the fact that I had no rum or maple...nor did I think the rum part would go down with the folks at work.
So I improvised a little. Omit the glaze, and add a bunch of delectable Enjoy Life chocolate chips! Definitely perfect! They all asked for seconds!
Pumpkin Chocolate Chip Cupcakes
adapted from recipe here.

2 c gluten free flour (I used 1 c white rice, 1/2 c tapioca, and 1/2 c sorghum)
1 tsp xanthan gum
1 tsp baking soda
3 tsp baking powder
pinch salt
1 c sugar
1/2 cup olive oil
1 tsp vanilla extract
1 c pumpkin pie puree (I used the kind with spices already in it)
3 eggs
2/3 c chocolate chips

Preheat oven to 350F. Line cupcake tins.
In a medium bowl, mix together flour, xanthan gum, baking soda, baking powder, and salt. In a separate bowl, mix together sugar, oil, vanilla, pumpkin, and eggs. Add dry ingredients to wet ones, mix well. Add chocolate chips.
Pour batter into cupcake tins (I filled them about 2/3 full), and bake for about 20 minutes. In my oven, this was perfect timing. Cupcakes do have a little spring in them when pushed on.
Let cool, then serve.
These totally rock when fresh from the oven as well! If you don't want to wait to enjoy them!

Sunday, October 05, 2008

Gluten/Dairy/Soy Free Peanut Butter Chocolate Chip Pancakes

Here is a great recipe I made last Sunday. A spin-off of my favorite weekend breakfast - pancakes! I was looking for something a little more...decadent, if you will. So I threw in some peanut butter and some allergy-free chocolate chips, and voilĂ ! The perfect lazy Sunday breakfast to be savored while lounging around watching one of my favorite movies: Marie Antionette. The ultimate in indulgence :)

Peanut Butter and Chocolate Chip Pancakes
2 c. featherlight mix
1 tsp. xanthan gum
5 tsp. baking powder
1/2 tsp salt
2 1/2 Tbs. sugar
2 c. hazelnut milk
5 Tbs. EVOO
2 eggs
about 2/3 c. creamy peanut butter (I didn't measure)
1/2 c. chocolate chips (to add later)

Mix dry ingredients in a medium bowl. Mix wet ingredients in a separate bowl. Use an electric mixer to help blend the peanut butter. Mix dry and wet ingredients together. I use an electric mixer to combine them, because otherwise I get baking powder pockets in my pancakes. Pour batter onto a preheated griddle over medium heat. Sprinkle chocolate chips on top, and push into batter. I use my finger to push the chips in, and smooth a little batter over the top of the hole, otherwise the chips will burn. It's a lot of work, and you can totally add the chips to the batter, I just don't like mine burned.

Saturday, September 27, 2008

Garden Party Lemonade

Here's a goodie! I stumbled across this recipe while perusing the pages of Simply...Gluten-Free. Carol, you rock!
I must admit, I was a bit skeptical, but very intrigued. So much that I went out to the farmer's market to get a cucumber, and stole some dill from my cousin's husband's indoor herb garden (no, I didn't really steal it, he made me trim all his herbs and take them home).
Here's the original post, and while Carol's looks a bit more elegant, I suppose it's how it tastes that really counts :)

Garden Party Lemonade

1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/2 seedless cucumber, peeled
1 sprig of fresh dill
1/2 cup sugar plus 1/8 cup to add later if needed
2 1/2 cups water
Option Garnishes – lemon slices, dill sprigs, cucumber spears

Put all ingredients (except the extra sugar and the garnishes) in the blender, and blend for about a minute. Taste and add more sugar if desired. Pour over ice, add garnishes if desired, and enjoy. One thing I did notice - when I first poured it up, it was pretty foamy on top. When I let it sit in the fridge for awhile, the foam went away, and it was easier to drink. I think I will let it chill awhile before serving next time.
Makes about 3 cups, and probably 4-6 servings (although I drank half with my lunch, and half with my dinner).

Friday, September 19, 2008

Successful Summer Recipes!!

It's been too long since I posted. So here are a few of the recipes I've tried and totally loved!

Lemon Cream Coffeecake
(Gluten, Soy, Egg and Dairy free)

I made this recipe to celebrate 1 month sugar-free! Hannah came over the day after Millie and Ruben's wedding and we had a cake party and watched Newsies. It was every bit as good as I dreamed it would be! We proceeded to finish off the cake every day this week during lunch!

Recipe adapted from my new best friend Collette!

So, here's a picture of the cake before I took it out of the pan (where it quickly fell apart because the middle wasn't quite cooked). I kept eating the icing while waiting for the cake to finish! It has just the perfect blend of coconut and lemon flavors!

Lemon Cream Coffeecake

2 c Featherlight Flour mix

1 tbsp xanthan gum
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c sugar
3 large eggs (I used the equivalent of 3 eggs in egg replacer--b/c I was out of eggs)
1/2 c oil (recipe called for coconut oil, but I used EVOO)
3/4 c coconut milk
2 tsp vanilla
1 tbsp lemon zest (I got tired zesting my lemon, so I used probably 1/2 tbsp zest and the juice of one lemon)

Lemon Cream:
2 tbsp coconut milk
1 1/2 c confectioner's sugar
1 tsp lemon oil (I soaked a few pieces of lemon peel in EVOO for an hour)

Slivered almonds to sprinkle on top

Preheat oven to 350. Mix together lemon cream ingredients, place bowl in the fridge.
Mix eggs, sugar, vanilla, oil, milk, and zest. Blend well.
In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt.
Add dry ingredients to wet ingredients, combine, and pour into 10: greased springform pan.
Bake for 25 minutes (I will probably try 30-35 next time for mine, as the middle wasn't quite solid). Cake will bounc back when you push on it.
Right before serving, pour lemon cream over each slice, and sprinkle almonds on top.

Los Hermanos Fish Tacos
(Gluten and Dairy Free)

I kind of made this one up b/c I was wanting halibut tacos from my favorite mexican restaurant, but Luke didn't want to go :(

Halibut Tacos

Filet of halibut (about as much as you feel you can eat)

EVOO (probably a tsp)

A pinch/dash/other guestimate of cumin, black pepper, and chili powder

Corn tortillas

Lettuce, tomatoes, salsa, guacamole (and sour cream and cheese if you can have dairy)

Heat a pan over medium heat. Cut the fish up into bite size pieces. Toss with the spices and the EVOO. Throw into pan (but not too violently). Cook for about 3-4 minutes, then turn pieces over and cook 3-4 more minutes. Stuff into corn tortillas, and top with toppings of choice. Enjoy!

Chicken Peanut Stir-fry

I am probably the most disorganized person. I have literally hundreds of loose papers that I have recipes printed or written on, and I have yet to organize them into a binder or anything. I couldn't find the recipe for this one, so I'm winging it. I know it looks a little wierd, but it was sooo good. If I find the recipe, I swear I will post it.

Oh wait, I just remembered! It's adapted from this great crock pot recipe! I was just in too much of a hurry to wait all day for it, so I threw it in a pan :D But I'm sure the crock pot version is amazing as well!

Indonesian Chicken (we called it Peanut Chicken Stir-fry)

*Note: measurements are approximate*

Chicken for 2 people ( I think I used breasts)
1 tbsp soy sauce
1 clove of garlic, chopped
1 tsp oil
1/8 tsp cayenne pepper
1/4 c peanut butter
1/4 tsp ground ginger
frozen veggies - I used chopped broccoli, peas and edamame

Heat a large stir-fry pan. Chop the chicken into bite size pieces. Drizzle oil into pan, and add chicken. Add soy sauce, and seasonings. Mix well. Cook until just pink. Add peanut butter and veggies. Heat through. Serve over rice.

Carrot Cake

(Gluten and dairy free)

I pretty much followed this recipe, except I used a GF/DF Pillsbury Frosting:

It turned out so well! It was delicious! Except for some reason half the cake stayed in the pan when I tried to take it out...I still enjoyed it immensely!

K, I have more recipes, but I'm too tired to post them all...thought I'd at least get the really good ones up :)

Wednesday, June 04, 2008

Lots of Catching Up To Do

Yet another successful meal thanks to the recipe from my favorite GF cookbook "Life Tastes Good Again."
Here we have the finished product - Super Yummy Meatballs over Spaghetti.

so the cheese isn't real, more for the visual remembrance of cheese. True, it shreds and melts JUST LIKE CHEESE, but without that actual cheesy doesn't quite have me fooled.

Here we have the meatballs in their naked-looking raw form. I actually made this recipe last week, and we liked it so much, I thought I'd try it again last night. The first time, I used onion powder, and in this batch, I used a real onion, much to my hubby's chagrin...curse my mother in law for never making her kids eat real onions! Seriously! They rock. Sometimes. (Ok, I won't admit it to him, but I wasn't as impressed with the oniony batch either...but still, sometimes, onions are great!).

Here's my beautiful red bowl from Williams Sonoma, where I did the dirty mixing. K, so my refrigerator is possessed. Every time it gets too cold, I turn the temp up, and yet, somehow it always turns itself down. I think it's out to get me. I always seem to forget this when playing with raw meat until I get it between my fingers. It was so cold it gave me a brain freeze! True story! So I tried to make the meatballs with the two spoons...then got too impatient, and got my hands messy again. At least it was faster :)

This is proof that yes, I do in fact wear an apron when I cook, and that the oil stains just sneakily work their way onto my shirts. I promise, Honey :)

Meatballs Recipe
1 lb ground beef (first time I made these, I used turkey, kinda liked that better...although it could have been the onions)

1 small onion, minced (or onion powder)

1/2 c GF bread crumbs ( I used the now GF Rice Chex cereal, and crushed it with the measuring cup)

1 egg

2 tbsp milk (I used both almond and soy)

2 tbsp oil (I only used one tbsp w/ the beef, a little fattier)

3/4 tsp salt

1/4 tsp pepper

Heat oil in a large saute pan over medium. Combine all ingredients. Form into balls and brown in oil. (I chose to flip the balls halfway. With the turkey, they got very nicely browned. With the beef, I think there was too much liquid in there, and they didn't get as toasty or crunchy). Remove with a slotted spoon, and place on paper towels. Drain oil from pan.

*This part is not pictured, but I continued the recipe with my first batch (sorry for lack of photos, they were gone too fast)*

Add 3/4 c ketchup, 1/3 c water, 2 tbsp mustard, 2 tbsp brown sugar, and 1 tsp Worcestershire sauce to pan, and bring to a boil. Add meatballs, and simmer until hot. Serve over rice.

Here's what I had with my wonderful meal. A nice tall glass of Brazilian Lemonade. My favorite summer drink! And yes, it makes a mess in the sink, but even that smells good :)

Brazilian Lemonade:
1 c cold water
2 tbsp coconut milk
1/2 c soymilk
2 small key limes
1/4 c sugar

Chop off the ends and quarter the limes. Throw everything in the blender (vitamix in my case). Blend for about 30 seconds or so, until it gets frothy. Pour over a strainer into a glass with some ice in it. You'll have to empty the strainer a few times (see above picture). Kick back, relax, and imagine yourself lounging somewhere on a tropical beach as you enjoy.

(ok, not really tropical or was San Diego during Christmas, but still, it looked pretty!)

Here's another great recipe I found one night when I was craving chili, but not wanting to suffer the consequences of opening a can of it. I served it over potato wedges, but I'm sure it would be equally delicious over pasta or even rice. It was sooooo good! I didn't even miss the beans!

Cincinnati Chili
1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Lea and Perrins Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.
Cook spaghetti according to package directions and transfer onto individual serving plates.
Ladle chili over spaghetti and serve with toppings of your choice.
Here's the original recipe.

And Last but not least. The amazing "Lorka-Bread". My first, and very successful attempt at this recipe.

A definite success!I enjoyed a delectable meal of turkey sandwiches with chips and salsa (from Los Hermanos of course!).
Here's where to find the recipe, along with 20 pages of feedback and alterations.

And here's the version of the recipe that I used:

Gluten-Free Flax Bread
12-18 servings
1 loaf
2¾ hours 2 hours prep
1 1/4 cups gluten-free flour (for all the below flours, I just used a Featherlight flour mix)
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites ( used enough egg replacer for 1 1/2 eggs instead of the whites)
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar

Combine flours, flax, starches, gum, yeast, salt. In the mixer, combine wet ingredients, then add the dry. Scrape the sides, and mix on medium for 4-5 minutes. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven. Bake at 350F for about 40 minutes. Remove from pan, cool, and slice.

Ah, and we mustn't forget my divine experience at the Pier 49 Pizza restaurant.
Once, we tried to go up to the one in SLC (the one that was in the paper), but we got all the way up there, and they were out of crusts (note to ahead *doh*)
Here's what I wrote about it the day I actually went:
"So I wanted to go out to pizza this week, and was going to be up in SLC on Thursday. Thought I'd plan that into my agenda. Then I read here on the forum about the other Pier 49's in the area bringing in the gluten-free crust. So I called the Springville, both of the Provo, and the AF locations. One of the Provo ones said they're getting some ordered, but they won't be in until next week. Then I tried the Draper location, and they said they had them!!! I asked about how they prepared the pizzas (on a separate, specific tray, using separate utensils, covering the pizza so it doesn't touch anything). I went, and enjoyed a beautiful, warm, delicious, filling pizza with Canadian bacon, tomatoes, and olives! I nearly cried. And I had enough for leftovers for lunch on Friday! Ah, it was divine. I told my husband that we're going to the Provo one as soon as they get the crusts in! YAY!!!"

I do have a copy of the article if anyone is interested. They no longer have it on the Tribune website.

Anywho, that's it for now :) Will try and be more on top of my posting.