GLUTEN FREE POPOVERS

I read a recipe that was for a German Pancake several weeks ago and wanted to experiment with it.  After several weeks, Erika and I came up with something quite different.... but the taste is wonderful!
I love accidently discovering good food! :)

These babies melt in your mouth and you cannot eat just one! (or at least I can't!)
The top variation has maple glaze... The bottom one was just butter and powdered sugar.

I can picture a few variations, including Lingonberry butter with powdered sugar for a Swedish variety, Lemon curd with powdered sugar....
Or just plain, for plain old folks like me! :)

I know they aren't pretty... I haven't perfected that yet. :)  And don't know how I could.
They look interesting in the oven.  They puff up, and then when you take them out, they sink down  which is the desired effect.

So, here is the recipe:  If you try it, please drop a line and say if you enjoyed it or not....or offer ways to improve! :)

                                               Gluten Free Popovers
PREHEAT oven to 400º

1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 tsp salt  ( I use sea salt)
1/2 tsp xantham gum
1/2 tsp baking soda
1/2 tsp baking powder
2 TLB sugar

STIR all dry ingredients WELL

add:
1 TLB vanilla extract
6 eggs
3/4 cup of milk
1/4 cup of melted butter

Blend with mixer until all lumps are gone and everything is well mixed.
It will be a very thin batter. (so don't worry)

Using a spray oil.... grease muffin tins.  (I used a regular muffin pan and a mini muffin pan)

Pour batter into each muffin pan so it is about 1//2 full.  (notice.... not half empty) :)

Bake at 400º for 20 minutes. 
Popovers will swell up and even turn in the pan.....
They will start to get a golden color....

Remove from oven and place on racks.
Serve warm with melted butter and powdered sugar,  or any variety of toppings you choose or just plain. 
They remind me of the taste of a French Crueller.

Recipe for maple glaze:

9 TLB powdered sugar
2 TLB real maple syrup
2 tsp vanilla extract
mix well
drizzle over popovers.

Gluten Free- Night Shade Free- Dairy Free Pizza......

Is this possible????? YES!

A friend told me about a recipe for an alternative to tomato based pizza sauce.  I checked out the recipe, but didn't like how some of the ingredients were put together......

So I started to experiment....

I came up with a pizza sauce that I like. I could not tell it wasn't tomato based.... and neither could my family.

I used 1 small beet, roasted and shredded.  1 small carrot shredded.  I sauteed the carrot in some olive oil until it was tender, and added the beet and all these spices.
Garlic Powder
Onion Powder
Basil
Salt
Pepper
(all to taste)
I put it all in a blender and blended it to death. :)  And added water for better consistency.... ( to make it more spreadable)

The Pizza dough is easy.....

1 1/3 cup hot water
a packet of yeast
1 tsp sugar
mix all together and let it sit.

Add.... 1 tsp xantham gum
to 2 cups of brown rice flour and 1 cup of tapioca flour
1 1/2 tsp salt
1 TLB sugar
Mix all together.... and knead until very well kneaded...
about 5 minutes by hand....
Roll in olive oil and cover to let sit and rise

Spread in well greased pizza pan.
bake at 400º for about 10 minutes.

After baking...
Add sauce, any toppings you like (that you can have)
and then add Rice Cheese.
I like the Mozarella rice cheese. It is very good.

Bake at 400º for about 20 minutes or until everything is nice, hot melted and the crust is duly browned. :)

I have not had pizza since last September because of a Night shade issue... ( no tomatoes, potatoes, or peppers of any kind ( except pepper corns)  no eggplant, or paprika)
This was so fun to have once again! :)
I really love experimenting!

If you try it, drop a line and let me know! :)
ENJOY!!!!!!

Gluten Free M&M Cookies

Even though it is summer, we are baking! :)

                                                                   Gluten Free M&M Cookies

1 cup butter softened
2 eggs
1 TLB vanilla
3/4 cup sugar
3/4 cup brown sugar (not packed down)

cream together

Add:

1 1/2 cups brown rice flour
3/4 cup Tapioca Flour
1 tsp salt
1 tsp baking soda
1/2 tsp xantham gum

mix well!

add M&M.... around 2 cups or less or more.... :)
I also like to add raisins.

Drop by spoon full onto cookie sheet.  (give room to spread as they cook)

Bake at 375º until golden  (around 8 minutes?)

ENJOY!

Gluten Free Lemon Cake Recipe

                                                           Lemon Cake


2 cups Almond Meal Flour
1/2 cup tapioca Flour
1 1/2 cups brown rice flour

2 cups of sugar
1 Tsp xantam gum
1 Tsp salt
4 Tsp baking powder
1 Tsp baking soda
3 TLB vanilla extract
1 cup of milk
1 1/2 cups melted butter
8 eggs

Glaze:
1 cup powdered sugar
1/3 cup of lemon juice

Mix dry ingredients together
Add milk, butter, and vanilla and blend well.
Add one egg at a time and mix well between eggs.

Bake at 375º for 30 minutes or until golden brown.

Cook cake

Poke holes in cake with fork or cake tester.

Mix lemon juice and powdered sugar to form a glaze.  Pour over cake and spread evenly.
Refrigerate.

This cake is WONDERFUL and is best served cold.

(recipe from Christie Minich)

We're A Bit Nutty Around Here!

I roasted these babies today! :)  Oh the aroma smells SO GOOD!

I started roasting my own nuts because I could guarantee no gluten.  But NOW I roast them because they are SO MUCH TASTIER than store bought roasted nuts.

It is REALLY easy too!
Spread raw nuts on jelly roll pan
Drizzle with olive oil
Sprinkle with sea salt

Put in oven at 300º  and stir every 5 minutes for 15-25 minutes depending upon how done you like your nuts.  I prefer the longer time because they just release such a nice aroma.

Ummm.  Somebody was feeling EXTRA NUTTY! LOL

Gluten Free Egg Drop Soup

I don't know about you, but I really REALLY enjoy a nice bowl of Egg Drop Soup.  I haven't had an egg until our date last week,  in over 4 months, so I figured it was ok to make some delicious soup. :)
Mike and I went to P.F. Changs and had soup last week and ever since I was wanting some more!

So I fiddled around in the kitchen and came up with this recipe! It is wonderful!

            GLUTEN FREE EGG DROP SOUP
4 cups of chicken broth (organic gluten free) (reserve 1/3 cup for cornstarch)
1/4 large carrot diced into small pieces
1 green onion chopped
1/4 tsp ginger
1/4 tsp white pepper
1/4 tsp garlic powder
1/2 tsp salt, or to taste
2 TLB corn starch
2 large beaten eggs

Pour all ingredients except corn starch and eggs into a pot and heat to a rolling boil.
Stir in beaten eggs to spread around. They cook instantly.
Mix the 1/3 cup of NON HEATED chicken broth with the corn starch until smoothe and then pour into soup stirring until it thickens a bit.
Serve HOT.

For non gluten free eaters, you can use the chinese noodles to put on top of the soup.
For gluten free eaters, it is just as good plain, or you can use fried rice sticks.
I just ate it plain.

Gluten Free-Nightshade Free Chex Mix

We love to have Chex mix during the holidays, but this year, after going night-shade free that was going to be rather difficult, as Worstershire sauce contains night shades. :(

So I have been experimenting for a few weeks. :)

I just used the side of the Worstershire bottle to see what they use.  Some of the ingredients I can't use because they contain night shades, but I added one to make up for the taste.

So here is what I came up with:

4 TLB black strap molasses
1/4 cup of rice vinegar
2 tsp salt (I used one because salt is a problem for me)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground cloves
1/2 tsp white pepper
3 TLB butter
1/2 box rice chex
1/2 box corn chex
(or just rice chex alone)
Melt butter in microwave safe dish.
Mix all ingredients except chex into large Microwave safe bowl.
Stirring well
Add chex and coat evenly!

You can cook them in the oven on a cookie sheet or in the microwave.
In the oven, the temp should be 325 and stir every 15 minutes until crispy
In the microwave,  1 min. 30 seconds, take out and stir and then repeat
about 4 times.
(it will be cruncy)

Gluten Free Flour Tortillas YIPPIE!

I just found a wonderful recipe for Gluten Free Flour Tortillas.  Our first try has gone well! 
Here is Anna enjoying a gluten free Taco! :)

The tortillas taste just like REAL REGULAR Flour tortillas!  And they were EASY to make!



I found the recipe by googling.: Gluten Free Flour Tortillas.  Here is a link. :


Enjoy!  We are!

Cheese Cake Step By Step

The recipe for this is here:

 This is the Pecan crust.  I put it in the spring form pan first.

Next, I beat the eggs until very yellow and frothy.

Now I add creme cheese one package at a time and blend until smoothe.

Add all the other ingredients except whipping creme

This is when whipping creme is added, but you only stir just until it is well blended.    NOTE: I omitted the heavy whipping creme this time to see If I can have a denser cheesecake.

 Somebody is waiting for a beater to lick. :)

 Now I spoon the mixture onto the pecan mixture in the pan.

 Place in middle rack of 350 degree preheated oven.  Place a pan of water under the cheesecake.

This is what it looks like when it first comes out of the oven.  It will settle down and cool and then you have to make it get cold! 
I'll take a picture of it tomorrow before we eat it. :)
HERE IT IS! :)

It was wonderful..... I tweaked the recipe and it turned out great...I'll change the recipe to reflect my tweaking. :)

Double Crusted Pecan Praline CheeseCake

I created a recipe for Pecan Praline Cheesecake.  But I tweaked it a little.....
I doubled the recipe and placed 1/2 the pecan mixture on the bottom and the other 1/2 on the top.

It had to be cooked longer.... 1 hour and 10 minutes.
This is when I took it from the oven.  It will settle back down as it cools.   Can't wait to try it at the pot luck tonight......
Right now I am having to rush the cooling in the freezer.  Yikes!

Pecan Praline CheeseCake

I have been thinking about what to make for a special desert for Thanksgiving and Christmas.  We have all these Pecan trees and I thought about Pecan Pie.  But everybody also likes Cheese Cake. 
Since we are a gluten free household, we don't eat pie crusts or graham cracker crusts.  I decided to develop a recipe from the best of both worlds.  I tried it out today and it was WONDERFUL!


So, I am sharing it with you! :)  (In the photo I didn't chop the pecans enough to make an even base, so I adjusted it in the recipe. )  I'll get a picture of the full cheesecake before slicing on Thanksgiving day. :)

PECAN PRALINE CHEESE CAKE
1/4 cup corn syrup
1/2 cup sugar
2 tsp vanilla extract
2 eggs beaten
1/4 tsp creme of tartar
dash of salt
1/4 cup butter melted (unsalted)
1 1/2 cups pecans chopped
(mix all ingredients together and pat into bottom of spring form pan, OR baking dish of choice)

Cheesecake filling
3 eggs
3 pkg of creme cheese
1 cup of sugar
2 tsp vanilla
1/4 tsp creme of tartar


Beat eggs with mixer until yellow and frothy.
Add sugar, vanilla, cream of tarter and and creme cheese. (at room temperature)
Blend until smoothe.

Pour onto pecan mixture.

Bake at 350º (preheated oven) for 1 hour 10 minutes or until sides begin to turn a golden brown

Remove from oven and cool for about an hour.  Cover and refrigerate for several hours.

I adjusted this recipe to improve it.  I omitted the whipping creme and added another package of cream cheese and an extra egg.  I also increased the sugar from 2/3 cup to 1 cup to make up for the extra creme cheese and egg. It turned out wonderfully.... more dense and stable.

A New Stir Fry Combo

I used Rice noodles; the thin kind.  Sometimes they are referred to as Rice Sticks.  Cooked them like noodles in boiling water, drained and set aside. Do NOT overcook!  5 minutes seems to be enough time.
In the wok, I put about 3 TLB olive oil, frozen broccoli, and thawed shrimp.  As it cooked I added 2 TLB of finely chopped basil, 1/3 cup finely chopped walnuts,  2 Tsp lime juice, and some braggs liquid aminos. (gluten free soy sauce replacement, low sodium compared to soy sauce)

I stir fried it all together and then took out the veges and shrimp.  I took 1 tsp of corn starch in a little cold water to make it smooth and then added it to the wok, to thicken the sauce.  Put all the ingredients back together and then serve right away over rice noodles. 

Everybody REALLY liked it! :)

Sauteed Sauerkraut

I know many folks do NOT like sauerkraut. I didn't, because all I knew of it was that it was canned and tasteless.  What a terrible knock to real sauerkraut!

Since then, I have discovered REAL sauerkraut that is made well and NOT from a can!  Fresh sauerkraut isn't so tart it makes your mouth pucker.  Saute' it, and it is even better!

So here is my Saute'd Sauerkraut Recipe.

                                                             Sauteed Sauerkraut

1 cup of sauerkraut  preferably fresh not canned
1/4 cup slivered almonds
1/4 tsp dill weed
1 tsp fresh garlic minced
1/3 cup diced onion
fresh ground pepper to taste (black or white)
1 tsp unsalted butter or 1 tsp coconut oil

melt butter or heat coconut oil on hot skillet
add all ingredients and stir until sauerkraut gets a little wilted
(3-5 minutes) and flavors blend.

optional- top with a tsp of fresh bacon bits, or add 1/2 a diced apple

Minich Waldorf Salad

I am trying all sorts of new things. I remember having a Waldorf salad a long time ago at a hotel and I really liked it.  This is my attempt to make it for myself and it turned out great! 

                                                            Minich Waldorf Salad
1 stalk of celery diced
1 apple cored and diced (peel on) I used gala.
12 grapes of any kind, (seedless) I used red, for color.
1/3 cup diced white onion
1/2 tsp garlic
1/3 cup diced walnuts
2 TLB non fat plain yogurt
1 TLB  Hellman's (gluten free) Mayonaise
Freshly ground pepper to taste

(options if you are not vegetarian.... 1/3 cup diced chicken,  or 1/4 cup bacon bits)
( also, fresh, drained pineapple would be a wonderful addition)
Mix it all together and refrigerate.  The Longer you refrigerate the more the flavors blend together and it is TASTY! 
This will be on our Thanksgiving Day Table!

I am no longer missing coke or pizza on Friday night. :)

GLUTEN FREE- NIGHT SHADE FREE Lettuce Wraps

 ( I need to dice everything more carefully)

This is a recipe that would serve 2 people.  After eating at P.F. Changs last night, I was really interested in recreating the gluten free Lettuce Wraps.

I found a few recipes online that seemed to go in the right direction, and then I decided to give it a shot and recreate the taste from last night.....

My first try was DELICIOUS!  I think there are many things to do with this recipe.....and many ways to tweak it according to dietary needs.

So here is my "loose" not etched in stone Recipe. :)

Lettuce Wraps:  GLUTEN FREE and NIGHT SHADE FREE

2 chicken tenders diced into very fine pieces
1 green onion , including green part finely sliced
8 shitake mushrooms finely diced
water chestnuts finely diced ( I used about 15)
1 TLB of freshly minced garlic
1/4 tsp pepper  (still experimenting)
1/4 cup RICE WINE
1/4 cup GLUTEN FREE soy sauce... ( I used tamari) 
I think Braggs liquid aminos would work fine.
If you are soy free, I don't know.....
Lettuce

Put all ingredients into wok, and stir fry until done. (about 5 minutes0
Serve with lettuce leaves  (like tacos made of lettuce) :)
It will make about 8.....small wraps


Ideas I have flowing:
Add finely diced carrots, finely diced celery, MORE mushrooms and NO chicken for vegan,
more pepper and maybe some horse radish for spice......and possibly nuts. 

I know that PF Changs puts sugar in their recipe. I think the rice wine is sweet enough.

I made this tonight for Friday night movie night and didn't miss the old card board pizza that everybody else gets to eat. :)

The "Live It" Plan

I wrote here about my latest Dr. appt. and what I need to do to make changes that are lasting.
I actually started my "Live it",  4 days before my appt.  
After doing a little research on arthritis, I have found that eating "night shades" is a no-no. 
I had heard this before, but wasn't aware of how many foods were actual night shades.

So now, besides being gluten and dairy free, I am also going to need to be night shade free, which means, no more tomatoes, potatoes or peppers.  I need to check if that means all peppers or just a few different types.  I thought this would be really hard because I adore peppers and onions sauteed and put over rice.

Last week I had tomato sauce, and juiced bell peppers, but non this week.  I thought it would be hard, but so far, it isn't.
Juicing is fun. I just don't like the cleanup part, however the chickens LOVE it. :) 
Does anybody use the pulp from juicing to make into something else? 

I wonder if it can be made into pesto?

Last night I was experimenting because Spaghetti was on the menu.  I have never tried pesto before.
But I figured I have nothing to lose and need to try some new things!
To my delight, it was delicious!!!!  Even Mike liked it and he is cautious about trying new things.
I was scouring recipes over the internet and many call for cheese.  I just left the cheese out.

I came up with a really good pesto by using
1/2 bunch fresh basil, 1/4 cup walnuts, 1 TLB of freshly minced garlic, 1/4 small zucchini shredded, kelp granules, 1-2 TLB olive oil and a little water to thin it out.
I put it in the blender and it came out wonderful!  I used it over my rice noodles for my spaghetti and everybody else tasted it and liked it. :)

AND, it is GOOD for you. :)

The next thing to eliminate or GREATLY reduce is corn.   I don't believe there is any corn available that has not been Genetically Modified.

After just a few days of no night shades, and a week and a couple of weeks of juicing, my arthritis is starting to calm down.  Now that COULD be coincidence, but I am wondering if it is.  I was in so much pain I could barely do the treadmill.  Today, I walked over a mile in 16 minutes and I didn't have pain. 

I feel better and am hoping that when I go back to the Dr. my cholesterol levels will be back in the normal range and I will have better and continued range of motion.

Gluten Free Fried Chicken

I made this tonight and boy was it good!  I have not fried chicken in YEARS, but for some reason, I just wanted some. :)
There is a rather loose recipe, as all recipes are around here. :)

GLUTEN FREE FRIED CHICKEN

Soak the chicken in buttermilk for a few hours

Pat the chicken dry, salt and pepper it.
Dip the chicken in beaten eggs. (3 will suffice)
dredge it in the coating:
(rice flour mixed with potato starch and spices of your choice....
(I used garlic, paprika, pepper, salt)
Let it rest while oil is heating and dredge it through the flour mixture again.

Fry until done....

Wow! I have to say, it was wonderful. :)

Do You Like Chex Mix?

Here is the official Chex Party Mix website. There are several interesting recipes!  ENJOY!

Gluten Free Russian Tea Cakes

Gluten Free Russian Tea Cakes 

1 cup butter, softened
1/2 cup powdered sugar 2 1/2 teaspoons pure vanilla extract   
1/4 teaspoon salt
2 3/4 cups of Bob's Red Mill Gluten Free All Purpose Flour
1/2 Tsp Xantham Gum 
1 cup finely-chopped  pecans
Powdered  sugar set aside

mix all ingredients well until creamy.  If dough is too soft  to roll in hands, put in fridge to firm up a little.
Roll some dough into small 1 inch balls.  Bake at 375º until done. (lightly browned on bottom but not on top)
(about 8-10 minutes)

Cool for 10 minutes, roll in powdered sugar and set on wire rack.

Cool completely: then roll in powdered sugar once again.

These are very delicate cookies that taste DELICIOUS!
(for non gluten free: Use same amount of regular flour (not self rising) and omit xantham gum)

Gluten Free Christmas Cookie Recipe

I finally feel like I can share this recipe gluten free now.  It took some work to figure it out.  They are even holding the hooks well!:)   If you are NOT gluten free, just use regular flour. same amount and do not use the xantham gum.

                                                                   GLUTEN FREE
                                                         SPICE CHRISTMAS COOKIES
preheat oven to 325º

1 cup of butter, softened
1 cup of white sugar
1/2 cup brown sugar
1/3 cup honey
2 eggs
1 TLB Cider Vinegar
2 tsp Vanilla Extract (or powdered vanilla)

1/4 tsp finely ground pepper
1/2 tsp ground cloves
1/2 tsp nutmeg
1TLB Cinnamon
1/4 tsp cardamom
1/2 tsp xantham gum
1/2 tsp salt
1 tsp baking soda
1/2 tsp cream of tartar
 3 cups of gluten free flour ( I used Bob's Red Mill all purpose baking flour)
Tapioca flour for dusting....

In a large bowl, cream together all butter, sugar, honey, vinegar, eggs and vanilla.Add all spices and blend well into mixture.

Add flour and mix well.

Use wax paper and divide dough into two parts.  (for a log of sorts)
Refrigerate for at least 3 hours.

Take out one half of dough and divide it into 1/2.  Roll out  on dusted surface (tapioca flour)
to keep dough from sticking.
Roll to 1/8 inch thick and use cookie cutters.

(if you are going to put hooks in them for decorating, now is the time to put them in. Press dough around hook gently.)
 Cover cookie sheets with parchment paper

Bake in oven for about 10 minutes until brown but not too brown.
Let sit on tray for a few minutes and then transfer carefully to a wire rack to cool.

When cookies are completely cool, then you can decorate them.  Let icing dry thoroughly before hanging or eating.
The icing will dry well enough that they can go in a cookie jar without getting stuck together.

Icing and sprinkles.
( I make icing from powdered sugar, a little vanilla extract a dash of cream of tartar and a little milk)

1/2-3/4 c powered sugar, 1/4 tsp vanilla, dash of cream of tartar, 2 tsp of milk, then add just a drip at a time until you get the consistency you want. (too thick isn't good, too thin isn't either)
add food coloring..... decorate with sprinkles and set to dry.

NOTE:  The flour is a garbanzo bean, fava bean, sorghum, tapioca blend.... uncooked, the dough does not really taste very good, but cooked it tastes like a regular cookie.
*** you can get gluten free sprinkles and colors online*** (just google) :)