OK, I don't have pictures for you yet, but I wanted to point you in the direction of some great holiday recipes I'm pulling out this year --some of these are tried and true and some are new ventures, so I hope you enjoy!
Peppermint Meringues: This recipe from Bon Apetit was forwarded to me by my mom and I'm going to be whipping them together this afternoon. The recipe is fairly straightforward and it makes a large quantity (approx. 60 per recipe).
Stained Glass Windows: This was a childhood staple for me during the holidays --for gluten-free and gluten-eating alike. I'm a sucker for the chocolate combo, so these are always good in my book. And with just five ingredients (I usually leave out the nuts), they're ridiculously easy to make!
Crisp Coconut Chocolate Pie: I made this first for Thanksgiving last month. It worked so well and was so delicious (and a little bit rich) that I just have to make it again for Christmas. Again with the chocolate-coconut combo. This time I am trying it with coconut milk instead of heavy cream - fingers crossed that it actually works!
Poached Apples: I fell in love with poached pears earlier this year. (Seriously, if you're in the Cleveland area and haven't tried the poached pear with creme anglaise at Sasa Matsu, you need to go!). When I got three (ginormous!) delicious Jonagold apples with my CSA order this week (OK, there were actually four, but with peanut butter in the house the fourth one did not last long...), I wasn't sure what I would do with them, especially with no gluten-free flour, oats, or pie crusts... And then it struck me: poached apples. Poached. Apples. Yes, yes, and yes.
For more gluten-free recipes and ideas, follow my gluten-free board on Pinterest!
Happy Holidays!
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Sunday, December 23, 2012
Friday, December 21, 2012
Recipe Conversion - Egg Casserole
Growing up, egg casserole was a holiday tradition in my house. We'd all wake up on Christmas morning, open presents and then sit down to breakfast of cinnamon rolls (yeah, still haven't figured out gluten-free for that...) and egg casserole. Fluffy, cheesy, savory, egg casserole was always amazing.
When I went gluten-free I didn't even really think about how much I'd miss this until the holidays hit and then I remembered. Egg casserole is essentially a savory bread pudding. Yeah, there's that word: BREAD. In the ten years since I first went gluten-free, the market has exploded with some great options for us GFree eaters and that includes bread, so after a long sabbatical, I decided to try to recreate my mother's egg casserole. This recipe below (which I pretty much eye-balled) filled an oval pan about 8x12".
6 Slices of Gluten-Free Bread (I used Whole Foods' Sandwich Bread), cubed
6 eggs
2/3 cup of milk
1 pound of gluten-free sausage (I used Bob Evans' original)
2 Tablespoons of yellow mustard
4-8 oz. of cheddar cheese (depending on how much you want)
Some nutmeg (not a huge amount, just enough to add some zip)
Preheat your oven to 350F.
Alrighty, so first things first: Brown the sausage and break it up into smaller bits (about bite-sized), next toss your bread cubes into the pan. I like to toss them with the sausage for flavor. Layer the sausage/bread mixture in the pan with cheese throughout.
Beat your eggs and add the milk and mustard to them, mixing well. If you want to use Nutmeg you can also add it at this point. (If you are making this ahead of time, i.e., overnight, you may want to add an extra cup or so of milk). Pour the egg mixture over the bread and press the bread down with a fork so it's all coated. It's totally alright if some edges stick up though because this will be crisp deliciousness later. Spread the remaining cheese on top and pop in the oven for 40 to 50 minutes until brown on top and the middle is set. Mine took about 45 minutes and it came out wonderfully.
Serve hot! Or, do what I did and divide portions up into individual servings for packed breakfasts. Going to try to freeze it and see if it will be okay, but that remains to be seen so far.
Anyway, I hope you enjoy. I know I did! For a (not-very-good-quality-cell-phone-)picture, see my tweet from last night. I will be posting the photos here eventually, but it won't be immeediately.
Happy Holidays!
When I went gluten-free I didn't even really think about how much I'd miss this until the holidays hit and then I remembered. Egg casserole is essentially a savory bread pudding. Yeah, there's that word: BREAD. In the ten years since I first went gluten-free, the market has exploded with some great options for us GFree eaters and that includes bread, so after a long sabbatical, I decided to try to recreate my mother's egg casserole. This recipe below (which I pretty much eye-balled) filled an oval pan about 8x12".
6 Slices of Gluten-Free Bread (I used Whole Foods' Sandwich Bread), cubed
6 eggs
2/3 cup of milk
1 pound of gluten-free sausage (I used Bob Evans' original)
2 Tablespoons of yellow mustard
4-8 oz. of cheddar cheese (depending on how much you want)
Some nutmeg (not a huge amount, just enough to add some zip)
Preheat your oven to 350F.
Alrighty, so first things first: Brown the sausage and break it up into smaller bits (about bite-sized), next toss your bread cubes into the pan. I like to toss them with the sausage for flavor. Layer the sausage/bread mixture in the pan with cheese throughout.
Beat your eggs and add the milk and mustard to them, mixing well. If you want to use Nutmeg you can also add it at this point. (If you are making this ahead of time, i.e., overnight, you may want to add an extra cup or so of milk). Pour the egg mixture over the bread and press the bread down with a fork so it's all coated. It's totally alright if some edges stick up though because this will be crisp deliciousness later. Spread the remaining cheese on top and pop in the oven for 40 to 50 minutes until brown on top and the middle is set. Mine took about 45 minutes and it came out wonderfully.
Serve hot! Or, do what I did and divide portions up into individual servings for packed breakfasts. Going to try to freeze it and see if it will be okay, but that remains to be seen so far.
Anyway, I hope you enjoy. I know I did! For a (not-very-good-quality-cell-phone-)picture, see my tweet from last night. I will be posting the photos here eventually, but it won't be immeediately.
Happy Holidays!
Friday, November 23, 2012
Happy (Belated!) Gluten-Free Thanksgiving!
Just writing a quick note to say Happy Thanksgiving.
My holiday was deliciously gluten-free despite being at a family party where I'm the only one who has those specific dietary needs. It helps that I brought my own pie, snacks, and made part of the meal.
Two best things about yesterday? My mom was in town and she made gluten-free gravy (I know, I know, it's not that hard! But I just can't seem to get it right...) and gluten-free cookies that actually tasted good!
I made this pie. It was good, but oh-so-sweet. And it's ridiculously easy to make. Mine did not look as good as Martha's, though.
We also had three turkeys (yes, my family with just 18 people for Thanksgiving, roasted three turkeys), homemade cranberry sauce, cornbread, baked yams, mashed potatoes, the aforementioned gluten-free gravy, and tapioca jello. It was like all the nostalgia of childhood wrapped up on a plate.
My holiday was deliciously gluten-free despite being at a family party where I'm the only one who has those specific dietary needs. It helps that I brought my own pie, snacks, and made part of the meal.
Two best things about yesterday? My mom was in town and she made gluten-free gravy (I know, I know, it's not that hard! But I just can't seem to get it right...) and gluten-free cookies that actually tasted good!
I made this pie. It was good, but oh-so-sweet. And it's ridiculously easy to make. Mine did not look as good as Martha's, though.
We also had three turkeys (yes, my family with just 18 people for Thanksgiving, roasted three turkeys), homemade cranberry sauce, cornbread, baked yams, mashed potatoes, the aforementioned gluten-free gravy, and tapioca jello. It was like all the nostalgia of childhood wrapped up on a plate.
Sunday, September 23, 2012
Alternative Flours and Mixes Angst
One perk for me going gluten-free is that, because of relatively limited finances, I don’t have the option to buy those expensive flours, flour blends, and mixes. Oh right. That’s not a “perk” per se, but the eating healthier because of it definitely is! I’m forced now to eat a lot more in the way of whole foods than I ever had before.
But every now and then I just get this craving for a brownie. I REALLY miss brownies. I made these and they’re delicious, but they just aren’t the same (and almond flour or meal costs an arm and a leg). This has resulted in me not eating brownies (my favorite food group --and yes, they qualify as a food group all on their own) for several months.
I reached my breaking point yesterday and decided to buy a gluten-free brownie mix when I was out grocery-shopping. Can I just say this: “WHAT THE HELL IS UP WITH THE PRICES?” OK. Maybe a little bit of an over-reaction. I know that gluten-free alternatives are expensive. But really. Nine dollars for a cake or brownie mix? OK, so your flour mix works miracles, but if I can’t afford to buy it, let alone use it on a regular basis, it is useless to me.
In a haze of chocolate desperation, I broke down and dished out the $5 for the cheapest gluten-free brownie mix available and I tried it last night. But I’m not happy. I know that there are a lot of reasons that these items are so costly. Phrases like niche market, supply and demand, come to mind. I can afford to buy a couple extra cans of chickpeas. I cannot afford to buy Better Batter flour mixes. OK. I said it. I was really upset over the cost of Better Batter flour blend. Especially after hearing so much amazing stuff about it.
My go-to for treats is actually usually a Pinterest search for “paleo desserts”. I know the paleo diet gets a lot of flack, but they are definitely some of the best (and generally most affordable) recipes I’ve found out there for gluten-free desserts and treats. Especially when compared to the flour alternatives we’re working with now. If you follow my gluten-free board on Pinterest, you will see “paleo” recipes pop up on a regular basis. I’ve found several cookie and cake recipes that work really well by searching for paleo options. And I don’t have to pay an arm and a leg to get the ingredients either.
But every now and then I just get this craving for a brownie. I REALLY miss brownies. I made these and they’re delicious, but they just aren’t the same (and almond flour or meal costs an arm and a leg). This has resulted in me not eating brownies (my favorite food group --and yes, they qualify as a food group all on their own) for several months.
I reached my breaking point yesterday and decided to buy a gluten-free brownie mix when I was out grocery-shopping. Can I just say this: “WHAT THE HELL IS UP WITH THE PRICES?” OK. Maybe a little bit of an over-reaction. I know that gluten-free alternatives are expensive. But really. Nine dollars for a cake or brownie mix? OK, so your flour mix works miracles, but if I can’t afford to buy it, let alone use it on a regular basis, it is useless to me.
In a haze of chocolate desperation, I broke down and dished out the $5 for the cheapest gluten-free brownie mix available and I tried it last night. But I’m not happy. I know that there are a lot of reasons that these items are so costly. Phrases like niche market, supply and demand, come to mind. I can afford to buy a couple extra cans of chickpeas. I cannot afford to buy Better Batter flour mixes. OK. I said it. I was really upset over the cost of Better Batter flour blend. Especially after hearing so much amazing stuff about it.
My go-to for treats is actually usually a Pinterest search for “paleo desserts”. I know the paleo diet gets a lot of flack, but they are definitely some of the best (and generally most affordable) recipes I’ve found out there for gluten-free desserts and treats. Especially when compared to the flour alternatives we’re working with now. If you follow my gluten-free board on Pinterest, you will see “paleo” recipes pop up on a regular basis. I’ve found several cookie and cake recipes that work really well by searching for paleo options. And I don’t have to pay an arm and a leg to get the ingredients either.
Monday, September 17, 2012
Homemade Chicken Nuggets
Yes, they're gluten-free and, yes, they taste great!!
I based my recipe off of this fantastic recipe here, but I didn't have any regular gluten-free flour mix, so I decide to be inventive.
Preheat your oven at 450F.
I took four frozen chicken breasts and partially thawed them (I find still-slightly-frozen-chicken easier to chop up). After that, I cut them into just slightly-smaller-than-normal sizes for nuggets (think Chick-Fil-A sized nuggets).
In a large, Ziploc plastic bag, I combined equal parts chickpea flour and Parmesan cheese along with a combination of paprika, salt, pepper and cayenne. In all honesty, I added a little too much cayenne, but they're delicious. If you're not good with spicy, dial down or eliminate the cayenne all together.
Put the chicken in the plastic bag (if you're doing a lot like I was, this will have to be done in batches), seal the bag, and shake, coating all the pieces with the cheesy goodness. After that, I spread them out in a single layer on a cookie sheet and baked them for 15 minutes, flipped them and then backed for another seven.
The results? Spicy, super-moist, and really easy homemade chicken nuggets! This made enough for several meals and so far it looks like it reheats really well.
In hindsight: I had run out of parchment paper and foil, and that would've saved me a lot of trouble with the clean-up afterward.
I based my recipe off of this fantastic recipe here, but I didn't have any regular gluten-free flour mix, so I decide to be inventive.
Preheat your oven at 450F.
I took four frozen chicken breasts and partially thawed them (I find still-slightly-frozen-chicken easier to chop up). After that, I cut them into just slightly-smaller-than-normal sizes for nuggets (think Chick-Fil-A sized nuggets).
In a large, Ziploc plastic bag, I combined equal parts chickpea flour and Parmesan cheese along with a combination of paprika, salt, pepper and cayenne. In all honesty, I added a little too much cayenne, but they're delicious. If you're not good with spicy, dial down or eliminate the cayenne all together.
Put the chicken in the plastic bag (if you're doing a lot like I was, this will have to be done in batches), seal the bag, and shake, coating all the pieces with the cheesy goodness. After that, I spread them out in a single layer on a cookie sheet and baked them for 15 minutes, flipped them and then backed for another seven.
The results? Spicy, super-moist, and really easy homemade chicken nuggets! This made enough for several meals and so far it looks like it reheats really well.
In hindsight: I had run out of parchment paper and foil, and that would've saved me a lot of trouble with the clean-up afterward.
Thursday, September 13, 2012
Pinterest Gave Me Hope
OK, as cheesy as it sounds, it's true. I'd been neglecting myself by not following a strict gluten-free regimen --and it was definitely showing, if we're to judge by the bouts of illness and exhaustion. So, when I started to seriously pursue a gluten-free lifestyle earlier this year, I turned to Pinterest.
I'd already been using Pinterest to track some of my favorite things: DIY ideas, my favorite color, favorite quotes, etc., so why not gluten-free recipes and ideas? Sure enough, this works! I now use Pinterest on an almost-daily basis to search for and track gluten-free recipes.
My gluten-free board is a daily inspiration to me that gluten-free food does not have to be tasteless, crumbly, and depressing --in fact, quite the opposite! I am a very visual person, so seeing amazing pictures of gluten-free food is a huge motivation for me to step out of my comfort zone and try something new. Pinterest has given me: gluten-free crepes, cookies, entrees, desserts, and more. Cheesy, but true!
I'd already been using Pinterest to track some of my favorite things: DIY ideas, my favorite color, favorite quotes, etc., so why not gluten-free recipes and ideas? Sure enough, this works! I now use Pinterest on an almost-daily basis to search for and track gluten-free recipes.
My gluten-free board is a daily inspiration to me that gluten-free food does not have to be tasteless, crumbly, and depressing --in fact, quite the opposite! I am a very visual person, so seeing amazing pictures of gluten-free food is a huge motivation for me to step out of my comfort zone and try something new. Pinterest has given me: gluten-free crepes, cookies, entrees, desserts, and more. Cheesy, but true!
Monday, July 2, 2012
My Gluten-Free Story
I say “living” gluten-free versus “eating” gluten-free because it really is a lifestyle. Some things it is easy to substitute and others it’s easier just to cut them out all together rather than risk inducing cravings for fluffy, chewy, elastic, gluten-y goodness.
I found out that I was allergic to wheat, yeast, and gluten when I was 16 years old. It was quite a blow and practically devastating for someone who lived off of sandwiches, rolls, and breads as a main food. When I was first diagnosed, I eliminated all wheat, yeast, gluten and dairy for six months. It was the hardest and best six months of my entire life. Hard because I could rarely eat out, always had to bring my own food everywhere (being raised in a place where potlucks were next to godliness made this especially difficult). The "best six months" because during that time, I saw headaches lessen, and weight drop away --60 pounds in six months is nothing to sneeze at for a lethargic teenager.
After those six months, I decided to risk adding gluten back into my diet. It was done gradually. So gradually that by the time I moved out of the house for college, I was back to eating a ‘regular’ diet consisting of lots and lots of the things I should have not been eating.
None of this really mattered until about a year or two later when I was diagnosed with Polycystic Ovarian Syndrome (PCOS). PCOS was and is a nightmare. It’s difficult to manage and most doctors refuse to discuss treatment outside of birth control pills (BCP) unless you’re actively trying to have children. Needless to say, at the age of 20 I had no such desire, so I was put on a regimen of birth control pills and pretty much left alone.
The irony of the situation is that, while PCOS’ most well-known symptom is infertility, it is a debilitating syndrome that can also lead to heart disease, ovarian cancer, diabetes, and obesity, just to name a few. I started doing some research on my own and found that PCOS had been linked to wheat and yeast intolerances or allergies. This was all very intriguing, but living on the money from three part-time jobs while going to school full-time did not give me the freedom and money I thought I needed to “go” gluten-free.
While I sometimes toyed with the idea of “going gluten-free” completely, I could never kick it completely. Even when going out to eat at a restaurant known for being gluten-free-friendly, I would get a gluten-free entree and get a side packed with gluten.
Eventually, I realized that all had to change. I’m not even sure of the exact day, but I do know that it was a sudden shift. I had started looking into PCOS again after basically ignoring it and going off of BCP for about eight years. When I was researching , I was always drawn to the natural options and the homeopathic recipes. I was not keen to go to another doctor and especially hesitant to go back on birth control as it regularly made me sick. Once again, I started seeing more and more information about wheat and gluten being linked to PCOS.
And then one day, I just stopped eating it. No wheat, no gluten. In my big ethnic family, this was especially hard as our gatherings are centered around food, and not just food, but huge, steaming platters of pastas, breaded entrees, rolls, and cakes. Every single thing that my grandmother prided on making for her family from scratch every week or so was laden with gluten. My poor grandmother who seemed to think that she needed to express her love for everyone through food was at her wit’s end.
So was I. Withdrawal from foods you are allergic to is not unlike withdrawal for someone with a drug or an alcohol addiction. It lasts weeks and features headaches, nausea, cramping, fatigue, lethargy, general crankiness, seeming insatiable cravings, and inconsolable mood swings. All I wanted during those first three weeks (and even now sometimes) was a warm slice of bread slathered with butter or a plate of pasta with meatballs.
The important thing to note is that there is no “starting small” with going gluten-free. It has to be immediate and it has to be all-inclusive. Personally, it was easier for me to give up all breads rather than try to find gluten-free alternatives. Having PCOS, I was already pre-disposed for Diabetes, so trying to keep a low GI diet was next in line after eliminating gluten and many of the gluten-free options were just as bad as their regular counterparts in that respect.
So, here I am. I’m still overweight and I still crave gluten. But I know that I’m doing the right thing and that, even when it’s hard, that it will be worth it in the long run.
I found out that I was allergic to wheat, yeast, and gluten when I was 16 years old. It was quite a blow and practically devastating for someone who lived off of sandwiches, rolls, and breads as a main food. When I was first diagnosed, I eliminated all wheat, yeast, gluten and dairy for six months. It was the hardest and best six months of my entire life. Hard because I could rarely eat out, always had to bring my own food everywhere (being raised in a place where potlucks were next to godliness made this especially difficult). The "best six months" because during that time, I saw headaches lessen, and weight drop away --60 pounds in six months is nothing to sneeze at for a lethargic teenager.
After those six months, I decided to risk adding gluten back into my diet. It was done gradually. So gradually that by the time I moved out of the house for college, I was back to eating a ‘regular’ diet consisting of lots and lots of the things I should have not been eating.
None of this really mattered until about a year or two later when I was diagnosed with Polycystic Ovarian Syndrome (PCOS). PCOS was and is a nightmare. It’s difficult to manage and most doctors refuse to discuss treatment outside of birth control pills (BCP) unless you’re actively trying to have children. Needless to say, at the age of 20 I had no such desire, so I was put on a regimen of birth control pills and pretty much left alone.
The irony of the situation is that, while PCOS’ most well-known symptom is infertility, it is a debilitating syndrome that can also lead to heart disease, ovarian cancer, diabetes, and obesity, just to name a few. I started doing some research on my own and found that PCOS had been linked to wheat and yeast intolerances or allergies. This was all very intriguing, but living on the money from three part-time jobs while going to school full-time did not give me the freedom and money I thought I needed to “go” gluten-free.
While I sometimes toyed with the idea of “going gluten-free” completely, I could never kick it completely. Even when going out to eat at a restaurant known for being gluten-free-friendly, I would get a gluten-free entree and get a side packed with gluten.
Eventually, I realized that all had to change. I’m not even sure of the exact day, but I do know that it was a sudden shift. I had started looking into PCOS again after basically ignoring it and going off of BCP for about eight years. When I was researching , I was always drawn to the natural options and the homeopathic recipes. I was not keen to go to another doctor and especially hesitant to go back on birth control as it regularly made me sick. Once again, I started seeing more and more information about wheat and gluten being linked to PCOS.
And then one day, I just stopped eating it. No wheat, no gluten. In my big ethnic family, this was especially hard as our gatherings are centered around food, and not just food, but huge, steaming platters of pastas, breaded entrees, rolls, and cakes. Every single thing that my grandmother prided on making for her family from scratch every week or so was laden with gluten. My poor grandmother who seemed to think that she needed to express her love for everyone through food was at her wit’s end.
So was I. Withdrawal from foods you are allergic to is not unlike withdrawal for someone with a drug or an alcohol addiction. It lasts weeks and features headaches, nausea, cramping, fatigue, lethargy, general crankiness, seeming insatiable cravings, and inconsolable mood swings. All I wanted during those first three weeks (and even now sometimes) was a warm slice of bread slathered with butter or a plate of pasta with meatballs.
The important thing to note is that there is no “starting small” with going gluten-free. It has to be immediate and it has to be all-inclusive. Personally, it was easier for me to give up all breads rather than try to find gluten-free alternatives. Having PCOS, I was already pre-disposed for Diabetes, so trying to keep a low GI diet was next in line after eliminating gluten and many of the gluten-free options were just as bad as their regular counterparts in that respect.
So, here I am. I’m still overweight and I still crave gluten. But I know that I’m doing the right thing and that, even when it’s hard, that it will be worth it in the long run.
Saturday, June 30, 2012
Recipe Makeover: Grain Free Peanut Butter Chocolate Chip Cookie Dough Bites
So, as part of my gluten-free journey, I regularly rework recipes (or at least try to!) to fit not only my dietary needs, but my tastes as well. I ran across this recipe when a friend of mine started pinning grain-free recipes on Pinterest. Since I had recently gone completely gluten-free again, I was excited to see a cookie that I could actually eat.
I tried them for the first time a few weeks ago and they turned out well, but I wasn't convinced. Especially as mine were significantly uglier than the lovely pictures posted on the Texanerin Baking blog.
What I did with this recipe. I love me some chocolate and I found the original 'dough' to have a chickpea flavor that I was having a tough time getting used to. So, I added cocoa powder to the batter, threw in some butterscotch chips and called it a day. Oh, and after rolling the cookies, I pressed them down with a fork a la peanut butter cookies.
My final recipe:
2 cans of chickpeas (drained, rinsed, and dried)
3/4 c. peanut butter
3/4 c. honey
2 t. baking powder
2 T. cocoa powder
3 t. vanilla extract
1 c. butterscotch chips
Preheat the oven to 350F. Combine all ingredients except the chips in the food process. Then, fold in the butterscotch chips. (My dough was a little runny, so I ended up chilling it in the freezer for about a half hour. Line a cookie sheet with parchment paper and roll the dough into bolls. If you find the dough sticking to your hands, wet them and then roll. Bake for about 10 minutes. Afterwards, I like to let them cool on the rack and then froze them before bagging and popping them back in the freezer.
I tried them for the first time a few weeks ago and they turned out well, but I wasn't convinced. Especially as mine were significantly uglier than the lovely pictures posted on the Texanerin Baking blog.
What I did with this recipe. I love me some chocolate and I found the original 'dough' to have a chickpea flavor that I was having a tough time getting used to. So, I added cocoa powder to the batter, threw in some butterscotch chips and called it a day. Oh, and after rolling the cookies, I pressed them down with a fork a la peanut butter cookies.
My final recipe:
2 cans of chickpeas (drained, rinsed, and dried)
3/4 c. peanut butter
3/4 c. honey
2 t. baking powder
2 T. cocoa powder
3 t. vanilla extract
1 c. butterscotch chips
Preheat the oven to 350F. Combine all ingredients except the chips in the food process. Then, fold in the butterscotch chips. (My dough was a little runny, so I ended up chilling it in the freezer for about a half hour. Line a cookie sheet with parchment paper and roll the dough into bolls. If you find the dough sticking to your hands, wet them and then roll. Bake for about 10 minutes. Afterwards, I like to let them cool on the rack and then froze them before bagging and popping them back in the freezer.
 |
| The final result. It's almost an I-can't-believe-it's-not-gluten moment! |
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