meg cooks

A New Direction

2010-01-15T18:44:00.000-08:00

I have to laugh at myself--I haven't updated since July, and I didn't even know how long it has been?
The thing is, I've started another blog, a creative journal. I love our family blog, but don't want to clog it up with All Things Meg, so for that, I started 3 Red Balloons. There I will talk about beautiful things, and writing, and design, and food (naturally). If you are at all interested, please visit 3redballoons.blogspot.com. I also have plans early this year to post recipes online somewhere--I will post that here as well, when it happens (hopefully soon!).
Happy New Year!

Now for Something Completely Different

2009-07-13T18:27:00.000-07:00

Recipes! On a cooking blog!
Looking back on my recent posts it is apparent that:
1: I am learning enough about food to be dangerous, but not enough to feel authorized to really write a food blog
2: Not everyone reads cookbooks for fun.
3: I like baking and making dessert more than making dinner (I'm not sure that's apparent from my posts, but it's true)
4: I still make dinner, and enjoy it, and I would like to share more recipes here. I think that's the most helpful thing I can do.
5: This is helpful especially when I have so many recipes that are naturally gluten-free.

Without further ado:

Recipes. Randomly selected and highly enjoyable.

Random Recipe 1:
Chicken Fajita-Tostadas, from Everyday Food
Summer is the best time for Mexican food--tomatoes are at their best, avocados are ripe, and something about all the sun makes me think salsa.

* 2 medium onions, thinly sliced
* 2 bell peppers (ribs and seeds removed), thinly sliced
* 1 box (10 ounces) frozen corn kernels
* 1 cup prepared fresh salsa
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 2 cups shredded cooked chicken breast
* 4 corn tortillas (6-inch)
* 1/2 cup shredded sharp cheddar
* Cilantro-Lime Rice, for serving (optional, see recipe below)
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Cilantro-Lime Rice, if desired
a la Everyday Food

* 1 cup long-grain white rice
* Coarse salt
* 1/2 cup fresh cilantro
* 2 tablespoons fresh lime juice
* 1 tablespoon olive oil
* 1 garlic clove
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

When I made this, it was too strong on its own. It went well with other food, especially Refried Beans.
Have you ever made your own refried beans? You should.
You can be super fancy and cook the beans yourself. The recipe is also a great use for leftover cooked beans.
Or you can open a can of black or pinto (any kind, really) and start the refrying there.
Why are they called refried? I don't know. Even Rick Bayless doesn't really know--their name has been improperly translated from their native tongue. But refried we call them.
Refried beans are tasty with everything, and are especially good on tostadas. Mmmm.

Refried Beans, the Lazy Version*
*meaning I don't want to get up to look up the recipe in the Joy of Cooking, so here's a riff)

1-14.5 ounce makes approx. 4 servings.
Cook over medium-low heat:
olive oil (about 1 Tablespoon--enough to coat the pot, more if you like)
diced onion, to taste
1-2 cloves minced garlic, to taste
jalapeno or up to 1/2 teaspoon crushed red pepper, if spiciness is desired

Keeping beans in their liquid (if using canned), add a bit at a time, crushing with the back of a spoon or a potato masher. Keep stiring and mashing and cooking until the beans are a little wetter than you want--they will get thicker as they cool.
The strong, garlicky beans are great with the fresh, zesty rice.

How to Eat

2009-07-01T15:33:00.000-07:00

We have spent the past two months on vacation and seeing family. I finally saw my where my husband grew up. It's a little town in the Eastern Sierra. We stayed at the home of a childhood friend (they were off on their own adventure in Europe). It was lovely. One of my favorite parts of the trip: eating at the local bakery. I ate almost an entire loaf of sheepherder's bread by myself, sliced thick and spread with Nutella. We wanted to spend our time outside or touring the sights, so our meals were simple. Boiled corn on the cob and fresh burgers. Boiled artichokes and pain au chocolat. Fruit with yogurt or cheese. It was delicious and simple.
The trip coupled with all the food planning that precedes and follows any big vacation, coupled with reading a book about French culture and their approach to food, has sent me deep into thought about the way we eat. The depths continued as we enjoyed a visit from B's sister and her dear family. She is a fellow celiac and foodie who has traveled a lot. Together we tried a gelato place in Fremont; ate the best ice cream of our lives on Bainbridge Island (they even have gluten-free cones); and made ensalada caprese. Walking through Pike Place and the return of our own Farmer's Market have added to my new goals and resolve.
When it comes down to it, I sound like a broken record. My goals haven't changed--eat lots of fruits and vegetables, eat fresh, have leftovers, bake something, enjoy food. But as I've learned more my approach to these goals is changing. As I've sought these goals, I have seen changes in myself. It's a slow process. Right now I'm just enjoying that I'm in a moment of clarity where I can see how far I've come--and feel excited about the road ahead.
To that question--How to eat? The part I want to focus on at the moment is how to prepare to eat. Too many times I find myself scrounging up food, hurrying to prepare dinner when everone in our house is already too hungry. For that, a few solutions:

*Decide early in the day what's for dinner. Decide by lunchtime, and note how long it will take to make.
*Start with a clean kitchen. For me, this means at least one counter space and an emptied dishwasher so I can load as I go. Your kitchen does not have to be perfectly clean.
*Try mise en place. this professional approach means you prepare all your ingredients before you begin cooking. I love doing this with any dish that requires a lot of spices or many chopped ingredients. Setting up this way also means you read through the recipe several times and get a better sense of it.
*Set the table. With two adults and two kids we tend to do buffet style, serving ourselves in the kitchen. Now that we have a bigger table we have room to put our food on the table. I cannot say enough about eating at least dinner at the table together--sans media, of course. Whatever your family situation taking your time to eat a meal at your table helps to set it apart from the rest of your day. Meals are nourishing and can nourish us beyond our caloric needs.
*Serve meals in courses and stick to small portions. This is tres French, but it is also a suggestion from Jessica Seinfeld in Deceptively Delicous. Starting with a vegetable can get the hard part out of the way. Next the main course--grain and protein, then finishing with dessert, maybe some nice fruit. A more French approach: bread is set on the table throughout the meal and the meal might finish with a rich dessert or simply some fruit with a bit of cheese or dark chocolate.
Serving small portions--sometimes even smaller than normal--gives children the satisfaction of finishing and asking for more.
*Bring everyone in on the dinner prep. J is becoming quite adept at mixing and stirring. Dinner doesn't usually offer as many opportunies for helping as baking does, but she is very keen on setting the table for everyone.
*Try new fruits and vegetables. This is especially important for children, but also for celiacs. Trying new fruits and vegetables is the best way to expand the palette. Not up for trying a whole new fruit? Try organic or locally grown berries or nectarines and see what you think. For some things, it's worth the extra money.
*Find a bread recipe and make it regularly. Bread or muffins, even simply pancakes or waffles. There are tasty options out in the gluten-free world, but there is something magical about homemade bread. It can be time consuming--all in all the bread below takes 1.5 to 2 hours--but most of that is hands-free, just being home to make sure it doesn't burn. Muffins can be done in about 30 minutes total. Nothing rounds out a meal better than a nice slice of bread or a muffin with some fresh fruit, nutella, or fruit preserves. Recipes for bread and muffins follow.
We have to figure out what works in our own families. For me, a major goal in raising my children is introducing them to every fruit and vegetable that I can. I want eating fresh produce to be an innate part of their lives. My other major goal: find and develop good gluten-free meals. Because eating shouldn't feel like a chore for anyone, no matter their dietary restrictions.
What would you add to the list above? What makes your eating experiences more nourishing spiritually as well as physically?

Homemade Gluten-free Bread
developed by Susan Singley
You prepare this bread like a quick bread, but it includes yeast so it rises. It works just as well with all rice flour--using sorghum gives it a little more nutty flavor and umph.

3 cups rice flour OR 1½ cups rice flour, 1½ cups sorghum flour
¼ cup sugar
1 package or 1 Tablespoon dry active yeast
3½ teaspoons xanthan gum
1½ teaspoons salt
2 cups lukewarm water
¼ cup vegetable oil
2 large eggs

1. Combine flour(s), sugar, yeast, xanthan gum, and salt in mixing bowl. Blend well.
2. Add the lukewarm water (water that is too warm will kill the yeast) and the vegetable oil. Blend well.
3. Add the eggs. Mix at highest speed of mixer for 2 minutes.
4. Bread dough should be wetter than cookie dough and stiffer than cake dough.
5. Add water till correct consistency. Usually only needs ¼ more at the most.
6. Pour dough into greased bread pan. Let rise until slightly above pans.
7. Bake at 350° for 1 hour.

Makes one loaf.

Betty Hagman's Easy Gluten-free muffins*
This basic lends itself to all kinds of variety--a few ideas are listed below.

1 cup sugar
2 Tablespoons shortening or butter
2 eggs
1 cup rice flour
¼ teaspoon salt
¼ teaspoon xanthan gum
2 teaspoons baking powder
½ cup milk or nondairy liquid (orange juice comes out crispier--mmm.)
¼ teaspoon vanilla

Grease 8 muffin cups, or line with paper muffin cups.
In a mixing bowl, cream together sugar and shortening.
Beat in the eggs.
Sift together the flour, salt, xanthan gum, and baking powder and add to the egg mixture alternately with the milk. Don’t overbeat. Stir in the vanilla.
Pour into muffin cups. Bake at 350° for about 20 minutes.

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Variations
Blueberry Muffins: add 1 to 1½ Tablespoons fresh or frozen blueberries
Cranberry Muffins: add 1 to 1½ Tablespoons fresh or frozen cranberries
Raspberry Muffins: add 1 to 1½ Tablespoons fresh or frozen raspberries
Lemon Poppy seed Muffins: 1 Tablespoon lemon zest and 1½ Tablespoons poppy seeds

Four Recommendations

2009-05-06T13:38:00.001-07:00

I'm still working on the huge entry that will appear below this entry, but wanted to write a quicker note. If you only try four gluten-free products, these are what I recommend:

Tinkyada pasta. A lifesaver, especially if your family eats a lot of pasta. You can simply cook two pots (one wheat, one Tinkyada) and make the same sauce for everyone.
An all-purpose mix--Pamela's or Bob's Red Mill. They have recipes on the back and can be used for muffins, pancakes, waffles, bread, and I think even cookies. Baking from scratch can be very daunting, especially if you have to buy all the flours, so a mix is a perfect way to get baking.
Rice Chex, Corn Chex. Gluten-free cereal that is easy to find and cheaper.
MiDel Gluten-free cookies. Because everyone should get to open a bag and eat a cookie sometimes.

Places of Note:
Whole Foods. If there is a Whole Foods near you and they have a gluten-free bakehouse, it is worth splurging on any of their products. This is not something we do very often due to the price, but their cookies and muffins are so good. Try this if you're feeling discouraged about gluten-freedom.
Wild Oats. They also have some tasty chocolate chip cookies, if they still do. I have been away from Wild Oats for nearly two years, but they have had some tasty options in the past.

A Day of Meals--Extended Version

2009-05-06T12:38:00.001-07:00

My husband has celiac disease; our two children and I do not. I try to make gluten-free eating simpler by finding recipes and foods that are naturally gluten-free. Here is a typical day around our table.

Breakfast. We are a cereal family, and B has tried it all. For a long time he ate either Envirokidz or Nature's Path corn flakes. Van's Frozen Waffles have been another staple: B likes them okay cooked in the microwave and topped with any syrup. These are not as good as homemade, so if you try these before you try making gluten-free waffles, don't be discouraged.
Currently, we have been thrilled about Rice Chex and yesterday, I brought home a box of Corn Chex. These are the best--they're cheaper and easier to find than the specialty products, and stay crisper longer in milk. I have to say, though, I have never had to go to a health food store to find any of the above products. They have all been available at Smith's, Fred Meyer, and sometimes even Walmart. Ordering products you really like from Amazon.com is another option.
Another happy discovery: gluten-free oats. There are several brands out there, and all seem to be truly safe. Our favorite: Bob's Red Mill. Bob is like one of our best friends, actually--his mixes and flours are wonderful. More on that in a minute. We like Bob's oats because they are more like quick-cooking oats than the tougher steel cut oats, and B is mastering making his own granola. We haven't tried cookies with these oats yet, though I imagine they will be tasty.
Other breakfast ideas: breakfast burrito (scrambled eggs, any veggies, and cheese on a steamed corn tortilla); yogurt and fruit; smoothies; Instant Breakfast (any except malt).

Lunch. I try to send B to work with leftovers from dinner the night before. Lunch and snacks can be a tricky business. B sometimes takes soup or chili. Stagg(Hormel) and Pacific Natural Foods are favorites. We especially love Pacific Natural Foods' Tomato soups and broths. Again these products area widely available. We've also had good luck with Progresso soups. They don't say gluten-free, but if they don't have any gluteny ingredients, they seem to be safe.

Snacks (this might be more helpful for sack lunch ideas). We have tried several snack products, and I seem to like more of them than B. Rice crackers (available at Costco), and rice cakes go great with cheese, meat, spreads, and tuna. In bar form, we have many delicious options: Larabar, Mrs. May's (they have many other tempting gluten-free foods available), and KIND bars. Tiger's Milk bars are another classic option. All of these are available at Amazon.com, and I've seen many at Costco as well. These are kind of expensive to have everyday, but are worth knowing about. Another great option: trail mix. It's easy to make your own mix of nuts, seeds, dried fruits, coconut, chocolate chips...premade mixes are hit or miss, so always check the ingredients list. (The issue tends to be cross-contamination). Deli meat, cheese sticks, and Yoplait or Stonyfield Farm yogurts are favorites.

Dinner. There seems to be a basic formula for the ideal dinner: protein, grain/starch, at least 1 vegetable and hopefully 1 fruit (maybe for dessert). Learning to cook gluten-free has been the perfect excuse to cook from scratch, and because I do this everyday, I try to find simple meals. Following the above formula leaves the door open for plenty of options. We all eat gluten-free for dinner, with the exception of some mixed meals. If we're having spaghetti, for instance, I'll make two pots of pasta--1 GF, 1 wheat, and then serve with the same sauce or toppings.

Protein. every kind of meat is naturally gluten-free. The only thing to look out for is preseasoned or cooked meat. Costco sells labeled gluten-free rotisserie chickens, as do many grocery stores if you're in a hurry. Many marinades and salad dressings are gluten-free as well. We love barbecue chicken or pork, made in the crockpot. (recipe bel0w). We always have to check sauce and dressing ingredients, but we have always found something that works. Brianna's is always a favorite; Kraft also has an excellent selection.

Grain/Starch. Rice. We love medium grain Calrose (it also makes excellent flour); brown has more nutritional value and a nuttier flavor; jasmine and basmati are treats for special occasions (jasmine is what they serve with Thai food; basmati goes with Indian), and are great with anything. Wild rice is delicious (We've fallen for Lundberg, who also make different rice cakes) and also has more nutritional value. Rice noodles go well with stirfries, or as a substitute for pasta noodles. The best gluten-free pasta in the world is Tinkyada. A simple solution for mixed family dinners: make wheat pasta for the wheaties, and cook Tinkyada separately for the gluten-freebies. We have separate colanders to be especially careful. Tinkyada makes all kinds of shapes and sizes, and it never gets mushy. It also doesn't taste as much like rice as regular rice noodles.
Other starch options: baked or mashed potatoes, sweet potatoes, yams; quinoa; polenta; and grains like millet and amaranth. And of course, corn tortillas. Steamed, fried, or baked.

Vegetables & Fruits. Salads with gluten-free dressing. Anything roasted or steamed. Vegetables (and fruits) are one area we can really relax in--they are all gluten-free! I recommend finding out what's in season. It will save money and taste better. Right now great options would be artichokes, asparagus, peas, green beans, carrots, and cabbage, among many others. As mentioned, most salad dressings are fine, but it's always good to read labels. Canned fruit, jams etc, tend to be gluten-free. Strawberries, plums, apricots are a few of the delicious offerings that come in the spring.

A word on Casseroles. There are GF casseroles out there, though I'm not as familiar with them. Basically anything with a rice base will work, just beware of using cream of anything soups--the common ones thicken with flour. If casseroles like this are a staple at your house, you may want to explore more dinner options to save yourself from cooking two meals every night. You may also find it worthwhile to look for gluten-free creamy soups, or to make your own from scratch a la Bette Hagman.

A word on Baking. The biggest hole in a celiac's life is probably baked goods. But bread and cookies and cakes do not have to be completely absent. Our house was established as a gluten-free baking zone, which means I don't bake anything with wheat. Cross-contamination is a concern, and in a mixed kitchen, that will be your biggest enemy. I still think it's possible to pull it off, if you must. There are many mixes on the market. Need a gluten-free chocolate cake or brownies? Bob's Red Mill has mixes for you. I've also heard great things about Pamela's mixes. Both companies also make mixes for cookies, bread, pancakes and waffles. If baking is still too daunting, we recommend products from the gluten-free bakehouse at Whole Foods, MiDel gluten-free cookies, and products from Wild Oats.
Flourless cakes and cookies are another option. There are countless recipes for flourless chocolate cakes, pavlova, macaroons, or these peanut butter cookies:
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2 eggs
1 cup sugar
1 cup peanut butter

Beat eggs. Mix in sugar and peanut butter. Form into balls and drop onto a cookie sheeet. press with a fork, if desired. Bake at 350 for about 10 minutes.
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Crockpot Barbecue Meat
Pork roast (tenderloin does well) or chicken pieces
Gluten-free BBQ Sauce of choice
1 onion, chopped, if desired

Place meat on top of onion in a crock pot. Drape the sauce over the meat, covering plus a little more. Add a little water, if desired.
Cook on high 3 to 4 hours, or on low for 6 to 8. Meat should fall apart easily when it's done. Serve with baked or mashed potatoes (or sweet potatoes for more nutrition), gluten-free cornbread (made from Bob's redmill mix or Hodgson mill gluten-free cornmeal+rice flour), roasted vegetables, corn on the cob, etc.
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A Word After My Hiatus

2009-05-05T14:58:00.000-07:00

In trying to balance many projects in many areas in my life, this blog has fallen by the wayside. It may continue to be there a bit, but I want to keep it going and post at least once a week.
I wanted to find out, are there any recipes you've been searching for? Any questions you have? I have more recipes I can share but would love to address any specifics first.
So stayed tuned for...answers to your questions, delicious Mexican food, fluffy popovers, and seasonal favorites.

Nonfood Allergies & Wacky Cake

2009-04-11T10:55:00.000-07:00

J's results came back--as of now, she does not have celiac disease (phew?). We will really be able to celebrate once we have done the genetic test. I am relieved for now, but my eyebrows are raised. A negative test now means she doesn't have it now, but it doesn't mean she won't ever have it. We'll keep our fingers crossed and hope for the best.
J's allergy test panel came back as well, revealing that J is allergic to...dust mites. Severely allergic, it turns out. I was so busy preparing myself for my worst case scenario ("J can eat wheat, but nothing with corn, rice, or soy") that I was a little surprised by this result. Then, of course, it makes perfect sense. She coughs more in bed (a haven for dust mites). her wheeze worsened as the week with the humidifier progressed (mites love warm, humid spaces). And she didn't develop the allergy until we moved to a temperate, humid place (as opposed to high desert dryness that makes her itch like crazy).
I am so grateful that she does not have a separate food allergy we'd have to worry about at this time. Just thinking about it made me appreciate more what people with multiple food allergies have to go through everyday. Sure celiac disease is hard, but also subtracting milk products or eggs?
We faced this kind of dilemma for G's first birthday party. A dear friend of ours is allergic to peanuts, eggs, and milk. Her mom sent me this recipe called Wacky cake. It comes from the site kids with food allergies. You can find the site and the original recipe here.
I have not worked with this recipe to make any successful changes, but I'm intrigued by the possibilities of baking without dairy or eggs.

Wacky Cake
1 3/4 cups rice flour, or gluten-free blend
3 Tbsp cocoa powder (optional)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp vinegar
5 Tbsp oil
1 tsp vanilla
1 cup water
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Preheat oven to 350F.
Combine dry ingredients in a mixing bowl and mix thoroughly.
Mix wet ingredients in a separate bowl and stir to combine.
Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.
Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

If dairy is an option, any icing will be great. If not, a basic icing of powdered sugar and water will work beautifully.

Upsides if we find out J has Celiac

2009-03-27T15:10:00.001-07:00

The tests are in, the results will be back next week. Does J have celiac disease? If she does, here are the upsides:
1. she might be taller. if she starts the diet now, she will not have her growth stunted.
2. she's old enough to understand, but still young enough not to rebel against the diet.
3. i will bake so much more. i think we might save money and there will be so much more around for brad to eat.
4. i get the oreos to myself. just kidding! we don't buy prepackaged wheaty cookies and rarely splurge gluten-free. there might be more cookies around now, though.

Well, that's all I can think of. I'm not thrilled at the idea that she might have it, but finding out now would be so much easier. I have two best case scenarios in my head.
1: Jane doesn't have Celiac OR the gene for it. This means, as far as I know right now, we never have to worry about her having it. Hooray!
2: Jane has Celiac and the gene for it. Then we know! It would be such a relief to know. It might help answer what's causing her asthma like cough...of the last seven months.

There is the possibility that she has the gene, but does not (yet) have Celiac disease in it's full-out glory. For me, THIS is the bummer diagnosis. I don't know exactly what to do with it. I would rather know right now if she has it.
I will keep you posted. In the meantime, I'm working on previously mentioned dinner recipes, as well as some new sweet desserts in time for spring (lemon layered cake with strawberries and cream, anyone? how about sugar cookie fruit tarts?)
Are you waiting for something this weekend?

The Bakehouse: Gluten-Free Cookies, Muffins, and More Cookies

2009-03-20T13:22:00.000-07:00

I have been on a roll with both baking and blogging this week, and thought a great way to finish off would be to share some of the results.

First, we made green sugar cookies for st. patrick's day. I have shared the recipe before, and it is still a winner in our book. Below I will share the Quick Icing we used to decorate the cookies (ok, we dipped the cookies in the frosting while they were still warm.)

Gluten-free honey poppyseed muffins.

I have been experimenting with Bette Hagman's Quick and Easy Muffins this week. I have tried recipes from Bob's Red Mill and Whole Foods, but when we're in a hurry, Bette's muffins can't be beat. This week I've toyed with using honey instead of white sugar. More on that to come.
The best news of the week: I successfully adapted another cookie recipe. Their texture and flavor is addictive, which is the main reason I can't make these again anytime soon.
But I still want to share them with you.
If you are looking for some gluten-free, decadent, chocolatey cookies that hold together, here you go.

Gluten-Free White Chip Chocolate Cookies
Nestle Tollhouse

2 1/4 cups rice flour, OR *1 3/4 cup rice flour, 1/4 cup sorghum flour, & 1/4 cup coconut flour (see note below)
2/3 cup Saco Premium Cocoa (any gluten-free baking cocoa will do)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract (gluten-free)
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsel (or the chip of your choice)

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Preheat oven to 350° F.

Combine flour, cocoa, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels.
Drop by well-rounded teaspoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until centers are set.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Enjoy with a nice glass of milk.

TO FREEZE: Drop by spoonfuls onto ungreased cookie sheet and stick in freezer until set, about 15 minutes.
Remove from sheet and place in an airtight freezer container or bag (squeeze all air out of the bag)
Store until ready to bake, then preheat oven to 350, drop dough balls on ungreased cookie sheet, and bake.**

*I am still investigating whether it was this flour mix I used or the cocoa that made the texture of these cookies soft and less ricey. We have always been fine using all rice flour in place of all-purpose flour.
**Frozen cookie dough drops may need an extra minute or two in the oven, but we have successfully frozen cookie dough twice now and found no difference in the taste or texture. The cookie dough is also excellent in ice cream.

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Quick Cookie Icing
The Joy of Cooking

An easy, quick icing great for cookies or pound cakes. It is naturally gluten-free.

2 cups powdered sugar
4 Tablespoons unsalted butter, softened, or 3 Tablespoons hot heavy cream

3 to 4 Tablespoons milk
1 teaspoon vanilla
1/8 teaspoon salt
food coloring (optional)
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In a medium bowl, beat sugar and butter together on medium speed.
Add milk, vanilla, and salt and beat until smooth.
Add additional milk or powdered sugar as needed to correct the consistency.
To store, cover the surface of the icing with a sheet of plastic wrap. This keeps for up to 3 days at room temperature, up to 3 weeks refrigerated, or frozen for up to 6 months. Soften and stir or beat until smooth before using.

Celebrating Gluten-Freedom

2009-03-19T12:41:00.001-07:00

It's not very fair of me to say any of this since I am not the one who must adhere to a gluten-free diet, but I still wanted to write about the benefits of living in a mostly gluten-free kitchen. I know it's not easy for my husband to get enough calories (we're working on it), but I still want to share the bright side I've found in celiac disease.

1. Fewer processed foods. We still end up with more than I would like, but it is much easier and cheaper to buy whole foods and make things from scratch.

2. Less Junk Food. I do not want to buy a bag of Oreos if I am the only one who will eat them. Simple.

3. Focus on fruits and vegetables. I am far from perfect at this one, but I do think about it a lot more. Being more fresh-food conscious also comes from having children--we want them to love the best foods from the very beginning. All fruits and vegetables are naturally gluten-free, filling our kitchen with a beautiful, limitless sky.

4. I love a (baking) challenge. I have learned so much more about baking than I would have without the alternate ingredients. I've also found that creativity flourishes best with some boundaries.

5. Health food stores and alternative ingredients. Many gluten-free recipes I find use natural sweeteners and whole grain flours (just not the flours we're typically familiar with). Another number of recipes or foods happen to be organic. My education with these ingredients has been a slow process, but would likely be nonexistent without gluten-freedom.

6. A built-in excuse to try new foods. Going gluten-free is hard in the beginning, when you have to learn all the no's and can'ts of the diet. After a while these become second nature and you begin to focus again on all the yeses and can's. And there are so many delicious possibilities out there.
Even just five years ago I would not have pictured myself fixing baked sweet potatoes and quinoa with butter and parmesan. That's what I ate for lunch today, and it just so happens my baby liked it too. I'm grateful that eating gluten-free is so much easier these days and hope we can continue to find delicious options.

A Few Random Food Lists

2009-03-16T10:16:00.001-07:00

The more I learn about food and cooking, the more new foods I discover and want to try. I've been inspired by recipes with healthy foods; by French, Asian, and Mexican recipes; and by blogs like this one. I'm especially inspired by fruits and vegetables, and using different sweeteners (I'll let you know about these honey muffins I just made), and gluten-free whole grain baking ingredients.
As a list person with a budget, I've decided to make a list of the ingredients I would like to try (the budget part: I'm making this list instead of buying all these right now). If you have any recommendations for the ingredients I list, please let me know.

A Few Ingredients Tried:
100% pure maple syrup. deliciously sweet but not too sweet. We like grade A, haven't tried B.
Turbinado sugar. works so well with chocolate and great for sprinkling on top of baked goods.
Leeks. I love them. They have made this winter feel fresher and sweeter. They are especially good with wild rice and in soups.
Roasted Nectarines. So good with tapioca pudding.
Tapioca pudding. Delicious from scratch or a mix.
Coconut flour. I've raved before and I'll say it again: tasty.
Dried Apricots. These have been a great addition to fruit purees and pear sauce.
Fingerling potatoes. They had a strong potato flavor and tasted good without any adornment.
Cooking wine. We weren't big fans and tend to use chicken stock or broth instead.
Chicken broth or stock, and vegetable broth. So much better than my bouillion cubes. Now I just need to use up those cubes...

Foods to try:
Carob dust. Out of curiosity.
Currants. I've heard we can get fresh currants in Seattle in the spring. I would love to try fresh and dried and currant jelly. The jelly is especially good with fruit tarts.
Gluten-free fruit tarts. My husband is revising a pie crust recipe that will make these worth trying.
Roasted leeks.
Flaxseed.
Sea salt. I just bought some fine sea salt for baking (instead of the girl with the umbrella kind), and use kosher salt for most of my cooking. I'm feeling ready to expand to the sea.
Vinaigrette and homemade salad dressing.
Sucanat or evaporated cane juice. mostly because I would love to duplicate Bob's Red Mill chocolate cake mix and this is the sweetener they used.
Vanilla bean. I have made the switch to real vanilla (thank you, Costco--better price and gluten-free). For a special occasion I would love to try the beans.
Saffron. A key ingredient in the best Indian food. Someday I will feel daring enough to try this pricey spice.
Prosciutto. I've had it, but I haven't cooked with it.

Vanilla Ice Cream Toppings We love:
Rice Chex (add with a little sugar if desired). they taste like crushed ice cream cone.
Pecans and a drizzle of honey. This got me through January in a sweet way.
Candy or fruit. nothing original here, but always a winner.

Ice Cream Alternatives:
Yoplait Whips (I like to stick them in the freezer, especially any of the chocolate whips)
Frozen blueberries with milk and sugar. the milk freezes around the blueberries in a delightfully icy way.
Instant pudding. This is especially good with fruit.
Strawberry honey smoothie. So delicious. The honey makes all the difference in this yogurt-berry treat.

Foods that make me excited for Spring:
Asparagus. Roasted with a little olive oil and salt and pepper is so good.
Artichokes. I want to try them steamed like my good friend did.
Rhubarb. I will attempt another gluten-free strawberry-rhubarb crumble.
Fava beans.
Figs. I want to try these again, dipped in chocolate or wrapped in prosciutto.
Strawberries. Not the overgrown kind we get at the grocery store. The homegrown kind--smaller and sweeter.

Delicous Food Combinations:
bacon and asparagus (prosciutto would be good too)
strawberry and honey
honey and pecan
turbinado or brown sugar (any sweetener with more molasses) and chocolate
potatoes and leeks
leeks and mushrooms
salmon and leeks
crepes and fruit
pudding and fruit
citrus and vanilla
citrus and berries
citrus and chocolate
butternut squash and ginger
soy and ginger
chocolate and zucchini
lime and cilantro

That's all I can think of for now. What about you? Anything on my lists you want to try, or have tried?

When the Sweet Tooth Aches (GF Crepes)

2009-03-12T16:09:00.001-07:00

That's how my sweet cravings feel, sometimes--this longing, aching for sweet and chocolatey and delicious.
So what's a person to do in the face of such cravings?
I heard once that eating a piece of fruit and drinking water can help satisfy the sweet famishment (also I wanted to use the word famishment).
I've found pairing something sweet with something whole grain (and thus more filling) helps.
Fruit desserts are always winners.
Jell-O Instant pudding, especially with fruit.
And here's a new one for the list:
Crepes.

Gluten-free crepes are so simple, every time I make them I wonder why we don't make them more often. If you haven't tried them, you should! They're delicious and fat free and very versatile--great with everything from fresh fruit and yogurt to pudding or cool whip and bananas. And that's just the sweet stuff.
Crepes. Try some today. Here's how.

Gluten-Free Crepes
(I don't know where the recipe originated, but it wasn't with me. Thank you, whoever you are.)

2 eggs
1 cup milk
1/2 teaspoon salt
1 cup rice flour
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1. Beat the eggs just until blended. Add the salt, milk and flour. Whisk until smooth.
2. Cover the batter and let rest 15 minutes. The batter should be thin. (Just enough to coat a spoon dipped in it.) Add more milk if the batter is too thick.
3. Heat a frying pan with butter or vegetable oil to grease the pan.
4. Working quickly, pour 1/4 cup of batter for a small crepe, or 1/3 cup batter for a larger crepe, into the hot pan. Tilt the pan so that the batter spreads out evenly. Cook on one side (it cooks quickly), turn with a spatula and cook the other side.
5. Pile the cooked crepes on a plate. Refrigerate if not using immediately. These may be prepared up to a day ahead of time.

Ideas for filling:
It works best to use a combination of creamy, fruity, and if you choose, a garnish.

Creamy
sweetened sour cream (start with 2 Tablespoons sour cream per serving; add brown or white sugar to taste. The cream will become runnier as you add more sugar.)
cool whip (a low-fat, low calorie option. Not exactly health food, but mmm. Especially with bananas)
yogurt

Fruity
berries
berry syrup
jam or fruit preserves
poached fruit, such as pears or peaches
bananas
fruit salad mix--diced berries, mango, kiwi
even canned fruit--mandarin oranges, pineapple, peaches, pears...

Garnish
citrus zest (lemon and orange are tasty with berries)
chocolate sauce
shaved chocolate
a drizzle of poaching syrup
fruit juice
whipped cream or cool whip
toasted nuts or coconut
drizzle of caramel sauce

There's no way I have all the options here--what do you or would you add?

Putting it Together: Spicy Turkey Sausage and Wild Rice Pilaf

2009-03-09T12:52:00.000-07:00

As I've learned some recipes and cooking techniques and thought more about what types of foods work well together, I have felt more comfortable putting together meals. I don't always do it--too often we are missing a green vegetable at dinner. When I do trust my instincts, it's always a learning experience (and often delicious).
I found some turkey sausage on sale at the grocery store last week--the use/freeze by date was coming up so it was half off. It made a delicious meal paired with wild rice pilaf (recipe below). All we were missing: some kind of green, either a salad or roasted asparagus or green beans. The rice was perfect with the spicy sausage, especially with the addition of sauteed mushrooms and leeks. All together it was spicy and buttery and delicious. It was also incredibly easy--cook the sausage (already in links). Cook the rice. Boom. About 40 minutes.

Wild Rice Pilaf

Cook the wild rice according to the directions on the package. Be sure to use salt, whether instructed to or not.
Meanwhile, melt butter or heat olive oil (to taste) in a frying pan or skillet, over medium heat. Add leeks, onions, or shallots (your choice, sliced or chopped) and cook until a little softer. Add mushrooms and cook all until soft and fragrant.
Add sauteed vegetables to wild rice and serve.
Other excellent additions: chopped fresh parsley; finely chopped garlic; toasted sliced almonds.

Today I used some of the leftover wild rice to make a salmon salad. Also easy.

Wild Rice Salmon Green Salad

Leftover wild rice, reheated if desired
Leafy greens of choice (I chose romaine from a salad bag, even faster)
Cooked salmon (mine was canned) (leftover chicken would be excellent too, or sausage or whatever kind of meat or protein you have on hand)
Lemon juice, to taste (I used this instead of salad dressing)
Fresh grated parmesan (or romano), if desired

This was a winner too--satisfying and tasty. I'm trying to change my mindset about salad, and this type of meal definitely helped.
What kind of meals do you throw together for lunch or dinner?

Lighter Sesame Chicken

2009-03-07T09:39:00.000-08:00

Martha Stewart and the folks at Everyday Food give us this Chinese food classic lightened up--and made gluten-free in the process.
I think this is a recipe-in-progress. I'm encouraged by the batter, though my husband wasn't sure about it. We both think the sauce needs a little tweaking--a little sweeter, maybe more spice. It does make me feel like we could make Chang's Spicy chicken here at home, so I'll keep you posted on that front. In the meantime, if you're craving take-out and looking for a lighter or gluten-free version (for less bucks than PF Chang's), give this a whirl.
A side note: PF Chang's, as well as their faster-food counterpart Pei Wei, both offer delicious gluten-free menus. Click here and here.

photo from original recipe site.

Lighter Sesame Chicken

Everday FOOD

Serves 4

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

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Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

What's for Dinner: A Month of (Gluten-Free) Meals

2009-03-05T13:35:00.001-08:00

Hands down the best advice I have ever gotten about making dinner for my family: Plan a whole month ahead. The first time I heard it, I was astounded. A whole month? It was beyond me. Looking back, it probably would have been depressing/hilarious to see five or six meals repeated through the course of the month. I couldn't handle it yet, but I thought it sounded like a nice goal to aspire to.
I have since planned menus for a whole month and I have to say, it's amazing. It saves money, time, and means plenty of options if the ascribed meal for the night doesn't sound good. I've done a horrible job of meal planning in 2009, but I'm trying to get back on top of it and thought I would share our dinners with you.
Meal-planning is a personal endeavor. In trying to save money, this is mostly based on what we have in the pantry, trying to buy as few ingredients as possible. I hope you find some meals that will help you too. Stay tuned this month for reviews, as well as more gluten-free ideas and recipes. I will also work to post the recipes that are not already linked on this entry.
I have to admit, I'm a little surprised at the Martha Stewart theme I've got going. We'll see how her recipes measure up this month.
And, as always, these meals are gluten-free. Many of them are naturally gluten-free, meaning they need no adaptations.

A month's worth of meals, allowing a few gaps for leftovers and life in general:
Lighter Sesame Chicken*
Apricot-Glazed Pork Tenderloin* (notes on this recipe to come)
Spaghetti Carbonara*
Burgers, Honey-glazed baked beans, salad
Rice Choccoli
Black Beans and Rice
Honey-Soy Glazed Chicken
Crockpot Chicken makhani, dal, and gluten-free naan (this one's going to be good...)
Breakfast casserole, salad, crepes and fruit
Chicken with Ginger
Corned Beef and Cabbage OR Salmon Cabbage Rolls (St. Patrick's Day Meals)
Chicken Corn Chowder
Calzones or Pizza, salad
Tuna Patties or Tuna Caesar Salad
Rolled Flank Steak*
Chinese-Style Chicken Soup*
Green Chicken Curry
Southwestern Eggs
Pancakes, Eggs, Hasselback potatoes
Creamy Goat Cheese Pasta with Roasted Asparagus
Tuna-Black bean tacos
Roasted Chicken, sweet potatoes, and green beans
"Cajun-Style" Chicken Breat with Chili Bean Maque Choux
Thai Peanut
Chicken with Poblano Cream Sauce
Orange Beef stir-fry

*=new recipes I'm trying this month

Any questions? Suggestions? Let me know in the comments.

Feeding Others

2009-02-02T15:54:00.000-08:00

When I think about cooking for others, whether I'm taking food to them or inviting them to dine here, I get major stage fright. Now why would that be? I love cooking, and I love people. I love feeding my family, and making food for my parents or my in-laws has never been quite so intimidating. Of course I always want the meals I make to taste good, but I take it to a whole new level when I'm cooking for others: I don't even know what to make.
My anxiety over this has made me think about my kitchen, my staples. Everyone has staple pantry items, whether they are conscious of it or not. Part of my dilemma came when I realized I cannot use two of my staples in this particular instance. And that I cannot go to the store. I didn't really realize before how much I depend on citrus (especially lemons), tomatoes, and general spiciness in my cooking. Many of our dinners include all three, but most contain at least one of those key elements. Add a concern for type of cuisine and you've got one frozen chef. Looks like it's time to broaden my horizons a bit.
Of course some of the best meals to take to people are the ones I would overlook. I feel pretty confident about most of my soups. Crockpot barbecue chicken or pork is a standby classic. I sometimes forget that making dinner for someone else doesn't mean you have to put in a lot of work--using my crockpot is certainly not cheating. Is it simply pride on my part, wanting others to wish I would cook for them every night? I'm afraid this cooking blog may attest all well to that possibility.
My anxiety also brings to my attention my commitment issues. I have been making efforts to learn to make all kinds of food with all kinds of techniques. Maybe now it's time to specialize a little more, focus on a specific type of food until I can cook it really well. Like Pancakes. =)
I know what I'm going to make for our neighbors tonight--chicken tagine. I really hope they like it, but if not, that's okay too. So no more worrying about me. This has made me wonder, though, when you make dinner for other people, what do you make? What is your favorite take-away and your favorite dinner party fare?

Gluten-Free Blueberry Pancakes

2009-02-01T22:26:00.000-08:00

It's official: coconut flour is here to stay. It improves the texture without the starchiness. Today's Sunday Pancake Special: Blueberry Pancakes.
I got the base for this recipe from my mother-in-law, and they have been quite tasty. For a lower-fat version, you can substitute yogurt or applesauce for the oil. I was out of oil, so I tried yogurt. I'm glad to know that works in a pinch, but next time I don't think I'll worry about the 1 teaspoon of oil. You can also make these with all rice flour.

Gluten-Free Blueberry Pancakes
½ cup regular rice flour minus 1 Tablespoon
1 Tablespoon coconut flour
¼ teaspoon salt
1 teaspoon baking powder
1½ teaspoons sugar

1 egg
1 teaspoon corn oil
¾ cup buttermilk

¼ teaspoon baking soda

1/4 cup to 1/2 cup blueberries.

Mix together the dry ingredients. Set aside.
Mix together the egg, corn oil, and buttermilk. Add the baking soda.
Add the dry ingredients and mix together.
Fold in the blueberries, if using.
Grease heated pan and pour batter onto hot pan by ladles full.
Serve with maple syrup, honey, or other syrup of choice. Or not. Mmmm.

Coconut Flour and Blitztorte! (gluten-free lemon cupcakes)

2009-01-18T18:45:00.000-08:00

I always feel that German titles should end with an exclamation point, especially when the title happens to mean "quick lemon cake!" Oh, so this one gets an exclamation point in English too.
Week two of the pancake themed-tradition and I'm already changing the subject. Cupcakes aren't exactly the health food I have been trying to feed my family either. But in the name of culinary science, I carry on.
The original recipe comes from The Joy of Cooking, and chances are, it's fantastic. The thing is, this is my first time making this cake, and I've already strayed from the recipe quite a bit. Here's what I've done. I'll let you know how it works once they've cooled. They're out of the oven, they're lemon scented (as promised), but also with a hint of coconut. And they did not rise above the top of the pans...
Coconut flour. I happened upon its existence on a website the other day. The writer glorified coconut flour as a gluten-free sweet savior of sorts, so off the PCC I went. I am excited to see all the different kinds of flour Bob's Red Mill produces (and labels so clearly): almond, hazelnut, carob. I've known about tapioca and potato (hello delicious pizza and scones), but green pea and black bean? Intriguing. Anyway, in my new-food excitement, I bought some coconut flour. Because I would love to make a light, fluffy chocolate cake for my son's first birthday next month.

Gluten-Free Blitztorte Cupcakes
3/4 cup rice flour
1/4 coconut flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter

1 cup sugar

3 large eggs

1 teaspoon grated lemon zest
2 Tablespoons lemon juice (about one lemon; you'll have left over zest)

1/3 cup chopped or sliced natural (unblanched) almonds or other nuts (optional, for topping)
1 heaping Tablespoon sugar (optional, for topping)

Preheat the oven to 350. Grease and flour one 8x2" round pan or line the bottom with wax or parchment paper, or prepare cupcake pan
Whisk together the dry ingredients.
In a large bowl, beat the butter until creamy, about 30 seconds.
Gradually add the sugar and beat on high speed until lightened in color and texture, 3 to 5 minutes.
Beat in eggs one at a time.
Beat in the zest and lemon juice.
Stir in the flour mixture just until smooth. Scrape the batter into the pan and spread evenly. If desired, sprinkle the top of the mixture with 1/3 cup chopped or sliced natural almonds or other nuts and 1 heaping Tablespoon of sugar.
Bake until a toothpick comes out clean when inserted in the middle, about 30 to 35 minutes, about 20 minutes for cupcakes. For a real treat, try baking cupcakes in ice cream cones (bake for about 25 minutes). Let cool for about 5 minutes before removing from pan.
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The verdict: When they were warm, they were a little too soft and moist, but the flavor was delicious. As promised, the coconut flavor was not too noticeable. The next day Brad told me the cupcakes were delicious and worth making again. Next time I'll try the topping or a different icing (not cream cheese, it's too heavy) and mixing sorghum in instead of some of the rice flour.
Overall, delicious and easy. And I think coconut flour is here to stay.

A New Sunday Tradition

2009-01-11T13:19:00.000-08:00

Pancakes. For this month anyway. Every year our church schedule changes, and for 2009, we meet in the morning. This means long, leisurely Sunday afternoons. I have decided this is prime time to try some new baking and bread-like recipes. There may be a name for the compulsion I feel to go through The Joy of Cooking edition I own and, by category, try every recipe I possibly can. Of course I only have gluten-free flours in the house, so hopefully that won't add too much drama.
Today's treat: Silver Dollar Hots.

image from here.

The most delightful part of these tasty little pancakes: their size. It's satisfying to see about 40 miniature treats cooling on the plate.
These actually worked quite well gluten-free, too. I served mine with honey, but next time I will make sure I have some pure maple syrup to try them with.

Silver Dollar Hots, Gluten-Free
adapted from The Joy of Cooking

2 large eggs

1 cup sour cream
1/4 rice flour (or all-purpose)
1-1/2 Tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
Pure maple syrup, fresh fruit, honey, or fresh fruit jam, for serving
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Whisk in the remaining ingredients.
Spoon 1 Tablespoon of the batter onto the hot griddle or pan for each pancake, nudging the batter into 2-1/2 inch rounds. Cook until the top of ea h pancake is speckled with bubles and some bubbles have popped, then turn over and cook until the underside is lightly browned.
Serve immediately with desired toppings.

Resolute

2009-01-05T12:14:00.000-08:00

Holidays + a trip home = maximum indulgence conditions. Chocolate. Ice cream. Indian food. Candy. Cheese. I probably could use more self control this time of year, but honestly I find it so much easier to cut back on sweets after taking a vacation from self-restraint. So for a couple weeks I let myself eat a banana split and then finish off a Hershey's Cookies and Cream bar and then maybe drink some hot cocoa. During the holidays, my sweet tooth knows no bounds.
We're back in our own place now, and ready to settle into some healthier habits. After a sweet vacation, my mind clears and I focus more on what I want my normal life to be like. Can there be chocolate? Maybe a little hot cocoa now and then. Can there be Indian food? If you allow me to call what I prepare from my best recipes Indian food, then yes, that will be in my new reality as well. For me, though, there are only two realities--the sweet vacation and the healthy home life. I have yet to find that in-between place where chocolate bars disappear in small increments and the first signs of stress do not lead to a disappeared bag of chocolate chips. Perhaps my food journey will lead me there someday, a balanced and golden place in my opinion, a place where you can have your cake and eat it (slowly!) too. For now I'll stick to my all-or-nothing approach. Which brings me to my new year's resolutions.
As I've thought about what I want my life to be like starting in 2009, one of the strongest visions that materializes is all about food. More fruits and vegetables, home-baked (gluten-free) breads, and a clean kitchen are part of the picture. I also want to continue my cooking and baking education. I have learned so much and we have tried so many new foods, but I still have foundation to lay. I hope to share my successes here, and learn from the recipes that fall apart.
So in 2009, I resolve to nourish my family with healthy, fresh food and to write all about it. I want to make this my healthiest year ever and to find or create better gluten-free foods for my husband. If that's not enough, I'm sure I'll find something else to do too.
What do you resolve to do with 2009?

Pacific Northwest Salmon Chowder and Gluten-free Muffins

2008-11-20T21:45:00.000-08:00

I think one of the highest compliments you can give someone about their cooking is asking for their recipe. We had some friends to dinner the other night and they raved about this chowder. In this case, as with most of my cooking, I'm simply the lucky one who found this recipe. The muffins are reminiscent of cornbread and really, cornbread would be excellent with the chowder. We enjoyed the simplicity of the muffins with apricot jam. Following, by request, are recipes for both. The salmon chowder is another delicious find in The Joy of Cooking.

Pacific Northwest Salmon Chowder

1 cup heavy cream

1 Tablespoon unsalted butter
2 medium leeks (white part only), cleaned thoroughly and chopped
1/4 cup dry vermouth (I used more vegetable broth; a little lemon juice or some kind of fruit juice would be a recommended substitution as well)
1 clove garlic, minced

3 cups fish stock, fish fumet, or fish broth (I used vegetable broth and added a few dashes of fish sauce)
2 red or white potatoes, diced
1/2 teaspoon salt

1 salmon fillet (about 12 ounces)
1/4 teaspoon ground black or white pepper

small dill sprigs (optional for serving)

In a small saucepan, simmer the cream over medium-low heat, whisking occasionally, until reduced to 2/3 cup.
Meanwhile, melt butter in a soup pot over medium heat. Add leeks, dry vermouth or stock, and garlic and cook until leeks are tender but not browned, 5 to 10 minutes.
Stir in fish stock, diced potatoes, and salt.
Bring to a boil, reduce heat, and simmer until the potatoes are cooked, 10 to 15 minutes. Reduce the heat to medium-low. Add the reduced cream along with the salmon and pepper.
Simmer just until the salmon is cooked, 8 to 10 minutes, depending on the thickness of the fish. Gently break apart the fillet with a wooden spoon. Serve immediately, garnished with dill sprigs.
Serves four.
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These muffins are really easy to throw together, and can be used as a base for many kinds of muffins. We owe this one to Betty Hagman, the gluten-free gourmet herself (The Gluten-free Gourmet Revised edition)

Quick and Easy Muffins

¼ cup sugar
2 Tablespoons butter
2 eggs

1 cup rice flour, or 1/2 cup rice flour, 1/2 cup sorghum flour
¼ teaspoon salt
¼ teaspoon xanthan gum
2 teaspoons baking powder

½ cup milk or nondairy liquid (juice is good)

¼ teaspoon vanilla

Grease 8 muffin cups, or line with paper muffin cups.
In a mixing bowl, cream together sugar and butter.
Beat in the eggs.
Sift together the flour, salt, xanthan gum, and baking powder and add to the egg mixture alternately with the milk. Don’t overbeat. Stir in the vanilla.
Pour into muffin cups. Bake at 350° for about 20 minutes.

Variations
Blueberry Muffins: add 1 to 1½ Tablespoons fresh or frozen blueberries
Cranberry Muffins: add 1 to 1½ Tablespoons fresh or frozen cranberries
Raspberry Muffins: add 1 to 1½ Tablespoons fresh or frozen raspberries
Lemon Poppy seed Muffins: 1 Tablespoon lemon zest and 1½ Tablespoons poppy seeds
Coconut: add 1 to 1 1/2 Tablespoons coconut

Easy Incredible Eggs

2008-11-04T12:43:00.000-08:00

Eggs are magical. Really. They have such power and only use it for good--they bind, smooth, fluff, soften. AND they taste pretty good on their own, especially in the recipes below.
Eggs for dinner are so fast and easy--and they don't have to be part of a breakfast combo plate. Maybe I'm behind, but I didn't know that. These recipes could make you a believer too.

photo by sir chalky

Southwestern Eggs

2-16-ounce jars salsa
8 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

1 avocado, diced (optional but so good!)
1/2 cup sour cream (optional)
1/4 cup cilantro leaves (optional)
8 ounces tortilla chips

Pour the salsa into a large nonstick skillet over medium heat. Cover and heat until warmed through.

Break 1 egg into a small dish and slide it gently into the salsa. Repeat with the remaining eggs. Season with the salt and pepper. Cover and cook to the desired doneness.

Divide the eggs and salsa among individual plates. Top with the avocado, sour cream, and cilantro and serve with the chips.

Makes 4 servings
recipe from Real Simple magazine; find it online here.
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Lynne Rossetto Kasper of "Splendid Table" shared this recipe by Sally Swift from their book The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show in one of her weekly newsletters. I highly recommend the newsletter--thanks Whitney! More info here.
The rest of these notes come directly from her newsletter.

Crispy Tortilla Eggs with Avocado and Lime

The recipe for this dish, at its most primal, begs for variations, so follow your heart: add shrimp, roasted chiles, olives, fresh herbs - you get the idea.

3 tablespoons good-tasting extra-virgin olive oil, or more as needed
4 stale corn tortillas, cut into long narrow strips
2 tablespoons chopped mild onion
Salt and fresh-ground black pepper
6 eggs, beaten
1/3 cup good-quality salsa
1/3 cup crumbled mild cheese, such as Monterey Jack or Brick*
1 avocado, sliced
1 lime, halved
1/4 cup Mexican crema, sour cream, or plain whole-milk yogurt (optional)

1. Film a large saute pan with the olive oil, and heat over medium-high heat until the oil looks wavy. Add the tortilla strips and fry until they are beginning to crisp, about 1 minute. Don't move them around too much; let them crisp on one side and then turn them.

2. Add the chopped onion and continue frying until the tortilla strips are crispy and nicely browned. Season with salt and pepper. Remove from the heat and spoon off any extra fat, reserving 1 tablespoon in the pan.

3. Return the pan to the burner, reducing the heat to medium. Move the majority of the strips to the edge of the pan, leaving about 3 inches clear in the center. Pour the eggs in the center and partially over the strips. Allow the eggs to set, and then gently pull them apart, letting the uncooked egg reach the surface of the pan. Once the eggs are firmly set, turn them in large pieces to finish cooking.

4. Serve with the salsa, cheese, slices of avocado, a squeeze of lime, and if you wish, the crema or sour cream.

Makes 4 servings.

LYNNE'S TIPS

Look for organic sprouted-corn tortillas in your supermarket freezer case. They are toothy and rustic and very delicious. We like the Food for Life brand out of Corona, California (www.foodforlife.com).

A nonstick pan works well here. If you are using a conventional pan, be generous with the oil.

*Brick is a semi-soft, cow's milk cheese that melts into a smooth, gooey wonderfulness. It's the one to pick for grilled cheese sandwiches and burgers, quesadillas, stratas, and all kinds of egg dishes.

Homemade Applesauce, Pear Sauce

2008-10-29T17:09:00.000-07:00

My favorite part of the gluten-free diet: we can always say yes to fruits and vegetables! And keeping foods in their most basic element can be both tasty and rewarding. This is the most basic recipe for applesauce, but the results are so delicious. Sweet apples make a sweeter sauce, obviously, and the sweeter the apple the less inclined you'll feel to add any sugar. This is a great first food for baby, but be sure to make extra because other members of the family will probably want some too.

Applesauce, Pear Sauce

2 medium apples or pears (sweet, ripe)
2 Tablespoons water or unsweetened apple juice

Peel fruit and chop the apple or pear into small, even-size pieces. Put the fruit into a heavy-bottomed saucepan with the water, cover, and cook over low heat until tender, about 6 to 8 minutes for apples, 4 minutes for pears.
Blend the fruit to a smooth puree using some of the cooking liquid. This is delicious warm or cold.

Butternut Squash Soup

2008-10-27T23:50:00.000-07:00

Image from flickr.com

Here is a classic recipe for squash soup where the vegetable is the main event. The Joy says you can make this soup with any winter squash, but of course, butternut is the classic.
Also, a word about leeks. Leeks look like giant green onions (scallions), and are "an ancient member of the onion family," but they are milder and sweeter than any of their relatives. They are in season from fall to spring, the soup season, really, and they are so lovely in soups. Look for bunches with leeks the same size, preferably small, with bright crisp leaves.
And a word about ginger. If you don't have fresh ginger, you can use powdered, but know that it is much hotter and should be added slowly. Preparing fresh ginger is a refreshing experience and I think everyone should try it at least once.

There are so many butternut squash soup--anyone else have a favorite to share?

Butternut Squash Soup

1 medium to large butternut squash (about 3-1/2 pounds), halved and seeded

3 Tablespoons unsalted butter or vegetable oil
2 large leeks (white part only), cleaned thoroughly and chopped
4 teaspoons minced peeled fresh ginger

4 cups chicken or vegetable stock

2 cups more chicken or vegetable stock
1-1/2 teaspoons salt

chopped fresh parsley or cilantro
croutons
toasted squash seeds (optional)*

Preheat oven to 400.
Place cut squash cut side down on an oiled baking sheet and bake until squash can be easily pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the squash skin and discard the skin.
Melt or heat butter or oil in a soup pot, over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned.
Stir in the squash along with the stock. Bring to a simmer and cook, stirring and breaking up the squash with a spoon, 20 minutes.
Puree in a blender or using a stick blender (be careful, it's hot!) Return to the pot and stir in 2 additional cups stock and salt.
Heat through and serve immediately, garnishing with fresh herbs and croutons and seeds, as desired.
To toast squash seeds: rinse and dry the seeds, toss them in 1-1/2 teaspoons oil to lightly coat, and bake them along with the squash, until browned, reserve to serve with soup.

Waxing Nostalgic About What I Eat

2008-10-09T14:01:00.000-07:00

I eat so much food now compared to five years ago. I blame my expanded palate on marrying my husband, graduating college, staying home and having time to cook, two pregnancies, and two babies. The other day I tried to remember what I ate before I married Brad and all I could think of:
chicken
all kinds of pasta, usually whole wheat
fresh parmesan
cheddar
eggs
minute rice
bananas
sandwiches
luna bars
kashi cereal
cheerios
cheese toast
smoothies
hawaii's own frozen juice concentrate
yoplait yogurt
annie macaroni and cheese
milk

If you ask me what I ate before my freshman year of college, I really can't tell you. My mom did her best, but I was so picky and we often didn't like the same things. My freshman year I started checking out health food stores and fresher options thanks to my roommates. Brad has introduced me to even more foods, which sounds counterintuitive when there are so many foods he can't eat. But the world is so much bigger than bread and noodles.
Here are some of the foods I have tried (or prepared for the first time on my own) and come to like since I got married. The ones marked with * I now buy on a regular basis.

limes*
lemons*
cream*
plain yoghurt*
cinnamon life
cilantro*
black beans*
chickpeas*
kidney beans
pinto beans*
refried beans*
bamboo shoots*
coconut milk*
pork chops*
pork loin roast*
seven-bone beef roast
ground turkey
mission chips*
dubliner cheese
goat cheese
feta
eggplant
pomegranate
rhubarb
parsnips
blueberries
sour cream
yellow squash
basil
nutella
dried beans
tangerine
munster cheese
ginger*
shallots
leeks
salmon
steak
figs
fava beans
edamame

applesauce and pear sauce from scratch
pizza from scratch
frosting from scratch
cream puffs from scratch
roasted turkey
cranberry mustard relish
omelet
homemade corn tortillas
thai curry
pesto from scratch
chicken tikka and tikka masala from scratch
butternut squash soup from scratch
tomato soup from scratch
muffins from scratch
carrot cake from scratch
pancakes from scratch
lemon pancakes from scratch
bread from scratch
crepes from scratch
brownies from scratch
cheesecake from scratch

Here's to finding even more delicious foods in the future. I'm just getting started.

Sane Menu Planning

2008-09-11T16:38:00.000-07:00

What's for dinner? Some nights when six o'clock rolls around and I still don't know what we'll eat. Cooking dinner every night can be a real challenge, with added challenges of making something interesting/healthy/relatively simple/with leftovers for lunch/budget-friendly/gluten-free or whatever diet or taste restrictions apply. I have a love-hate relationship with cooking, and we go through cycles accordingly and to the extremes. Either nothing sounds good (I'm not motivated to cook if I'm not hungry) or everything sounds good (produce overflows the drawers in the fridge and spoils before it gets used); I can only find gourmet recipes that sound good but cannot justify buying pomegranate molasses; I get on a single-recipe kick and everything starts to taste the same (summer of 2008, aka the Summer of Curry). With a little thought and organization, I start to love cooking again, and it seems to love me. My sister-in-law Whitney inspired and reminded me of a couple great ways to organize dinner.

image from dailymail.uk.co

First, plan ahead: come up with a menu and shopping list for at least two weeks. This saves money and time. You don't have to be too rigid with specific days--sometimes Wednesday's dinner works better on Thursday--but no matter what I know I have the ingredients I need for the next few meals.

Second, cook with the seasons. It's cheaper, the food is better because it's at its peak, and it builds variety into your menu. It's also a great way to discover foods that might be new to you, and if you're like me, if something like a parsnip is new to you, it becomes rather exciting. (That's right, parsnips. Really. And leeks. Mmm.)

image from curbly.com

Third, come up with a formula. Whitney sets goals for the two weeks of meals, and her formula looks something like this:
at least 1 new recipe
2 crockpot recipes
1 vegetarian entree

Sometimes I struggle with variety and budget, and some foods are good to eat but only in moderation, about once a week. So my formula for 1 week looks more like this:

1 red meat recipe
1 fish recipe
1 vegetarian recipe
1 soup recipe (especially in the winter)
1 crockpot recipe

Breaking up planning like this really helps with the planning--first I put in the formula items, then fill in the rest of the blanks with whatever (enter the chicken! and rice!)

Now I want to know--how do you plan dinner for your family? Do you have any tricks that help you put dinner on the table?

Corn Chowder

2008-09-11T15:06:00.001-07:00

I was reading a friend's blog and she said she's been craving corn chowder. This was a couple weeks back and I don't know if corn chowder still sounds good or if she found a good recipe. No matter what, it gave me a push to post a new entry, so thanks B! And if you still need it, hope this helps.
Corn Chowder, like most soups, is very flexible. I've tried a few recipes and really have liked them all. The key ingredients for corn chowder at our house:

corn (fresh would be good but frozen is great and easy)
bacon
onions
garlic
jalapeno or green chiles (we really like spicy food, so we use either 1 fresh and chopped or a 7 oz can of diced chiles)
milk

Other bits we like to throw in the pot:

diced potato
bites of chicken
cheddar

Following are two variations on corn chowder. You can mess around with most of the ingredients, especially if you want to keep it lower (or higher) in fat. We like to use bacon for flavor and will also add chicken and potaoes to make it more hearty. The main things to remember that will make the chowder tasty:

browned meat (either chicken, bacon, or both) or sauteed onions and garlic give a nice flavor boost
milk or half and half as the liquid base for creaminess
salt or bouillon or stock to bring out the sweet flavor of the corn

Chicken Corn Chowder
about 30 minutes
1.5 lbs chicken
1/2 cup chopped onion
1 or 2 cloves garlic
3 Tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 teaspoon cumin
2 cups milk or half and half (or a mix of both)
2 cups monterey jack cheese (cheddar works too)
1 can cream corn
1 can green chilies

Brown the chicken with the onion, garlic, and butter in a medium saucepan. Dissolve bouillon in hot water and add to the saucepan, along with the cumin and milk. Reduce heat and cover for five minutes. Add cheese, cream corn, and chilies. Warm until cheese is melted. Serve hot.
this recipe comes from Brad's mission in Texas.

Fresh Corn Chowder
about 45 minutes
4 slices bacon, chopped
1 small onion, chopped
2 medium celery stalks, diced
6 small ears of corn, about 2 to 3 cups (frozen works too)
4 1/2 cups milk
2 medium potatoes, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 Tablespoon unsalted butter

Place bacon in a soup pot and cook, stirring, over medium heat-low heat until it release all of its fat and is beginning to crisp (10 to 15 minutes).
Leave bacon in the pan and spoon out all but about 2 Tablespoons. Add onion and celery and cook, stirring, until tender and slightly browned (10 to 15 minutes).
Remove kernels from cobs, if using fresh; reserve kernels.
Add cobs, milk, and potatoes to the pot. Push the cobs int the milk to fully submerge them. Reduce the heat and cover, until the potatoes are tender, 10 to 15 minutes. Remove the cobs.
Stir in reserved corn kernels along with salt and pepper.
Simmer gently until the corn is tender, about 5 minutes. Wiht a slotted spoon, remove 1 1/2 cups solids from the soup and puree until smooth. Return to the soup and add the butter.
Let stand until the butter is melted, then stir. Ladle into warm bowls.

Pluots and Apriums

2008-06-24T12:51:00.000-07:00

Pluots and apriums are hybrids of apricots and plums. pluots are more like plums, while apriums are more like apricots. image from alice q. foodie.

Ahh, the fruits of summer. It's been a while in coming--we've suffered from an extreme case of Junuary--but finally, summer is here.
It's at the farmer's market, where cherries, sugar snap peas, fava beans, and wild strawberries tempt with their vibrant color and sun-soaked flavor.
It's in our backyard, where wild roses bloom, the river runs high, and blackberry bushes are starting to flower, a sweet white promise of what's ahead.
And of course, summer is in my mind. As the weather shifts, so does my palette. I start craving light, fresh food--pasta tossed with chicken and vegetables, tostadas topped with fresh tomatoes, smoothies in every color of the rainbow, plums and berries and nectarines and peaches, all delicious with little adornment or fuss.
Summer is also a time of bbq. Alas, we are grill-less. We
This summer I'm excited to experiment with more rice bowls and pasta dishes. For gluten-free versions, we highly recommend Tinkyada brown rice pasta. It has a great texture and neutral flavor that works with anything we've tried. It also comes in many shapes--rotini, fettucine, even penne. As for rice, it's always a treat to try basmati (think Indian food), or jasmine (think Thai). No matter what kind of rice or pasta, the possibilities for a delicious bowl are endless. I'll try to share recipes as the summer wears on.
What's your favorite summer meal?

Broiled Tomatoes with Bleu Cheese
( Joy of Cooking)
Allow one tomato per person. At least.

4 Ripe tomatoes
4 ounces bleu cheese
2 teaspoons chopped fresh herbs (oregano, marjoram, or basil; or scant 1 teaspoon dried oregano)
extra-virgin olive oil

Cut tomatoes in half and arrange cut-side up in a ligtly-oiled gratin dish or glass pie pan.
Sprinkle with bleu cheese, herb of your choice, and ground black pepper, to taste.
Drizzle olive oil over the tops.
Broil about 6 inches from the heat until the cheese has begun to brown, about 7 minutes. Serve hot or let cool slightly.

I Am My Own Worst Enemy: Gluten-Free Brownies

2008-04-22T14:31:00.001-07:00

Saco Chef: is that a devilish grin?

**Warning: these brownies are really easy to make. And really good.
Brownies have been a special treat at our house. We tend to save them for moments that are worth spending the money on a Bob's Red Mill Brownie Mix because these have been our favorite GF brownies.
One day I noticed the recipe on the Saco Premium Cocoa box and decided to try adapting it. The bad news for me: they came out excellent. And unlike some brownies, only take 25 minutes to bake. And don't require chocolate chips. The bottom line: I can have hot, chewy, gluten-free brownies in about 40 minutes. Now, so can you. But don't say I didn't warn you.

Fudgy Cocoa Brownies
1/2 cup (1 stick) butter or margarine
1/2 cup SACO premium Cocoa
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup rice flour (all-purpose flour for you wheaties)
1/4 teaspoon salt
1/2 cup chopped nuts (optional)

Preheat the oven to 350 F. Grease an 8x8x2-inch pan.
In a medium saucepan, melt butter or margarine (or in the microwave in a one-quart container).
Removed melted butter from heat, ,add cocoa, and stir until well-blended.
Add sugar and mix well.
Add eggs, one at a time, and beat well.
Stir in vanilla, flour, and salt. DO NOT OVERBEAT. Fold in nuts, if using.
Spread in prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.

would you like some delicious (gluten-free) scones?

2008-04-01T16:04:00.000-07:00

image from time inc. this recipe makes scones that look very much like this.

One of my favorite cookbooks ever is the Joy of Cooking*. I haven't branched out to other encyclopedic cookbooks yet because I'm still learning so much from this one. It seems like if you want to cook anything, you will find it listed in the vast index. I was amazed to find that the Joy even includes three gluten-free baking recipes: pizza dough, pie crust, and scones. These are not the deep-fried scones you'd buy at a drive-thru in Utah; they are the refined pastries of tea time in Mother England. They are not flaky like they're traditional counterpart, but they are as light as any gluten-free pastry we've tasted yet.
The procedure for making gluten-free scones seems quite different from making traditional scones, but I imagine filling and topping can be done the same way. These scones take some time but are relatively easy--especially worth it once you taste the results.
This recipe makes about 14 scones.

Gluten-free Raisin Drop Scones
1 cup raisins, dried currants, or dried cherries
1/4 freshly squeezed orange juice
1 teaspoon grated orange zest

1 cup white rice flour
1/2 cup tapioca flour
1/2 cup potato starch
2 Tablespoons sugar
2 teaspoons gluten-free baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
8 Tablespoons unsalted butter, softened

1 cup buttermilk (a quick substitution: 1 Tablespoon white vinegar+enough milk to make one cup. let sit for five minutes before using)
1 large egg, lightly beaten
1 teaspoon gluten-free vanilla

1 large egg, lightly beaten
1 Tablespoon water
1/2 teaspoon sugar per scone, for dusting
----------------------------------------------------------------------
Combine the raisins, orange juice, and zest in a small bowl and let stand at least 30 minutes.
Mix all the dry ingredients in a heavy-duty mixer bowl until combined.
Add butter 1 Tablespoon at a time while mixing dry ingredients on low speed.
Mix until the mixture resembles coarse crumbs. You may also turn off your mixer and use a pastry cutter or even your hands until you get the right consistency.
Add the buttermilk, 1 egg, and vanilla and mix on medium speed for 1 minute.
Add the raisin mixture and mix on low for 30 seconds.
Preheat the oven to 425. Line an insulated or heavy cookie sheets with parchment paper or coat with vegetable oil spray.
Using a 1/4 cup measuring cup, scoop the batter on to the cookie sheets 2 inches apart.
Whisk together 1 egg and water and brush over the tops of the scones.
Sprinkle each scone with 1/2 teaspoon of sugar, or even a little more (the dough has very little sugar so don't worry about making these too sweet).
Bake until lightly browned, about 12 minutes.
Remove to a rack to cool.
Serve warm or at room temperature.
Serving suggestion: Top each scone with quick white icing or cream cheese frosting as they cool.
Cooled scones can be stored at room temperature for up to 2 days (if they last that long) or in the freezer up to 3 months.

Cream Cheese Frosting
Great on anything you'd frost, from sugar cookies to carrot cake.
8 ounces cold cream cheese
5 Tablespoons unsalted butter, at room temperature (optional)
2 teaspoons vanilla
up to 2-1/2 cups powdered sugar, sifted

Combine cream cheese, butter, and vanilla in a food processor or in a medium bowl with an electric mixer. Add 1 cup of powdered sugar to start, then 1/4 or 1/2 cup at a time as desired, tasting as you go. Be careful not to over mix or over process.
Makes about 2 cups.
*My Joy is from 1997--I am not sure if the newer edition includes gluten-free recipes.

Gluten-Free & Tasty: Bars

2008-03-12T14:20:00.000-07:00

We are always on the lookout for tasty, nutritious, gluten-free "granola" bars for Brad to take on the go. So far, these are our favorites. I think they're a delicious treat, though due to cost I usually come back to Kashi TLC Granola Bars (they have good nutrients but not too much sugar). Note: all of these bars contain nuts.

image from gliving.tv

Larabar. These raw-food wonders come in an array of flavors--I'm especially drawn to the chocolate variety, especially the Jocolat bars, but I've enjoyed every one I've tried (mmm, pistachio...). They are tangy and filling and pretty widely available--our Costco has them, or you can find them at any health food store, or in the health food aisles at your grocery store, or on amazon.com, where they are consistently the best deal (for a case). You will likely find the most flavors at a health food store or online.

Mrs. May's Trio Bars. These bars also feature a very short ingredient list. Read: Cashew, Almonds, Pistachios, Cranberries, Sesame Seeds, Sunflower S. No wonder eating them feels like immediate health boost! These are also available at our Costco, or online.

Tiger's Milk Bar. The original gluten-free snack bar, these are more candy than granola. They offer sweet taste and a nice boost of protein. They're better than a peanut butter cup, but with a similar flavor. They're available at health food stores, and most grocery stores.

Some others to look for:
Organic Food Bars (I'm not sure if all flavors are gf, so check the label to be sure)
Think Thin Bars (Again, I'm not sure if all flavors are gf, so check the label to be sure)

Gluten-free or wheaty, what's YOUR favorite snack bar?

To Quinoa or Not to Quinoa

2008-03-06T15:38:00.000-08:00

photo from organicjar.com

Thanks to Kalli for inspiring the quinoa entry idea--her ideas sound so good I think I'll have to get more information on how she prepares them (do you cook the quinoa in milk or use leftover that's already cooked and mix it with milk and strawberries? And isn't it exciting that strawberries are coming into season again very very soon?)
I first bought quinoa when I saw it at our supermarket here in Seattle; I bought it again after reading Gluten-Free Girl, the book by the famous gf blogger. I always feel a little exhilarated when I try a new recipe or buy a new food or ingredient, so any opportunity to do both at once--I can't pass that up.
Quinoa has kind of a nutty flavor, and a soft texture. It's like little pearls of slightly bitter nuttiness, if you will. "Tiny rice" we call it with Jane. Supposedly you have to rinse it well to get rid of any bitterness. I do not notice the bitterness much, but Brad does, so you should probably rinse it better than I have--until the water runs clear, they say. I will too.
Quinoa is a great gluten-free alternative to rice or potatoes or corn, our main gluten-free staples. In some ways it's better because it is such a complete food nutritionally.
I found this recipe on marthastewart.com and thought it was pretty tasty. I also tried to make this hot pot from 101cookbooks.com with quinoa instead of bulgur with great success. Whether you are gluten-free or not, quinoa has a lot to offer, including the rush of trying a new food. Enjoy!

Spicy Lemon Quinoa

2 cups quinoa
Coarse salt
1/2 cup toasted pine nuts
2 teaspoons freshly grated lemon zest
1/2 cup chopped flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper

Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, add 1 teaspoon salt and 2 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 18 to 20 minutes.
Transfer quinoa to a medium bowl along with pine nuts, lemon zest, parsley, cumin, cayenne; drizzle with lemon juice and olive oil. Season with salt and pepper; toss until well combined. Serve warm or at room temperature.

Chickpea Hot Pot

1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur (or cooked quinoa; uncooked may also work...)
1 14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
red onion, chopped for garnish

In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.

Serves 4 - 6.

Mmmmm...Homemade Pudding

2008-03-05T16:11:00.000-08:00

I love Everyday Food. It's a magazine and also a show on PBS. And once a week, it's a little newsletter in my email. This week one of the recipes was chocolate or vanilla pudding, and since I had all the ingredients on hand, I thought I would give it a shot.
Homemade chocolate pudding is very good, it turns out. Though Brad and I agreed, if you have a box of instant pudding, it will does just fine; homemade requires some planning since it has to chill for 3 hours, plus the thirty minutes it took to cook it. It was better than instant though, and there's something magical about making food from scratch. Plus, it's worth checking out what you can make if you make this pudding. And oh yeah, it uses corn starch and is naturally gluten-free.
Here's the recipe for all to enjoy. It really is simple if you're vigilant, patient, and ready for pudding...in about three hours.

From Everyday FOOD

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder (if making chocolate pudding)
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract

Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.

Meg Cooks. Or, she doesn't.

2008-02-22T17:08:00.000-08:00

I have a good excuse for barely cooking these last couple weeks--have I cooked anything? I'm not sure. I also have a good excuse for that, right?
New baby or not, sometimes I get into ruts with cooking. Especially in winter. So I'm wondering: what do you make for dinner when you don't feel like cooking and eating out isn't an option?

The Thai Request

2008-02-13T11:13:00.000-08:00

Is it lame to post a semi-lame post? Probably, but i'm tired of seeing that nagging date back in January of my last post. Elsha, this one is especially for you.
I would love to say I make amazing Thai food from scratch, on my own. Well, not yet. And I can't really speak to authenticity either. However, I do know good food when I eat it, and that's Thai Kitchen. Their rice noodle soups, noodle carts, and rice noodle stir fries are staples in our pantry. If you feel like making something a little more culinary (and spicy), try making a curry with one of their curry pastes. We have tried both red and green and like them both. This recipe comes from the Thai Kitchen website; you can also find it, or a similar recipe, on their curry paste bottles. There's nothing like spicy food when it's cold and drab outside.
Another perk? They are great about marking whether their products are gluten-free: they will actually say Gluten-Free. So if you or someone you know is looking for quick and easy meals, check out their selection.

Green Curry with Basil

Smooth and rich with a delicate hint of basil.

1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1-4 Tbs. Thai Kitchen Green Curry Paste
1/3 cup vegetable or chicken stock
2-3 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs. brown sugar
1⁄4 cup chopped basil leaves
1 1⁄2 cups assorted vegetables, cut into 1” pieces (try red bell pepper, zucchini, peas, or your favorite combination)
12 oz. chicken breast, cut into 1” pieces
Thai Kitchen Jasmine Rice

Mix the coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and chicken and simmer for an additional 10 minutes, until the chicken is thoroughly cooked. Serve over cooked Thai Kitchen Jasmine Rice. Serves 4.

An Apple a Day

2008-01-16T14:13:00.000-08:00

I found these perfect little gala apples at the store the other day, and couldn't resist. Apples are one of Jane's favorite fruits: she loves to eat them whole, peeled, right to the seeds in the center. What kind of blessed time and place is this that we can eat good, fresh apples in the middle of winter? It's nice that even when it's cold and dark, we can reach to warmer months through taste.

Cooking Therapy

2008-01-10T17:15:00.000-08:00

My inner-50's-diva helps me take control of life through the kitchen.

Sometimes when I'm grappling with Jane's new napless/late nap schedule, the endless parade of papers and laundry, the evening settling in at 4:30 at night, withdrawals from "The Office" and "30 Rock," and my inability to see my toes, I find one refuge: The Kitchen. I cook dinner. The fresher, the better. If it's something new and it comes out well, that's the best.
I roasted my second chicken ever this week, on a night like that one. It came out juicy and browned and salty--just what we needed on a damp, cold Tuesday. Nothing magical happened with that dinner--it took hours longer than it should have, to the point of splitting it into the side dish course and the meat course--but there was something profound about watching Brad bite into that chicken, long anticipated, highly acclaimed. And it was so nice to hear someone else say they wish we weren't out of Brussels sprouts, they were so rich and flavorful. Okay, perhaps it was magical: for once, I didn't burn the rice. Or undercook it. Or add too much water.
Nothing makes this woman feel more in control than ruling every corner of my kitchen.

"I'm going to make you a Pizza"

2007-12-18T16:15:00.000-08:00

One of our most joyful gluten-free discoveries: a tasty, chewy pizza crust. We make pizza at least twice a month, especially since it has quickly become one of Jane's favorite meals (who doesn't like pizza? Anybody?)
The crust comes from Bette Hagman and is one of her finest contributions to gluten-free cooking.
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Yeast-Rising Thick Pizza Crust
2 cups rice flour
2 cups tapioca flour
2/3 cup dry milk powder or nondairy substitute
3-1/2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons pizza seasoning (optional)

2 Tablespoons dry yeast granules
1 cup lukewarm water, 105 to 115 degrees
1 Tablespoon sugar

3 Tablespoons shortening
½ cup hot water

4 egg whites, at room temperature

1. In the bowl of a heavy-duty mixer, put flours, milk, xanthan gum, and salt.
2. Dissolve the yeast in lukewarm water with the tablespoon of sugar added.
3. Melt the Shortening in the hot water.
4. With the mixer on low, blend the dry ingredients, adding the seasoning, if desired. Pour in the hot water and shortening, blending to mix.
5. Add the egg whites, blend again, then add the yeast mixture. Beat on high speed for 4 minutes.
6. Spoon half the dough onto a greased cookie sheet, round pizza tin, or pizza stone. With your hand in a plastic bag, pat the dough out in a circle about ¼ inch thick except at the edges, which should be higher to contain the sauce and fillings. Repeat with the second half of the dough.
7. Let rise 10 minutes, then bake in preheated 400° oven 5 to 7 minutes BEFORE spreading with sauce and your favorite toppings.
8. Bake 20-22 minutes more.

Makes two 12½ inch pizzas serving 8 to 12.
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When Jane isn't putting toppings on the pizza, she's eating them. her favorites: pepperoni and green bell pepper.

Want to add more vegetables to your pizza? Sneak them into the sauce. We like sauces that have lots of vegetables in them already. I have also put shredded carrots in the sauce without a noticeable difference.

Jane might turn into a tomato

2007-12-14T11:41:00.000-08:00

Right now, I only take photos like this...from other people. Please don't throw tomatoes at me.

We stopped in at our favorite little produce shop yesterday. I was craving Brussels sprouts (hooray for healthy pregnancy craving!) and Jane, apparently, was craving tomatoes. The mere sight of them kept her "mmm-mmming" all the way home. It inspired me to make a t-shirt for her with a big tomato on it and some clever phrase like "I don't just eat tomatoes, I wear them" or "My mommy says it's okay to eat tomatoes in this shirt." Yeah, i'm using the word clever quite liberally up there. That's how creativity goes for me, lately--the spark of an idea is there, even if it hasn't developed into any kind of happy campfire.
If anyone has any ideas for a tomato shirt that you would like to share, please do. You may even get to see your idea *published* on Jane!
Whatever she is wearing, nothing makes me happier than watching Jane bite into a juicy, tangy tomato. Yesterday was actually pretty incredible--she ate baby carrots, bites of sweet pepper, munched on some "trees" (broccoli), and ate half of a satsuma. I love sharing my food discoveries with her, and she is proving an agreeable partner in exploration.

Going Green

2007-12-03T14:41:00.000-08:00

Brussels sprouts are named for their place of origin.

I've been tempted to try Brussels sprouts for months, and today I finally did. Mundane indulgence, I know. After Brad's warning that they are often bitter, I settled on the following recipe from the Joy of Cooking, which is introduced like this:
"Ethan Becker was always disappointed by Brussels sprouts--until he tried these."
If they're good enough for Ethan Becker, I thought, they are good enough for me. I would recommend these to anyone. They also fall into the category of "fancy-named recipes that make me feel like more of a chef" (I'm working on a shorter title for that). I'm not about to keep that wonderful feeling all to myself: here's the recipe.
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Brussels Sprouts Cockaigne
2 to 4 servings

Rinse, pat dry, and slice in half lengthwise:
12 Brussels sprouts

Warm in a medium skillet over medium-low heat:
3 Tablespoons butter, or 1-1/2 Tablespoons butter & 1-1/2 Tablespoons olive oil

Add and Cook, stirring, until beginning to brown:
1 to 2 cloves garlic, crushed

Remove the garlic from the skillet with a slotted spoon and discard. Place the sprouts cut side down in the garlic butter. Cover and cook over low heat until tender, 15 to 20 minutes. Arrange on a warm platter and drizzle with any remaining butter. Serve with:
Freshly grated parmesan cheese (optional)
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I didn't add the parmesan, but that would be even more delicious. I ate the tender, lightly garlicky and sweet Brussels sprouts over a bowl of white rice. They reminded me of steamed artichokes, another of my favorite green treats.

Like a Kid in a... Produce Shop

2007-11-30T20:37:00.000-08:00

Is it normal that my heart flutters a little bit at the thought of parsnips? Or that the sight of fresh blueberries, strawberries, and cranberries lifts my spirits to a new elevation? Maybe it's the pregnancy, but when I cross the threshold at Top of the Hill produce market, it's like crossing a threshold into sensory euphoria. And today, I take Jane with me.
We walk through the whole shop, which isn't hard since you can see the entire store from wherever you stand. Eight kinds of apples, exotic carrots, tantalizing herbs...they all line up before us in brightly colored rows. Jane embraces the opportunity to show off her knowledge of all the colors of the rainbow. "Red apple! Green apple. Yellow. Orange?" It also proves a prime moment to practice different voice inflections.
I quickly cross items off our list, and seek Jane's opinion on some kind of snack fruit. "Would you eat pears?" I ask her. She shakes her head and says, "No." her face completes the negatory response. We move on in our search.
I turn my back for a second and when I look at Jane again, she holds a brussels sprout. "Do you want to try some of those?" I ask her. She doesn't really answer, but I decide to take advantage of her initial interest and put a few in a bag. I've been wanting to try them for some time myself.
We pass by the onions and garlic, and Jane spots a pint-sized basket of cherry tomatoes. "Me tomatoes," she informs me. The price is right and they look good, so we pick up a basket. "Me hold it," Jane says. I let her, despite my first instinct. She picks one out of the basket, but I ask her to wait until we've bought them before she eats it. "Okay, mommy," she says in her usual cooperative tone. She then pretends to eat the tomato instead. "Mmm, yummy," she says.
We end up walking around the store a few minutes longer, and Jane manages to hold the tomatoes steady until we are walking between two other people and their carts and I'm holding a pineapple in one hand and about seven cherry tomatoes spill onto the orange tile floor. I do my best to brush them aside so that they don't squish under other people's shoes.
As we pay for our produce, Jane still holds the tomato she pretended to eat. "You've been so good! You can eat that tomato now," I tell her. Juice and seeds trickle down her chin, down her shirt. The tomato bursts with flavor too, I assume, because Jane says, "Mmm, dat's good!" She sums up our visit perfectly.

Thanksgiving: A Cook's (and Celiac's) Holiday

2007-11-28T09:57:00.000-08:00

If you love to cook you don't really need an excuse to prepare a feast. But Thanksgiving is different, at least for us. It's the one time of year when Brad is sure to eat stuffing, pies, and sandwiches, all guilt-and-gluten-free. This year I had been looking forward to going all out in our own Seattle kitchen, holing up to bake and cook and eat dips and watch movies. I even had the food preparation laid out over a three day schedule. But family things came up and family comes first, so we've postponed and greatly diminished our Thanksgiving meal. More to come on that in a couple weeks.
I have to pay tribute to my amazing mother-in-law and her mother, who made the traditional glutenous/gluten-free feast in Heber of which we were able to partake. Singley-Dayton Thanksgivings are all about a different coming together: gluten-free and wheat-infested food.
Gluten-free is some work, but with my mother-in-law's tasty recipes, even the gluten-challenged can enjoy the traditional fare. Here is what we ate in Heber (sorry no picture, but it did look great, I promise).

Turkey and cranberry sauce
Stuffing
Mashed potatoes and gravy
Green bean and bacon casserole
yams
candied yams
green salad
raspberry jell-o salad
3 pumpkin pies
1 apple pie
1 cherry pie
(wheat) rolls

This was the first year I've just shown up for dinner without helping at all, and it was strange. I'm not sure I like showing up just to eat, then leaving shortly after. I'm grateful we were able to eat such a great meal without doing any work, especially since we were driving until 3AM the night before, but there is something so rewarding about preparing the turkey and all its accompaniments--ah yes, leftovers. We were sent home with more than we felt was fair, but it's not quite the same. I will feel better when I see Brad bite into a hot leftovers sandwich.

I will post more recipes, even though Thanksgiving has passed, since some of us eat the same type of feast for Christmas. Or maybe, if you're gluten-free, seeing recipes for these foods you may not have eaten for a while will be cause for a whole new holiday.
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Turkey Stuffing Singley style
2 onions,
4 stalks of celery
1 cube of butter
Grind the celery and onions and save the juice
Chopping the onions works almost as well but Clare swears it is better
when they are ground. Put in deep frying pan and simmer in butter for
about an hour. Stir occasionally. Make sure it doesn't get brown,
just cooked. It is on very low heat.

Cube a loaf of bread* into cubes about 1/2 inch square. Put in huge
bowl or pan. Set aside.
Have ready but do not mix together:
2 cups of chicken broth or boullion or turkey broth.
1/2 cup dried parsley
Salt.

Add Celery and onion mixture to the bread cubes. Stir. Add some of
the broth and stir it in. Do not let it get too wet. Add more broth
if it needs it. Add parsley and then add the salt a little at a time
as you taste it. Once it is the right consistency and saltiness...
Add:
2 beaten eggs

Roll balls that resemble cheese balls and place them on cookie sheet.
Bake for 30 minutes at 350 degrees.

*the bread works better if it's not fresh from the oven, so try to make it a day or two ahead.
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Here's a good bread recipe, also courtesy of my mother-in-law Susan. It takes some time, but it's mostly hands-off time.

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Rice Bread
3 cups rice flour OR 1½ cups rice flour, 1½ cups sorghum flour
¼ cup sugar
1 package or 1 Tablespoon dry active yeast
3½ teaspoons xanthan gum
1½ teaspoons salt
2 cups lukewarm water
¼ cup vegetable oil
2 large eggs

1. Combine flour(s), sugar, yeast, xanthan gum, and salt in mixing bowl. Blend well.
2. Add the lukewarm water (water that is too warm will kill the yeast) and the vegetable oil. Blend well.
3. Add the eggs. Mix at highest speed of mixer for 2 minutes.
4. Bread dough should be wetter than cookie dough and stiffer than cake dough.
5. Add water till correct consistency. Usually only needs ¼ more at the most.
6. Pour dough into greased bread pan. Let rise until slightly above pans.
7. Bake at 350° for 1 hour.

Note: Take slightly less time for baking 2 small loaves instead of 1 large.

Sugar Cookies for Cassie

2007-11-10T20:23:00.000-08:00

Back in good old Utah my sister-in-law Cassie and I had some grand baking adventures. One treat that eluded us in our Gluten-free baking: sugar cookies. You might even call it our holy grail. There are recipes out there, sure, but they are impossible to roll out let alone cut out in fun shapes, and their texture is tragically coarse. Read: you cannot eat a cookie without a fork or spoon. Diana's sugar cookies were so soft, I thought she might hold a key for good gluten-free cookies: cream cheese.* These may not be perfect, but so far, this is the best gluten-free sugar cookie Brad and I have tried.
For this experiment I didn't use the sweet potato, although that would make them more tender and somewhat healthy. That will be the next phase of the experiment.
Cassie, these cookies are for you. With ginger frosting on top.

1pkg (8oz) Philadelphia Cream Cheese, softened
3/4 cup (1and a 1/2 sticks) butter, softened
1 cup granulated sugar
2 teaspoons Vanilla
2 1/4 cups rice flour
1/2 teaspoon baking soda
1 teaspoon xanthan gum

Preheat oven to 350 F. Beat cream cheese, butter, granulated sugar, vanilla in large bowl with electric mixer on medium-low speed until well blended. Add flour, xanthan, and baking soda: mix well.

Roll dough or flatten with your hand to 1/4-in. thickness on parchment or wax paper. Cut into
assorted shapes using 3-in. cookie cutters. Place on ungreased baking sheets.

Bake 10 to 12 minutes; they will not brown on top. Let cool on sheet for a few minutes, then transfer cookies to wire rack; cool completely before icing.

Good Kitchen Karma

2007-10-28T17:54:00.001-07:00

Today I finally took some action to reverse my bad kitchen karma. I've been sick the last couple days, and just generally through the pregnancy the tidiness of the kitchen has sometimes been questionable (shame, shame, I know). I've decided that the best way to reverse bad kitchen karma is to flush it down the disposal and bake something tasty. Today's treat: Pumpkin Bread with Ginger Frosting. I highly recommend trying the ginger frosting--we were inspired by Da Vinci Bakery and concocted this recipe with the help of the Joy of Cooking and a couple handy tasting fingers. It came out pretty tasty, actually.

Good karma, for two.

If you're not GF, it should be easy to find a good pumpkin bread recipe. If you are, this bread recipe comes out soft and tall. The frosting is pretty sweet, so you probably don't need the chocolate chips and raisins. But only you know what you need...

Pumpkin Bread
Susan Singley

350°

1 cup sugar
½ cup brown sugar
1 cup cooked pumpkin
½ cup salad oil
2 eggs

2 cups regular rice flour
1 teaspoon xanthan gum
1 teaspoon soda
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon cloves
1 teaspoon cinnamon

1 cup raisins (optional)
1 cup chocolate chips (optional)
½ cup chopped nuts (optional)
¼ cup water
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Combine the sugar, brown sugar, cooked pumpkin, salad oil and eggs. Mix well.

In a separate bowl, combine rice flour, xanthan gum, baking soda, salt, nutmeg, ginger, cloves, and cinnamon. Mix well.

Add the flour mixture to the wet mixture. Mix thoroughly.

Add raisins, chocolate chips, nuts, and water.

Bake in two small loaf pans at 350° for 60 to 70 minutes. Muffins estimate: 30-40 minutes. Use your best judgment.

Ginger Frosting

Here are some measurements for guidelines, but they're not exact. You will have to taste it (darn) and decide how thick you want it. Add more powdered sugar and/or butter, or milk for the right consistency.

1 cup powdered sugar, sifted if lumpy
2 Tablespoons butter, softened

2 Tablespoons milk
a shake of salt
fresh finely grated ginger or powdered ginger, to taste. Note: powdered ginger is strong!
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Combine the powdered sugar and butter in a medium bowl and beat together until smooth.

Add milk, salt, and ginger, and beat until smooth.

Add more sugar, butter, and ginger until you like the flavor and consistency.

Enjoy over a nice slice of pumpkin bread or over top of a muffin. Now that's good karma.

Diana's Sneaky Sugar Cookies

2007-10-25T13:14:00.000-07:00

Perfect for Halloween, and any cookie occasion, really. My friend Diana modified this recipe from Kraft Foods with a little inspiration from Jessica Seinfeld's new book. I still need to see how this works gluten free...

Some things you don't have to sneak.

DIANA'S SNEAKY SUGAR COOKIES

1pkg (8oz) Philadelphia Cream Cheese, softened (I use low fat)
3/4 cup (1and a 1/2sticks) butter, softened
1 cup granulated sugar
2tsp. Vanilla
2 1/4 cups flour
1/2 tsp. baking soda

***my secret ingredient****1/2 cup pureed sweet potatoes (not yams--see below)

Preheat oven to 350 F.
Beat cream cheese, butter, granulated sugar,
vanilla ***and sweet potato puree*** in large bowl with electric mixer
on medium speed until well blended.
Add flour and baking soda: mix well.
Roll dough to 1/8-in. thickness on lightly floured surface. Cut into
assorted shapes using 3-in. cookie cutters. Place on greased baking
sheets.
Bake 10 to 12 min. or until edges begin to brown. Transfer cookies to
wire rack; cool completely before icing.

For the icing I just used a store bought kind and whipped it up with
about a 1/2 cup of carrot puree--that could use some improvement. (The rest of us thought it was great. The carrots gave the icing a light orange color.)

Sweet potatoes are white or yellowish in color and have a firmer flesh than the orange yams we see at Thanksgiving. In case you were wondering.

Salmon en Papillote

2007-10-25T12:29:00.000-07:00

Speaking of fancy recipes, here is one that sounds much more fancy and tricky than it actually is. I recently shared it at a recipe exchange, and worry that without clearer instructions, it will go untried by most of the recipients. In case any of those lovely ladies catch this, there are slightly more detailed instructions here.

Salmon en Papillote (parchment purses)

I didn't have fresh dill or fennel, and this was still good. The salmon comes out moist and flavorful.

4-6-ounces salmon steaks
4 golden potatoes, peeled, diced
1 large yellow onion, sliced
3 carrots, peeled, sliced

diced celery (optional)
1 cup chopped fennel bulb (leeks would also wo
1 tbsp dry basil
1 tbsp lemon zest
4 sprigs fresh dill
extra virgin olive oil
kosher salt and freshly cracked pepper

1. Skin, rinse, and set aside salmon until ready to use.
2. Cut four squares of parchment paper, about 14 inches square. Set aside until ready to use.
3. Divide ingredients equally between the 4 parchment papers.
4. Drizzle each with about 1 tbsp of extra virgin olive oil.
5. Sprinkle with salt and pepper to taste.
6. Fold parchment over on itself covering the salmon, forming a triangle.
7. Beginning at either the left or the right side of the parchment paper where it is creased, fold the paper edges over on itself until you reach the other side (make a purse—it comes out in a crescent shape)
8. Place on a baking sheet and bake in a preheated 350 degree oven for about 20 minutes.
9. Remove, place each pouch on a separate plate, cut open and serve.

Cooking Fancy Foods

2007-10-25T12:21:00.000-07:00

Maybe it's just me, but there is something so fulfilling about cooking foods or recipes that sound really fancy or exotic. Sometimes it really is an accomplishment; other times it's just satisfying to unravel a recipe that seemed so daunting beforehand. It's like joining some elite club, the club of people who know how to poach chicken or how to make a New York style cheesecake. I am definitely no master at anything and very much still a student. But that's what I find so exciting--I can be an eternal student in the art of food and still make a delicious meal for my family.

The art of New York style cheesecake still eludes me.

You Can Always Make Brownies

2007-10-06T16:48:00.000-07:00

Ghirardelli. Need I say more? Here's an excellent choose your own adventure recipe. You can use it to make the cookies, which sound delightful, or to make brownies, or rich little cupcakes. And of course, you can always use good old fashioned chocolate chips of your choice (Western Family, anyone?) I especially like this as a gluten-free recipe--it's not coarse or gritty, at least as brownies and cupcakes. It's not as cake-like as Bob's Red Mill Mix, but a lot richer and a little cheaper.

Ghirardelli Ultimate Double Chocolate Cookies
1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips (For a sweeter dough or batter try semi-sweet or other dark chocolate. I think this is better for brownies, personally.)
6 Tablespoons (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour OR rice flour (go GF!)
a little xanthan gum (Optional GF ingredient. I believe the ratio guideline for xanthan gum and rice flour is 1 teaspoon to 1 cup flour, so you can use your best judgment. It's probably fine without xanthan as well.)
1/2 teaspoon baking powder
1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips (optional)
1 cup (4 oz) chopped walnuts (optional)

In double boiler or heat-proof mixing bowl over hot water, melt the bittersweet chocolate chips and butter.
In large mixing bowl with electric mixer, beat eggs and sugar until thick (note: for brownies, mix less). Stir in the chocolate mixture.
In small bowl, stir together flour and baking powder; stir into chocolate mixture.
Gently mix in chocolate chips and walnuts, if using.
FOR COOKIES: On a plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.)
Preheat oven to 375. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.
Cook on baking sheet. Enjoy the moment of timeless pleasure.
FOR BROWNIES or CUPCAKES: Pour batter into a pan or muffin tin. Bake at 375 for about 40minutes (time will vary depending on type of pan and your oven; I'd start with 25 minutes, then add any additional time you need after that). A knife or cake tester inserted in the center should come out with crumbs, not wet batter.
Let cool completely before serving.

Gluten-free Waffles

2007-09-20T06:58:00.001-07:00

These came out very tasty and were very easy to make. It's one of the recipes from www.gluten.net.
Gluten-free Waffles
------------------------------------
1 cups gluten-free flour blend or rice flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup oil
2/3 cups milk
------------------------------------
1. Combine flour, sugar, baking powder, and salt.
2. Add eggs, oil and milk to dry ingredients and mix just until smooth.
3. Pour batter into preheated, oil-sprayed waffle iron.
4. Cook until waffle iron light turns off (3 to 5 minutes).

Makes ten (4-inch square) waffles.

Three Tempting Tomato Soups

2007-09-11T16:17:00.000-07:00

Summer favorite: fresh tomatoes.

This first soup is from Whitney. It's warm and delicious and great with crackers or bread.

Tomato Basil Soup

----------------------------------
2 c. sliced leeks
4 oz. butter
3 qt. beef broth
2 cans whole tomatoes, diced
1/3 c. red wine vinegar
1/3 c. sugar
1/3 c. white wine
0.25 c. cornstarch
1 c. firmly packed fresh basil leaves
1 star anise
0 Cooked rice (optional)
----------------------------------
Drain tomatoes and set aside juice for later. Saute together the
leeks and the butter until soft. Add the broth, diced tomatoes,
vinegar, sugar and wine. Cover partially and simmer for 25 minutes.

Optional: Add cooked rice in whatever amount suits your fancy. I like
adding cooked, rather than uncooked rice, because I always end up
adding too much uncooked rice and it turns into more of a casserole
than a soup. You may not need cornstarch, or at least not the full
amount if you add rice.

Mix together the cornstarch and the juice from the tomatoes and add
to the soup mixture. Bring back to a simmer and add the basil and
star anise. Season with salt and pepper to taste.

Note: This is the closest recipe I've come to the tomato rice soup at
Pyrenees. I've substituted onions for leeks and it tastes good as
well. I've never used the star anise, because I always forget to buy it.

Joy of Cooking, from which this recipe comes, describes the Fresh Tomato Soup as "A simple, clean-tasting soup." For a zestier soup, make Cream of Fresh Tomato Soup. This soup reminds me of the Tomato Basil soup at Zupa's in Utah.

Fresh Tomato Soup/Cream of Fresh Tomato Soup
Joy of Cooking
-------------------------------------------------------------------------------------
2 Tablespoons extra virgin olive oil
1 medium onion coarsely chopped
3 pounds ripe tomatoes peeled, seeded, and chopped, with juices
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup heavy cream (for Cream of Fresh Tomato Soup)
1 Tablespoon pesto sauce (for Cream of Fresh Tomato Soup)
-------------------------------------------------------------------------
1. Heat olive oil in a soup pot over medium-low heat.
2. Add the onion and cook, stirring, until tender but not browned, 5 to 10 minutes.
3. Stir in the tomatoes and their juices.
4. Simmer until the tomatoes are covered in their own liquid, about 25 minutes.
5. Puree until smooth, either in a blender or using a hand blender (be careful either way--the soup is hot).
6. Return to the pot and stir in the salt and pepper.
Serve hot or cold.
For Cream of Fresh Tomato Soup:
7. Stir in the heavy cream and pesto sauce. Gently heat through and serve immediately.

Renton Farmer's Market

2007-09-07T10:26:00.000-07:00

Fresh basil, apricots, & blueberries were among our market finds.

I am in love with farmer's markets. I went to one in Provo and came home with some delicious zucchini and tomatoes last summer, and for a bargain. I love the idea of buying fruits and vegetables directly from the person who grew it, and I love how affordable it is. I also love the sense of community that comes with markets--it's beyond a shopping trip, it's an experience, from talking with growers to live music and craft booths. I am on cloud nine to find that I could go to a farmer's market every day of the week, not to mention Pike Place, you-pick farms, and fruit & vegetable stands just a few miles up our highway. We checked out our local Renton market on our anniversary back in July, and picked up some delicious treats. Brad also bought me a beautiful bouquet to show he still cares after three years. Romantic sigh. It has been a breeze with him. He's better than all the farmer's markets in the world.

My "Happy Anniversary" from Bradford. I still owe him a decent cheesecake!

Summer Squash with Fresh Basil

2007-09-07T09:54:00.000-07:00

Photo from Leslie Land.

I love simple recipes with fresh ingredients. Rozanne Gold's 3-ingredient cookbook (she doesn't count salt, pepper, or water) strikes just the right balance.
As summer winds down (it's not really over until September 21), this recipe keeps it alive with lots of flavor and freshness.

1 & 3/4 pounds small yellow squash
1 large bunch basil
1 & 1/2 Tablespoons plus 1 teaspoon unsalted butter

Wash squash and trim ends. Grate on large holes of box grater. Place in a bowl.
Wash basil and dry thoroughly. Chop enough basil leaves to yield 2/3 cup, reserving remaining leaves for garnish. Add chopped basil to bowl with 1/4 teaspoon sea salt and freshly ground pepper to taste. Stir.
In a large nonstick skillet, melt butter. Add squash mixture and cook over medium heat for 10 minutes, stirring often. Do not let squash brown. Cook until squash is soft. Add additional salt and pepper if necessary. Serve hot.
Garnish with small basil leaves. Serves 4.

Creamy Zucchini Soup

2007-09-04T13:07:00.001-07:00

This light vegetable soup becomes creamy when you blend it.
serves 4-6
-------------------------------------------
2 onions, chopped
3 gloves garlic, minced
4 Tablespoons butter

8 medium zucchini, sliced
1 to 2 stalks celery, chopped
1 large carrot, sliced
3 cups chicken stock

2 Tablespoons fresh lemon juice
-------------------------------------------
1. Saute onions and garlic in butter until onions are golden.
2. Add remaining ingredients, except lemon juice. Bring to a boil and simmer 15 to 20 minutes.
3. Cool slightly. Puree in a blender (or using a hand blender).
4. Add lemon juice & serve.
If necessary, thin with additional chicken stock or white wine.

from Millie Deeton, found in 30 Minutes or Less: For People Who Don't Have Time To Cook, 1999.

From the Backyard

2007-09-03T16:44:00.000-07:00

We are excited to be here in the Pacific Northwest. One perk: plenty of fresh fruits and vegetables. We went out to our backyard this afternoon to pick these wild blackberries. They are sweet and free and make anything taste better.

Steaks with Peppercorn Melange & Sweet Onion Marmalade

2007-09-03T15:04:00.000-07:00

2 tablespoons peppercorn melange (sold with the other peppercorns in the spice aisle)
8 (4-ounce) boneless sirloin steaks
Salt
1 tablespoon olive oil
1 cup orange marmalade
1 cup finely chopped red onion
2 tablespoons Worcestershire sauce
-------------------------------------------------------------------------------------
Place peppercorns in a plastic bag and mash them with the flat side of a meat mallet or rolling pin until finely crushed.
Season both sides of steaks with salt and add to bag with crushed peppercorn melange. Refrigerate up to 48 hours.
When ready to cook, heat oil in a large skillet over medium heat. Add steaks and cook 2 minutes per side, until browned.
In a small bowl, mix together orange marmalade, onions and Worcestershire sauce.
Add mixture to steaks and bring to a simmer. Simmer 5 minutes, until sauce thickens and steaks are cooked through.

recipe from Robin Miller, http://www.foodnetwork.com/