I've tried a couple of recipes for a cinnamon roll-like pastry that failed to fully satisfy. I tried to think of a way to keep the rolled pastry, and finally came up with this innovative idea: I used one part Domata Pizza Flour to one part Bob's Mills Baking Mix, mixed well with a whisk, added 1/3 cup sugar and gradually incorporated 1 and 1/4 cup water, stirring very gently. Then I took the resulting dough ball, kneaded it two or three times, and then placed it between two sheets of waxed paper, which I lightly covered with butter (or butter blend, such as Smart Balance 50/50) Pressing down, I used my hands to stretch out the dough, flattening it gradually until it covered my baking sheet, about 16 x 21 inches. After my dough was stretched out, I left the wax paper in place and stuck the whole pan into the freezer for about 40 minutes. My hope was that this would give the dough a chance to firm up, and hold together for the next stage of the process. And it worked!
The rest of the process is pretty much traditional cinnamon roll, which I've included here for you. We thought they were great, my only advice is to not overcook them! When they SMELL done, they probably ARE done! Art was right about that!
Prepare Sweet Dough recipe as above. Chill dough after stretching it out on cooking sheet.
While dough is chilling, prepare the cinnamon mixture. Use regular and brown sugar, half and half, about 1/4 cup each, 2 to 3 tablespoons of cinnamon, and 1/3 cup chopped walnuts or pecans.Mix well. Melt 1/3 cup Smart Balance 50/50 Blend. Remove dough from freezer, and gently peal away wax paper on top. Brush butter blend on top of dough, and sprinkle with cinnamon filling. Some people like to add raisins as well, and you could do that now if you like. Now, using the bottom wax paper, begin rolling the dough into a long roll, rolling from the longest side. Make sure you carefully roll, keeping the mixture tight. Once you've completed rolling, you may want to return the roll to the freezer before slicing, so that the ingredients will firm up. Chill for about 15 minutes, and preheat over to 350 degrees. Place in oven for about 15 to 20 minutes, or until just beginning to turn slightly brown. They will smell great! Take them out and let them cool completly before icing and serving. This is an important step. If you overcook them, they will be a bit hard, though still tasty. If you eat them still warm, they will not be fully cooked throughout.
While your delicious cinnamon rolls are cooling, you have time to make your cream cheese icing. Use reduced fat cream cheese, 1/3 cup, and 1/4 cup confectioner's sugar plus 1/2 tsp vanilla. Mix well, and ice the cooled rolls. Keep covered and store in a cool dry place, and they will keep for several days.
Tuesday, October 13, 2009
Flax Focaccia that Transforms into Parsely Rosemary Bruschetta
This is a great recipe, which I adpated from Elana's Pantry, which she adapted from her friend, Laura Dolson. Isn't that the life of recipes, anyway? I love that we each one adapt them to suit our needs! This is a low carb bread, which you may eat alone, or incorporate into the following recipe for a savory treat.
Of course you know that flax seed is super healthy, great source of fiber and EFAs, and tasty, too. I make my own meal from fresh flax seeds. These keep well in the freezer. Hope you like the bread!
Flax Focaccia Bread Base
2 cups flax meal
2 tsp baking soda
1 tsp cream of tartar
1 tsp sea salt
1 tbsp agave nectar
5 eggs, whicked
1/2 cup water
1/3 cup olive oil
In a large bowl, combine the falx meal, baking soda, cream of tartar and salt. In a smaller bowl, mix together agave, eggs water and olive oil. Stir wet ingredients into dry ingredient, mixing well, then allow to stand for 2/3 minutes so that the batter thickens. Pour batter into a 9 1/2 by 11 inch dish. Make sure that dish is lightly coated with oil to prevent sticking. bake at 350 degrees or so, until an inserted knife comes out clean.
Remove from oven and cool.
Rosemary Parsely Garlic Topping
1 batch of Flax Focaccia
1 small onion, minced
1/4 cup parsely, finely chopped
1 tablespoon rosemary, minced
2 cloves garlic, minced
1/4 cup olive oil
pinch unrefined sea salt
Slice focaccia bread into squares and place on a parchment lined baking sheet. In a small bowl, combine onion, parsely, rosemary , garlic and olive oil. Spoon mixture onto squares, add a bit of salt and bake at 350 degress until onions are browned. Remove from the oven. Bread will be crunchy. Drizzle more olive oil if desired. Serve warm from the oven.
Of course you know that flax seed is super healthy, great source of fiber and EFAs, and tasty, too. I make my own meal from fresh flax seeds. These keep well in the freezer. Hope you like the bread!
Flax Focaccia Bread Base
2 cups flax meal
2 tsp baking soda
1 tsp cream of tartar
1 tsp sea salt
1 tbsp agave nectar
5 eggs, whicked
1/2 cup water
1/3 cup olive oil
In a large bowl, combine the falx meal, baking soda, cream of tartar and salt. In a smaller bowl, mix together agave, eggs water and olive oil. Stir wet ingredients into dry ingredient, mixing well, then allow to stand for 2/3 minutes so that the batter thickens. Pour batter into a 9 1/2 by 11 inch dish. Make sure that dish is lightly coated with oil to prevent sticking. bake at 350 degrees or so, until an inserted knife comes out clean.
Remove from oven and cool.
Rosemary Parsely Garlic Topping
1 batch of Flax Focaccia
1 small onion, minced
1/4 cup parsely, finely chopped
1 tablespoon rosemary, minced
2 cloves garlic, minced
1/4 cup olive oil
pinch unrefined sea salt
Slice focaccia bread into squares and place on a parchment lined baking sheet. In a small bowl, combine onion, parsely, rosemary , garlic and olive oil. Spoon mixture onto squares, add a bit of salt and bake at 350 degress until onions are browned. Remove from the oven. Bread will be crunchy. Drizzle more olive oil if desired. Serve warm from the oven.
Friday, October 9, 2009
Update on the Chicken Pot Pie and other things...
I have to say that the Chicken Pot Pie turned out great! Today I'll be baking a flax Foccocia and using it to create a Bruschetta with parsley, rosemary and onion. Check back, as I'm adding pictures of the Mexican Pizza and the Chicken Pot Pie. We have to figure out how to upload them, first. Also, if you are getting update reminders from the blog, please let me know! We are still learning to navigate this blog and don't quite have all the kinks worked out...thanks!
Thursday, October 8, 2009
Comfort Foods
Today, getting up and getting going was HARD. And I can't help but feel a little guilty that I'm having such a difficult time getting myself geared up when I have so much to DO. I feel stretched out, like very thin dough. All I really want to do is curl up in a sunbeam, read and paint. I'd really like for someone else to cook this week, and let me just heal up a bit before I have to go forward. Unfortunately, like you, I don't have that option, so I tried to come up with a recipe that was comforting and easy to make!
What makes food comforting, anyway? One thing that I know is that tastes that harken back to childhood comforts bring those feelings to mind for me now. I know that warm, savory flavors, creamy, even gooey, textures, are palatable. But what is the nutrition of comfort? We know today that even though carbs have a bad rap, carbs actually enhance for your mood!
Protein gives us energy, and can help reduce anxiety. Fats give us a feeling of satiety like nothing else. We also know that "good"carbs are low glycemic, high fiber, and complex, while healthy fats are monounsaturated, fats derived from nutrient dense foods such as olive oil, grapeseed, advocado, and nuts, such as almonds, walnuts, and pecans. When we eat a balance of all three of these food groups, in a comfort food package, it's a wonderful thing! We feel enlivened, refreshed, relaxed and nourished, mind, body and soul.
So, I'll be focusing on some of our favorite comfort foods for you. I hope you'll try them and let me know if you find them a comfort to you. Try them this weekend, if you like. Enjoy.
Kathy's Best Chicken Pot Pie
4 boneless, skinless chicken breasts, cooked and cut up
2 cups chicken stock, low sodium or use stock from cooking breasts
1/2 cup finely chopped onions
1 Green Giant Fresh Steamers, cooked according to directions and drained
3 tablespoons GF Mix(see below)
2-3 tablespoons water
1/4 cup non-fat half and half or nondairy substitute
Salt and fresh cracked pepper to taste
One recipe of Biscuit Mix (see below)
1/2 cup fat free sour cream (optional for dairy free)
Preheat oven to 350 degrees. Prepare the chicken and set aside. Heat the chicken broth to simmer. Mix flour mix to a thin paste with a few tablesppons of water. Thicken the stock with the flour paste, stirring as ou add and cook on low for 1 minute. Add cream and seasoning. Remove from heat, add all vegetables and chicken. Add sour cream. Pour cooked pot pie mixture into a 2 quart casserole dish or into individual casserole dishes and top with 2 and 1/2 iinch rounds of bisuit dough. Bake for about 20-25 minutes. Makes 5-6 servings.
GF Mix
2 parts Rice flour
2/3 part potato starch
1/3 part tapiocca flour
Featherlite Mix
1 part Rice flour
1 part Tapioca flour
1 part cornstarch
1 part potato flour
Biscuit Mix
(for topping Chicken Pot Pie and for making homemade biscuits)
4 cups plus 3 tablespoons Featherlite Mix
3 tablespoons baking powder, low sodium
2 1/2 teaspoons baking soda
2/12 teaspoons salt
1/4 cup sugar or agave nectar
1/2 cup dry buttermilk powder (optional for dairy free--add nondairy substitute for richer texture)
3 tablespoons Egg Replacer
1 cup less 1 tablespoon shortening (We use Smart Balance)
In a large mixing bowl, whisk together the dry ingredients. With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart container in the refrigerator.
To make biscuits, preheat oven to 400 degrees. To 1 1/4 cups mix, add 1 egg (or 1/4 cup liquid egg substitute) beaten with 1/4 cup water. Handle gently and roll out on ric floured board. Bake for 12-15 minutes. Makes 8 biscuits.
To make topping for stews on Chicken Pot Pie, add 1 egg (or 1/4 cup liquid egg substitute) to 1 1/4 cups mix beaten with 1/3 cup water. Stir to moisten and frop by spoonfuls onto the hot stew or pie. bake at about 350 degrees for 20-25 minutes or until the bisuits are done. Makes 8 biscuits.
If you can find them, there are some really good commercially available flours that are already mixed. This will save you time and worry if you are new to gluten-free cooking, or if like me, you are too lazy to mix the flours this time, but the blends that you make for yourself are much less expensive, and I think taste a bit "fresher". Domata Flour, Bob's Mill, Barbara's Biscuits are all good brands that I've found at Publix, Kroger, and our local chain, J and J. Make it easy on yourself, and as you learn more, source flours that you use on the internet. You save time and money to have them on hand when you need them, and once you have a mix, it stores well for the next time. Takes only a minute to mix a blend and then zip it up in a freezer ziplock, labeled and tossed into the freezer or refrigerator for storage.
What makes food comforting, anyway? One thing that I know is that tastes that harken back to childhood comforts bring those feelings to mind for me now. I know that warm, savory flavors, creamy, even gooey, textures, are palatable. But what is the nutrition of comfort? We know today that even though carbs have a bad rap, carbs actually enhance for your mood!
Protein gives us energy, and can help reduce anxiety. Fats give us a feeling of satiety like nothing else. We also know that "good"carbs are low glycemic, high fiber, and complex, while healthy fats are monounsaturated, fats derived from nutrient dense foods such as olive oil, grapeseed, advocado, and nuts, such as almonds, walnuts, and pecans. When we eat a balance of all three of these food groups, in a comfort food package, it's a wonderful thing! We feel enlivened, refreshed, relaxed and nourished, mind, body and soul.
So, I'll be focusing on some of our favorite comfort foods for you. I hope you'll try them and let me know if you find them a comfort to you. Try them this weekend, if you like. Enjoy.
Kathy's Best Chicken Pot Pie
4 boneless, skinless chicken breasts, cooked and cut up
2 cups chicken stock, low sodium or use stock from cooking breasts
1/2 cup finely chopped onions
1 Green Giant Fresh Steamers, cooked according to directions and drained
3 tablespoons GF Mix(see below)
2-3 tablespoons water
1/4 cup non-fat half and half or nondairy substitute
Salt and fresh cracked pepper to taste
One recipe of Biscuit Mix (see below)
1/2 cup fat free sour cream (optional for dairy free)
Preheat oven to 350 degrees. Prepare the chicken and set aside. Heat the chicken broth to simmer. Mix flour mix to a thin paste with a few tablesppons of water. Thicken the stock with the flour paste, stirring as ou add and cook on low for 1 minute. Add cream and seasoning. Remove from heat, add all vegetables and chicken. Add sour cream. Pour cooked pot pie mixture into a 2 quart casserole dish or into individual casserole dishes and top with 2 and 1/2 iinch rounds of bisuit dough. Bake for about 20-25 minutes. Makes 5-6 servings.
GF Mix
2 parts Rice flour
2/3 part potato starch
1/3 part tapiocca flour
Featherlite Mix
1 part Rice flour
1 part Tapioca flour
1 part cornstarch
1 part potato flour
Biscuit Mix
(for topping Chicken Pot Pie and for making homemade biscuits)
4 cups plus 3 tablespoons Featherlite Mix
3 tablespoons baking powder, low sodium
2 1/2 teaspoons baking soda
2/12 teaspoons salt
1/4 cup sugar or agave nectar
1/2 cup dry buttermilk powder (optional for dairy free--add nondairy substitute for richer texture)
3 tablespoons Egg Replacer
1 cup less 1 tablespoon shortening (We use Smart Balance)
In a large mixing bowl, whisk together the dry ingredients. With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart container in the refrigerator.
To make biscuits, preheat oven to 400 degrees. To 1 1/4 cups mix, add 1 egg (or 1/4 cup liquid egg substitute) beaten with 1/4 cup water. Handle gently and roll out on ric floured board. Bake for 12-15 minutes. Makes 8 biscuits.
To make topping for stews on Chicken Pot Pie, add 1 egg (or 1/4 cup liquid egg substitute) to 1 1/4 cups mix beaten with 1/3 cup water. Stir to moisten and frop by spoonfuls onto the hot stew or pie. bake at about 350 degrees for 20-25 minutes or until the bisuits are done. Makes 8 biscuits.
If you can find them, there are some really good commercially available flours that are already mixed. This will save you time and worry if you are new to gluten-free cooking, or if like me, you are too lazy to mix the flours this time, but the blends that you make for yourself are much less expensive, and I think taste a bit "fresher". Domata Flour, Bob's Mill, Barbara's Biscuits are all good brands that I've found at Publix, Kroger, and our local chain, J and J. Make it easy on yourself, and as you learn more, source flours that you use on the internet. You save time and money to have them on hand when you need them, and once you have a mix, it stores well for the next time. Takes only a minute to mix a blend and then zip it up in a freezer ziplock, labeled and tossed into the freezer or refrigerator for storage.
Monday, September 28, 2009
Apple Crunch
Love apple season, and here in North Georgia, we have a great supply of good apples!
One of the best things to do with apples, is to make Apple Crunch. It's a hearty, satisfies that sweet tooth, and reminds me of fall! For this recipe, I recommend either tart Granny Smith apples, or a sweet Gala.
Apple Crunch
3 medium apples, unpeeled, cored, sliced, and cut into chunks
apple juice 1/2 cup
1/2 cup brown sugar
3 tbsp Smart Balance Butter Blend, cut into chunks
2 tsp cinammon
1/4 tsp sea salt
1/2 cup gluten free flour (Bob's Mills General purpose or Domata)
1/2 cup gluten free oats
Mix apples with apple juice and 2 tbsp brown sugar and cinammon.
Mix remainder of brown sugar with sea salt, flour and Smart Balance, cutting in with fork or using your hands until mixture is like corn meal. Place apple mixture in 8 x 10 casserole type dish. Top with flour mixture. Cook in preheated 350 degree oven for 35 minutes. Serve by inself or with whipped cream if you prefer.
One of the best things to do with apples, is to make Apple Crunch. It's a hearty, satisfies that sweet tooth, and reminds me of fall! For this recipe, I recommend either tart Granny Smith apples, or a sweet Gala.
Apple Crunch
3 medium apples, unpeeled, cored, sliced, and cut into chunks
apple juice 1/2 cup
1/2 cup brown sugar
3 tbsp Smart Balance Butter Blend, cut into chunks
2 tsp cinammon
1/4 tsp sea salt
1/2 cup gluten free flour (Bob's Mills General purpose or Domata)
1/2 cup gluten free oats
Mix apples with apple juice and 2 tbsp brown sugar and cinammon.
Mix remainder of brown sugar with sea salt, flour and Smart Balance, cutting in with fork or using your hands until mixture is like corn meal. Place apple mixture in 8 x 10 casserole type dish. Top with flour mixture. Cook in preheated 350 degree oven for 35 minutes. Serve by inself or with whipped cream if you prefer.
Tuesday, September 22, 2009
Bar-b-que!
Low sodium and gluten free are seldom associated with barbeque. As much as Art loves it, many sauces include soy sauce, modified food starch (code word for "probably contains gluten") and often, the meat is brined prior to cooking, sometimes up to 24 hours! The brining process increases tenderness and moisture content of the meat and is usually considered a must for smoked meat. So, how to get the best tasting meat without all the sodium, keeping the meat nice and tender and then providing an excellent sauce to give the meat that extra zing? Would it pass the taste test of my very discriminating food critics? We would see...
I have to say that I was inspired while watching the cooking channel to try this idea. This adapts beautifully to slow cookers, but I prefer my enamled Dutch oven. I use it whenever I can. It was a gift from my folks and I enjoy using it so much for all kinds of roasting tasks. So if you have a nice, heavy duty pan like this, it's perfect for the job. Be sure and retain your juice after cooking. It makes a great sauce and you'll be using half of it for another recipe that follows: Barbeque Pizza! Yee Hi!
Bar-B-Que Spare Ribs
2 lbs spare ribs, cut into individual ribs (we prefer pork)
1 can low sodium tomato sauce
1 can low sodium tomatoes
1/4 cup brown sugar
1/2 cup apple cider vinegar
2-3 dashes Liquid Smoke
1-2 tsp Mrs. Dash
fresh crack pepper
3 tbsp cumin
2 tbsp chilli powder
1/2 tbsp garlic powder
Place ribs into large pan, such as a Dutch oven or crock pot. Mix other ingredients and pour over ribs. Place lid on pan, and place in a 350 degree oven for 1 and a half hours. Remove from oven and allow to cool for approximately 15 minutes with lid on. Remove ribs and let them rest for 5 minutes before serving. Remove half of the sauce to serve on ribs, and reserve half the sauce and some of the meat for the next recipe.
Serve with a homemade slaw of red and green cabbage, green onion, cracked pepper and apple cider vinegar with one tablespoon honey or agave nectar and either low fat sour cream or mayo. Allow slaw to chill in the frig for about an hour before serving. This allows the slaw to tender a bit, and the flavors to marry well. I also love to add a bit of horseradish in with my slaw dressing. Goes great with the ribs, and these ribs are tender and meaty, and relatively low fat.
Bar-B-Que Pizza
2 cups Domata Pizza Flour
1 cup water
Reserved sauce from the ribs
Reserved meat from remaining ribs
1/2 cup jalapenos in a jar (use fresh if you want some real heat)
1 cup shredded mozzarello cheese reduced fat
1/2 cup Mexican blend shredded cheese reduced fat
1/2 cup frozen corn
1/2 cup reduced sodium marinara or tomato sauce
Mix Domata Pizza Flour with water, using a fork to mix slowly. When ingredients begin to incorporate, add a dusting of the Pizza Flour to the dough and knead ingredients for four or five times. Press dough into a pizza pan or oblong cooking tray. Using a fork, pull the tines through the reserved meat from the ribs, shredding the meat as you do. Place a layer of meat across the pizza dough, and pour sauces over the meat. Add jalapenos and corn, and finally top with the two kinds of cheese. Bake at 350 degrees for 12 minutes, or until cheese has melted and has begun to turn golden. Allow to cool for a couple of minutes before cutting with a pizza cutter. Serve with a drizzle of ranch dressing on each slice. Yum. And not too bad on the fat and sodium, I might add!
I have to say that I was inspired while watching the cooking channel to try this idea. This adapts beautifully to slow cookers, but I prefer my enamled Dutch oven. I use it whenever I can. It was a gift from my folks and I enjoy using it so much for all kinds of roasting tasks. So if you have a nice, heavy duty pan like this, it's perfect for the job. Be sure and retain your juice after cooking. It makes a great sauce and you'll be using half of it for another recipe that follows: Barbeque Pizza! Yee Hi!
Bar-B-Que Spare Ribs
2 lbs spare ribs, cut into individual ribs (we prefer pork)
1 can low sodium tomato sauce
1 can low sodium tomatoes
1/4 cup brown sugar
1/2 cup apple cider vinegar
2-3 dashes Liquid Smoke
1-2 tsp Mrs. Dash
fresh crack pepper
3 tbsp cumin
2 tbsp chilli powder
1/2 tbsp garlic powder
Place ribs into large pan, such as a Dutch oven or crock pot. Mix other ingredients and pour over ribs. Place lid on pan, and place in a 350 degree oven for 1 and a half hours. Remove from oven and allow to cool for approximately 15 minutes with lid on. Remove ribs and let them rest for 5 minutes before serving. Remove half of the sauce to serve on ribs, and reserve half the sauce and some of the meat for the next recipe.
Serve with a homemade slaw of red and green cabbage, green onion, cracked pepper and apple cider vinegar with one tablespoon honey or agave nectar and either low fat sour cream or mayo. Allow slaw to chill in the frig for about an hour before serving. This allows the slaw to tender a bit, and the flavors to marry well. I also love to add a bit of horseradish in with my slaw dressing. Goes great with the ribs, and these ribs are tender and meaty, and relatively low fat.
Bar-B-Que Pizza
2 cups Domata Pizza Flour
1 cup water
Reserved sauce from the ribs
Reserved meat from remaining ribs
1/2 cup jalapenos in a jar (use fresh if you want some real heat)
1 cup shredded mozzarello cheese reduced fat
1/2 cup Mexican blend shredded cheese reduced fat
1/2 cup frozen corn
1/2 cup reduced sodium marinara or tomato sauce
Mix Domata Pizza Flour with water, using a fork to mix slowly. When ingredients begin to incorporate, add a dusting of the Pizza Flour to the dough and knead ingredients for four or five times. Press dough into a pizza pan or oblong cooking tray. Using a fork, pull the tines through the reserved meat from the ribs, shredding the meat as you do. Place a layer of meat across the pizza dough, and pour sauces over the meat. Add jalapenos and corn, and finally top with the two kinds of cheese. Bake at 350 degrees for 12 minutes, or until cheese has melted and has begun to turn golden. Allow to cool for a couple of minutes before cutting with a pizza cutter. Serve with a drizzle of ranch dressing on each slice. Yum. And not too bad on the fat and sodium, I might add!
Thursday, September 17, 2009
Home Cookin'
When we decided to try Art on a gluten-free diet, we had suspected for some time that there was a correlation between what he ate and how he felt. Five years ago, I don't think I had ever heard of Celiac's disease before. We just noticed that he was experiencing gastric distress and increased inflammatory problems when he ate certain things. As we began to learn more, we uncovered an entire bevy of symptoms, ranging from chronic diarrhea, weight loss, abdominal distention to symptoms potentially affecting any organ or part of the body system. The disease is often atypical, or even silent, with many case going undiagnosed an leaving the patients exposed to long-term complications such as osteoporosis, infertility, or even cancer. The incidence of Celiac's disease was thought to be about 1 percent; current estimates indicate that its prevelance is actually even higher than that. Although many think of this condition being a pediatric ailment, we are now aware that the disease may appear after years of silent intestinal damage following years of exposure to gluten. Often diagnosis can be extremely challenging and currently relies on sensitive, specific tests that allow the identification of different manifestations of the disease. Treatment requires a lifelong diet eliminating all food products which contain gluten. On the surface, that seems as if it is a simple enough solution, but as one discovers, embracing a gluten-free diet is not an easy enterprise. One of the first awarenesses we had was that wheat and gluten are in many of the convenience foods that we come to rely on in our society. What CAN you eat, you wonder.
I hope that this blog serves as encouragement to you as you seek more information about this lifestyle change, and that you will also find the recipes exciting and fun! I know that Art has really enjoyed the fact that I'm trying to feed him food that he enjoys, and that he doesn't have to feel deprived and all "whole-foody" and "earth daddy" about everything! I enjoy the challenge of coming up with the best possible ingredients that we can afford, and feeding us as well as we can!
This week, he was craving something from his childhood, something deliciously Southern! What could be better than Mississippi Catfish Nuggets and Hushpuppies? Why, serve it with some Fresh Mustards Greens, and you've got a fantastic feast of home cooked goodness!
One of my favorite sources of flour goods is Domata Living Flour, http://www.domatalivingflour.com/ is the web site, (phone: 417-276-7789) and I'll tell you what I love about it the most: it makes gluten-free living so much easier. I recommend their regular flour, seasoned flour, and pizza flour. It's great! I use the regular flour, cup for cup, in baking homemade bread, biscuits, and even pie crusts. Just follow a good recipe. I'll provide some for you here soon, if you need them. The seasoned flour is great for fried chicken, or in the this case, fried fish. And I also used it for the hushpuppies. Finally, pizza! Wow, this crust is so great and I love it! We have pizza at least twice a month, and I don't think anyone could tell the difference! So check them out, and try these great products. I'm a huge fan of the convenience and quality that Domata represents and will be for life.
Mississippi Catfish Nuggets
2-3 farm raised catfish filets, cut into one 1/2 inch nuggets
1/2 cup milk
1 cup Domata Living Seasoned Flour
1 cup yellow corn meal
1 pinch gray salt
fresh ground pepper to taste
3/4 inch total oil for skillet (peanut oil is best, but I used 1/2 olive oil and 1/2 canola oil...worked fine)
Preheat oil on medium high heat while you are soaking your catfish nuggets in the milk. Mix flour and meal, salt and pepper well in a large bowl. Place catfish nuggets in bowl a few at a time, and turn with large spoon, coating lightly with mixture. Place into hot oil in skillet, and turn after about 2-3 minutes. Continue to cook until golden brown, about 2-3 more minutes. Remove onto paper towel lined plate to drain. Serve hot with homemade cocktail sauce or tarter sauce and lemon wedge.
Hushpuppies
I prefer to cook these first and then adjust oil and cook my catfish in the same oil. Just cover and keep warm.
1/2 cup seasoned Domata flour
1/2 cup plain Domata flour
1 cup corn meal
3 tablespoons chopped onion
2 tablespoons chopped cilatntro
1/2 cup buttermilk
1/2 teaspoon baking powder
Stir ingredients together, and allow to sit for several minutes.
Drop by teaspoon into hot oil; turn after a couple of minutes. Do not over-cook. They should be golden brown. Remove to paper towel lined platter and cover to keep warm while you cook your fish.
Mustard Greens
Clean mustard greens well by soaking, pulling from water, dumping water, and soaking again. Repeat process. Remove stems. In a large Dutch oven, heat 4 slices of chopped bacon and 2 tablespoons of onion until onion is clear and bacon has begun to brown. Chop greens and add to pan, stirring. Add water to cover greens, reduce heat and simmer for about 1 hour.
I hope that this blog serves as encouragement to you as you seek more information about this lifestyle change, and that you will also find the recipes exciting and fun! I know that Art has really enjoyed the fact that I'm trying to feed him food that he enjoys, and that he doesn't have to feel deprived and all "whole-foody" and "earth daddy" about everything! I enjoy the challenge of coming up with the best possible ingredients that we can afford, and feeding us as well as we can!
This week, he was craving something from his childhood, something deliciously Southern! What could be better than Mississippi Catfish Nuggets and Hushpuppies? Why, serve it with some Fresh Mustards Greens, and you've got a fantastic feast of home cooked goodness!
One of my favorite sources of flour goods is Domata Living Flour, http://www.domatalivingflour.com/ is the web site, (phone: 417-276-7789) and I'll tell you what I love about it the most: it makes gluten-free living so much easier. I recommend their regular flour, seasoned flour, and pizza flour. It's great! I use the regular flour, cup for cup, in baking homemade bread, biscuits, and even pie crusts. Just follow a good recipe. I'll provide some for you here soon, if you need them. The seasoned flour is great for fried chicken, or in the this case, fried fish. And I also used it for the hushpuppies. Finally, pizza! Wow, this crust is so great and I love it! We have pizza at least twice a month, and I don't think anyone could tell the difference! So check them out, and try these great products. I'm a huge fan of the convenience and quality that Domata represents and will be for life.
Mississippi Catfish Nuggets
2-3 farm raised catfish filets, cut into one 1/2 inch nuggets
1/2 cup milk
1 cup Domata Living Seasoned Flour
1 cup yellow corn meal
1 pinch gray salt
fresh ground pepper to taste
3/4 inch total oil for skillet (peanut oil is best, but I used 1/2 olive oil and 1/2 canola oil...worked fine)
Preheat oil on medium high heat while you are soaking your catfish nuggets in the milk. Mix flour and meal, salt and pepper well in a large bowl. Place catfish nuggets in bowl a few at a time, and turn with large spoon, coating lightly with mixture. Place into hot oil in skillet, and turn after about 2-3 minutes. Continue to cook until golden brown, about 2-3 more minutes. Remove onto paper towel lined plate to drain. Serve hot with homemade cocktail sauce or tarter sauce and lemon wedge.
Hushpuppies
I prefer to cook these first and then adjust oil and cook my catfish in the same oil. Just cover and keep warm.
1/2 cup seasoned Domata flour
1/2 cup plain Domata flour
1 cup corn meal
3 tablespoons chopped onion
2 tablespoons chopped cilatntro
1/2 cup buttermilk
1/2 teaspoon baking powder
Stir ingredients together, and allow to sit for several minutes.
Drop by teaspoon into hot oil; turn after a couple of minutes. Do not over-cook. They should be golden brown. Remove to paper towel lined platter and cover to keep warm while you cook your fish.
Mustard Greens
Clean mustard greens well by soaking, pulling from water, dumping water, and soaking again. Repeat process. Remove stems. In a large Dutch oven, heat 4 slices of chopped bacon and 2 tablespoons of onion until onion is clear and bacon has begun to brown. Chop greens and add to pan, stirring. Add water to cover greens, reduce heat and simmer for about 1 hour.
Tuesday, September 8, 2009
Food that heals the ravaged soul...
Taking care of my parents upon their return to "normal" life post mitral valve replacement surgery has been more of job than I had expected. My father has a terrible time hearing, and is anxious for Mom to be able to cook for him again. My mom, though doing pretty well considering everything, has had a rough time of it. So, I've become nurse, chef and general task manager when it comes to so many details. They are still very independent, but the lifestyle changes required for her conditions, congestive heart failure prevention and Vitamin K monitoring make nutritional planning and meal prep a bit of a challenge, even for moi! haha...
Anyway, and anywhosit, as Katie often says, I've been trying to cook palatable meals that are also heart healthy and low sodium while also giving a nod to watching foods that are high in vitamin K. The current wisdom about that is that the vitamin K diet content should be generally the same week per week. Don't go "hog wild" on the greens, for instance. (what is it with me and colloquial speech today? Oh, yeah, motherland-stuff...) Well, that was working out great until she started on an antibiotic that she has had a bad reaction to, and her appetite has been way off. So, today I decided to tempt her to eat with some wonderful Italian Vegetable Soup, which I will post here. It isn't exactly low-sodium fare, but by the time it is finished, I calculate that 400 mg per sodium per serving is about where we will be. And added to that, I will serve some homemade cornbread, which she dearly loves, made with low sodium baking powder...which I still have to locate in the dismal world of local grocery stores available here. I'm so spoiled to our Kroger, Publix and when all else fails, Whole Foods.
Also, I noticed that Martha Stewart is following the trend toward gluten-free cooking and found a simply fabulous recipe for gluten-free Chocolate Overdose Cookies. Yes, Art, sweetheart! I will prepare for you when I finally return home to you...hopefully tomorrow!
Lastly, I wanted to share another recipe that would go well with the Italian vegetable soup. Serve the soup as an appetizer, and add the delicious Greens with Grapes salad to the menu served with the Braised Mediterranean Chicken with Polenta ! Ahh, a taste of the Old World!
Italian Vegetable Soup
8-10 garlic pods
1 cup each chopped celery, carrots and green onions
1/4 cup olive oil
bay leaf
pepper and scant salt (I use Mrs. Dash and Molly McButter instead of salt) to taste
Canned tomatoes
Pinto beans, quick soaked or soaked overnight
lean ground beef or lean sausage, cooked and drained
1 1/2 cup V8 low sodium
low sodium chicken broth
thin spaghetti, broken by hand over pot while liquid boils (use gluten-free pasta, such as rice pasta for a gluten-free soup)
Put olive oil in large soup pot. Heat on medium low heat. Add garlic stirring continually. Do not let garlic burn, but you want it to brown slightly. I used whole garlic here, not minced garlic. I remove the paper skin, and let them cook. When they are in the soup like this, and you get a bite of garlic, it tastes like warm melted sweetness! yum. Add onion and continue to stir. Add remaining carrots and celery. Continue to stir, allowing the vegetables to begin to change color and tender somewhat, and then add tomatoes, beans and chicken stock. Stir. Add V8. Add seasonings. Put lid on pot and bring to boil, add spaghetti, stir and then reduce heat to bring soup to simmer for about 1 and a half hours. Check often to make sure soup is not sticking. If you prefer a thicker soup, remove 2 cups of soup and process in food processer until smooth and add back to the pot. Makes about 8-10 servings.
Greens with Grapes Salad
1 cup seedless grapes, cut in half
3 cups bitter greens, such as radicchio, escarole, frisee, watercress, dandelion or a mix well washed
1-2 tablespoons of chopped red onion
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon olive oil
black pepper to taste
Place grapes, greens and onion in large bowl. Dress with the vinegar, oil and pepper. Toss gently and serve.
Braised Mediterranean Chicken with Polenta
1 tablespoon olive oil
8 chicken thighs
ground pepper
dijon mustard
2 garlic cloves, thinly sliced
1 tablesppon frech chopped oregano
1/2 cup dry white wine
3/4 cup low sodium chicken
3 small zucchini quartered and sliced into 1/2 inch pieces
2 teaspoons fresh lemon juice
3/4 cup cornmeal
2 tablespoons unsalted butter
In a large Dutch oven or heavy pot, hear oil over medium-high. Season chicken with dijon mustard and pepper. Working in two batches, cook chicken until browned on all sides, 6 to 8 minutes per batch. Transfer to plate. Pour off all by 1 tablespoon of fat and return to pot to heat. Add garlic, tomatoes, and oregano; cook until fragrant, about 30 seconds. Add wine and cook, scrapping up browned bits until almost evaporated, about 1 minute. Add broth; return chicken, skin side up, to pot. Bring to a boil; reduce to a simmer, cover and cook 15 minutes. Add zucchinin; season with salt and pepper. Cover; simmer until chicken is cooked through, 10 to 15 minutes. Stir in lemon juice.
Meanwhile, in a large saucepan, combine 4/12 cups water, scant sea salt, and 1/4 teaspoon pepper and bring to a boil. whisking constantly, slowly add cornmeal. reduce heat to medium-low, and cook whicking frequently until thickened, about 20-25 minutes. Whisk in butter. Serve chicken and vegetables over polenta.
Death by Chocolate Cookies (gluten-free!)
3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder
1/2 teasoon coarse salt (I cut this down to 1/4 teaspoon, and use sea salt)
5 ounces bittersweet choclate, chopped
1/12 cups chopped pecans or walnuts
4 large egg whites at room temperature
Preheat oven to 325 degrees. In a large bowl, whick together sugar, cocoa and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated...don't overmix!
Drop dough by 1/4 cupfuls, 3 inches apart, onto parchment lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through cooking time. transfer sheets to wire racks and let cookies cool completely. Very important step, always, with gluten-free baking. I've learned the hard way. To store, keep in an airtight container up to 3 days if they last that long!
Anyway, and anywhosit, as Katie often says, I've been trying to cook palatable meals that are also heart healthy and low sodium while also giving a nod to watching foods that are high in vitamin K. The current wisdom about that is that the vitamin K diet content should be generally the same week per week. Don't go "hog wild" on the greens, for instance. (what is it with me and colloquial speech today? Oh, yeah, motherland-stuff...) Well, that was working out great until she started on an antibiotic that she has had a bad reaction to, and her appetite has been way off. So, today I decided to tempt her to eat with some wonderful Italian Vegetable Soup, which I will post here. It isn't exactly low-sodium fare, but by the time it is finished, I calculate that 400 mg per sodium per serving is about where we will be. And added to that, I will serve some homemade cornbread, which she dearly loves, made with low sodium baking powder...which I still have to locate in the dismal world of local grocery stores available here. I'm so spoiled to our Kroger, Publix and when all else fails, Whole Foods.
Also, I noticed that Martha Stewart is following the trend toward gluten-free cooking and found a simply fabulous recipe for gluten-free Chocolate Overdose Cookies. Yes, Art, sweetheart! I will prepare for you when I finally return home to you...hopefully tomorrow!
Lastly, I wanted to share another recipe that would go well with the Italian vegetable soup. Serve the soup as an appetizer, and add the delicious Greens with Grapes salad to the menu served with the Braised Mediterranean Chicken with Polenta ! Ahh, a taste of the Old World!
Italian Vegetable Soup
8-10 garlic pods
1 cup each chopped celery, carrots and green onions
1/4 cup olive oil
bay leaf
pepper and scant salt (I use Mrs. Dash and Molly McButter instead of salt) to taste
Canned tomatoes
Pinto beans, quick soaked or soaked overnight
lean ground beef or lean sausage, cooked and drained
1 1/2 cup V8 low sodium
low sodium chicken broth
thin spaghetti, broken by hand over pot while liquid boils (use gluten-free pasta, such as rice pasta for a gluten-free soup)
Put olive oil in large soup pot. Heat on medium low heat. Add garlic stirring continually. Do not let garlic burn, but you want it to brown slightly. I used whole garlic here, not minced garlic. I remove the paper skin, and let them cook. When they are in the soup like this, and you get a bite of garlic, it tastes like warm melted sweetness! yum. Add onion and continue to stir. Add remaining carrots and celery. Continue to stir, allowing the vegetables to begin to change color and tender somewhat, and then add tomatoes, beans and chicken stock. Stir. Add V8. Add seasonings. Put lid on pot and bring to boil, add spaghetti, stir and then reduce heat to bring soup to simmer for about 1 and a half hours. Check often to make sure soup is not sticking. If you prefer a thicker soup, remove 2 cups of soup and process in food processer until smooth and add back to the pot. Makes about 8-10 servings.
Greens with Grapes Salad
1 cup seedless grapes, cut in half
3 cups bitter greens, such as radicchio, escarole, frisee, watercress, dandelion or a mix well washed
1-2 tablespoons of chopped red onion
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon olive oil
black pepper to taste
Place grapes, greens and onion in large bowl. Dress with the vinegar, oil and pepper. Toss gently and serve.
Braised Mediterranean Chicken with Polenta
1 tablespoon olive oil
8 chicken thighs
ground pepper
dijon mustard
2 garlic cloves, thinly sliced
1 tablesppon frech chopped oregano
1/2 cup dry white wine
3/4 cup low sodium chicken
3 small zucchini quartered and sliced into 1/2 inch pieces
2 teaspoons fresh lemon juice
3/4 cup cornmeal
2 tablespoons unsalted butter
In a large Dutch oven or heavy pot, hear oil over medium-high. Season chicken with dijon mustard and pepper. Working in two batches, cook chicken until browned on all sides, 6 to 8 minutes per batch. Transfer to plate. Pour off all by 1 tablespoon of fat and return to pot to heat. Add garlic, tomatoes, and oregano; cook until fragrant, about 30 seconds. Add wine and cook, scrapping up browned bits until almost evaporated, about 1 minute. Add broth; return chicken, skin side up, to pot. Bring to a boil; reduce to a simmer, cover and cook 15 minutes. Add zucchinin; season with salt and pepper. Cover; simmer until chicken is cooked through, 10 to 15 minutes. Stir in lemon juice.
Meanwhile, in a large saucepan, combine 4/12 cups water, scant sea salt, and 1/4 teaspoon pepper and bring to a boil. whisking constantly, slowly add cornmeal. reduce heat to medium-low, and cook whicking frequently until thickened, about 20-25 minutes. Whisk in butter. Serve chicken and vegetables over polenta.
Death by Chocolate Cookies (gluten-free!)
3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder
1/2 teasoon coarse salt (I cut this down to 1/4 teaspoon, and use sea salt)
5 ounces bittersweet choclate, chopped
1/12 cups chopped pecans or walnuts
4 large egg whites at room temperature
Preheat oven to 325 degrees. In a large bowl, whick together sugar, cocoa and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated...don't overmix!
Drop dough by 1/4 cupfuls, 3 inches apart, onto parchment lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through cooking time. transfer sheets to wire racks and let cookies cool completely. Very important step, always, with gluten-free baking. I've learned the hard way. To store, keep in an airtight container up to 3 days if they last that long!
Tuesday, September 1, 2009
Anythyme Asparagus Quiche
Real men do eat quiche! What a wonderful thing to serve a dish that seemed an impossibility to your gluten-free family and friends. The trick is in making a delicious pie crust, and it's easier than you might think. If you can make traditional pie crust using gluten-free flours, then this quiche recipe is a cinch. I recommend Domata Living Flour or Bob's Mill brands. Using Smart Balance works great instead of butter, or use a combination of half butter and half Smart Balance. Use ice water, just as in traditional pie crust, and remember that this dough will not form the same kind of crusty rim because it will not stay together the same way as wheat pie crust. Work as quickly as you can, and be sure your pie crust is well chilled before attempting to cover your pie pan. Once you've got your crust laid out, place in a 350 degree oven for about 15 minutes until the crust begins to brown. Remove from the oven, add quiche ingredients and top with parmesan cheese. Return the entire pie pan to the oven and cook for another 35 minutes until the quiche is set. Serve with a green salad and fresh fruit for a lovely brunch meal, or anytime you crave the savory, creamy texture of quiche!
Ingredients
one bunch fresh asparagus, washed, trimmed and cut into bit size slices
1/2 onion
olive oil
fresh thyme, leaves only, chopped
four eggs
half and half
white pepper
Molly McButter (1-2 tsp)
1/2 cup grated low sodium cheese
1/2 cup grated gouda cheese
parmesan cheese
Chop asparagus and dice onion. Saute onion first and add asparagus after onion has begun to sturn clear. Continue to cook both until asparagus is tender enough to easily bite. Add thyme and other seasonings. Stir gently. Remove from heat.
In another bowl, beat eggs well and add the half and halg. Add all cheese, but reserve parmesan for the top of the quiche. Place asparagus and onion mixture into pie crust. Pour egg and cheese mixture over top. Top with parmesan cheese. Bake in a 350 degree oven for 30-35 minutes, or until quiche has risen up and is set. Check by gently shaking pie in oven to make sure that the quiche does not move in the center. Remove, cool, and serve. I like to serve this slightly warm. The quiche will continue to set up and will slice more easliy if you allow it to cool to just above room temp. This will also keep in the refrigerator for several days, and is a great cook ahead recipe for a next day brunch. Just warm in oven and serve.
Ingredients
one bunch fresh asparagus, washed, trimmed and cut into bit size slices
1/2 onion
olive oil
fresh thyme, leaves only, chopped
four eggs
half and half
white pepper
Molly McButter (1-2 tsp)
1/2 cup grated low sodium cheese
1/2 cup grated gouda cheese
parmesan cheese
Chop asparagus and dice onion. Saute onion first and add asparagus after onion has begun to sturn clear. Continue to cook both until asparagus is tender enough to easily bite. Add thyme and other seasonings. Stir gently. Remove from heat.
In another bowl, beat eggs well and add the half and halg. Add all cheese, but reserve parmesan for the top of the quiche. Place asparagus and onion mixture into pie crust. Pour egg and cheese mixture over top. Top with parmesan cheese. Bake in a 350 degree oven for 30-35 minutes, or until quiche has risen up and is set. Check by gently shaking pie in oven to make sure that the quiche does not move in the center. Remove, cool, and serve. I like to serve this slightly warm. The quiche will continue to set up and will slice more easliy if you allow it to cool to just above room temp. This will also keep in the refrigerator for several days, and is a great cook ahead recipe for a next day brunch. Just warm in oven and serve.
Wednesday, August 26, 2009
Leek Coulis Pairs with Grilled Salmon or Roasted Chicken and Rice...
Okay, so you may have heard that purees are very in; this is a variation that sounds so appealing, and would go with so many dishes! Art LOVES leeks, and I have a variation on the classic potato leek soup that holds up so well as a cold soup and could be pureed that I will try that next time! I will post that later this week, hopefully! But this Melted Leek Coulis (pronouced KOO-lee) sounds so wonderful. I haven't made it yet, but plan to for my parents when we return home from mom's long stay in the hospital this weekend.
Melted Leek Coulis borrowed from Gluten-Free Girl
Drizzled atop seared salmon or roast chicken, leek coulis would also brighten up any kind of fish (halibut, artic char), or a dish of quinoa or millet.
Gluten-free boring? Doesn't have to be...and leek coulis will certainly liven up your plate. Imagine a well-roasted chicken sliced over a hill of fluffed jasmine rice, and some of this sauce with both. Who could complain about dinner?
1/2 pound leeks, white part and just a touch of the green part
1 tablespoon extra-virgin olive oil
1 small fennel bulb, fine chopped (fennel tastes slightly of licorice or anise)
2 teaspoons fine-chopped fresh thyme
1 cup heavy cream
1/2 bunch spinach, stems removed and rough chopped
1 cup grapeseed oil
1/4 lemon, juiced
Kosher salt and cracked black pepper
Wash the leeks. Drain and dry them. They are sandy, so wash carefully.
Heat the olive oil in a saucepan on medium heat.
Sauté the leeks and fennel until they are soft, about 4 to 5 minutes. Add the thyme. Cook until until the thyme is fragrant, about 1 minute.
Pour in the cream. Turn the heat to high and bring the cream. to a boil. Turn down the heat to medium and simmer the cream until it begins to thicken slightly, about 3 to 4 minutes. Add the spinach and let it wilt in the hot cream. (Don't let it sit for a long time. Maybe 2 minutes.)
Transfer the mixture to a blender. Blend to a smooth puree. Slowly add the grapeseed oil into the mixture as you are blending. When the mixture has become coulis (perfectly blended), stop.
Strain the coulis through a fine-mesh sieve, reserving some of the pulp. Add 1/4 of the pulp back into the bowl of sauce. Squeeze in the lemon juice and season with salt and pepper to taste.
Makes roughly 2 cups. Sounds so good, my mouh is watering.
Melted Leek Coulis borrowed from Gluten-Free Girl
Drizzled atop seared salmon or roast chicken, leek coulis would also brighten up any kind of fish (halibut, artic char), or a dish of quinoa or millet.
Gluten-free boring? Doesn't have to be...and leek coulis will certainly liven up your plate. Imagine a well-roasted chicken sliced over a hill of fluffed jasmine rice, and some of this sauce with both. Who could complain about dinner?
1/2 pound leeks, white part and just a touch of the green part
1 tablespoon extra-virgin olive oil
1 small fennel bulb, fine chopped (fennel tastes slightly of licorice or anise)
2 teaspoons fine-chopped fresh thyme
1 cup heavy cream
1/2 bunch spinach, stems removed and rough chopped
1 cup grapeseed oil
1/4 lemon, juiced
Kosher salt and cracked black pepper
Wash the leeks. Drain and dry them. They are sandy, so wash carefully.
Heat the olive oil in a saucepan on medium heat.
Sauté the leeks and fennel until they are soft, about 4 to 5 minutes. Add the thyme. Cook until until the thyme is fragrant, about 1 minute.
Pour in the cream. Turn the heat to high and bring the cream. to a boil. Turn down the heat to medium and simmer the cream until it begins to thicken slightly, about 3 to 4 minutes. Add the spinach and let it wilt in the hot cream. (Don't let it sit for a long time. Maybe 2 minutes.)
Transfer the mixture to a blender. Blend to a smooth puree. Slowly add the grapeseed oil into the mixture as you are blending. When the mixture has become coulis (perfectly blended), stop.
Strain the coulis through a fine-mesh sieve, reserving some of the pulp. Add 1/4 of the pulp back into the bowl of sauce. Squeeze in the lemon juice and season with salt and pepper to taste.
Makes roughly 2 cups. Sounds so good, my mouh is watering.
Sunday, August 23, 2009
Mustard Honey Drummettes
When you love hot wings and drumsticks like we do, this is such an easy, tasty meal.
Great anytime you want a wonderful finger-food meal. Gluten-free of course!
Ingredients:
1 cup yellow mustard
1/2 cup honey
3 tbsp sesame seeds
2 tbsp wheat free soy sauce or Bragg's Amino Spray
1 tbsp Heinz 57
20 chicken drummettes
dash or two of hot sauce
Mix all wet ingredients; stir in chicken, and let sit for five minutes or so. Place drummettes on foil lined cooking sheet, and sprinkle with sesame seeds. Cover wtih foil tent loosely, and bake in 400 degree oven for 20 minutes. Remove foil and let chicken brown slightly for another 5 minutes. Remove from over, let rest for a few minutes and serve. Makes 4 servings.
We served this with baked polenta and green salad with lemon and cracked pepper dressing.
Delicious.
Great anytime you want a wonderful finger-food meal. Gluten-free of course!
Ingredients:
1 cup yellow mustard
1/2 cup honey
3 tbsp sesame seeds
2 tbsp wheat free soy sauce or Bragg's Amino Spray
1 tbsp Heinz 57
20 chicken drummettes
dash or two of hot sauce
Mix all wet ingredients; stir in chicken, and let sit for five minutes or so. Place drummettes on foil lined cooking sheet, and sprinkle with sesame seeds. Cover wtih foil tent loosely, and bake in 400 degree oven for 20 minutes. Remove foil and let chicken brown slightly for another 5 minutes. Remove from over, let rest for a few minutes and serve. Makes 4 servings.
We served this with baked polenta and green salad with lemon and cracked pepper dressing.
Delicious.
Tuesday, August 18, 2009
Since Art's stroke, we have learned that we love to play games! Art has become a pretty good Rummy player, though I usually win. The other night, he beat me so bad! I got to thinking that it probably had to be a result of the amazing "Red Beans and Rice" that I had concocted for us the night before. Red Beans and Rice is a very popular southern dish, especially if you are from south Mississippi or Louisianna. The traditional recipe calls for fatty sausage, high in sodium, and rich red beans in a relatively soupy but dark sauce. "Hmmm...," I wondered. "How to make a great dish without all the fat and sodium?"
I discovered a great turkey sausage by Hillshire Farms after searching all the brands. Although it is not labeled as low fat, it actually has less fat than the Lite Turkey Sausage, and less sodium. Go figure. Great flavor and texture, too. I used one half package for this dish, cutting the sausage portion down to conserve on fat and sodium. Replacing some of the meat in this dish with veggies is a great way to pump up the fiber, add flavor and stretch the meal out, saving money, too, on an already low budget meal.
Creole Red Beans and Rice
Success brown rice, prepared according to the instructions (the easiest brown rice, and quick)
1 chopped red pepper
1 chopped green pepper
1 chopped onion
3 cloves garlic, chopped fine
1/2 package Hillshire Farms Turkey Sausage, rinsed and cut 1/3 inch on diagonal
1 tbsp cumin
1 tsp chilli powder
1/2 tsp sea salt
1 tbsp Mrs. Dash
1 tbsp olive oil
1 cup water or low sodium chicken broth
1 can sodium reduced pinto or red kidney beans
Heat oil in heavy pot. Saute garlic, onion and peppers until peppers begin to darken but veggies are still firm. Add sausage. Stir gently. Keep heat at medium temperature. Add small amount of water as the mixture cooks slowly to prevent scorching. Rinse beans well and add them and the remaining water. Stir in spices. Reduce heat. Cover and simmer for 20 minutes, checking every few minutes to make sure that mixture does not stick. Add small amount of water or broth as needed to keep mixture somewhat soupy. Add a bit of cornstarch in water at the end to thicken if you like. I like it a bit soupy to serve over the rice.
Serve 1/2 cup rice with 1/2 cup of red bean mixture. Makes about six servings. Add Tobasco sauce to suit your taste.
I discovered a great turkey sausage by Hillshire Farms after searching all the brands. Although it is not labeled as low fat, it actually has less fat than the Lite Turkey Sausage, and less sodium. Go figure. Great flavor and texture, too. I used one half package for this dish, cutting the sausage portion down to conserve on fat and sodium. Replacing some of the meat in this dish with veggies is a great way to pump up the fiber, add flavor and stretch the meal out, saving money, too, on an already low budget meal.
Creole Red Beans and Rice
Success brown rice, prepared according to the instructions (the easiest brown rice, and quick)
1 chopped red pepper
1 chopped green pepper
1 chopped onion
3 cloves garlic, chopped fine
1/2 package Hillshire Farms Turkey Sausage, rinsed and cut 1/3 inch on diagonal
1 tbsp cumin
1 tsp chilli powder
1/2 tsp sea salt
1 tbsp Mrs. Dash
1 tbsp olive oil
1 cup water or low sodium chicken broth
1 can sodium reduced pinto or red kidney beans
Heat oil in heavy pot. Saute garlic, onion and peppers until peppers begin to darken but veggies are still firm. Add sausage. Stir gently. Keep heat at medium temperature. Add small amount of water as the mixture cooks slowly to prevent scorching. Rinse beans well and add them and the remaining water. Stir in spices. Reduce heat. Cover and simmer for 20 minutes, checking every few minutes to make sure that mixture does not stick. Add small amount of water or broth as needed to keep mixture somewhat soupy. Add a bit of cornstarch in water at the end to thicken if you like. I like it a bit soupy to serve over the rice.
Serve 1/2 cup rice with 1/2 cup of red bean mixture. Makes about six servings. Add Tobasco sauce to suit your taste.
Uneeda Fajita
One of the hardest parts of eating gluten-free is trying to avoid feeling deprived. Many people comment, "What CAN you eat???" The answer is that with a little ingenuity, most anything. I soon discovered that Mexican-style foods offered some options when I use corn tortillas. I have also found gluten-free tortillas recently, though haven't tried them yet. They are a bit pricey, as are many gluten-free foods, and a little hard to come by. These can be made at home, more about that on another post. The friendly little corn tortilla, so affordable, seemed good as a choice for a nice fajita dinner this past Sunday night. I am also including the rest of the menu for you here, because it all was so good together!
Uneeda Fajita
Corn tortillas (2 per fajita)
1/2 onion, chopped fine
1 green pepper, chopped fine
1 jalapeno, sliced, seeded and chopped
Mushrooms, sliced (Art doesn't do mushrooms, so I left them out for him)
1 clove garlic, minced
1/4 cup water (may add wine, if you prefer)
1/2 c reduced fat co-jack cheese
Olive oil (1-2 tbsp)
pinch of sea salt
Saute vegetables in a tsp olive oil over medium high heat. Cook until the onions begin to look clear. Set aside.
Pour a tsp and a half of olive oil in clean teflon skillet, over medium high heat. Place one corn tortilla in pan. Add a small layer of grated cheese, top with veggies, and then a bit more cheese.
Place second tortilla on top. Wait for the cheese to begin to melt, and the tortilla to begin to get toasty, about two to three minutes. Using aspatula and your hand, flip over. Wait about another minute or so, and remove from heat onto a glass plate. Cut with pizza cutter, and serve with homemade salsa and nice tablespoon-size dollop of low-fat or fat-free sour cream as a condiment, and a small green salad with avodado slices and fresh homemade balsamic vinegarette. This recipe will make up to six servings of fajitas. Muy bueno!
Homemade Salsa
So easy to make, and so much cheaper than store bought brands! When it's freshly made it's good on almost anything. We use it as a dip for veggie, on eggs in the morning (juevos rancheros!) or on fish, chicken, even turkey burgers! The only hitch: you have to make more!
This recipe is great, simple and was inspired by my brother's salsa. Paul, quite the cook himself, is also the "king of low carb cooking"; his salsa is a bit more fiery than mine, which is mild to medium, depending on the heat of your jalapenos. For an even fierier salsa, skip the seed removal. Be sure and wash your hands well after handling hot peppers, and avoid touching your eyes after cutting jalapeno! It's a real "tear-jerker!"
Ingredients:
1/2 to 1 bunch cilantro (we like more rather than less). Wash well, dry and remove stems, using leaves only.
2 jalapenos, cut in half and seeded
2 fresh tomatoes, washed, stemmed, and quartered
2 cloves garlic, sliced
4 green onions, chopped coarsely
1 chopped dried chilli pods
2 to 3 tbsp cumin
1 tbsp chilli powder
1/2 tsp sea salt
juice of 1 lime
Place all ingredients in food processor or blender. Pulse several times until ingredients are well mixed and finely chopped with some coarse pieces, a bit chunky. Keeps in refrigerator for up to 1 week.
Variation: You may add 1/2 peaches, mangoes, or pineapple for a sweeter flavor. You may add more jalapeno, or leave seeds in for an even hotter salsa.
Homemade Balsamic Vinegarette
The easiest dressing, ever. And one of my favorites...
1 garlic clove, minced
1 heaping tablespoon Dijon mustard
1/2 cup balsamic vinegar, whisked in
Continue whisking, and add extra virgin olive oil slowly, up to 1/3 cup
Continue whisking until emulsified.
Serve over fresh greens.
Though bagged greens are so easy, buying your own green leaf, red leaf, or romaine lettuce, washed and bagged yourself, saves alot of money! I let the lettuce sit in a bowl of cool water, and then remove the lettuce after about twenty minutes. Don't pour the water off with the lettuce in it; the dirt will fall to the bottom. Dry lettuce carefully. I use paper towels. Dry lettuce will crisp in the frig; wet lettuce will wilt and turn into mush or get frost-bite. Dry and store with paper towels in Green Bags. They really do work. Find them at Bed Bath and Beyond or on-line. Much cheaper in the long run; lettuce by the bag will cost you $2.50 to $4.00 for one salad. Buy your own lettuce for $1.75, wash and store for three or more family meals!
By the way, my other favorite homemade dressing is even easier to prepare: fresh lemon juice, pinch sea salt, fresh pepper and a bit of olive oil. Toss and go!
Uneeda Fajita
Corn tortillas (2 per fajita)
1/2 onion, chopped fine
1 green pepper, chopped fine
1 jalapeno, sliced, seeded and chopped
Mushrooms, sliced (Art doesn't do mushrooms, so I left them out for him)
1 clove garlic, minced
1/4 cup water (may add wine, if you prefer)
1/2 c reduced fat co-jack cheese
Olive oil (1-2 tbsp)
pinch of sea salt
Saute vegetables in a tsp olive oil over medium high heat. Cook until the onions begin to look clear. Set aside.
Pour a tsp and a half of olive oil in clean teflon skillet, over medium high heat. Place one corn tortilla in pan. Add a small layer of grated cheese, top with veggies, and then a bit more cheese.
Place second tortilla on top. Wait for the cheese to begin to melt, and the tortilla to begin to get toasty, about two to three minutes. Using aspatula and your hand, flip over. Wait about another minute or so, and remove from heat onto a glass plate. Cut with pizza cutter, and serve with homemade salsa and nice tablespoon-size dollop of low-fat or fat-free sour cream as a condiment, and a small green salad with avodado slices and fresh homemade balsamic vinegarette. This recipe will make up to six servings of fajitas. Muy bueno!
Homemade Salsa
So easy to make, and so much cheaper than store bought brands! When it's freshly made it's good on almost anything. We use it as a dip for veggie, on eggs in the morning (juevos rancheros!) or on fish, chicken, even turkey burgers! The only hitch: you have to make more!
This recipe is great, simple and was inspired by my brother's salsa. Paul, quite the cook himself, is also the "king of low carb cooking"; his salsa is a bit more fiery than mine, which is mild to medium, depending on the heat of your jalapenos. For an even fierier salsa, skip the seed removal. Be sure and wash your hands well after handling hot peppers, and avoid touching your eyes after cutting jalapeno! It's a real "tear-jerker!"
Ingredients:
1/2 to 1 bunch cilantro (we like more rather than less). Wash well, dry and remove stems, using leaves only.
2 jalapenos, cut in half and seeded
2 fresh tomatoes, washed, stemmed, and quartered
2 cloves garlic, sliced
4 green onions, chopped coarsely
1 chopped dried chilli pods
2 to 3 tbsp cumin
1 tbsp chilli powder
1/2 tsp sea salt
juice of 1 lime
Place all ingredients in food processor or blender. Pulse several times until ingredients are well mixed and finely chopped with some coarse pieces, a bit chunky. Keeps in refrigerator for up to 1 week.
Variation: You may add 1/2 peaches, mangoes, or pineapple for a sweeter flavor. You may add more jalapeno, or leave seeds in for an even hotter salsa.
Homemade Balsamic Vinegarette
The easiest dressing, ever. And one of my favorites...
1 garlic clove, minced
1 heaping tablespoon Dijon mustard
1/2 cup balsamic vinegar, whisked in
Continue whisking, and add extra virgin olive oil slowly, up to 1/3 cup
Continue whisking until emulsified.
Serve over fresh greens.
Though bagged greens are so easy, buying your own green leaf, red leaf, or romaine lettuce, washed and bagged yourself, saves alot of money! I let the lettuce sit in a bowl of cool water, and then remove the lettuce after about twenty minutes. Don't pour the water off with the lettuce in it; the dirt will fall to the bottom. Dry lettuce carefully. I use paper towels. Dry lettuce will crisp in the frig; wet lettuce will wilt and turn into mush or get frost-bite. Dry and store with paper towels in Green Bags. They really do work. Find them at Bed Bath and Beyond or on-line. Much cheaper in the long run; lettuce by the bag will cost you $2.50 to $4.00 for one salad. Buy your own lettuce for $1.75, wash and store for three or more family meals!
By the way, my other favorite homemade dressing is even easier to prepare: fresh lemon juice, pinch sea salt, fresh pepper and a bit of olive oil. Toss and go!
The Mission:
To create delicious, nutritious, heart-healthy and gluten-free cuisine on an incredibly tight budget!
The challenges?
A very hungy husband, recovering from a stroke, who is willing to work at eating right without starving!
A gluten-free menu! (that means no wheat, no rye, no barley and no foods made with them)
Low fat--while reducing unhealthy cholesterol, I'm interested in adding healthy fats, (monounsaturated fat, such as nuts, olive oil)
Low sodium--trying to keep the sodium under 1600 mgs/day helps to maintain healthy blood pressure
Satisfying a hungry family--they are used to my good cooking, but will they enjoy the food with the modifications that I have to make?
Tight budget--so tight it makes me think my pigtails are twisted! I must not sacrifice flavor but I'm in favor of keeping to a budget! I'll have to work hard to make sure that I meet my nutritional goals while also pleasing my picky food fans!
Whew! It's going to be a challenge, but I'm up for it. I have lots to share with you, the good, the bad and the not so lovely. I also have some tips for what to get and where, so that should be helpful to you. Each week, I'll offer kitchen-tested personal recipes, and tips for healthy eating. If you face personal food challenges as we do, this information can help you, too.
The challenges?
A very hungy husband, recovering from a stroke, who is willing to work at eating right without starving!
A gluten-free menu! (that means no wheat, no rye, no barley and no foods made with them)
Low fat--while reducing unhealthy cholesterol, I'm interested in adding healthy fats, (monounsaturated fat, such as nuts, olive oil)
Low sodium--trying to keep the sodium under 1600 mgs/day helps to maintain healthy blood pressure
Satisfying a hungry family--they are used to my good cooking, but will they enjoy the food with the modifications that I have to make?
Tight budget--so tight it makes me think my pigtails are twisted! I must not sacrifice flavor but I'm in favor of keeping to a budget! I'll have to work hard to make sure that I meet my nutritional goals while also pleasing my picky food fans!
Whew! It's going to be a challenge, but I'm up for it. I have lots to share with you, the good, the bad and the not so lovely. I also have some tips for what to get and where, so that should be helpful to you. Each week, I'll offer kitchen-tested personal recipes, and tips for healthy eating. If you face personal food challenges as we do, this information can help you, too.
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