Pumpkin Yum

I have been a bad blogger.  Actually, I have been a bad chef.  My poor kitchen has been terribly neglected these past few months.  I'm almost embarrassed by the poor quality of my cooking, or more to the point, the poor level of enthusiasm I have had in the kitchen.  I need to step it up in a big way.  I think the holiday season is just what I need. 

I love holiday food.  There is something special about the traditional dishes that bring friends and families together.  I have had the opportuniy recently to cook for some friends.  Last weekend was Fakesgiving at my house.  I stuffed a turkey and mulled a couple bottles of wine.  I shall share the recipes soon, I promise.

For today I have a quick, yet delicious treat for you all.  Are you going to a party and need to contribute to the culinary spread?  Are you possitive that no one will have a dessert that is safe for your consumption?  Are you super short on time because, let's face it, the holidays are crazy?  Here is the recipe for you.

Pumpkin Pie in a Bowl

1 package of cream cheese, softened

1 can pumpkin puree

brown sugar

pumpkin pie spice

Gluten Free ginger snaps

In a medium bowl, beat together the cream cheese and pumpkin puree until creamy and fluffy.  Add brown sugar and pumpkin pie spice to taste.  Serve in a bowl with ginger snaps for dipping. 

Easy and delicious!

Eggplant Tacos

I seem to buy an eggplant, only to have it get mushy before I have a chance to eat it.  I always have big plans to make dip or some kind of pasta dish.  Yet time after time, those aubergine beauties go the way of the garbage can.  Not so today!  OK, today's specimen was on the verge of badness.  One more day and that sucker was mush.  I had to discard most of it, but there was just enough for tacos.  I'm not sure where the idea came from, but I figured I had nothing to lose trying it out.  I made them with ingredients that I had on hand, pantry spices and veggies in the crisper.  And the results?  Pretty darn good, if I may say so.  Alreay a whole slew of ideas for modification or embelishment are floating through my brain.

Eggplant Tacos

1-2 T oil (I used grapeseed due to it's neutral flavor)

1 clove garlic, minced (add more if you like)

1 t ground cumin

1/4 t cinnamon

1/4-1/2 t chipotle chili powder (or to taste)

1-2 cups diced eggplant, salted and sweated

1 small-medium sized yellow or red bell pepper

salt

Heat oil in a skillet over medium-high heat.  Add garlic, cumin, cinnamon, and chili powder, tossing in the oil to disperse flavor and toast the spices.  Add eggplant and bell peppers.  Saute until veggies are tender, approx 5-10 minutes.  Season with salt to taste.  Put filling in corn tortillas and top with sour cream and green onion. 

Other optional granishes:  fresh cilantro, diced tomato, shredded cheese

*This would also make an excellent filling for veggie burritos. 

This was such a simple recipe, but it can pack quite a punch.  It is easy to modify the spices to your own palate (mild all the way up to mouth burning goodness.)  The cinnamon gives the filling such a unique flavor.  The tacos by themselves are a great snack or a light meal.  For a full meal you can serve them with rice and beans.

Sweet summer produce

As I sit here typing, a rich chocolaty aroma has begun to permeate my apartment. Yesterday as I was walking through Traders Joe's I was nearly felled by an intense craving for something chocolate and chewy. Brownies! I needs dem now!!!!! I was unable to assuage the cravings beast last night, so I am taking care of it this morning. Gluten Free Pantry Truffle Brownie mix, here I come.

Until these darlings come out of the oven, I will share with you my recent cooking adventure.

Summer is a wonderful time in my life. Summer vacation! No school. No responsibilities. Tons of time for reading. Tons of time for cooking. I have started hitting up the farmers markets in the city. Local produce and products just seem better. Although, sadly, not cheaper. Oy. About a week ago I snagged a small batch of asparagus and a jar of sun gold tomato preserves. That's correct, tomato jam. Sun Gold tomatoes are heirloom cherry tomatoes known for their incredibly sweet flavor. I have tried it on toast, crackers, tortillas. Then I tried it with veggies.

There is a local fruit and veggie market near my apartment. The produce is not usually local, but damn is it cheap! I was digging through my fridge last week and
realized that I still had potatoes and yellow bell peppers from the market. Hmmm... red potatoes, yellow bell peppers, and fresh asparagus. What to do? It was an uncommonly chilly summer day and just shy of July 4th. Since I was heading out of town for a wedding, and therefore would miss out on all the BBQs, I thought I would make some typical BBQ foods. Chicken sausage with chicken and Gouda. Oh my yum! Veggies, roasted to perfection.

Sun Gold Glazed Roasted Veggies

One small bunch of asparagus cut into 1-2 inch pieces
1-2 yellow/red/orange bell peppers, sliced
4 small-medium red potatoes cut into 1/4 inch slices
olive oil
salt & pepper
2-3 heaping teaspoons of Sun Gold preserves

Preheat over to 450 degrees. Put all chopped/sliced veggies into a large zip lock bag. Drizzle with olive oil. Season with salt and pepper. Add 2-3 teaspoons of preserves. Seal the bag and shake to distribute. Spread veggies on a cookie sheet and place in the oven. Roast in oven until veggies are soft.

nom nom nom!!!

On Sunday night my mom and I made a little slice of heaven. Actually, we made an entire pie tin full of heaven. Key Lime Pie. Yum!!! The recipe is off of the bottle of key lime juice (Nelly & Joe's, I think). It is something ridiculously easy like 3 egg yolks, one can of sweetened condensed milk, and 1/2 cup key lime juice. Mix it up, pour in crust. Bake for 15 minutes at 350 degrees. Let stand 10 minutes. Chill. So freaking simple.

We made a double batch. Mom used her evil premade gluten filled crust. I made a crust out of the Trader Joe's Gluten Free Ginger Snaps. Oh. My. God! It was so good! I definitely recommend using them for your graham cracker style pie crusts. I think I may try it for cheese cake topped with lemon curd. ::drool::

I once again enter into the world of the living

School's out!!!!!!

That means I finally have time for...everything. I can start cooking again. Yay! The farmers markets have started up this month. I can spend hours trolling through my cookbooks for "must try" recipes. Fresh fruit and veggies can once again become a staple in my diet. (I have been eating horribly for the past month or two!)

Now that I have some time, and I am out at my parents' place where they have a great big kitchen, I decided to bake this morning. I had blueberries and wanted to use them. What to make? Blueberry-Cardamom Coffee Cake!

In theory this was a great idea. Juicy blueberries, spicy cardamom. Yum! The result? Not good. My idea was not the problem, the flour was. I decided to try the Trader Joes GF Pancake and Waffle mix. On the side of the bag is a recipe for coffee cake. Simple. I would just doctor it up a bit.

After this morning's efforts I have decided that Trader Joes needs to keep working on their baking mix formulas. I have now tried both of their mixes (the other being the brownie mix.) Both have resulted in extremely dense, oddly textured baked goods. I am not pleased. This makes me sad. I was really hopeful that these mixes would be good. Alas, not so much. Oh well, they have so many other great products. Guess I will just stick to Pamela's for a quick fix and Kinnikinnick pastry mix for other baking endeavors.

Live and learn, I guess.

Happy misfortune

On Friday I was all geared up to meet a couple of my girlfriends for happy hour with their co-workers. I have been adopted by the staff at her school since my co-workers are lame not interested in such an outing. After fighting traffic for an hour (yes, Chicago rush hour is HORRIBLE!), I arrived at the usual bar. It was empty. What the? Thank goodness for cell phones. I called up one of the gals and was informed she was hopping in the car and heading to Ohio for the weekend. Oh. She then told me my other friend was not going to happy hour AND it was being held at a different location this month. Well, gee, thanks for the heads up.

Oh, well.

I decided not to hop back on the Kennedy (Oy! The traffic.) and took side streets toward home. Since I was not going to indulge at happy hour, I thought I would indulge in some tea at my favorite tea place. I started chatting with the owner, Tanya, and... what's this? Your menu of crepes is gluten free? How did I not know this??!?!?!!? Oh, indulge, I did. One very large gluten free crepe filled with brie, green apples, caramel and brown sugar. Heaven!!! Tanya is a fellow gluten free eater, so the food is safe and delicious. Sweet crepes, savory crepes. All good enough that no one would know they are gluten free (it is not stated on the menu.) So for any of you who are in Chicago, head over to Tea Essence for some crepes and fabulous loose leaf tea. Try the Masala Chai latte made with Chocolate Almond milk. Yum!

17 desserts for us!

A friend of mine, who is not GF but ultimately cool, just sent me a link to a food blog. The topic? Flourless desserts for Passover. Now, I am not Jewish, so the religious implications to not apply, but flourless? Oh yeah. Most of the recipes are truly GF. One or two just need slight modifications. Really, though, who needs to bother with the modifications when they can just stick with the Chocolate Walnut Cookies? Yum!

Meme a go-go!

Nuttymeatfruit tagged me for this short, yet incredibly difficult meme...

Six words to describe my essence:

- loving
- comfortable
- warped
- romantic/idealistic
- hopeful
- creative

I think these all fit me, and they are in no particular order. eh?

Who shall I tag? Abby O. Welcome to my blog!

Cookie delight

Today I ate a cookie.

No, not one of those pieces of cardboard that masquerades as a cookie. A REAL cookie. My aunt, who is one of my favorite people, joined us for Easter dinner. This is not a common occurrence. She prefers to stay at home with her family instead of doing a big extended family deal. Well, this year she decided to join us. The day before she called me.

"I'm at the bakery, what do you want?"
Um, the bakery? But I can't eat baked goods.
"No, no. I am at Rose's Bakery in Evanston."
OMGOMGOMGOMGOMGOMG!!!!

What is Rose's, you ask? Why it is the new wheat-free, gluten free bakery located just north of Chicago. I have never been there, but have heard wonderful things. It turns out that the raves are well earned. She showed up with a LARGE bag full of gluten free treats. I was able to eat a cheddar herb dinner roll with my ham. I indulged in an almond biscotti (with a hint of cayenne) with my cup of chai. Today I ate cookies. A sugar cookie for lunch. A double chocolate chip cookie after school. (I let one of my favorite students taste it and she thought it was amazing. She is a 7th grader with a discerning palate.) This evening I had my first oatmeal cookie in over two years. Oatmeal Chocolate Chip with Craisins and Walnuts. Oh. Holy. God. Amazing!

Check out their website. Soon you will be able to order from them online. If any of you live in the area, they also have a cafe. Check out the menu on their site. I absolutely have to go there soon. Pizza! Sandwiches! Artichoke dip!!!

And people said there are no good places to eat out gluten free!!!

Sliding off topic...

I love to read. I devour books faster that I do chocolate. Shocking, I know!!! Well, just yesterday I was perusing a book blog and saw someone combining my two loves: gf food and books. Not just any books...romance. Yes, I admit it, I read trashy romance novels. They are among my guilty pleasures: romance novels, bad sci-fi, and stinky cheese. I wish I could be a talented enough writer that I could consistently merge my two loves, but let's face it, I'm not. I will be considerate and not inflict upon you my poor taste in literature. If you do happen to enjoy some romance in your reading (not just "trash novels" as my mom calls them, but chick lit and urban fantasy, too) feel free to come on over and take a peek at my book blog. It is new. Just a wee little fledgling of a site, but soon it will blossom and grow into a wondrous and all-consuming....ehem. Sorry, too much romance. Anyhow, take a look. Let me know what you think (I designed the header myself!) For those of you like my mom, just shake your head sadly at my apparent lack of literary discernment.

Days of affirmation

So often those of us with restricted diets spend our days feeling as though we are beating our heads against a wall. Co-workers or family members ask us, "What's the big deal if there are croutons on your salad?" Restaurant workers hear gluten-free and translate that as sugar free. We get suffer the eye rolls, the blank stares, and the not-so-quiet grumbling about picky eaters. It can be frustrating and disheartening.

Then there are those days that seem to reaffirm that what we are doing is correct. We are healthier, happier, and (hopefully) educating those we interact with in a positive way. Today has been one of those days. It was almost as if people were put into my path for a reason. It started with my annual trip to that special doctor all women should go to. (Sorry guys!) The nurse who was conducting the pre-exam inquisition asked about medications. I, of course, mention I am on a gluten free diet. Not a medication, I know, but it is information I feel all of my doctors should know about me. The nurse starts telling about this show on the Discovery Channel she saw where the boy had Celiac. Go Discovery Channel!!! After leaving the doctor's office I decided to treat myself to lunch. I am on Spring Break, why not! At the Milk & Honey Cafe I patiently stood in line expecting to receive the blank stare when I asked about their menu. No such thing! I was assured that both the soup (made on site) and the chicken salad were safe for me to eat. Oh man, they were good. Washed down with a glass of fresh made lemonade, I almost felt like it was summer time. Here's the strange one: somehow I struck up a conversation with the woman at the table next to me. The cafe's baked goods were mentioned, and I simply said I could not eat them. "Oh, do you have Celiac?" I think my eyes almost popped out of my head. Her son was just recently tested for Celiac. No way! We talked a bit about it, and I think I was able to set her mind at ease. I was feeling so good after that I decided to stop at the chocolate "boutique" down the block. The gentleman working there (who was quite dishy, by the way) pointed out the truffles that were gf, and mentioned that the rest of the truffles were made with glucose syrup "which I know is derived from wheat." I thought I might cry. He actually knew about the origins of glucose syrup (which I know is controversial as to whether there is in fact any gluten in the stuff....anyone know?) I walked out instead with a cup of Almond Milk. No, no, not the kind you are thinking of. They have a special chocolate drink with that name: hot cocoa made with white chocolate and almond puree. Oh. Holy. God.

The day has continued like this. Grocery shopping during the day is fun because you can call food companies about there products while you are in the store. My local grocers made me deliriously happy by now carrying Thai Kitchen's panang simmer sauce. I called. It's safe!!!

More and more these days people know about Celiac and gluten free eating. The number of individuals being diagnosed is skyrocketing. It seems as if everyone knows someone living gluten free. We are not mainstream yet folks, but there appears to be a light at the end of the tunnel. Not sure how long it will take us to get there, but we will. Oh yes, we will.

Inspiration, part 2

I was browsing through the site ChronicBabe.com and saw a section calling for inspiring stories. I asked myself: who has inspired me to think beyond my chronic illness? It came to me in a flash. I knew exactly who it was. I sat and started typing. Well, I kind of write the way I talk. Excessively. My word count was slightly over double what they were asking for. Oops! But I don't want to cut anything! Well, this is when having your own blog is great. So here is a (very) slight departure from the usual posting. I also challenge you to ask yourself who or what inspires you. Please share either here or in your own blog. (If this is just too long, hop on down to my previous post. Thar be a recipe!)



It is often easy, as an individual with a chronic illness, to find yourself focusing too much on the limitations of your disease. We zero in on the symptoms and all those things we used to love, but can no longer partake in. In October of ‘06 I was diagnosed with Celiac Disease, an auto-immune disease whose only treatment is through a strict gluten free diet. You grieve. You mourn the loss of all those foods you once loved: croissants, crab rangoon, Wonder Bread, Mac n’ Cheese, and pizza from D’Agostino’s. Gone are the days of easy meals and worry free dining out. You have good days where you feel empowered by your new choices. You research, you take control. And then you crash and throw yourself a little (or big) pity party.

I find that it is typical to overlook the benefits and the positives in the situation. I generally eat healthier meals. I can have more energy. I don’t hurt. I have tried new foods and recipes that had never entered my diet before. You focus on the negatives. Food costs 2-3 times more money. Shopping trips are lengthy due to the insane number of labels you need to read. Why can’t I just eat that frozen pizza??!?!!? Then there are those moments when a single individual puts it all into perspective. Celiac Disease is not the end of the world. It is a challenge. One that I intend to live up to.

You see, I am a teacher. Every week I teach music to nearly 700 students in grades preK through 8. There are moments of discovery and joy. There are moments of frustration and anger. Basically, it is your typical teaching job. In the past three years I have seen nearly a dozen children diagnosed with diabetes. I see them struggle. I see them grieve. I see my situation reflected in their eyes. I know what they are going through.

Ironically, though, it is not these children who have inspired me. Absolutely, I am proud of them. It is a difficult thing to go through. But I have another student, "Joe." Joe transferred into our school last year during 4th quarter. Right away he stuck out: his style was different, he had that swagger my students were missing, he exuded attitude. Not in a bad way, but in a way that was different than his new classmates. If a child transfers in when they are a 7th or 8th grader this often raises a red flag for teachers. Why are they changing schools now? An 8th grader is not required to change schools if they move. Most parents of 7th graders lie to the school system and say they still live at their old address. We know this. It is the unspoken way of things. So when Joe transferred in near the end of his 7th grade year, eyebrows were raised.

Things did not start off well for Joe. Assignments were not completed, grades were abysmal. Teachers started saying words like "lazy," "trouble," "problem." He was getting labeled and you could see his swagger wilting. School started back this past fall, and that is when I finally heard the word I had been waiting for: disability. You see, Joe was 13 years old and could not read. If you stopped to talk to him, you could see the eager boy hiding behind the attitude. He may have transferred in as a 7th grader, but he was attempting to make a new life for himself. He was walking away from gangs, from the only life he knew. He was desperately trying to start over and so many of the adults were not giving him a chance. His heart was in the right place. He used manners that none of his classmates possessed. When you took the time to talk to him, and to really listen, he was an articulate young man. I could see his potential. I could see him trying day after day to make that change for himself. Imagine every single class you are in, struggling to do something as basic as make sense of the words on the page. It was humbling to see how much he wanted that new start.

Since the beginning of this school year, Joe has finally been diagnosed with a learning disability and his IEP (Individualized Education Plan) has been developed. He has worked so hard to turn the words lazy and trouble into diligent and determined. He is starting to win over the staff. It is an uphill battle with some, but I have faith he can do it. I know, because he shows this to me every day. He is now in an after school leadership group that I run. Honestly, it is a group to help develop decision making skills in some of our at risk kids. He was the first to sign up. He is the first to arrive each week. He was the first to truly open up and share. He told us about his brother who is in juvie. He shared about "his boy" that was killed in a drive by. He proudly stated that, while he had five F’s on his report card 1st quarter, he only had two for 2nd quarter. He has come so far. He has made amazing strides in the right direction. He has had a taste of success and is not going to let that get away from him. He is my inspiration. To overcome so much and to keep trying so hard is an amazing feat in any person, but to do this while in the throws of adolescence? Unbelievable.

He told me his goal is to stay alive and graduate. Well, last week he took an entrance exam at the high school he wants to attend. When I asked him how it went I thought he was going to cry and throw himself at me. He had passed. To see this "lazy," "troubled" boy take such pride in his academic achievement reminded me that no matter how challenging my diet may seem, there is a way to make it work. If a child with a learning disability, who cannot read and grew up in a neighborhood filled with gangs and crime can overcome his hurdles, I can find food that does not contain gluten. In comparison my hurdles are little, how about yours?

Inspiration

In an effort to inspire myself to post more often, I have done a bit of a makeover on my blog. New layout. A header from my own photography. New colors. What do you think?

I think it is important to find inspiration where you can. Our sources of inspiration need not be big or dramatic. Often times, the simplest things or moments can impact us the most. It can be the small indulgences that lift our spirits. During this time of year, when the cold and darkness seem to become just too much, where do you find inspiration? What helps you to lift your spirits when it seems the snow will never end?

My inspiration can come from the simple things:

-chocolate (Yum!)
-music

-photography

-laughter

-rubbing my kitty's belly

-good food

-smelling good (perfume, baby!)

-the sun on my face

-a cup of tea

Other times my inspiration comes in a more complex form:

-sitting on the beach, listening to the sounds of the ocean

-seeing the light of discover in the eyes of my students

-good conversation with someone I care for

-other food bloggers (yes, all of you!)

-my mom

-friendships

-brainstorming with other fine arts teachers

-witnessing the love between two people

One source of inspiration that I have is my family. Not just my mom, dad, and brother. I come from a large (and usually crazy) extended family. Mom is one of seven kids, Dad is one of six. There are about 25-30 of us in my generation. We are all very different. There are small business owners, teachers, contractors, housewives, office workers, secretaries, retail workers, and everything in between. One person in my family who went down her own, unique path was my aunt. For a number of years, she and my uncle owned a restaurant in Colorado. It was situated half way up on one of the ski slopes in Snowmass. Vacationers and weekend skiers alike would take the lift to the top of the mountain. Half way down they could stop at Sam's Knob, a small plateau upon which their restaurant was located. My aunt and uncle offered healthy, tasty fare, perfect for the Colorado lifestyle. After a while, demand for their recipes became such that, after much work, my aunt released a cookbook full of recipes from their menus.

This was many years ago. I had nearly forgotten all about the cookbook. Around Christmas time, when I was doing some gf holiday baking, I came across a copy of the book at my parents' house. I admit it. I stole it. It is now sitting here next to me. Mom will never know. As I looked through the recipes there is an overall simplicity and healthfulness in the selection. Then I see it, the recipe I must make. Since going gluten free I have desperately missed indulging in a morning scone. Flaky, slightly sweet, with a moist inner crumb. Oh yes, this would be the first one I would try. They were wonderful. Being my aunt, she used a light hand with the sugar, so I may use a bit more next time. Otherwise these lightly sweet biscuits are fantastic.

Fruit Scones

from Food With a View by Patti Dudley

2 C gf flour mix (I used Kinnikinnick pastry mix)

1/4 C sugar

1 1/2 t baking powder

1/8 t salt (omit if your gf flour mix contains salt)

6 T cold butter

1 egg

1/2 C heavy cream

2/3 C fruit or nuts (I used pecans and dried blueberries)

Preheat oven to 375 degrees. Combine flour mix, sugar, baking powder, and salt in a mixing bowl. Cut in the butter until crumbly. In a separate bowl, whisk the egg and cream together, and add to the flour mixture. Stir just until combined. Stir in the fruit and/or nuts of your choice.

On a lightly greased baking sheet, spoon out the mixture, spreading it into a 9-inch circle. Score into 10 wedges. You may also use an ice cream scooper to scoop individual scones directly onto the baking sheet. Bake 20-25 minutes, or until browned.

Cut into wedges and serve with sweet butter and jam if desired.

For a truly inspiring moment, put your feet up and eat these with a hot cuppa tea. Cozy relaxation. That is the ultimate inspiration.

God, that was easy

Sometimes eating gluten free is just too damn easy. Seriously! So often our meals are complicated or involve unique ingredients or substitutions. It takes time, planning, and sometimes even luck.

Then there are those meals that are just...easy. So simple we tend to overlook them. Naturally gluten free and adaptable to whatever you have on hand. I made one of those meals tonight. Once upon a time, I was a vegetarian. For three and a half years I ate no meat, no meal made with stock made from meat, and no gelatin. I made sure to eat healthy, but finally was forced to reintroduce meat into my diet when even the iron supplements did not alleviate my anemia. (Uh, hel-LO! Should we maybe have been tested for Celiac back then?) Anyhow, even back in my veggie days I was not a fan of tofu. Ew! I just did not like it. I thought it was rubbery, tasteless. Needless to say, I never had tofu prepared well. Fast forward to today, tonight, in fact. Our super easy, stress free gluten free meal: the tofu scramble. I have made friends with tofu. When prepared well, it can be divine. It can also be incredibly easy. Crumble it up, spice it up. dress it up. A full meal in 15 minutes.

Curry Tofu Scramble

adapted from 101 Cookbooks

3 T olive oil

2 t curry powder

1/2 large sweet onion, sliced

2 small-medium tomatoes

1/3 cup raisins

1 cube extra firm tofu, crumbled

2 large handfuls of baby spinach

1/3 cup slivered almonds

salt and pepper to taste

Add the olive oil to a big pan over med-high heat. Stir in the curry powder, and then quickly add the onions. Stir in onions, salt, and pepper and cook until the onions soften. Stir in the tomatoes and raisins, cook them for thirty seconds and add the tofu and spinach. Stir until the tofu is combined with the other ingredients and the spinach wilts. Remove from the heat and stir in the almonds. Taste and add more salt if needed.

Nirvana

Soft, fluffy, moist, bendable. These are all words to describe the bread that I have missed for the past year and a half. French bread, Wonder bread, pita bread. All of gone in a moment. I thought that the rest of my life would be spent eating dense, brick-like crmbling loaves that are only edible after toasting. NOT ANY MORE!!!

One of my girl friends recently bought a condo. Upon moving in she realized the previous owner had left behind a handful of small kitchen appliances. She offered them up and I marched home with a bread machine. I was so excited. Easy bread!!! I was cautious, though, and checked out the advisibility of using a previously used bread machine. Poop. Looked like a no go. At that point I was so excited about using the machine that it became imperative I buy one for myself. Out to the store I went. After three stops with no bread machines in sight, I began to despair. Target was my last hope. I looked through thr kitchen ailse three times before I saw one box sitting on the bottom shelf. The clouds parted, a light shown down from the heavens, and a choir of angels began to sing. Not only was it a bread machine, it was the Breadman Ultimate Plus.... with gluten free setting! I grabbed the precious and ran home.

After priming the machine per the directions in the manal, I was ready to bake me up some bread. Woo!!! I did a bunch of research. I read posts all over the internets. Finally, I decided to just go with the Gluten Free Pantry Favorite Sandwich Bread Mix. Um, it might be someone's favorite if it is made in the oven, but that mix is not made for my bread machine. meh.

Bread machine, take two...

This time I decided to do something I had never done before: buy the 800 different alternative flours and xantham gun to make the bread truly from scratch. After doing some more research I settled on this recipe that was posted on ByTheBay's blog. I scooped and measured the five different flours. I ground the whole flax seed into meal in my mortar and pestle. I put the wet ingredients in first, topped them with the dry ingredients and made a little well for the yeast. I closed the lid, engaged the gluten free setting, and prayed. "Please," I beseached, "I just want it to be better than the previous loaf." A little over and hour later (yes, the cycle really is that short!) a beeping was heard throughout my apartment. I removed the loaf from the pan and set it out to cool.



I will admit, I can never wait for a baked good to cool completely. I always sneak a slice. This time I decided to try the first bite sans butter or any other topping. Oh. Um. WOW! I very nearly did cry. The flavor was perfection. The texture is amazing! Remember those adjectives I mentioned before? Soft, fluffy, moist, bendable. This recipe provides all of this! When it comes to a sandwich bread, I will never try another recipe again. Ever. I am sold. So here it is, the bread recipe that might make you cry (very slightly adjusted by me):

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

1/2 cup brown rice flour

1/2 cup sorghum flour

1/4 cup quinoa flour

1/4 cup tapioca starch

1/4 cup cornstarch or arrowroot starch

1/4 cup flax seed meal (ground flax seeds)

3 teaspoons xanthan gum

2 teaspoons active dry yeast

1 teaspoon salt

2 eggs

2 additional egg whites

1 cup water, room temperature

2 tablespoons vegetable oil

2 tablespoons honey

2 teaspoons apple cider vinegar

Put all of the wet ingredients into the bread machine pan. Gently layer the dry ingredients on top of the wet. Do not mix! Create a small well in the middle of the dry ingredients and place the yeast in the well so that is remains dry. Place the pan in the bread machine. Close the lid and set the machine to the gluten free setting or the quick rise setting. Press start. That is all.

If the loaf turns out to be too dense or if it falls, try redicing the water by 2-3 T. You can slice and freeze this loaf, but there is really no reason. This bread was still just a fresh the next day. Speaking of which, I need to go have a slice, untoasted and with no topping. Yes, it is just that good!

Super easy Quinoa cookies

So I headed out to my parents' house for a day of holiday baking...and I made one cookie. Mom kind of took over the kitchen, making gluten-y baked good. Ah well. These are pretty darn good, and really, how many cookies can one Diva eat?


I have been wanting to try baking with quinoa. I love cooking with quinoa, and what a great way to inject some healthiness into your dessert? This recipe is actually off the back of the box of Quinoa Flakes. I figured I would try it as written since this was my first foray into quinoa baking. The verdict: Yum-o (to quote the cooking lady on my TV right now.) So here you go...

Crispy Quinoa Cookies

1/2 cup honey

1/3 cup brown sugar

1/2 cup margarine

1/2 cup peanut butter

1/2 t vanilla

1 cup rice flour

3/4 cup Quinoa Flakes

1 t baking soda

1/4 t salt (optional)

1/2 cup nuts or chocolate chips (optional)

Heat oven to 350 degrees. Beat honey, brown sugar, margarine, peanut butter, and vanilla in medium bowl until creamy. Combine rice flour, quinoa flakes, baking soda, and salt in a small bowl (or just dump it all on top of the wet mixture like I did!) Add to mixture and beat until well blended. If desired add nuts and/or chocolate chips. Drop by rounded teaspoonfuls about two inches apart onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Cool one minute before removing from cookie sheet.

I found that they seemed to bake much faster that the time given. Then again, that could have been due to my parents' old, wacky oven. While these are not a real holiday cookie, it is still a fantastic addition to our gluten free baking repertoire. If you miss oatmeal cookies and don't want to risk a reaction to oats, this is the way to go. They are not exactly the same, but are pretty darn close. Enjoy!

Holiday comfort

There is nothing that is more indicative of the holiday season than the smell of cinnamon, nutmeg, ginger, and clove. The aroma permeating the air, wafting from a freshly baked pie or loaf of bread. The scents wrap themselves around you like a thick down blanket. Warmth, security, contentment.

At this moment my kitchen is a mess. It is in a bad way. I was sick for nearly two weeks. This is the fallout that occurs: too much garbage, piles of unwashed dishes, lots of yuck. But my appetite has returned with a vengeance. What to do? Slow cooker! Someone over on livejournal posted a rough sketch of a recipe the other day that had snagged my interest. Yesterday I wiped out the slow cooker and dug out the Pumpkin Pie Spice. Mmmmmm... Pumpkin Pie Spice. After playing around with seasoning amounts, here is the result:

(Picture coming soon...as soon as blogger quits being a punk!)

Pumpkin Rice Porridge

8-9 cups milk
1 1/2 cups packed dark brown sugar
3 T pumpkin pie spice
1 can pumpkin puree
3 cups rice

Put the first 4 ingredients in your slow cooker. Mix to blend completely. Add in the rice. Cover and cook. (I set it on high for 6 hours.) Occasionally mix to ensure even cooking.

Hint: I used a Reynold's Slow Cooker Liner. These things are lifesavers! Cleanup is a breeze. I can't imagine how horrible it would have been without the liner. Some much scraping! Instead you just lift it out and throw it away.

This is truly a porridge. Thick, dense, slightly sweet. Yum! It has a consistency similar to a bread pudding. The only problem is that it makes a HUGE batch. I am going to have to try making it much smaller. I may try it with a slightly higher ratio of wet ingredients. If you play around with it, please let me know the results. Hmmm...I wonder how it would taste warm and topped with maple syrup?

Kick start

Well...I've sure been a slacker here. I have definitely fallen down on the job in terms of posting recipes and such. It's not that I have not been cooking (I have, just not much.) I have just been busy and stressed and slightly uninspired. I need to get back in the swing of things.

In an effort to get the ball rolling I am asking for your help. We are well and truly into the holiday season. I am planning on doing some holiday baking with Mom tomorrow. Since I intend to share the cookies with you all (um, the recipes), I thought I would expand this a bit. If you have posted or are planning to post any holiday baking recipes, please let me know. Drop me a comment and include a link. I will put them all into one post. Kind of a round up, but more like a really convenient place to look for a bunch of gluten free holiday goodies. Cookies, cakes, candies, whatever sweet stuff you are concocting to celebrate the holiday (Christmas, Hanukkah, Kwanzaa.)

Now to pick out the recipes I plan to make. And I think I need to play with my dog. He has been trying to snag my attention at the most inopportune times: while I'm on the phone, as I try to do work, as pictures are being taken...

I recieved a response

I was quite surprised this evening when I checked my email and saw that the editor from the Seattle Times responded to my email regarding their article (see my last post.) Here is what she said:

Thank you for sharing your concerns about the recent "Survival Guide for
Holiday Hosting" story. We realize now that we should not have included
"gluten-free" as an example in the "Diva" category, as a gluten-free diet
often is a medically diagnosed need, not a choice. On our website, we have
changed that sentence to say: “The Diva has driven us crazy with high-maintenance demands like special diets and fresh towels every day.” In past articles, we have taken great care to address the importance of gluten-free diets, and have even printed recipes for those needing alternatives. That said, your note
is a good reminder that we need to stay mindful of this issue.

Thanks again.
Colleen McBrinn
The Seattle Times
Weekend Living Editor
206/515-5655

While this does not completely make me happy ("special diets" can still be medical necessities), it is nice to have what I said recognized.

Please send a response!

I haven't poked around yet to see if any of you have posted this as well. Just in case, everyone needs to read this article and respond to the journalist (and even her editor.) She wrote an article printed in the Seattle Times about "Surviving the Holidays". She labeled different kinds of guests. One, "The Diva", included guests who eat vegan and gluten free diets. Yes. Because we have a choice. Her ignorance astounds me. That fact that her editor let this be published is even worse. Both the journalist and the newspaper need to be made aware that this attitude is unacceptable. Perhaps it is a matter of not being properly informed. But if that is the case, they have committed a major journalistic faux pas.

http://seattletimes.nwsource.com/html/living/2004018439_guestetiquette17.html

I just sent off this email:

Dear Ms. Tsong,

I was rather disturbed after reading your article regarding house guests and surviving the holidays. In the article you listed a handful of guest stereotypes. One in particular, The Diva, is grossly unfair and inaccurate. You have lumped together individuals who make excessive personal requests (fresh towels) with people who are on specialized medical diets. I can understand your frustration over a guest whose requests inconvenience you for no other reason than that they prefer things done a certain way. However, I cannot understand or accept that you would open your home to someone and then begrudge them that fact that, if they were to eat a certain kind of food, would be ill for the remainder of their visit.

The Gluten Free diet is not a fad diet. It is not something a person adopts by choice, but as a matter of medical necessity. For those of us who live with Celiac Disease (a genetic auto-immune disease that attacks the small intestines) a gluten free diet is THE ONLY course of treatment. We cannot pop a pill and eat your stuffing and pies. Would you vilify a guest who lives with peanut or lactose allergies? While they may have more immediate and outwardly visible reactions (vomiting, anaphylactic shock, etc.), a person with Celiac can have intestinal damage that may take 3-6 months to heal. This can occur from just one mouthful of gluten-filled food. This damage (and the resulting mal-absorption of nutrients) can lead to such long-term problems as bone density loss (osteopenia and osteoporosis) and lymphoma. Please do not diminish such serious health issue by referring to them as Diva tendencies. Not only is it rude, but it illuminates your ignorance on the topic.

Shannon Mueller
Celiac Disease
Gluten Free since Oct. '06

The journalist's contact information is listed at the bottom of the article. Let's see how large of a presesence we can make known!