Thursday, August 23, 2012

Chicken Curry with Rice

When I was a child this was a staple in our household. So I am partial to the way my Mom makes it vs. what you get in an Indian restaurant. That being said, I'm open to experiment.

Cook 1 cup of brown rice in 2 cups of Chicken broth.  If store bought, watch out for MSG and secret gluten.


Ingredients:

4 Tablespoons butter
2 Tablespoons oil
2 large onions diced
4 cups of finely chopped celery
1 minced jalapeno, optional if you want it mild
2 Tablespoons ground Coriander
2 Tablespoons ground Cumin
1 teaspoon ground ginger
1 teaspoon mustard powder (if you have it, if not don't worry)
2 teaspoons turmeric powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cinnamon
1 lb of boneless Chicken, or 2 lbs of thighs and drums (do not cut up)

Get all the spiced together in a small dish.  Cut the chicken against the grain, into small pieces, so it shreds when it cooks.  Start by sauteing the onion in the fat until just starting to brown.  Add the chicken or chicken pieces and cook for a few minutes.  Add in the celery and jalapeno and saute for a few more minutes.  Add spices and stir for one minute before adding in 2 cups of the broth.  Bring to a simmer and cook with the lid cocked for 20 minutes.


Juice from 1 lemon, optional, put in at the last minute for a bright, fresh, taste.
To temper the spice, top with sour cream.

Serve over rice, serves 4-6.

Monday, August 20, 2012

Canning Tomatoes

About 8 weeks ago, I used the last of our tomatoes I had put up last summer. We had been conservative in our use of them for the last few months. Typically I like to plan on using 2 quart jars a week when we are not in Tomato season (August through October). That's 54 jars a year to put up. But anyone who has canned tomatoes knows it is a labor of love. There is nothing like that bright, fresh taste (way better than store bought) come mid February.

Well, since losing our farm I had given up on the idea of canning for this year. And yet, we managed to work out a deal of Tom helping out on a friend's farm (she also grows without chemicals) in exchange for "seconds" or stuff that she doesn't sell at the markets. We put up 18 jars of diced tomatoes and 1 of juice. To be fair the quarts of diced tomatoes are half juice anyway so I don't worry about putting up juice, but this was the leftover juice from dicing them.
































What you will need:

A water bath canning system
Jar Tongs
Funnel
Ladle
Serrated Knife
Chopping block
2 large bowls
Mason jars, lids, rings-quart size
Stock pot

Lots of fresh, ripe Tomatoes
Lemon Juice
Salt

Start by bringing water to boil in the stock pot.
Fill one side of your kitchen sink with cold water and ice cubes.
Blanch the tomatoes in the boiling water for 30 seconds to one minute. Then straight into the ice bath. When you are finished blanching, dump the water. This will keep your kitchen from staying hot, since it is August.
Start the canner water boiling. Know where to fill the water to by placing the jars in while empty and filling everything up to 3 inches above the jars. When you remove the jars, dump the water that accumulated in them.

While that comes to a boil:

Peel, core, cut out bad spots (use your sense of smell), and dice tomatoes into one the large bowls, into the other put your tomato waste.
When the water bath canner comes to a boil, dunk each of the quart jars to sterilze them.
In a separate pot put your lids and rings onto a simmer until ready to use.
In each clean and sterlized jar, put 2 Tablespoons Lemon Juice and 1 teaspoon salt.
Fill with diced tomatoes to 1 inch from top.
Use a knife to remove air bubbles.
Wipe rims and secure with sanitized lids and rings.
Lower jars into boiling water bath, and when water returns to a boil, boil for 1 1/2 hours. I like to do this with the lid on, on a lower temperature. It keeps my kitchen from heating up so badly and the water from evaporating.
Remove Jars and let cool.

I've had trouble with siphening.  Where after I remove the jars the tomato juice bubbles out over the rim.  This is due to not enough head space (allegedly).  And it can prevent the seals from sealing.

Be careful about using ceramic top stoves to can.  Make sure it is alright, I've heard stories of stove tops cracking.

Saturday, August 18, 2012

Gluten Free Eating Guidelines

Found this post today from The Gluten Free Society.  This is a very comprehensive list of all things to avoid for a truly gluten free diet.  Just click on the link to view.

Guidelines for avoiding Gluten (unsafe ingredients for gluten sensitivity)

Thursday, August 16, 2012

Porotos Granados, Chilean Bean Stew


As a bean enthusiast I was excited to try this recipe.  I found it on-line while researching Chilean food.  The recipe itself is easy enough, but I was disappointed in the blandness of the dish.  Add to that, it really just tasted like weak vegetarian "chili."  But it used our garden's bounty and provided us with something for a few dinners. 

Even though I thought I'd probably not make this again, it turned out Tom loved the recipe.  And with some Louisiana hot sauce I thought it was incredibly delicious.

2 1/4 cups (1 pound) dry beans, preferably Cranberry beans.  Rinse and sort and soak overnight in 6 cups of water, or just start cooking till done, about 2 hours either way.  Cooking in the soak water does make them extra gas inducing but it imparts a creaminess and flavor you can't get otherwise.

1 cup chopped onion
3 tablespoons oil
2-4 cups of squash, seeded, and peeled if necessary
2-4 cups of fresh or frozen corn kernels
2 hot chilies, minced
4 teaspoons Paprika
2 teaspoons cumin
2 large tomatoes, diced
4 Tablespoons chopped fresh Basil
1 teaspoon salt

In a stock pot saute the onions in the oil over medium high heat till almost translucent.  Add in the squash, corn, and peppers and stir for a few minutes.  Throw in the spice till heated (1 minute), then add the tomatoes and beans.  Simmer till squash is tender, turn off the heat and add the basil and salt.  This works as a stand alone dish, or served over rice or polenta.



Wednesday, August 15, 2012

Summer Garden Salad

One of the easiest things to prepare and keep in the fridge for quick healthy eating, bursting with garden freshness.

Tomatoes
Cucumbers
Green Bell Peppers
Red Onion
Red Wine Vinegar
Sugar
Salt
Black Pepper

Slice veggies and sprinkle last four ingredients to taste.  This will keep in the fridge for days.

Sunday, August 12, 2012

Finnish Potato Rye

I found this recipe in one of my several bread books, The Festive Bread Book by Kathy Cutler.  I was looking for a way to use up the Rye flour I had and this also let me use up the potato flakes that were just sitting around.  Of course I changed it slightly, and Tom loved this bread so much he wants me to make it all the time.  Here's what I did:

2 - 3 cups of Bread flour
1 cup Rye flour
1 Tablespoon Instant Active Dry Yeast

Stir in the yeast to the flour and let it sit for 1 minute before adding:

1/2 teaspoon of Salt
2 teaspoons of Caraway seeds

In a 2 cup Pyrex glass measuring cup, combine and stir till dissolved

2/3 cup instant potato flakes
nearly boiling hot water, fill to the 1 1/2 cup marker
1/4 cup Molasses (I use Grandma's Brand Molasses, it's dark)
1/4 cup packed Brown Sugar

Add to the flour mixture, make sure to stir in gradually, or let it cool slightly, so you don't kill the yeast.  Knead with a mixer for about 5 minutes, by hand 10.  If the dough does not come together, add more bread flour.  Grease the bowl under and around the dough, cover with a towel and let rise in a warm place for 1 hour.  I put a pot of water on the stove and when it comes to a boil I pot it and the dough bowl into the oven.  It creates a warm, moist environment perfect for raising dough.

Punch down the dough.  Shape loaf and place in a greased and floured metal loaf pan.  Cover and let rise in a warm place for about 40 minutes.

Bake in a preheated 350 degree Fahrenheit oven, on the middle rack, for 45 minutes.  Let rest for 5 minutes, then turn out onto a wire rack to cool.  Once cooled, place in a plastic bag to let the crust soften which will make it easier to slice.

The original recipe calls for a boiling potato that you use 1/2 cup of "potato water" (leftover from boiling) to proof the yeast and then add 1 cup of the mashed potato to the recipe.  It also calls for 1/2 cup of Molasses and no brown sugar.  I tried this and it was good but a denser loaf that did not want to dome, but fell when baked.  I also tried it with just 1/4 cup Molasses and no sugar, and I substituted 1 cup of Whole Wheat White for Bread flour.  It was dryer, not as soft, and did not have the characteristic tang that the sweetness gives.

I also learned that Rye flour doesn't really give us that traditional flavor we associate with Rye bread.  It's all about the Caraway seeds.  Some recipes call for you to crush or grind the seeds to enhance that flavor.

Saturday, August 11, 2012

Blog site improvements

So I finally figured out how to list my recipes by categories including vegan and gluten free.  It's going to take me awhile to go through my 200 recipes and label them individually so please be patient.  I've also added a search feature so you can search my blog for key words or recipes.  I hope this makes it easier to navigate and find what you love.

Chilean Chicken Salad

It's summer, it's hot, and I want cold food.

As a free-range, humanely raised, Chicken farmer, I have a lot of chickens. So it's only right that I have a lot of Chicken recipes. This will be my third chicken salad. My others are what I consider traditional chicken salad, and Thai chicken and cabbage salad.

Every summer my family and friends have weekly pot latch dinners and take turns hosting with different food themes. A few weeks ago our friend's mother was in from Chile and so he chose a Chilean theme. I was super excited when I found this recipe. I was even more excited to realize I could use a heritage bird to make the salad.

Cooked Chicken breast meat 1 lb
1/2 (or more) cup of mayonnaise
1 steamed (or roasted) red bell pepper
1 tsp. salt

Put everything in a food processor and pulse till smooth. Add more salt or mayo if needed. It is supposed to have a red hue, but this was off-putting to my husband.

Serve with crackers or traditionally with white bread.

This was incredibly easy and delicious.  All though the look of it was unappetizing to my husband and fooled others into believing it was pimento cheese.  For that reason I chose not to include a photo.

Thursday, August 9, 2012

Cowboy Candy or Candied Hot Peppers

Depending on the hotness of your peppers, you may want to use 1/2 lb to 3 lbs for this recipe

Hot Peppers
6 cups White Granulated Sugar
2 cups Apple Cider Vinegar

Cut the tops of the hot peppers and using a food processor, dice the peppers.  Bring the vinegar and sugar to a slow simmer and scrape in the peppers.  Let simmer, stirring regularly, till it boils to the jelly stage (it gets thick).  Ladle into jars.  Wipe jar rims and secure with lids and rings.  Let cool, and seal hopefully.  Refrigerate.  Makes 5 + cups, or plan on 2 1/2 pints.

Most excellent on top of cream cheese or Brie and served with crackers or bread.

Monday, August 6, 2012

Gluten Free Class Notes


Class Description: Learn about Gluten, symptoms of gluten allergy, sensitivity, and intolerance, Celiacs, how gluten affects the body in these cases, how to become gluten free, and how to cook and bake with gluten free alternatives.

What is Gluten? Gluten is a combination of two types of protein found in all grains. But it’s the Gluten in Wheat, Barley, and Rye grains that cause a reaction in persons with a gluten sensitivity. Wheat is the most common grain used in bread, pasta, cereal, and box mixes. Other grains that do not naturally contain the reactive Gluten, like oats, corn, and rice may be contaminated with it if it is processed in a factory that also processes wheat, barley and rye.

However, new research is showing all grains to have the reactive gluten and this may be why some people even after eliminating wheat, barley, and rye from their diets still have problems. It may be necessary to eliminate all grains from the diet in order to not have a reaction.

How does Gluten affect persons with a Gluten sensitivity such as Celiac Disease, an allergy, or an intolerance? Symptoms of a Gluten sensitivity include but are not limited to diarrhea, constipation, stomach cramping, bloating, flatulence, acid reflux, indigestion, heartburn, anemia, headaches, nausea, eczema, or dry itchy skin, depression, irritability, weight gain or loss, stiff joints, sore muscles and general weakness or fatigue. Gluten Free Society has indicated “…there are people with various risk factors or diseases that are at greater risk of having gluten sensitivity who should undoubtedly be tested.

These conditions include:
• Microscopic colitis (inflammation of the colon)
• Relatives of those with celiac disease or gluten-sensitive individuals including
• Chronic diarrhea of unknown origin
• Irritable bowel syndrome (IBS)
• Inflammatory bowel disease
• Gastroesophageal reflux disease (GERD)
• Hepatitis C
• Liver disease of unknown origin
• Dermatitis herpetiformis
• Diabetes mellitus
• Degenerative disc disease
• Colon Cancer
• Thyroid disease
• Psoriasis
• Any autoimmune diseases (common ones include):
• Hashimoto’s thyroiditis
• Lupus
• Rheumatoid Arthritis
• Sjogren’s syndrome
• Scleroderma
• Dermatomyositis
• Chronic Fatigue and Fibromyalgia
• PCOS (polycystic ovarian syndrome)
• Asthma
• Migraine Headaches
• Osteoporosis
• Iron deficiency
• Failure to thrive (FTT) or short stature in children
• Down’s syndrome
• Mothers of kids with neural tube defects
• Female infertility (includes those with multiple miscarriages)
• Peripheral neuropathy
• Cerebellar ataxia (unexplained dizziness)
• Seizure disorders
• Psychiatric disorders (Schizophrenia and bipolar)
• Depression
• Alcoholism
• Autism
• ADHD/ADD

What is Celiac Disease? According to the Mayo clinic, Celiac (SEE-lee-ak) disease is a digestive condition triggered by consumption of the protein gluten. People with celiac disease who eat foods containing gluten experience an immune reaction in their small intestines, causing damage to the inner surface of the small intestine and an inability to absorb certain nutrients.

But Celiac Disease is one of several conditions that are related to a gluten intolerance. See the above list to find out more.

What happens when a person who is gluten intolerant eats Gluten over time? The Mayo clinic says “eventually, the decreased absorption of nutrients (malabsorption) that occurs with celiac disease can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other organs of vital nourishment.” Essentially, starving you death no matter what your weight. “No treatment can cure celiac disease. However, you can effectively manage celiac disease by changing your diet. “

How to test for a Gluten sensitivity: Your doctor can test you for a sensitivity, but it is very hard to detect so many who would benefit from a Gluten-Free diet never know they have a sensitivity. You must be eating Gluten for as much as a month before testing. And in extreme cases you may need a biopsy of part of your intestinal tract. Or, you can eliminate Gluten from your diet and see if you relieve some symptoms associated with a sensitivity. Give any change in diet at least 3 weeks to show improvement.

How to eliminate Gluten from your diet: It seems simple to eliminate Gluten by simply eliminating all Gluten containing grains from your diet. However, as I said before some naturally Gluten-Free grains like Oats, Corn, and Rice may have gluten by being contaminated in a facility that also processes Gluten grains. The Gluten Free Society, in late February, published an article that suggests all grains have the type of gluten that causes sensitivity and that it may be best for sufferers to avoid all grains.

Many processed foods and condiments like salad dressing and soy sauce have gluten added as a thickening agent or sweetener. Unless your processed foods and condiments claim “Gluten-Free” they might contain Gluten. This is what I call “Secret Gluten,” on an ingredients list it might read modified food starch, which is often from wheat, Malt Extract, which is often from Barley, or Hydrolyzed Protein, which is from wheat.

Other culprits are vinegar and alcohol. If the vinegar or alcohol is distilled from grains, more than likely it’s a Gluten containing grain. So stick with vinegar that comes from fruit like apple cider or wine vinegar, and alcohol that is Gluten Free or from fruit like wine, sorry beer drinkers. This leads into another problem with condiments, the vinegar used in mustard, salad dressing, hot sauce, barbeque sauce, and ketchup may contain Gluten. Look for products using apple cider or wine vinegar or that read “Gluten-Free” on the label. Be wary of seasonings which usually have modified food starch.

Another issue is grain fed meat, the grains fed to livestock are often Gluten containing grains and this meat may cause a reaction in you. Look for grass fed meat products. It’s not only healthier for you, but more sanitary, healthier for the animal raised, the environment, our water systems, just all around good. Keep in mind that ruminants like cows are designed to eat grasses not grain.  Also, watch out for gluten in deli meat and smoked sausage, it’s used as a binding agent.

Another gluten culprit is moldy cheeses like Blue or Roquefort the mold is grown on bread and mixed into the cheese.

Add to the list Supplements, the binders, fillers, casings, or coatings may contain gluten. And body care products, just read the ingredients.

Even when you do your best, you still may have reactions. A personal example of this was when I went out to eat at a popular chain chicken wing restaurant: I made sure to research ahead of time and order only the foods that did not contain Gluten. Unfortunately, I still had a reaction. So I wrote an email to the company in question and the respondent who answered enlightened me to the fact that while the foods I ate did not contain Gluten, they were fried in the same oil as all the foods that do. I was surprised that this hadn’t occurred to me, but also at how insignificant cross-contamination can cause a reaction.

As a mention, the FDA has an amount of gluten that is acceptable in foods labeled “Gluten Free” so you may find some “Gluten Free” foods still bother you. Really just pay attention to your body. As I always say, every-body is different.

But before you run out and buy a bunch of Gluten-Free alternatives to the foods you’re used to eating, give yourself a few weeks to adjust to not eating those foods. The alternatives are not going to be as delicious or have the same texture you’re used to and will ultimately be a disappointment which may cause you to want to give up and go back to your familiar Gluten containing diet. By waiting, these alternatives will seem like a welcome treat and variation to your new Gluten free diet. In the meantime stick to Vegetables, Fruit, Beans, Nuts, Organic Dairy, and Grass Fed Meat. With more and more people recognizing gluten sensitivity more and better products are available. There’s a list of my favorite brands of alternatives and a few recipes at the end of this packet.

Can I go out to eat or eat other people’s cooking? The short answer is No. The long answer is yes, but there will be Gluten in the food you eat even if you avoid breads and pastas. Since many condiments and seasonings have gluten and many people use flour as a thickening agent you can guarantee there will be gluten in their cooking. It is up to you to decide if you want to suffer from eating out or other people’s cooking. Even with the best of intentions from my friends and family who tried to cook Gluten Free for me I have gone home only to suffer from the symptoms of eating Gluten. I have since learned to bring my own food everywhere and enough to share if it is potluck or even if it isn’t because people are curious and want to eat your food. But take care because with 1 in 5 having a gluten sensitivity more restaurants or friends and family will be cooking gluten free before too long.

On a personal note, I have found that other people who do not have food allergies or sensitivities will not really understand what it means to be Gluten Free. They do not know how even a slight amount can very greatly impact my body, and might not think to tell me if something they made has gluten, if it is a small amount, or in something they don’t know has Gluten, like soy sauce. Often feelings are hurt because they’ve tried their best to cook for me and I still can’t eat it.

It is a big adjustment. And the easiest thing you can do for yourself and others is to let them know you are on a restricted diet, you will be attending but you’ll be bringing your own food and not to worry about you. Or just skip the food part and join up for the rest of the fun.

How to cook and bake with Gluten-Free alternatives: Many of your local stores will have Gluten Free flours and Gluten free baking mix. For the beginner I would suggest getting a baking mix that includes rice, potato, sorghum, and/or tapioca flours and avoid the ones with bean flour. Bob’s Red Mill has a large assortment on-line if you want something specific.  Unfortunately, a lot of these are white rice, potato, or corn based and have a high carbohydrate count and no fiber. But when you’re eating cake are you really thinking about either of those things?

Also remember any product you use must be Gluten Free. You will probably need new baking powder, baking soda, corn starch, vanilla extract and any other extracts you use, and make sure things like your chocolate chips and marshmallows are gluten free. Make sure it claims Gluten Free!

The big difference in Gluten Free is taste and texture. This has to do with how refined gluten free flours chemically react when baked and how little water they absorb. I find the best flours for baking to produce a good texture are oatmeal and buckwheat. This is partly because they are whole grains, have fiber, and bind together better. But unless you are used to Buckwheat flour’s taste I would suggest mixing it with something else light like rice or oat flour. Most other gluten free flours do not absorb a lot of liquid because they don’t have as much or any soluble fiber. So you will not need to add as much liquid as usual.

My general rule of thumb is to make the recipe you have using gluten free flour instead of wheat flour, see how it turns out and adjust from there. Sometimes you don’t have to change a thing and other times it’s a complete mess. It often has to do with the type of flour and most mixes will have some recipes to follow on the back. I have learned that if it’s not a quick bread, meaning no rise time, it will not be good.

As a short lesson in baking with gluten, it is what gives bread it’s chew and holds it together. This is why the longer you knead dough the tougher the bread becomes and why when baking with whole grain, adding gluten will give your breads a lighter texture.

Eggs! Eggs are very important in holding the bread together, giving it a good texture, and helping it rise. But if you have an egg allergy, using ground up flaxseed as a substitute works well.

But, Gluten Free Quick breads typically come out nicely. But I’ve always had problems making good yeast breads and cookies. In the latter it is probably because the flour does not absorb the fat.

Oatmeal cookies are about all I can do and Peanut butter cookies. And with Gluten Free baking the least amount of time you mix/beat your flour the better. And you want to get it baked almost immediately, it does not do well for the dough to sit around.

Another big difference is quick breads made with Gluten Free flours, will dry out faster and the texture will deteriorate more quickly. So, most taste best nearly fresh out of the oven. Some leftover will become crumbly and mealy.

Now if you are trying to thicken a sauce or make gravy your best bet is Gluten Free Corn Starch, but there are other gluten free thickening alternatives like arrow root.

In Closing, I just want to say it is very hard at first to give up gluten.  But eventually you will not miss gluten containing foods. The improvement in the way you feel will positively reinforce your new diet, and you’ll be reminded why you don’t want to eat gluten when you do eat it.

Questions Answered:

Glue on Envelopes and Stamps could contain gluten.  As an alternative you can wet a sponge to moisten the glue.  Always think about it before you put it in or on your body, could this have gluten?

Active Dry Yeast or Baker's Yeast
is grown from yeast spores in warm water and fed sugar, it is gluten free. Here is one of my sources, Cooking For Engineers.


Outgrowing a Gluten Allergy:  There is some thoughts (that may be outdated) that children under the age of 3 can out grow food allergies by the age of 7.  While I could not find any information supporting a gluten intolerance/sensitivity or allergy going away on it's own, I did unfortunately find that it does have the same damaging effect on the body as it does in Celiacs.  Malabsorbtion of nutrients, destruction of the intestines, organ damage possibly leading to organ failure.  Just all around bad, so even if your symptoms are not so severe, it's best just to avoid gluten.



Sarah’s Favorite Store Bought Gluten Free Alternatives:
You should be able to find many of these at most grocery retailers, or a natural foods market like Whole Foods Market, or a local alternative.  Failing that, you can get it all on-line.

Kinnikinnick brand Pizza Crust, so good even gluten eaters like it.
Kinnikinnick brand anything for that matter, if you can find it. They have a lot available on line.
Pamela’s Cookies
1.2.3 Gluten Free Box Mixes, esp. the spice cake, make it with pumpkin.
I have not found a bread or pasta that I like so try to choose something with some fiber.
Ancient Grains makes a Quinoa lasagna noodle that is pretty good.
Blue Diamond Nut Thins crackers, the Hazelnut are the best! Be wary of the seasoned ones, some of them have gluten.
Food For Life sprouted grain corn tortillas


Sarah’s Favorite Substitutions:

Quinoa (Pronounced Keen-Wa) is a delicious grain alternative to bulgur wheat or couscous , it’s high in protein and fiber.
Spaghetti Squash instead of Pasta
Quick Cooking Gluten Free Oatmeal in meatloaf and meatballs, use can also use whole grain oats by blitzing them in a food processor first.
Gluten Free Corn Tortillas for wraps
Corn Chips instead of pita or crackers.
Omelets instead of sandwiches. Easy to eat fresh, but hard to pack as a lunch.
Beans!

Recipes:

Low Carbohydrate Egg (Pan)Cakes
For every egg use,

1-2 Tablespoon Oatmeal or Buckwheat Flour, or a combination
1 Tablespoon of Milk
1/4 tsp. Baking Powder
Pinch of Salt

Or

2 Tablespoons Gluten Free Pancake mix
1 Tablespoon of milk or water

Combine dry ingredients. In a separate bowl beat eggs and milk, then add dry ingredients. Mix ingredients together, you do not want lumps. Using a good 10 inch skillet, over medium heat, melt some butter, pour in batter slowly-it will spread quickly. I find it easier to make several small pancakes vs. large ones. Grease with butter in between batches. Serve with Maple Syrup or Cream Cheese and Fresh Fruit Compote.



Best Ever Gluten-Free Banana Bread
This recipe is modified from The Betty Crocker Cookbook, 1969 Banana-Nut Cake, pg.100. This is similar to my pound cake recipe in amounts of ingredients, but varied by a few and certainly more flavorful with bananas, nuts, and dried fruit. I don't exactly remember but I'm hoping this is the recipe I used. I just found a great Gluten Free Whole Grain Flour mix recipe on Gluten Free Girl but I haven’t had a chance to try it.

3 cups of Gluten-Free baking mix (no bean flour)
2 cups of packed Brown Sugar
2 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon of salt
1/2 cup (1 stick) of butter
1/2 cup Canola oil
1 cup of Buttermilk
5 eggs
1 teaspoon vanilla
4 mashed over-ripe bananas
1 cup of chopped Walnuts
1 cup of dried Cranberries

Preheat oven to 350. Grease and flour pans, or use foil paper cups in muffin pans. This recipe will make 1 large loaf, and 2 small ones, or 20-30 muffins. Sometimes I will fill a muffin pan (12), and make 2 small loaves. The small loaves are great because you can wrap and freeze them and they keep well, and stay more moist. But the muffins are just as good to freeze, and if you pop them in the microwave for a few seconds they are just as moist as the day you baked them. Secret tip, I use an ice cream scoop to measure out batter for muffin cups.

Start by creaming the butter, oil, and sugar. Add eggs one-at-a-time till blended. Add vanilla and blend. In a separate bowl combine the dry ingredients. Mix 1/2 the dry ingredients into the wet, then add all the milk and blend. Mix the remainder of the dry ingredients into the batter till well blended. Add the mashed bananas, nuts, cranberries and blend. Pour into the pans and place in the middle of your oven on one rack together if possible. Bake 25-30 minutes for muffins. 30-40 for small loaves, 50-60 for large loaves. Basically just check on them, toothpick poked in the center should come out clean.
 
Meatloaf
If you use lean beef be advised a crust will not form. Nor will there be any fat that cooks out of the meatloaf. You can use the ketchup crust method where you spread ketchup on the exterior of the meatloaf before baking. Or you can try oiling the exterior of the meatloaf or adding a ½ cup of oil to the mixture.

1 1/2 pounds of grass-fed ground meat
1 1/2 cups of quick cooking Gluten Free Oatmeal chopped in a food processor
1 large onion, diced
½ cup of Gluten Free Ketchup
1 Tablespoon of Gluten Free Mustard
2 teaspoons of Gluten Free Worcestershire sauce
2 teaspoons of Sea Salt
Freshly ground black pepper to taste
2 Eggs
1/3 cup of milk or water

Preheat oven to 400 degrees. In a large bowl combine all ingredients and hand mix until blended. Form into a loaf and place into a greased glass baking dish. Bake 50-55 minutes.

Links:
The Mayo Clinic Research http://www.mayoclinic.com/health/celiac-disease/DS00319
Gluten Free Information www.glutenfreesociety.org
Facebook Page http://www.facebook.com/home.php#!/GlutenFreeSociety
Celiac Disease www.celiac.org
Kinnikinnick bra nd foods www.kinnikinnick.com
Gluten Free Girl (one of my favorite baking blogs) http://glutenfreegirl.com/
My own food blog http://cookingitupsarahstyle.riversongfarm.com/
RiverSong Farm www.riversongfarm.com
Big Springs Beef www.bigspringsbeef.com
Bloomfield Farms Gluten Free Box Mixes www.thebloomfieldfarms.com
Bob’s Red Mill Gluten Free products www.bobsredmill.com/gluten-free/
Arrowhead Mills Gluten Free products www.arrowheadmills.com/category/gluten-free

Friday, August 3, 2012

Ratatouille

A delicious blend of whatever summer vegetables you have on hand, but traditionally

1 eggplant
1 zucchini
1 summer squash
1 green pepper
1 red pepper
1 onion
2-3 garlic cloves, smashed and minced
Olive Oil
Tomatoes
Basil, or herbs of choice

I diced everything into 1 inch chunks, tossed in olive oil and baked in a single layer in the oven at 375 for 35 minutes.  In a food processor I blitzed the tomatoes and basil, transferred the vegetables to a baking dish and stirred in the tomato puree and baked for an additional 10 minutes.  Salt and pepper to taste.  I served mine on Polenta.  And, if you omit the butter in the Polenta, it makes a delicious Vegan meal.

Thursday, August 2, 2012

Vanilla-Lemon Buttermilk (No-Churn) Ice Cream

2 cups regular (not heavy) Whipping Cream
1 1/2 cups white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 Lemon juice (roughly juice from one Lemon)
2 cups full fat Buttermilk

Warm the cream and sugar over medium heat until sugar dissolves.  Add Vanilla and salt, stir and combine with buttermilk and lemon juice.  Pour into a 8 cup container and place in the freezer.  Stir once an hour for 8 hours, more often later in the process if you like it creamier.  Leave overnight in freezer.  Makes 12-1/2 cup servings at 255 calories per serving.