Gluten-Free, Lactose Intolerance & Cooking - Oh My!

Roasted Root Veggies

2009-12-26T16:23:00.049-06:00

It's always difficult to decide what to bring to family potluck holiday dinners. This year was especially tough for me because I knew the dish that I brought could possibly be the only dish that I could eat - so I knew I needed to be selective in the process. When I was asked to bring a type of vegetable, it was not too difficult for me to know that I was going to roast some good winter vegetables. I love roasted veggies! There is something about a vegetable once it's roasted, it takes on an entirely new flavor and aroma. I love them! If it wasn't for roasting veggies, I probably would not have tried brussel sprouts and now they are one of my favorites. I digress. This was a recipe I found by Chef Owen May with Michelle May MD from Eat What You Love, Love What You Eat: How to Break Your Eat-Repent-Repeat Cycle.

Roasted Root Vegetables
Prep Time: 30 minutes; Cook Time: 45 minutes

     3 medium baking potatoes, peels left on, cut into ½" cubes
     2 medium sweet potatoes, peels left on, cut into ½" cubes
     2 yellow onions cut in eighths
     ½ pound of baby carrots
     2 tablespoons olive oil
     1 tablespoon dried parsley
     1½ teaspoons kosher salt
     ½ teaspoon black pepper

Pre-heat oven to 450F degrees.

Wash and cut up baking potatoes and place into a large plastic bag.

Trim any tough pieces off the sweet potatoes, cut up and add to the bag.

Place baby carrots in the bag.

Cut off each end of the onion then peel. Cut the onion in half then cut each half into quarters to make eight pieces. Place into the bag.

Add olive oil, parsley, salt and pepper to the vegetables in the bag. Seal the bag and shake until all of the vegetables are coated.

Dump vegetables into a large shallow baking dish (a cookie sheet works well) and spread vegetables evenly over the bottom.

Bake for approximately 45 minutes or until vegetables are golden brown and slightly crisp on the outside and tender on the inside.

Serves 6.

Recipe Review:
Root Veggies were perfect for the main holiday meal at my relatives house to go along with ham and many other appetizing dishes. Since we feed an army when we gather for the holidays, I quadrupled the recipe and roasted them on two shallow cookie pans. I pre-warmed my slow-cooker and once the veggies were finished roasting in the oven, I added them to the slow-cooker for the commute, and plugged it in as soon as we arrived. I was nervous that they might get mushy, but they kept their shape and retained great flavor. I was asked by a few relatives how I made them, so without further adieu, I will not keep you waiting!

Notes: You may substitute other seasonal vegetables such as winter squash or pumpkin. When using less dense vegetables, add them 10 minutes after the potatoes to prevent over cooking. You may also try different herbs or spices such as rosemary or paprika for new flavors - but the parsley was perfect for our Holiday meal.

Family Holidazzle, Holibaking & Houses Extravaganza

2009-12-21T14:40:00.084-06:00

Holy Christmas! It finally feels like the holidays are here - probably because they actually are! We have officially started a family tradition with my immediate family. The day began with our holibaking lists - a mixture of fudge, chocolate peppermint bark, chex party mix, and cutouts and continued the night with a bowl full of chili and the Holidazzle Parade downtown Minneapolis. Then, we ended the night with creating our own gingerbread houses and sipped some hot chocolate. We had fabulous fun times and we plan to make this a yearly event. We have always attended the Holidazzle Parade, but this was the first year we've baked together and busted out our decorating skills with gingerbread houses.

I knew I needed to go into this Christmas prepared so I didn't have any mess ups with eating things I can not have, so I planned for a few gluten-free holiday treats on my holibaking list. I didn't want to be left out of all the holiday goodies! First up was a great, timeless option - fudge. I've never made fudge before but my Grandma Arlene always made yummy stuff and said it was pretty easy to make. Since Grandma's always tell the truth, this recipe was so easy that it amazed me.

Layered Mint Chocolate Fudge
Prep Time: 30 minutes; Chill Time: 2 hours, 20 minutes

     2 cups (12 oz. pkg.) semi-sweet chocolate chips
     1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
     2 teaspoons vanilla extract
     6 ounces white confectioners' coating*
        or 1 cup (6 oz.) premium white chocolate chips
     1 tablespoon peppermint extract
     Green or red food coloring (optional)
     Line 8- or 9-inch square pan with wax paper.

Melt chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

Melt white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper and let sit for a bit. Cut into squares.

*Confectioners' coating can be purchased in candy specialty store.

Chocolate Chex Caramel Crunch
Prep Time: 15 minutes; Cool Time: 10-15 minutes

My mom is so sweet - she chose to make chex mix and researched how to ensure each ingredient was gluten free so that I could have it. She decided on the chocolate variety because she knows chocolate is one thing that I truly love! This Chex Mix was so tasty and ooey-gooey, we wanted to make two batches, but ran out of ingredients. It was determined that since it will be a staple tradition in the Kroenke Family Holiday Extravanga going forward, one batch would be plenty for all the 2009 Holiday festivities.

     8 cups Chocolate Chex® cereal
     3/4 cup packed brown sugar
     6 tablespoons butter or margarine
     3 tablespoons light corn syrup
     1/4 teaspoon baking soda
     1/4 cup white vanilla baking chips

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.

In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Veggie Trays

2009-12-14T14:31:00.004-06:00

Veggie Trays are my go-to whenever someone asks me to bring something to a gathering. Why, you might ask? I've been to enough gatherings where there are no veggies to be seen. Or, they are the side-kick that gets left off the table because people are more excited about the sugar, carbs and treats! I've been the girl who only wanted the sugar, carbs and treats, and I have learned that I don't want to be the provider of the treats - I want the good stuff. The photos below are my veggie trays that I made for our a few of our Family Christmas' of the 2009 Holiday season. Cutting the veggies only takes about a half hour - and I made each of them all for under $20. It feels good to go to a gathering where you're known as the one who provides the 'healthy stuff' for the holidays!

It's the Most Wonderful Time of the Year

2009-12-10T13:55:00.070-06:00

Friends, Food & Fun Times! Every other day there is something fun to do, gifts to purchase, and holiday planning to be had, that this time of the year always catches my off guard with how much I miss spending time in my kitchen. Since I haven't been a crazy housewife lately, I thought I would post some updates about where I've been, and what I've been eating along the way. It's been a little nerve wracking knowing that I am unable to grab a bite at any restaurant like I used to, but thanks to the internet, I've been able to find places that satisfy my issues and still be served amazing food! Here's a few of the places I've visited so far this holiday season:

Kona Grill - They have a gluten-free menu and their happy hour is fabulous! If you decide to check it out, I highly recommend their shrimp and chicken wraps (w/o side sauce). It's a great place to catch up with great friends and not be worried about what you can and can't have since they offer a seperate GF menu.

Nicoise Salad @ Lifetime Fitness LifeCafe - With 22g protein and only 360 calories - what a great lunch or dinner! The nicoise salad has everything in it. Potatoes, tomatoes, lettuce, hard-boiled eggs, tuna salad, green beans, onions and olive tapenade. This satisfies any palette.

Wildfire Steaks, Chops, and Seafood - Simply superb! I have been to Wildfire twice in the 2009 holiday season already and both times they have amazed me with their gluten-free capabilities. They have an extensice gluten-free menu. They bake their own bread, so the first time I went I had a hamburger with roasted veggies on the side...I haven't had a hamburger in months and it was unreal! I've been missing out. The second time I went there I had their signature Wildfire chopped salad which is always satisfying and delicious with all the chopped veggies they add. I also saw on their menu that they offer GF pizza...looks like I gotta go back! :)

Chianti Grill - This restaurant also has an extensive gluten-free menu and I was able to have some pasta! Holy goodness - I'm on a carb high! I haven't had carbs like this in a long time, but gosh they are missed! :) I enjoyed GF Mostaccioli & Caprese Salad. This pasta had great rice noodles and lots of cheese, so I couldn't have as much as I wanted to, but I enjoyed it nonetheless!

Cajun Salmon & Garlic Cauliflower and Mushrooms

2009-12-03T13:45:00.003-06:00

In the mood for some fish! I made this recipe before and can't begin to explain how much I enjoyed it. Backstory: I hated salmon. Hated! I've tried to make salmon over a handful of times and every time I ate two bites and would end up giving my serving to the Mister. He's never minded. This recipe was the first time that I actually wanted seconds - and the easiest way I've ever made it!

Cajun Salmon

Prep Time: 2 minutes; Cook Time: 10 - 15 minutes

2 Fillets of Wild Salmon

SEASONINGS:

Extra Virgin Olive Oil

Sea Salt - just a pinch

Fresh Ground Black Pepper - to taste

Cajun Pepper - to taste

Preheat Oven: 415 - 425F degrees.

Start by brushing wild salmon fillet(s) with EVOO, then season fillets of wild salmon on both sides.

Place seasoned salmon fillets on broiler pan. If skin is still on, place skin side down and put in oven for 10 - 14 minutes. 10 minutes if they are fresh. 14-15 minutes if they are frozen. Cook until done to your liking.

Servings: 2 filets.

Recipe Review:

Seriously unbelieveable!!! This recipe is officially a staple in my weekly menu. I have made this recipe over a handful of times now, and everytime I use fresh wild salmon fillets from Super Target in their fresh fish section. The fillets are about $7/each, and leaves you full and satisfied.

Garlic Cauliflower and Mushrooms

Prep Time: 5 minutes; Cook Time: 40 - 45 minutes

     3 cups cauliflowerets
     1 cup chopped fresh mushroom
     1/2 cup chopped red onion
     1 tablespoon olive or vegetable oil
     2 teaspoons lemon juice
     2 teaspoons cider vinegar
     1/2 teaspoon salt
     1/4 teaspoon pepper
     2 cloves garlic, finely chopped
     1/3 cup chopped green onion

Heat oven to 350F degrees. Spray square baking dish, 9x9x2 inches, with cooking spray.

Mix all ingredients except green onions. Spread evenly in baking dish.

Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions.

Recipe Review:
For a salmon side dish, I usually roast whatever veggies I have in the fridge. This time I used some mushrooms and cauliflower. If you really love garlic, you'll love the recipe! If I make this side again, I will definately cut back on the garlic and possibly take out the apple cidar vinegar. I didn't enjoy these flavorings together. I love the simple but amazing EVOO and spices with roasted veggies, and this was quite a different taste.

Pumpkin Muffins

2009-12-01T17:01:00.039-06:00

Remember that pumpkin craving that I thought I was over? Well, I'm not. Not even close. One grocery store run later and somehow I had a can of pumpkin in my cart. I was going to save it until it got closer to the holidays but for some reason I couldn't stop thinking about what I could do with it. I wanted to bake and this feeling doesn't happen often. I wanted pumpkin muffins! A girl isn't going to learn how to bake, especially bake gluten-free, unless she tries right?

Gluten-Free Pumpkin Muffins
Prep Time: 10 minutes; Bake Time: 20 minutes

     1 1/4 cups Pamela’s Baking & Pancake Mix
               or your favorite GF baking mix
     1/4 cup water
     1/3 cup honey or agave
     1 egg
     1 teaspoon vanilla
     1 tsp cinnamon
     1/4 tsp ginger
     1/4 tsp nutmeg
     1/4 tsp cloves
     1/2 tsp salt
     1/2 cup pumpkin (canned)
     Brown Sugar, top the muffins

Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use paper muffin cups). Top Muffins with sprinkles of brown sugar. Bake in preheated 350º oven for 18 to 20 minutes.

Servings: approx. 12 muffins

Recipe Review:
Satisfying! I added a dollop of Earth Balance Buttery Spread to the muffin and enjoyed it all melted and warm! The spices added really bring out a great pumpkin flavor. This is a really easy treat or breakfast. The Mister, who is my true food critic, thought these were yummy and he was excited because we had breakfast for the entire week. The only reason for the 4 stars was because within 2 days, even though I stored them in a air-tight container, they started to get dry. I'm wondering if it was because of the GF flour? I guess it's something I'll need to get used to!

Fully Loaded Chili

2009-11-29T20:12:00.037-06:00

We are truly loving the warmer fall weather we're having - today we're off to a high school football championship game, so what's better than coming home to a slow cooker full of chili? I am loving my slow cooker lately. It makes going gluten-free a lot easier because I can research what goes in my pot and I don't have to pay attention to it while it cooks.

Fully Loaded Chili
Prep Time: 10 minutes; Cook Time: 4 hours on low

     1 pound lean ground beef (90% lean)
     1 medium onion, chopped
     1 medium green pepper, chopped
     1-3/4 cups water
     2 cans (8 ounces each) tomato sauce
     1 can (16 ounces) kidney beans, rinsed and drained
     1 can (15-1/2 ounces) great northern beans, rinsed and drained
     1 can (15 ounces) garbanzo beans, rinsed and drained
     1 can (15 ounces) black beans, rinsed and drained
     1 tablespoon baking cocoa
     2 teaspoons Louisiana-style hot sauce
     1/2 teaspoon pepper
     1/2 teaspoon chili powder
     1/4 teaspoon garlic powder
     1/8 teaspoon cayenne pepper
GARNISHES:
     1/2 cup reduced-fat sour cream
     1/2 cup crushed baked tortilla chip scoops
     1/2 cup shredded reduced-fat cheddar cheese

In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain.

Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Garnish each serving with 1 tablespoon each of sour cream, crushed chips and cheese.

8 servings (2 quarts).

Recipe Review:
This was definately not Mama B's Chili! We used ground turkey instead of the ground beef and came to the realization that nothing tops ground beef in a pot of chili. It sure is fully loaded though! The garbanzo beans were a little too much. I think this had something to do with the turkey and 5 cans of beans all together, but the garbanzo beans added too much of a thicker consistency. Adding the cocoa was a great addition. There were subtle hints of cocoa in the flavorings, but this chili really missed the mark for not having a lot of spice or zing and too many beans.

A Day of Giving Thanks

2009-11-26T20:10:00.052-06:00

Happy Thanksgiving to all! We planned on spending the day at my parents this year. The days are getting closer to the anniversary of my grandma's death - and I am really feeling the need to be near my mom and family. Plus - with the holiday navigation of food preparation, the days leading up to the day my mom called me a few times to see how she could make things so that I could still eat them. She's lovely! She put me in charge of the green beans this year. I decided to make 2 different kinds. Why? I didn't want to hear anyone complain that I didn't make the old-time classic green bean casserole and I simply wanted some veggies myself. I made everyone's favorite and made a different kind for the health conscious peeps in the fam too. Here's a brief (very brief - I don't even have photos of the turkey and potatoes) rundown of the spread:

Green Bean Almondine
Prep Time: 10 minutes; Cook Time: 15 minutes

2 pounds green beans, trimmed
1/4 cup sliced almonds
1 large shallot, thinly sliced
4 tablespoons butter
zest of one lemon
2-4 oz. crumbled blue cheese

Bring pot of water to a boil. Meanwhile, heat sauté pan over medium heat and toast almonds until just turning golden, about 4-5 minutes. Remove from pan and reduce heat to low. Melt butter in pan, then add shallot and cook, stirring once or twice, until shallots are golden brown, about 5-6 minutes. Remove from heat. Add a pinch of salt to boiling water and blanch green beans for 4 minutes, then drain, rinse with cold water and add to pan with shallots. Add almonds and lemon zest and toss gently. Top with blue cheese and serve. If you make this ahead of time, reheat in oven just before serving, then top with blue cheese immediately upon removing from oven. Or set the blue cheese on the side for people who can not have cheese or don't perfer the flavors of blue cheese.

8 servings.

Recipe Review:
The Green Bean Almondine was grand! Super easy and a great side dish for the turkey and taters I was allowed to eat. The savory lemon flavor was a nice change of pace for me because I haven't done with veggies besides roasting them. The blue cheese gave off a great final touch, but could be omitted and the recipe would still be delicious. It was a great day to give Thanks!

This photo is a reminder for Mama B to remember to send me this wild rice recipe. She said it was easy to make in the slow cooker. It made her kitchen smell delicious all morning and most importantly, all the ingredients are ones I can have!

This was another dish that graced the table at Thanksgiving. My Aunt made this dish and said it was easy as well. I didn't try it because I didn't know who made it or what was in it, but the Mister gave it rave reviews and said I should make it at home.

Lastly, I didn't touch this one - or any deserts. My Uncle said they picked this pie up from Costco. It probably weighed about 10 pounds! I'll have to get confirmation, but I think he said each piece was about 500 calories and I'm not kidding. Maybe we should all give thanks for our health before digging into a piece of this!

Chocolate Bark

2009-11-25T20:08:00.038-06:00

Here's my excuse for the treat experiment: I love chocolate! When the Mister and I moved in together, he introduced me to one or two Herskey Kisses after meals. That has become a staple in my diet now. It has transitioned to good chocolate though. A few of my favorites lately are Endangered Species Dark Chocolate Mint and Trader Joe's Peppermint Dark Chocolate Drops. Oh gosh, now I want one. I was flipping through a food magazine trying to come up with ideas for some Christmas Treats that I can have this year, and I came across my true favorite during the Holidays - Dark Chocolate Peppermint Bark. It got me thinking about cookies I had made that used 3 simple ingredients prior to my diagnosis. I made the sugar cookies and rolled pistachios and dried cherries in the dough, and dipped half of them into the dark chocolate. I still had leftovers from these 3 items - knowing that I couldn't eat sugar cookies anymore, I thought of this simple idea - omit the cookie and have chocolate goodies!

Take 6oz. of good dark chocolate (careful, if you have dairy or lactose issues some have milk and some don't), put in a glass bowl, melt at 1 min. intervals and stir with a fork, add in 3/4 c. of pistachios and 1/2 c. dried cherries. Pour onto a cookie sheet with parchement paper and add little pieces to the top. Put in freezer for 1 hour or until set. Break apart and serve. Fabo!

Lighten the Load Chopped Salad

2009-11-18T19:54:00.022-06:00

3 medium tomatoes, seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded and chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
8 ounces cremini or button mushrooms, quartered
1/2 cup diced red onion
3/4 cup pitted black olives, halved (kalamata olives preferred)
1 cup cubed part-skim fresh mozzarella
1/2 cup Newman's Own® Lighten Up! Balsamic Vinaigrette Dressing

In a large bowl, combine tomatoes, cucumber, bell peppers, mushrooms, and red onion. Toss with enough dressing to coat vegetables.

Cover and chill vegetables several hours before serving. Toss again with mozzarella cheese and olives just before serving.

Recipe Review:
Great salad! Just look at the photo! It was all the things I wanted in a 'light lunch' but wasn't light beacuse I was full 1/2 way through...or maybe sick of chewing?! I used plum tomatoes and added some raw sunflower seeds and lettuce that we needed to use up in the kitchen. Lovely salad! The Newmans' Own Balsamic Vinegarette is GF, but does contain sulfites, so I opted to use Litehouse BV (no MSG, preservatives & is GF). I made 3 great salads with this and after I ran out of lettuce and the bell peppers, I made due with what I had left - still great! This will be a staple for me going forward.

Gluten-Free Any Berry Scones

2009-11-11T09:16:00.058-06:00

I woke up this morning with some confidence after all the risotto success...so I believe it's time to challenge myself with that bag of Bob's Red Mill Gluten-Free Flour Mix. I initially told myself I wasn't going to bake for a while until I really got myself settled into this new lifestyle, but one trip to the grocery store later and I had everything I needed for some ooey-gooey scones. Can gluten-free treats be ooey-gooey? I hope so. I guess I should also inform you that I am not a baker. I'm an aspiring cook. I do not specialize in anything with batter or flour or treats. I've had a few ugly run-ins with baking and wiped it off my list of things to accomplish in my lifetime. It's just not for me. But gluten-free baking...hmm. Is it easier? I guess we'll see. The Mister was home for an extra hour this morning and I thought it would be great to send him along with some warm breakfast blackberry scones, gluten-free style. It's early enough...maybe his tastebuds will be a little forgiving? ;)

Any Berry (this is Blackberries) Scone

Prep Time: 20 minutes; Cook Time: 30 minutes

2 cups Gluten-Free All-Purpose Flour

1 level tsp. xanthan gum

     1 tBsp. baking powder
     1/2 tsp. salt
     2 tBsp. sugar
     5 tBsp. unsalted butter, diced (and COLD)*
     1 cup cream or soy milk
     1 cup any berries

Combine flour, xanthan gum, baking powder, salt & sugar in a large bowl. Transfer 1-2 tablespoons of this dry ingredient mixture to a small bowl & add the berries you plan to use. Toss the berries to coat and set aside.

To the large bowl with the dry ingredients, add the cold diced butter. Cut it in. You can either use a pastry cutter or two knives & pretend like you’re cutting steak with them over & over. The mixture should look coarse when you’re done.

Add in the cream or milk and stir to combine. The dough will come together. Handling it as little as possible, turn it out onto a lightly floured surface and pat it into a rectangle about 1/2″ thick.

Cut the dough into triangles. Transfer the triangles to baking sheets lined with parchment paper, a couple inches apart. Brush with a bit of milk and sprinkle with a tiny bit of granulated sugar, if you like.

Bake at 400F degrees for 15-20 minutes, until the scones are puffed up and slightly brown around the edges. Serve right away.

*The trick here is to keep the butter cold. I usually dice the butter and then stick it in the freezer for a few minutes to ensure it’s good and cold.

Recipe Review:
YUMMY SUCCESS! I dusted them with milk on the top to get them golden brown. I used frozen blackberries and they had a sweet and savory flavor about them. I didn't have the 'cut into triangles' idea down or the 'place a few inches apart' so they didn't take on the true scone look when they came out of the oven. The Mister thought they could use a little more sugar - but since they're scones, and I don't eat a lot of sugar right now, I thought they were perfect. I surprised the Mister with them - It was a great way for him to start the day. He ate 3, brought 2 with him for the day and now I realize why people make double batches and freeze some.

This recipe is officially my first gluten-free baking experience and a recipe that will be used over and over again! Life is delicious!

Risotto Cakes

2009-11-10T18:20:00.008-06:00

I still can't believe I made Roasted Garlic & Mushroom Risotto the other night. I also can't believe it turned out ok! Usually I'm the crazy girl that makes up a million excuses why it didn't work out whenever I try something for the first time. But, this worked! It's now time to conquer the leftovers and the perfect thing to make would be risotto cakes. The bigger question is, will I be 2 for 2 with risotto in the kitchen after this recipe?

Risotto Cakes
Prep Time: 15 minutes; Cook Time: 15 minutes

     3 cups leftover risotto from Roasted Garlic and Mushroom Risotto
        recipe
     2 large eggs
     1/2 cup frozen corn, thawed
     1/2 cup fresh bread crumbs
     1/4 cup grated Parmesan
     Kosher salt and freshly ground black pepper
     1/4 cup canola oil

In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.

Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

12 Servings.

Recipe Review:
Woo-hoo! I am officially 2 for 2 with Risotto. After my first bite was one of those, 'Oh, this is the reason people cook!' I used EVOO instead of canola oil to fry them up. They had delicious flavor - the Mister thinks next time I should substitute green or red pepper instead of the corn, but I loved the corn. I'm sure I'll surprise him and make 1/2 with peppers & 1/2 with corn next time since he's so willing to try all my cooking adventures and be honest about them. This was another one of those little, easy recipes really are the reason why one spends time in the kitchen! :)

Cooking for a Guest

2009-11-07T21:48:00.002-06:00

What excitement! I'm done with the elimination diet and it's time to celebrate - gluten-free style! We have a guest for dinner and I'm going to keep it simple and fresh. Stuffed chicken breast with asparagus that the Mister can be in charge of, sweet potato wedges that can roast while we cook and some risotto. I've never made risotto, but it's the one thing that I love to order whenever it's on the menu and I think it will go great as a side for this meal. I've heard it's time consuming - the consistent stirring doesn't let you get far from the kitchen, but goodness, it's worth a try.

Spring Stuffed Chicken
Prep Time: 15 minutes; Cook Time: 15 minutes

     3 tablespoons extra virgin olive oil (EVOO)
     5 sprigs thyme, leaves stripped and chopped
     1 lemon, juiced and zested
     1/4 cup parsley (about a handful), chopped
     4 chicken breasts (about 6 ounces each), butterflied and
        pounded to 1/4-inch thick
     4 slices proscuitto cotto or any good quality ham
     4 slices fontina cheese (about 4 ounces)
     Salt and freshly ground black pepper
     1/2 cup dry white wine
     1 large bunch of asparagus

Place a large, tall-sided skillet with 1-2 inches of water over high heat and bring up to a boil to cook the asparagus.

Working with one chicken breast at a time, line the breast with the tip closest to you. Place your hand flat on top of it and, with a very sharp knife, cut into the center of the thickest part of the breast. Carefully and slowly, work your way down to the tip end, cutting into the chicken.

The goal is to butterfly the breasts, cutting them just shy of completely in half. Open up the chicken breast as if it were a book and pound it out slightly under a piece of plastic wrap with a heavy skillet. Repeat with the remaining chicken.

In a small bowl, combine the thyme, lemon zest and parsley. Lay each butterflied chicken breast out on a flat work surface so each breast is open. Sprinkle the insides of each chicken breast with the thyme and lemon zest mixture. Add a slice of proscuitto cotto to each piece and top with a slice of fontina cheese.

Fold each piece over to enclose the ham and cheese in the chicken breasts. Season with salt and freshly ground black pepper.

Pre-heat a large skillet over medium-high heat with three turns of the pan of EVOO, about 3 tablespoons. Add the seasoned, stuffed chicken breasts to the hot skillet and brown for 5 minutes.

Gently flip the chicken over and continue to brown for another 5 minutes. Add a 1/2 cup of dry white wine to the skillet and cook until the wine has reduced by half.

Once you have the chicken working in the skillet, add a generous amount of salt to the skillet with the boiling water. Simmer the spears for 3-5 minutes until just tender.

Drain the asparagus and squeeze the lemon juice over the top. To serve, plate asparagus, top with the chicken breasts and spoon sauce over the top.

4 Servings.

Recipe Review:
The Mister made an incredible main dish!!! He sure was proud of it too…and he should have been! It was so flavorful. The thyme, proscuitto cotto, fontina cheese, parsley and lemon zest added so much to our typical, plain chicken flair - we giggled because we used to wonder why we got sick of making chicken (Plain + BBQ sauce = boring!) This stuffed chicken was very moist - even the next day as one piece was actually leftover.

Sweet Potato Wedges
Prep Time: 5 minutes; Cook Time: 40 minutes

     2 large sweet potatoes, scrubbed and cut into wedges
     Extra-virgin olive oil
     2 Tbsp. Cajun spice mix

Preheat oven to 400F degrees and place a cookie sheet into the oven. In a large mixing bowl, toss sweet potatoes in olive oil to evenly coat. Toss onto the hot cookie sheet and spread out into one even layer. Bake for 20 minutes, then use a spatula to turn. Bake for a further 20 minutes until crispy and golden. Dust with Cajun spices and serve.

Serves 4-6.
Recipe Review:
AWESOME!!! After making these and realizing we love the flavor of sweet potatoes, this opens so many doors for more vegetable choices in the house. The Mister added a little bit of real maple syrup for some added sweetness - but they don't even need it. They are like little candies - it seems wrong to call them a vegetable! :)

Roasted Garlic & Mushroom Risotto
Prep: 10 minutes; Cook: 25 minutes (plus 1 hour to roast garlic)

     1 head garlic
     2 1/2 teaspoons extra-virgin olive oil
     2 (14.5-ounce) cans chicken broth
     3 cans water
     1 medium onion, chopped
     1 (8-ounce) package sliced mushrooms
     Salt and freshly ground black pepper
     2 1/2 cups long-grain rice
     2 tablespoons unsalted butter
     1/2 cup grated Parmesan

Preheat the oven to 350F degrees.

Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.

Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.

In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.

Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.

Reserve 3 cups for Risotto Cakes.

4-6 Servings.

Recipe Review:
First time ever making risotto from scratch! I had roasted the garlic the day before so we didn't have to wait for that an hour while it cooked. As for the long-grain rice, I used a basmati rice and it worked great. It cooked well and soaked up all the other flavors. I'm sure you could use arborio as well. I also used the Kraft shaker for the parmesan cheese which had good flavor, but was also the reason for only 4 stars vs. 5. So, next time I'm determined to use a good, organic brand of cheese such as Organic Valley. This dish needed a little bit of salt & pepper but the flavor was excellent. LOTS of leftovers - going to make risotto cakes tomorrow night with the extras!

3rd Anniversary

2009-10-21T22:16:00.118-05:00

Roasted Garlic Beef & Vegetable Stir Fry
Prep Time: 15 minutes; Cook Time: 15 minutes

     2 teaspoons cornstarch
     1 cup water
     2 tablespoons soy sauce
     1 tablespoon roasted garlic & bell pepper seasoning
     1/2 teaspoon ginger, ground
     1 tablespoon oil
     1 1/2 pounds boneless beef sirloin steak, cut in 1/4-inch strips
     3 cups asst. vegetables (broccoli florets, mushrooms, red bell
        pepper strips & snow peas)
     Cooked rice (optional)

Mix cornstarch, water, soy sauce, seasoning and ginger in small bowl until smooth. Set aside.

Heat oil in large nonstick skillet on medium-high heat. Add beef in several batches; stir fry 5 minutes or until no longer pink. Remove from skillet. Repeat with remaining beef, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return beef to skillet.

Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Serve with cooked rice, if desired.

6 Servings.

Recipe Review:
Absolutely incredible! This was our first time making stir fry from scratch - and boy do we need to do this more! We decided on stir fry for our 3rd Anniversary because we live for rice and veggies lately. The rich beef and vegetables flavor surprised us in this recipe because we weren't expecting something so great in such a quick, easy and tasty dish! I think that substituting tamari sauce for the soy sauce gave it a richer flavor, which makes it one we will make again!

Fried Rice
Prep Time: 15 minutes; Cook Time: 15 minutes

     2 ½ cups of cooked rice (can be cold)
     2 or 3 eggs
     ¾ cup frozen peas
     ¾ cup frozen corn
     ¾ cup chopped, peeled carrot
     3 cloves of garlic minced
     3 tablespoons oil
     2 tablespoon gluten-free soy sauce (I used San J Organic
        Tamari instead)
     Salt & pepper, to taste

Heat wok (or deep pan) to piping hot. Water droplets should dance across the pan excitedly!

Add 1 Tablespoon of the oil and heat thoroughly. Once the oil is hot, add the garlic and carrots. Stir fry until the food is half way done. Remove from the pan and set aside.

Return the work to piping hot again. Add the remaining 2 Tablespoons of oil and heat again. Add rice and stir fry (fry while stirring continually to avoid the rice sticking) until the rice has been heated through.

Add pepper to taste.

Add remaining veggies (in this case, frozen peas & corn) and continue to stir fry until the peas & corn are warmed and the rice is host.

Return the garlic and carrots to the pan.

Add soy sauce (2-3 Tablespoons to taste – depending on the saltiness of your soy sauce). NOTE: Fried rice is typically NOT dark in color but rather a light golden color with the soy sauce brining more flavor and a tinge of color. This is unlike most American fried rice restaurant recipes.

Continue to stir fry until well combined and everything is practically cooked perfectly.

Add eggs. Continue to stir fry until the eggs are distributed and cooked through.

Recipe Review:
This was such a fabulous meal! I was so glad that we decided to make the fried rice 'homemade' as well. But now that we've made it, I don't know if I'll ever enjoy the stuff from restaurants again because this was so great! The only thing that was missing was the scrambled egg pieces, but even without the eggs, it was incredible. I researched soy sauce, only to find out that almost all soy sauces have gluten in them, so we used organic tamari sauce instead. The peas and corn were a great addition. The fried rice could be eaten as a dish alone - but it was great with the beef & veggie stir fry.

All Things Pumpkin

2009-10-13T15:44:00.184-05:00

Fall harvest might be one of the best times of the year! It's time for apple farms, grape stomps at local vineyards and pumpkin picking. Oh, pumpkin picking. This time of year I can't think about anything but pumpkin flavored treats. Breads, pies, muffins...oh wait. All these yummy things have flour. They also have crust, gluten and dairy. Oh gosh! What is a girl, who is still on an elimination diet, to do? I absolutely can not miss out on one of the best flavors of the fall season. After searching for a few hours on how to adjust recipes for wheat-free flour and becoming quite confused with the territory that I'm brand new to, I'm still inspired to make a full meal of pumkin with some old-fashioned recipes. I'll leave the gluten-free and almond flour mixes for a time when I'm a litte more 'confident' in the field of GF. For now, it's time to fill the house with the aroma of Turkey Chili with Pumpkin and Crustless Pumpkin Pie.

Turkey Chili with Pumpkin

Prep: 20 min. Cook: 4 hours

1 medium onion, chopped

     1 medium sweet yellow pepper, chopped
     3 garlic cloves, minced
     2 tablespoons Extra-Virgin Olive Oil
     3 cups chicken broth
     2 cans (15 ounces each) black beans, rinsed and drained
     2-1/2 cups cubed cooked turkey
     1 can (15 ounces) solid-pack pumpkin
     1 can (14-1/2 ounces) diced tomatoes, undrained
     2 teaspoons dried parsley flakes
     2 teaspoons chili powder
     1-1/2 teaspoons dried oregano
     1-1/2 teaspoons ground cumin
     1/2 teaspoon salt

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a
5 qt. slow cooker; stir in the remaining ingredients.

Cover and cook on low for 4-5 hours or until heated through.

10 servings (2-1/2 quarts)

Recipe Review:
Didn't have black beans on hand so I substituted kidney beans.  Also substituted ground turkey for the cubed turkey. Was expecting great pumpkin flavor since it called for an entire can of solid-pack pumpkin, but it eneded up with a very subtle pumpkin after-taste. The reason for the 3 stars is the minimal pumpkin, otherwise a great classic chili recipe with great aroma.

Crustless Pumpkin Pie
Prep: 10 min. Cook: 55 minutes

     Nonstick cooking spray
     3/4 cup granulated sugar
     1 teaspoon ground cinnamon
     1/2 teaspoon salt
     1/2 teaspoon ground ginger
     1/4 teaspoon ground cloves
     2 large eggs
     1 can (15 oz.) 100% Pure Pumpkin
     1 can (12 fl. oz.) Evaporated Milk
     Whipped cream, (optional)

Preheat oven to 350F degrees & spray 8 in. round cake pan with nonstick cooking spray.

Mix all filling ingredients together and pour into pan.

Bake for 45-50 min. or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.

8 Servings

Recipe Review:
What crust? Didn't even miss the crunchy pie crust because I was craving the filling of this pie so much. The filling was so creamy and baked just right. It tasted just like Grandma used to make! I am still on my elimination diet this week, so I felt this was the perfect opportunity to test dairy with the evaporated milk. Flawlessly easy and hit the pumpkin craving spot!

Spaghetti Squash Primavera

2009-10-07T00:30:00.006-05:00

First encounter with spaghetti squash and it was a good one! I was a little nervous with this recipe because my mom was over for dinner and I always love to impress her with my new developing skills in the kitch! The veggies were all in season and it was a fabulous dinner.

There were lots of leftovers - started to get sick of it by the fourth meal. Next time I make it, I will try freezing in individual servings for a quick meal on a busy day.

Great robust flavor! It was an excellent way to cook my veggies and protein all in one dish together.

Spaghetti Squash Turkey Primavera
Prep: 20 min. Cook: 41hour 20 min.

1 large spaghetti squash, halved, cooked and seeded

12 ounces ground white meat turkey or ground beef cooked

1 tablespoon olive oil

1 large onion, minced

4 garlic cloves, minced

2 green onions, minced

8 ounces mushrooms

4 carrots, sliced

1 medium zucchini, sliced/quartered

1 medium yellow squash, sliced/quartered

Two-28 ounce cans chunky tomato sauce

1 tomato, chopped (optional)

2 teaspoons capers (optional)

2 teaspoons minced fresh oregano

2 teaspoons crushed red pepper flakes (optional)

2 tablespoons chopped fresh parsley

Preheat oven to 350F degrees.

Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.

Brown the pound of turkey.

Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Then add the cooked turkey and cook for 4 minutes. Add the mushrooms, carrots, zucchini, yellow squash & tomatoes and bring to a boil, lower the heat to medium-low and simmer for 15-20 minutes.

Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve.

Options -

*Add some butter and seasoning to the squash before you cook it to add a little flavor.

*Cook the veggies in a little olive oil before adding to sauce if you want them cooked more.

Serves 6-8.

Recipe Review:
This is the perfect recipe for the end of the fall harvest season. Add or delete veggies as you see fit. I used a large 4 pound spaghetti squash and didn't cut it in half to cook it. Instead I only punctured it with lots of knife slits to roast it. It took a while to cook through - next time I will try 2 smaller ones and cut them in half to cut down on prep time.

Health Adventures

2009-09-28T23:00:00.000-05:00

My goodness. Ater long tests, ill health, numerous doctors, allergy pricks, and more, I recently found out I'm gluten intolerant and also have some issues with casein, which is the protein found in milk. Here's my story:

Let's go back to the beginning of 2009. I was laid off from my job as a marketing specialist for a multi-channel electronic retailer in the Twin Cities Metro area. I knew this was my time to really take a step back and focus on myself and most importantly, my health. We only have one chance!

After suffering from hives/cholinergic urticaria for over 5 years with no answers, as well as persistent headaches and ugly weight that wouldn't go away, I knew this was my time to experiment. I spent countless hours researching what ailments I might have and decided to go see a doctor one day in August when I didn't have enough energy to get myself off the couch. I found out I was deficient in Vitamin D and other vitamins and minerals were out of wack. My doctor chalked it up to IBS and potentially a 'leaky gut', but also believed I could have some intolerance issues as well, so she suggested I pick up the book, The Fast Track Detox Diet by Ann Louise Gittleman to get myself acquainted with detoxing and organic foods. It was the perfect start to a new way of life. I met with a nutritionist to make sure that I was getting adequate vitamins and minerals and that I wasn't leaving anything important out. In the beginning I started from scratch only eating protein, fruits and veggies. I stopped taking my multi-vitamin, DHA/Omega 3s, and probiotics. I did not follow the book to a T, nor would I recommend it because some of the recipes question your committment! Throughout the process I did find out a lot about how our body functions and how important it is that we feed it good-quality, whole foods whenever possible.

Therefore I begin a newfound, INSPIRED journey of personal successes, opportunities that will be gained or lost, and I have a new outlook on everything that comes my way. Recently I braised meat. I am in the process of learning what it really means to begin and keep a yoga/meditation practice. I can give the 'girl-scouts honor' that 90% of the recipes I make turn out great...which means that I can actually cook! :)

Gluten is not my friend anymore! Dairy/Casein and I have a high-school dating relationship (some days we like each other and other days we're fighting...). It's been a very fun challenge and one in which I appreciate each day I get to 'play' in the kitchen. This blog will be my adventures of trying to become an acomplished cook in the wonderful world of gluten-free (GF) with as little cheese, yogurt, milk and dairy as possible.

From my kitchen to yours - Be Inspired!