The Clueless Chef

Homemade Gluten Free Pizza Crust

2012-07-07T15:40:00.000-07:00

Yay for me! I am beyond proud of this discovery. This crust isn't perfection. Come on now. Hello reality. It's gluten free. BUT. I will say that it tastes just as good as any of the super expensive store-bought gluten free pizza crusts I've tried. So... it's cheaper, not that much more complex to prepare, and I don't have to suck it up and accept that the mix contains either potato or corn starch- 2 ingredients that I also try to avoid, and I have yet to find nonexistent in the previously mentioned super expensive gluten free mixes.

My disclaimer: I'm not promising the world. Buying the bulk products needed for this recipe is a bit costly. But you can use the xanthum gum and tapioca starch for several rounds of crusts, so the price per crust is still significantly less than the pre-made mixes.

Makes one large 16 inch pizza, or two smaller 8 inch pizzas. (And disregard the small portions in the pic... that's a deep fried version that works as well, and I will soon add to my recipe repertoire)

INGREDIENTS:

1 yeast package (about 1 TBSP)
1 cup warm water, (I heat the glass measuring cup in a microwave for 45 seconds)
2 1/2 cups brown rice flour
1 TBSP xanthum gum
1 TBSP tapioca starch
1 tsp. sugar
1 tsp. sea salt
2 TBSP olive oil plus some for dealing with the handling of the dough

DIRECTIONS:
Heat the water and add the yeast package. Let it soak for a good 5-10 minutes Meanwhile, mix all the dry ingredients together in a large bowl using a mixer. After the yeast has soaked, add the yeast and water, and olive oil. Mix the ingredients until combined thoroughly. Cover and let sit for 20-25 minutes.

Preheat the oven to 375 degrees. Spray the pizza pan(s) you will be using with cooking spray. My suggestion to help you handle the dough is to either pour a few TBSP of olive oil on your hands and rub thoroughly or add that amount to the dough. Or both, if feeling wild and carefree with your olive oil usage. Dispense large portions of the dough on various parts of the pan(s) and slowly knead it out until the dough spreads out evenly throughout the pan(s).

Bake for 8-10 minutes, just until it appears to be hardened enough to handle your toppings. Add the toppings of your choice and bake another 10-12 minutes. I take it out just when the cheese begins to brown.

There you have it. Wallah! Now I just have to restrain myself from making this recipe too often because portion control and pizza just don't mesh when it comes to me!

Chicken and Dumplings

2012-07-03T10:39:00.000-07:00

I am on a baking roll these days! First this little treasure, and a homemade pizza dough recipe soon to follow. Baking is usually one of my most clueless departments in my vast skill-set of cooking clueless-ness, so I am ready to brag about this mastered perfection of the gluten-free dumpling.

In the past, I just modified a version of the Pioneer Woman's Chicken and Dumplings to make it gluten-free. But I married some of her procedures with my Chicken Pot Pie dough to make quite the baby. I am one proud Mama! And, if I ever did own my own gluten-free restaurant, this recipe would be marked on the menu as one of my top faves. If only....

INGREDIENTS:

THE CHICKEN AND VEGGIES:

4 TBSP butter, (or use Earth's Balance Spread if trying to minimize the dairy and not avoiding corn)
salt and pepper
1 cup brown rice flour
2 lbs. boneless,skinless chicken thighs or breasts (I'm a dark meat fan, personally)
1 cup carrots, finely diced
1 cup celery, finely diced
1/2 a large sweet onion, peeled and finely diced
1/2 tsp. ground thyme
1/4 tsp. turmeric
48 oz. chicken broth (I like Swanson's Natural Goodness)

THE DUMPLINGS:

1/2 cup butter or Earth's Balance Spread, melted
1/2 cup sour cream (I use fat-free)
1 egg
1 cup brown rice flour
1 tsp. baking powder
1 tsp. xanthum gum
1 tsp. salt
1 tsp. oregano

DIRECTIONS:

SUMMARY: Cut the Chicken and Veggies- Saute the Chicken- Saute the Veggies- Make and Add the Dumplings

STEP ONE- THE CHICKEN: Cut the fat off the chicken and sprinkle with salt and pepper. Then cut the chicken up into bite-sized portions. Pour the brown rice flour in a large bowl and dredge the chicken pieces in the flour. Melt 2 TBSP butter in one large pot and the other 2 TBSP in another large pot (or use the same pot and just be prepared to make 2 batches) over medium-high heat. Brown the chicken on both sides, about 3 minutes per side. Remove the chicken from the pot(s) and set aside on a plate.

STEP TWO- THE VEGGIES: If using 2 pots, pour the remains of one into the other main pot. Add the carrots and cook, stirring frequently, until they begin to soften and lessen in color, about 3 minutes. Add the celery and onion, and cook for another 3 to 4 minutes, stirring frequently. Stir in the ground thyme and turmeric, and then pour in the chicken broth. Stir to combine and then add the browned chicken back in as well. Cover the pot and simmer for 15 minutes.

STEP THREE- THE DUMPLINGS: While the chicken and veggies are simmering, mix the melted butter, sour cream, and egg in a large bowl using a mixer. Add the remaining dry ingredients and mix until thoroughly combined.

STEP FOUR- THE FINALE: Once the chicken and veggies are done simmering, make small spoonfuls of the dumpling dough and drop them into the pot. And I do mean SMALL spoonfuls. The little suckers will expand from 1/2 an inch in diameter to about an inch and a half in diameter. Cover the pot again, and continue simmering for another 20 minutes, taking time to stir once or twice. Be sure to spoon out each serving and allow 10 minutes to cool.

Italian Braciole

2012-06-28T18:54:00.000-07:00

In the mood for some yummy Braciole? First in the mood for learning what Braciole means? I had to Google it. I came up with the Italian version being a reference to thin cutlets of meat pan cooked in their own juices or olive oil while the Italian -American version being a reference to cuts of meat rolled with cheese and/or bread crumbs. Whatever it may be, it's a fun way to add meat to your pasta without relying on the traditional meat-a-ball-a. And did I mention... really yummy? I kept this recipe in my weekly dinner plans for about a month before deciding it was time to take a break and replace it with some new discoveries.

Final side note: You know how you swear you hear a word for the first time, and then it suddenly starts constantly popping up out of nowhere? I am a total "Top Chef", "Master Chef", and really any reality cooking show fan, and I swear I've NEVER heard anyone mention the word Braciole. It was totally new to me. Until I cooked this recipe... and two weeks later... a discussion about what an Italian Braciole recipe entails came up on the random reality show, "Jerseylicious." So the show I shamefully admit to watching when in the mood to be dumbed down and not completely engaged happened to be the most insightful to the Braciole topic. Go figure. And quit judging me. To you fellow Texans, just know that I do at least have the reality show "Big Rich Texas" higher up on my priority list.

INGREDIENTS:

24-32 toothpicks
2 lbs. combination of thin sliced meat (I usually use a combo of beef, veal, and lamb)
1lb. block of your choice cheese, enough for 12-16 slices (I like Pecorino Romano and Fontina)
4-5 garlic cloves, minced OR use a few spoonfuls of pre-minced garlic
1 TBSP Italian Seasoning
Salt and Pepper
1 TBSP olive oil
1/2 cup dry white wine or sherry cooking wine, OPTIONAL
1 24 oz. jar your choice Marinara Sauce
12 oz. pasta (I use "Tinkyada" brown rice penne, and no one whose tried my recipe can believe it's gluten-free pasta)

DIRECTIONS:

STEP ONE- PREP THE BRACIOLE: On a wooden board, lay out one slice of meat (I usually start with beef). Add a slice of cheese, sprinkle a pinch of garlic, Italian Seasoning, salt, and pepper. Add another slice of meat (I then usually add either veal or lamb). Add another slice of cheese, and pinches of garlic, Italian Seasoning, salt, and pepper. Fold the ends of the meat up together, slightly overlapping each other. Secure the roll with 4 toothpicks.

Repeat this process for each Braciole "roll." You should end up with about 6-8 Braciole.

STEP TWO- COOK THE BRACIOLE: Heat the olive oil in a large wok or sauce pan for one minute over medium high heat. Add the Braciole. Roll them around several times until all sides have browned, about 6-8 minutes. Add the wine, if using. Let it cook for about 2 minutes, until it reduces to about half. Add the marinara sauce. Stir to ensure all of the Braciole are coated. Cover the pot and simmer for 45 minutes, taking time to flip the Braciole over about halfway through the process.

STEP THREE- THE PASTA: About the same time you flip the Braciole, cook the pasta. Once the Braciole is done simmering, let it cool down enough for you to remove the toothpicks. Then return them to the pan and add the pasta. Stir it in thoroughly. Plate and eat up.

Spicy Snow Peas

2012-06-26T17:59:00.000-07:00

A nice and simple way to change up the veggie side you add to your oh-so healthy meals!

INGREDIENTS:

2 tsp. olive oil
1 lb. snow peas or snap peas
1 small shallot, peeled and diced
1/2 tsp. salt
1 tsp. curry powder
1 8 oz. can tomato sauce
1 tsp. Tabasco sauce (or more if feeling spicy)

DIRECTIONS:

Heat the olive oil for a minute over medium high heat. Add the peas and shallot and cook for two minutes, stirring frequently. Add the salt and curry powder and cook for another minute. Add the tomato sauce and Tabasco and cook for one more minute.

ALLERGY ALERT

2012-06-17T14:30:00.001-07:00

I just thought I'd give any of you food-sensitive folks out there a bit of a heads up. I am obviously sensitive to quite a few foods and find it helpful to limit them to the best of my ability. However, I never actually experienced any sort of allergic reaction to foods until recently. Once about 6 months ago. And once this past week.

Let me be clear on the difference. Food sensitivities can take up to 72 hours to manifest themselves, and are therefore difficult to pinpoint. It's a guessing game as to what digested ingredient is causing the slow-coming side effects. Reactions to actual food allergies are immediate, extreme, and most noticeable.

So before I go into my random story, let me just give you a few quick bits of advice....

(A) Seeing as how I only had food sensitivities and never actual allergic reactions to foods until 6 months ago, I would suggest you be prepared for a possible sudden onslaught if you are already experiencing food sensitivities.
(B) I would advise against trying any new foods or foods you haven't eaten in quite some time unless you know you have immediate access to an antihistamine, in case of a sudden onslaught.
(C) DO NOT. Absolutely DO NOT consume any foods other than those that are tried and true if you have any obligation that you must fulfill that day.

Now to my story of pure misery.

Again, I had an allergic reaction very similar to what I'm about to describe about 6 months ago. My husband, mother-in-law Lisa, and I ordered delivery Chinese food. I specifically ordered off of their gluten-free menu and wasn't sure what caused my allergic reaction then, but it had never happened to me before, and I could only assume it was the mushrooms in my dish since I'd been avoiding mushrooms in my diet for quite some time. I began to experience horrific reactions similar to the ones I'm about to describe, but took some antihistamine which minimized the reaction, and I was fine within 30 minutes.

So last Wednesday morning. My husband was at work. My mother-in-law was in town again and needed to be taken to the airport at 11 a.m. I pulled my usual maneuver when she visits and slept in until about 10:30. I came downstairs and decided I'd better get something in my belly since it's just shy of an hour and half to the airport and back. I'm not much of a breakfast eater, and decided to eat something quick and light: Rice Chex cereal with vanilla soy milk. I eat Rice Chex cereal all the time. If I'm really hungry and don't want to wait until I have time to prep something, I find that a few handfuls of Rice Chex suffices for the short term period. And I used to have Rice Chex with vanilla soy milk for breakfast quite a bit back in the day when I first went gluten-free and was still working the 8-5. But it has been a LONG time since I actually had a bowl of cereal with vanilla soy milk.

So about 3/4 into the bowl, I started feeling kind of funny and decided it best to throw out the rest. Sure enough, a few minutes later, my lips started swelling up and hardening, like what happens when you get a bad bug bite. Next, I could feel the inside of my mouth and my throat swelling up. To the point where I could barely swallow. We needed to be leaving in 10 minutes, so I calmly told Lisa that I was having an allergic reaction and was going to make myself throw up. I was trying to remain as calm as possible and not completely freak her out, but my gigantor swollen lips probably startled the living daylights out of her. I threw up and felt better. I knew that an antihistamine would probably help stop the reaction, but also knew the stuff would knock me out to where I would not be capable of driving Lisa or my children anywhere. So I crossed my fingers and hoped that throwing up whatever it was that I was reacting to would put a stop to further reactions. I was terribly wrong.

I felt a bit feverish and swollen, but okay until about 20 minutes down the road. I began experiencing severe chest pain. It would start in my throat, slowly move down to my chest, burn horribly for about 10 seconds, and then go away. All to start back up again. The cycles of chest pain and swelling of my throat slowly began to diminish, but just before my nose started to get so stopped up, I could barely breathe through it. And the feeling of nausea began to return. I was concentrating m best to stay calm for Lisa, who is a VERY cautious person in general and already wondering if I should just park at the airport and have Keith take off of work to come meet me and the girls and drive us home. I, of course, was hoping to not do that since it would mean one of our cars would have to be left at the airport and picked up later, and getting off of work is not exactly easy for Keith since he is a P.A. with scheduled appointments. I told her that I just needed to stop and throw up one more time. I did not mention to her that I'd almost rather go through another child birth than deal with the amount of discomfort I was experiencing at the time. (But... for the record... I had pretty easy child births, so my level of discomfort during the allergic reaction vs. child birthing might be slightly askew compared to the norm). So we pulled into a Sonic 5 minutes from the airport. I didn't even bother trying to go inside, but just pulled in the back of the lot. Lisa fished out some napkins from her luggage (I told you she is very cautious.... and ALWAYS prepared). I didn't have anything else to throw up, but just burped out the pressure I was feeling and then blew my nose profusely. I honestly felt MUCH better. I had to reassure Lisa several times that I wasn't just saying that, but genuinely felt well enough to drive myself and the girls back home after dropping her off at the airport.

And that really was true. I didn't feel any more nausea or chest pain on the way home, but I itched like CRAZY the whole way home. My stomach, my legs, my back. I'm kind of used to that feeling from back in the day before I went gluten free and my eczema would get unbearably out of control. I definitely preferred that feeling than chest pains, a swollen throat, and nausea. I called Lisa as soon as we pulled into the driveway to reassure her that I, and her precious granddaughters, made it home just fine before heading upstairs to see if I could make myself throw up one more time. I didn't need to, but then took a look in the mirror at my itching skin. My stomach, back, and legs were COVERED with severe.... and I do mean SEVERE.... hives . Google it. I dare you to find a picture of the worst-case scenario, and I promise you that I looked equally as horrific.

I got my girls settled in with juices and snacks and TV shows, popped some Benadryl, laid down on the couch, and the hives and symptoms all disappeared within 15 minutes. Although the antihistamine, like always, wore me out fast. Thank goodness my two little girls are troopers when it comes to letting me rest on the couch while they happily play next to me with toys on the rug or PBS games on our laptop. And thank goodness for their obsession with watching the "My Little Pony" series.
I joked on the phone with Lisa after the fact about what a freak of nature I really am and how I bet that there are all kinds of scientists out there who would love to get a hold of me and try to figure out what makes me tick so poorly! A lab rat waiting to be found!

And the final note. I think my brother-in-law figured out what I was reacting to. I was baffled, knowing it couldn't possibly be the vanilla or the soy in vanilla soy milk. I eat those ingredients fairly often. It's most likely the carrageenan used in the milk- a complex protein. Gluten is also a protein, so apparently my body is really beginning to build more and more grudges towards proteins.

I will definitely have to add that one to the numerous list of ingredients I need to scan through on the label before purchasing and digesting any new food product. Can I just say.... UGHHHHH!

Less Messy Battering Tips

2012-06-14T14:44:00.000-07:00

Now, you might very well shout out loud a big, "DUH!" to this info. Perhaps it is obvious to so many out there. And perhaps I am still way more clueless in the kitchen than I'd like to think. I have always gone about battering my foods in a messy, hands on manner which requires constant trips to the sink to wash off my batter ridden fingertips.

Now I hesitate to mention how I figured out how to batter chicken in a less messy manner (since none of you out there threw me a bone!)..... but..... here it is.....
I learned this from watching an episode of "Mob Wives." Drita was actually talking on the phone while using this process in the show, and lights went off in my head! You don't have to get your hands covered in batter and constantly rinse them off during the whole process. There. Phew. I admitted it. It's out there. And while I'm in the mood for admitting things.... yes.... I DVR "Mob Wives." And "Tough Love." And "Basketball Wives." And "Real World / Road Rule Challenges." I could continue. Let's just say that MTV, VHS, Style, and Oxygen reality shows are all sadly in the picture. But, of course, BRAVO will always be my #1.

STEP ONE: Pour the dry mixture into one large bowl. (My mixture usually consists of brown rice crumbs or brown rice flour, seasoning, and perhaps Grated Parmesan, if I'm feeling wild.)

STEP TWO: Crack some eggs and beat them ruthlessly in another bowl.

STEP THREE: Using tongs or a large fork, dip and swish the chicken (or whatever food is needing to be battered) first into the egg bowl. Lift up and shake. Using the tongs or fork, transfer it to the dry mixture bowl. Dip it in, spoon the surrounding dry mixture over it to coat completely, lift up using tongs or a fork, and shake. Place it on a plate.

STEP FOUR: Repeat for each piece.

And, one last tidbit. If you have kids who are eager to help you cook.... coating the chicken (or whatever food you're battering) with a spoon is as much fun to them as playing in a sandbox.

***** DISCLOSURE: No child was allowed to touch the raw meat with their bare hands in the battering of this chicken. I suggest you ensure the same!*****

Turkey Burgers and Chard

2012-06-06T10:28:00.000-07:00

So you want to scarf down a burger, but not in the mood for the guilty aftermath? Now.... I will not claim that this recipe is going to be so satisfyingly tasty that you will scoff at your fave local burger joint. BUT.... it is ultra-healthy and easy as I get. And now for the best part. The secret to getting your turkey burger as juicy as possible..... the ultra-healthy addition of chard. So try this one out. Be proud of your healthy choice. And give me a bit of props for helping you juice your burger up with a health boost of chard.

INGREDIENTS:
THE BURGERS:

2 tsp. olive oil + 2 TBSP olive oil
1 shallot, peeled and diced, OPTIONAL
1/2 zucchini, diced, OPTIONAL
1 celery stalk, diced , OPTIONAL
3 garlic cloves, peeled and minced, OPTIONAL
2 lb. ground turkey
1 egg, beaten, OPTIONAL
1 tsp. ground cumin
salt to taste
1 slice cheese per burger, optional
1 avocado, sliced

THE CHARD:

1 TBSP olive oil
1/2 bunch of Red Swiss chard, chopped
1 TBSP dried minced onion OR 1 shallot, peeled and diced
1 cup chicken or beef broth
salt to taste

DIRECTIONS:
STEP ONE- THE VEGGIES:
Keep in mind that you can add all or none of the veggies. And you can opt to skip this step for time purposes. Just know the patties might not stay together quite as well. Heat the 2 tsp. of olive oil over medium heat. Add the shallots, zucchini, celery, and garlic cloves and saute, stirring often, just until softened, about 4-5 minutes. Set aside and let cool.

STEP TWO- THE CHARD:
Heat the 1 TBSP of olive oil over medium high heat. Add the chard, and dried onion or shallot. Cook until the majority of the leaves begin to wilt, stirring often, about 2-3 minutes. Pour in the broth and salt. Bring to a boil and then reduce heat and simmer 10 minutes.

STEP THREE- THE PATTIES:
Mix the ground turkey, egg, ground cumin, salt, and sauteed veggies in a large bowl. Stir to combine. Form the mixture into 8 small patties. Heat the 2 TBSP. of olive oil in 2 frying pans (or cook 4 at a time in batches if you only have one frying pan). Cook one side for 3-4 minutes (until meat looks about halfway cooked through). Flip 'em and cook another 2 minutes. If using cheese, add the cheese now. With or without the cheese, cook the burgers for another 2-3 minutes, until slightly browned on the bottom.

My Next Clueless Adventure

2012-06-03T10:14:00.000-07:00

I still have plenty of recipes to catch up on and post. And I do love doing so and having so many recipes in my arsenal. BUT, my favorite posts are always the ones when I mess up terribly. I find blogging about my mistakes most therapeutic.

Not to brag, but I'm actually getting less and less clueless and making less and less mistakes. Sooo..... I decided to start a new blog where I'm guaranteed to always have something to complain about, something to laugh about, and something needing a therapeutic blogging purge. Hence my Clueless Stay-at-Home Mom addition. I added a link to this blog at the top right corner before the ad, indexes, and labels. I probably should have thought of a shorter blog name. Oh well. It's a done deal at this point. No turning back.

And a disclaimer to my family:
You will probably notice that I copied and pasted a lot of the blogs from my family blog to this newer one. Sorry for the repetition, but I just like the idea of having all of my thoughts and experiences on motherhood on this blog. So it's quite likely the repetition will continue a bit in the future. Just giving you a heads up.

Broccoli Cheese Soup

2012-06-01T10:16:00.000-07:00

I agree with the babies. Smooth, simple, pureed veggies are a wonderfully tasty thing. Okay.... so that doesn't mean I go and binge on jars of Gerber's. BUT, I do love my pureed soups. I'm just a bit anti-chunk for some reason. I'll stand by that decision when it comes to beans as well. Love me some pureed beans. Will have to post my favorite recipe for that soon, but in the meantime.... here's one of my favorite pureed faves....

INGREDIENTS:

1 TBSP olive oil
1 large shallot, peeled and diced (or use 1/4 an onion)
3 garlic cloves, peeled and minced (or use 1/2 TBSP of pre-minced garlic)
1 head broccoli, rinsed and florets chopped off
1 TBSP fresh basil, chopped (or use 1 tsp. dried basil)
3 cups chicken broth
1 cup mozzerella, shredded
1/2 cup fat-free sour cream
salt and pepper to taste

DIRECTIONS:
Heat the olive oil in a large sauce pan for 1 minute over medium high heat. Add the shallots and garlic and saute for 3-4 minutes, just until softened and translucent. Add in the broccoli and basil. Stir to coat, and saute for another 2-3 minutes, just until the broccoli begins to green.

Add the chicken broth and bring to a boil. Cover and reduce heat to a simmer. Simmer for 15 minutes. Remove from heat and let cool.

Pour the soup into a blender or food processor. (**NOTE: You may want to pour the soup into a large bowl and puree it in batches. An overfilled blender or processor only leads to a messy result.**)

Return the pureed soup to the sauce pan over medium heat. Add the cheese and stir until melted, about 5 minutes. Reduce the heat to low and stir in the sour cream. Add salt and pepper to taste.

"Fried" Chicken Simplified

2012-05-09T14:58:00.000-07:00

Just a quick tidbit of time-saving info. The "Fried" Chicken recipe is one of my absolute faves. Love, love, love it. But in my days of laziness, I've resorted to simplifying the prep process, and I honestly don't know much of a difference.

So here it goes.... prepared to be blown away.... I just place the chicken in the baking dish, spread the yogurt on top, and then pour the batter ingredients evenly on top rather than bothering with dipping each individual piece in the yogurt and batter and taking care to coat it on all sides.

Eggs A La Keffy

2012-05-08T14:35:00.000-07:00

Go back to the basics of simple flavors. Savor the flavor that fresh ingredients have to offer. My hubbie cooked this one up for me, and I was satisfied and energized from the time I woke up and partook until dinner time. (I suppose I should mention that Keith often lets me sleep in on the weekends and tends to the kiddos, and he didn't actually make this for me nor did I actually eat it until about one in the afternoon. So perhaps that's why it held me until dinner time. And I suppose I should also mention how lucky I am that I don't have to wait until Mother's Day to get to sleep in and then be handed a delicious homemade breakfast when I choose to make my presence!)

INGREDIENTS (per serving):

2 tomato slices
2 eggs, fried
1 oz. (1 handful) of fresh baby spinach, sauteed in 2 tsp of olive oil
2 bacon slices, sauteed
1/2 an avocado, sliced
salt and pepper and Tabasco to taste

DIRECTIONS:

Slice the tomato and place on a plate. Fry your eggs in a frying pan according to preference (I like over medium, and if you don't know how to fry an egg, then go to www.foodnetwork.com and search "fried eggs." I promise they'll give you great advice).

While eggs are frying, saute spinach in a separate frying pan, and cook bacon slices in another pan. Or take turns using the same pan and just plan on a little more prep time. And ditto on the Food Network advice. Check out their website if hesitant on cooking spinach or bacon. Or refer to my lessons on spinach.

During the cooking process, season your eggs or spinach with your choice amounts of salt, pepper, and/or Tabasco. Or any other seasonings you know you love.

Place the eggs on top of the tomato slices, then the spinach, the avocado slices, and bacon.

And there you have it. Perhaps I should have let Keith put in his input on the cooking processes that he undertakes, but man it's easy to write recipes when I can pawn off half the directions to another website!

Caramelized Pears and Brie

2012-05-04T13:01:00.000-07:00

So... yes... you probably notice that the picture shows a crust and not just pears and brie. That's because the first time I tried this recipe, I attempted a gluten-free crust to make a nice fancy crepe. I have a few corrections to try out before I can stamp my name on how to make a darn good crepe. But the pear and brie part is DEE-LISH all on its own. Perfect for a slightly healthy dessert. Keith topped his off with a scoop of vanilla ice cream. Just a suggestion for those of you who want to truly indulge.

INGREDIENTS:

3 TBSP sugar
1 anjou pear, sliced in 1/2 inch pieces
2 TBSP butter
4-6 oz. brie, sliced in 1/2 inch pieces

DIRECTIONS:

STEP ONE: Heat the sugar on medium-high in large frying pan, stirring frequetnly, until it begins to brown and liquidate, about 3 minutes.

STEP TWO: Turn the heat to medium-low and add in pear slices, still stirring frequently, until they begin to soften, about 5 minutes.

STEP THREE: Add the butter or Earth's Balance spread and let it simmer for another 2-3 minutes.

STEP FOUR: Turn the heat to low, add the brie and continue to let it cook for another minute or two, just until the brie starts to melt all nice-like.

There you have it. So simple, and yet so fancy sounding when you announce that you're serving caramelized pears and brie. (I must admit, I was a bit disappointed to discover that caramelized doesn't seem to mean much more than slowly cooked in a frying pan. I thought it sounded so fancy and complicated when "Top Chef" contestants used that term!)

FINAL NOTE: To those of you who may have my cluelessness (and outright ditziness), the "paper" looking portion on the outside of brie is NOT in fact paper. It's totally edible. Years ago, Keith cracked up when he found me in the kitchen, brutalizing the brie we were planning to serve to guests by trying to cut the "paper" off the edges.

The Secret About Pad Thai Noodles

2012-05-04T12:18:00.000-07:00

My beginning teaser to this one: The pad thai noodle boxes have been holding out on us as far as giving us the best instructive details on how to cook the most delicious Pad Thai stir fry noodles.

And as for finding pad thai noodles: I usually find boxes of "Simply Asia" or "Thai Kitchen" Pad Thai Noodle kits in the international section at my H.E.B. The boxes tend to stress the fact that they are gluten-free.

I LOVE Pad Thai noodles. And stir fries in general. They're such an easy, tasty way to make a meal pretty darn allergen free. But I've always had one major issue. The pad thai rice noodles just don't absorb sauces the way good ol' wheat pasta can do and end up tasting quite bland. I constantly depend on the above mentioned boxes of either "Simply Asia" or "Thai Kitchen" pad thai noodle kits for my noodle portion of the stir fry recipe, and until recently, I depended on said boxes for giving me the proper instructions on how to cook the noodles.

WRONG, WRONG, WRONG! I can't begin to wrap my brain around why they hold back on this useful Pad Thai noodle cooking tidbit, but there's a simple way to make those noodles SO much yummier in your stir fry dish rather than cooking them in water and adding them to your stir fry ingredients after-the-fact.

(A) Use a shallow pan rather than a traditional sauce pan for cooking them.

(B) Fill the shallow pan with just enough water to cover the noodles when added. (This does require a bit of eye-balling and guesswork on your part, but you'll figure it out after a few go's. At least you should.)
(C) Bring the water to a boil, and then add 3-4 TBSP of your combo of favorite stir fry / Thai noodle flavors. My suggestion is to use a combination of my following preferred options:

Gluten Free Hoisin or Soy Sauce
Peanut Butter
Sweet Red Chili Paste (but go easy on this one, a TBSP at most unless you like it nauseously super-sweet)
Gluten Free Thai Peanut Sauce
Some of the portion of Gluten-Free sauce kits included in "Simply Asia" or "Thai Kitchen" noodle boxes
Garlic Chili Sauce (also go easy on this one, only a few tsps. unless you like it nose-pouring-out-snot spicy)

(D) Add the noodles and continue to cook over high heat. ***Seriously. IGNORE the package's suggestion to add the noodles in boiling water and then remove from heat.***
(E) Continue cooking in the flavored water until the water is about 2/3 boiled out (about 8 minutes). Then remove the noodles from the heat and let them continue to absorb the remaining flavored water for another 5 minutes, stirring occasionally.

Originally, I was going to GUARANTEE you'd love the taste of your pad thai noodles SO much more. But I guess that's a bit presumptuous. Maybe you prefer a simpler taste to your noodles. Maybe I shouldn't stamp a guarantee on your taste buds. But I most certainly love them SO much more when cooked this way.

MY TWO DISCLAIMERS:

(1) If you misjudge the amount of water to start with and the time to remove the cooking noodles from heat, you may end up with undercooked noodles. I've done this a few times. Don't get too stressed or start cursing my name. Just microwave a few cups of water for 2 minutes and add it in to the pan if the liquid appears to have dissolved and your noodles don't appear to be cooked through. It will finish the cooking process, but won't take away from the flavors already absorbed into the noodles.

(2) If eating corn is an absolute no-no, be sure to read through the ingredient list of the sauces you add to the water. Lots of sauces, especially those included in the packaged noodles or ones that sound "too-go-to-be-true" tasty may be gluten-free, but will contain corn syrup.

And just a final ramble of bragging. I have NEVER come across this tip or seen this suggestion in any recipe or cooking website. I totally figured this one out all on my own. If that doesn't take me a step closer to being not-clueless in the kitchen, then I don't know what will!

Tomato-Chili Soup

2012-05-04T10:35:00.000-07:00

A simple, tasty little bowl of fire. A perfect side for any Mexican-influenced entree. A.... alright, I've explained enough and can't think of a third description. It's just good.

INGREDIENTS:

2 large tomatoes, quartered (and you could seed them, but I usually make a half-ass attempt at that at best and..... call me clueless, but I rarely notice the difference)
1/4 a yellow onion, peeled and coarsely chopped
3 garlic cloves, peeled and minced
5 small red chilies (I find them in bags on a shelf of International chilies in the veggie section of my H.E.B.)
1/3 cup chicken broth from a 32 oz. chicken broth can or box
1/2 can of black beans, drained and rinsed (or any bean of your choice)
1 TBSP olive oil
the remaining 32 oz. can/box of chicken broth
1 tsp. oregano
salt and pepper, to taste

DIRECTIONS:
STEP ONE: Puree the tomatoes, onion, garlic, red chilies, 1/3 cup of chicken broth, and black beans in a food processor.

STEP TWO: Heat the olive oil in a large sauce pan over medium high heat for 1 minute. Pour in the puree and simmer for 15-20 minutes.

STEP THREE: Add the rest of the broth, oregano, salt and pepper. Stir thoroughly and then remove from heat.

ADDITIONAL SUGGESTIONS: Go crazy. Perhaps make it the actual entree. Add in cooked shrimp or chicken in step three. And/or go crazier still. Throw in some tortilla chips, Fritos, shredded mozzarella, or sour cream just before serving.... if you're lucky enough to have a stomach that welcomes in corn and/or dairy.

My Blessing and My Curse and My Excuse

2012-04-17T19:18:00.001-07:00

Believe me when I say I have a myriad of excuses for why my poor blog has been so neglected. But rather than bore you with the details, I will stick with the main excuse. And it's these two things:

I could then go into another diatribe about how blowing off my anti-prescription-drug credo last spring and trying a steroid treatment resulted in an almost immediate 10 pound weight gain and how months of strict diet did nothing for me as far as shedding off that excess weight. Soooo.... I finally sucked it up and did the one thing I've avoided for so many years..... established an exercise regimen. Of course it wasn't just the fact that I realized that even a strict diet won't compensate for lack of exercise at my age, but I was also encouraged by the realization that my girls are now old enough to where I actually CAN spend some time on the treadmill or doing floor exercises without them immediately interrupting me with pleas to let them get on "the ride" as well or deciding that my floor exercises must be an invitation for them to attack me, throwing all of their weight into my poor unsuspecting abdomen.

I began to DVR all of my beloved BRAVO shows on Keith's upstairs "man" TV so that I could take time in the early evenings to set up a toy station for the girls nearby me while I made use of the treadmill and exercise bike... with the BRAVO shows turned up loud enough to drown out all of their joyful playing. I started off with just speed walking, but quickly got into a jogging routine. (And don't be surprised if I write a future blog about a few tricks I've learned about the proper foot apparel one should use when jogging). The result of exerting myself to the point of sweat? I immediately broke out in hives for about thirty minutes after my work outs. My initial thoughts were, "Oh great. I'm even allergic to exercise!" I would itch like crazy immediately after the exercise, but that would subside shortly after, and I then began to notice after a few weeks that my overall eczema issues on my hands and feet were actually improving remarkably.

I couldn't make much sense of it until I talked about it to my sister and her husband, Tom. Tom threw out a theory based on a PBS special he saw on Celiac Disease. And his suggestion seemed quite brilliant and most sufficient. 'If you have an intolerance to certain foods, your body produces antigens to attack them when you digest them. The antigens attack the food (or more specifically the specific protein in the foods that you are intolerant to). After they've attacked, however, they continue to remain in your body, and the antigens are so tiny that they can pass through your cells, moving on to other cells and still continuing their mad attack.   And- the key point to his explanation- they are so small that they can be excreted out of your pores through i.e. sweat or tears.' Soooo, his suggestion was that my skin breaking out into hives after exercising was merely professing that I was sweating out the antigens, thus ridding my body of them for any further attack. I did slightly entertain the thought of just letting myself go into full-on bawling fest every time something goes wrong, as to rid my antigens through excessive tears versus the tediousness of exercise and extreme exertion. Or perhaps turning our bathroom linen closet into a sauna room. Or maybe I should just stick to a healthy exercise routine..... I suppose that is the most practical... and healthy....

So there it is. My blessing and my curse. Exercise helps me rid my body of antigens and significantly improves my eczema. But now my body so yearns it that I start itching like crazy if I don't get in a jog by 7 at night. I can usually get away with neglecting it for a few days over the weekend, but more days than that and I become a miserable flare up of eczema.

But even though I'm technically being forced into this regimen, I suppose I should be quite proud that I typically jog 2 miles and bike 2 miles in a day, 4-5 times a week. And considering that I only have one memory beforehand of actually jogging a recorded 2 miles in my life, that's quite the accomplishment. (I did play high school volleyball, and likely ran more than that, but it was during the process of drills and sprints and not actual, documented 2 mile stints).

Make time for exercise. Check. Make time for cooking and blogging. Un-check. Yes, unfortunately... needing to take that extra hour and a half in my day for exercise- (and that timeframe includes prepping my children to have something to play with before exercising- then exercising for 40-50 minutes- and then needing to shower afterwards)- definitely threw me for a loop as far as cooking. I was already feeling pressed on time to get the other household duties knocked out while still finding play time for trying out recipes in the kitchen. I said goodbye to complexity- and my cooking hobby in general- and stuck to making my most basic, already proven-to-be-tasty, meals.  But now that I've been doing this whole exercise thing for 6+ months, I've finally been able to get into a routine that allows me the time to get back in the kitchen and rekindle my new found passion for cooking.

So I'm back. And I have plenty of recipes already in my arsenal to edit and publish in the near future.

P.S. After MONTHS of sticking to this strict exercise regimen, I've only lost a pathetic 5 pounds. I tell myself that my body was just under-exercised for so many years that I was simply lacking significantly in the muscle department. And since I've heard that muscle ways more than fat, I'm convincing myself that I've actually lost about 20 pounds of fat, but just gained 15 pounds of muscle. That is quite certainly entirely improbable. If you know for sure that it is a ridiculous assumption.... please don't let me know.  I'd rather be left in the dark and go on ignorantly holding on tight to that theory!

Seared Scallops

2011-10-16T16:57:00.000-07:00

I don't want to brag, but I'm just going to have to on this one. This dish was as tasty as any meal I've eaten in a fine dining restaurant. Seriously. My husband backs me up on that. And the star of the meal was most certainly the AMAZINGLY delicious scallops. I do have to admit that scallops are pretty pricey (I paid about $3 per scallop), so I will be saving this one in my arsenal for special occasions, but the directions are easy. I was stressed about messing them up, but they turned out perfect. Perhaps that's the advantage to buying expensive fish or meat. They seem to be harder to ruin.

(And just so you know- the shallot butter does require either corn or dairy in the meal. You can use a different dipping sauce or no sauce at all if wanting to avoid both of these ingredients).

INGREDIENTS:

3 TBSP olive oil
4 large scallops (2 per plate)
salt and pepper

THE OTHER DISHES AND SAUCES (Click on links to go to recipes):

First, I got the risotto cooking in the rice cooker, then got the chard simmering in broth, and then got the shallot butter simmering before turning my attention to the scallops.

Cut off the small side muscle from each scallop (the small piece that appears slightly detached from the rest of the scallop). Rinse the scallops under cold water and then pat them dry. Lightly season on both sides with salt and pepper. Heat the olive oil over high heat in a large pan or skillet. Really let it heat up, just until it begins to barely bubble. Add the scallops, using metal tongs to avoid having popping oil slightly burn your arm. Cook without turning for about 3 minutes, until crisp and well browned on the bottom. Using a thin metal spatula or the tongs, turn the scallops over and cook for another 3 minutes, until browned.

Plate the chard and side of risotto. Spoon out the shallot butter and add 2 scallops on top. Then lightly brush each scallop with some of the remaining butter.

And just so you know, I basically got the dircetions on how to cook the scallops from the BRAVO Top Chef Seared Scallops recipe. Feel free to check it out if you're looking for a fancier dish.

One last bit of bragging. I absolutely can't wait to throw a dinner party and serve this meal. Too bad I'll have to keep the guest list to a minimum due to the cost :)

Shallot Butter

2011-10-16T15:01:00.000-07:00

Just an FYI: this butter is the perfect dressing for any kind of meat or seafood where you want the meat or seafood to be the star of the plate with just a slight added touch of tastiness.

INGREDIENTS:
2 tsp. olive oil
1 large shallot, peeled and diced
3 garlic cloves, minced
2 tsp. lemon juice
1/2 cup butter OR use Earth's Balance Spread if going dairy-free but not corn-free

DIRECTIONS:
Heat olive oil in a large pan over medium heat heat. Saute the shallots for 4-5 minutes until softened and slightly translucent. Add the garlic and lemon juice. Once most of the juice has nearly evaporated add the butter. Simmer on low heat for 10-15 minutes.

Bacon and Spinach Risotto

2011-10-09T15:55:00.000-07:00

The Goat Cheese, Pancetta, and Spinach Risotto is hands down one of my all-time favorite side dish creations EVER. And I can now proudly add this one to my repertoire. They are very similar. I just make this one dairy-free and quite a bit cheaper by excluding the goat cheese and using bacon instead of it's more pricey cousin, pancetta. And, as always, I cheat and use the rice cooker to make my risottos. You do not have to do so, but it definitely requires a lot more of your attention.

INGREDIENTS:

2 tsp. olive oil
1 shallot, peeled and minced
1 cup Arborio rice
1 tsp. lemon pepper
1/3 cup white wine or sherry cooking wine
3 cups water or chicken broth or a combo of both
4 thick cut slices of bacon, diced before cooking
3 oz. spinach leaves, coarsely chopped
salt and pepper to taste

DIRECTIONS:
Heat the olive oil in the rice cooker for 1 minute. Add the shallot and stir to coat. Cook 2 minutes. Add the rice, season it with the lemon pepper, and stir to coat. Cook 1 minute. Add the white wine or sherry wine. Cook about 3 minutes, until the liquid is mostly absorbed. Stir to coat, add the water or broth, and let it ride.

While the rice is cooking, heat a large frying pan over medium high heat on the stove. (You may want to spray it with cooking spray if you have cheap pans like mine- the kind that claim to be non-stick although that's really not the case at all). Add the bacon bits and cook until browned and crisped, about 7-8 minutes. Add the spinach and saute just until wilted, about 3 to 4 minutes. Once the rice is done cooking, stir in the bacon and spinach mixture. Stir thoroughly, season with salt and pepper to taste, and TRULY enjoy!!

NOTE: If NOT using a rice cooker, you follow most of these same steps but cook the rice in a medium-sized saucepan over medium high heat on the stove. The one BIG difference: DO NOT ADD ALL THE WATER OR BROTH into the pan at once. Slowly ladle in the water/broth one ladleful at a time. Wait for most of the liquid to absorb before adding in the next ladleful. Repeat until all water/broth has been added (should take about 30 minutes).

Red Chard with Garlic and Basil

2011-10-09T15:28:00.000-07:00

I am particularly proud of this healthy side dish. Chard is a wonderfully healthy veggie, but whenever I try to add it to our meals, it ends up being a little crunchy and bitter. It's something that I pretty much have to force myself to ingest first before moving on to the tastier portions of the meal. But success at last! The secret, you ask? Simple. Letting it simmer for 15 minutes in a broth makes ALL the difference.

INGREDIENTS:

2 tsp. olive oil
1/2 a bunch Red Chard, stems chopped off and leaves coarsely chopped
4 garlic cloves, minced OR use 1 TBSP pre-minced garlic
1 TBSP fresh basil, chopped OR 1 tsp. dried basil
2 cups beef broth (I like Swanson's Natural Goodness)
salt and pepper to taste

DIRECTIONS:
Rinse the chard, cut off the red stems, and coarsely chop the leaves. Heat the olive oil in pan deep enough to hold the 2 cups of broth. Add the chard and saute just until wilted, about minutes. Add the garlic and basil and stir to coat. Add the broth and bring it to a boil, then reduce and simmer for 15 minutes. Strain out the broth. Season with salt and pepper to taste. Be proud of your ultra-healthy decision!

Simple Meat Loaf

2011-08-25T18:25:00.000-07:00

I thoroughly enjoyed this dish. (And I'm guessing Keith did as well since I looked over at him just a few minutes after he sat down at the dinner table and found his plate already near empty). I had some ground meat needing to be used tonight and figured I go the easy meat loaf route, but I was in the mood for nice and simple flavors and nothing too barbecue-ee or ketchup-ee. Perfect success! And it's all nice and chalked full of veggies, so you won't have to feel too guilty about not taking the time to make a complicated healthy side.

Last note: I listed this recipe as dairy free. I was weak and added cheese, but if you are wanting to avoid dairy, you can make part or all of it dairy free just by excluding the cheese slices.

INGREDIENTS:

1 TBSP olive oil
2 celery stalks, coarsely chopped
2 carrots, peeled and choarsely chopped
2 shallots, peeled and coarsely chopped
1 pound ground beef, pork, turkey, or a combo
2 eggs
3/4 cup brown rice flour
1/2 cup marinara sauce
1 TBSP Worcestershire sauce
1 TBSP Italian seasoning
1/2 TBSP pre-minced garlic OR 2 garlic cloves, minced
salt and pepper to taste
8 slices of Provolone or Jalapeno Jack cheese (OPTIONAL)

DIRECTIONS:
Preheat the oven to 350 degrees and spray a 9X9 square baking dish with cooking spray.

Heat the olive oil in a large frying pan over medium high heat. Saute the celery, carrots, and shallots until softened, about 10 minutes. Set aside and let cool. Also, feel free to place them in a food processor if wanting a less chunkier meat loaf.

In the meantime, add the ground meat, eggs, brown rice flour, marinara sauce, Worcestershire sauce, Italian seasoning, garlic, salt, and pepper in a large bowl. Add the sauteed veggies and stir to combine.

Place a third of the mixture in the dish and spread around evenly. Cover the entire mixture with 4 slices of cheese. Add another third of the loaf mixture and spread around evenly. Add the other 4 slices of cheese. Add the remaining loaf mixture and spread around evenly.

Bake for 45 minutes.

THE KID STEP: Wonderfully easy. I just used Provolone instead of spicier Jalapeno Jack for their portions, and they ate it up quite willingly.

Fried Calamari

2011-08-21T16:44:00.000-07:00

The Inspiration: I saw calamari steaks in the fresh seafood section of my grocery store, and thought....why not?? And, seeing as how I can no longer partake in the gluten-full restaurant fried calamari, I was eager to take on this challenge. I was so pleased with the results that I repeated this recipe as one of my appetizers for a friend get-together. (I also made my Stuffed Roasted Bell Peppers and Fish "Meatballs" in case you were wondering).

And.... my usual last tidbit of info.... the first time I made these, I just "breaded" and fried the steak whole. Hence the picture. It's quicker and easier to do so BUT I enjoyed them more cut up into smaller pieces, giving each piece more "breading" with each bite. So, I'm giving you the directions for my preferred latter version despite not having a picture of the cut up fried pieces. I'll make this recipe again for sure and will try to remember to take an updated picture. All in due time...
INGREDIENTS:
THE CALAMARI:

~1/3 cup olive oil
1 calamari steak
1/2 cup brown rice crumbs
1/2 cup grated Parmesan cheese
1/2 TBSP seafood seasoning (I like Chef Paul Prudhomme's)
1/4 tsp. salt
1/4 tsp. ground black pepper
4 TBSP peanut oil
paprika for garnish

THE TARTAR SAUCE (OPTIONAL):

1/2 cup mayonnaise or garlic mayonnaise (I use organic to avoid corn syrup)
1-2 tsp. Dijon mustard
1 TBSP red onion, peeled and diced
1 small pickle, diced
2 garlic cloves, minced OR 1/2 TBSP pre-minced garlic
1/2 tsp. lemon juice
salt and pepper to taste

DIRECTIONS:
Place the steak in a Ziplock bag or Saran wrap and pound with a tenderizer. Cut the steak into ~1/2 inch pieces lengthwise and then cut each piece in half. Return to the bag or to a shallow bowl and pour enough olive oil to cover the pieces. Refrigerate for at least 30 minutes.

In the meantime, feel free to make my suggested tartar sauce by whisking all the ingredients together in a small bowl OR feel free to use your own choice of dipping sauce.

Place a large piece of parchment paper on the counter. Pour the brown rice crumbs, Parmesan cheese, seafood seasoning, and salt and pepper out on the paper. Stir around to combine and spread it out evenly. Whisk the two eggs in a large bowl. Place half the calamari pieces in the egg bowl. Then place them on the crumb mixture. Spoon surrounding mixture on top of each piece to coat. Gently shake them and set them aside on a large plate. Re-smooth the remaining mixture and repeat this process with the other half of calamari pieces. Refrigerate the "breaded" calamari pieces for another 10 to 15 minutes.

NOTE: You will have to fry the calamari in two batches because you don't want to crowd the frying pan. SO, either use two pans OR fry half the batch in one pan, let the pan cool, rinse it out, and repeat the process for the second half.

Spray the large frying pan(s) with cooking spray. Heat 2 TBSP of peanut oil in the frying pan(s). Place half the calamari pieces in the frying pan. (And the othe half in the other pan if using a second pan). Cook until the bottoms turn a golden brown, about 3 minutes. Gently flip each piece using a large spatula and cook until other side is golden brown, about 3 more minutes. Remove from heat. Repeat the process if only doing half at a time.

Garnish with paprika and serve with desired sauce.

"Fried" Chicken

2011-08-18T21:20:00.000-07:00

This is totally not fried chicken. But this is totally the perfect healthy and gluten-free version of fried chicken if you have some cravings to appease. Yummmy!!!!! I owe this one to my sister Angela, and.... as part of my second year blogging resolution.... I'm going to get over my obsessive need to give all recipes detailed step-by-step instruction and just give you a simplified version.

I said I was willing to simplify my instructions. I did not say I would simplify my rambling intros. Soooo... I was really hesitant about using yogurt instead of sour cream in this recipe. The sour cream just sounded so much yummier. But I am pleased to report that it didn't matter in the slightest. It was still super tasty, and my husband couldn't tell the difference. He actually asked me if I used cream cheese for the tasty dairy portion and was surprised to find out it was, in fact, plain healthy yogurt.

INGREDIENTS:
THE "FRIED" CHICKEN:

4 cups rice cereal, brutally crushed (I used gluten-free Rice Chex)
3/4 cups grated Parmesan
2 TBSP olive oil
1 TBSP paprika
1 tsp ground cumin
salt and pepper to taste
1 cup low fat plain yogurt (or sour cream)
~2 lbs. chicken (I used boneless, skinless chicken thighs but my sister used 8 boneless, skinless chicken breast)

THE SIDE:

1 TBSP olive oil
6 oz. baby spinach leaves
3 garlic cloves OR 1/2 TBSP pre-minced garlic
1 tsp. ground cumin
salt and pepper to taste
sauteed spinach, on side

DIRECTIONS:

-Heat over to 350. Line baking sheet with foil.
-Place the chicken in a large plastic bag. Pound it with a tenderizer. Remove from the bag and trim the fat.
-Crush the rice cereal in a large bowl OR cheat and crush it in a food processor. Using a shallow pan or pie plate, combine the crushed rice cereal, Parmesan, olive oil, paprika, ground cumin, salt and pepper. Mix.

-Pour the yogurt in a medium bowl. Dip each individual piece of chicken in the yogurt and coat thoroughly. Place it in the pan of cereal mixture. Spoon surrounding mixture on top of the chicken. Shake the chicken and place on baking sheet. Repeat the process for each piece. And FYI, I ended up needing to use not one but two baking sheets.

-Bake until golden brown and cooked, about 25-30 minutes.

-While the chicken is a-baking, season and saute the spinach in a large frying pan over heated olive oil in medium high heat.

My One Year Anniversary

2011-08-15T19:56:00.000-07:00

Yay for me! It has now been over a year since I started this blog. It definitely didn't become some overnight sensation nor do I ever expect it to be. But even if I didn't have one single follower, I think I'd continue blogging because it's basically my personal e-book for recipe references and cooking tip reminders.

I have several goals for this year. Re-editing old posts, making simpler printable versions.... yada yada yada.... the list is endless. And I realize I can't do all of that overnight.

So back to reality. Slowly but surely, one goal at a time. I am celebrating my anniversary for now by adding two new pages that I've wanted to post for awhile.

First, I scrolled through all of my past recipes and made a list of everything I've learned throughout the year and posted them on my Lessons Learned page.

Second, I created a list of all the gluten-free foods I keep on hand as well as a few tips on how to plan out recipes on my My Gluten Free Grocery List and Tips on Grocery Planning page.

Click on the links in this blog to check them out or just click on the links listed underneath my "Home" and "Blog Recipe Index" in the future. Whether you read them or not is fine with me. I'm giving myself another "Yay for me" either way!

Charred Pepper and Spinach Salad

2011-07-16T10:15:00.000-07:00

Pretty simple. Pretty healthy. Pretty color to add to your plate. My brother-in-law Michael gave me the idea for this when giving me some suggestions on how to cut up peppers on my Vegetable Lo Mein recipe.

INGREDIENTS:

1 TBSP olive oil
2 bell peppers, seeded and cut into matchstick pieces (I used 1 orange and 1 yellow pepper)
4 oz. baby spinach, stemmed
salt and pepper to taste

DIRECTIONS:
Cut the peppers into matchstick pieces, by cutting off the top, cutting the pepper in half lengthwise, removing the seeds and innards, and slicing thin, vertical pieces. Heat the olive oil for a minute in large frying pan over medium-high heat. Add the peppers and saute until they begin to char, about 8-9 minutes. Add the spinach and saute just until the spinach begins to wilt. Remove from heat and season to taste.

Guacamole Burgers

2011-07-11T10:12:00.000-07:00

So not the best angle with the pic. No, that is not just a gigantic clump of guacamole. There is a juicy burger underneath that thing. And I'm not giving you specifics on cooking a burger. Sorry! My hubbie does that for me. Just search for burger recipes at www.foodnetwork.com or www.allrecipes.com. OR, we do like to keep frozen Bubba's burgers on hand for just in case, last minute decisions to grill up burgers on the weekends (they can go straight from the freezer to the grill).

I digress as usual. The point here is that you CAN indulge in a big fat juicy burger and still stay gluten-free. I like to dowse mine in guacamole, topped with a tomato and a little dijon mustard, and some spring lettuce on the side. Feel free to add some other fave burger toppings- onions, mushrooms, cheese- you get the drift. And I ate this burger with a knife and fork. You could go utensil-free by making it more of a wrap, using a large-leafed, thick lettuce. I suggest Boston Bibb lettuce. And I suggest trying out a side of Sweet Potato and Zucchini Fries.

Final comments. Don't exclude burgers when eating out either. Five years ago, I used to get some pretty strange looks when making my request for a burger without the bun. But nowadays, I find that most waiters don't bat an eye at this request. (I just can't guarantee that the restaurant you're at makes their burgers without any bread crumbs. You will have to do your own research on that or take your chances :)