The Family Chef

The Family Chef blog has moved

noreply@blogger.com (The Family Chef) — Wed, 16 Jul 2014 04:55:00 +0000

For many of you who have followed me over the years, thank you. As my business has grown, I have decided it makes sense to have one single point of contact, rather than 4 different places to find information about The Family Chef.

This blog started everything for me and has been a great outlet. Don't worry, though; I'm still going to blog, just from a different site.

So, if you have arrived at The Family Chef's blog and are looking for my recipes, tips, stories, and more, just hop on over to my blog here. I simply merged everything there.

On my new revised website, you can also find things like:

Recipes
Gluten-free resources like how to stock your pantry, web sites, and more
Information about The Warm Kitchen cookbook, including how to buy
Meal ideas
Product recommendations
Book reviews
My fabulous gluten-free flour blend
Links to videos
...and more.

In the newsletter, you can find recipes (some that can only be found in the newsletter and not on the blog), articles, tips, and information about events. You can unsubscribe from the newsletter at any point. For now, if you want to continue to receive blog posts, sign up for the newsletter here. If you already receive the newsletter, you are good to go.

Thanks! If you have any questions, feel free to reach out to me at amy@amythefamilychef.com.

So, please stay tuned as Amy, The Family Chef evolves. I hope you stay with me.

7 minute chicken

noreply@blogger.com (Family Chef Blog) — Mon, 05 May 2014 16:38:00 +0000

On nights when I know there won’t be a lot of time to cook, I use this recipe/technique. It's one of my favorite recipes from my book, The Warm Kitchen.

What I love about it is that I can change the flavor profile of the chicken based on what herbs and spices I use. If I’m in the mood for a particular flavor or just want to use up something else, the dish can easily be transformed. I used to just call this sautéed chicken then realized one of its benefits is how quick it comes together. Yes, I timed it...7 minutes!

The chicken has to be either flattened or cut in half in order for it to cook properly in 7 minutes; otherwise, it might take about 12-15 minutes total. Adding some liquid like lemon juice or broth at the end helps to finish the cooking as well.

This recipe is naturally gluten-free. If you use a butter substitute or coconut oil instead of butter,
it is dairy-free as well.

In case you haven't seen it yet, I have been featured in the Spring issue of Cafe' Tecumseh (see below). In the interview portion, this recipe is mentioned. You can get my recipe for Chicken Tenders with Orange Mustard sauce which is in the magazine here. To view the full digital copy, click here.

I encourage you to try this recipe for your family. It's easy and tasty!


This recipe was featured on pg 25 in this magazine!

7 Minute Chicken

Serves 3-4

1 pound boneless skinless chicken breast, trimmed of fat and/or connective tissue, flattened with a meat mallet or made into cutlets but cutting across the middle

1-2 teaspoons herbs and spices (see below)

2 teaspoons olive oil

Juice of ½ lemon or ¼ cup chicken broth

1 tablespoon unsalted butter, butter substitute or non-virgin coconut oil, i.e. plain, without a coconut smell

Optional: 1 cup chicken broth

1 tablespoon of cornstarch mixed with 1 tablespoon water

FLAVOR PROFILE BLENDS

Italian blend: Mix ½ teaspoon each oregano, thyme, ground black pepper, garlic powder and salt or about 2 teaspoons of an Italian seasoning blend

Mexican blend: Mix ½ teaspoon each cumin, coriander, oregano, garlic, salt, and pepper

Indian blend: Mix ½ teaspoon each cumin, salt, and pepper and ¼ teaspoon each coriander, curry powder or turmeric, and ground ginger.

1. Mix herbs and spices in a small bowl. Sprinkle half over chicken. You can save any extra seasoning as long as it has not touched the raw chicken.

2. Heat medium sauté pan to medium or medium high. Once the pan is hot, add the oil and quickly place the chicken in the pan, seasoning side down, being careful not to crowd the pan.

Cook in batches if necessary. If using a non-stick pan, add oil and then heat pan. As soon as oil is hot, add chicken.

3. Do not move chicken in the pan. Sprinkle remaining seasoning on other side of chicken. Adjust heat if necessary so that you can hear the chicken cooking but so that it’s not burning.

4. Once chicken is fragrant and beginning to turn white on the edges, turn over and cook the other side. The cooked side should be brown. Again, do not move around in the pan and try not to overcook.

5. Cooked chicken will be firm when you press it. If it’s not done, it will feel soft. Try to resist the temptation to cut into it; you’ll lose a lot of the natural juices.

6. Once the chicken is cooked, you can deglaze the pan by adding fresh lemon juice or ¼ cup chicken broth. Let that cook for 1 minute, remove from heat, then add 1-2 tablespoons unsalted butter. It should only take 7 minutes from the start of the cooking process to this step.

7. Optionally, to make more sauce and/or to help finish cooking the chicken, place the pan back on the burner over medium heat. Add 1 cup of chicken broth to the pan and bring to a simmer, lowering the heat if necessary. When the broth comes to a simmer, stir the cornstarch and water mixture and add it to the pan. Stir the sauce in the pan until combined. Cook 2-3 minutes or until the sauce is thick and the chicken is fully cooked. Taste sauce and adjust seasonings. If the sauce is gritty, continue simmering another 1-2 minutes.

10 Things you might not know about celiac disease

noreply@blogger.com (The Family Chef) — Thu, 01 May 2014 16:20:00 +0000

May is Celiac Disease Awareness month. You probably hear a lot about celiac disease but how much do you know? Do you think gluten-free is blown out of proportion? Are some people eating this way as a fad? Maybe. But the reality is not many people understand what celiac disease is and how important it is to be aware of the symptoms. Before I get into the details, let me give you a quick overview of celiac disease and what it can do to your body.

Celiac disease is an autoimmune disease in which eating gluten (the protein found in wheat, barley and rye) causes the villi in the small intestine to be flattened. You can picture the villi like little fingers waiting for food and absorbing it into the bloodstream. Celiac disease causes the villi to be flattened so that the food molecules pass through the small intestine in large pieces. This means that the nutrients of that food are not absorbed properly and, in some cases, causes your body to think the food is almost like a pathogen. Besides the obvious stomach issues (aka Irritable Bowel Syndrome or IBS) or lack of growth due to malabsorption (often referred to as "failure to thrive"), celiac disease can manifest itself with itchy or dry skin (what is known as eczema), joint pain, brain fog, headaches, depression, and about 100 other symptoms. Scary, yes? In 7 years, I have learned a lot.

I put my daughter on a gluten-free diet in 2007 because of her severe eczema based on the recommendation of a naturopath. At the time, I had not heard of celiac disease. Around 2008, I became aware of the disease but always associated it with severe abdominal pain, diarrhea, and children who stopped growing. Since she had none of these symptoms, I never thought she could possibly have the autoimmune condition that can be the cause of hundreds of other autoimmune disorders like Hashimoto's (which runs in my family) or Grave’s disease, type 1 diabetes, rheumatoid arthritis or conditions like anxiety and infertility.

In 2009 (actually exactly 5 years ago today, I wrote my first article about it), I went on a gluten-free diet because I felt better eating that way. I would describe my gastro intestinal (GI) symptoms as mild; I had lived with them all of my life and thought it was normal (gas, bloating, and intestinal cramping). I never thought to have myself tested for the disease before I went off of gluten (now I wish I had). For the past 5 years, I have been what I called gluten-sensitive or “gluten-free lite”. I would eat gluten occasionally and suffer from a range of symptoms depending upon what and how much I ate. But I never, in a 1,000 years (as the saying goes) thought I could possibly have celiac disease; until recently.

In all of the advocacy work I do, I mostly focused on people who had severe GI issues or children who stopped growing. I had no idea of the range of symptoms, which goes from intense to asymptomatic (scary). What we are learning now is that someone with mild symptoms, like mine, could have celiac disease.

A year later, when my son was 6, he was exhibiting the GI symptoms I used to have. At that point I knew more so he was tested for celiac disease; the blood test came back negative. However we did an additional test and found he had a sensitivity to gluten; his Secretory Immuno Globin Antibodies or SIGA) were very low. His symptoms were mild in comparison to many other people but were still affecting him. We took him off of gluten and in 3 weeks, he felt much better. But, I never really was 100% strict with him or any of us. I never thought I had to. At that point, I did understand the severity of celiac disease and was sympathetic to those who suffered. If I heard of anyone who had severe GI symptoms, I would suggest they get tested for celiac disease. I also started meeting more and more people who were like me, those who realized they had a sensitivity to gluten. I still did not know that many people with celiac disease.

In those years, I got better and better at gluten-free cooking and baking. I created recipes using 100% gluten-free ingredients. I began to understand cross-contamination and learned more about celiac disease, even if I didn't think I had it. More recently, I wrote and published a cookbook, a lifelong dream, and gave talks about how to cook in this fashion. But in recent months, I started learning more details about the disease.

Do I have celiac disease? I don't know but I do know that I carry one of the genes. I'm hedging my bet for now and treating myself more like someone with the disease because if I do have it, small amounts could be doing damage that I can't see. If there is a test that can be taken without ingesting gluten, I might do it. For now, I'm happy to stay off of it. I'm also going on 2 years of not being sick past a small head cold. That right there is reason enough.

Here are some things I did not know about Celiac Disease that might surprise you:

It's hereditary. If your dad's sister has celiac disease, you could have it or get it at some point. If blood relation has it, you are at risk. Plain and simple. The big issue is that many of us don't know we have it.
There are 2 genes for celiac disease; HLA-DQ2 and HLA-DQ8. Whether you have one or two of these genes doesn't really matter; you are still at risk. However, having the gene does not mean you have celiac disease. What you do with the information is a personal decision. You can find out whether or not you are a gene carrier with a genetic test, either blood or a cheek swab. This is an accurate test compared to the blood tests of today. Great segue.
You can ask your doctor to order a celiac blood panel for you. However, a negative blood test does not always mean you do not have celiac disease. In other words, there have been many people who test negative yet still have it. Looking at other factors such as genetics and symptoms might be a better indicator. You can also get an endoscopy which is a more accurate test.
You may not have celiac disease but still be gluten intolerant. There is a condition called Non Celiac Gluten Sensitivity or NCGS. People in this category can have symptoms just as severe as someone with celiac disease. If you know gluten makes you feel bad, why risk the damage?
Eating a little bit of gluten can make someone with the disease very ill. If you have ever eaten out with a friend who has celiac disease, this is why they ask so many questions. Be their advocate and be supportive. When their food touches a crumb or is fried in the same fryer as that chicken tender, this is called cross contamination and it can make them sick. The same goes for your house. Another hidden source of gluten is in ingredients so read the label. I recently found gluten in a bottled Caesar salad dressing which was upsetting because I almost missed it. This is why I cook a lot.
Some people with celiac disease have no or very little symptoms and these symptoms are not always related to your stomach. This is probably the biggest challenge in diagnosis. Some times it is obvious but often it is not. I met a girl who went to the doctor because her finger was hurt. After talking to her doctor about her health, history and general well-being, it came out that her sister was diagnosed with celiac disease. The (intuitive) doctor said “Let's just test you for it” and sure enough, she had celiac disease. She otherwise would have been walking around with it until probably something bad happened.
We really do not know how many people have celiac disease partially because of point #6 and partially because doctors are just now being educated to look for other symptoms. This is why celiac disease awareness is so important.
If you think you might have celiac disease, get tested before going off of gluten. The options are a blood test to see if you have the disease or a genetic test to see if you carry the gene. Beyond the blood test, you can also get a biopsy or endoscopy. Another reason doctors may do this is to see the damage that has been caused by the disease.
From what we know, a stressful situation such as sickness, or a physical or emotional incident can turn it from off to "on". For these people, they had the gene but didn't have the disease. Many people say “but I have eaten wheat my whole life without a problem.” That might have been true but now, wheat or gluten can be poison to your body. If you find that you have been sick for a while and it seemed to start after a certain incident (birth, a virus, etc), get tested.
The fix for celiac disease is eating a 100% gluten-free diet. In the world of medicine and disease, this is a pretty good “cure”. However, the celiac disease might have kicked off other autoimmune disorders so you might not be out of the woods. This again, is another reason why it is so important to be aware of the disease and stop eating gluten if you think you might have it.

If you read this and think, “that could be me”, please get tested. Since the disease can lead to so many other life threatening diseases, it's important to be diagnosed.

If you do need to eat gluten-free, do not consider your life to be over. There are so many resources, groups, products and other options, you will be amazed. Finding the right ones, though, might be a challenge. Take a look at my product recommendations page on my website (coming soon) or how to get started with gluten-free. Yes, there are adjustments to be made but you can do it.

Think you won't be able to eat pizza, cake and bread again? Think again! Check out my gluten-free cookbook, The Warm Kitchen, for all of the recipes you need to feel like you are home again. If this article helps one person, it will make everything I do worthwhile. Thanks for reading. Please leave a comment if you have enjoyed this or found it helpful.

-Amy Fothergill

Massel products giveaway!

noreply@blogger.com (Family Chef Blog) — Wed, 30 Apr 2014 19:41:00 +0000

If you've been reading my blog recently you've already heard me rave about Massel's bouillon and stock products. Over the last few weeks, I've experimented with some of the different flavors in my polenta and chicken-less stew recipes and have been very pleased with the results.

Massel prides itself on providing healthful and delicious flavor bases that are vegan and gluten-free. The Australian-based company also uses recycled packaging, harvests its palm oil from sustainable sources and doesn't rely on excess salt or MSG for its taste. In fact, there is no MSG in the products at all.

Massel provided samples of their products for my review.

Want to win everything pictured above?! To enter the giveaway, these are all chances to win:

Comment on this blog post

Like the post on Facebook

Tastefully Simple provides true to its name

noreply@blogger.com (Family Chef Blog) — Sat, 19 Apr 2014 17:24:00 +0000

True to its name, Tastefully Simple provides easy-to-prepare foods that require only two items and three steps (or fewer) to prepare. They recently launched a line of gluten-free mixes that are both tasty and simple!

Thank you to Tastefully Simple for providing samples for me to try. My opinions are my own.

Below you'll find the company's product descriptions followed by my pictures. The mixes were all super easy to assemble and yielded great results. One thing you should be aware of is that the products were not made in a dedicated gluten-free facility and some of the products contain dairy. I made adjustments as needed.

Gluten-free beer bread: calls for one egg and gluten-free beer or sparkling water. I used gf beer; it was really easy to make. It was a bit on the sweeter side and we found it better toasted. I would have liked it with melted cheese or pesto spread. My kids didn't love but then again, they are not beer connoisseurs! It would be good for appetizers with something else in my opinion.
Makes 13 servings. 13.9 ounce pouch. Kosher.

Gluten-free fudgy brownie mix: loaded with real chunks of fudge. Simply add butter (or oil) and eggs. Again, very easy and tasty. I made this and brought to a function. No one knew it was gf.
Makes 16 servings. 18.8 ounce pouch. Kosher.

Gluten-free cinnamon apple cake mix: glorious cinnamon-spiced goodness. Just add eggs and apples. Although this cake took a bit more effort to make it was absolutely our favorite hands down. I shared some with a friend and they were quite enthusiastic. I added some chopped nuts along with the apples. I would make this again in a heartbeat!
Serves 9. 16.5 ounces. Kosher.

Gluten-free vanilla bean pound cake mix: flecks of vanilla bean. Just add water and butter. Yes, this was an indulgence and one that my dairy-free daughter could not have. I brought this to a function for sharing and everyone loved it. I would say this runs a close second to the apple spice cake above. I would like it better if there was no dairy.
Serves 8. 14.8 oz. Kosher.

Depending upon your level of sensitivity (remember, they are manufactured in a plant that also uses wheat), these gluten-free mixes are both delicious and easy to make. If you are interested in possibly being entered for a give-away, leave a comment!

The best gluten-free chicken tenders

noreply@blogger.com (The Family Chef) — Wed, 02 Apr 2014 19:54:00 +0000

Without a doubt, these are better than anything I or my children have ever had in a restaurant! Well, in my humble opinion, that is. When I make these, I make a double batch. We use half for the meal and I either freeze the rest or use it for lunches or leftovers.

You can use this recipe for fish or almost any other protein, even tofu! For our family, I use a dairy substitute like almond milk to make it dairy-free. Although a few years back some people thought eggs were in the dairy category, they actually are not. Dairy refers to anything that comes from a cow. I'm also providing an egg-free substitute as well as this can be another allergen many children and even adults can't tolerate.

Want something a little more sophisticated? Try serving them with an apricot Dijon sauce (yes, that's in my cookbook, The Warm Kitchen) or a sriracha or sesame oil mayo. Getting ready for the game? Toss these with your favorite buffalo wing sauce. So many possibilities! Does your child like ranch dressing but can't have dairy? Try Follow Your Heart's vegan ranch dressing.

Give it a try and don't be afraid to fry these. I fill a big pan with about 1/4"-1/2"of oil since I don't fry too often. It's so worth it. Let me know how you like them.

For more gluten-free recipes like this, check out my cookbook, The Warm Kitchen!

Gluten-Free Chicken Tenders

Makes about 12-16, depending upon the size of the tender

1 pound boneless, skinless chicken breast or tenders

2 tablespoons white rice flour

2 tablespoons potato starch

1/2 tsp sea salt

1/4 tsp each black pepper

1 large egg or egg substitute (see below)

1 tablespoon milk or milk substitute, plain and unsweetened

2 cups gluten-free corn flakes, crushed or ground in a processor (measure first, then crush)

1-2 tablespoons olive or vegetable oil

Egg Substitute: to make 1 egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons warm water in a bowl. Set aside for 5 minutes.

Slice chicken breasts into strips; if using tenders, proceed to the next step. Pat dry if wet.
Mix flour, starch, salt, and pepper in a shallow bowl. Place egg or egg substitute and milk in another shallow bowl and beat lightly. Place corn flake crumbs in another shallow bowl.
Bread the chicken. Take 3-4 pieces of chicken and first dip in flour mixture. Shake excess. Dip in egg and then corn flake crumbs. Place breaded chicken on plate or tray until all chicken is coated.
Place 1 tablespoon of oil in a large sauté pan. Heat to medium heat. Add one piece of chicken to the oil. If chicken does not make a sizzle sound, let the pan heat up more. Add chicken pieces but don’t crowd pan. Don’t move chicken; allow to brown. Turn once and cook until heated through. Place on a piece of paper towel on a plate and place chicken on this plate to absorb some of the oil. Use more oil if needed.
To keep tenders warm or to crisp up, place tenders on a baking sheet and place in a 350°F oven for 5-10 minutes.
Serve with So Simple Tomato Sauce, Spicy Orange Sauce, or Barbecue Sauce (see cookbook).

Massel stock makes chicken-less stew taste like chicken

noreply@blogger.com (The Family Chef) — Wed, 26 Mar 2014 19:08:00 +0000

I was first introduced to Massel's bouillon and stock products earlier this year when they asked me to do a few blog posts after reviewing their products. At home, I like to use products that are gluten-free and dairy-free for my family and without a lot of added "stuff". What I didn't know at the time was that all of their products are also vegan. Wow! What a concept. See my first review of Massel's products here along with their story.

When I was trying to think of what to make, I remembered a recipe from my cookbook that might be the perfect test; a chicken-less stew that tastes like pot pie. In the past, I had made it with milk to make it vegetarian but hadn't tried vegan.

This is a sponsored post and products were provided by Massel. All opinions are my own.

I love this recipe for a few reasons. It was easy. I started cooking at 6:00 pm and had dinner on the table by 6:40 pm. The active cooking time, when I had to be at the stove, was about 15 minutes. I shaved off some time by using Trader Joe's pre-cut mirepoix (onion, carrot, celery). If you had to do that yourself, add maybe 5 more minutes. Another reason I liked it was the whole family asked for seconds. That's always a good sign. I cooked some Mrs. Glee's crazy noodles (my review is here) right in the stew so it became almost like a chicken and dumpling styled dish. These noodles, also vegan, are made from beans. So the third thing I liked about the dish was the high protein, low carb content. Oh wait, there's a fourth. It was so easy, my husband did it with very little direction.

I liked the Massel stock because it was quick to make and very flavorful. I've tried both the bouillon and the stock and liked both of them. So, wait no longer. Get ready. Here's the much anticipated recipe! I posted additional (useful) photos after the recipe. Enjoy. Please leave a comment as well. It's nice to know someone is reading the blog and hopefully getting useful information.

Like the products but want to try them first? Stay tuned for a Massel product give away. Remember to sign up for blog posts via email (don't worry, I don't post very often!) and keep in touch with me on Facebook.

Hearty Chicken-less Bean Stew

Makes 4-6 servings

2 teaspoons olive oil

½ medium to large onion, chopped

2-3 carrots, chopped

2 celery ribs, chopped

1/2-1 teaspoon dried poultry seasoning

1/2 teaspoon black pepper

1/2 teaspoon kosher or sea salt

1-15 ounce can white kidney or cannellini beans, drained and rinsed

2 cups Massel chicken-style broth

2 cups milk substitute, plain and unsweetened

2 tablespoons cornstarch mixed with 2 tablespoons cold water

1 cup frozen peas and/or corn

Heat oil in a medium pot over medium heat. Add onions, carrots, celery, poultry seasoning, and pepper. Without stirring too often, allow to cook until the onion is soft and lightly browned. This gives the stew good flavor. Add salt. Cook for 1 minute.
Add beans and broth. Bring to a boil then lower to a simmer. Cook about 15 minutes.
Add milk substitute and stir. Slowly bring to a simmer.
Stir the cornstarch and water mixture. Add to the pot and stir. Add peas and/or corn. Simmer about 5 more minutes or until thickened, stirring occasionally.
Taste and season with additional salt, pepper, and poultry seasoning.

Saute the veggies and seasonings first.

Drain the beans and prepare the broth.

Finished stew before the noodles.

Vegan Polenta tastes great with Massel Bouillon

noreply@blogger.com (The Family Chef) — Wed, 19 Mar 2014 23:34:00 +0000

I suppose we all get used to brands and products that we like. But, as we know, sometimes change is good.

When Massel approached me with an opportunity to review their products, I was curious since I had not tried it before. I liked the fact that their products are clean, free of things like gluten, dairy, MSG and preservatives.

This is a sponsored post and products were provided by Massel. All opinions are my own.

Thank you to Massel for providing the following information:

The story behind Massel

Massel’s products might be new in the US, but it’s the top selling bouillon in Australia and was launched thirty years ago as the first all-vegetable bouillon and the first bouillon with no added MSG in the world. Massel bouillons and seasonings have always been gluten-free.

Massel uses premium vegetables and herbs, extra virgin olive oil and pure sea salt from the Great Southern Ocean, the cleanest ocean in the world. Massel bouillon makes great tasting stocks, broths, soups, stews and sauces, and it’s an incredibly versatile seasoning as well. You can use Massel bouillon and seasoning as a flavor boost for risotto, polenta, quinoa or couscous. You can mix it with extra virgin olive oil and use to bake vegetables, or substitute for salt in any recipe for a tastier, healthier result.

You can check out Massel on Facebook for great gluten-free, vegetarian and vegan recipes or visit MASSEL.COM to learn more about their products.

When the samples arrived, I wasn't sure what to try first; veggie, beef, chicken or turkey. I didn't notice right away that after each of these words on the label was the phrase "style"; these are all made with vegetables. Now I was really intrigued. It's actually fun for me since I love a challenge.

My first recipe to tackle was making a flavorful polenta without dairy. I was getting ready for a party with at least one guest who can't tolerate any dairy. That means no butter, cream, milk or cheese. Olive oil gives the polenta a great texture but it also needs flavor. The veggie bouillon seemed like it would work, so I gave it a chance.

Based on the feedback from the guests, the vegan polenta was a big hit. It was served with a roasted red pepper sauce which was equally as delicious. I included that as well.

I hope you will give this recipe a try and give Massel a try as well. If you are wondering where you can buy their products, use this link.

Look for another post from me soon. I'll be making a hearty chicken-less stew from my cookbook with a Massel product. For now, enjoy the polenta!

Grilled Vegan Polenta Circles
Serves 4-6

3 cups water
2-3 Massel veggie bouillon cubes
1 cup coarse polenta
1 tablespoon olive oil plus 2 teaspoons
1/2 - 1 teaspoon kosher salt
1/4 tsp ground pepper

1. Bring water to a boil in a medium to large pot. Add bouillon cubes. Stir until the cube is dissolved. While water is boiling, slowly add polenta in a steady stream, whisking constantly. Add 1 tablespoon of olive oil, salt and pepper (start with the 1/2 teaspoon of salt and add more if necessary).
2. Lower heat and simmer until thickened. If bubbling, lower the heat. Stir occasionally. Continue to cook the polenta until thick (about 15-20 minutes) and pour into a greased baking pan.
3. Let cool for 10-15 minutes or refrigerate until the next day, covered.
4. Heat medium to large sauté pan over medium heat. While the pan heats, cut polenta into circles. Place the circles on a plate.
5. Add 2 teaspoons of olive oil to the pan. Add polenta and fry on each side until golden brown. Serve immediately with the red pepper sauce.

Roasted Red Pepper Sauce

2-3 red bell peppers
2-3 tablespoons extra-virgin olive oil
1-2 garlic cloves (if you want something less pungent, roast them first)
2 teaspoons balsamic vinegar
1/2 teaspoons sea salt
Fresh ground pepper to taste

1. Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over.
2. Immediately transfer the peppers to a bowl and cover with plastic wrap or place them in a brown lunch size bag and fold it up. Let cool about 10-15 minutes. Peel the peppers and discard the skins, seeds and cores.
3. In a food processor, combine the peppers with the olive oil, garlic, vinegar, salt and pepper. Puree until very smooth. Season the sauce with more salt and pepper if needed.

Is Your Mini Chef Ready for Prime Time?

noreply@blogger.com (Family Chef Blog) — Tue, 11 Mar 2014 17:41:00 +0000

Some people get fired up about cooking early in life. I know, I did. My mother always had something simmering on the stove when I was little and this greatly inspired my own early kitchen endeavors. Now I see my children expressing an interest in cooking as well and this makes me excited to be passing the cooking gene to the next generation.

If you've ever watched Rachael Ray and Guy Fieri on Rachael vs. Guy: Kids Cook Off you know the level of enthusiasm that goes into this kid-centered Food Network production. Now the team is putting out a casting call for kids ages 8 to 13 for the show's second season and is looking for children with captivating personalities who have a passion for the culinary arts.

Maybe you know someone who fits this description? If so, you can apply through the website, here. The deadline is April 18, 2014.

Happy cooking and good luck!

Dairy-free cooking tips

noreply@blogger.com (Family Chef Blog) — Fri, 07 Mar 2014 01:01:00 +0000

Whether you eat dairy-free out of choice or necessity, you'll find different substitutes out there based on what you're making. I cook and bake gluten and dairy-free for my family and I. While I refer to the substitutions as dairy-free, it's actually casein that we're avoiding. Casein is the protein found in milk that many people cannot tolerate. Here are my top tips for how to get through it.

Drinking Milk
Please don’t believe the Dairy Board. We don’t need milk; we need calcium. Yes, milk has a lot of protein but there are other sources for that as well. There would not be so many dairy intolerances/allergies if our bodies needed milk. I am not a scientist, nor a dietician but my personal feeling is that we are probably drinking too much milk which is why, now, many of us can’t tolerate it. So, if you can’t drink milk, what is there?

Today there are many options:

•    soy (but I cannot tolerate)
•    rice (a little too thin for drinking)
•    almond (I like it but not good for those with nut allergies; here is a video on how to make it)
•    coconut (one of my preferred milk subs; very creamy)
•    flax (this is a new one; look for it in your supermarket's refrigerated section)
•    hemp (some people love this but it has an aftertaste I don’t care for)
•    oat (not a bad sub but for those with a gluten intolerance, it might not be an option)

Did I miss any? That is a pretty comprehensive list. Many of these milks come in different varieties like vanilla and chocolate. Many also have added sugar. Sure it tastes better, but you might not need the extra calories. My daughter’s favorite is unsweetened vanilla flavored almond milk and uses it in her cereal. Hopefully you can find a substitute that you like.

Also, if you are also avoiding gluten, be sure to check the label before purchasing any soy milk. Some brands contain gluten from a barley extract!

Cooking with Milk Substitutes
Drinking sweetened milk can be tasty but you don’t want to cook with it! Make sure to check the label and look for plain, unsweetened milk for cooking with 1 gram of sugar (or less). If soy is not a problem for you, it’s one of the best substitutes for milk in things like soups and creamy stews. Coconut is a close second as well. I have started making my own almond milk occasionally and recently tried it in a creamy mushroom sauce. You could not tell it was not dairy! Rice milk is very thin so you might need some extra fat or some extra thickening. You can thicken it by either cooking it down a bit or by adding a slurry (equal parts of a starch like corn and water). There are also many creative milk substitutes like cashew cream and avocados. It all depends upon what you are making. Try experimenting with some different ingredients.

Baking with Milk Substitutes
For baking, if you use a sweetened alternative milk, you might need to reduce the sugar in the recipe by 2-3 tablespoons. If you find the finished product sweet in anyway, it’s acceptable to reduce the sugar. As far as type of milk, I prefer to use milk substitutes with some fat in them so the baked good is not too dry. This is why I prefer coconut or almond milk. For things like pancakes and waffles, almost any milk will do.

Dairy-Free Substitutions for Desserts
Many traditional dessert recipes use butter so finding a good alternative is important.

Common substitutions:

• There are butter substitutes which are sold in a stick. These can be used in place of butter in cookies but honestly, they aren’t my favorite. You have to use what you like.
• Vegetable shortening, like Spectrum™, works really well in cakes and for frosting. I like the organic variety that is not hydrogenated. Keep it at room temperature. When I make cakes, I usually beat the butter or shortening with the sugar to get the batter fluffy. The shortening should be slightly warm to make this process easier.
• Coconut oil works really well in madeleines. It’s not bad in cake but can make it a bit greasy due to its low melting point. Make sure to heat it first so it is easy to measure, then cool slightly.
• For baking, you can usually substitute a vegetable oil like canola or sunflower for the butter, even if the recipe does not call for melted butter. I have successfully used safflower oil instead of butter for cookies. The texture will be slightly different. Always test your recipe.

Dairy Substitutions for Cooking

For cooking, use olive or another vegetable oil instead. For something with more mouthfeel, use coconut oil. The virgin coconut has a coconut flavor. If you don’t like that flavor, use the non-virgin.

Check out some of my recent blog entries for more ideas for cooking dairy-free

Easy tamale pie: gluten-free and dairy-free

Gluten-Free Dairy-Free Tuna Noodle Casserole

Gluten-Free (and dairy-free) Rolled Sugar Cookies

You Get Much More Than Lemonade With This Cookbook

noreply@blogger.com (The Family Chef) — Tue, 18 Feb 2014 01:53:00 +0000

Buy the book from Amazon here

The name "The Lemonade Cookbook" might lead one to believe that the cookbook is about making lemonade. If you are not from the Los Angeles/Southern California region, you might actually think this. However, those from the area are probably more familiar with the cafeteria style eatery that features fresh, family-friendly dishes (umm, sound familiar?). Lemonade is described as a modern cafeteria where visitors enjoy a rotating daily spread of deliciousness, offers fresh fare that tastes as though every culture is stirred into the pot.

And that's what you will get with the book. Author Chef Alan Jackson has a style I can relate to as well. Besides being the father of 3 children, he is a successful restaurateur; he has opened 12 locations since the first one in 2007. He saw the need for quick, affordable food that was also healthy. What does a guy like Jackson do? He created a chef-driven approach to dining.

What I like most about the recipes in this book is that I want to make most of them. The photos are vibrant and detailed and the recipes are not too complex. The page below is one of my favorites; just a simple photo of different cuts (although I do have to admit it gave me a flashback to culinary school). Don't be intimidated with something like this; you do not have to be a chef to use this book.

I also like how the book is laid out. When is the last time you saw "braises" as a chapter? You can also find market vegetables, land + sea, soups and stuff, and of course, lemonade (which is harder to type than you would think; I keep typing "lemondade").

Since we eat a gluten and dairy free diet, I wasn't sure whether or not I would be able to use these recipes. After flipping through the book, I quickly realized it would be easy to make substitutions. For example, I used almond milk instead of regular milk and gluten-free breadcrumbs in the buttermilk chicken. For the salad, I used gluten-free tamari for the soy sauce; that was easy. Most recipes can be adapted easily.

So, my recommendation is yes, buy this book if you like to cook. Get ready to be inspired. Feel free to put your own personal spin on the recipes. I don't think Chef Alan will mind.

Photo of Buttermilk Baked Chicken, courtesy
of The Lemonade Cookbook

My version of the chicken dish

Photo of Edamame, Snap Pea, Sesame Vinaigrette courtesy of The Lemonade Cookbook

My version of the salad with green beans and snap peas

As you see from the photos above, my versions are pretty darn close, even with my variations. Below are the recipes provided by the Lemonade Cookbook. Thank you for also providing me with a book for this review. Enjoy!

Buttermilk-Baked Chicken

Serves 4

Amy's Notes: I made my own buttermilk with almond milk and vinegar (add 4 teaspoons vinegar to a 2 cup measure and then fill with milk to the 2 cup mark). However, I think 1 1/2 cups would have been enough. I used less tabasco since my kids are sensitive to spice. I used a gluten-free panko bread crumb. I might not have dried off the chicken breast well enough; it was soggy. However, if it was completely dry, I didn't know how the chicken would stick to the panko. Might have to try it again. I love-love-loved the flavor of the chicken and will definitely do this again.

Marinade:

2 cups buttermilk

1 tablespoon dijon mustard

1 tablespoon hot sauce, such as tabasco

2 teaspoons paprika

1 teaspoon coarse salt, plus more for seasoning

1 onion, coarsely chopped

5 garlic cloves, smashed

4 (6-ounce) skinless boneless chicken breast halves

2 cups panko (Japanese-style) bread crumbs freshly ground black pepper

2 tablespoons canola oil

To prepare the Marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion, and garlic together to combine. Put the chicken in a plastic storage bag, add the buttermilk mixture, and smoosh the chicken around to thoroughly coat in the marinade. Press out the air, seal the bag, and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.

When ready to cook the chicken, preheat the oven to 400 degrees F. Remove the chicken from the Marinade, wiping off any excess buttermilk, and discard.

Season both sides of the chicken breasts lightly with salt and pepper. Spread the breadcrumbs out on a flat plate. Press the chicken breasts into the bread crumbs to completely coat all sides, shaking off the excess.

Put a cast-iron or ovenproof skillet over medium-high heat. Coat the pan with 2 tablespoons of oil. Once the oil is shimmering, lay the chicken in the pan—you may have to do this in batches. Sear for 3 minutes on each side. Nestle the seared chicken breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes or until the chicken is cooked through and the crust is golden.

Edamame, Snap Pea, Sesame Vinaigrette

Makes 4 cups

Amy's Notes: I try to avoid soy beans so I used green beans instead. I did not have black sesame seeds so I used regular. I substituted scallions instead of chives and the shallot. I also added a drop of honey to the marinade as it was tart.

½ pound sugar snap peas (2 cups), ends trimmed

2 cups shelled edamame (green soybeans), frozen, thawed, and cooked

1 large shallot, minced

¼ cup chopped fresh chives

½ cup sesame vinaigrette

1 tablespoon black sesame seeds

½ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.

Put the blanched snap peas in a mixing bowl. Add the edamame, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.

Sesame Vinaigrette

Makes 1 cup

Amy's Notes: I made half of this recipe and still didn't need it all for the recipe above.

½ cup seasoned rice vinegar

2 tablespoons sesame seeds, toasted

1 garlic clove, minced

1 tablespoon dijon mustard

1 tablespoon soy sauce

¼ cup canola oil

2 tablespoons sesame oil

¼ teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week.

Gluten-Free Rolled Sugar Cookies

noreply@blogger.com (Family Chef Blog) — Tue, 11 Feb 2014 01:47:00 +0000

Whether or not you are a kid, a rolled sugar cookie in some fun shape with colored sprinkles always seems fun. Rolled sugar cookies can be made any time during the year. Don't be intimidated when you those fancy looking pre-made cookies in the store; this recipe is easy and delicious (and might even taste better!).

The original recipe came from www.food.com, called “Gluten Free Dutch Sugar Cookies." I’ve made some adjustments to it as well. This is one exception where you need to use the flours listed instead of my mix; it makes it much lighter.

You can find this recipe and more like it in my gluten-free cookbook, The Warm Kitchen. Here's what one enthusiastic fan wrote about the recipe:

I wanted to report that based on Rebecca's experience, I tried Amy's recipe as well. They were fabulous! The dough was very easy to work with and did not stick to the work surface or crack. The cookies when baked did not crumble or break. My kids like to frost the cookies with a simple icing of powdered sugar, water, and vanilla and the sprinkle with colored sugars. The cookies did not break when the kids did their decorating. But, best of all, the cookies taste wonderful! My husband couldn't even tell that they are GF! Amy, I am a fan!

-Alison P

Yield 3-4 dozen, depending upon the size of the cookie cutter

1 cup white rice flour

1/2 cup tapioca flour

1 cup cornstarch

1 teaspoon baking powder

2 ½ teaspoons xanthan gum

1 teaspoon kosher salt

1 cup white sugar

1/2 cup vegetable shortening

1/2 cup unsalted butter (use all shortening for dairy-free)

1 large egg

2 teaspoons vanilla extract

1/4 cup potato starch, for kneading

Sprinkles for decorating

1. Preheat oven to 350°F. Prepare 2-3 baking sheets by lining with parchment paper or silicone baking mats.

2. In a small bowl, mix together dry ingredients (first 6 ingredients).

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar, butter and shortening. Add the egg and vanilla and mix briefly. Add the dry ingredients, and mix to combine.

4. Take the bowl out of the mixer. Add 1/4 cup of the potato starch and mix with your hands until it is well combined and not too sticky. Add more if necessary and use the rest for rolling. If the dough seems very sticky, place in the fridge for 10 minutes.

5. Divide the dough in half. Place some potato starch on the counter and put dough on top. Place more potato starch on top and roll out to about 1/8 inch thickness. Use more starch so the dough does not stick to the rolling pin or counter. Make sure the dough thickness is consistent so the cookies bake evenly.

6. Using cookie cutters, cut into shapes and place on pan. Optionally, decorate with sprinkles before baking.

7. Re-use the scraps and roll out again, but try not to handle too much.

8. Bake for about 8-10 minutes, rotating once. Cool for at least 3 minutes before removing from the pan. Cool on wire racks.

Freedom Foods Gluten Free Cereal Giveaway

noreply@blogger.com (Family Chef Blog) — Mon, 03 Feb 2014 19:29:00 +0000

-->

Thank you to Freedom Foods for providing complimentary samples for my review.

From the “land down under” comes a healthful, tasty product line free from many of the most common allergens, including gluten, dairy and nuts.

Freedom Foods is warmly welcomed into my kitchen not only because of the absence of gluten and dairy, but because the company puts such a high emphasis on creating high quality products that are rich in nutrition and free from artificial colors or flavors.

Which isn’t always an easy task…

“The tricky part is making food with good stuff minus all the bad stuff,” the company states on their website. “But we reckon we do it pretty well. If we can keep food free from gluten, free from artificial stuff, with less sugar and salt, we know your body is going to feel much better.”

Speaking of feeling better, my son has recently developed a sensitivity to food dyes so, as a mom, I'm so happy there's a natural alternative that's also gluten free (By the way, the TropicO’s fruit flavored cereal rings are our favorite!)

With a dedicated facility, Freedom Foods can assure us that their products are free from the allergens listed and boasts that they are one of the few factories around the world that is free from wheat, barley, triticale, sesame seeds and nuts.

In general, my kids have liked almost everything they have tried from Freedom Foods. When I asked my almost 10-year-old what he liked about the products his response was “It tastes good!”

Tastes good, not too much sugar, good ingredients? What else can we ask for?

I’m offering a Freedom Foods giveaway to three commenters on this blog entry who can tell me about their biggest challenges with allergens and/or how they’ve managed to work around them. I will randomly select the winners and each of the chosen three will receive two boxes of Freedom Foods cereal. Promotion ends on Monday, Feb. 17. Must be age 18 or over to win; US residents only.
**Due to technical issues, the promotion has been extended.

San Francisco Gluten-Free Allergen-Free Expo Finds and Goodies

noreply@blogger.com (The Family Chef) — Wed, 29 Jan 2014 17:36:00 +0000

If you didn't have a chance to make it to the Gluten-Free Allergen-Free Expo this past weekend (Jan 25/26, 2014), here's a quick review of some of the new (and "old") products and companies that are hitting the market.

This is just a no-brainer. If you haven't been to Zest Bakery in San Carlos and you are gluten-free, get there now! Many of their products are also dairy-free (like their sandwiches unless you get cheese), vegan and even paleo.

Based out of Dallas, TX, Local Oven is changing the way food service looks at gluten-free. In almost any restaurant in that area, you an get their gluten-free rolls and buns. Wouldn't that be nice! Look for their products in supermarkets as well.

I am quite fond of Canyon Bakehouse products. It was nice to see them with a larger presence this year. If you haven't had a chance, try their whole grain bread. We use it for sandwiches all of the time. I also like their focaccia bread.

G-Free Foodie delivers boxes of gluten-free items perfect for any foodie! KC is a local to California and knows her stuff. I love her recipes and ideas as well.

Kyra is really making a name for herself. Besides her wildly popular bakery, Kyra's Bake Shop in Oregon, she also has a line of gluten-free cake mixes (chocolate is our favorite) and a new cookbook. She is a 3 time winner of the Food Network's Cupcake Wars with her gluten-free cupcakes. If you need a decadent treat, this is where to go.

I didn't get a very good photo of the booth for The Inn on Randolph. It's a lovely bed and breakfast located in Napa, CA and is 100% gluten-free. That's my friend Jeff; he teaches gf classes there.

Kettel Krakkers is a fairly new company that was also at last year's expo. I really like the taste of these gluten-free crackers. If you see them, give them a try. The ingredients are organic.

A new "kid on the block", these gluten-free, whole grain mixes were both at the fancy food show and this expo. Amazing Foods For Life is a smaller company which is trying to bring their mixes to the mainstream. They taste great and their team is very enthusiastic! All mixes come with instructions on how to be made dairy-free and vegan.

When I first went gluten-free for my daughter in 2007, Kinnikinnick was there. I tried their bread and recently bought their bagels. The bagels were soft and chewy and tasted great toasted. I love their cookies; the closest thing to an Oreo you can get but gf and df!

I am so fortunate to have been able to get to know Dr. Amy Burkhart over the past year. She is not only a doctor but a registered dietitian as well. She specializes in celiac disease and gluten intolerance/sensitivity. Besides her medical credentials, she is just an all around nice person. She's located in Napa, CA.

Mary Capone from Bella Gluten-Free always makes me smile. Her products have been on the market for a number of years. Her baking mixes create delicious breads, cakes, pizzas and other treats. Look for them in your grocery store or order on-line from their site.

Enjoy Life Foods is another established company. What I like about them is that their products are safe from the top 8 allergens so you don't need to check the label each time. These are some new bars they have come out with. My children liked the S'mores the best.

Enjoy Life Foods makes the Plentil chips you see.

My other good friends from all of the expos are Freedom Foods. Look for a blog post and giveaway coming soon. That's Michael (who I like to call Marco because of his thick Aussie accent) and Fred. They are always enthusiastic to discuss their products. I like the products because they are low in sugar and salt and do not contain GMO ingredients. My kids like them simply because they taste good. Win-win in my book.

You will be seeing more of Viviana's gluten-free pastas. They have been working hard to make their delicious gluten-free pasta available in more and more places. If you see it, pick up a package and give it a try. Look for a blog post coming soon from me.

I wish I had taken more photos of this booth. I love the ladies from Natural Decadence Bakery as well as their story. I wrote a blog post about them last year. Their products are delicious and made with so much love! Definitely give them a try.

Sadie is well known for her sourdough bread. I'm sorry, let me rephrase that...delicious gluten-free sourdough bread! I love seeing Bread Srsly become bigger and available in more and more places.

Ivy's Garden (yes, that's Ivy) is another gluten-free friend who I have become acquainted with over the past year. Her gluten-free frozen products are simply delicious.

New to the expo this year is Bacano Bakery. They are based in Oakland and sell at farmer's markets and cafes in the bay area. They make a variety of products (see below and be ready to drool); some contain dairy; others are dairy-free and even vegan. Of the samples I tried, I liked the multi-grain bread the best. No, I did not try the danish!

There were MANY more vendors who I didn't either get a chance to talk to or just didn't get their picture. I also liked Luce's Artisan Bread Mix. I bought a bag to try at home. They just came out with a buckwheat mix but did not have it there (darn).

I don't have her picture but do check out my friend Erica Dermer's page Celiac and the Beast. She also just wrote a (very funny) book.

Here is another review with some more vendors from my friend Sandi at Fearless Dining.

If you eat gluten-free or are considering it, I would suggest going to an expo to see what's on the market. Many people still think they could never be gluten-free because there are no good products. That is no longer the case.

Leave a comment with your thoughts or if there was a vendor that you liked in particular. Thanks!

All But Gluten™ Review

noreply@blogger.com (Family Chef Blog) — Tue, 07 Jan 2014 01:58:00 +0000

A plate of gluten-free goodies I brought to an event; easy for me and truly gluten-free for those that need it

Thank you to All But Gluten™ for providing complimentary samples for my review.  

For the gluten-free crowd, a new product line is emerging from Weston Bakeries Limited that promises to “rekindle your love of baked goods.”   With a nice range of offerings from white and whole grain loaves, pizza dough, brownies, muffins and macaroons, All But Gluten™ further demonstrates how gluten-free options have really hit the mainstream.

The Canadian-based company boasts that the products in this soon-to-be national line are even available in the Safeway bakery aisle. Have a quick need for some gluten-free goodies for a party or some bread for your kids’ PB&J sandwiches? They’re not tucked away in the freezer section, it’s right there next to the standard bakery fare. Some might argue that this matter of convenience makes it the greatest thing since, well, sliced bread.

My kids liked the bread, especially for “egg in the hole” or toast and the cinnamon raisin loaf worked very well for French toast (this recipe is in my cookbook as well).

To make "egg in the hole", using a small glass or cup, cut a hole in the center of the bread. Heat a non-stick pan to medium or medium high. Either butter both sides of the bread or put olive oil (better for those with a dairy intolerance) in the pan. Place the piece of bread with the hole into the pan (you can also grill the circle if there's room). Crack egg on the counter and then immediately place in the center of the bread. Lower the heat slightly if the egg is sizzling very high. Season with salt and pepper. Once egg is brown on the bottom and the white is almost all set, add some more olive oil to the pan, carefully turn over and cook the other side. We like ours over medium (a bit runny) so cook based on your taste.

My kids' favorite breakfast: Egg in the Hole!

In addition to the convenience, it’s reassuring to know that all of their gluten-free products are made in a dedicated facility so there is no risk of cross-contamination. The products are also enriched with vitamins and minerals and made without dairy as well. Some of the ingredients used are not the most natural/healthful but that is often the case with many gluten-containing products as well. I preferred the whole grain bread over the white.

Need something on the go? How about one of their muffins along with some fruits or veggies and nuts. I would consider it more of a treat but everyone once in a while, that's ok.

The bottom line is it’s great that so many companies are hopping on board with providing gluten-free products. The more that’s offered, the more options non-gluten eaters (whether by choice or necessity) will have and more included they will feel as general consumers.   

The All But Gluten™ products are now premiering in the San Francisco Bay Area and can be found in most Safeway grocery stores. If you do not live in the Bay Area, keep an eye out for them soon.

Gluten-Free Italian Knot Cookies and a little about GF living

noreply@blogger.com (The Family Chef) — Thu, 26 Dec 2013 16:44:00 +0000

Italian Knot Cookies and Pie Crust Thumbprints (a happy mistake)

Every year I feel like I take on a new challenge in my gluten-free kitchen. This holiday season it was Italian knot cookies. Just the smell of these brings back memories of being in Aunt Mary's kitchen in Long Island or getting cookies from one of the many bakeries we used to frequent. I had never made regular knot cookies let alone gluten-free ones so I wasn't sure what to expect. I just knew I had to try. See the recipe below; it worked! By the way, I've decided my next challenge will be making a gf cannoli shell so stay tuned.

One of the things I like to tell my students and clients when it comes to gluten-free baking is to be adventurous. You have to be willing to try recipes with new ingredients. In my cookbook, I use the analogy of learning how to cook gluten-free with being immersed in a new language:

"When you switch to a gluten-free diet, you may think you will never have that comfy 'warm kitchen' feeling again. That’s not the case. I explain it to people like language and being immersed. If someone dropped you off in a foreign country and you did not know how to speak, it would be rough in the beginning but you would eventually learn. Instead of saying “hello”, you might say “hola”, “ciao” or 'guten tag'. Instead of flour, there are alternatives like brown rice flour, millet flour, cornstarch, and potato starch. You can do this!"

Many people say to me "I could never be gluten-free; I would not want to give up the foods I love." The reply to this is you don't have to. You can still enjoy food that tastes great. Yes, you may have to get into the kitchen and be willing to experiment. Gluten-free food can be just as good. The other day a friend stopped by and tried one of these knot cookies. I would tell you what she said when she tasted the cookie but it's a family blog. ;-)

Back to gluten-free cooking. Some people don't have a choice about being gluten-free. They have to be gluten-free. 100%. No less. For them, they have to figure this out. I'm here to say if you have to be gluten-free, you can do this.

Living with celiac disease is difficult because of the potential for cross contamination from gluten-containing foods (especially at restaurants and the homes of friends, even those with the best intentions). Even foods you don't think about like vanilla and baking powder can have gluten just from how or where they are produced. Also gluten can be present on baking equipment like measuring cups and bowls. Actually, this discussion was not supposed to be an education in gluten-free. What I really want to get across is some people have to be gluten-free; others choose it. Either way, you can still enjoy food. If you have "gluten-filled" recipes, you must be willing to experiment. I find it's usually not as hard as I think it might be. The first step is...trying.

So all of this just for a recipe? Yes because this is how I feel every day about foods I haven't tried to convert yet. What if it doesn't work? What if it's not good? What if it falls apart or doesn't taste right? That's why I only recipe test when I have time and when the finished product is not intended for a special occasion. It took 2 times with this recipe, getting the right balance of flavor and texture I was looking for but even the first batch is something I would be happy to serve. The second batch was pretty amazing!

Enjoy and let yourself be free in the kitchen. I truly hope you find your kitchen to be warm again, and filled with delicious food!

Gluten-Free Italian Knot Cookies

Makes about 3 dozen

2 ¼ cups Amy’s Gluten-Free Flour Blend (or a blend without xanthan gum; if your blend has xanthan gum, omit the gum below)

1 tablespoon baking powder (yes a tablespoon)

Rounded ½ teaspoon xanthan gum

¼ teaspoon sea or kosher salt

4 ounces (1 stick) unsalted butter or vegetable shortening, softened

1/2 cup white sugar

2 large eggs, at room temperature, beaten

1 teaspoon anise extract (if you don’t like anise, you can substitute with lemon juice or vanilla extract)

1 teaspoon gluten-free vanilla extract

3-4 tablespoons potato or tapioca starch for rolling

Icing

1 cup or more confectioner’s sugar

½ teaspoon anise extract or fresh lemon juice

½ teaspoon vanilla

2-3 teaspoons milk or milk substitute

Colored sprinkles or non-pareils

1. Preheat oven to 325F and prepare 2-3 baking pans by lining with either parchment paper or silicone baking mats.

2. In a small to medium bowl, combine flour, baking powder, xanthan gum, and salt. Set aside.

3. In a stand mixer or large bowl with an electric hand-held mixer, cream softened butter or shortening and sugar for about 2 minutes. Scrape down the sides and mix another 30 seconds.

4. Add eggs, anise, and vanilla, mixing well. Scrape down the sides and mix another minute.

5. Add flour mixture. Mix until well blended. Mix on medium for 10 seconds. Dough should be slightly sticky.

6. Break off small, walnut sized pieces of dough and roll on the counter or between your hands to make a log about 3” long (I roll it right on the silicone baking mat). If the dough is sticky, use some potato or tapioca starch. Tie the log into a single knot so that one end is pointing up and the other end is under the cookie. Place about 12 cookies on each baking tray.

7. Bake 10-14 minutes, rotating the trays halfway through. Cookies should be just brown on top and firm.

8. Remove from the oven and cool about 3-5 minutes on the tray so the the cookies firm up. Transfer to a wire rack.

9. Once cookies are mostly cooled, make the icing. Place 1 cup of the confectioner’s sugar, anise extract or lemon juice, and vanilla in a small bowl. Start by adding 1 teaspoon of milk. Add more milk or sugar until the consistency is like a medium paste that can be poured but is not too drippy. Add more sugar if it's too thin. Either brush the icing onto the cookies or dip them into the icing, allowing excess to drip off. Place them back on the wire rack and immediately add the sprinkles before the icing dries. Leave out for at least 2 hours so that icing is completely dry. Cookies should be stored covered at room temperature.

Bob's Red Mill Review

noreply@blogger.com (Family Chef Blog) — Thu, 19 Dec 2013 01:10:00 +0000

Thank you to Bob's Red Mill for providing complimentary samples for my review.

Since beginning my gluten-free journey roughly six years ago now, Bob has been a good, supportive “friend” along the way. And while I don’t know the founder of Bob’s Red Mill very well (I did meet him though), I can attest to the products’ quality. It’s not easy to find oats, for example, that are grown and processed without any cross contamination with gluten-containing ingredients but Bob’s makes it work by sourcing their oats from a specialized farm with dedicated fields.

I only use Bob’s flours in my gluten-free flour blend and enjoy a variety of the company’s other products as well. I know there are other flours out there; I choose to use ones that I feel are easily accessible and work well with my recipes. I’m all about keeping it simple.

A few months ago Bob’s Red Mill sent me some samples to review and I am happy to report my experiences.

The steel cut oats make for a hearty and delicious bowl of oatmeal that can really stand on its own with just a little salt to bring out the natural nuttiness. If you prefer to add sweeteners and other toppings to your hot cereal, though, Bob’s oats accommodate these additions well too.

The muesli can be served hot or cold but if you consume them cold you have to let them soak for a while in milk, yogurt or juice. When prepared cold with milk, the muesli resembles your standard granola cereal but it’s a little lighter and earthier tasting minus the high fat and sugar content found in most store-bought granola. The muesli tastes good served warm too but this really seems to pale in comparison to the steel cut oats.

The brownie mix produces some truly delicious gluten-free brownies. I’ve been able to make a dairy-free version by substituting vegetable oil for the butter (I’m not a big fan of margarine) and an egg-free version with a flaxseed-water replacement. Bob’s also makes ground flaxseed which I love as both an egg replacer as well as a way to make pancakes and bread more hearty.

While the pancake mix works well in a pinch I have to say I prefer my version, which uses Bob’s flours. You can always add cinnamon and vanilla to your pancake batter; this is what our family likes.

Overall, I’m a pretty big fan of Bob’s products and plan to continue using them in my gluten-free cooking and baking. I’m happy to see how much they have grown in the past few years.
Thanks, Bob!

Gluten-Free Falafel

noreply@blogger.com (The Family Chef) — Sun, 08 Dec 2013 18:59:00 +0000

The gf falafel mixture before adding flour

I'm embarrassed that I don't have that beautiful, focused in the foreground-blurry in the background photo of my completed falafel. We got so caught up in the making/eating, we forgot! I promise they looked just like what you would expect; crispy brown on the outside and greenish-flecked on the inside.

It annoys me that 99% of the falafel found in the US has gluten; falafel are traditionally made with chick pea or garbanzo bean flour. It's also traditionally vegan; no animal products, like eggs or milk, are needed. Yea!

So here are the important tips:

-The onion and garlic add a lot of flavor. Use less garlic if you don't like it spicy.

-The mixture should not be wet (I made this mistake). Make sure to add enough garbanzo and/or gluten free flour to bind it together.

-I used a combo of cilantro and parsley because that's what I had (and we all love cilantro). Use what you have.

-Although you can bake these at a high heat, frying (even if it's just pan-fried) will give the best texture.

-If you have more time, the traditional way to make falafel is to soak about 1/2 cup of dried garbanzo beans (so that you have the right amount for this recipe; you can always soak more) in water for 12 hours. Drain and rinse. Use this in place of the can of garbanzo beans. However, this requires at least a half of a day's worth of planning which we don't always have.

-I couldn't find fresh tahini sauce so I served it with hummus. Use what you have. It will be delicious.

-If you can't find or don't want to make fresh gluten-free pita, serve in lettuce wraps or a gluten-free roll. I like the ones from Schar. My husband brought these gluten-free pita back from the UK; they are the best I have had so far (and notice they are almost all gone).

Gluten-Free Pita from Sainsbury's, a UK based grocery store

Enjoy the recipe and don't be afraid to try these. They are easy, quick and delicious. I showed my husband how to make them so I think we have a new rotation in our household!

Gluten-Free Falafel

Makes 13-14 2” patties

1 15 ounce can garbanzo beans, drained and rinsed

1-2 cloves garlic, chopped into 4-6 pieces

1/4 onion (or 1/2 small), cut into chunks

1/4 cup fresh parsley, rinsed and dried off, big stems removed

1/4 cup fresh cilantro, rinsed and dried off, big stems removed (or use all parsley)

1/3 cup chick pea or garbanzo bean flour

Juice of 1/2 lemon

3 tablespoons olive oil

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon sea or kosher salt

1/4 teaspoon ground pepper

1/4-1/2 cup gluten-free flour blend (without xanthan gum)

2 tablespoons vegetable oil for frying

1. Place all ingredients except flour blend and vegetable oil in a food processor. Puree until slightly chunky but almost smooth, scraping down the sides at least once. If it's too chunky, add a teaspoon of water and process again. Remove and place in a medium bowl.

2. Add 1/4 cup flour blend and stir. You should be able to make patties that do not fall apart. If the mixture seems too dry, add more water, 1 teaspoon at a time. If the mixture seems too wet, add more flour. It should be moist but able to form into a patty.

3. Form into patties and fry in large pan with enough oil to cover the bottom of the pan. Cook until golden brown on each side. Serve with tahini sauce and/or hummus.

Gluten-Free Dairy-Free Tuna Noodle Casserole

noreply@blogger.com (The Family Chef) — Wed, 20 Nov 2013 03:33:00 +0000

Gluten and Dairy Free Tuna Noodle
Casserole was a big hit in our house!

It's hard enough to be gluten-free but throw in dairy-free too and it can be hard to convert recipes or find substitutes. I've been looking for a good gluten-free noodle to use for casseroles but had not found one until I came across Mrs Glee's Crazy Noodles. The first thing I pictured was a tuna noodle casserole. By the way, they call them "crazy" because they are made with beans!

Now I wasn't brought up on tuna casserole but I did make a version with sautéed mushrooms and sherry that I always enjoyed. I knew I could recreate the sauce gluten-free but needed the right noodle.

Thank you to Mrs Glee's for sending me samples of two of their noodles and their flour mix to use for recipe testing.

Let's start with the sauce. In my cookbook, The Warm Kitchen, I detail how to make a delicious sautéed mushroom sauce. That's definitely a necessary element. The sauce should reduce for awhile so as to maximize flavor. If you don't have the book, use this gluten-free mushroom sauce.

Ingredients for the Gluten-Free Dairy-Free Tuna Noodle Casserole

Next, add a plain, unsweetened milk like almond or coconut (I used about 1 cup or so along with the broth in the sauce). Thicken with a slurry. The sauce should not be too thick or else the casserole will be dry. When you are done, you will have about 3-4 cups of sauce.

Cool the sauce a bit and then get ready to assemble. I cooked 4 cups of Mrs. Glee's noodles. Meanwhile I measured a cup of frozen peas. I also drained 2 cans of tuna. I prefer tuna packed in olive oil so if there's a little oil left, that's fine. Preheat the oven to 350F.

Once the noodles are cooked (a bit underdone is best), drained and rinsed, place everything in a bowl or even the pot in which you cooked the noodles. Mix the noodles, sauce, peas, and tuna. Give it a taste and adjust with more salt and pepper if necessary. Add more plain milk substitute if the mixture seems thick.

Place this mixture in a greased casserole or baking dish. Top with either gluten-free breadcrumbs or almond meal, seasoned with salt and pepper. Make sure to drizzle a bit of olive oil on top, too. Cover and bake 20 minutes. Remove cover and finish baking until casserole is bubbling and top is browned. Let rest a few minutes before serving. Enjoy!

By the way, here's a chicken noodle soup I made the other day. I made fresh chicken broth and added some chicken to it. I added the old-fashioned noodles according to the package and cooked them about 6 minutes. At the end, I added frozen peas and corn. Delish.

Gluten-Free Chicken Noodle Soup

Gluten-Free Pumpkin Scones

noreply@blogger.com (Family Chef Blog) — Wed, 30 Oct 2013 23:38:00 +0000

-->

I don't know about you but I often look at things longingly in bakeries. Lately it's been pumpkin almost anything that I can't eat because it's always filled with gluten. Well I finally found a recipe that I was able to translate really well to gluten-free. I made mine dairy-free and it was just as delicious. The recipe includes the variation (it's pretty straight forward).

As with any recipe, make it a few times and it won't be hard. The key is to make sure the cold butter or vegetable shortening is incorporated well into the dry ingredients. You can do this either with a food processor (my favorite), a pastry blender (handheld tool) or two knives. This dish is great for breakfast or as a treat with a cup of tea or coffee.

Adapted from http://livlifetoo.blogspot.com/2010/10/pumpkin-scones.html

Makes approximately 12-14 medium sized scones

6 tablespoons butter or vegetable shortening, cut into chunks

Dry Ingredients:
1 ½ cups Amy’s Gluten-Free Flour Blend
½ cup almond meal (or all gluten-free flour)
Scant ½ cup brown sugar
1 tablespoon baking powder
¾ teaspoon xanthan gum
½ teaspoon sea or kosher salt
Heaping ½ teaspoon ground cinnamon
Heaping ¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
3 tablespoons half and half or 2 ½ tablespoons almond or soy milk + ½ tablespoon vegetable oil
1 large egg
1/2 cup canned pumpkin

Egg Wash:
1 large egg
1 tablespoon milk or milk substitute
Coarse sugar (for example, turbinado)

Sugar Glaze Ingredients:
½ cup powdered sugar
¾ to 1 tablespoon milk or milk substitute

1. Preheat oven to 400˚F. Prepare a baking sheet with a silicone baking mat or parchment paper.
2. Place butter or shortening in the freezer for about 5 minutes. Measure the dry ingredients while it chills.
3. Combine the dry ingredients in the bowl of a food processor. Pulse about 5-10 times until dry ingredients are mixed well.
4. In a medium to large bowl, beat the eggs first, then add the milk and pumpkin. Set aside.
5. To the bowl of the food processor, add the chilled butter or shortening. Pulse 20-30 seconds or until mixture looks like grated parmesan cheese. You can also use a pastry blender to blend the butter or shortening with the dry ingredients.
6. Gently mix the dry ingredients into the wet ingredients with a spatula. Form into a ball.
7. Place some gluten-free flour on a clean counter. Place the dough on the counter and pat into a rectangle about 1” thick.
8. Use a knife or pizza cutter to cut into triangles. Transfer to the baking sheet.
9. To make the egg wash, mix egg and milk or milk substitute in a small bowl. Brush each scone with the wash. Sprinkle each scone with coarse sugar.
10. Place in oven and bake about 12-15 minutes or until scones are golden brown. Scones should be crisp on the outside and soft on the inside.
11. After about 3 minutes, transfer to a wire rack.
12. Once cool, prepare the sugar glaze. In a small bowl, whisk together the powdered sugar and milk until smooth. If it’s too runny, add more sugar. If too thick, add a little more milk until reaching desired consistency. Drizzle the glaze over the top of each cooled scone and enjoy.

5 Tips for Enjoying a Gluten-Free Expo

noreply@blogger.com (The Family Chef) — Thu, 24 Oct 2013 18:51:00 +0000

If you have never been to a gluten-free expo before put on by the very talented and organized people from the Gluten-Free Allergen-Free Expo, you are in for a treat. I will be attending their Dallas expo this weekend; it will be my third with them. After looking through some photos, I thought of some things that might be helpful if this is your first time:

1. Come hungry! There will be many, many samples to try. However, the one caveat is that they tend to be starchy so have a good breakfast with some protein that day. You might even want to have some (gluten-free) protein on you in case you start to fade.

2. Drink water. All of that walking around, sampling, and talking can make you thirsty.

3. Wear comfortable shoes. Did I mention there's a lot of walking? And expect to be tired at the end.

4. Bring an extra bag or two. Vendors have lots of giveaways. You never know what you might go home with (perhaps a cookbook or two??).

5. Have fun and socialize! These expos are a great time to not only meet vendors but other people who are in the same boat as you. Talking to people who have a food intolerance or sensitivity with you or a family member can really make you feel "normal". I know that some times I feel like I'm the only one out there (especially when I travel or I'm out, watching people eat bread, pizza or cookies). It's nice to know we have a community. Make the most of it. Talk to the vendors as well. It's always interesting to find out how they got started. Who knows; maybe you will meet Gluten-Freeda or Kyra from Crave Bake Shop?!

Check out these photos of past expos.

The Warm Kitchen: A Book is Born!

noreply@blogger.com (The Family Chef) — Wed, 09 Oct 2013 19:20:00 +0000

The Warm Kitchen: A Book is Born!: I have the pleasure to announce the birth of...my cookbook, The Warm Kitchen ! I have two children and I remember how I felt during pre...

How to make Arepas

noreply@blogger.com (The Family Chef) — Fri, 27 Sep 2013 16:41:00 +0000

Arepas (ah-ray-pahs) are a corn pocket which can be found on many street corners in Venezuela. I first became familiar with them when I met Adriana Lopez Vermut from Pica Pica Arepa Kitchen at the Gluten-Free Spree in San Francisco in 2009. At the time, she only had a location in Napa's Oxbow Market. Now, there are two other locations in San Francisco (Mission and Castro areas). Click on that link and scroll down to see exact locations. I wrote an article about Pica Pica as well.

She was recently featured on Diners, Drive-Ins and Dives with Guy Fieri. He, like most people, was blown away by Pica Picas' arepas. The flavors of the arepa fillings are really amazing. I believe he deemed them "outrageous", possibly the highest triple D compliment one can receive.

A few years ago she invited me to come to her restaurant to make a special Family Chef recipe for the arepas. I chose a sweet potato and black bean-style chili which went very well with the crunchy on the outside-soft on the inside corn pocket. Watch the video here. I only made arepas once since then and decided recently I needed to try them again; practice makes perfect!

For the filling, I made a crock pot Latin-style chicken and served it with black beans, cilantro, avocado, red onion, and lime. My family loved it (especially the make-your-own part as we each like different fillings). They were delicious!

I'm going to try to make a pabellon style this weekend with a tomato-based skirt steak filling. Yes, I think about my meals 2 days in advance!

Well, here is my tutorial for you. I hope it helps to make you successful!

How to Make Arepas
Note: This is just an overview. For a recipe with amounts, visit Adriana's blog.

1. Make the dough.

2. Make sure it's the right texture.

3. Roll it into a ball first.

4. Shape into a flat circle or puck (watch the video to see a funny interaction with Adriana and I). Move from hand to hand and shape. If the dough is too wet, add more hair a pan. If its too dry, add a little water. It should not crack. Note: I make mine smaller than Adriana's. Base it on your preference.

5. Seal on a griddle with oil just until light brown.

6. Bake in a 350F oven for about 10 minutes. This helps to cook the inside.

7. Serve with your favorite fillings!

I made a crock pot chicken, Latin-style, by adding diced tomatoes, garlic, oregano, cumin, and chili powder. Watch my video here for how I make a regular one.

Gluten-Free Tour Comes to San Francisco Sep 21 and 22

noreply@blogger.com (The Family Chef) — Sun, 15 Sep 2013 16:13:00 +0000

The Gluten-Free Awareness Tour promotes celiac disease awareness and gluten-free food and beverage products. Each stop on the Gluten-Free Awareness Tour features presentations by celiac disease experts, chef demonstrations and dozens of gluten-free food and beverage exhibits from local and national gluten-free food and beverage manufacturers.

Besides meeting top medical experts watch live cooking demonstrations on the Rudi’s Gluten Free Bakery Stage and enjoy gluten-free food samples from dozens of local and national companies.

In 2012 over 100 gluten-free manufacturers exhibited and thousands of shoppers attended the events in cities throughout the Midwest, including Detroit, Chicago, Philadelphia, Indianapolis, Pittsburgh, Cincinnati, Columbus, and Louisville.

The Tour is coming to San Francisco, September 21-22 from 9am to 3pm at the Fort Mason Center, 2 Marina Blvd., Bldg A in San Francisco, CA. Tickets are $15.00 and age 12 and under are free.

I will be there on Sunday, giving tips for gluten-free baking and cooking. Attendees will be able to buy my new book, The Warm Kitchen; Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Executive Chef Ravi Harryram will be giving a gluten-free cooking demonstration on September 21-22. Chef Harryram runs the kitchen at World Gardens Café in San Francisco, specializing in providing delicious and health-conscious meals which are shipped to your home. World Gardens Cafe provides gourmet meal programs and individual meals that serve the dietary needs of clients.

Lisa Lam, a specialist in Chinese medicine and Acupuncture, will be presenting at the Gluten-Free Awareness Tour event in San Francisco on September 21-22. Lam practices Acupuncture and Chinese medicine at Blue Path Acupuncture in San Francisco.

Explaining the theory, Lisa Lam said, “Rather than chase signs and symptoms, my goal is to uncover the root cause of an ailment, employing a multi-tiered and integrative approach through means of treating the body, mind and spirit,”. Lam will be discussing the topics of demystifying Chinese medicine and celiac disease.

I hope I will see some of you there! Please pass this information along to friends.

Weeknight Gluten-Free Pizza

noreply@blogger.com (Family Chef Blog) — Fri, 06 Sep 2013 00:02:00 +0000

This recipe comes courtesy of Paolo Mascitti, founder of Cibo Verde. CiboVerde is an LA-based meal delivery system that provides customers with meals that are based on their body calculations and geared toward helping them reach their goal weights and maintain a healthy lifestyle.

I have made this before for my family but forgot how easy it is to prepare. With school back in session, I am realizing again how sometimes we just need quick and simple dinner ideas. Even if you aren't gluten-free, you can use a flour tortilla, pre-cooked shell or pita bread. Serve this as is or with your favorite protein or veggies and pair it with a salad. Dinner in 10 minutes? Sounds good to me.

Look for more "weeknight cooking strategies" tags on the blog. Remember that anyone can be "the family chef". Enjoy!

Gluten-Free Meat and Veggie Pizza

Gluten-free tortilla

1 oz cooked steak (diced)

1 oz yellow onions

2 oz red and green peppers (julienne cut )

2 oz pizza sauce

3 oz of fresh mozzarella cheese

INSTRUCTIONS

Place the gluten-free tortilla on a baking sheet/pan, add marinara making sure to spread evenly on crust, followed by cheese, onions, peppers and steak.

Place baking pan with the tortilla pizza in the oven for 5 minutes at 325 degrees (just enough to allow the cheese to melt and the tortilla to crisp.)

The entire process will take no more than 10 minutes and you’re ready to eat! BON APPETIT!