Oatmeal Date Chocolate Cookies ~ Heart Smart and Gluten Free

UPDATE September 2012: I just thought I should jump in here and let people know some changes I have made to this recipe. The one below works just fine, but my baking style has changed a little bit.

I now use only sweet sorghum flour and millet flour. I find that these 2 work just great together. Sometimes I might add a touch of almond flour, if I have it around. I barely use xantham gum anymore, I just add another egg. When I do add an egg, I might need to add more flour. This recipe does need about 1/3 more if you add an egg. Oh...and I always add some golden flax meal...for the nutrition.

Cheers, everyone, and oh, I do find that the above tips works for most of my baked goods now......

Have a great day!

I got the recipe for Oatmeal-Date-Chocolate Cookies from Health Magazine, I just changed the flours, added an egg, and a touch of xanthan gum. The resulting cookie was moist, chewy and delicious. I loved them, and my children have declared them their favorite cookies ever.

Changes? In the future I would double the recipe; they are so good you can't help but grab yet another one. These also look like they would travel well; I would prefer to pack these for a snack on a hike with an apple than any gluten free bar. I might also add nuts on occasion, but I really enjoyed the uninterrupted chewy factor.

Oatmeal Date Chocolate Cookie
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
2/3 cup gluten free flour ( I love a mix of: equal parts brown rice & sweet sorghum with a bit of teff)
3/4 teaspoon baking soda
1 1/2 cups gluten free oats
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 eggs, beaten
1 teaspoon vanilla
1 cup chopped dates
4 ounces chocolate chips
(optional: nuts)

Preheat oven to 350 degrees. Melt butter over low heat in small pot, add brown sugar, take off heat and mix well. Combine dry ingredients in mixing bowl. Add eggs, vanilla and brown sugar/butter mixture. Fold in dates, chocolate, and nuts if using. Drop tablespoon size of batter on lightly greased cookie sheet. Bake for about 12 minutes .

Cheers!!

Marinated Flank Steak for Fajitas

I chatted with my mother briefly the other day, and she told me she was asked what her motto was for the new year. Without any forethought, she said, "Embrace life." She didn't have time to think about it, it just slipped out. That's why I think it is such a good one.

I haven't come up with one yet. Maybe by the time I finish my post one will work it's way out.

I like the idea of a motto for the new year, versus a resolution. Something to live by, versus constantly trying to accomplish.

Whew. After the whirlwind of the holidays, hosting company, parties, presents, meals..all kicked off with a 5 day power outage, I am ready to get back into the routine of everyday life, as I am sure you are too.

It's been a month here at my household. Things have been busy, computers have been dying, camera's have lost their batteries, and just the pace of life has been crazy for us. I have a great recipe for when life gets like this, and one night during the business of it all, this meal was a comfort food for me.

I don't have any photos today, just a quick recipe that I like to go to when I really want some delicious steak fajitas. I do not have exact measurements, you have to taste and see with this marinade. Add other spices or delete as you see fit.

I love using the Food For Life Brown Rice Tortillas, but you could use corn ones, or even make a steak fajita salad using corn chips.

( I am thinking my motto for this year is: " Life is what happens, when your busy making other plans. " John Lennon "Beautiful Boy"

Do you have one? )

This is so good on the grill, but seeing how frigid it is outside, we aren't going anywhere near ours. Here is my indoor version.

Marinated Flank Steak for Fajitas

1 Flank Steak
juice of 3 limes (can use lemons, I prefer lime)
one crushed garlic clove
1/2 teaspoon (or so) cumin
1/2 teaspoon (or so) chili powder
dash salt
dash pepper

Mix marinade in zip lock bag. Put in steak and marinate overnight or up to 2 days.


Preheat oven to 425 degrees. Preheat cast iron (or other oven safe pan) on stove, medium high heat. Cut up peppers and onions for fajitas. When pan is heated, take flank steak and brown on one side 3 minutes, flip and brown other side 5 minutes. Flip steak again and put pan in oven and bake approximately 12 minutes, or until desired doneness. I like mine a nice pink in the middle.

While the steak is in the oven, heat up a skillet, add olive oil, then stir fry the peppers and onions.

Take steak out, slice on the diagonal and serve on tortillas, topped with the peppers and onions, & guacamole, cheese, and all the other fun stuff!

Cheers!!
Danielle

Brussels Sprouts with Maple Syrup Glaze

I love brussels sprouts. I crave them. I know, some people think that I am weird in that way. Judge after you make this recipe, and you will join me and start craving brussels sprouts too.

This is a great side dish for any meal, Thanksgiving, holiday, or weekday. ( I am making this as a side dish for our Thanksgiving meal.) If I am running to the grocery store, and the sprouts look good, I will pick them up and make these for my lunch. Don't cut out the garlic, it seems like it wouldn't go with this recipe, but it isn't as good without it. I just had them (again!) yesterday, and just typing and talking about them makes me want to have them today...

Update: There was a query about how to make a bunch of this for a holiday party without having to make several batches in a skillet. I experimented today, and the alternate cooking method is below.

Pan-Browned Brussels Sprouts with Maple Syrup and Walnuts

15 brussels spouts, washed and sliced in half
3 garlic cloves, sliced
2 tablespoons butter (to make dairy free, omit and use more olive oil)
2 tablespoons olive oil
4 tablespoons maple syrup
1 tablespoon butter (omit for dairy free)
walnuts, optional to taste (I use a small handful)
salt, optional, to taste

Warm olive and and 2 tablespoons butter in skillet over low heat. Add sliced garlic cloves. Stir the garlic and remove as they are turning light brown and reserve. Lay brussels sprouts in pan, cut sides down and cover. Cook approximately 15 minutes or until tender.

Mix maple syrup and tablespoon of butter, melt on stove or in microwave. Add walnuts. Add syrup mixture and garlic to brussels sprouts in the pan and toss to create a glaze, OR remove brussels sprouts, add the cooked garlic and maple syrup mixture and toss in bowl.

Alternate cooking method for larger batches, and making ahead:
Preheat oven to 425 degrees. As oven is warming up, put butter, olive oil and garlic slices (make sure to up the amount of each depending on how many brussels sprouts you are using), on a cookie sheet to melt the butter and to lightly cook the garlic. Remove the cookie sheet when the garlic just starts to turn golden brown. Put the brussels sprouts cut side down on pan on middle shelf. Cook approximately 10 minutes, checking to make sure the tops don't burn. Add the cooked garlic back in and stir. If making the night before, after you lightly rewarm, mix maple syrup and the additional butter, melted, pour over the sprouts. Add the walnuts right before serving.

Cheers!
Danielle

A Taste of Sunshine ~ Caesar Lemon Dressing

I love this dressing. A good friend gave me this recipe, and it tastes so fresh and clean. I love it on salads of any kind and any mix, or on roasted veggies (like roasted asparagus with grated Pecorin Romano cheese..YUM!)

This is where you would use your virgin olive oil, if you have some handy. If you don't, and can't afford it, use regular. My Mom did, (She is first generation Italian-American, and honestly, I don't remember a lot of virgin olive oil, it was a special thing; she used the big can, which I still buy, and can get a good price on when it's on sale.), and I did on this batch since I ran out. You still get a lovely flavor, and the health benefits of the olive oil.


Lemon Caesar Dressing

1 lemon, juice of
1 teaspoon lemon zest
2 cloves garlic minced
1 tablespoon white wine vinegar
2/3 cup olive oil
ground pepper, to taste
salt, to taste

Put all ingredients in a jar. (I use a cleaned jam jar.) Shake well. Pour over whatever suits your fancy: salad, roasted vegetables, avocado, fish, etc.


I was doing my weekly visit around my favorite blogs and found a couple of other recent posts on salad dressings. (if you did a salad dressing post, email me or comment and I will link to it when I get a chance. You know I am not blogging as much as I used to! ;)

Gluten Free Goddess has a post titled: Three Ways to Dress a Naked Salad.

Natalie of Gluten Free Mommy has a salad and salad dressing recipe in her post: Mixed Greens, Cilantro, and Purple Cabbage.

Check those out for more ideas.

Cheers!!

Pork Loin ~ stuffed with feta, spinach and olive tapenade

I had this beautiful pork loin in the freezer that I had gotten on special, and needed to use it. I pulled it out of the freezer the night before I was going to cook it, and I planned to figure out what to do with it the next day.

This recipe was inspired by what I had on hand, and I have to tell you it was delicious. Next time I may throw in a few sun~dried tomatoes and maybe pine nuts. Also, this technique with veggies and a pesto I believe would be wonderful as well.

Since it was a weeknight meal, I did not make any sauce to go over it, but it would be great to do that for a company dinner. What sauce, I do not know, but if you come up with one, let me know!


Pork Loin ~ stuffed with feta, spinach and olive tapenade

1 boneless center cut pork loin roast (around 3 lbs)
1 cup olive tapenade (I used store-bought)
handful baby spinach, washed, dried, and chopped in slivers
1/2 cup (or to taste) feta cheese
garlic, optional
Something to hold the roast shut ~ skewers, twine, toothpicks

Preheat oven to 450 degrees with rack in the middle position. take pork loin and slice from one side to almost the other, opening like a book. Mix olive tapenade, feta, and spinach slivers (some garlic here if you like) in a bowl. Spread mixture on the pork, and close. You can use twine to tie it shut, all I had on hand were some bamboo skewers, so I 'sewed' the pork shut with those. ( Tip: If you think of it, soak the skewers in water first. I did not, and they were scorched on the tips, but it did not affect the roast at all.)

I brushed the top of the roast with Greek salad dressing (not creamy!), but you can just put salt and pepper, or olive oil, or any seasonings you like.

Place in oven for 10 minutes. Without opening the door, lower the temperature to 250 degrees. Roast another hour; then check to see if it's done. A meat thermometer should read 150 to 155 degrees. Check every 10 to 15 minutes until you get that reading.

Take out of oven, tent with foil, and let sit for 10 minutes. Cut and serve.

Cheers!!

Molten Lava Cakes ~ Gluten Free

My mother got a card with this recipe, and there is nothing on there for me to give proper credit. The recipe is too good not to share. My family and I really enjoyed it, and it was quite easy. I liked mine topped with ice cream and would consider adding shredded coconut, nuts, or liqueur next time I made these.

Also, I did get tagged a few times for a meme, I will do it, I just do not have time right now, I barely got this recipe out! Thanks for the attention and I will get back to you!!

Molten Lava Cake

4 ounces semisweet or bittersweet chocolate
4 tablespoons butter
4 tablespoons sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 375. Melt chocolate and butter together, over double boiler (or take a pan of boiling water and place a bowl on top to melt them in together..and some might like to use a microwave). After they have both melted, take off the heat and add 2 tablespoons sugar, egg yolks, and vanilla. Mix.

Separate eggs. In separate bowl beat egg whites and salt until soft peaks form. Add the 2 remaining tablespoons of sugar, beat about 2 minutes longer.

Fold in the egg whites into the chocolate until just combined. Get 4 ramikins, 6 ounces, and place on baking sheet. Divide batter between the ramikins and bake for about 22-25 minutes.
And eat!

Cheers!!

A winter version of a classic - BLT

Once I was found out I could never have gluten again, I thought I would never, ever have a fabulous sandwich again. No more paninis, or my mother's famous Italian subs. No more infamous "Famous Roast Beef" sandwiches in the little local restaurants that seem to dot the New England landscape.

But as well are all finding out; more and more food opportunities are out there. More small businesses are cropping up with quality products, making all the food we thought we had to say goodbye to, possible. It seems that there are going to be a lot more delicious sandwiches in my future.

Today, lunch by myself at home, no radio playing in the background, just quiet, sunshine on the snow and my little table I love to eat at, with the smell of a potentially fabulous sandwich in front of me, and the time to enjoy it.

My husband used to laugh at me, I used to tell him that really, really good food could tickle my shins and make my toes curl up. This sandwich did that to me. Maybe it is because I never thought I could have one again, maybe bacon just makes everything taste so darn good. Or maybe it was the new twist on the combo, the sweet snap and bite of the green apple against the smoky bacon and lettuce, a drip of mayo.

My word, I am running out to the store to get more bacon. Is there such thing as a bacon diet? ;)

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The bread I used here is from the company, Walk on Water. I LOVE the no wheat-faux wheat loaf. My sandwich was great because of this bread. I buy the loaf, cut the slices, and package them two slices together, and freeze. When I want a sandwich, or toast, I pull out the package, defrost, toast and I am ready to go.

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BLA (Bacon, Lettuce, and Apple) Winter Sandwich
(I called this a winter version, since tomatoes would be fabulous in the summer when fresh, not so good in the winter though. )

2 slices favorite gluten free bread
3 slices bacon (cooked or uncooked, whatever you have on hand)
lettuce
nice slice of green apple
mayo (make sure gluten free)

Toast your bread. (I love to pan fry mine with olive oil and sprinkle with sea salt.) Cook or reheat bacon. Put apple slice on heated pan for about 2 minutes each side, enough to take the chill off, but not so much to take the snap out. Spread slices with mayo, top each slice with some lettuce. Add bacon and apple. Sit and enjoy.

Cheers!!


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PS. There is some Big Idea vote going on over at Martha Stewart's blog. One of the ideas for a special edition magazine for people with food intolerances. Go on over and vote if you'd like to see Martha create a magazine for us and others with food intolerances. Don't let the pet lovers beat us out! :)

Amaretti Cookies - Gluten Free/Dairy Free

These cookies are so yummy. A crunchy outer layer and soft and chewy inside. This is an Italian cookie, I am not sure where they originated, somewhere on the Internet they said in Venice. These cookies can be used crumbled as a crust, in recipes where you would use cookies or graham crackers. Or as crumbs on top of trifles or pudding-type desserts. I have also seen recipes using these as the two ends of a sandwich cookie. Myself? I adore them as they are, and especially with a nice cup of cappuccino.

I found there was no need to blanch or sliver the almonds first, and shortening the cooking time got the texture where I thought it should be. Once I did that, I swear I can remember eating them at some distant relatives friend's house, pushing through the crowd of adults to the dessert table to grab a treat.

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Tip: Mixing everything in the food processor makes this so simple!
And, I used a cookie scoop for these for speed, but they look much prettier when you hand roll them!
I got the recipe I started from here at Allrecipes.com.

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Amaretti Cookies

3 cups whole almonds (I buy mine in bulk from Sam's Club)
1 cup white sugar
3 egg whites
1 teaspoon almond extract

optional: you could add a liqueur of choice instead of the almond extract. Actually that is what a lot of homemakers did when they could not afford vanilla. This is a good thing to remember if you run out!
need: food processor or some way to grind the almonds, or use almond meal

Process almonds until they are finely ground. Add sugar to processor and hit the button until they are combined. Add egg whites and extract. Mix until well combined.

Preheat oven to 300 degrees. Line cookie sheet with parchment paper, silpat mat, or like my old aunties used to do, a cut up paper bag (Honestly, I never tried that one.). Scoop almost a tablespoon amount for each cookie, rolling with hands if you want them "prettier". (My children do that work for me!) Cook for about 15 to 20 minutes, the bottoms should be a light golden brown. If you like very crispy cookies cook about 5 minutes longer.

Store in an airtight container.

Make a cup of coffee/tea, and enjoy.


Cheers!!!

Sweet and Spicy Popcorn

Just like so many other gluten free individuals, I am going dairy free, and meat free (*gasp* for those of you who know me; but don't worry, I don't think it's a permanent change) for a bit to balance out my lovely digestive system, actually I want to see if it's part of my one issue that has not cleared up yet. Even though all of us gluten-intolerant people could hold our own in the nursing home discussion of exit strategies; I will not share mine here. ;)

I wanted a popcorn snack, but I am a die hard butter and salt girl, but my resolution to stay dairy free is a firm one, so I put this together.

I ate this and immediately I wanted to make another batch. If I do go back to dairy, I will be hard pressed to decide which way I want my popcorn!! Experiment and see what you come up with...

Sweet and Spicy Popcorn

(I pop my popcorn the Alton Brown way: paper bag, 1/3 cup corn, fold down edge, put in 2 staples, pop as long as your microwave needs. Mine is 2 minutes and 30 seconds.)


Sprinkle olive oil, granulated garlic, sugar, kosher salt, and cayenne pepper (I think a smoky chipotle powder would be to-die-for, but I didn't have any.) over popped popcorn.

Mix together.

Eat. And you won't miss the butter.

Cheers!!

Vegetarian Chili - Dairy, Meat, & Gluten Free

I used to make a vegetarian chili quite often before I went gluten free, and used bulgar wheat in it. I just forgot about it until today, and then thought, "Duh! I can use quinoa!" And it came out perfectly,and maybe even better.

A half an hour later, my family was sitting down and eating. The children had been called in from outside, their cheeks rosy from the cold, and chatting all about the new snow fort they had created outside. My daughter, who usually shies away from the soup/stew/chili kind of food polished off her warm steaming bowl in record time. One thing she loved was being able to put toppings on...cheese, pico de gallo, avocado, green onion, sour cream...whatever you have on hand. This meal will definitely be repeated!



Vegetarian Chili - Dairy, Meat, & Gluten Free

1 can black beans, liquid as well
1 can red kidney beans, liquid as well
2 14.5 oz cans diced fire roasted tomatoes
1 medium diced onion
3 carrots, chopped
1 pepper, chopped
1/2 cup quinoa
olive oil
to taste - cumin, chili powder (I like ancho), salt, pepper, oregano

Put sauce pan over medium heat. Add a drizzle of olive oil. Put carrots and onions in pan for about 5 minutes and stir occasionally. Add quinoa, stir. Sprinkle on spices to taste, stir and cook a few minutes more. Add 2 cans of tomatoes, and add 2 more cans water or broth. Cover and simmer for 15 minutes. Add the two cans of beans with the liquid, and chopped pepper. Cook until everything is hot. Serve with whatever toppings you like. We did pico de gallo, guacamole, and green onion.

Cheers!!

Simple White Sauce (real name: Alio e Olio) with shrimp, scallop and broccoli

I guess I should explain. This is not the heavy, creamy starchy white sauce that people think of when they eat Italian. This is a light, refreshing, yummy, easy (and healthier) one,called Alio e Olio. (We pronounce it more like A-YA E O-YO. Again, kind of a muddled Italian, passed down from generation to generation.) My Mom never made that other kind. This is the one my whole extended family eats.

This is best in the summer with all the fresh vegetables available. I remember eating this on my parent's deck with broccoli from the farm stand down the road. Laughing in the sunshine, and my mother was in the kitchen for as long as it took for the pasta to cook. And it is delicious..don't forget to put red pepper flakes and grated cheese on the table.

It's funny, a bunch of the food I make automatically , no recipe on hand, always feels like cheating to blog about. I just go on and make it. This is one of those meals. You can do it with just veggies, or add butter, and just fool around with it and make it your own. This is a very flexible base to start from. My 'recipe' is the best I can do out of my head, so here it goes.
Oh yeah, one important thing I wrote before, use the water the pasta has cooked in, it adds a depth to the sauce that mere water cannot do.

Simple White Sauce
(this is for about a 1/2 pound pasta)

2/3 cup olive oil (not virgin, regular. Virgin olive oil is for recipes that aren't cooked.)
2 cloves garlic, minced (or through a press)
1/2 cup cooking water
salt, pepper, basil
(in this recipe I added about a 1/4 cup white wine)

Cook pasta. Fry garlic in oil, don't let it brown, start over if you do. Add wine if using. Cook for a couple of minutes. Add salt, pepper, and basil. Add cooking water when finished.

For the above recipe in the photo, I did this sauce, but before frying the garlic I added the scallop and shrimp to cook, then followed the recipe from there. I steamed some broccoli on the side. I used rosemary instead of basil, since I still had some fresh in my garden under the snow. To please my daughter, at the end I added a bit of butter over the pasta.

Have fun with it!

Cheers!!

Cheater Sweet and Sour Chicken

Every time I walk into Walmart, it smells like sweet n sour chicken. It drives me crazy. I never really liked it, but I miss it. Crazy. I think I miss ordering out Chinese food, and the extra fat.

So, I came home and whipped up my own version. I made the sweet and sour from scratch, and it's very easy. Also, using the Bell and Evans gluten free tenders, makes it even better, as far as ease goes!!

Also, just a shortcut I use in my kitchen in the winter months, I buy mostly frozen veggies. They have the same nutritional content, are generally cheaper than fresh, and as added benefit, already chopped up. I am all for fresh vegetables, but here in New England, the snow is covering the ground, the vegetables we are getting aren't going to be all that fresh, or all that local.

Here is the original sweet and sour sauce recipe, the only thing I changed was a technique...sifting the cornstarch first so you don't have any lumps.

I am also planning on making this for New Year's Eve. We used to always order out Chinese food, this year I will make my own and have a few dishes to choose from. Yum!


Sweet and Sour Chicken - Cheater Version

Bake the chicken, cook up some veggies (I did broccoli and peppers.), combine and mix with the sauce. Serve over cooked rice and sprinkle with green onions if desired.)

Sweet and Sour Sauce

1/2 cup brown sugar
1/2 cup cider vinegar
4 tablespoons ketchup
3/4 cup pineapple juice
2 teaspoons cornstarch

Warm everything in a saucepan except cornstarch to just below a simmer without letting it boil and stir in the sifted cornstarch to thicken. Sift the cornstarch to eliminate any lumps. You can add whatever else you might like to add, onions or peppers, some pineapple.

Cheers!

Pasta Fagioli (Pasta and Beans)

My mother calls this the perfect food. It has everything you need in it, protein, starch and vegetable. (I guess that could be argued, tomato..vegetable or fruit? I grew up with it as a veggie.) It's fast, easy and delicious. By the way, don't forget to top with grated cheese, my family favorite is Pecorino Romano, and crushed red pepper.

I thought of my beautiful Auntie Anne (her given name ... Amedia) when I made this the other day. It was my first time making it gluten free, and I hadn't eaten pasta fagioli (we, being stock from Italian peasants pronounce it, "pasta fa-zule"). I wasn't sure that it was going to be the same. I get nervous making 'soul' food gluten free. I still want that taste connection to my past, and my heritage.

Auntie Anne passed away last spring. She was 88 years old. She was up and about and cooking 2 weeks prior to her death. Cooking was her passion. She would read cookbooks like novels, and could 'see' if a recipe would work. With her being older, I was surprised she wasn't skeptical about me eating gluten free, rather, she was fascinated by it, and completely curious. If it dealt with food, she was there. She was the one that taught me to make my own Italian sausage, fast and easy, and gluten free, since I was so nervous about going to the Italian butchers and figuring out what was gluten free. (Back when I was new to being gluten free, now I could easily have that conversation.) And I still will make the sausage the way she told me.

I wish she could taste my pasta and beans, one of her favorite meals to make, and eat. I wish she could taste and explore all the really cool things I have discovered, among them..teff and sweet sorghum flours, the oat pie crust I made, and get her ideas about Italian recipes that are gluten free. And to just sit there, after a family meal and chat about everything.

So, here is a taste of my family and heritage, spelled the way we say it.


Pasta Fazule

2 cans cannolini beans
1 can 28 ounces crushed tomatoes
1 1/2 cups elbows or small pasta, cooked al dente (I used Tinkyada)
1 chopped onion
3-4 cloves garlic, chopped or put through garlic press
1 can chicken broth, water, or reserved pasta liquid
salt
pepper
basil
olive oil

Cook onion and garlic in olive oil over medium to low heat. Cook until soft, not browned. Add tomatoes, beans with liquid, and chicken broth or water to thin to desired consistency. Simmer 20 minutes. Add salt, pepper, and basil to taste. Add pasta.

Don't for get to top with grated cheese and crushed red pepper.
This gets better the day after, but don't forget, the pasta will absorb a bunch of the liquid, don't be surprised.
And, big tip here in Italian cooking, a lot of the time we use the cooking liquid in the pasta to thin the sauce to the right consistency. It adds a whole heck of a lot more than just water.

Cheers!

Oatmeal Scones - adapted from Mom Fitz

When I first met my mother-in-law, I was welcomed into her home with a hug and a homemade meal. The second time I met her, she made these. She would make these for breakfast, but also for a heavier lunch with eggs and ham. I wanted the recipe right away, but waited until I got to know her better before I asked.

She made up this recipe on her own, after experience with other scone recipes. Once I tasted them, these became my favorite scones; the ones in the case seemed to pale in comparison. Especially since I got to eat these warm, fresh from the oven!

When I found out I had to be gluten free for the rest of my life, I assumed I would never have these hearty scones again. But as we are all finding out, we can re-create the foods that we love. Here is another meaningful recipe that I can have again.

Here's to you Mom Fitz, and your delicious scones!

Mom Fitz's Oatmeal Scones

8 tablespoons butter
1/2 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1/2 teff
1 cup sorghum
1 1/2 cup brown rice flour
1 teaspoon xantham
2 cups gluten free oatmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup raisins (or cranberries)
1/2 cup walnuts (optional)

Preheat oven to 425 degrees.Combine dry ingredients, teff through salt. Melt butter in medium sauce pan. Combine sugar, milk, vanilla and eggs. Take butter off heat. Add combined wet ingredients to the butter. Add combined dry ingredients, raisins, and walnuts until just moistened. You might need to add a little more milk if there is dry flour in the bowl. This is not a batter, but a stiff dough. On floured board, (and I oil my hands so the dough won't stick, plus the oil is a great moisturizer!!) form the dough in a 12 x 9 rectangle (or so). Cut into triangles. On ungreased cookie sheet bake at 425 10 to 12 minutes or until lightly browned.

Slather with butter and honey, or jam while warm. And you can even enjoy them later at room temperature.

Cheers!!

Cornish Game Hens with Raspberry Shallot Glaze

That sounds so fancy, doesn't it? But, honestly it's a simple and fun meal. My children (ages 4 and 6) really enjoy eating this. It is very easy, and does not take long to prepare. I give proportions for the glaze, I like a lot, so I may double it if I want extra. This generally covers two hens very well.


Cornish Game Hens with Raspberry Shallot Glaze

Cornish Hens (they usually are about 1 3/4 lb each, figure 1/2 for each person, unless the hens are smaller)
olive oil
1 shallot, chopped
2 tablespoons balsamic vinegar
1/3 cup raspberry jam, seedless preferable

Preheat oven to 400 degrees. Oil bottom of roasting pan. Unwrap hens, pull out giblets and place on pan. Brush some olive oil on the skin, then put a dash of salt and pepper on each. Put in oven. Roast for 35 minutes.

Heat a skillet over low heat, add some olive oil. Add chopped shallots and saute, careful not to brown, just to get soft and translucent. Add raspberry jam and balsamic vinegar. Keep on low heat, mix until a glaze forms.

Pull hens out of oven, brush glaze on, and place back in oven. Cook about 10 to 15 minutes more, or until thermometer in thickest part of thigh registers from 170 degrees to 180 degrees. let stand on platter for 10 minutes before you serve.

Cheers!!!

Other Blogger Recipes I want to try...

I am in an organizational mode, not much time to blog. We have been working on a small renovation since July, and it's (FINALLY) just about done. A little more tweaking to go, but I am able to move my kitchen around. The renovation was to turn my laundry room into a little butler's pantry, so my family could make gluten stuff in there (sandwiches, toast, etc), while the main kitchen remained gluten free.

I think it is going to great once I get everything organized.

We had been using the same kitchen, reserving a small counter for gluten foods, and it worked, I didn't get contaminated from it. But it was crowded (I do not have a huge kitchen), and the risk was always there. Not fair when Navy Boy gets home from his shift work, working through the night, exhausted in the morning, and having to think about which butter he can use.

So, finalizing this project has taken up a fair bit of my time lately, so I decided to pull a few of my links to other wonderful bloggers and post them here. I haven't tried these yet, but they are on my list. I have more, but this is all the time I had this morning to post, so I will throw more out there another time!!

Lighter than Air Chocolate Cake
Chocolate Crinkles (cookies)
Rosemary's Christmas cookies

Almond Orange Marmalade Muffins
Sweet Potato Ginger Muffins
Pumpkin Corn Muffins

Artisanal Sorghum Bread
Pizza Crust (Actually, I tried the pizza crust this week, it is very good, and easy.)
Homemade Ravioli

HoneyComb Candy
Pumpkin Custard Pie
Rice pudding (looks VERY easy!)



And, if you are wondering about the photo on top, it is off a baked polenta I made. It was pretty good, not a favorite, but good. I took leftover polenta, mixed a few things in there like eggs, cheese, spices, and baked until firm and crisp.

Cheers!!

Artichoke Dip

If you have been a regular here, you have been noticing some changes on my blog. I have been trying to catch up on some long overdue housekeeping. Anyway, in the spirit of the gluten free blog community we have going here, I signed up to start a web ring of gluten free recipe blogs. There are gluten free web rings out there, but they mostly seem to be products that people are selling. So, if you have a gluten free blog, and you think this is a good idea, then scroll down in the sidebar, and hit the join button underneath.


Last night was one of those nights that I did not want to cook, at all. I was SO wishing I could order Chinese food and have it delivered. No such luck. So I fed my children some chicken tenders and veggies, and I ate this for supper. Not the most nutritionally balanced, but probably better than the Chinese food I would have gotten! And, with a glass of wine, I really enjoyed myself!

Artichoke Dip

3/4 cup whipped cream cheese
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
4 tablespoons hot salsa or hot sauce (I use Mrs. Renfro's Green Salsa)
1 can artichoke hearts, drained, coarsely chopped
1 cup shredded cheese
3 green onions, cut thinly
2 teaspoons granulated garlic, or 1 minced fresh clove

Preheat oven to 350 degrees. Mix all ingredients in oven safe bowl. Bake approximately 35 minutes or until dip is bubbling. Cool and eat. Serve with crackers or tortilla chips.

Cheers!!

Goat cheese and Spinach Quiche with Roasted Red Pepper

I got this recipe from my friend and neighbor, Mrs. Younghome. She got it from some low carb site and the original recipe call for spinach and feta cheese. I changed it only by changing up the cheese and adding roasted red pepper. Fool around with it, it is so easy. I am now making this about 3 times a week to have with soup for lunch, or a quick breakfast. My friend uses a carton of eggbeaters instead, and that will work too!

Goat Cheese and Spinach with Roasted Red Pepper

spinach, frozen chopped
6 eggs or a carton of egg beaters ( equivalent to 8)
Goat cheese, crumbled 1 package, or to taste
roasted pepper, chopped
granulated garlic (optional)

Spray 8 inch square pan or pie plate with Pam, or coat with oil. Thaw spinach put on the bottom pan. Sprinkle chopped red pepper, garlic, if using (can use fresh if preferred), and half the cheese over the spinach and mix in. Beat eggs and pour over the defrosted spinach, and sprinkle rest of cheese on top. Bake for 35 minutes at 350 degrees.

Cheers!!!

Roast Beef with Mustard Paste & Onions

There is nothing like walking in the door on a cool, crisp fall day and smelling supper in the oven. When this roast is in the oven, the kitchen smells warm and cozy, and delicious. Everyone that steps in the door asks what I am cooking. I put the roast on top of sliced onion instead of a rack. The onions taste delicious, and definitely add to that warm, yummy smell.

I got the original recipe from the, Joy of Cooking..whatever issue was published for 1999. I love that book, it is incredibly handy to have in the kitchen, gluten free or not. My mother-in-law gave me the book when I got engaged to her son, and I use it all the time.

I made this quite often when we were first married; it is a great dish for company. The mustard paste really dresses it up.

Roast Beef with Mustard Paste & Onions


rib eye roast (or other roast cut you prefer)
1 large onion sliced in thick rings, do not take rings apart, keep in circles

Paste
mustard, preferably Dijon, but any dark variety will work
wine
ginger
granulated garlic or minced garlic, optional
olive oil
thyme, or other herb

Preheat oven to 425 degrees. Place onion in bottom of roasting pan. put roast on top of onions.

Mix paste ingredients in a bowl, getting to a balance of flavor that you like, and to a liquid paste-like consistency. Spread all over the surface of the roast. Place in oven.

Cook for 20 minutes plus 20 minutes per pound. Check roast occasionally. For rare, cook until thermometer in thickest part reads 110 to 120, medium rare 120 to 125, medium 130 to 135. Take roast out when at your desired doneness, put in platter and tent with foil for about 10 minutes. Cut and serve.

A good side: Red wine

Cheers!

Absolutely Amazing Upside-down Apple Cake

This is now one of my most favorite gluten free sweet treats. It is so good. I have been experimenting with different flours, and there is one of those in here. Teff. It is a whole grain with dietary fiber, iron, protein, and calcium. Click on the above link to find out more. I had to buy mine online, stores here don't carry it, but it is worth it. Here is a link to Bob's Red Mill Teff page. I don't know the best place to purchase it yet, but I will be researching when I need to buy more.

I also used sweet sorghum flour in this recipe, as well as brown rice. Substitute whatever you have on hand. Make this recipe even if you don't have teff, or sorghum. It is so good, I am sure it will come out fine with whatever mix of flours you use.

Also, I found a great page that explains all the nutritional benefits of different flours. It also seems like a great website to explore. Recipetips.com, and when I get a chance I will be browsing around to see what else they have on there.

When my friend came over and we had this cake with and afternoon cup of tea, we fell over with how good it was. This will be a frequent recipe made in my home, especially for company. I got the original recipe from Better Homes and Gardens October issue.

Apple Upside-down Cake, Gluten Free Version

5 tablespoons butter, cut up
another 5 tablespoons softened
1/3 cup packed brown sugar
4 apples, cored and sliced in wedges, skin on
1 large apple, peeled and chopped
1/4 cup teff flour
1/2 cup sweet sorghum flour
1/2 cup brown rice flour
1/4 teaspoon xantham gum
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup milk
1 egg
1 teaspoon vanilla
3.9 oz applesauce, unsweetened (I used Mott's little packaged one)
1/2 cup walnut, pecan, or other nut (optional)
1/4 cup rolled oats (also optional, I did not do this this time, I am going to next time)

Preheat oven to 350. Put the chopped butter in the pan, a 9X9, and put in the oven until melted, don't brown the butter. Sprinkle brown sugar over butter, mix together. Put in the apple wedges and the nuts if using (as well as oatmeal if using), and put back in the oven for 15 minutes.

In a bowl, combine flours and dry ingredients and whisk. Add wet ingredients, including milk, egg, vanilla and applesauce. Use a mixer if you have one, otherwise stir until combined. Fold chopped apples into the batter.

Spread batter evenly over the apple/nut mixture in the pan. Bake about 35 minutes, or until knife inserted in center comes out clean.

This is awesome as is as a coffee cake, or afternoon tea. As a dessert, serve warm with vanilla ice cream. Yum!

Cheers!