Thursday, July 30, 2009

Betty Crocker to the Rescue (and free too)

Betty Crocker came out with a whole line of gluten free products this summer including, brownies, chocolate chip cookies, chocolate cake, and vanilla cake. Sadly, I have not seen any of the products in the grocery store, but thankfully for me and everyone else with a computer, Amazon ROCKS! I ordered a case (6 boxes to share with my GF friends) of chocolate chip cookies for $4 a box and free shipping, they arrived in 2 days, and were DELICIOUS!!These GF cookies are so easy to make and taste as delicious as their gluten filled counterpart, crispy on the outside and soft on the inside (although I cook mine the least amount of time because I love them real soft and straight out of the oven...mmmm). If you don't believe me, check out BeFreeForMe's review, where she tasted them side by side with the gluten filled kind.

There are so many great things about this product:
1. Easy to make
2. A few simple ingredients
3. Delicious
4. Cheaper than most GF baking mixes
5. 1 FREE BOX FOR YOU!! Call Betty Crocker and get a coupon for one free gluten free product, call 1-800-446-1898 and ask for a representative. When I called, the person was very friendly and it was a quick process. A couple of basic questions and within a few minutes a coupon for a free box of Betty Crocker goodness is on the way to your house.

Now when I crave a cookie, I can actually eat one that is just as amazing as I imagined! (ignore my ugly picture, it doesn't do them justice)

Options: I added a small amount of shredded coconut to half of the mix and they were incredible.

Tuesday, July 28, 2009

Pasta and veggies

I had some leftover eggplant and peppers from my garden and needed a quick lunch. Less than 20 minutes and Tada...

* Tinkyada pasta
Cook pasta according to directions on the bag

* Olive oil and balsamic vinegar
* Small eggplant, cut into strips (sprinkle with salt)
* 1/2 onion, sliced
* Small bell pepper, sliced
* few olives ( I used green and kalamata)
* crumbled feta
While pasta is cooking, heat up olive oil and saute eggplant, onion, and pepper for about 10-15 minutes. Toss in sliced olives and drizzle with balsamic vinegar. Serve along side of pasta (top with tomato sauce or italian dressing) and sprinkle with feta cheese and fresh basil (or lemon basil, in my case).

Monday, July 20, 2009

Spinach, Sundried Tomato, and Feta Quiche

* 1-2 grated potatoes
* 1/2 bag spinach
* 1/4 cup sun dried tomatoes
* 2 oz feta, crumbled
* 4 eggs
* 1 cup half and half

Dry grated potatoes with paper towels (be sure they are dry, otherwise they will not crisp up and will stick to the pan). Press potatoes into a greased 9 in cake pan (bottom and sides). Bake potato crust for 10 mins in a 450 degree oven.
Saute spinach in olive oil for a few minutes until wilted. Chop up spinach, sun dried tomatoes, and feta and sprinkle over the potato crust. Beat eggs and mix with half and half and pour milk/egg mixture in the pan. Bake for 25-30 minutes in a 350 degree oven.

Saturday, July 18, 2009

Mixed Greens Salad

* 1 bag mixed greens
* 1 granny smith apple, sliced thin
* 1/2 cup cranberries
* 1/2-1 cup candied pecans (recipe below)

Mix all ingredients together in a bowl. Serve with balsamic vinagarette.

Candied pecans

* 1/2-1 cup pecans
* 1 egg, beaten
* sugar
Place pecans in egg and then sprinkle with sugar (or alternative sweetener). Place on a greased baking pan and bake for 30 minutes at 250, flipping pecans half way through (15 mins).

Wednesday, July 15, 2009

Gluten free on the road

Sometimes I feel silly traveling with a bag of food (especially since the highways are lined with restaurants/gas stations/etc), however at times I get real anxiety about eating out. I hate having to call and ask servers about all the ingredients in a dish, only to wonder for the remainder of the meal whether or not the server knew what they were talking about (I have had plenty experiences where I was assured the food was safe, only to spend the rest of my trip in the bathroom).
I'm heading to Miami tomorrow for a funeral and on Saturday to my husband's high school reunion in Orlando. Needless to say, if I get lost or stranded on an island, I should be alright for a few days with my packed bag of safe foods.

Some easy travel snacks ideas for munching on the road:
* Cereal (pictured above: Peanut Butter Panda Puff, Main Street Bakery Granola, Rice Chex)
* Trail mix (almonds, peanuts, pecans, raisins, cranberries, sunflower seeds, m&ms)
* Leather fruit snacks or dried fruit (like the dried peaches, above)
* Granola bars (LaraBars are always a winner)
* Fruit
* Glutino pretzels
* Mini muffins (Blueberry, Lemon Poppyseed)
* Rice Works Chips

Tuesday, July 14, 2009

Dottie's Chocolate Cake

My grandmother passed away early on the morning of July 10, 2009. She was always known for being a very active and healthy woman. In the last years of her life, after suffering from multiple strokes, she pushed aside her healthy tendencies and opted for more chocolate cake. The actual cake is made from Pamela's Chocolate Cake Mix, but the rest is dad's favorite cake that my grandma used to make him as a child.

Cake (Pamela's Chocolate Cake Mix)
Prepare as instructed on package to make 2 layers.

Chocolate Cream Filling
* 3/4 cup sugar
* 2 squares baking chocolate (2 oz)
* 4 T coconut flour
* 1 cup half and half
* 2 eggs, separated
* 1 tsp vanilla
Mix sugar, flour, chocolate, half and half in a double boiler over boiling water, stirring until thickened for about 10 minutes. Add in beaten egg yolks and sontinue to stir for about 2minutes. Set in fridge and allow to cool. When cool, spread filling on bottom layer of the cake.

Fluffy Icing
* 2 egg whites
* 3/4 cup sugar
* 1/4 cup white karo syrup
* 2 T water
* 1 tsp cream of tartar

Mix all ingredients in top of double boiler, cook over boiling water, beating constantly with mixer at high speed, approx 5 minutes. Remove from heat. Add 1 tsp vanilla and continue beating until stiff peaks form (this took about 10-15 minutes, so I suggest using a kitchenaid mixer, because a handheld mixer may cause your arm to fall off).
Pour over cake and smooth. If this cake is messy, then you know you are successful. Keep cake in the fridge and be prepared for a sugar rush that could put even the biggest dessert-aholic into a sugar coma.

May heaven be a happy place filled with peace of mind and chocolate cake.

Monday, July 13, 2009

Lemon Poppyseed Muffins

Looking for something light for a summer brunch I was hosting, I decided to try Elana's Lemon Poppyseed Muffins with a few minor modifications. Like everything else of hers I have tried, they are DELICIOUS!* 1/4 cup coconut flour
* 1/4 tsp baking soda
* 3 eggs
* 3 T brown sugar (packed)
* 1/4 cup grapeseed oil
* 1 T lemon zest (about 2 lemons)
* 1 T poppy seed

In a medium bowl mix coconut flour and baking soda. In a separate bowl, mix together eggs, sugar, oil, and lemon zest. Combine dry mix into wet mixture and then fold in poppyseeds.
Place mix into greased mini muffin cups (about 1 T each) and bake at 350 for 8-10 mins.

Makes about 12 muffins

**My muffins came out a touch dry, so I mixed together the juice of half a lemon with a couple of Tbsp of powdered sugar. Poke the muffins with toothpicks and pour glaze on top. Adds moisture and a little extra tart flavor. DELICIOUS!
You may also enjoy the following made with coconut flour :
Bluberry Muffins
Vanilla Bean Cake

Sunday, July 12, 2009

Gluten Free Brunch

To celebrate the completion of our kitchen remodel, Joel wanted to have some friends over for a Sunday brunch. The weather was perfect, the food delicious, and the company wonderful.


The menu (recipes to follow shortly)
* Pumpkin, Chocolate Chip Scones
* Lemon Poppyseed Muffins
* Sour Cream Blueberry Muffins
* Cheese Tray (aged Gouda, Brie, and some Welsh mustard cheese) served with grapes, apple slices, and nut thins
* Sundried Tomato, Spinach, and Feta Quiche
* Mixed greens salad (greens, candied pecans, cranberries, feta, apple slices, balsamic dressing)
* Fruit tray (pineapple, cantaloupe, strawberries, kiwi)
* Mimosas
* Coffee

Friday, July 3, 2009

Fruit Salad

Instead of trying to replicate a safe version of all the things that make us sick, sometimes the best thing about eating gluten free is remembering to enjoy the things in life that are naturally gluten free.

* 1 mango, diced
* 1 kiwi, sliced
* a few raspberries
* a handful of blueberries

Mix together and enjoy, plain or with a side of yogurt.

Thursday, July 2, 2009

Anniversary Feast

Last night we celebrated 3 wonderful years and decided, as usual, to keep it simple and enjoy our cozy home and a home cooked meal. I decided to try all new things and it was a delicious success. * Avocado, tomato, mozzarella, basil salad (made just like it sounds-chop up the ingredients, drizzle with olive oil and balsamic vinegar and a pinch of salt and pepper and TADA! Simple and delicious)
* Crab cakes (not very vegetarian of this blog, but thats what my husband wanted)
* Roasted Veggies
* Onion Rings (Check out the recipe and picture at Simply Gluten Free, her picture does the onion rings much more justice-yummy)
* Chocolate Mousse with raspberries

Roasted Veggies

* 1 lb asparagus, trim ends

* 1 large carrot, cut into matchsticks, about the size of asparagus
* 1 zucchini,
cut into matchsticks, about the size of asparagus
* 1 red bell pepper,
cut into matchsticks, about the size of asparagus
* 1/4 of an onion, sliced thin
* Olive oil and balsamic vinegar

Toss all ingredients on a baking sheet and drizzle with olive oil and balsamic vinegar. Sprinkle
with sea salt and ground pepper. Bake at 425 for about 25 minutes.