tag:blogger.com,1999:blog-32490149064864861602024-03-04T21:48:15.574-08:00Life Minus GlutenGluten free experiences in a gluten world.Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-3249014906486486160.post-34694606152368831282011-02-08T15:17:00.000-08:002011-02-08T15:17:27.071-08:00Roasted Cauliflower with CapersCauliflower. That odd looking white vegetable that my family rejects without giving it a chance. When I read all of the nutritional benefits that come with eating cauliflower I set out to find a way to prepare it for the Picky Pickersens in my family. And you know what, they ate this stuff up. Both of my kids even asked for more. I think I fainted from the shock.<br />
<br />
And did you know that just 3 florets of cauliflower provide two thirds of your daily requirement for vitamin C? In addition it has generous amounts of folate and 2 disease fighting chemicals: indole-3-carbinol and sulforaphane. Both are known to suppress tumors. What is not to love? I know, the taste.<br />
<br />
I don't mind a little of it raw and that is the best way to eat it for the full nutritional impact. But I like variety and want to have it cooked occasionally.<br />
<br />
Enter Martha Stewart and her fabulous and easy recipes (can you tell I recently purchased a Martha cookbook?). I only tweaked her recipe slightly. I like to use melted coconut oil in place of olive or grapeseed oil when I am using high heat. The temperatures required to roast are high enough that they can destroy the benefits of polyunsaturated and monounsaturated fats. Not to mention, olive oil can get bitter at higher temperatures. So, without further preamble, here is my version of Martha's recipe:<br />
<br />
<b>Roasted Cauliflower with Capers</b><br />
1 head of cauliflower (about 2 lbs), cut into small florets<br />
1 Tbs melted coconut oil (go ahead, use your olive oil)<br />
salt and pepper, to taste<br />
1 Tbs butter<br />
2 cloves garlic, thinly sliced (not minced)<br />
1 teaspoon capers<br />
1 tsp caper juice<br />
<br />
Heat oven to 450 degrees. Spread cauliflower florets in a roasting pan or rimmed cookie sheet. Drizzle with your oil of choice and season with salt and pepper. Toss with your hands to combine. Call the children in to turn on the faucet because your hands are too oily to do it yourself. Roast cauliflower, tossing once or twice, until it is golden brown and tender, approximately 20-25 minutes.<br />
<br />
During the last 5 minutes of roasting, melt the butter in a small skillet over medium heat. Cook sliced garlic, stirring often, until lightly browned. You may find you need to turn the burner down to medium low to prevent burning the garlic. Trust me, it doesn't taste good. Remove the butter and garlic from the heat and add capers and juice. This will cause a bit of acrid steam so stand back a little. Pour this sauce over the cauliflower and toss to coat. This time I recommend tossing with your serving spoon. The cauliflower and sauce are too hot for hands. <br />
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Enjoy!<br />
AmyAmyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com1tag:blogger.com,1999:blog-3249014906486486160.post-64480070592926449502011-01-19T13:18:00.000-08:002011-01-19T13:18:45.191-08:00White Fish with Lemon Butter SauceFish always intimidates me. I don't know why. Maybe it is because I am scared of overcooking an expensive piece of protein. I don't like the smell, but I do like eating most fish. Every once in awhile I can get over myself and prepare fish for my family cause they LOVE it, especially my husband. <br />
<br />
Here is a recipe that I, once again, adapted from the queen, Martha Stewart. I use just about any white fish that is ranked as best choice or good alternatives in the <a href="http://www.montereybayaquarium.org/cr/seafoodwatch.aspx">Monterey Bay Aquarium Seafood Watch list</a>. Most recently I used Cod, wild-caught in the Pacific. I have also made this with chicken and vegetable broths. We like it best with the wine, and the alcohol cooks away, but if you are concerned, broth is an option. <br />
<b><br />
</b><br />
<b>White Fish with Lemon Butter Sauce</b><br />
1 lb white fish<br />
1/2 C white wine or broth<br />
2 lemons (1 very thinly sliced, seeds removed, and 1 juiced)<br />
1/2 tsp dried (or 1/2 Tbs fresh, minced) dill weed <br />
Salt and pepper, to taste <br />
2-3 Tbs butter<br />
<br />
Season fish with salt and pepper. Pour wine into a large skillet. Put fish into pan and cover with the thin slices of lemon. Bring the wine to a boil, reduce heat, cover and simmer the fish for about 5-7 min (folded sole may take as little as 3 min) until it reaches desired doneness. Transfer fish to a plate and sprinkle with dill. Bring liquid back to a boil and reduce by half (about 2 minutes), add lemon juice and remove sauce from the heat. Add butter to sauce and whisk until it is melted. This will slightly thicken the sauce, give it a silky texture and amazing flavor. Serve fish with a couple of spoonfuls of the sauce over the top. Yum! <br />
<br />
Enjoy!<br />
AmyAmyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com0tag:blogger.com,1999:blog-3249014906486486160.post-43296121808000608102011-01-05T15:38:00.000-08:002011-01-07T09:57:58.412-08:00Butternut Squash Soup<style>
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</style> <div style="margin: 0.1pt 0in;">(recipe at the bottom of you want to skip all this verbiage) </div><div style="margin: 0.1pt 0in;">So, you may have read that I am trying to reduce the grains and starches in my diet. I know my body does better both physically and mentally without these things. I also believe that we just don't need them in our diet. Human beings didn't evolve eating the amount of grains and starches that we now consume or think we should consume based on the food pyramid. (I won't go off about the supposedly "balanced" food pyramid that was pushed through by the big agriculture lobbyists.)</div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">I have done pretty well avoiding these things (grains and starches, not carbs per se) and have slowly started reducing or eliminating them from my family's meals at home. I examined how much grains, starches and sugars my kids were eating away from home and decided they did not need any when they eat dinner at home. It is disturbing how much of these grains and starches they eat in a day.</div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">Here is what my son ate yesterday (not including dinner):</div><div style="margin: 0.1pt 0in;"><b>Breakfast at home</b>: lean sausage, and oatmeal with blueberries</div><div style="margin: 0.1pt 0in;"><b>2nd breakfast at daycare</b>: cereal, milk and banana </div><div style="margin: 0.1pt 0in;"><b>Lunch at daycare</b>: Breakfast Burritos made with white flour tortillas and filled with kids' choice of any or all of scrambled eggs, cheese, pinto beans, potatoes. This was served with a sides of sugary yogurt and canned pineapple chunks. (Yes there was some protein and some fruit here...but it is HEAVY on carbs!)</div><div style="margin: 0.1pt 0in;"><b>Snack at daycare</b>: graham crackers and apple juice (ummmm, really?)</div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">OMG! Is it no wonder that he is starving when I pick him up?? The poor boy has been going through insulin spikes all day. Don't get me wrong, I LOVE his daycare, I am even on the parent board, but I hate the menu. Thank goodness they are a "sugar-free" facility. Can't imagine if cookies and brownies were a regular menu item. I have tried to get a nutrition committee going, but was told that I didn't want to take on the cook, it doesn't work and she will leave. To her credit, she does get the kids to try a lot of new things and makes amazing, veggie-filled soups.</div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">Anyway, you can see that my son gets all the carbs he needs in a day at his daycare. My daughter's situation is very similar, but she does bring snacks from home. I have tried to eliminate the grains from the breakfast table, but have met with considerable resistance. But, we haven't bought any packaged cereals for awhile despite occasional complaints from the peanut gallery. One thing at a time right? I am focusing on dinner and have slowly been weaning them off of grain side dishes.</div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">In fact, for the last 2 nights we haven't had a grain on the table and zero complaints. It was amazing. I am doing my best to create 2 yummy veggie side dishes. Last night I made this butternut squash soup. I got the original from Martha Stewart and have since tweaked it a tad. I think the soup is so much improved if you have the time to caramelize the onions. If you are short on time, just saute them long enough for them to be translucent.</div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;"><b>Butternut Squash Soup</b></div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">Serves 4</div><div style="margin: 0.1pt 0in;">2 Tbs butter</div><div style="margin: 0.1pt 0in;">1 small onion, chopped</div><div style="margin: 0.1pt 0in;">1 piece (2 inches) fresh ginger, peeled and chopped</div><div style="margin: 0.1pt 0in;">2 garlic cloves, chopped</div><div style="margin: 0.1pt 0in;">2, 10 oz bags of frozen, chopped butternut squash</div><div style="margin: 0.1pt 0in;">4 C water </div><div style="margin: 0.1pt 0in;">fresh orange juice from 1 orange</div><div style="margin: 0.1pt 0in;">1 1/2 tsp salt</div><div style="margin: 0.1pt 0in;">ground pepper</div><div style="margin: 0.1pt 0in;">Sour cream or yogurt, (optional)</div><div style="margin: 0.1pt 0in;"><a href="http://www.marthastewart.com/recipe/spicy-pumpkin-seeds">Martha's Spicy Pumpkin Seeds</a> </div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">Melt butter in a large saucepan over medium heat. Cook onion, stirring occasionally until soft and caramelized, about 15 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.</div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">You can purée the soup with an immersion blender in the pot or do it in the blender, vitamix, food processor in two batches. The immersion blender will not produce a completely smooth result. When using a blender for hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Return soup to pan and add 1 1/2 tsp salt. Slowly stir in the orange juice a small amount at a time. This way you can control for taste. Last night I needed all the juice to give it the taste I wanted. Previous batches have required less. I don't like an overwhelming orange taste (or even a medium orange flavor to the soup, I just want a hint).</div><div style="margin: 0.1pt 0in;">Serve hot, with a dollop of sour cream or yogurt, pepper, and spicy pumpkin seeds, if desired (yes, make these seeds, they add a warm heat and tangy depth to the soup that is amazing).</div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">The kids and the hubby loved this. I haven't told them what is in it cause they don't like any of the main individual components. LOL. </div><div style="margin: 0.1pt 0in;"><br />
</div><div style="margin: 0.1pt 0in;">Here's to eating your veggies!</div><div style="margin: 0.1pt 0in;">Enjoy!</div><div style="margin: 0.1pt 0in;">Amy</div><div class="MsoNormal"><br />
</div>Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com0tag:blogger.com,1999:blog-3249014906486486160.post-69904969948100583222010-11-10T11:02:00.000-08:002010-11-10T11:03:44.083-08:00Salmon with Lemon Dill ButterHere is a recipe for a simple, but absolutely fabulous salmon dinner. My family likes salmon on its own, but when I added this composed butter they went gaga! The measurements are very forgiving. I think I might have used more fresh dill than I listed. I used lemon juice when I made this, but I am thinking it would only be improved by using lemon zest next time. When I didn't refrigerate the mixed butter right away, the lemon juice started to come back out of the composition. Zest wouldn't do that. I will try it next time. You will want to refrigerate the butter composition so that it is nice and firm when placing on top of your elegant salmon. You can even use some spoons to make it into a nice oval shape or a melon baller to make it into balls. This may not be important if you are just serving your hungry family, but think how impressive it would be if you were serving company....<br />
<br />
<br />
<b>Salmon with Lemon Dill Butter</b><br />
<br />
1 to 1.5 lbs of your favorite Salmon (mine is Chinook)<br />
oil (I used grapeseed, but olive would be fine) <br />
salt and pepper, to taste<br />
1/4 C butter, softened (not melted)<br />
1 Tbs lemon juice (or 1 tsp fresh, finely zested lemon rind)<br />
1 Tbs snipped, fresh dill (or 1.5 tsp dried)<br />
<br />
<br />
Preheat oven to 350 degrees. Prepare salmon by rinsing and patting dry the fillet or steaks. Lightly oil the salmon on all sides and season with salt and pepper. Bake salmon for 20 min/inch thickness. You want it to be cooked, but baking it until it flakes is too cooked. It will be dry. But, hey, cook it how you like it.<br />
While the salmon bakes, prepare the butter. Put all ingredients in a food processor and pulse until thoroughly combined. You will want to scrape it down and pulse several times. Remove the butter from the processor and refrigerate until the salmon is finished. Top the salmon with about a tablespoon of the composed butter and enjoy.<br />
<br />
<br />
The butter is also fabulous on vegetables. My broccoli was very appreciative of this addition as I gobbled it up with abandon. Yum!<br />
<br />
Enjoy!<br />
AmyAmyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com1tag:blogger.com,1999:blog-3249014906486486160.post-26969600265606645652010-10-27T12:14:00.000-07:002010-10-27T12:14:46.764-07:00Crackers and DipParty season is just around the corner. For me there will be a party on Halloween. I will be making these two items to share and impress my friends. Give it try.<b> </b><br />
<br />
<b>Almond Flour Saltines</b><br />
2 C blanched almond flour (this doesn't work as well if not blanched, but still good)<br />
1/2 tsp salt (I like fine grind sea salt myself)<br />
1 egg, slightly beaten<br />
1 Tbs oil of choice (I use grape seed a lot, but could do olive, coconut or even butter)<br />
large grain salt to sprinkle on top (again, sea salt, but course grind this time)<br />
<br />
Preheat oven to 350 degrees. Combine the flour and salt in a bowl and whisk to combine. This breaks up any lumps in your almond flour and mixes the 2 ingredients well. Add egg and oil and blend until combined. Your dough will easily form a ball at this point. Place dough ball on silpat mat or a parchment paper (I have used plastic wrap or waxed paper in a pinch, but don't bake with these!). Using a sheet of parchment (or whatever) to cover the dough ball and roll it out nice and thin. Go for as thin as you can but still be able to fit on a cookie sheet. I fine I have to do a little dough remodeling if I go off the edges. That's okay, this is a very forgiving dough. I like to score the dough with a knife or pizza cutter before I bake; makes it super easy to break the crackers apart after they are done baking. Sprinkle the coarse salt over the top of the crackers just before you put them in the oven. Bake for about 15 min. Check them to be certain they are lightly browned. You want them crunchy, but not burnt. The longer you can bake them without burning them, the crunchier they will be. Allow the crackers to cool and then break them apart. Store in a tightly sealed container to keep them from getting stale. <br />
<br />
These are easily adaptable. You can add herbs and spices to the mix and on top. Experiment and enjoy. <br />
<br />
Or have them with this awesome dip I adapted from <a href="http://www.joyfulabode.com/">Joyful Abode</a>.<br />
<br />
<b>A-Freaking-Mazing Artichoke Dip</b><br />
8 oz cream cheese, softened (either at room temp or in the microwave)<br />
1/3 C sour cream<br />
1/4 C mayonnaise<br />
1 C chopped spinach (fresh or 3/4 C frozen, thawed and drained is fine)<br />
2 small cans or jars of artichoke hearts, chopped (you want the plain old, non-marinated kind)<br />
1/2 tsp garlic salt (or more depending upon your taste)<br />
1/2-1 tsp chili powder (or if you want it spicy hot, add 1/8-1/4 tsp cayenne)<br />
1/2 C shredded mozzarella cheese (cheddar is good too), plus more to sprinkle on top<br />
<br />
<br />
<br />
Mix all ingredients in a baking dish, sprinkle some cheese on top. Broil until cheese is brown and dip is bubbly on the sides. Try to control yourself. This is good.Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com2tag:blogger.com,1999:blog-3249014906486486160.post-47081372513055408392010-10-14T13:02:00.000-07:002010-10-14T13:03:47.194-07:00Hello Again, and a recipeHello! <br />
You gave up on me, didn't you? <br />
<br />
Well, I haven't given up. I was just changing my diet. I am a big girl that used to be a bigger girl. I have lost 45 lbs this year! I did it using the HCG protocol and by giving up most grains. You could almost say I have gone over to a Primal or Paleo diet, but not quite all the way. My family is eating less grains at home too, but this has been a slow transition. It is not easy to take morning cereal away from your kids. But when you consider how much carbs, simple or otherwise, they get fed in the course of a day, it is shocking. My answer is to limit them at home to balance things out.<br />
<br />
Anyway, here is a little grain-free, gluten-free biscuit that I adapted from <a href="http://www.comfybelly.com/">Comfy Belly</a>. I made quite a few changes and came up with something that my husband and 8 year old really like. My 3 year old wasn't a big fan. They are rich and filling and I don't think he was fond of the texture. The texture reminds me of corn muffins. Not a bad thing in my mind. The taste is like those biscuits from Red Lobster that I haven't been able to eat in years.<br />
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<b>Grain Free Onion Cheddar Biscuits</b><br />
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<ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Times; font-size: 10pt;">1 1/2 cups of almond flour</span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Times; font-size: 10pt;">1/2 teaspoon sea salt</span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Times; font-size: 10pt;">1/2 teaspoon of gf baking powder </span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Times; font-size: 10pt;">1 1/2 Tbs dried, minced onion or onion flakes or 1/4 C fresh onion, minced. </span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Times; font-size: 10pt;">1/2 cup of cheddar cheese, grated</span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Times; font-size: 10pt;">2 tablespoons of softened butter</span></li>
<li class="MsoNormal" style="margin-bottom: 0.1pt; margin-top: 0.1pt;"><span style="font-family: Times; font-size: 10pt;">1 egg</span></li>
</ul><span style="font-family: Times; font-size: 10pt;">Preheat the oven to 330 degrees F. Place a baking dish, with water in it, at the bottom of the oven to create a crunchy crust on the biscuits.</span><span style="font-family: Times; font-size: 10pt;"> Combine all the dry ingredients and blend well.</span><span style="font-family: Times; font-size: 10pt;"> Whisk all the wet ingredients until frothy (has bubbles), and then combine it with the dry mixture. </span><span style="font-family: Times; font-size: 10pt;">Blend the dough mixture well and allow to sit for 5 mine (to reconstitute the dry onion flakes). Spoon dough out into 6 balls on a stick-free or lined baking sheet. I use a stick-free backing mat or parchment paper.</span><span style="font-family: Times; font-size: 10pt;"> Bake for 15 minutes, and then lower the heat to 300 degrees F and bake for another 5-15 minutes. Check after 5 minutes as mine were done early. They end up looking like large cornmeal cookies.</span><br />
<br />
<span style="font-family: Times; font-size: 10pt;"></span><span style="font-family: Times; font-size: 10pt;">These can be stored in the refrigerator and warmed up later. Reheat at 300 degrees F for about 6 minutes.</span><br />
<br />
<span style="font-family: Times; font-size: 10pt;">I loved these things and they are filling. You could easily get away with making 8-10 smaller biscuits. They were delightful as prepared, but I will make a couple of additional changes next time. I don't think they need the pan of water in the oven. Given the recipe ingredients, I think they will have a nice crust on their own. They were nice and moist, but pretty oily. I am going to try these without the addition of the butter. If they need more moisture I will add more water or maybe an egg. They were a little crumbly, so I am more likely to try adding an egg next time. I would also like to try them with fresh onion and maybe a little garlic.</span></div><div class="post-body entry-content"></div><div class="post-body entry-content"><span style="font-family: Times; font-size: 10pt;">Enjoy!</span></div><div class="post-body entry-content"><span style="font-family: Times; font-size: 10pt;">Amy</span></div>Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com1tag:blogger.com,1999:blog-3249014906486486160.post-42845633354853901302010-06-15T13:33:00.000-07:002010-06-15T13:35:32.127-07:00a momentary pauseI am off to a conference for work and won't be back until Father's Day. I will post again next week.<div><br /></div><div>And, no, the conference isn't anywhere with tropical beaches; it's in Madison, WI.</div><div><br /></div><div>Hoping to find some good cheese.</div><div><br /></div><div>Cheers,</div><div>Amy</div>Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com2tag:blogger.com,1999:blog-3249014906486486160.post-59425975359618953082010-06-09T12:32:00.001-07:002010-06-09T21:14:17.689-07:00Gluten Free Caesar Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixADqNunOkPWecXF5hWKIAaTCZNNJWdnS04fakHEdHWoGF6UpMVurlqc4pIM37UZ3qS_1ONczJjqFIwnnA7Xsho7gRWeNykka32464i0D3zyae_KGSOXIQzkq26u9UAka-EAwRAgsbO6s/s1600/Screen+shot+2010-06-09+at+9.55.04+AM.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixADqNunOkPWecXF5hWKIAaTCZNNJWdnS04fakHEdHWoGF6UpMVurlqc4pIM37UZ3qS_1ONczJjqFIwnnA7Xsho7gRWeNykka32464i0D3zyae_KGSOXIQzkq26u9UAka-EAwRAgsbO6s/s320/Screen+shot+2010-06-09+at+9.55.04+AM.png" alt="" id="BLOGGER_PHOTO_ID_5480860253942121426" border="0" /></a><br />Oh my gosh! This Caesar salad is the bomb at my house. I usually only make it during the warmer weather months so the family really appreciates it when I start making it again. I think the keys to its success are in the homemade croutons and the from scratch, lightened up Caesar dressing. This is great for people on a low-<span class="blsp-spelling-error" id="SPELLING_ERROR_0">carb</span> diet, just omit the croutons and added some sliced almonds. Yum!<br /><br /><span style="font-weight: bold;">Chicken Caesar Salad</span><br />4 grilled, boneless, skinless chicken breasts<br />8-10 C romaine lettuce, torn into 1/2 inch pieces<br />Garlic croutons (see below) or sliced almonds<br />1/2 C Lightened Up, but authentic tasting Caesar Salad Dressing (below)<br /><span style="font-weight: bold;"><br />Gluten Free Croutons</span><br />4 C 1/2 inch gluten free bread cubes (lighter, fluffier breads work best)<br />vegetable or olive oil spray<br />1/4 tsp salt<br />1 tsp garlic powder<br /><br />Adjust oven rack to middle position and heat oven to 350 degrees F. Spread the bread cubes on a cookie sheet. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Generously</span> coat the bread cubes with the oil spray. Sprinkle with half the salt and half the garlic powder and toss to combine. Repeat with oil spray and remaining salt and garlic powder. Spread the bread cubes out again so that they are in a single layer. Bake until golden brown, turning 1 or 2 times, about 20-25 minutes. Cool to room temp before serving.<br /><br /><span style="font-weight: bold;">Lightened up Caesar Salad Dressing</span><br />1/4 C buttermilk (or 1/4 C plain yogurt or 1/4C milk with 1/2 tsp vinegar, allow to "sour" for 5 min)<br />2 Tbs lemon juice<br />2 Tbs reduced fat mayonnaise<br />2 tsp Dijon mustard<br />1 tsp Worcestershire sauce<br />1-2 med garlic cloves, minced or pressed<br />3 anchovy fillets (or 1-1.5 tsp anchovy paste)<br />1/2 tsp salt<br />1/2 tsp ground black pepper<br />2 Tbs olive oil<br />1 oz (1/2 C) grated Parmesan cheese<br /><br />Puree all of the dressing ingredients except the oil and Parmesan in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">blender</span> (or food processor) until smooth, about 30 seconds, scraping down the sides as needed. With the motor running, add the oil in a steady stream. Stir in the cheese. Makes about 1 C of dressing and it takes about 1/2 C to lightly coat the amount of lettuce mentioned above.<br /><br />Enjoy!<br />AmyAmyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com1tag:blogger.com,1999:blog-3249014906486486160.post-83707189812313118762010-06-02T09:21:00.000-07:002010-06-02T09:58:40.598-07:00Turkey Breakfast SausageNow that I am into the next phase of my <a href="http://okhcg.blogspot.com/">weight loss program</a> I am eating much closer to my normal pattern, minus grains, starches and sugar.<br /><br />I rejoiced this morning when I had my fist green smoothie in weeks. It tasted great, but there was a huge psychological boost as well. This mental boost came from knowing I was getting 2 servings of greens (that I normally do not enjoy eating otherwise) and all the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">phytonutrients</span> they bring along. And don't forget all the nutrients packed in the blueberries I blended in with the greens in my Vitamix. Yum!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hQww3pL3iMoXIODO0yVWB1RBLN9essYK9OAdprdcNWSzfknz3yvOJBPaa6S9UpkzkskL5k2SjLabBUkFqZ9QQ7n-MeQNrdZZwVXDkrTXwW6REgPaPYTfqh-DcjoxuTR515No43qDt8w/s1600/Screen+shot+2010-06-02+at+9.24.45+AM.png"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hQww3pL3iMoXIODO0yVWB1RBLN9essYK9OAdprdcNWSzfknz3yvOJBPaa6S9UpkzkskL5k2SjLabBUkFqZ9QQ7n-MeQNrdZZwVXDkrTXwW6REgPaPYTfqh-DcjoxuTR515No43qDt8w/s320/Screen+shot+2010-06-02+at+9.24.45+AM.png" alt="" id="BLOGGER_PHOTO_ID_5478221391130248274" border="0" /></a><br /><br />I also really enjoyed having some lean protein with my breakfast from the turkey breakfast sausage I made. I mixed the sausage last night and cooked them all up before freezing them. Now all I have to do is pop a few patties (they are small, about 1 oz each) into the microwave and I have a nice lean protein to get me going in the morning.<br /><br />While I pan fried the first batch of patties, I found they charred too quickly and stuck to my pan (I don't use non-stick pans). I cooked the rest of them on parchment lined cookie pans in my oven. They don't have the pretty <span class="blsp-spelling-error" id="SPELLING_ERROR_1">caramelization</span> from the pan, but they taste just as good and took less labor and oil.<br /><br />This came together relatively quickly and it didn't require that I pull out my entire spice collection. I used ground turkey thighs because I find turkey breast too dry. Perhaps next time I will try a blend of half breast and half thigh. I used granny smith apples and grated them, and the onion, in my food processor. I found that the grated strips were a bit too long for my liking so I switched blades and pulsed the apple/onion mixture, along with the herbs and spices, until it reached the consistency that I wanted. It was finely chopped, but not pureed. Finally, I used my scooper (I think it is the medium scoop) from Pampered Chef to portion out the raw sausage mixture. Since this made them into little meatballs I flattened them with a spatula before baking them. They result was amazing. I really had my doubts about some of the spices that I was adding but they really combine for a great taste. It is definitely a breakfast sausage taste and nothing like Italian sausage. And that is just what I wanted.<br /><br />------------------------------------<br /><span style="font-weight: bold;">Turkey Breakfast Sausage </span><br />(makes 35-40 1 oz patties)<br /><br />2 medium, tart apples, peeled and grated<br />1 egg, lightly beaten<br />1/4-1/2 C onion, grated<br />4 cloves garlic, minced or smashed<br />1 Tbs rubbed sage<br />2 tsp sea salt<br />1/4 tsp ground black pepper<br />1 tsp dried thyme<br />1/4 tsp cayenne pepper<br />1/4 tsp ground allspice<br />2 lbs ground turkey<br /><br />If you are not using a food processor as I described above, combine grated apple, onion, egg and all herbs and spices in a large bowl. Make sure this mixture is well combined. Add the turkey to the apple/onion mixture and gently mix with your hands until the ingredients are well incorporated. Measure out preferred portion sizes and shape into patties. These can be cooked slowly in a frying pan over medium heat or on parchment lined cookies sheets in a 350 degree oven for 15 minutes.<br />-------------------------------<br /><br />Enjoy!<br /><br />AmyAmyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com0tag:blogger.com,1999:blog-3249014906486486160.post-46265053811800107452010-05-24T13:16:00.000-07:002010-05-25T10:41:17.862-07:00Beef Negimaki (I'm back!)Oh, my poor, neglected GF blog! I know I promised a recipe and a documentation of my Disney eating. I am so sorry. I misplaced my Disney journal and won't be able to write about my dining experiences until I relocate it. I will post that someday. Sigh.<br /><br />I haven't been blogging for many reasons, but the main one is that I have been following a very strict (and some say controversial) diet plan. I have been <a href="http://okhcg.blogspot.com/">blogging</a> about it if you want to take a look. I have been using HCG and a very low calorie (and still GF) diet to burn the bad, stored fat on my body. Think of the HCG diet plan as you will, but it is working for me! I have lost 32 lbs and less than 3 lbs of that is lean muscle mass. That is incredible because even on "sensible" weight loss plans you usually see at least 20% of the weight lost is actually lean muscle mass.<br /><br />Okay, enough about all of that. Here is great new recipe that I use as an entree, but makes a great appetizer or hors d'oeuvre for a cocktail party. It uses slices of sandwich roast beef. Make sure yours is GF (Hormel has one, or more natural is <a href="http://www.applegatefarms.com/Products/ProductDetail.aspx?id=1702">Applegate Farms</a>, either in the deli section or prepackaged in the meat and cheese section).<br /><br />------------------------------------<br /><span style="font-weight: bold;">Beef Negimaki</span> (adapted from Sandra Lee at Food Network, edited 5.25.10)<br /><br />12 slices of gluten free roast beef (about 1/8 inch thick and 4x6 inches)<br />12-36 asparagus spears<br />3 green onions or scallions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSHtgIiwIQPz08t-9vpzZOG3p8Nuo4bSgTFjswLMo6B2D7FlurSrmEb_dl7M5x_Uk0zm6pQEfBjjgzkEesCM9PkTRSm-FxLyk_zKhCFhlaXpkTn9TiFaEcFtDcVQplQgnwDAxtahZ22k/s1600/IMG_1288.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSHtgIiwIQPz08t-9vpzZOG3p8Nuo4bSgTFjswLMo6B2D7FlurSrmEb_dl7M5x_Uk0zm6pQEfBjjgzkEesCM9PkTRSm-FxLyk_zKhCFhlaXpkTn9TiFaEcFtDcVQplQgnwDAxtahZ22k/s320/IMG_1288.jpg" alt="" id="BLOGGER_PHOTO_ID_5474940490578693922" border="0" /></a><br />GF teriyaki sauce (below)<br /><br /><div class="instructions"> <p>Preheat the grill, grill pan, broiler or Foreman grill. </p><p>Cut each green onion in half lengthwise, then cut each length in half into 2 pieces, about 4 inches long. I like the white part of the onion best so I used 6 onions, sliced in half lengthwise and 4 inches long, but mostly the white part. Set aside.</p> <p>Remove woody ends of asparagus spears so that just 4-6 inches of the floret end remains. Set aside.</p> <p>For this next part you can either dip the slices of roast beef in the teriyaki sauce or you can brush it on. Lay out beef slices on a work surface, like tall rectangles. Brush one side with teriyaki if you did not dip them. Place a piece of onion and 2-3 pieces of asparagus across the bottom of the beef rectangles. Roll each portion tightly into a cylinder; secure each portion with 1 or 2 toothpicks.</p> <p>Brush each roll with teriyaki sauce, if you did not dip the beef before rolling. </p> <p>If using a Foreman grill you will cook the rolls for just 3 minutes. If using a grill, grill pan or broiler you want to cook for 3 minutes, then turn over and baste each portion again with teriyaki sauce. Cook for another 3 minutes.</p> <p>Serve immediately.<br /></p><p>-----------------------------<br /></p><p style="font-weight: bold;">GF Teriyaki Sauce</p><p>This is great for more than just the Negimaki. We like it for chicken and pork as well.<br /></p><p>1/4 C mirin (Japanese rice cooking wine)<br />1/4 C GF low sodium soy sauce<br />2 Tbs rice vinegar (I use lightly seasoned)<br />1 Tbs dark sesame oil</p><p>1/2 tsp garlic powder<br />1/2 tsp ground ginger<br />dash cayenne pepper<br /><br />Mix all ingredients together. This made enough sauce to dip 12 slices of roast beef. I had enough left over that I tossed extra asparagus in it before I cooked it on the grill also. </p><p><span style="font-weight: bold;">If you are using this to marinate raw meat, do not reuse it.</span><br /></p> </div>Glad to be back. Will try to be more regular, but I do have a few more days on my HCG diet.<br /><br />Enjoy,<br />AmyAmyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com0tag:blogger.com,1999:blog-3249014906486486160.post-17588942390359233922010-02-17T11:12:00.000-08:002010-02-17T11:16:35.174-08:00Back from Disney World...but trying to catch up with life. Keep checking back. I will be posting an entry about my Disney dining experiences and I have a new recipe that I will share soon: Red Curry Pork.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigYWUFX81YxxWqCmZJnB3vj1xIvvIUYjsy3ManIsnzHYgQiu9cyia9GHzvrWymWo0X1zEjc84vypoySk25i695H5CJXNIUBIb1TeD4F4DkdIPVOJyVNpn8QB5fIcxY14mOvcbKAZoVHc/s1600-h/IMG_0894.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigYWUFX81YxxWqCmZJnB3vj1xIvvIUYjsy3ManIsnzHYgQiu9cyia9GHzvrWymWo0X1zEjc84vypoySk25i695H5CJXNIUBIb1TeD4F4DkdIPVOJyVNpn8QB5fIcxY14mOvcbKAZoVHc/s400/IMG_0894.JPG" alt="" id="BLOGGER_PHOTO_ID_5439293357725198194" border="0" /></a>Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com0tag:blogger.com,1999:blog-3249014906486486160.post-60672685693518151932010-01-26T14:10:00.000-08:002010-01-26T14:52:23.265-08:00Ener-G Gourmet Crackers and...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.ener-g.com/store/detail.aspx?section=6&cat=6&id=70"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 195px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dXb7BdMyuRmLUl_WU5E0Vu23O3zzSEwnrOPA-ljvGRw8oa69_grd6vLdLuWkLX7KcOUi96D6qP73ERaoLblIYscRANQZc3iXKiAZHm127X1lMqVNb4cG71W0Te2jdvFLJhO8nCFpPGM/s320/Screen+shot+2010-01-26+at+2.10.04+PM.png" alt="" id="BLOGGER_PHOTO_ID_5431177378477004098" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >sardines</span>!<br /><br />...or whatever you want. These crackers are the perfect hand to mouth delivery system for whatever you want to put on them. Seriously, they taste good on their own; kind of a cross between a gluteny saltine and a gluteny butter cracker. But they are neutral enough that you can put anything on them your heart desires.<br /><br />I found these crackers about 6 months ago. I was looking for something different from the shiny and very crunchy rice crackers and uber seedy Mary's crackers that were out there. None of them went well with a variety of toppings. They were all too strong in taste or texture. Or just wrong for the things I was wanting to top them with. Then I looked at the top shelf in my local store and saw this unassuming box. It looks like packaging from the 70s. Not like the trendy and hip packaging that is all over the crackers aisle. When I read the label I was very nervous. They have almost nothing in them, how could they taste good? And they weren't cheap, but I was desperate for something new. I bought them. I love them. Now I stock up when they go on sale.<br /><br />I used them on New Year's Eve when my husband and I indulged in our favorite tradition of bringing in the New Year stuffed with a variety of international, gourmet cheeses and cured meats. I spread them with my favorite triple-cream brie (St. Andre). I topped them with a piece of manchego and a morsel of quince paste. Delish! And don't get me started on the soft and tangy cheese that had a layer of black truffle in it....oh my!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/cygnus921/4258026770/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPNNM0XawAsUiu-LjMeP-rbqgZRlKenDK6N37kTxdSB4mjsIU6GH4rKnx4CeYe4yTtkf6ziAMifTLwE2c0k2g-WamYwMjy7EIEgLD9Slr-aFtmbMZGhKTh6DnXKbXCO0uV3xYP2_Y8jck/s320/4258026770_249e826510_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5431179115239037330" border="0" /></a>I have used them in my lunch with tuna or chicken salad and even Toby's tofu pate. And recently I went back to something I enjoyed as a child (a very poor child at times), sardines. I remembered eating these little canned fish and not being bothered by their...wholeness (well, thankfully they don't have their heads). I knew they were loaded with omega-3s and because they are near the bottom of the food chain, they are also low in mercury. They are relatively inexpensive and low in calories. The water packed variety had a mere 100 calories for 13 grams of protein. And if you can tolerate the bones (which you can't tell are there as they are so soft and take on the feel and texture of the fish) you can get 45% of your daily requirement of calcium. And that only cost me $2. Wow!<br /><br />And according to the <a href="http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_regional.aspx">Monterey Bay Aquarium Seafood Watch</a>, sardines are an excellent choice as far as being eco-friendly and sustainable.<br /><br />They come packed in water, oil (usually soybean or olive), mustard or piri piri (red pepper sauce).<br /><br />I have to admit, I was a little nervous when I opened my first can of these little fish. I think I was under 10 the last time I ate them and hadn't had a single biology class. I hadn't been through college anatomy or marine biology classes. I also hadn't done 11 years of genetic research on a similarly small fish, spending time studying every aspect of their anatomy and their development.<br /><br />So with great trepidation, I scooped the first little bit of fish on my cracker and quickly put it in my mouth. I didn't look too closely at the fish or allow my knowledge to contaminate my experience. Hmmmm....it was tasty and there was no weird texture; I couldn't even tell there were bones in there. Just fish. I like tuna, it was similar, but not as dry as canned tuna can get. It was good and it was filling. I didn't need a snack until I got home for dinner. I was sold.<br /><br />Are you brave enough to try this inexpensive, healthy and eco-friendly tuna alternative? I dare you.<br /><br />And if you are not brave enough for that, try the Ener-g crackers (I have no endorsement from them, they have never given me anything free, I just like them).Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com3tag:blogger.com,1999:blog-3249014906486486160.post-45177743979985130622010-01-19T12:01:00.000-08:002010-01-20T11:07:43.780-08:00Thai Mango Basil Stir Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolCYIMEIoxzZbxhEcbaxXOtop0USRBnJwPZiTJ2IUTYZa7HptUGy4SW8u-6IF_KdCdppUA6lfYJy_ubN6Jvv-GU4psfXekmSIWdVLOMtnt4gNo30_0aoJMmJgG-Z7qNBQxPmIISW0JFc/s1600-h/IMG_0515.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolCYIMEIoxzZbxhEcbaxXOtop0USRBnJwPZiTJ2IUTYZa7HptUGy4SW8u-6IF_KdCdppUA6lfYJy_ubN6Jvv-GU4psfXekmSIWdVLOMtnt4gNo30_0aoJMmJgG-Z7qNBQxPmIISW0JFc/s400/IMG_0515.JPG" alt="" id="BLOGGER_PHOTO_ID_5425946076321419714" border="0" /></a> I am lucky to live in a town that has a few Thai restaurants that know how to handle gluten issues. One of them has a short list of what I can order and the others will convert just about anything to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">GF</span> (basically they sub <span class="blsp-spelling-error" id="SPELLING_ERROR_1">GF</span> Fish Sauce for soy sauce). It works and I can enjoy some tasty Thai food.<br /><br />One of my favorite dishes is Mango-Basil Stir-Fry. I was intrigued the first time I read the description on the menu. It promised to be flavorful, spicy and sweet. I was up for something unique to I gave it a try. I was not disappointed. The flavors exploded in layers upon my tongue. It has Thai basil, mint and cilantro to round out the salty from the fish sauce, the sweet-tart from the mango and the savory green flavor from the broccoli. It was amazing. It brought broccoli to a new level of tasty for me.<br /><br />But, I wanted to make it at home. I like to cook for myself and even though I have never gotten sick eating at this venue, there is always a chance...<br /><br />Then, my January/February issue of Eating Well landed in my mailbox. At what to my amazed eyes should appear? A recipe for:<br /><h2><span style="font-size:130%;"><a href="http://www.eatingwell.com/recipes/thai_chicken_mango_stirfry.html">Thai Chicken & Mango Stir-Fry</a></span></h2><h2><span style="font-weight: normal; font-style: italic;font-size:78%;" >From <span class="blsp-spelling-error" id="SPELLING_ERROR_2">EatingWell</span>: January/February 2010</span><br /></h2><em></em>No adaptations necessary; it is <span class="blsp-spelling-error" id="SPELLING_ERROR_3">GF</span> as long as you use <span class="blsp-spelling-error" id="SPELLING_ERROR_4">GF</span> Fish sauce. Thank you <a href="http://www.eatingwell.com/">Eating Well</a>!<br /><p>Both ripe and <span class="blsp-spelling-error" id="SPELLING_ERROR_5">underripe</span> mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether. </p> <h3>Ingredients</h3> <ul><li>2 tablespoons plus 1 teaspoon <span class="blsp-spelling-error" id="SPELLING_ERROR_6">GF</span> fish sauce<br /></li><li>2 tablespoons lime juice</li><li>1 1/2 teaspoons cornstarch</li><li>1-2 teaspoons brown sugar</li><li>4 teaspoons canola oil, divided</li><li>1 pound chicken breast or tenders, cut into 1-inch pieces</li><li>2 cloves garlic, minced</li><li>1 teaspoon minced fresh ginger</li><li>1-2 fresh small red or green <span class="blsp-spelling-error" id="SPELLING_ERROR_7">chile</span> peppers, stemmed and sliced, or 1/2-3/4 teaspoon crushed red pepper (I have used a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">jalapeno</span> pepper with great success)<br /></li><li>4 cups bite-size broccoli florets</li><li>1/4 cup water</li><li>2 mangoes, peeled and diced</li><li>1 bunch green onions, chopped</li><li>1/4 cup chopped fresh cilantro</li><li>1/4 cup chopped fresh basil, preferably Thai</li><li>1/4 cup chopped fresh mint</li><li>1 lime, cut into 6 wedges (optional)</li></ul> <h3>Preparation</h3> <ol><li>Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.</li><li>Heat 2 teaspoons oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.</li><li>Add the remaining 2 teaspoons oil, garlic, ginger and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">chiles</span> (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes. Add mangoes and scallions; cook, stirring, for 1 minute. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Serve with lime wedges, if desired.</li></ol>Oh my gosh, this is so good. Now go make it and see for yourself. Enjoy!<br /><br /><center><a href="http://www.glutenfreehomemaker.com/2010/01/what-can-i-eat-thats-gluten-free.html"><img src="http://i442.photobucket.com/albums/qq148/glutenfreehomemaker/WhatcanIeatbutton.jpg" border="0" /></a><br /><br />Be sure to stop by the <a href="http://www.glutenfreehomemaker.com/">Gluten Free Homemaker</a> for the weekly <a href="http://www.glutenfreehomemaker.com/2010/01/12010-what-can-i-eat-thats-gluten-free.html">"What can I eat that's gluten free?" carnival</a>. You will find lots of good eatin' there.<br /></center>Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com4tag:blogger.com,1999:blog-3249014906486486160.post-62719319700806309102010-01-12T11:13:00.000-08:002010-01-14T11:27:38.421-08:00Gluten-Free Sweet Potato Pecan Flapjacks<a href="http://www.glutenfreehomemaker.com/2010/01/what-can-i-eat-thats-gluten-free.html">What can I eat that is gluten-free?</a><br /><center><a href="http://www.glutenfreehomemaker.com/2010/01/what-can-i-eat-thats-gluten-free.html"><img src="http://i442.photobucket.com/albums/qq148/glutenfreehomemaker/WhatcanIeatbutton.jpg" border="0" /></a></center>Linda, at the <a href="http://www.glutenfreehomemaker.com/">Gluten-Free Homemaker</a> hosts a weekly food carnival of gluten-free recipes and reviews. <a href="http://www.glutenfreehomemaker.com/2010/01/what-can-i-eat-thats-gluten-free.html">Take a peek</a> at this week's contributions by other foodies.<br /><br /><br />How about some of these flapjacks?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy8xfZl0i-kUq9jBSlNvs00uZIdCWmeCCdBZqxmVZmQFLOSsaxwGyW1VzV31tWUlsBsmrkTTWCzJsgEualkHFL9hMsWU7xkV9lYYWNM_6uFHRdk-yjDLhe8LM8NH4ymFAEgw9ia5KlgQw/s1600-h/IMG_0071.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy8xfZl0i-kUq9jBSlNvs00uZIdCWmeCCdBZqxmVZmQFLOSsaxwGyW1VzV31tWUlsBsmrkTTWCzJsgEualkHFL9hMsWU7xkV9lYYWNM_6uFHRdk-yjDLhe8LM8NH4ymFAEgw9ia5KlgQw/s400/IMG_0071.JPG" alt="" id="BLOGGER_PHOTO_ID_5425934694700593154" border="0" /></a><br />What is a flapjack? Is it slang for pancake? Does it mean more? I decided to find out. Here are the varying definitions that I found:<br /><p><b>1.</b> A flat cake turned on the griddle while cooking; a griddlecake or pancake. Hmmm, sort of.<br /></p><b>2.</b> A fried dough cake containing fruit; a turnover. <i>[Prov. Eng.]</i> Well... not really.<br /><br /><span style="font-weight: bold;">3.</span> Biscuit made from fat, sugar, rolled oats and syrup. Nope.<br /><p><b>4. </b>A thick pancake. Ding, ding, ding, ding! We have a winner!<br /></p><p>That perfectly describes these luscious circles of goodness. I found this recipe in the January 2006 issue of Cooking Light magazine back when I didn't know that gluten was slowly killing me.<br /></p><p>I knew they would be good. I knew the sweet potatoes would add a moist, earthy sweetness, to the flapjacks that would be countered by the nutty pecans. I knew a generous stream of maple syrup oozing over the pat of butter and winding down the sides of the stack of steaming cakes would be divine. I knew I would love them.<br /></p><p>But I live with, and love, a bunch of sweet tator haters. Gasp! (And I am talking about the orange-fleshed variety here; sometimes called yams.) Yes, despite the health benefits, my immediate and extended family members wrinkle their noses at the mere suggestion of the orange flesh crossing their lips. Some of them even think that they don't like pecans. I practically had to bribe them to try them. And once they did, they were in love too. It is one of my most requested recipes. I make them for any guests that stay overnight and sneak them in as dinner once in awhile. My whole family loves them; even my kids and my DH, Mr. Picky.<br /></p><p>When I went gluten free these flapjacks were one of the things that I mourned. Then I started reading blogs and getting brave. And finally I decided to adapt the recipe to fit my gluten-free needs. I tried mixing my own flours, adding/not adding xanthan gum, etc. Finally I tried the Bob's Red Mill Gluten Free All-purpose flour. Normally this one is not my favs as I can taste the garbanzo flour. But it works. The flapjacks came out perfectly. I still want to try it with some of the other GF AP flour blends out there, but I haven't had the time to continue the experiments. If you try it with your favorite AP flour, please let me know how it turns out.</p><p>I have used canned sweet potatoes without any extras, but can't always find them in the store. I think they turn out best when I bake the orange potatoes the night before and toss them in the fridge to cool. The next morning the flesh is easy to scoop out, smash and measure.<br /></p><p><br /></p><p><span style="font-size:130%;"><span style="font-weight: bold;">Gluten-Free Sweet Potato Pecan Flapjacks</span></span><span style="font-style: italic;font-size:78%;" ><br /></span></p><p><span style="font-style: italic;font-size:78%;" >(adapted from Cooking Light, January 2006)</span></p><p>Makes 12 pancakes (I always double this recipe)<span style="font-weight: bold;"><br /></span></p><p><span class="item_body" style="line-height: 16px;">1 1/4 cups gluten free all-purpose flour (about 5 1/2 ounces)<br />1/4 cup chopped pecans, toasted<br />3 tablespoons yellow cornmeal<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1/2 teaspoon ground cinnamon<br />1 cup fat-free milk<br />1 cup mashed cooked sweet potato (the kind with the orange flesh, call them yams if you must)<br />3 tablespoons brown sugar<br />1 tablespoon canola oil<br />1/2 teaspoon vanilla extract (I like to add an extra splash)<br />2 large eggs, separated<br />Cooking spray</span></p><span class="item_body"> <p>I weigh the flour, but you can lightly spoon it into a dry measuring cup and level with a knife.<br /></p><p>Combine flour and next 5 ingredients (through cinnamon) in a large bowl, stirring with a whisk.</p><p>Combine milk, sweet potato, sugar, oil, vanilla, and egg <span style="font-weight: bold;">yolks</span>, stirring until smooth; add to flour mixture, stirring just until combined.<br /></p><p>Beat egg <span style="font-weight: bold;">whites</span> with a mixer at high speed until soft peaks form; fold egg whites into batter. I have even been successful with stiff peaks, so don't stress too much.<br /></p><p>Let batter stand 10 minutes (very important).</p><p>Heat a nonstick griddle or nonstick skillet over medium-high heat. I use an electric frying pan set to 350 degrees. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle or pan. It will be very thick, but will spread slightly. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.</p><p>You can keep them warm on an oven-proof plate in a 200 degree oven. This is the way I have to do it if I want to eat any of them. Otherwise they disappear before I get to the table.<br /></p><p>I am making them for some of my best girlfriends this weekend. We are all escaping to the coast for a kid-free weekend of crafting, eating, drinking and fun.<br /></p><p><br /></p><p>Enjoy!<br /></p></span>Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com3tag:blogger.com,1999:blog-3249014906486486160.post-82091544981734125852010-01-03T13:47:00.000-08:002010-01-08T10:27:30.785-08:00Adopt A Blogger DecemberAdopt A Blogger: <a href="http://fireandsalt.blogspot.com/">Fire and Salt</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAK0tSXTNPWEJ-DSepexLnT3Ln_qwH2VfGeN6faSgBtlj3Jl91HWq8a0YBUblTKc90ilnDfNQtVGuh5i6UesvYo6m3kYFuz0x_WsUl6FRMyOjqkn7gKEB7bXCU_QJ2WWJmDIKjftn8nyc/s1600-h/IMG_0563.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAK0tSXTNPWEJ-DSepexLnT3Ln_qwH2VfGeN6faSgBtlj3Jl91HWq8a0YBUblTKc90ilnDfNQtVGuh5i6UesvYo6m3kYFuz0x_WsUl6FRMyOjqkn7gKEB7bXCU_QJ2WWJmDIKjftn8nyc/s320/IMG_0563.JPG" alt="" id="BLOGGER_PHOTO_ID_5424437309546900674" border="0" /></a><br />For the December edition of Adopt A Blogger I adopted Brian at <a href="http://fireandsalt.blogspot.com/">Fire and Salt</a>. I love Brian's blog and his recipes are fantastic. I chose to make and review his recipe for <a href="http://fireandsalt.blogspot.com/2009/11/gluten-free-clam-chowder.html">Oregon Clam Chowder</a>. I would have made this recipe without the Adopt a Blogger event, but I thought it was a perfect choice for the drizzly, cold winter days we have here in December and January.<br /><br />I have to say that I LOVE CLAM CHOWDER (New Enland style, that is)!!! I have missed it terribly. While I could have adapted any old recipe, I didn't. I wouldn't even know what recipe to start with because I never made it at home before being GF.<br /><br />When my husband and I took a two and half week driving tour of New England (ahhh, life before kids) we ordered clam chowder at every single restaurant that served it. It was New England, home of the chowder, so why not? Somewhere I have a journal of our trip that has ratings for each and every clam chowder we tasted. We gave them clam ratings. 1-5 clams; 5 was the best. Most were very good (4 clams), some tasted like they came out of a can...or a shoe. We ate at fancy places and shacks, but I distinctly remember our favorite was from a funny little place called Bubba's in Provincetown, MA. Mmmmm. I only had my memories until now.<br /><br />Brian's recipe was spot on. It was clear and easy to follow and I did follow it exactly. I used Bar Harbor clams and clam juice because I had read a review in Cook's Illustrated that recommended that brand. And I used <a href="http://www.heythattastesgood.com/">Jill's flour blend</a> because I had some on hand. The result was nothing short of fabulous. It was thick and creamy, savory and salty. It was some of the best chowder I have ever eaten. I would definitely give it 5 clams!<br /><br />My husband and son devoured their portions. My daughter doesn't like potatoes, clams, soup, celery,creamy stuff, etc so her opinion was not sought for this review. DH gave me his ultimate approval: make it anytime you want: make it tomorrow please.<br /><br />Thanks Brian! As usual, this one was a winner.Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com1tag:blogger.com,1999:blog-3249014906486486160.post-64991823970640221602009-12-16T13:35:00.000-08:002009-12-16T13:57:31.128-08:00Question: GF in Disney World?I do have another tasty <span class="blsp-spelling-error" id="SPELLING_ERROR_0">GF</span> recipe post coming soon, but first I need your help.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/expressmonorail/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0CAfwxvGJecsiu5qr5BLiLF3qHi9Z1i7m_Uuf596dDSZ4uwhhyphenhyphenoLiQWl9nUIN8iStU0L6KvYDfAbPMDxNHOFJJ-ADSYmpqelBdjbuCe3RCy5dLpGYVcG6AN7e0pF1krYg8a9RMDWynw/s320/2430476513_8485095a3d_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5415955949799425346" border="0" /></a><br />I am hoping that you all can help me with suggestions for making our upcoming trip to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Disney World</span> an easy and memorable <span class="blsp-spelling-error" id="SPELLING_ERROR_2">GF</span> experience. We visit in February and I want to begin making dining reservations soon. If you have ever been there and have helpful advise, suggestions or tips, please let me know by leaving a comment.<br /><br />I have visited this website: <a href="http://allears.net/din/guestceliac.htm">http://allears.net/din/guestceliac.htm</a>. This is pretty helpful, but there is only one entry for 2009 and a few for 2007 and 2006.<br /><br />From what I have gathered, if I make reservations and indicate that I am <span class="blsp-spelling-error" id="SPELLING_ERROR_3">GF</span>, most of the sit-down dining establishments can accommodate me. Unfortunately I am going with a larger group of people that don't really want to set a schedule. As you know, spontaneous can be <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">scary</span> if you are <span class="blsp-spelling-error" id="SPELLING_ERROR_5">GF</span>.<br /><br />But, we are talking about the Magic Kingdom here. Can I be somewhat spontaneous outside of the quick service restaurants? It would be really helpful if you have any experience with just walking into a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Disney World</span> restaurant and requesting <span class="blsp-spelling-error" id="SPELLING_ERROR_7">GF</span>. Were they able to serve you something? Was it tasty?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/armadillo444/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWFxcPZi1bUnJ0-abYA6O9AzilS-QtFRCX-guEQ4XKeTzWxzOFkHxUtok4LwAK_HQeWo0nTgHtX_dH-SwcTHOjPv02L-FEcpbH0EB5-8BOFXIHUh7uZc2D33AkymMKW8melqj5v-3R7Q/s320/3387210536_0bb2ffddf1_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5415955472617549842" border="0" /></a>Thank you in advance!!Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com4tag:blogger.com,1999:blog-3249014906486486160.post-55839532978030269892009-12-04T13:14:00.000-08:002010-01-12T12:05:08.971-08:00Gluten Free Stuffed Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18cpadwulUGWNonFzyKrW_xtTFX195hKv3SRxrK17Zo56b5SeJasQF_iuZvWoRFlCLDK24u1kCx6FyyrLFJSxGs9clS79AATtYJUVhDEbdFxGyvhJoYfVMbvdgZ48wp53oYMYs14j7ms/s1600-h/IMG_5054.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18cpadwulUGWNonFzyKrW_xtTFX195hKv3SRxrK17Zo56b5SeJasQF_iuZvWoRFlCLDK24u1kCx6FyyrLFJSxGs9clS79AATtYJUVhDEbdFxGyvhJoYfVMbvdgZ48wp53oYMYs14j7ms/s320/IMG_5054.JPG" alt="" id="BLOGGER_PHOTO_ID_5411123436706383730" border="0" /></a><br />We had a fabulous Thanksgiving dinner. It was simple and somewhat traditional. Well, traditional for my family; your traditions are probably different and that is what I love about family traditions. I served a natural, free-range turkey, <a href="http://glutenfreegirl.blogspot.com/2009/11/gluten-free-gravy.html">gravy</a> (thanks for the help <a href="http://glutenfreegirl.blogspot.com/">Gluten Free Girl and Chef</a>!), mashed potatoes, and veggies (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Brussels</span> sprouts, asparagus).<br /><br />And, instead of stuffing this year, I made stuffed mushrooms. Wow! They were tasty fine! I adapted the recipe from <a href="http://www.barefootcontessa.com/">Ina <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Garten</span></a> and they were a big hit. They would be a great appetizer to take to a party this holiday season (or anytime) .<br /><br />Ina had originally marinated her mushrooms in Marsala and olive oil. She suggested that sherry would sub for the Marsala, but upon smelling my sherry, I decided that wouldn't work for my group. I used my favorite Italian vinaigrette (<a href="http://www.garlic-expressions.com/products/default.asp">Garlic Expressions Classic Vinaigrette</a>) with fantastic results. The mushrooms were tasty just with that.<br /><br />Ina also called for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">marscarpone</span> cheese which may not always be easy to find. I did use <span class="blsp-spelling-error" id="SPELLING_ERROR_3">marscarpone</span>, but you could substitute 1/2 part cream cheese + 1/2 part sour cream to get the right consistency.<br /><br /><span style="font-weight: bold;">Gluten Free Stuffed Mushrooms</span><br /><br />16-20 large white or brown mushrooms<br />1/2 C <span class="blsp-spelling-error" id="SPELLING_ERROR_4">GF</span> Italian vinaigrette (I used Garlic Lovers, but any light colored Italian would work)<br />12 oz Italian sausage (hot or sweet)<br />1/4 C minced green onions (white and green parts)<br />2 garlic cloves minced<br />1/2 to 2/3 C <span class="blsp-spelling-error" id="SPELLING_ERROR_5">GF</span> plain breadcrumbs (I toasted a piece of bread and processed it into crumbs)<br />5 oz <span class="blsp-spelling-error" id="SPELLING_ERROR_6">marscarpone</span> cheese<br />1/3 C grated Parmesan cheese<br />salt and pepper<br /><br />Preheat oven to 350 degrees F.<br /><br />Clean the mushrooms with a dry brush or paper towel (do not wash them!). Remove the stems and finely chop. Set aside.<br /><br />Place mushroom caps in a large bowl and toss with vinaigrette. Set aside to marinate.<br /><br />Saute sausage over medium heat, breaking up and crumbling until browned, about 7-10 minutes. Stir in chopped mushroom stems and saute for 2-3 minutes. Add in the garlic and green onions and continue to saute for 2-3 more minutes. Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">GF</span> breadcrumbs and stir to combine. Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">marscarpone</span> and continue cooking until it melts into the mixture, making it creamy. Remove from heat and allow the mixture to cool slightly. At this point add in the Parmesan cheese. You do this off heat so the stuffing mixture doesn't stick to the pan too much. Add salt and pepper to taste.<br /><br />Allow to cool until you are comfortable handling it for stuffing into the mushroom caps. Fill each one with as much stuffing as possible. Arrange the stuffed caps in a baking dish (I used my large lasagna pan). These should be a tight, single layer. Bake until the stuffing is browned, 35-40 <span class="blsp-spelling-error" id="SPELLING_ERROR_9">minutes</span>.<br /><br />Yummy! Enjoy!Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com3tag:blogger.com,1999:blog-3249014906486486160.post-45372929283757509662009-12-03T13:20:00.001-08:002009-12-08T14:19:38.182-08:00Gluten Free Pumpkin Spice Cake Trifle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOI_6X5NIaUUXU2jehUqN4B8zeXXviACxEC4W3DTpUXZE1ehKciHD4uXy_iSjMdqRtAhEBj50fLw33SdYDc-9ibkVErJ9F3KC9DhGTmj6QLdj6YFt6Wrn2Ebl_-lBkvgGD3LVE1X0qKpc/s1600-h/IMG_5062.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOI_6X5NIaUUXU2jehUqN4B8zeXXviACxEC4W3DTpUXZE1ehKciHD4uXy_iSjMdqRtAhEBj50fLw33SdYDc-9ibkVErJ9F3KC9DhGTmj6QLdj6YFt6Wrn2Ebl_-lBkvgGD3LVE1X0qKpc/s320/IMG_5062.JPG" alt="" id="BLOGGER_PHOTO_ID_5412992485350547186" border="0" /></a>I still haven't found a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">GF</span> pie crust that I really like. Most of them have been closer to a shortbread texture than the light and flaky crust that my mom's gluten recipe makes. So, instead of trying to make a gluten-free pie this year, I decided that our Thanksgiving dinner would be capped off with a trifle.<br /><br />I LOVE, LOVE, LOVE trifles.<br /><br />What is a trifle? Think giant parfait. It is a beautiful layered dessert usually made with custard, fruit and cake. The cake is usually soaked or coated with alcohol or juice. I have skipped this step without <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">consequence</span> if my <span class="blsp-spelling-error" id="SPELLING_ERROR_2">cake-y</span> layer is moist enough. I love the different layers of goodness that provide the mouth with a variety of flavors and textures. Trifles are incredibly flexible and can be adapted to suit just about any occasion. And they aren't particularly fussy about proportions either. Just use some of all the ingredients and make layers. You can use <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pre-made</span> puddings, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pre-made</span> cakes or cookies, boxed mixes, or make everything from scratch. It doesn't matter, the blend of the ingredients is simply heaven in a dish.<br /><br />I have never made a Thanksgiving or fall themed trifle. I immediately decided to use spice cake (I used The Gluten-Free Pantry Spice Cake & Gingerbread Mix). I also contemplated making <a href="http://www.heythattastesgood.com/2008/12/molasses-softies.html">Jill's Molasses Softies</a> because they were so good when I <a href="http://www.lifeminusgluten.com/2009/07/adopt-blogger-hey-that-tastes-good.html">reviewed</a> them. For the custard layer I waffled between a cream cheese vanilla pudding or some sort of pumpkin pie inspired layer. I ended up making a vanilla pudding recipe from scratch and adding pumpkin pie filling. It needed a but more <span class="blsp-spelling-error" id="SPELLING_ERROR_5">ummph</span> so I added a little spice and brown sugar. Now, you don't have to stand over the stove, a slave to your slow-cooking pudding. My mother always told me to stir the milk and sugar constantly while heating, but I think that was just so that I was occupied for a precious few minutes. I find that I can be a bit neglectful and just stir frequently. I have time to tend to the upcoming ingredients. But, be careful, once milk is scalded, it is done.<br /><br />The resulting trifle was simply divine. All of my guests loved it and ate it for remainder of their visit.<br /><br /><span style="font-weight: bold;">Pumpkin Spice Cake Trifle</span><br />Cake layer:<br />1 box Gluten-Free Pantry Spice Cake & Gingerbread Mix prepared according to package directions, or you can use <a href="http://www.heythattastesgood.com/2008/12/molasses-softies.html">soft ginger molasses cookies</a> or your own spice cake recipe.<br /><br />Prep this cake ahead of time so that it has enough time to cool to room temperature or colder. I like to make mine well in advance and freeze it.<br /><br />Custard layer:<br />- Fussy vanilla pudding/custard base from scratch:<br /> 1/2 cup Sugar<br /> 2 tbsp Cornstarch<br /> 1/4 tsp Salt<br /> 2 cups Milk<br /> 2 Slightly beaten egg yolks or 1 well-beaten egg<br /> 2 tbsp Butter or margarine<br /> 1 tsp Vanilla<br />-or-<br />1 large (5oz?) package Jello cook and eat Vanilla pudding (I suppose you can used instant, but I don't like the texture as well)<br /><br />1 30 oz can pumpkin pie filling (not plain pumpkin)<br />1/4 tsp ground cinnamon<br />pinch of nutmeg<br />1/4 cup packed brown sugar<br /><br />To prepare fussy custard from scratch: In a medium saucepan, combine sugar, cornstarch, and salt; add milk. Cook and stir constantly/frequently (see above) until it is thick and bubbly. At this point you want to cook and stir constantly (this time I mean it) for a couple more minutes to ensure that your cornstarch is cooked. Otherwise your pudding can taste pasty. Remove from heat and allow to cool for 2 minutes.<br />Add the warm mixture into the eggs by <a href="http://www.ehow.com/how_5123161_successfully-temper-egg.html">tempering</a>; add a small amount of hot mixture into eggs stirring constantly then add this mixture to the remaining hot milk and sugar. Cook and stir 2 minutes more. Remove from heat; add butter and vanilla.<br /><br />-or-make the Jello pudding and follow the directions<br /><br />To your pudding add the pumpkin, spices and brown sugar. Mix well. Set aside.<br /><br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Additional</span> layers:<br />1 pint whipping cream<br />2 tsp vanilla<br />2 Tbs powdered sugar<br />Pamela's gingersnap cookies, crumbled.<br /><br />In a chilled bowl mix the whipping cream, vanilla and powdered sugar. Whip until the cream forms stiff peaks. It is important that the cream is fairly stiff (but not made into butter) so that it will not separate or collapse when layered in the trifle.<br /><br />Put it all together:<br />I have a beautiful glass trifle bowl that has deep, upright sides and a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">pedestal</span>, but you can make this in any larger bowl.<br /><br />Cut the cake or break the cookies into 1-2 inch pieces. Put half of the pieces into the bottom of your bowl. If you wanted to add alcohol, I would suggest sprinkling the spice cake with 2-3 Tbs dark rum at this point. Next, add half of the custard mixture right on top of the cake, then cover that layer with half of the whipped cream. Repeat the layers: cake, custard, whipped cream. Cover and allow to rest/marry/soak, whatever as long as you can, even overnight is fine.<br /><br />Just before serving, sprinkle with crumbled gingersnap cookies. Serve with a very large spoon and try to dig all the way down to the bottom layer.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Sooo</span> divine!<br /><br /><br /><br /><br /><br /><br /><br /><br />Preparation<br />In saucepan, blend sugar, cornstarch, and salt; add milk. Cook and stir over medium heat til thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.<br /><br />Stir small amount of hot mixture into yolks (or beaten egg); return to hot mixture; cook and stir 2 minutes more. Remove from heat; add butter and vanilla.Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com0tag:blogger.com,1999:blog-3249014906486486160.post-64232474209152767162009-12-03T09:29:00.000-08:002009-12-03T09:57:50.046-08:00Adopt A Blogger-November<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzbZlOPiaa08GlX_IqgXeeUk4I9RHv3oR30QbQurOg4SE4O8P10vJN9WSJs_HYI0FM7QgZLQMlyZeEOFvt4rGJsku-d3YNX9jJixQMC7-t8DpgTh_Zf7U2vrRSZSKGqO6XLk_O4HLGa8/s1600-h/IMG_5023.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzbZlOPiaa08GlX_IqgXeeUk4I9RHv3oR30QbQurOg4SE4O8P10vJN9WSJs_HYI0FM7QgZLQMlyZeEOFvt4rGJsku-d3YNX9jJixQMC7-t8DpgTh_Zf7U2vrRSZSKGqO6XLk_O4HLGa8/s320/IMG_5023.JPG" alt="" id="BLOGGER_PHOTO_ID_5411068768558126594" border="0" /></a><br />This month's edition of <a href="http://www.bookofyum.com/blog/adopt-a-gluten-free-blogger-december-edition-4271.html">Adopt A Gluten-Free Blogger, hosted by Sea at Book of Yum</a> was supposed to be suitable for a Thanksgiving menu. I struggled with this one and ended up deciding to make the <a href="http://www.glutenfreehomemaker.com/2008/11/potato-chowder.html">Potato Chowder</a> recipe from Linda at <a href="http://www.glutenfreehomemaker.com/">The Gluten Free Homemaker</a>.<br /><br />What? You don't serve <a href="http://www.glutenfreehomemaker.com/2008/11/potato-chowder.html">Potato Chowder</a> as a side dish to your traditional turkey? Neither do I, but I usually have plenty of unused potatoes left over. You know I can't resist buying that 5lb bag; it is more cost effective. Problem is, the rest of my family members are not potato lovers. What is a cook to do? Easy, make <a href="http://www.glutenfreehomemaker.com/2008/11/potato-chowder.html">Potato Chowder</a>.<br /><br />Linda's recipe was simple and straightforward. One needs simple after the frenzied cooking that comes with hosting Thanksgiving dinner. I followed her recipe exactly, but some things were open to interpretation. She lists bulk sausage; I used bulk sweet Italian sausage. Her potatoes were listed simply as potatoes, so I chose to use my extra Yukon Golds.<br /><br />The chowder was simple to make and I did it while multi-tasking. I was making several other dishes for dinners and lunches at the same time. Perhaps that is why I over smashed my potatoes. I just kept breaking them up and before I knew it, I had almost pureed them by hand. It would be great therapy if you have some aggression to work out.<br /><br />The end result was fairly tasty. I think next time I was break up my potatoes a bit less. A few chunks of potatoes would have been nice. I think the Yukon Gold's were a touch too sweet. Perhaps those starchy, high-glycemic index Russets would be better. Or, if I had used hot Italian sausage. I ended up adding a touch of cayenne pepper to counter the sweet from the potatoes and the result was great.<br /><br />But, I couldn't leave well enough alone. I cooked, tasted, photographed and reviewed by following the recipe as published by Linda. Then I added Italian Kale. I love finding ways to get extra veggies "for free." I didn't mind the addition, it gave it more texture and was vaguely reminiscent of the Zuppa Toscana I miss so much from Olive Garden. Not quite the same, but similar. Maybe, someday, I will try to adapt a copy cat recipe for that.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmfCKFyi9QMitu5-ObwSIGkF4_QdqDQx6QhNObRnM8SocZFJhaGPFi_dLoMt1HOUZ4rU0RTRVAZNmOE82LMop5XcdbdEIe6hbtloDh9JLfE9y_rsmmu2CAMItUTlzcsWTYjsizdn0UYk/s1600-h/IMG_5034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmfCKFyi9QMitu5-ObwSIGkF4_QdqDQx6QhNObRnM8SocZFJhaGPFi_dLoMt1HOUZ4rU0RTRVAZNmOE82LMop5XcdbdEIe6hbtloDh9JLfE9y_rsmmu2CAMItUTlzcsWTYjsizdn0UYk/s320/IMG_5034.JPG" alt="" id="BLOGGER_PHOTO_ID_5411069312817322882" border="0" /></a>PS I know my pics are a bit off in color. My soup is quite yellow, partly due to the Yukon Golds, but also because I couldn't remember how to change the white balance on the camera I used. I found instructions and hope to have better pics next time!Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com2tag:blogger.com,1999:blog-3249014906486486160.post-83913935852941720692009-11-19T13:33:00.000-08:002010-01-12T12:04:46.766-08:00Amazing Avacado Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKOev5iDolaTdzPLLKxErfpC2AKb71SpIcH04wPzmEJn-vDhoprti4Jn9RqC4bYVgyAMMLJoNYQvohCQmGQNCIrx42x0myyqSFPAvcpaheFQ2aw0Y3pTfbgscexRQk8UolI4plp1rKAQ/s1600/IMG_5019.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKOev5iDolaTdzPLLKxErfpC2AKb71SpIcH04wPzmEJn-vDhoprti4Jn9RqC4bYVgyAMMLJoNYQvohCQmGQNCIrx42x0myyqSFPAvcpaheFQ2aw0Y3pTfbgscexRQk8UolI4plp1rKAQ/s400/IMG_5019.JPG" alt="" id="BLOGGER_PHOTO_ID_5405933771215640530" border="0" /></a><br />This dip is soooo delicious. Amongst my friends it is known as THE Dip or Da Dip.<br /><br />Every time I take it to a party I make a triple batch and it always disappears. It is sort of like guacamole...but not. Think guacamole with a Mediterranean make-over. It has the earthy creaminess from the avocados, an acidic tang from the tomatoes and vinegar, a salty-sour note from the feta, zip from the onion and garlic and a final harmonious note from the oregano.<br /><br />I used to enjoy it with pita chips, but it is equally good with corn chips. Make some for your next holiday event and watch everyone swooon.<br /><br />This recipe is for a single batch and I have to laugh because a) I haven't followed the recipe in ages as it is memorized and b) I always double or triple this amount.<br /><br /><span style="font-weight: bold;"><br /><br />The Dip</span><br /><br />1 avocado, diced<br />2 Roma tomatoes diced (any low-juice tomato will work)<br />1/4 C chopped purple onion<br />1 clove of garlic, minced<br />1 Tbsp minced fresh oregano or 1 tsp dried<br />1 Tbsp olive oil<br />1/2 tbsp red wine vinegar<br />2 oz. crumbled feta<br /><br />Put it all together!!! Have your bag of chips handy because now you need to adjust for taste. This is the hard part: taste, adjust, taste, adjust (you get the idea). I frequently find myself adding a little more vinegar. I don't find this needs salt as it gets plenty from the feta.<br /><br />If you prefer your avocado chunky, be very gentle when mixing. If you want more of a guacamole consistency, stir with reckless abandon. :)<br /><br />Enjoy!Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com1tag:blogger.com,1999:blog-3249014906486486160.post-29701404275475651742009-11-13T08:45:00.000-08:002010-01-12T12:04:32.369-08:00Gluten Free and easy: Ham and Egg Cups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWZ4X-VBT8Ev2gc72xUqGdWyfmjUkts4HDLY7Y9bxbXHm8XSd_trz3u-QjlpSvsB3W67dh8FP3tiKFfJR0aAnVxdDyRpgmlATrvHFHNTTRBOfCS-Yxufm2oduv6BpghyphenhyphenHT2vV2EPOaks/s1600-h/IMG_4600.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWZ4X-VBT8Ev2gc72xUqGdWyfmjUkts4HDLY7Y9bxbXHm8XSd_trz3u-QjlpSvsB3W67dh8FP3tiKFfJR0aAnVxdDyRpgmlATrvHFHNTTRBOfCS-Yxufm2oduv6BpghyphenhyphenHT2vV2EPOaks/s320/IMG_4600.jpg" alt="" id="BLOGGER_PHOTO_ID_5372258457868799442" border="0" /></a><br />Super Easy.<br />+<br />Fast prep<br />+<br />good taste<br />=<br />Winner in my house!<br /><br /><br />Seriously, this is easy. I can't remember where I originally got the recipe, but it was something like Gourmet Magazine. They presented it as a fancy breakfast or brunch for Father's Day or Easter. Don't let that fool you, it is easy.<br /><br /><span style="font-weight: bold;">Ham and Egg Cups</span><br />1 pkg <span class="blsp-spelling-error" id="SPELLING_ERROR_0">GF</span> ham (I use <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Applegate</span> Farms Black Forest Ham)<br />eggs<br />shredded cheese (cheddar, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">swiss</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gouda</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">gruyere</span>)<br />salt and pepper, to taste<br />butter or cooking spray for muffin tin<br /><br />Preheat oven to 400 degrees. Lightly coat the muffin tins with cooking spray or butter. This is a must unless you have non-stick muffin pans. Egg always leaks out of the ham "cups" and is hard to remove if you don't grease things up.<br /><br />Line the cups with the ham. This can be a bit tricky. I basically take the oval of ham and make a crease in the middle of one edge. Then I put it into the cup and fold the ham as needed so that it lines the pan. See picture.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYVW4O83kOnX8QiI6Hh1GZESLs6ky5OFrOVJoAJahkWqG8zXTlm79NghNXAPzVZ-occC3XAKo6Ov_vsf9oqx3t90rjY_31iqfrl8McXO8vuCPWbX0_SUCEfvRuaFDJAGniqvF40e81EI/s1600-h/IMG_4983.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYVW4O83kOnX8QiI6Hh1GZESLs6ky5OFrOVJoAJahkWqG8zXTlm79NghNXAPzVZ-occC3XAKo6Ov_vsf9oqx3t90rjY_31iqfrl8McXO8vuCPWbX0_SUCEfvRuaFDJAGniqvF40e81EI/s320/IMG_4983.JPG" alt="" id="BLOGGER_PHOTO_ID_5403367797928667714" border="0" /></a>Add a pinch of cheese to each ham cup, then one egg. If you are brave you can crack the egg and drop it directly into the ham cup. I have had one too many pieces of shell get into the works when I do it this way. Believe me, you don't want to try to fish out a small piece of shell from amongst the shredded cheese and the ham; messy! I break each egg into a small bowl or measuring cup and then pour it from there into the ham cup. Optional: I like to break up the yolk a little bit with fork. This distributes it a little more evenly and seems to make it cook faster. If you prefer to have a runny yolk when you cut into the eggs, don't do this step.<br /><br />Sprinkle a little pepper and salt if needed. I don't add salt because the ham is plenty salty for me.<br /><br />Put into the oven on the middle rack, if cooking one muffin pan. Cook for 15-20 min depending on how firm you prefer your eggs. I cook these until the eggs are solid; they don't jiggle when the pan is shaken. If you prefer softer eggs you stop at 15 min or even earlier. My family is not fond of runny eggs so I must eliminate the jiggle.<br /><br />To remove the ham and egg cups from the pan I recommend running a butter knife around them, between the ham and the pan. This loosens them up and makes them easy to remove.<br /><br />Makes 7 ham and egg cups (or at least that is how many slices of ham are usually in one package of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Applegate</span> Farms Ham).<br /><br />Enjoy!<br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPM2ah2bwZXH7TROaBWSC-j0U_hIYtEzNm-xY8n_WMVe49LWutU5848IngisgwdfHK5HF3QIUGd-gMYxPhIEgpah5puXJkb55rbftRm01rQAIDjjGE4dPxQsh9wwFq46Cyww4A-kgaiE/s1600-h/IMG_4594.jpg"><br /></a>Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com0tag:blogger.com,1999:blog-3249014906486486160.post-33991637883443764712009-11-11T20:25:00.000-08:002010-01-12T12:03:57.790-08:00Walnut Spread for Veggies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfnK9vihbetSVtWrqto2wh6iY_8VNPFyyRkSqOfCEtNgN5H28WAXX0mFOt4f3SwhJ-17qjZ0CLLFxiSoxXcd_RWlM80jr-Rc_HWMXZaGKrW-aKz_ynY-qdu3ySj5PrclWQYXEQFNkF28/s1600-h/IMG_4988.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfnK9vihbetSVtWrqto2wh6iY_8VNPFyyRkSqOfCEtNgN5H28WAXX0mFOt4f3SwhJ-17qjZ0CLLFxiSoxXcd_RWlM80jr-Rc_HWMXZaGKrW-aKz_ynY-qdu3ySj5PrclWQYXEQFNkF28/s320/IMG_4988.JPG" alt="" id="BLOGGER_PHOTO_ID_5402940594140595586" border="0" /></a>With the holidays coming I have started thinking of the dips I will be taking to all the parties and gatherings. In the next few entries I will share recipes for a couple of bean dips that work really well with veggies and an amazing avocado number that always disappears.<br /><br />In this post I have included the recipe for a walnut bean spread made with fresh basil. It is so delicious and it is vegan. It is a great dip to bring to a party with a tray of veggie sticks (be sure to label that it contains walnuts). I use it regularly with veggie sticks. I don't love veggies; I eat them because I am an adult and I should. This dip even makes some of my least favorite raw veggies tasty.<br /><br /><span style="font-weight: bold;"><br /><br />Walnut Spread</span><br />1 14.5 oz can garbanzo beans (chickpeas)<br />1 C chopped walnuts<br />1 C lightly packed fresh basil leaves (fresh is crucial)<br />1/4 C olive oil<br />2 Tbsp lemon juice<br />1/4 tsp ea salt and pepper<br /><br />Drain beans, reserving liquid. In food processor, combine 1/4 C bean liquid with remaining ingredients. Cover and process, scraping down sides and adding liquid as needed to make a smooth mixture. Store in refrigerator 4-5 days (I have kept it for almost 2 weeks as walnuts are a natural preservative).<br /><br />Yields approximately 2 Cups.<br /><br /><br /><br />I am certain you can substitute another nut for the walnuts. I love walnuts and I grew up with close family friends that owned nut orchards. I spent many long summer days playing in the orchards as a child. I have never tried to sub the walnuts because the flavors in the recipe blend so well together; the walnuts do not take over. I look forward to hearing about the results if you try something else.Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com0tag:blogger.com,1999:blog-3249014906486486160.post-27994300234108192032009-11-04T10:17:00.000-08:002010-01-12T12:03:33.316-08:00Frosted Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqgh7PjVVk17bqPUK8dVh7c-eh9mFXSO7SHFG8d8EgxqFGoW6Ct3lCCbivfismwSFzpUoR8cx_csMP1JPek63p-3KjSIWfc9YlhIpx8MIPWc1bpO6uBbaWBJ6XzocaNeptejBTRhRCQo/s1600-h/IMG_4972.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqgh7PjVVk17bqPUK8dVh7c-eh9mFXSO7SHFG8d8EgxqFGoW6Ct3lCCbivfismwSFzpUoR8cx_csMP1JPek63p-3KjSIWfc9YlhIpx8MIPWc1bpO6uBbaWBJ6XzocaNeptejBTRhRCQo/s320/IMG_4972.JPG" alt="" id="BLOGGER_PHOTO_ID_5400313410640065554" border="0" /></a>You just have to try these! They are incredibly easy to make for a very impressive dish. I experienced these at a cocktail party and it took tomatoes to a whole new level of yummy for me.<br /><br />Most cooks know that a little sugar can really enhance tomatoes by neutralizing their acidity and enhancing their natural sweetness. Salt on tomatoes is pure heaven. Combine the two and make that an herbal salt blend and you have an amazing taste experience.<br /><br />Are you ready for the recipe?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5R_Z3u32QXveHjt4BM-sZBJOSkmabGEXBGK4fHFYox9FVxR9EbGMzz5B5TM786Uh2uf1KPXr1cTXkRxHDLZnupQrJQywb5xeDihoWwkcAjIg1-KOHwMg4NShFH0kELabyhs4u-3DMaI/s1600-h/IMG_4977.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5R_Z3u32QXveHjt4BM-sZBJOSkmabGEXBGK4fHFYox9FVxR9EbGMzz5B5TM786Uh2uf1KPXr1cTXkRxHDLZnupQrJQywb5xeDihoWwkcAjIg1-KOHwMg4NShFH0kELabyhs4u-3DMaI/s200/IMG_4977.JPG" alt="" id="BLOGGER_PHOTO_ID_5400312628458105378" border="0" /></a><br /><span style="font-weight: bold;">Frosted Tomatoes</span><br /><br />1 pint cherry or grape tomatoes<br />2 Tbsp sugar (yes, granulated sugar)<br />2 Tbsp Jane's <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Krazy</span> Mixed-Up Salt<br /><br />Mix the sugar and salt in a small bowl. Rinse the tomatoes and put into a medium bowl. While the tomatoes are still moist, sprinkle the sugar and salt over them. Toss a few times to coat. Spread on a cookie sheet, piece of parchment, a platter, whatever you have to spread them out so they can dry. The sugar and salt stick better this way. Serve with toothpicks if you are having them as an <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hors</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">d'oeuvre</span>.<br /><br />And yes, Jane's is gluten-free. I contacted the company to verify.<br /><br />Enjoy!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoY_U3_AA3xLKCIDJIeGfJoA3xwsBAvKZt-CzpBd_nMJsvzxN0H_3iKR2pjBfC5jmREPpyxOBAeJLD_LpLwUp7nodHnip8hCOQeQhEMfRvd5wQC6_6qzZ3TjBfnG56kKYEFECuPfYHPo/s1600-h/IMG_4976_2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQoY_U3_AA3xLKCIDJIeGfJoA3xwsBAvKZt-CzpBd_nMJsvzxN0H_3iKR2pjBfC5jmREPpyxOBAeJLD_LpLwUp7nodHnip8hCOQeQhEMfRvd5wQC6_6qzZ3TjBfnG56kKYEFECuPfYHPo/s320/IMG_4976_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5400313252494232562" border="0" /></a>Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com2tag:blogger.com,1999:blog-3249014906486486160.post-31954337925802472872009-10-28T11:42:00.001-07:002009-10-28T12:34:52.495-07:00Swine flu be gone!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.flickr.com/photos/bradjward/2084882839/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjro8X0AgUUXqOFuBivOcy854eiUIFv5nX3muSUthSuF9E5vpDaWKCogmonfEiK6puhR7n7ysbDsaHH-E_Tv7QMItglFOWxaUC_eL_7yViIq774oyspIaibANI64eoydxP1HYYnvbEcKvU/s320/pigs.jpg" alt="" id="BLOGGER_PHOTO_ID_5397723225872556242" border="0" /></a><br /><span style="font-size:78%;">photo by <a href="http://www.flickr.com/photos/bradjward/">bradjward</a></span><br /></div><br />Oh H1N1, you swine, you! You snuck into my house disguised as a chest cold on the innocent mouth and nose of my husband. You were so benign in he, your first victim, that we didn't suspect it was you. Not a temperature was taken. A brow was raised at the depth of his cough, but H1N1, we thought we were safe from you. He was able to go to work and function as normal. He was fine in days. We thought we were safe. <br /><br />We held a fabulous goodbye party for a dear coworker. Thirty people, a handful of them children, came to our house to celebrate her work and wish her well in her new adventure. All the while, H1N1, you lurked in the nasal passages of my son and the bronchial tubes of my chest. We had no symptoms, yet you were there, shedding your reproductions with our every breath. How many innocent victims did you attack that evening? Everyone was exposed.<br /><br />You didn't unveil your true nature until the day after the party. You unleashed your fury on my young son. The morning after the party he awoke with the terrible fever you wrought. His body pained him, his nose overflowed, his cough was deep and terrible. Hours later your vengeance hit me like a big rig truck. I was down and down hard. <br /><br />Fearing secondary complications we secured a Tamiflu prescription for young C and began fighting you as soon as we could. The next day your powers began to wane in him, but you were still fighting the battle. By the second day of the prescription is was clear that C was going to win the battle and you, Swiney, were going to lose! Ha! What a mighty rapier Tamiflu was! C's fever was gone and his symptoms cleared. We waited 24 hours so your evil minions would not spread and then we took him to his daycare today. What a victory for C!<br /><br />I was not so lucky. The sword of Tamiflu was not awarded to me. I had to battle your vileness on my own. But battle I did. The aches were severe; a simple touch caused much pain. Sleep avoided the entire scene leaving me restless and weary. My nose it ran like a river, my sinuses inflamed and my glands were swollen and painful. My head felt as if it would explode. And even with my best weapons, ibuprofen and the real sudafed, you seemed to win battle after battle. My fever stayed high (102) and the pains remained. I could do nothing to help myself, let alone my sweet, sick C.<br /><br />Luckily my DH was able to take time off of work to help us at home. Thank you Love. You are the best!<br /><br />And today things are looking better. Although your minions may be powerful, they lack stamina. The tide has begun to turn, the symptoms are dissipating and I am starting the win the battles. <br /><br />Please don't get this awful flu. My DD, E, has escaped thus far. Or, if you do, may you get it mildly, like my DH.<br /><br />I will be back soon. I just need to rest.<br /><br />AmyAmyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com2tag:blogger.com,1999:blog-3249014906486486160.post-59658975137429178422009-10-19T16:38:00.000-07:002009-10-19T17:10:54.922-07:00SPOOKY Halloween BannerWhile this blog is primarily about my gluten free life, I never intended that to be its exclusive purpose. Occasionally I will share some other fun stuff too. Like this Halloween banner that I made to decorate our mantle.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLeo0aneoBb_cCfZ-TVXNfeSGIPBwncWysZ7IsFygkvztK3JWP5Fv-INtg67mDchjw94ohI6SF-qh4ErmOyKLmFqCJditR2w6U-aC9dEeAg_kcMxoGOvrBs0r0_VjHfTX0jXtQaxtRpw/s1600-h/IMG_4865.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLeo0aneoBb_cCfZ-TVXNfeSGIPBwncWysZ7IsFygkvztK3JWP5Fv-INtg67mDchjw94ohI6SF-qh4ErmOyKLmFqCJditR2w6U-aC9dEeAg_kcMxoGOvrBs0r0_VjHfTX0jXtQaxtRpw/s400/IMG_4865.JPG" alt="" id="BLOGGER_PHOTO_ID_5394465061525662754" border="0" /></a><br /><br />Another BIG part of my life is as a papercrafter. While I primarily scrapbook, I also enjoy making cards and decorative items for my home.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik86gGH-JOrUA4GmIvX-dQsavKX-ofOgr2QorpVwZOYVbqIsMN882S9-SbSSBTbaPscb-nkmC-aKmBJkO8uHOX9VNnE6S2zwUQ5RCq9Wu2JJ0WWx6kSIPrtM6ge_Ys2lvYkLPDNnGixBI/s1600-h/IMG_4867.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik86gGH-JOrUA4GmIvX-dQsavKX-ofOgr2QorpVwZOYVbqIsMN882S9-SbSSBTbaPscb-nkmC-aKmBJkO8uHOX9VNnE6S2zwUQ5RCq9Wu2JJ0WWx6kSIPrtM6ge_Ys2lvYkLPDNnGixBI/s320/IMG_4867.JPG" alt="" id="BLOGGER_PHOTO_ID_5394465144204613106" border="0" /></a><br />I was inspired by a similar banner in the <a href="http://www.blogger.com/www.scrapbooktrendsmag.com/">Scrapbook Trends</a> 2009 Holiday Book. You can view the project and download instructions at their <a href="http://northridgemedia.net/blogs/scrapbooktrends/?p=735">blog</a>.<br /><br />I did my Halloween banner by looking at the picture in the publication. First I started with 6 pennant shaped chipboard shapes that I traced from a stencil made by my very creative <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqcQ3VbsP6A2PVwuvaXHIK64PmCYUty8douJTjyoKkzBRSZ8-VqEhiKhAnMhqDdhCsW6VeZ5oneKs6MfkhPuXpRTKsGlPTanxp7LLJIlpnQTcON4byA54ZSqjwTnYlyB4w7t3ukrwMmA/s1600-h/IMG_4868.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqcQ3VbsP6A2PVwuvaXHIK64PmCYUty8douJTjyoKkzBRSZ8-VqEhiKhAnMhqDdhCsW6VeZ5oneKs6MfkhPuXpRTKsGlPTanxp7LLJIlpnQTcON4byA54ZSqjwTnYlyB4w7t3ukrwMmA/s320/IMG_4868.JPG" alt="" id="BLOGGER_PHOTO_ID_5394465207537339650" border="0" /></a>friend <a href="http://kismetart.typepad.com/kismet_art/">Kim</a>. I think she got her shape by dissembling a Maya Road chipboard album that is no longer available. You can make one yourself by drawing a triangle and giving it a scalloped edge.<br /><br />Next I covered each one in Halloween colored paper from various suppliers. I added bling to the edges by running a bead of <a href="http://www.rangerink.com/products/prod_decorativeglue_stickles.htm">Stickles</a> around each pennant. I then decorated each one with <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvCBnNvy7_Lru654lbzrBvURZnRKh_aw_52hv-FQUSsRbYoyKzLWb5OnAnOvfRkivqfGNWzkjzJxAK67m18ZlFARhWB77Dlp9FLx0B50bKpbVrfVAFzCuAp4M7dX9rb3Heg5jg9oB36A/s1600-h/IMG_4869.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvCBnNvy7_Lru654lbzrBvURZnRKh_aw_52hv-FQUSsRbYoyKzLWb5OnAnOvfRkivqfGNWzkjzJxAK67m18ZlFARhWB77Dlp9FLx0B50bKpbVrfVAFzCuAp4M7dX9rb3Heg5jg9oB36A/s320/IMG_4869.JPG" alt="" id="BLOGGER_PHOTO_ID_5394465287687609538" border="0" /></a><span style="font-weight: bold;">lots</span> of Halloween stickers, ephemera, embellishments, etc. You might say I over-decorated, but I let myself go and have fun with this project. I wanted it to be a little over the top.<br /><br />Finally, I took some chipboard letters, painted them black and <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggqwA0vlyuKoTEaHU10E8ycQLZeS7feTrDNzBVQGuKnu4IBav6Sf_as-HKr_u5toPMC2XpdrAzIopFpHUqgEOQ08ZAlPaABYOg4CkzRUs9z5U61I2bsJ9MSIWRVkFQ7-nwAy-uFZspiE/s1600-h/IMG_4870.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggqwA0vlyuKoTEaHU10E8ycQLZeS7feTrDNzBVQGuKnu4IBav6Sf_as-HKr_u5toPMC2XpdrAzIopFpHUqgEOQ08ZAlPaABYOg4CkzRUs9z5U61I2bsJ9MSIWRVkFQ7-nwAy-uFZspiE/s320/IMG_4870.JPG" alt="" id="BLOGGER_PHOTO_ID_5394465362695384050" border="0" /></a>glittered them with some<a href="http://www.michaels.com/art/online/displayProductPage?productNum=pc0898"> Martha Stewart Black glitter</a>. I strung the letter pennants together by putting them on a piece of black ric-rac. Halloween ribbons tied between each letter banner added the finishing touch. Very spooky, don't you think?<br /><br />Here is each letter close up. I apologize for the f<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh435r2MUnIFX61hgJweeddqSWd3MjC7SmeBOChRoHzchxr8X_fLe1KPsb_WQ75LtagCGO_jnjYxHvDEmXgORK4rMHLdFtWlolyKaDI4KXzdg0NhnbZGazz8Bq-E9vesnV0bDMGrz9ODd4/s1600-h/IMG_4871.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh435r2MUnIFX61hgJweeddqSWd3MjC7SmeBOChRoHzchxr8X_fLe1KPsb_WQ75LtagCGO_jnjYxHvDEmXgORK4rMHLdFtWlolyKaDI4KXzdg0NhnbZGazz8Bq-E9vesnV0bDMGrz9ODd4/s320/IMG_4871.JPG" alt="" id="BLOGGER_PHOTO_ID_5394465426416794626" border="0" /></a>lash burn-out in some of them. My mantle is poorly lit for good pics without a flash. Also, in real life, they are VERY sparkly. That doesn't come through in these photos. Sigh.<br /><br />Happy Halloween!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dzrIIgeFsGGzG6jgt2UYnsXyZFZ6RvujuBfZIGtYnkcv23pljcw8rLVT_lIQBlEGPEWQmCzBNpvr0XaEH65Jo2RpU-JuZwwbPNSI7P-BzA2Vk7m9yXqXmQ1c4FWxgSxrOQERsNnP4e4/s1600-h/IMG_4872.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dzrIIgeFsGGzG6jgt2UYnsXyZFZ6RvujuBfZIGtYnkcv23pljcw8rLVT_lIQBlEGPEWQmCzBNpvr0XaEH65Jo2RpU-JuZwwbPNSI7P-BzA2Vk7m9yXqXmQ1c4FWxgSxrOQERsNnP4e4/s320/IMG_4872.JPG" alt="" id="BLOGGER_PHOTO_ID_5394465493913493202" border="0" /></a>Amyhttp://www.blogger.com/profile/04376849455762774391noreply@blogger.com1