Nutella Cookies

I had an incident while baking with Nutella a few years ago.  It was actually on a Superbowl Sunday.  This was well before I was gluten free, and I was making some kind of banana Nutella brownie swirl thing.  Well, brown sugar was an ingredient, but mine was all hard and wouldn't pack.  So, I put a bunch of it into a plastic measuring cup, and microwaved (on what I thought was a low power) for about 30 seconds to get it to soften up.  When I took it out, I pushed the sugar down with my finger.  Turns out, I had not microwaved on low, and all the sugar underneath the top layer had turned into MAGMA.  Which if course, oozed out, stuck to my finger and burned it so badly that when I went to the health center on campus Monday, I was told I was so lucky that I hadn't lost that part of the finger.  Don't think I didn't finish making the brownies or go to the Superbowl party though.  And, if I remember correctly, my surrogate favorite team (the Green Bay Packers) won that year.  Despite the Packers' triumphant win, somehow, I haven't baked with Nutella since then.  I don't think it was a conscious effort, but it's definitely silly, mostly because Nutella is amazing.  You know what else is good, and might also be good in these cookies?  The flavored Nutella-esque swirl creations that they sell at World Market.

They also have banana chocolate, and sometimes, strawberry chocolate.  I think those would be equally good in this recipe.  Anyway. . . 

You guys, these are CHEWY.  Yes.  A gluten free cookie that is CHEWY.

Not:

or

No, it's the mouthfeel that you MISS a lot when you go gluten free.  I've always liked things that were chewy.  I love gummy candies, licorice, and even used to beg my mother to make my cream of wheat with "chewy lumps" (which, she could always do better than anyone else in the world).  But, since going gluten free, my chewy moments have been few and far between.  So, this cookie?  Really does it for me in both flavor, and chew departments.

Nutella Cookies from Gluten Free on a Shoestring

1 c. (140 g.) high-quality all-purpose gluten free flour (more on this below)

1/2 tsp. xanthan gum (if your brand has it already, skip this)

1/4 tsp. baking soda

1/8 tsp. kosher salt

1/4 c. white sugar

1/2 c. packed light brown sugar

2 tbsp. unsalted butter

4 tbsp. Nutella

1 ounce semi-sweet chocolate, roughly chopped (I used 1 ounce chocolate chips, I lived to tell the tale)

1 tsp. vanilla extract

1 extra-large egg, room temp, lightly beaten

1.  Preheat oven to 325.  Line baking sheets with parchment paper.

2.  Mix flour, xanthan gum (if not omitting), baking soda, salt, white and light brown sugar in a bowl.  Make sure to eliminate any lumps in brown sugar (I crushed some of the particularly stubborn pellets with my fingers).

3.  In a small sauce pan on low heat, melt butter and Nutella until smooth.  Remove from heat and add chocolate.  Mix until mixture is smooth.  Add vanilla extract and stir.

4.  Pour chocolate mixture into dry ingredients.  Mix to combine (this will seem very crumbly).  Add the egg and mix.  The mix will still seem crumbly, but will come together.  Knead the dough until smooth.

5.  Pull off a small piece of dough (Nicole says about 1 inch in diameter or about 30 g).  Roll it tightly into a ball, then flatten between your hands into a disk.  Place dough disks on lined baking sheets about 2 inches apart.  

6.  Bake on center rack for about 9 minutes until spread and slightly cracked on top.  

7.  Remove sheet pan from oven, and allow cookies to cool on pan before removing to rack.

I really love these cookies.  I really love Gluten-Free on a Shoestring.  I'll be honest with you, I'm going to be making a lot of Nicole's recipes.  Not just because they all look delicious, but because I've had some success with her recipes and flour blends.  I made these cookies (and will be making most things) with the Better than Cup4Cup flour.  Using that blend has really helped me feel successful as a baker again, which I really wasn't sure was going to happen.  I have been really apprehensive about getting back into baking, and so I started with mixes, and flourless recipes.  But, seeing how well this particular blend works has given me a bit more confidence about pursuing some more adventurous recipes!

Peanut Butter Chocolate Chip Cookies

I really enjoy baking.  I have been a gluten-full baker for quite awhile, and I've always specialized in cookies and cold pies.  Fruit pies (particularly apple) have always been an Achilles heel for me, but I still love to try.  Plenty of sweet things that are naturally gluten free like candy or fudge, but cookies, cakes, and pies often require gluten free flours.  The other gluten free cookies I've made don't require flour, and neither do these.  So if you're a little nervous about using gluten free flour blends, but you still want something that you and gluten-full friends can eat, this is a great recipe.

Peanut butter cookies are one of my favorites.  Sometimes, the classics are the best.  There's a place in the world for Guiness cupcakes with a Bailey's whipped cream frosting.  There is.  But sometimes, you just want a peanut butter cookie.  Simple and sweet.  The gluten-full recipe for peanut butter cookies is pretty simple, white sugar, brown sugar, flour, baking soda, baking powder, vanilla, peanut butter, butter and egg.  This recipe is only slightly more simplified.  If you're taking baby steps into gluten-free baking, this is a great starting point.

Peanut Butter Chocolate Chip Cookies
1 c. creamy peanut butter
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. chocolate chips
1 large egg
1 tsp. vanilla (optional, but I used it, and would recommend it)

1.  Preheat oven to 350F.

2.  Combine all the ingredients in a bowl and stir with a wooden spoon.

3.  Place hand-rolled tablespoon sized dough balls on a parchment lined baking sheet, one inch apart

4.  Using a fork with tines dipped in sugar, press dough balls down in criss-cross pattern.

5.  Bake on center rack for approximately 10 minutes.

6.  Cool cookies on sheet before removing to rack.

Crispy edged, sweet/salty goodness that even gluten-full eaters will enjoy!  I will be working on a flour-blend version of these cookies that looks more like a traditional peanut butter cookie, so stay tuned.  I've found what I think is a fantastic flour blend, and I want to give it a try, but we've got to eat these lovelies first!

Homemade Pizza That Didn't Suck!

On my never-ending quest to make delicious, homemade, gluten free pizza, I've tried another recipe.  And the results were not just palatable, but enjoyable.  Now, is it as good as my go-to takeout pizza from Slices?  No.  No, it's not that good.  But, I think I'm getting closer.  Anyone who is GF who doesn't read Gluten Free on a Shoestring, don't wait anymore. . . go.  Read the blog, buy the books, drool over the recipes and pictures.  It's a great site.  I had been really apprehensive about doing my own gluten free flour blends.  But, I figure I'm going to have to do it eventually, why wait?

So I tried the Better Batter flour blend hack that is on Gluten Free on a Shoestring for my pizza dough.  It's a combination of brown rice, white rice, tapioca, and potato flours with potato starch, xanthan gum and pectin.   The resulting dough was surprisingly not sticky.  If you've ever made gluten free pizza dough from a kit, you may have flashbacks from oiling the pan, oiling your hands and trying to spread an oozy, sticky dough around the pan, hoping that eventually it would be something edible.  Well, this is a lot more like working with gluten-full dough.  What I think will really help me in the future is to regrind my brown rice flour.  I buy mine from Whole Foods, and it's a little grainy.  I need to use our coffee grinder, food processor or blender to see if I can get it down to a finer texture.  I also want to try the Cup 4 Cup blend that Nicole has on gluten free on a shoestring, because I think the resulting dough may be a little lighter.

My pizza was tasty, but the texture was a little dense.  It certainly was not unpleasant, and I made a really sizeable pizza with the dough.  It was easy to roll (with a rolling pin. . . I know right?) and work with with my hands.  It was much more like "normal baking" than almost anything else I've ever done with gluten free from scratch baking.  So, I'm encouraged.  While this wasn't my perfect pizza, it was much better than anything I've made thus far!  Things are looking up!

Pineapple Orange Cupcakes

Some friends and I recently went on a girls' weekend, where one of the evenings served as a bachelorette party for one of the gals, who is getting married in October.  Because this friend eats gluten free, I wanted to make a cupcake that she could enjoy.  I won't be able to post the FINAL cupcake, because it includes a decoration that isn't exactly safe for work. sorry!  I love the flavor of the cupcakes, and the icing is also really good.  It's a sunny cream cheese frosting, but these would do just as well with a traditional buttercream.  This wonderful recipe was created by Lisa and Tim at Gluten Free Canteen

Adapted (to omit alcohol) from Gluten Free Canteen:

Cupcakes
7 oz. (by weight) sugar
Zest of one orange
Zest of one lemon
3 oz. (by weight) superfine brown rice flour
3 oz. (by weight) superfine white rice flour
1 oz (by weight) tapioca flour/starch
1 tsp baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
6 oz. (by weight) unsalted butter, nearly room temperature
3 oz. buttermilk (if you don't have buttermilk, you can make it with 1 tbsp. lemon juice to nearly 1 c. milk)
1 tbsp. pineapple juice
1 tsp. vanilla
1/2 tsp. orange extract
3 tbsp. crushed pineapple, drained (I reserved the juice for the juice in this recipe and the frosting)

Icing
3 oz. unsalted butter
8 oz. (one brick) cream cheese, cold and broken into chunks
16 oz. powdered sugar, sifted
1 tsp. vanilla
1/2 tsp. orange extract
3 tbsp. pineapple juice

1.  Preheat to 350F, line muffin tins with paper or foil liners.
2.  Weigh sugar and mix lemon and orange zest into the sugar with clean hands.  Allow about 15 minutes for flavors to infuse into sugar.

3.  Weigh and whisk flours, baking powder, baking soda, and salt in a separate bowl.

4.  In bowl of stand mixer, combine sugar and butter.  Mix until fluffy.

5.  Add eggs, one at a time, mixing after each addition.

6.  Add buttermilk, orange extract, vanilla, and pineapple juice and mix.

7.  Reduce mixer speed to low, and add flour gradually until incorporated.

8.  Fold crushed pineapple into batter.

9.  Fill liners about 3/4 of the way full and bake at 350 for 10 minutes.  Reduce to 325 and bake for an additional 14-18 minutes or until toothpick inserted into center is clean.

10.  Cool completely on wire rack before frosting.

To Frost/Ice

1.  Mix sifted powder sugar and cubed butter until mixture resembles crumbs.

2.  Add pieces of cream cheese and mix on medium until cream cheese is incorporated.

3.  Mix orange extract, vanilla, and pineapple juice with mixer on high speed until frosting is smooth.

4.  Spread or pipe onto cupcakes and chill.  Serve at room temperature.


I was pretty happy with the way these turned out.  My non-GF husband remarked that it was a very pleasant taste, but the texture wasn't quite the same as a cupcake.  He described it as being somewhat like a cross between very moist cornbread and sponge cake.  I agree with that estimation.  It's not quite the same, but I really enjoyed it.  I would definitely make these again.  Again, I have to give credit for this recipe to Gluten Free Canteen, who have an awesome website and have been cooking and baking gluten free for many years.  People like them, who have been doing it for awhile, make it easier for those of us who are new to the lifestyle to make it!

Product Review: Betty Crocker Gluten Free Chocolate Chip Cookies

So, this weekend, I'll be heading out to Sunset Beach, NC for a friend's bachelorette party.  This friend is ALSO gluten free, so I wanted to make some goodies that we could enjoy while we're soaking up some sun and celebrating.  I made some pineapple orange gluten free cupcakes (to be written in another post) from scratch, but decided to go with a box mix for some chocolate chip cookies.  Betty Crocker makes a line of gluten free products that have gotten pretty good reviews from other gluten free blogs I've read, so I decided to give their mix a try.

The mix requires a stick of softened butter, vanilla, and one egg.  I would recommend a few extra chocolate chips if you like a lot of chocolate or chunks (I like a very chippy cookie).  All that's required is to mix the butter, vanilla, and egg first, then add the mix.  The dough that results is very crumbly.  I found mixing it with a wooden spoon was pretty futile so I just dove in there with clean hands and squeezed the dough, which resulted in something a bit more compact.  The texture after using my hands was a lot more like what you would get with a "place and bake" cookie from the refrigerated section of the grocery store.  I formed the dough into balls, placed two inches apart (fit 6 cookies to a sheet) and baked. The resulting cookies are very good.  Generally, I like a buttery chocolate chip cookie, which is pretty flat and has a little bit of a crispy edge to it.  These cookies actually come pretty close to what I would normally bake with all purpose flour.  I definitely prefer these cookies to the Bob's Red Mill that I've made before.  Bob's Red Mill was not unpleasant, but had a beany aftertaste to it that I didn't like that well.  These don't have that aftertaste, and they're about as close as I've eaten to the scratch made, gluten-filled toll house cookies I've been making for years.

I would recommend these to anyone, and they're definitely user friendly.  If you're not gluten free and want to bake for someone who is, this is a really easy way to make something that your gluten free friend will be happy with.  If you are gluten free, you can bake these up, take them to a party, and no one would notice that they're a gluten free cookie.

Ginger Rice

I love ginger.  It's fresh and bright, but has a great bite to it.  People that go gluten free become really well acquainted with rice.  I use it frequently as a side dish.  But, plain rice gets boring quickly.  So, I decided to do a ginger rice one day.  It's one of my husband's favorites.  I keep ginger root in my freezer, because it's easier to grate that way, and I always have some on hand.

1 T. butter
2 T. fresh ginger, grated
1 c. rice (you can substitute quinoa if you like)
1 1/2 c. low sodium, fat free chicken stock
1/2 tsp salt


Melt butter in medium sized sauce pan.  Add rice and coat, followed by ginger and chicken stock.  Bring to a boil then reduce heat slightly, cover and simmer.  That's it.  It's nothing spectacular, it's just a way to brighten up something you eat all the time.  It makes a really great dinner side or a base for a stir fry.  I always make extra because I know that I'm going to want leftovers the next day.

Pizza Product Reviews!

Pizza.  One of my truest loves.  I have only ever encountered one truly inedible pizza in my life and I made it myself.  But, most gluten free pizza products out there aren't too bad.  Here's some of what I've found since the last time I posted:

Arrowhead Mills Gluten Free Pizza Crust Mix:

I gave this mix a try a couple of months ago.  One of the biggest adjustments to making gluten free boxed or homemade pizza doughs is the texture of the dough before it's baked.  These doughs are often extremely sticky, and aren't so much rolled out like a typical dough as they are spread onto an oiled pan.  That is definitely the case with this mix.  It's very sticky, and pretty difficult to spread.  The results left me feeling unsatisfied.  It was edible, but not enjoyable.  The pizza I made with this mix left a lot to be desired in terms of both taste and texture.  I probably won't make it again.

Gluten Free Bisquick Pizza Recipe

I gave this a try last night.  There's a recipe on the side panel of this mix for pizza crust.  I decided to add some typical seasonings to the crust like garlic, onion, and oregano.  The result was a pizza on a sort of okay tasting biscuit.  The taste of the crust wasn't bad, but the texture wasn't like a pizza.  This is the real trap of most gluten free pizzas I've had.  If the end result is a pizza with a fluffy crust, the texture is likely to be "off" somehow.  However, if the end result is a thinner crust, the texture tends to be less objectionable.  In this case, the texture wasn't terrible, but it's not necessarily what you expect when you think pizza.  I WOULD make this again, but only if I was dying for a pizza and didn't have any other options.  

Domino's Gluten Free Pizza

Gluten free pizza at a national chain. . . sort of.  Like the disclaimer says, the pizza is prepared in a kitchen with all the delicious gluteny goodness.  So, Domino's doesn't guarantee that it's not going to cause a reaction.  So, what have I learned?  That I need to order it takeout from the store over near campus.  College campuses tend to have a lot more people that are gluten free, and/or employees that know about gluten sensitivities or Celiac, etc.  The several times I've ordered the gluten free pizza from that store I've been fine, and have not had a reaction to the pizza.  The one time I ordered from the store that delivers to my house?  Probably the worst I've felt in months.  Seriously.  Honestly, I've not been back to Domino's since then, but not because I wouldn't go back, but because I've found a better option.  However, I'd be happy to order another Domino's gluten free pizza.  I know I'm taking a risk, but it is tasty.  It's one of the better one's out there, and really. . . convenience does it for me.  The texture of the thin crust is good, and the taste of the crust, the toppings, and the cheese are all to my liking, so this is up there on my list.

Mellow Mushroom

Back when I was able to eat gluten, I LOVED Mellow Mushroom.  The pretzels.  Oh my God, the pretzels. I loved it.  The chewy texture of the crust, and the awesome toppings.  It was always a good time, if not a little pricey.  The same is true for their gluten free pizza.  The crust has a pleasant taste (although I've had a bit of a beany after taste one or two times) and the texture is good as well.  It's a solid piece of pizza that you could pick up and enjoy eating with your hands.  The crusts are prepackaged, so the staff aren't actually making these in the kitchen with the other pizzas.  They're essentially unwrapping them, oiling a pan and cooking it.  But, they do use designated pans and utensils for the gluten free products.  But, because it's a prepackaged crust, no luck on any delicious gluten free pretzels.  Despite that, I'd eat Mellow Mushroom's gluten free pizza any time.  Taste and texture wise, it's worth the money.

Slices

I don't have a picture of Slices by Tony's gluten free pizza.  Tony is an awesome dude who my friend Gianna knows.  He's Italian and she babysits his newborn.  Tony makes the BEST gluten free pizza in the world HANDS DOWN.  My husband, who tries all of my gluten free pizza products, but generally hates all the homemade ones, and says the chain products are just "passable" absolutely LOVES Slices' gluten free pizza.  He said not only is it the best gluten free pizza he's had, but he rates it very highly on his list of all time good tasting pizzas.  I have no idea what Tony puts in it.  I don't know how he does it, but I know that I never, ever want him to go out of business.  I will cry.  I will be the saddest person in the world when I have to leave Greensboro and leave this pizza behind me.  Slices' gluten free is worth every single penny that I pay for it, and I will pay it over and over again.

As always, I'm still going to be experimenting with pizza crusts here in my home.  I'm eager to do a cauliflower crust, and there's a brown rice crust that my friend Spencer suggested months ago, that I really need to experiment with!

Sweet Cornmeal Pancakes

I haven't posted in awhile.  Blah, blah, grad school, blah.  I cooked yesterday.  It wasn't the first time I've cooked since the last time I've posted, but it was one of the first times I cooked something that I thought was worthy of putting on the blog. 

I like brinner.  I was never really a big fan of eggs growing up, and I still won't eat them any other way but scrambled, or as the coating for french toast.  But, in the adult years that I embraced eggs, I would scramble some up, get some lightly buttered toast, and drizzle some ketchup on that business and go to town.  But, gluten free bread is expensive, and I don't treat myself to eating it very often.  So, I thought maybe we'd have pancakes yesterday.  I like cornmeal pancakes.  I particularly like savory cornmeal pancakes, because there's a natural saltiness to cornmeal that I think is pretty delicious.  But I decided to go in the other direction with these pancakes, and made them sweet instead.  I found my batter to be VERY thick, and I probably could have thinned it out with a little milk if I'd not used all the milk to make the batter initially.  Feel free to add more as you choose to get the consistency that you like.  My batter was so thick that I had to take a butter knife to spread the pancakes in my pan after scooping them out.  Really though?  I wouldn't have changed it.  I like really thick, fluffy, vow you're going to do 20 extra minutes of cardio to not feel like the goodyear blimp pancakes every now and again.

Sweet Cornmeal Pancakes

1 1/3 c. gluten free flour mix (I used Namaste AP GF flour)

2/3 c. cornmeal

2 tbsp. brown sugar

4 tsp. baking powder

2 eggs

1 1/3 c. milk

1/4 c. oil (canola oil, vegetable oil, whatever oil)

1 tsp. vanilla

3/4 tsp. orange extract

1. In a large bowl, whisk together dry ingredients (flour, cornmeal, sugar, baking powder)

2. In another bowl whisk together wet ingredients (eggs, milk, oil, vanilla, and orange extract)

3.  Stir wet ingredients into dry ingredients.

4.  Pour by 1/3 cup fulls into hot, buttered griddle or fry pan.  If the batter is thick, either thin it with additional milk, or spread the cakes with a butter knife (like I did).  

These were thick and tasty.  I slathered on a bit of salted butter and syrup and ate my heart out.  I wasn't sad this morning when I realized: a. I was out of milk so couldn't eat cereal, and b. there was still leftover batter in the fridge.  

Van's Waffles

For Valentine's Day, my very sweet husband went on a gluten-free shopping spree.  He purchased all kinds of goodies for me that I would never get.  It's not that I want to deprive myself of food that I love, it's that I don't want to spend the money for expensive stuff, and I don't have a lot of time to bake right now.  The food items that he purchased are things that I don't need to eat.  I know that a lot of folks that end up going gluten free eat a lot of whole foods.  I can honestly say that I eat more fruits and vegetables now than I ever did before, and it's not a bad thing.  There are worse things in the world to eat than broccoli, cauliflower, carrots, potatoes, tomatoes, celery, beans, apples, strawberries, dates, oranges and bananas.  The fact that my diet is filled with that, and lean proteins like chicken, pork, and extra lean ground beef is fantastic, and I know that for the most part, I'm putting good stuff in my body.

But sometimes, you just want a waffle.  The college that I went to for my undergrad used to have make your own belgian waffle stations.  They'd have all sorts of delicious toppings like strawberries and whipped cream, bananas, chocolate, etc.  Even when I was first living out on my own, I'd buy frozen waffles, and put some syrup, or smear peanut butter on one on my way out the door to work in the morning.  Sometimes, when it's very early in the morning, milk upsets my stomach.  So, this was a perfect breakfast.  I have some gluten-free Bisquick that I'd like to use but, I don't have a waffle maker in my house.  It's one of those appliances that some people have, and some people love and use regularly.  But, a lot of people have sort of banished it to some cupboard, or into storage in the basement, because they just don't use it that often.  I live in a small townhouse with a TINY kitchen (my oven is not even full sized, as in, I can't fit a regular sized cookie sheet into it), so extra appliances are a no go.

But, one of the products that my husband bought for me during his spree were Van's Gluten-Free waffles.

And they are very, very, good.  Just like any other frozen waffle, you can toast them in the toaster oven or a regular toaster.  I toasted them in my toaster oven.  You have to cook them for at least 2 minutes, and then go from there based on how you like your waffle.  To me, they taste EXACTLY like any other frozen waffle.  The texture is very similar, although that sort of rubbery feeling that you can get with a regular frozen waffle is not there.  But, these waffles have a light, satisfying crisp on the outer layer, and dare I say, a slight chew in the interior.  I was so happy to remember that I had these in the freezer this morning.  I just didn't feel like cold cereal and milk.  These would hold up well also to a peanut butter or cream cheese smear if that's how you like them.  

I have no idea how much these cost, because I didn't buy them.  I just know they're tasty and I would definitely get this brand again.  For those of you who read this blog because I post links on facebook, you may have noticed that I've been a little angry at the food world lately. I haven't had as much time to cook meals at home, and I miss the ability to just pick something up anywhere I go.  The Jimmy John's dude walked through the building I work in the other day and was handing out free samples.  My coworkers were happy to munch on their delicious, chewy, crusty, bread sandwiches, and the guy apologized that he didn't have any unwich samples with him, because it's just not as big a market, and they don't travel well.  It's not his fault.  It's not my coworker's fault.  It's no one's fault that I can't eat bread. But, despite the existence of some really good, convenient food, a diverse repertoire of quick stuff that most places have readily available just doesn't exist.  And the monotony of eating the same things over and over when you don't have time to prepare something different can make you a little cranky.  

So, it's on days like these, after weeks like those that make me really thankful for products like this.

Chipotle Corn Tortillas

I haven't posted recently.  Mostly because school keeps me busy.  I have made meals, and even taken some photos, but I just haven't had a lot of time to post.

My husband and I went to Chipotle on Saturday night because I was disgustingly sick and didn't feel like making food. I was fully prepared to get a chicken bol, which I love and has essentially saved my life.  It is my "go-to" Tuesday meal before my evening class, and it's not a bad calorie expenditure either as it chalks up just under 500 calories.  But, I was surprised to see a sign on the line that advertised their new soft corn tortillas.  I asked the fellow behind the line if they were GF, he checked to make sure, and then changed gloves, washed his hands, and we got down to business.

Delicious chicken soft tacos topped with a bit of cheese, lettuce and guac.  It was awesome, and I enjoyed having soft tacos "out" again.  I can obviously make this any time I want at home, but being able to get this on the go is just convenient, and it makes my life easier.  What's great is that Chipotle is already a super GF friendly restaurant, so this is just one more meal option for me.  When I decided to go GF, I knew that my life would change, and it would seem drastic.  There are still a lot of things that I really miss (and that I won't let myself buy because I'm on a budget), and one of the things that I think devastates most people is feeling like you "can't".

"I can't have that."
"Nope.  Sorry.  I can't eat that either."
"No problem, I'll just get a salad."

Yeah, salads are good for you, but a lot of restaurant/fast food salads can be boring, and if it's the only thing you eat when you're out, you're going to get frustrated.  I have not WILLINGLY glutened myself since making the decision to do this two months ago, and a huge part of that has been having options available to me.  This is just one more.

Image from: Four Pounds Flour

Becky's Pumpkin Dip

This is not my recipe.  This is my FABULOUS friend Becky's recipe.  If you follow that link, you'll see that Becky is multitalented, and she's not only an amazing and talented baker, but she also makes gorgeous floral arrangements (like the ones that she did for my wedding five years ago).  She's a wonderful person, and I love seeing all the pictures of all the happy folks who she's helped with their celebrations.  She shared a recipe years ago for her pumpkin dip, and it is always requested by one of my mother-in-law's brothers whenever I am at a gathering that he will also attend.  It is a snap to prepare, and can be paired with about anything you like.  If you're taking this to a party where there will be non-GF friends, be sure to have two separate bowls (the recipe makes plenty to allow for that) so that you can avoid cross contamination from non-GF items that they might dip.

Becky's Pumpkin Dip
1 can (15 oz.) solid pack pumpkin (or fresh puree if you'd prefer)
1 brick (8 oz.) softened cream cheese
2 c. powdered sugar
1 tbsp. pumpkin pie spice (if you don't have this, just use a combo of nutmeg, ginger and allspice)
1 tbsp. ground cinnamon
1 tsp. frozen orange juice concentrate (I NEVER have this.  I have omitted it every time, not because I want to be unfaithful to Becky's recipe, but because I'm lazy and I just don't keep OJ concentrate in the house)

1.  Blend the cream cheese and powdered sugar

2.  Gradually add the pumpkin

3.  Mix in the spices and orange juice concentrate

Viola!

This is particularly good with a sweet crisp apple, it is also excellent with graham crackers and ginger snaps.    I recently ate it with hazelnut nut thins, and the saltiness from the cracker was a nice contrast to the spicy sweet of the dip, so if that combo appeals to you, give that a whirl.  Again, with any dip that might have gluten filled goodness going into it, just make sure to have a separate bowl for either yourself, or your other GF friends so that you don't have to worry about cross-contamination.  This makes a lot of dip, so no one will feel deprived by a smaller portion if you divide it equally among two bowls.  I also like to make this the night before and serve slightly chilled.  Enjoy this one!  It'll be a "must have" (like everything Becky makes!)

Panko-Style Baked Chicken Tenders

I love food that is terrible for you.  Boneless wings?  Corn dogs?  Chicken Nuggets?  I love them all.  Chicken nuggets were an especially guilty pleasure.  Not only did I buy them in frozen version for a quick meal at home, but I would also often go through the drive-thru at McDonald's and pick up a 4 or 6 piece chicken nugget with sweet chili sauce and apple slices for a quick meal if I didn't have time to go home.  I've mentioned before that I was totally weird as a kid with meat.  I didn't like to eat an unbreaded cut of meat unless it was a steak.  My Dad used to wonder what the heck was wrong with me, and why would I want to eat gross, breaded rib meat instead of delicious, much better for you chicken breast?  Dad, I still can't tell you what my major hang up with meats were as a kid, but I'm sure you're at least the tiniest bit comforted that I now "know what's good" and like almost all cuts of meat.

But, I still miss chicken nuggets/tenders.  I'm baking these, and the reasoning is twofold:

1.  (we'll pretend like this is paramount) It's a lot healthier to bake the tenders rather than fry them.
2.  (this is the main motivation) Frying is a pain in the butt, and it makes my house smell (and I'm lazy).

You could just as easily fry these tenders and drain them before eating.  If you're going to do that, I'd probably use about 2-3 c. of the oil of your choice (for two people) and heat to about 375, and fry in small batches about 6-8 minutes a piece til golden brown.  Remove from oil and drain on paper towels.  Serve.

But, if you're baking:

Panko-Style Baked Chicken Tenders
2 eggs
2 tbsp. milk
2 c. rice chex cereal
2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika (you can omit if you'd like)
1 tsp. rubbed sage
1/2 tsp. Old Bay (also has paprika in it.  I used both, but it's up to you)
4 tbsp. parmesan cheese
1/3 c. all-purpose flour
2-3 chicken breasts (I had one small and one HUGE one)

1.  Preheat oven to 475 degrees.

2.  Slice chicken breasts into the strips or nuggets of your choosing.  You can pound them to 1/4" thickness if you'd like.  If you want to do that, you can put them between two pieces of saran wrap and pound with a mallet.

3.  In the mixer of your food processor, place rice chex, garlic powder, onion powder, paprika, rubbed sage, Old Bay, and parmesan cheese.

4.  Pulse the food processor until you have a coarse, crunchy looking "bread crumb" mixture.

5.  In a bowl, combine 2 eggs and 2 tbsp milk

6.  In another shallow bowl or plate, jujh up 1/3 c. flour (I used the Namaste All Purpose blend I've mentioned in earlier posts)

7.  In a third shallow bowl or plate, pour panko-style mixture.

8.  Dredge tenders in flour, then egg mixture, then breadcrumb mixture, before placing in a single layer on a foil-lined cooking sprayed tray or sheet pan.

9.  Bake in 475 degree oven for approximately 20-25 minutes until browned.  I checked mine about 15 minutes into the cooking and flipped them.

10.  Remove from oven and let cool for about 5 minutes before serving with your favorite condiments.

Served with cottage fries and green beans.  Crispy and a little spicy, just how I like them!

Review: Udi's Gluten Free White Bread

There are a few pieces of advice that folks with experience in the gluten free lifestyle often give to those that have less experience and/or are just starting:

1.  Focus on eating a lot of whole foods.
2.  Try not to immediately replace traditional gluten free foods with substitutes.

Number 1 I paid a whole lot of attention to.  I eat WAY more fruits and vegetables now than I used to.  I buy the fruits and veggies that are on sale, and I cook a lot more.  Number 2, I tried my best to stick with.  I cheated with pizza, because there's really just no way for me to live without pizza.  I would be miserable and it would probably have resulted in my saying, "Forget this!" and just going back to being sick.  Past that, I feel like I've done a decent job.  I've made one batch of GF chocolate chip cookies, and used some boxed cookies to make a pie for a party.  I purchased a box of crackers as an "emergency snack" while traveling.  It's not a spotless record, but I'm pretty happy with how I did.

Today was cold.  I walked in the stupid cold rain to Kinko's (yes, I said Kinko's and I don't care what you say, it says FedEx Kinko's on the sign, and it will always be Kinko's. . . just like my Mom will always say "Pick 'n' Pay" for grocery stores).  The bottom of my jeans got wet, my feet were cold, and I got chilled to the bone.  I didn't thaw out for a long time.  That kind of weather just makes me miserable.  I've mentioned before that one of my favorite things in the cold weather is having a soup and sandwich.  I've already featured my recipe for black bean soup here, and it's super simple and quick to whip up, so I put that on.  And gosh darn it, I was going to have a grilled cheese sandwich.  But, for that I needed bread.

So, I went to the Whole Foods.  I love the Whole Foods.  There's always some sort of delectable delight out for sampling, and there are a million cool things to look at and either pick up as a treat, or wish I had money to buy.  Today I got a little bag of mix-it-yourself trail mix after my workout with some pumpkin seeds, sunflower seeds, almonds, craisins, raisins, and a few chocolate chips.  It was delightful.  Anyway. . . I also picked up Udi's Gluten Free White Sandwich Bread.  I've heard great things about Udi's and Rudi's, and Udi's was cheaper today, so that was my choice.

Gluten free bread is usually (I've never seen it otherwise) stored in the freezer section.  Take out what you need, let it thaw and store the rest in the freezer until you need it again.

I treated it just like any other bread.  Butter it just like you would regular grilled cheese.  You'll probably notice that the texture is a little stiffer than regular bread.  I'm actually totally fine with that because I DESPISE super soft, "sticky" breads.  By that I mean Wonderbread types that stick to your mouth when you chew them.  Ick.  This is not like that at all.  It came out delicious and was exactly what I needed today. I'm really happy with the brand, and I would recommend it to anyone.

Lingonberry and Crushed Red Pepper Glazed Pork Chops

Hi!  It's been a week or so since I've updated.  Life's about to get busy, so once a week would be awesome.  It will also come to pass that I'm not making as many new recipes because I get used to making certain things, and having favorites.  But, I'll try to make sure that I post reviews of products and restaurants, even when I'm not trying a new recipe or attempting to recreate an old favorite.

I'm sure it is already apparent (for those who don't know), how much I enjoy pork chops.  We eat them very frequently in this house because they're relatively inexpensive, and I like doing lots of fun stuff with them.  They're also a great source of lean protein, for those of you who worry about that stuff.  Tonight's meal was actually inspired/requested by my husband.  We recently took a trip down to the Charlotte Ikea to buy a desk/writing table.  I'm very fast approaching my dissertation, and especially now that I can't simply pick up a convenience meal from the EUC connected to the library, doing a ton of work at the library is going to have to be sequestered to day time hours.  I'm sure I'll still have a few long nights there, but I'd like to be able to be at home.  Not only is it good for our budget, but even if I'm working, I know it makes my husband (and me) feel better that I'm home.

So we looked for awhile for a writing table or a desk that was in our budget, and just didn't find anything besides Ikea.  For $40 we got something that we're both happy with and will not be a total pain in the rear to take apart and reassemble when we move.  One of the great things about going to Ikea is eating the food, and shopping in the Swedish food market.  Whenever we eat there, I think it ought to be called, "How many times can Jason fill up his cup with Lingonberry juice?"  He loves it.  So, this time when we went through the food market, he picked up a jar of Lingonberry preserves.  When I asked him today how he wanted the pork chops cooked, he said he thought it would be neat to do something with the preserves.  So, the idea was born.

This combo is sweet and spicy, and I was really proud of my ability to restrain myself with the crushed red pepper.  I usually go a little overboard with it.  I think there's a good amount of complexity in the flavors of this recipe, and I hope you like it as much as we did.  The first bite got immediate happy groans. . . if you speak man and know the exact translation, feel free to let me know.  After an inquisitive look, I got, "SO GOOD."

Lingonberry Crushed Red Pepper Glazed Pork Chops
3-4 boneless pork chops
kosher salt
onion powder
hot paprika
lingonberry preserves
teeny bit (that's an exact measurement equaling around 1/2 tsp.) crushed red pepper


1.  Preheat the oven to 350 degrees

2.  Season each side of the pork chops with salt, onion powder, paprika, and spread a generous layer of lingonberry preserves.

3.  Flip each chop and repeat on the other side.

4.  Take a SMALL amount of crushed red pepper and dust each of the chops.  A little goes a long way with this.  There's already hot paprika on these lovelies, so no need to go crazy!

5.  Bake in the oven, uncovered for approximately 40 minutes.

If you'd like, you can spoon more of the melty, delicious glaze onto the pork chops during the cooking if you'd like.  I served this with baked potatoes, and I had peas.  My husband had peas and creamed corn.  I've never been a huge fan of creamed corn, and it doesn't even matter anymore because one of the first ingredients you'll see on a can is "modified food starch".  So, there you go.

I hope you enjoy it as much as we did!  This is one of those recipes that will likely keep me from making newer stuff when I get super busy.  It's so easy, so tasty, and definitely on my husband's "favorite" list.

Peanut Butter Banana Strawberry "Ice Cream"

My husband makes fun of my love of ice cream.  It's completely irrational.  I could be freezing cold (and I often am) and say, "You know what I want?"  To which he'll answer either "frozen yogurt" or "ice cream".  It could be 15 degrees outside, and I'll still think, "You know what would be awesome?  Eating something that will make my insides cold, and will then make me want to curl up in the fetal position under a blanket with the cat serving as a heating/massage pad."

You know what I hate about ice cream though?  I hate when it's hard.  My sister, who has naturally perfect teeth (without any braces or major dental work), use to take an ice cream cone, and bite off a huge chunk of the ice cream right in front of me.  The sight of that always made it seem like my spine was made of glass and she threw a rock into it, crushing it into a thousand pieces.  I hated it.  This, of course, meant that she did it all the time.  I either patiently licked at the ice cream on the cone until it was soft, or just put it in a bowl and juhjed it up until it was nice and soft and creamy.  Soft serve and froyo has always been my thing because of this.

So, I'm always disconcerted when I ask my husband "You want to go get froyo with me?" (which I do almost nightly) and he says "no".  I have a great habit that's also terrible.  I very rarely buy ice cream/frozen yogurt/sherbet.  I know that I shouldn't eat it often, and I know that if I have it in the house, I will eat it often. So I just pass by the aisle and don't give it a second look, (this is also my strategy for potato chips, because I can eat a bag in one sitting and not think about it until I'm crying about what a terrible person I am an hour later).  This also means that I often don't get to fulfill my craving for delicious frozen dairy treats.

But, there is hope.  I almost always have bananas in the house.  I could eat 2-3 of them a day, and I think they're fantastic.  I will be incredibly sad when the world runs out of bananas in like 20 years.  Plantains just aren't the same.  In any case though, I almost always have bananas in the house.  So, I can almost always fulfill my "ice cream" craving.  Tonight, I remembered that I had an "ice cream" starter banana in the freezer.  I also remembered that I made a giant batch of strawberry puree for bellinis for New Year's that my husband forgot to take with us when we went to a friend's house.  And peanut butter?  Well, is there ever a time when banana and peanut butter shouldn't be combined?

Peanut Butter Banana Strawberry "Ice Cream"

1 banana, cut into coins
2-3 tsp. strawberry puree
1 heaping spoonful smooth peanut butter

1.  A day, a week, a month ahead, cut up one banana into coins and place in a sealed zip top bag in the freezer.

2.  When you're ready for your ice cream, take the banana out of the bag and place the coins in your food processor.

3.  Pulse the banana coins until they resemble soft serve.  This might take a bit.  It'll look grainy and ricey at first, but be patient, it's worth it.

4.  When you've got a smooth thing going on, add the strawberry puree and peanut butter.

You can adapt this recipe in a million different ways.  Add chocolate.  Add marshmallow cream.  Add nutella.  Add other fruits.  Add sweetened condensed milk for some dulce de leche action.  Add pork chops (Elvis would probably come back from the dead for that combo).  Whatever floats your boat.  This is another "blank canvas" type recipe that's just waiting for you to do delicious things to it.  So, go do 'em!

Breaded Baked Pork Chops

Yes fellow GFers, I said breaded.  Plenty of people who have been at this longer than I have make successful substitute recipes. I haven't really tried one yet.  The boxed/bagged substitute products I've tried so far have been pretty good, with the only exception being my first major fail with homemade pizza crust.  When I wrote that post, I said that I would try that flour in other recipes, and tonight was the night.

Pork chops are a go-to main dish for me.  I almost always have at least 3 on hand (my husband gets two, I eat one).  They're a blank canvas, ready and waiting for whatever delicious things you want to do with them.  Although my love of mustard and pork chops together is no secret, tonight wasn't about mustard.  It was all about breading.

I have briefly mentioned my history with bread.  My Dad worked at a bread factory for most of my young life, and I had fresh bread in my house every day.  We couldn't eat it fast enough in our house.  I am also a huge fan of just about anything breaded and fried.  Boneless chicken wings?  Oh my God, yes.  These are definitely on the "replicate this and make the heck out of it until you get it right" list.  I don't think I'll be able to live my life without them.  Another item on the list?  Breaded pork chops.

It should come as a surprise to no one that I was a weird kid.  But, unfortunately for me, I was also an extremely picky eater.   My parents were great though and made me sit at the table and eat the food they put in front of me.  But, it was never a fight when then pork chops were breaded.  There were many, many meals that consisted of shake and bake pork chops or chicken because saying "Damnit Morgan, just eat it," apparently gets frustrating after more than 5 years.  Although my taste buds have definitely matured, and I can eat meat in many different forms and preparations, I still love a spicy, slightly salty, breaded pork chop or chicken breast.

My very patient husband has been dutifully eating all the stuff I've put in front of him for the last month.  This was my first attempt at substituting gluten free ingredients in a traditionally wheat flour meal.  I was nervous that it wouldn't be up to snuff.  And my husband doesn't lie about things to make me feel better.  If my food sucks, he says it sucks (but in a nice way).  He knows I want to be a good cook, and he knows I'll never get better if he blows sunshine up my butt about crappy food I made.  It's also just not in his nature to lie about that kind of stuff.  So I knew I'd get an honest review from him.

And, it got a "delicious" out of him.  I also thought it was right on the money.  No, it's not shake and bake, but that wasn't the intention.  If I'd wanted something like shake and bake I would have used something with gluten free bread crumbs or the like.  This was just a traditional breaded and baked pork chop.  I hope you enjoy it as much as we did tonight!  Sorry about not having pictures.  We didn't eat until near 8:00 and I was starving.  There was no pulling out the camera to document the recipe process tonight!

Gluten Free Breaded and Baked Pork Chops

4 boneless pork chops
2 tbsp. all purpose gluten free flour mix (I used Namaste)
2 tbsp. cornmeal
1/2 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. paprika (I used hot paprika rather than mild)
1/2 tsp. brown sugar
1/4 tsp. onion powder
1/4 c. (approx.) milk

1.  Mix flour, cornmeal, salt, rubbed sage, paprika, brown sugar and onion powder in a bowl or ziptop plastic bag.

2.  In a shallow bowl, pour milk.  Dip each side of each pork chop in the milk and then coat each pork chop in the flour mixture (I used a zip top bag and shook it up).

3.  Place the floured pork chops in a shallow baking dish that has been oiled, sprayed with non-stick spray or buttered, and bake, uncovered in a 425 degree oven for about 40 minutes, or until the juices run clear.

I served this one with green beans (you'll notice this is a common side dish, as it's my favorite vegetable), and baked potatoes topped with cheesy broccoli.  I was extremely satisfied with the results of this one, and will definitely make it exactly the same way again.  I was a little wary of using this flour blend again because of the less than appetizing results of my first experiment with homemade gluten free pizza crust, but gluten free flours (even all purpose blends) can be good for different things.  This one (Namaste) worked out very well as a breading flour and I was really pleased with the taste.

One of my biggest concerns with this lifestyle is making sure that my dietary restriction doesn't make my husband miserable.  I HAVE to make food that I can eat without getting sick, but I WANT to make food that he will love to eat as well, because that's always been something that's important to me.

Allies

While many people that I know have been really supportive of my new lifestyle, I was surprised to learn that there are a few people who believe that I caused my own gluten intolerance.

I lost about 70 pounds between October 2010 and the present.  Although I was experiencing issues with gluten intolerance at the time, I was not seeing any dramatic weight loss (which some people experience as a symptom).  After seeing pictures of myself at my best friend's wedding early in that month, I made the decision to finally get healthy.  I wanted to feel good again and be able to do all the things I loved, like hiking and backpacking, without difficulty.  I really scrutinized my portion sizes, and I worked out intensely.  The weight started dropping.  Despite having gained a lot of weight in the first place, I am generally very health conscious.  I have never smoked, done any illegal drugs, or even dyed my hair.  I'm also going to pat myself on the back and say that I think I'm kind of smart.  I know that the only permanent solution to weight gain is to take it off the way you put it on.  Burn more calories than you take in.  As a general rule, that's all you have to do.

Some folks believe that my rapid weight loss must have been due to the use of some kind of drug or medication (apparently either legal OR illegal).  In their minds, this drug or medication did some kind of damage to my digestive system, and that is their reasoning as to why I now have an intolerance to gluten.  If you have people in your lives who also either refuse to believe you have a gluten intolerance, or feel the need to manufacture their own possibly insulting cause(s) for your change in lifestyle, you most certainly have my permission (although you don't need it) to limit your exposure to them.  That's my plan.

Being gluten free can be difficult at times.  Due to my own poor planning this weekend, I was left for 8 or 9 hours without food that I could safely eat.  I was extremely lucky to have a very supportive spouse and sister with me, who were more than happy to leave an event early so that I could get some food.  Everyone needs these types of allies in their lives.  I'm not suggesting that what everyone needs in life are "yes" men who only tell you what you want to hear.  But, gluten intolerance/allergy/Celiac is not an opinion, or something that you can be talked out of.  It is something you do because you have to in order to be well.  And people that won't support you in pursuing your health and well-being don't deserve your time or energy.

I am extremely thankful for all the wonderful people that I have in my life who understand that this is new, and sometimes difficult.  I truly appreciate all the patience and care that you've had for me.  I hope that I can be as good to you as you all are to me.  Thank you!



*NOTE* Those who know me personally know that one of the reasons I really need to be appreciative and thank others right now is because of a very recent loss in my life.  A dear family member passed very suddenly and I think everyone close to him was reminded of how important it is to let others know how much you care about them as often as possible.  This is a very small way, but it's still important to say.

Black Bean Soup

I miss soup.  One of the easiest things for me to make when I'm busy and when I'm tired is to open a can of soup, and either toast or grill up a cheese sandwich.  Since it's wintertime right now, I think it's one of the things that I miss the most.  A lot of soup brands that you can buy on the shelves use "modified food starch" in their soups.  This means that they may use wheat starch.  Usually, they just don't know what kind is in there because they use whatever is least expensive at the time, whether it's corn, wheat, or whatever.  Because it can't be properly identified, it's usually not safe for people with gluten intolerance or Celiac.  Sometimes, you read a label, and you get lucky because the label says "modified food starch (corn)" and you feel okay about buying it.  But, those little gems are few and far between.  But, I like to make soups anyway.  They're generally pretty easy, and can be done in a slow cooker while you're at work/school any how.

Here's one that was adapted from simplygluten-free.com

Black Bean Soup

2 (15 oz.) cans of black beans rinsed and drained
2 c. gluten free chicken stock or broth (you can use vegetable as well, and I always use reduced sodium)
1/2c. - 3/4c. prepared salsa (depends on how hot you like it)
1 tbsp. ground cumin
salt
pepper
garlic powder
crushed red pepper
juice of one lime

Topping
sour cream
lime juice
fresh cilantro

1.  Place 1 can of rinsed/drained black beans, 2 c. stock or broth, and 1/2-3/4c. salsa in a blender and mix until smooth.

2.  Place mixture in saucepan over medium heat, add second can of beans, and stir.

3.  Season to taste with salt, pepper, garlic powder, crushed red pepper (take it easy on this one unless you like a TON of heat), and lime juice.

4.  Serve in bowls with sour cream, lime juice, and fresh chopped cilantro.

This one is awesome, and fast.  It serves about 4, so you can always double it and have leftovers.