Archive for the ‘Food & Cooking’ Category

posted by on Food & Cooking

We love simple and rustic food with a lot of flavor, these  pizzas are just that. I used to make them often since they were easy, fast, flavorful, and everyone could make their’s how they liked. Although I stopped making them when we went gluten-free, the other day I started wanting one again and I decided to experiment.

I love the way these turned out, I think they are just as good if not better than the wheat ones I used to make. You could pretty much put anything on these you like, get creative!  I decided on caramelized onions and bell peppers with sauteed mushrooms and gruyere cheese. The flavors complemented each other really well, especially the mushrooms with gruyere. Sometimes when I don’t want to use cheese I use hummus instead which I also greatly enjoy.

This has the added benefit of being good for people with food allergies. They can easily leave something off if they are allergic. This is great for soy allergies, corn allergies, dairy and lactose allergies, Celiacs or people with gluten intolerance.

For my gluten-free flour I mix 2 cups brown rice flour, 2/3 cup potato flour, and 1/3 tapioca starch.

Flat Bread Pizza With Mushrooms And Onions
A flavorful gluten-free flat bread you can top with anything.
Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 cup warm water
  • Pinch of salt
  • Toppings of your choice
Instructions
  1. Combine flour, water, and salt in a small bowl. Knead for two minutes. Roll into a log and divide into 10 separate pieces. Sprinkle four on a cutting board and roll out each flat bread individually until thin. Grease and heat griddle over medium-high heat, cook each side until golden brown.

posted by on Food & Cooking

Today I made this gluten-free chocolate marble cake. It is also free of soy, corn, and refined sugar. I have only made one other marble cake and I was nervous about making my own recipe for one, but I decided to give it a try. I love that it came out moist, had good flavor, and was not even crumbly. It is a recipe I will probably make many times.

Here are some pictures on how to marble the batter:

Pour the vanilla cake base in the pan.

Pour the chocolate batter on top in three areas of the pan.

With a knife make swirls in the cake batter until it looks marbled.

Chocolate Marble Cake With Chocolate Ganache
Serves: 12
Ingredients
  • 1 cup extra light olive oil
  • 3/4 cups light agave
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups Pamela’s Gluten-Free Pancake Mix
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened almound milk
  • 1/4 cup unsweetened cocoa
  • 3 tablespoons hot water
  • 2 Tablespoons light agave
  • Chocolate Ganache:
  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil
  • 4-6 Tablespoons honey
  • Hot water
Instructions
  1. Preheat oven to 325°. Combine the oil and 3/4 cup of light agave. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.
  2. Sift together flour, baking powder, and salt. Add to oil mixture alternately with almond milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
  3. Spoon 1 1/4 cups batter into a small bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 2 Tablespoons of light agave.
  4. Spread remaining vanilla batter into a grease 9- x 13-inch pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife
  5. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack in the pan until cool.
  6. Ganache:Combine the cocoa powder and coconut oil in a small sauce pan over medium heat until smooth. Add the 4-6 Tablespoons of honey, until the sweetness is to your liking. The ganache will thicken and may ball up. When it thickens add hot water one Tablespoon at a time until it is the consistency of meted chocolate. Spread in a very thin layer over cake.

Turkey Day

Nov
2011
30

posted by on Food & Cooking, Homemaking

Every year after Thanksgiving and Christmas I hit the stores looking for the holiday meats that have been marked down. Last Friday I went to Kroger looking for marked down fresh turkey. Normally I would buy a turkey that is .25 a pound or less, but this year we are having to do things differently. Due to dietary restrictions we aren’t able to buy the frozen turkey because it is injected with all types of things before they freeze them. So, from now on it’s fresh for us.

When I went to the store to buy my turkeys they only had 22 pounders left. They were some huge birds! I bought two of them planning on roasting, carving and putting them in small portions in the freezer. We’ll use the meat for soups, salads, and casseroles. I knew I wouldn’t be able to get to them for a couple of days and put them on ice in a large ice chest. I use my ice chests a lot during the holiday season since my refrigerator is usually packed. I don’t know why it took me so long to think of doing that, it has sure been a lifesaver since I started doing it.

I bought my two disposable roasting pans Monday and was ready to roast on Tuesday. I usually use my table top roaster for my turkeys (can’t say how much I love that appliance!) but these birds wouldn’t fit in it. Tuesday was going to be turkey day! I was ready, and I had a plan. I was going to roast the turkeys one at a time in the oven because I didn’t think there was any way to fit them both in at the same time. I wasn’t injecting them because I was going to be using the meat in different ways. It was going to be simple; rinse the birds, throw them in the pan and roast them.

I should know by now that simple doesn’t exist in my house. I am the type of person who always hopes for the best, and thinks things are going to run smoothly, I don’t know why I am always surprised when they don’t. You would think I would have learned by now. Well, on turkey day who do you think awoke with a stomach bug? If you guessed me, you’d be right. On top of me being sick, Caroline also had a stomach bug an Hannah is suffering with a major migraine which left Rachel to run the house and cook two turkeys. Did I mention that I am the only one in the house to have ever roasted a turkey? As I was getting back into the bed about to pass out the thought came to me that it was turkey day and I had two humongous turkeys that were going to take about 8 hours of cooking. The idea of sticking my hand inside a naked, dead, & cold (which is a greater reminder of its lack of life) bird was enough to turn my stomach, not that it wasn’t already doing somersaults.

When I told Rachel my dilemma she cheerfully told me that she would take care of it. I was in that state of half-awake, half-passing out when I gave her directions as to how to cook the turkeys. I am sure I was quite clear in those directions, they made perfect sense to me. After I awoke from my coma to smells of turkey wafting in the air, I walked stumbled into the kitchen to check on the turkey. Much to my surprise I found two turkeys in roasting pans crammed into the oven. I asked Rachel how she had prepared them because they looked different than anything I had done before. She told me that she had adapted a dry brining method we had heard about from a friend. She separated the skin from the birds and rubbed a mixture of olive oil and sea salt generously all over the bird. On top of the skin she rubbed a little more of that mixture and more oil on them to make them crispy. She cooked them breast down, which allows all of the juices to run into the breast, and slow roasted them at 325 (F). The only problem with cooking them breast down is that the skin isn’t crispy on the breast. You can alleviate that by flipping the bird and cooking it breast side up for the last 45 minutes or so. For me, I would rather the juicy meat and I don’t worry about the skin. Besides, who wants to try to flip two hot 22 pound turkeys?!

We were rather dubious at first, thinking that the meat was going to be too salty. Once we carved the bird and tasted it, all fears were gone. Those were the best turkeys we have ever tasted! It was all moist and juicy and had just the right amount of saltiness to it. I don’t have pictures to share, I wasn’t up to taking any last night, and I sure wish I could give you a taste through your monitor, but since I can’t, you are just going to have to trust me.