Friday, November 25, 2011

Allergy Free Thanksgiving Part 1

I tried out Udi's Gluten Free Stuffing Recipe. It worked out great. I cooked it with a cornish game hen and another dish of extra stuffing. It was delicious. I'm really glad I made the hen, it made the stuffing extra-fantastic. I used almond creme as my dairy free substitute. I'm enjoyed the fennel. This was great recipe.

Udi's Gluten Free Stuffing Recipe
Serves:  10-12
Preparation time: 20m
Cooking time: 1hr 10m Ingredients

• 1 loaf of Udi's Whole Grain Gluten Free Bread
• 1 loaf of Udi's White Sandwich Gluten Free Bread
• 1/4 cup of fresh flat-leaf parsley
• 3 tbsp of fresh sage
• Salt
• Pepper
• 1 cup of unsalted butter
• 2 onions (or 1 large onion)
• 1/2 cup of chopped fennel
• 1/2 cup of chopped celery
• 2 large eggs, lightly beaten
• 1 cup low sodium chicken broth
• ­1/2 cup heavy cream

Lightly butter each side of Udi's Gluten Free Whole Grain and Udi's White Sandwich breads then broil until slightly brown/toasted.  Allow bread to cool completely on a wire rack.

Place toasted, cooled bread in a Ziploc bag and break into bread crumbs (or pulse in a food processor).  Place bread crumbs in a bowl and add parsley, sage, salt, and pepper.

Melt butter in a 12-inch heavy skillet over medium heat; add onions and sauté until onions are softened. Add fennel and celery, stirring occasionally until vegetables are soft.  Transfer vegetables to the bowl with the toasted Udi's gluten free bread crumbs, parsley, sage, salt, and pepper.  Add eggs, stock, cream and gently toss.

Transfer mixture to a buttered shallow baking dish.  Bake, covered, in middle of oven for 30 minutes at 325°F.

To brown the stuffing, uncover and bake for an additional 20 minutes.

Tuesday, November 15, 2011

Gluten Free Cookie Dough Review

I happily found a new gluten free vegan cookie dough in the freezer section at Whole Foods. I was delighted to find such a label design. Forgive the ugly background (the dirty countertop at the beach cabin). This fantastic packaging was just... deceiving. The dough smells bad and tastes bad. It has a cardboard/plastic bag smell and taste for that matter. I guess these 'fake' cookies are really just too 'fake.'

Cheers to the cute label, boo to the product. 

Saturday, November 12, 2011

Homemade Waffle Ranchero!

My favorite dish at the Gluten Free Waffle joint, Cafe Rio Co. is the waffle ranchero. It's a delectable combination of huevos rancheros and waffles. A waffle topped with egg, cheese, sausage/bacon, avocado, and salsa. 

Cafe Rio Co.'s version:

Cafe Sweet Pea's version:

I took the easiest route possible for this as I had just gotten done working a night shift and was headed to bed. 

One Van's Gluten Free Eggo Waffle, toasted
One fried egg, over easy
Fried proscuitto
Dairy free cream cheese

Highly Recommened. I like Cafe Rio Co's better because I don't have to do the dishes! :-)

Gluten Free Onion Rings!

One of the many cravings in gluten free diet. Onion rings! A great way to get a non-greased onion ring is with the oven-baked method. Less messy and more healthy. I used Glutino's gluten free bread crumbs which is made from milled corn. They turned out great and I can't wait to do it again. Inspired by the Wooden Nest's recipe for oven baked onion rings. Thanks Lindsay!

-Big, round onion
-Brown rice flour
-Egg (or dairy free milk)
-Glutino's GF Bread Crumbs

1. Preheat oven to 400 degrees.
2. Remember for onion rings you cut the onion the wrong way. Instead of cutting from top to root you'll slice it through the middle. Cut onion to desired thickness. The thicker the onion the longer it will need to cook. 
3. Coat the onions in brown rice flour. I used the ziplock-bag-shake method. 
4. Set up your station: once floured, dip in egg or milk, coat with bread crumbs and set on parchment lined cookie sheet. 

5. Bake for 15-20 min they start looking nice and crunchy. 
6. Enjoy with fry sauce. :)

Tuesday, November 8, 2011

Butternut Squash Soup!

Yes, another round of allergy-free butternut squash soup. I made this with my sister Rachel and friend Britney the other night and it was quite a hit. I'm lucky I jotted down the recipe with their help because I would have never remembered all we threw in. This was a collaboration of us standing around the stock pot throwing in what we thought was best. It was a very fun night! 

1 butternut squash peeled, brushed with olive oil and roasted 30 min
4 cloves of garlic (we like garlic)
2 TBS earth balance buttery spread/butter 

2 shallots, chopped
1 zuchinni, chopped 
4 cups gluten free chicken broth
3 tsp salt
1 tsp pepper
2 tsp cumin
2 tsp curry

1 tsp oregano
dash cayenne
dash nutmeg
dash paprika
pinch of whole coriander seeds

Garnished with:
Almond cream
Toasted pumpkin seeds


1. Cut the butternut squash length wise and peel. Brush with olive oil and put in the oven at 400 degrees for 30 minutes. Chop up as best you can, it will be blended later so no need to be perfect.
2. In a stock pot, add butter and turn heat to medium. Saute the shallots, zucchini, and garlic for 2-3 minutes.
3.  Add butternut squash, salt and pepper, cumin, curry and oregano. 

4. Add 4 cups chicken broth (less for a chunkier soup). Add the dashes of cayenne, nutmeg, paprika and coriander seeds. 
5. Allow to boil for 15-20 minutes and then blend using immersion blender. 
6. Our soup needed another 20+ minutes to simmer after this. It needed this time to thicken up and get even tastier. 
7. For garnish I added a dollop of almond cream and some fried proscuitto and pumpkin seeds. 


Friday, November 4, 2011

More appetizers!

Time for hummus again. I headed to a family party with some filling food in hand. This is the 'potluck' dish I bring in case I can't eat anything. :) Easy to pair with chips, veggies or some GF flatbread.

Gluten Free Flatbread Recipe
1 c. brown rice flour (maybe 1/2 potato flour and 1/2 all purpose)
1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt

3/4 c. water
1 tsp cider vinegar
2 Tbsp. canola
2 eggs (or flax eggs)

1. Mix all dry ingredients in medium size bowl.

2. Add wet ingredients and mix thoroughly.

3. Grease two 8 in. square baking pans and dust with brown rice flour.

4. Spread half of batter evenly into each pan. Use the back of a wet spoon if the dough is sticky.

5. Bake at 350 degrees F for approximately 15 minutes, or until bread pulls away from the sides of the pans.
Substitution Notes: Tapioca starch or potato starch can be substituted for the corn starch. Flax eggs are 1 Tbsp ground flax seed + 3 Tbsp. water.

Roasted Garlic! Yum!

Roasted Red Pepper
1. Pre-heat the oven to BROIL. Cover the pepper in olive oil, I use my hand and swirl it in a bowl

2. Place on a cookie sheet 

3. Use tongs and oven mitts to pull the rack out and turn the pepper. Keep your eyes on it! Don't leave this unattended. 

4. Hmmm watch out for the parchment paper, use foil!

5. Important step: place the pepper back in the oiled bowl and cover with saran wrap so it can steam.

-2 cans garbanzo beans, drained and juice SAVED
-1 roasted garlic head, skinned
-1 roasted red pepper, seeded and chopped
-1/2 a lemon, juiced
-Salt to taste
-2 TBS olive oil
-Garbanzo bean juice if more liquid is needed
-Paprika to garnish


YUM! Great eats!

Tuesday, November 1, 2011

More food at Brasserie!

Matt and I headed out for a fancy Saturday night dinner. I wanted to wear high heels and drink champagne so I we use my dinner groupon to Brasserie Monmarte. We had a wonderful night of great food and fun. 

I felt very comfortable ordering allergy-free. I told the waitress I was gluten free and dairy free and started to describe what that was and she told me not to worry. At first I was not sure but she said that all she needs to know is no diary and no gluten and the chefs know what to do. I trusted this and had no issues! Very nice. Great service. Gluten Free Entree: Idaho trout with chanterelles and spinach. Yum!

Matt went for the not-so-allergy-free special. Rib-eye sandwich with mashed potatoes and onion rings. He was very satisfied. :-)

Live music in the bistro so we sat there. Have yet to sit in the dining room but oh well. Great food and great night. This may be in my top ten favorite places. 

Monday, October 31, 2011

Gluten Free Chicken Noodle Soup!

I had the crud last week and so I made my own chicken noodle soup. It was a great success and I happily ate it all week.

-chicken sausage, pieced
-3 cloves garlic, minced (a natural antibiotic)
-2 stalks celery, chopped
-2 carrots, peeled and chopped
-1/2 onion, chopped (anti-inflammatory)
-1 cup frozen sweet corn
-4 cups chicken broth
-1/2 box quinoa pasta
-1 tsp oregano
-1 tsp basil
-1 dash of tumeric (anti-inflammatory)
-1 dash fo cayenne pepper (decongestant :-)
-Salt and black pepper to taste

-Saute the onion and garlic. Add the chicken and cook through.
-Add other vegetables.
-Slowly add in broth and pasta, bring to boil for 8-10 min. and then allow to simmer for 5-10 minutes

The soup was delicious, hearty, spicy, and perfect for the winter cold. Highly recommended.

Tuesday, October 25, 2011

Classes at Portland's Culinary Workshop

Last week I signed up for two classes at the Portland's Culinary Workshop. I took the Four Course Gluten Free Meal and Gluten Free Baking. Both were excellent! The chefs were great: Melinda and Susana both ex-instructors at culinary schools. The classes were small, hands on, and relevant to my cooking. I hope to go back soon!

Four Course Gluten Free Meal
Arugula Fennel Salad with Pumpkin Seeds and Dijon Vinaigrette
Zucchini Fritters with Charmoula Sauce
Roasted Chicken
Squash Gratin with Poblanos
Chocolate Tart with Pecan Crust

We sat and feasted at the end of the night!

Roasted butternut squash for the au gratin.

Shredded zucchini for fritters.

Ingredients to the charmoula sauce

Blackened poblanos for the au gratin, yum!

Frying fritters!

Ingredients for the chocolate tart: agave, coconut butter, avocado, cocoa powder


It was all fantastic and I can put up their recipes eventually or per request. Class made me realize how much I LOVE to talk about food. I could do it for hours. :)

Gluten Free Baking
There were only four of in the class so we each picked
some items and went for it. They turned out pretty good.

Crackers-I hadn't had a cracker in two years!
Flourless Peanut Butter Cookies
Sandwich Bread
Fresh Egg Gluten Free Pasta
Chocolate Cake

This was certainly my first go at gluten free pasta from scratch. It worked great. It even made it through a pasta slicer. The pasta does taste like egg but that's ok.

Testing out two types for a plate of fun.

Mom came too and made sandwich bread.


Wow it looked great! Good work mom!

Focaccia bread

Recipes are available per request. Class was great. I loved cooking class and can't believe I don't do it regularly. I recommend the classes at Portland's Culinary Workshop for fun, laid back cooking.