Wednesday, March 30, 2011

GFEFDF Postickers! x2

My first potsticker post was in fall of 2010. Instead of repeating, I used a new recipe from Gluten Free Gobsmacked. I was really nervous about this endeavor. I've only made them once before and just never feel prepared. I had a hard time getting started and deciding what to do first. Kate @ Gluten Free Gobsmacked had a list of tips that were really helpful and I had some great help from Ari, Chantel, and Matt. Thanks guys! Success!

Gluten Free Potstickers – Chicken Filling *adjusted by me for allergies and supplies

2 chicken thighs, deboned, skinned and trimmed
3 garlic cloves
1 Tablespoon cornstarch
2 Tablespoons GF Soy Sauce (I used Bragg's Liquid Aminos)
1 Tablespoon sesame oil (or toasted sesame oil)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ginger
2 stalks of green onions, finely chopped
1/2 cup chopped cilantro


  1. If you can, it's easy to food process everything (Everything EXCEPT the green onion and cilantro) OR if you're me you have to chop and chop and chop. :)
  2. Stir in by hand cilantro and green onions.
  3. Set aside a make the potsticker wrappers.

Gluten Free Potsticker Wrappers

1/2 cup cold water + 1/4 cup cold water (added tablespoon by tablespoon and more as needed)
*(1 egg hisked in to 1/2 cup cold water) I just used more water instead
1/2 teaspoon salt
1 cup brown rice flour
1/3 cup tapioca starch (and more for dusting)
1/3 cup corn starch
1/3 cup sweet rice flour (and more to avoid sticky dough-works really good)
1 teaspoon xanthan gum
1 teaspoon gelatin


  1. Blend all of the dry ingredients together in the bowl of your food processor.
  2. Make a well in the flours and slowly add the water, mixing by hand.
  3. Roll out about 1/3 of the dough (keep the remaining dough under a damp paper towel) between two sheets of parchment paper if you have it. Or if you use me, a cutting board and rolling pin and a lot of sweet rice flour.
  4. Roll the dough to 1/8 of an inch. (No thinner than 1/16″ or the dough will rip while cooking.)
  5. Cut into 3.5″ wide circles (we used a martini glass).
  6. Cover prepared/cut wrappers with a damp paper towel.
  7. Work quickly to roll out and cut remaining dough... if you can. :)


  1. Into each circle place a teaspoon or a teaspoon and a half of filling (NOT TOO MUCH otherwise they are too difficult to seal)
  2. Dip your finger in water and slide it along the half the potsticker wrapper as glue. Fold the dough in half, matching the edges.
  3. Crimp the edges by folding and tucking the edges as you would for a pie crust. (Try to make sure they are fully sealed or they will not cook right-we had a hard time with this).
  4. Once the potstickers are assembled, there is no reason to cover them with a damp towel.

Chantel and I rolled them out and assembled. Matt jumped in to help too.

Cooking Potstickers:

  1. Heat 2-4 TBS of vegetable oil in a pan. Add 1/2 cup water.
  2. Cover and steam the potsitckers for about 10 minutes. The water will boil off.
  3. Add more oil as needed and pan fry the potstickers until they reach desired crispiness.
Note: this is too many potstickers in one pan but, we were hungry and I didn't want to deal with two batches.

We threw the leftover filling in a pan with more Bragg's sauce.

Ari cooked away!

These guys were a good help too! And just very cute!

Work complete!

What a plate of delicious hard work!

Tuesday, March 29, 2011

The best way to start the day: Breakfast of Champions x3

This is one hefty BLT. I went to Bob's Red Mill last week and picked up the GF vegan loaf from the freezer case. It is AMAZING. It tastes so good I've re-read the label several times to make sure I can eat it. I HIGHLY recommend the trip to Milwaukie, OR for a loaf (or 2 or 4). Bacon, spinach, a good red tomato (they're slowly getting tastier), vegannaise and a pickle. Also not to forget a cup of English Breakfast tea in a cup that has been handed down in the family. :)

Sunday, March 27, 2011

My first guest blog

My pantry of flours made it on to the My Own Labels (C) blog called My Own Ideas. The flours look so pretty. Thanks for the photo-shoot Rache and thanks Gramma for the fabric and scissors! Check it out HERE.

Wednesday, March 23, 2011

I want stroganoff.

It's a bit of an odd craving but its the truth! I wanted stroganoff. I didn't debate ideas much, I just went for it. I had some leftover steak as I made some for breakfast to go with my waffles the day before. :)

cooked steak, chopped
1/2 bunch celery, chopped
1 red onion, sliced
3 cloves garlic, minced
2 Tbs olive oil
1 cup non-dairy milk
1 tsp cornstarch
1/4 cup sherry
splash of balsamic vinegar
1 tsp rosemary
1/4 c Daiya mozzarella cheese (optional)

Serve over white rice or rice pasta.

Saute the onion in olive oil on stove top at med-high. Add garlic.

I really cooked down the onion and then added the celery.

Throw in cooked meat and rosemary spice. No need to cook it up more or the meat will get chewy.

Lower heat to medium. Mix the milk and cornstarch together, then add with all other liquids. Stir consistently as it could get sticky at this point (if it does, lower heat). Cook until sauce thickens. Add Daiya cheese and allow to melt if wanted.

Once fully cooked. Pour over white rice or pasta to serve.

Delicious! Made great leftovers, I wanted more and more. It was a very satisfying allergy-free meal.

Monday, March 21, 2011

Breakfast of champions! x2

The first breakfast of champions was a tomato sandwich. This second one is a sweet potato/zucchini hash with toast and a cup of tea.

Sweet Potato
Jimmy Dean Sausage
Garlic cloves, minced

With a piece of tapioca bread and vegannaise... mmm (close enough). And a cup of English breakfast black tea, my favorite. Cheers to another great start to a day!

Sunday, March 20, 2011

EPIC Pizza!

The attempt of the week: Epic Pizza. This entails Matt insisting that we make allergen-free deep dish pizza after watching Man vs. Food in Chicago. So we went for it.


Namaste Pizza Crust
1 flaxseed meal egg
one can diced tomatoes
one can tomato paste
minced garlic
chopped onion
Italian seasonings
1/2 cup Merlot
sun-dried tomatoes
minced garlic
Daiya mozzarella cheese
fresh basil, chopped

The crust was Namaste Pizza Crust mix. It is the best GF crust I've found. It has some herbs and spices in it and cooks decently. It takes one egg-one flaxseed meal egg, and water. Divide in two and but one in the bottom of a 9x13 and the other on a cookie sheet. It's a sticky mess and can be a pain to spread out because it's very thick. I recommend wax paper.

I was very proud of this as it took FOREVER. I may have used a can of Pam as a rolling pin

Pre-cooked for 30 min.

Here's the second layer of crust and my classy Pam rolling pin again

Top crust, pre-cook for 15 min, it will be crunchy but I liked it that way

Pizza sauce: we used one can of diced and one can of paste

Sauce ingredients:
one can diced tomatoes
one can tomato paste
minced garlic
chopped onion
Italian seasonings
1/2 cup Merlot

Topping number one: sweet Italian sausage, cooked

Times they are a 'cookin

Time to layer: Crust-sauce



Crust-sauce-sausage-pepperoni-sun-dried tomatoes-minced garlic

Crust-sauce-sausage-pepperoni-sun-dried tomatoes-minced garlic-spinach

Crust-sauce-sausage-pepperoni-sun-dried tomatoes-minced garlic-spinach-Daiya mozzarella cheese

Baked at 400 for 15-20 min. Mainly so things would cook down so we can add more.

Slice the prosciutto (Italian bacon)

Crust-sauce-sausage-pepperoni-sun-dried tomatoes-minced garlic-spinach-Daiya mozzarella cheese-crust-sauce

Crust-sauce-sausage-pepperoni-sun-dried tomatoes-minced garlic-spinach-Daiya mozzarella cheese-crust-sauce-Daiya cheese

Crust-sauce-sausage-pepperoni-sun-dried tomatoes-minced garlic-spinach-Daiya mozzarella cheese-crust-sauce-Daiya cheese-prosciutto

Crust-sauce-sausage-pepperoni-sun-dried tomatoes-minced garlic-spinach-Daiya mozzarella cheese-crust-sauce-Daiya cheese-prosciutto-fresh basil, chopped

Bake for about 30 min.


It was SOOO good and although we made so much it was gone in a just a couple days. Highly recommend this pizza endeavor.