Tuesday, January 22, 2013

GF Chili! mmm!!

Last night I made some pretty yummy gluten free chili, if I do say so myself. :) My mom used to make chili pretty regularly when I was little, so I made it for my family as well. My mom's recipe is more a chili-mac, according to my husband. I'm not an expert in chili, so I'm just going with that. :D

So last night I went to get my tomato sauce out of my pantry and discovered it was diced tomatoes! oops. I figured I could make it work though anyways. I put it in my food processor to make it into a smooth sauce and learned the difference between tomato sauce and diced tomatoes. Diced tomatoes have the seeds (which doesn't bother me) and is very acidic. I mean very acidic! Like lip smacking sour acidic! After I put it in my soup pot, I added water and seasonings. Then I discovered I didn't have chili powder! oy. I added some seasonings and let it sit while I cooked up my burger meat. To my meat I added cayenne pepper, paprika, garlic powder, onion powder...and other spices I had that I can't remember. sigh.

Once the burger meat was done, I added that into my soup pot, but it was still way to tomoatey. I decided to add a bit of sugar to try to balance it out. That helped a little bit, but not near enough. So....I decided it was time for some expert advice. Google. :D I actually found a forum where someone asked my exact questions - how do I make my chili taste less tomatoey?  There were a number of suggestions, but the one I chose to try was to add a bit more sugar and some worcestershire sauce*. That did it!!!!! Bobby Flay has been known to say that "cooking isn't about precision, but about adapting and fixing". (I don't think that's the exact quote, but its close) And that's exactly what I did last night and I was soooo very impressed it actually turned about really good!

The last thing I did in my chili was add the rice sticks. Call me slow, but since I don't eat Asian food, I never realized that Pad Thai noodles are gluten free. So I've been using those and love them! Still trying to win a few kids over with the texture...... :) While picking up some pad thai noodles, I discovered rice sticks. They are very thin.....like sticks. Imagine that! I used those in my chili and it was sooo yummy!!

I don't know the exact ratio/amounts of the ingredients I used, so here is a just a list of the ingredients that I added together. Its a eyeball measurement thing. :) I started cooking it at 3 so it would simmer for a long while. At 4:30, I added in the rice sticks to simmer for 30 minutes till 5, when we ate. I served cheese slices to be dipped in the chili or crumbled up into the chili. My kids aren't big fans of chili, so I also made twice baked potatoes, that they love. They were allowed to eat those after eating a portion of chili. :)

1 can diced tomatoes (usually I use tomato sauce, but this is what I had in my pantry)
water
hamburger meat
cumin
seasoned salt
cayenne pepper
garlic powder
onion powder
paprika
sugar (probably a couple of teaspoons)
worcestershire sauce (couple of dashes)
rice sticks (I added more water at the end because the rice sticks soak up a ton of water, even though they had already soaked for 7 minutes)

*Worcestershire sauce isn't always gluten free. It depends on the brand you buy. Look at your ingredients and if it doesn't include malt vinegar, then its gluten free.

Wednesday, December 5, 2012

Ratatouille!

I made Ratatouille for the first time yesterday! My husband loved it, my kids hated it and I tolerated it. =D I get pretty bad stomach aches or an upset stomach from eating spicy or strong/intense food, and this made it into the "toooo intense" category for me. :( I had such fun making it though and will make it again for my husband. Its simple to make, cheap, healthy and an easy lunch for him at work.


Source - allrecipes.com
Prep Time - 15 minutes
Cook Time - 45 minutes
Ready in - 1 hour!

Servings - 4

Ingredients 
2 tablespoons olive oil*
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Directions
1. Preheat oven to 350 degrees F (175 degrees C.). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.

2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.

3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons or Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell peppers, and tomatoes, covering each layer with a sprinkling of salt and cheese.

4. Bake in a preheated oven for 45 minutes.

*I used coconut oil instead of olive oil



Wednesday, October 10, 2012

Gluten Free Yellow Cake


Before we got rid of cable several months ago, my 7 year old daughter loved to watch the show 'Cupcake Wars' on the Food Network. She wanted to make cupcakes soooo badly! We had just started down the gluten free path, so I figured it was as good a time as any to introduce a gluten free dessert to my family. I had really talked up going gluten free with my kids - namely my 7 year old, since the other three are 3 and under - and since I was really excited about going gluten free, she was too. I found this simple recipe and she begged to try it out. It was a big hit!

1 1/2 cups White Rice Flour*
3/4 cup Tapioca Flour
1 teaspoon Salt
1 teaspoon Baking Soda
3 teaspoons Baking Powder
1 teaspoon Xanthan Gum
4 Eggs
1 1/4 cups Sugar
2/3 cup Mayonnaise
1 cup Milk
2 teaspoons Vanilla*

~Preheat oven to 350 degrees. Grease and Rice Flour two 8 or 9 inch cake pans or line your cupcake pan with the paper cupcake holders
~Mix together the first 6 ingredients and set aside
~Mix Eggs, Sugar & Mayo till fluffy - about 11 minutes. I used my Stand Mixer for this which was so nice! Make sure you have it on high enough. I didn't have it on high enough the first time and it didn't really get fluffy. I turned it on really high and within a minute or so, it had doubled and was fluffy! 
~Add flour mixture , Milk & Vanilla. Mix well. 
~Bake for 25 minutes in cake pans or 13-15 minutes for cupcakes. 

*I used Brown Rice Flour without any issues. 
*If you're very sensitive to gluten, you'll want to make sure your vanilla is gluten free. Most vanilla isn't gluten free. 

Source: allrecipes.com

GF Buttermilk Biscuits


The first time I made these I was scared....scared they would taste so horrible and I'd never want to try baking anything GF again! So I kept all busy-like while getting dinner served up to my family....kept staying busy till someone tasted one. (I'm so bad, I know) I then waited till almost everyone had tried one. (I'm horrible) Once everyone had tasted it and they were all pleasantly surprised that they liked them...then I tried one. =) They were good!! They do taste different than regular biscuits, but they still were good ol' biscuits! yay!!

1 cup Cornstarch
1 cup Brown Rice Flour
1 teaspoon Xanthan Gum
4 teaspoons Baking Powder
1 teaspoon Salt
4 tablespoons Butter, unsalted, chilled, cut into cubes*
1 cup Buttermilk*
2 Egg Whites
Cooking Spray

~Preheat oven to 425 degrees and use Cooking Spray on your pan.
~Mix dry ingredients well. Add butter till resembles coarse crumbs. This is a great place to get your littles involved! Let them use their hands to get it all mixed up good. =)
~Add your wet ingredients into your dry mixture.
~Either roll it out and cut into biscuits or make drop biscuits by dropping a spoonful of dough onto your pan. (I've only made the drop biscuits)
~Put into Oven and turn down to 400 degrees and bake for 15-18 minutes.

*I just use regular salted butter and decrease the salt by a bit.
*If I don't have buttermilk milk, I just measure out slightly less than 1 cup of whole milk and add 1 tablespoon white vinegar to it. Let sit for 5 minutes and you have buttermilk.

Source: domestifluff.com

Delicious GF Pancakes


I don't make this recipe very often, simply because of all the ingredients. =) If I'm really good, I'll measure out the dry ingredients the night. They are very tasty...when I do make them. =)

1 cup Brown Rice Flour
3 tablespoons Tapioca Flour
1/3 cup Potato Starch
4 tablespoons Dry Buttermilk Powder (I have regular dry milk powder, so I just use that)
1/2 teaspoon Sugar
1 1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Xanthan Gum
2 Eggs
3 tablespoons Oil
2 cups Water

Mix together dry ingredients. Stir in Eggs, Oil and Water. Heat your Griddle, spoon batter on and make your pancakes! 

My kids love it when I put something fun in their pancakes - M&M's, chocolate chips, I've even used Candy Corn before. Makes for an extra fun breakfast. =)

Source: allrecipes.com

GF Waffles

This is such a delicious recipe!! I almost always make a double or triple batch and freeze them. Then we just pop them in the toaster in the morning, drizzle (or pour a bunch) of homemade pancake syrup on them....mmmm!!!

1 cup Brown or White Rice flour
1/2 cup Potato Starch
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Oil
2 Eggs
1 1/2 cup Buttermilk, Milk, Almond Milk... (I just whole milk, adding in 1 tablespoon of vinegar to make buttermilk)
1 teaspoon Sugar

Whisk together all ingredients thoroughly. Follow your waffle makers instructions on how much batter to use and how long to let bake. Enjoy!!

*Add milk if too thick or rice flour if too runny

Source: Food.com