Monthly Archives: October 2008

Meatloaf you can write home about

Why does anyone put eggs and bread crumbs in a meatloaf? Probably because that was their grandmother’s recipe on how to use up odd scraps of whatever was leftover from breakfast and last nights dinner. Seriously. Eggs? no thanks.  The bread is only there to stretch out the meat ration. I am just here for the meat and the onions.. so, thanks, but thanks anyway.

Here’s my recipe for meatloaf without eggs or any kind of bread. So yes, it’s GF and CF and Soy free as a bonus. It turns out just fine, thank you very much. It’s great hot, cold, sliced for sandwiches, or however you want it. It doesn’t fall apart and tastes just great.

  • 1 lb. hamburger
  • 1 lb ground pork
  • 3 T italian seasoning
  • 1 tsp salt
  • 1 tsp white pepper
  • 2 C chopped onion
  • 2 T ketchup
  • 1 T yellow mustard
  • 1/4 cup vegetable broth (more or less)

Mix it all really well. You have to get in there with your hand and really squish it around. Pat it into a loaf pan and bake it. I baked this one for 30 minutes, covered with foil at 350. Then I turned up the oven to 400 and baked it another 45 minutes or an hour. Maybe slightly more… I didn’t set the timer and I wasn’t really paying attention. It was at least that… and it looked done…. so there ya go.

Let it cool slightly and take it out of the “juice”. (This is a kind way of saying GREASE) and chill it on a plate in the fridge. Slice and eat. It’s that simple really. Of course frying slices of it and putting it on toast with grilled onions is really up to you. I used to like mine on untoasted white bread with mayo….lots of mayo.. and since I can’t have mayo any more (drat that egg thing) the sandwich is looking more like white bread and mustard. I am going to go out on a limb this time and try whole grain artisian mustard made with gluten free beer, hand ground by gluten free persons unknown. I’ll let you know how that goes.  yeah. I still miss the mayo, but I can make do with fancy mustard. Sure.

Pumpkin pie? No I don’t think so.

Can’t have eggs… can’t have gluten(wheat/rye/oats/barley).

However, I must have pie with Thanksgiving dinner.

The plan is to make this one. But I have to test it before I serve it for “real”.

Here’s what it looked like out of the oven. Actually LOOKS like a pie.

It did fall a little bit. and it’s not remarkable in taste while still warm. Right now it’s in the fridge to mellow out before I taste it again.

Vegan- yes. Gluten free- yes. Tasty????? maybe-I am reserving judgement on that… I don’t think it’s going to be as good as what I remember… but then nothing ever is. (and….see update below)

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Update:

NO!!! It’s just gross. Now it tastes like uncooked wacked out “pumpkin glue”. The pumpkin part and the spice part are fine. The TEXTURE is nasty. Don’t make this. I might monkey with the GF flour to make this more acceptable… but this was a definate NO. It’s that gross.

I let it sit in the fridge all afternoon to think about it’s fate. I threw it out. I feel better now.

Second and Third round cookie notes

Okay… stick with the plan.         …..    …..    Seriously.

The second day of baking, I decided to ramp up the brown rice flour content, and while I was at it I added some sorghum in the mix too.  This turned out to be a bad Idea. The cookies were awful. Oh, they tasted fine, but they were NOT normal. Sort of spread out in a weird fashion and all I could tasted was overbaked brown sugar.

Third attempt- I used egg replacement powder mixed with hot water instead of the flax gel. The cookies were “sturdier”, and tasted great, and they look like the Keebler elves made them. So cool.

My advice? Stay with the recipe.

12 – 4 = 8…wait.. What happened to the dozen?

Wait. Wasn’t there a dozen cookies on the tray a second ago? Yes, there were… but they have been eaten by the resident cookie monster, who declares them “….SO!!!!…. GOOD!!!!…”

They are actually the first gluten free chocolate chip cookies that have ever turned out like actual cookies. So we are on the right track at least. Finally, a chocolate chip cookie dough that doesn’t spread out all over the pan. Finally. YAY!

Chocolate chip cookies

  • 1/4 C  Spectrum brand organic palm shortening (or 1/2 C butter if you must)
  • 1/2 C brown sugar
  • 1 egg (replaced with 1 T golden flax meal and 3T hot water-left to sit and gel)
  • 1 1/4 tsp xanthan gum
  • 1/4 tsp sea salt
  • 1 tsp soda
  • 2 tsp baking powder
  • 1/2 tsp Gluten free vanilla extract (Costco has it in the baking section)
  • 1 C potato starch (second batch was even better with 1/4 C brown rice flour + 3/4 C potato)
  • 2/3 C Enjoy life Chocolate chips (no wheat, no dairy, no soy)

Mix until creamy and thickened. Drop by teaspoons onto parchment paper lined cookie sheet. Flatten slighty if you want to.

Bake at 375 for 8 minutes or until slightly browned.

Green Bean Pizza

GREEN BEANS??!?!?!? What? Well, yeah,…. but it also had onions and garlic and whatnot. And it was good. So there. You are just jealous that you didn’t think of it first : )

Sometimes there are brainstorms when cooking, this was more like cleaning out the bits of leftovers in the fridge, I hate to throw out perfectly good food. So while I was sauteeing the onion, and garlic I was poking around in the fridge for a lonely zucchini or squash or something.. and the small tupperware container of leftover greenbeans said “Add me!!” So I did. I am not usually so adventurous with random green vegetables… but this worked out just fine.

The pizza crust was brown rice and potato.

The sauce was a small amount of the original pizza sauce, because I only had 1/2 C left, and the rest of the sauce was pureed pinto beans thinned out with a little gluten free beer.

So let’s see.. the gluten free revolution/mandate has brought me to a pizza of rice, potato,lentil thickened tomato sauce, pinto beans, greenbeans, onions and garlic topped with GF pepperoni and pepperjack cheese. And it was good. I only wish I’d made more.

Don’t you wish you had spiffy pizza to go with your GF beer? ha.

Biscuits, baby, biscuits.

I can’t tell you how hard life is without bisquik to make my biscuits quick and perfect, not to mention its other duties as pancakes, coffeecake and dumplings for the chicken gravy.

So. Onward in my quest for the recipe that I will keep on hand for biscuits. This one is a keeper. Oh, there have been several others… that turned out like rocks, or worse gummy rocks…. this one works at last. Ahhhhhh. This is good hot, cold, with jam, or gravy. Yum.

  • 1 C rice flour
  • 1/4 + 1 T palm shortening
  • 1 tsp sugar
  • 1 Tablespoon baking powder
  • 1/2 tsp soda
  • 1 1/4 tsp xanthan gum
  • 1/2 tsp  salt
  • 3/4 C coconut milk
  • 1 tsp rice vinegar

Mix all the dry ingredients together, and cut in the shortening with a fork until it’s all blended. Add the vinegar to the coconut milk and mix in. Golf ball sized dough gently rounded and patted down to a 1/2 inch thickness works great. Bake at 375 for 15 minutes on a parchment paper lined tray.

Pumpkin bread/cake

O M G

Stop whatever you were doing and make this.

This is a keeper. I actually think it’s BETTER than the wheaty-gluten-filled version. Oh yes. It’s good by itself, it’s good with jam on top, and I think I may try a choc chip version as well….. ahhhh fall foods make me happy.

  • 1/4 C safflower oil
  • 3/4 C pumpkin paste (also known as canned pumpkin)
  • 3/4 C brown sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 C chilled coconut milk (so that it’s thick and creamy)
  • 1 egg (replaced with egg replacer)
  • 1 TABLESPOON baking powder
  • 1/2 tsp soda
  • 1/2 tsp sea salt
  • 3/4 teaspoon xanthan gum
  • 1 cup of rice flour mixed with potato starch (I used 1/2 and 1/2)

Mix it all up. Bake at 350 for 35 minutes. I used an oiled 9 x 7 cake pan (heavy ceramic -LeCruset) and it was perfect. Time in the oven may depend on what pan you have. Glass pan- probably 30-35 minutes. I suppose that cupcakes would work too, but bake them for a shorter amount of time.

Rainy Day Chili

Yes. It’s raining. The daylight sky is pretty dark and the school luch menu actually says “chili” today. Woohoo! Planning, it’s all in the planning. Fall weather always seems to need “soup” or chili of some kind.

Here’s what we came up with for lunch today.

First I cooked the lentils.

1 1/2 c  dry lentils, cooked in 4 cups of water until soft.

Then I cooked 1 lb. of ground meat (turkey, pork, whatever)

and added in:

  • one large white onion, diced
  • 1 large can diced tomatoes
  • 1 large can crushed tomatoes
  • 1 can red kidney beans
  • 1 can pinto beans
  • 3 tablespoons of chili powder
  • 2 tsp cumin
  • 1 tsp sea salt
  • 1 tsp white pepper

Then I added about 1/2 of the cooked lentils and pureed the rest with 2 small jars of butternut squash baby food  with 1 can of garbanzo beans, and a small amount of water, probably a half of a cup. 

The puree went in the pot with the rest of the tomatoes and beans. I did add some additional water of an unknown amount to make it the right consistancy. YMMV.

Let that simmer for 30 minutes. Yum.