Monthly Archives: July 2010

Bisquick? Seriously?

It’s here.. it’s here!! the actual box of actual gluten free “real” food from the “real” grocery store that can morph into “real” food type items that I used to eat??!?!?!?

o.m.g.

I CANNOT wait to make real bisquits.. and coffecake and and and…

Hush now, I am making waffles.

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GORP

Before I knew anything *at all* about Celiac, I liked GORP as a fast and tasty snack. Easy to mix up, fun to find in my lunch. Easy to keep a small container of it in my purse, easy to take on camping trips. Kinda all purpose snackable. And one serving of it actually has a big dose of protein. Some sugar too… so don’t go crazy, but I was surprised at the protien amount.

It is amazing to me how I had somehow negotiated my way to a general menu that really was pretty well free of gluten before I had to go gluten free. It was just a few things that I had to either give up (beer) or find new substitutes (pretzels).

My advice to new celiacs, besides “don’t cheat”, is to figure out what you are ALREADY eating that is gluten free, then find new stuff to fill in the other areas of the menu. It is soooooo much easier now to find acceptable food in regular grocery stores than it was even a few years ago. Online ordering rocks when you can’t find it anywhere near you.

Stick to the meat and veggies and you really can’t go wrong. Until you need a snack. This is where the gorp comes in. *GORP=Good-Old-Raisins-and Peanuts*-mmmmm                   Stock up.

*GORP*

This is the ratio that I use, the bag of M&M’s in the picture is larger… please note.

  • 1 – 19 oz bag of plain M & M’s “large”
  • 1 – 16 oz can of salted Planter’s peanuts
  • 1 – 15 oz box of golden raisins

Mix. Pack. Snack.

Oh my.

Lunch *OUT*

Really? really. REALLY?! I would not have believed it if it hadn’t really happened. Like in a dream, I had a totally gluten free, safe lunch in a restaurant that knew what I was talking about when I ordered. And I didn’t have to just hope it would be okay.. it was okay.

I had a note go flying past in a recent email that mentioned the possibility of Jason’s Deli in some locations… having a gluten free option.. maybe. Sometime soon. They hoped.

We decided to test that theory.

Not only do they have the option…if you say GLUTEN FREE – they totally take it seriously. Knew what we were talking about, had a whole menu just for GF (be still my heart) and get this… changed gloves and made sure the workspace was clean before assembling my lunch. No way. Seriously? wow. http://www.jasonsdeli.com/restaurants <<— find one close to you!

I loved Jason’s Deli before… now they get my $$ for sure! Seriously, an amazing lunch. Made even more enjoyable because they got it. ❤

Cranberry Scones for Supper

It’s Summer. I don’t want to cook. I want snacks…. And I want scones!

There is a family recipe for orange-cranberry scones that I have pined for since going gluten free, and haven’t come close to finding a recipe I could use. But TODAY is the day to recreate them in a gluten free fashion. For dinner. There are no rules for “meals” in the Summertime!! didn’t you know that?

Normally I would mix my own “all purpose flour” – but I found the GF Pantry at my regular grocery store and couldn’t wait to try it!!

It worked. I now have scones for tea. YAY

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Glazed Cranberry Scones

  • 1 + 1/2 C Gluten Free Pantry -GF-all purpose flour
  • 1/2 tsp xanthan gum
  • 1/3 C Baker’s sugar
  • 1 T baking power
  • 1/4 tsp salt
  • 1/4 C palm shortening
  • 1/2 T golden flax meal + 2 T HOT water = 1/2 egg
  • 1/2 C hemp milk
  • 1 tsp vanilla
  • 1 C dried cranberries

Stir all this together lightly, and pat out in circle on parchment paper/baking sheet.

Cut in 1/4’s and then into smaller triangles – separate them on baking sheet slightly.

Bake at 350 for 15 minutes or until just beginning to brown.

Let them cool slightly, and drizzle with glaze. mmmmmmmmmmmmmmm

Scones.

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Glaze:

  • 1 C powdered sugar
  • pinch of salt
  • some sort of liquid

Add orange juice, coffee, milk, water, whatever you would like – to suit yourself.
Mine ended up like a soft frosting. How drippy and drizzly it is depends on what you want. Go crazy. Make it the way you like it. Really.Craisins are gluten free!

Weird obsession with Bento Boxes

What is the deal with wanting my food to be in a fun container? IDK.. but I do. It might be the same stupid thing I have had for three days straight, but if it’s in a new container? yeah, I am easy like that. Easily amused.

I started looking for “fun” things to put my food in…found a few… and now the collection is taking over my kitchen. I really need to either reduce my collection, or buy a bigger house. I wonder which will happen first?

The criteria for my lunch/snack containers is this:

a.) it must be able to be run through the dishwasher – no exceptions.

b.) it must be cute in some way – design, stackable, color, whatever

and 3.) I have to like it.

What would be the point (really?) of eating food that may be in a container I hate? Or worse, in a ziplock baggie. ewwww.  The food may be boring as anything, but the surprise of getting to open it never gets old.

Here is a photo of some of the ones I use most. There are some from the trip to Japantown in SanFranciso, and one I found at a toy store. The clear ones are “Lock and Lock” brand which I always grab up in all sorts of sizes at Ross… and there are some Tupperware ones in the mix too. Anything that works.? Works.

S’mores! Please!

Yep. The pesky summer s’more dilema. The “off the shelf graham cracker” is off limits.. so what to do? what to do. There is a GF recipe that I would like to try.. but I haven’t gotten to it yet.

So for now… I subbed the cracker for a chocolate chip cookie dough base and switched the chips *in the dough* for bits of HERSHEY’S chocolate bar on the top with a 1/4 slice of big marshmallow on top. I added them on when the cookie was hot so it would sorta melt.

The crowds went wild. .. <insert gleeful children here wildly stuffing themselves with cookies> …and loved the idea. YAY! SUMMER

Chicken Enchiladas

Oh. my. goodness. Will wonders never cease. Easy food? and Gluten free on top of it? YAY!

Take out -schmake out. I can make my own. This all started when I was shopping the gigantor store with everything all pre-assembled and ready to cook. It looked good. The price was in the “okay, maybe I will splurge a little bit” category, and then I read the ingredients. WHEAT…and more wheat. Why? I don’t know. But I wanted it and it was toxic… so back to my kitchen! to make my own version. More work? maybe a little, but not really all that hard. Just as delicious? Probably better!

Chicken Enchiladas

  • 2 lbs. cooked chicken, shredded
  • 1/2 an onion
  • 1/4 C gluten free pantry all-purpose gluten free flour blend
  • 1 T safflower oil
  • 1 box Pacific brand gluten free chicken broth
  • 2 cans medium heat enchilada sauce Old Elpaso Brand
  • 1 can chopped green chiles
  • 1 package corn tortillas – (I cut mine into 1/4ths to layer in the oval crockpot more easily)
  • 1 can red beans
  • 2 lbs shredded mozzerella cheese

Start with the oil in the pan, heat the onion until warmed through, add the broth mixed with the flour to make a thin gravy. Add the chiles and the canned enchilada sauce.

Then the fun begins! Layer in the crockpot, sauce, tortillas, cheese, chicken, tortillas,beans, sauce, cheese, etc until you have either filled the crockpot or run outta stuff to put in there. Turns out it doesn’t matter. It will still be delicious.

Plug in the crockpot,(this is important) and turn it on (turns out, this is important as well- don’t ask me how I know this).. low for 6 hours to let it all melt together, and then leave the house. Go to Target and look around. Go for a bike ride, go for a walk- whatever.

When you return from your deserved outing you will have a delicious thing to serve for supper. I like mine with a side of salad. Some rice would also be delicious.

Plan Ahead

I am busy. Crazy busy. And keeping everyone on track, on schedule and *FED* is a challenge in any kitchen with toddlers and teenagers who are hungry 24/7. Staying gluten free is critical for my family- so add that on as a bonus.

I spent one evening last week making enough pancake mixes to last us awhile. Stacked them all neatly in the pantry. I love that.

Adding all the dry ingredients to each jar in an assembly line sort of fashion, and labeling the outside with whatever was still missing, the milk, the egg, etc. I also add any notes as to what temp it needs to be baked at for example, if needed.

  • Wide mouth canning jars, with lids and bands  – pint sized jars work fine, and a quart sized jar will hold a double recipe just perfectly.
  • Sharpie marker – for labeling the jars
  • Ingredients for this recipe:  Pancakes

This way, when we want pancakes for dinner (yes dinner) I just dump the premixed dry ingredients, add the other stuff quick and mix it all up in the trusty Kitchen-aid mixer. I can have pancakes on the table in no time at all without having to  drag out all the bins of flour and retrieve all the xanthan gum and whatever.

Of course , cooking up the entire batch and the letting them all cool off on wire racks, I put the leftovers in the freezer for fast snacks, and breakfast on the go.

Can we have PANCAKES? yes, of course you can.

*NOTE* I try to make at least one more jar ahead of whatever I am finding myself measuring out for a recipe…. cookies, waffles, brownies, bread dough.. that way the next one is dump and mix!  Spending an afternoon measuring out  a bunch of them ahead is a time saver for me, I also tend to not spend as much time (and money) at the store trying to figure out what to make and what gluten free pre-made mix to try. I have my own!

Chocolate Waffles

You will never go back. This recipe started when “all the other kids got waffles” and we didn’t … now we are the envy of them all… muhwahahahha. We can have waffles anytime we want to now, I freeze them ahead for quick snacks.

If the chocolate version doesn’t sound like what you want (I have no idea why, but you could like plain waffles- it could happen- just not at my house) – just leave out the cocoa powder and the recipe makes plain waffles just fine too.

Chocolate Waffles

  • 1/3C sunflower oil
  • 1/4 C sugar
  • 2 egg (replace with flax seed meal)
  • 3/4 C brown rice flour
  • 1/2 C potato starch
  • 1/4 C tapioca starch
  • 1/4 C cocoa powder
  • 1 1/4 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/2 tsp salt
  • 3/4 C milk (hemp milk, coconut milk) plus 1/4 C more if needed
  • 1/2 tsp gluten free vanilla (I found it at Costco)

Dump it all in a mixing bowl for your mixer. Mix it all up – the batter is extremely thick. Experiment with a little more liquid to thin it down a bit if you are worried about it.

Scoop a bunch onto a hot waffle iron. Close the lid.

When the steaming slows way down, it’s done. Pop it out- I use a fork to pry them off the waffle iron,

Slather with raspberry jam. Eat. Enjoy. It’s a waffle.

*Note* I slice any leftovers into waffle sticks and freeze. They reheat great and we dip the waffle sticks into little dishes of syrup. Mmmmmm.