September 29, 2009
Italian Chicken – What can I eat?
A couple of weeks ago I watched this quick and easy meals video at Balancing Beauty and Bedlam. I really liked the idea of buying meat in large packs and freezing some along with other ingredients so it’s ready to cook. The options are open to your creativity. Unfortunately, we can’t just dump in a can of cream of chicken soup, but there are other options.
I gave it a try after buying a big pack of chicken breasts. I used half for dinner one night and the other half I put into a gallon size freezer bag.
I added to the chicken:
- 1 can diced tomatoes (2 might have been better, but that was all I had)
- 1 package Italian dressing mix (the kind you add to vinegar & oil)
- 2 Tb. gluten free soy sauce
To cook the chicken, I took it out of the freezer and hit the bag on the counter edge to break it up a little. I then put it into the crock pot and added about 1/2 cup V8 juice. I started it on high and later turned it to low.
My crock pot runs very high so it got done sooner than I expected. The kids were wondering why we were having such an early dinner, but it was Saturday and my husband was home. I served the chicken with Tinkyada penne, spooning some of the sauce over the pasta. With the leftovers, I decided to shred the chicken and mix it in with the sauce which I actually liked better.
I would love to hear your ideas for things that could be added to chicken or beef and then frozen.
Reminder: Next week has a theme of breakfast food, but the theme is only a suggestion.
September 28, 2009
Fruit & Vegetable Wash Recipe
This recipe was passed on to the celiac support group I attend by the woman who spoke about organic food at our last meeting.
It is important to wash your fruit and vegetables, especially when they are not organic. Washes contain citric acid and surfactants to remove wax, soil, and agricultural chemicals.
Homemade Fruit & Vegetable Wash
- 8 oz. water
- 3/4 c. vinegar
- 1 Tb. lemon juice
- 2 Tb. baking soda
- 10 drops grapefruit seed extract (found at health food stores)
This recipe did not come with directions, but here’s what I would do (I haven’t made it yet because I’m still using up some store bought wash):
Combine the ingredients in a spray bottle. Make sure you add the water first so you don’t have a volcano effect from the vinegar and baking soda. Spray it directly onto food and rub it with your hands or a vegetable brush. Rinse well.
September 24, 2009
This is a standard pumpkin roll recipe substituting gluten-free flour and adding xanthan gum. I think it will work well with any gluten-free flour mix or regular wheat flour. I used Carol Fenster's sorghum blend with corn flour.
Gluten-Free Pumpkin Roll
- 3 eggs
- 1 c. sugar
- 2/3 c. canned pumpkin
- 1 tsp. lemon juice
- 3/4 c. gluten-free flour mix
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 1/2 tsp. salt
- 1 c. walnuts, finely chopped
- powdered sugar for dusting the towel
8 oz. cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla
In a mixer bowl beat the eggs on high for several minutes. Add the sugar and beat until light in color. Add the pumpkin and lemon juice. Mix until blended. In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.
Pour batter into a sprayed jelly roll pan. Spread the batter to the edges of the pan and try to even it out. Sprinkle the walnut pieces over the top. Bake at 375 degrees for 15 minutes. Let the pan cool on a wire rack for 10 minutes. Turn the cake (walnut side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.
Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.
Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.
Wrap in plastic wrap and refrigerate at least one hour before serving. To freeze it, I wrapped it twice with plastic wrap and once with wax paper. I then put two rolls together and put a zip lock bag on each end (they didn't fit into one bag).
When ready to serve, unwrap and slice. Makes about 16 servings.
Note: For the first cake I greased and floured the pan. I also turned the cake out right away instead of letting it sit. For the second cake, I sprayed the pan and let it sit 10 minutes. It came out of the pan fine. There was just a little film of cake left on the center of the pan. For the third cake, I put a silicone mat in the bottom of the pan and then sprayed the pan. That worked just as well.
The trickiest part is getting the cake out of the pan. The most difficult part is probably clean up. I had a lot of powdered sugar on the table and three towels coated with it. It really is a simple recipe. Go on. Give it a try, and let me know how it turns out.
This post is linked to A Gluten-Free Holiday at Gluten Free Easily, the Ultimate Recipe Swap at Life as Mom and the Holiday Food Fest at Hoosier Homemade.
September 22, 2009
Dry meat is the one thing I often fear when serving company. Because this chicken always turns out moist, it is a great choice. In fact, I recently made it for a large group of friends and it was a big hit.
Gluten-Free Chicken Parmesan
- 1 1/2 lbs. boneless skinless chicken breasts
- 1 egg, lightly beaten
- 1 c. tortilla crumbs, or gluten free bread crumbs
- 28 oz. pasta sauce
- 1/2 c. shredded mozzarella cheese
- 1/4 c. shredded parmesan cheese
If the chicken breasts are large, cut them in half. Place the thicker half inside a plastic freezer bag (a cereal bag works too) and pound it with the flat side of a meat mallet until it is the same thickness as the thinner half. If keeping the breasts whole, just pound the thicker end.
This recipe is submitted to Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, and the 2009 Bloggy Progressive Dinner. Visit Cooking During Stolen Moments for more progressive dinner recipes.
September 20, 2009
New Celiac Gene Discovered
It has been known that the genes DQ2 and DQ8 predispose people to develop celiac disease. Some people have had genetic testing done to find out if they have the genes. If they don’t, celiac can be ruled out. If they do, they might develop celiac but not necessarily.
Maltese Researchers have now discovered another gene sometimes involved in the development of celiac disease. They studied a family with three generations of people with celiac and found that those with the disease all carried a variant of the gene CD59. They also found that those with the DQ2/DQ8 and the CD59 developed the disease, while those with only one or the other did not.
The CD59 gene is very rare, so most people with celiac disease do not have it. Therefore, it is not really useful for diagnosis. However, the discovery should be useful in research pertaining to the relationship between genes and chronic disorders.
More information can be found in these articles:
Labels: celiac disease
September 18, 2009
Gluten Free Apple Dessert Recipes
Fall will be here in a few more days, and I’m enjoying the cooler weather. I can’t wait for the leaves to change. Fall is apple season, and the ingredient for today’s Friday Foodie Fix is apples. I thought I would highlight a few of my desserts that use some form of apples.
- Caramel Topping
(makes a great apple dip)
Be sure to visit The W.H.O.L.E. Gang for more apple recipes.
September 17, 2009
Gluten-Free Granola Bars
Anyway, I wanted to make some granola bars they could snack on that wouldn’t be full of sugar. As is often the case, I combined ingredients and techniques from different recipes. I was very happy with how they turned out. I made two batches and put some in the freezer to have for quick gluten-free snacks.
Gluten-Free, Sugar-Free Granola BarsIngredients
- 2 c. gluten free oats
- 1/2 c. unsweetened coconut
- 1 c. sunflower seeds
- 1 c. nuts (I used cashews)
- 1/4 c. ground flax seed
- 1/2 tsp. salt
- 3/4 c. nut butter
- 3/4 c. agave nectar
Combine the oats, coconut, sunflower seeds, nuts, flax seeds, and salt in a food processor and process until well mixed and in small pieces. I had to do this in batches since I don’t have a large food processor.
Put it into a large bowl. In a small bowl, combine the nut butter and agave nectar. Pour this over the ingredients in the large bowl and stir to evenly coat. Place everything in a greased/sprayed jelly roll pan and pat it down with a spatula or greased fingers.
Bake at 350 degrees for 20 minutes. Cool before cutting. They will keep at room temperature for a few days, or you can store them in the refrigerator for at least a week. They freeze well for long term storage.
View Printable Recipe
More more great recipes visit Slightly Indulgent Mondays and Ultimate Recipe Swap.
Labels: appetizer and snack recipes
September 15, 2009
Cube Steaks – What can I eat that’s gluten free?
Welcome to this weekly blog carnival of gluten free eating ideas. If you have a blog, please add your link. You don’t have to have a gluten free blog. Many recipes are naturally gluten free (no wheat, rye or barley). If it is your first time participating, you can read the guidelines here.
Crock Pot Cube Steaks
- cube steaks
- 1 large onion, sliced
- gluten free soy sauce
- seasoned salt or other seasoning
- 2 cloves garlic, grated or minced
- sliced mushrooms
- sweet rice flour or corn starch
Place the onion slices and about 1/2 c. water in the bottom of the crock pot. Add the steaks in layers putting a little soy sauce, seasoned salt, garlic, and mushrooms on top of each layer. Cook on high about 4 hours (Low probably 8 - 10 hours).
September 14, 2009
Cinnamon Bundt Cake
This gluten-free cake has become one of my favorites. The whole grain sorghum blends with the cinnamon to give it a wonderful flavor, and the sorghum also gives it an incredibly soft texture. No one would guess this cake is gluten free.
I also like the fact that a little glaze is all that needs to be added on top. There are times when I enjoy a cake with icing, but I prefer to have a great cake without the icing.
Due to the lack of icing and the whole grain sorghum, I’m making this post part of Slightly Indulgent Mondays at Simply Sugar & Gluten Free. Stop by for more recipes made a little bit healthier.
Gluten-Free Cinnamon Bundt Cake
- 3/4 c. sorghum flour
- 3/4 c. potato starch
- 1/2 c. tapioca starch
- 1 1/4 c. sugar
- 1 tsp. xanthan gum
- 1 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/3 c. butter (or oil)
- 2 large eggs
- 1 tsp. vanilla extract
- 1 c. sour milk (1Tb. vinegar + milk to = 1 c.)
In a small bowl combine the dry ingredients. In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again. Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
Spoon the batter into a sprayed or greased bundt pan. Bake at 325 degrees for 50 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack. Top with a glaze (below).
Notes: This would also make a great spice cake if you want to add cloves, nutmeg, and/or ginger.
This recipe has evolved a little and has always used sour milk, but I think regular milk or a substitute would work also. Let me know if you try it.
Glaze: Exact amounts are not necessary, but this will give you a place to start.
1/2 c. powdered sugar, 1 tsp. vanilla, 2Tb. milk (or enough to get it to the right consistency). Mix them together and use a spoon to drizzle it over the cake.
September 13, 2009
Friday night our celiac support group had a guest speaker. She was a woman who works for the USDA and has 25+ years of nutrition research experience. She also happens to have celiac disease. I found her presentation on organic foods interesting and took some notes I thought I would share with you. I’m sorry if it sounds disjointed as I mention points that were addressed in the well prepared slide presentation.
In the U.S., organic means the food was grown without any synthetic fertilizer or sewage and is free of pesticides, herbicides, growth hormones, GMO’s, artificial food additives and irradiation.
Food labeled organic has to contain at least 95% organic ingredients. Both organic and 100% organic foods fall under the “USDA Organic” label.
Note: My notes were incomplete on the following two lists, so I used the Internet to fill in the few I was missing.
If you are only going to buy some organic foods, the most important foods to buy organic are:
- bell peppers
- leafy greens (Did you know that greens are packaged in the field?)
Foods that you don’t need to worry about are:
- sweet corn
While some people talk about nutrient depletion of soil, a bigger problem is that our foods have been modified to grow faster. Faster growth means less time in the soil and less time to absorb nutrients.
Fresh is better than frozen, frozen is better than canned. The nutrient content of fresh food is always better than frozen. It’s best if foods are allowed to ripen on the plant.
A recent study found that organic foods are not better nutritionally than non organic foods. What the study did not address is the amount of pesticides and other things that can be harmful to our health. Just because they have the same amount of nutrition does mean they are the same.
We had some discussion about possible risks associated with non organic food, especially pesticide use. The speaker did recommend using a vegetable wash on non organic fruit and vegetables. At the end, she briefly shared her experience of being able to lose weight when she did an organic food detoxification diet.
Recent studies have linked pesticide exposure to increased risk of Parkinson’s disease, including this study done by Harvard School of Public Health.
Grass fed beef is better than corn fed. “Grass finished” means they fed the cows grass in the last few weeks before slaughter. They have found that doing this keeps them from having to use antibiotics. Many, however, choose to feed corn the entire time because it is cheaper.
The movie Food, Inc. came out in June. If you click the link you can watch the trailer. I look forward to watching it when the DVD is released in November. As someone in the trailer points out, we’re voting every time we go to the store. We’re voting for organic or non organic, local or not.
I will finish with where the speaker began. Many of us (depending on your age) grew up on organic food, not because our mom’s went to an organic market, but because that was how all food was produced. Our moms went to the store multiple times a week, sometimes daily. We want to shop once a week. Food is naturally perishable, so something has to be done to make it last longer.
Times have changed, and food has changed. Most of us would agree that it hasn’t changed for the better. I’m sure that fingers can be pointed in numerous directions, but I got wondering how much it should be pointed at me. What part have I played as a consumer in encouraging bad practices and changes to food? More importantly, what can I do now to help bring about change for the good? In these economic times, many of us are trying to cut the grocery budget, but we must remember that, like it or not, we’re voting with our money.
Where do you stand on the issue of organic food?
Celiac Disease Index
Celiac Disease Information
Basic Information & Getting Started:What is Celiac Disease?
Celiac Disease, Gluten Intolerance, or Wheat Allergy?
Diagnosis: Celiac Disease
Help for Those New to the Gluten-Free Diet
What's in a Name: Celiac Disease
Putting Celiac Disease in Perspective
Personal:Telling Your Story (my celiac story)
How Gluten Affects Me Mentally
A Reason to Celebrate
Forgetting About Gluten
Posts with mostly links to other resources:Listening to Dr. Fasano
Articles on Grains and Celiac Disease
Celiac Disease and Gluten Free Living Resources
Labels: celiac disease index
September 10, 2009
Gluten-Free Recipe eBooks
1. Format. These small eBooks are in PDF format. It allows them to be easily read and easily printed.
2. Donate. This is a way you could donate to this blog and support the time and financial cost of making it happen.
The eBooksPrice: $3 each. Payment is accepted through PayPal using the email address glutenfreehomemaker (at) gmail (dot) com. Please make note of which book you want when you pay. Once I receive payment, I'll email the ebook to you.
Here is a sample page showing the format used for all the recipes.
1. Cakes, Cookies & Bars contains the following recipes:
- Applesauce Cake
- Banana Cake
- Bundt Cake
- Chocolate Bundt Cake
- Chocolate Cake
- Pine-Applesauce Cake
- Pumpkin Roll
- Yellow Cake
- Apple Bars
- Banana Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Chocolate Chip Oat Bars
- Chocolate Oatmeal Bars
- Peanut Butter Chocolate Chip Bars
- Peanut Butter Cookies
- Six Layer Bars
2. Yeast Breads & Quick Breads contains the following recipes:
- Bread Sticks
- Cinnamon Rolls
- French Bread
- Focaccia Bread/Hamburger Buns
- Pizza Crust
- Sorghum Bread (bread machine)
- Belgian Waffles
- Brazilian Bread Balls
- Buckwheat Pancakes
- Coconut Muffins
- Corn Bread
- Drop Biscuits
- Ham & Cheese Corn Muffins
- Muffins (basic)
- Zucchini Bread/Muffins
Whether you purchase or not, please let me know what you think of the idea. If it goes well, I’ll offer other recipe books in the future.
September 8, 2009
Chicken & Mushrooms with Lemon Sauce
Welcome to this weekly blog carnival of gluten free eating ideas. If you have a blog, please add your link. If it is your first time participating, you can read the guidelines here.
I’m sorry I didn’t get a very good picture. I accidentally left it under the broiler just a little too long which didn’t make for the most attractive picture. This one is a piece that was cut in half. The appeal of this dish is more in the flavor than the looks department anyway.
Chicken & Mushrooms with Lemon SauceIngredients
- 4 chicken breast halves, boneless and skinless
- 2 Tb. butter
- 3/4 c. sliced mushrooms
- 2 Tb. cornstarch
- 1 c. water
- 2 Tb. white wine
- 1/2 tsp. lemon zest
- 1 Tb. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/3 c. grated Parmesan
Melt the butter in a skillet and sauté the chicken until just fully cooked. Remove the chicken and add the mushrooms. Sauté until soft. Combine the cornstarch and water. Add it to the skillet along with the wine, lemon zest, lemon juice, salt and pepper. Stir and cook on high heat for 1 minute.
Butterfly the chicken breasts (slice them horizontally, but not all the way through). Place some of the sauce and Parmesan inside each chicken breast and place it in a baking dish. Cover the chicken with the remaining sauce and Parmesan. Broil until lightly brown.
September 7, 2009
Last week we had our first cool, fall-like evening, and I just had to heat up the oven and bake a cake. The kids were celebrating the cool weather by having a fire out back and friends over, so I knew there would be mouths to feed. I turned to that trusty favorite old cookbook of mine and found a recipe that sounded good. I had to make it gluten free, of course, but I also made a number of other changes. I really wasn’t sure how it would turn out, but we loved it. I served it without any icing or glaze and it was plenty sweet and moist.
This recipe is part of the blog carnival Slightly Indulgent Mondays at Simply Sugar & Gluten Free. Stop by to find more fabulous food made a little bit healthier.
Gluten-Free Pine-Applesauce Cake
- 1/2 c. butter, softened
- 1 1/2 c. sugar
- 2 eggs
- 1 tsp. vanilla
- 3/4 c. applesauce
- 2 c. gluten-free flour mix (I used half Carol’s and half Bette’s)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. xanthan gum
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 3/4 c. crushed pineapple, drained
- 1/2 c. chopped nuts
- 1/2 c. flaked coconut
With your mixer, cream together the butter and sugar. Add the eggs and vanilla and beat until light and fluffy. Add the applesauce and mix. In a separate bowl, combine the dry ingredients. Add to the mixer bowl and beat well. Stir in the crushed pineapple, nuts, and coconut.
Spoon into a sprayed bundt pan and bake at 350 degrees for 50 minutes. Cool in the pan for 5 minutes and then remove the cake to a wire rack to finish cooling.
September 3, 2009
The Zester – Tools of the Trade
In this house, we love lemony desserts. Lemon juice is great for adding that lemon flavor, but even better is lemon zest. According to dictionary.com, zest is “the thin outer peel of citrus fruit used for flavor.” The tricky part is to get a very thin layer of the peel. Basically you want the part that has color to it, but not the white part underneath which has a bitter taste.
I used to just omit the zest, but then I started trying to use it a little. It adds so much flavor if you get it right. At first I tried making zest with a grater or a peeler, but it never worked very well. Finally, I bought a zester, and I’m so glad I did. This little tool does the job perfectly. It scrapes off just the right depth of skin and gives you little stringy bits of zest.
If you like lemon or other citrus flavor in your food, a zester if the tool for you. Look for one where kitchen gadgets are sold, or purchase one online.
Labels: tools of the trade
September 1, 2009
Deviled Eggs – What can I eat that’s gluten free?
Appetizers are the theme of this week’s “What can I eat that’s gluten free?” blog carnival, but don’t worry if you don’t have an appetizer post. The theme is only a suggestion and all entries are welcome. If you would like to know more about participating, you can read the guidelines here.
I love eggs, and deviled eggs are something my mom has always made. I think they make a great high protein appetizer, especially in the warm weather. They are very simple to make once you boil and peel the eggs, but peeling those eggs was a problem for me for a long time. After looking at many suggestions online and doing some of what I’ve always done, here is what I’ve come up with that gets consistent results (eggs that peel well). Still, I add in an extra egg or two just in case. This time I was only using 6 eggs so I added 7 to the pot. It was a good thing because one of them didn’t peel well.
Hard Boiled Eggs:
Put the eggs in a pot and add 1/2 – 1 tsp. baking soda. Cover the eggs with cold water and heat to boiling. Reduce heat and simmer for 10 minutes.
While the eggs are simmering, prepare a bowl of ice water. When the timer goes off, use a slotted spoon to move the eggs from the pot immediately into the ice water. Let them sit 10 minutes or more until completely cool.
Now you can peel them. I have found that adding the baking soda makes a big difference. I have also read that it helps to use older eggs, not real fresh ones. Usually I do that also.
Cut 6 hardboiled eggs in half lengthwise. Squeeze or scoop the egg yolks into a small bowl. Add to the egg yolks:
1 tsp. vinegar
1 tsp. mustard (I used Dijon)
2 1/2 Tb. mayonnaise
1/4 tsp. salt
Beat well until the yolks are smooth. You can spoon some of the yolk into each white, or for a fancier look, use a cake decorating bag (the kind you put icing in) with a tip that has a large opening. If desired, sprinkle with paprika just before serving.
View Printable Recipe
Subscribe to Posts [Atom]