Monday, September 28, 2009
Do you like to eat breakfast for dinner? My family does, and one of our most loved meals is Eggs Benedict. Sometimes I make them with Gluten Free English Muffins. Other times I make a delectable "country" version with drop biscuits and melted cheese (they are very Paula Deen!). If we have fresh asparagus on hand that will always make it's way on top of our gluten free Eggs Benedict. Asparagus and hollandaise sauce are such a perfect pair! I use packaged gluten free hollandaise sauce to speed up the prep time, and it tastes great. Of course my gluten free Country Style Eggs Benedict with Asparagus also tastes fabulous for breakfast or brunch. If you have a large family, or are hosting a brunch you can make large amounts of poached eggs and keep them warm in a oven set to a very low temperature, as you continue to cook. Give this satisfying gluten free meal a try... it really hits the spot!
Country Style Eggs Benedict with Asparagus - Gluten Free
1/2 cup white vinegar
1 package Mayacamas brand gluten free Hollandaise Sauce mix - prepared according to package directions
2 recipes Pamela's Drop Biscuits (recipe to follow)
1/2 cup shredded sharp cheddar cheese
2 tbsp. water
1 bunch asparagus, trimmed
Freshly ground black pepper
Prepare 2 batches of Pamela's drop biscuits (recipe to follow).
Fill a large, deep skillet 2/3 full of water. Pour vinegar in water. Cover and bring to a boil, then reduce heat to simmer.
Meanwhile, crack eggs into 8 individual tea cups. Prepare an "egg draining plate" by layering 2 paper towels on a dinner plate; set aside.
Prepare the hollandaise sauce according to package directions (tip: although the package directions don't state this, the sauce will be much smoother if you whisk it constantly until the mixture comes to a boil). When the sauce is ready, reduce heat to low and cover to keep warm, stirring occasionally.
Place trimmed asparagus in a shallow casserole dish. Add the 2 tablespoons of water and cover with lid. Microwave on high for 4 minutes, or until crisp tender. Drain and keep covered, set aside.
Lower tea cups containing eggs into simmering water, tipping them sideways as the make contact with the water to gently release the eggs under the water (eggs should not touch in water). After 1 minute, gently turn eggs over with a large slotted spoon. Continue cooking until eggs reach desired doneness (be sure not to over cook them if you like the yolks on the runny side). Remove eggs with large slotted spoon and place on prepared "egg draining plate". Gently pat the tops of the eggs with paper towels to absorb excess water. Sprinkle eggs lightly with salt.
Place 2 biscuits on each of 4 dinner plates. Place 2 poached eggs right along side the biscuits. Sprinkle 1/8 cup shredded sharp cheddar over each plate of eggs and biscuits. Top each plate with asparagus. Sprinkle with cayenne and freshly ground black pepper to taste. Yield: 4 servings.
Pamela's Drop Biscuits - Gluten Free
Double this recipe for Country Eggs Benedict
1 cup Pamela's Ultimate Wheat Free Baking and Pancake Mix
1/4 cup shortening
1/3 cup plus 1 tbsp. milk
Preheat oven to 375 degrees F. In a large mixing bowl pour in Pamela's Baking Mix and cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Do not let dough sit. Immediately drop generous tablespoon fulls of dough onto a lightly greased baking sheet. Bake 12 minutes or until golden brown on top. Yield: 5-6 biscuits.
Friday, September 25, 2009
Monday, September 21, 2009
This delicious recipe for gluten free Chocolate Cupcakes with Fluffy Chocolate Frosting is one of (6) tempting cupcake recipes that I included in my Cupcake Craze feature article in the Fall '09 issue of Delight Gluten Free magazine. If you haven't had a chance to experience Delight Gluten Free magazine yet, I highly recommend it. There are so many delicious recipes inside, it will make you hungry just reading it!
This is the perfect all-occasion chocolate cupcake recipe. One bite of these, and you won't believe they are gluten free! These gluten free Chocolate cupcakes are not dry, dense or gritty. These are cupcakes like you remember them... honest to goodness can't-stop-at-one cupcakes. You really need to whip up a batch for your self to believe it!
Chocolate Cupcakes with Fluffy Chocolate Frosting - Gluten Free
½ cup tapioca flour
¼ cup brown rice flour
¼ cup white rice flour
1 cup unsweetened cocoa powder, sifted
½ teaspoon baking soda
2 ½ teaspoons baking powder
1 ½ teaspoons xanthan gum
¾ cup salted butter, at room temperature
¾ cup brown sugar, packed
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
1 recipe Fluffy Chocolate Frosting (recipe provided below)
1 oz square semi-sweet baking chocolate, shaved (optional, for garnish)
Preheat oven to 350˚. Prepare cupcake pans with paper liners. Whisk the flours together. Add the cocoa powder, xanthan gum, baking powder, and baking soda to the flours and whisk together until thoroughly combined. Beat in the butter until creamy. Slowly add the brown sugar and the granulated sugar; beat until light and fluffy. Add the eggs and the egg yolks, one at a time. Add the vanilla. With the mixer on low speed, alternate adding the flour mixture and buttermilk. Fill the cupcake liners until nearly full. Bake for 16-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for 10 minutes in the pan, and then remove cupcakes to cool completely on a wire rack. Frost cooled cupcakes with Fluffy Chocolate Frosting and sprinkle with shaved chocolate if desired. Yield: approximately 1-1/2 dozen cupcakes.
8 tablespoons (1 stick) butter, at room temperature
2/3 cup unsweetened cocoa powder
3½ cups confectioners’ sugar, sifted, plus additional if needed
1/3 cup milk, plus additional if needed
2 teaspoons pure vanilla extract (for flavor variations, try raspberry, peppermint, or coconut extract instead of vanilla and use 1 teaspoon of chosen extract instead of 2)
¼ teaspoon salt
Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Place the confectioners’ sugar, 1/3 cup milk, vanilla, and salt in the bowl, and beat with the mixer on low speed until the frosting lightens and is fluffy, 2 to 3 minutes. Add more milk if the frosting is too thick, OR confectioners’ sugar, 1 tablespoon at time if the frosting is too thin. If a firmer frosting is desired, cover and refrigerate for 30 minutes or use immediately to frost your cupcakes or cake. Yield: 3 cups frosting.
Wednesday, September 16, 2009
Squeals (yes, squeals) of excitement came from all 3 of my kids when I pulled a package of Kinnikinnick gluten free S'moreables Graham Style Crackers from the box! One of the treats my kids missed the most since our household became gluten free was S'mores. We used to make them at the fire pit in our yard on summer nights. Guess what we had for dessert that night?? You got it... homemade S'mores! Kinnikinnick Foods even provides a recipe for s'mores on the box that can be made in the oven in less than 5 minutes. I congratulate Kinnikinnick Foods for giving the joy of eating S'mores back to gluten free children (and adults!). The S'moreables gluten free Graham Style crackers taste excellent on their own for after school or late night snacks, or tucked into a school lunch box for a special treat.
This picture speaks a thousand words. Oreo's are a staple in most school age children's school lunch boxes. My daughter was painfully aware that her lunch box never had any Oreo's in it. I made homemade gluten free Oreo's for her to take in her school lunch. Although they were delicious, they didn't look like "real" Oreo's and some of the children at her lunch table actually made fun of them. My daughter never wanted to take them to school again. Kinnikinnick Foods to the rescue! Imagine my daughter's delight as I pulled "real" looking Oreo's from the box of samples. One taste of these gluten free KinniTOOS Chocolate Sandwich Creme Cookies, and we all said the same thing "These taste JUST like Oreo's!". Guess what cookies are going in to my daughter's school lunch box?
Gluten free KinniTOOS Sandwich Creme Cookie are also available in Vanilla Creme (these are my oldest daughter's favorite!).
All Gluten Free Waffles are not created equal. The gluten free Kinnikinnick Brown Sugar and Cinnamon Waffles we pulled from the sample box looked promising. The true test would be at the breakfast table the next day. We eat A LOT of frozen waffles at our house on busy school mornings, so I had many willing "taste-testers". The verdict? The gluten free Kinnikinnick Brown Sugar and Cinnamon Waffles were crispier and had a more appealing texture than other gluten free waffles we have purchased. An added bonus was the brown sugar and cinnamon flavor in every warm, crispy bite. I really love these!
With only a few samples left in the box, we were all eager to see what other tasty treasures Kinnikinnick Foods had sent me. When I pulled out a package of gluten free Kinnikinnick Montana Chocolate Chip Cookies my son did a happy dance. He is a chocolate chip cookie fanatic, other wise known by our family as "The Cookie Monster!". These scrumptious, crunchy chocolate chip cookies are loaded with chocolate chips. My son agreed with the rest of us that they were wonderful. These really passed the test.
Just when we all thought things couldn't' get any better, I pulled the last sample from the box. Gluten free Animal Cookies!! Oh happy day! I practically get tears of joy in my eyes when I think how thrilled my children are to be able to once again eat the types of treats that they
used to enjoy "pre-Celiac". I have nothing but happy memories of eating circus animal cookies when I was a child. I want those memories for my children too. Thanks to Kinnikinnick Foods, now they can have them by eating Kinnikinnick gluten free K-Kritters Animal Cookies.
The best part about Kinnikinnick Foods isn't just the wide range of food choices they produce, but the wide range of people they make them for. Check out their mission statement:
"To provide Celiacs, people with Autism and other people with special dietary requirements with an uncontaminated, risk free source of food products.To provide our customers with food that actually looks and tastes Great Gluten Free Has Never Tasted So Good."
As the mother of a child with Celiac Disease living in a 100% gluten free household, I am grateful to Kinnikinnick Foods for making "normal" treats that children on gluten free diets can enjoy safely, with pride.
Try Kinnikinnick Foods for yourself... you'll be so glad you did!
Monday, September 14, 2009
Classic Macaroni Salad - Gluten Free
2 cups uncooked gluten free elbow macaroni (I always use Tinkyada brand)
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup thinly sliced celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-boiled egg, sliced
Cook macaroni until al dente; drain and rinse with cold water. Cool completely.
For Dressing: in a small bowl, combine the mayonnaise, pickle relish, sugar, mustard, salt and pepper. In a large bowl, gently combine the macaroni. celery, carrot and onion. Add dressing and toss gently to coat.
Refrigerate until serving. Garnish with egg and paprika. Yield: 8 servings.
*Recipe adapted from Taste of Home Magazine
-- *Gluten Free Greenie (Wendy)*
Congratulations! I am e-mailing you all now. Please respond within 48 hours or new winners will be chosen.
Special thanks to StoreHouse Foods for sponsoring this giveaway.
Thursday, September 10, 2009
I love, love, LOVE these Gourmet Parmesan Crisps from Kitchen Table Bakers! I mean it when I say that words alone cannot express my desire to eat these crispy, salty, decadent treats. Do you know how cheese sometimes drips down the side of food as it melts and lands on the hot baking sheet? The result is usually a small, salty, crisp, treasure that you can peel off the baking sheet and eat. In my household my husband, daughter, and I all clamor to see who will get to eat the "crispy cheese" first. There is never enough of this rare treat to go around in my house full of cheese-lovers!
Kitchen Table Bakers have solved the never enough "crispy cheese" to go around dilemma for my family, and multitudes of other "crispy cheese" loving individuals across America. Barry Novick, the founder of Kitchen Table Bakers created these phenomenal Gourmet Parmesan Crisps when he was looking for a safe, salty, crunchy and delicious snack to curb his cravings while dieting. The coolest part is that these delicious Gourmet Parmesan Crisps are made completely from cheese. That's right! 100% pure cheese... no flour, starches, or artificial ingredients are added. Because of this, they are naturally gluten free! Even Rachael Ray is a Gourmet Parmesan Crisps fan, and has featured them as the "snack of the day" on her t.v. show. Check out the short video clip (below) to hear what Rachael has to say about these delicious crisps:
I have tried (and enjoyed!) every single flavor of the Gourmet Parmesan Crisps. It is truly difficult for me to choose a favorite because each flavor tastes wonderful, but if I HAD to choose my top three they would be: Sesame, Everything and Aged Parmesan. Oh, wait... I have to add the Flax Seed to that list... they rock! Not to say that I didn't thoroughly enjoy the Jalapeno, Garlic, Italian Herb and Rosemary flavors, because I really did. Well, as I said... I can't choose a favorite!! Try the whole flavor collection for yourself and see if you can choose a favorite!
When I eat Kitchen Table Baker's Gourmet Parmesan Crisps I can hardly believe that they are:
Made from 100% Aged Parmesan Cheese
The Aged Parmesan flavor is also available as "Mini Crisps" in a re-seal-able grab and go pouch. I keep plenty of these on hand to send to school with my children as snacks (my kids LOVE them!), and to eat in the car while running errands.
Wednesday, September 9, 2009
I could eat ethnic food every day of the week and never tire of it. Spring rolls are a favorite of mine that I order anytime they are available in Asian restaurants. Recently I learned how to make spring rolls at home! My gluten free spring rolls taste just as good (if not better) than many spring rolls I have tried in restaurants, and guess what? They aren't difficult to make at all, I promise! My husband and I had so much fun making them together. They were a hit with my whole family (the kiddos too!), and the left overs we had for dinner the next day tasted even better the day they were made. Yum!!
These tasty gluten free spring rolls taste great dipped in the smooth Thai Style Peanut Sauce. I used Earth Balance Natural Creamy Peanut Butter to make the sauce. I prefer Earth Balance Natural Peanut Butter over other brands because it contains no sugar, is sweetened only with natural Agave syrup, and contains flax seeds (which are rich in Omega 3 content). Unlike other natural nut butters, Earth Balance Nut Butters need no stirring... hoorah! Give Earth Balance Natural Peanut Butter a try and let me know what you think!
My Gluten Free Vegetarian Spring Rolls with Thai-Style Peanut Sauce are sure to become a fun family favorite in your household too! Both kids and grown ups alike love dipping these fresh tasting finger foods into the nicely seasoned peanut sauce. Whether served as a main dish, appetizer, or side dish, these beauties are delicious, satisfying, and wholesome.
Vegetarian Spring Rolls with Thai-Style Peanut Sauce - Gluten Free
1 1/4 ounces dry rice vermicelli (thin rice noodles), or enough to yield about 1 cup cooked
1 1/4 cup shredded carrots
1 1/4 cup shredded cabbage
2 scallions (white and green parts) sliced very thin
15 fresh basil leaves, chopped
15 fresh mint leaves, chopped
2 tablespoons fresh cilantro, chopped
1/4 cup peanuts, crushed
1 tablespoon fresh ginger, grated
1 tablespoon gluten free soy sauce (Tamari)
1/2 tablespoons fresh lime juice
1 teaspoon toasted (dark) sesame seed oil
15 (8-inch) round gluten free spring roll wrappers (made from tapioca or rice; in the Asian section of your market)
1 batch Thai Style Peanut Sauce (recipe to follow)
Bring a large pot of water to boil over high heat. Remove from heat and stir in the rice noodles. Let stand 10 minutes, stirring occasionally, or until soft and opaque. Drain and rinse under cold water for 30 seconds; drain again. Cut into 1-inch lengths and transfer to a large bowl.
Add all of the remaining ingredients, except the rice papers and sauce, to the noodles and mix well.
Prepare a bowl of warm water large enough to dip the rice papers. Working with one at a time, dip the rice paper in the warm water until it begins to soften, 8-10 seconds. Transfer to a flat work surface. Working quickly, put about 1/4 cup filling on each wrapper. Fold the bottom of the wrapper up over the filling, and then fold each side toward the center. Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper. Wrap in plastic to keep from drying out. Repeat with remaining wrappers and filling. Serve at room temperature, with Peanut Dipping sauce. Alternatively, refrigerate for a minimum of 2 hours, or overnight, and serve chilled or return to room temperature. Yield: 15 Spring Rolls
Thai-Style Peanut Dipping Sauce - Gluten Free
1/2 cup warm water
1/2 tablespoon sugar
1/2 cup Creamy Peanut Butter (I use Earth Balance Natural Creamy Peanut Butter)
1 1/2 tablespoons gluten free soy sauce (Tamari)
1 tablespoon coconut milk
1 tablespoon fresh lime juice
1 teaspoon Chinese chili paste (use spicy or sweet chili paste depending on your taste preference)
1 large clove garlic, finely chopped
In a small bowl, combine the warm water and sugar, stirring until the sugar is dissolved. Add the remaining ingredients, whisking until smooth and well blended. Serve at room temperature. Yield: about 1 1/4 cups sauce.
*Recipe adapted from The Gluten Free Vegetarian Kitchen cookbook.
*For more gluten free meal ideas check visit the Gluten Free Homemaker and check out the What Can I Eat? page.
Saturday, September 5, 2009
*Shooting Stars Mag (Lauren)*
*Gluten Free Mom (Andrea)*
Congratulations Lauren and Andrea! I am e-mailing you both now. Please respond within 48 hours or a new winner will be chosen.
Special thanks to Senna Cosmetics for sponsoring this giveaway
Thursday, September 3, 2009
Most people don't like to think about emergencies, and of those people even fewer are prepared for them. Perhaps we could all learn a lesson from the Girl and Boy Scouts of America and give emergency preparedness a second thought. A quote from The first handbook for Girl Guides (now Girl Scouts), says:
"The motto of the Girl Guides is "Be Prepared". Why is this? It is because, like the other Guides, you have to be prepared at any moment to face difficulties and even dangers by knowing what to do and how to do it."
Since their inception in 1998, StoreHouse Foods has been a leader in the selling of the best storable foods available. Their message is clear and simple: "Knowing that you are prepared brings peace of mind in any emergency situation."
Are you prepared? Chances are you have thought about preparing, but have never gotten around to it. StoreHouse Foods is here to help, because they know that some day you may actually need to depend on a food reserve system. StoreHouse Foods has shelf-stable food systems that will meet all of your needs. Their exclusive "No Cooking Required" systems can be eaten "as is", or you can prepare them by simply adding hot or cold water to reconstitute.
- Food selections are all natural, and completely free of artificial preservatives, flavorings,
- Food can be prepared with a limited amount of fuel and water
- StoreHouse Foods utilizes the latest technologies to offer the longest shelf life possible
- Their Emergency Preparedness Specialist will answer your questions free of charge via the
- Offers generous servings for all food selections to ensure 2000+ calories per day
- Manufacturing facilities are inspected daily by a U.S.D.A. resident inspector and comply with
- Many selections are organically grown and their beef products are hormone free
- Most food selections can be prepared right inside the can or pouch
gluten free Mashed Potatoes and Country Gravy with Turkey. She liked it so much that she asked for a second helping! The generous portion was ready in 10 minutes flat and the only preparation involved adding water to reconstitute it. It had a creamy herbed country gravy and nice sized pieces of turkey along with the mashed potatoes. I sampled the gluten free-vegetarian Santa Fe Black Beans and Rice. After reconstituting it in water for 10 minutes, it was ready to serve. I was impressed with the nice spicy kick that it had. It tasted really good!
My gluten free readers will be pleased to know that the wide variety of gluten free selections available from StoreHouse Foods can be used not only for emergencies, but for portable, gourmet meals that are perfect to eat at work, while traveling or simply to enjoy as a quick delicious gluten free meal at home. I am not aware of any other portable gluten free meals that travel light, need no refrigeration, have a super-long shelf life, and can be prepared in minutes by simply adding water. What a break through! Be sure to share this fantastic news with all of your gluten intolerant family and friends... they will thank you for it!
StoreHouse Foods Giveaway!
StoreHouse Foods has generously offered to giveaway $25.00 gift certificates for use on their website to (3) of my lucky readers! Use the gift certificate to sample some of their delicious foods, or use it toward the purchase of a complete emergency preparedness food system. The StoreHouse Foods Emergency Preparedness Specialist will be happy to help you customize your emergency preparedness food system so it meets you and your families needs perfectly!
Visit my Freebie Fairy website and follow the easy entry instructions.
*Giveaway ends Saturday, September 13, 2009 at 10:00 PST. I will select (3) winners at random and announce the winners by September 15, 2009. Winners will be notified by e-mail and will have 48 hours to respond before new winners are selected.
*REMEMBER... please leave your e-mail address with EACH entry so I can contact you if you win.
*Giveaway open to US readers only
Best of Luck!
Tuesday, September 1, 2009
There are definite perks to living in the country. One of them is the endless bounty of fresh blackberries that grow on my property. My whole family munches on these juicy dark purple beauties at the end of each summer, and we freeze the surplus so we can make delicious blackberry pancakes and muffins throughout the year.
This recipe for gluten free Blackberry-Blueberry Crumb Pie is my kid's favorite. I employ a few shortcuts to speed up the preparation of this juicy summertime treat, so I can serve it in a jiffy when my kids get a craving for it. By using a pre-made frozen gluten free pie crust, and opting for a simple crumb topping this pie comes together in no time.
Embrace the last days of summer by making this old fashioned, gluten free Blackberry-Blueberry Crumb Pie for your friends and family. Whether served on it's own, or along side a scoop of vanilla ice cream it is the perfect end to a summer time meal.
Blackberry-Blueberry Crumb Pie - Gluten Free
1 gluten free (single crust) pie shell - unbaked (I use the frozen Gluten Free Bakehouse brand available at Whole Foods Market)
3 cups fresh blackberries
2 cups fresh blueberries
3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon ground nutmeg
1/2 cup Pamela's Ultimate Baking and Pancake Mix
1/4 cup packed brown sugar
1/4 cup cold butter
In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch, and nutmeg; sprinkle over berries and toss gently to combine. Pour into crust.
In a small bowl, combine the Pamela's Ultimate Baking and Pancake Mix and brown sugar; using a pastry blender cut in butter until crumbly. Sprinkle over filling. Bake at 375 degrees for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent over-browning if necessary). Cool on a wire rack. Yield: 6-8 servings.
*Recipe adapted from Simple & Delicious Magazine
*For more gluten free menu ideas visit The Gluten Free Homemaker and check out the the What Can I Eat That's Gluten Free page.