GF Masa Flatbread

Basic Recipe

• 1 c. masa harina
• 1 1/2 c. water
• 1/2 tsp. salt

This was easy. Mix it together. Heat your skillet with 1/2" oil. Spoon batter in and flatten to 3-4" circles. Fry on each side until brown. Drain on paper towels and salt lightly.

Pictures coming soon!!

Gluten-Free Flour Mix

I have borrowed every GF cookbook my libary has. I have tried different mixes from heavy on rice, to heavy on sorghum, to heavy on cornstarch - this one was fluffy and so YUMMY - like a flour cake... next day it was like eating sawdust cake!

My favorite comes from the gluten free waffle recipe, so I just made a huge batch. I have determined that (so far) for the things I have made, it doesn't matter if I use potato starch or tapioca starch. So use what you can find of the two, just make sure it is STARCH and not a flour...




Dreamer's Alcove Favorite GF Flour Mix
6 cups brown rice flour
2 cups sorghum
2 cups potato or tapioca starch (not flour)

For a small batch (or to mix your own amount)

3/4 cups brown rice flour
1/4 cups sorghum
1/4 cups potato or tapioca starch (not flour)


Mix well until no streaks remain then use as regular flour.

Click here for "Tips for making GF recipes more "like you remember"!



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Gluten-Free Cooking Tips

Having a had time making your GF recipes like you'e used to?  Can't find (or afford!!) guar or xanthan gum? Or maybe it just doesn't agree with your already sensitive digestive tact?  Try some of these tips I've discovered since I started my GF lifestyle.



If your recipe calls for eggs

• separate the eggs


• beat the yolks into the mixture was usual


• beat the whites until stiff peaks form


• fold them into the mixture

The lightness of the eggs will give your recipes that less dense, fluffy texture.

If you recipe calls for guar gum or xanthan gum

• use double the amount of finely ground flax seed


• stir it into any of the liquids (oil, milk, etc) before mixing dry ingredients


• soak the mixture while mixing the dry ingredients (skipping the "gum")

Add it in just like the other wet ingredients and continue with your recipe.

To replace egg in a recipe

• 1 table spoon finely ground flax seed (per egg)


• 3 tablespoons water (per egg)


• stir (or blend) until thick and gelatinous


• use in place of egg in your recipe.

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Don't be afraid to experiment

My dieting quest really kicked into gear when I talked to a holistic doctor/accupuncturist who suggested the anti-inflammatory diet to discover if food was causing some of my abdominal pain, allergies, and/or headaches.

I discovered that my cuprits were:

• meat (severe PAIN worse than AF cramps when I have even a 3-4oz serving)
• wheat (heavy congestion, hay-fever like itchy/sneezy symptoms, and headaches)
• and dairy products add to the congestion.

I have backed off of meat and dairy and I try my best to cut wheat out of my diet at least 6 days a week.



It was easy enough to cook something with meat/dary and have a serving and just leave my serving of meat in the pot. The broth/stock doesn't bother me. More meat for DH? Yeah, he didn;t complain much!! And when I did make something strictly vegetarian or vegan I just cooked a servoing of seasoned chicken breast on teh side for him.

But it was hard to learn to cook wheat free. I bake a lot, and I had to learn how to thicken (and color) my sauces and gravies without using flour (and roux). I had to experiment  A LOT!

I spent a lot of time in the library and online googling gluten free flours. I check out every GF cookbook my library had.. TWICE! I fiddled around with recipes till I found a flour mix I like and I used it to create other recipes.

Cooking is rarely a science, and when it is it is baking, so converting to GF has been fun.. a challenge for sure, but fun.

As with GF dishes, don't be afraid to experiment with your favorite foods while dieting! If your favorite dinner is obviously high fat & calorie laden, EXPERIMENT!! Change it up to be healthier!

Here are a few ideas to get you started:

1. Anything with heavy cream soups can be recreated at home with corn starch and low-fat milk instead, or you might be able to find a lower fat / wheat free version in the store. 
2. Pasta and rice dishes can be made a little healthier just by switching to a whole grain variety. (When planning remember these take a little longer to cook!)
3. Whole chicken pieces can be made healthier by simply stripping off the skin and trimming off the fat.
4. Switch to boneless, skinless chicken breasts and avoid dark meat for a small calorie/fat decrease.
5. Trim fat off of red meats & pork.
6. Switch to low fat ground beef for your recipes, or even low fat ground turkey!
7. Use healthy "fillers". Instead of using the mashed potatoes, rice, or pasta to fill up, add and extra cup of veggies or beans to your recipe then cut back your starch portion by 1/4 to 1/2 cup. You won't miss it and your grocery bill won't go up THAT much.
8. A baked potato with 1/2 c broccoli florets and a sprinkle of low-fat cheese is healthier than filling it with butter and sour cream... and even better (health and taste wise) than eating a sandwich and chips!
9. Try low-sodium or sodium-free seasonings to add flavor without adding water weight gain! Mrs. Dash and Weber are a few brands that offer many possibilities.
10. MAKE YOUR OWN!! Making your own broths is healthier than buying one in the store. You can control ingredients, seasonings, and salt. Put a decent sized freezer bag in the freezer and every time you peel carrots, cut the stems off broccoli, the ends off onions... wilted carrots, spinach, or kale that are still ok to eat but don't look pretty in your soup. (No potatoes - keep the starch down) put them in the bag and freeze them. When it's full put them in a stock pot with 1.5-2 gallons of water (and salt-free seasoning to taste if you want - I do mine plain) and bring to a boil. Turn it down low and simmer for 3-4 hours then strain the veggies out and store in freezable containers (peanut butter jars work great!) Freeze until used.

I'll add more when I think of it, but I hope that is enough to get you started!

Gluten-free Childhood Faves: Marshmallow Rice Treats

So I have been seeing in stores that Kellog's is marketing Rice Krispies as gluten free. Of course the first thing I thought was RICE KRISPY TREATS!!!!!! But I wanted to eat the 100% natural, whole grain, gluten-free brown rice puffs I bought first. I like them. Really. But I only eat them plain, straight out the canister - they get soggy in milk. So it's taking me a while.

Tonight Kaelyn was asking to eat a marshmallow so I pulled out the bag we got for camping of these HUGE marshmallows and they were labeled "Gluten-Free!"  Maybe all marshmallows are gluten free?? I don't know, but my first thought was "Why don't I make RKT out of the cereal I have?"

First I pulled up the original recipe to get ratios right. 10 oz Marshmallows & 6 cups cereal. I weighed my marshmallows.. 1 OUNCE EACH!!! Like I said they are huge! Easy to remember.. 10 Marshmallows LOL! After measuring out 6 cups of my cereal into my pan I realized I'd need a bigger one.

I did this in the microwave and sprayed everything with non-stick cooking spray first, including your spoon, spatula ANYTHING that will touch the marshmallow.. makes everything SO much easier! 

Gluten Free Marshmallow Rice Treats

Ingredients:

• 3 TBSP butter
• 10 oz GF marshmallows
• 6 cups of your favorite GF rice puff cereal or new Kellogg's Rice Krispies Gluten Free Cereal
• Non-Stick cooking spray

Directions:

1. Spray a large microwave bowl lightly with non stick cooking spray.
2. Put butter and marshmallows into the bowl and microwave for 2- minutes stirring every 30 seconds.
3. When the marshmallow stirs smooth, add in your cereal and stir well until it is all combined.
4. Pour into a 13-9 baking dish that has been sprayed with non-stick cooking spray and pat down with your sprayed hands or a rubber spatula.
5. If you have princesses at home top with colored sugar sprinkles.
6. Allow to cool and cut into desired sizes.

Did I wait on the "cooling" part? Of course not!

Gluten-Free Potato Bread

Oh! So. YUMMY!!!! This stuff is soooo amazing I had to put my.. 3rd? 4th? slice down to type this!!! No, I'm normally not such a pig but I LIKE THIS STUFF!!! It has been so long since I had a GF bread that I like!! Even Kaelyn has come back several times just to ask for more bread.. plain bread!! Of course it is great toasted with jelly too!!

I had a recipe in my email this morning and from http://www.glutenfreecookingschool.com and I LOVE IT!! I also have to confess that I used the wrong size measuring cup.. and I didn't have cream of tartar so i substituted...and this still came out GREAT!!!

No. I suppose I NEVER follow a recipe. LOL!

If you want to see the original recipe, go check out Angie's free Travel Bread recipe at GFCS. (I have not joined the pay portion yet, but she sends out a few GF recipes a week, so sign up for the newsletter it is sooo worth it!!!)

Gluten-Free Potato Bread
Ingredients:

• 2/3 cup potatoes, cooked and mashed


• 1/4 cup margarine or butter


• 1/3 cup sugar


• 6 eggs, separated


• 3/4 cup milk


• 2 cups rice flour plus 2-Tbsp GF soy flour


• 2 TBSP GF baking powder


• 1 tsp salt

Directions:

1. Preheat oven to 350°F.


2. Cook potatoes and mash to remove lumps while warm.


3. Cream them with the butter and sugar.


4. Add the egg yolks and milk. Mix well.


5. Sift the dry ingredients together and combine with the wet ingredient mixture.


6. Beat egg whites until they hold a soft peak.


7. Fold egg whites into mixture. (NOTE: Some streaks may remain - remember, if you over mix your egg whites they deflate!)


8. Pour mixture into a greased bread pan.


9. Bake for 1 hour or until nicely browned, gently turning the pan around about halfway through cooking.


10. Allow to cool in pan for 10-15 minutes then flip onto a cooling rack, flipping to a different side every 10-15 minutes for even "drying".

Slice while still slightly warm for less crumbing, but this is a very soft, moist bread, so don't slice too thin! Store wrapped in one layer of parchment paper, wrapped in cling wrap to keep moist. I have no long it will last wrapped on the counter vs. wrapped in the fridge or freezer.. and I doubt mine will last long enough to test it!!! Traditional potato breads freeze well also.

So far it is perfect for everything I can't wait for lunch sandwiches tomorrow!

EDITED TO ADD: REFRIGERATE!!! With the moistness of the potatoes and the lack of preservatives in the other all natural ingredients this went bad quick at room temperature but my 2nd loaf lasted a while on the fridge!

Gluten-Free Cornbread Recipe

My husband loves cornbread with his chili. I prefer crackers, Well a wheat free girl only has so many options. I'm not ready to try my hand at crackers yet so I opted for a GF cornbread...






since I usually steal a slice (with a huge pat of real butter) anyway! This time I got the first one and it is SO light & fluffy!! I think it's better than making it the "normal" way!







Gluten Free Cornbread Recipe

Ingredients

• 1/2 c Brown Rice Flour
• 1/2 c Sorghum Flour
• 1 c GF Corn Meal (optional : use Masa*)
• 1/4 c Sugar
• 1 Tbsp. Baking Powder
• 3/4 tsp Salt
• 1/4 c Melted Butter
• 1 1/4 c Milk
• 3 large or 2 jumbo eggs
• 1 Tbsp butter

Directions

1. Preheat oven to 400 degrees. If using a cast iron skillet as your baking dish, put in oven while preheating.
2. Whisk all dry ingredients in a dry bowl until well combined.
3. Add in wet ingredients and stir until just combined.
4. When oven preheats, drop the separate pat of butter into the cast iron or into your 8-9" round cake pan. Return either pan to oven for 3 minutes to melt butter.
5. When butter melts, swirl around the edges of the pan to coat, then pour in batter.
6. Bake  at 400 degrees for 20 minutes or until it a toothpick in center tests clean. 

NOTE: It seemed to me that this cornbread, though DELICIOUS, did not last as long as a traditional cornbread. I can generally leave that stuff on the counter, covered in foil or in a baggie for a week and we'll still eat it LOL! But this went off about 3 days later. If you have a lot left over, I suggest refrigerator storage.


* Since I served this cornbread with chili so I went with Masa for a slightly Tex-Mex flair. I also used Masa to thicken my chili and it came out GREAT!

Gluten-Free Homemade Twin Bars

I found this recipe here @ "The Sweet Details" (CHECK OUT THIS BLOG!!!! Drooooollll!!!) and wanted to make it for father's day, so I adapted it to GF and slightly larger for the size pan I used.... I apparently also can't read because I just realized that I used sweetened condensed milk, but hey, it worked so I'm leaving it! LOL!

Please ignore his wheat laden Oreo Frosting topped

Confetti Cupcake that The Princess wanted to make him also....

FOCUS On the yummy wheat free "twix "bar!!

Gluten-Free Homemade Twin Bar Recipe

Makes ONE 12x8 disposable pan
(approx 24 "twix" size bars!)

Ingredients:

Base

• 3/4 c. rice flour (I used brown)
• 1/4 sorghum flour
• 1/4 c. potato starch
• 1/4 c finely ground flax seeds (optional)
• (If you want to make this WITH gluten, skip above and use 1.5 cups of all purpose flour)
• 1/2 c. sugar
• 3/4 c. butter, cubed &softened slightly (slightly less if skipping flax seeds)

Filling

• 3/4 cup butter
• 3 tbsp Corn Syrup
• 3/4 cup fat free sweetened condensed milk
• 3/4 cup brown sugar

Topping

• 1 bag semi-sweet chocolate chips

Directions:

1. Preheat oven to 325 degrees.
2. Line disposable pan with parchment paper, enough to go up sides where you are able to grab it. This will come in handy when it is ready to cut then re-store.
3. Add dry ingredients to food processor or bowl and puplse or whisk until well combined.
4. Add butter and pulse or mix until it resembles crumbs.
5. Press all into parchment paper lined pan and bake at 325 degrees for 20 minutes.
6. Combine all filling ingredients into a non stick saucepan and stir constantly till it boils. 
7. Reduce heat to simmer and stir constantly for 5 minutes. 
8. Immediately after removing base from overn, pour over hot base, and spread evenly **CAUTION: THIS CAN BURN YOU BADLY!! PLEASE BE CAREFUL!!!!!**
9. Melt chocolate in microwave (30 seconds at a time & stirring until melted) and pour over hot filling and spread evenly.
10. Allow to cool in fridge until set (1-2 hours). 

After it cools, grasp your parchment paper "handles" and pull the entire bar out of the pan. Allow it to set for 10 minutes at room temp then cut into bars. I cut mine in half longways then into long twix-like bars. Use the "handles" again to put it back into the pan (mine came with a lid and made storage a breeze!) I stored mine in the fridge, then set them out about 4-6 at a time to eat at room temperature.

Gluten-Free Carrot Cake Cupcakes

I am finally getting the hang of this!!! I wanted carrot cake! I LOVE CARROT CAKE! But I wasn't crazy about some of the ingredients I found in the GF recipes online... mainly xanthan gum that I am staying away from on the principle that it's expensive and I can't pronounce it... and coconut??? Uhm.. ew? I also don;t like raisins in my carrot cake and George doesn't like nuts in his breads/brownies/cakes so this is also without those but walnuts are traditionally added (3/4-1c).

Hopefully you remember (and have tried!) the last post about gluten-free waffles that I raved over. I made them again and they came out just as yummy! I really liked the texture so I based the flours for this recipe on that one.



Gluten-Free Carrot Cake Cupcakes with Sour Cream Frosting

Cupcake Ingredients:

• 1/4 c finely ground flax seeds
• 1/4 c grapeseed oil (or any light oil)
• 3/4 c. rice flour (I used brown.)
• 1/4 sorghum flour
• 1/4 c. potato starch
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon (or 3/4 cinnamon & 1/4 nutmeg)
• 3/4 c firmly packed light brown sugar
• 2 large eggs
• 1/4 cup apple sauce
• 1 tsp vanilla
• 1 1/2 cups finely shredded carrots

Frosting Ingredients:

• 8 oz sour cream
• 1 stick salted butter, softened to room temp
• 1 tsp vanilla
• 1 3/4-2c powdered sugar

Directions:

1. Frosting first: Beat sour cream, butter, & vanilla until well combined then mix in powdered sugar until just shy of a spreadable consistency then put it in the fridge while cupcakes bake & cool.
2. Preheat oven to 350 degrees.
3. In a small cup whisk together flax seeds and oil. SET ASIDE for 5 minutes.
4. In a dry bowl, combine rice flour, sorghum flour, potato starch, baking powder, salt, and cinnamon.
5. In another bowl, beat together: brown sugar, eggs, and flax/oil mixture until well combined.
6. Add applesauce, vanilla, and carrots to sugar mixture. Stir until combined.
7. Add wet ingredients to dry and mix until thoroughly combined.
8. Divide evenly into cupcake tins sprayed with non-stick cooking spray or lined with liners.
9. Bake for 20 minutes and allow to cool in tins for 10 minutes before removing to wire rack to cool completely.
10. Remove frosting from refrigerator and stir. Frost as you prefer.

This makes 9 large or 12 regular cupcakes. I will admit that I only had one large carrot because my kids inhaled the bag so mine aren't as carroty (is that a word?) as I'd have liked since I only had about 1/2 cup of shredded carrot.

Of course I wasn't complaining!

  

Three YUMMY ways to enjoy these:

  Fresh out the oven..... split and double the frosting... or topped with sprinkles (but ONLY if you're a princess!)

And in the mornin.. I'm making (gluten-free) WAFFLES!!!

Yes, I know.. Donkey..Shrek. Everytime waffles are mentioned in this house... EVERY TIME.. someone yells out that quote, and now I am tagging them gluten-free because I found the PERFECT recipe in the Complete Gluten-Free Diet and Nutrition Guide that I borrowed from the library.

Gluten-Free Waffles!
What a break from the gluten free cereals I've been having!!

Here is the recipe found on page 147 of the book. It is a little labor intensive, and Halie threatened to make me wash the dishes since it uses seperate bowls toprepare, but they are TOTALLY worth it!


Breakfast, Brunch, or Dessert Waffles
Makes 6 waffles - 1 serving each (or 5 if you have my huge waffle iron)

TIP: Make a double batch, layer between sheets of parchment paper, wrap and freeze for up to one month!

Ingredients:

• 3/4 c white rice flour (I used brown because I had it and it worked fine)
• 1/4 c sorghum flour
• 1/4 cup potato starch
• 1/4 c ground flax seeds (or flaxseed meal)
• 1TBSP baking powder (check your label! this isn't always GF!)
• 1/4 tsp salt
• 2 eggs, separated
• 2 cups milk of choice ( I used vanilla almond)
• 1/4 cup grapeseed oil (worth the investment!!!

Directions:

1. Preheat waffle iron.
2. In a large bowl, using a whisk, combine all dry ingredients until streak free.
3. In another bowl whisk together egg YOLKS (only), milk, and oil until mixed.
4. Stir into flour mixture until well blended.
5. In a small DRY bowl, using an electric mixer, beat egg whites until stiff.
6. Fold egg whites into batter until just blended then LET SIT for 5 minutes.
7. Brush waffle iron with grapeseed oil then pour about 3/4 cup batter into wells, close, and cook until golden brown. 
8. Lightly stir batter between batches as needed.

The book says 3 minutes but mine took closer to 6 to get the browning done. Unbrowned was still a soft "normal textured" waffle, but the browning gave it a slightly crisp top.

I tell you we are in love! The kids each ate a whole waffle and my maker makes HUGE waffles. I had already given George the first two, and if I had been willing to give mine away they'd have ate it too! Tomorrow will be a first repeat of any GF "breads" type recipe I've made.

Note: NO XANTHAN GUM in the recipe!! I found online (and can't find the link) that though xanthan is used to give GF breads their chewy and not dry texture, flax can do the same. I like the nutty flavor it gives these, and it is much more budget friendly than xanthan gum!

Gluten Free Corny Flatbreads

Perfect as a flatbread, mock pancake, or perfect snack!!
Adapted from Bob's Red Mill Gordita Recipe.

Ingredients:

• 3 1/2 c Masa Harina
• 1 tsp Sea Salt 
• 1/2 cup Sorghum Flour
• 2 tsp Baking Powder 
• 2-1/4 cups Warm Water 
• 1/4 cup butter, softened to room temp

Preparation:

1. Combine dry ingredients thoroughly.
2. Mix in water slowly intil absorbed.
3. Beat in butter until combined.
4. Form into 2" balls & flatten to 1/4".
5. Cook on a ungreased, hot griddle for 4-6 minutes each side (watch for browning and flip before burning) or deep fry until lightly browned. (I griddled.)
6. Store unused dough wrapped tightly in saran wrap in the fridge for up to a week (if it lasts that long!!)

I used these as a "bun" for my chicken patties the other night and I was plesantly surprised. It tasted like a chewy corn chipp and  DID NOT CRUMBLE when I bit it like a lot of GF "breads". I also had 2 with honey for breakfast ~ YUM!!!! Perfect fast snack, especially if you individually wrap pre-made 2" balls in plastic wrap to store. Take one out, preheat your griddle while you "roll" the wrapped ball in your hands to warm it up. Press just before going to the griddle.


NOTE ABOUT FLOURS USED: The original called for regular flour. If you aren't GF then use regular. I used sorghum because I read that it was a good substitute, and I still agree. I believe that since it is such a little amount you can play around with any different GF flour you may have and still have it turn out right. One thing I am learning living GF is that you have to adapt. See what you have, adapt, and see if you liek it. Next batch I make I'll try my brown rice flour to see what happens. Stay tuned!

Hmmm... going make one now..wait for pics!!!

Gluten FreeTamale Pie!

I made this "shepard's pie" style where you make a filling and add a "crust". I'll definitely be making it again and SOON!!! It seems like a lot of ingredients, but I keep all these spices on hand. I can't use pre mixed taco seasoning because it has flour in it.. big no-no on the GF diet!

For the filling:

• 2 lbs chicken breast or 
• 1/2 medium onion
• 3 Tbsp olive oil
• 1/2 tsp dry thyme
• 1/2 tsp dry rosemary
• 1 tsp  sea salt
• 1 Tbsp Cumin
• 1 can corn, drained
• 1 can black beans, drained
• 1-1.5 c favorite salsa, depending on how moist you want it

For the Topping:

• 2 c Masa Harina
• 1/2 Tbsp baking powder
• 1 tsp salt
• 2 cups broth (I used chicken)
• 1/2 cup butter, softened to room temp (i used 1/2 salted, 1/2 unsalted)
• 1/2 tsp rosemary
• 1/2 Tbsp Cumin
• 2 cups mexican blend shredded cheese

Preperation:

1. Preheat oven to 350.
2. Pulse chicken & onion to a coarse grind in food processor.
3. Heat oil in skillet over medium heat.
4. Add chicken mixture and spices. Cook thouroughly, breaking into pieces.
5. Meanwhile make tamale topping by combining dry ingredients in a dry bowl.
6. Add broth and stir (or beat on low) until mixed.
7. Beat butter in until thoroughly mixed then set aside. It will be thick.
8. When Chicken is cooked, stir in corn and beans.
9. Put filling in a 9x13" pan sprayed with non-stick cooking spray.
10. Spoon tamale topping over filling then spread out. (I wound up using my fingers which was messy but easier!!)
11. Bake uncovered at 350 for minutes.
12. Top evenly with shredded cheese and back another 15 minutes.

We topped with chopped onion and a drizzle of ranch dressing ( I forgot to buy sour cream!!!) but it was just as good stealing nibbles with no toppings! This is the first GF recipe I made for myself so I am really excited! I hope you like it!!


NOTE ABOUT FLOURS USED: This one I only use the Masa Harina. All ground corn with a hint of lime, no "flour" types. Originally I used a cornbread mix for this that was corn meal and traditional flour. I must say I wish I had tried this a long time ago. It is SO MUCH BETTER!!!!!

Wheat-free/Gluten-free roux

So I was finally able to get some Bob's Red Mill Organic Brown Rice Flour to try in the roux for my gumbo today! here is what I learned...

1. First I had to use a lower ratio of oil:brown rice flour than I do with regular flour. I usually do 1:1 with plain flour and I used about .75:1 with the brown flour.
2. The brown rice flour never browned, though it did take on a nutty scent. Maybe I need to be more patient that with a regular flour? 
3. IT WORKED!!! My gumbo thickened perfectly! It was a little grainy when I first added the broth/water to it but as soon as it cooked for a while it was no different (albeit lighter) than my regular gumbo.
4. I "cheated" and used a splash of Kitchen Bouquet Browning & Seasoning Sauce to darken it. My mom used it and I had a bottle I had bought for her and never given to her.. it worked. No ill effects LOL!

Wheat-free/Gluten-free Banana bread recipe coming up soon!!!!

A turning point...

So i'm an idiot...

I've been looking at this diet as things I can't have like:

I can't have wheat (I become a swollen sinus tissue snot factory)... so there goes pasta, pizza, crackers, cookies..

My stomach hurts like hell when trying to digest meat... so there goes a lot of "base" meals...

Ok yeah it's a lot when you think about the general american meal...

But I got the digestive herbal stuff (look for one with enzymes like papain - a papaya enyome- that helps naturally break down protein) a friend on my mommy boards suggested and let me tell you IT WORKS!!! I can take it one with each meal I wanna splurge on with meat (and maybe the one after with some high fiber greens to be safe) so can have meat on occasion and not feel like death has arrived in my small intestine.

Then it hit me...

I eat rice crackers.
I eat rice crust pizza.
I eat rice flour pasta.

MAKE A FUCKING POT OF RICE & GRAVY!  DUH!

Ok maybe that is a little harsh, but really.. I am a southern girl!! I grew up on rice and gravy... beans and rice.. WHY IS THIS SO HARD FOR ME TO FIGURE OUT!!!

Most gravies I make I can scoop the gravy out without getting meat.. I usually cube the chicken or steak or I make meatballs. So far as I can tell the broth from the meats don't hurt me, and I can always take an enzyme extract to make sure. Beans & rice are like a God send as I can actually eat with my family!!!

Today is a turning point in this diet! WOOT!!!

They like the soups and veggie dishes I make. I usually cook a slab of animal on the side for the hubs and my kids could really take or leave meat.

Then the other day George (DH) actally said "I don't see why we don't just all eat like you?"
  ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...
I was like.. "YOU... aren't gonna eat... meat?"
He was like.. "Well... besides that.."


I guess SOME sacrifices are just too much to ask for LOL!

Green soup: Revisited

Old blog friends from way back when I was "Mom's Diner" may remember that I made this "green soup" waaaay back in February 2010. It was good, but I wasn't eating gluten-free, vegan, or anti-inflammatory then. Today I bring you

Green Soup: Revisited

(makes 2 servings)

Ingredients:

• 1/4 c green lentils, soaked overnight (or as long as possible)
• 1/8 c barley (your preference of style)
• salt & spices to taste
• 2 c. chopped kale
• 1 sm zucchini sliced into rounds and quartered
• 1 c fresh or frozen peas
• 1 c (4-6 "heads") Brussels sprouts
• 1 T chopped fresh parsley
• 1/2 onion, sliced thin and sauteed to brown (yummmmmm)
• water

Directions:

1. Rinse lentils and put in small pot (i used my rice pot!) with enough water to cover by triple.
2. Cook at a hard simmer/low boil for 30 minutes, then add rinsed barley and spices.
3. Cook an additional 10 minutes until barley begins to cook, adding water as needed to maintain "soup" consistency.
4. Add remaining veggies EXCEPT ONIONS, and continue to simmer until all is tender.
5. Spoon out and top with some of the sauteed onions..

OMG SOOOO GOOD!!!

Seven Bean & Barley Soup: Revisited

So the faithful will remember this post about seven bean & barley soup that I posted soon after starting my anti-inflammatory diet...

I fell in love with it so much that I took my canister back ot Whole foods and filled it before pouring it in to the baggie to weigh... 6 POUNDS @ $2.89/lb!!!  But I bought it anyway. I . Seriously. Love. This. Stuff....but I started thinking (ACK!)... It is PERFECT for my diet... but I don't want to get burned out on it either. So this round I decided to make another crock pot batch and play around with it daily finding new flavor combos. So far here's what I have come up with.

I put in the crock pot on low overnight:

• 1lb Whole Foods bulk 7 bean and barley soup mix (soak in room temp water on counter for 6-8 hours then rinse to speed cooking time)


• 1 cup sauteed frozen seasoning blend (onions, celery, & bell peppers)


• 1 tsp minced garlic


• 3-4 cups homemade vegetable broth


• 1 1/2 tsp sea salt


• 1 tsp of regular Mrs. Dash


• enough water to cover by 1-2"

I also let it cook for a few more hours the next morning because I like my beans for a soup a little more "well done. That's a personal preference. See how you like it and play around with times.

That night I had a bowls just like that.

Then yesterday I took:

• 3-4 small stalks of Kale (un-stemmed & chopped)


• 1 small zuccini (quartered & sliced)


• 1 small yellow squash (quartered & sliced)


• another handful of seasoning blend


• sea salt to taste


• dash of Mrs. Dash

I seamed the kale until it was tender and sauteed the rest together in equal parts of olive oil and REAL BUTTER until it lightly browned.

Now this next part you have to do EXACTLY...
Put half the squash mixture in a bowl and eat it all.. drooling and wishing it was ladylike to lick the bowl... seriously. You have to.. I'll be waiting...
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See?? It was good wasn't it! Aren't you glad I'm such a demanding bitch?

Now, I put the rest, with the kale (and it's steam water) into about 1/3 of the soup and simmered it till it was as thick as I wanted it.

seven bean & barley soup with kale, zucchini, and yellow squash

Today I took:
3-4 small stalks of Kale (un-stemmed & chopped)
1 handful of organic baby spinach leaves (un-stemmed & chopped)
1 cup green peas
1/8tsp. turmeric

Steamed the veggies like yesterday & added them and the water to the soup with the dash of turmeric & simmered until it reached my desired thickness.

seven bean & barley soup with kale, spinach, & peas

Turmeric (and another link also) is one of those spices suggested on the diet to decrease inflammation. I had never used it before the diet and I really like it. It has an earthy, woodsy taste I guess you;d say. A little goes a long way but even the kids like it! Try it on chicken breast for any carnivore husbands out there!


Tomorrow I'll be adding green beans and more kale... I like kale. I haven't decided what spice to add yet.. hmmmmmmm??? I'll come back with a picture tomorrow!

HAPPY COOKING (& EATING)!!!

Three Pepper Black Bean Quinoa

So I've been trying to decide how to cook the quinoa I bought almost 2 weeks ago and while browsing the frozen veggies I found a "Three Pepper & Onion Blend" by Pictsweet. SCORE! So I came home and made this.  DH and I love dit, The kids picked the peppers out.. eh, can't please everyone!

The big things to remember are:

1. Quinoa is cooked at a 1:2 ratio (Quinoa : Liquid)
2. Quinoa, like rice, will taste like what you cook it in. Choose wisely!
3. Quinoa has a natural insect-repellent it produces called saponin. Though quinoa is washed before going to market, this powdery like substance will remain on the seeds. (Yes, quinioa is a seed.) TO remove it just rinse quinoa until the water runs mostly clear.

Three Pepper Black Bean Quinoa Ingredients:

• 2 cups vegetable broth (I made my own here!)
• 1 cup quinoa
• salt to taste (taste the broth... that is essentially what your quinoa will taste like!)
• 2 tbsp olive oil
• 1/4 bag Pictsweet Three Pepper Onion Blend . (If you can't find it, use 1/2 each of a small onion, red, yellow, and green bellpeppers... I'm all for convenience till the Farmer's Market opens!!)
• 1 tsp minced garlic (1-2 cloves)
• 12 oz canned (or homemade) black beans rinsed & drained.

Directions:

1. First RINSE! RINSE!! RINSE!!! Drain in a fine mesh strainer and "bounce" until most of the water seems removed.
2. (OPTIONAL) Dry roast it in a DRY, non-stick skillet STIRRING CONSTANTLY over medium heat until seeds are dry and begin to "pop". (5-6 minutes) This will give it a subtle nutty flavor.
3. Put quinoa and broth in a medium sauce pan and bring to a boil over low heat. When boiling, cover, reduce to simmer, and cook 15-20 minutes - until all liquid is absorbed.
4. Meanwhile, in the non-stick skillet, heat the olive oil over low heat and saute the pepper blend and garlic until they begin to lightly brown, then remove from heat.
5. When quinoa is cooked, remove from heat and let sit, covered, for 5 minutes then fluff with fork.
6. Gently stir pepper blend and beans into quinoa, then recover while you finish up the rest of your meal. this will heat the beans enough. (If your beans were fresh cooked and refrigerated, toss them when you let it sit for 5 minutes)
7. Serve! YUM!!

Homemade Vegetable Broth

I've been doing a lot of research about fresh broths for this anti-inflammatory diet so I can create yummy soups & grains without adding chicken broth like I did in the seven bean & barley soup. I also don;t like mushrooms which is what a lot of recipes suggest for flavor, so today i went out & got my own fixins!  Here is what I used (as much organic as possible:

• 1 ginormous Magnalite pot
• 1 medium yellow squash (sliced thin in food processor)
• 1 medium zuccini (sliced thin in food processor)
• 3 large carrots (sliced thin in food processor)
• 3 leek TOPS - bottoms reserved for a leek soup! (washed)
• 1 baseball sized onion (sliced thin in food processor)
• 2 parsnips (sliced thin in food processor)
• 1 large head of garlic, whole
• 1 bunch of parsley STEMS
• 1/3-1/2 bag of pre-washed kale (enough to fill pot)
• 1 tsp sea salt
• 1 tsp dry rosemary
• 1 tsp dry thyme
• 1tsp ground tumeric (JUST BOUGHT THIS TODAY AND L-O-V-E IT!!!)
• Water to fill pot

Just bring to a boil then lower heat just to simmering until all veggies get tender and start to fall apart. I intend to get some large twist top freezable containers soon, but for now it is cooled and frozen in quarts in zip lock bags.

I also popped the garlic head out and squashed it with my spoon and threw it back in after it got tender, and I used some to make my quinoa tonight (recipe soon!) and added more water to return to simmer before turning it off to cool.

You may notice that there are a few "bits & pieces" added.. well that is the point of stock! Save all the veggie ends, peelings if you don't use them, stems & "inedible" parts that are still flavorful & healthy. PUt them in a large freezer bag until you have a large amount and throw it all in a pot with water & seasonings to make a broth.

You can do this with bones for animal stock and peelings/sink for seafood stock also.

I'm starting from scratch so I had a lot of whole ingredients, but I will be starting my "broth bag" in the freezer tomorrow.

Seven bean & barley soup

OK so I got about a pound of Whole Food's bulk 7 bean & barley mix. I rinsed the mix really good & drained it. Then I sauteed 1 cup chopped onions & 1 tsp garlic.. Then I tossed it in the Crockpot on low over night with:

• 2 cups chicken stock (ok. not EXACTLY on the diet, but better than consuming a pound of meat that hurts to digest...)
• 1 1/2 tsp sea salt
• 1 tsp of regular Mrs. Dash

At about noon today I steamed:

• a few handfuls of kale (stems off and leaves broken into small pieces) and 
• 1 cup of chopped broccoli

Then I threw that in and turned it up to high for 4 hours.

Final result: An amazing soup that even George liked (though he said it needed meat... damned carnivore husband!), Kaelyn asked for seconds, and I froze half so I wouldn't eat it all tonight LOL!

Healthy eating can be yummy!! I PROMISE!!!!

 

Anti-inflammatory Diet Recipes: Veggie, Barley, & Legume Soup

Veggie, Barley & Legume Soup

Getting brave here....And can anyone think of a shorter name??? LOL!

INGREDIENTS

• 2 TBSP olive oil
• 1 1/2 c. frozen seasoning blend
• 1 parsnip, diced
• 1 small yellow squash, diced
• 1 small zuccini, diced
• 1 c. broccoli florets
• 1 c. fresh green beans, cut into 1" pieces
• 6-8 c. water or vegetable broth
• 1/3 c. pearled barley, uncooked
• 1/4 c. fresh dry lentils
• 1 can beans OR 1 c. dry beans, pre-soaked if dry
• 1/3 cup tomato paste, sauce, or crushed tomatoes
• salt & pepper to taste (I used Mrs. Dash instead of pepper.)
• 1/8 tsp celery seed (optional)
• 1/2 tsp basil
• 1/2 tsp thyme
• (optional) 2 large handfuls of kale, ribs removed, chopped spoon-sized. ADDED LAST.

DIRECTIONS

1. Heat the oil in a soup pot over medium heat.
2. Saute seasoning blend and parsnips until onions beginto color & soften.
3. Add squash and continue to saute for 5 minutes.
4. Add broccoli, green beans, liquid, barley, lentils, beans, tomato product, and spices.
5. Cover, reduce heat to medium low.
6. Simmer for about an hour or until all grains & legumes are tender, stirring occasionally.
7. Add Kale about 30 minutes into your simmer.
8. Simmer until all ingrediients are tender.

Anti-inflammatory Diet Recipes: Barley Veggie Stir-fry

Barley Veggie Stir-fry

• 1 cup dry, pearled barley - cooked per box instructions (you will have leftovers to save)
• 1TBSP olive oil
• 1/2 cup frozen diced onion/celery/bellpepper mix
• Spices to taste (dash each dry rosemary, celery seed, thyme)
• 1/8 tsp minced garlic
• 1 cup frozen veggies ( I used broccoli, carrots, peas, and green beans)

I started by cooking the barley per box instructions. Mine said: Boil 2 cups water to a boil, add the 1 cup dry barley. Simmer 12 minutes covered, then let it sit 5 minutes. Fluff with a fork. Leave covered & Set aside.

Meanwhile, heat the oil in a nonstick skillet over medium heat. Saute the onions, garlic, and spices. When the onions start to tender, toss in the frozen veggies and 1/4 of water.

Cover and steam. Stir occasionally until all veggies are tender and the water is cooked out. 

Add in 1/3 cup of barley (1 serving which = 5g protein) and stir until water is all cooked out.

Eat!

And it was YUMMY!!! 

ETA: Day 2 - I changed the spices I used to A original Mrs. Dash and garlic and it was still great and a little spicy!!