Gluten Free Adventure

I'm back on a gluten free diet thanks to my lovely immune system. I've quickly learned that success requires preparation.

It hasn't been half bad - I'm a week in and here are few of my favorite things to prep, devour etc.


Breakfast Smoothie With Kale
1 Frozen Smoothie Baggie + 8 oz Apple Juice

• 1/2 banana
• 1/3 cup blueberries
• 2-3 apple slices
• 1 frozen mini muffin serving of kale (blended and frozen fresh kale into mini muffins)
• 2 frozen lumps of greek yogurt 

I froze the fresh Kale from the garden at work by blending it with a bit of water - 2 large bowls full (after stemming) turned into a nice bit of frozen kale. I poured it into my mini muffin pan, and then bagged it for smoothies with the rest of the ingredients. I used the same process for the yogurt - scooping it into the mini muffin pan, freezing, then adding those frozen lumps to the smoothie bag.

The result is a purple smoothie that tastes pretty great - and packs a healthy-ish punch (perhaps a bit too much sugar from the juice)

Cabbage with Ginger Yum = Coleslaw-ish

I'm not a big coleslaw fan, but this super easy recipe is delicious. I added quite a bit more ginger, and about 1/2 the oil. I was licking the spoon, and can't wait to eat this for lunch this week.

Cabbage (any cored and 1/2 sliced)
1/4 Cup of Rice Vinegar
1 Tablespoon Oil (Veg, or other)
1 Tablespoon sugar
1 Tablespoon + of minced ginger
Pinch of salt

Toss, rest for 10 mins and serve or eat later.


Gluten-Free Zucchini Muffins

I picked up a back of Almond flour for 7.99 at Aldi's - I was a bit surprised by the price, but I thought I'd give it a go.

This weekend I used the almond flour to make both some delicious muffins and a pineapple upside down cake.

Here are the recipes -- NOTE: I did not use coconut flour, but added additional almond flour in the quantity requested.

http://www.theroastedroot.net/almond-flour-gluten-free-zucchini-muffins-guest-post/


Pineapple Upside Down Cake
I traditionally do not like to eat pineapple, but most of my experiences have been with the canned variety. Lately, we have been on a bit of a pineapple kick - with a delicious pineapple salsa by Cooks Illustrated (Pineapple (roasted) + Dice Red Pepper + Cilantro = amazing.) I had purchased a super cheap Pineapple at Kroger last week and hadn't gotten around to chopping it up.
I whipped up this delicious cake using fresh pineapple & just the almond flour. It turned out super moist - so maybe next time thinner pineapple slices or more flour.



http://www.savingdessert.com/2012/03/pineapple-upside-down-cake-gluten-free/

Honey balls :)

To finish off our Greek themed feast I made a quick Greek dressing

1 1/2 cups red wine vinegar 

1/2 cup olive oil

Garlic salt

Onion powder

Oregano

Basil

Salt

Pepper

I also made honey balls - this delightful donut  hole-like dessert is amaze-balls.

Here is the recipe I used - note I added 4 tablespoons of sugar not one. .. And I forgot to take a photo :/

http://www.food.com/recipe/loukoumades-greek-honey-dumplings-59467

Weekend Cooking

Super excited to head home tonight and make Grilled Fish Tacos -

Then later this weekend we are having our lovely dinner crew over for Grilled Chicken Souvlaki (think NYC food cart deliciousness with tzatziki sauce.

I'll try to take photos - but for now follow these links :)

Edit: Photos have been added below :)

• https://www.cooksillustrated.com/recipes/7978-grilled-chicken-souvlaki
• https://www.cooksillustrated.com/recipes/8039-grilled-fish-tacos

Chinese Braised Beef & Mother's Day

Yesterday I spent some time cooking after a whirlwind grocery trip with Wes & Jordan. I roasted a chicken and tossed the carcass in a crock pot to make a beautiful stock for my matzo ball soup this week. The meat was carved way and will be made into sandwiches and chicken salad.

Then, during Wes's nap time I prepped the Chinese Braised Beef and chucked it into my grandmother's cast iron dutch oven.

My mom visited, some friends stopped by to pick up a lens (and some Simpson's mini-figs) and then it was time for Jordan's families Mother's day shin-dig. The Braised Beef wasn't quite done - so I wrapped it in a towel and brought it with us.

It was a huge hit! Perhaps it was the sugar high from my Mother-in-laws delicious banana pudding, but the family was uber enthusiastic about the awesome beef dish.

I probably should have added more salt (As always) but I thought it turned out really well.

Chinese Braised Beef
Cook's Illustrated, May/June 2014
Serves 6

1-1/2 Tbsp. unflavored gelatin
2-1/2 cups plus 1 Tbsp. water
1/2 cup dry sherry
1/3 cup soy sauce
2 Tbsp. hoisin sauce
2 Tbsp. molasses
3 scallions, white and green parts separated, green parts sliced thin on bias
1 (2-inch) piece ginger, peeled, halved lengthwise, and crushed
4 garlic cloves, peeled and smashed
1-1/2 tsp. five-spice powder (2 TBS: 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon fennel seed, toasted and ground, 1 teaspoon ground star anise, 1 teaspoon szechuan peppercorns, toasted)

1 tsp. red pepper flakes

3 lbs. boneless beef short ribs, trimmed and cut into 4-inch lengths
1 tsp. corn starch

Sprinkle gelatin over 2-1/2 cups water in Dutch oven and let sit until the gelatin softens, about 5 minutes. Adjust oven rack to middle position and heat oven to 300 degrees.

Heat softened gelatin over medium-high heat, stirring occasionally, until melted, 2 to 3 minutes. Stir in sherry, soy sauce, hoisin, molasses, scallion whites, ginger, garlic, five-spice powder, and pepper flakes. Stir in beef and bring to a simmer. Remove pot from heat. Cover tightly with sheet of heavy-duty aluminum foil, then lid. Transfer to oven and cook until beef is tender, 2 to 2-1/2 hours, stirring halfway through cooking.

Using slotted spoon, transfer meat to a cutting board. Strain sauce through fine-mesh strainer into fat separator. Wipe out pot with paper towels. Let liquid settle for 5 minutes, then return defatted liquid to now-empty pot. Cook liquid over medium-high heat, stirring occasionally, until thickened and reduced to 1 cup, 20 to 25 minutes.

While sauce reduces, using 2 forks, break beef into 1-1/2-inch pieces. Whisk cornstarch and remaining 1 Tbsp. water together in small bowl.

Reduce heat to medium-low, whisk cornstarch mixture into reduced sauce, and cook sauce is until slightly thickened, about 1 minute. Return beef to sauce and stir to coat. Cover and cook, stirring occasionally, until beef is heated through, about 5 minutes. Sprinkle scallion greens over top. Serve.

https://www.cooksillustrated.com/recipes/7863-chinese-braised-beef

Cooking

I'm sitting in a hotel room in Kansas City. I did NOT cook tonight.

I did however, clean out the fridge last night and make two dishes -- the first a slow cooker veggie stew (with some meat) which my husband froze (after stealing a few bites of meat) btw he told me it needed salt. It was pretty straight forward.

1. Every veggie we had in the fridge (Yellow squash, zucchini, leeks, onion, carrots)
2. Cubed roast of some kind
3. Mystery Hungarian seasoning that had been sitting in my spice drawer for WAY to long


Set on low for 10 hours = veggie something soup.


I also made the most amazing chip dip ever -- half guacamole half 7 layer taco tip.

1/2 pan was guac
1. Sliced avocado
2. Sliced tomatoes
3. Minced jalapeno
4. WAY too much red onion diced

the other 1/2 was taco dip

1. Taco seasoning & sour cream
2. Med Salsa
3. Queso
4. Browned beef (with more taco seasoning)
5. Cheese

Next time photos -- and hopefully not after a few years ;)

Dinner with friends

I like to prep ahead when I can. Tomorrow after teaching another class in Muncie we are having a couple over for dinner. To be sure we have food to serve them I whipped this easy veggie and chicken dish and wrapped it up to be cooked tomorrow.

http://www.bonappetit.com/recipe/roast-chicken-with-fennel-potatoes-and-citrus

We will also be having the raspberry vinaigrette spinach salad from Wednesdays class :)

Cooking with Millennials

First, lets talk about what a millennial is - I believe I just barely qualify which is hilarious since I'm almost 28 again (x2). This class I have the privilege to teach includes legitimate millennials born in 90's and inching towards the legal drinking age.

This amazing group of students are in this class to learn life skills - thru the culinary arts. Teamwork is weaved into how to execute a complex recipe. Sticking through the boring task of waiting for a pot to boil, and having the patience to let the dough rise.

The first class was mostly knife skills and a review of the recipes for class two. However, the students quickly identified the ingredients for guacamole, while many of them had never had it. Thinking back would could have also made salsa.

Last nights class was 4 intensive hours making a few classic recipes and sharing a meal together. Well two meals since our salads were completed long before our soups. Don't judge we hadn't had dinner, and our cupcake snack could only keep us going for so long.

A team of 17-21 year olds with little to know experience in the kitchen boiling water made these recipes. And, so can you.

Traditional Caesar Salad and homemade croutons

Raspberry Vinaigrette Spinach Salad

Roasted Butternut Squash Soup with Cinnamon Sugar Croutons

French Onion Soup

Photos by Kristin Obermeyer

Testing new recipes.

I have been asked to teach a cooking class in Muncie twice a week! I am so excited - for more than just the opportunity to cook but to share and pour into some young adults who are hungry for knowledge.

So in prep for my first class - I'm making butternut squash soup. I've made pumpkin curry soup from scratch - so I understand the basic premise. 

This morning grabbed a cooks illustrated recipe and a nice looking squash.

Here is the recipe - http://www.cooksillustrated.com/recipes/489-silky-butternut-squash-soup

Instead of blending the soup in a traditional blender - I opted for a smart stick hand blender.

I didn't try the cinnamon sugar croutons since I'm allergic but I feel they would be a fantastic addition.

To fill out this meal I also roasted a whole chicken. I didn't have an onion on hand but figured leaks and shallots would work well. (Here is an easy chicken recipe - http://m.foodnetwork.com/recipes/21404)

No dinner would be complete without dessert - peach cobbler is up next!

http://m.foodnetwork.com/recipes/23157

Just don't forget your peaches on the stove - or you will be having frozen coffee cake. :(

Catch-up

It's been far too long. Here is a quick look at what has happened.

 The inability to keep anything down for 7+ months

The ability to eat everything in sight.

The birth of our beautiful baby boy.

The inability to find time or energy to cook

That brings us to today -- and the urgent need to start cooking so we don't feed our baby that nasty jarred food that doesn't even smell like carrots, peas, or bananas.

Luckily this is my favorite time of year - the produce, the flavors, and the autumn weather. So my plan is to revive some favorites in the hopes that I get back into the swing of cooking..

Specifically

Pumpkin Curry Soup

The Chilli My Husband Loves

Chicken Catchatore

Think warm flavors -- and stews and soups for us, and steamed veggies for the little guy.

2012 and such

Here is a short list of what I've been up to --

1) Making really fun coupons (totally PG) at the last minute (sorry babe) for our anniversary.

2)Making creme puffs, small ones, big ones, filled with custard, creme, or ugly dip (yes ugly balls I'd love to know what the search engines are going to do with this post)

3) Reading the Hunger Games (PG-13 ish) , followed by Game of Thrones (not good for kids, I blush and turn pages quite often)

4) Reading my favorite blog - lateenough.com because while I don't have children, I find stories about them freaking hilarious.

5) Working, Working, and then going home and sleeping

6) getting ready for the coolest small group ever where we go and eat food.

7) Planning my next Ohio invasion of IKEA - mom + me + some exhibit she thinks is really cool (and I do too....or maybe I'm in it for Ikea, Jungle Jim's and the chance to see Kristen)

*** 8) Crafting my heart out while welcoming Sara & Anne's adorable little babies in to the world.

9) Hosting Passover and Easter in the same weekend (we were obviously delusional) but really it was fun, great time, great food, and my house survived kids painting in the livingroom (light carpet and kidS (a small human who has not lived more than 10 years on this earth X many of them)

10) Hosting a ladies tea where we ate some fantastic deserts, and were surprised by some AMAZING break Mrs. T brought over (check pinterest for more info)

11) Helping to plan my 10 - year high school reunion

12) volunteered as part of the street team for the Super Bowl

Pretty much been a stellar start to 2012

Two weeks in -- Chicken Salad Rocks

And, I have some favorite new meals including the Fuji Apple Salad at Panera, Almond Milk, and homemade chicken salad.

The trick so far is to eat before I'm normally hungry so I don't make bad choices. Prepping lots of food for the fridge and making sure I have healthy snacks on hand for those craving moments when they are serving birthday cake in the breakroom.

So here is my Chicken Salad Recipe

Olive Oil
1 onion diced
1 Tablespoon Cumin
Minced Garlic
2 cups Chicken Broth
1lb Chicken Boneless Skinless Breasts
Green Onions
Red Bell Pepper Petite Diced
Grapes Cut in Half
Mayonnaise
Mango Chutney (or oregano if you don't have Mango Chutney on hand)

This is the same chicken  I use for Chicken Enchiladas
Heat oil in a dutch oven, or large skillet (you will need a lid) add onion and brown over medium heat, add Cumin and Garlic and let the ingredients release their aroma (about 30 seconds) add chicken broth and chicken pieces - cook until internal temperature is 165 degrees.

Cube chicken and add the remaining ingredients - season to taste with salt and pepper.

Caprese Pizza - My way

See the post about pizza crust and then add my favorite ingredients.


1. Slice Tomatoes
2. Fresh basil compliments of Kim
3. Mozzarella (the good kind)
4. Parmigiano (the good kind)
5. Splash of Balsamic Vinaigrette, Salt, & Pepper.

And, voila

Roasted Red Pepper Curry Soup

This was an absolute blast - from roasting my own red peppers, to using my hand held mixer stick thing. The soup reminds me of the Pumpkin Curry Soup but with a bit more substance to it. (Provided by the potatoes)

It was DELICIOUS.

I added cumin, curry powder, and a dash of cayenne pepper (which stings quite a bit when you get it in your eye! We use a paste of milk and baking soda to get the burn out)

Check it out on the food networks website - courtesy of Giada De Laurentils

http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-red-pepper-soup-recipe/index.html

Sanitation & Jazz

I have a 17+ year old calico cat, she has aged well sleeping with me every night since 6th grade.

Recently my little furry friend has taken to drinking from the toilet (gross!) & tub after we shower (double gross!) luckily we don't leave any chemicals in either, so she is still alive.

But, this morning my husband caught her doing something a bit more surprising.

That is my kitchen sink! Those are dishes my husband used to warm up his dinner last night. I'm not sure if she was eating dried bits of steak or a pool of water from the drippy faucet. And, I really don't care. I think it is NASTY. Mostly because I watched her drink from the tub just a few hours earlier.

I don't wash my dishes in toilet water, and I don't like the idea of Ms. Jazz spreading bathroom germs to the kitchen. (Note: I'm not really worried about common cat germs)

So, after class tonight, and after I scoop the KL for trash night. I'm cleaning the kitchen... and maybe installing a door into the hallway to our bedroom so she can't visit the kitchen when I'm not looking.

Oh, and we do provide her fresh water on a daily (mostly twice a day) she apparently likes these "fresher" sources better. Maybe it is time for a kitty fountain.

Vodka, Shrimp & Okrah

Last night I needed to make a quick dinner. We haven't been grocery shopping in over a week so options are limited to begin with, but I hadn't thawed anything. The solution?

Shrimp Tempura, Misc Tempura Veggies & rice (I think we have rice or pasta with every meal)

Cook's Illustrated had an interesting recipe for the coating - it included Vodka. My husband, a former bartender, appreciates anything that includes alcohol. (bread pudding coating in rum sauce, beer bread, tiramisu, me after bottle of wine, etc.) So when I finally returned home from class I/we got started with the quick and easy dinner. Of course I was missing seltzer, so Jordan ran off to the store as I chopped veggies and cooked the rice.

The result (after quite a few minor burns from popping grease) was a delicious plate of fried food. Not our healthiest dinner, but it sure was delicious.

Note: Subscriptions to Cook's Illustrated are 50% off right now. I DO NOT get any kick backs for you signing-up (but if you get the 2011 Buying Guide I'd love to see it)

Naan Bread

This past Sunday I had the pleasure of getting together with some dear friends from grade school. The menu for the night was something unique that could please eveyone's pallet.

Naan Bread
Chicken Tikka Masala
Rice
Bread Pudding (made by Nikki)



For quite a long time Naan bread has interested me. The texture, the taste, and the fact that only fresh naan bread from a semi-authentic Indian restaurant would ever fulfill my craving. After careful research (a quick google search) I found a recipe with over 1000 positive reviews on Allrecipes.com

I tried cooking it two different ways. First, in a skillet on the stove top using olive oil and a nonstick pan. It looked great and tasted delicious (when you add the butter is tastes familiar maybe like a flat bread version of Little Caesars Crazy Bread) Then I thought I'd get creative and cook the rest in the oven on a pizza stone.

Both methods worked well - however the stove top cooking gave me more control (and I was able to keep a MUCH closer better eye on it)

Culinary School...well SafeServ Sanitation & First Aid Class

My first day back to school was quite exciting. The elevators at IVY Tech (I think there are only two or three) had quite a line so I took the stairs.... to the 5th floor. I arrived a bit early to my class and met Chef Angie & Dave (a fellow student)

Chef Angie was engaging and dynamic something I think will come in quite handy.

I was reminded again that I don't have a clearly articulated goal for what I am doing. I know I want to "learn to cook" but I also want to enter the world of nutrition (biology classes her I go ::gag::) I'm not sure if I want to be a private chef (cooking in your home when you don't want to ... the collective yous not just one person) or if I want to run a corporate dinning hall (not the kind run by Armark with fried junk, and stale bread) or maybe I'll do what my mom suggested and run a highend food truck service.

At this point it doesn't matter, I'm going to take some classes and enjoy learning new things. I don't have to have master plan, and I don't have to know where I'm going. I just know that being in that class last night was where I wanted/should be.

It's kind of nice... kind of peaceful.

BJ's Oatmeal Muffins

Just last week my MIL gave me a wonderful recipe for Jordan's favorite muffin. This super easy recipe was the perfect thing to make this morning as Jordan headed to Chicago for a Bachelor party. I was able to use my new food processor to make the Traditional Oats I had on hand "Quick Oats" by pulsing them a few times and re measuring. This saved me a trip to the store, and let me use something I always keep in my pantry (aka one of the various cabinets I stash food and not an actual pantry)

I was a little worried when I checked on the muffins after 10 minutes the outsides look as if they were rising but the middle wasn't peaking. Luckily I didn't ditch the batch and just start over because they turned out wonderfully.

So here is Brenda's recipe.

BJ's Oatmeal Muffins (16 large or 24 regular)
From: Brenda

Cooking time 25 minutes
Preheat oven to 400-425

Ingredients
1 1/2 Cups self-rising flour
1 Cup Brown Sugar (I also now add 1/4 - 1/2 cup White Sugar)
1 1/4 cups Quick Oats
2 tsp Cinnamon
1 Cup Milk
1/4 veg. oil (or 1/2 cup applesauce)
2 eggs

Combine all dry ingredients mixing well, Add wet ingredients to dry ingredients. Pour into prepared (buttered) metal muffin pan.

Italian Beef Sandwiches - Susie Wiseman (perhaps also from the Gold & Black team that shall not be named Tailgate Cooking Contest)

This recipe made enough for Jordan to have left overs for several lunches and dinners. He LOVED it. I used a smaller roast than called for, and used about half the juice to make a gravy for mashed potatoes. Seriously delicious!

Recipe: Italian Beef Sandwiches
From: Susie Wiseman

Cooking Time Low 10 - 12 hours in the CrockPot

Ingredients:
4-alb Beef Roast (boneless)
1 tsp. (cayenne) red pepper
2 tsp basil & 2 tsp oregano (or 3-4 tsp mixed Italian Spices)
1 pkg Onion Soup Mix (Lipton or other)
1 clove garlic, minced (or 1/2 tsp. garlic powder) I used quite a bit more garlic
1 1/2 - 2 cups water

Put all ingredients & water in crockpot. Add Roast. Cook on low 10-12 hours, or until meat falls apart (- or you can cook on High for less time). You can cut roast in smaller pieces & it won't take as long.

Shred beef & refrigerate w/any juice left in crockpot.

Make day before game. Before using, heat beef & put in large mouth thermos serve on sub buns. (Leftovers freeze well)

Monkey Bread - Kristin & Jeff

My dear friend Kristin gave me this amazing recipe for Monkey Bread. It is a Christmas Morning Tradition in her family. A super simple recipe that can be made as kids unwrap presents this delightful bakery treat was a HUGE hit with the guys over for Beer Night last weekend.

Jordan was quite upset I had waited a year + before trying this super simply recipe. (My bad) It is amazing.

Recipe: Monkey Bread - A Christmas Morning Tradition =)

From: Krsitin & Jeff

Cooking Time 30 min.
Preheat oven to 350

2 Cans Biscuits
1 Cup Sugar
Cinnamon to taste (I used 2 tsp)
3/4 Cup Butter
1 Cup Brown Sugar
1 TBSP maple syrup (I used the real stuff)

Cut each biscuit into quarters. Put 1 cup sugar & cinnamon into Ziploc bag, add cut biscuits & shake until well coated. Grease Bundt pan put biscuit pieces into pan & let rise.

Mix butter, brown sugar syrup & a little cinnamon in sauce pan over medium heat, bring to a boil.

Pour liquid over biscuits.

Bake at 350 for 30 mintues, remove from oven & let stand for 5 minutes.

Invert onto plate/platter - serve warm!