I picked about 3 gallons of blueberries earlier in the summer and I am still finding things to create with them, as I have so many left. The following is a Gluten Free Blueberry Crisp that is incredibly decadent. It must be served with either Blue Bell Homemade Vanilla Ice Cream or a tall glass of milk. For those of you who are not gluten intolerant, you can substitute regular flour for the GF Pancake flour in the recipe or you can try it as is.
2 pints fresh blueberries, rinsed and dried
1 cup GF (gluten-free) Pancake or Baking flour
3/4 cup organic light brown sugar
1 tsp cinnamon
1/3 cup shortening (such as Crisco)
Using a pie dish or 8x8 baking dish, smear some shortening onto dish. Sprinkle a pinch of your GF flour onto the blueberries and toss. Pour blueberries into dish. In a separate bowl, combine GF flour, brown sugar, and cinnamon together. Using your hands, mash up the 1/3 cup of shortening into the flour mixture until it resembles coarse crumbs. Layer on top of blueberries. Bake at 350 degrees for 30 minutes or until bubbly. Enjoy with a scoop of ice cream or a glass of cold milk.
Wednesday, August 26, 2009
Sunday, August 16, 2009
Bringing back the BLT with a Twist
When did we stop eating BLT's? I remember when I was growing up that it was a summertime mainstay. Maybe it's because we became too conscious of how greasy and fat the bacon was or how salty it was. This afternoon for lunch, Thomas and I put a twist on it and had a very satisfying light lunch. For all those that are gluten intolerant, I suggest you use Kinnikinnick White Sandwich Bread in order to enjoy this toasty sandwich.
Thomas' T.T.B.L.T:
3 slices deli sliced turkey breast meat
2 slices Jennie-O turkey bacon
1 fresh whole tomato - sliced
Fresh baby butter lettuce
2 slices toasted Nature's Own Honey Wheat Light (only 40 calories a slice)
1 slice Muenster or Provolone cheese (optional)
Light Mayo or Light Miracle Whip (optional)
1.) Cook bacon in a George Foreman or similar inside grill
2.) Toast bread
3.) Put together your sandwich and enjoy with some scrumptious pop-Chips (http://popchips.com/, they are so tasty and can be found at The Granary or any local health food store) or kettle cooked chips.
Thomas' T.T.B.L.T:
3 slices deli sliced turkey breast meat
2 slices Jennie-O turkey bacon
1 fresh whole tomato - sliced
Fresh baby butter lettuce
2 slices toasted Nature's Own Honey Wheat Light (only 40 calories a slice)
1 slice Muenster or Provolone cheese (optional)
Light Mayo or Light Miracle Whip (optional)
1.) Cook bacon in a George Foreman or similar inside grill
2.) Toast bread
3.) Put together your sandwich and enjoy with some scrumptious pop-Chips (http://popchips.com/, they are so tasty and can be found at The Granary or any local health food store) or kettle cooked chips.
Thursday, July 16, 2009
Gluten Free Pizza
For those of you who don't know, I cannot have gluten. I haven't had pizza in almost a year and have been scouring the web and the local health food stores for a good pizza crust recipe. I have found the answer: http://consumer.kinnikinnick.com/index.cfm/fuseaction/consumer.home.html
They haven't missed so far when it comes to gluten free products. Below is my pizza recipe that even my mother in law and husband couldn't tell the difference.
2.5 cups of kinnikinnick pizza crust mix (Follow the directions on the package.)
1/2 quart canned tomato juice
6 large fresh tomatoes
3 tbs extra virgin olive oil
1 tsp parsley
2 tsp oregano
1.5 garlic cloves finely chopped
1/4 cup onion finely chopped
Turkey pepperoni (70% less fat than regular pepperoni, people!!)
cheese
and toppings of your choice
First you want to make your pizza sauce. ( Yes, it's OK to skip this step and just use a pre-made pizza sauce, I just ask the you use an organic one. Trust me it does make a difference with the taste.)Take 6 large tomatoes, core them, cut off the top, and boil them until the skins split and easily come off. Pour your olive oil into the bottom of a medium size saucepan. Saute your garlic and onion for about 3 minutes. Add your half of a quart of tomato juice, then add your tomatoes and smash them up. Add your parsley and oregano.Let simmer for about 45 minutes. When done, pour into a blender and puree. Your sauce is done.
Follow the directions on your pizza crust mix. Spray your pans with an olive oil spray. I would also oil your hands with olive oil before you roll out the dough on to the pizza pans. It makes the dough much easier to handle. ( I figured this out the hard way.)
Bake your pizza crust for about 10 to 12 minutes at 375 degrees. Take out and top with your tomato sauce, cheese, turkey pepperoni and whatever other toppings you desire. Pop back in the oven for about 12 more minutes. Take out and enjoy!
This is truly, wonderfully delicious.....pizza never tasted better!!! :)
P.S. A special thank you to Grams for showing me how to can tomato juice, and for the wonderful tomatoes out of her garden.
They haven't missed so far when it comes to gluten free products. Below is my pizza recipe that even my mother in law and husband couldn't tell the difference.
2.5 cups of kinnikinnick pizza crust mix (Follow the directions on the package.)
1/2 quart canned tomato juice
6 large fresh tomatoes
3 tbs extra virgin olive oil
1 tsp parsley
2 tsp oregano
1.5 garlic cloves finely chopped
1/4 cup onion finely chopped
Turkey pepperoni (70% less fat than regular pepperoni, people!!)
cheese
and toppings of your choice
First you want to make your pizza sauce. ( Yes, it's OK to skip this step and just use a pre-made pizza sauce, I just ask the you use an organic one. Trust me it does make a difference with the taste.)Take 6 large tomatoes, core them, cut off the top, and boil them until the skins split and easily come off. Pour your olive oil into the bottom of a medium size saucepan. Saute your garlic and onion for about 3 minutes. Add your half of a quart of tomato juice, then add your tomatoes and smash them up. Add your parsley and oregano.Let simmer for about 45 minutes. When done, pour into a blender and puree. Your sauce is done.
Follow the directions on your pizza crust mix. Spray your pans with an olive oil spray. I would also oil your hands with olive oil before you roll out the dough on to the pizza pans. It makes the dough much easier to handle. ( I figured this out the hard way.)
Bake your pizza crust for about 10 to 12 minutes at 375 degrees. Take out and top with your tomato sauce, cheese, turkey pepperoni and whatever other toppings you desire. Pop back in the oven for about 12 more minutes. Take out and enjoy!
This is truly, wonderfully delicious.....pizza never tasted better!!! :)
P.S. A special thank you to Grams for showing me how to can tomato juice, and for the wonderful tomatoes out of her garden.
Thursday, July 2, 2009
Fish Tacos with Mango Salsa
Mango Salsa:
1 1/2 cup chopped, peeled mango's
1 1/2 cup chopped tomato
2 tbs cilantro
2 tbs lime juice
1 tbs jalapeno, seeded and chopped
1/2 cup chopped red onions
Combine all ingredients into a bowl and refrigerate. I personally prefer mine to be finer and I put all of it in the blender on the chop setting for about 45 seconds. It all depends on whether you prefer a chunky salsa or a finer salsa.
Fish Tacos:
1/2 of a red onion thinly sliced
1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped
1 jalapeno, stemmed and chopped
1 pound flaky white fish (halibut, cod, or tilapia work well)
salt
8 fresh corn tortillas
2 limes cut into quarters
Mango Salsa
Step 1: Marinate the onion. Put the sliced onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes.
Step 2: Marinate the fish. Pour the olive oil into a small bowl and add the oregano, cumin, chopped cilantro and jalapeno. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Step 3: Cook the fish. Heat a nonstick saute pan over medium high heat. Remove the fish from the marinade and place in the hot pan. (There is no need to add more oil.) Season the fish with salt. Cook the fish for 4 minutes undisturbed and then turn over and cook for another 2 minutes. Remove the pan from the heat and flake the fish with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Step 4: Place 4 of the tortillas on a plate and sandwich them between two slightly dampened paper towels. Microwave on high for 45 seconds. Place the tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Step 5: Assemble and serve. To assemble tacos, place a heaping spoonful of the marinated flaked fish onto the center of the tortilla. Top with the marinated onion. Serve with mango salsa and garnish with lime wedges.
Serves:4
Enjoy!
1 1/2 cup chopped, peeled mango's
1 1/2 cup chopped tomato
2 tbs cilantro
2 tbs lime juice
1 tbs jalapeno, seeded and chopped
1/2 cup chopped red onions
Combine all ingredients into a bowl and refrigerate. I personally prefer mine to be finer and I put all of it in the blender on the chop setting for about 45 seconds. It all depends on whether you prefer a chunky salsa or a finer salsa.
Fish Tacos:
1/2 of a red onion thinly sliced
1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped
1 jalapeno, stemmed and chopped
1 pound flaky white fish (halibut, cod, or tilapia work well)
salt
8 fresh corn tortillas
2 limes cut into quarters
Mango Salsa
Step 1: Marinate the onion. Put the sliced onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes.
Step 2: Marinate the fish. Pour the olive oil into a small bowl and add the oregano, cumin, chopped cilantro and jalapeno. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Step 3: Cook the fish. Heat a nonstick saute pan over medium high heat. Remove the fish from the marinade and place in the hot pan. (There is no need to add more oil.) Season the fish with salt. Cook the fish for 4 minutes undisturbed and then turn over and cook for another 2 minutes. Remove the pan from the heat and flake the fish with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Step 4: Place 4 of the tortillas on a plate and sandwich them between two slightly dampened paper towels. Microwave on high for 45 seconds. Place the tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Step 5: Assemble and serve. To assemble tacos, place a heaping spoonful of the marinated flaked fish onto the center of the tortilla. Top with the marinated onion. Serve with mango salsa and garnish with lime wedges.
Serves:4
Enjoy!
Wednesday, June 17, 2009
Low Calorie Low Sodium Lunch
For those of us going to the conventions this summer (and still trying to lose weight), it can be a scary prospect. You want your lunch to taste good, but you don't want all the calories that come along with it. This is a tasty quick lunch that leaves you full and happy.
Indian Chicken Salad Pita
1 1/2 tbs light mayonnaise
1 tsp fresh lime juice
1/2 tsp curry powder
4 oz boneless skinless chicken breasts
1 1/2 tbs cucumber (without skin, pared, seeded, chopped)
1 1/2 tbs chopped fresh red onion
1 Gluten Free Pita Bread (4 inches) or use regular Gluten Free sandwich bread. ( I like Rudi's, it doesn't have a funky aftertaste.)
2 pieces of fresh lettuce
1.) On the grill or under the broiler, grill the chicken breast. Chop.
2.) In a medium bowl, whisk the mayonnaise, lime juice and curry. Add the chicken, cucumber, and onion, mixing well.
3.) Spoon the mixture evenly into the pita halves. Add the lettuce, serve immediately.
You can double or even triple the recipe to make sure you have enough for the three days. Make sure that you remember to place your chicken salad in a sealed container and keep it cold via ice chest or the hotel room fridge.
Nutritional Stats:
Calories: 310
Carbohydrates: 21.4g
Fat: 10g
Sodium: 426.8mg
Protein: 33.6g
Potassium: 554.6mg
Indian Chicken Salad Pita
1 1/2 tbs light mayonnaise
1 tsp fresh lime juice
1/2 tsp curry powder
4 oz boneless skinless chicken breasts
1 1/2 tbs cucumber (without skin, pared, seeded, chopped)
1 1/2 tbs chopped fresh red onion
1 Gluten Free Pita Bread (4 inches) or use regular Gluten Free sandwich bread. ( I like Rudi's, it doesn't have a funky aftertaste.)
2 pieces of fresh lettuce
1.) On the grill or under the broiler, grill the chicken breast. Chop.
2.) In a medium bowl, whisk the mayonnaise, lime juice and curry. Add the chicken, cucumber, and onion, mixing well.
3.) Spoon the mixture evenly into the pita halves. Add the lettuce, serve immediately.
You can double or even triple the recipe to make sure you have enough for the three days. Make sure that you remember to place your chicken salad in a sealed container and keep it cold via ice chest or the hotel room fridge.
Nutritional Stats:
Calories: 310
Carbohydrates: 21.4g
Fat: 10g
Sodium: 426.8mg
Protein: 33.6g
Potassium: 554.6mg
Saturday, June 6, 2009
Better than Chili's Mashed Potatoes
When going to Chili's most people(that I know) order the mashed potatoes because of how good they are. Here is a recipe for mashed potatoes that hits Chili's out of the park, so to speak. It took a lot of trial and error to perfect this, but it's absolutely scrumptious.
3 lbs organic red skinned potatoes
1 tbs salt
1 tbs pepper
3 tsp garlic salt
1 tbs parsley
2 1/3 sticks butter (melted)
1 1/2 cups milk
2 tbs sour cream
In a very large pot bring your potatoes to a boil, cook until the skins start to split. Remove potatoes into a very large bowl. Using a potato masher, squash the potatoes. At this point, if you have a Kitchen Aid Mixer I suggest you put the squashed potatoes in that bowl. If you don't but you have a handheld mixer that will work as well. (Saves you a lot of arm work on mashing them yourself). Add in your butter, sour cream and milk, beat on 4 for about 5 minutes. When done, add your seasonings. Beat on 4 for another 5 minutes. Transfer to a serving dish and your done!
3 lbs organic red skinned potatoes
1 tbs salt
1 tbs pepper
3 tsp garlic salt
1 tbs parsley
2 1/3 sticks butter (melted)
1 1/2 cups milk
2 tbs sour cream
In a very large pot bring your potatoes to a boil, cook until the skins start to split. Remove potatoes into a very large bowl. Using a potato masher, squash the potatoes. At this point, if you have a Kitchen Aid Mixer I suggest you put the squashed potatoes in that bowl. If you don't but you have a handheld mixer that will work as well. (Saves you a lot of arm work on mashing them yourself). Add in your butter, sour cream and milk, beat on 4 for about 5 minutes. When done, add your seasonings. Beat on 4 for another 5 minutes. Transfer to a serving dish and your done!
Tuesday, June 2, 2009
Starting the day off right!!
Everyone loves a good breakfast. Here are some Sunday morning goodies that I have created while experimenting in my kitchen.
Vanilla French Toast
2 eggs - slightly beaten
2 tbsp sugar
1/2 tsp cinnamon
1 tsp vanilla
1 cup milk
2 tbsp butter
8 slices Rudi's gluten free bread
Combine eggs, sugar, vanilla, and cinnamon. Stir in milk. Heat butter in skillet. Dip bread slices one at a time, coat well. Drain excess. Place in skillet. Cook 3 minutes, medium heat each side or until browned. Enjoy with hot butter or maple syrup.
Orange Buttermilk Pancakes:
2 1/4 Gluten Free flour ( I suggest chickpea, tapioca, or 'sweet' sorghum flour)
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 tsp orange zest (http://www.bbc.co.uk/food/get_cooking/techniques/032001.shtml for directions on how to get the zest from an orange)
1 cup orange juice
1 cup buttermilk ( If you don't have any, you can always had 1 tbsp of lemon juice to a cup of regular milk for the same effect of buttermilk.)
1 egg, lightly beaten
2 tbsp cooking oil
Combine flour and other dry ingredients, including orange peel, in a large bowl. In a medium bowl combine the remaining wet ingredients. Stir the wet ingredients into the dry ingredients in the large bowl. Stir until combined but still lumpy. Heat lightly greased griddle or skillet over medium heat. Pour pancake batter onto skillet/griddle according to your desired size. I personally prefer a silver dollar size pancake. Cook til golden. Flip pancake when the top bubbles.
Finally there is my favorite breakfast recipe:
Apple Cinnamon Vanilla Waffles
3 eggs (Beat well )
1 1/2 cup buttermilk
1 tsp baking soda
1 3/4 cup gluten free flour
2 tsp baking powder
1/2 tsp salt
1/2 cup oil
1 Gala Apple (finely chopped)
1 tbsp cinnamon
2 tsp vanilla
Plug in waffle iron. Beat eggs well in a large bowl. Add your buttermilk into the eggs. Stir well. Next, add the remaining ingredients. Beat batter until smooth. The batter will be thin. Pour by the cupful into your preheated waffle iron. Makes anywhere from 6 to 12 waffles depending on the size of your waffle iron. Enjoy with maple syrup.
Vanilla French Toast
2 eggs - slightly beaten
2 tbsp sugar
1/2 tsp cinnamon
1 tsp vanilla
1 cup milk
2 tbsp butter
8 slices Rudi's gluten free bread
Combine eggs, sugar, vanilla, and cinnamon. Stir in milk. Heat butter in skillet. Dip bread slices one at a time, coat well. Drain excess. Place in skillet. Cook 3 minutes, medium heat each side or until browned. Enjoy with hot butter or maple syrup.
Orange Buttermilk Pancakes:
2 1/4 Gluten Free flour ( I suggest chickpea, tapioca, or 'sweet' sorghum flour)
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 tsp orange zest (http://www.bbc.co.uk/food/get_cooking/techniques/032001.shtml for directions on how to get the zest from an orange)
1 cup orange juice
1 cup buttermilk ( If you don't have any, you can always had 1 tbsp of lemon juice to a cup of regular milk for the same effect of buttermilk.)
1 egg, lightly beaten
2 tbsp cooking oil
Combine flour and other dry ingredients, including orange peel, in a large bowl. In a medium bowl combine the remaining wet ingredients. Stir the wet ingredients into the dry ingredients in the large bowl. Stir until combined but still lumpy. Heat lightly greased griddle or skillet over medium heat. Pour pancake batter onto skillet/griddle according to your desired size. I personally prefer a silver dollar size pancake. Cook til golden. Flip pancake when the top bubbles.
Finally there is my favorite breakfast recipe:
Apple Cinnamon Vanilla Waffles
3 eggs (Beat well )
1 1/2 cup buttermilk
1 tsp baking soda
1 3/4 cup gluten free flour
2 tsp baking powder
1/2 tsp salt
1/2 cup oil
1 Gala Apple (finely chopped)
1 tbsp cinnamon
2 tsp vanilla
Plug in waffle iron. Beat eggs well in a large bowl. Add your buttermilk into the eggs. Stir well. Next, add the remaining ingredients. Beat batter until smooth. The batter will be thin. Pour by the cupful into your preheated waffle iron. Makes anywhere from 6 to 12 waffles depending on the size of your waffle iron. Enjoy with maple syrup.
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