Flourless GF Cornbread

You know how it is when you just have a craving for something. Then, you search for a recipe for that something... and then you have to decide if the recipe can be adapted to be made not only gluten free, but hopefully tasty with not too weird a texture.

But once in a while you stumble across a gem that doesn't need to be adapted or finagled or tried out to see if it "works" as a gf version. This cornbread is one such gem. It is tasty. And it is gluten free already. Yahoo!
I have made this cornbread on a number off occasions and it is the best one I've made pre or post Celiac Disease in the family. It has flavor, and is not too dry. And whenever I make it, it always seems that there is never enough. I don't think a batch has ever lasted a full 24 hours in our house.

Here is the link to the original recipe:
http://www.foodnetwork.ca/recipe/michael-smiths-cornbread/8544/


Skillet Cornbread

1 stick or 1/2cup or 8tbsp Butter

1 ½ cups Milk

1 ½ cups Cornmeal (the recipe calls for coarse cornmeal, but I just buy what is at my grocery store-plain old cornmeal- couldn't tell you if it is coarse or not lol)                          

½ cup Brown Sugar (I like to use dark brown) 

3 Eggs (at room temp is best) 

1 tsp Baking Powder

¼ tsp Salt

Step#1: Preheat your oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat. (I haven't tried this in another type of skillet, but I think I would stick with cast iron in this case.)

Step#2: Combine butter, milk, cornmeal and brown sugar in a saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened. (Make sure your heat isn't too high and burns the mixture- my daughter did this once. Also, cook it long enough that it leaves "tracks" as you are stirring- somewhat porridge like in consistency.)

Step#3: Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined. (Ok, I do things a bit different here... I whisk up my egg mixture and add it to my pot of cornmeal that I have taken off the heat. I figure I use less dishes, since I use my measuring cup from my milk to stir the eggs in. Also to note: the baking powder wants to clump up so make sure you get all those lumps out with some vigorous mixing prior to adding it to your cornmeal batter.)

Step#4: Remove your now hot cast iron pan from the oven and oil it. (I used a dab of olive oil and use a brush to coat the pan.) Carefully pour in your well combined cornmeal batter into your hot pan and bake for 20-25 minutes- or until your cornbread is golden around the edges and cooked through.

ENJOY!

GF Holiday Rice Pudding

I know it can be tricky cooking gluten free meals when you have company coming over for the holidays. What will they think? Will a "normal person" like it? Will they think it tastes weird? Will I have to go looking for all sorts of strange ingredients to make this? The list of worries could go on... Let's face it- you have enough stress already dealing with the holiday season.

But I am here to help alleviate some of your stresses...at least on the gluten free front. And even better, this recipe is easy. The creamy white of the rice pudding drizzled with raspberry puree is also beautifully fitting for the Christmas season. Did I mention yet that it is YUMMY?! Yes my kids fought over who was going to have the last bowl and my company raved about it. I hope you enjoy this dessert as much as my family has. In fact I'm making it this Christmas!

Here is the link to the original recipe:
http://www.saveur.com/article/Recipes/Rice-Pudding-21031637  

Rice Pudding with Raspberry Purée

8 cups Milk
1 1⁄4 cups Arborio Rice (same kind as when making Risotto)
1⁄3 cup Sugar
1 1⁄2 tsp Vanilla Extract

2 cups fresh or frozen Raspberries
2 tbsp Sugar

1 1⁄2 cups heavy/whipping Cream

Nutmeg

1. Place the milk in a saucepan and bring to a boil over medium-high heat. Stir in the rice and 1⁄3 cup of sugar. Then reduce the heat to medium-low and simmer (stirring frequently) until the rice is tender and most of the milk has been absorbed (about 45 minutes). Remove your rice pudding from heat and stir in vanilla extract and set aside to cool.

Note: Watch your temperature. You can scorch the milk. I did slightly...oops! But don't worry, the taste didn't come through- I caught it in time. So don't make my mistake...don't try to do too much at once and forget about it. 

2. While your rice is cooking away in the milk, it is a good time to make the raspberry purée (I used frozen and it worked fabulous). Place your berries in a food processor and add 2 tbsp of sugar- purée until smooth. Strain your raspberry sauce through a fine sieve to remove seeds and set aside.

3. Just before serving, whip the cream. Fold the whipped cream into your rice pudding and then transfer into bowls or pretty glasses. Now using a spoon, drizzle raspberry sauce around the edges of each serving of pudding and sprinkle with a touch nutmeg (remember that nutmeg is pretty potent- so a dash or two in each bowl or glass should suffice). Serve, and delight in the yumminess!

Additional Note: I made this a couple of hours ahead of time so I didn't have so much to do all at once while preparing the rest of my meal. I kept my rice pudding covered on the counter so it would not dry out- it could be refridgerated likely, but it is nicer when it is warm or room temp when served. I also made my purée and refridgerated it (although not really necessary), as well as made my whipped cream and placed it too in the fridge. Then it is just a matter of assembly before serving.

Adapting to Life as a Celiac... The Silver Linings You Might Have Overlooked

As you can see from my post dates, it has been quite some time since I brought anything to the table. We'll just call my sabbatical as being "blind-sided by life" and blogging ended up being last on the list, and then not on the list at all of 'things to do'. Sometimes things just take your breath away and it takes time to get your breath back after being winded. Celiac disease can have that same effect on a person's life too- and it hits you right in the gut!

As much as one would like to take a break from life or Celiac Disease it just isn't always possible. But sometimes, it is a matter of shifting your perspective- realizing that you can't change being a Celiac, and looking instead for a silver lining. Once you get past all the things you feel that you have been deprived of and are off limits, a whole new world of understanding and possibility of being gf can happen. Focusing on the "can't haves" will only make you feel worse about something you can't change, and you'll just be more miserable for it.

So here are 5 Celiac Silver Linings for you to consider, before you let yourself dip into the "poor me" handbook of woes.

Silver Lining #1:
Since my daughter has been diagnosed with Celiac Disease, we have become a much more health conscience family. While my daughter is the only family member who eats completely gf, the rest of us are I believe healthier for eating less amounts of gluten since major meals are always made gluten free in our house. Although I have always been fairly health conscience, Celiac Disease has forced me to act on things I would have normally said someday to.

Silver Lining#2:
Kicking the fast food habit! Let's face it- fast food isn't doing anyone a favor. And though my family didn't consume alot of junk food, less or none is better.

Silver Lining#3:
The gluten free fad is your friend. In the 5 years of my daughter being diagnosed as a Celiac, there has been a lot of growth in the food industry. Having become popular amoungst celebrities and health gurus, eating gluten free has become easier even in just the 5 short years my family has adapted to the diet. Just last week a major name brand pasta had a gluten free version on our grocery store shelf that was fabulous. (I will post later about my discovery.) But aside from products now hitting the mainstream, there is so much available now for recipes too. Almost anything you could imagine or crave is out there on the web, has been developed by a fellow Celiac with a discerning palate. Just visit Pinterest for example and you will be amazed! (You can follow me on Pinterest here http://www.pinterest.com/zomongo/. I have a "Gluten Free Goodness" board- I have tried some of these recipes, while others I have pinned for future reference to try out.)

Silver Lining#4:
This is silver lining is related to the previous one, but focuses on the "where do I buy that?" question. For a time I had to visit specialty health food and organic stores to find the gf food items I needed. But now, not only can I find gluten free foods more readily in major grocery store chains- there is so much on the internet. Gf grocery shopping is now a mouse click away. Specialty gf flours that you might otherwise never try can be easily found and ordered online. This is also a great way to shop for your gf items if your local area stores do not have a great supply of gf groceries. Buying online just makes sense in a lot of ways too. You save the gas and time running around from place to place looking for what you need, not to mention the frustration that is avoided. And what could be easier than having your groceries delivered to your door?! When you tell your friends how you have streamlined your life I'm sure they will be kicking themselves that they hadn't thought of that (Or feel jealous that they don't have the health excuse to take that leap! Lol). http://www.amazon.com/Gluten-Free-Foods-Diet/b?ie=UTF8&node=2204829011

Silver Lining #5:
Being catered to. Who doesn't love that?! Yes eating out can be a challenge...however, it can be a terrific experience too. My daughter for example attended her Christmas staff party recently that was held at a restaurant. She was greeted with servers that were already alerted to her condition and appropriate menu suggestions were made to her. However, when it came to dessert she was offered an off menu item. To the servers surprise the whole table decided that my daughter's dessert choice sounded better (Gf Chocolate Ganache Tart with ground nut crust vs Apple Crisp). When dessert arrived, my daughter waited politely and then was about to dig in when the final plate was brought out to be served... and it was announced that it was for the individual with the "allergy"! (Yes there was a brief moment of panic, and then the relief of having dodged the gluten bullet.) When the server was asked if there was gluten then in the rest of the tarts, the answer was "No. They are all made gluten free. We just have a policy to wash our hands before serving allergies." The whole table clapped! But aside from this experience my daughter has had other fabulous meals made by caring chefs who made her complete meal off menu. Who wouldn't want to be asked what they feel like eating and have it whipped up by a chef? Now you have the pull!- who needs star power when you have Celiac Disease?!

Hopefully, I have got you thinking a bit differently about being a Celiac after reading this post. Have you discovered a Celiac silver lining that you may have possibly shrugged off or overlooked? Leave a comment. I would love to know what you have discovered!

2011's Top GF Blog Posts

Thanks to Foodista once again, I bring to you their Top 10 Gluten Free Blog Post List of 2011. Here you will find all sorts of recipes that are sure to please. I hope you enjoy these in the New Year. I know that I will be trying out a number of these recipes!

http://www.foodista.com/blog/2011/12/29/top-10-gluten-free-blog-posts-and-recipes-of-2011

Happy New Year!

Dangerously Addictive... GF FUDGE!!!

As any Celiac knows, gluten is everywhere...even when it comes to chocolate. Well for all those Celiac Chocoholics out there, here is a fudge recipe that is so simple to make it would take you longer to drive to the store to buy yourself a piece of chocolate heaven.

I was lucky enough to discover this recipe gem through Foodista on Facebook. It truly is as simple as it looks. I did only a couple of minor changes. First I highly recommend using the plastic wrap suggestion of lining your pan- it makes things so much easier. I also used Semi Sweet Hershey's Chipits instead of the brand that was recommended. As for marshmellow's make sure you read your labels here again- I've used Jet Puff before, as well as store brands as I did for this recipe. Many do not contain gluten, but I've come across the odd brand that does- so read. Also feel free to experiment with flavorings. I made one batch with orange flavoring and omitted the vanilla and nuts. I used the same amount of orange flavoring as what was called for vanilla- however, next time I try that orange-chocolate combo I may increase the amount of flavoring slightly. Peppermint has also come to mind.

One last tip...if you find that when you are combining the marshmellow mixture with the chocolate that it is cooling too quickly and cracking- put it in the microwave for 30 seconds, give a final stir, and then pour into your pan.

Woops! I forgot...more tips!!! Place plastic wrap over your poured fudge and press into place with your hands while warm. This makes a smooth top, helps get rid of air bubbles, and your spatula wont keep grabbing the surface of the fudge as it cools while you try to press it into the corners and edges. Don't fuss over the size of your pan either- mine was 13x9 inches. Also, store your fudge in the fridge after cutting into squares. Other than that, I hope you enjoy this delight as much as my family and friends did.

I've included the original recipe below. If you want to visit the site this came from, take a peek at foodiecrush.com.

http://www.foodiecrush.com/2011/12/craving-the-best-homemade-fudge-and-a-big-kiss/

WARNING: This recipe results in extremely tasty treats. Potentially addictive.


My Mom’s Fudge with Pecans
1. In a large mixing bowl, add:
1 stick butter, or 8 tablespoons (room temperature)
12 oz. package Ghirardelli semi sweet chocolate chips
Set aside
2. In a large pan stir together:
2 cups of sugar and
2/3 cup evaporated milk, until mixed
Then add 12- 15 large, fresh marshmallows
3. Cook over medium heat, (I use an electric fry pan set at 250 degrees) and stir constantly, I use a rubber spatula to stir and clean the sides of the pan. Once the mixture has melted, continue to cook and stir a bit more until you’re sure the sugar has melted; don’t let it change color.
4. Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt then add:
¾ cups chopped nuts (I use pecans)
1 teaspoon vanilla
5. Continue to stir vigorously until it is very well mixed. [I kind of beat it by hand with the spatula]
6. Spray an 11” x 7” Pyrex baking dish with Pam and pour in cooked mixture, cover and refrigerate until set and ready to cut. FYI Recently I’ve lined the dish with plastic wrap so I could easily remove the fudge and sliced it with a pizza roller.

GF French Fry Cravings...Solved!

French fries are one of those things that you must be careful about as a Celiac. Many restaurants use the same deep fryer to cook things like battered pork bites and chicken tenders, including fries. This automatically excludes Celiac's from enjoying this simple food when out and about, since this causes cross contamination. Even these small amounts of gluten that are transferred to fries in this way causes problems for my Celiac daughter- severe cramping, bloating, the sensation wanting to vomit but can't, and then for the next day or two... a general blah lethargic feeling combined with headache often and becoming lactose intolerant for a week. Not fun.

For many (including myself), making fries at home is an intimidating proposition. I have attempted it, but my results have varied greatly ranging from burnt tasting to underdone, to oily and risking my skin to being scorched by the hot oil. Oven fries on the other hand, are either soggy or tough. Some of the frozen oven fries are not even gluten free, having been coated with gluten to adhere flavorings to their exterior. A losing battle it seems all for the sake of a simple comfort food. But I am here to tell you that all this fuss and frustration can be pushed aside!
 
Perfect homemade fries are possible. The "How", is called the ActiFry -made by T-fal. My son has been wowed by the commercials for the last few months and has begged for us to get one. Although intriguing, it was not on my priority list.

With Christmas coming, I took stock of my Airmiles that I have collected over the year, and began using my points to purchase various gifts for my family. As I browsed, I came across the long desired ActiFry that my son was wowed about. Well as you might guess, I bought it with my Airmiles.

It arrived yesterday. My son was elated, and hurried to help me wash the components. (If only I could get him that excited about doing dishes all the time! Lol.) I asked the kids what they wanted me to make with our new appliance, and in unanimous shouts it was FRIES.

I must say that I was impressed with results. The fries were golden brown, perfectly done and had an audible crunch to their exterior while still being tender and fluffy inside. All this was done with a tablespoon of oil! No more dealing with oil baths and splatters...and not to mention the cost savings in oil usage alone.

The ActiFry also comes with a cookbook. Here you will find everything from risotto to shrimp, and even desserts. Tonight I am going to try out a creation of my own. I will share it with you if it turns out! In the meantime here is a link to see for yourself what this contraption is all about. To briefly describe its cool factor... it is similar to what people have told me that they did when they got their first front loading washing machine (myself included)- stand there and watch it! http://tfalactifry.com/

Amazing and Easy GF Ribs

I've had alot of cravings these days and good ribs was one of them. I've never made great ribs before...until this recipe. And these are not great- they are Amazing! On top of that, they are simple with little to no fuss. The hardest part of this recipe is getting them out of the slow cooker in one piece. Yes they literally fall off the bone. Gotta love Google when you can find recipe gems like this one I found!

Easy GF Ribs

Ingredients:

2 tbsp   Brown sugar

2 tbsp   Smoked paprika

½ tsp    Salt (I use kosher)

1 tsp     Garlic powder (I ran out of powdered, so used 2 cloves of crushed garlic and mixed it in with the cola)
½ tsp    Cayenne pepper
2-3 lbs. Pork back or side ribs
1 cup    Cola, regular  (I used Pepsi, but don't use diet of either Coke or Pepsi)
½ cup   GF BBQ sauce (I used CattleBoyz again, it's gf- use your favorite)


Method:

Combine the first five ingredients to make a rub.
Generously rub the ribs with "the rub" all over both sides and then let them sit for 5 minutes.
Cut the ribs into 3-4 bone pieces and layer in a slow cooker.
Gently pour the cola over the ribs, making sure you don’t wash off all the rub. .
Cook on low for 6-8 hours.
After 6-8 hours, carefully remove the ribs from the slow cooker and place them on a baking sheet.
Brush with bbq sauce and place under the broiler for 3-5 minutes.
Enjoy!

Note: Smoked Paprika really makes this dish. It is more common in grocery stores now than even 5years ago. It is wonderful to add to many dishes and is one of my go spices- a great addition to any pantry.

My source for this lovely recipe:
http://moneygrubbinglawyer.com/2008/10/03/foodie-friday-lazy-man-slow-cooker-ribs/