a grilled cheese sandwich

Every time I meet someone who is living a gluten-free lifestyle I feel a commodore.  I ask each of these new friends the same question hoping to get an inspiration for a new blog challenge.  While in a break room at work recently I met Jackie.  Jackie was lamenting a recent belly ache due to a mystery ingredient in her diet that was still a painful memory.  Boy can I relate to that one! 

I introduced myself and asked my repetitive question.  What did Jackie miss since living gluten-free?  Her answer "Grilled Cheese Sandwich".  "Oh that's easy", was my reply.  Jackie continued "I also need to tell you that I'm also allergic to corn and casein" (a protein found in dairy products).  Oh boy!  Okay, so now I have a challenge. 

I first went in search of a meltable tasty cheese alternative that doesn't have gluten, corn or casein.  I had no idea how hard that would be.  I first bought one at Whole Foods that comes under the brand name of  "Tease".  Cute name but in the small print I found it contained corn.  My next shopping trip found me at Sprouts where I found one and only one cheese alternative that met all our expectations.  This product name is Cheddar Vegan Gourmet by Follow Your Heart.  It melts nicely and has a similar texture and taste to American cheese...sort of.  I would love to hear from others who may have had better luck in this category.

My next step in this challenge was the bread.  None of the ready made gluten-free breads I found met all the allergy constraints I needed for Jackie.  This led meant that I would need to bake my own bread.  This is something I have done many times but not lately.  I just find it easier to buy one of the products on the shelf most of the time.  The ready made bread I prefer is Rudy's multi-grain.  The price isn't bad either, especially if I catch one of Sprouts gluten free sales. 

The bread I enjoy making most comes from a mix developed by my friend Arnel.  She has developed a line of baking products that is second to none.  I LOVE them!  To remove as many allergens as possible I baked her Gluten-free bread mix with ground flax seed instead of eggs.  This makes a delightful gluten-free, whole grain, dairy-free, corn-free and soy-free bread.  After making the grilled cheese sandwich for Jackie I gifted her with the remainder of the loaf.  I loved it when she commented "it's so soft".  This bread is bendy unlike most of the other gluten-free breads on the market. 

To make Jackie a grilled cheese sandwich it needed to be fresh.  Who ever heard of a cold grilled cheese...yuck.  I borrowed a panini press from another co-worker and gained permission to use it on site.  Did you know that cheese smokes when it hits a panini press.  Well, I do now!  I was so afraid we'd set off the fire alarm system that I was only able to make one batch of sandwiches.  I fit as many as would fit on the press, baked them and pulled the plug.  I made the sandwiches with taking all of Jackie's allergies in mind for her and three others with dairy cheese for everyone else.  Jackie got two sandwiches.  The other three I cut in quarters so as many people could try them as possible. 

I'd still like to find a better tasting cheese alternative.  If I were making Jackie a sandwich again, I'd probably make it turkey or ham.  There were however about a dozen people who were introduced to a gluten-free sandwich for the first time.  Each of which who declared it yummy.  This is partly what I want the world to know.  Gluten-free food tastes great. 

For more information on the products I mentioned here visit www.ArnelsOriginals.com , www.sprouts.com , http://www.rudisglutenfree.com/ and http://www.followyourheart.com/

Double Chocolate Muffins

There is a time for baking things from scratch and there is a time for shortcuts.  After testing multiple recipes, doing a little research for an upcoming gluten-free challenge and writing three blog entries I had one more thing to do.  I had to bake muffins for a bake sale at my son's school.  Now I've made muffins for these kids before...from scratch.  I baked healthy ones with oatmeal and raisins and they didn't touch them.  I baked chocolate muffins and hid zucchini in them but my son snitched and they wouldn't touch them.  I give up!  Double Chocolate Muffins it is but I'm not doing it from scratch again and that's okay.  One of the delightful things I've discovered is that most gluten-free mixes are free of addatives that you don't want to feed your family.  They are actually just good ingredients.  Imagine that!  It's okay to start with a box.  We're not all supermoms you know!  And with a few added ingredients no one will ever know, except my readers that is.  And don't tell the kids but there is actually one healthy addative...shhh...don't tell.
Double Chocolate Muffins

One gluten-free chocolate cake mix (I used King Arthur Flour)
2/3 cup vegetable oil (use what your mix calls for)
2 teaspoons vanilla extract (this mix called for it)
4 large eggs (or what your mix calls for)

1 1/3 cup secret healthy ingredient...drum roll please...orange juice (if using another brand just substatute the orange juice in equal amounts to the liquid it calls for)
1 cup chocolate chips

Mix and bake according to package directions.

*I made mini muffins and it yielded about 6 dozen

*feel free to get creative with add ins.  I think I'll add in orange zest next time for go a different direction and add blueberries and cinnamon.  Try something new and let me know what you do.









*Link to King Arthur Flour  http://www.kingarthurflour.com/shop/landing.jsp?go=Home&utm_source=MSN&utm_medium=cpc&utm_campaign=Brand%20Broad&utm_content=King%20Arthur%20Flour%20%2d%20Broad&utm_term=king%20arthur%20flour%20at

Scottish Inspired Lemon Shortbread

Once a year my husband Steve, and I attend Ventura Seaside Highland Games, a Scottish wonderland where the men in kilts are throwing heavy objects and the women are gawking at them.  Okay maybe only some of us gawk at them.  What can I say, I love a man in a kilt...especially mine.

 A few years ago while at the games I discovered that I am a little bit Scottish with a family tie to the clan MacLeod.  Tammie Vawter of MacLeod Pacific Region is full of information and always has Scottish Shortbread on hand.  The first year I told her that I would love to try her shortbread but I am gluten-free.  Tammie let me know that she had been wanting to try and recreate her recipe in a gluten-free variety.  The following year when I walked up to Clan MacLeod booth Tammie pulled a tin from it's hiding place, opened it and with a grin on her face presented me with my first sample of gluten-free shortbread.  It was very good but I wanted to try and create my own variety.  The following recipe can be made with our without the lemon.  Lemon is not traditional but it is a flavor that my taste buds really enjoy. 

Tammie this one is for you.  Thank you for educating me on my family history and inspiring this recipe. 

Gluten-Free Scottish Inspired Shortbread (lemon optional)

Ingredients:

• 12 oz. of your favorite all-purpose gluten-free flour blend (I used Pamela's for this)
• 1 teaspoon xanthan gum
• 1/2 teaspoon guar gum
• 1 1/2 oz. white rice flour (I used brown rice flour because it was on hand)
• 4 oz. powdered sugar
• generous pinch kosher salt (less if your butter is salted)
• zest of 3 lemons (optional)
• 1/2 pound unsalted butter at room temperature

Butter the bottom and sides of a 9 inch square pan. Cut a piece of parchment paper to fit the bottom of the pan.  Place the parchment paper into the bottom of the pan and butter the parchment paper.  Set aside.

Put the gluten-free all-purpose flour, xanthan gum, guar gum, white rice flour, sugar, lemon zest and salt into the bowl of a large food processor with the blade tool. Pulse a few times to blend and aerate. Cut the butter into small chunks and add them to the flour mixture. Pulse a few times and then turn the processor on.  Let it cut and blend until the dough starts to form a ball and moves away from the side of the bowl. 

Press the dough into the buttered parchment paper lined pan. This will take a little time and patience to get the dough even and as flat as possible.  Prick the top of the dough with a fork, leaving no more than 1/4-inch space between fork pricks. This will help prevent the dough from puffing and rising unevenly. Using a sharp knife, score the dough all the way down to the bottom of the pan. Cut into the shape you want the finished shortbread to take (squares, rectangles or triangles).

Refrigerate the dough for 1 hour.

Preheat the oven to 300°. When it is fully heated, remove the pan from the refrigerator and slide it into the oven. Bake until the edges are lightly golden brown and the top of the shortbread set, about 45 to 60 minutes, depending on your oven.

Remove the shortbread from the oven. Cut into the lines you scored before baking. Allow the shortbread to cool before eating.  (if not cool it will crumble apart)

Tabouli

Years ago my friend Betty brought Tabouli to a church function.  I loved that Tabouli!  She said the secret was in the fresh herbs.  I have missed that Tabouli since living gluten free and had vowed to find a way to enjoy it again.  My inspiration came last Sunday when my husband and I drove up to Ojai.  Ojai has a beautiful organic farmers market laiden with culinary possabilities.  When I spotted freshly picked mint and parsley I knew it was time to try Tabouli again.

Tabouli is a popular Middle Eastern salad who's history dates back to the middle ages.  Traditionally it's main ingredient is bulgar wheat.  It is the addition of mint, parsley, cucumber, tomato and lemon however that give it it's light, cool and very refreshing taste.  My translation of this dish is aqired by using quinoia in the place of bulgar wheat.   The result was amazing!  I LOVE this salad!  I hope you do too!

Tabouli

Ingredients

• 2 cups water
• 1 cup fine quinoa
• 1 cup minced fresh parsley leaves
• 1/2 cup minced fresh mint leaves
• 1/2 cup finely chopped green onion
• 3 tomatoes diced small
• 2 cucumbers diced small (seeded if you like)
• 3 tablespoons olive oil
• 3 tablespoons lemon juice, or to taste (like more)
• 1 teaspoon sea salt

Directions:
Place water and quinoa in a pot and bring to a boil.  Reduce heat to low and cook covered for 10 minutes.  Turn stove off and let quinoa sit till cool.  Place all of the chopped herbs and vegetables in a bowl.  Add cooled quinoa and toss to mix.  Combine the oil, lemon juice and salt in a separate bowl.  Add to quinoa mixture and mix well.  chill before serving. 

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Jonathan eating Tabouli

Since Jonathan thinks he's alergic to any form of salad I feel today's greatest success was the fact that he ate a whole bowl full and asked for more.  I'll make a healthy eater out of him yet!

When life gives you lemons...make chicken salad

Okay, so things don't always turn out the way you planned.  Take this week for instance.  One of the things I really enjoy at work is our occasional "Iron Chef" competitions.  The "trophy" is a chef's apron that is signed by each consecutive winner.  I was the third signature on this illustrious award a couple years ago with BLT Cheesecake with Lemon Aioli.  The secret ingredient for the competition was cream cheese.  I simply went to one of my favorite recipe sites, typed in cream cheese.  I then went to the option to add another ingredient and choose bacon.  Lets face it, bacon makes everything good!  The recipe that came up is one from Emeril Lagasse and BAM, it was a winner!  If you're gluten free simply substitute gluten free crackers.  If you're looking for a great recipe here's the link http://www.foodnetwork.com/recipes/emeril-lagasse/blt-cheesecake-with-lemon-aioli-recipe/index.html, however I digress. 

This week the competition was centered around chicken.  Those who have followed a few of my links may have found my simply good chicken recipe.  It was the beginning of my very first post.  It's the easiest chicken ever and is fantastic.  So, Thursday morning I awoke at 4am to clean, rub and cook a chicken.  My most amazing husband, Steve even offered to get up with me and help.  He does a much better job of cleaning and dressing a chicken than I do.  Steve even cuts the wing tips off. 

The chicken cooked from 4-7am till it was time for me to leave for work.  I dropped my son off at school and continued on with my chicken in the crock pot and the crock pot in a cardboard box.  This is to prevent the amateurish mistake of having said crock pot turn over in the car and spill it's contents on the carpet.  It's very hard to get sweet and sour meatball sauce out of car carpet...long story.  Once at work I walk the miles and miles, well it seemed like it, to the building from the parking garage.  You would think putting everything else I had to carry in the box with the chicken would be a good idea.  Not if your water bottle leaks and has room to turn over in, did I mention, cardboard box.  With water dripping out of the now weakening box, I finally made it to the building only to find out that the room we are holding the competition is on the complete opposite side of the complex.  Oh my aching arms!  Once inside I see that there are other entries already on display so I add my crock pot to the counter and plug it in.  If you've looked at the chicken recipe from the first post you have seen that it needs to cook for 5 hours.  No problem, the competition doesn't start till 11am.  No problem that is if you have power going to the crock pot.  You see, when you plug too many crock pots and a microwave into the same outlet, you are likely to blow a fuse and nothing gets cooked. 

Oh well, so I withdrew my chicken from the competition.  No need to poison anyone with under cooked chicken.  I moved the chicken to another room and continued cooking.  Once I was home for the evening I pulled the cooked chicken off the bones and stored it in the refrigerator to make chicken salad.  If life gives you lemons, make lemonade.  If it gives you extra chicken make chicken salad.  My mother-in-law even had a recipe she had been wanting to try.  It looked good but looks can be deceiving.  Don't get me wrong, this is good chicken salad but it's not great chicken salad.  I'm going to list it below but I'm going to also list the one I should have made.  You see said mother-in-law has made the great chicken salad several times and it is delicious.  I had good chicken salad for lunch today and it is good but it's not the lemonade from lemons that I was hoping for.  So, if in the future, life gives you too much chicken, I suggest you do as I say and not as I did and make the great chicken salad instead of the good one.  Or try them both.  You may like the other one better. 

Good Chicken Salad (from A Decade of Cooking, The Costco Way-a free publication)
1 pound cooked chicken breast, cubed (I used some dark meat too)
2 Granny Smith apples, cored and chopped
1 cup celery, peeled and chopped (peeled!  Who are you kidding!  Just chop it!)
1/2 cup scallions, chopped
2 tablespoons fresh flat-leaf parsley, chopped
1/4 cup light dairy sour cream (we don't use light)
1/4 cup red wine vinegar (I think this is why I don't like this recipe as well.  You could try a lighter vinegar)
3 tablespoons mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts, toasted (3 min in the microwave on a paper towel does the trick)
1 cup red grapes halved (seeded if they have seeds)
6 cups mixed salad greens, torn (optional)

Mix all ingredients except salad greens in a large bowl and toss.  Place salad greens on serving plates if you're using it.  Top with chicken salad.  I just put the chicken salad in a bowl and enjoyed for lunch with an open face sandwich.    Reminder: this is good chicken salad but keep reading...






Great Chicken Salad (also known as Fruity Chicken Salad)
1/2 cup mayonnaise
1 tsp curry powder

2 cups diced cooked chicken

1 red apple, diced

1 cup green seedless grapes, halved

1 stalk celery, chopped

Toss all ingredients and serve as a salad or on a sandwich.  May be served over a bed of lettuce. 

So not every recipe we try is a success.  If this happens to you, brush it off and try again.  Coming soon...gluten free vegan bread, gluten free vegan grilled cheese sandwich, tabouli and a challenge to find a good if not great gluten free tortilla.

 

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Living With Donuts...YUM!!!

Suzanne is a very dear friend!  She was already living gluten free when we met.  It was she who encouraged me to try a gluten free lifestyle even before I knew I was gluten intolerant.  I owe her so much, including a healthy belly.  When I find it, I'll post the chocolate flourless cake I made for her birthday the year we met.  For the life of me I can't find the recipe I used but I digress.  I recently had lunch with Suzanne and asked her my favorite question "what one thing do you miss most since living gluten free?”  Her answer came so suddenly it made me giggle, "donuts!”  That shouldn't be too hard I thought, that is until Suzanne mentioned that she was now also trying to live vegan.  The donut recipe I wanted to try called for 6 eggs. (Original recipe: http://comfybelly.com/2010/05/coconut-flour-donuts/) Okay, so this is going to take some thought.  First, back to Kathy, my sister-in-law. For those of you who have just tuned in Kathy knows all the secrets of cooking or at least a lot more than I do!  The recipe I found uses coconut flour (gluten free) and eggs (not vegan).  There are several egg substitutes on the market but I have heard that they are not great.  Kathy recommended using flax seed meal as an egg substitute.  Good news, flax seed meal is actually good for you.  Does that mean my donuts are good for you?  Well according to Bob's Red Mill, the brand I used, flax seed meal is a "health-giving digestive aid. They are also high in fiber and are powerful natural cholesterol controllers".  They are also a good source of Omega 3 Fatty Acids.  Sounds healthy to me!  

Coconut Donuts (gluten free AND vegan)

1/2 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
6 tablespoons flax seed meal
1 cup plus 2 tablespoons water
1/2 cup sugar (or sweetener of your choice)
1 tablespoon vanilla
1/2 cup melted coconut oil

Preheat oven to 350 degrees.  Combine flax seed meal with water and set aside for 2 minutes.  In the bowl of a mixer place all dry ingredients.  Blend for a few moments to incorporate.  Add all wet ingredients and blend till combined.  Scrape sides of bowl once or twice.  Shape a handful of the dough into a small log and gently place in a donut baker.   Bake for 20 minutes in 350 degree oven.

Donut baker tips: I suspect you could just put them in a circle and bake on a flat cookie sheet as it seems to keep its shape fairly well.  My baker makes 6 donuts at a time.  I filled it almost to the top for the first 6 and just split the dough between 2 for the final 2 donuts.  The last two came out just fine so I think I'll divide the dough into 6 and make each a little bigger next time.  With the coconut oil in the dough the baker required no oiling. 

To glaze or not to glaze?  Glaze of course!  While the first 6 donuts were baking my son pinched a little dough out of the bowl and tasted it.  After declaring it delicious, my mother-in-law and I had to try it too.  Mom declared that it tasted like the middle of a mounds bar.  Oooh, chocolate glaze! 

Chocolate glaze (gluten free and vegan)
6 oz. semi-sweet chocolate
1 tablespoon coconut oil
6 tablespoons rice milk (or whatever you use)
Coconut (optional)

Melt chocolate and oil in the top of a double boiler.  Add the milk a little at a time whisking the mixture after each addition.  Stop when the glaze is the consistency you like.  I stopped when it was still fudgy looking and spread it on the donuts with a spoon.  Sprinkle with coconut if desired.  Refrigerate till glaze is set.  Freeze if not eating in one day.

Glazing tips:  The chocolate glaze is very rich so you may want a glass of milk or a cup of coffee nearby.  I will also try this recipe with a vanilla glaze with the coconut sprinkled on top.  Do NOT try and dip these donuts in the glaze unless you first freeze them.  They are too delicate right out of the oven.  I tried to dip one and it fell apart and my poor son had to eat that one with a spoon.  Man, I wish I had thought to take a picture of that! 

Crustless Quiche with Spinach, Feta and Cheddar

The inspiration for this post began with a wine tasting with our friends Lou and Cindy at the local BevMo. We all enjoyed the Canals & Nubiola Cava sparkling wine (http://www.canalsnubiola.com/eng/index.htm).  Between us we came home with 6 bottles.  The gentleman pouring our wines mentioned that he was taking home a bottle to enjoy with breakfast the next morning.  Great idea!  Since I love to entertain, I invited Cindy and Lou to join us for brunch.  I pulled out an old favorite cookbook, The Frugal Gourmet, combined three recipes and modified for gluten free.  Here is what I came up with.  Since it was two days before Valentines day I decided to add the red touches and my little cherub.

Crustless Quiche with Spinach, Feta and Cheddar

1 stick of butter
1 large onion diced
10 eggs
1/2 cup all purpose flour blend (I used Pamela's Baking & Pancake Mix)  http://www.pamelasproducts.com/category/Baking_Mixes/170.aspx
1 tsp baking powder
1/4 tsp salt
1 pkg frozen spinach thawed (squeeze the spinach in a tea towel to remove moisture)
1 pound cottage cheese
6 oz feta cheese
10 oz sharp cheddar cheese

Preheat the oven to 400 degrees.  Melt the butter and saute the onions till translucent.  While onions are cooking, whip the eggs in a large mixing bowl.  Add the flour blend, baking powder, salt, spinach, cottage cheese, feta cheese and approximately 2/3 of the cheddar cheese.  Just save enough cheddar cheese to sprinkle on top.  Stir in the onions and butter. 

Place the mixture in a greased 9 x 13 inch baking dish.  Top with the reserved cheese.  Bake at 400 degrees for 15 minutes.  Turn the oven down to 350 degrees and continue baking 35 - 40 minutes.  The top should be lightly browned. 

Cool slightly and cut into squares for serving. 

* I have made this recipe many times and it is always different.  I have used Monterey Jack, Swiss, Cheddar and Feta cheese.  The vegetable I use simply depends on what I have on hand.  I have used zucchini, broccoli and spinach and even topped the whole thing with sliced tomatoes a few times.