tag:blogger.com,1999:blog-81603389148166013662024-03-14T10:00:15.295-06:00Glad to be Gluten FreeJuliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-8160338914816601366.post-34136615949513171792024-02-01T12:56:00.003-07:002024-02-01T12:56:30.640-07:00Loaded Cauliflower<p> • 2 heads of cauliflower cut into bite size pieces</p><p>• 1.5 packages of bacon, cooked crisp and crumbled</p><p>• 1 bunch of scallions, green parts sliced thinly</p><p>• 3/4 c mayonnaise</p><p>• 1/2 c (ish) of milk of your choice <br /></p><p>• 3 c of mild cheese of your choice (I use Manchego because it's sheep and I can't have cow dairy anymore)</p><p>• 1 c of sharp cheese of your choice, I use Pecorino Romano because it's sheep)</p><p>• 1/2 t (ish) of pepper</p><p>• I don't add salt as the Romano cheese and bacon are very salty on their own.<br /></p><p><b>Directions:</b></p><p>Preheat oven to 425º</p><p>In a large pot boil or steam cauliflower until tender, drain</p><p>In a small bowl mix: mayo, 1/2 of the crumbled bacon, half the scallions, 1.5 cups of mild cheese. You will notice that this will be pretty thick. Use the milk to thin it out as you will be mixing the cauliflower in, so eyeball it to something that will mix easily!</p><p>Pour the mixture into a 9x13" pan and add cauliflower. Mix until the cauliflower is coated. </p><p>Cover with the remaining 1.5 cups of mild cheese and the 1 cup of sharp cheese. </p><p>Top with the second half of the bacon crumbles.</p><p>Bake for 15-20 minutes until the cheese is melted.</p><p>Top with the second half of scallions and enjoy!<br /></p>Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-79439493313847160052014-01-21T13:23:00.002-07:002014-01-21T13:23:42.360-07:00Chicken Stock<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8uiNytVbXj-KhRuiida3OgzYT1Bhue5clA8DHj_m7kUKD9FSqb50iesze7K2zglrUqoE5fe5FaftH7B0PWRIIHAAz-k7dt5mol01snsqDHMR0Yl7G9BPyrYlSLnQ4AgZjDj6LiYy1ybV/s1600/ChickenStock.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8uiNytVbXj-KhRuiida3OgzYT1Bhue5clA8DHj_m7kUKD9FSqb50iesze7K2zglrUqoE5fe5FaftH7B0PWRIIHAAz-k7dt5mol01snsqDHMR0Yl7G9BPyrYlSLnQ4AgZjDj6LiYy1ybV/s1600/ChickenStock.jpg" height="400" width="285" /></a></div>
It seems Weight Watchers has two thoughts on this, either 0 PointsPlus or 1 point per cup. I'm going with 0 because it's just too good for you. I have a few issues with the way they do things. A diet Coke is 0 and a healthy fat avocado is 8 POINTS?? Really? There have been studies that show that fake sugar stimulates your appetite and reduces your good bacteria by 50%-ugh. I do a modified version. They say all fruits and veggies are "free" and I include avocados in that list. I don't do low fat and I do use coconut oil. It's all good and it still works :-)<br />
<br />
So, onto the recipe!<br />
<br />
I have a HUGE stockpot--16-20 quarts maybe? I bought it at Wal-Mart and it doesn't say how big it is because it was cheap but I love it anyway.<br />
<br />
3 (5 lb-ish) whole chickens, or whatever inexpensive parts you like. If you can, at least buy chicken that didn't have antibiotics. I bought 2 whole chickens and 5 lbs of leg quarters.<br />
3 large onions, washed, root cut off, unpeeled and quartered<br />
6 carrots, washed, unpeeled and halved<br />
4 stalks celery with leaves, washed and cut into thirds<br />
4 parsnips, washed, unpeeled and cut in half<br />
20 sprigs of fresh parsley<br />
15 sprigs of fresh thyme<br />
20 sprigs of fresh dill<br />
1 head of garlic, root cut off, unpeeled and cut in half crosswise<br />
2 T kosher salt<br />
2 t whole black peppercorns<br />
<br />
If you have more carrots, or less celery stalks, or bought a box of fresh thyme that has double that amount, don't worry about it--it all turns out just fine!<br />
<br />
Place the chickens, veggies, herbs, etc in the pot. Add 7 quarts of water and bring to a boil then lower to a simmer. Set the timer for 1.5 hours. Take out 2 chickens or 2/3 of the chicken parts you put in the pot and take all the meat off, return carcasses to pot and set timer for another 2.5 hours. Let the chicken meat you just pulled off cool and put in whatever size bags you'd like and freeze. I had two freezer bags with about a pound of chicken each. One bag I'll use in chicken stew. The other...don't know yet.<br />
<br />
The goal is to simmer for 4 hours total. Strain the entire contents of the pot through a fine mesh strainer (mine looks like a big bowl covered in stainless mesh) and discard all the solids. You may be tempted to keep the meat but I can tell you from experience--there is NO flavor left, it's all in the stock. Fill your containers however you'd like. I use quart glass canning jars and a funnel to pour the stock in. Freeze, make sure there is about an inch of headroom in the jar as the stock expands a bit when frozen. Before you use it skim off the fat.<br />
<br />
This recipe makes about 7 quarts (28 cups) of stock or GOLD as I like to call it. It is delicious and is NOTHING like the water they call stock at the grocery stores!<br />
<br />
<span style="font-size: x-small;">Adapted from an Ina Garten recipe. </span><br />
<br />
<br />Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-85992559719039025382014-01-13T12:41:00.001-07:002014-01-13T12:44:01.930-07:00Sweet and Sour Chicken (the non-breaded kind)<div class="separator" style="clear: both; text-align: center;">
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Weight Watchers PointsPlus--<b><i>10 points/serving</i></b><br />
(Points for each ingredient in parenthesis below)<br />
<br />
1 1/2 cups uncooked rice, I like Jasmine rice (You will have leftover rice, 20 points for rice used in this recipe) (20)<br />
<br />
1 T cornstarch (1)<br />
1/4 cup sugar (4)<br />
1/4 cup gluten free soy sauce (0)<br />
1/4 cup white vinegar (0)<br />
1 T coconut oil (3)<br />
1 1/4 lbs boneless, skinless chicken breast, cut into 1 inch pieces (20)<br />
2 bell peppers (any color), seeded and chopped into 1 inch pieces (0)<br />
1/2 lb snow peas, sliced in half (0)<br />
5 scallions, thinly sliced (0)<br />
2 inch piece of fresh ginger, peeled and minced (0)<br />
4 garlic cloves, minced (0)<br />
<br />
28 points total divided by 5 servings=5.6 points rounded up.<br />
6 points per 1 cup serving of chicken mixture and 4 points per 3/4 cup rice. <b><i>10 points/serving.</i></b><br />
<br />
Chop mince chop mince! and set aside in 2 bowls. <br />
-Chicken and bell peppers in one bowl.<br />
-Snow peas, scallions, ginger, and garlic in another bowl<br />
<br />
Cook rice according to package instructions. <br />
<br />
In a small bowl or measuring cup, whisk together cornstarch, sugar, gluten free soy sauce, and vinegar and set aside.<br />
<br />
In a large skillet or wok, heat coconut oil over high. Add chicken and bell peppers and cook, stirring frequently, until peppers begin to soften, about 5 minutes. Add snow peas, scallions, ginger, and garlic, stirring frequently, until chicken is cooked through and veggies are tender, about 4 minutes.<br />
<br />
Whisk soy sauce mixture again and add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat.<br />
<br />
Fluff rice with a fork. Serve over rice.<br />
<br />
Serves 5Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-46383367267769446352014-01-07T13:09:00.001-07:002014-01-07T13:09:51.254-07:00Grandma's Potato Soup<div class="separator" style="clear: both; text-align: center;">
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My Grandma, Wilmetta, used to make this and when I was a teenager I asked her for the recipe. It was so simple, and even with my additions it's still simple. I think my Grandma made it to see her teenage grandkids ;-) We couldn't stay away if she was cooking. My own tradition is to make it at the first snow and, of course, any time I think of my Grandma.<br />
<br />
Now that I know it's so light on points, I'll be making it more often!<br />
<br />
Weight Watchers PointsPlus--4pts/1 cup serving<br />
(Points for each ingredient in parenthesis below)<br />
<br />
3 lbs potatoes, 48 oz, chopped into 1/2" cubes (24)<br />
4 cups milk, I use goat milk (16)<br />
32 oz box of chicken stock, or 32 oz of water (0) <br />
10 celery stalks, thinly sliced (0)<br />
1-2 T garlic, minced (0)<br />
1 onion, chopped (0)<br />
1 T salt (0)<br />
4 t pepper (0)<br />
4 oz finely shredded cheese (I use a sheep cheese called Lamb Chopper) (12)<br />
1/4 cup gluten free flour (Currently I use Pamela's or King Arthur) (4) <br />
3 T of the bacon grease (12) <br />
<br />
Total points value of potato soup without the bacon on top=68 points. This recipe makes 16 cups. 68 divided by 16 is 4.25 points. <b><i>4 points/1 cup serving.</i></b> <br />
<br />
8 slices bacon (12) (For why this isn't added to the above points, read bottom of recipe.)<br />
<br />
Pour the chicken stock into a small stockpot. Peel and chop potatoes and put in pot and bring to boil. Turn down to a slow boil and cook for 15 minutes. (Do NOT drain when done!)<br />
<br />
Thinly slice the celery, set aside in bowl. Chop the onion, set aside. Mince garlic, set aside.<br />
<br />
In a large stockpot on medium high heat fry the bacon however you'd like--I like to chop it up and fry it. It seems to take less time and I don't have to try to crumble it afterwards. Remove with slotted spoon to a paper towel. Leave 3 T of the bacon grease in the pan.<br />
<br />
On medium high heat saute celery and onion in the 3 T bacon grease, about 10 minutes. Add garlic and saute for another minute. Lower heat to medium and pour in the 4 cups of milk. Stir occasionally until the mixture begins to simmer.<br />
<br />
Add potatoes with the stock they cooked in, just pour the whole stockpot into the larger pot. <br />
<br />
Finely shred the 4 oz of cheese.<br />
<br />
Put gluten free flour into a jar with a screw top or a small rubbermaid container. Add about a 1/2 cup to a cup of HOT water and shake until no lumps are left. Slowly pour into potato soup and stir until incorporated.<br />
<br />
Add shredded cheese, salt and pepper. Stir, stir, stir so nothing sticks to bottom and cheese melts into soup. Turn down to low. Make a salad :-) I add this because it's something I'm trying to remember myself! Make some toast or warm some bread--I like the crunch of toast with soup. <br />
<br />
I make this for my family of four so I divide the bacon crumbles into
four piles and sprinkle it on top. I don't like to add the bacon to the
soup because it gets squishy in the leftovers. Depending on how many people you are serving, you may want to make more bacon or just use it as a garnish instead. In my recipe it's 2 slices of bacon per person=2 points each.<br />
<br />Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-10786475325345016012014-01-05T23:03:00.001-07:002014-02-03T21:19:59.448-07:00Roasted Red Pepper PastaWeight Watchers PointPlus--7 pts/serving<br />
(Points in parenthesis) <br />
<br />
Yummy, fast, easy, and my kids love it! <br />
<br />
12 oz of quinoa/corn pasta (currently my favorite, nice tooth, doesn't fall apart) (30)<br />
1 T butter or coconut oil (3)<br />
1/2 large onion, finely diced (0)<br />
3 cloves garlic, minced (0)<br />
1-2 jars (One 15 oz or two 12 oz) roasted red peppers in water, drained and roughly chopped (0)<br />
1 cup chicken broth (0)<br />
1/2 t salt (0)<br />
1/2 t pepper (0)<br />
8 oz cooked chicken, chopped (8)<br />
1/2 cup whole milk, I use goat (2)<br />
3 oz (1/2 cup) favorite cheese, grated, I use Lamb Chopper (12)<br />
Parsley, minced (0)<br />
Basil, chopped (0)<br />
1/2 cup toasted pine nuts (0--I don't count nuts)<br />
<br />
55 points total divided by 8 servings=6.8<br />
<b><i>7 points/1 cup serving </i></b><br />
<br />
In a large skillet over medium high heat melt 2 T butter. Add onions and saute until they began to soften. Add minced garlic and saute for 1 minute. Add the chopped red peppers and cook for a few minutes, until hot.<br />
<br />
Toast the pine nuts by tossing them in a skillet (no oil) until golden brown.<br />
<br />
Remove the skillet from heat. Pour the contents of the skillet into a blender or food processor. Puree the mixture until blended.<br />
<br />
Pour the puree back into the skillet, medium heat. Add 1 cup broth, 1/2 t salt, and1/2 t pepper and stir until heated. Add milk and stir. Taste and add salt and pepper if you need to. <span style="background-color: rgba(255, 255, 255, 0);">Add cooked chicken. </span>Keep on simmer..<br />
<br />
Make the pasta according to the package directions. Drain and add to the skillet. Add cheese, parsley, basil, toasted pine nuts and stir.<br />
<br />
Serve in bowls with a sprinkling of cheese and parsley on top.<br />
<br />
<span style="font-size: x-small;">Adapted from a Ree Drummond recipe.</span>Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com1tag:blogger.com,1999:blog-8160338914816601366.post-84157731043868917252014-01-05T22:34:00.000-07:002014-01-05T22:34:05.915-07:00Weight Watchers!On January 2, 2014 I joined Weight Watchers. I did it back in 2003/2004 and lost 35 lbs. I kept it off until about 2 years ago. Over that 2 years I gained almost 15 lbs back--gack. So, I'm back. I'm slowly converting my recipes (and digging out old ones) to the Weight Watchers PointsPlus system. There are a few things that I probably just won't be making too often anymore. I converted a wonderful potato salad recipe and found that a half a cup was 10 points--yikes, that's a ton for a side dish! Maybe for a special occasion. But most things I've been making are turning out just fine, like the rich <a href="http://glad2bglutenfree.blogspot.com/2014/01/beef-bourguignon-weight-watchers.html">Beef Bourguignon</a> recipe I posted earlier--wow, yummy! Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-75965849119009687842014-01-05T22:17:00.001-07:002014-01-05T22:23:46.248-07:00Beef Bourguignon<span style="font-family: inherit;"><span style="font-size: small;">Weight Watchers PointPlus--12 pts/serving</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">(Points in parenthesis) </span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: small;">1.5 lbs chuck roast, trimmed of all hard fat, about 1.25 lbs, cubed (20)</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">4 slices bacon, roughly chopped (4)</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">2 medium onions, chopped (0)</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">2 T garlic, minced </span><span style="font-size: small;"><span style="font-size: small;">(0)</span> </span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">10 carrots, scrubbed, ends trimmed, cut into 2" pieces (0)</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">2 cups baby bella mushrooms, stems removed, sliced 1/4" </span><span style="font-size: small;"><span style="font-size: small;">(0)</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1 cup Italian parsley, roughly chopped </span><span style="font-size: small;"><span style="font-size: small;">(0)</span> </span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1 t. fresh thyme, minced or 1/2 t. dry </span><span style="font-size: small;"><span style="font-size: small;">(0)</span> </span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">2 t. salt </span><span style="font-size: small;"><span style="font-size: small;">(0)</span> </span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">2 t. pepper </span><span style="font-size: small;"><span style="font-size: small;">(0)</span></span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><i>Follow directions above and set it all aside in bowls </i></span><br />
<div class="column">
<span style="font-family: inherit;">2 T safflower oil (8)</span></div>
<div class="column">
<span style="font-family: inherit;"><span style="font-size: small;">1 T tomato paste (1)</span></span></div>
<div class="column">
<span style="font-family: inherit;"><span style="font-size: small;">1 box, 32 oz (4 cups) beef stock (0)</span></span></div>
<div class="column">
<span style="font-family: inherit;"><span style="font-size: small;">15 oz of nice Pinot Noir (12)</span></span></div>
<div class="column">
<span style="font-family: inherit;"><span style="font-size: small;">1/8 cup gluten free flour (I used King Arthur) (2)</span></span></div>
<div class="column">
<span style="font-family: inherit;"><span style="font-size: small;">1/8 cup <span style="font-style: oblique;">room temperature </span>butter (I used goat butter) (6)</span></span></div>
<div class="column">
<span style="font-family: inherit;">53 total points divided by 8=6.625 points, so <i><b>7 points per 1 cup serving</b></i></span></div>
<div class="column">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span><span style="font-size: small;">I found a 9 oz box of gluten free egg noodles by Jovial </span>(x 2 if you are serving 8<span style="font-size: small;">). </span><span style="font-size: small;">4 servings per box=<b><i>5 points per 1 cup serving</i></b></span></span></div>
<div class="column">
<br />
<span style="font-family: inherit;">Prep everything and set aside. Heat a large, heavy dutch oven on medium high. Pour 2 T oil in
pan and let it get hot. Cook bacon until it's crispy, remove with a slotted spoon. Pat beef cubes
dry, sprinkle with salt and pepper and place in dutch oven, turn until all sides are browned,
remove with slotted spoon. </span></div>
<div class="layoutArea">
<div class="column">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="font-size: small;">Cook onions and mushrooms, until onions are lightly browned, about 10 minutes. add carrots.
Add 2 T. garlic and sauté for 1 minute. Add 1 T. tomato paste and sauté for 1 minute. </span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="font-size: small;">Return bacon and beef to pot, pour in the wine and the box of beef stock. Add 1 t. of thyme, 1
cup of parsley, 2 t. salt and 2 t. pepper. Stir and bring to simmer. Turn the heat down to low and
let it simmer for 2 hours, stirring occasionally. </span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="font-size: small;">Toward the end of the 2 hours, make a salad to go along with this heavy meal! :-)
Get the water going for the pasta. </span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="font-size: small;">After 2 hours, place softened butter in a small dish and add flour. Mix together with a fork and
swirl into dutch oven. Cook another 5 minutes. </span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="font-size: small;">Make pasta. Serve a cup of pasta with a cup of beef bourguignon on top. </span></span><br />
<span style="font-family: inherit;"><br /></span></div>
</div>
<span style="font-family: inherit;"><span style="font-size: small;">
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<div class="column">
<span style="font-family: inherit;"><span style="font-size: small;">Instead of egg noodles (1 cup=5 points) you can substitute mashed potatoes (1 cup=6 points) or rice (1 cup=5
points)
</span></span></div>
</div>
</div>
</div>
Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-34157320358550385372013-12-06T22:27:00.000-07:002014-02-27T19:19:22.371-07:00German Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<b>German Chocolate Cupcakes</b><br />
<br />
These are the best cupcakes I've made all week (Wednesday was Chocolate Cupcakes with Chocolate Frosting AND Cream Cheese Frosting and Thursday was Carrot Cake Cupcakes with Cream Cheese Frosting).<br />
<br />
This has a few steps but it's worth it!<br />
<b><br />King Arthur Flour Gluten Free Chocolate Cake Mix. </b><br />
Follow the directions. It's easy and you end up with 24 cupcakes that the gluten folks won't be able to tell are gluten free.<br />
<br />
Halfway (11 minutes) through the baking time (22 minutes total works in my oven) turn the cupcake tins around 180 degrees so they bake evenly. Once the cupcakes come out of the oven, let them cool for 10 minutes in the pan and then take them out and put them on a cooling rack.<br />
<br />
<b>Chocolate Cream Cheese Frosting</b><br />
<br />
Pamela's Dark Chocolate Frosting Mix and make Chocolate Cream Cheese Frosting:<br />
<br />
1 bag of frosting mix (which is just sugar, cocoa, vanilla powder)<br />
2 T butter, room temperature<br />
8 oz block of cream cheese, softened<br />
A few tablespoons of water in a cup nearby<br />
<br />
Allow butter and cream cheese to soften. Mix together with a hand or stand mixer on medium speed. Add the frosting mix and a bit of water. Continue to add water until the frosting is smooth and you have the right consistency. I think a little stiffer is better, that way when it's piped onto the cupcake it holds its shape.<br />
<br />
Using whatever tip you like create a pretty barrier for the coconut pecan frosting by piping the chocolate cream cheese frosting around the edge of the cupcake.<br />
<br />
<b>Coconut Pecan Frosting</b><br />
<br />
1 cup evaporated milk (not skim)<br />
4 egg yolks<br />
1 cup packed light brown sugar<br />
1/2 cup salted butter (2 sticks)<br />
1 t vanilla<br />
2 cups sweetened shredded coconut<br />
1.5 cups chopped pecans (I bought chopped but chopped them a little finer)<br />
<br />
In a medium pan melt the butter and then add the evaporated milk and brown sugar. Whisk the egg yolks in a small bowl and then temper them with a little of the butter mixture.<br />
<br />
Tempering: Once the egg yolks are whisked take a tablespoon of the hot butter mixture and whisk quickly into the eggs. Repeat this process with 8 tablespoons of hot butter mixture and then pour the eggs into the butter mix. This keeps you from having to strain this mixture through a fine mesh strainer (at best) or from having scrambled eggs (at worst).<br />
<br />
Cook mixture over medium heat, stirring constantly until thickened--anywhere between 5 and 15 minutes. Mixture should almost come to a boil and when you swipe a rubber spatula along the bottom of the pan you should see the pan for a second. <br />
<br />
Remove from stove and stir in vanilla. Stir in coconut and pecans. Allow frosting to come to room temperature.<br />
<br />
Scoop 1-2 tablespoons onto tops of cupcakes. <br />
<br />
Sprinkle a little coarsely ground salt on top and you're done!<br />
<br />
Or just call me and I'll make you some :-)<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiTCDqkHpbi4Vkqn_DCx1_hkWLTlesFb2ZR9nLWXW7J5db1WT11wsUqo6lN4ZNTnVOArJrTFkIq08aMcwzeEbU2fZZXU-j1nLyfoyWsOChxp3ChSmmJUxzD3bsLiIFPJ_U64AbNXNdwwJ/s1600/GermanChocFrosting.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiTCDqkHpbi4Vkqn_DCx1_hkWLTlesFb2ZR9nLWXW7J5db1WT11wsUqo6lN4ZNTnVOArJrTFkIq08aMcwzeEbU2fZZXU-j1nLyfoyWsOChxp3ChSmmJUxzD3bsLiIFPJ_U64AbNXNdwwJ/s1600/GermanChocFrosting.jpg" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What to do with leftover coconut pecan frosting? Ha, as if there's an option!</td></tr>
</tbody></table>
Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-32482942529439291352011-08-05T10:56:00.002-06:002011-08-05T11:00:47.598-06:00Grilled Lamb Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGO8HaT8TUQeVLDgMX1gX4YfvbC1rQQJsDRTOVEIzPXIKCK6C4MRkcUpVmJW2PzdHSqVU-MEFETJOSc6NMooa9bOUOkZQ3HVbPQYsaDZ-_v82JGsWC5687vNX8g7-5eyKHvbCjS4DubVcH/s1600/grilled_lamb_chops_med.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGO8HaT8TUQeVLDgMX1gX4YfvbC1rQQJsDRTOVEIzPXIKCK6C4MRkcUpVmJW2PzdHSqVU-MEFETJOSc6NMooa9bOUOkZQ3HVbPQYsaDZ-_v82JGsWC5687vNX8g7-5eyKHvbCjS4DubVcH/s200/grilled_lamb_chops_med.jpg" width="200" /></a></div><span style="font-size: large;"><b> Grilled Lamb Chops</b></span><br />
<span style="font-size: x-small;"><i>Adapted from a recipe by Giada De Laurentiis</i></span><br />
<br />
We recently bought a whole lamb from Nancy Penley at <a href="http://www.naturallambcoop.com/">http://www.naturallambcoop.com</a>. Grass fed, all natural, and YUMMY! Also much less expensive than buying the same at Whole Foods. Nancy is in Loveland, CO.<br />
<br />
<br />
Ingredients<br />
<br />
• 2 large garlic cloves, crushed<br />
• 1 tablespoon fresh rosemary leaves<br />
• 1 teaspoon fresh thyme leaves<br />
• 1/8 to 1/4 t. cayenne pepper (depending on your tastes)<br />
• 1 t. coarse sea salt<br />
• 2 tablespoons extra-virgin olive oil<br />
• 6 lamb chops, about 3/4-inch thick<br />
<br />
Directions<br />
<br />
In a small, cup sized food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. <br />
<br />
Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.<br />
<br />
Heat 2 T canola oil in a pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.<br />
<br />
Plate and cover with aluminum foil if you want the chops to continue cooking a little longer so they are just pink on the inside and not bloody (I'm not a big fan of bloody, gives me the willies!)<br />
<br />
I made a box of gluten free parmesan risotto and swiss chard from our garden to go along with the chops.Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-35844749068674357742011-07-21T10:36:00.001-06:002014-01-05T22:22:04.816-07:00Chicken and Dumplings<b>Chicken Stew Ingredients:</b><br />
• 1 (5-pound) roasting chicken<br />
• 1 large yellow onion, unpeeled and quartered<br />
• 2 carrots, unpeeled and halved<br />
• 2 stalks celery with leaves, cut into thirds<br />
• 1 large parsnip, unpeeled and cut in half, optional<br />
• 8 sprigs fresh parsley<br />
• 5 sprigs fresh thyme<br />
• 5 sprigs fresh dill<br />
• 1 head garlic, unpeeled and cut in 1/2 crosswise<br />
• 1 tablespoons kosher salt<br />
• 1 teaspoons whole black peppercorns<br />
Plus:<br />
3 carrots<br />
3 celery<br />
5 potatoes<br />
<br />
<b>Directions:</b><br />
• Place the chicken, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16-quart stockpot. Add 3 quarts of water and bring to a boil. Simmer, uncovered, for 1-1.5 hours. Strain the entire contents of the pot through a wire mesh colander, save the chicken and discard the rest of the solids. <br />
• Take all the meat off the chicken, cut up into bite sized pieces and put all or most of the chicken back into stock. Simmer on med-low.<br />
• Into the stew: <br />
-Peel and slice 3 carrots<br />
-Slice 3 stalks of celery<br />
-5 potatoes, peel and cut into cubes<br />
• Simmer 10 minutes, then start dumplings.<br />
<br />
<b>Dumpling Ingredients:</b><br />
4 cups Pamela's Baking & Pancake Mix<br />
1/2 tsp dried thyme (or 1/2 T fresh)<br />
1 tsp dried parsley (or 1 T fresh)<br />
dash of ground nutmeg<br />
1 tsp salt<br />
1 1/3 cups milk<br />
<br />
<b>Directions:</b><br />
Combine dry ingredients then slowly add milk and mix lightly. Drop by heaping spoonfuls into boiling stew. Cover and cook until dough is cooked through. About 10-15 minutes.Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-27955081607051044912011-07-19T19:02:00.000-06:002011-07-19T19:02:28.049-06:00Mashed Sweet Potatoes4 lbs sweet potatoes (garnet yams actually) cut in half lengthwise and half again--slice 1/4 in thick<br />
2 t. sugar<br />
1 t. salt<br />
1/2 t. ground pepper<br />
8 T goat butter<br />
1/4 c whole goat milk (this is exact, don't eyeball it because it will be way too much--I just made this mistake!)<br />
<br />
Stir, cover, low heat, 35 minutes, stirring occasionally<br />
<br />
2 T whole goat milk (or cream if you can find it) and mash<br />
<br />
<a href="http://glad2bglutenfree.blogspot.com/2011/07/pan-fried-pork-chops-with-mashed-sweet.html">Great with Pan Fried Pork Chops</a>Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-5760211775774435622011-07-19T18:55:00.001-06:002011-07-19T19:03:58.293-06:00Pan Fried Pork Chops with Mashed Sweet Potatoes4 boneless pork chops (about 3/4" thick)<br />
3 slices nitrate free bacon<br />
1 t. garlic powder<br />
1/2 t. paprika<br />
1/2 t. salt<br />
1/2 t. ground pepper<br />
1/4 t. cayenne pepper<br />
1/2 c gluten free flour<br />
<br />
Dredge pork chops<br />
<br />
Let sit on plate for 10 minutes<br />
<br />
Cook 3 slices of bacon--eat the bacon! :-)<br />
<br />
Add 1/2 cup vegetable oil to bacon fat, heat over medium high<br />
<br />
Dredge pork chops and pack on the flour<br />
<br />
Look for wisps of smoke from oil<br />
<br />
Cook 3-4 minutes per side.<br />
<br />
Serve with <a href="http://glad2bglutenfree.blogspot.com/2011/07/mashed-sweet-potatoes.html">Mashed Sweet Potatoes</a> and a veggie.Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-57825938036070251012011-07-19T18:40:00.000-06:002011-07-19T18:40:02.429-06:00Pasta with Chicken, Goat Cheese, and Roasted Asparagus<div class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient first"> 2 bunches asparagus (2 pounds total), tough ends removed</li>
<li class="ingredient first">OR roasted zucchini is good too! </li>
<li class="ingredient"> 4 tablespoons goat butter, cut into small pieces</li>
<li class="ingredient"> 12 ounces gluten free cavatappi or other short pasta</li>
<li class="ingredient"> 1 small log soft goat cheese (5 ounces), crumbled</li>
<li class="ingredient last"> 2 to 3 tablespoons snipped fresh chives, for garnish</li>
<li class="ingredient last">2 grilled organic chicken breasts, sliced</li>
</ul></div><div class="recipe-section instructions"> <h2>Directions</h2><div class="item-list"><ol class="content-multigroup-group-steps"><li class="step first"> Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon goat butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths. <br />
<br />
Grill chicken or use left overs.<br />
<br />
</li>
<li class="step"> While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.<br />
</li>
<li class="step last"> In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.<br />
</li>
</ol></div></div>Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-12710112864271359162011-07-19T18:22:00.000-06:002011-07-19T18:22:25.352-06:00Pork Bolognese<div class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient first">Adapted from Everydayfood.com --- I'm always happy when a recipe starts with bacon ;-)</li>
<li class="ingredient first"><br />
</li>
<li class="ingredient first">3 slices nitrate free bacon, finely chopped</li>
<li class="ingredient"> 1 small onion, finely chopped</li>
<li class="ingredient"> 1 medium carrot, finely chopped</li>
<li class="ingredient"> 1 celery stalk, finely chopped</li>
<li class="ingredient"> 1 pound ground pork</li>
<li class="ingredient">1 pound ground bison </li>
<li class="ingredient"> 1/4 cup organic tomato paste</li>
<li class="ingredient"> 1 cup dry white wine</li>
<li class="ingredient"> 1 1/4 cups whole goat milk</li>
<li class="ingredient"> 1 can (28 ounces) tomato sauce</li>
<li class="ingredient"> 2 cups organic chicken broth</li>
<li class="ingredient"> 1 bay leaf</li>
<li class="ingredient"> 5 sprigs fresh thyme, leaves stripped and chopped</li>
<li class="ingredient"> 2.5 t coarse salt </li>
<li class="ingredient">1/2 t ground pepper</li>
<li class="ingredient"> Cooked gluten free penne rigate, for serving</li>
<li class="ingredient last"> Grated hard sheep cheese, for serving</li>
</ul><div class="item-list"><ol class="content-multigroup-group-steps"><li class="step first"> In a large Dutch oven or heavy pot, cook bacon over medium heat until fat is released, 5 minutes. Add onion, carrot, and celery; cook until soft, 6 minutes. Raise heat to medium-high; add pork and cook, breaking up meat with a wooden spoon, until browned, 7 minutes. Add tomato paste; cook until pork is coated, 4 minutes.<br />
</li>
<li class="step last"> Add wine; cook until reduced by three-fourths. Add 1 cup milk; cook until reduced by half. Add tomato sauce, broth, bay leaf, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, 1 hour. Stir in 1/4 cup milk. Serve sauce over pasta, topped with cheese.<br />
</li>
</ol></div></div>Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-71366514517188568582011-04-04T19:42:00.002-06:002011-04-04T19:45:51.209-06:00Sweet and Sour Chicken<h2><span style="font-size: small;"> Serves 4 (as long as two of them are kids-next time I'll make it for 6)</span></h2><h2><span style="font-size: small;"> Ingredients</span></h2><div class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient first"> 1 cup uncooked long-grain white rice</li>
<li class="ingredient"> 1 tablespoon cornstarch</li>
<li class="ingredient"> 1/4 cup sugar</li>
<li class="ingredient"> 1/4 cup GF soy sauce</li>
<li class="ingredient"> 1/4 cup white vinegar</li>
<li class="ingredient"> 1 tablespoon coconut oil</li>
<li class="ingredient"> 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces</li>
<li class="ingredient"> 2 bell peppers (any color), seeded and diced large</li>
<li class="ingredient"> 1/2 pound green beans, trimmed and halved</li>
<li class="ingredient"> 5 scallions, thinly sliced</li>
<li class="ingredient"> 2-inch piece fresh ginger, peeled and minced</li>
<li class="ingredient"> 3 garlic cloves, minced</li>
<li class="ingredient last"> 2 tablespoons roasted peanuts or cashews (optional)</li>
</ul></div><div class="recipe-section instructions"><h2><span style="font-size: small;">Directions</span></h2><div class="item-list"><ol class="content-multigroup-group-steps"><li class="step first"> Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.<br />
</li>
<li class="step"> In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.<br />
</li>
<li class="step last"> Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with nuts if desired.<br />
</li>
</ol></div></div>Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-14225857671521992352010-11-27T07:20:00.000-07:002014-01-05T22:23:15.954-07:00Crustless Pumpkin PieGluten Free Crustless Pumpkin Pie<br />
adapted from the site userealbutter.com<br />
<br />
This was like pumpkin flavored creme brûlée. So rich and yummy! Brad used our creme brûlée ramekins (about 3x5 inch ovals) for this recipe and they worked perfectly.<br />
<br />
The Cinderella Pumpkin or ‘Rouge Vif d’Etampes’ is a beautiful French heirloom pumpkin. It first became available in the U.S. in 1883. It is a dark orange pumpkin with pronounced ribs and is quite flat. Some have likened it to a wheel of cheese.<br />
<br />
Halve (from top to bottom) the pumpkin. Scoop out seeds. Place cut sides down in a rimmed baking sheet with 1/2 in. water. Bake on 325 for about one hour until a knife slides into the pumpkin easily. Cool. Scoop pumpkin flesh into a food processor and pulse until smooth. Freeze whatever you don't use in a ziplock bag.<br />
<br />
15 oz. PURE pumpkin (please don't use canned!)<br />
2 large eggs<br />
1 large egg yolk<br />
1 cup heavy cream<br />
1 T brandy<br />
3/4 cup lightly packed light brown sugar<br />
1 t fresh ginger, grated<br />
1 t freshly ground cinnamon<br />
1/2 t table salt<br />
1/8 t freshly grated nutmeg<br />
1/8 t freshly ground black pepper<br />
pinch of freshly ground cloves<br />
<br />
cream:<br />
1 cup heavy cream<br />
2 T packed light brown sugar<br />
1 t ground ginger (freshly grated is good)<br />
1 t brandy<br />
<br />
Heat oven to 325°F. <br />
<br />
In a large bowl, whisk together the pumpkin, eggs, egg yolk, cream, and brandy. <br />
<br />
In a small bowl, mix together the sugar, ginger, cinnamon, slat, nutmeg, pepper, and cloves. <br />
<br />
Whisk the sugar mixture into the pumpkin mixture. Divide the filling among 6 ramekins. Create a water bath by placing the ramekins in a baking sheet with sides. Place the baking sheet in the oven, fill the baking sheet with water, half way up the sides of the ramekins.<br />
<br />
Bake until center is slightly jiggly and wet, 60-70 minutes. Let the ramekins cool completely on a wire rack and refrigerate for at least 2 hours or up to 2 days. <br />
<br />
Whipped Cream:<br />
<br />
Whip the cream on medium-high speed until soft peaks (2 minutes). <br />
<br />
Add the sugar, ginger, and brandy and continue to whip until medium-firm peaks, about 30 seconds more. Serve with pumpkin pie.<br />
<br />
Makes 6 ramekins.Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-3432343696202422572010-11-26T23:09:00.000-07:002010-11-26T23:09:32.626-07:00Julia's Decadent Rocky Road Ice CreamMy new favorite homemade ice cream!<br />
<br />
I've been making ice cream for about a year now and always use recipes. Last night I tried something new and it was YUMMY. I've made goat milk ice cream (I can't eat cow dairy) and I've made coconut milk ice cream but never mixed them together until last night.<br />
<br />
So here is the recipe for Julia's Decadent Rocky Road Ice Cream!<br />
<br />
Ganache:<br />
1/4 cup milk (soy, cow, goat--rice didn't work well)<br />
2 T real maple syrup<br />
3 oz Chocolove Milk Chocolate bar, broken Into pieces<br />
1 oz semi sweet chocolate chips<br />
1/3 cup cocoa powder<br />
<br />
Bring milk to a gentle boil over medium heat. Take off heat and add maple syrup, chocolate bar, chocolate chips, and cocoa powder, whisk until smooth and let cool.<br />
<br />
Ice cream:<br />
14 oz can of whole coconut milk (don't refrigerate, it turns into a solid)<br />
14 oz whole milk (I use raw goat milk)<br />
1/2 cup agave<br />
1 cup mini marshmallows, or if you're like me, a couple of handfuls, whatever looks about right<br />
<br />
In a medium bowl whisk coconut milk, whole milk, agave. Pour into ice-cream maker, turn on and add chocolate ganache, then follow directions, mine takes 25 minutes until done. Half way through cycle pour in mini marshmallows.<br />
<br />
Top with any or all: more mini marshmallows, chocolate chips, nuts, chocolate syrup, Brad likes raisins too. I've tried adding the nuts to the ice cream maker but after a few days in the freezer the nuts get kind of chewy. You could also make extra chocolate ganache and use it as a topping. Store that in the fridge, microwave some of it for a few seconds and pour it on. Decadent Rocky Road---mmm---happiness :-)Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-7096171885641244512010-11-26T21:55:00.001-07:002014-01-07T13:22:26.169-07:00StuffingStuffing <br />
adapted from Gluten Free Girl and the Chef<br />
<br />
2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled (I used Udi's)<br />
5 large ribs celery, medium diced<br />
1 large yellow onion, finely diced<br />
2 T olive oil <br />
2 T goat butter<br />
2 tablespoons garlic, finely chopped <br />
1 T fresh rosemary, finely chopped, or 1 t. dried<br />
1 T fresh thyme, finely chopped, or 1 t. dried<br />
1 T fresh sage, finely chopped, or 1 t. dried<br />
4 cups chicken stock, preferably homemade<br />
1 egg yolk<br />
1/2 teaspoon salt<br />
1/2 teaspoon pepper<br />
<br />
<br />
Sautee the onion and celery in olive oil and butter on medium heat until they are translucent. <br />
<br />
Add the garlic, rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat. <br />
<br />
Bring the chicken stock to boil on high heat. Place the egg yolk in a small bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the egg to the chicken stock at this. Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.) <br />
<br />
Add the celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with a spoon, to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into an ungreased 9x13 dish (mine is a 10x14) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes.<br />
<br />
Serves 6-8Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-69462081358446328842010-11-26T21:53:00.001-07:002014-01-07T13:22:53.275-07:00Garlic Mashed PotatoesGarlic Mashed Potatoes<br />
<br />
Ingredients:<br />
6 cloves garlic, finely minced<br />
1 t. sugar<br />
4 T goat butter plus 1 stick goat butter (leave out to soften while potatoes boil)<br />
5 lbs Russet potatoes, cut in 1/2 in cubes rinsed well in water and drained<br />
1 3/4 c cold whole goat milk<br />
3/4 t salt<br />
1/2 c to 1 c grated goat or sheep cheese. Goat gouda is really good.<br />
<br />
Melt 4 T goat butter in dutch oven over medium heat. Add minced garlic and 1 t. sugar. Cook until straw colored and sticky 3-4 minutes.<br />
<br />
Pour in 1 3/4 cups cold whole goat milk. Add 3/4 t. salt.<br />
<br />
Pour potatoes in and toss. Turn heat up and watch for a boil. Reduce heat to medium low and simmer potatoes for 25-30 minutes. Toss every few minutes to make sure potatoes cook evenly.<br />
<br />
When potatoes are done, take off heat and add a stick of goat butter. <br />
Add 1/2 c to 1 c of grated goat or sheep cheese if you'd like. Add salt and pepper to taste. Using a masher or a hand held mixer, mix until creamy. Add more goat milk if necessary.Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-18466908117811540032010-11-26T21:52:00.003-07:002014-01-07T13:23:12.029-07:00Barded TurkeyBarded Turkey<br />
<br />
In all the years of cooking turkeys, this is BY FAR the best we've ever eaten! We saw this on the TV show Cook's Country.<br />
<br />
When meat is wrapped in strips of fat while it cooks, the practice is called barding. <br />
The result is a rich, flavorful cut of meat which is also moist and tender.<br />
<br />
Ingredients:<br />
•12-14 lb turkey<br />
•1 lb salt pork (not bacon, unless you're looking for a smoked turkey flavor)<br />
•9 foot square piece of cheese cloth (3ftx3ft), folded in half and then half again so it's about 18in x 18in<br />
•V- rack<br />
•Meat thermometer<br />
<br />
Turn oven to 325 (any higher and the salt pork will smoke and give the turkey an off flavor)<br />
<br />
If you don't have a wire holding legs together then tie with kitchen twine<br />
Remove automatic turkey timer<br />
<br />
<br />
Cut salt pork into 1/4 inch slabs<br />
Poke all over turkey breast and legs with fork<br />
Cover breast and legs with salt pork slabs<br />
Wet cheese cloth in 1 quart of water<br />
Lay cheese cloth over turkey/salt pork to hold it all in place<br />
Fold cheese cloth back to expose cavity of turkey<br />
Pour the rest of the quart of water all over cheese cloth<br />
Cover the cheese cloth area with foil, tight to pan, leave cavity exposed<br />
<br />
325 degrees for 2 1/2 to 3 hours until the turkey reaches 140 degrees in the breast meat<br />
Take foil, cheese cloth, salt port and throw away<br />
Back in the oven at 425 for 40-60 min until turkey is 165 in the breast meat and the skin is a beautiful crispy golden brown.<br />
<br />
Rest for 20-30 minutesJuliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-34502659212214547132010-05-13T15:08:00.001-06:002010-11-26T22:38:12.662-07:00Chocolate MacaroonsNo odd gluten free flavors, not as sweet as traditional macroons, yay! Makes a dozen cookies--you might want to double or triple this recipe! ;-)<br />
<br />
2/3 c brown rice flour<br />
5 c shredded unsweetened coconut<br />
1/2 t sea salt<br />
2/3 c light agave syrup<br />
1 c coconut milk--full fat, not light<br />
2 t real vanilla extract<br />
<br />
Chocolate Sauce<br />
2 c (16 oz) gluten free dark chocolate chips or chopped dark chocolate<br />
6 T water<br />
4 T canola oil<br />
2 t real vanilla extract<br />
1/8 t sea salt<br />
<br />
Preheat oven to 350 degrees<br />
<br />
Combine the flour, coconut, salt, agave syrup, coconut milk, and vanilla in a large bowl and mix. The dough will be moist and slightly sticky.<br />
<br />
Make each macaroon by hand. Make them approximately mini cupcake size but with a flat bottom and domed top (as best as you can, don't go crazy about it). Pack tightly so the macaroon stays together when baked.<br />
<br />
Bake about 15 minutes, until just barely brown.<br />
<br />
While the cookies are baking, make the chocolate sauce. In a double boiler, or with a metal or glass mixing bowl placed over a pot of simmering water, melt the chocolate chips, stirring frequently, about 10 minutes. <br />
<br />
When the chocolate has melted, whisk in the water, canola oil, vanilla, and salt until well combined. Remove from heat.<br />
<br />
Let the macaroons cool for 30 minutes on the baking sheets. Before serving, drizzle with chocolate sauce. Leftover chocolate sauce can be stored in an airtight container (so can the macaroons) in the fridge for up to 10 days. To use again, simply reheat in a double boiler.<br />
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</a></div>Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-72803508012255422222010-05-13T13:33:00.001-06:002010-11-26T23:22:37.579-07:00Cheese CrackersCheesy crackers<br />
adapted from You Won't Believe It's Gluten Free<br />
<br />
Ingredients:<br />
<br />
4 oz goat cheddar cheese, shredded<br />
4 T (1/4 c) Earth Balance vegan butter<br />
3/4 c cornstarch<br />
1/4 t sea salt<br />
1/4 t xanthan gum<br />
1/2 t baking powder<br />
1/4 t baking soda<br />
2 T goat milk<br />
<br />
Preheat the oven to 400 degrees. <br />
<br />
Line a baking sheet with parchment paper or lightly grease.<br />
<br />
Combine all the ingredients, except the milk, in a medium sized bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.<br />
<br />
On parchment paper or a lightly greased surface, pat out the dough to 1/8 in thickness. Cut into 3/4 in squares, use a tiny cookie cutter, or just cut into random small chunks. You can also cut the dough into larger round or square cracker shapes, if desired--just extend the baking time.<br />
<br />
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I've tried salt and pepper or salt, pepper, and onion powder)<br />
<br />
Bake on the prepared baking sheet until golden brown and crisp, approx 10 min. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.<br />
<br />
Makes approx 5 dozen small crackers<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33OdQ-fUOWCMzDbIAZZncqmU4aJ5ayjB9iJqqFClP2p4MuLcRn8M0g4-aWZ8XFMq_nAeGoUCsYfoqI7N5S4mygPNCmk3Slc3ihk47WEyPx5ekYN4eHJgrEZ97UZE04oFiK735Zp_u7Heb/s1600/CheeseCrackers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-21423504328761705972010-05-13T13:10:00.001-06:002014-02-03T19:54:31.786-07:00Sloppy Joes<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: rgba(255, 255, 255, 0);">Weight Watchers PointsPlus--5 <b><i>points/serving</i></b><br />(Points for each ingredient in parenthesis below)</span><br />
<br />
1 to 1.5 lbs of ground bison (or beef)--either amount of ground meat works, don't worry! (16-24 pts, depending on whether you use 1 or 1.5 lbs of meat)<br />
1 large onion, finely chopped (0)<br />
1 large bell pepper, any color, finely chopped (0)<br />
1 6oz can of tomato paste (1)<br />
2 6oz cans of water (0)<br />
1 T cornstarch or potato starch (0)<br />
1.5 t chili powder (0)<br />
2 t salt (0)<br />
1 t freshly ground black pepper (0)<br />
1/8-1/4 t cayenne (optional--my kids like it with 1/8 t) (0)<br />
1 T sugar (1)<br />
<br />
1 pound serves 4 open faced sandwiches, 1.5 pounds serves 6 open faced sandwiches.<br />
19 points total divided by 4 servings=4.75 <b><i>1 lb=5 points/serving</i></b><br />
27 points total divided by 6 servings=4.5 <b><i>1.5 lbs=5 points/serving</i></b><br />
<b><i><br /></i></b>
And then of course you'll need to add bread and cheese! We buy Udi's gluten free buns (5 points/bun) and Deli Select American Cheese (2 points/slice).<br />
<br />
This is adapted a bit from You Won't Believe it's Gluten Free Cookbook. I make this often and if I'm really on the ball I make a huge quadruple batch and freeze them in 4 containers.<br />
<br />
In a large pan brown the ground beef, onion, and bell pepper. Once the meat is cooked through (no longer pink), add the tomato paste and 1 can of water. Mix the starch with the remaining can of water. Whisk well and add to the pan. Add the spices and stir. Bring to a simmer.<br />
<br />
Simmer over low heat for 15 minutes to allow the sauce to thicken.<br />
<br />
We serve with open faced gluten free buns, cheese broiled on top. Yum!<br />
<br />
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Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-76765711959396003882010-04-22T13:53:00.000-06:002013-12-06T23:04:26.600-07:00Cheddar Chicken ChowderCHEDDAR-CHICKEN CHOWDER<br />
<br />
<br />
1 LB BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO BITE SIZED PIECES<br />
1 CUP CHOPPED ONION<br />
1 CUP CHOPPED RED BELL PEPPER<br />
2 MINCED GARLIC CLOVES<br />
2 TSP OLIVE OIL<br />
4 1/2 CUPS CHICKEN BROTH<br />
1 3/4 CUPS CHOPPED POTATOES<br />
2 1/4 CUPS FROZEN WHOLE KERNEL CORN<br />
2 CUPS GOAT MILK<br />
1/2 CUP PAMELA'S GLUTEN FREE FLOUR<br />
3/4 CUPS (3 OZ) SHREDDED GOAT CHEDDAR CHEESE<br />
1/2 TSP SALT<br />
1/4 TSP PEPPER<br />
<br />
THIS RECIPE IS EASIEST IF YOU PREPARE EVERYTHING (CHOP, ETC) AND THEN PUT IT TOGETHER!<br />
<br />
SAUTE CHICKEN, ONION, RED PEPPER, AND GARLIC IN OLIVE OIL IN DUTCH OVEN FOR 5 MINUTES.<br />
<br />
STIR IN BROTH AND RED POTATOES. BRING TO A BOIL; REDUCE HEAT. SIMMER, COVERED, FOR 20 MINUTES OR UNTIL POTATOES ARE TENDER, STIRRING OCCASIONALLY.<br />
<br />
ADD CORN AND MIX WELL.<br />
<br />
IN BOWL WHISK MILK INTO THE FLOUR UNTIL BLENDED. ADD TO THE CHICKEN MIXTURE GRADUALLY, WHISKING CONSTANTLY.<br />
<br />
COOK OVER MEDIUM HEAT FOR 15 MINUTES OR UNTIL THICKENED, STIRRING FREQUENTLY.<br />
<br />
STIR IN THE CHEESE, SALT, AND PEPPER.<br />
<br />
Please excuse the all caps--the original version (before I made it mine) came this way from my aunt and I didn't want to take the time to fix it!Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0tag:blogger.com,1999:blog-8160338914816601366.post-40983656312482509522010-01-18T22:19:00.000-07:002010-01-18T22:19:19.441-07:00Sugars & Substitutes with their Glycemic Index<span style="font-size: large;"><b>Sugars & Substitutes with their Glycemic Index</b></span><br />
<b>Artificial Sweeteners<br />
N/A</b><br />
<i>Never a Healthy Sugar Alternative</i><br />
All artificial chemical sweeteners are toxic and can indirectly lead to weight gain, the very reason many people consume them. They should be avoided. In fact, given a choice between high fructose corn syrup and artificial sweeteners, we recommend high fructose corn syrup by far (though it's essentially asking if you should consume poison or worse poison).<br />
<br />
<b>Stevia<br />
0</b><br />
<i>Best Healthy Sugar Alternative </i><br />
Though it is 200-300 times sweeter than table sugar, stevia is not a sugar. Unlike other popular sweeteners, it has a glycemic index rating of less than 1 and therefore does not feed candida (yeast) or cause any of the numerous other problems associated with sugar consumption. Read more about stevia at Organic Lifestyle Magazine (OLM). Please note that Stevia and Truvia are not the same thing.<br />
<br />
<b>Agave Nectar<br />
15-30</b><br />
A sweet syrup made from the Blue Agave plant, Agave Nectar is obtained by the extraction and purification of "sap" from the agave plant, which is broken down by natural enzymes into the monosaccharides (simple sugars): mainly fructose (70-75%) and dextrose (20-26%). Read more about agave nectar at OLM.<br />
<br />
<b>Fructose <br />
17</b><br />
Though fructose has a low glycemic index rating, fructose consumption should be limited. Fructose is linked to heart disease as it raises triglycerides and cholesterol. It is devoid of nutrition.<br />
<br />
<b>Brown Rice Syrup<br />
25</b><br />
Though it is said to have a low glycemic index (25), it is not recommended for diabetics, since its sweetness comes from maltose, which is known to cause spikes in blood sugar.<br />
<br />
<b>Raw Honey<br />
30</b><br />
A Healthy Sugar Alternative in moderation <br />
With antioxidants, minerals, vitamins, amino acids, enzymes, carbohydrates, and phytonutrients, raw, unprocessed honey is considered a superfood by many alternative health care practitioners and a remedy for many health ailments. Choose your honey wisely. There is nothing beneficial about processed honey. Read more about honey at OLM.<br />
<br />
<b>Apple Juice<br />
40</b><br />
Fresh apple juice is good for you, though we recommend eating fresh raw whole apples. Concentrated apple juice (sometimes used as a sweetener) is closer to refined sugar than fresh apple juice.<br />
<br />
<b>Barley Malt Syrup<br />
42</b><br />
Barley malt syrup is considered to be one of the healthiest sweeteners in the natural food industry. Barley malt is made by soaking and sprouting barley to make malt, then combining it with more barley and cooking this mixture until the starch is converted to sugar. The mash is then strained and cooked down to syrup or dried into powder.<br />
<br />
<b>Amasake<br />
43</b><br />
This is an ancient, Oriental whole grain sweetener made from cultured brown rice. It has a thick, pudding-like consistency. It's not easy to find in the U.S., but it is a great alternative to refined table sugar.<br />
<br />
<b>Sugar Cane Juice<br />
43</b><br />
<i>Healthy Sugar Alternative in moderation</i><br />
Sugar cane juice has many nutrients and other beneficial properties and is said by some health practitioners to be almost as medicinal as raw honey.<br />
<br />
<br />
<b>Organic Sugar<br />
47</b><br />
Organic sugar comes from sugar cane grown without the use of chemicals or pesticides. It is usually darker than traditional white sugar because it contains some molasses. (It has not been processed to the degree white sugar is processed).<br />
<br />
<b>Maple Syrup<br />
54</b><br />
Maple syrup is made by boiling sap collected from natural growth maple trees during March & April. It is refined sap and is therefore processed. It has a high glycemic index, and though it is much more nutritious then refined table sugar and high fructose corn syrup, there are better choices.<br />
<br />
<b>Evaporated Cane Juice<br />
55</b><br />
Evaporated cane juice is often considered unrefined sugar, but juicing is a refining process, and evaporating refines further. Though better than turbinado, cane juice (unevaporated) is a better choice as a sweetener.<br />
<br />
<b>Black Strap Molasses<br />
55</b><br />
White refined table sugar is sugar cane with all the nutrition taken out. Black strap molasses is all of that nutrition that was taken away. A quality organic (must be organic!) molasses provides iron, calcium, copper, magnesium, phosphorus, potassium and zinc, and is alkalizing to the body.<br />
<br />
<b>Turbinado<br />
65</b><br />
Turbinado sugar is partially processed sugar, also called raw sugar.<br />
<br />
<b>Raw sugar<br />
65</b><br />
Raw sugar is not actually raw sugar. It is processed, though not as refined as common white table sugar. Therefore, given a choice between raw and white, choose raw. There are many different variations of raw sugar with many different names depending on how refined it is.<br />
<br />
<b>Cola (and most other sodas)<br />
70</b><br />
Though cola has a lower GI ranking then some might expect, there are many other reasons to avoid cola, or any type of soda. There is nothing beneficial to the human body inside a can of soda (not to mention we should avoid drinking out of aluminum cans!).<br />
<br />
<b>Corn Syrup<br />
75</b><br />
Corn syrup has very little nutrition and should be avoided.<br />
<br />
<b>Refined, Pasteurized Honey<br />
75</b><br />
The nutrition is gone, and there is often high fructose corn syrup added to processed honey. Refined pasteurized honey is no better than white table sugar. <br />
<br />
<b>Refined Table Sugar<br />
80</b><br />
Conventionally grown, chemically processed, and striped of all beneficial properties, many health advocates believe that refined sugar is one of the two leading causes (high fructose corn syrup is the other) of nearly every health ailment known to man (or woman or child). Not only does it have a high GI ranking, but it also is extremely acidic to the body causing calcium and other mineral depletion from bones and organs (sugar is alkaline but has a very acidic effect on the body).<br />
<br />
<b>High Fructose Corn Syrup<br />
87</b><br />
Many health advocates believe that high fructose corn syrup and refined sugar are the two biggest contributors to health ailments in our society. High fructose corn syrup is a combination of sucrose and fructose.<br />
<br />
<b>Glucose (AKA Dextrose)<br />
100</b><br />
White bread was the benchmark, but for consistency glucose now holds the rating at 100.<br />
<br />
<b>Maltodextrin<br />
150</b><br />
Foods that have maltodextrin often say "Low Sugar" or "Complex Carbohydrate", but this sweetener should be avoided!<br />
<br />
Above info from <a href="http://www.organiclifestylemagazine.com/blog/healthy-sugar-alternatives.php">this site.</a>Juliahttp://www.blogger.com/profile/09563160045800894520noreply@blogger.com0