The One Cookie That Got Away

         I love, I mean I love going to the grocery store. I love grocery stores in my town, I love grocery stores in your town, I love grocery stores in Chinatown. No matter what country I am in I want to see the groceries and markets! I adore looking at all the little things they carry, and what the heck is in these jars, bottles, bag and boxes? This love for the groceries dates back to my youth. I was a cowgirl in a steel cart I’d ride! Perched high in the cart our first stop would be the bakery in the Bashas’ market. Bashas’ always had a free cookie for any kid that rolled into their store (genius!) I would stare at the glowing glass display. Almost all kids get chocolate chip cookies, but not me! More times than not I would get a Mexican Wedding Cake Cookie. How could you go wrong with a baked good that has "cake" and "cookie" in the title? 

    Maybe it was the crunchy, crumbly sweetness that drew me. I relished every bite. It was inescapable that upon nibbling that last bite you look as if you had either been in a snow storm or you had just concluded an evening of partying at Studio 54 with The Jaggers’, and for the rest of the shopping trip your powdery mug was a badge of honor for you and a lesson to every child you passed. You could see the sense of failure and regret as they looked down at their mediocre, half eaten, chocolate chip cookie and nodded in acknowledgment of your superior cookie picking skills.

     One warm and wintery day in Phoenix I went to Bashas’ and found something new behind the glass. A peppermint crunch cookie?! Was I frightened to try something new? No, not me. It looked just like a MWCC how could it be bad? It needed to be mine. I fearlessly pointed out the cookie, and the kind lady in the heinous red visor handed me one of the best cookies I would ever eat. Each time I returned I would look for that cookie, but we would never meet again.

It makes me sad to remember that day and know 2 things.

1.)    The best cookie I have ever had was in 1985!

2.)    I really can’t eat cookies the way I used to (which is probably a blessing).

     I now find myself a bit older, and once again enjoying slightly cooler winter days, and I want some cookies! Instead of assembling the Christmas tree (that currently sits in a box on my floor) I get out the mixing bowl, the sugar, and look for that one cookie that got away.

Peppermint Crunch

1/2 c. powdered sugar
1 c. Earth Balance, softened
1 ½  t. GF peppermint extract
1 t. GF vanilla extract
1 cup rice flour

1 cup almond meal
1/4 tsp. salt
optional:
¼ C. crushed peppermint candy

Preheat oven to 325°F.

 

First a note on crushing candy: I don’t have a food processor…but I have a hammer! You get the idea.

In large bowl, beat 1/2 cup powdered sugar, butter, and extracts until light and fluffy. Stir in flour, salt, and almond meal.

Mix until dough forms. Shape into 1 inch balls, or candy cane shape. Place on ungreased cookie sheet.

Bake at 325 for 15-20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again.

You can easily make Mexican Wedding Cookies with this similar recipe:

1/2 cup powdered sugar
1 cup Earth Balence, softened
2 tsp. GF almond extract
1 tsp. GF vanilla extract
1 cup rice flour

1 cup almond meal
1/4 tsp. salt
optional:
1 cup finely chopped or ground almonds or pecans (baking instructions are the same).

Happy cookie making!

And I would do anything for loaf....

       It has been a very long day in customer service and it is Sunday. Somewhere in a past life I was the master of huge Sunday family meals, and each Sunday I have the urge to invite everyone over for a hot meal. This meal is perfect for guests, but when both my friends are busy I make a meal for me. I was feeling like a little comfort food this evening and I thought to myself, "Mmmmmm, meat loaf!"
I headed to my favorite butcher and market and got some goodies. Now you are going to need bread crumbs or something like it. If you have gluten free bread on hand you can stale it up ahead of time, or dry it out in the oven. You can crunch it up by hand by using a ziplock and a rolling pin, or a food processor. You can also use GF cornflakes, or GF crackers. I used Glutino Bread Crumbs. If you are not lucky enough to have an awesome market nearby try finely diced, and sautéed mushrooms and/or al delte rice (wild, brown, etc).

Turkey Meat Loaf

1 to 1 1/2 lbs. of lean ground turkey, uncooked (I like dark turkey meat)
1 C. Chopped Fresh Basil
¼ C. Chopped shallots
½ t. Sea Salt
Ground Fresh Pepper
A dash of ground garlic powder
1 egg
1/2 cup of breadcrumbs, crunched up cereal, rice, and or mushrooms. If you use mushrooms and rice please use a ½ c. of each.

*Optional: ¼ to 1/3 C. GF Ketchup, or GF Marinara

In a large mixing bowl, mix together the uncooked ground turkey with the shallots, basil, and egg. Mix together until egg yolk has spread to all areas of the mixture (works best if you mix with your hands). Add the breadcrumbs and lightly mix around with hands (do not beat the stuff up, we just want it to get mixed!). Put into a greased loaf pan in the oven for 40 minutes at 350°F or until center of loaf reads 160°F on an instant-read thermometer.

While you are welcome to use any meat that you would like I do prefer this leaner version.

Happy comfort Sunday!

Calamari Steak

  

         

          Before I was GF I was in love. I was in love with all that was fried, breaded, flaky, crunchy, and deadly, and I was love sick! When I finally went GF I lost some yummy things, but ultimately I had no choice and I am much better off. I know I can never go back but every once in awhile I pass some greasy spoon or snack shack and I take a deep whiff of the magic that is a’fryin. My most missed fried nibblie is calamari: those devilishly crispy, spicy, rubber bands of love.  One day, as I was waiting for a Thai tea at my favorite Boba joint they brought out some calamari from the back.  It looked so good I decided this was my next recipe to tackle.

 I no longer eat fried food at all because of the wheat that coats these foods and the “dirty oil” (most restaurants do not have fryers for breaded foods, and one for non-breaded items like French fries). Besides, I shouldn’t have to mention how fattening fried food is. So my goal was not to make the same calamari I remembered from those family dinners at Olive Garden, but instead a healthier version that I can enjoy without feeling the guilt that forces me to tell myself, “Ugh, I am going to have to run tomorrow!” (though I never actually do). I opted for calamari steak!

I was able to find some beautiful and inexpensive calamari streaks at my local market. I got to work!

Calamari Steak

First rinse and lightly pat steaks dry. If they are a bit moist that is great. They should not be drippy. Heat a non stick pan with the bottom drizzled with olive oil (or oil of your choice). Heat medium/high

¾ c. of rice four

1 T. Sea Salt

1 T. Garlic Powder

Lemon Pepper to taste (I use a lot)

Mix these ingredients in the flour. Dredge these steaks in the flour seasoning mixture. Lay steaks in pan. Do not crowd these bad boys. Lightly brown each side. When they are done the edges will be slightly firm, the coating crispy and the center juicy!

Crispy and Sweet

  

One of my favorite desserts as a child was my mom's apple crisp. This dish was like a dream, crispy and cinnamonie on top and soft, and slightly tart beneath. This is a super easy alternative to apple pie and perfectly pairs with your favorite soy, almond, or coconut ice cream.

Portuguese Apple Crisp

• 4 cups sliced peeled granny smith apples
   
• 2/3 cup dark brown sugar
   
• 1/2 cup GF flour (I used rice flour)
   
• 1/2 cup GF oats (I use Bob'd Red Mill)
   
• 2/3 teaspoon cinnamon
   
• 1/4 teaspoon nutmeg
   

1/3 cup softened Earth Balance Margarine (or butter if you can, or like)

Preheat oven to 375 degrees. Grease an 8x8x2 pan and place granny smith apple slices in the bottom of the pan. Mix the remaining ingredients together and sprinkle evenly over the top of the apples. Bake for 30 minutes or until the top is golden and apples are sizzling.

From Farmer's Market To The Plate

I am lucky enough to live near a great Farmer's Market, and Chinatown. You can find great inexpensive veggies. With just a few ingredients you can make a somewhat impressive, and simple Asian meal.

• Sriracha
• 1 T. per Serving GF Tamari
• 1 Package of bean thread noodles (per person)
• Finely chopped fresh ginger
• 2 cloves of finely chopped fresh garlic
• 3 Cleaned and sliced bok choy
• Sliced Carrots
• Sliced Mushrooms (I used Oyster Mushrooms)
• 1 lb of cleaned and raw shrimp

Saute shrimp in a small bit of oil, ginger, 1 T. of Tamari, and garlic. Follow directions for cooking the noodles. While cooking place bok choy, carrots, a pinch of ginger and one clove of garlic to the water. This is your base. When veggies and noodles are tender plate, and place shrimp on top. You can garnish plate with sriracha if you like spice! I do love to use a little curry powder on the noodles as well. It adds a golden hue, and an exotic flavor.

Some Like It Hot...and Spicy

It had been awhile since I had cooked for anyone, and my two good friends would be joining me for dinner. I really wanted to make a lovely and tasty meal. One of my friends is GF and my other is a normie, and eats anything his heart desires. I knew this would be a challenge, and I went to work. I decided on a interesting combination of favors. Something spicy, creamy, sweet, and savory. This is the dish I came up with.
Now you can make this vegan by leaving out the egg. You can add goat cheese for those that are able to enjoy dairy!

• 1 lb of steamed asparagus
• 1 chopped sweet onion
• 2 avacodos
• 1 package of Trader Joe's Soyrizo (or any GF Soy Chorizo)
• 1 can of Fat Free Refried Beans or mashed whole pintos (black beans if you prefer)
• Parboiled thinly sliced sweet potatos (I found Hawaiian purple yams, but use what you like)
• Ground dried chipotle, and garlic
• Sea Salt
• 1 egg for each plate
• (optional) Pineapple Salsa for garnish

Steam the asparagus, and parboil the sliced  potatos. Put the asparagus in a quick ice bath after they are tender. Take potatos and place them in a large bowl. Toss in olive oil, ground chipotle, ground garlic, sea salt and pepper. Lay on an oiled cookie sheet and cook in the oven at 450 degrees until they are crisp around the edges.

In a lightly oiled pan saute the onion until soft then add soy chorizo. Cook soy chorizo until browned.

Heat and mash the beans.

You can cook the eggs at this point. You can poach or fry the eggs. I did fry them in a lightly oiled pan, and then let them rest on a paper towl before plating. I like to put a little sea salt in the yoke.

Plate, serve and enjoy!

Baby It's Cold Outside

On a chilly day by the Bay I decided I really was craving some chowder...excuse me, chowdah! I have not had it in years and nothing sounded better. So I went to work.

Creamy Dream Clam Chowder


Ingredients
• 6 slices bacon, cut into 1/2 inch pieces (turkey bacon if you choose)
• 4 (6.5 ounce) cans chopped clams
• 4 large diced peeled raw potatoes
• 1 cleaned and chopped leak
• 2/3 cup chopped onion
• 2 tablespoons all-purpose flour (I used rice flour)
• 2 cups Mimiccream
• 1/2 teaspoon salt
• 1 cup Vegetable Broth
• ½ of white wine
• 1 pinch pepper
• 1 teaspoon butter or margarine (I use Earth Balance)
• 1 tablespoon of red wine vinegar
• Minced fresh parsley
Directions
1. In a large soup pot cook bacon until almost crisp. Add half your onions to the bacon until onions are soft. Remove with slotted spoon to drain; set aside. Drain clam juice into the drippings, and margarine. Wisk in flour creating a rue. Stir in potatoes and onion, and broth and Mimiccream. When potatoes begin to get tender add clams, bacon, salt, pepper, and vinegar. Cover and cook on medium for 15 minutes, stirring once or twice. Let stand for 3-5 minutes. Garnish with parsley (and bacon if you like). Feel free to add other veggies.

Tools, Tips, Sauces and Dips

When I began eating gluten free the biggest question was, "can I eat this?" When I began cooking for myself the biggest question became "how can I make this?" I had to find ingredients that I could use.There are always new things on the market. Look for "gluten free" on the front or back label. More and more products are listed as GF these days. You should always look at labels and ingredients on packaging that is not labelled GF. You never know when the ingredients change without notice. I really have to be careful. If you can eat normal food and you are cooking for a loved one you really have to ask questions and read a lot!

Things that are listed as vegan and GF should be dairy free.
Here are a few of my favorite.

Most soy sauce has wheat in it. This was a difficult adjustment for me. Luckily there are several Tamari and Soy Sauces on the market. San-J is my favorite. This sauces comes in both regular and low sodium.

Braggs have been around for a really long time. These Liquid Aminos are a great for broth bases, gravies, and stir fry. Pair with ginger, lemon and garlic and you have a delicious ponzu-like sauce.

I absolutely love this stuff. I use it just like cream. It is a great blend with a thick and smooth texture. It does not have that super soy flavor that can distract from the intended flavors of the dish.

Though it is not that healthy to use often but it is so handy! This makes a fantastic dill, lemon dip for asparagus. It is a secret ingredient to some wonderful baked treats.

If you can eat dairy for petes sake eat some for me. I haven't had a bit of dairy in years, and for me soy, rice, and almond cheeses just don't cut it. This stuff has amazed me. It melts, it makes smooth and creamy sauces. Is it exactly like a nice aged sharp cheddar? No, but it is the best thing I have found yet.

This is he very best replacment for butter that I have found.

This stuff is so good and vegan! You can use it as a base for dressings and sauces, as well as a delicious dip!

When life gives you lemons make a cake!

Heartbreak & Bakin’ Cakes 

     What is a gluten free/dairy free girl to do when her heart is broken? There is no refuge in a pint of chocolate ice cream, there is no comfort in a box of Hostess Snack Cakes. You must pull yourself up by your apron strings and feed your heart ache, because let's be honest no one else is doing it for you!
So upon being essentially dumped I found myself sad and decided I should revisit this thing call living and eating. I was not hungry as much as I was starved for the delight and comfort that a lovely dessert or dish lends you. I realized that I was going to have to make all those things I used to just pick up at the market. I thought to myself I cannot be alone! There must be a lot of guys and dolls that find themselves in my position…searching for the things they used to love in a GF/DF life. So I got to work.
When life gives you lemons make a darn lemon polenta cake!
After a few days of crying and being overall pretty pathetic I ventured out doors to pick some fresh citrus and grab some other key ingredients.

Citrus Polenta Cake

1 C. Almond Meal
3 Eggs
½ of Gluten Free Flour (I used GF pancake mix)
¾ C. of fine or instant polenta
2 t. of baking powder
1 t. of Kosher Salt
1 C. Sugar
2 Lemons (I used meyer)
1 Orange
Preheat the oven to 325 F and position a rack in the center. Lightly grease a 9-inch springform pan with butter or nonstick cooking spray, dust the pan with rice or GF flour, and tap to knock out the excess. Grate the zest from the lemon, lime, and orange, setting the zests aside for the cake batter and reserving the fruit for the glaze.

In a medium bowl, whisk together the flour, polenta, baking powder, and salt and set aside. In the bowl whisk the eggs and granulated sugar together until they are pale yellow and become smooth and volumous. Beat in the reserved citrus zests.

Alternate adding the dry ingredients and the olive oil to the egg mixture; begin with one third of the dry ingredients, then add half the oil, followed by another third of the dry ingredients, beating only until each addition is incorporated. Scrape down the sides of the bowl. Beat in the remaining olive oil, followed by the last third of the dry ingredients.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake the cake for 25 to 30 minutes, rotating it 180 degrees halfway through the baking time to ensure even browning. The cake is done when it springs back lightly when touched and pulls away from the sides of the pan, and when a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 12 to 15 minutes, then carefully remove the sides of the pan and allow the cake to cool completely.

Once the cake is out of the oven, place a saucepan over medium high heat and add the sugar, juice and zest. Bring to a boil, turn down to a vigorous simmer and cook until the mixture has reduced to a thick syrup.


If you prefer chocolate you can make a chocolate sauce.
In a double boiler (I used a glass bowl on top of a sauce pan). Combine:
2/3 c. of gf chocolate chips
Fresh orange juice
Zest of orange
Mix together until smooth. Pour over cake and enjoy!