Entries Tagged as 'Food'

Gluten free waffles

January 9, 2014

Waffles

 

One thing that is very sad to me sometimes is the fact that I no longer get to sink my teeth into fresh warm bread right straight out of the oven. See post here for how I was raised on gluten 24/7.

When I get really sad about it I sometimes will just walk the bread isle to gaze at the lovely warm bread all wrapped up in their pretty little paper wrappers, just waiting to be consumed and I’ll start to getting a teary eyed thinking of the party I am missing out on. Ha ha! No not really, but sometimes I walk the bread isle just to see what’s new.

So when I found these mixes , I was just a tad excited! The pancake and baking mix is amazing and I use it all of the time. Now when I am in the hankering for a waffle smothered in whipped cream and maple syrup, I just go and make myself one! So easy!

autumn soup

September 17, 2013

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I love the fall so very much! When the weather starts to get cold I pull out my big soup pots from the back of my cupboard and start making some of my favorite soups. I am one of the weirdos that wants soup in the fall, winter, spring and summer. When I was pregnant with Jackson,  in the middle of the 100 degree weather of July, I would march over to the best Mexican food restaurant in town and order their chicken soup. Then I would sit my big fat pregnant belly down and eat the whole bowl along with the 5 corn tortillas and bowl of rice on the side. Then I would pour the basket of chips down my throat and top it off with the salsa. Just kidding….but only about the chips part. It was a severe craving, one that I could not resist.  It got to the point that I would just walk into the door of the restaurant, the waiter would see me enter, smile and walk to the back, only to reappear with my bowl of soup. They knew that is the only thing I wanted on the menu and that I was coming back again for dinner. So now when the fall season rolls around and I start making soup for breakfast, lunch and dinner I don’t look like such a oddity since of course, it’s soup season. One of my all time favorite soups is my mother’s autumn soup. It’s basically a veggie soup buy oh my goodness! It’s soooo good!

Autumn Soup:

1# Hamburger

1T. of the Hamburger fat, (yes, that is why it’s sooo good!)

1c. Chopped onions

4c. Hot water (1qt) (I use half beef broth and half water. It flavors the broth more)

1c. Each Carrots, Celery and Potatoes (I throw in more than 1 cup of each veggie and add corn and beans too)

2tsp Salt

1/2 tsp Pepper

1 bay leaf

pinch of basil

6 whole fresh or a can of whole tomatoes

To Make:

Brown hamburger in a skillet. Add onions and cook 5 more mins till onions are translucent. Add and mix the veggies, water/broth, salt, pepper, bay leaf and basil. Bring to boil, cover and simmer for 25-35 mins. Add tomatoes, cover and simmer 10″ longer. 

Enjoy!

aztec chocolate cake

September 4, 2013

Chocolate dessert

I am gluten free. I know, I know…who isn’t these days?  I am gluten free not because I wanted to become healthy or was on some diet and just decided to give up bread, no way….I had to give it up because the doctor ordered me. There was nothing more that I loved before I tested positive for an allergy to wheat, than to stick my teeth into some warm buttered bread straight from my mom’s oven. My mom was supermom. She still is. I love that woman more than anything in the world. She went to a co-op that sold grain in bulk and she would come home with the 5 gallon buckets full of wheat. Once a month, she would have a bread baking day and all of us girls would roll our eyes because we knew that we were all required to help. After we cleaned up the breakfast dishes she would bring out her white 5 gallon bucket and start her stone mill up…yes, you heard me correctly..she had an old-fashion stone mill that would grind the grain so finely it would make the air white in the kitchen. That mill sounded something like a small jet engine when it would start. You could barely hear yourself think! And there would be my mom, standing steady right over those furiously grinding stones, faithfully pouring the grain from her metal scoop into the feeder. Sometimes she would let you lift the lid to see the two stones whirring away but only for a second because the flour dust would cover your face if you stood there too long. After she had ground the amount of wheat she needed, she would open the drawer at the bottom of the stones and there would be the fine white powder that would magically become bread. There was a huge mixer right next to the grain grinder on the mill machine. Eggs, water, yeast and flour would go into the mixer and all of a sudden, that white powder, that just seconds ago resembled wheat kernals became dough that was sectioned into baking pans and then put them ontop of our old antique oven to rise.

After a few hours when the loaves had risen high enough to her liking she would pop them in. Let me tell you, there is NOTHING more amazing then the smell of fresh baked bread, just ground from the wheat grain a few hours earlier. After her baking day was done she would have 30 loaves of bread all lined up on the table cooling. She had baked enough bread for the whole month. Every morning we would have toast and butter. Oh how I miss it!

So as you can see…..I was born and raised eating wheat and so when I became gluten-free there were a few tears shed for sure. I get migraines from wheat so I had to part with it. When I came across this fabulous flourless chocolate cake, I was sold. I bake it almost every time company comes over and it never fails me. I made a simple ganache icing for the top when I took this picture but this recipe doesn’t need ganache…it’s good as it is! Enjoy!

Chipotle Flourless Chocolate Cake Recipe

INGREDIENTS

  • 10 oz. of semisweet chocolate, roughly chopped
  • 7 tablespoons of unsalted butter, cut into pieces
  • 5 large eggs, room temperature
  • 1 cup of sugar
  • 1/2 teaspoon of cinnamon
  • 3/4 teaspoon of chipotle chili powder
  • Dash of cayenne pepper
  • Pinch of salt
  • Powdered sugar for dusting (optional)

METHOD

1 Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself).

2 Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.

3 Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.

4 Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.

Fig tart

August 28, 2013

fig tart

 

Every week I get a CSA box that comes from a local organic farm. Once thing I love most about it being a CSA member is that it teaches me what is in harvest in each season. So many times when I go to the store, I just end up buying the produce I want, wither or not it is in season…like take for example, apples. When I buy them in April it means some farm in Washington state had a truck transport that apple miles and miles to get to my local market in CA since apples don’t grow here in April. I love getting only the fruits and veggies that are currently in season and training myself to cook with the seasons. It’s a challenge and I’m always up for a good challenge! Sometimes I get the hankering for Strawberry crunch in December but then I just tell myself who wants strawberry crunch when you can make a warm apple pie with fresh apples right from your CSA box? Right?! So now, we (almost) fully cook only within the seasons harvest and feel like our meals just taste better since they are made with fresher ingredients.

This week I pulled out a carton of fresh mission figs…YUM! Last year I made a fig tart with an almond crust. I wanted to share the recipe with you but it was not my favorite since the crust was a little too think and dense for me. The recipe was a total flop since I spent a good part of the afternoon baking and cutting, envisioning a beautiful fig tart coming right from the oven and what I got was a hardpan crust. oh boy…

Sooo…do any of you have a good fig recipe? For now, I just sliced some of the figs up and put them over my morning bowl of quinoa and coconut flakes.

If you have any good fig recipes that are gluten free please feel free to share!

xoxo

 

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