Fishy, Fishy!

It can be a rather daunting task to make a meal when you can’t have dairy or gluten. In the past when thinking about making fish-sticks or chicken nuggets, my chest would tighten and I’d almost start panicking thinking about the prep work involved in something most people consider a very simple, easy meal.

I’d have to make the bread, slice the bread, dry the bread, turn it into crumbs, add seasonings, slice chicken/fish, then coat it in the crumbs and some egg thing, then do we bake them or fry them in oil? Honestly, I’ve never really thought much past the “turn into crumbs” part of the prep before giving up and turning to something else to eat, like an apple.

While wandering the halls of the local Winco I saw a new Gluten-Free Product, 4C Crumbs, Gluten Free, plain flavor. The seasoned flavor has dairy in it, so I have no clue how that would taste in this, or any recipe. I bought a jar and a package of fish. The results were mouthwatering!

20160730_154822

First Gather the ingredients.

20160730_161706

Set up your work area by placing the flour in one shallow container, the eggs and some water in another, and the breadcrumbs plus some seasonings in the last one.

20160730_16300220160730_163008

Slice all your fish.

 20160730_161712

Spray your pans with non-stick spray. We read about two ways to bake your fish, so we tried them both! If you want your fish sticks to brown at all (they don’t really get much darker) forego the wire elevation.

20160730_16303920160730_16305720160730_163130

Then dredge the fish in the flour, dunk them in the eggs and lastly coat them in the seasoned breadcrumbs!

20160730_16313920160730_17390920160730_172332

While you’re getting the fish all ready, heat the oven to 400 degrees F. Then bake for 12 minutes a batch. Turning the fish over after 6 minutes.

20160730_173901

The above photo was taken after turning the fish sticks, they didn’t change a whole lot color wise, but I think another minute (7 minutes per side) would probably have helped them brown just a bit more.

20160730_17574420160730_175750

Our Green-Smoothie Baby really enjoyed her fish sticks!

I was quite surprised by how moist the fish stayed, and I was delighted by the spices we added. Imagine my surprise the next day when sampling the leftovers we stored in the fridge when after heating them up in the microwave they were still moist; the breading was a bit less crunchy, but still way delicious! I even heated up some that we had frozen and they were great too!

I can’t wait to try making some chicken nuggets with these breadcrumbs!

Until the next post!

Gluten-Free Fish Sticks
A delicious, moist gluten-free fish stick!
Write a review
Print
Ingredients
  1. 2 lbs Firm-Flesh White Fish, (We used North Pacific Sole)
  2. 1 1/2 Cups Pamelas All Purpose Flour Blend
  3. 3 tsp Onion Powder
  4. 2 1/2 Cups 4C Crumbs, Gluten-Free Bread Crumbs, Plain Flavor
  5. 3 Tsp Old Bay Garlic & Herb Seasoning
  6. 4 Eggs
  7. 1 1/2 TBS Water
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place flour and onion powder in a shallow dish and mix well, then set aside.
  3. Place eggs and water in another shallow dish, whisk well, then set aside.
  4. Place bread crumbs and Old Bay garlic & herb seasoning in one more shallow dish, mix well and set aside.
  5. Slice fish into desired sizes (about 1 inch)
  6. Dredge fish in flour
  7. Cover dredged fish in eggs
  8. Coat fish in bread crumbs
  9. Set fish on baking sheet that has been sprayed with a non-stick spray (or olive oil)
  10. Repeat above until all fish has been dredged, covered and coated.
  11. Bake fish in oven for 12 -14 minutes, turning at the half-way point.
  12. Serve with your choice of sauce and side (Our favorite sauce to go with fish is tartar sauce)
Notes
  1. Just a Note: 2 lbs is a lot of fish, feel free to cut this recipe in half to only do 1 lb of fish. :)
irRAWsistible.com http://irrawsistible.com/
 Check out our new shopping tab to purchase some items that we frequently use in our gluten/dairy free recipes!

GF, DF Poor-Mans Stroganoff

I’ve been busy working on modifying some of my husbands family recipes so that I can eat them, and he can still enjoy childhood recipes. I’m very pleased to say that his mothers poor mans stroganoff turned out extremely well.

20160707_171253

 

I think the most difficult part of this meal was the cream of mushroom soup. Why? Because I don’t actually like mushrooms, at least I didn’t think I did. Cooking something like this from scratch and smelling the onions and mushrooms saute together, oh my the smell forever has changed my opinion on mushrooms.

The first step in creating this dish was making sour ‘cream’

Dairy Free Sour "Cream"
A simple, yummy diary free sour 'cream' made from cashews.
Write a review
Print
Ingredients
  1. 1 cup raw cashews (soaked overnight or at least 2 hours)
  2. 2 TBS Apple Cider Vinegar
  3. 2 T Lemon Juice
  4. 1/4 cup water (plus a little extra to reach desired consistency)
  5. Salt to taste
Instructions
  1. Pour ingredients into a high power blender or food processor and blend/process for at least 1 minute. Add extra water if you need to to reach your desired consistency.
Notes
  1. The longer the cashews have soaked the more water you will want to add.
irRAWsistible.com http://irrawsistible.com/
 The second step is to make the ‘cream’ of mushroom soup. We use two awesome items in our soup, the first is nucoa buttery sticks (I actually use this all the time, it makes a great toast topper), and the second is a Nutpod Creamer, a dairy free creamer we found on amazon. Tis wonderful for making creamy things and Indian food.

Gluten Free, Dairy Free "Cream" of Mushroom Soup
A most delicious 'cream' of mushroom soup
Write a review
Print
Ingredients
  1. 5 TBS Nucoa buttery sticks (or other butter substitute)
  2. 1 Small - Medium Onion, Diced (about 1 cup)
  3. 1 8oz Can Mushrooms, Diced after opening
  4. 2 TBS Potato Flour
  5. 3 TBS Brown Rice Flour
  6. 2 Cups Chicken Broth
  7. 1 Cup Original Unsweetened Nutpod Creamer
  8. Salt and Pepper to taste
Instructions
  1. Dice the onions and mushroom and saute in butter substitute until onions are clear and mushrooms are slightly darker in color.
  2. Add potato and brown rice flour to make a rue.
  3. Slowly add chicken broth while whisking to keep the soup creamy.
  4. Once all the chicken broth is mixed in add the nutpod and mix well
  5. Add the salt and pepper (Remember to taste test!)
  6. Enjoy as an awesome soup, or save it to mix with another recipe.
Notes
  1. Just a note: You may use 8 oz of fresh, diced white mushrooms instead of canned mushrooms.
  2. Just another note: Nutpods are made from almonds and coconuts and are a dairy free creamer that we find super useful.
irRAWsistible.com http://irrawsistible.com/
 The third and final step to this dinner is to throw it all together and hope for the best!

Gluten-Free Dairy-Free Poor-Mans Stroganoff
A wonderful dairy free, gluten free pasta dinner that everyone will enjoy!
Write a review
Print
Ingredients
  1. 2 lbs Ground Beef
  2. 1 batch GF, DF, "Cream" of Mushroom Soup
  3. 3-4 TBS Worcestershire Sauce
  4. 1 cup DF Sour "Cream"
  5. Salt and Pepper to taste
  6. 3/4 - 1 lb GF Pasta
Instructions
  1. Cook noodles according to directions on the package
  2. While noodles cook brown the meat.
  3. Once meat is browned drain fat and return to heat
  4. Add salt and pepper to meat
  5. Add soup to meat and mix well.
  6. Add Worcestershire sauce and mix until soup goes a shade darker.
  7. Simmer for 5 minutes
  8. Add sour cream and mix well.
  9. Serve sauce over gluten free pasta.
Notes
  1. Note: We've done this recipe with rotini pasta (my favorite) and egg noodles. Both taste great!
  2. Another Note: You're welcome to add more salt and pepper if you wish once it's all mixed, but we haven't found a need too yet.
irRAWsistible.com http://irrawsistible.com/
 This dinner was enjoyed by 14 people and the pickiest eater who normally won’t eat anything asked for seconds and ate them! It was AWESOME!

Until our next adventure!

 

Gluten & Dairy Free and Grateful for it.

This morning has found me watching my daughter (she’s 3 now) eat the oatmeal she asked for, along with a bowl full of walnuts. I thought about these past 3 years since I discovered we were both sensitive to dairy and gluten. We can eat them if we choose, but the results are pain, discomfort to the bowls, head-aches and rashes. It’s not very fun.

My adorable daughter has always been my biggest strength for avoiding the foods that hurt us both. However now that she’s not nursing I’m not as great as I could be, I have days when I seem to have no resistance to the things I ate and enjoyed as a kid. But my little girl will never have these problems. When the kids of the household are asked what they want for a snack they often say things like, “cookies” “donuts” “animal crackers” “graham crackers” and “ice cream” but ask my daughter what she wants for a snack and she’ll think about it for a minute before saying things like “Apricot logs” “Green Smoothie!” “Walnuts” or “Oatmeal”. She will occasionally ask for “fruit snacks” “grapes” or “Bananas”

I am so grateful for this food handicap, because it has blessed my daughter with a sense of food that is good for her and food that isn’t in a way she seems to understand. There are days it breaks my heart because all the other kids get cookies and ice-cream and she’s stuck with fruit and gluten free pretzels, but she never seems to mind. She gets a treat same as them and she loves it.

I am also grateful for this challenge in my life because without it I wouldn’t be nearly as adventurous in the kitchen. I love being a ‘mad scientist’ and throwing ingredients into a pot and saying to myself “Well….. I hope this works.” Which is actually how I cook a lot lately, trying new things is fun and rewarding when it works and still fun but disappointing when it flops.

Everyone has challenges that stress certain parts of their lives. I am grateful for my food challenges because I have learned and grown so much since discovering them, and my daughter is growing strong eating foods that are good for her and because of this she won’t get addicted to a lot of the junk foods that her cousins are already hooked on and I can’t imagine a better life for my little green smoothie baby than a healthy, happy one.

Happy July everyone!

20160626_182235

Oh My Happy Stars!!

I’m sure you’ve all seen those videos with cute food ideas that you just wish someone would make for you so you didn’t have to spend hours in the kitchen. Right? Well, my mom found one that we just had to make, hot-dog sparklers.

20160702_183229

 

The original video came from tip hero, but since regular pizza crust is a no go for those with gluten issues and regular cheese is just as bad for us non-dairy folks, modifications were necessary.

We decided to use our naan bread instead! Whipping that up was easy, even making the substitute buttermilk was fun! We put potato starch on some parchment paper (wax paper works too) put about half the batch of dough on there, sprinkled it with more potato starch then added another layer of parchment paper. We rolled it kinda thin, maybe a 1/4 inch. Cut a few think strips and covered our squewered sliced hot dogs with awesome naan.

20160702_170427

 

They’re lovely aren’t they? Something to know about naan, it doesn’t brown in the oven unless you cover it in an egg wash first! 

20160702_171005So we did that and then we baked it at 350 degrees for 23 minutes. While it was baking we got busy with our ‘cheese’ stars. The following picture is my favorite non-dairy cheese out of all the ones I’ve tried.

20160702_174025We sliced the block in half, almost making it look like a burger bun, then I got to work slicing stars! Like so!

20160702_175110

 

Our dogs came out and looked fabulous! They even browned a little! (Just a friendly note, please remember to use a non-stick spray of some kind on the tray to avoid the dogs sticking.)

20160702_175053

We even decided to a little further, with our sparkling friends. We made red, white and blue jello!!

20160702_182501

Now the recipe called for a can of condensed milk, so we just used a can of sweetened condensed coconut milk! It turned out really, really yummy!!

The kiddo’s loved it! And so did we, everything was awesome!

Enjoy the holiday!

 

20160702_174034
20160702_18095820160702_17533920160702_181831(1)20160702_18273820160702_182757 

Dairy-Gluten-Free Cream of Chicken Soup!

I often find myself eyeing cans of food I used to enjoy as a kid and wishing I could try them one more time. Sometimes when my better judgement flees, I do try some. One of two things happens A) It tastes exactly as I remember or B) It tastes nothing like I remember; however no matter what it tastes like I regret eating it because my digestive system hurts for 3 days.

So today as I tried to figure out what to eat for lunch, I decided to make some cream of chicken soup from scratch. I’ve recently been experimenting with cream based things just to see if I could do them justice and so far I have been pleased with the results. Today was no different.

There’s a recipe for cream of mushroom soup that I’d previously modified to be gluten free (it was already dairy free and from godairyfree.org), so I thought I’d modify it a bit more to be chicken instead of mushroom.

Yesterday I bought a 10 lb bag of frozen boneless skinless chicken breasts and left it in the fridge overnight to thaw for dinner tonight. I took 2 chicken breasts out and sliced them into thin slices then diced the slices. Since the chicken wasn’t all the way thawed it was really easy to slice. Made my fingers numb, but it was well worth it!

I threw the chicken in a pot and let them cook for about 3 minutes before adding the substitute butter (I use the Nucoa brand, it’s one of the few substitutes I have discovered that doesn’t have cream put back in). Once the butter was melted and the chicken cubes fully cooked I added some onion powder (I didn’t have any actual onions) and a tsp of diced garlic. It was starting to smell wonderful! I added some brown rice flour and potato flour (FLOUR not starch there is a difference between these two potato products) to make a roux. The final steps included adding the chicken broth (slowly, while whisking vigorously to avoid clumps), the almond milk and the seasonings.

After letting it simmer for a bit it was time for a taste test. … It was better than I ever remembered cream of chicken soup tasting. I gave some to my sister to try and she said “Well, that’s good. Let’s eat!” My Niece ate until she was full, and as I  was dropping her off at school she said “If I’m hungry when I get home I’m going straight for the soup, unless it’s gone by then.” I couldn’t hide my grin! Even my 3 year old loved it!

Dairy-Gluten-Free Cream of Chicken Soup
A wonderful gluten dairy free alternative Cream of Chicken soup!
Write a review
Print
Ingredients
  1. 2 Chicken Breasts, diced (about 2 1/4 cups)
  2. 10 TBSP Butter Substitute (Nucoa brand preferred)
  3. 2 1/2 tsps Onion Powder
  4. 1 tsp Diced Garlic (about 1 clove)
  5. 6 TBSP Brown Rice Flour
  6. 4 TBSP Potato Flour
  7. 4 cups Chicken Broth
  8. 2 cups Non-Dairy Beverage (Unsweetened Regular Almond Milk; Blue Diamond brand preferred)
  9. 1 drop Rosemary Essential Oil (DoTerra brand preferred)
  10. 2 tsp Salt
  11. 1 tsp Pepper
  12. 1 TBSP Parsley Flakes
Instructions
  1. Dice the chicken breasts and cook in a large pot.
  2. Once chicken is mostly cooked add the butter.
  3. Allow the butter to melt all the way and the chicken to finish cooking, then add the onion powder and the diced garlic. Simmer for 1 minute to add flavor.
  4. Add the brown rice flour and the potato flour while whisking to make a roux.
  5. Slowly add the chicken broth while whisking vigorously to avoid clumps in the final soup. Then add the non-diary beverage.
  6. Add the rosemary oil, salt, pepper and parsley flakes.
  7. Allow the soup to heat to serving temperature (about 4 minutes if on medium high) before serving.
Notes
  1. Chicken dicing tip: Dice the chicken when it's partially frozen, makes it easier to get smaller cubes.
  2. Adding chicken broth tip: Add a small amount of chicken broth and them mix vigorously to incorporate it into the roux. Do this several times to slowly add liquid back into the roux. Then just dump and stir the remaining liquids in.
  3. Soup heating tip: Once the soup is warm, let it sit a little longer to allow flavors to mix well.
irRAWsistible.com http://irrawsistible.com/
 

Let them have bread!! … Soup?

This post could easily be called, the importance of xanthan gum. But I like calling it bread soup better.

I was making my bread this morning and I used the stand mixer, (my first time doing such a thing with this recipe) and everything was going great! I got 5 minutes of child-care in, than went to go check on the bread in the mixer. I was shocked, it looked like soup! I couldn’t figure it out, I had done everything just the way I always did. The flours, starches and liquids were all in proper proportion. What had the mixer done to my bread?!?!

Turns out, soup is what you get when you forget to add xanthan gum to my bread recipe. I added the xanthan gum and everything actually firmed up, looked like dough and baked two wonderful loafs of bread for me. 

I wish I had pictures of my soup, or my loafs, but I haven’t been diligently photographing much of anything lately, so I forgot. 

Best of luck in your New Year Gluten-Free kitchen adventures!

Teff Bread & Dinner Rolls!!

Hello Hello! It’s a beautiful day today, and what makes a day even better? Fresh bread of course. :)

Bread has a few needs, it must be tasty, it must be light & fluffy and it must smell good! With gluten free cooking making a bread that meets all of the above qualities can be really difficult. But I think I got it down!

20151118_125717 Doesn’t that just look so bread like! Much better than my previous Teff bread experiments. The trick, xanthan gum. Usually bread recipies call for 1 tsp or 1 1/2 tsps of xanthan gum, this recipe has 2 Tablespoons of xanthan gum. I learned this trick from this wonderful blogger http://www.lynnskitchenadventures.com/. I altered her light and fluffy recipe because I’ve decided I’m not a huge fan of rice flours and starches. They just make feel bloated. This bread feels more like a whole wheat bread to me, but it’s wheat free and delicious.

20151118_125728 Look at all the air pockets!! Great sliced bread pieces.

Teff Bread
Yields 2
A yummy Gluten-Free Teff Bread
Write a review
Print
Prep Time
1 hr 40 min
Cook Time
30 min
Prep Time
1 hr 40 min
Cook Time
30 min
Ingredients
  1. ¾ Cup Sorghum Flour
  2. ½ Cup Millet Flour
  3. 1 Cup Teff Flour
  4. ¾ Cup Potato Starch
  5. ⅓ Cup Tapioca Starch
  6. 2 Tablespoons Xanthan Gum (Yes, Tablespoons)
  7. 1 Tsp Salt
  8. 1 Egg
  9. ⅓ Cup Oil
  10. 2 Cups warm water (about 110 degrees)
  11. 1 package instant yeast (about 2 ¼ teaspoons)
  12. ¼ Cup sugar
Instructions
  1. In a bowl, mix warm water and sugar until sugar is dissolved, add yeast and bloom for 5 minutes.
  2. While yeast is blooming, mix together all flours and starches, whisk them together really well or you’ll get white clumps of starches in your finished bread. (Not a lot of clumps mind you, but enough to make your bread look really curious.)
  3. After the yeast has bloomed for 5 minutes, add salt, oil, egg and flour mixture to it. Add Xanthan Gum last. Mix really well for about 5 minutes. You will have a sticky kind of wet dough. You want this.
  4. Spread the dough into two greased bread pans.
  5. Let rise in a warm place for 1 ½ hours.
  6. Heat oven to 375 and bake for 30 - 32 minutes.
  7. Let the bread cool a little, then slice and enjoy!
Notes
  1. If you’re using an electric mixer; mix about 5 minutes scraping down the bowl as needed.. That should be enough to get it all really well mixed.
  2. You can place a towel over the bread while it’s rising, I placed mine in a warm oven at 110 degrees. Put a 9X13 pan full of warm water under it on the second rack to provide a moist environment for raising. Turn oven off after 10-15 minutes. Let the bread rise for the full amount (including the 10-15 minutes with the oven on as part of your countdown). I leave the bread in the oven while it’s heating up to 375, once the oven reaches temperature the bread only needs 18 -20 more minutes to finish cooking.
  3. This exact recipe can be used to make rolls. Put the dough in a greased muffin tin and bake at 425 for 8-10 minutes. If you raise the dough in the oven and leave it in while the oven heats to temperature, they will be done once the oven reaches temperature.
  4. This bread, cubed and dried (or toasted), makes fabulous stuffing croutons!
irRAWsistible.com http://irrawsistible.com/

Berry Good Pie Crust!

I LOVE THIS PIE CRUST!!!

I had to let that out. I’ve been really nervous about making pie crust because I’ve heard that it’s really difficult to make a good gluten free one. But I did it!! I feel so awesome!! The trick is letting it rest in the fridge for an hour, otherwise it’s way to difficult to handle. Just look at this!

20151028_103214
 It’s a glorious Mini Pie!!!
I was almost certain this would work so well, but just look at these pictures of the process of working with the dough!

 

I’m using a pastry cloth and a rolling pin cover, and little plastic measuring things to help me get the thickness right.

20151028_15410620151028_15451720151028_15460020151028_15465520151028_15482620151028_15490520151028_15500620151028_154127 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Doesn’t that just look delicious!! I did discover a few tricks while making them, You have to be very careful in how you pick up the dough press after cutting the dough. If you allow it to fold in the middle it will damage the dough press and make the pie leak out the back. The trick to picking up the dough press is to pick it up by the center pins. Like the one pictured below. Also if you put in too much filling the dough won’t crimp together. 

20151028_154553

A fun tidbit, you don’t just have to use a sweet filling, you can totally fill this pie crust with savory foods too. Like this…20151028_160621                                                      … This fajita pie was a favorite at dinner. 

Pie Crust
Super yummy pie crust that has some crunch!
Write a review
Print
Ingredients
  1. 1/2 cup Brown Rice Flour or Millet Flour
  2. 1/2 cup Sorghum Flour
  3. 1/4 cup Amaranth Flour
  4. 1/4 tsp Xanthan Gum
  5. 1/4 tsp Baking Powder
  6. 1/2 cup Butter
  7. 2 Beaten Egg Yolks
  8. 1 TBS Cold Water
  9. 1/4 cup Sugar
Instructions
  1. Stir together the flours, sugar, xanthan gum and baking powder.
  2. Cut in the butter until dough is crumbly.
  3. Add the beaten egg yolks and the cold water.
  4. Mix really well.
  5. Wrap in plastic wrap and put in fridge for 1 hour (This is a super important step! Please don't skip it, it does matter!)
  6. Spread some Sorghum flour on a clean flat surface (Or on your pastry mat and rolling pin cover), roll the dough out to a 1/4 inch (you can go a little thinner for thin pie crust)
  7. You can use a dough press and make 6 mini pies, or you can make 1 8 inch pie.
  8. Once filled with your picked filling bake at 375 degrees: for mini pies bake for 20 minutes, for a regular pie bake for 50 minutes.
Notes
  1. You can make a savory pie! We added fajita fix-ins and it was really, really good!
  2. The second time I made these I didn't have enough Brown Rice Flour, so I used Millet Flour, it turned out just as well!
irRAWsistible.com http://irrawsistible.com/

Tasty!… Like a Brick…

Teff Dinner Rolls!! Here we come!! Or, so I had thought. They look alright. The dough didn’t rise much… If at all.

20151026_083303
But oh the taste! And the smell!! Talk about dinner rolls! They were so yummy! Just way to dense, much like a brick. 

What do you do when a cooking experiment tastes good, but is way to dense to eat like a roll?

You can always throw it away, but  I don’t like wasting 4 cups of Gluten Free Flour.

20151026_08355620151026_083251
We crumbled it on applesauce with cinnamon and bananas, and we also had soft boiled eggs with crumbled teff brick rolls. Both treats were amazing!

Coconut Caramel! Take 1

Hello!! I love caramel, but I don’t do dairy… This leaves me a very sad person from time to time, especially in October; It’s caramel apple season! But I am not one to shy from a food challenge, so check this out!

20151009_120054

 It looks so good doesn’t it? It is!

I found some wonderful cans of Sweetened Condensed Coconut Milk. I decided to try and turn them into a caramel treat.

This batch I cooked up in the crock-pot. I covered the can with about 2 inches of water, put the can on it’s side and cooked it on low overnight (about 11 hours really) Then I had to let the can cool to room temperature.

20151009_115333 Ooooh, the waiting was hard.

I must admit though, when I opened this can I wasn’t all that impressed with the contents

20151009_115436Just look at that, there’s layer of liquid at the top and it just doesn’t look all that good. I decided to pour it into a bowl to see if that helped improve it’s looks. I was also disappointed with this approach. Take a look at what I saw.

20151009_115639 

It looks ill….

 So I gave it to Dr. Spoon and stirred it.

Doesn’t it just look healthier now? I think so 

20151009_115800 

It wasn’t actually all that bad. Turns out it needed some stirring. It tastes a lot like coconut (Go figure huh) but it really tastes good on apples too. So try some out for yourself! And the awesome thing, it thickens the longer it sits. 

20151009_120045

 

I’m going to try again and cook it a little longer to see if I can get a darker caramel color and evaporate more of the liquid that was there when I opened the can (It may be coconut oil though…..) But for now, I have a wonderful sweet treat that I will enjoy oh so much!