Ham fried “rice”

I love ham fried rice, there are just two things wrong with it now. 1) It’s made with soy sauce so it has wheat. 2) I already eat a lot of rice. Rice is probably the main go to grain for those with celiac disease or even a  gluten sensitivity. Rice fills you up but doesn’t always leave you feeling very well.  There are two ways to handle this problem. Ignore it, or futz with some food until a suitable substitute is found. I live by the second option.

I adore my mother, she’s always on the lookout for fun things to try with me. She came across a wonderful recipe substituting cauliflower for the rice. It sounds crazy, but a dash of crazy every now and then spices life up, so we tried it.20151014_174725

Doesn’t that just look like ham fried rice?? It tastes pretty good too!!

It’s fairly simple too!

20151014_174802Take some Minced Garlic and Oil.

And some carrots, peas and ham. (We cubed pre-sliced ham)

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 Add the chopped cauliflower (Thank heaven for food processors!)

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Don’t forget the Gluten Free soy sauce!20151014_174821

 

 

  

Heat it all up and add some eggs and you’ve got a wonderful dinner! Don’t take my word for it! Try it out!

Ham fried Cauliflower "Rice"
A fabulous substitute for traditional ham fried rice!
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Ingredients
  1. 1 TBSP Sesame Seed Oil
  2. 1 TBSP minced Garlic
  3. 8 oz cubed beef, ham or chicken {Depending on your fancy ;) }
  4. 1 Cup diced (or shredded) carrots
  5. 1 head of cauliflower
  6. 1 Cup of peas
  7. 2 eggs
  8. Pepper
  9. 3 TBSP Tamari Soy Sauce
  10. Scallions to garnish
Instructions
  1. Place cauliflower in food processor and process.
  2. Heat the sesame seed oil and garlic in a sauce pan.
  3. Add the meat and heat it up.
  4. Add Carrots to the heating mix next.
  5. Add the cauliflower, continue to heat the mix.
  6. Add the peas and heat for a minute or two more.
  7. Make a hole in the middle of the food, add the eggs in the center of the food, scramble the eggs for a minute, then mix all the food together.
  8. Add the pepper and the Tamari Soy Sauce.
  9. Remove from heat.
  10. Serve and garnish with scallions.
Notes
  1. If you don't want peas, chop up 1 cup of fresh green beans.
  2. We only used half a head of cauliflower, so we got to make 2 wonderful batches of this!
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Oh my Burrito!!

I have missed burritos. A lot. So when I saw some rice paper at the store I thought, hey maybe I can make a burrito with a rice paper!

What do you need before you have a burrito?  You need cheese, salsa, olives and re-fried beans. Dairy doesn’t sit well with me, but I love cheese. Cashew Cheese has become a favorite around my table.

 20150513_161135Take some raw cashews and soak them for at least 2 hours. Drain them and put them in your food processor or blender with nutritional yeast (for the cheesy flavor), garlic powder, black pepper, salt, apple cider vinegar and some lemon juice and blend it all together.

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 You’ll end up getting a smoother cheese using a high power blender like a vita-mix, but a food processor works just as well if you don’t mind having less creamy spreadable cheese.

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This is the rice paper I used. You place the paper in warm water for 10 seconds, place it on a plate, add all the toppings you desire, wrap it up then roll it in brown rice flower.

Here is a photo walk through of the process I went through.

 

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I double wrapped them because Just one layer was a flimsy shield for all my burrito fill-ins. Rolling the first layer in brown rice flower, helps with transparency. Without rolling them in brown rice flower, you can see all the filling, and it just feels weird not to have a wrapping on burrito innards.

20150513_16233620150513_16234120150513_16210220150513_16242920150513_16243920150513_172852 I baked them in the oven for several minutes. I wish  I had written down exactly what I did the first time because I haven’t been able to replicate the crispiness I had with my first batch.

 

Still, it’s a great meal as my toddler can testify.

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Gluten-Free Orange Bread!

While I was making chicken soup, I decided I wanted a sweet bread to go with it. Time for some banana bread!! Hold the phone… banana bread? Yeah, that was my first thought too. I was going to be taking some of the soup to a friend of mine who wasn’t feeling very well, and he doesn’t like Bananas. I was determined to make a sweet bread for him to go with his soup. Luckily my handy dandy gluten-free living cook-book was able to save the day! Mostly, I didn’t have coconut or coconut milk, so I modified the recipe for what I had on hand and here’s what it turned out. (Sadly, I don’t have any pictures of the bread, so when I make this again I will post pictures then)

Orange Bread
A yummy dessert bread
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For the Bread
  1. 1/2 Cup Tapioca Starch
  2. 1/4 Cup Teff Flour
  3. 1/4 Cup Brown Rice Flour
  4. 1/2 Cup Potato Starch
  5. 1/2 Cup Sorghum Flour
  6. 1/2 tsp Baking Soda
  7. 1/2 tsp Salt
  8. 2/3 Cup Sugar
  9. 2 tsp Baking Powder
  10. 1 1/2 tsp Xanthan Gum
  11. Zest of 1 small Orange
  12. Juice of 1 small Orange
  13. 1 TBSP Vanilla
  14. 3/4 Cup Almond Milk
  15. 1/3 Cup Olive Oil
  16. 1/2 Cup Applesauce
  17. 1 tsp Baking Powder
  18. For the Glaze
  19. 1/2 Cup Powdered Sugar
  20. 2 TBSP Orange Juice (Fresh squeezed preferred)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together Starches, Flours, Sugar, 2 tsps Baking Powder, Xanthan Gum and Orange Zest.
  3. In a small bowl, mix applesauce and 1 tsp baking powder together. It will get bubbly. Set the applesauce to the side.
  4. Add Vanilla, Milk, Olive Oil and Orange Juice to the flour mixture. Mix together for a minute or two (Or 30 seconds if using an electric mixer) before adding the applesauce mix.
  5. Mix until everything is well blended.
  6. Pour batter into a greased bread pan.
  7. Bake for 55 - 60 minutes, or until top is browned and a toothpick can be inserted into the middle and come out clean.
  8. Leave the bread in the pan and poke several holes in the top with a toothpick.
  9. Make the Glaze by mixing the Powdered Sugar and the Orange Juice together.
  10. Spoon the Glaze over the top of the Bread.
  11. Let cool in the pan for 10 minutes.
  12. Remove from pan and let cool completely on a wire rack.
  13. Store in an airtight container for up to 3 days.
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It’s so good! My friend gave it the most suspisious look when I told him it came from my dairy-gluten-free cookbook, but he really enjoyed it! “I thought this would taste less… wheaty” Was all he could say about my wonderful bread! How awesome of a compliment is that?!

Till the next post!
N.

Gluten-Free Cracker Treats (Of the Graham variety)

My Nieces and Nephews love Teddy Grahams, but when I or my daughter have snacks with them, we can’t enjoy those delicious little guys without intestinal issues. So I had to find an alternative snack.

Luckily one of my wonderful sisters recently gifted me with a gluten-free recipe book (The Healthy Gluten-Free Life by Tammy Credicott) that had a graham cracker recipe, but it was for large sheets of crackers to be used in s’more making (nothing wrong with s’mores, just not what I was looking for), so I did a little tweaking to the bake time and the result was perfect! My test subjects *cough-cough* I mean my sisters and their children LOVE them! As does my little angel.

Yummy Snack-able Crackers (of the Graham Variety)

Dry Ingredients:
3/4 Cup Sorghum Flour
1/2 Cup Brown Rice Flour
1/4 Cup Amaranth Flour
1/2 Cup Potato Starch
1/2 Cup Tapioca Starch
1/3 Cup Packed Brown Sugar
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Xanthan Gum
1/2 tsp Baking Soda
1/4 tsp Salt
Wet Ingredients:
1/2 Cup Shortening
5-6 TBSP Cold Water
1/4 Cup Honey
2 tsp Pure Vanilla Extract

1. Whisk together dry ingredients.
2. Using your hands or a pastry cutter mix and crumble the shortening into the dry mix until crumbs form.
3. Add 3 Tbsp cold water, honey and vanilla. Stir with a spoon until it comes together and forms a ball. If needed, add another Tbsp or two of cold water.
4. Divide dough in half, form into discs, wrap, and refrigerate 1 hour.
5. Using one disc at a time, roll between 2 pieces of parchment paper to 1/8 inch thickness (can be 1/4 if you want thicker treats, but 1/8 inch works really well too)
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6. Remove top parchment paper, using a small cookie cutter cut dough to form small treats, place cut out treats on parchment paper on baking sheet. Repeat until all dough is used.
7. Bake at 325 degrees for 10 minutes. Store in an airtight container for up to a week.SSPX0026

For more variety try these variations: When treats are fresh out of the oven gently brush honey across the top for more flavor. Or mix 1 Tbsp cinnamon and 2 Tbsp sugar in a bowl and sprinkle across the top of the treats before baking.

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Baking tip: If you don’t want to spend the time cutting all those tiny treats out, place the rolled out dough on a parchment paper on the cookie sheet and score with a knife into tiny squares and bake for 12-14 minutes and then break them apart after baking for easy small finger snacks. (Like the right side of this photo)

Bonus tip! Make Graham Cracker cups for s’more cups! Melt Enjoy life chocolate to fill the cups with, then top with marshmallow cream!
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These treats are going to be around my house all the time! Enjoy your treats!

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Canned Troubles

Have you ever sat in your kitchen staring at your canned goods with the thought “I have no idea how to make this stuff appealing…” I know I have. As long as I can remember my mother has had cans of peaches and pears on her shelves. We do have a variety of ways to eat them, we’ve turned pears into raw-veggie rabbits and both fruits have been added to cottage cheese and eaten. Of course pies and plain have been used as well. As I was sitting there staring at them, none of those options seemed appetizing. Then I saw the blender and I got an idea, and these delicious recipes were born. *MWAHAHA*

Peach Pie Shake
A Peach Pie in a Glass
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Ingredients
  1. 1 Can Peaches (29 oz)
  2. 3 cups Ice
  3. 1/2 tsp Cinnamon
  4. 1/4 cup Brown Sugar
Instructions
  1. Blend all ingredients in a Vitamix Blender on the smoothie setting and then enjoy!
Notes
  1. You can leave out the sweetener or use 1/4 cup applesauce instead of brown sugar, or a TBSP of honey instead of the brown sugar. Any way you choose to do it, it'll taste like nirvana.
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  Pear Pie Shake

1 can pears
½ cup applesauce
½ tsp cinnamon
2 ½ cups ice

Blend all ingredients in a Vitamix Blender on smoothie setting and enjoy (for extra vitamins add some spinach) I’ve even made these smoothies with fresh fruit in a normal blender, they still taste delicious with ultra creaminess!  Enjoy your Fruit Pies in a cup!

Brought to you by irRAWsisitible Gluten-Free Department

Gluten-Free Kisses for Naomi

gluten-free kisses

It is so often difficult to find things to tempt the more finicky palate of my autistic son, who has sensitivities to a great many, many things. Heck, my husband too, for that matter! Hah!

Additionally, I have a granddaughter that is gluten-intolerant, and a daughter that is very gluten- and milk-sensitive.  They have severe gastro-intestinal distress when they eat something they shouldn’t have. It is difficult to be 100% perfect in our wheat society.

 Then, there are my dear neighbors with a wee girl that cannot eat wheat and is SO dedicated to making sure that her tummy doesn’t hurt, and sometimes its SO hard to find something in the store that actually tastes like more than cardboard. 

They are all my dearest Valentines, and I seek out, search for, and gratefully share recipes that make their lives so much richer and tastier, and healthier, and mine a little easier too.

This gorgeous little creation came from Simply Gluten Free, one of my favorite resources for gluten-free recipes, and a whole lot of creative fun!

So quickly, with only a tiny bit of fanfare – I share with you the link to Gluten-Free Kisses, and hope you enjoy them as much as we have.

Quinoa Parfait

Quinoa Parfait 2 Quinoa is a delicious grain, small, multi-colored, kind of nutty, chewable, and fun. Ben has learned to enjoy it with yogurt, and fresh fruit.

Quinoa ParfaitIn fact, today with the leftovers from the breakfast cooking pot, we made a Quinoa Parfait to have as a snack when he gets home from school. 

He’s thinking about the toppings, wondering if blueberries might be better for him than say, perhaps a banana – Oh! and then remembering his favorite fruit – It’ll be topped with Kiwi!!! 

12 Days until Christmas

Gluten-free Snickerdoodles for CatherineWith only 12 days until Christmas, it seemed a good time to make a cookie gift for a little friend of mine. Her name is Catherine, and she is gluten-free. Any gluten makes her tummy hurt, and she is SO good about eating nothing that makes her feel badly. So tonight, I made my very own gluten-free flour blend, and made something special for Catherine! Don’t those snickerdoodles look good enough to eat, so light and chewy?

Ben has been keeping track of how many days we have left until Christmas day – and behind the cookies is featured his countdown chart – he can hardly wait – but the greatest perk for Ben is the fact that there are two whole weeks off from school and he can sleep in as long as he chooses to!

Snickerdoodles
Delicious, crisp yet chewy.
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Ingredients
  1. 1.5 C Sugar
  2. 3/4 C Butter
  3. 1 tsp Vanilla
  4. 2 Eggs
  5. 2.5 C Gluten-Free Flour
  6. 2 tsp Baking Powder
  7. 1/4 tsp Salt
  8. 2 tbs Sugar
  9. 2 tsp Cinnamon
Instructions
  1. Cream Sugar and butter until well-mixed and creamy.
  2. Add vanilla and eggs, beating until well-combined
  3. Add flour, baking powder and salt.
  4. Roll dough into balls and dip into sugar/cinnamon mixture.
  5. Bake at 350 for 8-11 minutes.
  6. p.s. I didn't have cream of tartar and baking soda, so I substituted baking powder.
Notes
  1. My gluten-free flour mix for this batch was -
  2. 1/2 C Brown Rice Flour
  3. 1.5 C White Rice Flour
  4. 2/3 C Potato Starch
  5. 1/3 C Tapioca
  6. 1 tsp Xanthan gum
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Kitchen-Hop : Gluten-Free Flour Basics

Tonight we’d been invited to Scheri’s home, to share with her the uses (or not) of Gluten-Free Flours. She is very concerned about her daughter (a gorgeous light-weight who needs to put on some pounds) who cannot eat wheat anymore. This little lady is amazing to me because even though she is SO young, she refuses to eat anything that is going to make her tummy hurt – even if there is nothing else to be had. That’s the reason Scheri wants to make sure there is always something around for her “little bird” to snack on.

We began the evening by showing the leavening power of baking powder and applesauce! You just wouldn’t believe it unless you saw it bubbling away. Amazing. With that, we then put some cupcakes in the oven to be devoured later….

Naomi had a fireside chat with Scheri & Ingrid about the flours she has used, their liquid-absorbing properties, their flavors, and which ones mix well with others.

While Naomi was teaching, Diana cooked the quinoa, for the meal to follow. The pans were hot and ready for Naomi. She made popped quinoa- what a treat!  Scheri & Ingrid then took some of the prepared Naán bread dough in their hands. We believe if you attend a class and don’t have a hands-on moment, creating it at home later will be more difficult. Scheri said, “Hey! This doesn’t feel anything like I thought it was going to…”  We created bread rounds, and baked them on the portable grill. The key to having the bread dough not stick on the hands is – potato starch!

Dinner!  What were we making?  Navajo Tacos (i.e. Naán bread) covered in quinoa, tomatos, onions, chili, and olives.  For dessert, cupcakes and hot chocolate!  

Wee Katherine was in Heaven!