Summer, Fall, Seasons All!

This Summer & Fall have been so full of life! I’ve cooked several successful meals that I just haven’t had time lately to blog! I had a baby, made new friends and have had such a good time being a mom that I have been slacking on my blog desires!

Well, be prepared for more updates! I’m going to post a new recipe each Thursday! And I’m going to start adding a video to our youtube channel bi-weekly!

Let’s make some food memories!

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

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!

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/

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.

20150308_16505920150308_165743
 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.

20150513_160652

 
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.

 

20150513_16153820150513_16160420150513_16160720150513_16162120150513_16190220150513_16194020150513_16195120150513_16201120150513_16202820150513_16203920150513_161621
20150513_16204820150513_16231120150513_162323
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.

20150513_174800