Catching up

It has been a while

So much has happened the last year and a half it’s been hard to find time to keep posting.  I switched job, shortly after my mother suffered eye issues and we had to drive her and Dad around a lot, thankfully my boyfriend helped tremendously with all of that.   Sadly though we unexpectedly lost my mother last May and it’s been a hard transition ever since. My brother and I find almost every conversation about our father and managing his needs now.  Luckily I still have Ken and our pup Frankie at the end of the day for an unload.  

Anyhow, so many yummy gluten free goodies to write about.

There have been more decent frozen pizza’s out there.  Against the grain is still my favorite, but Smart Flour is good and so is Freschetta.   I also deeply love Claulipower’s Margarita pizza.  Costco had a similar brand and it wasn’t bad (if you don’t burn it).  

Also, the breads are really improving.  Udi’s came out with a super soft bread that is delicious.   It’s up there with Northern Bakehouse level of softness and “normal” texture.  I have more to choose from now when making stuffing and don’t have to bake my own much anymore, though I would like to get back to that.  I still see yummy recipes on Pinterest that I want to convert to gluten free. 

There are also more local bakeries popping up that will accommodate food issues.   A Piece Kake in West Fairview makes delicious cake balls and if you give her enough notice she will have dedicated gluten free cooking days.  It’s something she does for her own family, so she gets it.   This just does not apply to the super holiday orders she takes as those are mammoth and sell out in 5 mins on the Facebook order day.  Trust me, I was part of one of those frenzies. So she knows what it takes to separate out to make the kitchen gluten free and knows with the sheer volume she can’t do both at the same time.   If you are able to manage some small amounts of gluten, those holiday samplers are AMAZING.  She has a Facebook page you can follow and communicate with her on it. https://www.facebook.com/apieceofkake/

Of course Made With Love Not Gluten Bakery in Mount Joy is still a fantastic dedicated gluten free bakery that will accommodate other food issues as well.   You can go in and buy one or several of the daily items or contact them ahead of time for a custom order.  So good and yummy.   Also on Facebook and post up their daily treats to get your mouth watering.  Be early, especially on the weekends, they sell out quickly.  When they have some items that do not sell that day, they move them to the freezer and discount them, though it’s not as much as you would hope.  You can pick up a completely dairy free mac and cheese there, and it’s not made with fake cheese.  I will let that sink in…. https://www.facebook.com/MadeWithLoveNotGluten/

Someone had posted up about Sweet Dreams Cake Shop, located in Hershey on Facebook and I did contact them. They replied promptly that they can accommodate just about any dietary issues you have, however it is run out of her home (it is licensed and certified by the state of Pennsylvania to do so), so she seems to run only orders to avoid potentially unsold items (totally support trying to avoid food waste).  We tried to talk about maybe developing some sort of sampler to try and I was hoping to get some dairy free for my father, but the communications seemed to have stalled.  If that picks back up I will report back with how things are.  Like anyone, I am weary to order a lot of something and risk not liking it, hence the hope for a sampler. https://www.facebook.com/karensweetdreamscakeshop/

So, Made With Love Not Gluten having a storefront and daily items helps with sampling a lot of items to find what they make that you like.  If you are ready to place an order and hope for the best try Sweet Dreams, so far I haven’t heard anything bad about them, but I also haven’t heard about gluten free specifically, though my hopes are high.  If you want cake balls, you won’t be sorry with A Piece of Kake.  

There is Desserts Etc. in Hershey that you can usually only score a gluten free cupcake (tons of icing, which I am down for, but not everyone is) and they have huge gluten free peanut butter cookies.  But that is usually it.  The Pennsylvania Bakery will accommodate gluten free requests too when given notice, however I am not sure if they are made there or purchased from another baker.  A boss once got me some cupcakes there so I could enjoy in the deserts with everyone else.  They were delicious.  I may have ate both before anyone finished anything they had…..not proud. Not ashamed either.

More restaurants are providing gluten free options which is great!   The Soda Jerk in Hummelstownnow has gluten free buns, and they don’t crumble!  SCORE!

That is all for now, but I will be better about keeping up with the blog going forward. 

Little Northern

Every once in a while a new GF item comes along that wows me and gains my affections.   I have found a new bread that is seriously the best GF bread I have ever had.  Little Northern Bakehouse bread has a fantastic texture and taste.  And I didn’t’ think I would say that about a plant based, GF, Dairy Free bread, but man they have won me over!  I don’t’ need to do anything to eat this bread.  Some of the GF breads require some microwave time with a wet paper towel to soften up before eating or toasting.   This, right out of the bag is fantastic.  I have had all 3 breads and love them. I hope to soon be able to acquire the buns to try.  

 

http://www.littlenorthernbakehouse.com/

Gluten free pretzel bites

These were delicious! I opted for butter instead of water to brush on them.

Gluten free pretzel bites

These were delicious! I opted for butter instead of water to brush on them.

Sesame noodles

12 ounces thin noodles

1/4 C Soy Sauce

1/4 C Canola Oil

3 T Pure Sesame Oil

2 T Sugar

2 T Rice Vinegar

1/4 tsp hot chili oil

1/4 tsp red pepper flakes

4 cloves minced garlic

 

Bring a large pot of water to a boil.   Cook the noodles according to the package instructions.

 

Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil, pepper flakes, and garlic in a bowl.   Taste to adjust the ingredients as needed.

 

Drain the noodles.  Pour the sauce over the hot noodles and toss to coat.  Spring with green onions if desired. 

Vino restaurant in Harrisburg

I finally got to try Vino and I loved it!  The food is delicious and reasonably priced! They have a seperate gluten free menu you can request.  I highly recommend the chianti braised pork.  

Cauliflower Alfredo

I have been dying to try this for a while and finally got to do it, and it was fantastic!
Now I am a cheese based person, so we did sprinkle fresh grated parmesan cheese on top, but it was fantastic without it, just needed to satisfy my cheese craving :-)

Cauliflower Alfredo Sauce

INGREDIENTS
1 medium head of cauliflower 
1 large yellow onion
2-3 cloves garlic
1 tablespoon butter (or coconut oil)
5 cups chicken broth
¾ cup milk (or non dairy milk if needed)
½ teaspoon salt (I used Himalayan Pink Sea Salt)

INSTRUCTIONS

1. Cut the onion and garlic into thin slices. Meanwhile, melt the butter in a skillet on low heat, add onion slices and garlic and sauté covered on low until the onions and garlic are golden and caramelized (about 20 minutes).
2. Bring chicken broth to a boil. 
3. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve 3/4 cup of broth, drain the rest.
4. Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, 3/4 cup of broth (or more as needed), milk and salt. Puree until smooth.
5. Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.Depending on the size of you blender, you can also double the recipe.

Loaded Chicken and Potato Casserole

I tried this recipe the other day and LOVED it.   I tweeted it a bit for lack of all the ingredients on and hand for wanting to see the smoked paprika used :-)

INGREDIENTS

1. 1 1/2 pounds boneless skinless chicken breasts, cut into small pieces
2. 5 medium Russet or Idaho potatoes, cut into approximately 1 inch pieces
3. 3 Tablespoons olive oil
4. 1/2 Tablespoon paprika  (I used it half regular paprika and half smoked paprika)
5. 1 Tablespoon garlic powder
6. 1 teaspoon salt (I used Himalayan Pink Sea Salt)
7. 1 teaspoon black pepper
8. 2 cups shredded cheddar cheese (I was out of shredded cheese, i chopped up cooper, swiss, mozzarella and cheddar slices and tossed that on top)
9. 1/2 cup cooked, chopped bacon or pancetta 
10. 2 green onions, sliced thin (optional)

INSTRUCTIONS

1. Preheat oven to 400° F. Grease a 9×13 inch baking dish with non-stick spray.
2. Spread the diced chicken and potatoes evenly into the baking dish.
3. In a large bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken and potatoes. Stir to coat the chicken and potatoes.
4. Bake, uncovered, for 50 to 55 minutes.
5. Remove from oven, and sprinkle evenly with the cheddar cheese, chopped bacon, and onion. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.

I tried this recipe the other day and LOVED it.  

Wholly wholesome pizza dough

This worked pretty well, made several little pizzas and pizza pockets with it :-)

Kraft Cooking Creams

So  I was out of the cooking creams and wanted to make a chicken dish that Ken loves.  I knew I had plain cream cheese, but wasn't sure how to go about making my own.  Turns out, after a quick Google search I found a super easy way to do it and very cost effective!

Ingredients:

1 pkg (8 oz) cream cheese, softened
1/2 cup chicken broth
1 T Italian Herbs and some Grated Parm cheese to your preference

In a small saucepan, combine the cream cheese and broth. Stir over low heat until the cheese is melted.

It's that easy.

Wild tree

I continue to love this company's products more and more.  Just tried the everything spice, per the directions on the bottle. O...M....G!!! So very good.  They are also making changes to have a gluten free facility!  They are also already nut free , which affects some people I know.  Love, love, love their products.

Chicken Cordon Bleu Casserole

Ok, tried the whole Chicken Cordon Bleu casserole thing that I have seen several recipes on.
So good!

Casserole:
1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken was recommended and it worked beautifully.  You want about 5-6 cups of chicken)
½ pounds thinly sliced Deli-style Ham, Rough Chopped  (I used Pit Ham)
¼ pounds sliced baby swiss cheese (we had longhorn and it worked well)
Sauce:
4 T butter
4 T gluten free flour (I used Better Batter)
3-¼ cups Milk (I Used Whole Milk)
2 T lemon juice
1 T dijon mustard
1-½ tsp salt
½ tsp smoked paprika
¼ tsp white pepper
Topping:
6 T butter
1-½ C Ian's Gluten Free Panko Bread Crumbs
¾ tsp seasoned salt
1-½ tsp dired parsley

Directions:

1) Preheat oven to 350 F. Butter a 9 x 13 inch baking dish.
2) Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
3) Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole.
For the topping:
4) Melt the butter.  If using the microwave, heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
5) Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool before serving. 

Gluten free alcohol

totally helpful slideshow on gluten free boozing:
http://www.glutenfreesociety.org/wp-content/uploads/Consuming-Alcohol-on-a-Gluten-Free-Diet.pdf

Gluten free alcohol

I have been trying to compile collections of information on gluten free alcohols.  This site has some good info on flavored vodkas:
http://www.mygfgirlfriend.com/2013/12/2013-gluten-free-holiday-liquor-guide/

more vodka info:
Vodka:

• Blue Ice vodka. Blue Ice makes two different vodkas: one potato-based and one wheat-based. If you decide to try it, make sure you grab the blue bottle, which contains the potato vodka. Both the wheat and the potato vodkas are processed in the same facility. Blue Ice Vodka is the first brand of spirits eligible for a gluten-free label.


• Bombora vodka. Bombora, a grape-based vodka, is imported from Australia. The company makes only grape-based vodka, so there should be few concerns about gluten cross-contamination in the facility.


• Boyd & Blair vodka. Boyd & Blair, made at Pennsylvania Distilleries in Glenshaw, Pa., is crafted from small, local batches of potatoes in a gluten-free facility.


• Cayman Blue vodka. Cayman Blue, produced in the Dominican Republic from sugar cane and spring water, is the first distilled spirit certified gluten-free by the Gluten-Free Certification Organization (GFCO), which tests products to make sure they contain fewer than 10 parts per million of gluten.


• Chopin vodka. Chopin makes three varieties of vodka: wheat, potato and rye. Obviously, if you react to vodka distilled from gluten grains, you need to stick with the potato-based vodka, which comes in a bottle with a black cap and lettering.


• Ciroc Ultra Premium vodka. Ciroc, another premium vodka, this time made from grapes, comes in four different flavors. Ciroc's plain vodka is gluten-considered gluten-free.


• Cold River vodka. Cold River potato vodka is made in Maine and comes in two flavors: plain and blueberry (made with real Maine wild blueberries). Both are considered gluten-free. Interestingly, the company also makes an unusual potato-based gin (see the article Is Gin Gluten-Free? for more information).. 
• Devotion vodka. Devotion vodka bills itself as the first brand to introduce a full line of U.S.-produced gluten-free and sugar-free flavored vodkas. Devotion features five flavors: Wild Cherry, Coconut, Blood Orange, Black and Blue and "The Perfect Cosmo." If you're sensitive to dairy, note that Devotion adds casein protein from cow's milk to its final products to improve "mouth feel."


• DiVine vodka. DiVine vodka is made from grapes by a winery in southwest Michigan. The winery/distillery does not process any gluten grains.


• Famous vodka. Famous vodka is made from Idaho russet potatoes and water from the spring-fed Snake River in Idaho. Famous sells a traditional vodka and a rose-flavored vodka infused with rose extract.


• Glacier vodka. Glacier vodka, made in Idaho out of Idaho potatoes, does not include any gluten grains, according to the company. Be aware it's made in a facility that also makes a wheat-based vodka (actually, it's the same facility that makes Blue Ice vodkas).


• Krome vodka. Krome vodka is made from corn in Oregon and bills itself as "naturally gluten-free." According to the manufacturer, there is barley present in the facility where Krome is made, and some of the same equipment is used for both the barley-based and the corn-based alcohol products. "All tanks are cleaned far beyond standards" between products, according to the distiller.


• Luksusowa vodka. Poland-crafted Luksusowa (which means "luxurious" in Polish) is the top-selling potato vodka in the world, according to distributor W.J. Deutch & Sons. Luksusowa makes only potato vodka, so again, any concerns about facility cross-contamination should be minimal.


• Monopolowa vodka. This potato-based vodka originated in Poland and now is distilled in Austria.


• RWB vodka. This vodka, made from Idaho potatoes, is marketed by Luxuria Brands and prominently features the words "gluten-free" on the package. Be aware that it's made in a facility that also processes gluten grains.


• Smirnoff vodka. Smirnoff is distilled from corn, and the company's plain vodka should be safe, even if you're sensitive to gluten-grain-based alcohol. However, watch out for Smirnoff Ice beverages (the kind that come in six-packs) — they are malt-based and not gluten-free (see my article Gluten-Free Ciders and Beer Alternatives for more information).


• Tito's handmade vodka. Tito's is made in Texas from corn. Here's the company's rather extensive (but helpful!) gluten-free statement: "Tito’s is made from 100% corn and as a distilled spirit, is completely gluten-free. Some producers add a little bit of mash back into the spirit after distillation, which would add gluten content into an otherwise gluten-free distillate (if using wheat as the base), but I don’t do that regardless. It’s an important thing for us, and we actually include “GLUTEN-FREE” in lots of our materials and on the website so people can make informed choices. But, I am a vodka man, not a doctor, so if you have more questions or concerns, you should definitely talk to your doctor about it!"


• Vikingfjord vodka. Vikingfjord is another pure potato vodka which is made in Norway.

Source:
http://celiacdisease.about.com/od/GlutenFreeAlcohol/a/Gluten-Free-Vodka-List.htm

Muesli Cookies

Decided to try the Muesli Cookie Recipe on the bag.  Not bad, not bad at all.   

The bag photo is not the best, so here it is:

1 C butter, soft

1 C sugar

1 tsp Sea Salt

2 Eggs

1 tsp Vanilla Extract

2 1/4 C Bob's Red Mill Gluten Free All Purpose Flour

3/4 tsp Xanthan Gum

1 1/2 tsp Baking Powder

1/2 tsp ground Ginger

1/2 tsp ground Allspice

2 C Bob's Red Mill Gluten Free Muesli

Preheat oven to 350 degrees. Spray two baking sheets or line them with parchment paper. 

Cream butter, sugar, and salt until just combined. Add eggs and vanilla and mix to combine.

Sift together flour, xanthan gum, baking powder, and spices.  Add to butter mixture and mix slightly.  Add muesli and continue to mix until thoroughly combined. 

Scoop cookies onto prepared baking sheets (about 2 T per cookie) and bake for 15*17 mins, until edges are slightly brown.  Let cool slightly on baking sheets, then removed cookies to a wire rack to cool completely.   Makes about 32 cookies. 

Krusteaz

Totally excited the Krusteaz came out with some gluten free mixes.  The blueberry muffins and brownies have been very good.  Very happy with how they turned out.  In fact, the muffins didn't last long around here......

I think we have a winner.

I am always experimenting and trying to improve on things.  And as much as I love the Ian's Gluten Free Panko, for some things, the crumb size is too large.  So I decided to dig into the supply of gluten free items I have received over the past few years from my mother on her grocery trips.  I have found a breading combination I really like.  I dredge chunked up chicken (or sliced zucchini) in a mostly milk based liquid, with an egg in it.  Then I go into a mixture of Glutino breadcrumbs/Kentucky Kernel Seasoned Flour/fresh grated park cheese/garlic powder.  And that is it.  I like to do the frying in my cast iron skillet, and so far the peanut oil has really supplied the best browning.  It has been tested out about 4 times now.  And so far, everyone has loved it.   Ken doesn't even like zucchini, and when I made it with this breading, he loved it.   Trust me, when it comes to the gluten free cooking, he will let me know if something is not as good as the gluten version.  He's not gluten free so he doesn't have to accept some subpar versions of things the way many of us have.


there isn't a set recipe, but basically, here is how it goes:

one egg to probably a cup to two cups of milk.   The ratio is really more milk than egg.

for the flour, equal parts seasoned flour and glutino breadcrumbs, with a generous amount of cheese.   I am a big fan of garlic, so I am pretty liberal with that too.

Crusted, stuffed chicken

Crusted, Stuffed Chicken

 

1C           Low Fat Ricotta

2T           Grated Parm Cheese

1T           Fresh Basil, chopped

1              Minced Garlic Clove

Small handful of chopped baby spinach

Small handful of diced grape tomatoes

Dash of Oregano

Ian's Gluten free Breadcrumbs/Panko

Sea salt and cracked black pepper, to taste

2 tsp       Olive Oil

 

Combine ricotta, spinach, tomatoes, parm, basil, garlic, sea salt,  and pepper until thoroughly combined.

 

Rinse the chicken breast then cut a slit in it for stuffing (my chicken breasts were not slitable, so I pounded them out to make more of a wrap).  Fill the caveity with the mixture, season each side of the chicken with salt and pepper, then carefully dip both sides into bread crumbs until both sides are evenly covered.  Close with a toothpick.

 

Heat the olive oil in an oven proof skillet on the stove on medium high heat.   Once the pan is hot, brown the chicken on each side until golden brown (3-4 mins). Then cook chicken in oven for 20 mins at 400 degress or until the chicken is cooked through.  

Sausage cheese balls

3/4 C      Bisquik Gluten Free Mix

4 oz        bulk gluten free pork sausage

1 1/2 C   shredded Cheddar cheese

1/4 C      grated Parm Cheese

1/4 tsp    Garlic Powder

1/4 tsp    dried Rosemary leaves, crushed

1/8 tsp    Cayenne pepper

1/2 C      Milk

2 T          chopped fresh Parsley

 

Heat oven to 350F. Spray a cookie sheet or muffin tin with cooking spray.

In  a large bowl mix all the ingredients together.   Make approximately 1 inch balls (or larger). Place on sheet or in muffin tin.

Bake uncovered for 22-30 mins depending on size, until golden brown.  I sprayed the tops of mine with some of the cooking spray, they got a nice crisp edge.

Now, I had to quadruple the recipe as I had more than 4 oz of pork sausage.  So I ended up using several cheeses in mine to get the right amount.  Worked great :-)

This was from the Betty Crocker gluten free cook book.

Simply organic pumpkin cake

I happened to pick this up at a grocery store in Cape May last year and finally deiced to make it.  Was very yummy.  Would love to find and purchase again :-)