GLUTEN FREE FOODIES

Gluten Free Frozen Yogurt At Menchies - Grand Opening Event - West Seattle

2012-01-27T13:00:00.000-08:00

I love that Menchie's of West Seattle is donating to two very important local organizations during their fundraisers this weekend in West Seattle.

Supporting local food banks are so important to me - especially Gluten Free Food!

I love that the frozen yogurt is self serve and you an sample any flavors. The toppings are always fresh and fun - nuts, fruit, coconut and jimmies. It is a great healthy treat with live active cultures it is a double bonus!

I can't wait to try Blueberry tart, Chocolate Espresso and more!

There are so many great flavors and they rotate them regularly.

Check out Admiral Menchie's on Facebook and Twitter too for updated info.

I asked the owners Guy and Leslie Castanha about this weekend ...

“Our guests have already embraced us, and this grand opening event is a way for us to thank our fans, as well as invite new guests into our store. We can’t wait to have everyone join in on the fun,” said Guy Castanha, who co-owns Menchie’s Admiral with his wife, Leslie. “This is also a great opportunity for us to reinforce our commitment to being a community partner in West Seattle as we team with the West Seattle Food Bank and West Seattle Helpline.”

Please share this fun event with your friends and family and I look forward to seeing you at ...

The NEW Menchie's Admiral store at 2620 California Avenue SW in West Seattle.

If you are reading this and are outside of the area maybe this is a good reminder to drop off some supplies and Gluten Free Food off at your local Food Banks. Hopefully there will be a new Menchie's in your area soon!

Enjoy!

Lisa

Get Your Gluten Free Pretty On! Red Apple Gluten Free Lipstick

2012-01-26T13:04:00.000-08:00

There is nothing like a little bright lipstick to perk you up and give your mood a boost!

I love lipstick!
red lipstick,
pink lipstick,
frosty you name it

I love lipstick ... but it has to be
GLUTEN FREE!

I'm picky about my lipstick.
It must be soft,
natural ingredients,
good long lasting color,
moisturizing,
allergen free,
paraben free,
look great on ...
and most important as I mentioned before
GLUTEN FREE!

I like it when the lipstick stains my lips too so the color lasts. The only thing that I know that does that are beets ... but

um ...

not so convenient ...

less messy

than crushing up beets ....

Red Apple Lipsticks

are the answer for me!

I recently chatted with the owner and founder of Red Apple Lipstick - Jay Adam Harper from Houston, Texas. I asked him a few questions and this is what he had to say about his products.

What made you decide to go into the Gluten Free Lipstick business?
The reality is that I really simply wanted to design a world class lipstick. Over 4 years ago, I realized that this was NOT going to happen with any Chinese based company. This decision led me to assemble a team of cosmetic chemists in the USA. It was this brilliant team that educated me as to the dangers of paraben and its relation to breast cancer first. This then naturally led to conversations about overall safety which certainly included the topic of gluten. The team said it would be difficult but I know, when there is a will, there is a way. So 3 years down the road from there, a formula was perfected and poof, there you have it.

Do you or anyone you know have Celiac Disease?
Honestly, when I started this project I did not. However over the years almost everyone I know now is Celiac. I further truly believe that a LOT more people have a gluten intolerance without even knowing it, including myself.

Do you plan on adding other Gluten Free make up products in the future?
Absolutely! We already have eye shadow in beta testing :). We are just about to release Balmshell, the world's most perfect lip balm. We have lip pencils in beta. We have foundation, blush, rouge, eye pencils, eyebrow pencils and more in formula production now. You can certainly expect an entire line of cosmetics and signature accessories in the future. And just wait until you see our lip concealer.

There is a rumor that a woman will ingest 3-10 pounds of lipstick in her lifetime.

I somewhat believe that as a truth because if it is going in your mouth or

on your skin you are absorbing it.

I'm not sure what amount is actually true nor will I take the time to research it.

I can say that from wearing lipstick for many, many years since I was a wee little one playing dress up,

I was all about the lipstick!

Just think about it ...

every time you take a sip, bite or kiss someone you will consume

the lipstick, balm or gloss that you are wearing.

If you have Celiac Disease and are Gluten Free

it is very important to wear a lip product that is natural and free of allergens including Gluten!

Jay sent me some samples of Red Apple Lipstick that I picked out.

I couldn't wait and was very excited to try them on.

Of course I went for the red first!

Just like the name it is RED!

I love love love it!

I also picked out Strawberry Lips

and a package of small samples

3 Light Nights which includes - 3 little trials of

French Skirt, Ruby Slippers and RED!

I liked all 3 but love

French Skirt and RED!

Each sample comes with 3 little brushes and in a bag.

It is a great way to try the colors without committing to a tube.

The sample pack is $6.

Each color has a description and a picture to help you choose a lipstick tube.

There are also customer reviews so that you can see what real customers are saying about

the color as well.

I love it because it is mineral based, soft, light, moisturizing and lasts!

Red Apple Gluten Free Lipsticks are made with Vitamin E, Shea Butter.

I know what you are thinking. I thought the same thing, ordering my lipstick online?

But how can I really see and judge a lipstick from the screen on my computer?

I thought the same thing but not only is shipping free from Red Apple Lipstick it is 100% Guaranteed.

If you do not like the product and you return it within 30 days and get a refund. Look at their site for more details about their policy and answers to frequently asked questions.

The other thing that I really love is that Red Apple Lipstick products are made in the USA!

I support "Made in the USA" products!

I highly recommend that you sign up for the newsletter and "Like" Red Apple on Facebook.

This is a great way to hear about specials or promotions.

Speaking of which...

they are so confident that you will love Red Apple Lipstick like I do!

They have a Lipstick Exchange Program

if you send them a tube of lipstick that you do not like

they will send you a tube of lipstick for FREE you pay shipping and handling.

Please see their site for more info.

All I know is that I can't wait to get more colors! My Gluten Free Red Apple Lipstick has not left my purse since I got it. I wear them all the time - the hardest part is deciding which color to wear!

BONUS FOR GLUTEN FREE FOODIES READERS

SAVE $2.00 off your entire order

when you use the special coupon code

"glutenfreefoodie"

look for the box that says - "discount code" at check out

So what are you waiting for?!?

Get your Gluten Free Pretty ON!

xoxo

Lisa

Gluten Free Sweet Potato Crepes- Sweet and Savory!

2012-01-19T12:05:00.000-08:00

These crepes are light and buttery with a slightly sweet flavor from the naturally Gluten Free Sweet Potato flour!

The color is gorgeous and is the perfect compliment to go with all your favorite fillings - fruit, vegetables, cheese and meats.

Don't forget the chocolate for the sweet fillings!

I love Republica del Cacoa Dark Chocolate shavings stuffed with berries and real whipped cream!

Gluten Free Sweet Potato Crepes
makes approximately 25, 6-8 inch crepes plus a few to practice and discard.

Ingredients

3/4 cup Zocalo Gourmet Sweet Potato Flour
1 cup Maninis Gluten Free Multiuso - Multipurpose flour
3/4 tsp sea salt
2 3/4 cup whole milk
3 large eggs
5 Tbs butter, room temperature, plus a little more for the skillet
1 1/4 cups water

Add the Sweet Potato Flour, GF Mulituso flour and sea salt to a medium bowl. Use a whisk to break up any clumps and set aside.

Add the milk, eggs, butter and 1 cup of water to a bowl. Using a hand mixer set on low, blend mixture and continue to slowly add the remaining flour mixture.

The consistency should be like heavy cream - not too thick and not too thin. If it is too thick, add a little more room temperature water 1 Tbs at a time.
Tip - To check consistency, scoop a spoon of batter and slowly let it pour back into bowl. It should slowly pour in a thin stream and not be clumpy.

Set aside in a covered bowl for 1 hour in the refrigerator.
After taking it out, use the hand mixer to mix the batter for 1-2 minutes.
If it is too thick, add 1/4 cup of room temperature water.

Heat the non-stick skillet on medium high heat.
Use a 1/4 cup to scoop out the batter and pour it into the center of the skillet. Pick up the pan and rotate it in a circular motion to let gravity move the batter out towards the end of the pan. The batter should be spread out in a round shape approximately 6 inches.

Let cook for 3-4 minutes or until you see bubbles and the edges become golden, crispy and slightly rise off the pan. Use a small shaped silicone spatula to loosen under the crepe from the pan. In a quick motion, lift the crepe on the small spatula and flip or roll over. Cook for another 2-3 minutes. You should see bubbles poof up under the crepe and the edges continue to darken and crisp. Remove from pan serve on a plate. Add prepared fillings. Place additional crepes on a cooling rack.
Prepare the fillings ahead of time to make it easier to serve warm crepes.

Please note due to the higher natural sugar content of the sweet potato flour, the first side of the crepe cook will appear darker than traditional crepes. The other side will have the dark markings like a tortilla.

Savory fillings - sautéed vegetables such as kale, broccoli, spinach, mushrooms, onions, tomatoes, garlic, meat, cheese

Sweet fillings - berries, whipped cream, sautéed fruit - pears and apples with cinnamon are really nice!
Don't forget the Republica del Cacoa Dark Chocolate shavings!

Store leftovers in self sealing bags in the refrigerator for up to 2 days or in freezer bags with parchment paper in between each crepe for up to a month. Reheat on a skillet over medium heat for 1-2 minutes then add the fillings.

Please don't ask me how many I ate while creating this recipe. Let's just say I am a big fan of these Gluten Free Sweet Potato Crepes - Sweet and Savory!

Enjoy!
Lisa

Homemade Gluten Free Organic Vegetable Broth

2012-01-18T10:31:00.000-08:00

The winter is settling in and I am just in the mood to cook!
I want to make my favorite beans, shredded meat and soups.

I decided to make a Homemade Gluten Free Organic Vegetable Broth.

After looking closer at labels recently I decided that most broths contain MSG.
I have a terrible reaction to MSG and know that others with Celiac Disease do too.
I wanted to know exactly what the ingredients were in the broth ...

nothing hidden - NO MSG

- and fresh!

So I decided from this point on, that I would make my own broth.

Vegetable broth is a good base to use to cook meat, make soups or add flavor and nutrition to anything.
I tend to like a bit of kick or spice to my food, so you can omit the peppers if you want.
I would say the heat level with these Aji Peppers are a 2 (low) on a scale of 10 as the hottest.

Homemade Gluten Free Organic Vegetable Broth

1 bag Organic baby carrots
5-6 stalks Organic celery
1 Organic leek, chopped
4-5 leaves Organic kale
1 medium Organic yellow onion, chopped
1 medium Organic red onion, chopped
3 Organic garlic cloves, chopped
1 bay leaf
1 tsp sea salt
1/2 tsp black ground pepper
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried clove
1 whole dried Organic Aji Amarillo Pepper Pod
1 whole dried Organic Aji Panca Pepper Pod
4 -5 cups cold filtered water
3 Tbs Spanish olive oil

Cook all of the ingredients in a 5 quart Dutch Oven with the lid on at 325 degrees for 2 hours. Take it out and let it cool completely on a cooling rack for 1-2 hours with the lid off before refrigerating. I suggest putting it into a separate storage container about an hour after it has cooled. This will help speed the cooling process.

Use a blender and fill it half way with the broth and vegetables. Use the liquify or puree function to make the broth. Continue this process until all of the ingredients are used. It is best to keep the blender pitcher filled half way to 3/4 to allow for space to liquify the ingredients.

Look how gorgeous the color is from the Aji Pepper pods!

So creamy too but no dairy.

This is Organic, Gluten Free and Vegan broth.

I love to freeze my homemade Organic Vegetable broth in freezer bags because they can lay flat in the freezer, taking up very little space. I suggest marking the bag with contents - Organic Veg Broth and date made. Trust me on this one... it will look different and will be hard to figure out what it is or when you made it when it is frozen. It will be such a treat to just grab it, defrost it in cool water and then make some soup, beans or slow cooked meat.
Speaking of which, I also made the following meals with this broth. Click on the links below to see the recipes.

Slow Cooked Shredded Peppered Pork Shoulder

Spicy Slow Cooked Pussac Punay Beans

Aji Spiced Pusssac Punay Bean Soup with Kale

Pork Broth

It is amazing how much food you can make from just a few Organic vegetables, spices, water, beans, meat and patience.
Enjoy!
Lisa

Spicy Slow Cooked Pussac Punay Beans in Homemade Vegetable Broth

2012-01-18T10:10:00.000-08:00

I love my beans ...

Pussac Punay Beans from Peru.

I really think they are magic beans!

Every time I eat my favorite beans I wake up and feel great!
I think it is because the beans are so low in sugar less than 1g, 1 g of fat and 10 g of protein!
Per 1/4 cup serving 150 calories plus all the vegetables and
nutrients you are getting from the homemade broth.
Wow! No wonder this is my favorite meal year round.

I really love the kale in this broth and the benefits are amazing!

My new favorite way to cook them is slow and steady with Aji Pepper Pods

and fresh homemade vegetable broth.

The flavor is fresh, clean, deep and lingers nicely on your palate.

It is the perfect way to warm up on a wet, cold day of snow or rain.

The heat level for these beans is a 5 on a scale of 10 being the hottest.
To make it not so spicy omit the Aji Limo Pepper Pod.

Make sure you soak the beans in fresh cold water with a pinch of sea salt for at least 8-10 hours. Change the water at least 2 times during this time. This will help take away the extra "effects" from eating beans. The ratio I use is 1 cup of beans to 2 cups of water.

Ingredients

2 cups Zocalo Gourmet Pussac Punay Beans

1/2 cup Organic yellow onion

1/2 cup Organic red onion

3-4 cloves chopped fresh garlic

4-5 leaves Organic kale

1 bag Organic baby carrots

4-5 stalks Organic celery, chopped

1 Organic leek, chopped

1 tsp Smoked Matiz Sea Salt

1/2 tsp black pepper

1/2 tsp thyme, dried

1/2 tsp oregano

1/2 tsp Smoked Pimenton - Rey de la Vera

3 Tbs Spanish Olive Oil

1 Aji Limo Pepper Pod - Zocalo Gourmet

1 Aji Panca Pepper Pod - Zocalo Gourmet

4 cups cold filtered water

Cook on high for the first 2 hours. Adjust the heat to low and cook for 4-5 hours or until the beans are tender. Please note that some slow cookers have different settings, so adjust accordingly. If you do not have a slow cooker you can cook this in a 5 quart Dutch Oven at 350 degrees for 1 1/2 hours then at 300 for 2-3 hours or until the beans are tender.

Take off of heat and let cool on a cooling rack for 1-2 hours. After the first hour pour the beans and broth into a storage container and continue to let cool.

A little info about the spiciness of this meal. The Aji Limo Pepper is a heat level of 8 on a scale of 10 being the hottest. Great flavor and will add beautiful red orange color to your dish. Aji Panca has a mild in heat - fruity, berry-like flavor that is a nice compliment to the Aji Limo to round out the flavor. If you like a more mild not so spicy meal just add 2 Aji Panca Pepper pods and omit the Aji Limo. The flavor will still be amazing!

Enjoy!

Lisa

Aji Spiced Pussac Punay Bean Soup With Kale

2012-01-16T16:27:00.000-08:00

Are you looking for a new favorite hearty soup that is homemade, Gluten Free and Vegan?

Look no further, this is it!

I love this soup because it is creamy and satisfying without dairy and packed with nutrition.

The other really great thing is that it is so easy to make, you just need to push a button.

Ok ... well once you slow cook the Organic Vegetable broth and the Pussac Punay Beans.

The only tool you need is a food processor or blender.

Follow this recipe to make the
Spicy Slow Cooked Pussac Punay Beans in Homemade Vegetable Broth
The directions for the soup are at the end.

I love my beans ...

Pussac Punay Beans from Peru.

I really think they are magic beans!

Every time I eat my favorite beans, I wake up and feel great!
I think it is because the beans are so low in sugar, less than 1g, 1 g of fat and 10 g of protein!
Per 1/4 cup serving, 150 calories plus all the vegetables and
nutrients you are getting from the homemade broth.
Wow! No wonder this is my favorite meal year round.

I really love the kale in this broth and the benefits are amazing!

My new favorite way to cook them is slow and steady with Aji Pepper Pods

and fresh homemade vegetable broth.

The flavor is fresh, clean, deep and lingers nicely on your palate.

It is the perfect way to warm up on a wet, cold day of snow or rain.

Ingredients

2 cups Zocalo Gourmet Pussac Punay Beans

1/2 cup Organic yellow onion

1/2 cup Organic red onion

3-4 cloves chopped fresh garlic

4-5 leaves Organic kale

1 bag Organic baby carrots

4-5 stalks Organic celery, chopped

1 Organic leek, chopped

1 tsp Smoked Matiz Sea Salt

1/2 tsp black pepper

1/2 tsp thyme, dried

1/2 tsp oregano, dried

1/2 tsp Smoked Pimenton - Rey de la Vera

3 Tbs Spanish Olive Oil

1 Aji Limo Pepper Pod - Zocalo Gourmet

1 Aji Panca Pepper Pod - Zocalo Gourmet

4 cups cold, filtered water

Cook on high for the first 2 hours. Adjust the heat to low and cook for 4-5 hours or until the beans are tender. Please note that some slow cookers have different settings so adjust accordingly. If you do not have a slow cooker, you can cook this in a 5 quart Dutch Oven at 350 degrees for 1-1/2 hours, then at 300 for 2-3 hours or until the beans are tender.

Take out of the oven or turn off the slow cooker and let cool for at least 1-2 hours. Put the pot on a rack to help the cooling process.

To make the soup - Aji Spiced Pussac Punay Bean Soup With Kale
Fill the food processor or blender half way with cooled beans in broth. Cover with lid and use liquefy or puree button. Pour into storage container and repeat process until all the soup is pureed. You can also use a freezer self sealing bag - much easier to store flat in a drawer freezer. Be sure to label and date the soup. Keep half in the fridge and the other half in the freezer for a lazy day when warm comfort is needed.

Scoop out the cooled beans and broth and put it into the blender to fill it half way. Cover with the lid and use the liquefy function or puree. Add more of the beans and broth and continue the liquefying process using all of the slow cooked beans and broth. Be sure to remove the creamy soup and pour it into a tight sealing storage container to allow more space to liquefy all of the ingredients. Be sure to use a container that is safe for the refrigerator or a freezer self sealing bag. Make sure you put a label with the name of the soup and the date it was made so you know what it is and make it easier to find. I usually keep half in the fridge and half in the freezer.

A little info about the spiciness of this meal. The Aji Limo Pepper is a heat level of 8 on a scale of 10 being the hottest. Has great flavor and will add beautiful red-orange color to your dish. Aji Panca has a mild in heat - fruity, berry-like flavor that is a nice compliment to the Aji Limo to round it out. If you like a more mild not so spicy meal, just add 2 Aji Panca Pepper pods and omit the Aji Limo. The flavor will still be amazing! You can also purchase dried Aji Spices and Aji Pastes to let your guests add more flavor to their soup.

Enjoy!
Lisa

Gluten Free Snacks-Dark Chocolate Covered Kettle Popcorn by POPCORN INDIANA

2012-01-12T10:58:00.000-08:00

This is the perfect blend of sweet and crunchy from the Kettle Corn

just enough salt to enhance the

dark chocolate fudge ...

finger licking yumminess!

Gluten Free

Kosher

No Trans fats

100% Natural

No Cholesterol

No Preservatives

Non-GMO Corn

Packed fresh daily by

POPCORN INDIANA

I just happened to find this flavor at a very small convenience store.

I couldn't believe my eyes!

My stomach actually growled and I think I actually screeched out loud as I grabbed it closer.

I couldn't wait to rip open the bag but for the sake of this blog ...

patience and pictures were a must!

As soon as I got home, I took a bite, maybe more bites,

then I took the pictures.

I fell head over heels with this new to me tasty treat!

I was a fan of POPCORN INDIANA's products when they first started the company

but just got distracted over the years. You know how it is, we get busy, other flavors and cravings come into our lives. New Gluten Free products everywhere you turn!

When I saw the bag it was like seeing an old friend that I hadn't seen in years.

We picked up where we left off - I admired from a distance the new, improved changes and updates while feeling all the warm fuzzies of past celebrations.

I looked at POPCORN INDIANA's web site and found out they offer a variety of flavors including:

Cinnamon Sugar

Wasabi

Movie Popcorn

Sweet and Tangy BBQ

Bacon Ranch Popcorn

Buffalo Cheddar

Smoked Cheddar

and more!

I can't wait to try them all!

I love love love this one -

Dark Chocolate is perfect with Kettle Corn!

This is the perfect treat to enjoy while

seeing movies at home,

Football, baseball, soccer, hockey - any sports game - tailgating

Picnics,

Happy Hour

as a gift for your Gluten Free Foodies friends ...

and anytime you just want to treat yourself!

Oh how I love catching up with old friends!

Enjoy!

Lisa

Real Gluten Free Homemade Flour Tortillas

2012-01-06T00:06:00.000-08:00

I have been wanting to make a really good Gluten Free flour tortilla for years. This is the best that I have come up with so far. I grew up in Texas and have very, very high standards for flour tortillas - the dough has to be soft with a slight stickiness and just the right amount of powdery flour on the pressed dough to make those beautiful dark markings and bubbles as the tortilla cooks.

Structurally, they have to hold up to tons of butter and heavy fixin's and yet be sort of chewy.

All I kept thinking of while I was trying to figure out this recipe was my great grandmother rolling some flour, water, salt and lard into a ball in a matter of seconds.

I remember her pressing out the dough and she would let me help.

Luckily she did because it made me remember how the dough felt as I would press it between my hands to get it started. I remember the aroma that wafted up as I pushed the press down with all my might. She showed me how to roll it out too and then how to cook it on a well seasoned comal. She had a real one from Mexico City that was older than me. I used all my energy that a 4 year old could muster up pressing and rolling, knowing that there was a golden brown chewy and sometimes crispy, buttery reward at the end. I remember the fragrance of the comal heating up and a slight bit of smoke that would rise as it would reach the perfect temperature. One funny thing I remember, my great grandmother had such style, she wore the best jewelry and clothes from Mexico. I used to admire her hands with her big rings and really long nails - real ones that she would use them to pick up the tortilla and flip it over.... I used to think that was so cool! Why bother with a spatula?! She would plop them down on the counter and

sneak the first ones that we made, hot off the comal ...

slather them up all over with real butter and then sprinkle cinnamon and sugar on them.

I can remember quickly rolling the hot tortilla tightly like a big cigar and lifting it above my head ...

opening my mouth just in time for the buttery cinnamon and sugar to drip in just as I took my first bite ...

I was inspired by the great flour tortilla quest of Lisa Fain - Homesick Texan and her recipe from 2007 - I converted it to Gluten Free and adapted her recipe to create a pretty darn close to perfect childhood favorite taste and texture memory of mine. She adapted a recipe from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

Hey

Gluten Free Foodies ...

on this Twelfth Night or Three Kings Day

Do I have a treat for you?!?!

Y'all are in for a real treat!

Let me tell you that you won't go back to store bought after you make these ... oh yeah!

There aren't any...

REAL GLUTEN FREE HOMEMADE FLOUR TORTILLAS

Dry Ingredients

2 cups + little extra Maninis Gluten Free Multiuso Flour

2 generous pinches of sea salt

1 1/2 tsp baking powder

Wet Ingredients

3/4 warm whole milk - best to use due to higher fat

2 tsp Grapeseed Oil - best for buttery flavor and high smoke point

Tools

rolling pin

pastry board

comal or cast iron skillet

tortilla press

cling wrap

medium size self sealing bag or parchment paper to press out dough

large plate or baking pan for dough balls

clean kitchen towels for keeping the cooked tortillas warm

tongs or spatula to turn the tortillas

Mix the dry ingredients using a large mixing fork.

Add the oil

Slowly add the warm milk.

Continue to mix until the dough becomes sticky and clumpy.

Sprinkle a little bit of GF Maninis flour on the board and on your hands.

Take the dough out of the bowl and knead with your hands for 2-3 minutes.

You want the dough to be firm, soft, smooth and not too sticky.

Make a large disc and put it back into the bowl with cling wrap on top.

Let the dough sit for 20 minutes.

Make a cup of tea and have patiences ... the wait is worth it!

Sprinkle a little more GF flour on the board.

Take the dough out and cut into half, then quarters to make 8 sections.

Use a clean kitchen towel to cover the dough to keep moist while you make balls with your hands.

Place the balls on to the plate or baking pan and keep covered with cling wrap.

Cut a self sealing bag down both sides and place on the press to keep the GF dough from sticking.

You could use parchment paper too if you don't have a bag.

Use a tortilla press to press the dough into a flat disc shape.

If you don't have a press, then you can just use the palm of your hand to get the dough started.

Sprinkle some GF flour onto the board and rolling pin to make a round shape,

picking up the dough for half turns, rolling to make the shape.

Do your best to make a roundish shape...

rustic handmade tortillas still taste great even if they are not perfect!

Heat your seasoned comal on medium high heat.

As soon as the comal has heated place the tortilla on it.

Cook for 1-2 minutes or until you begin to see bubbles!

Turn the tortilla over and cook for another 1-2 minutes.

Sometimes I turn them over a few times to get the desired dark markings

that make the tortillas look and taste so great and authentic!

CAUTION

you will have to eat the first one you make warm off the comal smothered with butter ...

trust me it is very important to get the butter all over every inch of the tortilla.

Rip it or just go for it ... one big bite!

Butter dripping down your hand and arms ... oh yeah! that is the best!

Don't forget that you have others ...

7 other tortillas that are waiting to be made too

so it is best to remain focused

and repeat the pressing, rolling process until all of the tortillas are made.

If you are planning on serving the tortillas with some grilled vegetables or meat, I would suggest making those first and keeping them warm in a pan and covered in the oven until the tortillas are ready.

You will be too hungry by the time you finish all your hard work that you will want to just dive in to a really awesome, as close to

AUTHENTIC (GLUTEN FREE) FLOUR TORTILLAS

I like to keep it simple ...

sautéed onions, tender slow cook pulled pork with poblanos,

smoky salsa and the tortillas with real butter ...

Now that I have mastered this recipe I will make these with sautéed vegetables -

poblano peppers, onions, carrots and my favorite Pussac Punay Beans!

Additional serving suggestions ...

Salsa

Guacamole

Butter, Cinnamon and Sugar

Enjoy!

Lisa

Gluten Free French Bread

2012-01-02T12:37:00.000-08:00

At the last minute on Christmas Eve I decided to make some Gluten Free French Bread.

I wanted to make something fast and easy.

Luckily I had some of Maninis Gluten Free Miracolo Pane Flour.

I've been wanting to use it so why not make French Bread with it? This was perfect!

I added an egg wash to the top and the bread came out with a slight crust, soft, airy and slightly sweet.

I love this bread!

The Organic ingredients in the gluten free flour mix contain

millet, teff, sorghum, amaranth and Hi-maize.

Maninis Gluten Free flour mixes are created in a dedicated Gluten Free kitchen.

I basically followed the recipe for Peasant Bread on the bag.

I tweaked a few things, used my French Bread pan and an egg wash.

*Please note a few specifics in the recipe that I think are important.

Gluten Free French Bread

Ingredients

7/8 cup warm water - *105 - 110 degrees

2 tsp active dry yeast

3 Tbs *Grapeseed oil gives a buttery flavor

1 Tbs apple cider vinegar

1 large egg and 1 egg white - *save the egg yolk for egg wash on top of bread just before baking

2 cups Maninis Miracolo Pane bread mix

Tools

parchment paper

French Bread pan

Pyrex measuring cup

baking thermometer

cling wrap

standing mixer with paddle attachment

silicone flat spatula or spoon

medium spring scoop

silicone pastry brush

baking rack

In a Pyrex measuring cup heat the water to 105-110 degrees. Use the thermometer to test the temperature. This is very important to activate the yeast but not kill it, if too hot.

Mix in the yeast and let it sit for 10 minutes until it becomes frothy and creamy.

Add the oil, vinegar and eggs.

Add 2 cups of GF Miracolo flour to the bowl of the standing mixer. On the slow setting begin to mix the flour and slowly add the wet ingredients. Use the silicone spatula to make sure that all of the flour has been incorporated into the dough. Increase the speed just slightly and continue to mix for 3-5 minutes.

Place a sheet of parchment paper over the French Bread pan.

Use the spring scoop to scoop out the dough onto the pan in a row just about an inch in from the edges.

Use both sides of the pan and all of the dough. Add 2 scoops on top in the middle if needed and then use the silicone spatula to smooth out the top of the bread. Cover the dough and pan with cling wrap and let rise in a proofing oven. You can also add a clean dish towel loosely on top of the cling wrap and place in a warm area at least 72 degrees for 1 hour.

This is the dough after 1 hour of proofing or rising.

Notice the expansion and holes!

Looks good!

Pre-heat the oven to 375 degrees.

Mix up the egg yolk and use a silicone pastry brush to gently apply the wash on top of the bread.

Place the pan on the middle rack in the one oven and bake for 20 minutes. Turn the pan and bake for another 20-22 minutes or until the center of the bread is 200 - 205. Take the bread out of the oven and let cool on pan for 5 minutes. Remove the bread with the parchment paper and let cool on top of a cooling rack for 15 minutes or until ready to serve.

If there are any leftovers, not likely, store in a self sealing bag in a cool place in the kitchen. Great to use for French toast the next day or to chop up and toast for croutons for later. If you would like to freeze this bread, I suggest slicing it before putting it into a freezer bag. Don't forget to put the date on the bag. You can also make bread crumbs out of the leftovers or ends as well.

For more information about Maninis Gluten Free flours please go to their website to order directly from them or shop at Whole Foods Markets in the Pacific Northwest. Maninis Gluten Free flours offer a variety of mixes to create all of your favorites including pasta, pizza dough, buns, bread and more!

I love love love Maninis Gluten Free Flours!

Enjoy!

Lisa

Gluten Free Tiramisu With A Twist - Happy New Year!

2011-12-31T10:13:00.000-08:00

It is a tradition with me to make something a little extra special today. Not only is it New Year's Eve but it is my best friend's birthday aka my mom. All year I have been craving Gluten Free Tiramisu and I was going to make it but for some reason I just kept getting distracted. So today is the day!

I decided to make special little Gluten Free Tiramisu in Weck Jars because Tiramisu is a bit messy to make, especially the GF Ladyfingers and to serve. This way is better and more eco friendly ... less clean up of excess bowls etc.
Hey any excuse for less clean up works for me!

Another great reason to make individual servings in different sizes is because some want a big portion and some little ones. The jars stack nicely in the fridge and are easy to transport to a party as well! Trust me they will stay prettier this way and they are so fun to eat out of the jar ... très chic!

Happy Birthday!

Happy New Year's!

Happy Gluten Free Tiramisu Day!

Gluten Free Tiramisu With A Twist
makes 4-6 servings depending on sizes

1 package Gluten Free Schar Ladyfingers

1/2 cup espresso, cooled - if omitting the rum and kaluha make it 1 cup espresso

2 Tbs dark rum, optional

3 Tbs Kahlua, optional

8-10 oz Mascarpone - Italian Style Cream Cheese

1 cup chocolate chips or chocolate shavings

1 cup sliced almonds or chopped hazelnuts

approximately 1/4 cup Pernigotti Cocoa Powder

4-6 9-10 oz Weck or canning jars with lids.

This is a layering process so be sure to use just a tad for each layer to make sure each jar gets plenty of the good stuff!

To make the espresso liquor or syrup - brew the espresso and pour in a small pitcher and let cool. A Pyrex measuring cup works great! This will make it easier to pour into the jars. Add the rum and Kahlua, mix well.

Break up the Gluten Free ladyfingers and make one layer in the bottom of the jars. Pour the espresso syrup on each of the cookies, just a tad.

Add small dollops of mascarpone on top of each of the cookies in each of the jars.

Sprinkle some Pernigotti Cocoa powder on each.

Break up some more GF ladyfingers, pour more espresso syrup and make another layer with the mascarpone and cocoa. Once all of the ladyfingers and mascarpone are used pour the rest of the espresso syrup over each.

Top each with Pernigotti, chocolate chips or shavings, sliced almond or chopped hazelnuts. Put the lid on each jar and chill for at least 2 hours before serving. After about an hour of chill time, it is a good idea to turn the jars gently upside down to allow for all of the espresso to absorb into all the nooks and crannies of the Tiramisu! And the right side up and back in the fridge.

Serve chilled with hot coffee, espresso or Prosecco!

Buon Anno!

Buongustai Gratis Senza Glutine!

Happy New Year

Gluten Free Foodies!

xoxo

Lisa

P.S. Thank you for another great year of Gluten Free foods and good times! I look forward to 2012 with you ... celebrating the foods that we can eat!

It's That Time of Year - 2011 Buh-Bye!

2011-12-27T15:12:00.000-08:00

This has been a tradition with me ... love these guys! Bravo JibJab ...especially with what you had to work with! Yikes ....BUH-BYE 2011!

Fingers crossed for a better 2012!
Lisa

Merry Christmas!

2011-12-25T21:42:00.000-08:00

I hope you have enjoyed some relaxation time with your friends and family this holiday season. Nothing is sweeter than getting to spend precious time with people you care about amidst the glow of the lights from the tree, your favorite holiday tunes in the background and all your favorite Gluten Free food.
Ah ... a long lingering evening on Christmas Eve nibbling on homemade treats.

As I was preparing for guests to arrive baking and cooking I was thinking about why each thing I was making made the menu. Some of the treats were new - Wild Forest Honey Almonds with Herbed Flor de Sal, a new favorite recipe that is so good and can be made a thousand different ways just by changing the honey and sea salt or seasoning. Gluten Free Chocolate Rum Cake ... do I really need to explain this one?!? So good! Great the next morning or anytime with coffee, if there is some leftover. Pussac Punay Beans was a big hit! I just thought it would be fun to introduce something that has become a monthly meal for me because I love them so much. There were some skeptics in the crowd but the beautiful beans won everyone over! I think that variety is always key - sweet, salty, savory, crunchy, soft, warm, chilled ...I made sure we had it all. The only requirement was that it was also fast and easy to make it.

One family favorite that I asked my mother to make doesn't really have a name but it is so easy to make and is just perfectly satisfying. This is a childhood favorite that I couldn't wait to have again was - Chilled Roast Beef with Avocado, Red Onion, Olive Oil and Red Wine Vinegar served on French Bread slices - Gluten Free French Bread! It was better than I remembered! Bravo mom!

So we both made Gluten Free French Bread and I must say they were equally a treat yet so different. Mom's bread was soft, dense yet sturdy and strong to hold the toppings. My bread was soft and airy almost Brioche like! Slightly sweet and all I could think of when I tried it was how wonderful it would be to make French Toast! I couldn't wait to wake up and make it!

I don't make French Toast very often because I think you need a good bread to absorb the vanilla and egg mixture. I always add a bit of cinnamon and nutmeg and I use a few drops of my coconut milk or milk. I use a whisk to whip it up and then cut the bread in thick slices.

Let it soak and warm up a pan with non-dairy butter or unsalted butter and bacon bits.

In no time the French Toast is ready for the real maple syrup or Ginger syrup.

It was a perfect way to start Christmas morning.

Savoring each bite ...

I will post the recipe soon but in the meantime ... I'm taking a little more time to savor the holidays.

Have a Holly Jolly Gluten Free Christmas!

xoxo

Lisa

Gluten Free Red Curry Christmas Chex Mix - GIFT

2011-12-19T08:00:00.000-08:00

Shhh ... I need you to do me a big favor ...
I want to tell you about this gift that I made for my friend today but it is a surprise.
We share the love of good old fashioned treats and
I can't think of anything better than this homemade gift!

I got a little carried away with singing in the kitchen while I was making this ...
thank goodness I was alone!
But you can sing along with me to the tune of Jingle Bells!

GLUTEN FREE RED CURRY CHRISTMAS CHEX MIX ...

Dashing through the stores

In a one not-quite horse powered shopping cart

O'er the aisles we go

shopping all the way ...

bells on kiddies shoes

making spirits bright

What fun it is to laugh and sing
while jamin iTunes tonight

OH!

Gluten Free, Gluten Free,
Gluten Free all the way
OH!

What fun it is to make

a retro gift tonight!

OH!
Gluten Free Red Curry Christmas Chex Mix
Gluten Free Red Curry Christmas Chex Mix
Gluten Free all the way ...
OH! What fun it is to make
in an open baking pan tonight!
OH!
Get to the recipe, please get to the recipe ...
Please get to the recipe NOW ...

Ok enough frivolity

here it is ...

I decided to go completely without wrapping paper this holiday season.

I bought these cute little re-usable shopping bags from Whole Foods Market for .79¢ each.

What a deal!

I also bought several Anchor Hocking Company Glass Jars made in the USA around $5 at Storables.

Each person that I am giving this Gluten Free homemade gift to in this jar is going to be able to return it to me during the new year to get it refilled with their favorite treat.

And now for the very easy recipe!

2 cups of each of the Gluten Free Rice, Corn and Honey Nut Chex Mix.

3/4 cup butter or non-dairy butter

2 cups Snyder's of Hanover Gluten Free Pretzel Sticks - I love these - the best!

2 cups whole Almonds, optional

McCormick's GF seasonings -

2 tsp Sea Salt

1 Tbs Red Curry Seasoning

3 tsp Garlic Powder

3 tsp Onion Powder

Pre-heat the oven to 225 degrees.

Mix all of the ingredients with melted butter in a big bowl.

Spread it out on a cookie sheet and bake for 20 minutes.

Take it out and mix well.

Bake for another 20 minutes repeat mix and baking for a total 60 minutes.

Add 2 cups Dark Chocolate Christmas Red and Green M M's at the end when the mix has cooled completely after it has baked.

Put the mix into the jar then the bag, add a red ribbon and good to go!

My friend loves these old fashioned Gluten Free Bob's Peppermint Candy Canes

so I grabbed some and added them to the bag!

Merry Merry

Gluten Free Red Curry Christmas Chex Mix

To you!

Give a homemade gift this holiday season -

they will be glad you did!

Lisa

Made in America - Make A Difference 1 Gift At A Time

2011-12-15T16:14:00.000-08:00

If you are using a Mac and see a blank screen please click here for a link.

Have you seen World News with Diane Sawyer on ABC?
Well, every night that I see this segment I am so amazed at how wonderful
it is to see so many great people and companies supporting each other
during the holidays and throughout the year.

I pledged to make a difference. I bought Anchor Hocking glass jars to put my homemade
Gluten Free treats inside. Please don't tell my secret but ... I am putting a tag on the jar that lets my dear friends and family return the jar to me for refills of their choice of Gluten Free treats that they love! It is kind of fun to do that because they get a gift all year and it saves on the environment - no paper or bags. Please don't tell anyone my secret gifts! I want them to be a surprise!

I am also supporting my friends - Dave Myers and Kelly Asadorian of Myorian Studio.

They make the most amazing glass and metal art!

You can contact them via the link or

go to their store that they own with some friends on Bainbridge Island in Winslow.

The store is called Danger!

The store features Myorian Studio artwork and other artists in the area too!

The jewelry by Ginger is such a treat for any lady on your list!

They also feature some really cool sustainable products and housewares by Perhacs Studio.

Made in the USA.

Go check it out!

I love love love these hand made plates and glass ornaments!

Especially the red ones!

Such a fun gift to give a foodie ... especially a

Gluten Free Foodie!

Kelly and Dave make their artwork all year long in -

Indianola, WA USA!

Thank you for supporting local artists and companies that are Made in America!
Happiest of Holidays to you!
Lisa

Gluten Free Menu at Hi-Life in Ballard - Seattle, WA

2011-12-14T13:40:00.000-08:00

HI-LIFE - Seattle, WA - Ballard neighborhood

THE BEST GRILLED FLAT IRON STEAK 10 oz with GARLIC PARSLEY BATUTTO, HONEST TO GOODNESS MASHED POTATOES and BROCCOLINI!

Perfectly cooked, seasoned, tender and juicy ...

When you really want meat and potatoes - this will hit the spot!

I crave this meal and I know it will be that awesome when I go back!

HI-LIFE ROCKS!

ROASTED DUCK TACO TRUCK ...

I started my dinner with this appetizer - teaser is more like it!

Tenderly sweet and sassy tacos ...

they made me want more deliciousness!

So this is how it all started ... my crush ... a few months ago.

I like it natural with lots-o-veggies, Gluten Free ooey gooey and piled high!

CLEAN UP ON AISLE 12

Hash of beets, braising greens, turnip greens and more veggies

over a perfectly cooked polenta square with poached eggs and Gluten Free toast!

I know what you are thinking ...

Wow! this chick can eat a ton!

Yeah ... well this awesome meal is what started it all.

This was my first visit, not the same day

as the steak and duck tacos.

I have been back several times and

each and every time I fall head over heels and can't wait to go back!

So the first visit ...

It was mid-day and just wanted something really good ...

Gluten Free ... impress me good ... go ahead ... I dare you good!

Hi-Life you had me at first bite!

This is the visit that really started the whole affair that I am having with you!

Oh yeah! dripping with butter and jelly on toasted GLUTEN FREE BREAD!

I don't know what it is about this place ...

I crave it like crazy!

It is about time for another fix.

All I can say is when you are out shopping local in Ballard for the holidays

you really need to stop in - take a break, get a drink and dive right into my favorites foods ...

Wait!

I have a great idea?!?

Buy a Gift Certificate from Chow Foods to use at Hi-Life, 5-Spot or Endolyne Joe's online and that way you or someone you know that is Gluten Free can enjoy many more awesome Gluten Free meals here too! Check one more thing off of your list.

You can also buy the gift certificates at their restaurants.

Ok now back to my favorite Gluten Free foods here ...

lunch

APPLE AND CHEDDAR MELT

B.L.A.T

dinner

ROASTED DUCK TACO TRUCK TACOS

ROASTED BEET SALAD

SMOKY PORK CHOP

CAULIFLOWER ROAST

BREAKFAST ALL DAY

It is just like anything that gives you great satisfaction - freakin' awesome Gluten Free Menu,

awesome staff and vibe!

Trust me you will want it all the time!

I love love love ...

it's no secret ... they know ....

I love Hi-Life!

Until we meet ... eat again ...

xoxo

Lisa

ORGANIC MESQUITE HONEY ALMONDS WITH FLOR DE SAL - Gluten Free Gift Idea

2011-12-14T09:29:00.000-08:00

I love almonds and hope you will too!

ORGANIC MESQUITE HONEY ALMONDS WITH FLOR DE SAL!

So easy to make and the perfect treat to enjoy as a Gluten Free snack any time of the day.

Make them as a gift or bring them to a party to serve with drinks!

The honey is from the native organically managed mesquite forest of Northern Peru. Its slightly smoky flavor gives the almonds a perfectly sweet bite. The sea salt ... just a little goes a long way to enhance the blend of flavors and accentuate the caramel creation from the roasting.

This recipe will serve a small gathering for 4-6 people.

Double ... or double double if making this for gifts!

Shopping Tip - Gilt Taste is now offering my favorite Zócalo Gourmet products!

Ingredients

2 cups Organic raw almonds

2 Tbs butter

2 Tbs Zócalo Gourmet - Organic Mesquite Honey

a pinch or 2 Matiz - Flor de Sal - Sea Salt

Tools

fry pan

spatula or tongs

parchment paper

baking sheet

cooling rack

Pre-heat oven to 375 degrees.

Place the butter in a fry pan and turn the heat to medium-high. Once the butter begins to melt add the almonds. Toss the almonds so that they are all covered in the butter and let them cook for 3-4 minutes. Reduce the heat to medium and add the honey. Toss the almonds to make sure they are evenly coated. Cook for 1-2 minutes. Turn off heat.

Place a sheet of parchment paper on the baking pan. Pour the butter and honey coated almonds on to the baking pan. Spread the almonds out in a layer, allowing the almonds to touch to create clusters. Bake in the oven for 15-17 minutes. The aroma is absolutely amazing! Remove from oven and let cool for 2 minutes. Add the sprinkles of Flor de Sal or Sea Salt. Let cool at least 1hour before serving.

If you are making these for a festive gathering and there are any left over

Organic Mesquite Honey Almonds with Flor de Sal ...

not likely ...

wrap them in the parchment paper and then in a self sealing bag or glass container, in a cool place, away from heat. Depending on the weather, humidity, they may get a little stickier ... is that such a bad thing?

Felices Fiestas! Bocadillos Sin Gluten Feliz!

Happy Holidays! Happy Gluten Free Snacking!

Lisa

Gluten Free Foodies Holiday Shopping Guide 2011 - Kitchen Tools

2011-12-11T10:55:00.000-08:00

I know one of the reasons why I love baking and cooking - it's the KITCHEN TOOLS!
It's that time of year to share my favorite finds of the year and I can't wait for you to get them too!

Sous Vide Supreme
All I can say is that if you love to entertain or you cook for a large family or just like to slow cook then the Sous Vide Supreme is for you! Sous Vide aka soo-veed is a French term for "under vacuum". The food is cooked at a precise temperature while it is immersed in a water bath. You will not overcook the food so it is perfect for those in your family that are chronically late. This method allows you to cook the other food for your meal while the main course is staying perfectly cooked - moist and warm. It is just like having a Sous Chef in your kitchen!

I was so lucky to spend some time with a demo unit from Sous Vide Supreme and I have to say it was so easy to use, just a little prep time, in it goes and off you go to enjoy your day. A few hours later and you have the most amazing steak, pork, chicken or fish - tender, moist and flavorful. You can make all sorts of things with the Sous Vide Supreme - drinks, desserts, soups, side dishes and more. There are several books to guide you to this new, simple and healthy cooking method. The Sous Vide comes in several colors and sizes. This is one appliance that will look great on your counter top and you will not want to put it away. You will use it all the time.

I spent my time making meat. Great to make extra to have leftovers for lunch the next day. You can even keep the food sealed and put the extras in the freezer. The meat was perfectly moist and tender every time! I enjoyed every minute of it because it was so easy and I had fun creating some flavor combinations to try - Apple Brown Sugar Pork, Curry Coconut Pork and Aji Lime Chicken were some of my favorites. My absolute ... by far most surprising was steak! Don't tell anyone but I do not like to cook steak. The Sous Vide Supreme made me look like a Top Chef because it in just a short time my steak was cooked to perfection and then I seared it on a cast iron grill pan. Now I love to cook steak ... the Sous Vide Supreme way!

Santa are you listening???
The Sous Vide Supreme is on my wish list this year!

I love the look of shiny chrome and black in my kitchen appliances. There is just something about having fun waking up in the morning and looking forward to making a good cup of coffee that is worth getting out of bed. So, I recently took a turn back in time and bought an "Old School" Percolator Coffee Pot by West Bend . It reminds me so much of my grandparents. I have to laugh because the minute I got it, I had to make coffee ... even though it was 9 PM at night!
The sound percolating ... the aroma and the clear, crystal-like tip allows you to see that beautiful, rich brown coffee swishing through brewing just waiting to be poured into a cup of coffee! If you like your coffee really really hot, this is for you! No filters and easy to use! Love it!

So of course I had to continue my chrome theme after getting tired of turning on my gas stove - $$$ - just to heat up some water for tea or a hot drink. It is fast and really hot, too! Love it!
Electric Cordless Hot Water Kettle by Aroma
I found both for around $30 on Amazon.

Chef'n Tongo 9" Tongs - I use them for everything - removing waffles from my non-stick iron, tossing a salad, roasting vegetables, removing just about anything that I need to grab and move. The Tongo Tongs are ergonomic and have a one-handed release, nothing fancy, just easy. They have a big silicone head which makes grabbing anything big or small simple to move safely from one place to another. They come in a variety of colors but I just love my fun red ones! I would have to say they are my most used tool in the kitchen since I received them as a gift.

Sistema Large Square Storage Containers from Storables for Gluten Free Flour mixes. It is so hard to get into a bag of flour and it is so precious that you don't want to spill the slightest bit. Storing them in these containers helps to keep the flours fresh, organized in your GF pantry and easy to get in to measure. The variety of sizes can hold my 1 lb - 5lb bags of GF flour perfectly. I usually cut the information from the Gluten Free Flour mix so that I know what the ingredients are and I tape them to the top of the lid. I make a printed label for the front of the bin so I can see which of the bins contains the GF flour that I am looking for when they are stacked in my pantry.

They also have a variety of other containers to take your Gluten Free lunch from home and go! The sandwich or picnic keeper is my favorite because I can store a small portion of chips, carrots, cucumbers or other favorite veggies and then the sandwich is in a section in the container, sealed off to stay super fresh. The divider on the other side keeps the extra goodies separate so that if one is slightly wet like carrots, they don't touch and your chips will stay nice and crispy.

TIP - I suggest getting a gift certificate from Storables for your favorite Gluten Free friend or family member. They can shop online or in the store. Every January, Storables has a big organizing sale and this is a great time to save money and get these wonderful storage boxes. Also, it is so much easier for someone to pick out what they need when it comes to organizing. I would share this posting and tips with them, so that they know about the products and sale. I love Storables and their awesome staff!

I have mentioned the Weck Jars in previous postings but ... I love them!
It is worth mentioning again. In the Seattle area you can find them at Crate & Barrel but you can also find store locations in your area by going to the Weck Jar website. I use them for everything! They just look so nice and when you put homemade treats in them ... they are a great gift!

Happy Gluten Free Foodies Holiday Shopping!
xo
Lisa

Gluten Free Spiced Sweet Potato Cardamom Cookies

2011-12-06T12:01:00.000-08:00

This is an old favorite spiced cookie with a bit of a taste makeover! I recently discovered that I am a big fan of cardamom when I had a bad headache. Ironically, I drank some Chai that had Cardamom in it and the headache disappeared. I don't know if the Cardamom fixed it but the flavor was just what I needed to warm me up - I am a fan! I also love making treats that are good for you too. Sweet Potato adds fiber, iron, calcium and has a low glycemic level to stabilize blood sugars. The Sweet Potato flour does double duty - it makes the cookies a beautiful - golden burnt orange hue and gives the cookie a soft moist bite.

These cookies are inspired by happy headache free days,

taking breaks with your feet up and enjoying with a favorite hot drink!

Gluten Free Spiced Sweet Potato Cookies with Cardamom

are easy to make and can be made non-dairy too!

Dry Ingredients

1/2 cup Zócalo Gourmet Sweet Potato Flour

1 1/2 cups Cup4Cup Gluten Free Flour Mix

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

1/2 tsp nutmeg, ground

1/4 tsp clove, ground

1/4 tsp ginger, ground

1/4 tsp cardamom, ground

Wet Ingredients

8 tsp butter, room temp - to make non-dairy use Earth Balance

1 egg

1 cup dark brown sugar

1/4 cup light brown sugar

1 Tbs GF Nielsen-Massey Mexican Vanilla extract

* 1/2 cup raw sugar or decorating sugar for the tops of the cookies
* 1 additional egg for making the cookies shinny, optional

Tools

baking sheet

parchment paper

self sealing freezer bag

cookie cutters
rolling pin
small spatula
whisk
standing mixer
silicone or flat baking spatula
small bowl for decorating sugar
silicone baking brush

Mix the dry ingredients in a bowl with a whisk to break up any clumps. Set the bowl aside.

In a standing mixer, cream the sugar and butter. Add the egg and vanilla. Slowly add the dry ingredients, 1/4 cup at a time. Mix well. Scrape the sides and bottom of the mixing bowl and make sure all ingredients are incorporated. Take the dough out of the bowl and place it on a piece of parchment paper. Form the dough into a roll or log for slice and bake cookies. For cut out cookies form the dough into an oval flat disc shape. Wrap the dough in the parchment paper and put it into a freezer bag. Chill for at least 2 hours. The longer you chill the dough, the more time the flavors have to meld. Overnight is best and will keep up to 3 days in the refrigerator.

Pre-heat the oven to 350 degrees.
To bake, take the dough out of the refrigerator and unwrap and leave on parchment paper. Let the dough warm up just a tad, and place a piece of parchment paper over the dough to roll it out in a rectangular shape, 1/4 inch thick.

TIP - these cookies are perfect thick or crispy thin! You decide or make both!

Use your favorite cookie cutter, using all the dough to cut out the cookies. I like the like the scalloped edge cookie cutter in 3 sizes. I also make thick and thin for a variety of desires. Place the cutout cookies on a baking sheet lined with parchment paper.

In a small bowl, add the raw or decorating sugar. I like to add one of the spices from the cookie to the sugar - cinnamon or cardamom are favorites. I also like to keep some of the naturally spiced flavored sugar in a container ready to use. The longer it sits, the flavor has time to absorb into the sugar. I actually have a small box made out of cinnamon tree bark that I keep my raw sugar in and it absorbs the cinnamon flavor from the bark!

Brush the tops of the cookies with the egg wash to make them shiny, optional. Then sprinkle the tops of the cookies with the sugar. If you don't use the egg wash, the sugar will still bake in and stick, with a matte cookie finish. Bake for 12-13 minutes, turning the pan half way at 6 or 7 minutes.

Let cool on a baking rack before serving.
Make your favorite hot drink, call your best friend to come over and put your feet up in front of the fire.

If there are some leftover cookies ... store in a tight sealing jar.

I love Weck Jars sold at Crate and Barrel.

Makes great homemade gifts too!

It's Gluten Free Spiced Sweet Potato Cardamom Cookie time!
Enjoy!
Lisa

Gluten Free Foodies Holiday Shopping Guide 2011 - Cookbooks

2011-12-02T19:32:00.000-08:00

This season I am going to give you my suggestions of gifts that I love. When ever I need inspiration, a new flavor, treats or just want to play in the kitchen these are all of my favorites this holiday season.

The countdown begins today ...

COOKBOOKS

I recently attended a private book party for the Fabulous Beekman Boys. You know the ones on the Planet Green TV. I just love them - Brent and Josh, their goats and Farmer John! Such cutie pies!
Well they have a fabulous new book out called The Beekman 1802 Heirloom Cookbook. It is such a lovely cookbook. So much thought and detail ... some might think it not necessary but the details in creating this book are all intentional, thanks to Brent's perfection syndrome. The paper, the frosted paper dividers, the placket, the photographs and the best and most unique thing ... the pages with the pockets! The pockets are there so that you can put your hand written recipes into the book to add to the traditions. Oh wait! there's more ... there is a space to the side of each recipe in the book to write your own notes ... a perfect place to make Gluten Free conversions! The recipes are all favorites from their own recipe box - how they live today and heirlooms from their family and friends. This cook book is a gift in every sense and is meant to be left out on the counter and used like a scrapbook. I treasure my book!

Artisanal Gluten Free Cupcakes

by Kelli and Peter Bronski

So easy to follow their recipes, great ideas and will always love cupcakes!

I posted a review of this book earlier this year.

I can't wait to make Snickerdoodle, Gingerbread and Cannoli Cupcakes for the holidays!

Artisan Pizza and Flatbread in Five Minutes a Day

Jeff Hertzberg and Zoe Francois

I love this book! Pizza and Flatbread! It has my name all over it! All of Jeff Hertzberg and Zoe Francois cook books are awesome because they include Gluten Free variations to their recipes using their preferred Gluten Free flour blend. This book is particularly good because it includes all of those recipes that you really want and probably miss - Injera, Stovetop Pizza and Breakfast Pizza, Naan and Pitas caught my eye!

I checked this book out from the library and it is on my wish list for the holidays too!

Salted by Mark Bitterman

Owner of The Meadow, James Beard Award winning Expert and Author - Mark Bitterman

explains in great detail everything you ever wanted to know about SALT!

Over 50 recipes using Salt and a detailed reference guide on over 150 salts from around the world.

So much to learn about salt ... who knew?

Mark Bitterman does and it is a great learning adventure to read his book as big as a bible!

The Food of Spain by Claudia Roden

609 pages of traditional Spanish food including tapas, drinks and sauces.

I love Spanish food and this book has a huge space in my heart and my kitchen.

Most of the recipes are naturally Gluten Free, using no flour, with simple authentic ingredients.

I would suggest substituting the new

Gluten Free Cup 4 Cup flour sold exclusively at Williams-Sonoma

for the recipes that call for all purpose flour.

The Deluxe Food Lover's Companion

by Sharon Tyler Herbst

and

Ron Herbst

Want to know more about cheese, tea, kitchen tools, techniques or quince ?

This is the book that will have all of the foodie info to learn more or at least impress your friends during the Jeopardy - Foodie knowledge round ...

Over 6700 entries with beautiful line drawn illustrations.

I think it is just a fun book to have on hand and I actually use it quite often.

Baking with Julia - DVD set

This past weekend I saw a double show of Baking with Julia on my local Seattle PBS station - her guest was Martha Stewart and it was just lovely to watch them make an Almond Wedding cake.

Unfortunately, this show isn't on this DVD set but you can watch Alice Medrich,

Nancy Silverton, Gale Gand, Leslie Mackie and so many more ...

Additional books not pictured - not necessarily just Gluten Free but good reading and great inspirations to convert to Gluten Free.
Quick Fix Gluten Free by Robert Landolphi
Food Lover's Guide to Seattle by Keren Brown
At the Kitchen Table by Greg Atkinson
Girl in the Kitchen by Stephanie Izard and Heather Shouse

I hope you enjoy my Gluten Free Foodies Holiday Shopping Guide 2011- Cook Books - 1st on the list and more ideas on the way! The selections above have been chosen as my favorites and I do not receive monetary incentives for suggesting anything on this list.
I truly love them!

Happy Shopping ...
Lisa

Happy Birthday To The Berry Patch on Bainbridge Island - 40 years!

2011-12-01T11:58:00.000-08:00

Hey Gluten Free Foodies

I know you love kitchen tools, gadgets and supplies as much as I do!

Today is a special day!

I can't believe it has been 40 years ...

today December 1, 2011 is the birthday for

The Berry Patch

Bainbridge Island, WA

Wish them a

Happy 40th Birthday

and they will give you

40% off!

Shop local and help a small business thrive this holiday season!

Lisa

Shop Big ... by Shopping Small and Local!

2011-11-24T18:40:00.000-08:00

Yes, it is actually a tradition with me. Once again this year I'm indulging in "Shopping Small and Local". I really enjoy living in the Pacific Northwest. We have such talented artists in our area and I love finding unique gifts for my friends and family. I like to find more personal gifts when I go out. I enjoy the hunting and thinking about the person instead of just finding something in a pile of millions of the same thing.

I live on Bainbridge Island and really love visiting the people who work in the shops along Winslow Way. I love finding pretty handmade scarves and mittens, jewelry and artistic glass plates, sculptures, wall sconces and home furnishings at my friend's store - Danger. I buy gift certificates in the coffee shops and restaurants, iconic island T-shirts from Bay Hay and Feed in Rolling Bay and gift certificates for spa services from Bay Massage and Skin Care in Lynwood Center on the south end of the island.

I just love the process of going in and seeing the people chatting and engaging in real conversation. Hitchcock just opened their new Delicatessen and Charcuterie next to their restaurant. You have to go see the stunning Italian made Espresso machine. Enjoy a really good cup of espresso and buy a gift certificate. Food and drinks are always a great gift!
I also plan on swinging by the Bainbridge Island Farmer’s Market – Winter location at the Eagle Harbor Congregational Church parking lot, corner of Winslow Way and Madison. Eagle Harbor Books is a great place to find your favorite books, some from authors that live in the area. If you love to knit! Churchmouse is the best place to find a gorgeous selection of yarns and teas. Next store is Fork and Spoon Cafe for a quick lunch and great coffee. I must say if you have a wine lover on your list Winslow Way is THE place to find a variety of wine shops. Check out the downtown association for more info and directions.

I also love going into Seattle and have started a tradition with my friend Gail and my mom. We go over on the ferry with coffee in hand ready to plan our day, mapping out the most strategic store locations with Gluten Free eating nearby – La Isla always wins the vote for the best Puerto Rican Pernil and Tembleque in Ballard. We also strategically plan the neighborhoods with shops and getting coffee several times throughout the day. Fonte Coffee in downtown and Espresso Vivace in Capital Hill. One don't miss place in the upper Queen Anne neighborhood Chocolopolis a boutique of chocolate! Yes! it is pure heaven! The chocolate aroma swirling about the minute you walk in the door is a treat. Now I have an excuse to go in and find chocolate wonderfulness … holiday gifts! Ah! the sacrifices I make! They sell chocolates from around the world and locally made chocolates. They also sell gift baskets, baking and drinking chocolate too!
Just down the street is El Diablo Coffee Co. stop in for a Mexican Chocolate Mocha.
Yes … we really need all of that coffee to stay warm and keep our mojo going!
My favorite shop in Fremont is Bitters Co. I have talked about this store before but I love love love it! I find the most amazing wonderful gifts that are made from artisans from around the world. There is always something new that catches my eye ... I can't wait to find it this year!

I also love going to see the holiday decorations and shopping the other small towns in the area – Port Townsend , Whidbey Island and Mount Vernon. All of these towns have great little shops to find kitchen gadgets, handmade ornaments and local collectibles.

If there is time in my schedule before the holidays and good weather, I try to get down to Portland, Oregon. I love getting some real Gluten Free Fish and Chips at the Corbett Fish House to fuel me or one of their many Gluten Free bakeries. I love shopping in the Pearl District as well! If you need a Gluten Free snack or supplies there is a great Whole Foods Market there as well. If I really want to treat myself I go to Andina Restaurant … the most amazing and beautiful Peruvian food! I highly recommend making a reservation online. You can always get a gift certificate for a gift too!

Join me this holiday season in avoiding the big crowds and keeping the small businesses thriving! By shopping small and local you will be helping many people in a big way! Don’t forget to give the gift of experiences or services that everyone needs or uses – hair cuts, gym fee or yoga classes, auto repair and detailing, child care, house cleaning, cooking or art classes. It will be so much more memorable! A gift certificate from Whole Foods Market or make up a Gluten Free gift basket is always a great idea too!

SHOP SMALL - SHOP LOCAL!

Thank you!
Lisa

Thank you!

2011-11-24T18:01:00.000-08:00

Just a quick note to say ...

I hope you are having a wonderful

Gluten Free Thanksgiving

with your family and friends!

I just wanted to take a minute to say

many, many thanks for

reading and chatting with me over the years.

I really appreciate your support and look forward

to sharing more great times with you soon.

Take care

and may there not be too much cleaning up to do ...

or at least some helpers to make it go away!

Now go get a piece of that

Gluten Free Pumpkin Rum Pie

and put your feet up!

xoxo

Lisa

Gluten Free Fried Green Onions

2011-11-23T11:20:00.000-08:00

YES ...

Gluten Free Fried in Olive oil and a little pat of butter Green Onions!

Look out Green Bean Casserole

we are going to

TOP YOU!

Approximately 15 minutes to make about 1/2 cup of fried onions. If you have a big casserole or really ... really love fried onions double or triple the recipe!

Ingredients

2 bunches - Organic green onions

1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup corn starch

2-3 Tbs Extra Virgin Olive Oil - enough to coat the bottom of your pan

1 small pat or 1 tsp butter or Earth Balance non-dairy

kitchen tools

2 small bowls

fork

saute pan

sieve or screen spoon

cutting board

knife

paper towels

plate

Wash and dry the onions. Cut the onions into small rounds. Break them up with a fork as best as you can. They are quite stubborn!

In one small bowl, add the corn starch, sea salt and black pepper, mix well with a fork. Add the onions and mix well - tossing and turning to make sure all of the onions are well coated.

Heat the olive oil in the saute pan to medium-high. Once the oil starts to form little bubbles around the edges, reduce the heat to medium and carefully add the onions with the cornstarch to the pan.

See pictures for step by step instructions ...

Cut and double fold the paper towels and place on a plate.

Place your screened spoon or small sieve by the plate to be ready to drain the onions.

Have your second small bowl ready for the slurry next to the plate.

Add the onions and corn starch to the pan ...

Gently toss ...

Add the pat of butter to help brown those lovely onions ...

as the slurry reduces just a bit and the onions start to darken and crisp,

Use the spatula to turn the onions to make sure they are all cooked as evenly as possible.

Carefully remove from heat and turn over on to the screened spoon

over the bowl to drain and save the slurry!

Gently place the hot fried onions on to the paper towel and plate.

Let cool and they will continue to crisp before adding to the top of ...

Green Bean Casserole

Soup

Salads

Gluten Free Mac and Cheese

Chili

Nachos

Baked Potato

Mashed Potatoes

anything you like!

The best part ....

wait for it ....

Your slurry to make your gravy is flavored and waiting ...

begging to be used with those tasty

Turkey drippings!

Applause Applause Applause

I highly recommend using

Pacific Natural Foods new Organic Cream of ...

Mushroom, Celery or Chicken

to make your

Green Bean Casserole.

In a shelf stable container and not in a can!

HAPPY

"GLUTEN FREE FRIED GREEN ONION -YES YOU CAN HAVE GREEN BEAN CASSEROLE NOW"

THANKSGIVING!

Lisa

Herbed Kañiwa Dressing – Gluten Free and Vegan

2011-11-21T08:40:00.000-08:00

Serves 6-8 people. Less than 1 hour prep and cooking time.

When you think of Thanksgiving what do you think of?
The traditional meal - turkey, mashed potatoes or sweet potatoes, gravy and stuffing or dressing.

What if you are Gluten Free and Vegan?
Well then you can make and serve all your favorites - garlic mashed potatoes, sweet potatoes with dates, Brussels Sprouts, roasted squash, broccoli, kale, cold crisp salads and
Kañiwa a Gluten Free grain!
Not sure how to make Kañiwa? No worries ...

Add all of your favorite flavors of Thanksgiving ...
Herbed Kañiwa Dressing
celery, carrots, thyme, dill and onion!

Kañiwa is a protein powerhouse like its cousin Quinoa but is a smaller, beautiful red grain with an earthy flavor – great texture.

Ingredients
1 cup Zócalo Gourmet Kañiwa Grain – Andean Heritage Grain
2 cups vegetable broth, Pacific Natural Foods Organic and Gluten Free
1 cup celery, finely chopped
1 cup baby carrots, chopped
1 small onion
1 clove garlic
½ tsp Italian seasoning, dried
¼ tsp dill
1/8 tsp celery seed
¼ tsp thyme
¼ tsp black pepper
½ tsp Matiz Mediterraneo Sea Salt with herbs
1-2 Tbs Spanish Olive Oil

Optional ingredients for more flavor and texture.
raisins, apricots, cranberries, cherries or dates - dried and chopped
mushrooms – optional, chopped
fennel – optional, chopped
nuts or seeds – Marcona almonds, walnuts, sunflower seeds, pine nuts

Bring the vegetable broth to a boil. Add the Kañiwa, stir and cover. Let it boil 30-40 minutes or until the liquid is absorbed. Do not uncover or stir while cooking.

Chop the onion, carrots, celery, garlic and herbs, place into a medium size dish. Remove the Kañiwa from heat and let it cool slightly, for 2-3 minutes, once it is cooked. Add the Kañiwa to the chopped ingredients and seasoning. Mix well.

Tip – the heat from the cooked Kañiwa will release the flavors of the ingredients. Let it cool on a rack, on the counter for 20 minutes.

Serve warm or cold, but with the chilly weather it is really nice warm!

If you are going to make this ahead of time to bring it to a potluck dinner, chill in the refrigerator and let the flavors meld. A few minutes prior to serving, reheat just slightly, for 1-2 minutes on medium, in the microwave, mix well. Otherwise, allow approximately 45-50 minutes to prepare prior to your Thanksgiving meal and serve warm just off the stove. Add the optional ingredients if desired.

Happy Healthy Gluten Free and Vegan Thanksgiving!
Lisa

Gluten Free Holiday Entertaining Tips

2011-11-17T15:33:00.000-08:00

Tips on how to host Gluten Free guests at Thanksgiving –

It’s the holidays and time to get busy shopping and planning your Thanksgiving menu and guest list. Oh no! You just found out that your cousin Chloe was recently diagnosed with Celiac Disease and she always comes to your house for Thanksgiving?! What are you going to make for her and how do you plan your meal around Gluten Free guests at Thanksgiving and the holidays?
No worries … here are a few Gluten Free entertaining tips to enjoy the holidays!
• Shop at your favorite Whole Foods Market and ask the customer service area for a printout of the Gluten Free foods. An eco-friendly option with your iPhone or smartphone - use the free Wifi while shopping at Whole Foods Market to look up the store’s list of Gluten Free, Gluten Free and Casein Free Foods available to purchase.

• Plan your meal including appetizers, main course and dessert.
• Check off ingredients used for each part of the meal and learn more about Gluten Free ingredients or hidden gluten found in foods.
• Keep it natural – most foods that are not in a package are Gluten Free.
• Carefully read labels.
• Ask the staff at the Whole Foods Market for help if you are not sure if something is Gluten Free.
• Invite your Gluten Free guest to give you a list of their favorite Gluten Free foods.
• Ask your guest to make a special Gluten Free recipe to share with other guests.
• Suggest that your guest bring their favorite Gluten Free crackers or bread to the meal.
• Keep the packaging of all ingredients you use, if you can, just to make sure that your guest can see that it is Gluten Free.

Gluten Free Food – Thanksgiving food ideas
• Appetizers – Gluten Free crackers and look for Gluten Free cheese, most are but beware that shredded cheese can contain gluten, to help the pieces not stick and clump. Please look at the label for ingredients. Pumpkin Seeds – CB’s Nuts with Sea Salt GF, GF pretzels – Snyder’s and Glutino both great snacking options. Beware of dips unless homemade and you know the ingredients.

Try these new Martin’s Marvelous Crisps - Gluten Free Nut Free Crackers in a variety of flavors.

A bowl of Pumpkin Seeds from CB’s Nuts are always a great treat for everyone!

• Turkeys that are Gluten Free – ask the meat department to assist you.
• Potatoes – make from scratch with Yukon Gold or instant Betty Crocker Potato Buds are GF.
• Sweet Potatoes naturally GF.
• Vegetables naturally GF just make sure that anything you add to them such as broth or soup is GF. Pacific Foods and Imagine offer Gluten Free products broth products. Just be sure to read the label.
• Stuffing or dressing … call it what you will but here is an easy recipe – Gluten Free Stuffing with Fennel and Rosemary Sausage
Try Pamela's Products - Gluten Free Cornbread Mix - the best! I love love love this mix! So easy and so tasty!

• Gravy – Use cornstarch slurry to make the gravy instead of regular flour and no worries for anyone. Make sure to add the cornstarch to warm or hot water first, then to the turkey drippings, add some sea salt, black pepper, thyme and tarragon. Just make sure the guest that is GF pours the gravy first to make sure that the gravy doesn’t touch other gluten foods.
• Salad – make a simple olive oil and balsamic dressing with pomegranate seeds and spices. Look for salad dressings that are certified GF – Fosse Farms Cranberry dressing perfect for the holidays!

• Bread and rolls – easy to make Maninis Gluten Free – Rustic Multigrain Bread Mix.
• Desserts – look for easy Gluten Free dessert ideas online – Gluten Free Pumpkin Rum Pie with Gluten Free crust! Use Maninis Multiuso - Multipurpose Gluten Free flour to make the crust. It really is so easy This is a good easy recipe for your Gluten Free guest to make and bring to the meal.
• Apple Cider – non alcoholic - Organic Cider from Skagit Fresh farms in WA, served hot!
• Finn River Farms – Hard Apple Cider and Black Currant wine is Gluten Free
• Gluten Free beer – Greens, Redbridge, Bards and New Grist.

• Wine is also a lovely option to serve with the meal.
• Dry Soda – Blood Orange, Vanilla, Juniper Berry and so many more flavors. Rediscover clear soda that is made with four natural ingredients including a little cane sugar – less than 19 grams of sugar and 45 – 70 calories per serving. No coloring! I love love love these sodas!

Tips on preventing cross contamination -
• Set up a table with Gluten Free appetizers and food for the meal.
• Make a sign to designate the area Gluten Free so that other guests know that it is Gluten Free food.
• Make a menu that includes the ingredients of the meal. This is a great way to let all the guests know what you are serving and to showcase all the hard work and love you have put into the meal.
• Only use utensils designated for Gluten Free foods for serving appetizers and the meal. Use disposable items like toothpicks to pick up hard cheese.
• Allow the Gluten Free guest to be served first for the main meal and desserts to avoid cross contamination from other utensils dipping into dishes of food.

I hope these Gluten Free entertaining suggestions help you and your guest enjoy the holidays. The holidays can be a stressful time of the year. All you need is some communication and planning with your Gluten Free guest and everyone will be able to enjoy a traditional Thanksgiving meal. The most important thing is to make all the guests feel welcome. I also recommend shopping at off peak times prior to the holiday. Make a list, check it twice and save yourself the extra trips!
I’ve included a few of my favorite product pictures for you to look for while shopping.

Happy Thanksgiving!
Lisa

Gluten Free Pumpkin Rum Pie

2011-11-15T20:08:00.000-08:00

The fragrance of Thanksgiving fills my kitchen ... my living room ... the halls ... as I begin to mix the ingredients I think about all of the flavors I love. The pumpkin pie filling is all mixed and I pour it into a tight sealing container, it begins to meld.

Time to make the Gluten Free dough, simple ingredients and just a few steps. Need some muscle to incorporate and chop the butter. The feel of the soft dough between my fingers makes it real. I wrap it and quickly put it into the fridge to get it out of my mind.

I move about the house while the sun is shining through the windows and the cold fog lifts through the trees. So beautiful - it stops me ... as I gaze at the beauty of the Fall. I notice the glowing haze of the golden leaves clinging on to their final days on the long thin branches. I begin to drift into the beauty even more
and think about the holidays just around the corner ...

I try to tear myself away from the window to distract myself of my deep cravings for the pumpkin pie that is seducing me as it mingles about in the fridge ...
Oh! that cinnamon .... vanilla ... nutmeg, ginger and clove ... dark rich rum ... dare I say more!

Finally it is time, as I hear the timer from the other room. The chilling time is over and it is time to bake. I roll out the dough, my favorite part of the pie process, measuring it on my wooden pastry board and wooden rolling pin - how beautiful. As I place it into the pie plate and make the pretty edges I dream about how it will look all baked and golden.

It is finally baking ... the hardest part to resist the most satisfying and intense wafting of pumpkin pie flirting rising from the oven.

I begin to think of ways to speed up the cooling process because I know I am not a patient woman!

Gluten Free Pumpkin Rum Pie Filling
1 can Farmers Market Organic Pumpkin Pie Mix - contains spices but never enough!
1 can Evaporated Milk - Carnation is Gluten Free
2 Tbs Dark Rum - Bacardi Select
1 tsp cinnamon
1/8 tsp ginger, ground
1/8 tsp clove
1/4 tsp nutmeg
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 tsp sea salt
2 eggs
1/2 tsp Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste

Mix all ingredients in a bowl with a hand mixer and let meld in a tight sealing container, in the refrigerator for at least an hour. The longer it melds in the fridge the better! You can omit the rum ... but it rounds out - softens the flavors. The dark rum compliments the pumpkin so well!

Maninis No Fail Gluten Free Pie Crust Recipe
Please note that this pie crust recipe makes dough for 3 - 10 inch pie plates.

4 1/2 cups & 1 heaping tablespoon of Maninis Multiuso Multipurpose GF Flour Mix
1 tsp sugar
1 1/2 tsp salt, I use sea salt
2 cups butter, cold
1 tsp vinegar, I use apple cider
1 extra large egg
1/2 cup + 1 tsp ice cold water

Cut the butter into cubes working quickly not to soften the butter. Put it into a container with a lid and put it in the refrigerator to chill.

Mix the flour, sugar and salt in a large bowl using a hand held pastry blender until crumbly.
Take the cold cubed butter out of the refrigerator and add it to the dry ingredients.

Use the hand held pastry blender to chop the butter into small pieces, pea size. Continue to incorporate all of the flour and butter until the crumbs are coarse and crumbly.

In a separate bowl, combine the vinegar, egg and water. Mix well.

Drizzle it over the flour and butter mixture using a silicone spatula to cut and blend the mixture. Once all of the liquid is incorporated begin to work the dough with your hands. If the dough sticks together you have added enough water; if it does not, drizzle over the top of the dough 1 to 2 tablespoons of ice water. Shape it into a large ball. Use a knife to cut the large ball into thirds by cutting a Y shape. Take each section and wrap it tightly in some cling wrap. Place all of the wrapped dough balls into the refrigerator to chill for at least an hour. You can chill the dough for several hours up to 2 days before rolling out.

Use a 10 inch pie plate.
Preheat the oven to 450 degrees.
Roll the dough out on a smooth surface between to sheets of cling wrap using a rolling pin.
Place the dough into the pie plate and prick the (bottom of the dish) - dough and the sides with a fork to eliminate air pockets. Use your fingers to pinch the dough around the top of the pie plate to make a crust. Bake the dough for 8-10 minutes or until light brown.

Take the chilled Pumpkin Rum Pie mixture out of the refrigerator and pour it into a mixing bowl.
Use a hand mixer to mix the ingredients for 1-2 minutes. Pour the mixture into the partially baked pie crust.
Put the pie plate on a baking sheet bake at 425 for 15 minutes. Once the crust is golden brown,
place the pie crust cover or shield over the pie. Lower the temperature to 350 and bake for 35 - 40 minutes.
Cool the pie on a baking rack for at least 1 full hour before serving.

So now is the time to let the seducer have its way. Dive into the layers of the soft pumpkin seasoned custard and the buttery flaky ... Gluten Free pie crust! Cut into even pieces please, serves approximately 6-8 add a generous heaping of homemade real whipped cream!
Happy Thanksgiving!

Enjoy!
Lisa

P.S. - You can purchase Maninis Gluten Free flour mixes at Whole Foods Markets or check Maninis web site for new store locations, or online. The pie crust shield or cover and "first pie slice" can be found at the grocery store or your favorite kitchen supply store, approximately $4.

Gluten Free Rustic Dinner Rolls and Bread

2011-11-14T20:12:00.000-08:00

There is one thing that I love to eat with a really good meal ...
a good, hearty roll! Well, I finally made one the other day just in time for the holidays.
Come in close so I can tell you a secret ... promise not to tell anyone?! Ok ... well I used a Gluten Free flour mix ... from a bag! It was the easiest recipe and only takes a few minutes to mix. It takes about an hour to rise then another 30-40 minutes to bake the rolls. Approximately 2 hours and you have fresh, homemade rolls or bread that looks like it came from an Italian bakery!

Trust me on this one it will surprise all of your guests at your next meal or for Thanksgiving! It makes great sandwiches as well. The bread is hearty with great texture while still soft and airy. The best part is that it will last for several days in a self sealing bag out on your counter top ... never in the refrigerator.

So here we go ... are you ready?

I used Maninis Papa's Pane Multigrain Bread recipe on the bag - but I made it into rolls. I talked about Maninis Gluten Free flour mixes and pasta last week. I will be talking about all of the great things that you can make with these flours in the days and weeks to come. For now ... let's bake some awesome Gluten Free rolls or bread!
7/8 warm water - I used water between 105 - 110 degrees
2 tsp active dry yeast
3 Tbsp oil - I use Grapeseed oil
1 Tbs apple cider vinegar
2 large eggs + 1 egg for egg wash
2 cups Maninis Papa's Pane Gluten Free Bread Mix

Pour the heated water into a measuring cup and stir in the yeast.
Let it stand and foam until creamy for 10 minutes.
Add the oil, apple cider vinegar and eggs.

Place the 2 cups of GF Papa's Pane mix into a standing mixer bowl.
Use the paddle attachment on low speed while slowly adding the wet ingredients.
Increase the speed to medium low and mix for 3 minutes.

Rolls
If you are making rolls, put a little oil in a spring scoop making sure to get all areas inside the scoop. This is a great trick to help the dough drop right out and not stick. Cut and place a sheet of parchment paper to the size of a baking sheet pan. Use the spring scoop to scoop the dough and drop them on the pan making approximately 16 small rolls. Place the balls of dough close together but not touching so that it all fits on one sheet. Put some cling wrap on top of the pan and gently wrap on the sides of the pan. Do not push down on the dough. Put it in a proofing oven or in a warm area that with the temperature at least 70 degrees. Let it rise for 1 hour.

Beat an egg with a few drops of water or milk. Brush the egg wash on top of the rolls, be careful to not push down on the roll. You can sprinkle some dried herbs, sea salt or dried onion on top or just leave plain. The egg wash will give the roll a shinny finish.

Bread
If you are going to make a loaf of bread, use the oil or spray making sure to get it all over the inside of the pan 8 1/2x4 1/2. Place the dough in the greased bread pan. Use a wet silicone spatula to spread the dough on the top evenly. Cover the loaf pan with some cling wrap on top of the pan and gently wrap on the sides of the pan. Do not push down on the dough. Put it in a proofing oven or in a warm area that with the temperature at least 70 degrees. Let it rise for 1 hour.

Pre-heat the oven to 375 degrees. Place the pan on the middle rack of the oven.
Rolls - bake 30 - 40 minutes
Bread - bake 55 minutes

Remove from the oven and test with a baking tester stick.
Let the rolls cool on a baking rack.

Let the bread cool just slightly for 2-3 minutes. Use a knife to gently loosen the bread from the edges of the pan. Use a baking rack or plate, put it on top of the loaf pan. Use a hot pad to carefully hold the warm pan and turn it over on to the plate to release the bread loaf. Remove the pan and turn the bread over on to a baking rack to cool. Let the bread cool completely before serving.

Save any leftover rolls or bread and put it into a self sealing bag. Leave in a cool area of the kitchen. It should keep fresh at least 2-3 days. Do not put this in the refrigerator it will destroy the bread.
You can also slice the bread and freeze it in a freezer bag. Once the bread is frozen it will be a bit easier to pull out a slice at a time to toast.

If you live in the Pacific Northwest - WA, OR or B.C. Canada - you can find Maninis Gluten Free flour mixes at Whole Foods Markets. Otherwise you can also find an updated list on their blog site - store locator. Contact the Maninis for more information and let them know you saw it on the Gluten Free Foodies blog! The bags are 5 lbs. I love these flours because they are Gluten Free - NO dairy, eggs, peanuts, tree nuts, fish, shellfish and soy. They are made without beans and rice in a dedicated Gluten Free facility in Seattle, WA. Yay! Seattle!

Yay! Really awesome Gluten Free rolls and bread!

Enjoy!
Lisa

Eleven Gluten Free Thoughts on 11.11.11

2011-11-11T11:11:00.000-08:00

So in honor of 11.11.11 -
I thought I would share my Top 11 Gluten Free thoughts with you ...
no more and no less!

1. Top 11 - MIS-UNDERSTOOD RUMORS ABOUT LIVING GLUTEN FREE

Gluten Free Food is a fad.
You will loose tons of weight on a Gluten Free diet.
If you drop a loaf of Gluten Free bread on your foot ... it will hurt!
You will become a movie or celebrity in Hollywood.
Gluten Free food all tastes like cardboard.
You think you are the only one in the world that has to eat like this.
Gluten Free food is flavorless.
All Gluten Free food comes in a package.
You will never eat pizza ... ever again!
Good bye to comfort foods like Mac and Cheese or PASTA
What no BEER?!?!

2. Top 11 HIDDEN - NOT GLUTEN FREE INGREDIENTS -
beyond Wheat, Barley, Rye and sometimes Oats -

Barley Malt
Brewer's Yeast
Couscous
Dinkle- Spelt
Einkorn
Emmer
Farina
Farro
Hydrolyzed Wheat - Gluten, Protein, Starch
Kamut
Semolina

3. Top 11 VAGUE INGREDIENT NAMES IN PRODUCTS THAT YOU SHOULD QUESTION THE MANUFACTURE ABOUT THE SOURCE...
IS IT DERIVED FROM WHEAT?

Baking Powder
Coloring
Dextrins or Dextrimaltose
Fat replacer
Flavor
Modified Food Starch
Pregelatinized Starch
Noodles
Soy Sauce
Stock or broth cubes
Tea bags - the sealing process and bag

4. Top 11 FAVORITE GLUTEN FREE FOODS MOST TALKED ABOUT ON FACEBOOK

pizza
cupcakes
bacon
bread
pie
cake
donuts
waffles
hamburgers
pasta
fried chicken

5. Top 11 FAVORITE DESSERT ITEMS THAT CAN BE MADE GLUTEN FREE

cupcakes
pies
cake
ice cream
(ice cream) cones
s'mores
brownies
cookies
donuts
tarts
tiramisu

6. Top 11 REASONS TO STAY ON A GLUTEN FREE DIET

Because you have Celiac Disease.
You are Gluten Intolerant.
You believe that wheat gluten is the evil doer of all time.
You don't like how you feel when you eat wheat gluten.
You are tired of feeling sick and tired all the time.
You really don't like to spend that much time in the bathroom.
Because you hate having brain fog all the time and stopping mid sentence because you can't remember ...
You don't like destroying your body.
Because you want to live a happy and healthy life!
So that you will be able to do all the activities that you like to do.
Because it is not just a fad ...

7. Top 11 SURPRISING PRODUCTS THAT MAY CONTAIN GLUTEN

toothpaste
mouthwash
medications
vitamins
dental floss
body lotion
hair products
lip balm, lip stick
envelopes and stamps
candy
cough drops

8. Top 11 FAVORITE GLUTEN FREE COOKBOOKS

GLUTEN FREE BAKING - Rebecca Reilly
100 BEST GLUTEN FREE RECIPES - Carol Fenster
EASY GLUTEN FREE BAKING - Elizabeth Barbone
ARTISANAL GLUTEN FREE CUPCAKES - Kelli and Peter Bronski
COOKING GLUTEN FREE - Karen Roberston
THE GLUTEN FREE ALMOND FLOUR COOKBOOK - Elana Amsterdam
THE COOKING LIGHT GLUTEN FREE COOKBOOK- 2011
ARTISAN PIZZA AND FLATBREAD IN FIVE MINUTES A DAY- Jeff Hertzberg and Zoe Francois
GLUTEN FREE QUICK AND EASY - Carol Fenster
GLUTEN FREE ITALIAN- Jacqueline Mallorca
GLUTEN FREE EVERYDAY- Robert M. Landolphi

9. Top 11 - FAVORITE GLUTEN FREE PRODUCTS

Cup 4 Cup Gluten Free Baking Mix
Pamela's Products - Gluten Free ... all of them!
Garlic Jim's Gluten Free Frozen Pizza
Jones's Gluten Free Breakfast Sausage Patties
Bob's Red Mill - Gluten Free Shortbread Cookie Mix
King Arthur's Gluten Free Baking Mix
Zocalo Gourmet - Sweet Potato, Mesquite Flour - all Organic and Gluten Free
So Delicious Coconut Milk Gluten Free Soy Free products
Uli's Gluten Free Sausage
Zing Bars - All Gluten Free
Maninis Baking Flours and Pasta - Made in a dedicated Gluten Free Kitchen in Seattle, WA! Yay!

10. Top 11 - GLUTEN FREE FOODIES BLOG POSTS

11. Top 11 - REASONS TO FOLLOW THE GLUTEN FREE FOODIES BLOG

Because it is cool.
It makes you hungry!
To get all of the latest info on Gluten Free products.
Find out where to get a good Gluten Free meal at a cafe or restaurant.
Awesome recipe ideas ... who said that?!?!
To read about the latest and greatest news about living a Gluten Free lifestyle.
It makes you want to cook a big meal and invite your friends over for a Gluten Free dinner.
Pics Pics Pics
To find out where to shop for Gluten Free food.
It reminds you to have fun with your food and why you love being a foodie!
The GFF blog makes you want to get in the kitchen and bake some awesome ... YES ... Awesome Gluten Free treats that make you dance!

Hope you had fun reading this!
Thank you,
Lisa

Creamy Celery Broccoli Beer Cheese Soup - Gluten Free

2011-11-09T17:21:00.000-08:00

How does a hot ... steamy ... creamy ... cheesy soup sound right about now?
It looks and feels like snow is on its way today ... I need some feel good comfort food to warm me up!

I would like to give a big shout out to my Gluten Free Foodies in Minnesota for my inspiration. I lived through three of the harshest, snowiest winters in St. Paul, Minnesota many moons ago. Believe it or not, there were many things I loved about Minneapolis-St. Paul - food was one of them! One of the things that I fell head over heels for was beer cheese soup.

I just had to create this Gluten Free version of beer cheese soup after being so chilled and hungry for some real feel good comfort food today. I had such a craving for some steamy goodness. This soup is even better than I remember!

Creamy Celery Broccoli Gluten Free Beer Soup

1 - 12 oz Organic Cream of Celery Condensed Soup - Pacific Natural Foods - NEW
1 medium head of broccoli
1 medium yellow onion
2 Tbs olive oil
sea salt
black pepper
2-3 cloves garlic, chopped
1 bottle Red Bridge Gluten Free Beer - optional
1 1/2 cups Tillamook Vintage White Medium Cheddar Cheese, shredded

Heat the soup in the slow cooker on medium. Cover and let it slowly heat while you prepare the rest of the soup.

Chop the broccoli into small pieces using a little bit of the stem. Chop the onion into small pieces.
Add olive oil to a pan and heat on medium. Add the broccoli and onion to the pan and gently toss to coat all of the pieces with the oil. Let simmer for 2-3 minutes. Add 2 generous pinches of sea salt and coarse black pepper. Chop and add the garlic, mix well. Turn off the heat and add the broccoli, onion and garlic to the soup in the slow cooker. Add the gluten free beer ... 3/4 of the bottle and save the rest for the cook! (Just to make sure that everything else goes well) Mix well, cover and heat on high for 30 minutes.

Shred the Tillamook Vintage Medium White Cheddar Cheese to equal approximately 1 1/2 cups. After the soup has heated for 30 minutes, add 1 cup of the shredded white cheddar cheese to the soup. Mix well, cover and let heat or melt for at least 10 minutes. I love love love this velvety smooth bold cheese! It goes really well with apples, pears and nut crackers!

Serve hot in your favorite bowls with a little extra Vintage White Cheddar Cheese and some fresh black pepper! Total time to make this is approximately 1 hour. Serves 4 - 1 cup servings as an appetizer or 2 good size bowls for a meal with some crusty Gluten Free rolls!
More about the Gluten Free rolls soon ...

Thank you to Pacific Natural Foods for sending me some samples of their new Organic condensed soups. You could use the condensed creamy chicken or mushroom soup in place of the celery. All of them would add great flavor to this soup. I can't wait to make more with Pacific Natural Foods.

I purchased the other ingredients at my favorite neighborhood grocery store - Town and Country Market on Bainbridge Island! When you go in to T and C say "Hi" to Jeremy, the manager in the beer and wine department and thank him for getting more GF beer selections!

Enjoy!
Lisa

P.S. - If you like this recipe, please vote for it on the Everyday Chef Challenge by Pacific Natural Foods. Thank you!

Gluten Free Holiday Shopping at Whole Foods

2011-11-07T14:08:00.000-08:00

I am so ready for the holidays, are you?!
If not ... no worries!
Whole Foods Market will help you out!
I was invited to see and taste some of the "Holiday Picks of the Season" the other day at Whole Foods Market - Interbay store in Seattle. We were treated to a lovely, traditional Thanksgiving meal. I was thrilled that they featured Vegan and Gluten Free options for us as well. It was the perfect thing to get me in the mood to get shopping, baking and cooking for the holidays. It smelled and tasted so good!

Wish you could get some of
Whole Foods Market Taste of Thanksgiving ?
... well you can!
Open-to-the-public “Taste of Thanksgiving” Thursday, November 10, from 5-8pm at all five Whole Foods locations in the Seattle area. It’s a $5 suggested donation with all proceeds going to Solid Ground. It is a great way to give back for all that you are thankful for as well.

A Taste of Thanksgiving's Menu will include a sample of the following foods that I have listed that are Gluten Free. Please be sure to ask the server when ordering your food - Gluten Free, just in case something is different.

Turkey:
Holiday Roasted Turkey
Holiday Brined Turkey
Mashed potatoes:
Regular: potatoes, milk, butter, sea salt, onion powder, garlic powder, black pepper
Health Starts Here: potatoes, cashew cream, salt
Cranberry Sauce:
Regular: cranberries, sugar, orange zest, orange juice
Health Starts Here: cranberries, dates, orange juice, orange zest
Salad:
Sliced Comice pears, Organic spring mix, Crushed walnuts, Balsamic Vinaigrette (vegan and GF without blue cheese)
Pumpkin Tartlets
Health Starts Here: walnuts, dates, Salba, pumpkin, tofu, coconut, vanilla, sea salt, cinnamon, ginger, nutmeg

For more info about Health Starts Here, please go to the WFM website.

Suggested Wine to pair with the meal you serve: (from the Top 10 Holiday wines list)
Pacific Rim Riesling
Don & Sons Sonoma Coast Pinot Noir

The featured Gluten Free Products -

Maninis Gluten Free flour mixes - I love love love this new company from Seattle and will be posting more exciting info this week! You can make bread, pizza crust, waffles, cookies, cakes, pasta ... and everything you want to make Gluten Free and created in a certified GF kitchen. How great is that?!? When you use this flour you can use it in equal amounts in all of your favorite recipes.

Finn River Handcrafted Hard Cider and Spirited Fruit Wines - Featuring Black Currant with Apple Brandy- I love love love this too! Such a great treat after a Holiday meal. The perfect hostess gift for all of your parties this season! I suggest getting at least a case for you and your family and friends to enjoy around the fireplace.

CB's Nuts - Pumpkin Seeds with a bit of Sea Salt! How perfect is that!?!?! Yes ... I love love love this too! So tasty and Organic. Grown in Oregon and roasted in my neighborhood of Kingston, WA ... Woot! This superfood is a good for you snack and packed with flavor. Pumpkin! need I say more?!

This Season's Picks from Whole Foods Market are my favorite picks too! How great is that?!?!

For more info about holiday cooking and finding the perfect ingredients for your meals at Whole Foods Market - look at this link called Sharing Tradition or pick up the flyer in the store. You will be able to find these Holiday picks of the Season throughout Washington, Oregon and British Columbia, Canada.

Thank you Whole Foods!
Enjoy!
Lisa

Gluten Free Menu NOW at 20 Subway Locations In Western Washington

2011-11-02T10:47:00.000-07:00

BREAKING NEWS - November 2, 2011-
Hey Gluten Free Foodies in Western Washington ...
20 Subway locations in Western WA now offer Gluten Free sandwich rolls and brownies!
I am happy to tell you that they were worth the wait and they are good! I enjoyed a complimentary Gluten Free sandwich and GF brownie the other day at a special Gluten Free event to promote the new Gluten Free menu items at the Gig Harbor, WA Subway.

Gluten Free Subway Sandwiches are the new burger!

I ordered my old favorite Subway...

Spicy Italian on a Gluten Free roll!

Order any of your favorite sub sandwiches off of the menu and be sure to say ...

GLUTEN FREE first, then the type of meat - Cheese Steak ... (insert your favorite here)

and then your favorite veggies - lettuce, tomato, peperoncini, red onion ...

and condiments - mayo, mustard, oil and vinegar ...

THE MEATBALL AND TERIYAKI ARE NOT GLUTEN FREE.

So if your favorite is BMT, Turkey Club or Philly Cheese Steak ...

so many others to choose ...

GO FOR IT!

The sandwich prices will be based on the price of a 6 inch sub that you order

plus $1 extra for the Gluten Free roll.

So are you worried about cross-contamination?

I knew you were thinking that, well Subway has procedures in place to make sure

that they do their best to avoid that chance for cross-contamination.

The roll is made in a Gluten Free facility and individually wrapped.

They use a disposable, wrapped knife to cut the roll.

Each sandwich is made on a clean piece of parchment paper

and placed on the counter after it has been cleaned.

The staff changes their gloves prior to making the sandwich.

The shape of the roll is round, so it is different then the traditional long sub roll.

The sandwich is made with your choice of ingredients including

Gluten Free meats, cheese, vegetables and condiments.

The Gluten Free sandwich is then wrapped in a paper bag and

then a plastic bag so it is ready for you to take with or eat in!

Just like you remember.

It has been at least 8 years since I had a Subway sandwich so it was really a great treat to go in and enjoy a Gluten Free sandwich and brownie. The roll is heated 2 times in the process so it is nice and toasty. If I had realized that I would have ordered cheese so it would be nice and melty! Regardless, my sandwich was really great just like I remembered. The bun held up to the modest ingredients and wasn't overly thick. It is a perfect light lunch on the go when you need something fast! The brownie is perfectly moist with rich chocolate flavor to satisfy any dessert craving.

If you have any questions regarding the Gluten Free procedures please contact the management at the participating Subway location in your area.

In addition to the sandwiches, the participating Subways will be offering Gluten Free Brownies.

I love that they are safely individually wrapped!

Be sure to click on the first picture above to see the new 20 locations in Western WA
offering the Gluten Free menu items.

You can also go to the Subway website to get directions to the location near you.

A big THANK YOU to the owners of the Subway locations in Western WA!

I am so happy that you are now offering Gluten Free.

If the Subway location near you is not offering Gluten Free sandwiches and brownies, I highly recommend that you talk to the manager at that location and request it. Show them this posting and suggest that they contact any of these locations to find out how
happy the Gluten Free customers are in Western Washington!

View Subway WA locations Gluten Free Menu in a larger map

Yay!
Lisa

Dia de los Muertos - Gluten Free Style

2011-11-01T00:01:00.000-07:00

The day after Halloween, November 1st is Dia de los Muertos ... Day of the Dead - a day to celebrate the life of loved ones who have passed away. The day is usually celebrated in Latin American cultures by creating altars with the names of the family and friends that have passed. The altars have their favorite things or symbols to remember and celebrate the happy times with them. Food is always a big part of the day and usually there is a Pan de Muerto - Day of the Dead Bread that is made and various sweet cakes and sugar skulls or candies. Dia de los Muertos has become more of a trend in the U.S. in the past decade. I think it is because we are a more diverse culture and have better access to foods from around the world. There are companies that import the sweet skulls and candies from Mexico but you can make your own fun treats.

I decided to make cupcakes because everyone loves them and these were really easy! I used King Arthur Gluten Free Chocolate Cake Mix. I also used some skull and bones candies that I found at a local store, and some skull cupcake wrappers. There are so many fun things to use with the Halloween holiday the day before.

I really love the King Arthur Gluten Free Chocolate Cake Mix because it was fast, easy and tasty! I needed to add 4 eggs, oil, vanilla and water. I used my hand mixer and about an hour later I had over 24 cupcakes. While they were cooling, I made some Vanilla Cream Cheese Frosting - very easy!

Lisa's Vanilla Cream Cheese Frosting
1 stick unsalted butter, room temperature
1 8 oz package of cream cheese
3/4 cup confectioners or powdered sugar
2 tsp vanilla extract
2 pinches sea salt

Use a hand mixer to blend the butter and cream cheese on high. Add the vanilla, sea salt and then small spoonfuls of confectioners sugar until it is all blended. If you want the frosting to be a little thicker add a little more confectioners sugar up to 1/4 cup.

Chill in a container with a lid for 10 - 15 minutes then spread on your cupcakes or cake!

The cupcake cups are from Wilton for Target. So cute and only $1.99.

I will spend my day remembering some of my favorite people that have been in my life ... my grandmother and grandfather, my father, my Uncle Junior, Linda Breslin - my friend Sheila's mom and Mrs. Burke, my friend Jennifer's mom who just passed recently. I remember sitting around the kitchen table with all of them talking about and enjoying really ... really good food!

peace be with you ... la paz sea con vosotros ...

xo
Lisa

Celebrating Foodie Friends

2011-10-18T11:31:00.000-07:00

Happy Anniversary!

One year ago today, mom and I met Dorie Greenspan and Katrina Schonberg-Hamar (aka Kat). Mom and I are big fans of Dorie's. We were so excited when we found out she was coming to Seattle. We met Dorie and Kat at the New Day Northwest taping, a local talk show in Seattle. The show that day featured Dorie Greenspan and her new book - "Around My French Table". We met Kat as she emerged from her seat in the studio waiting room with her beautiful smile and spunky attitude. Kat was a newbie transplant to Seattle, a foodie and a fellow blogger!
We became instant friends!

We stuck together through the line and sat together on the front row to get the best view of the show. Dorie was everything we imagined and more! She had her signature apron and French scarf tied around her neck, those cool round specs ... she looked amazing! It was so fun to listen to her during the demo and at the end of the taping she came over to us to chat and sign our books! Dorie is a lovely woman, so sweet, kindhearted and funny.
Take a look ...

For some reason, the day before I was inspired to attempt Gluten Free Brioche -

I hadn't used yeast before in a recipe ...

but who knew it could be so thrilling!

I added Chocolate Chips and Orange rind.

They turned out quite delicious!

I told Dorie about them and she asked about the Gluten Free flours I used.

I so wished that I had been brave enough to share them with her ...

Dorie has made and had the best foods from around the world ... this was Gluten Free!

I just wasn't sure how they were going to hold up during travel time. You know how the wrong container or packaging can destroy something so divine. I just couldn't risk it ...

still to this day I so wish I had

After that we marveled at the morning, had a few laughs and decided to share lunch together. Kat was new to the area so we thought that something really cool was a must ...

We met at Salumi to find it CLOSED!

We were so bummed but famished so we walked around the corner and went into the first place we found It also had to be a place that had the best chance of offering something Gluten Free for me ... a salad as usual. (We have yet to make it to Salumi together ... soon.)

We gazed at our newly signed books and laughed at the day. We were still on our high from our special morning with Dorie ... even if for a few moments we had her all to ourselves while she graciously signed our books and chatted with us! I know we cheered for her quite enthusiastically!

We love Dorie!

We continued to chat through lunch getting to know each other ...

who knew what the future would bring?

So yesterday, we got together for a day in the kitchen to celebrate our Anniversary at my home on Bainbridge Island. It was a beautiful sunny, crisp Fall day. As I was drinking my coffee, I couldn't help but think of how special it was to meet Dorie. I was thumbing through Dorie's cookbooks and was in awe at each recipe ... I wanted to devour each and every page. You see I hadn't really baked anything from her book being Gluten Free. Then an idea popped in my head ... what a better way to celebrate our Friends Anniversary then to bake from Dorie's book and convert something to Gluten Free! I seemed to gaze at one page ...

Marie Hélène's Apple Cake

Oh how I wished we could ...

I did have this bag of the new Cup 4 Cup created by Chef Thomas Keller that was begging to be used.

Could we?

Should we?!?

I picked Kit-Kat (my nickname for her) up at the ferry and we dashed off to one of my favorite markets in the area. As we were shopping, we decided that we should do the Marie Hélène's Apple Cake because

Kit-Kat had made it last year for French Friday's with Dorie.

Look at Katrina's Cucina blog for her favorite post from last year.

Cheers to Dorie for bringing us together!

I am happy to report that we have had a year's worth of fun-filled days in the kitchen, more book signings and long chats! We look forward to more good times ...

Happy Anniversary!

xo
Lisa

P.S. If you want to make the Gluten Free Marie Hélène's Apple Cake go buy "Around My French Table" by Dorie Greenspan and a bag of Gluten Free Cup4Cup flour by Chef Thomas Keller, exclusively at Williams-Sonoma. Replace the equal amount of flour in the recipe with the Gluten Free Cup4Cup. It really is that simple!

Gluten Free Menu - 5 Spot - Philadelphia Food

2011-10-11T14:15:00.000-07:00

I went all the way ...

Philly Ballpark BBQ Platter!

GLUTEN FREE HOME RUN!

Meaty and saucy just the way I like it!

I was hungry and I went for it! Perfectly seasoned and roasted fingerling potatoes with a semi-sweet sauce ... just sticky enough to cling to the smoky ribs and Kielbasa sausage!

Crisp clean slaw to lighten things up and get your veggies in ...

eh' um!

One of my absolute favorite restaurants in Seattle that I used to go to all the time - in my Gluten filled days was 5 Spot - Upper Queen Anne in Seattle. 5 Spot is a fun neighborhood joint to get a kick ass breakfast all day, great lunch, big dinner, drinks, happy hour and always great food! The other thing that they do so well that makes meeting friends at 5 Spot so fun is they have a rotating " American Food Festival Series". Approximately every 3-4 months they change the theme of the restaurant - food, music, decor, drinks ... everything! They really get into it! The employees make the artwork!

The biggest news is that 5 Spot, part of Chow Foods Restaurants, recently started offering a Gluten Free menu. Their other restaurants Hi-Life and Endolyne Joe's also offer the Gluten Free menu, each a little different. Check out their website to find out more about it, events and other Chow Foods news.

Let me just say that it feels like going home! I am back at the 5 Spot ...

Happily eating Gluten Free food and enjoying the feast for my eyes too!

The best part of all ... not only does 5 Spot offer a regular Gluten Free menu but they now offer some Gluten Free menu items as part of the Festival Food! This is just so much fun for me! I can't imagine a better ... homecoming of sorts for me to go back to one of my favorite restaurants in Seattle. The theme " Philadelphia aka Philly" is always in my heart because my mom, grandparents, extended family and friends from college live in Philly. I love Philly food too! This is my kind of comfort food!

Check out ... Philadelphia ... Gluten Free style!

Breakfast

Reading Terminal Market Hash - Roasted sweet potatoes, butternut squash, rutabaga, parsnips, carrots, red chard, fresh herbs griddles and topped with two eggs any style.

Dinner

Independence Hall Salad - Red, white and bleu salad of endive canoes filled with Pt. Reyes bleu cheese and topped with Fuji apple batons tossed in cranberry vinaigrette.
Art-illery Shells - Batten down the hatches for jalapeno pepper stuffed with chopped shrimp, cheddar cheese & cream cheese. Served with Art’s cilantro-scallion ranch.
Mummer’s Parade Mussels - Bacon kissed Penn Cove mussels marching in lockstep with white wine, roasted garlic and fennel.

You want to go all the way ...

Ballpark BBQ Platter - Slow smoked spare ribs teamed up with Kielbasa sausage, roasted fingerling potatoes and home run slaw.

Ball park ice cream for the kiddos -

"Kids Take Me Out to the Ballpark Sundae"

A scoop of peanut butter ice cream with chocolate sauce,

almonds, whipped cream and

Cracker Jacks (yes ... GF)

served in a Phillies helmet!

(I'll refrain from singing ... but how great is that?!)

A Banana Split is perfect too!

Who doesn't love ice cream?!

To see more of the

Gluten Free Menu offered at 5 Spot

Upper Queen Anne neighborhood

1502 Queen Anne Ave N.

Seattle, WA 98109

206 285-SPOT (7768)

or to see Chow Foods other restaurants -

Hi-Life - Ballard

Endolyne Joe's - West Seattle

When I'm in Seattle hungry for some great comfort food ...

I'll be at 5 Spot!

Lisa

Organic Mesquite Honey Almonds With Flor de Sal

2011-10-05T11:41:00.000-07:00

I love almonds ... especially these ...

ORGANIC MESQUITE HONEY ALMONDS WITH FLOR DE SAL!

So easy to make and the perfect treat to enjoy as a snack any time of the day. Make them as a gift or bring them to a party to serve with drinks!

This recipe will serve a small gathering for 4-6 people, if they like to share, if not double the recipe please ...

Ingredients

2 cups Organic raw almonds

2 Tbs butter

2 Tbs Zócalo Gourmet - Organic Mesquite Honey

a pinch or 2 Matiz - Flor de Sal - Sea Salt

Tools

fry pan

spatula or tongs

parchment paper

baking sheet

cooling rack

Pre-heat oven to 375 degrees.

Experiment with your favorite specialty honeys and salts. I also made

Puremiel - Orange Blossom Honey, from the Cadiz region of Spain with Smoked Sea Salt

my friends couldn't stop eating them ... they know who they are!

Other Organic Puremiel Honey flavors - Lavender - Sofi Silver Award Finalist, Eucalyptus, Holm Oak and Wild Forest. For more information on buying the honey go to Matiz Espana

There are three lovely flavors of the Sea Salts - Flor de Sal, Smoked and Herbed. I think any of the combinations will work! Have fun with it! Mark Bitterman likes the Matiz Smoked Sea Salt in his new book "Salted" (which is mentioned on page 95). I love this book and enjoyed chatting with Mark recently at an event in honor of ... Salt! I highly recommend getting this book!

If there are any left over Organic Mesquite Honey Almonds with Flor de Sal ...

not likely ...

Salud!

Lisa

Duck Fat Hashbrowns With Poached Eggs Atop Skillet Bacon Jam - Yup! All Gluten Free!

2011-10-01T09:56:00.000-07:00

I'll say it again ... wait for it ...

Duck Fat Hashbrowns with Poached Eggs Atop

A Smear of Skillet Bacon Jam

(serves 2 really hungry peeps or 4 wanting more!)

Oh Gluten Free Foodies!

This is fast and easy ... 10-15 minutes tops!

Flavor flavor flavor and just a few ingredients ...

1 Tbs Duck Fat - from Paris Grocery

1 bag Alexia Organic - hashed browns gold potatoes, fast and easy

eggs 2-8 (1-2 per person)

1 tsp thyme, dried

1 tsp oregano or Italian seasoning

fresh ground black pepper - season to taste

1 tsp + per person Skillet Bacon Jam

hot sauce - Tapatio

Add the duck fat to a fry pan and heat to medium

Add the hashbrowns and toss to coat all with the duck fat.

Add the seasonings.

Let the hashbrowns cook for 3-5 minutes then turn.

Remove from heat and cover.

As the hashbrowns are cooking, boil water in a deep pot and add 1 Tbs of white vinegar.

Add 1-2 eggs to the water in a rolling boil.

Use a slotted spoon to gently roll the egg when it rises to the top of the water. Make sure the yolk is covered in white and not clear. Gently remove the egg with the slotted spoon.

Plate the hashbrowns, add a smear of Skillet Bacon Jam (SBJ) to the top of the hasbrowns, approximately 1 tsp to each. Please note that the flavor of the SBJ is potent and bold so a little goes a long way. The best part is that you really don't need to add salt to this dish and you don't have to clean a greasy bacon pan! Gently add the poached egg(s) on top of the SBJ smear and ... watch it just melt into the hashbrowns! Grind some black pepper and add your favorite hot sauce!

I love love love this Skillet Bacon Jam!

Dive in and enjoy!

Lisa

Gluten Free Eats at Mobile Chowdown - Oct. 2, 2011 - West Seattle

2011-09-28T11:53:00.000-07:00

I am so excited that I finally ... FINALLY get to go to Mobile Chowdown this Sunday, October 2, 2011. After missing six events since 2009, I decided to take action ... I was chomping at the bit to figure out if someone like me, who has been living Gluten Free for years could really attend an awesome food event like Mobile Chowdown?!?

Wait no more ...

OK you may have to wait in line ...

but ...

GLUTEN FREE FOODIES ...

GO TO MOBILE CHOWDOWN

and

EAT EAT EAT!

Sunday, October 2, 2011

11 AM - 5 PM

Location - West Seattle Junction -

California Ave SW between SW Oregon and SW Edmunds

FREE entry for all ages!

I have been talking to the people at the Mobile Food Trucks in the Seattle area and have compiled a list that offer Gluten Free menu items. They will also be in West Seattle for the Mobile Chowdown event this Sunday, October 2, 2011. This is a free admit event, no cost for entry but you will need to pay for the food and drinks.

I also made some time to taste a few of the Gluten Free menu options from some of the food trucks ...
Hey .. I'm here for you ... how could I actually give you my opinion if I didn't actually taste a few ?!?!
So here it goes ... let me tell you Gluten Free Foodies you are in for a treat!

Oh! that freakin' awesome NAKED burger pictured above ...
OK it is worth another clsoe up look!

Yeah! that is from Skillet Street Food! They have a food truck and a diner! Their food truck wasn't on the road this week. I have heard about their awesome food for so long. I finally just had to cave in and go! I went into their diner on 14th and E Union and just had to get it! I gotta' tell you ... I haven't had a burger that good ... smokey grilled and oozing with blue cheese and ... and ... wait for it ... BACON JAM!!!! Who cares if it doesn't have a bun?!?! You won't miss it because you get all the grass fed beef and smoke grilled flavor with this burger AND THE BACON JAM - salty and sort of creamy! That is the best part of the burger right ... gooey and messy! I would even eat it with my hands ... I want it again and again ... worth the wait in line for this one! Josh, the owner of Skillet said ... "Just make sure you order your burger NAKED aka without a bun and Gluten Free!"

FYI - the fries are NOT GF... bummer but there is so much more to eat!

Kaosamai Thai -
Douglas Somerville from Kaosamai Thai told me ... "'Thai food, generally the curry is gluten free, we're going to do a curry over noodles for Chowdown. Chu chee Wild Salmon Curry over Noodles!"
As a side note, Kaosamai Thai also has a restaurant to go to and sit to enjoy a meal with family and friends in the Phinney neighborhood.
I tried the Red Curry Chicken and loved, loved, loved it! Not only is it beautifully presented but the aromas and flavors as I dove in and devoured it were perfectly balanced - red curry spice with sweet coconut milk, slightly crunchy bamboo shoots, red peppers and Thai basil over rice ... awesome!

Pai - the owner of Pai's Thai Hawaiian Street Eats explained to me ...

"A majority of our food is actually gluten free.

We use Thai wheat-free soy sauce in all our marinades, which is our chicken and beef. Our tofu uses a concoction of sauces that are gluten free (same soy sauce). Our pork is just pork, salt, smoke, banana leaves.
Our sides, with exception to mac salad (wheat pasta) are also gluten free. Papaya salad dressing is fish sauce, fresh lime juice, sugar, chilies. Our salad dressing is rice vinegar, sugar, salt, black pepper, sesame oil and veg oil."

I loved the fresh flavors from Pai's food! I tried most popular
Lemongrass Huli Huli Chicken with Sesame Slaw.

Here is the list ...

Skillet Street Food
Naked Bunless Burger

Kaosamai Thai
curries with meat

Pai Thai-Hawaiian
Most of the menu sans mac and cheese -
Go for the Huli Huli Chicken -YUM!

El Camion - Comida Authentica Mexican
The tacos served with corn tortillas are Gluten Free. The Fish Tacos are AWESOME!
Served with grilled white fish, shredded cabbage,crema agria especial (not mayo!) topped with pico de gallo and lime.

Parfait Organic Artisan Ice Cream

BUTTER TOFFEE CRUNCH ... Yeah! You gotta' get this! Chocolate covered toffee with hazelnut pieces! In a cup is Gluten Free (sans cone).

*I didn't get a chance to try the following food trucks out but the info is also directly from the owners or staff from food trucks.

Marination Mobile
Roz Edison, the owner says - Our gluten free deliciousness is "aloha tacos without the sauce." So, two corn tortillas, our homemade kalua pork, and our signature slaw. Serve with a lime wedge and our homemade pickled jalapenos. It's not on our menu, but if your GF peeps just ask for gluten free tacos we'll get them the right stuff.

Maximus/Minimus - The really big BIG PIG!
Lance Marlow, the General Manager says
" Our marinated and grilled chicken sandwich is our best gluten free option. We take a whole chicken thigh and marinate it for 45 minutes in a lime garlic marinade for 45 minutes then grill it right there on the truck. Our gluten free customers will obviously want to skip the bun, but they have their choice of either chipotle or pesto mayo and it's topped with fresh cilantro.

You can add a side of either Maximus or Minimus coleslaw.
Maximus is a mixture of cabbage, radish and cilantro dressed with a zesty chipotle vinaigrette. Minimus version has mint, and sweet onions speckled with dried cranberries and topped with a honey mustard vinaigrette."

Fusion on the Run
Cassandra, from Fusion on the Run says, "Our chicken and pork tacos are gluten free. The other items have soy sauce that contains gluten. Hope to see you at the Chowdown! We have a few regular gluten free customers that come every week!

That is it for now! If I get responses from other Food Trucks participating in the Mobile Chowdown VI this Sunday, October 2, 2011 I will update this list. Please bookmark this post and share with your GLUTEN FREE FOODIES so they can have fun at the event too!

Gotta' run ... walk ... yoga ... to get my appetite going until I chow at MOBILE CHOWDOWN 2011!
See you soon, rain or shine I am always in the mood for some really awesome Gluten Free eats from some really awesome peeps!
xo
Lisa

DISCLAIMER - As always, please make sure when you order your food that you say GLUTEN FREE PLEASE! Please also check with staff when you pick up your food to make sure that it is the correct GF order. I am providing this information to you as a service and the info I received is from each of the food trucks. If you have further questions on a specific food truck please contact them directly. I have provided links.

Gluten Free Savory Amaranth Crackers with Mesquite Honey

2011-09-27T07:00:00.000-07:00

Do you you love crackers as much as I do? I love eating small meals with friends at the end of the day with a glass of wine, of course, cheese and crackers are a must to compliment your favorite finger foods, spreads and dips. The best thing about these crackers is that they are freshly homemade and use only 1 flour - Amaranth and 7 other ingredients that give it flavor! Amaranth is high in protein, vitamins and essential amino acids such as lysine. The Aji Panca and the Organic Mesquite Honey are the perfect compliment to the nutty Amaranth flavor.
These crackers are Gluten Free, Non-Dairy and Egg Free.

Savory Amaranth Crackers with Mesquite Honey
Makes approximately 32 crackers.

Dry Ingredients
1 cup Zócalo Gourmet Amaranth flour
1/8 tsp garlic powder
½ tsp Italian seasoning, dried
½ tsp Matiz Sea Salt
¼ tsp Aji Panca, dried

Wet Ingredients
¼ cup warm water
2 Tbs Spanish Olive Oil
1 Tbs Zócalo Organic Mesquite Honey

Topping
Spanish Olive Oil
Italian Seasoning
Matiz Sea Salt

Tools
medium mixing bowl
whisk
parchment paper
rolling pin
pastry brush
baking sheet
cooling rack
pastry cutter with smooth or waffle edge

Mix the dry ingredients in a medium bowl using a whisk.
Add the warm water, olive oil then the honey.

TIP – Pour the honey into the same Tablespoon used for the olive oil and it will slide right out because of the oil residue in the spoon, so do not wipe it out in between use.

Use a large spoon to incorporate all the ingredients. Use your hands to knead the dry bits into the dough and work it all in until soft and smooth, approximately 3-4 minutes. The more you work it with your hands, the softer and moister it will get. Using your hands roll the dough into a log shape and then place onto a sheet of parchment paper on the counter (smooth surface, cutting board works too). Wrap the dough in the parchment paper and put into a tight sealing container and chill in the refrigerator for 1 hour to meld the flavors.

Take the dough out of the refrigerator. Heat the oven to 375 degrees.
Unwrap the dough in the parchment paper and place on the counter or smooth surface. Roll the dough into a square shape as best as you can. Use the rolling pin to roll the dough nice and thin, to 1/8 of an inch. Use a pastry cutter to cut the outer edges of the dough, remove extra dough and set aside. Cut strips approximately 1 inch apart. Cut the opposite direction, 1 inch, to cut the other side of the crackers to make a square. Pick up the parchment paper with the dough still on it and carefully put it on the baking pan.

Pour some olive oil in a small dish and use a brush to lightly apply the olive oil on top of the dough. Take a pinch of dried Italian seasoning and sprinkle on top of the crackers. Take another pinch of sea salt and sprinkle evenly and lightly on top.

Bake for 16 -18 minutes until lightly brown. Some of the crackers may bubble due to air pockets, no worries, that is good! When the crackers are done take them out and let them cool on the baking pan for 10 minutes. Keeping the crackers on the parchment paper, gently slide the paper with the crackers on to a cooling rack. Continue to cool and crisp up for at least 2 hours.

Serve with your favorite cheeses, spreads, soups or salads. Store any leftovers in a glass or metal tight sealing container to keep moisture out. Using a self sealing bag or plastic container may make the crackers soft.

Enjoy!
Lisa

Gluten Free Baked Mac and Cheese with Chorizo

2011-09-26T17:04:00.000-07:00

This isn't your mama's ... Mac and Cheese!

Gluten Free
Baked Mac and Cheese with Chorizo ...
Garlic, Crushed Red Peppers and crusty topping!

Wow it is Fall! It is cold and rainy outside and it is time for some comfort food! This is so easy to make it to your liking ... spicy or not! Serve with your favorite fresh green salad and it is a hearty meal to chase away the chills.

Gluten Free Baked Mac and Cheese with Chorizo
serves 4

2 cups Tinkyada Elbow Brown Rice Pasta with Rice Bran
1/2 cup tomato sauce
2 - Aidells chorizo (GF) links
1/2 red onion, chopped
2 Tbs olive oil
2 Tbs crushed garlic
1 Tbs crushed red pepper flakes - adjust to your heat level
1/2 cup Gluten Free bread crumbs
1 cup Asadero or mozzarella cheese, shredded
black pepper
sea salt

Pre-heat the oven to 350 degrees.

Boil 4 cups of water then add the pasta. Let the pasta boil for 2 minutes then cover and take off heat.
Let it sit for 12 minutes.

Slice up the chorizo and saute it in a pan with olive oil and red onion. Just enough to get some good caramelization or browning 5 - 10 minutes. Set aside when done.

When the pasta is done drain it and put it back into the pot.
Add the chorizo, onions, tomato sauce, garlic, red pepper flakes and mix well.
Add 1/2 cup of the cheese and mix well.

Divide the pasta and chorizo into 4 oven safe bowls ... evenly ... no over-sized or gypped servings now! Add the cheese and homemade Gluten Free breadcrumbs to the tops. Add black pepper, sea salt to the top. Place the filled oven safe bowls on a baking sheet and bake on the top rack for 8 minutes. Turn on the broiler and watch the topping turn a beautiful golden brown ... be sure to open your oven door while the broiler is on. The time varies to your desired crispy browness liking but I would say 2-3 minutes should do the trick! Be careful moving the bowls from the baking pan and serve them on heat safe coasters or wooden trivets.

Spoon or fork?!?

Go for it!

Wondering where I got the Gluten Free Breadcrumbs ?!? I always make them! So much better and you can add your own seasonings to create your favorite flavors.
This is so easy ... save all of the ends of the breads that you make or buy and store in the freezer in freezer bags. Pull out a few slices, 4 - 5 and toast them in the toaster. Break up the pieces and put them into you food processor. Add black pepper, salt, fresh parsley, oregano or dried if you don't have fresh. Grind it down and ... done! If you do want to make extra store the breadcrumbs in a freezer bag in the freezer.

Tip - I keep the bread whole because sometimes I make croutons out of this bread too!
I make what I need when I need it so I don't waste anything.

Gotta go ... I'm diving into some hot and steamy ... awesomeness!

Lisa

Gluten Free Sweet Potato Biscuits with Wild Forest Honey Butter

2011-09-25T19:30:00.000-07:00

Think thin and savory ...
sweet, salty and the flavor of the woods!

This biscuit is the perfect treat to go with anything - soup, salad, tea and coffee! I made them a tad thinner than a traditional biscuit because I just wanted a little treat, not too bready but the bold flavors are very complimentary and satisfying. Everything is good for you in this little package of Sweet Potato Goodness! This is Gluten Free and Egg Free recipe. Dairy free options available too.

Sweet Potato Biscuits

makes approximately 16-18

1 cup Zócalo Gourmet - Sweet Potato flour
1 cup Zócalo Gourmet - Amaranth flour
1/2 cup or 1 stick unsalted butter or non dairy butter spread. room temperature
2 1/2 tsp baking powder (GF)
1/4 cup Puremiel Wild Forest Honey
1/2 tsp Matiz flor de sal - sea salt
1/2 coconut milk or buttermilk, plus a little extra for topping
1/8 tsp ginger, ground
1/8 tsp clove, ground
1 tsp rosemary, dried - plus a little extra for topping

tools needed -
stand mixer
parchment paper
baking sheet
rolling pin
circular biscuit cutter or pastry cutter
pastry brush
baking test stick

Pre-heat oven to 425 degrees.
Cut and put a piece of parchment paper in the baking pan.

Add Sweet Potato flour, Amaranth flour, butter, baking powder, honey, sea salt, milk, ginger, clove, rosemary and mix well in a stand mixer.
Remove the dough and put it on a piece of parchment paper on the counter. Use a rolling pin to roll out the dough to a thickness of approximately 1/2 inch or thicker if you desire.

Use the cutter to cut out biscuits and place them on the baking sheet with parchment paper. Re-roll the scraps of dough and continue to cut and place on the baking sheet until all the dough is used.

Pour a little milk - coconut or buttermilk - into a small dish and use a brush to put some on top of each biscuit. Sprinkle a little rosemary and sea salt on the tops as well.

Put the biscuits into the oven and bake for 8 minutes. Turn the pan to cook for an additional 6 -8 minutes. Use a test stick to check for doneness. Don't over cook and be sure to not let them get to dark.

Serve warm with Wild Forest Honey Butter!

Wild Forest Honey Butter

1/2 cup or 1 stick unsalted butter or non dairy butter spread, room temperature
1/4 cup Puremiel Wild Forest Honey
1/2 tsp Matiz flor de sal - sea salt

Add chopped up butter to the food processor, add honey, sea salt -pulse and mix well. Remove and store in a glass tight sealing container to use on biscuits, toast or any of your favorite treats.

Enjoy!
Lisa

Kañiwa Chocolate Chip Cookies

2011-09-17T10:32:00.000-07:00

I can’t think of a better way to make the classic chocolate chip cookie better than this! The real secret is Kañiwa flour, an ancient grain grown high in the Andes Mountains of Peru. Kañiwa is similar to Quinoa from the goosefoot family of grains. This protein powerhouse is Gluten Free, high in fiber and will make your cookies extra delicious and nutritious. Kañiwa’s naturally nutty flavor is a great compliment to chocolate, without adding nuts. These soft, Gluten Free cookies are sure to be a favorite in your house!

Kañiwa Chocolate Chip Cookies

makes approximately 3 dozen

Dry Ingredients

1/3 cup Zocalo Gourmet Kañiwa flour

1 cup white rice flour
½ cup sweet rice flour
¼ cup corn starch
¼ tsp baking powder
½ tsp cinnamon
½ tsp Matiz - Flor de Sal - sea salt
2 cups semi sweet chocolate chips

Wet Ingredients

½ cup unsalted butter – 1 stick, room temp
3 large eggs, room temp
½ cup dark brown sugar

½ cup light brown sugar

1 Tbs vanilla extract

In a medium size bowl, add the dry ingredients to the bowl.

Use a whisk to break up any clumps. Set aside.

In a standing mixer, cream together the butter and sugar. Add the eggs and vanilla.

Slowly add in the flour mixture. Be sure to scrape down the sides and mix well. Mix in the chocolate chips. Chill the dough in a tight sealing container for one hour before baking. This is key to allow the cookies to meld in flavor and to let the dough stiffen just a bit. Please note that the dough will be soft and smooth.

Bake at 350 degrees on a baking sheet lined with parchment paper. Use a medium size spring scoop to make even sized cookie balls. No need to press the dough down on the pan the cookies will melt into shape. Bake for 12 minutes. Remove from oven and cool on a baking rack.

Tip - Store any leftovers in a self sealing bag to retain freshness, better than container.

Enjoy with your favorite hot or cold beverage. Perfect to dunk into your drink as well!

My favorite is with - Caffe con Leche Caliente! Hot coffee with hot milk!

Salud!

Lisa

The Next Big Thing - Peruvian Food

2011-09-16T10:59:00.000-07:00

The Wall Street Journal posted an article this week on Peruvian Food - September 10, 2001
The Next Big Thing - Peruvian Food

I just had to share the video of Chef Ricardo Zarate, owner of Picca Cantina talking about all my favorite Peruvian ingredients - sweet potato, seafood, aji amarillo, cilantro and leche de tigre ... love love love it! Peruvian food is perfect for Gluten Free Foodies because most of the food is naturally Gluten Free!

Don't forget the Pisco Sour!

Salud!
Lisa