Friday, January 30, 2009

Pizza has been the long-standing wish for me. Because of the dairy allergy, it makes it much tougher.  However, I have managed to find ways around it. I can’t eat soy cheese, but I did find that I tolerate sheep cheese and pure goat cheese reasonably well. So that sorted the cheese, but how to get a decent crust. I think I found a good one. Let’s just say I really don’t miss Pizza Hut anymore.

Gluten Free All Purpose Pizza Crust
1-½ cups Gluten Free All Purpose Baking Flour
2 teaspoons Xanthan Gum
½ teaspoon Sea Salt
1 tablespoon Olive Oil
¾ cup Warm Water
1 teaspoon Sugar
1 egg*
2 tablespoons warm water
2 teaspoons Yeast, Active Dry
1 tablespoon thyme, fresh**
1 tablespoon rosemary, finely chopped**
Combine yeast, sugar and water in a large bowl and let stand about 5 minutes. Combine dry ingredients in separate bowl. Add egg and oil to wet ingredients, then add dry ingredients. Mix with a blender for a minute, adding a teaspoon of water if dough moves up beaters. Scoop onto greased pizza sheet. Wet your hands with water and spread dough over sheet and smooth. Cover with favorite sauce and toppings. Bake at 425°F for 15-20 minutes.

*Eggless Option: Combine 1 Tb Flaxseed Meal + 3 Tb Water. Let stand for 2 minutes, then use as egg.
** I also use dried herbs for this, mostly due to laziness. My usual blend is oregano, thyme, basil and garlic powder.

Posted by Diosa in • Comfort Food • Gluten free
(0) Comments • Permalink • Print this recipe

Wednesday, January 28, 2009

So I realize I’ve been woefully neglecting this food blog. It’s not that I haven’t been cooking or experimenting. In fact, recently I’ve worked out all sorts of great gluten free/allergen free stuff - pizza, pastys and pancakes. The pancakes are fabulous!! Very light and fluffy. Now we tend to eat with lemon juice and sugar (British way), but feel free to pour on the maple syrup or fruit sauces.

Beth’s Pancakes
¾ cup Gluten Free Flour blend
¼ cup Potato Starch
2 Tbsp. Sugar
2 Tbsp. Baking powder
1 tsp Guar gum
1 Tbsp. Flax seed
3 Tbsp. Warm water
1 cup Dari-free Milk (or whatever milk/milk replacement you prefer)
2 Tbsp. oil
2 lemons
sugar
Mix flax seed and 3 Tbsp warm water in a bowl. Set aside.

Sift together the flour, starch, guar gum, baking powder, and sugar into a bowl. Add milk, oil and the flax seed to the dry ingredients.

Heat a non stick pan up. Pour scoops of batter into the pan. Depending on the size of pancake you wish, use a 1/4 cup to a large scoop. Cook til large bubbles form in the dough, then flip. Cook for about a minute more.

Serve with lemon juice and sugar.

Posted by Diosa in • Gluten free • Low Fat • Vegetarian
(0) Comments • Permalink • Print this recipe

Friday, July 06, 2007

I have to brag on this one.. I made egg free, dairy free, gluten free, (vegan), sugar free Gingerbread cookies. This was really a great boon. I have a friend that is hypoglycemic and allergic to chocolate. I wanted to make a dessert for us, as I’m cooking a Thai night up at their place. I did good on this one I think. They are tasty as anything too. :D

I found out you can make a killer sugar free “brown sugar” with Splenda and sugar free maple syrup. It’s really tasty!! Take a cup of splenda and a 1/4 cup of the sugar free maple syrup and blend.

I’ll let you know how it goes.

Posted by Diosa in • Dessert • Gluten free • Low Carb
(0) Comments • Permalink • Print this recipe

Thursday, November 23, 2006

We had the most awesome meal today.  It was all gluten free and allergen free for me, but seriously tasty. 

Thanksgiving has always been a food holiday for me.  My mom loved to cook.  She would make this monster turkey and have all the trimmings. There were only four of us in the family, but family and friends always came by.  People loved her cooking at the holidays.  Can you tell I miss that?

I decided this year was the year to try to make my own holiday memories.  I decided to do a romantic meal for Thanksgiving for me and Paul.  All glutenfree, all really tasty.

The menu for tonight was supposed to be this:

Appetiser
Frisee Salad with Warn Bacon Vinaigrette (never got to it sadly, but it is wonderful)
Wine - Pinot Grigio
Main
Roast Duck
Port Wine Demi-glace
Herb roasted potatoes
Apple-Cranberry stuffing (done with cauliflower and sausage)
Homemade bread (glutenfree)
Roasted veggies (didn’t do)
Wine - Zinfendel
Dessert
Apple tart with homemade caramel sauce (glutenfree crust)
Wine - Muscadet

I can’t believe how good it was. I was really happy with it.  It’s been a long time since I’ve had a “normal” meal.  It was fantastic.  Especially the bread and the tart.  They were as good as the gluten counterparts. The tart, even better.  I need to play with the crust a bit more to get a rollable crust (i patted the crust into shape), but man… YUMMY!!!  The homemade caramel was made with dairyfree milk, so it made a nice creamy sauce.  That was as good as anything I could get out of a jar.

Posted by Diosa in • Gluten free • Misc. musings
(0) Comments • Permalink • Print this recipe

Friday, September 01, 2006

Bard’s Beer, the gluten-free beer, is now available in Massachusetts!!!

That is all

Posted by Diosa in • Gluten free • Misc. musings
(0) Comments • Permalink • Print this recipe

Sunday, May 28, 2006

Serves 6
Prep time: 5 minutes
Cook time: 10 minutes

1 1/2 lbs boneless, skinless chicken breasts
1 cup grated parmesan cheese
4 tsp dried oregano
2 tsp dried parsley
1 tsp garlic powder
1 tsp paprika
1 tsp fresh cracked black pepper
2 eggs
4 Tbsp butter, or 2 Tbsp butter and 2 Tbsp olive oil

Pound chicken breasts until they are 1/4 inch (5mm) thick and cut into 6 portions.  Set aside.

Combine cheese with oregano, parsley, garlic powder, paprika, pepper on a plate.  On another plate or in a shallow bowl, beat the eggs.  dip the chicken into the eggs, then into the cheese mixture, coating both sides evenly.

Melt butter or butter/oil mix in a heavy skillet over medium-low heat (any higher will burn the cheese) and saute for 4-5 minutes per side or until cooked through.

Cook’s note:
This is a higher fat dish due to the cheese.  the one cup is 457 calories, with 257 calories from fat, or 28.6 grams of fat. But bear in mind that this is used over 6 pieces of chicken, so per piece it’d be about 76 calories or about 42 from fat, or about 4.8 grams of fat, at most.  You can do this with cooking spray or minimal oil to lower the calorie/fat counts even more.  The eggs can be replaced with egg replacer for an egg-less version, and if tolerated, you can try a dairyfree version using soy parmesan cheese.  That will also substantially lower fat and calories.

This is from the 15 Minute Low-Carb cookbook by Dana Carpender.  It’s an awesome cookbook, with lots of quick ideas. 

Posted by Diosa in • Comfort Food • Gluten free • Low Carb • Meats • Poultry
(0) Comments • Permalink • Print this recipe

Saturday, May 27, 2006

4 cups of water
2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef’s knife; cut into 1 inch pieces; or 2 pc dried
3 slices fresh galangal root(smashed) or 2 pc dried
3 fresh kaffir lime leave or 4 pc dried
1 Tbsp. tamarind paste, with or without seeds
1 Tbsp. fish sauce, Golden Boy preferred
3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
1/2 small white onion, cut 1/4 inch slices
2 Tbsp. roasted chili paste (nam prik pao)
1 (16 oz.) can straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4 inch thick (optional)
1 small lime, squeezed
2 sprigs fresh cilantro

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Serves 3 to 4.

Posted by Diosa in • Gluten free • Meats • Fish/Shellfish • Side dish
(0) Comments • Permalink • Print this recipe

1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below)
2 to 6 small red chile peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 T oil
1/2 c coconut milk
1/2 teaspoon salt
fish sauce to taste (soy sauce for veggie version)
10 to 15 basil leaves
1 c chopped cabbage

Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage.

Makes 3 to 4 servings.

Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.

Posted by Diosa in • Gluten free • Low Carb • Low Fat • Meats • Poultry • Vegetarian
(0) Comments • Permalink • Print this recipe

Sunday, May 21, 2006

Serves: 4
Cook time: 3 hours (roughly)
Prep time: 30 minutes (roughly)

8 lg veal shanks, patted dry
salt, pepper to taste
1/2 cup gluten-free flour
7 Tbsp unsalted butter
3 Tbsp olive oil
1 1/2 cup dry white wine
1 1/2 cup onion, finely chopped
3/4 cup carrots, finely chopped
3/4 cup celery, finely chopped
1 tsp garlic, minced
4 cup gluten-free beef broth
1 1/2 cup plum tomatoes, chopped
1 bouquet garni (bouquet of fresh herbs tied together and chucked in the dish.  See below for quantities)
  6 sprigs parsley
  4 sprigs thyme
  1 bay leaf
1/2 tsp salt
1 gremolata (Minced parsley, lemon peel and garlic. See below for quantities)
  1/2 cup fresh parlsey, minced
  2 Tbsp lemon zest
  1 Tbsp garlic, minced

Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over medium-high heat.  Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter.

Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl.

In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over medium-low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni and salt and pepper to taste. Bring the liquid to
a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm.

Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups.

Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed. In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat.

Posted by Diosa in • Gluten free • Meats • Beef
(0) Comments • Permalink • Print this recipe

Monday, May 15, 2006

Serves: 4
Prep time: 2 hours, 5 minutes (2 hours for marinating)
Cook time: 20 minutes skillet/broiler/grill

2 garlic cloves
walnut sized chunk of fresh ginger root
3/4 cup plain yogurt
1/2 cup fresh cilantro (coriander), plus more for garnish if desired
1-2 Tbsp red pepper flakes (optional - add up to 1/4 cup)
4 boneless, skinless breasts or thighs

Place the first 5 ingredients in a blender or food processor.  Pulse until it forms a chunky paste.  Place chicken in a ziplock bag and add the cilantro mixture.  Place in the refrigerator for at least two hours or as long as overnight. 

Remove as much of the marinade as possible (or it does fine cooking it on the chicken if you are pressed for time) and place chicken on grill or broiler, r in a heated skillet.  Cook until the juices run clear, roughly 10 minutes per side.  Serve immediately, with the additional cilantro if using.

Posted by Diosa in • Gluten free • Meats • Poultry
(0) Comments • Permalink • Print this recipe

Serves 4
Prep time: 2 hours 10 minutes (2 hours for marinating time)
Cook time: 15-20 minutes grill/broiler/skillet.

This is one of my first ever recipes I tried.  This thing is ancient!  But it’s good.  Add more tabasco if you want more heat.  The original incarnation of this called for a whole chicken, roughly 3-4lbs in weight, either whole or cut up.  Now I just use 1-2lbs boneless, skinless chicken breasts or thighs.

1-2lbs boneless, skinless chicken breasts or thighs
2-3 Tbsp Olive oil (or vegetable oil is fine)
Juice of 2 lemons (I’ve also juiced up a couple of limes for more intense flavor and added 1 1/2 tsp lemon zest)
1Tbsp fresh cracked pepper
1tsp salt

Mix marinade ingredients together in a large ziplock bag.  Place chicken in bag.  Marinate for at least two hours to overnight.  Cook chicken in broiler, on the grill or in a skillet for about 15-20 minutes or until done.

Posted by Diosa in • Gluten free • Meats • Poultry
(0) Comments • Permalink • Print this recipe

1/3 c onion
3 T vegetable oil
2 T ground coriander
1 1/2 t ground cumin
1 T ground cardamom
1 t ground ginger
1 t turmeric
1/2 t garlic powder
1/4 t pepper
1/8 t ground red pepper
2 lb 1” cubes lamb stew meat
2 c beef stock
salt
1/4 c plain yogurt
1 t fresh lemon juice      
 
Heat oil in large skillet over medium high heat.  Add onion and saute until golden about 4 minutes.  Reduce heat to low add spices and stir 1 minute.  Add lamb to skillet.  Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes.  Add stock and salt.

Reduce heat to medium,  cover and cook until meat is tender about 20 minutes.  Simmer uncovered until sauce thickens about 20 minutes.  Stir in yogurt and lemon juice.  Serve immediately over cooked rice.

*Cook’s note.  I make my own curry powder, so I just substitute a couple of teaspoons of it for al of the spices, save the pepper and red pepper.

Posted by Diosa in • Gluten free • Meats • Lamb
(0) Comments • Permalink • Print this recipe

Friday, May 12, 2006

Can be prepared in 45 minutes or less.
3/4 pound small potatoes (about 1 1/2 inches in diameter), halved
1 1/2 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil leaves, washed well, spun dry, and chopped fine
1 1/2 teaspoons fresh lime juice

Preheat oven to 450° F. In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste. Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.

Serves 2.

Posted by Diosa in • Gluten free • Side dish • Vegetable • Vegetarian
(0) Comments • Permalink • Print this recipe

Baking the potatoes first gives them a nice creamy texture. The potency of the mustard will diminish as the potatoes are being stirred over the burner; so if you really want to feel the burn, add an extra teaspoon or so of mustard just before serving.
4 8-ounce russet potatoes
4 tablespoons (1/2 stick) butter
3 tablespoons prepared hot English mustard (such as Colman’s but Dijon works well too)
1 cup whole milk
1 cup thinly sliced green onions

Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.

Serves 4.

Posted by Diosa in • Gluten free • Side dish • Vegetable
(0) Comments • Permalink • Print this recipe

This recipe can be prepared in 45 minutes or less.
3/4 pound small red potatoes
2 1/2 ounces soft mild goat cheese (about 1/4 cup)
1 tablespoon unsalted butter
1/4 teaspoon fresh lemon juice, or to taste
1/3 teaspoon chopped fresh thyme leaves (optional)

In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.

Serves 2.

Posted by Diosa in • Gluten free • Side dish • Vegetable
(0) Comments • Permalink • Print this recipe