Today Gluten Free Frenzy is Giving away Elizabeth Hasselbecks Nogi bars, have you tries these? I LOVED LOVED them!!
When making my daily internet rounds I always check out this website because they are ALWAYS giving away things! its fabulous, so check it out. =)
http://www.glutenfreefrenzy.com/2012/03/nogii-bars-feature-and-giveaway.html
Friday, March 23, 2012
Sunday, March 4, 2012
Chocolate chip bannana bread 10/10
I got this one from the "gluten-Free Goddess" blog, ( LOVE HER!) I of course twisted it a bit. I threw an apple in my food processor and made it into tiny bits and threw it in the batter instead of the chocolate chips. Normally I love a good dose of chocolate, but we were out and I was desperate for some great bread. This recipe delivered! 10/10
Banana Chocolate Chip Bread Recipe
As any woman of experience knows, bananas come in all shapes and sizes. Well, within a pretty close range, anyway. We used average, medium-sized bananas for this recipe. If your bananas are exceptionally large, Babycakes, you may want to adjust your recipe, and cut back to three. You need about a cup of puree.
Note: If you bake at higher altitudes, you may need to cut back on the baking powder (the baking powder basically replaces eggs for leavening). Follow the usual guidelines for your altitude.
Ingredients:
3 ripe bananas, mashed (about 1 cup puree)
1/3 cup light olive oil
1 cup organic light brown sugar
2 teaspoons bourbon vanilla extract
1 1/2 cups gluten-free flour blend
or gluten-free baking mix
* 1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon arrowroot starch
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon
1/2 cup vegan chocolate chips
(or use chopped walnuts or pecans) Instructions:
Combine the wet ingredients a mixing bowl.
Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.
Add in the chocolate chips and stir by hand to combine.
Preheat your oven to 350ºF. Lightly oil the bottom of a standard bread loaf pan and dust with rice or corn flour.
Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.
Cool the loaf on a wire rack.
Slice and wrap each slice in foil; bag and freeze.
This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.
Yield: 8 slices
This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).
Read more: http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html#ixzz1oCWe4eFU
Thursday, February 16, 2012
Almond chicken kabobs
Original Recipe Yield 16 servings
Ingredients
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon vegetable oil
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves - cubed
1/4 cup chopped toasted almonds
16 bamboo skewers, soaked in water for 20 minutes
Directions
1.In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
2.Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
3.Thread chicken onto skewers. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear. Brush chicken occasionally with remaining marinade while cooking.
4.Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken. Discard remaining marinade mixture.
Ingredients
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon vegetable oil
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves - cubed
1/4 cup chopped toasted almonds
16 bamboo skewers, soaked in water for 20 minutes
Directions
1.In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
2.Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
3.Thread chicken onto skewers. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear. Brush chicken occasionally with remaining marinade while cooking.
4.Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken. Discard remaining marinade mixture.
Sunday, January 22, 2012
simple apple salad
I did a little GF, DF,EF surfing at allrecipes.com this morning and found this recipe. It intriguing to me that this might actually taste good, so I am going to try it this week =)
Ingredients
Directions
Wednesday, January 11, 2012
Scones, Breakfast for dinner - 9
I got this Recipe from the website Living with out, AWESOME site and magazine! =) this is going to be our breakfast for dinner this week:
Free, Allergy-Friendly Lemon Scones
MAKES 8 SCONES
Free of gluten and the top eight food allergens, these delicious pastries are ideal for your holiday breakfast table. They’re also satisfying when served alone, the perfect companion to a steaming cup of coffee or tea.
For a fun treat, throw in a ½ cup of allergy-friendly chocolate chips*.
1¾ cups (6.6 ounces) gluten-free flour blend of choice
½ cup (2 ounces) tapioca flour½ teaspoon xanthan gum
1½ teaspoons cream of tartar
¾ teaspoon baking soda
½ teaspoon salt2 tablespoons granulated sugar
½ cup (3 ounces) chocolate chips*, optional1 tablespoon flax meal
3 tablespoons water
⅓ cup rice milk + ⅛ cup rice milk, divided
1 lemon for zest (approximately 1 tablespoon)
4 tablespoons (2 ounces) dairy-free, soy-free margarine of choice, cold
1 tablespoon rice milk, to brush tops of scones1 tablespoon cinnamon sugar**, optional
1. Preheat oven to 400º F (350º F for convection oven). Line a baking sheet with parchment paper.
2. Sift together the gluten-free flour blend, tapioca flour, xanthan gum, cream of tartar, baking soda, salt and sugar in a large mixing bowl. Add chocolate chips, if desired.
3. Whisk together the flax meal and water. Let mixture sit for a couple minutes while you zest the lemon. You should have approximately 1 tablespoon of lemon zest. Whisk again the flax meal and water. It will have a gelatinous texture. Add the lemon zest and 1/3 cup rice milk to the flax mixture. Whisk gently to combine.
4. Cut cold margarine into small pieces and work into the flour mixture with your hands until mixture resembles a coarse meal.
5. Add rice milk mixture. Stir with a rubber spatula by hand just until combined. Add remaining rice milk (⅛ cup), a tablespoon at a time as needed, until dough hangs together.
6. Using a designated #20 portion scoop, scoop the dough onto a parchment-lined sheet pan. Flatten slightly with a half-cup measure or glass dipped in tapioca flour. Or for a traditional triangular scone, shape the dough into a 7-inch disc, ¾-inch thick. Using a bench scraper or chef’s knife, cut the dough into 8 wedges and set on a prepared baking sheet, spacing them about 2 inches apart.
7. Brush the top surfaces with rice milk and sprinkle with cinnamon sugar, if desired.
8. Place scones in preheated oven and bake until golden brown, 12 to 15 minutes.
9. Cool scones on the baking sheet on a wire rack for 5 minutes. Then transfer scones to the rack and cool to room temperature, about 30 minutes.
*TIP Gluten-free, allergy-friendly chocolate chips are available from Enjoy Life Foods (enjoylifefoods.com). Gluten-free, dairy-free chocolate chips (Chocolate Dream) are available from Sunspire (sunspire.com).
**TIP To make cinnamon sugar, combine ½ cup granulated sugar with 1 teaspoon ground cinnamon. Mix well.
Each scone contains 254 calories, 11g total fat, 5g saturated fat, 0g trans fat, 0mg cholesterol, 339mg sodium, 37g carbohydrate, 2g fiber, 2g protein.
The original version of this scone recipe was created for the 1st Annual Gluten-Free Summit, held in Copper Mountain, Colorado. Allergy chefs Joel and Mary Schaefer have since altered their recipe so that it’s not only gluten free but free of the top 8 allergens. Recipe reprinted with permission from Serving People with Food Allergies, Kitchen Management and Menu Creation (CRC Press), by Joel Schaefer.
The Kids LOVED these. I made them just as written. BUT I would say that with out the chocolate chips I think they would have been bland. my husband who is VERY GF picky and doesn't always eat the same diet gave this a 5. I think he may have been being a little too hard on it. =)
Free, Allergy-Friendly Lemon Scones
MAKES 8 SCONES
Free of gluten and the top eight food allergens, these delicious pastries are ideal for your holiday breakfast table. They’re also satisfying when served alone, the perfect companion to a steaming cup of coffee or tea.
For a fun treat, throw in a ½ cup of allergy-friendly chocolate chips*.
1¾ cups (6.6 ounces) gluten-free flour blend of choice
½ cup (2 ounces) tapioca flour½ teaspoon xanthan gum
1½ teaspoons cream of tartar
¾ teaspoon baking soda
½ teaspoon salt2 tablespoons granulated sugar
½ cup (3 ounces) chocolate chips*, optional1 tablespoon flax meal
3 tablespoons water
⅓ cup rice milk + ⅛ cup rice milk, divided
1 lemon for zest (approximately 1 tablespoon)
4 tablespoons (2 ounces) dairy-free, soy-free margarine of choice, cold
1 tablespoon rice milk, to brush tops of scones1 tablespoon cinnamon sugar**, optional
1. Preheat oven to 400º F (350º F for convection oven). Line a baking sheet with parchment paper.
2. Sift together the gluten-free flour blend, tapioca flour, xanthan gum, cream of tartar, baking soda, salt and sugar in a large mixing bowl. Add chocolate chips, if desired.
3. Whisk together the flax meal and water. Let mixture sit for a couple minutes while you zest the lemon. You should have approximately 1 tablespoon of lemon zest. Whisk again the flax meal and water. It will have a gelatinous texture. Add the lemon zest and 1/3 cup rice milk to the flax mixture. Whisk gently to combine.
4. Cut cold margarine into small pieces and work into the flour mixture with your hands until mixture resembles a coarse meal.
5. Add rice milk mixture. Stir with a rubber spatula by hand just until combined. Add remaining rice milk (⅛ cup), a tablespoon at a time as needed, until dough hangs together.
6. Using a designated #20 portion scoop, scoop the dough onto a parchment-lined sheet pan. Flatten slightly with a half-cup measure or glass dipped in tapioca flour. Or for a traditional triangular scone, shape the dough into a 7-inch disc, ¾-inch thick. Using a bench scraper or chef’s knife, cut the dough into 8 wedges and set on a prepared baking sheet, spacing them about 2 inches apart.
7. Brush the top surfaces with rice milk and sprinkle with cinnamon sugar, if desired.
8. Place scones in preheated oven and bake until golden brown, 12 to 15 minutes.
9. Cool scones on the baking sheet on a wire rack for 5 minutes. Then transfer scones to the rack and cool to room temperature, about 30 minutes.
*TIP Gluten-free, allergy-friendly chocolate chips are available from Enjoy Life Foods (enjoylifefoods.com). Gluten-free, dairy-free chocolate chips (Chocolate Dream) are available from Sunspire (sunspire.com).
**TIP To make cinnamon sugar, combine ½ cup granulated sugar with 1 teaspoon ground cinnamon. Mix well.
Each scone contains 254 calories, 11g total fat, 5g saturated fat, 0g trans fat, 0mg cholesterol, 339mg sodium, 37g carbohydrate, 2g fiber, 2g protein.
The original version of this scone recipe was created for the 1st Annual Gluten-Free Summit, held in Copper Mountain, Colorado. Allergy chefs Joel and Mary Schaefer have since altered their recipe so that it’s not only gluten free but free of the top 8 allergens. Recipe reprinted with permission from Serving People with Food Allergies, Kitchen Management and Menu Creation (CRC Press), by Joel Schaefer.
The Kids LOVED these. I made them just as written. BUT I would say that with out the chocolate chips I think they would have been bland. my husband who is VERY GF picky and doesn't always eat the same diet gave this a 5. I think he may have been being a little too hard on it. =)
Breaded Pork Chops 7/10
Ingredients
4 pork chops, trimmed
2 tablespoons DF "butter", melted
Flax seed gel to dip pork chops in-in place of egg
2 tablespoons almond/ soy/ rice milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix- or use GF bread crumbs with italian seasoning
Directions
Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
Stir together egg, milk and pepper. Dip pork chops in flax seed mixture, coat with stuffing mix and place in pan.
Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
*** I loved it! however, my main dish was tainted by the fact that I burnt the side dish! =( but I would reccommened these to any one, I didn't even use the flax gel, only wiped the excess blood and water of the chops let them soak in almond mile for a minute and then dipped them in the breading! WONDERFUL! I also seared them in a pan with a bit of olive oil before I threw them in the oven.
4 pork chops, trimmed
2 tablespoons DF "butter", melted
Flax seed gel to dip pork chops in-in place of egg
2 tablespoons almond/ soy/ rice milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix- or use GF bread crumbs with italian seasoning
Directions
Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
Stir together egg, milk and pepper. Dip pork chops in flax seed mixture, coat with stuffing mix and place in pan.
Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
*** I loved it! however, my main dish was tainted by the fact that I burnt the side dish! =( but I would reccommened these to any one, I didn't even use the flax gel, only wiped the excess blood and water of the chops let them soak in almond mile for a minute and then dipped them in the breading! WONDERFUL! I also seared them in a pan with a bit of olive oil before I threw them in the oven.
Smoked pork tacos and pineapple salsa 6/10
Smoked Pork Tacos
1 ½ pounds of lean pork, loin or tenderloin works well here, although any part will do
A full cup of freshly squeezed lime juice and orange juice (mixed together half and half to make a cup)
Salt and pepper
Lots of garlic
**I had in my freezer some kalua pulled pork, which is just basically pork, salt and smoke. so I took that pork and added the garlic and orange and lime juice. I like the idea of a shredded pork better then the strips.
I am also going to make a simple Pineapple salsa with it:
Pineapple salsa:
Ingredients:
1 cup finely chopped fresh pineapple
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped green onion
1 tablespoon finely chopped red bell pepper, optional
1 tablespoon finely chopped fresh cilantro
1 tablespoon honey
dash ground red pepper, cayenne or chipotle
2 teaspoons finely minced jalapeno pepper, optional
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
1/4 teaspoon black pepper
Preparation:
Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork. Makes about 1 1/3 cups.
***** We LOVED this dinner, but it was a lot of citrus with the Pork, pineapple salsa and the guac ( which I like tart). The pineapple salsa was a huge hit getting 10's and 9's all around, the pork was 5's and 7's. If I were to do this meal again I would not pair the salsa and pork together and stick with a traditional salsa, saving the pineapple salsa for another meal. I also might try and crock pot my ingredients to get my shredded pork it would be a fun experiment. =0) OH, and we take corn tortillas and fry them in a pan to make "homemade taco shell" this was the true star of the night and what the kids enjoyed the most!
1 ½ pounds of lean pork, loin or tenderloin works well here, although any part will do
A full cup of freshly squeezed lime juice and orange juice (mixed together half and half to make a cup)
Salt and pepper
Lots of garlic
**I had in my freezer some kalua pulled pork, which is just basically pork, salt and smoke. so I took that pork and added the garlic and orange and lime juice. I like the idea of a shredded pork better then the strips.
I am also going to make a simple Pineapple salsa with it:
Pineapple salsa:
Ingredients:
1 cup finely chopped fresh pineapple
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped green onion
1 tablespoon finely chopped red bell pepper, optional
1 tablespoon finely chopped fresh cilantro
1 tablespoon honey
dash ground red pepper, cayenne or chipotle
2 teaspoons finely minced jalapeno pepper, optional
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
1/4 teaspoon black pepper
Preparation:
Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork. Makes about 1 1/3 cups.
***** We LOVED this dinner, but it was a lot of citrus with the Pork, pineapple salsa and the guac ( which I like tart). The pineapple salsa was a huge hit getting 10's and 9's all around, the pork was 5's and 7's. If I were to do this meal again I would not pair the salsa and pork together and stick with a traditional salsa, saving the pineapple salsa for another meal. I also might try and crock pot my ingredients to get my shredded pork it would be a fun experiment. =0) OH, and we take corn tortillas and fry them in a pan to make "homemade taco shell" this was the true star of the night and what the kids enjoyed the most!
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