Sunday, September 25, 2011

Coffee Cake Muffins

Coffee cake muffins happened today. Moist, cinnamon-y muffins. With pretty liners I found in the back of the cabinet- left over from my sister's bridal shower.

Used this as a base and modified it to use up whatever I had lingering in the fridge. Also, I find that gluten free muffins don't dry out as quickly when you substitute applesauce for oil and throw some yogurt in there.

Coffee cake muffins:

1/3 c. each brown rice flour, sorghum flour, potato starch
1/8 t. xanthan gum
2 T. flaxseed meal
1/4 t. salt
1/3 c. brown sugar
1/2 t. baking powder
1/4 t. baking soda
1 t. cinnamon

1/4 c. milk
1/4 c. vanilla or plain yogurt
1/2 t. vanilla
1/2 t. lemon juice
1/3 c. applesauce
1 egg

"Streusel" topping: 2 T. almond meal (take some almonds and grind those babies up), 1 T. sugar, 1/4 t. cinnamon

Preheat your oven to 350.

Mix the dry ingredients in a bowl. Beat the egg in a separate bowl, and mix in the rest of the wet ingredients. Combine the wet & dry ingredients. Spoon into a lined muffin tin (makes 6).

Since there's no oil in the batter they like to stick, so spritz each paper liner with cooking spray before filling. Sprinkle the almond/sugar mixture over the top and bake at 350 for 12-15 minutes, or until a toothpick inserted comes out clean.

Monday, September 19, 2011

Currently eating...

There's nothing like a good meal.

The past few weeks have been takeout, Amy's, cereal, and random snacky meals.

I've been craving something substantial and hearty.
So last night I set up my crock pot with a frozen cornish game hen, some sad back-of-the-fridge celery, the last of some white wine and leftover chicken broth, a squeeze of lemon, a sprinkle of thyme, and some fresh oregano. ASH: I PUT IT BACK IN THE FRIDGE OVERNIGHT. haha

I set it on low when I left for work this morning, and came home to the smell of delicious chicken. And a frantic cat who must have been going berserk smelling chicken cooking all day.

Chopped some carrots and added them to a small pot on medium heat. Splashed in a little of the chicken broth from the crock pot, and after it started to boil I turned it to low and covered it. Meanwhile I took the meat off the bones and seasoned it with pepper. I squeezed a little honey over the carrots when they were tender, and enjoyed a simple meal of chicken and carrots.

I love putting chickens in the crock pot because you really can't go wrong. Just throw it in there, even frozen, with a little bit of seasonings and liquid. I usually let mine go for 10-11 hours so I add a little more liquid to keep it from drying out. Then, since it's just me, I have enough for leftovers the next day. I'm thinking chicken salad.

Currently enjoying a dessert of chai tea and cookies.

Sunday, September 18, 2011

Oatmeal Cranberry White Chocolate cookies

picture from the Ocean Spray website

Oatmeal Cranberry White Chocolate cookies. You really can't go wrong with that.

I've been a Craisins fan for years. [PLEASE bring back the chocolate covered Craisins!]

And over the years, I've read the back of the bag, and this recipe. And for years, I've wanted to make them. Today, I did. And they are delicious.

I halved and made a few changes to the original recipe, which I'll include here.

1/3 cup shortening
1/3 cup brown sugar, loosely packed
1 large egg
1/4 t. vanilla
3/4 cups gluten free oats
1/4 c. brown rice flour
1/4 c. sorghum flour
1/4 c. potato starch
1/8 t. xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 c. Ocean Spray® Craisins® Original Dried Cranberries
3/4 cup white chocolate chunks or chips

Preheat oven to 375ºF.

Using an electric mixer, beat shortening and sugar together in a medium mixing bowl until light and fluffy. Add egg and vanilla, mixing well. Combine oats, flour, xanthan gum, baking soda and salt in a separate mixing bowl. Add to butter mixture, mixing well. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

P. S. If you use butter instead of shortening, they'll spread a little more. 

Saturday, September 17, 2011

Bob's GF Brownie Mix

So last night I crashed a casual dinner party of sorts. It wasn't a gluten free meal, so I brought my own meal* and joined in on the fun. This is why my friends are awesome, haha. Even more awesome was the gluten free dessert, Gluten Free Brownies from Bob's Red Mill.

I'm not including a picture because we all know what brownies look like, and I can't find my camera.

So how were they? I thought they were good. They've got a richer chocolate texture than most brownies and a cake-like texture. There were a couple comments from the gluten-eaters that they were slightly grainy, and that they left kind of a slimy aftertaste (presumably from the xanthan gum and various starches?) but I guess I'm just used to that kind of thing because I didn't really notice it until it was pointed out.

I'd say they are my third favorite brownies, under Nestle's and Betty Crocker's- which has little tiny chocolate chips in it.

*I absolutely LOVE Amy's gluten free frozen meals. Especially the enchiladas- the sauce is amazing. The baked ziti is fantastic, too. As is the mac n cheese. I don't think I've ever tried anything bad from Amy's; those are just my favorites.

Friday, September 9, 2011

Creamy Chicken Soup

I know! No picture! I suck! But I forgot and just ate my meal. I always hate when people post recipes and neglect to post a picture. But, sigh, it happens occasionally. 

Instead of chicken soup, you get a picture of kitties in a bowl:

I recently discovered how wonderful corn flour can be as a thickener. I prefer the texture to dishes thickened with corn starch. I'm also a big fan of using milk in place of cream, mostly because I just don't buy cream. This works great and keeps the dish lighter.

Creamy Chicken Soup

2 large stalks of celery, chopped
1 carrot, chopped
1/4 c. chopped bell pepper
1 clove garlic, minced
2 fresh basil leaves, finely chopped
2 T. fresh oregano, finely chopped
large chicken breast, cut into pieces

3 c. chicken broth (make sure it's gf)
1/4 t. thyme
1 t. pepper
1 T. corn flour (NOT corn meal or corn starch)
salt to taste
1/4 c. milk
2 T. sour cream

Toss your veggies in a pan over medium-high heat and cook them for a few minutes to soften. Add in the chicken and garlic and cook for another minute to get a sear on the chicken. Pour in the chicken broth, herbs, and spices and bring to a boil, cooking the chicken through. Sprinkle the corn flour over the top and stir it in, boiling until it starts to thicken. Turn the heat off and let it stop boiling for a few minutes before stirring in the milk and sour cream. Salt to taste (will vary depending on how salty the broth is).

Serve it with some corn bread muffins, crank down the ac, and pretend it's cold outside.

Sunday, September 4, 2011

Ruggles Green

Last night I FINALLY tried Ruggles Green, who I've heard for years has had a gluten free menu, or at least gluten free menu items.

I hit the location at City Centre and happened to choose an incredibly busy time. I ordered the gluten free fish tacos, and was slightly worried that because they were so busy that the gluten-free-ness might be overlooked.

When the server brought the tacos, I asked him if they were gluten free and he said yes. I was skeptical, but then, when he set the plate down, I was surprise to see this:

Tucked under my tacos were little notes stating that they were prepared gluten free! Way to give me peace of mind, Ruggles Green. I dug in and they were delicious.

I will definitely go back, to try the rest of their gluten free fare; some of it looks really good.

Friday, September 2, 2011

Jason's Deli NOM

Just finished eating a fantastic sandwich- from Jason's Deli.

I'm a fan of this place. Huge baked potatoes and a new gluten free menu. Although the cross-contamination issue has been sketchy (I found a noodle in my baked potato once. No idea how it got there), I generally don't feel icky after my meal and I'm confident that I'm not being glutened.

The parentals were ordering dinner and I declined because I wasn't really hungry. Then mom mentioned the gluten free menu. Wellllll I guess it couldn't hurt to check it out...

It was actually really really cool. You order it online, specify gluten free (they use Udi's bread), and then all of these special instructions pop up that tell the server to change gloves, etc.

The next thing I knew, the delivery guy was at the door and I was holding this glorious sandwich in my hands.

Crappy phone pictures were all I had time for. It was SO GOOD.

I also ordered the red pepper hummus and blue corn chips. HEAVEN.

Bonus: I didn't have to cook, or put on clothes appropriate for venturing out in public.