Tag Archives: Gluten Free

With A Vengeance

19 Nov

“My strength is as the strength of ten because my heart is pure.”  Alfred Lord Tennyson

The above quote has nothing to do with cooking or recipes or today’s recipe which is for a mustard vinaigrette.  I liked the quote, however, (as I was looking up a suitable quote about strength) because whenever someone asks me why something works out for me I tell them it’s because my heart is pure.  Chortles follow my announcement.  Who needs friends!

The strength part of this entry is because I’m FINALLY back on track with my eating.  And as the title says, it’s with a vengeance.  And so I have a plethora of recipes to share, along with an occasional picture in case you’ve been living in solitary confinement eating gruel and can’t evasion what a certain food might look like.

Needless to say, which is one of my least favorite sayings, there will NOT be a picture with this entry.  It’s salad dressing.  It’s delicious, but you’re not going to get that from a picture.  Deal with it.

I love this dressing because:  it’s easy, it’s fast, it’s comparatively nutritious, and it’s been delicious on every salad I’ve eaten in the last week.  So I imagine it’s time to share the recipe.

INGREDIENTS:

1 T mustard, dijon or ground, I used ground

1 T olive or flax oil

1 t agave

1 clove garlic minced or pressed

1 T sherry vinegar – used some white balsamic which I had on hand

Fresh ground black pepper to taste

DISTRUCTIONS;

Put everything into a bowl and whisk it until it looks like salad dressing.  Pour it over your salad.  Eat.

Yes, you may double or triple this concoction if you’re dressing for a large salad and not at home alone, again, eating for one.  What’s with that?  Is it something I said?  Is it my cooking?  At any rate, while I obsess about my life and blow this minor issue into a full-sized pity party feel free to whip up a batch of mustard vinaigrette and fill your body with raw ingredients that will make you even more lovely.

Loveya

The Grandma

 

Love It Pizza

28 Feb

“It is no measure of health to be well adjusted to a profoundly sick society.”  J. Krishmanurti

This pizza recipe is adapted from Everyday Paleo by Sarah Frangoso.  If you do not have a copy of this cookbook in your collection you are a loser.  Scratch that.  I meant to say that you should really consider the purchase. It’s a great cookbook.

However, I did dramatically change the recipe to accommodate things in my pantry.  This is my version.

CRUST;

2 cups almond flour

2 eggs

3 T extra virgin olive oil

1/4 t baking soda

1 t garlic powder

1 T Italian seasoning – oregano and basil if you don’t have an official blend of Italian seasoning

TOPPINGS:

1 pound Italian sausage – I bought bulk at Whole Foods

1 small onion, diced

2 small tomatoes, diced – or use canned well drained

peppers – I used the package of frozen red, green, and yellow, about a half cup

1/2 cup sliced black olives – I used sliced black olives

1 cup organic, gluten-free marinara sauce

DISTRUCTIONS:  Preheat your oven to 350 degrees.  Mix all the crust ingredients together with a spoon until you can easily get in there with your hands.  Did you remember to wash your hands?  Good.  Form the dough into a ball.

Place the dough onto a round pizza pan or a cookie sheet that’s been lightly greased with olive oil.  Press the dough into the pan getting the dough as thin as possible.  Bake the crust for 20 minutes while you prepare the toppings.

At this point I chopped and diced.  I also squeezed the pork sausage into little flat pieces so they’d be ready to pop onto the crust and they would be thin enough to cook through.  True confession – I did not have an entire pound of the Italian sausage because it looked so good that I fried up a patty the previous day as part of my lunch.  Still had plenty for the pizza.

After the crust has been in the oven for 20 minutes top it with the marinara sauce, then the sausage, and then pile on the veggies.  Bake an additional 25 to 30 minutes.

Pizza

I love this pizza.  It had all the pizza flavor without cheese and gluten.  And think of all the other things you could top it with to make it your very own favorite.  I’m going to make it the next time I entertain the ladies.  Knowing my lady friends I’ll probably make two.  We are still ardent members of the clean plate club!

Loveya – The Grandma

Mexican Chicken and Pepper Soup

28 Jan

“Self delusion is pulling in your stomach when you step on the scale.”  Paul Sweeney

The following recipe will make it unnecessary for you to pull in your stomach when you step onto the scale.  That’s because it follows the guidelines of Paleo eating.  Following these guidelines will make you svelte and irresistible to your heart’s desire.  I promise.  Have I ever lied to you?

I found this recipe, which sounded delicious, and of course I didn’t have the proper ingredients on hand so I improvised.  Didn’t have red and yellow peppers to cut into thin strips but I did have a bag of frozen red, yellow, and green pepper.  Didn’t have chicken chests so I used chicken thighs.  We all lived happily ever after.

INGREDIENTS – MY VERSION:

1 T olive oil

1 onion, thinly sliced

1/4 t chili flakes

1 t oregano

3 cloves garlic, pressed or minced

1/2 bag frozen pepper strips

1/2 large can diced tomatoes

3 skinless, boneless chicken thighs

Parsley and lime wedge to serve

DESTRUCTIONS:  Saute the onion, garlic and chili in the oil until fragrant.  I started this whole thing in a large skillet.  Easier  for me to control.

ONSpSoup

This is what was going on in the skillet with the first four ingredients.  The original recipe called for a teaspoon of chili flakes.  Even cutting the amount to 1/4 teaspoon gave this soup enough kick for this spice-loving lady.  More or less to suit your personal taste would be a good idea.

Soup2

Next add the stock, tomatoes, and oregano and bring to a boil.  Lovely aromas will begin to waft through your kitchen!  Next, add a half bag of frozen peppers.  Easy and no sliced fingers!

Soup3

Frozen peppers just waiting to join the fun!

At this point in the original recipe you’re supposed to add chicken breast and simmer about 5 minutes until the chicken is cooked through.  However, I did not have chicken breasts so I added diced chicken thighs (cut with a scissors into diced-sized pieces) and put everything into my trusty crock pot on low for about two hours.

The results were delicious and picture perfect!

Soup4

The squeeze of lime cut some of the heat.  A lovely, light soup that’s simple to prepare.  Can life get much better?  Yes!  I discovered a way to make my own, delicious, chili powder.  Stay tuned.

Loveya – The Grandma

Meatloaf – Gluten Free

15 Dec

“Blessed are they who can laugh at themselves for they shall never cease to be amused.”  Terry Garey

“Do you know what’s wrong with your blog,” my friend asked.  “No, but you’re going to tell me.”  I love unsolicited advice.

According to my “friend” my blog lacks the requisite number of photos that would make my rants and recipes more appealing. Perhaps s/he is correct.  So when my creations don’t turn out to be exactly photogenic, I will insert other telling photos into my blog in order to bring it up to “standards”.

wate

This is 4 cups of water that went into a recipe that didn’t turn out and you’ll never see.  Don’t ever make a chili that begins with instructions to boil the ground beef in 4 cups of water.  Just saying.

But on to the meatloaf INGREDIENTS:

2 pounds ground beef – grass fed, organic, if possible, of course

1 cup almond meal – this is what subs for breadcrumbs and makes the dish gluten free!

2 eggs

1 can tomato paste, 6 oz

1 small onion, diced

4 cloves of garlic, minced – more or less to taste

2 t salt

2 T  basil, dried, or 1/3 cup fresh, minced

2 t majoram

1 t black pepper

DISTRUCTIONS: Preheat oven to 350 degrees.  Mix all of the ingredients by hand in a large mixing bowl.

The next step is to form the meat into a loaf shape and place it into a large, glass baking dish.  I could not find my large, glass baking dish.

CatBag

This is our cat who just finished playing with her catnip and is hanging out in her plastic bag feeling paranoid.  I discussed my glass baking dish dilemma with her.  She suggested I use my heavy, ceramic pie plate. 

I decided to use my heavy, ceramic pie plate, which was a bit too small.  I wondered if I could line some muffin tins with bacon and bake part of the meatloaf mixture in there.  More Muffins!

MtLfMuff

Meatloaf Muffins wrapped in bacon.  Wouldn’t they be great in lunches if you’re cutting down on bread!  Read the book, “Grain Brain.”  Just a suggestion.

Bake for one hour or so until the meatloaf is no longer pink in the middle.  The muffins were done in an hour but the major meatloaf took another 20 minutes.  The main meatloaf was more tasty after it cooled a bit.

MtLoaf

Meatloaf, split in two to check for doneness.  (Is that a word?)  Chunk missing on front to check the flavor.  Good Stuff!

Loveya – The Grandma

Spaghetti Squash Muffins

7 Dec

“Eat food. Not too much.  Mostly plants.”  Michael Pollan

SpSqMuf

Spaghetti Squash Muffins

I found this recipe that instructs the chef to stand over a hot stove and fry the batter into pancakes.  OK.  That’s about as much trouble as a broken finger nail.  (My nail broke!  What shall I do!!)  But some days I just don’t feel like wearing my big girl pants and laziness abounds.  

So I said to myself, “Self, could this batter be made into muffins?”  

INGREDIENTS:

1/2 onion, cut into chunks

1/2 cup almond flour

3 large eggs, but not ostrich

1/4 t baking soda

1/2 t cream of tartar

1 t salt

1/2 t pepper

4 cups roasted spaghetti squash, you’ll need a large spaghetti squash

coconut oil, enough to grease a muffin tin

DISTRUCTIONS:  Grease the muffin tin.  Pre-heat oven to 400 degrees.

Place the eggs and onion chunks into blender or Ninja or food processor.  Whip it good!  Place in a bowl.

Combine the rest of the ingredients with the eggs and onion mixture except for the spaghetti squash.  Place the roasted spaghetti squash into a clean dish towel and ring out the excess moisture.  Then place that, too, into the bowl with the other ingredients.  Combine all.  Hands work well.

Fill greased muffin tins and bake for about 20 minutes.  Remove from the oven and flip the muffins over in their cups.  Bake for another 15 to 20 minutes.

When the muffins are finished baking and cool I place them into a container and refrigerate until I’m ready to use them.  I use them, slit lengthwise and warmed in a non-stick pan, under food where I’d normally use potatoes, rice, or some other grain.  That includes foods like Jambalaya, beef stew, chili, or any other meat in a sauce or gravy.  

DO YOU KNOW HOW TO ROAST A SPAGHETTI SQUASH?   I recently read the following instructions for roasting a spaghetti squash.  It began by saying to make a slit with a small knife along the top of the squash.  Next, remove the small knife and insert a LARGE knife.  So far, so good.

The instructions then said to bang the squash on a cutting board and it would split along the fault line.  I now have a large and small cutting board!

CutBo

I don’t think that’s what they meant but such is life.  I did finally manage to split the squash in two, after which I scooped out the seeds with a large spoon.  After that it’s simply a matter of baking the squash at around 400 degrees, face down, on a baking sheet that’s sprinkled with water.  

When it’s finished baking, cool it right side up.  When it’s cool enough to handle, scoop out the strands of squash.  

If you’re not into the muffin thing, you can serve the spaghetti squash under spaghetti sauce or any other place where you might want spaghetti noodles.  Isn’t that exciting!  If it is, you need a life.

Loveya – The Grandma

Jambalaya Revisited

6 Dec

“Life is too short for self-hatred and celery sticks.”  Marilyn Wann

Jamba

Dish of Jambalaya with Shrimp Garnish

I though I’d begin this blog entry with a picture so all of you artsy people will be impressed.  Notice the shrimp garnish.  Because I purchased the shrimp already cooked (yes, I’m lazy) I didn’t want to add them to the mixture during cooking time, which would make them tough.

Confession number two, which will bore you to death.  I have this thing when I eat gluten and other grains that cause my ears to itch and get crusty and the heels of my feet to take on the texture of a pachyderm.  Cutting gluten, grains, and dairy out of my diet has, once more, restored me to a state of beauty.  (Dare to dream.)

Therefore, I was forced to reinvent Jambalaya without the rice.  One would think that simply leaving the rice out of the recipe would do the trick.  Think again.  I also took the 5 cups of chicken broth and parred it down to 1 cup.   No need for all that liquid if there isn’t any rice to absorb it.

And then there was the spice mixture.  I should have cut that in half, as there were only half the ingredients to absorb the heat.  Fortunately, I like spicy food.  Unfortunately, my husband doesn’t.  I think it will freeze well.

One more thing, because I’m sure you’re interested beyond belief.  I wanted something under the Jambalaya that would be kind of like a gluten base without actually being gluten.  Enter, spaghetti squash muffins.  Yes, I turned something else into muffins.  They worked well with the Jambalaya.  I’ll share the recipe in the next bog.  I promise.

Loveya – The Grandma