tag:blogger.com,1999:blog-62462848802823006692024-03-13T07:01:44.968-05:00Millet MommyAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-6246284880282300669.post-25550976120787244582013-02-15T12:58:00.001-06:002013-02-15T12:58:31.191-06:00We're all Sick and Tired, an easy chicken recipeThis past week has been a whirlwind, there seem to have been a lot of them lately. Those weeks where one thing goes wrong so the rest of the week is spent playing catch up.<br />
<br />
Yesterday (when I was supposed to be substitute teaching) I was running all over creation (with my mother in law because The Nerd and I got no sleep) finding a nebulizer and getting medication for yet another upper respiratory infection that turned into croup. This means that in the past 6 months Jellybean has had 8 upper respiratory nasties, and in the past 3 weeks 2 cases of croup. Gross right? I think so too.<br />
<br />
So how do you handle these whirlwind times? I don't know about you, but eating good food helps me. Most of the time getting into a sick family rut means taquitos, hot dogs, and any other grab and go food we have available. I totally understand. I have been living on instant Thai noodle soup the last few days. But we need to remember to feed our souls too. For most people, that kind of food takes more that 5 minutes to prepare.<br />
<br />
I believe that's why God inspired someone to create crock pots. Let's take the 5-8 free minutes we have while the toddler is on the potty, or maybe a small portion of nap time and make something that actually tastes good. Maybe it even has recognizable protein in it, or vegetables, although that may be stretching it a bit.<br />
<br />
We're all sick and tired chicken<br />
You'll Need:<br />
4 large chicken breasts (I like to put them in a ziploc and beat them up a little, but that is optional as this is a crock pot meal.)<br />
1 10oz can Diced Tomatoes<br />
1 large Green Bell Pepper Diced (We have a pampered chef chopper I use for this and the onion, it's like a slap chop.)<br />
1 medium Onion Diced<br />
1 Tbsp Garlic Powder<br />
1 Tbsp Worcestershire Sauce<br />
2 Tbsp Cajun Seasoning (or less if you don't like spicy food)<br />
<br />
Cook on low for 6 hours or high for about 3 1/2<br />
<br />
Serve with rice or quinoa<br />
<br />
Easy and delicious.<br />
<br />
Happy eating!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com2tag:blogger.com,1999:blog-6246284880282300669.post-66138346358046540912013-02-07T09:24:00.002-06:002013-02-07T09:38:13.454-06:00Celebrating 2 With Chocolate Cake<center>
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There are few things in life that can put a big ol' smile on a toddler's face like 40 pounds of cake being brought into the house. Especially when that cake is topped with the Mickey Mouse Clubhouse. That's right, Jellybean turned 2 and we had a party.<br />
<br />
In case you haven't guessed yet I love baking. I know that may come as a shock to you, but bear with me. I am a nerd. Huge nerd. I love figuring out the whole formula for a new cake. I use science and math to accomplish this and I enjoy it. I get in my chemical formula zone and evaluate percentages and just escape the world for a few hours. When you are planning a party those escapes can be so beneficial, this one also yielded chocolate cake. (Can you say major bonus points?)<br />
<br />
Buttermilk Dark Chocolate Cake<br />
(Makes Two 9 inch Round Cakes)<br />
<br />
You'll Need:<br />
35g Potato Starch<br />
105g Sorghum Flour<br />
140g Coconut Flour<br />
70g Sweet Rice Flour<br />
430g Sugar<br />
110g Cocoa<br />
5g Salt<br />
15g Baking Soda<br />
355ml Buttermilk<br />
35g Ground Flax<br />
2sticks + 6 Tbsp Butter Softened to Room Temperature<br />
15ml Vanilla<br />
4 Eggs<br />
325ml Hot Brewed Coffee<br />
<br />
Preheat oven to 350°F<br />
<br />
Begin by mixing your potato starch, sorghum flour, coconut flour, sweet rice flour, sugar, cocoa, salt, and baking soda. in a large mixing bowl and mixing them until they are one. I like to do this with a whisk but some people sift it all together.<br />
<br />
Combine your ground flax and your cold buttermilk in a bowl and let the flax bloom. I buy Bob's Red Mill ground flax seed and then further grind it for recipes like this. It gives the final product a smoother consistency.<br />
<br />
Meanwhile place your butter in a stand mixer with the paddle attachment and beat on medium until it is light and fluffy. Then add eggs, vanilla, and your buttermilk flax mixture and mix fully.<br />
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Add 1/4 of your dry ingredients to your wet ingredients and mix on low, after it is fully incorporated repeat with the next 1/4 portion until you have added in all of your dry mix. Let mix on low for a full minute then slowly pour in your hot coffee and mix on medium low for another full minute.<br />
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Grease your pans with solid vegetable shortening, the spray grease will not work. Call it a hunch... Then dust fully with cocoa to prevent sticking.<br />
<br />
Bake for 50min or until a toothpick comes out clean when poked into the center.<br />
<br />
Happy Eating!<br />
Tori<br />
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Anonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-60197924001721871382013-01-18T21:45:00.001-06:002013-01-18T21:47:15.031-06:00Fighting the booger manThat's right folks. We have not had a boogey man invasion, we have had a booger man invasion. I have one of the many flu viruses, Jellybean gave it to me but her body turned it into croup, and now The Nerd is starting to sniffle, sneeze, and snot. So how do you fight the booger man?<br />
<br />
1.) Hot tea - The Nerd and I love Traditional Medicinal's Breathe Easy tea, Jellybean likes peppermint tea with honey or Traditional Medicinal's Kid's Nighty-Night tea. People think it's weird that my toddler loves herbal tea, but it helps! (She has let it come out her nose before, can you say sinus rinse? The best part, she acts like it's normal and just asks for a tissue, no tears! I died laughing the first time it happened.)<br />
<br />
2.) Eucalyptus oil - This is the stuff that makes vapor rub smell so vapory (aside from the menthol). You can buy the essential oil at most health stores and some grocery stores. Our favorite way to use it is in a steamy shower. We turn the water on as hot as it will go, plug the drain, and put a few drops of oil in the tub. Then we just let the steam fill the bathroom and breathe in the goodness. We don't actually get in the bath as it is too hot, but sometimes the steam is highly necessary. You can also "refill" your vapor pads for your humidifier with the oil, or mix 2-3 drops with some coconut oil and you have home made petroleum free vapor rub. (Rosemary, Peppermint, Lemon, and Lavender essential oils are also great add ins)<br />
<br />
3.) Nose Frida - It looks strange, okay it is strange, but it works better than traditional nasal aspirators. You just have to get over the fact that you are the one sucking your child's snot out.<br />
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4.) Hydrate, hydrate, hydrate - Keep all that mucous liquid by keeping your body pumped up with water, tea, and any other liquids you are craving. Avoid overly sugary or caffeinated drinks as they can dehydrate you. I like drinking iced green tea to give me a break from water sometimes. Sweeten it with honey or agave for an extra boost away from sugar.<br />
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5.) Chicken and Dumplings - Nothing hits the spot like some good ol' chicken soup. In our house that equals chicken and dumplings. Find the recipe <a href="http://milletmommy.blogspot.com/2011/11/whats-for-dinner-recipe_08.html">here</a> but use <a href="http://milletmommy.blogspot.com/2011/12/dumpling-perfection.html">these dumplings</a>!<br />
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I probably have a few more ideas, but they aren't able to make it through the crummy haze. What are your go to natural remedies? Any favorite natural cold fighting products you love?<br />
<br />
Happy <strike>eating</strike> healing!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-82432405072907342092013-01-11T13:55:00.000-06:002013-01-11T13:55:09.687-06:00Some New Soap for the New Year<div class="separator" style="clear: both; text-align: center;">
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Happy new year everyone and welcome back from the holidays! Okay, so my return is a bit belated. Sometimes mommy life takes over and the vacation leaves you a bit more behind on housework than you counted on. To help out with all that work I did have a great cleaner. Home made liquid Dr. Bronner soap! That's right. The "magic" soap that so many people swear by.<br />
<br />
I tried Dr. Bronner's Magic soap for the first time about 2 months ago. There is a reason that "Magic" is in the name. I really love this stuff. I use the bar in the shower and I had bought liquid for cleaning around the house and for dishes. Then I remembered that I have read about 3,000,000 accounts of people turning bar soap into liquid soap. Could I make myself a gallon of my favorite liquid soap?? Do I really need to grate the silly thing first?<br />
<br />
Turns yes I can make my own soap and no I don't have to grate it! All you need is a crock pot, 1 gallon of distilled water, and a bar of your favorite Dr. Bronner soap.<br />
<br />
Put your water and your bar (yes the whole bar) into the crock pot and then turn it on low. Come back every couple hours and stir it. Once it's all dissolved, turn off the crockpot, let the soap cool, and put it back in your gallon jug from the water. SO EASY!<br />
<br />
I have 2 gallons of soap sitting in my laundry room as we speak. You can add some more essential oils if you want the scent to be stronger but when I did that it made the consistency change. Suddenly I had booger soap, not liquid soap. It still works well, but it behaves in strange and mysterious ways.<br />
<br />
Now it's time to go back to my housework and hope that my sleep deprived Jellybean decides today is a good nap day.<br />
<br />
Happy <strike>eating</strike> cleaning!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-38119588255654562572012-12-07T21:28:00.001-06:002013-01-19T21:13:04.564-06:00Sweet Potato Pudding<div class="separator" style="clear: both; text-align: center;">
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This is easily one of my favorite side dishes of all time. What is so fantastic about this one dish? It's dessert hiding out next to the main course. But it doesn't stop there, the sweet crispy brûlée combined with the spicy cinnamon and ginger wakes up your tastebuds to the airy splendor that is baked pudding. Have I convinced you yet? This dish takes sweet potatoes to an entirely new level.<br />
<br />
I have always been a pretty big fan of sweet potatoes. Give me a garnet yam, some butter, and a sprinkling of cinnamon. That combo makes for a happy tummy. (My only request, no marshmallows! Ugh!) My sister does not like them. Don't put anything remotely orange in front of her. Something about sweet vegetables makes her metaphorical boat hit rock bottom. I wanted to change that. I wanted her to ask for more of an orange vegetable just to prove I could do it.<br />
<br />
You see, a few years ago my sister made an off hand comment. It was probably completely out of the blue, and she may not remember saying it, but it stuck with me. She told me, "you know, Mom's food is okay, but you are a really good cook." I was, pretty much, floored. I was 17 or 18, my culinary experience involved watching far too much of the Food Network and saving up my paychecks to buy extra groceries. I may have fiddled around in the kitchen some. I was going to be a choir teacher, not a cook. Little did I know you can sometimes end up with two passions.<br />
<br />
I still love teaching music, and writing music, I really love anything involving music. I am still saving up to go back to school and become a music teacher. But I love cooking too. This is now one of my sister's favorite side dishes at holiday meals. I proved her orange.<br />
<br />
You'll Need:<br />
2 eggs, separated, room temperature<br />
1/4 cup butter or margarine<br />
1/2 cup firmly packed light brown sugar<br />
1/4 cup milk<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon ground nutmeg<br />
a dash ground ginger (fresh is best)<br />
1 cup mashed cooked sweet potatoes<br />
<br />
In a small bowl beat your egg yolks<br />
<br />
In a mixing bowl cream together your butter and sugar. Add in your egg yolks, milk, salt, nutmeg, cinnamon, ginger, and sweet potatoes. Mix until everything is fully incorporated.<br />
<br />
In a separate bowl beat your egg whites until stiff peaks form. Then gently fold your egg whites in to your sweet potato mixture.<br />
<br />
Pour your mixture into a well greased 2 quart glass dish and bake at 350 for 40 min. Or separate into brulee ramekins and bake for 30 min.<br />
<br />
After fully baked sprinkle lightly with sugar and melt sugar with a brulee torch until a crispy crust forms.<br />
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Happy eating!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-10733859029581400162012-11-28T21:59:00.002-06:002012-12-04T19:40:42.619-06:00The Swamp CreatureI'm going to share a dark and dirty secret with you. I never thought about cleaning my daughter's humidifier until now. I am putting this one on the "fail" side of my parenting checklist. I know that I have probably made some pretty spectacular parenting faux pas, but as of right now this one takes the cake.<br />
<br />
Here's the deal, Jellybean has been sick for months. I'm not exaggerating. I know that sometimes it can FEEL like your kid has been sick for months and it's just multiple colds. This was 13 straight weeks of cranky, snotty, puky, coughing, multiple antibiotic taking, multiple doctor visits, and finally corticosteroid taking mess! That's 3 months, a little over 1/8 of this child's entire life. Ouch!<br />
<br />
When all of this started I turned out the trusty humidifier and put on my cape. That's right, super mom had the humidifier set up in the room just for this sort of occasion. All we needed were the little pediatric Vicks vapor tabs and we were set for toddler cold season. Or so we thought. You see, the reality of the situation is this; we were spraying mold into Jellybean's room. Just look:<br />
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<center><table><tbody><tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5h6b1oR8no3TDJbqUyEOkKKcAwOqddWbrg4HdzvT0dN-ZVPmzDKc11EHHnLaS6Iff11XAEjugt86NQJTYTmnQctB3m3b_1zTmqQGVAsPu_S9H3luY415fGcKUDNG0BbI0vq7yWiLWJA/s1600/IMG_3638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5h6b1oR8no3TDJbqUyEOkKKcAwOqddWbrg4HdzvT0dN-ZVPmzDKc11EHHnLaS6Iff11XAEjugt86NQJTYTmnQctB3m3b_1zTmqQGVAsPu_S9H3luY415fGcKUDNG0BbI0vq7yWiLWJA/s200/IMG_3638.JPG" width="200" /></a></td><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKg4YNDgbL0lHVtHoE52J-F_LaM7QoOQFRgmRdjphQH_kMCCBX3pBgtqzjBpRRU5IFqWcZ7fnbchrS3YQDj6V9pRvPCbDQQTDiVLPv4pNp383Zru4HnbYQrsPQ1YU3HgRJyCAIcWBdvM/s1600/IMG_3637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKg4YNDgbL0lHVtHoE52J-F_LaM7QoOQFRgmRdjphQH_kMCCBX3pBgtqzjBpRRU5IFqWcZ7fnbchrS3YQDj6V9pRvPCbDQQTDiVLPv4pNp383Zru4HnbYQrsPQ1YU3HgRJyCAIcWBdvM/s200/IMG_3637.JPG" width="200" /></a></td></tr></tbody></table></center><br />
Ack! It's the creature from the deep!! This is what I have been spraying in the air for my kid to BREATHE. No wonder she wasn't getting better! She was breathing poison!<br />
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Needless to say I whipped out my best cleaning friend, white vinegar, and got to work. I took apart every piece that is supposed to come apart and soaked anything not connected to electricity in a 50/50 vinegar/water solution for about 10 minutes. I then went after every nook and cranny with a bristle brush, and yes, more vinegar. I scrubbed for over an hour, at some point I got and old toothbrush and some pipe cleaners to help with the trickier bits. While I was scrubbing I let the tank sit full of a much more diluted vinegar solution. Probably about 90/10, the majority of it being water that was as hot as my faucet could get.<br />
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After I got as much scrubbed as possible (there is a part I can't get to) I rinsed it all with cool water (as there was no hot water left) and started putting pieces back together. After that I emptied the tank and scrubbed it, inside and out. Then I refilled it half way with water and a generous squirt of hydrogen peroxide. I swished this around, emptied it, refilled it, and it is back on the shelf in Jellbean's room.<br />
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This has been a public service announcement. Please clean your humidifiers!<br />
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Happy breathing!<br />
Tori <br />
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</div>Anonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-50540305802142613242012-11-27T09:30:00.000-06:002012-11-27T09:30:39.879-06:00Time for a RevampI have been food blogging for over a year now. It doesn't feel like it's been that long, but it has. This week I have been mulling over a big decision. Should I reinvent Millet Mommy? There are so many things that I want to share with you about living gluten free that have nothing to do with food. How do you help out with school art projects? If you, or your child, have DH how can you save on body care products? What are some of the best products out there? What are some fun crafts that can be gluten free and accessible?<br />
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I've posted about things other than cooking a few times. Those posts combined have gotten 12 hits. 12, that's not a big number, but what am I branding? I'm always talking about the food. Having a food blog is not a bad thing. I love cooking. It's like therapy with a delicious payoff instead of a trashcan full of soaked tissues. The issue with having a cooking blog is trying to come up with a new dish every week. I have discovered I can't do that. I can't afford it. I don't have the time for it.<br />
<br />
Starting next Tuesday Millet Mommy is going to become a full time mommy blog. I'll share cloth diapering tips. How to make your own liquid soap. My favorite brands of convenience products. The best way to organize you kitchen in a gluten free household that has just a few gluten items for 1 person. How to come up with a family holiday menu. We will become so much more than just a recipe blog.<br />
<br />
I'm very excited for this transition and I hope you are too.<br />
<br />
As a result if you peek in over the course of this week you are going to see a muddled mess of a site. I'm also going to be revamping and renaming my cottage baked goods. <br />
<br />
I can't wait to show you what I have planned!<br />
<br />
Happy eating (and playing, organizing, decorating...)!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-31586839210043221632012-11-24T23:00:00.001-06:002012-11-24T23:00:27.346-06:00Stuffed Like a Turkey<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDJe9Uc2OtdKj2GE0kmK9LVKVNHH_J97mxEdTakyw89Wmr4VaQpeYpNlk-a4Ae2iXXYf31xd79J6ZdpwDUmbVVvFsi0sK4Vqcq-Z6g3HTXGvy_LpPkudFZUqRZWB-0S4b4HbJ4M0JVSc/s1600/DSC03393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDJe9Uc2OtdKj2GE0kmK9LVKVNHH_J97mxEdTakyw89Wmr4VaQpeYpNlk-a4Ae2iXXYf31xd79J6ZdpwDUmbVVvFsi0sK4Vqcq-Z6g3HTXGvy_LpPkudFZUqRZWB-0S4b4HbJ4M0JVSc/s400/DSC03393.JPG" width="400" /> </a></div>
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I love cooking. Have you noticed? In my world cooking equates to comfort, and love. This means that holidays like Thanksgiving are my cup of tea. I absolutely thrive on the preparation and want nothing more than to share what I have made. I may even be okay with missing out on the eating if everyone else gets some. I love cooking for people.</div>
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This year was my first year REALLY hosting Thanksgiving dinner. When I was pregnant with Jellybean we sort of hosted. I was on bed rest, my mom was on a cold liquid diet, and The Nerd has no cooking knowledge. Amazingly it all came together really well then. This year was better. </div>
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The Menu:</div>
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Turducken Breast Roulade - That is indeed a turkey breast, duck breast, and chicken breast all layered with gluten free sage stuffing</div>
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Sage stuffing/dressing - gluten free bread, an onion, some celery, sage, marjoram, more sage, a little ginger, more sage, some white pepper, salt, chicken stock, and more sage</div>
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Green Beans - steamed and then lightly sauteed in bacon grease</div>
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Honey Ginger Cranberry Sauce - Recipe Below, oh so tasty</div>
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Sweet Potato Pudding Brulee- As good as it sounds, but better</div>
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Pumpkin Pie - Forgot to take a picture of this one, classic pumpkin pie with no added sugar. </div>
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Add to that the mashed potatoes and candied carrots my mom brought and we had one tasty meal. </div>
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Now, the recipe:</div>
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Honey Ginger Cranberry Sauce</div>
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You'll Need: </div>
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12oz fresh cranberries (one bag is generally 12oz)</div>
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Zest and Juice of one Large Orange</div>
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120ml water</div>
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201g White Sugar</div>
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240ml Honey (Good honey, you can really taste it)</div>
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1 Tbsp Fresh Grated Ginger (Or oops I may have put way too much, oh well we love Ginger)</div>
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1 packet gelatin</div>
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Combine your cranberries, water, orange juice, sugar, honey, orange zest, and ginger in a sauce pan. Bring to a boil then reduce heat to medium until cranberries pop open. </div>
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Add in your packet of gelatin and stir well to dissolve fully. Cook over low heat for an additional 5 min.</div>
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Pour into a serving dish and chill for at least 4 hours, or overnight. The sauce will not be firm enough to mold, but it is mighty tasty!</div>
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Happy eating!</div>
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Tori</div>
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<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2P737_wpBaV35frFcvdJ_rJjRkza5qQ5FpHC47X3o7m-jF-WHtP-t7PynFRfuiuOmfH-_EK8c1xsnpOPXbzmYWmEJR5Re_ZD1_JIWfOBX-whbNdIaC18j5EBDGSfnIIHeCT9csLp5Nf0/s1600/DSC03366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2P737_wpBaV35frFcvdJ_rJjRkza5qQ5FpHC47X3o7m-jF-WHtP-t7PynFRfuiuOmfH-_EK8c1xsnpOPXbzmYWmEJR5Re_ZD1_JIWfOBX-whbNdIaC18j5EBDGSfnIIHeCT9csLp5Nf0/s200/DSC03366.JPG" width="200" /></a></td>
<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SvbLGIDiw8VgoxY7ONTgWeWMRryFn3kVUl5GZ-GqzwdS_Bl_nkJDQVoHXAnbBWCG9OuNXQpJMEjBdqlc3Tt5hfu6EZ0IpHC1BeGuO8zASkA8A59b1lq3bQpYN4csXiKTHSaE0FEzssQ/s1600/DSC03378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7SvbLGIDiw8VgoxY7ONTgWeWMRryFn3kVUl5GZ-GqzwdS_Bl_nkJDQVoHXAnbBWCG9OuNXQpJMEjBdqlc3Tt5hfu6EZ0IpHC1BeGuO8zASkA8A59b1lq3bQpYN4csXiKTHSaE0FEzssQ/s200/DSC03378.JPG" width="200" /></a></td>
<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLlKenlPLq390x2-raCDB76CrMecuCyeANuF5Iec8-ISeBFISsvADPPyW_7BTTWN8fKKKLhGYzqzvPoRgj5dJ-sV_OpqI5ONU9rznRebuVm2eJdGxBvKSaagYCOFjD5lc2EWABnePw5k/s1600/DSC03382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLlKenlPLq390x2-raCDB76CrMecuCyeANuF5Iec8-ISeBFISsvADPPyW_7BTTWN8fKKKLhGYzqzvPoRgj5dJ-sV_OpqI5ONU9rznRebuVm2eJdGxBvKSaagYCOFjD5lc2EWABnePw5k/s200/DSC03382.JPG" width="200" /></a></td>
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<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfvnSG0yDENB_fsk-HbolpG7OB0HhdNK7RWJUlKNTTqnjTJvwzS-KtyPs4f9xNwidb-NV4Pu9-mwuEJfvkLQF7iZ9lWcUcyvRgvya9x-gH7sS2SQTgaC1BHrNmAf44kYXD0xr5YVRHY0/s1600/DSC03383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfvnSG0yDENB_fsk-HbolpG7OB0HhdNK7RWJUlKNTTqnjTJvwzS-KtyPs4f9xNwidb-NV4Pu9-mwuEJfvkLQF7iZ9lWcUcyvRgvya9x-gH7sS2SQTgaC1BHrNmAf44kYXD0xr5YVRHY0/s200/DSC03383.JPG" width="200" /></a></td>
<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_ZfgCw4C5SWBKIIgKSk0g6MT0fy3ipFmqxQ13Klp_WONc6nR_hoFipEEHWeD9Topm4lSMnRwfEFtgnj7m6kH3Od1OwCl9jdA0nb0lydj9D2YhsdLxYmZRtfUsP7yaNXFjwEJ1AWecNU/s1600/DSC03384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_ZfgCw4C5SWBKIIgKSk0g6MT0fy3ipFmqxQ13Klp_WONc6nR_hoFipEEHWeD9Topm4lSMnRwfEFtgnj7m6kH3Od1OwCl9jdA0nb0lydj9D2YhsdLxYmZRtfUsP7yaNXFjwEJ1AWecNU/s200/DSC03384.JPG" width="200" /></a></td>
<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEu1T30KyKkU0OEILTpI3GZ2EM6dMYypESe6cnxgub1akOJCWcNt9oHTnwOZnIorq0l5A9C5vzM5mCSMD53CNTKZqGxcAKq4ojACBtDwezqvNUbI7ihyphenhyphenES4n9fnUceeHnF2-cxl1D1naQ/s1600/DSC03385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEu1T30KyKkU0OEILTpI3GZ2EM6dMYypESe6cnxgub1akOJCWcNt9oHTnwOZnIorq0l5A9C5vzM5mCSMD53CNTKZqGxcAKq4ojACBtDwezqvNUbI7ihyphenhyphenES4n9fnUceeHnF2-cxl1D1naQ/s200/DSC03385.JPG" width="200" /></a></td>
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<br />Anonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-61900363515335389762012-11-08T21:03:00.001-06:002012-11-08T21:11:34.860-06:00Lofthouse Style Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBTMY35c3THNGYGWbOnoVJ5idPeziUoSc8bsLBz8N9vqJLfkpjk4euE_PNsm-gTyRq6GO_NDfyA06ls9v_NWIY2vEtpGFht_OmI4tssS4-Sx7j-qA8oETtuRijyr9Et9apros4j2NAis/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMBTMY35c3THNGYGWbOnoVJ5idPeziUoSc8bsLBz8N9vqJLfkpjk4euE_PNsm-gTyRq6GO_NDfyA06ls9v_NWIY2vEtpGFht_OmI4tssS4-Sx7j-qA8oETtuRijyr9Et9apros4j2NAis/s320/image.jpeg" width="240" /></a></div>
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Since the time we decided to have a gluten free household, not separate gluten free meals, my husband has been pining for a few special items. Sometimes I will go out of my way to buy these things for him to take to work. More often than not, we just don't think about it when it is grocery day. Several times a year a certain cookie mysteriously ends up on my grocery list app. You know the ones. The soft sugar cookies with the seasonal icing. The ones that just melt away in your mouth like clouds. We really miss those around here.<br />
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I'm not going to lie, this recipe made me think. How do you take normally dense and very "un-cloudlike" gluten free goods and make them fluffy? Believe it or not the idea came from my daughter's sensory bin. We like to play with "cloud sand". It's pretty much 1 part sand, 2 parts cornstarch, and 1 part baby oil. It's fun, fluffy, and makes her skin oh so soft. In my brain the cloud sand translated to cookies. I know... it's weird... But it worked!!<br />
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Gluten Free Cloud Cookies<br />
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You'll Need:<br />
113g Butter<br />
226g White Sugar<br />
2 eggs Plus One Yolk<br />
180ml Sour Cream<br />
2.5ml (1/2tsp) Vanilla Extract<br />
4g Baking Soda<br />
4g Baking Powder<br />
230g Cornstarch<br />
100g Brown Rice Flour<br />
60g Super Fine Milled Flax Seed<br />
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With a mixer cream together your butter and sugar until it is light and airy.<br />
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In a separate bowl beat your eggs until the color lightens slightly, then add in your sour cream and vanilla. Whisk together until fully incorporated.<br />
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In yet another bowl (sorry dishwasher) combine your remaining dry ingredients and mix until they become one.<br />
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With your mixer on low slowly add your egg mixture to your creamed butter and sugar. You will probably need to stop and scrape the sides a few times to make sure that it all mixes. When that is fully mixed slowly start adding in your dry ingredients.<br />
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Once everything is mixed it will be more of a batter than a dough. That is okay. Now you need to cover it and refrigerate your mix for at least 3 hours.<br />
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Preheat oven to 375. <br />
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Measure out servings a little bigger than a Tablespoon and roll your cold dough into balls. Place the balls on a parchment lined cookie sheet at least 2 in apart. bake at 375 for 15min. Every time you run out of room put your dough back in the fridge, it behaves best cold.<br />
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After baking immediately set the cookies out to cool on a wire cooling rack.<br />
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Top with your favorite icing and enjoy... I suggest my eggnog icing.<br />
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Eggnog Icing<br />
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You'll need:<br />
57g unsalted butter<br />
57g cream cheese<br />
256g powdered sugar<br />
1/4tsp nutmeg<br />
5ml vanilla extract<br />
5ml bourbon<br />
<br />
Put the butter and cream cheese in the bowl of a mixer. Set mixer to high and whip until light.<br />
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SLOWLY add your powdered sugar with your mixer on medium high. At this point it may be a good idea to have the splash guard on. After the sugar is incorporated add your nutmeg, vanilla, and bourbon. Spread on thick and garnish with more nutmeg.<br />
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Happy Eating!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com2tag:blogger.com,1999:blog-6246284880282300669.post-9971782757239532732012-10-25T21:32:00.000-05:002012-10-25T21:35:07.217-05:00What do you do?Every so often something happens and you end up with gluten in your system. This could be an accidental cross contamination, or one bad day when self control went out the window. So what happens next? How exactly do you deal with getting gluten in your system? I am not a medical expert but after a recent incident I needed those answers. I turned to a support forum and general searching for my plan. After combining and tweaking a whole lot of information this is what I came up with.<br />
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1.) Take some activated charcoal as soon as possible.<br />
Activated charcoal is used to absorb yucky stuff that can get into your system normally. The theory is that it will also absorb some of the gluten and other things that could upset your stomach. Be warned it can make your *ahem* bowel movements *ahem* an interesting color. Read the labeling so you aren't freaked out.<br />
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2.) Get Traditional Medicinal Ginger Aid Tea<br />
I suppose you could go buy any brand of ginger tea but I have never had a tea quite as potent as the one Traditional Medicinal makes. Ginger is known to help upset stomachs, another option is to find some strong ginger ale or ginger beer if you prefer to have your drinks cold.<br />
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3.) Take L-Glutamine with your meals<br />
Studies have shown that L-Glutamine can help heal your intestinal tract. <a href="http://www.naturalnews.com/033532_l-glutamine_gut_health.html">Here</a> is some more information.<br />
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4.) Take digestive enzymes with your meals<br />
You can buy papaya enzymes at your local health store. They are made of an enzyme called papain, here's how it helps<br />
<blockquote class="tr_bq">
"Introducing papain into a meal containing meat can significantly speed
up its digestion. It may also help with the breakdown of other
‘troublesome’ proteins, such as the gluten in wheat and the casein in
milk, that are often implicated in digestive problems."<br />
<span style="font-size: xx-small;"><a href="http://superfoodprofiles.com/papaya-enzymes-digestion">http://superfoodprofiles.com/papaya-enzymes-digestion</a></span></blockquote>
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5.) After a day or two get some probiotics going<br />
Either buy some tablets at the store or stock up like crazy on the yogurt. (I prefer the tablets) Probiotics are the happy bacteria in your intestines that help break down and digest your food. After a good gluten hit these buddies can get knocked out and you can help them regroup just a little faster.<br />
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As I said, I am by no means a medical expert but this is what has helped me. I took the charcoal for two days with every meal and I am still taking the rest of the supplements with every meal and it has been a week and a half. Seeing as these are "normal" supplements you could consult your doctor and possibly just stay on them. Or you could stop after a week or two. It's your call.<br />
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Hopefully this helps you, or even better hopefully you never need this advice.<br />
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Happy Eating,<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com1tag:blogger.com,1999:blog-6246284880282300669.post-48975269260825478352012-10-14T12:56:00.000-05:002012-10-14T12:56:24.145-05:00Halloween Worries<div class="separator" style="clear: both; text-align: center;">
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If you are anything like me you have been worrying about Halloween for about 6 months now. This year The Jellybean is old enough to have her first trick or treating experience. Luckily she is also young enough that The Nerd and I can swoop in and decide how this experience is going to play out. For those of you with older kids who have already experienced trick or treating and the post celebration gluttony I imagine that your job is a bit tougher. How do you tell a kid that candy that they went out and got isn't really theirs?<br />
<br />
Of course there is the stand by "well it has gluten in it honey". It works, it gets the job done, but if you have friends over or siblings who are not gluten intolerant or celiac it can really stink. Suddenly half (or more) of your child's stash is being taken away in the name of gluten while Bobby is already 2/3 of the way into a sugar coma. So here are a few simple suggestions that I have seen floating around or have heard from friends. <br />
<br />
<b>Introduce "The Great Pumpkin"</b><br />
I'm not talking about the one from the Charlie Brown movie. (Although you could watch the movie before going out, you know, set the tone.) I have heard more than a few "normal" people say that the Great Pumpkin or Candy Crone or Harvest Helper etc. come to their house Halloween Night and take the bulk of their child's candy away in exchange for a toy. They let their kiddos pick out a predetermined number of candies and the rest get set out for the trade. This seems like a great way to dodge the gluten bullet. Your kid can pick out 15 gluten free candies and the rest of the offenders just magically disappear into the night. (In our case that would mean they go with The Nerd to work.) I know this works for a lot of families and the kids love that they get some candy and a toy.<br />
<b> </b><br />
<b>Buy Extra GF Candy and set up a trading post</b><br />
If you have older kids who are on to your gig here and just want the sugary goods, set up a trading post with your own candy. 3 Fun size offenders = 1 regular size candy bar. You can stock up at Sams Club or Costco ahead of time to save some cash.<br />
<b> </b><br />
<b>Have a Halloween Party Instead</b><br />
Just avoid the issue all together. We hosted Halloween parties the entire time I was in middle and high school. My friends loved it, we had something to do, and in hindsight my parents knew where we were. Get your kids involved in planning it and you won't be accused of being "lame".<br />
<b> </b><b></b><br />
Hopefully one of these ideas works for you, if you have another Halloween Tradition that helps with the gluten issue please leave us a comment below!<br />
<b></b><br />
In the meantime here are some candy companies' gluten free lists:<br />
<a href="http://www.thehersheycompany.com/brands/special-nutrition.aspx#/Gluten-Free"><b>Hershey</b></a><br />
<b><a href="http://www.spanglercandy.com/faqs/allergen-information">Spangler Candy</a> </b><br />
<b>Wonka - </b>Simply States to read the back panel of the product<br />
<b> </b><br />
Happy eating!<br />
Tori<br />
<b> </b>Anonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-82690081193720393452012-09-26T21:44:00.001-05:002012-09-26T21:48:48.466-05:00Quick Fixins<div class="separator" style="clear: both; text-align: center;">
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While I love a good home made morsel sometimes I don't want to go through the entire hullabaloo. That's when I turn to quick mixes. I'm not talking about the premixed flours I keep in my pantry either. I am talking about store bought quick mixes. They have their place in every tired mommy's kitchen and here's a few I love.<br />
<br />
<u>Gluten Free Bisquick</u><br />
<br />
Mix with one egg and 10oz Redbridge Gluten Free Beer and use as a batter for fish. Deep fry for about 3 minutes.<br />
<br />
Follow on box instructions for pancakes and pour 1 Tbsp pancake batter into mini muffin tin compartments. Pancake balls! (Toddlers love these, try adding things in like bacon bits and brown sugar)<br />
<br />
Mix 2c bisquick, 2 eggs, 2/3-1c water. Make a double decker ham, american cheese, turkey, and swiss cheese sandwich. Cut in half diagonally and then dip your sandwich in your batter. Wrap in plastic wrap and refrigerate for at least an hour. Deep fry in 375° oil for 7 minutes total, flipping half way through cooking. Top with a dusting of powdered sugar and enjoy your monte cristo.<br />
<br />
<u>Pamela's Ultimate Brownie Mix</u><br />
<br />
Follow instructions for cake like batter and separate into muffin tin, bake for 20min and freeze extra brownies. Heat back up in the microwave for 45 seconds whenever you need a pick me up.<br />
<br />
<u>Tinkyada Pasta</u><br />
<br />
Some people assume that because I know how to make pasta, I always make pasta. Nope! I love Tinkyada. (I use their spaghetti weekly) Cook according to the package instructions and add your favorite sauce. They even have some pasta that is made up of fun shapes called little dreams. It's pretty fantastic!<br />
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<u>Thai Kitchen</u><br />
<br />
Thai Kitchen brand carries several rice noodle bowls, pouches, and curry kits. It's like ramen gone fancy and gluten free.<br />
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Other than that, all I can say is find a restaurant near you that has a gluten free menu. We all need to take the quick and easy road sometimes.<br />
<br />
Happy eating!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-80140027601666627722012-09-23T13:28:00.002-05:002012-09-23T13:28:54.435-05:00Pie Crust in Progress<div class="separator" style="clear: both; text-align: center;">
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Many times when you search for gluten free items it's not the things you can't find that are most disappointing. It's the things you find that don't taste good. While it can be delicious once or twice a gluten free ginger snap or "graham" cracker crust does not work for all pies. Those frozen GF pie crusts just don't taste good, and the garbanzo heavy gluten free pastry flours really can't compare. (Am I the only one who thinks garbanzo bean flour smells a bit like diesel fuel?)<br />
<br />
To make things clear, if you are looking for an easy pie crust recipe this is not the recipe for you. Yes, this crust tastes good. Yes, this crust will hold together if (and that's a big if) you let it cool long enough. No, I have not perfected this recipe. No, this is not something that you can whip up in 20 min. If you are new to the blog, don't start here.<br />
<br />
With the seasons changing (except here in Texas where it is "still summer") pie has been on my mind. Apple pie, sweet potato pie, blackberry pie, and especially pumpkin pie. Next week we are heading out to the pumpkin patch and I wanted a vessel for my roasted pumpkin goodness. (Using canned pumpkin is heresy in my house.) Naturally, I got to work. I did some research (aka looked up about 50 pie crust recipes), figured out some ratios, and then got my hands messy. The result is a tender and flaky crust that has a great taste.<br />
<br />
To be clear this is not the pie crust end game. While I am very happy with this "first draft" of sorts, I would love to have something more manageable so I don't yell at every little tear and can transfer it to a pie plate without it being frozen solid. Baby steps, I'll master it soon enough.<br />
<br />
You'll need:<br />
307g Brown Rice Flour<br />
77g Sweet Rice Flour<br />
340g Vegetable Shortening<br />
1 egg beaten<br />
75ml Boiling Water<br />
5ml White Vinegar<br />
6g salt<br />
<br />
Measure out your sweet rice flour into the bowl of a stand mixer, then turn the mixer on low with the paddle attachment. Slowly add in your boiling water and turn the speed up to medium. This will gelatinize your flour and make it sticky. Perfect for making your crust stable sans xanthan gum. Let that continue to mix while you work.<br />
<br />
Measure your brown rice flour and crisco into a separate bowl. Cut the crisco into your flour with a pastry mixer or two knives.<br />
<br />
When your brown rice flour and crisco are fully mixed and have the consistency of course meal add in your gelatinized sweet rice flour, egg, white vinegar, and salt. Mix together with a rubber spatula or your hands until it is fully incorporated and can form a ball. Split this ball into 4 smaller balls, Put each in a ziploc or plastic wrap, flatten out your ball to about 1/2" thick, and put it all in the freezer.<br />
<br />
After 1hr take out one frozen crust and place it on a well floured surface. (I used the brown rice flour. If you can, do this on a pastry rolling sheet or a cutting board. The crust will be easier to manipulate later if you can freeze the crust again. If the dough is getting tough to roll it also helps to put it back in the freezer for a couple minutes.) Carefully start rolling in even strokes. Don't roll the pin back and forth, start from one end and roll all the way across your dough. Then pick up your pin and start again. Rolling back and forth will make the dough more likely to stick to the pin.<br />
<br />
If you can place your dough in the freezer do, for 5 min. After freezing quickly transfer your crust to your pie dish. (I froze it to my rolling sheet and flipped it upside down into my dish.) The edges will most likely break off instead of hang prettily over the sides. That's okay. Crimping a pie crust is purely decorative.<br />
<br />
Fill your pie then repeat the rolling process with your top crust if needed.<br />
<br />
Feel free to mess with the recipe some. If you want to add some xanthan gum, go for it, xanthan gum just gives me an upset stomach. All I ask is that you let me know what works for you!<br />
<br />
Happy eating!<br />
Tori<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-83858316941184072112012-08-27T17:01:00.001-05:002012-08-27T17:01:46.448-05:00Preschool, Playdates, and Playdough!<br />
It's that time of year, school has started for most of us now and I get to worry about new adventures, preschool. This is not an easy transition for me. Oh, the Jellybean has been fine. She gleefully said "Bye-bye!", blew the Nerd and I a kiss, and shoved us out the door the first day. She is a learner and will soak up preschool like a sponge. But I worry. She has her allergy alert bracelet. Her teachers are fantastic and soaked up what I had to tell them at our first conference (It helps that I already know them, of course). But preschool seems like a death trap for gluten intolerant or celiac children. Especially minimally verbal ones.<br />
<br />
Here are a few tips to help you out if you are going through this too:<br />
<br />
Speak up! - You are not being a pushy boss, you are advocating for your child's health. That well meaning room parent that brings in home made gluten free cupcakes didn't know that the residue from her pan would get your little one sick. You know why? You didn't tell anyone. Tell the teacher, write a letter before school starts, make sure other parents are aware so feelings don't get hurt down the road. Then, if something happens, you can politely refuse the very sweet gesture and explain calmly that even tiny bits of gluten can make your little one sick. Make sure the parents do know you appreciate the thought, and they may be able to bring pre-packaged GF treats if they talk to you first.<br />
<br />
Offer to help - Playdough, glue, macaroni pictures, finger paint, paper mache, these are all things that will most likely pop up in a preschool classroom at some point. These things are all on the no no list. So offer to make playdough for the class once a month, you can catch the teachers with hooks like "If I know what your current class theme is, I may be able to make the playdough match!" Most teachers will jump at the opportunity to have these things donated. Buy GF pasta for art projects and dye it fun colors. Give your teacher (and administrator because these things cost more) a list of approved gluten free art supplies. Do your research and don't expect them to know everything. You are the expert here.<br />
<br />
Step up for class parties - Don't be the parent that just shows up a class party then consoles your screaming kid who can't eat anything. That's not fun for anyone! Offer to make the class cupcakes. Make them all GF. Don't tell anyone unless they ask. They probably won't know the difference now that Miss Betty Crocker has her line of box mixes out. Easy and pretty tasty.<br />
<br />
Pack a snack box - Make up a box of approved snacks that your teacher can pick from every week. That way your kid isn't eating Peanut Butter Panda Puffs every day while the other kids get peanut butter and pretzels. I bought a shoebox sized plastic bin and it has a bunch of little ziploc containers in it filled with pretzels, panda puffs, raisins, and other pantry safe items. Include one special thing in there like a brownie or cookies just in case a surprise birthday pops up. We also included a silicone table mat in there. Jellybean is allowed to eat the food that is on her green mat. It prevents her from grabbing off other plates.<br />
<br />
Take a breath, and let go - More that likely your kid is going to come home sick a day or two, especially at first. This could stem from gluten contamination, or just from being exposed to so many things at a place that isn't your home. It's hard to see your kid miserable but it's going to happen. Don't go ape on the teacher and they will most likely try that much harder to accommodate for your family's needs. They love being on your team.<br />
<br />
Now that all of that is out of the way here's a recipe to help you out!<br />
<br />
Gluten Free Playdough<br />
<br />
You'll Need:<br />
2c Gluten Free Flour (Most places say rice flour, I used sorghum because I ran out of rice flour. It worked well. Just don't try something too dark like millet or teff... unless you're going for that color. Sweet rice flour also makes the dough very sticky.)<br />
1c Cornstarch<br />
1c Salt<br />
2 Tbsp Cream of Tartar<br />
2 Tsp Vegetable Oil (I've seen olive oil, canola oil, almond oil, etc used on other blogs.)<br />
1c Water<br />
<br />
Mix your flour, starch, salt, and cream of tartar well in a medium sauce pan. Add in your oil and water and mix well. Then put it all over medium heat. Cook over medium heat for 5-8 minutes stirring constantly until the dough pulls away from the sides of the pan and can form a ball. Put your dough on a surface dusted with cornstarch and let cool a little then get to kneading. Keep kneading in the cornstarch until your dough is no longer sticky. If it gets a little too stiff add in a bit of water.<br />
<br />
At this point you can divide up the dough and color it. Keep the dough in an airtight container and have fun!<br />
<br />
Happy <strike>eating</strike> playing!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-55385696310247729192012-08-08T11:29:00.002-05:002012-08-08T12:37:08.439-05:00Buttermilk Biscuits<div class="separator" style="clear: both; text-align: center;">
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Oh boy has this been a busy month! We are successfully settled into our new home (for the most part) and now it's time for life to get back to normal. At least for a little bit, The Jellybean starts preschool this month too! All this busyness and change put me in the mood for some good ole' fashioned comfort food. In particular, I wanted biscuits. Not cheesy garlic drop biscuits. Flakey, tender buttermilk biscuits, with layers. It sounds ambitious, I know.<br />
<br />
My first attempt, hockey pucks. My second attempt, incredibly thick pie crusts. This last time the old saying "third time's the charm," really played out. Even The Nerd was saying "mmmmm." He went back for seconds!<br />
<br />
You'll Need:<br />
102g Brown Rice Flour<br />
65g Sweet Rice Flour<br />
65g Millet Flour<br />
24g Potato Starch<br />
1tsp Kosher Salt<br />
2tsp Guar Gum<br />
4tsp Baking Powder<br />
1/2tsp Baking Soda<br />
56g Shortening<br />
250ml Buttermilk
<br />
<br />
Preheat oven to 375°
<br />
<br />
In a large bowl measure out all your dry ingredients. Sift or mix together until the flours, salt, guar gum, baking powder, and baking soda are fully incorporated.<br />
<br />
Add in your shortening and then mix together with your hands until it feels like wet beach sand. (If you squeeze it it should hold it's shape somewhat, but will crumble easily. They make tools for mixing shortening into flour called "pastry cutters". You can use one. I don't like them. I cook by feel a lot.)<br />
<br />
After your shortening is completely mixed in slowly add your buttermilk in, stirring with a wooden spoon or spatula. Mix until everything comes together, but don't over mix.<br />
<br />
Lightly dust a work area with some flour (I used millet flour because I have an abundance of it right now, potato starch would work super well. I do not suggest using sweet rice. It has a grittier texture.)<br />
<br />
Pour your dough out onto your work space and then lightly flour. Gently Pat your dough down until it's about 3/4" thick. Just use your hands, a rolling pin is a little bit of overkill. I used a 2" biscuit cutter to cut out biscuit rounds. Bring your dough back together and continue to roll it out until you run out. I got 6 biscuits.<br />
<br />
Bake for 20min<br />
or<br />
Bake for 10min then brush with a mixture of melted butter and buttermilk. Bake for an additional 15min. (I know that doesn't equal 20min, they need some extra time due to losing some heat after being taken out of the oven.)<br />
<br />
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Now make up some chicken, mashed potatoes, and cream gravy and enjoy! Or just slather with butter and jam. </div>
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Happy eating!</div>
<div class="separator" style="clear: both; text-align: left;">
Tori</div>
<br />Anonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-34782400800713995012012-06-18T09:23:00.001-05:002012-06-18T09:43:17.329-05:00Easy as Pie Pudding<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFVslGllb8338bNv9Keiu9k4VShFF0lgdpG3NqPa9p73Xe6uzNkadDxyj0sXYzaroDDDLp_Ymw9r30EevPFhLdBX5p2qTupK7r_PQPswkQ_Y-0cv737uoONySNM5uLCZLUdH4kfGA1q8/s640/blogger-image--1600111658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFVslGllb8338bNv9Keiu9k4VShFF0lgdpG3NqPa9p73Xe6uzNkadDxyj0sXYzaroDDDLp_Ymw9r30EevPFhLdBX5p2qTupK7r_PQPswkQ_Y-0cv737uoONySNM5uLCZLUdH4kfGA1q8/s640/blogger-image--1600111658.jpg" /></a></div> <br><br>Last week was VBS at our church. I had the privilege of being the photographer for the entire event. It was so fun, I was so exhausted! There were a few days when I just laid on the floor while the Jellybean played around me and then when straight to bed (at 4:30) when the nerd got home. I didn't do much cooking at all. Here's another one of my quick chocolate fixes. It's pudding, you can make it in the microwave, it's easy. You can make this after a day of chasing down 500 kids on a large campus for individual pictures. Trust me.<div><br />
</div><div>100g White Sugar</div><div>40g Cocoa Powder (I like to use Hershey special dark, it's half dutch process and half regular)</div><div>3 Tbsp Cornstarch</div><div>450ml Milk</div><div><br />
</div><div>Mix together your sugar, cocoa, and cornstarch. (Use a microwave safe bowl)</div><div><br />
</div><div>Slowly add in your milk stirring constantly so you don't end up with dry lumpy bits.</div><div><br />
</div><div>Microwave on high one minute at a time until thick and shiny. It should take 4-6 minutes.</div><div><br />
</div><div>Let cool slightly and enjoy or place a piece of plastic wrap directly onto the surface of the pudding and refrigerate to enjoy later. </div><div><br />
</div><div>I like to add in a handful of chocolate chips while it's still hot and melt those in as well but that is completely optional. I also like to make half recipes of the dry mix and store those in pint size mason jars for later mixing.</div><div><br />
</div><div>Happy eating!</div><div>Tori</div>Anonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-43960408103087066092012-06-04T13:57:00.001-05:002012-06-04T13:57:55.853-05:00Brownie BlissEvery once in a while you want something to bake. Something that doesn't involve scales or 6 flours and probably tastes very much like chocolate. The other night I had this very compulsion. It was horrible. There were no chocolate bars to be found and the chocolate chips just weren't cutting it. I remembered reading on a box of frozen brownies somewhere that you could make delicious treats with only potato starch. Thus the experiment began!<br />
<br />
You'll need:<br />
2 cups sugar<br />
1 cup potato starch<br />
3/4c cocoa<br />
4 eggs<br />
1 cup vegetable oil<br />
1 tsp salt<br />
<br />
Preheat your oven to 350<br />
<br />
Grease a 9x5 pan liberally (Don't forget, I missed this step and now you don't get pictures. The brownies are delicious though!)<br />
<br />
Cream your eggs and sugar together, then add your oil, salt and mix fully. Then slowly add in your cocoa and potato starch mixing fully. <br />
<br />
Pour the batter into your pan and bake for 40-45min.<br />
<br />
Sprinkle with chocolate chips or other sweet goodies before baking and mix it up. So easy!<br />
<br />
Happy eating,<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-15983654869911359142012-05-25T14:55:00.000-05:002012-05-25T14:55:09.625-05:00What a Whirlwind!These past two weeks have been CRAZY. First the Jellybean got sick. She had a fever and an upset stomach for a few days but nothing super major. I played with my new bread machine all the while and life went on. 2 days after her fever started, The Nerd gets sick. Now he usually shakes these things pretty fast. If anyone in the family is known for having a body that blows illness out of proportion it's me. This time was very different. He comes home from work the next day and he has a rash all over his feet. I slapped some Benadryl cream on him and basically said "buck up!" One hour later we had driven to the urgent care. These stupid blisters (yeah, they turned into blisters) spread farther up his feet and popped up on his hands and around his mouth on his face. By this point I was out of my league. Turns out he had Hand Foot and Mouth Disease. A virus with an awfully descriptive name as it primarily affects your hands, your feet, and your mouth. He wasn't able to walk normally or stand up for long periods of time because his feet hurt so much. We fell behind on chores. He probably got it from Jellybean. We're lucky she didn't blister. It's extremely rare for adults to blister. I guess we're just lucky or something ha ha. A few days later I of course develop the fever and general ickys but luckily no rash. Needless to say our house was a wreck. Fortunately we didn't have any real complications!<br />
<br />
Even though we mostly ate Chicken and Rice or Chicken and Dumplings here is a yummy meal that is a crispy cheesy treat.<br />
<br />
Oven Fried Crispy Creamy Chicken.<br />
<br />
You'll Need:<br />
4 Chicken breasts (or 2 ridiculously large organic breasts from Sprouts that may have been from alien chickens)<br />
6 Tbsp Crispy Coat (recipe below)<br />
16oz Cream Cheese<br />
4oz Milk<br />
1 Tsp Celery Seed<br />
1 Tbsp Kosher Salt (I use organic cream cheese, other brands like Philadelphia may need less salt)<br />
1 Cup Shredded Colby Cheese (Or whatever cheese you like)<br />
<br />
Preheat your oven to 375°
<br />
<br />
Put your crispy coat in a bag, then drop in one chicken breast at a time and shake to coat. (Yes, this is GF Shake n' Bake). Put your coated chicken breasts in a baking dish sprayed with cooking spray. Cook for 25min at 375°.<br />
<br />
Combine your cream cheese, milk, celery seed, and salt in a saucepan over medium heat. Heat and whisk until smooth and creamy.<br />
<br />
Once the chicken is done pour some of your cream cheese sauce over each breast. The remaining sauce should go in the bottom of the dish. Then top each breast with 1/4c shredded cheese. Return to the oven for about 5 minutes, or until the sauce is bubbly and the cheese has melted.<br />
<br />
I like to serve this with rice, and maybe some broccoli. It's a simple and budget friendly meal!<br />
<br />
Crispy Coat<br />
<br />
You'll Need:<br />
1 box Rice Squares Cereal (Like Chex, I use a gluten free store brand.)<br />
1 Tbsp Dry Mustard<br />
2 Tbsp Onion Powder<br />
1 Tbsp + 1 tsp Garlic Powder<br />
2 tsp Paprika<br />
2 Tbsp Kosher salt<br />
2 tsp Black Pepper<br />
<br />
Grind your cereal into a powder in a food processor, or smash it in a Ziploc with a rolling pin. (Kiddo helper time.) Make sure you have a fairly fine end product. Add in all your spices and salt and shake well to combine. I usually put my spices in the food processor with the cereal. That works very well.<br />
<br />
I use this stuff as a breading and a binder in meatloaf or meatballs. It's pretty versatile.<br />
<br />
Happy Eating,<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-61164865194742502232012-05-18T15:00:00.000-05:002012-05-18T15:00:29.596-05:00Week 19 - Taking a breakThe entire house has been sick this past week so we have not been able to update like usual. Come back on Monday for 2 new recipes!Anonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-74616734472537265852012-05-08T12:09:00.000-05:002012-05-09T23:02:34.303-05:00Week 18 - Chocolate Sandwich Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-70oxU6dvp7g/T5gm-xT5WeI/AAAAAAAACIo/5HJ_5XDFvOQ/s1600/IMG_2279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-70oxU6dvp7g/T5gm-xT5WeI/AAAAAAAACIo/5HJ_5XDFvOQ/s320/IMG_2279.JPG" width="320" /></a></div>
<br />
Like many Americans I used to have a slight love affair with the Oreo cookie. If I was mad, I'd eat a few Oreos. Upset, Oreos. Surprise I'm pregnant, eat a whole box of Oreos. Now I am in no way endorsing this Oreo binge diet. It is by no stretch of the imagination healthy or nutritious. Then again you should realize that fact by looking at the box. Shortening, sugar, and artificial flavors smooshed between two chocolate biscuits screams, "I will put you in a sugar coma". If you are looking for a healthy sweet snack move along. If you want milk's favorite cookie gone gluten free, you have come to the right place.<br />
<br />
You'll Need:<br />
31g Potato Starch<br />
125g Sweet Rice Flour<br />
60g Unsweetened Cocoa Powder<br />
1tsp Baking Soda<br />
1/4tsp Baking Powder<br />
1/4 tsp Salt<br />
200g Sugar<br />
1 Stick Butter (113g) at room temperature<br />
1 Egg<br />
<br />
Filling:<br />
60g Veggie Shortening<br />
60g Room Temperature Butter<br />
480g Confectioners Sugar<br />
1tsp vanilla<br />
<a href="http://4.bp.blogspot.com/-pEeABMQJ0IQ/T5gm31RqqXI/AAAAAAAACHY/NNUmrYZlEYA/s1600/IMG_2269.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-pEeABMQJ0IQ/T5gm31RqqXI/AAAAAAAACHY/NNUmrYZlEYA/s200/IMG_2269.JPG" width="150" /></a><br />
Preheat your oven to 375°.<br />
<br />
Line your baking sheet with parchment paper.<br />
<br />
In a large bowl combine your potato starch, sweet rice flour, cocoa, baking soda, baking powder, salt, and sugar. Mix well to combine. Add in your butter and stir, then add in your egg and stir well until a dough forms.<br />
<a href="http://2.bp.blogspot.com/-pZTzTFt51WQ/T5gm4WNEl6I/AAAAAAAACHg/9EcILYdVgRQ/s1600/IMG_2270.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-pZTzTFt51WQ/T5gm4WNEl6I/AAAAAAAACHg/9EcILYdVgRQ/s200/IMG_2270.JPG" width="150" /></a>Measure out 2tsp of dough for larger cookies and 1tsp of dough for Oreo size cookies. Roll dough pieces into balls and flatten slightly, then place them on your parchment lined baking sheet.<br />
<br />
Bake the small cookies for 8 minutes, the larger cookies for 10 minutes. Remove to a cooling rack and allow them to set fully.<br />
<a href="http://3.bp.blogspot.com/-xi1alzVAScc/T5gm6Tz4o3I/AAAAAAAACH4/tvcWRlQnSFE/s1600/IMG_2273.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-xi1alzVAScc/T5gm6Tz4o3I/AAAAAAAACH4/tvcWRlQnSFE/s200/IMG_2273.JPG" width="150" /></a><br />
Combine ingredients for your filling in the bowl of a stand mixer. Beat until light and fluffy.<br />
<br />
When all your cookies are cool and crispy spoon your icing onto one cookie then sandwich with another. Voila, you have home made Oreos (but don't tell Nabisco I said that!).<br />
<br />
Happy Eating,<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com2tag:blogger.com,1999:blog-6246284880282300669.post-32432962465834557222012-04-29T23:11:00.000-05:002012-04-29T23:11:09.361-05:00Week 17 - Tortilla Chips<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MwkNQIiZQS8/T54NiaM6RnI/AAAAAAAACL0/Oop_ZY1ph6w/s1600/IMG_2236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-MwkNQIiZQS8/T54NiaM6RnI/AAAAAAAACL0/Oop_ZY1ph6w/s320/IMG_2236.JPG" width="320" /></a></div>
<br />
This past week I had a few people over and we had a dip party. We made <a href="http://milletmommy.blogspot.com/2012/02/week-9-pico-de-gallo.html">pico</a>, <a href="http://milletmommy.blogspot.com/2012/03/week-10-chile-con-queso.html">queso</a>, and guacamole. We also decided to make chips! Okay, I got distracted at the party and we made charcoal, I made chips today. Here's the secret Tostitos does not want me to share. This. Recipe. Is. So. Easy! Seriously I am not even giving you amounts. It's that fool proof. As long as you can read a clock. Which I apparently can not do...<br />
<br />
Tortilla Chips 2 Ways<br />
<br />
Oven Method<br />
Buy your favorite corn tortillas or make your own with an instant masa mix following the provided instructions. Preheat oven to 425. Cut the tortillas into triangles or strips. Lay them in one layer on a baking sheet. Lightly brush with olive oil on both sides. Lightly salt (or use cinnamon sugar, yum!). Bake at 425 for 8-10min until golden and crisp.<br />
<br />
Fry Method<br />
Again use your favorite or home made corn tortilla and cut them into the desired shape. Preheat your oil to 375. Carefully put 4 or 5 chips into the oil and fry for about a minute. Place on a paper towel to drain and immediately salt or season as desired.<br />
<br />
What did I tell you? Easy! The strips on the left are the baked chips, the triangles on the right are fried. The fried ones are more like the chips you will get out of the bag but the oven chips are delicious and crispy as well.<br />
<br />
I will never buy a bag of chips again, well that may be a slight exaggeration but I do love them fresh!<br />
<br />
Happy eating,<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-1622044459097729492012-04-25T11:56:00.002-05:002012-04-25T11:56:56.080-05:00Week 16 - Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UxA37pXpSNg/T5gnBSGXeQI/AAAAAAAACJA/bSMQ9FHgZKU/s1600/IMG_2263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-UxA37pXpSNg/T5gnBSGXeQI/AAAAAAAACJA/bSMQ9FHgZKU/s320/IMG_2263.JPG" width="320" /></a></div>
<br />
I have never ever met a person who hates lasagna. Not once. They may not like a certain version of this iconic meal but they always have a version they love. This is mine. Once upon a time I spent all day making the ricotta cheese from scratch and turning pork into Italian sausage. Now I have a toddler. The sausage comes from Sprouts and the goats milk ricotta has been replaced by a mix of cow's milk ricotta and spreadable goat cheese.This meal can very easily be turned vegetarian, in reality it's more like I turned it meat eater.<br />
<br />
You'll need:<br />
30oz Ricotta Cheese<br />
8oz Chavrie Goat Cheese<br />
1/2c Parmesan<br />
1/2c Shredded Mozzarella<br />
3 cloves of garlic minced and turned into paste (mince then sprinkle on 1/4 tsp salt. Let sit for 20min. Using the flat of the blade on a large chefs knife smoosh and scrape the garlic until it turns into a paste.)<br />
2c Fresh chopped spinach
<br />
2 Eggs<br />
1tsp Paprika<br />
1/4 tsp Nutmeg<br />
1 Box Lasagna Noodles or make your own pasta (recipe <a href="http://milletmommy.blogspot.com/2012/03/week-13-pasta.html">here</a>)<br />
1 Jar of your Favorite Pasta sauce<br />
<br />
Preheat oven to 350°. Cook your lasagna according to the box instructions.<br />
<br />
Mix together your cheeses, garlic, spinach, and eggs.<br />
<br />
Grease a glass baking dish and put down a layer of lasagna noodles. Top with 1/4" layer of the cheese mixture. Follow with sauce. Then repeat. I usually only make 2 layers then I save the leftover cheese for ravioli. Top everything with the last of your sauce and sprinkle with cooked Italian sausage if you want. Alternatively take your cheese mixture and spread it down the middle of one noodle, then roll it up and place in a greased glass baking dish. Top all your rolls with sauce and sausage.<br />
<br />
Bake at 350° for 40 minutes and enjoy!<br />
<br />
Happy eating!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-72330509815189622322012-04-15T20:11:00.001-05:002012-04-15T20:11:41.373-05:00Week 15 - Home Baked Ham pt.2So here we are, it's the part of the week where I show you glorious pictures of the beautiful Easter ham. One problem.. I forgot to take pictures.... It was glazed perfectly, golden and delicious, cooked just right. I have no proof for you. You can take my word for it, this ham is tasty. If you aren't into curing the ham yourself then the glaze would work well for any spiral sliced ham.<br />
<br />
What you'll need:<br />
Your Cured Ham<br />
1c Brown Sugar<br />
1c Maple Syrup<br />
1 Tbsp Mustard (I used boring yellow mustard but a spicy or gray mustard would probably work better)<br />
1/2c Apple Juice<br />
<br />
Remove your ham from the brine and pat it dry with paper towels. Allow it to sit out for a couple hours so it comes up to room temperature before baking.<br />
<br />
Preheat your oven to 325°<br />
<br />
Combine your brown sugar, maple syrup, mustard, and apple juice together and spread liberally over your ham. Insert a meat thermometer horizontally into the thickest part of the ham without touching the bone. (The thermometer should run parallel to the bone.)<br />
<br />
Bake until the internal temperature reaches 160° (My 12lb ham took about 3 hours.)<br />
<br />
At this point I removed the skin (I skinned it before baking last year and it was a pain), covered the whole thing with foil, and put it in the fridge. The next day I made a new batch of glaze, poured the glaze over everything again, and baked until the internal temp reached 140°. Then slice and serve...<br />
<br />
with...<br />
<br />
Deviled eggs! Once again, I am the dork who took no pictures. But you can't really have Easter without deviled eggs.<br />
<br />
You'll Need:<br />
1 Dozen Eggs<br />
"Some" Mayonnaise<br />
2 Tbsp Yellow Mustard<br />
1 tsp Dill<br />
1 tsp Paprika<br />
Extra Paprika for Garnish<br />
<br />
To start out you need to boil your eggs properly. You would be surprised to know how many people don't know how to boil an egg. I didn't know how to boil an egg until last year. Here's a fool proof way to boil eggs. place your eggs in one layer into a pot of cold water. The water needs to cover the eggs by an inch or 2. Add in 1/4c of vinegar. Put everything over high heat and bring to a roaring boil. Then cover and turn the heat off. If you have an electric stove move the pot to a cool burner or a trivet. Set a timer for 10 minutes and let that sit. After 10 minutes remove the eggs from the water and place them into a bowl of ice water. Now you have hard boiled eggs!<br />
<br />
Cut your eggs in half and place the whites on a serving tray and the yolks in a mixing bowl. Add mayonnaise to your yolks until they are creamy. (I like lots of mayo in my eggs, about 1/4c. Most people like less. I would add it in a Tbsp at a time until it's the consistency you like. If you are going to pipe the yolk mix in you will need more mayo.) Then add in your mustard, dill, and paprika. If you are spooning the mix in you can mash everything with a fork, if you are piping it in use an electric mixer (stand or hand held) and mix thoroughly.<br />
<br />
At this point you can spoon the mix into the holes of your egg whites or you can transfer everything to a piping bag and use a fancy icing tip to make it pretty. When all your eggs are filled sprinkle a little paprika over the yolks to make everything pretty.<br />
<br />
Enjoy, and try to leave some for the guests!<br />
<br />
Happy eating!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-47665625131723300692012-04-02T22:04:00.003-05:002012-04-15T20:26:57.566-05:00Week 14 - Home Baked Ham Pt.1<div class="separator" style="clear: both; text-align: center;">
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<br />
In my family Easter is a BIG deal. I mean Texas sized, lots of people, party at the house, egg hunts, confetti eggs, eat 3 dozen deviled eggs in an hour big deal. I love it. This is the holiday when my family really shines. You see once upon a time we hosted a couple guys from Zambia that were part of an A Capella choir. So for Easter my mom invited the WHOLE choir over and their host families. At the time that meant about half of our church was over at our house. It was a huge hit of a party (or so I assume because we've had one almost every year since) and the party became a yearly tradition. I was about 4 or 5 at the time so I don't even remember Easter without a party.<br />
<br />
This year the torch has been passed and Easter is going to be hosted by my little family! Last year I tried to make a ham. It turned out okay. I wanted to brine it, but much like corned beef ham without saltpeter is well.... gray. It was a bit like a giant pork chop. It tasted fantastic, the glaze was delicious, it was not "ham". I know that to get the precise hammy flavor of the store bought guys you really need a smoker. We are renters. Smokers are expensive and hard to move. That will have to wait a few years. So this year I went on to Amazon and bought some Prague powder #1/instacure #1 (because it's made for curing meats and is close to saltpeter, which is seemingly only sold as stump remover) and we are trying again. If you want to brine a ham here's how to start.<br />
<br />
You'll need:<br />
15lb RAW Ham (The only place we can find them is Whole Foods. You ask the guy at the "normal" grocer and they will laugh at you. Then call their boss over. He will also laugh and tell you where the precooked hams are.)<br />
4qts Water in a Pot (I did 4qts because I have a 5qt stock pot)<br />
2 c Salt<br />
4 1/2 c Dark Brown Sugar<br />
1 Tbsp Allspice Berries<br />
1 Tbsp Cloves (I was a little sparing on the cloves because the butcher had already put cloves on the ham)<br />
2 tsp Mustard Seeds<br />
2 Broken Cinnamon Sticks<br />
3-4 Crushed Bay Leaves<br />
~2 tsp Prague Powder (It says on the bag 5 tsp/25lb. I took 5 divided by 25 then multiplied by the weight of my ham. I needed 2 1/3 tsp. I would do maths for exact amounts.)<br />
~4lbs Ice<br />
~6qts Extra Water<br />
<br />
In your stock pot combine water, salt, sugar, spices, and Prague powder over high heat. Bring to a boil and stir, stir, stir until everything is dissolved.<br />
<br />
<br />
<br />
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In a big ol' container pour a bunch of ice. We took the container of our ice maker and just poured it all into a Rubbermaid storage box. Then pour in your brine and stir until the ice is melted or until you can't see it melting any more. We still had ice left.<br />
<br />
It's time to put in your ham. After putting it in cover it completely with water, we needed 6 more quarts. Then put it all in the fridge and let it sit for (preferably) 10 days. If you hit a snag and have to start 6 days before don't worry. It should be okay.<br />
<br />
Next week:<a href="http://milletmommy.blogspot.com/2012/04/week-15-home-baked-ham-pt2.html"> Baking the ham and making deviled eggs!</a><br />
<br />
Happy <strike>eating</strike> Easter!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com0tag:blogger.com,1999:blog-6246284880282300669.post-15623461615687148422012-03-24T22:05:00.000-05:002012-08-08T13:19:33.950-05:00Week 13 - Pasta<div class="separator" style="clear: both; text-align: center;">
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Pasta is a staple that everyone loves in some form or fashion. Whether it be penne in a Cajun spiced Alfredo sauce, macaroni and cheese, or good ol' basic spaghetti. It's a natural comfort food. It's also an ingredient the average home cook takes for granted. I know I did. It always seemed like this magic and mystical thing you must buy from a box. Boy was I wrong. Not only is home made pasta fairly easy (I'm sure having some actual pasta equipment would help even more), it is delicious.<br />
<br />
You need to have a stand mixer for this recipe. I would also recommend buying at the very least a pasta roller. I hand rolled everything. It was too thick, although the noodles would have been great in chicken soup!<br />
<br />
You'll Need:<br />
200g Sweet Rice Flour<br />
150ml Rapidly Boiling Water<br />
2 large Eggs<br />
150g Millet Flour<br />
50g Tapioca Flour<br />
1tsp Salt<br />
15ml Olive Oil<br />
<br />
Put a paddle attachment on your stand mixer, if you have one of the fancy scraper ones I think it would work better than the original.<br />
<br />
In the bowl for your mixer measure out your sweet rice flour.<br />
<br />
In a SEPARATE bowl measure out your millet flour, tapioca flour and salt.<br />
<br />
In yet another bowl slightly scramble your eggs.<br />
<br />
Turn your mixer on at it's lowest speed (on the Kitchen Aid that is "stir") then pour your boiling water into your sweet rice flour. let that mix and mix and mix until the bowl is cool to the touch. (this does something to the starch and adds stability, I don't understand all the chemistry but it's called gelatinizing.)<br />
<br />
<a href="http://2.bp.blogspot.com/-X4urlhAemAQ/T26CjGI2reI/AAAAAAAABCc/jdA5Wc589m8/s1600/DSC00803.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://2.bp.blogspot.com/-X4urlhAemAQ/T26CjGI2reI/AAAAAAAABCc/jdA5Wc589m8/s200/DSC00803.JPG" width="200" /></a>Slowly add in your egg in three parts, wait for the eggs to fully incorporate before adding more.<br />
<br />
In three parts add in your flour mixture.<br />
<br />
Once completely incorporated add your olive oil. It should come together into a nice dough that will lift with your paddle.<br />
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Split your dough into four even pieces. Cover the three pieces your are not rolling out with a clean damp kitchen towel. Because there is no gluten in this dough there is no need to let it rest, so get rolling. If you are rolling by hand have parchment and extra sweet rice flour handy. You will get an arm work out. If you are using a pasta machine then follow the instructions provided until I can get my pasta attachment and play with it. Then I can give better instructions.<br />
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All that's left is cutting the pasta into the desired shapes. We made noodles and mezza luna ravioli. The cooking time is going to vary greatly depending on your pasta shape. Just make sure to salt your cooking water like the ocean.<br />
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Ravioli Filling: (All approximate)<br />
15oz Ricotta Cheese<br />
4oz Chavrie Goat Cheese<br />
1/4c Parmesan<br />
1/2c Shredded Mozzarella<br />
1 clove of garlic minced and turned into paste (mince then sprinkle on 1/4 tsp salt. Let sit for 20min. Using the flat of the blade on a large chefs knife smoosh and scrape the garlic until it turns into a paste.)<br />
1/2c Fresh chopped spinach<br />
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Use an egg wash to seal your ravioli. Make sure to press out all air bubbles or the pasta will burst and you will have very cheesy water.<br />
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Happy eating!<br />
ToriAnonymoushttp://www.blogger.com/profile/17112168027311428496noreply@blogger.com1