Gluten Free Quinoa fried rice

• Hi all. I ran across this recipe the other day on the web somewhere and decided to share it with you. I can't remember where I found it or would give credit where its due....sorry! After visiting the "First Watch" in out area a few weeks ago at which my husband tried one of their quinoa dishes, which he absolutely loved, I thought I might like to surprise him with this dish.
• It was a slam dunk hit!!! The best of both worlds...The Chinese flare which we love, but also the goodness of the veggies and protein from the quinoa.
• If you have never tried quinoa before, or if its one of your favorites, then this recipe is a must try, as it will not disappoint.
• Drop me a line and give me your feedback. Until next post....Enjoy.
• Sharon
• Quinoa fried rice...
• Ingredients:
• 1 tbsp olive oil (divided)
• 2 eggs, scrambled
• 2 minced cloves garlic 
• 1 small onion (diced)
• 8 Oz mushrooms (chopped)
• 10 ox frozen broccoli, or 1 head fresh broccoli (chopped) 
• 1 small zucchini (chopped)
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup carrots (grated)
• 3 cups cooked quinoa
• 1 tbsp ginger (grated)
• 3 tbsp soy sauce 
  

  

  Soy Vay

  Tip: Add an Asian twist to your favorite dish with Soy Vay ® Sauces!

  See more

  
  
• 2 green onions (chopped)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add garlic, ginger, and onion and cook for a few minutes until tender.
2. Add mushrooms, broccoli, carrots, and zucchini. Cook for a few more minutes until veggies are tender, stirring often.
3. Add corn, peas, and quinoa. Cook a few more minutes, mixing to distribute heat, until everything is completely heated.
4. Add soy sauce and stir to combine. Then add green onions and eggs, and mix until combined.
5. Serve and garnish with additional green onions, and sour cream.

Gluten Free Chicken & Dumpling soup...

I woke up today to the rain after several sunny days in a row. It seems like the weather lately is about as predictable as the visual migraines I have been having. The past few weeks I have probably consumed more wheat than my body can tolerate on any given year, let alone day. Yet with all that has been going on in the family the past few months it has been virtually impossible to maintain a strictly gluten free diet unless I want to eat "rabbit food" as my mother in law calls it, for every meal....Today I have great hopes of getting back on track.

 

Searching the web for something that is quick and can last a few days with all the commotion going on in my life at the moment, I came across this delicious looking recipe, one almost identical to one I have made before with the exception of the thyme, or the dumplings.

 

So as usual I am off to the store in a few to pick up a already roasted chicken to make the process quicker and easier. I hope you will give it a try and drop me a line as to how yours turned out.

 

As always...Enjoy.

Sharon

 

 

 

Ingredients:

 

1 T vegetable oil

1 carrot, chopped

2 stalks celery, chopped

1 onion, chopped

2 cloves garlic, chopped

32 ounces gluten free chicken broth

2 cups cooked and shredded chicken ( I buy a pre-roasted chicken )

2 tablespoons gluten free corn starch

2 tablespoons water

1/2 teaspoon salt, plus additional to taste

ground pepper, to taste

3/4 cup gluten free flour mix ( I used Trader Joe's flour mix )

1/2 teaspoon gluten free baking powder

3 tablespoons vegetable shortening ( I used Spectrum )

1  large egg

1/3 cup unsweetened Almond milk

2 teaspoons fresh thyme

1. In a large pot, heat the oil over medium-high heat. Add the carrot, celery, onion and garlic. Cook until vegetables begin to soften.
2. Add chicken broth and shredded chicken. Lower heat, bring to a simmer and cook for 25 minutes. In a small bowl, combine the corn starch and water, mix until smooth. Add to the pot, stir well. Season with salt and pepper, to taste.
3. In a medium bowl, combine the gluten free baking mix, ( I used Trader Joe's gluten free flour mix ) ½ teaspoon salt and baking powder. Cut the shortening in until the mixture looks like coarse crumbs. Add egg, almond milk and thyme, stir until combined. Drop by tablespoons into the simmering liquid. Cover with a lid, steam for 10 minutes.
4. Remove from heat and allow to cool 5 minutes before serving.

Gluten Free meatloaf....

The sun is shining, the birds are chirping and I'm in the best mood I have been in for weeks. Seems like spring has sprung and there is a lightness in the air.

Sunday is family day here, and everyone was coming for dinner. I had no idea what I was going to make for the main course.. Gluten free cupcakes and brownies were a given, as my family has really adjusted to these treats and actually look forward to them now,  but the main course was my dilemma. I needed something that would stretch, not cost a arm and a leg, that was  going to be delicious enough for family, and still gluten free for myself.

As I was checking one of my customers through my register while  at work, she mentioned she was making meatloaf for dinner that night, and the light bulb went off in my head! I haven't made meatloaf in quite some time and the sound of it actually made my mouth water.

Now how was I going to make it safe for myself and delicious enough for my family to enjoy? I remembered a few years back...yes, I can actually remember that far back....I'm not totally comatose yet, and I recalled seeing several recipes on the web that used oats in the recipe instead of bread crumbs, so my search began.

The following recipe is one I found and used, with a little tweaking on my part. My family really enjoyed the dish and would have never have known there were oats in it if I hadn't shared the recipe when asked. I hope you will enjoy it as much as we did. The recipe makes two 1 1/2 pound meatloaves. If you are serving less then by all means cut the recipe in half. Better yet make the full recipe and pop the second meatloaf in the freezer to bake in the future...

Gluten Free meatloaf:     

3 pounds lean ground beef
3/4 cup diced green pepper
2 stalks celery, diced
1 small onion, diced
1 1/2 cups uncooked gluten free quick oats ( I used Bob's Red Mill gluten free oats)
3/4 cup grated Parmesan cheese
3 large eggs
1 1/2 cup ketchup
Salt & Pepper to taste

In a large bowl mix all ingredients by hand until the green pepper, celery and onion are evenly distributed. Shape into 2 separate 1 1/2 pound meat loaves and place evenly spaced apart in a lightly sprayed 13x9 inch baker.
Bake in a 350 degree oven, covered with foil for approximately 60 minutes. Uncover and bake for 10 minutes more until lightly browned. This was great served with mashed potatoes and green beans as side dishes.

Enjoy!



 

Gluten Free flours...

Today I wanted to share a gluten free comparison flour chart with you. When you are  mixing your own flour blends together for gluten free recipes, this is a handy tool to have. It helps you decide which flours will work best for your own personal diet needs. The chart basically tells you which flours are the "healthiest' to use based on carb count, fiber, proteins, and calories. The flours highlighted in RED are NOT gluten free but are on the chart only to give you a example of their properties in comparison to the gluten free flours....

Although the top flours on the chart would indeed be the healthiest to use, we must be logical  in  the knowledge that when baking gluten free no single flour will work  as well alone as it does when mixed with other flours and starches.

I personally love using oat flour. It has a mild, sweet taste that I am use to. I also like to use Millet, as it is easily digestible and contains fiber, which can be missing in many baked goods. It gives the finished product  a somewhat nutty taste. However, use this flour sparingly because it can be overbearing and some people won't like the taste of your baked goods as well. Sorghum is also one that you will sometimes find in my mixes. Although it is not as easily digested, it does add structure and a nice taste to baked goods. Rice flour is always in my pantry as well. I avoid bean flours, as they and I just do not agree with one another. I have not had as good of luck with coconut flour, but love to use coconut oil in place of the oil and shortening in my recipes. Its loaded with fiber, healthy,  and gives baked goods a great taste. ( you can order coconut oil to the right of this site)

 Don't forget your starches....Although they do carry their weight in carbs and calories they also add texture, browning power, and lightness to your desserts. I personally like using arrowroot powder, tapioca starch , and potato starch  in  my baked goods. Arrowroot basically has no flavor so it doesn't take away from the finished products taste. Tapioca helps your baked goods brown nicely, and a blend of all three in my mixes really gives my desserts the taste and texture they need.

 I hope the chart helps.  So mix away, and Good luck! Also drop me a line and tell me what  flours you use in your favorite mix, and why you believe it works for you...

Sharon

 

Goat cheese stuffed tomatoes...

Tomato's, tomato's, tomato's....No mater how you slice it they are one of my favorite fruits...Yes I said fruit! I love anything with tomatoes in it, on it, or cooked in them... Pizza, pasta, and fresh from the garden with some salt and pepper. I am so excited that Spring is only weeks away and I can't wait to start my raised veggie garden this year after recently moving back to my home state.

 

I thought I would jump ahead a little to Spring and share a great light and refreshing recipe with you all. Anything to hopefully take your mind off this cold weather...That's what friends are for ya know :-)

 

Anyway here is the recipe which you can use even now as there are some pretty of good tasting tomato's in the stores right now. I hope you will give it a try and drop a line and tell me what you think.

 

Until next post....

Sharon

 

 

 

 

 Goat cheese stuffed tomato's:

 

8-10 small vine-ripened tomato, even Roma's will do...

½ cup goat cheese

5-8 fresh basil leaves, minced

½ teaspoon extra virgin olive oil (plus a little to garnish)

Salt and pepper to taste

Instructions

 

Hollow out the tomatoes by cutting carefully into the top to remove the top and stem. Use a spoon to remove the seeds. The remaining hollowed out tomato will look similar to a tulip.

Mix the goat cheese, basil, olive oil, salt and pepper.

Stuff the goat cheese mixture into the tomatoes.

Serve on a plate and garnish with a little olive oil and strips of fresh basil.

* If using Roma tomatoes take a small slice off bottoms so they will stand upright on the plate...

 

Gluten free cookbook...

Hi all. Well I have had the past few days off from work as we are having some issues with our washing machine that seriously needed to be taken care of. It sounded like a helicopter taking off when it was on the spin cycle, and spitting black stuff onto my floor....I sometimes feel that life is out to get me, along with the washing machine!

A few days ago I posted that I was going to try agar agar in my bread recipe and let you know how it turned out. I have only made one loaf so far and I had actually tried a new flour mixture at the same time, so I honestly can't give a reasonable opinion. I will say however that I did keep the finished loaf and its in my freezer, so I guess it wasn't all that bad!!!

For the past month I have been feeling out of sorts with a irritated stomach most of the time, and when searching the web on gums and their affects I  found out that I had  many of the symptoms that others who can't consume xanthan gum have had...Seems not only was it affecting my gut, but also the lining of my nose and its membranes. Since I have been careful not to consume products the past few days with any xanthan gum in them my symptoms seem to be clearing up. I will keep you further posted on this matter when I have been off  it for a longer period of time...

Also I have been doing some intense research on the web about using a gum replacement along with the agar agar, or on its own, and have ordered another product that I am hoping will help solve my dilemma. I will also keep you posted on this venture.

Tomorrow it will be back to work as usual :-( , and after being retired once, I am definitely looking forward to that day soon again. Its hard working on new recipes and flour mixtures when I am so tired after a day of work...All I want to do is prop my feet up and try and relax. Maybe someday I will finally be able to complete the cookbook I started over a year ago....

Well that's all for today. Hopefully my "surprise" gum replacement will arrive this week and I can post some hopeful results for you all soon.

Until then have a great gluten free week.
Sharon

 

Agar Agar Powder

Today is my day off and naturally instead of sleeping in I woke up at 5:30 AM....So far I have cleaned, made cookies, and taken a cat nap with my cat Angel.. LOL All joking aside it has been a prosperous day so far I believe.

 Lately I have been contemplating about some of the gluten free flours and products I have been using. I have been doing some extensive  research about the binding ingredients used in gluten free baking such as Xanthan gum, and the other gums.

I know you need some sort of binding as there is definitely NO gluten's in the flours I use so I started researching some alternatives to use,  as it seems the gums seem to be giving me some issues as of late.

I came upon a article online that states you can use a product called Agar Agar  Powder in place of these gums, and therefore I have ordered a jar and hopefully plan to give it a try in my recipes in the very near future. As soon as I have some results I will post them.

In the mean time I am still "mixing it up"  with several flour combinations trying to find the best flour blends for different baked goods. I hope your gluten free living is going well and I'll be back online soon with more fun recipes...

Until then if you have any suggestions or recipes you would like to share drop me a line in the contact form.

Sharon

 

QUICK Homemade Vanilla Pudding ...

Hi all. As you all know by now I am a BIG chocolate fan :.) Lately I have been fighting off a cold and the other night I was in the mood for something warm, creamy, and of all things....VANILLA! Go figure. I racked my brain, searched through my cupboards, thought about driving to the store but didn't have the energy,  all to no avail...

 

Then I started reminiscing about being a child and how my mom always made something special for us when we weren't feeling well. Then it hit me...I remember how she use to make vanilla pudding on the stove from scratch and the sweet aroma that use to fill the kitchen as it cooked on the stove. So even though I wasn't feeling well I searched my pile of recipes until I came upon a old family favorite.

 

The great thing about this recipe is even though it takes a few minutes to make  it is not loaded with preservatives and all that added gook of store bought varieties...and I can eat it while its still warm and soothing.

 

So here is the quick, simple recipe, and I hope you enjoy it as much as I did....YUM!!!

 

Quick Homemade Vanilla Pudding:

 

Ingredients:

 

2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Directions:

 

In medium saucepan over medium heat, heat milk until bubbles form at edges.

In a small bowl combine the sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter.

Pour into serving dishes, cover with plastic wrap laid across top of pudding so a film does not form. Chill before serving or eat while warm, either way it's delicious.

 

Have a great gluten free day!

Sharon

Fresh Farm Berry Mix

  I just joined a new site with great products....Hope you will stop by and visit  :-)
Farm Fresh Berry Mix This is just one of the many items available for your home.

Sharon

Eggplant pizza bites...

Hi all. Its been  hectic around here and I have been eating mostly junk all week because I have been to tired to cook...I remembered my daughter giving me a recipe for zucchini pizza and remembered that eggplant works just as well, so here is a recipe trying the later of the two. If you are on the Mediterranean diet, this will work well for you also...Its a quick fix. Just toss together a light salad and bon appetite...

 

 

Ingredients:

 

1 large eggplant, sliced, about 12 slices

1 T extra virgin Olive Oil

1 C pizza sauce

12 slices fresh mozzarella, or use shredded to make same equivalent amount in weight

1 large red tomato, diced up

1 C fresh spinach


1 T Parmesan cheese

Instructions:

 

Preheat the oven to 425 F.

 

In a greasy baking sheet, place the eggplant slices and drizzle on the top with olive oil.

 

Bake them for about 15 minutes or until tender.

 

Remove from the oven and spread tomato sauce over each eggplant slice.

 

Then add mozzarella, spinach, diced tomato and Parmesan to the top of each eggplant slice.

 

Bring the eggplants to the oven again and broil them for about 3-5 minutes or until gold and brown.

 

 

As always enjoy, & have a great gluten free week....

Sharon

Butternut Squash & Apple Soup

Tis the season for soup, as Mother Nature changes into Fall....I personally love soups of all kinds on a cool fall or winter day,.....Yuck, did I just use that dreaded word???

Chunky soups, bean soups, my mothers hearty homemade vegetable soup, and yes, creamy, stick to your ribs soups like the one I am about to share.

The ingredients are simple, and butternut squash is abundant on the groceries shelves at this time of year. So get out those kitchen utensils and your soup pot and lets get a cooking....

Ingredients:

1 C  yellow  onion, chopped 

3/4 C chopped  celery rib

3/4 C chopped carrot

2 Tbsp butter

1 butternut squash, peeled and chopped, seeds discarded 

1 tart green apple, peeled, cored and chopped, Granny Smith works well here

 (squash and apple ratio should be 3:1)

3 cups gluten free chicken broth, or gluten free vegetable broth 

1 cup water

After cooking you will need a few pinches of nutmeg, cinnamon, cayenne, salt and pepper..

 

Directions:

 Heat a large pot on medium-high heat. Melt the butter in the pot until it foams up and recede. Add the onion, carrot, and celery and saute for 5 minutes. If the vegetables begin to brown lower the heat.

 Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or until the squash and carrots have softened.

Now work in batches and puree the soup in a standing blender.

Finally add pinches of nutmeg, cinnamon, and cayenne, then add salt and pepper to taste. 

This is really a quick soup to make and the taste is out of this world. Add a quick side salad and you have a great Fall lunch.

Hope you enjoy...
Sharon