Proper Good Meals

 

Good morning, everyone. I'm up much earlier than I usually am but I have a huge list of things to do today and wanted to share with you all first. I have added a new company to my site and its one I really think you will like.

I know that since the weather is becoming nicer, the trees and flowers are all in bloom in our area, and the lazy days of summer are upon us, I really want to take advantage of my free time. It’s not often that I can enjoy the nice weather, and this year I really want to take the summer and kick back and really, really relax. 

Although I love cooking and baking as you all know by now, I also like to have days that I can just go to the beach, lounge in a lounge chair, and just enjoy the sounds of nature. That’s where Proper Good comes in...

Their products are quick, easy, and soooooo delicious. I know that after a long day at the beach and we are starting to wind down I will have a meal that is quick, tasty, and healthy to prepare upon arriving home. It really couldn't be much easier that that!

So, I hope you will check out their site, order a few items to have on hand when you want or need something that is quick, tasty, n good for you. Drop me a line and let me know what you think of their products, or just to say hello.

Till next time.... Enjoy the day, and be blessed!

Sharon

Birch Benders Keto pancake mix...

 

Hi everyone. Another day has gone by and things are finally starting to settle down around here. I don't know about you, but I am so glad winter is over and spring is finally here. My husband and I actually took the day yesterday for ourselves and went to a local lake and sat on our lounge chairs for a few hours and soaked up the sun. It was much needed.

 Today I sat in my hanging chair on our front porch and surfed the internet for recipes to try in addition to my notebook of ideas I already have. I am always open for new ideas so if you might have a recipe you would like to share, please drop me a text, I'd love to hear from you, and I'll be sure to give you the credit. Even better yet, follow me and get all my new posts and reviews sent to you!

 In the meantime, I want to share with you my honest opinion of a mix my husband and I recently tried. I’ll be honest and say that to date I have not found a low carb bread that agrees with my stomach issues and I have really missed that soft fluffy texture of breads and such. On a whim while shopping I came across Birch Benders Keto pancake mix and although I didn't totally feel comfortable with the price, I was desperate for that soft, warm, "mouth feel".

 I want to tell you that I was not disappointed. They were so simple to make! The rise is what you would expect from a "regular" pancake and they browned to perfection. Wow! With some keto sugar free syrup, it was basically the best breakfast I have had since going keto. 

 Ok, so a few of the ingredients in the list I have never used before, but I am telling you these are a must try! We enjoyed them so much I just placed an order from Amazon of a 3 pack and they arrived today. Not only did I save $$$ by ordering from their site [ you can order from there to the right of the blog] but I am going to have one great breakfast in the morning.

 Give them a try. You will not be disappointed, I assure you. In the meantime, I am working on my own keto, gluten free pancake mix that I will be hopefully sharing with you soon.

Until next post, Have a Blessed Day!

Sharon

 

Gluten Free, Keto n Me....

Alright, I know it’s been a while since I have posted and I am sorry for that. There has been so much going on in our family lately that it seems I haven't even had enough time to tie my shoes. There has been a surgery in the family. Covid has struck. The flu hit several of my grandkids, the list goes on and on, but I won't bore you with all the details.

With all of this going on my husband and I have come to the conclusion that life is just too important to be ignored and neglected! He being a diabetic, I being allergic to wheat, and both of us have gained weight as we have gotten older, so we have decided to step it up and do something about it.

Thus enters KETO! Ok, I am not talking about gorging ourselves with tons of red meat and the such. Nor are we aiming for what you call ketosis...But the sweets and breads we incorporate into our diet are now keto in order to lower the carbs n sugars for both our sakes.  I am also talking about incorporating more fruits and veggies into our diet along with leaner meats such as chicken and fish and an occasional steak.

His glucose levels are more normal now, and surprisingly enough we have both already lost weight. Yes, it’s totally different than what we were use to eating. I’m a sugar addict! Yes, sorry to admit that, it’s my go to when stressed, which the past few years has had a hold on me. I love my sweets. My husband has always been a snacker. Chips, nuts, ice cream....

I was so pleasantly surprised that after a few weeks of not eating any cake, chocolate, cookies and the like that I actually enjoyed a piece of keto chocolate brownie!!!!! Yes the texture may be somewhat different than what Im use to, but Oh GLORY, GLORY!!! I find I actually enjoy the Atkins keto peanut M&M's more than regular ones now. And raw sliced carrots with just a few Tablespoons of low sodium (kidney disease, remember) ranch dressing is my favorite snack of all time. Who knew???

So, in the future I hope you will not only continue to look forward to my gluten free recipes, but enjoy that they will also be keto and low carb to help keep those extra pounds off! So, until next time, I hope you have a Blessed Easter and enjoy your family and loved ones.

Sharon

 

 

 

                               

                                               

       Sweet Potato & Red Lentil Soup

                                           

 

So, I know Punxsutawney Phil here in Pa saw his shadow again this year, and although Spring is really coming soon, I still hate the 30-degree weather we have been having here this week. So out comes the pot for some warm inviting soup!!! I hope you enjoy this recipe as much as we do.

 

Prep: 10 mins, Cook: 25mins

2 tbsp olive oil

1 small onion, peeled and chopped

1 medium sweet potato, peeled and chopped

3 carrots, peeled and roughly chopped

3 sticks of celery, trimmed and roughly chopped

50 grams dry red lentils

4 cups vegetable stock

 

Instructions

1. Add the oil to a preheated pan over a medium heat, add the onion and sauté for 10 minutes without browning.

2. Add the sweet potato, carrot, celery and lentils and coat in the oil.

3. Toss so they are well coated and cook for 2-3 minutes, stirring occasionally.

4. Add the stock and season with salt and pepper to taste.

5. Cook for 25 minutes or until the lentils are soft and the sweet potato is tender.

6. Puree until everything is smooth. Reheat if need be and serve.

This is a hearty filling soup and warms you right up. Serve with some toasted bread or bread cubes with a side salad. Yum.

 As always, until next time, ENJOY!

 

 

Orange Julius

 Have you ever been to the mall in the past and just had to stop at the Orange Julius for one of their orange delights? It’s been years since I have seen one, so I don't know if they still exist in the area, or at all anymore. Yet I do remember they were one of my favorite confections on those long-ago trips. I’d skip the pizza, candy shops, even the pretzel stands for one of those smooth, creamy confections!

I found a recipe awhile back and it has become buried in amongst my recipe collection and I am just now re-finding it. I’m always in the mood for something sweet, and even though  oranges are among one of the fruits I usually avoid with my kidney disease, I can easily adjust my daily meals for this occasional treat!

Since it’s been years since I have had a "Original" orange Julius, this is as close to the taste that I can remember. Its smooth, creamy, sweet, but not too sweet and has all the bells and whistles of what I can remember from the original.

Its east, quick and delicious. I hope you will give it a try n drop me a comment of your thoughts n opinions. I love hearing from my readers and answering any questions that you might have.

Enjoy, and have a Blessed day!

Sharon

 

                                                                  ORANGE JULIUS

1- 6 oz can frozen orange juice

1 cup whole milk

1 cup cold water

12 ice cubes

1/4 cup granulated sugar 

1/4 cup Splenda

* Or just use 1/2 cup granulated, but will definitely add more calories!

1/2 teas vanilla

Combine all ingredients except the ice cubes in a blender until smooth. Gradually add ice cubes a few at a time until all are added. Serve immediately in chilled glasses, makes 4 servings.

 

Lemon Herb Chicken

 

Hi all! Well, the holidays are behind us, and if you are like me I am sure you are now tired of all the ham and turkey you have eaten. Don't get me wrong, I love both, but after days and days of leftovers I am definitely in the mood for something different!

I have been drinking more water, could say it’s my only new year’s resolution so far, but I have been adding lemon to add a little flavor. It seems that just one little change has really upped my consumption, who knew!!! I have never been much of a water drinker but adding the lemon has really helped. Funny that the recipe I am about to share also contains lemon as one of its ingredients, LOL.

I know you have been waiting patiently for a new post so I'll quit the chatter and get on with.... I hope you enjoy.

 

                                                    Roasted Lemon Herb Chicken

 Calories 405, Carbs 3.6 g, Fat 29.2 g, Protein 32.2g, Cholesterol 128 mg

 

Ingredients:

2 teaspoons Italian seasoning

1/2 teas ground black pepper

1/2 teaspoon seasoning salt

1 whole chicken, 3 lb.

1/2 teaspoon dry mustard powder

2 whole lemons

1 teas garlic powder

2 Table olive oil

Directions:

1. Preheat oven to 350 degrees F

2. Combine the seasonings, salt, mustard powder, garlic powder and black pepper; set aside. Rince the chicken thoroughly, and remove the giblets from the inside of the chicken. Place the chicken in a 9 x 13 baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.

3. Squeeze the juice of the two lemons into a small bowl, and mix with the olive oil.  Brush mixture over the chicken reserving some to use during the baking time...

3. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times throughout with the remaining oil mixture.

Serve with cooked rice, and a salad. Enjoy!

This recipe is fairly quick and easy. Buying pre-made salad from the super market can really cut the preparation time down, however I prefer to make mine fresh. Making a large batch of rice ahead of time and freezing in batches also helps to make this a quick, delicious meal.

As always, I hope you enjoy. If you make this recipe, drop me a line in the comments section and share your experiences. I love hearing from you! Till next time...Enjoy!

 

 

 

Getting back on the Gluten Free track!

Have you ever wanted to just give up on baking GF. Throw in the towel and just say, NO MORE? I have. Actually, I did for several years. A gluten free lifestyle can be time consuming trying recipes, trying new flours, only to fail more oft than not. You end up throwing the end results in the garbage, ready to hang up the apron more than once, believe me I know, because I have been there more than once or twice.    Like today.... I made a loaf of bread which I thought would finally be perfection. Believe me it was not. It looked beautiful on the outside, beautifully browned, had the most delicious aroma. I had my butter n knife ready folks!

Well needless to say it will be going in the trash. Am I going to give up a second time???? That would be one big "NEGATORY"," as my youngest daughter would say. Remembering back to all the negative symptoms I had several years ago when I suddenly decided to toss aside my GF lifestyle, and the time it has taken me to get back on track, I am determined to stay in the race this time.

I do not post anything on my blog that I have not personally tried or created. Yes, there will be disappointment’s, an occasional catastrophe along the way, but believe me your health is worth staying strong and staying in the race. 

Some of the recipes on my blog when I first started it might be simple, maybe not chef worthy, but they work. They were a starting point and have helped me get toward where I want to be. 

I will be adjusting the measurements to this new bread recipe n giving it another try tomorrow. I wish I had taken a picture of it because although it didn’t meet up to my expectations it did look beautiful. 

I am also still getting use to a new gas oven when I have used electric for the past 18 years or so, so it is a challenge. I keep hitting the convection oven button instead of the oven button. Oh yeah, adjusting the flames on the burners is something I now need to master as well.... 

Yesterday I tried a new GF flour blend and made a pumpkin bread. Although the taste was definitely out of this world, I need to work a little more on the texture with my flour blend over the next few days before I post both the flour mixture and recipe for it also.  

It is the season for allergies! The goldenrod is in full bloom here in Pa and so I have been not only a little sneezy but I find trying to measure flour at this time has been somewhat of an obstacle to say the least. :<) I appreciate your patience and hope you will check back soon for the new revised recipes. So, until next post, have a great Gluten free day! 

Sharon

  

Gluten Free Chocolate Chip Cookies

Finally! Wow these past four weeks have been a whirlwind of disappointments. As you well know my stove went on the blink and kept throwing the electric breaker. After a few hundred dollars to have the breaker switched out only a few hours later the new breaker blew again.

Being the spend thrift that I try to be, we opted to have the electric line to the stove removed and a gas line put in. Since we have a gas furnace this wasn’t a hard process, but once again it cost $$$$$$$  Once completed, we were off to the nearest big chain hardware store to pick out a new gas range. We found one we really liked, made the purchase, only then to find it was a full three weeks for the delivery.

Biting my tongue, I accepted the time frame and pouted the whole way home. Delivery day finally arrived and we had everything in place, our cat Carmella placed in a room where she wouldn't bother the delivery people, and was all set!

As I stood on our porch watching the delivery person unloading and unwrapping the box in which it came, I had visions of brownies, coffee cakes, cookies all tossing about in my head. I felt like a child on Christmas morning.

My husband and the second delivery person were inside hooking up the gas hose connection to the main line and I was so excited I could barely contain my excitement...then it happened...as the box fell away, I noticed the whole back frame of the stove was damaged. My heart sank!

My husband called the company to tell them the damaged stove needed replaced only to find out we wouldn't be getting a replacement shipped for another three weeks. Enough is enough...Well after sleeping on it for a night I decided to go looking for a stove at some different appliance stores locally and found an even better stove, and it was actually delivered the next day. Hence, I am sharing my delicious chocolate cookie recipe and my mock gluten free flour mix it was made with.

It was a glorious feeling to be able to cook and bake on a stove after four full weeks of being without. So, I hope you give this recipe a try and enjoy it as much as my husband and I did after our never-ending journey of being without a stove. Drop me a line and tell me know how you liked the recipe. 

Till then,

Sharon

 

"MOCK" Jules all- purpose flour blend (all ingredients can be purchased from Amazon to the right of this post)

116 grams MODIFIED tapioca starch (not the same as regular tapioca starch)

192 grams potato STARCH

64 grams cornstarch

160 grams Very Fine white rice flour

62 grams corn FLOUR

4 teas xanthan gum

1 cup weighs 135 grams

 

GF Chocolate Chip Cookies:

Ingredients:

2 large eggs

1 teas baking soda

1/2 teas salt

96 grams brown sugar (1/2 cup)

100 grams white granulated sugar (1/2 cup)

1 cup mini chocolate chips

1 cup mini vanilla chocolate chips

1/2 cup chopped walnuts

1 teas vanilla extract

1/2 cup unsalted butter, room tempt

210 grams MOCK Jules flour (recipe above)

 

Set oven to 350 degrees Combine the gluten free flour mix, baking soda and salt all in a small bowl and set aside.

Next cream the butter, brown sugar, and white sugar together on low speed of an electric mixer. Mixing on low, add the eggs, one at a time, and vanilla to the mix until all is smooth. Mix on low and slowly add the flour mixture until a soft dough forms. Then add the chips and chopped walnuts until just combined. Chill dough for about 30 minutes, placing bowl back in refrigerator between filling the cookie sheets to keep chilled. Chilling helps to keep the cookies from spreading too much when baking.

I used a cookie scoop to make about golf size balls of dough placing them on a parchment lined cookie sheet, about 6 per sheet depending on the size of your cookie sheets. Bake at 350 for about 10 to 14 minutes depending on the size of your cookies. I like a darker cookie so I baked mine for 14 minutes. However, your oven, and size of cookie dough balls might differ from mine, so check at 10 minutes and every minute after till you reach your desired darkness. Then bake your next batches with that set time.

Once they are done baking let them set on the trays on a rack for a few minutes to firm up before transferring them to a cookie rack to finish cooling, otherwise they might crack or fall apart.  They are softer in the center with a slightly crisper edge, which make them great dunking cookies.

I hope you enjoy the recipe. I will be posting again soon, so until then, ENJOY your Wheat Free Living!

 

  

Gluten free gums...

 

Today we will be discussing gluten free gums in baking. Gluten is the one main thing lacking in all gluten free flours. Yes, I know, real bummer, right? Life just isn't easy sometimes. Most all gluten free storebought mixes already contain gums in their ingredients list, mostly, if not all list xanthan gum in the ingredient list, so you are pretty much limited on your choice of the two. Xanthan gum or guar gum.

These premade mixes usually work best in baked goods such as cookies and muffins, however they limit you in choosing to use one gum over the other because they are already in the pre made mixes. Therefore, if you make your own GF home blended mixes you can save yourself a few $$$ and choose which gum you would prefer to use. The two basic gums I'm going to discuss today are xanthan gum and guar gum.

 I prefer to blend my own homemade mixes "WITHOUT" any added gums, then I can add the amount I need according to whatever recipe I am making, Ex: Cookies, cakes, etc. You will find Xanthan gum in many products that you consume already on a daily basis. It’s in most salad dressings, ice cream, and even yogurts. It’s also used in many cosmetic products like lotions and shampoos.  

First you might want to consider the cost of both. Guar gum costs nearly half as much as xanthan gum.  Guar gum is made by grinding a bean like seed from the guar plant into a fine fibrous powder. Some people find that guar gum can cause digestive problems even when used in small amounts and be unable to digest baked goods that use guar gum, therefore xanthan gum might be a better choice. If too much guar gum is used it can cause dense, stringy texture to your baked goods.

Xanthan gum is probably the most commonly used gluten substitute of the two in gluten free baking. It is made by fermenting sugars (glucose, sucrose, or lactose) with a microbial called Xanthomonas campestris. Sometimes corn sugar. It should be used sparingly. Too much can cause results that can be dense, gummy and sometimes slimy.

Since I mix my own gluten free flour blends, I prefer to add the gums to my recipe as needed instead of mixing it into the blends, that way I can be more precise in using the right amount for the particular recipe I might be making.

When using Xanthan Gum follow this chart:

To make:

Cookies: 1/4 teas per each cup of gluten free flour

Cakes & Pancakes:  1/2 teas per each cup of gluten free flour

Muffins & Quick breads:  3/4 teas per each cup of gluten free flour

Breads: 1 to 1 1/2 teaspoons per each cup of gluten free flour

Pizza dough: 2 teas per each cup of gluten free flour

EX:  If your recipe calls for 2 cups of flour for a cookie recipe you would add just ½ teas of xanthan gum to the flour in the recipe.

 

To use Guar gum: 

Cookies; 1/4 to ½ teas per cup of gluten free flour

Cakes and pancakes:  ¾ teas per cup of gluten free flour

Muffins & quick breads:  1 teas per cup of gluten free flour

Breads: 1 1/2 to 2 teaspoons per cup of gluten free flour

Pizza dough: 1 Table per cup of gluten free flour

EX:  If your recipe calls for 2 cups of flour for a cookie recipe you would add just ½ to 1 teas guar gum to the flour in the recipe.

 

 

I personally have been using xanthan gum for years just because that is what I have always had on hand so I personally cannot tell you how guar gum will work on any of the recipes I post. It’s a personal preference.

There are other alternatives such as flaxseed and ground chia seed. They will not give you the same mouth feel in your baked goods so therefore I do not personally use them, unless specifically called for in bread recipes. They will however reduce the crumbliness that your baked goods would have without adding anything. Also, because these need to be added to water before using, most recipe might require a tweaking of the liquids in the recipe. Kind of like adding 5 eggs to a recipe when it only calls for 3. 

I have surfed the web over the years and found countless "MOCK" flour mixes. Some I have used; some I haven’t gotten to yet, but I will be sharing a few with you soon. I’m still waiting on my stove to be delivered. September 1st can't come soon enough!!! I am having a surprise birthday party for my grandson who will be turning 18 this year on the 13th of September and I need to get baking. 

I hope this helps answer most of your questions about gums to add structure to your baked goods. I look forward to finally being able to try four of the "MOCK" gluten free flour mixes I have mixed and sitting on my shelf ready to make brownies and compare the results of each with you very soon.

Until next post,

Sharon

 

 

GF Dilemma

 

Hi everyone. As per my last post you are all aware I am having a stove/oven dilemma. It seems that the circuit breaker to our stove kept breaking. So....after $53 for a new breaker, which by the way cost only $13 last year, plus a $100 electrician service fee, the stove was okay for about four hours, then the breaker broke again!!!!!

Deciding to no longer invest in the electrical part since we were having no luck, we decided to have the electrical line to the stove disconnected (in case it was defective) and have a gas line installed. Thank goodness we have a gas furnace and the main line is about three feet away from the placement for our new gas stove. 

I must admit I haven’t cooked on a gas stove in many years, well since I was a teenager to be exact, but my husband suggested the change since we were having such issues with the electric stove. One thing I am really looking forward to is being able to possibly can foods on the gas range. It also has an air fryer built in the oven, with which I will get to try my hand at some new air fryer recipes. I have never bought an air fryer as our counter space is limited.

With that being said.... the new stove will not arrive until September 1st....UGH! I guess that will limit my baking recipes to share until then, but I do have a few others lined up to share that doesn't use an oven. I have been cooking on a hot plate the past week but It's definitely not what I am use to. It means everything needs to be made in one pan, unless I want some things to get cold or have to be reheated in the microwave while waiting on something else to cook. Of course, there is always the good ole crockpot to rely on in times such as these too. Which is what I will be doing today. I will be using the hot plate for the first part of the recipe then switching over to my crock pot for the remaining cook time. 

I can already smell the aromas from the kitchen as it cooks and am really enjoying my "ME" time as it does so. Crock pots can really be a lifesaver when our lives are hectic. You just need to find the right recipes! For those of you who are trying to limit meat in your diet this is a good starter recipe as its Vegetarian. Don’t have a crock pot? No worries...go to the Amazon link to the right of the page for everything you might need. As always, hope you enjoy.

Sharon

 

Spicy Vegetarian Chili:

Ingredients/ Serves 8

2 T olive oil

1 1/2 cups chopped yellow onion

1 cup chopped red bell pepper (I prefer orange for the milder taste)

2 T minced fresh garlic

1 medium zucchini, diced

2 cups frozen corn

5 large portobello mushrooms, stemmed, cleaned, and cubed

2 T chili powder, less if preferred

1 T ground cumin

1 1/2 teas salt

1/4 teas cayenne pepper

2 (15 oz cans low salt diced tomatoes

2 (15 oz cans low salt black beans

1 (15 oz can low sodium tomato sauce

2 cups low sodium vegetable stock, or water

1/4 cup chopped fresh cilantro leaves

In a large, heavy pot, heat the oil over a medium-high heat. Add the onions, bell peppers, garlic, and cook, stirring, until soft, about 4 to 4 minutes.

Add the softened vegetables to a greased 4-to-6-quart slow cooker. Add all other ingredients, except for the cilantro.

Cover and cook on high for 4 to 6 hours or on low for 8 you 10 hours. Stir in the cilantro before serving.

You may add a dollop of sour cream if desired just before serving. It’s an easy recipe for a busy day. Its filling and taste great served with GF cornbread. That is if you have a working oven:)

Till next time, enjoy!

Sharon

 

 

 

                          

Oven Problems

Well as you have noticed I haven't posted anything this past week...So sorry. It was not intentional on my part. It seems my stove/oven has a mind of its own and keeps blowing the circuit breaker, so we have literally been without a stove or oven the past week. Cooking on a hot plate is not my idea of fun, but a girls got to do what a girls got to do, right?

So, as you probably already know we have been having to eat out quite allot, which means for me it’s been pretty much salads, or sandwiches made with gluten free bread that I happened to have in our freezer. My husband ordered a new breaker which is supposed to arrive today hopefully, so things should be back on track by the end of the week.

I have in the meantime been mixing up several "MOCK" gluten free home blends to give a try. My plan is to try all the blends using just one recipe and then judge with a taste test to see which I feel performed the best. I am planning to try them all by making brownies, then pizzelles. I know some of you might feel pizzelles are just a holiday cookie, but I find them refreshing any time of the year. They are light, crunchy and delicious. They were one of my mom’s favorites!  Also, you can pretty much make them any flavor you like. Chocolate, anise, almond, peach.... well, you get the picture, I'm sure. 

Anyway, I don't want to post the "MOCK" flour mixes yet as I really want to test them each first so as not to steer you wrong. As you all know by now not every mix you have ever tried meets your own personal standards. Also, as you have probably learnt by now, you just can't replace gluten free flour in most regular flour recipes with good results. That’s why there are so many gluten free cookbooks on the market. It’s a different lifestyle. Kind of like trying to put a square in a round peg whole....

Some recipes are forgiving, yes, but others need other ingredients adjusted or you either end up with a gooey mess or a hard brick. Believe me, I’ve had my share of both! I already have four of the gluten free mock flour mixes all mixed and ready to go as soon as my oven is up and running. I hope you are as excited as me to see how the brownies and pizzelles turn out.

The "MOCK" flour mixes are definitely going to be a lot cheaper for you to make if you buy your gluten free flour in bulk by clicking on the Amazon button to the right of the blog to order the flours you will need to make them. Now I know it’s much simpler to buy a premade mix to bake with.... but it’s not cheap, especially if it turns out that you really don’t like the blend, as I did recently. Hence my attempt to bring you an easier way to have your cake and eat it too as the saying goes...I will be listing the specific flour brands that I have used also with each "MOCK" recipe as different brands even I have found react differently or have slightly different weights.

So, visit again and look for my "MOCK" flour reviews coming soon.

Sharon