Enjoy Life....Top of the muffin to ya!

Good morning all. Today I posted on Facebook that I was going to make this the best day I possibly could. Having lost my mom recently the days just seem to run together. So I am determined to pick myself up and try and make today as normal as possible. Baking has always been a sort of go to project that seems to help make all things seem right, so therefore  I baked!

Several weeks ago Enjoy life sent me this incredible box of goodies. I was tickled when I received it and excited to finally be able to give their new "box mixes" a try. I have tried many of their shelf items and am so thrilled that they finally are offering mixes that I can make from scratch and enjoy warm, straight from the oven.                                     

                                                                               

The mixes are not only gluten free, but also free from dairy, peanuts, tree nuts, egg, soy, fish, and shell fish, so they are very allergy friendly. They are made with Ancient Grains like teff, buckwheat (has no wheat), millet, quinoa, with rice flours being last on the list. They are developed with probiotics which also make them good for your gut....Well enough dousing your brain with ingredient information, I was getting a little brain fog there also...

The muffins were even more than I had hoped for. They were light, fluffy and had a great flavor, unlike mixes based on strictly rice flours, there are actually hearty tasting. I felt like I was doing something special for my body :-)

They rose nicely and were soft and moist. I had to stop at two...didn't want to get too carried away, and I added some frozen blueberries for a extra added treat.
                                                                                

So if you are looking for a great hearty muffin mix, then look no more. Stop by the Enjoy life  site at http://www.enjoylifefoods.com and pick up a box or two. Since this is a brand new item it make take awhile to be found in your local stores.

 

So shop away, and as always have a great gluten free week. See you real  soon....

Sharon "Lee"

Next On the List Is - Blueberry Quenchin Bliss!

I am definitely not a big water drinker, and with the hottest days of summer upon us I needed to find a way to keep myself  hydrated...I find water tasteless, so it does nothing to satisfy my taste buds, or quench my "mental" thirst. I do however realize it is something my body needs to survive. So when I came across this delicious recipe for a blueberry soda I decided to give it a try.

Everyone knows blueberries are not only an excellent source of fiber, but they also contain vitamin C, as well as manganese, potassium, and vitamin K. I figured this way I would be getting the much needed water which I seem to avoid to keep my body healthy, along with quite a few added benefits. I found it was not only refreshing, but quite delicious, and satisfied both needs. With blueberries at the peak of their season it is a drink that is not only good for you, but also cost efficient.

As "Mikey" use to say in the cereal commercial from years ago..."Try it, you'll like it". Oops...did I just give away my age????? The directions are quite easy, and it is well worth the few minutes it takes to prepare. I hope you enjoy...


Ingredients:
 1-1/2 cups fresh blueberries
9 Tbsp. lemon juice
1 cup granulated sugar

 

Directions for making Syrup:

1. Combine all ingredients in a medium saucepan. Slowly bringing to a simmer over medium heat, stir constantly until all the berries have popped, about 10 minutes. Remove pan from the  heat and let cool.
2. Pour syrup into an airtight container, like a mason jar, and refrigerate overnight.
3. To use, take out of the refrigerator and strain the mixture through a fine mesh strainer. Store in an airtight container for up to 5 days (in the refrigerator)

To make the drink you will need ice; blueberry syrup from the above recipe; and sparkling mineral water.

Directions:

1.  For one drink, fill a tall glass with ice. Add 3 Tbsp. of the Blueberry Syrup and then top with seltzer water. Top glass with a lemon slice for that extra zing a ling, toss in a few fresh blueberries just for the heck of it,  then stir gently.  It is so refreshing, and great for hot summer days! 

 

 

Sharon

 

Cherrybrook Kitchen Pancake & Waffle Mix review...

Hi all. As you well know there have been several things going on in my life lately and the blog has taken a backseat to all my life's crisis so to speak...

My mom is still in rehab after breaking her hip and having surgery three weeks ago, and it seems she fell again last night while trying to get up by herself. They say she is okay, so I guess I' ll  know more when I visit this afternoon. I would like to thank all my friends and followers out there for your prayers.

So needing a break from my continual "THINKING" this morning about what else could go wrong in my life,  I decided to try a pancake & waffle mix that Cherrybrook  Kitchen was so kind to send me to sample and review.

This product is all natural, peanut free, dairy free, nut free, and egg free, for those of you who might have allergies to any of these things.  Looking at the ingredients list on the box I find that the main ingredients are white rice flour, and potato and tapioca starches. Basic enough. Maybe a little too basic as it comes down to being basically starch, starch, starch...I personally like a little protein added for bulk and substance. Although if you read the labels on most of their competitors products you might just find the same ingredient list or pretty darn close with a few exceptions along the way.

The directions on the box calls for the mix, rice milk and vegetable oil. It notes that you can switch out the rice milk for soy or regular milk if you prefer.  I thought I would use buttermilk instead, just for the added extra Vitamins A, D, and also calcium.  I then ended up adding about 1/4 cup more regular milk to thin it out as the batter was way to thick at this point. A miscall on my part...

The pancakes browned and rose perfectly. The taste was a little sweet, (the mix includes cane sugar) but all in all had a very good flavor. I must admit with all honesty though that they seemed a little dense and doughy.

To be fair I  decided to remake another batch of pancakes and follow the directions on the box to a T... The pancakes once again browned beautifully and rose to perfection. I used regular milk as I had no rice milk on hand, and personally felt like there were enough rice ingredients in the mix itself as it was.

The pancakes still seemed a little dense and doughy for my liking, but once again had a good taste. I guess I like my pancakes a little dryer in texture so that once I smother them with butter and syrup and they will still hold up.

Since the company was kind enough to send me the samples to review and I have no idea what this product cost in the stores so I checked the Internet to get a pricing of several different products similar to this one. With the ingredients list in mind I feel the pricing to be much in the same range as similar products.

If you have followed the blog and tried any of my recipes  you know I love using sorghum and a few others in my home made flour mixes in addition to rice flour. I guess in my own personal opinion the only thing this mix might be needing is a little protein...

Rating:

Browning  5
Rising  5
Texture  3+
Taste  4
Cost  4

Trader Joes gluten free chocolate chip brownie mix...

On our days off my husband and I like to stop in various stores that are either new to us or we haven't been in for awhile. On a recent trip we stopped into a brand new Trader Joe's that had just recently opened. While there I like to scour the isles for new and interesting items that are gluten free. I am always up for new challenges when it comes to gluten free baking even though I like to use my own blends of flours. However,  I am always open to trying prepackaged mixes for convenience at times.

While recently visiting the new store I came upon their "Baker Josef's" Gluten free Chocolate chip brownie mix. As you all know by now I could probably live on all things chocolate if no other food groups existed, so I decided to buy a box and give them a try.

Although I don't remember the cost, and have actually thrown away the receipt by now, I do believe they were between $3.99- $4.99 for the box....The mix will make a 8x8 inch pan and the chocolate chips in the mix are a pretty good size.

One egg, 1/4 cup of water, and 1/4 cup of oil, are all that is needed to assemble. I actually used a large slotted spoon to mix all the ingredients together so it couldn't get any simpler.

I used a glass baking dish, well greased and baked for 35 minutes, checking to see if they were done with a toothpick at that time and they were baked to perfection. The directions say to bake 35 minutes to 42 minutes and since my oven seems to be pretty spot on, It only took 35 minutes total.

I must warn you though that these brownies can become pretty addictive. I knew this even after my very first bite. They were moist, held together nicely, even while warm....YES I couldn't wait!!! The top was that crispy layer that you get on  wheat laden brownies, although not as shiny of a texture. I only had one problem....the fact that I actually had no milk in the house, but a little thing like that wasn't going to stop me from enjoying.

I must say that I was pretty darn impressed with this mix, and would definitely have to rate it 5stars. I have no idea when I will be going back that direction to pick up a few more boxes, but I hope its soon, as this will definitely be a must have staple in my cupboard for emergencies.

If you live local to a Trader Joe's stop by and pick up a box or two, and enjoy!!!

Sharon

 

Everyday living...

Hi all. As you have noticed there haven't been many posts as of recent...As it goes everyday living has caught up with our family.

My mother fell several weeks back and broke her hip, for which she had to have surgery, so life as I know it has taken a detour. Trying to maintain a regular work schedule, long drives and visits to the hospital, have all taken a great deal of my time. Therefore the blog has taken a back seat, along with my baking, as it should.

Trying to take a few minutes to relax this morning I sat watching the sparrows who have nested in the birdhouse outside my kitchen window. It amazes me how they work, and work, just to feed their young. One leaves the nest as the other returns with food for the babies. I see the baby birds tiny beaks rising up into the small opening with the expectation of the food that their parents have worked so tirelessly to bring each time one of the parents return to the nest.

My mother has always been that way with me. Working tirelessly to put food on the table as I was growing up. Taking me to doctor's appointments, and functions, until I was old enough to drive on my own. Teaching me the love of baking and cooking.

I don't know how much longer the baby birds will stay in the nest before they are ready to learn how to fly. Nor do I know if their parents will miss them when they fly away on their own. I know I will be sad to see them go as it has been an adventure watching the magic of it all through my kitchen window each day.

So please bear with me if the posts are sparse in the next few weeks because my role in life seems to have been reversed for a little while. The mother who has always been my leader in life at the present needs a little leadership from me, and hopefully I can do as good of a job as she did!

So until next post...have a great Gluten free week.
Sharon







 

Gluten Free Broccoli Quinoa Salad

Quinoa, quinoa, quinoa...I just can't seem to get enough of this tasty little thing. Its everywhere now days. Chips, soups, salads, and even stuffed peppers (a recipe I shared in a recent post ).
It has actually become on of my husbands favorites recently also since he tried it at the "First Watch" for breakfast one day..

This recipe is a filling salad to enjoy without all those "rabbit" foods as my mother in law calls them. Its loaded with protein, veggies, and flavor. Now don't get me wrong, I still love my rice dishes, but since quinoa is loaded with protein, and I am not a big meat eater, I try to incorporate it as much as I can into my recipes.

I hope you enjoy it and share the recipe with a friend!

Here's to a great gluten free week!
Sharon


Ingredients:

12 ounces fresh broccoli
2 cups uncooked quinoa
1 large cucumber, cubed
6 ounces diced cherry tomatoes
1/3 cup chopped almonds
1/4 teaspoon salt, preferably sea salt
pinch of pepper

Dressing:

1/4 cup Dijon GF mustard
3 T apple cider vinegar
1/4 cup extra virgin olive oil
1 T pure GF maple syrup


Cook the quinoa according to directions using either water or your choice of GF broth. Let cool.

In a small bowl mix together the dressing ingredients and set aside.

Place the broccoli in a blender or food processor and pulse until minced, or mince by hand. Place in the microwave on high for two-three minutes.

Toss the cooked quinoa, cucumber, tomatoes, almonds, and broccoli together in a large bowl. Add dressing and mix together until coated. Add the salt and pepper. Refrigerate two hours until flavors blend together, then serve.

Yields about 6 servings

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

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• 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...