Vegan Chili.....I love Pumpkin in the summer......

 

 

Okay, I know the sun has been shining and some might think I am a little crazy for sharing a chili recipe at this time of year, but although most of us are strictly gluten free eaters, some also don't eat meat...besides, chili is a staple in our house year round. Its a comfort food anytime of the year.
So for those of you who are vegans....here's one for you!!!


Vegan/ Gluten free Pumpkin Chili

 

1 large onion, chopped1 can diced tomatoes
2 c vegetable stock
1 can black beans, drained
1 can garbanzo beans (chickpeas), drained
1 c pumpkin puree
1 tbsp ground cumin
1 tbsp garlic powder
2 tbsp. chili powder
Ground black pepper to taste
Salt
Olive Oil

 

1. In a large pan, saute chopped onions with olive oil until soft and buttery.
2. Add tomatoes, beans, and spices. Saute until aromatic.
3. Add vegetable stock. Bring to a boil. Add pumpkin puree and bring heat down to medium. Let simmer for 15-20 minutes.
4. Season with salt and pepper to taste.

Enjoy!!!

Blends by Orly.......Bagels, bagels, bagels comin your way!!!

About a month ago Orly from Blends by Orly, sent me her Manhattan flour blend to try so I could make some bagels. I haven't had a decent bagel since I went GF and I was really craving one like crazy! I have tried the ones you find in the freezer section of most stores, you all know the ones I am talking about, right? Some passed the "OK' test while others were just so...so... I don't know what set off the craving but I was desperate to have one that reminded me of days long gone bye. Orly's Manhattan blend didn't disappoint!

The Manhattan Blend comes with a Brioche Roll recipe printed on the bag, but I found  her bagel recipe using this blend on her home site at www.blendsbyorly.com and set off to work. Measuring out all the ingredients, I turned on the oven, got my large pan of water set on the stove for the boiling process, and set off to mixing.

Now I must say I was pretty skeptical when it was time to roll the dough into "log" shaped tubes as the first ball really stuck to my hands, so I washed them and started over. I found that by really dusting the board with extra flour from the blend, and dusting the tops generously with more of the flour blend, they rolled out very easily.

I then shaped the dough into bagel circles and let them set covered on my cookie sheet the full 45 minutes to rise. Although they didn't seem like they were where  they were suppose to be at this point I was really getting anxious to have a bagel, so I started the boiling water bath for each one. It seems they plumped up a little more in the bath so I didn't feel quite so apprehensive. I seem to get a little impatient waiting for things to happen, but with only 1/2 teaspoon of yeast in the mix you really shouldn't expect a huge rise. Also, this was my first time ever making bagels so I was not sure what to really expect.

After popping them into the oven I set the timer and waited. As I mentioned before, waiting is not one of my best virtues.....however I did wait, although I was very anxiously, hovering every 10 minutes over the stove. Finally!!! The timer went off and I retrieved what looked to be golden brown works of art! OK, so the circles weren't uniformly perfect but who really cares if they tasted as good as they looked....Oh my gosh.....These were so warm, with just the texture I remember bagels to be. I have to admit that just like the Lays potato chip commercial advertises....You can't just stop at one! The recipe makes 4 large bagels or 8 smaller ones. I had opted for the smaller ones so in all reality I only ate one.....Hey I'm trying to justify here!!!!

For those of you with allergies please know that this flour blend is gluten free, nut free, dairy free, corn free, and soy free. The flour can also be used to make soft pretzels, whole grain and rye bread, Danish pastry, challah and doughnuts, plus other items. I'd say that's pretty versatile.

I have to say that these were the most moist, delicious, and the best gluten free bagel I have tasted to date. Orly has a variety of other blends that I hope to try in the future. I must say that her knowledge of pastry baking really hit the mark on this flour combination. If you are looking for a great tasting bagel fresh from the oven then look no further. Stop over at her home page and order a bag of her Manhattan Blend today. Also check out her blog for more recipes for this blend and others that she offers. This Manhattan Blend and recipe gets a 5 Star rating from this picky eater.

Here is the recipe that is on her blog:

Recipe Yields 4 large bagels or 8 small bagels

1 1/2 cups (250 grams) Manhattan Blend plus extra for rolling out the bagels
1/2 tsp dry yeast
1 T brown sugar
2 T white sugar
1 1/2 tsp salt
1/2 tsp baking powder
3/4 cup plus 1 Tbsp (125ml) luke warm water
1/2 tsp vegetable or canola oil
1/2 tsp white vinegar
Additional toppings including sesame seeds, poppyseeds, and salt

Heat: Preheat the oven to 375 degrees Fahrenheit.   Cover a sheet pan with parchment paper.
Mix: In the bowl of your stand mixer, combine the yeast and lukewarm water.  Let sit for 5 minutes to allow the yeast to activate. Add oil and vinegar.  In a separate bowl, mix together the brown and white sugars, salt, baking powder, and Blends by Orly Manhattan Blend.  Whisk dry ingredients together and pour them on top of the wet ingredients.  Mix all ingredients together on slow speed for 2 minutes.  Increase to medium-high speed for another 3 minutes, or until the dough is smooth and completely mixed through.  Your dough should be and sticky, but not wet like a batter.

Shape and Proof: Turn the dough out onto a surface floured with Manhattan Blend.  Divide the dough into 4 equally sized pieces, or 8 for smaller bagels. Sprinkle flour on top of the dough to prevent it from sticking to your hands. Starting from the center and working outwards, carefully roll each piece into a rope about the width of your two hands.  Loop it around your hand to overlap the two ends and press them together. Use your three middle fingers to roll these two ends on your counter and seal them together to form a bagel. Repeat the process.  Transfer your bagel dough to the baking panUse a pastry brush or spray bottom to coat each bagel with a layer of water to prevent them from drying out while they rise.  Let the bagels rise in a warm area (ideally 90-100 degrees fahrenheit) for 35-45 minutes until they have almost doubled in size and are soft and fluffy to the touch.
Boil: Bring a large pot of water to the rolling boil and add 1 tsp of honey (optional for flavor and color).  With a slotted spoon or spatula, carefully place bagels into the pot and boil on each side for 30 seconds.  Do not crowd the pot. Remove from boiling water and place back on the tray.  Now would be the time to add seeds to your bagels.
Bake bagels for 35-40 minutes, or until the outside is golden in color and hard to the touch.

 

 

 

 

Cinnamon Pecan Coffee Cake....Yummy to the tummy!

Wow. All I can say is that the Holidays are a blur, and I am so grateful we aren't having a Winter like last years here in our area. So much had happened in our family in 2015, not good things, or pleasant things, and I am ready to try and move on with life as I now know it...

 

Looking forward to this brand new year I hope to be more active on the blog once again, and I am up for trying new recipes and flour mixtures. Oh by the way ALL my gluten free cookies I gave as gifts for Christmas were a hit! Half of my family didn't even know they were all gluten free. Now that is a compliment I will take any day of the week.

 

This past week I had to rush my 19 year old kitty Angel to the veterinarian hospital twice  as she started having seizures. Now for those cat lovers who are reading this, you will know how my heart is breaking. She is like a child to me. A companion, a friend...She has been started on a seizure  medicine three times a day and my heart is breaking...Since I have to administer the medicine every eight hours around the clock I will never be to far from home so I will have a lot more time to test and re-test recipes for the blog while keeping a close watch on her.

 

I absolutely love coffee cake and its been sometime since I have found a gluten free recipe where the cake stays moist for days, but here it is! I think it has something to do with the use of almond flour, as whenever I use it things seem to be softer and moister in texture. Also, since the cake is topped with loads, and loads of Pecans you are not really noticing the nutty taste of the cake itself so much.

 

I hope you will like it as much as we do and give it a try...After all, according to Punxsutawney Phil's perdition on Ground Hog Day tomorrow, we just might or might not be in for six more weeks of Winter!!! YUCK!!! Come on little guy.....enough is enough already!!!!!!!

 

 

Cinnamon Pecan Coffee Cake:

 

Ingredients:

1 cup almond flour

¾ cup coconut flour

½ teaspoon baking soda

¼ teaspoon salt

4 large eggs

½ cup almond milk

¼ cup melted coconut oil

½ cup honey

½ teaspoon vanilla

 

Topping:

1 cup pecan halves, toasted and chopped

1 Tablespoon cinnamon

¼ cup coconut oil

2 Tablespoons honey

Preheat oven to 350°. Line the bottom of a 9 inch round cake pan with parchment paper. Lightly grease the paper and sides of the pan with coconut oil.

1. Combine the topping ingredients and set aside.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a small bowl, use a fork to beat together the eggs and milk.
4. Add the egg/milk mixture, coconut oil, honey, and vanilla to the mixing bow. Beat with an electric mixer for a couple of minutes until ingredients are well combined.
5. Spoon into the cake pan and spread out evenly. Spoon the topping evenly over the entire cake. (I use my fingers to sprinkle the nuts around evenly.)
6. Bake for about 35 minutes or until it is set in the middle and a toothpick comes out clean.
7. Cool in the pan about 5 minutes. Invert onto a plate or rack, remove the parchment paper if stuck to the cake, and invert again onto a serving plate.

 

You can't judge a cookie by its FLOUR....Or a brownie made from beans...

Hi everyone. Sorry to have been away from the blog for what seems like forever....The Holidays were so busy here with baking, decorating, and entertaining, not to mention this is the 3rd time I have been sick. Ugh!!! With that said I am off and running. This post might be pretty lengthy as I am in a gabby mood, and no one home to talk to, so please forgive if I ramble on.

This year ALL my Christmas cookies were made with my gluten free flour mixture even though I wasn't sure my family would enjoy them as much as I do. Each of my three daughter's and their family's got a large tin of these assorted treats. From no bakes, rolled sugar cookies, drizzled peppermint chocolate chips, to nut cups and more. I even made buckeye candies for the very first time ever.

Being of a curious nature I was really determined to see if my family really enjoyed them. As I mentioned awhile back I am the only one in my family who eats strictly gluten free, and I really hate to put time and effort into something that isn't appreciated...Therefore last week I sent a text out to each receiver of the cookies and asked that they be honest about whether they ate and enjoyed the cookies. My first reply back was that the whole tin had been devoured....well the cookies, not the tin. :-)  The second reply was that over half of the cookies had been eaten, and they had no idea they were all gluten free! This was great news for me so I guess next year's baking is a GO!

Also recently my oldest daughter and I went to a craft fair at a local church. Front and center was a lady selling privately published cook books that just happened to be gluten free....Am I lucky or what? For those of you who are just beginning this gluten free journey it is a nice book to have. The Authors name is Joan Welsh and you can reach her at   jmmr61@gmail.com   to request a copy. The title to the book is NO Gluten, No Problem!

 In the book was a brownie recipe using NO flour, but black beans.. Well, I have seen recipes posted everywhere for no flour brownie recipes using these beans, and I have avoided them like a plague....Well that is up until now. She actually had samples of the brownies to try which were iced with one of the icing recipes in her book. I actually have to say they were really tasty, nothing like I had imagined they would be. The recipe turns out to be something I will definitely make in the future. (Recipe to follow below)

Another product I use quite often is Annie's gluten free microwavable mac n cheese. Love, love, love this product! I enjoy eating this with a side of slice beets, and applesauce. Well I do have a different view on eating than most people as you can see...LOL. You can get more information about  Annie's other products to try at  www.annies.com This tastes so much like the mac n cheese we grew up on that even my husband didn't know it was gluten free.

Well my phone keeps ringing off the hook so I will close this post and start my day. Until next post I hope you have a blessed gluten free day. I have included the brownie recipe below for you to try and enjoy.
Sharon


No flour brownies:

15oz can black beans
3 eggs
1 tsp vanilla
3 T vegetable oil or canola oil
1/4 cup cocoa powder
3/4 cup granulated sugar
1 pinch salt
1/2 cup milk chocolate chips (optional)


Preheat oven to 350 degrees. Spray a 8 X 8 inch baking pan with a non stick cooking spray. Rinse and drain the beans. In a blender, combine the beans, eggs, vanilla, oil, cocoa, sugar and salt. Blend until smooth. Stir in chocolate chips with a spatula and pour mixture into the prepared pan. Bake about 30 minutes, or until the top is dry and edged begin to pull away from sides of pan. Ice with your favorite icing, or leave plain. Either way these are delish!!!



 

Mom's No Bakes...A Christmas Tradition!

Hi all. I know its been awhile but so much has happened over the past few months I don't know where to begin. Loosing several of our loved ones over the past months has seriously taken a toll on our family, myself included. After loosing my mom the stress has just seemed to pile up like a ton of bricks. Not only have I become mentally fatigued but it has wreaked havoc on my body physically as well. I have now had a cold since before Thanksgiving and am trying just about everything I can think of to get rid of it as I am scheduled for surgery on the 11th...You know the old saying, "It never rains but that it pours"...Speaking of rain, I can hear it hitting the roof above as I type.

Christmas is now exactly 25 days away and since I wont be able to do much of anything after my surgery and Christmas will then be only two weeks away at that point, I need to have my house decorated, cookies baked, presents bought and wrapped, fudge made....well you get the picture. The inside is already decorated and the tree is up so I can cross that off my list, although the outside this year is going to look rather dreary. Just too much to do and so little time!

The Buckeyes are made. This is the first time ever that I have made them and if I do say so myself they came out rather good looking, and rather tasty...YUM! Okay, so I have to give some credit to my daughter Jammie as she did help to shape them.

Christmas is not Christmas here without my mom's no bakes, and I am extremely pleased that these will freeze well so I can get them make ahead of time along with my other Christmas cookie assortment. I have my work cut out for me over the next week for my cookie trays to become a reality for the Holiday feast..

Daily chores, baking, shopping, its overwhelming when you are not feeling up to par. These cookies are on every ones favorite list and are definitely a must have. Although they are not fancy, colored, or decorative, they are loved by everyone, and a remembrance of mom.

We hope that you will enjoy them as much as we do and include them in your Christmas family tradition.

Sharon (Lee)

Mom's No Bakes:

2 cups granulated sugar
4 T cocoa
1/2 cup milk
1/2 cup butter
3 cup Quick Oats
1/2 cup peanut butter
1 teas vanilla

Over LOW heat  (mom said this is the trick) heat the sugar, cocoa, and milk, constantly stirring until sugar is dissolved.. Once you are sure the sugar is dissolved you can turn the heat to medium and bring to a boil, Do not boil for more than 1 minute! It should have reached a soft ball stage when dropped into cold water at this point.

Remove from the heat and add the rest of ingredient at this stage. Mix until thoroughly combined. Drop by tablespoons onto waxed or parchment paper, I use a cookie scoop to make them more uniform, let set until firm and completely cooled. The cookies can be stored in freezer at this time to await the Holiday festivities!!!
                                                                                

 

Pumpkin season....and Pie in the sky!!!

Wow...where did this icky weather come from? It seems like yesterday fall had just begun, and now Halloween is less than a week away. Next thing you know Thanksgiving will be here, and then Christmas. Well I myself am at least going to try and be ready for Thanksgiving this year before it comes, so therefore I am trying out a few new recipes ahead of time. One being Pumpkin pie cupcakes.

Although this recipe turns out to be more pie like in texture than a real cupcake that's fine with me, because then I don't have to roll out pie dough and clean up the mess that comes with it on a already busy holiday. As the saying goes....I can have my cake, and eat it too. Or in this case PIE! Another nice thing is that the servings are smaller so your guests can always go back for seconds, that is after they have sampled all the other goodies we tend to busy ourselves making in the kitchen to celebrate this special holiday.

I use my own flour mixture here which makes a full cup of 140 grams, so for this recipe you will only use 93 grams of the mix or 2/3 cup. I like to weigh my flours for better accuracy.

Flour mix:

45 gr white rice flour
35 gr brown rice flour
18 gr sorghum flour
25 gr tapioca starch
17 gr potato STARCH not flour

*140 grams total = 1 cup

                                                         Pumpkin Pie Cupcakes

15 ounces canned pumpkin  (not pie filling)
3/4 cup sugar
3/4 cup evaporated milk ( makes creamier)
3/4 cup sugar
2 eggs
1 teas vanilla
93 grams flour mix from above
1/4 teaspoon finely ground sea salt
1/4 teas baking powder
1/4 teas baking soda
2 teas pumpkin pie spice ( recipe to follow below)

Preheat the oven to 350 degrees. Grease a 12 cupcake pan with spray. Using liners will make cakes stick...
Sift together all dry ingredients except the sugar.
Mix together the pumpkin puree, sugar, eggs, vanilla, and evaporated milk..
Add the dry ingredients to the wet ingredients and mix until evenly combined. A mixer on low speed works well for this.
Using a little over 1/4 cup to 1/3 cup  fill each tin in the pan.
Bake for 20 minutes. Remove from oven and set on cooling rack. Let the cupcake/pies cool in the pan for 20 minutes, then remove from pan to cool completely on rack. Store in the refrigerator covered when cool. These are quick, easy and delish. Why not give them a trial run before the Holidays.....they won't last long, I promise!


                                                Homemade Pumpkin pie spice mix:
(makes about  31/4  teas but you only need 2 teas for above recipe)

2 teas ground cinnamon
1/2 teaspoon nutmeg
1/2 teas ground ginger
1/4 teas ground cloves

Mix and store in small airtight container.

If at first you don't succeed....fallen leaves, oops.....loaves that is.

                                                                             

Have you ever had one of those days, weeks, months, where nothing seemed to go right, or was just a little off ? Well this is one of them for me. I have been faithfully searching the web for a place for my sister to rent to no avail. It seems that even if you are aloud to have pets, they must be small or weigh less than 20 pounds....Since she has a large German Shepard it is virtually impossible to find anything at all for her. She has till the end of this month to be moved and I have no idea how this job fell onto my shoulders to find her a place, but it has.

Since loosing my mom in July I have had this overwhelming pressure of responsibility that sometimes takes my breath away. Since we have no parents, or grandparents left, I now have the role of "Top Dog" as my husband puts it, in the role of this family. Its funny how being only 3 years older than my sister that I feel such pressure to make sure she is safe. She's not a child anymore by any means, she's a grown woman, yet I feel responsible now.

I have an allergy to dogs, and since we live in a restricted pet community, a dog of that stature is not aloud. Also I have a 19 year old cat that would not withstand the pressure of such a massive creature being in the home.

I understand her dilemma, and being a pet owner myself would hate to see her have to give up her two year old pet, but life is sometimes about survival, is it not? Its kind of like baking bread, if at first you don't succeed, then try and try again.

Well thank God I am not under pressure about baking that perfect loaf of bread...Or am I? I set the bar pretty high for myself. Seems the older I get the more I expect from myself. I have a tendency to attempt the best from myself and when I don't reach that goal I can get pretty down on myself. Therefore I am still seeking that perfect loaf of bread that may never happen, but I strive on. I guess anything is better than most of those store bought frozen loaves, right?

I made a loaf yesterday that fit every criteria. Soft and spongy, excellent taste and mouth feel, perfectly browned, flexible.. Wow I thought I was on the right track, that is until the top sank after cooling. So I cut out some water from the recipe for the second loaf I made, and although the top did not rise very high, it at least didn't sink.

I have to say that the recipe is getting pretty darn close to being posted for you also to also enjoy. Be patient and give me just a little bit more time, and I promise to post the recipe soon!

Until then, enjoy your gluten free week.
Sharon

GF Bread baking..If at first you don't succeed....try and try again....

Another day has come and I am excited to head to the kitchen for some more "trial and error'. To be perfectly honest, I'm becoming a creature of nature in this area. I have plopped more baking efforts into the trash than I care to mention. Like the old saying goes...If at first you don't succeed, try and try again.

You are probably wondering why I don't just give up trying to find that "PERFECT" flour blend and use what's out there on the store shelves. Well to be honest, sometimes so do I. My own family thinks I have a bad case of PROFESSIONALISM, but my thoughts on the subject are that I just want my baked goods to taste like my mom use to make, plain and simple!

In case I have peaked your curiosity I will straight out mention that yes I have tried almost every "Cup for Cup" flour out there on the market, and although there are some pretty good ones, to me everything tastes the same. Same texture, same mouth feel, same....same....same!

I have even tried almost every flour mixture recipe I could get my hands on. I have followed the mixtures, and the  recipes to the tee, and still had major flops! What is a girl to do? I lost my mom this July and her recipes have now become mine as my sister is not a baker by heart. Some of the recipes are hand written and are now my treasures and keepsakes. Oh what I would give to make her famous Texas sheet cake and remember the exact taste from my childhood! Getting close, but no cigar yet!

Recently I have been working on that perfect loaf of gluten free bread. To be honest I have several loaves of store bought in my freezer for emergencies, but they just lack that taste and texture I am looking for. I am getting close though! At least close enough that I can say the past few loaves have gone into the freezer, not the trash. OK, so my bread may never completely look like a loaf of  wheat bread, but it will be spongy, has a nice bend, hold up to sandwiches, and have a great taste. When I have it to where I think its as close to the perfect "wheat" laden loaf I remember from my moms kitchen, then I promise to share.

Well I have things to do, and bread to bake, so I'm off. Have a great day, and stay gluten free!
Sharon

Gluten free pesto for the soul!

Hello everyone. I trust your day is going well. I got off to a shaky start this morning but things are hopefully back on track. It has been a really hectic week. I have been trying to help my sister find a new place to live that will be closer to her job. I watched my five year old grandson yesterday as he was running a fever and couldn't attend school. I have to drive my oldest grand child to an appointment today as she doesn't yet have her drivers licence. All of this while still trying to perfect a vanilla cupcake recipe...

I have been up since 7:00 AM today and already have unloaded and loaded the dishwasher, made a batch of cupcakes, which I have yet to sample. I have tackled several chores and I am about to get ready for the rest of the day, but wanted to share a great pesto recipe with you first.

I love pesto, that is if done right, and I hate all those added "things" they contain when purchased in the store, especially pine nuts as I am allergic, so this is a nice recipe for me as I can sub walnuts, and I know it's fresh. My friends at Miracle Noodle had this great recipe on their site that I really, really  like, so I will post it here.

This is the easiest recipe I have made to date for pesto, and the taste really is super. So I hope you  enjoy. In my book it rates a #10....Oh....Did I mention that their noodles are great too....and 0 calories!!!

Sharon

 

Ingredients

2 cups fresh basil leaves

4 medium cloves garlic

A pinch of sea salt

Freshly ground black pepper to taste

1/3 cup pine nuts, toasted (you can sub chopped walnuts)

2 1/2 tablespoons (1 ounce) freshly grated Parmigiana cheese

2 1/2 tablespoons (1 ounce) finely grated Pecorino cheese

1/2 cup extra virgin olive oil

Method

1. Rinse the basil leaves and spin dry. Place them together with pine nuts into the bowl of a food processor and pulse a several times. Add the peeled garlic and pulse several times more to mix.Slowly add the olive oil to emulsify until the mixture is creamy.
2. Transfer the contents to a separate bowl and mix in the grated cheeses with a spoon or spatula. At the end stir in some salt and freshly ground black pepper to taste.

Serving suggestion:

1. Pesto can be served with rinsed package of Miracle Noodle pasta right away or on any of your favorite gluten free pastas.

 

Not in the mood...but need some food...Hurry up scramble eggs!

Hey everyone. Its another day starting, and although I would rather still be tucked under the covers with my cat, I gotta push myself and get up...I haven't been in the mood lately to cook, guess its the changing season. I'm sure there are others out there who feel the same.

I know I have to eat, so I brought out one of my quickie recipes to share,  Hurry up scrambled eggs.
These are quick, easy, and just right for a total of 1...

Ingredients:

1 egg and 2 egg whites
dash of water
dash of hot sauce , optional
chopped chives, optional
salt & pepper to taste
cooked ham chunks, optional
shredded cheese, optional
fresh spinach, optional
Directions:

Whisk the eggs and water together. Add chives, salt & pepper, cooked ham chunks, shredded cheese, fresh spinach, the sky is the limit. Pour into a mug lightly sprayed with Pam.

Microwave for 30 seconds, check to see if done, cook in 30 second increments if needed until done.
This is a quick meal, quick cleanup, and pretty filling, even on those hectic days. I like to top mine with a scoop of cottage cheese and some salsa. Yum.

This has saved me many times from eating something bad when I was hungry and in a hurry to eat.
So I hope you enjoy, and will leave a comment as to what  you like to add to yours.

Till next time....have a great GF week!!!
Sharon 

Roasted Vegetables over Quinoa... Yummy, yummy to the tummy!

                                                                        

Good morning everyone. Wow....I am feeling pretty good this morning, I must have gotten up on the right side of bed", as the saying goes. Life lately has been a little hectic to say the least, but I am trying desperately to get myself, and my life back on track.

I had signed up for a Gluten Free Wellness conference being held last night and had woke up yesterday not feeling so well and I almost blew off attending. I am so glad I didn't. I have to say it wasn't the biggest seminar I have attended over the years as it was local, but I was surprised at the knowledge and experience I walked away with.

I met a few new friends, Carol being one, and gained more knowledge in those few hours than I have over the past months. I got to watch two cooking presentations, listen to two knowledgeable  Doctor's in the field Celiac disease speak....well I actually listened to one as the second cooking demonstration overlapped with the second speaker, and I was more interested in the FOOD...

I acquired pamphlets pens, a tote, and got to taste various products from companies who had traveled hours to attend. There were soups from Full Flavor Foods which I didn't try as I was too full at the time but looked absolutely delicious, and from the comments of others attending the seminar they were a big hit.

Our local Aviva Brick Oven was on site with delicious gluten free pizzas. So yummy. My husband and I had eaten at their restaurant this summer and not only is the gluten free pizza delicious but the atmosphere  with the outdoor tables felt like we were at a ocean resort...If you are ever in the area of Route 19 in Wexford Pa stop in and see them.

Sunny Bridge Cafe did a great presentation of making Roasted Vegetables Over Quinoa which was absolutely out of this world! If you have never tried quinoa before you are missing out. It has a great nutty texture and is on the list of the top 10 foods you should be eating.  I will post the recipe at the end for you to enjoy. They are located in McMurray Pa. You can check out their web site at SunnyBridgeNaturalFoods.com This was absolutely my favorite cooking demonstration.

GF Chang' were there with samples which made me want to go back for more, but being as nice as I am and not wanting to be greedy I moved on to the next table.

Edible arrangements was also there and I have to say the chocolate covered strawberry was out of this world!!! The arrangements they make to look like flower arrangements are beautiful, and if you are allergic to flowers like me, this is a great alternative for those special occasions from those you love. Hint...Hint...
The last cooking demonstration was from Grandma Whimsy at http://GrandmaWhimsy.com Although they are working on the new site and it may not be up for a month or so please check them out. She offers a gluten free brown rice flour blend with no added gums...I was impressed with this! She told us this blend can be used cup for cup in any favorite recipe you might have. Although her flours are not found local at this time, and she is over 3 hours away I did buy a bag of flour to give it a test. If your in the mood for waffles, pancakes, cookies, cakes, then bake away, however this is not a good flour for baking breads.

I love sampling new products and "paying it forward" as it were. I just made a bread from a new mix this morning and will give a review on it later this week.....

However here is the recipe I promised at the beginning of the post...

Roasted Vegetables Over Quinoa

1 large head broccoli, chopped, no stems
2 red peppers, julienned
2 medium zucchini, julienned
1 large red onion, julienned
1/2 cup gluten free balsamic vinegar
1/3 cup oil
2 tsp. garlic salt or garlic powder
Course black pepper to taste

Preheat oven to 350degrees. Cut all vegetables accordingly and place in a large bowl. Add the garlic salt, balsamic vinegar, and oil to the vegetables and toss with your hands until all are well coated. Add the black pepper.
Spread the vegetables on a baking sheet and bake for 30-35 minutes. Stir the mixture several times through the baking process or the broccoli will blacken if not rotated.

To make the quinoa. 

1 cup red quinoa
1 cup white quinoa
4 cups water salt to taste

Add both the water and quinoa in a pot and bring to a boil. Add the salt to flavor.
Cook for approximately 15 minutes on med for approximately 15 minutes until the quinoa is tender and the water is absorbed.

Place the quinoa on a plate and top with the roasted vegetables, top with crumbled feta cheese,  and enjoy! This is absolutely a warm inviting dish...

I hope you enjoy the recipe and will come back for more. Until next time, have a great gluten free week.
Sharon