Saturday, January 18, 2014

Best yummy baked chicken!

My men are guinea pigs and good sports as I'm always trying new recipes. This one originally used Balsamic Vinegar which is not one of my taste preferences. Could I change it with something else? Yup and with delicious results!

Brown Sugar Glazed Oven Baked Chicken

2 boneless chicken breasts
1/4 cup apple cider vinegar
1/4 cup brown sugar
2/3 cup of water
1 tsp. dried onion
1 T. garlic powder
1 tsp. ground mustard
1 T. cornstarch
salt and pepper to taste

Throw everything in a ceramic bean pot, cover with lid and bake at 310F for 3 hours.

Best darn chicken I've ever made!

Sunday, November 10, 2013

Amazing pizza crust, gluten free

In our house, we have tried several pizza crusts that do not contain wheat as an ingredient. They were OK but were relatively tough and had an after taste. That is until we tried this recipe:

Gluten free pizza crust link

Wowee! It was really really good. It mixes up easy and tastes wonderful. Just one thing we messed up: make sure it is less than the 1/4 of an inch thin like in the directions...otherwise you have a thick thick crust, good but thick.

It mixes up really easily, and spreads nicely if you have oiled your fingers with olive oil.

 The dough cleans up the bowl easily and the dough is not to sticky.
This dough recipe makes two pizzas the size of two regular cookie sheets. The next time I make this dough, I'm going to freeze the extra precooked crust to thaw and make later.

Out of ten I give this dough recipe a ten. It is now my regular pizza dough recipe!

Wheat Free Fruitcake

Converting recipes to tasty wheat & milk free baking can be interesting to say the least. There are some wonderful recipes on the internet now, many more cooks putting their brains to work to come up with delicious solutions. This is the fruit cake I made this morning and it turned out wonderful!
This is the recipe I started with:
GF Fruit cake au Naturel

This is the flour blend I found on line:
Flour blend, GF

As always, with people in the house with allergies...I did some changes to the recipe. So this is how I put it altogether:

1) In a large bowl, cream 1 cup of butter, to that add 1.5 cups of brown sugar and beat until fluffy.
2) Add 2 teaspoons of vanilla extract and 2 teaspoons of lemon extract along with 6 egg yolks until well mixed.
3) In a separate bowl, mix together 2 cups of the gluten free flour blend (see above link), 1 teaspoon of xanthum gum and 1 tablespoon of gluten free baking powder. (I omitted the salt)
4) In a third bowl mix the fruit as follows: 4 cups of glaced mixed fruit, 1 cup of dried blueberries, 2 cups of glaced cherries
5) Add 1 cup of rice milk to the butter mixture and mix. Add a quarter of the flour mixture to the butter mixture at a time until it's all mixed in. Add half of the fruit and fold in.

6) In a medium bowl, beat egg whites on high until stiff peaks form.

 With a spatula, fold into the batter. When egg whites are completely folded in, add remaining dried fruit.

7)Spray two loaf pans (4.5 X 12 inch loaf pan) and line the bottom with parchment paper. Pour half the batter into each loaf pan. 
7) Bake in a preheated oven at 325 for 90 minutes.

The cakes came out golden and are amazingly fragrant. The dried blueberries totally changed this cake for the better. I'm not a big fan of raisins or currents...but blueberries, now that's a whole other story!

If I had been at the health food store I would have bought the following dried fruit instead: blueberries, pineapple, dates, cherries, pears and ginger. All organic. As it is, I am 90 minutes away from the city and just decided to buy locally and use what I had in my pantry. Enjoy!

Sunday, November 3, 2013

Gluten Free Date Bars

I have loved date bars since I was a kid. Could I make them gluten free? You bet! Here's the recipe:

Gluten Free Date Bars

Date filling:

750 gram package of pitted dates, chopped
2 cups water


1 cup brown sugar, not packed
1 cup soft butter
1 cup brown rice flour
1/2 cup tapioca flour
1 1/2 cups gluten free quick cooking oats
1/2 tsp baking soda

Cook filling ingredients for about 20 minutes over low-med heat, stirring to not let the mixture stick to the bottom of the pan. Cool 10 minutes.

Heat oven to 400F. Grease 13 X 9 inch pan.

Stir brown sugar and butter until well mixed. Add flour, oats, baking soda and mix until crumbly. Divide mixture into two and press the first half into the pan. Next, spread the date filling over the bottom layer and then top with the second half of the crumbles and press down gently.

Bake for 26 minutes. Cool for ten minutes and cut into large squares.
 This is a filling mildly sweet square. I freeze mine to take out one piece at a time when I have a craving. Enjoy!

Thursday, July 25, 2013

Cookie in a mug

I had to try it using a gluten free flour works! I followed this recipe and only changed the 3 Tablespoons of flour to: 1 Tablespoon of each flour: sorghum, brown rice and oatmeal (gf). It tasted more like cake but was really delicious!

Cookie in a mug with Wheat

Just thought I'd pass this on as a quickie!

Saturday, July 13, 2013

The best egg roll recipe ever! GF or Regular!

My mom says I was Chinese in a previous life. I love Chinese food! Egg rolls, for me, have been that elusive recipe. So I searched a ton of egg roll recipes and came up with my version! Enjoy!


4 tablespoons of toasted sesame seed oil
2 pounds of ground chicken or turkey (you can use pork if you wish)
1 large onion, chopped finely
2 teaspoons of soya sauce, low sodium
10 cloves of peeled, fresh garlic, put through the food processor
2 tablespoons of ginger, put through the food processor (the chunk should be about 1.5 inches long)
10 large mushrooms, washed and put through the food processor
2 carrots, peeled and put through the food processor
1 medium head of nappa cabbage or suey choy, sliced thinly
1 large can of bean sprouts

In a large wok, place the toasted sesame seed oil, ground meat, onion, garlic, ginger and soya sauce. Cook until the meat is crumbly. You will have to chop it up with a wooden spoon as you are cooking it. Add the mushrooms and mix into the mixture, cook for 4 minutes. Add the carrots, cabbage and bean sprouts, and cook until the cabbage is wilted.

Take your mixture off of the stove and drain off the extra juices. Next roll up your egg rolls.

For the regular egg rolls, I use Spring Roll Pastry. I usually purchase the largest I can get because my guys like big egg rolls with lots of filling.

This is what we buy for the gluten free egg rolls. They are easy to use. You need a large bowl of warm water to dip them in for about ten seconds and then they are soft and pliable enough to work with.

How to roll egg rolls link

This is what the wheat version of the egg roll looks like when rolled.

This is what the rice paper version looks like when rolled.

If you look closely, you will see that the egg rolls are on baking pans lined with cling wrap. I pop mine into the freezer and once frozen, they are put into plastic bags for easier storage. We bake our frozen egg rolls on a pan sprayed with cooking spray and brushed with either toasted sesame oil or olive oil and baked for about 40 minutes or until they are browned and warmed through (350F).

We serve ours with plum sauce. Yum!

Monday, July 1, 2013

Impossible pie

This is the easiest pie you'll ever make!

Impossible pie

2 cups milk, we used almond milk
1 cup coconut
4 eggs
1 tsp vanilla
1/2 cup flour, we used sorghum
1/2 cup butter
3/4 cup sugar
1/2 tsp cinnamon

Put everything in the blender, blend. Grease and flour your pie plate. Pour mixture into the pie plate and bake at 350F for 45 minutes. Cool before serving.


Original recipe link