Sunday is the Oscars, the “Superbowl” for film fans everywhere. I’m going to have some fellow film geeks over for a viewing party so I was trying to think of some yummy GFCF appetizers that would satisfy my non-GFCF friends. And since this worked so well for the Superbowl (which I also ADORE watching!), I figured it would be a great Oscar watching party app. This recipe is easy, warms your whole house up with delectable smells. It tastes so buttery and awesome that everyone will love it and no one will believe it’s dairy-free! (Yum! This is making me hungry and it’s 7:30AM!) Noi’s Pulled Buffalo Chicken (CrockPot) 6 tablespoons oil (2 of olive oil, 4 of sunflower oil) + additional olive oil if browning chicken 1/2 cup Frank’s Original Hot Sauce 2 teaspoons tomato paste 4 teaspoons chile powder 3 teaspoons brown sugar 1/4 teaspoon garlic powder ½ teaspoon paprika 1 teaspoon salt 1 cup chicken broth (approx. 1 small 14 oz. package of Pacific Brand broth) 2 pounds chicken (either 4 breasts, 8 cutlets or 2 packages of tenders – I get whatever’s on sale) Corn starch Turn Crockpot on High Combine first three ingredients in small mixing bowl and stir until fully mixed. Whisk in the spices. Whisk in chicken broth Transfer to crockpot with heat on high Brown chicken in additional olive oil (med heat: 6). Just brown it though- Don’t completely cook or it gets tough (I’ve done cutlets and tenders raw and they cook in about 3 hours without browning, no problem) Place browned...
Here’s a yummy gluten free, casein free and egg free pumpkin bread that will enthrall even your pickiest little bread connoisseurs. Our 6 year old asked for not only seconds, but thirds!! He didn’t notice what was missing, just that it was super tasty. INGREDIENTS 4 teaspoons Orgran’s No Egg Natural Egg Replacer 4 tablespoons of water 1.5 cups Bob’s Red Mill potato starch 1/2 cup Bob’s Red Mill “sweet white” sorghum flour 1 cup raw sugar 2 teaspoons baking soda 1/2 teaspoon xantham gum 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon grated nutmeg 1 can pureed pure pumpkin (1.5 cups) (NOT pie mix) 2 teaspoons white, distilled vinegar 1/2 cup coconut oil DIRECTIONS • Preheat oven to 350 degrees. • Grease two 9×4 loaf pans (using any oil of choice or Earth Balance). • To make “fake eggs,” in a small bowl combine 4 teaspoons of egg replacer with 4 tablespoons of water. Mix vigorously until all lumps are gone and set aside. • Sift all dry ingredients into medium mixing bowl. Stir until well combined. • Add the “fake eggs,” pumpkin, vinegar and oil to the dry ingredients. Mix well, until thickened (about 3-4 minutes with a mixer on medium-low). • Divide batter and pour into prepared pans. • Bake for 40-45 minutes or until a tester toothpick inserted into the middle comes out cleanly. • Remove from oven and cool on wire rack. • To serve, dust top with powdered sugar. Fun Holiday Idea: I used a mini loaf Train Pan from Williams- Sonoma to make a GFCF Pumpkin Bread Train. The kids LOVE...
As today is the very first day of my ALCAT 4 Day Rotation Diet, I’m finding it very challenging to make food that is not only GFCF, not only not one of my 60 other sensitive foods, but also on the list of foods or the day. So with random list of one-quarter of my small list of acceptable foods available to me on this day, I’ve had two break downs and one temper tantrum already today. (My poor husband… He’s the best for not only putting up with me but helping as much as he is!!) And it’s only just after lunch. So when I looked ahead at my Nutrionist-created Meal Worksheet to see what was for dinner and saw Potato, Lamb, Tomato and Safflower Oil, I thought, well okay, good! Some kind of Indian dish is in the offering tonight. But whenever I went to a recipe, it called for many of the taboo or rotated-out-today foods. Grrr!!!! How am I ever going to make something with only these X ingredients?! So, all this is a long way of saying: I found a great new website! Frustrated, I just Googled “Make recipe with ingredients on hand” and found Supercook! It is super intuitive: well designed, easy to use and OH so useful!!! I just typed in my basic available ingredients, highlighted my nutritionist’s “must have” ingredients (ground lamb, potato, tomato) and then just kept entering in all available veggies and spices for the day, which thankfully included coconut. (And, okay, I have to admit: I did move the ginger over from day three, but there was nothing to...
Whoo hoo! As I may have mentioned before, I’m not much for spending a lot of time in the kitchen. (What with working full time in my video editing business and being a wife and mother… well, there’s just not a lot of time to make anything but the essentials.) But being GFCF is really making me change my ways. I make more and more things at home, but still don’t take the time to make a “luxury” item like baked goods. So when I found out the new Betty Crocker Gluten Free Mixes can be modified to be Casein Free as well, I was so excited! I have yet to try these recipes but wanted to post them as soon as I found them. I’ll post back when I make some nice GFCF baked goods using the Betty Crocker...
Before adding “casein free” to my already existing gluten free diet, sometimes I would make smoothies for breakfast. But when the dairy yogurt for my morning smoothie disappeared I tried and tried to find a CF combination but failed. Enter Ricera – an organic brown rice yogurt claims to be: “One-and-a-half servings of Whole Grain Rice per cup; Casein Free, Soy Free, Wheat and Gluten Free.” A friend of mine had told me about rice yogurts, but since she’s a full blown dairy addict, she’d never tried any. So last week at Whole Foods I sought out as many non-dairy yogurts as I could. Soy, Rice and Coconut versions made it home with me (this is the first one I’ve tried). I must admit that even before going casein free, I didn’t eat regular dairy yogurt right out of the container. Just not much of a fan of the texture. So I didn’t try this Ricera yogurt just with a spoon by itself – that would create an unfair predisposition to dislike the resultant smoothie since I just plain old don’t like to eat yogurt like that. So I happily plopped my frozen banana, frozen pineapple, container of Blueberry Ricera and a shot of orange juice in the blender and blended away. The texture came out just right: thick and creamy, not too chunky or runny. The color was just slightly off putting: it somehow took on a brownish hue. But it had little flecks of “it’s okay, I’m blueberry!” blue in it, so our five-year old son was appeased enough to try it. And when we did: yum! It’s actually...
Oh, how I love my bread. How I missed my breads when I first went gluten free and now casein free. But slowly but surely, I’m finding ways to get ’em back! I stumbled across my latest find at my local Super Target. Tucked in with the Betty Crocker GF mixes was a box for Simply Organic Banana Bread. I drooled over the moist bread picture, torturing myself with what I’ve had to give up for just a moment (I tend to do this.. but that’s for another post…) I was just tearing my eyes away when I noticed up in the little left had corner of the box there was an inconspicuous little “Gluten Free” label. What?! I can have this yummy looking bread?! Yeay! I immediately grabbed it, scanned for casein ingredients and found none. So I bought it and when I got home, true to form, I had a few overripe bananas. So I whipped up a great banana bread in no time at all! With only three ingredients (eggs, water and bananas), no rise time or anything else, it was super easy and fast. And yummy. Oh, was it YUMmmmmmmy. Moist and banana-ey, no one even knew it was GFCF. It was so wonderful that it didn’t even last a full 24-hours. My son and husband (and myself) loved it so much we just kept going back for slice after slice. “Just a one more. Mommy… pulllleeeeesssseee?!” our 5-year-old son kept pleading. He loved it! I had it toasted with Earth Balance in the morning for breakfast. Oh, it was so good. Great. Now I’m...
