Monday, July 5, 2010
Monday, June 21, 2010
Get Ready........
We're moving!!!!!!!!
New blog coming up. I never really liked BubbleTummy.
It's completely representative of the symptoms of celiac but it's kind of negative.
So we are moving. To a blog with the best 3-word phrase in the entire world.... It's a world of happiness.
Stay tuned!
New blog coming up. I never really liked BubbleTummy.
It's completely representative of the symptoms of celiac but it's kind of negative.
So we are moving. To a blog with the best 3-word phrase in the entire world.... It's a world of happiness.
Stay tuned!
Wednesday, May 12, 2010
Sesame Crackers. Yes, Crackers!!
I used to love crackers. Triscuits, Wheat Thins, Cracked Wheat, Saltines, Vegetable Thins, Table Water with Cracked Pepper etc etc etc.
I remember the first time I came home sick from school when I was little and was given some saltines with butter. Such a comfort food.
Having crackers alongside my chicken noodle soup, heaping the noodles on the cracker.
Making cracker bark with crackers baked with brown sugar and butter and glazed with chocolate and butterscotch chips.
I bought some Schar Gluten Free Table Crackers in order to make the Cracker Bark at Christmas. Both times I've bought them, they've been broken which is fine since the caramel sauce will hold them together. However, since they are always broken, they really can't be used for much else.
I'm not a fan of rice crackers. They look so plastic-y. I suppose I should give them a real shot. But, now I have these which I'll continue to perfect.
I saw a recipe in a magazine for some crackers and thought they looked fantastic. Buttery, flaky etc. And only 1 cup of flour. Why not?
Sesame Crackers
1 cup (250 mL) gluten free flour mix - I used 1 part brown rice flour, 1 part white rice flour, 2/3 of a part potato starch, 1/3 part tapioca starch
1 tsp xanthan gum
1 tbsp (15 mL) sesame seeds
½ tsp (2 mL) baking powder
¼ tsp (1 mL) salt
2 tbsp (25 mL) unsalted butter, cut into pieces
¼ cup (50 mL) cold water - May be up to 1/2 cup with gluten free flour
1 large egg yolk
1 tbsp (15 mL) whipping cream
Coarse sea salt and/or other toppings
1. Preheat oven to 325°F (160°C).
2. Combine flour, xanthan, sesame seeds, baking powder and salt in a bowl. Add butter and use your fingers or a pastry blender to work in butter until it is the size of small peas. Add enough water to just bring dough together and gather together in a ball.
5. Roll dough out on a lightly floured surface until it is 1/16-inch (2-mm) thick or less. Use a manual pasta machine to do this if you have one. Use a 2-inch (5-cm) round cutter to cut out circles. Gather and re-roll scraps. Place crackers on a baking sheet. Alternatively, just roll out into a large rectangle and use a pizza cutter to slice them into squares/rectangles or triangles. Just dust the surface with GF flour first so you can move them.
6. Beat together egg yolk and whipping cream, and brush over the tops of each cracker. Sprinkle with sea salt or other toppings and bake for 15 minutes or until golden.
I remember the first time I came home sick from school when I was little and was given some saltines with butter. Such a comfort food.
Having crackers alongside my chicken noodle soup, heaping the noodles on the cracker.
Making cracker bark with crackers baked with brown sugar and butter and glazed with chocolate and butterscotch chips.
I bought some Schar Gluten Free Table Crackers in order to make the Cracker Bark at Christmas. Both times I've bought them, they've been broken which is fine since the caramel sauce will hold them together. However, since they are always broken, they really can't be used for much else.
I'm not a fan of rice crackers. They look so plastic-y. I suppose I should give them a real shot. But, now I have these which I'll continue to perfect.
I saw a recipe in a magazine for some crackers and thought they looked fantastic. Buttery, flaky etc. And only 1 cup of flour. Why not?
Sesame Crackers
1 cup (250 mL) gluten free flour mix - I used 1 part brown rice flour, 1 part white rice flour, 2/3 of a part potato starch, 1/3 part tapioca starch
1 tsp xanthan gum
1 tbsp (15 mL) sesame seeds
½ tsp (2 mL) baking powder
¼ tsp (1 mL) salt
2 tbsp (25 mL) unsalted butter, cut into pieces
¼ cup (50 mL) cold water - May be up to 1/2 cup with gluten free flour
1 large egg yolk
1 tbsp (15 mL) whipping cream
Coarse sea salt and/or other toppings
1. Preheat oven to 325°F (160°C).
2. Combine flour, xanthan, sesame seeds, baking powder and salt in a bowl. Add butter and use your fingers or a pastry blender to work in butter until it is the size of small peas. Add enough water to just bring dough together and gather together in a ball.
5. Roll dough out on a lightly floured surface until it is 1/16-inch (2-mm) thick or less. Use a manual pasta machine to do this if you have one. Use a 2-inch (5-cm) round cutter to cut out circles. Gather and re-roll scraps. Place crackers on a baking sheet. Alternatively, just roll out into a large rectangle and use a pizza cutter to slice them into squares/rectangles or triangles. Just dust the surface with GF flour first so you can move them.
6. Beat together egg yolk and whipping cream, and brush over the tops of each cracker. Sprinkle with sea salt or other toppings and bake for 15 minutes or until golden.
Grating frozen butter is much easier.
Trying circles...
Nice and flaky!!
Then I thought I would try rolling them out and then cutting with a pizza cutter...
Much better. Although, brush with egg wash prior to cutting. Makes it easier.
Some of the thicker crackers...
On the left, the small circles I made which are a little thicker. I also re-rolled out some of the circles into ovals which is actually the perfect thickness.
I ate way too many. Even had a couple with butter. So delicious. I'll happily make a half-batch or a whole batch anytime. Maybe some extra sesame seeds, maybe some other flavouring in them. Who knows???
Tuesday, May 11, 2010
Pickle Barrel Restaurant
What to eat? So not prepared. This is why I need an iPhone!!
In another city, not too sure what I can eat and just hoping for no fast food. We decide to check out the mall and if nothing, at least I know I can have New York Fries since they only do french fries.
Just in the door of the mall is the Pickle Barrel restaurant at Sherway Gardens Mall.They had a sign right on the hostess sign saying "Allergies, please let us know" So far so good. I check with the hostess. She's not too sure and I start to scan the menu. I find a few things I think might be okay and ask to speak with someone who may know. The manager comes out and we start to talk.
I never make this much effort or bring this much attention to it. He offered to bring me a copy of what they had and he did in a few minutes and made a point to mention it to the server as well who seemed aware. A server who is aware is also new to me. It was fairly limited but that's okay, since I'm fairly picky anyway!
I chose the Grilled 10oz New York, Striploin Steak - Premium and well marbled beef with P.B.
special spice rub. Served with grilled vegetables, baby bok choy, mini potatoes and side salad.
Just salt and pepper on the steak, the veggies steamed and salad with balsamic and oil.
In another city, not too sure what I can eat and just hoping for no fast food. We decide to check out the mall and if nothing, at least I know I can have New York Fries since they only do french fries.
Just in the door of the mall is the Pickle Barrel restaurant at Sherway Gardens Mall.They had a sign right on the hostess sign saying "Allergies, please let us know" So far so good. I check with the hostess. She's not too sure and I start to scan the menu. I find a few things I think might be okay and ask to speak with someone who may know. The manager comes out and we start to talk.
I never make this much effort or bring this much attention to it. He offered to bring me a copy of what they had and he did in a few minutes and made a point to mention it to the server as well who seemed aware. A server who is aware is also new to me. It was fairly limited but that's okay, since I'm fairly picky anyway!
I chose the Grilled 10oz New York, Striploin Steak - Premium and well marbled beef with P.B.
special spice rub. Served with grilled vegetables, baby bok choy, mini potatoes and side salad.
Just salt and pepper on the steak, the veggies steamed and salad with balsamic and oil.
What a wonderful dinner at the Pickel Barrel!!!
Thursday, May 6, 2010
Gluten Free Rhubarb Coffee Cake
One of the best parts of spring. We transplanted some when we moved and it's not quite ready yet but happily, someone brought about a dozen stalks to us.
I've found some jams and other uses for it but I always loved Rhubarb Cake from Best of Bridge cookbook.
I can never admit the most common way I eat rhubarb though.
I've had a few good successes with a general gluten free flour mixture so it's time to give the cake another go. It's a very forgiving recipe since I was short on eggs and forgot the vanilla and it still turned out wonderful.
1 1/2 cups brown sugar
1/2 cup butter
2 eggs - I only had 1 so I used it and then 1/4 cup applesauce
1 cup sour milk ( 2 tbsp vinegar, 1 cup milk)
1 tsp baking soda
1 tsp salt
2 1/4 cups gluten free flour( I used 2 parts brown, 2/3 part potato starch, 1/3 part tapioca starch)
1 tsp xanthan gum
1 tsp vanilla - oops, I forgot this
1 1/2 cups rhubarb, chopped fine
Topping
1/2 cup brown sugar
1 tsp cinnamon
Cream brown sugar and butter, add eggs and beat well. Add sour milk, soda,salt and flour.
Mix well and add vanilla and rhubarb.
Pour into 9x13 greased and floured pan.
Mix brown sugar and cinnamon and sprinkle on batter.
Bake at 350F for 45 minutes.
DO NOT ADD CARAMEL SAUCE.
It makes it utterly amazing. I'm sure you don't want that. Ick....Ughh, No thank you!
Okay, I lied.
Add the caramel sauce.
Check out some other cake recipes on Gluten Free Homemaker Gluten Free Wednesday - Cake Recipes
I've found some jams and other uses for it but I always loved Rhubarb Cake from Best of Bridge cookbook.
I can never admit the most common way I eat rhubarb though.
I've had a few good successes with a general gluten free flour mixture so it's time to give the cake another go. It's a very forgiving recipe since I was short on eggs and forgot the vanilla and it still turned out wonderful.
1 1/2 cups brown sugar
1/2 cup butter
2 eggs - I only had 1 so I used it and then 1/4 cup applesauce
1 cup sour milk ( 2 tbsp vinegar, 1 cup milk)
1 tsp baking soda
1 tsp salt
2 1/4 cups gluten free flour( I used 2 parts brown, 2/3 part potato starch, 1/3 part tapioca starch)
1 tsp xanthan gum
1 tsp vanilla - oops, I forgot this
1 1/2 cups rhubarb, chopped fine
Topping
1/2 cup brown sugar
1 tsp cinnamon
Cream brown sugar and butter, add eggs and beat well. Add sour milk, soda,salt and flour.
Mix well and add vanilla and rhubarb.
Pour into 9x13 greased and floured pan.
Mix brown sugar and cinnamon and sprinkle on batter.
Bake at 350F for 45 minutes.
DO NOT ADD CARAMEL SAUCE.
It makes it utterly amazing. I'm sure you don't want that. Ick....Ughh, No thank you!
Okay, I lied.
Add the caramel sauce.
Check out some other cake recipes on Gluten Free Homemaker Gluten Free Wednesday - Cake Recipes
Wednesday, May 5, 2010
Gluten Free @NatureValley Roasted Nut Crunch Bars
Wow, that sure is a mouthful to say. Much easier to say is I <3 General Mills. The poor USA/CANADA border patrol. They must know me by now for how much shopping I do over the river in the US.
Anyways, General Mills. I love them for their Chex. Their Betty Crocker Mixes. The upcoming Gluten free Bisquick mix this summer which I CANNOT wait for. www.liveglutenfreely.com
And now, their granola bars.
To be honest, I thought it was the granola bars that they were going to have. Much to my surprise, it's actually whole almonds, sunflower seeds and peanuts.
A nice sweet treat. Granted, it looks just like something you can make at home. I had to check the label a few times since it looks like there are faux Rice Krispies in them but it's from the corn flour I think. Anyways, I certainly don't have a packaging plant in my house which is why I love these. So easy to throw in the purse to have as a snack which is definitely one of the hardest things about this.
So good!!!
Anyways, General Mills. I love them for their Chex. Their Betty Crocker Mixes. The upcoming Gluten free Bisquick mix this summer which I CANNOT wait for. www.liveglutenfreely.com
And now, their granola bars.
A nice sweet treat. Granted, it looks just like something you can make at home. I had to check the label a few times since it looks like there are faux Rice Krispies in them but it's from the corn flour I think. Anyways, I certainly don't have a packaging plant in my house which is why I love these. So easy to throw in the purse to have as a snack which is definitely one of the hardest things about this.
So good!!!
Saturday, March 27, 2010
Another Gluten Free Pasta
Another attempt at pasta. I enjoyed the Schar pasta that I had
bought much more so than the Tinkyada which had no flavour whatsoever.
The Schar pasta, as I've written about was good but really didn't heat up well. It sort of
defeats the purpose of making a big batch of sauce if it's not easy to
have noodles to eat.
That's one thing I haven't done in a while. Make my own sauce. Soon though.
I was told about a bakery nearby that had gluten free products according
to a sign in their window. So naturally, I was excited to go. I've been
there before and it was full of warm, crusty Italian rolls and breads.
I asked about the gluten free products and they pointed me to the only
things they carried. Corn pasta and spelt pasta. So they were 1 for 2,
I guess, since spelt is not allowed. Nor would I even try it if I could
since I don't particularly like the word "spelt". That's me. Super
picky but yet a food snob.
I bought a package of the penne and put it away at home along with all the other pastas I've picked up and have yet to try.
A whiff of homemade tomato sauce one day made me crave pasta though and I decided this would be the package I would try.
"The Le Veneziane corn pasta gets its characteristic golden color from its rich natural carotenes (vitamin A). This corn pasta has a delicate and gentle taste that allows it to work
with any sauce. It taste just as good as (some say better than) regular wheat pasta.
Le Veneziane corn pasta embodies Italian pasta making traditions at its best."
This was good. Really really good. I didn't taste too
much of a corn flavour but this might be my new go-to pasta. Easy to
cook, not too starchy, not mushy, not brittle. As Goldilocks would say,
" It was just right".
I made the whole package and the leftovers, I rinsed in cold water to stop the cooking, then put a
little olive oil on the noodles so they wouldn't stick. I had a really
good feeling about the pasta. Threw some sauce on top and brought it to
work the next day for dinner. My gutsy Move of the Day? Not bringing
any other meal to eat. If this didn't heat up well and turned into
mush, I would have absolutely nothing to eat other than my snacks.
And.......
It was fantastic heated up as well. All in all, just like normal, eating for one meal and having great leftovers.
Now, I think it might be time to start making my own tomato sauce again.
bought much more so than the Tinkyada which had no flavour whatsoever.
The Schar pasta, as I've written about was good but really didn't heat up well. It sort of
defeats the purpose of making a big batch of sauce if it's not easy to
have noodles to eat.
That's one thing I haven't done in a while. Make my own sauce. Soon though.
I was told about a bakery nearby that had gluten free products according
to a sign in their window. So naturally, I was excited to go. I've been
there before and it was full of warm, crusty Italian rolls and breads.
I asked about the gluten free products and they pointed me to the only
things they carried. Corn pasta and spelt pasta. So they were 1 for 2,
I guess, since spelt is not allowed. Nor would I even try it if I could
since I don't particularly like the word "spelt". That's me. Super
picky but yet a food snob.
I bought a package of the penne and put it away at home along with all the other pastas I've picked up and have yet to try.
A whiff of homemade tomato sauce one day made me crave pasta though and I decided this would be the package I would try.
"The Le Veneziane corn pasta gets its characteristic golden color from its rich natural carotenes (vitamin A). This corn pasta has a delicate and gentle taste that allows it to work
with any sauce. It taste just as good as (some say better than) regular wheat pasta.
Le Veneziane corn pasta embodies Italian pasta making traditions at its best."
This was good. Really really good. I didn't taste too
much of a corn flavour but this might be my new go-to pasta. Easy to
cook, not too starchy, not mushy, not brittle. As Goldilocks would say,
" It was just right".
I made the whole package and the leftovers, I rinsed in cold water to stop the cooking, then put a
little olive oil on the noodles so they wouldn't stick. I had a really
good feeling about the pasta. Threw some sauce on top and brought it to
work the next day for dinner. My gutsy Move of the Day? Not bringing
any other meal to eat. If this didn't heat up well and turned into
mush, I would have absolutely nothing to eat other than my snacks.
And.......
It was fantastic heated up as well. All in all, just like normal, eating for one meal and having great leftovers.
Now, I think it might be time to start making my own tomato sauce again.
Sunday, March 14, 2010
Gluten Free Chocolate Mint Brownies
St Patrick's Day. Day of the Sugar Cookie with Green Icing. Or not.
I wasn't sure I would have time to make them and then I spotted Chocolate
Mint Brownies on the homepage of www.allrecipes.com
Hmmmm. Could I?
I've been meaning to make Gluten Free Turtle Brownies from The Baking Beauties for a while now.
Even bought the caramels but not the pecans.
Her brownies, my mint nanaimo custard/icing filling and chocolate topping.
Happy St Patrick's Day!!
Thursday, March 11, 2010
Gluten Free Tortillas
I had a craving for fajitas today.
I hate corn tortillas. Dilemma.
I'm sure they are perfectly lovely for some people but I like my nice soft flour tortillas that don't have the texture of sawdust.
I've tried a commercially sold brown rice version but wasn't that impressed with it's thawing capabilities.
I found this recipe on the Forums. When I first found out about celiac, I pretty much lived on these kinds of forums. Living Without.... Tortilla Recipe
It's about halfway down the page.
This one is from the folks at Living Without magazine I've changed it up a little since I'm not a bean flour girl.
Gluten Free Tortillas
Gluten-Free Flour Tortillas
MAKES 6-8 TORTILLAS.
1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour ( I used sorghum )
2 tsp xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening
3/4 to 1 cup warm water
1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
2. Add the warm water, starting with 3/4 cup and mix well.
3. Continue to add water until a soft, cohesive dough is formed.
4. Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
5. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
6. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
7. Bake until the second side has slightly browned - should brown in a very short time.
8. Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.
One of the posters who has made tortillas forever uses a tea towel to push down on the bubbles that form.
Finally. Tortillas that taste just like flour tortillas. I made one into a quesadilla right away and it was fabulous. I froze them between parchment after this.
Later, we made fajitas and the first two I heated in foil in the oven after a very quick defrost. First one was great, by the time I was ready for the second one, it had kind of hardened again. I tried to heat it back up but it didn't work.
I had to try again. I took one out of the freezer and put it in the microwave, with a little dish of water and then heated it for about 30 seconds.Worked wonderfully this time. It was pliable during filling, eating and then even a few minutes later when I checked the end of it.
I hate corn tortillas. Dilemma.
I'm sure they are perfectly lovely for some people but I like my nice soft flour tortillas that don't have the texture of sawdust.
I've tried a commercially sold brown rice version but wasn't that impressed with it's thawing capabilities.
I found this recipe on the Forums. When I first found out about celiac, I pretty much lived on these kinds of forums. Living Without.... Tortilla Recipe
It's about halfway down the page.
This one is from the folks at Living Without magazine I've changed it up a little since I'm not a bean flour girl.
Gluten Free Tortillas
Gluten-Free Flour Tortillas
MAKES 6-8 TORTILLAS.
1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup fava bean flour ( I used sorghum )
2 tsp xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBs vegetable or other shortening
3/4 to 1 cup warm water
1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.
2. Add the warm water, starting with 3/4 cup and mix well.
3. Continue to add water until a soft, cohesive dough is formed.
4. Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.
5. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.
6. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.
7. Bake until the second side has slightly browned - should brown in a very short time.
8. Keep warm in a tortilla keeper or wrapped in a cloth until served.
Note: Will freeze in a sealed plastic bag for up to three months.
One of the posters who has made tortillas forever uses a tea towel to push down on the bubbles that form.
Finally. Tortillas that taste just like flour tortillas. I made one into a quesadilla right away and it was fabulous. I froze them between parchment after this.
Later, we made fajitas and the first two I heated in foil in the oven after a very quick defrost. First one was great, by the time I was ready for the second one, it had kind of hardened again. I tried to heat it back up but it didn't work.
I had to try again. I took one out of the freezer and put it in the microwave, with a little dish of water and then heated it for about 30 seconds.Worked wonderfully this time. It was pliable during filling, eating and then even a few minutes later when I checked the end of it.
Monday, March 8, 2010
Pasta!!!!!
I've had pasta 3 times since I've been gluten free. I love pasta. Love to go for Penne with Tomato Sauce. I'm so plain... but why mess with a good thing.
I haven't been to a restaurant to try their rice pastas yet though.
I've tried Tinkyada and found that it had no flavour. The texture was fine but it just seemed strange, like something was missing.
Then I tried Schar penne and I've had that twice now. It's a fantastic substitute for me although it didn't heat up the next day very well but that could be my technique so I'll have to try again.
I haven't been to a restaurant to try their rice pastas yet though.
I've tried Tinkyada and found that it had no flavour. The texture was fine but it just seemed strange, like something was missing.
Then I tried Schar penne and I've had that twice now. It's a fantastic substitute for me although it didn't heat up the next day very well but that could be my technique so I'll have to try again.
Friday, February 26, 2010
Ahhhh Scones.....
I was driving through the States, just outside San Francisco when we stopped in at Whole Foods to buy some dinner items. I found the Whole Food's brand of Cranberry Orange scones. This was before I really started baking my own gluten free items. Very dry. Not a ton of flavour. Certainly not great at room temperature and well, we didn't have access to a microwave.
I torment myself. I read the King Arthur Flour blog. Sometimes just for the photos. The photos can be mouthwatering. They recently had a blog post on Gluten Free Brazilian Cheese Bread which I really want to try since I had some at the Farmer's Market on Granville Island in Vancouver.
But prior to that, some time ago, bookmarked and saved was a recipe for Scone Nibbles or a copycat version of Starbucks scones. http://www.kingarthurflour.com/blog/2009/06/10/a-tasty-nibble-an-ideal-nosh-sugar-glazed-mini-scones/
Now, I made some focaccia last week with a gluten free bread flour mix and didn't label it. So of course, what did I accidently use when I made these scones? Yeah, that's right. Oh well, they were still amazing. I really can't complain.
I didn't have enough chocolate chips or vanilla extract so I used my white chocolate chips with some butterscotch extract and then some amaretto flavouring for the glaze.
That's right. White chocolate butterscotch scones with amaretto glaze. So much yum!
Thursday, February 18, 2010
Maple Grove Gluten Free Pancakes
Mardi Gras. Fat Tuesday. Pancake Tuesday.
Bring it to my mouth!
I've tried another pancake mix before and they just did not turn out. I was happy to find Maple Grove Gluten Free Pancake Mix at the store and it was in the regular food section as well. Not in the Natural Foods area. Sweet!
Bring it to my mouth!
I've tried another pancake mix before and they just did not turn out. I was happy to find Maple Grove Gluten Free Pancake Mix at the store and it was in the regular food section as well. Not in the Natural Foods area. Sweet!
Looking good.
You can't really see it but mine are more square-ish.
I can't even begin to tell you how good these were.
They do have soy flour in them so I don't know that I would buy them again but for $2.79, if you can eat soy, they are worth it.
Thursday, February 11, 2010
Picazzo's Pizza Review
One day I saw a link to Picazzo's Gluten Free Menu and knew that one day I would go there.
And one day last fall, I did.
Driving through Arizona, led me to Flagstaff to stay for the night.
I asked for the gluten free menu and a beer! My first Bard's Tale beer. It was just like drinking a microbrewery beer.
I ordered the garlic bread and the server asked if I wanted some marinara sauce to dip it in. Oh, heck yeah! My first garlic bread in months. It's a little heavier than you might be used to but it was still great.
I also ordered pizza. Of course. Now I could have ordered any kind of specialty pizza but I just wanted a good old fashioned Pepperoni Pizza.
Nice and thin crust. Covered in parm.
I just wish they were closer. Franchise anyone?
Y'all need to get some!
And one day last fall, I did.
Driving through Arizona, led me to Flagstaff to stay for the night.
I ordered the garlic bread and the server asked if I wanted some marinara sauce to dip it in. Oh, heck yeah! My first garlic bread in months. It's a little heavier than you might be used to but it was still great.
I also ordered pizza. Of course. Now I could have ordered any kind of specialty pizza but I just wanted a good old fashioned Pepperoni Pizza.
Nice and thin crust. Covered in parm.
I just wish they were closer. Franchise anyone?
Y'all need to get some!
Wednesday, February 10, 2010
Bob's Red Mill Gluten Free Cornbread Review
I was driving through the southern states last year and wasn't able to have a lot of the regional foods. South Carolina and its hushpuppies and honey butter were particularly tempting but I could only watch as everyone around me ate them.
I found Bob's Red Mill Gluten Free Cornbread Mix and thought I could make some hushpuppies out of that. Changed my mind and just decided to first try it as cornbread. Just add eggs, oil or butter and milk and mix it up and pour in the pan. It really doesn't get much easier. I added some Cajun spice which was nice. I think it's a little more on the sweeter side of the cornbread scale though.
I found Bob's Red Mill Gluten Free Cornbread Mix and thought I could make some hushpuppies out of that. Changed my mind and just decided to first try it as cornbread. Just add eggs, oil or butter and milk and mix it up and pour in the pan. It really doesn't get much easier. I added some Cajun spice which was nice. I think it's a little more on the sweeter side of the cornbread scale though. Also made some Honey Butter for the cornbread. 1/2 cup of butter with 2.5 tbsp of honey mixed in.
Y'all need to get some.
Tuesday, February 9, 2010
Vintage Lemonade
You've never had lemonade like this before.
Vintage Lemonade
Ingredients
* 5 lemons
* 1 1/4 cups white sugar
* 1 1/4 quarts water
Directions
1. Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside. I use my thick vegetable peeler.
2. Place the rinds in a bowl or pitcher and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
3. Bring water to a boil and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
4. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.
Vintage Lemonade
Ingredients
* 5 lemons
* 1 1/4 cups white sugar
* 1 1/4 quarts water
Directions
1. Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside. I use my thick vegetable peeler.
2. Place the rinds in a bowl or pitcher and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
3. Bring water to a boil and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
4. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.
Sunday, February 7, 2010
Gluten Free Nanaimo Bars
Some holiday traditions should really be done all year round. The Nanaimo bar is always around the house at the holidays. Normally made with graham cracker crumbs, I had to make a change this year and there's no difference whatsoever. Other than no tummy ache!!
From Wiki: "The Nanaimo bar is a dessert of Canadian origin popular across North America. A type of chocolate no-bake square, it is named after the West-Coast city of Nanaimo, British Columbia. It consists of a wafer crumb-based layer, topped by a layer of light vanilla or custard flavoured butter icing, which is covered in chocolate made from melted chocolate squares.[1] Many varieties are possible by using different types of crumb, flavours of icing (e.g. mint, peanut butter), and types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint flavoured icing or mocha flavoured icing."
I used these:
They worked fantastic but are slightly difficult to find.
Since my Sugar Cookies turned out so well last time, I think I might bake a few a little bit more and then crush them. I'm sure I will find a place for the rest of the cookies that are made. The first batch didn't last long at all!
From Wiki: "The Nanaimo bar is a dessert of Canadian origin popular across North America. A type of chocolate no-bake square, it is named after the West-Coast city of Nanaimo, British Columbia. It consists of a wafer crumb-based layer, topped by a layer of light vanilla or custard flavoured butter icing, which is covered in chocolate made from melted chocolate squares.[1] Many varieties are possible by using different types of crumb, flavours of icing (e.g. mint, peanut butter), and types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint flavoured icing or mocha flavoured icing."
I used these:
They worked fantastic but are slightly difficult to find.
Since my Sugar Cookies turned out so well last time, I think I might bake a few a little bit more and then crush them. I'm sure I will find a place for the rest of the cookies that are made. The first batch didn't last long at all!
Subscribe to:
Posts (Atom)
