Thursday, January 29, 2009

Snickerdoodles - Gluten Free Cookies Cookbook review


This review is for the Cookbook by Jeanne Basye "Gluten Free Cookiess." I also got permission to post the recipe! I thought it would be a good idea to let my 11 year old daughter follow the recipe and make the cookies herself. She did need a little help, but that was mostly because of her lack of experience with cooking and knowing simple cooking terms. We will have to work on that. Otherwise she did a great job and the cookies turned out very yummy. We took some to our Lit. Club and she got complements from the other mom's.

The cookies were just the right texture. They weren't hard, nor were they soft. They didn't fall apart. The flavor was great. They were exactly the way I remember Snickerdoodles to be.

I think the recipes in this cookbook are easy to follow along. The ingredience are devided up so that they are easy to see what steps they are added in. I think that this book would be a great learning to bake cookbook for kids. Another thing that I like about this book is the simplicity of it. It is easy to read, understand and is not too wordy. Sometimes wordy recipes intimidate me and I pass them up.

Earlier I made Chocolate Chip Cookies from this cookbook. You can read about this review on our groups website Gluten Free Kids R.O.C.K.

You can find other recipes on her website at The Gluten Free Cookie Lady

Liz with the Snickerdoodles she baked.


Snickerdoodles - From Gluten Free Cookies by Jeanne Basys Page 20
This versatile cookie was a celebrity among the taste testers and voted as one of the best!

1 1/2 cups The GF Cookie Lady's Flour (page 4 in her cookbook - great flour blend)
1 1/4 teaspoons xanthan gum
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1/2 teaspoon pure vanilla extract

1 large egg

1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon vanilla powder (optional)

1. Preheac oven to 350° F. Line cookie sheets with parchment paper.

2. Sift flour, xanthan gum, cream of tartar, baking soda, salt and cinnamon in bowl; stir. Set aside.

3. Beat butter, granulated sugar and vanilla in large mixer bowl on medium speed until creamy, about 4 minutes. Beat in egg. Gradually beat in flour mixture.

4. Combine 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon and V* teaspoon vanilla powder in small bowl.

5- Measure dough in 1'/: tablespoon portions; shape into balls and roll in cinnamon sugar mixture. Place balls 3 inches apart on prepared cookie sheet. With hand, flatten dough to '/2-inch thickness.

6. Bake 12 to 13 minutes or until edges arc lightly browned. Cool 4 minutes on cookie sheet then transfer to wire rack to cool completely. Sprinkle remaining cinnamon sugar over cookies.

7. Store in airtight container up to 2 days or freeze up to 2 months.

Makes 1 1/2 dozen (3-inch) cookies

Variations: For distinctive flavor, replace granulated sugar with vanilla scented sugar. (See page 131 Gluten Free Cookies).

Cookie Tip: Vanilla powder heightens the flavor of vanilla in any baked goods (Resources page 162 Gluten Free Cookies).

Monday, January 26, 2009

My Believes, Our Family, and a Disclaimer

I believe each one of us has an obligation to research our own diets out. For Celiacs, a gluten free diet is a life time way of life. We need to continuing to learn, because new information is always coming out. It is a good idea to continue to read the news, because what was safe yesterday, may not be safe today. Also, check manufactures and stay connected with organizations that are always on top of the news and research. If something doesn't sound right or I have a question I can't get an answer to, I like to check with GIG National (Gluten Intolerance Group).

I also believe that we are to encourage one another. In this wonderful country we have the freedom to make our own individual choices. One person's health food is another person's poison. What one person can tolerate, others can not. My prayer is that people will remember this and learn to respect each other.

What ever I post on this site has worked for my family. I want to encourage others and help them to see things as a possibility and not as they are doomed with this type of life-style. Please take care to do your own research, make your own adaptations, and make your own diet and health decisions.

I sometimes forget to make notes. Here are some things to keep in mind about this blog...

--My family can tolerate small amounts of Casien. We use butter without clearifying it. But you can clearify it and remove all protiens if you chose. I also use soy cheese that does have a small amount of casien in it and have not noticed a problem.

--We do occasionally use Toro - Taste Like Real Food. This product does contain a small amount of wheat starch in it. I checked with GIG National and they said that the leveles were so low that one would have to eat 5 bags of Toro in one day to cause damage in the gut. I don't think anyone is going to do that. It is also expensive and so we reserve it for occosional use.

-- I am very allergic to pork. There will be no pork, gelatin, or pig parts in any of my recipes. I use turkey ham, bacon, lunch meat. I do use ground turkey more then beef, because beef was a problem in the begining of our diagnosis and I am too afraid to eat it more then 2 times a week. For those who love pork, I am glad you can enjoy it, but it is not for me.

-- When I post a link to a recipe, I made the adaptations I needed. I often forget to note that. If I forget, please post a comment asking how I adapted it. I would be happy to respond.


I wish all of you good heath, peace, and happiness
Sheri

Sunday, January 25, 2009

Sheri's Crockpot Chili

Sheri's Crockpot Chili

1 lbs. ground chuck or ground turkey
1 or 2 med. onions, chopped
1 green pepper, chopped
3 sticks celery chopped
2 (16 oz.) cans diced tomatoes
1 (8 oz.) can tomato sauce
2 cans pinto beans (* or 2 cups beans sprouted)
1 tsp. pepper
3 tsp. chili powder
1 tsp. garlic powder
1 tsp salt
1 tsp tumerick
1 tsp cumin
1 tblsp sugar
1 small can of tomato paste

Brown ground chuck; drain grease. Combine all ingredients in a crock pot and cook 4 to 5 hoursuntil done.

* Note - Sprout beans. First soak beans over night. Drain and rinse. Set aside in something water can drain out. Every 12 hours rinse and drain beans until you notice the beans are sprouting.

Menu for January 26th - February 1st

This menu is gluten free/casien free/and pork free. I usually include 8 different dishes, just in case we change our minds.

We were at a friends house and my youngest read their menu. She noticed that the kids got to help choose a dish for that weeks menu. So my youngest started complaining and wanted me to allow her and her sister to help choose this weeks mene. So this week I asked my family what dish they would like to add to this menu.

1. My husband said he wanted steak! I told him that he would have to buy the steaks before I really counted it, because $teak would take a huge chunk out of my budget for food.

2. My youngest said she wanted taco's, because we haven't had them for a long time.

3. My oldest said she wanted Chicken Makhani. It was already on my menu when I asked her and so I held off to save it for this week. http://crockpot365.blogspot.com/2008/12/crockpot-chicken-makhani-indian-butter.html I used ground cardamom instead of the pods. You can get cardamom and garam masala at a Asian market.

4. Pesto Chicken - Trader Joes Pesto Sauce dumped over rice noodles and cooked boneless/skinless chicken chunks. Served with mixed frozen veggies.

5. Crock Pot Chili - Recipe is posted here

6. Sweet and Sour Stir fry - I am trying this one http://www.cooks.com/rec/view/0,1839,157168-251197,00.html

7. Salmon smothered in mayo and sprinkled with Paparika. Just as it sounds with salt and pepper. Bake 350 until done. Fingers crossed that my husband won't find a reason to skip the fish. :( But come on, fish is good for us!

8. Crockpot Rotisary Chicken You can find the recipe at http://crockpot365.blogspot.com/2008/10/crockpot-rotisserie-style-chicken.html I really love this recipe!!!!

Our Group Won

I submitted a recipe to Toro - Taste Like Real Food Contest for the Best Use of Whole Meal Bread. You can view all the winners at http://www.tasteslikerealfood.com/latest/

You can also view all of the winning recipes at http://www.tasteslikerealfood.com/baking-contest-winners.html

I made Drop Buiscuits and sent the recipe in September 2008. They were so good that I had a feeling about them. It was such a treat to enjoy buiscuits again. It was the first buiscuit that the kids and I had for 3 years.

Here is the recipe for OUR AWARD WINNING DROP BUISCUITS!


Drop BiscuitsWinner: Best Use of Whole Meal Bread
Preheat oven to 425 F

1 1/2 cup of Toro Whole Meal Bread Mix
1/2 cup of corn starch
2 tsp xantham gum1
1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/4 cup sugar
1/2 cup butter, melted
1/2 cup milk, soy milk or rice milk
2 large eggs

1. Grease cookie sheet well.
2. In medium size bowl, add the dry ingredients and mix well with a fork. Set aside.
3. In a large bowl, blend in the butter, milk and egg until well blended. Add the dry ingredients and blend the dough until well blended. Mixture will be sticky.
4. Dip spoon in water and drop dough onto cookie sheet leaving enough room for biscuits to rise and spread while baking. (I use a cookie/ ice cream spoon with a release. Forming a 1 inch drop biscuit seems to bake the best.)
5. Bake in pre-heated 425 F oven for 12 - 20 minutes depending on the size of the biscuits. Biscuits are done when they have a nice brown look on the top.
6. Cool and enjoy.


Visit us at our groups website - Gluten Free Kids R.O.C.K. http://gf-kids-rock.tripod.com/

Monday, January 19, 2009

Beerocks (Piroshki) Casserole


While we were shopping I seen these huge heads of cabbage, 4 lbs for $1. All I could think of was my sister-in-laws Beerocks. She use to make them all stuffed in bread dough. She could never make enough, because they were so yummy. They would take all day. Well, I just had to look outside of the box on this one and make them as a gluten free casserole.

This has 2 different recipes included, but not required. If diet restricions are not a problem, then you wouldn't need to use both of them.


Beerocks (Piroshki) Casserole - GF/CF

-1 or 2 lb of ground beef (or turkey)
-1 or 2 med onions - diced
-3 shredded carrots (optional)
-3 to 4 cups of shredded cabbage or 2 cups of sauerkraut * Leave some outside leaves for the bottom layer of pan.
-1 to 2 tsp of prepared mustard (optional)
-1/4 tsp salt
-dash of pepper
-1 tsp apple cider vinegar if using fresh cabbage.
-Prepared ranch - recipe follows
-Prepared biscuit dough - See below

Preheat oven to 375 deg F and grease 9x13 pan

1- Brown ground beef with onions. Add carrots and cabbage or sauerkraut. Mix in salt and pepper. Also mix in prepared mustard and vinegar if using.

2- Lay large cabbage leaves on bottom of pan.

3- Spread out meat/cabbage mixture over the cabbage leaves.

4- Spread out biscuit dough over meat/cabbage mixture.

5- Bake 20 to 25 minutes in oven at 375 deg. F.

6- Allow to cool and set for 10 minutes. Cut into serving sizes after 10 minutes.

7- Dish up and serve with a spoon full of Prepared Ranch Dressing over the top.


Biscuit Dough
(follow instructions from the mix for making biscuits - but don't bake)

I mix up a batch of Bette Hagman's Buttermilk Biscuit Mix and store in the freezer. I then followed the directions for making Plain Biscuits. I don't know what I used instead of buttermilk to adapted it to be Caisine Free, so I didn't post a recipe. But if I didn't have it on hand, I would use Pamela's Baking Mix and follow the instructions for making biscuits.


Ranch - also can be Caisine Free)
(or use any Ranch Dressing from the store)

This recipe was converted from the Ranch dressing in "What's For Dinner, Mom?" By Mrs. Lorrie Flem (not a GF cookbook)

-1 cup of mayonnaise or salad dressing
-1/2 cup of buttermilk, yogurt, or soy yogurt
-1 Tbsp grated Parmesan cheese (optional)
-1 Tbsp dried chives, parsley, or dill weed
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1/8 tsp pepper
-1/4 Tbsp dried tarragon
-1 Tbsp salt
-1 1-2 Tbsp milk or milk substitute (optional) if you want it thinner

Mix all together well and place in refrigerator for 1 hour to allow flavors to blend. Store in refrigerator up to 2 week.


Friday, January 16, 2009

Menu for Jan 19-25 2009

I can never follow my menu. I decide something sounds better, or I forget to get the crock pot together in the morning, or we get too busy and I need to make something easy.

So instead we made ...


-Regular spaghetti instead of baked spaghetti. - Dear Sweet Husband made it from a can and doctored it up..


-We made scalloped potatoes, because I was making a dish for another family.
with dairy http://www.recipezaar.com/Scalloped-Potatoes-82456
without dairy http://www.gretchencooks.com/recipes/1034_Gluten_Free_Scalloped_Potatoes_and_Ham I added 1/4 cup of soy cream and used less mayo, onion, paprika, Italian seasoning and a mixed seasoning blend. Top with soy cheese if you wish.


-And while I was at the store picking up the aluminum throw away pan, I found huge cabbage on sale for 4 lbs for a dollar. All I could think of was my sister-in-laws Beerocks she makes. I will post this recipe on the blog later this week.

-Saturday the husband wanted pizza and so we made pizza.

-Sunday the husband wanted to enjoy the beautiful weather at the beach and so we ate fast food without a bun.


*****


So this week is mostly the same as last weeks, except I am adding...

-Lazy ground turkey (not sure what type of sauce yet - something that needs to be used up in my refer.) - Easy, cook meat with onions and add sauce. Serve over rice.


-Crock Pot Chicken Makhani (Indian Butter Chicken)
http://crockpot365.blogspot.com/2008/12/crockpot-chicken-makhani-indian-butter.html
I used ground cardamom instead of the pods. You can get cardamom and garam masala at a Asian market.


-Chicken Veggie Soup (to use up tired veggies in the refer.) - I don't have a recipe Add leftover chicken, chicken broth, veggies and season. Cook over med until it comes to a boil and them simmer until it is done. I sate my onions and carrots for 5 minutes before adding. Can add rice or noodles. I sometimes add 2 Tbsp curry. Each time it taste a little different.


:)


The meals we didn't eat from last week that I am adding to this weeks are...

-Chinese fried rice with chicken chow mien

-Crock pot honey lentils

-Crock pot Tamale Pie

-Fish and veggies with Trader Joe Curry sauce

-Baked Spaghetti

Wednesday, January 14, 2009

What is Dietary Fiber?

Article for January 2009 - What is Dietary Fiber?


To learn more about why I am writing these articles, you can read this previous post.
http://hope-love-and-joy.blogspot.com/2008/12/new-years-resolution.html


Anyone living a gluten free diet should be making a conscious effort to make sure they are getting adequate amount of fiber in their diets. My goal this year is to learn more about fiber and get more of it into my diet. I decided to write up articles and post them onto my blog so that I will be accountable for doing so.

What is dietary fiber?
"Fiber is the portion of plant material that humans are not able to digest. Both soluble and insoluble fiber is important for proper bowel function."(2)

"Dietary fiber, also known as roughage or bulk, includes all parts of plant foods that your body can't digest or absorb. Unlike other food components such as fats, proteins or carbohydrates — which your body breaks down and absorbs — fiber isn't digested by your body. Therefore, it passes virtually unchanged
through your stomach and small intestine and into your colon. "(1)

"Fiber is often classified into two categories: those that don't dissolve in water (insoluble fiber) and those that do (soluble fiber). "(1)


Insoluble or Undigestible Fiber

"Insoluble fiber passes through the digestion system almost intact, adding bulk to the stool and acting as a sponge to absorb water."(2)

Insoluble fiber is also called Undigestible fiber. "Undigestible fiber aids in bowel regularity. These fibers are not digested by the body and may be seen in the stool. An example of undigestible fibers is the skin on corn. " (3)

"Insoluble fiber. This type of fiber promotes the movement of material through your digestive system and increases stool bulk, so it can be of benefit to those who struggle with constipation or irregular stools. Whole-wheat flour, wheat bran, nuts and many vegetables are good sources of insoluble fiber. " (1) But Celiacs/Gluten Intolerant individuals need to stay away from wheat.


Soluble or Fermentable Fiber

"Soluble fiber dissolves in water forming a gel in the intestines." (2)

"Soluble fiber. This type of fiber dissolves in water to form a gel-like material. It can help lower blood cholesterol and glucose levels. You can find generous quantities of soluble fiber in oats, peas, beans, apples, citrus fruits, carrots, barley and psyllium. " (1) But Celiacs/Gluten Intolerant individuals need to stay away from barley.

Soluble fiber is also called Fermentable fiber. "Formentable fiber are fibers that can be digested by the body. The last stage of digesting these fibers happens in the large intestine where they go through a fermentation process. Fermentation can cause increase gas, bloating and discomfort when you are not used to a lot of fiber in your diet. Legumes are an example of a soluble fiber source. " (3)


"The amount of each type of fiber varies in different plant foods. To receive the greatest health benefit, eat a wide variety of high-fiber foods. " (1)


*************************************************************************


Sheri's Smoothies - Easiest way to add fiber

-1 or 2 banana's

-Handful of frozen berries/fruit (blueberries, raspberries, strawberries or any type of fruit)

-Handful of a different type of frozen berry/fruit1/4 to 1/2 cup of yogurt/milk/soy milk/rice milk or orange juice

-1 to 2 tbsp of ground flax seed

-2 Tbsp of orange juice concentrate

-1 or 2 raw egg (optional)

-Honey of real maple syrup to sweeten if needed


In a blender, add all of the ingredient. Blend on high until well blended. Add
more liquid if needed. Taste and add sweetener if needed. Serve in a glass with love and a smile.
To view the next article, follow this link Why I Should Eat Fiber (Benefits).


Monday, January 12, 2009

January 12 - 18 menu

This is our menu for this week. I allow flexability within the week so we can change our minds if we need to. This menu is gluten free, casien free and pork free.

Wycliff Adobo Chicken

Crock Pot Honey Lentils - First time that I am trying this recipe
http://crockpot365.blogspot.com/2008/12/crockpot-honey-lentils-recipe.html

Crock Pot Tomale Pie - First time that I am trying this recipe
http://crockpot365.blogspot.com/2008/04/crockpot-tamale-pie-recipe.html

Fish and veggies in Trader Joes Indian Curry Simmer Sauce
I remember how good this was when I was working and would go out to eat at this little restraunt with my Indian friend. It was one of my Indian friends favorite dishes that they would serve occassionally.

Baked Speghetti

Crockpot Rotisary Chicken - one of my favorites
http://crockpot365.blogspot.com/2008/10/crockpot-rotisserie-style-chicken.html

Chicken Chow Mein and Chinese Fried Rice - I haven't tried the Chinese Fried Rice recipe yet
http://www.recipezaar.com/Chinese-Fried-Rice-38748

*************

Recipes are as follow

WYCLIFF ADOBO CHICKEN
I originally got this recipe from a Wycliffedinner theatre, and it originates in the Philapeans.

ADOBO FOR SIX
2-4 Tablespoons Oil or Shortening
3-4 Cups Pork Cubes, Chicken Pieces or a combination
1-2 Cups Cubed Potato
4 Large Garlic Cloves, cut in fourths
½ Cup Vinegar (I use apple cider vinegar)
2 Large Bay Leaves (in cheese cloth) (I skipped this)
2 Whole Peppercorns, crushed (I used 1/2 tsp pepper)
1 Teaspoon Salt
¼ Cup Soy Sauce
2 Teaspoons Brown Sugar
3 Cups Water
(I added 3 grated carrots)
(I added 1 onion chopped)

Directions: Brown meat and garlic with the oil in a large pot. Add other ingredients, simmer and cover until tender. Serve with rice and mixed vegetables. For thicker broth add cornstarch.

Feel free to add more brown sugar. I think it needs it. Also I remember them adding Pineapple.

***

BAKED SPEGHETTI - This does have some casien in it.

1 lb Ground meat
1 jar of Speghetti sauce
1 small package of GF Speghetti noodles
2 eggs
1/2 cup to 1 cup grated soy cheese

Brown meat and add speghetti sauce. Boil noodles and rinse with cold water. Beat eggs and mix together with noodles. Pour noodles and eggs in greased 9x13 pan. Add meat and sauce over noodles and top with the grated soy cheese. Bake Preheated oven at 350 until cheese is melted and bubbly.

***

CHICKEN CHOW MEIN - not sure where I found recipe

2-3 c. cubed cooked chicken
1 med. onion, sliced
2 c. diagonally sliced celery
3 tbsp. salad oil
1 can (6 oz.) sliced mushrooms, undrained
1 can (1 lb.) bean sprouts, drained
1 1/4 c. chicken broth
1/8 c. soy sauce
3 tbsp. cornstarch
2 cans (3 oz. each) chow mein noodles or rice

In large skillet, cook and stir chicken, onion and celery in oil until onion is tender. Stir in mushrooms (with liquid), bean sprouts and chicken broth. Blend soy sauce and cornstarch; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chow mein noodles or rice. 4-6 servings.Variation: Turkey or pork chow mein: Substitute 2 to 3 cups cut up cooked pork or turkey for the chicken.

***