Cooking Made Simple!
 
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Today I made my first "bread" totally gluten free.  I admit, I was a bit skeptical.  I was afraid it would come out dry and tasteless.  I even added additional spices to compensate for the dryness.  Boy was I surprised!  I sliced off a piece and slathered it with cream cheese.  It was the BEST bread I have ever tasted.  Hands down!!! Give this recipe a try...you'll be transformed too!  Be sure to make up the flour mixture from the previous post.  It saves so much time later.

Preheat oven to 350F.

1 rounded cup of fresh, grated zucchini

Dry ingredients:
1 1/2 cup Gluten Free Flour Mixture (see recipe below)
2 t baking powder
1/2 t baking soda
3/4 t xanthan gum
1 1/2 t cinnamon
1/8 t cloves
1/8 t vanilla powder
1/2 c brown sugar
1/2 c sugar

Wet Ingredients:
1/3 cup coconut oil
1 t fresh lemon or lime juice
2 egg whites, beaten
1/4 cup coconut milk

Option:  1/3 cup chopped almonds

Press the grated zucchini with a paper total to remove as much moisture as you can.  After pressing, fluff with a fork.  Set aside.

Mix dry ingredients, adding the sugar last.   Add wet ingredients and beat until batter is smooth.  (May also incorporate with a wooden spoon - this is how I mixed the batter.)  Add in the zucchini and almonds and stir by hand to combine. 

Scoop and scrape the batter in to a prepared loaf pan (line the bottom of a 9-inch loaf pan with a piece of parchment paper.  Lightly oil it.)

Bake in center of oven until the top is golden and firm, yet gives a bit when lightly touched.  It should feel slightly springy.  Bake for 50-60 minutes.  Test with a thin sharp knife or toothpick - should come out clean with no crumbs or batter.
 
 
I am experimenting with creating baked goods without gluten.  Most are dry and tasteless...I'm here to prove that theory wrong!  I am not gluten intolerant but have read about others who have deleted gluten from their diets and how much energy they have gained.  So I'm wondering...is it gluten that drains our energy levels?  So far I've been gluten free for 4 days.  At home, the challenge is not so bad.  Going to restaurants, well, that's a different story. 

I recently purchased a cookbook called the Artisanal Gluten-Free Cooking by Kelli & Peter Bronski.  This is where the "flour" mixture originated from.  I was able to find all the ingredients at Whole Foods.  Whole Foods even has a "Gluten Free" section.  How cool!

Recipe:  [makes about 3 cups]

1 1/4 cups brown rice flour
3/4 cup sorghum flour
2/3 cup cornstarch
1/4 cup potato starch
1 T + 1t potato flour
1 t xanthan gum (a necessity in GF baking!)

Combine all ingredients and store in an air-tight container in the refrigerator.  Be sure to bring your mixture to room temperature before working with your recipe.

I made a quadruple batch to have plenty on hand.  I simply use this mixture in place of flour in most conventional recipes and add 3/4 to 1t xanthan gum.  Give it a try and see what you think!  So far I love it!
 
 
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1 pound boneless skinless chicken, sliced
1/2 red onion, roughly chopped
4 garlic cloves
1/2 t red pepper flakes
2 t ground coriander
1 t ground cumin
1 T soy sauce
1/4 cup vegetable oil
1 T soft brown sugar
chopped roasted peanuts, to serve

PEANUT SAUCE:
1/2 cup crunchy peanut butter
1 cup coconut milk
1-2 T sweet chili sauce (found in Asian isle)
1 T soy sauce
2 t lemon juice

Soak about 20 wooden skewers in cold water for 20 minutes to prevent scorching.  Cut the chicken into thick flat strips.  Thread a strip of chicken , flattening it on the skewer.

Process the onion, garlic, chili flakes, coriander, cumin, a pinch of salt and soy sauce in a food processor.  Process until smooth, adding a little oil to assist the processing.  Spread the marinade over the chicken, cover and refrigerate for 30 minutes.

Make peanut sauce.  Put all the ingredients in a heavy-based saucepan with 1/2 cup water.  Stir over low heat until the miture boils.  Remove from heat.  The sauce will thicken on standing.  (You may also substitute this for a store bought peanut sauce.  Just warm the sauce in 30 second bursts in the microwave just before serving.)

Heat a grill to 300 degrees.  Cook the chicken for 2-3 minutes on each side, sprinkling with a little oil and brown sugar.  Serve garnished with the cucumber, sticky rice and peanuts.  Serve the peanut sauce as a dipping sauce.

 
 
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Banana Hazelnut Bread
2 cups flour, sifted
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (2 or 3 bananas) mashed bananas
1/2 cup hazelnuts
1/2 t almond extract

Sift together flour, baking powder, baking soda, salt and cinnamon.  Cream together butter and sugar.  Add 2 eggs, one at a time until well mixed.  Add mashed bananas.  Mix well.  Blend in sifted dry ingredients and fold in chopped hazelnuts.  Turn into a greased 8x4-inch loaf pan.

Bake for 50 minutes at 350F.  Remove from oven and cool on a wire rack.  Cool completely before assembling the dessert.

Assemble dessert...

Slice a piece of bread and place on the dessert plate.
Top with a scoop of vanilla bean ice cream.
Drizzle with caramel and chocolate sauce.
May add more hazelnuts, if desired.
 
 
Thyme for Cherry Sauce

Try this quick and easy sauce to serve over pork or chicken.
TIME:  10 minutes
  • 1 T olive oil
  • 1 c chopped onion
  • 1 shallot, finely chopped
  • 1 t chopped fresh thyme
  • salt & pepper, to taste
  • 1 c dried cherries, chopped
  • 1 c apple cider (sparkling works great too)
  1. Heat the oil in a skillet over medium heat and add the onions, shallots, thyme, salt & pepper.
  2. Cook until onions are soft, about 5 minutes.
  3. Add the dried cherries.  Cook for 1 minute and ad the apple cider.
  4. Bring to a boil and cook until the cider reduces a little and becomes syrupy, about 2 to 3 minutes.
CHEF TIP: Try different flavors of sparkling apple cider to change the flavor just a bit. You could also substitute the dried cherries for dried cranberries or plums.  Be creative and create a flavorful sauce to accompany your meal.
 
 
Here's another winner of a recipe I posted on Recipezaar.com.  It's a super easy pizza dough that you will want to make instead of ordering from your favorite pizza place.
 
 
Check out this recipe I posted a couple of years ago on Recipezaar.com. 
 
 
Today is July 12th, 2010 and it's a bit warm in Denver, Colorado.  So I was thinking about a nice easy and cool dinner.  Went to Tony's Market and found some really yummy ingredients.  I decided that a summer salad would be the perfect dinner topped off with a Tiramisu for dessert.

Watermelon Chicken Salad drizzled with a Meyer Lemon Rosemary Dressing

1 package of Romaine Lettuce greens
1 1/2 cups watermelon, cubed and seeded
1/2 cup feta cheese
1/4 cup almonds, roasted and chopped
2 cups shredded chicken (I'm using a pre-made roasted chicken)

In a large bowl, add romaine lettuce.  Drizzle lightly with the meyer lemon dressing (bottled version).  Top with feta cheese, watermelon, almonds and chicken. 

Serve with toasted rustic bread drizzled with olive oil and Parmesan cheese.

Napadreamin'swine pairing recommendation:
"Sparkling is always appropriate, but try a Chablis from France (100% Chardonnay) or Sincere. Both are high acid and subtle fruit which will not overpower the Myer's lemon."