gluten-free

All posts tagged gluten-free

My lil baker

Published May 18, 2018 by lynn k scott

Many of you know my daughter is homeschooled.  An area we focus on, besides core classes, is life skills.  It’s so important for a child to know how to take care of him/herself.  One area, that I truly enjoy teaching my daughter is cooking and baking.  She may not take initiative in cleaning her room or showering (what is with tweens???), but cooking and baking are becoming her thing.  She doesn’t even realize she’s reinforcing fractions, reading and science concepts.

Having worked in the hospitality industry most of my life, I am constantly taking pictures of my culinary creations.  My lil miss has picked up on this and now takes pictures of her creations.

Yesterday, I saw she posted a pic of green whipped cream that she was beating by hand.  I called her and let her know, she’d need to beat it a lot more.  Even I use the Kitchen Aid mixer for whipped cream; but to each their own.

I asked why she was making homemade whipped cream.  Without missing a beat, she replied, “to go with my bundt cake”.  Her inner artist comes out to play, especially, while baking.  Her homemade biscuits, that she made earlier in the week, received sprinkles.  I kid you not.  They were very colorful.

She then informed me that cake was gluten-free.  I was surprised, but happy.  She really wants to make sure I can eat what she makes.  I normally always cheat to taste everything she makes.

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I get home to see her bundt cake in a baking dish.  I let her know that wasn’t a bundt cake.  She said, “I couldn’t find the pan.”  I showed her where it was and then tried a little piece of the cake.  It was SOOOOOOO good!  I noticed it was slightly pink and had a little crunch, here and there.  I asked her about it.  Of course…should have known….SPRINKLES!!!  She cracks me up.  She puts her own spin on everything she makes.

It turns out the Betty Crocker bundt cake recipe can be made gluten-free just by substituting the regular flour with gluten-free flour.  I prefer to use Pamela’s Artisan blend as my gluten-free flour of choice.  The results are amazing and you’d never know it was gluten-free.

My daughter may not realize it yet, but she’s creating her own memories that she will pass down to her children one day.  My future grandchildren will get a kick out of hearing how colorful their mom’s baking used to be.  I’m so proud of the thoughtful, independent, capable, young woman she is becoming.

 

 

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The culinary bug bit me….again

Published May 7, 2018 by lynn k scott

I admit it. Since being diagnosed with cancer, going through chemo and just functioning has consumed most of my energy. I haven’t canned a thing all year. I haven’t even been baking as much as I used to. This simply won’t do.

The culinary bug has been buzzing past my ear and I have been itching to get back into the kitchen. Saturday, I picked up three dozen eggs from a local farm. Ok, so I pay a bit more for them, but they are fresh, they taste great and I LOVE getting blue-shelled eggs.

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Yes, they taste the same as a brown-shelled egg, but shouldn’t you appreciate the beauty of something so simple?

Sunday is our busiest day of the week. We have church in the morning and my daughter has youth group in the evening. During that time, we have to eat, normally run errands; including grocery shopping.

As soon as we got home from shopping, I went to work. I had the best intentions of making a gluten-free loaf of bread, but time wasn’t on my side. Instead, I prepped veggies for the work week. I take them to snack on.

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I wanted to use the tomatoes that I purchased last week. What popped into my mind? Roasted totato soup! I roasted the Roma tomatoes and garlic in the oven. Since I needed to roast onions too, I used my air fryer. LOVE that machine!!!

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While that was roasting, I made peanut butter. Yup…super simple. Just use peanut powder, a bit of salt and almond milk. Now, I have something to dip that boring celery in. That’s a win in my book. I also put some beans in a bowl with water to soak.

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It was time for a nap…yup those are still needed as chemo all but destroys your body and being over 40, I bounce back about as much as a deflated ball.

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We stopped off at the Asian market to get a few supplies the regular stores don’t carry. Then off to the she-child’s youth group. I stayed because there was a parent forum with a lot of useful information.

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As soon as we got home, I started a batch of yogurt. While that was coming to temperature, I diced an onion and pulled out the ingredients to make crock pot baked beans. Yup, that’s for tonight’s dinner. Need to keep it simple, so we can start making lumpia for a church potluck on Wednesday. I also made the base for ube ice cream. It’s my most favorite ice cream ever. Heck, I love ube in all sorts of dishes. By making my own ube ice cream, I can guarantee it’s gluten-free. It’s so worth it. I will be putting that in the ice cream maker tonight.

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Cleaned up my kitchen, took the dogs out and headed up to bed. The culinary bug is still in my house. Not sure when it’s going away, but dang if I didn’t get a lot accomplished yesterday!

Pork Rack Chop with a Parmesan Mash and Sage Brown Butter

Published November 7, 2017 by lynn k scott

Reblog from wishtodish.co.uk

I love to make new dishes…this one is even gluten-free! I can’t wait to try it.

Wish to Dish

Yes, this is as good as it sounds….

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Welcome to my first winter warmer dish of the season. This definitely falls into the indulgent category of my recipes (a quick glance at the amount of butter and cheese in the ingredients list can tell you that much) but when has a little indulgence hurt anyone?

I have created this as a one person recipe because even though I know it is so easy to order a takeaway or just have beans on toast when eating alone; sometimes it is fun and important to treat yourself too! Help yourself to a glass of wine, put on your favourite album or podcast and really enjoy the process of cooking – it can be a great way to clear your head at the end of a long day. An even greater perk is that you get to enjoy a truly delicious meal at…

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Must have Pot!

Published February 17, 2017 by lynn k scott

…the Instant Pot that is!

I admit it…I’m a kitchen gadget-holic.  I don’t go to meetings, because I openly acknowledge my appliance, gadget, cookware addiction.  I embrace it!

This past December, at my husband’s company Christmas party, I was able to select the Instant Post Duo 7-in-1 Pressure Cooker.  I had been eyeing this for quite some time, however, being the cheap-o that I am, refused to shell out $100+ for another gadget.  Plus, my husband might’ve divorced me.  I buy kitchen gadgets/appliances like he buys car parts (5 cars/2 drive…just saying).                                                                                                                     20170111_183616.jpg

Needless to say…I am addicted!!!  Some people call it a “magic pot” and it can feel that way.  When I can cook an entire, whole chicken in 25 minutes…it’s a bit magical.  Granted, it’s a pressure cooker, not an oven, so there’s no crispy skin.  Some people will pop that chicken into the oven for 5-10 minutes to crisp the skin, but I don’t normally eat the skin anyway.   I also love using chicken quarters (pictured) and shredding them for tacos or enchiladas.

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While the chicken is resting, let’s use some of that leftover cooking liquid and make some rice pilaf!  There’s even a rice button.  It doesn’t get simpler than that.

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Chicken not your thing?

What about hard-boiled eggs?  Can you believe just 4 minutes in the Instant Pot (commonly referred to as the IP), 4 minutes of natural release and 4 minutes in an ice bath.  Done!  The shells peel off much easier too.

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Trying to eat healthier…how about some homemade Greek yogurt?  I go through a lot of yogurt.  For gluten-free yogurt, it costs just under $3.50 for a 32-ounce container.  For about $2.50, I can turn an entire gallon of milk into a 64-ounces yogurt.  Then I strain it from the whey and I have Greek yogurt.  The whey can be used in making bread, smoothies and all sorts of baking options.  Take some of the yogurt, blend in some berries (maybe a bit of honey) and make homemade yogurt pops…DELICIOUS!

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One of the best aspects of the Instant Pot is I can come home, make a meal that takes hours in just about 30-minutes.  I used to use the crock pot.  However, that would finish hours before I got home, turn itself to warm and sometimes the meat would be dry.  No more. Those days are over!

There’s a Facebook group IP Community.   There’s another Facebook group just for IP recipes!  My addiction has come “full circle” and I’ve added a second Instant Pot to my counter tops.  I couldn’t help myself.  The first one was free (from the party) and there was one at the flea market, brand new, for $50 (SQUEAL of excitement)!!!  Ok, so I took the money from my truck payment; don’t judge me.  I just had to have it.  My husband rolled his eyes.  He knew it was coming home with us.

I have the ability to have an IP just for making yogurt and one for savory dishes.

So, if you’re a foodie…this is a kitchen must-have.  If you’re going to a wedding or housewarming…bring an Instant Pot and you’ll be the favored guest for quite some time.

 

Crock Pot Potato Soup

Published January 16, 2016 by lynn k scott

This morning, as I was checking out what happened on Facebook while I slept, my friends had posted this recipe for a Crock Pot Potato Soup.  I shared the post and thought, I have all the ingredients to make this.

After I got back from the gym, cleaned the kitchen, I decided to whip this up.  I love my crock pot and if there is a recipe that I can make in it, using fresh ingredients, I’m all over it.  Add to the fact it’s been rainy and a bit on the nippy side here today, and potato soup, with a little cheddar cheese added to it, sounded pretty good.

I adore these little video clips adding the ingredients and quickly showing you quantities.  I personally don’t need the videos, the recipe would suffice too.  However, for those who may not cook often or are new to using the ever versatile crock pot, they are quite helpful.

Watch the video to see the soup come together in mere seconds.  I’ve listed the recipe below should you want to jump to the head of the line.

  • 4 cups potatoes; diced
  • 3/4 cup of onion; chopped
  • 4 cups chicken stock (I used homemade vegetable stock)
  • 1/2 TBSP salt
  • 1/2 TBSP pepper
  • 4 TBSP butter
  • 1/4 cup of flour
  • 1 1/2 cups heavy cream
  • 1/4 cup sour cream

Add the potatoes, onions, stock, salt and pepper and stir (the video omits this step).  Set the crock pot on Low for 6 hours or High for 4 hours.  After the set time has expired, melt the butter and add the flour; stir.  I used Pamela’s gluten-free flour and it worked great. Let the mixture cook for about a minute and then add the heavy cream and sour cream. Stir mixture until it thickens a bit.  Add the mixture to the crock pot, stir, reset timer for another 30 minutes on Low.

I didn’t think there was enough salt for all those potatoes.  As soon as I tasted it, I knew I was right.  It could use more, but easily corrected by the person eating the soup.  Garnish soup with cheese, scallions, bacon bits, etc.  I like the texture of the diced potatoes.  If you prefer a creamier soup, by all means use an immersion blender or blend in batches in a traditional blender.

This soup would be great in a bread bowl or served with a few slices of baguette.  Sadly, these aren’t options for me, but it’s how I would have eaten this in the past.  I will definitely be making this soup again.  With my substitutions, the soup is now vegetarian and gluten-free (for those that need/want those options).

Enjoy!

Mayo-Free Coleslaw

Published January 15, 2016 by lynn k scott

I was excited to post this coleslaw that I made last night.  It’s the second time making it since originally find it in a friend’s Facebook post.

I thought I had taken pictures of my prep work, but apparently I hadn’t.  Then I only took one picture of the final product and managed to delete it upon reviewing pictures.  UGH! How am I supposed to blog about it without sharing pictures?  UPDATE:  I uploaded the pic to WP before my deleting spree took effect.

Never fear…Google to the rescue!  I actually tracked down the exact recipe from another food blog!  The recipe is really simple.  I like that it only has a few ingredients and one of them isn’t mayonnaise.  I have never liked the creamy oil and egg concoction.  I’d go without eating than eat a sandwich with mayo slathered all over it.

Not to mention, mayo-free means less calories.  No longer need to worry about spoilage for a summer picnic.  I know for some people it won’t be the same.  As I never jumped on the mayo bandwagon, I wasn’t missing anything and I am more willing to try dishes such as this.  Using fresh ingredients also means I can guarantee it’s gluten-free, which is a requirement for my diet.

Another reason I like this recipe is the use of fresh lemon juice, instead of vinegar.  Don’t get me wrong, I love vinegars; have 6 variations in my pantry.  I like the “pop” of flavor from the lemon and its zest.  This recipe also uses honey instead of sugar.  I have significantly cut refined sugar from my diet; including my coffee!  I’ve noticed how sluggish I used to be once my sugar-high crashed like the waves against a shoreline in a Category-5 hurricane.  It’s nice to be free of those highs and lows.

I’ve listed in the ingredients and recipe below, but please visit the website to see the amazing pictures of this simple, yet tasty, coleslaw.

Ingredients

  • 1/4 small red cabbage
  • 1/2 small green cabbage
  • 1/2 carrot, shredded
  • zest of 1/2 lemon
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Remove any tough outer leaves from the cabbage.
  2. Trim the core and any tough stems from the cabbage and thinly slice.
  3. Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.
  4. Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.

Yield: 6-8 servings

Originally found on:  http://www.pbs.org/food/fresh-tastes/no-mayo-coleslaw

Sweet Potato and White Potato Gratin – Thank You ALL!

Published January 13, 2016 by lynn k scott

Originally posted on What’s For Dinner Mom, I had to share this yummy-looking recipe.  Not only is it gluten-free, but it uses some of my favorite ingredients:  potatoes, sweet potatoes and Swiss cheese!

Comments disabled here, so please comment on original post.

What's for Dinner Moms?

500 Follows!

Thank you! Thank you! Thank you! I hit my 500th follower yesterday! It took 2 1/2 years for me to get to 300 followers (I really don’t count my first year of blogging) and only 3-4 more months to get to 500. Thanks to HarsH ReaLiTy and Dream Big, Dream Often (click for links to these blogs) I have finally started to learn how to grow my blog. With time and patience it has been paying off. Thanks to all!

Sweet Potato & White Potato Gratin

I love snow days! Really, I do. I love having my kids home all day. Well, my son had a snow day but because my daughter is in virtual school there are no real snow days. I had a meeting canceled. Then dance class and then music lessons were canceled due to the weather so we had a wonderful whole day at home! All day at home. That does not…

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