gluten-free

All posts tagged gluten-free

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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The Garlic Bread Started It!

Published July 30, 2015 by lynn k scott

Today was like any other day at the office.  Well it was, until someone chose to make garlic bread and make me REALLY hungry.  Having Celiac’s Disease, I couldn’t partake in the glorious garlic-filled aroma that now permeated the office.  I returned to my office, shut the door, hoping to seal off some of the intoxicating smell that comes from garlic.

It didn’t work; sadly.

So here I am, sitting at my desk, thinking about the gluten-free caesar salad I had waiting for me this lunch-hour.  To say it paled in comparison to garlic and butter, dripping from glutenous bread, would be an understatement.  It’s hard trying not consume anything gluten when it smells as if Heaven is relocating to your nose.

I had to make a lunch adjustment.  I took myself to the store to pick up an Udi’s gluten-free pizza. After all, $7.00 for a frozen pizza is better than $20.00 for the same pizza from the local pizza place. Don’t get me started on the over-charging restaurants get away with because it’s “gluten-free”.

I make my way back to the office, preheat the oven, and return when I hear it’s at temperature.  I notice thick plumes of smoke coming up from the burner.  That can’t be good.  I open the oven just enough to have clouds of smoke escape and cloud the office halls along with a burnt smell.

Dang it!  Now, I’m gonna get blamed for this one.  I quickly throw in my pizza and rationalize it’s only 12 minutes of cooking time.  I start to return to my office and see exactly how much smoke is lingering in the halls.  It was probably an unnecessary assumption that the smoke detector would go off and then water would rain down from the ceiling, destroying all our electronic equipment.

OFF!  Back to the kitchen and turn the oven off.  Fan on HIGH!  Open windows and doors.  Not really giving a care the air conditioning is on.  I wait a few minutes before retrieving my pizza.  The cheese is half-melted.  Not fully cooked.  Put it on a plate and into the nuker for a 30 seconds.

It’s official.  This pizza sucks.  The smoke has stopped coming up through the burner.  I use a towel and move the oven rack and start wiping up, what appears to be butter.

That damn garlic bread started all this.  It started my craving, led to the pizza purchase and then it ruined the cooking of said pizza.  I’m left with an office full of smoke and some gluten-free gelato.  Who knew I would need that today?  I am just grateful I picked some up.  It will make me feel better, esp. now that I will be cleaning the oven.

No more pizza at work!

Making Gluten Free Bread

Published April 5, 2015 by lynn k scott

In our church, someone volunteers for the year to bring the communion bread.  I volunteered for 2015.  Now, I am one of two gluten-free people who attend this church.  They actually changed the communion bread to gluten free, so we don’t have to skip this part of the service.

I volunteered to make the bread, as buying it is really expensive and quite bland.  Granted, some of my attempts have not been up to my usual baking standards.  However, I think I have finally found the winning recipe and the right flour mixture.

I have switched to a new gluten-free flour mixture.  I have attempted, and had some success, making my own mixtures, I have tried several premade flour mixtures and I think I have found the one that works for me:  Pamela’s Artisan Flour Blend.

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I have a really hard time buying mixes, even if it’s gluten-free.  I like one flour mixture that I can use for multiple recipes.  I made two loaves of white bread yesterday.  One for me to sample before taking to church and another to take to church. I was so impressed by the results.  The bread recipe I followed was spot on. The bread is moist, delicious and actually looks like a loaf of homemade bread.  Follow the tip on a parchment collar.  I had never used one before, but it helps immensely.

I have also used this flour blend to make gluten-free pancakes.  They are so good, you’d never tell they weren’t made with regular flour.  The nice thing with Pamela’s flour is I can Google almost anything and add “using Pamela’s Artisan Flour” and I get a lot of recipes to choose from.

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UPDATE (4/6/15): The bread was a success! Over a dozen people came up to me telling me how great it was.

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