I love muffins. They are a quick and filling snack that I can throw in my bag and go.
When I went gluten free I had lost hope in ever having a tender muffin again. Most mixes and recipes produce a dense, heavy baked product. And that's just not what I think of when I think muffin.
When I saw muffin recipes in the Cooking Light Gluten Free cookbook, I will admit, I had my doubts. But I had several pears sitting on my counter that I wanted to do something with. Jon had recently purchased some pumpkin spiced almonds. I thought that the muffins would be a perfect opportunity to use them both.
Jon, who isn't a big muffin fan, gave them his approval.
I love that this recipe has no oil, no butter, no shortening of any kind- and yet the end result is super flavorful and moist. I will admit, it was a very pleasant surprise!
Here's to you and your culinary adventures, friends. Cheers!
Pear & Almond Muffins
Makes 12
3 medium pears, peeled and cored
1 TBS lemon juice
2 tsp sugar
1/2 cup egg beaters
2 cups gluten free flour*
1 tsp xanthan gum*
1/2 tsp baking soda*
1/2 tsp baking powder*
1/2 tsp salt
1 1/2 tsp vanilla
1/2 cup sugar
3/4 cup almonds (I used pumpkin spiced almonds)
1 TBS powdered milk
Coarse sanding sugar
Preheat oven to 350°.
Combine first 3 ingredients in a microwave-safe bowl. Microwave at HIGH 4 minutes or until pear is very tender. Mash pear with a potato masher until pureed. Cool slightly.
Place almonds in a food processor; process until finely ground.
Combine flour, almonds, salt, xanthan gum, baking soda, baking powder, and 1/2 cup sugar in a medium bowl; stir with a whisk.
Combine egg beaters, vanilla, and pear puree, stirring well with a whisk. Add to almond/flour mixture, stirring just until moist. Spoon batter evenly into muffin tins coated with cooking spray. Sprinkle with sanding sugar.
Bake at 350° for 23 minutes or until muffins spring back when touched lightly in center.
* The original recipe calls for 2 cups of a gluten free baking mix instead of gluten free flour. If you chose to go this route, check the mix for xanthan gum, baking powder, and baking soda. Omit them if they are already contained in the mix.
Monday, January 9, 2012
Saturday, January 7, 2012
Brussels Sprout Gratin
Welcome to the first post of 2012!
So glad you could join us for a new year of adventures.
Jon and I were looking back on 2011 a few days ago while sitting on the beach together. It was a very crisp day as old man winter finally showed up in GA. But, it worked out well for us. We went to a popular stretch of beach that we normally don't frequent. It's a beautiful little spot on the coast- soft white sand, salty sea breeze, and a great view of not only the coastline, but the edge of the city as well. We like it because we can watch the sun set from the beach. The problem is that many of the locals and most of the tourists like it for the same reason. So, on nice days it can become a bit crowded for my taste.
But, since there was a nip in the air, the beach was very sparse. And that's just the way I like it. Mostly, we had the beach to ourselves save the masses of fluffed up sea gulls and the occasional bundled up runner. We sat in our little chairs and soaked in the sunshine.
We talked about how many challenges we've overcome in the past year and half- we moved across country, got new jobs, changed our dietary lifestyle, and have grown closer to God through out the entire process. It was a great time of reflection, laughter, prayer, and meditation. And, Jon played a bit of Angry Birds on his phone. I informed him there were actual angry birds on the beach to look at, but he was less than interested in those...At any rate, we are very thankful for the blessings that we were given in 2011 and have no doubt that our Father will be faithful once again this year.
In fun new food news- We can resume the cooking light project! Well, with a twist. But it's back nonetheless. My parents gifted me with a copy of The Cooking Light Gluten Free Cookbook. Yippee! I am very excited to have some new ideas and recipes. And I always enjoy the cooking light books.
Also in food fun- Jon bought me a juicer for Christmas. I've been having fun making fruity juices for my breakfast and veggie juices for snacks. Which helps with our "Year of healthier us!" plan.
First off, let me say- I don't do resolutions. I personally think they set you up for failure. And no one wants to feel like a looser. So, periodically through out the year I make mini goals. Last year, going gluten free was a big thing. For the longest time, I was struggling with what I could eat and not feel sick. Now that I have that under control, I wanted to move to the next level. Healthier gluten free, on a budget.
So, after discussing this with my husband he purchased the juicer as a fun surprise. It's a great way to get a lot of good, healthy nutrients in a tasty drink. After I had been making my own juice for a few days I found myself less likely to grab a handful of m&m's and more apt to grab an apple or pear. (I must admit, I was startled the first time I realized I chose fruit over chocolate, by choice...) Upon this realization, I decided it was time to add the next goal- incorporate more veggies and less meat into our diet.
I say less meat because A. Jon LOVES meat and B. I enjoy a good, thick, medium rare steak or some salty ham on occasion.
I have eased our suppers into this by making more veggie side dishes that I know Jon does enjoy (cucumber & tomato salad tossed with a little Italian dressing for example) or by reducing the amount of meat in a recipe. We had a "clean out the fridge" veggie soup a few days ago- it was completely meatless. (We love this sort of soup and it's so easy- a can of veggie broth, a can of diced tomatoes, a few seasonings, and whatever raw veggies you've got in the fridge. Simmer together until the veggies are tender.)We both enjoyed it so much that we just about had to rock-paper-scissors for who got to take the last cup for lunch.
I am very impressed with the way that Jon has embraced the increase in veggies. He's even making better snacking choices- light popcorn, almonds, string cheese.
So, here we are. A new year of culinary adventures. Lots of exciting new side dishes and main dishes coming our way. I must say, I am looking forward to the tasting of it all!
I will be sharing an easy side dish today. We had it as an accompaniment to some grilled chicken and fresh sliced tomatoes. It made for a great looking plate and a great combo of different flavor profiles.
Here's to you and your culinary adventures, friends. Cheers!
Brussels Sprout Gratin
24 oz Brussels sprouts
1 ½ TBS butter
1 ½ TBS gluten free flour
1 cup milk, warmed
salt and pepper to taste
3 oz Gruyere, Jarlsberg, or Gouda cheese, grated
Preheat oven to 400 degrees F.
Using a sharp knife or a mandolin, thinly slice the sprouts. Simmer in a pot of lightly salted water until just tender. Shock in an ice bath.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy. Season the sauce well with salt and heavily with pepper.
Spread the sprouts in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top.
Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.
Sunday, December 25, 2011
Merry Christmas
"The Savior—yes, the Messiah, the Lord—has been born today in Bethlehem, the city of David! And you will recognize him by this sign: You will find a baby wrapped snugly in strips of cloth, lying in a manger. Suddenly, the angel was joined by a vast host of others—the armies of heaven—praising God and saying,“Glory to God in highest heaven and peace on earth to those with whom God is pleased.”
Luke 2:11-14 NLT
Saturday, December 24, 2011
Gluten Free Lefse
It's time! It's finally time!
It's time for a Zimmerli family tradition (hmm perhaps it's a Synstelien tradition... Dad a little help on the origins please.) Either way.... it's time for lefse!
Last year I posted my southern twist on lefse. This year, I am gluten free. Because I love the tradition of lefse, I came up with a gluten free version that is just tender and flavorful as my dad's original recipe.
And once again- I caution you if you haven't ever made traditional lefse, learn from someone who knows how to prepare it. It takes years of practice and patience. But once you master it, your family will beg for it year after year.
Reheating gluten free lefse is a little more of a challenge because it naturally lacks gluten that holds it together. Adding xanthan gum helps to alleviate breaking and tearing.
For easy rewarming, I recommend putting one piece at a time in the microwave for 10-15 seconds. I fold my lefse before putting it in the fridge. If you do this as well, put the folded piece in the microwave, don't try to unfold it before you warm it or it will tear.
Before I send you off to make some delicious lefse- Charlie wanted to say hello from under "his" Christmas tree:
Here's to you and your culinary adventures, friends. Cheers!
Gluten Free Lefse*
Makes about 2 1/2 dozen pieces
*This recipe is intended for those who already know how to cook basic lefse.
3 lbs potatoes (3-4 large)
1/4 cup skim milk
4 TBS butter
3 heavy pinches kosher salt
fresh cracked black pepper
1 tsp xanthan gum
approximately 1 cup gluten free flour of your choice
1/4 cup tapioca flour
Additional tapioca flour for rolling out
Peel and cube potatoes. Put in a large pot and fill with cold water. Lightly salt. Bring to a boil. Reduce heat and simmer for 25-30 minutes until fork tender. Immediately drain.
Run potatoes through a ricer or food mill.
Warm milk and butter until butter is fully melted. Pour into riced sweet potatoes. Stir in and season with salt and pepper. Refrigerate, uncovered at least 4 hours until fully chilled.
Once chilled, add flours 1/2 cup at a time. Mix in until you've incorporated all the flour. You should have a soft dough that will still be slightly sticky.
Using tapioca flour- flour a large round pastry board. Pull a piece of dough the size of a golf ball. Dip in flour. Using a grooved rolling pin with a floured rolling pin sock, roll the dough out very thin. On my board I know it's thin enough when I can just barely make out the words on my pastry board.
Using a lefse stick, transfer lefse to your dry griddle. Cook 1-2 minutes per side until the bubbles are slightly golden. Do not overcook.
Move to a lefse cozy or between a few clean tea towels.
It's time for a Zimmerli family tradition (hmm perhaps it's a Synstelien tradition... Dad a little help on the origins please.) Either way.... it's time for lefse!
Last year I posted my southern twist on lefse. This year, I am gluten free. Because I love the tradition of lefse, I came up with a gluten free version that is just tender and flavorful as my dad's original recipe.
And once again- I caution you if you haven't ever made traditional lefse, learn from someone who knows how to prepare it. It takes years of practice and patience. But once you master it, your family will beg for it year after year.
Reheating gluten free lefse is a little more of a challenge because it naturally lacks gluten that holds it together. Adding xanthan gum helps to alleviate breaking and tearing.
For easy rewarming, I recommend putting one piece at a time in the microwave for 10-15 seconds. I fold my lefse before putting it in the fridge. If you do this as well, put the folded piece in the microwave, don't try to unfold it before you warm it or it will tear.
Before I send you off to make some delicious lefse- Charlie wanted to say hello from under "his" Christmas tree:
 |
| All the gifts have to stay on one side of the tree so he can go back into the corner to sleep and escape out the other side. |
 |
| Rar! I am the keeper of the Christmas lights! (Fun fact: Charlie has learned how to turn the lights on with the foot pedal switch so now we have to unplug the tree to prevent him from turning it on in the middle of the night.) |
Here's to you and your culinary adventures, friends. Cheers!
Gluten Free Lefse*
Makes about 2 1/2 dozen pieces
*This recipe is intended for those who already know how to cook basic lefse.
3 lbs potatoes (3-4 large)
1/4 cup skim milk
4 TBS butter
3 heavy pinches kosher salt
fresh cracked black pepper
1 tsp xanthan gum
approximately 1 cup gluten free flour of your choice
1/4 cup tapioca flour
Additional tapioca flour for rolling out
Peel and cube potatoes. Put in a large pot and fill with cold water. Lightly salt. Bring to a boil. Reduce heat and simmer for 25-30 minutes until fork tender. Immediately drain.
Run potatoes through a ricer or food mill.
Warm milk and butter until butter is fully melted. Pour into riced sweet potatoes. Stir in and season with salt and pepper. Refrigerate, uncovered at least 4 hours until fully chilled.
Once chilled, add flours 1/2 cup at a time. Mix in until you've incorporated all the flour. You should have a soft dough that will still be slightly sticky.
Using tapioca flour- flour a large round pastry board. Pull a piece of dough the size of a golf ball. Dip in flour. Using a grooved rolling pin with a floured rolling pin sock, roll the dough out very thin. On my board I know it's thin enough when I can just barely make out the words on my pastry board.
Using a lefse stick, transfer lefse to your dry griddle. Cook 1-2 minutes per side until the bubbles are slightly golden. Do not overcook.
Move to a lefse cozy or between a few clean tea towels.
Wednesday, December 14, 2011
Gluten Free Condensed Soup
I know I share a lot of recipes that contain condensed cream soups. And I try to note on them that you should always check your can to ensure it's gf.
But, I also know that purchasing gf condensed soups can be pricey(or unavailable). Therefore- I am going to share a recipe I stumbled on a few months ago and fell in love with. I originally found the recipe over on Adventures of a Gluten Free Mom. (Her recipes rock!)
It's super easy and it's made with things I always have in my house. I did tweak it a tiny bit to give it a longer shelf life. I used Bob's Red Mill All Purpose Gluten Free Flour in the last batch I made. Works like a dream.
Here's to you and your culinary adventures, friends. Cheers!
But, I also know that purchasing gf condensed soups can be pricey(or unavailable). Therefore- I am going to share a recipe I stumbled on a few months ago and fell in love with. I originally found the recipe over on Adventures of a Gluten Free Mom. (Her recipes rock!)
It's super easy and it's made with things I always have in my house. I did tweak it a tiny bit to give it a longer shelf life. I used Bob's Red Mill All Purpose Gluten Free Flour in the last batch I made. Works like a dream.
Here's to you and your culinary adventures, friends. Cheers!
Gluten-Free Magic Mix
2 1/3 cups Dry Non-Instant Powdered Milk 1 cup Gluten-Free All Purpose Flour Combine all ingredients into a large mixing bowl. As with all gluten free flour blends- store in the refrigerator to maximize shelf life. |
Cream of Chicken Condensed soup
3/4 cup Gluten Free Magic Mix
1/4 tsp onion powder
1/4 tsp garlic powder
3/4 cup gluten free Chicken Broth
1/4 cup diced, fully cooked chicken breast or canned chicken
3 TBS butter
Combine Magic Mix, onion powder, garlic powder, butter, and chicken broth to a saucepan. Mix well.
Turn heat to medium and stir constantly until the mixture thickens.
Fold in 1/4 cup chopped chicken.
Use one recipe of this for each can of condensed cream of chicken soup called for in your recipe.
Cheesy Broccoli Soup
I have a well known love of soup. I am particularly fond of it when it's cold and rainy out.
The last week or so has been soup weather. We've had taco soup, tomato soup, and a brand new recipe- cheesy broccoli soup.
We served the cheesy broccoli soup with crusty gluten free ciabatta buns. The meal was wonderfully rustic- and simple. It was just what I needed during the busy Christmas season.
Here's to you and your culinary adventures, friends. Cheers!
Cheesy Broccoli Soup
Serves 6
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken or veggie broth (I used turkey broth that I made and froze at Thanksgiving)
1 (16-ounce) package broccoli florets
2 1/2 cups 1% reduced-fat milk
1/3 cup all-purpose gluten free flour
1/4 tsp black pepper
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheeses, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth* Return pureed soup mixture to pan. Ladle into bowls and serve.
* I used my stick blender to puree the soup. I like mine to have some texture so I leave it fairly bumpy.
The last week or so has been soup weather. We've had taco soup, tomato soup, and a brand new recipe- cheesy broccoli soup.
We served the cheesy broccoli soup with crusty gluten free ciabatta buns. The meal was wonderfully rustic- and simple. It was just what I needed during the busy Christmas season.
Here's to you and your culinary adventures, friends. Cheers!
Cheesy Broccoli Soup
Serves 6
1 cup chopped onion
2 garlic cloves, minced
3 cups chicken or veggie broth (I used turkey broth that I made and froze at Thanksgiving)
1 (16-ounce) package broccoli florets
2 1/2 cups 1% reduced-fat milk
1/3 cup all-purpose gluten free flour
1/4 tsp black pepper
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheeses, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth* Return pureed soup mixture to pan. Ladle into bowls and serve.
* I used my stick blender to puree the soup. I like mine to have some texture so I leave it fairly bumpy.
Monday, December 5, 2011
Easiest Turkey EVER
Ok, I know. I know. I said I'd be back more often and where have I been? Not here. I know.
But it's my crazy season kids! I work retail. It's the nature of the beast.
Take a peek at this little project- Our Advent calender for this year. Jon picked out the cute chubby penguin to mark the 25th. Even with a million and one things going on- there will always be time for arts and crafts!
This year for Thanksgiving at my parents house, we went semi non-traditional. I shared my recipe for corn bread stuffing with you in this post. I have a few more holiday recipes in upcoming blogs, so be on the lookout for those.
Jon still had a hankering for a big turkey dinner. So, while the birds were still on sale for a great price, he picked one up. We have both been very busy with work and personal projects lately. As a result, big, family meals have been less than a priority than usual. We decided since we were both off- today was the day. Turkey day.
The best part of doing the whole meal today is I get to freeze some for future meals. And Jon gets turkey dinner leftovers for lunches- his favorite part of holiday meals.
I found a recipe a few weeks ago I have been itching to try. It's a Trisha Yearwood recipe. It's a no-peek, hands-off recipe. I had to try it.
Here's how the day went:
I got the bird prepped and in the roaster. Cooked the turkey for 1 hour at 500. Turned it off and walked away. **Serious. Walk away (after you warn everyone in the house if they open the door the consequences will be dire...)**
We went to the beach and saw this amazingness-
Ok! I had a day of fabulous relaxation. Walked over to the oven and took out the "forgotten bird." Lifted the lid (braced myself in case I just made a HUGE mistake...) And was completely wowed at the most beautiful bird I've ever cooked. I made Jon come into the kitchen and marvel at the moistness of the meat.
Made the rest of the fixin's and enjoyed a big meal with my hubby.
I love this recipe- I don't have to worry about basting or timing. It's perfect!
Here's to you and your culinary adventures, friends. Cheers!
Easy No-Peek Turkey
1 (12-pound) turkey, completely thawed, all giblets removed
1 stick salted butter, softened
2 TBS garlic salt
2 tsp pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium onion, cut in quarters
1 large carrot, chunked
2 cups boiling water or chicken stock
Adjust oven racks so covered roasting pan fits easily inside oven. Preheat oven to 500 degrees F.
Rub butter on outside and in cavity of turkey. Sprinkle salt and pepper on outside of turkey. Put celery, onion, and carrot in cavity. Place turkey, breast side up, in a large roasting pan. Pour boiling water or chicken stock into pan. Cover with a tight-fitting lid and put pan in preheated oven.
Start a timer when oven temperature returns to 500 degrees F. Bake exactly 1 hour and turn off oven. Do not open oven door. Leave turkey in oven until oven cools completely; this may take 4 to 6 hours. (Mine took about 5 hours) Carve as usual.
But it's my crazy season kids! I work retail. It's the nature of the beast.
Take a peek at this little project- Our Advent calender for this year. Jon picked out the cute chubby penguin to mark the 25th. Even with a million and one things going on- there will always be time for arts and crafts!
This year for Thanksgiving at my parents house, we went semi non-traditional. I shared my recipe for corn bread stuffing with you in this post. I have a few more holiday recipes in upcoming blogs, so be on the lookout for those.
Jon still had a hankering for a big turkey dinner. So, while the birds were still on sale for a great price, he picked one up. We have both been very busy with work and personal projects lately. As a result, big, family meals have been less than a priority than usual. We decided since we were both off- today was the day. Turkey day.
The best part of doing the whole meal today is I get to freeze some for future meals. And Jon gets turkey dinner leftovers for lunches- his favorite part of holiday meals.
I found a recipe a few weeks ago I have been itching to try. It's a Trisha Yearwood recipe. It's a no-peek, hands-off recipe. I had to try it.
Here's how the day went:
I got the bird prepped and in the roaster. Cooked the turkey for 1 hour at 500. Turned it off and walked away. **Serious. Walk away (after you warn everyone in the house if they open the door the consequences will be dire...)**
We went to the beach and saw this amazingness-
 |
| Jon and I happened upon this beautiful picnic area with walking trails tucked into the trees along with beach. |
 |
| I've never smelled the air so crisp, and clean as it was today. |
 |
| Jon taking it all in |
 |
| A sunset stroll on the beach. A perfect end to the day. |
Ok! I had a day of fabulous relaxation. Walked over to the oven and took out the "forgotten bird." Lifted the lid (braced myself in case I just made a HUGE mistake...) And was completely wowed at the most beautiful bird I've ever cooked. I made Jon come into the kitchen and marvel at the moistness of the meat.
Made the rest of the fixin's and enjoyed a big meal with my hubby.
I love this recipe- I don't have to worry about basting or timing. It's perfect!
Here's to you and your culinary adventures, friends. Cheers!
Easy No-Peek Turkey
1 (12-pound) turkey, completely thawed, all giblets removed
1 stick salted butter, softened
2 TBS garlic salt
2 tsp pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium onion, cut in quarters
1 large carrot, chunked
2 cups boiling water or chicken stock
Adjust oven racks so covered roasting pan fits easily inside oven. Preheat oven to 500 degrees F.
Rub butter on outside and in cavity of turkey. Sprinkle salt and pepper on outside of turkey. Put celery, onion, and carrot in cavity. Place turkey, breast side up, in a large roasting pan. Pour boiling water or chicken stock into pan. Cover with a tight-fitting lid and put pan in preheated oven.
Start a timer when oven temperature returns to 500 degrees F. Bake exactly 1 hour and turn off oven. Do not open oven door. Leave turkey in oven until oven cools completely; this may take 4 to 6 hours. (Mine took about 5 hours) Carve as usual.
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