RSS Feed

Guest Blog Post 1 – Jagerschnitzel by Gluten Free in Georgia

Hello! 

I am so thrilled to introduce my first guest blogger, Angela over at Gluten Free in Georgia! She is one of my absolute favorite gluten free bloggers – very appealing, easy to read recipes that bring back many of the foods that I miss the most.  I cannot wait to try this unique gluten free recipe she has created for glutenvygirl followers: German Jagerschnitzel. I am so excited to share her post and recipe!
Also, be sure to check out her recipe for German gluten free Black Forest Cake – the perfect accompaniment!

You can subscribe to her (always-fantastic) recipes here.

You can follow her on Facebook here.

Also, check out her very interesting children’s book site here.

 

 

 

 

Jagerschnitzel by Gluten Free in Georgia

Image

I grew up in a military family which meant that we moved around pretty frequently.  Every 2-3 years we would be stationed in another location so this always meant that I got used to being the new kid in school.  One of the most interesting places we were stationed in while I was growing up was Germany.  I still remember how friendly the German people were and I also remember the delicious food.  I still prepare Bratwurst and German potato salad quite often, but this weekend I was craving something I hadn’t had in years….Jagerschnitzel.  Don’t worry if you have trouble pronouncing it, but do yourself a favor and taste it.  I am confident you will declare yourself an honorary German for the day.

Ingredients:

1 lb boneless pork or veal cutlets (if you get pork tenderloin chops just pound them thin)
2 beaten eggs
1/2 c gluten-free bread crumbs
3-4 T canola oil
4 strips of bacon diced
1/2 c yellow onion chopped
8 oz baby bella mushrooms sliced
1 T tomato paste
1/2 c water
1/2 c dry white wine
1/2 tsp smoked paprika
3 stems of fresh thyme with leaves removed
2 T chopped flat leaf parsley
2 T sour cream
salt and freshly ground pepper to taste

Season cutlets with salt and pepper while heating oil in skillet over medium-high heat.  Dredge meat in beaten eggs and then coat evenly with bread crumbs.  Fry for 1-2 minutes on each side until golden brown.  Remove from pan and drain on paper towels.  Keep the meat warm in the oven while you prepare the gravy.  Saute bacon over medium-high heat for 2-3 minutes until starting to brown and then add your onions.  Saute for 2-3 minutes more and then add tomato paste and mushrooms.  Saute over low heat until mushrooms become tender and then add wine.  Cook for 2 minutes and then add water and seasonings.  Simmer gravy for 5 minutes and then stir in the sour cream.  Spoon over your cutlets.  I served mine with gluten-free spaetzle and German red cabbage.

Advertisements

Texas Bluebonnets

20120401-202006.jpg

Breaded fried fish with mushrooms – gluten free

20120330-195442.jpg

I need to go grocery shopping. In a bad bad way. Tonight, I just experimented a bit with what I had on hand and created this recipe. Nothing sparks creativity like necessity, right?

Using small tilapia filets dipped in melted butter, breaded with gluten free bread crumbs and seasonings, and topped with sautéed chopped mushrooms, this was relatively easy to throw together for dinner tonight. It was also delicious, so I am sharing.

*NOTE: if you don’t like tilapia, sub another fish. If you don’t like fish, try thinly pounded chicken cutlets.

20120330-200233.jpg

Fish, seasonings and GF bread crumbs, mushrooms with tomato and cheese, and the breaded fish.

Combine seasonings with GF bread crumbs. Dip the filets in the melted butter, and then coat them with the seasoned bread crumb mix. In a heavy-bottomed skillet, heat two tablespoons of oil over medium-high heat. When hot, gently place fish in the skillet. Fry for a few minutes and then carefully flip filets over to cook for a few more minutes on the other side. The coating should nicely brown up.

20120330-201219.jpg

Meanwhile, over medium heat in another skillet add chopped mushrooms, chopped tomato, and butter. Cook, stirring occasionally.
Remove fish from pan and let rest on a plate. Add two cloves of minced garlic to the mushrooms, along with a pinch of salt. Cook for a few minutes, until the garlic is nice and fragrant. Spoon the mushroom mixture atop the fish, and then add some of the shredded cheese. Serve with sides of your choice. I served it with some baked spaghetti squash and sauce.

The ingredients and measurements are as follows:

4 small tilapia filets
6 T + 2 T butter (6 for the dip, 2 for the mushrooms)
1 C gluten free bread crumbs
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
4 oz button mushrooms, chopped
1 Roma tomato, chopped and seeded
2 garlic cloves, minced
About 1/2 C white cheddar (or cheese of your choice), shredded

Enjoy!
~glutenvygirl

A blogger’s kitchen bloopers

In trying to come up with a new idea for a recipe to post here (have a suggestion? Let me hear it!), I was looking through some of my past recipes and photos when a few mess-ups caught my eye. Before I delete them, I thought I’d share. Things aren’t always perfect in this gluten free kitchen of mine – though I am a self-admitted perfectionist, so I know that has an influence as well. I’ve been blogging since November 2011, and I have a few kitchen blogging recipe disasters under my belt now. Want to see them? Of course you do!

The muffins that got a bit too ambitious.

20120328-083606.jpg

This seemed like grounds to purchase a new oven to me. Oh well.
Ah, it was such a mess to clean up.

20120328-080047.jpg

My first attempt at GF monkey bread. I did this one weekend a few months back when Joe and I were going to have a GF pull-apart sweet bread competition. Gluten free bread dough is incredibly sticky and wet – the money bread didn’t work out right. I’m convinced it can be done…and I’ll do just that, someday. Anyways, lucky for me, his pull-apart cinnamon rolls experiment flopped as well – so I got off pretty easy. *I* had, after all, created something edible. 😉

20120328-081042.jpg

Then there was the time I slaved over my mixer, making a recipe I hade made for weddings, dinners, and parties at my home that was always met with rave reviews. So I decided to make it and share here. I took all the time to prep and mix and then piped the potato mixture carefully and prettily into the shells…only to space out on the oven temp and cook them too low. The piping design disappeared.

20120328-082138.jpg

Yes. It’s been pointed out to me that that really wasn’t a huge mess up, as they were still quite delish. But? Why did I bother to go to all the trouble of piping them if they were going to flatten? It’s strictly a matter of principal. You were supposed to stay PRETTY, do you hear me?!

Maybe I’ll do them again another time. At the higher temp.

20120328-082756.jpg

My first attempt at gluten free onion rings flopped. So it became Onion Ring Casserole!
Yeah. My family was not real impressed.

20120328-082923.jpg

Okay, okay. This isn’t my flop. It just really annoys me though. Come on, Johnsonville. Beddar? Really? Yuck yuck yuck. Though I suppose I should be grateful you didn’t spell “cheddar” like “chetter” or something.

I wish I hadn’t deleted the pics of my step-by-step on turning sugar to a lovely caramel and then into a hard burnt dry sugary mess in my enameled cast iron. I wish I had documented a few other recent lovely fun messy kitchen disasters that I was involved in. But alas. I have no fear – I’m quite certain that I have my share of messes ahead of me still.

Have a great day!

~glutenvygirl

Gluten Free chocolate ice cream

20120325-122257.jpg

I love ice cream! I’ve made a few different kinds now and experimented a bit. I’ve learned a lot, and had fun trying my hand at vanilla bean ice cream, and gluten free cookies and cream. I’m also trying to come up with a good dairy free recipe (stay tuned) and some others…but for now, how about some good old-fashioned creamy no-cook chocolate ice cream? This is, to date, my kids’ favorite.

*side note: you know how adding a tiny pinch of cayenne makes hot cocoa simply amazing? Well. It doesn’t work that way with I’ve cream. Trust me on this. It is sweet and smooth going down, and then your throat catches afire. No need to attempt that little addition. Trust me…

INGREDIENTS:
2 C half & half
2 C heavy cream
1 14oz can sweetened condensed milk
1/2 C unsweetened cocoa

Whisk all ingredients together. Chill for a few hours.

Process in your ice cream maker, then fold into a freezer safe container and place in the freezer to finish the ripening process.

20120325-122001.jpg
Pouring in the mixture.

20120325-122053.jpg
Getting there!

20120325-122152.jpg
Enjoy!

One more note: I love to serve ice cream in those individual ramekins. Perfect size for such a rich dessert. The ice cream scoop pictured was one I found at a general store in the small town of Crowell, Texas, tags still on for $2. I think it’s at least two decades old…which made it much newer than many of the store’s offerings! I’ve found lots of neat things in that store 🙂

Planning my first Blogger Conference trip!

It is official! I am going to Nourished and the Gluten and Allergy Free Expo next month! I am so excited! I will bring my camera and share what I find! I am very thrilled about the lists of sponsors, as well as the classes. Can’t wait! Wish me luck!

xoxo

~glutenvygirl

My Velvet Aroma Contest Winnings!

So…remember the contest I won with the help of my wonderful friends and readers? You know. This one, over at Velvet Aroma.
Well…I’ve received all the prizes now! I’ve been so excited. I thought I’d share some photos of my winnings here!

Check this out:

20120318-085850.jpg

A lovely gourmet foodie gift set from Love With Food, a $100 gift card from Williams-Sonoma – and the ice cream maker attachment that I purchased with it, and recently the KitchenAid 2-speed hand blender sent direct from KitchenAid arrived!

I think I am the luckiest girl in the universe. 🙂
It was my first contest ever, and I was so incredibly thrilled with coming in first place! A huge thank you again to all who voted for me! ❤

Be sure to check out the sponsor, Velvet Aroma – it is a great site to organize recipes and photos from your favorite online sources!

xoxo
-glutenvygirl