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How To Make Butter Using a Mixer

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Good morning!

I am busy doing my last-minute preparations for the Nourished Food Blogger Conference and the Gluten & Allergen Free Expo later this week, but I wanted to post this easy basic how-to on making butter. Now, I realize that I’m not reinventing the wheel here, but my How-To Basic posts seem to consistently be some of the most popular posts.

*NOTE* You can use however much cream that you like. I used about 2 cups of cream, which produced 1 cup butter and 1 cup buttermilk. Also, use cold cream.

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INGREDIENTS:
Heavy whipping cream, cold
Pinch or two of sea salt to taste, finely ground

DIRECTIONS:
Pour the cream into your stand mixer, and blend on setting 2 (low, above stir) using a flat beater (I used my flex-edge flat beater). Continue stirring for pretty much forever until you are basically ready to give up.
It will finally begin to thicken and resemble sour cream, and then in one magic moment it separates into butter and buttermilk – which prompts you into doing a celebratory dance and then calling every member of your family into the kitchen to view this marvelous thing that you just did.
It takes about thirty minutes of constant stirring to separate and make butter.

Pour the buttermilk into a container with a lid and reserve for another use (I make GF buttermilk pancakes the next morning). Scoop the soft butter into a small dish, and cover.

Enjoy!

Peppered Pork Roast with Rice (slow cooker)

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I love slow cookers. I love how I can do a bit of prep work, and then my house smells delicious the entire day. Not to mention, of course, that the food turns into fall-apart goodness!

I made this recently before a big storm hit. I’m in Texas, and we have had some pretty big storms lately. We are north of the Dallas area, so no tornadoes; we have seen some pretty amazing powerful weather recently however. I took the photo on the left during a break in a hailstorm (you know, when I should’ve been pulling vehicles in and all) and the right photo shows my husband holding some hail after it had been melting about an hour; he had just arrived home (I’d love to know why he always is out of town when massive storms hit. It totally forces me to be all mature and brave in front of the boys as we sit together and listen to the windows get pummeled by high winds and hail when I’d much rather hide under a blanket).

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Peppered Pork Steak and Rice

The prep work on Peppered Pork Steak with Rice is minimal. Season the roast generously with salt, garlic powder, and coarse black pepper, then brown it in on the stovetop on every surface. Yep, even the sides! Layer a sliced onion and a sliced apple (minus seeds) in the bottom of your crock pot and then place the roast atop the apple-onion bed. Pour the Tamari sauce over it (gluten free; if you consume gluten, just use regular soy sauce) and then sprinkle the roast with more coarse-ground pepper until it is covered. Add two cups of water to the cooker.

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Set your slow cooker on LOW for 8 hours. Set a timer to go off in 6 hours. Why? Cause that’s when you’ll add in a cup of rice.
Yes. You can totally cook rice in a slow cooker! As long as you add it in the last two hours or so. I’ve done it with chicken, soups, and more.

I used a rice medley with basmati, brown, white, and wild rices. All you do is add a cupful of the dry rice straight into the cooker – I push the onions and apples to the side first and then stir it in. At this point, those two cups of water have transformed to a nice pork-flavored thin broth. What a marvelous broth to cook the rice in!
If you prefer your rice to have a bit more juice, feel free at this point to add a half cup of hot water to the cooker as well. I didn’t, but I like the rice to be sticky.
Allow this to cook the remaining 2 hours, and serve. Enjoy!

INGREDIENTS:
1 pork roast (size depending on your slow cooker, 3-4 pounds is a good start)
Salt
Coarse ground pepper
Powdered garlic
2 T canola oil (for browning the roast)
1 apple, sliced thin
1 sweet onion, sliced thin
2 T GF Tamari sauce (or other soy sauce – check label for GF)
1 C rice of your choice
2 C water

DIRECTIONS:
Season pork roast.
Brown on all sides in hot skillet using oil.
Place onions and apples in slow cooker.
Top with browned roast.
Add tamari sauce.
Add more pepper to roast if desired.
Add water.
Cook for 6 hours on low.
Add rice to broth.
Cook for 2 more hours on low.
Serve.

Enjoy!
~glutenvygirl

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

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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.

Breaded fried fish with mushrooms – gluten free

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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.

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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.

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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

Grilled Ribeyes with Steak Rub

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I love steak.
Particularly ribeye steak.
Grilled outside.
Even in December.
Even in Texas, it is cold in December…
So put a coat on and let’s do this.

Start with some excellent quality steaks.

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For the steak rub:
(for 4 Ribeyes)
Mix 2 Tablespoons of each of the following:
Kosher salt
Ground black pepper
Brown sugar, packed
Garlic, freshly minced
And 2 Teaspoons of:
Paprika

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Stir it all up.

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Then rub it into the Ribeyes.

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Place them in the fridge for at least an hour.
Remove them to bring them to room temp about 45 minutes before you want to cook them.
Then, grill outdoors to preferred doneness. Remove, let rest a few, and consume. Obviously.

Note: If you want to make the steak rub in bulk for a large amount of steaks, then add 2 cups of all ingredients and 2/3 cup of paprika. If you’d really like to store the prepared steak rub, either don’t add the minced garlic until you are prepping the steaks, or add dried garlic granules to the mix.

Enjoy!

Your 1st (gluten-free) trip to the grocery store

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The first trip to the grocer’s after being told you cannot have gluten can be a bit intimidating.

Or, a lot intimidating. “Gluten? The protein in wheat is EVERYWHERE! Where do I start?! This is SO impossible!” ~Me, seven years ago. Possibly with some dramatic flourishes thrown in. Foot stomps. A few tears? I’ve mostly blocked this from my memory.

I promise, it isn’t nearly as scary as you might think.

First of all. Which store do you shop? If you have access to a large, organic, natural grocery store such as Whole Foods or Trader Joe’s, then you’re in luck. It will be so much easier to navigate the aisles when you realize that there are actually stores out there that cater to your specific dietary needs. If, on the other hand, you’re like me and live in a small town HOURS away from such wondrous stores of bounty, then don’t fret. It’s still relatively easy at your local small grocery store.

The best advice I can tell you is this: know your budget, plan to spend a bit of time, and walk into the store with fresh eyes.

Your basic shopping plan-of-attack might look something like this:

Fresh Vegetables & Fruits
Rices & Beans
Canned Items
Meats
Eggs & Dairy
Frozen Vegetables

You’re going to skip most of the actual aisles here. That’s okay. Don’t panic. This is a whole new ballgame, folks. Sticking to the outside aisles in the store should get you the essentials. These are the main items that you’ll be picking up. BE CAUTIOUS and make sure you read all labels very carefully.

The first time, it may take a while. Check out vegetables you’ve never tried, cuts of meat that would be easy to cook, some in-season fruits. Keep to the freshest, simplest forms of food possible in order to avoid added glutens (i.e. choose a 5lb. bag of potatoes as opposed to the refrigerated prepared container of mashed potatoes that contain wheat flour as a thickening agent). The good news? In general, shopping this way will cut your time in the store once you get the hang of it. Lucky you! You don’t have to shop all the prepared-boxed-foods-and-bread aisles!

THINGS TO REMEMBER:

Stick to the outsides aisles of the store.
Check all labels.

See? Easy. Thank me later.

Pre-packaged Gluten Free Foods
One more thing. If you’d like to try some pre-packaged gluten-free foods, have at it. Really. I have a bit of a warning for you though. These foods are often expensive, and searching out the good ones can cost you a lot of (GF) dough. Don’t spent a lot of cash trying to replace your favorite blue box of mac & cheese or your favorite alfredo. Not yet. Ask around for recommendations if you have GF friends, look around the web and GF blogs for raves & reviews, and try a few items each trip. There are a lot of great GF foods out there now. Stick a toe in and start discovering what you like. Makes notes, list your favorites for next time.

My favorite packaged GF sandwich bread:

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If your store carries any GF products (mine just recently started carrying a small selection of GF items), try some. I think some of the best ones to start with would be:
•GF pasta
•Any snack food that looks appealing to you
•GF bread, or GF bread mix
•GF flours, if you plan on trying GF baking

Contacting the store management and asking if they carry any gluten-free items is a good idea. It has been my experience that most stores, no matter how small, are more than happy to help their customers. You never know; they might’ve been asked about it before and were considering stocking a few GF items. You could be the catalyst that pushes it forward.

Good luck! You got this.

Easy Taco Meatloaf: Allergy-friendly!

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My son absolutely loves meatloaf. My other son hates meatloaf but loves tacos. Meanwhile, my husband eats almost anything. So, one night I threw this together, in my attempt to create something everyone will eat. It was far quicker than my normal Italian-style meatloaf, but really surprisingly good. This recipe might not win any creative awards, but it certainly garnered rave reviews from everyone at my table. I love it when this happens!

I started with these simple ingredients:

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I combined:
1 T salt
1 T cumin
1 T chili powder
1 T paprika
2 cloves of garlic, minced
1/8 C chopped red onion
1/4 C water

I stirred all of this together in a medium sized bowl. Then, into the bowl I crumbled:

1 1/2 lbs hamburger (I used 85/15)

I mixed it together loosely, incorporating the mix into the hamburger without over-mixing.

I pressed the hamburger mixture into a prepared loaf pan, and then spread ketchup over it for the topping.

Baking for an hour at 400*, it came out very moist and flavorful.

The baking time takes an hour, but the prep time is less than 5 minutes. after placing the meatloaf into the oven, I threw together a tossed salad and some veggies, and dinner was practically effortless.

Note: A package of Taco Seasoning could be used if you don’t have all the seasonings on hand, adding the onion and garlic. Depending on the brand you choose, it might affect the dish’s status of gluten-free etc. Check the labels.

This easy meatloaf is gluten-free, egg-free, dairy-free, corn-free, and can even be tomato-free if you skip the ketchup topping. My meatloaf-hater found it delicious enough for seconds!