Showing posts from 2016

A corn bread tale

So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. 
The original is already gluten free, as it has no flour, but how to duplicate the butter milk taste. 
I bet the old folks didn't realize that gluten free would be so embraced in the future.   
Grandma said it was an adventure to go get flour when she was young. I guess getting ground corn was easier.
The original is corn meal, butter milk, soda, salt, an egg, and some vegetable oil. Pretty simple, and really enjoyable.
So the butter milk has a unique flavor and texture.  The trick is duplicating it. And when  baking soda is added, it acts as leavening agent for the bread. 
I took unsweetened original almond milk, 1 teaspoon of corn starch, 1 teaspoon of Earth Balance spread, and 1 teaspoon of distilled vinegar.
Whisked it together, and then added the rest of the ingredients. Corn meal, salt, and oil. I added a teaspoon of baking powder just in case.  
The batter looked thin at first,  b…

Shrimp Scampi

Is shrimp scampi as popular as it once was?  I'm not sure. Used to be it as on every Italian restaurant menu.

Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.

4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound  gluten free brown rice pasta.

Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper,  and herbs.

Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.

In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.

While the pasta cooks, add the shrimp to the s…

Caramel Apple Upside down cake

This cake is sweet and moist. My version is gluten free and dairy free.  
1/4 cup  margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 14oz can of fried apples
1 1/3 cups gluten free baking mix
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
 1/2 teaspoon vanilla
1/4 cup almond milk 
Whipped Cream
1 cup coconut cream
2 tablespoons powdered sugar Steps
1 Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
2 In 1-quart saucepan, melt 1/4 cup margarine  over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly.
3 In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil with e…

GF Orange Almond Muffins

1 cup gluten free rice flour
1 cup Betty Crocker gluten free  flour
2/3 cup almond flour/meal
R tablespoons  potato starch or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup maple syrup
1 medium orange
2 teaspoons vanilla extract
1 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 cup unseetened almond milk
2 teaspoons distilled vinegar
1/2 cup chopped almonds Directions Preheat the oven to 350 degrees F Line 12 muffin cups with muffin liners. In a spice mill or coffee grinder add almonds. Ground until almost fine. Pour into a large mixing  bowl. Keep doing this until there 2/3 cup.  Add the rest of the dry ingredients including the brown sugar and mix well. Next cut the orange in small pieces and add to the bowl. Add almond milk, maple syrup. Mix well.  The batter will be thick. Add a dollop to each muffin cup. Bake at 350 until done. Add a sprinkling of chopped nuts to each muffin and bake 3 to…

Elimination Diets

Elimination diet can be a pain, but sometimes they help get to the root of your symptoms.
The first elimination diet I did was back in 1989. My doctor gave my a book.  The name escapes me. It was written more for children, by it was quite helpful.
He thought my constant runny nose and frequent nausea may be caused by something I was eating. Brilliant.
So for a week I substituted this for that. Sweet potatoes for bread. Cut out milk; nibbled on nuts, and at the end of the week, my symptoms had improved. Also I list 5 pounds. The problem was at that time the diet could not be maintained; I was not in charge of the household grocery shopping.
As I got older my symptoms got worse, and I was getting heavier. So more dieting. Along came an interesting plan that basically cut everything except the basics.  I took drops of amino acids and herbs three times a day and ate vegetables, lean meats and fruit twice a day. Fir the first time in years I list weight.  My runny nose and soar gut were go…

New Favorite Morning Smoothie

there is nothing like a cool creamy smoothie first thing in the morning. This is my new favorite.  I like to use frozen fruit, that way no need to add extra ice to make it thick. 


1 Cup frozen raspberries 2/3 cup frozen peaches, thawed 1 cup almond milk 2 tablespoons protein powder 1 tablespoon flax seed 1 teaspoon chia seeds ¼ teaspoon nutmeg 1/8 teaspoon ground cloves 1 packet stevia
Add all ingredients to a blender like a Vita Mix, blend on high for 5 minutes. Serve.

All Slabbed Up

My taste bubs were absolutely delighted Friday evening. We discovered All Slabbed Up in Leavenworth Kansas.
The place doesn't look like much. 60's style Diner seating mixed with high tip tables and chairs that seem to be in need of painting.  The are miniature dollar bills pinned to the walls. Also there is a medium sized deck for outdoor dining.
The menu is simple with country and Western sounding names like The Duke, Silverado, campfire taters and tumble weed tater tots. 
The menu has the usual, sandwiches, ribs, brisket and the famous KS burnt ends.
The serve soft drinks and Boulevard Ale.. it's a  local favorite, brewed in KC. We had the Silverado with campfire taters. 
What came out was a plastic basket full of French fries with grilled onions and a pulled pork sandwich topped with not creamy Cole slaw and a bun the barely covered a full third pound of meat and cabbage.
The last time I had something this good my uncle had smoked the pork and seasoned it with hi…

Still learning

I am finding it interesting just how much of something I can eat before feeling ill. Just a small amount butter, and my nose runs. I woke this morning a little itchy and my nose running-- back to the Benadryl. Of course I'm not sure if wasn't the potato that caused my issue. Potatoes are in the nightshade family, and do cause trouble for some people. . So still trying to figure it out. Here's a new recipe for Lemon Chicken. Yum.  3 chicken breasts pounded out
2  cloves of garlic minced
1/3 cup lemon juice
1/4 cup capers
2 tablespoons olive oil
Sea salt In a large skillet heat to medium heat, add the olive oil.  Add the chicken and salt and pepper. In five minutes turn over, add the garlic and lemon juice. Cook another three minutes add the capers. Finish cooking until done, a other 3 minutes.

A New Direction

As we travel through life sometimes we come to signs and sometimes we hit road blocks and have to reevaluate our decisions Two weeks ago i hit one of those road blocks. I had such a firestorm of histamine running through me. I couldn't sleep. I could barely work.

This is a picture of my arm broken out with hives.  
Definitely time to reevaluate.
As I notices eating certain foods made my symptoms worse, chocolate, eggs, dairy, and some wheat products like bread and pasta. the worst was eating these in combination, like egg and cheese sandwiches. 
So a decision had to be made. If I want vibrant health, then it need to give them up.  Of course this from the girl who ate ham and cheese omlettes and chocolate chip cookies by the handful in my youth.  I have some great food memories. 
Big fear not, all is not lost, because I refuse to act like a victim in this. I have chosen to trat this new phase like a grand adventure. Exploring new options and menus. 
Another interesting observation is th…


From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Easy delicious, vegetable  side dish. Great with  soft tacos. yum!
1 tablespoon extra-virgin olive oil1 medium onion, chopped1 poblano or Anaheim chile pepper, seeded and diced2 cups diced zucchini2 cups diced summer squash1/2 teaspoon salt2 tablespoons chopped fresh cilantro, (optional) Preparation Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using). Nutrition Per serving: 40 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium

Hungarian Beef Goulash by Eating Well

Hungarian Beef GoulashFrom EatingWell:  January/February 2008

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

See how to make this recipe

Makes:8 servings, about 1 cup each
Active Time:30 minutes
Total Time:4 1/2-8 hours
Ingredients 2 pounds beef stew meat, (such as chuck), trimmed and cubed2 teaspoons caraway seeds1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)1/4 teaspoon saltFreshly ground pepper, to taste1 large or 2 medium onions, chopped1 small red bell pepper, chopped1 14-ounce can diced tomatoes1 14-ounce can reduced-sodium beef broth1 teaspoon Worcestershire sauce3 cloves garlic, minced2 bay leaves1 tablespoon cornstarch mixed with 2 tablespoons water…