Monthly Archives: August 2012

Baked Spaghetti

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Bring a taste of Italy home to your family…I don’t think I will ever be able to duplicate the flavors I tasted in Italy, but I sure don’t have a problem trying, nor does my family have a problem tasting it! Italian food is a weakness in my household and since going gluten-free finding the right pasta dish that everyone will enjoy can sometimes be a challenge. Not all pre-packaged gluten-free noodles are equal. My family prefers Ancient Harvest Quinoa Pasta. 

This pasta noodle tastes as close to the glutinous kind as possible and hold up better in baked dishes than the rice based noodles. I have never tried this dish with corn pasta, but do like it as well and texture wise, I think it would hold up to baking.

What you will need:

  • 1 lb. italian sausage or ground beef, thawed
  • 1/2 Cup chopped onion
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1 8oz. package of ancient harvest quinoa spaghetti noodles
  • 1/3 cup milk
  • 1 egg, well beaten
  • 1/2 cup freshly grated parmesan cheese
  • 1 (26oz.) jar tomato basil pasta sauce
  • 1 (8oz.) package 6 cheese italian recipe blend, shredded cheese. (2 Cups)

Directions:

  1. In large skillet, brown italian sausage or beef, onion and garlic over medium heat; drain.  Stir in salt
  2. Cook spaghetti following package directions in boiling salted water; drain and rinse
  3. Lightly butter a 9×13 glass baking dish
  4. In small bowl combine milk and egg; stir into spaghetti. Sprinkle with parmesan, tossing to coat
  5. pour mixture into baking dish, spread evenly
  6. Spoon meat mixture over spaghetti
  7. Spoon sauce over meat and noodles evenly; sprinkle with cheese
  8. Bake in a preheated 350° oven until heated through (25-30 minutes)
  9. Let stand 5 minutes and cut into squares

Serves 6

What to pair this dish with a nice bread stick? You can find my stuffed cheese bread stick recipe here.

Bon Appetite~

Jamie

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Chipwich Ice cream sandwiches

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I always loved a good chocolate chip cookie and Ice cream for that matter when I was a kid. Heck, who am I kidding….I still do! I have replicated the famous chipwich ice cream sandwich and by golly, it is a dead ringer for those little guys that come in a pack of four, made by kemps or blue bunny. My family sure enjoyed them, they were gone in no time, and I am not exaggerating on that one.

 

What you will need:

1 Cup + 2 tbsp  all-purpose Gf flour ( I use Better Batter)
1/2 Cup Sorghum Flour
1 Cup brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 Cup water or milk
1 tsp vanilla
1/4 Cup chocolate chips ( I used semi sweet)
1/2 Cup butter or coconut oil

Directions:

preheat oven to 350°

  1. place all dry ingredients into a bowl and mix until fully incorporated
  2. add butter (melted), vanilla and water
  3. mix all ingredients together until all dry ingredients a mixed, then add your chocolate chips. ( I put mine in a food processor to make smaller, but you can use mini’s too)
  4. combine everything until it all sticks together.  Place dough between two sheets of parchment paper that is lightly floured. Roll out dough to about 1/4 inch in thickness
  5. cut with you favorite shape cutter, making sure to cut out an equal number so that you have a pair to build your sandwich.
  6. place on a cookie sheet and bake for 12 minutes. allow to cool for 5 minutes before transferring to a wire rack.
  7. Once cookies are cooled, it is time to build your sanwich. Keep close to a freezer as the ice cream will get very soft and messy.
  8. Place two cookies on a piece of plastic wrap, flip one cookie upside down and place a scoop of your favorite ice cream in the center, add more if needed. Place another cookie on top an dpress gently to evenly distribute the ice cream.
  9. Roll the outside in mini chips (optional) and wrap in plastic wrap.
  10. Place in freezer immediately. Continue with the rest until they are all finished.
  11. Once they are hard, enjoy one with your loved ones…guarantee they will ask you to make more!

Enjoy~

Jamie

Dinner Rolls

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By special request, fresh dinner rolls have made it to my table….coming soon to a table near you! These dinner rolls are wonderful, great as left overs for a little peanut butter sandwich, but honestly they feel a little heavy to me. The taste is excellent, texture awesome….but heavy? Hmm…I assume it is the all-purpose since we are dealing with very dense and water sucking flours, but all in all they turned out delicious. Give them a try to see what you think? Next time I will try them in a clover leaf style to see if they cook or feel differently, maybe I’ll even try rolling them a bit to make them more of a crescent roll? So many options for this great tasting dinner side.

 

What you will need:

1 cup milk
1/2 cup sugar
1 egg
1 tbsp active dry yeast
2 tsp salt
1 cup warm water (110-115°)
4 cups all-purpose gf flour ( I use better batter)
1 1/2 cup expandex
1/2 cup butter
1/2 tsp cream of tartar
1/2 tsp baking soda

Directions:

  1. Scald milk, sugar and butter in a microwave safe container (2 minutes)
  2. In separate bowl mix all the dry ingredients, whisk together to fully incorporate
  3. Add milk mixture to the flour mixture and mix
  4. In a measuring cup add water, yeast and 2 tsp sugar. allow to proof for 5 minutes or until frothy
  5. Add egg to the flour mixture and combine completely
  6. Add yeast/water mixture and mix. You may need to use your hands to mix and knead until the dough is fully combined
  7. Grease your pan/pans
  8. Once the dough is combined, lightly flour your hands to prevent sticking to the dough. take small chunks of dough and roll them into balls, placing them in the greased baking pan.
  9. When all dough has been used. cover the pan/pans with plastic wrap and a warm damp towel. allowing to rise for about 60 minutes or until doubled in size
  10. Ten minutes before rising is complete, preheat your oven to 350°
  11. Bake risen dough in oven for 30 minutes, add melted butter to the top of each roll and return to the oven for an additional 5 minutes. tops should be lightly browned.
  12. Remove from oven and allow to sit for 3-5 minutes, remove from pan to a wire cooling rack. Serve warm (not hot).

 

These rolls are best when eaten the same day, but will last at least 3 days.

 

Enjoy~

Jamie

Cinnamon Roll Bread

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How many times a year do you make cinnamon rolls? Do you ever? To time-consuming? How about making them Gluten-free. Yeah right, gluten-free bread making is a challenge in itself and now you want to go and make a dough that  has to be rolled out, rolled up, left to rise, cut, rise again and bake. Ha….Who has time for that?

This bread will combine your love for the sweet, sticky sugary bread roll that we all love to hate! The taste….Pure cinnamon roll delight in a nice neat loaf pan. Now you can have your cinnamon rolls in less time, although it still needs to be rolled out and rise, you don’t have to deal with all the extra cutting and rising that goes along with making those little buns of gooey deliciousness.

Caution: this bread is highly addictive, easily devoured, and may cause repeat baking! Bakers BEWARE:)

What you will need:

2 cups all-purpose gf flour (I use better batter)
1/2 Cup Millet Flour
1/4 cup expandex
2 tbsp corn starch
1/2 pkg  vanilla instant pudding mix
3/4 tsp salt
2 1/4 tsp active dry yeast
1/4 Cup sugar
1/3 cup milk
1/4 Cup water (plus up to another 1/3 Cup if needed)
1/4 cup butter
2 eggs
1 tsp vanilla
3/4 tsp cream of tartar
1/2 tsp baking soda

For Filling:

1 cup of Brown Sugar
1 tbsp cinnamon
1/4 cup softened butter

For Glaze:

1 cup powdered Sugar
1 tbsp softened butter
1/2 tsp vanilla
1/2 tsp milk

Directions:

  1. start by heating milk and 1/4 cup of water to a temperature of 110°. Add 2 tsp sugar and yeast to the warm water and allow to proof for 5-10 minutes.
  2. meanwhile, combine remaining dry ingredients in a bowl. whisk to incorporate
  3. add eggs, melted butter and proofed yeast to the dry mixture. mix to fully blend.
  4. if mixture is to dry and crumbly start by adding 1/3 cup of water little by little until the dough holds together and doesn’t fall apart, amking sure to not make it to tacky.
  5. Dough will be slightly tacky, some may stick you your fingers when touched, but shouldn’t be gummy. If dough seems to be to tacky add a little bit of flour and knead by hand.
  6. Place a piece of parchment paper on a flat surface and sprinkle with flour. Place dough on top of the flour gently coating, flip over and gently coat the other side
  7. roll out the dough into about a 12-14 inch rectangle, spread with softened butter and sprinkle with brown sugar and cinnamon mixture.
  8. Roll the dough as you would for making cinnamon rolls, sealing in the sides as you go
  9. Place into a greased loaf pan and set into a draft free area covered for about 45-60 minutes or until doubled in size. (NOTE: this bread will double in size, but will not have a traditional dome shape)
  10. Once the dough has risen, if there is any remaining sugar filling, you can sprinkle the remaining over the top of the dough.
  11. Place pan in a preheated 375° oven and bake for about 40-45 minutes
  12. Remove from oven and allow to sit for about 15 minutes. While cooling make your glaze and place over the top of the bread.
  13. Allow glaze to harden a bit and remove from pan to a wire baking rack.
  14. completely cool before slicing.

Enjoy this delicious slice of heaven….you deserve it!

Jamie

Ps. this recipe can also be used for traditional cinnamon rolls….if you want to take the extra time!

Are you really eating Gluten-free?

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Today, many stores are trying to accommodate consumers with allergies. I have started to see many of grocers with a designated section for those that are gluten-free, dairy free, casein free, egg free….and even more and more sections that are Organic. This is all great, but how do you know that what you are eating is truly gluten-free?

I have been in many grocery stores to purchase gluten-free items to only find out they are shelved next to items that clearly contain gluten. Nice job grocers…we appreciate the effort, but you need to brush up on the possible risk for gluten cross contamination. For myself, Gluten-free was a choice I made for a healthier me. I honestly do believe that I am sensitive to gluten as I have shown a significant decline in joint pain, headaches, fatigue, GI issues. For those not choosing to be gluten-free, whether it be allergies or Celiac Disease you can’t risk getting sick because a product claims to be gluten-free.

I came across this blog post from fellow gluten-free blogger of gluten-free on a shoestring on “7 ways to know if a product is really Gluten-free”. Check it out and check out her recipes too…She has some delicious items for your baking pleasure!

On to the issue of the Grocery stores shelving gluten-free products next to gluten-filled products…do you say something or let it be??? What do you think?

New York Style Bagels

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Tired of paying $6-8 for 4 bagels? Look no further, these babies will get you 1/2 dozen in no time and at least half the cost! When I first started trying to make gluten-free breads, Bagels were definately on my to do list. I never thought making them would be so easy.Then I went through my first 3-4 batches of them and they were all a complete flop. My desire for a delicious homemade bagel had plumited straight into the ground…major bummer. With more research, alot more practice and different ingredients I found a perfect one. The best part….NO RISING! This means bagels in about 30-40minutes!!!!

These bagels truly are easy to make, taste great and you can make more of them because it won’t take you as long as the ones that need to rise. They also freeze well, so I usually will make a double batch and throw them in the freezer to pull out when I really need one.

What you will need:

2/3 cup luke warm milk
1 tbsp yeast
2 tsp sugar
2 eggs
1 cup sorghum flour
1 cup all-purpose gf flour (I use better batter)
1/2 cup expandex
1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/2 tsp cider vinegar
1 tbsp oil

Directions:

  1. Heat oven to 375°
  2. Combine Milk, yeast and Sugar (milk should be no warmer that 110-115°)
  3. add remaining ingredients
  4. heat a pan full of water, 2 tsp sugar and 1 tsp salt. bring to a boil
  5. divide dough into 6 balls, forming each one into a doughnut shape
  6. place one dough ring at a time in to the water. Boil each side for about 1 min
  7. remove from water and place on a greased baking sheet
  8. repeat with the remaining dough
  9. Bake in a pre-heated 375° oven for about 25 minutes or until golden brown.
  10. Allow the bagels to rest on the baking sheet for about 15 minutes before transferring to a cooling rack.
  11. allow to completely cool before slicing. ( slicing while warm will result in wet /dense bagels)

You can also experiment with different flours in this recipe, using the same conversions.

I have also made Honey oat bagels that are out of this world…

Flours would change to:

1 cup oats (gf, like bobs redmill. grind these oats to make an oat flour or you can purchase oat flour)
1 cup Sorghum flour
1 Cup all purpose gf flour
1/2 cup expandex
Also….

Add 2 tbsp honey to the mix!

Enjoy your bagels…

Jamie

Neiman Marcus chocolate chip cookie clone

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Eat your heart out Neiman Marcus! I remember as a child going to the Mall with my mother and stopping by some of the upscale department store to find that they didn’t just carry the normal clothes, home gadgets and other home type products. Some had what kids would consider a dream…or at least make their visit to the mall shopping worth their while. These stores had candy stores and bakeries as part of them. I can smell it already! We never had a Neiman Marcus, but we had something close to it, so when I came across this recipe, I had to try it out and see if this was a cookie that would bring me back to the days of my childhood. This recipe was adapted to make it Gluten-Free. I am not sure where the recipe actually comes from, but I am sure if you googled it you would find one just the same.

So try it out and see for yourself. Of course, they won’t last long and fresh from the oven these babies are AMAZING. They will make plenty, so freeze some and same some yummy goodness for a later date. Fun fact: you can reheat them in the microwave for about 10-15 seconds and they taste just as they came out of the oven!

What you will need:

1 1/2 sticks of butter
2 Cups All purpose gf flour (I use better batter)
1 tsp baking soda
1 Cup granulated sugar
1 Cup brown Sugar
2 1/2 cups oats ( I use bob’s red mill)
1 /2 tsp salt
2 eggs
1 tsp baking powder
1 tsp vanilla
1 1/2 Cup chopped nuts (optional, I use pecans)
1/4 cup water
1 Cup chocolate chips ( I use semi sweet, but milk chocolate or dark would be fine)
1/2 grated milk chocolate Hershey bar

Directions:

Pre-heat oven to 375°

  • Place oats into a blender or food processor and blend/grind until it is fine like  flour
  • Add all the dry ingredients into a bowl and mix to fully incorporate
  • Add eggs, water, vanilla and melted butter and mix to blend completely, making sure there is no dry ingredients left
  • Add chocolate chips and mix
  • Add grated Hershey bar and nuts and mix to incorporate
  • On a lined baking sheet, scoop a small rounded ball onto the cookie sheet, leaving about 1-2 inches of space between them.
  • Flatten each ball with the palm of your hand before placing into the oven to bake. (not flattening them, will make them keep a mound shape)
  • Bake each pan for about 10 minutes, allow to cool for about 5 minutes before transferring them to a cooling rack.

Makes about 4 dozen cookies

Bet you can’t eat just one? It’s okay…neither can I!                                                              

Enjoy~

Jamie