i am a celiac

Easy Crock-Pot Buffalo Stew

2012-01-28T19:50:00.003-06:00

We are a stew eating family. Soups, stews, we love it. No stew is ever the same is this house as I am usually trying to use up what we have in the fridge. But this is a keeper! Hearty. It hits the spot on a cold night.

Easy Crock-Pot Buffalo Stew

10 large carrots, peeled and ends chopped off

2 lbs buffalo stew meet

1 bottle of tikka masala simmer sauce by seeds of change

8 cups coconut milk

1 small yellow onion, diced

1 red bell pepper, sliced in thin strips

1 small bag of lentils

salt & pepper to taste

water

*potatoes, peeled & chopped in 2 inch cubes

Fill the crock pot with all of the ingredients above & add water until the food is covered with liquid. Put lid on and cook for 8-10 hours on low. Delicious!

Easy Crock-Pot Pulled Pork

2012-01-26T14:42:00.004-06:00

This is a busy go to meal. Easy as can be. The pork is a little sweet, so it is a treat for the kids. *You can sub your favorite barbecue sauce(1 cup) and leave out the honey and ketchup, tomato paste & 2 cups of water if you have BBQ sauce on hand.

Easy Pulled Pork

2 small pork tenderloins or 1 large

1/4 cup packed brown sugar

1/4 cup sweet paprika

1/4 cup honey

2 chopped garlic cloves

1 T. onion powder

1 T. ground cumin

1 t. cayenne pepper

salt & pepper

big splash of cider vinegar

1/4 ketchup

1/2 small can of tomato paste

2 cups water

Cut up pork every 4-5 inches so you place small pieces of pork at the bottom of the crock-pot. Add the rest of the ingredients, wash your hands & switch it all around with your hands in the crock-pot around the pork. Cook it for 8-10 hours low heat. After it has cooked use a knife and fork and pull it all apart. It should shred pretty easily.

I serve it over toast (gluten free of course) and usually make some rice, baked beans, and a green veggie or salad. It freezes well in a zip lock if you have leftovers!

Pinto Beans Inspired by Uncle Larry

2012-01-10T08:01:00.006-06:00

The other day my Mother-In-Law was talking about Uncle Larry's Beans and how good (good: with a long Southern drawl) they were. Uncle Larry is a great cook, so I hear. Don't see him much, but hear about him all the time from Donna. Everything I hear is about something wonderful he made for them to eat. After hearing all about his Southern beans it got me thinking about a good batch of beans. This year I plan to step out of my box and try more of other people's recipes. So I searched and searched for the best 5-star Pinto beans and ham slow cooked recipe, and this is what I got! Yes, 5 star it is! I am loving me some beans tonight. This is a keeper! I might even have to have Uncle Larry over for dinner. Delicious!

Pinto beans slow cooked with ham and seasonings.

Ingredients:

1 pound dried pinto beans, sorted and washed
3 cups water
1 large onion, chopped
4 to 8 ounces cooked ham, chopped
3 cloves garlic, minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1 HAM HOCK (this I added to the recipe)

Preparation:

Cover beans with water and soak overnight; drain. Put beans in a large kettle; cover with fresh water and simmer 20 to 30 minutes. Drain.

Place beans in a 5- or 6-quart slow cooker(crock-pot) with water and remaining ingredients. Cover cooker and cook on low setting for 9 to 11 hours, or until beans are soft and done. Stir a couple of times during cooking and add more water if necessary.

Serve with cornbread, rice, a green salad.
Serves 8 to 10.

Recipe By Diana Rattray

I am Back & Soaking Beans

2012-01-09T17:44:00.002-06:00

It has been a long journey since I last posted. Way too much to post, I am just glad to be back. I will not be posting daily. I will not be posting my own recipes as much. I am simply back to house wonderful gluten free recipes that my family enjoys. I would love to get some of yours too! Please share your favorites with me! I have a big pot of bean soaking tonight, so I promise to be back soon.

Happy Cooking!

{Restaurant Review} Greenz

2011-04-24T19:39:00.006-05:00

I love it when my husband and I cross paths in the middle of the week and can swing a lunch date! It is always a treat to have a quiet lunch while the kids are all in school. Where did we go? We went to Greenz in uptown. We have been on a real salad kick lately! We both recently started running and simply can't get enough salads as of late, so this was a great choice! You can build your own salad all made from fresh delicious looking ingredients or you can order something off their menu.

The photo above is my husbands meal. He ordered the "Classic Greenz Salad with Chicken" and said "He would definitely come back again". Thumbs up!

The photo above is my gluten free meal. Yes, they have a gluten free menu! I am always so glad when I dine at a restaurant that gets the gluten thing. People are really starting to catch on! I ordered the "Hawaiian Tuna Salad without the spring roll bowl". It really hit the spot. I was starving and left feeling very satisfied. Would I go back? Yes! For sure. We were both really impressed with the presentation of our food. It looked almost too good to eat. I am excited to go back and try their "Asparagus Soup". That sounds simply de vine. There are currently three locations in Dallas. One in Addison, one in Uptown and one in Highland Park. Two thumbs up!

Visit their website for details @ http://www.greenzsalads.com

Simply Sugar & Gluten Free hits the Bookstores

2011-02-27T14:03:00.003-06:00

My friend Amy Green just published her first cookbook & it looks so delicious. I can't wait to get my hands on a copy. I had the pleasure of taking her photo for her bio for the cookbook. Super fun! Amy is awesome and such a great gluten free cook! This is a MUST read if you care about your health. You can find it here + you can visit Amy's yummy gf blog here.

"The Cake MIx Doctor" is in Dallas March 9

2011-02-27T13:43:00.007-06:00

The award winning food writer and author of the New York Times bestselling The Cake Mix Doctor Anne Byrn goes GLUTEN FREE and she will be in Dallas March 9th for book signings @ A Real Bookstore & Time TK. We made these chocolate chip muffins today and ALL loved them!

{in the pot} Navy Bean Soup

2010-11-04T10:46:00.003-05:00

Navy Bean Soup
by amy twomey

1 bag of navy beans, 1 bag of butter beans (soak overnight and cook as indicated on bag)

In a separate pot cook 5 strips of bacon and remove bacon and set aside after cooked. Use the bacon grease with 1/2 c. olive oil to saute the following:

7 cloves of garlic, diced
3 carrots, diced
2 stalks of celery, diced
1 large yellow onion, diced

after beginning to brown add in 3/4 lb of sausage, cut in 1/4 inch cubes

Then add in the beans, cooked, washed and drained
And:

12 c. chicken stock
2-3 bay leaves
1 t. dried thyme
1/2 t. cumin

*cubed ham *optional

3 heads of kale, chopped with stem at end removed
3 c. potatoes, chopped

salt & pepper to taste

{need to know} Carol Fenster's New Gluten Free Cookbook

2010-10-25T19:05:00.004-05:00

post 119. Thank you to Carol Fenster for publishing a wonderful gluten free cookbook called 100 Best Gluten-Free Recipes. We ate the Macaroni and Cheese tonight. I was hungry (!) and it really hit the spot.

I didn't have rice flour on hand so I used Quinoa flour and it worked great. I also chopped up 2 cups of ham and stirred it in before it baked. I felt like it made it a little more of a "meal". I baked it for about 45 minutes instead of 15 to get it really crunchy on the edges if you like it that way? I do.

I look forward to trying more recipes from Carol's book. You can purchase it here.

{Need to Know} Katie Chalmer's New GF Kids Book

2010-10-18T16:09:00.004-05:00

post 117. Be sure to check out Katie Chalmer's new book written for kids about Celiac Disease!

To read the full post over at The Dallas Morning News Mom Blog click here.

{the dish} Three Meat Gluten Free Chili

2010-10-14T10:38:00.004-05:00

post 116. Thank you Amy Green for getting me back in the kitchen! My friend Amy over at Simply Sugar & Gluten Free blog emailed me about her friend Miz Helen's Texas Star Chili Cook-Off October 2-31. And well...I just had to get in the kitchen and come up with the perfect chili. I have always loved chili, but it wasn't until Amy's email that I realised I didn't have a chili recipe I was just dying to share. So, I made a quick dash to Whole foods to buy what I thought would be good and at first attempt, I will say...this is totally worth sharing! When I eat chili, I like a hearty meal... lots of meat, over a bed of white rice with a scoop of sour cream on top. If you have a chili recipe you woudl like to share with Miz Helen enter her Cook-Off. The winner gets a signed copy of her new cookbook!

ingredients

5 slices of bacon

1 1/2 lbs ground beef

16 oz ground pork

Cook your bacon in a pot, remove bacon and set aside on paper towels after cooked using grease to cook the beef and sausage until cooked well. The begin adding the rest of the ingredients below.

Mix in Cuisinart, chop or dice:

2 cloves garlic

2 onions, white

1 stalk celery

1 red pepper

1 yellow pepper

1/2 habenero pepper, seeded

4 tomatoes, puree

Then add:

1 15 oz can of pinto beans, washed and drained

1 15 oz can of white beans, washed and drained

2 cups of cooked chicken, shredded

1/2 cup tomatillo sauce

1 28 oz can of fire roasted diced tomatoes

1 1/2 t. cumin

Salt & pepper to taste

Serve over a bed of white rice & top with sour cream.

{companions} Roots Recipe

2010-10-08T17:08:00.008-05:00

post 115. I have been busy, busy. We are still eating here...but a lot of the same things over and over(nothing post-worthy). My new favorite snack after I get home with the kids is Udi's frozen gluten free pizza crust(found at Whole Foods)with a spoonful or three of a yummy organic pasta sauce topped with mozzarella cheese + whatever I have to use up in the fridge(spinach, black olives, sun dried tomatoes, capers....yum. Udi's Pizza's are great for our busy late dinner nights when we are rushed and running to bed. There has been a lot of Go-Go-Going around here and not a lot of kitchen time. Thank God for birthdays though. Grandma is having a birthday and sweet Aunt Lissa has volunteered most of the meal, but I am grilling corn and making a delicious Root Casserole that I haven't made for a long while.

ingredients

roots of any kind!
carrots
potatoes
sweet potatoes
onions
beets
turnips
garlic, diced
the list goes on and on...

Simply cut thin slices and stir up in a big mixing bowl with olive oil, salt, pepper and cayenne pepper(sometimes I add dill, but my man does not like dill so usually go with out) and begin layering the root slices in a casserole dish. Place it uncovered in a pre-heated oven at 350 for at least 1 1/2 hours-2+ hrs. The longer it cooks the better! I take it out about an hour after cooking and flip it around and mix it up allowing for the juices to get to the top and put it back in the oven for another hour uncovered. It will all begin to caramelize. You will love it. Promise. Plus it's so good for you.

News :: Ann + Sweet Paul's Fabulous Fall Magazine!

2010-09-20T14:11:00.005-05:00

post 114. I am sorry for my absence lately. As you can see over at amy and ann my life has become full and we are giving amy and ann a little siesta for a bit. I am full with kids going back to school, full with adjusting to two hour daily sports schedules during the week and full with 3 back to back and sometime overlapping Saturday sports games. Life will slow down, or maybe it won't but I will be here from time to time continuing to share my recipes. I am even re-thinking my layout and adding a few lifestyle posts so you can get more of a glimpse into my juggling act.

I am however happy to announce ann of amy and ann and dollop has a wonderful recipe posted in Sweet Paul's fabulous Fall Magazine! I am so proud of ann. She is my hero. A mom of three like me, and a cook, a photographer...just like me, yet she glides so gracefully through life with a calmness you can't get enough of. I am grateful to have ann as a friend.

Be sure to check out dollop if you haven't already! Amazing recipes. I will be back soon (I promise) with recipes I have found or created + maybe something new...and you can continue to find me posting over at The Dallas Morning News.

{in the pot} Brazilian Black Beans + {the dish} Stuffed Peppers

2010-07-30T09:15:00.005-05:00

post 113. Black beans remind me of my childhood. I love food. I always have, but spending a big chuck of my younger years living in South America is why I love three things: red meat, black beans, and dolce de leche. Today I will share with you my favorite way to prepare black beans and transform them into savory stuffed bell peppers your entire family will love. *Always make extra, these beans are great throughout the week over a bed of white rice, with eggs for breakfast, or as a snack with tortilla chips.

Soak a large bag of black beans overnight or boil water and let sit for an hour, rinse them well and continue to cook them on med-high heat for 2-3 hours adding water or chicken broth as needed sure to keep beans covered with water for the first few hours. Chop a bell pepper (I love yellow, orange or red ones) and toss that into your pot in the last 30 minutes along with two diced garlic cloves, 1 T. salt, 1 t. cumin, 1 t. cayenne pepper, 1 t. black pepper, and 1 c. orange juice. Continue to cook until water begins to absorb and beans become soft. In a separate pan add 4 c. diced gluten free sausages and saute them until browned and stir them into the pot of beans(may saute with diced yellow onions *optional).

Brazilian Black Beans
by amy twomey

1 large bag of black beans
1 chopped yellow, red or orange bell pepper
2 cloves of garlic, diced
1 t. cumin
1 t. cayenne pepper
1 t. black pepper
1 T. salt
1 c. orange juice
chicken broth
gluten free sausages, diced

Stuffed Bell Peppers
by amy twomey

6-8 bell peppers
Brazilian Black Bean mixture *above
white rice, cooked
cheddar cheese

Cut the tops off of the bell peppers and scoop out the insides adding them to boiling water for 10 minutes until the peppers soften. Remove the peppers from the water and place them in a baking dish upright. Stuff the peppers with white rice half way full and top with *Brazilian Black Beans and a layer of cheddar cheese on top. Bake Peppers in oven at 350 for 25-30 minutes until browned and bubbly.

{delightful} Gluten Free Chocolate Blackberry Crepes

2010-07-22T06:00:00.006-05:00

post 112. Dessert crepes are that little bit of perfection we are all needing every now and again. Each bite is a sweet cold bite of goodness. Be sure to go back and check out my crepe recipe so that you can make the crepes for this delightful dessert.

Then simply add the fillings :: one scoop of vanilla bean ice-cream rolled up and topping with a drizzle of hot home-made chocolate sauce topped with fresh blackberries.

Homemade Chocolate Sauce
by amy twomey

1/2 a bar of bakers German semi-sweet chocolate bar
1/4 c. cream

Warm it up and stir well until it is a hot chocolate consistency. May add cream if necessary.

{the dish} Gluten Free Spinach, Chicken Crepes

2010-07-21T06:00:00.000-05:00

post 111. "Wow, these are GOOD." The words of my picky husband when he took his first bite of these flavorful Chicken, Spinach Crepes drizzled with butter, cream sauce. Needless to say, my kids wouldn't even try them....totally frustrating because I KNOW they would love them if they did. My husband and I ate the entire batch, and gained I am sure a good 5lbs. It was worth it. We both mmmmmm'd and ahhhhhhh'd our way through our meal, spotless. Naturally we think gluten free = no crepes ever again. Wrong! These gluten free crepes, in my opinion, are better.

Gluten Free Spinach, Chicken Crepes
by amy twomey

ingredients

2 c. Pamela's pancake mix
1 c. milk
2 eggs
1 T. sugar
3 T. butter, melted
1/4 t. salt
3/4 c. water

To make this meal even easier :: at Whole Foods or anywhere, you can pick up a pre-cooked rotisserie chicken. Shred the entire chicken off and put it in a small pan to heat up, adding a splash of chicken broth or water and salt and pepper to taste. Add 3/4 c. cream cheese and stir together well. Set aside.

Then, in a separate pot steam a huge amount of fresh spinach with a lid. Set aside.

Whisk all of the above ingredients together well until a smooth watery consistency (NOT the chicken or spinach).

In a buttered pan pour a big splash of the crepe mixture into the pan, circling the pan quickly to coat the entire bottom layer of your 6-8 inch pan. Flip when bubbly and set aside working your way through the batch. Add a layer of spinach and chicken and roll it up. Top it with the classic crepe sauce below.

Classic Crepe Sauce

by amy twomey

Melt in a small pot over medium heat:

1/2 c. cream

2 T. Butter

1/2 c. Parmesan cheese

Melt, stir well and drizzle on top of crepes.

* My next post will be dessert :: Chocolate Crepes! A fabulous combination all in the same night.

{in the pot} Gluten Free Potato, Sausage, Navy Bean Soup

2010-07-19T06:00:00.001-05:00

post 110. This is my sons favorite thing to eat, his comfort food if you will. So, of course when opportunity knocks for any type of celebration what-so-ever this soup is requested and all family must be there to eat it....grandparents, cousins, aunts and uncles...it is time for "Mama's Yellow Soup". I make this about 4 times a year...always for birthdays, some time around the holidays when the family is gathered together again, and when my son isn't feeling well and on the verge of recovery. So enjoy "My Yellow Soup" from My kitchen to yours! This soup is the beginning of a tradition to be passed down in generations. I love beginning traditions with food.

Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup
by amy twomey

ingredients
1 large bag of big organic potatoes, whatever is available, skinned and chopped big
2 cups cream
1 yellow onion(optional)
1 tsp gf Worcestershire sauce
4 cloves garlic
salt and pepper to taste
celery seed
celery salt
cayenne pepper
nutmeg
shredded cheddar cheese
1 cup sour cream
2 small packages of gluten free sausages, grilled
green onion(optional)

Begin with soaking and cooking the navy beans. Then as they are close to be finished, drain and clean beans and add water filling the pot just over the beans. Bring to a boil again and then turn to medium heat. Take half of the beans out and pure them and put them back into the pot. Stir well. Now you are ready to peel the entire bag of potatoes, and add the potatoes to the pot. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

Chop up the garlic, and onion(optional) and add to the pot with the cayenne pepper, nutmeg and salt and pepper to taste.

Stirring well and sure that the heat is medium to lo so the bottom of the soup doesn't burn in your pot. Water as needed. Add 2 cups of cream, sour cream, Worcestershire sauce, 1/2 tsp celery salt, and 1/2 tsp of celery seed, Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid). Add in 4 c. shredded cheddar cheese, stirring well.

Set out shredded cheddar cheese in a bowl for topping.

Add grilled sausage to the pot at the last minute and let cook for a few more minutes.
May also dice green onion as a topping(optional).

{fill the glass} Frozen Blueberries + A Perfect Blueberry Smoothie

2010-07-17T06:00:00.005-05:00

post 109. Blueberry Hills Farms in Edom, Texas is where we go to pick our seasonal blueberries. After a long hot day of eating and retrieving blueberries we are completely worn out left at home with way more blueberries then we know what to do with. Years ago I discovered just how much I loved frozen blueberries! They are cold crunchy bites that scream summer. I can never get enough. That is why I was overwhelmed with happiness when our dear neighbor brought us a little baggy of blueberries from Edom last night. I immediately placed them in the freezer and enjoyed handfuls of blueberries, each picked with love... followed by a perfect smoothie.

A Perfect Blueberry Smoothie
by amy twomey

ingredients

2 c. plain organic yogurt
1 c. fresh , frozen blueberries
1 T. sugar
1/2 scoop of Gluten Free Whey Protein powder

Simply blend it up & enjoy the crisp mouth watering taste of sweet blueberries.

{companions} Stuffed Hummus Jalapenos

2010-07-15T06:00:00.005-05:00

post 108. Sinfully good...roasted Jalapenos. Typically I make them stuffed with cream cheese and wrapped in bacon but today I decided to try something new. They are infused with sizzling goodness. I use the oven *see below, or if I am in a huge hurry I will broil them, watching them very carefully and flipping them along the way.

Stuffed Hummus Jalapenos
by amy twomey

ingredients

12 jalapenos
1 container of hummus or homemade hummus even better
Queso Fresco Mexican cheese

Preheat oven to 400 degrees. Remove inner seeds and wash well. Stuff each jalapeno half with hummus. Cut strips of Queso Fresco Mexican cheese and put one slice in center of each jalapeno. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

* I also stuff with whipping cream cheese and shredded cheddar cheese with bacon wrapped around the jalapeno for another time. Both are different and each mouth-watering-good!

{companions} Smashed Potatoes

2010-07-13T06:00:00.003-05:00

post 107 . There is something about living in the South...cornbread, mashed potatoes, black eyed peas, chicken fried steak and okra! Delicious. Picture this: Texas heat, sitting on a screened in porch under a ceiling fan at a big harvest table full of family, paper plates and home-cooked southern food...my man playing the acoustic guitar, and an apple pie in the oven with home made ice cream and sliced up watermelons for dessert. Serious perfection. Ah, I love summer...and I love. my. smashed. potatoes.

Smashed Potatoes

by amy twomey

ingredients

1 bag of organic potatoes

stick of butter +/-

spoonful of cream cheese

salt and pepper to taste

pinch of nutmeg

Any kind of potatoes work for me! Pick your potato...Peel them and boil them in water until they are soft and ready to drain and smash. I love my potato smasher! Use your potato smasher, add a lot of butter(the more the better, no right or wrong amount), add some salt(a lot actually, I love salty potatoes), add a little bit of pepper and a dash of nutmeg and a big spoon full of cream cheese! How was that for a recipe. Sorry folks! This is just one of the recipes you make different each time depending on how many potatoes you are making and your mood. But really, there is NO way to mess these up! Yum.

{the dish} Gluten Free Au Gratin Potatoes with Ham

2010-07-11T06:00:00.003-05:00

post 106. ahhhhhhhhhh....au gratin potatoes. The extra touch of ham not only makes it a full meal and no longer a lonely side, but it is superb! Did I mention it was easy too. As I am prepping the au gratin potatoes tonight my husband is playing his "I bet you can't do this" game with our 4 year old daughter. Dad: "I bet you can't do this" (Dad is sticking his tongue out and hopping on one foot), followed by B: "IIIIIiiiii bet you can't do this (B is crossing her eyes and pulling her mouth out while sticking our her tongue). It is a funny little game Dad plays with our daughter almost every time he sees her. I love watching them play out of the corner of my eyes while I cook. We all love au gratin potatoes and ham. It is a simple meal to prep and worth the wait in the oven. Totally worth it.

*I usually serve this with a big green salad.

Gluten Free Au Gratin Potatoes with Ham
by amy twomey

ingredients

1 small bag of organic russet potatoes, sliced into 1/4 inch slices or as thin as you can slice
salt and pepper to taste
3 tablespoons butter
apx. 1 c. cream
1 c. shredded Cheddar cheese
1 roll of fresh mozzarella cheese, sliced into 1/4 inch slices
1/2 lb of ham, I like thin slices and ask them to prep it at the deli

Preheat oven to 425. Butter a 1 quart casserole dish.

Pour a layer of cream at the bottom of the casserole dish and begin layering a layer of the potatoes into bottom of the dish. Top with shredded cheese layer, and add another layer of potatoes then ham and followed by a layer of mozzarella cheese then more potatoes and so on until potatoes + ham are gone and cheese ends on top. Pour more cream on the last layer lightly all around. Season with salt and pepper and bake for about 1-1+ 1/2 hours checking to be sure it is not bubbling over. I usually place it over a baking pan for anything that might spill over.

{the dish} Moroccan Tagine Chicken

2010-07-09T06:00:00.003-05:00

post 105. This dish was inspired from Russel, a dear friend of my husbands who is a fabulous cook. I know this because of the way he talks when he is describing food + I have heard he cooks his family all their meals and makes things using a Tagine! I mean who isn't a good cook if they are using a Tagine? Russel introduced the Tagine to me, and I am so grateful because I am in love with it. I have re-created a few Moroccan recipes for chicken and come up with my own that is pure perfection! I do hope you will consider buying a Tagine, it may just change the way you cook forever.

Moroccan Tagine Chicken
by amy twomey

ingredients
3 cloves of garlic, minced
olive oil for browning chicken
2 packages of chicken breasts, cubed in large pieces
pinch of black pepper
pinch of ground ginger
pinch of saffron, in 5 T. of boiling hot water and let sit for 10 min, stir well
1/2 t. cumin
1/2 t. turmeric
1 t. fennel seeds
pinches of ground cinnamon
1/2 t. Harissa spice
1/2 t. Ras el Hanout spice
2 onions, finely chopped in Cuisinart
2 c. chicken broth
2 potatoes, peeled and cut into 1 inch cubes
2 carrots, peeled and cut into small round pieces
1 c. green olives
2 lemons, cut into slices
salt to taste

Put your pinch of saffron in a bowl with water and let sit, set aside. Mix the garlic, black pepper, and a big splash of oil in a zip lock bag with the cubed chicken and pound it on both sides with the meat pounder to tenderise it. Heat more oil in a Tagine. Fry the chicken until browned, on medium - high heat. Add all of the spices into the saffron you set aside earlier and stir well. Add blended onions and an entire lemon, cut in half and potatoes and carrots. Stir over high heat for a few minutes.

Add chicken broth to Tagine. Bring to broil. Reduce heat to between medium and low and cover. Cook on medium heat for thirty + minutes. Squeeze in 1/4 of lemon juice from a lemon into pot and stir. Add olives at the very end and stir in well. Add salt to taste.

*Serve chicken over white rice and with a good red wine. Very, very good.

{delightful} Gluten Free Peanut Butter Cookies

2010-07-07T06:00:00.002-05:00

post 104. Cookies never stay in our house long! And it always helps when I can make a batch of cookies that are gluten free. Everyone loves peanut butter cookies, but that extra touch of chocolate is what makes these peanut butter cookies special. I love the smell of cookies baking in a house on a lazy afternoon. I remember that smell growing up. I hope my kids do too.

Peanut Butter Cookies
by amy twomey

ingredients

2 cups creamy peanut butter (I buy the pure peanuts made on the spot at Whole Foods)
3 cups sugar
4 eggs, lightly beaten
chocolate chips

preheat oven to 350.
lightly grease a large baking sheet.

Mix all ingredients well except for the chocolate chips. Spoon the dough in a heaping Tbs onto the cookie sheet allowing 2 inches between each cookie. Bake 12-15 min, checking until lightly browned. let cool for 5 min and add 5 or 6 little chocolate chips to the center of each cookie pressing them lightly down.

{companions} Sunday Pinto Beans

2010-07-06T06:00:00.009-05:00

post 103. There is nothing like a day at home...all. day. long. I try to make it a point to do this one full Sunday each week so we can all decompress with quiet creative play and I can catch up with the family laundry and make our weekly pot of beans. Pinto beans are an all day gig for me and a great excuse to stay home, and be still. My recipe is as simple as they get, it is all about cooking the beans all-day. We always have plenty of left overs to make re-fried beans the next day and eat beans throughout the week with breakfast, lunch and dinner. A great trick for keeping your family on a budget. Beans go a long way in our house. I simply could not image life without beans, or my husband playing the guitar.

Sunday Pinto Beans
by amy twomey

ingredients

2 small bags of dried pinto beans.
4-5 cloves of chopped garlic
salt and pepper to taste
3/4 of a 12 oz can of tomato puree
splash of olive oil
1 32 oz box of organic free range chicken broth
water

Wash beans well and add them to a pot full of water covering the beans. Bring pot to a boil and turn of heat and let sit covered for one hour. Drain the beans with water washing them very well and placing them back in the empty pot after soaking. Be sure beans are well covered with fresh water and bring them back to a boil this time adding chopped garlic, lots of salt and 3/4 of a can of tomato puree. Let boil, then turn to low heat for the rest of the day. When the water begins to soak up stir and add in a bit of the chicken broth until the box is all in the beans. Stir frequently. I add salt as I go and pepper and if you like cilantro you can add a bundle wrapped in string for extra flavor but I prefer the beans with just the salty garlic flavor. I also add a splash of olive oil and stir. This bean is a very simple bean, very fresh and healthy. I have a great bean soup recipe that calls for bacon, but this recipe is not that. Sometimes I throw in a few extra cloves of garlic whole for an extra garlic flavor if you are a garlic lover. I cook the beans for about 6 hours, you can get away with 3-4 if you are crunched for time but 6 is perfection. Be sure to add broth or water as needed to keep it a soupy brothy consistency.

Happy 4th + The 100th Post Give-A-Way Winner is....

2010-07-05T06:00:00.008-05:00

post 102. Happy 4th weekend to you! We had a wonderful weekend hunting for flea market goodies & the kids + husband thoroughly enjoyed eating corny dogs, homemade beef jerkies, and funnel cake. Does it get any better then that? I managed to sneak in a few gluten free beers and found an amazing bowl of beans and rice! Today is our daughter's 4th birthday. It has been an eventful day full of princess galore and a new bike(well kind of new...shhhh. We prettied up our now 7 year olds old pink bike with a new set of training wheels, a new basket and a new horn). Walla...she didn't even notice! She was so excited...her very first bike. When she woke up today she said: "Mommy, I don't feel 4, did I get taller last night when I was sleeping?", and I replied "YES!!! YES!!! OMG. You grew at least an inch", and she smiled ear to ear feeling completely grown up. She even talked about donating her Barbie's because apparently 4 year olds don't play with Barbie's. Who knew? I think I will just pack them up in the game closet...I am absolutely sure she will change her mind, like..tomorrow!

The winner of my 100th post give-a-way is dear Lisa from Earth Mama! Please email me with your address so I can get you your goodie box! Thanks for being such a loyal reader.

{delightful} Boppy's Magic Ice Cream Balls

2010-07-02T06:00:00.001-05:00

post 101. One of my greatest childhood memories is eating in the fancy white linen table cloth dining room at our Summer Beach Club in Connecticut with my grandpa Boppy. I remember after a long day of running around with all my friends, swimming on swim team, hanging out on the beach dock catching mussels, playing tennis and getting into innocent kid trouble...at the end of the day Mom would make my sister and I shower and get into our fancy dresses(always a fight) for a weekly dinner with Balmy and Boppy(who we both absolutely adored). Dinner however always took forever....lots of waiting at the table pretending to be adults for as long as we possibly could. Boppy always promised us that if we were good and quiet and ate all of our dinner we could order Magic Ice Cream Balls. Boppy was a great magician. He always had pennies up his sleeves and coming out of his ears, and he was able to magically make the tops of his fingers disappear. We watched him in disbelief, saying " do it again....one more time...pleeeease". And then out came the waiter with the most amazing Ice Cream Balls! My sister and I loved them(still do). + they are a cinch to make. Who knew....

My kids love making them now! So... the tradition has carried on. again, and again.

Only we make them in our casual attire + much more often.

Boppy's Magic Ice Cream Balls

by amy twomey

ingredients

Vanilla Bean Ice Cream

Chocolate Syrup

Coconut

Simply pour coconut in a bowl, scoop out a big round ball of ice cream into the bowl of coconut and roll it up...packing it with coconut. Remove and set in a bowl of it's own and drizzle warm chocolate syrup on top!

{delightful} Chocolate Candy Bites + A Give-A-Way for My 100th Post

2010-06-30T06:00:00.004-05:00

post 100. Today is my 100th post! Time whizzes by when you are having fun in the kitchen. I have a special GIVE-A-WAY today for my 100th post. It is a "surprise something" you will receive by mail and I know you will love it. So, to qualify to win: you must leave me a comment on today's post and forward a link to my blog to 5 folks you think would love some great recipes! Not all of my readers are gluten free, so think outside of the box. You can cc me at: iamaceliac@yahoo.com

Today's recipe is a little something sweet. Who doesn't like a good chocolate candy recipe? I know these will be gone at my house in less then 30 minutes. Enjoy! This is a great recipe to get your kids involved in. My kids love taking turns stirring...and sampling along the way of course.

Chocolate Candy Bites

by amy twomey

ingredients

3 packages of gluten free German Chocolate

6 c. big marshmallow's

2 c. crushed up pecans

1 T. cream

Using a double broiler melt the chocolate and marshmallow's until smooth. Add pecans and cream. Stir well. Remove from heat and begin dropping spoon size drops onto a sheet of wax paper.

Let cool and harden. I put mine in freezer to speed up process!

I will pick one random winner on Monday, July 5th, so be sure to leave me your email in the comment so I can find you! Good luck!

{in the pot} Gluten Free Tortilla Soup

2010-06-28T06:00:00.004-05:00

post 099. Living in Texas, we eat a lot of Tortilla Soup. It is a staple actually, yet hard to find a fabulous recipe. I have been working on my tortilla soup recipe for years after many attempts. Try, try again until you succeed! And so I did, finally. And here it is. Tortilla soup is kind of one of those things that we all like a different way. There are endless ways to make Tortilla Soup, but I am a fan of the more brothy, simple soup and I love serving it over a pile a rice. I love rice too. But that in itself is another story!

Tortilla Soup

by amy twomey

ingredients

2 packages of chicken fillets, sliced in 2 inch cubes

4 cloves of garlic, chopped

1 small white onion, sliced

2 Anaheim chili's, washed, sliced and seeded

1 28oz can of Muir whole tomatoes in juice

2 32 oz boxes of organic chicken broth

1 package of Queso Fresco Mexican Cheese, chopped in small cubes

2 avocados, peeled, pitted and sliced in small cubes

1 large lime

corn tortillas, cut in strips

olive oil

*white rice, cooked and offered with soup

Begin by generously adding olive oil to a pot on the stove. Saute your chicken cubes until browned, then set aside in a separate bowl for later. Using the oil in pot add the garlic, onions and Anaheim chili's. Stir well until browned and move into the Cuisinart. Blend the ingredients in the Cuisinart until pureed. Add in the tomatoes, and continue blending. Move the mixture back into the pot on the stove for about 15 minutes on medium to Lo heat.

Now shred your chicken and add back into the pot while stirring in the chicken broth on medium heat. Cook until the rest of the meal is prepared. In a separate pan, add more olive oil or canola oil is fine too. Using a pile of corn tortillas, cut long strips of them and adding to the hot oil on stove. Frying the strips on high heat, continuously flipping so they do not burn then remove them onto a paper towel to cool.

Cut up cubes of the Mexican cheese and avocado adding to individual bowls with a squeeze of lime and a pile of tortilla strips. I love to add over a small amount of white rice. The best part of this soup to me is when you get a bite of cheese, and avocado in the same bite! This soup is the real deal. Enjoy! Let me know if you make it. I love hearing from my readers. Tell me your story.

{delightful} Baked Peaches :: Pêches Cuites

2010-06-26T06:00:00.010-05:00

post 097. Pêches Cuites! There is nothing like baked peaches in the summer time. The family went down to our city farmers market last weekend and we bought peaches from a local farmer. I could smell them as we were getting close to their booth. I love the smell of peaches. My mom used to buy me a body cream from crabtree & evelyn called Evelyn Rose that smelled like peaches. I totally forgot about that! Baked peaches are simple and bring back wonderful childhood memories of summer. How about you? Do you like peaches?

Baked Peaches
by amy twomey

ingredients

A handful of peaches
1 1/2 t. ground cinnamon
2 T. brown sugar
1 t. vanilla extract
1 T. butter
1 T. agave syrup
1/4 t. ginger
1 tiny pinch of cayenne pepper

Pre-heat your oven to 450 degrees. Buying local is always best if you can. Start with a handful of peaches. Half them and remove the pit placing the peaces right side up in a baking pan.

Mix your spices in a bowl and melt your butter then add in the butter, agave syrup, vanilla extract and stir it all well.

Slowly pour, more like drizzle the warm sauce on top of each peach and bake in the oven for about 15 minutes.

Remove from oven and serve right away with a spoonful of vanilla bean ice cream on top of each peach.

* I am thinking grilled peaches would be a great dessert for grilling out with friends this summer. I think I will try this recipe on the grill next time. Keep you posted!

{companions} Mexican Jicama

2010-06-24T19:29:00.008-05:00

post 096. When I see Jicama I think of Mexico...my second most favorite place in the world. I love Mexico, I always have. Growing up in Argentina and being fluent in Spanish long, long ago being able to hop on a 1 1/2 hour flight to Mexico is always a treat not only because I get to attempt to use my rusty español, but I am in love with the food. This dish is Authentic to Mexico and you will either like it or you will not have a taste for it. I love Jicama as a healthy snack and it is important to expose my children to different tastes. Jicama is half apple half potato. So cool!
Pienso simplemente que las personas de México consiguen sinceramente el arte de cocina. Sé cada pedacito que tomo cuando como auténtico en México.Este plato es Auténtico a México y a usted o lo querrá o usted no tendrá un gusto de ello. Adoro Jicama como un bocado sano y soy importante exponer a mis niños a sabor diferentes. Jicama es media manzana media papa. ¡Entonces fresco!

ingredients

1 large jicama
1 lime
cayenne pepper
mexican chili pepper
sunflowers

Peel Jicama and slice into frech fry size strips. Top with cayeenne pepper, mexican chili powder, 1 lime squeezed and sunflowers, mixing well.

This makes for a great snack + is a great form of fiber. The kids will love it. well, maybe.

{rise and shine} Gluten Free French Toast

2010-06-21T22:30:00.010-05:00

post 095. So for Father's Day the kids and I made French Toast...and it was delicious. I will have to admit my husband is not a breakfast eater so no matter what I had prepared it simply was a kind gesture because he didn't even eat it...which was okay with me, smile, because I got twice as much. It's the thought that counts, right? Well...he did get a Starbucks card and we had a great day full of delicious food later in the day and plenty of time together with almost all of our children. Our oldest son was in Canada with his Poppy making wonderful memories fishing and riding in helicopters watching bears and so much more. I am utterly jealous and can not wait to see him. My first son leaving home at nine for 5 nights has just about put me in knots. I can not even begin to imagine what it will be like when we really leaves home!

So on with the toast. It has been way too long since I have had french toast, and being gluten free wasn't going to stop me. I picked up some "Udi white sandwich bread" which looked like it would make the best french toast...and it did! It was perfect.

Gluten Free French Toast

by amy twomey

bread soaking ingredients

3 eggs

3 T. cream

1/4 t. vanilla extract

1/4 t. cinnamon

Whisk all of the bread soaking ingredients together well. Using Udi's white sandwhich bread coat each slice with bread soaking mixture and place into an already hot pan with melted butter. Flip when browned and remove from pan on to a plate. Sprinkle powdered sugar on top of French Toast with a spoonful of whipped cream cheese and 3-4 slices of bananas. You can add warmed maple syrup on top too. This is so good...my kids all love it too.

My husband on the other hand would thoroughly enjoy this meal if breakfast was served at dinner. We love doing that too. Yeah for French Toast!

When was the last time you made Frech Toast?

{the dish} Gluten Free Chicken Roulade

2010-06-08T08:00:00.002-05:00

post 094. Here is an easy way to spice up what could be a boring chicken-again meal. Make a Roulade and impress your guest. The flavor of this Chicken Roulade is to die for. This recipe is great for a small dinner party. It will serve 6 easily.

Chicken Roulade
by amy twomey

ingredients
1 c. black olives
6 T. gluten free corn flake crumbs
1 c. sundried tomatoes
4 T. lemon juice
5 garlic cloves
2 t. dried oregano
8 boneless chicken cutlets
olive oil
1 small yellow onion
4 c. white wine
3 c. chicken broth
2 t. cornstarch
1 c. goat cheese

In a Cuisinart blend olives, sun dried tomatoes(after they have soaked in boiling hot water for 5 minutes). And onions. Place onions aside separately.

In a mixing bowl mix up blended olives, sun dried tomatoes, oregano, salt, cornflake crumbs, garlic and crumbled goat cheese. Place chicken in a zip lock bag smashing with a meat grinder on both sides. Remove from bag, place flat and add a layer of the mixture on top of chicken. Begin rolling it and use 3 tooth picks to hold the roll tight.

Add about 1/2 inch of olive oil to a large pot on medium heat and begin sauteing the rolls, tooth picks and all. Flip them to be sure each side gets browned and then remove from heat and place chicken on a plate set aside.

Using the remaining oil add the diced onions from earlier and saute them for a few minutes. Then add the wine and chicken broth. After about 5 minutes, stirring well add the chicken rolls and cover with a lid and cook on low heat for about 10 minutes. take out rolls, and remove toothpicks carefully with fingers. Cut up into slices and set chicken aside. Whisk together lemon juice with cornstarch and add that to the liquid mixture stirring well for another 5 minutes. Pour sauce over the chicken when you are ready to serve. I love this dish served over a bed of white rice.

{delightful} Gluten Free Banana Cream Ginger Pie

2010-06-06T14:02:00.018-05:00

post 093. There is nothing like a good banana cream pie. I have created a gluten free delicious pie with a ginger cookie crust and a wonderful filling you will love. This my friends is a must try! I don't have much of a sweet tooth, but how can one resist a banana cream pie? And my rule when making pies is: Always make two so you can give one to a friend. What a great way to cheer up a dear friend. So on with the pie...

Gluten Free Banana Cream Ginger Pie (two pies)
by amy twomey

ingredients
1 1/2 c. white sugar
6 T. cornstarch
1/2 t. salt
2 c. milk
2 c. buttermilk
6 egg yolks, beaten
4 tablespoons butter
2 1/2 t. vanilla extract
2 (9 inch) pie pans
2 boxes of wow ginger gluten free cookies
6 bananas, sliced
2 bananas, smashed

In a saucepan, combine the sugar, salt and cornstarch. Add buttermilk and milk in gradually while whisking gently. Cook over medium heat, stirring continuously, until the mixture is bubbly. Keep stirring and cook for about 3 more minutes, and then remove from the burner.

Stir a small amount of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 5 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter, vanilla and smashed bananas, stirring well.

Get out two pie pans. smash on entire box of ginger cookies into each pie pan and form together with hands pressing to make a pie crust consistency layering the pan with cookie. After both pans are layered with pressed cookies then place sliced bananas on top of the cookie covering all. Then slowly pour hot mixture into each pie pan until full. May discard some of the mixture if the pan gets too full. Set aside and toss extra filling if need be.

Bake at 350 degrees for 30 minutes. Remove from oven, cool and then chill for an hour.

The great thing about this recipe is it is easy to make, and anyone at a dinner party would love it without even knowing it was gluten free. I love when recipes can be created and disguised so elegantly. Don't you!

{companions} Slow-Cooked Salsa

2010-05-30T15:23:00.009-05:00

post 092. We gave up canned food this year to honor health and slow cooked food. I have been working closely with a few local restaurants with their menus and am simply amazed at how many restaurants use canned food to prepare their meals. I know, I know...it is cheaper and lasts longer on the shelf, and easier to buy in bulk, but seriously, If I am paying for my family to eat out at a restaurant I want it to be home-made and fresh and healthy. I want a slow cooked meal. It made me think of my all time favorite quick and easy salsa recipe that I have not made in forever because of the canned Rotel tomato aspect of it. So, today I created a new salsa...fresh and slow cooked, totally home-made and absolutely delicious. A keeper. The funny thing is it was easier then my other one so it actually took less time to make. The beauty of it all is that so much of it came from our home garden. That is pure perfection really.

Slow Cooked Salsa
by amy twomey

1 huge red onion
5 cloves of garlic
1 whole jalapeno
1 T. salt
2 T. of lime juice
12 plump red tomatoes
6 tomatillos-roasted
1 red large red pepper-roasted

My kids thankfully all three love helping me in the kitchen, so when ever I can I put them to work. Giving kids small jobs builds such an amazing amount of self confidence + they are more apt to try new things when they have been involved somehow with making it.

Chop all of the ingredients up, pulsing slowly and not for too long in the Cuisinart. All except the tomatillos and red pepper. Cut the two of those up in pieces and place in the oven on broil until browned. Add them to the salsa mix in the Cuisinart at the very end pulsing for about 20 seconds. Walla...Slow cooked Salsa that was pretty speedy to make.

{rise and shine} Gluten Free Pancake's With A Little Pizazz

2010-05-30T10:00:00.006-05:00

post 091. Ahhh....Sunday morning pancakes always taste the best. My middle daughter loves to cook. She is my little foodie. We ran out of eggs and obviously needed them, so sending her down the street to a neighbors house was icing on the cake because she felt so grown-up and self sufficient. Walking slowly home with egg-in-hand afraid it would crack..as soon as she spotted me in the driveway she said; "Mommy, Mommy! I am going to be a good mom one day because I know how to make pancakes all by myself' . And that she will be. I love being able to fill their little selves with confidence and life skills in the kitchen that they will carry with them for the rest of their lives. She made us all breakfast, all by her little self and it was delicious. I added the toppings to give it a little pizazz! Perfecto!

Pamela's Pancake mix is a must use, always! We have a huge glass container on our kitchen counter that houses Pamela's pancake mix. We use it every Sunday as that is our pancake day.

Gluten Free Pancake's With A Little Pizazz
by amy twomey

Follow Pamela's Pancake-mix directions
I usually add milk as my liquid
1 egg
+ if needed a splash of water to thin them if need be
2 T. Canola oil
Whisk well

Pour extra Canola oil in saute pan, coating evenly. On medium heat pour pancake mix in pan and make a big plate of pancakes to your liking. I think my daughter's favorite part is flipping the pancakes! Today's sauce was a bitter-sweet chocolate sauce I warmed. I cut up a wonderfully ripe peach I have been waiting to eat all week and placed slices on top of my pile of pancakes and dripped chocolate sauce over it all. A pinch of powdered sugar would have been nice...but I was out of that too. I am thinking it's time to go to the market today. smile. By the way: peaches and chocolate are a delicious pairing.

What are your favorite toppings? I would love to hear.

{the dish} Gluten Free Veggie Polenta Frittata

2010-05-28T21:48:00.012-05:00

post 091. The life of a Mom of three is hard enough, and running a few businesses on top of motherhood and trying to be a good wife....I will admit I've been slacking in the kitchen out of pure end of the school year chaos. I fell in a hole a few months ago...and I just crawled out for summer. My kitchen has been used, but truth be told: We are getting bored with the staple family recipes. Tonight I felt like cooking...like creating a "new" recipe, I was inspired. So, after looking in the fridge to see what we had that needed to be used I created a wonderful Veggie Polenta Frittata. The risky part of this is that we have a busy day tomorrow with a dinner to go to and then a pool party the next day...both of which I need to bring a side dish. So, I made a big recipe tonight for "3" round pie pans and thankfully it was a success and I don't have to do any early morning cooking! Delicious and exactly what I was in the mood for.

Heat the oven to 350. and set out "3" pie dishes, a mixing bowl and a cutting board. Plan on freezing a few or bring a meal to your neighbor, they will love it!

Gluten Free Veggie Polenta Frittata
by amy twomey

4 T. olive oil

Mix in 1 bowl:
12 eggs
1/2 c. water
1/2 c. buttermilk
2 c. fresh grated Parmesan cheese
3 T. salt
1 t. pepper
1 bunch of green onions, chopped

Saute in olive oil:
3 large Zucchini, cut in half long and then slice half moon 1/4 inch pieces
1 small onion cut in slivers
2 garlic cloves, diced
1 bunch of asparagus, chopped into 2 inch pieces

slice in cubes and set aside:
polenta (2 pre-packed sliceable rolls)

Add to Saute mix after cooked for a few minutes, stir well:
3 ripe Roma tomatoes, chopped in medium size pieces

Mix all the ingredients well in the bowl ingredients. Whisk, and set aside. Saute all other ingredients for about 5-7 minutes until lightly browned. Add in the tomatoes at the end stirring well and set aside.

Cut polenta up and layer it on the bottom of each pie dish. Pour the veggie mix over each polenta dish distributing it all evenly and the pour egg mixture over that and top with more fresh Parmesan cheese. Heat in oven for 25 minutes or until done. A dollop of sour cream would be a wonderful topping.

Sometimes those nights of not knowing what you are making actually can turn out to be gems. All it takes is a little inspiration. I am glad it's back. This is a keeper.

{need to know} Picasso's Now Offers A Gluten Free Pizza!

2010-05-26T07:20:00.008-05:00

post 090. Today I had lunch at our neighborhood Picasso's blocks from our house. I tasted Picasso's BRAND NEW gluten free pizza and was totally impressed. I have got to say that after trying a few local gluten free pizza's around Dallas this one was HANDS DOWN the best. There are a number of reasons why I loved this pizza but the biggest was it was "thin crust". I ate at Fireside Pies last week and sampled theirs and to be honest it tasted like the gluten free frozen pizza crust I purchase from Whole Foods. Just like it. It was good but nothing I couldn't make at home. Picasso's was that thin crust that honestly freaked me out it was so good...for a minute I thought they had made a mistake and it was their regular pizza. It is a must try! Picasso's started about 16 years ago by Andrew and Jennifer Albert, and throughout the years they have expanded to three locations: One in Lake Highlands, One in Preston Hollow, and one in the Bent Tree area. When ever I have a photo shoot that runs over dinner time and my husband has the three kids it is a sure thing they order Picasso's to be delivered to the house. If you don't know Picasso's it isn't your regular greasy pizza place, it's gourmet pizza with fresh, healthy toppings. I ordered Peperoncini peppers and Canadian Bacon on my gluten free pizza and it was out of this world delicious. Seriously good! Their restaurant is family friendly, in fact whenever we go we always run into someone we know because we live in a community that loves to support local businesses. This is one for sure worth supporting. I am so excited I can FINALLY eat pizza with the rest of my family! No more delivering on nights that Moms not home. Pizza is now back in my Celiac world.

I wanted to mention also because this shows what pride Picasso's had taken when making the leap to offering gluten free items on their menu. They guaranteed that all gluten free dishes were prepped in their own pots and pans and gluten free dedicated cutters and utensils so they have zero cross contamination. This was refreshing to hear as so many restaurants you just have no idea how their kitchen is set up. That speaks volumes. A few other items you can "request" gluten free are: grilled chicken, fish, hamburgers no bun, and pork chops. Just let them know you are gluten free and they will take care of you.

{need to know} Pamela from Pamela's Gluten Free Products!

2010-05-16T06:00:00.000-05:00

post 089. I am absolutely honored to have the one and only Pamela Giusto-Sorrells,
President and Founder of Pamela's Products, Inc. here today! If you are gluten free, I am certain you know all about Pamela’s Products. They make decadent cookies, baking mixes, cheesecakes and so much more. Many people are amazed that there really is a Pamela behind the company, and yes there is! Pamela shared with me how her company got it's name. Pamela said; " I didn’t intend it but over 20 years ago when I started selling my cookies they became known as “Pamela’s Cookies”, so I decided to go with it and named the company Pamela’s Products. The thing that sets my company apart is that we are a gluten-free food company; we make great tasting food with all natural ingredients, but we are also completely wheat-free and gluten-free. I’ve been doing this for 22 years. I love what I do and I couldn’t imagine doing anything else. I’ve met amazing people living inspiring lives and many of them I would not have known about if it hadn’t been for creating my products".

amy:
Pamela, We are so excited to learn more about the talent behind Pamela's Products! Thank you so much for being here today. I would love to know what part of the world you are from? Tell us a little about you and what inspired you to bake.

pamela:
I live in Northern California, a food lovers paradise for sure. Here’s the thing, I’m not gluten-free. What helps me to make such fantastic products is that I can eat anything. I love good food, a great meal inspires me, especially great desserts. What I love more than anything is to find something delicious, something unique and then take it back to my kitchen and recreate it gluten-free. Since I can eat gluten, I can compare and ensure that the taste, texture and quality of my gluten-free version are as good, and many times better, than the original. I know I’m successful when my friends and family don’t know that what I’m serving is gluten-free. I’ve been having tons of fun with my new line of cakes. The cheesecakes are to die for! And, the coffee cake… you just can’t tear people away. It’s one of those cakes that reminds people of when they were kids, you know that delicious coffee cake mom would buy at the bakery and warm up on Sunday mornings. That’s what my coffee cake reminds people of, but mine is all natural and gluten-free. So it’s made with good ingredients and then it tastes amazing, and you know nothing beats nostalgia when it comes to coffee cake. I’m one of the few people I know that gets to travel and buy cookies and cakes wherever I go! I love to try all sorts of products to give me inspiration for new recipes. But I also love to walk through the grocery store and look at packaging. I find inspiration all over the place, including the people I meet on my travels. I recently spoke at the Gluten-Free Cooking Expo and had the opportunity to meet so many great people, from gluten-free chefs to gluten-free moms and other friends and family supporting their gluten-free loved ones. It was truly inspiring to hear people’s stories and ultimately to find out what products people really need.

amy:
Tell us a little bit about you. Are you married? Any children?

pamela:
I am married and we have a wonderful tween-aged daughter. They are both my taste testers (none of us are gluten-free so to win them over is always a positive), and I also ask my daughter’s opinion about my packaging. She has quite the artistic eye. I collect antique toys, dolls, carriages, and children’s kitchen stuff. I’m fascinated that these toys were actually played with and are still around 100 years later. Although most of my life is filled with running Pamela's Products and coming up with new products, I love to connect with my friends and find good food.

amy:
How long have you been making gluten free products?

pamela:
I’ve been making gluten-free foods for 22 years. I’ve certainly amassed a wealth of information for living gluten-free. I have no time as a mother and wife so I apply my life to someone who must also eat gluten-free. I want foods to be accessible, or fast and easy to make. They also need to be satisfying. When I started Pamela's Products 22 years ago, there were less than a handful of gluten-free companies and most of their food was not so good. Most people also had no knowledge of what gluten-free meant. Today there are tons of great gluten-free products on the market and restaurants serving gluten-free foods. Everyone seems to know at least one person who has Celiac disease. Being gluten-free shouldn’t mean compromising. I don’t ever want someone to “cheat” by eating gluten because they feel deprived. I want to create and supply foods that everyone eats and enjoys- because it’s great food. Period.

amy:
Let's talk about Bread. Bread for me is one of the hardest things to get right when baking gluten free. I always go to your products when I need a bread I can depend on. They are all so good. How long did it take you to come up with your bread mix?

pamela:
I find the that hardest transition for most people is bread. I spent eight years developing my Gluten-Free Bread Mix so that people could fill that need. You can make your own, with your own preferences such as cheese, cinnamon, or herbs. One of the staff favorites is to add pesto sauce to the dough and make pesto rolls. My mix makes great bread and we have a number of easy recipes for it including extra healthy recipes with seeds and nuts, easy loafs for bread machine or oven baking, recipes for dinner rolls, bagels, and pizza crusts. One of my favorite tips for keeping life simple: when you make the pizza crust recipe, double it and then partially bake the extra crusts. When cooled, wrap and freeze. Now you can pull that partially baked crust from the oven any time you want a fast pizza. If you keep gluten-free pizza sauce and shredded cheese in the house, you can put that pizza together and bake it faster than a “wheat” pizza could be delivered from a restaurant.

amy:
What are your top 5 favorite gluten free products?

pamela:
Now is a really exciting time for gluten-free products, there are so many great foods on the market today. Of course I get to taste everything, but I have to say my own products are some of my favorites. The other day I was baking up some cookies with my Chocolate Chunk Cookie Mix. I hadn’t had it in a while and I was so surprised at how good it was. I also love my Baking & Pancake Mix. The pancakes are really fast and easy to make, and I now eat them without syrup standing at the stove. My daughter grew up on them, of course. I have to say that my Pamela’s Chocolate Cake Mix is probably my favorite of my own products. It’s a deep dark, rich moist cake that I can’t stop eating. The big question is always should I frost it with vanilla or chocolate frosting? I actually put in it the freezer and cut off a piece at a time or I feel compelled to eat it all while it’s fresh. There are also a couple of naturally gluten-free foods that I grew up with and love: brown rice, risotto and polenta. I love brown rice because of its chew and great flavor (white rice bores me), and it’s wonderful in a brown rice soufflé that I make. So much healthier too! Risotto is such an easy dish to prepare by mixing chicken broth with the rice as it cooks, but you can add all sorts of vegetables to it, or my husband likes sausage or shrimp added to his. Risotto makes a great meal. And being ½ Italian, we always had polenta which is a coarse cornmeal dish layered with Teleme cheese. All of these are staples in my kitchen and terrific for those who are gluten-free and those who are not. They are just really great food.

amy:
I can not imagine that you have the time to read blogs while managing your company, but if you do what blogs do you find yourself looking at?.

pamela:
I’m not a big blog reader actually, but some of the staff are always showing me great posts on http://www.blogger.com/www.glutenfreefrenzy.com and a year of crock potting at crockpot365.blogspot.com. My favorite though, that I actually do read is surefoodsliving.com. I’ve actually gotten to know Alison who writes it, because of her blog. We met at a food trade show and then she went home and blogged about my cheesecakes. It was so much fun we started talking. Now she does some contract work for me and it’s fun to have her on staff.

amy:
I love cooking and LOVE finding new recipes that can be incorporated into our family meals. Will you please share your personal favorite gluten free recipe of all times with us?

pamela:
Every year we have a recipe contest. A couple of years ago the winning recipe was this Flan Cake. I have to say this was amazing. I wasn’t sure how it was going to work and as we dumped the Pamela’s Classic Vanilla Cake Mix on top of the refrigerated flan mixture (part of the impressive process for making this cake), I was stunned that it floated and then baked so perfectly. That was probably the most surprising recipe. This past year the winning recipe was for these Spicy Empanadas in Chipotle Cream Sauce. The flavor for this one is perfect, and the dough was wonderful, made from my Gluten-Free Bread Mix. We also have a great Steamed Pork Dumpling recipe – delicious! These recipes really get you wondering is this really gluten-free?… and of course it is.

Pamela's website www.pamelasproducts.com has all sorts of information about their line of foods, recipes and history. Go check it out! Thank you again Pamela for sharing all of this wonderful information with our readers today. It sure has been fun getting to know more about you!

{need to know} "The Sneaky Chef" Missy Lapine + The Culinary Arts Center

2010-05-13T16:08:00.013-05:00

post 088. Today I was honored to have spent my morning cooking with a best-Selling Cookbook author Missy Chase Lapine. She is helping to introduces UNCLE BEN’S® Whole Grain White Rice to Dallas Mom Bloggers. Missy wrote "Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals”, along with many others...and made a special appearance in Dallas, conducting a hands-on cooking lesson to a group of the area’s top mommy bloggers. I was so happy to have been included. What fun!

"As seen on the Today Show, “The Sneaky Chef” cooks with Top Dallas Bloggers".

Here is a photo of Missy and Me in the dreamy "Viking" Kitchen at The Culinary Arts Center. She simply could not have been more lovely. I wish I had had more time to chat with her.

And "big thanks" to Lea Ann for the under $10 wine I am so excited to know about!

What a fun event full of Mom's with Camera's + some great food tips from "The Sneaky Chef"

We made four simple rice dishes in honor of Uncle Ben's new "Whole Grain Rice" hitting the store this summer.

I was thrilled to see that Missy has a gluten free cookie recipe. Her daughter has allergies and is on a gluten free diet which led Missy into a bundle of gluten free recipes. I over heard something about a gluten free cookbook, but only caught bits and pieces! I better get finished with mine!!!

{because i care} bye-bye to canned food

2010-05-10T13:48:00.007-05:00

post 087. So I have been keeping a secret. I wanted to wait until I absolutely knew I could do it before I committed to this venture out loud with you. I have officially sworn off canned food. all. gone. no more. I swear to no longer cook with it unless we have come to a halt with the end of the world or something drastic such as that. I have never felt canned food to be anything good. It seems to be the lazy helper that makes cooking easier for busy people. But the truth is it isn't much more work at all. I have tested it. Yes, you may need to prepare your meals ahead in order to make time for your 2 hour beans to cook, but isn't it worth it? I now make fresh beans every Sunday night as I find that it fits my schedule well. We use the beans throughout the week for all sorts of meals. It is tempting when you are at the market to pop a few cans in the cart when you know you will be having a busy week. But just say no. I challenge you to try a few months with out canned food. I do still find myself using tomato paste though. This is one I haven't figured out an easy substitute for...but for the most part I am doing pretty good. Less processed food, less BPA...It's a good choice. I am hoping it just makes me a better cook.

Changes in our kitchen?

1. Cleaning out our pantry. Eating things that sit on the back shelves that are totally forgotten.

2. Tossing all plastic containers and replacing with glass stackables for food storage.

3. Decorating a big beautiful recycling bin with the kids this summer for the pantry.

4. Juicing daily beginning this summer.

5. Perfecting my granola recipe.

6. Planting window sill herbs for the kids windows and using them more in our recipes.

7. Training ourselves to eat on a lower budget and trying to figure out how without compromising our quality of food.

8. Prepping more meals ahead, planning.

9. Using our cash for grocery system.

10. Cleaning out our bottom freezer and only storing foods that we use (frozen strawberries for smoothies, fresh breads), more space equals happy Mama.

I am sure my list with transform over the next few months and I will be back with another {because i care} post. Do you have any working lists? Please share!

{need to know} wholesome foods bakery, Gluten Free!

2010-05-07T11:05:00.011-05:00

post 086. I sit with a big full belly after a wonderful visit with the "could-not-be-any-nicer" Mother daughter team at Wholesome Foods Bakery in Lake Highlands. If you are gluten free and in Dallas you NEED TO KNOW about this brand new unique bakery catering to people with gluten free needs. You can find out more about them at Wholesome Foods Bakery.

Walking into Taylor & Anne's industrial kitchen was such a great experience for me. I felt at home...I simply can not explain the positive energy exuding these two gals! Their living their dream, they are passionate about what they are doing and I can promise you they will be a huge success, because they are doing it right.

Wholesome Food Bakery not only uses all gluten free ingredients, but also organic and every chance they get they make "green choices". They are hip to what is eco-friendly and savvy enough to be starting business the right way from the start.

My tummy is full....in such a good way. I was loaded up with a box of yummy's as I was leaving the kitchen.

I sampled the WFB Mix: "Just what we have all been waiting for - a Gluten Free snack mix! With just a hint of sweet and a bit of 'heat' - this mix makes you forget you are Gluten Free! I can assure you, this one will need to be bought 5 at a time!!! Sold in 24 ounce bags".

Gluten-Free
Dairy-Free
Soy-Free
Egg-Free

Ingredients: Cereal (Corn, Corn Puffs, Rice, Honey-Nut Corn), Almonds, Pecans, Peanuts, Canola Oil, Spices, Sea Salt

My Review: "I wanted more! and more, and then a little more. I can totally see packing this is my kids lunchboxes as a healthy tasty alternative to a bag of processed chips. I will for sure be stocking up on the WFB Mix."

Then I sampled the Pumpkin Muffin! "What the pumpkin begins, the walnuts continue in this nutrition packed taste sensation! A perfect combination of pumpkin, nuts and spices! Sold in packages of four".

Gluten-Free
Soy-Free

Ingredients: Flours (Brown Rice, Corn Starch, Potato, Tapioca, White Rice ), Pumpkin, Turbinado Sugar, Walnuts, Canola Oil, Low Fat Yogurt, Rice Bran, Eggs, Vanilla, Spices, Xanthan Gum, Baking Soda, Sea Salt

My Review: "Yes! Finally someone has done it right. A moist warm pumpkin muffin with a ton of flavor. I simple cut it in half and popped it in the toaster. I added butter to one half and cream cheese to the other. I have always loved cream cheese on pumpkin bread so I had to have it. I love that you can freeze these and easily heat them up for a morning snack. My kids will love them too!"

Well, if you have not had enough...See what else I have to say at The Dallas Morning News Mom Blog . If you are not a regular "reader" of the Mom Blog add the link to your desktop. It is a great daily read. I write for them every Monday at noon.

*Wholesome Foods Bakery works by orders in advance and Tuesday pick ups at their Dallas location."Simply place your order and select 'pick-up' upon check-out, and indicate in the comments what Tuesday you will be in to pick up your order. Also, if you'd rather pay by cash/check, simply email us your order at the email address above, and we'll have it ready waiting for you and you can pay by cash/check".

{forum} Celiac doctors in Dallas?

2010-05-06T18:02:00.006-05:00

post 085. So it dawned on me today as I was racking my little brain over & over on how to find a great doctor in Dallas who specializes in Celiac...and then a light went off in my head, and I had one of those....daaaaaaah...moments. I write a Celiac Blog with a ton of local readers. Hello! So I am reaching out to you Dallas folks who may be going to a wonderful doctor who works with celiac patients. If you want to send me a referral I will give you big cyber hug. My vit d is low, and trying to manage now, my B12 is finally working with my new vitamins, I just started niacin for something totally unrelated (I am feeling a bit aged...hmmmm) I am achy and weak and just well...not feeling 100%. I need to go to someone who works with celiacs who may just know exactly what's going on! I am open to homeopathic doctors too. I in fact got the name of one last week that I am keeping in my back pocket. Let's talk! Quiet Dallas Readers, please Start commenting......the summer is approaching: 3 kids, 2 dogs and a hungry husband. I need to kick it up a notch and start taking better care of me.

{press} The Cake Ball Company + Sponsorship

2010-04-29T12:40:00.006-05:00

post 084. I had a super fun photo shoot at The Cake Ball Company a few weeks ago shooting little bitty cake balls. It was really hard to touch them, and look at them on and off my computer screen because...well, I can't eat them! And neither can you if you are gluten free and reading my blog. If you are not gluten free please support this amazing business & buy some for Mother's Day. I love Miss Charlotte and am so proud of their ginormous success. Rachel Ray, USA Today, Channel 5, Dallas Morning News, Modern Luxury, Daily Candy, Fox 4, D magazine, Star Telegram...um, seriously? This all happened in over the course of a year! I am just so proud of these two girls behind the Cake Ball. Oh, and for all you gluten free folks...they are in the works of creating the most perfect gluten free ball that will be on the counters soon! I am so excited. So bookmark this because you will want to come back and try one. They ship anywhere! Plus you can always find them on my sponsor page to the left if you forget.

*speaking of sponsors; if you are interested in becoming a sponsor please contact me for details. I have great rates right now and am offering an uber cool special. email me. XO.

{did you know} Sweet Temptations has the best GF cake EVER.

2010-04-17T17:32:00.003-05:00

post 083. Today, I simply have to share with all of my Dallas Gluten Free Friends a discovery that might just change your life. Sweet Temptations Cafe & Bakery in East Dallas at 9090 Skillman, 75243. You can call in advance and order this amazing cake for 30.00 (worth every. single. penny). Gluten Free Chocolate Indulgence Cake....Nobody will EVER know its gluten free. I am not one to have a sweet tooth...at all. But friends, this...is. amazing.

{did you know} GLUTEN FREE products are 20% off at Whole Foods today!

2010-04-13T14:35:00.007-05:00

post 082. Head over to the Park Lane Whole Foods in Dallas if you are gluten free! See my post over at The Dallas Morning News here for the scoop. Today only!! Go on now...no time to waste. I saved big-time. Thinking about actually making a second trip...they are open until 10pm.

XO.
amy

{press} special dallas mom invitation..yes for you.

2010-04-07T16:42:00.010-05:00

image :: here

post 081. Calling all Dallas Moms.

This year, the Dallas Morning News Moms Bloggers want to reach out and make Mother's Day special for other moms. On Saturday, May 8, 2010 at 1:00 p.m., some of the Dallas Moms Bloggers will meet at the Austin Street Centre, a homeless shelter near downtown Dallas, to deliver Mother's Day packages for the moms temporarily staying at the shelter. The packages will include small and useful items, such as travel size bottles of shampoo, conditioner, body wash, toothbrushes and toothpaste. We also hope to include special items that moms would love, such as encouraging notes, perfume, body lotion, make-up, costume jewelry or nail polish.

We invite you to join us in our tour and in our efforts to reach out to others in need. You can meet us at the Austin Street Centre with your own packages, or you can call the Austin Street Centre at (214) 421-0912, to schedule large donation pickups. The Austin Street Centre is located at 2929 Hickory Street, Dallas, TX 75226. Your donations need not be limited to packages for moms. The Austin Street Centre will find a use for anything you no longer need! For more ideas on what you can donate, you can click here to read my article entitled, "Lessons Learned at a Homeless Shelter." You can also learn more about the Austin Street Centre by visiting www.austinst.org.

Bring items individually wrapped in clear plastic bags OR in a big box for distribution. Take this time to clean out your closets too....maybe you have a special scarf, purse, clothes you no longer wear? Bring it all. Ask your neighbors and friends for donations and feel free to add other Moms to the invite! Thank you for all your support. We are all meeting at 1:00 to "drop off our goods", you should be there 30 min-1 hour. Thanks for taking time to make other Moms feel special this year. There will be someone there to help you unload if you have a truck full. Bring it on!

Can't wait to meet you. Be sure to say "hello"

any questions?
email me

{did you know} + so much more

2010-04-05T08:25:00.007-05:00

post 080. I hope you had a wonderful Easter weekend. I sure did. You can see me over here today. Ann and I are working on our first newsletter that will go out in April....sorry for the long wait for those of you who have signed up to get our newsletter! And if you haven't signed up you can hop over to amy and ann and sign up today. I hope to be dishing out a lot more cooking! I have been a tad over extended since the start of the year...but I am seeing the light at the end of the tunnel and am excited about all the fun new things we have going on here with the {need to know} gluten free interviews that I will be sharing here and a few on my Dallas Morning News blog spot, and what Ann and I have up our sleeves over at amy and ann. AND our new layout over at fitness health and family. Keep visiting, continue to leave me comments as you know they always make me smile!

{need to know} carol + simply...gluten-free

2010-03-29T06:00:00.004-05:00

post 079. Carol Kicinski, the hostess of the totally inspiring blog Simply...Gluten-Free is here today at i am a celiac for my {need to know} series. I am so excited to share her with my readers and it's been a joy to get to know her better. Carol just sent her manuscript and photos off to the publisher for her first book, Simply Gluten Free Desserts that I have heard she has been working pretty hard on. What a dream! I can't wait to buy it...So hear with us right now...drum roll.............Miss Carol.

amy:
Where do you live? and please share your favorite spots to eat in your area...(Do you find eating gluten free hard to do where you live?) please share...

carol:
I live in Florida, in a small town called Dunedin to be exact. It's on the gulf of Mexico close to Tampa. One of my favorite places to eat is in Tampa called Cafe BT, it's a Vietnamese-French fusion place with really fresh food and I can always find something gluten-free to enjoy there. When I am in the mood for fabulous steak I go to Watercolours on San Key Beach. They are so accommodating with my diet restrictions. Lots of great steak places add soy or other gluten laden stuff to their marinade (just a warning, don't assume because it's steak it's safe to eat!) but they always get me a "safe" steak and cook it separately for me. For breakfast it is almost always Caretta on the Gulf at the Sand Pearl hotel on Clearwater Beach. Amazing beach views, good food and gain, so accommodating. They make me eggs benedict on fat tomato slices instead of English muffins. A place I just discovered in Dunedin is called The Living Room, a cool fusion type place with small plates, an amazing chef and tons of gluten-free options. But my all time favorite is a little Mexican dive in Dunedin called Los Amigos Dos, they make everything from scratch and their incredible, authentic guacamole is only 99 cents! A new gluten-free restaurant just opened up in Dunedin but I have yet to try it.

I find that ethnic places such as Thai and Mexican are easier for a gluten-free diet. As I said I live in a small town so there are not as many options as a big city but I can always find something to eat! You just have to talk. Often in a small place the chef will come out and chat with me and we figure it out - here's a little tip, I tell them I am a food writer with my own blog and they really bend over backwards to help out!

amy:
What do you do for a living? And does being gluten free make your job difficult at all?

carol:
For years I have owned an event planning business called Fab Eventz. It is a little hard because I often have to go on tastings and such with my clients but now I don't care if I offend someone by not tasting something, my health is more important. Brides always want me to taste their wedding cakes which I just can't do. As always, good communication helps smooth the way.

Recently I have found that I can earn a living by following my passion, which is eating well gluten-free. I write, teach cooking classes and am in the process of producing my own gluten-free flour blend which will be available commercially and will be followed by other products. I am SOOOO excited about this flour blend. I've been working on it for ages and it is amazing! (If I do say so myself!) It has none of that grittiness so often found in other blends. So you are getting a little scoop here - I have been keeping this under my hat until now.

amy:
Tell us a little bit about you...Are you married? Any children(if so, are they gluten free)? Hobbies....

carol:
Yes married since forever to the love of my life, Thom. We have two grown son's (no longer at home). One of my son's is Celiac and the other totally fine with gluten as is my husband. Our household however is totally gluten-free and no one seems to mind.

Travel is another passion of mine. I have a goal to visit all 7 continents - 4 down, 3 to go! My husband and I love adventure; we have gone on Safari (photos only), swam with great white sharks, parachuted out of airplanes and trekked on the Great Wall of China. My parents traveled a lot and almost always took us kids with them, I was definitely bitten by the travel bug from an early age.

As much as I love to go away, I love to be home. My favorite thing in the world is Sunday dinner with the family.

amy:
Why are you gluten free and how long have you been gluten free?

carol:
I am gluten intolerant and I found this out because I had stage 4 adrenal exhaustion. Adrenals don't just give out for no reason so with testing I found out gluten was a main culprit. I have been gluten free for about 10 years now.

amy:
What was the hardest thing for you about making the transition to a gluten free life style?

carol:
I fought going gluten free for about 5 years before I finally totally committed to it. I would cut out the gluten, start to feel better, figure I was cured, start to eat gluten again and wham! sick again! Finally I had to face the facts. Prior to going gluten free my diet consisted mainly of breads and pasta. A typical day for me was a bagel for breakfast, turkey sandwich for lunch and pasta for dinner. I ate tons of carbs, very little protein and was not really all that healthy. I really had to change my ways but it has been a wonderful journey for me.

Well, this is a hard one. My philosophy is to find naturally gluten free food as opposed to substitutions for the previous gluten-filled foods of my past. That said there are times I just want an English muffin.

amy:
What are your top 5 favorite gluten free products

carol:
1. Gluten Free English Muffins from Foods By George
2. Pamela's Bread Mix
3. Van's Gluten Free Waffles
4. Pamela's Baking and Pancake Mix
5. Glutino's Crackers

amy:
#'s 2,3,& 4 are in my top 5 for sure! I am excited to try #1 that I have never had (thank you). So...If you are like me you love looking at other gluten free blogs! I know it is hard to pick your top 3 gluten free blogs, and they are always changing...but if you had to pick 3 blogs you frequent most what are they?

carol:
OK, this is even harder! I have so many friends I have made via our blogs and I find something to love about all the blogs I visit. It would be like asking me to pick favorites amongst my friends. Let me just say that I appreciate the diversity and creativity of the gluten-free blogs out there. And of course, yours is amazing!

amy:
As you know, I love cooking and LOVE finding new recipes that can be incorporated into our family meals. Will you please share your personal favorite gluten free recipe of all times with us?

carol:
I was so excited when I made these really amazing gluten and dairy free cream puffs - it just really proved to me there is nothing we can't create if we put our creativity to it! Here is the blog post.

What fun! Thank you Carol for being hear today! Again Readers,...go check out Simply...Gluten-Free. You will be back for more every day.

{recipe box} chorizo & ham paella

2010-03-25T06:00:00.002-05:00

post 078. If you don't like Paella then this is not the post for you because I love it and I have picked my *absolute favorite* recipe from Lorraine Turner's amazing Paella cookbook that has 40 different paella recipes. I make this dish all the time. It is easy to follow and always delicious.

ingredients

1/2 t. saffron threads
2 T. hot water
3 T. olive oil
6 oz chorizo sausage, removed casing cut into 1/2 in slices
6 oz ham, diced
1 large onion, chopped
2 garlic cloves, crushed
1 t. paprika
1/4 t. cayenne pepper
8 oz tomatoes peeled and cut into wedges
1 red pepper, halved, seeded then broiled, peeled and sliced
1 5/8 med grain paella rice
1 T. chopped fresh thyme
generous 1/3 c. white wine
5 c. simmering beef or chicken broth
salt & pepper to taste
1 t. chopped parsley to garnish
1 lemon, cut into wedges, to serve

put saffron threads and water in a small bowl and let infuse for a few minutes.
meanwhile, heat 2 T. of the oil in paella pan or wide shallow skillet and cook chorizo and ham over medium heat, stirring for 5 min. transfer meat into bowl and set aside.
heat remaining oil in pan cooking onion 2-3 minutes, add garlic, paprika, cay pepper, saffron and it's liquid and cook, stirring for 2 more minutes.
add rice and thyme and cook, stirring for 1 min until rice is glossy and coated. pour in wine and 4 c. of hot broth bringing to boil. reduce heat and simmer uncovered for 10 minutes. DO NOT STIR DURING COOKING, but shake pan once or twice. Season with salt & pepper. Continue to shake pan for 10 minutes more until rice is plump. If liquid absorbs too quickly add more hot broth. DO NOT STIR. Add in the chorizo and ham now and red bell pepper and shake pan for 2 minutes more.
when all liquid is absorbed remove from heat so it does not burn. Cover pan with foil for 5 minutes. Sprinkle over parsley to garnish and serve from pan with lemon wedges squeezed over rice.

{rise and shine} cheese grits

2010-03-23T06:00:00.000-05:00

post 077. Nothin' like southern grits! Breakfast, lunch or dinner...any time of day. "Yes please, another helping".

cheese grits by amy twomey

prep 1/2 box of grits according to box

2 heaping T. of salsa verde

1 c. Mexican shredded four cheese

2 T. heavy whipping cream

1 egg

salt to taste

Stir all together, and pour into a pan coated with olive oil, top with fresh shredded mozzarella and bake at 350 for 45 minutes. perfection!

{need to know} sophia + flour arrangements

2010-03-22T06:00:00.001-05:00

post 076. I am thrilled to kick off my {need to know}interview series with the beautiful Miss Sophie Ancer from one of my favorite gluten free blogs, Flour Arrangements. Sophie's blog is mainly centered on baked goods,featuring mostly original recipes. And...just recently (about a year) it has transitioned to totally gluten free. Thank you Sophie for sharing your blog and your interview with my readers today!

amy:
Sophie Where do you live? and please share your favorite spots to eat in your area...(Do you find eating gluten free hard to do where you live?) please share...

sophie:
I live in the Boston area at the moment, just until my husband finishes graduate school. We'll be heading back to Austin, Texas after he graduates. We love it there; it's where we met (at UT, go Longhorns)! It isn't tough living gluten-free here in Boston, thankfully. The Whole Foods nearby has a ton of great gluten-free products, which makes it easy for us to prepare most of our food at home. However, we do like to eat out every once in awhile. After recently getting a huge craving for a juicy burger at 7 months pregnant, I just had to find a gluten-free burger joint! Thankfully, we found Burtons Grill. They serve fantastic gluten-free burgers at this place! You can find out more about Burtons here.

amy:
I had no idea you were from Austin! No wonder I like you. I am dying to get back to Austin. One day, one day! I used to live there for part of my foggy college days. Sophie, what do you do for a living? And does being gluten free make your job difficult?

sophie:
I am a food blogger and, thankfully, being gluten free doesn't seem to pose any problems :).

amy:
Tell us a little bit about you. Are you married? Any children(if so, are they gluten free)? Hobbies?

sophie:
I'm happily married to my college sweetheart. A warm, loving and patient man who will eat whatever I make with a smile on his face :) (told you he was a nice guy :). We'll be having our first kiddo, a baby girl, this coming May. We couldn't be happier! Other than food blogging, I enjoy sharing meals with my husband, crafting, photography, making cards for my etsy store (when I have time!), and taking road trips.

amy:
Why are you gluten free and how long have you been gluten free?

sophie:
I am gluten-free because I've found that I feel better on a gluten-free diet. A doctor first recommended that I switch to a gluten-free diet, after experiencing a few digestive issues/health problems for many years. A genetic test later revealed I carry the celiac gene, but it isn't known for sure whether I am celiac because this test was done while I was on a gluten-free diet. I've been gluten-free for about a year and a half now.

amy:
What was the hardest thing for you about making the transition to a gluten free life style?

sophie:
Not being able to eat bread or pastries from the many bakeries around town! This is tough!

amy:
So, I always love to know what other gluten free folks love to eat! So...What are your top 5 favorite gluten free products?

sophie:
I think glutino products are pretty tasty. I love their...
Vanilla Creme Cookies and Strawberry Wafters.

I also love Bob's Gluten-Free Mighty Tasty Cereal and their flours.

Gluten Free Chex are tasty and easy to find.

Kinnikinnick S'morables Graham Style Crackers are delicious.

amy:
Those are great products Sophie! Thank you for sharing. I actually haven't tried a few of them and am looking forward to getting them! So...If you are like me you love looking at other gluten free blogs! I know it is hard to pick your top 3 gluten free blogs, and they are always changing...but if you had to pick 3 blogs you frequent most what are they?

sophie:
I really enjoy your blog, Amy :)! Lovely photography. I also enjoy visiting these blogs, they've got some mouthwatering and original recipes...

The Cinnamon Quill
Artsy Foodie
Simply Sugar and Gluten Free

amy:
As you know...I love cooking and LOVE finding new recipes that can be incorporated into our family meals. Will you please share your personal favorite gluten free recipe of all times with us?

sophie:
Eek! This is a toughy. I feel a bit odd saying this, but I usually just come up with my own gluten free recipes or tweak recipes I've found. I'm certainly no professional gluten-free baker by any stretch! I'm just terrible when it comes to actually sticking to a recipe! But so far one of my family's favorite gluten free treats is this pumpkin pie that my hubby and I made together this past year. Thank you for featuring me :)

amy:

No, thank you Sophie! I am going to hop over to your top three blogs right now...because they are all new to me. And I am looking forward to making your pumpkin pie recipe as soon as I can get myself to the store. It looks amazing!

*Be sure to go on over to Sophie's blog Flour Arrangements if you haven't been there yet...you will love it.

{fill the glass} almond milk

2010-02-26T21:17:00.006-06:00

post 075. There is nothing in the world like almond milk. My kids love it, in fact they can not tell the difference between regular milk and almond milk. A true sign that it's pretty tasty...kid tested, mother approved.

ingredients

1 c. raw organic almonds

3 c. filtered water

1/4 tsp. vanilla extract

Soak almonds overnight under pure water, or for at least 6 hours. Add all ingredients into a blender and blend well. Use a metal strainer to strain the liquid into your glass.

I make a huge pot of it and fill a large glass container and keep in the fridge for up to a week. It never lasts that long though!

Almond milk is great in tea, hot cocoa, cereal, and just plain!

{the dish} crockpot shredded pork

2010-02-25T16:02:00.010-06:00

post 074. Speaking of pork...this is as easy as can be and inspired from ann's brisket tacos found on amy and ann, which by the way are fabulous! I had a busy day today and pulled out my old crock pot. Whoever invented the crock pot is quite genius really. It has allowed for many hot delicious meals on the table where we'd be eating canned beans on soccer nights had crock pots not come into play. This recipe takes 8 hours to cook, and about 5 minutes to prepare.

ingredients

one pork tenderloin
2 jars of roasted Verde sauce
2-T. chipotle peppers in adobe sauce
2 cloves of whole garlic
32 oz of chicken broth

add all of the above into the crock pot and cook for 8-10 hours on low with lid. Stirring occasionally and shredding pork before serving. I love this over a bed of white rice and a big crunchy green salad.

{recipe box} Roasted Carrots and Beets with the juiciest pork chops

2010-02-21T11:29:00.011-06:00

post 073. I am taking a time out for a minute to talk about a super-hero. Well, a super-hero to me that is. Jamie Oliver. I have talked about him before, and will again...because well he is brilliant really. He just gets it. He gets food, he gets health, not to mention he is completely hip and someone my husband and I would totally get along with and love to have over for a family meal! But the coolest thing about him is that he gets that Americans need help with food choices, and that as a culture we are going to pot.. and that we need to start in school cafeterias with educating our children. He is making a movement, and "ABC" is airing his new reality TV show in late march called Jamie Oliver's Food Revolution that you can read more about here. Be sure to sign his campaign. It takes all but thirty seconds of your time. If you scroll down and click the photo below that will link you straight to his petition. View the trailer here.

So, today I will share a recipe with you from my favorite chef and ask that you will help support his campaign for healthy eating. Start in your kitchen, and then invite over a family for dinner who may need help starting in theirs. We must make small steps in helping with this fight. Especially in America!

Roasted Carrots and Beets with the Juiciest Pork Chops by Jamie Oliver

Directions
Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor.

Ingredients
1 1/2 pounds carrots, mixed colors if available, peeled
1 1/2 pounds beets, different sizes and colors if available
Sea salt and freshly ground black pepper
1 bulb garlic, broken apart, 1/2 the cloves smashed, 1/2 left whole
Extra-virgin olive oil
1 orange, juiced
A few sprigs fresh thyme, leaves picked
A few sprigs fresh rosemary, leaves picked
5 tablespoons balsamic vinegar
4 thick organic pork loin chops, skin on
8 fresh sage leaves
1 lemon

Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.

Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden.

While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling.

Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper.

When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.

{delightful} gluten free apple pie

2010-02-19T07:35:00.003-06:00

post 072. I am over at amy and ann today with a delicious gluten free apple pie. Go check it out. I didn't want you to miss it. It's easy as can be to make and your dinner guest this weekend will beg you for the recipe!

Tootles,
amy

{grabbing greens} southern cooked cabbage

2010-02-18T18:59:00.008-06:00

post 071. There is something about living in the South...cornbread, mashed potatoes, black eyed peas, chicken fried steak and cabbage! Delicious. Picture this: Texas heat, sitting on a screened in porch under a ceiling fan at a big harvest table full of family, paper plates and home-cooked southern food...my man playing the acoustic guitar, and an apple pie in the oven with home made ice cream and sliced up watermelons for dessert. Serious perfection. I can not wait for summer!

southern cooked cabbage by amy twomey

ingredients

one green cabbage, sliced in 6 pieces
salt and pepper to taste
butter

Fill your big pot with about 1-2 inches of water. Place sliced cabbage into pot, cover, and boil. Reduce heat to simmer for 8 minutes, flip cabbage and steam for 8 more minutes. Drain the water out of the big pot and add about 4 T. butter and salt and pepper and cover again for another 5 minutes. Serve warm.

{did you know} Betty Crocker's Gluten Free Cake Passed the Test

2010-02-12T11:24:00.008-06:00

post 070. Last night we were stuck in our house during a random Dallas blizzard and I had to make due with what I had in the pantry for my daughter's birthday cake. Weeks ago I bought a few boxes of Betty Crocker's new gluten free cake mix to try. And so be it, last night I made one. I had no expectations what so ever as I am not a huge big corporation fan, and usually prefer the small little Mom & Pop shops. I will say, not as good as Pamela's, but still pretty good. Would I buy it again? Yes. Was it easy top make? Yes. Did anyone at the table know it was gluten free? No. Again, success at it's best. My daughter woke up this morning and it was the first thing she asked for..."just one piece of cake Mommy, pleeeease."

amy and ann shop

2010-02-05T16:53:00.006-06:00

post 069.

Hi Friends,

We are closing shop for a bit until we re-stock inventory. Thanks for all your support!

amy & ann.

Side Note: Huge ginormous hugs to Paula from Two Ellie for helping me with my blog nightmare! I tried to change the format and add an extra column and totally messed it up. So all day it was looking awful and to top it off I am throwing my seven year old daughter a home birthday party and had to bake seven cakes. Oh Lordy! What a day. Long story short I am loving my new layout and have Paula to thank for somehow fixing my big mess-up! XO.

{did you know} whole foods has gf banana bread

2010-01-27T19:47:00.006-06:00

post 068. So, my sweet husband was thinking about little me while he was at whole foods the other night and picked me up some yummy gf banana bread. It is in the freezer section and you keep it frozen until you bake it. I sliced it frozen and laid it on a cookie sheet for 12 min at 350. I then spread a smudge of butter. melted. so good. so good.

{grabbing greens} Quinoa Spaghetti Salad

2010-01-25T08:28:00.006-06:00

post 067. Last night I worked with what we had in the pantry and fridge and came up with the most wonderful, fresh salad that my husband and I really enjoyed. I will for sure be making this again. It was super easy, healthy and one of the tastiest salads I have had in a long, long time. I just discovered Quinoa spaghetti and am loving the fact that it is gluten free and sooooooo good!

Quinoa Spaghetti Salad by amy twomey

ingredients

1 box of Quinoa spaghetti (gluten free)
1 package of triple-washed organic salad mix
handful of sprouts
One bunch of fresh lightly steamed(still crunchy) asparagus

In a big salad bowl make your salad greens adding noodles (cool under cold water serving over salad warm or cold but not hot), add sprouts and asparagus and last stir in dressing. You will love this!

honey mustard dressing by amy twomey

In a big mug add about 1/2 c. olive oil, about 3-4 T. balsamic vinegar, 2 T. honey, 2 T. Dijon mustard and stir well. I have made this recipe my eye without measurements for years, always different, always delicious. DO not feel that you need to stick to these measurements. Have fun with this dressing.

{crave} matt's lettuce sandwich

2010-01-23T11:29:00.006-06:00

post 066. Today, a typical Saturday morning... an 8am 2 hour basketball game with my daughter after a late night and not enough sleep. I managed to get her dressed and fed but simply did not have time to eat myself. What is it about Mom's and doing, doing, doing all day 24-7 for everyone else we so often forget that we are the glue that holds the family together...we too MUST EAT. So needless to say my stomach was growling a loud growl on the way home and what to my surprise greeted me at the front door you ask? This incredible yummy lettuce sandwich my husband had concocted in the name of better health. Wow. It was for sure a sandwich I will now crave. Yippee yea for my husband Matt. I promise you that if you make this sandwich you will come back and try every recipe on this blog! DELICIOUS. Who knew my man had it in him, who knew?

Matt's Lettuce Sandwich by Matt Twomey

ingredients

heads of romaine organic lettuce

jalapeno hummus (from whole foods)

1 hard boiled egg

deli turkey, organic...sliced

pepper to taste

provolone cheese

sliced organic tomatoes (optional)

Lay flat two pieces of romaine lettuce side by side. Add the hummus spread onto both sides. Add sliced hard boiled eggs piled with turkey slices and provolone cheese and pepper to taste. Put the top layer of lettuce on the sandwich just like you would bread. Press down, hold it together and take a big bite! So easy. So healthy. So goooooooooood.

Side note: Weekly make a bunch of hard boiled eggs and refrigerate so that you can make these sandwiches whenever you have a craving!

{did you know} gluten free cupcakes at sprinkles

2010-01-22T12:08:00.007-06:00

photo by amy twomey

post 065. What a nice surprise yesterday when the doorbell rang it it was a courier from Sprinkles delivering me two ridiculously delicious cupcakes that were gluten free. Oh Lordy they were gooooood. Red velvet cake with a thick layer of cream cheese icing. Do you know Sprinkles? If you don't they are a very high end, specialty cupcake bakery here in Dallas. They are located in Preston Center off Northwest Highway and Preston road. They started in Beverly Hills and grew from there, now with locations in most major cities. If you do not have a Sprinkles near you you can vote for one here. Trust me, if you are gluten free you want to have one near you! To learn more about them visit their website here. Not helping me with my p90x workout...eating cupcakes and all. Man were they good! Totally worth every bite.

{in the pot} northern bean soup

2010-01-20T19:08:00.006-06:00

post 064. Nothin' like northern bean soup! We love this quick and easy soup for school nights when we have back to back basket ball practices and are starving for time. The kids usually have 3rd's and then my husband and I finish off the entire pot...never any leftovers with this recipe. Enjoy this secretly easy soup recipe, it tastes like you have been cooking all day!

quick northern bean soup by amy twomey

ingredients

3 cans of northern bean soup, 2 drained, 1 entire can

1/4 lb chopped deli ham

1 cup of cream or 2% milk

2 c. water

1 can cream of corn

salt, pepper to taste

1 t. cayenne pepper

2 c. shredded cheddar cheese

Add 1 can of beans to pot and blend the other 2 cans with the 2 cups of water and pour into the pot. Stir in the rest of the ingredients. This soup is as easy as can be.

Serve over white rice with gluten free toast. delicious.

{the dish} Spaghetti & Meatballs

2010-01-17T17:38:00.008-06:00

post 063. We needed a good comfort meal tonight...and so I made one of my favorite spaghetti and meatball recipes. Who knows when I came up with this one, years ago...and it is one of many variations but always a comfort and a family favorite. I of course put it over a bed of gluten free corn pasta. deliciously delightful. Yes.

meatballs by amy twomey

ingredients

1 diced garlic clove

1 parsley spring

1 egg

4 T. brown rice bread crumbs(gf)

1 t. salt

1 t. pepper

1 lb 2 oz grass fed ground beef

1/2 c. shredded mozzarella cheese

mix all of the above in a bowl and form small meatballs. Place them on a lightly greased pan and broil in the oven on high until brown and crisp, turning slightly as you go. Then add the sauce to the pan completely and continue to cook for another 10 min.

meatball sauce by amy twomey

ingredients

4 T. olive oil

1/2 white onion

small pinch of saffron threads

1 t. salt

1 28 oz Hunts diced tomato can

1/2 c. white wine

In the Cuisine Art puree all and add to a pot on stove. Heat and simmer for about 30 minutes. Add to the meatballs after meatballs are browned and ready for sauce. *see meatball recipe.

{food talk} Clean Sweep!

2010-01-17T16:13:00.003-06:00

post 062. There is nothin' better then having a clean, organised fridge! In fact I went a step further and did our pantry too. Ahhh...not that I had time, but the long weekend helped me check a few things off my 2010 list. How is your fridge? pantry? Time for a clean sweep? I had the hot water wash cloth out, and the bleach. I have one clean fridge.

Now the question is: How long will it stay like this? Let's talk in about a week. On to the closets!

last nights extraordinary dinner

2010-01-15T09:34:00.021-06:00

post 061. Yesterday was an extraordinary day as I prepped my handful of recipes for our family photo shoot with the Dallas Morning News in our kitchen. They are running an article next week in the food section of the paper. More on that another time. Let's cut to the chase...what did I make you ask? Well, I was thinking.... family favorites, easy to make, not too time consuming and of course gluten free. So...

The kids & I came home from school and started snacking on these amazing gluten free glutino pretzels. The photographer even tried one and said they tasted like real pretzels! They do.

Then I made my favorite salsa recipe you can find here.

Next we all love my simple cucumber salad recipe you can find here.

And my spinach souffle, a sure hit with everyone...even my picky 9 year old!

And my Lamb-Kabobs. Recipe here.

We finished dinner with this wonderful gluten free chocolate cake by Pamela's. Our six year old took pride in making it all herself and our 3 year old made the frosting to go on top.

spinach souffle by amy twomey

ingredients

1 big bag of fresh spinach

1 cup+ cream

1 tsp cayenne pepper

1 egg

salt & pepper to taste

1 cup shredded mozzarella cheese

1 cup+ shredded Parmesan cheese

1 tsp cumin

Using your cuisine art blend your fresh spinach with cream and egg until it is a thick but not too thick(see photo). Add spices, blend and pour into a casserole dish and sprinkle with a generous amount of freshly grated Parmesan cheese. Bake in a pre-heated 400 degree oven for about 30-40 min, checking.

We had a great time...It was a bit odd sitting down for our family meal and getting photographed, but dinner was deliciously memorable. Keep an eye out for the Dallas newspaper next week if you are local and also if you have not checked out the Dallas Morning News Mom Blog be sure to check that out, it's a great daily read. I write for them every Monday at noon. Sometimes I write about parenting topics, and sometimes I write about food. And for more wonderful gluten free recipes be sure to check out amy and ann and dollop.

Side note: To follow my P90X progress and check out ann and my new fitness, health and family blog visit us here and become a follower.

my official list for {2010}

2009-12-31T06:00:00.002-06:00

post 060. Looking back on 2009 I would have to say all and all it was a pretty "great" year. We ended it in a funk of sickness which felt like it was never ending.. streaming through our family of five with two rounds of viruses...but we all are recovering now and looking forward to a healthy + happy new year ahead. I always make "a list" to keep me focused on the little things I want to work on, complete or be sure to do. So....here it is.

my{2010} list:

1. grow out my hair. refrain from cuts(hard when your hairdresser is your friend).

2. de-clutter house. closets. drawers. toys. simplify house and belongings.

3. work out daily. complete p90x and then continue to workout daily after the 90 days.

4. drink more water daily and take multi vitamins.

5. learn patience with my 6 year old daughter. spend more time with her, just us.

6. go one one over night trip with 9 year old and 6 year old each, just me.

7. take a weekend trip with my husband to the hill country and stay in a rustic cabin.

8. buy only grass fed beef and try to buy local as much as possible.

9. plan meals weekly, try to conserve on food. use coupons when can.

10. create mint account and track spending, stick to budget plan.

11. plan for 2011 taxes ahead, and file accordingly to save time for 2011.

12. less wine.

13. more date nights with my husband(even if they are at home)

14. figure out a way to make some extra income from home.

15. create more recipes for amy and ann blog.

16. use anti-aging lotions and products consistently.

17. walk dog twice daily.

18. pack kids lunches daily, plan them so it isn't so hard in the morning before school.

19. organize desk and art studio space and keep clean!

20. go to church weekly! get involved. get the kids involved.

21. pay off debt.

22. take a family trip.

23. finish a painting.

24. work on cookbook planning with ann.

25. spend more quality time with friends.
26. read an entire book uninterrupted.

27. sell stuff on ebay.

28. clean out attic junk.

29. yoga, yoga, yoga!

30. smile more.

my chicken soup recipe

2009-12-29T06:00:00.005-06:00

post 059. My man is sick with a bad tummy virus and I had to come up with a good chicken soup recipe on-the-spot. It was delicious. I wish I could say it brought him back to health...maybe a little but I think it has to run it's course. Nothing like feeling sick over the holidays. This chicken soup recipe is a keeper, and the whole family enjoyed it.

my chicken soup recipe by amy twomey

1 cup of diced white onions
1 cup of diced carrots
1 cup of diced celery
3 containers of free range chicken broth
4 T. oil
1 pre-cooked rotissari chicken, shred and set aside
2-3 cups cooked white rice
salt and pepper to taste

saute the first three ingredients in oil until the onions are cooked. Add the chicken broth and shredded chicken. cook on medium heat for 30 minutes then to simmer for a few hours. Add 2-3 cooked white rice to soup at the last minute.

Serve with crackers.
Add salt & pepper to taste.

My man is sick, I need a recipe for chicken noodle soup

2009-12-28T06:00:00.006-06:00

post 058. New years is approaching us fast. 2010 is screaming...just days away. I am beginning to compile my "2010 list" of goals and dreams. More on that later. But today... my man is sick...tossing his holiday treats. I hate when he is sick. He craws in bed for days and doesn't say a peep, shuts the world out until he is back to health. I will miss him. Hopefully he will be well for our little trip to Dinosaur State Park with the kids in a few days. We thought that would be a great way to end their break. Today I will venture out to buy ingredients for chicken noodle soup. Does anyone have a fantastic recipe? I do not love mine..always searching for the perfect chicken noodle soup. Please share. I am whipping one up to share later this week.

{food talk} hungry monkey: A+

2009-12-27T09:03:00.001-06:00

post 057. I love finding a good book, especially when you just stumble across it and it screams out "buy me, read me". Has anyone read this? I love mostly that this is about a foodie-father's quest to raise an adventurous eater. Yes, a dad! What a fun read...

"Matthew Amster-Burton, 33, writes frequently for Gourmet.com, Culinate, Seattle Magazine, and the Seattle Times. He has been featured in the Best Food Writing anthology repeatedly. His favorite food is Pad Thai. Find him online at Roots and Grubs".

"Iris Amster-Burton is 5. Her favorite food is ants on a tree". Pretty cute.

let it snow, let it snow, let it snow...

2009-12-26T06:00:00.004-06:00

post 056. Christmas was topped with three inches of snow. What a treat that was. The kids bundled up in layers and mittens and boots and proceeded to gather the family outside for a good old fashion snowball fight as soon as light hit. Then came the overwhelming amount of toys we watched our three kids dig into! Every.single.year...we say we will do a small Christmas, and every single year it seems we have gone overboard. We did it again. But to see their smiling faces...ahhh. It is worth every hard earned penny. So now comes the time when I seem to reflect on my upcoming year and my to-do's before the 1st, when my resolutions kick in...and it always seems unmanageable to think about unfinished projects and such. So today I share with you my list which in someway makes my list real and makes me feel more accountable to actually follow through with it so that I can go into 2010 fresh with a clean plate.

to-do's before the end of {2009}

finish all my back orders for clients. albums, reprint orders and ship out.
gather tax info together for me + my husbands company
clean out all of our junk drawers in the house
clean out closets *especially mine...donate all size 0 and 2 clothes and accept that I am now a size 4.
prep for p90x work out and begin small workouts daily
make meal plans for the next month for p90x
remove Christmas lights and tree before the 1st this year
get the master bathroom finish(we are almost there)
begin walking our dog twice a day, he is getting chunky
organize my desk, files, shred papers + the same for my husband
find a good face lotion for aging and use it
drink more water daily
send out new years cards
pay bills on my desk!

Our Santa eats pizza

2009-12-25T09:41:00.005-06:00

post 055. Our kids have a tradition of leaving Santa a little bit of protein every year. Last year it was a bowl of hamburger meat and this year it was a big slice of pizza with milk. I guess they figure he gets enough cookies. Ha!

The Grinch stole my cleanse!

2009-12-22T14:50:00.004-06:00

post 054. So bad news folks. Or good depending on how you want to look at it. Good for me because I am continuing to enjoy holiday goodies and family meals. Yes, I opened the box of my 7 day cleanse that I was supposed to start a few days back, and just could. not. do. it. It just looked awful. So I am not really off to a great start am I? But my husband and I are starting the p90x Jan 2nd and completely pumped up about it. Really, what was that cleanse going to do for me anyway? right? I hope you all are having a great holiday and enjoying time spent with your families. We in fact have been up to a whole lot of fun. The kids decorated ginger-men houses on Monday and today they are decorating cookies at our annual cookie party(that actually starts in 5 min...got to go). More on that later...

{recipe box} south american pork tenderloin

2009-12-20T15:42:00.005-06:00

post 053. I start my cleanse tomorrow for 7 days! I am getting closer to beginning my 90 day program and am really excited about it. I am in desperate need of some really great healthy recipes and would *love* it if you would share a few with me! email me some or leave them in a comment and I will pick my favorites to share with my readers next week. I thought this pork tenderloin recipe looked easy to make. I will be making this next week for sure!

Recipe: South American Pork Tenderloin from here
Make a run for the border with this high-protein, no-carb, low-fat treat. Garlic, spices, and citrus provide the flavor. The prep is super-easy. Just rub and roast!

4 4-oz. pieces of pork tenderloin
4 cloves garlic, cracked and minced
Extra virgin olive oil (or vegetable oil) to coat
2 tsp. chili powder
2 tsp. ground coriander
1 Tbsp. ground cumin
2 limes, zested
2 Tbsp. grill seasoning blend or coarse salt and pepper

Preheat oven to 450 degrees.

Cut one slit in each tenderloin and insert one garlic clove into each slit. Coat meat with oil. Combine spices, lime zests, and seasoning, and rub meat with mixture.

Place meat on nonstick baking sheet. Roast for 25 minutes. Remove from oven, slice, and serve.

Serving suggestions: A great side dish would be brown rice and green beans or asparagus.

Preparation Time: 10 minutes
Cooking Time: 25 minutes

{food talk} meal planning

2009-12-14T22:34:00.010-06:00

post 052. So following ann's post over at dollop on planning 2 meals with 1...I seem to be doing the same thing over at Mi Casa. In fact I ran into ann today in a frenzy as I had 10 minutes to buy picture hangers before I had to do a run through carpool 15 minutes later across town. I love those moments. I actually debated turning the car around half way to Target to make a mad dash for school when suddenly a burst of energy came over me encouraging me to continue on with my to-do-list and some how I would prove to be the super mom that I am constantly striving to be. And walla, I did it...in good time. Now, if I am speaking honestly, most days do not turn out like this! But anyway, it was a treat to run into ann in the light bulb aisle or wherever we were. I think she was searching for fingerless gloves..also a little out of sorts. So...it is the count down to our annual Christmas Party Saturday night. I am busy, busy and needless to say dinners are not looking too pretty. I managed to get to the market today for a few quick meals(nothing fancy).

Tuesday's dinner:
meatloaf, mashed potatoes and salad

Wednesday's dinner:
chicken, rice, and green beans

Thursday's dinner
tacos

Friday's dinner
pizza called in for the kids, we are going out!

Saturday's dinner
sending the kids to grandma's, we are eating lots of finger foods at our party

Sunday's dinner
family meal-potlock

{food talk} prepping for a 7 day cleanse

2009-12-11T14:03:00.006-06:00

post 051. I am an organizer. I can not just jump into something, it must be meticulously planned out on paper. Have I mentioned before I believe to have a little OCD & ADD? Creatively at least, I am absolutely sure of it. I am the Queen of unfinished projects. That is why you must hold me accountable for this challenge and help me through it. I need you silent readers to pop out now and give me a little support. Are you there? Sometimes I feel like I am writing to space and back(really makes me wonder if this blog thing means I have completely lost it)? sigh- So I went to GNC today with a mission. By the way I fought my way through crowds of buy-happy-parents while passing great sales at all my favorite stores at the mall- and just kept... walking thank you very much! I did. not. buy. a thing. extra (pat on back). I left the mall with a women's gluten free multi vitamin and a gluten free 7 day cleanse that I will start on Saturday, December 19th(the day after our annual Christmas party. No alcohol during cleanse- this was very well thought out as far as priorities go)which will push me to start my p90x program:day 1 on Monday December 28th. My finish date should be March 27 with one week of spring break in there which will be a challenge for us since we will be in New Mexico on a ski-trip. By then I hope to just be-in-it, so that I can tackle that at that time with a clear head. So. Anyone up for joining me in this challenge? come on!

{food talk} 90 days

2009-12-10T18:55:00.004-06:00

post 050. I love a good challenge, and this one I simply could not pass up. This one is physical. I need a good healthy physical challenge. I used to be a rock climber. I actually taught rock climbing while I was in graduate school for extra income. It was great fun, but the best part was that I was in the absolute best shape of my life back then. I was cut everywhere. I felt great about myself and had an incredible amount of energy. Ten years later, three kids later, and in my late thirties...I am mentally and physically exhausted. But I just can not shake the dream of having Linda Hamilton's terminator arms, and being able to practice yoga like Madonna. Are these people real? No! But why not give it a go, give myself a little challenge. Actually big challenge, 90 days to be exact and 1 1/2 hour intense workouts a day. Yes, I am getting prepped to start p90x. I have not set a date yet. I am thinking next week, but may just dive right in. If you do not know what p90x is go here and read all about it. This site looks pretty cheesy, and I will be honest if I stumbled across it I would have laughed and never bought the program(promise). But it didn't happen that way...we have a friend who just finished his 90 days and lost a ton of weight and looks great (best shape of his life). My husband and I are both skinny people...so that is not so much what our personal goals are. Oh... did I mention I am dragging my man into this with me (ha ha). My goal is to loose the little belly jiggle from my third, and a bit of my butt fat, and basically to get completely toned and ripped in all the right places just in time for bathing suit weather. Last summer I sported board shorts all summer conveniently hiding my butt fat. This summer I plan to get back into my bikini. But really, the main reason I will suffer through the intense 90 days of physical hell is just to get that promised energy. As a mom of three...I am zapped. I depend on my espresso shots in the morning and am lagging by 3pm when I need to go get the older kids from school. I feel that if I can get through 90 days of this program I will be a better mom, a better wife, and a better me. Does anyone have any interest in making this commitment with me? I need all the support I can get, and would love to throw around some encouragement your way. I am writing about it here so that in some weird way it keeps me accountable and will give me a place to write about my experience(so stay tuned). I know it will be hard. I know it won't come easy. But, I know it will be worth it. I just have to start, right? Has anyone gone through this program?

{food talk} food, inc.

2009-12-09T09:19:00.007-06:00

post 049. So....since this is a food blog I have decided to create a category called {food talk}. It seems as though I have a few food dilemma's I needed to discuss. So, where better to talk it up then on this space, with you. Okay, so I broke down against my better knowledge and bought the movie food, inc at the check out counter at whole foods 3 months ago. Yes, 3 months ago. And now it sits upon my desk over a pile of my to-do's...and I just look at it, and think....should I watch it? no?....yes?....curiosity is killing me quite frankly. But then I think about how this could affect the way I look at food....and well, as you know food is a big deal in my world with this blog and amy and ann and just the way I love to cook for my family and friends....and enjoy every little part of it....I am afraid something may tweak and my love for let's say...a good cut of meat...may evolve into a love of tofu(yikes). I don't know friends? I sure would love your 2 cents if you have seen food, inc. or if you haven't for whatever reasons you have. I read fast food nation and saw super size me and a few other's that had a little effect on me for a few weeks. So...I am just torn here. I would love your thoughts (!)

{field trip} scadello artisan cheese co.

2009-12-05T06:00:00.010-06:00

post 048. ann and I went to a cheese class titled: cheesemonger's birthday surprise at scardello artisan cheese company a few nights ago. What a great field trip, and what a great cheese store. Just when you think you know about cheese...take a cheese class (!) wow. Did I mention the wine that they paired with each cheese (delicious).

scardello focuses on handcrafted cheeses supporting 150 american and texan farmstead cheese companies with a few European cheeses in the mix. Their shelves are coupled with brilliantly packaged unique cheese accompaniments. I bought one called "cheese honey" by the savannah bee company that I am anxious to try.

We were each given a platter of a variety of cheeses. On this particular night since it was the owners birthday celebration he choose a surprise grouping of his absolute favorite cheeses paired with his four favorite wines. It was such an experience learning about each bite of cheese we took and quickly deciding how it sat on our pallet.

One thing that was verified through this cheese experience is that no matter how good, and how aged, and how much someone else may love stinky cheeses....I...am...not...a...fan of the sticky cheese (!) My favorite from all the many varieties we tasted, hands down...was the pleasant ridge reserve from uplands dairy in wisconsin. It left the perfect after taste of caramel, bacon and sweet nutty roasted peanuts. I am looking forward to going back to scardello. Thank you ann for the gift, and the experience (what fun). I can not wait for our next field trip.

{shredding lbs} grilled chicken parmesan

2009-12-05T06:00:00.008-06:00

post 049.

Grilled Chicken Parmesan
"This favorite Italian dish gets a healthy makeover in the new The Biggest Loser Family Cookbook". from here.

Makes 4 servings
4 (4-ounce) trimmed boneless, skinless chicken breasts
Olive oil in a sprayer (not store-bought spray that contains propellant)
Salt, to taste
Ground black pepper, to taste
1/2 cup low-fat, low-sodium, low-sugar marinara sauce, or more to taste
6 tablespoons finely shredded low-fat mozzarella cheese
2 teaspoons grated reduced-fat Parmesan cheese

Preheat the oven to 350 degrees F.

Lightly Mist both sides of the chicken with olive oil and season with salt and pepper. Grill the chicken, turning once, for 3 to 5 minutes per side, or until it is no longer pink inside and juices run clear. Transfer to a baking dish.

Heat the sauce on low in the microwave until warm. Top each breast with 2 tablespoons marinara sauce, followed by 1 1/2 tablespoons mozzarella, and 1/2 teaspoon Parmesan. Bake the chicken for 3 to 5 minutes, or just until the cheese is melted.

* serve this with a big leafy green salad and brown rice or a gluten free pasta.

{shredding lbs} chicken lettuce wraps

2009-12-04T06:00:00.001-06:00

image and recipe from here.

post 047. If you have a PF Chang's around you I am sure you know their famous "Lettuce Wraps"? If you do not you are in for a treat today. I just found what looks so close to PF Chang's recipe. I even re-named it for them. I found this recipe here. Yum (!) Say no more.

Delicious Lettuce Wraps

"This flavorful chicken salad wrapped in fresh lettuce leaves helps keep calories in check. Excerpted from The Biggest Loser Cookbook.Biggest Loser Season 2’s Kimmi Dove and Bruce Lebowsky loved the combo of flavors in this chicken recipe. These chicken lettuce wraps have a lot of ingredients, so the recipe might look intimidating, but it is actually quite easy to put together. If you’re not a spicy food lover, you may want to start with 1 teaspoon of hot sauce instead of the 2 teaspoons". from here.

note: * be sure to buy gluten free products if you are a Celiac like me. Sauces are tricky and you have to be really careful to read your labels.

Makes 4 (2-wrap) servings

1 can (8 ounces) bamboo shoots, drained and minced
1 can (8 ounces) water chestnuts, drained and minced
3 tablespoons sherry
2 tablespoons hoisin sauce
1 tablespoon unsalted freshly ground peanut butter or reduced-fat peanut butter
2 teaspoons low-sodium soy sauce
2 teaspoons hot-pepper sauce
2 packets (.035 ounce each) sugar substitute (such as Splenda)
1 tablespoon minced garlic
1 cup minced onion
1/2 pound ground chicken breast
2 teaspoons minced fresh ginger
1/4 teaspoon salt
1 teaspoon toasted sesame oil
8 small leaves butter lettuce
1 whole green onion, chopped
1 small cucumber, seeded and sliced into 1" strips

In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.

Mist a large, nonstick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown. Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink. Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot. Stir in the sesame oil. Remove the pan from the heat. Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish. Top with green onion and cucumber. Serve immediately.

{shredding lbs} hot and cold brown rice salad

2009-12-03T06:00:00.001-06:00

image and recipe via here.

post 046. I LOVE brown rice so this salad sounds perfect to me (!) yum. I am sure I will be tripling the recipe though as this seems like a great thing to have on hand in the fridge for snacking here and there through out the day too.

Hot & Cold Brown Rice Salad from here
Makes 1 serving

3/4 cup (4 ounces) grilled chicken, chilled and chopped
1/3 cup finely chopped broccoli florets
1/3 cup chopped red bell pepper
2 tablespoons chopped red onion
1 tablespoon light Italian salad dressing
1 tablespoon balsamic vinegar, or to taste
3/4 cup cooked short-grain brown rice
Salt, to taste
Ground black pepper, to taste

In a medium bowl, combine the chicken, broccoli, red pepper, onion, dressing, and 1 tablespoon vinegar. Toss to coat the ingredients with the dressing and set aside.

If the rice is not hot, place it in a small microwaveable bowl. Microwave on low power in 15-second intervals until hot. Add the rice to the chicken mixture, and season with salt, pepper, and 1 tablespoon vinegar, if desired. Serve your salad immediately.

{shredding lbs} grilled salmon burger

2009-12-02T06:00:00.002-06:00

image and recipe via here.

post 045. I can not believe that I have never had a salmon burger (!) I have had turkey, and bean, and veggie and pretty much every other possible burger and now I am pumped to try a salmon burger tonight. I am hoping my kids will love these too...they love salmon so I am keeping my fingers crossed. Now, my husband does not eat anything from The Sea (I know...can you believe it?). So he can order a pizza tonight(smile).

Grilled Salmon Burger from here
Makes 4 servings

Olive oil spray
1 lb skinless salmon fillet, cut into 1” cubes
1 tablespoon Dijon mustard
1 tablespoon peeled and minced fresh ginger
1 tablespoon chopped fresh cilantro
1 teaspoon low-sodium gf soy sauce
½ teaspoon ground coriander
Salt, to taste
Ground black pepper, to taste
2 gf buns

Preheat grill to medium-high heat. Lightly coat rack with the olive oil cooking spray.In a food processor, pulse salmon cubes just enough to grind coarsely.Transfer salmon to a large bowl and mix in: Dijon mustard, lime zest, ginger, cilantro, soy sauce and coriander.Form salmon into 4 patties and season with salt and pepper to taste. Grill burgers, turning once, until done, 4 minutes on each side for medium.

Garnish with fresh lime wedges.

{shredding lbs} spaghetti squash with avocado pesto

2009-12-01T06:00:00.002-06:00

image and recipe via here.

post 44. I love spaghetti squash so I am thinking this will be an easy meal to eat and am looking forward to making this tonight. I am hoping I can pass this off as real spaghetti to my kids....hmm? I may need a back up plan for them, but I am going to give it a go. * this would be great will some grilled chicken or summer sausages and a light salad.

Spaghetti Squash with Avocado Pesto
"A perennial favorite of Biggest Loser contestants, here's a squash that can become a main meal. From The Biggest Loser Simple Swaps.This flavorful squash can always be found in the kitchen at the ranch as a creative replacement for white pasta. Add grilled chicken and a tomato salad and you have a meal. The avocado pesto is also delicious as a sandwich condiment or drizzled over sliced tomatoes". from here.

Makes 6 servings

Ingredients
1 medium spaghetti squash (1 ½ - 2 pounds) washed, halved lengthwise, and seeded
1/2 ripe avocado, pitted and diced
1/4 cup fresh basil leaves or Italian parsley
1 tablespoon chopped chives
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup hot water
2 tablespoons chopped fresh basil or parsley (optional)

Instructions
Preheat the oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.

Pierce the outside of each half of the squash a few times with a fork. Place the squash cut side down on the baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.

Meanwhile, place the avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper, and hot water in a blender and process until smooth, turning the blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between ½ and ¾ cup of pesto.

When the squash has cooled, use a fork to rake the spaghetti-like threads of squash into a serving bowl. Discard the skin. There will be about 3 cups of spaghetti squash. Drizzle the pesto over the squash and garnish with fresh basil or parsley if desired.

Big thanks to ann for posting some great {holiday}eating strategy recipes on her blog dollop and keeping me inspired!

{shredding lbs} Greek Style Pasta

2009-11-30T21:28:00.007-06:00

image and recipe via here.

post 043. I am taking a hiatus from eating big globs of fat. I think my Thanksgiving smashed potatoes had two sticks of butter in them (seriously). So...10 lbs later, I am shredding some lbs and bringing you along for the ride (!) Hope you can enjoy some of these lean meals I have worked hard to find in hopes that they will satisfy my fat cravings with a pinch of this and that and not my usual consumption of heavy creams, butters and cheeses galore. We will see...

Greek-Style Pasta
This dish is from "The Biggest Loser Simple Swaps" kicks up the veggies and dials down the pasta for fewer calories.

note: * I switched pasta to a gluten free pasta for me...you can always use regular pasta if you are not a Celiac.

Makes 8 (about 1-cup) side dish servings or 4 main course servings.

This recipe is great hot or cold as a side dish. Add grilled chicken or shrimp and you have a meal!
Ingredients
6 ounces gf pasta

2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 red bell pepper, finely chopped
3 cups (about 28 ounces) fire-roasted tomatoes
1 (8-ounce) package frozen artichoke hearts, thawed and halved lengthwise
¼ cup crumbled low-fat feta cheese
8 kalamata or other black olives, sliced
1 tablespoon fresh lemon peel
Fresh Italian parsley or oregano (optional)

Instructions
Prepare the pasta according to package directions. Drain and set aside.

In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook for about 5 minutes, or until soft and just starting to brown. Add the garlic and simmer for 1 minute longer, but do not allow the garlic to brown. Add the bell pepper and cook just until softened.

Add the tomatoes and simmer for about 4 minutes. Gently add the artichokes and cook for 1 minute longer, or until just heated through.

Pour the sauce into a large mixing bowl and add the cooked pasta.

Toss lightly and transfer to a serving bowl. Top with the cheese, olives, and lemon peel.

Divide between serving bowls and garnish with parsley or oregano if desired. Serve hot or at room temperature.

{recipe box} bacon wrapped potato bites

2009-11-27T06:00:00.002-06:00

post 042. Seriously, should I say more? Bacon says it all. yummmm...

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce by the kitchn blog
makes about three dozen bites

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won't fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

{special post} i am thankful for...

2009-11-26T10:10:00.011-06:00

post 041. today is thanksgiving day. i was driving to pick up some last minute things today at the market on the lonely empty city streets of dallas....thinking about family and how everyone is all together spending their day in the kitchen's of america... and then their were those few sad souls on the streets, at the bus stations sleeping, walking down the road in ragged clothes and nowhere to go, the folks working their day jobs at the 7-11 with nobody to celebrate with and it made me so thankful today for all the people in my life i have to share this day and every day with...days like today really make me reflect on the simple things in my life that have meaning.

today i am thankful for

god.
i am blessed to have been given the life i have, and to grow spiritually daily.

my husband.
i am madly in love with him. every day i feel the magic in our marriage in action.

my three children.
without them i would not be the woman i am today. they give me reason to live a long life.

creativity.
i thank god that i was blessed with a creative side that i am able to document little pieces of my world to leave behind.

my friendships. my dear sweet friends that are loyal to me and help me in creating everlasting memories that are close to my heart.

ann.
i am grateful be able to share a passion for photography and food with such an artistic friend who helps to challenge my visions and think outside the box.

my little home.
modest, simple and the roof that covers my family and we call home.

the feast we eat today.
the food we are blessed to be able to buy and prepare for our loved ones.

buddy.
our obedient, loving dog who is so patient with our busy family.

{recipe box} goat cheese balls

2009-11-23T06:05:00.003-06:00

post 040. {recipe box} is a new series I will be incorporating...sharing recipes that looked delicious to me that have become a part of my families recipe box. I hope I can help add to your families recipe box too.

Goat Cheese Balls with Herbs, Pecans, & Bacon by Neiman-Marcus
makes 16-20

6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 tablespoons chopped thyme or basil, divided
Cracked black pepper
1/4 cup pecans
Apple slices, to serve

Cut each piece of bacon in half. Place the bacon in a large skillet without overlapping the slices, and turn the heat on low. Cook on low for about 15 minutes, turning frequently, until the bacon is quite crispy. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease.

While the bacon is cooking, whiz the goat cheese, cream cheese, 1 tablespoon of herbs, and a few turns of cracked black pepper in the food processor. Whiz until creamy and well-mixed, then form small balls, about the size of the tip of your thumb. Insert lollipop sticks. Put in the freezer for 20 minutes to firm up a little more. (Don't let them freeze all the way; just help them firm up. You can also place them in the refrigerator for a longer period of time.)

Clean out the food processor. Crumble in the cooled bacon, the remaining tablespoon of herbs, and the pecans. Whiz until very fine and crumbly; it should be as fine as your food processor will make it.

Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn't immediately stick.

Place the balls in a container on their sides and refrigerate until serving. Serve on full rounds of sliced apple. These are delicious eaten together with apple; take a bite of one and then of the other.

Extra-bacon option: If you aren't content to simply roll these in bacon, then fry an additional two strips of bacon and crumble them into the cheese mixture itself.

the new york times...

2009-11-22T18:36:00.013-06:00

post 039. If you happen to get The New York Times, I am quoted in an article today called Becoming the Alpha Dog in Your Own Home . It is a fun read by Alex Williams. You can also read a post by his lovely wife, Joanna Goddard writer for glamour magazine's relationship blog smitten and cup of jo.

{field trip} lucky layla farm

2009-11-21T11:23:00.010-06:00

post 038. Ann and I went on a field trip last week to the Lucky Layala farm. We both arrived really liking their product as we purchase it at our local market, but after spending the morning at the Lucky Layala farm..I speak for both of us like has moved to love! We were blown away after having a private tour from the owner who could not have been any nicer, and generous in walking us all over his beautiful property introducing us to his cows, newborn calves and even his lovely wife and father in law who all work together in creating a perfect harmony. The facility was clean and organized and just had that down right good vibe about it, that makes me proud to support a local farm with old fashion morals. Plus the product is out of this world good. I regularly drink their amazing drinkable yogurt (banana is my favorite), but have now been exposed to all of their many delicious cheeses, creamy butter, and this heavenly yogurt cheese that can be used by itself, or with granola or even paired with their milk caramel and cheeses as a dessert or you can make cheesecakes and bake with it. I am in love with everything (even their raw milk).

They are living the simple life...a lot of hard, hard work... and focused on family. True perfection.
And by the way, there is really is nothin' like raw milk. I am sold. I love it, my family loved it. I will be driving out to the farm weekly now for my raw milk. If you have not had it, it is a must have. Cold, thick, creamy, fresh...the absolute best! To see ann's beautiful post about our lucky layla {field trip} with breathtaking photos visit her over at dollop.

To visit the farm + store you can go to 3721 N. Jupiter Rd in Plano, Texas 75074. Their store hours are Monday-Saturday 9am-6pm.

{thanksgiving favorites} deep fried turkey

2009-11-20T06:00:00.003-06:00

post 037. When you think of fried food and good southern cooking who do you turn too...Miss Paula Deen. So that is where I am going for our fried turkey recipe because it is sure to be good!

deep fried turkey by paula deen

Ingredients
1 (10-pound) turkey
2 tablespoons House seasoning, recipe follows
2 tablespoons of your favorite dry rub
3 to 5 gallons peanut oil

Cooks Note:

To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Directions:
Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.

Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

{thanksgiving favorites} aunt lissa's apple crisp

2009-11-19T06:00:00.002-06:00

post 036. Gluten free desserts are a gem if you can find one you love! This my friends is it...my all time favorite dessert and it is naturally gluten free. My sister in law makes this every year for Thanksgiving and I am really looking forward to having it next week. This is fabulous with a big scoop of vanilla bean ice cream on top. I think about Thanksgiving desserts growing up and I must say they were a big let down for my little sister and me. Mom always made her favorite dessert which was some scary brownie looking raisin minced meat bread thing with yukky lemon icing. It was just the grossed thing ever. we always just had a scoop of ice cream. So having this apple crisp when I married into my new family was a big treat.

aunt lissa's apple crisp by aunt lissa

6 Cups peeled, cored, sliced apples (2-3 pounds) The best apple for this recipe is the Cortland, try Central Market for these. If they don't have them, ask the grocer which apple would be the most similar.
1/2 Teaspoon cinnamon
1/2 Cup brown sugar, plus 2 Tablespoons extra
5 Tablespoons softened butter, plus more for greasing the pan
3/4 Cup oats
1/2 Cup walnuts or pecans

heat over to 375 degrees. Toss fruit with half the cinnamon and 2 tablespoons sugar, and spread it in a lightly butter 8-inch square or 9-inch round baking pan.

combine remaining cinnamon and sugar in a bowl. Mix ingredients by hand and add softened butter. Toss in remaining dry ingredients and work butter in with fingertips. The topping should be crumbly.

spread topping over apples, and bake about 35-40 minutes, until topping is browned and apples are tender. Serve hot, warm or at room temperature.

6-8 servings

{thanksgiving favorites} gluten free herb gravy + another

2009-11-18T06:00:00.001-06:00

post 035. There is something about rustling leaves and cool night in Texas that I just love. I love Thanksgiving time because I get to actually get out my winter gear and layer up. Texas nights in November are warm as the sun goes down and sweater cool by dark. We have a three tiered backyard with Christmas star lights around our fence that stay up all year because we love the magical feeling the light casts. My husband have been known to cuddle out by the chiminea curled up in blankets on our old pool recliner after the kids go to bed. Those are November nights. But enough about all that...back to Thanksgiving dinner + gravy.

gluten free herb gravy by amber lee

2 cups water
2 tablespoons butter or margarine
1 tablespoon chicken bouillon (or 3 cubes)
½ teaspoon onion powder
½ teaspoon salt
dash of sage
dash of thyme
dash of pepper

Heat ingredients in a saucepan. Whisk together 2T cornstarch + ¼ C cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1 minute to thicken. Makes 2 cups.

+ another

gluten free gravy by shawna james ahern

1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.

Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquefied into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.

{thanksgiving favorites} gluten free stuffing + easy cornbread

2009-11-17T06:00:00.010-06:00

post 034. Stuffing has to be the best part of the Thanksgiving meal. When I found out I had Celiac that was one of the first things that I thought of..."Oh no! Stuffing at Thanksgiving! What was I to do?" I loved stuffing so much their were many years of Thanksgiving meals where I would just eat stuffing and mashed potatoes and a few green beans. I was vegetarian for years and Mom and Dad always tried to serve me turkey. Then one year I had it. I was really missing out big time looking back on those years! I love cooking with bacon grease now, I simply can not imagine ever being vegetarian again. Here are a few gluten free stuffing's that I have not made but all look extremely good. I will have a very hard time choosing which one to make as I love stuffing and also love corn bread! So here is what I have to share with you after sifting through many amazing recipes...these are my finalist for this years dinner.

gluten free stuffing by shawna james ahern

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

Mamaw's Sweet Cornbread Muffins by gf princess
makes 12 muffins

1 bag Pamela's Cornbread Mix
1 stick unsalted butter, melted
1 cup water
1/4 cup maple syrup
1/4 cup granulated sugar
2 eggs

1. Preheat the oven to 375 degrees F.
2. Combine all ingredients in a bowl and whisk together until smooth.
3. Pour batter into greased muffin baking tray and bake for 17 to 19 minutes until the tops begin to turn golden brown.
4. Allow muffins to cool before serving.

{thanksgiving favorites} my mashed potatoes

2009-11-16T06:00:00.005-06:00

post 033. I simply can not believe it is already Thanksgiving time! Time to think about what we are cooking and getting ready for our big meal. This year is extra big for us because in the ten years of our marriage we have always ventured to my folks house for Thanksgiving and all our family had to do was eat...and I am always in charge of making the mashed potatoes! I guess about 25 years ago my family voted me the mashed potato maker. My mashed potatoes have evolved so much through the many turkey day meals. They started off with skin and all, lots of cheese, sour cream and very thick. Now since I am married to a very picky eater they have changed, but I in fact like these the best! Believe it or not this is going to be the first year of cooking a turkey! My sweet husband wants to fry one in the driveway! Seriously...that scares me a bit. But have you ever had a fried turkey...it is the best thing you have ever tasted and only takes but minutes to make. What do you do with all that oil after you fry it? Any advice?

my mashed potatoes by amy twomey

Any kind of potatoes work for me! Pick your potato...Peel them and boil them in water until they are soft and ready to drain and mash. I love my potato masher! Use your potato masher, add a lot of butter(the more the better, no right or wrong amount), add some salt(a lot actually, I love salty potatoes), add a little bit of pepper and a dash of nutmeg! You can top with a spoon full of sour cream. How was that for a recipe. Sorry folks! This is just one of the recipes you make different each time depending on how many potatoes you are making and your mood. But really, there is NO way to mess these up! Yum.

{give-a-way} over at amy and ann

2009-11-11T06:00:00.006-06:00

Our new 2010 calendars are in our shop! To qualify for our give-a-way see how to be the lucky winner over at amy and ann. Good luck! Be sure to post about our calendar and you can enter twice!