Cooking

Gluten Free Italian Stew Recipe

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A couple of years ago when I was anticipating a visit from my vegetarian daughter, I was looking for a good vegatarian recipe to make for dinner. The recipe I found for Italian Mushroom Stew looked very good, and believe me, it is very yum! I have altered the original recipe a bit, because Jim and I are not vegetarians, and we do like the flavor that a little bit meat adds to this dish. If you don’t eat meat, just leave out the sausage, the mushrooms will have a flavor all their own. This is of course, gluten free.

8 oz white button mushrooms, slice half, finely dice the other half
8 oz portabella mushrooms, chopped
2 Tbs. olive oil
1 medium onion, chopped
1 cup diced celery
4-5 cloves garlic, minced (I use a whole head of garlic, but we love garlic)
1 Italian sauage, remove the casing and crumble up (about 1/4 lb)
2 16 oz cans stewed or diced tomatoes
1 can water
1/2 lb. fresh or frozen greenbeans, cut in 2-inch pieces
1 tsp. dried basil (I use more, use your discretion)
1 tsp. dried italian seasoning
1/2 tsp. dried thyme
Salt and freshly ground black pepper to taste

Sautee the mushrooms, onion, celery, and garlic until the onions are clear. Add the Italian sausage, and cook until the sausage is browned. Add all the rest of the ingredients, bring to a boil. Turn down heat, cover and simmer for an hour. Serve over rice or pasta.

To go with this delish stew tonight, I made some bread sticks from a prepackaged mix from Chebe. They were ok, but could have been better if I cooked them just a bit longer. With this mix, you add two tablespoons of oil, 2 eggs, and 1 cup of cheese, and then knead the dough with your hands until it is smooth. It reminded me of making sausage balls with Bisquick back when I still ate wheat, so I am thinking I might try making some sausage balls next time just to see how they turn out. Hmmmm…

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Gluten Free Eggplant Parmesean Recipe

Karen · 4 Comments

Another week, another day off, and Jim and I were driving through the countryside again looking for scenic wonderment. I am here to tell you we found it, just a few miles down the road in Maryland. Before we came up here to work, we never knew Pennsylvania and Maryland could be so beautiful. Everywhere you go around here your eyes are rewarded with beautiful sights, and today was no exception.
The first place we went was to a little restaurant on Hwy 16 in Fairfield, Pennsylvania called Our Place Cafe. They have not been open long. Today was the second time we ate there, but we both had the same thing that we had the last time. Jim got a cheesesteak sandwich and I got Crab Fries. Crab Fries are french fried potatoes with crab meat, bacon, and cheeses on top. They serve it with a yummy scrummy sauce that has Old Bay seasoning and horseradish in it. OMG! I am going to be making these at home sometime soon!

After we left there, we took the first left turn off of Hwy 16, just because we had never been down that road. It turned out to be a dead end road, but here is a picture I took along that road:After we got back to the main hwy, we took another left turn where there was a sign pointing to a roadside market. The market we found at the direction of that sign was fabulous. The farmer guy was out in the front watering a trailer loaded with fall mums for sale:Inside the market we found so many choices it was hard to choose, but we wound up buying eggplant, green beans, two ears of silver king corn, a tiny little cantaloupe that was about the size of a large softball, but it smelled soooo good.Back at home, I made eggplant parmesean, steamed green beans, and fresh corn on the cobb in the microwave. I cut up the little cantaloupe, and that was dinner.

Here is the recipe I used for the Eggplant Parm:

2 medium eggplants
1 egg
1/3 cup milk
1/2 cup of your favorite gluten free flour (I like Tom Sawyer or Gluten Free Pantry)
salt and pepper to taste
olive oil
1/2 a 26 oz jar of your favorite spaghetti sauce (I used Classico Sweet Tomato Basil)
1 1/2 cups shredded mixed italian cheese

Peel the eggplants and slice 3/4 inch thick. Salt generously and let set for about 20 minutes, then rinse well. Put the egg and milk into a bowl and mix well. Put the flours, salt and pepper into another bowl and mix well. Dip the eggplant slices into the egg mixture, then into the flour mixture, coating well. Fry in olive oil in a skillet until browned. Place the fried eggplant slices in a casserole dish in one layer. Pour the spaghetti sauce over, then sprinkle the cheese over. Bake in a 425 degree oven for 20 minutes. Let sit for at least 5 minutes before serving.

This is sooo good served with steamed green beans and corn on the cob. It is gluten free. If you are allergic to eggs, you can leave them out and just use the milk. Sorry, we were too hungry to take pictures of it before we ate it all up!

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Gluten Free White Bean Soup Recipe

Karen · Leave a Comment

The weather here in Pennsylvania has been cool for almost a week now. Today is supposed to be 85, but it is already after one o’clock and it is still only 72 degrees out there. I am loving it, but hope it does warm back up as I really don’t want to have COLD weather yet.

Yesterday I did another version of bean soup, so here it is for you all to enjoy:

1 lb dried white beans (I used cannellini beans)
1 good-sized hunk of salt pork, preferably with some lean in it
3 celery ribs, chopped
1 large onion, chopped
salt and pepper to taste

Cook the beans for a couple of hours, until they are soft. Add:

1 pkg Bird’s Eye Sugar Snap Stir Fry (sugar snap peas, carrots, onions, mushrooms)
1 large yellow squash, cut up
2 large fresh tomatoes, cut up (peel and seed if you want to, I didn’t)
1 teaspoon minced garlic

1 tablespoon dried basil ( I really like basil)
1 tsp dried oregano

Cook for about an hour longer. This was really good, although I can’t take full credit for the recipe, as there was a recipe for minestrone on the bean package, which I followed very loosely. I just happened to have that package of frozen vegetables in the freezer, and since it had most of the vegetables called for in the original recipe, I dumped them in. My husband, Jim, really like it, too, but he asked for cornbread to go with it. I just doesn’t seem like a cornbread kind of soup to me.

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Cooking For the Daughter-In-Law

Karen · 2 Comments

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We got up late on Tuesday morning. While we were having our coffee we were discussing whether or not to call Sarah, our daughter-in-law and ask if she wanted company, when the phone rang and it was her. She had been to her doctor appointment and wanted to tell me all about it. Our little Owen is due in about 58 days now. So, we decided to get in the truck and drive down.

On the way, we stopped at a farm market and picked up new potatoes, green beans, squash, peaches, and blackberries. Those blackberries were as big as my thumb!

When we arrived at their house, Michael was in the yard playing with his friends. As soon as he saw our truck, he raced across the yard to greet us. I heard him telling his friends “It’s my grandparents!” That made me feel really good, like a real grandmother. And when Sarah saw the bags of groceries, she said to me, “As soon as I hung up the phone, I thought to myself, yeah, she’s gonna cook dinner for me, yum!”

That night, I cooked dinner, except for the pork chops, which my son, Seth, did on the grill. We had green beans with new potatoes, fried yellow squash with onions, fresh creamed corn, and a peach-blackberry crisp based loosely on a recipe from Karina’s Kitchen at the Gluten Free Goddess blog. Everything I cooked that night was gluten free, but I did not tell my family that it was because I did not want any bias in their opinion of the meal. They all raved about the food,most especially about the crisp, which they insisted on calling a pie. It was all good.

I used white rice flour to coat the squash before frying, which is the first time I have done that. The squash turned out very crispy and golden brown, and seemed to me to be better than when I used wheat flour for all those years of cooking it. I used rolled oats and rice flour for topping of the crisp. The only negative comment I had was that it was too chewy. Oh, well, if that is the only thing then it wasn’t too bad.

We only got to stay for one night, then had to come home as we had not really planned on going down there. But we did make plans to go back in two weeks. So, that was our days off this week.

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Amazon Grocery Gluten Free Section

Karen · Leave a Comment

Yes, this is a commercial, so if you get offended by commercials, please tune out now. 🙂

Since we live fulltime in a travel trailer, I have been worried that I would not be able to find my favorite gluten free items in the next town we end up in, so I have been doing some serious web surfing trying to find gluten free items at affordable prices. Well, today, I found the Amazon Grocery Gluten Free Section. They have a big selection of everything gluten free. Yes, you have to order multiple packages from them, but they do offer good prices and some things have free shipping.

One example I can give you is their xanthan gum. The local health food store here sells a 6 oz. package for $11.95. The Amazon Grocery sells 8 oz. packages for $8.16 with FREE shipping. I would be very likely to try to find someone to co-op with at those prices.

OK, end of commercial. Thank you for your time.

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Blueberry Cornbread Recipe

Karen · 1 Comment

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Being a girl from the south, I grew up eating cornbread. The cornbread I always made before I started eating gluten-free was made with this recipe:

1 cup self rising corn meal mix
1 cup self rising flour
2 tablespoons sugar
1 egg
enough buttermilk or 2% milk to make a thick, pourable batter.

Mix well and pour into an iron skillet that has been on an eye on top of the stove heating up the oil, so that when you pour in the batter it sizzles. Bake in a 420 degree oven until golden brown.

I loved that cake like corn bread, so much that at times I made it every night for dinner, and ate a piece with butter and white Karo syrup for desert.

Now that I can not eat the wheat flour, I have had to rethink the recipe. Tonight I decided to make some cornbread with some fresh blueberries in it because I had too many blueberries in the refrigerator.

Here is the new and improved, gluten-free corn bread:

1 cup yellow corn meal
1 cup white rice flour
1/8 cup powdered buttermilk
1/2 tablespoon baking powder
1/2 tablespoon xanthan gum
1/8 cup sugar
1 egg
1/2 cup 2% milk or water
1 cup fresh blueberries

Mix all the dry ingredients in a bowl. Add egg and liquid, and stir until mixed well. Stir in blueberries. Pour into iron skillet that has been heating up on top of the stove with some olive oil in it, then bake in a 425 degree oven about 30 minutes, until browned on top. Serve with butter.

This version was pretty good. I think next time I will add a little salt to the batter, though, and see how that works.

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Now I Know

Karen · 3 Comments

I have been gluten free since about the middle of April. Since then, I have been very faithfully GF, something I was very proud of because I felt so much better. But, my grandchildren, Sarah and Michael, came to spend a few days with me. The last day they were here, I made them some french toast, and I ate two pieces of it with them. Just because it smelled so good, and because I just wanted to.

So, I have been wondering which of the many symptoms I had would come back fastest if I “cheated”, if I ate something made from wheat flour. Now I know. My legs and feet hurt so bad I could hardly walk for two days. Not just a little sore, but an ache down in my bones that required several doses of pain releivers (over the counter). I don’t think I will be doing that again any time soon. Oh, yeah, and my face broke out in pimples, too. Yuck.

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A New Yummy Gluten Free Pizza Recipe

Karen · Leave a Comment

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I have been tryng out different pizza dough recipes for a couple weeks now, trying to find one Jim and I can both eat and like. Here is the one I tried today. It was really good, so good that Jim was bragging to the people we work with that I made a de-lish-ous homemade pizza for lunch. He said it is a keeper recipe.

For the crust:

1 packet rapid rise dry yeast
3/4 cup warm water
2 tsp. Brown sugar
2/3 cup white rice flour
½ cup tapioca flour
2 tsp. Xanthan gum
½ tsp. Salt
½ tsp. Baking soda
½ tsp baking powder
2 tsp olive oil
1 tsp cider vinegar

Add the yeast and brown sugar to the water, and stir to disolve the yeast. Set aside. Measure all the dry ingredients and put in a medium size bowl. Add olive oil, vinegar, and yeast water. Stir with a fork until a ball forms. The dough will be soft. Cover with plastic wrap and let rise until about double in size. Stir down the dough. Line a cookie sheet with aluminum foil. Spray foil with olive oil. Spread dough with the back of spoon til very thin, making sure you close up any tears or holes in the dough.

For the topping:

1 jar of Classico Pesto sauce, or homemade pesto sauce
black olives
2 or 3 fresh tomatoes, sliced
pepperoni or cooked Italian sausage
1 cup shredded mozzeralla cheese

Spread the pesto on the pizza dough. Add Italian sausage or pepperoni on top of the pesto. Slice tomatoes very thin, and add on top of the meat. Slice the black olives on top of tomatoes. Sprinkle cheese over all. Bake at 425 degrees for 15 minutes. Let the pizza rest for abut 5 minutes before slicing.

This was very good. The bottom of the crust was a nice golden brown, and the whole crust was crispy and chewy, just the way I like pizza dough. I am going to try this again next week , but use the dough to make some bread sticks. I will let you all know how it turns out.

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