Peanut Sauce!

We spent the weekend with great friends- in preparation for Kate Emma's shower. Saturday nite dinner I wanted to do a chicken satay- but peanut sauce is always a problem for me since I can't eat soy and it usually has soy sauce- which also contains wheat. Well- finally- I hit upon the right combo and everyone liked it. So- here it is:

Peanut Sauce- Spicy


1/2 cup peanut butter (creamy- use a good, natural brand)
1/4 cup organic chicken broth (vegetable broth could be used here as well)
3 Tablespoons of Worcestershire sauce
1/2 teaspoon chili flakes
1 1/2 tablespoons of brown sugar
1 1/2 tablespoons of minced ginger- or powdered ginger- 1 teaspoon
1-2 tablespoons organic tomato paste
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon red curry paste
1 shallot - peeled and chopped
water, to thin out as needed (or use more broth)

Mix all ingredients together and store in the fridge. You can make the sauce ahead of time and keep for up to 4 days.

I just might name this one for Kate Emma- it's that good!

Sunday morning pancakes!

I love Sunday mornings- the New York Times and our local Sunday paper- just reading away and relaxing during breakfast. Normally I don't look at breakfast as the most relaxing meal- usually because my breakfast tends to be redundant- day after day. But... this time I had real, live pancakes- and they tasted like the real thing. Use good maple syrup and you truly will not know the difference. Here's the recipe:

Pancake Batter

1 teaspoon sugar

1/2 teaspoon baking soda

1 egg or egg substitute or egg beaters

1/2 cup Stonyfield yogurt-low fat, plain

1/2 cup white rice flour

one shake of salt (I use sea salt)- just a bit

1 tablespoon canola oil (can use vegetable- but I use canola in all my recipes.)

Mix dry ingredients together in one bowl and in another bowl mix together wet ingredients. Combine the two and stir until there are no lumps. Cook on a griddle or skillet over medium heat- make them the size of about 1 1/2 tablespoons each. Cook on each side until they are slightly brown and they're done! They are light and fluffy- actually lighter than most pancakes I have eaten before GF. You can make extras, freeze them or they stay fresh for a day or two in the fridge.

On another note.... Retirement is finally here! While I feel relief, it also feels strange- a new transition- a new stage. We are still working on our business plans- but will definitely be including a GF and wheat free bakery within our store. I can't wait until the day when a celiac customer comes in and realized there are fresh baked goods that they can eat! That's really what all this is about and my wanting to help others not have to go through the difficulties that I did. More on all of this later- I will keep the site updated and now that I am retired- between careers- hoping to post on a more regular basis!

Freshly baked cookies!

Finally, chocolate chip cookies that taste like the real thing! We've been having "cookie wars" here. One recipe was made with quinoa flour- those I didn't like and these were made with rice flour. As I've said before, my dream is to have as part of the store a small bakery with cookies, muffins, breads etc... I can't wait to start seeing people come in and be able to have a fresh cookie and eat it right there! What a treat! Here's the recipe- I think it's a winner!

Chocolate Chip Cookies

2 cups of GF flour or white rice flour

1 teaspoon salt

3/4 teaspoon baking soda

2 sticks unsalted butter (room temp)

1 cup sugar

2/3 cup brown sugar

2 teaspoons pure vanilla extract (Check which ones are gf- I use Nielsen- Massey)

2 large eggs

2 cups chocolate chips (dark chocolate- enjoy life chips work well for multiple allergies)

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

Whisk together flour, salt and baking soda.

Using an electric mixer, beat butter at medium speed until smooth and then add sugars and beat until blended. Beat in vanilla, then add eggs, one at a time. Reduce the mixer to low speed and add in the dry ingredients- a bit at a time. Using a spatula, blend in chocolate chips.

Spoon the dough by rounded teaspoonfuls onto the baking sheets- about 2 inches apart for each cookie. Bake for approximately 12 minutes, until the cookies are golden brown in the edges. they may be a little soft in the center. Allow the cookies to cool for a minute and then transfer them to cooling racks and let them cool at room temperature.

Enjoy!

On another note I tried a new product that I definitely feel is worth mentioning. You can order bagels- they are not baked- they come frozen and you bake them off. The website is: www.greatgfbakes.com . This is the first time that I can honestly say that this product tastes like a real bagel! They are chewy- just the right consistency. Now if I can find a form of yogurt cream cheese, I'd be all set! Being lactose intolerant is a bit of a drawback here, but the bagel was great toasted with butter. If anyone out there knows of a cream cheese (can't have soy either :( ) , please let me know.

On a final note, Happy Mother's Day to all!

When the man retires- head to cooking classes!

When it was first suggested that I try a gluten free/wheat free diet, all I could remember was a previous doctor assuring me that I did not want to be diagnosed with celiac as that was clearly the most difficult diet to maintain. He painted a pretty dismal picture and let me know just how lucky I was that nothing came up with my test results. His advice was a diet of immodium as he chuckled me out of his office. Fast forward to two years later- and at this point I was in crisis. And then... the "dreaded" diet suggested by my GI specialist. I was desperate to try anything- if food was no longer to be a pastime in my life- then so be it. I felt badly for my hubby- whose passion is cooking, especially pizza. I'd learn to deal- but I didn't want to spoil his hobby either.

And... as it is always said- out of bad comes good. If not for celiac, I wouldn't be writing this blog, I wouldn't be about to retire my teaching career and I wouldn't be researching the opening of a health food store with a GF bakery. And yet- I am pursuing all of these things and more. And since one of us is now retired- the one with the culinary skills, the most likely past time for him is to take cooking classes. Just this past weekend he took a class in Vietnamese cooking. Tonight we had Lemongrass chicken and it was completely gluten free and delicious. So here's the recipe- you can substitute shrimp or veggies in place of the chicken. The smells that generate throughout the kitchen while this is cooking are fraagrant and wonderful!

Lemongrass Chicken

Canola oil- 2 Tbl.
1 medium onion, thinly sliced
6 cloves of garlic
3 inch pieces of ginger, peeled and finely minced
4 stalks of lemongrass (white inner portion only) sliced thinly into rings
2 Tbl. fish sauce
2 Tsp. sugar
1 1/2- 2 lbs. of chicken or shrimp or veggies -sliced thin
Cilantro leaves as needed


Heat wok over high heat until nearly smoking, add oil and swirl wok to coat sides.

Add onions, garlic, ginger and lemongrass and stir- fry about 30 seconds- 1 minute until fragrant- be careful not to burn them.

Add chicken and stir fry until done (about 6-7 minutes)

Garnish with cilnatro.

That's it! We ate this with rice noodles- can be served with rice as well. Just goes to prove- the GF diet with a little creativity can be delicious. I think back on that doctor now and instead of getting angry I just shake my head in amazement at how little he really knew!

GF in Seattle

Our trip to Seattle was an eye-opener, to say the least! The last time we visited (2 years ago) I was still pretty new to this diet and still finding my way around which foods I could and couldn't eat. It was somewhat overwhelming. But this time it was different. Very different. I found that the waitstaff in the restaurants were very aware of what foods contained gluten and wheat and so my comfort level was established right from the start. We ate out every day- which is also something I am not used to- but the choice of places- especially Thai food- was never ending! Our first night out we ate at Coastal Kitchen. Here the waitress responded to my questions by showing me on the menu what most customers ordered who had a wheat and gluten diet. Wow! I am so used to expaining and questioning and asking the waitstaff to check with the kitchen and on and on. Not necessary here- and by the way the food was fresh and delicious. My highlight was the bakery at Pikes Place- Cinnamon Bakery?-I think. I had my FIRST experience in two years of being able to go to a bakery and eat a freshly baked cookie- Pumpkin and Peanut butter chocolate chip- yum! We went back twice to this spot- I had to get some treats to bring home. We visited other places, many markets and grocery stores- and there truely seemed to be a heightened sense and awareness of the gluten and wheat free crowd. It's starting to happen on the east coast- and we came back even more determined to be a part of this. We plan to have freshly baked goods so others can have the experience that I did! By the way, that picture is Chelsea with her favorite- mango tofu cheesecake. So- we're back- and we have lots of work to do and looking forward to it!

Seattle Bound....

We're off to visit Chelsea and Matt. I hope to visit several GF establishments and learn as much as I can about what makes these places "tick", so to speak. In the meantime, I received a new magazine yesterday called:"Living Gluten-Free." It was interesting- articles about how colleges are adapting to gluten free diets. Also, I didn't know that Catalina salad dressing by Kraft is gluten free! That's good as I always liked that one. Another good magazine that I have ordered for a few years now is "Living Without"- very helpful.

Meantime, we will miss the little guys- but hopefully we'll speak to them alot while we are out there. We'll take lots of pictures and I promise to share whatever I learn by way of recipes and the like. Now if the weather will improve....that would be nice!

Oh.... heavenly pie!

Passover has come and gone- but there has always been one dessert that I love- we call it heavenly pie. I first had this at my in-laws years ago and always loved it. Now I realize this is a great gluten free treat! The recipe is as follows:

1 1/2 cups of sugar
4 eggs separated
1/4 teaspoon cream of tartar
cool whip (it's non dairy for those of you, like me, who need lactose free)
3 tablespoons lemon juice
1 tablespoon lemon rind

Beat eggs whites stiff and gradually ass one cup of sugar and then cream of tartar. Fold in to the bottom of a greased pie pan and bake at 250 degrees for an hour and then cool. Once the "crust" is cooled, beat egg yolks and 1/2 cup of sugar and add lemon juice and lemon rind and cook in a double boiler until the mixture is thick. Let cool and then mix 1/2 of the lemon mixture with most of the cool whip and spread this mixture into the shell cover. Next, take the remaining cool whip and cover the top of the pie. Chill for 24 hours. Mmmmm- heavenly!