Tuesday, June 29, 2010

Crispy Rice Treats!


16 Campfire Giant Roasting Marshmallows, quartered (contains corn, sorry ladies)
1/4 cup Earth Balance Soy-Free Margarine (corn again)
1 teaspoon vanilla
1-10 oz package of Nature's Path Crispy Rice

Grease a large (9x13) pan. In a large saucepan over medium heat, melt margarine then add marshmallows. Stir constantly, until the marshmallows are all reduced to fluff. Remove from heat and mix in vanilla. Mix in Crispy Rice, one cup at a time. Scrape into the pan and, with wet hands, spread out to fill and press firmly. Allow to cool (really, it needs to cool or it will fall apart).
Ward the children off with a stick so that you can enjoy one too!

Tuesday, May 18, 2010

Beef and crimini mushroom stroganoff

As always, life is busy here and I must run. Babies cry, children run and so forth.
I intended to post this last night (and the night before and the night before) but it obviously didn't get done.
One of the things I've missed most since starting with the food restrictions is stroganoff. I think that's pretty self-explanatory but you may be wondering why mushrooms? Well, besides the fact that mushrooms are yummy, I did an assessment of our diet (link is to the WHF's site's food advisor) over on World's Healthiest Foods and crimini mushrooms came up as one of the top foods to increase the nutrition of our family. So, I've been looking for (and finding) ways to work them into our diet. :) This was a win.

1 stalk celery, diced
1/2 medium onion, diced
8 oz sliced crimini mushrooms
1 pound ground beef
2 tablespoons glutinous rice flour (aka sweet rice flour)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon granulated garlic (or 1 clove, minced)
1/4 teaspoon thyme
2 teaspoons dry mustard
1/4 cup dry white wine
2 cups plain rice milk

Brown the ground beef. Add onions, celery and mushrooms and saute until onions are translucent. Add the rice flour, salt and spices and mix well. Stir in the wine. Add the rice milk and mix well again. Bring to a boil then decrease heat and simmer for 20 minutes or until flavours are well blended and sauce has thickened. Serve over noodles (I use pahd Thai rice noodles), rice or mashed potatoes.

Sunday, May 9, 2010


Oh happy day!
First, a link to the wonderful recipe which I (barely) modified to make bread that doesn't taste like playdough, isn't gummy and is nice and soft. Kathy, I adore you. :)
Edited: Re-reading this, it sounds like I'm saying Kathy's original recipe is gummy and tastes like playdough. That was not my intent and, based on my minor variation of her bread recipe, I would say that's highly unlikely. I had to add this though as I suddenly felt a horrible case of foot-in-mouth.

Now, you have a choice when you go to make this bread. You can use your muscles and a wooden spoon and beat the dough really well, you can use your hand held mixer and beat the dough really well or you can throw it in a nice stand mixer like Kathy has. I opted for B since I'm a weakling and don't have a stand mixer- if you choose to do so as well, be aware that you need to keep an eye on the dough to make sure it doesn't sneak up the mixing blades to gum up your mixer itself. I'm not sure if dough hooks would work on this or not, but it's a possibility I intend to explore. :)

Jacqueline Threw Kathy's Bread in the Oven Finally ;)

1 cup sorghum flour
1 cup white rice flour (I was out of brown)
3/4 cup sweet potato starch
1/2 cup tapioca starch
3 teaspoons xanthan gum
1 teaspoon baking soda
1/4 cup brown sugar
1 teaspoon sea salt
2 1/4 teaspoons instant yeast
3 tablespoons ground flax plus 9 tablespoons hot water (aka 3 flax eggs)
1/3 cup light olive oil
1 1/2 cups rice milk
1 teaspoon white rice vinegar

Whisk the dry ingredients all together. Throw all the wet ingredients in. Now's the time to make your choice from above. Mix the dough really well- it will look very much like wheat bread dough does before you add the second half of the flour, for those of you who have baked glutinous bread before. It has a really nice satiny texture to it. Now take the bread dough, and place it in a well-greased 9" x 5" bread pan. You will likely to have to scrape it out of the bowl for this step. Now that it's in the pan, you want to smooth the top. Small bumps are okay, they'll flatten out as the bread bakes, but larger bumps should be avoided. It doesn't affect the taste at all of course, but it will allow the "illusion" of wheat bread all the more. :)
Place the loaf pan someplace warm to rise for an hour. Preheat your oven to 375F (190C) and place the loaf pan in to bake for 50 to 60 minutes (Kathy's blog says 55 to 60 but mine was done at 50). Allow to cool on a wire rack and enjoy! I sure did!

Edited: This bread kept well overnight, on my counter wrapped in a tea towel, and makes fantastic toast with a nice crumb. Nice and crunchy and not all dried out like many other recipes I've tried.


As any baker worth their salt knows, the holy grail of all baking is bread. Warm, delicious, soft and chewy bread. With jam. Or honey. Or maybe, if you're one of those lucky enough to eat dairy, mmm butter. There are few bakers who can say that they have ever opened their oven door and beheld the Perfect Golden Loaf. After many, many years of baking, I felt privileged to count myself among them.
When we first started down this road 2 years ago, I dreamed of bread- gluten free bread good enough that you could make a sandwich the next day. For the first 2 months, I spent day after day after day trying (and failing) to produce anything that truly resembled bread. Of course, our journey is complicated by the additional dietary restrictions of eggs, dairy and nuts, which are often called for in gluten-free recipes. The first two, as I'm sure you all know, provide some of the missing "structure" which gluten usually produces and are called for, more often than not, in gluten free bread recipes.
What happened after those first 2 months, you ask? Well, I moved on. We had adjusted to life without bread and "replacing" the treats became imperative as the middle son's birthday loomed and visions of sad children danced in my head. Then I fell pregnant and, as any woman with hyperemesis will tell you, food was the last thing on my mind!
As the days, weeks and months have passed, the dream of bread has faded, though it still sits in a little jar on the shelf in my mind, waiting for me to return. And return I shall. Perhaps even today. For I have in my oven, right this moment, a loaf of bread rising. Will it be good? Perhaps. Perhaps not. I'm betting on probably not after all the "tweaking" I did with it. (I know you're reading this, Kathy. Try to tell me that you wouldn't do the same. :p And there really wasn't much tweaking... I swear! You'll see later.)

Tuesday, May 4, 2010

4-Bean Salad

No time to fuss around, just throwing a recipe up here.

1 lb each: cooked green beans
cooked wax beans
cooked kidney beans
cooked garbanzo beans
1/2 medium onion, diced fine
1/2 red bell pepper, diced fine
1/2 cup sugar
1/2 cup vinegar
1/2 cup light olive oil
1 teaspoon salt

Mix together last 4 ingredients. Then mix everything together and allow to marinate overnight (or at least 2 hours- the longer the better).

Note: It has come to my attention that my recipe is confusing. Regarding the beans, I use canned beans simply because it's easiest. However, if you happen to have access to fresh green and wax beans, you can simply cut them into 1 inch pieces and cook in salted water until tender then allow to cool and drain. I'm sure you could probably do the same with frozen but I haven't tried that.

Sunday, April 25, 2010

Quick Pizza Pasta

With all the restrictions with which we live daily, it is really rather difficult to find meals which can be thrown together with minimal effort and time. Here's one.

Quick and Easy Pizza Pasta
1- 6 oz can tomato paste
6 oz water
2 tablespoons safe oil (I use EVOO)
2 teaspoons Italian spice mix (I used 1/4 tsp each crushed rosemary, thyme, oregano and basil)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon safe vinegar
pinch cayenne pepper
Mix all ingredients well together and set aside.

1 package (8 oz) small pasta (I tend to use quinoa macaroni elbows)
1/2 can large black olives, quartered
6 large fresh mushrooms, sliced
1/2 bunch spring onions, chopped
1/2 pound Italian sausage
12 slices pepperoni, quartered
cubed ham, to taste
nutritional yeast (optional)

Cook your pasta according to package directions. While it's cooking, and if using, brown and drain your Italian sausage. Drain your pasta. Mix all ingredients, including sauce, together well over low heat for about a minute (just to heat). Sprinkle with nutritional yeast, if desired, and serve.

EDITED: So, I was re-reading this and realized I forgot my "secret" ingredients for the pizza sauce. They're there now.

Sunday, April 11, 2010

Orange Sherbet

Well, I gave it the good old college try. I suppose it's important to know that, when you're trying to make sherbet that isn't the consistency of shaved ice and you don't own an ice cream maker, you should allow yourself a good many hours.

Jacqueline's Dairy-free Orange Sherbet
1 cup sugar
1 cup water
1 1/2 teaspoons orange zest
2 cups orange juice

1 cup plain rice milk
1/4 teaspoon xanthan gum

Combine sugar, orange zest and water in a sauce pan and bring to a boil. Allow to boil for 1 minute, without stirring, creating a simple syrup. In a medium sized metal bowl,
whisk together orange juice, rice milk and xanthan gum. Add the simple syrup to this mixture and whisk well then place in the freezer. Remove from the freezer every half hour to one hour, whisk well and then return to freezer. Do this until you can no longer whisk the mixture then allow to freeze. Remove from freezer 2o minutes before serving.
I'm sure that this could also be done in an ice cream maker but, since I don't have one, this is how I did it. :) If you have an ice cream maker and try it out, please let me know how it goes!

Friday, April 9, 2010

Weight Loss and So forth

Way back before allergies became an issue, one of my favourite desserts was orange sherbet. It was my lower-calorie go-to dessert and indulgence. Ever since we went dairy free, I have not found one which is satisfactory to me. This is distressing to me as I presently weigh the most I ever have while not pregnant. And I have a sweet tooth that would put any self-respecting Icelander to shame (I'll post more on this at a later date).
Of course, part of the problem is that sherbet contains dairy. This is what makes it, unlike sorbet, more ice-cream like rather than similar to shaved ice. I am attempting a dairy free version. Wish me luck. I will post with results and, hopefully, a recipe and photos! :)

Monday, April 5, 2010

Just to taunt you...

I am uploading pictures of the cake my toddler and I have been working on. :)


Friday, April 2, 2010

Ketchup replacer for use in recipes

6 oz can tomato paste
1/4 cup vinegar (I use apple cider vinegar)
1/4 cup water
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon dry mustard powder
1/8 teaspoon cloves
1/8 teaspoon celery seed
1/2 teaspoon onion powder
1/8 teaspoon allspice
3/4 teaspoon salt

Mix together sugar and spices. Add paste to this mixture. Add vinegar and water to achieve desired consistency (although I usually use it all).

Sloppy Joes

Just a quick post. My girls have been discussing sloppy joes. I've been working on mine for a while and they're still not perfect (when is anything I make perfect?) but I figured I'd throw them out here for them to take a shot.

Jacqueline's Sloppy Joes

1 1/2 lbs ground meat (I use ground beef)
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1 small can diced tomatoes
1/8 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 teaspoons prepared mustard
1 teaspoon black pepper

1 tablespoon tamari plus 1 tablespoon lemon juice plus a dash of cardamom
2 tablespoons Worcestershire

and either:
1 1/2 cups ketchup
1 batch ketchup replacer

Brown and drain the ground meat. Add the onion and garlic and saute until tender. Add all other ingredients and mix well. Simmer for 20 minutes and serve over rice, bread, biscuits, buns or however you usually eat sloppy joes. :)

Friday, February 26, 2010

My Apologies

I needed to take a break from this. My health is not what it used to be and I honestly forgot for a while why I used to love baking and cooking. Now that I've remembered (for me, it's a familial connection from mother to daughter through the generations), I am learning to accept that it can also be a mother to son connection.
Stay tuned for the first ever recipe created by one of my sons and myself! (I promise, this time I will be back!)