America's Test Kitchen... My new friend

About 2 years ago my sister gave me a cookbook compiled by America's Test Kitchen.  They have a TV show where they basically have figured out the science behind cooking.  They test out how different ingredients make the recipe turn out.  Let me just say I have tried so many of their recipes... and every single one has ALWAYS turned out perfect.

Well when allergies came into view, I didn't use it as much because I basically went back to the basics and well, I was in survival mode.  About 3 months ago, I got an email from America's Test Kitchen saying they just produced a new cookbook... A GLUTEN FREE one!  As excited as I was, I wasn't to hopeful that the recipes wouldn't contain corn, or oats, or beans...  Another frustration I have with most Gluten Free cookbooks is each recipe calls for 10 different flours, some hard to find, and then you try it and it tastes like cardboard.  Lets face it, I really don't like very many Gluten free cookbooks.  Well, I decided to check it out anyway and to my surprise this was different.  They developed their own flour blend, that they use in ALL their recipes.  Some contain others in addition, but for a majority, they use their own blend, AND ITS CORN & OAT FREE!

I told my husband and my sister that that is what I wanted for my birthday.  About a month ago in the mail, Happy Early birthday to me, came the cookbook!  Thanks sis!

I bought all the flour to make their "blend" which cost me a grand total of $9 to make 9 cups, plus I had extra flour left over to make another batch.  Not to bad considering the price of most blended flour these days.  Also in the book it suggests 2 other types of flour blends that will work with their recipes.  It explains if you use this kind of flour how it will turn out and how if you use the other, it might have a different texture.

It has been so exciting to try their recipes.  I love the why's behind the cooking.  I have found that as I have been doing my own recipes, I will say, oh this needs more structure, I will add extra of this or I should beat the egg whites first to help it stay light.

I have made quite a few things over the past month out of it, and I have not been disappointed.  I honestly think its my new best friend.

For those of you looking for a good Gluten free cookbook, I would highly reccomend searching out this one.  If you don't want to buy the cookbook but try the flour blend, it is on their website

HERE

(I would recommend getting a scale because they explain in the book how too much or too little can affect the recipes.)

I honestly love looking for ways to make my food better.  This is more than a cookbook it is more like a text book on how to succeed in making gluten free food.

I should probably add... I have no affiliation with America's Test Kitchen.  I just love that book!

10 Minute Peanut Butter Cookies

When I first found out that my son was allergic to gluten, I tried making some chocolate chip cookies, with plain white rice flour... I vowed that I would never make any thing like that ever again... yes they were probably the worst cookie I had ever tasted.

Then I set out to find a cookie recipe that didn't contain any kind of flour and just happened to find this one.  It is always my go to because I always have the ingredients in my pantry, and they are fast.  From start to when the timer beeps I can have these finished, clean up as well, in 10  minutes.

My little guy loves to put chocolate chips in them (or even a Hershey Kiss) or even just criss crossed like the classic peanut butter cookies are.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda

Add all ingredients together and mix until combined.  Place 1 tablespoon in your hand and roll into a ball.  Flatten with a fork or add chocolate chips.  Cook in a 400 degree oven for 7 1/2 minutes.

Some recipes don't call for baking soda, and they come out just fine.  I like to add the baking soda because it causes them to rise and therefore creates a softer chewy texture.  If you omit the baking soda, they are more of a crunchy cookie.

Quinoa Salad- Perfect for a hot summer day

The other day I was searching for new recipes and I came across a quinoa salad that I thought might be interesting.  I have only had quinoa a few times and wasn't a big fan but this salad looked delicious.  I really liked the texture the grains brought... along with how easy it was to make on a hot summer day.

I did a little research about quinoa.  It is actually one of the few grains that is a complete protein.  It also contains IRON!  Something that most people with Celiac's can always use more of.  Plus it is a great source of calcium, making it great for those who don't drink milk :0)  Kinda a super food I think

Quinoa Salad

1 cup quinoa
1 can black beans, drained
1 Anaheim chili pepper, seeded, diced
1/2 small onion, diced
1 tomato, diced
1 red pepper, diced
1 avocado cubed
2 chicken breasts, cooked diced
2 tablespoons lemon juice
1/4 cup cilantro
1/4 cup water
garlic salt, pepper

Prepare quinoa according to package instructions (1 cup quinoa, 2 cups water, 1 tsp salt).  Steam like rice for 15-20 min.

Add black beans, Anaheim, onion, avocado, tomato, and red pepper into a bowl.  Grill chicken in pan with garlic salt and pepper.  When chicken is all finished, remove and add 1/4 cup water to bottom of the pan and remove from heat.  Stir around and get all the drippings off the bottom of the pan.  Pour all that wonderful, now flavored water into the bowl with vegetables.  Dice chicken, and add along with quinoa into the bowl.  Add cilantro and lemon juice.  Season to taste.  Makes GREAT leftovers.

Plus, if you just look at it, all the bright colors make you happy!

Barbecue Chicken-

Growing up if you were to tell me that in 20 years, you will enjoy barbecue meat... I would have laughed and said you were crazy.  Now, 20 years later, I finally found a recipe I don't mind eating.  It is super simple because it can all just be thrown into the crock pot and after a long day... Poof!  Dinner is ready!

Barbecue Chicken

4- Chicken Breasts
2, 8 oz cans tomato sauce
3/4 cup brown sugar
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground chili pepper
1 tsp onion powder
1 tsp garlic powder
1/2 cup white vinegar

I always put together the sauce in the crock pot first so I don't feel like I can't taste it before it cooks.

I usually just use the no salt added version but if you don't have that kind you can just lessen the amount of salt you put into the recipe.  

Brown sugar

After you put the vinegar into the rest of the sauce, it might taste a little strong at first.  After you cook it, that taste lessens and just gives it a nice jazz of flavor.  If you don't like tangy bbq, only put 1/4 cup and it will be a sweeter sauce.

 Before....

After...

3-4 hours on high

6-8 hours on low.

Enjoy!!!!

 

Strawberry Lemonade Sorbet

Our daughter plays soccer for the city we live in.  Since she is only 5 it has taken a little coaching for her to get "aggressive".  My husband came up with the idea to encourage her by saying if she got a goal, we would go out for ice cream.  Well, that was motivation enough because she got a goal the first week, then the next week she scored 4!  Of course, she had to have "extra" because she scored so many times.  There are not many corn-free ice creams out there.  The only place that we have found to go out for ice cream is Farr's Fresh.  Their Gelato is corn-free and SO DELICOUS!  (The other types of ice cream all have corn, so we just stick with the Gelato... Pistachio is their current favorite).

The last game of the season came around and we needed to go out for ice cream one last time, but my husband had kidney stones and did not feel like leaving the house.  So we opted to make ice cream at home.  I asked her what kind was her favorite and she said... Strawberry lemonade ice cream.  I looked online and found a basic sorbet recipe and then added the flavors we wanted.  It turned out just like the frozen strawberry lemonades you get in the cups.  So yummy!

Strawberry-Lemonade Sorbet

2 cups water
2 cups sugar
1 1/2 pounds fresh strawberries (I used 1 1/2 containers or you can use 2 bags of the 12 oz frozen)
1/2 cup lemon juice

Pour sugar into medium sauce pan.  Gently pour water over the top making sure it doesn't splash.  DO NOT STIR  Then heat until all the sugar is dissolved.  Carefully turn off and let cool.  (if you stir it, for some reason it turns crystally and makes the ice cream more icy.

After sugar and water is cooled.  Clean and cut off tops of strawberries.  Blend until smooth and add lemon juice.  Then pour the sugar/water mixture and blend.  Pour into an ice cream maker.

Gluten Free Muffins

Awhile ago, I was asked to bring muffins to a family dinner.  As my sister in law and my son both have Celiac's, I wanted to take something for them as well as the other family members.  I was all out of gluten-free flour and needed something quick.  I stumbled across this recipe, and even now cannot recall where I found it... but it was delicious!  Now these are a staple in our household because they come together super fast and are high in protein.  My son used to wake up in the middle of the night and just cry, "I hungee!!!"  I don't know how to spell it, but yes he does say hungee!  During growth spurts, I give him one before bed and he is able to stay asleep all night long :)  See that face... yes he is excited to have muffins for breakfast!

Because they don't have gluten-free flour in them, they don't have a strange after taste, and they are super moist... two things which many gluten-free foods do not have!

Gluten-Free Muffins

1 cup peanut butter (can be all natural, but I usually just use Skippy)
3 TBSP honey
2 ripe bananas
2 eggs
1 tsp baking soda


Mash bananas along with eggs, peanut butter and honey.  Then add baking soda.  Batter will be thick.  Bake at 375 degrees for 18 minutes.  Will make 12 muffins.  I usually just half the recipe and make 6 at a time so they don't go bad but they do freeze well for busy mornings.

We usually just eat them like this, but sometimes for special occasions we add chocolate chips.  If you like chocolate and peanut butter you can also add 3 TBSP baking cocoa for an Elvis favorite :)