Tasty Drink

I came across this tasty lil' drink the other day by Stealz. It was my first time trying sparkling green tea and I approve. The best part about this drink is that it's certified organic and fair trade. See, everyone wins. P.s I added some sparkling green tea to cranberry juice and vodka and it tasted quite good. Give it a go!

Simple Potatoes

I love potatoes. I'd eat them right now if you gave them to me. Do it. Moving on, here's a real simple potato dish. You can eat them for breakfast with eggs or for dinner with your baked tofu (if you get down with tofu.)

-Cut potatoes into thin triangles
-Salt and pepper the little triangles
-Add any fresh herbs you have in the fridge
-Add canola oil to your pan
-Throw in potatoes and cook on each side for 10 minutes
-Cover the pan and cook for another 10 minutes
-Add a dollop of sour cream and serve. Enjoy!

Polenta and Rice Crusted Salmon

Don't be fooled by the "salmon polenta hot dog" looking picture. I'll be the first to admit that I'm no photographer. Whateverrr. Anyway, the polenta I made was surprising delicious. I'm only surprised because I made it. The polenta isn't its characteristically yellow color that it usually is and that's because I used white cornmeal (hence the weird picture.) I crusted the salmon with the coating Dunc made me, which is really simple to make. You just put brown rice in your food processor and process until you get a salt like texture.

Polenta:

1 cup cornmeal or medium grain polenta
4 tablespoons of butter
1 cup sour cream or cream cheese
4 cups of water

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated. Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.Finish by stirring in the cheese and salt to taste.

Salmon:

Coat each side with the brown rice coating. Heat salmon in a pan with olive oil on each side for 1 and half on each side. Salt to taste. Serve with polenta.

Easy Pizza Dough

My biggest problem with cooking is that I never have all the ingredients. When this would happen to me I'd scrap the recipe. I get over recipes real quick. Duncan, my partner in crime, has much more cooking determination and integrity than I. Here's Dunc's "If you don't have all the important the pizza dough ingredients for pizza" recipe. P.S Try to get the dough real thin because this recipe can be really dry.

Pizza Dough:

1 cup all purpose gluten-free flour
½ cup cornstarch (we used cornmeal because we never have anything!)
2/3 cup milk or milk substitution
2 eggs
1 teaspoon salt
1 tablespoons Italian spices

Dash of garlic powder or salt

Mix gently, do not over-beat. Pour batter into greased pizza pan. Bake at 425F for 20 minutes.

Watch Out Now!

I was reading up on some gluten-free facts and check this out:

"There are a few things that people may not realize have gluten. Play-doh contains gluten. Personal care products such as chapstick, lipstick, and even some toothpastes may contain gluten. It is common for some hair care products to contain wheat protein."

So, what you're telling me is that I can't make play-doh houses in my spare time (all the time) and have good smelling breath? I can't even have kissable lips? More importantly, I can't eat my shampoo??!! Malarchy! Okay, okay calm it down. Obviously, I'm being somewhat humorous (somewhat meaning totally), but nonetheless, something to be cautious of.

Just in case you haven't noticed, my blog isn't about "how wonderfully I've adapted my life to this pesky allergy", I 100% find it annoying and a downfall in my life. That's right, I got dramatic.

All Purpose Gluten Free Flour

I wanted to put up the brand of gluten-free flour I've been using for almost all my baking recipes. It's Bob's Red Mill All Purpose Baking Flour, and I approve. *gives a teethy smile and thumbs up* Don't be fooled though, you can't substitute all recipes with this faux flour. For instance, let's just say you have a great idea to to make "gluten-free pierogis late at night with a simple swap of flours", it won't work. What I'm learning (besides that a gluten allergy is ruining my life...kidding?? who knows anymore) is that gluten in recipes makes the food world go round. I have to start buying things like xantam gum. What? Who? I'm such a novice. I'll tell you something though. I will NOT be defeated when it comes to making pierogis. Let it be known, the weird potato pocket will be mine, and gluten-free at that. MU-HA!

Make Your Own Veggie Stock

So, this is a pretty simple recipe. Many manufactured soups, stock cubes, and sauces contain gluten. I know, we can't win. I started making my own stock to avoid and problems and stomach aches.

Here's how you get down:

Combine the following ingredients in a gallon of water and simmer for 45 minutes.

• 1 medium onion, peeled and chopped
• 1 medium leek (white and green parts) rinsed
  
• 1 medium rib celery
• 1 medium carrot, peeled and chopped
• ½ medium turnip
  
• ½ small tomato, chopped
• 3 cloves peeled garlic
  
• 2 Tbsp vegetable oil
• whole peppercorns
  
• whatever herbs you have in the kitchen i.e thyme, bay leaves, parsley

After you drain your stock, dispose of the vegetables in your compost or to your dogs. That's right, to your pups. We mash up the rubbish into our dogs food and they love it. As you can see from the picture, he's always hungry. P.S all the ingredients are safe for your dogs expect the garlic so be sure to take it out.

Valentines Day Risotto!

Not going to lie, I cooked an awesome dinner for my boyfriend last night. Kept it simple on the fake holiday but still gave into it, you know. For the special occasion I wanted to be a little fancy smancy. I went with some carb deliciousness, as always.

Believe it or not it was my first time making risotto. (WHAT?!) Yes, I know, it's so hard to believe. I've always been nervous to make risotto because you have to constantly tend to it. I'm the type who will start cooking, then start checking my email, then start plucking my eyebrows, and come back to a burnt dish. (oh crap...) This dish made me focus and stay in the kitchen. Oh, and it was worth it. Here's what you need to make it happen:

4 tablespoons olive oil, divided
1 cup diced onion
1 pound Portobello mushrooms
1 tablespoon minced garlic
1 teaspoon dried rosemary, crushed
1 cup Arborio rice
2 cups vegetable broth (I'll give you my recipe for veggie broth in just a minute)
2 cups water
1/2 cup mascarpone or grated Parmesan cheese
Grated Parmesan cheese to top it off

Here's how you get down with it:

1. Cook the onions in 2 tablespoons olive oil over medium heat until soft. Stir in the garlic and rosemary and cook a couple minutes. Meanwhile, clean up the portobellos and dice them into 1/2-inch pieces. Turn up the heat and saute the mushrooms with the onions. Set the mushroom/onion mixture aside for a hot minute.

2. Add a couple more tablespoons olive oil to the pot and stir in the rice until it is translucent. Then start adding the veggie broth half a cup at a time. Stir well and adjust your burner so the broth simmers. Each time the broth cooks down to a thick sauce, stir in another half cup. When all the broth is gone, add the water.

3. When the rice is close to done, 15 minutes or so, stir in the mushroom/onion mixture and keep adding water until the rice is done.

4. When the rice is done, stir in the mascarpone or Parmesan. Salt and pepper the risotto to taste. Serve with grated Parmesan on the side to keep the cheese party going.

Little Snacky Wacky

Here's a quick little post for you kids. I tried this little snacky the other day, and I'm into it. It's a dried fruit snack by the brand "Sensible Food." They're gluten-free, all natural, and preservative free. I like to bring them to class with me and be that obnoxious chewer in class that everyone cringes at (totally kidding. I eat my snack in the bathroom to avoid just that scenario), or sprinkle it on my bland puffed rice cereal in the morning. Enjoy!

Snowed In Carrot Cake!

I love snow days. I love not having to go to class. I especially love staying in and snacking all day. I'm fortunate enough to have a super sweet boyfriend who makes me gluten-free carrot cake on a day like this. I'm not a huge fan of carrot cake but I'm sort of a believer now. As long as the cake isn't too sweet and the frosting isn't too thick, I can get down with it. Here's the easy recipe for our snowy day carrot cake:

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose gluten-free flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans (optional. I didn't use them in mine)

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (again, optional)
  

How to get down with it:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in gluten-free flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans if you're using them. Pour mixture into greased pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean (good ol' trick your momma should have tought you). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans if you're using them. Frost the cooled cake.

Gluten-Free Breakfast Bar

My mom was nice enough to buy me these ridiculously overpriced gluten-free breakfast bars yesterday. You know when you're use to drinking Pepsi and then one day you switch it up and try diet? Record skip! It kind of throws you off. That's what happened with me and these bars. I ate one and could tell something tasted off. The coating was too thick and the filling was too sweet. I wouldn't normally mind in any other case, but these bars were 7 bucks for 5 of them. Stop that! Gluten-free doesn't have to taste bad and doesn't have to be so expensive, kids. So, I'm over it and off to trying the next thing. More importantly, instead of eating these expensive fake fruit thingies, I'm going to just eat an apple. Problem solved.

Brown Rice Pasta

I just wanted to make a quick blog about the pasta alternative I've been using. It's called Tinkyada Pasta Joy Ready. It's a brown rice spiral pasta. With this pasta you want to make sure you follow the directions on the bag, which I didn't do the first time around. Wompppp Wommmp. I cooked it the first time like I would cook pasta normally. Wrong-oh. It came out extremely soggy and almost inedible. What you're supposed to do is boil water, add pasta in and boil for a minute, turn off the heat and let the pasta sit in water for 20 minutes. Just a heads up!

Cocktail!

Keeping up with the drinking theme, I thought I'd put on a diary-free, gluten-free cocktail. You may recognize this popular drink from "the dude." That's right, a White Russian. It's so easy to make and isn't as thick a normal White Russian (normally made with half and half) because of the soymilk. If you miss the consistency of a regular White Russian, try using soy creamer. Hazelnut flavored soy creamer is pretty delicious in the drink. Just a reminder, all distilled alcohols are gluten-free, but always read the labels and drink cautiously. Just combine; 3/4 ounces of vodka and Kaluah, 1 1/2 ounces of soymilk ir creamer. Stir and enjoy!