It seemed wrong. Light, flaky, buttery crust stuffed with bright and juicy peaches. I was eating pie. And it wasn't wrong...it was so, so right.
It worked even better than I had hoped. The rest of my empanada dough made perfect little peach pie pockets. I used a traditional peach pie filling (peaches, cinnamon, nutmeg, sugar, lemon juice and a tablespoon or so of the Gluten Free Pantry French bread mix). I brushed each pie with beaten egg yolk and sprinkled it with cinnamon and sugar.
Baked to golden brown with a healthy scoop of vanilla ice cream...I'm still thinking about it.
Tuesday, July 5, 2011
Sunday, July 3, 2011
Hello, old friend.
So I decided to make gluten-free empanadas...three hours later, I was enjoying a gf version of an old friend from my wheat-eating past.
Yes, it took more time than I had anticipated, but it was well worth it. Inspired by a recipe I saw on the Pamela's Products web site, www.pamelasproducts.com/recipe/CajunSpicedEmpanadas/317.aspx, I decided to take the plunge. Not so surprisingly, I couldn't find Pamela's bread mix at the WalMart 20 miles away from my parents' home here in rural Illinois. Instead, I used the Gluten Free Pantry french bread and pizza mix and it still turned out pretty tasty. I'm anxious to try it with Pamela's and see how the two mixes differ. The filling is delicious on its own--I think I'll wrap that up in some corn tortillas for dinner tonight. Oh, and the chipotle sour cream sauce that goes with this recipe is delectable.
You wheat-eaters would enjoy this with a traditional pie crust. (I say that like I'm calling you a name. I kind of am. To tell the truth, I still hold some animosity toward those who get to eat normally. It's nothing personal.)
The even more exciting news is that I'm planning to stuff the rest of the dough with peach pie filling. It has been over three years since I've had pie--by far my favorite dessert. I try to eat a pretty healthy diet, so I didn't allow myself to have pie very often before my diagnosis. But now that I can't have pie, I want it more than ever! I'll let you know how that experiment turns out.
For tonight, though, just a regular Betty Crocker gf chocolate cake will ease the pain of watching everyone eat my niece's birthday cake. A little frosting and some m&m's won't hurt either.
Yes, it took more time than I had anticipated, but it was well worth it. Inspired by a recipe I saw on the Pamela's Products web site, www.pamelasproducts.com/recipe/CajunSpicedEmpanadas/317.aspx, I decided to take the plunge. Not so surprisingly, I couldn't find Pamela's bread mix at the WalMart 20 miles away from my parents' home here in rural Illinois. Instead, I used the Gluten Free Pantry french bread and pizza mix and it still turned out pretty tasty. I'm anxious to try it with Pamela's and see how the two mixes differ. The filling is delicious on its own--I think I'll wrap that up in some corn tortillas for dinner tonight. Oh, and the chipotle sour cream sauce that goes with this recipe is delectable.
You wheat-eaters would enjoy this with a traditional pie crust. (I say that like I'm calling you a name. I kind of am. To tell the truth, I still hold some animosity toward those who get to eat normally. It's nothing personal.)
The even more exciting news is that I'm planning to stuff the rest of the dough with peach pie filling. It has been over three years since I've had pie--by far my favorite dessert. I try to eat a pretty healthy diet, so I didn't allow myself to have pie very often before my diagnosis. But now that I can't have pie, I want it more than ever! I'll let you know how that experiment turns out.
For tonight, though, just a regular Betty Crocker gf chocolate cake will ease the pain of watching everyone eat my niece's birthday cake. A little frosting and some m&m's won't hurt either.
Tuesday, June 28, 2011
I don't do hungry well.
Traveling with Celiac is always a challenge. We're at my parents this week and though my mom is very mindful of how we need to eat, it's always hard to be away from my own kitchen. I brought a loaf of Ener-G bread, some cereal and Nutella, of course. But in my fervor to pack the Nutella, I forgot a couple things. We're in a small town but thankfully even small-ish stores carry some good replacements these days.
I remember one time I went out of town and was completely unprepared. I didn't bring any gf snacks and found myself hungry a lot of the time. I was staying with a friend and literally ate fruit the entire weekend because I felt like a weirdo asking to go to the store to buy myself some food! I've never let that happen again. I am not someone who handles hungry well.
It turns out that this blog is rewarding in a way I didn't anticipate. My mom reads the blog and when we arrived she said, "I tried to buy Nutella and Berry Kix and they were completely sold out!" I told her it was because everyone here is reading the blog. So next time you're going out of town, drop some hints about your favorite snacks. Thanks, Mom!
I remember one time I went out of town and was completely unprepared. I didn't bring any gf snacks and found myself hungry a lot of the time. I was staying with a friend and literally ate fruit the entire weekend because I felt like a weirdo asking to go to the store to buy myself some food! I've never let that happen again. I am not someone who handles hungry well.
It turns out that this blog is rewarding in a way I didn't anticipate. My mom reads the blog and when we arrived she said, "I tried to buy Nutella and Berry Kix and they were completely sold out!" I told her it was because everyone here is reading the blog. So next time you're going out of town, drop some hints about your favorite snacks. Thanks, Mom!
Friday, June 24, 2011
Taco Night!
Two fun treats today: I made a pina colada inspired smoothie--coconut milk, pineapple and ice. In the fridge I had some leftover coconut milk from my coconut bread pudding. It had thickened in the cold. I could have eaten it by the spoonful--delicious, thick, creamy, velvety coconut pudding. So I used several tablespoons of the coconut milk (you could also use the light version), a small can of pineapple tidbits and their juice and a handful of ice cubes. Blend it up for smooth, delicious, tropical, gluten free joy. The kids loved it. It would also be wonderful with bananas and oranges.
The other thing I've always thought of as a treat is taco night! We had tacos for dinner--a great gluten-free go-to.
I like to make my own taco seasoning just to make sure I'm not getting any of those starches they put in seasoning packets. First, I heat about a tablespoon of canola oil in a pan over medium high heat. I add one pound of ground turkey breast and get it browning, breaking it up with a spatula. Then I add about a tablespoon of chili powder, a tablespoon of Montreal Steak seasoning (comes in low sodium version now), 1/2 tablespoon of ground cumin, and a sprinkle of ground coriander. When all of the seasonings are incorporated and the turkey is cooked, I add about 1/3 cup of water and turn it down to medium low. Once the water has mostly cooked off, I stir in a couple shakes of hot sauce (Frank's Red Hot Original) to give it a kick.
It's easy to find gf corn tortillas, both soft and hard. I like Mission soft corn tortillas and Ortega and Old El Paso both have hard taco shells which do not contain gluten ingredients. Be sure to read the labels. Toppers: cheese, tomatoes, avocado, lettuce, taco sauce (Ortega), sour cream (Daisy Lite).
I like to make enough of the meat mixture that I can use it in taco salads during the week. I add chips (My new fave is On the Border), canned beans, and other taco toppers and dress it with a mix of sour cream and salsa (On the Border Hot). I also sprinkle a few corn chips (Clancy's brand from ALDI) on the top for some crunch. It's so filling and pretty low in calories.
Wash it all down with the aforementioned pina colada smoothie! Perfection!
The other thing I've always thought of as a treat is taco night! We had tacos for dinner--a great gluten-free go-to.
I like to make my own taco seasoning just to make sure I'm not getting any of those starches they put in seasoning packets. First, I heat about a tablespoon of canola oil in a pan over medium high heat. I add one pound of ground turkey breast and get it browning, breaking it up with a spatula. Then I add about a tablespoon of chili powder, a tablespoon of Montreal Steak seasoning (comes in low sodium version now), 1/2 tablespoon of ground cumin, and a sprinkle of ground coriander. When all of the seasonings are incorporated and the turkey is cooked, I add about 1/3 cup of water and turn it down to medium low. Once the water has mostly cooked off, I stir in a couple shakes of hot sauce (Frank's Red Hot Original) to give it a kick.
It's easy to find gf corn tortillas, both soft and hard. I like Mission soft corn tortillas and Ortega and Old El Paso both have hard taco shells which do not contain gluten ingredients. Be sure to read the labels. Toppers: cheese, tomatoes, avocado, lettuce, taco sauce (Ortega), sour cream (Daisy Lite).
I like to make enough of the meat mixture that I can use it in taco salads during the week. I add chips (My new fave is On the Border), canned beans, and other taco toppers and dress it with a mix of sour cream and salsa (On the Border Hot). I also sprinkle a few corn chips (Clancy's brand from ALDI) on the top for some crunch. It's so filling and pretty low in calories.
Wash it all down with the aforementioned pina colada smoothie! Perfection!
Thursday, June 23, 2011
The Rebellion
I'm feeling rebellious. For dinner so far tonight I've had two plain pancakes, 5 Ener-G flax chips with red pepper hummus (ALDI) and a glass of orange juice--none of which were consumed while sitting down. And I'm not finished. I will eat as many carbs as I please (gluten-free, of course) this evening and I'm not going to look back.
The container of Nutella (my new favorite food which is basically hazelnuts, oil, cocoa and milk mixed together) says, "An example of a tasty yet balanced breakfast is a glass of skim milk, orange juice and Nutella on whole wheat bread." I call it dessert. But if they want to call it breakfast, I'm all for it. I'll just swap out the whole wheat bread and call it good. I can't wait to get up in the morning!
I suppose my rebellion should end when I wake up in the morning, but the lure of Nutella spread on...something gluten free may prove too powerful.
And I'm not working out tonight. So there.
The container of Nutella (my new favorite food which is basically hazelnuts, oil, cocoa and milk mixed together) says, "An example of a tasty yet balanced breakfast is a glass of skim milk, orange juice and Nutella on whole wheat bread." I call it dessert. But if they want to call it breakfast, I'm all for it. I'll just swap out the whole wheat bread and call it good. I can't wait to get up in the morning!
I suppose my rebellion should end when I wake up in the morning, but the lure of Nutella spread on...something gluten free may prove too powerful.
And I'm not working out tonight. So there.
Wednesday, June 22, 2011
Salty Meat
Is there anything better than salty meat? I don't think so. Enjoying my leftover chipotle burger as I type this...
Tuesday, June 21, 2011
Double Duty Chipotle
We don't usually have burgers twice in one week, not that I'm against it. However, when I saw that ground chuck was $2.99 a pound at The Fresh Market, how could I resist the lure of having my beef wrapped up in brown paper? I've been doing P90X for four weeks now--I deserve a little red meat.
So then it came to what to make with said beef. I had some leftover chipotle in adobo from the cashew chicken I made last week http://www.glutenfreecauseihavetobe.blogspot.com/2011/06/rachael-rays-park-city-cashew-chicken.html so I googled "chipotle burgers" and out came Rachael Ray once again (Queen of Burgers). She did not disappoint. I just finished mine and could have had another--I held back so I can have one tomorrow!
Chipotle Burger
(derived from Rachael Ray's "Texas Hold-Ums Mini Chipotle Beef Burgers")
1 pound ground chuck or ground sirloin
1 tablespoon Worcestershire sauce (Lea & Perrins)
1 tablespoon Montreal Steak Seasoning
1/2 small onion, grated
1 chipotle in adobo + 1 tablespoon of the adobo sauce
Drizzle of olive oil
Slices of cheddar cheese, tomato, onion, lettuce (whatever you like on a burger!)
1. Mix all ingredients together.
2. Drizzle meat mixture with olive oil and form into four patties.
2. Grill on outdoor grill or grill pan.
I had mine on two toasted slices of Ener-G Light Tapioca bread. I didn't miss the bun! After my husband tasted it, he said, "Wow, beef!" He loved it, too.
So then it came to what to make with said beef. I had some leftover chipotle in adobo from the cashew chicken I made last week http://www.glutenfreecauseihavetobe.blogspot.com/2011/06/rachael-rays-park-city-cashew-chicken.html so I googled "chipotle burgers" and out came Rachael Ray once again (Queen of Burgers). She did not disappoint. I just finished mine and could have had another--I held back so I can have one tomorrow!
Chipotle Burger
(derived from Rachael Ray's "Texas Hold-Ums Mini Chipotle Beef Burgers")
1 pound ground chuck or ground sirloin
1 tablespoon Worcestershire sauce (Lea & Perrins)
1 tablespoon Montreal Steak Seasoning
1/2 small onion, grated
1 chipotle in adobo + 1 tablespoon of the adobo sauce
Drizzle of olive oil
Slices of cheddar cheese, tomato, onion, lettuce (whatever you like on a burger!)
1. Mix all ingredients together.
2. Drizzle meat mixture with olive oil and form into four patties.
2. Grill on outdoor grill or grill pan.
I had mine on two toasted slices of Ener-G Light Tapioca bread. I didn't miss the bun! After my husband tasted it, he said, "Wow, beef!" He loved it, too.
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