Saute the onions, carrots, celery in a dutch oven with olive oil.
Add the prosciutto and continue to saute ... if you want to make it Vegan leave it out.
I love the flavor of the creamy chocolate chips and the tartness of the cherries! The sweetness of the cookie has a nice balance of the dark brown sugar's caramel like flavor to balance out the cherries and chocolate. The honey is the perfect compliment to the oats ... speaking of which ... these are the most beautiful big oats that I have ever seen! The oats make the cookie's hearty crunch so satisfying that you will be very happy with just one or two cookies. I decided to add the flaxseed meal to add to the wholesome goodness of the combination of ingredients - antioxidants from the chocolate,
potassium and melatonin from the dried cherries, omegas from the flaxseed meal, fiber from the flaxseed meal and oats.
So no guilt from these cookies!
makes approximately 2 dozen small cookies.
2 cups Bob's Red Mill Gluten Free Rolled Oats
1/2 cup flaxseed meal
1 cup white rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp sea salt
2 large eggs
3/4 cup butter or non-dairy Earth Balance butter - room temperature
3/4 cup dark brown sugar
1/4 cup honey
1 Tbl Gluten Free Vanilla
1 cup Enjoy Life chocolate chips - (Gluten Free, non-dairy, non-soy, nut free)
3/4 cup chopped dried cherries
Mix the wet ingredients - eggs, butter or non-dairy butter, dark brown sugar, honey, vanilla in a standing mixer.
In a separate bowl, mix all of the dry ingredients with a fork or whisk to break up any clumps. Incororate the dry ingredients into the wet ingredients in the standing mixer.
Add the chopped dried cherries and chocolate chips.
Put the dough into a container with a lid and into the refrigerator for 30 minutes, overnight is better if you can wait. Chilling the dough will help meld the flavors of the ingredients.
Bake at 350 for 13 - 15 minutes on a baking sheet lined with parchment paper. I used a #70 spring scoop to make a two bite cookie.
This is the perfect cookie with your favorite hot beverage - coffee, tea or milk, even non-dairy in front of the fire sharing good times with family and friends.
King Arthur's new Gluten Free All Purpose Flour and mixes. Another favorite that you can find is Chuckanut Bay Gluten Free Cheesecake in the freezer section and sometimes the deli or to-go areas of the markets. The cheesecakes come in a variety of flavors, I have only found the New York Style, in either single serve or larger for a family or party. If I could make a request to the stores ... please add the other flavors because they are awesome!
Additional stores in my area that have made a big difference are Central Market, Town & Country Markets, Whole Foods Markets and even Safeway is expanding its shelf and freezer spaces to accommodate all the new Gluten Free products flooding the market .. it's about time! Even the ethnic food companies are adding Gluten Free products as well as saying it on the labels, such as Thai Kitchen and Indian Kitchen. You can find these and Boar's Head meats in places such as Fred Meyer or Kroger Co. I think the biggest surprise has been Costco, which now offers an amazing selection of Gluten Free Columbus Meats in large 2 lb packages great for sandwiches or the salame and other Italian delicacies for anytime celebrations. Costco also offers large bags of Flaxseed meal which is great to add to most baked goods, use as an egg replacer and in smoothies. They also carry another favorite of mine, Lundberg Brown Rice in the large bags which is really great. I put it in a large container at home and make it at least once a week with vegetables for meatless Mondays.
What are some of your biggest surprises at your favorite grocery stores?
Please share your comments about some great finds in your area.
Finally ... our voices are being heard and we have more great foods to choose from at our grocery stores! I think all of the grocery stores should follow the example of PCC Natural Markets and take the time to become certified by GIG so that their employees will be trained too!
Bravo to PCC Natural Markets and GIG!
Update - Jan. 27, 2011 - Finally found this article in Supermarket News - on Jan. 17, 2011 about PCC Natural Markets. Giving Up Gluten by Julie Gallagher
|Fresh Green Organic Salad with Cherries, Almonds and Vinaigrette|
So my days and weeks look something like this ...
Eat right - veggies, fruit, protein, healthy no gluten grains
While grocery shopping do not buy products with gluten - must read labels, which takes time and not be tempted by all the junk that is out there.
Exercise - walking at least 30 minutes a day and yoga are my favorites I just do what I can to move my body and relieve stress.
I take supplements because I am always lacking in a half a dozen or so vitamins ... never thrilled about this but I know I need them and they help. I use mostly powders and drink them down very quickly so I don't taste them.
Meditate or take some time out just to observe in a quiet space or with some favorite music.
Stay hydrated by drinking lots of water, coconut water and tea. I try to drink at least a green tea and a black tea each day - herbal tea at night.
Create some tasty, healthy treats to bake and share with family and friends. Cook and plan meals that are easy, nourishing and that change with the seasons. Take pictures before anyone eats and Blog it all!
Get my sleep which is not easy because my body hurts and does not like to stay still in one place for too long. I am good if I can get 4 hours, better if I can get 6 ... simply delirious if I get 8!
Now that I think about it, I am doing a good job!
Yeah ... who needs resolutions?
So I will give you some additional thoughts about what I am doing to help me manage. My toolbox is for the those times when the motivation is at its lowest and the rainy days are never ending. I actually have a few baskets with some things to make me feel good. Some naturally scented lotions to massage my hands and feet, some favorite music, a yoga strap to help me stretch my shoulders and legs. A balance ball to sit on or to stretch or just bounce on! Bean bags to heat and alleviate my various painful areas on my body. Naturally scented bath salts and arnica gel to get me through the cold winters. I like to use lavender, rosemary and eucalyptus by themselves or in combinations. I also love bergamot, sandalwood and most all of the floral scents.
One of my favorite things to do is to put on some comfy clothes, wrap up in a blanket and kick back to read. I like to read about different foods to learn about cultures and traditions around the world. I also like to read just about anything having to do with health.
One new one comes to mind ...
"Your Best Body Now" by Tosca Reno
The book is nicely organized into sections to help you jump start your body with diet, fitness, health, beauty, inspirations. The book is written for anyone at any age to look and feel good by "eating clean". Tosca gives you a list to help you shop (slight modifications needed to replace some Gluten Free grains for Gluten grains like whole wheat and spelt) and make over your kitchen cabinets. She also talks about creating some new healthy habits like carrying a cooler in your car when you are out so that you are not tempted to eat fast food that is unhealthy. You know me ... that is my favorite habit and I really enjoy finding little containers and new treats to put in like pumpkin seeds, almond milk, fruit and veggies.
The book is a great guide to get you started, keep you motivated and get results to manage your health. There are even sections that help guide you through the various road blocks that will arise unexpectedly. It is like having a friend to tell you exactly what to do, when and how. I really like the detailed information about why supplements are so important for you and what vitamins do to help us stay healthy. I have a hard time taking my supplements. I can't stand the big horse pills or the yucky powders but this book reminds me why I really need to take them. We Celiacs know how important that is ... right? Oh, the staying pretty part is an added incentive too!
Tosca also encourages you to journal so that you can create goals and see the progress that you make with your mind, body and soul. "Your Best Body Now" is a New York Times best seller and is a great book to keep with you at all times - in your Nook, iPhone, iPad, iBooks, Kindle or softback.
Cheers ... to beautiful, good health!
Let's star the New Year off with some great flavors and a hearty breakfast!
I am not off my obsession with Sweet Potato flour just yet ...
In my house we definitely draw a line "the Waffles" vs "the Pancakes". Mac, my dog, and I are on "the Waffle team" ...
luckily we win most of the time because I am making them!
I know why I love these waffles so much, the sweet potato flour flavor is just perfectly complimented with the cinnamon, clove and ginger. When the butter and maple syrup sneak into the nooks made from the waffle iron, you get all of the flavors in an amazing bite! Mmm ... add the bacon, some fresh grated ginger on top and ... score!
The sweet potato flour is so good for you, so it must be OK to have the butter and bacon if you so desire! Just sayin' ...
2 parts - the mix then the recipes ... just slight differences on the recipes with the eggs and oil
I use Carol Fenster's Flour Blend to start off with - make a container of this and label it so that you have it on hand at all times!
1 1/2 cups Sorghum Flour
1 1/2 cups Potato Starch or Corn Starch (I use Potato Starch)
1 cup of Tapioca Flour
Sweet Potato Waffles and Pancakes Mix (SPWPM)
Make this mix up in a large container so it will be ready anytime you have that special craving for your favorite waffles or pancakes.
1 cup Zocalo Sweet Potato Flour
2 cups corn starch
2 cups of Carol's Fenster's Flour Blend
1/2 cup light brown sugar
6 tsp baking powder
1 1/2 tsp sea salt
2 tsp baking soda
1 tsp xanthan gum
1 Tbl cinnamon
1 tsp clove
1 tsp ground ginger
Mix well and store the SPWPM in a dark space for up to 2 months. Be sure to put a lable on the container so you know what it is, trust me on this one! Always mix well before using. I actually shake my container making sure the lid is on tight!
I spent quite a bit of time at the gourmet store in the front and the back learning all sorts of things about food from all over the world. I knew just about everything you could about candies from Germany to Chocolate Truffles and cordials. I learned about cheeses, spices, crackers and spreads, even how to put together catering trays. I think that is how my passion was sparked for cooking and entertaining at home. I learned so much about the gourmet food industry because of the many years that my mom dedicated herself to working there to support us. I had the best lunches when we would go on a field trip - box lunches with little containers of goodies - no brown baggin' it for this gal!
The holidays were always a fun time to cook and bake. One of my absolute favorite recipes from Jimmy is his Rum Cake! When I finally got the recipe from him, I think he gave it to me as a graduation gift, I memorized it because I used to make it all the time! Once you take a bite you will be hooked and it will become a tradition in your home as well!
This cake was not originally Gluten Free but I have made some very easy conversions or changes to make it Gluten Free and just as good if not better! The most important thing to remember about this cake if you have patience to let it sit and absorb it will be ... Perfecto!
It just so happens that mom's birthday is on New Year's Eve ...
Happy Birthday Mom!
This is so easy - 2 parts to making it - cake and glaze - you will need a bundt pan!
|This is the bottom of the cake in a bundt pan hot out of the oven!|
Gluten Free Chocolate Cake Mix - I use Pamela's Products - this makes it fast and easy!
2 Large eggs
1/2 cup of grapeseed oil
1 cup of coconut milk or milk
Dr. Oetker Organic Chocolate Pudding mix 4.5oz box / 4 serving size - Jell-O Brand is Gluten Free also
1 cup chopped walnuts, almonds or pecans - Make a mix of all or one of what you like.
1 cup sweetened shredded coconut
1/2 cup of Bacardi Dark Rum
Grease the bundt cake pan with Oil or Butter or Earth Balance non dairy butter.
Dust it with cocoa powder.
Preheat the oven to 350 degrees.
In a small bowl mix together the nuts and coconut. Put 1/2 of the bowl of the chopped nuts and coconut on the bottom of the bundt cake pan. This will make the top of the cake look nice.
Mix the cake mix, pudding mix and ingredients with a hand mixer.
Pour it into the bundt cake pan.
Add the rest of the nut and coconut mix to the top. Put the filled bundt pan into the oven to bake.
Bake at 350 degrees for 40-50 minutes. Use a cake stick to test when it comes out clean, it is done.
Take the cake out of the oven when done and let cool in pan for 1 hour.
Jimmy left his cake in the bundt cake pan and poked the holes and poured the glaze on. He would let it sit for hours absorbing the glaze. He used to cool the bundt cake by poking a glass coke bottle through the middle of the pan to let it cool all around. I think it was just to taunt us because it would just hang there ... tempting us ... Isn't it funny the things you remember?! I would ask every 15 minutes ... is it ready? Is it ready? When it finally was ... Oh my! I love this cake!
Use a wooden skewer to poke holes in the cake, about a dozen holes or so.
Now the fun part making the glaze …
1/2 cup of butter or Earth Balance non dairy
1/4 cup water
1 cup dark brown sugar
1/2 cup Bacardi Dark Rum
Melt butter or Earth Balance in a pan on the stove at medium-high heat, stir in water, dark brown sugar. Continue to stir until all is melted or dissolved and begins to boil about, 5 minutes. Remove the pan from the heat and slowly add the 1/2 cup of Bacardi Dark Rum. This will cause a bit of steam, so please use caution and be careful. Cool just slightly about 2 minutes. Pour about a quarter of the glaze on the cake. Wait 5 -10 minutes.
Use a baking sheet to turn the bundt cake over on, to release the cake from the pan. Poke more holes and add more glaze to the top. Patiently wait for at least 4 hours before serving, over night would be best. Store the cake in a container with a lid.
The longer you wait the more heavenly the flavor and the cake will be the absolute moistest you have ever had!
Happy New Year! Feliz Año Nuevo!
... So looking forward to 2011!
|Look Charles! They are little chocolate mushrooms!|