So I admit it...I am a terrible blogger. This blog and my personal blog suffer due to this issue, but I've made a recent resolution to myself to keep up with both my blogs on a regular basis, and in regards to Kitchen Philosophies, posting more of my Gluten Free adventures.
On a side note...I've always been a big proponent of organics and healthy eating, so the issue of genetically engineered food is important to me. Companies like Monsanto are destroying our food and honest companies and farmers...We need to support companies like this and keep Heirloom seeds alive..
http://gaia-health.com/articles501/000524-save-heirloom-seeds.shtml#.Ty8dalz2aTz
Sunday, February 5, 2012
Tuesday, January 3, 2012
Have yourself a Gluten Free little Christmas/New Years
Hello world! Hello 2012 and hello people who follow and read this blog!
I've been MIA for a while now I know, between moving back to Michigan and then the Holidays I have been swamped with stuff. But I am back and ready to start back on my yummy healthy gluten free blogging adventure.
To start off I want to shout out to these 2 restaurants who have an amazingly assessable and tasty GF menu...Red Robbin has a great allergy menue actually. You can figure out what to substitute with what depending on your personal allergy issues. I had the cheese burger on the GF bun and it was AWESOME!
The next place I've eaten out at is Chillies....And oh my gods was it good. They too have a pretty nice GF menu and I was able to have an actual meal not just a salad.
So there is my shout out on that. Two really great and really accommodating restaurants.
Next, lets talk holiday goodies and being Gluten Free....I was nearly devastated when I realized I would not be able to partake of my mom's anual Rum Cake. Then I found this recipe and all was well in the world. I used Pamela's baking mix for the base and for the glaze I used my mom's recipe which is, water, sugar, butter and rum.
This turned out so good my mom (who likes to taunt me by telling me how she can eat anything she wants) liked it and said next year she will make all her rum cakes GF....WIN!
She also adjusted some of our dinner favorites to be GF and they came out awesome as well. Orange glaze meat balls with gluten free panko style bread crumbs and sausage balls with Pamela's baking mix...all turned out super good...
Want the recipes? I will post them later.
And in closing I got my sample pack of Katz gluten free samples...there wasn't a thing in that box that wasn't good. They have by far the best gluten free baked goods I have found pre-made...Get yourself some! http://www.katzglutenfree.com/
There you have it guys...I am back and promis more photos and adventures.
<3 Happy 2012
I've been MIA for a while now I know, between moving back to Michigan and then the Holidays I have been swamped with stuff. But I am back and ready to start back on my yummy healthy gluten free blogging adventure.
To start off I want to shout out to these 2 restaurants who have an amazingly assessable and tasty GF menu...Red Robbin has a great allergy menue actually. You can figure out what to substitute with what depending on your personal allergy issues. I had the cheese burger on the GF bun and it was AWESOME!
The next place I've eaten out at is Chillies....And oh my gods was it good. They too have a pretty nice GF menu and I was able to have an actual meal not just a salad.
So there is my shout out on that. Two really great and really accommodating restaurants.
Next, lets talk holiday goodies and being Gluten Free....I was nearly devastated when I realized I would not be able to partake of my mom's anual Rum Cake. Then I found this recipe and all was well in the world. I used Pamela's baking mix for the base and for the glaze I used my mom's recipe which is, water, sugar, butter and rum.
This turned out so good my mom (who likes to taunt me by telling me how she can eat anything she wants) liked it and said next year she will make all her rum cakes GF....WIN!
She also adjusted some of our dinner favorites to be GF and they came out awesome as well. Orange glaze meat balls with gluten free panko style bread crumbs and sausage balls with Pamela's baking mix...all turned out super good...
Want the recipes? I will post them later.
And in closing I got my sample pack of Katz gluten free samples...there wasn't a thing in that box that wasn't good. They have by far the best gluten free baked goods I have found pre-made...Get yourself some! http://www.katzglutenfree.com/
There you have it guys...I am back and promis more photos and adventures.
<3 Happy 2012
Friday, December 2, 2011
It's hard to cook when your kitchen is full of boxes...
So I haven't blogged anything in a while...but the truth is I haven't been cooking much. It's finals time and I have been photographing projects like a mad woman, and writing papers and eating a lot of soup. On top of all of this, I am packing and preparing to move back to Michigan in 6 days, so not a lot of time for adventures in my Gluten free kitchen. So hang tight folks and I will be back to cooking for real once I am back in the cold frozen arms of Ann Arbor.
See you all soon! xoxoxox
See you all soon! xoxoxox
Thursday, November 17, 2011
Reminds me of those trips to Frankenmuth
I have been away for a while...finishing up 3 final portfolios and an installation project takes time away from blogging. I've been shooting and editing and ordering books and prints and writing papers and pondering major life changes(again).
I have also been a bit sick this week, which is frustrating since I was feeling so much better after having cut gluten out of my diet that to be hit with some energy sucking snuffly nose, migraine inducing bug was rather annoying. Hopefully I am on the mend, since this weekend and the week to follow are going to be nothing short of busy! My mum is coming to town for thanksgiving and we will be having our first gf turkey day! gf pie, gf stuffing gf everything!!! I will be sure to photograph and blog about that adventure...Promise...
I haven't been cooking much as of late, mostly just making basics or canned soups. Can I just say Amy's Soups brand is AMAZING. I have soft spot for lentil soup and theirs is delicious. As is the southwest veggie. Om nom...that about sums it up. I can't wait to try more, and most of their soups are gf...
I have adventured to the land of gf pancakes, however the box mix I got was meh at best so I will have to keep trying on that one. I am also missing me some fresh fruit right now, for some reason the stores around here do not have good looking fruits; which greatly dampers my ability to have snack foods because most actual snack foods are gluten filled or if they aren't they are expensive! So fruit is a wonderful substitute, when you can find it that is.
But enough ramble I did get the bug to play in the kitchen a few nights ago and whipped up these tasty little candied almonds. I have ALWAYS loved them, and every time my mom and I ventured up to Frankenmuth MI I absolutely had to get some, well that and fudge but we all know that Mackinac Island has the best fudge really...
Click here to view where I got the original recipe
What you need:
1 egg white
1 tea spoon or so of vanilla
1 table spoon water
1 lb almonds hint: I buy the pre-salted ones when I can so I don't have to add salt later ;)
3/4 cup sugar
ground cinnamon
a pinch of sea salt if you aren't using salted almonds.
preheat oven to 250F
in a bowl mix egg white, vanilla and water until it gets "frothy"
add almonds and coat throughly. Combine the sugar, cinnamon and salt (if needed) and add
to mixture, mix until almonds are coated all the way. Spread them evenly on a cookie sheet, you can either cover the cookie sheet with parchment paper or if you're like me and fresh out just coat the sheet with some butter.
Bake for 1 hour being sure to stir them every once and a while.
And then let the nomming immense
Sorry I don't have a good picture, I will get back on the picture taking of my food soon, I promise!
xoxoxox
I have also been a bit sick this week, which is frustrating since I was feeling so much better after having cut gluten out of my diet that to be hit with some energy sucking snuffly nose, migraine inducing bug was rather annoying. Hopefully I am on the mend, since this weekend and the week to follow are going to be nothing short of busy! My mum is coming to town for thanksgiving and we will be having our first gf turkey day! gf pie, gf stuffing gf everything!!! I will be sure to photograph and blog about that adventure...Promise...
I haven't been cooking much as of late, mostly just making basics or canned soups. Can I just say Amy's Soups brand is AMAZING. I have soft spot for lentil soup and theirs is delicious. As is the southwest veggie. Om nom...that about sums it up. I can't wait to try more, and most of their soups are gf...
I have adventured to the land of gf pancakes, however the box mix I got was meh at best so I will have to keep trying on that one. I am also missing me some fresh fruit right now, for some reason the stores around here do not have good looking fruits; which greatly dampers my ability to have snack foods because most actual snack foods are gluten filled or if they aren't they are expensive! So fruit is a wonderful substitute, when you can find it that is.
But enough ramble I did get the bug to play in the kitchen a few nights ago and whipped up these tasty little candied almonds. I have ALWAYS loved them, and every time my mom and I ventured up to Frankenmuth MI I absolutely had to get some, well that and fudge but we all know that Mackinac Island has the best fudge really...
Click here to view where I got the original recipe
What you need:
1 egg white
1 tea spoon or so of vanilla
1 table spoon water
1 lb almonds hint: I buy the pre-salted ones when I can so I don't have to add salt later ;)
3/4 cup sugar
ground cinnamon
a pinch of sea salt if you aren't using salted almonds.
preheat oven to 250F
in a bowl mix egg white, vanilla and water until it gets "frothy"
add almonds and coat throughly. Combine the sugar, cinnamon and salt (if needed) and add
to mixture, mix until almonds are coated all the way. Spread them evenly on a cookie sheet, you can either cover the cookie sheet with parchment paper or if you're like me and fresh out just coat the sheet with some butter.
Bake for 1 hour being sure to stir them every once and a while.
And then let the nomming immense
Sorry I don't have a good picture, I will get back on the picture taking of my food soon, I promise!
xoxoxox
Sunday, November 6, 2011
Don't add the mayonnaise
Last night I made this casserole that I have made before. Its really tasty, when you remember to omit the mayo that the original recipe calls for. Lord only knows why they call for mayo in it, because it does not help the flavor at all! It's way better without. Of course I was not thinking last night when following the recipe and I added the mayo(or the vegan version of mayo) So here is this tasty quick casserole minus the mayo part...
Chicken Veggie & Rice Casserole
1 cooked chicken cut up. (I usually cook up about 2 chicken breasts)
3 cups cooked rice
2 stalks of celery( if you want) cut into 1/4in pieces
2 carrots cut or shredded(up to you)
1 cup chopped onion
1/2 cup broccoli florets (if you want)
2 16oz cans french style green beans
4oz mushrooms (if you want) Can you tell you can pretty much add or subtract any veggie you want?
1 10.5oz can of cream of celery soup
(For the gluten free version I just mixed up some(like 1/2ish) organic chicken broth and a little corn starch
to thicken things a bit)
1cup(give or take) parmesan cheese(non dairy or otherwise)
1/2 a stick of butter (or vegan butter)
Preheat the oven to 375F
Cut your cooked chicken up into cubes & set aside.
Saute the onion and veggies in the butter until tender.
Once veggies are done mix them, chicken, rice, soup(or soup substitute) together
fold in green beans and add any spices you feel it needs.
place in a 13x9" pan or whatever size it will fit into and bake 30-40 min until bubbly.
I warn you this makes ALOT of food...so you might wanna cut things back if you aren't going to feed an army, or all of your friends like I usually do.
And there you go....yummy veggie filled casserole...just remember...
Don't add the mayo!
xoxox
Chicken Veggie & Rice Casserole
1 cooked chicken cut up. (I usually cook up about 2 chicken breasts)
3 cups cooked rice
2 stalks of celery( if you want) cut into 1/4in pieces
2 carrots cut or shredded(up to you)
1 cup chopped onion
1/2 cup broccoli florets (if you want)
2 16oz cans french style green beans
4oz mushrooms (if you want) Can you tell you can pretty much add or subtract any veggie you want?
1 10.5oz can of cream of celery soup
(For the gluten free version I just mixed up some(like 1/2ish) organic chicken broth and a little corn starch
to thicken things a bit)
1cup(give or take) parmesan cheese(non dairy or otherwise)
1/2 a stick of butter (or vegan butter)
Preheat the oven to 375F
Cut your cooked chicken up into cubes & set aside.
Saute the onion and veggies in the butter until tender.
Once veggies are done mix them, chicken, rice, soup(or soup substitute) together
fold in green beans and add any spices you feel it needs.
place in a 13x9" pan or whatever size it will fit into and bake 30-40 min until bubbly.
I warn you this makes ALOT of food...so you might wanna cut things back if you aren't going to feed an army, or all of your friends like I usually do.
And there you go....yummy veggie filled casserole...just remember...
Don't add the mayo!
xoxox
Thursday, November 3, 2011
I swear I had to make them for a photo assignment
I had this assignment to shoot metal, glass and liquid all in the same image and I have been feeling the urge to bake. It's that season and all. But since I can't use my normal stuff I started looking for alternate recipes. Then it hit me! Carrot cake cupcakes! I could photograph those with metal and liquid and glass in the shot...I have this awesome all purpose gluten free flour mix by Pamela's Products. So I found a recipe using it and tweaked here and there to make oh my God yummy gluten free carrot cake cupcakes...with...maple spice cream cheese frosting! I had to do it for my photo assignment really...
Now for that recipe...
Whatcha need:
A little more than 1/2 Cup of veggie oil (the original called for more oil than I wanted to add so I cut it back by like a 1/4 cup or so)
2 eggs
3/4 Cup of sugar
1 1/2 Cups grated carrots
1 tsp Vanilla
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
2 Cups of Pamela's Baking & Pancake mix
1/2 (I used way less) walnuts (optional)
Beat oil, eggs and sugar together, then mix everything else together. The batter will get thick.
Get your cup cake papers in your pans and spoon batter into them.
Heat your oven to about 350F and bake for about 20-25 min depending on how your oven handles. Just keep an eye on them!
Now for that frosting...I will admid that I used real cream cheese and butter because, I live about an hour away from a Whole Foods where I can buy vegan cream cheese and I really didn't feel like using my vegan cream cheese up...I have a recipe using non dairy and I will try it another time and let you know how it tastes...
Maple Spice Cream Cheese Frosting
8oz of cream cheese at room temp
1 stick of unsalted butter at room temp
1 Cup sugar
1/2 tsp Vanilla
1 TBS (or more) Maple Syrup
Allspice
Mix the cream cheese and butter together first until smooth
then add everything else. From here it's sort of by taste. Make sure you use real maple syrup!
Add the allspice according to how you like it and then you're all set!
Frost your cupcakes once they are cool!
 |
| Here is one of the images I am submitting for my project. |
Whatcha need:
A little more than 1/2 Cup of veggie oil (the original called for more oil than I wanted to add so I cut it back by like a 1/4 cup or so)
2 eggs
3/4 Cup of sugar
1 1/2 Cups grated carrots
1 tsp Vanilla
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
2 Cups of Pamela's Baking & Pancake mix
1/2 (I used way less) walnuts (optional)
Beat oil, eggs and sugar together, then mix everything else together. The batter will get thick.
Get your cup cake papers in your pans and spoon batter into them.
Heat your oven to about 350F and bake for about 20-25 min depending on how your oven handles. Just keep an eye on them!
Now for that frosting...I will admid that I used real cream cheese and butter because, I live about an hour away from a Whole Foods where I can buy vegan cream cheese and I really didn't feel like using my vegan cream cheese up...I have a recipe using non dairy and I will try it another time and let you know how it tastes...
Maple Spice Cream Cheese Frosting
8oz of cream cheese at room temp
1 stick of unsalted butter at room temp
1 Cup sugar
1/2 tsp Vanilla
1 TBS (or more) Maple Syrup
Allspice
Mix the cream cheese and butter together first until smooth
then add everything else. From here it's sort of by taste. Make sure you use real maple syrup!
Add the allspice according to how you like it and then you're all set!
Frost your cupcakes once they are cool!
 |
| YUM! |
Thursday, October 27, 2011
I have a freezer full of food I can't eat...
Today, this gluten free diet pissed me off. I looked in my freezer and to my horror there was NOTHING short of frozen ham lunch meat that I could eat. I mean everything right down to my meatless burgers had gluten in them! I was sad...and mad...
I also realized that perhaps the reason I had a headache today was because I ate some vegan "sausage" that also after I read the ingredients in more detail also had gluten in them. I didn't think to re-read the ingredients because I had bought them prior to going gluten free and I sort of assumed that they would not have gluten in them. Needless to say, I have felt icky and had a headache all day and didn't know why. So after much pouting about my freezer full of food I could not eat, I settled for lentil soup...
Then I made gluten free chocolate chip cookies. They are a win...I followed this recipe and it worked great!
So in conclusion; I am still mad that I have a freezer full of food I can't use...and mad that I unintentionally had gluten and feel icky for it, but I learned that gluten free cookies can be AWESOME.
Next I will be posting about my experience with gluten free bread. I tried one bagged mix and it came out pretty good. At least better tasting than the stupid pre made rice bread. *gag* that stuff was just gross.
So there you have it.
xoxox
I also realized that perhaps the reason I had a headache today was because I ate some vegan "sausage" that also after I read the ingredients in more detail also had gluten in them. I didn't think to re-read the ingredients because I had bought them prior to going gluten free and I sort of assumed that they would not have gluten in them. Needless to say, I have felt icky and had a headache all day and didn't know why. So after much pouting about my freezer full of food I could not eat, I settled for lentil soup...
Then I made gluten free chocolate chip cookies. They are a win...I followed this recipe and it worked great!
Next I will be posting about my experience with gluten free bread. I tried one bagged mix and it came out pretty good. At least better tasting than the stupid pre made rice bread. *gag* that stuff was just gross.
So there you have it.
xoxox
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