Affogato

This is a great italian dessert for those who love coffee and ice cream. I love Giada, and I got this recipe from her, but changed it up a tad.
1/3 cup cold whipping cream
4 shots of espresso (or you can use 1/2 cup boiling water with espresso powder)
1 pint ice cream (Chocolate or vanilla is traditional)
Using an electric mixer, beat the cream in a medium bowl until soft peaks form. Cover and refrigerate the whipped cream.

Either use 4 shots of espresso if you have it, OR whisk the boiling water and espresso powder in a 1 cup glass measuring cup until the powder is dissolved, or use an espresso machine to make 4 shots of espresso. Scoop 1/2 cup of the ice cream into each of 4 dessert bowls or glasses. Pour 2 tablespoons or 1 shot of hot espresso over each. Top with the whipped cream and serve immediately.

Gluten-Free Pumpkin Pie

I am buying my son a "regular" Gluten pie for Thanksgiving. He is irritated that I am making a gluten free one. He is so funny. Half the time I give him stuff he doesn't know is "gluten free" and he devours it down. If I accidentally slip that it is gluten free before he tries it, nope, he won't even take a bite. Talk about stubborn. I plan on slipping him a piece of this pie. Bet he won't notice. I can't tell. Giving credit where credit is due, I adapted this recipe from "the gluten-free girl". I get a lot of ideas from her. I adapted my own flour for most of my cooking, but I really think she got the flours spot on for this pie. You can use this pie crust recipe for any pie.

I will be posting the gluten-free pie crust as its own posting here as well, but for convenience I am putting it all here on one page for Thanksgiving.

Gluten-Free Pie Crust
1 1/4 cup almond flour
2/3 cup gluten-free oat flour
2/3 cup tapioca flour
1/2 cup teff flour
1/2 cup potato starch
1/4 cup sweet rice flour
2 teaspoons xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon kosher salt
5 tablespoons butter, cold
4 tablespoons leaf lard, cold (or lard if you can't find leaf lard. Leaf lard is healthier)
1 large egg
6 to 8 tablespoons ice-cold water

Preheat the oven to 350 degrees F.

Sift together all flours (all dry ingredients) into a large bowl. Once sifted give a good whisk to ensure it is fully mixed. Pull the butter out of the freezer and use a grater and grate it into the dry ingredients.

 Drop pea size pieces of the lard into the dry ingredients. Using a pastry cutter, or your hands, cut it all in until the flour feels like sand.
Combine the egg with 3 tablespoons of the water and whisk them together.
Now put sand textured ingredients into your food processor and slowly add the egg and water as the food processor spins. Once it is a big round ball, you are done. Until then, add one additional tablespoon of water each minute until the ball forms.

Wrap the pie dough in plastic wrap and let it rest in the refrigerator for 15 minutes.. Take it out and roll out the dough between two pieces of parchment paper. This means you won't work any extra flour into the dough. Roll it out as thin as you can. Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate. Place the pie dough in the pie plate and crimp.

Line the crust with foil, then fill with pie weights or dried beans.

 Bake about 20 minutes. Transfer to a rack to cool completely.

For the Pumpkin Filling:
1 15-ounce can pure pumpkin
3/4 cup packed dark brown sugar
3 large eggs
1 cup half-and-half
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Homemade Whipped cream, for serving

Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. I like to make the day before because it is best chilled overnight in the fridge. Serve with whipped cream.

Gluten Free Adorable Penguin and Snowman appetizers

My daughter is obsessed with Penguins. She loves them. I found this post on foodbuzz from "peas loves carrots." from over a year ago. These simple adorable appetizers are perfect for any holiday event that has kids. Maybe they will even eat their veggies? They are great table decorators too.
For the Penguins you'll need...

A can of medium California black olives
A can of large California black olives
An 8 oz pkg of cream cheese
A can of carrot coins
Toothpicks (for stabbing)

Simply slice one side of the large olive lengthwise and fill with cream cheese.

 Cut a little triangle pie shape out of a carrot coin and insert into hole of medium olive for the beak.  Then layer as shown and skewer that with a toothpick. 

For the snowmen you'll need...

Small fresh mozzarella "pearls" (available in tubs in many places)
Sliced seedless (English) cucumbers -
Whole roasted red peppers - sliced into long, thin strips
A can of medium California black olives
A can of large California black olives

Just cut as pictured below (for the top hat, you're just cutting off the very ends of the olives to make a cylinder shape) and assemble. Don't forget the toothpicks!

Here is some more pictures of them:

cute cute penguins!

Snowmen with the penguins:

Thanksgiving cocktail

I wanted to come up with a nice toast drink for Thanksgiving. I always buy Martinelli's sparkling cider for the kids, but I wanted something for us adults. I decided on a cranberry cocktail.

Start off with getting some cranberry sauce. I like the lumpy kind. Put it in the blender. Put about 1/4 cup of the puree in the bottom of a cocktail glass. I then poured chilled champagne (any will do) over the top and did a little stir. Garnish with a lime wedge which everyone can squeeze into their glass.
Cheers!

Mulled Wine

Nothing could be cozier than a toasty mug of mulled wine. Mulled wine is a traditional holiday treat. Mulled wines are wines that have been sweetened, spiced and slightly heated - offering a delightful alternative to traditional coffees, ciders and toddy’s at holiday gatherings. When I open a bottle of wine that just isn't my favorite. I save it for Mulling. Once you add all the spices it changes into something beautiful. There are a lot of different recipes out there. Here is the one I have adapted.

•One bottle of red wine
•One sliced orange, keep the peel on the slices
•1/4 cup of brandy
•8-10 cloves
•2/3 cup honey or agave or sugar
•3 cinnamon sticks
•1 tsp fresh or 2 tsp ground ginger

Add it all to a pot and keep it on low for at least an hour before serving. Serve throughout the day. Yum.

I could drink this all day. Good thing most the alcohol cooks off.

Now light the fire and enjoy.

Gluten-Free Sun-Dried Tomato Pasta with White Wine & Garlic Sauce

I spent the day working at http://www.purecountrypetboutique.com/ on my new dog clothes line that will be coming out the end of December. Finally, a day without physical therapy. I got done early and worked on my soup and trying to figure out what to make for the boys. I came up with a good blend of flavors that will go well with the high potency of the garlic soup I made.

1 lb. Gluten-Free pasta (spaghetti or linguine) Quinoa or Bionaturae are my favorite.
1 green pepper, trimmed and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 pinch crushed red chilli flakes (less if your daughter hates spice like mine does)
3/4 cup dry white wine
1lb chicken breast (for the boys, us girls just eat the pasta)
12 sun-dried tomatoes, thinly sliced
1/2 cup finely grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. During the last minute of cooking, add the green pepper. Drain the pasta and pepper into a colander.

While the pasta is cooking, heat olive oil in a large skillet set over medium heat. Add garlic and red chili flakes and cook, stirring, for 1 minute. Pour in white wine and cook at a rapid simmer for 1 to 2 minutes. Add Chicken and simmer until just cooked through, took 5 minutes for mine. Add 12 thinly sliced sun-dried tomatoes, salt, and pepper. (if you want vegetarian version, just don't add chicken).

Add the pasta and Green Pepper and toss with the shrimp and sauce. Add Parmesan cheese and parsley, and toss again. Serve immediately and top with more grated Parmesan cheese.
Here is the vegetarian version:

Here is the boys version:

Here is the table I served tonight. Garlic fish soup, Tomato cucumber basil garlic salad, Gluten-Free Sun Dried Tomato Pasta with white wine garlic sauce and a 2005 Penner-Ash Seven Springs Pinot Noir. Yum!

Gluten-Free Fish Tacos

I remember when I thought that Fish Tacos had to be disgusting. The name does not really work, but the flavors are amazing. I really want to dare people who have not had fish tacos before to try them. No, they are not like beef tacos. You won't find lettuce, cheese, sour cream on fish taco's. They are amazing. If you even like fish and chips just a little, you will love them. Combining lime, tartar sauce, cabbage and fish to a corn tortilla ... well it changes your view of fish taco's really fast.
To make mine, I use White Fish Filets (from tilapia to mahi mahi... whatever is in season) I am sorry, But I really don't like using expensive fish in my tacos. I chose tilapia. It adapts to whatever flavor you want to use and it is easy on the pocket book.
Turn my oven to high broil.
Season Fish on both sides with salt and pepper and put them on a cookie sheet or any other pan that allows them to lay flat and not on top of eachother.

Pop these under the broiler for a couple minutes on each side until cooked. You can also fry them for a crunchier/higher in fat version. I chose the light version.
While the fish is cooking, make the sauce.

Green Tartar Sauce
1/4 cup chopped baby dills (cornichons work best but they are spendy. So baby dills work too.)
1 tablespoon chopped capers
1 medium shallot coarsely chopped
2 cups mayo
1/2 tsp dijion mustard
2 TB chopped fresh dill
2 TB chopped fresh chives
2 TB chopped fresh parsley
1 tsp fresh lemon juice
1/2 tsp white pepper
1/4 cup olive oil

Put everything in the blender with the exception of the baby dills. Blend until creamy, scraping down the sides of the blender to make sure it all gets in there good. Stir in dills. Put in glass or plastic container with lid in the fridge.
 
To finish off you will need: Corn Tortillas and Shredded Cabbage, 1 lime cut in wedges.
Warm corn tortillas up and keep warm in a towel or tortilla warmer.

 Fish tacos need two corn tortillas per taco, assemble taco by adding fish, shredded cabbage and tartar sauce, squeeze the juice from one lime wedge on to the taco and ENJOY!

Note: This is the complete mild version for kids. My husband and I like to add some Siracha for spice.

Gluten-Free Gingerbread cupcakes with Cinnamon Cream Frosting

It seems like this time of year I can't get enough spice smell in my house. Moving from Oregon where you really "felt" the season, with the cold crisp air, rain, the thought of possible snow.... to Southern California, where you feel the season by adding holiday items to your house. Smell, Decor... anything. I am not complaining. I live in what I think is the most beautiful place, and I would not have it any other way. Holidays are just an adjustment and I find I seem to be cooking with a lot of holiday ingredients. I like my kids to come home to holiday music and a cozy smelling home. These cupcakes did the trick. Perfect for the holidays, or if you just have a sweet tooth. I made them Gluten free, but as always if you want you can use normal flour instead.

Gingerbread Cupcakes with Cinnamon Cream Frosting
1 1/4 cup Gluten Free all purpose flour Blend (2 parts rice flour, 1 part tapioca starch, 1 part potato starch)
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp ground salt
4T butter
1/2 cup granulated sugar
1/2 cup unsulfured molasses
1 egg
1 tsp baking soda
1/2 cup boiling water

Cinnamon Cream Cheese Frosting
1 T Cinnamon
1 8 oz package of cream cheese
1/2 stick of butter
3 cups confectioner's sugar

Preheat the oven to 350 and line a muffin tin with paper cupcake liners. In a large bowl, mix the dry ingredients together.

 Then, in the basin of your mixer, beat the 4 tablespoons of butter with the granulated sugar. Add the molasses and the egg, continuing to beat until smooth.

In a small bowl, whisk together the baking soda with 1/2 cup of boiling water. Combine into the main mixture, whisking until combined.

Divide among the cupcake holders, filling each until about 3/4 full.

Bake for about 20 minutes until firm to the touch and lightly browned. Allow the cupcakes to cool completely before you frost them.

To make the frosting, beat the cinnamon, confectioner's sugar, butter, cream cheese and butter for several minutes on high speed until the frosting has the right consistency.

When the cupcakes are cool, frost them with the frosting and garnish with a cinnamon stick, or just serve.

Make sure to keep them in the fridge until they are eaten.

Healing Soup

Cold and flu season is supposedly upon us. Randy had a cold this last week and I am determined not to get it. So far so good! My Physical Therapist gave me a sheet this week on how to help heal your injury with natural foods. So...tonight  I am serving this Carrot Ginger soup as an appetizer to help fight off all germs and help heal my torn ligaments. Turmeric is a powerful anti-inflammatory with anti -cancerous properties. Ginger reduces nausea and is also anti-inflammatory and antibacterial. Coconut milk has antivirul properties. Seeing as I am recovering from an injury the anti-inflammatory will come in handy. My injury has also made me pretty nauseated at all times. It reheats great and is sure to help fight the health battle.

ou need:
2 TB Olive Oil
1 Large Yellow Onion
1/4 tsp sea salt
1/2 tsp turmeric
1/4 tsp ground nutmeg
2 pounds carrots peeled and sliced into 1/4-inch disks
1/2 lb potatoes peeled and sliced into 1/4 inch disks
1/2lb celery sliced
2 TB fresh ginger peeled and minced
6 cups Gluten-Free Chicken or vegetable broth
1 cup coconut milk
1/2 tsp white pepper
1/2 tsp sea salt
Fresh Cilantro for garnish

Heat oil in a large pot over medium heat. Saute onion sprinkled with salt for 5 minutes, stirring occasionally until softened but not browned.  Add turmeric and nutmeg and saute for an additional minute, stirring constantly so it does not brown.

Add Carrots, Potatoes, Celery, Ginger and broth to the pot. Bring mixture to a boil. Reduce heat to simmer, cover and cook for 10 minutes or until carrots and potatoes are tender. Stir in coconut milk and white pepper.

Remove from heat and puree in batches in a blender. You must do it in batches because putting hot liquids in a blender can be dangerous.

Taste and adjust seasoning. You may add water to thin out... especially if reheating. Garnish with a little coconut milk and cilantro just before serving.

Gluten-Free Cheese Lasagne

I love love love pasta, and so does my daughter. I am so thankful for bionaturae. They make wonderful Organic Gluten-Free pasta. It is imported from Italy. You can't tell the difference between gluten noodles and the bionaturae noodles. If you are not gluten intollerant you can just use normal noodles. I prefer homemade, but there is a time and a place for boxed noodles, and that time is today. We are in the mood for comfort food, and Cheesy Lasagne takes the prize. This is an easy recpe that is fairly quick and usually most people have the ingredients on hand. We are a heavy garlic family, so if you don't like garlic, you can switch the sauce to a lighter marinara flavor. You can adapt the recipe easily for your taste. You can add mushrooms, onions etc... Here is the base recipe:

1 package lasagna noodles
4 cups ricotta cheese
1/4 cup grated Parmesan cheese
4 eggs
1 teaspoon Italian seasoning
salt and pepper to taste
1 teaspoon olive oil
4 cloves garlic, minced
1 jar Bertolli Olive oil and Garlic Marinara sauce
2 cups shredded mozzarella cheese
-Preheat oven to 350 degrees F  Bring a large pot of lightly salted water to a boil and cook your lasagne noodles according to the package directions.
-In a medium bowl, combine ricotta, Parmesan, eggs, italian seasoning, salt and pepper; mix well.
-In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in sauce
 Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
-Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all.

-Bake 45 minutes, or until cheese is bubbly and top is golden.

This really was so so so good. Yum.

Gluten-Free Piccata

I have always been a huge fan of Piccata. I used to always make it with Chicken, since giving up land meat, Tonight I am going the sea route. Piccata is tangy and tart and the flavor pairs perfectly with a mild white fish. I used Tilapia. Keep in mind you can use any white fish, OR you can also use chicken, but the cooking time is longer for Chicken. Here is what you need:

4 Fish fillets
Sea salt and freshly ground black pepper
Gluten-Free All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/3 cup white wine
1/3 cup chicken stock
1/4 cup capers, drained
1 TB garlic
1/3 cup fresh parsley, chopped

Season fish with salt and pepper. Dredge fish in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of fish and cook for 3 minutes. When fish is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of fish repeat above. Remove pan from heat and add fish to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.Add Garlic, Simmer for 5 minutes.  Add remaining 2 tablespoons butter to sauce and whisk vigorously. Add fish to sauce for 1 minute just to reheat, add parsley.

I serve mine over my Garlic Mashed Potatoes. YUM! Here was our finished plate tonight. I also served it with my Lemon Garlic Beans.