Berry Pie gluten free

The boy asked me for a berry pie. He rarely asks me for anything other than Chicken dishes. Hmmm... it is a  beautiful sunny day here, and I can't think of anything better than cooking for my kiddo. Now let's see if he will eat it. That may be the task. He is good at asking for things and then decides he is full. Or he gets afraid of it being "gluten free". So first I set out to make the crust. I used Mina's all purpose baking mix for the crust. I made two. One for the bottom and one for the top. I cut out hearts with the top shell and reserved the rest to make a tart later this week. The pie is now gone. I didn't even get a piece. So I assume it was really good. 

For the Crust:

2 cups Mina's Gluten free all purpose baking mix

2 teaspoon salt

2/3 cup vegetable shortening

6 tablespoons ice water

For the Filling:

1 12oz container blackberries

1 12oz container raspberries

1 cup sugar

1 tbsp tapioca starch

1 TBSP lemon juice

1 TBSP butter

Preheat oven at 425 degrees F.

Combine salt and flour in a mixing bowl. 

Thoroughly add shortening to salt and flour.

Add in ice water 1 tablespoon at a time, mixing until the rice or almond flour is moistened and dough almost cleans the sides of the bowl. Add 1 or 2 tablespoons of ice water as necessary.

Make two balls out of the dough. 

Roll out dough and fit in pie pan. 

For a baked shell, prick the bottom and sides with a fork, or use pie weights or beans so the shell doesn't bubble up.

Bake at 425 degrees for 10 minutes or until lightly browned.

Combine Berries, sugar, lemon juice, tapioca, and salt.  Jordan doesn't want it solid berry. He asked me to make it more mixed, so I mixed it together in my kitchenaid to break down the berries just a bit. 

Once crust is removed from the oven . Add filling mixture and dot with butter.  

Cover with top pastry crust or design.  

Bake at 425 degrees for 15 minutes then bring oven temperature down to 350 degrees and bake for 35 to 40 minutes.  

Cool for at least an hour or it will not be set up and will be runny.  Enjoy!!
Follow Us:

Quick Chicken Koftka Kashmiri Curry

Today was busy. So much so that I did not have all day to spend in the kitchen. I am trilled though because I got these wonderful quick sauces from Maya Kaimal. Taylor was happy too.

  Have you heard of her sauces? She only uses Fresh, all natural ingredients. She toasts and grinds the spices, uses fresh flavorful curry leaves, and slowly caramelizes the onions. She takes no shortcuts so that we at home can. These sauces are perfect for when you don't have the time to cook from scratch. Naturally gluten free Tikka Masala and Butter Masala are Vegetarian and the rest are Vegan. These are high end sauces that can make your life easier when you are in a time crunch.

I adapted the meatball recipe from Curry and Comfort. You can view the Original Recipe here. I am only adapting their meatball recipe, and using the Maya Kaimal Kashmiri Indian Simmer Sauce. If you have the time to make sauce from scratch, curry and comfort is the source for great Curry dishes among other things. But as I said before, I am tight for time today. This turned out amazing. I am so happy to know I have something to turn to when I am in a hurry and it will still have the gourmet quality my entire family has come to expect.

For the meatballs:

1lb our ground chicken

1/2 sweet onion sliced

10 mint leaves minced

1/2 Tbsp Garam Masala

3 cloves of minced garlic

1/2 tsp sea salt

1/4 tsp ground pepper

2 TBSP canola oil

1 Jar Kashmiri Curry Indian Simmer Sauce

 Add 1 Tbsp canola oil to a skillet. Add 1/2 sweet onion sliced and 3 cloves of minced garlic to skillet and saute until fragrant. Set aside.

For the meatballs, add your ground meat,  garam masala, salt/pepper, and mint leaves in a bowl and mix well. 

Add in cooked garlic and onion. Form into large golf ball size meatballs.

Add one more tablespoons of canola oil into your pan and brown your meatballs on each side.

 It is ok if they are not fully cooked through, because you will finish cooking them in the sauce.
Add 1 Jar  Maya Kaimal Kashmiri Indian Simmer Sauce Bring to a boil, cover and simmer for 10 minutes.

Serve over rice.

Follow Us!

Crio Brü Cocao

Yes I spelled it right. I received some Crio Brü Cocao today.

I was curious. What is it? I wondered. It says it brews just like coffee. Seeing as how I have not had my morning coffee, I ripped into the package.

Interesting. It smells like a yummy candy bar! Alright, I am going to do this. The directions say: “Crio Brü can be prepared any way that traditional coffee is prepared.  You can drink Crio Brü “black” with nothing added or you can experiment by adding your favorite creamer, sweetener and spices.”

Thankfully my husband is a french press addict. So I got busy.

add 2 tsp cocao for every 6oz boiling water. Let brew 7-10 minutes, press and then pour.

I topped mine with my homemade whipped cream, and a biscotti. YUM! Talk about scrumptious! It is a delicious chocolate drink! To my surprise I did a little more reading. This yummy treat is actually good for you! You can read all about the benefits here. They boast this product:

Boosts your immune system with antioxidants.

Increases energy naturally with theobromine not caffeine.

Curb your appetite and lose weight.

Supports your heart, digestive system, brain and bones.

Oxygenate the blood and maintain healthy blood sugar levels.

Best of all Crio Brü is a 100% gluten free, dairy free, sugar free, and fat free.

Creamy Chicken Enchiladas

We are recovering for the holiday here at the Silbaugh house. While planning for the big feast, I still am just on a mexican food craze. I think I am going to have to go on a diet after Christmas. Between all the yummy things I make for my daughter and my mind telling me that I really do need a rolled taco... glad I live here in Sunny San Diego so I can spend a few hours on my board to burn off these calories.

I decided it was time to make some Chicken Enchiladas. I combined my recipe for pollo asada and enchiladas and the flavor combo turned out to be perfect. Sorry the picture isn't so great. By the time I got done it was dark and all I wanted to do was eat. So you get what you get. =)

Here is the process:

3 Chicken Breasts

2 cups Chicken Broth

4 Tablespoons Canola Oil, divided

4 Cloves Garlic

1 tablespoon ground cumin
1 tablespoons chili powder
1 teaspoon salt
1 teaspoon freshly cracked black pepper

1 teaspoon Paprika 

1 Tomato Diced

1 whole Large Onion, Diced

2 whole Jalapeno, Seeded And Finely Diced

12 whole Corn Tortillas

1/2 cup Heavy Cream

2 Tablespoons Butter

2 Tablespoons gluten free All Purpose Flour

1 cup Sour Cream

2-1/2 cups Monterey Jack Cheese, Grated

Salt And Pepper, to taste

Cilantro, Chopped

Preheat Oven to 350 degrees

In small bowl, combine the cumin, chili powder, salt, black pepper, paprika . Sprinkle the spice mixture over the Chicken Breast so that it is evenly coated.

Add 1 TB Canola oil the tomatoes, peppers, onions and garlic to a large skillet and stir to combine. Heat skillet to medium high. Cook stirring constantly for 3 minutes. Pour veggies into large baking dish.

In the same skillet you used to cook veggies, put back on stove and turn to high. Add 1 TB Canola oil. Put the Chicken beef into the skillet and brown on both sides. Reserve the pan Juices.

This only takes about a minute per side if the pan is nice and hot. Do it one piece at a time and you may need to add more oil after it is gone. 

Once Browned add Chicken to pan with Veggies. Cover and cook for 1 hour and 30 minutes at 350.

Once Chicken is done. Shred with 2 forks and drizzle with 1 cup braising liquid, set aside another cup of braising liquid for later use. Add heavy cream to chicken mixture and stir. Cover with some aluminum foil until ready to use.

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in the leftover braising liquid. Whisk together and cook for another minute or two. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt.  Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle with chopped cilantro.

Serve with salsa.

Follow Us!