A Recipe Review: Rainbow Coleslaw

Hard to believe that today is Friday.  Seems like only a day or so ago it was Monday.  Where does the time go?  I have had an appointment of one type or another all week.  The laundry is washed but not folded, the floors have not been vacuumed and here I sit at the computer with another cup of coffee.  Shows you where my priorities are.


My temperature gauge shows the morning temperature as 62.  There is a touch of crisp in the air and it so welcomed.  I was at the grocery store yesterday and noticed the pumpkins.  The ones for carving and the sugar pumpkins for pies.  I remember the year that I canned the carving pumpkin.  What did I know back then?  The finished product was a little thin but did make some really good pumpkin bread.  My son was about 2 at the time.  He cried when he found out that I cut up "Jackie" and cooked him.  I hope this didn't cause him permanent damage or cause him to have nightmares of Murderous Mom cutting up a poor defenseless pumpkin.


A lot has changed since then.  Both kids are grown and out on there own.  There are grandchildren and I have had a successful career of not only being a wife and mother but as a counselor.  Now that I am retired I can relax and enjoy myself.  Right?


My cooking skills have also increased and I continue to improve our diet.  I read or heard somewhere that colors are important in vegetables and for maximum health benefits one should eat a variety of colored vegetables.  I have also read that cabbage has many health benefits.  Cabbage is said to contain cholesterol lowering benefits and it seems that steamed cabbage is better than raw for this.  Research indicates that a benefit from red cabbage is its anti-inflammatory benefits.  

I bought a head of red cabbage.  Now I have enjoyed red cabbage cooked and a typical slaw in this house is green cabbage with some oil and vinegar dressing.  In "1000 Gluten Free Recipes" I found a recipe for Rainbow Coleslaw.  The recipe calls for red cabbage, carrots, red bell pepper and a yellow bell pepper.  The peppers in my garden are still producing like crazy.  I had the red bell pepper and a purple bell pepper.  So in they went.  The carrot was coarsely shredded instead of being cut into matchstick pieces.  The finished product was absolutely beautiful. The flavors are not overpowered by either sugar or vinegar but a nice balance.

It was originally served with Baked Taquitos (Recipe #389955 on Food.com).  The taquitos were made with the breast meat from leftover rotisserie chicken.  The rotisserie chickens at Costco are gluten free and an excellent value. 

There was enough slaw that we have been enjoying the leftovers with lunch and then with fish last night.  That is a colorful and tasty slaw.

Another Great Recipe from 1,000 Gluten Free Recipes

Yesterday was a little hectic and I am so thankful for the crock-pot.  When I was working full time the crock-pot was my best friend.  At last count, I have 3 and if you count the slow cooker feature in my oven that makes 4.  


For any of you that follow me on a regular basis or know me personally, you know that I can not follow a recipe.  Not even my own.  Yesterday I made Creole Black-Eyes and Rice for the Crock-pot (Recipe #110375 on Food.com).  The recipe is traditionally made for New Years Day when I either have ham or a ham bone to add.  This time no such luck.  I used a couple of slices thick bacon, rendered the fat, added in the chopped onions, bell peppers and in keeping with Cajun cooking diced celery.  I allowed the vegetables to cook a little in the fat before adding the soaked peas, tomato sauce and hot water.  I have found that by bringing the water to a boil before adding to the peas it really gets the cooking started and cuts the cook time. 


The peas cooked for about 4 hours before adding in the remaining ingredients.  When the seasonings and sauces were added about a cup more of hot water was added.  The peas then cooked on low for about 2 more hours before dinner.  Here is the recipe as posted.

Creole Black-Eyes and Rice for the Crock Pot

1 (16  ounce) package dried black-eyed peas
1/2 lb lean ham, pieces or 1 meaty ham bone
3 cups water
1 medium onion, chopped
6-8 green onions, chopped
1 cup chopped fresh parsley
1 medium green bell pepper, chopped
2-3 garlic cloves, minced
1-1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon cajun seasoning
1/4 teaspoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 (8  ounce) can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 lb smoked sausage, sliced (andouille is best)
hot cooked rice
green onion, fans (to garnish) (optional)

Sort and wash peas.  Place in a large pan, cover with warm water and allow to soak overnight.  Drain the peas and place in large 4 quart crock pot.  Add ham or ham bone to peas along with 3 cups of water.

Stir in rest of ingredients except the cooked rice and green onion fans.  Turn crock pot to low and allow to cook for 6 to 8 hours.  Stir after 5 to 6 hours and check to see if additional water may be needed.  If peas are to thick, add warm water to crock pot until desired consistency.

Serve over cooked rice and garnish with green onion fans.

 

 

As I was reviewing the recipe I realized that I also left off the sliced green onions.  In my house  you have to serve green onions and cornbread with this dish.  The green onions were saved to serve on the side.  There are 2 more recipes from Food.com that are represented on that plate.  Authentic Southern Fried Okra (Recipe #378981) by 1 Fat Chef and Dilled Green Tomatoes (Recipe #43721) by Sharon123.   BTW, I have met Sharon and she is a super lady. 

 

I did try a new recipe from Carol Fenster's book 1,000 Gluten-Free Recipes.  On page 46 of the book is Corn Muffins with Chives.  Her intro stated that "These muffins taste like cornbread (with the addition of chives), but are easier to make in muffin pans."  After making the recipe I do agree. 

The muffins were made pretty much as per recipe.  I know, I know.....here I go again.  The oil was reduced to a little over 1/4 cup and initially I forgot to add the chives and realized this right after the batter was spooned into the muffin tin.  After scraping the batter back into the bowl, mixing in the chives and then spooning back into the muffin tin, the finished product produced 10 beautiful muffins.  They did release well from the muffin tins and tasted great with the peas.

 

T

 

 Pure comfort and oh so good.  The meal is pretty healthy...but don't tell my husband.  What's on tap tonight?  Another great recipe from Food.com and a red cabbage slaw from 1,000 Gluten-Free Recipes.

Fall Is In The Air

We have had a week or so reprieve from 100+ weather and I am so enjoying it.  Saturday was spent with friends.  Then on Sunday Eric and I had a relaxing day.  Finished up a little shopping and then went to the movies.  Dinner?


With the cooler weather I had a craving for pure comfort food.  Food that could be cooked in a matter of minutes and then savored.  It had been a long time since I had mac n cheese.  Mac n cheese with of all things canned green beans.  The mac and cheese was super easy thanks to King Arthur Flour.  Their Vermont Cheese Powder is excellent.  It is not certified gluten free and there could be some cross contamination.  If you are super sensitive to gluten it is  something you would want to avoid.  


For the 2 of us I made half a recipe using Tinkyada Brown Rice Pasta Spirals.  I like this brand of gluten free pasta. I have found that if I under cook it a couple of minutes that it doesn't fall apart.  I cooked 3/4 cup of pasta in salted boiling water, drained and then added in the 2 tablespoons plus about 2 teaspoons of the cheese powder, a scant tablespoon of butter and moistened it with some half and half that was leftover from making ice cream a few days ago.  


This was served the Green Beans from a Can That Don't Taste Like It! by mama's kitchen on Food.com.  I have long ago given up canned vegetables in pursuit of healthier options but ever once in a while you just have to go back in time.  As with all products read labels if you are on a restricted diet.  I found it interesting that canned corn for example could contain wheat products.  To complete the meal a fresh, red ripe tomato was topped off with some of my homemade basil pesto.  Oh, oh, yes!

After enjoying such a comforting meal what is the best way to top it off?  How about end of season fresh peaches?  Awhile back I found the perfect peach dessert recipe for 2.  The recipe is from the Mayo Clinic website.  It is so super easy and makes a delicious and healthy dessert.  The only change I made was to sprinkle the peaches with cinnamon/sugar instead of the spices listed.  I used Udi's Original Granola which is packed with all sorts of delicious nuts.

Peach and Granola Crisp

2 medium peaches

cinnamon and sugar, to taste

1/3 cup gluten free granola

2 scoops of gluten free frozen vanilla yogurt or ice cream 

Preheat oven to 350 degrees.  Spray two 1-cup ramekins with non-stick cooking spray.  Divide the peaches between the ramekins, sprinkle with cinnamon-sugar as desired and top with granola.

Place in preheated oven for 30 minutes.  Remove and allow to cool for 5 to 10 minutes.  Top each with a generous scoop of frozen yogurt or ice cream.  

I am still on my comfort food kick and tonight we will be enjoying Creole Black-Eyed Peas with rice and sausage.  I plan on making another recipe from 1,000 Gluten-Free Recipes.  I'll let you know how it goes.   Until then have a great day!

 

Now This Is Progress

In October of 2010 I confessed my gluten free baking sins.  Since then I have done a lot of research and have definitely made some significant progress.  The other night we were invited to friends for dinner.  They have tried to accommodate my gluten free diet.  They have been very good at making gluten free desserts, making sure that salad dressing among other things were gluten free.  My friend has even ventured into making gluten free biscuits and if memory serves me correct gluten free cornbread but don't quote me on that one.


Well I once again generously offered to make bread and/or dessert.  Dessert was covered so I was asked if I could make bread.  For those who have followed my rantings since October you might remember the disaster with the bread machine recipe or the pizza crust.  Well using one of my favorite cookbooks, 1000 Gluten Free Recipes by Carol Fenster, I found on page 108 a recipe for Dinner Yeast Rolls.  Very good recipe!  Here is an example of the finished product.

On my journey I have found that I can convert some recipes.  I have always been a sugar addict and have really enjoyed donuts  There was a time that donuts or cinnamon rolls were a typical Saturday breakfast item.  Even before going gluten free I discovered that this probably wasn't the most healthy thing I could do.  I have since adjusted my donut addiction and eat them only rarely.  It is nice to know that thanks to King Arthur Flour that this is possible.  


Some time ago I successfully made Maple Glazed Donuts.  Since then I created a Baked Double Chocolate Donut and most recently made King Arthur's Cider Baked Donuts.  

I would say this is progress.  

Monday was bread baking day and I made some yeast bread that literally blew the top off.  The dough rose so high that I had to deflate it a little before putting in the oven to bake.  I was sure that it was going to crash and burn but it didn't   I really think that baking the bread to the correct temperature is the key to success.  Once again I adjusted a King Arthur recipe.  I love the texture and the pliability of the bread.

• 2 3/4 cups Brown Rice Flour Blend*
• 1/4 cup milled flax
• 1/4 cup Expandex Modified Tapioca Starch
• 2 tablespoons sugar
• 2 teaspoons instant yeast
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons xanthan gum
• 1/4 cup Baker's Special Dry Milk Powder
• 3/4 warm water
• 2 tablespoons coconut oil
• 3 large eggs, room temperature

1) In a medium bowl mix together the flour, milled flax, sugar, yeast, baking powder, salt, xanthan gum and Baker's Special Dry Milk Powder.  Whisk together to combine. in a bowl.

2) In the large bowl to a stand mixer add the warm water, oil and eggs.  Beat well on medium low speed.  

3) Gradually add in dry ingredients a cup at a time, beating well and scraping the bottom and sides of the bowl after each addition.

4) Once all the dry ingredients have been incorporated, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter.

5) Cover the bowl, and let the batter rise for 1 hour.

6) Gently deflate the batter with a rubber spatula and gently scraping the batter from the sides and bottom of the bowl.  With the whisk attachment or the stand mixer once again beat the batter for about 1 minute

7) Grease an 8 1/2" by 4 1/2" loaf pan, or 9" x 4" x 4" loaf pan.  Pour the dough into the prepared pan, smoothing top with a wet spatula.  Cover and allow the dough to rest in a warm place for 45 to 60 minutes or until it barely reaches the rim of the 8 1/2 x 4 1/2" pan or until the 9" x 4" pan is about 3/4 full.   

8)  Check the dough at about 30 minutes.  If it is rising well, begin preheating the oven to 350°F.

9) Place dough in oven and bake for 40 to 45 minutes, until golden brown. If the bread is browning to fast, tent with foil the last 10 to 15 minutes of baking, to prevent over-browning.   Bake the bread until an instant-read thermometer inserted into the center of the  loaf  registers about 205°F.

10) Remove the bread from the oven, allow to rest in pan for about 5 minutes, turn it out of the pan, and cool on a rack.

Yield: 1 loaf.

  

I would strongly encourage checking the bread on the second rise at 30 minutes.  The bread was baked in my gluten free bread pan which again comes from King Arthur's website and the Brown Rice Blend is also posted there.  In addition, I would recommend using their Brown Rice Flour as it is less gritty than some on the market.  Can you guess that I am a King Arthur fan.  :) 

Today for lunch I enjoyed a tuna melt on the bread.