Gluten Free Lasagna

I tried a new gluten free noodle today. A lasagna noodle!

The box says oven ready. I tried them the first time without cooking and it did not work!!! They were crunchy and over all not good. This time I cooked them for about 10 minutes and then drained them.

The only complaint I have it they really stuck together, both while cooking and when I drained them. I had to run water over them and carefully pull them apart one by one. Also, they a bit shorter than a traditional lasagna noodle so I had to cut (or use the ripped pieces) to fill the pan.

But after getting the lasagna assembled it cooked beautifully and tasted wonderful. 

I used my homemade ricotta with this (of course) and it made it absolutely delicious! 

I would say the noodles were a success.  It was so good that my husband had to double check with me that I used gluten free noodles, as he said, "This tastes so normal, are you sure you used gluten free noodles?"

Homemade Marshmallows

Homemade marshmallows (or as I like to call them, a little bite if heaven)

Marshmallows are good but homemade marshmallows are great and rather easy to make.
*(printable recipe at the bottom of the page)

Ingredients:

Three 1/4 oz packets of unflavored gelatin powder

7 tbsp water

1 1/2 cup granulated Sugar

1 cup light corn Syurp
1/2 cup water

2 egg whites
2 tsp vanilla extract
1/4 cup corn starch
1/4 cup powdered sugar

Supplies: 

Small sauce pan

Medium sauce pan

Whisk

Kitchen aide mixer (your can use a hand mixer but it makes it much more labor intensive)

Step 1

In a small sauce pan mix the gelatin and water over low heat disk until fully dissolved. 

Wisk until it is a pale beige color and is slightly thickened. Remove from heat.

Step 2 

Mix the water, corn syurp and sugar in a medium sauce pan. Bring to boil and stir until fully dissolved. 

Check the temp on your sugar mixture. Use a candy thermometer to monitor the heat until it measures 265 degrees.  (I got impatient and stopped at about 240 and mine turned out fine.)

It helps to multi-task and while you are waiting for the sugar mixture reach its temperature… 

Step 3

Put your egg whites I the KitchenAid with the wisk attachment and let it go till they are stiff.

Once sugar mixture is ready and egg whites are stiff you are ready to start mixing!

Step 4

With the KitchenAid on a low speed slowly poor the gelatine into the stiffened eggwhites. 

Step 5

Then, with the KitchenAid still on a low speed slowly poor the sugar mixture in.

Step 6

Slowly increase the speed as the mixture begins to thicken. 

At first it just sloshes around but it will start to look like marshmallow fluff after a few minutes. 

Leave the mixer on and continue to beat until the sides of the bowl have cooled off.

(I left mine at a medium high speed.)

It doesn't have to be ice cold, just not hot to the touch anymore.

This is the point you can add color if you want colored marshmallows.

Step 7 

While the marshmallow mixture in cooling take the cornstarch and powdered sugar and mix them together in a bowl. Use a large jelly roll pan (or two smaller pans), lightly grease with Crisco, and coat the bottom with thick layer of the powdered mixture. 

(I like to use my metal strainer to help sprinkle a nice even coat on the pan.) 

Step 8

Scoop the marshmallow mixture onto the pan and "spread" it out as evenly as possible.

This is the most challenging step because it is super sticky. A spritz of non-stick spray on the back of a spatula will help out.

Step 9

Coat the top of the marshmallows with a thick coat of the powdered mixture and then set aside to cool. It is recommended to let it set overnight. (I was on a deadline and only let them set for 4 hours. It worked just fine for me.)

Step 10
Using a mini cookie cutter or a knife cut the marshmallows into what ever shape you'd like.

Toss them in a bag as you cut them with some of the cornstarch powdered sugar mixture and occasionally seal and shake the bag to coat the sides of the marshmallows so they don't stick together.

Now you have incredibly delicious homemade marshmallows!

Start munching on them now….

...or toss a few onto a cup of hot chocolate and enjoy! 

Homemade Marshmallows

Ingredients:

Three 1/4 oz packets of unflavored gelatin powder

7 tbsp water

1 1/2 cup granulated Sugar

1 cup light corn Syurp
1/2 cup water

2 egg whites
2 tsp vanilla extract
1/4 cup corn starch
1/4 cup powdered sugar 

1. In a small sauce pan mix the gelatin and water over low heat disk until fully dissolved. 

Wisk until it is a pale beige color and is slightly thickened. Remove from heat.

2 . Mix the water, corn syurp and sugar in a medium sauce pan. Bring to boil and stir until fully dissolved. 

Use a candy thermometer to monitor the heat until it measures 265 degrees. 

3. Put your egg whites I the KitchenAid with the wisk attachment and let it go till they are stiff.

4. With the KitchenAid on a low speed slowly poor the gelatine into the stiffened egg whites. 

Then, with the KitchenAid still on a low speed slowly poor the sugar mixture in.

6. Slowly increase the speed as the mixture begins to thicken. 

Leave the mixer on and continue to beat until the sides of the bowl have cooled off.

7 . While the marshmallow mixture in cooling take the cornstarch and powdered sugar and mix them together in a bowl. Use a large jelly roll pan, lightly grease with crisco, and coat the bottom with thick layer of the powdered mixture. 

8. Scoop the marshmallow mixture onto the pan and "spread" it out as evenly as possible.

9. Coat the top of the marshmallows with a thick coat of the powdered mixture and then set aside to cool. It is recommended to let it set overnight. 

10. Using a mini cookie cutter or a knife cut the marshmallows into the shape you'd like.

Toss them in a bag as you cut them with some of the cornstarch powdered sugar mixture and occasionally seal and shake the bag to coat the sides of the marshmallows so they don't stick together.

Recipe adapted from:

The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making

by Alana Chernila 

Q is for Quinoa

Do you love Quinoa? Have you ever given it a try. I discovered it a few years ago after going gluten free. I was looking for an alternative to rice and was pleasantly surprised at how good Quinoa is and also the variety of flavors it offers. Plus, the nutritional value makes it well worth it!

History of Quinoa: Pronounced KEEN-wah, this seed has been called the "mother grain" and "the gold of the Incas." Cultivated in the Andes for over thousands of years, it is used in much the same way as other whole grains. White, red and black are the three types of quinoa most commonly found in grocery stores today.

Nutrition: Rich in iron, magnesium and fiber, quinoa is also unusually high in protein. One cup of cooked quinoa contains approximately eight grams of protein and 5 grams of fiber per cup. Containing all nine essential amino acids needed by the body, it is considered to be a “complete” vegetarian protein. It has a pleasant, nutty taste that goes well in place of other healthy grains in recipes.

How to Cook Quinoa: Cooking Quinoa is much like cooking rice. Wash the seeds in a strainer to remove the seed’s outer coating and natural bitterness before cooking. Drain well.

Use 1 cup of dry quinoa and approximately 2 cups of water or broth. This will yield about 3 cups of cooked quinoa. Begin by heating a saucepan with a little olive oil. Add the quinoa and cook, stirring, for about 1 minute to toast the seeds, letting the water evaporate.

I love to add some chicken broth and or fresh spices like rosemary from my garden or add some other herbs for a little flavor. Add the water (or broth) and seasonings and bring to a full, rolling boil. Lower the heat to lowest setting, cover, and cook for about 15-20 minutes. Turn off cooktop, remove pot from heat and let stand five minutes. Fluff and serve!

Try this mango quinoa salad. It is phenomenal!

B is for the love of Books!

Day two of my February ABC challenge.

B is for Books and boy do I love books! Although being a Mom and having a full time job, along with all the other obligations, I don't have much time to read. However, I do try squeeze a few books in here and there. To made up for lack of down time I listen to audiobooks during my commute to and from work.  

I've read (and listened to) a few really good books this past year here are a few: 

-Gone Girl by Glynn Flynn

-House of Silk by Anthony Horowitz

-The Dressmaker by Kate Alcot

-Juilet by Ann Fortier

What are some of the good reads you've had during the past year?

Cinnamon tortilla chips (a little bit healthier and gluten free)

I am just like any other person, I love a good sweet sugary snack. Today I was craving some cinnamon tortilla chips. Thought I would take a moment to share with you how I make them just a bit healthier. 

Cinnamon sugar tortilla chips. 

You will need:

8 corn tortillas

Cooking spray

1/3 cup sugar

1tsp ground cinnamon

Also a knife, cutting board, and cookie sheet.

Before starting preheat your oven to 350 degrees.

Take a pile of corn tortillas and slice them. I prefer to cut them into 8ths. I find that to be the perfect size for me. 

Mix cinnamon and sugar together.

Spray one side of the tortilla with PAM. Coat it well but don't drench it. 

(this is where my recipe strays from many of the others. Most call for dipping the tortilla triangles in butter. Yes, that may be yummy but adds much more fat and calories.)

Sprinkle the cinnimon sugar generously on the sprayed tortilla. 

(Side note, I used to do both sides if the tortilla but I now only do one side. It still tastes just as good but it saves you on calories and sugar intake.)

I prefer to maximize my work area and I spead them out, spray them all at once, them drench in sugar. 

Place them on a cookie sheet (I line it with parchment paper to make cleanup easier).

Bake at 350 degrees for about 15 minutes. Keep an eye on them the last few minutes. Undercook them and they'll be chewy, over cook them and they will burn. 

When you pull then out they won't feel super crispy. Let them cool about 5 minutes and then you should have nice, crispy, warm cinnamon chips ready to eat. 

I've heard if people making a cream cheese dip or making dessert nachos by topping with strawberries and chocolate. However you chose to eat them, enjoy!

30 minute meal

I just got home.

It's 5pm.

"What's for dinner?" The family says.....

Ahhhh. I didn't plan ahead. 

Quickly I raid the pantry, fridge, and freezer. 

Here is what I grab….

Frozen chicken breast, rice, and Birds Eye Recipe Ready Fajita Starter.

I can make this work. For fun I are the timer for 30 minutes and see if I can pull a Rachel Ray...

Step 1

Thaw chicken quickly in the microwave. 

(Yes, I know this is not the best way to do it. I always get a semi cooked end and a frozen center but let's be a real, I didn't plan ahead,  I have a hungry family waiting, and I'll do what ever I need to do.)

Step 2.  

Two cups water and one cup of rice set to simmer for 15 minutes.

Step 3. 

Pull the (semi) thawed chicken out and chop it up into cubes.

Step 4. 

Throw some olive oil in the pan and brown the chicken. 

At this point I threw in some salt, pepper, cumin, paprika, garlic… and maybe some other random stuff to make it taste good. I prefer the wing it, add it if it sounds good, and taste as you go method. 

Step 5.

Add the frozen pepper and onion mix.

Looking at the cost of green and red peppers lately I'd say for a $1.98 this is a great bargin and not to mention super convent to have on hand.

Stir and admire the pretty colors….

…. and think of all the veggies and great nutrients that your family will be eating. 

Step 6.

 Rice should be done buy now. Toss in with the chicken mixture and stir.

Step 7.

Top it off with some shredded cheese because we know that everything tastes better with cheese!

YUMMY. 

Take that Rachel Ray. I did it myself with 15 SECONDS to spare!!!!!

A nice low fat balanced meal with protein, starches, and veggies. Serve with a bowl of pear sauce. 

(for a refresher on how to make pear sauce click here.)

Do you have a 30 minute meal? 

I'd love to feature some guests with recipes and pictures. 

Let me know if you are interested. 

Gluten Free Olliebollen (a real Dutch treat)

Oliebollen is a traditional Dutch treat and one of my personal favorites! 

You will also see it spelled 'Olie-bollen'. This is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins or apples and dusted with sugar. 

However, being gluten free I have missed out on eating this treat over the years, so I decided it was time to make a GF version.

First start by mixing up a gluten free flour base. Here is my favorite standby: 

Take 4 cups of the gluten free flour mixture.

Add 1/2 cup of sugar, 

        4 tsp baking powder, 

        1 tsp salt. 

Mix together.

Add 2 eggs

        1 1/2 cups milk

         1/4 cup canola oil.

Mix together by hand. 

The dough should be sticky and thick. (This gluten free version will feel different than regular batter.)

Chop up 2 apples (the smaller you chop them the better) and add 1cup of raisins.

Fold the apples and raisins into the batter.

Heat oil to 375 degrees in a large pan.

Drop a small spoonful into oil. Make sure the balls of dough are small. (Golf ball size) if they are too big the centers will not cook. 

When the Olliebollen are cooked, 2-3 minutes, take them out with a slotted spoon and put them on a paper towel. When they are cool enough to touch roll in a cinnamon sugar mixture. Traditional Oliebollen are dusted with powdered sugar but I love the cinnamon sugar. I think it goes so much better with the apple flavor.

Now eat and enjoy. They taste best fresh and warm. 
Try not to eat them all in one sitting! 😊