Sep 21 2013

gluten free apple crisp

Amen for apple season! Seriously, one of my favorite parts of the year. I really wish we had more orchards in Utah! Apples are so awesome, versatile, eat plan, with dip, make applesauce, apple pie, drinks, anything your mind can think up, you can add apple to it to increase the moisture and density. My all time favorite, apple crisp. Mmmm, not much better in the world than a hot bowl of fresh homemade apple crisp al a mode. The perfect blend of sweet and crisp. I am salivating already!

imageIn a large bowl, place 5-6 washed, peeled, cored and cubed or sliced apples (My favorites are Gala or Honeycrisp). Toss the apples with 3 tablespoons of lemon juice and sprinkle on with cinnamon sugar (I use Splenda and cinnamon with a 2:1 ratio), until all apples are lightly and evenly coated. Now toss the apples with 1/4 cup of brown sugar and 2 tablespoons of gluten free all purpose flour (to absorbs the extra juices), and mix well. Put this mixture into a greased 9×9 in pan.

Preheat your oven to 375*

In a glass measuring cup melt 1/4 cup coconut oil, then add 1/4 cup gluten free all purpose flour, 1/2 cup gluten free oats, and 1/2 crushed cinnamon rice chex cereal. Mix well (will be crumbly), and pour on top of the apples, pat down so there is an even layer of the crisp. Bake for 30-35minutes. Try not to inhale it all in one sitting (;

Can a smell it already?

Enjoy! (:


Sep 21 2013

gluten free spicy cheese pizza dough

We’ve all been there, waiting FOREVER for our pizza dough to rise, or praying that this next frozen gluten free pizza doesn’t have the same flavor as cardboard. But we do it, time after time again, trying every frozen brand until we have tried them all. Yet, still are left aching for a pizza that lingers in our memories, and we have engraved in our minds, of our last gluten filled pizza pie. We want a sweet fluffy dough that isn’t paper thin, or dry. We want something that won’t make us sick. We want wheat free, gluten free, yeast free, pizza that we can enjoy within the same hour our craving hits.

Wait no more, this crust will blow your mind.

imageIn a small pan bring the following ingredients to a slow boil:
1/2 cup skim or lowfat milk
1/2 cup water
1/4 cup coconut oil

Pour the liquid over 2 cups of tapioca starch, 1 tablespoon garlic powder, and 1/2 tablespoon of hot red pepper flakes, and mix at low speed.

Once mixed, crack one egg, and mix throughly.

Lastly, add 1 cup grated parmesan cheese and mix.

This recipe will make 1 large + 1 small (he baked crust is about 1cm thick, and 5in x 10in) pizza crusts, or 2 medium pizza crusts. I usually double this recipe and freeze them separated into sized out bags (works best if you fold it in parchment paper inside your bag, or it will stick to the bag when thawed.

Flatten your dough to your desired thickness, and bake on top of parchment paper (best on an air bake pizza pan), and pre bake at 425* for 10 minutes on each side. Top with your favorite flavors, mine are spicy tomato sauce, turkey pepperoni, spinach, mozzerella cheese, sprinkle of cheddar cheese + sundried tomatoes!

Enjoy! (:


Sep 9 2013

gluten free homemade chili

GF chili

Gluten Free Homemade Chili

(aka the best damn chili ever)

1 diced red pepper

1 diced green pepper

1 diced medium white onion

4 diced roma tomatos

16 ounces chardonnay

16 ounces chunky tomato sauce

8 ounces GF chicken broth

1 – 16 ounce can pinto beans

2 – 16 ounce cans kidney beans

1 – 16 ounce can black beans

4 tablespoons cornstarch

2 tablespoons dry ground mustard

4 tablespoons chili powder

1 lb ground beef (browned)

1 lb breakfast sausage (browned)

Sautee the onions and red peppers, mix the dry ingredients with the peppers, onions, and meat together. Add the chardonnay, and allow to simmer on medium heat for 30 minutes. And the remaining ingredients, and turn the heat to low, cook for 3-4 hours.

Top each bowl with a touch of shredded cheese (colby is best!), and Enjoy!

*makes ALOT great to freeze and have for many, many more meals!


Mar 20 2013

even better than PF Chang’s Lettuce Wraps.

Having began a re-evaluating my ridiculously high sugar and oil content, and my very little intake of veggies, I have began re-vamping my diet and upgrading recipes to have better ingredients for better health. I have been craving something spicy for a while and lettuce wraps seemed like the perfect fit to embody my desires of hot and spicy, wrapped in something cool and crisp. After spending some major time on pinterest, I couldn’t find the perfect recipe, and decided I had to make it myself. I played off of this recipe. As you will notice I did not add the mushrooms, as they are utterly disgusting. As well as changing up some of the spices, and speeding up the prep process.

Kate’s Lettuce Wraps:

lettuce wraps1 thawed {boneless-skinless} chicken breast

8 oz water chestnuts, drained

8 oz bamboo shoots

1/2 of a medium zucchini, skinned

1 large carrot, skinned

2 celery stalks

2 green onion stalks

2 tbsp minced garlic

2 tbsp minced ginger

2 tbsp dried red pepper flakes

1 tbsp dry mustard

1 tsp cornstarch

Mince the vegetables (use a slap chop for speedy mincing!), and place into a medium sized bowl. Add the dry ingredients, and mix well. Chop the chicken into small pieces (I tried using my slap chop, but it did not work well, I do not recommend!). Pour a little bit of chili oil into the bottom of a medium skillet on medium heat and add the chicken, when moderately sautéed, add the vegetable mix, and add the following sauce:

2 tsp cooking sherry

2 tbsp rice vinegar

1 tbsp hoisin sauce

2 tsp soy sauce

2 tsp water

Cover, and mix occasionally. I made some chicken flavor rice-a-roni, with 2 tbsp lemon juice added to the water, for the carb in this meal. While your meat/vegetable mix and rice is cooking, peel a few slices of lettuce off of a head of lettuce, rinse and dry. Sawyer wanted to inform all of you, that romaine hearts will not work for this, it must be a head of iceberg :)

For sauce, I made an entirely different sauce, comprised of the Benihana {hibachi} sauces, with chili oil:

1/2 cup soy sauce

1/4 cup water

2 teaspoons dry mustard

1/2 teaspoon garlic powder

1/4 cup chopped onion

3 tbsp garlic, minced

4 tbsp ginger root {peeled and chopped}

Juice of 1/2 lemon (2 tablespoons)

1 tbsp white vinegar

2 tbsp chili oil

Make little “bowls” with your lettuce, place a small amount of rice-a-roni at the bottom of the “bowl”, then a little larger portion of the meat and vegetable mixture, and drizzle with the sauce.

Enjoy!


Dec 2 2012

christmas crafty.

We are getting stoked for this holiday season, with it being out first holiday season with in a house of our own, it really strikes home with how much space we have to decorate! I had a few days off in a row last week, so I decided to work on some holiday projects that I had found on Pinterest! And I must say, despite the pain in my hands from tying knots, I am quite pleased in how these turned out! The garlands are just a strand of Christmas Lights, with 6 inch ribbon / fabric scraps, tied between each light. For the first strand i did about 10 pieces between each light, but it was way to dense, I would suggest 6 or less. Which I did on my second strand (and soon too be third).  Secondly, do not use ribbon that has wire in it… I am sure you can figure out why (;

And, I will leave you with this totally adorbs photo of miss Penny.