The past few weeks my son has been picky with his eating. Things he used to love, he no longer wants to touch. Other times, he asks for something to eat and then pushes it away when he actually gets it.
Tonight, despite the delicious meal I had prepared for him, he refused to eat. Fed up with watching him push away the plate of food but determined that he would eat something nutritious for dinner, I cut up some steamed green beans and set them down in front of him. Surprisingly, he ate them all. And then asked for more.
Two plates later, he was (literally) full of beans. Hee.
I was happy, he was happy, and I was thanking my lucky stars that vegetables are gluten free.
Tuesday, January 10, 2012
Monday, January 9, 2012
Recipe: Gluten Free Meat Lasagna
I make this easy lasagna quite regularly at my house. Aside from the time it needs to bake, the preparation is quite quick and simple, even when I make my own sauce from scratch. Also, if you don't have the dairy restrictions that we have at our house, feel free to use a stronger cheese, like Asiago, and add Parmesan cheese to each layer. No one will know this is gluten free!
Ingredients
1 package oven ready rice lasagna noodles (I use Rizopia Oven Ready Brown Rice Noodles)
2 jars of tomato sauce (a thick tomato puree also works well here)
3 lbs. ground beef
500 grams mozzarella (we use goat's cheese mozzarella)
1 tsp. dried basil
Salt and Pepper to taste
Directions
Preheat oven to 350F
1- Cook the ground beef in a skillet, seasoning with dried basil and salt and pepper. Once cooked through, drain the beef and return to skillet.
2- Heat the tomato sauce in a small pan, adjusting the seasonings to taste. Puree the sauce with an immersion blender. A thin sauce is more likely to separate, leaving your lasagna watery. ***Using tomato puree instead of a bottled sauce removes the need for this step. Add some chopped garlic, basil and salt and pepper to create a sauce. Add 1/3 of the ground beef to sauce, stirring to incorporate it.
3- Ladle a layer of sauce on the bottom of your lasagna dish or roasting pan. There must always be sauce touching one side of the noodles.
4- On top of the sauce, layer lasagna noodles, trying not to overlap. Top with a layer of ground beef, 1/3 of the cheese, and more sauce. Continue layering noodles, beef, cheese and sauce, laying the noodles in the opposite direction each layer, until you reach the top. Break noodles so they fit when layering horizontally. This helps the lasagna to stay together when serving. I do three layers of noodles, and finish with the ground beef and cheese on top.
5- Place lasagna in a preheated oven, covered, for 30 min. Uncover and cook for another 15 minutes, until the cheese is bubbling and beginning to brown. Remove from oven and let stand for 15 minutes before slicing.
Serves 6- 8 with a side dish. If you are serving fewer, freeze the leftovers in single serving portions, and just defrost and reheat as needed.
Ingredients
1 package oven ready rice lasagna noodles (I use Rizopia Oven Ready Brown Rice Noodles)
2 jars of tomato sauce (a thick tomato puree also works well here)
3 lbs. ground beef
500 grams mozzarella (we use goat's cheese mozzarella)
1 tsp. dried basil
Salt and Pepper to taste
Directions
Preheat oven to 350F
1- Cook the ground beef in a skillet, seasoning with dried basil and salt and pepper. Once cooked through, drain the beef and return to skillet.
2- Heat the tomato sauce in a small pan, adjusting the seasonings to taste. Puree the sauce with an immersion blender. A thin sauce is more likely to separate, leaving your lasagna watery. ***Using tomato puree instead of a bottled sauce removes the need for this step. Add some chopped garlic, basil and salt and pepper to create a sauce. Add 1/3 of the ground beef to sauce, stirring to incorporate it.
3- Ladle a layer of sauce on the bottom of your lasagna dish or roasting pan. There must always be sauce touching one side of the noodles.
4- On top of the sauce, layer lasagna noodles, trying not to overlap. Top with a layer of ground beef, 1/3 of the cheese, and more sauce. Continue layering noodles, beef, cheese and sauce, laying the noodles in the opposite direction each layer, until you reach the top. Break noodles so they fit when layering horizontally. This helps the lasagna to stay together when serving. I do three layers of noodles, and finish with the ground beef and cheese on top.
5- Place lasagna in a preheated oven, covered, for 30 min. Uncover and cook for another 15 minutes, until the cheese is bubbling and beginning to brown. Remove from oven and let stand for 15 minutes before slicing.
Serves 6- 8 with a side dish. If you are serving fewer, freeze the leftovers in single serving portions, and just defrost and reheat as needed.
Sunday, January 8, 2012
Gluten Free Weekly Menu Plan
It's back to work tomorrow, so this week's menu plan was created with leftover lunches also in mind!
Monday: Beef Tacos with Corn and Black Bean Salad (Beef is ready, I'll put together condiments tomorrow)
Tuesday: Broccoli and Leek Soup
Wednesday: Gluten Free Meat Lasagna
Thursday: Yogurt Citrus Turkey Breasts with Simple Green Beans and Carrots
Friday: Leftover Lasagna & Arugula Salad
Monday: Beef Tacos with Corn and Black Bean Salad (Beef is ready, I'll put together condiments tomorrow)
Tuesday: Broccoli and Leek Soup
Wednesday: Gluten Free Meat Lasagna
Thursday: Yogurt Citrus Turkey Breasts with Simple Green Beans and Carrots
Friday: Leftover Lasagna & Arugula Salad
Saturday, January 7, 2012
Bob's Red Mill Gluten Free Vanilla Cake Mix
Last night I made some cupcakes for my cousin's birthday party. I always bring a few along for my son since he can't have regular cake. I usually make the Betty Crocker Mix, but I had a Bob's Red Mill Vanilla Cake Mix lying around, and decided to give it a try.
The mix calls for 3 eggs, 1/2 cup of oil and 1/2 cup of water. After blending everything according to the mix instructions, I was a bit concerned about the texture of the batter. Where most cake batters are relatively thin and runny, this mixture was thick, climbing the beaters of my mixer. I had to spoon it into the cupcake holders, and found the batter quite sticky. The mix made about 18 cupcakes, a pretty good number for one cake mix.
How did they taste? I'm happy to say, the cupcakes were delicious. The cupcakes rose and were really light and fluffy. The flavour had a nice hint of vanilla, but nothing too overpowering. My son ate two, and would have eaten more had I let him. Usually he just licks the icing off the cupcake instead of eating the whole thing.
I would definitely make this mix again. I love chocolate cake, but these vanilla cupcakes were fantastic. There will be a space in my cupboard for Bob's Red Mill Vanilla Cake Mix from now on!
The mix calls for 3 eggs, 1/2 cup of oil and 1/2 cup of water. After blending everything according to the mix instructions, I was a bit concerned about the texture of the batter. Where most cake batters are relatively thin and runny, this mixture was thick, climbing the beaters of my mixer. I had to spoon it into the cupcake holders, and found the batter quite sticky. The mix made about 18 cupcakes, a pretty good number for one cake mix.
How did they taste? I'm happy to say, the cupcakes were delicious. The cupcakes rose and were really light and fluffy. The flavour had a nice hint of vanilla, but nothing too overpowering. My son ate two, and would have eaten more had I let him. Usually he just licks the icing off the cupcake instead of eating the whole thing.
I would definitely make this mix again. I love chocolate cake, but these vanilla cupcakes were fantastic. There will be a space in my cupboard for Bob's Red Mill Vanilla Cake Mix from now on!
Friday, January 6, 2012
Friday Five List
1- Thesis Defense Date Is Set!!! February 1st. Wish Me Luck!
2- Bob's Red Mill Vanilla Cake Mix makes goooood cupcakes! (Review Post tomorrow)
3- It's time to take the tree down, but I really can't be bothered.
4- I also need a new computer. Any suggestions?
5- One more weekend before it's back to work. Hopefully I feel better next week than I've felt all week this week.
2- Bob's Red Mill Vanilla Cake Mix makes goooood cupcakes! (Review Post tomorrow)
3- It's time to take the tree down, but I really can't be bothered.
4- I also need a new computer. Any suggestions?
5- One more weekend before it's back to work. Hopefully I feel better next week than I've felt all week this week.
Thursday, January 5, 2012
Cookbook Review: The Gluten Free Asian Kitchen
Welcome to the first cookbook review of the new year! The Gluten Free Asian Kitchen by Laura B. Russell has been on my wish list since I heard about it late last year, and I decided to make it my first cookbook review of the year.
At first glance, the book looks good. Although not hard cover, it is a nice manageable size and the picture on the front is eye catching.
In fact, one of the things I like best about this book is the
photography throughout. Not every recipe has an accompanying picture,
but several do, and each photograph is a work of art.
The book is easy to navigate, with a useful first section called Getting Started. For those just starting out on a gluten free diet, and even for those who have been gluten free for a while but perhaps aren't well versed in Asian food, this section walks the reader through the most common ingredients used in the book and which ones commonly have gluten. The chapter provides a description of main ingredients, where to find them, and gluten free alternatives. It also provides a description of what the ingredient tastes like, helpful for understanding the key flavours in each recipe.
The book is broken into eleven chapters, with ingredients like rice and noodles each getting their own dedicated chapter. The author does admit that the dessert chapter contains the least authentic recipes, as she provides mostly Asian-inspired desserts, but the rest of the book doesn't shy away from tackling authentic Asian recipes, even time-consuming dumplings. There is a nice mix of Chinese, Korean, Japanese and Thai dishes.
For this review, my husband and I prepared several recipes from the book: Yakitori Chicken Skewers with Homemade Teriyaki Sauce, Carrot and Daikon Pickle, Roasted Pork Meatballs with Nuoc Cham Dipping Sauce, Korean Green Onion Pancakes, Shaking Beef, and Kung Pao Chicken.
We kept faithful to the recipes with two exceptions- we used arugula instead of watercress in the Shaking Beef recipe, and we left out the spice in the Kung Pao Chicken recipe.
The recipes were easy to follow, and fairly simple to prepare. The only thing I would change is that recipes where some of the ingredients are used both in the main dish and in the sauce are not broken down into those two elements, sometimes making it too easy to accidentally add too much of one ingredient to a dish. Other than that, the recipes are well written, in simple language and easy to understand directions.
Most ingredients were simple to find, if a bit unfamiliar at first. The only ingredient we couldn't find was the mirin, but we didn't check an Asian supermarket. We bought everything at our local Fortino's or Walmart. I personally would go to a specialty shop for an ingredient I really want, but for a cookbook to be practical for the average person, most ingredients should be readily available at their local supermarket. In our case, they almost all were, either in the International Foods aisle or the Gluten Free/Organics aisle.
How did they taste? Fantastic! The recipes were all winners, which is something that rarely occurs when trying out new recipes for the first time. Each dish had a really fresh, authentic flavour. Our son tried everything except the Shaking Beef, because the red onions are a bit too spicy for him. My husband and I enjoy a little heat, but we took the heat out of the Kung Pao Chicken to make it more kid-friendly, and our little guy really liked it.
The Verdict: I would recommend this cookbook to anyone who likes Asian food, period. Whether you are gluten free or not, the recipes in this book are delicious. The book offers a great introduction to Asian cooking, in an easy to follow format and with great photographs. Despite the several recipes I tried for this review, I already have a list of several more that I can't wait to try, like Braised Tofu in Mushroom Sauce and Crispy Spring Rolls. After spending a week eating almost exclusively from one cookbook, still wanting to go back and try some more is a sure sign to me that this book is a keeper, and one that will get plenty of use in my gluten free kitchen.
At first glance, the book looks good. Although not hard cover, it is a nice manageable size and the picture on the front is eye catching.
The book is easy to navigate, with a useful first section called Getting Started. For those just starting out on a gluten free diet, and even for those who have been gluten free for a while but perhaps aren't well versed in Asian food, this section walks the reader through the most common ingredients used in the book and which ones commonly have gluten. The chapter provides a description of main ingredients, where to find them, and gluten free alternatives. It also provides a description of what the ingredient tastes like, helpful for understanding the key flavours in each recipe.
The book is broken into eleven chapters, with ingredients like rice and noodles each getting their own dedicated chapter. The author does admit that the dessert chapter contains the least authentic recipes, as she provides mostly Asian-inspired desserts, but the rest of the book doesn't shy away from tackling authentic Asian recipes, even time-consuming dumplings. There is a nice mix of Chinese, Korean, Japanese and Thai dishes.
For this review, my husband and I prepared several recipes from the book: Yakitori Chicken Skewers with Homemade Teriyaki Sauce, Carrot and Daikon Pickle, Roasted Pork Meatballs with Nuoc Cham Dipping Sauce, Korean Green Onion Pancakes, Shaking Beef, and Kung Pao Chicken.
We kept faithful to the recipes with two exceptions- we used arugula instead of watercress in the Shaking Beef recipe, and we left out the spice in the Kung Pao Chicken recipe.
The recipes were easy to follow, and fairly simple to prepare. The only thing I would change is that recipes where some of the ingredients are used both in the main dish and in the sauce are not broken down into those two elements, sometimes making it too easy to accidentally add too much of one ingredient to a dish. Other than that, the recipes are well written, in simple language and easy to understand directions.
Most ingredients were simple to find, if a bit unfamiliar at first. The only ingredient we couldn't find was the mirin, but we didn't check an Asian supermarket. We bought everything at our local Fortino's or Walmart. I personally would go to a specialty shop for an ingredient I really want, but for a cookbook to be practical for the average person, most ingredients should be readily available at their local supermarket. In our case, they almost all were, either in the International Foods aisle or the Gluten Free/Organics aisle.
How did they taste? Fantastic! The recipes were all winners, which is something that rarely occurs when trying out new recipes for the first time. Each dish had a really fresh, authentic flavour. Our son tried everything except the Shaking Beef, because the red onions are a bit too spicy for him. My husband and I enjoy a little heat, but we took the heat out of the Kung Pao Chicken to make it more kid-friendly, and our little guy really liked it.
 | |
| Shaking Beef |
 | |
| Korean Green Onion Pancakes |
The Verdict: I would recommend this cookbook to anyone who likes Asian food, period. Whether you are gluten free or not, the recipes in this book are delicious. The book offers a great introduction to Asian cooking, in an easy to follow format and with great photographs. Despite the several recipes I tried for this review, I already have a list of several more that I can't wait to try, like Braised Tofu in Mushroom Sauce and Crispy Spring Rolls. After spending a week eating almost exclusively from one cookbook, still wanting to go back and try some more is a sure sign to me that this book is a keeper, and one that will get plenty of use in my gluten free kitchen.
Wednesday, January 4, 2012
Tuesday, January 3, 2012
Gluten Free at the Food Court? New York Fries Are Gluten Free
Eating at the mall is not something one should do too often, but the reality is that we all do it sometimes. Finding a gluten free option can be difficult at the best of times, but the deep fried options that abound in a food court can be a minefield for cross-contamination, if there's even anything gluten free on the menu to begin with.
One of the few exceptions? New York Fries.
The company website FAQ page states that the only thing fried in their fryers are the fries, in 100% non-hydrogenated sunflower oil. A bit of salt after frying, and that's it. They do have gluten in their sauces and condiments, so it's important to be aware of the chance of cross-contamination, so steer clear of the different flavours and enjoy their fries as they should be enjoyed- with a dash of salt, and a dip in some gluten free ketchup!
An every day meal idea? Probably not a good idea.
An occasional indulgence? Why not?
Just a tip- I always let the people behind the counter know about my son's restrictions when ordering, and ask all the appropriate questions. Always check the company website for the most up-to-date information, as recipes change.
One of the few exceptions? New York Fries.
The company website FAQ page states that the only thing fried in their fryers are the fries, in 100% non-hydrogenated sunflower oil. A bit of salt after frying, and that's it. They do have gluten in their sauces and condiments, so it's important to be aware of the chance of cross-contamination, so steer clear of the different flavours and enjoy their fries as they should be enjoyed- with a dash of salt, and a dip in some gluten free ketchup!
An every day meal idea? Probably not a good idea.
An occasional indulgence? Why not?
Just a tip- I always let the people behind the counter know about my son's restrictions when ordering, and ask all the appropriate questions. Always check the company website for the most up-to-date information, as recipes change.
Monday, January 2, 2012
Gluten Free Weekly Menu Plan
Well, it's a day late, but it's done! This month I'm reviewing the Gluten Free Asian Kitchen cookbook, so many of the recipes in my weekly plan are from that book. Here's what we're eating at our house this week.
Monday: Lentil Soup from New Year
Tuesday: Shaking Beef on a bed of arugula with onions and cherry tomatoes
Wednesday: Korean Green Onion Pancakes with Dipping Sauce and a Side Salad
Thursday: Yakitori Chicken Skewers on a bed of Rice and Carrot and Daikon Salad
Friday: Kung Pao Chicken (without all the spice, so it's kid-friendly)
Monday: Lentil Soup from New Year
Tuesday: Shaking Beef on a bed of arugula with onions and cherry tomatoes
Wednesday: Korean Green Onion Pancakes with Dipping Sauce and a Side Salad
Thursday: Yakitori Chicken Skewers on a bed of Rice and Carrot and Daikon Salad
Friday: Kung Pao Chicken (without all the spice, so it's kid-friendly)
Sunday, January 1, 2012
Slow Start to the New Year
Forgive me for not getting the menu plan up today? I'm currently couch-ridden, unable to stand for any length of time, and therefore unable to cook for the week. My husband and son are at my parents' house for New Year's Day dinner, and I've got Buffy and football to keep me company.
I don't know if I'll be well enough to get cooking tomorrow, but my husband is going to help get the menu plan cooked and photographed. I'm reviewing the Gluten Free Asian Kitchen cookbook this month, so many of the dishes over the next little while will be from that book.
Looking forward to it!
I don't know if I'll be well enough to get cooking tomorrow, but my husband is going to help get the menu plan cooked and photographed. I'm reviewing the Gluten Free Asian Kitchen cookbook this month, so many of the dishes over the next little while will be from that book.
Looking forward to it!
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