Tuesday, May 14, 2013

A soft, decadent dessert from the outside, and a fruit, wholegrain, and antioxidant rich cake on the inside. It's easy enough to make for a weekday dessert and impressive enough to make for a gathering or family get-together!

Double Chocolate Banana Bread
Makes 2 loaves

4 c. Organic Whole Grain Brown Rice Flour
2/3 c. Dark Cocoa Powder
2 tsp Xanthan Gum
3 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Nutmeg
4 Eggs
3 c. Mashed Browned Banana
2 c. Sugar
2 tsp Vanilla
1 c. Canola Oil
1/2 c. Enjoy Life Chocolate Chips

1. Preheat your oven to 350 F degrees.

2. Whisk all of the dry ingredients together.

3. In a separate bowl, combine all of the wet ingredients. Be sure to mash the bananas until they are shiny and well mixed.

4. Mix the wet and dry ingredients together, when almost completely mixed add the chocolate chips until combined.

5. Pour evenly into two parchment lined bread pans.

6. Bake for 45-50 minutes or until a toothpick inserted in both centers comes out clean.

7. Let cool. Slice and serve with either a schmear of butter or a swirl of whip cream.

Monday, January 07, 2013

Gluten free, Soy free, Corn free Pizza Crust

I don't know about you, but I don't live in an area where delicious gluten free pizza is available for delivery to my home. Maybe you do. The only pizza crusts I can find locally are at my local "health" food stores and they are not exactly what I would call "health" food. Cornstarch, tapioca starch, potato starch, more cornstarch, and a bunch of other chemicals. Yuck. I wouldn't eat that, and I know some of you couldn't eat that if you wanted to! So how about a different kind of pizza? Something that actually contains real food? I thought so.

Gluten free, Soy free, Corn free Pizza Crust
This crust is chewy, crunchy, and delicious even reheated in the microwave. Also with a garbanzo bean flour and brown rice flour you get a good serving of protein, iron, and fiber.

4 C Organic Brown Rice Flour
2 C Garbanzo Bean Flour
2 C Tapioca Starch (not flour)
8 tsp Sugar
8 tsp Yeast
8 tsp Xanthan gum
3 tsp Salt
8 Eggs
8 Tbsp Olive Oil
2 C Milk

1. Preheat oven to 425 degrees F.
2. Combine all dry ingredients.
3. Make a well in the center of your dry ingredients and add all wet ingredients.
4. Mix until there is no dry left, this will take some work. Use those biceps!
5. Dump the ball of dough out onto a floured surface. I use a large piece of parchment dusted in rice flour for this. Knead a 3 or 4 times until smooth. Cut in half.
6. Line two large cookie sheets with parchment paper. Press each half of the dough into the pans. It should basically fill each pan. This does take some time, keep at it. Brush with olive oil and let sit in a warm place for 15 minutes.
7. Bake the untopped crusts for 12 minutes. When done, top with your choice of sauce and toppings and bake for 15 more minutes. Serve warm.

I am having problems with the pics, but will get them up ASAP.

Monday, May 07, 2012

Gluten, Corn, and Soy free Red Velvet Cake

Attack of the women with giant hands!!

Just kidding! These are called Baby Bananas!
Cake. So many people have there own ideas as to what makes the best cake. Some like white, others chocolate. Butter cream frosting, whip frosting, cream cheese frosting. So many options, so many opinions. What is your favorite?

One thing most people can agree to is how delicious red velvet cake is. Am I right?

Red velvet cake is actually a light chocolate cake dyed with red food coloring. Usually best paired with a tangy cream cheese frosting.

Gluten-free Red Velvet Cake with Cream Cheese Frosting

1 3/4 c. Canola Oil
1 1/2 c. Sugar
2 Eggs, beaten
1 c. Sorghum flour
1 c. Millet flour
1/2 c. Tapioca Starch
1 tsp Xanthan Gum
1 tsp Baking Soda
1 tsp Corn-free Baking Powder
1/2 tsp Salt
1 c. Buttermilk
1 tsp vanilla
1 bottle Red Food Coloring
1/4 c. Dutch Cocoa Powder

1. Preheat the oven to 350 F.

2. Combine all the dry ingredients.

3. Combine oil and sugar in a stand mixer for about a minute on medium.

4. Add eggs one at a time, mixing well after each addition.

5. With the mixer on medium, add the flour alternating with the buttermilk, beginning and ending with the flour mix.

6. Turn off mixer, then add cocoa powder, vanilla, and food coloring. Mix until thoroughly combined, scrape the sides and bottom to make sure the food coloring  completely dyes the entire batch.

7. I normally pour these into panettone papers that I buy online at Kerekes, but you can use cupcake cups or even bake into a two tiered round cake, just adjust the baking times. For cupcakes bake for about 25 minutes. The cakes are done when a  toothpick inserted comes out clean.

Saturday, April 28, 2012

Traveling with Allergies + My trip to Oahu

Hey everyone!

The beach our house was on in Laie. Those are my feet.

I just recently got back from a trip to Oahu, Hawaii. It was simultaneously the best, worst, and first big vacation of my life! Before this trip I had never been on a plane before, so i was super excited! We stayed on the North Shore in a small town called Laie.

The plane was smaller then I thought!
One thing I would recommend, if you are visiting Oahu, only stay in a resort. We rented a vacation home and let's just say, we had some unwelcome guests. Nuff said. The island has several nice resorts. We stayed at the Disney Aulani Resort for a couple of days. The facilities where incredible! It was gorgeous, clean, and so accommodating. There were several pools, a stream you floated on in inner tubes, and two different water slides. You even had the option to go to the lagoon with white sand if you wanted to. Unlimited fresh clean towels, ice water provided pool side, even DVDs and games you can bring back to your room. It was the epitome of relaxing.

Due to our families many food allergies, our vacation took a little more planning then some others might. In order to continue a rotation diet, it was necessary for us to bring along frozen servings of different dishes and baked goods. At first we thought it would be easier to ship the food over frozen, but we soon found out that would cost about $300 to ship three day to Hawaii.Yikes! That's just a little bit steep. So instead we bought a Styrofoam cooler from the UPS store, filled it with the food, added four pounds of dry ice, and checked it on our flight. This cost about $60 total including the cooler and dry ice. If you choose to go this route, here are a few tips:
  • Get a note from your doctor. This sped along security checks exponentially.
  • Make sure to get to the airport early. Special arrangements take extra time.
  • Check the amount of dry ice allowed at your airport. At the time of our flight, the TSA allowed under 5 pounds of dry ice per shipment. We used 3.75 pounds and this kept our cooler frozen solid for 22 hours. We even had some left over!
  • Check a small suitcase full of your families favorite foods. We brought Enjoy Life Chocolate Chunks, made ahead bread mixes in Ziploc baggies, agave nectar, a bread pan, candy, seasonings, dried fruit chips, as well as regular chips. This makes it easier to organize regular meals with things you can pick up at the local stores.
Once in Hawaii, we made sure wherever we stayed had a full kitchen. First at the house we stayed at on the North Shore, then again at the Disney Resort Aulani. This way we were able to bake bread, as well keep food costs down. Our meals where typically burgers, BBQ steak, BBQ chicken and fish. Simple and easy to clean up. After all, nobody wants to dishes while on vacation!

Of course we ate at a few restaurants. Again, when it comes to eating out, a little bit of planning goes a long way. We first went to an upscale americana restaurant called Mac 24/7. This place was so amazing! My mom has very specific allergies, so she was worried about eating here. No need! They where totally accommodating. She ended up having steamed rice, fried eggs, and a mimosa. Someone else at our table ordered pancakes, but not just any pancakes. These were 3 14 inch pancakes done Elvis style with bacon, banana, and peanut butter drizzle! Needless to say she didn't finish them.

We also tried The Monterey Bay Canners restaurant. A fish restaurant with a dive feel, this is definitely a locals place. The staff couldn't have been nicer! The manager even went in the back and brought a raw potato out so we could see exactly what kind of potatoes where in a certain dish. Above and beyond! The simplest dish was the best. Steamed broccoli, cauliflower, and Yukon gold potatoes smothered in melted Parmesan cheese. Yum!

One thing this trip proved to me is that no matter how many allergies you have or where you are in your health journey, never count your self out. A few years ago my mom thought she wouldn't ever be able to spend the night away from the house. Now we are planning our next trip. Always look ahead! Things get better. Be brave. Aloha!

Saturday, March 31, 2012

Pomegranate Red Onion Burgers

With multiple food allergies, many have lost significant flavors from their lives. A member of my family is allergic to garlic, chili's, and all pepper. This poses great difficulties when your trying to flavor things. Something I have found useful are fruits. Many times fruit purees or juices can lend a sweetness or a tang to things.

Recently I found a bottle of pomegranate molasses. It's sweet, slightly tangy, and has a robust back flavor. I thought it would be great paired with a robust meat like beef. Then . . . light bulb! A burger.

I mixed ground beef, diced red onion, salt and pomegranate molasses to create a sweet, caramelized goodness. Top with a slice of Havarti cheese, lettuce, tomato, red onion, and a schmear of homemade mayo.

Pomegranate Red Onion Cheeseburger
Makes 2 burgers

8 oz Ground Beef, preferably free range and organic
2 Tbs Red Onion, diced
3 Tbs Pomegranate Molasses
1/2 tsp Kosher Salt

1. Combine the beef, onion, molasses, and salt. Separate into 2 and press into 1 inch thick patties.

2. Heat a non-stick pan with a small amount of oil. Add patties and cook for 4-5 minutes on each side. The top and bottom will have a caramelized crust. When done, place directly on to bun or bread pre-smeared with mayo. If you sit this on a plate, as it cools it will stick badly.

Friday, February 24, 2012

Back to the Start

Hey everyone!

I wanted to talk to you about something today. You may have noticed I have been absent lately. Don't worry. I've still been baking, it's just with the dim light preventing pictures being crystal clear, and life being filled with dull sickness and doctor's appointments. I have not exactly been pushed to post the things I have been baking here for you all. I know. I know. This is awful.

So here is my plan. I have decided to post things I like. Stuff I have found on the Internet. Articles I've enjoyed. Beauty, health, craft, art, animals. Anything truly my heart desires in hopes that you will enjoy it. I start this now. My hope is that with this new development you will get to know me better and learn some new things!

I found this amazing commercial the other day. Have you seen it? It's for Chipotle restaurant, which I happen to love! It fully embraces what I believe about eating local, cutting big business out of our food production. Eating the way our great-great-grandparents ate.

Tell me what do you think? Does local, organic eating effect us? Leave me a comment and let me know!

Wednesday, January 04, 2012

Zander's Gluten free Pup-kin Muffins

I know most of you have seen and or heard me mention my dog.

This is Zander. He is a Golden Doodle which means a standard white poodle was intentionally bred with a golden retriever. He is 6 years old. He is very big and has super long legs. His eyebrows are as expressive as Groucho Marx.

How cute!
Him when his hair is longer.
See what I mean about the eyebrows?
His favorite toy.
He loves to curl up into a tiny ball.

Zander had a small problem however. He started licking his paws. Sometimes for an hour at a time. At first we thought it was an OCD kind of thing so we would tell him "Off!". We taught him that whenever we say "Off!" he is to not touch or spit out anything he has near his mouth. So he would stop licking for five minutes, then start again. This went on until he realized that whenever we saw him licking we would tell him to stop. So he got smart. Zander started hiding behind things. The couch, a wall, in a nook, so we wouldn't see him licking. Told you he was smart.

Then he got an ear infection so we took him to the vet and decided to ask about the licking. The vet said that it could be allergies. Apparently when dogs get allergies they don't have a runny nose or itchy, watery eyes. Instead they lick their paws! We felt so bad! This whole time we where telling him "off!", while he felt like he was crawling out of his skin. Poor baby!

So the vet gave him a cortisone shot and said that would last for 3 months but the itching would probably start again in two weeks. It did and he was miserable. So we decided to try and find out what he was allergic to.

Now zander is an inside dog. He gets exercised inside in the winter, and only goes outside to go potty.  Also it was raining so no air born allergies like pollen could be gettin' him. So we started doing research and found the one thing he was eating that was exacerbating his symptoms. Gluten! That's right. He truly is our dog!

So we switched out his food for a gluten free kind. We liked Taste of the Wild: High Prairie Canine formula. Here's what the site says:

"A grain-free formula with sweet potatoes and peas provides highly digestible energy for your active dog. Made with real roasted meats, this formula offers a taste sensation like no other. Supplemented with fruits and vegetables, this hearty formula delivers natural antioxidants to help give your friend a healthy lifestyle. Your dog craves a taste of the wild. Go ahead and give him one.

High Prairie Canine Formula

with Roasted Bison & Roasted Venison

  • Grain-Free
  • Roasted Bison and Roasted Venison
  • Optimal Amino Acids
  • Antioxidants
  • Omega Fatty Acid Blend
  • Digestive Support System
  • Sweet Potatoes
  • Berry Blend
  • Tomatoes & Tomato Pomace
  • No Corn, No Soy
  • Chelated Minerals
 Zander loves it! And it smells so much fresher than the dog food he was eating before.

We also found that giving your dog allergy medicine helps with the seasonal allergy part. So we needed something that we could put a couple of pills into. I know a lot of people use cheese, but dogs can be sensitive to dairy. Plus it causes mucus. So I decided, "Hey I bake allergy free for a living. I will just bake something for him."

It couldn't be a bone, though I baked him some of those. It needed to be soft and big enough to hide a pill in. So I created a doggy muffin. Enjoy!

Zander's "Pup"kin Muffins
Makes about 30 mini muffins

312 grams Brown Rice Flour
2 teaspoon Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 cup Canola Oil
1 teaspoon Vanilla
3/4 cup Apple Sauce
1 Egg
1 cup Pumpkin, solidly packed
1/4 cup Honey

1. Preheat your oven to 375 F.

2. Mix all the dry in a large bowl.

3. Mix all wet in a smaller bowl.

4. Add wet to dry and mix until combined.
5. Scoop into mini muffin cups, pre-lined.

6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

It took forever to get him to just lick it. He wanted to eat it so bad!

He just had to give them a high-five!

Also just so you know, this is Zander's couch. We got it specially made for him. It's big enough that me and my sister can both sit on it.

Wednesday, December 07, 2011

Autumn Bacon Brussel Sprouts

It's amazing how some things can conjure up such a vehement response. Things like okra, lutefisk, and fruitcake. Just thinking about sends shivers down your spine. yuck.

Another food that strikes fear into the hearts of many is brussel sprouts.

Most people think brussel sprouts are stinky, strong tasting, and slimy.

Well, I think I got something that will change your mind. But first let me share with you why you should try this recipe.

The first written reference to brussel sprouts was in 1587. Around this time they became popular across the Baltic countries. They are part of the same family as cabbage and broccoli. Brussel sprouts are grown in the Netherlands and Germany. California is also a large producer of brussel sprouts.

One cup of brussel sprouts has 16% of your daily fiber. It also has 273% of your daily vitamin K which is an antioxidant, an anti inflammatory, and helps brain and nerve function. It also has 161% of your daily recommended vitamin C.

Boiling removes a good amount of the anti cancer properties. However the loss of vitamins with steaming, roasting, and sauteing is minimal.

All this tells you that you should eat brussel sprouts. Now I'll tell you why you are going to want to.

This dish provides a hearty side with any kind of roasted meat. And I am telling you, it will convert even the most die hard veggie hater. The bacon adds a smoky balance to the Brussels, and the nutmeg gives a warm undertone to the dish.

Autumn Bacon Brussel Sprouts
Bacon, nutmeg, and Parmesan cheese elevate this
simple vegetable to an amazing side dish.
Serves 5

2 lbs. Brussel Sprouts, cleaned and the small leaves around the base removed
6 slices Bacon, diced
1/4 teaspoon Nutmeg
Parmesan Cheese

1. In a large hot saute pan, cook your bacon until most of the fat has rendered out.

2. While the bacon is rendering, prepare your brussel sprouts. First, slice off the base. Second, with the base on the board run your knife through the sprout starting on the right and moving to the left. This will give you lovely little ribbons of sprouts.

3. Add the sprouts to the bacon and fat. Toss until all the brussels are coated, saute for about 5 minutes.

4. Add the nutmeg. Toss. Salt and Pepper to taste. Cook for 3 or 4 more minutes. Shut off stove.

5. When serving top with freshly grated Parmesan.

Saturday, November 26, 2011

Gluten-free Brioche and my solution to your breakfast problem

I recently read Jenna's list over at Eat, Live, Run, and was inspired to create my own.
So here is 20 things about me that you probably don't know. At least, I hope you don't know. Wait, do you know? Are you stalking me?!

Never mind.

Jillian's Get to Know Me List:
  1. I love to read, and have since I was 4.
  2. My favorite subject in school was history.
  3. I considered becoming a history teacher for a time.
  4. I sleep in shorts even during the dead of winter.
  5. I love to watch cop shows like Law and Order, SVU, and Law and Order: Criminal Intent.
  6. I have a huge crush on the actor Jeff Bridges and have since the first time I saw a Mirror has Two Faces. Seeing Tron and Tron: Legacy only strengthened the crush.
  7. I don't drive because it scares the life out of me. Maybe if I had a smart car and lived in a tiny town.
  8. I don't watch any sport or sport function on T.V.
  9. I love to spend entire afternoons buried in Barnes and Noble.
  10. I know you can't see it in the picture but I am actually 5'9. The tallest in my family. Woop. Woop.
  11. My favorite flowers are Peonies.
  12. I wish I had a smoker. I really want to make my own smoked sausage.
  13. I love to laugh, and to make other people laugh.
  14. I rarely ever text anyone on my cell phone.
  15. I love Disneyland. I have year passes, and the magic is never lost on me.
  16. I hate heights.
  17. Due to number 16 I hate roller coasters. Specifically open air, plunging death roller coasters.
  18. When I first read Little Women when I was 13, I thought Jo was the stupidest person on the planet. Who leaves Laurie like that?
  19. My favorite season is summer. I am truly a California girl.
  20. I love strawberries more than anything else!
Okay, that's all you get to know about me for now.

Around this time of year many people are traveling to see their families, this usually brings up the question: what on earth am I going to feed them?
Well, I gotcha back for breakfast.

Most gluten-free breads dry out rather quickly. They lose their texture and bounce. They get crumbly and gross. Except for one. One, glorious shining slice of bread that is firm yet has spring when touched, can handle any topping you can through at it, and tastes slightly sweet on the tongue.

Gluten-free Brioche. That's right. Ya heard me. Gluten-free brioche. A simple mix and let rise batter that makes two loaves. Great for family time. After tasting this bread, you may suddenly hear a tiny voice from the back room of your house.

"...french toast...'

What was that?! Again it comes. Stronger then the first.

"...french toast..."

Again and again. Like a mantra.

"French Toast! French Toast!"

They are calling for it like the fall of the Berlin Wall.

What do they want?!

"French Toast!"

When do they want it?!


Well my friends, give the people what they want. This bread makes the most luxuriant, luscious, completely "french" French Toast. And hey, if it's a brunch why not try a Monte Cristo sandwich. You might like it. I don't, but you might.

Gluten-free Brioche
Makes 2 loaves.

5 3/8 ounces Brown Rice Flour
14 ounces Tapioca Starch
200 grams Potato Starch
2 Tablespoon Granulated Yeast
1 Tablespoon Kosher Salt
2 1/2 teaspoon Xanthan Gum
1 Tablespoon Psyllium Husk
2 1/2 Cups Reduced Fat Milk
1/2 Cup Honey
1/2 Cup Agave Nector
4 Large Eggs
1 Cup Canola Oil
1 Tablespoon Vanilla Extract

1. Whisk together the flour, starches, yeast, salt, gum, and psyllium husk in a large bowl.

2. Combine the milk, honey, agave, eggs, and oil in a seperate smaller bowl.

3.  Add the wet to the dry, and whisk until all the dry is incorporated. It will still have sizeable lumps, that's okay.

4. Sit in a warm spot, cover with a damp towel, and let rise for 3 hours.

5. Pour into two lined 9 x 5 x 3 inch Loaf pans and bake at 350 F for 45 minutes.

Saturday, October 15, 2011

Spanish Pork Rice

Hey everyone!

Guess what? I was contacted by Marx foods to compete in a recipe contest! It's just like Top Chef (sort of) and you all know how much i love Top Chef!

I received a box containing 6 different ingredients: Juniper Berries, Guajillo Chili Flakes, Dried Habanero Chili's, Lobster Mushrooms, and Mochi Rice.
I had to use two of these ingredients.

I decided to make a Spanish version of Okawa, a Japanese rice dish typically made with Mochi rice.

With lean Pork, Asparagus, Zucchini, Yellow Squash, and Green Beans, this dish is a perfectly balanced dinner for the whole family!

Gluten free, Soy free, Dairy free Spanish Pork Rice

1 lb. Pork Butt, fat trimmed and cubed
1 1/2 tsp Salt
1 Tbs Brown Rice Flour
1 tsp Sugar
1 Tbs Guajillo Chili Flakes
1 Red Bell Pepper, largely diced
2 Green Bell pepper, largely diced
1 Tbs Olive Oil
2 c. Mochi Rice
2 1/2 c Rice
1 c. Asparagus tops
1 c. Green Beans
1 c. Zucchini
1 c. Yellow Squash

1. Place asparagus, green beans, zucchini, and squash in a microwave safe bowl, add some water, cover, and cook in the microwave on high for 10 minutes. When done, strain off the water and set aside.

2. Place Mochi rice and water in rice cooker, and cook according to it's directions.

3. Toss pork with the salt, flour, chili flakes, and sugar in a large Ziploc baggie.

4. Heat a large non-stick skillet on medium heat with the olive oil. Brown the pork in the pan until it starts to caramelize. This should take about 7 minutes.

5. Add the bell pepper, and cook until slightly tender, about 5 minutes.

6. Add all of the other veggies and saute until all the veggies are tender and heated through. Turn off the heat.

7. Combine the rice and the veggie mixture and serve!

Serves 4-6

Monday, October 10, 2011

Gluten free, Corn free, Soy free Quinoa Crac an' Cheese Cakes

I normally don't give book recommendation, but I am halfway through this and it is incredible. I can't wait to see the movie!

Does anybody else ever drool over those Apple Bees and T.G.I Fridays commercials? You know the ones where they show chicken tenders, french fries, fried macaroni and cheese, and all that?

No? Nobody? Yeah, me either! I mean, really! Who thinks of that?!

Well, today I was not thinking about that fried macaroni and cheese, when i made this. Mmmkay?

Quinoa is such a versatile food. It's also packed with protein. These little babies are full of protein, and complex carbs.

I'm a big believer in beans. I regularly eat black beans, kidney beans, white beans, and pinto beans. Beans are a great source of soluble and non soluble fiber, protein, and vitamins.

Quinoa Crac an' Cheese Cakes

2 1/2 c. Water
1 c. Qunioa
1 c. Sharp Cheddar Cheese
1 15 oz can Kidney Beans, chopped slightly
Salt and Pepper
Olive Oil

1. Bring the water to a boil. Add the quinoa and simmer covered until all the water is gone and the quinoa is mushy. Remove from heat.

2. Add the cheese and salt. Stir and let sit for 2 minutes. This will help the cheese melt into the quinoa. Stir until the cheese is completely melted into, and no longer visible in the quinoa.

3. Heat a large saute pan with 2 Tbs of Oil. When hot, spoon the "Crac" into the pan. This will make 4 or 6 cakes. Flip when brown and crunchy. Serve warm.

3. Add beans and salt and pepper to taste.

Monday, October 03, 2011

Gluten-free, Corn-free, Soy-free Breaded Chicken Cutlets and "Ranch" dressing

I know I'm late to this party. I'm sure everybody already knows about the awesomeness of it. I'm sure you all have tasted and love it, but I haven't.

I'm talking about Almond Milk.

Oh, this stuff is like the sweet nectar of life. I am addicted to it. It is sooooo good. My favorite is Silks' Dark Chocolate Almond Milk, but Diamonds' Vanilla Almond Milk is just as amazing!

I created a Smoothie to commemorate this delicious beverage. Drum roll please!

The Chocolate Covered Banana
1 medium Banana
1 C. Dark Chocolate Almond Milk
1 Scoop Sun Warrior Protein Powder
1 C. Ice

1. Blend the Banana, Almond Milk, and protein powder.
2. Add ice and blend until smooth.
3. Enjoy the chocolate deliciousness!

This is great for breakfast because it feels so bad for you, but it tastes so good.

But this is not the only recipe you will get from me today. I got dinner in the bag for you too. You can thank me later. If you want.

Breaded Turkey Cutlets, Roasted Potatoes, and Salad with "Ranch" dressing
Serves 3

1 pack Turkey Breast Cutlets, boneless and skinless (I used Trader Joes)
2 c. Gluten Free Breadcrumbs (I make my own)
1/2 c. Parmesan, freshly grated
1 tsp Salt
1/2 tsp Pepper
2 tsp Organic Herb Seasoning
2 Eggs
1/2 c. fine Sweet Rice flour
1 lb small Potatoes, red, fingerling, dutch, gold
2 Tbs Olive Oil
Salt and pepper
2 Tbs Mayo
4 Tbs Greek Yogurt
2 Tbs diced Chives
1/2 tsp Salt
Juice from 1 Lemon
1 head Butter lettuce
Cucumber, Tomato, Red Onion, Radish

1. If the potatoes are small toss them whole with the olive oil and salt, if not then cut into small pieces. Roast in the oven at 420 F for 30 minutes, flipping halfway through.

2. Slip the cutlets into a large ziploc bag and pound until 1/4 inch thin. Coat the cutlets in flour, then egg, and then breadcrumbs. Set aside.

3. In a small bowl, combine the mayo, yogurt, salt, chives, and lemon juice. Whisk, and set aside.

4. Take a large saute pan and fill the bottom with about an 1/8 inch of olive or canola oil. When the oil is hot, add the cutlets, two at a time. Flip when browned. About 4 -5 minutes, each side.

5. Serve the salad dressed, with the potatoes, and turkey cutlets.

Wednesday, September 14, 2011

Gluten-free, Corn-free, Soy-free White Lasagna

Hey everybody!

I know since it just turned September, many blogs have been featuring recipe's for pumpkin based food and different kind of pie's. I am not like those other bloggers. Here in Southern California it is still over 100 F. I can't even look at a sweater or pumpkin. Can't. Won't. I refuse.

Instead I am going to talk about Italian food. When you are allergic to tomatoes, a lot of Italian food is off limits. And this kind of sucks. You can't watch Giada De Laurentis without wanting to eat a big bowl of pasta and marinara. But every now and then you come across something that makes you forget about that red monkey on your back.

White Lasagna. That's right. WHITE lasagna. I used a delicious Elk sausage as the main protein. I know that's not to a lot of people's tastes, but when alternating meats it's important to utilize as many meats as possible. If you want you can just use an Italian Turkey sausage instead.

Gluten-free, Soy-free, Corn-free Elk Sausage White Lasagna
Makes 4 servings.

1 Box Tinkyada Brown Rice Lasagna Noodles
1 stick of Butter or 1/2 C. of butter
1/2 C. Sweet White Rice Flour
4 C. Low fat Milk, slightly warmed
1 lb. Elk sausage or Italian Turkey Sausage, browned
1  oz container of Skim Ricotta cheese
1 1/2 C. Pecorino Romano, grated
1 C. Mozzarella cheese, grated

1. Preheat oven to 400F degree's.

2. Melt butter in a sauce pan big enough to hold 4 C. of milk. When the butter is melted, add the flour and cook for a minute. Add the milk to the pan, and whisk until thickened, about 4 minutes. Salt and pepper to taste. Melt a cup of the Pecorino Romano to the sauce and whisk till smooth. Set aside.

3. Mix the ricotta, 1/2 C. of the Romano cheese, and salt to taste. Set aside.

4. Begin layering the Lasagna in a square 9x9 casserole pan.

5. Start with sauce. Then layer noodles, ricotta (in little blobs in even rows), and meat. Continue until you finish the ingredients. Sprinkle the top with the Mozzarella cheese.

6. Bake for 45 minutes or until the noodles are soft, covering the top with foil if the cheese gets to dark.

  Elk Sausage:

Use the recipe I have here for Venison Sausage. Simply replace the ground Venison with ground Elk.
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