Camps are coming, cross country running is practicing. but overall the pace of life slows down just a tad.
The invitations begin to flow in for potlucks, picnics, camping and cookouts.
When we first went gluten-free, we handled situations that meant having to share food preparation very differently than we do now.
We used to bring along absolutely every bite of food we ate. No cross contamination for us.
Friends would have tried really hard to be sociable, making food that was as gluten-free as they could manage. The time and effort our friends put into these parties needed to be acknowledged.
And I realized by accepting their efforts, I made it easier for them to make the food so many friends needed.
Oh, there were times when I explained how the mayo jar with knife that spread onto everyone’s sandwich was a problem.
Crumbs are enough to make us ill. Next time, they had a squirt bottle. Simple change, easy to do and easy to understand.
But after eating the gluten-free buns available in our local store, I always volunteer to bring Burger Buns Gluten Free Vegan Recipe along. Those store bought buns aren’t bad, they just have xanthan and guar gums in them. My husband reacts to them just like he reacts to gluten-full buns. So I created these vegan, corn free, soy free, gums free buns to keep him and our friends safe, using my Pixie Dust blend of seeds to replace the gums And everyone who has tried one, prefers them to store bought.
Best of all, you can have a batch ready in just over an hour.
40 grams (3 tablespoons) vegetable oil. I use olive oil
300 grams (1⅓ cups) water
1 teaspoon oil
2 teaspoons sesame seeds-Optional
Stir together all dry ingredients till one color.
Stir in oil and water
Beat for one minute.
Form by using baking rings formed from foil or these ring forms. If you don't have forms, just scoop the dough using an disher scoop and realize the edges will get a bit crispy. I like them this way for steak buns.
If you want tiny slider buns, use a muffin tin for the forming.
Fill whichever form you use halfway and allow to rise for 45 minutes.
Gently brush with oil and sprinkle with sesame seeds
Preheat the oven to 350
Bake buns for 20 minutes or till lightly browned.
I've found that vegan buns rarely get very brown, more of a light tan.
This month, we’re reaching into the past for Vintage Side Dishes.
You know, the ones that are truly missed when they aren’t on the table, glances from your brother to the aunt who always spends the morning creating the vegetable. The traditional ones of your youth, like these stuffed acorn squash.
Cooking a welcoming Thanksgiving for a mixed crowd of food loving folks seems like a huge task.
Multiple foods to juggle, the cooking times balance, the space shuffle for stovetop or oven.
Care taked to prevent the vegans from getting buttered vegetables, or the gluten-free person from facing wheaty stuffing.
But it also means lots of wonderful new flavors and textures to explore.
When your cousin announces that he is now vegan, challenging the traditions, some cooks take the challenge and wrestle it into submission.
This recipe is one of those.
My mother loved acorn squash in all ways. The orange fleshed vegetables would appear in our kitchen as soon as October in good years, savored till Christmas.
Mom loved sweet simple foods. When you have six kids, anything with a long prep time is unlikely to be served.
I remember watching Mom hatchet the squash neatly in two, and my less stellar attempts.
Baking them in a cookie sheet with a cup of boiling water to get them soft.
Cutting a sliver off of the rounded outside so they wouldn’t roll. Dousing them in butter and brown sugar before a quick trip under the broiler.
Crunchy sugar glaze resisting the spoon diving for the orange flesh. This is the way I remember acorn squash at our dinner table.
But that cousin, the new vegan, he really needed a dinner option. The turkey wouldn’t do as a main course.
This became my vegan guest’s perfect dinner. Self contained in the split half of squash, a savory mix of vegetables combined with soft beans, all topped with a lovely spicy fruit glaze that was sweet but so much more too.
We make these whenever we have a party now, simply because they’re perfect for vegans, corn-free, soy-free, gluten-free and very flavorful. Feel free to mix up the vegetables and bean you use inside.
Each one can be the start of something special.
I tend to bake with low sugar quantities, knowing that my children are genetically predisposed to diabetes since their paternal grandparents had diabetes. But the real reason lies a bit closer to our day to day lives. Our daughters first experience with the death of a peer was a fellow Girl Scout who died at age 10 from diabetic complications.
I don’t want anyone to have to experience what that family did.
So when Carolyn asked us to create recipes for today, I was happy to comply. Her guidance was clear,
no sugar, no wheat flour, no starches.
Hmmm, that adds a bit of complexity to creating a baked good.
The no wheat part, I have that figured out.
It was the no starch that made me hesitate. I still tend to use a bit of starches for structure in most of my baked goods.
My medical training kicked in. Controlling blood sugar is a multifaceted process.
First, you eliminate all simple sugars and refined carbohydrates.
Next you boost the fiber to slow the emptying time of the digestive tract.
Finally, you combine any complex carbohydrates with a bit of fat and/or protein, enhancing the slow uptake of sugar to the blood stream.
Combine that with spices and plants shown to be beneficial to blood sugar regulation and you will have a terrific recipe.
Which is exactly what I did.
First I took Buckwheat, a pseudocereal with a glycemic index of 54 and some great citations in the medical press about it’s ability to control blood sugar. Glycemic index is a way to quantify what will happen when you ingest a food. This chart from Harvard Medical School shows the glycemic index for 100 foods. Having an evaluation number of 54 is good for a carbohydrate, this is the same number as a banana.
But I didn’t want to have any spike in the blood sugar, so I reached for another flour, Almond. Since Almond flour contains a bit of protein, fat and fiber all in one tasty and sweet package, I knew this would work to truly stabilize blood sugar.
Rounded out the mixture with 3 forms of fiber, Flax, chia, psyllium and a bit of Cinnamon. This seed trio is becoming my favorite way to create structure for gluten-free baked goods. Cinnamon has many citations in medical literature about its benefits in controlling blood sugar.
Lastly, for moisture, sweetness and tenderness, I reached for the homemade applesauce that was bubbling away in my new slow cooker. You can substitute jarred applesauce, but if you have the apples, homemade is so much better.
When the winds are blowing and my house might lose power, I make chicken and dumplings in my stockpot.
Even when the storm is Hurricane Sandy, clear across the country.
I make chicken and dumplings.
Because soup is hot and wet, filling, comforting, a way of saying that all will be ok.
Although Hurricane Sandy is no where near where I live now, in the far left corner of the United States, my heart and hometown are in New Jersey.
Nestled in a tiny town on the banks of the Tenakill, known for it’s ball fields and willow trees.
Where my brother and his family still live and work.
Where the guys serve as first responders for disasters like fire, car accidents and floods.
Sandy has them incredibly busy. I just found out that my brother hasn’t slept since Sunday night (that’s 3 days and counting).
Although I know the guys are fine, I still wish I could help just a bit. Especially since my nephews are students who do this as a volunteer activity.
Yeah, I know I come from a long line of heros.
I sent a donation to the American Red Cross so they can help those who had trees crush their homes and cars. Please help by sending a donation too. Even a few dollars can make a difference, they really don’t need the work of sorting donations of food or supplies. Let the experts decide what they need and then purchase it.
For right now though, that would mean a plane flight to an airport that isn’t functioning and being put up in a house that is already housing a family flooded out of theirs. So I anxiously watch the Google Crisis Map, watch the storm track over multiple family members and worry for all of their safety.
When I get anxious, I cook. Somehow life is just a bit more controlled when I know that my family will be fed.
This recipe is the perfect antidote to cold wet weather. Feel free to use whatever vegetables you have in your home for the soup. It is all good.
Chicken and Dumplings satisfies that need for hot, wet comfort. The soup is very basic, feel free to use what ever vegetables you have around the house to make it uniquely yours. You can leave out the chicken and make a vegetable soup instead The dumplings work on any soup so feel free to use them whenever you want a fluffy top to your bowl. A friend of mine equated them to matzo balls, fluffy and tender. I do believe she is right.
Author: Jean Layton
Recipe type: Soup
Cuisine: American Comfort Food
2 tablespoons olive oil
1 turnip or rutabaga
2 sweet potatoes
2 stalks of celery
1 large onion
½ head of cauliflower
Meat from one chicken- pulled off the bones or 3 cups chicken meat in cubes
½ cup frozen corn
¼ cup frozen peas
2 sprigs fresh rosemary- minced
2 cloves garlic- minced
salt to taste
2 quarts chicken broth or vegetable broth
1 bunch fresh spinach
Wash all the vegetables.
Peel any you feel have tough skins
Cut all the firm vegetables in ¼ inch dice, keeping each one separate
Clean the spinach
slice into shreds or smallish pieces.
In large stock pot, heat the oil over medium high heat.
Add each vegetable starting with the hardest one.
Typically, I put in the sweet potato, carrot, turnip, parsnip and let them cook for 5 minutes
Then the carrots, celery, onion.
If you are using raw chicken, add it now
Cook another 5 minutes or till the vegetables have softened and have a bit of browned edges.
When you get invited to a pot luck before an outdoor summer movie, what do you bring?
If you are like me, you take a look in your fridge, creating on the spot.
I had 2 pounds of fresh bing cherries when we got the invite. Knew that this particular host family was also gluten free.
So a fresh cherry clafoutis gluten-free was in order.
A clafoutis is a lovely tender cake made with fresh fruit, butter, cream and eggs.
Traditionally, the cherries aren’t pitted to allow the almondy flavor of the pits to enhance the cherries.
My family prefers to just eat the cake instead of spitting pits. So I picked up my new Oxo Cherry Pitter and had a great time pitting the cherries in a flash.
This is a recipe to keep on hand for the lovelies of fresh fruits. Equally good with apricots, peaches or plums, but traditionally made with Cherries. I added just a smidge of lemon peel for brightness
Recipe type: Dessert, Brunch, Breakfast pastry
30 grams raw buckwheat flour- grind your own green groats in a coffee grinder for this flour or substitute xanthan gum or use ½ teaspoon xanthan gum
150 grams white flour mix|http://www.gfdoctorrecipes.com/recipes/white-flour-mix.html]