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Thursday, June 30, 2011

Ingredients for the GF Cook

By Glen Bledsoe
This is what I keep in my cupboards & refrigerator.  It is simple--you can make it more complicated--but I'm on the go and like to keep things easy. Also, I don't have a lot of variety in my diet--ingredient-wise--but lots of variety recipe-wise.

  Brown Rice Flour
  Coconut Flour
  Garbanzo Bean Flour
  Aluminum Free Baking Powder
  Pure Vanilla Extract
  Hazelnut Milk or Almond Milk
  Cinnamon, ginger, nutmeg
  Sea Salt

  Fresh Herbs: Basil, Thyme, Oregano, Chili Powder, Sea Salt, Pepper Corns
  Canned Items: Stewed Tomatoes, Organic Chicken Broth, Green Chilies
  Pasta & Beans: Canned Black Beans, Brown Rice Pasta (Trader Joe's), Brown Rice, Quinoa, Green Lentils
  Condiments: Organic Olive Oil and Balsamic Vinegar, Gluten Free Tamari, Dill Pickles

  Organic Eggs
  Organic Onions
  Organic Carrots
  Organic Greens
  Organic Zucchini
  Organic Apples
  Organic Celery
  Brown Rice Tortillas
  Ruby Yams
  Organic Mayonnaise
  Goat Cheese (I can eat a little goat or sheep cheese)
  Pasta Sauce (Read the label)


Hot Enchiladas

When I was in high school my best friend and I would make large baking dishes stuffed with oniony, cheesy enchiladas.  Now I make them with chicken and onion.  I love enchilada sauce and don't mind the heat.  I don't use as many onions and we used back then.  Here's the recipe.

Set oven to 350 degrees.

12 corn tortillas
1/2 organic onion, chopped fine
2 C. roasted chicken, chopped
1 can sliced black olives
1 can gluten-free enchilada sauce
1 can organic refried beans
Grated non-dairy cheese to taste.

In a large oven-proof pan, line up filled and rolled enchiladas--lay out heated tortillas (I often heat them in the sauce) and fill with refried beans, onion, chicken, black olives, and cheese.  Once the pan is filled with the rolls, pour over the top, enchilada sauce.  Make sure they enchiladas are covered.  Sprinkle with more cheese and olives and bake for about 30 minutes or until bubbly.  Serve with a green salad.

Sunday, June 26, 2011

Hungarian Goulash

Modified from Fannie Farmer's Cookbook

In a skillet melt 3 Tbl bacon fat.
Add 2 large onions, chopped fine and cook until slightly browned.
Add the meat and brown thoroughly on all sides.
3 Tbl brown rice flour
2 tsp paprika (use a very good quality paprika)
2 cloves garlic
Stir in burgundy wine and stock to equal 1 qt.

Cover and cook slowly for about 2 hours or until meat is tender.  Serve with rice or mashed potatoes.  Enjoy!

Hazelnut Strips

This recipe has been modified from a Fannie Farmer's recipe.
Beat until stiff
  1 egg white
Beat in gradually
  1 C Confectioner's sugar
  1 C organic hazelnuts, ground fine
Pat out on a lightly floured board into an oblong, about 1/2 inch thick.
Beat together and spread over first mixture.  Let stand 30 min. to dry.
  1 egg yolk
  6 Tbl confectioner's sugar
  1/2 tsp vanilla
Cut in strips with a knife dipped in hot water.  Place on a greased and floured cookie sheet.  Let stand 10 minutes.  Bake at 300 degrees until delicately brown--about 15 minutes.  Cool and lift from pan.  Makes about 18.

Huckleberry Pie

Mix the following ingredients together and press into a pie pan.  Flute the edge by pressing the dough between your index finger and thumb all around rim.  Poke base with fork tines and bake at 350 for about 20 minutes or until golden.  Set aside to cool.

1/4 C melted Ghee
1/4 C brown sugar
1 Egg
1/4 tsp sea salt
3/4 C. rice flour
1 tsp baking powder
1/2 tsp vanilla

Meanwhile, wash and drain thoroughly:
   1 quart huckleberries

Mix together in a saucepan
   1 cup sugar
   3 Tbl cornstarch
   1/8 tsp sea salt
   1 C water
   1 C berries

Cook and stir over low heat until thick.  Add the rest of the berries and 1 Tbl Ghee
Mix  well and cool.  Just before serving, pour into the pie shell. Serve with coconut ice cream.

Monday, June 20, 2011

Herb Roasted Chicken

Preheat oven to 450 degrees F.
Ingredients for Rub:
2 sprigs rosemary, finely chopped
5 sage leaves, finely chopped,
3 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil
Sea salt
1 (3 to 3 1/2-pound) whole chicken
Mix herbs with salt to taste and olive oil together to form a paste and distribute under the skin by lifting and sticking mixture under the skin with fingers,

Mix together and distribute around chicken:
2 medium onions, cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
1 bay leaf
5 sprigs thyme
2 cups organic chicken stock
3/2 cups dry white wine

Arrange the olive oil drizzled chicken on top of the veggies in the roasting pan and place in the preheated oven. Chicken is done when a thermometer reads between 160 and 170 degrees F. When chicken has reached the proper temp remove it from the roasting pan, place it on a warm platter and cover loosely with foil. Let sit for 10 to 15 minutes before carving.  Use broth for gravy (see gravy recipe).  Serve with the roasted vegetables, mashed potatoes, and green salad.

Saturday, June 18, 2011

Herbed Beet and Carrot Salad

A pretty dish that's good for you and very tasty.

8 organic carrots, grated
3 organic beets, grated
2 organic cloves garlic, minced
1/3 C chopped organic cilantro
1/3 C Rice Vinegar

Mix ingredients in a pretty crystal or glass bowl.  Add vinegar and toss.  Let refrigerate for 1 hour to mix flavors then serve with chicken or fish.

Thursday, June 16, 2011

Honey Chicken

2 Tbl. Honey
1 Tbl. Dijon Mustard
1 Tbl. Apricot Jam
3/4 Tsp. Gluten-Free Tamari

Mix and spread over 6 skinless organic chicken breasts.  This will be slightly soupy--if you want more of a crust, mix in 2 or 3 Tbl. rice bran.  Then as the chicken bakes at 350 degrees for about 40 minutes,  a golden crust will form on top.  If you leave it soupy, a delicious glaze will coat the chicken.  Serve with rice and salad.

Wednesday, June 15, 2011


You like potatoes?  I sure do.  When I bake a potato, I put in a few extra for breakfast.  Once cool, I refrigerate and use for morning hashbrowns.  Just melt ghee in a large pan.  Probably 2 tablespoon's worth.  Cut up the potatoes in 1/2 to 3/4 inch cubes and toss into hot ghee.  Sea salt to taste, pepper if you like and maybe a sprinkling of paprika for color.  Cook until golden.  Serve with nitrate free bacon and organic eggs.

Optional: Horseradish Hashbrowns-- To 4 cups potatoes, add 1 chopped onion, 1 Tbl. horseradish sauce, and 2 tsps. thyme for a wonderful variation.


Sunday, June 12, 2011

Healthy Eating

I try to not eat the things that make me feel unwell, but I do eat them on occasion.  Sometimes because I am weak-willed--a little taste of birthday cake, or a little flan at the Mexican restaurant.  I always pay, however, and wonder why I caved.  But sometimes gluten and dairy lurks in food and I eat it unexpectedly.  It's not until I get symptoms do I realize this has happened.

Wheat is in many foods, and so is dairy.  If you read labels you will be more apt to not get ingredients that make you sick. Look at the ingredient list--how dairy or wheat can be listed.

If you ask at restaurants, being specific that you are eating dairy free and wheat free, you can usually get your meal customized.  Don't feel bad about's your health you're protecting.  I've talked to many people who think they are complaining and feel badly about it.  Students who attend culinary school are being taught how to tend to people with allergies or intolerances.  So be assertive and you'll be rewarded.

Happy eating....


Huevos Rancheros

Ranchero Sauce:
1 tablespoon olive oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon cayenne
1 tablespoon minced green chilies
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup organic chicken stock
3 tablespoons chopped cilantro

Other ingredients:
2 teaspoons olive oil
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups Almond cheese

Ranchero Sauce: In a medium pan, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add cilantro. Adjust seasonings, cover to keep warm.

In a large skillet, heat 1/2 teaspoon of olive oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In another skillet,add 1 tablespoon ghee and heat over medium-high. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.



1 16 oz can of organic garbanzo beans
1/4 cup liquid from can  
3-5 tablespoons lemon juice  
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon sea salt
2 tablespoons olive oil

Drain garbanzo beans and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley or paprika (optional).  Serve with Udi Gluten Free Sandwich Bread or with Rice Crackers. 

Friday, June 10, 2011

Ham and Bean Soup

In a large soup pot saute in olive oil
  1 small onion, chopped
  2 stalks organic celery, chopped
  2 cups chopped nitrate free ham from Trader Joe's
  2 cans organic black beans or white beans
  Organic chicken broth to balance thickness
  Sea salt and pepper to taste
Cook 1/2 hour or so.  Serve with Udi bread and a green salad.  Top soup with lemon slices and a drizzle of olive oil.


Honey Bread

I used to make this all the time when I was a newly wed back in the 70s.  Now let's try it with rice flour.
Recipe from Fannie Farmer Cookbook.

Sift into a mixing bowl
   1 1/2 cups rice flour
   1/2 cup coconut flour
   1 tsp baking powder
   1 tsp baking soda
   1 tsp sea salt
   1/2 tsp cinnamon
   1 tsp ginger
   1/2 cup strained honey
   1 egg, slightly beaten
   1 cup nut milk
Beat thoroughly, 15 minutes the very least.  If you have an electric beater, beat 1/2 hour.  Spoon into a buttered loaf pan.  Bake at 350, about 50 minutes.  Serve in thin slices with unsalted butter.


Hazelnut Torte

Since I was in junior high I've cooked and baked from The All New Fannie Farmer Boston Cooking School Cookbook.  Mine has no cover and is frayed like the end of a shoelace.  Half of the index is gone.  And I only recently found a replacement through  So happy.....

Recipe From Fannie Farmer's Cookbook:

   4 eggs
Beat the whites until stiff.  Beat in
   1/4 cup sugar
Without washing the beater, beat the yolks until thick and lemon-colored.  Beat in
   1/4 cup sugar
Stir in
   2/3 cup ground roasted hazelnuts
   2 tablespoons rum
   1 3/4 cups mashed potatoes, packed lightly
   1 tablespoon vanilla
Fold in the beaten whites.  Bake in an 8-inch spring-form pan.  This moist mixture may take as long as 1 1/2 hours.  Serves 8


Thursday, June 9, 2011


Fall Drive, by Nancy Canyon
Take a pound of unsalted butter and slowly melt it over medium heat.  Cook until it begins to foam.  Scoop off the foam and throw away.  Continue to cook the butter until you hear a spitting sound.  It is now time to remove the ghee from the heat.  At this point there will be brownies of milk settled on the bottom of the pan.  All that is left of the butter is the butter fat.  Let it cool enough to safely handle and pour through a fine sieve into a glass jar with a tight fitting lid.

Ghee has a caramel taste.  It is delicious in baked goods.  Keeps well in the refrigerator.  And, since it's only butter fat without the milk solids, it is usually okay for dairy intolerant people to eat.  Another name for Ghee is clarified butter..  

Gluten-Free Granola from Mirracole Morsels

Our unique granola is delicious and really packs a punch! There are whole nuts and big chunks of fruit in almost every bite. It is crunchy, chunky, and has a wonderful flavor without being too sweet. It makes a great snack that can be eaten dry, mixed in with your favorite yogurt, or enjoyed as a breakfast cereal with milk. It's easy to see how people get hooked. Our many varieties of granola are offered in individually packaged and labeled 14 oz bags, as well as being featured in the bulk food sections of several local stores from Bainbridge Island to Bellingham.


Wednesday, June 1, 2011


Yes, gravy.  And it's easy to make.  My mother used to say:  Almost burn the roast when you're browning it, that way you'll get a rich dark gravy.  So when the meat is done, remove it to a platter and move your roaster pan to stove top and add water and deglaze, which basically means stir water in with the brownies and stir until loosened from the bottom of the pan.  The amount of water depends on the volume of brownies and meat juice.  Taste often to make sure the gravy remains flavorful.  Once you have the stock made, add two tablespoons of corn starch mixed with enough water to make a thin sauce.  Poor this into boiling meat stock and stir constantly until thick.  Add salt and  any herb you like, perhaps thyme, to taste.

I like chicken gravy and turkey gravy, too.  My mother wasn't big on these two gravies, as they weren't dark enough for her.  She was into rich dark gravy, even added a few drops of for even darker gravy with a rich flavor.  Or try boxed gluten-free gravies.  The Imagine brand is pretty good and convenient if you are only cooking a turkey breast (doesn't produce much juice or brownies) and want gravy for mashed potatoes.