I’m Not Going Cold Turkey THIS Turkey Day!

I may be the only gluten free gal not shaking in her boots this year. I find it just as easy to enjoy myself on this holiday as I do every other day of the week. Why all the trepidation? I am probably less scared than the diet obsessed calorie phobic that lurks around every family. You know who I am talking about. The one that cringes with the crackle of freshly baked loaf of bread because of the carb content, or hides in the bathroom while slices of pie are being deliciously devoured. Resolutions are made at the beginning of the next year for a reason my dear readers. We work hard all year, and I think we need to reward ourselves! Being Greek, I have learned some wonderful lessons around the holidays. For instance, there are no calories on holidays. It’s true I tell you! Once you stop counting carbs and just enjoying your favorite delights, you’ll realize how miniscule a couple more ticks on that scale for one day can be. Plus, we all burn off half the cranberry dressing with a rousing game of football right?

Okay off my perch now. I am not saying to overindulge by any means by the way. Dig in with appropriate portions of course. If I can remain at ease on this holiday, I see no reason why you cannot. It’s after all, a holiday based on a feast!

So feast your eyes on

some good advice on keeping gfree guiltily below. I’ll keep you from hyperventilating at either the scale or the site of the potentially gluten gravy, and you just sit back and enjoy.

For my advice about a stress/gluten free Thanksgiving, I give you tips from my blog mentor herself, the glutenfreegoddess. I often get inspiration from her recipes, and she has had much more experience in the gfree world than I. She has written a great guide about where your gluten may be lurking. A bit from her blog below!

•Marinades and soy sauce, broth and bouillon may use wheat or barley in flavors and seasonings. Although I urge you to check your turkey for gluten-free status, most I've seen are safe- if you avoid the seasoning or gravy packet.
•For thickening gravy, whisk in a tablespoon or two of sweet rice flour or an arrowroot starch slurry. Potato flour is another choice- but be careful you don't add too much and end up with gravy you have to slice and serve. I like to add a splash of dry sherry, brandy, or wine to the gravy as well. It gives it that extra kick (and goddess knows, sometimes we need it- especially around the holidays).
•For stuffing, simply follow your favorite recipe and substitute toasted cubes of gluten-free cornbread or a loaf of store-bought gluten-free white bread. Or try my personal favorite stuffing recipe- Cornbread Stuffing with Curried Apples and Cranberries.
•For a crunchy bread crumb topping, try my Crunchy Gluten-Free Breadcrumbs (process toasted GF waffles- they make perfect golden crumbs).
•For a gluten-free mac and cheese try my Kicked Up Baked Mac and Cheese Recipe or my dairy-free Baked Mac and Cheese or my totally from scratch Cheesy Uncheese Mac and Cheese (fab for vegan guests).
•For a classic cookie crumb pie crust use Pamela's cookies (Lemon or Ginger or Chocolate, depending upon the filling) processed into crumbs; I use Joy of Cooking's classic cookie/cracker crumb recipe and simply substitute with gluten free cookies. For a butter replacement, try Spectrum Organic Shortening.
•For a gluten-free pie crust folks rave about, try Rebecca Reilly's Gluten-Free Pie Crust recipe with sorghum flour.

Read more: http://glutenfreegoddess.blogspot.com/2008/11/thanksgiving-recipes-tips-for-gluten.html#ixzz167Xdn3Mo

Let's Talk Thanksgiving & Local Thanksgivings

I am very much a celebrator of Thanksgiving. You won't find me hanging my stockings with care until I have dined and stuffed myself fuller than the turkey.

I feel it's only decent to give Thanksgiving the time and respect it deserves. The pilgrims didn't peace pipe it with the Indians over a bird for nothing my friends.

I love Christmas time, but December is the month I dedicate to it's festivities. The month of November is a great time to think about all the wonderful blessings we have in our lives. Like for instance, I am thankful that there are so many more gluten free conscious places in Tulsa now! It’s amazing how quickly our city adapted to people’s needs and I am so grateful to be living in a community that aims to please and satisfy it’s consumers.

So before Turkey Day arrives, I want to share a local downtown restaurant that has helped me wind into Thursday’s celebration… Mod’s Coffee and Crepes. Every Tuesday, Mod’s opens it’s doors and arms to the g-free community, making glorious gluten free crepes.

I have not had a crepe since my French Club days back in high school, and they are just as delicious as I remember. Well, probably more delicious as we were making ours on a portable griddle, masking any recipe flaw with gobs of nutella, but as president I was happy to make this a Friday morning tradition nonetheless.

I digress back to modern day and Mod’s. I have been a friend of theirs on facebook for a few months and have seen posts about their gluten free crepe Tuesdays for quite some time, but have never been able to stop by to try, until today that is. I tried the Spicy Turkey and Cranberry Crepe, perfect for preparation for Thursday’s feast.

My oh my friends, I could not get enough! The crepe was lighter than any wrap I have had, the cranberry was fresh and delicious, a little spicy mustard, turkey, and cheese and perfection was accomplished. The portions are quite generous, but I felt as light and fluffy as my lunch when I left. My husband tried the baked ham and green apple and said it was remarkable.

He forgot to order the gluten free so I was unfortunately not able to try but I'll trust his palate preferences. He does live with a cook that makes him taste test the good, the bad, and sometimes the ugly after all. We split the nutella and banana gluten free crepe for dessert

which ended our delightful lunch. I got to reminiscence in my nutella days from French club too. Les crêpes étaient remarquablement délicieux!
(Side note:Please excuse any tense or gramatically incorrections those of you who are more brushed up in your french flair.)

So I am giving a large THANKS this Thanksgiving to Mod’s for your AMAZING crepes and consideration for the gluten free community. Make a spot for me by the window as you are now my new Tuesday tradition! If you are g-free, vegan, or just a local food connoisseur, get your bum downtown!

Mod’s is open Mon: 11am-2pm, Tues-Fri: 11am-10pm, and Sat:4pm-10pm
http://www.modscrepes.com/

A Spooky and Savory Halloween

The weather always seems to dip dramatically as the haunting hour of Halloween approaches in Oklahoma. It's as if the spirits trail into town, tipping the temperatures to make us aware of their icy presence. So how do I combat their cold weather trickery? With warm and spicy treats in the kitchen! And what is more comforting than a bowl of hearty chili, warming your heart,and sedating those ghoulish goosebumps.I have pulled my fair share of tricks in the past during the witching hours of all hallows eve, so this year I think I will just focus on the treats.

Halloween is my favorite holiday, so I was more than thrilled to host on Sunday night. It's always rewarding to entertain and satisfy a big crowd for not a big buck. This recipe is heavy on the flavor and light on the wallet. One thing that I NEVER skimp on however, is the decorating. I admit, it looks like halloween threw up in my house, and we could probably rival a Griswald Christmas, but we are festivous nonetheless.

Chili is a fall/winter crock pot staple in our house, and I always enjoy adding seasonal ingredients to any dish I dish out to you lovely readers. So here it is...a spooking spiced chili concoction I threw together in my bubbling cauldron, "Pumpkin Chicken Chili". Feel free to add more spice, if you dare...

Pumpkin Chicken Chili
•2 tablespoons EVOO
•1 small yellow onion, chopped
•1 orange bell pepper, cored, seeded and chopped
•2 jalapeños, seeded and finely chopped
•2 cloves garlic, minced
•1 ½ lbs boiled, shredded chicken
•1 (14.5-ounce) can Muir Glen Fire Roasted Tomatoes (with juice)
•1 (15-ounce) can organic pumpkin purée
•2 cups water
•2 tablespoons pumpkin pie spice
•3 tablespoons chili powder
•1 teaspoon ground cumin
•Kosher salt and ground black pepper to taste
•1 (15-ounce) can kidney beans, rinsed and drained
•1 package organic shredded mild cheddar cheese (optional topping)
•Corn tortilla strips (optional topping)

Heat the EVOO in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until onion is translucent, about 5 minutes. Add your shredded or cooked shredded chicken and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil.
Reduce the heat to medium low and add kidney beans. Cover and simmer, stirring occasionally, for 30 minutes-1 hour. Ladle chili into bowls and serve. Taste test, and adjust spices to your liking.
Serve with shredded cheddar cheese, and corn tortilla strips for toppings. I also accompanied mine with my pumpkin corn muffins below.

The Now Infamous, Spinach, Rice & Feta Pie

You’ve asked, I’ve delivered. Our Spinach Rice, and Feta Pie Recipe. Why am I using “our” instead of “my” you ask? Because I must give dual props to my wonderful husband. The original recipe was his, and we made it frequently during our brief journey in vegetarianism. Can you make that an ‘ism’? Seems right.

I digress.

We decided to make a few changes to the recipe, making it gluten free, and healthier. It is so easy to make, and keeps for days! I am not a leftover person myself, but this changes all the rules. I must confess that I am a perpetual packer of leftovers, and never a consumer of the day old remains of my lunches and dinners. I place the food neatly in airtight containers, insuring its freshness…then it sits. And sits. Until it’s thrown out. My attempt at green eating, and food conservation ultimately fails in my fridge. I will work on this my friends. Now that I have put the demon out there, it shall be conquered. Starting with a delicious spinach pie that, wait…tastes even better the day after! AND COLD! I usually have to AT THE VERY LEAST heat my leftovers. I was never the cold pizza for breakfast gal. But this, can stand on its own two feet, in any temperature. More than I can say for myself. I have to be thawed below 65 degrees.

So here you are dear readers and followers, the spinach pie recipe. I am happy to oblige. Now go get cookin’!

Spinach, Rice, and Feta Pie

•2 tsps margarine
•¾ cup onion chopped
•2 tsps brown rice flour
•½ tsp kosher salt
•¼ tsp pepper
•1 ½ cups organic skim milk
•2 cups organic brown rice- cooked
•¾ cup feta cheese, crumbled
•1 large free range organic egg-lightly beaten
•2 large free range organic egg whites
•10 ounces frozen chopped spinach, thawed and drained
•Olive Oil cooking spray
•2 tbs parmesan cheese, grated

Preheat oven to 400°.

Melt the margarine in a large saucepan over medium heat. Add chopped onion, and saute for about 3 minutes. Stir in the brown rice flour, kosher salt, and pepper. Gradually add your milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until it becomes slightly thick, stirring constantly. Remove saucepan from heat, and stir in the cooked rice, crumbled feta cheese, egg, egg whites, and spinach.
Pour mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie.

Cover and chill in the refrigerator (if making ahead of time)

To serve, let stand 30 minutes at room temperature.
Bake pie at 400° for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.

GF Indie VS GF Baking

Welcome readers, young and old, to this never-ending battle between the oven and GF Indie. In one corner, we have the fickle flamed oven- armed with baking time and heat trickery to all gluten free substitutes, with an astounding record of 4 months undefeated wins. In the other corner, GF Indie, a determined gluten free chef, armed with a new recipe, wooden spoon, and an iron will to win.

The chef whisks and whirls her spoon into the batter, aware of the eerie red eyed glow of the oven, waiting to destroy her newest baking opponent. Can this baking battle end with the GF Indie baffling the tumultuous oven winning streak? She pops in her filled muffin cups and prepares for a possible comeback.

The minutes tick away, as the little chef eagerly checks the oven window. There is no apparent sign of burning; the batter seems to be nestled comfortably in its fluted cups. A faint sugary pumpkin smell seeps out of the oven. The battle seems to be leaning in the chef’s favor. 3…2…1…BEEEEEEP. The resounding sound of the battle’s near end echoes throughout the kitchen. Here is the moment of truth. The chef reaches in with her mitts, and pulls the muffins away from past and present potential baking debauchery.

The muffins have cooled and the results are in. GF Indie’s breath catches in her throat as she inserts the slender wooden toothpick into the center of the muffin. Clean. She braces the butter knife and delicately lets it fall into the fluffy concoction. Lifting the half into her mouth she is taken aback by the bursts of pumpkin, cinnamon and spice!

It melts lovingly with it’s tickle-to-the-tongue texture.

Alas! A win for GF Indie! This chef will no longer be the gluten free baking buffoon.

Okay, Okay, you may think that this post was a little dramatic to open with but my dear friends, this was a win for the world. I have had to deal with multiple trials and tribulations in the kitchen for months on end now. My cookies spread wildly over the pan, dripping it’s failed firming technique all over my oven’s burners. My brownies take on an unpleasant soupy state. My pies have not cooked through, and my cakes taste like I used sand instead of sifted rice flour. I have tried homemade, semi-homemade, and store bought recipes…all ending in near or all failure.

I admit this to you, because I don’t want you to think that all this change has been easy. I have had many hardships in the kitchen. I used to be wonderful at baking. It was one of the things that naturally came easy to me. I have always loved cooking three course meals and being able to end it with a blissful dessert was a specialty I felt blessed to have come into. However, all that changed when I went gluten free. Baking is a whole new ball game, and has become a battle of wits I refuse to back down from.

So this my friends, is a battle won. These pumpkin corn muffins are a real treat, and easy schmeazy to make! I was inspired by one of gluten free goddess’ recipes, but made mine a little sweeter. We could always use more ways to make life a little sweeter right?



Pumpkin Corn Muffins

•3 large organic free-range eggs
•1/2 cup olive oil
•1 teaspoon pure vanilla extract
•1 ½ teaspoon cinnamon
•1 1/2 teaspoon Pumpkin Pie Spice
•3/4 cup organic pumpkin puree
•1 cup organic light brown sugar
•1 cup Bob's Red Mill Gluten-Free Cornmeal
•1 cup Pamela's Ultimate Baking Mix
•1 teaspoon baking powder
•1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F and line a 12-cup muffin tin with muffin cups.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and Pumpkin Pie Spice and whisk to combine.

In a separate mixing bowl whisk together your cornmeal, Pamela's Ultimate Baking Mix, baking powder, and salt.

Using a wooden spoon, add the dry ingredients into the wet ingredients. Stir by hand just enough to make the batter smooth. Drop the batter by spoonfuls into the twelve muffin cups filling almost to the brim.

Bake on a center rack in the preheated oven for about 25 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done.

Let the muffins cool, then remove the muffins from the tin and place them on the wire rack to continue cooling.

Serve warm. I found they were delicious with yogurt butter, but I would imagine apple butter would be divine! We had ours the next day on the side with our navy bean soup, and would also compliment chili quite well!

Festival Foodie

I love to camp in the fall. The air is crisp, the trees are a melody of colors, and the weather is perfect. I enjoy cozying up to a warm fire and watching the embers sizzle my stress away. Another love of mine is live music in the fall. Combine them both, and well, you have my heaven on earth.
My husband and I traveled to Mulberry Mountain last weekend for Harvest Bluegrass Festival. I was excited to set a naturally gluten free menu that kept our bellies full and our hearts light as we danced away to the sound of musicians seducing the strings of their instruments. Banjoes, brats, bunches of dried fruit, and boisterous buddies made our weekend absolutely blissful.
I like to keep my menu easy when I camp. No fuss so the focus is on enjoying mother nature’s gifts. We could all use a little help from nature to get us back in the right head space. I encourage you to throw your camping gear in the trunk before the winter chill peeps it’s head in, and pack some easy snacking goodies. So here you go… a few good snacking on the go recipes to keep in mind for your next camping excursion…Or just to have around the house!

>Tasty Trail Mix
• ½ cup dried cherries
• ½ cup dried cranberries
• 1 cup unsalted almonds
• 1 cup plain M&M’s
• 4 cups rice chex

Mix together and munch away!

Puppy Chow
• 9 cups crispy rice cereal squares
• 1/2 cup peanut butter
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups confectioners' sugar

In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth. Remove from heat, add cereal and stir until coated. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

Cranberry Mixer
• 2 cups sunflower seeds, raw
• 1 cup pine nuts
• 1 cup pumpkin seeds, raw
• 1 cup cranberries, dried and sweetened
• 1 cup raisins

Measure all of the ingredients into a mixing bowl and stir with a wooden spoon until well combined.

Apple Pie Dip with Cinnamon Corn Chips

•1 1/3 cups peeled, cored, and diced apple
•1 teaspoon fresh lemon juice
•2 teaspoons brown sugar
•2 teaspoons apricot preserves
•1/8 teaspoon cinnamon
For Corn Chips
•5 (6-inch) corn tortillas
•2 tablespoons butter, melted
•1 teaspoon cinnamon
•1 ½ tbs sugar

Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled. Brush the tortillas with butter, and then cut them into wedges. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, (about 10 minutes). Let them cool before serving.

Falling for Fall Fare

Before I begin my newest post I feel as though I must apologize to you dear readers. I have neglected you for quite some time now and I appreciate you letting me know that a new post is wanted! So, with this apology, I begin my post. Enjoy.

Fall is officially here. Beautiful bursts of red and orange are sweeping across the trees, and the air is getting crisper by the day. Football has officially taken over our television sets, and I am consistently craving grilled brats and the smell of my chiminea. I try and spend as much time outside as possible, breathing in the change of the season. And with the change of the colors and weather, a change in my menu is a must. I’m saying goodbye to the bright summer fruits and chilled cucumber soup, and hello to crisp gala apples and warm spinach and feta pie.
While I took a brief hiatus from my blog, I collected a many new delicious recipes. See, my absence alas brings new and fresh ideas to the table. Your dinner table. And hopefully a little absence made your hearts and tummies a little fonder.

I am christening fall foods with a recipe that will warm up your grilling gloves and get you game ready in no time flat. Lemon & Oregano Grilled Chicken with oven roasted, sea salt rosemary potatoes. Two very simple recipes that taste simply delicious. Both are easy to make on a week night as well. And don’t we all need more of THOSE recipes?!

Lemon & Oregano Chicken
•4 free range organic chicken breasts – pounded out
•2 lemons
•Dried Oregano
•Garlic Powder
•Kosher salt

Place chicken in a marinating dish. Zest both lemons over the top, and then squeeze the lemon juice on top. Coat the chicken on both sides with kosher salt, oregano and garlic powder. Don’t be afraid to get liberal with your spices. Grilling can burn off some of the flavor and nobody likes a bland chicken breast!
Grill the chicken until well done. Be careful to grill pretty immediately because the acid in the lemon juice begins to break down the chicken pretty quick. Serve with potatoes below!

Roasted Rosemary & Sea Salt Potatoes
•10 red skin potatoes – quartered
•2 tablespoons dried rosemary or 2-3 sprigs of fresh rosemary
•4 tablespoons extra virgin olive oil
•1 tablespoon sea salt
•1 tablespoon freshly ground black pepper
•2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)

Preheat your oven to 350 degrees.
Quarter your potatoes and place them in a mixing bowl. Add all your seasoning ingredients. Transfer seasoned potatoes to a nonstick baking dish.
Place in oven for 30-35 minutes or until golden brown and tender. Enjoy with your chicken!