Simple Chick

After gorging on gingerbread and all the other gluttonous holiday fare, I am ready to embrace my new year’s resolution. I pondered more than usual this time. Last year it was to sweat every day and I enjoyed all the little aspects it brought to my life. I wanted to make sure that this year’s was up to par, and I believe I chose wisely.

Live Simply.

The best things in life are nearest: Breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of right just before you. Then do not grasp at the stars, but do life's plain, common work as it comes, certain that daily duties and daily bread are the sweetest things in life. 
~Robert Louis Stevenson

 

I often get bogged down by daily duties and responsibilities and forget to step back and appreciate that life CAN be simple. Even with all the many expectations and roles we play. I plan to enter each day with this mindset and apply in every area possible. Eating simply, thinking simply, you get the idea.

 

That said here is a simple and healthy recipe to start your new year off right. I saw this on pinterest and have been dying to try it. You can make one serving or fill your whole muffin tin! I like to make ahead meals so the recipe below fills the whole kit and caboodle. Enjoy!

Chick in a Cup

I can’t tell you how simple and delicious this recipe is to make. It seems silly to post something so easy but it was too delightful not to share. The egg was fluffy and poached perfectly in the turkey cup. Two filled me up after a strenous work out, and one made a great afternoon snack! The following makes 9 servings.

Ingredients

·         9 organic free range eggs
·         9 slices organic deli turkey
·         PAM organic olive oil spray
·         Salt and pepper to taste

Directions

Preheat your oven to 375 degrees F.

Lightly spray a muffin tin with olive oil. Line the cups with one slice of deli meat. Crack one egg carefully into the turkey cup, and dust with salt and pepper. I sprinkled a little Cajun seasoning on mine because I enjoy a little kick in the morning!

Bake for 20 minutes, remove, and let cool for about 5 minutes.

Pop out and enjoy! Happy New Year!

You Can't Catch Me

Winter chills brought out the recluse in me so excuse the lapse of lyrical lines from me dear readers. Many mugs of mulled cider were made and the fireplace cooed with flames around the clock. But I am back in business so to speak and kicking it off with a delightful treat. It wasn’t long before cabin fever came knocking and I began chasing imaginary gingerbread men around the abode. With my sanity restored enough to be allowed near my kitchen appliances I caught that little ginger and mashed him into a mouthwatering, buttery button of comfort. Oh the things I do for you.

So before you start “resolutioning”, dig into one of these beauties and savor the last sugary morsels of 2012. Happy New Year my friends, and I toast you with a mug and mushy cookie from my kitchen.

Soft & Slightly Spicy G-Free Gingerbread Cookies

I wouldn't call this cookie waist line friendly, but hey one never hurt right! The spices were bold enough to please our adult taste buds and light enough to not scare away my son. A perfect ending to any holiday meal and definitely a crowd pleaser. Enjoy!

Ingredients

·         1 ¼ cup gluten free all-purpose flour
·         1 tsp ground ginger
·         ½ tsp ground cinnamon
·         ¼ tsp ground cloves
·         ½ tsp baking soda
·         Pinch of kosher salt
·         ¼ cup + 2 tbs margarine, softened
·         ½ cup white sugar
·         1 large egg
·         1 ½ tsp water
·         2 tbs blackstrap molasses
·         1 tbs white sugar (to roll the cookies in)

Directions

Preheat your oven to 350 degrees F. In a bowl sift together your flour, ginger, baking soda, cinnamon, cloves, and salt.

In a large mixing bowl, cream together your margarine and cup of sugar until fluffy. Beat in the egg, then stir in the water and molasses. When combined, slowly add in the flour and spice mixture.

Shape dough into balls, a little smaller than a golf ball size, and roll them in the tablespoon of sugar. Place the cookies a couple inches apart onto an ungreased cookie sheet, and press down slightly to ensure they cook evenly.

Bake for about 8 to 10 minutes. I baked for 9 minutes, pulled from the oven and let them cool on the sheet for 5 minutes before removing them and placing on a plate.

Enjoy with a tall glass of milk! (Almond milk for this gal). Store in an airtight container for the freshest cookies days later.

Indie: 1

Gingerbread man: 0.

Thanks again for reading this year and I look forward to providing you many more gluten free friendly recipes in 2013!

Don't Pretzel My Buttons Mr. Winter

The once bright orange and blood red leaves are fading to earthy browns and littering the lawns. The autumn air is crisper, hinting of colder days to come. Our evening walks are now accompanied by big puffs of wispy breaths, smoking the air in between us. I found myself in shock yesterday, realizing that my favorite month is on its way out, waving its bare boned branches in farewell.

I am not ready to let go though. Stubbornly I sorted my mourning thoughts and dug into my cabinets, fishing out ingredients to soothe my aching soul. A recipe that fights back at the notion that winter is pushing its way in. And what says October more than a piping hot pretzel, sprinkled with salt, melting in your mouth?

Flour caked my pants all afternoon and dough clung under my nails. The courtyard doors were sprung open, but I dared not shiver and admit defeat. No, this last October Sunday afternoon would not be tainted by the north winds. Even if it meant I baked in my earmuffs.

Rosemary and Sea Salt Pretzels
Adapted from TwoPeasandTheirPod
This is my first foray into gluten free pretzels and I must admit it was quite a challenge. Sunday afternoons are recommended as it is a long process to make them. I boiled one batch before baking and made them into pretzel “bites”, and the other batch I curled and shaped straight to the pan. The non-boiled pretzels tasted more like bread, while the boiled and more of a pretzel consistency. Both were nonetheless delicious, especially dunked in spicy mustard. Enjoy!

Ingredients
• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast (2 1/4 teaspoons)
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons sea salt
• 5 cups all-purpose gluten free flour (I used Bob’s)
• 2 tablespoons chopped fresh rosemary
• Canola oil, to grease bowl
• 3 quarts water (if boiling)
• 2/3 cups baking soda (if boiling)
• 1 whole egg, beaten with 1 tablespoon cold water
• Coarse sea salt

Directions
In the bowl of your mixer combine first four ingredients (water, sugar, yeast, and butter) with a dough hook. Let sit for 5 minutes.

In a bowl whisk sea salt, flour, and rosemary and slowly add to the bowl on low speed. Increase your speed and knead until the dough sticks together and pulls away from the bowl. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Lightly coat a large bowl with canola oil and add your dough ball. Cover with multiple towels, and place in a warm dry place for the dough to rise. I let mine rise for one hour.

Preheat your oven to 425 degrees F.

Remove dough and divide into 6-8 pieces, depending on how large you want your pretzels. Shape by crossing the right side over the left, than left over right. Flip ends up.

Place on baking sheet. Whisk the egg with 1 tbs of water, and brush over the tops of the pretzels. This will give them a nice golden glow. Sprinkle liberally with sea salt.

Bake for about 15-17 minutes, or until golden brown. Serve warm with spicy mustard!

If boiling:

Bring the water to a boil in a large pot. Add baking soda, slowly. Divide dough into “bites”. Submerge pretzels for 30 seconds than place on baking sheet. Be careful when removing as the dough is very flimsy!

Follow instructions for baking above.

Pumpkin Please

Fall is by far my favorite season, and with the crisp leaves crunching under the soles of my boots, I feel like taking a walk in a new direction. A direction that involves more deep breathes of brisk morning air, more meditation, more time carved out for family, and more cooking.

Obviously the last bit is where you’re supposed to be excited. I know it’s been a while since my last post and I could throw a million excuses at you, but instead I shall throw you a recipe that makes up for lost time. And what do you know, it happens to incorporate my favorite fall ingredient…pumpkin.


The last few weeks I have been drooling over a local café’s pumpkin cookies. Queenies, a small shop housing big seasonal flavors in Utica Square, has been a favorite drop in lunch spot for me since high school, so it was no surprise that I was inspired by all their fabulous fall treats. Unfortunately their pumpkin cookies aren't kind to the g-free tummy so I was once again on a mission to sate my sweet tooth.

I probably searched for an hour yesterday for a recipe that I could easily adapt gluten free without a bunch of substitutes. I've honestly always been a little leary of recipes involving ingredients like xanthum gum or 8 different flours. After a long search I settled on a couple recipes to adapt from...and then I bought my first can of pumpkin of the season, shocked that it just purchased. Usually by now the stuff is in permanent stock in my pantry.

I am not claiming this recipe to be “healthy” dear readers, but we all need a treat or two every now and then right? I am sure you are hoarding halloween candies in your households so a little butter and sugar won't hurt. Just go for a long walk in the wispy autumn wind afterwards!

I decided to test the recipe on my husband and son without letting them know it was gluten free to get a true response. They both scarfed down a few within minutes so I think that gives you an honest answer. They were pretty astonished when I revealed my little secret, and then promptly both helped themselves to another. My co workers had praise as well, and I do believe I will be repeating this for them very soon.

Pumpkin Cookies with Cream Cheese Frosting
These cookies turned out cakey, almost to a muffin top consistency. Fluffy and rich inside and topped with smooth icing helps them glide down easily, and the pumpkin and spice bring all the delicious flavors of fall to your taste buds. Try and eat just one, I dare you. My son loved them without icing, but everyone else doted on them with icing. You should definitely try both! Recipe adapted from Very Best Baking.

Ingredients
• 2 ½ cups bob’s gluten free flour mix
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp ground nutmeg
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 ½ cups baker’s sugar
• ½ cup butter, softened
• 1 can organic pumpkin
• 1 large egg
• 1 tsp organic vanilla extract
• Gluten free cream cheese frosting (optional)

Directions

Preheat your oven to 350F.

In a mixing bowl whisk together all dry ingredients (spices, baking soda, powder, and flour) and set aside.

With a mixer, cream together butter and sugar until fluffy. Add in egg, pumpkin, and vanilla and beat until combined. Slowly add in dry mixture until fully combined. Your batter will be pretty sticky so you may have to scrape down the sides every so often.

Spoon batter onto cookie sheets and lightly press down. This will ensure the middle cooks all the way and allow you to create form to the cookie.

I baked there batches of a dozen at a time, for about 13-15 minutes. Watch the edges of the cookies and pull when they are slightly golden brown.

Let cool completely, then ice with your favorite cream cheese frosting!

Midwestern Comfort

Football arrived in a booming fashion last weekend. It blared from my speakers and spiked my blood with unrelenting energy! I’m using this as reasoning for my insane decision to run 4+ miles in Okie heat for a bag of okra from the farmer’s market on Saturday. I don’t live that far but it was necessary to hit the bank’s ATM first which made one heck of a sweet Saturday morning stroll.

I don’t know what sparked my desire for but sometimes we just need some good ol’ Midwestern comfort cooking in our kitchen. Sorry, since we don’t live in the south so I couldn’t justify this to be a southern comfort food and took the opportunity to rebrand if you will. Plus folks, it ain’t fried.

So as the wind came sweepin’ down the plains that morning (or rather the light breeze down the running path that was dotted with the sweet aroma of honeysuckles and sweat), I began to mull over recipes in my head. The thought of subjecting the fresh okra to Crisco torture made me cringe. My trek was making me put that okra on a mouthwatering pedestal!

So, I decided that to get the most of my woody green stems I would roast them. A little salt, pepper, and olive oil sounded simple and a dash of jerk spice found at the market sounded salivating. Obviously you can use whatever spice your little Midwestern heart desires but you know I always gravitate towards sides with a bit o’ kick!

This okra took no time at all and it gave comfort without any butter or deep fry bath. Eat your heart out Paula Deen.

Spicy Roasted Okra
This okra was slightly crunchy on the outside, and delightfully moist on the inside. I had to seriously refrain from eating them off the baking sheet before I plated. Okay, maybe I had two. Or five. Go for smaller okra as the large ones didn’t have as great of texture in my opinion. Simple Midwestern comfort at it’s best.

Ingredients
• 1 pound whole okra
• EVOO spray
• Kosher salt
• Fresh ground pepper
• Seasoning of choice (I had jerk seasoning to use up!)

Directions
Preheat your oven to 450F.

Rinse your okra well and pat dry. Lightly spray with olive oil and toss in your spices. I am pretty liberal with mine, as you all know very well by now. Place evenly on a baking sheet and lightly spray one more time with olive oil. This is where spray versus liquid comes in handy.

Bake for 20 minutes, turning half way and watching closely so they don’t burn. Let cool and serve warm!

Eureka!

I get overexcited over pretty simple things, maybe to the point of embarrassment to those around me. I often catch myself overly panting and awkwardly commenting to myself when these periods of overwhelming elation happen. Case in point, the blueberry sale at whole foods yesterday. It was a “EUREKA” highlight and apparently my subconscious decided she had to celebrate publicly.


Let me paint a picture for you. I had been aimlessly wandering around the store prior to the eureka occurrence, pondering what kind of birthday cake I was going to make for my neighbor, and dear friend. It had to be quick. It had to be delicious. And, it had to be gluten free. Does anybody else feel the desperation that manifested itself while I mulled over these monstrous demands?

Ok, maybe not monstrous, but last second miracles rarely turn out as well as this did. I fist pumped the gluten free gods after this one.

I digress. After grabbing Pamela’s gluten free cake mix (yes I had to cheat friends, don’t judge), I found myself trying to find solace in the produce section. And there they were. Carton after carton stacked delicately upon wooden crates and screaming, “Here I am! Use ME in you cake and all your troubles will melt away.” I may have hit the point of frantic delirious cook at this point. Blueberries. Bright, juicy, unbelievable plump blueberries. The saliva pooled in my anxious dry mouth, and I began to tremble with excitement. Lemon zest, blueberries, whipped vanilla icing… perfection. And to pack in a real punch, and feed the crowd, I decided it had to be two layers. Yes, I embraced insanity and it never tasted so good.

Lemon Blueberry Gluten Free Cake
I have always liked how moist Pamela’s gluten free cake mix turns out for me. I am excited to try this recipe subbing my own almond flour mix next time, but trust me don’t overlook this recipe. The cakes stacked with fluffy delight on top of one another and burst with sweet blueberry and fresh lemony flavor.

Ingredients
• 1 bag Pamela’s gluten free vanilla cake mix
• 1 pint blueberries
• Zest of one large lemon
• ½ large lemon, squeezed
• 4 eggs
• 1/3 cup vegetable oil
• ¼ cup water

Directions
Preheat your oven to 350F. Grease two round cake pans.

In a large mixing bowl combine all ingredients except blueberries and mix well. Do not over mix. Gently fold in your blueberries. Pour evenly into the 2 pans.

Bake for 20-23 minutes. Cool for 10 minutes at least before transferring to stack. I made the cakes at lunch and let them settle and cool in the pans for a couple hours.

To assemble, tip first cake onto serving dish. Gently pat a thin layer of vanilla, whipped with a little lemon zest, icing over the top. Place second cake on top, and gently press down to help it stick. Lightly cover the top of the cake with another layer of icing. Add blueberries for decoration if you wish.

I let mine sit in the fridge until it was time to serve which helped it not crumble, and keep moist.

Honey Lavender Almond Butter

Bless my husband who deals with my erratic cravings. I am worse than a pregnant woman when I crave something. Seriously. Steer clear when I am with child because it might get ugly. There will be tears and tantrums in my future, and not from the kiddo. I will admit it friends.


My recent craving is almond butter, and loads of it. I stand sheepishly shoving spoonfuls of the goop hurriedly in my mouth while my husband looks like I have lost it. And maybe I have. But I’m taking the jar of almond butter with me. Just you try and pry it from my hands.

Have you ever noticed how pricey store bought almond butter can be though? I feel like I could dip into my son’s college funds just trying to cover the cost. Justin’s almond butter is so sinfully delicious but I cannot justify seven dollars a pop once a week. And with my craving not sated and going on three weeks I decided to take action. I rolled up my sleeps (spotted with bits of creamy dots from digging the last drop out of the Justin jar) and preheated my oven.

Honey Lavender Almond Butter
I cannot believe how simple it was to make almond butter! The lavender brings a clean earthy taste to the butter, and the honey a smooth sweetness. I roasted my almonds before but you can use them raw.

Ingredients
• 2 cups raw almonds
• ¼ cup honey or agave
• Dash of vanilla extract
• 1 pinch lavender

Directions
Roast the almonds at 350 F for 8-10 minutes. When you begin to smell them, they are ready.

Put the almonds in your food processor and blend for 15 minutes. You will have to stop and scrape down the sides occasionally. The almond will form into a dough ball than smooth out into creamy heaven. Blend less for chunkier almond butter and more for creamier.

Add in vanilla and lavender. Pulse to combine. Pour into a container and stir in honey or agave.

Enjoy!! I am keeping mine in a mason jar in the fridge. Top your fruit or you can do what I do and eat it right out of the jar. This method repels husbands quite well.