Tag: Gluten-free

Contains no wheat or gluten.

Maple-Glazed Homemade Breakfast Sausage Patties
Maple Glazed Homemade Breakfast Sausage Patties

St. Patrick’s Day makes some of us think about dealing with the results of the excessive consumption of alcohol. When I was in college, one of my morning after cures was to head to the local IHOP (International House of Pancakes for those of you not familiar with this restaurant chain) on Storrow Drive in Boston or to a local diner, either the Grecian Yearning in Allston or Johnny’s in Newton (neither exist anymore sadly) and eat a huge greasy breakfast to neutralize all the acid in my stomach. But going to an IHOP or any other diner for that matter, is damn near impossible when you can’t have eggs or milk. So we needed recipes for the morning after, or just when you want a really huge breakfast because you really, really love breakfast.

I was going to do one huge breakfast post, but it would be too long, too hard for you all to search for the recipes after, and posting five or so recipes in one day might be a bit much even for my Type A slightly manic personality. So I’m going to break it up into several posts for this Monday and on Monday the 25th. (You may have noticed that Mary Kate and I switch off weeks on the Monday recipe posts.)

So without further ado, I give you the first recipe of our Hangover Breakfast series:

Maple Glazed Homemade Breakfast Sausage Patties
- 1 pound of ground pork (do not get anything leaner than 80%/20% or they will be dry as dust)
- 1 teaspoon of rubbed sage
- 1 teaspoon of Lawry’s Seasoning Salt (or any other brand of seasoning salt)
- 1 teaspoon of Sriracha (if you don’t have Sriracha, substitute any hot sauce, or a 1/2 teaspoon of crushed red pepper flakes)
- 1/2 teaspoon of ground black pepper
- a pinch of ground cloves
- a pinch of nutmeg
- a dash of marjoram
- 4 Tablespoons of maple pancake syrup (You can use real maple syrup, but the fake stuff works too. Just make sure you check labels, as many brands contain milk.)
Place pork and all ingredients except maple pancake syrup in a bowl. Using your hands, mix all ingredients until the spices are evenly incorporated throughout the pork. (Think making a meatloaf or meatballs). Again using your hands, form ground pork into patties. I was able to make six patties with the amount of ground pork called for in this recipe.

Pork Mixture formed into patties

In a large skillet, fry the patties over medium heat so that they have a nice sear on them, about 3-5 minutes per side depending on the heat of your burner. (Pork should be cooked until the temperature reaches 160°F for food safety.)

Patties frying in skillet

Once the patties are cooked, add the maple pancake syrup to the skillet and heat it through, flipping patties to coat them in the syrup. Place the patties on a plate and serve. The following picture isn’t the greatest, but I think it shows the maple glaze better than the main picture above:

Completed Glazed Patties

Pair these with some waffles, pancakes or home fries (see our Sriracha Oven Roasted Potatoes recipe) , and enjoy!
March 18, 2013
Whatever Wednesday: Farmer’s Almanac Cough Syrup
Tea & Cat

So my mother discovered the Farmer’s Almanac a few years ago (or possibly re-discovered, I’ve never asked — I just assumed that city kids didn’t read the Farmer’s Almanac), and this year has a page-a-day calendar version. Despite living many states away from my mother, I always know what page-a-day she has because she mails me the ones she thinks I’ll find interesting. So I thought I’d share this one with you all, even though it won’t work for Denise (I am somewhat sure that flax seed allergies aren’t incredibly common, but if you have one, don’t make this).
To treat a nagging cough:
- Boil 3T whole flax seed in 1 pint water
- Strain
- Stir in 3T sugar [I’d use honey]
- Add juice of two lemons
- Cool the mixture
- Sip as needed
This sounds to me as though it would work well.

My own make at home cough syrup is a little different. A lot of the time, I just swig a spoonful of honey. If I’m feeling fancy or have a real cough, I will dissolve a few tablespoons of honey in a bit of boiling water, add a half shot of whiskey or brandy and a spare pinch of cayenne. There are no real measurements, as I’ve never made this while not sick. This works pretty well for me.

Here’s hoping you don’t need either recipe, but if you do, they’re here for you.
March 13, 2013

Sizemore Family Mac n’ Cheez

Is there anything better than good solid comfort food? In this dreary mid-winter, I’m drawn again to this casserole that my friend Corianne gave me back when I needed just to go dairy-free. The recipe is her mother’s, but it seems like food is a family affair — Corianne and her sister now run the vegan Treehouse Bakery in Phoenix (ask nicely — they do gluten-free! And if you’re in Phoenix or just a glutton for punishment, like them on Facebook to hear the list of flavors every day. Can I highly recommend the spicy chocolate cupcakes?).

Anyway, I’ve tweaked very few things over the years I’ve had this recipe, as it’s pretty much perfect. It was easy to make gluten-free with quinoa pasta.

Gluten-free, Soy-free, Vegan Cashew Mac and Cheese, courtesy of the Sizemore family

2 quarts water
1 teaspoon salt
2 cups gluten-free macaroni (I recommend quinoa pasta)

Cook mac according to package directions, to the shorter end of the cooking time. Do not overcook! Drain. Pour into greased casserole dish.

1 cup raw cashew pieces
2 cups water

Add to food processor and process until smooth.

2 oz jar of pimentos
2 Tablespoons lemon juice
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dry mustard (optional — adds a tiny bit of kick)

Add these to the cashews, and process until smooth.

Pour sauce over mac.

Cover and bake for 30 minutes at 350F.

Uncover. Top with gluten-free bread crumbs, if desired (I prefer it without, personally) and bake another 15 minutes uncovered.

Enjoy. I think this is best served cold, in the morning, for breakfast, with coffee. But your mileage may vary. I think plenty of people like their mac n’ cheez hot.

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Sizemore Family Mac ‘n’ Cheez

CourseMain Dish

Sizemore Family Mac ‘n’ Cheez

CourseMain Dish

Ingredients

2 cups gluten-free pasta (I prefer quinoa macaroni for this)
4 cups water
2 teaspoons kosher salt
1 cup cashew pieces soaked overnight
1 3/4 cups water
2 Tablespoons lemon juice
2 teaspoons onion powder
1 1/4 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dry mustard optional — adds a tiny bit of kick

Servings:

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March 11, 2013

Stout Braised Corned Beef and Cabbage
Stout Braised Corned Beef and Cabbage

St. Patrick’s Day is coming, and what says St. Patrick’s day better than beer and corned beef and cabbage? Other than bedecking yourself with green leprechaun hats, buckled shoes, and carrying around fake pots of gold, not much. The recipe as I made it has gluten in it, because I used Guinness since I can have wheat, and I also used Beef Reduced Sodium Better than Bouillon to cheat and make my beef broth, which also has gluten in it. To make the recipe gluten free, try Pacific Natural Foods Organic Beef Broth which is gluten free, dairy free, wheat free and soy free, and Green’s Endeavor Double, which is a stout-like gluten free beer.

Stout Braised Corned Beef & Cabbage
- 1 large dutch oven
- 2 – 12 oz bottles of Guinness (or Green’s Endeavor Double, gluten free beer)
- 2 cups of beef broth (if you use commercially made, make sure it’s gluten free and dairy free)
- 1 Tablespoon of pickling spice (I used Penzey’s pickling spice blend) or use spice packet that came with corned beef if it’s safe for your allergies
  Garlic bulb cut so all cloves are open
- 1 bulb of garlic, cut as shown
- 1/2 a medium or large onion, or one small onion, peeled and sliced
- 3-4 lb corned beef (the one I used was Freirich Certified Angus Beef® Corned Beef Brisket, Mary Kate was awesome and called the company and the natural flavorings were only spices, and they verified that it was dairy, soy and gluten free)
- enough to water to cover corned beef in dutch oven
- 1-2 Tablespoons of bacon fat, shortening or cooking oil
- 4 red skinned potatoes, scrubbed and trimmed, but not peeled, cut into 1 inch pieces
- 3 carrots, peeled and trimmed, cut into 3/4 inch pieces
- 1 small turnip, peeled and cut into 1 inch pieces
- 3-4 stalks of celery, de-stringed, and cut into 3/4 inch pieces
- 1 large onion, skin removed and cut in half and then each half into quarters
- 1 small head of cabbage
Preheat oven to 300°F. Place dutch oven on large burner on top of stove. Add beer, beef broth, pickling spice, sliced onion, and garlic bulb to dutch oven. Stir to combine all ingredients. Carefully place corned beef into dutch oven, so as not to splash the beer mixture all over yourself like I did. If necessary add enough water that corned beef is covered with liquid.

Corned Beef with Braising Liquid

On the stove top, bring to a boil over medium high heat. When you have a big rolling boil, turn the burner off, place the lid on the dutch oven and put it in the oven.

Corned Beef in Braising Liquid at Rolling Boil

Bake in the oven for 1 and 1/2 hours, and then flip the corned beef over carefully in the dutch oven, add more water to cover if necessary, and bake for another 1 and 1/2 hours. You may need to add more time if your corned beef is larger than the one called for here.

Corned Beef after Braising in Oven for 3 hours

Once the corned beef is cooked, take it out of the braising liquid and put in an oven safe dish, cover it with a lid or foil, and place it back in the oven, turning it down to 200°F just to keep it warm until the veggies are cooked. Using a strainer, strain out 4 cups of braising liquid from the pan (removing the bits of onion and pickling spice) and set it aside.

Strained Braising Liquid

Vegetables

Chopped Veggies

If you have not already prepared the vegetables, now’s the time. Cut the potatoes into 1 inch pieces. Remove the ends and skin from the onion, then cut it in half, and then each half into quarters. If the carrots need to be peeled, peel them and then cut in to 3/4 inch pieces. String the celery and cut into 3/4 inch pieces. Peel the turnip and chop into 1 inch pieces. Cut the cabbage into halves and then each half into quarters.

Browned Vegetables in Fry Pan

Browned Vegetables in Fry Pan

Once the vegetables are chopped, take a frying pan and melt some of the bacon fat (or shortening or cooking oil) over medium low heat. In smaller batches, brown the vegetables, do not crowd them too much or they won’t get golden brown.

Deglazing frypan with braising liquid

Once you have browned all the vegetables, place all vegetables in a stock pot. Deglaze the fry pan with some of the reserved braising liquid, and then using the strainer, strain the deglazed liquid into the stock pot with the vegetables along with the remainder of the 4 cups of reserved braising liquid in the pot.

Bring to the vegetables to a simmer over medium heat and cook about 20 minutes or so until vegetables are tender. Once they are ready, turn the heat off, and slice the corned beef against the grain.

Cooked Corned Beef on Cutting Board
Sliced Corned Beef

Plate corned beef with cabbage and other vegetables, and some of the braising liquid used to cook the veggies. Enjoy!!

Stout Braised Corned Beef and Cabbage
March 4, 2013
Come Home to Chicken Stew
Chicken Stew

Who likes coming home to dinner already made? ME! But hey, I’m single and I work full-time. Wait. I have a crock pot. If you don’t have a house-spouse, your best friend would be the crock pot. Plug it in as you leave, come home to dinner. It’s happiness in an appliance.

Feel free to mess with the vegetables — this recipe is pretty forgiving, and you can have what you like. If you do not like parsnips, cannot find parsnips, or don’t want to go look, use potatoes instead of them. If you’ve never had them, give parsnips a go — they’re surprising in flavor, and add something good to this stew.

Come Home to Chicken Stew
- 1 pound of chicken breast, cut in 1 inch cubes (could use thighs, too, if you prefer)
- 2-3 Tablespoons all-purpose gluten-free flour mix (I used Bob’s, more or less depending on how wet your chicken is)
- 2 teaspoons dried minced onion
- 1/4 teaspoon thyme
- 1 teaspoon sweet or Hungarian paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon salt*
- 1/2 teaspoon dill
- freshly ground pepper, to taste
Spray or oil your crock. Add all the above ingredients, and mix thoroughly so chicken is coated and there’s no clumps of flour at the bottom. If you think your stock is salty, hold off on the salt.

Add your veg and stock:
- 2-3 carrots, chopped
- 2-3 small parsnips, chopped (or potatoes, see above)
- 3 ribs celery, chopped
- 3 cups chicken broth or stock (check for allergens here, unless you make your own)
- 1 teaspoon balsamic vinegar
- 2 small or 1 large bay leaves
- Handful of celery leaves, optional
Cook on low 8-10 hours or high 4-5 hours.

Come home and add 1 cup of green beans or peas, if desired, about 1 hour before serving.

Serve with roasted potatoes, or some sort of roll or bread.

Hot dinner

What do you do with your crock pot?
February 25, 2013
Happy President's Day! All-American Chicken Ranch Burgers
Chicken Ranch Burger

So Denise and I decided to go theme-ways for this particular Monday holiday. What does the theme of “Presidents’ Day” conjure up for you? Let me tell you, I had IDEAS. Many of them were particularly complicated, some were elaborate, and my fridge is still full of ingredients I bought while over-thinking my options.

What I ended up with is in homage to our sitting leader, Barack Obama, 44th president. His love of burgers is well-documented, and our First Lady’s initiatives include promoting healthy eating partly through family time. This is a quick, easy, and healthy weeknight burger recipe that takes about 15 minutes to prepare. With sides, this will feed four. Or it will feed you for a few meals.

mmmmmm

All-American Chicken Ranch Burgers
Makes 4 quarter pound burgers

Preheat either indoor grill, grill pan, or cast iron skillet.
- 1 lb. ground chicken
- 1 teaspoon crushed garlic (2-3 cloves)
- 2 teaspoons minced dried onion
- 1 teaspoon dill
- ½ teaspoon basil
- ½ teaspoon dried red bell pepper
- ¼ teaspoon crushed red pepper flakes (OPTIONAL! For those who like a kick)
- 1 teaspoon kosher salt
- 2 Tablespoons potato starch
Grease your hands, and then mix the spice mix into the ground chicken well. Divide into 4 balls and compact it. This is a bit squishier than, say, beef burgers, so it doesn’t form into patties as well. It seems to work best to leave it in a larger ball and then flatten it once you’ve put it on the heat — or automatically in a two-sided grill. These take about 5 minutes on a George Foreman grill, and I’m guessing about 3-4 minutes per side in a skillet over medium heat.

The two flavors of ranch dressing that these ranch burgers are missing are a hit of acid and a creaminess. So make up for both with an avocado smash. While the burgers are cooking, make your sauce/topping:
- 1 ripe avocado
- 1 lime
- pinch of salt
Smash avocado. Drizzle in a bit of the lime juice to get a guacamole-type consistency. Sprinkle on just a bit of salt.

To make up your burger, toast whatever you’re using as a bun. I used Deland Bakery’s Millet Potato Bread. If you eat gluten, surely you have a favorite. If you want a bun, Schar makes some decent ones.

To this I added:
- Daiya cheddar block, sliced very thin
- raw baby spinach, about a handful
- topped with the burger
- and then the avocado sauce
To continue the theme, maybe serve with broccoli, least favorite vegetable of our 41st president, George H.W. Bush? And jelly beans for dessert, favorite candy of our 40th president, Ronald Reagan?

Do you enjoy celebrating “minor” holidays? How?

(And if anyone tries these on a regular outdoor grill, please let me know how it works out!)
February 18, 2013
Happy President’s Day, Can’t Tell a Lie Cherry and Chocolate Chip Quick Bread
Can’t Tell a Lie Cherry and Chocolate Chip Quick Bread

You know how hard it is to find a food theme for President’s Day? It’s hard. Which is why I’m using cherries out of desperation, even though I was a history major and I know that story about George Washington and the cherry tree is a crock. Despite that I decided to do it up, and make two versions of a chocolate and cherry bread dish that could be breakfast and dessert. This one is gluten free, and doesn’t have all that pesky rising and all that. I couldn’t find fresh cherries, so I used frozen ones, and was surprised at the blue tones I got in the finished dish. It’s almost like it had blueberries in it. In any case, since I’m not one who has to be gluten free, and since I’m not a gluten free baking genius, I started with a recipe from the gluten-free goddess®, and modified it a bit.

Can’t Tell a Lie Cherry and Chocolate Chip Quick Bread
- 1 cup of sorghum flour
- 1 cup of tapioca starch
- 1/2 cup of millet flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 3/4 teaspoon of xanthan gum
- 1/2 teaspoon of salt
- 2 teaspoons of cinnamon
- 1/4 teaspoon of nutmeg
- 1 cup of dark brown sugar, firmly packed.
- 1 cup of applesauce
- 1/3 cup of Canola oil
- 1 1/2 teaspoons of Ener-G egg replacer, mixed with 3 Tablespoons of water
- 2 teaspoons of vanilla
- 1 cup of Dole frozen Dark Sweet Cherries, chopped
- 1/2 cup of Enjoy Life Mini Chocolate chips
- 9 inch loaf pan
- parchment paper
Preheat your oven to 350°, and line the loaf pan with parchment paper so that you can lift the loaf out of the pan in order to cool it.

Loaf Pan Lined with Parchment Paper

Place sorghum flour, tapioca starch, millet flour, baking powder, baking soda, xanthan gum, salt, cinnamon and nutmeg in a bowl (I used my KitchenAid stand mixer). Whisk together these ingredients until they are completely mixed. Add the brown sugar and whisk it into the other ingredients.

Now add the applesauce, oil, Ener-G mixture, and vanilla, and beat to combine and then continue beating the mixture on medium high until the batter is smooth.

Fold in the cherries and chocolate chips by hand with a spatula.

Folding in Cherries and Chocolate Chips

Completed Batter

Pour batter into the parchment lined loaf pan, scraping down the sides of the bowl and smoothing out the top of the loaf.

Batter in Parchment Lined Loaf Pan

Bake for approximately 65 to 75 minutes or until you can insert a tooth pick and it comes back clean, except if you hit a chocolate chip and you have chocolate chip goo. If this happens, try again in a different place.

Baked Loaf in Parchment Lined Pan

Once done, let the loaf cool for 15 minutes or so, and then use the parchment paper to lift the loaf out of the pan and onto a wire rack. Peel down the sides of the parchment paper and let the loaf cool.

Baked Loaf on Wire Rack with Parchment Peeled Down

Once cooled to down to slightly warm, slice yourself a piece and enjoy!

Slice of Can’t Tell a Lie Cherry and Chocolate Quick Bread
February 18, 2013
Microwave Popcorn, lots and lots of flavors (and allergy-friendly!)
So this isn’t the post that was originally supposed to be here. I was supposed to have concocted this wonderful braised pork chop recipe, but Winter Storm Nemo happened and shot my plans to go to the grocery store to hell. I tried to make a go of it with what I had in the apartment, and it wasn’t bad, it just wasn’t worthy of you all. So then I was left to find something else to do at the last minute. And what else do people do when there’s no food, and you don’t feel like cooking? Microwave popcorn. Except for those of us that are dairy free, there’s no microwave popcorn that we can buy without milk or milk derivatives in it. So, the internet to the rescue! I can’t remember where I found the link on how to cook popcorn in a paper lunch bag in the microwave, but I want to thank them fervently.

Also, for those of you who are Valentine’s Day abstainers, popcorn is a good thing to have while you do a movie marathon to ignore the fact that the rest of the planet is participating in a corporate-manufactured holiday.

Basic Microwave Popcorn
- ⅓ c of popping corn
- ½ tsp of canola oil
- ¼ tsp of Lawry’s Seasoned Salt, or Penzey’s 4/S salt.
- 1 paper lunch bag
- 1 piece of tape (optional) or a plastic clip like these from Pampered Chef
Variations:

Cajun – Replace seasoned salt with 1/4 tsp Penzey’s Spicy 4/S Salt, or Slap Ya Mama Cajun Seasoning to taste. If your Cajun Seasoning does not have salt, leave the seasoned salt in the basic recipe in as well.

Cheez – Add 1-2 Tablespoons of nutritional yeast to the basic recipe.

Ranch – Add 1 Tablespoon of nutritional yeast, and a dash of each of the following: garlic powder, onion powder, basil, dill weed, and red pepper flakes to the basic recipe.

Curry – Add 1/4 teaspoon Garam Masala, and 1/4 teaspoon of curry powder to the basic recipe. If you want to add some heat, add a dash of cayenne pepper.

Open paper lunch bag. Add the popcorn kernels and all the seasonings to the bag. Add the oil, and then hold the bag closed and shake quickly to distribute oil and seasoning around popcorn kernels. Either fold the top of the bag over twice, use tape, or the clip to seal the bag tightly. Put the bag in the microwave on its side. Because all microwaves are different and everyone has figured out the optimum time to nuke microwave popcorn without burning it, try it at your normal setting and see if that works, and adjust the time as needed. In my microwave, it takes 1 minute 45 seconds to pop the popcorn without burning it. Shake the bag after taking it out of the microwave and dump the popcorn in a bowl, shaking any seasonings left in the paper bag out over the popcorn.

This would really work with any combination of seasonings you want to try. Let us know how any experiments you do work out. Enjoy!

All the Single People!

And for those who are single or anti-holiday, whatever your reason, here’s Mary Kate’s current V-Day At Home Alone, currently available via streaming Netflix, movie night plan:

Thor

Captain America

and to remember that sometimes romance gets in the way of your future plans,

Dr. Horrible’s Sing-Along Blog

Anyone watching along with me?
February 11, 2013