I very rarely get to go to the grocery store by myself, so when I do, I really take my time. I have to read every label, anyway, and I am pretty limited as to what I can and do buy, but I like to 'window shop.'
I confess, I like to look in other people's carts and see what they are buying. Not that I'm judging or anything, I'm just nosy. So if you ever run into me at the store, I will probably check out what's in your cart. Ground beef, chips, buns, Capri Suns and beer? You must be having a party. Cereal, pancake syrup, Bisquick and milk? I bet your husband's going out of town.
When I go to the store by myself, I turn into one of those people I can't stand when I go to the store with my children. You know them, they stop in the middle of the aisle and reach in the back for the freshest milk. They read the labels on things and then don't even buy them.
Part of this behavior for me is that I don't want to miss out on anything. What if there is a better/cheaper/easier product out there that could potentially change my life? Why should I be stagnant when change is so much more fun?
T gets exasperated with me because I go through phases when I am tired of cooking the same things every week. He has told me he would be happy eating the same five meals on rotation. Seriously? I can't live that way. Especially since I prepare the meals and eat at home 95% of the time, I would go nuts if I did that.
So I got burned out on my bread. It got to the point where I would bake it and then not want to eat it. I could make it from memory. I started doing minor experimentation, hoping it would resurrect my desire to eat it. But I don't know enough about the science aspect of gluten free baking, nor do I have the time to get into it right now. It didn't change much from the original, and I needed more. More wheat-ish-ness, less rice-ish-ness. More soft texture, less spongy or cake-y texture. More flavor, less flexibility.
I took the easy road and asked the Google. Search: Amazing Gluten Free Bread Recipe. And I got this:
http://www.thebakingbeauties.com/2009/02/another-wonderful-gluten-free-sandwich-bread.html
Sadly, there are no instructions to make this in the bread machine, but that will come another day. It was Saturday, I had a slow cooker meal going and we had nowhere to be, so I made it the old fashioned way. With my KitchenAid mixer and a turn in the microwave to rise, just like Granny used to do!
I don't really remember what whole wheat bread tastes like, or what it feels like in your mouth, but this comes pretty close. Even T said, "That's pretty close." If you know him, the fact that he said anything besides a grunt and a "tastes good" is like a five-star review.
Pretty Darn Amazing Multi-Grain GF Bread
Ingredients:
1 cup warm water
2 tsp instant yeast
2 Tbsp granulated sugar
1 1/4 cup brown rice flour
1/4 cup ground flax
1/4 cup teff flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup dry nonfat milk powder
2 1/2 tsp xanthan gum
1 1/4 tsp salt
1 tsp unflavored gelatin
2 tsp apple cider vinegar
2 Tbsp vegetable oil
2 eggs
2 egg whites
Directions:
1. Combine warm water and sugar in a small bowl. Sprinkle yeast on top, let sit for a couple minutes and then stir. Let sit about 5 more minutes. This allows the yeast to proof & shortens rising time. Spray 9x5 loaf pan with cooking spray.
2. In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.
3. In a separate bowl, using a heavy-duty mixer with paddle attachment, combine remaining ingredients until well blended. Add water/yeast mixture & combine.
4. With mixer on lowest speed, slowly add dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 4 minutes. Dough should be stretchy and pretty stiff. If the paddle leaves tracks that stand up, it's ready. If the tracks collapse, you probably need to add a little bit more rice flour. I added about 3 more tablespoons and beat for another 30 seconds.
5. Spoon into prepared bread pan. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan. I like to put a coffee mug of water into the microwave and warm it up for about a minute or until it starts to steam. Leave the cup in there and place your pan inside to rise where it is nice and humid and warm.
6. Meanwhile, preheat oven to 350 degrees F. Bake for 45 minutes or until loaf sounds hollow when tapped on the bottom of single loaf, it should be around 200 degrees.
7. Remove from oven, then remove loaf from pan, let rest on its side to prevent it from sinking.
8. Let cool before slicing. Wrap in plastic wrap (I like press and seal.)
*The original recipe used an 8x4 pan, but the loaf was plenty large enough for the 9x5.
*She used 1/2 cup of flax, but one of her reviewers suggested using 1/4 flax meal and 1/4 teff flour instead, which I did because I've been looking for a bread recipe to incorporate some teff.
*I also added the gelatin, you can leave it out if you don't have it or if you are not a fan.
Sunday, October 16, 2011
Sunday, October 9, 2011
Happy Early Birthday to Me!
Tonight my dad and his lovely bride, Jody, drove in to have dinner with us for my birthday. Because going out is stressful, I offered to make dinner. Tommy grilled steaks, I made mashed potatoes and corn... and this pie.
http://glutenfreeeasily.com/chocolate-silk-pie-recipe-gluten-free-dairy-free/
YUM! It turned out better than I had hoped.
A little backstory, my dad LOVES chocolate pie. I don't think I had ever had it before I met him. His wonderful mother usually makes it for him for his birthday, and at most family gatherings. Her traditional chocolate pie was my inspiration for making this pie, which is gluten free and can be made dairy free and grain free. It also has no added sweetener in the actual pie filling except for the sugar in the chocolate chips, and because the crust is almond flour and honey, it's low carb. So it's healthy pie!
Gluten Free Chocolate Silk Pie
Crust
2 cups almond flour ( I used Bob's Red Mill, but if you are not cooking for someone with celiac disease, you could get away with Whole Foods' bulk almond flour, it's half the price!)
1/3 cup honey
Filling
1 cup semi-sweet chocolate chips (I used Ghirardelli)
1/2 cup butter (dairy or non-dairy)
pinch of salt
1 tbsp unsweetened cocoa powder
3 eggs
2/3 cup canned full-fat milk of your preference (dairy, coconut)
1 tsp vanilla extract
Preheat oven to 350 degrees. Spray pie plate with cooking spray.
Mix almond flour and honey in a small bowl. Drizzle honey evenly over flour, then use a fork to completely incorporate. Using fingers, pat into a crust in greased pie plate. Set pie plate aside.
In a large microwave safe bowl, heat butter for 30 seconds, then stir in chocolate chips. Heat for 30 more seconds, then stir, then for about 20 more seconds. Chocolate and butter should be completely melted, watch it closely so it doesn't scorch. Bowl will be hot!
Add to bowl salt, cocoa powder, eggs, milk, and vanilla extract, whisking after each addition until you have a smooth mixture.
Pour filling into crust.
Bake 30 minutes or until filling has puffed and toothpick inserted in center comes out clean. Cool completely.
Refrigerate until ready to serve.
Garnish as desired. I topped this pie with honey sweetened whipped cream.
Honey Whipped Cream
1 cup heavy whipping cream (or coconut milk)
1/2 teaspoon vanilla
2 teaspoons honey
Chill mixing bowl for at least twenty minutes prior to mixing. Add all ingredients to chilled bowl, then mix on high speed until thickened and, well, creamy, about 5 minutes. If you want to cover the entire top of the pie, you will need to double this amount, this is enough for a good heaping spoonful on each piece.
I changed a few things from the original recipe to suit my own needs. For example, next time I will mix the crust ingredients in a separate bowl and then press into a greased pie plate. I followed their instructions of mixing in the pie plate and the crust was completely stuck to the plate, but, duh, that's what honey does.
This brings me to the thought that this could be made crustless. The texture of the crust was nice, don't get me wrong, but if you are nut free, you wouldn't want the almond flour. The pie filling really firmed up nicely, and stood up to me having to dig the slices out of the plate, so I think an experiment is in order to see if I am right. It would also be a lot cheaper to make!
Also, I don't own a double boiler, nor am I talented enough to do the bowl over boiling water trick, so I cheated on the melting of the chocolate. But nobody complained about the process, they were too busy eating the pie!
http://glutenfreeeasily.com/chocolate-silk-pie-recipe-gluten-free-dairy-free/
YUM! It turned out better than I had hoped.
A little backstory, my dad LOVES chocolate pie. I don't think I had ever had it before I met him. His wonderful mother usually makes it for him for his birthday, and at most family gatherings. Her traditional chocolate pie was my inspiration for making this pie, which is gluten free and can be made dairy free and grain free. It also has no added sweetener in the actual pie filling except for the sugar in the chocolate chips, and because the crust is almond flour and honey, it's low carb. So it's healthy pie!
Gluten Free Chocolate Silk Pie
Crust
2 cups almond flour ( I used Bob's Red Mill, but if you are not cooking for someone with celiac disease, you could get away with Whole Foods' bulk almond flour, it's half the price!)
1/3 cup honey
Filling
1 cup semi-sweet chocolate chips (I used Ghirardelli)
1/2 cup butter (dairy or non-dairy)
pinch of salt
1 tbsp unsweetened cocoa powder
3 eggs
2/3 cup canned full-fat milk of your preference (dairy, coconut)
1 tsp vanilla extract
Preheat oven to 350 degrees. Spray pie plate with cooking spray.
Mix almond flour and honey in a small bowl. Drizzle honey evenly over flour, then use a fork to completely incorporate. Using fingers, pat into a crust in greased pie plate. Set pie plate aside.
In a large microwave safe bowl, heat butter for 30 seconds, then stir in chocolate chips. Heat for 30 more seconds, then stir, then for about 20 more seconds. Chocolate and butter should be completely melted, watch it closely so it doesn't scorch. Bowl will be hot!
Add to bowl salt, cocoa powder, eggs, milk, and vanilla extract, whisking after each addition until you have a smooth mixture.
Pour filling into crust.
Bake 30 minutes or until filling has puffed and toothpick inserted in center comes out clean. Cool completely.
Refrigerate until ready to serve.
Garnish as desired. I topped this pie with honey sweetened whipped cream.
Honey Whipped Cream
1 cup heavy whipping cream (or coconut milk)
1/2 teaspoon vanilla
2 teaspoons honey
Chill mixing bowl for at least twenty minutes prior to mixing. Add all ingredients to chilled bowl, then mix on high speed until thickened and, well, creamy, about 5 minutes. If you want to cover the entire top of the pie, you will need to double this amount, this is enough for a good heaping spoonful on each piece.
I changed a few things from the original recipe to suit my own needs. For example, next time I will mix the crust ingredients in a separate bowl and then press into a greased pie plate. I followed their instructions of mixing in the pie plate and the crust was completely stuck to the plate, but, duh, that's what honey does.
This brings me to the thought that this could be made crustless. The texture of the crust was nice, don't get me wrong, but if you are nut free, you wouldn't want the almond flour. The pie filling really firmed up nicely, and stood up to me having to dig the slices out of the plate, so I think an experiment is in order to see if I am right. It would also be a lot cheaper to make!
Also, I don't own a double boiler, nor am I talented enough to do the bowl over boiling water trick, so I cheated on the melting of the chocolate. But nobody complained about the process, they were too busy eating the pie!
Thursday, October 6, 2011
Gluten Free Granola Goodness
When you have a child or family member diagnosed with celiac disease, or any food intolerance or allergy for that matter, it changes everything you thought you knew about food.
It makes some foods necessary, and others become like invaders, or "germs" as my friend Julie refers to crumbs. And in a way, crumbs are like a germ, at least for Kate's little body.
No more brushing that extra amount of flour that spilled onto the counter into your bowl. No more picking food up off the table and eating it without a care. No more pot-lucks at your house, or at any house for that matter. You have to be conscious of every surface your food touches, every hand that comes into contact with your food, even the source of the food becomes a topic of conversation, and something you worry about at night.
I bet you don't think about what the guy on the tortilla manufacturing line had for lunch, huh?
But I am really lucky, because Kate is little and impressionable, and I get the opportunity to start her on this journey from such a young age. It is part of table etiquette, we don't touch the table and then touch our food, we don't eat food that has fallen off of our plate, we don't eat food from other people's plates. It's part of shopping, we read all of the ingredient labels and check to make sure that the company uses good manufacturing practices to prevent cross contamination. If we don't know what's in it, we don't eat it.
All of these rules and boundaries that we are setting for her now are to help train her to be a successful gluten free consumer and a healthy, happy person.
I have been looking for a quick, after school, nutritious, portable gluten free snack that Kate and Brooke will eat, and that Tommy and I would like to eat, too. Granola bars are very kid friendly and Tommy and I love them, too. But store-bought granola bars are about $5-6 for a box of 5 bars, no thank you!
I stumbled upon glutenfreeeasily.com, a great source of a bunch of different gluten free websites. This recipe caught my eye:
http://blog.attunefoods.com/2011/09/chewy-whole-grain-chocolate-chip-granola-bars/
The first batch I made subbed 1 cup of Kellogg's GF Rice Krispies and 1 cup Bob's Red Mill GF Old-fashioned Oats for the wheat cereal, and I used pecans instead of coconut. The taste was great but the bars didn't set up and I wound up with delicious chocolate chip granola cereal. A pleasant failure, if you will.
The second batch I made, I increased the amount of honey and let the pan cool all day to ensure that it was as firm as it was going to get. I also used Nature's Path Rice cereal, which is harder to find, but no BHT (preservative) and it had a better texture for the bar. In addition, I used the GF Quick Oats that I had left, which made the bar a little easier to chew. They turned out perfectly, if a little sweeter than I would have liked because of the extra honey.
Lindsay's GF Granola Bars
1 cup Nature's Path Crisped Rice Cereal
1 cup Bob's Red Mill GF Quick Oats
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup chopped pecans
2 tbsp flax meal
1/8 tsp salt
1/8-1/4 tsp cinnamon (I just sprinkled a little into the bowl, I didn't measure it)
1/2 cup honey + 1 tbsp
Preheat oven to 350. Line an 8x8 inch pan with foil and then heavily spray foil with cooking spray.
In a large bowl, combine all ingredients except for honey. Mix well, then pour 1/2 cup of honey over the top. Mix well until all ingredients are moist. If needed, add remaining honey.
Scrape mixture into your prepared pan, with wet hands, press firmly and evenly into the pan.
Bake for 20 minutes or until the edges start to brown.
Remove from oven and let cool COMPLETELY in the pan. When cool, remove by lifting out the foil lining, and cut into bars. Depending on size, you will make 10-12 bars.
The combination of the pecan, cinnamon and cranberries is very fall-ish to me, perfect for a mid-morning or afternoon snack. The pecans take on a roasted flavor that I absolutely love. I think next time I will use the chocolate chips and regular raisins again and see if Kate likes them, I think she was a little weirded out by the golden raisins.
Oh well, more for me!
It makes some foods necessary, and others become like invaders, or "germs" as my friend Julie refers to crumbs. And in a way, crumbs are like a germ, at least for Kate's little body.
No more brushing that extra amount of flour that spilled onto the counter into your bowl. No more picking food up off the table and eating it without a care. No more pot-lucks at your house, or at any house for that matter. You have to be conscious of every surface your food touches, every hand that comes into contact with your food, even the source of the food becomes a topic of conversation, and something you worry about at night.
I bet you don't think about what the guy on the tortilla manufacturing line had for lunch, huh?
But I am really lucky, because Kate is little and impressionable, and I get the opportunity to start her on this journey from such a young age. It is part of table etiquette, we don't touch the table and then touch our food, we don't eat food that has fallen off of our plate, we don't eat food from other people's plates. It's part of shopping, we read all of the ingredient labels and check to make sure that the company uses good manufacturing practices to prevent cross contamination. If we don't know what's in it, we don't eat it.
All of these rules and boundaries that we are setting for her now are to help train her to be a successful gluten free consumer and a healthy, happy person.
I have been looking for a quick, after school, nutritious, portable gluten free snack that Kate and Brooke will eat, and that Tommy and I would like to eat, too. Granola bars are very kid friendly and Tommy and I love them, too. But store-bought granola bars are about $5-6 for a box of 5 bars, no thank you!
I stumbled upon glutenfreeeasily.com, a great source of a bunch of different gluten free websites. This recipe caught my eye:
http://blog.attunefoods.com/2011/09/chewy-whole-grain-chocolate-chip-granola-bars/
The first batch I made subbed 1 cup of Kellogg's GF Rice Krispies and 1 cup Bob's Red Mill GF Old-fashioned Oats for the wheat cereal, and I used pecans instead of coconut. The taste was great but the bars didn't set up and I wound up with delicious chocolate chip granola cereal. A pleasant failure, if you will.
The second batch I made, I increased the amount of honey and let the pan cool all day to ensure that it was as firm as it was going to get. I also used Nature's Path Rice cereal, which is harder to find, but no BHT (preservative) and it had a better texture for the bar. In addition, I used the GF Quick Oats that I had left, which made the bar a little easier to chew. They turned out perfectly, if a little sweeter than I would have liked because of the extra honey.
Lindsay's GF Granola Bars
1 cup Nature's Path Crisped Rice Cereal
1 cup Bob's Red Mill GF Quick Oats
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup chopped pecans
2 tbsp flax meal
1/8 tsp salt
1/8-1/4 tsp cinnamon (I just sprinkled a little into the bowl, I didn't measure it)
1/2 cup honey + 1 tbsp
Preheat oven to 350. Line an 8x8 inch pan with foil and then heavily spray foil with cooking spray.
In a large bowl, combine all ingredients except for honey. Mix well, then pour 1/2 cup of honey over the top. Mix well until all ingredients are moist. If needed, add remaining honey.
Scrape mixture into your prepared pan, with wet hands, press firmly and evenly into the pan.
Bake for 20 minutes or until the edges start to brown.
Remove from oven and let cool COMPLETELY in the pan. When cool, remove by lifting out the foil lining, and cut into bars. Depending on size, you will make 10-12 bars.
The combination of the pecan, cinnamon and cranberries is very fall-ish to me, perfect for a mid-morning or afternoon snack. The pecans take on a roasted flavor that I absolutely love. I think next time I will use the chocolate chips and regular raisins again and see if Kate likes them, I think she was a little weirded out by the golden raisins.
Oh well, more for me!
Thursday, September 22, 2011
The Wife of Noble Character
"A wife of noble character who can find? She is worth far more than rubies. Her husband has full confidence in her and lacks nothing of value. She brings him good, not harm, all the days of her life. She selects wool and flax and works with eager hands. She is like the merchant ships, bringing her food from afar. She gets up while it is still dark; she provides food for her family and portions for her servant girls. She considers a field and buys it; out of her earnings she plants a vineyard. She sets about her work vigorously; her arms are strong for her tasks. She sees that her trading is profitable, and her lamp does not go out at night. In her hand she holds the distaff and grasps the spindle with her fingers. She opens her arms to the poor and extends her hands to the needy. When it snows, she has no fear for her household; for all of them are clothed in scarlet. She makes coverings for her bed; she is clothed in fine linen and purple. Her husband is respected at the city gate, where he takes his seat among the elders of the land. She makes linen garments and sells them, and supplies the merchants with sashes." - Proverbs 31:10-24
I love Proverbs 31. It is full of outdated activities and it tends to make the modern woman a little prickly. A little trivia, it is actually an acrostic poem, where each verse begins with a successive letter of the Hebrew alphabet. I feel that because of the language used, it doesn't have much attention paid to it, or that women tend to disregard it as archaic. I completely disagree, and feel that it can easily apply to women today.
At first glance, the woman of the beginning section of Proverbs 31 is That Woman. The one who is always on time, pressed and dressed, with a smile on her face and a kind word on her tongue. The one who you see and say, "I wonder how she does it?" But there is more to Proverbs 31 than to give us a standard to live up to, or to make us feel less than satisfied with how we perform as wives and mothers.
The beginning verses describe a woman who is confident and self sufficient. She is prudent with her resources and busy keeping her home running smoothly. She is charitable and giving, and she maintains her home so that when storms come in, she is not caught unprepared. She dresses in the nicest clothing that she has, and her husband is proud of her. She contributes to her family's income by using her talents in a way that brings honor to her home.
How is this any different from any of us? We are all busy mothers, we prepare for life's storms, we dress ourselves with the intention of feeling comfortable and confident. We give time and money to those who are needy, and our husbands are proud of us.
"She is clothed with strength and dignity; she can laugh at the days to come. She speaks with wisdom, faithful instruction is on her tongue. She watches over the affairs of her household and does not eat the bread of idleness. Her children arise and call her blessed; her husband also, and he praises her: "Many women do noble things, but you surpass them all."" - Proverbs 31:25-29
This is my favorite section. It describes the character of the woman I would like to be when I grow up. Some of you are already there, you are already wise. You women who I look up to, you see the beauty and the humor of the mundane. You are comfortable in your skin and you speak your minds, guiding your family with strength. You are in the groove, enjoying your life. Your children see that the amazing woman who raised them is a blessing to them and to others, not just their maid, or their taxi driver. And your husband knows what a lucky man he is to have you!
"Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised. Give her the reward she has earned, and let her works bring her praise at the city gate."- Proverbs 31:30-31
And this last section brings us crashing back to reality. No matter how charming or how beautiful we are, or how talented and hardworking we are, from our relationship with God, that is where we will receive our reward. Let us not lose sight of that, and let us not get caught up in "keeping up with Mrs. Jones."
Dear God, we thank You for providing us with the tools to be strong women, wives and mothers. We ask for your guidance, please introduce women into our lives who will influence us positively, and help us be positive role models to others. In Your Name we pray, amen.
I love Proverbs 31. It is full of outdated activities and it tends to make the modern woman a little prickly. A little trivia, it is actually an acrostic poem, where each verse begins with a successive letter of the Hebrew alphabet. I feel that because of the language used, it doesn't have much attention paid to it, or that women tend to disregard it as archaic. I completely disagree, and feel that it can easily apply to women today.
At first glance, the woman of the beginning section of Proverbs 31 is That Woman. The one who is always on time, pressed and dressed, with a smile on her face and a kind word on her tongue. The one who you see and say, "I wonder how she does it?" But there is more to Proverbs 31 than to give us a standard to live up to, or to make us feel less than satisfied with how we perform as wives and mothers.
The beginning verses describe a woman who is confident and self sufficient. She is prudent with her resources and busy keeping her home running smoothly. She is charitable and giving, and she maintains her home so that when storms come in, she is not caught unprepared. She dresses in the nicest clothing that she has, and her husband is proud of her. She contributes to her family's income by using her talents in a way that brings honor to her home.
How is this any different from any of us? We are all busy mothers, we prepare for life's storms, we dress ourselves with the intention of feeling comfortable and confident. We give time and money to those who are needy, and our husbands are proud of us.
"She is clothed with strength and dignity; she can laugh at the days to come. She speaks with wisdom, faithful instruction is on her tongue. She watches over the affairs of her household and does not eat the bread of idleness. Her children arise and call her blessed; her husband also, and he praises her: "Many women do noble things, but you surpass them all."" - Proverbs 31:25-29
This is my favorite section. It describes the character of the woman I would like to be when I grow up. Some of you are already there, you are already wise. You women who I look up to, you see the beauty and the humor of the mundane. You are comfortable in your skin and you speak your minds, guiding your family with strength. You are in the groove, enjoying your life. Your children see that the amazing woman who raised them is a blessing to them and to others, not just their maid, or their taxi driver. And your husband knows what a lucky man he is to have you!
"Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised. Give her the reward she has earned, and let her works bring her praise at the city gate."- Proverbs 31:30-31
And this last section brings us crashing back to reality. No matter how charming or how beautiful we are, or how talented and hardworking we are, from our relationship with God, that is where we will receive our reward. Let us not lose sight of that, and let us not get caught up in "keeping up with Mrs. Jones."
Dear God, we thank You for providing us with the tools to be strong women, wives and mothers. We ask for your guidance, please introduce women into our lives who will influence us positively, and help us be positive role models to others. In Your Name we pray, amen.
Wednesday, September 21, 2011
Life Story
"I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. I can do everything through him who gives me strength." - Phillippians 4:12-13
It is easy to feel like what we have isn't enough. We are constantly bombarded with advertisements for whiter teeth, smoother thighs, fuller lips. We watch "reality" tv shows and the lives of the "Real Housewives" are full of luxury and opportunity. Our children misbehave, while other children seem angelic in comparison, and we wonder why it is so easy for everyone else.
The answer is, it's not. Everyone has struggles and skeletons, scars that we see and those that we don't.
I come from a very different environment than the one in which we are raising our children. My mom worked as a library aide and started taking college courses at night when I was five. My daddy was a welder and a laborer, mainly building waterfront retaining walls and boat docks or installing awnings for the wealthier residents of Lake Dunlap. He struggled with alcoholism and mental illness for most of his life. Sometimes there was work and sometimes there wasn't, and we were occasionally recipients of welfare. We had happy times, but I knew something wasn't right.
My parents divorced when I was in the fourth grade. My mom remarried and was finishing her teaching degree, and by most accounts, we were a happy, lower middle class blended family. My step dad was a band director at the high school, my mom eventually taught middle school science, and there were five kids from 11 to 15, all living in a two bedroom, one bathroom rental house in an older neighborhood.
I thought we had won the lottery. My step dad was stable, he was happy, he never drank anything stronger than iced tea. He loved me and my sister as if we were his. I grabbed his hand on the day I met him and never let go.
I didn't see my daddy much. He didn't always have the right to visitation because he was in and out of treatment and sometimes jail for a year. I loved my daddy very much and it was a very hard time in my life.
And then my daddy passed away. He took his own life in the summer between fifth and sixth grade. I was spending the night at a friend's house and my mom came to pick me up very early. We got to our house and my sister was sitting in the kitchen staring into the backyard. She had left two days before for a weeklong trip to the coast with her best friend's family. It was so confusing to see her there. My mom and step dad took me into their bedroom in the back of the house and told me that my daddy was gone.
I remember feeling nothing, empty. I went into the room that I shared with my sister and two stepsisters and laid down on my bunk bed. I did that a lot for the next few days. My daddy's funeral is a blurry memory. It was horrible.
Psalm 11:17-18 says, "You hear, O Lord, the desire of the afflicted; you encourage them, and you listen to their cry, defending the fatherless and the oppressed, in order that man, who is of the earth, may terrify no more."
I think about this story of mine, and how it could so easily be the beginning of a life of sadness and self doubt. But instead it is a story of how God provided me with so much. He gave me a daddy who loved me as a little girl, and took me fishing and camping, and let me sit with him while he was dove hunting, no matter how loud I was.
And then He gave me a dad who loved me when he didn't have to, and walked me down the aisle at my wedding, and was there when I had my babies, and holds my hand and doesn't let go.
And He gave me my faith in my Heavenly Father, the One who guides me and gives me strength when I have none.
So I think of all that I have in my life, and I am blessed.
Dear God, thank you for all of the blessings and opportunities that you have given us in this life. Help us to feel contentment in our lives, and give us strength to walk through devestation. In Your Holy Name we pray, amen.
It is easy to feel like what we have isn't enough. We are constantly bombarded with advertisements for whiter teeth, smoother thighs, fuller lips. We watch "reality" tv shows and the lives of the "Real Housewives" are full of luxury and opportunity. Our children misbehave, while other children seem angelic in comparison, and we wonder why it is so easy for everyone else.
The answer is, it's not. Everyone has struggles and skeletons, scars that we see and those that we don't.
I come from a very different environment than the one in which we are raising our children. My mom worked as a library aide and started taking college courses at night when I was five. My daddy was a welder and a laborer, mainly building waterfront retaining walls and boat docks or installing awnings for the wealthier residents of Lake Dunlap. He struggled with alcoholism and mental illness for most of his life. Sometimes there was work and sometimes there wasn't, and we were occasionally recipients of welfare. We had happy times, but I knew something wasn't right.
My parents divorced when I was in the fourth grade. My mom remarried and was finishing her teaching degree, and by most accounts, we were a happy, lower middle class blended family. My step dad was a band director at the high school, my mom eventually taught middle school science, and there were five kids from 11 to 15, all living in a two bedroom, one bathroom rental house in an older neighborhood.
I thought we had won the lottery. My step dad was stable, he was happy, he never drank anything stronger than iced tea. He loved me and my sister as if we were his. I grabbed his hand on the day I met him and never let go.
I didn't see my daddy much. He didn't always have the right to visitation because he was in and out of treatment and sometimes jail for a year. I loved my daddy very much and it was a very hard time in my life.
And then my daddy passed away. He took his own life in the summer between fifth and sixth grade. I was spending the night at a friend's house and my mom came to pick me up very early. We got to our house and my sister was sitting in the kitchen staring into the backyard. She had left two days before for a weeklong trip to the coast with her best friend's family. It was so confusing to see her there. My mom and step dad took me into their bedroom in the back of the house and told me that my daddy was gone.
I remember feeling nothing, empty. I went into the room that I shared with my sister and two stepsisters and laid down on my bunk bed. I did that a lot for the next few days. My daddy's funeral is a blurry memory. It was horrible.
Psalm 11:17-18 says, "You hear, O Lord, the desire of the afflicted; you encourage them, and you listen to their cry, defending the fatherless and the oppressed, in order that man, who is of the earth, may terrify no more."
I think about this story of mine, and how it could so easily be the beginning of a life of sadness and self doubt. But instead it is a story of how God provided me with so much. He gave me a daddy who loved me as a little girl, and took me fishing and camping, and let me sit with him while he was dove hunting, no matter how loud I was.
And then He gave me a dad who loved me when he didn't have to, and walked me down the aisle at my wedding, and was there when I had my babies, and holds my hand and doesn't let go.
And He gave me my faith in my Heavenly Father, the One who guides me and gives me strength when I have none.
So I think of all that I have in my life, and I am blessed.
Dear God, thank you for all of the blessings and opportunities that you have given us in this life. Help us to feel contentment in our lives, and give us strength to walk through devestation. In Your Holy Name we pray, amen.
Friday, September 16, 2011
Movie and a Pizza
Our house has movie night on Fridays, I try to get my act together early enough to make pizza. This afternoon we got some big clouds and it got really cool and breezy so we spent some time in the yard with the neighbors. So pizza is coming AFTER the movie, oh well, flexibility is a great thing.
Tonight's movie is Mary Poppins and the pizza is 1 part cheese, 2 parts veggie and 3 parts pepperoni.
Here's Stephanie's delicious pizza recipe, I've added my two cents:
3 Tbsp yeast
2 C brown rice flour
1.5 C tapioca
6 Tbsp powdered milk
2 Tbsp xanthan gum
1.5 tsp salt
3 tsp unflavored gelatin
2 C warm water
1.5 tsp sugar
3 tsp extra virgin olive oil
3 tsp vinegar
Optional- cornmeal, grated parmesan cheese, garlic powder, toppings
1. Set oven to 425 degrees.
2. Blend all dry ingredients on low speed with a mixer. Slowly add water, oil and vinegar.
3. Beat on high speed for 4 minutes. If dough is too thick, add more warm water.
4. Grease the pan, I also sprinkle the bottom of the pan with cornmeal, then press the dough onto the pan with wet hands and smooth out. Cover lightly and let rise for about 20 minutes.
5. Sprinkle uncooked crust with parmesan cheese and garlic powder if desired.
6. Cook about 12 minutes or until golden and not shiny.
7. Remove and add toppings.
8. Bake an additional 7-10 minutes. Just keep a close eye on it, the cheese will melt and edges will get a darker brown.
I make about a 16 inch large, you can also make two smaller and parbake one crust and freeze for later.
It's pretty good! The best gf pizza recipe I've made!
Tonight's movie is Mary Poppins and the pizza is 1 part cheese, 2 parts veggie and 3 parts pepperoni.
Here's Stephanie's delicious pizza recipe, I've added my two cents:
3 Tbsp yeast
2 C brown rice flour
1.5 C tapioca
6 Tbsp powdered milk
2 Tbsp xanthan gum
1.5 tsp salt
3 tsp unflavored gelatin
2 C warm water
1.5 tsp sugar
3 tsp extra virgin olive oil
3 tsp vinegar
Optional- cornmeal, grated parmesan cheese, garlic powder, toppings
1. Set oven to 425 degrees.
2. Blend all dry ingredients on low speed with a mixer. Slowly add water, oil and vinegar.
3. Beat on high speed for 4 minutes. If dough is too thick, add more warm water.
4. Grease the pan, I also sprinkle the bottom of the pan with cornmeal, then press the dough onto the pan with wet hands and smooth out. Cover lightly and let rise for about 20 minutes.
5. Sprinkle uncooked crust with parmesan cheese and garlic powder if desired.
6. Cook about 12 minutes or until golden and not shiny.
7. Remove and add toppings.
8. Bake an additional 7-10 minutes. Just keep a close eye on it, the cheese will melt and edges will get a darker brown.
I make about a 16 inch large, you can also make two smaller and parbake one crust and freeze for later.
It's pretty good! The best gf pizza recipe I've made!
Thursday, September 15, 2011
Bread Wars
My baking career started in the spring of 7th grade in Home Economics with Ms. Candy Sober. (I have her to thank for teaching me how to spoon and scrape for an accurate measurement of dry ingredients, which really comes in handy when baking with heavier gluten free flours.) We made biscuits, and mine turned out pretty tasty in class. However, when I tried to make them at home, the story had a much less delicious ending...
The Scene: Our kitchen on Kraft Lane. The Year: 1996 (In the background you can hear Aeroplane by Foo Fighters playing on 101X...)
Lindsay (to herself) - "Baking powder or baking soda? Hmm, sounds the same. Now was that supposed to be teaspoons or tablespoons? Oh well, more is always better!"
I have come a long way from those salty, dense, nasty little rocks. Poor Randy, I think I made him eat one. Sorry!
Anyway, I never would have guessed that I would one day be baking at least two, sometimes three loaves of bread a week from scratch. But I do.
To start this adventure, I bought a loaf of pre-made store bread at a very expensive natural food store. Because that's what you do when you are completely overwhelmed, you throw money at the problem.
The most popular GF sandwich bread is about $6 for a teeny little loaf of something like 10 slices. It's an 8"x4" loaf. And I think the predominant flour is tapioca flour, which makes me shudder, literally, to think about. It's kinda, um, squeaky in your teeth. I'm seriously still shuddering. Anyway, I figured, I don't have to eat it, and as long as Kate doesn't mind, I'll just buy it and send it for her school sandwich and we just won't ever eat bread again.
So that lasted about a month, but Kate didn't really like that bread either. It got soggy in her lunchbox and it was not good toasted. And I really wanted to eat a piece of toast or have a sandwich. We went to a friend's house for a GF play date. She baked a lovely little loaf of bread in her fancy shmancy Zogamathingie bread maker and I tried a piece. I could have cried, it was actually really good! So she shared the recipe with me, along with one other recipe.
http://www.seriouseats.com/recipes/2010/05/how-to-make-gluten-free-sandwich-bread-recipe.html
and
http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/
So I went home with Stephanie's recipes and little tips and dove in.
And I learned that I do not like the aftertaste of millet flour. It's a little metallic and a lot bitter, and it didn't help that it was the loaf when I forgot the xanthan gum. I had two little loaves of REALLY expensive brick-like bread that tasted good until you swallowed. So I never tried it again, but try it if you want! Some people LOVE millet, they all say it is so mild tasting, so maybe it's just me. Stephanie says this bread is her favorite.
So then I tried to make the first recipe and it was much more successful. And cheaper, easier, and totally kid/family friendly. Every time I made it I made little adjustments here and there, so here is my new and improved recipe as of today:
Lindsay's House GF Sandwich Bread- adapted from Elizabeth Barbone's Gluten Free sandwich bread recipe
Dry Ingredients
1 packet yeast (or 2 1/4 tsp)
1/2 tsp sugar (to proof the yeast, could use honey instead or omit)
2 cups brown rice flour
1/2 cup sorghum flour
2/3 cup dry milk powder (or dry milk substitute)
2/3 cup cornstarch
1 tbsp xanthan gum
1 tsp salt
1 tsp unflavored gelatin (sold in the boxed jello or the canning section, little boxes with 5-6 paper packets, each packet holds roughly 2 tsp.)
Wet Ingredients
1 3/4 cup warm water
1 whole egg
2 egg whites
2 tbsp vegetable oil
1. Run the tap water until hot and fill a small ovenproof bowl with hot water. Place in bottom rack of oven. Then turn on oven to 200 degrees. When temperature is reached, turn off the oven, keep the door closed.
2. While oven is heating, fill a 2 cup measuring cup to 1 3/4 cups with WARM water, not hot, you will kill your yeast. Around 105 degrees is good. Add yeast and sugar to water, then set aside. Your yeast should grow and foam if it is alive, if it does nothing, it's time for new yeast.
3.While your yeast is proofing, measure out the remaining dry ingredients into your mixing bowl. By now, your oven should be warm and steamy, which will help the bread rise. Don't forget to turn it off before your put your bread in the oven!
4.Turn your mixer on low to combine dry ingredients, then add in yeast mixture, egg and egg whites and oil. Mix all ingredients together on low until combined, then turn to medium high and beat for 5 minutes or until the batter looks like stretchy thick cake batter. If it looks too thick, add more water one tablespoon at a time. If it looks too thin, add more rice flour one tablespoon at a time.
5. Grease a 9x5 inch bread pan, then scrape the batter into the pan. It will be sticky. You can smooth it with a greased spatula to make it pretty, but I don't!
6. Place in muggy oven and cover lightly with a clean, lightweight dishtowel. Close the oven door and let rise for 1 hour. MAKE SURE YOUR OVEN IS OFF!
7. When bread is about an inch above the top of the pan, or about an hour later, remove the bread from the oven, keeping it covered. REMOVE THE BOWL OF WATER FROM THE BOTTOM RACK. Turn the oven on to 350 degrees, and when it is ready, remove the dishtowel and place in the oven.
8. Bake at 350 degrees for 55 minutes or until the internal temperature is 210 degrees. It should sound hollow if thumped. Remove from oven and immediately remove from pan to let cool. This will help keep it from getting soggy and give you a nice crust. I lay mine on its side on a wire rack.
*Let it cool completely or until a little warm to the touch before slicing or it will be crumbly. This is good for sandwiches, warm and cold, and toasted with butter. I really do love this bread!
*The gelatin is my newest addition. I'm trying to figure out what it is I like about it. I think it makes it a little fluffier, which also makes it a little more crumbly, but not in a bad way.
*Stephanie also adds a tablespoon or so of flax for fiber.
*You could probably substitute potato starch or tapioca starch (if that's your thing) for the cornstarch.
*Today I ran out of brown rice flour, so I used about 1 1/3 cups brown rice flour and 2/3 white rice flour. It turned out a little lighter and had a milder flavor.
*I have only ever made this with a stand mixer, if you use a hand mixer you will have to beat your ingredients longer to get the same results.
If anyone tries it, let me know how it turns out, and let me know if you have any suggestions.
The Scene: Our kitchen on Kraft Lane. The Year: 1996 (In the background you can hear Aeroplane by Foo Fighters playing on 101X...)
Lindsay (to herself) - "Baking powder or baking soda? Hmm, sounds the same. Now was that supposed to be teaspoons or tablespoons? Oh well, more is always better!"
I have come a long way from those salty, dense, nasty little rocks. Poor Randy, I think I made him eat one. Sorry!
Anyway, I never would have guessed that I would one day be baking at least two, sometimes three loaves of bread a week from scratch. But I do.
To start this adventure, I bought a loaf of pre-made store bread at a very expensive natural food store. Because that's what you do when you are completely overwhelmed, you throw money at the problem.
The most popular GF sandwich bread is about $6 for a teeny little loaf of something like 10 slices. It's an 8"x4" loaf. And I think the predominant flour is tapioca flour, which makes me shudder, literally, to think about. It's kinda, um, squeaky in your teeth. I'm seriously still shuddering. Anyway, I figured, I don't have to eat it, and as long as Kate doesn't mind, I'll just buy it and send it for her school sandwich and we just won't ever eat bread again.
So that lasted about a month, but Kate didn't really like that bread either. It got soggy in her lunchbox and it was not good toasted. And I really wanted to eat a piece of toast or have a sandwich. We went to a friend's house for a GF play date. She baked a lovely little loaf of bread in her fancy shmancy Zogamathingie bread maker and I tried a piece. I could have cried, it was actually really good! So she shared the recipe with me, along with one other recipe.
http://www.seriouseats.com/recipes/2010/05/how-to-make-gluten-free-sandwich-bread-recipe.html
and
http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/
So I went home with Stephanie's recipes and little tips and dove in.
And I learned that I do not like the aftertaste of millet flour. It's a little metallic and a lot bitter, and it didn't help that it was the loaf when I forgot the xanthan gum. I had two little loaves of REALLY expensive brick-like bread that tasted good until you swallowed. So I never tried it again, but try it if you want! Some people LOVE millet, they all say it is so mild tasting, so maybe it's just me. Stephanie says this bread is her favorite.
So then I tried to make the first recipe and it was much more successful. And cheaper, easier, and totally kid/family friendly. Every time I made it I made little adjustments here and there, so here is my new and improved recipe as of today:
Lindsay's House GF Sandwich Bread- adapted from Elizabeth Barbone's Gluten Free sandwich bread recipe
Dry Ingredients
1 packet yeast (or 2 1/4 tsp)
1/2 tsp sugar (to proof the yeast, could use honey instead or omit)
2 cups brown rice flour
1/2 cup sorghum flour
2/3 cup dry milk powder (or dry milk substitute)
2/3 cup cornstarch
1 tbsp xanthan gum
1 tsp salt
1 tsp unflavored gelatin (sold in the boxed jello or the canning section, little boxes with 5-6 paper packets, each packet holds roughly 2 tsp.)
Wet Ingredients
1 3/4 cup warm water
1 whole egg
2 egg whites
2 tbsp vegetable oil
1. Run the tap water until hot and fill a small ovenproof bowl with hot water. Place in bottom rack of oven. Then turn on oven to 200 degrees. When temperature is reached, turn off the oven, keep the door closed.
2. While oven is heating, fill a 2 cup measuring cup to 1 3/4 cups with WARM water, not hot, you will kill your yeast. Around 105 degrees is good. Add yeast and sugar to water, then set aside. Your yeast should grow and foam if it is alive, if it does nothing, it's time for new yeast.
3.While your yeast is proofing, measure out the remaining dry ingredients into your mixing bowl. By now, your oven should be warm and steamy, which will help the bread rise. Don't forget to turn it off before your put your bread in the oven!
4.Turn your mixer on low to combine dry ingredients, then add in yeast mixture, egg and egg whites and oil. Mix all ingredients together on low until combined, then turn to medium high and beat for 5 minutes or until the batter looks like stretchy thick cake batter. If it looks too thick, add more water one tablespoon at a time. If it looks too thin, add more rice flour one tablespoon at a time.
5. Grease a 9x5 inch bread pan, then scrape the batter into the pan. It will be sticky. You can smooth it with a greased spatula to make it pretty, but I don't!
6. Place in muggy oven and cover lightly with a clean, lightweight dishtowel. Close the oven door and let rise for 1 hour. MAKE SURE YOUR OVEN IS OFF!
7. When bread is about an inch above the top of the pan, or about an hour later, remove the bread from the oven, keeping it covered. REMOVE THE BOWL OF WATER FROM THE BOTTOM RACK. Turn the oven on to 350 degrees, and when it is ready, remove the dishtowel and place in the oven.
8. Bake at 350 degrees for 55 minutes or until the internal temperature is 210 degrees. It should sound hollow if thumped. Remove from oven and immediately remove from pan to let cool. This will help keep it from getting soggy and give you a nice crust. I lay mine on its side on a wire rack.
*Let it cool completely or until a little warm to the touch before slicing or it will be crumbly. This is good for sandwiches, warm and cold, and toasted with butter. I really do love this bread!
*The gelatin is my newest addition. I'm trying to figure out what it is I like about it. I think it makes it a little fluffier, which also makes it a little more crumbly, but not in a bad way.
*Stephanie also adds a tablespoon or so of flax for fiber.
*You could probably substitute potato starch or tapioca starch (if that's your thing) for the cornstarch.
*Today I ran out of brown rice flour, so I used about 1 1/3 cups brown rice flour and 2/3 white rice flour. It turned out a little lighter and had a milder flavor.
*I have only ever made this with a stand mixer, if you use a hand mixer you will have to beat your ingredients longer to get the same results.
If anyone tries it, let me know how it turns out, and let me know if you have any suggestions.
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