Fluffy gluten free pancakes...

If there is one thing I cannot do it’s pancakes. I know-I know…Pancakes? Really! But they are so simple--you argue. Are they? I mean its like baking a bunch of small cakes on top of the stove…there is dexterity of wrist involved to make ‘the flip’ happen just at the right time and place, there is space planning involved so that they do not run together…I could go on.
So, even though I am well versed in the kitchen, pancakes have always eluded me. They have been the bane of my culinary existence my whole life. Just two weeks ago, another failed attempt, and my sweet husband still gobbled them up (bless his heart).

I must say, I’m not one who feels a need to overcome with any triumph my failures-I simply accept…and make waffles. But this morning, my husband said “Let’s make pancakes.” I gulped, then took a deep breath and went for the cookbook.

To my surprise, this mornings result was wonderful, only by divine inspiration (I’m positive). Because I misread the recipe (that I know by heart) and added the wrong ingredient. So I tried to correct it with adding the right ingredient, and voila! Victory-sweet, fluffy, victory.

This cook up with a crisp crust and pillowy middle. Makes about 8—three inch pancakes.

• 1 cup of buttermilk
• 2 tbs olive oil
• 1 egg
• ¼ cup flax seed meal (optional)
• 1 cup Tom Sawyer gluten free flour (or your GF flour mix)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Whisk the buttermilk, egg and oil. Add the rest of the ingredients and stir. This batter will be thick, like a muffin batter almost. That is ok, it makes a thick, fluffy pancake. Cooking on a flat top griddle is easiest. Cook them on medium—or just over medium, it goes slower, however this allows the fluffy centers to cook through. Spoon large dollops of batter in a lightly buttered griddle and quickly spread it out a bit. Keep them warm in a 150-degree oven while you make up the rest.

We had 6 fresh strawberries in the garden today, so we simply sliced them and added 1 tbs sugar and stirred them together. That is all fresh strawberries need. Let it sit for 10-minutes and you get this amazing, syrupy wonder! Put these on top, and serve with my syrup recipe.

Gluten free chocolate granola...

I have noticed lately, that lots of cereal companies are adding chocolate to their morning cereals--Special K, Cherrios, Chex. And why not? Its delicious, and as you know, chocolate is proven to be a powerful antioxident. Although, not in the milk-chocolate-Easter-rabbit-M&Ms-medium.
Growing up, our house was a Cherrios- or Kix-only home because my mother didn't believe in sugared cereals. So once in a great while, with a coupon-and if they were on sale, we enjoyed them.
When I became an adult, on my own money and grocery budget, I finally fully understood my mother's reasons for not buying those cereals..."cereal is how much for that little box??" Even more so now when one has to buy a gluten free cereal! So, I make my own cereal. But I want it to be good cereal for goodness sakes!
Well, I have been adding pure cocoa powder to lots of things in my home for a good while now to add antioxident punch for the goal of adding intent to my food.  Pure cocoa powder is the best. Backing down the line to the prepared chocolates, the higher percent of "cacao" is better. Bars of 85%, 70%--and so on.

And, if you know my granola recipe, then you know why I like it this recipe for all its intentional ingredients and goodness. I'll admit, it has a kitchen sink's worth of ingredients, and sometimes even I want a less complex version to whip together.

I think this is it. When i made my first batch, and ate it with some vanilla soy milk, the sweetness of the milk made it taste just like a childhood bowl of the coveted and rare Cocoa Crispies or Cocoa Puffs from my youth. This is so good, and so good for you, make a double batch and keep it in the kitchen. Eat it for breakfast, by the handful, or on ice cream!

Recipe:
Chocolate Granola Cereal Double Batch. This recipe can be halved.

• 2 tbs molasses
• 4 tbs oil (any kind, nut oils add Omega-3s if you have them–walnut, almond, or hazelnut)
• 2 tbs of olive oil (one for each pan)
• 3/4 cup not packed brown sugar
• 1 tbs cinnamon
• ½ cup cocoa powder
• 5 egg whites
• 1 tsp scant kosher salt
• 1 cup of flax seed meal
• ½ cup shredded unsweetened coconut (optional)
• 6 cups GF rolled oats

Preheat oven to 350-degrees. Mix molasses, 4 tbs oil, brown sugar, egg whites, cinnamon, cocoa powder, flax meal, and salt. Blend well. Fold in oats and coconut. Line two baking sheets with foil, shiny side up. Spread 1 tbs olive oil on each pan on the foil covering all of the foil well.

Spread oats mixture flat and evenly on baking sheet (divide mixture between the two sheets) and bake for 10 minutes. At 10 minutes remove pans from oven, leave oven on.

Turn the granola, and separate into chunks. Return pan to oven and bake another 10 minutes. Let cool completely before packing into jars or a container.

Homemade raisins...

Everyone should own a food dehydrator.
Now, I know when you hear food dehydrator; you have visions of Ron Popeil-infomercial king–singing praises to his super-handy-fast-and tasty make-anything-in-a-minute piece of magic machinery… but this one really is worth having an oversized, horrible-to-store, single- use piece of kitchen machinery in your kitchen tool kit.

Grapes-Before & Raisins After

Recipe: (It's really this simple)

• 
  
  Grapes
• 
  
  Deydrator
• 
  
  24-48 hours in the dehydrator

Although I shouldn’t say single use, because I make everything in it! I have been teased that if it isn’t tied down in my kitchen-in it goes to the food dehydrator!

My mother gifted me with mine a few Christmases ago and what a wonderful gift it was! However, this is one of those appliances–while its recipients have great intentions–goes straight to the Goodwill after about year 2 in the cupboard taking up as much space as a Volkswagen would. Not mine! But for others who fear a $50 commitment to a large appliance, visit your local GW to find one for $10, they always have a few up on a top shelf.

That said, let me talk a minute about why it is so great:

1. It makes 100% natural, healthy dried fruit snacks. Did you know most ‘dried’ fruit snacks are actually boiled in sugar syrup and then dried? They are soft and squishy and sweet. Well, that is why. Making it yourself, you add no sugar; however, the natural drying process of dehydrating off the water concentrates the sugars making dried fruits super sweet. And, they get chewy, like chewing a good piece of chewy candy, like a Starburst.
2. It reduces waste of over ripe fruit and veggies. When your apples get too soft and mealy to enjoy, or bananas are a little brown, or extra grapes (into raisins!) it all goes into the food dehydrator. I also dry things like turnips and squash. It keeps in the cupboard and then when I want it, it goes into chili or soup, or is used to make a gratin (think potatoes au gratin in a box…but from your kitchen!) The flavors are so intense and really come through.
3. It makes inexpensive dog treats. Yes….the dogs. In our home are treated ,ah-hem…well, spoiled some would say. The chicken jerky at $11 a bag at the warehouse stores is not something I prefer to afford on a regular basis. Leftover cooked chicken, beef, or pork scraps go right in and get dried into meat snacks for the pooches.

Extra tomatoes from the garden Before & After (sundried tomatoes)

  

Ok, so you are thinking…"but the work!" Not really; slice the apple, put it in the dryer and that’s it. They are at such a low temperature, leaving them on overnight and while away is no issue. The food dries itself, literally. It’s effortless.

Just wait till you taste your first batch of dried strawberries and you will be a convert–I promise.

Gluten free rich, dark chocolate cake...

I made this cake last weekend for dinner guests. It is so fast to go together, and bakes up gorgeous. I cannot take credit for the recipe that goes to Donna Hay...more about her later. I made two modification, so I think I can say that I can take credit for converting it to gluten free. Well, not really that either, because Tom Saywer makes such an amazing GF flour, there is no conversion needed!

All that said...the cake is gorgeous! It comes out of the oven this molten, lava-like pool of crusty, yet moist rich-dark chocolatey-ness. Its tall, and soft and moist.
Really an exceptional cake.

So, more on Donna Hay. I love her books...all of them. I am on my way to owning them all (soon I hope, I get them used on Amazon's used books offerings.)
Many of her recipes are gluten free by nature, in that they just dont have any wheat component. But all her recipes convert so easy to GF. I have made many-many-many of her recipes and substituted in Tom Saywer (or you can use Bob's Red Mill mix) and they turn out beautifully. Her's are cookbooks any GF cook/baker should keep on hand to cook from all the time!

Rich Chocolate Cake (recipe inspired by Donna Hay's Chocolate Espresso Syrup Cake)

• 10 oz chocolate chips (I suggest 60% ghiradelli)
• 8 oz butter
• 5 eggs
• 4 tbs sugar
• 1 cup Tom Sawyer GF flour (or your gluten free flour blend)
• 1 tsp baking powder
• 1/2 cup cocoa powder

Preheat oven to 315-degrees. Melt chocolate and butter in a saucepan over low heat and stir till smooth. Set aside. Place eggs and sugar in a bowl and beat until pale and thick. Add the flour and baking powder to the egg mixture and gently fold through. Add the cocoa powder and chocolate and fold through again.
Line a 9-inch round cake tin (I used an 8-inch and got a taller cake) on the bottom with a round of waxed paper or parchment paper. Pour the mixture into the tin and bake for 45 or until a tester comes out clean.

Donna serves this with an espresso syrup, and I agree, its great that way.
Syrup

•  ¾ cup strong hot coffee
• ¼ cup sugar.

Whisk the sugar into the hot coffee until the sugar is dissolved.

 When cake comes out of the oven, pour ½ of the espresso syrup over it while hot. Reserve the rest of the syrup for drizzling over the cake as you serve.

Kohlrabi and Grapefruit salad...

If you don't know her–kohlrabi–get to know her. She is a wonderful vegetable. Raw, she is crisp like jicama or celery, and the flavor is...well–all her own.
Delightful in salads raw, or cooked, sauteed into a stir fry.  I created this recipe as a starter salad for last Saturday when we had friends for dinner. Dressed with a super light viniagrette, it was delicicous! It comes together in about 10 minutes! Try it.

Salad:
1 large kohlrabi, peeled
1 med pink grapefruit
1 med yellow grapefruit
1 cup of lettuce leaves (like arugula or a romaine is ok)

Dressing:
1/2 tsp dijon mustard
2 tbs apple cider vinegar
2 tbs olive oil
salt and pepper

Using a mandoline, slice the kohlrabi on the thinnest setting.
Peel the grapefruits using a knife to run down the sides (called supremeing) there are lots of youtube videos on how to. Slice into rounds.

Arrange the kohlrabi and the grapfruits and the lettuce on a platter in layers.

In a small bowl whisk together the ingredients for the dressing and then drizzle over top.

Chimichurri...

A few year ago when I visited Argentina I feel in love––with the people, the culture, the city…and the food.
Chimichurri is to Argentines as salsa and ketchup are to us. It’s a condiment, and on the table at most meals.
It’s simple, and so delicious. It’s fresh and zingy and brightens the food of anything it touches.
Its a bit of a strange name. A good many have never heard of such a thing. It is natuarlly gluten free, but it makes my list of favs for so many other reasons! Its nutritional intent is surprising and amazing.
Cilantro is, per serving (3.5 ounces of leaves) high in Vit A and Vit C. Parsley is even better, being mega high in Vit C and Vit K. and a good source of calcium and iron.

 

Ingredients:

• 2-3 cloves garlic
• 2 cups fresh flat leaf parsley
• 2 cups fresh cilantro
• 1/4 tsp. black pepper
• 1/2 tsp. crushed red pepper flake
• 1/4 cup red wine vinegar (plus more if needed)
• 1/4 cup olive oil (plus more if needed)
• 1 teaspoon salt (plus more if needed)

Put it all in the food processor and whirl away! Taste for seasoning and adjustment.

Its traditional use is with grilled steak––and you must eat it this way at least once.
It has infinite possibilities:  I also use it like this:

• In tacos as a salsa
• In yogurt to make a salad dressing or dip
• Mix into tuna fish for a no-fat twist on tuna fish sandwich
• Toss with lettuce as your salad dressing
• Spooned over fish
• Tossed with shrimp and rice for a rice side dish
• Stir a few tablespoons into any soup

Gluten Free Bolognese in 31 minutes...

Its 53-degrees outside right now in Phx, AZ and windy and overcast-been this way for days! More than just a little unusual for this time of year in AZ. And I opened up one of my foodie mags this last weekend and saw a Bolognese staring back at me. It looked thick, and rich and tomatoey. The noodles look firm yet soft and the meaty sauce just said comfort. Bolognese is a notorious all-day, long cook-time dish. But I decided I wanted it tonight, on a Monday, a work night and my chore list is a mile long! The insanity. So I created this 31-minute version. I started at 6:08 pm, and was at the table at 6:39 pm. No kidding.
31 minutes? You cannot order pizza in that time. Nor can you get in the car, go through a drive through, and come back in that time. But you can do this. Just add these ingredients to your shopping list for this week and its within reach.
Here it goes.

31-Minute Bolognese
1 lb ground meat (use any kind; beef, chicken, turkey, or italian sausage)
1.5 oz jar of anchovies (These are not the stinky little fish you think. Trust me on this ingredient. They dissolve away and add great depth of flavor.)
1 can tomato paste
2 tsp kosher salt
1 tsp pepper
One 14.5-oz can of diced tomatoes (no salt or flavor added)
Fill one empty tomato can's worth of white wine (or use water or chicken stock)
One 28-oz can of tomato puree (no salt added)
1 tbs dried minced garlic, or 3 garlic cloves fresh minced
2 tbs dried Italian herbs
At the end ½ cup fresh herbs

Directions:
In a deep stock pot, brown the ground meat in a little olive oil. Add the anchovies and the tomato paste. When the meat is almost cooked through, add the liquid (wine or other), the tomato puree, garlic, dried herbs, salt and pepper. Cover and lower to a simmer on medium heat or med-low heat.

Now cook your pasta! My GF pasta is a 17minute cook time. By the time its done, so is your Bolognese. Chop your fresh herbs and stir them in to the sauce at the end. Ladle over the noodles.
Dinner.