Lemon Bars GF

Many credit Dale Carnegie (Nov 1888 - Nov 1955), American writer, with the phrase: When life hands you lemons, make lemonade.  I would say rightly so, he did make this idea take flight as Mr. Carnegie is most known for his self improvement books and lectures inspiring personal strengths and corporate confidence and communication skills.  In Dale Carnegie's book - published in 1948, there is a chapter titled "If You Have a Lemon, Make a Lemonade."  The book title, How to Stop Worrying and Start Living.   

   

 However, the power of positive lemon thoughts may have it's origins from a Men's Wear pamphlet or periodical from 1910.  There inside is printed a New Year's message: "In business turn obstacles into conveniences.  When handed a lemon - make lemonade of it."

 

Whichever source, IF even one of these, the expression has stood the test of time and with good reason. 

 

Lately, we've had a few lemons handed our way.  We had a horse injured, a husband injured and a truck break down in blizzard-like conditions.   

 

Yes, some lemons.  SO!  When handed a lemon - make LEMON BARS! 

 

Ingredients and How to:

 

Oven to 350.  Foil and oil (or butter)  9x13 pan

 

into food processor or mixing bowl with paddle attachment:

1 1/2 cups of Gluten Free flour

1 1/2 sticks unsalted butter cut into small cubes

1/2 cup granulated sugar

dash of salt

 

Mix until crumbly and press into prepared pan.  Bake for 20 minutes.

 

 

I use different gluten free flours for different purposes. I really like this one for doing a pressed kind of crust.

 

While crust bakes:

 

4 lemons - zest one into small bowl.  juice all four or until reaching 1/2 cup lemon juice.

1 stick unsalted butter

3/4 cup sugar

2 large eggs

2 tablespoons sugar

 

 

Place lemon juice, sugar and butter into top of double boiler.

 

 

As butter melts, beat two eggs in a small bowl with 2 tablespoons of sugar. Whisk melted butter, juice and sugar until dissolved.  Remove from heat. Spoon some warm juice mixture into the eggs, whisk whisk.  Add more of the hot liquid.  Then pour egg mixture back into the juice mixture in the pan.  Place over low heat, whisk whisk to thicken only slightly.  Add in zest.  Pull hot crust from oven

 

 

 

and pour lemon filling onto the crust.  Will seem very thin and liquid- y.  Place back in oven for 20 minutes. 

 

I bake until edges begin to brown just a little. Trim those off when cutting the bars. My group all still want the chewy edges~

 

side view

I inverted one bar to show the crust. 

 

These bars have a lot of flavor and plenty sweet.  I opt not to sprinkle with powdered sugar. 

 

For some amazing lemon bars - definitely NOT gluten free,

 

 

 go for Ina Garten's lemon bars.  Obviously, these have more juice, sugar, eggs and flour.

 

 

With time, family, good friends,

 

 and lemon bars - life is good - again!

 

 

 

 

 

                                                                           

Chicken Stock - Meow

 

 

 

 

                                                                "Kitty in the Basket."  I am not sure when this song was written - by Bob Merrill - but it became better known to the public at large in 1954 when it was sung by Diana Decker

                                                              

The song became known to my sister and I when my mother used to sing it to us.  We used to have a calico cat that had been a stray.  My family now has a calico and our kitty has a runny nose.  Kitty, runny nose, snow storm, song lyrics:

                                         Wrap the kitty warm, you never know about a storm
                                          And I don't want a little kitty with the sneazies,
                                          I'll hug her and I'll squeaze her, and never never tease her
                                          Want a little kitty in the basket. 

Introduce chicken stock.

 I truly believe there is something medicinal in made at home chicken stock, and our kitty needs some!  I did one version safe for her, and one version for us. 

Ingredients and how to for two-leggeds:

Large stock pot
1 onion- quartered
4 cloves garlic- smashed
4 carrots
2 celery sticks or even better is the celery leafy center
2 teaspoons kosher salt
1 bay leaf
black pepper
10 cups of water
4 organic chicken legs

                 Leave skins on the vegetables. 

Place all ingredients into stock pot.  Place on stove, bring to boil, then simmer for 2 hours. 

 

After two hours, let stock cool (near) completely in pot. Even placing in frige over night is fine.

 

When broth is cool, strain through a collander into another container. 

 

 

This is so easy to do and much healthier than the store bought brands.  I know nearly every cooking show I watch just pops open a box or can of stock. That is easy, but I don't feel it's as beneficial to our health. One popular store brand lists cane sugar in the ingredients.  Onion powder.  "Chicken flavor".  What is that all about?! Yeast.  Anyway - you just need simple chicken stock.

 

Now, for chicken stock for pets, do not use the above version.  Animals can NOT have onions or garlic.  To make the kitty version today I used two organic chicken legs, 6 cups of water and a large saucepan.  Everything else I did the same.  And animals can eat the cooked chicken.  It's far to mushy for something that we would enjoy. 

 

 

 

Setting outside to freeze to use later.

 

 

                     If there's someone in the city doesn't want a little kitty
                     Tell them put the little kitty in a basket
                     Leave the little basket outside my door
                     And I'll love the little kitty for evermore!

                                                             ... don't want a little kitty with the sneazies ~

Snow Day Cake GF with Caramel Frosting

I grew up in the Northwest.  At the slightest hint of snow in the air my sister and I hoped and prayed for a snow day.  If the flakes began to fall before we went to bed then we could hardly sleep for hoping.  Snow days were party days.  Hot cocoa WITH marshmallows, board games, and hot soup lunches. Sledding with sparks flying off the runners as they made contact with asphalt or rocks, the snow shallow and wet.    Most of the time, however, there was a two hour delay to school - which still not bad on that score - or no snow but black ice.  That - no fun for anyone. 

Now that I have kids of my own I am still every bit as excited for the potential snow day.  I really need to stop it too as I get the kids all excited as well, and -  well -  and where we currently live snow days are a rare thing, mostly only called on account of a power outage.  Last night as we drove home from night activities the snow was sticking on the road ways and beginning to build upon itself.  We got excited for a snow day.  A snow day that did not come.  When we all awoke this morning with snow day anticipation, we realized it was another cold (11 degrees) blowy school and work day. 

The way a crow                                              
Shook down on me
The dust of snow
From a hemlock tree
Has given my heart
A change of mood
And saved some part
Of a day I had rued.
               Robert Frost  Dust of Snow.

I determined to make my own dust of snow to cheer my crew:  A snow day cake!

 

Ingredients and How To:

 

Room temperature:  eggs, milk, buttermilk, butter

 

Oven to 350.  Spray or butter and parchment to 8" round cake pans

 

1 cup old fashioned oats - course ground to equal 1/2 cup

 

 

1 1/4 cups gluten free flour

1/2 cup almond flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

 - whisk dry ingredients together and set aside.

 

1/2 cup unsalted butter

2 eggs

1 cup honey

1 teaspoon vanilla

1/3 cup milk - I use fat free

1 cup mashed ripened bananas - 3

In mixing bowl with paddle attachment blend butter and honey, then add eggs and vanilla. Scrape down bowl and add milk and bananas. 

Scrape down bowl.  Add half of the dry ingredients,

then 1/2 cup buttermilk

then the rest of dry ingredients. 

Equally distribute - I use a measure cup to be sure they are equal.

 

Place on center rack in oven and bake for 20 - 25 minutes.  You can smell when the cake is done, so check to be sure not to overbake.  Check with toothpick.  Let cool in pans for 5 minutes.  Then invert onto cooling racks to cool completely.

 

 

These cakes would be great with a dab of butter, clotted cream, cream cheese~  to make it more of an event I frosted with caramel frosting.  (SWEET!)

 

Caramel Frosting

Ingredients and how to:

 

 

1/4 cup unsalted butter

2/3 cup brown sugar

1/3 cup evaporated milk.

Place these into small saucepan and heat until sugar dissolves.  Cool slightly.

 

While cooling sift 2 1/2 cups powdered sugar into a bowl and 1/2 teaspoon kosher salt.

Place cooled butter mixture into mixing bowl with whisk attachment.  Whisk a couple of minutes to add some air then add in the powdered sugar and 1 tsp vanilla.  Whip up and spread on cake!

 

 

The right dust of cheer to share~

 

 

 

a happier no-snow day. 

 

 

 

 

 

 

New Mexico Chile Brownies GF

Our family took a quick weekend trip to Santa Fe, New Mexico.  We love to go there for food, for history, for art... we love to go there.  I like to buy my chile in Santa Fe - some like it hot, some like it not.  I prefer it mild for most of my recipes.  Right now is our season of Lent and in our church the theme is Chocolate for Lent (LOVE our church).  Our pastor even included the movie Chocolat as a part of our Ash Wednesday service.  For those unfamiliar with the movie, it is about a woman, Vianne, and her daughter who arrive in a small French town.  Vianne opens a chocolate shop that changes lives for the townspeople.  Part of her chocolate recipes involve chile pepper.

Our wonderful neighbors took good care of our horses while we were in Santa Fe and I like to bake them something as a thank you.  So, you see how I connect my dots... a trip to Santa Fe .. New Mexico chile.. a Lenten service ..  a favorite movie.. thank you.. and chocolate!

Ingredients and How: 

Oven to 350.  Foil and butter or spray eight inch pan.

fine ground red chile - proportion to taste  That said:
1/2  teaspoon chile
4 oz semi-sweet baking chocolate coursely chopped

3 tablespoons baking cocoa
6 tablespoons butter

Place ingredients in top of double boiler until melted

In another bowl mix:
3/4 cup GF flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon chile pepper

In an electric mixer with whisk or bowl with whisk:
2/3 cup agave
2 eggs
2 teaspoons vanilla

Whisk - whisk.  Add in chocolate mixture and whisk whisk until smooth.  Fold in flour mixture and stir until smooth, but only just. 

                                                            The chile gives the chocolate a reddish tint.

Pour into pan and spread evenly.

Bake 30 - 35 minutes.  They need to be baked but not dry.  The smell of chile and chocolate while these bake is fantastic.

Let cool in pan. Chile flavor is more pronounced after the brownies have cooled.  Cut into bars.  Excellent served next day with whipped cream and berries!  Eat while watching Chocolat.  Perfect!



** I also did this recipe with sugar and regular wheat flour.  These were for our neighbors.  I am including photos here to illustrate how the look and texture are different. The regular flour and sugar brownies develop the more classic brownie crust whereas the gluten free version has a shiny top when done baking.  However, both are dense and fudgy tasting. 

                                          gluten free on left                  wheat flour on right

 

 

 

 

                                                                                                                 

Korean Grilled Chicken

Last year, at this same time, my family did what we always do~ observe Lent.  We decided to do something together as a family, to give up or inspire, to keep our eye on the ball, so to speak, our eye on Christ.  We were going to give up sarcasm, but decided that would be a major fail.  We gave up red meat, hooved animals, instead.  I don't mean to offend any practicing vegetarians, but my group, we are not.  In conjunction with this decision, actually, within two weeks after Ash Wednesday, we went on a natural health diet(thank you to a dear friend, really, a dear friend.  Not to mention names, Brandi) which did not include any glutens, grains (except sprouted), milk, or sugar.  Oh my~  I can NOT express how dearly we missed our red meats.  But we held strong and we had chicken and chicken and fish, and chicken, chicken, chicken, and fish AND chicken, chicken, fish, chicken, fish and chicken AGAIN. 

Okay, Lent has rolled back around again and we have made a new challenge for ourselves. It's not important to this narrative. Yet, oddly enough, we revisited a chicken dish -Friday - we all enjoyed in the past and since. 

Ingredients:

3 garlic cloves
1 small onion
green onions
2 tablespoons rice wine
1/4 cup brown sugar or agave or honey.  all are good in this.
1/4 cup low sodium soy sauce (there is gluten free soy sauce)
1/4 teaspoon red pepper flakes
1/2 teaspoon (at least) black pepper
1 inch ginger root - grated
1 tablespoon olive oil or 1/2 tablespoon sesame oil
3 lbs boneless skinless chicken breasts or thighs.
one gallon ziploc bag. 

How to:
Smash garlic and rough chop.
Slice onion or/and green onions
Place into ziploc and add all ingredients through ginger.  Mush and smush with your fingers against the bag.  Add chicken pieces.  Seal bag.  Slosh around thoroughly.  Place in fridge.  Marinate over night, or all day. Inverting bag as you think of it. 

                                                         Grill

Let rest and then slice. 

  Serve with stir fry vegetables, brown rice or anything you would like.  Is tasty on salads and sandwiches.  Win win.  Have some chicken one way, some chicken another way.  Chicken Chicken

Korean Grilled Chicken.

Tacos GF

Nearly every time I chop onions for a recipe I think of the novel, Like Water for Chocolate, Como Aqua para Chocolate, by Laura Esquave.  In this novel the primary heroine, Tita, is raised by the family cook and consequently understands her world through food.  There is a scene in the opening chapter where Tita describes how chopping onions makes one cry.  Great book.  Food is very forefront to the telling of this story and I highly recommend it!  Anyway, (sniff, snook) we usually put onions in most every meal we cook at home. Our family likes the taste of onions and I like to crowd in as many antioxidants and veggies as I can in a meal, most of the time.  We had a friend of one of the kid's over who did not like onions.  I browned them before adding them to the dinner and this friend really liked it.  No mention of onions and had seconds.  Success. 

My family does not have any gluten allergies.  However, we prefer to eat a lot of our meals gluten free for health reasons.  One thing I have discovered quite quickly when eating gluten free is a lot of what we eat is already gluten free.  Tacos are just such an example - provided the taco shells are strictly corn and they are made at home -not the shells.  Many people make tacos at home and, therefore, may not consider a taco to be blog-worthy.  I disagree.  For those out there who run to the grocery store and pick up a pound of ground beef, a packet of taco seasoning and some corn shells... don't!  those packets of spices are expensive when the necessary ingredients needed are in the spice cache at home, and those packets contain harmful and unnecessary additives.  This is every bit as easy.  I use this recipe for tacos or nachos and make the meat mixture a day in advance, or at least a few hours.  There is a reason people enjoy leftovers and say, "it's better the second day."  The flavors have time to marry and become more flavorful.


My Taco Version:  Ingredients

2 lbs ground beef - I like to use lean. 
1 -2 onions diced small (sniff)
2 - 4 garlic cloves minced
1 teaspoon oregano
2 teaspoons cumin
1 teaspoon kosher salt
1/8 - 1/4 teaspoon red pepper flakes
1/2 teaspoon ground coriander
14.5 oz diced or crushed tomatoes - (I often use no salt added and fire-roasted) - if diced, toss in food processor and process until smooth. OR salsa at least a cup.
dashes of cayenne pepper sauce, this to taste and optional.
cheddar cheese
crisp lettuce like Romaine
sour cream
salsa
beans:  rinsed and drained black beans or refried beans.  optional.  I use these more when I make    
            nachos
corn taco shells (read ingredients to be sure they are made with ground corn)

How to:

process tomatoes if needed - tomatoes are optional but this is a great way to add in more veggies, vitamins, and antioxidants.
dice onions, mince garlic, measure spices into small bowl

                                                                              sniff - snook

       

Brown beef in skillet then drain onto plate.

In same skillet brown onions - about 7 minutes - to really soften but still have some crunch for texture.                                                 

Add spices and garlic to onions.  Add in tomatoes or salsa and ground beef.  Mix together and bring to a simmer.  Simmer approximately 20 minutes.  Add more salt to taste.  Let cool and place in sealed glass container. 

While taco meat is simmering, grate cheddar cheese, wash and tear lettuce into small pieces.  store in air tight bags in frige.  When ready to eat later same day or the next day's meal, pull out prepared ingredients, corn taco shells, sour cream.  Warm meat through on low heat and serve!

   

Ahí Está