Monday, December 28, 2009

Health updates and more recipes!


I haven't posted for a couple of weeks because I've had a bad cold and have been grading final exams for my class. I'm still not over the cold....in fact, I think it's turning into bronchitis, but at least I've managed to turn in grades! :)

Also, I've had another blood test for Lyme disease (the Western Blot test) and I'm awaiting the results. I hope to know something within another week or two!

Anyway, it's been difficult to do a lot of cooking while sick, but I have managed to try a couple of new recipes that have turned out very well....they're now family favorites, in fact!

The luscious cake pictured above is my version of a Nigella Lawson recipe, Clementine Cake. Actually this recipe is all over the Internet in various forms, and was brought to the attention of the larger public by Starbucks, who sold a similar cupcake called the "Valencia Orange Cake" for several months. It was advertised as "gluten-free" so people didn't buy it often (unless they HAD to buy gluten free), so Starbucks decided it was unpopular and stopped selling it. :(

The great thing about this cake is that it's ALWAYS been gluten free, because it's traditionally made with almond flour. You can use oranges, clementines (which are a type of mandarin orange) or even a mix of oranges and lemons with extra sugar, but clementines are my preference because the little ones I buy at Trader Joe's have very thin skins. The thinner the skin, the better your chances are of having the cake turn out well, because thick skins contain more pith (the white part) and can make the cake bitter.

We had Clementine Cake for our dessert on Christmas Eve; it received rave reviews! Here is my version; as usual I used both almond and coconut flours:

Gluten-Free, Dairy-Free, Grain-Free Clementine Cake

Ingredients:

Approximately 1 pound of clementines (for me that was 10 tiny clementines)
6 eggs
1 1/4 C sugar (yes, I used sugar....I do plan to try it with agave syrup)
2 C almond flour
3 T coconut flour
1 1/2 tsp baking powder

Directions:

Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then finely chop the clementines in a food processor until they achieve a sauce-like consistency.

Preheat the oven to 375 degrees F. Total bake time is about 40 - 50 minutes.

Grease and line an 8-inch cake pan with parchment paper.

Beat the eggs. Mix the sugar, almond flour, and baking powder together in a separate bowl, then add the beaten eggs. Mix well, adding the processed clementine "sauce" last.

Pour the cake mixture into the prepared pan and bake for 30 - 40 minutes; cover the cake with foil at that point to prevent the top from burning. Cook for 10 more minutes or so until a metal skewer inserted into the center comes out clean. It's normal for the outside of the cake to be dark golden brown; it's also normal for it to "puff" up above the pan and then settle back down towards the end of baking.

Remove from the oven and allow to cool in the pan on a rack. This cake is fabulous as soon as it cools, but is even better the next day after the flavors blend and mellow....it's moist, light and delectably citrus-y. Yum!!


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Another recipe we've become fond of recently is a very tasty grain free flatbread originally posted by Liz (aka "lonewolf") in one of the forums on celiac.com.


Grain-Free Flatbread


Ingredients:

4 egg whites
2 - 4 egg yolks (note: original recipe calls for 2 yolks, but 4 works too)
1 tsp melted butter
1 tsp agave nectar or honey
1/2 C almond flour
dash salt

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Separate egg whites and yolks....


Beat egg whites until soft peaks form.


Beat yolks with melted butter, dash of salt, and agave or honey.


Sprinkle the almond flour over the egg whites and fold in gently along with egg yolk mixture.


Spread the batter onto the parchment paper into a 12" by 12" square (if using 2 yolks only) or a 12" by 14" rectangle (if using 4 yolks). Make sure the thickness is uniform over the square (or rectangle). Bake at 350 for 12 minutes; it should be turning golden brown on top when done.


This bread is so versatile! You can simply cut it into squares and use them for regular sandwiches, or into the right-sized rectangles to be wrapped around hot dogs as a bun-replacement. You can even take an entire sheet of bread and cover it with Dijon mustard, ham slices and Swiss cheese, roll it like a jelly roll, microwave it until the cheese starts to melt, slice and serve.


OK....it's not as flexible as wheat-based bread, so it does tend to crack a bit when you're rolling it up, but it's still AMAZING bread when you consider that it's entirely grain free!


Last minute health update: I just returned from Urgent Care with a diagnosis of bronchitis and a severe asthma attack. Have to increase my prednisone dose for a few days plus take antibiotics! Why do I get sick so often over the holidays? :(

I truly hope that all of you, my dear readers, are healthy right now, and that you and your families are blessed in every area and are enjoying this holiday season together!

Friday, December 11, 2009

Still no weekly menu, but a couple of good recipes!

It has been challenging to remain completely grain free.....I have to admit I've fallen off the wagon several times, because we continue to have corn chips and other grain-y snacks around for the kids. But I'm still trying! I think it's really helped my gastrointestinal system, because I was still having some gastro issues after I went gluten free, but now that I'm (mostly) grain free, those issues have disappeared!

I continue to have weird neurological symptoms, plus pain from the lupus-RA-rhupus and fibromyalgia, which keeps me in the wheelchair. But we may be on the track of a new diagnosis that might explain a few things.....I just found out that my blood test for Lyme disease was POSITIVE! I'm no expert on Lyme, but I have the impression that not only can it attack any system in your body, but it can both trigger autoimmune diseases and mimic them!

Wouldn't it be wonderful if I could just take an antibiotic and have some or all of my remaining health issues go into remission?!?!?!! Wow!!!

Well, more on that soon....

Here are the promised recipes; the first one was inspired by a recipe on Stephanie's website:

Crockpot Cranberry-Orange Roast

Ingredients:

3-5 lb beef roast (or pork roast or stew chunks)
1 package Lipton Onion Soup Mix (yes, it's gluten free!)
3 T gluten-free soy sauce
2/3 of a bag of fresh cranberries
1/2 - 1 C orange juice
1/4 - 1/2 C agave nectar

Directions:

First make a cranberry sauce using the fresh cranberries, orange juice and agave nectar. Put washed cranberries into a medium saucepan; add orange juice until the level of the juice is about 1/2 inch below the level of the cranberries...you don't want so much juice that it's covering the berries. Add agave nectar; start with 1/4 C and add a bit more if it's not sweet enough (or add a tiny bit of stevia). Place pan on stove over medium high heat and bring to a boil, then reduce heat. You want it to be higher than a simmer but not a fast boil. Stir often. The cranberries will begin to pop; after most are popped removed from heat.

I have a large (7 qt) Crockpot, and the roast I used was about 4 1/2 lbs, and SOLIDLY frozen. You don't have to use frozen but it works just fine if you do (add a little more time or cook on "High"). Put roast in Crockpot then sprinkle the onion soup mix and soy sauce over. Pour the cranberry-orange-agave sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may want to break apart the meat into smaller chunks an hour or so before serving so that the juice penetrates more deeply into the meat.

We ate it over mashed potatoes, and with a green salad, per Stephanie's suggestion. What a fabulous meal for a cold night!!

The other meal is the Chicken and Dumplings recipe (also from Stephanie) that I've already published on my Gluten Free Recipe Archive site. The main difference is that I used my Grain-Free Biscuits to make the dumplings and they WORKED! I was really craving some Chicken and Dumplings and was so glad to find out that I can make it grain-free!

Chicken and Dumplings

Ingredients

2 T arrowroot
ThickenThin/NotStarch
1 cup almond milk
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
3 pounds boneless, skinless chicken
1 yellow onion, chopped
1 cup mushrooms, chopped
16 ounces frozen vegetables

Plus one batch of drop biscuits: I used the grain-free biscuits recipe.

Directions

In a medium saucepan, mix the milk and broth with the arrowroot powder while whisking constantly, and cook until thickened; stir in the salt, pepper and poultry seasoning. If necessary, add the ThickenThin one teaspoon at a time (whisking well!!) until the sauce is thick enough.

Any Crockpot with a capacity of 4 quarts or more will work. Put the chicken and vegetables into the bottom of the Crockpot. Add the milk-broth mixture. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving, shred chicken with two large forks, and mix up the biscuit dough. Drop the dough in large spoonfuls on top of the hot chicken stew and replace the lid.

Cover and cook on high for another 45 minutes - 1 hour. The dumplings are done when you can insert a knife and it comes out clean. They will be spongy but firm to the touch.

Serve in bowls, with a dumpling or two per person.