dip off!!!

so last night we went to a holiday party that everyone was bringing something to. i wanted to find a recipe that was gluten-friendly as well as party friendly. i decided on a spinach artichoke dip that my friend jackie (devourthis.com) shared with me. so, in the midst of wrapping presents, cleaning my house and catching up on all the other holiday- related tasks, i had to make this dip (more like a bake than a dip really). since i am leaving in a day for the holidays i have very little in my house; my dog is packed up and staying with a friend (thanks amy), my presents are packed up, and our kitchen is pretty much bare. so, that meant a trip to the grocery store--- ah, the chaos. i trudged to the store, bought the necessary ingredients, and walked back to begin to bake. the phone rings… someone else is bringing an artichoke dip…oh the pressure. there was no turning back at this point however; i had already committed to the dip, and no sane person goes out twice into the holiday madness. so it began---the first annual “choke off” ( as we called it). the pressure was building. could i possibly win against a full-on gluten-filled dish?!

the dish was actually fairly easy, quick, and believe or not, somewhat low in fat, considering. it was adapted from a weight watchers recipe originally, but i didn’t want to share that information with the jury, worried that it would unduly influence them. the dip was a hit. somewhat on the spicy side, since i overdid with the hot sauce, which i think may have gained me some votes. this may have been my most well received dish yet. really it is a great party plate, or even just to have at home. it is very filling though because the amount of cheese and dairy used, so for those lactose-intolerant people, this may not be the best choice. but, it is gluten and egg free—just like me. for the recipe, see below. feel free to adapt and modify of course. i make a bit spicier than called for with jalapeño hot sauce, and next time i may try parmesan instead of cheddar. please comment if you try this or adapt this, so i can hear other alternatives. that’s it for me. i am off for the holidays.

happy holidays!!!


artichoke and spinach bake

1 tbsp butter
1 cup chopped onions
2 cloves garlic minced
10 oz. frozen spinach thawed and drained and squeezed dry
8 oz sliced water chestnuts, drained and coarsley chopped*
2 small jars marinated artichoke hearts - drained (or 1 14 oz can plain artichoke hearts) and corsely chopped
8 oz. rf sour cream
8 oz. 1/3 less fat cream cheese
1 cup lf shredded cheddar cheese - divided
1 tsp hot pepper sauce ( i use jalapeño hot sauce/ a few more shakes than a tsp.)
1/2 tsp salt
1/4 tsp pepper
1 spray cooking spray ( I use butter here)

preheat oven to 350

melt butter in large non-stick skillet over med. heat. add onion & garlic; saute 5 minutes( or until tender). add spinach, water chestnuts and articchokes, saute 2 min; add cream cheese, sour cream, 1/2 cup of cheddar cheese, hot sauce and s & p.

spoon into an 11 x 7 inch baking dish coated with cooking spray. top w/ remaining 1/2 cup of cheddar cheese. bake at 350 for 18-20 min. or until thoroughly heated and bubbly. serve with baked tortilla chips.

*** sorry about the photo-- i used my camera phone. it looks much better in person!!! ***
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1Y0-456 and EX0-101 exams can be prepared with the help of testking study guides. 642-845 ONT is a qualifying test for the CCNP professional. The ONT 642-845 test will verify that the winning candidate has significant knowledge and skills in optimizing the valuable QOS techniques for unified networks. 642-825 explains the modules and operations of IPSec VPNs as well as GRE Tunnels.

it’s a soup and cracker day

i don’t think i actually have taken a run since my last race… let’s not even try to guess on the date of that. we’ll just say it was hot out; considering today hit a whopping 49 degrees—it’s been awhile. i’m not sure what inspired me to take an am run today, but i battled the cold, armed with under armor and new running sneakers. i forgot what cold weather feels like on the lungs. but, the sun-filled sky, coupled with the smell of fall from the trees i passed, made my run along the river somehow warm. doesn’t that sound picturesque? then i got to washington street, and my view was obstructed by a giant utility truck doubled parked in an intersection (that i coincidentally just got a parking ticket for even being near), and my pace, as pathetic as it may have been, was interrupted abruptly by passerbyers and baby carriages. i blame this for my worsened pace, and painful lungs. and then all of the sudden i felt the cold again, and home couldn’t come soon enough.

by the last block of my run, most likely sooner, i had decided on what i was going to eat—a bowl of hot soup with mini rice crackers from trader joe’s. and as a write, my bowl of soup is cooling down, waiting for me to eat. i can’t finish this blog quick enough. this is one of my favorite soups. it is trader joe’s brand, tomato and red pepper soup. then i add fresh spinach, salt and pepper, and brown rice. i top it off with mini rice crackers, also from tj’s. my photos are sad and do not come close to the taste of this dish. it is the perfect meal on a cold day. it is such a comfort food.

did i mention when i got home the heat didn’t work? really—a good day for soup.

butternut squash and white beans over penne

this is one of my favorites—butternut squash and white beans—sweetness and protein in one savory meal. i eat this comforting concoction even without the pasta, which is how it was actually introduced to me. i first had butternut squash with small white beans in the willett’s kitchen. i actually first had this dish, or a version of it, over a fried corn pattie that the this much-loved chef—a legitimate italian mother, praised for her compassion and cooking abilities—referred to as “pizza”.

i recently improvised a bit with her recipe, and poured my butternut squash and white bean mixture over brown rice penne past ( trader joe’s brand). the sweetness of the butternut squash gives a completely different experience to eating pasta.

this is a simple recipe and could be fairly quick if you take some shortcuts (such as buying the squash precut).

butternut squash and white beans over penne

1 can small white beans (or cannellini beans)
1 whole butternut squash (precut works fine)
extra virgin olive oil
salt and pepper
rice penne pasta

cube the squash into small pieces (around 1 inch approx)
add the white beans
drizzle olive oil over mixture ( to taste)
salt and pepper to liking
add some water into pot and cook squash and beans on the stove top on simmer until the squash softens
cook penne to liking ( i prefer al dente)
ladle squash and beans over pasta


photo: http://www.pbase.com/pinemikey/image/74743263

enchilada casserole

so i made an effort to make a new gf recipe for dinner. and this time i asked michael to make dinner with me. what a good sport, considering this was not only gluten-free, it was meat free (yes, i’m a veggie to boot). but, what it was not, i say emphatically, was taste free. on the contrary this dish was choc filled with flavor. i thoroughly enjoyed this recipe and i suggest you all trying this out. easy to make, even for a non chef.

each time i motivate myself to make an even a semi-balanced dinner, i rack my brain for some creative concoctions, but usually revert back to mexican or stir-fry. what can i say, they’re easy, and i always tend to have the ingredients around. so, although not a far cry from the norm, this dish was one i haven’t tried.

this entrée was actually modified from a recipe found in the vegetarian starter kit, which is called enchilada bake. but of course, we changed things up a bit, some due to necessity—we didn’t have all the required ingredients in the house—and some due to taste. we added some corn that i had bought from the hoboken farmer’s market, and we vetoed the frito topping that michael was really hoping to include, among other substitutions. admittedly, i tried to find the fritos for him, but after two walks to two different stores, i thought perhaps it was a sign, and we went without the fritos. i feel good about this decision.

in the end we wound up with what a have been calling an enchilada casserole—yummy!!!!

enchilada casserole
1 ½ oz burger crumbles (i just mashed up a veggie burger)
1 packet taco seasoning
2 tbsp. vegetable oil
½ cup onions
2 tbsp. gf flour ( or skip this part)
1-cup vegetable broth
2 cans pinto beans (drained and rinsed) you can add other beans too!
taco sauce (season to taste)
12 corn tortillas
cheddar cheese (shred to taste)
2 cups corn (fresh or canned)

mix the burger crumbles ( i mashed up veggie burgers) and taco seasoning. then heat the onions and oil in the skillet over medium. stir in flour ( gluten-free of course or you can skip the flour all together) and cook for a minute or so. add the veg. broth, stirring consistently. add pinto beans. preheat oven to 375. spray your baking pans, so the casserole will not stick. layer the bottom of the pan with taco sauce, 4 corn tortillas and all the pinto bean mixture. start another layer with taco sauce, shredded cheddar and 4 more tortillas. add burger crumbles, more cheese, and more taco sauce. finish the last layer with the remaining tacos, taco sauce and cheese. cover with foil and bake for 30 minutes. that’s it. you’re done!

gluten-free menu week

welcome to my menu for the gluten-free menu swap, brought to you by glutenfreemommy: glutenfreemommy.com

glutenfreemommy swaps and posts recipes for the week with other gluten-free bloggers. if you are interested in sharing or getting new recipes, go to the site and check out some of these meals.

below is my tentative plan for the week, but i must admit my schedule is frenzied and my time scarce as of late, so cross your fingers. were not talking anything elaborate here, but some of my favorites are included. check in to see some of the recipes included in this week’s menu.

enjoy your week!

monday (link to recipe)
butternut squash and white beans over penne

tuesday (link to recipe)
enchilada casserole (vegan)

wednesday
tofu cacciatore

thursday
vegtable & tofu stir fry w/ soba noodles

friday
nacho night!
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A candidate may try for the beta 350-030 test only once throughout the beta phase. 640-822 explains the rationale and functions of a variety of network devices. 642-642 describes the models for supplying Quality of Service on an infrastructure. 70-294 is related to execution and management of a desktop operating system. 70-647 is related to Directory services, identity supervision, and substantiation.

summer's over ?!?

first off let me apologize for the time away from my blog--sometimes life just gets crazy. but, i am back to blog.

so, for those of you who live on the east coast, more specifically the nyc area, you are already aware of the strange summer-like weather we have had in the first few weeks of fall, which seem to come intermittently between cool fall days. i am thrilled about the crisp smell of autumn, the colors of the changing leaves, and of course the food that fall brings. (speaking of which, i found a wonderful apple crisp recipe from glutenfreemommy: glutenfreemommy.com). check it out!

but i am somewhat saddened by the passing of summer, or at least the food and the fresh summer produce the local farmers' markets bring. so this entry is to pay homage to the local farmers' markets, the brightly colored produce that paints the backgrounds of these frenzied venues, and the food that the summer brings. I’m sharing some of my favorite recipes of the summer, to say goodbye to the passing season and remind everyone to visit your local farmer’s market in its' closing weeks.

the recipes come from the kitchen of my aunt jane, who came to visit a few times these past few months, joining me from outings in the city to yoga in the park, always armed with food. i chose three of her salads to share that we enjoyed during our picnic in hoboken. thanks for all the food and great recipes!!


Chick Pea Salad
1 can chick peas
1⁄2 red pepper more or less
1⁄2 green pepper- more or less
1 or 2 cloves of garlic, finely minced
your favorite mustard—1/2 or 1 teaspoon
olive oil – 1 tablespoon, more or less

*Combine the oil, mustard and garlic in a bowl and mix well. *Add remaining ingredients and toss together. * Substitute any kind of beans you like—kidney beans, black beans etc. ** Get creative here. If you don’t have, or if you don’t like red or green pepper, add diced cucumber, tomato, celery, radish, and even frozen corn, or corn taken off the cob. Freshly minced cilantro is good, too. Squeeze some fresh lime juice over it all for an extra zippy taste.

Roasted Eggplant Spread
1 eggplant
1 bulb of garlic
Olive oil ( to your tasting)
Lemon juice
Salt and pepper

*Slice eggplant lengthwise and place, cut side down, on a foil lined roasting pan or cookie sheet, or any oven –proof dish that you have. *Place bulb of garlic on a piece of aluminum foil. Drizzle some olive oil over it. Wrap in foil and roast in oven. *Roast in oven or even in a barbeque grill at 350 for about 45 minutes or until the eggplant is completely softened, and the garlic is soft. *Scrape the fleshy eggplant into a bowl. Discard the skin. *Add a few cloves or garlic, to your taste. Mash together. *Add olive oil, lemon juice and salt to taste.

Yummy Lo Cal Cole Slaw
1⁄2 of a small cabbage, shredded
—or 1 pkg. salad bag of cole slaw
Shredded carrot
Shredded red or white onion

* Dissolve 1 pkg Sweet & Low or 2 pkg Splenda in 2-3 tablespooons rice wine vinegar. Add to cabbage and mix well.

the second set of photos ( tomato from the garden & zucchini dish) come from another trip home to NH to visit my family. the dishes are a combination from my sister roe and my mother "myglutenfreemom". (recipes to come).

we sat outside one warm summer evening in my parents' backyard with the whole family in toe, including our youngest members, my 5 and 6 year-old nieces, who picked the vegetables that made our dinner so delectable. among the food in our feast, we enjoyed a tomato green bean salad with a hint of lemon, and fresh baked zucchini with chickpeas. the flavors in these two dishes were so fresh and distinct-- the perfect summer sides.



I hope you enjoy my pics.
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640-863 explains the Cisco Service-Oriented Network Architecture. 70-293 is related to network services in addition to resources for instance messaging, distant access, and customer computer management. Candidates for 70-536 work in a group in a small-sized or larger development enterprise, which utilizes Microsoft Visual Studio .NET 2003 Enterprise Developer. 220-602 exam guides are very close to real exam questions and answers.

cidar for the gluten free!!!

thanks to my friend audrey, i can add another drink to my repertoire--Woodchuck Draft Cider (http://www.woodchuck.com/GlutenFree/tabid/529/Default.aspx).

"We have received the analytical results confirming that all Woodchuck Draft Cider styles are gluten free! (Amber, Dark & Dry 802, Granny Smith, Pear, and Raspberry)."

- Woodchuck Draft Cider

Check out the recipes on their web site for some new cider recipes ( and see a few below too).

Woodchuck Cider Punch

2 quarts lemon sherbert

1 large bottle of ginger ale

1 gallon of Woodchuck Draft Cider

lemon slices

Pour cider over sherbert in a punch bowl. Add ginger ale. Float lemon slices on top

Woodchuck Cider Warm up

1 quart Woodchuck Draft Cider

½ cups lemon juice

1 ¼ cups red fruit punch

¼ cup instant tea powder

½ cups of sugar

2 cups of water

Combine ingredients and heat through. Serve in mugs with an apple slice

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JN0-521 study guides offered by testking are very useful for candidates who donít have much time to get ready for the test. Candidates for SY0-101 learn to get an elective credit toward the MCSE documentation; candidates can obtain the CompTIA Security+ diploma. 642-812 explicates the functionalities of VLANs in a hierarchical network. 646-204 helps you categorize the designation of, the parts of, the function of, and the business reimbursements of Cisco IOS. 70-649 test is planned for IT professionals who now hold an MCSE on Windows Server 2003 documentation and work in the multifaceted computing environment of smaller to larger enterprises.

pf chang’s chocolate dome cake

for a pms-ridden, chocoholic, it really does not get much better than this. for those of you who do not know, pf chang’s offers this scrumptious gluten-free menu (http://www.pfchangs.com/cuisine/menu/GlutenIntolerantMenu.pdf), ranging from lettuce wraps, to flourless chocolate cake. but, for the point of this entry, i will focus on only the cake… because really when you get down to it, is there really anything else that is more conversation worthy than chocolate. not for me.

i love food, but i have been having a craving for this chocolate dome for days. and it is not often that we drive ANYWHERE, especially to a restaurant. so, for us to venture to the “burbs”, this case in edgwater, nj, i need to make an occasion of it. we went out to dinner with michael’s parents, so we figured we’d venture out of the crowds of the city and into a place that has parking and space, what a concept. by the time we got to the restaurant, an exceptionally large building, decorated with oversized statues and cooled by an over-active air conditioner, all i could think about was this cake. “no, i don’t really want dinner”, i explained. “i’d like the chocolate dome.” what a God send really.

i have tried flourless chocolate cakes and torts in many different cities, varied restaurants and bakeries, even store bought and frozen (not bad by the way). but, i would have to say pf chang’s, yes, the chain restaurant, has one of the best around. i say that with all sincerity. and the sad looking iphone photos just do not do it justice. it is served in a dome shape (obvious) almost like a scoop of chocolate ice cream. it is dense and smooth in the center, filled with decadent and rich chocolate cake. the entire dome is frosted in a thick chocolate fudge-type frosting that somehow blends with each bite. they drizzle the chocolate dome with fresh strawberry and raspberry sauce and garnish it with the same fresh fruit. it is the perfect blend of sweet and tart. as i write, i salivate. it is that good. Mmmm…chocolate.

www.pfchangs.com

recipes from mom

chocolate chip cookies
21/4 cups gluten free general purpose flour
1 teaspoon baking soda
2 teaspoons xanthan gum
blend and set aside.
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
3 tsp ener-g egg replacer plus 4 tablespoons warm water
2 cups semi-sweet chocolate chips
cream butter, sugars, and vanilla. add eggs ( or egg recplacer) one at a time beating well after each addition.
gradually add dry ingredients. stir in chocolate chips.
chill the dough before baking the cookies.
bake at 3500 for 10- 12 minutes. when cool remove from pan.

chocolate chip banana bread
1 ¾ cups all purpose gluten free flour.
1 teaspoon baking soda
1 ½ teaspoons xanthan gum
combine all ingredients and set aside.
11/2 cups sugar
½ cup applesauce
¼ cup plus 1 tablespoon milk
3 tsp ener-g egg replacer plus 4 tablespoons warm water
1 teaspoon vanilla
2 ripe bananas
beat oil and sugar. add milk, eggs (egg replacer), and vanilla; beating well after each addition.
add mashed bananas and stir. add dry ingredients and chocolate chips. stir gently.
spoon into a greased 9 x 5 x 3-inch pan.
bake at 3250 for 60 minutes or until a wooden pick inserted in the center comes out clean.
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642-812 describes the functions of VLANs in a hierarchical infrastructure. 70-236 helps you to learn how to administer messaging security by employing Exchange Server 2007. N10-003 test format is basically conventional; situational as well as credentials that are based on MCQs. Candidates for 70-431 are experts who characteristically seek careers as database administrators and business developers.

home-style cooking

since few do it better than mom, i made a trip home recently to enjoy the cooking and company of home. and my mom rose to the challenge. i was greeted with freshly-baked cookies and banana bread, spoiled with homemade belgian waffles for breakfast, and pleasantly surprised by a pizza dinner, of course with a side of vegetables (she is my mom after all). and she outdid herself this time. what a temptation—my parents live among nature, nestled away in the valley of the white mountains of nh, surrounded by lush landscape and friendly neighbors. i spent my time with friends and family on lake winnepisake, and walking around the white mountain valley, along the saco river, a welcome retreat from the city. going home never seemed so inviting… and then she brought out the food. yum!

admittedly, i called home on a whim while i was walking down the washington street in hoboken after work one day, which was crowded by the rush hour madness. since it is summer, restaurants are packed with outside diners, trying to soak in the last of the sun and warmth of the season, and markets flaunt their produce outside on displays, so both your sense of smell and site are equally as stimulated. it was during one of these walks home that influenced the phone call home to put in a request for chocolate chip banana bread. i just had that craving. and wouldn’t you know it, i just cant seem to stroll into a store and find gf-banana bread in the baked section. my mother of course obliged.

after she presented the banana bread, moist and sweet, stuffed with semi-sweet chocolate chips, she entered the room again with a tin, decorated with a country theme, filled with soft-baked chocolate chip cookies. “try one”, she said, beaming with pride from the more-than receptive audience she had. “but, only one… they’re for later.” my cousin, who came with me for this weekend get-away, dove in also. and she was as complimentary as i was. these cookies were amazing, mrs. fields quality… they did not taste “special” as my sister’s refer to gluten-free foods. they were so sweet, buttery and soft. my mother informed me that she was going to start selling these gf treats locally—she was receiving that great of a reception. so, if anyone is interested in an online order email: glutenfreemom@gmail.com. she loves to get email.

for dinner that night we had fresh-baked pizza; this time she made pesto pizza with red peppers and broccoli. as a side we enjoyed freshly sautéed ginger vegetables. ginger is her latest ingredient. great for me because i am a huge fan of it. years of going to sushi (and forgoing the gluten-filled restaurant-style soy sauce) has made me a ginger lover.

the weekend was truly a vacation … good food, good memories and a beautiful landscape.

we left the next morning, but not before having beligum waffles with homemade blueberry and peach syrup.
i’m back in hoboken now, with my dried cereal and tea in the morning. it works. (thanks mom!)

in the news...

friends, family, and bloggers have all been so thoughtful and diligent as of late, keeping me abreast of all the gluten-free news out there. gf living is really on the rise, and has been getting nods in the media. Just wanted to post some recent articles/recipes, etc that people having been sending me. Please keep sending things my way, so that I can share it with others! Thanks everyone! (special thanks to maile and susanne ).

See below for info.

• Runner’s World Magazine posted a short response about wheat-free snacks.

• New York Times ran an excellent feature about gluten-free eating.

DINING & WINE | July 25, 2007
For the Gluten-Averse, a Menu That Works
By JENNIFER ROMOLINI

• Mothering Magazine included a great new gf recipe for crackers in their last edition.

http://www.mothering.com/sections/recipes/gluten-free-crackers.html

it’s too hot in the kitchen, so go read a book!

that’s exactly what I did. well, actually we did. jac (devourthis.com) invited me to go to a book reading in the city the other evening. so, in actuality we didn’t even read. we listened. i forget what a luxury it is to have someone read to you, especially this particular author, kimberlee auerbach, who shared excerpts from her newly-released memoir the devil, the lovers, and me: my life in tarot. as she was sharing snippets of her life, i was laughing out loud at some of her pre-teen experiences and adolescent naiveté. her book evoked as much laughter as sympathy, and beyond that a sense of understanding. i felt like many her words were actually being spoken to me, which at the time seemed like blatant messages directed at me. have you ever been in a room, or part of a conversation obviously meant to address a crowd, but for some reason truly believed that the speaker was addressing you? as if, by some freak chance, this total stranger picked up on your inner-most thoughts, arranged a public speaking engagement, invited a myriad of audience members as a sort of diversion, to “reach” you. well, for some reason, i was stuck at one of those moments again, while sitting in a crowded manhattan borders, surrounded by this first-time authors closest friends and family. i was actually one of the few who had never met this woman. but regardless i was touched by her stories, and related to her experiences, despite that she spoke of being raised by an abused mother, and shared her childhood jealousy of an ailing sibling. none of these experiences i have shared. but of course, and the end of the reading, i was somehow convinced this was about me. i am sick. how egocentric can one individual be? check out the book. she is a storyteller through and through. you might be as touched as i was.

and (to tie this so nicely back into my glutenfreeworld) i ended the night with a scrumptious, oversized gf treat. jac introduced me to an all-natural market in the village called life thyme market (lifethymemarket.com), where i was so pleased to find a bakery section of fresh-baked gf treats. giant, moist and sweet gf cookies—at least that is what i chose this fine evening. the store is in tuned to the allergy-ridden too, as my particular cookie was gluten, nut and dairy free. does it get any better than that? i started my evening by having a book read to me, and I ended it with a fresh-baked cookie. what could be more comforting than mom herself?
check out these finds!
www.kimmiland.com
lifethymemarket.com

photo: kimmiland.com

ahhhhh pies!!!!!!!!!

after the initial inspiration from the movie waitress, i was overly enthusiastic about making my gluten-free pie, as if magically it to would bring sweetness to my lips and calm to my chaos. (like it did in the movies.) i was really excited about this whole process, from the conception of this pie-making frenzy to the fantasy of a blissful day of pastries. but somewhere between deciding on then changing, then adding to, and omitting from the ingredient list, and the actual recipe itself, things got a little difficult. i went from the initial idea of black current pie, to blackberry pie (who knew currants were so bitter), to blackberry peach pie, to “it’s too hot to make this pie pie”…

i began the day at around 8:30am, which included a trip to the farmers’ market to gather fresh ingredients—and ended the day with actual pie in hand, around 6:00pm that evening. hats off to the pastry chef.

there were two cooks in the kitchen though, my friend jac, creating her own version of a corn-pudding pie, and myself. we began our venture on an unusually humid day, even for a summer day in late-july—85 degrees with 80% humidity. the rain that was predicted refused to fall and give us a reprieve from the awful humidity. due to the heat and lack in central air we split our time between the kitchen and the living room that as acted as a refuge with its large, welcoming overhead fan. as we lounged in the living room, my arms and legs slung over the sides of a worn living room chair, and jac on her futon, we began to invent names, as well as ingredients for our pies: “what should i put in this pie pie”, “it’s too hot to make a pie pie”, “i don’t know how to make a pie pie” and so on.
It did seem at that point in time that this pie would never actually be finished.

but as i sit here, a day later and a lot cooler, i’m in love with my pie, which I call incidentally “my first and only pie” aka blackberry peach oatmeal pie. and it is good, different, but good. i started with a recipe, but then added a bit from another, then just started adding spices, and ingredients. my pie is somewhat unique in consistency, but i have had a favorable response thus far ( michael). i used fresh peaches and blackberries, but then added oatmeal to make it less runny. the conclusion, a cake-like filling. the crust, however, is flakey and light. next time i would actually use a hint more sugar.

i adapted most of the recipe from epicurious.com. for the complete recipe and directions, click on the link below:

http://www.epicurious.com/recipes/recipe_views/views/106870

for my modified pie, look at my ingredient list below. ☺ suggestions are always welcome.

blackberry peach oatmeal pie ingredients:
gluten free pantry perfect pie crust for a 8-inch double-crust pie
5 cups peeled and sliced ripe peaches
1/4 cup fresh blackberries
3 tablespoons fresh lemon juice
pinch of salt
2 tablespoons ground cinnamon
1-teaspoon cardamom
5 tablespoons gf flour ( or pie crust mix)
1/4 cup packed light-brown sugar
1 egg white (or egg replacer)
2 teaspoons water
2 tablespoons granulated sugar
1 ½ cups oatmeal

another slight alternation: i cooked the ingredients on the stovetop for 5 minutes before filling the crust.

one more pie-making tip: make a pie with a friend. It makes everything that much sweeter. thanks jac!

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"Candidates for 70-271 70-272 learn how to provide troubleshooting to end users who run Microsoft Windows XP Professional in a company environment or Microsoft Windows XP Home Edition in a domestic environment. 000-223 test can easily be prepared with the help of online exam guides. 642-503 helps you categorize and explain the sophisticated competencies of the IOS firewall feature set.
642-164 tells you how to assess and propose different configuration options."

movies and pies

it’s been a while since i have gone to a matinee and just sat back and enjoyed a good film. yesterday i met two friends at an indie film house to see keri russell’s recent film, waitress
(http://www.foxsearchlight.com/waitress/). i read about the movie and skimmed a few reviews, but came into the film with relatively little background or expectations—a perfect way to watch a film.

the coolness of the theatre air conditioning was a refreshing comfort from the overheated subway tunnels of nyc, which i just spent way too long in. (i had just stood in a humid, stenched-filled subway station, waiting for an express train, while three local trains zoomed by, only to find out about the weekend schedule change…my express train was local this weekend. ah… and my sunday began.)

the theatre itself was fairly empty and quiet, mostly senior ladies and my friends and me. yet, as the overhead theatre lights went down, i felt myself pacified by the dimming room. the film began with images of pies, berry, chocolate, tarts, and meats, all pies imaginable, or at least as keri russell’s character, jenna, imagined them. the pies were so inviting and each one seemed equaling appealing, so vibrant that i could taste them. the comfort of this food, a reoccurring theme in this bittersweet film, left me wanting pie (a some-what tough order for a gf person). the movie itself was a definite must see, must rent, must buy—i felt that attached to the characters and the story itself. kerri russell's character inspires by simplicity and determination, as she exemplifies a very non-traditional look at pregnancy, marriage and self-discovery—as if almost by accident. throughout the film i felt my eyes tear as much as my smile widened. in the end i felt completely satisfied with my sunday, my film choice, and my new-found appetite for pie.

typically i would suggest the most obvious food to complement a movie—buttery popcorn, but with this film, i suggest baking your favorite pie (or buy one for that matter). but, this is somewhat of a tall order. so, i have done some research, found a list of gluten-free pie recipes, and now will challenge myself with the task of making one. perhaps a decision by proxy? anyone care to vote? so, i leave you these links to try yourself, or ask for you to suggest a pie?! this week i plan on ploughing through the recipes and actually making a pie that i of course will share with you all. perhaps i can convince my cooking buddy (devourthis.typepad.com) to join me in this challenge? are you in jac?
and in the time between now and the dvd release of waitress, i will find the perfect pie, practice baking it, then buy the dvd and have pie with a movie. until then, i am on the hunt for pie recipes.links to gf pie recipes:

http://www.celiac.com/st_main.html?p_catid=5
http://www.wholefoodsmarket.com/recipes/dessert/piecrust_gf.html

photo: www.myrajeanscakes.com/pies.jpg

art in motion, and outdoor dining

a day of art, food and friends--not a bad day. i joined some friends in midtown, nyc to volunteer with the garden in transit project, (http://www.portraitsofhope.org/git/index.php ) part of a city-wide initiative to help beautify ny. both children and adults from around the nyc area are painting nyc cabs with flower murals…literally art in motion. check out the web site!

“as part of this groundbreaking motivational art, education, and creative therapy project, thousands of kids in schools, hospitals, and community institutions are painting vibrant flowers -- symbolizing joy, life, beauty, and inspiration -- on adhesive weatherproof panels that will be applied to the hoods, trunks and/or roofs of thousands of new york city taxis.”

we walked into a building covered with flowered canvases, paint splashes, and people getting inspired by art. we had a fantastic time, albeit, we struggled a bit staying in lines. but, hey, that’s art. and now we are part of new york history, at least till the end of the year.

we worked up an appetite painting, so we headed uptown to central park west, and found a great restaurant on 73rd, arte café (artecafenyc.com). the best part about it, where we sat… in the backyard! we walked through the restaurant to an open-aired terrace, shaded with over-sized white awnings overhead— great way to enjoy outdoor seating in the shade because it is hot in nyc these days. they also had a brunch drink special that is a great deal—huge drinks! i had a yummy gf breakfast, which consisted of a fruit salad with a citrus dressing. what was most notable about the salad was not actually the fruit itself, (which was fresh and sweet) but the way in which is presented. ( sorry, no pics this time). the fruit was served in a halved pineapple—pineapple leaves and all. i will have to try that next time i serve fruit salad and post it up for you all to see. and what’s brunch without some type of potato. i had a side of crispy, salty french fries that were thinly cut and perfectly seasoned. brunch was rounded off with some sweet and fruity strawberry sangria ( thanks to jax for letting me share hers). i’m telling you, these drinks were actually big. my friend just made some homemade strawberry sangria, so i will have to test taste that and let you all know about it. recipes are all soon to come. ☺

after we had our full of food, we walked through central park to the whitney museum (whitney.org) to see how some pros do it. we went to see the summer of love: art of the psychedelic era, which included print, visual and audio art from that era. a colorful exhibit on so many levels.


all and all, a great day and some wonderful food, art and friends. good weekend for this gluten-free girl.

photos taken from garden in transit web site

mmm, brownies

last week was not a chart topper. it was actually a pretty bad week by most people's standards. seriously, right up there with the week i found out the truth about santa AND the toothfairy (that was a tough week), and the week, mom and dad told me " you're going to have a new sister", both which i viewed at the time as life-altering and horrifying weeks. ultimately these weeks ended with equally as satisfying resolve: my mom and dad overcompensated that christmas , and the additional sister may still be the greatest gift that the parents gave me. so, how did i find the "silver lining" in last week... i bought chocolate.

not just any chocolate, but my favorite bag of irresistible chocolate brownie mix, by pamela’s (www.pamelasproducts.com). i'm not much of a chef. but, i am pretty good at baking. Sometimes, though, you just need to realize that others do it better... or just really well. i feel this way out pamela's brownie mix, with its tasty squares of chocolate chunks, and oh-so-moist brownie goodness. nothing wrong with a mix. Just need to know what to add to your mix.

so, i used pamela's brownie mix to make my peanut butter brownies. this is the first time i added peanut butter to brownies, and they still need some improvement, but overall i got a good response. i think that were scrumptious. (the idea was inspired by lauren b--thanks!). next time i will put peanut butter deeper into the brownie; this batch had peanut butter seeping out the top and sides. It’s all about burying the peanut butter deeper. still, they were just what I needed to satisfy my chocolate craving, and less than sweet week.


note: I make my brownies in cupcake or muffin tins. It makes it easier to serve, and a little more fun to eat.

chocolate peanut butter brownies

1 bag of Pamela's Chocolate Brownie Mix
1/2 cup oil
1/4 cup water
1 large egg *
1 bag of semi-sweet chocolate chips
peanut butter (chunky or smooth) **

+preheat over to 350 degrees
+fill the muffin tin halfway or a little less than halfway
+add about 1 teaspoon of peanut butter to the brownie mix
+fill the rest of the tin up with brownie mix to completely cover the peanut butter
+cook for 20 minutes

some subtle differences:

• I like to add a bag of semi-sweet chocolate chips to the mix to make it even gooier and more chocolaty.

• Add milk or soymilk instead of water to make it even richer and smoother tasting.

• eggless = egg replacer
** nutfree = use sunflower seed butter ( trader joe’s makes a great brand).

when in new york, do what the new yorkers do...eat bagels!

a new york native, i am not. actually, that is debatable. technically speaking ( and according to my ny-bred father) i was conceived and born in nyc. but, i was raised in new england--yes, that's right, this city's one nemesis--and i just recently relocated back to the east coast from the bay area. though nyc is something to love from afar, and relish in for a weekend jaunt, living and working in manhattan is a completely different experience. when i first starting working in manhattan, i was amazed by several things ( well, of course EVERYTHING), but there were a few small things that seemed characteristically new york. beyond the masses of fast walkers, unending scaffolding, and a constant symphony of car horns, there was a seemingly disproportionate amount of bagel shops to everything else, which says a lot considering that this city has an overabundance of pretty much everything. literally, in midtown, there is a bagel place on every corner, and if you don't wander into an actual bagel place, you can just buy a bagel at essentially any store that sells anything edible.

the other detail that seemed amiss in other cities i lived in, was the coffee-in-a-bag. i mean, what's that? i walked down madison ave. every morning and grabbed my Starbucks, amongst the rest of the over-tired, over-worked huddled masses that stood in long-lasting line. but, each day i noticed everyone else in the city, who was not donning a starbucks cup, was racing down the street with a small, brown paper bag in their hand (no ladies, not the bloomingdale's bag). what was this bag? i wondered. how do i get one? then i found out; i got in on the nyc secret. my coworker walked in with her little brown bag, and pulled out a coffee. i asked why she bagged her coffee? and she said, quite enthusiastically, "its coffee-in-a-bag...it's fabulous." but, why? i thought. as i looked down at my coffee-stained hand, and my now, coffee-spotted scarf, i realized the beauty of bagging coffee. how clever. no more mess. no more spills. and it helped these fast walkers increase their speed by even more. so, i became a bagged-coffee drinker, and i loved it.

now that i had the bagged coffee in hand, an increased pace to my stride, and a sort of disdain for life ( kidding), i felt a little more at home. but, i was missing the other half of breakfast. i had no bagel. and even in a city of millions, where you can buy anything from baby food to hard-care porn in one city block, i could not find a gluten-free bagel for work. i mean, the bakeries are out there, mostly in the boutique bakeries in the village, but not a 7am in midtown. and this never really bothered me so much. but, now that i was in a city where bagels were a staple, i had a fierce craving for one.

but, alas, i have found my haven. and i as write i am looking toward a bag that contains some gluten-free bagels, cinnamon raisin today. yum! enjoy life (www.enjoylifefoods.com) makes frozen gf bagels, that are eggless too, which is good for me because i am also allergic to eggs! i also found a new brand to me today, which is against the grain gourmet (www.againstthegraingourmet.com). they make a good selection of gf bagels, with interesting flavors, like sun-dried tomato, and sesame. these do contain eggs however, but have a fluffy and more bread-like appearance. so, now i can walk around with a bagel in hand, and a bagged-cofee in the other, and life is pretty good! on a side note: i moved, and now i live and work in hoboken, where they don't bag coffee, and there is a bit of a slower pace, which lends to a no-spill coffee walk. :)

bagel photo from ny times
coffee photo (http://pileofphotos.com/view/25/Have-a-little-fun-with-your-coffee)

man's (or woman's) best friend gone gluten free!!!

who says only humans need to live the gf life? not so in this gluten-free girl's house.

my over-active lab has his own gf regime to live by, and believe me, just as in many humans, once he steers off the path, there are consequences. and we all pay for them. :(

my little (actually not-so-little) ball of energy has two passions in life: his ball and his food. and due to the nature of his breed, any food will do. he has a tendency to break into the garbage while we are away, and eat everything even semi-edible in there. unfortunately, these trashy adventures leaves more than a mess. the poor guy gets so sick and often lands himself a vet visit-- and even emergency room stays. ironically, we learned at one of our late-night vet visits that he has IBD (Irritable Bowel Disease), just like me. our dog actually has colitis, which often is often aggravated by wheat products. many humans with IBD have an intolerance or allergy to wheat.

so our pup lives a gluten-free life, which comes with ease in our house. the "d", as we call him, eats an all-natural, wheat-free dog food, EVO (http://www.naturapet.com/brands/evo.asp). and he and we are much happier about it. look at this guy... does it get much cuter than a gf dog?!?!?

links about IBD in humans and pets:

http://www.peteducation.com/article.cfm?cls=2&cat=1571&articleid=305

www.ccfa.org

i can't seem to get enough of bananas

so, today was not quite as sweltering as the past few days. a nice night's rain has cooled this place down a few degrees, and just-in-time to enjoy a dinner with outside seating. can you believe it, there was an actual inside, air-conditioned seating option in the cuban restaurant we went to tonight, and i gladly opted for outside. if this is what rains brings, i welcome the rain!

we met my aunt and uncle at a jersey city restaurant, azuca cuban cuisine & cigars, and introduced the duo to cuban food. i think overall they were pleased with the introduction. we had some colorful starters that i enthusiastically photographed with a blackberry, so please excuse the photo quality. i can't believe how obnoxious i have become, and how addicting this blog has become. instead of calmly sitting down and engaging in some pre-dinner banter, i held up digging into the apps, just to get a photo-- who am i? i will tell you one thing---a photographer i am NOT. bear with me please.

so, tonight we had some fun and pretty tasty gluten-free foods. we started with Mariquitas de Platanos Verde (crispy green plantain chips served with a cool culantro & mojo dip), and Guacamole Cubano(cuban guacamole). the plantain chips were light and crispy and the perfect complement to guacamole. the actual appearance of these banana chips of sorts adds to the overall appeal. for my entree i had black bean soup, which i love and try to order as often as possible, due to the challenge of finding a soup that does not contain flour. the soup arrived in a small, galvanized metal pail, garnished with freshly-diced sweet onions, and fried potato strings. what a delectable combo. i really enjoyed my soup. and of course, i rounded out my meal with a side of fried, sweet plantains that came served in a halved coconut shell. all and all, a well received gf dinner. i think that my aunt and uncle are ready to take on new foods too. they seemed enthusiastic about the prospect of a follow-up dinner. (thanks aunt marie & uncle bill)

this heat is driving me BANANAS!!!

so, for those of you who are not blessed by the balmy weather of this east-coast heat wave... consider yourselves lucky-- very lucky. but, if you are like me, trapped between the worlds of chilling AC and unbearable heat, you may like this refreshingly fast, easy and completely gluten-free treat. hot or cold, uncomfortable or content, if you like bananas, you'll love this simple pleasure.

since it has been so hot in my apartment ( i have only recently been introduced to the world of air conditioning), my bananas were getting soft and brown quickly. i threw a couple in the freezer to enjoy some frozen bananas later. but when chatting with some friends, i learned a new way to enjoy frozen bananas--thanks jackie and ava! i threw my frozen bananas in the food processor, ( or a blender will work too) added a few yummy extras, and had myself a tasty, banana dessert. it was sweet and cool, and completely healthy, and it took all of five minutes to blend together. i had a delicious frozen banana medley that was creamy enough to remind me of ice cream, but light enough to enjoy on a stifling hot summer day!

Frozen Banana Dessert

• 2-6 frozen bananas ( no skin please)
• pinch of cinnamon
• a tasting of honey
• mint leaves (for garnish, and freshness)

** some use vanilla extract, but be sure you use a GF brand

throw all the ingredients, measured to your liking, into a food processor, and blend away until you reach a creamy consistency. this should only take a minute. pop it back into the freezer to chill more if desired, or scoop into individual bowls. sprinkle a bit of cinnamon on top for appeal and a fresh mint leaf for garnish.

yummy... now sit back and enjoy your gf dessert on a hot summer day.

Wheat free food fact file (wheat-free.org)

Bananas

Bananas are one of natures perfect snacks. They are healthy, energy giving and conveniently wrapped. Harvested while still green, they start to ripen while on their way to delivery. Bananas that aren't fully ripe when they are bought should be allowed to ripen before eating, unripe bananas can cause temporary digestive problems (wind/bloating).

welcome to my gluten-free world

thanks for stopping by myglutenfreeworld.com, a web site created to share tips, favorite gluten-free eateries, recipes, and just all-around great gluten-free finds. i've been living gluten free for a long time... and i think it tastes pretty good here in my world. i hope this helps people find some news ideas, and easier ways of living gluten free!!!