Gluten-Free Chocolate Chip Cookies

These are not casein-free, dairy-free, or vegan, but they are gluten-free.

Preheat oven to 375 degrees.

Soften 16 ounces (two sticks, usually) of grass-fed butter. (I like Organic Valley, Natural by Nature, and Kerrygold). In an electric mixer, cream the butter and 1.5 cups of organic sucanat. Beat in two eggs.

In a separate bowl, sift together 2.25 cups of organic amaranth flour (I LOVE Bob’s Red Mill), 1 teaspoon of baking soda (Bob’s again), and 2 teaspoons of xanthan gum (again, Bob’s). Add these sifted dry ingredients to the wet ingredients and mix it all together until it’s completely combined. Turn the mixer down to a very low speed and empty in a bag of SunSpire organic chocolate chips. (You can also do this last step by hand, with a large spoon.)

Scoop rounded tablespoonfuls of batter onto a cookie sheet. (I like to line the cookie sheet with parchment paper, because aluminum is fairly food-reactive.) Bake the cookies for about 10 minutes, but make sure they look done before you take them out of the oven. Remove them from the cookie sheet and let them cool on a wire rack. Enjoy!

Bacon!

Here’s a fun recipe to use up a head of cabbage you may have in your refrigerator. My five-year-old daughter will eat a few bites of my coleslaw, but she told me this dish was “super terrific,” so I’ll be making it again 🙂

Plan to be working in your kitchen for at least 90 minutes, and perhaps as long as two hours. This is a stew, so it’s a great dish for winter, but on any non-super-hot day, it works well.

Cut one pound of sliced bacon into 1.5-inch-long bits and fry it all in a skillet (with a bit of olive oil, if needed). Keep poking the bacon with a fork (or two) in order to cook it all thoroughly and evenly. Don’t let it get too crispy, but make sure it all gets cooked.

While the bacon is cooking, peel two pounds of potatoes and cut them into one-inch cubes. Put the potato cubes into a small pot, cover them with water, put the lid on, and heat the pot on high until it boils. Then cook the potatoes at a managed boil for five minutes. DO NOT DRAIN THE POTATOES.

Take a Dutch / French oven and sprinkle garlic salt (I love Himalasalt), pepper, and minced onions on the bottom. Wash a head of cabbage, peel off the grody outer leaves, core it, and cut the cabbage into small chunks. Place the cabbage chunks in the Dutch oven on top of the seasonings.

When the bacon and the potatoes are ready, put them (along with all of the potato water) into the Dutch oven, and add as much water (or homemade chicken broth–just boil the legs and wings in a soup pot for an hour the next time you roast a chicken) as you need to cover everything in the pot. Heat the pot over low (or, at most, medium-low) heat to a simmer, and keep it simmering for an hour, stirring periodically.

Serve with bread. (I like the Rye Sourdough recipe from Heidi Swanson’s Super Natural Every Day, although I make it with Bob’s Red Mill All-Purpose Gluten-Free Baking Flour.) Enjoy!

Emile Henry: Not Just for Lasagna

I received an Emile Henry dish from my parents last year, and I just wanted to share two easy recipes that roast delightfully and look beautiful served in this oven-to-table dish.

The first is almost embarrassingly simple, but it’s a great way to serve a simple fruit in an elegant way for company: Peel and core 6 – 10 medium apples, then cut them into roughly five pieces per apple. Place the apple pieces in the dish and sprinkle them with cinnamon. Roast in the oven for 60 minutes at 350 degrees.

The second recipe is a go-to recipe in my family for occasions that demand a dairy-free potato recipe. I vastly prefer butter to vegetable spread in my mashed potatoes, but roasted potatoes are just lovely with olive oil. Wash and peel 8 large potatoes, then cut them into roughly five pieces per potato. In a large bowl, combine 1/4 cup olive oil with 2 tablespoons rosemary and 1 teaspoon of Himalasalt. Put the potato pieces into the bowl and toss them well, ensuring that they’re completely coated with the olive oil mixture. Place the potatoes into the Emile Henry dish (or a Pyrex baking dish if you don’t have an Emile Henry dish) and pour any remaining olive oil mixture over them. Bake for 90 minutes at 350 degree, uncovered. Peek into the oven occasionally, and if you see the potatoes getting brown too quickly, cover them with foil.

Neither of these recipes is complicated, and I love the fact that the work is all done once you put the dish into the oven–plus, they look great when served in a fancy oven-to-table dish. Pick a meat entree (like my chicken salad), and you’re all set for a feast!

Allow Me to Sing the Praises of Super Flour

I clicked over to Jen Maan in Amman’s blog the other day and found an amazing cupcake recipe. I’m not going to steal it; I’ll let you click over there and read it yourself.

I will, however, add one note: I have a relative with celiac disease and a few young relatives with food allergies, so I like to work with recipes that can be modified to be suitable for family gatherings. Additionally, I prefer a gluten-free lifestyle, so I bake gluten-free 99.9% of the time.

I am happy to report that you can substitute Living Intentions Sprouted Super Flour (gluten-free and dairy-free) for the flour in this recipe, and it tastes amazing. This flour does contain almonds, so it’s not suitable for people with nut allergies, and I didn’t try making the recipe with dairy substitutes, but if celiac is your only dietary issue, you can totally make these cupcakes and LOVE them. (Yeah, I didn’t give up cupcakes for Lent.)

Easy Baked, Breaded Cutlets

I used pork cutlets, but you can do these with chicken if you prefer.

Dip cutlets first in melted butter (or olive oil, if you’re going for a dairy-free meal), then in a bowl of the following ingredients (combined): 1 cup Orgran rice crumbs, 2 tablespoons Himalasalt, 2 tablespoons Simply Organic all-purpose seasoning. Make sure to coat the cutlets completely with the breading mixture, then place them in a greased (I use Spectrum organic olive oil spray) 9 x 9 Pyrex dish and bake in a pre-heated 350-degree oven until the meat is done (roughly 90 minutes for a very thin cutlet–slice the cutlets in half to verify done-ness). Enjoy!

Parsnip Bread

Here is another recipe for parsnips. My four-year-old loves this one.

Cream 1/2 cup butter, 2 eggs, and 1 cup sugar. In a separate bowl, sift together 1 cup buckwheat flour, 1 tsp cloves, 1 tsp nutmeg, 2 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder. Mix dry ingredients into wet ingredients. Add 1 cup shredded parsnips. Bake in greased loaf pan for 50 minutes to 1 hour. Cool 10 minutes before removing from pan. You may enjoy this parsnip bread toasted the day after baking it.