Showing posts with label wheat free. Show all posts
Showing posts with label wheat free. Show all posts
Sunday, January 31, 2010
Mmmmm... Cookies
I received a box of Cherrybrook Kitchen Gluten Free Dreams Vanilla Graham Mini Cookies as part of my birthday gifts. These cookies are wheat free, gluten free, peanut free, dairy free, egg free and nut free. They aren't exactly like "regular" cookies but they are good! They taste like graham crackers but with a lot of cinnamon. Very good for a quick snack! I also received the chocolate cake mix and vanilla frosting so I can bake myself a safe cake! I haven't tried them out yet but I will let you all know how they turn out when I do.
Wednesday, September 16, 2009
Chocolate Love
One of the hardest things for me to find when I first found out that I couldn't eat dairy and wheat/gluten any more was really good chocolate. I thought that today I would share a few of my favorite sweet chocolaty candy treats with you.
1.) Chocolate Decadence - Chocolate Coconut Buttons. Just one of these little buttons can completely satisfy my need for chocolate. So delicious!
2.) Chocolate Decadence - Chocolate Espresso Bar. For when you need that intense coffee and chocolate taste together. Just melts in your mouth for perfection.
3.) Chocolate Decadence - Pure Dark Chocolate Bar. This is for the true dark chocolate lover yet still has a little bit of sweetness to it.
4.) Tropical Source by Sunspire - Rice Crisp Dark Chocolate. I love the crispy rice in this chocolaty treat. Sometimes you just need the crisp and smooth contrast.
5.) Ghirardelli - Intense Dark Midnight Reverie 86% Cacao. You have to love a super intense in your face chocolate explosion to really enjoy this chocolate. A real dark chocolate lovers chocolate.
6.) Enjoy Life - Boom Choco Boom Rice Milk Bar. This is the most like milk chocolate that I have found.
7.) Enjoy Live - Boom Choco Boom Dark Chocolate Bar. A wonderful mix of dark chocolate taste and the creaminess of milk chocolate.
8.) Sjaaks Organic Chocolate Bites. Tempting little bites of dark chocolate surrounding yummy fillings such as almond butter, peanut butter, caramel, acai berry, ginger, mint, and orange.
I am sure that there are many other delicious dairy and wheat/gluten free chocolate candy treats out there that I haven't gotten to try yet. I hope that if you have some suggestions you will share them too!
1.) Chocolate Decadence - Chocolate Coconut Buttons. Just one of these little buttons can completely satisfy my need for chocolate. So delicious!
2.) Chocolate Decadence - Chocolate Espresso Bar. For when you need that intense coffee and chocolate taste together. Just melts in your mouth for perfection.
3.) Chocolate Decadence - Pure Dark Chocolate Bar. This is for the true dark chocolate lover yet still has a little bit of sweetness to it.
4.) Tropical Source by Sunspire - Rice Crisp Dark Chocolate. I love the crispy rice in this chocolaty treat. Sometimes you just need the crisp and smooth contrast.
5.) Ghirardelli - Intense Dark Midnight Reverie 86% Cacao. You have to love a super intense in your face chocolate explosion to really enjoy this chocolate. A real dark chocolate lovers chocolate.
6.) Enjoy Life - Boom Choco Boom Rice Milk Bar. This is the most like milk chocolate that I have found.
7.) Enjoy Live - Boom Choco Boom Dark Chocolate Bar. A wonderful mix of dark chocolate taste and the creaminess of milk chocolate.
8.) Sjaaks Organic Chocolate Bites. Tempting little bites of dark chocolate surrounding yummy fillings such as almond butter, peanut butter, caramel, acai berry, ginger, mint, and orange.
I am sure that there are many other delicious dairy and wheat/gluten free chocolate candy treats out there that I haven't gotten to try yet. I hope that if you have some suggestions you will share them too!
Sunday, September 13, 2009
Dairy & Gluten Free Lasagna!
Yes, it is possible to make a delicious and hearty dairy and gluten free lasagna.
If you like Italian sausage feel free to add sliced precooked pieces into your layers as you build the lasagna.
Also feel free to add whatever herbs and seasonings you like to the sauce. This is just a basic recipe to get you started... We especially enjoy adding a healthy pinch of dried cilantro and a few shakes of hot sauce to the sauce for variety.
Ingredients:
1 box Tinkyada Gluten Free Lasagna Noodles
1 package Follow Your Heart Vegan Cheese Alternative - Mozzarella, shredded
2 lbs lean ground beef
2 medium onions, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
2 tbs olive oil
2 tsp seasoning salt
1/2 tsp pepper blend
1/2 tbs marjoram, dried
1 tbs basil, dried
1 6 oz can tomato paste
1 28 oz can petite diced tomatoes
1 can Hunts Spaghetti sauce
Directions:
Precook the lasagna noodles per package directions.
In a large skillet begin to saute the onions and bell peppers in the olive oil about 10 minutes until they begin to soften.
To the skillet add the garlic, ground beef, seasoning salt, pepper blend, marjoram, and basil.
Continue to cook until the beef is cooked through and browned and and the vegetables are softened.
Add the tomato paste and mix in well.
Cook for about 2 minutes then add the diced tomatoes and spaghetti sauce.
Reduce heat and simmer partially covered about 20 minutes until the sauce is thick.
Taste the sauce and if not spiced enough for you then add more herbs, garlic powder, onion powder, or whatever you feel it needs.
Lightly oil a 9 x 13 baking pan.
Begin to build the lasagna by adding a thin layer of sauce to the bottom of the baking pan.
Next add a layer of lasagna noodles topped with a thick layer of sauce.
Evenly sprinkle a light layer of mozzarella cheese over the sauce.
Repeat the layers until either the pan is full or all the noodles are used up.
Finish with a layer of sauce and cheese.
Cover with foil and bake for 1 hour at 350.
Uncover and place under broiler for a few minutes to brown the cheese on top.
Allow to cool at least 15 minutes to get nice serving pieces out of your lasagna.
If you like Italian sausage feel free to add sliced precooked pieces into your layers as you build the lasagna.
Also feel free to add whatever herbs and seasonings you like to the sauce. This is just a basic recipe to get you started... We especially enjoy adding a healthy pinch of dried cilantro and a few shakes of hot sauce to the sauce for variety.
Ingredients:
1 box Tinkyada Gluten Free Lasagna Noodles
1 package Follow Your Heart Vegan Cheese Alternative - Mozzarella, shredded
2 lbs lean ground beef
2 medium onions, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
2 tbs olive oil
2 tsp seasoning salt
1/2 tsp pepper blend
1/2 tbs marjoram, dried
1 tbs basil, dried
1 6 oz can tomato paste
1 28 oz can petite diced tomatoes
1 can Hunts Spaghetti sauce
Directions:
Precook the lasagna noodles per package directions.
In a large skillet begin to saute the onions and bell peppers in the olive oil about 10 minutes until they begin to soften.
To the skillet add the garlic, ground beef, seasoning salt, pepper blend, marjoram, and basil.
Continue to cook until the beef is cooked through and browned and and the vegetables are softened.
Add the tomato paste and mix in well.
Cook for about 2 minutes then add the diced tomatoes and spaghetti sauce.
Reduce heat and simmer partially covered about 20 minutes until the sauce is thick.
Taste the sauce and if not spiced enough for you then add more herbs, garlic powder, onion powder, or whatever you feel it needs.
Lightly oil a 9 x 13 baking pan.
Begin to build the lasagna by adding a thin layer of sauce to the bottom of the baking pan.
Next add a layer of lasagna noodles topped with a thick layer of sauce.
Evenly sprinkle a light layer of mozzarella cheese over the sauce.
Repeat the layers until either the pan is full or all the noodles are used up.
Finish with a layer of sauce and cheese.
Cover with foil and bake for 1 hour at 350.
Uncover and place under broiler for a few minutes to brown the cheese on top.
Allow to cool at least 15 minutes to get nice serving pieces out of your lasagna.
Tuesday, September 1, 2009
Bourbon Chicken and Forbidden Rice
The combination of sweet Bourbon Chicken with nutty Forbidden Rice is fantastic!!
Bourbon Chicken
2 lbs boneless skinless chicken thighs, cut into bite sized pieces
2 tbs olive oil
3 cloves garlic, chopped
1/2 tsp ginger
1/2 to 1 1/2 tsp crushed red pepper flakes
1/2 cup unsweetened applesauce or apple juice
2/3 cup light brown sugar, packed
4 tbs ketchup
1 tbs apple cider vinegar
2/3 cup gluten free soy sauce
1 cup water
2 tbs corn starch plus a little water to dissolve it in
In a large skillet heat the olive oil.
Add the chicken pieces and cook until lightly browned but not cooked through.
In a medium bowl dissolve all the remaining ingredients except the corn starch.
Pour the sauce over the chicken.
Bring the sauce up to a boil then reduce heat to a simmer and cook for 20 minutes.
Add the corn starch dissolved in a little water and cook until just thickened.
Forbidden Rice
1 cup forbidden rice
2 cups water
Rinse the forbidden rice until the water runs clear.
In a medium sauce pan with a tight fitting lid bring the water up to a boil.
Add the forbidden rice and bring back up to the boil.
Cover, reduce heat to a simmer and cook for 25 minutes.
Turn off the heat and allow to set 10 minutes more without removing the lid.
Fluff with a fork and serve.
Bourbon Chicken
2 lbs boneless skinless chicken thighs, cut into bite sized pieces
2 tbs olive oil
3 cloves garlic, chopped
1/2 tsp ginger
1/2 to 1 1/2 tsp crushed red pepper flakes
1/2 cup unsweetened applesauce or apple juice
2/3 cup light brown sugar, packed
4 tbs ketchup
1 tbs apple cider vinegar
2/3 cup gluten free soy sauce
1 cup water
2 tbs corn starch plus a little water to dissolve it in
In a large skillet heat the olive oil.
Add the chicken pieces and cook until lightly browned but not cooked through.
In a medium bowl dissolve all the remaining ingredients except the corn starch.
Pour the sauce over the chicken.
Bring the sauce up to a boil then reduce heat to a simmer and cook for 20 minutes.
Add the corn starch dissolved in a little water and cook until just thickened.
Forbidden Rice
1 cup forbidden rice
2 cups water
Rinse the forbidden rice until the water runs clear.
In a medium sauce pan with a tight fitting lid bring the water up to a boil.
Add the forbidden rice and bring back up to the boil.
Cover, reduce heat to a simmer and cook for 25 minutes.
Turn off the heat and allow to set 10 minutes more without removing the lid.
Fluff with a fork and serve.
Tuesday, August 11, 2009
Kinda Thai Rice Noodle and Vegetable Salad
I call this Kinda Thai because while it does have Thai flavors it is most definitely not traditional Thai food!
Feel free to change the vegetables or add more if you like! Also if you like mint then add that along with the basil.
Delicious served as a side or salad, but even more delicious served in bib lettuce cups and eaten as a wrap!
Ingredients:
Salad:
1 lb wide rice noodles, soaked and cooked according to package directions
1 large shallot, thinly sliced
1 cup shredded carrot
1 cup shredded red cabbage
1 red bell pepper, thinly sliced
1 cucumber, cut into matchsticks
1/2 cup fresh basil, chopped
3 tbs fresh cilantro, chopped
Dressing:
1/2 cup rice wine vinegar
2 tbs brown sugar
1/4 cup chunky peanut butter
2 tbs extra virgin olive oil
1 tsp toasted sesame seed oil
2 tsp wheat free hot chili garlic sauce
1 tsp fresh ginger, grated
1 tsp lime zest
1/2 tsp fish sauce
2 tsp wheat free soy sauce
Directions:
In a large bowl toss together the salad ingredients.
In a medium bowl whisk together all the dressing ingredients.
Toss together the salad with the dressing.
Can be served immediately or put into the refrigerator to marinate for a few hours.
Feel free to change the vegetables or add more if you like! Also if you like mint then add that along with the basil.
Delicious served as a side or salad, but even more delicious served in bib lettuce cups and eaten as a wrap!
Ingredients:
Salad:
1 lb wide rice noodles, soaked and cooked according to package directions
1 large shallot, thinly sliced
1 cup shredded carrot
1 cup shredded red cabbage
1 red bell pepper, thinly sliced
1 cucumber, cut into matchsticks
1/2 cup fresh basil, chopped
3 tbs fresh cilantro, chopped
Dressing:
1/2 cup rice wine vinegar
2 tbs brown sugar
1/4 cup chunky peanut butter
2 tbs extra virgin olive oil
1 tsp toasted sesame seed oil
2 tsp wheat free hot chili garlic sauce
1 tsp fresh ginger, grated
1 tsp lime zest
1/2 tsp fish sauce
2 tsp wheat free soy sauce
Directions:
In a large bowl toss together the salad ingredients.
In a medium bowl whisk together all the dressing ingredients.
Toss together the salad with the dressing.
Can be served immediately or put into the refrigerator to marinate for a few hours.
Thursday, August 6, 2009
Name Change? Not Sure...
As you all know I live a dairy free life due to an allergy. Well, in the past few months we found out that I am also allergic to wheat and gluten. This means I really am not The Dairy-Free Diva anymore but instead The Dairy & Wheat Free Diva.
Should I change the name of my blog (this wouldn't change the address of my blog)?
Should I start a new blog with a new name?
Should I just leave things be name wise and blog dairy and wheat free?
Comments, suggestions, and the like are appreciated on this issue!
I do apologize for not blogging on a regular basis. Health issues and a lot of life turmoil have been plaguing me this summer. I am still cooking and altering recipes to work for me and my food issues though! So be ready for me to hit you with those when I can get back to things full time!
Should I change the name of my blog (this wouldn't change the address of my blog)?
Should I start a new blog with a new name?
Should I just leave things be name wise and blog dairy and wheat free?
Comments, suggestions, and the like are appreciated on this issue!
I do apologize for not blogging on a regular basis. Health issues and a lot of life turmoil have been plaguing me this summer. I am still cooking and altering recipes to work for me and my food issues though! So be ready for me to hit you with those when I can get back to things full time!
Tuesday, April 7, 2009
Cocount Flour Chocolate Chip Pan Cookies
This recipe is both dairy free and wheat/gluten free.
It was a first attempt at baking with coconut flour for me. I think that the recipe needs some tweaking still. The original recipe called this brownies but I don't think that this is anything like brownies in texture or flavor. To me recipe is more like a pan cookie especially with the addition of the chocolate chips instead of the originally called for nuts.
Ingredients:
1/3 cup dairy free buttery stick
1/2 cup cocoa powder
6 eggs
1 cup sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup sifted coconut flour
1 cup dairy free chocolate chips
Directions:
Preheat the oven to 350 degrees and grease a 8 x 8 or 9 x 9 pan.
Melt the dairy free buttery sticks and mix in the cocoa powder.
In a separate bowl beat together the eggs, sugar, salt, and vanilla.
Add the cocoa mixture to the egg mixture and mix well.
Add the sifted coconut flour and mix well leaving no lumps in the batter.
Stir in the dairy free chocolate chips.
Pour the batter into the prepared pan.
Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean.
I think that some strong brewed coffee might be a good addition to this recipe as to me it is very dry in texture. Also this recipe is not very sweet like one expects a brownie or cookie to be so maybe adding some brown sugar for sweetness and depth of flavor would be a good idea. I think that those are the first things that I will play with in trying to improve this recipe.
It was a first attempt at baking with coconut flour for me. I think that the recipe needs some tweaking still. The original recipe called this brownies but I don't think that this is anything like brownies in texture or flavor. To me recipe is more like a pan cookie especially with the addition of the chocolate chips instead of the originally called for nuts.
Ingredients:
1/3 cup dairy free buttery stick
1/2 cup cocoa powder
6 eggs
1 cup sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup sifted coconut flour
1 cup dairy free chocolate chips
Directions:
Preheat the oven to 350 degrees and grease a 8 x 8 or 9 x 9 pan.
Melt the dairy free buttery sticks and mix in the cocoa powder.
In a separate bowl beat together the eggs, sugar, salt, and vanilla.
Add the cocoa mixture to the egg mixture and mix well.
Add the sifted coconut flour and mix well leaving no lumps in the batter.
Stir in the dairy free chocolate chips.
Pour the batter into the prepared pan.
Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean.
I think that some strong brewed coffee might be a good addition to this recipe as to me it is very dry in texture. Also this recipe is not very sweet like one expects a brownie or cookie to be so maybe adding some brown sugar for sweetness and depth of flavor would be a good idea. I think that those are the first things that I will play with in trying to improve this recipe.
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