I have been cooking all week, but this has definitely not been reflected on this blog. There have been some failures and some good recipes made, but nothing particularly blogworthy. It is not that a recipe has to be perfect or even complex, but it has to be fabulous- otherwise you could just take your chances on an internet recipe site (which I often do). I have gotten pretty good at picking recipes to make- believe it or not this does take talent. When I started cooking, I relied mostly on cookbooks (and still do) because there are some fabulous cookbooks that really can teach you how to cook. Now that I know a thing or two about cooking, I can weed through the recipe duds on internet recipe sites, but sometimes things just don’t go well. This week it has been partially my fault, but sometimes a recipe is just BAD! Blame the recipe, not the cook! =)

I decided to adapt this recipe of my mother’s because it was “tried and true.” My father used to beg her to make these cookies. The taste of these cookies took me back to my sweet childhood days. I am looking forward to giving one to Jude when he wakes up. He is learning how to say, “cookie” right now. He doesn’t quite have the last syllable down yet, but mommy understands what he wants when he asks!

PEANUT BUTTER COOKIES

3/4 cup sorghum flour

1/2 cup tapioca flour

1 3/4 cups of rice flour

1 teaspoon of baking soda

1 teaspoon of xanthan gum

1/4 teaspoon of salt

1 cup (2 sticks) of butter, softened

1 1/2 cups granulated sugar

3/4 cup packed light brown sugar

1 cup creamy or chunky peanut butter

2 large eggs

1 1/2 teaspoons of vanilla extract

Directions:

Preheat the oven to 350 degrees. Lightly grease the cookie sheets with unsalted butter. In a med. bowl, whisk together the dry ingredients. In a large bowl, beat the butter and the granulated and brown sugar until light and fluffy. Add the peanut butter. Add the eggs, one at a time, beating well after each one. Beat in the vanilla. Then add the flour mixture gradually until combined. Place tablespoonsfuls of the dough onto the cookie sheet about 2 inches apart. With a fork or potato masher, make a criss cross pattern on the top of each cookie. The cookie should flatten to about 2 inches round. Bake for 10-13 minutes until light brown but center is still soft.

Makes about 4 dozen cookies!

Other delicious-looking peanut butter cookies from Gluten-Free Cooks:

Gluten Free Girl’s Peanut Butter Cookie Recipe

Lea’s Peanut Butter Cookie Recipe

Gluten a Go Go’s Peanut Butter Cookie Recipe

If you liked this post, please Stumble it! or Add to Del.icio.us.

Posted by Natalie
Filed under: Baked Goods, Celiac, Cookies, Desserts, Gluten Free, Holidays | 8 Comments »

My friends threw me a baby shower this weekend. All the food was gluten-free! They made recipes that would not be cross-contaminated in their kitchens, like marinated cheeses, dips, and they also served fruit. We really had a good time and I was so touched by everyone’s sensitivity and generosity. It is hard enough to throw a party for someone, but especially when the guest of honor can’t eat gluten! I have always been worried about cross-contamination and never let anyone cook for me, but I think it is a good idea to let people come cook for you in your kitchen. Everyone deserves a chance to be pampered by their loved ones when they are not feeling well or having a baby! If you really don’t want another cook using your kitchen, let your friends bring you food that doesn’t lend itself to cross-contamination. I only hope I get the chance to reciprocate when they have their babies!

I made Black Bottom Cupcakes for my sister who came to stay with me on Friday. I used all old yellowed cut-out recipe that my mother used for years when she made these. The recipe credits Sue Rizzo for the submission- I am sorry I don’t have the name of the magazine! In my opinion, these taste just like the original. My gluten-eating sister loved them. I ate one straight out of the oven and one later once the chocolate chip topping had cooled. I think these cupcakes taste better the next day once they have cooled (for breakfast) with a huge glass of milk or a strong coffee. The cupcakes can be left covered on the counter or in the refrigerator. The chocolate chips harden in the refrigerator, which is very yummy!

BLACK BOTTOM CUPCAKES

1/2 cup of sorghum flour

1/2 cup of tapioca flour

1/2 cup of rice flour

1 cup of granulated sugar

1 tsp. of baking soda

3/4 tsp. xanthan gum

1/4 cup cocoa

1/2 tsp. salt

1 cup water

1 Tbsp. apple cider vinegar

1 tsp. vanilla

1/3 cup oil

Topping:

1 8 oz. pkg. cream cheese

1 egg, beaten

1/3 cup sugar

1/8 tsp. salt

1 12 oz. pkg. semi-sweet chocolate chips

Directions:

In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!

Update: These freeze really well!

If you liked this post, please Stumble it! or Add to Del.icio.us.

Posted by Natalie
Filed under: Baked Goods, Celiac, Chocolate, Desserts, Gluten Free, Holidays, Pregnancy | 9 Comments »

Since I began blogging, I have been reading Darren Rowse’s blog, ‘Problogger.’ He has a lot of useful tips for bloggers, so if you are a blogger or just a blog reader go check out his fantastic blog. He is hosting a ‘Top Five’ writing contest this week so to support his great blog and also to promote celiac disease awareness, I am submitting my ‘Top Five’:

THE TOP FIVE REASONS I LOOK GREAT ON A GLUTEN FREE DIET

Note: Celiac disease is an autoimmune disorder that is caused by a reaction to the gluten protein. Gluten inflames the intestine, causing a malabsorption of nutrients. Once thought to be a rare disorder, Celiac is now thought to affect as many as 1 in every 100 though it is significantly under-diagnosed. The only known treatment for Celiac disease is a lifetime adherence to a gluten-free diet. Read more about Celiac disease here.

I used to get irritated when people would compliment me on losing my baby weight from my first pregnancy and then immediately discount it when they found out I was on a gluten-free diet. Oh, of course, you are thin! Of course, nothing! It takes discipline whether you are following a diet for health reasons, due to celiac disease, or to just plain lose weight. However, some things about having Celiac disease does make it easier. I will let you in on the secret.

1. Convenience- I think one of the reasons America is overweight is the prevalence of convenience (read ‘junk’) foods. When you go on a gluten-free diet these foods might as well cease to exist. Nearly all convenience foods contain wheat or gluten of some kind. These high-fat, high-sodium foods are off-limits on the gluten-free diet. I am sure you can imagine your dress size dropping too.

2. Low prices- Specialty gluten-free products are much more expensive than mainstream products. I don’t know about you, but I think twice about eating a second cookie after paying $4 for a box of six small cookies. I buy and eat in moderation!

3. Strawberries- Well, ok not just strawberries, but naturally gluten-free things like strawberries. I am talking about things God has put on this earth that don’t come with labels at the grocery store. I never appreciated the full flavor or value of a strawberry until going gluten-free. I eat my five fruits and vegetables a day now that I am on a gluten-free diet. Instead of grabbing a cookie or some other processed food, I grab a handful of strawberries. Aw, the simple things in life! (By the way, this goes hand-in-hand with #2 - compared to prepackaged junk food, fresh fruit and veggies cost next to nothing-in both the short and long term.)
4. Immunity to most Marketing Tricks. Since I avoid most of the central aisles of the grocery store that contain the processed foods, I am not subject to most of the marketing ploys that food companies and grocery store chains are using*. I cannot just grab the newest brand or newest product in the shiny new packaging without calling or sending the company a letter or email inquiring about their manufacturing practices and the product’s gluten content. It really kills the ‘impulse’ in the impulse buy. (Which subsequently kills the ‘buy’ too.)

5. Ubiquity- People living on a gluten-free diet can not stop at every restaurant or buy gluten-free products at every corner grocery store. Since gluten-free food is not available everywhere, you don’t eat so much or so often. So many people in America talk about cutting back on their fast food intake, but one quick diagnosis of celiac disease and that problem has been eliminated for you! I estimate that about 95% of the food served at fast food restaurants contains gluten and the other 5% of the menu items have been cross-contaminated. Just imagine packing a healthy cooler filled with sandwiches, fruits, vegetables, and homemade baked goods when going on a road trip. Who does this? Celiacs do! Some celiacs even take their rice cooker on the road with them! How much weight would you lose if you could never eat fast food? I bet the thought has made you reconsider throwing away those college jeans for one more year…I certainly haven’t thrown mine away yet.

*If you are interested in learning more about how the food industry manipulates consumers into impulse buys and other unwise purchases check out Marion Nestle’s book What to Eat

* Also, check out Lucy’s Free From Blog! She wrote a great post for the contest, Top Five Places to Eat Gluten Free.

*Also, check out Karen’s post at Gluten Free Food Reviews, Top Five Gluten Free Foods to Make Your Mouth Water.

READ MY JOURNEY TO THE GLUTEN FREE DIET!

If you liked this post, please Stumble it! or Add to Del.icio.us.

Posted by Natalie
Filed under: Gluten free diet | 24 Comments »

It has been a long day and I am so tired. I just finished dinner. My feet are up and I am trying to rest. My husband is upstairs putting our toddler to bed, so I am officially done for the day. My laptop is resting on what is left of my lap. Since I just ate, it is feeding time in mommy’s belly. It looks like I have just lowered a living thing over a tank of piranhas. I have no idea why the baby needs to move so much, but it is really distracting. Don’t get me wrong, it is cute for the first five minutes! After that, feeling the baby roll over and seeing baby feet stick alarmingly far out of my belly gets a little old. Especially when I am trying to think…

I made chicken salad tonight. It is my mother-in-law’s recipe that she made for my bridal shower. I believe that she got it out of this cookbook:Celebrate! by Sheila Lukins. I hope I am not remembering that wrong! Everyone asked for this recipe the day of my bridal shower. I have made it ever since, partly because it is a great recipe and partly for sentimental reasons. My husband always asks me when I make this, “Hey, didn’t my mom make this one time?” And I smile and respond, “Yes, she did. And it was lovely.”
I ate my chicken salad on Whole Food’s Gluten-Free Bakehouse Sandwich Bread.

CHICKEN SALAD SANDWICH

4 cups of cooked chicken, shredded

3 celery stalks, chopped

1 1/4 cup grape or cherry tomatoes, cut in halves

1 1/4 cup seedless red grapes, cut in halves

1/2 cup whole flat leaf parsley

1/2 cup of mayonnaise

1/2 cup of yogurt

salt and pepper to taste

Directions:

Shred the cooked chicken. Combine the grapes, tomatoes, celery, chicken, and parsley in a very large bowl. Add equal amounts of yogurt and mayonnaise until satisfied-maybe 1/2 cup each. Salt and pepper to taste.

Note: This tastes even better the next day, so it is a great make-ahead recipe.

If you liked this post, please Stumble it! or Add to Del.icio.us.

Posted by Natalie
Filed under: Celiac, Gluten Free, Holidays, Lunch, Poultry | 9 Comments »

Today is a beautiful spring day in North Carolina. My little boy spent most of the day begging to go outside. I have been spring cleaning all day in preparation for the new baby. Jude thought this was a terrible idea and did his best to thwart my cleaning efforts. I made an extremely easy early supper today because I have a movie date with my husband tonight. This is noteworthy because it hasn’t happened since our first child was born 15 months ago. Our plan is to fill up on gluten-free candy and popcorn at the movies like when we were dating.

The following quick dinner idea was inspired by a recipe I saw in Colorado Collage . I simplified the already simple recipe! I used a gluten free sun-dried tomato pesto instead of the basil pesto and omitted the rest of the ingredients. I just liked the idea of the combination of the fresh green beans, potatoes, and pasta. My husband told me that he likes Tinkyada pasta better than regular pasta (what a sweetheart) because it does not sit as heavy in his stomach. I like it better now too, but I thought my memory might be playing tricks on me. Brown rice anything is delicious!

VEGETABLE PESTO PASTA

12 oz. Tinkyada brown rice penne

1 jar of gf sun-dried tomato pesto or use homemade (it only requires a couple tablespoons)

1 cup of fresh green beans (I just grabbed a handful or two at the grocery store)

2 or 3 new potatoes, medium sized, diced

Directions: Prepare the green beans and potatoes. Boil together for about 12 minutes or until tender. Cook the pasta according to the package directions. Toss the green beans, potatoes, and pesto together in a large pot or dish. Serve with parmesan and red pepper flakes if desired.

So easy! So delicious!

If you liked this post, please Stumble it! or Add to Del.icio.us.

Posted by Natalie
Filed under: Celiac, Dinner, Easy, Gluten Free, Italian, Pasta, Vegetarian | 5 Comments »