Once upon a time, I was supposed to blog every day in November, and then... (and an announcement)

Well, friends, I didn't tell you this up front. On Bridget's (hilarious and insightful) blog, I committed to post every day in November. Other people have a gibberish acronym for it, but really, I did it because she had an icon that involved Mr. T.

Apparently, he pities the foo' who don't blog every day.

So, send me your pity, because I didn't make it. Even my best efforts totally wore me out! Food blogging is a lot more intense than just type-blogging, because it involves great photos, time to explore new recipes, occasionally trying them several times before you get it just right, downloading said great photographic art, and describing in detail how to prepare a food correctly. Whew! I'm tired just explaining it!

We did discuss some great stuff in November though, including my inaugural trip to WinCo, some great warm fuzzies from our Thanksgiving meal, and the fact that we didn't get to have any local apple cider because I didn't pick up my co-op order. (Doh!)

A few of the recipe highlights included: eggplant fries (yes, I did eat them all myself), raw chocolate pudding (a huge hit here), focaccia bread, and two new muffin recipes: cinnamon apple, and sugared pumpkin.

November was a really busy month with my job, the boy's new job (which he started in November, and loves to pieces), his school (which is officially in crunch-time stage right now), cooking to actually feed ourselves, family activities (including a trip to the zoo with my adorable niece), some parties with friends, cleaning the house, organizing my book collection (which was in sad shape), and a few hours of Guitar Hero.

But there's also been a development in these parts, that has really shaped my month of November.

I am fairly convinced that I too have Celiac disease. Yes, me. Excited girlfriend who got to let out the cooking beast when the boy was diagnosed. It's been about a week for me that I have been very consciously tracking symptoms, feelings, and food. On Saturday, I screwed up. I carefully ordered at CPK with a friend of mine, who was feeling guilty on my behalf about the new news, and I think just buying food from a place with the word pizza in the title should have been a clue to me. I was not happy camper afterward.

I found myself eating comfort foods at home (chocolate chips) to sooth my aching stomach, and I realized that's likely been a pattern in the last few years of my life. Now, my body's hunger cue is completely different. The "I think I'm hungry" feeling in the belly, or what I had assigned as that, seems now to have been the ache of me eating food that wasn't nourishing me.

It also reminds of how the boy must have felt when he was the second one of us to get his appendix out - in the same weekend. A little like a copycat. And then relieved to find that the matching symptoms actually led to the authentic ailment. So, I'm on a new journey. I'll have my results back in a week or two.

But now, Gluten Free in SLC will be double trouble.

Gluten Free Out on the Town

So, tonight:

California Pizza Kitchen Cobb Salad, with feta cheese instead of gorgonzola: FAIL as far as being gluten free goes

Baskin Robbins two scoops: Winter White Chocolate and Reese's Peanut Butter Cup: WIN for gluten free!

I guess you win some, you lose some - right?

Thanksgiving Recap

Our Thanksgiving was splendid, and it was so great to eat gluten free at home without concerns about contamination. And we still got to see my family! In the morning, the boy's friend came over to play chess and crack corny jokes. I puttered around, baking and preparing, while they laughed and played games.

Here was the final result of the morning's efforts:

We had some super-creamy Garlicky Smashed Potatoes with gravy, cranberry sauce, some gigantic biscuits (I made 7 when the recipe makes 12!), green jello with mandarin oranges, cornbread stuffing, and a wonderful Falls Brand ham (from Idaho). I had been dreaming of ham for several days (including overnight, last night), and the day for ham finally came!

For dessert, my parents showed up, and we played a few rounds of Guitar Hero. Neither of my parents had ever played, and both gave it a valiant effort! We had pumpkin custard pie, and a fabulous (and still gluten free) cherry galette to share.

I'm grateful for all of the wonderful people in my life.

Gluten Free Menu Plan: November 23, 2009

I thought this week I would tell you about some of the things I am grateful for:

1. a warm place to sleep
2. a loving family, full of laughs and interesting conversation
3. a job that makes my brain work hard
4. food that can nourish our bodies, and the knowledge to help the boy's body heal from celiac disease
5. hilarious friends
6. lots of cold water to drink
7. time to sit and think and just be
8. the ability to create and use our hands
9. time with each other, the boy and i
10. new days to wake up to, and the challenge to set one foot in front of the other and go out and make the world a better place

Icicles, 3 March 2007

Our menu plan for the week

Monday: bacon cheeseburgers on the grill with spicy oven fries (recipe to come)

Tuesday: chicken tortilla soup (we never had it last week, but we will this week)

Wednesday: pancakes and frittata

Thursday: Our gluten free Thanksgiving dinner! (ham!)

Friday: pizza soup

The theme this week is Thanksgiving, and you can find other menus at I'm at Organizing Junkie for this week.

November 2009 Co-op Food: A Gift

I was supposed to pick up my co-op food today. I got up early, to go out to breakfast with some dear friends. Then the boy and I went to a used bike sale. It wasn't until 11:30 (too late!) that I realized that I was supposed to pick up my co-op food.

All that local apple cider? It got donated to the Rescue Mission. The 3 pound turkey breast. Same.

I'm wishing a warm belly of food to the folks in town (and everywhere) who don't have enough to eat, who don't have a glowing place to sleep, or friends and family to come home to. It's cold out there.

Next month I'll have co-op food.

Shopping Gluten Free at Winco Foods (Utah)

The boy and I grew up in Boise. There's a fantastic regional grocery chain there called Winco Foods. It's employee-owned. We shopped there when I was young.

Two new locations of Winco here in Utah opened in the last month or so. I thought I would head over to one of the locations and explore gluten free shopping there. I was not disappointed.

I know that I live in probably the most expensive grocery area in the Salt Lake Valley - Sugarhouse. It may be a toss-up between here and the Avenues. And at the local Smiths, because they track purchases, certain foods never go on sale, even if there is a sale shown in the store circular. For instance, Chex cereal. Often, the circular will show it for about $2.49. When you get to the store, it's still $3.20, except they've put a yellow tag on it so that it looks like a great price! Nope. Same price. And they know that hunger youngish people in my neighborhood will buy cereal, no matter the price.

Well, Winco was worth the drive for me. I headed over to the store at 5600 West and 2600 South.

Here's a few price comparisons:

Lundberg Risotto
Smiths $2.99 on sale, usually $3.49
Winco $2.22

Stagg Chili
Smiths $2.39
Winco $1.38

Pacific Natural Foods Tomato Soup
Harmons $3.49
Winco $2.59

Chex Cereal
Harmons $3.49
Smiths $3.20
Winco $2.00!! (This was a sale, but I can guarantee that the regular price is lower than Smiths)

Cool Ranch Doritos
Harmons $2.99
Winco $1.99

Yoplait Yogurt
Smiths $0.60 on sale
Winco $0.48

Before it looks like I'm turning into one of those blogs that tells you about the coupons you should use that week, I'll give you the run-down of what you can buy there that's gluten free.

• foods from Blue Chip Group
• a small selection of Bob's Red Mill flours (only about 3 varieties)
• Gorilla Munch/Envirokids cereals
• a large variety of Asian (including your favorite pad thai, curry mixes, and pad thai) and Mexican ethnic foods (taco shells, corn tortillas, salsas)
• a selection of protein/health bars, many of which were gluten free
  

Things I could not find that I looked for:

• any type of gluten free cracker
• a specific section set aside for gluten free foods
• a freezer section for gluten free foods
• Betty Crocker gluten free baking mixes
• other baking mixes (for breads, cookies, cakes)
• packaged cookies
  

WinCo Foods # 73
7020 S. 700 W.
Midvale, UT 84047

WinCo Foods #75
2572 S. 5600 W.
West Valley, UT 84120

Thanksgiving 2009 Plans

We're sticking close to home this year. I have a ton of work to get done (yes, I know), and big plans to play the day away on Friday with my mom. It's going to be a lot of fun. The boy and I will sit around, eat plenty, watch some Nova on TV, read some books (I'm reading Stephen Ambrose's Undaunted Courage right now), and enjoy the great company.

I'm not much for meal planning, because I may veer away from this anyway. If I have a whole day on my hands to cook, who knows what will happen! I have a carrot souffle washing around in my brain that I'm tempted to try. But we'll still be eating the good old comfort food.

Happy Turkey Day to you all!


Here's the plan:

Herb Roasted Turkey Breast or Ham with Apple Glaze (I haven't decided!)

Garlicky Smashed Potatoes and Gravy

Pat's Gluten Free Turkey Stuffing

Multi-grain Biscuits

Jello!

Cranberry Sauce

Pumpkin Custard Pie

Sparkling Cider

probably some potato chips... (because the boy eats them with everything).

Cranberry Sauce - easy, gluten free, and low sugar

One of the things I loved about Thanksgiving when I was younger was watching my mom open the can of "cranberry sauce", and then it being upended over a fancy dish. Then it would slide out slowly, making that swooooosh-sluuuurp-plop sound into the dish. And it had lines around it, from the can. It was so cool! Cool in the same way Spam is cool, right? Who doesn't love meat that comes in a can?

Well, it turns out that cranberries are really delicious. The fresh ones. They are tart and textural, and their strong flavor is perfect to brighten something up a bit.

Well, this is what sits on the table these days for Thanksgiving. It's fresh and bright, and it's perfect smeared over turkey or bread.

Cranberry Sauce

2 parts fresh cranberries
1 part orange juice
cinnamon
honey, if desired (but not really needed!)

This is so incredibly easy. Rinse your cranberries and pick out anything weird, like a discolored cranberry, or a rock. It's interesting to discover, if this is your first time using fresh cranberries, that cranberries aren't always that dark red color that they name paint colors after. Some are pale pink, some a little yellowish, and some dark. They're all good. Plop them into a pan on the stove.

Pour in orange juice, and sprinkle cinnamon on top. For about 20 minutes, let the cranberries simmer on medium. It will bubble a lot, and you won't need a scented candle. This is what holidays smell like! You will hear them popping as they heat, and then the little gems of tartness release pectin, the same stuff you use to make jam. Pectin thickens the mixture naturally! Stir it around and mash the berries a bit, so that the pectin will be released. Simmer a little longer until the syrup part thickens to your taste.

Cool and serve.

Find other things delicious at Slightly Indulgent Mondays, which will shortly be Tuesdays!

Eggplant Fries

There are several interactions with my mom that have happened during my lifetime that I'm not proud of. One, which makes me hang my head in shame, is the time that she needed her appendix out, and I took her to the hospital and dropped her off at the front door of the emergency department! It was only two years ago now that we (the boy and I) had our appendix(es) out the same weekend (yes, we did), and I know now that it's not very nice to leave someone you care about alone to fend for themselves at the hospital. She worked at the same hospital at the time. But still! I can't believe I did that.

The other one that sticks firmly in my mind is the night, when I was probably about 10 years old, when my mom prepared eggplant parmesan for dinner. Now that I'm older, and have a thing for food made in the parmesan/parmigiana style, I understand how much work she put into it. Now, 10 year olds are not known for either their tact, or their unending grace in the face of trying new foods. I was a pretty typical kid. I remember arguing that there didn't seem to be eggs in the dish she served, nor did there appear to be any plants in it. I was so confused by what she was saying about this eggplant thing, and then I just threw her explanation out the window when she said it was purple! I remember eating the pasta sauce and melted cheese and liking it well enough, but being so utterly confused that mom was insisting the dish contained "eggplant."

She never made it again. I think we little ruffians were hard on her. And it can take some effort to prepare a meal like that. She stuck to spaghetti after that.

I've apologized for both of my grevious errors, and my mom just laughs now. She understands that we're friends, but that I'm still a few years behind her in the life experience department. She's such a woman of charm and wit, but with plenty of wisdom twinkling out of her laughing eyes.

We got an eggplant from the food co-op, and of course your typical parmesan came to mind. But, I also had another thought spark into my head. Fries.

Fortunately, I mark them up as a huge success. They may just convince me to buy an eggplant next time I'm at the store, rather than wait for one to come to me via food co-op or otherwise. If you need a go-to recipe for eggplant, this could be your one.

Eggplant Fries

1 medium eggplant, sliced into 1/4 inch x 4 inch slices
salt
1 egg
1/4 cup milk or non-dairy milk
1/3 cup cornmeal
1/3 cup sorghum/sweet rice flour (combine the two)
1/2 teaspoon salt
dash of smoked paprika
dash of Italian seasoning
dash of garlic powder
dash of black pepper

Peel and slice the eggplant, and set it in a colander in the sink. There will be little seeds inside, but you don't need to worry about them. Sprinkle the slices with salt, and toss around, and then leave for 30 minutes to sweat. "Sweating" is important when preparing eggplant. The salt helps to extract the water.

After 30 minutes, rinse the eggplant sticks off with water, and then spread on a paper-towel covered plate. Pat them dry with paper towels.

In one bowl, beat the egg into the milk. In another bowl, combine the cornmeal, flour and seasonings. Heat oil in a shallow pan on high heat. Dredge the eggplant slices in the egg mixture, then in the flour mixture.

Carefully fry the eggplant slices for 3 minutes on each side, or until golden brown and crispy. Serve hot.

Check out other gluten free appetizers.

Gluten Free Menu Plan: November 16, 2009

This week's Gluten Free Menu Swap is being hosted by Cheryl of Gluten Free Goodness, and the theme ingredient is carrots. The same wonderful Cheryl also has the details of how to participate. You can find a zillion other menus at I'm an Organizing Junkie.

We're going to be so busy this week. I have a birthday party for a friend on Monday night, a housewarming party of a friend on Wednesday, and a girl's night on Friday. Holy cow! Lots of friends. That's ok though, because friends are great.

I'm also worried about us getting sick. I think there will be extra sleep, fruit for snacks, and hugs, to hopefully ward off sickness.



Gluten Free Menu Plan for the week

Monday: Pizza night

Tuesday: McCormick sloppy joes with fruit

Wednesday: Taco Soup

Thursday: Asian Barbecue Chicken served with rice

Friday: Chicken tortilla soup (recipe to come)

Saturday: pick up my co-op food for the month. We're really excited about some local apple cider!

As for carrots this week, I have a giant head of cabbage that stares at me every time I pass through the kitchen. I'm going to be making some yummy slaw, with carrots in there of course. The recipe will be up later this week!

Gluten Free Sugared Pumpkin Muffins

Pumpkin. Now that it's November, you've read - maybe even tried - a zillion pumpkin recipes, right? Well, this one took me several tries. I was happy to eat the "failures," but I definitely feel relieved to have some really tender, tasty ones.

These are a little sassy (see also: animal print pajama pants), and they are perfect for a crisp fall morning. Or in our case today, some snow! This season's first, really real, official snow.

Tonight I managed to get the pilot light going on my gas furnace. That's a relief. Now I can enjoy a pumpkin muffin without blue lips.

Gluten Free Sugared Pumpkin Muffins

1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup millet flour
2/3 cup tapioca starch
3/4 cup sugar
2 teaspoons cinnamon
1 1/2 teaspoons total of: nutmeg, ground ginger, cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum

Combine all the dry ingredients in a large bowl, and whisk them with a metal whisk until they are totally combined. Then add:

1 tablespoon molasses
1 cup pumpkin puree
1/3 cup oil
1/3 cup plain yogurt
2 eggs

Stir together until completely combined. Then, fill prepared muffin cups with batter, until about 3/4 full.

Mix together a few tablespoons of sugar and some cinnamon, and sprinkle on top of each muffin with a spoon. Bake the muffins in a preheated 350 degree oven for 25 minutes, or until the tops are firm. Then, after removing them from the oven, be sure to let them cool. They really are better when they're cooled.

Other pumpkin treats we've made:
Kickball Pumpkin Chili
Dairy Free Pumpkin Spice Ice Cream
Brown Sugar and Spice Pumpkin Bars

[Helpful tip for re-warming gluten free muffins]

Raw Chocolate Pudding

My brothers were infamous for eating my parents out of house and home. We went through a phase when my mom would send me to the store every night for gallons of milk and loaves of french bread. One of the favorite antics of my beloved brothers was eating an entire container of something, usually a "treat" food such as a favorite cereal (Crispix!) or frozen box of popsicles, and putting the empty box back into the cupboard, fridge, or freezer. It wasn't until my mom would be looking for something to make for dinner and realize that the cupboard was full of empty cracker boxes, the tray of bacon in the freezer was just foam and plastic wrap, and all that was left in the cereal box was the empty liner bag with some dust at the bottom.

I have three brothers, and all five of us children are very close in age. So, I was right in the thick of these antics too. I claim no involvement.

I have to say that this chocolate pudding is one of those things that, if I were sharing, I would be tempted to put the empty container back in the fridge, just so my pudding partner wouldn't know I had eaten the entire thing.

It's also a raw recipe, which I actually really enjoy. Last year at our office's pie-baking contest, my dear coworker Allison made a gluten free and raw pumpkin pie. It was quite a contrast to the still-in-plastic pumpkin pie someone else brought. I'd like to eat more raw food, but I also realize it's a lifestyle change. I would have to change my shopping style to be able to eat more raw food.

Still, this pudding is so yum. I stole a banana from my mother so I could make another batch tonight. I'll eat it, standing in the kitchen in my pj's, thinking of my brothers. One will visit tomorrow with his wife and daughter.

Raw Chocolate Pudding
No gluten, dairy, soy, nut, eggs - and very little effort

1 avocado, removed from skin and cut in chunks
1 banana, cut in chunks
1 cup rice milk
1/4 cup cocoa powder
2 tablespoons agave nectar
1 teaspoon lemon juice

Place all of the ingredients in your blender or food processor. Blend until smooth, and then refridgerate. Eat while standing in the kitchen with the fridge door open.

You can find more deliciousness at Slightly Indulgent Mondays.

Crispy Potato Skins

Oh appetizers. When the boys come over (and by boys, I mean the grown boy and his grown friends), it's time for appetizers. It's hard to fathom how they can eat so much, but it sure is entertaining to watch!

Well, for gluten free apps, potatoes are the perfect springboard. One of my favorite cookbooks is Greatest Ever Potato, by Parragon Publishing. It's British, so there are some differences in measurements, but the recipes are versatile, delicious, and always interesting.

These potato skins are great because they only require about 20 minutes of put together time at the very end. From toppings to boys' mouths is only a matter of moments. And what's not to love about this restaurant favorite made a little healthier by baking not frying?

Crispy Potato Skins

6 small Russet potatoes, scrubbed
3 tablespoons butter, melted
salt and pepper

Toppings:
green onions
1/2 cup grated cheddar
sour cream
3 strips bacon, cooked and crumbled (or cut with scissors into small slices)

Scrub and prick the potatoes and bake in a 400 degree oven for 1 hour, or until they are tender. After they have cooled for a minute, hold a potato in your hand, wrapped in a towel, and cut the potato in half lengthwise. Scoop out the flesh, leaving about 1/4 of the flesh lining the skin. Brush the melted butter over the inside of the potato skins.

Place potatoes on your baking tray again and cook under a broiler for 10-15 minutes. They will turn golden and crispy, and the edges will be just perfectly crunchy. Flip them over to cook about 5 minutes more under the broiler.

Out of the oven, season the potatoes with salt and pepper, and then top with your favorite combination of the classic toppings. Put them in the oven under the broiler for 5 minutes until the cheese is melted. These would also be great with chili.

Local News: Alpine School District's allergy policy

Today on KSL I read an article about Alpine School District's changes to their food allergy policy, called Alpine District explores new food allergy policy.

The primary point was that it was the parents' responsibility to make the school aware of the child's food allergy. I understand I don't have children, and I'm somewhat out of touch with schools (heck, when I went to school, the biggest issue was whether or not kids wore chains that went from their belt loops to their wallet!), but it seems like it should be the parents' responsibility anway, right?

The article also mentions sending notes home to parents of kids who share a classroom, with say, a child with a peanut allergy, telling the parents what foods should not be brought to school.
I'm glad Alpine Schools are at least conscientious about children's food allergies, since they are so prevalent right now.

Chicken Parmegiana

We had some chicken parmigiana for a fancy dinner together, with some focaccia on the side. We have fond memories of eating chicken parmigiana for celebrations, with some very garlicky soup as an appetizer. We cooked some up to celebrate chillier weather, and the idea of being together.

Chicken Parmigiana

2-4 boneless, skinless chicken breasts
1 egg, beaten
3/4 cup gluten free breadcrumbs, made from Millet Oatmeal bread, or another favorite bread crumb method
1/4 cup sorghum flour
1/4 cup parmesan cheese
1 teaspoon garlic salt
Italian seasoning
black pepper
cayenne pepper

marinara sauce, like Hunt's Garlic and Herb
mozzerella cheese, preferably fresh

This is the kind of recipe that gives you what Alton Brown calls club hand, unless you're actually able to follow the instructions to avoid it. I just don't mind washing my hands. Make sure that your chicken breasts have been sliced in half lengthwise, so that the breasts are about 3/4 of an inch thick. On one plate, lay out beaten egg. On another plate, combine breadcrumbs, flour, cheese, salt, peppers and seasoning. Dredge chicken pieces in the egg, then in the breadcrumb mixture.

In a saucepan, heat several tablespoons of olive oil, and then sear the chicken pieces in the oil. Cook for several minutes on each side to brown the coating, and make it all crispy and good.

Pour some marinara sauce into the bottom of a glass dish, and lay seared chicken breasts on the layer of sauce. Top each piece with some fresh mozzarella, and then spoon a little more sauce over the top. Bake in a 350 degree oven for 25 minutes, until bubbly and warm. Top with some fresh basil.

My Visit to the Blue Chip Group Retail Store

See how each of the white storage boxes says "gluten free" on it?
I love this store.

I stopped by the Blue Chip Group retail store on Columbus Day. It was the perfect day to stock up on some staples, and explore a place I had never been before. The store is in an industrial area, I'm guessing very near the actual warehouse, and was new and tidy. They have many general food storage items besides the gluten free selection, including dried fruit, "magic mix," Morning Moo's milk replacement, dried beans and legumes, spice mixes, and so many other things to look at. Many of the items I've never seen before! (Dried pineapple, anyone?)

Off to one side is a small room with shelves for the gluten free selection. Most of the gluten free foods are packaged in 5 pound bags, and there are a few 25 pound bags of flours. I ended up buying 25 pounds of sorghum flour, 25 pounds of tapioca starch, a 5 pound bag of pancake mix, and had my eye on a few other things.

The Blue Chip retail store is the perfect place to get huge bags of the stuff you use. I recommend it!

Some of my favorite things to buy from Blue Chip:

• xanthan gum
• sorghum flour
• tapioca starch
• quinoa flour
• gluten free oats
• Basic Sour Cream Muffin Mix
• Pancake Mix
• I have yet to try it, but I bought Scone Mix (fry bread, not this kind of scones)
  

Blue Chip Group Retail Store
432 W. 3440 S.
Salt Lake City, UT 84115
Weekdays 10-6

Green Pepper Adventures: Ouchee!!

The boy got the job! He applied for a job, along with about 100 other candidates. After two interviews, he heard yesterday that he was the newest employee. He's excited, intimidated, and all that other feelings. This job will fit perfectly around his school schedule, and give him experience in his field. So, tonight we went out to celebrate.

We went to Five Guys for some big burgers and some Cajun fries to share. The Cajun fries are gluten free, by the way. Placing our order, I rattled off the toppings for my burger. I wanted: lettuce, tomato, ketchup, and so-called "green peppers." They have them listed like that on their menu, even though they really mean green bell peppers. They also have jalapeno peppers on the menu, which are also green.

Our order came, and we dove in to the Cajun fries and burgers. I was really loving the food, and the Cajun fries were building some serious spice in my mouth. All the little corners with cobwebs of my mouth were tingling, and I got that cough that comes with spicy food. Those fries were starting to build! In order to sooth my burning mouth, I took quick bites of my burger. Suddenly, I was totally debilitated! I couldn't even eat I was so on fire!

"These Cajun fries are really burning my face off!"

"Hmmm. I'm totally fine. Eat some more burger."

"And I'm drinking so much diet Coke I'm starting to twitch."

Looking back down, I spied a green pepper hanging down below the burger patty. Seeds. The white part inside the pepper. This was no green bell pepper I was eating. I had just downed most of a hamburger covered in jalapenos!

I sat out most of the rest of the meal, trying to regain my composure. I even ate a fruit leather out of my purse, letting it rest on my tongue.

Wow!

Five Guys has great gluten free food, but I might be done ordering "green peppers" on my hamburger there.

---

Dear Five Guys,

Thank you for helping me clear my sinuses.

Sincerely,
Me

Gluten Free Herbed Focaccia!

Today, my sassy friend Sherry and I were talking at each other. Sherry is, well, sassy, if you've never met her. She's quick-witted, and you better be wearing your ballet slippers, because she'll keep you on your toes. Of course, if you were the descendant of Austin Oliver Sexton, you'd likely be sassy too.

I told her that it would be optimal (in our hypothetical world of discussion) if I were rewarded for my good deeds with some "stuff." She suggested the America's Test Kitchen cookbook, because it's always great to have well-tested recipes. Very valid point, Sherry.

However, what's the adventure in making something that turns out right every time? Maybe I'm just a thrill seeker, but I get the shivers every time I come up with something that's tasty. Like focaccia bread. It was on our menu last week, and we ate this stuff up. Every bite. We ate it as hamburger buns, and I put the rest in the freezer. It came in perfectly handy to use when the boy needed a high-protein snack before his workout, and so I made him a sloppy joe snack.

Herbed Focaccia Bread
inspired by Karina's Focaccia Recipe with Garlic + Tomato

1 cup sorghum flour
1 cup tapioca starch
1/2 cup millet flour
2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
1 tablespoon Italian seasoning

Put these dry ingredients into a bowl, and whisk them until they're combined. In a separate measuring cup, proof:

1 tablespoon instant yeast
1 1/4 cup warm water
a dash of sugar

I love watching the yeast get all puffy. Hence the purpose of proofing the yeast in a glass or clear plastic measuring cup. Hours of entertainment.

4 tablespoons olive oil
1 egg
1/2 teaspoon red wine vinegar, or apple cider vinegar
1 tablespoon of honey

Stir everything up together. It should be a thick batter, like a cake batter. In a large casserole dish, preferably bigger than a 13 x 9 inch pan, drizzle a few teaspoons of oil into the bottom. Drop in the dough, and with a flat spatula, spread the dough to the edges. Sprinkle the top of the dough with more sea salt, some more Italian seasoning, and some parmesan cheese. I was hoping the large, rectangular shape would make this optimal for many uses. Yes, it did make it optimal. Optimally tasty.

Let it rest in a warm oven for 20 minutes, and then turn the oven to 375. Continue baking for about 30 minutes, or until the top is golden and puffy. The oil from the bottom should be bubbling around the edges too.

You can slice these long and skinny to be breadsticks to be served with pizza, into squares to eat to the side of your favorite soup, or in long rectangles that can be frozen and used for sandwiches. We did all of the above.

What do you say - thrill seeker or one who prefers to make recipes that are pre-tested?

Gluten Free Cinnamon Apple Muffins

When I was growing up, we had several apple trees in the backyard. But my favorite, for entertainment purposes, was the crabapple tree. Should a person eat crabapples? In my adolescent understanding, no, but they are perfect for throwing at brothers! Instead of the actual fruit, crabapple trees are generally grown for their beautiful flowers. Ours was also perfect for climbing, since the tree was located near the back fence, and had a branch the perfect height for a teenage leg to reach up and wrap around.

Wow, those days are gone. We are all living our adults lives, pressing on in differing paths, finding our way in the world. My parents miss us, I think. (Ha! Maybe they are enjoying the peace and quiet!) In the new house they purchased last summer, they grew some veggies this year. Tomatoes, peppers, beans. I think I have spotted an apple tree in the back yard.

These muffins are inspired by the cooking of my mother, who loves using cinnamon to warm a chilly kitchen. There I go again, rambling :).

Cinnamon Apple Muffins

1/2 cup quinoa flour
3/4 cup sorghum flour
3/4 cup tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon total of: ground ginger, nutmeg and cloves

Combine all of the dry ingredients in a bowl, and whisk them until they are completely combined. Little puffs of cloves will float up and perfume the kitchen. Oh boy!

Add in the following wet ingredients, and stir until it forms a sticky batter.

1 cup yogurt or sour cream
1/3 cup oil
3/4 cup brown sugar
2 teaspoons vanilla
2 eggs

Stir in finely chopped apples and nuts:

1 1/2 cup apple, finely chopped (this is about 1 small granny smith, or whatever you'd like)
1/2 cup walnuts, chopped

Prepare a muffin tin with 12 lined cups, and scoop each liner with about 1/3 cup batter. Bake in a 350 degree oven for about 20 minutes, or until they are browned on top and are firm when pushed.

Also, don't eat them piping hot. They'll taste better, and you'll actually have taste buds left, if you wait a few minutes. When they're cooled, the top will glisten a little. These taste like fall :).

You can find other delish treats at Slightly Indulgent Mondays.

Do apples and cinnamon remind you of home too?

[Helpful tip for re-warming gluten free muffins]

Gluten Free Menu Plan: November 2, 2009

This morning, the sunlight was filtering through the shades on the windows. Bright and clear, I hadn't seen such a thing for more than a week. Our weather has been cloudy and darkish, and we even had some snow on Tuesday. I'm so glad to welcome this week of sunshine. I don't even mind when it's cold, but I sure like the sun when I see it.

The beautiful colors of my street, last week.

Our menu last week was only moderately successful. We were busy (as usual), and spent at least one evening with respective friends. The boy went to Five Guys with his friend, I was out with my friend. Our biggest hit of the week was the focaccia, which we loved! We sliced the leftovers and froze it, and they were the perfect item to have in the freezer. Saturday morning I fed the boy a sloppy joe on top of focaccia bread so that he would have some good protein for breakfast. It was so easy to toast and slice it. The recipe will be posted this week.

This week's Gluten Free Menu Swap is hosted by The Lilac Kitchen, and she chose the theme ingredient of dried fruit. I'm having my dried fruit with breakfast. Although I wish I had the time to make some more Apricot Dobos Torte. Dried apricots are probably my favorite of the dried fruits.

Monday: Homemade chili

Tuesday: Risotto with Chicken and Bacon

Wednesday: Breakfast for dinner - likely BCG pancakes, country potatoes, and a frittata.

Thursday: Taco Soup made in the crockpot

Friday: Ranch Pork Chops with mashed potatoes and veggies

I've also taken to making a new breakfast item on Sunday morning, including a moderately successful attempt at cinnamon rolls (I'm still perfecting those), and this morning I made cinnamon apple muffins. I'll be posting those tomorrow. They were very tender and fragrant.

I've been wanting to work to incorporate more whole grains into my diet, since they seem so much harder to get eating gluten free. I've made a pot of quinoa tonight, and I'll be eating with some dried berries I have stashed under my desk at work. Dried strawberries? Those are my favorite.