Friday, April 30, 2010

Quinoa Mexicana Ensalada



Using a bowl or plate, spoon 1 Cup quinoa onto dish.
Add a large spoonful (1/2 Cup) of black beans in the center of the bed of quinoa.
Slice tomatoes and spread around the outside of the black beans.
Lay chunks of Avacado next to the tomatoes.
Shred some Mozzarella cheese over the top.
Sprinkle Onion Powder generously and add 1/2 clove of freshly pressed garlic.  Add salt and pepper as desired.
For a crunchier version of the Quinoa: put 1 Tbsp. olive oil into pan, heat, add 1 freshly pressed garlic clove and roast it slightly, then add 1 cup of the Quinoa and stir.  Heat enough to hear it pop, approx, 3 minutes. 
(Variations:  *1/2 Cup cottage cheese mixed with the onion powder, garlic, sprinkle of: cumin, ground oregano, and chili powder.  Layer this first on the bed of Quinoa then add the Black Beans, and continue as shown.  *Start with a bed of tortilla chips, layer shredded lettuce, quinoa, cottage cheese, black beans, tomatoes, avacado and shredded cheese).  Use some Bolthouse gluten-free Ranch dressing or Vinagarette or top with Salsa and sour cream or plain yogurt.
*This recipe is for an individual serving, adjust as needed.
This is a great lunch or dinner.  You also get your 2 servings of vegetables with this dish.

Quinoa...

Quinoa...the ultimate grain

Quinoa is an ancient grain and one of the only that is a complete protein.  This is a vital nutrient to those on a restricted diet, especially gluten-free.  I use this almost daily.  It makes a fabulous hot or cold cereal, top with bananas and a little pure maple syrup and voile, you have a delicious meal to get you through the morning.
Quinoa is cooked on the stove-top just like rice 2 to 1.  That is two cups water to one cup Quinoa.  Bring to a boil, simmer until fluffy, about 15 minutes or until water is absorbed.

Tuesday, April 27, 2010

Break...Fast! Left over...left better!

Breakfast is traditionally know for its name because of our sleepy time fast at night and our need for food in the morning.  Breakfast being an all important meal to start the day off right.  Left-overs are included in many of my breakfasts, from black beans, zucchini to fresh fruit and juice.  *By the way...I use onion powder very generously.  Any time you cook with vegies, add a generous dose of onion powder, it releases the flavors of the vegies and the aroma will bring everyone a running into your kitchen.
This morning I opted for my left over zucchini (sliced and already saute'ed with onion powder).
 Lay the zucchini in the bottom of the slightly oiled or sprayed pan ( I use a 6-8 inch pan, it makes flipping easier).
Crack the eggs evenly over the top.
Add other vegies or mozzarella cheese.
Let cook until firm and flip.
After fully cooked you can fold like an omelette and add more vegies or top with salsa and plain yogurt.


Enjoy...

Mock Pumpkin Pie....Delish! From Kami's Kitchen

I love trying out new recipes.  If I find one that I don't quite like, I tweek it until I do and change it up quite a bit, till it only slightly resembles what it once was.  I tried something similar to this from Elana's Pantry which had carrot and orange zest.  However, I love pumpkin and opted for my own spin on it.  This is a recipe that resembles that of a Kugel, which is a Jewish side dish that is between a pudding and a bread or cake. It tastes more thick and custardy to me...just like pumpkin pie.  Soft, thick, mildly sweet.  The sugars can be exchanged for brown sugar or white sugar if you like a sweeter version. As always, this is gluten-free, corn-free, soy-free, dairy-free without the whipping cream.

Kami's Mock Pumpkin Pie (adapted from Elana's Pantry recipe Carrot Kugel)
3Cups Libby's Pure Pumpkin (canned or fresh is fine)
1-2 tsp. Ground Cinnammon
Pinch-1/8 tsp. Nutmeg (depending upon your liking of nutmeg)
1/2 Cup Pure Maple Syrup (you can use 1/2-3/4 if you like, or exchange this for a refined sugar or agave.)
1 Cup Blanched Almond Flour
4 eggs

Mix all ingredients together well.  Pour into greased casserole dish (9x16) and bake for 1 hour at 350 degrees or until when knife inserted into the center comes out clean.  Cool and serve with fresh whipping cream.

Whipping Cream
1 Pint Heavy Whipping Cream
1/2 Cup White Sugar (add or subtract the sugar depending upon how sweet you like it)
Blend or whip on high speed until thickened.

This tastes close to pumpkin pie, without all the extra fat.  We eat it for dessert or breakfast.  Lots of fiber, low in carbs and fats.  Enjoy!
If you use these recipes please remember to site me (Kami's Kitchen at the Gluten-Free FarmGirl blog) as the source, thank you!
Love Y'all....The Gluten-Free Farm Girl

Monday, April 5, 2010

Gluten-Free Lifestyle Consulting Services

Gluten-Free Lifestyle Consulting Services:
Includes:  Kitchen Clean-out (advisement), Cooking demonstration, Start-up Food Kit, Food Substitution Advisement Menu Plan, Food Diary, Cooking Safety & Hygiene Demonstration and advisement, *Cookbook & Apron.
(This service is for the local area only-please contact me via e-mail for more information).

Kitchen Clean-out (Advisement & Prep)- I will come to your home (local area only) or advise via e-mail, or phone and show you the importance of label reading and help you to clean out your cupboards of potential foods that can cause cross contamination or harm to those with true allergies and heightened sensitivities.  I will also help you to organize a cupboard or space for that individual in your home that needs a specified or designated area for gluten-free food access.  This will include labeling and advisement on set-up.  (Prior to my visit, I require that you have made an area available, i.e... a cupboard, a drawer, pantry, etc... that is clean and ready for gluten-free designation). 
Cooking Demonstration- Based on what you have ordered, I will show you how to prepare a gluten-free meal for your family or bake a gluten-free bread recipe.
Start-up Food Kit-  I will provide the gluten-free food kit, based upon your eating preferences.
Food Substitution Advisement Plan- Based on your eating preferences for your weekly meals, I will provide a food substitution advisement menu plan.
Food Diary- A food diary will be provided for you to keep track of your eating habits and reaction to foods.  This helps to rule out any allergens or food sensitivities.
Cooking and Safety Hygiene Demonstration- This is the most important part of a gluten-free lifestyle.  This information helps prevent cross-contamination in a household where there are potential hazards for cross-contamination.  A clean kitchen is the best possible environment for gluten-free cooking and allergen prevention.
Apron- A standard apron will be included as part of the gluten-free consultation services.
Cookbook- I will provide one of my favorite cookbooks for the gluten-free lifesyle.



An important note:  I am not a Dietician or a Medical Doctor.  I simply advise and consult my clients on a gluten-free lifestyle based on my personal experience of being gluten-free.  I offer real life experience and knowledge and pass it on to my clients.  Gluten-Free Consultation Services are fee based.   





Best Flours for Gluten Free Bread...

I love breads!  The most difficult thing for those with Celiac or gluten sensitivities is the notion that they have to go without breads or pastas.  The reality is...You don't!  Here are my recommendations for breads flours and pastas.

This is for do-it-yourselfer's:

Bobs Red Mill:  Brown Rice Flour, White Rice Flour, Sweet Rice Flour, Quinoa flour, Arrowroot flour (like cornstarch), Potato starch (like cornstarch), Sorghum flour, Tapioca flour (like cornstarch), Potato flour, Bean flour.  There are a few others, however, the ones from Bob's Red Mill are processed on a dedicated processing line that ensures no cross contamination.  Here's the site:  www.bobsredmill.com
Honeyville Grains:  Blanched Almond Flour , brown rice flour, and potato starch.  They also carry different brands of gluten free flour blends.  This can be very costly, but worth a try.
I order my flours in 25 lb. bags from Bob's Red Mill in Oregon, and I get it within the week.  I live close enough to Honeyville that I can drive down and save some money on shipping and online ordering, which is not always cheaper.  When you order this large amount, store it in gallon size freezer bags labeled and put in freezer.  The flours keep fresher, longer this way.  You can also store in a 5 gallon food grade bucket with lid for 1 year.  Longer if kept refrigerated or frozen.  http://honeyvillegrain.com

On the go foods:

"Tinkyada" pastas are made from rice flour.  http://www.tinkyada.com
"Thai Kitchen" soups are great for something Oriental that is gluten-free. (Winco foods)
"Ener-G" flours are wonderful and gluten-free, wheat-free, dairy-free and nut-free.
"Enjoy Foods," are wonderful on the go snacks.
Energy Bars (on the go protein bars-these are high in protein and most contain nuts)
"Kind" bars, "Boomi" bars, "Trio" bars, "Lara" bars."                    
"Annies" has fruit snacks, mac and cheese, and some other gf products (Staters, Target, BJ's)