We used to love making our own fried chicken. It was a labor of love on a Saturday night where we would indulge in sumptuous fried chicken right out of the deep fat fryer and paired it with the perfect mashed potatoes and roasted asparagus. I'm drooling just thinking about it. So, ever since Doodle became Gluten and Dairy Free, I've been attempting to recreate the perfect fried chicken. I have failed miserably until a week ago when the stars aligned and I finally found the perfect mixture to make GF DF Fried Chicken. I learned the trick while listening to a cooking program on NPR where a caller was frustrated that her fried chicken in Boston didn't taste anything like the fried chicken in Texas. The secret - adding corn starch to the flour - genius!!! I tried it and it turned out beautifully. I hope you find success in this recipe, should you be so inclined to try it.
Gluten Free Dairy Free Fried Chicken
1 can Coconut Milk
4 Chicken drumsticks - rinse and pat dry
4 Chicken thighs - rinse and pat dry
Paprika, Creole Seasoning, Salt, Pepper, and Jamaican Jerk to taste
1. Place the chicken in a large resealable plastic bag. Add coconut milk and seasonings.
2. Marinate in milk mixture for 2-4 hours (or overnight).
1 Cup GF Flour (I used Sweet Rice Flour)
2 Tbsp Corn Starch
Desired seasonings (I used the same as listed above)
3. Place flour, seasoning, and corn starch in a paper bag and shake vigorously.
4. Remove chicken from plastic bag one piece at a time. Place in paper bag and shake vigorously.
5. Line a cookie sheet with a cooling rack. Remove chicken from paper bag and place on cooling rack. Repeat until all chicken is completely coated in flour.
6. Allow chicken to warm up for 45 minutes. This step is very important since it prevents moisture from getting under the skin while frying which causes the coating to separate from the chicken.
7. In a large skillet or deep fat fryer heat vegetable oil to 350 degrees. If using a skillet, make sure the oil is high enough that it covers 1/2 the chicken when frying.
8. Heat oven to 350 degrees. Turn the skillet down to medium heat or 300-325 degrees. Add the chicken and cook on each side until browned - 5-7 minutes.
9. Place chicken in an oven proof dish, tent with aluminum foil. This will allow the inside of the chicken to cook, yet keep the outside crispy. Cook for 10 - 20 minutes until the inside of the chicken has clear juice.
I love to serve fried chicken with mashed potatoes, gravy, and roasted asparagus. Hope you enjoy this recipe as well! Happy eating!
Sunday, February 14, 2010
Monday, February 1, 2010
Gluten Free Taco Salad
Tonight we made delicious Taco Salads for dinner. We love combining new ingredients each time we make the salad to incorporate new tastes and textures. Taco seasoning from the grocery store, however, often contains hidden gluten. So, beware when buying packaged taco seasoning! Tonight we used this simple home made version of taco seasoning:
Homemade Taco Seasoning
5 tsp Cumin
2 tsp Chipotle Chili Powder
1 tsp Cayenne Pepper
2 Tbsp Paprika
1/2 tsp Kosher Salt
1/2 tsp Garlic Powder
1. Combine all ingredients together in a small bowl.
2. Add 2 Tbsp (or desired amount) to ground beef while cooking.
3. Add 1/2 cup water to ground beef and cook until water is reduced.
We served our taco salad tonight with Gluten Free corn tortilla chips, yellow rice, stir fried corn, and loads of lettuce. Since Doodle is dairy free, she eats hers without any dressing. The remainder of us enjoyed some nice spicy ranch dressing bought at the local grocery store. Best thing about it, there's plenty left over for lunch tomorrow!
Homemade Taco Seasoning
5 tsp Cumin
2 tsp Chipotle Chili Powder
1 tsp Cayenne Pepper
2 Tbsp Paprika
1/2 tsp Kosher Salt
1/2 tsp Garlic Powder
1. Combine all ingredients together in a small bowl.
2. Add 2 Tbsp (or desired amount) to ground beef while cooking.
3. Add 1/2 cup water to ground beef and cook until water is reduced.
We served our taco salad tonight with Gluten Free corn tortilla chips, yellow rice, stir fried corn, and loads of lettuce. Since Doodle is dairy free, she eats hers without any dressing. The remainder of us enjoyed some nice spicy ranch dressing bought at the local grocery store. Best thing about it, there's plenty left over for lunch tomorrow!
Sunday, January 24, 2010
Puppy Chow
In honor of the big game today - Vikings vs Saints - Doodle and I decided to make some game day goodies. Her latest GF favorite is Rice Chex and she has been drooling over the snacks on the back of the package - which are NOT GF or Dairy Free. I applaud General Mills for making some of the Chex cereals Gluten Free - but why not go the whole nine yards and print recipes that are also Gluten Free? (small rant) At any rate, we decided to do it for them. Here's our favorite version of Puppy Chow (aka Muddy Buddies).
Dairy Free Puppy Chow
9 cups GF Chex Cereal (corn or rice)
1 Cup Dairy Free Chocolate Chips
1/2 Cup GF Peanut Butter
1/4 Cup Earth Balance Butter Substitute
1 tsp Vanilla
1 1/2 Cups Powder Sugar
1. Place Chex in a large bowl.
2. In a small bowl, place Chocolate Chips, Peanut Butter, Butter Substitute. Microwave on high for 1 minute. Remove and stir mixture.
3. Microwave on high for another 30 seconds. Remove and stir until smooth. Add vanilla and stir together.
4. Pour mixture on top of the Chex. Stir until completely and evenly coated.
5. Place Chex in a 2 gallon storage bag. Add powder sugar. Seal the bag and shake vigorously until evenly coated.
6. Spread out on wax or parchment paper to cool. Place in large bowl and get ready to celebrate a great football game!
Dairy free chocolate can be tricky to find on store shelves. I tend to use Enjoy Life brand chocolate as it is completely free from all allergens. It is a bit pricier, however. If your store carries Ghiradelli semi-sweet chocolate chips, these also work well. Mine, unfortunately, does not carry the semi-sweet version.
Dairy Free Puppy Chow
9 cups GF Chex Cereal (corn or rice)
1 Cup Dairy Free Chocolate Chips
1/2 Cup GF Peanut Butter
1/4 Cup Earth Balance Butter Substitute
1 tsp Vanilla
1 1/2 Cups Powder Sugar
1. Place Chex in a large bowl.
2. In a small bowl, place Chocolate Chips, Peanut Butter, Butter Substitute. Microwave on high for 1 minute. Remove and stir mixture.
3. Microwave on high for another 30 seconds. Remove and stir until smooth. Add vanilla and stir together.
4. Pour mixture on top of the Chex. Stir until completely and evenly coated.
5. Place Chex in a 2 gallon storage bag. Add powder sugar. Seal the bag and shake vigorously until evenly coated.
6. Spread out on wax or parchment paper to cool. Place in large bowl and get ready to celebrate a great football game!
Dairy free chocolate can be tricky to find on store shelves. I tend to use Enjoy Life brand chocolate as it is completely free from all allergens. It is a bit pricier, however. If your store carries Ghiradelli semi-sweet chocolate chips, these also work well. Mine, unfortunately, does not carry the semi-sweet version.
Sunday, January 17, 2010
Dairy Free Chocolate Cupcakes
Doodle got the book "Pinkalicious" for Christmas this year. In this book, the girl eats too many pink cupcakes and turns pink. She was determined to try this out as an experiment and asked me to make pink cupcakes as a treat for her. I convinced her that we should make chocolate cupcakes with pink frosting and this would be just as good for her. Despite all of the cupcakes she has eaten, I'm happy to report she has yet to turn pink!
Gluten Free Dairy Free Chocolate Cupcakes
3/4 c. Sweet Rice Flour
3/4 c. All purpose GF Flour
1/2 c. Sugar
1 tsp Baking Soda
Dash Kosher Salt
1/2 c. GF Cocoa
1/2 c. Agave Nectar
1 c Cold Water
1/4 c. Vegetable Oil
1 Tbsp GF Vanilla
1. Pre-heat oven to 350 degrees. Line cupcake pan with paper liners.
2. Combine dry ingredients of Sweet Rice Flour, All Purpose GF Flour, Sugar, Baking Soda, Kosher Salt, and Cocoa.
3. Add in Agave Nectar, Vegetable Oil, Vinegar and Vanilla. With a whisk slowly stir in cold water.
4. Fill cupcake liners with cake mixture and place in oven. Cook for 20 minutes or until toothpick inserted in center of cupcake comes out clean.
5. Remove cupcakes from pan, allow to completely cool. Decorate with frosting.
Dairy Free Frosting
2 Tbsp Dairy Free Shortening
1 - 2 cups Powdered Sugar
1-2 Tbsp Non-Dairy Milk (Almond Milk)
1. Combine Shortening, Powder sugar, and Non-Dairy milk substitute in bowl.
2. Mix on high speed until frosting forms (more milk or sugar may need to be added, depending on the consistency you are looking for).
3. Frost cupcakes.
4. Sink your teeth in and enjoy!
Gluten Free Dairy Free Chocolate Cupcakes
3/4 c. Sweet Rice Flour
3/4 c. All purpose GF Flour
1/2 c. Sugar
1 tsp Baking Soda
Dash Kosher Salt
1/2 c. GF Cocoa
1/2 c. Agave Nectar
1 c Cold Water
1/4 c. Vegetable Oil
1 Tbsp GF Vanilla
1. Pre-heat oven to 350 degrees. Line cupcake pan with paper liners.
2. Combine dry ingredients of Sweet Rice Flour, All Purpose GF Flour, Sugar, Baking Soda, Kosher Salt, and Cocoa.
3. Add in Agave Nectar, Vegetable Oil, Vinegar and Vanilla. With a whisk slowly stir in cold water.
4. Fill cupcake liners with cake mixture and place in oven. Cook for 20 minutes or until toothpick inserted in center of cupcake comes out clean.
5. Remove cupcakes from pan, allow to completely cool. Decorate with frosting.
Dairy Free Frosting
2 Tbsp Dairy Free Shortening
1 - 2 cups Powdered Sugar
1-2 Tbsp Non-Dairy Milk (Almond Milk)
1. Combine Shortening, Powder sugar, and Non-Dairy milk substitute in bowl.
2. Mix on high speed until frosting forms (more milk or sugar may need to be added, depending on the consistency you are looking for).
3. Frost cupcakes.
4. Sink your teeth in and enjoy!
Saturday, January 9, 2010
Gluten Free Pretzel Waffles
This morning Doodle and I decided to combine several recipes and make pretzel waffles. Really, it was something different to do after being cooped up in the house for 3 days, waiting for the blizzard and sub-zero temperatures to pass. I have to say, these waffles turned out quite yummy. The pretzel's add a nice flavor and extra crunch to the waffles and are a break from the usual waffle recipe.
I find that Sweet Rice Flour is the best option for making waffles (I use Mochiko brand). It doesn't have a distinct Gluten Free flavor (like so many other GF flours) and it makes the waffles light, airy, and nice and crispy. In fact, it tastes better than waffles made with traditional flour.
Pretzel Waffles
3/4 Cup Sweet Rice Flour
1/2 Cup GF Pretzels - crushed
1 T Baking Powder
1 T Agave Nectar
Pinch Kosher Salt
1/2 tsp Xanthan Gum
3 Eggs, separated
1 Cup Almond Milk (or milk substitute)
1/4 Cup Canola Oil
1 T Vanilla
1. Pre-heat a waffle maker and spray with non-stick spray.
2. Combine Sweet Rice Flour, 1/4 Cup GF Pretzels, Baking Powder, Salt and Xanthan Gum. Whisk together.
2. Separate eggs and add yolks, Agave Nectar to flour mixture. Stir together.
3. Add Almond Milk, Canola Oil, and Vanilla to flour mixture and whisk together.
4. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into flour mixture, just until combined.
5. Measure the waffle batter and cook waffles according to your waffle maker's instructions. Before placing the lid on the waffles, sprinkle some of the remaining pretzel mixture on top of the batter. Close lid and cook.
Serve with maple syrup, dairy free whipping cream, or a dairy free caramel sauce, if desired. I topped the waffles off with a few extra pretzels for Doodle and she really enjoyed that.
You can also use this recipe to make regular waffles - just eliminate the pretzels and use 1 Cup Sweet Rice Flour. These waffles will come out just as crispy and your non-gluten free friends will never guess that these waffles are made with GF flour.
I find that Sweet Rice Flour is the best option for making waffles (I use Mochiko brand). It doesn't have a distinct Gluten Free flavor (like so many other GF flours) and it makes the waffles light, airy, and nice and crispy. In fact, it tastes better than waffles made with traditional flour.
Pretzel Waffles
3/4 Cup Sweet Rice Flour
1/2 Cup GF Pretzels - crushed
1 T Baking Powder
1 T Agave Nectar
Pinch Kosher Salt
1/2 tsp Xanthan Gum
3 Eggs, separated
1 Cup Almond Milk (or milk substitute)
1/4 Cup Canola Oil
1 T Vanilla
1. Pre-heat a waffle maker and spray with non-stick spray.
2. Combine Sweet Rice Flour, 1/4 Cup GF Pretzels, Baking Powder, Salt and Xanthan Gum. Whisk together.
2. Separate eggs and add yolks, Agave Nectar to flour mixture. Stir together.
3. Add Almond Milk, Canola Oil, and Vanilla to flour mixture and whisk together.
4. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into flour mixture, just until combined.
5. Measure the waffle batter and cook waffles according to your waffle maker's instructions. Before placing the lid on the waffles, sprinkle some of the remaining pretzel mixture on top of the batter. Close lid and cook.
Serve with maple syrup, dairy free whipping cream, or a dairy free caramel sauce, if desired. I topped the waffles off with a few extra pretzels for Doodle and she really enjoyed that.
You can also use this recipe to make regular waffles - just eliminate the pretzels and use 1 Cup Sweet Rice Flour. These waffles will come out just as crispy and your non-gluten free friends will never guess that these waffles are made with GF flour.
Wednesday, December 30, 2009
Doodle's Autism Journey
As 2009 comes to a close, it's a good time to stop and reflect on the incredible progress Doodle has made this year. She's come such a long way in a short amount of time! I was thinking this evening about the journey we have made since discovering Doodle had autism and thought I'd take the time to post a few thoughts about our journey in the coming weeks.
A typical day back then consisted of the following:
Wake Doodle up at 7:00 and try to get her ready for daycare. Most days this usually involved one of us crying before ever arriving at daycare (sometimes both of us). Picking her up from daycare resulted in a knock-down, drag-out Meltdown that could easily last 2-3 hours. I'm not talking the kind of tantrum an ordinary kid throws to get their way, either. I'm talking about high pitched screaming and crying for hours on end and nothing will console Doodle. I'm talking about Doodle getting so mad she would go somewhere in the house and pee all over the floor (ew!). I'm talking kicking and screaming so intense that you will walk away bruised and beaten if you get anywhere near her. I once naively thought that a friend of mine's daughter was too spoiled because she would throw tantrums in public. Boy, was I wrong! Payback's a bitch!
When Doodle wasn't throwing a tantrum, she would often wander through the house repeating random phrases. Holding a conversation with her was often like listening to random soundbites on the radio - nothing really connecting any two thoughts together. Phrases like "I'm going to Valleyfair." would follow "Emily has an orange ball." over and over again.
I often had the feeling that Doodle didn't understand what I was saying to her. I would constantly have to say "Doodle stop. Look at me. Where's my eyes?" to get her to listen long enough to hear what I was saying. When she looked at me, she would immediately avert her eyes, point at me, and say "Dun, Dunh."
At pre-school, Doodle had a difficult time talking with other kids. She had no idea how to initiate a conversation with another child, let alone play with them. She had one close friend from daycare that she could interact with, but other than that, she had a hard time initiating play. She preferred to speak with adults and they commented that her conversations were always off topic. People often commented that she was lost in her own world.
Finally, Doodle lacked focus. She could not ever sit through an entire meal at dinner. She could not focus long enough to write many of her letters at school. She couldn't focus long enough to use a scissors to cut a straight line across a piece of paper.
Yet she had an extremely vivid imagination - something that always amazed me. You could tell in her world things fit together differently - yet they were amazingly beautiful to her. She saw things differently than most of us - saw the little details that we so often miss. I always pictured it as if she had a bubble around her playing fantastic movies all day long that she was enraptured by. Occasionally, those of us on the outside would get a brief glimpse into her world to enjoy the magic.
That's how I will always want to remember Doodle's autism. A gift sent to us to treasure and cherish - teach us about our ability to restore, recover, and create our own magic. I will always be thankful for that.
A typical day back then consisted of the following:
Wake Doodle up at 7:00 and try to get her ready for daycare. Most days this usually involved one of us crying before ever arriving at daycare (sometimes both of us). Picking her up from daycare resulted in a knock-down, drag-out Meltdown that could easily last 2-3 hours. I'm not talking the kind of tantrum an ordinary kid throws to get their way, either. I'm talking about high pitched screaming and crying for hours on end and nothing will console Doodle. I'm talking about Doodle getting so mad she would go somewhere in the house and pee all over the floor (ew!). I'm talking kicking and screaming so intense that you will walk away bruised and beaten if you get anywhere near her. I once naively thought that a friend of mine's daughter was too spoiled because she would throw tantrums in public. Boy, was I wrong! Payback's a bitch!
When Doodle wasn't throwing a tantrum, she would often wander through the house repeating random phrases. Holding a conversation with her was often like listening to random soundbites on the radio - nothing really connecting any two thoughts together. Phrases like "I'm going to Valleyfair." would follow "Emily has an orange ball." over and over again.
I often had the feeling that Doodle didn't understand what I was saying to her. I would constantly have to say "Doodle stop. Look at me. Where's my eyes?" to get her to listen long enough to hear what I was saying. When she looked at me, she would immediately avert her eyes, point at me, and say "Dun, Dunh."
At pre-school, Doodle had a difficult time talking with other kids. She had no idea how to initiate a conversation with another child, let alone play with them. She had one close friend from daycare that she could interact with, but other than that, she had a hard time initiating play. She preferred to speak with adults and they commented that her conversations were always off topic. People often commented that she was lost in her own world.
Finally, Doodle lacked focus. She could not ever sit through an entire meal at dinner. She could not focus long enough to write many of her letters at school. She couldn't focus long enough to use a scissors to cut a straight line across a piece of paper.
Yet she had an extremely vivid imagination - something that always amazed me. You could tell in her world things fit together differently - yet they were amazingly beautiful to her. She saw things differently than most of us - saw the little details that we so often miss. I always pictured it as if she had a bubble around her playing fantastic movies all day long that she was enraptured by. Occasionally, those of us on the outside would get a brief glimpse into her world to enjoy the magic.
That's how I will always want to remember Doodle's autism. A gift sent to us to treasure and cherish - teach us about our ability to restore, recover, and create our own magic. I will always be thankful for that.
Thursday, December 17, 2009
Dairy Free Truffles
I had the ambition this year to try to make home-made, dairy free truffles. Back in the day, before kids, I made this treat every holiday season. Seems like the past few years time has slipped by and my truffle making days were over. I was determined to make a dairy free version this year. Unfortunately, every treat I have tried to make this year has ended in disaster! Bad baking soda, not enough chocolate in the ganache. Instead of truffles, it looks like I was successful in making chocolate blobs. Maybe these will become a new holiday tradition!
Try for yourself, see if you have more success than me.
Dairy Free Chocolate Truffles (aka Blobs)
Ganache
1/2 cup Coffee Rich Non-Dairy Creamer
2 Tbsp Corn Syrup
1 1/2 packages Enjoy Life Chocolate Chips
1. In a sauce pan, bring the non-dairy creamer and corn syrup to a slow boil over medium heat.
2. Place chocolate chips in large bowl. Pour Cream mixture over chocolate chips and allow to sit for 5 minutes.
3. Stir together until chocolate mixture is smooth. Add additional chocolate chips if mixture does not thicken up.
4. Place in refrigerator for 3-5 hours (or longer).
5. Using a melon baller or pastry bag with a 1/2 inch tip, form loose balls and place on parchment or wax paper.
6. Here was my critical mistake - refrigerate again for 2-3 hours until firm - a step I forgot to do!
7. Dust your hands with cornstarch and roll balls until a nice ball forms. Refrigerate again for 2-3 hours.
8. Remove from refrigerator and bring to room temperature. This step is critical if you are dipping in tempered chocolate - as cold chocolate will cause the tempered chocolate to seize and you will have a bigger mess on your hands than just a bunch of blobs!
To Temper chocolate:
1 - 2 packages Enjoy Life Chocolate Chips
9. Place chocolate chips in microwave safe bowl. Microwave on 50% power for 1 minute. Stir chocolate. Repeat, reducing the time with each round. Stir until all chocolate is incorporated.
10. Check the temperature - tempered chocolate needs to be no hotter than 90 degrees. Add additional chocolate chips and incorporate in mixture until temperature comes down to 90 degrees. You now have tempered chocolate.
Dipping the truffles
11. The easiest way to dip the truffles in the chocolate is with a candy dipper - I don't own one, so I use this method: wear latex gloves and brush a small amount of tempered chocolate on your hands. Roll the ganache ball over the tempered chocolate until covered.
12. Place on a clean sheet of parchment paper and refrigerate for up to 3 weeks or freeze for up to 2 months.
Here's to hoping you have better success than myself! Hope your holiday season is filled with wonderful treats and the joy of time spent with close friends and family! Merry Christmas!
Try for yourself, see if you have more success than me.
Dairy Free Chocolate Truffles (aka Blobs)
Ganache
1/2 cup Coffee Rich Non-Dairy Creamer
2 Tbsp Corn Syrup
1 1/2 packages Enjoy Life Chocolate Chips
1. In a sauce pan, bring the non-dairy creamer and corn syrup to a slow boil over medium heat.
2. Place chocolate chips in large bowl. Pour Cream mixture over chocolate chips and allow to sit for 5 minutes.
3. Stir together until chocolate mixture is smooth. Add additional chocolate chips if mixture does not thicken up.
4. Place in refrigerator for 3-5 hours (or longer).
5. Using a melon baller or pastry bag with a 1/2 inch tip, form loose balls and place on parchment or wax paper.
6. Here was my critical mistake - refrigerate again for 2-3 hours until firm - a step I forgot to do!
7. Dust your hands with cornstarch and roll balls until a nice ball forms. Refrigerate again for 2-3 hours.
8. Remove from refrigerator and bring to room temperature. This step is critical if you are dipping in tempered chocolate - as cold chocolate will cause the tempered chocolate to seize and you will have a bigger mess on your hands than just a bunch of blobs!
To Temper chocolate:
1 - 2 packages Enjoy Life Chocolate Chips
9. Place chocolate chips in microwave safe bowl. Microwave on 50% power for 1 minute. Stir chocolate. Repeat, reducing the time with each round. Stir until all chocolate is incorporated.
10. Check the temperature - tempered chocolate needs to be no hotter than 90 degrees. Add additional chocolate chips and incorporate in mixture until temperature comes down to 90 degrees. You now have tempered chocolate.
Dipping the truffles
11. The easiest way to dip the truffles in the chocolate is with a candy dipper - I don't own one, so I use this method: wear latex gloves and brush a small amount of tempered chocolate on your hands. Roll the ganache ball over the tempered chocolate until covered.
12. Place on a clean sheet of parchment paper and refrigerate for up to 3 weeks or freeze for up to 2 months.
Here's to hoping you have better success than myself! Hope your holiday season is filled with wonderful treats and the joy of time spent with close friends and family! Merry Christmas!
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