Gluten Free Chicken Pot Pie

Little Miss got a hankering for chicken pot pie the other day. I envisioned us making the  pie together, but wouldn’t you know, she had to leave for an afternoon event, and I ended up doing 88% of the work myself. Same old story, amirite moms?

So by the time we sat down to eat the pie, I was all, “I’m never making this again!” It was a lot of trouble.

But then it was so delicious, I may have to revise my stance. Maaaaaybe I’ll make it again, but only if someone else does 50% or more of the work.

The best part was our nine-year-old lapped it up without a word. He’s very suspicious of new recipes and also usually complains about vegetables all mixed up together (Onions?! How could you?!).

The crust did fall apart—you can see it’s laid on top in wedges—but who cares? It really was fantastic, and you would never guess in a million years that it’s gluten free.

A few notes on the recipe. I didn’t have any tomato paste and wasn’t sure I wanted it in the pie anyway, so we skipped that and didn’t miss it. Also didn’t have peas (skipped) or heavy cream (substituted milk) or sherry (substituted white wine). No problemo!

The recipe as in the book How Can It Be Gluten Free? doesn’t seem to exist online, but if you follow their recipe for a single GF pie crust here and the filling part of the recipe for chicken pot pie here, you’ve basically got it. Just use the America’s Test Kitchen gluten-free flour mix instead of all-purpose flour in the filling and you’re good to go. If you’re not gluten-free, you can just use the original ATK recipe, obvs.

Happy New Year! Hope your holidays were great. I’m glad to be gearing up for our regular routine and looking forward to doing a little culling of books, clothes, toys, etc.

 

 

Pickled Jalapenos

Attention, spice lovers! It has come to my attention (via a New Orleans bookwoman friend) that there is a better, cheaper way to supply yourself with unlimited pickled jalapenos.

Simply buy fresh jalapenos, slice, and jar in white vinegar. Store in fridge. Tada! That’s it. Hubs was afraid that leaving the seeds in was going to result in scorched tongues, but turns out the vinegar must dampen the burn factor, because they’re really not that hot—I would put them in the same category as your average “medium” salsa.

The best part about making these is that they retain an excellent crunch factor.

Here they are on my lunch from yesterday, also featuring roasted chickpeas using Penzey’s taco seasoning mix. Yum!

In other news, I’ve discovered some new-to-me podcasts lately: Mystery Show and Grownups Read Things They Wrote as Kids, both wicked excellent. Also re-read Edward Eager’s classic Half Magic –so fun! And currently re-reading Pat Hutchins’ The Mona Lisa Mystery. It’s out of print but I found a library discard available online.

Hope you’re having a great summer. As usual, mine is a little busier than I’d anticipated, but it’s going well. Hope to see you here again before long.

Homemade Corn Tortillas

I’d been planning to make these for forever, and an emergency shortage of packaged tortillas (egads!) pushed me to action.

This tortilla press was a wedding gift, lo these many years ago, but I’d only ever used it to make white flour tortillas.

Turns out making corn tortillas is even easier and mega fun. Like magic! I used the recipe from America’s Test Kitchen, found here.  I didn’t involve the kids this time, but it would be a perfect kid cooking project, with all the satisfaction of a Play-Doh factory.

Very close to meeting my writing goals for the season (which ends when the kids get out of school). Crossing fingers!

For more posts on food and cooking, click here.

New-to-me podcast: Extra Hot Great. If you like roundtable discussions of pop culture, a la Pop Culture Happy Hour, you might enjoy this one, which is all about television. Somehow I can’t get enough of smart tv analysis.

Have a great weekend!

Making Ricotta Gnocchi

Something about this winter (is it over? can I put it in past tense now?) made me eager to try all sorts of things from scratch. I think it was all the snow/ ice days and delayed entry school days.

Once I found a recipe for gluten-free gnocchi, I couldn’t stop thinking about it. Turns out making gnocchi isn’t that hard, and assuming you have a high enough threshold for mess and imperfection (lucky me! I have both!), it’s a great project to do with the kids.

It’s a little like making snakes with play dough, with just a slightly higher level of skill needed. Making gnocchi is way easier than rolling your own pasta (which is fun but exhausting), so I think we’ll have to do it again soon.

I’d intended to use the quinoa-ricotta gnocchi recipe from Aran Goyoaga‘s Small Plates and Sweet Treats, but there seemed to be an error in the recipe, so I found this recipe through a Google search. If you don’t have to worry about gluten, the link recipe can be g-free or not, and I’m sure there are lots of other ricotta gnocchi recipes out there waiting for you.

A few notes on this particular recipe. One, I decided to double it, which worked fine. I froze some of the raw gnocchi to cook and eat later. Two, the raw dough tasted…um, not good would be putting it mildly. We were all worried the end result would be inedible. Strangely enough, though, when it was cooked, the gnocchi was delicious. We enjoyed it with our standard favorite tomato pasta sauce (we double a Williams-Sonoma recipe similar to this one and freeze half, so we had it on hand).

This whole process was a big hit with the kids. They found it a little tricky to roll out the snakes, as it takes a very light touch, but with a little help, they were more than happy to be my little gnocchi factory for the afternoon.

Btw, we also recently made gluten-free hand-rolled pasta. It was a frustrating process, with lots of setbacks, but I will say the recipe (from this book) was downright fantastic, better than our last attempt, and I doubt you’d know it was gluten-free if I didn’t tell you. At one point I thought, this is so hard I’ll never make it again. But then, I tasted it. If you’re going to go to the trouble, try this recipe. I ate it with Mark Bittman’s recipe for parsley pesto, which was delicious.

Just finished Dear Committee Members by Julie Schumacher. Very funny, especially for writer types.

Gluten-Free Baking Round Up

If you’re not gluten-free, you may want to skip this one, but I’ve been baking a lot of different GF breads lately and thought it would be worth sharing the results.

First off, let me say, I was a real skeptic when it came to making gluten free yeast breads in particular. Even the best GF breads on the grocery shelf are so mediocre that I’d pretty much given up bread entirely. There IS a local bakery that does GF loaves once a week, and they’re excellent, but I was doubtful I could bake anything at home that would come close.

I’m happy to say I stand corrected! It’s totally worth making GF bread at home because it’s more than ten times better than the stuff you can buy off the shelf. Another nice thing is that since there’s no gluten (sorry I can’t give you the chemistry lesson on this) you don’t have to knead the bread, which means a little less mess and work.

It’s true that GF breads have loooong ingredient lists. That kept me away for a long time. Once I’ve figured out our favorite recipes, I plan to make up some dry ingredient mixes so  getting started isn’t so tedious.

Here are the GF breads I’ve been trying at home:

American Test Kitchen’s GF Sandwich Bread, from The How Can It Be Gluten-Free Cookbook (this is also the one pictured at the top of the post)

This recipe was the reason I bought the book. When the ATK folks talked about it on…was it The Splendid Table? I was impressed with how much research they’d done and the many variations they’d tried. Still, when I saw the picture in the book, the texture looked impossibly light and good-looking. Could it really work that well? I’m happy to say that yes, this bread is absolutely excellent, and I doubt if I served it to you you’d have any idea it’s gluten-free. My seven-year-old says it tastes like “Earth Fare” bread, by which he means, it tastes like regular gluten bread that comes from the local grocer’s fresh bakery. Definitely worth making. Recipe here. The book is centered around a DIY GF flour blend that you use in most recipes.

Pamela’s Ultimate Baking and Pancake Mix Bread Machine Bread (sorry, not pictured)

A neighbor friend told me about this mix (available locally at Earth Fare) and how it can actually be used in the bread machine. I’d never heard of making GF bread in the bread machine and in fact was on the verge of giving ours away when she told me this. The mix isn’t cheap, but then, it’s still cheaper than pre-packaged bread, and you can use it for muffins, pancakes, and the like, too.

I thought it turned out very well. It didn’t rise much at all, but my neighbor tells me this is normal. The texture was a little bit denser than the ATK version, but it was still quite good, and the flavor was good, too. Definitely worth using if you want to use your bread machine.

GF Crusty Boule from Healthy Bread in 5 Minutes a Day

This bread is my favorite. It’s nice and crusty, the closest thing to a European rustic-style loaf, and I’m like, “Where have you been all my life?” Really wonderful flavor and texture. It’s so good that I sometimes take a bite and wonder how it’s even possible without gluten. It looks and feels like a white loaf but does have whole grains in it. I can’t wait to try their new cookbook, which is all gluten-free.

An added plus is that you make the recipe in a quadruple batch, so you have a nice output for your effort. My little guy likes to form the loose loaves on parchment paper. Here’s the recipe for you.

GF Chocolate Banana Bread

This one, a quick bread, not a yeast bread, is from Small Plates and Sweet Treats, which I discovered randomly on a trip to the library. The author also blogs at Cannelle et Vanille. She’s originally from the Basque region of Spain but has lived in the US for some time and was once a pastry chef. I ended up buying the book because it was so inspiring, not to mention gorgeous. The recipes are not on the simple side—they take a bit of planning—but her ideas are so fresh to me, many inspired by the foods of her childhood. And her attitude toward gluten-free cooking is downright joyful—-kind of like, “Yay! I get to try new things!” instead of “What a bummer, let’s see if I can try to recreate everything I used to eat.”

Anyway I really liked this banana bread. It has a nice touch of earthiness from whole grain and nut flours, and my little guy just loves it. Sorry—doesn’t look like the author has posted the recipe online, but here is a similar recipe of hers that’s for banana chocolate cupcakes. One note—I halved the sugar, and it was plenty sweet. I did try another bread in the book (seeded bread) which, sadly, didn’t rise, but I’m thinking that was a problem with my yeast.

Besides cookbooks, lately I’ve been reading Overdressed: The Shockingly High Cost of Cheap Fashion, also a couple of new-to-me blogs: Refashionista (hilarious adventures in making over horrific thrift store finds) and Toxic Beauty Rehab (natural beauty products).

Almond Meal and Banana Muffins

I was looking for a muffin recipe with a little more stick-to-your-ribsyness, a little less white flour and found this one on Pinterest, thanks to Amanda of Running with Spoons. The muffins are made with a little oatmeal (I used GF), almond meal, almond butter, and bananas.

One slight issue: the recipe is for 9 muffins, and I really wanted 12. So I added a little more this and that to extend the batter. An extra banana, an extra egg, a couple spoonfuls of plain yogurt, a little extra almond butter and almond meal. I also added 1/2 tsp baking powder in the hopes that I could get a little higher rise. Plus a little splash of water when my blender was having trouble mixing everything up. I didn’t have the ground flax seed on hand, but I’m sure that would be a nice addition.

3 out of 4 of us really liked these muffins. They are kind of a cross between banana bread and snicker doodles, with a very tender, moist texture. Taster number 4 found them a little too “banana-y” but then, they ARE banana muffins and I DID add an extra banana. I wonder about using applesauce instead for some of the banana. Hmmmm…

These were very easy, and I felt happy about getting some protein and fiber in while still serving something yummy.

The muffins did rise nicely when they were in the oven, but once they started to cool, the tops deflated. They’re not dense or heavy in any way, though, so in the end their relative flatness didn’t bother me.

These are a definite repeat, though I may continue tinkering with the ingredients. For more of my cooking and eating adventures (including lots of gluten free stuff), click here.

Berry Muffins with Millet (Gluten-Free)

I’m dipping my toe a little more into gluten-free baking because my seven-year-old is really missing baked goods. I found this recipe in The How Can It Be Gluten-Free Cookbook from America’s Test Kitchen. Sorry, I haven’t found an online link to this recipe, so you’ll have to take a look at the book—-maybe try it from the library first.

We all enjoyed the muffins, gluties and nons, though I do have a few notes.

At the last minute, I ran out of my GF flour blend (thought I had plenty) and needed something to fill out the last 1/4 to 1/3 cup. I grabbed my Trader Joe’s gluten free oats, leveled off the last measuring cup with them, and forged ahead. I also substituted coconut oil for the butter (all three times I’ve made them) and that worked fine.

The amount of millet is not that much, but it gives a nice little crunch.

The first batch was too sweet by more than half for me. I don’t like sweets all that much, so this is a personal taste thing, but I will tell you that when I cut the sugar from 3/4 cup to a scant 1/3 cup, my children didn’t even notice. I was much happier with that level of sweetness.

The first batch was with cherries and almond extract, following the recipe, but the kids didn’t care for the almond flavor. If I was just making them for myself, I’d probably cut the almond extract a teensy bit since even I have to admit it was a little strong. In the 2nd and 3rd batches, I used blueberries and a little vanilla instead.

I kept making the second and third batches with the little bit of oatmeal and continued to get good results. These are great first thing out of the oven. They’re also good the next day though will be a little drier. I wouldn’t let them stick around longer than that (not that you’ll be able to) as I think they will just continue to get pretty stale.

One thing I did to make the later batches easier was to pre-assemble the dry ingredients. Since GF recipes often have a lot of ingredients, I think I’ll start doing this on a regular basis to make the whole baking thing a little less daunting.

There have been some criticisms about this book being too “white bread” and dairy heavy. It’s true, and I do wish there was more of an emphasis on whole grains. However, sometimes we DO want some white-bread-type recipes, and I totally appreciate the extensive research ATK has done. The texture we’ve gotten with their recipes is really impressive.

I heard that the authors of Artisan Bread in Five Minutes a Day have recently come out with a gluten-free book, and I can’t wait to try it. Back before we had figured out our gluten problems, I’d made the “five minutes a day” bread several times with fantastic results. It’s crusty like a good German bread. Anyway, I’m betting their new book has some yummy recipes, hopefully some with whole grains.

Click here for more cooking and food posts. Happy weekend, everyone!

Flourless Oatmeal and Dried Cherry Bars

So these came from Budget Bytes. They are the “Apricot-Walnut Bars,” but I used pecans and dried cherries since that was what I had on hand. They’re super easy, there’s very little added sugar, and I was able to use gluten-free oats—-triple win! My seven-year-old (who has gluten troubles) loves them, which is no small compliment. Recipe here.

You use mashed banana for sweetness and stick-together-ness, which means the bars taste a little like banana bread–yum! We eat them for snacks and sometimes for breakfast.

American friends, how was Thanksgiving? We enjoyed time with extended family down at the beach. Beforehand, the hubs and I got to spend a few days in Mexico (thanks, mom and dad for kid-watching!). The trip was great, but we got stuck an extra day, which was not the most fun. Fortunately we had lots of folks covering for us back home with the kiddos—-I’m eternally grateful.

Christmas is now descending upon me, and I feel only half-ready and half-remembering what it was I meant to do to prepare. I’m going to try to post some round-ups of favorite gifts to give. recipes, and simple crafts, so stay tuned. As usual, I’m spending most of my kids-in-school time working on my novel. Is it getting anywhere? I sincerely hope so!

For more posts on cooking and eating, click here.

Homemade Taquitos

These come from Budget Bytes. Recipe here. It’s just a twist on the taco, but we love all things taco-related, and it’s nice to change it up now and then. My kids actually cheer when they hear these are for dinner, and anytime that happens, I’m pretty pumped.

The first time I made these, I found the rolling process to be frustrating. By the second and third times, though, it’s no big deal. We’ve been addicted to Trader Joe’s frozen taquitos for awhile now, but although these take a bit more time (obviously) it’s nice to be able to control exactly what’s in the taquitos and how much salt, etc. is involved.

I deviated from the original recipe in a couple of ways. First, I used ground turkey (rather than beef) with the black beans. Secondly, I just used the Penzey’s taco spice mix, which is a favorite, very handy and nicer than most grocery store mixes (i.e. less junk in it).

I like to dip the ends in salsa. My daughter likes to do the same with sour cream, and Beth Moncel (blogger and author of Budget Bytes) recommends her “Creamy Cilantro-Lime Dressing,” which sounds delicious (it’s in the book but I haven’t found an online link).

The first time I made the taquitos, I made part of the batch with extras like onions and peppers for the grownups. They were really good, but I don’t always have time for the chopping. I’m thinking of experimenting with some other fillings. Spicy chickpeas and sweet potatoes, maybe?

These are great leftover. Not quite as crunchy, but still excellent if you heat them up in the oven or toaster oven. I would not recommend microwaving them, though.

I continue to be addicted to Budget Bytes‘ chipotle black beans. So yummy and satisfying, also simple and quick. For more posts about food, go here.

Listened to a most excellent podcast from Fresh Air the other day about the creation of Wonder Woman. Completely fascinating and also, hilarious. Highly recommend.

What’s On the Nightstand: Fall 2014 Edition

What have you been reading? I’ve always got several books going at once, and let’s be honest, they don’t stay on the nightstand, so every night I’m frantically looking for the three I want at the moment.

First up, we have The Lonely Polygamist by Brady Udall. I haven’t gotten very far yet, but so far, it’s very funny, and I’m impressed by the intricate world Udall has created and all the many characters and their complexity.

Next, Plot and Structure by James Scott Bell. I can’t remember if this was a random book I picked out or if it was recommended by a friend, but it’s a goodie I turn to again and again. It has some excellent writing exercises, which I need, because lately I’m feeling a bit depleted creatively.

On to Budget Bytes by Beth Moncel, which you may remember me mentioning before. It’s a good, solid, weeknight cookbook with lots of fresh ideas. Simple but never boring. Currently loving the chipotle black beans, which are quick enough to make myself for lunch. The author also has an excellent blog.

Next: Can’t We Talk About Something More Pleasant? which I borrowed from my friend Susan.

This may be my favorite book of the year. By Roz Chast, of New Yorker cartoon fame, it’s the story of the slow descent of her elderly parents. It’s told in handwritten journal-like entries plus cartoons, drawings, and photographs. The story is laugh-out-loud hysterical (yes, I know, sounds strange, but it works) but also sad, poignant, and above all, deeply human. It makes me want to write a cartoon journal book. Think I may have to read it again.

Under that, The How Can It Be Gluten-Free Cookbook from America’s Test Kitchen. I’m just getting into this book, but I really like the way it’s set up and the extensive research that goes into each recipe. The folks behind it test everything to death and make sure it works.

It includes a DIY gluten-free flour mix (my other go-to GF cookbook does this as well). The hubs made me a gorgeous and delicious apple pie using said flour mix and cookbook. See?

Next: Unconventional and Unexpected: American Quilts Below the Radar 1950-2000 by Roderick Kiracofe

This book kept popping up on quilting and crafting blogs, and I just had to have it (thanks, mom and dad!). It is so completely gorgeous I can’t even tell you. The collection features my favorite kinds of quilts—-improvised, imperfect, and made with the materials at hand.

And finally, we have Williams-Sonoma’s Cooking Together. Sometimes kids’ cookbooks seem to be more about making cute things out of candy and junk food than about real food. This one has a really nice range of recipes and lovely photographs to help kids envision what they might like to cook. My kids like to sit and plan—-but, confession, we haven’t actually made anything out of the book yet. I’m expecting good things, though, because our other Williams-Sonoma books are solid.

Btw, for kids interested in cooking, Chop Chop is another excellent resource for kid-friendly yet healthy, not-intimidating recipes.

Also, just finished Gone,Girl——totally worth a read if you haven’t yet. Can’t waaaaait to see the movie!