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Rabu, 23 April 2014
Gluten Free Multi Grain Sandwich Bread
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A combination of gluten-free grains makes this my favorite new gluten-free bread recipe. Hands down. |
As promised I've been experimenting again with my favorite gluten-free bread recipe. This latest incarnation is my husband's new favorite. Why? It features cornmeal. I learned a long time ago that cornmeal (and polenta) warmed the cockles of his heart. So I bake with it every chance I get. This bread was tender and soft enough for sandwiches. Delicious flavor. The cornmeal
gives it a mild and almost grainy texture without overpowering it. It's not heavy. And it toasts up like a crunchy golden dream.
gives it a mild and almost grainy texture without overpowering it. It's not heavy. And it toasts up like a crunchy golden dream.This part- the crunchy toast part- is why I perseverate in gluten-free baking. Because no matter how old I get (and I hate to tell you, I've got a milestone number waiting for me in June that is scaring the juniper pollen infested daylights outa me!) I crave the simplest of foods.
Like toast.
It's my go-to all time favorite form of culinary bliss. I kid you not. My tastes are childhood simple. That fancy-schmancy stuff folks swoon over captures my attention for maybe a minute. Haute food is pretty and all, but. I've read Kitchen Confidential. I know what they're up to in there, behind those greasy swinging doors. I know not to order fish on a Monday. And I know that even at the famous Rainbow Room food gets dropped on the floor. And re-plated.
Not to mention, they puts gobs of butter and salt and sugar in everything. Everything. Like, crazy. And they par-cook and make stuff ahead of time- hours ahead of time- so that when you show up hungry on an early- not too busy- Sunday evening, with a simple request such as, May I have (fill-in-the-blank) prepared without butter or dairy? the waiter grimaces and spins off toward the kitchen with a wiggle of disapproval only to return and tell you, The Chef will make you a special plate. And you exhale with relief.
You think, Margarita time.
You think, Margarita time.
When the dinners arrive, your husband is greeted with a heaping platter of grilled shrimp and garlic on greens and savory dirty rice and your son is presented with the mouthwatering carnitas and warm tortillas and calabasitas. And you. You are given a gleaming white dinner plate with enough dry broccoli and cauliflower tops to choke a horse. A big steaming horse. Except that a horse wouldn't be interested enough to risk the whole choking thing.
Horses are pretty smart.
Horses are pretty smart.
I think I audibly gasped in horror (you don't want to know, Darling what that much Brassicaceae would do to a girl like me). The server kept his eyes down and skulked away. The waiter ignored us the rest of the night. I suspect he knew enough to know that charging $23.95 for a plate of broccoli and cauliflower tops was a tad passive aggressive on the Chef's part. Maybe he thought I was a rich and trendy [insert fad diet of the week] kind of girl. It was Santa Monica,
after all. And the saddest part of this story is the punch line. Where this took place. The Border Grill.
after all. And the saddest part of this story is the punch line. Where this took place. The Border Grill.Yeah. Those Two Hot Tamales girls. Who are wonderful cooks. And whose gracious Chef Ishmael served up a lovely, safe dinner for me the last time we were visiting Hell-A. He must have been off that night. Watching No Reservations. Or maybe he moved on to another gig. (Hey, Chef Ishmael- where are you Bubbe? It's not the same without you.)
Good thing I have toast. It often saves my life. In body and in spirit.
Sabtu, 19 April 2014
Gluten Free Chicken Recipe with Balsamic Peppers
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| Balsamic chicken smothered in roasted peppers. |
When it comes to big change I'm brave. I jump in feet first. In my small and particular universe it's easier to pinch your nose and hurl yourself off the edge than it is to stand there and think about it. That kind of anticipation is excruciating. Give me five minutes to think about all the things that can go wrong and I'll start making lists. And never budge an inch.
So I've learned to develop a social reflex- a Hell yeah, let's do it reflex. And in almost every circumstance this reflex has served me well (and if by some slim chance you need a list of when it has worked for me and when it has not, I've got it, filed away in my pictorial little brain).
It's the small day to day changes that can set me spinning.
The blips in routine. The interruptions of flow. The tiny changes that evolve over time into articulate curves on a chart. See this dot? This is where we used to be. See this dot? This is where we are now.
I struggle so intently on orchestrating my string of moments into some semblance of coherent awareness that within each moment I live so completely I fail to see the bigger sprawling truth. The truth that often blindsides me. I wake up to it like a child from a nap, rubbing my eyes and trying to center my bearings. I look at my aging hands and think, Whose hands are these?
I open the door to the blinding bright desert and realize I am not Georgia O'Keeffe, the weathered austere heroine in the books I devoured. I am not madly in love with the emptiness and isolation here. It does not inspire me. It steals from me. Tiny pieces day after day. The desert gnaws at me. It will leave nothing but bleached white bones. And a hip with three titanium screws.
I am trying not to feel as if I've failed somehow. Failed the desert. Or rather, some Georgia O'Keeffe fueled romantic idea of the desert. But the brittle, honest truth is- the desert does not feed me.
Karina's three year course in desert living: F
It's a good thing I can cook.
Read more + get the recipe >>
Selasa, 08 April 2014
Gluten Free Pumpkin Cake with Maple Icing
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Tender and moist pumpkin cake with maple icing. For nut-free, skip the chopped nut topping. |
Today I'm digging into the recipe archives (back to 2005!) to share an old favorite. My pumpkin cake recipe. We're so busy sorting, bagging clothes and boxing up books for donation, getting ready for the big move to Los Angeles (next Thursday!) that yours truly has not had time to bake.
But if I did? I'd whip up this moist and tender beauty of a cake.
Today it snowed. Our first snow of the season. After photographing the backyard oak and apple branches dusted in sugary white like some fairy confection I thought of James Taylor's line in Sweet Baby James. The Berkshires seemed dream-like on account of that frosting. And I decided to bake a cake. With cinnamon.
I tried to whistle my way back to the house, to pierce the soft silence that only snowfall can bring, but I am not gifted in whistling.
A crow swung low overhead and cawed, unimpressed with my feeble tune.
I tried to whistle my way back to the house, to pierce the soft silence that only snowfall can bring, but I am not gifted in whistling.
A crow swung low overhead and cawed, unimpressed with my feeble tune.
Read more + get the recipe >>
Sabtu, 05 April 2014
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Senin, 31 Maret 2014
Gluten Free Carrot Cake Muffins
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Wake up with a warm and lovely carrot muffin.
Happy First Friday of the New Year. Like any first of any season this auspicious occasion makes yours truly want to bake. And with snow on the ground, it has to be muffins- like these tender little bundles of gluten-free joy. So cute and sunny. I love the carroty color. The subtly fragrant texture of coconut flour and quinoa flakes. A hint of cinnamon and ginger. A bite of raisin.
Seriously chai worthy.
And more fiber rich than say, a powdered donut. Or your average gluten-free bagel which is nothing but starch (not that I have anything against starch these days; I am embracing my personal Doris since the news about weight and a longer life). This a treat you can eat without a heavy helping of self-imposed guilt.
Truth is I don't count calories or worry about dieting.
At my age (or any age?) I think worrying can make you gain weight.
Focusing on all the food you can't have. Thinking about how many bites is too much. Cutting back so drastically on caloric intake or carbs that your blood sugar plunges faster than a carnival ride. You don't want to be around me if I'm on a diet- or a low-carb regimen. I am one wildly cranky be-atch. I lose brain cells. I see flashing lights. I tip over. I claw through the refrigerator overwhelmed with the sensation of deprivation.
Until I find the long lost bag of gluten-free pretzels.
Then I'm done.
And done in.
So I don't bother with the details when I need to
Then I go for a walk (if it isn't zero degrees). I try to keep moving. Because the reason I gain a pie roll this time of year has less to do with carbs and fat grams than you think. It's not the morning muffin that gives me my muffin top. It's the hibernation. The paucity of exercise. The bump on the log that I become once the sun sets- at 4:42 PM.
It's hard to burn calories watching reruns of Downton Abbey.
Unless you're on a treadmill.
Which, like cousin Violet, I am most decidedly not.
Read more + get the recipe >>
Senin, 24 Maret 2014
Chocolate Chip Espresso Cookies Vegan Gluten Free
Espresso laced chocolate chip cookies- gluten-free + vegan.
You knew it was only a matter of time before I'd post another cookie recipe. I love baking cookies- it's painfully obvious. (What the bleep else are you going to do in the desert, stuck out in the middle of sand and pinon with no neighbors to speak of- if you don't count the coyotes and stink bugs, that is?)
That's right. You start thinking about gluten-free flours and raw agave nectar and semi-sweet chocolate chips. You conjure cookie dough in your mind's eye- a richly flavored hearty dough made with buckwheat, millet and quinoa flours. You add a generous dusting of cinnamon. Some strong and hot espresso. Bourbon vanilla.
You taste the dough on your fingers.
This is gonna work, you say out loud. So you write it all down on a slip of paper. You slide a baking sheet into the waiting oven. The kitchen starts to smell like the bakery in Stranger Than Fiction. Warm and spicy and sweet all at once. (What, you don't have Smellavision?)
Your husband walks through the pink stained wooden door. He smiles.
Here, you say, breaking apart a tender, melting biscuit and lifting it to his lips.
Have a cookie.
Read more + get the recipe >>
Rabu, 12 Maret 2014
Fruit and Oatbran Cookie Recipe Egg Free Eggless Recipe
Cookies are a tasty treat to eat the most popular one being chocolate chip cookies.
In this cookie recipe dates, apricots and candied peel are used to produce a fabulous tasting fruit cookie.
Once the dates and apricots have cooked in the oven they have a toffee taste and texture, this in combination with the candied peel is a fantastic flavour.
Chef uses a blend of flours in this cookie recipe white spelt flour, oat bran and fine corn meal (fine polenta), this blend of flours gives the cookies a soft almost crumbly texture.
These cookies are really easy to bake and really tasty to eat so dont miss out on this scrumptious cookie recipe.
Ingredients for Fruit and Oat Cookie Recipe
2oz Light Brown Sugar
1oz Oat Bran
6oz White Spelt Flour (or all purpose flour)
4oz Sunflower Margarine
1oz Fine Corn Meal (fine polenta)
2 TbspGolden Syrup
10 Dried Dates
8 Dried Apricots
2 tsp Candied Peel
1 tsp Baking Powder
1+1/2 oz Light Brown Sugar
1 tsp Vanilla Essence
Picture of dates, unsulphured apricots and candied peel.
2oz Light Brown Sugar
1oz Oat Bran
6oz White Spelt Flour (or all purpose flour)
4oz Sunflower Margarine
1oz Fine Corn Meal (fine polenta)
2 TbspGolden Syrup
10 Dried Dates
8 Dried Apricots
2 tsp Candied Peel
1 tsp Baking Powder
1+1/2 oz Light Brown Sugar
1 tsp Vanilla Essence
Picture of dates, unsulphured apricots and candied peel.
How to make Jeenas Kitchen Fruit and Oat Cookies
Place fruit into a small bowl and cover with warm water.
In a large mixing bowl place the oatbran, 2oz light brown sugar, fine corn meal, baking powder and spelt flour.
Mix well.
Mix well.
Add margarine and place into a mixer, mix until you have a bread crumb texture, once you have a bread crumb texture carry one mixing a litle more until it all starts to slightly clump together.
You can do this using your fingers and rubbing the cookie mixture between them.
You can do this using your fingers and rubbing the cookie mixture between them.
Chop the dates and apricots into chunks.
Add the fruit to the cookie mixture and 3-4 tablespoons of the water that the fruit soaked in along with the vanilla the 1+1/2 oz sugar.
Add a tablespoon at a time to the cookies mixture to be sure you get the right consistancy.
Discard the rest of the water.
Add the fruit to the cookie mixture and 3-4 tablespoons of the water that the fruit soaked in along with the vanilla the 1+1/2 oz sugar.
Add a tablespoon at a time to the cookies mixture to be sure you get the right consistancy.
Discard the rest of the water.
You should be left with a thick loose cookie mixture, it may seem slighty wetter than other cookie mixtures.
Place small spoon fulls onto a greased and floured baking tray.
You do not need to use large spoon fulls as the cookies will spread in the oven, give each cookie space to puff up in the oven.
Place into a hot oven at 180C for 15 minutes or until golden.
Once cooked use a spatula to remove the cookies from the hot tray straight away.
Place onto a cooling rack.
Place onto a cooling rack.
Enjoy these very tasty fruit and oatbran cookies.
For more cookie recipes see Jeenas Kitchen Chocolate chip cookie recipe or White chocolate chip and coconut cookies which are EGG FREE!
Senin, 10 Maret 2014
Testing Testing Do Not Adjust Your Free Video Recipe Blog
As you may have noticed, the formatting of the blog has changed. I am experimenting with different layouts, so you may see some strange and scary formatting on this blog for a few days. Since I have been trying to increase the monetization of the site I had to get rid of the giant green banner at the top as it was taking up too much space. The new layout also takes advantage of the wider screens people are using. Thank you for your patience!Senin, 24 Februari 2014
My Best Gluten Free Cookie Recipes
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| Gluten-Free Cookies. Made with love. |
Here are my favorite (bestest) gluten-free cookie and cookie bar recipes on Gluten-Free Goddess®.
Because a good cookie is no small thing.
Especially when you have to live gluten-free.
So bake up some cookies- with love. xox Karina
Because a good cookie is no small thing.
Especially when you have to live gluten-free.
So bake up some cookies- with love. xox Karina
My Best Gluten-Free Cookie Recipes
Anise Biscotti
Banana Cookies
Best Gluten-Free Chocolate Chip Cookie Recipes
Brown Sugar Buckwheat Thumbprint Cookies
Buckwheat Chocolate Chip Cookies
Chocolate Biscotti
Chocolate Chip Cookie Squares
Chocolate Chip Cookies - New Recipe
Chocolate Chip Cookies with Dark Chocolate Chunks
Coffee Biscuits with Chocolate Chips
Crunchy Almond Butter Chocolate Chip Cookies
Espresso Chocolate Chip Cookies
Gingersnap Star Cookies
Mint Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
Oatmeal Raisin Cookies
Peanut Butter Quinoa Cookies
Pumpkin Pecan Cookies
Quinoa Chocolate Chip Cookies
Quinoa Pumpkin Cookies
Raspberry Coconut-Almond Cookie Bars
Rice Crispy Treats (vegan)
Snowy Lemon Cookies
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| Gluten-free biscotti. A cookie for grown-ups. |
Karinas Tips:
Preserve the fresh baked taste and texture of gluten-free cookies by wrapping in twos, or bagging in small bags, then bagging the bags in a larger freezer bag, and freezing; preserve cookie bars by wrapping, bagging and freezing them.
Thaw for best taste.
Briefly- just briefly- warm gluten-free chocolate chip cookies in the microwave for a melty, fresh baked taste.
Sabtu, 15 Februari 2014
Love Kisses Sexy! Gluten Free Love Foods
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| Roses- iPad painting by Karina |
Valentine's Day is looming. A dicey day for those of us who need to live gluten-free. In spite of our pragmatism and gritty resolve to stay healthy, we crave our romance, too. We celebrate love- in all its multitudinous incarnations, right?. We champion Love (sexy) over Fear (not sexy).
Now more than ever.
Now more than ever.
So don't worry, Darling. I've got your back.
Cooking is not only about nutrition, health and nourishment, it's a sensual experience- if done with gentle attention, generous attitude and love. Is there a cook among us who doesn't understand the seductive power of a meal stirred with lust- I mean- affection? It’s no accident that our Bubbes and grandmothers instructed us with the well-buttered axiom, “The way to a man’s heart is through his stomach.” Olfactory studies reveal that men prefer culinary over floral fragrances. I kid you not.
The two sexiest scents according to men submitting to a blind sniff-off?
Pumpkin pie and vanilla.
Your granny was right. So with the delicate art of seduction in mind, I thought I'd share a short list of goddess approved Love Foods to inspire us all. Because it's all about love, Babycakes.
And if- by fate or choice- you happen to be sans a honey this particular V-day season, consider treating yourself to a gorgeous meal.
True love begins at home, I always say.
And if- by fate or choice- you happen to be sans a honey this particular V-day season, consider treating yourself to a gorgeous meal.
True love begins at home, I always say.
Read more + get the recipe >>
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