Happy Turkey Day - Canadian that is

This weekend was Canadian Thanksgiving.  The day we all come to a dead stop and fill ourselves with as much food as possible.  Every day of this long weekend, I've been able to smell Turkey's roasting.  They smell so damn good, and I'm not even a fan of Turkey.  While every other family was putting a giant Turkey on the family table, my family was putting a, tiny in comparison, roast chicken on ours.  Instead of mashed potatoes, we ate potato dumplings.  Sweet potatoes, carrots, green beans, turnips, all those traditional veggies we replaced with pickled red cabbage and canned peas.   To me, that is a proper Thanksgiving dinner.

Well, to be honest, I never liked the red cabbage.  And I prefer frozen peas to canned peas.  I do love  sweet potatoes, carrots and green beans.  But Turkey?  No, I'm with my family on that one.  And potato dumplings.  That is the most important part of the meal.  So important, that when my Mother informed me that they were having mashed potatoes in stead, I was in shock.  For my supper, I had potato dumplings.  But, this post isn't really about Thanksgiving dinner.  Mine looked ugly, Roast Chicken, while delicious is nothing special to make.  Potato dumplings have ALWAYS come from a box - and amazingly enough, to my profound excitement, a box that didn't contain gluten.  The stuffing I tried making was just gross, and the veggies, were just cauliflower and asparagus.  No, this post is about the left overs.

I made a full dinner...for just me.  Now, I'm a big eater, and did eat almost the whole box of potato dumplings, but even I can't eat EVERYTHING.  So, what is a girl to do with all those leftovers?  After a quick glance in my pantry I decided to make, Saucy Chicken and Pea Rice.  Kind of weird name, fantastic taste :)

Saucy Chicken and Pea Rice

Left over chicken and gravy from one roast chicken

One bowl of frozen peas, defrosted

1 unit of rice cooked in rice cooker *I used arborio rice

Combine all components, and leave on in rice cooker, on warm setting until chicken is warmed through.  Serve, and enjoy.  

Warm weather in a jar

In the last year and a bit, I have discovered the joy of making preserves.  As a result I have more jam than I can even dream of eating.  Christmas presents, here we come!  

Last year when I first started canning my own stuff, everything I made was from inside Certo packages.  Strawberry jam, Strawberry Rhubarb jam, Blueberry Jam, Plum Jam, Salsa - wait, that one came from Bernardin, same idea.  They're all delicious, but since anyone can get the recipes, I wont bore you with them.  However, my Golden Plum Jam, Raspberry-Cherry Jam, Blackcurrant-Blueberry Jam, and Oma's Apple Sauce, those you can only get from me.  And lucky for you, it's not too late for Apple Sauce!

Photo courtesy of FreeFoto.com

Oma's Apple Sauce

This is a rough recipe, as I didn't measure anything, and I had very basic directions to go on.  Between my Mom and Dad's memories of Oma's Apple Sauce I managed to make this.

Peel, slice and core apples.  I used enough to fill my large cooking pot.  Place about 1 inch water in pot with apple slices.  Bring to a boil over medium heat and cook until slices are tender and can be mashed with a fork.  Remove from heat.  Sprinkle in a bit of cinnamon - to taste - and mash with a potato masher.  Enjoy right away, cool and store in Fridge, or preserve in hot, sterilized canning jars (use a boiling canner for 20 minutes).

Blackcurrent-Blueberry Jam

2 cups blackcurrants

2 cups wild blueberries

1 cup splenda

1 cup sugar

1 Tbsp lime juice

1 pouch liquid pectin *I used Certo brand

Crush blackcurrants and blueberries.

In large sauce pan bring a boil along with lime juice.

Add splenda and sugar

Boil rapidly for one minute.

Remove from heat and stir in pectin.

Stir for 5 minutes, removing foam.

Ladle into sterilized, hot canning jars.  Seal, and place in boiling water for 15 minutes.  

This jam has a tart undertone.  If you do not like tart foods, increase the splenda or sugar.  This will most likely affect the texture of the jam, but with a good stirring it should still be quite enjoyable.

Gingered Plum Jam

Approx 35 Golden Plums

2 Tbsp ginger paste

3 Tbsp lemon juice

3/4 cup sugar

1/2 cup splenda

1 package light pectin *I used Certo Light

Pit plums and puree in food processor.

In large sauce pot combine plum puree ginger, and lemon juice.

Combine pectin with 1/4 cup sugar, and add to plum mixture.

Bring mixture to a boil and add remaining sugar and splenda.

Boil hard for one minute.

Remove from heat, stir for five minutes while removing foam.

Ladle into sterilized, hot canning jars.  Seal, and place in boiling water for 15 minutes. 

This makes a more saucy jam, and is fantastic on pancakes.

Raspberry-Cherry Jam

1 3/4 cup pureed raspberries

3 1/2 cups pureed cherries

3 1/4 cup sugar

1 package light pectin *again I used Certo Light

Combine raspberries, cherries and 1/4 cup sugar mixed with pectin in a large sauce pan.

Bring mixture to a boil and add remaining sugar and splenda.

Boil hard for one minute.

Remove from heat, stir for five minutes while removing foam.

Ladle into sterilized, hot canning jars.  Seal, and place in boiling water for 15 minutes. 

Gluten-Free Cornbread

We all have our favorite quite treat.  The one you make, and then eat the entire pan in one day.  It could be chocolate cake, pie, ice cream, bread, cinnamon rolls...the list could go on and on.  Mine, it's corn bread.  I've always adored corn bread, from the very first time I made it.  I think I was 12, and it was the recipe that I found on the back of a bag.  It was so good, I cut it out, and for years I followed that little plastic slip.  Eventually though, I lost it.  It's been so long, I don't even remember what brand I used, heck, for all I know, you can't even get that brand out this way.  

Then, a few months ago, I found a very good one posted by Natalie over at Gluten Free Mommy [here].  I have enjoyed it many time, but every time I made it, and promptly devoured it, I felt a little guilty.  All the refined carbs!  Now, don't get me wrong, I am anything but anti-carb.  I live for carbs.  Give me my pasta, my rice, my potatoes, and I am one happy lady.  But, I don't normally eat a whole bag of pasta, or rice, or potatoes in one go.  So, I needed to make some changes.

Damn, am I glad I did!  My new cornbread recipe has flavor, and texture, and sweetness, and staying power.  It's Divine!  Please give it a try, and if you like something a little less dense, I highly recommend Natalie's.

Lower Carb, Gluten-free Corn Bread

I won't lie, while lower carb, it's not lower fat - but it's mainly healthy fats :)

1/2 cup almond flour

1/2 cup coconut flour

3/4 cup cornmeal

1 1/2 tsp baking powder

pinch salt 

3 Tbsp agave syrup

1 cup almond milk

1/4 cup oil

2 beaten eggs

Set oven to 400 F.  Place 1 Tbsp coconut oil in your pan (I use my cast iron pan - which is either 8 or 10").  Put pan in oven to come to temperature and melt the oil.

In a medium bowl, whisk together almond flour, coconut flour, cornmeal, salt and baking powder.

In small bowl, or large measuring cup, combine agave syrup, almond milk, oil and eggs.

When oven reaches temperature, add liquid mixture to corn mixture.  Whisk until combined.  Take pan out of oven, and scoop batter into pan, smoothing once all is in.  Bake in middle of the oven for 30 minutes.

Chocolaty Triumph!

Finally!!  Just as I had pretty well given up hope, and all attempts at re-creating my beloved Chocolate Saucy Pudding Cake (courtesy of my ex) I have success.  For almost a month I have been making attempts at this cake, I have been slaving away in the kitchen, excitedly taking it out of the oven, photographing it because it looked good, taking a beautiful scoop, taking a bite, and almost screaming, cursing, throwing it across my tiny, little kitchen.  For goodness sake, I managed to go through an ENTIRE container of cocoa powder.  Who the hell, besides me, needs that many goes at a bloody simple recipe.  

No one.

But oh, the sweet taste of triumph.  It's even better than actually eating it.  

While the texture is not quite the same as the original, at least not so far as I can remember, the taste not so sweet, my word, I personally think this one is even better.  The taste is a little more grown-up, and the texture, there is a little more tooth to it.  I can't wait for my potluck.  I think I'll be showing everyone just how well you can eat even when you're gluten-free!

With no further adu, allow me to present my version of the Ex's cake.

GF Chocolate Cake with Hot Sauce

In an 8" square baking dish combine:

2/3 cup GF flour *see note

1/3 cup sweet  rice flour

2 tsp xanthan gum

1 tsp baking powder

1/4 tsp salt

3/4 cup sugar

In a small bowl, combine:

1/4 cocoa powder

1/2 cup melted hard margarine (use butter if desired)

To flour mixture add:

cocoa/butter mixture

2 tsp vanilla

1/2 cup almond milk (use dairy or other alternative milk if desired)

Will make a very thick batter.  Make sure it is spread to all edges and corners for even cooking.

In additional bowl, combine:

1/2 cup sugar

1/4 cup cocoa

Sprinkle sugar and cocoa over batter.  Pour 1 1/2 cups boiling water over the entire mixture.

Bake at 350 F for 70 minutes.

*GF flour used:

I made a slightly different flour mix this time.  It is fairly similar to the one I normally use, so that should also work - cooking times may need to be adjusted.

Flour mix:

3 parts corn flour

2 parts soy flour

3 parts potato starch

1 part sweet rice flour

Chocolate Cake in a Mug

Besides my co-worker, is there a woman out there who does not on occasion crave something with chocolate?  Heck, once in a blue moon, even I want something.  Every now and then I find myself craving a moist chocolate cake.  That being said, I don't want a whole cake, that's just far too much for me.  And while I could make cupcakes and freeze them for my next craving, that's just asking for trouble.  If there is food, I will eat it, and the weight will creep back on.  Something that I, for one, do not want to have happen.

After a nice little Internet search for cake in a mug, and what seemed like 5 million recipes based off of cake mix, I found one on Ali's Home of the Lazy Dog.  Not only did I switch the flour, but I made a few other changes.  My favorite change by far, was the use of lemon olive oil.  Wow, the added flavor and the way it plays on your tongue...I think it's drool worthy.  Also, I like a less sweet chocolate, so using some agave and maple syrup in place of the sugar worked like a charm for me.  

Now, there is only one problem - this is almost as convenient as having chocolate cupcakes in the freezer, and not so sweet.  I'm afraid I'm going to want this a little too often!

Chocolate Cake in a Mug

3 Tbsp GF Flour

1 Tbsp cocoa powder

1/8 tsp baking powder

1 Tbsp agave syrup

1 Tbsp maple syrup (use the real stuff, it's got more depth of flavor)

1 tsp lemon olive oil

1 1/2 Tbsp vanilla hemp milk

1/2 tsp vanilla

Mix all ingredients in a mug.  Microwave for 1 1/2 minutes.  Frost if desired, but tastes delish as is.  Eat.  Repeat as needed.