LIFE POST: Delicious *Slap Yer Mama* Gluten Free Mini Frittatas

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I cook at home a lot these days due to Celiac. This means I often have leftovers that need to be used. I made these mini frittatas with some left over veggies and potatoes from dinner the day before. They were delicious, AND they lasted us a few days, which meant we didn’t have to cook breakfast or eat anything instant. The measurements for this recipe are a close approximation, not exact.

Delicious *Slap Yer Mama* Mini Frittatas
Preheat oven to 350 degrees. Grease a 12 count muffin pan with butter or oil.

INGREDIENTS:

1 cup left sautéed Yukon Gold potatoes (in gluten free oil with adobo seasoning)

1 cup sautéed Brussel’s sprouts (in gluten free oil with adobo, garlic powder, minced garlic, pepper and onions)

1 cup Sautéed mushrooms and cauliflower crumbles (in gluten free oil with adobo, garlic powder)

4 slices of Boar’s Head deli ham, cut in small pieces (Boar’s Head from the deli is gluten free)

8 or 10 Eggs, whisked

1 cup shredded cheddar cheese

Note: You can honestly put anything in these, and they’ll be delicious. I’ve added everything, but the kitchen sink or just some seasoning with cheese, and I’ve been pleased every time. 

DIRECTIONS:

In a large bowl, whisk eggs until blended. Add cheese to eggs and whisk together – set aside. Sauté vegetables in gluten free oil using any gluten free seasoning you choose, mine are listed above. Set aside. Cut the ham into small pieces, and set aside, or fry up some Applegate Farms gluten free sausage or bacon and cut into small pieces. Using a well oiled or buttered muffin pan, place 3 sautéed potato pieces in the bottom of each muffin holder. Place a small spoon full of sautéed veggies in each. Add a few ham, sausage or bacon pieces to each. Fill each muffin holder about 3/4 the rest of the way with the whisked egg and cheese mixture.

Bake at 350 for about 10(ish) minutes or until a knife comes out clean from the center.

~JezzabellGem

 

 

LIFE POST: My gluten free pancake dumpster fire, and the recipe that rose from the ashes.

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I’m newly diagnosed with Celiac Disease, hence the gluten free cooking (it’s not a fad diet, Celiac is an auto immune disease, so stop it with the eye-rolls), but that post is for another day.

My first homemade gluten free pancake attempt was a complete disaster. I know there are mixes out there that people say work well. I’ve been told Bisquick and Pamela’s both make a good ones, but I really wanted to make my own in order to know EXACTLY what’s in my breakfast food. I do, however, have Pamela’s pancake mix in my pantry now, just in case. Even though I’ve been gluten free for nearly 6 months now, minus the three weeks I ate it for diagnostic purposes along with the occasional accident, the only things I’ve baked are gluten free brownies and cookies, both from a mix.

For my first pancake attempt I used a recipe that told me to add any gluten free flour I wanted, so I chose Bob’s Red Mill coconut Flour. Being new at this, coconut flour made sense to me because it’s slightly sweet. What I didn’t know (there’s so much I don’t know) was that coconut flour is also very dense, and not a good sole choice for pancakes unless you like them to have a nice wet cement quality. I learned that choosing “any gluten free flour” isn’t actually an option, because they’re all so different in the way they react. The recipe I was using was wrong not to specify, and I don’t know enough about gluten free flour (yet) to have known better.

After more research, I found a Pinterest recipe that uses Bob’s Red Mill 1 for 1 Gluten Free Baking Flour, which is a type of gluten free “all purpose-ish” flour that’s meant for such things as pancakes. However, the batter ended up entirely too thin. The pancakes were pretty tasteless, and slightly gummy. Gross.

I didn’t let it end there, because by Oden’s beard, sometimes a girl just needs a proper pancake. Challenge accepted.

I spent a long time tweaking that Pinterest recipe bit by bit, trying pancake after pancake. More gluten free flour was necessary. More sugar here, a splash of vanilla there…a little cinnamon…some honey. I was determined to have homemade gluten free pancakes that had decent consistency and tasted like NORMAL pancakes.

After 5 renditions, I had come up with something passable. I was very full, slightly frustrated, and damned tired of fighting pancake batter. I left that batter sitting on the counter while I took a break. After about an hour, I returned and made one more pancake. For what ever reason, the consistency and the taste were both better. After further research, I learned there was a reason that leaving the batter there for a while made it better. It’s because gluten free flours are not only more dense, but they are less absorbent than wheat flours. Gluten free flours need time to sit and absorb the moisture they’ve been mixed with. WHO KNEW!

I was supposed to be spending this day cooking and food prepping for the week, but instead I spent it coming up with a workable base for a gluten free pancake recipe that I actually like, and I’m ok with that. I’m sure I’ll tweak this further, but for now this is what I came up with. Celebrate with me.

Gluten Free “Happy Dance” Pancake Recipe (Makes about 12 regular size pancakes)

Note: It’s best to make this batter the night before, and let it sit in the fridge over night, or you can let it sit on the counter for about 45 minutes.

INGREDIENTS:

3 eggs, well beaten
1¼ cups milk (I used half and half)
5 tablespoons sugar (for less sweet use 3 tablespoons)
3 tablespoons melted butter
¾ teaspoon salt
3 teaspoons baking powder
2 teaspoons cinnamon
1 tablespoon honey
2 teaspoons vanilla
2 cups Bolt’s Red Mill 1 for 1 Gluten Free Baking Flour

DIRECTIONS

Begin heating a skillet over slightly less than medium heat while you make the pancake batter.

In a medium sized mixing bowl, beat eggs together with a whisk. Add milk, sugar, and melted butter and whisk until smooth. Add salt, baking powder, and gluten free flour to wet mixture along with cinnamon, honey, and vanilla. Whisk until smooth.

Important: let pancake mixture sit for at least 45 minutes or even better, in the fridge over night.

Spray skillet with nonstick cooking spray. Pour ¼ cup spoonfuls of batter onto skillet and cook until edges are set and pancakes are bubbly in the middle. Flip and cook 2 minutes more or until middles are cooked through.

Remove from heat and serve warm with desired toppings. I had mine with butter and maple syrup. I put the rest of the pancakes in the freezer for breakfast options this week. We’ll see how they hold up.

Suggestion: you could add mashed banana, mashed blueberries or mashed sweet apples. Someone also suggested using half a cup of coconut flour and cutting down to 1.5 cups of Red Mill. Not too sure about doing that, though.

Featured photo taken by me of my actual pancakes.

~JezzabellGem

 

Life Post-Food For the Soul

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Home is where the heart is, and it starts with a shared meal.

With the amount of turmoil and unexpected folly currently going on in our lives as a family, it’s no secret that I’m spending all of my time getting back to basics…for all of us. That phrase has meant so many different things to me over these last 6 weeks, the most important of which are health, stability, refocussing and being present in my home. One of the best ways for me to to give back to my family is through food. This means harvesting herbs and veggies from our previously neglected backyard garden and cooking for my favorite people. I grew up on a mini farm, and the universal language of food was spoken fluently in my childhood household. We sat at the table for dinner together on most, if not all, nights with food from the garden, meat that was raised by my grandfather on our plates, and all the stories from the day. With work and travel and pouring our adult selves into everything else we’ve been doing, my own small family had lost the connective ritual of sharing a meal together, and thereby sharing our lives in that intimate and necessary way.

My home made Strawberry Jam.

Strawberry fields forever.

Talk of fresh ingredients brings me to my week-long strawberry adventure, which began by picking them at Roger’s Farm located just on the edge of Alachua. That morning farm excursion led to spending quality time with one of my best friends and our kids. Not only that, but 8 pounds of hand-picked strawberries had me getting creative with the recipes for a whole week. I was determined not to waste even one tiny fruit. Not only did I make 7 successful jars of jam, I also made 2.5 jars of strawberry vinaigrette poppy seed dressing, a loaf of strawberry bread, a batch of strawberry popsicles, and some compote for french toast one morning – NONE of which I had ever made before. All of which put a smile on my family’s faces and left me with a sense of real pride. Strawberry jam is a staple in a household, and I made ours.

13152882_10207800378180561_21105347_nTalk fresh to me.

All of this concentration on our new zest for home life has led me to get back to meal planning, which has in turn led me back to paying more attention to what ingredients I’m putting into our meals and where those ingredients are coming from. This has always been a place I’ve gone back to in order to reset, and once again I’m making the concerted effort to stay here. My need to reconnect to home, and my childhood plate of food are both things that have inspired me.

Most of all, dinner with my favorite people is one of my favorite times of the day.

So, is it blueberry season yet?

~JezzabellGem