Light of Day

Went to the Southwest Virginia Gluten-Free Expo today! It was better than last year as there were more vendors (and more food samples!) Anyone in the Southwest Virginia area that’s trying to live gluten-free should check out next year’s expo!

For more information and updates, visit their website at: https://gfreeexpova.wordpress.com/

Here I am, nearly a year later, and after promising myself that I’d post to this blog on a regular basis, even after returning to school.  Shameful.  It hasn’t been for nothing, though.  I’ve been back to school for a year now, and on either the President’s or Dean’s List every quarter.  I’ve clocked 1,110 hours of studying in that year which averages out to 21.3 hours per week.

In the last year, I’ve had outpatient surgery, attended to my father who had open heart surgery, worked between 45-50 hours a week, and a whole host of other things that are a part of life.  It’s been one heck of a ride and I’m not done yet.  I just started taking Microeconomics and so far, so good.  I managed to pass Macroeconomics with an A, but the professor graded on a curve.  I can only hope that this one will, too.

Back to the books before getting ready for work.  Playtime is over.  I believe I’ve used my time wisely.

Crusty Boule (GF Cooking Class)

Makes enough dough for four 1-pound loaves

• 2 cups brown rice flour
• 1-1/2 cups sorghum flour
• 3 cups tapioca flour (also called tapioca starch)
• 2 Tablespoons yeast (can be decreased but you will have to increase the rise time)
• 1 tablespoon kosher salt
• 2 tablespoons xanthan gum
• 2-2/3 cups lukewarm water
• 4 large eggs, whisked
• 1/3 cup neutral-flavored oil or olive oil
• 2 tablespoons honey or sugar

Mixing and storing the dough: Whisk together the flours, yeast, salt and xanthan gum in a 5-qt lidded round storage container. Combine the oil, honey and water, set aside.

Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. (Unlike our wheat dough we do not add all of the liquid at once and stir. lf you do that it will result in lumpy dough. Continue to stir while you pour in another 1/3 of the liquid. The dough will start to come together in thick dough. Add the final 1/3 of liquid and stir until the dough is nice and smooth. Cover with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours. Place into dough in the refrigerator and store for up to 7 days.

On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you want to try not to handle the dough too much. Just like our other dough the trick is to keep as much of the air bubbles intact as possible.

Wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket. The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper. Use wet hands to smooth out the surface of the dough. Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes. lf your kitchen is very warm you may only need about 75 minutes.

Walrus Bread (Gluten-Free Cooking Class)

Sorry, no picture

• 1 cup Garbanzo Bean Flour
• 1-1/2 cups White or Brown Rice Flour
• 1/2 cup cornstarch or potato starch
• 3 tsp Xanthan Gum
• 1 tsp Salt
• 2 Tb Sugar
• 1 Tb Yeast, Active Dry
• 2 Eggs, room temperature
• 2 Tb Vegetable Oil
• 1-3/4 cups Water, room temperature
• 1 tsp. Vinegar, room temperature

In a large bowl mix the first 7 ingredients together (garbanzo bean flour through yeast).
In another bowl blend together the water, eggs, oil and vinegar. Add wet ingredients to the dry mixture; blend well. Spoon
bread dough into the breadmaker bucket.

Set control for basic white bread and start.

Finished loaf should be about 5 inches high.

Yield: 1-1/2 lb. loaf

Recipe submitted by SparkPeople user MOMMYRN2. (Opens in new window)
Number of Servings: 12

Quinoa Wilted Spinach Salad (GF Cooking Class)

• 1 cup quinoa, rinsed
• 2 cups water
• 1 package (6 oz.) fresh baby spinach, torn
• 1/2 cup Cranberries

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon red wine vinegar
• 1 tablespoon maple syrup
• l garlic clove, minced
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 green onion, finely chopped
• 1/2 cup chopped pecans, toasted

In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; Fluff with a fork. ‘Cover’ and let stand for 10 minutes.

In a large bowl, combine the Warm quinoa, spinach and cranberries. For dressing, in a small bowl, Whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper; Stir in onion. Pour over quinoa mixture to coat. Sprinkle with pecans.

Source: Healthy Cooking Magazine (Opens in a new window)
3/4 cup = 171 calories, 9 grams fat, 136 mg sodium

Chicken Artichoke Pasta (GF Cooking Class)

4 servings. Prep/Total time: 30 min.

• 6 oz. uncooked G.F. pasta
• 1 lb. boneless skinless chicken breasts cut into thin strips
• 3 tsp. olive oil, divided
• 1/2 cup fresh broccoli florets
• 1/2 cup sliced fresh mushrooms
• 1/2 cup cherry tomatoes, halves
• 2 garlic cloves, minced
• 1 can (14 oz.) water -packed artichoke hearts, rinsed, drained and halved
• 1/2 tsp. salt
• 1/2 tsp dried oregano
• 2 tsp. potato starch flour
• 1/4 cup reduced-sodium chicken broth
• 1/3 cup white wine or additional reduced-sodium chicken broth
• 1 tablespoon minced fresh parsley
• 1 tablespoon shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 tsp oil over medium heat until no longer pink. Remove and keep warm.

ln the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, tomatoes and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through. Combine the flour with broth and wine until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.

Drain pasta; add to chicken mixture and toss to coat. Sprinkle with cheese.

2 cups= 378 calories, 8 grams fat, 668 mg sodium
Adapted from Healthy Cooking Magazine (Opens in a new window)

Black Bean Brownies (GF Cooking Class)

• 1 cup black beans, rinsed and drained (You won’t taste these!)
• 3/4 cup (1-1/2 sticks) butter
• 3 ounces unsweetened chocolate
• 3 eggs, room temperature
• 1 cup sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 1-1/2 cups chopped walnuts, divided

Place a rack in the center of the oven. Preheat the oven to 350 degrees. Coat an 8-in. square baking pan with cooking spray.

Puree the beans in a food processor until smooth. Measure out 3/4 cup. Reserve the rest of the bean puree to use in a soup, dip, or other dish.
ln a heavy, medium saucepan over low heat, melt the butter and chocolate, stirring occasionally. This can be done in a microwave oven. Set aside until cooled to room temperature.

In a bowl, using a hand mixer on medium speed beat the eggs. Add the sugar and salt. Beat on high speed until the mixture is ivory colored and glossy, about 5 minutes. When the beaters are lifted, drips should linger on the surface for a few seconds before disappearing. Beat in the chocolate mixture until well combined. Beat in the bean puree and vanilla extract. Mix in half the walnuts. Spoon the remaining walnuts over the top, pressing them lightly into the batter.

Bake for about 45-50 minutes, or until a knife inserted near the center comes out clean. Cool completely in the pan. Cover and refrigerate 6 hours or overnight.

The Essential Best Foods Cookbook by Dana Jacobi
16 servings, 249 calories, 19 grams fat, 5 grams protein

Gluten-Free Banana Nut Muffins (GF Cooking Class)

12 servings. Prep: 20 min Bake: 20 min.

• 1-1/2 cups mashed ripe bananas (2 to 3 medium)
• 2/3 cup sugar
• 2 eggs
• 1/4 cup fat-free plain yogurt
• 2 Tablespoons plus 1-1/2 tsp. canola oil
• 1 tsp. g.f. vanilla
• 1/2 cup millet flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1 Tablespoon ground flaxseed
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp xanthan gum
• 1/3 cup chopped walnuts

In a large bowl, beat the first six ingredients until well blended. In a large bowl, combine the flours,  flax, baking powder,  baking soda and xanthan gum; gradually beat into banana mixture until blended. Stir in walnuts.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

1 muffin = 191 calories, 6 grams fat, 32 grams carbohydrate, 2 grams fiber, 4 grams protein. Diabetic Exchanges: 2 starch, 1 fat
Source: Healthy Cooking Magazine (Opens in a new window)

Asian Pork Linguine (GF Cooking Class)

Made with GF noodles

5 servings. Total Prep time: 30 min.

• 6 oz. uncooked G.F. pasta
• 2 tsp. cornstarch
• 1/2 cup water
• 1/4 cup reduced-fat creamy peanut butter
• 1-2 tablespoons G.F.soy sauce *Bragg’s liquid Aminos
• 1 Tablespoon honey
• 1/2 tsp. garlic powder
• 1/8th tsp. ground ginger
• 1 lb. boneless pork loin chops, cubed
• 3 tsp. sesame oil, divided
• 2 medium carrots, sliced
• 1 medium onion, halved and sliced

Cook pasta according to package directions. For sauce, in a small bowl, combine cornstarch and water until smooth. Whisk in the peanut butter, soy sauce, honey, garlic powder and ginger until blended; set aside.

In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 2 tsp. oil or until no longer pink. Remove and keep warm. Stir-fry carrots and onion in remaining oil until crisp-tender. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return pork to the pan. Drain pasta; add to the pan and stir to coat.

1 cup = 376 calories, 13 grams fat, 358 mg sodium
Adapted from Healthy Cooking Magazine (Opens in a new window)

This Thursday (2/25/2010) my husband and I went to a gluten-free cooking class taught by Marie Parker. Simply, it was excellent! We learned many new gluten-free recipes (which we’ll post shortly) and discussed how to substitute ingredients to make other recipes gluten-free.

The recipes made in the class:

• Quinoa Wilted Spinach Salad
• Banana Nut Muffins
• Crusty Boule
• Walrus Bread
• Chicken Artichoke Pasta
• Asian Pork Linguine
• Black Bean Brownies

All were very tasty and I’ll post them out on the blog soon!