Sunday, January 22, 2012

Princess Makes It Monday - Happy Chinese New Year!

Some homemade not-takeout tonight - and in the crock pot!




If you have recently gotten the news that you need to go gluten free, or if you are just looking for some delicious, simple recipes, you MUST BUY Stephanie O'Dea's two cookbooks - Make It Fast, Cook It Slow and More Make It Fast, Cook It Slow.  Everything is cooked in the crock pot, and everything is gluten free.  In fact, when Hubby got the news, I knew we'd be fine because I had been following Stephanie's blog.  I had a stack of recipes just from the blog under my apron strings, and we were ready to rock and roll!

So tonight, in honor of Chinese New Year, Princess is making Broccoli Beef, based on the recipe in Make It Fast, Cook It Slow of page 350.


Broccoli Beef
1/4 c. soy sauce (I use Bragg's Liquid Aminos, which are GF)

2 T. dry white wine (we used water)
2 T. apple cider vinegar

2 t. sesame oil

2 cloves of garlic, minced (we used a big spoonful from the jar)

1 T. brown sugar (we used raw turbinado)

1/2 t. crushed red pepper flakes (we used a good couple dashed cayenne pepper - use the amount that has your desired heat level)

1 pound beef, cut in thin strips (we used rib steak)


1 16-oz. bag broccoli, defrosted
Hot white rice

If you choose to slice your own beef instead of buying it sliced, cut it while it's partially frozen.  It's way easier to get those really thin slices.  Also, by slicing your own, you can better control the fat of the meat.

In a mixing bowl, combine all ingredients except for beef.  Stir to coat, then add to crock pot.  Cover and cook on low for 6-8 hours.  If your beef is partially frozen, you may want to start it out on high for an hour or 2, then drop the heat.  Steam broccoli, and serve with beef, over rice.

When we do Chinese at home, I make what we call Not Fried Rice.  I picked up this trick from a Rachael Ray recipe.

Not Fried Rice
a few T. olive oil
a few T. butter
1 small onion, diced fine
2 c. white rice
4 c. chicken or beef broth/stock (choose based on what you are serving it with - we are using beef tonight)

Drizzle olive oil into a medium size pan, then add butter.  When butter has melted, add onion and cook til translucent.  Add rice.  Stir and cook for about 1-2 minutes, to get rice really coated with the flavorful oil.  Add broth/stock, cover, and bring to a boil.  Reduce heat to low and cook for 15 minutes.  Remove from heat and allow to stand for 5 more minutes.  Fluff with a fork and serve.  This rice, by the way, is phenomenal in soups, because it brings its own flavor to the table - no more bland white little floaties.

Enjoy your dinner, and as we welcome the Year of the Dragon, may fortunes find their way to you.  Take good care of yourself in the year ahead.  Wishing you successes, longevity and health!  






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Gluten Free Raspberry Cinnamon Thumbprint Cookies with Chocolate Glaze

So you have some leftover pie crust dough...



Look what you can make with it!


SPH Gluten Free Raspberry Cinnamon Thumbprint Cookies with Chocolate Glaze
One quarter recipe pie crust dough (leftovers)
1 3-oz. package raspberry Jell-o
2 T. sugar
2 T. softened butter
2 eggs
1 t. cinnamon
Raspberry Polaner (brand) All-Fruit fruit spread
Betty Crocker (brand) Rich-and-Creamy Chocolate Frosting

Preheat oven to 350.  Combine leftover dough, Jell-o, sugar, butter, eggs and cinnamon in a mixer bowl, and beat until well combined.  Drop by spoonful onto parchment lined baking sheet, and make indentations in each cookie with a small measuring spoon.  Fill each with a small dollop of raspberry fruit spread.  Bake for about 15 minutes.  Remove from oven, and allow to cool for about 2 minutes.  Place a small bit of chocolate frosting on each cookie and allow to melt.  Swirl to coat.

Or not.  Just make them plain thumbprint cookies.  Or, bake them without the fruit spread and fill with chocolate frosting when they come out of the oven.  Don't have raspberry?  Use strawberry.  Try orange Jell-o with some orange marmalade.

These have a bright fruit flavor with a surprising cinnamon finish.  Take a tray to your book club or Bible study - your friends will love them!

Enjoy!


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Gluten Free Pie - Three Different Recipes

Tomorrow is not only Chinese New Year but also National Pie Day, so we're starting the party early...




If you're gluten free, you may think your pie eating days are over.  Think again.

There are really only two types of pie crust - crumb and rolled pastry.

Crumb crusts are probably the easiest type of crust you can make.  Take out your aggression on a zipper bag full of graham crackers or sandwich cookies, add some melted butter and press in a pan.  Ok, you need to know how much of each, but really, you can make this first thing in the morning before you've even had your coffee.  It's true!

For a good gluten free crumb crust, crush up one box of S'Moreables Graham Crackers OR 1 package of Glutino chocolate sandwich cookies.  Add 1 stick of melted butter to crumbs, and stir til well combined.  Press into the pan of your choice, fill as desired or directed in a recipe.  I used this basic recipe to make a chocolate cream pie and a raspberry cheesecake.  If you'd like, you could even add a tablespoon or two of sugar to the graham cracker crumbs along with about 1/4 teaspoon of cinnamon.

Now for the lovely pie seen above...

Blueberry is Hubby's second favorite pie.  In fact, for many years, I made him a blueberry pie for his birthday.  Here's the recipe:

SPH Gluten Free Blueberry Pie
Filling:
4 c. frozen blueberries, defrosted WITH THEIR JUICE
3/4 c. white sugar
3 T. cornstarch
1/4 t. salt

Pie Crust:
1 box Gluten Free Pantry (brand) made per package directions
1 c. Gluten Free Pantry (brand) All Purpose Flour

Melted butter - few tablespoons
white sugar

Preheat oven to 425 degrees.

Make the crust per package directions, adding the extra flour with the dry ingredients.  Divide dough into quarters.  Use two quarters to make your base crust.  Press it into a 9" pie pan with your fingers, trying to keep it a consistent thickness.  Prick with a fork.  Place into oven, and bake for 15 minutes.  Roll out 1 more quarter on wax paper with a light dusting of gluten free all purpose flour, and cut into desired shapes with a cookie cutter to decorate the top of your pie.  Reserve the final quarter of dough for later (recipe to follow later today).

Meanwhile, combine all filling ingredients in a large metal pan.  Simmer over medium heat for about 10-12 minutes (I cook mine until the crust comes out of the oven).

Let the crust stand a few minutes to cool slightly, then fill with blueberry mixture.  Top blueberries with shaped dough cut-out.  Brush shapes with butter and sprinkle with a little sugar.  Bake at 425 for about 30 minutes.  Allow to cool completely before serving.

Most fruit pies don't have a pre-baked crust.  I have found with gluten free baking that most items are better pre-baked.  Otherwise, they tend to be soggy and gummy.  And that makes them anything but appetizing.  Also, I never had good luck with a fancy lattice crust before I went gluten free, so there's no way I'm going to bother now.  Your pie can look just as nice without it - just add that "little touch" like the cut out shapes.

And truth be told, my favorite gluten free pie crust is the premade kind I can get at Whole Foods.  Guaranteed success every time, and great flavor and texture!  However, the crusts are not always in stock, you may not have a Whole Foods near you, or you may now want to spend the extra money.  This recipe will give you a really good Plan B.

Happy Pie Day, and happy eating!

 http://verygoodrecipes.com/chocolate


Saturday, January 21, 2012

January Craftivism Challenge and Sew-Along - Part 3

We can't leave the boys out, now can we?



Little Dresses for Africa expanded to include shorts for the little boys.  I started making little shorts for Haiti, too, when I received some free sheets via Freecycle that were rust- and khaki-colored.  The rust-colored pillowcases made darling Little Dresses, but I knew the sheets could do the most good as shorts.  And as I said last week, I couldn't bring myself to make dresses that looked like prison uniforms.  Feel free to repurpose to save money (and the environment).

Find a simple pattern for shorts.  Simplicity, McCall's and Butterick all have really super easy patterns, and JoAnn's usually has one of them on sale every weekend for $1.99 or less.  You can also find a free pattern here.  If you are a beginner, you can feel confident with this type of pattern because in the past few weeks, you've learned to sew a straight seam, a curved seam, and you've learned to make an elastic casing, which you'll use on the shorts for the waistband.  The new technique here will be a rolled hem, but I think you'll recognize it from making fabric straps for the Little Dresses.  Aren't you so clever!


So let's start sewing...

Start with the pattern on your choice for the size you'd like to make.  This sample is a size 3, which is a size small (I group my shorts in the same sizes that the dresses were grouped into).  Cut the paper pieces you need according to the directions included in your package.  Go around the solid black lines that outline each piece, and give yourself a little extra space.  Press them with a medium iron with no steam - they will be much easier to work with.  Look at your directions again for the cutting layout for the size you are making.  Fold your fabric and pin your pieces accordingly.  It's really not hard.  Just make your pattern pieces and fabric look like the picture.  Remember to have right sides facing (or not) according to the directions.  I would love to show you a photo of this, but I cut mine from bed sheets.  My process would look nothing like the directions on the pattern, and I don't want to confuse you.

After you have pinned your pieces to the fabric, cut along the solid lines and snip out any notches.  You will use these to match up fronts and backs when you go to sew them in a little bit.  A quick tip here:  When I was much younger and I would sew with my grandma, we used to attach a safety pin to the wrong side (inside) of the pieces that would make the back.  This made it much easier to tell which piece was which once you remove the pattern paper. I still do that to this day, and I'll tell you, if I'm operating on less than necessary sleep and/or coffee, it helps.

Here are some cut pieces:

Now let's match the fronts to the backs, matching the notches, to make the outside leg seam.  My pattern recommended a double seam (where you stitch at the required measurement, then 1/4" away toward the cut edge).  I used a reinforced stitch I have on my machine.  It lookes like this:
You can do a double seam, a single seam and a zig zag, a double seam with a zig zag, or whatever you choose.  You could even do this part on a serger if you have one.  When you get towards the bottom, there is a part that flares out to the side.  At the top of this, leave your needle in the fabric, lift the presser foot, and turn your fabric pieces slightly.  Be sure to keep your fabric pieces lined up with the correct measurement on your throat plate for accurate seams.
Trim fabric to about 1/4" from stitching, and press towards the back.  At this point, you could add decorative stitching or fancy webbing if desired.

This is what your pieces will look like now:

To make the pocket, start by edge-stitching the top edge of the rectangle.  I used the same overlock-type stitch.

Then fold the top edge down toward the RIGHT SIDE (I know, it won't seem to make sense at the time, but when it's all done, you'll see).  Stitch this placket into place where the seam allowance would be.  I use a straight stitch for this, but I do forward-back-forward-back.  This also reinforces it.  Clip out corners like the picture.  Turn placket right side out, then press remaining edges toward the center (press the bottom up the amount of the seam allowance).
 To make a nice finished corner, press the corners toward the center.  Re-press the bottom edge.
I press everything one more time, then I did two rows of overlock-type stitch on the outside of the top of the pocket.  That placket needs all the reinforcing it can get!

Pin pocket into place on side of shorts.
Stitch into place, being careful not to stitch across the top.  I used the same overlock-type stitch, just to make everything look the same, but you can use a straight stitch, too. Just be sure to reinforce the top corners.  This is what it looks like stitched into place:
Now, I must warn you.  I am about to commit sewing blasphemy here.  I know - I'm such a trouble maker.  Normally, when you make a garment, you do the hem at the very end.  And that's fine for clothing for bigger people.  However, the legs on shorts that fit a 3-year-old are very narrow around.  Like they won't even fit over the arm of my sewing machine.  So, one of the tricks I learned while doing the pillowcases and Little Dresses is to do the hem while the piece is flat.  OH SO MUCH EASIER!  Obviously, for an adult-size garment, you probably can't get away with this.  You need to measure the hem carefully, preferably having a friend to help you, while you have the garment on with the shoes you will be wearing with the garment.  Think heels vs. flats with a dress - you get the picture.  These little shorts and maybe some other home dec projects may be the best place for this tip, but at the same time, if they save you time and aggravation, they are worth their weight in gold!

So let's learn a basic rolled hem.  Press the bottom edge of your piece up to the angle on the inseam edge. The arrow marks where the angle is, and you can see where I pressed.
Then, just fold over again and press.  Easy peasy!
To finish, just top stitch on the right side (outside).
This is where these weird-shaped pieces become legs of shorts.  Fold each piece in half again, and match the short edges.  Again, reinforced seam however you want to do it.

This picture also shows one leg turned right side out.  I used the leg with the pocket to help me keep them straight.  To join these together to make them into one unit, slide one leg inside the other with right sides facing.  I put the pocket-leg into the other leg.  Match the center inseam and the notches.  Be sure to pin the seam toward the back.
Stitch the curved edges together to form the crotch.  It's ok - you've done a curved seam before on the armhole area of the Little Dresses.  Pull the garment right side out and admire your work - you've just made a cute little pair of shorts!  Great job!

Well, we're not done quite yet...

Without some type of waistband these will fall down, and that would be embarrassing for the wearer and the sewist.  Let's put in the waistband.  Press the unfinished top edge in 1/4".  Then turn down the measurement of your elastic.  For example, I used 1" elastic, so I turned mine in another 1".  Follow the directions on your pattern for specific details.  Pin into place, and stitch, leaving an opening wide enough for your elastic (mine was about 1 1/2").  

Notice the colors of the pins - I mark where to start stitching with a green for go, and a red for stop where I need to stop.  Top stitch your casing from the outside - again, use whatever stitch you want.

You will also need elastic for this waistband - cut it to the appropriate length given in your pattern plus 1".  So, the waist measurement for a size 3 was 21 1/2", plus the 1", came to 22 1/2".  Use a safety pin to guide your elastic into the casing.  If you need to, fold one corner down to make a point.

As you pull your elastic through, make sure to keep it flat and don't let it twist.  Also, be careful not to let your safety pin come open.  If you push from the back part of the pin rather than pull from the front, this is less likely to happen.

When you've worked your way all the way around, overlap the edges of the elastic 1".  Stitch together securely.
Work this into the casing.  Cut a small piece of fabric to use as a tag to mark this as the back.  Insert the tag into your opening, and top stitch the opening shut.  Be careful that you don't accidentally catch any corners or the bottom of the tag.

And that's it - you're done!

This is a great way to repurpose old jeans, workshirts, and even bed sheets.  Use bandana fabric, or other fun bright prints.  Have one pocket, two pockets, or no pockets.  Add a flap for your pockets.  Make back pockets or inset pockets in the side seam.  Add an applique.  Use your imagination and have fun!

Next week, we'll have a linky round-up for you to share photos of your pillowcases, dresses and shorts.  You will be able to link to a blog post or to a photosharing website (like Photobucket).  Then, please leave a comment telling us which charities your pillowcases went to and if you shipped your dresses and shorts to Africa or Haiti.  The fun will start at midnight between Friday and Saturday, and will be open all of February, in case life happened in January, and you need some extra time.  People in Haiti and Africa are in great need all year round, so if you don't get done by the end of January, don't sweat it.  Do what you can when you can do it.  I can't wait to see what everyone makes!

Happy sewing, all!



Big Milestone

I know you are all waiting anxiously for part 3 of our January Craftivism Challenge today, but I wanted to take a moment and thank you all so much for visiting.

As of yesterday, we've had 6,000 pageviews all time, and over 3,000 over the last 30 days).  This morning we added our 43rd country (welcome, Singapore!).  This little blog is being read by people on 6 continents (still looking for that scientist in Antarctica).

I hope you all know how blessed I feel to have you here, and how grateful I am for all of you.

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Thursday, January 19, 2012

Gluten Free Chicken Parmesan Recipe

Let's celebrate Cheese Day for dinner today!





I mentioned before that when you first go gluten free, you realize that there are favorite foods you will be giving up.  I had talked about certain candies, but the biggies for most folks are pasta and bread.  And don't even think about anything breaded that's served with pasta.

These days, though, it's not so bad.  There are many brands of gluten free pasta available.  I prefer Auntie Chun's Pad Thai Brown Rice Noodles. They taste like "real" noodles to me.  You can test out the many brands available, and find the one that's right for you and your family.

So let's eat!

SPH Chicken Parmesan
1 c. crumbs (I use Glutino brand Gluten Free bread crumbs - you can use crushed GF krispie rice cereal, or regular crumbs if you aren't GF)
1/4 c. parmesan cheese, either the powdered type or if you use fresh, shredded pretty small
2 t. oregano
1 t. basil
1/2 t. onion powder
1/4 t. garlic powder
1/2 t. black pepper
salt to taste (I used about 1/2 t.)
a dash or two of cayenne pepper (or to taste)
2 pounds boneless skinless chicken breasts (@7 or 8)
2 eggs

Sauce
2 c. prepared spaghetti sauce of your choice (I use Muir Glen Organic Tomato & Basil)
2 c. chicken stock/broth (I use Pacific Organic brand Free Range Chicken)

Sliced mozzarella cheese

Start by greasing a cookie sheet.  I use coconut oil because it works like shortening but is so much better for you.  Preheat your oven to 375.

Set up a dipping station by breaking eggs open into one bowl (be sure to beat them well), and mixing crumbs, cheese and herbs in another bowl.  Line these up close to your cookie sheet.  Start by dipping chicken breasts into egg first, then coat well in in crumb mixture.  Place on cookie sheet.  You can put them kind of close together (they won't spread like cookies), but be sure to leave enough space to allow heat to circulate.

Bake on first side for 30 minutes.  Turn over.  Bake for another 10 minutes.  While second side of chicken is baking, mix sauce and stock in a small sauce pan.  Allow to simmer over low heat.  When the 10 minutes are up, top with sliced mozzarella cheese.  I cut my slices in half.  Place back in oven, and allow to cook another 5-10 minutes, or til chicken is cooked through.

While cheese is melting into gooey deliciousness, make your pasta of choice.

Serve chicken with pasta and top with sauce.  You can also serve it with garlic bread (Against the Grain brand has GF baguettes that are out of this world!).

This is a great technique for those of you who like to do make-ahead meals, too.  Change up your ingredients in your crumb mixture as desired or if desired.  After chicken bakes, allow it to cool, then place in labeled freezer bags.  You can also chop cold leftover chicken and use it on top of a bowl of greens for a nice Italian salad.

So enjoy your cheesy chicken, and Happy Cheese Day!



Wednesday, January 18, 2012

Gluten Free Sweet and Salty Caramel Corn Recipe

Today is National Popcorn Day!





Do you remember back in December when we did our Twenty Five Days of Treats, one of the recipes was my mom's infamous Caramel Corn?  Well, today, we are going to put a fun, but grown-up taste, twist on this classic.

To the original recipe linked above, add about 8 oz. mini pretzel twists.  Eyeball it.  It's caramel corn, not rocket fuel.  I use Glutino brand to keep it gluten free, but you can use whatever brand you choose.  Want more pretzels, feel free to add more.

When you put your popcorn into the big baking pan, mix in the pretzels.  Be aware that they tend to stick together like 13-year-old girls, and they like to sink to the bottom of the pan.  I mixed them in with my hands.  Pour on the caramel sauce and stir well.  Follow the directions given to finish the recipe, allow to cool, and enjoy.

Follow the instructions as given, and allow to cool.  Eat and enjoy!

Maybe you're not into that whole sweet-and-salty thing, but you want to jazz things up a bit.  Ok, add almonds.  Or pecans.  Or both.  Why not cashews, or macadamia nuts.  Or mini M-n-M's.  Drizzle your finished product with melted chocolate - regular, dark or white.  Or use white and the color(s)-of-your-choice melting disks.

The possibilities are endless.

Check out some other popcorn recipes at the National Popcorn Board.

So enjoy your popcorn - it's a great source of fiber and fun!