Friday Freebies - Gluten Free Cooking Ebooks

     Are you looking for gluten free recipes?  Today's your lucky day! I just found some free ebooks with tons of easy to make dishes for breakfast, lunch, snacks and even desserts.

       I have downloaded all of them and it looks like my whole weekend will be spent in the kitchen.  Am I preparing for another snow day here in New Jersey? (Yup, my fingers are crossed for Monday.) Whether the kids will have a long weekend or not, one thing is certain, they will be my "guinea pigs" for these new recipes.

       Will you be cooking too?  Let's all have fun.

- Roz  

       

Eggs Substitutes in Baking

           When I first learned about my children's food allergies, I freaked out!  Literally.  How can I possibly bake something without wheat, egg, dairy, soy and even nuts? 

           As most gluten free people out there know, eggs are the best alternative for gluten in baked goods.  For vegans, soy and nut purees are the way to go.  What happens then, if all the essentials of baking must be avoided? 

           After more than a  year of research, trial and error and endless meltdowns, I'm finally sharing my favorite baking substitutes.  For this post, I'll be focusing on egg alternatives.  Just to be clear, those mentioned here are intended for to be used on recipes wherein eggs act as binder.  Examples are cakes, muffins, easy breads, donuts and even meat loaves.  If you are trying to make meringue or soufflé, I suggest not to use these unless you got a proven recipe. 
              

            Without further intro, here are my favorite egg substitutes:

 

1. Flax Meal Goo

           This is so far my most favorite egg substitute.  I can replace up to four eggs with this goo and produce excellent results.  The taste is neutral which makes it good for both savory and sweet dishes.  I even use this as a binder for meatballs and meat loaves. Flax is also an excellent source of fiber, plant based omega 3 essential fatty acids and lignans that have antioxidant properties.  A big plus for us trying to be healthy.

            As a rule of thumb, 1 Tbs. of flax meal + 3 Tbs. lukewarm water = 1 egg

 

 

 

2. Chia Goo

            Instead of using flax meal, chia seeds are combined with lukewarm water to make a Chia goo.   This egg substitute works quite well as a binder too.  The end product however, has some crunch from the seeds.  My kids are not a big fan because they feel that they have nuts in their baked goods.  If you don't mind the extra texture, go ahead use it and enjoy the extra benefits of chia in your diet.  It will be 1 Tbs. of chia seeds + 3 Tbs. lukewarm water = 1 egg.

            

3. Tapioca Gel
            This baking binder or thickener is made by combining 1 Tablespoon tapioca starch and 1 cup cold water.  The mixture is then cooked (heated) until it becomes translucent and slightly thick.  Once in room temperature, you can used about 2 teaspoons of gel to replace 1 egg. 

              I like using this egg substitute when I am baking a light colored cake or vanilla cupcakes.  Since there are no visible brown flecks or seeds, the end product is as pretty as its regular egg filled version.  It is also the most affordable.

 

 

 

4. Egg Replacer

            There are different brands available in supermarkets and online.  Most are made with tapioca and potato starches combined with leavening ingredients.  Though I have some successful products using this, I am not a big fan.  Aside from being a bit pricey, it doesn't provide extra health benefits. Also, it can be a little temperamental.  Some recipes tend to be gummy when this is used.


             You might notice, I didn't add fruit purees or applesauce as an egg substitute.  Though there are articles written about using it,  I never liked the outcome of directly using the purees in place of eggs.  Let's just say that it can't it can't actually replace the eggs in baked recipes.  Though it might add some moisture to the end product, it does little on texture and stability.  However, I like combining the above mentioned egg substitute with some purees for extra flavor and sweetness.

              How about you? What's your favorite egg substitute? Love to hear it.

- Roz

            

                

Make it Special with a Budget Friendly Coq Au Vin Blanc

      My friends! Don't let the name scare you.  It is just a French phrase for Chicken in White wine.  If you have been following me (I hope so.), you already realize that I love braising meat and vegetables. I found that this method of cooking easier to manage even it entails a long cooking.  Once it's on the simmering step,  I just set the timer and it allows me to do other things in the house. Cool right?

 

      You might be asking how I can call this fancy sounding dish budget friendly.  Well, when I created this recipe, I made sure I'll only use ingredients that are found in most people's panty.  Also, I cut back on the wine.  Most traditional recipes I know use at least a full bottle.  By just using 2 cups and adding chicken broth, I still get the exquisite aged flavor of the wine in the dish and still have some for drinking later.  In fact, when I first made this, I took the leftover wine in the fridge.  

 

     Just a little reminder though when cooking with wine.  Pick the one that you can drink and actually like.  It doesn't have to be expensive.  There are white wines under $10 a bottle that are good.  One of my favorites is Jersey Fresh wines.  Search for local wines, you'll be surprised that some are really good.

 

        Best thing about this dish is that it tastes better the next day.  This batch produces enough for another day's meal saving you precious time.  Bring it to your next pot luck.  I'm pretty sure your friends and extended family will be impressed.

 

 - Roz

 

     

Ingredients:

3 pcs. chicken breast (boneless, skinless and sliced in about 1/2 inch thick)
5 pcs. chicken thigh (bone in and with skin)
1 Tbs. extra virgin olive oil
2 tsp. chili powder
2 cups white wine
2 cups chicken broth (I used low sodium)
1 cup carrots, diced
3 cups potatoes quartered (about 2 inch cubes)
1/4 cup sundried tomatoes, thinly sliced
3 tsp. sea salt
1 tsp. ground black pepper
1/4 tsp. chili flakes
2 tsp. dried thyme
1/2 cup baby spinach (thinly sliced or chiffonade)
1/2 cup white onions, chopped

1. In the medium setting of the stove, heat the oil in a Dutch oven or a heavy soup pot.
2. While the oil is heat, coat the chicken pieces with the chili powder.
3. Brown the chicken in batches, starting with the dark meat.  Set the browned meat aside.
4. After all the meat has browned, sauté the onions and sundried tomatoes in the same pot for 3 minutes or until fragrant.
5. Deglaze the pan with wine and let the alcohol evaporate for about 4 minutes.
6. Pour the stock and bring to a boil.
7. Put back the chicken pieces in the boiling liquid.
8. Season with pepper, thyme and 2 tsp. salt. Bring it back to a boil.
9. Once it starts to boil, add the carrots and potatoes.
10. Lower the heat and simmer for 2 hours.  You can also put the whole pot in a preheated oven at 325F for 2 hours.  If using the stovetop method, stir the mixture every 25 minutes to make sure nothing sticks at the bottom of the pan.  You can forgo stirring if you are using the oven method.
11. After 2 hours, check for seasoning.  Depending on the chicken stock you used, you may need to add the remaining 1 tsp. of salt.
12. Stir in the spinach and chili flakes. 
13. Serve hot with rice, pasta or bread. Enjoy!

How to Cook the Perfect Gluten Free Pasta

     When I first found out the news that our family needs to switch to gluten free pasta because of my sons' wheat allergy, my entire world was shaken.  Pre food allergy, being a Frugalista Mom , I never paid more than $1.00 for a 16 oz. box of pasta. Since I have no other choice, I took the plunge, waited for a sale and started buying. 

      After trying numerous brands and types (corn, quinoa, rice etc.), I realized that the gluten free versions aren't really bad at all.  Sometimes one can't really tell the difference in a dish.  In fact, my kids liked the texture and taste of GF better than the whole wheat version.  Yes, all my children have eaten the later pre diagnosis.   The most critical thing I learned about Gluten Free pasta is the preparation. Unlike its wheat counterpart, GF pasta tends to become really soft and soggy within a few minutes of cooking.  Spaghetti varieties in fact, can easily break apart and turn into a huge mess.  It can turn into a sort of couscous in a matter of seconds. 

       Having cooked GF pasta every week for more than 8 months now, I have gone through times of frustration and even crying over the messy goop and the idea of throwing precious expensive food that nobody wants to eat.  Can you relate?  Anyway, after much trial and error, whatever brand I used, (I now stock up if I find GF pasta on sale.), I was able to find a way to properly cook my Gluten Free Pasta.  The best part is that I am more than happy to share it with you. 

       Without further introduction, here's my foul proof way to cook gluten free pasta at home. Take note, keep the original packaging of the pasta you are using.  The number of cooking minutes the manufacturer suggests is very important. 

1. Bring a large stock of water to a rolling boil.

2. Once the water is boiling, remove the lid and add 2 Tbs. salt.

3. Add your gluten free pasta.  Mix well to make sure the noodles don't stick.  I usually use a wooden spoon to do this because I find it less harsh to the delicate pasta.

4. Cook the pasta in hot water for 2 minutes. (The water is no longer boiling after you add the pasta.) Turn off heat.

5. Mix to make sure the noodles are not sticking to each other.

6. Cover the pot with the lid. 

7. Let the pasta  noodles soak in the hot cooking water. The soaking time depends on the package's suggested cooking time and some math.  Subtract 4 minutes from the minimum suggested cooking time to get the soaking time.  For example, the package says 8 - 10 minutes cooking time. (8-4 = 4). Soaking time is 4 minutes. 

8. After the soaking time, drain the pasta and rinse in cold running water until the pasta are room temperature.  Mix a few times to make sure the pasta evenly cools.

9. Drain again and transfer to a serving bowl. 

10. Pour your preferred heated sauce over the pasta and mix.   

Here are some notes. 

*  If you are going to make a casserole and will put the cooked pasta in the oven, instead of soaking, remove the pasta from the boiling water after 3 minutes and immediately use it for your baked recipe. 

* Hot boiling sauce and too much sauce can make your pasta softer.  Serve immediately once the sauce is added. You can also put the sauce on the side and just pour it on top of the pasta when ready to serve.

         I hope this post helps you the next time you cook your GF pasta.  If you have any questions or suggestions, please I would love to hear from you.

- Roz



Leftover Rice to Awesome Fried Rice

      Growing up in an Asian household, I was trained to respect food especially rice.  I can still remember the countless occasions my grandmother would tell me stories about the life cycle of rice. Whenever I refuse to finish the last morsel on my plate, she will make sure I will understand how much time, hard work, prayer, sacrifice and even tears shed for a cup of rice. 

      You know what?  Her efforts paid off, big time.  I rarely throw away rice.  What can I say? It just hurts my feelings! So, what then do I do with all the leftovers?  Fried Rice!

       Okay, I'm getting the secret out of the box now.  Since I get a lot of questions from my friends about their fried rice being too mushy and even sticky, I have to share with you what I learned from my grandma. The best way to get that familiar texture of fried rice from Asian restaurants and even take-outs is to use day or even days old cold steamed rice.

       By now, you must have seen that my family eats steamed rice everyday.  If there is a cup or more left, I put it in an airtight container and store it in the freezer until I have enough to serve six persons. In my experience, it can be frozen for a good month or two. 

       When it is time to make some fried rice, I just defrost the rice in the refrigerator overnight or in the microwave.  Then using your hands, mash the rice to remove the lumps. Don't remove the water.  Now you have prepared the perfect type of rice to make some fried rice. 

       Below is the recipe for a basic Garlic Fried Rice.  You can add whatever cooked vegetables or meat on hand to kick it up a notch.  Possibilities are endless so be creative. 

        Have a great week Frugalista Moms!

- Roz

 

 

Ingredients:

 

4 cups cooled cooked steamed rice

2 Tbs. canola oil

4 Tbs. garlic chopped

1/2 tsp. sea salt

 

 

1. Prepare your leftover rice. Make sure it is properly defrosted. Set aside.

2. Preheat a big sauté pan or wok.

3. Slowly cook the garlic in oil until light brown.  Be extra careful not to burn it. Remove the garlic and set aside.

4. In the same pan with the garlic oil, put the prepared rice and stir fry.

5. Stir in 3 minute intervals.  Make sure you scrape the bottom to prevent the rice from sticking and burning. 

6. Season with salt.

7. Cook for 15 - 20 minutes or until the rice is well heated through. 

8. Transfer rice to a serving platter and top with the reserved garlic.

 

Note: If you are adding other ingredients like vegetables and meat (chicken strips, ham, sausage), do it after  minutes of stir frying. 

 

Friday Freebie Finds - Gluten Free, Paleo Ebooks and more

       Hello Frugalista Moms!  This weird Jersey weather is just driving me crazy.  It's officially the third day of Spring yet our temperature here is still below freezing.  The wind isn't a big help either.  On top of that, my allergies are kicking it --- sneezing, watery eyes, runny nose.  You know the drill. 

 

       Since I'm taking a break from cooking today, I decided to look around the web for interesting ebooks to read.  Oh did I mention that these are all FREE today too? Just download, read and decide whether you like to keep them or simply delete. 

 

       I know you are all excited so I will not take long.  Plus I can feel the zyrtec is taking effect now.  Hope you all have a happy weekend!

 

- Rozelyn

 

        

All Around Beef Ragu - Food Allergy Friendly

         Hello Frugalista Moms!  It's crazy Tuesday once again.  You know that day of the week when everyone in the family is rushing from one activity to the next. Child #2 has this at 4 pm while Child #1 needs to be there at 5:30 pm, pick up Child #3 at.... and so on. 

         Pre-food allergy diagnosis, this is the day wherein the fastfood drive thru window is my best friend.   A lot has changed though.  With a little planning and sometimes the help of my new BFF (the slowcooker),  I can have dinner, snack and even next day the children's lunch covered. 

         One of my ever reliable recipes is this easy Beef Ragu.  This basic recipe is so versatile, a bunch of new dishes can be made from just a big pot of it such as:
           1. Serve on top of your favorite pasta  for Pasta & Meat Sauce
           2. Add some rinsed canned beans and chili powder - Easy Chili n Beans
           3. On top of corn chips and shredded Daiya cheddar style cheese  - Nachos
           4. With some rolls (gluten free of course!) - Sloppy Joe sliders
           5. On top of pizza crust  - Easy Meat Pizza

          Feel free to double the recipe too.  It freezes quite well. A great use for all those ground meat you bought on sale.  Plus you'll also have something waiting in the freezer for busy days such as my crazy Tuesday.  Wink.. wink... I always have some of these in 1 cup containers that I serve as a hearty dip for my growing happy eaters. 

        Happy cooking!

- Roz

 

Ingredients:

1 1/2 lbs ground beef
2 Tbs. olive oil
1 tsp garlic minced
1/2 cup onions chopped
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 28 oz can crushed tomatoes
2 Tbs course sea salt
1/2 tsp ground black pepper
3 Tbs fresh basil chopped

1. In a big pot, heat olive oil and brown the meat.
2. Once the ground beef has browned, add the garlic, onion, oregano, thyme, rosemary and tomatoes. Mix well and bring to a boil.
3. Season with 1 1/2  Tbs salt and ground pepper. 
4. Simmer for 30 - 90 minutes.  The longer you simmer it, the more flavorful it gets.  Mix every 10 minutes to prevent the sticking.
5. After your preferred simmering time, taste to make sure if you need the remaining 1/2 tsp of salt. Some canned crushed tomatoes have added salt.  The once I used only contains tomatoes that's why I need the extra 1/2 tsp.   Also, take note that I have used course salt in the recipe. 
6. Turn off heat, stir in the fresh basil and serve over pasta, rice and even steamed veggies. 

Quick tip:
     
       This recipe can easily be made in the crock pot. Just brown the meat before putting it in a slow cooker with the rest of the ingredients except the fresh basil. Season with 1 1/2 Tbs of salt instead of the mentioned 2 Tbs.  Mix in the basil just before serving.

Ham & Cheese Breakfast Roll Ups

       Breakfast is always big in our house.  Since it is the first meal of the day, I want to make sure that everyone gets to have their fill of carbs, protein and even vitamins. After that, they can eat crappy right? (Yeah right!)

        Anyway, while I was making some pancakes the other day, I was inspired to use the left over ham and Daiya shreds in the fridge.  What could possible go wrong?  After all, when I was still in school, I remember having those Waffles filled with salty ham and gooey cheese at the cafeteria. Ah!  I know what you're thinking when I said the C word.  Well, I confess I am one of those lucky ones whose food were made from scratch by the Sisters everyday and these nuns are such great cooks.  Having said that, this simple recipe brings great childhood memories.  Plus, it's so easy to prepare and can be made ahead of time. 

 

 

Ingredients:
Your favorite Pancake Batter  (I used the Cherrybrook Kitchen Pancake Mix)
Organic Deli Ham Slices
Daiya Cheddar Style Shreds or regular shredded cheese (your fave)


1. Prepare the batter.  Since I used a mix, I followed the directions to make 7 pancakes.
2. Pour the batter on a hot skillet or griddle. Pancakes should be at least 4 inches in diameter. 
3. Once the surface looks like it's ready (about 2-3 minutes), place a slice of ham and flip. You will hear some sizzle.
4. Cook for another 2 minutes.
5. Transfer to a plate with a ham side up. 
6. Sprinkle with shredded cheese and roll.
7. Enjoy!


-Roz

Easy Beef and Veggie Stew

     Fall is here.  As the leaves change colors and the temperature slowly cools down, a hearty stew seems to be the most comforting meal after a long day of work.   

     This dish is one of our family's favorites. Since we are now on a GEDS free diet, I have made some revisions but it's still delicious and so easy to prepare.   

 

 

 

Ingredients:

 

3 tbs canola oil

2 lbs beef chunks (about 2 in squares)

1 tsp minced garlic

1 large yellow onion sliced (half moon)

1 cup chopped celery

2 cups chopped tomatoes (you can also used canned)

1 cup chopped parsnip

1 cup chopped carrots

2 pcs dried bay leaf

1 Quart chicken broth (I used organic, gluten free)

1/2 tsp dried rosemary

2 cups potatoes cubed

1/4 tsp ground pepper

2 tsp salt (Start with one tsp and slowly adjust according to your taste. The chicken broth has added salt)

2 tbs chopped fresh parsley

 

1. Preheat a dutch oven or a heavy stew pan.

2. Sautee the garlic and onions in canola oil.

3. Add the tomatoes and cook until the tomatoes are mushy.

4. Slowly add the beef chunks and brown the meat. It will not get a nice caramelization which is fine.

5. Pour in the chicken broth and mix well. Make sure to scrape the brown bits on the pan. Bring to a boil.

6. Once boiling, add the carrots, celery, parsnip, bay leaf and rosemary. Cover and simmer for 35 mins.

7. After 35 mins, check if the meat is almost tender.  Add the potatoes and season with salt and pepper.

8. Cover and simmer until the potatoes are done.  About 15-25 mins.

9. Serve hot over rice or gluten free pasta.

10. Enjoy.

 

           

          Are you having a get together or a party soon? You can easily double the recipe and feed a big crowd. Transfer it to your crock pot to stay warm.  Your friends will love this allergy friendly recipe. 

 

          Happy Wednesday!

 

- Roz

   



Return of the Pancakes

      It has been a week since my first attempt to cook GEDS (gluten, egg, dairy, soy) free.  Looking back, I can't help but smile and laugh about my early Saturday morning Pancake meltdown. Thank God my Facebook friends were blessed with so much patience. Last time, I've checked, no one has removed me from their friend list yet. So without further intro, here's the story.

 

      Saturday is always about having pancakes for breakfast.  Just like any mom who would like to keep the transition as smooth as possible, I stayed up all night looking for a pancake recipe that is GEDS free.  When I finally found "the one" that looked very basic and easy to follow, I bookmarked it and got ready for an early trip to the store.  At 7:30 am, my kitchen was husling. 

 

      After carefully following the instructions, I was so surprised that my first 2 batches of supposedly pancakes turned out to something else. It was so gummy, sticky and inedible. Most would just throw the whole thing right away. The Frugalista in me however kicked in. Come on, that's a big batch of expensive ingredients --- all purpose gluten free flour, almond milk, xantham gum!  I may not be a professional chef but I totally know my way around the kitchen.

 

      Trying not to give up, I turned on my laptop and started browsing maybe 3or 4 blogs including the one where I found the recipe, looking for remedies.  After making the batter somewhat edible, I started working on the texture without any success. At 10:00 am, my family is no longer happy so I decided to prepare my homemade sausage and rice instead.

 

      While the new dish was cooking, I once again read the post trying to figure out what went wrong.  Finally, I raised my hands in defeat! After scrolling through the list of comments, the writer said that "a particular type of  FLOUR was used in the recipe and when tried other types of flour, the result is a gummy mess".  My goodness!  That was the first rule when going Gluten Free. There is no exact substitute for wheat flour. The success relies on the combination of the different types of flour and its reaction to the other ingredients in the recipe.

 

      Finally, after some trial and error, I was able to have an affordable and  decent GEDS free pancake. Okay, it's not from scratch but this pancake and waffle mix from Cherrybrook Kitchen is a real lifesaver.  All my four children love it.  

 

      At $4.49 for an 18 oz box, (I got mine from the local Wegman's) I say, this is worth every penny.  It is so easy to prepare and is error-proof.  I just added almond milk and canola oil (even tried it with olive oil) in the specified amount printed on the box and the batter is good to go.  Though the uncooked batter may feel a little grainy, it will not be noticeable once cooked.  The manufacturers even specified that there will be no bubbles to indicate when the pancake is ready to be flipped.  Once the sides of the pancakes look firm and set, it's time to flip.         

      

      

 

 

 

 

        Aside from having the right texture and good taste, I found out that I can make these pancakes ahead of time and will stay fresh quite well.   It can be refrigerated and later microwaved without problems.  My children brought it to school yesterday and it stayed moist and fluffy until lunch time. 

 

        Isn't it great to find something that will make our lives easier?  This brand is now part of our pantry staples.  How about you? Do you have a Go-To Pancake helper?  Love to hear from you.

 

 

 - Roz