My "Grandma's Mockery Chocolate Cake"

Really! Came home from work today and NEEDED chocolate! (I'm sure some of you can relate to that!) So I quickly mixed up the batter and popped it in the oven. (Oh...that sweet smell from the oven!!) I made the chocolate drizzle topping and now on it's completion and cooling a little it calls to me!! :) .....Gotta go!  ....Jan

My Gluten-Free "Sweet Yummy Nut Bars"

The holiday weekend is coming up and it's one of those holidays I like to stay off the road like Memorial Day and the 4th of July. (Avoiding crowds and craziness!) That means I'll be cooking up something I'm sure. I cook from my recipe book all the time but don't always blog about it so here's a little from last weekend. My "Sweet Yummy Nut Bars" are simply the best snack and treat!!! I will elaborate on them just a little for a helpful tip when making them. When all the ingredients are being molded into a big ball and very firmly squeezed together its important you don't rush this step. Once a firm ball or 2 balls are made you then press them firmly on foil lined cookie sheet (like your weight with you palm) making a rectangle. (about 1/2 the size of the cookie sheet) Then place the pan in the freezer for about 10 minutes so you can cut them into bars (about 14) which I then wrap individually with plastic wrap or small snack bags. I then return them to the refrigerator for the grabbing. Trust me, there is the grabbing! Everyone loves these. I only use Bob's Red Mill certified gluten-free rolled oats. That's the only brand I know that is certified gluten-free. Oats are inherently gluten-free but are frequently contaminated by wheat in their growing and processing. Red Mill goes to great lengths to provide them gluten-free. I leave you now with my usual adieu..."Happy cooking and happy eating!"......Jan

Always Gluten-Free, Dairy-Free, Soy-Free and More-Free!

I spent the weekend cooking as I often do but have been busy with other things in life so I haven't had time to post in awhile! (so sorry!) This last weekend I thawed and roasted a turkey. Good ole turkey with gravy served with a baked sweet potato. I then boiled the bones for a couple hours and removed the bones leaving the most tasty broth for turkey noodle soup. Then for a dessert or a breakfast treat I made my "Cranberry Walnut Cake" I am so very happy because turkey is my most favorite meat! That was my weekend! So again I leave you with these words "Happy cooking and happy eating!"....Jan

Finally! My "Chocolate Chip Cookies"

Well, these cookies I know have been a long time coming. Cooking without refined sugar and gluten free flour as well as no dairy such as butter isn't as easy as it seems. I worked on this cookie's consistency for a long time because that is important to me as well as fabulous taste. I tried various gluten free flour mixtures and it was either too dry or the batter would be too runny so I would adjust by adding another egg for moisture or less oil to thicken not to mention how long to bake and what type of pan etc.....whatever, it was a long journey and finally as simple as it sounds I have my final recipe. I've included both recipes here. My "Chocolate Chips" which need to be prepared in advance and then my "Chocolate Chip Cookies". I hope you all enjoy them as much as I do. This cookie is just another reminder to me that being gluten, soy, dairy, etc. free can taste oh-so-good!! Here's to happy cooking and happy eating!.......Jan

Chocolate Chips
Ingredients:
4 unsweetened baking chocolate squares = 4 oz.
1 Tbsp.  extra virgin olive oil
4 Tbsp. agave syrup
Instructions:
In a small sauce pan heat chocolate and extra virgin olive oil until chocolate is fully melted stirring frequently. Do not boil. Once chocolate is melted set sauce pan off the burner to cool a little roughly 5 minutes. Then stir in the agave syrup until fully incorporated. Take a lipped cookie sheet (9x12) and lay a sheet of wax paper on it. Take the chocolate and with a large spatula spread over the wax paper fully over the pan.  Place the pan into the freezer for up to an hour. Remove the chocolate from the paper and flash blend to pieces and pour into a Ziploc bag and place back into freezer until needed.  Makes roughly 1 ½ cups of morsels.

Chocolate Chip Cookies
Ingredients:
2 ½ cups white rice flour
1 tsp. baking soda
1 tsp. salt
2/3 cup extra virgin olive oil
1 cup agave syrup
1 tsp. molasses
1 tsp. vanilla
2 eggs
1 cup (my recipe) chocolate chips
Instructions:
Preheat oven to 375*F.  In a small bowl sift together flour, soda and salt and set aside. Stir the molasses and vanilla into the agave syrup. In a large bowl beat the extra virgin olive oil and agave mixture until well blended. Add the eggs one at a time until blended. Gradually beat in the flour mixture. Stir in the chocolate chips. Spoon onto ungreased cookie sheets. 10 minutes= soft center, 12 minutes a little crispier edge,  15 minutes when using insulated cookie sheets. Makes 4 dozen cookies

My "Italian Meatballs" with "Sun Dried Tomato Pasta"

For those of you who have my recipe book and would like a creamier sauce to my "Sun Dried Tomato Pasta" here is an alteration to the recipe that would make it saucier and creamier. Instead of 1 egg yolk use 3, 2 Tbsp. Seitenbacher vegetable broth, 3/4 cup rice milk and 1 tsp. apple cider vinegar. Otherwise cook the rest of the recipe exactly the same. The creamier pasta really is nice and my husband really liked the alteration. Happy cooking and again happy eating!.....Jan

My Video Tips are on the Rise!

Here is a video tip from my website. This tip is perhaps seemingly simple but until you get used to using gluten-free flours it may be helpful. Flipping pancakes sounds so simple which it was back when I used wheat flour, white sugar and milk. Gluten free flours cook differently and can crumble easily so here's a tip to help prevent that by adding an extra spatula.  Here's to happy cooking and happy eating!    .....Jan

    

Cajun Spiced Chicken.......?

I decided to take my "Cajun Shrimp" recipe and convert it to chicken over brown rice penne pasta. I followed my "Cajun Shrimp" recipe exactly the same only substituting diced chicken breasts instead of shrimp.(recipe in Jan's Recipe Book) Just enough spice to give your tongue a little bite. Another gluten, dairy, soy, plus others free meal! I would usually serve something like this with a vegetable or a small salad but the chicken and penne pasta was enough leaving just enough room for dessert which was a couple of my "Chocolate Chip Cookies" dipped in cold rice milk! Mmm.... I will be posting the recipe for all my viewers soon as I make them again and take pictures! Until next time .....tastefully gluten plus free,       Jan