Tuesday, January 26, 2010

Artists guild of one of my favorite artist photographer


Friday, January 22, 2010

Thursday, January 21, 2010

Stuffed Mushrooms

20-25 mushrooms
1 - 9 oz. box of frozen spinach (it actually assists in the cooking)
5-7 pieces of bacon
¼ cup of cheddar, Gruyere, blue or gorgonzola cheese
1 c sour cream

Defrost and drain spinach.

Fry the bacon, set to drain and cool, and finally crumble into small pieces. Mix bacon, spinach, and cheese, and sour cream.

Fill the cap of the mushroom with a heap of the mixture. Bake in the oven on 325°F for 25 minutes.

Note if you want them a little less decadent and a few less calories, skip the sour cream

Wednesday, January 20, 2010

Delicious and elegant

you have to check out a simple and gluten free recipe.
Julia Childs and Jaque....
you know mussels are delicious, but watch them cook and "agree" then disagree or feed off each others creative cooking juices is hysterical yet beautiful. Enjoy the show...

Monday, January 18, 2010

Celiac Disease - The social ramifications of a flat mate or roommate

Have you separated the silverware, divided the cooking utensils and dissolved yourself of sharing the kitchen cutting boards? Good, because if they are using them for gluten products, the item is no longer worth using. BLEACH does not break down or lay gluten innert. So even if the cutting board or "bread knife" is used once... how sure are you that you got it clean.
Consider that the butter tub, (margarine), jams, jellies, may not be so selfish of you to claim personal and not communal.
The problem is often that you are trying to share in order to germinate a better and more sharing living environment, also refrigerator space is a hot commodity and two tubs of margarine, especially if you use the same kind, seems to lack sense. Think twice about labeling yourself selfish, but thrifty in that you won't have to only use it, if you opened it for the first time, and then hope or trust the other person didn't double-dip, or let a guest use it, which then really leaves things uncertain.

Be aware, know that it is indeed not selfish, but kind to disallow sharing in order to not have to hog the bathroom, or moan and groan of symptoms.
Be kind and rewind... I mean it.. rewind back to.. it is prudent to be safe and caring of yourself. Fly away guilt, for my food is to stay uncontaminated and I feel great knowing it will stay that way.

Celiac Awareness - Resource Link

You might or might not have thought of the Celiac disease scope on your body or...
Have you talked to your dentist about being Celiac?

I think this is good information to recommend you not only read, but print or provide to your dentist. Proactive, you and I make a better world for all, Celiacs and Wheat-eaters. Because the more we are healthy, the more those that we surround ourselves that can eat - don't have to worry but also, can support us.

Thursday, January 7, 2010

What smells soooooo good?

Hunger rumble audibly from my stomach.
I had committed to not eat until the stomach finally told me that food was a priority. Letting the body reset for the new year.

so I put a LARGE cast iron Skillet on the stove, then started chopping, dicing, dashing and finally sat down to review this weeks mail.
Stomach was trying to leap to the kitchen as the aroma of cooked veggies, meats and herbs mingle in the kitchen, dancing over the stove and pouring out the kitchen.

  • 3 Tbsp - Olive oil
  • 3 cups chicken broth (you can use vegetable or beef if you wish)
  • 2 cups carrots- chipped -Fresh
  • 3 (8") baby zucchini - coined - Fresh
  • 1 cup - thick cut spiral cut deli ham - diced (Gluten free, MSG Free)
  • 1 Tbsp - Lea & Perrins Worcestershire Sauce (gluten free of course)
  • 1 Tbsp Dried Parsley
  • 1 Medium Onion - diced (quantity to your liking)
  • 3 cloves garlic - crushed (quantity to your liking)
  • 1 Tbsp dried red pepper chips
  • 1 Tsp dried oregano - I wanted t pungency of dried
  • 1 Tsp freshly ground Black/Red/White Pepper
Seasoned skillet is warmed and the olive oil is added.
The broth and carrots are simmered for 5 minutes while the rest of the ingredients are diced and coined.
While I whistle with great joy that the skillet is already seasoned so well... I throw in the carrots, the coined zucchini, the garlic and onions, and the herbs.
The ham goes in last five minutes just to warm it, otherwise it gets overcooked and tough.

Now, this might sound strange, but the sweet ham and carrots mix with the dancing oregano, and the taste is certainly strong.... but to soften the taste, no... add to the taste, a little sour cream will be added at the very end to make the juices into a nice sauce. You will find the dish, simple and goes well with many starch choices.
My boyfriend and I are enjoying rice noodle bowls and trying different soup recipes on our weekends together. The fluffy gluten free bread works great to sop up the provincial juices, or simple croutons on top for a elegant look.

Whatever your choice. I am sure that this little one skillet "throw-together" will be enjoyed during the snow day we are having.

Wednesday, January 6, 2010

Grocery Store list vs. cost

I spent time carefully weighing my options.
I picked up the nice little package of my new favorite cookies.
I picked up the organic half&half for the coffee 3.89 for a full liter. I was disappointed the Cream line Dairy non-pasturized half&half was out. That stuff is delightful!
So I compromised for the liter of half&half, but made sure to pick up the blueberry, Vans gluten free waffles.
I picked up some boysenberry jam, since the grocery store carries a local brand, and I know it is safe.
A sweet potato for a lovely casserole later, some raspberries and a bag of apples to make my own stewed fruit, and some zucchinis for the deep dish casserole.
hmmm what else...
Reb bush tea, vine ripened tomotoes, some local makers sold in the store pickles (also super safe but not a national brand), and my one actual indulgence. GF stuffing made by kinnicinic. Man did I miss stuffing for years. I mean a few tines since 1999 I tried, but it was made of mediocre - not-worth-it product.

So when I got to the check out counter with my 12 items that came to $50 dollars. I wasn't surprised, but the woman behind me was. She blurted out. good god are those golden pickles or what? This is why I don't bu organic.
Then she realized how REALLY ruder her outburst had been.
I turned to the lady and smiled. Sure I could pick out less quality food, but in the end i would be sick and unhealthy from your white bread. I have food allergies and eating right doesn't always allow frequent luxury. Sometimes it requires choosing between what is available and what will nourish you.
--She stammered...but you hardly have two bags of groceries.....
Yes maam, but those two bags are all food that I can count on to keep me healthy, and certainly they are going to be delicious.

Her eyes fell to the floor, her scarlet cheeks still burning... "what you must think of me with my generic peanut butter, potato chips, little debbies and chex mix bags"

I gently smiled and laughed... if you were my friend we would shop together and make choices that were good for your budget and your body. But, in the end, you seem like an adult that can make choices for herself, and I assume the kids that those little debbies are for... since there seem to be adult cookies in the cart too?

her eyes lifted...
you know.. I am going to put these back... maybe I can find some real TREATS in the organic section. you are right, I like the food to be good, not just cheap.. Happy new year.

and she walked back to find something for herself... I assume truly FOR herself is the way to say it.

Happy New Year