Chicken Dumpling Soup - Cheater Style!!

Today was a ridiculously crazy day.  My little monster who flooded my bathroom yesterday just so happened to unintentionally swallow his hearing aid battery when he was knocked on his back by his sibling in a race to the open fridge.  SO we found ourselves scrambling off to an X-Ray appointment about 2:30 and I knew that tonight's dinner ideas were going to be toast - almost literally.  Chicken Dumpling Soup with my inventive cheating methods was just an attempt to place a meal more decent than that on tonight's dinner table, but the end result was beyond my wildest intentions!

If you have never made a dumpling soup, it is a little tricky.  I'm talking even using the normal white flour (wheat), it's not all that easy to accomplish.  I tried Gluten Free Chicken Dumpling Soup one other time and it felt like it would be impossible to accomplish with Gluten Free ingredients, because the dough just dissembles into nothingness once it hits the boiling liquid.  SO today I implemented my Cheater Style and it not only worked, but the taste was of utter awesomeness!!  Its outcome caught me by such surprise that I did not even snap a picture of it prior to serving, hence no picture.  I was also rushing out the door so quickly after downing my bowl, that I did not even get to see the kids' reaction when they tasted theirs.  However, when I returned an hour and a half later, every single one of them and my not so gluten-free-thrilled husband came and told me how much they loved it! A definite hit!! The recipe was so excellent that it will definitely be made again at which time I will surely snap a quick pic and update the entry.

Chicken Dumpling Soup

Soup

3 Small-Medium Chicken Breasts Diced in 3/4 inch cubes

2 Small Carrots chopped in thinly sliced coins

2 Celery Ribs, average sized, sliced in 1/4 inch slices

2 TBSP Dried Onion Flakes

About 6 cups of water

* * * *

32 oz Box Chicken Broth

3/4 - 1 tsp Salt (or to taste)

1/8 -1/4 tsp Pepper 

1/4 - 1/2 tsp Garlic Powder

 

Dumplings

1 cup Gluten Free Bisquick pancake/biscuit mix

1/3 cup Shortening 

* * * *

1 egg + 1 egg white

1/4 cup Rice Milk

1) Place first list of soup ingredients in a pot, cover, and bring to boil. Turn down as needed to prevent spillage. 

2) Now keep your eye on the soup, but direct your attention to the dumplings.

3) In a small mixing bowl, cut the shortening into the biscuit mix to pea sized (just as box instructs)

4) Add 2nd list of Dumpling ingredients and mix well.

5) Using a spoon drop dough onto cookie sheets in drops just bigger than 1/2 tsp.

6) Bake 375 for 8 -10 minutes til the bottoms are just golden; once you put them in the oven and set the timer, return back to working on the pot of soup on the stove.

7) Add 2nd list of soup ingredients to the pot and bring to boil again, then turn off stove.

8) Serve by placing dumplings in bowl as the soup is served.

Serves 2 Adults and 4 kids OR 4 Adults.

Yellow Birthday Cake - Strawberry Shortcake

I have been meaning to put a cake up for some time now, but had not quite gotten around to it.  We just don't make cakes very often and most of our birthdays are summer birthdays.  So with Easter came a good time to do it.  We decided to have Strawberry Shortcake, for which I have included all the recipes needed to make it.

This is a great all round cake recipe.  Use it for shortcake, Birthday Cake, or even for Tres Leches Cake (if you are going to make this Tres Leches Recipe, be sure to double this cake recipe for it).  It is strong (won't fall apart), has a delightful flavor, is spongy just like the wheat based cake mixes, and in my opinion is better than any gluten free boxed mix you will find at a store for much less than they would cost too! One recipe will make a 9" inch round or 10 x 7 inch rectangular cake.  If you would like a 13 x 9 inch rectangle or 2 - 9 inch rounds, just double the recipe. 

If you like buying the boxed mixes to have on the shelf for convenience, try pre-packing your own mixes in 1 quart ziploc bags, putting dry ingredients in the bag and marking the bag with wet ingredients and baking information.  (If I make 10 of the same pre-packed mix simultaneously, it takes less than an hour.  I would likely only use about 4 of these in one year, so I would only do 4 for our family, which would take about 1/2 the time.)

Yellow Cake/Orange Coconut Cake

1/4 cup Vanilla Pudding mix*
       (I use Jello Brand Sugar and Fat Free
        because it is Gluten and Dairy Free)

1/2 cup Tapioca Starch

2/3 cup White Sugar

1/2 cup Rice Flour

1 1/4 tsp Xanthan Gum

1 tsp Baking Soda

2 1/2 tsp Baking Powder

1/2 tsp Salt

* * * *

2 eggs + 1 egg white (large)

6 TBSP Melted Butter

2 TBSP Coconut Oil (can be subbed w/ butter)

1 tsp Orange Extract (or favorite extract)

2/3 cup Rice Milk (Vanilla Flavor if you have it)

*you can substitute 1/4 cup tapioca starch plus 1 tsp vanilla for the pudding

1) Combine all dry ingredients (top list) in a Medium Bowl

2) Combine all wet ingredients (bottom list) in a small bowl and beat/mix til eggs are well incorporated

3) Form a well in the dry ingredients and pour wet ingredients in it.  Mix just til combined.

4) Pour into a greased 10 x 7 inch  pan (I think my pans actual measurements averaged about 6.5 x 9.5) .  Bake 350 for about 35 minutes or until a toothpick comes out clean. You can also use a 9 inch round pan with the same bake time.  (The bake time depends largely on the pan size you choose, so if you are not using this size, check for when a toothpick comes out clean.) Cupcakes take about 20 minutes.

For the Strawberry Shortcake I made in the picture above, here is how I did it:

Strawberry Syrup

1 1/2 cups Sliced Strawberries 

1/2 cup Agave Nectar 

1 tsp Corn Starch

1) In a small sauce pan whisk together the agave nectar and starch.  

2)Turn oven on to medium/high heat add the strawberries and stir near constantly until the syrup begins to foam.  When it has been foaming for a minute or two, turn off heat and let cool.

3) I topped cake slices with fresh sliced strawberries, followed by strawberry syrup, and then some whipped cream.

Mimi's Carrot Raisin Muffins - My way

Reminiscing on the past and all the wonderful goodies that you met there, and you are sure to cross over memories of Mimi's Cafe Carrot Raisin Muffins.  THEY ARE GOOD!!  MMMMM!!  You would never know they were gluten free!! These are clones in all goodness!

Cheating.  We all do it or are tempted to, especially with the best of wheat creations, like Mimi's muffins.  And now there is no need to cheat anymore.  I promise, these are more Mimi's than I ever expected them to be.  The flavor, the sponginess, the sweet goodness. . .the satisfaction you get from partaking of them.  I PROMISE!

Start your mixers and your ovens, Mimi's has crossed over and they are on our side!

Oh, and by the way, don't thank me for them, thank the leak.  Someone at Mimi's is just not very good at keeping their best secrets. These are their recipe, less the gluten, and definitely a better nutritional value, but you would need to be told they were not Mimi's!
 
Mimi's Carrot Raisin Muffins - Gluten Free of Course
 
2/3 cup Tapioca

1/3 cup Rice 

1/3 cup Sorghum 

1/4 cup Fresh Ground Flax (I use our spice/coffee grinder)

1 1/2 tsp Xanthan Gum (or 2 1/2 tsp Guar Gum)

1 1/4 tsp Baking Soda
3 tsp Baking Powder

2-2 1/2 tsp Cinnamon
1/2 teaspoon Salt
2/3 cup chopped walnuts
*  *  *  * 

1/2 cup Pumpkin/Butternut Squash puree*
1 cup finely shredded carrot 
1/2 cup Melted Butter
1 1/3 cups Dark Brown Sugar**
3 eggs
1/2 cup Dole Crushed Pineapple (these are small chunks, not truly crushed like the off-brand)

1/2 cup soaked raisins


*I will be using Sweet Potato next
**If using light brown add 2 tsp Molasses, If you do not have Brown Sugar use 1 cup white Sugar and 1/4 cup Molasses.  Next I will try Agave Nectar in place of the brown sugar, that is alot more sugar than I am comfortable with.

Before starting make sure that you have Butternut Squash or Pumkin puree available for use.  You can use canned pumpkin, but if you like fresh roasted, it would be a great 'night before' project.  I always have the two handy in my fridge so it is available on a whim.  You can roast your own by slicing in half long ways and placing face down on a tray sprayed with non-stick spray.  Place in oven preheated to 350 for 1 hour 15 minutes for the average butternut squash or pie pumpkin or 50 minutes for smaller.  It will be done when you can remove the meat from the skin with a spoon.  It should take no effort to remove the skin.

1) Place 1/2 cup of Raisins to soak in hot tap water for 10-15 minutes or until plump.  After they are plumped, remove from liquid and pat dry with a paper towel and set aside.

2) Thoroughly press juice from crushed pineapple by using a strainer and a spoon.  I used a tuna press, but placed the pineapple in the top and pressed the juice out the bottom with a spoon.  I removed juice til there was no visible liquid in the pineapple.

3) Whisk first list of ingredients together in a medium bowl, except Walnuts

4) Mix second list of ingredients together in a smaller bowl

5) Make a well in the dry ingredients, add the Walnuts and wet ingredients.  Mix sufficiently to just moisten.  DO NOT over mix.

6) Fill 14 greased muffin tins just barely below the top.

7) Bake in a preheated oven 350, for about 25 minutes or until a tooth pick inserted in middle comes out clean.

Baking with Honey, Agave Nectar and Maple Syrup

 

There are a lot of people who like to use Honey, Agave Nectar, Maple syrup, or other natural syrups as a substitute of sugar in their recipes.  They are wonderful substitutes, because of the natural nutrition they add to your food.  I always try to find RAW when ever possible, because the enzymes will still be in tact. If you have never substituted syrups for sugar in a recipe before, it is rather easy.

For starting, 1 cup of sugar is equivalent to:

• 1 cup of Honey - Reduce liquid by 1 TBSP

• 2/3 cup of Agave Nectar - Reduce liquid by 2 TBSP

• 1 cup of Maple Syrup - Reduce liquid by 3 TBSP

When you are using a heavier syrup, like honey or corn syrup, in a recipe that is supposed to have a light result,  add a 1/2 tsp Baking Soda per cup of syrups used.

When you use any syrup in place of granulated sugars (including brown, white, raw, etc) the baked goods tend to turn golden much faster, so you also want to turn the oven down 25 degrees.

An 'ODE' to Cinnamon - AND a Simple Cinnamon Tea

Have you noticed that I use Cinnamon alot and when I use it I use lots of it?  Well if not, I DO!  SO now you are likely wondering why I bring it up and why I do.  

SO I will tell you. . .

Cinnamon is a very beneficial fiber.  Nearly its entire composition is fiber with minimal amounts of other simple carbs and minimal sodium, but with its simple composition comes quite miraculous health benefits.  Did you know that cinnamon regulates blood sugar levels?  It does!  By regulating your blood sugar levels, you will also regulate your hunger. . .With Obesity and Type 2 Diabetes on an exploding rise, you can see why something as simple as cinnamon could be so important in someones diet.  Another important factor that helps the same population of individuals and more too, is that cinnamon also lowers your LDL or BAD Cholesterol. It seems very fitting that cinnamon usually accompanies sugar in the best of treats slathered in cholesterol loaded fats like cinnamon rolls.  Already you can see how important it is in our diet.

While these are the primary reasons I started to use cinnamon in my baking, it hardly gives the story of the importance of cinnamon. If you read the following articles, let me bring your attention to the fact that cinnamon also has antifungal and antibacterial properties and specifically has been proven to successfully control prescription resistant yeast infections and thrush.  

Yes! Cinnamon is very important in our diets. 

Health Benefits of Cinnamon

10 Health Benefits of Cinnamon

Cinnamon Tea:

1 Cinnamon Stick

2-4 cups of water

Put water and cinnamon in a pot on the stove.  Bring to boil until the water has a brownish tone to it.  About 10-15 minutes.  Add sugar to taste if desired.

Double Chocolate Coconut Muffins

Today is Conference Sunday for The Church of Jesus Christ of Latter-Day Saints.  Ultimately, what that means, is we get to stay home and watch church on TV!  For many families it means extra family time (or perhaps time with friends too) and a wonderful day for special foods!  

For some odd reason I could not sleep last night and so I began to think about what I wanted to make today.  I really felt like having one of those giant Chocolate-Chocolate Chip or Blueberry Streusel Muffins that you can buy at Sam's Club, but I also really wanted to try out my new Coconut Extract that I just bought.  Then I had starter coming out my ears, because I had not used it all week and it was due for its 2nd feeding; I had to get rid of it.  SO then I thought maybe I would do a chocolate twist on my Amish Friendship Bread, because that is a sweet bread...(But most recently I have removed the started from this recipe and I think it is about perfect.)

As I was working I had more ideas coming.  Coconut extract instead of Vanilla. . . Perhaps a Streusel topping like the giant Blueberry muffins had. . .My usual streusel topping has oatmeal in it.  I did not want to use Oatmeal, because the most recent allergy tests show a separate allergy to Oatmeal for 3 kids.  Since it has coconut in it, I decided I would use coconut in place of the oatmeal and in order to make the streusel and muffin seem more connected, I used some chocolate in it. After making them I thought I should have also traded Macadamia Nuts for the pecans, not that I had some.  I will definitely try it next time, that would really finish up these beauties!!   If you want a simplified version of these muffins, I do have one (here) that bundles a Betty Crocker brownie mix in place of many of these ingredients.

Double Chocolate Coconut Muffins 

Topping

2 TBSP Tapioca Starch
2 TBSP Nestle's Chocolate Milk Powder (it is Gluten and Dairy Free)
1/4 cup Brown Sugar (Coconut sugar works well here too)
1/4 cup Pecans, chopped
1/2 cup Coconut
2 TBSP Melted Butter or Coconut Oil

Mix all dry ingredients in a bowl, add melted butter, mix until coated evenly, then set aside. Be sure to do this step first, so it is ready to use once you have your dough made.

Muffins

3/4 cup Pumpkin
1/2 cup Melted Butter or Coconut oil
1 cup Warm Milk (I use rice milk)
3 Eggs, room temp 
*  *  *  *  
1 Large box of Jell-O brand Fat and Sugar Free Chocolate Pudding 
1/3 cup Wild Rice Flour
1/3 cup Tapioca Starch
1/3 cup Unsweetened Coco Powder

3 TBSP ground Flax
1 1/2 cup Sugar (I don't recommend using coconut sugar here, it really has a               
                              bad contrast with chocolate flavors)
2 tsp Baking Powder
1 tsp Baking Soda
2 1/2 tsp Guar Gum (or 1 3/4 tsp Xanthan Gum)
1/2 tsp Salt
2/3 cup Coconut
3/4 cups Chopped Pecans or Walnuts
1 cup Semi-Sweet Mini Chocolate Chips  

1) Mix all wet ingredients (1st list) in medium bowl
2) Mix all dry ingredients (2nd list) in a larger bowl
3) Form a well in the dry ingredients and pour all of the wet ingredients in it. mix sufficiently to just moisten the dry ingredients and then stop; do not over mix.
4) Fill cups of pre-greased muffin tins with dough (level with the cup rim) and top with about 2 tsp of the topping.  Be sure to lightly press the topping into the muffin dough.
6) Bake 350 for 26-30 minutes. Let cool for 10 minutes.

Makes about 18 

Mock-aroni and Cheese

This week end we went out for brunch after a strenuous bike ride.  I had a garden omlette with Hollandaise sauce.  Don't ask me how macaroni got on my mind.  Maybe it was because I had been promising the kids I would make it for them for about a week, but still had not yet complied.  As I ate the omlette, I was taken by the creaminess of the sauce and its natural yellowness with a sheen as the light hit it.  Usually when I make Hollandaise sauce it is over Asparagus or Broccoli, but over noodles?  I had never even thought to use it over eggs!

The first time I had Macaroni and cheese in the non-dairy world, I remember walking away feeling like I had not yet eaten.  I felt starved, like there was a bottomless pit at the bottom of my stomach.  I walked away from the commercial versions out there and started to make my own.  Slowly that pit was going away as I added fats to the recipe.  Finally it was gone when I added the cream cheese substitute and butternut squash.  The only problem with the cream cheese substitute was it did have soy in it, so we had to limit our intake and use it sparingly meaning we could not have it very often.  The great part of this one is that it has egg yolk in it which is actually a good source of Protein and will be 'filling'. Though non-dairy cream cheese does have a good flavor, you really don't need it, but could choose to use it if you want.  So my kids can enjoy mac and Cheese a lot more often now!  For those of you who have an egg allergy, the other Mac and Cheese recipe will better suit you.

So, tonight, I set off to accomplish macaroni for my kids using a method far different from my previous methods.  This macaroni is great in every sense of the word!!  It has the texture, look, and flavor of macaroni.  It looks like macaroni on day one and looks like it a day old too. . . not that it will last that long : )  

Mock-aroni and Cheese

 

4 egg yolks

1 TBSP freshly squeezed Lemon Juice (or vinegar)

1/2 cup unsalted butter,  melted (1 stick)

1) Bring a pot of water to a boil as you whisk egg yolks, melted butter, and lemon juice together with a fork in a metal bowl.  

2) Over the pot of water continue whisking briskly with a fork until mixture thickens. Be careful not to let the mixture go up the sides or sit, because the yolks will scramble.

3) Remove from heat, set aside (still in the metal bowl) and add your uncooked macaroni elbows (about 12 oz) to the already boiling water.

 

Then:

1 1/2 TBSP Butter

1 TBSP Cornstarch

1  cup Rice Milk 

  

4) Melt butter in a pan over the stove and then add the cornstarch and stir feverishly so no lumps can form.

5) After well mixed, add milk and stir constantly til it starts to thicken.  Remove from heat and add to the 1st mixture in the Metal bowl.

Then add:

3/4 tsp Salt

1/4 tsp White Pepper (you can use black if you don't mind the specks)

1/4 tsp Ground Anatto Seed (for color only; you can find this in the spice section)

You don't have to, but I recommend adding 1/4 cup pumpkin or butternut squash puree.  Mix well and pour over cooked noodles.  Serves about 5 average 6-10 year old kids.