Beansandyoga

Practical, healthful eating and living.

Sites I’m Grateful For November 22, 2013

Going gluten free is the best thing I’ve ever done. A lot of people mistakenly assume that it’s a health tip that anyone can try. I’ve learned that people who don’t truly get sick from gluten may miss out on key nutrients if they go gluten free. But for me, it’s not a choice. My body completely rejects gluten, every bit as much as a a body allergic to shellfish, or peanuts would.

Living gluten free is a lot of work. I cook almost all my own food. Travel is limited unless I have confidence that I can truly steer clear of gluten on the road. I carry my own emergency food stash with me where ever I go, even if it’s just out for errands.

I don’t know what I’d do without the bloggers below. They provide me with delicious recipes that are safe for me, and easy to make. They provide me with variety, and expertise, and their online sharing is a generous gift.

1. Elana’s Pantry

http://www.elanaspantry.com

The simplest gluten free recipes for breads, cookies and desserts that I’ve found. Lots of good tips on Paleo cooking. Her recipes always turn out and I get lots of compliments especially when I take them to a potluck.

2. Angela’s Kitchen

http://angelaskitchen.com

Angela is a busy mom with a gluten-free household to feed. She is organized and a genius with pre-prep. One of my favorites from her site is a tip to buy a month’s worth of chicken, then make three or four different marinades, divide the chicken among the marinades and then freeze until ready to bake. Quick, easy, nutritious meals. Much more tasty than store-bought any day.

3. David Lebovitz

http://www.davidlebovitz.com/

David Lebovitz is a professional chef based in Paris. He travels a lot and takes amazing photos of food markets, restaurants, dishes and his own cooking. Not every recipe he posts is within my range of skill or gluten free, but his guidance is inspiring and visiting his site like taking a little trip without leaving home. Both last year and this year he’s happened to provide naturally gluten-free cookie recipes just in time for the holidays. Last year it was a hazelnut cookie. This year it was almond-flour based amaretti. Both recipes were delicious, elegant and perfect for winter celebrations. I also love his ice cream recipes (I have an ice cream maker), and yes, there’s a part of me that wants to be an American chef in Paris, too.

 

Pumpkin Cookies September 19, 2009

Filed under: Cookbooks,Energy,Party Season Game Plan,Recipes — beansandyoga @ 8:51 pm
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Pumpkin Cookies 9 09I wasn’t sure if I would like these, but this is why I love to try new recipes.  This one is a keeper!

The pumpkin flavor is mild.  Rather than bake all the dough, I set aside one portion in the refrigerator, and I froze a separate portion into spoonfuls on a tray, then transferred them to an air tight container.  One portion, of course, was immediately baked.  Of the immediately baked cookies, a few were tucked away for the next day.  I noticed that the first batch almost tasted bland.  The cookies that were tucked away, however, had a stronger spice taste.  So did the dough I’d stored in the refrigerator.  The next time I make these, I’m going to let them sit a day because the flavors seem to need a day to fully blend.

The cookies stay moist, and seem to get better after sitting a day.  After that, they go fast!

MOOSEWOOD PUMPKIN COOKIES

1 cup butter at room temperature

1 cup sugar

1 cup pumpkin puree

1 egg slightly beaten

1 teaspoon pure vanilla extract

2 cups unbleached all-purpose white flour

1 teaspoon baking powder

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon salt

1 cup chopped peanuts or walnuts, slightly toasted

1 cup raisins or dried cranberries

1/2 cup chocolate chips

Preheat the oven to 375 degrees.

In a large mixing bowl, cream together the butter and sugar.  Add the pumpkin, egg and vanilla and mix until well blended.  Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl.  Stir well to form a soft batter.  Stir in the chipped nuts, raisins and chocolate chips.

Drop by rounded spoonfuls onto a large, unoiled baking sheet, allowing a little space for the cookies to spread as they bake.  Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom.  Mine did not spread; they baked into cake-like sturdy mounds.  Use a spatula to transfer to a cooling rack or plate.

From the “Moosewood Restaurant New Classics” cookbook.