Category Archives: Gourmet Lisa

Extra nutty gluten free waffles

Yesterday, I transformed a top I no longer wear into an apron for Jilly and so my kids were dying to cook.

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Before I was really even awake this morning, they were next to my bed, 2 inches from my face, aprons on, begging to help make breakfast. They had already decided on waffles. I was nearly out of Pamela’s mix though and I’ve had some cashew and almond meal just sitting around so I decided to try something new.

Extra nutty gluten free waffles

Ingredients
-1 cup Pamela’s Baking and Pancake Mix
-1/3 cup almond meal
-1/3 cup cashew meal
-1/3 cup GF rolled oats
-1 tsp baking powder
-1/2 tsp cinnamon
-1/8 tsp ground cloves
-1/8 tsp nutmeg
-1/8 tsp allspice
-1 squeezable pouch TJs strawberry applesauce
-2 eggs
-1 cup milk
-1 tsp vanilla extract
-1 Tbsp maple syrup

Mix all ingredients together gently, like you would regular pancake mix. It won’t be completely smooth and you don’t want to over mix. Pour batter on waffle iron and cook to desired time (we like ours on the longest/darkest setting). Enjoy as you would with your regular toppings. We like ours with nut butter and Greek yogurt spread on top.

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Gluten Free Cheddar Biscuits

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My friend Heather asked me for this recipe and I was just going to copy and paste it from my Epicurious app, but I realized that I changed it so much that it would be better if I wrote it out.

It is adapted from a recipe that according to the app appeared in Bon Appetite in 1992. For dinner last night I doubled the ingredients. This made a large cookie sheet worth of biscuits that we cut into squares. The original recipe said it is supposed to yield 35 biscuits, but there is no way because I don’t think we even had that many with the recipe doubled.

Ingredients:

1 3/4 cups Pamela’s Baking Mix
2 teaspoons baking powder
3 tablespoons cold butter (mine was salted so I omitted the 1tsp salt called for in the original recipe, the original recipe also used shortening instead of butter), chopped into little squares
1/2 cup shredded cheddar cheese
3/4 cup buttermilk (I used leftover whey from making and straining yogurt, but buttermilk would work, the vinegar trick in milk would work, or the flour mix already has buttermilk in it so you could just use regular milk if you wanted and they’d probably still taste fine)

Preparation
Preheat oven to 425°F. Line a cookie sheet with parchment paper.

Combine flour and baking powder in your mixing bowl. Cut in butter with a pastry cutter until mixture is crumbly. Stir in cheese until distributed throughout the flour mix.

I cheated and used my stand mixer, but you have to be careful with it for this next step or you will over mix and your biscuits will not be fluffy. Start the paddle attachment on stir then slowly pour in the buttermilk/whey/milk until it is just combined then immediately turn it off. If doing this by hand you probably only need a few stirs to get it mixed.

Now, you can either use my friend Cara’s family biscuit making technique for fluffy flakey biscuits that are heavenly, you could drop heaping spoonfuls on your cookie sheet for drop biscuits or you could do what I did and spread an even layer over the cookie sheet and then cut them afterwards.

No matter the technique you choose, you will then place in the oven and bake until just golden. Remove from oven and enjoy fairly immediately. Or if there are leftovers, toast them lightly as I did for the picture above. Biscuits should be eaten warm, in my opinion.

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Gluten-Free Persimmon Protein Bars

If my kids were allowed to live on granola bars all day long, they probably would. If I’m going to the store for a little something, I always pick up a box of bars too. I usually buy the Trader Joe’s ones that come in the pink box, but if I’m at Target I’ll get some Annie’s ones or Cascadian Farms. I don’t generally buy any with chocolate because it makes my kids CRAZY. For days.

We have a ton of persimmons right now that have just been sitting here waiting to be used from our Abundant Harvest boxes. Last year I made some persimmon cookies and I might again this year since we have so many, but this morning I thought I would try and make something semi-healthy for us to snack on. Our cupboards are getting a little bare, but I’m in that odd spot of not really wanting to buy much before we head out of town for the holidays. So I used what I could find in there. If I made these again, I would probably throw in some rolled oats and cut back the flour a bit. This version was super yummy though and a big hit with the kids that are already on seconds as I type this.

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Ingredients
-1 1/2 cups Pamela’s Baking Mix
-1 egg
-1/2 cup chopped raw almonds
-1/2 cup chopped raw cashews
-1/2 cup raisins
-1 1/2 cups persimmon pulp (I used a few of the little ones that are already edible, my big ones are not quite soft enough. I peeled and chopped them and tossed them in the VitaMix)
-1 scoop Garden of Life’s RAW protein powder
-1/4 cup sugar
-1 Tbsp honey
-1/2 tsp pumpkin pie spice
-1 tsp vanilla extract
-zest of one lemon

Preheat oven to 375. Mix all ingredients together. Spoon out onto a parchment lined baking sheet. Spread mixture out over parchment to about 1/2 inch thickness. Bake for 14 minutes. Remove from oven. Transfer parchment to cutting board and cut into bars. Place bars on cooling rack.

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How many it makes depends on how you cut them. I used one of our typical bars as a sort of template and got 18 bars.

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Gluten Free Orange Rosemary Drop Scones

Remember that time two years ago when I started a different blog documenting our explorations into the Orthodox Church? Well, that’s still happening. It’s been a winding, up and down, stop and start journey. I’m no theologian and I’ve bumbled and fumbled quite a bit along the way, but the journey continues.

Yesterday, we spent some time picking oranges and lemons in my in-laws backyard while we were there splitting up our Abundant Harvest produce box. This picture perfectly depicts Ethan’s intensity and enthusiasm in the endeavor:

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Even though baking and I have a bad relationship (I swear, something always goes completely wrong even when I do everything completely right), I decided I wanted to try to make some yummy scones for coffee hour (the social gathering in the church hall immediately following Divine Liturgy each Sunday). We got a ton of rosemary in our box and I already had some that was used in our house blessing Thursday night. My first instinct was to make cheddar rosemary ones, but it’s a fasting season in the church right now and so that wouldn’t work. I don’t know how orange and rosemary went together in my brain, but it seemed a good combination. I Googled “orange rosemary scones” and quickly found this recipe from Food & Wine. I adapted it to be fasting friendly (vegan) and gluten-free. They were a big hit and gone in minutes.

Here is my version:

Gluten Free Orange Rosemary Drop Scones

Ingredients:
-2 cups Pamela’s biscuit and scone mix
-1/4 cup sugar
-1 Tbsp baking powder
-pinch of salt
-zest of one softball size navel orange
-juice of one softball size navel orange
-3 Tbsp solidified coconut oil (this happens naturally in my house this time of year, you may need to refrigerate yours to get the same effect)
-2 tsp minced rosemary leaves
-1 Tbsp TJs raw organic honey (this stuff is much thicker than other honey I have purchased in the past, the consistency of butter)

Preheat oven to 375.

In a bowl combine flour, sugar, baking powder, salt, orange zest, rosemary and honey with a pastry cutter until mixture is crumbly.

Stir in orange juice until just combined, do not over mix.

Spoon heaping tablespoonfuls onto a parchment lined baking sheet as you would cookies or drop biscuits/scones.

Bake for 10 minutes until just golden on the top and edges. Remove from oven and move scones to a cooling rack. Serve.

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Easiest vegetable soup that will feed you for a week and has a mountain of variations

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We started getting Abundant Harvest again! We’re splitting a small box with Stephen’s parents and it is working out perfectly. No more rotting vegetables in the bottom of my fridge, haha.

The easiest way to use up a ton of our veg is to make soup. I’ve had a few recipes over the years, I was quite smitten with a recipe for sausage, white bean and kale soup that came on one of the newsletter recipe cards for awhile because Cara made it for me as one of my first meals after I had Ethan and those first meals tend to be the stuff of legendary awesomeness (At least my discussions with other moms leads me to believe this is so. Bonus interactive: If you had an awesome post-birth meal that your hormones or the level of work your body did made taste even better than normal tell me about it in the comments!).

Anyway, I am not sure how I started making this version, but it was probably just pure laziness on my part. You pretty much just chop everything up toss it in a pot with the other ingredients and let it simmer. No souffritto, no tiered addition of ingredients, no pot watching, nothing fancy.

No one in my house really loves soup the way I do so I usually make this with the intent of having it for lunch all week after a dinner table fight, for a potluck, to freeze, or to bring to a family that needs a meal.

There are a few different variations that I’ve made too depending on what we have on hand, what I get in the box, etc.

So here’s the basic recipe and the variations follow:

Ingredients:
•1 onion, chopped
• 2-3 carrots, chopped
• 2-3 stalks celery, chopped
• 2-3 potatoes, chopped
• sweet potato or butternut squash, chopped
• 2 qt vegetable broth
• 1 qt tomato soup or roasted red pepper tomato soup
• 1 bunch kale, Swiss chard or spinach, chopped
• 2 cans Cannellini beans
• salt and pepper to taste

Chop all of your vegetables and place in pot with all the other ingredients except greens. Simmer until root vegetables are tender. Add greens and just stir them in to wilt. Serve.

Variations:
• Add an herb or a combination of various herbs chopped finely or wrapped in a cheese cloth sachet that can be fished out at the end.
• Swap or leave out any of the veg depending on taste or what you have.
• Add small pasta in towards the end of cooking and simmer until pasta is done.
• For something more like Minestrone, use a jar (or 1-2 cups homemade) of your favorite marinara sauce instead of the tomato soup and add pasta and green beans.
-For something more like pasta fajiole follow the same instructions above minus the green beans and greens and brown some Italian bacon before you add everything else.
-Add sliced browned/grilled sausage at the end.
-For a more Mexican feel use the red pepper soup and one can of black beans and one can of pinto beans instead of the Cannellini beans. Add in some roasted frozen corn and chopped cilantro at the end. Serve with crunched tortilla chips and shredded cheese.
•An additional variation for the Mexican version is to add some cooked shredded chicken.
• Lentils instead of Cannellini beans
• Rice instead of pasta
• 1 can coconut milk and 1 can tomatoes instead of tomato soup, 1-2 tsp curry powder, cauliflower in with the veg and garbanzo beans instead of Cannellini beans for a vegetable curry soup
• split peas instead of beans, no tomato soup, chop a small ham, no sweet potato/butternut squash, 1-2 tsp fresh chopped herbs of the Scarborough Faire variety
• broccoli and pea pods in with the veg, bok choy instead of the other greens, won tons or dumplings instead of beans, no tomato soup, no sweet potato/butternut squash, shrimp or chicken if desired, and soy sauce to taste for a Chinese soup.

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Basic vegetable on the left and the minestrone version on the right.

I am sure you all can be creative and come up with endless variations of your own. I hope you like soup and the people around you do too. Yum!

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Gluten Free Pumpkin Pie Pancakes

A few weeks ago, I made up some pumpkin pancakes in my newly gluten-free state and they were so good, it was like eating pumpkin pie for breakfast.

I posted a quick picture of my accomplishment on my Instagram feed and a friend asked for the recipe. I am so glad she did and that I wrote it down in the comments because I have been referring back to that picture for the recipe on an almost weekly basis to remember what I did.

The only thing is that the recipe is getting buried in my feed by my daily postings of pictures and it is getting trickier to find it. So I decided to blog it here, purely for selfish purposes, to have it at my fingertips easily. I also realized that I really need to update my recipes page on here with several of my more recent creations so everything is organized and easy to find. My goal is to get that done sometime this week, but we will see.

Gluten Free Pumpkin Pie Pancakes
• 2 cups Pamela’s gluten free baking and pancake mix
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 2 Tbsp brown sugar
• 1 egg
• 1 1/2 cup milk (more if necessary to thin to the right consistency)
• 1 cup pumpkin purée
• 1 tsp vanilla extract

Mix all ingredients together.

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Spoon out onto a warm, buttered griddle.

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When batter starts to look done at the edges, flip and cook the other side for a few minutes until golden on both sides.

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Remove to plate, top with maple syrup and enjoy.

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Gluten Free Pumpkin Granola Muffins

It’s that time of year, time for all things pumpkin. Thanks to Pinterest I’ve been trying new things, but I really should whip out some of my tried and true favorites because there have been some seriously awful flops.

Today I was craving pumpkin muffins since I can’t enjoy the Starbucks Pumpkin Cream Cheese Muffin anymore (sniff, sniff, tear). After a little searching on Pinterest with lots of dead-end and spam links (don’t even get me started on the problems with that site), I decided to try to adapt this recipe from The Yummy Life and it worked out pretty well. I decided to forego the granola streusel topping though and I cut back on some of her amounts for sugar and spice.

Ingredients
• 1 3/4 cup Pamela’s gluten-free baking mix
• 1 tsp baking powder
• 1/2 teaspoon salt
• 1 tsp pumpkin pie spice
• 2 eggs from pastured chickens
• 1/2 cup packed brown sugar
• 1/2 cup plain whole milk yogurt
• 1 can (minus 3 Tbsp that I used in another recipe yesterday) pumpkin purée
• 2 Tbsp butter, melted
• 1/2 cup chopped (with a hand chopper) gluten-free granola (I used TJs loaded fruit and nut kind and it had a lot of big chunks which is why I chopped it first)

Preheat oven to 400. Toss all the ingredients in your stand mixer, mix until combined. Spoon into paper lined muffin tins. Bake for 20 minutes or less. (I recommend less. I followed the 20 min and wound up with some extra crispy tops.)

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