Buffalo Chicken Tarts Recipe

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Ingredients

• 1 package frozen tart shells
• 12 frozen small chicken nuggets 
• 4 tbsp softened cream cheese
• 4 tbsp ranch salad dressing 
• 1/3 cup buffalo wing sauce 
• 1 tbsp butter, melted
• 4 tbsp shredded mozzarella cheese

Directions

1. PREHEAT oven to 375˚F (190˚C). 
2. PREPARE tart shells as per package directions for unfilled tart shells. Set aside. 
3. DIVIDE softened cream cheese equally between the prebaked tart shells. Use the back of a teaspoon to spread on the bottom of the shells. Top with 1/2 tsp (2 mL) ranch dressing.
4. MIX together melted butter and Buffalo wing sauce. Spoon 1/2 tsp (2 mL) into each tart. 
5. PLACE a baked chicken nugget into each tart, and top with 1 tsp (5 mL) of Buffalo wing sauce mixture and 1/2 tsp (2 mL) ranch dressing. 
6. PLACE tarts on a baking sheet and loosely cover with foil. Bake at 350˚F (180˚C) for 20 minutes.
7. REMOVE foil and sprinkle each tart with 1 tsp (5 mL) of shredded Mozzarella cheese.
8. Continue baking for 5-10 min or until cheese is melted and starting to bubble.

Tips

• Bake empty tart shells and chicken nuggets at the same time if the oven temperature is identical for both products.
• Substitute Blue Cheese dressing for Ranch.
• Serve tarts with celery and carrot sticks with extra dressing for dipping.

"Domino’s" Cheesy Bread Recipe

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Ingredients

• 1 tube Pillsbury French bread, unbaked
• 1/4 cup butter flavored oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 2 Tablespoons yellow cornmeal
• 2 Tablespoons Parmesan cheese
• 1 Cup Mexican blend cheese, shredded
• 1/2 Cup mozzarella cheese, shredded
• 1/2 Cup cheddar cheese, shredded
• 1/2 teaspoon parsley

Instructions

1. Preheat oven according to french bread package.
2. Combine oil, garlic salt and garlic powder, brush over the bread.
3. Sprinkle corn meal on top of the bread and then flip over.
4. Put cheeses on top of the bread, sprinkle with 1/2 of the
5. Parmesan, parsley, and remaining butter.
6. Bake bread according to the package until cheese is melted and bubbly.
7. Remove from oven and sprinkle with remaining Parmesan cheese.
8. Allow cheese to set for a minute.
9. Cut bread width-wise into 1 inch slices.

Karina's Gluten-Free Apple Crisp

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The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Gluten-Free Corn Muffins - A Spicy New Recipe

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Our newest gluten-free muffin recipe- grainy and tender with a hint of spicy.

My heart is often tugged in multiple directions. Yanked this way, and pulled that way. Like one long, drunken walk of contradiction. Opposing strategies, assumptions, and intentions collide and churn and grip my emotional little pump like a fist- far more often than I care to admit. For all kinds of reasons. If I was a believer in astrology I would now confess my Gemini imprint. Which allegedly explains my dual nature and divergent tendencies. I have always pursued two paths at once, and wrangled opposites like the celestial twins I supposedly embody. But the only current subscription card I carry is not to the stars above in any connect-the-dot sense, but to the Big Kahuna. The Mother of All. That's right.
Love.
That's why this past year was so tough, Babycakes. 
So much anti-love. So much devoted divisiveness. So much snide finger pointing and blame. So much snark and cynicism. So much collective denial. So much hurt and incredulity for anyone who has a heart. Or tenders a tendency to listen rather than rail. And this year's ending. Its post-hurricane holiday season bruised by glass-eyed shock and long, long heartache. Every mother in the world nested that cold pit of terror darkly inside her deepest, secret place. That place without words. The terror is clean and razor sharp. It beats, too, like a heart.
So I must write about it. In words that sting and stutter in their inadequacy.
I am tired of our culture of death. I am weary of our appetite for power and violence. I am numb from the depth of greed that poses as success.
I tell you this because I must. I have no choice, truth be told. I gotta talk about it. If you visit for the recipes only, or stop by for encouragement and celiac support, you may be raising an eyebrow right about now. You might prefer fun and perky chit chat. Not all this complicated feeling stuff. I know.
Recipes, inspiration and support- it's all here for you. My family and I knit our love of good food and gluten-free support for you. We have for seven years. And will continue to do so in the new year. 
But you should know- goddess status aside- I struggle with this stuff every day- just like you. I know you do, too, because you are here right now. Reading these words. You care. You love. You worry. You are tired of the superficial, the weak reasoning, the shrugging dull acceptance that this is the way it has to be. Because you know- like I do- it doesn't.
Love can win. Light can penetrate the darkest hour. Denial can be pinched and prodded awake. Common sense values can be sexy. Golden Rule ethics are still hot. Still small voices can be excavated. And heard.
I am turning to the new year with hope for a better one. Where not one single child is riddled with bullets (is this really too much to hope for?). Where our political process is governed by doing the right thing- and not by money, and its corporate culture of greed. Where guns are not sexy. And our appetites are hungry for knowledge, art, culture and truth.
I know, I know. My Age of Aquarius hippie artist proclivities are showing.

And if I could? I would invite you all over for cocoa and muffins. I would make you a big bowl of mulligatawny and hand you my favorite spoon, and play some Yo Yo Ma and James Taylor on the HiFi. We could watch the deer outside the kitchen window as snowflakes spin their magic just before dark. The recipe I would make would be this new corn muffin recipe spiked with spicy green chiles and golden pumpkin.

A match made in heaven.

Or hatched by a Gemini goddess wrestling with light and dark.

You decide.

Warm from the oven corn muffin, waiting for butter.

Gluten-Free Corn Muffins - A Spicy New Recipe

Steve whipped up these chile studded golden morsels of corny goodness this week to have on hand for the Crock Pot stew and soup we planned to make. These would also be killer with this chili.

As we started gathering ingredients for our favorite corn muffins, we just so happened to have some leftover canned pumpkin in the fridge. And some Trader Joe's roasted green chiles. What happened next? A new recipe was born.

Ingredients:

1 cup sorghum flour
3/4 cup (gluten-free certified) cornmeal
1/2 cup potato starch (not potato flour)
1/2 cup organic light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 teaspoon GF chili powder
1/2 teaspoon cinnamon
2 free-range organic eggs, beaten
1/2 cup expeller pressed organic Canola oil
1/2 cup warm milk or non-dairy milk
1/2 cup canned pumpkin or winter squash
1 4-oz can chopped roasted green chiles, drained
A sprinkle of cinnamon and GF chili powder for topping

Instructions:

Preheat your oven to 375ºF. Line a 12-muffin tin with paper liners.

In a large mixing bowl whisk together the sorghum flour, GF cornmeal, potato starch, brown sugar, baking powder, baking soda, xanthan gum, sea salt, chili powder, and cinnamon.

Add in the eggs, oil, milk/non-dairy milk, pumpkin and beat until a smooth batter forms. You can use elbow grease and a wooden spoon, or your trusty mixer.

Stir in the chopped roasted green chiles by hand.

Spoon the batter into the muffin cups, and smooth out the tops with wet fingers. Sprinkle with a touch of cinnamon or chili powder.

 Bake in the center of a preheated oven for 20 minutes, until domed and golden. The tops should be firm to a light touch. Test doneness with a clean toothpick, if you like.

Cool the muffins on a wire rack. Serve warm for fabulous flavor.

Wrap, bag and freeze leftover muffins to preserve fresh-baked texture and taste. Reheat on a griddle with a dab of butter, or olive oil.

Wonderful with a bowl of hot soup or chili. Delicioso with Mexican food.

Makes one dozen muffins.


Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina's Notes:

For my vegan companions- Steve made this corn muffin recipe with eggs, but I know they'd also work with Ener-G egg replacer. See this older corn muffin recipe for proof.

We used organic soy milk- but any milk or plain non-dairy milk will work.

No pumpkin on hand? I've also made a version of these using cooked sweet potato. 

As for flour changes- I hesitate to recommend any rice flours these days. I'd say- use your favorite blend- but- realize you may not achieve the lovely crumb we got here, with sorghum flour, cornmeal and potato starch (there really is a difference in GF flours- the blends we are whisking up these days are not gummy or gritty or dense- they are light and tender). 

Remember to keep your added ingredients on the room temperature to warm side- adding in ice cold pumpkin puree or milk will chill down the batter and require a longer bake time. 

Happy New Year!

Gluten free seitan style cutlets and creamy orange rise n' shine porridge

To contact us Click HERE



Creamy Orange Millet Rise n' Shine Porridge
Delicious, creamy millet flavored with orange, banana, vanilla and a hint of cinnamon!  This is the perfect hearty breakfast for a cold fall or winter morning.  It will brighten that cold morning with the sunny citrus orange flavor but will fill your tummy and keep you warm on those cold mornings.  
I found an amazing way to overcome the somewhat gritty undesirable texture of millet and this breakfast was so creamy and delicious.  My kids cleaned their bowls and they usually don't like porridge style breakfast, they like pancakes, muffins and other baked goods.


I couldn't resist posting a couple of my recent recipes!  I know, I know I said my blog would be retired and in a sense it is......no more recipes will be available but if you want to keep up with what I am creating you can always check back for the pics.

My recipes will now only be available through: BODYMADE 
www.bodymadepro.com  

The new android app is the only place to get my latest recipes.

Gluten Free Seitan Style Cutlets


Oh, my these little cutlets are DELICIOUS!  They will be served on Thanksgiving as part of my Peaceful Thanksgiving menu!

It is extremely difficult to get a gluten free style seitan to work out well but these were delicious.  My husband said they certainly made his top ten list!  They held together very well, had a great texture and tasted delicious with a dollop of creamy gravy!!
I served them with delicious quinoa pilaf for a delicious, complete meal!

I went through a short period of chef block where I just could not come up with recipes but it seems it is over and I am back in the kitchen creating.  It has been fun to create without stress as well as to take time off from creating when I'm just not feeling it.

How to plate like a pro

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For those of us who will be entertaining this holiday season, here is how you plate your dishes like a pro with some tips from the Most Interesting Academy.

1. Color. Monochromatic dishes are not appetizing. Nobody wants to eat an all-white meal. Adding color will almost always improve the look of a dish, as long as you’re not overdoing it. Not to mention that foods that are brightly colored often have more nutrients. Think about herb oils, juices, and broth reductions. They’re great ways to add lots of color and flavor without heaviness.

2. Crunch. When adding a crunchy element, always save it for the last minute and find the food with the least amount of moisture to prop it up on, so it doesn’t wilt.

3. Observation. Start to notice the plating when you go out to eat. Analyze the different elements, and then try to replicate some at home. When you really look at how a chef puts a course together, you start to get an idea of the way colors, shapes, textures, and temperatures can fit together to make an interesting dish.

4. Plates. White is standard, and my personal favorite, because I like the way that brightly-colored foods contrast with the white space. But whatever plate you use, it will affect the way the dish looks. Try different colors, sizes, and shapes to figure out what works with different foods, and with your personal style.

5. Negative Space. Negative space is your friend. Negative space helps the look of your food pop off the plate. Visual clutter is unpleasant to the eye.

6. Practice. You might not hit on the right plating idea the first time you do it. Try a couple different combinations of elements to see what looks best. Even if you’re not doing a practice run of the meal, you can plate, rearrange, then put things back to heat up again. Or practice when it’s just a casual meal you’re making yourself, just to get your skills up. The more you do it, the more ideas you’ll have.

 

"Olive Garden" Zuppa Toscana Soup Recipe

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Ingredients

• 1 pound Italian sausage
• 2 large russet baking potatoes sliced in half and then in 1/4 inch slices
• 1 large chopped onion
• 1/2 can Oscar Meyer Real Bacon Bits
• 2 cloves garlic, minced
• 2 cups chopped kale or Swiss chard
• 2 14.5 ounce cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Instructions

1. Cook sausage in a 300-degree oven for approximately 1/2 hour; drain on paper towels and cut into slices.
2. Place onions, potatoes, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale, cream, and water (optional). Heat thoroughly and serve.

happy new year

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saw this on facebook today (thanks gigi) and thought it accurately summed up my goals for 2013.  wishing each of you a very happy, healthy and inspirational new year.  thank you so much for supporting napa farmhouse 1885 during the past 4 plus years.  we will be celebrating our 5th anniversary in february.  i so appreciate your comments, emails, facebook posts, tweets and support!

my best,
diane
napa farmhouse 1885
red or green

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

roasted root vegetable pot pie with extra virgin olive oil biscuits

To contact us Click HERE
happy new year everyone! i am excited to tell you about a new weekly "fest" from food network. longtime readers know we do a summer and fall series each year focusing on different fresh, in-season fruit and vegetables each week. for the first time ever we are going to continue the event during winter. the difference is "winterfest" will emphasize comfort foods. the schedule for "comfort food feast" is as follows:

January:
2- Pot Pie
9 – Potatoes (mashed potatoes, French fries, etc.)
16 – Chocolate Chip Cookies
23 – Pizza
30 – Chili of any kind (for Super Bowl)

February:6 – Chicken (fried chicken, chicken and dumplings, etc.)
13 –Stew (of any kind)
20 - Meatloaf
27 – Biscuits

March:6 – Grilled Cheese
13 – Comforting Pasta (Mac and Cheese, Carbonara, Baked Spaghetti, etc.)

this is going to be fun! my two new year's goals (i like that word better than resolutions) are to #1. continue experimenting with recipes that taste delicious and use clean, healthy, good-for-you ingredients and #2. cook like a locavore. the second goal has never been more challenging for me. using local, in-season food in the middle of winter in california is one thing....in a small, mountain/desert town like taos it is completely different. we get snow here! :)



we start comfort food feast with pot pies.  if you have been following me for a while you know i like to make dishes that are extremely versatile...that can be made often but, by changing the ingredients, taste new.  a perfect example is biscuit topped pot pies.  i made this bean & green chile pot pie with cornmeal biscuits last week for my blog red or green? and loved it so much i tweaked it to create today's version...roasted root vegetable pot pie with extra virgin olive oil biscuits. root vegetables, onions, garlic, red bell peppers, kale tied together with a healthy white sauce spiked with a bit of bourbon and topped with crunchy olive oil biscuits.  delicious! you know what?  no one asked why we were having pot pie days apart....they never noticed the similarities.   both recipes were voted the highest compliment you can give in my house.  "this is so good it is bloggable!"  :)   give it a try and please let me know what you think.

here is a tip for the biscuits used in a pot pie. bake them first and then use to top your filling ingredients. most recipes call for the raw dough to be baked along with the rest of the pot pie. i find the biscuits are never crisp and crunchy on the bottom when using that method. i am not a fan of mushy dough.

my favorite thing about this recipe...other than the taste...it that it is really healthy and good for you.  it is chock-full of vegetables, the "white sauce" is made with extra virgin olive oil, white whole wheat flour* and unsweetened coconut milk. your friends and family will swear it is the more traditional white flour, butter and whole milk version...yeah! (and the bit of bourbon makes it over the top good) the biscuits are a riff from one of the most popular recipes ever on this blog...made with olive oil instead of butter and whole wheat or spelt flour.  they are drop biscuits so no chilling, rolling or cutting out.   this dish is easy, delicious, good-for-you and...if you shop carefully, can be made with mostly local ingredients...even for a california girl currently living in taos, new mexico. 

roasted root vegetable pot pie with extra virgin olive oil biscuits
(serves 6 as a main course)

1 kohlrabi, scrubbed and chopped into bite sized pieces
1 rutabaga, scrubbed and chopped into bite sized pieces
2 large carrots, scrubbed and chopped into bite sized pieces
1 large sweet potato, scrubbed and chopped into bite sized pieces
extra virgin olive oil
sea salt
freshly ground black pepper
1 white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 red bell pepper, chopped
1 tsp dried thyme
1 tsp dried sage
1 tsp lemon pepper
1 tsp cayenne pepper
1 cup chopped kale,  cut chiffonade
white sauce (recipe follows)
extra virgin olive oil  biscuits (recipe follows)

preheat oven to 400 degrees.  place kohlrabi, rutabagas, carrots and sweet potato on 2 parchment paper lined rimmed baking sheets.  drizzle with 2 tbsp olive oil per pan.  using your hands, roll vegetables in oil until all sides are coated.  sprinkle with salt and pepper and roast in oven for 40-60 minutes, or until vegetables are golden brown and caramelized. 

meanwhile, heat a large skillet over medium heat and add 1 tbsp olive oil.  add onion, garlic and bell pepper.  saute until vegetables are softened and the onion is translucent.  add seasonings and 1 pinch each salt and pepper.  add roasted root vegetables, white sauce and kale.  cook for 5 minutes.

preheat oven to 375 degrees. butter or oil a 9 inch deep dish pie dish. add vegetable mixture to dish, top with baked biscuits and heat in preheated oven until piping hot ( 15-20 minutes). i pair with a large salad for a delicious, healthy, vegetarian dinner.  you could serve as a side dish with roast chicken, pork or a steak.

white sauce
1/4 cup extra virgin olive oil
4 tbsp white whole wheat flour* or spelt flour
pinch salt
2 cups unsweetened coconut milk (the kind in cartons, not cans)
1 tbsp bourbon (optional, but really makes the dish)

heat a small sauce pan.  add the olive oil and whisk in the flour one tablespoon at a time eliminating all lumps.  cook over medium low heat for 3 minutes whisking constantly.  add in coconut milk and cook, stirring often for 15-20 minutes or until mixture thickens.  sauce should be the consistency of thick cream.  stir in bourbon and set aside.  (keep warm over very low heat)

extra virgin olive oil drop biscuits3 cups white whole wheat flour* or spelt flour
1/2 tsp salt
2 tsp alum free baking powder
2 tsp raw honey
1/2 cup extra virgin olive oil
3/4 cup unsweetened coconut milk (plus 2 tbsp) (the kind in cartons, not cans)

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form. gradually add 3/4 cup milk a little bit at a time until all the dry ingredients are incorporated into the dough. the dough will be crumbly but should hold together when squeezed with your hand. if too dry add 1-2 tbsp additional milk.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 40 minutes or until biscuits are golden brown. i use approximately 1/4 cup of dough for each biscuit...but you can make yours as small or large as you like. baking times will vary depending on size.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white.  contains all the fiber and nutrients of regular whole wheat but lighter in color and taste.  note...this is not white flour...the color is light brown when baked.  i like the king arthur brand**
 
it is pot pie week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:
Made by Michelle: Chicken and Biscuits in a Pot
The Lemon Bowl: Chicken Pot Pie With Phyllo (Dairy-Free)
Napa Farmhouse 1885: Roasted Root Vegetable Pot Pie With Extra-Virgin Olive Oil Biscuits
Red or Green?: Bean and Green Chile Pot Pie With Cornmeal Biscuits
FN Dish: Post-Holiday Pot Pies

do you have a favorite comfort food recipe you would like featured? feel free to post in the comments section of this post.

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook

i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.

Gluten free seitan style cutlets and creamy orange rise n' shine porridge

To contact us Click HERE



Creamy Orange Millet Rise n' Shine Porridge
Delicious, creamy millet flavored with orange, banana, vanilla and a hint of cinnamon!  This is the perfect hearty breakfast for a cold fall or winter morning.  It will brighten that cold morning with the sunny citrus orange flavor but will fill your tummy and keep you warm on those cold mornings.  
I found an amazing way to overcome the somewhat gritty undesirable texture of millet and this breakfast was so creamy and delicious.  My kids cleaned their bowls and they usually don't like porridge style breakfast, they like pancakes, muffins and other baked goods.


I couldn't resist posting a couple of my recent recipes!  I know, I know I said my blog would be retired and in a sense it is......no more recipes will be available but if you want to keep up with what I am creating you can always check back for the pics.

My recipes will now only be available through: BODYMADE 
www.bodymadepro.com  

The new android app is the only place to get my latest recipes.

Gluten Free Seitan Style Cutlets


Oh, my these little cutlets are DELICIOUS!  They will be served on Thanksgiving as part of my Peaceful Thanksgiving menu!

It is extremely difficult to get a gluten free style seitan to work out well but these were delicious.  My husband said they certainly made his top ten list!  They held together very well, had a great texture and tasted delicious with a dollop of creamy gravy!!
I served them with delicious quinoa pilaf for a delicious, complete meal!

I went through a short period of chef block where I just could not come up with recipes but it seems it is over and I am back in the kitchen creating.  It has been fun to create without stress as well as to take time off from creating when I'm just not feeling it.

How to deep fry chicken wings

To contact us Click HERE
Make sure the temperature of the oil is 375°F (190°C).  Once it is, it should take 8 to 10 minutes for the wings to turn golden brown and be cooked through. You can check that they are done by taking out the thickest piece and cutting into it, to verify that the juice is no longer pink.

It is very important that you do not overfill the fryer when you add chicken. You do not want the temperature of the oil to drop much below the 375° mark, or the wings will fry poorly, soak up more oil, and taste greasy. Allow the wings to reach room temperature before you cook them. Add them to the fryer a few at a time – certainly no more than will fit in a single layer without crowding. Turn them once while frying.

Once done, drain the wings on paper towels, You can keep them warm on a baking sheet in the oven set at 275°F (135°C) while you fry the remaining chicken wings.

Chicken Teriyaki and Potatoes Recipe

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Ingredients

• 4 medium potatoes, cut into thin wedges
• 1 pound boned and skinned chicken breast halves -- cut in 1″ slices
• 2 tablespoons vegatable oil
• 1/2 cup sliced green onions
• 1/4 cup Teriyaki sauce

Directions

1. Microwave potatoes 8 -10 minutes until tender. While potatoes are cooking, in large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; sauté and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.

Chicken Tikka Masala Recipe

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Ingredients

• ½ fresh red chilli pepper, deseeded
• 1 clove of garlic, peeled
• 15 g fresh ginger
• 1 tablespoon vegetable oil
• 1 pinch paprika
• ½ tablespoon garam masala
• 1 teaspoon tomato puree
• 3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
• 400 g higher-welfare chicken breast, preferably free-range or organic, diced into 2.5cm pieces
• 1 small onion, peeled and sliced
• ½ red pepper, deseeded and sliced
• ½ green pepper, deseeded and sliced
• 1 pinch ground cinnamon
• 1 pinch ground coriander
• 1 pinch turmeric
• 400 g tinned plum tomatoes
• 100 ml plain yoghurt
• 50 ml single cream

Directions

(Note: the marinade will need to be prepared the day before so the chicken can marinate overnight.)

For the marinade

1. Toss the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

The next day:

1. In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the cream and chopped coriander leaves.

Serve with rice and a mixed leaf salad.

Dirty Rice Recipe

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Ingredients

• 3 Cups Chicken Stock
• 1/2 Onion -- sliced
• 1/2 Cup Celery -- chopped
• 1 Clove Garlic -- minced
• 1/2 Pound Chicken Livers
• Giblets Reserved From Roasting Chicken
• 1 Tablespoon Butter
• 1/2 Tablespoon Oil
• 1/2 Onion -- chopped
• 1/2 Large Bell Peppers -- chopped
• 1 Celery Stalk -- chopped
• 1 Cup Long-Grain Brown Rice
• Salt
• Black Pepper
• Cayenne Pepper
• 1/4 Cup Fresh Parsley -- chopped

Directions

1. Bring stock to a boil with onion, celery and garlic. Add giblets and livers, lower heat, and simmer until livers are just done, but still pink inside. Drain, reserving stock. Coarsely chop livers and edible giblets and reserve.
2. Melt butter with oil. Saute onion, celery, and bell pepper for five minutes. Add rice and sauté two minutes more, stirring constantly. Add 2-1/4 cups reserved stock, bring to a boil, cover, lower heat, and simmer until rice is almost done, 30-40 minutes. Season with salt, black pepper, and cayenne to taste. Add reserved livers and giblets andvcontinue cooking until rice is done. Garnish with chopped parsley.

Karina's Gluten-Free Apple Crisp

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The best gluten-free apple crisp I've made. In this lifetime anyway.

I've been pondering identity lately. As in, am I the I writing this as Gluten-Free Goddess--- or am I a word-free, less defined kind of I that isn't actually I at all, but merely a spark in the collective energy source that is the great Mystery? Or Universe. Or Divine. Or whatever conceptual nomenclature you prefer.

Am I my thinking mind- or am I more of an essence, what we call soul, a truth beyond the assumed collection of thought patterns, personality traits, and personal history framed by a set of beliefs and separation known as the ego?

I do know I am not my disease.

One of the reasons I chose not to use the word celiac in my blog title was for just this very reason. I do not define myself as a celiac. In an identity sense. Yes, it says so on my medical records somewhere (in full disclosure, I think it actually says "possible sprue, resolved by the patient going gluten-free" because I couldn't afford an endoscopy). But I do not identify with my disease. That would be identifying with my gastro-functional limitations.

Hello, my name is Karina. And I have screwed up villi.

But I am not my screwed up villi. Just as I am not my post-cataract artificial lens implants. Or my salt and pepper hair that bristles like a squirrel on my prone-to-migraines head. I am also not my post-menopausal body that has brilliantly succumbed to a force superior than lunges and squats.

In the end gravity wins, I am sorry to tell you.

The older I get, I find less and less comfort in defining myself at all- never mind defining myself by my various bodily quirks (not to mention, my southerly migrating butt). I derive no solace in my mental quirks either. My beliefs, or assumptions or my random monkey thoughts. Even my skills are a poor capture of who I really am. I do not identify with how many paintings I've painted or sold, or how many likes I receive on Instagram. I do not crave recognition as a mirror. The promise of fame and fortune remains less than compelling.

I instead wander the hours of my days seeking answers that lead to more questions. Not answers that close the book. As in, subscribing to a system that has it all "figured out".

As Anne Lamott says, certainty is the opposite of faith.

Certainty is finite.

The end of growth. It clips the wings of possibility- the bigger truth that exists beyond my small understanding. Closing the book on the question of Who am I, exactly? would be foolish. The Big Mystery is far greater and more full of awesome than I can ever attempt to imagine. And whatever micro-teeny part I play in this infinite universal system called Life, I intuitively know one aspect of it, thanks to five-plus decades of living. Whatever It is, It is fluid. Everything changes. Including time. The past, present and future. The Universe (it's expanding, you know, faster than they first calculated). My experiential perception of myself (also expanding). The I that does not exist, because the I is only ego. The nattering, unreliable voice in my head.

So if this I does not exist--- who is craving this apple crisp?

Perhaps the only sensible response is this.

Be one with the apple crisp.

Now that I can do.

Quinoa flakes are the secret ingredient in this apple crisp.

Karina's Gluten-Free Apple Crisp Recipe

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I've been dreaming of making an apple crisp. In the past I've used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Recipe Source: glutenfreegoddess.blogspot.com
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G-free apple crisp warm from the oven. It's also fabulous chilled.

Karina's Notes:

Quinoa flakes make this crisp and crumble topping light and delicate. If you cannot find quinoa cereal flakes (check your local market's hot cereal section) you can order them on-line. Yes, I suppose you could substitute rolled oats- but I find even gluten-free rolled oats rather tough to digest, and they make a heavier gluten-free apple crisp. Not nearly as lovely as using quinoa flakes.

I used brown rice flour and it was perfectly flavorful. You don't need starches- or xanthan gum- in this topping recipe. If you need to be rice free, I suggest sorghum flour.

To keep it completely starch free, omit the tapioca starch in the apple filling. I did, and it worked beautifully- though the juices would be thicker if you add the starch.

This fabulous recipe is gluten-free, dairy-free, corn-free, egg-free, soy-free, nut-free, and xanthan gum free. Holy tap dancing Goddess. That's a lot 'o free.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.