Tuesday, April 26, 2011

Chicken, Broccoli & Noodles

Good hot or cold, this simple-to-prepare dish that can easily be made with leftovers.

12 cups fresh water for cooking noodles
7 to 9 ounces dry noodles of choice
1 teaspoon sea salt
5 tablespoons pure olive oil
1 pound organic free-range chicken (boneless and skinless)
1 pound frozen (or fresh) organic broccoli crowns
1 tablespoon organic garlic powder, or seasoning of choice
  1. Place stock pot with 12 cups fresh water over medium heat; add 1 teaspoon sea salt and 1 tablespoon pure olive oil to water; cover pot and bring water to a rolling boil; add noodles, stirring for the first 30 seconds; cook until slightly crunchy (about 5 minutes for noodles that would normally be cooked through after 7 to 9 minutes).
  2. Drain noodles into colander; rinse well with cold water; drain noodles; set aside.
  3. While waiting for the pot of water to come to a rolling boil, wash and dry chicken; cut into large dice or strips.
  4. Place large cast iron skillet over medium heat; add 2 tablespoons pure olive oil; heat oil (don't allow oil to smoke); add chicken; saute until cooked through, 6 to 8 minutes; using a slotted spoon, remove cooked chicken to bowl; set aside; return skillet to medium heat.
  5. Add frozen broccoli to hot skillet; place on lid; stir after 3 minutes; place on lid; cook 5 minutes; stir; add cooked chicken (and any juice that pooled in the bowl), drained and rinsed par-boiled noodles, 2 tablespoons olive oil, and garlic powder; stir to combine; place on lid and cook 7 minutes.
  6. Test a noodle for doneness, adding water or broth of choice as needed to soften noodles and add to create sauce.
Serving immediately.

Servings: 2 adults, 2 children main course
Prep: 15 minutes

Variations
Add 1 cup diced pepperoni or salami of choice during step 5.

Saturday, April 23, 2011

Golden Cupcakes

¼ cup pure olive oil
1 teaspoon pure vanilla extract, or pure maple extract
¾ cup pure cane sugar
1 tablespoon egg replacer powder
1 tablespoon Vance’s DariFree powder
½ teaspoon agar powder
½ cup millet flour
½ GF oat flour
¼ cup tapioca starch
¼ cup potato starch
1 teaspoon baking powder
¼ teaspoon sea salt
1 cup water 
  1. Place baking rack into third position; preheat oven to 350 degrees F; place paper liners in 12-well muffin tin; set aside.
  2. In mixing bowl, combine pure olive oil, vanilla extract, cane sugar, egg replacer powder, DariFree powder, and agar powder; beat on high for 2 minutes.
  3. In airtight container, combine millet flour, GF oat flour, tapioca starch, potato starch, baking powder, and sea salt; place on lid; shake vigorously to combine.
  4. Add dry mix into wet; beat just to combine.
  5. Using a ¼-cup measure, pour batter into paper liners; place tin into preheated 350 degree oven; bake 35 minutes or until cupcake centers bounce back when lightly tapped.
  6. Remove tin to wire cooling rack; wait 5 minutes then remove cupcakes from tin to wire cooling rack to cool completely prior to frosting.
Servings: 12 cupcakes
Prep time: 10 minutes
Preheat: 350 degrees F
Baking time: 35 minutes

Thursday, April 21, 2011

Homemade Gel Candy

Perfect for the Easter table! A very nice traditional replacement for jelly beans, originally known as "Turkish delight".


Tools
24 parchment paper muffin liners
muffin tin(s)
olive oil
Stage One
1-1/2 cups water
4 cups pure cane sugar
1 tablespoon 100% pure organic lemon juice
Stage Two
½ cup potato starch, or arrowroot starch, or tapioca starch
½ cup tapioca starch, or arrowroot starch, or potato starch
3 cups water
1 teaspoon cream of tartar
Stage Three
1 cup powdered sugar
¼ cup tapioca starch, or arrowroot starch, or potato starch
  1. Set a medium saucepan over medium heat; add water, cane sugar, and lemon juice; stir to dissolve sugar completely; bring mixture to a boil; reduce to a simmer; cook until temperature on candy thermometer reads 240 degrees F (soft-stage); stir occasionally; once proper temp is reached, remove pan from heat.
  2. In an airtight container, combine starch(es) and cream of tartar; place on lid; shake vigorously to combine; set aside.
  3. Place large saucepan over medium heat; combine water and dry mixture; whisk vigorously to combine completely; bring mixture to a boil; drop to a simmer; cook about 5 minutes, or until texture is thick like glue – whisk constantly to prevent large clumps of starch from forming.
  4. Beat starch mixture until completely smooth; add prepared syrup from Stage One; beat to combine; place saucepan over medium heat; bring to a boil, stirring constantly; beat in flavor of choice; drop heat to a simmer; cook 1 hour at a simmer, stirring frequently.
  5. Meanwhile, using pure olive oil, lightly coat each muffin well; place parchment liners into oiled wells; add a drop of oil to each liner, spread to coat evenly; set aside tin aside.
  6. Once mixture has cooked for one hour, remove pan from heat and beat vigorously. Using a ¼-cup metal measuring cup, fill each prepared well with the hot candy gel.
  7. Cover filled muffin tin with plastic wrap; place in safe place to cool, preferably overnight.
  8. In airtight container, combine powdered sugar and tapioca starch; place on lid; shake vigorously to combine.
  9. Remove a cooled gel from its muffin liner; place gel into powdered sugar mix; place on lid and shake gently to coat gel evenly; remove to cutting board; slice into desired sizes; place pieces into powdered sugar mix; place on lid and shake gently to coat each piece evenly; remove to airtight storage container, in flat rows separated by parchment paper; may refrigerate to store for a firmer candy.
Clockwise from top: gel candy once set;
gel candy coated in powdered sugar and vegetable-dye sugar;
gel candy coated with plain powdered sugar.
Servings: 24 standard muffin-size gels; once cut to size (12 pieces per large gel) 288 pieces
Preheat: none
Prep Time: 2 hours, plus 12 hours for cooling

Wednesday, April 20, 2011

Oral Allergy Syndrome (OAS)

Pollens and Foods - Cross Reactors

Allergies to certain pollens are associated with OAS reactions to certain foods.

Birch Pollen

almond
apple
apricot
avocado
banana
carrot
celery
cherry
chicory
coriander
fennel
fig
hazelnut
kiwi
nectarine
parsley
parsnip
peach
pear
pepper
plum
potato
prune
soy
strawberry
walnut
wheat

Grass Pollen

fig
melons
orange
tomato

Mugwort Pollen

carrot
celery
coriander
fennel
parsley
pepper
sunflower

Ragweed Pollen

artichoke
banana
cantaloupe
chamomile tea
cucumber
dandelion
echinacea
hibiscus
honeydew
watermelon
zucchini

Other Possible Cross-Reactors

Berries
blueberry
raspberry
strawberry
Citrus
lemon
orange
Others
fig
grapes
mango
peanut
pineapple
pomegranate
watermelon

Latex-Fruit Syndrome

Some people who are allergic to latex have allergic response to any number of plant products.

Banana
Pineapple
Avocado
Chestnut
Kiwi
Mango
Passionfruit
Strawberry
Soy

My son, Gabe, is. Be aware! He is currently head to toe spotted. And itchy. Poor kid.

Friday, April 15, 2011

HSH, anyone?


Hydrogenated starch hydrosylate (HSH) is a mixture of several sugar alcohols (a type of sugar substitute). The HSH family of polyols is an approved food ingredient in Canada, Japan, and Australia. HSH sweeteners provide 40 to 90 percent of the sweetness of sugar.
Hydrogenated starch hydrolysates are produced by the partial hydrolysis of starch – most often corn starch but also potato starch or wheat starch. This creates dextrins (glucose and short glucose chains). The hydrolyzed starch (dextrin) then undergoes hydrogenation to convert the dextrins to sugar alcohols.
Hydrogenated starch hydrolysate is similar to sorbitol: if the starch is completely hydrolyzed so that there are only single glucose molecules, then after hydrogenation the result is sorbitol. Because in HSH the starch is not completely hydrolyzed, a mixture of sorbitol, maltitol, and longer chain hydrogenated saccharides (such as maltotriitol) is produced. When there is no single dominant polyol in the mix, the generic name hydrogenated starch hydrosylate is used. However, if 50% or more of the polyols in the mixture are of one type, it can be labeled as "sorbitol syrup", or "maltitol syrup", etc.

Uses

Hydrogenated starch hydrolysate is used commercially in the same way as other common sugar alcohols. It is often used in as both a sweetener and as a humectant (moisture retaining ingredient). As a crystallization modifier, it can prevent syrups from forming crystals of sugar. It is used to add bulk, body, texture, and viscosity to mixtures, and can protect against damage from freezing and drying. HSH products are generally blended with other sweeteners, both caloric and artificial.

Health and Safety

Similar to xylitol, hydrogenated starch hydrolysates are not readily fermented by oral bacteria and are used to formulate sugarless products that do not promote dental caries. HSH are also more slowly absorbed in the digestive tract, thus, have a reduced glycemic potential relative to glucose.

Thursday, April 14, 2011

Chocolate Buttercream Frosting

OMG! So very very very naughty and yummy!

2 cups powdered sugar
1/2 cup unsweetened 100% pure cocoa powder (verify soy-free)
2 teaspoons egg replacer powder (Orgran No Egg or Ener-G brand)
6 tablespoons palm shortening (Spectrum)
2 tablespoons soy-free vegan buttery spread (Earth Balance)
1 teaspoon pure vanilla extract
up to 1/4 cup water
  1. In airtight container, combine powdered sugar, cocoa powder, and egg replacer powder; place on lid and shake vigorously to combine; set aside.
  2. In medium mixing bowl, beat together using an electric mixer set on high, palm shortening, buttery spread, and vanilla extract; beat 1 minute on high until fat is fluffy.
  3. Add dry mixture; start beating with electric mixer set on low, increasing speed slowly over time.
  4. Incorporate 1 tablespoon of water; adding more as needed to reach desired consistency, up to 4 tablespoons total (1/4 cup).
Servings: Frost 24 cupcakes or a 9" cake.
Prep time: 10 minutes

Vanilla Cupcakes

Nice texture, very moist, and so vanilla! Yum - even better when slathered with chocolate frosting.

3/4 cup millet flour
3/4 cup brown rice flour
3/4 cup tapioca starch
1/2 cup GF oat flour
1/4 cup potato starch
1 tablespoon Vance's DariFree powder
2 teaspoons egg replacer powder
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon agar powder or unflavored gelatin of choice
1/4 teaspoon sea salt
1-1/2 cups pure cane sugar
1-1/4 cups water
1/2 cup palm shortening
1/4 cup unsweetened organic applesauce
2 teaspoon pure vanilla extract
  1. Place baking rack into third position; preheat oven to 350 degrees F; place liners in muffin tin; set aside.
  2. In airtight container, combine millet flour, brown rice flour, tapioca starch, oat flour, potato starch, DariFree powder, egg replacer powder, xanthan gum, baking powder, agar powder, and sea salt; place on lid; shake vigorously to combine; set aside.
  3. In large mixing bowl, beat together palm shortening and sugar; add vanilla, applesauce, then water; beat to combine; add dry ingredients; beat just to incorporate.
  4. Using 1/4-cup measure, place batter into prepared liners; place filled tins on third rack of preheated 350 degree F oven; bake 30 - 35 minutes, or until center of cupcake bounces back when lightly touched.
Remove to wire cooling rack; remove cupcakes from tin to wire rack to cool completely prior to frosting.

Servings: 21 to 24 cupcakes
Preheat: 350 degrees F
Prep Time: 15 minutes
Baking Time: 30 - 35 minutes

Variations
To use less flour options: omit measurements as listed above, instead use: 1 cup brown rice flour, 1 cup millet flour, 1-1/2 cups tapioca or potato starch; proceed with recipe as stated.

To use eggs: omit egg replacer powder, applesauce, and agar powder; beat 4 eggs in during step 3.

To use milk of choice: omit DariFree powder and water; add 1-1/4 cups water of choice during step 3.

Thursday, April 07, 2011

Strawberry Birthday Cake

I developed this recipe for my son Matthew's 5th birthday - per his request!

1/2 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/4 cup GF oat flour
1/4 cup millet flour
1 tablespoon Vance's DariFree powder
2 teaspoons baking powder
2 teaspoon egg replacer powder
1 teaspoon xanthan gum
1/4 teaspoon agar powder, or unflavored gelatin powder of choice
1/4 cup pure olive oil
1 cup pure cane sugar
2/3 cup water
1 teaspoon pure vanilla extract
4 ounces freeze-dried organic strawberries (equal to 12 ounces fresh - Trader Joe's)
  1. Place baking rack into the third position; preheat oven to 350 degrees F; lightly oil a 9" cake pan or pin tin; line with a 9" circle of parchment paper (or dust oiled pan with brown rice flour - tap out excess); set pan aside.
  2. In airtight container, combine brown rice flour, potato starch, tapioca flour, GF oat flour, millet flour DariFree powder, baking powder, egg replacer powder, xanthan gum, and agar powder; place on lid; shake vigorously to combine; set aside.
  3. In mixing bowl, beat together cane sugar and olive oil; beat 1 minute with electric mixer set on medium-high.
  4. Add water and vanilla extract to mixing bowl; beat to combine; add dry ingredients; beat 1 minute.
  5. Add freeze-dried organic strawberries to mixture; fold in with spatula.
  6. Scoop batter into prepared pan; place in preheated 350 degree F oven; bake 45 minutes.
Remove pan from oven to wire cooling rack; cool cake in pan for 5 minutes then turn cake out onto wire rack to cool completely (remove parchment paper carefully while still warm); frost then serve.

Servings: 9" cake
Preheat: 350 degrees F
Prep Time: 15 minutes
Baking Time: 25 minutes

Variations
Increase brown rice flour to 3/4 cup; increase tapioca starch to 3/4 cup; omit all other flours and starches.

To use butter: omit olive oil; add 6 tablespoons butter during step 3.

To use egg: omit egg replacer powder; reduce water to 1/2 cup; add 1 egg during step 3.

To omit DariFree powder: omit DariFree Powder; add 1 tablespoon potato starch.

To use Milk of Choice: omit DariFree powder; omit water; add 2/3 cup milk of choice.