Monday, December 8, 2008

Gluten Free Mama,LLC.....

I can not rave about this woman and company enough! If you have not found, used or heard of the Gluten Free Mama flour blends and mixes you are missing out! Baked goods made using these blends taste better than those made with the evil and all terrifying wheat flour! My husband (a non-Celiac) even agrees! The Almond All purpose flour blend is my favorite, and everything made with it comes out as light and fluffy and full of yummy goodness as gluten free baked goods possibly can. Go out, right now, and get some! You will be amazed.

I was fortunate enough to attend a Gluten Free Mama baking class last Saturday in Spokane, WA at the Michlich company. Rachel Carlyle-Gauthier, the owner and creator of Gluten Free Mama showed us how to bake some wonderful baked goods including my favorites the apple-pomegranate double crusted pie and CREAM PUFFS! Can you believe it? Gluten free cream puffs. I was in heaven, I tell you! Absolute bliss.

Check out her website at http://www.glutenfreemama.com/ for great recipes and info about where to buy her flour blends and mixes. She has a cookbook out, with another on the way and is also in talks with the Food Network about the first ever Gluten Free Cooking show! I pray to the powers that be, that this comes to fruition. Wouldn't that be amazing? Lets keep our fingers crossed.

Thursday, December 4, 2008

The holidays have begun....

So, it's just now December, and already I've fallen behind in my holiday goals. Nothing like the season to make one feel socially inadequate.

Ah well. My kids at least are still of an age where they forgive me my foibles and love unconditionally. The teen years scare the pee-jeezies out of me though. Lets just not think about it yet.

So, as I try to catch up, I realized that I had not blogged lately, so sorry, and here I am. I've been planning on posting a yummy corn-chowder recipe, so here it is:

Jens Corn-Potato Spice-Up-the-Holidays Chowder

2 slices precooked ham, finely diced
2 onions finely chopped
1 red pepper finely diced
2 ribs celery finely diced
1 anaheim pepper, finely diced
3 white potatoes diced
2 cans (11 oz) corn kernels, drained
1 can (15 oz) diced tomatoes, fire roasted
1 can (15 oz)Great Northern beans, drained & rinsed
2 tbl fine yellow cornmeal
1 tsp salt
1/2 tsp pepper
1 tsp ground cumin
1 tsp dried oregano
1 tsp dried rosemary
5 cups chicken stock (Kitchen Basics Brand or other gluten free brand)
1 cup cream

Heat a large cast iron skillet over medium high heat. Add the ham and cook until browned. Add the onions, bell pepper, celery, potatoes & anaheim pepper to skillet until the onions are lightly browned, about 5 minutes. Transfer to a 5-6 quart slow cooker. Add the corn, tomatoes & beans.

Add the cornmeal, salt , pepper, cumin, oregano, & rosemary to the skillet & cook for 30 seconds over medium heat, stirring constantly. Add the broth and heat to boiling, stirring often. Continue boiling until thickened, stirring constantly. Pour into slow cooker. Cover the cooker and cook for 3-4 hours on high, or 6-8 hours on low, until the vegetables are tender.

Stir in the cream and heat through. Serve with sour cream and hearty bread (I recommend Pamelas Wheat Free bread mix with your own herbs added).

Well, enjoy this yummy chowder and let me know what you think. If nothing else gets accomplished this holiday season, you can at least have some great homemade soup and plan for next year.