CC image from flickr compliments of somecanuckchick

When people ask me about being gluten-free I can sum it up in two words.

Life changing. 

As an adult, changing your behavoirs is incredibly difficult. No matter what age, remembering to investigate almost everything you put in and on your body can be exhausting. (Everything from salad dressing to shampoo).

As a child, showing restraint, being singled out, and understanding the importance of the impact of the decisions you make about what you're eating can seem all-consuming.

For me, I've been obsessed with photographing, documenting, and sharing information about gluten-free living. though I'm sure it affects each of us differently.

(I suppose this applies to adults, too.) 

No matter what your age, our choices impact our lives greatly. Its no wonder that many people, identify and differentiate ourselves as individuals from what we choose to eat. Vegan, Vegetarian, Pescetarian, Omnivore, Locavore, and all others that have chosen or prescribed dietary restrictions can find ourselves in the spotlight of conversations. Often educating others about what it is we're choosing to eat and why. There are so many very personal and political reasons for wanting to choose to eat this and not that. While I'm could drone on and on about food politics, that it for a different series of post.

For me, going first wheat-free and later gluten-free has changed many aspects of my life. My energy levels are at an all-time high, my sleep schedule is more normal, and I can feel the difference in my ability to focus and think clearly. I know that last one sounds like a jump, but I used to feel foggy brained in the morning, most people could equate this to the 2:30pm coffee zombie feeling. So looking back over the last year, I can empathize with a request for a gluten-free dog from Santa.

This year I count myself luckier than the last, healthier, happier, and more focused on envisioning things I'd like to accomplish in 2012. Keep a look out for more gluten-free recipes from "eat", art and movie reviews for the "see" section of the site, and some tech goodies for "surf". I wish you all a very happy and healthy 2012, Cheers!

Here is my list of all time favorite cookies

1. peanut butter cookies
2. oatmeal rasin cookies
3. chocolate chip and chocolate, chocolate chip cookies
4. snicker doodles
5. sugar cookies
6. coconut macaroons
7. french macaroons (allergic to tree nuts, sad times)
8. italian wedding cookies
9. ginger bread cookies
10. oreos -- the peppermint oreo cookies are my fav!

If you'd like to share your favorite cookies in the comments below I'd love to hear what your favorite cookies are.

Given that peanut butter and oatmeal rasin cookies top my list of most missed cookies I decided to make the gluten free Oatmeal Cookie recipe from the back of the Trader Joes's gluten free rolled oats bag. Since it called for peanut butter it also satiated my peanut butter cookie craving. Here's the origial recipe and the adapted version, since I'm incapable of following a receipe to the letter I cut it in 1/2 because I didn't want so many cookies hanging out at the house and I added a couple handfuls of regular and golden rasins to add to the chewy texture. This recipe is the full version, you'll have cookies out the ears if you make a double batch. *All adaptations are denoted with the astrist below.

 Gluten Free Peanut Butter Oatmeal Raisin Cookie Recipe

1/4 cup butter

1 1/4 tsp baking soda

3/4 cup gluten free Trader Joes rolled oats

3/4 cup sugar

3/4 cup brown sugar

2 eggs

6 oz chocolate chips* (omitted used rasins instead)

1/2 sunflower seeds or chopped walnuts (I used chopped cashews, because I had them handy)*

1 tsp vanilla

1 cup peanut butter

Preheat oven to 350F. Combine sugar, brown sugar, and butter until creamy. Add eggs, vanilla, and baking soda and mix well. Stir in oats, chocolate chips* and nuts. Place a tablespoon of dough on a lightly greased cookie sheet about 2 inches apart and bake for 10-12 mins.

These turned out great, I'd definately make them again! Next time I'll make a full batch and freeze half.On another note, they're tough cookies the next day, but soften up nicely when they're put in the microwave for 15-20 seconds or the toaster oven. Happy munching!

image by a.g.photography.

Choose your Fat

For those of you that like to nerd out about food, here's a chart of the smoke point of various fats: http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats. Butter will work, but you'll need better temperature control because it can easily burn/oxidize if you're not watching your heat. I personally like to use Extra Virgin Olive Oil because it has the highest smoke point of the fats I typically have in the house and I prefer the taste.

Heat your oil first

This is what's most often missed when popping popcorn on the stove. If you don't heat the oil first you're more likely to burn it. I'll typically drop the oil with my seasonings (peppers, spices, or sugar) depending on my mood. This will usually take about a minute or so with the stove on. Then drop your kernels, keeping in mind a little bit goes a long way.

Shake above heat source

Once you start popping pick up your pot and make sure to create a little bit of distance between the heat source and the popcorn. I'll usually leave about half to a quarter or an inch from the burner, I've done this on both a gas and electric burner and it works great.

Think about campfire Jiffy Pop and shake your pot like a Polariod picture just above the burner. Once you're popping, just like the microwave kind take queues from the popping frequency and pull it from the heat source as the kernels slow down in popping frequency.

In my most recent batch,  popped yellow popping corn with Tumeric, Paprika, and a dash of salt using extra virgin olive oil. It whad a wonderful a smokey citrus undertone, and ended up being a perfect snack to bring to work the next day because the fat was real it didn't get strangely mushy like the microwave type.

I followed a simple recipe for the nectaries I purchased by the basket at Russo's the day prior. Picking up only a flat of 8oz jars, a collapsible funnel(praise to be sung below), and a can of ball fruit pectin specifically for canning. The whole process only took me about an hour, and I had four 8oz jars of nectaries. All I needed to do was cut up the fruit, which in my humble opinion was the most delightful. I find prepping fruits and veggies a centering activity and am convinced that in another life I would have been a fantastic sous chef. If you visited the recipe link you'd note that the process was as simple as cutting the fruit, adding sugar and pectin, stirring, and spooing it into the cans while leaving about 1/2 to 1/4 of an inch for expansion. Voila!

Recommendations

So I've had a bit of time to play around with my preserves, and I have to say adding them to greek yogurt has been particularly delicious. I went light on the sugar when canning so I tend to sprinkle on bit more sugar to cut through the tartness of the greek yogurt. It was a sweet and crunchy trifecta when I paired it with my homemade granola. The fruit gives the yogurt a fuller mouth feel, similar to the fruit on the bottom cups but firmer and the granola brings an almost savory balance with the cashews and pepitas. If you missed the recipe for the granola it's here: Gluten & Tree-Nut Free Granola.

If you attempt canning of any kind buy this colapsible funnel, it's worth the money on the first use and stores flat. It made getting my nectaries from bowl to can so much cleaner.

I was surprised not only about how technology forward they were, but also how efficent and tidy everything was. My first experience was a good one, I ordered from my iPhone because Luke and I just moved in to our new place and we didn't have food in the house or internet service *le sigh*. Luckily, the process was quick and easy, I had my two pizzas in less than 30 minutes and they were delicious.

As far as gluten-free goes, I was impresed by the lightness of the dough. Since the crust is made from rice flour rather than garbonzo bean it doesn't make you feel like a lard-butt sloth after you eat it. The texture sort of reminds me of a delecate thin crust which is softer style. I mean this as a compliment as the flavor that isn't so far removed from pizza that you automatically know that it's gluten-free. That said I wonder if the cook times were teaked just slightly for the gluten-free crust it would seem crispier.

Thus far, I've experienced the Superbiotic (twice) one of my favs and a must-try if you're a fan of cilantro (if you're not a fan it can be made sans the soapy flavored cilantro for the herb haters). I also really enjoyed the greenhouse with lots of veggies. If you check it out, let me know what you think!

For non-gluten-free peeps my boyfriend said that he liked the thin crust but prefered the regular, his exact quote was, "It's hard to love any thin-crust pizza after you've had Stella's" (For watertown peeps, http://stellaspizza.com is a must try too.). Since we're in a new neighborhood Naked is a fine local choice, I have to say that I've had my share of gluten-free pizza in Boston and I really like Naked's style.

That said, I'm off to grab a slice right now! NOMS!!!

A light snack, perhaps?I never need a reason to eat popcorn, it's one of my favorite things because it's a fast, easy, gluten-free alternative to potato chips and can be incredibly satisfying for both sweet and salty cravings.

Recently I've been making popcorn on the stove, I was scoping out bagged popcorn in the supermarket when I noticed that it's getting outrageously priced. I usually don't skimp out but I've been more in-tune with my food budget since gluten free living can get expensive. Most of the packages were $4-5 box (and I can think of so many things I'd rather spend $5 on). While starring at the choices, flustered I had a memory for my childhood hit me like a mullet-sighting. I could practically smell the scent of my uncle making popcorn on the stove, dousing it with smoky seasoning salt. EUREKA! I picked up a $2.50 bag of yellow popcorn and I've been munching away at it for the last few months. Needless to say I still have more than half the bag and I've been poping up a storm.

I now love the act of making popcorn on the stove for the following 5 reasons.

1. Flavor Experimentation

Sure you can purchase kettle corn from the supermarket, but you probably can't pronounce many of the ingredients outside of corn, oil, or sugar without thorough knowledge of Food Chemistry. Using the stove-top methods you can add flavored salts, hot peppers, cheeses, sugars, etc. all while drastically reducing the salt & fat content. Personally, I'm a dried hot pepper and salt gal because it gives the popcorn a sneaky bite. There is no limit to the interesting recipes you can come up with, I encourage experimentation. Let me know now you pop in the comments below.

2. Cost Savings

Sure, a couple bucks is a couple bucks but what is it really costing you and what are you really paying for with bagged popcorn? You're getting a couple tablespoons of popcorn in each bag,  lets say 3 to be generous.  3 tablespoons of popcorn times 6 bags in a pack for $5. That's a little less than a dollar a bag, not bad, but if you think about how many tablespoons of popcorn are in a bag of dried corn kernels you'll go mad. These simple economics are exactly why movie theatres can stay in business.

Then, there's the hidden cost. Bagged popcorn is delicious, and it's also douced in chemicals and fake fats. Overtime if you're a big bagged popcorn eater what are the affects on your overall health and well being?

3. Earth Friendly

No bags coated in fake butter, only a washable pot & lid and one small plastic bag. Going stove-top cuts out 6 disposable bags that the corn is popped in, the plastic wrapping around the said 6 bags, and the cardboard box. It also saves the energy cost of shipping those pre-wrapped boxes of microwave popcorn across the country to your supermarket. Oh yeah, and less trips to the grocery store because you're out of popcorn.

4. It's Freaking Fun

I typically will shake the pan by the handles and let the corn pop away, lifting the lid subtly to let the steam escape. The kernels sometimes sneak thier way out, whizzing by my head. It's hilarious!

5. Portion Control

Make a lot or make a little, it's much easier to control how much you're making or eating when you use the stove-top-pop method. On that note, little dab will do you - two tablespoons is more than enough for 1-2 people.

In addition to all the reasons listed above, I like the stove top method because it's minimalist. You  only need a pot with a lid and some popping corn kernels, there is no reason to go out and buy a popcorn maker. I hope the zero dollar investment and promise of adventure entices you to DIY. Let me know if you come up with any crazy-awesome recipes I need to try in the comments below.

I adapted the recipe below from one that Alton Brown published, here. Using the recipe as-is the granola was fine in texture, when I make it again I'll likely add a bit more liquid to the mix. I'd hypothesize that a couple of tablespoons of brown rice syrup would make the liquid bind the oats better and make the texture more of a chunky granola. I'll post an update the next time I make this if my assertion is true.

Ingredients

Dry ingredients

• 3 cups rolled oats
• 1 cup pepitas (pumpkin seeds)
• 1 cup unsalted dry roasted cashews (cashews are not tree nuts they're drupes)
• 3/4 cup shredded sweet coconut

Wet ingredients

• 1/4 cup plus 2 tablespoons brown sugar
• 1/4 cup maple syrup (I used Grade A VT Maple because I had it on hand)
  
• 2 tablespoons molasses (this made the kitchen smell like gingerbread or spice cake)
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1 tablespoon Persian spice (mix of cinnamon, nutmeg, and cardamom) 
• 1 tablespoon maca root powder (can omit if unavailable)
• 1 teaspoon hemp powder (can omit if unavailable)
• 1 teaspoon vanilla
• 1 tablespoon agave

Add post baking

• 1 cup raisins (If you have a Trader Joes available near you I'd recommend using the Golden Berry Blend)
• 1 handful of goji berries
• 1 handful of white mulberries

Directions

Source: Alton Brown Granola (http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html) by Alton Brown

Sometimes having pre-packaged ingredients around the house for a quick dinner can be essential to saving your wallet and sanity. This past week I made a quick subsititution to the recipe on the back of the package - that made for tasty gluten-free salmon cakes. Since I'm also allergic to shellfish, this recipe always helps kicks my crab cake craving. Enjoy!

Ingredients

1 (6-oz.) Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
Dash cayenne pepper
1 large egg, beaten
1 cup seasoned breadcrumbs*
3 Tablespoons butter

*In place of breadcrumbs I used 1/3 cup of smashed Glutino crackers, 1/3 cup of cornmeal, and 1/3 cup of maca powder (you can also use corn flour or brown rice flour, this is to bind the fish together). You could also use gluten free breadcrumbs but I have great things to say about the texture of the cornmeal.

Directions

In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder- and cayenne pepper. Stir in Salmon, egg and 1/3-cup breadcrumbs (mixture may be sticky). Divide and form mixture into 8-10 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown.

Pair with salad greens, lemon wedges, and a dill or other complimentary dip.

 1. Allow fresh ingredients to inspire

Spring time is a great time to feature fresh fruit in salads, fresh vegables as the main feature to your dish, or experiment in making salad dressings & marinates. The quickest way to have a meal fall flat is to chose an ingredient that is out of season. Winter can be a tough part of the year to get through, but it doesn't mean that  your cooking can't be inspired.

During times when root vegetables and hearty leafy greens are king, try experimenting with pairing ingredients that are non-perishable with fresh in-season ingredients to curb some of those out-of-season cravings. If you're dying to have pesto but you can't find fresh basil, try making it with Kale or frozen peas to shake things up. Google around for basic ingredients and proportions and make the *substitutions accordingly. (*Note: Substituting is fine if you're experimenting to a limited audience though I'd advise you to NOT experiment while entertaining.)

2. Pair Ingredients to avoid waste

Spring time often means that I'm so full of great ingredients to be inspired by that I often get carried away with myself and over purchase ingredients in my own excitement which leads to either waste or ingredient burn-out. To curb this I will often purchase no more than 3 fresh ingredients with different flavor profiles in any given trip. If I purchase more than three, I ensure that my intent is to use them in conjunction with one another. For example, if I purchase mint I may also pick up arugula and pears as I can use them together or separately for lunches. I may also pick up dill and artichokes that week because I can reuse the dill in a summer potato salad and the dip for the steamed artichokes.

3. Switch up your shopping routine

Get yourself out of a grocery shopping rut and challenge yourself to try something new. Farmer's markets and speciality shops are your friend, you're more likely to put yourself in front of tip #1 fresh ingredients while also supporting the *local economy. I'd also recommend trying out a CSA or organic delivery service that will save you time shopping and challenge you to find creative uses for the items in your weekly/bi-weekly delivery.

I discovered a new love for roast beets and kale through Boston Organics, so I'd highly recommend it. If these services aren't available in your area, look for a speciality food shop and pick up a couple of things you've never used before and challenge yourself to use them.

(*Money spent in your local economy sticks around much longer than money spent at big box stores. This good for you because your food is fresher and saves on the inflation from high transport costs and is good for your city/state because the money you spend sticks around longer in your local economy.)

4. Try a new technique or recipe

Try a new technique or recipe to hone your kitchen skills, you may be pleasantly surprised. I'll often scope out epicurious | bonappetit | la cucina for new techniques, recipes, and ingredients to add to my repertoire. On the flip side, make sure once every few years you confirm your own flavor prejeduces by trying an ingredient or technique you think you hate or have a difficult time accomplishing. Personally, I make it a point to try a dish with capers at least once a year, occasionally you'll find you don't hate it as much as you remembered.

5. Explore food through alcohol

I'm not condoning a reenactment of My Drunk Kitchen but I've found that the wines of the world class I took in college drastically changed the way I thought about food and cooking. Sometimes I can be more creative in the kitchen and supermarket if I focus my energy on thinking about the basics of flavor profiles.

You can taking a class at a local adult education center or college on wine, beer, whiskey, etc typically for around $100-200. If classes aren't for you, save yourself some cash and throw a tasting party with a small group of friends to explore a specific type of alcohol or cocktails. I find themes work best so you may want to specify that everyone bring a bottle of white wine from Italy for example or designate varietals like Pino Gris or Grenache. Make sure to supply some snacks so your guests don't get too tipsy and be aware of guests that may have food allergies or other considerations. It's always best to have a couple of things that vegetarians or the gluten-challenged can snack on.

If you're not acquainted with My Drunk Kitchen this video is for your enjoyment.

What inspires you in the kitchen? Feel free to share what inspires you in the kitchen in the comments below.

It makes about 4-6 open faced sandwiches depending on the how much bean you add per slice (perfect for a couple or you can cut them in smaller servings for party appetizers. If you're feeling flexible you can substitute the roasted fennel with another veggie or leave out the mozzarella or prosciutto, though they are both delicious. The basic inspiration for my open faced is using the white beans as a spread and dressing it with some veggies and a bit of salt and fresh cracked black pepper, I've done a number of variations on this and it's become a staple in my food rotation. Below is a listing of the ingredients and process used.

1 16oz can of white beans

1-2 cloves of fresh chopped garlic

1 teaspoon of butter -added to the beans to add a bit of favor/fat (you can sub olive oil if you're dairy sensitive)

1/2 bulb of fennel sliced to about 1/4 in

1/2 sweet sliced onion

Fresh Mozzarella sliced

1 slice of prosciutto per sandwich

1 slice of preferred gluten free bread -I use udi's Whole Grain Bread but you can use anything you'd like.

Start the bean spread by adding the butter and garlic to the pan on medium heat for about a minute. Add the beans and cover for 2-3 mins. Start the roasted veggies in another pan by adding just a small touch of butter to the pan, typically I'll roll the stick on the bottom of the pan and cover the veggies while I start the toast. I eye ball the veggies and mix the beans while mashing them gently with the bottom of a spoon or spatula (if you mash about 1/2 the pan it will have a nice texture).

Once the toast and veggies are rolling you have about 4 or 5 mins, prep the mozzarella by slicing it to about 1/4 in while making sure not to scorch your fennel or beans. Once your veggies are finished, spread the bean paste on each of the slices of bread and add a taste of salt and pepper to each. Quickly top it with the prosciutto and add the cheese so it begins to melt. Next grab your veggies and garnish with some fennel fronds to add a bit of color. They will be melt in your mouth delicious, enjoy!