A great big welcome to Lexie's Kitchen & Living. I hope you enjoy the recipes and ramblings. For the story behind this site read here

Follow a gluten-free, dairy-free, egg-free, soy-free diet? Check out my recently released cookbook

 

 

 


 

 

 

Sunday
Mar282010

Zuppa di Italiano

It's still soup weather up in these parts. And, I think it extends on into June. Anyway, this is a real easy one to whip up (30 minutes or less). The flavor of the Italian sausage really dictates the overall flavor of the soup so pick a quality, well-seasoned sausage.

Remove casing, crumble and brown in large pot:

1 pound organic MILD ITALIAN SAUSAGE (pork or chicken)

Remove and reserve sausage. Add to pot and sauté for a couple of minutes:

1 tablespoon OLIVE OIL
1 large ONION chopped
2 cups ZUCCHINI peeled and chopped
3 cloves GARLIC smashed

Transfer onion, zucchini, and garlic mixture to blender and add:

2 cups organic CHICKEN BROTH

Puree until smooth and return to pot along with:

3 (additional) cups of organic CHICKEN BROTH

Simmer 15 minutes. Then add:

1 can or 1-1/2 cups cooked CANNELLINI BEANS (or other white bean)
Browned sausage

Simmer 10 minutes. Then right before serving add:

1/4 to 1/2 bunch CURLY KALE washed and chopped
SEA SALT, BLACK PEPPER and/or RED PEPPER FLAKES to taste

NOTES:  In this and coming posts you’ll note that I often puree the vegetables in my soups. This is simply because it’s a sure-fire way to get my kids to eat them! Noses would turn up at chunks of onion and zucchini (oddly enough, asparagus is tolerated). As for the sausage, use spicy Italian if you want more heat. Again, we have toddlers, so we’ll stick with medium.

SPECIAL DIET CONSIDERATIONS: If your diet allows night shade vegetables, potatoes make a great addition to this soup. Slice one scrubbed potato in 1/8" thick disks and add to pot along with the pureed vegetables and additional broth.

Thursday
Mar252010

Saturday Pancakes | GFCF and Egg-free

In the beginning, the modifications we made to our son’s diet threw my husband for a loop. Weekends were his time to cook breakfast. It was a tradition he enjoyed, but remove gluten, eggs, and dairy and it became a serious challenge. So when I saw my husband flipping picture-perfect pancakes one Saturday morning, I nearly broke into tears. “Those have got to have egg in them,” I exclaimed. Nope. They were gluten-, dairy- and egg-free and delicious! That’s when I knew I had married a genius and Saturday Pancakes were born.

The recipe I am sharing today for Saturday Pancakes is featured in my cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free and Soy Free Recipes. The simplicity of it is a good example of my effort to deliver a collection of recipes that make the transition to a gluten-, dairy-, and egg-free diet relatively easy, hassle-free, and tasty.

On the occasion that I use a ready-made gluten-free flour blend, I opt for Bob's Red Mill All Purpose Gluten Free Flour 1) because it is one of the few that is gum-free and 2) because it has proven to be one of the best performers when baking without eggs. 

Saturday Pancakes

A recipe from Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free Egg-Free and Soy-Free Recipes by Alexa Croft

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut Free | Wheat-Free | Sesame-Free | GFCF | Vegetarian | Easily Vegan

Ingredients:

1-1/3 cups warm WATER
2 tablespoons white CHIA SEED MEAL
1/4 cup melted HONEY
3 tablespoons melted organic PALM SHORTENING or COCONUT OIL
2 teaspoons gluten-free VANILLA EXTRACT
2 cups BOB'S RED MILL ALL PURPOSE GLUTEN FREE FLOUR (see Notes)
1/2 heaping teaspoon SALT
3/4 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA

Directions:

  1. Preheat oiled griddle to 350-375˚F.
  2. In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.
  3. Whisk in honey, shortening, and vanilla extract. 
  4. Add flour and salt and whisk until smooth.
  5. Add baking powder and baking soda. Whisk just until incorporated.
  6. Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface. 
  7. Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.
  8. Batter may be prepared in a blender. Simply add all ingredients to blender container except for baking soda and baking powder. Blend until smooth. Add baking soda and baking powder and blend just until combined. Pour batter from blender container for perfectly round pancakes.

Notes:

For those who frequent this recipe, I have increased the yield of this recipe to feed a family of 4-5.

If cross-contact with tree nuts and soy are a concern for you and your family, I provide a recipe for a nearly identical homemade blend to Bob's on page 39 of Everyday Classics or here. It may be used 1:1.

One reader asked what palm shortening was. It is non-hydrogenated palm oil—an allergy-friendly fat. I use it because not everyone tolerates coconut oil and butter is off limits for the dairy-free among us and I no longer use olive oil in baking. Another reason we use it is because of its short- and medium-chain fatty acid profile which Little Man's body can more easily convert to energy at a cellular level (versus long-chain fatty acids).

Tuesday
Mar232010

Bison Sliders with Honey Caramelized Onions

We live in Wyoming, where the buffalo roam, and the deer and the antelope play. It’s always thrilling to see a herd of bison. If you are driving from Denver to Cheyenne, keep your eyes peeled for the Terry Bison Ranch herds at the state line. We’ve tried bison from a couple of different sources and have found that the flavor DOES vary. The brand that Kroger stores carry has been quite gamey. The ground bison sold at Terry Bison Ranch and SAMS Club are our favorites—slightly sweet and tangy. Check out the Terry Bison Ranch link above to see how buffalo compares to other meats. By scientific analysis it appears that bison is one of the healthiest meats available. One serving of bison meat provides 34% of the daily recommended amounts of protein, 32% of zinc, 33% of iron, 10% of niacin, 20% of phosphorus, 14% of vitamin B6 and 42% of the antioxidant selenium. Bison meat is also non-allergenic, making it easier to digest by people with a red meat intolerance. And, the best part, bison are raised as naturally as possible. No growth hormones and no steroids.

Many restaurants are serving up sliders (basically mini hamburgers). Son #1 loves them so I set out to create a version that son #2 could eat. Here is the recipe for the burgers and caramelized onions. For the rolls, see my next entry or click here.

BISON BURGERS:

Mix in medium bowl (I use my hands):

1 pound ground BISON or organic ground beef
1 teaspoon SEA SALT (or to taste)
1 teaspoon ONION POWDER
1/2 teaspoon ground BLACK PEPPER
1/2 teaspoon GARLIC POWDER

Shape into 4” round and 1/2” thick burgers and grill or fry with a little oil over medium heat.

CARAMELIZED ONIONS:

For the adults, top sliders with caramelized onions. I used the recipe at Reluctant Gourmet as it calls for honey rather than sugar. For a little heat I added a pinch of cayenne pepper.

MODIFIED DIET CONSIDERATIONS: The photo above shows a slider with cheese. Yes, that is real cheese and should be omitted if your diet doesn’t allow casein. My husband says cheese equals happiness so we do stock it for him. After all, what woman doesn’t want a happy husband? 

Tuesday
Mar232010

Slider Burger Buns

I created these to go with Bison Sliders. They have been the best GFCF and egg-free hamburger buns I have made so far. They are slightly chewy but not super dense. Baking them in muffin cups makes the perfect sized bun for sliders.

In a small bowl combine and let sit for 5-10 minutes (this is called proofing SEE NOTES):

3/4 cup 105˚F WATER
1 teaspoon raw HONEY
1 packet (or 1-1/2 teaspoons) baker’s YEAST

In a medium bowl combine:

1 cup BROWN RICE FLOUR
1/4 cup ARROWROOT STARCH
1/4 cup TAPIOCA FLOUR/STARCH
1-1/2 teaspoon XANTHAN GUM
1 teaspoon powdered, unflavored GELATIN
1 teaspoon SEA SALT
1/2 teaspoon non-GMO SOY LECITHIN GRANULES
1/2 teaspoon ONION POWDER

In a large bowl beat with mixer at medium speed for 1 minute:

2 tablespoons milled FLAX SEED
6 tablespoons warm WATER
1/2 teaspoon Bragg’s APPLE CIDER VINEGAR
2 tablespoons OLIVE OIL
Proofed YEAST MIXTURE

Add flour mixture to wet ingredients and beat on high for 2 minutes.

Fill cups of an oiled muffin pan (I use silicon pans) with batter until two-thirds full. Let rise in warm spot for 30 minutes then gently transfer to preheated oven and bake at 400˚F for 15-20 minutes. Take care not to let these rise for more than 30 minutes or they will spill over. Makes 12 slider buns. For regular sized hamburger buns use English muffin rings. These are best eaten the same day.

NOTES: Proofing ensures the yeast is live. This mixture should foam up in 5-10 minutes. If it does not, toss the batch and retry with new yeast. Soy lecithin granules may be found at whole food stores.

 

Saturday
Mar132010

Blushing Beet Smoothie

I've found myself yawning through the produce section of the grocery store lately. At the same time I've found myself dreaming of opening day at the farmers' market. Alas, it is what it is, a few more cold months to go! So I've pulled it together and forced myself to branch out with the produce that IS available. I'm still figuring out what to do with the fennel bulbs (ideas anyone?) but did make a gorgeous smoothie out of the beets I bought (this picture doesn't do the brilliant ruby color justice).

In high-powered blender, blend until smooth:

1/4 to 1/2 of a steamed and cooled BEET

Small handful of chopped CARROTS

Handful of frozen STRAWBERRIES

1 cup WATER

RAW HONEY or Vanilla Creme liquid STEVIA drops to taste

NOTES: Beets have a sweet but earthy taste, so adjust the amount you use to satisfy your tastebuds. Here's how to cook up a beet:

Roasting Method:  Trim roots and tops off. Place in roasting pan with a little water. Cover and roast 425˚F for 35-45 minutes or until tender. Let cool and slip off skins under running water.

Steaming Method: Trim roots and tops off. Place in pot with a couple of inches of water. Cover and steam 20-30 minutes or until tender. Let cool and slip off skins under running water.