Gluten Free Buttermilk Waffles

Gluten Free Buttermilk Waffles

A few times a month we like to have breakfast for dinner. When we discovered that Jamison couldn’t have gluten anymore this became infinitely more complicated since that breakfast for dinner was often pancakes or waffles. So far we haven’t experimented with pancakes since the gluten discovery, but we have played around with waffles.

Our first journeys into waffledom used Pamela’s Pancake and Baking Mix and they were pretty good, but you know me, I’d rather make something from scratch. So one night last week I decided to play around with the alternative flours I had on hand and see what I could come up with and this is what resulted.

These waffles could easily fool a gluten eater. They would have no idea they were eating something that was gluten free. The waffles are tender and fluffy. Pair them with some fruit and/or maple syrup and you’re set! We’ll definitely make these again.

What You’ll Need:
1 cup of sweet potato flour
1 cup of sorghum flour
1/2 cup of tapioca flour
1 tablespoon of baking powder
2 tablespoons of xanthum gum
1 teaspoon of sea salt
1/2 cup of organic cane sugar
2 eggs, separated
1/4 cup of safflower oil
2 1/2 cups of buttermilk

Pre-heat waffle maker.

In a large bowl sift or whisk together sweet potato flour through organic cane sugar. Set aside.

Separate eggs and whip egg whites until stiff peaks form. Set aside.

Add egg yolks, safflower oil and buttermilk to dry mixture and stir until mixed. Gently fold in egg white until incorporated.

Spray your waffle iron with non-stick spray or brush with oil. Place a dollop of batter in the middle of each square (or circle…my iron makes 4 square waffles) and lower the lid. Cook for 4-6 minutes until waffles are golden brown. Serve immediately.

Makes 8-10 waffles

Notes: These kept well and Alexis enjoyed some the next few days. Something during the cooking process caused the waffle iron to pop open. This happened on each batch, but it happened right before they were done so it didn’t make a mess, but it was odd. We joked that they were explosive waffles! 😉

Not Your Mama’s Mashed Potatoes

Not Your Mama's Mashed Potatoes

As I’ve mentioned before Jamison is a super picky eater. Meat and potatoes, the occasional fruit and a few vegetables and that’s about the extent of what he eats. As a result mashed potatoes are often seen on his menu and thus there are often mashed potatoes left over. So what do you do with those left overs? You can make bread, or jazz up the mashed potatoes with goat cheese, or you can really soup them up like the variation below! Who says you can’t have a little pizazz on the side?

Oh and for the record Jamison wouldn’t touch these with a ten foot pole! ;o)

What You’ll Need:
2 cups of mashed potatoes
Extra virgin olive oil
1 small onion, chopped
6-8 sun dried tomatoes packed in oil, chopped
1/3 cup of black olive slices
1 ounce of goat cheese
1/3 cup of Parmesan cheese, shredded
1-2 tablespoons of oil from the sun dried tomatoes

Preheat oven to 375 F.

In a medium sized pan sauté onions in a little extra virgin olive oil until tender. Add sun dried tomatoes, olives and cheese and stir until cheese melts. Remove from heat.

Add mashed potatoes to the veggie/cheese mixture and add a little of the oil from the sun dried tomatoes. Stir until mixed.

Place the potato mixture in a baking dish that has been sprayed with non-stick spray and baked for 20-25 minutes until golden brown. Serve immediately.

Makes 3-4 servings.

Not Your Mama's Mashed Potatoes

Notes: You can add in other vegetables if you like. Mushrooms would be good, as would chopped bell pepper. You could also switch around the cheeses if you like.

Creamed Spinach

Creamed Spinach

A friend of mine’s mom used to make a mean creamed spinach. I always loved coming over to her house when I was in Knoxville, because inevitably she would make that dish because she knew I loved it as much as her family did. It was a nice little oasis away from the drudgery of everyday life.

As much as I love this dish I never asked her how to make it, because at the time I doubted my abilities in the kitchen…Years of being oppressed can do that to a person, but many years later I put two and two together and figured out exactly what was in the dish and was able to recreate it to the point that it brings back such fond memories.

Every time I make this dish I think of her, even though I haven’t seen her in years. In a way I guess it’s my little tribute to her and that makes me happy.

What You’ll Need:
Extra virgin olive oil
6-8 large cloves of garlic, minced
1 – 1 pound bag of frozen spinach (Note: You can use fresh spinach, but I don’t have quite enough of it yet to do that, but it’s growing everyday!)
Sea salt
Freshly ground black pepper
1/4 to 1/3 cup of half and half or heavy cream
1/2 cup of freshly grated Parmesan cheese

In a large sized skillet over medium to low heat saute garlic for a minute or two until soft. Don’t let it go too far and turn brown. Add the spinach, a pinch of sea salt and some freshly ground black pepper and cook until all of the liquid has evaporated and the spinach is soft. Stir in half and half or heavy cream and cheese and cook stirring constantly until cheese is melted and any liquid is gone (about 2 minutes). Serve immediately.

Notes: Sometimes my friend’s mom would switch things up a bit and add in sauteed mushrooms or onions in with the garlic. It’s a very forgiving recipe and very easy to tweak.

Strawberry Chocolate Mint Ice Cream

Strawberry Chocolate Mint Ice Cream: Scooped

So you buy those heavenly smelling, ripe, juicy strawberries and just for fun you pick up two packs, because well they smell so heavenly and you just know that the taste will more than compare, because after all a good smelling strawberry is a good tasting strawberry! You eat some fresh, you might throw some into some yogurt, cereal or a smoothie, you can use them to make various salads or there is always cobbler or shortcake and of course strawberry ice cream, but what if you want to take the ice cream and switch it up a bit? What if you want to make it a little different? Why not throw in a little chocolate mint?

I have been looking for chocolate mint for years and when we went to South Mountain Creamery’s festival a week ago the grower that had a booth there actually had it! Some say it’s doesn’t taste or smell like chocolate, but I disagree. It does have a hint of chocolate there. Others say it was named that because of the sensation it brings to your tongue when you bite into much like an Andes Mint. Regardless the chocolate mint gives the ice cream a cool, fresh burst and it really compliments the strawberries. The mint doesn’t over power the overall taste, it simply adds to flavor with a hint of freshness and mint.

Note: This recipe is designed to fit in this ice cream maker. You can double or triple the recipe or whatever you need to do to fit in a larger model.

Strawberry Chocolate Mint Ice Cream: The Strawberries!

What You’ll Need:
2-4 cups of ripe strawberries, capped and chopped into pieces (Note: I like little bits of frozen strawberries throughout the my ice cream, but if you prefer it to be smooth then process in a food processor until smooth. I also like a lot of strawberry taste so use more strawberries or less depending on what you like.)
1/4 cup of organic cane sugar
1-2 tablespoon of fresh chocolate mint, chopped fine
1 – 14 ounce can of sweetened condensed milk
1 – quart of heavy cream

Strawberry Chocolate Mint Ice Cream: Strawberries with Sugar and Chocolate Mint

In a large bowl add strawberries, mint and sugar and toss to coat. Let sit for at least 1 hour to let the strawberries and mint form a syrup with the sugar. You can leave it to sit overnight in the fridge if you like.

Stir in sweetened condensed milk and heavy cream and pour the mixture into your ice cream freezer.

Strawberry Chocolate Mint Ice Cream: Ready to Freeze

Freeze ice cream according to your machine’s directions until it is thick. It will be the consistency of soft serve ice cream:

Strawberry Chocolate Mint Ice Cream: Freezing

For a hard set place in a container in the freezer until completely set. You can serve it in the soft serve state or frozen completely depending on your tastes. Either way you’re left with a lovely ice cream with tiny bits of mint and lovely chunks of strawberry throughout.

Strawberry Chocolate Mint Ice Cream: A Bite

And that my friends is a very, very good thing.

Notes: If you can’t find chocolate mint then spearmint or peppermint will work fine as long as it’s fresh and not dried. Also if you don’t like mint you can leave it out for a basic strawberry ice cream.

Key Lime Parfait

Key Lime Parfait

Key lime…What to say? I love Key Lime! Key Lime Pie, Key Lime Cheesecake, Key Lime Ice Cream, Key Lime Cookies, if it’s Key Lime I’ll at least give it a try and yesterday was just one of those days that Key Lime was calling out to me, though I wasn’t sure what I wanted to do. I talked it over with Darlene (or we e-mailed as the case may be) and I knew I wanted to take the aspects of a Key Lime Pie and do something different with them and in talking (or typing as the case may be) I came up with the Parfait idea! Darlene is a good sounding board and she always makes me thinks, but then again that’s what best friends are for. ;o)

Anyway, a while back when we did the Lemon Meringue Pie for Daring Bakers I thought at the time it would be fun to play around with the flavors of the custard for that pie and do something different with it, so that’s just what I did. Pairing the Key Lime Custard with graham crackers and whipped cream brought together the dish and the elements blended together well as they always do, but it gave it a slightly different taste over all than just your standard Key Lime Pie. Overall it was just delicious though and that’s all you can ask for.

Now I’m off to spend some time on the treadmill, because well you know! ;o)

What You’ll Need:
2 cups of water
1 cup of organic cane sugar
1/2 cup of cornstarch
5 egg yolks, beaten
4 tablespoons of butter, but into bits
3/4 cup of Nellie and Joe’s Double Strength Key Lime Juice
1 tablespoon of coconut extract
Graham crackers
Whipped Cream

Bring the water to a boil in a medium to large sized pot. Once water boils remove from the heat and let it sit for 5 minutes to cool somewhat.

While the water is boiling/cooling separate eggs and stir together eggs yolks until smooth. Measure out coconut extract and set aside.

Next whisk together sugar and cornstarch until completely incorporated. Add the sugar/cornstarch mixture to the water and whisk until smooth. Return pan to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will likely be thick.

Add a ladle full or so of hot key lime mixture to the beaten egg yolks, whisking until smooth. Now add the tempered eggs back to your pot whisking constantly to prevent scrambling. Cook for another minute or two until the mixture is completely incorporated and smooth.

Remove from the heat and stir in key lime juice and coconut extract until smooth. Next add the butter until it is completely incorporated. Let the mixture sit for 10 minutes to cool slightly.

Key Lime Parfait: A Bite

To Make the Parfaits:

In a dish or individual serving vessel crumbled graham crackers and completely cover the bottom surface of the bowl/dish.

Next spoon in a layer of key lime custard to cover the graham crackers.

Now add a layer of whipped cream on top of the key lime custard.

Repeat this process until your dish/bowl is filled.

Chill for at least 2 hours and serve.

Notes: You could do this with orange or lemon juice if you prefer. You could also add in some real coconut to switch things up a bit.