Mama's Cowboy Cookies, made Gluten-Free!

Gluten-Free Cowboy Cookies
Growing up, my mom could whip up a batch of cowboy cookies in a matter of minutes! The hearty and crispy texture is amazing with the abundance of oats, pecans and chocolate.Y-U-M. I have been reminising about these cookies lately, so using the Bistro Blend Flour, this is what I have come up with. Thanks Mom for introducing me to these cookies at such a young age... and now I am given the chance to perfect them with a gluten free flour blend! Enjoy!

Ingredients
1/2 cup organic vegetable shortening
1/2 cup white sugar
1/2 cup  dark brown sugar
1  medium egg
1 tsp vanilla extract
1 cup GF flour (Bistro Blend All Purpose GF Flour*)
1/2 tsp baking soda
1 cup semisweet chocolate chips
1 cup certified GF oats
1/2 cup pecans

Directions
Preheat oven to 375°F. Line two baking sheets with parchment paper.

Using a stand mixer or other electric mixer, cream the shortening, egg, sugars, and vanilla on med-high speed until light and fluffy. In a separate bowl, mix flour and baking soda together. Gradually, add flour mixture to sugar mix and beat on low speed until incorporated. Stir in oats, chocolate, and nuts until combined.

Using a tablespoon drop dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for 13-15 minutes. Cookies should be golden brown. Transfer sheets to a baking rack and let sit for about 3 minutes to cool slightly. Transfer the cookies to racks to cool completely.

*The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum] http://www.theglutenfreebistro.com/products.html

Shishito Peppers with Sea Salt

I cannot express how much I love these peppers. This is not so much a recipe but a fantastic way to eat the peppers. They are highly addictive with the lightly charred, blistered skins and sea salt. I have yet to find them in Boulder, but they are sold at the Santa Fe Farmers Market in the fall. They make a great appetizer or side dish and are guaranteed to be a hit for even the most skeptic of eaters.

Ingredients
3/4 lb shishito peppers, rinsed (do not remove stems)
2-3 Tbs olive oil
sea salt

Heat oil in a large pan, add peppers and saute for about 10 minutes until they become slightly charred and the skins begin to blister. Sprinkle with a generous amount of sea salt and toss. Serve warm.

Beef Pot Roast with Root Vegetables

When the morning temperatures are 27°F it feels only natural that a warm, comforting meal would be perfect for lunch. I put on my down-jacket and braved the temperatures at the Santa Fe Farmers Market. I was determined to get some local turnips, potatoes, parsnips and carrots to pair with a hearty beef pot-roast. Ah, comfort food. This recipe is very quick when using a pressure-cooker.

Ingredients 
2 tsp olive oil
1, 3lb boneless chuck roast, fat trimmed
1 tsp sea salt
1/4 tsp fresh cracked pepper
3 cups beef or chicken stock
1/2 cup red wine (I used merlot)
fresh thyme, about 4 sprigs
4 garlic cloves, chopped
2 large parsnips, peeled and cut into 2inch pieces
5 medium carrots, peeled and cut into 2 inch pieces
2 medium turnips, peeled and cut into 8 wedges
1 lb yellow potatoes, cut into 2 inch pieces
4 shallots, chopped


Directions

Heat an 8-quart pressure cooker over medium-high heat. Add oil to cooker. Sprinkle roast evenly with salt and pepper. Add roast to cooker; sauté 5 minutes, browning on all sides. Stir in 3 cups stock and red wine. Close lid securely; bring to high pressure over high heat. Cook for 35 minutes. Remove from heat; release pressure through steam vent.  Remove lid, and remove roast with a slotted spoon, place on a platter and keep warm. Add thyme sprigs and remaining ingredients to pot. . Close lid securely. Return to high pressure; cook 1 minute. Remove from heat; release pressure through steam vent, Remove lid; let stand 5 minutes. Slice roast. Remove vegetables from cooker using a slotted spoon, and place on platter with roast. Keep remaining cooking liquid to make a gravy if desired. 

Corn and Potato Salad with Goat Cheese and Fresh Basil

I love salads and I especially love creative salads. My husband once told his foodie friend that "Lisa is such a good cook, she makes the best salads"! I was slightly confused at the comment...although I'm very thankful that my husband thinks I'm a good cook, but preparing a salad has never seemed like the skill in the kitchen that I should be most proud of. Salad prep is hardly cooking! Regardless, salads can be very enjoyable and I hope you'll find this dish delicious!

Ingredients
1 Lb small yellow potatoes 

• 3 cups corn kernels (thawed, if using frozen)
• 2 cups assorted cherry tomatoes, halved
• 1 medium bell pepper (color of your choice, chopped)
• 1/4 cup minced shallots
• 3 Tbs white balsamic vinegar or champagne vinegar 
• 1 Tbs Dijon mustard
• 1/4 tsp sea salt
• 1/4 tsp fresh cracked pepper
• 3 Tbs extra-virgin olive oil
• 5 cups baby arugula or mixed greens
• 1/2 cup fresh basil leaves, torn
• 2 ounces goat cheese

Directions 

Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook about 12 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl. In a separate bowl, combine shallots, vinegar, mustard, salt and pepper  and oil  and stir with a whisk. Drizzle oil mixture over corn mixture and toss well. Sprinkle with basil.  Place  about 1 cup of arugula on serving plates and top with a large scoop of corn mixture. Top evenly with goat cheese. Yummy! 

Adapted from Cooking Light Magazine

Gluten Free Girl and the Chef are coming to Colorado!

It's official, the Gluten Free Girl and the Chef are making their way to Colorado! I am particularly excited about  next weeks events because Shauna Ahern's book, Gluten Free Girl: How I Found the Food That Loves Me Back...and How You Can Too  resonated with me and brought me hope after my Celiac diagnosis. It was given to me by a special friend in New Mexico, and was the very first book I read after my diagnosis. If you are in Colorado next week, this will be an amazing time.  


Luckily for me, I live in Boulder where the giant pot-luck party will take place. It's heartwarming to know that I am going to a BIG gathering where all the food will be gluten-free and most likely be very delicious...Boulder was named the "foodiest" town in America! Any thoughts on what I should take to the pot-luck? Maybe muffins...

The Boulder Party/Event Info:
Saturday, November 20th at 1 pm
First Congregational Church
1128 Pine Street, Boulder, CO 80302 
Bring a dish of your favorite gluten-free food! (Please label it with all the ingredients inside, so people with other food allergies can eat safely as well.) If you can, bring some plates, forks, knives, and napkins. We're having a party.  
For all Colorado Events, check out Shauna's website. 

Quinoa with Roasted Corn, Black Beans and Avocado

On Saturday night I went to a GF pot-luck party. That's right, every dish was gluten-free! This is an amazing and rare occurrence in my world. As a contribution I made a favorite recipe, quinoa (pronounced KEEN-wah) with roasted corn, black beans and avocado. This dish is high in protein, high in fiber and tastes really good!

Quinoa with Roasted Corn, Black Beans and Avocado
Ingredients 
1 cup red quinoa, throughly rinsed
2 cups chicken or vegetable broth
1 can black beans, drained and rinsed
2 cups corn, roasted
1 avocado, cut into 1/2 inch pieces
1 handful of grape or cherry tomatoes, halved
1 medium red onion, diced
1/2 bunch of cilantro, chopped
1/4 cup olive oil
juice of 1 lime
zest of 1 lime
sea salt and pepper to taste

Directions
Cook quinoa with veggie broth according to package directions. Meanwhile, combine beans, roasted corn, tomatoes, onion and avocado. In a separate bowl, mix lime juice, zest, olive oil, salt and pepper together. Whisk lightly and set aside.

When quinoa is cooked and cooled off a bit, toss with olive oil mixture. In a large bowl, add quinoa and bean mixture together and gently toss; garnish with cilantro. Season with salt and pepper.

Almond and Chocolate Biscotti's

It's baking time again! Biscotti's are a twice baked Italian cookie or biscuit and oh so yummy! I haven't had a biscotti in about a year, so in my efforts of discovering GF versions of tasty treats, I followed Karen Morgan's recipe from the Blackbird Bakery to fulfill my cookie wishes (with a few minor adjustments).  In Italy these cookies are often served with a Vin Santo, a dessert wine, but here, I like to serve and dunk them in hot coffee or black tea. I hope you will too!

(makes 3 dozen)

Ingredients
1.5 cups sorghum flour
1 cup cornstarch
1/2 cup almond meal
1/8 tsp salt
1 tsp baking soda
2 tsp xanthan gum
1 cup granulated sugar
4 large eggs
2.5 tsp pure almond extract
3/4 tsp pure vanilla extract
GF flour for dusting
1/4 cup slivered almonds, coarsely chopped
1/3 cup unsweetened cocoa powder
1/4 cup semi-sweet chocolate chips
1 egg white, slightly beaten 
1-3 Tbs lukewarm water, if needed

Directions
Preheat oven to 375ºF and line a cookie sheet with parchment paper.

On a very large cutting board or pastry board, combine all of your dry ingredients by gently folding the ingredients in on themselves. Now carefully carve out a little well in the center and add three eggs, being careful not to allow any bits of shell to fall in. Add the almond extract and 1/4 tsp vanilla extract.

Using a steady, folding motion and a small wooden spoon, begin to mix your eggs and extracts, slowly pulling in the dry ingredients from the periphery. If your well begins to expand, just pull it back in with your hands. Continue to mix until all of your dry ingredients are incorporated.


Knead the dough several times, dust your work surface with additional sorghum flour and then knead several times more. Add the blanched almonds and knead again until they appear to be evenly distributed. Divide your dough into two sections. Set one section aside. Flatten the other section of dough  and then add the ¼ cup dark chocolate chips, cocoa powder, the remaining 1 egg and 1/2 tsp vanilla extract to the other section. Knead until smooth. The dough should be firm and soft at this point but not overly dry. If the dough cracks add 1 Tbs lukewarm water to soften. Divide your dough into four sections (cut each half in half) and then carefully shape them into 12” long logs. Place each log onto your prepared cookie sheet, side by side.


Take your lightly beaten egg white and brush the tops of each log. Bake at 375ºF for 20 minutes. Remove biscotti logs from the oven and using a serrated knife, slice them into ½” thick diagonal slices. Lay the cookies flat on the cookie sheet, lower the oven temperature to 225ºF and bake for 30 minutes more to dry the biscotti out completely. 


Remove from oven, transfer cookies to a wire rack to cool completely. 
More Blackbird Bakery Recipes can be found here: http://www.theartofglutenfreecooking.com/2008_01_01_archive.html

Portobello Mushroom, Steak and Poblano Tacos

Last night I finally watched the film Julie & Julia. Having been to France (both before and after eating GF) and loving every piece of food I put in my mouth, I have a deep appreciation for the richness and thought that goes into french cooking.  And, now that I am taking more notice of the food I make, I realize there are specific themes to my recipes. I can't seem to venture away from the southwestern spiciness. I love cilantro, peppers and beans, most definitely due to my New Mexico roots! My husband has vowed to buy me a french cookbook for Christmas, but until then...

Ingredients 

1 to 2 Tbs olive oil

1lb sirloin steak, trimmed

salt and pepper to season

1 large white onion, sliced

1 tsp dried oregano

2 garlic cloves, minced

8 oz sliced mushrooms

1 poblano pepper, seeded and sliced

corn tortillas

fresh salsa/pico de gallo (optional for garnish)

shredded cheese (optional for garnish)

cilantro, chopped (optional for garnish)

scallions, chopped (optional for garnish)

Directions

Heat 1 Tbs oil in large skillet over med-high heat. Season steak with salt and pepper. Add steak to pan and cook about 5 minutes on each side. Remove from pan and set aside. Add remaining oil, if needed, to pan. Add onion, oregano, garlic, mushrooms and poblano pepper to pan. Sauté for about 5 minutes or until vegetables begin to soften. Meanwhile, cut the steak against the grain into thin slices. Add steak back to pan and sauté for one minute more. Taste for seasonings. 

Add steak/veggie mixture into warmed corn tortillas and serve with salsa, cheese, cilantro and scallions! Don't forget that tacos are perfect with an icy cold beverage. I happen to find great delight in Colorado's New Planet Beer. It's refreshing and even tastes like "real" beer! 

Is Gluten-Free Healthy?

Last night this segment aired on ABC News Nightline about the health consequences of eating a gluten free diet (avoiding all wheat, barley and rye). Dr. Peter Green, Director of the Celiac Center at Columbia University and celebrity, gluten free advocate and fellow Celiac, Elisabeth Hasselbeck were the featured guests. I was completely disheartened by the reporters take on eating GF, especially the mention of not being able to consume enough fiber and B-vitamins on a GF diet. Although I don’t think that everyone would benefit from eating gluten-free, I do believe everyone would benefit from eating less processed and prepackaged foods (which almost always contain gluten). It is entirely possible to be healthier and consume enough vitamins and minerals to be healthy while avoiding gluten. It seems the real issue is that American’s consume most of their vitamins from enriched processed food products, including enriched wheat. If more people went back to eating simple, wholesome, naturally nutrient dense foods, the lack of vitamins in any diet shouldn’t be an issue. 

One has to be choosy when it comes to eating gluten free and one should also be choosy when it comes to eating gluten. There are an abundance of GF products on the shelves made with refined white rice flour, refined sugar, corn syrup, and other not so good ingredients! There are also healthy and flavorful products on the shelves and in restaurants, made with non-GMO brown rice flours, buckwheat and even applesauce. It’s possible to enjoy a cupcake that is gluten free (think Babycakes in NYC) and also free of blue food coloring and ultra refined sugar...you know those Walmart cupcakes that are always at school celebrations?! We all should be in avoidance of those crazy chemistry experiment food products. 

Nutritionists and health professionals have been telling us for years to eat a diet rich in whole grains, lean meats, vegetables and fruits. Most people know the spiel, but many seem to not care or follow these important health tips. I try to eat this way everyday (with the exception of my own homemade desserts), be eating include quinoa, brown rice, wild rice, buckwheat, millet, teff, and GF oatmeal. Millet, oats and quinoa are all very high in B vitamins and fiber which totally debunks the idea that eating GF would lack these important nutrients. 

I won’t be the first to say that living in a society where wheat, barley and rye are more than abundant in our food system, it can be quite a challenge to eat gluten free. However, the challenge is worth it for my own health and renewal of life. I don’t believe the gluten free industry will be going away; this way of living may be a fad-diet for some, but for people like me (1 in 100 Americans) with Celiac Disease and gluten-intolerance, this is an essential way of life.

Baked Sweet Potatoes & Garlicky Greens

I'm not a vegetarian, but I've never loved a cookbook more than I LOVE Deborah Madison's Vegetarian Cooking for Everyone. The simple ingredients meld together so beautifully and flavorfully that meat is never missed in a meal. I was having one of those days where my body was craving veggies, so I looked to this awesome cookbook for inspiration. I often forget that one of the most simple meals can be the most satisfying. My some-what vegetarian husband wasn't here to enjoy this with me, but I'm certain he would have loved and appreciated it!

Sauteed Spinach with Garlic and Red Pepper Flakes
1 Tbs olive oil or grape-seed oil
1 garlic clove, minced
1 pinch red pepper flakes
1 bunch of fresh spinach
sea salt, to taste
Heat the oil with the garlic and pepper flakes in a skillet over medium-high heat until garlic starts to color. Add the spinach and saute for about 1-2 minutes until spinach is wilted and well coated with spices. Remove from heat and sprinkle with sea-salt. Serve.


Baked Sweet Potato 
Preheat oven to 400 degrees F. If cooking more than one potato, choose potatoes similar in size. Wash and scrub the skins very well to remove any dirt. Wrap each potato in foil, pierce with fork and bake for about 55minutes or until very tender. 
To serve, slice lengthwise break up the flesh with a fork or knife, add butter, sea salt and fresh cracked pepper to taste. 


If you want your sweet potato even sweeter, good accompaniments include cinnamon, nutmeg, brown-sugar, molasses or maple syrup.