Summer's Bounty

Last Sunday I hit up the West Seattle Farmer's Market and it was awash in the vibrant colors of summer and an abundance of community. The heirloom tomatoes beamed in the morning sun as their silky skins of red, yellow, and citrusy orange smiled back at me. Sweet, plump cherries overflowed in their bins and the yet to ripen nectarines were just beginning to warm after waking from their slumber in the coolers. A man with a guitar perched in the corner, hoping for some pennies to drop into his empty case as his voiced drifted above the din of the market. I tell the corner stand every week that they have the best spot, right by the musicians and their soulful songs.

Upon filling my bag with sweet carrots, juicy tomatoes, crisp, cool cucumbers, and the season's freshest fruits, I was overcome with an unexpected pang of homesickness and longing to return home. I know this was instigated by the sweet old man who sold me my cherries, who after weighing them and delicately taking the $4 from my hand, looked right at me and said, "You have nice eyes miss. I hope you don't mind a personal comment like that." I just looked back at him, "Well thank you!" He reminded me so much of my own grandfather who passed away just 3 years ago from Alzheimer's. The cherry man had a very kind and gentle demeanor, just like my grandfather, whose own eyes reflected the trials of the devastating disease that is Alzheimer's.  I couldn't help but think that my own dear grandpa was looking after me and paying me a visit in Seattle. I thought about grandpa a lot since moving here, and I haven't really figured out why. Perhaps its because as I have grown up, my family has spread their roots beyond Missoula and our time together has because less frequent. Going to the markets in Missoula was usually a weekly ritual for my dad, and sister and I throughout the summer and fall. So going to the market in Seattle has been my way of holding onto that tradition.

 Stopping at Great Harvest after the market is becoming a ritual of sorts for me as well, and that also has ties to a Missoula tradition with my dad. Before we discovered my gluten and dairy intolerances, we would pop into the Great Harvest for a free slice of bread and a cold carton of milk....which only spelled disaster for me. Especially since I would spread warm butter and honey on my piece, followed by a long drink of milk. What a horrible idea.........

Never-the-less, I returned from the market with a shopping bag filled to the brim with local produce free of chemicals and pesticides, but full of sunshine and love.

My local purchases: Bag of gluten and dairy free granola, loaf of  GF/DF Cranberry Flax bread from Great Harvest, yukon gold potatoes, sweet carrots, nectarines, tomatoes and sweetheart cherries. *Not pictured: cucumber*

Beautiful potted Zinnia plant from another local market stand. This only cost $10! 

An Ode to Montana

Montana....I confess that I miss you and have been feeling homesick lately. The summer nights that stretch on until dawn. The stillness of the stars and moon above the mountains. I suppose the place you thought you wanted to leave never really leaves you. It remains encased in your heart, continuing to sustain you and remind you of your past.

However, Seattle is still a really neat place to live and thanks to the Great Harvest Bread Company of West Seattle, the Flying Apron Bakery in Fremont, and the Trader Joe's of West Seattle, I am remaining true to my adoration of grocery shopping and discovering new foods. 

I know I already mentioned the Great Harvest in my last post, but I keep finding new treats and breads there. Their gluten free and dairy free Cinnamon Raisin bread is filled with plump raisins and swirls of warming cinnamon and is a swell addition to breakfast. I also found an allergen free lemon poppyseed bread the other week and it was the best I've ever had! It had the consistency of a muffin and was even better when slightly toasted in the oven for a few minutes. ( I did it that way because it was too sticky for the toaster. ) Their Buckwheat Dakota bread has remained a favorite of mine and they are probably starting to think I am a bit nuts as I am becoming a frequent purchaser of it. As well as their molasses cookies. Its always a weekend treat for me and is usually accompanied by a glass of ice cold almond milk. 

As for the Flying Apron Bakery, I discovered it whilst wandering around Fremont during the Solstice festival back in June. Which can be described as: a parade with naked bicyclists painted up to remain somewhat camouflaged, a spaghetti monster float with giant meatball eyes, marching bands and drum lines that make you want to dance your skin right off and crowds of sweaty people packed together on the street. It was quite an experience but at least I got to indulge in some allergy free lasagna and sugar cookies from the Flying Apron! 

And, Trader Joe's. Its a wonderful place to buy gluten free products at a discounted price, as well as honey, olive oil and other baking products. Their produce section has great prices as well, but not the best quality I have discovered.  The local farmers' markets are the best for fresh and local produce. I look forward to buying some carrots, cucumbers, tomatoes and maybe even some eggs at the West Seattle market this weekend. 

So despite missing Montana and my family, Seattle is a really diverse and exciting place to live and work. Leaving home and family is never as easy people think it is. I've sunk my roots into Missoula and Montana for the past 25 years, calling it home and being filled up with love and beauty and community. My heart will hold Montana close to itself, beating with the rhythm of the winds and rushing waters and love for a place that nothing can compare to. 

First Ventures into the Seattle Foodie Heaven

I have been living in Seattle for exactly 17 days now and it is INCREDIBLE. I never thought I would enjoy living in a big city. The thought of all the traffic and noise and towering buildings always seemed like too much to handle for the little country bumpkin I always thought I was.

 But Seattle is special.

 The salty yet clean and clear air rolling off the waves in Puget Sound is a welcome change to the stagnant air that sometimes fills the sky in  Missoula. The Cascade Mountains still topped with snow are just close enough to see that I still get my mountain fix. However, I am feeling the urge to put on my Keens and explore a hiking trail soon.  But the cool, moist climate that grows such amazing flowers, plants, and trees is an inspiration to garden. So  I planted my first patch of flowers and pots this week. I hand picked petunias and snapdragons for the flower bed. Then I planted begonias and lemon zest petunias in baskets. Finally, I purchased some clearance pots at Target for my English lavender and Snowstorm. The snowstorm is trailing over the pots and looks oh so magical, so much so that the white flowers almost glow in the sunlight. I edged the flower bed in small solar lights and I have to stop myself from peeking out the front door every few minutes to see the them aglow in under the night sky.

 I don't live in the actual city center, downtown portion of Seattle, but my neighborhood is still filled with so many unique cultures and people.  The few bus rides I have taken are reminiscent of a roller coaster ride, but it sure beats driving!

But one of the best parts about living in Seattle so far? I get to EAT AT RESTAURANTS. I get to  BUY COOKIES AND PASTRIES AND THICK HEARTY BREADS IN ABUNDANCE. I no longer feel like such an outsider in the world of gluten and dairy free. For so many eateries and cafes offer gluten free menus and are very accommodating of the allergen free dieting world.

My favorite places so far include:

West Seattle Great Harvest Bread Company: 

http://greatharvestwestseattle.com/glutenfree

Delicious and savory breads, pastries and cookies. Their Buckwheat Dakota bread is filled with seeds and honey and applesauce and makes amazing toast. The bread doesn't fall apart and it fills you up too. I treated myself to one of their ginger cookies and it was probably the best cookie I have ever tasted. REALLY. It was soft and chewy and slight hint of ginger mixed the molasses was awesome. They also sell a French Bread. It is pretty dense though so if you are looking for a baguette type bread, this isn't it. But if you slice their French Bread and spread some olive oil and garlic salt on it and broil it in the oven, you get some really good garlic bread!

Bang Bar Thai Restaurant and Lounge: 


http://bangbarthai.com/

Amazing sweet and sour with vegetables, prawns and Jasmine rice. They don't have gluten free items marked on the menu, but pretty much anything can be prepared gluten free the staff is very knowledgeable about the gluten free diet.  And with Thai food, dairy is never used, so it is usually a safe way to go!

PCC Natural Markets:

http://www.pccnaturalmarkets.com/




This place is a lot more expensive than the organic, specialty food stores I was shopping at in Montana. So that is a downside. However, their bakery sells some really great items including cupcakes, breads and other treats. Not all are dairy free though, so you must read labels carefully! Their grocery section has a good selection of cereals, breads, frozen treats and other snacks as well.

I am so excited to keep exploring the food world of Seattle and to keep cooking as well! I have been inspired to try new recipes or try to recreate my favorite dishes from restaurants. I have been making a lot of stir fry with a homemade sweet and sour sauce and it is turing into a staple of mine now.

I am so grateful for this opportunity to live, shop and dine in Seattle. Adam and I are going to have quite an adventure here and I couldn't be happier in my new house and new home in a city that accepts and helps those with a dietary restrictions. It's still doesn't seem quite real that I am living in Seattle, for I truly never saw myself leaving Montana. But with those Washington license plates on my car and new job starting next week (Assistant Preschool Teacher) I am so thrilled with this change in my life that has already opened my eyes to a new world and way of life.

Pizza Pizza

I was feeling adventurous last night, with a sudden craving for pizza. A few weeks ago I bought a package of Bob's Red Mill Gluten Free Pizza Crust Mix, but for some reason it took me almost 3 weeks of procrastination before I finally turned on the Kitchen Aid and whipped up the dough.

I had no idea what to expect with the gluten free crust, for all of the GF pizzas I have eaten (either frozen or at a restaurant) have had a really thin and gluten-less tasting crust. And believe me, there is nothing worse than a flavorless pizza crust that breaks apart in your hands, that can't hold any toppings and leaves your mouth feeling dry and coated in rice crumbs.

However, my pizza creation was delicious. The crust was thick and slightly chewy. It didn't fall apart and just had the certain pizza-crust taste that I really can't explain. Maybe it came from the yeast used in the dough, or maybe it was the Bob's Red Mill recipe. Whatever the reason, this was by far the best pizza I have ever eaten in my entire life and I am never going to peel away the cellophane from those over priced, measly little frozen pizzas again!

For my pizza I used the following ingredients:

• Muir Glen Italian Herb pasta sauce ( I know, it says pasta sauce, but it worked perfectly for this)
• Sliced tomatoes
• Sliced sweet yellow pepper
• Goat cheese
• Fresh basil leaves 

This recipe called for baking the crust for 7 to 9 minutes before putting any toppings on it,which worked perfectly. After I baked the crust for 7 minutes, I spooned on the sauce and spread it evenly over the crust. Some of it began to soak in which made for really great flavor once the pizza was fully cooked. I then spread the goat cheese on top of the sauce. * I microwaved the cheese for about 30 seconds to make it spread easier as this was not a shredded cheese.* 

I then placed the tomatoes and peppers ever so artfully on the pizza. I placed it back in the over for 15 minutes and once I had 5 minutes of bake time left, I decorated the pizza with the basil leaves. I probably could have cooked the pizza for another 2 minutes to get a little bit crunchier crust on the bottom, but the flavors were so tasty that once I started eating I didn't even care about having that little extra crunch. 

As you can see, my pizza was not round but rectangular! I had to used a cookie sheet as I don't have a round pizza pan, but I honestly enjoyed this shape of pizza. It was easier to cut and eat and the pan was the perfect size for the amount of dough. 

I will say that even my mom said the house smelled wonderful from the cooking of my pizza, which means it was a true success! And again, cooking this pizza was a great way to release the stress and anxiety from my day. I listened to music and even danced around a bit in the kitchen while I made my pizza. A new Olympic sport perhaps...synchronized dance-cooking in the kitchen?

Anyways, not to sound like a really bad advertisement, but I really hope all you gluten free and dairy free eaters out there will try Bob's Red Mill. They truly make amazing products that are easy to prepare but taste like real food. I will definitely be buying their pizza crust again. And now I really want to learn Italian...

Buon appetito a tutti 

A Stir Fry-a-Thon: Part 2

So I promised you I would share my new found gluten free teriyaki sauce for a complete Asian stir fry. And here it is:  San-J's gluten free Teriyaki Sauce! 

Here is their website: http://www.san-j.com/default.asp

This sauce had a mild, but still true teriyaki flavor. It was slightly sweet, yet still salty and I sauteed the veggies and shrimp in it but also mixed it in with the rice and veggies once I had the meal all ready on my plate.

For this stir fry I sauteed red bell pepper, carrots, peas, scallions, water chestnuts and shrimp. It truly reminded me of eating at an Asian restaurant and with the bed of short grain brown rice, the meal was really satisfying, warming and just delicious! 

This teriyaki sauce is going to become a regular in my shopping cart and pantry. It is really versatile and really does have a delightful but not over bearing flavor. A great addition to any gluten free foodie's kitchen!

A Stir Fry-a-Thon: Part 1

Stir fry. Vibrant vegetables and savory shrimp (or chicken) topped with tangy sauces on a bed of warm rice...sounds delicious doesn't it? Well, I think so. I don't know why I have suddenly started making it again, but stir fry was a weekly meal in my home when I was in high school. My mom and I ate together every  night and since I got home a lot earlier than her, I was in charge of most meals. I think that is when my passion for cooking really started to come alive though. I would get home from school, walk our dogs, begin my daily homework and then I would begin chopping, boiling, sauteing or baking away in the kitchen. I found such joy from chopping all the vegetables and arranging them in the wok; a splash of radiant colors against that black canvas. The sweet fragrance of the jasmine rice simmering on the stove filled our house with an exotic but warming aroma and when mixed with the tantalizing teriyaki sauce, my mom and I were able to enjoy a healthy, flavorful and delicious meal. The best part was enjoying it together though. For as I have said many times before, sharing a meal with the ones you love is the most satisfying part of cooking. 

You may be wondering what all this reminiscing has to do about my current cooking adventures in the kitchen. The answer, is that I had a sudden craving for stir fry the past week and after adding some variety and color to my shopping cart, I was able to concoct several stir fry variations. And were they ever delicious! 

Here is my first venture: 

Chicken Stir Fry 

• short grain brown rice
• red and yellow bell peppers
• peas
• carrots
• scallions
• freshly cooked chicken ( I was lucky enough to still have dark and white meat left over for a rotisserie chicken)

 After chopping the carrots and scallions, and slicing the peppers, I added the frozen peas to the pan. I sauteed them in some olive oil on a low heat.

Here is the chicken I pulled from the breast and thigh. I usually am not a fan of dark meat, but it was a nice addition to the stir fry. 

 I added the chicken to the vegetables just before the vegetables were ready to be taken off the heat. I only wanted to warm the chicken and let it soak up some flavor from the vegetables.










And below is the whole meal, ready to enjoy! I sprinkled some dried basil leaves on top to give it a unique flavor. Obviously this was not a typical Asian stir fry what with my use of olive oil and basil leaves. But I still thought it was delicious. On my next post though, I will let you in on the best gluten free teriyaki sauce I have ever experienced. And this time, I did make Asian stir fry.

Falafel Feast

Oh Chick Pea Cafe of Bozeman, how I have missed you so! Your falafel, hummus, and basmati rice topped with kishmish were always my favorite.   The flavors were bold and bright and the presentation of the food was beautiful as well. Recently I was wondering if I would ever again experience a meal of that exotic and scrumptious Mediterranean cuisine. Well, this weekend, I did!

Adam came to visit this weekend and I wanted to try my hand at reinventing the Chick Pea Cafe meal, complete with hummus, falafel, rice, fresh veggies and the socca. Eating at Chick Pea has been one of our favorite places to eat together and I have a lot of wonderful memories from that little cafe on the corner. And while our meal at my dining room table wasn't quite the same as dining out, I can say the experiment was a success and Adam and I really enjoyed our meal sitting side by side at my dinner table.

Using the recipe for falafel and socca in this cookbook: (available at Barnes and Noble) I created a memorable and very tasty meal full of love and care and precision.

Here are the ingredients for the Socca:

• chickpea flour
• salt
• fresh ground black pepper
• olive oil
• water
• dried basil
• dried rosemary

I can not reproduce the recipe from the cookbook here (copyright laws and all that). But I know there are lots of recipes available online. The bread was very easy to make and tasted great dipped in some hummus or marinara sauce. Or as Adam discovered, a mixture of hummus and marinara!

And here is the completed product:

And here are the ingredients for the falafel:

• cumin 
• garlic
• egg
• lemon juice
• 2 cans of garbanzo beans
• rice flour
• onion
• parsley
• olive oil

And here is the falafel straight out of the oven:

I had left over falafel for dinner last night and I placed it under the broiler for about 5 to 7 minutes and  it browned up very nicely and had a wonderful crunch to it. So when I make this again, I will broil it after baking it. It adds another level of taste and texture and makes it look so.....professional ;)

And here was our delicious spread:

As you can see, I sliced fresh tomato and cucumber to dip in the hummus. I also cooked up a large pot of short grain brown rice which was a great addition to the meal as it lent a neutral flavor among all the herbs and spices in the socca and falafel.

The best part about this meal though was sharing it with Adam, the man I love with all my heart. It meant so much to cook and prepare all this by hand and scratch and have the opportunity to share it with him. Nourishing the body, mind and spirit by sharing a meal with the ones you love....nothing compares to it. It is true that our bodies and minds and spirits need food, but our bodies and minds and spirits need love and care and devotion too. And I was able to give and receive all that just by preparing and sharing this meal with Adam. It doesn't get any better than that.

Shrimp Saute

Some precooked frozen shrimp, a red bell pepper, a yellow onion and some dried basil leaves. Saute all that in a pan with some olive oil and voila, you have a marvelous, healthy and very tasty dinner!

I have to say I am not feeling super inspired to write this morning. So I apologize for this bland, ho-hum excuse of a writing post. But at least you will have some pretty pictures to look at, right?

Here is what I cooked up with my experimentation last night:

• 10 to 12 precooked, frozen shrimp
• 1 red bell pepper 
• 1 yellow onion
• some dried basil leaves
• 1 small sweet potato
• 1/2 cup frozen peas 

And the methods of my experiment went as so: 

1. Place the shrimp in a bowl with some water. Once they have thawed, remove the tails and place back in the bowl. 

2. Slice the pepper and onion into rings, then slice the rings in half.  * I used the entire bell pepper and half the onion* 

3. Place the onion, pepper, and shrimp in a pan with some olive oil. Sprinkle the basil leaves on top and saute on low to medium heat. 

4. While the vegetables and shrimp are cooking, poke some holes in the sweet potato. I baked mine in the microwave for about 5 minutes. Let it sit on your plate a minute before you peel the skin away. 

5. Place the peas in a small, microwave safe dish, add some water and cook for 2.5 to 3 minutes. 

6. By this time the shrimp and vegetables should be done. The onions should be clarified and the pepper should be soft. 

I honestly didn't know quite how this dish was going to turn out, but it was really tasty! The basil and olive oil were a great flavor combination with the shrimp and the sauteing of the onion and pepper brought out their sweet and succulent flavors. As with anything in life, you don't know unless you try and are willing to give something a chance. You can't let your fear of cooking a bad meal or your fear of starting over let you stop yourself from experiencing life. For life is all about the journey and letting your fears be surpassed by the "I wonder" or "I wish" or even "I want!" that swim inside your soul. At some point you have to let go and just live. 

Pasta Salad

My mom has always been an amazing cook, baker, and inspiration. For as long as I can remember I have been her shadow in the kitchen. As a child I watched her brown roasts and chop potatoes for cozy Sunday dinners. I helped her bake and frost countless cupcakes and sugar cookies for school birthday parties and holiday celebrations. She taught me the importance of sharing food with the people you love   and the gesture of devotion and care that comes with that.  So when she suggested that I should try making a gluten and dairy free pasta salad, I knew she was onto something. And she was right. For once I altered her recipe to fit my dietary needs, I able to indulge in another addition to my burgeoning recipe collection.

Here are my ingredients:

• One jar of Annie's Naturals Tuscany Italian dressing 
• 1 medium sized red bell pepper
• 3 bunches of scallions
• 1 box of Ancient Harvest Gluten Free Garden Pagodas pasta
• olive oil 
• goat cheese (optional)
• soy nuts (optional)

My cooking went as so: 

1. Bring a pot of water to a boil; add some olive oil to keep pasta from sticking together

2. Once the water is boiling, add the pasta and follow the cooking directions

3. While the pasta is cooking dice the red pepper and scallions. You will want to use just the top 3 inches or so of the scallions. Once the stalk begins to split is a good stopping point for the amount of scallion you will want to use. 

4. Place the pepper and scallions in a small mixing bowl. 

5. Once the pasta is done cooking, strain and then rinse with cold water. Place the pasta in a large mixing bowl. 

6. Add the peppers and scallions to the pasta and carefully fold all ingredients together. 

7. Finally, add the italian dressing and mix well. Transfer to a tupperware dish and store in the fridge. Chill for a few hours or save for later. This should hold up for about a week in the fridge. 

* When serving the pasta salad, feel free to add some goat cheese and soy nuts, or any other toppings you would like! Pasta salads are fun dishes to add variety too, so feel free to add any ingredients you would like!

The final step of mixing the dressing in. 

A Divergence From All Things Food

I don't usually write about anything else on this blog besides my ventures in the kitchen and experiences at restaurants. However, tonight I felt compelled to share some of the inner workings of my mind and heart.

Some of you may be wondering how I have so much free time to cook and bake and try out all these recipes. I wish all my time to cook and grocery shop was due to the fact that I am able to make a living experimenting and creating recipes. Unfortunately, I have so much free time because I am in between jobs right now and in the process taking a deeper look inside to understand what it is I truly want out of my life.

I was watching The Dead Poets Society the other night, ( a fabulous movie that is well worth watching if you haven't seen it already), and I was reminded that in order to be happy in life and feel enriched and full, we must do what makes our hearts fill with so much happiness that they feel like they could burst and fill a dark room with beams of light and joy.  I was also struck by the quote from Henry David Thoreau:

"I went into the woods because I wanted to live deliberately. I wanted to live deep and suck out all the marrow of life... to put to rout all that was not life; and not, when I came to die, discover that I had not lived."

I know that I have heard this piece of literature many times throughout my life, but it wasn't until tonight that the full meaning truly sunk into my body and soul, all the way down to my bones. And do you know why it all suddenly made sense? Because I was doing something that made me so happy and joyful that for 2 full hours I forgot all about my fears, insecurities, worries and anxiety and I was able to let go and just be me. This was possible because as a member of  the F.R.O.G.S. (the Federation for the Renewal Of Group Singing) I was supported and surrounded by a community of genuine, free spirited, loving and giving people who were all there to join our voices in harmony and build a home of music, friendship, acceptance and freedom. And not just freedom from our jobs and duties of every day life and not just freedom from  our normal routine. We found freedom from the fears that strap our feet to the earth, making us afraid to take that first step towards the pursuance of something that even though may be terrifying, in the end turns out to be just what we needed. We found freedom from the fear of experiencing a piece of your life that others may gaze upon with doubt. We found the freedom to be human, to embrace the drumming of our hearts and souls, and to embrace the innate sense of music and community. 

I realize that not everyone thinks of themselves as musically inclined or maybe even passionate about music. But I bet anyone reading this can think of at least one song that triggers a memory or stirs up some kind of emotion inside of you.  Wether it be the memory of your first kiss, or the nostalgic feeling of your childhood or college days, or the memory of  a lost loved one, music is truly inside of us all. It makes us laugh, makes up weep, makes us remember, makes us feel and helps us communicate. 

As a member of the F.R.O.G.S., I am blessed to be surrounded by a group of people who find happiness and joy in singing, in making music, in just being human and absorbing every harmony and melody and note that we sing. And tonight was extra special for me, as I truly entered a trance while singing. We were divided into small groups that each sang a certain melody or harmony and we were all echoing each other. For several minutes I closed my eyes and had such a clear picture in my mind of a sunny meadow filled with bursts of wild flowers and a soothing stream that captured the glistening sunlight. I was so in tune with my body and my vocal piece as well as all the parts being sung around me, I didn't even have to think about what I was doing. The  notes simply flowed from my mouth and became one with music. I have never experienced anything in that realm, but it was beautiful and reassuring and so so peaceful. 

 I walked away, well it was probably more like skipped, (what can I say, I truly was that happy and filled with joy) from my class tonight knowing that my life will never be complete unless I am involved in music. Wether that be partaking in more group singing classes,  playing my piano or my flute or maybe even joining a community band, I know that music is what brings me joy and fills my heart and body and soul with something I can't quite explain. Music is what enables me to "suck out all the marrow of life, " and I fully intend to embrace music and movement and the gift that is song everyday of my life. 

A Mexican Twist

Spicy spanish rice folded among the nutty flavor of garbanzo beans, baked tortilla chips dipped in the savory, sweet and salty veggie delight that is salsa, the cooling, crunch of cucumber, can you taste it yet? 

I was really craving Mexican food last night so I decided to give it a go! I didn't have a good cheese alternative, so I omitted the typical taco loaded with cheese, lettuce, salsa, and other ingredients for a lighter meal of spanish rice with beans, some home baked tortilla chips and a side of cucumber to cool the  meal down.  

Here are my ingredients: 

• 1 box of Near East Rice Pilaf Spanish Rice mix
• 1 jar of salsa ( I like Drew's mild salsa)
• Gluten free corn tortillas
• 1 can of garbanzo beans
• 1 slicing cucumber

The cooking went like this: 

1. Cook the rice according to box directions. 

2. While the rice is cooking, peel and slice the cucumber placing them in a side dish. 

3. Strain and rinse the garbanzo beans and add them to the rice during the last 8 minutes of cooking time, keeping the heat on low. 

4. Stack the tortillas together, ( I used 3 of them) and cut them into triangles. Set the oven to 325. Evenly spread the tortilla triangles out on the cookie sheet and bake for about 5 to 10 minutes, or until they reach your desired crunchiness. 

5. Place the amount of salsa you would like into small side dish. 

6. Serve and enjoy! 

This was a filling, pleasing and very flavorful meal and a great alternative to the usual tacos and Mexican fare. I have lots of rice leftover and plan to enjoy this  meal again. 

Warming Up With A Mug of Vegan Hot "Chocolate"

Mmmmm..hot chocolate, a steaming mug of this rich, sweet and comforting drink is sure to warm the body and soul of anyone on a chilly winter's day. Unless of course you are allergic to chocolate, or like me you can't tolerate chocolate due to the caffeine. Or perhaps you choose to abstain from caffeine, which unfortunately chocolate is full of. So, what's a good substitute for chocolate? The answer is carob. 

Due to a congenital heart defect, I have never been able to eat chocolate without feeling jittery and on fire with an elevated heart rate and an inability to sleep at night. Therefore, I decided to finally try carob because it is completely caffeine free!

Carob powder is made from the ground and roasted pods of the carob tree. The carob tree is a Mediterranean evergreen and I have read that it has been around for about 4000 years now. 

After walking my family's dogs this afternoon in a chilly wind and a slight spitting of snow, I decided it would be a good day to make a cup of vegan hot "chocolate" using carob powder. 

Here are my ingredients: 

• 1 1/2 cups of Silk original soymilk
• 1 tbsp carob powder
• 1 tbsp honey
• 1 tsp vanilla extract

Directions: 

1. Combine all 4 ingredients in a small sauce pan. Mix well, removing all lumps. Heat the liquid slowly until it comes to a rolling boil. 

2. Pour into a happy mug, sip, sit back, relax and enjoy. 

I was really impressed with the carob powder and recommend this to anyone looking for a chocolate substitute! My hot "chocolate" had a rich flavor and smooth texture and it reenergized my body and soul after some brisk walking. I hope you all can give carob a chance!

Shrimpy Pasta

As many of you know, one of my favorite dishes to dine upon in Bozeman is the Pedro's Pasta from Montana Ale Works. This is a pasta dish consisting of gluten free penne, grilled chicken, goat cheese, tomatoes, basil and pine nuts. Having moved back to Missoula now, I was beginning to miss this delicious and filling meal. Therefore, I took it upon myself to recreate it. And I must say, it was quite a success.

Instead of chicken I used shrimp and to replace the very expensive pine nuts (almost $30 a pound!) I bought some dry roasted soy nuts. Which, I must say, were just as good, maybe better than the pine nuts. The soy nuts stayed crunchy and added a hearty and robust flavor to the meal.

Here are my ingredients:

•  Olive oil 
• 1 medium sized organic Roma tomato
• fresh, organic basil (use as much or as little as you like, I love basil so I used many leaves)
• gluten free penne pasta (I used Tinkyada Brown Rice Penne; it has a good texture and the consistency holds up even with all the other ingredients added)
• Dry roasted, no salt added soy nuts
• Goat Cheese ( I always use Almatheia, as it is local cheese from Belgrade, MT)
• Frozen, cooked shrimp 

And the preparation went as so: 

1. Bring the water for the pasta to a boil, I always add olive oil in order to keep the pasta from sticking together

2. While the water is boiling, chop the tomato, remove the basil leaves from the stem and tear them into smaller pieces. The tomato and basil can now be added to a pan with some olive oil. Turn the temperature on a low setting so you can slowly saute. 

3. Place the pasta in the boiling water, keeping the temperature at medium high. You will need to stir frequently to keep the pasta from sticking. Again, this is mostly because this gluten free brown rice pasta has a tendency to get gummy if not separated while it cooks. 

4. Give the tomato and basil a stir. If you find the basil has cooked down too much, add more!

5. Place the amount of shrimp you would like to use in a bowl with cold water. Let them sit for about 5 minutes. Once they have thawed remove the tails. 

 6. Add the thawed shrimp, (tails removed!) to the pan with the tomato and basil. Saute for 7 to 10 minutes on a medium temperature or until the shrimp is cooked through. At this point, I added more basil as the first batch had cooked down quite a lot.

7. Strain and rinse the pasta with cold water, then place it back in the pot off the heat.

8. By this time the shrimp, tomato and basil should be done cooking.

9. Place the pasta in a pasta dish and drizzle olive oil over the top. Using a slotted spoon, transfer the shrimp, tomato and basil to the pasta. Top with soy nuts and goat cheese,begin to savor the warming aromas and rich flavors of your meal!

*Note, I did have to reheat the meal in the microwave for a few minutes as the pasta had gone cold and I spent a lot of time trying to get a perfect snap shot of the completed product. It might be helpful to keep the pasta on a very low heat with some olive oil mixed in while you are finishing sauteing the shrimp, basil and pasta.

Can you smell the earthy basil? Can you taste the tart tomatoes? Can you hear the oil sizzling in the pan while you saute? 

This meal was exceptional and it gives me confidence to keep trying new recipes and adventures in the kitchen. It is very satisfying to prepare a meal that tastes wonderful as well as nourishes and satisfies. Shrimpy Pasta is going to be an added bonus to my recipe book. 

Bon Appetit! 

Turkey Time

Okay, so I know this post is a bit delayed and not very seasonal anymore, but I really wanted to share my adventures in the kitchen on Thanksgiving 2012. Because...I cooked the ENTIRE meal, by myself!

Well, mom did make some mashed potatoes with milk and butter, as well as the cranberry sauce  and she did help baste the turkey. BUT, I made the stuffing, (2 separate batches; one gluten/dairy free, one not) mashed sweet potatoes with a dairy free margarine and soy milk, an apple squash casserole and finally a pot of boiled peas.

I cooked for my boyfriend, mom, dad and myself and despite panicking at 6:30 AM because the turkey was still a smidgen frozen, and again at 7:30 AM because I thought I wouldn't be able to sew up the turkey and called my mom every 10 minutes asking another question, the meal turned out to be quite a superb spread. And the best part of all? I did NOT get sick at all! And I can't even begin to explain what a huge relief that was for me. Ever since my childhood, eating Thanksgiving and Christmas dinners were very delicious, but painful experiences. After indulging in turkey and stuffing, mashed potatoes and pie I would find myself  curled up in a ball on the floor, my stomach writhing with pain and so bloated I looked like a pregnant woman balancing all her weight on stilts the size of toothpicks.

The past few years have been a much more pleasant experience though and I can proudly say that in 2012 I successfully cooked a fully gluten and dairy free Thanksgiving meal.

Are you asking how I pulled off this flavorful feat of a magical meal all while maintaining the aromas and traditions of Thanksgiving?

Lots of special ingredients, time and patience.

For my gluten and dairy free stuffing:

a mix of Rudi's gluten free Original and gluten free Multi Grain breads-I used half of each loaf, cut the bread into cubes and baked them in the oven at 300 until they were golden brown and put them in a covered Pyrex bowl overnight

On Thanksgiving morning, I sauteed the celery and onion in Earth Balance Dairy Free Margarine and ground sage. Once the onions were clarified and the celery lightened to a spring green, I gently folded them into the bread cubes, while slowly adding Pacific Chicken Broth. This gave the stuffing great flavor and kept it moist as I cooked the stuffing in the Pyrex bowl in the oven. ( I had stuffed the turkey with the non gluten and dairy free stuffing so to avoid cross contamination I cooked my stuffing separately).

The turkey was basted with the Pacific Chicken Broth as well as the Earth Balance Dairy Free Margarine. After peeling, chopping, boiling and mashing the sweet potatoes I simply added some of my  dairy free margarine and soy milk and wa la! Creamy, silky mashed potatoes.

The squash and apple casserole called for a topping of flour, butter, brown sugar and cinnamon. But the substitutions for the flour and butter were simple. I used a rice flour mixture from Bob's Red Mill and the dairy free margarine from Earth Balance.

So you see, cooking gluten and dairy free really isn't that difficult. The challenging part is finding ingredients and products that have good flavor and hold up through out the cooking and baking process. There are so many products on the market right now that being gluten and dairy free really isn't  that challenging. Unless of course you travel, that is when the mayhem and panic sets in for me. But that is for another post. For now, enjoy the photographic evidence of my Thanksgiving Feast and hopefully it will inspire you to cook for not just yourself, but your whole family. It's worth the effort and time, even if you have to make a few separate dishes, because sharing a meal is truly what brings people together and is a powerful reflection of love and comfort.

Here a few sites to check out as well for the ingredients I used:

http://www.earthbalancenatural.com/   - dairy free margarine

http://www.pacificfoods.com/index.php    -broth for basting and stuffing

http://www.bobsredmill.com/      - gluten free flours for baking

http://www.rudisglutenfree.com/gluten-free/products/  - gluten free breads