tag:blogger.com,1999:blog-8464792570501321202024-03-13T17:01:06.997-07:00HypFoodsBlogging food and food-related topics for people with food-based chronic health conditions (Celiac, Diabetes, Gluten Free, Dairy Free, Heart Healthy, etc).CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-846479257050132120.post-19525420380884046952012-01-20T18:10:00.000-08:002012-01-23T01:28:59.325-08:00HypFoods Fresh and Fabulous Winter Squash Soup<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-style-span"><span style="color: black; font-family: Arial;">On a recent shopping trip to my local
Whole Foods, I bought a pair of petite and beautiful butternut squash. Between
the two of us, we harbor </span></span><span style="color: black; font-family: Arial;">a plethora of food allergies in our home; thus, meal planning and
preparation requires healthy portions of both equanimity and
creativity. </span><span style="color: black;"><o:p></o:p></span></div>
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<br /></div>
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<span style="color: black; font-family: Arial;">I<span class="apple-style-span"> *love*
butternut squash. Hubbers, predictably, does not. I had expected him to be
traveling on business this week, so I planned my meals accordingly. But then,
of course, things changed. Fortunately, there was plenty of Chicken Soup
with Gluten Free Dumplings in the fridge and he loves those Beth Hillson
Un-Matzo Dumplings. </span></span><span style="color: black;"><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span class="apple-style-span"><span style="color: black; font-family: Arial;">Still, it's a creative challenge to take
a food that he normally rejects on principle, without an underlying allergic
factor, and try to find a unique preparation that even he can appreciate. I
took a few minutes to search the GooglePlex looking for inspiration and, in
this case, I found plenty in just one place! I selected a subset of recipes
from <u>Cooking Light</u>'s "<a href="http://www.cookinglight.com/food/top-rated-recipes/healthy-butternut-squash-recipes-00400000055219/page4.html" target="_blank">Top-Rated Butternut Squash</a>" feature and I fully intend
to try each of them. But in the twilight of our first major winter snowstorm of
the season, I wanted soup; hearty, healthy, steaming fullness. It was an
exercise in the practice of simple magic and I really couldn't wait to document
it.</span></span><span style="color: black;"><o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: black; font-family: Arial;">Using Mark Scarborough's "<a href="http://www.cookinglight.com/food/top-rated-recipes/healthy-butternut-squash-recipes-00400000055219/page5.html" target="_blank">Roasted Butternut Squash and Shallot Soup</a>" recipe as a starting point, I reviewed the contents of my
pantry and fridge, then got to work. Here are the modifications which gave me
supper of:<o:p></o:p></span></div>
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<span style="color: black; font-family: Arial;"><br /></span></div>
<br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><u>Fresh and Fabulous Winter Squash Soup</u></b></span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span> <br />
<ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 40px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">2</span> <span itemprop="name">whole petite butternut squash (about 1 1/2 pounds)</span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">3 TBS</span> <span itemprop="name">olive oil</span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 tsp</span> Celtic Sea S<span itemprop="name">alt</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1TBS jarred organic chopped shallot (<u>Christopher Ranch</u>)<br />
<span itemprop="preparation"></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">1 tsp jarred organic chopped ginger (<u>Christopher Ranch</u>)</span><span itemprop="preparation"></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="amount">2 cups</span> prepared gluten free <span itemprop="name">chicken broth (<u>Imagine </u>brand is gluten free)</span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name"> OR use home made stock</span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name"> VEGAN SUBS 2 cups of herbal tea, such as <u>Bija </u>'Cold Stop'<br />
OR <u>Two Leaves and a Bud</u> 'Better Belly Blend'</span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1 cup coconut milk beverage (<u>So Delicious</u>, Unsweetened)</li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1 cup blended organic tangerine/orange juice (no sugar added)</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name">1 tsp Chinese Five Spice</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name">1 tsp organic cinnamon</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; font-family: arial, helvetica, sans-serif; font-size: 12px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">2 TBS<span itemprop="name"> fresh organic chopped sage</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name"><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 12px;">1 TBS chopped pecans per serving, as garnish</span></span></span><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 12px;"><br />
</span></span>
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation</b></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="name"> <ol itemprop="instructions" style="font-family: arial, helvetica, sans-serif; font-size: 12px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 12px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">1. Preheat oven to 325°.</li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">2. Remove tops and bottoms from squashes, then halve and drizzle freshly cut side with olive oil. Sprinkle each w/ a little sea salt and place cut side down on a foil lined pan.</li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">3. Slowly roast squashes in oven for about 90 minutes. They will be fork tender when done.</li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">4. Pour gluten free chicken stock into saucepan and begin to heat gently. </li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">5. Remove squashes from oven, then scrape out seeds and discard to compost bin. Scrape pulp from squash rind and add to warming stock. Discard rinds to compost bin and blend pulp into stock with a whisk.</li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">6. Add coconut beverage, juice and spices to soup, then blend with stick blender. Continue to heat gently. Do NOT boil.</li>
<li style="float: none; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">7. Finely chop the fresh sage, then add to soup. Simmer VERY GENTLY for another 15 minutes, then serve piping hot, paired with a lush Pinot Noir. Garnish with chopped pecans, if desired.</li>
</ol>
</span></li>
</ul>
CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-60622056325529675572011-08-25T10:51:00.000-07:002011-08-25T10:51:15.939-07:00Earthquake Lessons: Get Emergency-Prepared | BlogHer<a href="http://www.blogher.com/lessons-japans-earthquake-and-tsunami-get-emergencyprepared?from=whob">Earthquake Lessons: Get Emergency-Prepared | BlogHer</a>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-66397184890156625652011-08-02T16:26:00.000-07:002011-08-02T16:46:52.059-07:006 kitchen myths that could give you food poisoning | MNN - Mother Nature Network<div>
Don't believe everything you hear! We all know the concept, but when it comes to "Kitchen Myths", you want Ninja skills and NOT blind faith. Mother Nature Network outlines 6 Myths that could make you sick via the article link highlighted below.</div>
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You know the standard "5 Second Rule" about food on the floor? If you are tempted to believe that one, you can also read <a href="http://www.worldnewsco.com/3313/avoid-wearing-shoes-house/">http://www.worldnewsco.com/3313/avoid-wearing-shoes-house/</a> and <a href="http://aglutenfreeveganmomwhoknows.blogspot.com/2011/05/no-shoes-rule.html">http://aglutenfreeveganmomwhoknows.blogspot.com/2011/05/no-shoes-rule.html</a> .</div>
<div>
<br /></div>
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Floors are rife with e.coli and other deadly microbes! But you KNEW that, didn't you?<br />
<br />
Full Kitchen Myth story right here (click MNN to read more):</div>
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<br /></div>
<a href="http://www.mnn.com/your-home/at-home/stories/6-kitchen-myths-that-could-give-you-food-poisoning">6 kitchen myths that could give you food poisoning | MNN - Mother Nature Network</a>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-30125724615398485452011-07-28T17:02:00.000-07:002011-07-28T17:02:11.320-07:00Gluten-Bombed! or "What's a HypFoodie Like You Doing in a State Like This?"<br />
Allergens are sneaky. They can fly under the defensive radar of any watchful, label-reading, home-cooking, allergy-freedom-loving Food Fixer like you or me. A change of formula or a new vocabulary term for an old antagonist and POOF! You're a sick princess battling cerebellar confusion in an effort to mentally retrace your steps and figure out where you went wrong in your carefully guarded food plan.<br />
<br />
Resistance is futile. To the best of my diligent research, this confusion cannot currently be treated. We, the afflicted, must simply wait until the contaminant has cleared our system and we regain the ability to think normally. I stand in the middle of my room at this point, looking to heaven and praying to God, "What happened? I have been so careful! Why am I so confused?" It makes me wonder how much of Alzheimer's and other dementias are actually long-term Gluten problems that were never diagnosed or handled.<br />
<br />
Rote activities like laundry, filing, gardening can fill the hours, or days, or weeks until then, but expect to be slower than usual. It's generally fine to drive, as long as you are willing to proceed within the lowered limits of your visual processor. In other words, SLOW DOWN.<br />
<br />
Anything that requires forward planning or instant recall will probably be beyond you for the duration. I know it is beyond me when I'm in that condition. And I know I will not get better unless the offending food or condition is eliminated.<br />
<br />
<div style="text-align: center;">
<b><u>RULES TO LIVE BY: </u></b></div>
<div style="text-align: center;">
Read those labels, </div>
<div style="text-align: center;">
especially for any product that is new to you </div>
<div style="text-align: center;">
or any familiar product that displays the word "NEW" on the packaging. </div>
<div style="text-align: center;">
AND</div>
<div style="text-align: center;">
<i>When in doubt, leave it out. </i></div>
<br />
That's right! If there's any question in your mind about the fitness of a product for your personal regimen, don't even put it in your shopping cart.
This is easier to maintain when you have been sick or reactive recently. Nobody wants an encore of the hour long naps three times per day or the lightning elimination rounds every quarter hour on the porcelain throne.<br />
<br />
The truth is, after you've been well for a few short months, you might begin to think you're over it or imagine it was all in your head. So you try the offending ingredient again.<br />
<br />
<div style="text-align: center;">
<b>BIG MISTAKE!</b></div>
<br />
It was NOT a bad dream and you are NOT a hypochondriac. More likely, you're the canary in the coal mine of your neighborhood. Our food and water supplies have been heavily altered by industrialization (and worse influences), becoming progressively more polluted and UN-natural. One must be highly vigilant and proactive to move beyond all that soundly and sanely.<br />
<br />
In fact, it's a full-time job for a while to establish reliable data on what is bad for YOU (and/or your loved ones, those who depend on you to keep them safe) and how to replace it with something good. It's easier to find alternatives today than it ever was in previous decades, but many of the actual skills and sources have to be cultivated, curated and relearned in our rising generations. Often, this is why we blog/publish/teach.<br />
<br />
A few twisted souls insist on proving the maxim of the fictional curmudgeon, Dr. Gregory House: "Everybody lies." Okay, call it misinformation. Maybe they don't know how to manage cross-contamination. Maybe they don't understand how many products contain some form of the allergen you have asked to be protected from. Or maybe they are skeptical or greedy for profit or just plain mean. However it happens, it's the customer who gets hurt.<br />
<br />
Occasionally, it happens that you just don't remember an offender. They say time heals all wounds. Well, maybe, but it certainly blurs the memory of certain food/environmental offenses. You get better, busier, joy returns to your frame of focus and you forget that a certain food or condition will hurt you. I know I do. That's part of why I write about these things: to help me track and remember what I must avoid.<br />
<br />
In my most recent incident, it happened because I broke the cardinal rule of the teaching nuns, as all my Catholic-schooled girlfriends have told it to me:<br />
<br />
<div style="text-align: center;">
DON'T ASSUME.<br />
DON'T (make an) ASS (out of) U (and) ME.</div>
<br />
Or, as it is expressed in our post-modern, virtual maelstrom:<br />
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<div style="text-align: center;">
TRUST, BUT VERIFY. </div>
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I confess: I'd been lusting after the <a href="http://glutenfreegoddess.blogspot.com/2011/05/whole-grain-gluten-free-bread_17.html">latest gluten free loaf bread</a> from my dearest blogging icon, <a href="http://www.facebook.com/GlutenFreeGoddess?sk=wall">GlutenFreeGoddess</a>. I was longing to partake of its warm earthiness, but spurned the compilation process -- 1,2,3, how many flours? and gums? plus flakes? I exaggerate for effect, but Oh my! I don't actually love to spend more than 3-4 hours in the kitchen each day, including clean up. Unless we are shooting. But that's a different tale.<br />
<br />
I procrastinated, imagining it would take hours to prep and complete this bread. But the inviting photos and the sweetly persuasive prose of Karina's blog pursued me. Everywhere. I gave in to the siren song, standing in the grocer's aisle, studying the bag of Buckwheat Flour in my hands.<br />
<br />
"It's not labeled gluten-free," my censor cautioned my inner Samurai.<br />
<br />
"I know, but it's Buckwheat from Bob's," the Warrior Princess wailed silently. She knows that Buckwheat itself is actually Gluten Free. Gluten contamination is common, but additive.<br />
<br />
The Executive Center of my brain was fully aware of how long I'd been standing there, growing increasingly self-conscious. "Okay, we'll try it," it snapped, deciding it was time to move along before the staff sent for the coat with the extra-long sleeves.
<br />
<br />
I made my first loaf in the bread machine. It was not pretty, but it tasted G-O-O-D and it was very satisfying. I'm all about convenience as long as it's fresh and healthy, but I decided I might like this bread better as an oven-baked loaf, just as the author had herself prepared. And after all, our Seattle summer was showing a very distinct trend toward total "in absentia," so why not heat up the smaller oven?<br />
<br />
Oh my sweet Lord! It was true! The oven-baked bread was glory in a loaf pan! And it was neither difficult or time consuming to prepare! Surprisingly, it was utterly therapeutic -- feeding the yeast with local honey, proofing the loaf in a gentle oven, anticipating the treat as the house filled with this amazing aroma! I was devoted. Instantly.<br />
<br />
Two more loaves followed this one, each as the previous went down the hatch.
Meanwhile, my joint pain, extreme fatigue with ensuing naps and rashes had flared up again. I thought it resulted from my time in the garden with full, unexpected sun and waited patiently to get better. This bread was so delicious that I ate more of it than I normally do. One slice with lunch became 2 and sometimes a wee bit of toast with butter or honey before bed.<br />
<br />
Fresh, organic blueberries flooded our local markets. Gigantic ones, full of flavor; not those tasteless hydroponic fruits that Big Food likes to foist on us. Everyone was blogging about the best ways to prepare these luscious fruits. Blueberry pie, Hubbers' fave, was executed and consumed with gusto! Hand pie experiments were highly rewarding, as well. And then I discovered the <a href="http://glutenfreegoddess.blogspot.com/2009/01/banana-blueberry-muffin-cake-and-hemp.html">GlutenFreeGoddess' Blueberry Muffin Cake recipe</a>. Down to the Buckwheat Flour, I was fully prepared to test drive this one!<br />
<br />
In the most completely objective terms, it was hands-down the lightest and most flavorful Gluten Free cake that I have ever tasted anywhere! And I shared it with other Gluten Free friends!<br />
<br />
But then, lo and behold! <a href="http://glutenfreegirl.com/">GlutenFreeGirl</a> tweeted a notice that @Bob's_Red_Mill Buckwheat Flour<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B001HTE5FO&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> is NOT gluten free.<br />
<br />
WHAT?<br />
<br />
Did I KNOW that?<br />
<br />
Who could verify?<br />
<br />
I sought help from Gluten Free friends online for a day and a half, but they were strangely silent on this subject. Finally, I called Bob's_Red_Mill directly and received the sad news: "We grind the hulls back into the buckwheat to give it extra (something) and for this reason, it doesn't test Gluten Free," the cheery but sympathetic CSR reported. "So sorry!"<br />
<br />
I felt the Iron Maiden of exclusion clanging shut around me as my lovely new treats became unreachable. I mourned the 3/4 loaf of bread and 1/4 cake that would now go into the bird feeder. I decided it wasn't entirely safe to compost them, because I would still inhale the contaminant gluten when next I mulched the garden.<br />
<br />
I spent another 2 days searching out what I hope is a more reliable source of Buckwheat Flour, stone-milled with water power on a family farm in Tennessee. They promised they tear down everything between product runs and thoroughly clean all surfaces. In the spirit of Trust but Verify, I ordered the flour (it sounds so romantic) and bought myself an EZgluten test kit so that I can have empirical proof of the gluten status on all of my flours.
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You see, the Goddess' buckwheat recipes are just TOO GOOD to do without. I was frantic for a source of this artisanal flour that could provide me the means to continue this new and delightful feast of baked fancies.<br />
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I resigned myself to the toilet trudgery and stocked up on chlorine-free baby wipes<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B0037W6NZO&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>.<br />
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I celebrated the realization that dairy-free bread really was much better for me than Gluten Free bread mixes that contain powdered milk products.<br />
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And I wait. The new flour has arrived and has been suitably inaugurated by my "kittens" (4 year old supposedly hypoallergenic Siberians that Hubbers jokingly calls "the Russian thugs"). They adore anything Gluten Free, so maybe that's a good sign. I am waiting for the EZgluten test kit to arrive, as confirmation of their feline endorsement.<br />
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And, in the interim, I made Blackbird Bakery's<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=0811873315&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> Gluten Free Popovers. I replaced the whole cow's milk with unsweetened coconut milk. I took about 2 tablespoons of the Sweet Rice Flour out of the measure and added back the same amount of coconut flour because it makes baked goods so tender. Delicious! Brand new, eggy goodness. Sunday bread. Special occasion, dressy bread.<br />
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I'm still longing for the return of the Whole Grain Loaf with Buckwheat Flour. I followed the Goddess' recipe almost exactly. (Aquarians have this incurable need to introduce small, personal, tweaky changes.) Since I don't love the taste of Millet Flour, I used Teff Flour instead. And my local, organic, raw honey is Blueberry, not Buckwheat. Otherwise, E.X.A.C.T.L.Y. what she said. And, like I said, Glory!<br />
<br />
So that is how it happens, friend and neighbors.<br />
<br />
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One way or another, </div>
<div style="text-align: right;">
We fall down. </div>
<div style="text-align: right;">
We get up</div>
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(usually sometime later </div>
<div style="text-align: right;">
and sometimes with a big bill to pay along the way). </div>
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We soldier on toward a semblance of wellness, </div>
<div style="text-align: right;">
replicating Rebecca Boone in our 21st century,
</div>
<div style="text-align: right;">
blazing a culinary trail through the processed food wilderness </div>
<div style="text-align: right;">
for all of those to whom Mother Nature and Big Food </div>
<div style="text-align: right;">
have failed to show unconditional love...<br />
<br />
Join us! You won't be sorry.</div>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com3tag:blogger.com,1999:blog-846479257050132120.post-71664199835936694132011-06-29T15:04:00.000-07:002011-10-12T12:09:14.796-07:00HypFoods Very Special Blueberry Pie<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxQeUur9xGyUkhq0b93SuO9Umj3CuWtda6iptOVDPMGoK2E1aPyIyhFmMVLBU7IqRJuPqtP7anmGYomyJ14GA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Clearly, we are not the only ones who love this delectable dessert. The Divine Ms. M, Bette Midler, devoted an entire number to the treat and you can download the Blueberry Pie<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B0028FS0Q6&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> audio file from Amazon any time. Or better yet, send it to your Amazon Cloud server & you'll be able to access/enjoy it anywhere you go!<br />
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It's the hands-down, all-time FAVORITE pie for Hubbers. He likes it MORE than Lemon Meringue and he REALLY likes Lemon Meringue. For this reason alone, it must be a special pie. For ever so long, I used the Peach Blueberry pie recipe (minus the peaches) from <span class="Apple-style-span" style="color: #660000;"><u>Fields of Greens</u></span><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=0553091395&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><span class="Apple-style-span" style="color: #660000;"> by Annie Somerville. </span> This is a collection of recipes for vegetarian dishes and it is all about the flavors of the featured fruits and veggies. I baked it in her Tart Shell crust. We LOVED that pie. It was perfect bliss at any time of year.<br />
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Then came the gluten dilemma. I tried a few crusts sans wheat and gluten, but we were underwhelmed with the results. For us, the whole point of pie is that meltingly tender, flaky and delicious pastry wrapping, the crust. Lacking the knowledge to reproduce this delicacy in the absence of gluten, I became discouraged. I stopped making pie. Hubbers bought a few pies in various shops, but invariably decided that they contained too much sugar to be really delicious OR really, truly healthy.<br />
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One day, I met<a href="http://www.blogger.com/goog_1245628806"> </a><span class="Apple-style-span" style="color: #660000;"><a href="http://www.artofglutenfreebaking.com/">Jeanne Sauvage (@FourChickens)</a></span> after she had collaborated with Seattle's own superstar of home-baked pies, <a href="http://www.artofthepie.com/artofthepie/Welcome.html">Kate McDermott</a>. She told me she had nailed the flaky pie crust without gluten. I invited her to show me. We videotaped the project. She was RIGHT! She makes an excellent, very flaky crust using various flours, mostly various rice flours.<br />
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There is nothing lacking in her recipe or technique, but when you are livin' la vida loca GLUTEN-FREE, you eat a LOT of rice flour. I get bored with the flavor. I also think it is much better for our postmodern human gut to mix it up a little in the region of the tummy. Same old, same old, day after day is just not good for the innards. No one ever ate like that before the 1950s, a.k.a. back when you had to eat what you could get based on seasonality.<br />
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My search continued, with a recently added special twist. One of my most beloved tango belles is allergic to all things CORN. So out goes the cornstarch we gluten-free bakers like to use for fluff and binder. Oh well, I never liked cornstarch that much anyway. But, now what?<br />
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A little research and Voila! Hat-tip to the geniuses at Google Search and I had convincingly assessed that arrowroot is the logical replacement for cornstarch and oftentimes better than this particular corny villain. It doesn't play nicely in sauces made with dairy, but arrowroot is superior to cornstarch in most other recipes. So I learned. And my CORN-FREE friend confirmed.<br />
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Scanning through my various gluten-free cookbooks and recipes, I was seeing a lot of rice flour. Not what I wanted. Eventually, I returned to my current favorite, <span class="Apple-style-span" style="color: #660000;"><u>Blackbird Bakery</u></span><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=0811873315&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> <span class="Apple-style-span" style="color: #660000;">by Karen Morgan</span>, where I found the flavor profile I was looking for in a pie crust. With just a few modifications to her overall approach, I traded my blogging time that Monday for a romp in the kitchen with a rolling pin. <u>Here's what ensued:</u><br />
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I rinsed 3 pints of fresh, organic blueberries in a large (2 gal) Ziploc bag with a solution of filtered tap water, freshly squeezed juice of 1/2 lemon and about a tablespoon of Sovereign Silver.<br />
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You may be wondering about the Sovereign Silver<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B001VUHZNS&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>. It is a very effective antimicrobial that kills numerous unpleasant antagonists like Salmonella and E.Coli. It comes in solution with distilled water, about 10ppm. It has been developed for oral administration. I keep a little spray bottle on the kitchen shelf, along with a dropper bottle of the same product. This way I can add a little to my rinse water for produce or spritz my fresh salad greens right in the bowl. Tasteless and odorless, it's "all good" and by using a little Sovereign Silver, I don't need to worry about organisms that I cannot see on my fruits and veggies. (Not recommended for folks with chronic kidney disease.)<br />
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By the way, did you know that there is a way to recycle Ziplocs and other plastic bags? Please watch the following 2+ minute video to learn more about this new initiative:<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/7Ar3JKenxnA?feature=player_embedded' frameborder='0'></iframe></div>
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These blueberries were shipped from California since our local berries are not yet ripe, but I HAPPILY collected them for $1.99/pint at our local Whole Foods Market in a special one day sale. I let them stand in solution for about 10 or 20 minutes while I gathered the items that I needed to make my crust, then rinsed the fruit through a colander.<br />
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I lined my large jelly roll pan with Bounty paper towels and turned the berries into the pan, then placed them in a slightly warm oven with the convection fan running. There they remained until it was time to fill our pie.<br />
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With only the very slightest adaptation to <span class="Apple-style-span" style="color: #660000;">Karen Morgan's Short Crust Dough (p.98)</span>, we were well on the road to fresh dessert happiness. I fitted my SideSwipe blade onto the grand dam of our kitchen, an old and highly functional KitchenAid<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B00004SGFW&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> stand mixer, plain white in color. I filled the stainless steel mixing bowl with the dry ingredients:<br />
<i><b>3/4 Cup Tapioca Flour</b></i><br />
<i><b>3/4 Cup Arrowroot</b></i><br />
<i><b>1/4 Cup + 2 TBS Sweet Rice Flour</b></i><br />
<i><b>1/4 Cup Sorghum Flour</b></i><br />
<i><b>2 TBS Coconut Flour</b></i><br />
<i><b>1 TBS Granulated Baker's Sugar</b></i><br />
<i><b>1 TBS Zero Low Glycemic Sweetener</b></i><br />
<i><b>1/4 tsp finely ground kosher salt</b></i><br />
<i><b>1.5 tsp guar gum</b></i><br />
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All of these dry ingredients were combined thoroughly using a stainless steel whisk. Next, I ADDED:<br />
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<i><b>1 Cup (2 sticks) cold unsalted *cultured* organic butter,</b></i> diced into small cubes<br />
<br />
and beat with the mixer until the ingredients looked more like coarse bread crumbs, but not long enough to warm up the butter and smooth out the dough. Again, an ADDITION:<br />
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<i><b>3 large organic eggs,</b></i><b> </b>which I had previously cracked one by one into a small bowl, ensuring that each was unspoiled.<br />
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I mixed everything on high speed until the dough began to fold down from the sides of the bowl. My dough was a lovely and alluring soft schmear when I stopped mixing. It seemed to literally invite me to try a small sample. Heavenly!<br />
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As instructed in <span class="Apple-style-span" style="color: #660000;">Blackbird Bakery's</span> recipe, I turned the dough out for kneading. I had prepared a GLUTEN-FREE <span class="Apple-style-span" style="color: #660000;">bamboo cutting board</span><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B001E9Q0RS&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> that was generously dusted with Sweet Rice Flour. I kneaded the dough gently until it held together in a way that approximated a traditional pie crust, then divided it in half and kneaded a bit more, adding more dusting flour as necessary. When I had two balls that seemed relatively crease free, I formed the two traditional disks and wrapped each in a bit of parchment paper. These were set into a less cold area of the fridge to rest and develop flavor as well as firmness for the next steps. I timed the resting at 2 hours and forced myself to meet that goal, although Hubbers lobbied heavily for a finished pie sooner!<br />
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I learned two SUPERB secrets to successful gluten-free pie crust from <span class="Apple-style-span" style="color: #660000;">Jeanne Sauvage (@FourChickens)</span> when we shot her pie crust video (coming soon). She used a <span class="Apple-style-span" style="color: #660000;">French Rolling Pin</span><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B000IYYG26&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> in a very Zen style on her gluten-free dough. You want a cold dough and a light hand. You don't MAKE gluten-free pie crust flatten so much as you ENCOURAGE it to shape-shift so that it will cover your pie plate. Take your time. Be gentle. Imagine butterflies in fields of wildflowers and flutter gently over your dough with the lightest touch that you can manage. Almost magically, the dough begins to cooperate and you have a 12 - 14" round that is as beautiful and whole as anything you ever made using wheat flour.<br />
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I placed a large sheet of parchment over the circle of dough and inverted the cutting board so that the dough was on the paper. Then I aligned the cutting board with the edge of the counter and slid the paper back onto the flat board. At this point, I positioned the inverted glass pie plate over the round of dough and flipped the whole affair. Tah-Dah! My pie plate was lined with a lovely GLUTEN-FREE crust and I had only to trim and patch the edges.<br />
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I covered the pie plate and set it in the fridge to chill while I prepped the berries. Since I am not a fan of heavy, syrupy doses of sugar in my desserts, this was a fairly simple project. I transferred the berries from the jelly pan in the oven to a medium sized mixing bowl. Following our favorite filling recipe from <span class="Apple-style-span" style="color: #660000;">Fields of Greens (1993 edition)</span>, I began mixing:<br />
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<b><i>3 Pints blueberries</i></b><br />
<b><i>2 TBS organic cane sugar</i></b><br />
<b><i>1.5 TBS Zero low glycemic sweetener</i></b><br />
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Since blueberries do not release much juice, I thought about how to increase the fruity goodness of the pie filling. I set the bowl of berries aside and retrieved a jar of Bionaturae Organic Wild Berry Fruit Spread<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B004KIC7D6&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> from the fridge. This delicious fruit spread has no added sugar or chemicals and adds a healthy pop of flavor to everything from oatmeal to gelatin without pumping up the calories or glycemic levels.<br />
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I scooped a few tablespoons into a small bowl and warmed it gently in the microwave until I was able to spread it with a pastry brush. Then I brushed the bottom crust with the spread and added the berries. I rolled out the top crust and flipped it onto parchment as before. I brushed the inside face of the crust with more of the Wild Berry Spread and inverted it onto the filled pie. (Next time, I will probably just mix it right in with the berries before they go into the crust.)<br />
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I crimped the crusts together and brushed the top with a mixture of egg yolk and almond milk. I placed the pie onto a small cookie sheet lined with foil and baked it in a 400 degree oven for 45 minutes. After the first 20 minutes, I folded the edges of foil up around the outer rim of the pie to protect the crust from carbonizing. And with that, a STAR was born!<br />
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I am trying to wait for the next sale of fresh organic blueberries, but I don't think that we will make it. Still, if I can hold the cost of the homemade pie at under $20 each, I think we are well ahead of commercial products in all categories: cost, health benefits AND flavor!<br />
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<div style="text-align: right;">
<span class="Apple-style-span" style="color: #660000;"><i><u>What is YOUR favorite summertime fruit pie?</u></i></span></div>
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<i>*******<br /><span class="Apple-style-span" style="font-style: normal;"><i>This post spans the topics for </i></span></i></div>
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<i>2011 Q2/Week 11 Local/Organic and Week 12 Gluten-Free.</i></div>
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<i>Up next: 2011 Q2/Week 13 Holiday Spotlight.</i></div>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-85283779293855545672011-01-20T23:37:00.000-08:002011-01-21T13:40:53.348-08:0011 in '11: How to Tame Your Dragon Tummy<object height="405" width="500"><param name="movie" value="http://www.youtube.com/v/U2DEmfg0mwA?fs=1&hl=en_US">
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Can you believe that the first month of the first year of a brand new decade is half gone already?! The holidays have flown away and many of our resolutions for the new year have already made off in hot pursuit! If you committed to healthier choices in 2011, we salute you and we want to share some secret weapons with you all along the way.<br />
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<div>
We are kicking off this project with a look at some of the products that have aided in recovery from the effects of chronic illness on the digestive system. These are not prescription products and most of them are not expensive or hard to find, but because they don't have the massive coverage of a Big Budget Business behind them, you may not know how useful they can be.</div>
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<br /></div>
<div>
As always, we remind you that this information is anecdotal in nature. We are not medical professionals and are not paid to promote the products we cite herein. Our comments are based on personal experience and solid research. Our readers accept full responsibility for their choices and are advised to review their health challenges and choices with their own most trusted medical professional.</div>
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Without further ado, here is the lineup:<br />
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<b><u><span class="Apple-style-span" style="color: #20124d;"><span class="Apple-style-span" style="font-size: large;">HypFoods Top 11 in '11 Tips</span></span></u></b><br />
<b><u><span class="Apple-style-span" style="color: #20124d;"><span class="Apple-style-span" style="font-size: large;">How to Tame Your Dragon Tummy</span></span></u></b></div>
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=1591791006&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>
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<u><span class="Apple-style-span" style="color: #20124d;"><b>#11 = DO A DETOX!</b></span></u> I did my first total program detox in 2007 and the benefits were so significant that I now repeat the program twice per year. January is the perfect time to do a detox program because all of the indulgences of the holiday season are behind you and your body is primed for the experiment. Nights are still long and you can get the extra rest that the detox will probably impose on you. My favorite program was created by <a href="http://drhyman.com/">Dr. Mark Hyman</a>, formerly of <a href="http://www.canyonranchlenox.com/">Canyon Ranch Health and Healing Spa</a> (Lenox location in the Berkshires). My original logic in selecting his program from a crowded field was based simply on the thousands of people he had worked with in that setting. Dr. Hyman has authored many books and other information products that add value for those interested in improving their health through better nutrition, but The Detox Box is the leading product for this program. It's well-organized and comprehensive including shopping lists and sources, but laid out in a unique format of cards and CDs that make it highly manageable, too. The science behind the program is both proven and sound. This is the perfect place to start your new approach to a better life with more understanding, more energy and much less pain!<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B00013Z1YQ&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><u><span class="Apple-style-span" style="color: #20124d;"><b>#10 = ADD DGL to your arsenal.</b></span></u> Licorice has some truly amazing healing properties, but it also has a serious downside: it can cause your blood sugar to spike, leading to all kinds of problems if your body doesn't manage insulin processes efficiently. Many reputable supplement manufacturers have addressed this problem by De-Glycyrrhizing their Licorice lozenges. The result is a form of licorice with healing properties intact but none of the sugar-provoking reactions. There is a short, but interesting and balanced report on efficacies at the <a href="http://www.umm.edu/altmed/articles/licorice-000262.htm">University of Maryland Medical Center</a> website. I have found DGL to be better than OTC antacid products for relieving heartburn and the abdominal pain that comes from inflammation of the lining that has been damaged by gluten reactions and other conditions. DGL is meant to be chewed, but it is not a candy and doesn't taste like one. I usually get sufficient relief from half a lozenge, swallowed with a beverage or freshly filtered water as needed. I don't personally enjoy them enough to chew them, but I do appreciate their great efficacy. Regular use helps to rebuild the mucosal lining of the digestive tract and the improvements last until the next time I have a dairy binge!<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B001E0WDZ0&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><u><span class="Apple-style-span" style="color: #20124d;"><b>#09 = CONSIDER THIS: Small package, BIG Bang!</b></span></u> SD for Stomach Distress. I haven't used this one regularly for treatment of the conditions that I face daily, such as dairy and gluten allergies, but living in a multi-cultural port city means ready access to some EXCELLENT sashimi. And what is sashimi without a potent taste of wasabi to clear the palate? I love wasabi. I enjoy it with liberality when indulging in the raw fare of my favorite Japanese eateries, but I always know that my gallbladder is going to kick me where it hurts, and hard, afterwards. A dose of SD, that's just 2 sprays under the tongue, is almost the only thing that I have found to alleviate this pain, which is sharp, relentless and very, very mean. <a href="http://www.liddell.net/#">Visit Liddell's website</a> for a complete list of the ingredients in any of their symptom-based, homeopathic products. They make a full range of products, most of which I have never tried. This one I keep on the shelf because it is almost instantly effective with no side effects of any kind that I have ever noticed. Here's to feeling better, fast!<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B000S88SZ8&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><u><b><span class="Apple-style-span" style="color: #20124d;">#08 = ARM yourself against nausea and harmful microbes!</span></b></u><b><span class="Apple-style-span" style="color: #20124d;"> </span></b>Whether its from a full-blown assault of migraine, seasonal flu, or a bad batch of egg salad, Stomach Rescue by Peaceful Mountain is the bazooka of all my remedies. The lab-tested, milky gray fluid delivers the knockout punch to E.Coli, Salmonella and Listeria. It is formulated from purified water, peppermint oil, and ionic silver at 40 ppm. I have used it for 2 or 3 years now and only rarely have I ever needed a second dose. It is a staple in my medicine cabinet and I have it shipped in regularly via Amazon's Subscribe & Save program. There are several excellent studies available online addressing the efficacy of ionic or colloidal silver against a variety of conditions, but this formula is TOPS for eliminating nausea. WARNING = silver may be contraindicated for individuals with compromised kidneys and use of silver should be reported to your radiotech if you need a magnetic procedure such as an MRI.<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B002G7C3E6&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><u><b><span class="Apple-style-span" style="color: #20124d;">#07 = WOO your tummy, wherever you are.</span></b></u> NOW Peppermint Gels are enteric coated softgels that are small enough to carry around with you. Each caplet contains a therapeutic dose of peppermint oil in combination with a little ginger oil and a little fennel oil. NOW has revamped their product line so that all of their products are free of most common allergens, including gluten - corn - dairy - sugar - preservatives. I LOVE them for that! These softgels, however, do contain soybean oil in the capsule.<br />
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<u><b><span class="Apple-style-span" style="color: #20124d;">#06 = INDULGE a little.</span></b></u> Sometimes you just want that velvet sense of luxury in your tummy, the kind we allergics can no longer get from cream and sugar on a bowl of fresh berries. But wait! Actually, we can if we shop correctly! The advent of <a href="http://www.purelydecadent.com/products/Coconut_Bev_Unsweetened.html">So Delicious Unsweetened Coconut Milk</a> products opened up a whole new world of possibilities. Some of their products are just too sweet for me, but if I stick with the unsweetened line, oh my! I'm planning a Red Velvet Valentine Nog for the coming holiday and it will be based on their unsweetened beverage, now available in Whole Foods and other fine grocers across the country. While it isn't a fat-free beverage, it IS one delicious and valued alternative to dairy products and works equally well in most recipes, one for one.<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B001GCTT9E&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><b><u><span class="Apple-style-span" style="color: #20124d;">#05 = SIP your soothers.</span></u></b> When the painful feedback from my digestive system is persistent and the intermittent dosing with capsules and lozenges isn't facilitating a lasting improvement, it's time to switch to a helpful tea. I like to use crushed fennel seed and peppermint tea in combination with <a href="http://amzn.to/ez5hQM">Numi's Organic Gunpowder Green Tea</a>. I brew a pot in the morning and sip it all day long. Once the sun sets, I switch off the green caffeinated tea. This concoction is delicious and healing, as well as warming through the cold winter months, but equally delicious steeped and served over coconut ice in the summertime. Enjoy!<br />
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<b><span class="Apple-style-span" style="color: #20124d;"><u>#04 = EAT MORE RAW produce</u></span></b><span class="Apple-style-span" style="color: #20124d;"><b><u>.</u></b></span> Even if you are diligent about including salads in your menu and eating your daily fresh apple, banana or citrus boost, taming your dragon tummy relies on more than these helpful choices. Healing is facilitated by reintroducing a fresh and clean supply of antioxidants, enzymes and phytonutrients to your digestive system by eating a variety of fruits and vegetables. These healing agents are generally most potent if they have not been broken down by the heat of cooking. Start with raw foods you know and love. Try to eat twice as many fresh vegetables as fruits and stick with organic produce as much as possible. If microbial infestations are a concern, blanche your fresh foods in boiling water, preferably filtered, or rinse them in a simple solution of water and lemon juice with a little kosher salt. Expand your raw selections with something new or different and a couple of fresh, untried colors each time you shop. Avoid foods in the nightshade family while you are in dragon-tamer mode. Intake of raw foods should be reduced during most detox programs, then gradually re-introduced after the detox period is completed.<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B0018MVUXU&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><span class="Apple-style-span" style="color: #20124d;"><u><b>#03 = SHORTEN your recovery time.</b></u></span> It took me years of experimentation to find a product that would actually help to shorten the cycle of pain and discomfort that I experience when someone falsely informs me that their food is gluten/dairy free. Without judging whether or not they knew their information was false, those of us with chronic conditions do suffer a variety of maladies when this happens. I don't use these enzymes every day, as they are not that well tolerated by my system. And as the label points out, the product is not meant to enable the buyer to eat offending foods at will. Breaking your hypoallergenic diet causes long-term problems and the consequences are simply not acceptable to me. But discretionary use when I need it has been effective and I now keep this in my medicine cabinet for occasional use when I have been "gluten-bombed".<br />
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B001GCUBO6&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe><span class="Apple-style-span" style="color: #20124d;"><b><u>#02 = PURGE the toxins gently.</u></b></span> Another dragon-induced problem that took me years to resolve was the bloating that makes a person look so much rounder than s/he really is. I studied this problem for a long time and tried many possible solutions. Activated charcoal tablets will absorb and neutralize a substantial quota of material (including solids and gases, even prescription medications) and render it relatively harmless so that it passes quite normally, except that it will be blackened by the presence of the charcoal. Because of its ability to neutralize almost anything in the dragon's lair, it is important to time the ingestion of the charcoal tablet carefully. I take one tablet as needed 2 hours after any significant supplement or prescription and 2 hours before the next significant dose, so that's in the middle of a 4 hour window. This is the only method of reducing bloating that I am happy to use as needed.<br />
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<u><b><span class="Apple-style-span" style="color: #20124d;">#01 = TRY ABDOMINAL MASSAGE THERAPY.</span></b></u> This is a unique and distinctive solution that helps to resolve a variety of tummy-centric challenges for both men and women. Finding a practitioner who has received adequate training will be your first hurdle. I pondered this option somewhat passively for a couple of years before I found Claire at 5Focus Studio and booked my first session. You can <a href="http://www.5focus.com/massage.html">visit their website</a> for a brief description or phone the Studio and leave a message for Claire if would like to discuss the service or locate a practitioner in your area. To learn more about the benefits of this therapy, <a href="http://www.motleyhealth.com/eastern/maintain-a-healthy-abdomen-with-tummy-massage">review this article</a>. I continue with this practice 3 or 4 times each year to maintain good health and keep my dragon tummy calm, cool, and cuddly.<br />
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Visit GlutenFreeMom's <a href="http://www.gfreemom.com/detox-january">website</a> for her "Detox January" feature!</div>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com1tag:blogger.com,1999:blog-846479257050132120.post-11878821180531045152010-09-25T18:19:00.000-07:002010-09-25T19:38:47.134-07:00America's Food Wasteland: Gluten Free Travel in Central Florida<div style="text-align: center;">
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Shout out to the artist, Nu Breed, for that apropo video. If you've been to Polk County, you know what he's talkin' 'bout. If you haven't been there, take it from me, that groove pretty much sums up the vibe. Life is tough in this All American locale. I think you'd be hard-pressed to find a more seriously impoverished area of the country. Average household income is less than $35K/year, even in a booming economy.</div>
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I always plan my travel around the proximity of Whole Foods markets because with my collection of food allergies, it is vital that I have access to food that I know I can safely enjoy. With family residing in Polk County, I know the locations of all the Whole Foods from Orlando to Tampa and have visited most of them over the years. My mother, who shares some of my allergies, had requested a trip to the Tampa store on this visit, and since that is my favorite I happily agreed. </div>
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Being a "first things first" kinda gal, it was my top priority to to check in on my father, whose poor health and bad behavior had necessitated this trip. I like to go and look after him to give his woman a break, so that she can get away without having to be overly anxious about whether he remembered to eat his dinner or take his meds or put out his cigarette before he falls asleep.</div>
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I slept through most of the redeye flight from homebase, then ambled off the airplane and into the terminal at Orlando International Airport to wait for my transport out to the boonies. We had no plan to stop in Orlando, as I needed to check in on Dad. I collected my luggage and an empty wheelchair, which I dragged near enough to an electrical that I could plug in my <a href="http://www.amazon.com/HTC-Tattoo-Unlocked-GPS-International-Warranty/dp/B002OL2NGC?ie=UTF8&tag=HypFoods-20&link_code=btl&camp=213689&creative=392969" target="_blank">Android</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=HypFoods-20&l=btl&camp=213689&creative=392969&o=1&a=B002OL2NGC" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> phone darling for power.<br />
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Fumbling around in my SeaTac shopping bag, I found the can of Wild Salmon that I had purchased the night before. I opened the box and slid out the small pop-top can. I didn't have any utensils, so I pulled the lid off the can and bent it into the shape of a -- spovel? -- a makeshift combination of spoon and shovel. I retrieved the loaf of gluten free bread I brought from home and started my meager breakfast, all the while giving thanks for the abundance of healthy, local foods available to us in the Pacific Northwest.</div>
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<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=0805242422&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>I glanced at the box from which I had taken the can of salmon while I offered silent thanks for that cardboard casing and pop top that made it so convenient to literally eat and run. I prayed a blessing on the businesses and people who labored to produce these resources, a practice I learned from Marge Piercy's Pesach for the Rest of Us.</div>
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And then I froze. There is nothing on God's green/blue planet that I hate more than cockroaches. Except maybe possums. No, definitely cockroaches are the worst creatures ever to evolve on our homeworld. Ever.</div>
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Yes, I saw Wall-E. Loved it, in fact! But no, they did not succeed in making<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=B0013FSL3E&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> La Cucarocha adorable. I spent the entire first viewing time struggling to restrain my disgust and hysteria at the featured creepy crawler. Can't abide 'em. And they had already zeroed in on my presence.<br />
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I had been in Florida for less than thirty minutes and here was the first of the genre, skittering about my salmon box and sending out signals of delirium to kith and kin. My horror only grew deeper as they began to congregate in the planter where I had temporarily parked my box. I really intended to toss it in a trash can, but there was NO WAY I could be persuaded to touch that thing now!</div>
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Mother arrived to whisk me away from the nightmare, thank God! And since there was no time to visit the Orange County Whole Foods markets, we made a stop at Publix in our destination town. Turns out Winter Haven is the hometown of <a href="http://www.publix.com/"target="_blank">Publix Super Markets</a>. And in this place where the cheapest possible food seems to be necessitated by the ultra-low incomes, Publix has made a small commitment to gluten free and organic goodness. THANK YOU, Publix!!!</div>
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I was able to get a few staple groceries and I still had my loaf of homemade bread. I found some coconut water and some Fiji water for good hydration. I bought some organic apples and celery, some ground buffalo and ground lean beef (not organic, but at least free of hormones & antibiotics), and some gluten free So Delicious Coconut Milk Cookie Dough frozen dessert. Publix stocks Chex brand gluten free cereals.<br />
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I was surprised to note in passing that they also had some of our favorite West Coast wines on the shelf, namely <a href="http://frugalwinereview.com/gnarly-head-old-vine-zin-zinfandel-review.htm"target="_blank">Gnarly Head Old Vine Zinfandel</a> and <a href="http://www.wineweekly.com/winery-profiles/winery-profile-ravenswood/"target="_blank">Ravenswood</a>!<br />
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We had a small family dinner at the local <a href="http://www.outback.com/index.aspx"target="_blank">Outback Steakhouse</a> and I learned that this American family favorite has a separate gluten free menu and ALL staffers are trained to manage the special needs of customers with celiac disease or gluten intolerance.<br />
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In the end, events transpired to facilitate my swift return to homebase after only a couple of days in the 'hood, so we didn't make the planned pilgrimage to Whole Foods/Tampa. Instead, I got to stop in at the onsite Hyatt, completely accessible from within the Orlando International Airport. This hotel has saved me on numerous trips, just by being there. Since I am prone to vestibular migraine (the kind caused by sudden changes in barometric pressure, such as those you experience during rapid descent on a commercial airliner), there have been times that I could go no farther once I reached Orlando. Instead, I took a room at this Hyatt and ordered a protein entree sent to the room, then took my migraine medication followed by a tub soak for hydration and crashed.<br />
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<a href="http://www.csaceliacs.org/CSA%20Executive%20Chef/ChefAaron.php"target="_blank">Most of the major hotel chains in America have trained their kitchens to understand the needs of the gluten free customer, so they can be a big help to you when traveling</a>. You wouldn't ordinarily think of a hotel dining room as a dinner destination, but they can be quite good for people with food allergies and often not more expensive than other restaurants in the same town. I have had dinner in Porterhouse at the <a href="http://travel.usnews.com/Restaurants/Disney_World_FL/PorterHouse_at_Orlando_Airport_Marriott_190766/Guest_Reviews/"target="_blank">Orlando Airport Marriott</a> with good success and this <a href="http://orlandoairport.hyatt.com/hyatt/hotels/entertainment/restaurants/index.jsp#1899"target="_blank">Hyatt</a> is my favorite in the continental USA. With a small, "safe food" respite, I was ready to board my homeward bound flight with a smile.<br />
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I used the time on board this flight to entertain the American soldier's young son across the aisle and to map out a basic plan for our upcoming teleconference series, Gluten Free Fast Track. All you #GF folks out there, watch for upcoming announcements of this series, slated to begin mid-October. Leave a comment on this page if you would like more information or <a href="http://twitter.com/hypfoods"target="_blank">follow me on Twitter @HypFoods</a>. <br />
<a href="http://twitter.com/hypfoods"target="_blank" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OiJEQHTP5Yw/TJ6JyzQOJZI/AAAAAAAAAII/3CdMwgqB-YM/s1600/FollowMeHF.png" /></a>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-57553521841449479052010-09-01T17:01:00.000-07:002010-09-15T16:56:03.597-07:00IFBC, Part 1: How does your (food blogging) garden grow?<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I had a plan for this series of blog posts. The </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.foodista.com/ifbc2010/">International Food Bloggers Conference (IFBC)</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> is fading into the recent past, but the memories still feed my soul. I have initialized my brand spanking new copy of </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.doubletwist.com/cure/">DoubleTwist</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> and begun to share photos between the Mac and my </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://en.wikipedia.org/wiki/Nexus_One">CatDroid</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">. The Spirit moves me to write!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I thought I would start with the "molecular gastronomy" event at the <a href="http://www.intellectualventures.com/Home.aspx">Intellectual Ventures</a> <a href="http://intellectualventureslab.com/">Lab</a>, in which those who were fortunate enough to receive an invitation were treated to 12 (count them, 12!) different dishes and face-time with each of the genius co-authors behind the forthcoming <a href="http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007?ie=UTF8&tag=HypFoods-20&link_code=btl&camp=213689&creative=392969" target="_blank">Modernist Cuisine</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=HypFoods-20&l=btl&camp=213689&creative=392969&o=1&a=0982761007" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In my mind, this event really was the crowning jewel of the conference, although it is surrounded by all manner of glittering gems. A premiere event for food bloggers that is all about the numerous ways to think and write and learn about food, featuring some of the sexiest food that ever graced the human palate, is REALLY tough to top.</span><br />
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<a href="http://4.bp.blogspot.com/_OiJEQHTP5Yw/TH7Zr2aIDWI/AAAAAAAAAGs/VldrFvnHcsY/s1600/IFBC+Kristine+Kidd9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_OiJEQHTP5Yw/TH7Zr2aIDWI/AAAAAAAAAGs/VldrFvnHcsY/s200/IFBC+Kristine+Kidd9.jpg" width="200" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Still, as I allow the waves of memories to break upon the shore of my awareness, I must admit that the conference came full circle for me at a charming little neighborhood restaurant bar called <a href="http://serafinaseattle.com/cicchetti/">Cichetti</a>, thanks to the indomitable efforts of two great Twitter pals: <a href="http://franticfoodie.wordpress.com/">@FranticFoodie</a> (aka Keren Brown) and <a href="http://artisanbeefinstitute.com/">@CarrieOliver</a>.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As you might well anticipate, there was something a wee bit frantic in that last minute invite that I received pre-conference from Keren Brown. (Who says spontaneous people can't be successful in business?) </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It happened live in real time on Wednesday before the conference started. I was scanning somewhat recklessly through my HootSuite streams. I no longer remember what I was looking for. Keren and I connected online and she extended the invitation to join a group of writers at Cichetti for a preview of the forthcoming cookbook from Kristine Kidd (former editor at </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.amazon.com/Bon-Appetit-1-year-auto-renewal/dp/B001U5SPHY?ie=UTF8&tag=HypFoods-20&link_code=btl&camp=213689&creative=392969" target="_blank">Bon Appetit</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=HypFoods-20&l=btl&camp=213689&creative=392969&o=1&a=B001U5SPHY" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">). </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The event started at 5:00 pm. I stared at the clock: 3:20 pm. I made a mental calculation of how many things I would have to accomplish before I could leave the house while I queried her on how long the event would last. I love Cichetti almost as much as I love @FranticFoodie, so I knew I was going to do it. I began to jettison things from my work schedule.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<a href="http://1.bp.blogspot.com/_OiJEQHTP5Yw/TH7d58sRPmI/AAAAAAAAAHk/ju7fHpv0h40/s1600/IFBC+Kristine+Kidd2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_OiJEQHTP5Yw/TH7d58sRPmI/AAAAAAAAAHk/ju7fHpv0h40/s200/IFBC+Kristine+Kidd2.jpg" width="165" /></a><a href="http://2.bp.blogspot.com/_OiJEQHTP5Yw/TH7bcPE9whI/AAAAAAAAAG0/c07ChCiKev4/s1600/IFBC+Kristine+Kidd1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_OiJEQHTP5Yw/TH7bcPE9whI/AAAAAAAAAG0/c07ChCiKev4/s200/IFBC+Kristine+Kidd1.jpg" width="103" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I arrived in the South Lake Union neighborhood just before Kristine began her presentation. She previewed her new book and talked about life without the magazine. She fielded questions about the publishing industry and numerous photos were made.</span><br />
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<a href="http://1.bp.blogspot.com/_OiJEQHTP5Yw/TH7bnVybFSI/AAAAAAAAAG8/D0etgs-bzxs/s1600/IFBC+Kristine+Kidd4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_OiJEQHTP5Yw/TH7b2flgTxI/AAAAAAAAAHE/Qu4MrirsnMI/s1600/IFBC+Kristine+Kidd5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="http://2.bp.blogspot.com/_OiJEQHTP5Yw/TH7b2flgTxI/AAAAAAAAAHE/Qu4MrirsnMI/s200/IFBC+Kristine+Kidd5.jpg" width="200" /></a></div>
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<a href="http://1.bp.blogspot.com/_OiJEQHTP5Yw/TH7bnVybFSI/AAAAAAAAAG8/D0etgs-bzxs/s1600/IFBC+Kristine+Kidd4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/_OiJEQHTP5Yw/TH7bnVybFSI/AAAAAAAAAG8/D0etgs-bzxs/s200/IFBC+Kristine+Kidd4.jpg" width="116" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Delicious grenache wines from McCrea were poured and a delicate apperitif was passed around the small throng.</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_OiJEQHTP5Yw/TH7YkGyDPHI/AAAAAAAAAGk/KX8xkecpQxA/s1600/IFBC+Kristine+Kidd3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/_OiJEQHTP5Yw/TH7YkGyDPHI/AAAAAAAAAGk/KX8xkecpQxA/s200/IFBC+Kristine+Kidd3.jpg" width="130" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Air Kisses from @FranticFoodie </td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /><br />@FranticFoodie brought gifts! She collected business cards from all present and drew winners for each item. I actually WON a brand new olive wood spatula (glu-ten-free-ee!). Yay!</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_OiJEQHTP5Yw/TH7jPDoU6vI/AAAAAAAAAHs/azmdYqaeifw/s1600/IFBC+Kristine+Kidd6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/_OiJEQHTP5Yw/TH7jPDoU6vI/AAAAAAAAAHs/azmdYqaeifw/s200/IFBC+Kristine+Kidd6.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mozz wrapped in grilled eggplant</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />And the kitchen maestros at Cichetti turned out 3 delicious gluten-free apps for yours truly, even though Keren had just given them notice about an hour before the event began! Those folks know how to LOVE their guests!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=HypFoods-20&o=1&p=8&l=bpl&asins=1740899776&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=BBB6B6&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe>E</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">veryone went home with a review copy of the new book and the instruction not to give away the treats within until the book release date in October. We also had the clear sense that one fantastic hit parade of a weekend conference had already begun.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">SO! That was all pre-conference! For those of us who bought a seat at the Artisan Beef Tasting dinner arranged by @CarrieOliver, we'd be back on Monday evening, post-conference, for the coda.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></div>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-91075194856590779882010-08-30T15:27:00.000-07:002010-09-01T17:29:14.083-07:00WORK NOW IN PROGRESS! Reviews from the Center of the Universe!The <a href="http://www.foodista.com/ifbc2010/agenda/">International Food Bloggers Conference 2010</a> is over, except for the Artisan Beef Tasting tonight at <a href="http://serafinaseattle.com/cicchetti/">Cichetti</a> (sorry SOLD OUT!), but the Fremont neighborhood of Seattle is still humming with all the great FOOD BLOGGER LUUV!<br />
<br />
HypFoods reporting will appear here shortly. We'll bring you news capsules with photos from:<br />
<ul>
<li><a href="http://kristinekidd.com/kkidd/kristinekidd/about-me.html">Kristine Kidd'</a>s book premiere (former editor at BonAppetit magazine);</li>
<li>Nathan Myrhvold's <a href="http://modernistcuisine.com/">Modernist Cuisine</a> book party;</li>
<li>IFBC Reception at Monaco, including @MorganSpurlock interview by Warren Etheredge of <a href="http://thewarrenreport.com/">The Warren Report</a>;</li>
<li>GlutenFree Bloggers lunch with <a href="http://www.facebook.com/pages/Gluten-Free-Girl/62854862200?ref=ts">GlutenFree Girl and the Chef</a></li>
<li><a href="http://artisanbeefinstitute.com/">@CarrieOliver's</a> Artisan Beef Tasting dinner.</li>
</ul>
<div>
All this and more, so check back soon!</div>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com1tag:blogger.com,1999:blog-846479257050132120.post-53108197995078328682010-06-21T19:03:00.000-07:002010-06-22T11:24:52.708-07:00American Cookie Allstar gets delicious glutenfree update<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">This past weekend was the first aerobatic flight contest in the Pacific Northwest and Hubbers packed up his gear and headed across the mountains for the <a href="http://www.applecup.org/Apple_Cup_2010/Home_-_Apple_Cup_2010.html">25th Annual Apple Cup</a> in Ephrata, Washington. It seemed like a good time to stick around the homestead and get some things done, so I did. I had planned to bake some luscious Vanilla Glutenfree Cupcakes from a </span></span><a href="http://glutenfreegoddess.blogspot.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">GlutenFreeGoddess</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> recipe and I was looking forward to it. Her recipes are always so delightful!</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">But first, a wee spot o' lunch was in order. I pulled out the airtight container in which I store my home-baked bread, made from </span></span><a href="http://www.amazon.com/Pamelas-Products-Wheat-Free-Bread/dp/B001KP5XGK?ie=UTF8&tag=HypFoods-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pamela's Amazing Bread Mix</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=HypFoods-20&l=btl&camp=213689&creative=392969&o=1&a=B001KP5XGK" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />, and rendered a slice. This was ceremoniously dropped into the toaster while I reached for a jar of peanut butter. I was expecting a full jar, but this one was definitely lighter than I had anticipated. Screwing off the top, I was surprised to discover that SOMEone had devoured almost all of my </span></span><a href="http://www.earthbalancenatural.com/#/products/peanut-butter/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Earth Balance Crunchy Natural Peanut Butter w/ Flaxseed</span></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">. This is my new favorite because it is lightly sweetened with agave, so it has very little impact on my blood sugar (AND it is gluten free delicious-ness).</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Since our home is shared primarily between two people and I know it wasn't I who ate the good stuff inside this jar, there was no real mystery about where the goodness had gone. The surprise was this: I thought he didn't LIKE peanut butter until he recently bought his own jar at Whole Foods. So why did he devour MY chosen delicacy?</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pragmatism won out over analytics and I realized that Father's Day was almost upon us. Hey! My dad loves peanut butter. Apparently, Hubbers does too! Why not bake up a batch of peanut butter cookies as a Father's Day treat? I've been wanting to test the versatility of </span><a href="http://www.amazon.com/Pamelas-Products-Ultimate-Baking-Pancake/dp/B0034KN1Y0?ie=UTF8&tag=HypFoods-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-size: small;">Pamela's Ultimate Baking and Pancake Mix</span></a><span class="Apple-style-span" style="font-size: small;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=HypFoods-20&l=btl&camp=213689&creative=392969&o=1&a=B0034KN1Y0" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> in a good, standard cookie recipe anyway.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">So I changed my baking plan and went online to find a wholesome and simple recipe for Peanut Butter Cookies. I reviewed several and selected Mrs. Sigg's Peanut Butter Cookies from <a href="http://allrecipes.com//Recipe/mrs-siggs-peanut-butter-cookies/Detail.aspx">allrecipes.com</a> (a local, Seattle-based, woman-owned business).</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I took Mrs. Sigg's recipe and laid out the adaptations, checking to be sure I had all the necessary ingredients. I had a moment of mild panic thinking I would be short one egg, but a quick investigation revealed that all was well in the organic egg supply. I had more than enough local, organic butter, certified free of rGBH. I abstain from artificial flavors as much as possible, so I replaced the butter-flavored shortening with </span><a href="http://www.amazon.com/Shortening-100%25-Vegetable-Organic-oz/dp/B000A40OVQ?ie=UTF8&tag=HypFoods-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-size: small;">Spectrum Organic All Vegetable Shortening</span></a><span class="Apple-style-span" style="font-size: small;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=HypFoods-20&l=btl&camp=213689&creative=392969&o=1&a=B000A40OVQ" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. I love that this product is (reportedly) sustainably produced on family farms in Colombia.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">The sugar was overly generous for my taste, so I cut that in half, then added back 1/2 Cup of </span><a href="http://www.amazon.com/Wholesome-Sweeteners-Organic-Zero-12-Ounce/dp/B001E5E3IA?ie=UTF8&tag=HypFoods-20&link_code=btl&camp=213689&creative=392969" target="_blank"><span class="Apple-style-span" style="font-size: small;">Zero</span></a><span class="Apple-style-span" style="font-size: small;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=HypFoods-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5E3IA" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. In retrospect, I would probably prefer to omit the white sugar entirely, go with the half cup of organic brown sugar and the half cup of Zero, as I really don't enjoy it when my mouth tastes like a sugar bowl. I'll try that modification the next time. (And there will definitely be a next time.) My Singing Dog vanilla extract is organic and gluten free. I generally pick this up at Whole Foods Market and it will soon be time to buy another. I wouldn't need the baking soda or the salt that Mrs. Sigg calls for, since </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">these ingredients are incorporated in </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pamela's mix.</span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Okay! Let's bake!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_OiJEQHTP5Yw/TCAY7ewFWcI/AAAAAAAAAGE/_Bz8cjLaQOQ/s1600/IMG_2517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OiJEQHTP5Yw/TCAY7ewFWcI/AAAAAAAAAGE/_Bz8cjLaQOQ/s320/IMG_2517.JPG" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u><span class="Apple-style-span" style="font-size: small;"><br /></span></u></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><u><br /></u></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u><span class="Apple-style-span" style="font-size: small;">INGREDIENTS:</span></u></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u><span class="Apple-style-span" style="font-size: small;"><br /></span></u></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup butter, softened</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup shortening</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup white sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup packed brown sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup Zero low glycemic sweetener</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 eggs</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup gluten free crunchy peanut butter</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 teaspoon gluten free vanilla extract</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2.5 cups Pamela's Ultimate Baking & Pancake Mix</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u><span class="Apple-style-span" style="font-size: small;">DIRECTIONS:</span></u></span><br />
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<ol>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cream the butter, shortening and sweeteners. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and mix until well-blended. (I did all the mixing with my handheld mixer and didn't need to break out the Kitchen Aid standing mixer at all.)</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Flatten gently and imprint criss-cross pattern with fork.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Bake in a pre-heated oven at 375 degrees F, 10-12 minutes until set but not hard. Do not overbake. Leave on cookie sheets for 2 minutes after removing from oven. Then transfer to cooling racks, cool, and store in covered container. LOVE these!</span></span></li>
</ol>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">As for Hubbers, he informed me that Peanut Butter Cookies are an "American" thing and that his British palate cannot appreciate the combination of sugar and peanut butter in any form! In that case, I'll be shipping his portion to my dad! Happy belated Father's Day!</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-26139570870008671032010-04-25T13:06:00.000-07:002010-04-25T13:06:18.318-07:00Atypical Celiac Disease blog post by Dr. Michelle Sullivan<span class="Apple-style-span" style="color: #29303b; font-family: 'Trebuchet MS', Georgia, Arial, serif; font-size: 13px; line-height: 18px;"></span><br />
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April 1, 2010</div>
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Many Doctors Miss Diagnosis of Atypical Celiac Disease</h2>
Posted by Dr. Michelle under <a href="http://en.wordpress.com/tag/celiac-disease/" rel="category tag" style="color: #990000; text-decoration: none;" title="View all posts in Celiac Disease">Celiac Disease</a><br /><a href="http://sullivanmedical.wordpress.com/2010/04/01/many-doctors-miss-diagnosis-of-atypical-celiac-disease/#respond" style="color: #990000; text-decoration: none;" title="Comment on Many Doctors Miss Diagnosis of Atypical Celiac Disease">Leave a Comment</a> </div>
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There is an excellent article published in this month’s Consultant magazine titled “<a href="http://www.consultantlive.com/display/article/10162/1531922#" style="color: #909d73; text-decoration: none;"><span style="text-decoration: underline;">Atypical Celiac Disease: Could You Be Missing This Common Problem</span></a>?” (free registration required to read the article). The article stresses the importance of considering celiac disease as a multisystem autoimmune disorder rather than an afterthought in patients who have diarrhea.</div>
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As the Table below shows, celiac disease can affect neurological, endocrine, cardiac, hepatic, rheumatologic, skin, and genetic systems.</div>
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The author acknowledges that celiac disease can be considered one of our generation’s “great masqueraders.”</div>
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<a href="http://sullivanmedical.files.wordpress.com/2010/03/organ-systems-affected-by-celiac-disease.jpg" style="color: #909d73; text-decoration: none;"><img alt="" class="aligncenter size-medium wp-image-308" height="266" src="http://sullivanmedical.files.wordpress.com/2010/03/organ-systems-affected-by-celiac-disease.jpg?w=422&h=266" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block; margin-bottom: 0px; margin-left: auto; margin-right: auto; margin-top: 0px;" title="Organ Systems Affected by Celiac Disease" width="422" /></a></div>
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</div>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com1tag:blogger.com,1999:blog-846479257050132120.post-41545656979092182752010-03-04T12:02:00.000-08:002010-03-04T12:02:39.986-08:00Flash in the Pan? Not so far...In case you thought all this "online stuff" was "for the birds" >> here is a VERY NICE presentation that covers the growth of online communication:
<object width="400" height="300"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=9641036&server=vimeo.com&show_title=1&show_byline=1&show_portrait=1&color=ffffff&fullscreen=1" /><embed src="http://vimeo.com/moogaloop.swf?clip_id=9641036&server=vimeo.com&show_title=1&show_byline=1&show_portrait=1&color=ffffff&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="300"></embed></object><p><a href="http://vimeo.com/9641036">JESS3 / The State of The Internet</a> from <a href="http://vimeo.com/jessesaves">JESS3</a> on <a href="http://vimeo.com">Vimeo</a>.</p>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-43339348866262276872009-12-21T11:25:00.000-08:002009-12-21T11:48:25.963-08:00HypFoods Episode 002 >> In-House Cranberry Chutney<span class="Apple-style-span" style="color: #645f5e; font-family: verdana; font-size: 10px; white-space: pre-wrap;"><object height="300" width="400"><param name="allowfullscreen" value="true" />
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<embed src="http://vimeo.com/moogaloop.swf?clip_id=8027684&server=vimeo.com&show_title=1&show_byline=1&show_portrait=1&color=00adef&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="300"></embed></object></span><br />
<a href="http://vimeo.com/8027684">Gluten Free Chutney</a> from <a href="http://vimeo.com/croquetcreative">Croquet Creative</a> on <a href="http://vimeo.com/">Vimeo</a>.<br />
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<span style="color: #645f5e; font-family: verdana; font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px; white-space: pre-wrap;"><br /></span></span><br />
<span style="color: #645f5e; font-family: verdana; font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px; white-space: pre-wrap;"><i>Commentary coming soon!</i></span></span><br />CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-89723169820419864412009-12-20T23:58:00.001-08:002009-12-21T12:38:26.256-08:00HypFoods Episode 001 >> In-House Gluten-Free Bread, Quick & Easy<span style="color: #645f5e; font-family: verdana; font-size: 10px; white-space: pre-wrap;"><object height="300" width="400"><param name="allowfullscreen" value="true" />
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<embed src="http://vimeo.com/moogaloop.swf?clip_id=8027506&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="300"></embed></object></span><br />
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<div style="text-align: left;">
<span style="color: #645f5e; font-family: verdana; font-size: 10px; white-space: pre-wrap;"><a href="http://vimeo.com/8027506">Gluten Free Bread</a> from <a href="http://vimeo.com/croquetcreative">Croquet Creative</a> on <a href="http://vimeo.com/">Vimeo</a>.</span><br />
</div>
<span style="color: #645f5e; font-family: verdana; font-size: 10px; white-space: pre-wrap;">
</span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;">If you are puzzling about the art of baking gluten-free bread, I have GREAT news for you! It doesn't have to be difficult or expensive. Watch the short video above to learn how to make DELICIOUS, fresh, gluten-free bread using the Breadman Pro and Pamela's Amazing bread mix.</span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;"><br /></span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;">I tried many recipes and techniques before I finally gave in to the wisdom of the group and went with Pamela's. I wanted to make a high-quality gluten-free bread from scratch so that I had complete control of the ingredients. After many disappointments and near misses, I was getting discouraged and Hubbers was growing rebellious.</span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;"><br /></span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;">I do love and respect fellow gluten-free blogger, <a href="http://glutenfreegoddess.blogspot.com/">Karina Allrich</a>, and her post about Pamela's bread made in the Breadman Pro fairly glowed like a beacon from SoCal. I was seduced. I bought the goods and baked the bread. Oh, MAN! At last! Warm, fresh bread with butter and honey; toast with fresh eggs; corned beef sandwiches! Heaven! A bread that tasted GREAT and didn't hurt me at all!</span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;"><br /></span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;">It makes a tall loaf when fully risen and displays nice little air pockets throughout. The crust browns up perfectly and the bread is a gorgeous shade of off-white with a rich, nutty sort of smell to it. You know how most gluten-free bread has the mass of a concrete block? Not this one! It slices nicely and stays fresh for several days. I store mine in a plastic lok-n-seal container with a loose wrap of waxed paper to separate the bread from the plastic surfaces that promote mold growth.</span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;"> </span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;">There are some tricks to achieving that perfect loaf, so be sure to play the video above and read the <a href="http://glutenfreegoddess.blogspot.com/2006/12/first-loaf-in-my-gluten-free-bread.html">tips on Karina's page</a>, as well.</span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;"> </span></span><br />
<span style="font-family: verdana; font-size: small;"><span style="font-size: 13px; white-space: pre-wrap;">Consider the Breadman Pro and a supply of Pamela's Amazing Gluten-Free Bread Mix as a gift for your favorite gluten-free peep!
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</span></span><br />CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com1tag:blogger.com,1999:blog-846479257050132120.post-6447373750523307652009-11-20T17:23:00.000-08:002009-11-20T18:07:19.783-08:00HypFoods Champagne Brined Holiday Turkey<div class="separator" style="clear: both; text-align: right;"><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_OiJEQHTP5Yw/SwcxON09O7I/AAAAAAAAAEw/cAk4_Nzh3r0/s1600/2008ThanksgivingTurkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OiJEQHTP5Yw/SwcxON09O7I/AAAAAAAAAEw/cAk4_Nzh3r0/s400/2008ThanksgivingTurkey.jpg" /></a><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Ahh, Thanksgiving. The crackle in the atmosphere as weather and landscapes all signal the change of seasons. The fragrances of fallen leaves and woodsmoke. The memories of happy holidays past and the comfort of having a routine to guide you into this particular season.</span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">We pause to consider that not everyone has happy memories of family holidays and note that grocery shortfalls are climbing this year in many American households. As you plan for your own celebration, will you also commit to make a food/support gift to someone of lesser means this Thanksgiving?</span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">We serve a turkey every year because our grandparents have done so for every preceding American generation. At my table, we also serve an alternate protein to honor the original American Thanksgiving bounty and the melding of cultures breaking bread together in peace. Venison, salmon, buffalo; each has graced our table at times and if any of our guests are vegan, we accommodate them, as well. </span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Guests often think they don't like turkey until they have tried this preparation. Once perfected, there is really no going back. A chemical-free, organically raised turkey rested in a good champagne brine is truly something to look forward to. Sound excessive? Read on...</span><br />
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<div style="text-align: left;"><span style="font-family: Arial;"><b><span style="text-decoration: underline;">TIPS:</span></b></span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Whatever you do, don't buy a commercial turkey that has been artificially treated with hormones and antibiotics or waterboarded at the farm to pump up the profits by cheating the scales with false pounds that provide no nutritional benefit and may, in fact, be harmful.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Buy the best turkey you can afford, even if it means that you buy a portion of turkey rather than a whole bird. Thanksgiving happens once per year. Your choice today becomes tomorrow's memory. Purchase organic breast or half-breast and some drumsticks for the kids if it saves you time and money.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><br />
</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">The trick to successful brining is to place the brining bag INSIDE a container that closely supports the protein so that liquids cover the meat and flow into crevices. Simply setting a bag of meat and liquid in the fridge is not going to yield an optimal result. Use a large bowl, a dishpan or a Cambro from your local restaurant supply.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><br />
</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Remember that brined poultry will finish with a pink tinge to the meat. It doesn't mean it isn't done. Use your instant read thermometer judiciously and be sure to rest the roast for 20 minutes or so after is comes out of the oven at the perfect temperature.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Don't oversalt. This will make an otherwise delightful protein completely inedible.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><br />
</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Don't over-brine! Leaving the bird in brine for days is dangerous at a microbial level and will also cause the meat to become spongy and unappetizing.</span><br />
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<span style="font-family: Arial;">If you are roasting turkey weighing less than 16 lbs, you probably want to halve this recipe.</span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;"><span style="text-decoration: underline;"><b>CHAMPAGNE JUNIPER BRINE for HOLIDAY TURKEY</b></span></span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">2/3 Cup kosher salt</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">1/3 Cup local honey</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"> 6 leaves of fresh sage</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"> 6 sprigs of fresh thyme</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"> 4 bay leaves</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"> 10 whole cloves</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"> 1 tsp dried juniper berries (crushed)</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"> 1 tsp black peppercorns (crushed)</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"> 2 tsp allspice berries (crushed)</span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;"><span style="font-family: 'Times New Roman';"></span></span><br />
</div><span style="font-family: Arial;">1/2 jar LuLu Meyer Lemon, Fennel, Sage Marinade</span><span style="font-family: Arial;"></span><br />
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<span style="font-family: Arial;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Arial;"> 2 bottles Segura Viuda Spanish Champagne (runs about $8.99 per bottle) or other bubbly</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Arial;"> 2 juice oranges, quartered</span><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span style="font-family: Arial;"> 2 large shallots, quartered</span><br />
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<div style="text-align: left;"><span style="font-family: Arial;"> 1 fresh or thawed chemical free turkey (up to 25 lbs can be prepared from this recipe)</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"> 1 large, heavy duty ZipLoc or other sealable, culinary grade plastic bag</span><br />
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</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Step 01 -- Place all ingredients (up to the LuLu marinade) in a large saucepan.</span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Step 02 -- Add 8 Cups of filtered water, stir and bring to a boil. Continue stirring until honey and salts have thoroughly dissolved.</span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Step 03 -- Boil for 3 minutes, then remove from heat.</span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Step 04 -- Add the LuLu Marinade (available from Amazon) OR your favorite gluten free salad dressing and stir to combine.</span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Step 05 -- Add 4 cups of ice cubes and stir until melted. Squeeze the juice from the orange quarters into this, then add champagne.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><br />
</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Step 06 -- Test brine temperature by hand. If it is the least bit warm, place in fridge to cool down further. You don't want to parboil or precook the protein when the turkey goes into the brine.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Step 07 -- Bring out your container and line it with the culinary grade plastic bag. Open the bag wide.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><br />
</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Step 08 -- Remove all papers and plastics from the turkey. Remove giblets, neck, etc. Set these aside for stock or gravy. Rinse the bird thoroughly with cold running water, inside and out.</span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Step 09 -- Place the turkey in the bag, neck down and ankles up. Stuff the cavity with shallots and orange quarters. Pour the cooled brine into the cavity and allow the bag to fill.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><br />
</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Step 10 -- Draw up the bag close around the bird, eliminating as much air as possible. If the turkey is not covered by the brine at this point, add enough water to make it so. </span><br />
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</div><div style="text-align: left;"><span style="font-family: Arial;">Step 11 -- Secure the bag closure with a twist tie. Double-bagging is recommended, in case the brining bag springs a leak.</span><br />
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</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Step 12 -- Refrigerate for 12 - 24 hours, turning the bird every 6 to 8 hours.</span><br />
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</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Step 13 -- Remove the turkey from the brine about 30-40 minutes before roasting and allow to come up to room temp.</span><br />
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</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Step 14 -- Discard everything that remains from the brining process. Do NOT try to re-use or re-process any of these items, as they have been in contact with raw poultry and could conceivably contaminate other foods and other surfaces.</span><br />
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</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Step 15 -- Rinse the bird once again under cold running water. </span><br />
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</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;">Step 16 -- Stuff the cavity with quartered fennel bulbs, quartered oranges, and chunks of fine Parma or Tasso ham. Turkey is now ready to be roasted until delectable.</span><br />
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</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial;"><i>This recipe was adapted from a Juniper Brine recipe posted at RecipeZaar.com in 2002 by Sue L. id=39506</i></span><br />
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</div>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-52564607137125305582009-11-15T17:18:00.000-08:002009-11-15T18:02:08.787-08:00AgSec Vilsack gets the message from health-minded consumers:<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OiJEQHTP5Yw/SwCptSAxf-I/AAAAAAAAAEY/SJWzxwy8Ubw/s1600-h/LOGO.OCAbanner43.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OiJEQHTP5Yw/SwCptSAxf-I/AAAAAAAAAEY/SJWzxwy8Ubw/s320/LOGO.OCAbanner43.gif" /></a><br />
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I was happy to read in the Organic Consumers' Association newsletter that President Obama's chosen appointee for US Secretary of Agriculture, Tom Vilsack, has put forward the following line-up of informed administrators to the National Organic Standards Board. This news was excerpted from the OCA newsletter directly:<br />
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<i>I</i><i>t's clear that Tom Vilsack could feel the heat of OCA members looking over his shoulder as he made the Obama Administration's first appointments to the National Organic Standards Board. In past years, the OCA has had to protest NOSB appointees who represented big businesses with small stakes in organic. But Vilsack's are the best NOSB appointments in recent memory. The new members of the National Organic Standards Board include Jay Feldman of Beyond Pesticides (an OCA Advisory Board member), Joe Dickson of Whole Foods, Annette Riherd (a family farmer growing organic fruits and vegetables who is a long-time buy-local-and-organic advocate), Wendy Fulwider of Organic Valley and John Foster of Earthbound Farms.</i><br />
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Access the complete newsletter contents <a href="http://organicconsumers.org/newsletter/ov09winter.cfm">HERE</a>.<br />
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Please help keep America's organic food free and clear of potentially harmful chemicals, treatments, nanotech and genetic modifications.CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-18824741765915748832009-11-05T15:21:00.001-08:002010-03-04T12:46:47.720-08:00Making the Most of Buffalo Roast -- Dinner + PizzaNow that certain members of the family have been told by a medical doctor to cut cholesterol intake, I am planning to use even more buffalo. I have been a fan of buffalo for many years, as a magnificent creature, symbolic of America's natural greatness (European conquerors aside) and as a holistic food source.<br />
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After the cholesterol report came in, I pondered pizza for several days. I had finally vanquished the gluten free bear in terms of finding a solution that works in our household: inexpensive, easy to prepare, nutritious and delicious to everyone. After some failed experiments, I located a good recipe for a quick and easy, pourable crust in a cookbook by Donna Washburn and Heather Butt, pages 50 & 51. <br />
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Even Hubbers, otherwise known as Mr. GlutenBomb, likes it a LOT. I started using Applegate Farms pepperoni and salami as toppings to ensure that we get gluten free variety in our toppings. I found good, organic Fontina cheeses at Whole Foods and PCC locally. Used sparingly, this is a cheese that I can tolerate occasionally, although I am clinically allergic to cow's milk.<br />
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Most of these toppings went off the menu with the new finding, at least until the statins kick in. So now what?<br />
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Suddenly, it dawned on me. Very lean buffalo, if raised without hormones, antibiotics, pesticides, etc, is one of the healthiest protein choices that omnivores can make. Our Thanksgiving Feast always includes an entree that honors Native American food traditions in appreciation for their expertise in helping white settlers to survive the wilderness conditions they encountered in the New World, so I have worked with buffalo for some time.<br />
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<a href="http://2.bp.blogspot.com/_OiJEQHTP5Yw/SvNn8HhoalI/AAAAAAAAAEI/xrjh3XX3llI/s1600-h/AmerGour.BuffaloRoast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OiJEQHTP5Yw/SvNn8HhoalI/AAAAAAAAAEI/xrjh3XX3llI/s320/AmerGour.BuffaloRoast.jpg" /></a></div>
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<b>FOR THE ROAST:</b><br />
<i>(Photo courtesy of <a href="http://images.google.com/imgres?imgurl=http://americangourmet.net/images/buffalo-roast.jpg&imgrefurl=http://www.americangourmet.net/buffalo-meat.html&usg=__CuejlKMFKAhtG_QmmLeYYp1uGkc=&h=118&w=138&sz=12&hl=en&start=8&tbnid=veaXMJF5vqEEDM:&tbnh">AmericanGourmet</a>)</i><br />
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With my very next trip to Whole Foods, I discovered a lovely buffalo roast on sale and I brought it home, along with some fresh fennel and Granny Smith apples.<br />
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Buffalo is so lean that it can yield an extremely dry result unless carefully prepared. I like to brine my buffalo prior to roasting. In this case, I brined the roast in a combo of equal parts (1.5 Cups) dry red wine and apple-blackberry cider with a 1/4 Cup of wheat-free Tamari sauce and 1 teaspoon of Kathy Casey's French Seasoning Salt. This was rested in the fridge for 24 hours or more and lovingly turned occasionally.<br />
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<book>At roasting time, I braised the roast on all sides to a beautiful dark shade. I removed the long stalks from my fennel and laid these across the bottom of the roaster as a bed for the buffalo, then placed the roast in the center. This step keeps the protein from being scorched on the bottom. I cubed the fennel bulb, along with some shallots, then washed and cored the apples. These were all scattered around the roast to fill in the gaps. A splash of wine and some jasmine green tea were added to the pot to provide some steamed-in moist seasoning during cooking.</book><br />
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I roasted the buffalo uncovered at 500 degrees for 15 minutes. This step destroys any microbes on the food surfaces and further seals exposed edges. Next, step the heat down to 325 degrees and roast for 3 hours, covered. Rest the entree for 15 minutes after roasting.<br />
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Meanwhile, boil down the marinade and add 1.5 Cups of almond milk with 2 tablespoons of tapioca starch.<br />
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Carve the roast and serve with gravy and roasted veggies on the side. <br />
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<b> FOR THE PIZZA:</b><br />
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Process remaining gravy and all remaining roasted apples, shallots, fennel using stick blender. Add 1/2 Cup of tomato juice or sauce and process until smooth. It should be thick as ketchup. If it isn't, simmer on cooktop to reduce liquid.<br />
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Process the remaining buffalo roast in food processor.<br />
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Layer the sauce on your favorite gluten free pizza crust, then top it with the ground buffalo. Sprinkle with your favorite blue cheese and broil for 4 - 5 minutes, until the cheese melts a little. Most De-LISH-ious pizza ever!<br />
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Substitution: Since blue cheese can trigger a migraine, I actually did half blue for Mr. Wonderful and half Chevre for me. It was so good, I ate it for breakfast next day! I unabashedly admit the blue side was even better!<br />
</span>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-22845002557628269662009-11-01T18:50:00.000-08:002010-03-04T12:49:44.896-08:00HypFoods Savory Salmon Chowder<a href="http://2.bp.blogspot.com/_OiJEQHTP5Yw/Su4MIPuRbrI/AAAAAAAAAEA/HevHAmGxl5I/s1600-h/HF.SalmonChowder.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399266339062902450" src="http://2.bp.blogspot.com/_OiJEQHTP5Yw/Su4MIPuRbrI/AAAAAAAAAEA/HevHAmGxl5I/s320/HF.SalmonChowder.png" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /></a><br />
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Ahhh. The first day of standard time in America, complete with it's precious extra hour of leisure time. Today we enjoyed sunshine and warmer outdoor temperatures than we have in many days. I stepped outside early this morning to pull back the frontals of my tomato tent so that the sun could shine on my crop. The plants and the fruits are still growing large and beautiful; I'm still hoping they will ripen in time for Thanksgiving.<br />
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During the weeks just prior to this glorious day, all the rainfall and blustery winds, the falling leaves and the scent of wood smoke in the neighborhood brought on a craving for cold weather comfort food. This year, I became hyper-focused on perfecting a new Salmon Chowder, one that doesn't rely on milk or animal fats for it's flavor, one that pays homage to this gleaming gift from the sea by relying on the flavor profile of the fish to satisfy the palate.<br />
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It seems my new friend, the fishmonger, at Whole Foods/Interbay shared my reverence for this gorgeous food. We selected the perfect side and when I told him it was for chowder, he immediately asked, "Would you like me to skin the fillet and cut it up for you?" I still smile when I think about it. What a nice guy!<br />
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It just so happened that Wellshire Dry-Rubbed Pork Bacon was on BOGO sale that day, so I bought one for use in chowder and one to freeze for the future. This is a tasty bacon, leaner than most, free from gluten contamination and hormones, antibiotics, etc. Now home to craft a new base for the meal.<br />
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<u>HypFoods Savory Salmon Chowder</u><br />
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1 bag Cascadian Farms Organic Tater Tots (#TT is a trendy food in Seattle at present)<br />
OR 1/2 lb of cubed red potatoes, boiled and drained<br />
1/2 lb sliced bacon (hormone-, chemical-,gluten-free)<br />
1 tsp finely chopped fresh organic lemon thyme<br />
1 organic bay leaf<br />
2 C organic LITE coconut milk<br />
1 C unsweetened almond milk (vanilla flavor is okay here)<br />
1 C herbacious medium dry white wine<br />
1 C steeped Bija Cold Stop tea (or a low caffeine green tea if Bija is not available)<br />
1.5 lb salmon fillet (the tail section has fewer bones), skinless & cut in 1-inch cubes<br />
1/2 tsp Kathy Casey's Dish D'Lish French Seasoning Salt (or blend of your choice)<br />
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Begin by lining two cookie sheets with foil. Place the potatoes in one. Place a cake cooling rack in the other and lay out the bacon on the rack. Bake both at 425 degrees until browned and crispy, keeping an eye on the bacon drippings that they don't overflow the pan. By oven roasting the bacon, you can cook off most of the bacon fat. I chose to roast the potatoes because I wanted the crispy finished edges in the chowder.<br />
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While the roasting is in progress, add a little olive oil and a little walnut oil to a heavy skillet and heat to medium. Walnut oil tolerates higher temperatures than olive and also gives a nice mouth feel that satisfies in lieu of butter while being heart healthy at the same time!<br />
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Sauté the fish gently, turning each piece carefully, until each has turned an opaque pastel color on all sides. Sautéeing in this dish serves to kill any unfriendly microbes on the fish and to concentrate the flavor of the salmon while eliminating the "fishy" taste that puts some people off.<br />
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Check the roasting process and turn the bacon slices over to brown on the second side.<br />
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Remove the sautéed salmon to a warm bowl and add the wine to the skillet. Deglaze the pan and remove the skillet from the heat. Place a heavy dutch oven on medium heat and add the lite coconut milk and the almond milk. Heat gently to a low boil, then simmer for 5 mins or so.<br />
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Meanwhile, place the potatoes and the bacon in a food processor and shred to a consistency like chopped nuts. Add the shredded potatoes and bacon to the dutch oven, along with the tea, the thyme, and the wine/pan drippings from deglazing. Simmer for another 5 minutes, then add the salmon along with the seasoned salt and stew on low heat until the flavors have blended to your liking.<br />
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Garnish with chopped chives, chopped scallion greens or chopped avocado (choosing avocado increases cholesterol exposure in this dish). Serve with piping hot biscuits or an oven-fresh loaf of gluten-free hot bread and a green salad.<br />
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<a href="http://www.foodista.com/recipe/WF57HZLB/hypfoods-savory-salmon-chowder" title="Hypfoods Savory Salmon Chowder on Foodista"><img alt="Hypfoods Savory Salmon Chowder on Foodista" src="http://dyn.foodista.com/content/embed/b2_WF57HZLB_713b956efe46ad64c99dfb8989ae947cfe3cc736.png?foodista_widget_35YBJK5R" style="border: none; height: 175px; width: 300px;" /></a><br />
</span>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-46206578729987448402009-09-21T16:38:00.000-07:002009-09-22T13:11:25.768-07:00Gluten Free Beer Batter Crepes ! ! !Dear Shauna (@GlutenFreeGirl), props to you, the intrepid explorer of the gluten free foods domain. I’m so in love with Teff flour, which I only know about from your blog.<br /><br />Last night was another of those, ”Lord, I’m so hungry and I don’t know what to eat” moments. Hubbers recently scratched red meat and cheese from his diet (we’ll see how long THAT lasts), so the chuck roast was off the menu because there was no time to slow roast all of the fat into a drip pan. <br /><br />I started out thinking pancakes with chipped ham, but it began to look complicated in terms of proper gluten free recipes that mapped to our preferences. Along the way, I discovered a recipe for Injera from The Healthy Hedonist Holidays by Myra Kornfeld. This was published with permission online and showed up in several blogs. <br /><br /><iframe src="http://rcm.amazon.com/e/cm?lt1=_top&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=hypfoods-20&o=1&p=8&l=as1&m=amazon&f=ifr&asins=0743287258" style="width:120px;height:240px;" scrolling="no" marginwidth="20" marginheight="20" frameborder="20" ALIGN=LEFT></iframe><br />Hmmm. Mr. Wonderful LOVES crepes and I’ve been longing for a recipe that we could share, one that doesn’t bump up against his “I don’t LIKE gluten-free” filter. With a couple of wee modifications, this could work! A fast and easy blender recipe that we might both enjoy! How exciting!<br /><br />Read more to find out how I did it.<br /><br /><br /><span class="fullpost"> <br /><br />Thank God for Rosie’s organic boneless skinless chicken breasts, vacuum packed without Styrofoam (such an environmentally aware company). I had a package of these in the defrost tray of my fridge, so there was the basis for the filling in my dinner crepes. Wish I’d had some mushrooms but the frozen ones don’t work too well in food that is prepared quickly.<br /><br />I pulled out the large cast iron Le Creuset skillet and set it over a medium flame to begin heating through. Meanwhile, I began assembling the crepe batter:<br /><br /><u>Ingredients:</u><br /><br />1 Cup Teff flour<br /><br />¼ Cup Tapioca Starch<br /><br />¼ tsp baking soda<br /><br />¼ tsp salt<br /><br />2 TBS melted Earth Balance non-hydrogenated shortening<br /><br />1 TBS apple cider vinegar<br /><br />1 egg<br /><br />12 oz (one bottle) Redbridge gluten-free beer<br /><br /><u>Process:</u><br /><br />Pour gluten-free beer into the blender first, then add the eggs and the vinegar. (I don’t enjoy Redbridge as a beverage, but it is a fine ingredient for cooking, so my introductory six-pack will not go to waste.) Next, layer in the dry ingredients and add the warm melted shortening (or butter if you prefer) last of all so that it will not pre-cook your eggs. Whirl the whole lot on medium speed for about 1.5 minutes.<br /><br />While the batter is blending, add some oil to the skillet. When heated to almost smoking, pour the first crepe into the pan. This batter was very thin, as a good crepe should be, and it held together beautifully. I soon learned NOT to tilt the pan to spread the batter more thinly, as this caused the crepe to break apart in the middle. <br /><br />I cooked each crepe about 2 minutes on the first side, about 1 minute on the second. I made 5 crepes successfully (and a couple of duds in the beginning), each about 10” in diameter. I covered them with a glass (see-through) vented cover while the first side cooked, but left them uncovered to finish the second side. They flipped perfectly, the edges were just a little crispy, and after the cooking part was completed, they were easy to fill and fold without breaking up. <br /><br />I lined a pizza pan with foil and turned the oven on to 250 degrees to keep them warm, separating each with a sheet of sandwich paper which I bought at a restaurant supply to use as microwave splatter guards.<br /><br />While the crepes were in process, I cubed one chicken breast and ground it in the food processor. I added some curry powder, some cumin, and some saffron, along with a ½ tsp of Kathy Casey’s French Seasoning Salt. I heated a small dutch oven and added some walnut oil and some olive oil, then tossed in 2 TBS of diced shallot. When the shallot was cooked through, I added the ground chicken and cooked it off over medium high heat, deglazing the pan with a wonderful organic Malbec Rose’. To this, I added about 1/2 Cup of organic tomato sauce and a small handful of fresh lemon thyme, then simmered without a cover to reduce the liquid.<br /><br />We spooned the hot filling into our crepes and I added a tiny portion of shredded Fontina cheese to mine. These crepes were so good that they disappeared before I even had a chance to photograph them! The Vida Organica Malbec Rose’ was a purr-fect pairing with the meal.<br /><br />Try it and let us know what YOU think!<br /><br /><br /></span>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-40684084732209622832009-09-11T11:23:00.000-07:002009-09-12T15:21:13.030-07:00ChaCha Chicken Tikka Masala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_OiJEQHTP5Yw/SqwJnHqf8OI/AAAAAAAAAD4/SuF0suxYnes/s1600-h/ChaChaChickenTikkaMasala.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_OiJEQHTP5Yw/SqwJnHqf8OI/AAAAAAAAAD4/SuF0suxYnes/s320/ChaChaChickenTikkaMasala.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5380686222477750498" /></a>Mr. Wonderful loves Indian cuisine. LOVES it! I enjoy it, too, as long as it isn't overly hot/spicy. Since we've had numerous business contacts who are Indian, I spent some time a few years back learning to prepare authentic Indian food -- from scratch. It was a wildly successful experience which I thoroughly enjoyed, but the authentic style is extremely labor intensive.<br /><br />One of hubber's favorite dishes is Chicken Tikka Masala, a gorgeous dish that is not difficult to prepare, but is generally constructed with generous portions of yogurt and heavy cream -- not foods that my body can enjoy nearly as much as my taste buds. <br /><br />Last evening, I had about 40 minutes to prepare dinner before my next meeting and two plump organic chicken breasts to work with. We've had enough stir fry and gluten free barbeque for now and I didn't have enough skewer friendly foods on hand to do kebabs. Hubber had a road trip coming up, so I opted for a very quick preparation of Chicken Tikka Masala -- inspired by the desire to try out <a href="http://www.kathycasey.com/shop_seasonings.html">Chef Kathy Casey's ChaCha Chipotle Lime seasoning</a>.<br /><br />I have been dreaming in a background program about a possible milk substitute to use in cooking and baking. It seemed like the perfect time to try it out on a simple recipe.<br /><br />The dish was absolute heaven! Mr. Wonderful was alarmed when he learned that I had modified the traditional approach, but after he had a couple of bites, he declared emphatically: "Next time you make this, double it -- and DON'T CHANGE A THING." Hey Mikey, he likes it!<br /><br />Read More to learn my secret approach to this food homily.<br /><br /><span class="fullpost"> <br /><b><u>ChaCha Chicken Tikka Masala</u></b><br /><br />Ingredients for Marinade:<br /><br />1 Cup <a href="http://www.godairyfree.org/Product-Reviews/Beverages/So-Delicious-Coconut-Milk-Kefir-Vegan-Gluten-Free-Soy-Free.html">"So Delicious" Coconut Milk Kefir, original flavor</a><br />1 TBS organic lemon juice<br />2 tsp ground cumin<br />1 tsp ground cinnamon<br />1 tsp ground black pepper<br />1/2 tsp ground ginger<br />1 tsp salt<br />2 large boneless organic chicken breasts, skinned and cubed<br /><br />In a large bowl, combine kefir, lemon juice, cumin, cinnamon, pepper, ginger and salt. Stir in cubed chicken, cover and refrigerate. <br /><br />Ingredients for Dish:<br /><br />1 TBS organic butter (see below)<br />1 clove of garlic<br />1 small chipotle pepper, whole<br />2 tsp ground cumin<br />1 tsp <a href="http://www.kathycasey.com/shop_seasonings.html">Kathy Casey's Cha Cha Chipotle Lime seasoning</a><br />1 tsp paprika<br />8 oz organic tomato SAUCE -- not paste<br />1 Cup Unsweetened Almond Milk<br />4 TBS organic Coconut Milk Fat (see below)<br /><br />Heat the butter in a heavy pot. Ok, it's dairy, but it doesn't bother me; subs 1-2 TBS WALNUT oil if you can't use butter. (RIP, Julia Child) Walnut Oil is the BEST substitute for butter in stovetop recipes. It is heart-healthy AND it gives you that rich mouth feel that we all miss when we eliminate butter from our repertoire. It just happened that I was out of walnut oil on this occasion.<br /><br />Add the garlic and whole chipotle. Saute until the garlic is clear and the fat is well-seasoned, 1 or 2 minutes. Add seasonings and stir. This is the great trick in Indian cooking: you basically fry or saute the seasonings until they begin to turn dark and release all of their oils and flavors into the dish. Over medium heat, this will take about 3 minutes. Add the almond milk, coconut milk fat and the organic tomato sauce.<br /><br />Simplest way to get good coconut milk fat (not the same as coconut oil) is to open a can of organic coconut milk (full fat variety, not the lite version) and spoon the fat off the top. Do NOT shake the can before opening. The milk will be on the bottom of the can and the milkfat will be at the top.<br /><br />Stir the liquids to combine with seasonings, then simmer (really a very slow boil, so just above simmer) for about 20 minutes. The sauce will thicken only slightly, so it becomes a sort of spicy tomato gravy.<br /><br />MEANWHILE, heat a large, heavy skillet over medium heat. Using a slotted spoon, lift the chicken from the marinade and drop it into the skillet. It is not necessary to remove all of the marinade, but you want don't want a large pool of it in your skillet, either. Saute the chicken until cooked through, not too fast. Cooking time will depend upon the size of your cubes. I sauteed for about 7 minutes and my cubes were small enough to fit 2 or 3 in a regular cereal spoon.<br /><br />Stir the sauce, make sure it isn't sticking. If it is beginning to thicken, then reduce the heat to low. DO NOT COVER the sauce, it will thin out from condensed steam.<br /><br />Turn on your broiler and slide the skillet with the chicken into the oven. (Obviously, I used an ovenproof skillet and I trust you will do the same!) Broil the chicken just long enough to achieve a golden brown finish, stir/turn the cubes and broil for another couple of minutes to finish the other side.<br /><br />Remove the skillet from the oven, add the chicken to the sauce and PRESTO! Quick and easy, dairy free Cha Cha Chicken Tikka Masala. Heaven!<br /><br />You would think this dish would develop a sort of Thai flavor, but it didn't! It was thoroughly Indian in flavor, mild enough for me (add cayenne in the sauce if you need more heat). Serve with saffron rice and a side of fresh cantalope. The Cha Cha seasoning created the perfect balance of salt/spice/heat for my palate and I am certain that this dish will become a regular on our menu at Chez Croquet. Enjoy!<br /><br />Ready to try this at home? Major ingredients available through Amazon.com, compiled for you right here:<br /><OBJECT classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" id="Player_bbfb5bd1-02a8-4a31-b239-d0cff8861fdc" WIDTH="400px" HEIGHT="150px"> <PARAM NAME="movie" VALUE="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8010%2Fbbfb5bd1-02a8-4a31-b239-d0cff8861fdc&Operation=GetDisplayTemplate"><PARAM NAME="quality" VALUE="high"><PARAM NAME="bgcolor" VALUE="#FFFFFF"><PARAM NAME="allowscriptaccess" VALUE="always"><embed src="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8010%2Fbbfb5bd1-02a8-4a31-b239-d0cff8861fdc&Operation=GetDisplayTemplate" id="Player_bbfb5bd1-02a8-4a31-b239-d0cff8861fdc" quality="high" bgcolor="#ffffff" name="Player_bbfb5bd1-02a8-4a31-b239-d0cff8861fdc" allowscriptaccess="always" type="application/x-shockwave-flash" align="middle" height="150px" width="400px"></embed></OBJECT> <NOSCRIPT><A HREF="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8010%2Fbbfb5bd1-02a8-4a31-b239-d0cff8861fdc&Operation=NoScript">Amazon.com Widgets</A></NOSCRIPT><br /></span>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-40628631107865075602009-09-05T23:39:00.000-07:002009-09-06T11:19:29.741-07:00Homemade Stock: Stretching our food dollars for good healthToday is soup day. My approach to homemade soup is a synthesis of things I learned from my grandmother, from Chef Bruce Naftaly at <a href="http://www.legourmandrestaurant.com/home.html">Le Gourmand/Seattle</a>, and from health and wellness masters along the way.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_OiJEQHTP5Yw/SqP9CxJVksI/AAAAAAAAADo/ACttfSuIe1o/s1600-h/Gran.CameoClassic.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 300px;" src="http://2.bp.blogspot.com/_OiJEQHTP5Yw/SqP9CxJVksI/AAAAAAAAADo/ACttfSuIe1o/s320/Gran.CameoClassic.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5378420604004569794" /></a>Gran would make her famous Refrigerator Soup two or three times per month and it consisted of a wondrous array of everything that had been put back into the fridge since the last batch was made: grilled chicken backs and wings, ends of kielbasa, left over Spanish Rice, the remaining half a tomato from someone’s most recent sandwich, spinach or green beans that my brother had attempted to hide in the back of the fridge so he couldn’t be forced to finish them off, the bottom crusts of sandwich bread that I always cut off because I hated how they felt in my mouth.<br /><br />It may sound like a nightmare, but it was never, ever that. I can’t say what magic she performed while no one was looking, but I know we always sat still for soup dinners, spoon in one hand and large hunks of bread in the other. Soup came to the table in a large, cast iron dutch oven and our family of six (more if the neighbor kids were eating with us) would generally empty the pot in one sitting. Gran was a child of the great depression and she knew how to get the most out of her groceries. It’s a mindset that was ingrained in me from an early age as I stood beside her and “helped” her cook through the years.<br /><br />Chef Naftaly may be the most under-represented food genius in our very food-centric city of Seattle. He was serving all local and organic foods many long years before it was “trendy” to do so and his growing list of provisioners is truly breath-taking to an amateur food-a-phile like me. <br /><br /><OBJECT classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" id="Player_936504e9-810c-4f2c-b911-336fdd251a84" WIDTH="400px" HEIGHT="150px"> <PARAM NAME="movie" VALUE="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8010%2F936504e9-810c-4f2c-b911-336fdd251a84&Operation=GetDisplayTemplate"><PARAM NAME="quality" VALUE="high"><PARAM NAME="bgcolor" VALUE="#FFFFFF"><PARAM NAME="allowscriptaccess" VALUE="always"><embed src="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8010%2F936504e9-810c-4f2c-b911-336fdd251a84&Operation=GetDisplayTemplate" id="Player_936504e9-810c-4f2c-b911-336fdd251a84" quality="high" bgcolor="#ffffff" name="Player_936504e9-810c-4f2c-b911-336fdd251a84" allowscriptaccess="always" type="application/x-shockwave-flash" align="middle" height="150px" width="400px"></embed></OBJECT> <NOSCRIPT><A HREF="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8010%2F936504e9-810c-4f2c-b911-336fdd251a84&Operation=NoScript">Amazon.com Widgets</A></NOSCRIPT><br /><br /><span class="fullpost"> <br />Early in my Seattle residency, I attended some of his cooking classes. These are absolutely “must do” events. For the price of the class, you sit in his warm kitchen on a ladder-back chair with ten or twelve other newfound friends and watch him prepare a meal. You get recipes, dinner with dessert, wines paired to each course, AND you get the benefit of learning his kitchen efficient style and cooking techniques. He is a wonder to behold and his meals are divine. One of many things you can generally count on is that Bruce prepares his own fresh stock daily for use in his wonderful recipes.<br /><br />My own treasured trinity for the stock pot is based on celery, carrots and French shallots – fresh, organic basics in our kitchen. I prefer baby carrots because they are so much easier to work with. Today, there were no carrots to be found at Chez Croquet but I found some fennel stalks and set to work.<br /><br />A couple of tablespoons of olive oil and an equal portion of Earth Balance non-hydrogenated shortening went into the stock pot. While these were heating up, I whirled some celery stalks in the food processor, then dropped some chopped organic garlic into the hot pot. Since I was currently also short of fresh shallots, I added some dehydrated shallots to the pot and pulled it off the heat to prevent burning. I keep these on the shelf for just such a moment.<br /><br />The fennel stalks and some leaves of rainbow chard joined the celery for a whirl about the food processor, then into the pot with all of the greenery. I also added the last of a portion of vegan cilantro pesto made at PCC/Fremont and the better part of an orange tomato that was never going to make it to a salad bowl. Sliding the pot back onto the medium heat, I popped the cover on and sweated the veggies, then added one cup of Orvieto and one half can of Ito En Sencha Shot. I simmered these for about ten minutes, then dropped in the magic basket.<br /><br />Until now, everything that has gone into the pot will remain in the stock forever. The magic basket is for everything that would otherwise need to be sorted and strained after cooking. If you love to cook, but HATE to clean up afterwards, you want this.<br /><br />Today’s magic includes the remains of the roast chicken from a previous dinner and half a small spaghetti squash, quartered. I also added two organic bay leaves and two sachets of Bija Cold Stop tea. This is a caffeine-free, immune-boosting blend of herbs that makes a fabulous addition to your stock during cold and flu season. Several stems of fresh lemon thyme, kosher salt, some cumin and some tumeric along with a helping of ground white pepper rounded out the profile. Then for the sake of my grandmother, I added a fatty end from a grass-fed beef steak which I had reserved for this purpose.<br /><br />With the magic basket fully loaded and a couple of quarts of filtered water added in, it was time to let the simmer go to work. After a good 20 minutes, I added another two quarts of filtered water. (It’s important to let the stock pot boil gently for these long intervals of 20 – 30 minutes at a time to ensure that any micro-organisms are destroyed in the cooking process.)<br /><br />Once the basket contents have fully rehydrated and the flavors have set, I like to use a stainless potato masher to press things and release these flavors into the stock. At around 50 minutes of cooking time, I will turn off the heat and just allow the ingredients to steep. Our climate is moderate to mild here. Don't try this in Tucson!<br /><br />At dinnertime, simply lift the basket out of the stock pot and set it into a large bowl to drain. Use a stick blender to liquefy the vegetables that remain in the stock and boil gently for 3-5 minutes prior to serving.<br /><br />I like to puree the spaghetti squash (minus the skin, of course) into my soup, but my husband loathes it. Instead, I save the squash for my own lunch fare and add a little tapioca starch to thicken the stock just slightly.<br /><br />Served in large noodle bowls with freshly baked gluten-free bread (mine toasted), we enjoyed a delicious and nurturing meal with no downside. <br /><br />And just now, it's raining outside as I head back to the kitchen to portion the remaining stock for freezing. It will be there, at the ready, any time we need a healthy flavor boost. Very hyp, indeed.<br /><br /></span>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-26056967656620596062009-08-20T12:17:00.000-07:002009-08-20T12:56:46.814-07:00TWIST/Seattle -- Reviewed by HypFoods Host, Chantelle MaccaroneRecently, in search of somewhere Hyp to eat, I ventured into Belltown along with my dinner companions. A nifty little app on the iPhone pointed us to <a href="http://www.twistbelltown.com/happyhour.asp">Twist</a> and we decided to give it a go.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_OiJEQHTP5Yw/So2oflHEBHI/AAAAAAAAADg/dxY_haGbkp4/s1600-h/TWISTheader.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 56px;" src="http://2.bp.blogspot.com/_OiJEQHTP5Yw/So2oflHEBHI/AAAAAAAAADg/dxY_haGbkp4/s200/TWISTheader.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5372135191014016114" /></a> <br />The first big joy at this Hyp little spot is that their Happy Hour on Sunday through Thursday goes from 4pm to 11pm. That means that for all you hard working folks out there, you can get off work, navigate the traffic and still have plenty of time to enjoy the wide range of wallet-friendly fare including cocktails at Twist. <br /><br />Intrigued by this recession-busting invitation, we grabbed a table in the hall of this club-like restaurant and ordered a round of Belvedere cocktails that were each $6 or under. Those of you out there who know your vodka and even those who don’t should be as impressed as I was that a premium liquor could cost so little and it is not the only one on the menu. <br /><br /> As we perused past the “Bar fare” part of the menu and onto the “Light fare” section, we quickly discovered a large array of items ranging in price from $2.50 to $10 and including everything from a simple Chips and Salsa to a New York Strip. We decided to start off with some Hummus ($2.50), Seared Diver Scallops ($6), Chips and Salsa ($2.50), Crab Mac and Cheese – declared by Chef Turner as possibly the best ever ($5), and Chipotle Prawns ($10). You should know that there were 3 of us in this little party. <br /><br /><span class="fullpost"> <br /><br />The drinks arrived, followed by the food shortly after and I have to say that I was more than impressed with what we got for the money. I am always looking for a good deal and now I know I have found it. Everything we ate was delicious to say the least and I was impressed with the size of the order in association with the cost. <br /><br />The salsa that accompanied the chips was a little spicy but had a wonderful flavor to it. The Hummus was smooth with a hint of peanut which was a nice addition to the usual chickpea. The Scallops were a little overdone the first time, but were speedily replaced by a perfect batch and had a delicious sauce on top that really made the dish. The prawns we accompanied by a very tasty corn pancake. To quote another member of the party, the Crab Mac and Cheese was to die for and would definitely be added to his “Last Meal” list. <br /><br />At this point, we were “all in” for this amazing food! We finished our dining experience with an order of Chipotle Beef tacos ($3.50) and Crispy Skin Salmon ($10). The Tacos came out amazingly fast and had a tantalizing salsa on top that really made them complete. The salmon may have been one of the best things we had all night, although it is hard to say so when everything was so temptingly memorable. The skin was crisp and the Salmon was moist. It was accompanied by a corn salsa that was sweet and buttery. This dish was every bit as heavenly as the Crab Mac and Cheese, yet totally unique and gluten free. <br /><br />Concerning Twist’s attitude toward food allergies in our party, the very helpful server simply disappeared into the kitchen with a smile and returned with a paper copy of the menu which had been reviewed by the Chef. Anything that wasn’t safe for us to eat was simply marked off the menu and we were left with plenty of Hyp choices.<br /><br />When <span style="font-weight:bold;">the bill</span> finally came, I was impressed that it <span style="font-weight:bold;">totaled under $60!</span> Wow! Three patrons, three premium cocktails, plus all the food we wanted with the added bonus that the whole affair was cost effective, too! That is totally Hyp!<br /><br />If you are looking to hold a quiet business dinner, then Twist may not be for you as the atmosphere is lively and loud. However; if you are looking to go out and have a good time, a few drinks and some great food on a budget, then this is definitely the place for you. Twist also has a large dining room overlooking Elliott Bay that can be rented out for parties or gatherings and would be a fun and fairly cost effective place to have that yearly office party or surprise birthday for a friend. <br /><br />It is not often that I like to eat at the same place more then once in a week but I could be very happy if I went to Twist again tomorrow.<br /><br /><br /></span>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-8380916482796505662009-08-16T15:04:00.000-07:002009-08-16T15:53:41.247-07:00So what's the deal with Coconut Water?Haven't you heard about this natural wonder? I first became interested in coconut water when I was battling insulin resistance and experiencing chronic dehydration/thirst. I had heard on a PBS documentary that it was used as a substitute for emergency blood plasma during the Second World War, Pacific theater.<br /><br />That reminded me of how much I loved coconut water as a child in South Florida. We had coconut palms on our property and it was an afternoon of entertainment with Gran to husk the fruit, crack the nut and drink the juice stored within.<br /><br /><a href="http://www.knowledgebase-script.com/demo/article-320.html">CLICK here for the SCOOP.</a> What all this means if you are into mixology is this: if you ignore coconut water, you squander a chance to be GOOD to your patrons!<br /><br /><OBJECT classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" id="Player_25454178-af69-4920-abef-7ea972dcf19f" WIDTH="400px" HEIGHT="150px"> <PARAM NAME="movie" VALUE="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8003%2F25454178-af69-4920-abef-7ea972dcf19f&Operation=GetDisplayTemplate"><PARAM NAME="quality" VALUE="high"><PARAM NAME="bgcolor" VALUE="#FFFFFF"><PARAM NAME="allowscriptaccess" VALUE="always"><embed src="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8003%2F25454178-af69-4920-abef-7ea972dcf19f&Operation=GetDisplayTemplate" id="Player_25454178-af69-4920-abef-7ea972dcf19f" quality="high" bgcolor="#ffffff" name="Player_25454178-af69-4920-abef-7ea972dcf19f" allowscriptaccess="always" type="application/x-shockwave-flash" align="middle" height="150px" width="400px"></embed></OBJECT> <NOSCRIPT><A HREF="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8003%2F25454178-af69-4920-abef-7ea972dcf19f&Operation=NoScript">Amazon.com Widgets</A></NOSCRIPT><div></div><br /><br /><span class="fullpost"> <br /><br />There are those who say you can kick a hangover to the curb with coconut water, too. HypFoods advocates for responsible use of mixology & consumption, avoiding the hangover punishment altogether!<div></div><br /><br /></span>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-86320842550845084642009-08-14T11:39:00.000-07:002009-08-14T12:18:13.853-07:00GF Pasta Making with Chef Sabrina Tinsley of Osteria La Spiga on Seattle's First HillEarlier this summer, HypFoods was thrilled to participate in <a href="http://www.laspiga.com">La Spiga's</a> gluten free cooking class. Learning with Chef Sabrina is a real treat! She's friendly, fun, and practical, as well as skillful in the kitchen. We captured some video to show you just how rewarding it is to learn at La Spiga! Yes, class includes lunch & wine! Plus: proof that it can be done! We CAN make our own gluten free pasta!<br /><br /><span style="font-weight:bold;">CLICK Read More link</span> (below the video display) to view recipes!<br /><br /><object width="400" height="300"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=5850336&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" /><embed src="http://vimeo.com/moogaloop.swf?clip_id=5850336&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="300"></embed></object><p><a href="http://vimeo.com/5850336">Gluten Free Pasta</a> from <a href="http://vimeo.com/croquetcreative">Croquet Creative</a> on <a href="http://vimeo.com">Vimeo</a>.</p><br /><br /><span class="fullpost"> <div></div><div></div><br /><br />The machine-formed pasta featured in this video was made from a recipe that was shared with Chef Sabrina by GlutenFreeGirl, Shauna Ahern.<br /><br /><span style="font-weight:bold;">Tagliatelle di Mais</span><br /><br />For the pasta dough:<br /><br />2/3 Cup Corn Flour<br />2/3 Cup Potato STARCH (not Potato Flour)<br />2/3 Cup Sweet Rice Flour (I found mine in the Asian Foods section of my grocery)<br />3 TBS Xanthan Gum<br />4 Eggs (room temp)<br />1/2 Tsp Salt<br />1 TBS Olive Oil<br /><br />> Combine dry ingredients in large mixing bowl<br />> Make a well in the flour mixture and drop in the eggs<br />> Whisk eggs with a fork, gradually pulling in the flour mixture from the borders<br />> Continue whisking with a fork until dough is stiff enough to work with your hands<br />> Knead the dough and gradually work into a ball<br />> NOTE: dough will be quite stiff, unlike softer products containing gluten<br />> Let the dough rest for 10 min before proceeding<br />> Roll out dough using a rolling pin or your pasta machine<br />> Cut the pasta with tagliatelle blade on your machine or with a sharp knife<br />> Drop into gently boiling water and simmer for about 3 minutes<br />> Fresh pasta will NOT be al dente<br />> Serve with your favorite sauce and enjoy!<br /><br /><br /><div></div><div></div><br /><br /></span>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0tag:blogger.com,1999:blog-846479257050132120.post-55669283209123838202009-08-11T23:42:00.000-07:002009-08-14T20:35:57.813-07:00Twisted GF Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_OiJEQHTP5Yw/SoJl2W2RyQI/AAAAAAAAADY/hWaDjJ77Y58/s1600-h/TwoLasagnasTwistedGF.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_OiJEQHTP5Yw/SoJl2W2RyQI/AAAAAAAAADY/hWaDjJ77Y58/s320/TwoLasagnasTwistedGF.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5368965690299631874" /></a><br /><br /><br />Let's say your best friend phoned this afternoon to confirm that she's coming to your place for dinner this weekend -- and she's bringing along a very hot date! How exciting! She needs just one small favor, though. Her date is gluten free. Can you cover that?<div><br /></div><div>Of course you can. It's not that difficult anymore.</div><div><br /></div><div>Lasagna is one of those dishes that nearly everyone loves and gluten free folks have longed for, even dreamed about. It looks impressive and is actually very easy to prepare. Over the course of the next twelve months, HypFoods is featuring a specialty lasagna each month. We're kicking off the series with a video covering two lasagnas prepared for one meal: a traditional dish and a small gluten free Twisted GF Lasagna, entirely gluten free with a tangy twist imparted by a goat's milk yogurt modification. The webisode illustrates how easy it is make a family size portion of lasagna with a smaller gluten free preparation for a guest or a single family member who is gluten free. We'll tweet about it when it comes out of post.</div><div><br /></div><div>First things first. Does your gluten free dinner guest eat cheese? Many people who are clinically allergic to gluten also have trouble with dairy products. If this is the case for your guest, then cancel the whole lasagna plan and switch to steaks or fish and a side salad.</div><div><br /></div><div>If you get the green light on dairy, then here's what you need for the Twisted GF Lasagna:</div><div><br /><br /><span class="fullpost"><br /><br /></span></div><span class="fullpost"><div>1/2 lb ground chemical free beef chuck</div><div>1/3 lb ground sausage </div><div>(Wellshire sausage products are gluten free & chemical free, available at Whole Foods)</div><div>1/2 tsp kosher salt</div><div>4 slices Boar's Head Mozzarella cheese (Boar's Head meats & cheeses are all gluten free)</div><div>1 cup of premium organic goat's milk yogurt</div><div>1 egg, room temperature</div><div>1/2 tsp xanthan gum</div><div>6-8 leaves of sweet basil, chopped</div><div>1 qt gluten free seasoned tomato sauce (Annie's Naturals, Mezzetta's Napa Valley Bistro, etc -- the label will be printed to indicate a gluten free product)</div><div>1 pkg of Tinkyada Brown Rice Lasagna Noodles</div><div><br /></div><div>Begin by bringing a large quantity of water to a boil. Add a little olive oil and some salt, then drop in your lasagna noodles. Cook according to package directions. If you are preparing a small portion to fit into a loaf pan, you will only need 3 or 4 noodles. At HypFoods, we have tried many, many gluten free noodle products and Tinkyada Brown Rice products are by far the best in taste, texture and versatility. They also provide a lower glycemic load than other pasta products because brown rice has a dramatically lower call than other grains upon the insulin response.</div><div><br /></div><div>Brown the meats in a skillet over medium heat with a little salt. Meat is actually optional in lasagna, but we like it. We try to have one or two meatless dinners per week, but not on lasagna night. When browned to your preference, remove the ground meats to a stainless colander and set aside.</div><div><br /></div><div>By the time your meats are browned, the noodles will likely be finished as well. When your meat has drained, remove it to a plate or bowl and drain the noodles in the same stainless colander. NOTE: This emphasis on stainless is important because people who are clinically allergic to gluten may suffer a reaction to specks of gluten that have infiltrated plastic or wooden utensils like spoons, colanders, etc. Stainless presents the best option for a home kitchen.</div><div><br /></div><div>As your noodles are cooling to the point that you can handle them, beat the egg in a glass or ceramic bowl. Add the goat's milk yogurt, xanthan gum and chopped basil. Stir to blend. This will replace the ricotta in your lasagna. It will look thin in the bowl, but will cook up into a sort of custard that resembles ricotta in appearance, but provides the delicious, tangy twist to this dish.</div><div><br /></div><div>Now you're ready to begin layering. Lay out the noodles on a cookie sheet and coat one side with a shmear of olive oil. This will simply make them easier to handle. Tinkyada's Brown Rice pasta is firm and handles very well in this construction phase, unlike many traditional pastas that want to shred as you handle them. </div><div><br /></div><div>Place a layer of noodle on the bottom of your baking dish or loaf pan. We like the disposable aluminum pans because there is no laborious clean-up after dinner. Add a layer of sauce, a layer of browned meat, a layer of the yogurt blend, a layer of mozzarella and repeat until you have nearly reached the top of the pan. Finish with a layer of cheese, then cover your pan with a lid or a foil cover and bake at 350 degrees for 30 minutes. Remove the cover and bake for another 5 minutes or until the cheese on top has browned, then remove from the oven and allow the lasagna to rest for 10-15 minutes before slicing and service. </div><div><br /></div></span><div><span class="fullpost">This recipe serves 2-4 people, depending on appetite. Double or triple the recipe to serve more people OR to include a freezer portion for a future mealtime. Serve with a side salad of mixed greens and mandarin orange segments. Pair with a Sangiovese or a Pinot Rose. Offer plenty of sparkling water and lemon wedges. Make dessert a simple lemon-lime ice or sorbet</span></div><div><br /><br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" id="Player_b7d20607-f301-4fde-81ce-24d2e425bba4" width="400px" height="150px"> <param name="movie" value="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8010%2Fb7d20607-f301-4fde-81ce-24d2e425bba4&Operation=GetDisplayTemplate"><param name="quality" value="high"><param name="bgcolor" value="#FFFFFF"><param name="allowscriptaccess" value="always"><embed src="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8010%2Fb7d20607-f301-4fde-81ce-24d2e425bba4&Operation=GetDisplayTemplate" id="Player_b7d20607-f301-4fde-81ce-24d2e425bba4" quality="high" bgcolor="#ffffff" name="Player_b7d20607-f301-4fde-81ce-24d2e425bba4" allowscriptaccess="always" type="application/x-shockwave-flash" align="middle" height="150px" width="400px"></embed></object> <noscript><a href="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fdail09-20%2F8010%2Fb7d20607-f301-4fde-81ce-24d2e425bba4&Operation=NoScript">Amazon.com Widgets</a></noscript><br /></div><br /><br /><i>Lasagna photo credit: Susan McKee</i><div></div><br /><div></div>CatB for HypFoodshttp://www.blogger.com/profile/16229606838199968331noreply@blogger.com0