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Size Matters

Is anyone really going to argue with me on this? It’s true. Size does matter. And,frankly,Udi’s loaves are lacking in that department. At least the loaf of GF MultiGrain I just purchased from the fridge section at our local WholeFoods is. This was one of two options (the other being Udi’s “white”sandwich bread),and they both felt a little stale,to boot. But my bigger complaint is that the loaf is small!!! For $5.99 a loaf,I want something a little less diminutive. And something a little fresher tasting/feeling,please.

As you can probably tell,I’m still on my quest for perfect sandwich bread. Considering I can’t get enough sandwiches lately (kinda scary),I will soldier on and finish this loaf –not that there are that many slices in it anyway –but I am not so secretly looking for something better. So far,I’m still thinking my best bet might be some tweaking of the King Arthur. My chef friend,Phil,says King Arthur is the best flour anyway. And Chef Phil knows.

Sorry,Udi’s…Although I’m willing to try a few more of your loaves,this one is leaving me a little disappointed…

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GF Buzz on the Wall Street Journal

Wall Street Journal Article:Study Sheds Light on Gluten Sensitivity.

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I ate it. It was me.

Okay…I “might have”eaten it. Which is why there might not be photographic evidence of the. best. grilled. cheese. sandwich. ever.

Saturday Night Turkey Sandwich

Because I ate it. I couldn’t help it. I had a craving. I’ve been craving “kid food”lately,and yes…I’ve been indulging. It’s so good! What’s better than grilled cheese on homemade (sorta) bread –yeah,you’re reading that right! –and a big glass of chocolate milk (or two)? Um. Today? NOTHING.

A couple weeks ago I posted I was into bagels. That turned into bread. Which was really feeding the sandwich monster. It took me some time in a deep meditative state (sleep) but I finally got to the bottom of it. I’ve been craving sandwiches. Today it was grilled cheese. Saturday night,it was turkey. Every single day for the last two weeks it’s been PB&J. With strawberry jelly,in case you want to know. And these sandwiches have been heavenly. I’m not going to go out there and say the bread is perfect…it’s not. But it’s so totally on the right track!!! The texture is terrific. The flavor –leaves a little bit to be desired,but that might have something to do with the fact that I categorically hate white breads. Sorry to those of you who are feening for Wonder Bread. I didn’t grow up with it and it kind of grosses me out. I find bread that soft and spongy to be creepy. But for those of you who love it –rock on. So. I am on the quest to find a GF sandwich bread that has that texture of the whole grain bread that I grew up with (let’s overlook the fact that it was destroying my insides and focus on the good stuff). In the meantime,I’ve been experimenting.

King Arthur Flour has cannonballed onto the GF scene with their new GF mixes and so far,is the best option I’ve found for a [relatively] quick bread fix. It’s $7.99 at Whole Foods,so not cheap,by any stretch of the imagination. I’ve only tried the sandwich bread mix (okay,twice in past two weeks) but so far I’ve been quite pleased. The bread rises perfectly,it’s pretty easy to make and,considering it’s bread,doesn’t take as long as other recipes I’ve tried.

Loaf 1

Keep in mind I have a starter going on day 5 for some Injera –what? It was a craving. It’s hard to indulge a craving when it takes 5 to 7 days for the starter. By the way,for any of you who are curious about Injera…the starter smells so unbearably horrible that I had to take it down to my neighbor (who’s much braver,and stronger than I am…and she has a less sensitive nose),who had to lock it in the oven because of the smell. We have a 50/50 shot of actually finishing this starter and making the bread. Fingers crossed. Here’s that recipe.

Back to the King Arthur. There isn’t much to say about it –the flavor needs a boost –I added a little salt to the second loaf I baked and that seemed to make a difference…it’s just a little bland. But it toasts up beautifully (and you only need to toast it once!) and doesn’t fall apart. Nor does it feel like I ate a bag of concrete. We even used it for French Toast the other morning (thank you to another neighbor who was awake at 8am and gave us an egg when we ran out!). The French Toast was awesome. I didn’t get a picture of that either because it got eaten. I’m not going to say by whom,and I’m not pointing any fingers. I ate it. It was me. It was I. Whatever.

I haven’t tried any of the other KA mixes,although they have cake,brownies,cookies,pancakes –I’m sure it’s all fine. What I’d really like to do is come up with the perfect sandwich bread recipe from scratch. Without the ingredients that do not exist on the shelves of the grocery stores I frequent (Whole Foods,Trader Joe’s,even Von’s). I am really in the mood for real food. I mean,seriously –where am I going to find a bottle,box,or bag of Polyglycerol Esters of Fatty Acids??? And what the heck is that anyway? Is it a that or a they???

Loaf 2

I’ve read Michael Pollan’s books! I can barely pronounce it,therefore I probably don’t want to eat it. But I obviously will. At least until I can make my own. We all will. And we all do. Because despite the fact that GF is now what ADD was in 1997 (THE tres chic buzz word),our choices are still limited.

The breads we can get in the freezer section at Whole Foods just aren’t that great. Sorry guys. We know you’re trying,but it’s true. GF Baking is really hard. I get it. But the products available to us still kinda suck. They’re filled with starches and gums and preservatives. That stuff kinda creeps me out,too. That said,I’m totally going to throw in a batch of Betty Crocker’s GF Chocolate Chip Cookies later today because I have to feed the monster. But I will also make some cookies from scratch. Because I have about ten days until Purim starts and I want some Hamentaschen!!! If you’re too lazy to bake your own from scratch (I’m not judging!!!) and you live in LA you can get very good Hamentaschen from The Sensitive Baker. If I figure out the perfect recipe for them,I’ll post on here. No,really. I will.

My first loaf turned out great. I got a bunch of delicious peanut butter &jelly sandwiches out of that loaf (toasted pb&j really takes the cake!). It was before the turkey obsession. And everything looks better with the Hipstamatic iPhone App,right? From now on I’ll try to remember to only use that.

The second loaf was even fluffier (accept it) and had a better rise to it –I think that’s because I actually followed the directions better (egads) and really mixed it on medium-high for a full two minutes. Watching bread rise is significantly more satisfying than watching paint dry,that’s for sure.

Look at those holes!!!

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Hiatus and a Schmear.

It’s been two months and this has been an unexpected hiatus. But we’re back. And today…we’re making bagels.

Yeah. You read that right. Anyone who has an amazing GF bagel recipe,send it on over! Gluphed is making bagels until the perfect one gets its schmear.

It’s a craving. Gotta feed the monster.

Stay tuned for Bagel updates. And don’t get gluphed.


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Fry Me Up a Little Chanukah Love

It’s so late and my stomach hurts.

Probably because I ate my weight in Yam (Commonly misunderstood as Sweet Potato) Latkes! Oh my stars were they delicious. I love Chanukah. What’s not to love? Even the cat loves it. He chased the dreidel around for an hour. I have no idea why I’ve wasted money on cat toys all these years. Clearly,he just wanted to try his hand at Maccabean gambling/battle planning (depending on who you ask). So proud.

The house smells like fried awesomeness. I should be asleep right now. I haven’t had something fried –I mean really fried in so long! The Chicken Parm we made the other night doesn’t count. Especially since I haven’t published that post yet. Oops. Besides. The chicken was only lightly pan fried. These latkes…they were deep fried. By my standards,anyway.

Without further ado (or babble),recipes for the first night of Chanukah,2010:
Rack of Lamb with a Chocolate Mint Sauce
Rutabaga and Cauliflower Mash
Yam,Leek,and Scallion Latkes

Yam,Leek,and Scallion Latkes
3 large Yams,shredded
2 Leeks,chopped and thoroughly washed
2 Scallions,chopped and thoroughly washed
5 Eggs (yes,five),beaten
1/3 cup Tapioca Starch –starch,not flour –although I plan on trying them with sorghum flour before the week is out just to see what happens.
Salt (lots,but add it a little at a time and taste the first one before adding more)
Pepper –to taste
Canola Oil

Shred the Yams (Sweet Potatoes,if you insist –it does have a better ring to it) in a food processor (great for releasing tension!) or a box grater on the largest shred. Move shreddings to a large mixing bowl. Add the eggs. Add salt. Add tapioca starch. Mix. With your hands. The oil should be heating in a large pan,at least an inch and a half deep (of oil). I know. That’s greasy. Get over it. It’s Chanukah. It’s all about the oil! When the oil is hot,and a shred of the mixture in the pan sizzles satisfyingly,drop small spoonfuls in for crispier latkes,larger spoonfuls for softer in the middle latkes. Repeat. It’s that easy. Seriously. Remove them from the oil when they’re golden and crispy –they’ll keep cooking for a few minutes –and place them on a plate with paper towels on it. Then move them to a baking sheet (I line with aluminum because I hate scrubbing and I hate when my baking sheets turn brown),and keep in a warm oven until ready to serve. I like them best with sour cream,since I’m off the apples,but they go great with both,I’m told.

Rack of Lamb with a Chocolate Mint Sauce
(adapted from the Mount Gay Rum Cookbook –not on our shelf,but a friend’s,I swear)
2 Tbsp Oil
Lamb rack –cleaned
2 tbsp ground allspice
Chocolate Mint Sauce:
1 1/2 cups vegetable stock
1 tbsp brown sugar
1 tbsp lime juice
2 tbsp grated bittersweet chocolate
3 tbsp Spiced Rum (recipe calls for Mount Gay but we used Captain Morgan’s)
1/2 cup fresh mint leaves chopped

Drizzle oil over lamb and season with salt,pepper and allspice. In a hot cast iron skillet,sear the entire rack until just browned on both sides. Roast in pan in a 350 degree oven for about 7-10 minutes,checking frequently –don’t overcook it! Remove from oven and let rest for 2 to 3 minutes before slicing.

For chocolate sauce,bring vegetable stock,sugar,and lime juice to a boil. Reduce significantly. Remove from heat stirring in chocolate,rum,and mint leaves just before serving.

**The sauce takes about 15 minutes to really reduce –possibly more. I recommend starting the sauce before searing the lamb. Sear and roast the lamb while the sauce is reducing. Stir in the chocolate,rum,and mint when the lamb is resting and then drizzle over.

Rutabaga and Cauliflower Mash

Overall a great success. Thank you,D and W for coming over for the first night of Chanukah!

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Pasta Ratatouille (Not the Rat)

There are some animated movies I absolutely love. Like Ratatouille. I loved it. I absolutely loved it. And Up and Despicable Me…“It’s so fluffy I’m gonna die!!!”Yeah…there are several that rank way up there on my list. But this is not a post about movies. This is a post about “Pasta Ratatouille”or Ratatouille Pasta –whichever you prefer. This is what we had for dinner last night. And lunch today (don’t tell my allergist I “backed-to-backed”a meal!). It’s too good. I couldn’t resist.

If you’ve read a few of my posts,you’ll know that I like cooking with my hands. And tasting as I go. And I love things that I can throw in a pot together. And I hate measuring. It’s true. I hate,hate,hate measuring.

If my darling husband had listened to me at all when I told him to go relax on the couch in front of our dark,cable-less,channel-less tv,our dinner would have been mediocre. Because I would have thrown all the veggies in a pan together. Oh,the horror! Thank you,B,for keeping me from sliding down the treacherous slope that is careless cooking.

The key,apparently,is to sautee the veggies separately.

sans garlic,but only because I’m allergic
2 small onions
1 medium eggplant
3 medium zucchini
1 yellow pepper
1 red pepper
1 green pepper (if you have one in the fridge…we did not)
1 can (28 oz) GF tomatoes –preferably diced –we didn’t dice them this time
or fresh tomatoes –several,seeded,peeled,and diced
1 bunch of fresh basil –chopped –more if you like more,less if you like less.
dried basil
dried oregano
olive oil
salt and pepper to taste

In a large pan over medium heat,heat about 2 tablespoons of olive oil and add the onions when hot. Cook until they turn golden and take them out and set aside.

Add another 2-ish tablespoons of olive oil to the pan and when it’s hot,add the zucchini. Cook until soft and take them out and set aside. We put all the veggies in one bowl once they were cooked.

Add 4 tablespoons of olive oil to the pan,and when it’s hot,add the eggplant. The eggplant will soak up the oil,which is why you need a little more. But it’s olive oil,so it doesn’t count (in my book,anyway). Cook until they start to soften. I like my eggplant to still have substance,so unless you like it squishy,keep an eye on it and stir it regularly. Season it with salt and pepper to taste. When they’re soft,take them out and add them to the bowl of cooked veggies.

Add 2 tablespoons of olive oil to the pan and when it’s hot,add the peppers,stirring frequently until they are soft (but not too soft!). Take them out and add them to the other veggies.

Add to the pan the tomatoes. Stir frequently and cook over a medium heat. Add the chopped fresh basil,dried basil,oregano,salt,and pepper to taste.

While this is cooking,put a pot of water on to boil and cook your pasta. Since I’m still off the rice,and because quinoa pasta really is my favorite,we went with Ancient Harvest GF Veggie Curls Pasta. I love it. And if you can’t find it at your local grocery store,it’s Amazonable in Boxes of 12. Always a treat if it can come directly to the door.

You’ll just know when it’s time to add the veggies to the tomatoes –your nose will twitch and your stomach will growl and before you know what happened,you’ll be adding the veggies. It’s okay. It happens. When the pasta is ready (follow the instructions on the box and start tasting for your preferred texture after about 7 minutes),I like to mix it in with the ratatouille. Just to make sure each and every noodle has some ratatouille goodness on it.

Garnish with fresh basil (unless you used it all in the ratatouille –oops) and my favorite –shaved romano cheese. Thanks to D&W next door who had a wedge! I’ll replace it tomorrow. I like to shave it with a vegetable peeler instead of the shredder. But that’s just me.

This was the perfect comfort food on a cold,cold night in LA. And it went great with a bottle of red.

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The. Best. (GF) Cornbread. Ever. Evvv. Errr.

I saw this recipe on one of my favorite GF blogs,Art of Gluten Free Baking. A beautiful and delightful blog,btw,so if you haven’t stopped by there –get on it! There are a bunch of recipes over there that I can’t wait to try and now that we’ve dumped cable tv (yes,you read that right),I think I’ll have a lot more baking and experimenting time. Since I’m still off the rice and potato (flours and starches included),I will be attempting many of Jeanne’s recipes with alternative flours. Thank goodness this cornbread is exactly,and only,that…Corn. Bread.

This was the easiest cornbread I’ve ever made. And I have to put it out there. I’m secretly (not so secretly) a Southern girl at heart. Born and bred a Yankee raised in North Carolina,I often crave the foods I had to go to a friend’s house to get. Cornbread is one of those delectable treats. This one is perfectly moist yet crumbly in a good way. Nothing the perfect pat of honey butter won’t hold together long enough to get it from your hand to your mouth (fork what?)…Or salty butter and a drop of molasses. Ooh…molasses. Thank you,Jeanne,for sharing this recipe on your blog!

Skillet Cornbread,Gluten-Free

Special equipment needed
-9″,10″,or 11″ cast iron skillet or an 8″x8″ or 9″x9″ baking pan –I used a 9″cast iron skillet and it worked beautifully

1 C (130g) gluten-free corn flour (like masa harina) –I used Maseca
1 C (115) gluten-free corn meal (I like medium grind) –I used Arrowhead Mills
2 tsp-3 TBL granulated sugar –I tossed in a small fistful
2 tsp baking powder –I use Rumford Aluminum-Free Baking Powder
1/2 tsp baking soda –I use Trader Joe’s Baking Soda
1/2 tsp salt –I didn’t really measure
2 large or extra large eggs – for a vegan cornbread,try Ener-G Gluten Free Egg Replacer –although I used eggs and dairy. :)
3/4 C yogurt or sour cream (170g) (dairy or dairy substitute) –I used sour cream and it was AMAZING!
3/4 C milk (180ml) milk substitute) - I used milk
2 TBL butter (or butter substitute) - I used butter

Preheat oven to 425 degrees. When oven is heated to temperature,place butter in skillet and place skillet in oven to preheat and to melt the butter.

As skillet is preheating,in a large bowl,mix together corn flour,corn meal,baking powder,baking soda,sugar and salt.

In a medium bowl,whisk together eggs,yogurt,and milk until fairly smooth. Add egg mixture to corn mixture and mix with a large spoon until combined.

Carefully remove hot skillet from oven. Butter should be melted. Carefully swirl butter around the skillet to make sure it covers bottom of pan fully. Pour batter into skillet. Place skillet back into oven and bake for about 20 minutes–until top is golden brown and bread is firm. The top will have cracked a bit–that’s fine. Remove from oven and cool in skillet on top of stove.

Cut into wedges and serve. Makes a great accompaniment to soup or chili! Can also be cut into cubes (when cool) and used for Thanksgiving dressing or stuffing.


Here’s what ours looked like –in the oven pic there’s a tray of carrots and polenta roasting underneath:

This literally took 25 minutes from start to finish and kept us happy for the almost two days it lasted in our house before it was gone. The night we made it we served it with Turkey Bolognese (Revised) over Spaghetti Squash.

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Life is Good for Gluten Free Girl –from the LA Times

I’m a huge fan of Gluten Free Girl and the Chef and was so excited for her to see this article in the LA Times. And many thanks to JK for sending me the link in the first place!

By Rene Lynch,Los Angeles Times
November 11,2010

The long narrow plate arrived at her table,and,like any good food blogger,Shauna James Ahern paused to take it all in:roasted red piquillo peppers — plump with a lentil stuffing — alongside graceful strands of quick-pickled green beans and red onions,and emerald pools of cilantro-ginger sauce.

“When people hear ‘gluten-free,’the reaction can be ‘poor thing,’and I just want to say,‘Look at what’s on my plate — does this look like deprivation to you?’”

In the blogosphere,Ahern,44,is best known as Gluten-Free Girl. She’s a Pacific Northwest blogger who was diagnosed in 2005 with celiac disease,ending decades of mysterious ailments and endless medical exams and tests. At one point,she was largely subsisting on jarred baby food because she was too sick to cook for herself. She says the crippling symptoms vanished,overnight,when she stopped eating wheat,barley and rye and anything else that contained gluten.

Article continues here.

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Gluten Free Tumult

Any major life change is hard. It’s scary. Going GF usually requires a huge shift in how one approaches meals,shopping,eating out,and socializing in general. These are all challenges that take time to get accustomed to. There will be slips. There will be times when you just want to throw your hands up and eat the way you used to and deal with the pain. But it’s not worth it. I promise. It’s not. We are,by nature,highly adaptable creatures. (Except me to the cold. I only like to visit cold. Don’t want to live in cold all the time.) If you’ve recently been diagnosed and are feeling overwhelmed –It. Will. Get. Better. It will get easier. You will become a pro at living Gluten Freely. If you need guidance,advice,help,someone to talk to,email me. I know the road you’re on and it helps to have a guide. I wish I’d had one when I first started. I learn so much from everyone I meet and I love to share every bit of information and all the recipes and stories. It all helps provide a frame of reference and a sense of perspective…and it’s a reminder that this is all totally,completely,one hundred percent doable.

I thought I was done adapting in the realm of food until this week. My allergies have been out of control –yes,there’s something in the air in LA these days and everyone seems to be sniffling,but this is like I’ve never experienced it. Sneezing,runny nose,itchy eyes –crazy. Way worse than my near forgotten East Coast allergies. And I’ve been really tired lately. So I went to the allergist. Three years ago I was tested for food allergies and I didn’t have a single one. Now I’m allergic to nearly everything. And all my favorite foods:Verboten. At least for the time being. So although I have pretty much mastered the art of eating Gluten Free,now I have to eliminate Apples,Bananas,Beef,Cinnamon,Garlic,Grapefruit,Lettuce (Seriously!?),Mustard,Orange,Parsley,Pineapple,Pistachio,Plum,Potato,Rice,Rye,Watermelon,&Wheat.

Obviously the Rye and the Wheat are no problem. But potatoes?!?!?!?! Potatoes might possibly be my favorite thing in the world. Baked,fried,hash browned –I don’t care. You can boil them and I’ll be thrilled. All my favorite foods. Sigh. I used to live on garlic. Even though it has been making me feel pretty awful lately. And until Tuesday,I had started four to five mornings a week with an “Orange Joey” –Orange juice and banana in the blender like my dad used to make when I was a kid –his name is Joe,hence the “Joey”. My husband and I have evolved a bit,however,and we were adding pineapple and berries. Guess the berries are a-okay. I haven’t had a smoothie since Tuesday. And all I want in the morning is a big glass of juice. Thankfully,grapes are a-okay,as well as dairy,so wine and cheese is still on the menu. But how am I going to stay healthy?

When Dr. E. first gave me the list of foods I’m suddenly allergic to,I was a little shell shocked and it took a couple hours for it to hit me. I was on my way home on the phone with Em (I was on speaker,don’t worry,Mom!) feeling totally on top of it and telling her that I am excited about the new challenge and then five minutes later I was in my kitchen with a box full of pretty much everything from our cupboards. And I was sitting on the floor near tears,totally freaking out. We didn’t have anything I could eat! And last weekend my husband and I had sat down to prepare a menu of our dinners for the week. For the last five days,I have vascillated between states of confident certainty that this is just a little bump in the road and I can still be a social,healthy foodie,and utter despair that this thirty day period of elimination of all these trigger foods will be a lifelong endeavor. I’ve noticed the moments of overwhelm occur after I’ve ingested something on that list. Like the delicious Conte’s Gluten Free Cheese Ravioli I had for lunch on Wednesday. I only had four of them,which is one serving,but they knocked me out. I felt like I got gluphed! Rice flour and parsley. Oh. So for the rest of the afternoon,I was low and overwhelmed and panicked about how or if I’d ever eat anything again. I got out of that slump and made Lamb Chops for the first time ever.

They were delicious.

And I felt terrific afterward.

And that’s when I knew it was going to be okay.

So if you’re new to living gluten freely and you’re feeling overwhelmed,I totally get it. You are not alone. It. Will. Be. Okay. You will master GF. I’ll figure out life for the next thirty days without all my favorite foods and hopefully,like Dr. E. says,we’ll be able to reintroduce these foods one at a time and maybe some will be okay. Maybe all of them will be! Or at least potatoes.

Here’s the recipe for Wednesday night’s meal:

Lamb Chops with a Balsamic Pearl Onion Reduction
Rub chops with dried Rosemary,Thyme,Basil,Salt,and Pepper and let sit for 15-20 minutes.
In a sauce pan over medium-high heat,combine 1/3 of a cup of balsamic,6 or 7 whole pearl onions (peeled),3/4 of a cup of GF (and safe for me) broth until it reduces –about 15 minutes.
When the sauce is almost done,toss the chops into a hot sautee pan with a little bit of olive oil for about 3 minutes per side,or to desired doneness.
Plate and ladle the sauce over the chops.

Rutabaga and Cauliflower Mash
Boil Peeled Rutabagas until they are soft (about 30-35 minutes)
Steam Cauliflower until it is soft (about 5-10)
Toss both into the food processor until it’s reached the desired consistency (like mashed potatoes,except without the potatoes). I add celery seeds and salt and butter. Yum.

So…that’s how I can stay a foodie without all my favorite foods. I guess I have to find new favorite foods. But,according to Dr. E.,I can’t eat them back to back or more than three times in a week. So many rules!!! Obviously,I have to develop significantly stronger skills in the area of planning ahead. Instead of just planning our dinners for the week,I’m planning my breakfasts and lunches,too.

But here’s the bottom line. I can still eat a whole bunch of different,delicious meals. Going just Gluten Free seems even easier,doesn’t it?

Don’t get gluphed.

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Spooky Sloppy Joes

We made a weekly menu yesterday and we’re sticking to it. Even though it nearly kills me not to prep meals based on whim or craving. But I’m going to be strong. I feel so much more organized and on top of things! It’s surprising how one little thing can ease the clutter in my brain.

For Halloween this year,we decided to lay low and head over to our friends the Rs to hand out treats to more than 250 kids,most of whom did not look like they really needed any more candy. But they’re not my kids,so who am I to say,right? I was delighted that Em R opted to pass out Silly Bandz instead. I was not the only one. It blows my mind how kids of all ages (and some of their parents) went absolutely apeshit over these bracelets. To me,they seem like cheap knockoffs of the Jelly Bracelets I grew up accumulating and wearing by the armload. No one ever passed those out at Halloween. Needless to say,we felt like the cool,hip house and engaged in excessive,witty,generationally appropriate mutual back patting over our brilliance (Em R for the supplies,B for the original and creative ways he opened the door and greeted the kids,Arm R for being sooo creepy –“Hello,little girl. My how pretty you are. Are you all alone?”,and me for coming up with snarky comments about the whole event –seriously –who takes their 2 year old out at 9pm ringing peoples’doorbells asking for candy? Especially when the kid is passed out in the stroller?).

My contribution to the evening’s creativity (aside from my vampire fangs as the extent of my costume this year) was dinner. And what could be more appropriate on this All-American holiday than Sloppy Joes? And I’ve been craving meat lately,so we planned well when we put Sloppy Joes on the menu. Now,I’m over meat again for a while. But,I have to say,these were some good Joes. And easy as pie.

2 lbs ground beef (leanest you can find but still plan to drain off a lot of “liquid”)
1 green pepper –chopped
1 red pepper –chopped
2 medium sized onions –chopped
a squirt of GF Ketchup –I use Organicville Ketchup which is Gluten Free,delicious,and Amazonable if you don’t have a Whole Foods close by. –Approximately 1/3 cup.
1.5 28oz cans of Whole Peeled Tomatoes –GF –I use Trader Joe’s Plum Tomatoes.
1 can of GF Tomato Paste –Trader Joe’s has a good one
5 cloves garlic –chopped
2 good squirts of GF Worcestershire Sauce –Lea &Perrins makes a GF version –but you have to check the wrapper very carefully –sometimes the paper wrapped bottles are NOT GF. Usually,that’s the easiest way to find them,though. Paper wrapped bottles. GF. Yes.
Onion Powder –to taste
Garlic Salt –to taste
Black Pepper –to taste
Cayenne Pepper –to taste
A dash (a big dash,when my husband’s not looking) of Cumin (sorry,honey!)

Brown the meat. Drain off fat and liquids. Set aside. Sautee onions and garlic until soft and add the peppers until they are soft,too. Add the tomatoes. Wow. This is remarkably similar to the bolognese from last night. Except it’s completely different,I swear. Add the spices as you go. I go heavy on the garlic and onions and pepper and salt –wait that’s pretty much everything. I kept spicing and tasting until present taste matched memory taste. And yes,I had to transfer everything to a bigger pot (like a pasta pot) to add the meat –certainly don’t want anyone going hungry. And if we all have lunch tomorrow,yay! Stir and cook,stir and cook. I leave it uncovered to get as much of the liquid to cook off as I can. We got hungry,so our Joes were a little wet.

Gluten free buns from the Sensitive Baker to make it truly legit.

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