A Little Housekeeping

This post will be short and sweet.

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OK, bare with me... Changes underway.....

You know the old saying, "Please stand by.... Changes are underway...

This old blog has a new look and a new name... Honestly there are too many "Cooking with Kimberly" blogs and websites out there.. I was feeling a bit lost in the crowd.

Of course there are a ton of Kimberly Bishops too-- from Attorneys to tax professionals. Go ahead Google the name... WOW!

So the trick is. how to stand out in the crowd; how to show off what my talents and skills are. Right?

I still love to cook, but right now that is not my only focus... I am also a coach and a web designer in training. And soon to be looking for a new gig, My employer will not be renewing the building lease next year...

By changing the name and the theme. I  can write whatever I am thinking and feeling, and what every I think will help the world.

So if you click a link to a recipe, or a post. please bare with me... I have 10 years of posts to go through to change the clink through links.... fun.... .. It will keep me busy and out of the self pity party...

So stay tuned.

Peace

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good....

I had to order it everywhere just to geta comaprisoon. And of course I had to order it in Tuscany too.

If you don’t know gnocchi is is a small dumpling. My favorite is made with potato and Parmesan cheese.

Mary’s by the way is also where i discovered celery and black pepper in the ragu.

Well, there days dairy and wheat flour really shouldn’t be in my pantry, so I am testing the gluten free version today.

I use regular russet potatoes, although I think Yukon would also make good gnocchi. It would be creamier I think.
4 russet potatoes about 1 2/pound
I used 2 cups all purpose gluten free flour
1/4 cup Dairy free Parmesan cheese, made from cashew nuts (see minimalist baker blog)
An egg, (for a vegan version use 1/4 cup  canned chickpea water.
1 tsp. Sea salt
1/2 tsp Garlic powder
1 tsp Pepper and
2 tsp of a good Italian seasonings blend.
1/4 cup virgin olive oil

The baked part kind of reminds me of duchess potatoes. Tradioanl gnocchi is boiled after the dumplings are formed.
If you think it’s time conssumming, don’t worry, ‘it’s not.

Wash and peel the potatoes. Cut into pieces and add to a large pot of boiling water. Cut until tender, and set aside.
In a large bowl, mix the dry ingredients including the “cheese”.
When the potatoes are cool enough to work with, mash and add the olive oil.
Mix into he flour mixture. Use your hands. To knead in the bowl until all the flour a
Has pulled away from the bowl. Continue kneading for another 5 minutes.
Halve the dough in have. You can wrap the second piece in foil and freeze for another time.
Make 1/2 inch dough balls. Use a fork to decorate, if you like.
Spray a lined baking dish with a little oil or cooking spray.
Bake for 20 minutes. Flip and bake another five. They should be golden brown.
Serve with your favorite sauce, or add to soup.

Cranberry Banana Bread

Sometimes we just get hungry for a certain thing.   Of course it's a bad craving when you want brad, and you are supposed to be on  gluten free diet. 

Probably why gluten free flour were created. Anyway, I've been trying to cone up with some good recipes for when that craving strikes. 

I found a cranberry orange bread in my old Weight Watchers cookbook.  I of course modified it to fit my chosen lifestyle, added bananas  and if you are on weight watches, it's about 6 points a serving.

Cranberry Banana Bread:

2 1/4 gluten free baking mix(Pillsbury)

1/4 coconut flour 

1 cup sugar

2 teaspoons baking powder 

3/4 teaspoons baking soda

1/2 teaspoons salt

1/4 teaspoons Xantham Gum

2 large eggs

1 tablespoon orange  zest

Juice from 1 large orange 

1/2 cup unsweetened almond milk 

1/2 tablespoon apple cider vinegar 

2 mashed bananas 

1/2 teaspoons vanilla extract 

1 1/2 teaspoons almond extract 

1/2 cups chopped pecans  (optional

3/4 cups dried cranberries 

Preheat oven to 350 degrees 

Mix all the dry ingredients in a large bowl

Add eggs, orange juice and zest. Add milk, extracts and bananas and nuts, if you are adding and the cranberries. 

Mix well.The Batter will be sticky

Spray a loaf pan with cooking spray add the batter.  Bake for 55 minutes to an hour  Let stand for 20 minutes, slice and enjoy

A corn bread tale

So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. 

The original is already gluten free, as it has no flour, but how to duplicate the butter milk taste. 

I bet the old folks didn't realize that gluten free would be so embraced in the future.   

Grandma said it was an adventure to go get flour when she was young. I guess getting ground corn was easier.

The original is corn meal, butter milk, soda, salt, an egg, and some vegetable oil.

Pretty simple, and really enjoyable.

So the butter milk has a unique flavor and texture.  The trick is duplicating it. And when  baking soda is added, it acts as leavening agent for the bread. 

I took unsweetened original almond milk, 1 teaspoon of corn starch, 1 teaspoon of Earth Balance spread, and 1 teaspoon of distilled vinegar.

Whisked it together, and then added the rest of the ingredients. Corn meal, salt, and oil. I added a teaspoon of baking powder just in case.  

The batter looked thin at first,  but baked up golden brown and crunchy

Ingredients:

1 cup unsweetened original almond milk

1 teaspoon corn starch

1 teaspoon vinegar

1 teaspoon Earth Balance or other margarine

1 egg

1 1/4 cup corn meal

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons salt

3 tablespoons vegetable oil

Preheat oven to 375

In a cast iron skillet heat 2 tablespoons vegetable oil

In a large mixing bowl, add milk, margarine, vinegar and corn starch, whisk together and met sit for 5 minutes.

Add baking soda and baking powder. 

Best add the egg and whisk together.

Add the corn meal and salt. Whisk until smooth.

Put the skillet on the stove top on medium heat. 

When the pan is hot. Add the batter and let it cook until a little bubbly

Put in the oven for 30 minutes. Test to make sure it's done by sticking a t toothpick I'm the middle. If it is firm and clean, it's done.  Let it rest for 5 minutes

Turn out onto a plate and serve. 

The analysis, crumbly, Moist, nice corn flavor. Keep in mind this is not a sweet bread, as it has no sugar. 

Shrimp Scampi

Is shrimp scampi as popular as it once was?  I'm not sure. Used to be it as on every Italian restaurant menu.

Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.

4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound  gluten free brown rice pasta.

Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper,  and herbs.

Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.

In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.

While the pasta cooks, add the shrimp to the sauce. Cover and let it. When the pasta is done, drain and add to the shrimp and sauce.

Serve and enjoy!

A note of caution, since this called for precooked shrimp, don't let it over cook. They tend to get rubbery.

Caramel Apple Upside down cake

This cake is sweet and moist. My version is gluten free and dairy free.  

Ingredients

Topping

1/4 cup  margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 14oz can of fried apples

Cake

1 1/3 cups gluten free baking mix
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
 1/2 teaspoon vanilla
1/4 cup almond milk 

Whipped Cream

1 cup coconut cream
2 tablespoons powdered sugar

Steps

1 Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.

2 In 1-quart saucepan, melt 1/4 cup margarine  over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly.

3 In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with almond milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

4 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat coconut cream on high speed until it begins to thicken. Gradually add 2 tablespoons powdered sugar, beating until soft peaks form.

5 Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

GF Orange Almond Muffins

1 cup gluten free rice flour
1 cup Betty Crocker gluten free  flour
2/3 cup almond flour/meal
R tablespoons  potato starch or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup maple syrup
1 medium orange
2 teaspoons vanilla extract
1 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 cup unseetened almond milk
2 teaspoons distilled vinegar
1/2 cup chopped almonds

Directions

Preheat the oven to 350 degrees F

Line 12 muffin cups with muffin liners.

In a spice mill or coffee grinder add almonds. Ground until almost fine. Pour into a large mixing  bowl. Keep doing this until there 2/3 cup. 

Add the rest of the dry ingredients including the brown sugar and mix well.

Next cut the orange in small pieces and add to the bowl.

Add almond milk, maple syrup. Mix well.  The batter will be thick.

Add a dollop to each muffin cup.

Bake at 350 until done.

Add a sprinkling of chopped nuts to each muffin and bake 3 to 4 more minutes, or unwilling the nuts are slightly roasted.

Elimination Diets

Elimination diet can be a pain, but sometimes they help get to the root of your symptoms.

The first elimination diet I did was back in 1989. My doctor gave my a book.  The name escapes me. It was written more for children, by it was quite helpful.

He thought my constant runny nose and frequent nausea may be caused by something I was eating. Brilliant.

So for a week I substituted this for that. Sweet potatoes for bread. Cut out milk; nibbled on nuts, and at the end of the week, my symptoms had improved. Also I list 5 pounds.

The problem was at that time the diet could not be maintained; I was not in charge of the household grocery shopping.

As I got older my symptoms got worse, and I was getting heavier. So more dieting.

Along came an interesting plan that basically cut everything except the basics.  I took drops of amino acids and herbs three times a day and ate vegetables, lean meats and fruit twice a day. Fir the first time in years I list weight.  My runny nose and soar gut were gone!

As I started adding back certain foods the symptoms returned, and were worse then ever.

Then the "first storm" (see my earlier post). I went back to the elimination diet, and basically affirmed my beliefs.

Since then a whole new world of ideas has opened up.

It had been an interesting adventure discovering new stores, new information new ingredients. 

So how do you do an elimination diet? 

Start making small changes to each meal and snack.

If you suspect milk is an issue for you, then cut it out, or try a nut milk, like almond, cashew, coconut. 

If it is gluten, substitute rice, potatoes, nuts,

The thing with food sensitivities, is they may not show up in a scratch test at the doctor's office. But you know how you feel.

So try an elimination diet. See if you don't feel better.

One of the best books I have read is The Virgin Diet by JJ Virgin. She makes it very simple and has some great recipes in it. 

New Favorite Morning Smoothie

there is nothing like a cool creamy smoothie first thing in the morning. This is my new favorite. 

I like to use frozen fruit, that way no need to add extra ice to make it thick. 

Yum.

1 Cup frozen raspberries

2/3 cup frozen peaches, thawed

1 cup almond milk

2 tablespoons protein powder

1 tablespoon flax seed

1 teaspoon chia seeds

¼ teaspoon nutmeg

1/8 teaspoon ground cloves

1 packet stevia

Add all ingredients to a blender like a Vita Mix, blend on high for 5 minutes. Serve. 

All Slabbed Up

My taste bubs were absolutely delighted Friday evening. We discovered All Slabbed Up in Leavenworth Kansas.

The place doesn't look like much. 60's style Diner seating mixed with high tip tables and chairs that seem to be in need of painting.  The are miniature dollar bills pinned to the walls. Also there is a medium sized deck for outdoor dining.

The menu is simple with country and Western sounding names like The Duke, Silverado, campfire taters and tumble weed tater tots. 

The menu has the usual, sandwiches, ribs, brisket and the famous KS burnt ends.
The serve soft drinks and Boulevard Ale.. it's a  local favorite, brewed in KC.

We had the Silverado with campfire taters. 

What came out was a plastic basket full of French fries with grilled onions and a pulled pork sandwich topped with not creamy Cole slaw and a bun the barely covered a full third pound of meat and cabbage.

The last time I had something this good my uncle had smoked the pork and seasoned it with his "secret" sauce. I think bourbon in involved.

First bite and I was in love. The pork was smoked, tender and just a little tangy The Cole slaw was still crisp.

There was two sauces. One was mild not too sweet, and the other had a kick. But be prepared the heat sneaks up on you, so have your drink close by.

Just a note on bar be que sauce, sometimes Kansas City style sauce can get too sweet depending how much brown sugar or molasses is added. 

So all in all they get a 10. I will be back. Next time maybe we'll get the Duke.

Still learning

I am finding it interesting just how much of something I can eat before feeling ill. Just a small amount butter, and my nose runs. I woke this morning a little itchy and my nose running-- back to the Benadryl.

 

Of course I'm not sure if wasn't the potato that caused my issue. Potatoes are in the nightshade family, and do cause trouble for some people. .

 

So still trying to figure it out.

 

Here's a new recipe for Lemon Chicken. Yum. 

 

3 chicken breasts pounded out
2  cloves of garlic minced
1/3 cup lemon juice
1/4 cup capers
2 tablespoons olive oil
Sea salt

 

In a large skillet heat to medium heat, add the olive oil. 

Add the chicken and salt and pepper.

In five minutes turn over, add the garlic and lemon juice. Cook another three minutes add the capers.

Finish cooking until done, a other 3 minutes. 

 

 

A New Direction

As we travel through life sometimes we come to signs and sometimes we hit road blocks and have to reevaluate our decisions

Two weeks ago i hit one of those road blocks. I had such a firestorm of histamine running through me. I couldn't sleep. I could barely work.

This is a picture of my arm broken out with hives.  

Definitely time to reevaluate.

As I notices eating certain foods made my symptoms worse, chocolate, eggs, dairy, and some wheat products like bread and pasta. the worst was eating these in combination, like egg and cheese sandwiches. 

So a decision had to be made. If I want vibrant health, then it need to give them up.  Of course this from the girl who ate ham and cheese omlettes and chocolate chip cookies by the handful in my youth.  I have some great food memories. 

Big fear not, all is not lost, because I refuse to act like a victim in this. I have chosen to trat this new phase like a grand adventure. Exploring new options and menus. 

Another interesting observation is that my joints don't hurt as much and I'm starting to sleep better.  

So there it is a née direction, a new adventure in eating. I will be using this space to chronicle this adventure. Who knows maybe my insights mig help someone else. At any rate, today I roar like the tiger I am, because I am proud to be me.