We Have Moved

I have moved this blog to Word Press.  For further updates, recipes and weekly menus please visit us at

                             www.mjspantry.wordpress.com

                                                                     Thank you!



Gluten and Corn Free Co-Op

I ran around today trying to find a specific brand of baking powder that contains no corn starch.  It is Hain Featherlweight.  Only to find out that the stores were out of it or didn't carry it.  I am really frustrated with stores not being stocked with the gluten free items that I need on a monthly basis.

That got me to thinking.  Why not start a co-op?  I will have to look into it more but I am sure this way I can get the baking supplies that I and other people need and a bigger discount.  Plus I can order things like pretzels and cookies in bulk and pass the savings on to everyone else.  And, unlike some co-ops which only deliver a few times a year, I would make it a monthly event. 

More thought and preparation must go into this.....

Strawberry Shortcake

This is such a easy recipe that the kids can do it.  In fact my kiddos (7 and 5 years old) did most of this!  Here is the fabulous recipe!



2 cups General Mix *
2 Tbls sugar
1 Tbls baking powder
1/2 tsp salt
1/2 cup butter or butter substitute
1 egg
1 tsp lemon juice
2/3 cup milk or substitute
3-4 cups strawberries
1 cup whipping cream or substitute

Preheat the oven to 450 degrees
Sift all the dry ingredients into a bowl
Cut in the butter until the flour mixture is the consistency of course crumbs
Add egg, lemon juice, and milk

Spread dough in a greased 8x1/2 pan
Bake for 15-18 minutes
Let cake cool for 2-5 minutes in the pan on a rack.
Take out cake and slice into two layers
Alternate the layers of cake, whipping cream, and strawberries

Enjoy!

*You can use MJ's General Mix for this or make your own mix. Click on the Page entitled "Gluten and Corn Free Mixes"

Make Your Own Mix

These mixes aren't the exact formula that we use here at MJ's Pantry.  They do, however, work really well in all the recipes that I post on this blog and are quicker to make a larger batch.  So if you want to make your own flour mixes here you go!

General Flour Mix:
1 cup Brown Rice Flour
1 cup Potato Starch
1 cup Tapioca Flour

Bread Mix:
2 1/2 cups Tapioca Flour
2 1/2 cups Potato Starch
2 cups Brown Rice Flour
2 cups Sorghum Flour

My New Challenge

Chocolate Chip Cookies

Wow, are they a bear to try to reproduce!  I have tried several gluten free versions.  I did just what they stated and all I get is a flat crispy wafer.  Chocolate chip wafers are good but surely no cookie.  So my experimentation is on! 

I have a good recipe but it is converted from a gluten recipe that is a healthier version of the original but the problem is that it tastes healthy.  This is war!

Eating Through California

Our family just finished a California Adventure.  We went to Monterey Bay, headed into the Sequoia National Forest, and then home.  By the way we were driving.  I was very excited to travel to California because the gluten free diet rage is every where.  Yet as I found out it is only on the internet in select towns and hard to find.  The majority of restaurants did not serve gluten free and my son had to sub come to
bun-less burgers for dinners, and eggs for breakfast.  I did find two gems in Monterey.

The first is a very elegant restaurant on Fisherman's Wharf.  Domenico's On The Wharf doesn't have many options for gluten free for kids except one: gluten free noodles with a butter or tomato sauce.  The noodles where really good.  My son, who is very picky about his noodles, ate the whole thing!  They also have fresh berries with whipping cream and brown sugar to dip in for dessert.  YUM!

The other find was Bellagio's Pizzeria.  They have a gluten free crust that was one of the best I have tasted.  It tasted like thin crust pizza with very little of the odd texture you can get with some gluten free pizza crusts.  So if you are ever in Monterey I would recommend these two restaurants for your kids on a gluten free diet.

We Now Have Bread and a Bread Mix!

MJ's Pantry is now selling bread.  Our bread is a full sized loaf that looks like real bread, it feels like real bread, and it tastes like real bread (very close to it).  We also have a bread mix.  So now you, yes you, can bake fresh delicious bread at home!

Recipe Websites that Work

When wanting to try something new to make it can be hard to navigate through cyberspace to find recipes that are easy, use everyday foods, and are free of allergens. One website that I frequent is http://www.webmd.com/food-recipes/default.htm


This site uses food that you can find at your everyday grocery store. The recipes are easy and healthy to boot! I find that it is easy to substitute the items that I need allergy free. Enjoy!

I am Back!

Wow, where did a whole month go?  I have been busy working on new recipes in the kitchen.  I have almost perfect a great bread recipe that even my gluten eating friends want to eat. YES!( I am trying to find other, and less expensive flours to make this an economical bread to sell)    With birthdays and Easter it has been the word "go" with little rest.  This week I will be posting pictures of the recipes that have already been posted.  Keep on baking gluten free!

Alternative to Soy Sauce

Chinese night at home can be hard when the soy sauce in your pantry is made with wheat.  Even if your soy sauce doesn't have wheat it most likely has caramel color, which may or may not have a gluten derivative.  What is a mom or dad to do?

The solution for our household is Liquid Aminos.  Liquid Aminos is derived from soy protein.  The Bragg brand of liquid aminos is gluten free.  I find this amazing product at my local Fred Meyer.  Most health food stores should carry one brand or another.  I don't only use this for my stir fry but for marinades as well.  In fact marinading chicken in just the liquid aminos is a delicious way to break up the monotony of another chicken meal. 

Now it is time to bring stir fry night back! 

Cook Book For Beginners (or Experts)

It goes without saying that I love to bake.  It was very hard for me not to be able to bake when I found out that my daughter had a wheat intolerance.  That is when I started this journey.  The only problem was that I found most recipes in books and online were not on par with taste or texture.  I spent a lot of money before I found Bette Hagman's books.  Bette Hagman is the author of The Gluten-Free Gourmet book line.  It is wonderful!  The instructions are easy and the product actually tastes like it is supposed to taste.  So if you are in the market for a great gluten free book look no farther. 
Note: When she calls for corn starch just substitute for potato starch.

I got my books off of Half.com.  It is a bit less expensive then the retail stores.  Enjoy!

Smokey Mountain Pizza and Pasta

Well, I haven't been here for over a week!  Life really got busy.  So busy that I took my kids out to lunch, which we rarely do.  This week we went to Smokey Mountain Pizza and Pasta.  They have gluten free pizza.  The size is 10.5 inches and you pay the medium, 12 in, price on any pizza.  The crust is nothing fabulous.  It is like any other crust that you would buy.  It is a rice based dough with corn in it. (check with your server to make sure of the complete ingredients, they can change at any time).  Yet for a fun time out with a child who has to shun normal pizza it is pretty good.  They are also selling gluten free pasta options as well.  So enjoy a slice!

Hot Cocoa

I love hot cocoa.  The real stuff!  Yet I don't want to have to heat up my milk each time and make it.  So I have found a short cut for when I just need a quiet time and chocolate.

The Mix:
1 cup dried milk
1/4 cup sugar
1/4 cup cocoa

Mix in a glass jar.

Boil water and add about 4 Tablespoons per cup.
You can add this to your morning coffee too!

This is more like dark chocolate.  Add more sugar to your mix if you want it sweeter.

Don't just stop at hot cocoa.  You can add up to a tablespoon of cocoa to recipes to add a subtle chocolate taste.  Just reduce the amount of flour by how much cocoa you use.  For a breakfast treat I add cocoa and brown sugar to oatmeal!  So go ahead and experiment with cocoa.  It is good tasting and good for you!

Chocolate Truffles

Chocolate Truffles
Here is the fabulously simple recipe:
　
1 cup heavy whipping cream
1 lb chocolate (so if you　use chocolate chips it is 1 1/2 bags)
1 Tblsp hot espresso (or the coffee you have on hand)
1 tsp of extract of your choice (optional)
　
Place chocolate in heat proof bowl.  Heat the cream on the stove until it just boils and then pour over the chocolate.  Combine until it is smooth and glossy.  Add the coffee and extract.  Let it cool in the fridge until it is set.  Scoop out with a melon baller or small scoop and roll in cocoa powder.  Now taste one just to make sure that they are perfect.
　
If your chocolate is too soft and is not setting up then you can add 1 tablespoon of cocoa powder at a time until the chocolate thickens, combine thoroughly and let it set up in the fridge again.

Chocolate Mousse

This recipe is a chocolate lover's dream.  The original recipe calls for a serving of six but I find that this is very rich and can be divided into smaller portions.  I like to chill it and scoop it out with an ice cream scoop and then garnish with berries and mint.

Ingredients:
12 oz. bittersweet chocolate, chopped or one bag of chocolate chips
1 tsp ground cinnamon
1 cup pumpkin puree
3/4 cup light brown sugar
6 egg whites or 1/2 cup whipping cream

Directions

Melt the chocolate with the cinnamon in a double boiler over hot water and set aside. Mix the pumpkin puree and brown sugar in a food processor until smooth. Keep the machine running and slowly pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they have formed soft peaks. Fold the chocolate mixture into the egg whites. Pour the mousse into 6 small serving bowls and refrigerate for at least 1 hour.  If doing this a day ahead, make sure to cover the mousse.  Enjoy!

I found the original recipe on the Dr. Oz website.  http://www.doctoroz.com/videos/chocolate-avocado-mousse

Super Easy Chocolate Chip Cookies

1 1/4 cup MJ's General Mix or General Baking Mix*
1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup butter (or 1/4 cup oil)
1/3 cup honey
2 eggs
1 tsp vanilla
8 oz of chocolate chips

Preheat oven to 350 degrees. Mix eggs, oil, and honey in medium bowl. In separate bowl shift together dry ingredients. Add dry ingredients to the medium bowl. Stir with wooden spoon until combined. Add vanilla and chocolate chips. Let mixture sit for 2-3 minutes. Spoon onto non-greased cookie sheet and bake 10-12 minutes. Cookies will be just turning a golden brown on edges. Take out of oven and let them sit on cookie sheet for 5 minutes. Transfer cookies to cooling rack.

Serve with an 16oz glass of milk.
Makes about 12 cookies depending on size.
 
*You can find our General Mix at mjspantry.com or instead look for a baking mix with a high starch content and rice flour.  Try to avoid baking mixes with soy or bean flours for this recipe

Buttermilk Biscuits!

These biscuits are a snap to make and are great for breakfast, lunch, or dinner.

3 cups MJ's Baking Mix or Bread Mix*
3 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/3 cup butter or shortening
1 1/2 cup buttermilk*

Pre-heat the oven to 475
Mix all the dry ingredients together and then cut in the butter or shortening until the mixture has a grainy texture.  Add the butter milk and combine thoroughly.  There may be some flour not quite combined but do not add more liquid, just mix it in with your hands.  Take the dough and roll in small balls and place in a an oven proof skillet or cookie sheet (I like to use my cast iron skillet for these).
Bake for 15 - 20 minutes, depending on size, until they are golden on top.  Take out and enjoy!

*When looking for a flour mix for breads make sure the first ingredient is a starch or tapioca flour combined with either a bean flour or brown rice flour.  You can find our products at mjspantry.com.

If you are substituting buttermilk for soy or rice milk; add the liquid slowly until a workable dough is attained.

Pancakes!

These are so good, no one will know that they are wheat free.  Even my husband and dad eat these delicious puppies.

Separate 2 eggs

Mix:
2 egg yolks
4 Tblsp oil
2 Tblsp sugar

Add:
2 cups MJ's General Baking Mix  or General Baking Mix*
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups butter milk (you may use a substitute, but the pancakes will not be as fluffy)

Whip the egg whites until you achieve medium peaks (they don't quite stand straight up).  Fold the egg whites into the batter.  Place on griddle, if you have an electric griddle preheat to 375 degrees.  If you are using a skillet, preheat to medium high and lightly spray with cooking oil.  Cook for about 3 minutes each side.  You will know when they are ready to be flipped, the pancakes will look bubbly.

Depending on size, makes approx. 24

Serve with a natural maple syrup or honey.
Enjoy!

* You can find our products at mjspantry.com.  Make sure that the mix you use has a high starch content.  Stay away from mixes with soy or other bean flours. Or go to page labeled baking mixes and whip up your own!

Where's the (roast) Beef

Roast beef, a quintessential meal item of down home cooking.  Yet, alas, most of us can only come out with a dried, shriveled thing.  The perfect roast beef has haunted me.  Until just recently.  Here is my success recipe.

Roast Beef:
3-4 lb roast (I use eye of round)
1 tablespoon kosher salt
1 tablespoon pepper
2 1/2 tsp allspice
2 tsp oregano
3 cloves garlic

Preheat oven to 350.  Put the roast in a baking dish with a lid.  Evenly slice the garlic cloves.  Pierce the roast with a knife on both sides and jam those little slices of garlic in the holes (this will give a mild flavor, but if you really like garlic, jam in some more)  Mix the spices and herbs together and rub all over the roast.  Now I mean the whole thing.  Get the front, the back, and don't forget the sides.  Place the lid on the dish a put it in the 350 degree oven for 3 hours.  The roast will come out fully cooked.  Just let it sit for at least 5 - 10 minutes to before slicing.  If you like a little pink then decrease the cook time.

To make gravy I scrape up all the yummy goodness off of my Corning ware dish that I just cooked the roast in.  I then transfer them to a small pot (burner on medium high heat), and whisk in tapioca flour (or cornstarch) paste.  This is 2 tbsp of flour to 1/4 cup water or milk.  I then keep on whisking and adding milk or a substitute until I get the desired consistency, about 5 minutes.  Now pour over your roast and potatoes and enjoy!

Yorkshire Pudding (sort of)

Yorkshire or Chicken Pudding is a great one dish meal.  Traditionally one would use fresh chicken and simmer the pieces with water, the herbs and spices.  Original recipes do not put vegetables in the dish but I do this to make a complete meal out of my leftover chicken or turkey.

Ingredients:
Leftover chicken or turkey (up to 2 lbs of meat)
1 - 2 cups chopped Vegetables (any mix of veggies will do)
  Thyme
  Parsley
  Salt and pepper to taste
3 eggs
1/2 cup milk or substitute
1/2 cup potato starch or cornstarch
3 tablespoon  melted butter. cooled slightly

Preheat oven to 400 degrees.  Place chicken and vegetables in a baking dish.  Mix the milk and flour together until the flour is dissolved completely.  Add the eggs and mix well.  Add the butter, thyme, parsley, salt, and pepper.  Then pour the whole thing over the chicken and vegetables.

Bake for 15 minutes and then turn oven down to 350 degrees.  Bake for another 10 minutes, or until the dish is puffy and lightly brown.  Serves 4 - 6

This recipe was modified from the book The Fugal Gourmet by: Jeff Smith
I like to convert many of his recipes to gluten free because they are always full of flavor using only the simplest of ingredients.

Pasta

To have a truly wonderful pasta again is the wish of many on the gluten/corn free diet.  We have tried all the pasta options out there that were relatively inexpensive.  My son never really liked any of them.  Then my friend Melissa discovered that our local grocery story, Winco, sold noodles made of brown rice and water  in the bulk section.  My son loves them and I do too!  My suggestion for noodles is to find some with minimal ingredients, they just taste better.  We found a great noodle and now it is time for a great sauce.  The following is a basic cream sauce.  You can add what ever you want to make Mac and cheese, Alfredo, or just a herb sauce.





The Base:
1/4 butter or butter substitute, if making Alfredo sauce now is the time to add garlic
2 tbl of potato starch (or corn starch if you can have it)
1 1/2 cup cold milk or substitute
Pinch of nutmeg
Salt and pepper to taste

In a medium pot melt the butter on medium low heat.  Measure out the milk and dissolve the potato starch in it completely.  When the butter is completely melted add the milk.  Stir frequently.  It will take a while to thicken up.  If it is too thick you can add more milk.

Take off the heat just as the sauce begins to boil.  Add the nutmeg, salt and pepper.  At this point you can add the following:

Mac and Cheese:
Add 2 cups grated cheddar or colby/jack cheese and stir into sauce a little at a time

Alfredo:
1/4 cup Parmesan cheese
1/4 tsp minced garlic (add to the butter and saute the garlic)

Herb Sauce:
Just add the following to taste.
Thyme, Rosemary (fresh is better), Basil, or Oregano
A little Curry powder is delicious with chicken or fish.

With base option you can be as creative as you want!

Roasted Chicken!

Welcome to the New Year and a new way of cooking.  I love to cook but it is so difficult and time consuming when I have to cook one meal for my son and another meal for my husband and daughter.  That is why I have modified our favorite recipes to include us all.  No more cooking two meals or making the meal a dull affair.  I hope that you will be able to utilize the recipes I have acquired to make delicious family meals that everyone will enjoy.  Ok, it is now time to unleash your Domestic Gluten Free Goddess (or God) within!  Let us get cooking!

I have a family of four with small children so one chicken (served with at least two sides) can last us for two meals.  For a larger family use two chickens if you want leftovers.

The Simple Two Meal Chicken

1 3lb whole chicken (make sure it is completely defrosted)
1-2 Tbl    Kosher Salt
1-2 Tbl   Black Pepper
1 Tbl of the following
    Rosemarry
    Thyme
    Garlic Powder
    Basil
1 small onion or half a leek
2 celery stalks
2 carrots

Chop onion, celery, and carrots into large chunks
Mix all spices, salt, and pepper in a bowl.
Rinse the chicken off and pat dry, leave the gizzards in the cavity they give flavor, and rub the chicken with the mixture.  Get inside the chicken and under the skin with the spices.
Stuff the cavity of the chicken with the vegetables and place any extra around the chicken.  I put my chicken in a Corningware dish.
Place chicken in a 350 degree oven, uncovered for 1 1/4 hours.
If you have the time, for a truly tender chicken cover the chicken and bake at 300 degrees for 2 hours, increase the temperature to 350 for one hour, then increase the temperature to 400 and cook for an additional 15 - 30 minutes uncovered. 

Serve with rice or patatoes and steamed vegetables or salad.

Note: yes leave the skin on, you don't have to eat it after the chicken is cooked and it helps to keep the chicken moist and flavor full

Use the left over chicken to put in soup, make a stir fry, salad, or quesadillas for tomorrows dinner.