Month: October 2014

Philadelphia Restaurant & Sandwich Company

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Philadelphia

The family and I went to the restaurant Philadelphia Restaurant & Sandwich Company in the Gardnerville Ranchos tonight for the first time ever because they serve Gluten Free pasta. I will have to say it was surprisingly good.

I had ordered the kids Gluten Free spaghetti with an Italian Sausage (off the kids menu) – it was soooo much pasta in their bowls that we could had gotten away with just two orders instead of three.

I ordered the Shrimp Scampi and it was like in heaven in my mouth, LOL. It was nice and garlicky like I like it! And then the four of us also shared a Ceasar Salad which was just as wonderful! Being 1/2 Italian and growing up eating homemade italian food all the time made this girl happy — cause Italian festivities are not the same since we had been diagnosed gluten intolerant.

And to make me even more impressed, the owner/chef (Michael Fayer) personally came out to ask us how we liked the gluten free pasta. And then he stayed awhile chatting it up with me — while I reminisced about living in Ocean City, Maryland and visiting PA and he reminiscing about Ocean City as well! Yeah, I like this place.

I definitely think I will be back again – — This was unequivocally an enjoyable change from having to order a hamburger without a bun.

If you are in Northern Nevada and would like to try this place out – it is located at:

1281 Kimmerling Rd Suite 11
Gardnerville, Nevada 89460

Highly recommend trying this place out if you haven’t if you are looking for a GF alternative place to eat at.

Beef Stroganoff (Made with Steak)

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I had a playdate at my house yesterday and my friend mentioned Beef Stroganoff. I LOVE Beef Stroganoff, yet never make it because my husband doesn’t like it which is a bummer. BUT, my husband has been out of town — so I figured it would be a good time to make up a batch!

BeefStroganoff_Verbiage

Beef Stroganoff

Ingredients

1 pound steak, cut into cubes
2 tablespoons gluten free flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced or 2 TBSP of dried onions
8 ounces canned mushrooms
8 ounces beef broth
1 (15-ounce) can gluten free cream of mushroom soup
1/4 tsp nutmeg
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 cup sour cream
Cooked gluten free penne pasta

Directions

Sprinkle the steak with salt, pepper, garlic powder and then with 1 TBSP of flour.

In a large skillet, brown steak in the olive oil and butter.

Remove the steak from the pan.

Add the onion and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with remaining flour.

Put the steak back into the pan with the onion and mushrooms.

Add the mushroom soup and beef broth with nutmeg. Cook over low heat for about 15 minutes, until thickened. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve.

Serve over cooked noodles.

Adapted from: Paula Deen

Halloween Food?? Scary Fingers anyone?

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So I am helping put on a kids Halloween Party at the end of the month and I decided to experiment on some food for the party.

I cooked up the hot Dogs, then sliced a nail out and slit a few knuckle lines. How does it look? Will the kids like it?

HoteDogFinger

Gluten Free Peanut Butter Chocolate Chip Waffles

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Waffle_PeanutButter

After I came home from volunteering in my older son’s class at school today I made my younger son and I Gluten Free Peanut Butter chocolate chip waffles topped with syrup and plum jelly for lunch.

I had made a waffle for my older son earlier that day because there was a birthday celebration for a classmate that brought waffles as her treat. Of course my kids can’t participate in class treats since most things brought in are riddled with gluten. So I made him a Gluten Free Waffle so he wouldn’t be left out on the celebration.

Well that afternoon, the younger one said he wanted a PB&J sandwich and I suggested a PB&J waffle instead. Sounded like a good idea since I had mix leftover. Why have it go to waste, right?

So I added peanut butter to the mix and then baked the mixture on my belgian waffle maker.

81xgeejUBEL._SL1500_I had never tried Hodgson Mill’s Gluten Free Pancake & Waffle Mix before and was eager to open the package I was graciously given. I couldn’t wait to taste how it turned out especially since it was a Non GMO product as well.

I was happily surprised to see the mix was made with whole grains and didn’t have any sugars or sweeteners added to the ingredients. The waffles I made with this mix were good. A little drier – but probably cause I added a thick peanut butter — and nothing syrup and jelly couldn’t fix. The taste was nice with a slight nutty flavor.  And the texture was perfect, too. Even my kids liked them which was a bonus.

Gluten Free Peanut Butter Chocolate Chip Waffles

Ingredients:

1-1/2 cups Hodgson Mill’s Gluten Free Pancake & Waffle Mix*
1 Cup Milk
1 Egg
3 Tbsp Oil
1 Tbsp sugar
2 Tbsp peanut butter, smooth
1/4 cup chocolate chips

Syrup to taste
Jelly to Taste

Place Hodgson Mill’s Gluten Free Pancake & Waffle Mix with Milk, egg, oil, sugar and peanut butter. Mix until smooth. Add chips and fold in.

Pour into a preheated waffle iron. Bake 6-8 minutes until golden.

* Mix ingredients: Whole Grain Sorghum Flour, Brown Rice Flour, Milled Flax Seed, GDL, Corn Starch, Sodium Bicarbonate, Xanthan Gum, Flake Salt.

Pumpkin Chocolate Chip Bread

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Pumpkin Chocolate Chip Bread

This is a super-moist quick bread packed with flavor especially with mini chocolate chips added.

  • 1 cup vegetable oil
  • 2-2/3 cups granulated sugar
  • 4 large eggs
  • 2 cups (or one 15-ounce can) pumpkin
  • 3-1/3 cups Gluten Free Flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2/3 cup mini chocolate chips, optional

Directions

1) Preheat the oven to 350°F. Lightly grease two loaf pans

2) In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.

3) Add the flour, baking powder, baking soda, xanthan gum, salt, nutmeg, chocolate chips and vanilla, stirring to combine.

4) Spoon the batter into the prepared pans. Sprinklethe tops of the loaves with coarse sparkling sugar, if desired.

5) Bake the bread for 75 minutes, or until a toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.

6) Remove the bread from the oven, and cool it on a rack.

Yield: 2 loaves.

adapted from http://www.kingarthurflour.com

Gluten Free Fig Newton Cookies

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FigNewtons

Originally Written on August 19, 2014

I have never really liked Fig Newtons, but my husband and children love them. And they are quite expensive to buy at the grocery store so I rarely buy them.

We were in Los Angeles at my husband’s grandmother’s house and she had a gorgeous fig tree that had figs that were over ripe and needed to be used. So I pick a bunch with the idea of making fig newtons but gluten free.

Now the funny thing is I tried these and thought they were really good. In fact I ate 3 of these cookies and had to refrain from eating more, LOL.

When my husband came home he said they were really tasty and way better than the fig newtons his mother use to make when he was a kid. So all in all I think I did really well.

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Gluten Free Honey Pecan Shrimp

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I love Shrimp and my husband loves Chinese Walnut Shrimp… and since I am allergic to walnuts well I decided to come up with my own version and I think it is WAY BETTER than what you would get at the Chinese Restaurants any day… and is more affordable and you get more on your platter.

HoneyPecanShrimp

Originally written on July 22, 2014

Honey Pecan Shrimp

Crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized pecans!

INGREDIENTS
1 cup vegetable oil
1/2 cup sugar
1/2 cup pecans
3 tablespoons mayonnaise
1-1/2 teaspoons honey
1-1/2 teaspoons condensed milk
1 pound medium to jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper, to taste
2 large eggs, beaten
1/2 – 3/4 cups cornstarch

INSTRUCTIONS
1. Heat vegetable oil in a large skillet over medium high heat.
2. Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add pecans and gently toss to combine. Transfer to a parchment paper-lined plate.
3. In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside.
Season shrimp with salt and pepper, to taste.
Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat.
4. Working in batches, add the shrimp to the skillet, and fry until evenly golden brown and crispy.
5. Transfer to a paper towel-lined plate.
6. In a large bowl, combine shrimp and honey mixture.

Serve immediately, topped with candied pecans.

Adapted from http://damndelicious.net/

No Bake Gluten Free Chocolate Granola Bars

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IMG_8099It is ridiculous how many gluten free granola bars my kids go through every year or even every week at that! And to top it off the prices are ridiculous for a box of “five” bars. I decided once and for all it was finally time to try making granola bars especially since I was given a box of Hodgson Mill’s Gluten Free Thick Rolled Oats. Why not? The oats were great to work with and nice and thick to hold up for making granola bars. The bars are incredibly easy to make, and you’ll be sure to always keep a stash on hand for the kids lunch pails, for hikes or just an anytime snack. And they came out very delicious and very chewy. Continue reading →

How to make your own deli style Roast Beef

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Roasted Beef

My husband loves Roast Beef sandwiches, yet hates not being able to find rare roast beef from the delis around our small town. SO we went to Raley’s and bought a 16 pound top round roast with the cap on –  We paid $3.99/lb, that is half the price than what any deli would sell sliced roast beef for per pound.

He took the Roast and rolled it in twine, then brined it for several days with a salt rub. Then when it was ready — he washed the brine off and put a marinade rub on — a smoky chipotle rub which he left on to marinade for a couple of days….

After his meat was seasoned, he smoked it on the Traeger Wood Pellet Grill and then grilled it to a perfect rare.

RoastBeef4

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