Monday, February 7, 2011

Pleasant Surprise

So this weekend was my little sis's b-day. (Happy Day of Birth Elizabeth!) For her special day she wanted to visit a restaurant that we ate at a few times many moons ago. When we would go stay the night with our adopted sister Melanie.
The eatery of her choosing was Juniper Take Out and Restaurant in Logan, Utah. Now this is a bit of a drive from where we live but I forced her to go the same distance in the other direction for my B-day.

Then we need to find out if Jon will be invited, I mean of course he is invited but will he be able to eat anything? That is the question! So Lib pulls up the website on her phone and guess what! A gluten free menu is available so off we go.

Now we usually go to a restaurant because we have heard of the gf menu through the grapevine but this was complete happenstance.

So we drive all the way up there and the verdict is . . . . Jon claims this is the best gluten free bun he has ever had!! (and it darn well better be for 2.50 just for the bun!)

They had a great selection including a gf breaded turkey steak (a Utah original), a few dessert options, and a dedicated fryer for the fries for the gluten free folks. We found this out because the fryer had been accidentally unplugged and so we had to wait for it to heat up for Jon to get his fries.

For somewhere we weren't so sure about it is a place we will absolutely return to. Plus they have coupons on their website such as this one:

Tuesday, February 1, 2011

A new beginning and Lasagna

One of my resolutions this year is to actually post on this blog. So here we go:

The only difference between this recipe and the recipe I used before I started cooking gluten free is the type of noodles.

1 package rice lasagna noodles (we like Tinkyada brand)
1 lb ground beef
1 jar gf spaghetti sauce (just read the label, I have found most sauces to be gf)
3-4 cups shredded mozzarella cheese (be careful with preshredded cheese as many companies use wheat flour to keep the cheese from sticking)
1 lb cottage cheese (you can use ricotta if you like)
1 egg

1.Start by boiling the noodles according to the package directions.
2. While the noodles are cooking brown the ground beef, drain off any excess grease and add the spaghetti sauce.
3. Crack the egg into the cottage cheese and mix together (this will help the end result be a lot less runny)
4. When the noodles are ready (they don't need to be 100% edible because they will cook more in the oven).
5. Using a standard 9x13 casserole dish start layering the ingredients.
6. Start with the sauce/ground beef mixture, if you start with noodles they will stick to the bottom of the pan.
7. Next add a layer of noodles and then layer more sauce, cottage cheese, and shredded cheese, then more noodles.
8. Continue until you are out of noodles then put whatever is left on top. Ending with shredded cheese.
9. Cover the dish with tinfoil.
10. Preheat the oven to 350 degrees.
11. Bake for about an hour covered.
12. Uncover for an additional 15 minutes.
13. Take the dish out of the oven and let cool for at least 10-15 minutes before serving.

I served this to some family that came over for dinner and they were shocked when my husband dove right in. It was so good they did not realize that this could be a gluten free dinner. It was pretty funny.
Also I like to make this up to step 9 a day or two ahead and bake it when we are ready. Also I think this would work well as a frozen dinner.

Saturday, November 28, 2009

Brat Fried Rice

I actually cooked something today and I hope to be able to add more things very soon.
Here was todays meal:
Vegetable Oil
2 Large Diced Carrots
1 Cup Peas (I used frozen peas)
3 Diced Brats (read ingredients to make sure gluten free)
3 Cups Chicken Broth (Swanson in the box is gluten free
3 Cups Minute Rice
Soy Sauce (LA Choi and Western Family are both gluten free)

Because I used fresh carrots I started by sauteing the carrots in the oil until tender.
Then I added the diced brats until a browned (they were precooked)
I thawed the peas in the microwave and toweled off to remove excess moisture
and then added them to the carrots and brats for about a minute.
I then scrambled the two eggs in a separate bowl and added them to the vegetables and meat.
Once the eggs were fully cooked I added in the chicken broth.
After the broth had come to a boil I added the rice and soy sauce (I just kept adding until the mixture turned brown)
I then covered the pan and took it off the heat for about 5 minutes.
After 5 minutes the rice was fully bloomed but there was still some liquid so I put the pan back on the heat, added more soy sauce, and stirred until the last of the liquid had evaporated.
Then it was ready to serve!
The pan was overflowing a bit but it turned out great.
The brats I used are called Jack in the Brats, they are infused with pepper jack cheese for a little spice and they are made by a local company in SLC. I bought them at Sam's Club and we really like them.
Here is a link to their website:

Sunday, August 16, 2009

Gluten Free Bread

My Jon's Favorite Gluten Free Bread

1. 1/2 cup warm water
2. 2 teaspoons of sugar
3. 4 teaspoons dry yeast

4. 1 1/2 cups warm water
5. 4 eggs
6. 4 tablespoons oil
7. 1 teaspoon lemon juice

8. 2 cups tapioca flour (or starch, I use starch)
9. 2 cup rice flour
10. 2/3 cup powdered milk
11. 4 teaspoons xanthan gum
12. 1 1/2 teaspoon salt
13. 1/4 cup sugar

Step 1: Mix ingredients 1, 2, & 3 in a small bowl and let sit while you mix everything else.

Step 2: In a heavy duty mixer (I ruined the motor on a hand mixer with this recipe) mix ingredients 4-7 in the mixer bowl and beat well.

Step 3: Mix dry ingredients (8-13) separately and add to the wet ingredients in small amounts, making sure each amount is fully mixed in before adding more (you may want to stop the mixer for each addition or the dry ingredients may go flying.) The dough will be very sticky, not like regular bread.

Step 4: Allow the dough to rise in a warm place, I usually give it about an hour.

Step 5: Put into well greased bread pan and bake at 350 for about an hour.

* For a shiny top add an egg wash before baking or brush with melted butter immediately after removing from oven.

* This recipe is also good for rolls, I like to put the dough in roll sized balls before I let it rise. It takes about 25 min for the rolls but watch them close, your oven may be different from mine.

* I made a batch of these rolls and put the entire pan in the freezer before letting them rise. After they had frozen completely I took them off the pan and put them in a plastic freezer bag. I now pull a few out a few hours before I need them, turn the oven to 350 when it is fully heated I put the frozen rolls in and turn the oven off. I usually do this before church but I don't think it takes a full 3 hours for the rolls to thaw out and rise but they are ready when I get home to bake. I'll try to remember to take a picture to add to this post.

Saturday, June 6, 2009

S'more Cookies

Earlier this week I made some "gluten-full" smore cookies I got from a recipe on a friend's blog and I thought, I bet I could make these gluten free so I tried this morning and it was a complete success! It is a modification of chocolate chip cookies, I modified my favorite chocolate cookie recipe recipe from Alton Brown on the food network, Here is the recipe with my changes:

  • kinnikinnick Smorables graham cookies (I used 2 boxes and still had some cookie dough left)
  • mini marshmallows (about 1/4 a bag or so)
  • 8 ounces unsalted butter or shortening
  • 11 ounces brown rice flour, approximately 2 cups
  • 1 1/4 ounces cornstarch, approximately 1/4 cup
  • 1/2-ounce tapioca flour, approximately 2 tablespoons
  • 1 teaspoon xanthan gum
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 ounces sugar, approximately 1/4 cup
  • 10 ounces light brown sugar, approximately 1 1/4 cups
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons whole milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips or milk chocolate chips


Preheat the oven to 375 F.
Make the cookie dough as usual for chocolate chip cookies. Start by melting the butter then mix with the sugars, then add the eggs, milk, and vanilla. Mix the dry ingredients together in a separate bowl then slowly mix the dry ingredients into the wet. Add the Chocolate chips when the other ingredients are all mixed.
The recipe says the cookies are better if you let the dough chill in the fridge for an hour but I am too impatient for this step, so do what you want, my cookies were still pretty darn good.
Lay the graham cookies out on a cookie sheet, I used two graham cookies for each smore cookie, then add about a two inch ball onto the top of each of the sets of graham cookies.

Bake the cookies for 7 minutes.
Pull the cookies out of the oven and insert 4 or 5 marshmallows into each cookie and turn the pan 90 degrees.
Bake for an additional 7 minutes.
Let the cookies cool for a few minutes and then enjoy!

This made about 18 smore cookies with enough dough left over for 5 regular chocolate chip cookies, you might have enough graham cookies for more, but a lot of mine were broken when I opened the package.