Todays recipe is not a recipe.  Ha.  Rather it's a shopping trip.  I normally don't shop at Walmart but I needed to go there for printer ink and decided to check out our store.  It re-opened a couple of months back as a "Super" Walmart, meaning it has way more crap then it did before.  One of the new sections is grocery's.  I've shopped the grocery section before but when we were in Florida and thought the prices were a tad higher then our Stater Bros.  This Walmart for the most part was pretty good on prices, but that is not why I'm writing this.  No, no, no.  Instead, lets talk Gluten Free stuff.  Now, most gluten free packaged stuff I stay away from.  Really, come on, $6-$11 for a loaf of "bread".  Over five dollars for 10-12 cookies.  Let's be real here.  
There is the caveat though, there are things that you just don't want to make.  Stuff you just want to buy. Here is my list of things that I think are pretty damn good.

At Walmart:

Snyder's Gluten Free Pretzels (I have also found these at Von's and Albertsons and in different flavors) Honestly, I can barely tell the difference in taste.  The GF ones are "harder" then the none but who the hell cares.  Honey mustard pretzels........mmmmmmmm.
Mission Gluten free Flour tortillas, $4.99, this surprised the hell out of me.  They are good too, damn good. I just found these at StaterBros for the same price as WalMart.
Krusteaz Gluten Free frozen waffles (I have found the brownies at Costco and holy smokes, they were awesome and the cornbread at Stater Bros and Vons though it is pricey.  Most of their items are really good but as I said, pricey).  I will be posting my Honey Cornbread recipe this week
Tamari Gluten Free Soy Sauce, they had a really great price, $2.36.  This was $1.63 cheaper then I paid at Stater Bros.
Kikkoman Soy and Teriyaki Sauces, both can be found in Walmart's Gluten Free section. $2.35 and $2.12 respectively
McCormick Gluten Free Taco Seasoning, $0.62 cents.  Not bad at all
Schar White Bread, $5.99, has a nice sourdough taste.  Much better toasted.

There are a number of other items in the gluten free section but I just don't prefer the taste nor the price. There is also a frozen Gluten Free section near the vegan stuff.  I turned my nose up due to the pricing except for the waffles.  Yes, they were way more expensive but I really needed to try them.  Really, I do. Really.  Though I'm not going to pay $2.98 for a frozen burrito that is half the size and three times the price of the gluten version.

My run to Costco saw a number of Gluten Free items but the one that I was most excited about was the Special K Gluten Free touch of brown sugar cereal.  I went ahead and bought it and have had it with almond milk this week.  It's very tasty, I've also just used it as a dry snack with walnuts.  The only problem is there is no brown sugar in it.  Just molasses.  Yes, I know that brown sugar is just sugar with molasses in it but they could have just said with a hint of molasses.  I plan on trying to use them for a coating on chicken.  Let you know how that goes.  There was also a gluten free mayo called Just Mayo from HamptonCreek.  This has changed my world.  It is soooooooo good.  First thing I did was make a nice chicken salad sandwich on toasted white bread.  I might have swooned.

One more thing and my rant is done.  I normally shop at Stater Bros.  If I want Gluten Free you really have to hunt for it or know exactly what you are looking for.  Mostly now I just stick to fresh meats, fruit and vegetables.  Every once in a while though you want something different, something new.  Something easy that you don't have to drag everything out to make.  Albertsons has done the best job in our home town. They have marked most of their gluten free items with a tag all through out the store.  They do have a Gluten Free section but it is all those really expensive things.  Albertsons also carries, and it's the only place that I have see them, the Gluten free corn dogs made by Foster Farms.  We have switched over to these entirely.  The other is the Ronzoni Gluten Free Pastas.  These are the best and we have switched entirely to these.  If you were a huge pasta eater before, you might not like these.  Since they are rice based, they are softer in texture.  I make them with lemon and shrimp with wilted spinach (yummy!!)

Ok, I'm done. Happy shopping.

Enjoy Life!

Tammie



 
 
The other day I was diligently working at the computer studying and trying not to think about anything else.  I mean really, how distracting is it to be at home by yourself and study on the computer.  I find myself searching Pinterest, reading other people's Blogs, looking at my twitter feed and posting to Tumbler.  It's hard to stay on tract with SO many distractions.  Well, I finally did and finished one of my classes, they are all self paced, and I realized that I needed to celebrate.  Drinking didn't seem like an option, well it did but it seemed a little sad to be drinking by myself so instead I decided to make a cookie.
I've had some coconut flour in my cupboard for the last little while and have not tried it.  So I sat and wondered what it would taste like in a cookie.  One way to find out.  I pried myself out of my chair and raced to the kitchen (see what boredom can do to you).

Here is what I ended up making and it wasn't to awfully bad.  Do note, these are not very sweet, more buttery than anything else but they hit the spot.  You could increase the sugar or sweetener if you like.

Coconut Almond Butter Cookie with Lemon Filling

Preheat oven to 375 F

1 stick butter (I used sweet salted) at room temp
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 cup Coconut Flour (I used King Arthur)
1/2 cup Almond Flour (I used Bob Red Mills)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup heavy cream (you don't have to add this, they spread out more when I did)

Filling:
Lemon Curd (I had Dickinson's Lemon Curd on hand.  You could use any jam or jelly or even a pie filling)

1.  Cream together the butter and sugar
2.  Add the egg and incorporate completely
3.  Add vanilla
4.  Whisk together all the dry ingredients and add to the wet
5.  Add the cream slowly, only add enough to make the dough wet

I used a cookie scoop onto parchment paper.  Then I used the back of a spoon (measuring spoon) to make a hollow.  I pushed down lightly and then gave a little twist and then lift.  You can also see the consistency of the dough.
Scoop your filling into the center, about a tablespoon of filling.  Bake for about 7-8 minutes.  Watch them closely.  I have an electric oven and they cooked very fast.  Cook until golden brown.  Do not remove them from the parchment paper until they are cooled as they are very soft.
Below are pictures from cookies that I did not add the cream to the recipe.    I had some left over peppermint bark that was stashed in my freezer.  I broke it up and placed them on top.  I cooked them as the others.  You can see that the ones with no cream did not spread out like the ones above.
The last thing I tried, since it was the day before valentines day, was to make them into little individual tarts.  I used butter in the ramkins before putting in the batter and spreading it around.  I again made the hollow in the center (about 2 tablespoons of filling). After they cooled a bit I dusted them with some turbindo sugar.  On Valentines day, right before serving, I added sliced fresh strawberries and a few raspberries (but forgot to take pictures)
That's about it.  If you have any comments, please let me know.

Enjoy life!!
 
 
I love rice.  Specifically I love sticky rice and I make it in my rice cooker.  The problem is:  What to do with  left over rice.  I mean really, you can only have reheated rice so many times. This morning I decided to try something a little different.  
I also love rice pudding and when I googled what to do with left over rice it was all about the pudding.  Hmm, well, if I make it a whole less sweet, add some fruit we can then call it breakfast....right?

This is the easiest recipe to make.

I used:

1 cup cooked rice
1/2 to 1 tbsp sugar or honey (really the sweetener of your choice)
1 cup milk  (any milk will do, coconut, almond, cow etc)
2 tsp heavy cream (or just add more milk but adding the cream worked better)
1/4 tsp vanilla
1/4 tsp cornstarch
a very, very small pinch of cinnamon (you can overwhelm it if you use too much)


Add the rice, milk, sugar and cream to a small sauce pan.  I have an electric stove and turned it to medium low (#4 on mine) and let it simmer.  I stirred it every few minutes so that the bottom would not stick. Simmer it long enough that the rice absorbs the liquid till it is just covering it.  
Add the vanilla, cinnamon and the cornstarch.  Give it a little whip
It should begin to bubble and get thicker at this point.  
Remove from heat
place in a bowl and add fresh fruit, dried fruit, nuts or whatever you fancy

This reheats very well also.  You will probably have to add more milk or cream to reheat as it will continue to absorb any liquid after you place it in the refrigerator.  I add more cream and zap for 30 seconds at a time, stirring between zaps until it is heated to the temperature of my choice.

I also fried an egg using Ghee in my iron skillet.  I should have cooked up some bacon to go with it but hey, you can't have everything.   

Enjoy life!