Baked Squash/Pumpkin Custard

So high on the success with my pumpkin pie, I was wondering, could I just make the custard, which honestly is the part everyone in this house loves.

I also was wondering, would anyone notice, if I swapped pumpkin with butternut squash.

The answer is YES, yes you can just make the filling and bake it and NO, no one will notice if you swap butternut squash for pumpkin!

So here we go...

 So I had 2 cups of butternut squash puree. (I explain the process for making squash puree in my previous post about the pie.) Sadly I had no evaporated milk. So I googled  and found you can sub sweetened condensed milk for the sugar and evaporated milk in the Libby's recipe. Which is what I was working from.

 I prepared my pan. Since this is a custard, you need to bake it in a water bath. So I buttered my ramekins and made sure they would fit in the glass baking dish. (I am a klutz. So I placed the pan in the over and then filled it about half full with water. You can do whatever you want.)

 Make the custard. (Beat 2 eggs, mix in squash/pumpkin puree, add spices, then stir in the sweetened condensed milk.)

 Fill the buttered ramekins. Place in a preheated oven at 400 degrees for 15 minutes. Then reduce heat to 350, bake an additional 30-40 minutes or until the centers are set.

 Remove from the oven and cool. Once cool, cover with foil or place in an airtight container and chill a few hours to over night in the refrigerator.

I ate this one for breakfast and it was oh, so yummy. E inhaled one for breakfast too. I think, perhaps smaller ramekins would be better. It was alot to eat in one setting, but eat it we did. Loving every creamy spoonful!

Gluten Free Pumpkin Pie

I love pumpkin pie. I have not eaten it in a few years, first I was off eggs, then I was friends with eggs again, but struggling to make a gluten free pie crust.

I feel I have now gotten a decent crust.

Here is the scoop.

Gluten free pastry (enough for 1 crust with some waste)*

2 cups Nameste Perfect Flour Blend (gluten free)

2/3 c very cold butter, cubed in small pieces

pinch or two of sugar

6-7 Tbs ice water


*I have no idea if other flour blends will work. I have only tried this one.

In the food processor (using the dough blade) add sugar and flour to the bowl. Pulse once to combine, then add butter and pulse until you have course meal. (since there is no gluten to develop, you need not be as careful as you would be with wheat flour.) Then add water by Tbs, until the dough pulls away from the bowl of the processor. I find it takes all 6-7 Tbs. The dough will we firm.

Without touching the dough, dump it into a large plastic bag. Once in bag, form into a ball. Then seal the bag.

I let the dough rest AT LEAST an hour, in the refrigerator.  I find the longer it rests, the easier it is to work with. Again, there is no gluten, so the dough is not going to behave like normal pastry. It just isn't. It is on a good day, slightly disagreeable dough. Fair warning.

Tear two sheets of wax paper, slightly bigger than you plan to roll the dough. I find wax paper keeps things from sticking. Sprinkle with a bit of of the gluten free flour or to be cost conscious, some white rice flour, which is the cheapest, I think. Flatten the dough ball slightly and then roll. The dough may tear at the edges or split, normal and we can work with that. Do not go as thin as you would with regular pastry dough.

Gently peal away the top layer of wax paper, once you have the dough rolled out and then flip the dough into a prepared pie pan. Use the wax paper, to help press the dough into the pie pan and then gently peal away this layer of wax paper.

Now "repair" any tears and work to fix any flaws, using the extra dough, you cut away from the overhang. You can crimp the edge any way that works.

Put this back in the refrigerator, while you prepare the filling.

Preheat over to 400 degrees.

I use a version of the pumpkin pie filling recipe from the Libby's can.

2 c fresh pumpkin puree**

1 can evaporated milk

2 eggs

3/4 c to 1 c sugar (I use Sugar in the Raw, no more white sugar in this house) also, taste your fresh pumpkin, sometimes it is sweeter or less so, then add the sugar

1/2- 1 tsp ground ginger

1/4 tsp ground cloves

1 tsp cinnamon

Mix the sugar and spices in a small bowl. In a larger bowl gently beat eggs, add in pumpkin and sugar mixture. Pour and stir the milk in slowly.

I find putting the pie pan on cookie sheet means less mess.

Slowly pour the pumpkin mixture into the pie shell. Carefully put the pie into the preheated oven for 15 minutes. After 15 minutes, reduce the heat to 350 and bake another 35-45 minutes, until the center is set.

Cool. Eat.

**making your own pumpkin (or any orange squash really) puree is SO EASY. Break the stem off the pie pumpkin, place in the over at 350 for 1 hour. After an hour, turn off heat and let the pumpkin cool as the oven cools. Then let it cool a bit longer on the kitchen counter. At this point you can cut it in half, remove the seeds and easily peel the pumpkin. Place the flesh into the food processor and process until smooth. You may or may not need to add just a splash or two of water. Use in a pie or store in the fridge for a few days or freeze for up to 6 months.

A season of giving-- a food donation notation

It is no secret. I dislike the Christmas season. The commercialism, the non-stop bad music that takes over Muzak everywhere. The crowds, the gimmes, the fights over discounted televisions.

Bah. Bah. Bah.

That said, there are a lot of very charitably minded people and alot of good is done during this season. So I will try to remain positive. I will not shop on Black Friday or Cyber Monday. I will aim to shop local or artisan made, when I can.

I am also going to try and highlight some nice holiday options, on Fridays. These are businesses or organizations that I like. No one is giving me anything to do this (I mean they could and I would totally toot my own horn if they did but I am not being compensated as I type this post. I am however sitting in the dark, wondering why I choose not to put on socks. A different matter entirely.)

This week I will also refer to my entry a few years ago. As we enter the season of food drives, please, please think about people in need who have issues like I do. Gluten Intolerance and food allergies, are not just issues of wealthy and middle class families. While the Kroger brand of mac and cheese is great and on sale this week, many families cannot eat it for a variety of reasons. So think about more whole food choices, with no processed sauces or additives. I say look for 5 ingredient or less foods.

This could include:

shelf stable soy milk or nut milks
apple sauce -- with no added sugar
peanut butter or soy butter or sun butter
plain instant oatmeal (not gluten free, but great for people with other allergies)
plain instant rice ceral
gluten free flour blend
trail mix
dried fruit such as raisins and cranberries
banana chips
plain rice -- instant or slow cook
cooking oil
dried beans, lentils, peas
canned fruit, with no added sugar
powdered milk
instant coffee
canned milk
canned beans -- but read the labels, just beans, no funny stuff
gluten free crackers/rice crackers
all fruit jams/preserves
gluten free cereals/granola
gluten free breakfast bars/granola type bars



Call ahead, will the pantry take winter squash, potatoes, apples? Gift cards? Many pantries meet their clients needs this way.

I cannot imagine trying to meet my dietary needs, with a very limited income. Can you imagine if you were a family on the edge and a child or adult in the family was struggling with uncontrolled IBS/Celiacs or other issues due to an inability to find wholesome, whole food choices.

The reality is all the items on my list are generally healthier options for everyone. We all benefit from less processing and less sugar and less junk in our food. So while you are giving someone with allergies or intolerance some options, you are also giving everyone something very healthy.

It is a win-win.

Music Monday: Passion Pit Sleepyhead

Passion Pit-- Sleepyhead

I know-- I have been MIA. We left for vaca E having been sick and on an antibiotic, which I traveled with and the TSA ignored. L and I were sick, but not sick enough not to travel. We had a relaxed vacation and came home feeling better, only to be home a day and feel horrible again. L ended up with an ear infection/sinus infection and I ended up with a sinus infections.

School started and I spent the first two days of back to school semi-comatose on the sofa. Thank goodness H was home or I am not convinced the kids would have made it to school on time either day.

As we entered Labor Day weekend, I was worn out after a very busy end of the week. I am a sleepyhead. I always feel chronically short on sleep. I could really use between 8-10 hours a sleep a day. Not that I ever really get that. I always tell myself I am going to take a nap, but that never really happens either. I always feel like the time I could spend napping would be better used cleaning or cooking or somehow doing something while the kids are away.

I got a great night sleep on Saturday night, but that in no way made up for the collective short fall of the week or for the huge amount of activity on Saturday and Sunday.

I think I am just one of those people who requires a lot of sleep. I also think my pernicious anemia has a good bit to do with it as well. I am more tired about the time I need another B12 injection.

On a related note I know Passion Pit is coming to town. I think I would enjoy that show, but I swear waiting to take the stage until 9 pm or later is almost too late for me. I am such a sleepyhead, especially on a school night.

The adventure of Trader Joe's and Whole Foods

This post is inspired by my fellow blogger and totally awesome freelancer Allie! Yesterday evening she tweeted: Will someone write a blog post about what they love most at Trader Joe’s and Whole Foods? When I go into those stores I get overwhelmed. 

So-- to answer the question, I am going to break it into two parts-- What I love most about Whole Foods and What I love most about Trader's Joes. Seeing as I love Whole Foods more, I will tackle that one first.

What I love most about Whole Foods: A List of Sorts

1. Corporate Values. I know when I buy something like fish or meat, that the butcher or fish monger can tell me where it is comes from, how it was raised, how it was killed and where it has been at all points in between. Same with the eggs. Same with the produce. When I walk into Kroger or Giant Eagle, they don't know or won't tell me. I could be getting pink slime. There is no pink slime at Whole Foods. Pink Slime has no place in my food.

The same applies through out the aisles. When I buy crackers at Whole Foods, they are food and not chemicals. The rule at our house is if we cannot pronounce it and it is found in a chemistry set, we do not eat it.

This dedication to full disclosure is very, very important to me. I will only buy grocery store prepared foods at Whole Foods. They have no problem telling what is in something and they will 9 times out 10 be able to yell back into the kitchen and talk to the person who actually made it. They routinely make sushi that is labeled wheat free. No questions there. For me this is very, very important.

2. 365 Everyday Value Products If I had a dollar for every time someone gets up in my shit and tells me I am wasting money or spending too much money at "Whole Paycheck" I would be rich. Honestly, all of these people are wrong. When they compare what they spend at Whole Foods with what they spend at another grocery store they are rarely comparing apples to apples. Yes some things are more expensive. A BMW will always be more expensive than a Pinto or a Yugo.

I still believe in investing in quality. I think one of the best indicators of this is their 365 line of products. This is the Whole Foods house brand. I haven't been disappointed yet. Nor have I bought a 365 products and thought to myself, well this is what you get for buying the house brand or the discount knock off. Our favorites include the 365 Ketchup, the all natural ginger ale, the all fruit spreads (fruits of the forest is a family favorite), the garbanzo and black beans, Everyday Value sparkling water and flavored sparkling water, butter and sour cream. Oh bless I forgot to mention the fruit bars, which are like NutriGran bars-- but minus all the weirdo chemicals and hello-- they cost less! No mystery ingredients and no fillers. I think they compare to the brand names that you would buy and again I know I am getting good stuff, made in a good plant by trusted partners.

3. I love that the cheese department sells real cheese. I think the Giant Eagle Marketplaces share this concept, but I can ask the person behind the cheese counter and get real help! They have a nifty little basket of cheeses-- little bites, for the single person, for DIY cheese trays and to try. All under $4. I live for this basket. It is nice to try something and be delighted.

Now what do I think is helpful for the new Whole Foods shopper-- make a list. Do not try to go into the store and take it all in. I didn't and I don't. I shop with a list. I also use their online deals and their in print Whole Deal magazine and coupons.

4. Commitment to change. This makes me crazy, but they are on trend and always trying to bring new products to the shelf. Sometimes this makes me twitchy, but honestly we get into ruts and this commitment to change and new products has helped me be in less of a rut. I like that they do in store tastes and features and they change the end caps regularly. I have discovered non-corn starch powdered sugar and lots of great for me items this way. It challenges my desire for routine, but it has been helpful.

I cook. Pure and simple. We do not eat frozen meals and we do not eat alot of packaged foods. Those items are expensive everywhere you shop and Whole Foods is no different. Quality produce is expensive no matter where you shop. Organic produce is expensive no matter where you shop. I have chosen to focus my shopping at Whole Foods for the reasons above. I still go other places. In fact, Whole Foods decided to stop stocking the type of Silk the kids prefer. I discovered that Target carries it and at a very reasonable price. So when I am there, I get it there. L is now drinking calcium forfeited OJ, because she cannot seem to tolerate the quantity of soy or dairy she needs to get enough calcium. The OJ is cheaper at Target, for the same product, so I get it at Target.

So here is my short list of tips to shop Whole Foods and not get overwhelmed:

1. Make a list
2. Resolve to try out one new section that visit (say visit Whole Body-- give yourself 7 minutes to explore. Next time visit the deli.  The next visit the nut roaster...)
3. Ask for help. They are happy to help.
4. Do not go on Saturday or Sunday. Or Friday night (wine tasting night) or Monday morning (stupid, stupid loud zumba until 11 am) Go at an off time for your first few visits. I still do that. Saturday morning at Whole Foods makes me want to jump into oncoming traffic.
5. Limit yourself to 1 or 2 non-list purchases. This will curb the desire to try everything all at once.

Also it is important to note-- while you can do all your shopping at Whole Foods, most people don't. I do the majority of my shopping there, but not all. In the summer, I am hardly there. We eat from the farmer's market and our CSA and my pantry stock. I also have had to branch out as I have described above.

Later this week, I will talk about Trader Joe's.

The Chunky Monkey

I like to switch my breakfast up from time to time and I have developed the Chunky Monkey. This is great for when I want a bit more substance or am out of key veggies in my Green Monster.

1c chocolate soy milk
1c of ice, less if crushed
about a 1/4 c of chunky peanut butter (or your favorite peanut butter)
1 large banana

Blend in the vitamix until smooth

Now if you do not have chocolate milk or if your beautiful Little Fellow has drank all the chocolate soy milk, plain or vanilla work fine. I suspect dairy milk would work as would almond milk or even rice, although the rice milk I think would make it thinner. Depending on how ripe the banana is, you may need to add a tiny bit of honey. Also if you are out of chocolate milk, but have chocolate peanut butter handy, that works perfectly too...

I know you are all thinking-- wowza that is alot of peanut butter, but honestly, this is my breakfast. Generally my go to breakfast if lunch is going be several hours later. Also, I am not doing grains, so I am finding it takes more to fill me up. Adjust to suit your needs.

The Green Monster

The other day I posted about my break up with grain, any grain, all grain, the few remaining grains I was eating regularly.

Let me introduce you to my breakfast replacement:

While it is a slightly complex process, it tastes wonderful and I know exactly what is in it.

The Basic Green Monster

1c of juice (I make my own, see below. In a pinch I have used farmers market apple cider or apple juice. I tried green tea or left over ice tea and well, it wasn't the best choice. I think orange juice would be ok, but I read recently about real orange juice not being so real, so I will leave that all up to you.)

1 c ice (less if already crushed)

2 hand fulls of spinach (I prefer the organic baby spinach)

1-2 inches or to taste raw ginger, unpeeled

1/2 c baby carrots (like 5-7)

1 orange peeled

Blend-- in the vitamix until smooth.

*** variations I have tried... omit the orange and use an apple. Omit the orange and use pineapple chunks. Omit the orange and add in some berries. I tried water melon and I am not sure how I felt about it. I think I should do it again.

What happens when your Sweetie eats your spinach?? Well you get an Orange Monster which is just as tasty, but missing something...

As to my juice base-- I invested in a juicer and this is what I do--

I juice 6-7 medium carrots and 4-6 oranges. If I have apples, I add a few, although the apple juice will turn brownish as time goes on, but it is fine. If I can find them, I add a yellow beet or two. Sometimes I have pears, they work also. This makes enough to almost fill a large canning jar and it will keep in the refrigerator for about 2-3 days.

Next week, I will fill you in on the Chunky Monkey! Another breakfast favorite.

Alas grain-- it isn't you, it really is me...

It is no secret. I struggle with my GI system... I have struggled with it for years. Many days it really is true, my body does hate me. My body has the communication skills of a toddler. My body can be peaceful and cooperative or it can basically throw a fit of a violent nature (vomiting at the drop of a hat, something akin to a raging river of diarrhea, hives that cover me from head to toe and look like the worst sunburn ever-- you get the idea) and sometimes, my body sulks for days on end... you know, fatigue, bloating, nausea.

Since E's arrival, I have actively been trying to learn the language of my body. Forget the Baby Whisperer, I have become the Body Whisperer. I have struggled and strained to hear my body and then act.

As with temperamental toddlers, this is very much more about Art than Science. It also is very connected to what I shared recently. Fear. I am afraid and rightly so, that you will think all of this is in my head. Why do I think this, all of you wonder? Because more than one person during this 7 year odyssey has said so. Even H has thought it is was in my head a time or two.

I have heard it all, from scientific to just plain rude.

"There is no scientific basis to think that corn..."

"Your lab results simply do not show us..."

"She is doing it for attention..."

"Why must you be so picky..."

"Surly a little bit won't kill you..."

"Well we would have invited you but your diet is just too complicated..."

In the last two years, I have made great strides and from a very low point. My B12 level was so low it was scary, I was hungry, I was sick, really sick with raging river diarrhea almost daily and I looked it.

In the last 18 months, even with the stress of my mother's illness and death, I have made wonderful strides in terms of my gut. I finally found a medical doctor, who was not interested in selling me supplements (which paid a huge cut to the doctor) and found a doctor who would listen to me, do a well rounded amount of blood work and validate my condition, even if that condition does not exactly have a name or a national support group.

I was so excited when she said it wasn't in my head and NO I wasn't fine.

All of that said, I have had a few set backs. Late winter and early spring, my clothes stopped fitting and I was a bloated mess. Nothing in my diet had changed. I greet these moments with such dread. At a certain point I cannot eat much less and I felt I had been doing such a great job.

As it stood this winter my menu choices excluded: gluten (wheat, rye, oats, spelt), corn, tree nuts (including coconut), and dairy.

I was able to add back in eggs, which has been awesome.

So you can imagine my dismay this winter when I began to consider just what more could I omit. I simply don't eat processed foods, certainly not the run of the mill ones.

Then while I was having lunch with my doctor, who is also a friend, we were discussing teff, an ancient grain used in much of Ethiopian and Somali cuisine. It breaks down differently in the gut, thus not causing a reaction in people with a gluten intolerance.

Light Bulb moment.

What if I simply cannot break down ANY grain efficiently. Could this be why things with sorghum flour or too much rice flour bother me from time to time...

I also know that unless I am eating brown rice, the nutritional value of rice is small.

About 6 weeks ago, I took a long hard look at my diet and decided to think about grains the way the food pyramid says to look at fats. I can have some rice or some gluten free baked goods, but in extreme moderation. I have totally revamped my breakfast.

Now I am focused on fruits and veggies. I am making my own juice blends using my juicer and that is the base for most of my Vita Mix creations. So if it isn't eggs for breakfast, it is a homemade smoothie.

I can totally tell a difference. I am not crashing in the morning after breakfast. My overall puffy factor has decreased remarkably. I suspect that all those jeans I got rid of in a fit a few weeks ago, they would most likely fit now.

My hope is this summer I can really pack my diet with fresh veggies and fruit from the farmers market and make this transition complete.

I think even the gluten free processed items, the bagels or crackers or what have you were weighing me down, literally. I don't know if it is science or art, all I care about is feeling my best and looking my best and being able to keep up with my busy, busy kiddos and to stop the bone crushing fatigue in its tracks. If that means no gluten free pasta or a sandwich, then so be it. I now reserve my grain consumption to one meal a day and then just a little bit. I can eat sushi or Indian with basmati, but that is the grain allotment for the day.

So the B12, the new probiotic, the fiber supplement, and now the drastic reduction of gluten free grains, I feel like I am really on the road to feeling my best. So really, it has been me all along.

Easy Honey Mustard Chicken

My friend HC on twitter really wanted to hear more about my easy and yummy dinner last night, so as they say, a blog post is born.

While in sunny Florida, my Great Aunt made a version of this dish. I have to say there was more salt than honey, mustard or orange in her version, but it got me thinking, if I cut back on salt and amped up the other flavors, it could be really, really good. My biggest beef with most American cooking is that it lacks real flavor and relies too much on salt. We are lite on the salt around here, but big on flavor.

So I did. The beauty of my version is you can tailor it to your tastes and it is totally versatile. It will also likely be totally gone. The kids and H ate so much of it, only one small thigh was left. They dove in even before I could snap a picture.

What you will need:

8 bone in, skinless chicken thighs (if you can only find bone in with skin, no biggy just add 5 or so minutes to the cooking time and if you can only find boneless, skinless cut back on the cooking time.)

1/2 cup fresh OJ (about two oranges, from the cartoon is ok too)
1 1/4-1 1/2 cups low sodium chicken stock or water if that is all you have
2 heaping tsp of your favorite Dijon mustard
1 Tbs good honey (darker honey has more favor as a general rule)
1/4 tsp Cayenne or chipotle  pepper (red pepper flakes would work, or hot sauce of your choice, that would likely work too...)
1 tsp favorite salt free herbal seasoning

 Flour, corn starch or potato starch in a ziplock bag. (I use potato starch, but honestly either will work.)

In a deep skillet heat some oil or some oil and butter over medium heat.

Add one piece of chicken at a time to the zipper bag and shake well to coat, shaking off the excess and put chicken on a plate.

When chicken is coated and the oil is heated place chicken skinside/topside down in the oil and brown for about 5-6 minutes or until browned (chicken should lift easily with tongs, if you have to tug, you have not browned it long enough.) Flip and brown the other side for about 4-5 minutes.

While the chicken is browning, in a small bowl mix OJ, chicken stock, honey and mustard and spices. (you can add some salt or wait until dish is cooked to adjust seasoning. I think you will find you don't need the salt.)

Turn the chicken so skin side is up and pour the liquid over the chicken. It should not drown or completely submerge the chicken, liquid should be about half way up the chicken.

Bring liquid to a boil and then reduce to a simmer and cover tightly. If your pan does not have a lid use foil (which is what I do, my deep skillet does not have a lid.) Cook for about 30 mins (or adjust based on the type of chicken thighs you bought.)

Remove lid, check for doneness and taste the sauce. Serve over rice or whatever!

So easy and so yummy.

Umba Box: My Review, Month 2

Last month, I blogged about Umba Box and indicated I would commit to at least three months with them. This month, I got in the mail a surprise collection of body products, all homemade and very generously sized.

Rinse Bath & Body are homemade body products, which based on this box, stack up with their chemical laden cousins. I have had the box for about 10 days, but did not have time to really focus on the contents until the other night.

The cute bath Truffle I am saving for this weekend but it smells divine as I sniffed it and I am dying to give it a try. We are huge fans of LUSH bath bomb in this house and I am excited to see how it stacks up. Price wise they are equivalent and the plus, they are wrapped like Hersey kisses, making them easy to store.

I have been loving the skin stick. Basically a giant sized chap stick made of shea butter and beeswax - with some essential oils. Fantastic. I have been using it on my lips, hands and elbows. I love that it moisturizes and isn't at all greasy. I also love that it isn't basically scent neutral. I am a light on the fragrance girl.

The item I was most skeptical about was the Cafe Mocha facial mask scrub. It smells like burnt coffee. I used water to form the paste, but next time I am going to try yogurt or maybe even soy milk. I made the paste, slowly adding small splashes of water and then put it on my face. I let it dry, for at least 10 minutes. It was good and dry by the time I got in the shower.

While I was not thrilled with the Starbucks like smell which at that point permeated my bathroom, I am sold on the results. My skin was noticeably smoother and brighter. In short it worked - it is salt free and no harsh chemicals. It is also not oatmeal based. I worry about oatmeal based skin products.

In generally, while I am very careful about what I eat, I am not as picky about my skin products and their level of gluten freeness. I probably should be. I am careful to avoid things at LUSH or other places which contain beer or oatmeal.

Rinse uses all natural components and they also have some vegan products.

The story card enclosed was very informative and again this is a woman owned and operated business. Heather started making soap as a hobby in 2002 and then expanding. According to the card Rinse products are available at over 200 boutiques nationwide and online.

I love this, a small woman owned business, making quality body care products.

I also love that I can pronounce all the ingredients, pronounce them and actually could probably buy most of them at Whole Foods. I like the back to nature skin care approach. More to the point, I think my skin responses well to gentle cleaning...

While when I initially opened the box, I wasn't completely sold on the idea of a coffee mask and a giant chap stick, after I tried them out, I am really enjoying the products. In terms of making a purchase, I am more likely to buy the skin stick. It is something I have never really tried before, but really like and the stick makes it the perfect way for me to take my lotion along in my purse or gym bag or writing desk for that matter.

So I wonder what Umba Box will have in store for me next month?

Crafty: Canisters

So I have been slowly, very slowly working to achieve a Zen pantry. I crave organized spaces, not that I ever really seem to achieve them, I crave them all the same. I have slowly thru the acquisition of a number of wonderful IKEA containers, slowly gotten a handle of a number of our loose odds and ends in the pantry.

I struggled with canisters. I don't have just regular AP flour to worry about. I have besan, and sweet white rice, and sorghum and the list goes on and on. The joys of being gluten free.

Early this summer I spied these glass jars with screw top lids at the Wasserstrom stall at the North Market for a buck a piece. I know totally cheap! The problem is with so many flours, I need to be able to label the jars.

Chalkboard paint.

Right - chalk board paint. I can change the label when I need to, it is cheap and easy.

While I couldn't find the paint in a can that I could paint on with a paint brush, I did find spray paint and I decided to give it a try.

So I used painters tape to tape out a rectangle on each jar. I will be the first to admit, I totally eyeballed it. I didn't measure and I wasn't consistent. The last two were the best, and if these guys were going to occupy a place of prominence on the counter, I would have gone back and reworked the others, but they aren't. These jars will be in my pantry and the only person who is going to see them is me.

Monday afternoon I went outside and painted these guys as the evening was calm and warm enough that the paint would work properly.

I used paper to cradle the jars and an old shirt to cover the lid and top portion of the jar.

Following the paint can instructions, I shook the paint well and worked in controlled overlapping rows, re-shaking every time I moved onto the next jar.

The paint goes on very shiny but dries to a dull black. As per the can's instructions I allowed the first coat to dry for an hour and then did another one.

Yesterday I carefully removed the tape and lucky for me there was very little stray paint. It removed easily with some finger nail scrapping or paint remover.

All I have to do now and condition the surface, which means coloring it with chalk and then wiping it off.

I am pleased with the results. They are serviceable and will be easy to use, now that I can label them and change the labels as needed. If I were to try this project again, I would make a template out of bendable cardboard I think.

All in, I think this project cost me about $10.

Music Monday: B is for Birthdays and C is Cookie

Cookie Monster - C is for Cookie

It is my Birthday Week! Yeah Me! I love birthdays, your birthday, the kids birthdays, H's birthday (even though he refuses to celebrate) and just the idea of Birthdays! I really love my birthday...

So this week kicks off my birthday week! (Well two weeks really, as I have lots of loved ones who want to celebrate with me and I am not going to be around this year for my actual birthday... more about that in a moment.)

As a mostly gluten free vegan, who eats meat and noshes on goat and sheep's milk cheese, birthday cake is mostly, in my opinion, out of the question, as it resembles a mealy rock and it just don't taste like the cake I remember as a child.

I had all but given up on baked goods, at least baked goods that tasted like anything, until I met Carl, the owner of Rogue Bakery. Carl bakes cookies. I can't eat most of Carl's cookies - but you can and you should, he will drop them off at your house, crazy I know, but so crazy it is perfect. There is nothing like a fresh baked, hand delivered cookie, trust me. His cookie are creative and yummy!

Carl's birthday was this past weekend. Cool people have July birthdays. (Happy Birthday Carl!!!)

So - when I first met Carl he was carrying a large tray of amazing cookies. Cookies I couldn't eat. Carl and I were sad. Very sad.

So Carl decided to perfect the perfect  me friendly chocolate cookie. It took some trial and error, but he prevailed.

Hello Chocolate Liberator!


(He also makes a spicy peanut butter cookie which is amazing. I mean super amazing.)

I can eat cookies again, really really good cookies. Gourmet, melt in your mouth, do not crumble, homemade cookies. Just like everyone else. In fact other people eat these cookies and like them and do not smile sympathetically and say things like, "well I guess it is ok, for bein gluten free..."

The Chocolate Liberator was liberating.

On Twitter I created the hashtag, #CisforCookie

And it is!

Now hold your horses, if and I am not being presumptuous, I am not asking you or even hinting that you surf on over to the website and order me birthday cookies. Although that is exactly what I did for E's friend birthday party, I ordered 3 dozen cookies, because they are way less messy than cupcakes, but that is a different matter all together. But back to me and my birthday, if you were to be so motivated, to order me some yummy, yummy Rogue Bakery cookies, I would be hard pressed to refuse them and likely would send you an electronic or hand written thank you note, but said cookies should not arrive until middle of next week. (like after the 18th...)

My birthday is always hot. Mid-July in Ohio is always warm to over warm. One year, when I was L's age my mother made me a cake and it melted, the frosting just plain melted and the top layer of the cake slide clean off the lower layer.

When I turned 17, in Germany, it was very cool. We ate cake and celebrated on my host family's terrace. It was lovely. I think I might have actually worn long pants. We ate a gooseberry and strawberry short cake. Yumm-o!

That year Germany was in the World Cup for Soccer. The final match was played around the 4th of July. I remember being in Bavaria on a trip and we were eating Chinese, in Germany, on the 4th of July and given the win, there were fireworks. It made me less homesick. My brother still has the T-shirt I got him commemorating the win.

Now why, you might be asking yourself is she talking about birthdays and cookies and then goes off on a tangent, about birthdays overseas. Has she lost her mind? (And no I am not that old yet!)

Long and short of it, the reason there will be about two weeks of my birthday this year, is I will be away, we take vacation when the airline says we can and it happens to be the week of my birthday. (Last year it was the week of L's birthday, what can I say, the airline has no regard for our birthdays.)

If you want to know where we went, check back next week for the big reveal. Until then, I highly suggest you go check out the Rogue Bakery website - because Cookie Monster is right - C is for Cookie that is good for me!!!

Shh... Yummy Peanut Butter Cups...

So I am conflicted. I want to share this information with you because these peanut butter cups are really that good, but on the other hand, they are so hard to find and they have quickly become a favorite of mine, that if you all run out and buy them and eat them, there won't be any when I want them. (A solution to this is YOU buy some for yourself and some for me. As a gift, for me sharing this tip with you.)

So here they are:

Justin's  Dark Chocolate Peanut Butter Cups

They are yummy and completely me friendly. No tree nuts (which I am avoiding due to high Omega 6 levels), no dairy, no gluten, and no corn starch or corn syrup.

These babies are what a treat should be, simple, rich, sweet and delicious. I can honestly say, one is enough to satisfy a dessert craving. E loves them also, so I have to hide the opened package, if I realistically want to eat the other one later.

I can get these sporadically at Whole Foods. Justin's entire line of nut butters and peanut butter are pricey but so worth it.

(I have received no compensation for this review - but if anyone is motivated to send me dark chocolate peanut butter cups - I would not turn them down...)

Pumpkin Waffle

I found these waffles on a The Spiced Life.

I had to make some adaptations to make them egg, dairy and gluten free, but the family enjoyed them. Particularly my mom and H. I have noted my substitutions in blue below.

Pumpkin Waffles
Adapted from Pancakes & Waffles: The Fine Art of Pancake, Waffles, Crêpe and Blintz Cooking

2 cups AP flour (I mixed 1/2 c tapioca flour, 1/2 c sorghum flour and 1 c white rice flour)
4 t baking powder
1 t salt
1 t ground ginger
1/4 t ground cloves
1 1/2 t ground cinnamon
2 large eggs, separated (I used 1/2 tsp Xanthan Gum and 1/2 c warm water, beat and let stand 5 minutes)
1 1/2 cups milk (I used 1% with a dash of cream) I used regular Almond Milk.
1 cup canned pumpkin (or cooked and mashed)
1/2 cup unsalted butter, melted
1/4 cup packed light brown sugar

Whisk together flour, baking powder, salt and spices. Set aside.

Mix egg yolks, milk, pumpkin, melted butter and brown sugar; beat until smooth. Gently mix in the flour mix.

Preheat the waffle iron.

Whisk or whip the egg whites until they hold soft peaks. Gently fold them into the batter. Make waffles according to your iron's directions. Serve with whipped cream and maple syrup.

The waffles were sweet and pumpkiny, with a nice spice flavor. They were light and crisp on the outside and rich and moist on the inside.

H said he doubted anyone would know they were missing eggs, milk and gluten. I did end up using the butter, but I think canola oil would have worked just fine.

We will be having this again very soon.

Yummy Butternut Squash Pasta sauce

I have been experimenting with squash. I have many from my CSA and I have aimed to use every single one. So when I read this recipe in Better Homes and Gardens I knew I had to give it a try - with some modification to accommodate my allergies and sensitivities.

Here is the recipe from which can be found here

Ingredients

• 1  large  butternut squash, 2-3/4- 3-1/4 lbs., or 1-3/4 lbs. ready-cubed (6 cups)
• 1  large  onion, finely chopped
• 2  Tbsp.  olive oil
• 3/4  tsp.  smoked paprika
• 1  Tbsp.  unsalted butter
• 3  Tbsp.  Marsala
• 1/2  cup  water
• 2/3  cup  pine nuts
• 1  lb.  pappardelle or other robust pasta
• 6    fresh sage leaves
• 5  oz.  soft blue cheese, such as Saint Agur

Directions

1. Peel, halve, and seed the butternut squash; cut into roughly 1-inch cubes.
2. Cook onion in olive oil in a large, heavy saucepan that can accommodate the pasta later. When the onion starts to become golden, add the paprika.
3. Stir butter and squash into onion mixture in pan. Add Marsala and water. Bring to a simmer. Cover and reduce heat. Simmer about 10 minutes or until squash is tender but still holds its shape.
4. Meanwhile, bring a large saucepan of water to boiling; add hefty pinch of salt. Cook pasta according to package directions. Toast pine nuts in a hot, dry frying pan o the stove top until dark gold. Pour them into a bowl or onto a plate to cool.
5. Lightly season squash mixture to taste with salt (the blue cheese will add additional saltiness). Remove from heat.
6. Finely chop sage; sprinkle over the squash, reserving some for serving.
7. Remove about 1/2 cup of the pasta cooking water with a ladle or mug; drain pasta. Add drained pasta to the squash mixture. Gently stir to combine. If sauce is too dry or mixture won't come together, add some of the reserved cooking water; the starch in it encourages the sauce to emulsify and cling to the pasta. Stir in most of the pine nuts and blue cheese. Transfer to a large serving bowl. Sprinkle with remaining sage, pine nuts, and cheese. Makes 6 (1-1/2 cup) servings plus leftovers.

My changes -

1. I could not find gluten free Pappardelle. I did find some wide noodles which were gluten free, but they contained corn starch and eggs so they were a no go. I opted for some gluten free penne. Which seemed strong enough to hold up to the thick hearty sauce.

2. At Whole Foods, I selected a sheep's milk blue cheese, which seemed milder than some of the very sharp cow's milk blue cheeses, but I was just happy to be able to use blue cheese.

3. I am not a huge fan of  Marsala. So I used some white wine. The same for pine nuts, not a huge fan and I am thinking nuts are aggravating my tummy, so I omitted those also.

I found this to be an easy and yummy dish, very hearty. I served it with green beans. H is wanting to try more vegetarian dishes and reduce our consumption of meat. This fit the bill and is very filling. This made enough for two good sized dinner portions and plenty of leftovers.

Meet my Big Blue Pot

Allow me to introduce the new to me, beautiful blue granite-ware, deep canning pot, with the riser insert.

I found this darling gem at a second hand collectible shop in downtown Deleware, Ohio while shopping with my mother. For $16.25. Quiet a bargain. For my first few canning attempts, I build my own, M*A*S*H style canning system with a galvanized bucket and aluminum foil. While it worked and the jars sealed and nothing exploded, I do not recommend this method, at all.

Canning you say, yes canning.

I know it is very domestic and Martha of me, but I have been up to my eyeballs in fruits and veggies. H and I decided on a CSA with Wayward Seed this year. One veggie and two fruit shares to be exact. We have feasted on all manner of fruits and veggies, at their peak of freshness and many we might not have ever tried otherwise.

What started me on this quest was the almost 3 pounds of plums we got. So many plums. So I tried a pickled plum recipe. The nice thing about Wayward Seed, is they give you cooking and storing ideas each week. I have yet to taste my pickled plums, but the jars sealed and I plan to crack one open this week.

Next was the concord grapes. Made my own grape juice. Going to try some of it soon also.

Now let's talk apples. Holy Cow do I have apples. I have made and froze some applesauce, but I have apples on top of apples. I have made apple pies, baked apples and apples something else. Still I had apples.

At the market, I picked up a copy of Edible Columbus. In it there is an article about canning and a recipe for Curried Apple Chutney. I thought, why not. I like chutney. I like curry and man do I have apples.

I made a few modifications. I used jaggery instead of brown sugar and I omitted the garlic and I used a high end, spicy curry powder instead of the run of the mill curry powder. Both I bought at my local Indian market. I left out the alspice and mustard seeds, as this curry powder can stand alone.

It was easy to make and I canned 12 .5 pint jars of chutney.

I ate the bit I had left over and let me tell you I was licking the plate, seriously, it is that good. This is going to be yummy for months to come. For this canning job I used my new pot and wow, the right canning pot makes all the difference. It made the job easy. The jars all sealed perfectly. I was able to process six jars at a time.

Today I decided to use up the sweet potatoes I got in my farm share and I made sweet potato butter. Recipe also from the Fall Edible Columbus Magazine.

I think I should note, I am not inclined to follow recipes exactly. It is pathological I suppose. I replaced the brown sugar with jaggery again, and I did not use my slow cooker, but instead cooked everything down on the stove. It yielded one pint jar and one half pint jar and a bit extra. This is velvety smooth and so super sweet.

The jars sealed just fine and I am looking forward to eating this all winter long.

I have a pile of apples still, so I think more pies are in order and more apple sauce. I ordered a bushel of apples from Hirch Farms and will pick them up this week. After that the fruit will be gone but I will have veggies until the beginning of December.

I never thought I would be canning anything, but it is easy and it does mean I can make foods which are safe for me to eat and enjoy. Since I have to make almost everything I eat, in order to avoid corn, wheat, gluten, eggs and dairy - I have become increasingly adventurous in the kitchen.

Now about that M*A*S*H still... eh maybe next summer.

Flour-less peanut-chocolate cookies

I adapted this recipe from the March 2005 edition of Everyday Food.

It was flour-less, hence gluten free from the get go, but I now have to eliminate eggs and that has proved my bakers Achilles heel. Until my friend and chief dough slinger at Rogue Bakery set out on the making me cookies that I could eat AND other people would want to eat. In the process he discovered and perfect a formula for replacing eggs in baked goods with Xanthan Gum. I used his formula and got these yummy gems!

Wanna have these tonight? Here is what you will need to do.

Preheat oven to 350.

Line 2 cookie sheets with parchment paper.

Mix 1/4 tsp Xanthan Gum with 1/4 c slightly warmer than room temperature water. Beat as you would an egg and let sit about 3-5 minutes. It will look like egg whites.

In a large bowl combine 1 c Creamy Peanut Butter (I used Skippy Natural, cuz that was what was open), 3/4 sugar, Xanthan Gum mixture, 1/2 tsp baking soda and pinch of salt. Mix well. Stir in 1/2 c whole unsalted roasted peanuts and 3/4 c semi sweet chocolate chips.

Mix well.

Using a table spoon or a medium scoop, spoon even amounts of dough into hands and form into balls with damp hands (to prevent sticking)

Mine did not spread much, but leave ample room between. You should get 12-14 balls.

Bake for 12-15 minutes, rotating the trays once.

My neighbor, my mom and my kids loved them. I think they are pretty tasty. No one guessed they were gluten and egg free.

If you are feeling lazy but still want some cookies - might I suggest emailing Rogue Bakery. His cookies are worth every penny and HE brings them to your DOOR.

Stuffed Squash

I had one acorn squash and one random little yellow "sweet potato" squash. I decided to stuff them. Here are the results.

Wanna have this for dinner - here's what you need.

3/4 lb or slightly less bulk sausage. I used spicey Italian chicken sausage from Whole Foods.
1 1/2 c hot cooked rice (I used basmati from my local Indian market)
1/2 c golden raisins (also from my local Indian market)
1/2 med yellow onion, chopped
1 Tbs ginger paste (yep, local Indian market)
1/2 Tbs garlic paste (yep, local Indian market)
2 Tbs hot water
1/2 c grated cheese (I used some leftover sheep's milk regiano)

Cut and seed the squashes. Place on a baking sheet and preheat oven to 400.

Place raisins in a large mixing bowl and and toss with the hot water. Cook the sausage, breaking it into small pieces. Add onions, garlic and ginger pastes to the raisins and toss. Stir in rice and cheese. When sausage is almost done, dump - drippings and all - into the mixing bowl. Toss to combine.

Stuff into the squashes, mounding it high. Extra stuffing can be baked off in a small casserole dish.

Cook for 35 minutes or until the squash is tender.

H is not a fan of raisins or squash exactly and he ate one of each.

Cooking Up a Storm

So first off, I want to introduce myself - Hi, I am Susan and I have been long absent. Whew, I feel better. Between school, which ended in February and H moving to NYC for work in March, I have just not been blogging much. I know I breeze by somewhat infrequently, posting something about what I have been reading or some such.

A writer writes, this is for certain and I am writing, but as I have expanded my writing skills, I find I am writing in a vast number of places these days. Where I once mainly wrote here and one other place, I am now covering a wider swatch of the World Wide Web.

I am also on Twitter. After a year, I can totally see why those who love Twitter, really love Twitter. If done correctly, it is an online community. Which brings me to the point of this post. I tried a new recipe this evening, making a number of adaptations for my dietary needs and I discovered it here, and I discovered @TheSpicedLife, via Twitter, through a friend who bakes fantastic cookies, through his online friendship with @TheSpicedLife's sister.

I digressed and fair warning I am going to do it again.

I like Indian Food. More importantly, Indian Food likes me. Much of it is vegetarian, nutrient rich and delightfully spiced. All good, when one is avoiding wheat, corn, dairy, eggs and large amounts of soy. Good for me, safe for me to eat, and tastes good too. Win. Win. Win.

With the help of some friends, a fantastic new pressure cooker, and a few great cook books and blogs, I am opening some amazing culinary doors.

Tonight I made a ME version of Kheema with Spring Greens. I made Kheema with Spinach. I substituted the dairy yogurt with Sheep's Milk Yogurt,I used half ground turkey thighs and half ground lamb for the beef and I used garlic paste and ginger paste instead of the minced garlic and ginger. I also used jaggery instead of brown sugar and a healthy handful of chives, as I did not have green garlic or scallions.

Having just eaten a small bowl - up yeah, that is some pretty fantastic food!

Staring up at the sun cuz I crashed on my...

SNOWBOARD. Yep, that is right, I went today and learned a winter sport, a sport that involves snow. I know, I know, I do not like snow, but L had the day off school and a few of her friends (and mine) had invited to us to join them for some Friday fun.

It should be mentioned at this point in the story, that I cannot ski. I have taken lessons. H and I spent our 1st wedding anniversary in Breckenridge, CO and all I got for my trouble was a sore behind, a wind burned and sun burned face and altitude sickness. On the 4th day of the 6 day trip, I asked him how this possible could compare with a trip to the beach. (Did I mention I was black and blue everywhere...)

My mother picked us up at the airport. She recalls thinking, "Well it must have been that good..." I looked a wreck getting off the plane.

Last time I went out on the slopes.

Skiing perplexes me. What to do with the poles, and the skis go in opposite directions... do not even get me started on the chair lift which totally freaks me out, in part becasue I have no idea what to do with the poles. Beyond that it is a lawn chair on a chain, how is that safe I ask you?

So L and I decided we would try to snowboard. We rented our gear and took a lesson, she will other little people and me with the adults.

I have to say, not having poles is a plus.

Only having one board to deal with verses two skis, a bonus.

It took some doing, but I got the hang of it. L struggled some too, but by the end of the day, we both managed clean runs, down the practice hill, bunny hills. L zooming down her last run, like a pro. She looked so strong and confident.

I felt strong and confident. It seems to me that my Yoga practice really applies here - the body awareness and the focus on where the energy is flowing. L does it on instinct. She goes with the board. She has no fear and is determined. She is strong.

A year or so ago, I think I would not have felt physically well enough to attempt this. Today, I feel like I could conqueror the world. As I sit and type this I feel the bruise forming on my knee, I went down hard. I ought to have a bruise on my left hip but I don't. Otherwise my muscles ache like they do after a good workout.

Maybe it is the euphoria of tackling something that I always thought I would never do and actually enjoying it to boot. I want to do it again. With more lessons, I might even be able to tackle the big hills and who knows, maybe I have found the winter sport for me.

Ironically H has tried snowboarding and found it not to his liking. Tonight in a voicemail he said, he needed his two feet in skis pointing straight and not on a board side ways.

It also helped that today was a perfect winter day. No wind, warm, bright sun shining down on us, clear blue sky like a bowl overhead.

Just a perfect day, to grab life with both hands and live the hell out of it.