Mexicali Bean Bake

3 large potatoes
1 can of Wegman's Seasoned Chili Beans
Salsa
Cheddar Cheese

Slice the potatoes in 1/4 inch slices and layer in a greased 9 inch pie pan. Sprinkle liberally with salt. Pour the beans over top and enough salsa to your taste. Cover with a TON of cheddar. Bake at 400 degrees until done, 35-55 minutes, depending on whether you put it right into the oven or it is kept in the fridge all day while you do other stuff, like, oh, um, take care of a baby or something mundane like that.

Tuck your baby in bed and then enjoy with a little wine with your honey.  ¶ 8:53 PM

  Carrot Muffins

Adapted from the Joy of Cooking

2 cups of Pamela's Pancake and Baking Mix
1 teaspoon baking powder
1/2 teaspoon cinnamon

Combine the above ingredients in a large bowl. I like to use my Jadeite mixing bowl. It's one of my favorite things in my kitchen.

1 egg
1/2 cup packed brown sugar
1/4 cup orange juice
3/4 cup skim milk
6 tablespoons canola oil
2 teaspoons vanilla extract

Combine the wet ingredients and mix well. Add to the dry ingredients and mix until well combined. Fill paper lined muffin cups full. There will be enough batter to completely fill each muffin cup. Bake in a 400 degree oven for 12-15 minutes until a toothpick inserted in the middle comes out clean.

I'm not really sure what the difference is between these and carrot cupcakes, but I'm not arguing. I can get away with eating these for breakfast, and I'm sure with my DH around they won't last long!  ¶ 8:44 PM

  Ode to Ice Chips

I have never really liked ice chips or ice water. Both were just too cold and harsh and jarring on my system, and I never found either very refreshing. That is until I became pregnant. That and the fact that our new house has an ice dispenser on our fridge that dispenses either chipped ice or whole ice cubes and chilled, filtered water. Now I'm totally addicted to ice chips. I can't get enough. No drink seems cool enough. I know it's partly because of the heat and being pregnant, in fact, that's probably THE reason why I like the ice chips. Several times daily I trot over to the ice dispenser, press my glass against the padded button, and listen with glee as the machine whirs and spits out irregular-shaped chips of ice. Then either chilled water or water from our Brita filter goes on top, and it's time for a refreshing sip. And then of course, my favorite part is crunching the tiny ice chips that remain. It just feels so good. I'm trying to think of something mildly flavored on the ice chips, like a sort of crude, homemade Hawaiian snow. So that is one of my favorite things about our new house. It may seem silly, but it's the little things that make me happy.  ¶ 2:56 AM

  Blueberry Cake

This recipe is adapted from Blueberry Pudding Cake from Bon Apetit. I wanted to make something that was, of course, gluten free and something with less sugar and fat. These last few weeks of the pregnancy I'm really trying to watch sugar and fat intake, but I find myself craving sweets more and more. It's a constant struggle. Fortunately fruits have a lot of natural sweetness, and they are good for you!

2 cups blueberries
almost 1/3 cup maple syrup
1/4 cup water
1 teaspoon GF cornstarch
juice from half a lime

Mix the above items in a small saucepan and bring to a summer. Simmer, stirring occasionally, for 3 minutes. Remove from heat and set aside.

4 tablespoons butter, melted and cooled slightly
4 tablespoons canola oil
4 tablespoons organic sugar
1-1/2 teaspoons vanilla extract
generous sprinkling of cinnamon
1 egg
1/2 cup skim milk
1 cup Pamela's GF baking mix
1/2 teaspoon baking powder

Combine the wet ingredients and mix well. Then add the dry ingredients and combine until well mixed.

Butter a 9" round cake pan. Pour the cake batter into it and spread evenly. Pour the blueberry mixture over top. The blueberries will sink and it will look like one big, wet berry mess. Bake in a 375 degree oven for 25-30 minutes until a toothpick inserted into the cake part comes out clean. Enjoy for breakfast or dessert.  ¶ 11:18 AM

  I love my wife everyday. But, on days like this, I really love her.  ¶ 9:27 PM

  Crunch, Crunch, Crunch

That's the sound I heard as I moved around the kitchen. I peered over my pregnant belly, down at my feet and saw a smattering of gluten free crispy brown rice nuggets. That's what happens when you try to transport 6 cups of crispy cereal across the countertop, over the floor, into a safe landing in your biggest stockpot.

Sometimes you just have a craving for something sweet. And since I'm celiac and especially vigilant because I'm pregnant, I make most of my sweets. Today it was crispy rice treats. They are still cooling, but I tasted the ones that were left behind in the mixing bowl, and, well, let's just say they probably won't last long.

Gluten Free Crispy Rice Treats

10 ounce container of ricemellow Creme
1/4 cup of butter
1/4 cup of peanut butter
6 cups of gluten free brown rice cereal, Erewhon

Mix the first three ingredients in a big stockpot over low heat until completely melted. Stir well to combine. Add the 6 cups of cereal and mix until well coated. Transfer to a WELL BUTTERED baking dish and spread out, pressing down. Allow to cool and then try to dislodge the sticky, yummy mass onto a cutting board and cut into squares with the biggest, sharpest kitchen knife you have. Try to keep your husband from eating them all before you get to have some.


  ¶ 6:05 PM

  There is chocolate everywhere. My stand mixing bowl has chocolate in it, and two of my stainless mixing bowls have little dribbles of chocolate in them. It looks like a chocolate explosion happened in my kitchen. I'm surprised I don't have any on my perfectly white t-shirt clad 4-month pregnant belly. I keep checking...there must be a dribble somewhere on me.

I just put a gluten free flourless chocolate cake in the oven for my sister-in-law's birthday. Happy birthday! It has bittersweet dark Dagoba chocolate, local free roaming eggs and butter and sugar. The creamed butter and sugar were the perfect light yellow color in the mixing bowl. And I don't think any other smell can compete. Talk about a comfort smell. It takes me to a happy place. Well, that and the fact that the playlist is keeping us moving with the sounds of Red Hot Chili Peppers, Ray LaMontagne, Guster, Jack Johnson, Beck and others. The love of my life pauses to admire and smell the mixing bowls I shove under his nose. And I hope as I dance to the music maybe my halting, horrible dance moves will somehow make my baby a good dancer. Or maybe he or she will just grow up to be prone to motion sickness.

Our windows are open for the first time of the season. Sunlight is streaming in. Could it be that spring is actually on the way? I have my food, my love, my music, and my windows, and I pause to think that life could not be any better.  ¶ 2:35 PM

  Chocolate Chip Muffins

Adapted from Gluten-Free Baking Classics by Annalise G. Roberts. It's a great book.

2 cups of Pamela's Gluten Free Baking Mix
2/3 cup granulated sugar
1/4 teaspoon salt
1 cup of chocolate chips (I used a mix of mini chips and regular chips.)
1/2 cup milk (I like to use milk free of hormones and antibiotics from Market.)
1/2 cup canola oil
2 large eggs (I like to use free roaming brown eggs from Market. I really don't know how the eggs roam, but they taste good; so I don't ask complicated questions.)
1/2 teaspoon pure vanilla extract

Streusel Topping (recipe below)

Preheat oven to 375 degrees. Line a standard muffin pan with liners.

Combine the flour mix and salt. Add chocolate chips.

Combine milk and oil in a bowl; remove 1 tablespoon of combined liquid and discard it. (This is where my Jadeite bowl becomes useful. I got it as a wedding gift from Grandma Mesaris, and I use it for all my baked goodies.) Beat in eggs and vanilla. Add liquids to the dry mixture and stir just until blended.

Fill the muffin pans 2/3 full. Sprinkle with the Streusel Topping. Bake 18-25 minutes until light golden. Remove from pans and enjoy immediately or cool on a rack. To enjoy the following day, microwave for about 15 seconds, and the chips will melt and fill your mouth with gooey chocolate goodness. This mama likes them with coffee.

Streusel Topping

1/2 cup Pamela's Gluten Free Baking Mix
1/3 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter, melted.

Combine and stir to blend. Yummy!  ¶ 11:37 AM

  It feels so good to be getting my appetite back and have the energy to cook. Being 14 weeks pregnant means the sickness is starting to subside, and I'm thinking of all kinds of ways to eat healthy. You know those Rozerem commercials where Honest Abe and the groundhog tell the guy that his dreams miss him? That's how my pots, pans, oven, stove and spoons have been feeling. They've been welcoming me back in recent days and helping me create the most tasty temptations.

Lentil Soup

Adapted from a recipe in Joy of Cooking. I don't think I ever follow a recipe to the letter anymore.

1 fat carrot, peeled and chopped (I used organice from Market.)
1 diced shallot (I used organice from Market.)
2 cloves of garlic, peeled and smashed (I used organic from Market.)
2 slices of GF bacon, roughly diced (I used Wegman's Brand Applewood Smoked Bacon.)
2 teaspoons of Italian herb seasoning (I used McCormick's.)
1 cup of dried red lentils, sorted to pick out any stones or debris
2 cups of GF vegetable stock (I used Wegman's Brand.)
2 cups of water
1 teaspoon of salt
Fresh ground black pepper to taste
1 tablespoon of balsalmic vinegar
3 cups of fresh baby spinach, washed and stems removed, roughly chopped

Sautee the carrot, shallot, smashed garlic cloves and bacon for 5-10 minutes, until bacon is cooked. Add the Italian herb blend, veg stock, water and dried lentils. Bring to a boil and then simmer, covered, for 30 minutes. Stir frequently. Add the salt and taste for seasoning. Add more if needed. Add fresh ground black pepper to taste. Stir in the balsalmic vinegar and chopped spinach. Cook a little longer just until the spinach wilts but is still brilliant green. Scoop out the chunks of garlic if you can find them, but chances are they've dissolved. Serve.

I wanted to make crispy little garlic and olive oil croutons to serve on top, but the soup smelled too good, and I was too impatient. I think it would also be good with grated good quality parmesan cheese on top.

You could make this vegetarian by omitting the bacon. It would probably require a little more salt. If you don't have balsalmic vinegar, I'm sure any nice vinegar would add just the right amount of zip to the soup.


  ¶ 11:20 AM

  Today was our first experience where I really wanted something to eat and we had to go rushing to the health food store to get it before the store closed. My husband made a frozen gluten free pizza for dinner last night. I was feeling really sick and was only able to eat one piece, but today I decided I really wanted pizza for dinner. Well, I dozed on the couch first, and we had to go the Post Office and Border's, and next thing you know, it's 15 minutes before the health food store's closing time. I was distressed that we may miss my pizza! I had been looking at a pizza cookbook at Borders (which, by the way, included a gluten free pizza crust recipe) and announced that I was going to eat pizza every day. So, we threw our books back on the shelves, rushed to the car, and my dear hubby got us to the store six minutes before they closed. He literally ran from the car to the doors. He emerged a few minutes later triumphantly waving the bag with the coveted frozen pizza. It's baking right now, and I've just finished munching gluten free pretzels to calm my stomach before my meal. I'm learning that eating a little amuse bouche before my meals helps stave off nausea.

Today's menu was black tea, gingersnaps and dry maple buckwheat flakes for breakfast, digestive biscuits for a mid-morning snack, more black tea, lots of water, cereal and milk for lunch and half a blueberry yogurt, more yogurt for an afternoon snack, more water, popcorn for a late afternoon snack, pretzels for my dinner amuse bouche, and now pizza for dinner. Maybe not the healthiest food, but at least the buckwheat flakes are pretty good, I'm getting my calcium, and I am triumphantly able to keep my prenatal vitamin down. Ha!!

I wish you happy, healthy eating in this cold weather and a husband as heroic as mine.  ¶ 8:15 PM

  700+ walks down the alley to work
730 daily cups of coffee
52 weekly laundry days
26 paychecks
4 seasons
3 months of school
1 summer vacation
1 Christmas
1 birthday
1 year

That's what it's been since my grandmother passed away one year ago the day after Christmas, December 26, 2005. A lot has happened over the past twelve months. A lot has changed for me, and I've been changed. Included in the list above:

multiple doctor's visits
1 visit to the gastrointerologist
1 endoscopy
multiple blood tests
2 CT scans
1 brain CT scan
1 bone density scan
1 visit with the nutritionist
1 visit to the rheumetologist
mutiple questions about whether I've ever had an eating disorder
1 diagnosis of osteopenia
1 diagnosis of celiac disease
multiple days of accidental gluten ingestion and feeling sick

I've also come to have a deeper faith in God and a realization that he has a plan for me. He's blessed me with a great family and a strong support network...a husband who eats gluten free with me and always advocates for me, a mom who works for a health food store and always comes through with a tasty GF food just when I'm feeling really discouraged. People at work who always allow me to take the time off I need. An extended family who bakes me GF cookies and changes their meal plans to accomodate me. A sister-in-law who makes me fabulous gluten free banana bread for Christmas.

I think the grief over my grandmother's death pushed my body over the edge, and I'm glad I was finally diagnosed with celiac disease this year. In a way, it will probably save me pain and grief in the years to come. I don't know everything that is going on with my body, nor do I have guarantees that all will always be well, but I do realize that I have this day - TODAY - in which I have an opportunity to shower my loved ones with love and enjoy the life I'm blessed with.  ¶ 2:17 PM

  Goal for Christmas - create a Gluten Free Oatmeal Cookie...

And I think I've created the perfect foundation.

Gluten Free Irish Cream Whiskey

I got really tired of missing that creamy whiskey drink we all like to have this time of year, you know, the one that you make "Oatmeal Cookies" with and drink in your coffee (it's even acceptable to sneak it into your Christmas morning caffeinated drink).

I found a recipe online that made me think, and then, being the curious person I am, I did a search and found even MORE recipes for Irish Cream. I was pretty grossed out that most of them contained raw eggs; so I refined my search and found a recipe that was sans eggs. Of course I adapted it and here it is...

2/3 cup Whiskey
1/2 cup of sweetened condensed milk
1/3 cup of half-n-half
1 tablespoon Gluten Free chocolate chips melted with a teaspoon of butter

Place all ingredients in a blender and blend until smooth.

Enjoy over ice.

Crank up the Christmas music and wrap presents and make yummy treats...which I am about to do. A sweet combo of puffed rice, sugar, maple syrup, all baked into a sweet snack mix.  ¶ 8:22 PM

  Some new posts for the holidays...

Caulifower Gratin (Gluten Free)

This reipe is adapted from Vegetable Love by Barbara Kafka

1 large head cauliflower, cut into 3/4-1- inch florets (about 5 cups)
3 1/2 teaspoons kosher salt
4 tablespoons unsalted butter
1/2 cup white rice flour
3/4 cup heavy cream
1/8 teaspoon cayenne pepper (I use a few squirts of Siracha)
1 1/2 cups of cheddar (or other sharp cheese)

Place rack in the center of the oven. Preheat the oven to 400 degrees F.

Toss the cauliflower with 2 teaspoons of salt. Put in the top of a two part steamer and fill the botton of the steamer pan with water; water should not touch the rack. Bring to a boil over medium heat. Place the caulifower on top, cover, and for 10 minutes (ADAPTATION: steam for about 18 minutes if you are pressed for time; steam while making your sauce and then just toss the sauce and cauliflower and then bake for about 10 minutes at 400 degrees or until hot and bubbly).

Melt the butter in a 2-quart saucepan. Add the flour and cook over low heat for 5 minutes, stirring. Slowly add the milk, whisking briskly to prevent lumps. Add the cream, cayenne and remaining salt. Increase the heat to medium. Cook, stirring, for 12 minutes. Add the cheese and stir until melted.

Arrange the cauliflower in a single layer in a buttered baking dish and cover with sauce. I like to top with gluten free bread crumbs softened with olive oil. Bake for 45 minutes or until browned and bubbly.

Yum!!

Polka dot cranberry coconut cookies

2 1/3 cups of Gluten Free puffed brown rice cereal
1-12 ounce package of white chocolate chips (I checked out Nestle and they seem to be ok)
1/3 cup dried cranberries
1/3 cup sweetened coconut

Melt the white chocolate chips in the microwave by microwaving them for 30 seconds at a time and stirring between nukes. In another large bowl combine the rice, cranberries and coconut. Pour the melted chocolate over the rice mixture. Stir to combine.

Drop in clusters onto wax paper or parchment paper using a tablespoon. Put wax paper on a cookie sheet and put into the freezer for about 15 minutes until the cookies set. May then be stored at room temperature. Yummy. Would be FANTABULOUS with dark chocolate or bittersweet chocolate.

Quick Dip

Microwave a good chunk of Philadelphia cream cheese until soft. Top with salsa. Serve with gluten free crackers or tortilla chips.  ¶ 4:46 PM

  Hello, all. I am the oft-silent male contributor this blog.

Isn't my wife amazing? I just spent some time reviewing all the posts that she has made to this blog we call Market 314. I am impressed. Although I participated in some of the posts, it has been awhile since I've done so. In large part, she has taken over and made this endeavor something worth reading/following. And although I would read the posts one and a time as they were posted, I had not read them as a whole.

Having done so, I can only repeat: isn't she amazing? I am inspired to cook, to write, and to experience life as fully as she has over the past several months.

We are all truly blessed to know her.  ¶ 3:51 PM

  Wednesday Dinner

I'm sitting on the floor in my kitchen, back against the cupboard under the sink, feet against the stove, computer propped on my legs. Homemade apple (and pear) sauce is simmering on the stove. I just burned my mouth tasting it because I'm so impatient. In the oven, an experiment is baking. It is baked brown rice and pumpkin risotto. It smells good and tastes good so far. I'm thinking of topping it with crispy bacon crumbles, pecorino cheese, and maybe some sauteed greens.

Applesauce with pears
3 golden delicious apples, peeled, quartered and chopped
3 pears, peeled, quartered and chopped

Put the fruit in a large saucepan and cover with just enough water. Bring to a simmer and cook until tender. Mash with a potato masher and sweeten as desired.

I added a little honey, about a tablespoon of brown sugar (I know, it's just ghastly that I would add sugar to applesauce, but the soft brown texture was calling to me!!) and some vanilla. It only needs a LITTLE BIT of vanilla. Now I'm allowing all the excess liquid to cook off. I just tasted it again, without burning my mouth, and it tastes great.

Baked Brown Rice and Pumpkin Risotto
about 1-3/4 cups of cooked brown rice
2/3 cup pumpkin puree (I used canned)
half a shallot, minced
about 1 tablespoon minced onion
1 clove of garlic (I would increase)
Wegman's basting oil

I sauteed the shallot and onion in the basting oil until they looked tender and then added the minced garlic. Add the pumpkin puree and season with salt and pepper. I added a little water to thin the pumpkin mixture to the consistency of thick soup. Add the cooked rice. Stir to combine. Pour into a casserole, top with a drizzle of basting oil and bake at 325 degrees.

Oh, and did I mention I'm listening to Christmas music? I know, what is this world coming to? I just can't help myself. It helps put me in a happy mood and melts away the stress of the day. It really is better than chocolate, if you can believe that.

Enjoy!  ¶ 6:40 PM

  When the weather turns cooler, the sunsets more brilliant, and I find myself detouring to enjoy the crunch of leaves under my feet, I know it's fall, my favorite season. Autumn is for eating, and pumpkin is the quintessential fall food. For the longest time I thought it was only for pies and pumpkin roll.

But I was inspired the other day to try a pumpkin soup recipe, which did not please me enough to warrant an appearance here, but it did inspire me to try the leftover pumpkin in muffins.

The muffins disappeared quickly; so I made another batch this morning.

Pumpkin Muffins

2-1/2 cups of Pamela's Pancake and Baking Mix*
2/3 cup of brown sugar (you may reduce to 1/2 cup if you want the muffins less sweet)
1 teaspoon cinnamon
pinch of salt

2 eggs
1-1/2 teaspoons vanilla extract
1/2 cup milk or half-n-half
2 tablespoons canola oil or melted butter
1 cup of pumpkin puree (I used organic canned pumpkin)

Combine first four ingredients in a large mixing bowl with a wisk. Beat the eggs, vanilla, milk, oil and pumpkin puree in a separate bowl. Pour the wet ingredients over the dry ingredients over the dry ingredients and mix by hand until well combined.** Pour into 12 lined muffin cups and bake at 350 degrees for 18-20 minutes. If you allow them to cool for a little while before diving in, they will peel from the muffin papers much more easily than when they are hot. Enjoy.

*This baking mix is the BEST. I love it for it's slightly sweet flavor and because it is so easy to use. If you love to bake and are gluten-free, I urge you to run out and buy a 4-pound bag of this mix and use it religiously.

**I have read that because of being gluten-free, these batters can withstand quite a beating. It's my thought that the mixing will not develop the elasticity that results from the gluten in typical baked goods, a reason that recipes caution against over mixing of quick breads and other things that you want to be light and fluffy. Hence, the silver lining to being gluten-free! My muffins are fluffy!  ¶ 12:00 PM

  BLT Pizza

Gluten Free pizza crust from Whole Foods Gluten-Free Bakehouse
Pasta Sauce from Muir Glen
Organic spinach
Fontina cheese, grated
Boar's Head bacon, cooked and crumbled

Preheat oven to 350 degrees. Spread pasta sauce over pizza crust. Tear spinach into quarter-size pieces and sprinkle on top of pizza crust. Next sprinkle bacon on top. Sprinkle a few dried red pepper flakes on top if desired. Top with grated fontina cheese and bake for 25 minutes or until pizza is done to your liking.

Very good, especially when enjoyed with Bonny Doon Riesling, as we did. Next up...Iron Chef America.  ¶ 8:36 PM

  Saks Gluten-Free

There is a local deli just off the F&M campus that has the BEST sandwiches. At work, when someone is having a particularly challenging day, we usually order from the deli. Since I've been diagnosed with celiac disease I cannot enjoy their sandwiches, but I still pine for the chewy crumb of the bread and taste of their ingredients. There is one particular sandwich that has grilled chicken, basil, tomato and mozzerella cheese, called the Saks. After watching my coworkers enjoy these sandwiches the other day, I really had the hankering to enjoy a sandwich. As luck would have it, we had been down in Northern Virginia last weekend visiting my hubby's parents, and we found gluten free baguettes made by Glutano that are quite good.

So, trying to feed my Saks-induced craving, I set out to create a delicious gluten free sandwich. I toasted the baguette for ten minutes and then split it open and spread it with herbed cream cheese. Next came organic Applegate Farms roasted chicken breast lunch meet and a little salad made of cherry tomatoes and basil from Market. It was fantastic! My hubby did not speak while he was eating his sandwich. When it renders him speechless, I know it's good.  ¶ 8:12 PM

  I love eating my way through Market and learning about my tastes and the food while I'm at it. I've been contemplating a particular risotto recipe for about two years now, and I finally went to Market and purchased the ingredients needed to actually make the risotto. The risotto is corn, tomato and basil risotto from the Joy of Cooking. While shopping for the ingredients I learned that we could have sweet corn into October, although the fury of Ernesto may make it more expensive and more difficult to obtain. See, the farmers are so smart they plant it in several stages; so fresh ears are being plucked for weeks. I feel silly that I didn't know this sooner but elated that I know the little secret about fresh sweet corn in October.

It was an early fall, rainy, foggy evening. I put on the playlist called "Crooners" and stirred and tasted to the sounds of Ella Fitzgerald, Frank Sinatra and Tony Bennett.

My hubby and I sat and ate the risotto while enjoying Memoirs of a Geisha and some red wine. I highly recommend this dish. I'm happy to report that the risotto was even better the next day.

Fresh Corn Risotto with Basil, Tomato and Lime
4-6 servings

Combine:
1 cup diced seeded peeled ripe tomatoes (I used cherry tomatoes and did not peel them, delicious!)
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice (I did not use and it tasted fine without it)
1/4 teaspoon salt, or to taste

Bring to simmer:
5 cups chicken stock (I did not have enough so I just added water to make 5 cups and added some salt)

Cut:
2 cups corn kernels from 4 or 5 large ears

Heat in a large saucepan or deep skillet over medium heat until the foam subsides:
2 tablespoons butter, unsalted

Add:
1/2 finely chopped scallions (I used shallots, which I just LOVE for its mild flavor), and cook until translucent, about 5 minutes

Add:
1-1/2 cups Italian rice or American medium-grain rice

Stir to coat with the butter. Add:
1/2 cup dry white wine

Cook, stirring, until absorbed. Add 1 cup of the simmering stock and cook, stirring, over medium-low heat until the stock is absorbed. Add the remaining stock, 1/2 cup at a time, cooking and stirring until the liquid is almost completely absorbed before adding more. Continue adding the remaining stock, in 1/2 cup additions, stirring and cooking over medium-low heat, until the rice is almost tender, about 15 minutes. After stirring in half the stock, add half of the corn. Continue to cook, stirring and adding stock as needed, until the rice is tender but with a slight firmness to the center of the grain, 5 to 10 minutes more, or longer depending on the rice. Stir in the corn kernels and tomato mixture. Season with salt and petter.

Spoon into bowls and sprinkle with grated parmesan cheese.  ¶ 11:18 PM

  Well, there has been too much Gluten Free food to enjoy lately. Black bean chili, brownies, peanut butter bars, chorizo and feta tacos, stuffed shells, French bread, and the list goes on and on. I found a fabulous blog that I've been trying to cook and taste my way through. It is the Gluten Free Goddess. Her recipes for peanut butter bars and stuffed shells are fabulous. It's so inspiring to see recipes that I know I can cook and enoy and to see her passion for such good, healthy food.

It's been almost three months since my diagnosis. At times I have been angry, bitter and deeply saddened by the foods I have had to give up. No more chewy pizza from the shop down the street or sandwiches from the deli. Instead, I have discovered some new favorites. And slowly, I have shifted my mentality from that of "living to eat" to "eating to live". I have a choice - I can either eat the foods that I know will taste fabulous but make me sick and enjoy them, but it will be the only source of enjoyment for me because it will make me so sick that I will be unable to enjoy other areas of my life. Or, I can eat that which I know will restore my health and live to enjoy all the other aspects of my life. I choose the second path. And so this journey has become incredibly liberating. I have new favorites. My body asks me for brown rice and black beans and fresh vegetables and organic meats.

Over the past three months I've begun to compile a list of favorite foods. I got the inspiration to post some of my favorite foods from the Gluten Free Goddess.

1. Coffee (has been and remains a favorite)
2. Breyer's ice cream (most of the natural flavors are fine for me)
3. Brown rice
4. Black beans in any way, mashed with green chilis for taco fillings, cooked into chili, heated and topped with feta as a taco filling, atop tortilla chips for nachos, and any other way I can find
5. Lundberg rice cakes
6. Peaches (have been a favorite for a long time, but I enjoy them even more now)
7. Tomatoes
8. Brown rice pasta
9. Thai kitchen noodle bowls.
10. Wellshire Farms organic, gluten free meats
11. Corn tortillas.

And the list goes on.

New chili recipe:

3 slices of Wellshire Farms Canadian Bacon, diced
1 onion, diced
1 small purple bell pepper, diced
1 small red bell pepper, diced
2 cloves of garlic, minced
3 teaspoons of chili powder
3 teaspoons of cumin
1 teaspoon of oregano
1/4 teaspoon of cinnamon
28 ounce can crushed tomatoes
1-15 ounce can dark red kidney beans
3-15 ounce cans black beans
1/4 cup Maker's Mark
1/4 cup chopped cilantro
1 large tomato, diced
splash of vinegar (I like brown rice vinegar that I know is gluten free.)

Saute the onion and peppers and bacon until the onion is translucent. Add garlic and cook for a few more minutes. Add chili powder, cumin, oregano and cinnamon and cook for 2 minutes. Add the Maker's Mark and deglaze the pan. Add the can of tomatoes and beans. Cook until heated and flavors mingle, at least 30 minutes. At the end add in the cilantro, chopped tomatoes and vinegar. Serve with cheese and tortilla chips.  ¶ 6:08 PM

  Today we were very ambitious as far as cooking.

Menu:

Dry-rubbed Grilled Flank Steak
Provencal Egg Salad
Deviled Eggs
Vietnamese Coleslaw
Chocolate Cream cheese Brownies
Watermelon

The flank steak was rubbed with a mixture of salt, sugar, lime zest, cumin, chili powder and cilantro. It sat for an hour before being broiled in a hot skillet. The Provencal egg salad consisted of garlic aoli, shallots, capers and of course, hard boiled eggs. The deviled eggs were made with mayonnaise, dijon mustard, shallots, cirachi, salt, pepper and vinegar. The Vietnamese was my (ESB) pride. It has cabbage, carrots and cilantro and was dressed with lime juice, fish sauce, oil and garlic. The brownies are still cooling, but they are GLUTEN FREE!!!!! And boy am I going to enjoy them. They are made from a Bob's Red Mill mix. We did the cream cheese variation, which is a mixture of cream cheese, eggs and sugar layered between the blankets of chocolate brownie. I have not had a whole one yet, but I snatched a little piece off the edge, and it was delicious. I have a feeling I will be making quite a few of these. Can anyone say Holden Beach? You've got to have brownies at the beach!  ¶ 6:22 PM

  We had so much good food this weekend. I finally found gluten-free pizza crust that passes the taste test. My gluten eating hubby and firiends enjoyed the pizza as much as I did. It's from Whole Foods Market. We put pesto, roasted red peppers, marinated artichokes, sauteed onions, feta and manchego cheese on it. It was fabulous.

Of course the hardshells were great, as was the corn, pepper encrusted tuna, blueberry pancakes, black sesame rice crackers, brie, red wine and garlic chicken nuggets, roasted spicy potatoes, green beans and garlic aoli. Oh yes, and the ginger molasses gluten free cookies from Whole Foods are tasty too.

This weekend was great. The cottage is always relaxing and pleasant, even if it is hot as anything out on the end of the dock when the sun's a-baking and there is no breeze to evaporate your sweat. I saw tons of fish jumping, their silvery white skin slapping the water, birds of prey skimming the water for brunch, toads and tons of boats. I'm always torn between the words on the pages of the book I'm reading and the poetry of what's going on around me.

It was a fantastic holiday weekend - even if I did have to share my hubby with World Cup soccer. :-) But it only happens once every four years; so I think I can live with it.  ¶ 10:15 PM

  I just have one thing to say about this holiday weekend....

HARDSHELLS ARE GLUTEN-FREE!!!!!!!  ¶ 7:25 AM

  Last night was the best outing I've had in a long time. We met my Mom, Dad, Pa-paw, Aunt Jane and Uncle Mike at Carr's, the best local restaurant. We had cocktails, terrific wine, tasty appetizers, fantastic main courses and delicious chocolate Creme Brulee for dessert. The company was great, and the food was wonderful. I think my Aunt Jane liked the meal, which I was quite nervous about. She has traveled extensively in France, and she knows food. Did I say we had a great time? I'm so blessed with a great family. I looked around the table and couldn't believe I belong to such a cool family. I'm so thankful for the influence they've had on me. I'm so thankful just to have been able to spend that time with them.  ¶ 7:20 AM

  Today is Monday, June 26. It's been six months since my grandmother passed away. This weekend and today a few tears have been shed while thinking of her and missing her. I think I'm finally getting to the point where I can talk about her and say that I miss her without feeling bad about myself or without crying all the time. Tonight it was a song that brought some tears to my eyes. We were listening to Michael Buble sing Can't Help Falling in Love, and the tears started coming. For some reason it reminds me of Grandma. Maybe it's a song she liked, or maybe it's a song that I think she liked. But it was while I was cooking dinner, and I was drying my eyes with the flour sack towels she gave me for Christmas the year I got married. I think if she had seen me she would have laughed.

I also had a sudden intense feeling that she was with me and that it was all ok. I miss her, and I want to be like her. But it seems the more I try to be like her the less I become. As I was crying into the spinach a thought hit me that she was telling me to not try to be like her but to be myself - be the person she's always loved. That's a scary thought for me, but I think it's one that deserves my thought and consideration. I feel a peace about letting her go that I have not felt in a long time. I definitely need to think this over and pray about it. I need God's strength to be the person I'm meant to be, not to just be like someone I dearly love. And I think by being myself I will honor Grandma and myself so much more.

Thanks, Grandma for inspiring me. Your legacy lives on. Thank you, God for giving me the gift of a grandmother like her.  ¶ 7:31 PM