No Mo' D'oh Dough!

Hethyr:  WOW!  Has it really been over four months since we last posted?!  I knew it had been a while, but I didn't realize it had been THAT long.

Well, we've had a very eventful few months to say the least!  We visited family in Florida and Illinois in late July and early August...

...Jon ran a marathon in early August...

...and started back to school mid-August...

...I was sick for most of September and my dear, sweet Dad passed away at the end of the month so I spent a couple of weeks at home in Florida with my family...

...and I've been spending the last few weeks playing catch-up with my business and our house and helping out the owners of the yoga studio where I work while they've been out of town.  WHEW!!!  Well, that pretty much brings you up to date.  Well, almost...

I also found out in July that I have Lyme disease.  Yep.  You know all of those food sensitivity issues I've been dealing with for the past year-and-a-half?  They're seemingly all related to the Lyme disease, which I've had for the last 13 YEARS.  I've started a homeopathic treatment course, but it will probably be a LONG road of healing ahead!

With all of that said, I have a feeling you'll understand why we've been absent for a while.  :)  However, we do still plan on posting as we're able and maybe the blog will take a bit of a new direction with mostly gluten-free, dairy-free and refined sugar-free recipes (it's kind of veered in that direction lately, anyway).  That's one of the great things about writing a food blog, I think - being able to adjust the recipes as needed for what's going on at the time.  I hope this will help some of you who may be dealing with some of the same sensitivities.

In our last post, "Saturday Nut Fever," I promised you a gluten-free pizza recipe using the Faux 'Fredo Sauce.  Not only will I give you that recipe, but I'll give you a couple more using the same yummy gluten-free crust.  I am a total sucker for good pizza and that is probably one of the top three items that I miss after cutting out gluten (over a year ago) and dairy (in the last 6 months or so).  Not usually being one to sit back and sulk because I'm not supposed to have it, I decided to go on a hunt for a GOOD gluten-free crust recipe.  There are endless recipes for GF pizza dough, but most of them straight-up suck.  Actually, come to think of it, I've NEVER had a GF pizza that I was thrilled with - I've always just settled because beggars can't be choosers... only now we can!  This GEM of a recipe is one worth holding on to.  If I can't tell that it's GF, I'm willing to bet that most others can't either.  This dough is thin, crispy and oh-so-yummy!  The recipe makes enough for eight pizzas, so I usually halve it and we still get pizza several times in one week.  Or I make the whole batch, we have friends over, and we still wind up with enough for a couple more pizzas.  Either way, it's pretty awesome.  I haven't tried freezing the dough yet because we never have any left, but if I try that one of these days, I'll give you an update and let you know how it works.

Click HERE for the Gluten-Free Pizza Dough Recipe from "Healthy Bread in Five Minutes a Day" via Shooting the Kitchen.  Note: After rolling out the dough, I usually brush most of the excess brown rice flour off of the top using a basting brush - it makes it much easier to spread out the sauce.

Gluten-Free Turkey and Bacon Faux 'Fredo Pizza (can also be Dairy-Free)

Makes one 14-inch pizza

Half mozzarella, half vegan cheese

1/2-pound (orange size portion) Gluten-Free Pizza Dough

Brown rice flour (for dusting)

1 cup (or more) Faux'Fredo Sauce

1 large onion, sliced

4 large garlic cloves, peeled and minced

6 ounce boneless, skinless turkey breast, cooked and thinly sliced

4 sliced applewood smoked bacon, cooked and crumbled

1 to 1 1/2 cups shredded mozzarella cheese or vegan mozzarella cheese (I use Daiya, but I prefer to go very light)

Fresh basil for garnish

1.  Thirty minutes prior to baking, preheat oven to 500°F, with a baking stone placed on the middle rack.

2.  Dust the surface of the refrigerated dough with brown rice flour and cut off a 1/2-pound (orange-size) piece.  Dust with more rice flour and quickly shape into a ball.  You will need to use lots of rice flour to prevent the dough from sticking to your hands or the work surface, but avoid working lumps of flour into the dough.

3. Liberally sprinkle brown rice flour onto a 14-inch square piece of parchment paper.  Flatten the dough with your hands into an even circle, sprinkle generously with more rice flour, cover with another 14-inch piece of parchment paper, then roll the dough between the parchment to produce a very thin round (about 1/16- to 1/8-inch).  Peel away the top piece of parchment paper, leaving the crust on the bottom piece.

4.  Brush away most of the excess brown rice flour from the top of the dough, then spread a layer of Faux 'Fredo Sauce.  Top with onions, garlic, turkey slices, crumbled bacon and shredded cheese or vegan cheese (or try half and half like we did).

5.  Slide the pizza and parchment directly onto the baking stone.  Check for doneness in about 12 minutes (parchment paper will turn black, which is fine).

6.  Cool just slightly, top with fresh basil leaves, slice and serve.

Gluten-Free Pulled Pork Pizza (can also be Dairy-Free)

(Sorry... this one disappeared before we could snap a picture!)

Makes one 14-inch pizza

1 large onion, sliced

1 medium green bell pepper, seeded ribbed and sliced

1 tablespoon olive oil

1/2-pound (orange size portion) Gluten-Free Pizza Dough

Brown rice flour (for dusting)

1 cup (or more) gluten-free barbecue sauce, store-bought or homemade

4 large garlic cloves, peeled and minced

1 cup (or more) barbecue pulled pork (I use leftovers from a previous meal)

4 sliced applewood smoked bacon, cooked and crumbled

1 to 1 1/2 cups shredded provolone cheese or vegan mozzarella cheese (I use Daiya, but I prefer to go very light)

Fresh cilantro, for garnish

1.   In a large skillet, sauté the onions and green bell pepper in olive oil until slightly softened.

2.  Thirty minutes prior to baking, preheat oven to 500°F, with a baking stone placed on the middle rack.

3.  Dust the surface of the refrigerated dough with brown rice flour and cut off a 1/2-pound (orange-size) piece.  Dust with more rice flour and quickly shape into a ball.  You will need to use lots of rice flour to prevent the dough from sticking to your hands or the work surface, but avoid working lumps of flour into the dough.

4. Liberally sprinkle brown rice flour onto a 14-inch square piece of parchment paper.  Flatten the dough with your hands into an even circle, sprinkle generously with more rice flour, cover with another 14-inch piece of parchment paper, then roll the dough between the parchment to produce a very thin round (about 1/16- to 1/8-inch).  Peel away the top piece of parchment paper, leaving the crust on the bottom piece.

5.  Brush away most of the excess brown rice flour from the top of the dough, then spread with a layer of barbecue sauce.  Top with onion and pepper mixture, garlic, pulled pork, crumbled bacon and shredded cheese or vegan cheese.

6.  Slide the pizza and parchment directly onto the baking stone.  Check for doneness in about 12 minutes (parchment paper will turn black, which is fine).

7.  Cool just slightly, top with fresh cilantro, slice and serve.

Gluten-Free Pesto and Squash Pizza (can also be Dairy-Free)

Makes one 14-inch pizza

1 large red onion, sliced

1/2 tablespoon olive oil

1/2-pound (orange size portion) Gluten-Free Pizza Dough

Brown rice flour (for dusting)

About 1 cup garlic scape pesto or basil pesto (store-bought or homemade... if you're dairy-free, you'll need to make your own without the cheese) mixed with a little water - you're going for the consistency of a thick sauce

4 large garlic cloves, peeled and minced

1 delicata squash, seeds and fibers removed, thinly sliced

1 to 1 1/2 cups shredded gouda cheese or vegan mozzarella cheese (I use Daiya, but I prefer to go very light)

Fresh sage, minced for garnish

1.   In a skillet, sauté the onion in olive oil until softened.

2.  Thirty minutes prior to baking, preheat oven to 500°F, with a baking stone placed on the middle rack.

3.  Dust the surface of the refrigerated dough with brown rice flour and cut off a 1/2-pound (orange-size) piece.  Dust with more rice flour and quickly shape into a ball.  You will need to use lots of rice flour to prevent the dough from sticking to your hands or the work surface, but avoid working lumps of flour into the dough.

4. Liberally sprinkle brown rice flour onto a 14-inch square piece of parchment paper.  Flatten the dough with your hands into an even circle, sprinkle generously with more rice flour, cover with another 14-inch piece of parchment paper, then roll the dough between the parchment to produce a very thin round (about 1/16- to 1/8-inch).  Peel away the top piece of parchment paper, leaving the crust on the bottom piece.

5.  Brush away most of the excess brown rice flour from the top of the dough, then spread with a layer of the pesto-water mixture.  Top with onion, garlic, sliced squash, and shredded cheese or vegan cheese.

6.  Slide the pizza and parchment directly onto the baking stone.  Check for doneness in about 12 minutes (parchment paper will turn black, which is fine).

7.  Cool just slightly, top with fresh minced sage, slice and serve.

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Jon:  No gluten, no dairy, and no sugar.  Raise your hand if this would kill you.  My hand is up.  Geez, I spent years subsisting off nothing but cereal, pasta, sandwiches, quesadillas, and various poisonous fast food items.  All of those things have gluten, dairy, or sugar... except for maybe the fast food, which is not really food at all, rather a combination of laboratory-concocted contagions, and therefore may be exempt from having any actual food-related properties.

Despite her crazy dietary restrictions, Hethyr has somehow managed to work pizza into her diet.  And quesadillas.  And grilled cheese.  And ice cream.  And chocolate.  She eats almost like a non-restricted person... even better, most of the time.  The only catch is that she spends about thirty hours a day in the kitchen.  But creativity and ingenuity go a long way when it comes to cooking.  I think half the edibles in our refrigerator were made out of nuts.  The other half grew out of the ground.  The other half came from happy animals.  (We don't cover fractions until April in first grade, so I'm doing the best I can).

It's been a tough stretch with Terry's death and Hethyr's Lyme disease diagnosis.  When things get difficult in life, you've got to find happiness, solace, and healing where you can.  Food can supply all three of these things.  More specifically, PIZZA can supply all three of these things.  Pizza should win a Nobel Prize for awesomeness.  Of course it's questionable whether gluten-free pizza can actually be called pizza much of the time.  But Hethyr's recipe rocks.  Yes, it's true that my liberal "open-minded" palate is easy to please with food.  But I assure you, this dough is delicious.  All you GFers should give it a try and see for yourselves.

 

Saturday Nut Fever

Hethyr:  At the risk of sounding like a Debbie Downer, I must admit that for a while I've been feeling rather uninspired in the kitchen until very recently.  Though I love to cook, I often don't feel like making the effort when it comes to cooking for Jon and me after long days of cooking for clients.  And now with my dietary restrictions, it's not as easy for Jon to just whip something up for both of us... no more quesadillas or grilled cheese sandwiches for this girl.  No more calling our favorite pizza place for a pie on a night we don't feel like cooking.  And even one of the (VERY FEW) "safe" restaurants in town is no longer safe.  I ordered a salad that I've eaten several times before and something must have been cross contaminated with gluten, because I paid for it for a full three weeks.  From now on, I will certainly be a bit more hesitant about ordering from their gluten-free and/or vegan menus.

"Make yourself a dang quesa-DILL-a!"

However, I made a discovery maybe a month or two ago that has eased the pain of not being able to have dairy... at least to some extent...  okay, I still miss cheese terribly.  But, I decided to try my hand at making my own nut milk (even though I've never really liked the store-bought stuff) and let me tell you - this stuff is top notch!  It's also super-easy to make and it's the only alternative milk that I've had that is thick and creamy like real milk and doesn't have an overpowering nutty taste.  Score!  I also adapted a recipe I found all over the Web to come up with a really great soft cheese substitute (think spicy ricotta-esque) that has become my go-to for spreading on gluten-free crackers, but I'd still love to find a substitute for things like mozzarella and cheddar, so I'll still be on the lookout.

Aside from cheese, I also really miss yogurt.  I've tried the store-bought almond-based, dairy-free stuff and I think it's disgusting.  I've also tried the store-bought coconut-based, dairy-free yogurt and I like it, but it's expensive and not something I'm willing to buy on any kind of regular basis.  So where does that leave me?  Again, nuts to the rescue!  I found countless recipes online for a raw cashew "yogurt" and opted to try it my own way.  The results were quite a success.  I first tried it in a dill sauce to serve with salmon and, aside from a slightly grainy texture, I was surprised at how great it was.  The next day I tried it with homemade gluten-free granola and was again pleasantly surprised by the results.  I'm positive that cashews would result in a smoother, creamier texture but cashews also have a stronger nut flavor.  So it's up to you what kind of nuts you want to use.  I will mix it up depending on my mood.

Nutty goodness: cheese, milk & yogurt

But my favorite discovery so far has been a nut-based Alfredo-style sauce.  There are quite a few recipes for this online, but I made my own.  While I realize that the nut milk and nut yogurt are not exact substitutes for dairy-based products, I am willing to boldly say that most people would not have a clue that this Faux 'Fredo Sauce isn't the real deal.  I have a VERY picky palate and this stuff is awesome.  I have used it on pizza and pasta so far, and I have NO complaints whatsoever!

So, although not overwhelmingly inspired in the kitchen lately, I am finding things that make my gluten-free, dairy-free life a little more joyful and I'm still on the lookout.  I will definitely share them with you, dear readers, if I feel like they're worth sharing.  For now, please enjoy the following FOUR recipes!  And, if you're good, maybe next time I'll post a recipe for an amazing gluten-free pizza you can make using the Faux 'Fredo Sauce.  :)

Macadamia Nut Milk

 

Makes about 4 cups

1 cup raw macadamia nuts

Water for soaking

4 cups water

1.  Soak macadamia nuts in water overnight in the refrigerator, then drain and rinse.

2.  Place macadamia nuts in a good blender with four cups of water and blend well.

3.  Place a colander over a large bowl and line with a flour sack cloth and pour in the nut mixture.  Once milk has drained through, gather four corners of the cloth and squeeze to release all of the nut milk.  Discard nut pulp or reserve for another use. 

4.  Pour nut milk into a reusable container with an airtight lid.  Store in the refrigerator. 

* Note:  I've stored this for up to a week at a time in the refrigerator, but I don't know how long it will keep after that - it never lasts that long in my house and I usually make a double batch.  I go through about 1/2 gallon per week between drinking, cooking and baking.

Spicy Macadamia Nut "Cheese"

 

Makes about 2 cups

1 1/2 cups raw macadamia nuts

1/4 cup water

2 tablespoons white wine

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

Up to 2 tablespoons of nutritional yeast (optional)
3 large garlic cloves, minced

1/2 teaspoon kosher or sea salt

Pepper, to taste

Sriracha hot sauce, to taste (I use a lot because I like it spicy!)

1.  Soak nuts overnight in water, then drain and rinse.

2.  Add all ingredients to a good blender and blend until smooth.  Taste and adjust seasonings and/or Sriracha.

3.  Eat right away or chill in a covered jar in the refrigerator overnight to let flavors develop.  Store for up to one week in the refrigerator.

Note:  This is a very versatile recipe... instead of Sriracha, try some curry powder, Herbes de Provence or chopped fresh rosemary or oregano to add flavor... or any other herbs and spices you can think of!

Macadamia Nut "Yogurt"

 

Makes 2 cups

1 cup raw macadamia nuts

1 cup water

1.  Place cashews and water in a good blender and blend until the consistency of heavy cream.

2.  Pour mixture into a jar and cover with a coffee filter secured with a rubber band.  Place in a warm place (like the top of your refrigerator) and allow to sit. 

3.  You can start checking the yogurt after 6 hours, although mine has taken up to 24 hours.  First you'll see small bubbles start to form, then you'll see the "whey" or liquid sink to the bottom and the "curd" or solids floating above that.  You can also smell a slightly sour smell.  At this point, transfer the yogurt to the refrigerator and chill.

4.  When you're ready to eat it, stir together the "whey" and yogurt.  You can sweeten it with honey, vanilla, agave nectar, maple syrup, etc., etc., etc. if desired or stir in some granola and fresh fruit.

Faux 'Fredo Sauce

 

Makes about 3 to 3 1/2 cups

1 cup raw cashews

1 cup raw macadamia nuts

1/2 cup raw pine nuts

1 1/2 cups hot water

1 tablespoon lemon juice

3 large garlic cloves

1 teaspoon salt

1 teaspoon pepper

1.  Mix all ingredients together in a good blender and blend until smooth.  Use immediately or pour into a jar with a lid and allow to sit in the refrigerator overnight for the flavors to develop.  Use it on pasta, dip (gluten-free?) breadsticks in it, use it on pizza (check back next time for a recipe!) or drizzle it over steamed veggies...  I have a feeling I'll be finding a LOT of uses for this one!

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Jon:  My wife loves nuts.  Big nuts, little nuts, round nuts, oblong nuts, smooth nuts, bumpy nuts, dark nuts, light nuts... it doesn't matter what they look like or who they belong to... she simply adores them.  The girl just can't get enough nuts.

Of course I'm talking about edible nuts that grow on trees, so if all you perverts can go ahead and get your minds out of the gutter then I will continue with my nut monologue.

Our lazy Susan houses several large, medium and small mason jars full of nuts.  We have a two-gallon tupperware bin full of more nuts.  Our garage freezer has various bags, jars and sacks full of nuts.  In fact, I don't know that I've ever seen so many nut sacks in one house in my entire life.  Macadamia nuts, hazelnuts, pine nuts, almonds, cashews, pecans, pistachios, walnuts... it's nutrageous.

Even before Hethyr learned to make all sorts of nut-based concoctions like milk, yogurt and cheese, she purchased and consumed nuts by the pound.  On more than one occasion, I can honestly tell you that she bought more than one hundred dollars worth of nuts from Whole Foods.  She would load up her grain bags with dozens of scoops from the bulk aisle bins like some mad nutaholic.  I've never seen a girl walking around a grocery store with such massive nut sacks in all my life.

I suppose that when you can't consume gluten or dairy, you find solace in the delicious snackability of nuts.  But over the last several months, it has been amazing to see how many other products she can make with them and how she can use these in various recipes.  She probably takes in a thousand times the recommended daily amount of protein for a person her size.  There is no doubt that the recipes are über-healthy as well as tasty.

So next time you go to Whole Foods, if you are startled to see a tiny girl with enormous nut sacks, be sure and thank her for all the delicious recipes.

Goodbye, Waldo...

Waldo Canyon Trail has always been our favorite "in-town" hike and now it's gone along with thousands of acres of forest and homes/buildings on the west-side of town.  We had planned on doing a regular blog post this week, but in light (definitely no pun intended) of what's going on, we didn't feel that it was appropriate.  Our dear city is burning and all we can do is watch and be prepared in case we have to evacuate (we don't think we will, but neither did a lot of the folks on the west-side).  Our hearts are breaking and our thoughts are with all of the amazing firefighters, volunteers and evacuees.

Facebook picture from Sa Bine to KKTV 11 News... heart-wrenching.

Time to Try Your Hand at Home-Brewed Kombucha?... Kom-Betcha!

Hethyr:   

I have a slight obsession. 

 

One of the kitchen cabinets

A few of the pantry shelves

One that Jon has teased me about for years. 

The top shelf of the kitchen refrigerator

 

The bottom shelf of the kitchen refrigerator

But now he's finding out just how awesome this obsession is. 

One shelf of the garage refrigerator

The door of the garage refrigerator

"Hi, I'm Hethyr and I'm a JAR-oholic."

The lazy Susan

A living room table

 
I also love bottles. 

The kitchen ledge

The bathroom medicine cabinet

And now that I'm brewing a gallon of kombucha about once every 10 days or so, a lot of those jars and bottles are getting used... not that they weren't being used before I started brewing!  I've got a feeling Jon will have plenty to say about the jars, so I'll fill you in on why you might want to brew your own kombucha and how to go about it if you choose to do so (which you should!).

Batch No. 2 of home-brewed kombucha

First, what the hell is kombucha?  Unless you shop at a natural grocer, you may have never even heard of this stuff.  It's a fermented tea that's been around for centuries and is known for it's health-boosting benefits.  Per KombuchaKamp.com, it's not a cure-all, but it helps to "bring the body back into balance so that it may heal itself naturally."  I was introduced to it about five years ago when my dad first found out he had cancer.  He was in the process of changing his diet and took me to a little raw food restaurant down the street from his house for lunch.  He pointed out a bottle of GT's Kombucha and told me I should try it.  I loved it and have been hooked ever since.

Though I love the stuff and the idea of the health benefits, buying it by the bottle at Whole Foods (or another health food store) is way too expensive to do on a regular basis... at least on our meager income!   ;)  So I've been chatting with my sister-in-law about it for the last year or two.  She brews her own and has told me how easy it is, but I sort-of didn't believe her for some weird reason.  I had all of the necessary equipment the entire time and was just too nervous to try it, but my fear was entirely unfounded.  It's so incredibly easy to make this stuff!
If you need a kombucha starter - also referred to as a SCOBY (Symbiotic Colony of Bacteria and Yeast)   - here's an excellent video on how to grow one...

Or you can order a starter from here...  http://www.culturesforhealth.com/starter-cultures/kombucha.html.  I haven't tried it this way, but I've ordered yogurt cultures from this site and I recommend them.  They also have a ton of useful info, videos and recipes.

Once you've got your SCOBY(s)...

That white layer is the SCOBY

 ...here's what you'll need to brew one quart (you can adjust accordingly if you want to brew more at once):

• 2 1/2 cups distilled water
• 1/4 cup organic sugar
• 2 black or green tea bags
• 1/2 cup starter batch of kombucha - use some of the batch from growing your SCOBY or some store-bought unflavored kombucha
• SCOBY
• Clean and sterilized glass jar(s)

Here's what to do:

1.  Bring water to a boil, remove from heat and stir in the sugar until dissolved.  Add tea bags and steep for 15 minutes and then let cool or, if you prefer, you can leave the bags in until the tea has cooled completely.

2.  Once the tea has cooled, remove tea bags if you haven't already and pour the tea into the jar(s).  Add the starter kombucha and your SCOBY, cover the jar(s) with a tightly woven cloth, paper towel or coffee filter and secure with a lid band or rubber band (it needs to breathe, so don't use an airtight lid).

3.  Place in a warm, dark place for about a week.  At that point, taste the kombucha and, if it tastes ready, remove the mother SCOBY and the newly formed baby SCOBY with clean hands and transfer the kombucha to bottles (straining through a fine plastic mesh strainer if desired) or just put a lid on the jar in which you brewed.  You can now use both SCOBYs to culture new batches of kombucha.  If they've fused, you can tear them apart.

NOTES:

- You can flavor kombucha using fresh, frozen or dried fruit, fruit juice, herbs, etc.  I used ginger in my last batch.

- You may notice a brown stringy substance in the jar.  This is the yeast culturing the tea and is a completely normal byproduct of the fermentation process.

That brown blob is yeast.  Wonder who
first decided this stuff was okay to drink?

 

- The SCOBY may float horizontally or vertically or may sink and it's fine.

- For more information, I would suggest trolling around the Cultures for Health website and, in particular, their kombucha section.  There are FAQs, recipes, videos, troubleshooting, etc.

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Jon:  "Obsession: An almost insane desire, longing, or burning lust for someone or something.  You feel like without that thing or person, you are not complete and can't cope, or - in extreme circumstances - live, unless you have the object you desire."

I remember when Hethyr's obsession used to be me.  Now it is jars.  I simply can't compete with functional storage canisters and screw-top lids.  Sigh.

It all started out harmlessly enough.  A few years ago, Hethyr started using jars for homemade holiday gifts.  Over time, the jars worked their way into our fridge and cabinets.  I would get reprimanded for pitching empty jars from the store into the recycle bin instead of cleaning them, removing the labels, and adding them to our collection.  Hethyr progressively made more frequent trips to Ace Hardware to buy various-sized jars in bulk.  Then came the day that she spent her birthday gift certificate to Uncommon Goods on five fancy multi-colored jars because she couldn't stand that such things could exist in this world without her.  I think that was when I finally accepted that Hethyr had found the new love of her life.

Handsome Lars and his fabulous jars

 

Now we live in the heart of Jarville, and clearly there is no escape.  There are jars in the kitchen, the closets, the bathrooms, the bedroom, the garage... where it will all end?  Is there any small object in our home which won't eventually end up in a jar?  You've seen the pictures.  You tell me.

I personally suspect that the kombucha, like many other things Hethyr makes, is just an excuse to use a glass container.  Regardless, the kombucha is definitely top-quality, and as a bonus it is awesomely disgusting to watch ferment.  It looks like some sort of mysterious alien lifeform.  However, now that it has finished fermenting and has migrated into the fridge, I have absolutely no idea what it looks like... because I can't find it.  It has entered the Jarmuda Triangle.  There must be thirty jars in that fridge, most of which contain something confusing and unexplainable.  It's hard enough for me just to locate my milk.  I'll take Hethyr's word for it that the kombucha is in there somewhere.

Hethyr in 5 years