Kitchen Diva

I have been compiling a list of brands and items that I have found helpful in living the GF DFI lifestyle.  In a previous post I listed a few items and here are some more. Baking Items Namaste All Purpose Flour - I really like this one as they already have the Xanthum Gum added Gluten Free Bisquick - who knew!!! King Arthur GF Chocolate Cake Mix - you don't even know you are eating gluten free.  This is one of the best cake mixes I have ever used. Pasta Bionature - I have used the penne and rigatoni.   I served it to family and I don't think they knew the difference. Drinks Mexican Coke - made with real sugar (why can't they just make it all with real sugar???) Blue Sky Ginger Ale - made with real sugar and very tasty These things have made the transition a lot easier.   There will be more to come in the future as I continue this journey.

I love all the baking this time of year.   But now that I have DFI, I have been adapting some of my favorite cookie recipes.  This is based on Ina Garten's jam thumbprints.  The original recipe calls for coconut to be egg washed on the cookie but since coconut is high in fructose/sorbitol, this can not be tolerated by DFIers.   Hope you enjoy this adaptation. Gluten Free/DFI Jam Thumbprint Cookies 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour (I used Namaste All Purpose Gluten Free) 1/4 teaspoon Xanthum Gum (Note - please check your all purpose flour brand - I did not need to add since Namaste brand already has this included in the mix.  Bob's Mill Brand does not so you will need to add this) 1/4 teaspoon kosher salt DFI friendly jam (I used a cranberry jam I found and an apricot one for my other half) In a mixer, cream the butter, sugar and extract until creamy....

Every year my mom and Nana would make lemon ricotta cookies.  Now I make them but this year there is a new twist, they are gluten free.   I used Bob's Mill All Purpose Gluten Flour, this may change in the future as I experiment with the different brands on the market.    I have tasted the cookies and they taste just as they always do.   Here is the recipe for sharing. Lemon Ricotta Cookies GF Cookies 2 1/2 cup(s) Gluten Free all-purpose flour 1/4 teaspoon Xanthum powder 1 teaspoon(s) baking powder 1 teaspoon(s) salt 1/2 cup(s) (1 stick) unsalted butter, softened 2 cup(s) sugar 2 large eggs 1 container(s) (15-ounce) whole-milk ricotta cheese 3 tablespoon(s) fresh lemon juice grated zest from one lemon Glaze 1 1/2 cup(s) powdered sugar (make sure it is organic for DFI friendliness) 3 tablespoon(s) fresh lemon juice grated zest from one lemon heat oven to 375°F. line two baking sheets with parchment paper. Cookies: In a med...

Last night we had two of our favorite people over for dinner.   This was the first time since my diagnosis we have had people other than family over for dinner.   For dinner I made a simple roasted chicken with potatoes and carrots.  As a side I made a roasted cauliflower dish.  Since my DFI is tends to have a more moderate effect, the cauliflower did not cause my symptoms to appear.  The cauliflower dish was inspired by one of my favorite dishes at a local restaurant.  It is roasted cauliflower in an orange sauce with gnocchi.   I had a head of cauliflower and some oranges so I thought why not.    Here is the recipe. Orange Roasted Cauliflower 1 head of cauliflower chopped into bite size pieces The juice and zest of one naval orange approx a tsp of red pepper flakes (I pinch and eyeball) drizzling of olive oil (again this is an eyeball technique) approx 4 TBSP salt and pepper to taste. Preheat the oven at 375...

I was watching the Cooking Channel during the Minneapolis blizzard and was inspired by a person making enchiladas.  The person was using a red sauce and wheat tortillas.   All of a sudden I was craving these so I decided to see how I could make them GF and DFI friendly.   Now before I continue I must clarify after weeks of experimenting with the DFI changes I came to find I have a medium to high tolerance to fructose foods.  This means I can eat a little wheat and foods that may effect others don't effect me for example tomatoes.   I just have to make sure I balance the glucose levels with the fructose.   This recipe is more for those who are like me in the medium to high tolerance range.  If you are low tolerance than I would suggest omitting the salsa. Here is the recipe: Snowy Day Mushroom Enchiladas 2 cups sliced mushrooms  ( I may have used more) 8oz of sour cream (I used Breakstone) 1 cup fresh salsa ( I used ...

You would think being diagnosed with DFI you would have to give up a lot of great things like ice cream.  Well as long as it is made with real sugar (a friend to DFIers) than you can have it and many other sweets.   We have family coming over this weekend and for dessert I am making chocolate cupcakes (King Arthur Gluten Free Cake Mix which is new on the market) and ricotta ice cream.  The ice cream I am making from scratch with my handy ice cream maker.    I was watching the Cooking Channel and saw this recipe on one of the many Giada shows.   It is made with simple syrup, just table sugar and water.   I opted to not include the chocolate chips as many varieties are still made with HFCS and other sugar solutions which could make any DFIer ill. Here is link to the recipe.   I am going to try different variations later.  I am thinking this will make an amazing lemon ice cream similar to the lemon ricotta cookies my...

When I was first diagnosed with DFI, I wasn't sure how shopping and eating were going to be.   I have learned grocery shopping does take what feels like 5 times longer, since I need to read every ingredients and figure out the fructose to glucose ratio.  Luckily the gluten free aspect is easier.   Though I still need to read the ingredients to make HFCS, Agave or any type sugar alcohol doesn't appear.  If it weren't for places like the Linden Hills Co-op, Whole Foods and Lunds Byerlys, I think this would be more difficult.   Favorite products so far are (please note these are products that fit the DFI lifestyle first) Namaste Brownie Mix.  Simply Organic Pumpkin Cake Whole Foods Prairie Bread.   (Most GF breads are very dry but this one is really flavorful) Quinoa Elbow Macaroni Liberte Yogurts (even the ones that are on the DFI no list seem to be fine for me ... knock on wood) Mexican Coca Cola - believe it or not this is made w...

I love to cook and one of the things I love to cook is the Barefoot Contessa's Truffle Mac & Cheese.  If you haven't tried it is a must.   (And a secret if you can't find truffle butter, truffle oil works just as well).   In the recipe you need to start the sauce with a roux.   Normally this is flour and butter, but I was thinking how on earth am I going to make a gluten free roux.  At first I thought maybe just cornstarch and butter, but that would be too chalky.   I searched on line and came across a roux recipe that is gluten free.   Still has butter but instead of wheat flour, it combines cornstarch and rice flour.   So tonight I am going to test it out with regular mac & cheese (Quinoa mac is being used).   Wish me luck.

Since I found out about having DFI, I have been wondering how will this work with baking.   I love to bake and my husband loves it when I bake.   I have a favorite baking cookbook, The Complete Magnolia Bakery Cookbook.  Seeing as their recipes are not gluten free or totally DFI friendly, I decided to experiment and see what I can do.   I started with something simple and well known in flavor to all .... Chocolate Chip Cookies. I made a batch and have to say they taste pretty good.    A few things I learned, they take a little longer to cook and they don't look as brown as the nestle version. So here is the recipe with my adaptations. Magnolia Chocolate Chip Cookies - made Gluten Free and DFI Friendly 1 1/2 cup Gluten Free All Purpose Flour Mixed (I used Bob's) 1/4 tsp Xanthum Gum 1 teaspoon baking soda 1/2 tsp salt 1 1/3 sticks of unsalted butter 1/2 cup sugar 1/2 cup Raw sugar (replaces the light brown sugar since this is...

Recently I found out that I have DFI Dietary Fructose Malabsorption.   Basically this means my body cannot break down fructose thus causing me to have a lot of stomach issues.  I have been being tested all year for a number of things and this has been the conclusion.   Unfortunately there is not a lot known about DFI and how foods can effect a person with it.   I did go to a dietician and was able to get the low down on what sugars I can have and what to stay away from ... mainly High Fructose Corn Syrup and sugar alcohols.   She also suggested wheat.   So now I am learning how to cook differently and read labels even more carefully.   This means my blog is going to take a new turn.   I am going to begin working on recipes that fit into the DFI lifestyle and don't make me feel like I am missing out.   Right now I am in the testing stage of my tolerance so it is possible I can have wheat based products if paired pr...

Every year P's office has a potluck.  It has to be something P can make and take plus share the recipe.   I was trying to find a fun recipe and found one for Hot Wing Dip.  The ones I found on line all had a jar of either blue cheese or ranch dressing and canned chicken.  Since I am allergic to mayo and wanted something bit more tasty I decided to play with the recipe and came up with the one below. Hot Buffalo Chicken Dip 3/4 cup Red Hot Sauce 1 brick of cream cheese 8 oz of sour cream 5 oz blue cheese shredded chicken (use the breast and thigh meat from a rotisserie chicken) salt & pepper to taste Mix all the ingredients into a 1.5 quart crock pot on high until all the cream cheese has melted.  Stir occasionally during this process. Once melted turn to low and simmer until ready to serve. Serve with celery sticks, carrots, french bread and tortilla chips.

Today I harvested the first vegetable from our growing garden.  Two small tender zucchinis.  I wasn't too sure what I was going to do with just the 2 zucchinis so I was thinking of things to make.   I decided to try an experiment.  I was the lucky recipient of some fresh pears from a co worker.   I decided to saute the pears and zucchini with garlic, onions, lemon juice and basil and mix in some basmati rice and serve it as a side dish with talapia.    It turned out to be a successful experiment.   Though next time I will add in a nice organic bleu cheese to add another level of flavor.   Maybe even some Spanish almonds.   P really liked it as well.  So this is going into the recipe books.

Holy Basil Batman!   Well it is week 5 and the garden is rocking on.  So far there are 4 tomatoes starting on the plants and the cucumbers and zucchini are starting to blossom.   It is really exciting to see the garden come to life.  It makes you really appreciate the food.   Tonight's menu is going to include the basil.    I will probably be coming up with more and more basil recipes.   I mean how much pesto can a girl eat! Dinner Recipe 2 boneless chicken breast (pounded  out) Several sprigs of  basil Fresh mozzarella (sliced) Sun dried tomatoes (preferably the ones in oil) Preheat the oven to 375F.   Pound out the chicken thin enough to roll.   Lay the chicken flat and place the basil, mozzarella & tomatoes in the center.   Roll the chicken and secured with kitchen twine or toothpicks.   Bake with olive oil and salt and pepper for taste.   Dep...

Three weeks ago I planted my garden (see the first blog for a photo).  With all the rain we have been having the garden is growing and growing.   I have been very excited to see the beginning stages of flowering on the tomato plants and the rapid vine effect of the cucumbers and eggplant.  Last week I planted a zucchini plant and I can already see a difference.    Also the basil and flat leaf parsley are growing like weeds.    Luckily we bought some lovely chicken from Clancy's yesterday, so there will be some cooking today with the herbs.   I am thinking chicken stuffed with goat's cheese and basil.  YUMMO! From looking at the strawberry plant, I can see 2 flowers.  Yes I am excited to get 2 strawberries.   Although they won't be big in size or plentiful, I think they will be the best strawberries ever. Who would have thought gardening could be so exciting!

This morning I cooked up a storm.   I woke up bright and early and made the raspberry buns from the Magnolia Cookbook.   Can we say to die for.   Lots of butter and cream cheese but so delicate in taste.  We then ran to the Kingfield Farmers Market.   Last week I was looking for a zucchini plant although they were out on of the farmers said they would bring me one.   We also needed strawberries for the berry salad to go along with the brunch. By the time we go home it was time to put the egg bake into the oven and recreated something I had a little over a year ago in NYC. On an adventure in Tribeca to go over to TeaNY, a friend and I were starving.   We stopped into this little cafe (can't remember the name) next  door.   We ordered a bruschetta for starter.  Mine was ricotta cheese and cinnamon.  OMG it was amazing.   I have been trying to recreate it but seem to lack the balance I reme...

Sunday we finally made it over to the Kingfield Farmers Market.   What a treat!  And I felt really inspired by all the great local produce.   It is a small market but the variety is amazing.   I decided to treat P and myself to a dinner with only things from the market.   We bought 1/2 a chicken (after I torched the poor guy about what feed he used.   I had just watched Food Inc and he guessed that right away.).  Next stall we bought some garlic scapes.   If you have never used them I highly recommend trying them.  I find they roast, saute and grill very well.   Next we got some great potato flax seed bread.   Then finally beets, salad in a bag with added spinach (all farm grown).  Dinner ended up being roasted chicken with garlic scape and beets with salad and bread.  Simple yet the best thing I have eaten in a while.   I love getting stuff from the farmers market. ...

I am now a homeowner (along with my fiance). I remember growing up my mom always had a garden. I didn't really like a lot of the things she planted but hey soda and candy plants were not available in the garden store. But now I am (dare I say) a grown up. I love to cook and bake and try foods I have never had before. So today I planted my first garden. I can't wait until the tomatoes, eggplants, peppers, cucumbers, broccoli, garlic and shallots start to grow. This is something I have been wanting to do for a long time and now it is right out my back door. So I wonder what wonderful things I will be making this summer. Stay tuned.