tag:blogger.com,1999:blog-91706977757575808902024-03-13T20:10:43.750+00:00Pearls in the KitchenMy Journey through Gluten and Dairy Free CookingErica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-9170697775757580890.post-42433701941592546152011-04-14T20:56:00.003+01:002011-04-14T21:15:50.812+01:00A Gluten and Dairy Free Afternoon Tea<div style="text-align: left;">My mom came all the way to London to visit me a couple of weeks ago! She was also kind enough to take me to Cannes and Barcelona for vacation but to be honest I think some of the most fun we had was right here in London. We even got to go to afternoon tea at a place named Bake-a-Boo with a pink building nonetheless.</div><div><br /></div><div>If any of you are ever in London I highly suggest you go. I even suggest it if you aren't Gluten or Dairy Free because it is really good regardless. And adorably cute if I do say so myself. The main baker is gluten and dairy free herself so she understands how important it is to be able to find yummy food and she obviously knows about designated cooking surfaces and all of that. </div><div><br /></div><div>In addition to wonderful baked goods, they have a wide assortment of delicious teas that they provide limitless throughout your entire visit. </div><div><br /></div><div>Reservations are required at least 24 hours in advance for a full tea but if you forget to make reservations or you simply don't have time for a full tea you can stop in and buy cupcakes or other baked goods from their shop window. They even sell a cookbook which of course my mom and I bought. It is not entirely gluten free but they do have a lot of allergen free recipes in addition to the "regular" recipes. I really wanted the cookbook for the scone recipe alone. They were the best scones I think I have ever had. They were most and buttery but still crumbly. I am sure I will try out the other recipes too at some point so watch out for all of those. Well, as soon as I get back to Georgia since my mom took the book with her when she left. </div><div><br /></div><div><img src="http://2.bp.blogspot.com/-Z1fvm0GhPNY/TadUjF5YbBI/AAAAAAAAAl4/0fb84pOwYQI/s400/DSC_0169.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595534023886138386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></div><div style="text-align: center;"><i>The Precious Building Itself</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><img src="http://1.bp.blogspot.com/-eKGTMe_qEZ4/TadUjTr2CkI/AAAAAAAAAmA/hl36cMs4VLI/s400/DSC_0170.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595534027587455554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></i></div><div style="text-align: center;"><i>The Tasty Assortment</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><img src="http://4.bp.blogspot.com/-wl76_lg_gII/TadUjnFslnI/AAAAAAAAAmI/LK7HdXK_FJU/s400/DSC_0171.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5595534032796161650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></i></div><div style="text-align: center;"><i>Rose Tea with a Dash of Soy Milk- Simply Perfection</i></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></span></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com1tag:blogger.com,1999:blog-9170697775757580890.post-66349527290244584482011-03-21T19:17:00.005+00:002011-03-21T22:02:02.389+00:00La Cuisine de la France<div>I went to Paris this past weekend, and as promised here's a little bit about the food, all of the delicious food.</div><div><br /></div>MMM...where to begin? French cuisine is so yummy! Sadly, most of the best stuff involves bread. Think about it... crepes, baguettes, croque monsieurs, tarts, etc. For those things I had to look on in jealousy as my friends ate them. <div style="text-align: center;"><br /></div><div>There was some good I could eat though. Like omelets, the french love their omelets, and it's not a breakfast thing. In fact I never had an omelet for breakfast. I had one for lunch once and I had one for dinner, but never breakfast.</div><div><br /></div><div> Unlike Spain, french omelets are more like the kind I'm used to.</div><div><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://2.bp.blogspot.com/-Dt0Nbiu_9XY/TYdNkEkwJHI/AAAAAAAAAiw/ltGwk1YfF2o/s400/DSC_0418.JPG" alt="" id="BLOGGER_PHOTO_ID_5586519144874910834" border="0" /></div><div><br /></div><div>They also serve French Fries everywhere. Not kidding. I am not sure if french fries are even French? But they obviously don't call them French fries, they call them frites. Whenever I couldn't really find anything else on the menu I could always order a plate of fries. And I did. A lot. It kind of became a running joke. Half of the time they were the only thing I could eat that cost less than $20 and I can't afford to spend $20 on every meal for an entire weekend... So don't judge me :)</div><div style="text-align: left;"><a href="http://4.bp.blogspot.com/-qShUu4Olx3M/TYdSjfu1IyI/AAAAAAAAAjI/GoxXPY9AhlI/s1600/DSC_0417.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://4.bp.blogspot.com/-qShUu4Olx3M/TYdSjfu1IyI/AAAAAAAAAjI/GoxXPY9AhlI/s400/DSC_0417.JPG" alt="" id="BLOGGER_PHOTO_ID_5586524632543208226" border="0" /></a></div><div style="text-align: left;">And then there was French Onion Soup. Sadly without the croutons but still fantastic! This is another thing I ordered when I couldn't afford anything else. Food in Paris is ridiculously expensive- even in the grocery stores. Even when living off of french fries, omelets, and soup which were always the cheapest things on the menu, I blew through cash like it was going out of style.<br /><br /><a href="http://4.bp.blogspot.com/-GQ4UhQZiaOQ/TYdSjMzK-BI/AAAAAAAAAjA/BCzUaIdsevE/s1600/DSC_0324.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://4.bp.blogspot.com/-GQ4UhQZiaOQ/TYdSjMzK-BI/AAAAAAAAAjA/BCzUaIdsevE/s400/DSC_0324.JPG" alt="" id="BLOGGER_PHOTO_ID_5586524627461142546" border="0" /></a><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">And then lastly there are desserts. You can't forget about desserts. They are arguably the best part about French cuisine. In fact, I strongly considered eating only dessert for 3 1/2 days. Maybe next time? Nutella crepes (which I couldn't eat), the best icecream I have ever had, creme brulee, and Macarons galore. Macarons are everywhere these days, even in London. I think its the new food trend. Watch out overpriced cupcakes, macarons are coming in. Macarons are even more overpriced than cupcakes though. They were generally about 3-4 euros for 1 macaroon. It's insane. They are delicious though I must admit.<br /><br /><a href="http://4.bp.blogspot.com/-prjFn10Wtdw/TYdSjqMs8-I/AAAAAAAAAjQ/rpcJW5L6jtQ/s1600/DSC_0431.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://4.bp.blogspot.com/-prjFn10Wtdw/TYdSjqMs8-I/AAAAAAAAAjQ/rpcJW5L6jtQ/s400/DSC_0431.JPG" alt="" id="BLOGGER_PHOTO_ID_5586524635352855522" border="0" /></a><br /><br /><a href="http://2.bp.blogspot.com/-eX9aM9Xb8qw/TYdSi2D1rsI/AAAAAAAAAi4/CZOf7MzHcCw/s1600/DSC_0168.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://2.bp.blogspot.com/-eX9aM9Xb8qw/TYdSi2D1rsI/AAAAAAAAAi4/CZOf7MzHcCw/s400/DSC_0168.JPG" alt="" id="BLOGGER_PHOTO_ID_5586524621357035202" border="0" /></a><br /><br />Oh, and I forgot there is one more thing: coffee. French coffee is yummy. It's really strong but it's good. Forget getting filter coffee though. Europeans apparently aren't too fond of it. The first thing I did this morning was go to Starbucks and get a venti filter coffee, from my favorite barista of course.<br /><br /></div> <a href="http://3.bp.blogspot.com/-p66BhH8aTiM/TYdSj5B-gvI/AAAAAAAAAjY/TK11j_15anY/s1600/DSC_0461.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="http://3.bp.blogspot.com/-p66BhH8aTiM/TYdSj5B-gvI/AAAAAAAAAjY/TK11j_15anY/s400/DSC_0461.JPG" alt="" id="BLOGGER_PHOTO_ID_5586524639334400754" border="0" /></a><div style="text-align: left;"><br />My advice for eating out in France if you have food allergies? Plan ahead of time. This is something I didn't do and really wish I had. It's possible to find things to eat, but it can be quite difficult. Another piece of advice I have is to look up some phrases in French that might be useful like: "I have food allergies" and "Does this contain wheat." I am definitely doing that before I go to the French Riviera in a week and a half.<br /><br />One quick story to illustrate this point: my friends and I went to this one crepe place near my hostel because one of my friends had heard that they make buckwheat crepes that I can eat. When I got there they weren't anywhere on the menu but I figured I'd ask anyway. Well, the waiter didn't speak any English and was none too pleased with my lack of french. Everytime I tried to figure out how to ask in french (with dictionary in hand) he would randomly speed away, yeah while I was trying to talk. It was incredibly rude. I kept saying "sans gluten" which means without gluten but he obviously didn't know what it was, and I couldn't figure out how to say wheat or buckwheat so I kept failing at communication and he kept running away from our table. After this happened about 4 times I got so upset and flustered that we just left. I mean if he is going to walk away while I am trying my best to speak to him in his language then he doesn't deserve my business even if there was something on the menu I could eat. Basically this just shows that knowing some French helps and looking up restaurants in advance helps. Oh well, you live and you learn!<br /><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-37002800912526418672011-03-15T13:17:00.008+00:002011-03-15T13:57:10.869+00:00La Comida de Espana<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-YoKkJcwt5rM/TX9urxIjJ2I/AAAAAAAAAio/oRJaUkQGXDI/s1600/DSC_0350.JPG"></a><div style="text-align: left;">So, classes of my semester abroad are winding down and my travel period is beginning. This leaves me little time to cook and grocery shop and blog about being that I am out of the country probably more than I am in it.</div><div><br /></div><div>I don't want to stop posting, however, so I came up with an idea. Every country I go to I will post about the traditional food and what I eat and show you really awesome pictures. First country on the list= Spain, since I spent this past weekend in Madrid. </div><div><br /></div><div>First up, breakfast. Apparently the Spanish aren't very big on breakfast. Usually they just have coffee and maybe some toast with different toppings. Like this picture below which is toast with olive oil and tomatoes. Sadly this wasn't mine. Since nowhere seemed to have gluten free bread (except a few grocery stores) I had to have only espresso for breakfast. No milk either because soy milk (or Soja) isn't all that common either. </div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/-89OkceMVu2E/TX9qQLTuBWI/AAAAAAAAAiQ/-CoOQE39LVs/s400/DSC_0207.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584298889108653410" /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Now for lunch. Lunch is the biggest meal of the day in Spain. In fact it often involves many different courses and hours of eating. This is why the Spanish take afternoon naps or siestas. My favorite and probably the most stereotypical spanish dish? Paella. What I love about paella is that you share it as a table and everyone eats out of the same dish and since its made with rice I could actually eat it. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="http://1.bp.blogspot.com/-V_Pz60wrhPM/TX9sT2BAoJI/AAAAAAAAAiY/Veb31x9E-MU/s400/DSC_0184.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584301151135768722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></div><div style="text-align: center;"><i>Paella de Mariscos</i></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">Dinner is a bit smaller and really late (like 9 or 10). It is generally tapas or something before going out for the night. Actually generally when we went out for dinner I saw more people drinking than actually eating. And the best drink in Spain, at least to me, has to be Sangria. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="http://4.bp.blogspot.com/-v3Ckd0Sk9zE/TX9tiskwU3I/AAAAAAAAAig/7bhWG1ol-QE/s400/DSC_0347.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584302505811006322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">Lastly it's time for dessert. Madrid is known for its chocolate y churros. There are entire restaurants devoted to it and most of them are open practically 24 hours. If you go to one of these places in the wee hours of the morning after a night out expect it to be packed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-YoKkJcwt5rM/TX9urxIjJ2I/AAAAAAAAAio/oRJaUkQGXDI/s400/DSC_0350.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584303761165330274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></span></div><div style="text-align: left;">Summary of Spanish cuisine:</div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>First, it's hard to eat in Madrid with allergies, thats for sure. Luckily the grocery stores do have options but breakfast out is virtually impossible and your lunch/dinner options are there but limited. </div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>Also, it seems that in Spain people eat a huge lunch but not much else. Or at least that's wat it seemed like in my 3 days there.</div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>My suggestions for what to eat while in Spain: Tortilla de Espagnola (its like an omelette with potatoes and egg), Paella de Mariscos, lots of espresso, lots of sangria, and finally chocolate y churros (if you can, since I cannot).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com2tag:blogger.com,1999:blog-9170697775757580890.post-50290070300646643002011-02-22T16:29:00.004+00:002011-02-23T15:43:42.274+00:00Vegan Stuffed Peppers<div style="text-align: left;">Peppers are one of my all time favorite vegetables. I think I can seriously put them in everything. I'll chop them up raw and put them in salads. I'll mix them in pasta or risotto. I'll grill them on skewers. My favorite way to eat peppers is probably to dice them up and put them in an omelet for breakfast. I don't think I have ever made bell peppers the star of a recipe though. I think its time. I've always wanted to make stuffed peppers. One day, I'll become brave and make myself some stuffed jalapenos or some other spicy pepper, but for now I think I'll start with the basic bell pepper.</div><div style="text-align: center;"><br /></div><div>The thing about peppers is that you can stuff them with anything. How about Quinoa, or ground beef, or oats? I don't know about the oat thing. I've heard of it being done but it sounds a little strange to me. Anyway, I decided I would start with rice as my base. Brown risotto rice to be specific. Get creative though, use whatever you have on hand.</div><div style="text-align: center;"><br /></div><div>Vegan Stuffed Peppers</div><div><i>Ingredients</i></div><div>-2 cups cooked rice- if you have leftovers, go for it. If you're making the rice though, make it just a tad undercooked since it will cook more when you bake it</div><div>- 1 15 oz can diced tomatoes with their juice</div><div>- 1 medium red onion, chopped</div><div>- 2 cloves garlic, minced</div><div>- 2 tablespoons olive oil</div><div>- 1/2 teaspoon salt</div><div>- 5 short turns on a pepper grinder, or just a little bit of pepper</div><div>- 1/2 teaspoon dried basil</div><div>- 6 medium-sized bell peppers</div><div>- about 3/4 cup grated vegan cheese</div><div style="text-align: center;"><br /></div><div>To begin, coat the bottom of a pan with the olive oil and add in the chopped onion and mixed garlic. Saute until the onions start to brown. Set aside.</div><div><br /></div><div>Next, mix together the rice tomatoes, salt, pepper, and basil. Add in the onions and garlic. Stir it all around really well. You can do this ahead of time if you want to! Just mix it all together, put in some tupperware and pop it in the fridge.</div><div style="text-align: center;"><br /></div><div>Now is when you are going to want to preheat your oven. I set mine, since I'm currently in the UK to 160 degrees C. That converts to 320 degrees F or somewhere around there. </div><div style="text-align: center;"><br /></div><div>While you're waiting for the oven to heat up, prepare the peppers for stuffing. Cut the top off of each pepper, cutting enough so that the stem comes off with it. Save the top, because you will put it back on before baking. Empty and rinse out the inside of the pepper making sure to dry afterward. Also, make sure that your peppers can stand on their own. You may have to shave a little off the bottom. Just make sure that you don't shave off so much that it makes a whole in your pepper. Then it will be a hot mess all over your pan oven, other peppers, etc. Last thing to get your pepper prepped is to rub it with a little olive oil, or really any vegetable oil, on both the hollowed out part of the pepper and the top. </div><div style="text-align: center;"><br /></div><div>Once the peppers are all cleared out and rubbed up, fill each one</div><div> with about 1/2 cup of the filling, depending on the size of your peppers, and place them on a baking tray. It should fill to evenly line up with the top edge. Now just put the tops on and place the tray in the oven. You will bake for a total of about 45 minutes, turning the tray 90 degrees halfway through. Also, 10 minutes before they're done, take them out, take off the tops and top with grated cheese. Keep the tops off and place them beside the pepper on the tray, stem side down, and place the tray back in the oven for the remaining time. They should look a little charred in places and they should taste wonderful!</div><div><br /></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/-Bv0HmpfnGvc/TWRXXGMONCI/AAAAAAAAAhA/GvxBDvYtOQU/s400/DSC_0169.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576678292901999650" /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-puMOlhbRKa8/TWRXXm0pgNI/AAAAAAAAAhI/Q2WRjIyF78k/s400/DSC_0170.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576678301661495506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></span></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-11886275576041303942011-02-13T18:46:00.006+00:002011-02-13T20:14:53.851+00:00Happy Valentine's Day!<div style="text-align: left;">Hello everyone! I am sorry that it has been awhile since my last post. As I have mentioned before, I am in London for the semester so I have been busy sight-seeing and traveling and pretending to study, etc. The truth is that although I have been cooking a bit since my last post, there haven't really been any new recipes coming from my kitchen and nothing really worth posting. But, alas, it is Valentine's Day tomorrow and I thought that called for a new post: a sweet post. Because what is Valentine's Day with a whole lot of sugar, right?</div><div style="text-align: center;"><br /></div><div>Last year I made <a href="http://ericaspearlsinthekitchen.blogspot.com/2010/12/raspberry-and-rosemary-scones.html">these scones</a> in a heart shape for me and my roommates for breakfast. The scones were followed by a heart shaped pizza and sparkling cider (because I was only 20 and I'm an angel) and probably loads of chocolate but I can't remember.</div><div style="text-align: center;"><br /></div><div>This year, two friends and I bought some sparkling strawberry wine and plan to pick up cupcakes from a local bakery to celebrate the occasion (as we are all in a new city and don't have dates) but I decided something homemade would be a nice addition. Why not meringues? They have the most beautiful giant meringues at pretty much every London market and seeing them all the time has made me want to try and make some of my own. </div><div style="text-align: center;"><br /></div><div>I have a confession though- they kind of failed. First, i didn't have parchment paper so i decided oiling the pan would be fine. Second, I think I overcooked them because I was working on a paper and not keeping track of time. When trying to get them off of the pan, I kind of massacred the whole thing. This goes to show that parchment paper or one of the non-stick sheets really is necessary. I ended up trying a couple that I actually could get off the pan and they actually did taste good. They didn't have the chewy texture on the inside like I wanted (due to over-baking them) but the flavor was right. So, all in all I don't think the recipe is the problem, I think it was my carelessness. So I am going to give you the recipe anyway and hopefully you will have better luck with it. It just wouldn't be Valentine's Day without a celebratory blog post.</div><div style="text-align: center;"><br /></div><div><b>Valentine's Day Classic Meringues </b></div><div><i>Ingredients</i></div><div>4 whole egg whites</div><div>1/2 cup granulated sugar</div><div>1/2 cup powdered sugar</div><div><br /></div><div>Before you begin, preheat the oven to 215 degrees F and cover a baking sheet with parchment paper.</div><div><br /></div><div>Start by separating all of your eggs and placing the egg whites into a mixing bowl (either metal or glass but not plastic). With a hand mixer, beat on medium until stiff peaks form. </div><div style="text-align: center;"><br /></div><div>Once stiff peaks form, start to add the granulated sugar in, a little bit at a time. It should take you about 5 or 6 additions to add all of the sugar in. Each time you add more sugar, beat the mixture for about 4 seconds before adding more. </div><div><br /></div><div>Once all of the granulated sugar is incorporated, turn off the mixer. Now add 1/3 of the powdered sugar and fold it into the egg whites. Keep doing this, 1/3 at a time, until you have added all of the powdered sugar.</div><div style="text-align: center;"><br /></div><div>Next place spoonfuls of the mixture onto the parchment lined baking sheet, leaving a little room for the meringues to expand. Try, if you so desire, to swirl the drops so that the meringues turn out pretty. Now all that is left is to bake for about 75 minutes. The meringues should sound crisp when tapped on. The texture should be crisp on the outside and chewy on the inside. Let them cool either on the baking sheet or on a cooling rack before eating!</div><div style="text-align: center;"><br /></div><div>Yep, that's it. That's the basic recipe. To spice things up you could add an extract like vanilla, or almond, or maybe even peppermint for the holidays? Or maybe to make it pretty you could add some food coloring before baking when you are folding in the powdered sugar. I scattered multi-colored sprinkles on top before baking and they turned out really cute!</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-hB7C6K-Lss8/TVg6ZkNxvaI/AAAAAAAAAfw/fgN5e1I6xZ0/s400/DSC_0174.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5573268749763591586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div style="text-align: center;"><i>My Meringues- not beautiful but cute in their own quirky way. (Forgive my lack of a decent backdrop for pictures)</i></div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/-gx7WIu1_sfc/TVgxgaCNvMI/AAAAAAAAAfo/0JKyJtAN4x8/s400/DSC_0150.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5573258971685174466" /></div><div style="text-align: center;"><i>Meringues at Borough Market. This is what I aspire to be able to make!</i></div><div><br /></div><div>They say (or someone says) the quickest way to a man's heart is through his stomach, so if any ladies have forgotten a Valentine's gift, last minute baking is always an option. And men... girls love a guy who can cook. </div><div><br /></div><div>Happy Valentine's Day Everyone!</div><div>XOXO</div><div><br /></div><div><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-23832705756826067522011-02-01T15:17:00.000+00:002011-02-01T15:19:14.333+00:00Citrus Polenta Cookies<div style="text-align: left;">Need a little sunshine in your winter? I know I do, especially here where its constantly cloudy and drizzly. What better way to bring sunshine than these golden yellow cookies infused with light citrus flavor?</div><b><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: normal;">They are kind of the perfect combination between cornbread and cookies. </span></div><div><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: normal;">I really just don't have too much to say except to give you this recipe. Warning: you can't very well sneak one of these without anyone noticing because they are really crumbly. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div>Citrus Polenta Cookies</b><div><div><i>Ingredients</i></div><div>1/2 cup polenta</div><div>1/2 cup all-purpose, self-rising gluten free mix</div><div>1/4 teaspoon salt</div><div>grated rind of 1/2 a lemon</div><div>grated rind of 1/2 an orange</div><div>4 tablespoons vegan butter</div><div>1/2 cup raw cane sugar</div><div>1 large egg</div><div><br /></div><div>*makes about 18 cookies*</div><div><br /></div><div>Preheat oven to 350 degrees F.</div><div style="text-align: center;"><br /></div><div>First, whisk together the polenta, flour, salt, and grated rind.</div><div><br /></div><div>Then add in 4 tablespoons of softened vegan butter. Mix together as well as you can.</div><div><br /></div><div>Add in the egg and continue to mix until you get a dough.</div><div style="text-align: center;"><br /></div><div>Roll into small/medium sized balls and place on a buttered pan.</div><div><br /></div><div>Bake for 18-20 minutes.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_7eblAaBlXI0/TTS_HgEyyJI/AAAAAAAAAcs/DSQ5tCZQW0Q/s400/DSC_0083_2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563281575299434642" /></div><div style="text-align: center;"><i>Do you see the pretty little specs of orange? That's my favorite part. Oh and the tacky paper napkin? My second favorite part.</i></div><div style="text-align: center;"><i><br /></i></div></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-32625534365269768792011-01-27T23:09:00.002+00:002011-01-27T23:34:49.677+00:00How About a Weekend Brunch?<div style="text-align: left;">Well, its the weekend again. You want to know one of my favorite parts about the weekend? It's the lazy mornings. And do you want to know what goes well with lazy mornings? Brunch.</div><div><br /></div><div>Here is a beautiful brunch recipe. An Oven Pancake, or a German Pancake or a Dutch Baby- whatever you call it, it's yummy! This one has apples, cinnamon, and brown sugar. And its easier than pancakes because you don't have to stand over the stove or griddle while everyone else is enjoying their breakfast. </div><div><br /></div><div>So I suggest that you try this either Saturday or Sunday or tomorrow if you are like me and your weekends start on Fridays. </div><div><br /></div><div><b>Apple Oven Pancake</b></div><div><i>Ingredients:</i></div><div>2 apples (preferably tart)- peeled, cored, and thinly sliced</div><div>1/4 cup brown sugar, packed</div><div>1 teaspoon cinnamon</div><div>3/4 cup gluten-free self rising baking mix</div><div>1/4 teaspoon salt</div><div>3 eggs</div><div>3/4 cup rice milk</div><div>3 tablespoons butter</div><div><br /></div><div>Quick Note: You can also make your own baking mix by adding flour, xanthum gum, and baking powder</div><div><br /></div><div>Before you begin, set the oven to 425 degrees F.</div><div><br /></div><div>Now, the first step is peeling and slicing up the apples. Once they are all sliced up mix them with the cinnamon and brown sugar in a medium-sized bowl. Toss it all around until all of the apples are well coated.</div><div><br /></div><div>Next, take the dish you are going to prep it in (either a medium-small baking dish or a pie plate or a cast-iron skillet) and put 2 tablespoons of butter in it. Now place the dish in the oven while the oven continues to preheat so that the butter melts. </div><div><br /></div><div>In a separate bowl, mix together the flour and salt, then add in the eggs, milk, and remaining butter. </div><div><br /></div><div>Take the dish out of the oven (making sure the butter is completely melted) and swirl it around so that the butter is coating the entire bottom of the pan. </div><div><br /></div><div>Now put the apple and cinnamon sugar mixture into the dish and spread it out evenly. Pour the batter over top and place back into the oven.</div><div><br /></div><div>Bake for about 25-30 minutes until the pancake is puffed up and golden. </div><div><br /></div><div><img src="http://4.bp.blogspot.com/_7eblAaBlXI0/TUH5uRrn4YI/AAAAAAAAAd0/R83FmzSSVz8/s400/DSC_0080.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567005187822313858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic; ">Straight Outta the Oven</span></div><div style="text-align: center;"><i><br /></i></div><div>Here's the most difficult part- wait to cool a bit before serving. But then comes the best part- slice it up and serve it with syrup, or more fruit, or powdered sugar- pick your poison. This serves about 4 people if you serve it alongside some fresh fruit or some other breakfast side.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://3.bp.blogspot.com/_7eblAaBlXI0/TUH7B-oocaI/AAAAAAAAAd8/CQrW72_PLwI/s400/DSC_0086.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567006625818505634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div style="text-align: center;"><i>They say the color red makes you hungry. Is it working?</i></div><div><br /></div><div>Happy Weekend!!! And feel free to share what your cooking this weekend in the comment section. </div><div><br /></div><div>As for me... I'm heading to Wales tomorrow to explore one of my many homelands (I think ) :)</div><div><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com2tag:blogger.com,1999:blog-9170697775757580890.post-29865847977159764012011-01-21T13:41:00.001+00:002011-01-25T02:43:21.554+00:00In Case You're Ever in the UKSo, before I left I heard that the UK was more progressive when it comes to gluten free options, so I was excited about that but still nervous. I mean, on top of gluten-free I also have to deal with being dairy-free which oftentimes proves to be more difficult, or at least as difficult. Plus, what if these foods were really expensive or they were only at specialty foods out in the suburbs that I couldn't get to? So much to think about.<div><br /></div><div>Well I have already found 2 grocery stores with great gluten free options, Sainsbury and Planet Organic. So, I know that most, if not all, of my readers are back in the US and can't visit either of these stores, but if you ever visit London this might be useful. And I just want to talk about it, hehe :)</div><div><br /></div><div>A couple highlights from Sainsbury:</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>-the free from brand which carries pretty much everything. From sauces to cook with, to <span class="Apple-tab-span" style="white-space:pre"> </span>snacks, to dessert, to baking ingredients</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>-genius bread which is the best DF/CF bread I have ever had. It comes in two flavors as <span class="Apple-tab-span" style="white-space:pre"> </span>well: white and brown. </div><div><br /></div><div>Sainsbury is a big name grocery store with shops on like every corner of the city. Some of them are large and some are small so their amount of gluten/dairy-free options varies but in the bigger ones they have an entire section full of options and everything I've tried from actually tastes good. They have the basics like rice milk, GF flour, rice pasta, etc, but they also have some British classics like mincemeat pies and sticky toffee pudding. </div><div><span class="Apple-style-span" style="font-size:x-small;"><img style="width: 600px; height: 202px" alt="New products available in the Sainsbury's freefrom range" src="http://www2.sainsburys.co.uk/NR/rdonlyres/7A42B6B0-C734-41D1-9FC7-2347102CDC4E/0/Freefom_new_products_693x250.jpg" /></span></div><div style="text-align: center;"><i>Photo Source: Sainsbury's Website </i></div><div><br /></div><div>And now on to my saving grace of London- Planet Organic- which happens to be right on campus. Not only do they have all of the groceries I need, but they also have a prepared food section that clearly labels what is in and what is not in all of the food, including gluten and dairy free baked goods that are incredible. Its a perfect breakfast stop on the way to class: a muffin and a soy latte. Oh how I much I have missed that basically nutrient-empty breakfast. Another good thing about Planet Organic is that it offers a ton of vegan options for those of you who are so inclined. It can be a tad expensive but everything here is expensive so you learn to live with it. </div><div><br /></div><div>For those of you who never make it to London, sorry for wasting your time with this post, but for those of you who do come, don't worry because you WILL have something to eat. </div><div><br /></div><div><br /></div><div><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-54955645310359697442011-01-17T19:16:00.007+00:002011-01-17T19:51:21.558+00:00Vegan Basil Pesto<div style="text-align: left;">I think its time to introduce you to my favorite little kitchen helper... my Magic Bullet. I'm willing to bet that most of you have seen the infomercials and I'm also willing to bet that at least a couple of you were tempted to buy it. It may not be the miracle that the infomercial portrays it to be, but its always been a big help to me. I mean, I use it to grind my coffee, make smoothies, and as a make shift food processor. Its cheap too. I can't really afford a nice food processor and I don't really have a lot of room for a ton of different appliances, so a magic bullet is convenient for us college-age, tight-budgeted, or small-kitchened cooks. Another thing I love about my personal magic bullet... it was free. I won it at my high-school senior picnic and its still going strong about 3 years later.</div><div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="http://3.bp.blogspot.com/_7eblAaBlXI0/TTSZ9rsehOI/AAAAAAAAAcM/FQMK3rGwIFs/s400/DSC_0079.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563240724689749218" /><div style="text-align: center;"><i>Here he is! And notice the outlet converter... yes, I packed my magic bullet and carried it all the way to London.</i></div><div style="text-align: center;"><i><br /></i></div><div>This is my latest magic bullet creation: Vegan Basil Pesto. It is really good with pasta, or spread on a sandwich, or for anything really.</div><div><br /></div><div>If you don't have a magic bullet, you can use a food processor obviously. And all though I hate to be disloyal to my little helper, a food processor is probably better because you can better control the consistency and how much you blend everything.</div><div><br /></div><div><b>Vegan Basil Pesto</b></div><div><i>Ingredients</i></div><div>2 cups packed basil leaves</div><div>1/4 cup pine nuts</div><div>3 tablespoons extra-virgin olive oil</div><div>juice of 1 whole lemon</div><div>4 cloves garlic, chopped</div><div>3 tablespoons miso paste</div><div>1/2 teaspoon salt</div><div><br /></div><div><br /></div><img src="http://2.bp.blogspot.com/_7eblAaBlXI0/TTSbHezWPoI/AAAAAAAAAcU/l7hjJDQqA5I/s400/DSC_0080.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563241992539225730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /><div style="text-align: center;"><i>The cast of characters</i></div><div><br /></div><div>*if you can't find miso paste or don't want to use it you don't have to, but it adds the flavor that the cheese would have given it in a non-vegan pesto</div><div><br /></div><div>And once you have all of the ingredients out, it's super easy to prepare. You simply add all of the ingredients into your magic bullet/food processor and blend until its a creamy consistency. </div><div><br /></div><img src="http://2.bp.blogspot.com/_7eblAaBlXI0/TTScQ8uggsI/AAAAAAAAAcc/9Oj0WNFSmAA/s400/DSC_0082.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563243254702441154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /><div style="text-align: center;"><i>Here's the sauce, all jarred and ready to go. That's one green sauce.</i></div><div style="text-align: center;"><br /></div><div>Another note about pesto- the basil can brown when heated so I would add the sauce after everything is cooked and try not to heat it too much. The taste isn't affected but a brownish-greenish sauce just isn't pretty.</div><div><br /></div><div><img src="http://2.bp.blogspot.com/_7eblAaBlXI0/TTSdN4F4eTI/AAAAAAAAAck/L2YAlwcU3RE/s400/DSC_0084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563244301430323506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></div><div style="text-align: center;"><i>pesto tossed with some pasta and topped with dairy-free parmesan and pine nuts</i></div><div style="text-align: center;"><br /></div></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com1tag:blogger.com,1999:blog-9170697775757580890.post-743877845260734552011-01-13T04:19:00.002+00:002011-01-17T17:52:59.104+00:00Pie Kick Continues Blueberry Style<div style="text-align: center;"><br /></div><div style="text-align: left;">So, when trying to figure out a gluten-free pie crust recipe, I made a little too much dough. That is part of the reason I have been on a pie kick recently. The other part is that I love pie and I love making pie. Does anyone else feel like pies are just filled with love? If you bake someone a pie, I feel like it just conveys love. More than any other food. I don't know why but thats what I feel about pie (I just created poetry).</div><div style="text-align: center;"><br /></div><div>I had one half of a pie crust recipe left, meaning I needed an open-faced pie recipe. When searching through my recipe files on my computer I found a recipe for an open-faced blueberry pie that my mom's friend (and I would say my friend) Myra sent me. Its incredibly simple and requires very few ingredients. I am also anxious to try this same recipe with strawberries or raspberries. I wonder if it would work? </div><div style="text-align: center;"><br /></div><div>When I told Myra that I made the pie she told me that she has started melting about 4 ounces of almond bark and drizzling it over the crust before filling it. Sadly I didn't do this but it sounds incredible, so I encourage you all to try it. </div><div style="text-align: center;"><br /></div><div>Alright, down to the point. Here is the recipe:</div><div>*Just a warning I filled a deep dish 91/2 inch pie plate. So, its a big pie. If you are using a smaller pie plate you may not need all of the filling.</div><div style="text-align: center;"><br /></div><div><b>Open-faced Blueberry Pie</b></div><div><i>Ingredients</i></div><div>1/2 recipe <a href="http://ericaspearlsinthekitchen.blogspot.com/2010/12/gluten-free-pie-crust-and-classic-pecan.html">Basic Gluten and Dairy Free Pie Crust</a></div><div>1 egg white, lightly beaten</div><div>8 cups blueberries</div><div>1 cup water</div><div>4 tablespoons cornstarch</div><div>4 tablespoons water</div><div>1 cup sugar</div><div>4 teaspoons freshly squeezed lemon juice</div><div>pinch of salt</div><div style="text-align: center;"><br /></div><div>Roll out the pie crust and place it in the pie plate. Crimp the edges any way you like to make it look pretty. For this pie you pre-bake the crust, so place parchment paper inside the plate on top of the crust, including the edges. Fill the plate with dried rice or beans for weight. Bake the crust with weights at 425 degrees for 20 minutes. Take out of the oven, remove the weights and parchment paper. Prick the crust with a fork all along the bottom and sides. Put back into the oven for 5-10 more minutes, checking after 3 to prick any bubbles that may be forming. When the crust is baked and golden, remove and let cool for a few minutes before filling. After 3 minutes, brush the crust with the egg white. </div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_7eblAaBlXI0/TS4JSbh3Z0I/AAAAAAAAAbk/3PFlts2tYpA/s400/DSC_0111.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561392802081236802" /></div><div style="text-align: center;"><i>Isn't that crust just beautiful?</i></div><div style="text-align: center;"><i><br /></i></div><div>To make the filling...</div><div><br /></div><div>Take two cups of the blueberries and put them in a medium saucepan with 1 cup of water. Cover the pan and bring it to a boil. </div><div><br /></div><div>Meanwhile, in a small bowl, whisk together the cornstarch and 4 tablespoons of water and set it to the side.</div><div><br /></div><div>When the water and blueberries come to a boil, lower the heat and keep the mixture at a simmer, stirring constantly for about 3-4 minutes or until the blueberries start to burst and juices begin to thicken. Continuing to stir constantly, add in the cornstarch mixture, sugar, lemon juice, and salt. Once mixed together, simmer for a minute until the mixture becomes translucent. </div><div><br /></div><div>Remove from the heat and stir in the remaining 6 cups of blueberries. Spoon this mixture into the baked pie crust then let it sit for at least 2 hours so that the filling can thicken and set. And when its done setting you will have a beautiful pie that will probably turn your lips purple :) </div><div><br /></div><div><img src="http://2.bp.blogspot.com/_7eblAaBlXI0/TS4KkJBlYUI/AAAAAAAAAbs/4sbV0lZk6jY/s400/DSC_0113.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561394205863272770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></div><div style="text-align: center;"><i>Purple is my favorite color. Just another reason I love this pie.</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><img src="http://3.bp.blogspot.com/_7eblAaBlXI0/TS4Lhr3ggDI/AAAAAAAAAb0/iJrT7Z3nH28/s400/DSC_0115.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561395263188271154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></i></div><div style="text-align: center;"><i>And this is all that was left at the end of the night... </i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: left;">PS: I don't know if you noticed but its 4:15 AM here. I cannot sleep. This does not bode well for my productivity or attention span tomorrow. </div><div style="text-align: left;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><i><br /></i></span></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-29586549022148062402011-01-11T17:34:00.001+00:002011-01-12T00:44:54.153+00:00Good Ole American Apple Pie<div style="text-align: center;"><br /></div>I have a confession to make. These past few recipes I made a couple weeks ago when I was home. I was cooking so much and wanted to share so many of the recipes but didn't want to throw them all at you at once. So I stockpiled. Don't hate me for it, but trust me you don't want what I have been cooking in my new London home just yet. I have been so preoccupied with getting settled that I've been living off of microwave meals and toast. And jet lag hasn't helped. My eating times are way off. I can't seem to shake it. I know I need to stop napping but with only 3 hours of sleep at night its almost impossible not to. Oh well, I will figure it out soon enough. <div style="text-align: center;"><br /></div><div>Until then, I will give you a really American recipe: Apple Pie. But to make it a little relevant I have researched (via wikipedia like all good college students do) the history of apple pie. It turns out that Americans have been making pie since the 18th century. But do you want to know how long the Brits have been making it? Since about 1381 in which the ingredients listed were "good apples, good spices, figs, raisins and pears" </div><div style="text-align: center;"><br /></div><div>Somewhere along the way, however, apple pie became an American tradition. Some people claim that in prohibition times, the Apple Marketing Board of New York State was hurting from the lack of cider production so they started slogans such as "an apple a day keeps the doctor away" and "as American as apple pie."</div><div style="text-align: center;"><br /></div><div>Also, during WWII the stock answer for soldiers as to why they were going into the war was "for mom and apple pie" and Chevrolet used the phrase "baseball, hotdogs, apple pie, and Chevrolet" to appeal to patriotism.</div><div style="text-align: center;"><br /></div><div>Interesting how a traditional English food was made into a sign of American patriotism huh? But I guess England was our mother country so a lot of our culture has been adapted from them. And it seems that when it comes to apple pie we may have outdone their recipe. A couple of my friends had apple pie at an English cafe and took one bite and scooted it to the side. Here is a pie that follows the American pie tradition and I don't believe would ever be scooted to the side:</div><div style="text-align: center;"><br /></div><div><b>Classic American Apple Pie</b></div><div><i>Ingredients</i></div><div>1 recipe<a href="http://ericaspearlsinthekitchen.blogspot.com/2010/12/gluten-free-pie-crust-and-classic-pecan.html"> Basic Gluten and Dairy Free Pie Crust</a></div><div>1 cup sugar</div><div>2 tablespoons vegan butter</div><div>1 tablespoon cinnamon</div><div>6 tart Granny Smith apples, sliced and peeled</div><div>Non-dairy milk and sugar for dusting</div><div style="text-align: center;"><br /></div><div>First preheat the oven to 450 degrees F as it might take the oven awhile to reach this temperature.</div><div style="text-align: center;"><br /></div><div>Now roll out the dough. I think I mention all of this in the pie crust recipe post, but there are a few things to keep in mind when rolling out the dough. First, you can do it one of two main ways. (1) the old school way with a large surface and everything floured or (2) between two pieces of parchment paper. I have found that sometimes the dough still sticks to the parchment paper however. So it is not a full-proof method at least for me. I generally use the old-school way. Another thing to keep in mind is that sometimes it is hard to get the crust into the pie plate in all one piece. Don't worry you can patch it together in the pie plate. There is no gluten, so you cannot overwork the dough. I had to patch mine together and in the end it still looked and tasted good. Also, once you have rolled out the bottom pie crust put the other half back into the fridge while you assemble the rest of the pie to keep it cold. </div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_7eblAaBlXI0/TSydYUuRPXI/AAAAAAAAAbE/O4jXZQ8nlaI/s400/DSC_0084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560992681100918130" /></div><div>Ok, so now that you have rolled out the bottom crust and it is in the pie plate, mix together the cinnamon and sugar in a large bowl. Add the peeled apple slices and mix well. I do not have a handy apple peeler or anything so I end up spending far too long peeling all of it with a knife and end up making a mess of the kitchen with my peelings, but hey a messy kitchen is a used kitchen.</div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_7eblAaBlXI0/TSyciFlb_ZI/AAAAAAAAAa8/RwMYI4tkzWw/s400/DSC_0085.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560991749324406162" /></div><div style="text-align: left;">Once you have mixed everything together, layer the covered apples evenly all around the crust, fitting them together as tightly as you can. Every once in awhile take any clumps of sugar and cinnamon at the bottom of the bowl (if you have some) and sprinkle over the apples. Keep layering until you have used up all of the apples, even if you have to make a mound on top. Actually, a mound makes the pie oh so much better</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="http://3.bp.blogspot.com/_7eblAaBlXI0/TSyfDbC3tQI/AAAAAAAAAbM/XwW5zlfmJW8/s400/DSC_0086.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560994521043940610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></div><div style="text-align: left;">Now dot the pie with vegan butter, meaning layer small pieces of butter evenly distributed on top of the apple mixture. I just take two tablespoons of a stick of Earth Balance and shave off little pieces all over the top with a knife. Now roll out the top layer of the crust and lay it over the top of the pie. Trim any excess edges and pinch the edges of the two crusts together. Brush the top of the crust with any non-dairy milk of your choosing and sprinkle lightly with sugar. This will give a crisp sweetness and shine to the outside of your pie. Make a few slits in the top of your pie to help with ventilation during baking.</div><div style="text-align: left;"><img src="http://2.bp.blogspot.com/_7eblAaBlXI0/TSyhBHsPssI/AAAAAAAAAbU/P6tMUoSzMRE/s400/DSC_0088.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560996680512287426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></div><div style="text-align: left;">And now its time to bake! Bake for 40-50 minutes at 450 degrees. If you need to you can cover the edges of the crust with aluminum foil if they start to get too brown somewhere along the baking process. When it is done, take it out of the oven and let it cool a bit and then you have a simple and beautiful apple pie that should have you waving an American flag and drinking coke out of a glass bottle while singing the national anthem. Enjoy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://1.bp.blogspot.com/_7eblAaBlXI0/TSyicI_C7VI/AAAAAAAAAbc/tOPeMIJkq4k/s400/DSC_0090.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560998244227673426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com2tag:blogger.com,1999:blog-9170697775757580890.post-43316308765752314502011-01-09T05:51:00.000+00:002011-01-09T00:52:08.492+00:00Judy's Breakfast Casserole<div style="text-align: left;">For the record, my mom's name is Judy. I could have put Mom's Breakfast Casserole but that makes her sound old, so for her sake Judy's Breakfast Casserole it is. No disrespect intended. I am actually not at all sure where this recipe originally came from. We have been having this casserole for holiday and special breakfasts for as long as I can remember. Its yummy, its homey, and it makes good leftovers if it lasts that long. And this year she has perfected making it gluten and dairy free. So, I am sharing it now! Please make this. You will not regret it.</div><div style="text-align: center;"><br /></div><div><b>Judy's Breakfast Casserole</b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><i>Ingredients</i></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal;"><i><span class="Apple-style-span" style="font-style: normal;">1 pound sausage, cooked and drained (you should check your sausage brand to make sure that it is in fact gluten and dairy free)</span></i></span></b></div><div>6 eggs</div><div>1 cup dairy-free cheese</div><div>5 slices Udi's white sandwich bread, cubed</div><div>2 cups non-dairy milk (soy, rice, almond, your choice)</div><div>1 teaspoon dried mustard</div><div>1 teaspoon salt</div><div style="text-align: center;"><br /></div><div>This is really easy to make. In fact, there are only 3 steps.</div><div><br /></div><div>Step 1, Combine all ingredients in a casserole dish sprayed with cooking spray.</div><div><br /></div><div>Step 2, Refrigerate overnight.</div><div style="text-align: center;"><br /></div><div>Step 3, Bake at 350 degrees F for 30+ minutes. </div><div>*our oven is a little weird, but sometimes it can take up to an hour. You will know its done when the egg looks set and is golden and bubbly on top. </div><div><br /></div><div>That's it. You're done. This is really easy and quick to make. The only thing is that you have to plan ahead because it is important to let it sit overnight so that the bread absorbs all of the other ingredients.</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_7eblAaBlXI0/TSkGEr-cZkI/AAAAAAAAAa0/dKWOTgVbB_I/s400/DSC_0065.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559981892559464002" /><div>On another, breakfast casserole unrelated note, I am hoping to go to some of the open-air London markets soon and as soon as I do I will post some pictures of them and try to find some unique ingredients to work with. Please check back for that, because I am really excited about it!</div><div><br /></div><div><div><br /></div><div><br /></div></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com2tag:blogger.com,1999:blog-9170697775757580890.post-46124197858880818262011-01-07T00:41:00.000+00:002011-01-06T20:07:16.388+00:00London's Calling: Fish and Chips<div style="text-align: center;"><br /></div><div style="text-align: left;">So I am officially in London. I just moved into my new Flat/ Residence Hall and am currently stopped at an Internet Cafe while running some errands to make said flat livable. In honor of this exciting new location of mine<em> </em>I am offering to you this London inspired recipe...</div><div><br /><div>You see, this Christmas Eve, my family started a new tradition- a british pub christmas. We decided to stereotype and make fish and chips- served with English Ale of course. The whole affair was even complete with "crackers" the little things you pull at both ends and pop, spilling out confetti and other fun goodies. </div><div><br /></div><div>So, with all of the other Christmas cooking and baking we bought the "chips" instead of making them- please forgive me! But the fried fish we did make and after a few test runs this was my favorite recipe. A lot of it doesn't involve exact measurements because you really just have to play with amounts and consistencies.</div><div><br /></div><div><b>The Fish of "Fish and Chips"</b></div><br /><div><i>Ingredients</i></div><div>6 Tilapia Filets (or one for each person)</div><div>1 cup Bob's Red Mill pancake mix</div><div>1 egg</div><div>1 bottle of gluten-free beer (I used a sorghum beer)</div><div>garlic powder</div><div>gluten and dairy free panko style (or regular) breadcrumbs</div><div>sea salt</div><div><br /></div><div>First, heat a skillet with about an inch of canola oil or another vegetable oil. </div><div><br /></div><div>Next, mix together the pancake mix and egg in a medium-sized bowl. Now add in the beer a little at a time, stirring constantly, until you get a pancake batter consistency (probably thinner rather than thicker). Now add in garlic powder- exact amount doesn't matter, it depends on your tastes. </div><div><br /></div><div>On a separate plate lay out a thin layer of the bread crumbs.</div><div><br /></div><div>Take each salmon filet and cover it on both sides with the batter. Then roll the batter-covered fish in the bread crumbs.</div><div><br /></div><div>Now, my dear friends, it is time for the frying. I just feel even more southern tossing something into a skillet of hot oil and hearing it crackle. I start talking in a southern drawl and begin coating everything in butter, channeling Paula Deen the whole time. Ok, not really, but frying anything does take me back to that good ole southern comfort food feeling. </div><div><br /></div><div>Carefully drop the filet into the hot oil and cook on each side for about 3 minutes. This will vary based on the thickness of your fish. It is also important to make sure that your oil is not too hot. Overly hot oil will lead to burnt breading and raw fish. yuck. You want a light bubble and crackle without splattering oil and hissing. Just play around with it until you get it right.</div><div><br /></div><div>When the fish is done frying, move it to a piece of brown package paper, a brown paper bag, or newspaper to drain off some of the excess oil. Also, while the fish s still hot and oily, sprinkle on a little bit of salt. And Voila! You have the Fish of Fish and Chips :)</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_7eblAaBlXI0/TSYW78e2vOI/AAAAAAAAAaU/8pRtgMdxkE0/s400/DSC_0079.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559156009139092706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span><div>Now all you have to do is grab your favorite beer and enjoy your British pub night!</div><div><br /></div><div>And now I am in London where I no doubt will be introduced to new foods, ingredients, and ways of cooking and you, my lovely readers, will get to travel alongside me as I update you on my new inspirations. People always talk bad about British food but I am determined to find the good in it and absolutely cannot wait to try the infamous Indian food in London. </div></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com3tag:blogger.com,1999:blog-9170697775757580890.post-44238483267068557032010-12-30T20:25:00.000+00:002010-12-30T20:25:46.543+00:00Wrap it Up!<div style="text-align: center;"><br /></div>So, I am not really a big meat eater. Fish? Always! Chicken? Not a huge fan. Red Meat? Sometimes. Turkey? Ew. In fact, I used to be pescatarian, meaning the only meat I ate was fish. I did this for many reasons. Some due to my freakishly high cholesterol, some due to the hormones put in meat these days, and some due to the oftentimes disgustingness of the large meat-packing corporations. My allergies have left me needing meat, otherwise there wouldn't be much else to eat a lot of the time. I am still not a big fan of most meats though.<div style="text-align: center;"><br /></div><div>One meat I have always been a fan of and will always be a fan of, however, is bacon. And lately I have been craving bacon. And I've been in to wrapping things in bacon...</div><div><br /></div><div>Here are two recipes for things wrapped in bacon. I used the same sauce for both as well because why change what works, am I right?</div><div><br /></div><div>First up we got some veggies...</div><div style="text-align: center;"><br /></div><div><b>Green Bean Bundles:</b></div><div><i>Ingredients:</i></div><div>Green Beans or Hericot Verts</div><div>10 slices of bacon, cut in half lengthwise</div><div>1 stick vegan butter</div><div>1 clove garlic, minced</div><div>1/3 cup brown sugar</div><div><br /></div><div>Preheat the oven to 350 degrees F. </div><div style="text-align: center;"><br /></div><div>Next, cook the green beans. You can do his by steaming them on the stove or my favorite way is to be the steam in bag kind and do all the work in the microwave.</div><div><br /></div><div>After the beans are cooked, wait for them to cool a little bit then gather them in bundles of 6-8. Wrap each bundle with a piece of bacon, wrapping it together in a kind of knot.</div><div><br /></div><div>Place each bundle, knot-side down on a baking sheet sprayed lightly with cooking spray. </div><div style="text-align: center;"><br /></div><div>Now that the bundles are prepared, it is time to make the sauce. Combine the minced garlic, butter and brown sugar on the stove over medium heat. Melt the butter and stir everything to combine. Cook until it starts to resemble cooking caramel, about 5 minutes, stirring frequently. Once the sauce is ready remove it from the stove and pour it over the bundles.</div><div style="text-align: center;"><br /></div><div>Bake the green bean bundles for about 35-40 minutes until bacon is crispy.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_7eblAaBlXI0/TRpMQ1frGTI/AAAAAAAAAZ4/TDneC6BKB0I/s400/DSC_0074.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5555836942436473138" /></div><div>These are a staple for holiday meals and special family dinners. No one ever complains. Unlike me, my family s full of major meat eaters. </div><div><br /></div><div>And next at bat we have a little seafood...</div><div><br /></div><div><b>Bacon-Wrapped Scallops</b></div><div><i>Ingredients:</i></div><div>12 scallops</div><div>6 slices of bacon, cut in half lengthwise</div><div>12 skewer sticks</div><div>1 stick vegan butter</div><div>1 clove garlic, minced</div><div>1/3 cup brown sugar.</div><div><br /></div><div>First set your oven to broil. </div><div><br /></div><div>Next take the half slices of bacon and pre-cook them a little in the microwave. I zapped mine for bout a minute and a half. You still want the bacon to me easily bendable. </div><div><br /></div><div>Wrap the slice of bacon around each scallop and stick a skewer through to hold it all together. </div><div><br /></div><div>Once all of the scallops are wrapped and skewered, it's time to make the sauce. Start by combining the butter, brown sugar and garlic in a saucepan over medium heat. Bring to a boil and cook until it starts to look kind of caramely, stirring almost constantly. </div><div><br /></div><div>When the sauce is done, remove from the stove and pour slowly over the scallops. spoon any sauce that fell to the bottom of the pan back onto the scallops. </div><div><br /></div><div>Broil the scallops for about 6 minutes, or until bacon is crispy.</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_7eblAaBlXI0/TRpMqZKSfoI/AAAAAAAAAaA/09zQV_wTzao/s400/DSC_0077.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5555837381507186306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span><div>Yum Yum Yum it's BACON (please tell me I am not the only one who has seen that dog treat commercial?)</div><div><br /></div><div><br /></div><div><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com2tag:blogger.com,1999:blog-9170697775757580890.post-44635221932162241252010-12-28T05:09:00.001+00:002011-01-25T02:45:36.311+00:00Gluten-free Pie Crust and Classic Pecan Pie<div style="text-align: center;"><br /></div>Oh how I love Christmas! I look forward to it all year, I prep for it the entire month of December and I drive everyone crazy making them follow all of my traditions. Pies are one of those traditions- particularly pecan pie. I love making pies. In fact 2 of my all-time favorite recipes are pies: apple and pecan. When I stopped eating gluten, I kind of gave up on pie. <div style="text-align: center;"><br /></div><div>Confession time- I always used pillsbury roll-out pie crusts, partially because I am lazy and partially because I think they taste really good. Since pillsbury has not yet made gluten-free pie crusts, I threw in the towel on pies (well for me at least. I still made pies for family and friends). </div><div style="text-align: center;"><br /></div><div>Well, I was finally ready for pie again, meaning I had to make my own pie crust. After some research about what flours work well together, butter or shortening, and vinegar or not vinegar, etc. I came up with this recipe. It has both butter and shortening, the best of both worlds, and the mild apple cider vinegar. </div><div style="text-align: center;"><br /></div><div>This pie crust, came just in time for the holidays too, because christmas is just not christmas in my family without pecan pie. My grandparents have a farm in west Tennessee and they have loads of pecan trees. I grew up on pecan pie. Some say its too sweet but I say bring on the sugar. I hardly ever have it so a sugar coma every once in a while can do a girl some good if you ask me. </div><div><br /></div><div>The first recipe is for a basic pie crust, then I will share my papaw's pecan pie recipe. </div><div style="text-align: center;"><br /></div><div><b>Gluten Free Pie Crust</b></div><div><i>Ingredients</i></div><div>1 cup almond flour</div><div>3/4 cup sorghum flour</div><div>3/4 cup potato starch</div><div>3 teaspoons xanthum gum</div><div>1 teaspoon baking powder</div><div>1/2 teaspoon salt</div><div>1 1/2 tablespoons sugar</div><div>3/4 cup butter, cold and cut into 1/2 inch cubes</div><div>1/2 cup shortening</div><div>2 tablespoons apple cider vinegar</div><div>2 whole eggs</div><div> </div><div>First combine all of the dry ingredients (the first 7 ingredients) and whisk together in a large bowl. Next cut in the cold butter and sugar with a pastry blender.</div><div style="text-align: center;"><br /></div><div>Now make a well in the middle of the flour and add in the eggs and vinegar. With a fork work the liquids into the dough, starting in the center and working outwards. </div><div style="text-align: center;"><br /></div><div>Combine the dough into a large ball and then place in between 2 pieces of parchment or wax paper. Roll out slightly and chill in the refrigerator for at least 2 hours, but preferably overnight. </div><div style="text-align: center;"><br /></div><div>When it comes to rolling out the dough, keep in between the parchment or wax paper and roll out with a rolling pin. Then peel off one side an flip over onto a pie plate. Once it is on the pie plate, peel off the other piece of wax or parchment. If this doesn't work, you can do it the old school way with a lot of GF flour and your counter-top. At this point you can either prebake the crust or fill it up!</div><div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_7eblAaBlXI0/TRls7W72sZI/AAAAAAAAAZY/phUhMww8r9Y/s400/DSC_0084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5555591382362927506" /></div><div>Th pie crust doesn't look too pretty at this time, but you can either even it out and pinch ridges to make it pretty or leave it like this to pinch with the top crust for fruit pies or other 2 crust pies.</div><div><br /></div><div>Speaking of fill it up... why not fill it up as a Pecan Pie? And not just any pecan pie, but my Papaw's classic pecan pie. Nothing fancy here...no chocolate, no bourbon, just simple goodness and by far the best pecan pie I have ever had. Last year, I asked for the recipe and have been making it ever since. Even when following the recipe exactly, I have yet to make it as good as my Papaw or Nana but I think I am getting close. They must just have magi hands or add extra love or something.</div><div><br /></div><div><b>Papaw's Pecan Pie</b></div><div><i>Ingredients</i></div><div>1 unbaked pie shell (this is one half of the pie crust recipe listed above rolled out onto a pie plate)</div><div>1/4 cup vegan butter</div><div>3 eggs</div><div>1 cup sugar</div><div>1/2 cup light corn syrup (red label Karo)</div><div>1 1/2 cup pecan halves</div><div><br /></div><div>First preheat your oven to 325 degrees F. After you roll out the dough onto an ungreased pie pan, you may want to dust the top of the crust with any gluten free flour lightly. This is because the filling of the pie has such high sugar content. I am not actually sure what this does but I just know that it helps to dust with flour. Maybe I should look up why at some point...</div><div><br /></div><div>Now in a mixing bowl, cream together vegan butter, eggs, and sugar. Then add in corn syrup and beat with a fork. Once the filling is done, pour it into the pie crust. </div><div><br /></div><div>Now there are two ways to do the next part. You can either mix the pecans into the filling before you pour it into the pie crust or you can do the more meticulous way, which is what I usually do. For this way you arrange the pecans in a circular pattern on top of the filling after you pour it into the crust. Just one pecan at a time around the edge then moving inwards after you complete each circle. This generally ends up looking more awesome, which is why I do it- well and because there is something therapeutic about placing each pecan by hand. That could just be for a perpetually stressed college student, however. </div><div><br /></div><div>After you finish (either way), place in the oven and bake for about 80 minutes or until a knife comes out of the center clean and the top has browned. </div><div><br /></div><div>Now that I have shared with you one of my families food traditions can I share with you some of our other ones? pretty please?</div><div style="text-align: center;"><br /></div><div>Well, it involves many hours in the car. (This tradition hasn't been every year recently since me and my siblings all started college, but we did it this year.) We travel all over the state of Tennessee and sometimes Alabama. But its all worth it when you get to see things like this:</div><img src="http://4.bp.blogspot.com/_7eblAaBlXI0/TRluPrNqcFI/AAAAAAAAAZg/NDSD5YBnMBc/s400/DSC_0069.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5555592830915342418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /><div><br /></div><div>This is my Papaw and Nana's farm covered in snow on the day after Christmas. Beautiful! </div><div><br /></div><div>Christmas Eve we all go to my parents church for christmas eve service, then my parents give us our christmas PJs (and no you are never to old to get PJs from your parents!)</div><div>Then on Christmas day we open presents at my parents house in the morning with our traditional holiday breakfast then we head out on the road.</div><div><br /></div><div>We start by visiting my mom's side of the family- this year Christmas lunch in Nashville. Then we head to West Tennessee to see my dad's side of the family at the farm shown above.</div><div><br /></div><div>Another tradition (intentional or not): The farm is filled with dogs. </div><div><br /></div><div>Old, like Grady...</div><div><img src="http://3.bp.blogspot.com/_7eblAaBlXI0/TRlu_AjjL_I/AAAAAAAAAZo/sNVyJwLqOC8/s400/DSC_0076.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5555593644098138098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></div><div>And Young, Like Merrill...</div><div><br /></div><div><img src="http://4.bp.blogspot.com/_7eblAaBlXI0/TRlvcGJIUkI/AAAAAAAAAZw/4lYLBIK_XFI/s400/DSC_0084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5555594143814144578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></div><div style="text-align: left;">Ok that's not really a tradition, but there are always a ton of dogs everywhere and I just really wanted to show you the adorable pictures :)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">And for one last time until next year... Merry Christmas!</div><div style="text-align: center;"><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com1tag:blogger.com,1999:blog-9170697775757580890.post-65612228769478657872010-12-27T04:00:00.000+00:002010-12-27T04:00:58.474+00:00Moroccan Tomato Lentil Soup<div style="text-align: left;">Here is the third soup for your wintery enjoyment. This soup is inspired by my favorite soup from Au Bon Pain. With all of my food allergies, my on campus food choices are slim. ABP is one place I can count on, however. They always list what's in all of their food and advertise which of their soups and rice bowls, etc are gluten and dairy free. Another bonus is that they post it all online too so I can plan ahead.</div><div style="text-align: center;"><br /></div><div>This Moroccan Tomato Lentil soup is an homage to their French Moroccan Tomato Lentil Soup. It is not the same recipe but it contains many of the same ingredients and has the same overall taste. </div><div><br /></div><div><b>Moroccan Tomato Lentil Soup</b></div><div style="text-align: center;"><i><br /></i></div><div><i>Ingredients</i></div><div>1 cup dried lentils</div><div>3 tablespoons olive oil</div><div>1 medium yellow onion, diced</div><div>1 14oz can roasted crushed tomatoes, chopped</div><div>2 large fresh rosemary sprigs</div><div>7 cups chicken stock</div><div>1 can navy beans</div><div>curry powder</div><div>salt and pepper</div><div style="text-align: center;"><br /></div><div>In a small bowl, cover the dried lentils completely with water and soak for two hours. After two hours, drain and rinse the lentils, then set aside. </div><div><br /></div><div>In a large pot, heat the olive oil then add in the diced onion. Cook for about 5 minutes until the onion is softened and starts to brown. Next, add in the rosemary and lentils and stir to coat. Sprinkle with curry powder (as much or little as you want). </div><div style="text-align: center;"><br /></div><div>Now add in the tomatoes and chicken stock. Bring the soup to a boil and then cover and lower to a simmer. Cook for 30 minutes then add in the can of navy beans. Bring back to a simmer and cook for another 30 minutes. </div><div><br /></div><div>Before serving, remove the rosemary sprigs and salt and pepper to taste.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_7eblAaBlXI0/TRAotqg-wNI/AAAAAAAAAYM/by-6FllPE9w/s400/DSC_0085.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552983105519665362" /></div><div><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-16715241243890826942010-12-25T05:54:00.005+00:002010-12-25T06:30:06.166+00:00Merry Christmas to All, and to All a Good Night<div style="text-align: left;">Well, it is officially Christmas (at least here on the East Coast). And I am proud to say that the christmas baking and cooking is over. Everything is prepped and ready to drive to Nashville tomorrow. We are meeting my mom's side of the family there for Christmas lunch then packing up again that night and heading off to West Tennessee to stay with my dad's side of the family for a few days.</div><div style="text-align: center;"><br /></div><div>For those of you who don't know my family all to well, one thing you should know is that there are a lot of us. And we all really like food. This means a lot of food must be made. For lunch we all split it up, so that wasn't too bad, but then we had to do Christmas Eve dinner at my house, and Christmas breakfast for the next morning, and so on and so on. I think I have spent the past two days shuffling back and forth between the grocery store and our kitchen. I think I have lost my sanity. I am currently laying in bed remembering why scoliosis is so awful. Standing all day can do that to my back (an yes, I know I sound like I'm 85 years old).<div style="text-align: center;"><br /></div><div>Its a good thing I love cooking, right? Otherwise I may not have survived. My mom's a trooper because she doesn't enjoy cooking and suck it out with me in addition to cleaning the kitchen about 5 times. </div><div style="text-align: center;"><br /></div><div>Here is a little recap of some of the things we made for Christmas, and over the next week or two, I will probably post most of these recipes because they all turned out so good. </div><div style="text-align: center;"><br /></div><div>For tonight we made bacon-wrapped scallops, fish and chips, and bread pudding with a brown sugar sauce for dessert.</div><div><br /></div><div>For tomorrow we made pecan and apple pies, one gluten an dairy free and one regular of each. I also made green bean bundles, a recipe which my mom's friend, Myra, sent me and has recently become a family favorite.</div><div style="text-align: center;"><br /></div><div>Lastly, for tomorrow we made sausage-egg casserole for breakfast. I am still not quite sure why this food took so many hours in the kitchen but I guess I have always done everything in my own time. I consider it one of my better qualities :)</div><div style="text-align: center;"><br /></div><div>I can't share with you all of the recipes just yet, but I would love to share the recipe for the pumpkin bread pumpkin because it is absolutely delectable. This is the first bread pudding I have ever eaten, let alone baked, and it has turned me into a believer. </div><div style="text-align: center;"><br /></div><div><b>Pumpkin Spice Bread Pudding</b></div><div><i>Ingredients</i></div><div>vegan butter</div><div><b><span class="Apple-style-span" style="font-weight: normal; ">Gluten-free white sandwich bread torn into small pieces (6 cups more or less)</span></b></div><div>2 cups soy milk creamer</div><div>3 large eggs</div><div>2/3 cup granulated sugar</div><div>2/3 cup packed light brown sugar</div><div>1 15 oz can pumpkin puree</div><div>1 cup dried cranberries</div><div>3 tablespoons melted butter</div><div>1 teaspoon ground cinnamon</div><div>1/2 teaspoon ginger</div><div>1/2 teaspoon nutmeg</div><div>1 teaspoon vanilla</div><div>cinnamon sugar</div><div style="text-align: center;"><br /></div><div>Preheat oven to 350 degrees F and butter an 11x7 inch baking dish with the vegan butter. </div><div><br /></div><div>Put the bread pieces in a bowl and pour the soy creamer over them. </div><div><br /></div><div>In another bowl, mix together the eggs, sugar, brown sugar, pumpkin, melted butter, spices, and vanilla with a hand or stand mixer. Stir in the cranberries. </div><div style="text-align: center;"><br /></div><div>Pour this pumpkin mixture over the bread and cream mixture and stir to blend. Now pour this mixture into the buttered baking dish and sprinkle the top with cinnamon sugar. </div><div style="text-align: center;"><br /></div><div>Bake for about 50-55 minutes or until pudding is set. It should look like this out of the oven:</div><div><br /></div><div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_7eblAaBlXI0/TRWNk4b-IHI/AAAAAAAAAY8/fD3MjL3L5Zc/s400/DSC_0080.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5554501380195885170" /></div><div>Serve with this brown sugar sauce drizzled over it:</div><div><br /></div><div><b>Brown Sugar Sauce</b></div><div><i>Ingredients</i></div><div>1/2 cup brown sugar</div><div>2 tablespoons corn syrup</div><div>1/4 cup vegan butter</div><div>1/2 cup soy creamer</div><div>1 1/2 teaspoons vanilla</div><div><br /></div><div>Combine all of the ingredients in a sauce pan and bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and let boil for about five minutes. Remove from heat and let cool as the sauce will thicken as it cools. </div><div><br /></div><div><img src="http://3.bp.blogspot.com/_7eblAaBlXI0/TRWOKF9nBwI/AAAAAAAAAZM/_bETnqoAGeE/s400/DSC_0082.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5554502019481798402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></div><div><br /></div><div>Here is the bread pudding served into little glasses and layered with light drizzles of the super rich and yummy brown sugar sauce. Doesn't it just look lovely. I was planning on putting a little dollop of whipped cream on top but I couldn't get my soy cream to whip. If any of you have any tips on making dairy-free whipped cream, please let me know! I could really use the help on that front. </div><div><br /></div><div>Merry Christmas to everyone! I hope you get to spend it with the people you love and reflect on the blessings that God has given each and every one of you, including the greatest blessing of all, sweet little baby Jesus (said ricky bobby style). But in all seriousness, Merry Christmas and God Bless! </div><div><br /></div><div><br /></div></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com3tag:blogger.com,1999:blog-9170697775757580890.post-79322053431249763522010-12-24T05:29:00.002+00:002010-12-24T17:11:33.429+00:00Snows a Comin...Stock Up on Soup!<div style="text-align: left;">Here is the second soup for a cozy winter night in. And if the weathermen are right, we should be getting snow here in Atlanta in the next couple of days. Soup will be perfect for watching movies by the fire or taking a break from an intense, icy snowball fight- not that we ever get enough snow to actually make snowballs. Go to the grocery sore, or raid your pantry, and go ahead and make this soup to have on hand in case the snow clouds attack.</div><div style="text-align: left;"><br /></div>Peanut Soup is a popular type of soup on the African continent. Particularly in West Africa. Seeing as I have never been anywhere in West Africa, I am not sure how authentic this is, but man does it taste good. It is also very versatile, meaning that you can make it as spicy or mild as you want. You can also serve as a traditional soup with a bowl and a spoon or you can spoon it over cooked rice as a full meal. The latter is probably the more traditional way to do it.<div style="text-align: center;"><br /></div><div><b>West African Tomato Peanut Soup</b></div><div><i>Ingredients</i></div><div>2 tablespoons olive oil</div><div>1 1/2 sweet onions, finely diced</div><div>1 extra-large red bell pepper</div><div>6-7 cloves garlic, minced</div><div>1 15oz can roasted diced tomatoes</div><div>1 15oz can salsa (mild, medium, or hot)</div><div>8 cups chicken broth</div><div>1/4 teaspoon pepper</div><div>1/4 teaspoon crushed red pepper</div><div>1/2 cup uncooked long-grain brown rice</div><div>2/3 (18oz) jar crunchy peanut butter (preferably all natural because it has a more peanuty taste)</div><div><br /></div><div>Heat olive oil in a large pot over medium-high heat. Cook onion, bell pepper, and garlic until softened and lightly browned. This will probably take about 5 minutes.</div><div><br /></div><div>Next, stir in tomatoes (with their juice), salsa, vegeta</div><div>ble broth, pepper, and red pepper. Simmer uncovered for 15 minutes.</div><div><br /></div><div>Then add in rice and stir. Reduce the heat cover and simmer for 35 minutes or until rice is cooked.</div><div><br /></div><div>When rice is cooked, add the peanut butter and quickly whisk to incorporate. return the soup to a simmer to heat and then serve (either in a bowl or over cooked rice as mentioned earlier).</div><div><br /></div><div>If the soup is too spicy, you can cool it down by adding more peanut butter and stock or by whisking in some coconut milk.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_7eblAaBlXI0/TRAo6NZsfFI/AAAAAAAAAYU/a07Ief0nUKY/s400/DSC_0080.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552983321042779218" /></div><div>The weather outside is frightful but this soup is oh so delightful!</div><div><br /></div><div><br /></div><div><b><i><br /></i></b></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-31337995135420612802010-12-22T19:39:00.000+00:002010-12-22T19:39:52.538+00:00Raspberry and Rosemary Scones<div style="text-align: center;"><br /></div>Still need a Christmas breakfast idea? How about adding these scones to the table? They have Rosemary for the green, Raspberry preserves for the red and their taste just screams home for the holidays. I originally made these scones last Valentines day for my roommates and I, but I have been wanting to try them gluten, dairy, and refined sugar free so I thought they would work just as well for christmas as they did for Valentines Day. The original recipe was from Giada de Laurentiis but I changed it to eliminate the bad stuff (well bad for me at least) and used raspberry where she used strawberry because I prefer it and its what we had on hand.<div><div>To be honest... I will probably make them again for Valentines Day (when I will be in London...even more of a reason to make scones).</div><div><br /></div><div><b>Raspberry and Rosemary Scones</b></div><div><i>Ingredients</i></div><div>1 cup almond flour</div><div>1/2 cup sorghum flour</div><div>1/2 cup tapioca flour (same thing as tapioca starch)</div><div>1 teaspoon xanthum gum</div><div>2 teaspoons baking powder</div><div>1/2 cup evaporated cane juice</div><div>1 tablespoon finely chopped fresh rosemary</div><div>1/4 teaspoon celtic sea salt</div><div>6 tablespoons vegan butter (I use Earth Balance) cut into 1/2 inch cubes </div><div>1/2 cup coconut milk</div><div>about 1/3 cup raspberry jam</div><div><br /></div><div>Preheat oven to 375 degrees F.</div><div><br /></div><div>First combine the three flours, xanthum gum, baking powder cane juice, salt, and rosemary and whisk together. </div><div style="text-align: center;"><br /></div><div>Next add in the vegan butter and cut in until it looks like a coarse meal. </div><div><br /></div><div>Now add in the coconut milk slowly and stir in.</div><div><br /></div><div>Spoon dough onto a greased cookie sheet about an inch or two apart. Indent the center of each spoonful of dough and place about a teaspoon of jam into indentation. </div><div><br /></div><div>Bake the scones for 20-25 minutes, then remove from the oven and let cool completely. </div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_7eblAaBlXI0/TRF6yUkmAlI/AAAAAAAAAYk/61dQ24teEWU/s400/DSC_0064.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5553354820458775122" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com2tag:blogger.com,1999:blog-9170697775757580890.post-38551747923059523912010-12-22T02:13:00.000+00:002010-12-22T19:39:21.249+00:00PJ Breakfast: Pumpkin Chocolate Chip Mini Muffins<div style="text-align: center;"><br /></div><div style="text-align: left;">My friend Meredith, with her mom and sister, has started a pajama breakfast tradition when everyone gets home from college for christmas break. We all go over there, dressed in our pajamas and have a fabulous breakfast that her and her mom prepare. This year I wanted to be able to contribute, so I decide I would whip up some mini muffins to take with me. I am personally a huge fan of anything pumpkin flavored so I thought that would be a good place to start. And what's a better combination than pumpkin and chocolate? It's always a crowd pleaser.</div><div style="text-align: center;"><br /></div><div>Meredith also has the cutest 1 1/2 year old daughter and she guzzled down a few of these mini muffins before breakfast even started, so apparently I am not the only one who loves pumpkin and chocolate together.<br /><div>These came out a little lumpy looking and pretty gooey but they are really tasty. And in addition to being gluten and dairy free, they are also refined sugar free so they do not spike your blood sugar and sustain you for longer. This makes them a healthier option without tasting healthy in the least.</div><div style="text-align: center;"><br /></div><div><b>Pumpkin Chocolate Chip Mini Muffins</b></div><div><i>Ingredients</i></div><div>1/2 cup sorghum flour</div><div>1/2 cup almond flour</div><div>1/2 cup tapioca flour</div><div>1 teaspoon xanthum gum</div><div>1 teaspoon baking powder</div><div>1 teaspoon baking soda</div><div>1 teaspoon pumpkin pie spice</div><div>1/2 teaspoon salt</div><div>1/2 (16oz) can unsweetened pumpkin puree</div><div>1 cup chocolate chips (I like enjoy life allergy-free chocolate chips because they are miniature so they distribute more evenly throughout the batter)</div><div>2/3 cup agave nectar</div><div>2 eggs</div><div>1/2 cup coconut oil</div><div>1 1/2 teaspoon vanilla</div><div style="text-align: center;"><br /></div><div>Preheat oven to 350 degrees F and line mini muffin pans with mini cupcake papers. I filled 48 mini muffin cups and had extra batter. (I am not sure how many muffins this actually makes because I ran out of muffin pans).</div><div style="text-align: center;"><br /></div><div>Sift together the three flours, xanthum gum, baking soda, baking powder, salt, and pumpkin pie spice. Once sifted together, give the dry ingredients a quick whisk, to mix again. </div><div style="text-align: center;"><br /></div><div>Next, add in the pumpkin, eggs, agave nectar, and coconut oil and mix with a hand mixer or stand mixer. Then add in vanilla and mix again. Stir in chocolate chips by hand. </div><div style="text-align: center;"><br /></div><div>Use a spoon to fill each of the mini muffin cups with batter, almost to the top then bake for about 30 minutes or until toothpick comes out completely clean and the muffins are golden and lightly crusted on top. </div><div><br /></div><div>Let cool completely before eating or transferring to another plate. In fact these muffins taste even better the next day because they become more muffin-consistency as they sit.</div><div style="text-align: center;"><br /></div><div><img style="text-align: right;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 268px; " src="http://3.bp.blogspot.com/_7eblAaBlXI0/TRAoUv-eJEI/AAAAAAAAAYE/ZEWI2uXpsZg/s400/DSC_0073.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552982677488804930" /></div><div>And here is a picture of my favorite slippers and the muffins ready to head out to the breakfast. Can just mention again how obsessed I am with this tradition? I wish I could wear pajamas everywhere.</div><div><br /></div><img src="http://2.bp.blogspot.com/_7eblAaBlXI0/TRFxG6nHZkI/AAAAAAAAAYc/IfEwJ2I71Rg/s400/DSC_0063.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5553344179151005250" style="text-align: right; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 268px; " /><div>PS: I think I have had a break-through about gluten free flours. In the past I have had issues with gluten-free baked goods tasting sort of metallicish (yep, I made a new word). After I did some research courtesy of google, I discovered that it is most likely bean flours that give this metallic taste. It also turns out that Bob's Red Mill all-purpose flour consists of bean flours. Don't get me wrong, those pre-made mixes are very convenient and I thank Bob's Red Mill for all of the flours that make for us gluten-free folk, but I am too sensitive to that metallic taste to keep using bean flours.</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>So, now I am into sorghum and almond flour. But of course, with gluten-free baking you pretty much always need to combine more than one flour, so thats how I decided to combine my new favorite flours with a starch to come up with my own baking mix for this recipe. I plan on testing out more mixes in the upcoming days so I will keep ya'll posted. </div><div><br /></div><div><br /></div></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com2tag:blogger.com,1999:blog-9170697775757580890.post-13869620079894000242010-12-21T00:17:00.008+00:002010-12-28T04:18:50.873+00:00For a Cold Night In: Curried Butternut Squash and Apple Soup<div style="text-align: center;"><br /></div>I have recently come home from college for winter break and thus far that has meant sleeping and watching TV and not doing too much else. Today, however, I woke up with the urge to cook. I went to whole foods and bought the ingredients I needed, and when I got home I began a cooking frenzy with my beautiful puppy loyally by my side. I only took 2 short breaks. The first to watch part of Twilight: Eclipse with my sister (please refrain from passing judgement on my movie choice) and the second to go to the orthodontist. Since its cold outside, though not near as cold as DC, and all I want to do is watch christmas movies, my mom and I decided soups would be fun to make. This was he first one and it is really tasty. It is hearty and just the right amount of spice, perfect for a dark winter evening. <div style="text-align: center;"><br /></div><div><b>Curried Butternut Squash and Apple Soup</b></div><div style="text-align: center;"><b><br /></b></div><div><i>Ingredients</i></div><div>3 1/2 pound cubed butternut squash (1-inch cubes)</div><div>1 1/2 sweet onions</div><div>2 McIntosh apples</div><div>3 tablespoons olive oil</div><div>celtic sea salt</div><div>pepper</div><div>4 cups chicken stock</div><div>3 teaspoons Thai red curry paste</div><div><br /></div><div>First, preheat the oven to 425 degrees F. This will be for roasting the squash, apple, and onion.</div><div style="text-align: center;"><br /></div><div>Next, cut the squash, apples, and onions into 1 inch cubes. Place all three on a baking sheet and sprinkle with the olive oil, salt, and pepper. Toss so that everything is evenly coated. Now you will want to spread this mixture out onto two baking sheets lightly coated with cooking spray so that the vegetable mixture is in thin layer on the sheets. Roast this for about 35 minutes.</div><div><br /></div><div>When it is done roasting, scrape it off the pan and place it in a large pot. Add a little bit of the chicken stock over medium-low heat and mix with an immersion blender. If you do not have one, you can do these next steps in a blender or food processor. Once you have mixed up the squash until it is pureed. Add more stock and blend again. Keep doing this a little bit at a time until all of the stock is incorporated. At this point, add in the curry paste, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix again so that it is all evenly distributed. Mix until it is a creamy, thick soup and is evenly colored. Keep over heat until it is warm and then place in individual bowls.</div><div style="text-align: center;"><br /></div><div>To garnish you can ad a couple sprigs of rosemary or homemade croutons. </div><div><br /></div><div>To make the croutons you can melt vegan butter (such as Earth Balance) and mix in garlic powder. Then drizzle this over cubes of gluten free bread and bake in the oven for 10 minutes. Then turn the oven to broil and let the bread crisp for a minute or two, watching it carefully so that it doesn't burn. </div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_7eblAaBlXI0/TRAYqHTayoI/AAAAAAAAAX0/h99w0ytA6r8/s400/DSC_0076.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552965452341889666" /></div><div><br /></div><div>I hope you enjoy the soup! And look forward to more fantastic soup recipes coming in the near future :-)</div><div><br /></div><div><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com1tag:blogger.com,1999:blog-9170697775757580890.post-83380644379608508562010-12-12T21:24:00.002+00:002010-12-12T21:37:19.668+00:00Recipe Clean OutSo, the redesign of this blog is coming along slowly, but I promise I'm working on it! As sad as it's making me, I decided that I need to get rid of all of the gluten and dairy containing recipes that I have posted throughout the past year. Not that I don't love them, and trust me I will miss them, but since I am making this blog completely gluten and dairy free I do not want all my past posts to trick my readers. <div><br /></div><div>This purge may take awhile, since I want to make sure that everything is well documented for my personal records, but I hope to have it done by the New Year.<br /><div><br /></div><div>Just because these old recipes will no longer be on here, however, does not mean that they wont still be out there somewhere in the this beautiful thing we call the Internet. I am posting both allergen free and all my other recipes to <a href="http://thepioneerwoman.com/tasty-kitchen/members/enmills/">http://thepioneerwoman.com/tasty-kitchen/members/enmills/</a>. Hopefully, I will be able to get all of the recipes I delete off of here onto that account soon. Oh, and any recipes that I can make small changes to in order to fit my new allergies will be updated and stay on!</div><div><br /></div><div>I only have 5 days and 3 finals to go for the end of the semester, then I get to head home and commence the joy of holiday cooking. So, expect great recipes to come when I have loads of free time and a well-stocked kitchen to work with!</div><div><br /></div><div>And wish me luck on finals, my brain is crammed to capacity full of facts about earlier embryonic development, cell differentiation, epidemiological statistics, and economics. I think it may explode any day now.</div><div><br /></div><div>Much Love!</div></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com1tag:blogger.com,1999:blog-9170697775757580890.post-87480183666539839202010-11-25T15:41:00.008+00:002010-12-16T13:48:51.667+00:00Back in Action<div style="text-align: left;">Dear Readers,</div><div><br /></div><div>First of all, I am sorry it has been so long since my last post. As some of you know I was in Kenya most of the summer (which was incredible, by the way) then school started, which has proven to be my toughest semester yet. I took extra hours, got a new job, started a new editor position with our online newsmagazine and was training to be an aerobics instructor. Now that the semester is coming to a close, I am reader to start posting once again!</div><div style="text-align: center;"><br /></div><div>As I said two posts ago, I now no longer eat anything with gluten or dairy. Even though I still cook for my non-allergy friends and family, I do not want to recommend any recipes that I cannot personally recommend, so the recipes on this blog will almost entirely be gluten and dairy free but none less tasty. </div><div style="text-align: center;"><br /></div><div>I am also working on redesigning and editing, so it may change from time to time. And lastly, I have finally figured out more of the manual settings on my camera, so hopefully my photography has improved and will continue to improve. </div><div style="text-align: center;"><br /></div><div>To kick-start the restart to my blog I will pass on a recipe my mom and I made today from the Babycakes cookbook made by the owner of the famous New York bakery. It's a simple chocolate cookie but its so soft and delicious.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_7eblAaBlXI0/TPZ4bkjISGI/AAAAAAAAAUw/jos1NTStYsw/s400/DSC_0053.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5545752406216165474" /></div><div><br /></div><div><b>Babycakes Chocolate Chip Cookies</b></div><div>1 cup coconut oil</div><div>6 tablespoons unsweetened apple sauce</div><div>1 teaspoon salt</div><div>2 tablespoons pure vanilla extract</div><div>1 1/4 cups evaporated cane juice</div><div>2 cups Bob's Red Mills gluten-free all-purpose baking flour</div><div>1/4 cup flaxseed meal </div><div>1 teaspoon baking soda</div><div>1 1/2 teaspoons xanthum gum</div><div>1 cup vegan chocolate chips</div><div><br /></div><div>Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper.</div><div><br /></div><div>Now, take out two medium bowls. In the first bowl mix together the coconut oil, applesauce, salt, vanilla, and evaporated cane juice. In the other bowl, mix together the flour, flaxseed meal, baking soda, and xanthum gum. </div><div><br /></div><div>Using a rubber spatula, gently mix the dry ingredients into the wet and stir until a grainy dough is formed. Next fold in the chocolate chips. </div><div><br /></div><div>Using a spoon, place small balls of dough one inch apart on the baking sheets. Once dough is placed, gently press the dough down using the back of the spoon. </div><div><br /></div><div>Bake the cookies on the center rack of the oven for 15 minutes. After 9 minutes, rotate the trays 180 degrees so that they bake evenly. </div><div><br /></div><div>Lastly, let cool on the sheets for 10 minutes then transfer to a cooling rack to cool completely. You can store these in an airtight container for up to three days at room temperature. </div><div><br /></div><div>Now all you have to do is enjoy and share! Trust me, if you don't tell anyone they are gluten -free and vegan then no one will ever know (my family didn't!).</div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-5231315308267772692010-05-21T06:27:00.004+01:002010-05-21T06:35:16.239+01:00OFF TO KENYA!!<div style="text-align: center;"><span class="Apple-style-span" style="font-size: small; ">No recipe for this post, sorry everyone! I just wanted to let my readers know that I will not be posting anything for about 2 months. I am participating in the Journey 2010 internship and will be traveling to Kenya without my computer and definitely without a kitchen. But never fear, I am planning on coming back with fresh inspiration for this blog.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">If you want to follow how the internship is going, our group has a blog that our leaders will update every other day. It is investthoughts.org </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Many of you have been supporting me in various ways throughout this process and for that I thank you sincerely! I am sad that my blogging will have to be put on hold but I am so excited for this experience that I cannot even adequately express it.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">I guess I will talk to you again in 2 months :)</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Kwa Heri (goodbye in Swahili) </span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 172px; height: 200px;" src="http://1.bp.blogspot.com/_7eblAaBlXI0/S_YbRNOM3PI/AAAAAAAAASo/4LjnqfC2i5Q/s200/n1120470446_30628155_8811.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5473592379536366834" /></div><div><br /></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0tag:blogger.com,1999:blog-9170697775757580890.post-7152341859360475622010-05-13T01:27:00.006+01:002010-12-16T13:49:45.671+00:00Going Gluten Free :(<div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">I went to the doctor/nutritionist a couple of days ago to retrieve the results of a test I sent in awhile back. For any of you that know me well, you know that I am a bit of a medical anomaly. Anyway, it turns out I am allergic to dairy and gluten and then the doctor started throwing words around like hormone overload, insulin, potential diabetes, and major dietary changes. Needless to say I was totally freaked. The good news is that no permanent damage has been done and everything can be fixed. The bad news is I have to remove all dairy and gluten from my diet. This is hard for anybody, but to me it almost seems impossible for a college student who eats out most of the time and who is always eating with people. Seemingly impossible or not, however, it has to be done. So, after throwing myself a pity party, I began researching.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">I must admit I am really lucky because I have already had some gluten/dairy free angels brought into my life who have started helping me figure out the new diet. My love for cooking will also come in handy. I am trying to look at it as just another cooking/baking challenge. This means that this blog will largely be Gluten and dairy free in the future, but trust me I will make sure everything tastes just as good as the original would have been. My first gluten and dairy free project post diagnosis was VANILLA CORNBREAD. I found it on the Gluten-free Goddess Blog and it is really good!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size:small;">Gluten/Dairy Free Sweet Vanilla Cornbread</span></b></div><div><span class="Apple-style-span" style="font-size:small;">2 1/4 cups Bob's Red Mill Gluten-Free Cornbread Mix</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup light brown sugar</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon baking soda</span></div><div><span class="Apple-style-span" style="font-size:small;">1 1/2 teaspoons baking powder</span></div><div><span class="Apple-style-span" style="font-size:small;">1 rounded teaspoon cinnamon</span></div><div><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon ground nutmeg</span></div><div><span class="Apple-style-span" style="font-size:small;">1 teaspoon fine sea salt</span></div><div><span class="Apple-style-span" style="font-size:small;">2 eggs</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup and 2 tablespoons olive oil</span></div><div><span class="Apple-style-span" style="font-size:small;">1 cup very warm water</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tablespoon vanilla extract</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Preheat the oven to 375 degrees F. Line a 9-inch cake pan with parchment paper (including sides). </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Mix the first 7 ingredients together, then add in the remaining 4. The batter should be the consistency of a thick cake or muffin batter. If it is too thick, you can add a couple of tablespoons of water. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Pour the batter into the pan and place on the middle rack of the oven. Bake for 25-35 minutes until the center is set and a toothpick comes out clean. Remove from the oven and let sit at least 15 minutes before cutting so that it doesn't crumble. You can serve with whipped cream, fruit, or just plain.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">A few notes:</span></div><div><span class="Apple-style-span" style="font-size:small;">* If you can't find the cornbread mix, you can use 1 cup Bob's Red Mill Gluten Free Cornmeal, 3/4 cup sorghum flour, 1/2 cup tapioca starch or potato starch, and 1 teaspoon xanthum gum</span></div><div><span class="Apple-style-span" style="font-size:small;">*To make the recipe vegan, you can replace the 2 eggs with 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till its frothy</span></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="http://1.bp.blogspot.com/_7eblAaBlXI0/S-tYvjvFP6I/AAAAAAAAASg/rSVVQRZkbQ4/s200/DSC_0045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470563746441412514" /></div><div><br /></div><div><br /></div><div><b><br /></b></div>Erica Nicolehttp://www.blogger.com/profile/03565832989520253074noreply@blogger.com0