The Best of Everyday

  Gluten Free Cheese Crackers Makes about 75-100 crackers 4 oz good quality extra sharp cheddar 1/2 cup Gluten Free flour  1/4 tsp salt plus additional for tops 2 TBS cold cubed, salted butter 1 1/2-2 TBS Milk  Preheat oven to 325˚F and line 2 baking sheets with parchment paper.** Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly. Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should hold together well when you press it between two fingers.  Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible- even thinner than ⅛-inch if possible. They will poof and deflate when baked.  Using a knife, pastry cutter, or a scalloped square cutter- cut the dough into small 1inch by 1 inch squares. When complete, use a skewer to “dock” each cracker. (Poke a hole in the center to prevent the ...

Let’s turn a simple can of tomato paste into ketchup! Cooled and bottled- Carson Catsup Carson Catsup (Ketchup ) Makes approximately 16oz * This is a base recipe- adjust to your tastes. We like our ketchup with a little more vinegar, so we increase the amount to 2/3 cup total vs 1/2 cup.  6 oz can tomato paste 2 TBS honey 1/4 cup white vinegar 1/4 cup apple cider vinegar  1/2 cup water 1 tsp lemon juice 1 tsp brown sugar 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp paprika 1/4-1/2 tsp ground white pepper 1/2 tsp smoked season salt (I use Penzeys Smoked Season Salt) 3/4 tsp sea salt Optional- 1 bulb black garlic, husk removed Combine all ingredients in a sauce pan. COVER and simmer on medium low heat for 20-25 minutes. Stir every 10 minutes.    Remove from heat and allow to cool before transferring to bottles or a glass storage jar. If using black garlic, remove from ketchup before storing. 

Holiday Edition- Peppermint Brownie Bites Brownie Bites Makes approx 5 dozen mini bite cores Ingredients: Old fashioned oats : 1/2 cup - Blitz into flour using a spice grinder* Maple syrup : 1/8 cup ** Cottage cheese : 12 oz Vanilla extract : 1/2 TBS Peanut butter : 1/4 cup plus 2 TBS Protein powder : 1/2 cup (60 g), chocolate or vanilla Unsweetened cocoa powder : 1/4 cup 1/8 cup mini chocolate chips or finely chopped nuts- OPTIONAL * May sub 1/4 cup almond flour if desired.  ** May sub 1/8 cup honey if preferred. Instructions: In a blender,maple syrup, cottage cheese, and vanilla extract. Blend until smooth.  Transfer the mixture to a bowl. Add in peanut butter. Mix well. Fold in protein powder and cocoa powder. Mix until fully combined. Fold in 1/8 cup of the chocolate chips or nuts if using. Use a 1/2 teaspoon measure to dough evenly. Roll the portioned dough into balls and place them on a sheet pan. At this point, you can freeze the dough cores or proceed to making cups....

  Pecan Chicken Fingers Serves 4 1/2 cup corn flakes, crushed 1/2 cup pecans, finely chopped 1 TBS dried parsley 1/4 tsp salt 1/4 tsp garlic powder 1/4 tsp onion powder 12-16 oz boneless, skinless chicken breasts 2 TBS milk Preheat oven to 400.  Pat chicken dry with paper towels. Cut chicken into 1x3 inch strips.  Combine corn flakes, pecans, parsley, salt, garlic powder and onion powder in a shallow dish.  Dip chicken strips in milk then coat with pecan mixture.  Place in a baking pan sprayed with olive oil. Bake 7-9 minutes or until no longer pink inside.  These can also be made in an airfyer for an excellent crispy crunch!

Citrus Cake Makes 1 loaf in an 8 inch pan Cake ingredients :  1 1/2 cups gluten free flour ( you want a GOOD 1 to 1 flour that contains xanthan gum King Arthur GF AP is what I used ) 1/4 tsp baking powder  1/4 tsp baking soda 1 stick butter, softened to room temperature 1/2 tsp vanilla extract (Optional) 1/2 cup Splenda Blend OR 1 cup granulated sugar substitute of your choice 1 lemon- Zest and juice 6 TBS buttermilk or plain Greek yogurt 1 tsp Lemon or orange extract  2 Eggs Lower sugar glaze: 1/4 cups +2 TBS Splenda blend OR 3/4 cup granulated sugar substitute  2 TBS Cornstarch 2-3 TBS water 1/2 tsp Lemon, orange, or vanilla extract Preheat oven to 325. Line an 8 inch loaf pan with parchment paper.  In a stand mixer with a paddle attachment: combine butter, sugar blend, and vanilla extract if using. Set speed to medium and let run for around 4-5 minutes to combine and incorporate some air. This should be fully and the color changed to very pale buttercream yel...

Mushroom & Chickpea Stroganoff   Makes 2 servings 8oz baby portobello mushrooms, sliced 1/2 small sweet onion, diced  1 clove garlic, minced  1 TBS olive oil  1/2 can chickpeas, rinsed and drained  5oz plain Greek yogurt  1 TBS flour  1 TBS tomato paste 1/2 tsp beef boullion  1 tsp Worcestershire sauce  1/4 tsp dried thyme  1/8 tsp dried mustard 1/8 tsp black pepper  1-2 TBS red wine vinegar or balsamic vinegar  1/3 scant cup water  4oz dry pasta shape of your choice, cooked per package directions  To a large skillet, add oil, mushrooms, garlic, and onion. Allow to sweat down and begin to caramelize.  While the mushrooms cook, mix the stroganoff base. In a small bowl, combine yogurt, flour, tomato paste, boullion, Worcestershire sauce, thyme, mustard, and pepper. Set aside.   Stir mushrooms and onions. Season with salt, let sweat out a second time. Add chickpeas. Allow to get slightly golden. Remo...

I haven't quite decided what this will be yet.  Maybe a place for musings.  Perhaps a sampling of my art?  A snapshot of my meals, probably.  But whatever it ends up being, it's my little corner of quiet in the chaos of this world.   Until then- Cheers!