Made from Scratch: Waffles

It would seem that more and more folks are hopping aboard the gluten-free train these days, and this is particularly the case among my circle of friends. Just in the last month, I have heard of five or six new friends who have decided to remove gluten from their (or someone in their family's) diet. I've posted a link to my blog a number of times, but I've had to tell them that I've been very lax about posting here these days. So I am here to announce that I hope to start improving on that.

It just so happens that this recent influx of people converting to the Dark Side (mwahaha!) has coincided with a renewed effort on my part to start baking more gluten-free products from scratch. This is largely because (as I mention in my last post) I have decided to completely re-remove dairy from my own and my children's diets, and my very favorite baking mix (Pamela's Pancake and Baking Mix) happens to contain a small amount of powdered milk. Boo.

I have tried Bob's Red Mill all-purpose mix, but it is a little heavy for my tastes and doesn't end up with the texture that I like. I also purchased some Better Batter mix when I was able to get a good deal on it, and though I haven't used it much yet, I have witnessed and tasted some of the results made by my sister, and it really is awesome! Not very kind on the budget, however. So, I've been trying to formulate my own gluten-free flour mixtures instead. I have yet to determine whether it is actually cost-effective in the long run, but for now, it's holding us over while we re-adjust to our lives without dairy, as well as giving me a new experiment to try!

My first great success in this venture was the cranberry bread which I posted a couple weeks ago. I made some blueberry muffins shortly thereafter using a similar flour mix, and they were good, but needed a little tweaking. But my next success was a new recipe for waffles that I tried out this weekend. I haven't had enough time to play with this flour mix in other recipes yet, but I may have hit on my new favorite all-purpose mix. Time will tell. In the meantime, these waffles pretty much rock (if I do say so myself).

JESSICA'S WAFFLES (from scratch)

Ingredients:

1 c. milk (or milk substitute... I used rice milk, but almond or coconut would be great)
1/2 tbs. lemon juice (or vinegar)
3/4 c. brown rice flour
3/4 c. tapioca starch (aka tapioca flour)
1/2 c. sorghum flour
1/2 c. corn starch
2 tbs. flaxseed meal (optional*)
3/4 tsp. xanthan gum
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 tbs. sugar (optional)
4 eggs
1/4 c. oil
1 c. water (approx.)

Directions:

Place milk in a cup or small bowl and mix with lemon juice. Allow to sit for at least 5 minutes. Meanwhile, add all dry ingredients (including sugar, if using) to a large bowl and mix well (a whisk works best). In another small bowl, briefly whisk eggs. Add milk, eggs, and oil and mix briefly. Add 1 cup of water and mix well. Add up to 1/2 c. more water as necessary until desired batter consistency is reached. Grease waffle iron (if needed), bake, and enjoy!

Yield: About 6-7 medium-large waffles, enough to feed myself, my husband, and my three small children. If you are baking for fewer people, you can halve the recipe, or bake a full batch and freeze some for later.

*I picked up a bag of flaxseed meal from Trader Joe's... I can't remember exactly how much it was, but I'm thinking it was only $3-4. It adds a nice little boost of flavor and texture as well as nutrition, but I think it could be left out easily enough. You could also try almond meal in its place. (I often buy big bags of almonds from Costco, so I sometimes just stick a few handfuls into my food processor to make my own almond meal.)

Fried White Fish with Quinoa

I surprised myself about a week ago with a new recipe that turned out more nicely than I could have hoped. I've thought about holding off posting this recipe until the next time I make it, but since it's about time I posted a new recipe, and since I probably won't be making this again for at least a couple of weeks (I forgot a few of the ingredients at the store this week and I'll be out of town next week), I figured I might as well put it up. I am sure to make it soon after I get back, though, because I have been craving it ever since I finished it off! I'll add a picture to this post at that point. (Updated 9/17/11 with picture!)

It was one of those nights when I had no idea what I was going to make for dinner until I meandered into the kitchen about an hour before dinnertime to check out what ingredients I had handy. (I am usually more of a planner than this, but these days happen to the best of us, right?) So, I had some white fish in the freezer... some mushrooms... some capers left over from another recipe... some quinoa in the pantry, and other random products that I usually have hanging around the kitchen. I peaked at Allrecipes.com for some inspiration, and saw something about fish with capers and tomatoes. All I had was diced tomatoes... Could all those ingredients come together somehow? I donned my "Chopped" thinking cap, and the recipe below was born. I honestly couldn't believe how well the flavors combined and how much I liked it. If you try it, let me know what you think! (And put me in my place if you disagree with my taste buds... but I am practically drooling right now thinking about this.)

FRIED WHITE FISH WITH QUINOA

Ingredients:

1 ½ lbs. white fish (I used 3 skai fillets)
3/8 c. brown rice flour
3/8 c. powdered Parmesan cheese*
¼ tsp. pepper
1 ½ tsp. dried thyme
¼ c. milk (or milk substitute)
1 tsp. lemon juice
1 egg

vegetable oil (enough for frying)

1 c. quinoa
1 ½ c. chicken broth**
1 (15-oz.) can diced tomatoes
¼ c. capers, drained

2 c. chopped mushrooms
1 c. chopped onions

½ tbs. butter or oil

Directions:

1. In a medium saucepan, combine quinoa, broth, tomatoes, and capers. Bring to a boil, lower heat; cover and simmer for about 15 minutes, until liquid is absorbed. Remove from heat and allow to cool for at least 5 minutes. (If this sits for a while or even completely cools, it should still taste fine. I actually preferred it that way.)

2. While quinoa is cooking, combine milk, egg, and lemon juice in a medium bowl. Then on a large plate or in a large bowl, combine flour, cheese, pepper, and thyme. If fish is soggy (as it will be if frozen and defrosted), pat dry with a paper towel. Dip the fish in the liquid mixture, then coat with the flour and cheese mixture.

3. In a large saucepan, heat enough oil to cover the bottom of the pan by about a quarter or half an inch. Fry fish until the breading is golden brown, and fish is opaque and flakes easily with a fork. (Cook time will vary depending on type and thickness of fish, but should be around 3-5 minutes per side.)

4. In a separate pan, saute mushrooms and onions in ½ tbs. butter or oil until crisp-tender (about 3 minutes).

5. Plate by placing a serving of quinoa down, then a portion of fish, then topping with mushrooms and onions. Enjoy!

*Sorry... While this recipe is low on dairy, it is not totally dairy-free. The cheese definitely adds a lot to this dish in my opinion, but if you can't have it, I would try using about this much more rice flour, cornmeal, or some other grain flour, and adding ½ to 1 tsp. salt.

**This is the main reason I didn't post this recipe right away... I think the liquid here needed adjustment. I used 2 cups of broth, and it was a bit too watery. If you want a more accurate measurement, I would drain the juice from the diced tomatoes into a measuring cup, add it to the pot, and then reduce the 2 cups of broth by that amount. (I'm estimating the tomato liquid would be about ½ a cup, hence my 1 ½ cups of broth recommendation above.)

Spicy Fajita-Style Chicken Rub

I often find myself wanting to make chicken fajitas, but I rarely think far enough ahead to actually marinate the meat. Gotta wait till next time, right? Wrong! This rub will have the chicken ready to cook within about 10 minutes. And I actually surprised myself with how good it tasted. Even my picky 2 and 4-year-olds gobbled this up and asked for seconds! I should have thought to take a picture beforehand, because we ate it all up last night... no leftovers. Oops!

(Edited 9/12/11 to include picture):

SPICY FAJITA-STYLE CHICKEN RUB

Ingredients:

1 ½ tsp. rubbed sage
1 ½ tsp. cumin
1 tsp. chili powder
1 tsp. paprika
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. oregano
½ tsp. thyme
1 ½ tsp. salt
¼ tsp. pepper*

2 lbs. chicken breasts

2 tbs. vegetable oil

Directions:

Pound chicken to even thickness, about ½ to ¾ inch. Rub both sides of each piece of chicken with spice rub. Heat oil in a large skillet and pan fry chicken over medium-low heat for about 15-20 minutes, or until chicken is cooked through. After removing from pan, let sit for at least 15 minutes to seal in the juices. Cut into slices for fajitas or just good ol' chicken strips.

* This was enough pepper for my kids and me (who don't like things terribly spicy), but it could use a little extra pepper or some cayenne if you like a lot of spice. The chili powder and paprika do add a little kick, though. And my husband, who adds Tabasco sauce to pretty much everything, didn't seem to think it necessary to add anything extra. :-)

Homemade Spaghetti Sauce

I don't think that most spaghetti sauces include gluten, but hey... some of us are just picky enough to make our own. Orrrr... we forget it at the store and decide to make something up on the fly. Take your pick.

My favorite spaghetti sauces are the ones that include a bunch of chunky vegetables. Unfortunately, my children do not share in that preference. In fact, if I give them spaghetti sauce with bits of onion and pepper in it in particular, they will either refuse to eat it, or they will pick all of the veggies out before consuming. I'm not sure where these children came from, because they don't take after me OR my husband in this respect. I'm hoping they will grow out of it.

But in the meantime, I was left with this predicament as I pondered my homemade spaghetti sauce. Do I leave the veggies out and lose my desired flavor, or do I leave them in and have a battle at the dinner table over uneaten food? Solution: include the veggies, then pour the whole thing into the blender or food processor before adding to the girls' pasta. I know you are probably all thinking "Duh!", but I was pretty proud of that idea. Worked like a charm, too! Not a peep of complaint over unwanted veggies in the sauce. And it was still pretty darn good, too. (I left a bit of the chunky stuff out for myself, and I thought the kids' version might have actually been better.)

Anyways... on to the recipe...

HOMEMADE SPAGHETTI SAUCE

Ingredients:

* 1 tbs. olive oil

* 3 large cloves garlic

* veggies as desired (I used 1/2 a large green pepper and 1 small onion, both diced. Other ideas could include chopped mushrooms, carrots, zucchini, or whatever you like)

* 1 (15-oz.) can tomato sauce

* 1 (15-oz.) can diced tomatoes

* 1 (6-oz.) can tomato paste

* 1-2 tbs. of fresh basil leaves, chopped, or 1 tsp. dried basil

* 2 tsp. Italian seasoning

* 1-2 tsp. salt

* 2 tbs. wine or vinegar (whatever kind you prefer -- I used white vinegar because other vinegars and wines have been bothering me lately for some unknown reason)*

* 1/4 c. apple or white grape juice

Directions:

Heat oil in a large saucepan. Saute garlic and veggies until tender. Add tomato products, seasonings, and liquids. Stir well. Bring to a boil; lower heat and simmer about 30 minutes for best flavor. Puree in a blender or food processor if desired.

* I probably would normally have added wine but for the reason above. Also, my husband is a huge fan of vinegar, so he enjoys the extra little tangy zip. This is a slightly more tangy spaghetti sauce rather than much of a mellow or sweet sauce, but we certainly enjoy it!

Taco Scramble

Ever wanted a taco, but didn't want to bother with the hassle of eating it out of a crunchy (falling apart) taco shell or a soft corn (falling apart) tortilla? Or perhaps, like me, you don't like to bother with getting all the different veggies and fixings out so that everyone can build their own custom taco, which only results in more mess to clean up and more leftovers (that will probably never get eaten) because you weren't sure how much to put out.

Meet the one-stop taco. My family first came up with the idea for this dish while we were in the Virgin Islands, so we called it "Virgin Gorda beef." But since no one would understand what that is, I'm calling it "taco scramble." Basically, it's most of the stuff you'd want in a taco, without the shell, in an easy-to-clean-up mixture.

Observe:

This is a tasty, filling meal that is made even more desirable to me because I don't have to put it away leftovers in 10 separate little baggies... Just scoop and dump it into one container! (Minus the container for lettuce or rice, anyway.)

TACO SCRAMBLE

Ingredients:

1 lb. ground beef

1 small onion, diced

3 large stalks celery, diced (about 1/2 cup)

1/2 a large green pepper, diced (about 1/2 cup)

3/4 cup water

1 packet or about 2 tbs. taco seasoning

1 tsp. oregano

1 (15-oz.) can beans (black, pinto, kidney... whatever suits your fancy)

1 cup frozen corn (optional)

2 medium tomatoes, diced

lettuce and/or rice as desired

shredded cheese (optional)

Directions:

1. Begin browning beef in a large frying pan. Add onion, celery, and pepper and cook until beef is browned and veggies are almost tender. Drain beef fat.

2. Add water and seasonings and bring to a boil. Lower heat. Add beans and (if desired) corn. (To be honest, I definitely would have added corn, but I didn't think about it until after I made the meal and took the picture above. Doh!) Simmer, stirring occasionally, until water is mostly absorbed and beans and corn are heated.

3. Remove from heat. Add tomatoes and stir to combine. Serve as is, or over lettuce or rice (or with added lettuce over rice... whatever). Top with cheese if desired.

Tuna Noodle Casserole

One of the first things I learned how to cook was my family's version of tuna noodle casserole. Since I started this blog, I've tried several times to tweak or re-invent the formula my family used, yet I keep coming back to making it the same old way. I think it's the tanginess of the relish and mayo... I kept trying to make it more savory, but I missed the tang. It's very simple, nothing that's going to wow anyone -- basically just tuna salad over pasta -- but to me it's a "comfort food." Plus it's super easy. And considering I have three kids 4 and under, easy is always good.

The one major deviation that I have taken from the family's traditional recipe is that I leave out the cheese. Back in the old days, the cheese was pretty much the centerpiece of this dish. It was almost more like a glorified mac 'n' cheese that happened to have some tuna thrown in. Since I went off dairy for my nursing babies' sakes, I had a hard time enjoying this meal for a while. Now after a few years off dairy, I believe I've gotten the formula down to where I usually enjoy it just fine without the cheese, but I will admit I do enjoy an occasional sprinkle of parmesan on top. So, below I've included the basic recipe and some additions that I like to toss in to make it more interesting.

And just FYI, this is pictured in a bowl, but it probably really belongs on a plate. But I mix up the tuna in the bowl, and I figure since it's already dirty I might as well eat out of it and save a plate.

TUNA NOODLE CASSEROLE

Ingredients:

1 lb. package gluten-free pasta*

3 cans tuna

1/4 c. mayonnaise (or to taste)**

1/4 c. relish (or to taste)

A few tbs. milk or rice milk (optional)

Additional veggies (optional, see step 4)

Approx. 1 cup shredded cheese (optional) OR Parmesan cheese to taste

Directions:

1. Cook pasta according to package directions. Remember to salt water generously and rinse pasta with cold water after cooking. (This will stop the cooking to keep the pasta from becoming mushy as rice pasta tends to do, and it will rinse off the slimy residue often left by the ricey pasta water.)

2. While pasta is cooking, mix tuna with mayo and relish in a smallish bowl as you would a tuna salad.

3. When pasta is finished, return it to the pot. Add tuna and toss. (Using a fork will help break up the tuna and mix it in more evenly.) If you would prefer this meal cold, and if you added more mayo than suggested so that it helps moisten the noodles, feel free to enjoy as is. Otherwise, I usually add a few splashes of milk and heat until the moisture is absorbed and the noodles are reheated.

4. If you are not limited by dairy allergies (or the calorific implications of added cheese), I will say I always thought it was quite tasty with some cheese added on top. You may add it to your individual dishes if you like your cheese more firm, but I always liked mine totally melted, so I would add it in with the milk when I reheated the noodles. To be honest, I've been off dairy so long now that too much cheese kinda grosses me out, so topping it off with a little parmesan works just fine for me. I also sometimes like to add in a cup or two of cooked peas, and/or some diced and sauteed veggies. (I usually have just done onions, but things like peppers, celery, and mushrooms would do nicely. Ooo... mushrooms... I need to try that!) My girls are not huge fans of added veggies, though, so most of the time I just make it without any of the additions above.

*I've used many different types of rice pasta -- spaghetti, macaroni, penne, rotini... They all work.

**Use however much you'd normally mix with 3 cans of tuna. This is one of those recipes where I never measure anything. For me, it usually ends up being 2-3 heavy scoops with a tablespoon. Same goes for the relish.

Pizza Toast

I have often felt that my kids have somehow been missing out on a part of life because they have never eaten pizza. Growing up, my parents would get pizza for lunch almost every Sunday, so pizza and childhood seem to some degree intertwined for me. (Not to mention the fact that, as a teenager, I would eat frozen pizza several times a week for lunch as well. *cringe* I seriously can't believe how bad my diet was back then...)

Anyway, I was pushing my 2-year-old on the swing today and asking her what she would like for lunch. Jelly sandwich (on gluten-free bread)? No. Lunch meat snack plate? No. (Those were the only two readily available choices, so I started getting silly.) Pickles? No. Salami? No. Pizza? Yes! Hmm... well... ???

The real problem with giving my girls pizza, however, is not the dough -- I can make a gluten-free crust if I need to. The real problem is the cheese. Everyone in our family except for me has issues with dairy, and since I am still nursing my youngest, I stay mostly away from it for her sake. Fortunately, though, none of us are extremely allergic or sensitive, so I do occasionally let my girls have a little bit of something with diary -- like a handful of normal chocolate chips or M&M's. I think perhaps theirs is more of a lactose intolerance.

With this in mind, I remembered that I had some Kashkaval sheep cheese in the freezer. I don't know much about it, but it is semi-hard and tastes tangy and somewhat sweet, similar to cheddar. And -- who am I kidding? -- the only reason I bought it was because it was made from sheep instead of cows, so it has less lactose. So I figured I'd try some on a little "pizza." And remarkably, it worked even better than I'd hoped. It had seemed a little strong when I'd tried it on other things before, but against the tomatoey sauce, it balanced quite nicely. Mmm... I want more...

So anyway, if you can have dairy, you are one of the lucky ones. If you can have just a little dairy, or some form of non-cow dairy, you are in luck with this recipe. If you can't have dairy at all, I am so sorry... you'll have to have yours without cheese. (Unless you can stand soy "cheese"... ick.)

PIZZA TOAST

Ingredients:

4 thin slices gluten-free bread (I used fresh-baked Pamela's)

1/4 c. tomato paste

1/4 c. ketchup

1 c. Kashkaval sheep cheese (approx.)

garlic powder

Italian seasoning

ham, fresh veggies, or other toppings (optional)

Directions:

Lay bread on a cookie sheet. (I may toast it first next time.) Mix ketchup and tomato paste; distribute between the pieces of bread and coat evenly. Sprinkle each piece of bread with a light dusting of garlic powder; repeat with Italian seasoning. Add cheese and toppings. Set on middle-to-low rack of over and broil on high (500º) for about 5 minutes or until cheese is melted and toppings begin to look toasted.

Note: I only used ham for topping this time, but if I use fresh veggies next time, I will likely sautee them for a couple minutes so as not to let them stay too raw for my taste.

So to conclude my story, my girls tasted "pizza" for the first time today. My 2-year-old liked it pretty well, and my almost-4-year-old claimed she liked it, but only picked the topping off a few pieces. Sad to say, even in the case of one of my favorite childhood dishes, their will is usually fixed against liking (or sometimes even trying) anything new. :-p

Chicken Veggie Pasta

I have tried this dish a few different times, and I think I have finally hit upon a formula with which I am pleased. Of course, my children refused to touch it (as they do with most new dishes), but 2-and-3-year-olds are not the easiest to please. *I* liked it anyway. I guess my husband will be the judge when he gets home to eat the leftovers... And you can let me know how you like (or dislike) it if you happen to try it. ;-)

**Update: My husband gave it an "I would definitely eat this again." He is not picky, but this about as effusive as it gets from him. ;-)

CHICKEN VEGGIE PASTA

Ingredients:

1 16-oz. bag rice pasta (I used rotini)*

1 recipe Creamy Soup (cream of chicken variation)

1 cup frozen peas, cooked

2-3 cups fresh or frozen broccoli

4-5 medium carrots, chopped

Directions:

1. Cook pasta according to package directions, remembering to salt the water generously. Rinse pasta with cold water.

2. In separate pots, boil or steam broccoli and carrots until tender but not mushy.

3. Make Creamy Soup, cream of chicken variation, using 2 cups of chopped cooked chicken. Add peas to soup.

4. Place pasta in a large bowl or casserole dish. Add soup mixture and stir to combine. Add veggies and mix well. If you do not have dairy allergies, a bit of grated Parmesan or Romano cheese sprinkled on top of this dish would do nicely.

Makes 6 servings.

*Note: If you are a non-gluten-free eater using recipes from this blog, you may want to reduce the amount of pasta used in this recipe. Pasta with gluten seems to swell a lot more than rice pasta, hence yielding more of the cooked product. I would use maybe 2/3 to 3/4 of a 1 lb. bag, or enough pasta to make about 6 servings.

Quinoa Black Bean Salad

I came up with this recipe last summer when I was bored with plain quinoa and threw a few more things in on a whim. I was super excited with how it turned out! My husband and some of his family that were visited enjoyed it as well. My oldest daughter is not a fan of quinoa, but if I remember correctly, even she ate it. (She does love beans.) Unlike most grains, quinoa is a complete protein, so while this dish is light enough to be considered a salad, it is hardy enough to fill you up pretty well, too. (I've eaten the leftovers for breakfast a few times!)

NOTE: If you've seen / copied this recipe before, I changed it slightly to add more beans. Pretty sure this is how I made it originally... I just forgot how many cans of beans I used when I copied down the recipe.

QUINOA BLACK BEAN SALAD

Ingredients:

1 cup uncooked quinoa
2 cups chicken broth
1 tsp. dried minced onion
1 tsp. Italian seasoning
2 medium tomatoes
1/3 - 1/2 cup fresh parsley
2 (15.5 oz.) cans black beans, drained and rinsed
2 tbs. olive oil
2 tbs. lemon juice

Directions:
1) Rinse quinoa. In a small saucepan, combine quinoa, broth, minced onion, and Italian seasoning. Bring to a boil, then lower heat to a simmer. Cover and simmer about 15 min. or until broth is absorbed.
2) Meanwhile, dice tomatoes and chop parsley. Place these in a medium bowl and add black beans.
3) When quinoa is finished, let cool a bit before adding to the bowl. Drizzle oil and lemon juice over the salad and mix. Serve warm or refrigerate for an hour or two to serve cold.

Sausage Frittata

BASIC SAUSAGE FRITTATA

Ingredients:
½ lb. ground sausage
1 small onion
1 small green pepper
8 eggs
¼ c. milk
1/8 tsp. salt
1/8 tsp. pepper
½ c. cheese (optional)

Directions:
1. In a large, oven-safe frying pan, cook sausage over medium high heat. Remove with a slotted spoon and drain on paper towels.
2. Using the same pan with reserved sausage drippings, saute onion and green pepper for about 1-2 minutes, till beginning to soften but not yet tender.
3. Meanwhile, lightly beat eggs in a small bowl with a fork or whisk. Add milk, salt and pepper.
4. Return sausage to pan and mix with veggies. Reduce heat to medium. Add egg mixture and cook for about 4-5 minutes, until eggs appear to be well set underneath. (They can still be runny at the top.)
5. Heat oven broiler to 450°. Place pan on middle rack of oven. Cook for about 5-7 more minutes, or until top of frittata has set. If you can eat dairy and want to add cheese, add it after frittata has set and cook under broiler for a few more minutes, till cheese is melted.
6. For a slight crisp on top (if it is not crisp already), move pan up to top rack and cook for 1-2 minutes more, until beginning to turn a light golden brown. (Keep your eye on it, because it can burn quickly!) Allow to cool for about 15 minutes before slicing.

Note: This is my own recipe, so if you try this, please let me know if you have any problems or can think of any improvements!

Gluten-Free Chicken Nuggets

For some reason, my kids have not been too fond of chicken lately (unless it is a plain old roaster). But after the miracle of getting them to eat fish because it was breaded, I figured it was high time to try some breaded chicken: more specifically, chicken nuggets. I tried once and was fairly satisfied, but my second attempt made me quite happy.

CHICKEN NUGGETS

Ingredients:

2-3 chicken breasts (enough chicken to make 15-20 nuggets)

1/4 c. milk or milk substitute (or water)

1 tbs. lemon juice

1 egg

1/4 c. cornmeal

1/4 c. brown rice flour

1 tsp. cajun seasoning*

1/2 tsp. salt

vegetable or canola oil for frying

Directions:

1. Mix milk and lemon juice in a small bowl. Set aside.

2. Chop chicken into standard nugget-size pieces.

3. In another small bowl, mix cornmeal, rice flour, seasoning, and salt.

4. Beat egg into milk mixture until well blended. With each chicken piece, dip into milk mixture, shaking off excess, then coat with flour mixture.

5. In a large frying pan, pour enough oil to coat bottom of pan with about 1/8 in. oil. Heat oil over medium heat. Add chicken nuggets and fry for about 4-5 minutes on each side. Set on paper towels to drain. Allow to cool at least 10 minutes before serving.

Makes: 15-20 nuggets

Note: if you are making more than one batches, you will not necessarily need to multiply the milk/egg mixture ingredients. I made 3 batches, there was just enough milk mixture to cover all three. If you are making only 1-2 recipes, you could probably use less milk... it just might make the breading a little more egg-y.

*I make my own mix using the recipe found here: http://allrecipes.com/Recipe/Creole-Seasoning-Blend/Detail.aspx. (I use black pepper instead of white -- white pepper is just the same as black except for the color -- and I leave out the cayenne pepper because it is too spicy for my kids, but it is a nice kick for a more grown-up palate.)

Oh, and by the way, the girls loved the chicken nuggets... almost as much as I did. ;-)

Tofu Stir Fry

I have don't know that I'd ever even tasted tofu before I was married. My family's main courses, and my own thereafter, usually included a healthy portion of meat (usually beef or chicken). I have recently been exploring the idea of eating for your blood type, and I thought we were doing pretty good, since I knew I and at least 2 of the girls were Type O, which are good with eating a lot of meat. A few months ago, however, we discovered that my husband is Type A. And (of course!) Type A's don't digest meat very well, and do well with a low meat or even vegetarian diet. Lovely.

So, I have been endeavoring to expand my horizons and create a few meatless dishes, and as a result, I have been exploring the world of tofu. To my surprise, it is actually not that bad. Unfortunately, I have yet to find a satisfactory recipe that is both gluten-free and dairy-free but is NOT a stir-fry. So... I've been doing a lot of stir-fry.

I have tried a few stir-fry recipes, but I usually have to modify them to some degree to suit my tastes (usually by adding more veggies and often more sauce). Stir-fry is kind of free-form by nature, but I like to have an actual recipe on hand to help me plan and keep me from getting too confused... and that doesn't work so well when you're modifying everything. So since I seem to be so picky, I decided to try my hand at making up my own recipe last night. And I have to say, I liked it better than any of the other recipes I've tried so far. So here you are...

JESSICA'S TOFU STIR FRY

Ingredients:
1 lb. pack firm or extra-firm tofu, chopped into bite-size pieces*
2-3 cloves garlic, minced
1 head fresh broccoli (about 1.5 c.), chopped into bite-size pieces
2 medium carrots, sliced
1 large onion, sliced
1 medium zucchini, quartered and sliced
8 oz. mushrooms, sliced
1/4 c. wine (red gives more flavor, but white works fine)
3 tbs. soy sauce
1/2 tsp. ginger
3 tbs. olive and/or sesame oil (I used about half and half)
1/2 c. water
1 cube chicken bouillon or 1 tsp. granules
2 tbs. cornstarch
2 tbs. water

*Tofu works better if it is set out to dry on a stack of paper towels for at least 30 minutes to an hour.

Directions:
1. Heat 2 tbs. oil in a large pan or wok over medium-high heat. Add garlic and fry for 2-3 minutes, till tender. Add broccoli and carrots. Fry for about 4-5 minutes, until beginning to get slightly tender. (Reduce heat slightly if veggies are crisping too quickly.) Add onions and fry for about 2-3 more minutes. Add mushrooms and zucchini and fry 2-3 more minutes.

2. Mix together wine, soy sauce, and ginger. Add to veggies and simmer until veggies are all fairly tender (a few more minutes).

3. While veggies are frying, heat another 1/2 to 1 tbs. oil in a medium saucepan. Fry tofu for a few minutes, until lightly browned. Dissolve chicken bouillon or granules in 1/2 c. water. (Or use 1/2 c. chicken broth if you prefer, though you may need to add a bit more salt.) Add to tofu and simmer for about 3 minutes.

4. Add tofu mixture to veggie mixture. Combine 2 tsp. cornstarch with equal part water, and whisk with a fork till smooth. Add to tofu and veggies, stir well. Cook for 1-2 more minutes until sauce begins to thicken slightly. (Add more cornstarch and water mixture if necessary to achieve desired sauce consistency.) Serve over brown rice.

Makes about 6 servings.

If any of you try this, let me know how you liked it and if you come up with any improvements!