Spaghetti Sauce Chicken

Last night, much to Braden’s chagrin, I decided to cook some chicken breasts in spaghetti sauce. He thought it would just be awful! “That’s just too weird” he said. Well, Mommy had the last laugh - Braden ate 5 helpings!!!!

Spaghetti Sauce Chicken

Boneless skinless chicken breasts (I used 4 half-breasts)
Spaghetti Sauce (I used half a jar)
Mozzarella cheese (let your hips tell you when)

It’s really quite easy. Spread a very light layer of olive oil in a glass baking dish of appropriate size (mine was a 9×13). Cut the extra fat off the chicken and place them in the dish (either whole or cut into strips). Pour the spaghetti sauce over it. I like to use a sauce that has no sugar in it (or substitutes) - just veggies. Top with some mozzarella cheese. Cover with a lid or aluminum foil.

The baking time - this is where my “recipe” becomes inadequate. My oven and I were having another disagreement last night. After having the chicken in the oven for 45 minutes at “350″ (notice the quote marks), the chicken was not even remotely beginning to cook (seriously -only the very outermost tiny layer was not pink). So I turned it up to “385″ and left it another 20 minutes. If your oven does not dislike you, then you can probably mange to cook this for 30 minutes at 350°.

Next time I make this, I think I will put it in the crockpot and cook it on low most of the day. I think it would be really great shredded.

We served this over brown rice with a salad on the side. A very healthy dinner (and a huge hit!). Enjoy.

Corrallin’ the Crescent Rolls

Since the crescent roll recipe from the Better Batter website is such a huge hit, I thought I’d find as many of the variations floating out there in blogland as I can. Bear with me, I’m sure I won’t catch them all. Feel free to leave a link if I missed it, and I’ll get it put in here.

My original post, with some variations, including cinnamon rolls and using Montina flour
My Pizza
My Chicken Alfredo Pizza
Kate’s Crescent Dog Army
Kate’s Homemade Croissants
Carrie’s, using a starch-less flour blend
Carrie’s hubby’s Chicken Pot Pie
Ginger’s Muffin Cup Quiches
Steve’s using blackberry jam and cream cheese
Melanie’s picture of a crescent roll with the ends eaten off (I love it!)

Tom’s ES in the Bread Machine

I tried doing the European Style of Tom’s Light Bread in my Cuisinart. Let’s just say it wasn’t a whopping success.

I placed the oil and eggs (warmed to room temp in warm water) in the bottom of the pan, followed by the sour sponge, the rest of the flour and the salt and cream of tartar. I added 1 TBS and 1 tsp of water because the dough was so thick I didn’t think my poor machine would be able to mix it. I helped it get started mixing, and I scraped the side about 5 times during the whole mixing process.

It did not rise at all during the rise process. Now, as I said before, yeast and I don’t get along very well. Last week, I had to let my bread rise for more than an hour and a half before I put it in the oven. What gives?

This one did rise while baking, but about halfway through. When it came out, it was tall (with very funky sides). I had to rush off to get Braden from school, and returned to find it quite compacted. Upon cutting into it, here is what I learned:

• It had humongous air bubbles in it, possibly because of how thick the dough was and it pretty much kept it’s shape (and I had taken out the paddle - the space probably did not fill back up).
• It seemed a little too moist.
• The top crust had an odd look to it - almost like it was more dried than cooked.
• I probably should have set mine to dark crust and given it the extra two minutes of cook time.

If you have a Zojirushi, perhaps you can get a good loaf.

1. You’ve got two paddles - it probably mixes better and you might not need to add that extra water.
2. If it needs more rise time, you can program it in (right? - I think you can).
3. You can also program it to cook longer if you need to.

If you make this in your Zo (or other bread machine) and it works (and even if it doesn’t), please let me know. I will probably try it again in the future, but I think I will stick to the oven for now. Perhaps the yeast and I can come to some sort of understanding first.

A Very Happy Lunch

It’s cold outside, with a bad wind and drizzle (and I think I got hit in the face with sleet on the way to my car from the gym).  I decided to warm my body from the inside out, with a very happy lunch - grilled cheese and Pacific Food’s Organic Creamy Tomato Soup. Tomato soup and I were not friends, long ago.   But this past year, we have developed a nice relationship.

I chose white American cheese for my sandwich today.   I love it’s creamy texture!

Variations on a Theme - Tom’s 1

No, it’s not a post about Mozart (though I could). It is about the Tom’s Light Bread.

I decided to mix it up a bit. I did not get the ingredients together in time to try the European method in my bread machine this weekend (but the sponge is on the counter now!). Braden seriously wanted bread today, so I decided to make one now, make the sponge for tomorrow, and then make some flour mixes using different flours, to have on hand to do the European method.

Today’s bread was changed only by substituting 1/2 cup Montina in for 1/2 cup of the tapioca starch. It is definitely a heartier, whole-grain type of bread. Montina is my new favorite flour, as it is high in fiber (and we could all use more of that). You can’t use all Montina, though, so read their suggestions before using it.

The bread machine was removed from its cluttered corner and given prime real estate on the baking counter, delighted to be in use again. (I have a Cuisinart with a gluten-free setting.) I think I actually spent more time on it than I would have if I had baked it in the oven, because I was totally obsessing over it. Oh, well. I won’t have time to obsess over it tomorrow.

The other variations will be baked in the coming weeks, all as the European method. I should have a post tomorrow letting you know how the European method works in the bread machine.

What are the other variations, you ask? I will write out the flours that I have prepared in my jars.

• 1/2 cup sorghum flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
• 1/2 cup quinoa flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
• 1/2 cup millet flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
• 1/2 cup buckwheat flour, 1/2 + 1/8 cup chickpea flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum
• 1/2 cup sorghum flour, 1/2 cup millet flour, 1/8 cup quinoa flour, 1 cup cornstarch, 1 cup + 1 TBS tapioca starch, 3 & 1/2 tsp xanthan gum

I just went along the row of jars and prepared these flour mixes (the labels were color-coded to keep me straight). When I am ready to use one, I will shake it up to mix the contents, take out half (a little over a cup and a half), add three tablespoons of brown sugar, a yeast packet (stir), and 1 & 1/8 cup warm water (stir and cover). Then let it sit for a day then continue on with the recipe.

Keep your eyes open for more variations on a theme!

Rosemary Chicken Wrap

One of my favorite ways to use leftover chicken (semi-plain) is to make these wraps. I choose to use white American cheese slices because it gets so creamy when it melts (I use the Wal-Mart Great Value brand). I made 2 today, but Braden took a bite of one (the bigger one) and declared it his. A mother sacrifices so much for her children.

Rosemary Chicken Wraps

Two corn tortillas
Some leftover chicken
Rosemary Garlic Seasoning
Some fresh spinach
About 4 slices of white American cheese

Sprinkle some rosemary garlic seasoning (or rosemary and some other herbs) onto small strips of chicken (just somewhat bite-sized) and microwave it for about 30 seconds. Put a slice of cheese on each tortilla, top with some fresh spinach, the chicken, and another slice of cheese. Microwave for 30 to 45 seconds, until cheese is melted and creamy.

Tom’s Light Bread

For a very long time, a forum buddy, Jen, has been talking about this Tom’s Light Bread Recipe that she got from www.celiac.com. It’s been on my to-do list that whole time, and I finally got around to it, LOL!

I made this recipe 2 ways - the way Jen makes it (the original way), and a European way of making bread (sourdough sorta). (I’m not going to copy down the original recipe, you can click on that link and go to it. There are oven and bread machine directions.)

The European method was recently posted on the Delphi Celiac forum by Mireille, having come from the Better Batter Blog. Essentially, you are letting the yeast meld with the flours and create a sour, more complex flavor.

We did not find any difference in the texture of the two breads, but we highly favored the flavor of the sour one. These breads were baked side by side, for exactly the same amount of time.  (The sponge of the sour one had sat on the counter for 27 hours.) Interestingly, the regular version got a really dark crust, though the European method was a light golden brown.

Tom’s Light Bread, European Style

To make the sour sponge (this part to be done the day before):

Mix together in a bowl:
1 1/8 cup chickpea flour (garbanzo bean)
1 cup cornstarch
1 cup + 1 TBS tapioca starch
3 1/2 tsp xanthan gum
Remove half of this mixture and store in a bag.

To the bowl add:
3 TBS brown sugar (make sure there are no lumps)
2 1/4 tsp active dry yeast
Whisk together well, then stir in (gently - does not need to be beaten):
1 1/8 cup warm water
Cover with plastic wrap and place in a warm area for 8 to 24 hours.  I placed mine in the microwave (off, of course), after having heated a bowl of water to warm the microwave.

The next day:

In the bowl of your KitchenAid, place:

Sour Sponge (yesterday’s work)
The rest of the flour mixture
1 1/2 tsp salt
1/4 tsp cream of tartar
3 TBS vegetable oil
3 eggs, lightly beaten (before cracking, warm the eggs in a bowl by running warm water over them)

Beat on medium speed for a few minutes (remember to scrape the sides). You may need to add a little warm water to achieve a thick cake batter-like consistency. Place in a greased 9 x 5 loaf pan. Cover with plastic wrap and set in a warm, draft-free place, until the dough has doubled in size.

Bake in a preheated 375° oven for 35-40 minutes, until the bread sounds hollow when thumped. Turn out onto cooling rack and allow to cool. Store in a large ziploc bag or other closed container.

One of These Days…

I will take a course in photography. My pictures need some serious help. Today’s picture is not very exciting, but the food is! I made a chicken alfredo pizza tonight - it is my absolutely favorite kind of pizza. It’s actually very simple (especially since I use the jarred stuff).

I used the crescent roll recipe - Montina style - for the crust. About a third of the flour was Montina today. At least I can say that I got some good fiber from this dinner, lol.

I chose to make things easier on myself (I thought) and roll it in a rectangle and put it on a cookie sheet. Well, the kitchen fates were not kind to me today, and I kept ripping the thing up. Oh, well. It patted in nicely. I baked it at 350° for 15 minutes, then topped it. I used part of a jar of alfredo sauce, chicken (I used Costco rotisserie chicken) that I cut into tiny pieces with scissors, and mozzarella cheese. It spent another 15 minutes basking in the heat of the oven.

For those of you pizza purists, I’m sorry, but I cut it into squares. The kids were hungry, and all. Braden ate 7 pieces - that was even more than me! He said, “I loooove this pizza!” From the mouths of babes…

Grady’s Fried Onions

I have been waiting to post this for a month and a half! At the beginning of December, my local support group had our annual Christmas party. At one of these parties a few years ago, my friend Grady brought a green bean casserole that he made with onions he had fried himself. I don’t eat green bean casserole - can’t stand the stuff. But these onions were so good I kept picking them off my husband’s plate. So, back to the future, I mean present (or recent past). I show up to the party and Grady hands me this sandwich-sized ziploc container. Truthfully, I was a little puzzled at first (all I could see was paper towel). Boy was I excited to open it up and find it full of the fried onions! He had brought me a whole bunch of them, sans casserole! I sneaked a few and then hid the box in my purse, so as to save them from the other party-goers.

I have finally gotten the recipe from him and his wonderful wife, Kitty. So, without further, ado:

Grady’s Gluten Free Fried Onions

Ingredients

1 big honking onion (color of your choice)
3 Large eggs (well beaten)
2 cups Brown Rice GF Flour Mix (with xanthan, or add 1/2 tsp)

Seasoning:

1 tsp salt

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp cayenne pepper

 

Directions

1. Slice onions into strips (or rings), and place in freezer.

2. In a separate bowl, mix flour and seasoning.

3. Dip a small hand full of onions into the eggs and shake off excess.

4. Place onions in flour/seasoning mix. Coat well. Shake off excess.

5. Place onions back into eggs, and shake off excess.

6. Place onions back into flour/seasoning mix. Coat well. Shake off excess.

7. Deep fry @ 375º for approximately 5 minutes. (until golden brown)

8. Place hot onions on paper towel and salt and pepper to taste.

9. ENJOY

 

As you can probably guess, Carter kept stealing the onions as I was trying to photograph them. I guess a picture really is worth a thousand words (though his word of choice every time he sees that picture is “MMMMM”).

Keepin’ It Simple - Teriyaki Chicken

We had guests over for dinner one day last week. Andy had decided that his holiday binging was over, and so he’d be low-sugar/low-carb that week to get back on track (of course, this was before we started frying stuff, lol). I was rather stressed about what to make for dinner and still have it be something really good. When I have guests over, I often go all out for them. But this time, I decided to keep it simple. And I’m glad I did - it was wonderful.

We grilled some chicken outside, with a little sauce put on just before. I tried a new recipe (from Roben Ryberg’s upcoming cookbook). It was really good, and had no soy in it at all (so if you’re avoiding soy and miss teriyaki, you will want that book). You could use any teriyaki sauce recipe, or use a gf premade version like the LaChoy (remember to check the labels). One of the things that made this chicken so nice was that it was already thin. I had gotten the chicken from the hometown grocery store, and they sliced it through the thickness for me to make thinner pieces. This way, they did not need to cook for nearly as long to get to the center.

We also grilled some canned pineapple (a huge hit!) and some onions and bells peppers. We had some steamed sugar snap peas, brown rice, and a fresh green salad. It was a really nice dinner, and it only took me about a half hour to prepare it (quite fortunate, since that was all the time I had after I picked Braden up from school). I had made up extra sauce, and put it in a squeeze bottle (like a ketchup bottle), and had that available to add extra to the chicken and rice (mmm).

This is a plate of leftovers - still excellent.