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Thursday, October 25, 2012

Gluten Free Pumpkin Pie

Picture this: 
It's November. Not quite Thanksgiving, but still close enough for pumpkin pie. 

You're around 9 years old, kind of a chubster, and you love pumpkin pie, especially with a sweet dollop of whipped cream on top. 

Everyone sits down to eat their pumpkin pie, and you savor every bit of that thin slice. 

Once you're finished, you notice you brother hasn't touched his yet. In fact, he is still in the other room reading Calvin & Hobbes. 

Your mom jokingly says, "Justin, come eat your pie or I'm going to eat it for you!" 

You know she's kidding, but then you get an idea in your head. You could have one more taste of that pumpkin-y goodness. You could eat his piece. 

So, when you're mom isn't looking you quickly scarf it down and leave the room. A few minutes later when he comes to eat his piece, your crime is discovered. And you get in trouble. 

I LOVE anything with pumpkin, especially pumpkin pie. Its one of those staple "Fall," foods, like chili and cornbread(which I am making tonight!).

When I made this gluten free pumpkin pie, my plan was to take it to friends/family.

Unfortunately, that did not happen and they were gone within 2 days. Oops. But I surely enjoyed every bite, and I didn't have to steal from anyone to enjoy it.

Gluten Free Pumpkin Pie

1 ¼ cup white rice flour
½ teaspoon salt
1 tablespoon sugar
1 stick of butter(1/2 cup)
4 tablespoon cold water
¼ teaspoon baking powder

1 15oz can of pumpkin
1 12 oz can of evaporated milk
1 tablespoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ginger
2 eggs
½ cup brown sugar
2 tablespoon white sugar

1. Preheat the oven to 425 degrees F. 
2. Combine flour, baking powder, salt and sugar in a food processor. Add butter and pulse until crumbly. Add water. Pulse a few more times. Pour crumbs out and knead until a dough is created. Split into 4 pieces for 4 smaller pies or use the whole thing for a 10 inch pie with a thicker crust. 
3. Spread into ramekins or pie pan. (Because of the rice flour, the dough will be sticky. It probably won't work to roll it out like regular pie crust).
4. Combine filling  ingredients in a food processor or blender. Blend until combined.
5. Pour into crusts. Cook for 15 minutes. Turn the heat down to 350 degrees. Cook for 45-60 minutes more, or until the crust begins to get lightly browned. 

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Monday, October 8, 2012

Gluten Free Fried Chicken

Fried chicken is definitely one of those "special occasion," foods, but it sure is tasty! I love how moist and flavorful it is. When eating gluten free, why should you not be able to enjoy fried chicken as well? 

Instead of bread crumbs, I used rice cakes. I was a little bit worried that the flavor(or lack thereof) would through off the flavor of the chicken, but it didn't at all. Who knew gluten free chicken could taste so good? 

Gluten Free Fried Chicken 

2 chicken breasts, butterflied

¼ c rice flour
1 tsp salt
¼ tsp pepper

Egg wash
2 eggs
1 Tbs milk

2 rice crackers
1 tsp salt
¼ tsp garlic powder
¼ tsp onion powder
Dash of red pepper or cayenne
½ tsp parsley
1 tsp powdered sugar

1. Begin heating 2-3 cups of oil in a medium sauce pan to 335 degrees F. 
1. Combine the flour, salt and pepper in a bowl. 
2. Combine in the eggs and milk in a separate bowl. 
3. In a food processor, blend the rice crackers until they are crumbs. Add the remaining ingredients and pulse until combined.  
4. Dip the chicken in the flour mixture and dredge both sides. Then, dip the chicken in the egg wash til completely coated. Finally, dip the chicken into the breading mixture, completely cover the entire breast, and pat lightly to secure. Complete this step with the remaining chicken. 
5. Place the chicken in the hot oil for 4-6 minutes. You can also cook the chicken in the oven for 350 degrees F until the internal temperature reaches 165 degrees F.

Here is the baked version! 

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Wednesday, October 3, 2012

Wow! And Roasted Veggie Pasta

I've been neglecting this poor little blog lately(if you couldn't tell).

Life has been busy. We moved over a month ago, and we still aren't unpacked. I'm still trying to get this school year down to a set schedule. This is my last full semester though, so its the last time I have to do this!

I just got on blogger to post today, and saw that I have 100 followers! Wow! I've been waiting for this day for my whole life! So thanks to those last 3 followers who just brought my 4 month streak of 97 up to 100. Much appreciated!

In other news, I'm writing a cookbook. I have to do my senior project this semester, so I'm designing, photographing and creating recipes for my book. I'm excited about it. Also, its gluten free recipes, so that should be fun. I'm making gluten free pumpkin pie right now and it smells superb.

This is not the only "picture worthy," thing I've made lately, but I really haven't used my camera forever. And these pictures aren't the greatest...but the pasta was awesome!

Gluten Free Roasted Veggie & Chicken Pasta

1/2 cup plus 1/4 cup of Italian dressing(homemade or store bought) 
1 zucchini, quartered & chopped 
1 yellow squash, quartered & chopped 
15 cherry tomatoes cut in half
1 eggplant, cut into 1/2in pieces
1 medium chicken breast
2 cups of gluten free pasta(I used quinoa/corn pasta, but I like brown rice better)
1/4 cup feta cheese
sea salt, TT

1. Place all the chopped vegetables in a bowl and pour 1/2 cup of dressing over the top. Lightly stir to coat all veggies evenly. Set aside.
2. Pour the 3 tablespoons of Italian dressing over the chicken and bake at 350 degrees until the chicken reaches an internal temperature of at least 165 degrees.
3. While the chicken is cooking, pour the veggies onto a baking sheet and cook at 350 degrees for 20 minutes.
4. While both the veggies and chicken are cooking, cook the pasta according to the directions on the package.
5. Once the pasta is cooking, toss with the feta cheese. Cut the chicken into cubes. Add the chicken and veggies to the pasta and toss until evenly combined. Pour the remaining Italian dressing over the top. Sprinkle with sea salt.

Thanks again for following :)

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