~ The Crazy Kitchen ~

Simply Hot Recipe - January Potluck

2011-01-07T08:56:00.000-08:00

January is here. One thing is for sure is that it is still COLD outside. Together this month we have collaborated many dishes that will warm you up from your toes to your nose!!! This food will have you all warm and snuggly in a jiffy.

Let the feast begin!

Chaya from Chaya's Comfy Cook Blog is cooking up a breakfast feast! Check out her

Breakfast Patties with Inside Out Sweet Potatoes

As well as her

Stuffed French Toast

From Chaya's second blog My Sweet and Savory

Shirley From Gluten Free Easily has us warming up our appetite's with her

Pumpkin Corn Muffins

Also in tow Shirley shares her creamy

Corn and Butter Bean Casserole

For dairy and non-dairy eaters alike

Chelsey here at The Crazy Kitchen has got one good quick recipe for

Balsamic Orange Ginger Glazed Trout

simply delicious!

Last is newcomer Terry from My Journey with Candida Blog. She brings a touch of sweetness with her

Black Bean Brownies

Come join our February pot-luck

First Time Joining?

Is this your first time linking with Simply Hot Recipes? You can find more information about it here. Everyone is invited to come. You can link up your recipe at the bottom of this post...I can't wait to see what you're bringing, and together will have a feast (or feast our eyes anyway!).

Linking up

To use Mr Linky You can put in your information In the name bar and enter who you are and what you're making like so:

Chelsey @ The Crazy Kitchen (Veggie Stuffed Egg Crepes)
Then post your blog link with the location tag:
http://thecrazykitchen.blogspot.com/2009/11/veggie-stuffed-egg-crepes.html

Picture

Typically I will use the web url for your picture off your blog, but in case it is copyrighted please email me a picture of your dish at

thebedabunch (AT) gmail (DOT) com

Link Back

I always appreciate a link back to my site. Share the (link) love! All links without a link back will be deleted :(

Thank-you for participating!

* Don't forget! *

E-mail your food picture here:

To Chelsey: thebedabunch(AT)gmail(dot)com

*For those whose pictures are copyrighted, this saves me a lot of time*

Simply Hot Recipes - December Potluck

2010-12-03T08:20:00.000-08:00

Sleigh bells ring, are you listening?

In the lane snow is glistening,

what a beautiful sight,

were happy tonight,

walking in a winter wonderland...

This song is the essence of December. Hanging out with family after going out sledding. Chilling out by the fire and sipping hot coacoa. It is festive delights such as these that wrap themselves around us this season. Memories in the making. And what recaptures those moments more than homemade food shared with family? This month we have a small round up of warm bites that will be sure to entertain your loved ones this holiday season.

Iris from the Daily Dietribe shares her savory

Sesame Studded Onion Bread

(Gluten free/Vegan)

Aubree Cherie of Living Free sweetens us up for the season with these delicious

Mint Thin Cookies

(Sugar Free)

For all those out there who like to Gobble, Gobble, Gobble

Chelsey here at The Crazy kitchen is showing you how to prepare a moist flavorful Turkey.

Cooking 101: How to Roast a Turkey

Bon Apetit!

* * *

Come join our January pot-luck

First Time Joining?

Picture

Typically I will use the web url for your picture off your blog, but in case it is copyrighted please email me a picture of your dish at

thebedabunch (AT) gmail (DOT) com

Link Back

I always appreciate a link back to my site. Share the (link) love! All links without a link back will be deleted :(

Thank-you for participating!

* Don't forget! *

E-mail your food picture here:

To Chelsey: thebedabunch(AT)gmail(dot)com

*For those whose pictures are copyrighted, this saves me a lot of time*

Hiatus

2010-11-23T18:56:00.000-08:00

You may have noticed that things have been slowing down here at The Crazy Kitchen. Life has been a bit overwhelming recently. I have had both my parents go through major surgery, caring for them in addition to my three kids while my husband continues to travel regularly. My parents are recovering nicely now, but me...I'm a little burned out. With that said I would like you to know that I will be taking a three month hiatus to replenish my reserves and take care of myself. A much needed break.

Simply Hot Recipes will still be a go during this time. I hope to connect with you during the monthly round up for the meantime. Expect my return in March to blog my greatest passion - food.

Happy Holidays!

Chelsey

Simply Hot Recipes - November Potlock

2010-11-04T20:11:00.000-07:00

Welcome to the November edition of Simply Hot Recipes. For this month warm foods are on the menu. Hot and tasty dishes are calling us to the stove. Some of us bring newly inspired creations to the pot-luck, some, exotic tastes from afar, while others stick to a more holiday infusion. There is no doubt that there is a little something special for everyone. Now let's not wait any longer...

On to the food!

Aubree of Living Free delves into new territory with her

Candied Beet Quinoa

you could say that this quinoa is honey beet-jeweled!

Shirley of Gluten Free Easily shares her

Sweet Potato Fries

a recipe passed down from blogging pal Jenny of Creative Cooking Gluten Free

Sometimes the best recipes are the ones received from a friend.

...And

Cookie Smoores

Never again miss out on this nostalgic camping treat!

Newcomer Susannah of Seven Sisters invites us to indulge in her

Sweet Potato Pie With {gf} Gingersnap Crust
Ho, Ho, Ho, I can't wait to eat this one for the holidays

Chaya at Comfy Cook dishes out

Coconut Mango Salmon

One of many in her simply delicious repertoire

And

Chaya of My Sweet and Savory shares her

Rice with Smoked Salmon...

The simplest way to throw dinner together in a hurry

Carrie of Wheat Free Mom Dives into Indian cuisine with her

Spicy Prawns

...Make any night perfectly spicy

Cara of Cara's Cravings created mole the un-complicated. Want to see for yourself? Take a peek at her:

Winter Squash & Turkey Enchiladas with Cranberry Mole

Chelsey here at The Crazy Kitchen shares

Cornbread

Warm, delightfully corny and gluten free.

Enjoy!

Come join our December pot-luck

First Time Joining?

Picture

Typically I will use the web url for your picture off your blog, but in case it is copyrighted please email me a picture of your dish at

thebedabunch (AT) gmail (DOT) com

Link Back

I always appreciate a link back to my site. Share the (link) love! All links without a link back will be deleted :(

Thank-you for participating!

* Don't forget! *

E-mail your food picture here:

To Chelsey: thebedabunch(AT)gmail(dot)com

*For those whose pictures are copyrighted, this saves me a lot of time*

Beefy Peperoncini Chili

2010-10-25T19:20:00.000-07:00

A new fridge is on order today. After my old one has broken nearly every shelf on the inside I said

"Enough is enough! Time for a new fridge"

It didn't take too long for me to fall in love with one named 'Samsung'. I only had to wait 4 days before he could be initiated into the family.

Last Thursday the delivery men arrived 'fashionably late' with my new pal...Dangerously close to dinner time. The kids were just as excited as me for this new appliance. They parted the way as the two men brought forth my new fridge.

Walking up to the door the smells of the kitchen hit them stealthily up their noses luring them in only as the pied piper could.

The delivery men forgot their objective, and one said

"Smells like dinner..."

while the other questioned in his French accent

"Something cooking in tomato sauce?"

They came in and removed my old refrigerator. With their coming and goings they would always add a new comment to the food smells stewing on the stove top.

One big problem arose...

While the new fridge was about to enter the premises we discovered it was too big to fit in the front door. TOO BIG! I thought to myself 'Yay, for fridge space! But the again, boo, hiss. It can't be TOO BIG. Is that even possible?!'

I looked at the doorway for a moment thinking about what to do.

"Could we take the door off it's hinges?"

I suggested

"Do you have a hammer and a screwdriver?"

the one answered

"Yes I do!"

I said as I went off to fetch it.

Once the door was removed they had my new fridge in place in no time. But then their primary concern wasn't my new Samsung. Oh no, it was what I was cooking that smelled so good? I still hadn't revealed what I was making. Man bait, I decided. That was it...Chili doesn't normally have this kind pull on people.

And who could blame them for their curiosity? There are cubes of beef cooked long enough for the fat to melt within it's inner fibers. It has a perfectly moist fall apart bite. Yes, the ultimate beefy morsel. Exactly the kind of thing that makes Victor (hubby) weak in the knees. Apparently he is not the only one.

Adding to the chili's lure is spicy pickled peppercino peppers. They are hot enough to make the feeble bow out while the real men raise their spoons in glory. But then again they are not so hot that you will have steam coming out of your ears, or tears running down your cheeks while your nasal cavaties open up like a faucet. No no, this is pleasure not torture! It's a warm rise like a pole vaulter peaking at gravity defying heights just before gently landing back on solid ground.

Adventurous eating

The long hours of simmering will brew the most captivating smells. The stewing tomato sauce intermingles with the beef producing one fluid silky gravy. And the beans? They melt like butter once bitten. A delicate consolation to the heat consumed.

Alas the one delivery man guessed at what it was.

"Smells like chili..."

Chili indeed.

Off I shooed them out the door. For I am not in need of man bait today. The man I caught has been around for quite some time and I plan on catching him again and again with every meal I cook. But for some out there whom are lacking the fortune of having a good man around. Do not fear! This chili breeds smells that can lure an innocent specimen straight from the street. Not that I would know anything about that...

* * *

For the kids I made this same recipe sans peppercinos. Yes it is one recipe they will have to grow into as they age. I replaced the peppers for them with baby corn. They loved it. There is something about baby corn that charms them (think the pied piper).

Enjoy!

Beefy Peppercino Chili 

an original recipe by Chelsey Beda

Makes about 10 cups

Time estimate:  3-10 hours (3 stove top, 8-10 crockpot) 25 minutes prep, 3-8 hours cook time 

Ingredients:

1 Tbs of grape seed oil
1 1/2 lbs of chuck beef steak cut into 1 inch cubes

Tbs grape seed oil (or other cooking oil)
onion, diced
cl. garlic, crushed

tsp cumin
Tbs chili powder
tsp oregano
tsp salt

tbs soy sauce (I used braggs)
tbs of brown sugar (or palm sugar)
Tbs tomato paste

x 650ml of fire roasted tomato spaghetti sauce 
(I used presidents choice brand)
19 oz can of kidney beans
tbs of sweet rice flour/cornstarch
1/4 c water


jar of pickle peppercino's drained

Directions:

-over medium heat brown beef (for about 3 minutes) in 1 tbs of grape seed oil.

-remove meat and set aside. Add 2 Tbs grape seed oil, 1 onion,and 3 cl. garlic.  Cook until softened 3-5 minutes.

-Add 2 tsp cumin,3 Tbs chili powder,1 tsp oregano,1 tsp salt. Stir until the spices become fragrant (about 1 1/2 minutes).

-Mix in 2 tbs soy sauce, 1 tbs of brown sugar, 2 Tbs tomato paste, 2 x 650ml jars of fire roasted tomato (spaghetti) sauce, 1 19 oz can of kidney beans, and the browned beef cubes.  Turn heat to medium high and bring to a low boil.

-Stir the 2 tbs of sweet rice flour/cornstarch in with 1/4 of water until smooth and fluent.  Pour into your simmering chili pot stirring until it thickens slightly. Add the jar of peppercinos to the chili pot.  Stir and reduce heat to low.  Cook for 3-4 hours.  Alternatively you or scoop your chili into a crock pot.    Turn your crock pot to high and cook 4-6 hours or low for 8-10 hours .

Bon Appetit!

This post is linked to Miz Helen's Texas Star Chili Cook Off

and Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays

It's warm, it's corny, and it's deliciously gluten free!

2010-10-11T22:54:00.000-07:00

Buttermilk and corn, bread and honey, mix it all together and what do you get?

Cornbread.

I like to eat cornbread with a dab of butter and a slather of honey. Actually, who am I kidding?! You can see for yourself I prefer my cornbread to be swimming in a lake of honey.

Look at it. Betch'ya can't help but smell it's infatuating aroma right through your computer screen. That my friend is just a teaser! A shadow of its warm corn tenderness all wrapped up in a sticky blanket of honey. It smells so good.

I can't help but dive in and experience its full force. It's like biting into sunshine and getting all tangled up in its warm honey rays. Absolutely dreamy.

Can you smell the memories this rustic bread inspires? Perhaps it's the onset of cooler weather and finding warmth rising from the oven. Or baking days with your Grandmother.

Personally the best memories for me are happening right here, right now, with my own children. I made this recipe a couple of hours before dinner to make it easier for later (and even easier with a batch of my pre-made Rustic Black Bean Soup ;). As supper time came I called each of the kids down to set the table. Each night the first down gets dibs on what to bring to the table. Forks and knives are the favorite choice, open a drawer and it's done. Second is filling the water jug. The least sought after is cups. For some reason climbing the counter and balancing five glasses is dreaded-could it be someone has broken a few too many glasses in the past?!

As the kids readied the table Arrie (8) my oldest spies the cornbread.

"Gasp"
"MOM, you didn't tell me that you made cornbread when I got home from school"
He accused.

"That's because it wasn't finished being made yet"
I retorted

"But Mom, I wanted to eat some"
He said, implying that I was trying to cheat him out of his cornbread

"Well, honey"
I assured him
"You're going to eat some right now"

He still looked at me as though I was hoarding the edible gold from his clutches just for myself, but sat down anyhow, surrendering to my offer.

The butter and the honey pot were passed around back and forth between the kids. They have a bad habit of smothering their cornbread with honey (just like their mother). I sat down and watched them as they devoured their lot, smacking their lips all the while with smiles of pleasure brightening their faces.

Ahhh the memories cornbread inspires...

Pure joy!

Cornbread

Adapted from Cooks Illustrated Magazine Dec/09

Makes one 9 inch round
 or 8 inch square

Time estimate: 45 minutes-> 15 minutes prep, 30 minutes cook time

Ingredients:

140g (1/2 cup + 1/3 cup) Potato Starch
60 g (1/2 c) Tapioca starch
175g (1 cup) yellow cornmeal

2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp guar gum
1 tsp xanathan gum

35 g (1/4 cup, packed) brown sugar
2 eggs
250 ml (1 cup) buttermilk
115 g (8 tbs or 1 stick) Unsalted butter, melted

Directions:

-Preheat oven to 400*f

-spray a nine inch round cake pan (or 8 inch square pan).

-Whisk dry ingredients:140g of potato starch, 60g of tapioca starch, 175g of yellow cornmeal, 2 tsp baking powder, 1/2 tsp of baking soda, 3/4 tsp salt, 1 tsp xanathan gum, and 1 tsp of guar gum.  Set aside in a bowl.

-Mix wet ingredients: 35g brown sugar, 250ml of buttermilk, 2 large eggs, and 115g of melted butter.
 
-fold the dry ingredients to the wet ingredients until just combined and pour into you pan of choice.  It is done cooking when a tooth pick inserted in the middle comes out clean (30 minutes or so).

Bon Appetit!

Excellent meal accompaniments:

Rustic Black Bean Soup

This post is linked to Slightly Indulgent Tuesdays

Simply Hot Recipes - October Pot Luck

2010-10-04T10:10:00.000-07:00

Hello!

Welcome to the October edition of Simply Hot Recipes. As fall sets in I see us all reaching for warmer simpler comfort foods. It is the cooler air settling in that drives our tastes to the kitchen, yearning for warmth. With September under our belts and our new routines settling in, we are showing more of a need for simpler recipes. Time is of the essence. But that doesn't mean we lose on taste. No, no, we simplify our recipes so we have time to really enjoy food and the other things that occupy our lives fall right into place.

On to the food!

Newcomer Carrie at Wheat Free Mom shares the absolute

Best Buttermilk Pancakes

with smashed raspberry butter...But the surprise is where you'll find the buttermilk!

Shirley Braden of Gluten Free Easily has been grilling up

Zesty Marinated Pork Chops

"It's naturally gluten free"...And oh, so easy to make.

Katrina of Gluten Free Gidget has got her game on with

Creamy Skillet Turkey & Kale

(Gluten-Free, Dairy-Free)

the perfect dish that will give you five stars for heart health without sacrificing flavor

Kristin at Holy Cannoli Recipes unveils her time saving

Easy Peasy Chicken Dinner

For those days I am rushing to karate and dance class...I am making this
(gluten free of course!)

Chaya of Comfy Cooks Blog brings her secret recipe of

Baked Beef Wontons

Haven't had wontons since eating gluten free? Try her GF wonton wrapper recipe...No one says you have to suffer.

Chaya of My Sweet and Savory dishes out her

Easy Chicken Teriyaki

Simple, satisfying, and delicious.

Chelsey here at The Crazy Kitchen, I am featuring my

Rustic Black Bean Soup

If you could eat a warm hug on a cold day, this would be it.

Bon Appetit!

* * *

Come join our November pot-luck

First Time Joining?

Picture

Typically I will use the web url for your picture off your blog, but in case it is copyrighted please email me a picture of your dish at

thebedabunch (AT) gmail (DOT) com

Link Back

I always appreciate a link back to my site. Share the (link) love! All links without a link back will be deleted :(

Thank-you for participating!

* Don't forget to E-mail me your food picture! *

*For those whose pictures are copyrighted, this saves me a lot of time!*

Chelsey - thebedabunch (AT) gmail (dot) com

Rustic Black Bean Soup

2010-09-23T15:02:00.000-07:00

I am entering a new era in my life. All my children right now are in school. Yes, all of them. The phase of being home with the kids is slowly passing and what seemed like a season of eternity is currently slipping through my fingers. Feeling this new chapter begin to unfold is like changing styles after wearing the same clothes for the past two decades. It's new, foreign, and slightly dangerous.

A big change.

I had always looked towards this phase with glee...Just think of all the things I can accomplish! I won't be towing my three 'anvils' around. But now that I am here standing in the doorway of the future, I'm getting cold feet. What was so promising feels empty - literally.

All that time I am supposed to now have? It disappears into the wind. My house is no cleaner, my meals no fancier and working out? Well let's just suffice it to say that I have the energy of a sloth (and have you ever seen a sloth exercise?!).

Change. It's big. Sometimes the small things and the new things become overwhelming. Routines are sure to come, but until then I am walking around aimlessly trying to figure out this new path I'm following.

I realize that I am the one in charge here. I get to decide if I am going to enjoy my freedom or treat it as a prison sentence. And even though it is new and foreign maybe I should embrace this. So in celebration of my new attitude I am shaking off this reluctance. I mean when have I had the opportunity to do what I've always wanted to do? I am going to write, exercise, and cook-without feeling guilty. The mess (that big thorn in my side) can wait. It will always be there regardless of how often I attack it.

What we perceive to be a roadblock, may in fact be a door. Come and lets enjoy those things we love to do because time is slipping away. And the mess? It can wait. It will always be there. Passion? It is meant for you and me in this moment. Here and now.

Seize the day.

* * *

Now on to the soup!

Do you ever struggle with a nagging question to self - "WHAT am I going to eat for lunch?"

It's one that plagues me most often because while I do love to cook, I don't like doing a million dishes. Out of necessity and the love for fabulous tasting food anytime of the day I came up with this recipe-Rustic Black Bean Soup.

Once the soup is cool I like to freeze the soup in ziploc bags in lunch sized portions (the texture remains unchanged by freezing). Then the next time I get a nagging question as to what to eat for lunch, I run for the freezer pull out my soup and defrost. Homemade convenience at its best.

How does it taste you ask?

On those cool days of fall when all the leaves are lit on fire with color, this is how it tastes. You will find warmth and heat returning to your cold toes and fingers. taking a bite will meet your taste buds with a marriage of south of the border tastes. They will satisfy and play a dance of earthy flavors and exotic spices down your throat. Yes it is spicy, but not overly so. Savor it's creaminess and nibble on smoky bits of roasted pepper, new treasures to be found in each bite.

I know I shouldn't mix potty humor and food together ( never learned that lesson growing up, I guess). but I can't help but share a new word that has me giggling like the immature one that I am. It is related to the after effects of eating magical fruit...The other day my son Arrie and I were play wrestling and I accidentally grabbed his butt to flip him over.

He said "MOM, you nearly got me in the...hehehe...Gas hole."

Whoops!

What a creative one he is with his words.

He was able to pin me as I died laughing on the floor, little bugger.

Enjoy!

Rustic Black Bean Soup
Vegetarian!

inspired by Dinner with Julie

makes about 10 cups 

Time estimate: 1 hour- 30 mins prep, 30 minutes cook time

Ingredients:

2 yellow peppers, chopped in rustic bits
2 red peppers, ditto

2 tbs cooking oi1 
1 onion chopped rustic
2 celery, sliced
4 cl. garlic thinly sliced
2 tsp toasted cumin
1 tsp chipotle chili spice 
2 19 oz cans of black beans, rinsed
1 19 oz can of diced tomatoes
1 12 oz can of corn

946 ml of vegetable stock

Soup toppings:

* Measure to suit your taste  

Lime, wedged 
1/4 cup of sliced chives/green onions
feta cheese
sour cream  

Directions:

-Place 2 red peppers, and 2 yellow peppers cut chunky on a baking sheet skin side up. Roast under your oven broiler until brown/black spots dot the tops (about ten minutes), checking every couple minutes to prevent scorching.  I don't remove the skins (more fiber) but you can if you want.

-Meanwhile warm a stock pot over medium heat.  Add 2 tbs of oil and cook 1 chopped onion for 1 minute.  Add 2 stocks of sliced celery and continue cooking until softened (about 4 minutes).

-Turn on your overhead fan.  Add 4 cloves of garlic (thinly sliced), 2 tsp of cumin seed, and 1 tsp of chipotle spice.  

*BE CAREFUL!*

 Don't breathe in the soup's steam or you will get hit with a lung full of pepper spray! Continue stirring for one minute.

-Pour in the 946ml of veggie broth, the 19 fl oz of diced tomatoes,  The 2 19 fl oz of rinsed black beans, and the 10 oz of canned corn.  Simmer for 15 - 20 minutes to allow the flavors to 'marry'.
 
-Blend half of the soup in batches (or use an immersion blender).  Pour the blended soup back into the pot, stir and serve immediately.
 
-Top individual bowls with a squeeze from a wedge of lime, a few slivers of green onion, a dollop of sour cream, and a crumble of feta

Bon Appetit!


Great Rustic Black Bean Soup accompaniments:


Gluten free corn bread 
 *coming next week!*
 This post is linked to Slightly Indulgent Tuesdays
Come check out Simply Sugar and Gluten Free for more tantalizing recipes!  

Vanilla Protein Chai ~ Guest post @ The Daily Dietribe

2010-09-07T19:35:00.000-07:00

Guess what?

I get to be a guest at my lovely friend Iris's blog (The Daily Dietribe). Her specialty is laying out the dish on how to lose weight and feel great. I thought it would be appropriate to share my latest and greatest snack= Vanilla Protein Chai (dairy free!). It's of the latest tricks up my sleeve I have for losing/maintaining weight.

During the month of September The Daily Dietribe will be featuring a great line-up of gluten free specials put on some of my favorite blogging pals.

Gluten-Free Fall Specials will feature:

Alea of Gluten-Free Flavorfull

Chelsey from The Crazy Kitchen

Alta of Tasty Eats At Home

Shirley from Gluten Free Easily

Linda from The Gluten-Free Homemaker

Valerie at City|Life|Eats

Aubree Cherie at Living Free

Sara from The Messy Chef

Carrie from Ginger Lemon Girl

Zoe from Z's Cup of Tea

Selene from Veganlicious

Here is a sneak peek at what I made:

Vanilla Protein Chai

Yummy-licious!

Be sure to check out The Daily Dietribe's posts under the weight tab, loads of timely weight loss advice that is expressed in the most human way.

Bye for now...

Septembers Simply Hot Recipes Round-Up

2010-09-03T08:09:00.000-07:00

Ahoy! Welcome to the September edition of Simply Hot Recipes, a web wide get together where we food bloggers gather around with our own home cooking. Let's honor the dawn of the fall season with the bounty of summers goodies.

Time to eat....

Katrina of Gluten Free Gidget has maximized Pomegranate's antioxidant potential in her sweet icy treats of:

Pomegranate Popsicle

and

Pomegranate Sorbet

Aubree Cherie of Living Free Made her warm and comforting

French Onion Tart

dairy free of course!

Shirley of Gluten Free Easily brings the most addictive mouth watering ice cream dessert you will see in a long time. I dare you to try some...

Creme Brulee Ice Cream

Newcomer Carol of Easy to be Gluten Free Changed up the typical rice with dinner to the bold

Asian Rice Pilaf

Chaya of My Sweet and Savory shares her awesome

Cherry Almond Muffins

As well as her Fall worthy recipe of

Sour Cream Spice Cake

you can find the recipe here: Chaya's Comfy Cook Blog

And my contribution is a nice fresh way to eat a bite of summer, if you could in fact do so

Blackberry Tart

* * *

Bon Appetit!

Come join our October pot-luck

First Time Joining?

Picture

Typically I will use the web url for your picture off your blog, but in case it is copyrighted please email me a picture of your dish at

thebedabunch (AT) gmail (DOT) com

Link Back

I always appreciate a link back to my site. Share the (link) love! All links without a link back will be deleted :(

Thank-you for participating!

* Don't forget to E-mail me your food picture!*

*For those whose pictures are copyrighted, this saves me some time*

Chelsey - thebedabunch (AT) gmail (dot) com

Fresh Blackberry Tart

2010-09-01T20:50:00.000-07:00

Blackberries are the fruit of my childhood. When I was little I used to live on a little hippy Island (known as Salt Spring). It was a majestic place that grew every fruit imaginable. A foodie's paradise!

The ditches were where I used to roam...Why you may ask? Because that's where the blackberries are. Blackberry bushes are plentiful on the Island, carving their own little niche in the wet ditches. Dark plump and juicy blackberries called out to me from their humble homes where I would pick the longest fat ones first (they were my favorites). As a kid it is the rule to stuff your mouth and not your bucket. I never remember getting attacked by the bushes big and mighty thorns (that look the size of sharks teeth to me now), but that is the great thing about memories, you only savor the sweetest parts.

This year we took our vacation on Vancouver Island. It's wild beauty is captivating. We spent our days exploring it's sea shores examining star fish and oysters, ocean pleasures we don't get to enjoy here in Cochrane Alberta. Our kids caught and ate mackeral (A fishy fish...yuck!). We set out a crab trap and caught rock crab, it made a delicious supper, one that our vegetarian friends gladly passed. Surf lessons were taken in Tofino, and sea kayaking highlighted our days in Toquart Bay. Vacations are very relaxing places to be.

But the best of pleasures experienced was the blackberry picking. As soon as we set off from the ferry in Nanaimo I had my eye on the ditches passing by, trying to get a glimpse of my favorite berry. Our first stop was a tourist town called Coombs famous for it's eclectic restaurant: Goats on the roof, and yes there were real goats living on the roof!. Tiana (my daughter) and I stole away from the towns charm with our buckets to get our hands on the blackberries growing down the streets. We picked and ate and gently peeled back the snarling thorned arms of the bush trying to protect it's bounty. The blackberries were ripe and plump. Perfect for picking and eating. Tiana was just as keen as I was to eat and savor this little treasure.

Is it bad that that I planned my vacation to the Island mostly because I wanted to pick blackberries?!

Here is a recipe to savor the best of blackberries this season.

Enjoy!

Fresh Blackberry Tart

Adapted from The Fundamental Techniques of the Classic Pastry Arts

serves 4-6

Time estimate: 90 minutes

Ingredients:

Cornstarch for dusting

1 recipe for Pate Brisse (below)

2 cups Creme de patisierre (recipe below)

Blackberries

50g Apricot jam

1 1/2 Tbs of water

Directions

place a large sheet of parchment paper on your counter and flour it generously with cornstarch. Roll half of your pate brisse recipe (saving the other half in the freezer for another time).

Gluten Free dough can be crazy sticky so the rule is roll, roll, sprinkle with cornstarch, Flip the dough and repeat. If your dough is sticking it can become a disaster pretty quick, so remember roll, roll flour and flip. This should keep you out of dangers grasp!

Roll your dough disk out to a 28 cm circle (11 inches) wide and 3mm/ (1/8 inch) thick. Lifting with a spatula every few rolls to prevent sticking (and using more cornstarch when necessary).

Make sure your dough circle is not sticking to your parchment paper lifting the circle around the edges to check. Once it is free slide your hand under the parchment paper and gently carry it over to your tart pan. Slowly flip it over the center of the pan.

*It is very tricky to do this move without cracking the dough as gf dough is fragile, but it is the most effective way of transferring rolled dough into a pan with the least consequences.

Slowly turning the pan, gently push the dough into the bottom and against the edges, using quick , light pressing movements. Fix any cracks or holes by running your fingers under water and pressing extra dough gently into the voids to resume the same level and thickness throughout. Press the edges neat into the pan and run your rolling pin over the top of the tart to remove excess dough.

Refrigerate for 30 minutes.

Preheat the oven to 350*f

Take the tart shell out of the fridge and pierce with a fork.

Bake the tart for 15 minutes (or until evenly browned), then cool on a wire rack.

In a small mixing bowl whisk to lighten and smooth the cream out.

When tart is cool, spread pastry cream evenly over the pate brisee.

Decorate your tart with blackberries (or whatever fruit is in season).

place 50g of Apricot jam with 1 1/2 Tbs of water in a small bowl and whisk together. Strain any bits out and spread over the blackberries with a pastry brush.

It is best enjoyed the same day it's made.

Enjoy!

GF Pate Brisse

Makes 2 9-inch tarts

Time estimate: 45 minutes -> 15 prep, 30 refrigeration  

Ingredients:

125g Corn Starch

125g Sweet Rice Flour

125g Unsalted Cold Butter

1/2 tsp salt

1 tbs sugar

1 lrg. Egg

5 Tbs + 2 tsp cold water

parchment paper 

Directions:

-Sift dry ingredients together onto a large piece of parchment paper.

-Add butter and using a pastry cutter/scraper and work the ingredients until the butter pieces are the size of lentils.

-In a small bowl whisk the egg and water together

-form a well in the center of the flour and pour the egg water into it.  As quick as can be work the flour into the liquid until it just holds together.  

*Use the tiniest bit of extra water if you find the dough is dry.

-Form your dough into a disk and refrigerate for 30 minutes -24 hours before rolling out.  

Creame Pattissiere

(Pastry Cream)

Makes about 2 cups

Time estimate: 30 minutes

Ingredients:

2 large egg yolks (room temp)

1 large egg (room temp)

40g cornstarch

128g sugar

2 cups of whole milk  

1/2 vanilla bean split (optional)

1/2 tsp pure vanilla extract (if not using vanilla bean use 1 extra tsp)

Directions:

In a stand up mixer add 2 large egg yolks, 1 whole egg, 40g cornstarch, and half of the sugar (65g).  Mix with the whisk attachment until well mixed and light in color.  

Place 2 cups of milk in a heavy bottomed sauce pan.  Warm over medium.  Scrape the vanilla seeds into the pot along with the remaining 63g of sugar and vanilla pod.  bring to a boil and remove from heat.

Strain the vanilla pod out of the milk.   With your stand mixer on med-high speed, pour in one third of the hot milk into the egg mixture (to temper the eggs).  

return the pan to medium heat and whisking constantly add the tempered eggs.  Return to a boil while making sure to scrape the bottom and inner edges of the pan for about 2 minutes, until thick and smooth (pudding consistency).  

remove from heat and add vanilla extract, mix well.  wrap and set aside cool, then refrigerate until ready to use. 

Bon Appetit!

Simply Hot Recipes August E-Pot Luck Edition

2010-08-05T20:18:00.000-07:00

Welcome to the August edition of Simply Hot Recipes, a web wide get together where we food bloggers gather around with our own home cooking. It is a virtual foodie gathering. This month we have the fresh bounty of summer to seduce your senses. Lets celebrate the warm weather with our forks!

Time to eat....

Shirley from Gluten Free Easily shares her colorful Blueberry Honey Pie with Honey Whipped Cream and Raspberries. Yep, it's perfect for any summer celebration...Oh, and that cream on top? It's dairy free whipped coconut cream. I can't wait to bite into this dairy free creamy sensation.

Aubree Cherie of Living Free made from scratch her very own Pasta-less Turkey Lasagna. The pasta has been replaced with potatoes and the sauce is an ingenious dairy free cheese sauce....

Cara of Cara's Cravings brings us a salad that will have you chilling in the heat: Black Bean & Edamame Salad with Miso Dressing. This dish is quick and unfussy and a nice change to the typical everyday garden variety.

Chaya from Sweet and Savory bakes the very tall Snickerdoodle Bundt Cake with Blueberries. It's impressive height and flavors will have you reeling.

And little old me, I bring something sweet and sure to please all in the summer heat Dark Cherry Frozen Yogurt

Bon Appetit!

Come join our September pot-luck

First Time Joining?

Picture

Typically I will use the web url for your picture off your blog, but in case it is copyrighted please email me a picture of your dish at

thebedabunch (AT) gmail (DOT) com

Link Back

I always appreciate a link back to my site. Share the (link) love! All links without a link back will be deleted :(

Thank-you for participating!

Mile High Bastille Day Pancakes

2010-07-27T22:01:00.000-07:00

See this beautiful pancake?
It wasn't hand decorated by me...

It was made by my little sweetie pie Tiana.  

I wonder where she gets it from???
I suppose the apple doesn't fall too far from the tree.

This month "Go ahead honey, it's gluten free" is being hosted by Sheryl of Breaking Bread and the theme is 'ooh La La, Bastille day'.  I had to actually read up on what Bastille day was as I have never heard of it here in Canada.  Just so you know it is a French holiday that honors the dawn of a new government, it's supposed to be as big as independence day.  The theme colors are red white and blue so I ran with that and made it into one hell-of-a breakfast.

the constructing is part of the fun in this Mile High Bastille Day Pancake. This building is made from superior components.  To start with we have the building blocks of the pancakes. They are strong, they are mighty, they pack a protein and whole grain punch.  
 
But do they taste good? you may ask...

Hell yeah!

The secret is using whole oats.  They are mild in flavor, homey and chewy.  Bonus, no gritty rice! What better way to get in your whole grains than through pancakes.  I made these for a special breakfast with Victor (hubbie) while the kids stayed over at Grandmas.  He had no idea what was in them, but remarked

"Honey, these are really good gluten free pancakes"

Big Score for me (the healthy being totally undetected!) 

Next on the construction front is the cream...Yogurt cream that is.  This was my first time ever making strained yogurt.  I have seen many a recipe claiming how good it was, but I always frowned at the idiea when people mentioned it being indulgent, similar to whip cream...What?  are you crazy?!  Nothing can replace whip cream!!!
 
  Soon enough my curiosity got the best of me and I had to put on those work boots and get the dirty whether the strained yogurt could even come close to my precious friend 'whip cream'.

  Now I am not going to lie it doesn't taste like whip cream, but it doesn't taste like yogurt either.  The taste is thick and sensuous with a wholesome mild flavor that ends with hint of sweetness.  Not so tangy as yogurt, and not as creamy as cream.   But, it is a darn good replacement for whip cream.  All those fake nasty chemical imitations can keep there place on the grocery store shelf (not that I bought them anyways)  Because this yogurt cream is gold!  Healthy, creamy, You can make it sweet or savory, or try it plain.   It's grand.

Near the completion of the pancake building is the addition of berries.  Hello #1 antioxidant superfood out there, I love you!  You taste so good and are sweet in my tower of morning bliss...I am so glad you could join us!  

The cherry on top, (which happens not to be cherries, even though there are cherries in the berries, you get it...anyhow) is the maple syrup.

A little drizzle, and now it's time to share

Let's eat

Mile High Bastille Day Pancakes

Serves 4

Time Estimate: 20 minutes -> 10 minutes prep, 10 minutes cook time

Pancakes

(Whole grain, gluten free, and high protein!)

makes 8 pancakes 

Recipe adapted from Cara's Cravings 

Ingredients

1 cup of egg whites

1 cup of low fat cottage cheese

1 cup of gluten free oats

1 tsp baking powder

1 tsp of vanilla extract

Directions

-Warm a pan to medium (or a griddle to 350*F)

-Throw all ingredients into a blender starting with the egg whites (to prevent the blade from clogging).

-Spray your pan with cooking oil

-Pour out little pancake rounds.  Cook until bubbles form in the middle of the pancake (1-2 minutes) and flip to cook the other side.

Cinnamon yogurt cream

an original recipe by Chelsey Beda 

Ingredients

-1 cup of *strained yogurt* Learn how to do this below

-1 tsp cinnamon

-1 tsp of vanilla extract

-10 drops of liquid stevia

Directions

-Mix all ingredients in a bowl until thoroughly combined

How to make strained yogurt
 it's as simple as 1-2-3

Gather a fine meshed sieve (or 	strainer),  	
coffee filter,  	
bowl,
spoon,
plastic wrap,
1 tub of plain  yogurt without gelatin  

(gelatin prevents the liquid from seperating properly)

Place the coffee filter in the 	fine meshed sieve, then place it over a bowl.  Pour in your tub of 	yogurt and cover with plastic wrap.  Place in the refrigerator and 	let it drain for 24 hours.

Presto!  Drain the liquid from the 	bowl and low and behold, you have yogurt cheese.

How to build your own  

Mile High Bastille Day Pancakes

 Ingredients

-Maple syrup

-Berries of choice (I used Blueberries and Cherries)

-Pancakes

-Cinnamon yogurt cream

Directions

-Take one pancake and top with 2 Tbs of cinnamon yogurt cream.

-Sprinkle berries of choice on top.  Repeat with you second pancake, placing it on top of your first.

-Drizzle with maple syrup

-Dig in and eat a healthy delicious breakfast that tastes oh sooooo Bad!

Bon Appetit!

Dark Cherry Frozen Yogurt (Sugar Free & Low Fat!)

2010-07-05T21:56:00.000-07:00

 Boy, do I have a treat for you. 

It's creamy, sweet and full of summers bounty...

 Take a bite and feel it's coolness slip across your lips.    

Savor it's creamy mouthfeel

...And smile as it slides down, 
because this devil is an angel in disguise.  

 My taste testers swear it is full fat, laden with sugar, until I tell them otherwise. 

 Yep, it's a real dream come true.  

...Come, indulge and be satisfied.

   *   *   *

Recently I have purchased a copy of David Lebovitz Ready for Dessert. (excellent book , I highly recommend).  I was flipping through his frozen dessert section when I spied a recipe for Simple Cherry Sorbet.  

Inspiration was born

  Often I buy cookbooks (you could call it an addiction), but  rarely do I use them to replicate recipes exactly.  No, that would be too easy!  I use them to find inspiration for other flavor combination's.  The pictures are my muse.  I also like learn new techniques from the pros.  They have it all figured out, and I, well I don't.  

David taught me a few tricks of his trade in the cherry department.

  First off, you can pit cherries with a paper clip.  Really, a paper clip!  As I didn't have a cherry pitter I gave it a try.   All you have to do is push the paper clip into the cherry and use it like a shovel to dig it out the pit.  Works like a charm.  

  Later on I bought a real cherry pitter to test the difference.  About half of my cherries were either too fat (I had to squeeze them into the pitting chamber), or the hole (that disposes the pit) was to small to release the seed.   Not to mention most of the time the fancy tool made a hole in the cherry without ejecting the pit  This is quite troublesome seeing as I had to get my hands all juicy and dyed red while squeezing out the seed.  What a time waster.  

Paper clip = two thumbs up.

1) Stick it
2) scoop and squeeze
3) pull out the pit (half the time it shoots out!)

The second secret I learned was the ingredient that makes black cherry really taste like black cherry.  Can you guess what it is?
 
Let's just say a little almond extract goes a long way.

It made all the difference to flavor this frozen yogurt.  What also made it creamy without being too high in fat was a couple of tips I learned from my friend Amy of Simply Sugar and Gluten Free.  I put her suggestions to the test and I got finger licking good results.  

The finishing touch in my recipe was adding guar gum.  This ingredient helps emulsify the mixture thus preventing ice crystals from ruining every bite and bringing back the creamy without all the fat.  

Now all my secrets are revealed!

Enjoy!

This post is linked to Slightly Indulgent Mondays  hosted by Amy of Simply Sugar and Gluten Free.  Come stop by her site for more great healthy recipes.

Dark Cherry Frozen Yogurt

(Sugar Free and Low in Fat!)

An original recipe by Chelsey Beda

Serves 6  

(makes about 6 cups)

Time estimate:  30 mins active prep, 30 mins freeze time

Ingredients

4 Cups (1 1/2 lbs, or 675g) of pitted Black Cherries

1 Cup of Water

2 Tbs of agave nectar

40 drops of liquid stevia

2 large eggs 

1 1/2 tsp of almond extract

750g yogurt, plain, 1 % milk

1 tsp of guar gum (emulsifier and binder found at health food stores)

Directions:

- Set a saucepan over medium heat.  Add 4 cups of pitted cherries,  2 Tbs agave nectar, 1 cup of water, and 40 drops of liquid stevia.  Simmer for ten minutes to soften the cherries.

-Meanwhile Scramble two eggs in a medium bowl.  Set aside.

-When Cherries are done strain them into a bowl, reserving the syrup.  Pour a little of the hot cherry syrup into the eggs, whipping as you do so.  This tempers the eggs and prevents them from curdling. Add the eggs back to the sauce pan on medium-low heat.   Whisk constantly until thickened (making a custard).  Immediately remove your saucepan from the burner and add 1 1/2 tsp of almond extract, plus the strained cherries.  Cool via an ice bath (or refrigerate until cold).

-In a large bowl whip 750g of 1% plain yogurt. Gradually sprinkle 1 tsp of guar gum with a gentle hand as you 'whip it good'.  This prevents lumps from forming.

-Add the cold cherry mixture to the yogurt.  Stir until it is completely incorporated.  Once you are finished it is ready to be poured into the ice cream maker.

-Freeze in an ice cream maker according to the manufacturers directions.

Bon Appetit!

Simply Hot Recipes ~ July Edition

2010-07-01T23:23:00.000-07:00

Welcome to the July edition of Simply Hot Recipes, a web wide get together where we food bloggers gather around with our own home cooking. It is a virtual foodie gathering. This month we have a little summer sizzle in our bite. Lets all dive into the fresh fare while we can, eh?

Iris of the Daily Dietribe brings healthy Quinoa Zucchini Waffles that are so sweet you don't need to douse them with syrup.

Shirley of Gluten Free Easily Shares a wealth of opportunity from her kitchen Starting with her cakey Molasses Banana Bread

As well as her friend Melanie's (of Gluten-Free Krums) Avocado Artichoke Salsa

And oh my gosh, check out her BBC (Bourbon Banana Colada)

Aubree Cherie of Living Free shares her tropical Banana Cream Pie Sugar free and dairy free.

Newcomer Suzanne of You Made That? comes in hand with her Tangy Blackberry BBQ Sauce

Chaya of Chaya's Comfy Cook bakes up some of Emerils (lipsmaking) Spaghetti Pie

Kristin of Holy Cannoli Recipes brings a summer satisfying Caesar Salad with Flank Steak Burgers and Garlic Crostini

And little ole' me? I come up empty handed. This month has been so busy that I am going to sit back, relax and enjoy the food that everyone else has prepared. A big thank-you to all who have participated!

Bon Appetit!

Come join our August pot-luck

First Time Joining?

Picture

Typically I will use the web url for your picture off your blog, but in case it is copyrighted please email me a picture of your dish at

thebedabunch (AT) gmail (DOT) com

Link Back

I always appreciate a link back to my site. Share the (link) love! All links without a link back will be deleted :(

Thank-you for participating!

A Christmas for Any Time of the Year

2010-06-30T11:04:00.000-07:00

Did you ever have a pen pal growing up?

Was it not enchanting to hear of the lands they live in afar and the culture that belongs to them?

I remember it being magical as a child, waiting and checking the mail box, expectantly awaiting a letter just for me. From MY friend. That is very important business for a child, writing and exchanging letters. Something adults do all the time, and boy did it feel good then to try and be an adult!

Now being all grown up, I open the mail to find bills, yuck! A far cry from the mystical nature of pen pals. Age, it seems has me predictably going about my daily routine in an orderly fashion. Remember how time was when you were young? It was limitless! And I can't help but scratch my head in wonder as to why I feel it is now all eaten up.

If I could put my finger on it I would guess it is the result of how we adults fill our days into measured and dispensed time slots, allocating a time for this and a time for that. What funny beings we are! I don't ever remember thinking of life in those terms as a child, did you? I was continually moving from one fascination to the next, walking in awe of the world. In our old age (haha!) everything becomes a little predictable wouldn't you say?

Well it's about high time for a change! O.K. a little change, a tiny change, but a good change. Something simple enough to return the zesty-ness of youth pumping through our veins.

You want to add that expectancy back in your mail box, right? You want to receive a special something just for you?

Here is to adding a little spice in your summer...For all who love food, and pen pals you will LOVE this...It is (drum roll please)

FOODIE EXCHANGE

Welcome to a place where you can find a foodie pen pal from another part of the world. Yes, you heard me, pen pals with food! It is very simple to join and it is for anyone who is interested (not just food bloggers!). It is a cinch to do, and the rewards? Amazing!

I have had the privileged to exchange with three people. One person was from Brooklyn, NY and the other two were from Milan, Italy.

Here is a peek at what I got

My first package arrived from Karen who lives in Brooklyn. NY. She is a dietitian who blogs about food and managing your waistline without, 'gulp' using a dreaded diet. Can we say Amen to that? Many great tips are to be found at her site The Savvy Non-Dieter.

I got some Caribbean additions (hot sauce and meat sauce). The fish and meat sauce tastes very similar to Worcestershire sauce, that has gluten in it. It's great to find a replacement that I can eat. My kids were fascinated the meat sauce. They had to give it a try on their meat, which they sampled with an "MMMMMMmmm, this is good" reaction.

These cookies were gone in no time flat. The turkey in me couldn't help but gobble, gobble, gobble. Luckily I can find these treats at Starbucks. Karen also packed in some herbal teas, peppermint candies and the biggest corn nuts I have ever seen.

Next up was a little something special from my friend Elena in Milan, Italy. She surprised me with a treat for each of my kids. They were ecstatic.

Here is Manny eating his Kinder Surprise. They make them a little different over in Italy.

The best part is building the toy.

I really enjoyed this instant Mocaccino - Italian style. As you know a North American mocaccino is made big (think venti) with lots of milk and sugar. The first time I made this Italian mocaccino, I mistakenly prepared it 'the North American way'. When it didn't taste right (all watery and bland) ) I went back and read the instructions to find out you only need to add 50 ml of hot water to the mix. I must of added 250 ml for the first time around, hence the bland, blah concoction in my hand. Thank goodness, trying it for the second time with 50 ml of hot water made it taste stellar. It was definitely much, much better tasting the Italian way - tiny.

These chocolates? Absolute heaven! Baci Perugina. Good thing I only had a few, cause the turkey in me resurfaced.

Gobble, gobble.

Elena is my kind of girl because the bulk of what she sent was sweet. One of my favorites being ameretti cookies (naturally gluten free), white chocolate with coffee beans bits (very good), risotto, cake mix, hazelnut chocolate, and nutella.

Yep, I was feeling a little spoiled!

The last packet I received was from Rosella, who also happens top live in Milan Italy. She gave me the most heartfelt package. The was a little bit of Italy in every piece. She even hand stiched a bag, and sent summery tea towels. I was very lucky to get prized saffron. But my favorite of all had to be the olive paste

Here is a little olive oil and balsamic vinegar, authentically Italian.. I found a tube of concentrated tomato paste, which was great, because how often do you use a whole can of tomato paste?! There was also the ever popular nutella in conveniently made into single use packaging.

I also made her saffron risotto with mushrooms, very convenient for this scratch cook.

My husband and I found the olive paste to be very delicious. When we first put it on a cracker, I admit it looked a little unappetizing at first...It is brown liquid afterall...But once we got over that and topped it with Camembert cheese, a slice of grape tomato, and fresh Italian parsley...Wowza! So good. Victor (husband) said when he saw me making him that snack, he fell in love with me all over again

(a big thank-you to Rosella!).

I was fortunate to get all my packages in good condition, even though this one came half ripped because those air mail doufuses left it in the rain, arrrrg! Luckily no harm was done, everything inside remained dry and untouched by the waters evils.

Foodie Exchange was such a rewarding experience for me and the people I exchanged with. I highly recommend it to anyone who is interested in participating. It's like Christmas! Theses relationships I hope to keep just like the pen pals of my youth. Elena has already sent some gluten free recipes to try. Something I will share here in the future.

Enjoy!

Simply Hot Recipes ~ June Edition

2010-06-06T19:31:00.000-07:00

Welcome to the June edition of Simply Hot Recipes, a web wide get together where we food bloggers gather around with our own home cooking. It is a virtual potluck gathering. This month we have brought a great many things together. So lets sit down and dig in while the food is still warm, shall we?

We have a little bit of everything here and first off is a Sweet Potato Quiche with Cashew Crust made by the lovely hands of Aubree Cherie. Her blog is

Living Free.

Next we have the most simple and delicious Cheese Rolls and Pizza Crust (yes you can bring these from the mixing bowl to the table in under 35 minutes!) brought by the wise and wonderful Shirley Braden of

Gluten Free Easily

The next three dishes are made by the fun and furious hands of Chaya whom you can find working on her two blogs

My Sweet and Savory

and

Chaya's Comfy Cook Blog

Here we have her Delicious Spanish Potato Omelet that is perfect for any meal of the day

and then we have a simple yet satisfying Mushroom Fettuccine with Cheese Sauce

And here we have Bittmans Pan Fried Mushrooms....I can foresee this topping my steak any day!

And a dessert for us all to indulge in, my sweet and succulent Peach and Raspberry Pie

Bon Appetit!

Come join our June pot-luck!

First Time Joining?

Picture

Typically I will use the web url for your picture off your blog, but in case it is copyrighted please email me a picture of your dish at

thebedabunch (AT) gmail (DOT) com

Link Back

I always appreciate a link back to my site. Share the (link) love! All links without a link back will be deleted :(

Thank-you for participating!

Chelsey

2010-06-03T20:17:00.000-07:00

Hello,

I just wanted to write and say that I will have the June edition of the Simply Hot Recipes round up posted on Sunday. I have been very sick this week.

Sorry for the inconvenience!

Chelsey

Peach and Raspberry Pie

2010-05-26T22:11:00.000-07:00

It is an easy transition, becoming a mad scientist in the kitchen. I'm only mad because I enjoy this stuff, weighing and mixing ingredients, forging new paths in the baking continuum. This drive has purpose in my life. Adventuring forth I move in confident hopes that my experiment to reproduce glutinous (I mean gluten-ous) pie dough will surpass my every expectation.

But as the dough becomes dough, and the pie is made to be pie, my less than humble attitude is awakened.

...Alas, I am only human.

As I recreate this raspberry peach pie I run into setbacks. Walls hit in the run for success. Lessons to be learned in gluten free baking.

GF Pie rusts have a habit of breaking apart (sadly there is no gluten to glue them together). I roll out the pie crust and carefully top the pie pan, and refrigerate it with the top crust.. When it is cool I pull it out before flipping it on top of my pie. I take a moment to prepare myself for the dangerous flipping action. Deep down I know I'm kinda doomed, as it is fragile. I go with it and flip it fast anyways...

It cracks all the way across it's surface leaving a tumultuous fissure.

Darn!

It's not perfect (and how I love the idea of perfection!). I cut the vents in addition to the crack and add my handmade peach, branch and leaves embellishment, securing it with water.

Set backs aside, I confidently put the pie into the oven...

Only to remember the eggwash! Ahhh! I pull the pie out, desperately hoping the butter hasn't had a long enough chance to warm. I hastily splash on the egg wash, and just as quickly toss it back into the oven.

I cross my fingers as it lays in the heat, bathing in it's warm embrace for a full 90 minutes. The insides burst from within, making new passages with it's fault lines. This kind of irks me, but I let it go. Looking at the pie I am reminded of those women who obsess over their aging faces complaining about wrinkles and such. They are only further distraught as time continues with the inevitable deepening of lines moving across their surface. I'm sure they sit their thinking back to when it all started, this obsessive dissatisfaction with being older. They sit their and smolder saying to themselves 'I thought I was old then...Look at me now!'.

Beauty is relative.

All that has changed is their bodies. They are no less beautiful than in their youth if you look past the outside and into their very essence. And is that not where our beauty extends from? Our essence, not our bodies?

This thought brings me back to the realization that, yes, my pie is not the image of perfection I imagined, but at it's core it beautiful. It is full of flavor and by golly it has a flaky crust! If you look past it's cracked exterior into it's very being it has morphed from that image of perfection to rustic beauty. Perfectly imperfect...

My kind of pie

Enjoy!

Raspberry Peach Pie

Adapted from The Fundamental Techniques of the Classic Pastry Arts 

Makes 1 10 inch pie/Serves 8

Time estimate: 2 ½ hours.  1 hour prep, 1 ½ hours cook time

Flaky pie dough

*In the recipe I used ¼ tsp of guar gum, but I would recommend for better binding use ½ tsp.  

*All further baking will be done using weighed measurements, as they are more accurate (it's is indeed a science). I am sorry for the inconvenience. Whenever I get the chance I will measure in cups for those who don't have a scale (I highly recommend investing in an electronic food scale, you won't regret it!). 

*Gluten free oat flour can be purchased online at amazon.com, the gluten free mall, or you can make your own at home by grinding up GF oats using an inexpensive coffee grinder.  You see how to do it for yourself in my post on how to make almond flour. Same technique, same results.

Ingredients

100 g oat flour

100 g brown rice flour

80 g sweet rice flour

50 g cornstarch

¼ tsp guar gum

42 g sugar

¼ tsp baking powder

¼ tsp salt

225 g very cold unsalted butter, cut into 1 cm dice

75 mililiters (5TBS) cold water

Directions

Mix the flours, salt, sugar, and baking powder in a large mixing bowl, and whisk thoroughly.

Add the butter and toss with flour to coat each piece. Use a pastry blender to cut the butter into the flour, until it resembles large peas.

Sprinkle water on top, and toss with a fork to mix together. If more moisture is needed add 1 tbs of ice water at a time until the dough holds together when you squeeze it in your hand. 

Line a clean workspace with parchment paper. Sprinkle cornstarch across it as well as thoroughly dusting your rolling pin. Grab a clean dry dish cloth to use for rubbing any bits of dough off the rolling pin in cases when the dough sticks.

Divide the dough into two equal pieces. Working with one piece at a time roll each one into a 36 cm (14 inch) circle. You will need to flip the dough after every five rolls or so, dusting with a rub of cornstarch across the dough and rolling pin (with maybe a swipe of the cloth) to prevent sticking. 

Grease your pie pan plate and line with the first round, being careful while you roll it off of the parchment paper. If any cracks or breaks occur, seal them back together with an excess piece of dough from the edge, if needed, and then follow through by sealing it with some water, gently pressing the seams together.

Refrigerate the dough in the plate and 36 cm round (on parchment) for 30 minutes and up to 24 hours.

Raspberry Peach Pie Filling

Ingredients

1/8 tsp, plus a pinch of salt

180 g sugar, plus more for sprinkling

34 g tapioca starch

14 g cornstarch

1kg {6 cups, or 3 ½ lbs}of ripe peaches (yellow are best), peeled and sliced

200 g {1 pint} raspberries

juice and zest of 1 lemon

Egg wash *Optional

1 large egg (room temp)

30 mililiters (2 TBS) of heavy cream

Directions

Preheat the oven to 350*F

Bring a large pot of water to a simmer. Score each peach in an x formation drawing to whole circles across it's flesh in opposite directions. Plunge the peaches in simmering water for 1-2 minutes (until the flesh readily comes off). Cool and remove the skins. Wedge the peaches on the stone and gently pry the wedges off their foundation.

Combine, tapioca starch, cornstarch, sugar, salt in a small bowl, whisking to blend.  

In a large bowl combine the peaches, raspberries with the lemon juice, and zest. Add the sugar mixture sprinkling on top, and tossing together gently with your hands. 

Remove the pie shell and top from the fridge. Pour the fruit into the unbaked shell. Gently slide the top off the parchment onto the pie. Seal the edges together using a little water to help. Cut four large vent holes. Brush with egg wash and top with additional sugar if desired.

Pop it in the oven for 90 minutes.

Really, 90 minutes!

The pie is ready when it is bubbling forth through the vents...Which may as chance has it, spill into your oven like it did mine(no harm done to the pie! You can save yourself the mess by putting a pan to catch the dripping underneath).

Bon Appetit!

For the Love of All Things Pastry

2010-05-26T20:11:00.000-07:00

I've got a new infatuation.

I'll give you a hint.

O.K., maybe that was a little more obvious than a hint...Was it the title that gave it away? Or the picture?!

Yes, pastry making has taken me up in it's magical wonder...Little sweet bundles of joy. You can blame my new found lust on these bloggers here, and here. They just make pastry look so good. And gluten free?! I am in heaven.

I love paging through this book, drooling and dreaming over all of it's heavenly delights it is my cook book du jour. It arrived in the mail a couple of weeks ago. To open it was like being a child all over again, getting that overwhelming feeling of joy of receiving everything I ever dreamed of getting, and more . The only problem is these recipes are made with gluten.

Doh!

But not to worry, if there is anyone who likes a challenge in the kitchen it is me. Yes a gluten free modernization is needed to make these recipes complete. Then you and I can sit down and share the joy of pastry once lost to us. So to that, I am challenging myself to cook at least one recipe from this book a month, and I will bring my finished product here to share. Good or bad we shall eat!

Converting is fun, unless it means you are being stalked by a Jehovas-Witness at your front door. I feel adventurous at hand picking the flours to replace regular all purpose flour. A little whole flour, a little starch, a dash of binder and voila! All purpose gluten free flour, but even better each 'all purpose GF flour' can be customized to meet its recipes needs...You can't do that with regular old all purpose flour, that is for sure.

I'm am going to be honest, I am no master baker, just a regular home cook. O.k. A damn good home cook! But, this challenge is for me to develop my skills, and flex my baking muscles. In all truth -I want to be a professional chef(and a pastry chef too!)- but it's just not the right season for me to take that leap.

As a do'er, twiddling my thumbs is not an option, so to satisfy my hunger I am perfectly happy with recreating recipes and techniques from the pros at home. I never mind inviting friends over to share in my new found delights, and they never complain either, it's a win win.

Everyone is happy.

My first recipe to try is Raspberry Peach Pie.

Maybe you would like to join along in my adventures? You can purchase your own copy of The Fundamental Techniques of Classic Pastry Arts at amazon or chapters.

Bon Appetit!

Hot Chile 'Oyster Sauce' Stir Fry (Gluten Free!)

2010-05-15T10:03:00.000-07:00

When life is whisking by, you need to make dinner.

In a hurry.

If there was one thing I found convenient in making dinner before going gluten free it was oyster sauce. When no official dinner plans are made nothing was easier for me than making steamed rice, a little meat from the freezer and veggies (whatever is in the fridge) fried up with a drizzle of oyster sauce.

Healthier than mac and cheese this was my go-to formula when supper had no plans, and no one ever complained. It was tasty, unfussy, and an all round good meal.

After being gluten free for one month this was one of the things I missed most. Not bread, or cookies (because I can make those) but oyster sauce. I decided that having a pity party was unacceptable, sometimes when one door closes another door of opportunity opens
.
So I gave a shot at re-creating my favorite sassy sauce and after a couple tries I found a winner! Victor gave it a try to tell me how it measured up.

And his reaction?

He thought it was even better than the real thing!

As for stir frying any number of veggie combination's taste great

Broccoli
Bok choy
Carrots, celery, baby corn, water chestnuts, and mushrooms
Cabbage
beans

The list goes on and on, I will never stop experimenting with the vegetable 'Oyster Sauce' combination's. I have made it over a dozen times since it's conception in November. It is foolproof! When I make it, I often double or quadruple the recipe. I then store it in mini Ziploc bags to put in the freezer for easy use later.

It's just as convenient as the real thing...

Enjoy!

This post is linked to Slightly Indulgent Tuesdays
Come and visit Simply Sugar and Gluten Free for more great recipes

Hot Chile 'Oyster Sauce' Stir Fry

(Gluten Free!)

Serves 4

An original recipe by Chelsey Beda

Time estimate:  25 minutes -> 15 mins prep, 10 min cooking time

GF 'Oyster Sauce'! 

 minus the oysters  : o 

Ingredients

2 Tbs fish sauce
3 Tbs water 

1 tsp honey

1 tsp soy sauce

1 tsp of sweet rice flour or cornstarch

1/4 tsp of minced fresh ginger

Directions

Combine all ingredients in a bowl and whisk together

Set a small saucepan over medium.  Dump in ingredients and whisk to keep starch from separating.  Heat until thickened (about 4 minutes).

Stir Fry

Ingredients

1 tbs olive oil

1 lb of beans

1 onion slivered

1/2 cup of shitake mushrooms, sliced (regular mushrooms would work too)

1 1/2 tbs Sambal Oelek

1/4 cup (approximately) of GF 'oyster sauce'

Directions

Wash and trim beans, sliver the onion and slice the mushrooms.  Take the Sambal oelek out of the fridge and your pre-cooked 'oyster sauce'. 

Fill a sauce pan with an inch of water.  Bring to a boil and add a steaming basket.  Lay the beans on top, cover and steam for 3 minutes.

Meanwhile heat a large non-stick frying pan over medium. 

Drizzle 1 tbs of oil in your pan, rolling it around to cover its entire surface.  Add your onions and cook for one minute. 

Add the mushrooms and cook for 2-3 minutes, until you see them starting to soften.

Add the green beans and saute 2 minutes.  Stir in the sambal oelek and oyster sauce.  Continue cooking for 2-3 minutes until the sauce is slightly absorbed by the beans.

Bon Appetit!

May Edition of the Simply Hot Recipes Potluck

2010-05-06T21:15:00.000-07:00

Welcome to the May edition of Simply Hot Recipes, a web wide get together held every first Friday of the month. Bring on over your home cooking. I like to think of this carnival as a virtual potluck get together. So bring an appetizer, the main dish, or maybe even dessert. I want to know what your making in your kitchen. Whats got you taste buds excited?

Come take a look at our April potluck:

We had a scrumptious feast on our hands this month. Every dish was a real treasure.

Come and join us for seconds!

First stop is a little breakfast with Cara @ Cara's cravings . She shares the most amazing

Spinach and Artichoke Frittata's

I have ever eaten. I'm sure they won't disappoint you either ;)

Next up on the table is Shirley From Gluten Free Easily's delectable

Honey Sweetened Corn Muffins

All I can say is Helloooo delicious!

Linda of the Gluten Free Homemaker brought these special treats

GF Hot Pockets

Brings back memories of pizza pops!

And last but not least is my simple

Power Wake-up Strawberry Banana Shake

Bon Appetit!

~

Come join our May pot-luck!

First Time Joining?

Picture

When you link up please email me a picture of your dish at

thebedabunch (AT) gmail (DOT) com

Link Back

I always appreciate a link back to my site. Share the (link) love! All links without a link back will be deleted :(

Thank-you for participating!

Chelsey

Asian Salad with Five Spice Crepes and Coconut Scallops

2010-05-05T21:10:00.001-07:00

Tiana(6) folding crepes

If there was one person who gave everyone a smile in our family it would be her. She held my firstborn, at just six weeks old, coddling and cooing to him, telling me how sweet he was. She was twelve years old when we met. What feels like a short time has now accumulated to be eight years.

My kids randomly ask to see her. Wanting her to make their day light. Her presence just does that to people. It infuses a relaxed carefree essence that lingers, how can you not resist its peace?.

She is the first babysitter we have trusted to care for our children while Victor and I jumped at the chance to have a romantic weekend away together.

Now we're constantly being prodded

“Mommy, when can you and Daddy go away so Olivia can come over?”

Olivia!

If you really want to know Olivia, and the magical abilities she possesses, the return from our weekend away says it all.

By the time our retreat was over, we were ready to see our kids again. I was squirming in my seat in anticipation to see their happy smiles and wet kisses. My ears longed to hear of how much they missed me.

When Victor pulled up in the driveway, he was barely able to put the truck in park before I bolted out the door and up our entrance busting in the house. I stood in the door way smiling from ear to ear waiting for that pitter patter of foot steps to approach me.

Silence.

My smile got a little smaller as I peeked deeper into the house.

'Hello?'

Oh, there they were. Sitting around the kitchen table doing crafts with Olivia. They lifted their heads to acknowledge my presence. It wasn't quite the tackle I was imagining.

“Oh hey Mom” they said, deeply involved.

I came to them and inspected what they were doing.

“So how was your weekend with Olivia?” I inquired

“Oh, Mom” they gushed

“We did soo much!”

“She took us tho BOSON PIZZA” they chorused (their favorite restaurant)

“And then she took us to the dollar store and let us pick our own toy!”

“…..And we got to pick our OWN movie too” They all shouted at once.

I asked Olivia if the kids had been good for her (fingers crossed). To my surprise she gave raving reviews of them. We sat and chatted about our weekend and each others experiences. Olivia stuck around for awhile unlike most babysitters who would run as fast as they can without looking back. She is one tough cookie.

Eventually we mosied into the kitchen and she started pulling butter sugared tortillas out of the oven. The smell awakened my nostrils causing me to take spasmic breaths. Olivia tore off a few pieces and popped them in her mouth while finishing a couple more to put back into the oven. She definitely wasn't shy in the kitchen, she was my kind of girl!

My attention turned back to Tiana running by.

“What's that you've got?” I asked

“Oh it's a gel pen tattoo!”

“Olivia drew them”

Oh the joys of Olivia!

Arrie and Manny are lovers, not fighters

There's no doubt that the kids love her. Every time she leaves they cry. The first time this happened I was horrified, I mean did they not miss ME?! But now I see how they love her with fairytale desire. She is the one that makes all their dreams come true, and come to think of it mine too. I mean, there's not too many people I would toss my keys to, fold some cash in there hand before they drive away with my kids while maintaining complete peace of mind.

The girls: Olivia, Chelsey, and Tiana

Over the years Olivia and I have grown to be great friends. We share a passion for cooking together. It's something that we both think of day and night. Together we conjure up a rainbow of flavor combinations of sweet and savory, healthy and unhealthy, its all good to us. And you should see the food that girl can make. At only 20 she has her thing going on in the kitchen. Homemade pizzas, corn tortillas, mango sticky rice, I could go on and on. She is going to make one man really happy in the future!

Crunchy fried rice noodle., mmm, so good!

Now, it just seems natural for us to get together and cook. I mean in my opinion there is nothing better than trying something new in the kitchen with a person who shares the same childlike excitement for food as me. We can chatter on forever about the new and exotic foods we've tried or made ourselves. We've started marking cooking dates on our calendars.

Me rocking out with the crepe maker...Hey what happened to my crepe?

It started out with a tart class, and this past week Olivia came over and we made the most amazing Asian Salad with Five spice Crepes and Coconut Scallops. Delicious! Next week we are planning a fondue night with hot pot.

Fondue and hot pot?

Yes.

Never doubt Olivia.

Enjoy!

Asian Salad with Five Spice Crepes and Coconut Scallops

Asian Salad adapted from all recipes

Five spiced crepes and coconut scallops from Practical gourmet, Small Plates for Sharing (Company's Coming)

Serves 6

Time estimate: 1 hour 15 mins → 45 mins prep, 30 mins cook time

Little hands fast at work

Five Spiced Crepes

makes 24

Ingredients

3/4 cups of white rice flour

1/4 cup of potato starch

1 Tbs of tapioca starch

1/4 tsp guar gum (I used 1/2 tsp, but it was too much)

2 large eggs

3 Tbs melted butter

1 cup of milk

1 tsp sugar

½ tsp five spice powder

Directions

using a blender fill with the last 5 ingredients and then add the remaining.  Blend until smooth.  Allow to rest for 30 minutes.

Heat a nonstick pan and heat over medium.  Stir your crepe batter to ensure the flour is not all sinking to the bottom.  Spray the pan with non-stick spray and add 2 Tbs of batter.  Immediately tilt and swirl the pan to ensure the bottom is covered.  Cook for about 45 seconds to 1 minute (until brown spots appear) flip and cook 15 seconds on the other side.  Repeat with remaining crepes making sure to allow the pan to reheat between crepes.

Fold crepes into triangles and serve on a platter

*   *   * 

Asian Salad 

Serves 6 

Ingredients

Dressing 

3 Tbs brown sugar

1 Tbs soy sauce

1 Tbs sesame oil

4 Tbs oil (I used peanut)

4 Tbs rice vinegar

Salad

1 small head of romaine lettuce

¼ purple cabbage thinly sliced

½ cucumber sliced into  moons

3 green onions, sliced

*Optional

1 tbs of black sesame seeds

8 oz of rice noodles broken and fried in oil for a yummy crunchy addition

Directions

Dressing  

Pour all ingredients in a salad dressing container and mix.  Set aside for 30 minutes before using

Salad

Wash, chop and dry veggies.  Add your lettuce to the bowl first then top with cabbage, cucumbers, green onions and sesame seeds if you are using them.

*Optional 

To prepare the  rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.   

*   *   *

Coconut Scallops

 Serves 6

Ingredients

4 tsp sesame oil

2 cups scallops, rinsed dried and coarsely chopped

4 tbs green onions, sliced + extra for garnish

1 tsp salt

1 cup coconut milk

2 tsp cornstarch

Directions

using the same non-stick pan heat over medium and add 2 tsp of sesame oil.  Swirl oil around and add next three ingredients.  Cook for 1 minute.

Combine coconut milk and cornstarch and add to the pan.  Heat and stir for about 1 minute until scallops are opaque and sauce is bubbling.  Serve either spooned over crepes or on the side in little ramekins for individuals

Bon Appetit!

Grandma gets lots of kisses after dinner too, xox 

Cobb Salad

2010-04-30T13:29:00.000-07:00

 
  It's been over two weeks since my last post.  

Life has kind of swallowed me whole in a flurry of parties, and dinners followed by a stretch of migraine headaches.  It's been a week of half my head being squeezed by the 'phantoms' grasp.  It's tight grip never ceasing.  

Today is the first day I feel it's release.  I can still feel the mirage of it's fingers on the one side of my head, but it is indeed retreating!  

What a relief.

Now on to the food!

 If there is a salad out there for men and women alike, this would be it.

  There is the crisp crunchy texture of fresh bites of celery, complimented by sweet and juicy grape tomatoes.  A favorite of the men out there is it's meat.  I think if you make anything with meat in it, it almost guarantees a win for them.  And make it even better by using BACON BITS!  I used simulated here, but by all means use the real thing if you want.  

The cheddar cheese is the real star of the salad, it's sharp, salty, creamy goodness found in and around the salad will keep you diiging your fork in, until you'll find none left.  It is a satisfying salad of sorts, one that has you sitting all content, licking your lips in it's memory.

Enjoy!

X   

This post is linked to Slightly Indulgent Tuesdays 
Come and visit Simply Sugar and Gluten Free for more great recipes 

Cobb Salad

Adapted from the South Beach Diet

Serves 1

Time Estimate: 10 minutes  

Ingredients

~Salad~

2 cups of romaine lettuce, torn into bite sized pieces

1 cup of spinach

*Alternatively you can use 3 cups of any salad mix  

1 celery rib diced
1/4 cup of grape tomatoes, sliced in half 

1 oz of Sharp white cheddar cheese (or cheese of choice), diced

1 oz of smoked turkey breast lunch meat, diced

1 oz of Ham lunch meat, diced

1/2 tsp simulated bacon bits

~Dressing~

Makes 8 servings 

(1 Serving = 2 TBS)

4 Tbs white wine vinegar

6 Tbs 1 % plain yogurt

4 Tbs Olive oil

1 Tbs honey

2 Tbs minced onions

1/4 tsp of dried dill

a couple pinches each of:

  dried parsley

  garlic powder

  onion powder

  salt

  pepper

Directions 

-Arrange Salad in a bowl and top with remaining ingredients.  

-Drizzle 2 Tbs of Creamy Spinach Dressing on top.

-Sit back, relax and enjoy!  

Bon Appetit!

Nutritional Facts

Servings per recipe: 1 personal sized salad with 2 Tbs of dressing Calories 331.9 Fat 19.4g saturated fat 7.8g polyunsaturated fat 1.4g monounsaturated fat 8.5g Cholesterol 629mg Sodium 7158mg Potassium 853.1mg Total Carbohydrate 15.6g Dietary Fiber 3.3g Sugars 6.1g Protein 25.2g

~ The Crazy Kitchen ~

Simply Hot Recipe - January Potluck

Simply Hot Recipes - December Potluck

Hiatus

Simply Hot Recipes - November Potlock

Cara of Cara's Cravings created mole the un-complicated. Want to see for yourself? Take a peek at her:

Beefy Peperoncini Chili

It's warm, it's corny, and it's deliciously gluten free!

Simply Hot Recipes - October Pot Luck

Rustic Black Bean Soup

Vanilla Protein Chai ~ Guest post @ The Daily Dietribe

Septembers Simply Hot Recipes Round-Up

Fresh Blackberry Tart

Simply Hot Recipes *August E-Pot Luck Edition*

Mile High Bastille Day Pancakes

Dark Cherry Frozen Yogurt (Sugar Free & Low Fat!)

Simply Hot Recipes ~ July Edition

A Christmas for Any Time of the Year

Simply Hot Recipes ~ June Edition

Peach and Raspberry Pie

For the Love of All Things Pastry

Hot Chile 'Oyster Sauce' Stir Fry (Gluten Free!)

May Edition of the Simply Hot Recipes Potluck

Asian Salad with Five Spice Crepes and Coconut Scallops

Cobb Salad

Simply Hot Recipes August E-Pot Luck Edition