Drunk Noodles


I tried making drunk noodles for the first time after I saw the picture and recipe in America’s Test Kitchen’s gluten free cookbook. The noodles in the picture had a dark rich sauce that looked so savory, with lots of umami flavor. The actual recipe turned out disappointingly sweet. I adjusted the sauce to taste, eliminating most of the sugar and the bottled garlic sauce. I kept the lime juice and added more veggies and lots of ginger. The result is a tangy and savory noodle sauce.


This is a great recipe to make when you are having company over – you can do all the chopping a day in advance and start cooking fifteen to thirty minutes before your friends arrive. Everyone can chat and get their drinks while you finish making dinner.


Even if you are not making this dinner for guests, you need to have all of your chopping and prep work done before you start cooking, because this recipe moves quickly once the oil hits the pan. The noodles are not cooked separately – instead they are soaked in water, and then finish cooking in the sauce.


You only need two “specialty” gluten free products for this recipe – tamari soy sauce and Thai rice noodles that are labeled gluten free. If you keep gluten in your kitchen, you should also make sure that your brown sugar is not contaminated with flour.



Yield: 4 – 6 servings


Ingredients:

  •  8 oz. (usually a half package) gluten free thai rice noodles, 1/4” wide
  •  1 lb chicken breast
  •  approx. 1 lb bok choy cabbage
  • 2-4 medium carrots
  • ½ medium onion
  • 2-4 cremini mushrooms
  • 2” piece of ginger
  • clove garlic
  • 2 limes, divided
  • Fresno chilies: 1 for mild, 2 for medium
  • ½ cup + 1 teaspoon gluten free tamari soy sauce, divided (I use San-J brand)
  • 2 teaspoons brown sugar
  • 1/4 cup water
  • 2 to 4 tablespoons cooking oil
  • basil or cilantro for garnish

 

 Other Equipment:

  • 12” skillet with straight sides at least 2” high
  • Heatproof large dish
  • Container that noodles can be submerged in.

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Gluten Free Graham Crackers

 

 

These graham crackers make a tasty snack on their own, and they are also sturdy enough to use for s’mores. They will stay fresh for several days in a sealed container on the counter.

 

They are baked similar to biscotti so that you get nice, crispy cookies, even if the dough is rolled out on the thick side. The crackers are baked and removed from the oven. The oven is turned off, and the crackers are returned to the still-warm oven to finish drying out. The original bake time will vary based on the actual thickness of your crackers, so keep a close eye on them.

 

This recipe is my favorite iteration, but some basic substitutions will still yield a tasty result. I made a version with no oat flour (increase flax seed to ½ cup and omit oatmeal), and you can also use all butter instead of a mix of butter and coconut oil. The sugar can also be adjusted to taste. You may need to adjust the amount of milk that you add to make a nice pliable dough.

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Pedal Pushers Baby Quilt

 

Well, I thought I made the Wee Wander quilt on a short time line, but this quilt was my fastest to date. Start to finish, it took under two months. In order to get it done in time, I forced myself to choose a pattern that didn’t require me to fussy-cut anything. I cut the fabric myself, but I used 2.5” strips, so you can easily make the quilt with jelly rolls. The fabric is from the Pedal Pushers by Moda collection. I ordered a fat quarter collection, which contained a variety of colors from the mostly pastels that you see here to reds and navy blues. Because of time constraints, I stuck with some simple outline quilting that was 1/4′ – 1/2” from the block seams. I finished it in time, but just barely, so again I grabbed some phone snaps in my classroom right before the baby shower.

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Wee Wander Quilt

Wee wander quilt

I made this quilt with Michael Miller’s Wee Wander fabric collection. It alternates 6” fussy-cut squares with nine-patch squares, and has a piano-key border. The backing piece is the double border fabric from the collection. This is a quilt for a family that was having a second baby girl. With two little girls, I thought they might already have a pink explosion on their hands and I wanted to have another color as the main color. This collection made it easy to have lots of blues and greens with some punches of pink and orange.

 

Baby quilts always have deadlines – I think that’s why all my finished quilts are for little ones – and this was my tightest yet. This was the first time I had used purchased binding tape instead of making my own, and it was a huge time saver. I snapped some pictures in my classroom right before the baby shower started!

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Hostess-Style Chocolate Cupcakes

gluten free chocolate cupcakes

Whew! I just finished my first year teaching at a wonderful school. There is one thing I’ve heard talking to teachers: it doesn’t matter if are teaching second grade or twelfth grade, public or private school – the first year is a doozie. And it was, but I’m hoping that I’ll have more time to share recipes with you on the blog going forward.

 

These cupcakes are a nostalgic treat that everyone will love. They do take some time to assemble but they are worth it. The prep is reduced by using another cake box hack, and if marshmallow fluff is available and meets your dietary requirements, you can use it instead of making your own filling. If you have some of the chocolate icing in your freezer, the assembly gets even faster.

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Gingerbread

Gluten free gingergread made with fresh ginger

This gingerbread is made with fresh ginger. I adapted Maxie’s supper club’s fresh ginger cake recipe (here) so it is gluten-free. You may be wondering if it is worth it to mince up all that ginger – I say yes! The fresh ginger flavor is incredible.

If you buy more ginger than you need, finish peeling it and then store it in the freezer in a baggie. It can be grated while frozen, or it will start to thaw quickly and you can slice it up for your stir-fry.

You don’t want to use blackstrap molasses, but most other varieties taste great. I have made this cake with Brer Rabbit full flavor, Brer Rabbit mild flavor, Grandma’s original, and Grandma’s robust, and all will give you good results.

 

Yield: One 8” x 8” cake

 

Ingredients:

 

  • 3/4 c. white rice flour (115 g)
    2/3 c. potato starch (100 g)
  • 1/2 c. tapioca flour (65 g)
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt

 

  • 1/2 c. packed freshly minced ginger

 

  • 3/4 c. molasses
  • 3/4 c. granulated white sugar (150 g)
  • 2/3 c. oil

 

  • 1-1/2 teaspoons baking soda

 

  • 3/4 c. water

 

  • 2 eggs

 

Optional:

 

  • nonstick cooking spray
  • powdered sugar or whipped cream

 

Other Equipment:

  • 8” x 8” x 2” square pan
  • parchment paper
  • mesh sieve
  • medium sized sauce pot
  • whisk
  • rubber spatula

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Stuffed Strawberries

Gluten free stuffed strawberries - cream cheese and whipped cream

Here is a cool, no-bake summer dessert – and it doesn’t even need Jello or Cool-Whip. These little guys are stuffed with a slightly sweet whipped cream and cream cheese filling. The cream cheese stabilizes the whipped cream, so the shelf life is much longer than for plain whipped cream. If you don’t feel like individually stuffing berries, just serve the cream as a dip along with a variety of fresh fruit.

 

This dessert looks the prettiest when you use small to medium sized strawberries.

 

Yield: About 2 – 1/2 cups of cream filling

 

Ingredients:

 

  • Strawberries (filling recipe makes enough to fill up to 2 pounds)
  • 4 oz (114 g) cream cheese
  • 1/4 c.(50 g) sugar
  • 1 teaspoon vanilla (recommended: Nielsen-Massey vanilla bean paste)
  • 3/4 c. heavy cream

 

Other Equipment:

 

  • small knife for hulling berries
  • electric mixer fitted with a whip attachment
  • pastry bag fitted with star tip

 

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Anyone still out there…

My blog’s been a little neglected lately, but I have not abandoned it! I’m in the middle of a move from a tiny condo to a wonderful house that was built in 1943 during the Manhattan project. I’m so excited to have a bigger kitchen, although the cooking range and I are still getting to know each other. It is best described as “charmingly retro.”

Also, a confession: I have a serious whiteware problem. I cannot believe the amount of white dishes and bakeware that I had crammed into a 600 square foot condo. Astonishing.

 

I’ll be back soon with more food and sewing!

Framed Cowboys Quilt

I made this quilt for my newest nephew. His quilt is the third in a series – his sisters received baby quilts made with the same pattern, but different fabrics. Niece #2’s quilt is the framed ducks quilt. Niece #1’s quilt was actually the first quilt I worked on – I designed the pattern, my mother and I pieced it, and she quilted it. I finally got a picture of it at a recent visit. It’s about eight years old, but is hanging in like a champ! I’ll include the photo in my tutorial for this quilt pattern (coming soon… I hope).

I hand-quilted this quilt, including outlines around the cowpeople, cables along the border, and in-the ditch quilting. It is a fairly heavily quilted blanket, but I want to make sure it lasts! The blanket dimensions are 49” high and 40.5” wide.

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A nerdy interlude… gluten free Star Trek cookies

Gluten Free Original Star Trek Cookies

I’m still perfecting my roll-out cookie dough recipe, but I wanted to share my latest test. I made these cookies using the Star Trek cookie cutters from thinkgeek.com, and I decorated them with royal icing. They are the first attempt, and they were a little rushed, so I am looking forward to even more perfect nerdiness with the next batch.