Delusions of... Everything

Wheat Free Wednesday

This week I'm sharing a wheat free cookie recipe. 

Notice that I'm not saying saying dairy free this week.  There are two items that I still use and one of them is butter.  There is just no super substitute for real butter in baking.  My mom uses Imperial margarine and it works, but I just can't bring myself to use it.  There is also dairy in the chocolate.  My body and I have an understanding, I am not giving up chocolate!  I am willing to use olive oil and/or fake sour cream, fake cheese, etc.. on my baked potato, but I will never put fake chocolate in my cookies.  End. Of. Story.

Let's make these delicious Wheat Free Peanut Butter Oatmeal Chocolate Chip Cookies that I adapted from a recipe on Allrecipes.com!

Here are the ingredients you will need:

11/2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
3/4 cup rolled oats
1 tsp baking soda
1 cup crunchy peanut butter
1 cup packed brown sugar
1 cube butter
1/4 cup honey
1 egg
1 tsp vanilla extract
chocolate chips - as many as  your heart desires!

Mix flour, oats, baking soda, in a medium bowl.  Set aside.

Using an electric mixer (or a super nice Kitchen Aid mixer that you got from a great blogging buddy and all around good friend) beat peanut butter and butter.

Side Note:  I LOVE Adams Peanut Butter, it's my favorite peanut butter to eat.  What I don't like about it is this:

The separation!  All the oil on top is so hard to mix together with the hard peanutty part.

But just look at all those yummy peanuts!!

Okay... Back to the recipe.  Here is what the peanut butter and butter mixture looks like all mixed up.

Add brown sugar, honey, egg and vanilla and mix.

Add flour mixture and mix again.

Mix in chocolate chips.

 

Drop approximately 1TBSP size amount of dough on to a cookie sheet.

 

Bake for 12 minutes in a pre-heated 350 oven or until tops start browning.

 

Cool on a rack.  Eat and enjoy!

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Last night we (the whole family) went to the Pub for dinner and I stayed wheat free there.  I was the only one who had an Irish meal.

Star Wars son ordered the Plain Jane burger, but he ordered it even plainer... nothing on it.

 

We ran into a familiar face!  Of course Dancing Daughter and I just had to have a picture with this Pub celebrity!

 

(Photos by asthmagirl, TOG and me using her camera, mine was safely at home sitting on the table where I accidently left it.)

Wheat (and dairy) Free Wednesday

My evil witch adorable sweetie of a daughter made cookies on Monday.  I have to be honest, I ate one warm out of the oven.  Unfortunately it gave me heartburn, so any enjoyment I received eating it was short lived.  Other than that small amount, I've been wheat free for another week!

For dinners this week we ate:

Turkey and Black Bean Chili
Roasted Rosemary Chicken with garlic mashed potatoes and asparagus
Potato Salmon Cakes with green beans (made without the bread crumbs!)
Breakfast!  Milk free veggie omlets with homemade hash browns, made my Handy Man.
Oven Baked Fried Chicken, with roasted white and sweet potatoes and green beans

The recipe for the Oven Baked Fried Chicken follows.  It's a recipe I got from a Weight Watchers cook book, but have changed it up a bit.

Let's get started.

Here are the ingredients you will need:

(not shown... 1 large egg)

6 boneless chicken breast (I used 12 smaller tenderloins)

4 cups corn flakes

11/2 TBSP wheat free flour

1/2 tsp onion powder

2 tsp poultry seasoning

dash cayanne pepper

dash sea salt

3 cloves garlic pressed

1 large egg

olive oil

Let's prepare it!

First pour corn flakes and seasonings into a large zip lock bag.

 

Seal bag and smash with a rolling pin (I love that part!)

 

Put egg in a dish and add pressed garlic, stir together until mixed together.

Pour enough olive oil to cover the bottom of a 9x13 baking pan.

Pour some of the corn flake mixture onto a plate and line up the chicken, egg mix, corn flake mixture and prepared pan.

 

Dredge chicken in the egg mixture

 

Coat chicken with the corn flake mixture

 

Set chicken pieces in pan and drizzle with about 2 TBSP olive oil

 

Bake at 350 for 25 minutes, or until nice and browned

 

Before I got the chicken ready I prepared the potatoes for roasting.  I peeled the red garnet yams, but not the russets.  I cut them into chunks and tossed them in olive oil, onion powder, salt, pepper and dill.  I put them in the oven a little ahead of the chicken, cause they take a little longer to cook.

 

After steaming some green beans it was time to eat!!

 

Good stuff!

Wheat (and dairy) Free Wednesday

Before we start go check out the pictures I took yesterday of the stormy sky.  I love watching the sky change before my eyes and it literally did that yesterday!

Welcome to Wheat (and dairy) Free Wednesday!

This is where I share with you all things wheat free; products, recipes and meal ideas.

I cook quite a bit.  I don't really like to cook, but it's one of those necessary things that must be done.  I'm not very good at following recipes and I frequently make recipes up or adjust them according to my or my families likes and dislikes.

The wheat free recipe I'm sharing today is one I made up.  I call it Rice and Chicken Surprise.  It starts with a base of rice and chicken, the surprise is whatever else you decide to put in it.

Here are the ingredients used:

Everything in the above picture is from Trader Joe's except the cayenne pepper.

Chicken breasts - I used frozen breast tenderloins, but you can use any kind of boneless chicken breast.
Rice - I used Jasmine rice, but again you can use any kind.
Corn - about 1/2-3/4 cups.  I used frozen, but canned would work
Broccoli - as much or as little as you want, I used fresh but you could use frozen
Spinach - I used about 1/3 a bag of fresh baby spinach, chopped
Yellow onion - about 1/4 of a large one, chopped
Garlic - pressed or chopped, the more the better.  I used 3 cloves, only because I was low.
Cayenne Pepper - as much or as little as you like.  I just sprinkled some on.
Salt - I only use sea salt, just a sprinkle
Olive oil - enough to coat the bottom of your pan.

First cook the rice according to package directions.

While the rice is cooking, add chopped onions, garlic, salt pepper to the pan where olive oil has been heated on low-medium heat.  I use a very large cast iron pan.

Lay chicken pieces on top.  I use mine frozen and cook them longer on a lower temp.

Cover and let steam for a while.

Now you can chop your other veggies.  I just used spinach, corn and broccoli, but you can use anything else you want!  Carrots, zucchini, mushrooms, green beans, etc.

When the chicken is almost done I cut it into pieces with my spatula.

Now would be a good time to steam your veggies.  For this recipe, I steamed the broccoli and frozen corn together.

When the chicken is browned I add the chopped spinach and the steamed veggies

I stir it all together then add the cooked rice.  Sometimes I add a little more olive oil and salt while it cooks together.

Serve with salad (or citrus fruit) or whatever you want!

You could make this dish so many different ways.

Make it with a Mexican flair by adding some peppers, black beans, and salsa with some non-dairy cheese sprinkled on top when served.  You could also add some non-dairy sour cream and avocado on the side.

I added some scramble eggs to the leftovers for breakfast with some salsa on top.  YUM!

While it is a challenge to eat wheat free, it's not impossible.  It takes a little more planning and a lot less eating out, but it can be done.

I've now been wheat free (again) since February 23 and feeling better everyday!