Category: Recipe

Heritage wheat

On By CarynIn Bread, Recipe

I have been wheat-free for around 17 years. I used to say gluten-free, but I’m starting to doubt that gluten causes my intolerance. I have been reading that some people with wheat-intolerance (not celiac’s), can eat bread made of heritage wheat. So I purchased some flour made with heritage organic Turkey Red and White Sonora wheat flours and made some bread.

Fresh cob loaf made with heritage wheat

This is the first shaped loaf I have made in over 17 years. Gluten-free bread has to be baked in a pan or form, it is too slack to hold shape like wheat bread can. I wanted a simple straight-forward bread, so looked up Paul Hollywood’s crusty cob loaf instructions (I adore watching the Great British Bake Off). It certainly smelled good baking! It tasted nice as well, and didn’t cause the stomach distress I usually get within 30 minutes of eating modern wheat (although it seems there are several strains of “modern” wheat and I don’t know if I am sensitive to one but not another, but that is an experiment for another time). I ate a bit at first, waited half and hour, then ate a whole slice. The next day I made banana bread. Then cream puffs (the bread flour is too heavy for pastry, my gluten free mix worked better). Then simple egg noodles (mix flour and egg, and squeeze through a pastry bag or clipped plastic bag into boiling stock). I’ve basically been steadily eating it for a week. I’m not 100% sure that my body is OK with it, but at least I don’t feel like I have a war waging in my digestive tract. I will continue to monitor my digestion and mood, but reduce my intake because, frankly, baking everyday will make the scale unhappy!

New culinary venture

On By CarynIn Recipe

I now have a dehydrator! Honestly, I bought it because in researching storage methods (thank you to everyone that sent me info), it seems like dehydrated eggs will be the easiest to store in my limited pantry space. (I have a great walk-in pantry, but it is already full and can’t really accommodate large jars of preserved eggs.) The hens have been laying 2-3 eggs a day (hurray), but I don’t have an excess yet (at least I’m not buying eggs). So to try out the dehydrator I threw on some banana slices. It worked a treat! (Get it?) So the next recipe was dried apple slices. The instructions I used called for lemon juice, cinnamon, nutmeg, and vanilla, and I thought they smelled good, however the taste was a bit sharp for me. There are also recipes for beef jerky and fruit leathers! Exciting! When I do finally have excess eggs, I’m going to follow these directions from the Dirty Gourmet who preps eggs for camping.

Dehydrated banana slices
Dehydrated spiced apples

Pretty Perfect Pumpkin Pie

On By CarynIn Recipe

Because I can’t resist alliteration. Also, it is good to enjoy the small things, like the first piece of pie coming out perfectly.

First piece of the pie (happy dance)

Here is what went into this pie: 1 15oz can of pumpkin, 1 12oz can of evaporated milk, 1/2 cup honey, 2 50g eggs, 1/2 cup of Splenda, 3 tsp of pumpkin pie spice (from the Spice House), 1/2 tsp salt. I used the Feather light vinegar pie crust recipe from “The Gluten-Free Gourmet Cooks Comfort Foods” by Bette Hagman. This is my go-to pie crust. I did use King Arthur’s Gluten Free Measure for Measure Flour, instead of the feather light mix, but they are very similar. I baked at 350 degrees F until there was only a little wobble and the pick came out clean. I let it cool on a rack, then in the fridge overnight. It didn’t last a second night.

Whole pumpkin pie

And while it is not the traditional time for pumpkin pie, all the ingredients keep in the pantry for ages, so in my family it is an anytime pie.

Things that make you go … ah.

On By CarynIn Recipe

I was putting away the last two pieces of egg casserole and chose to share with you this blissful moment. A perfect fit. Opposite corners of the original pan, almost looks like it was baked in the storage container. Ah. #LittleThings

Last two pieces of egg casserole fit perfectly in a storage container

The recipe is here, if you need it. May your own cuts be blissful.

Freezing bacon

On By CarynIn Recipe

This is my favorite method for freezing bacon. I hardly ever cook up a whole package of bacon, and freezing it means I can cook just a couple pieces whenever I need it.

Cut bacon between layers of Press and Seal

I cut the package open, then cut the bacon in half with kitchen scissors. I take two halves at a time and lay them on one sheet of Press and Seal wrap (tacky side up). When I have all the bacon placed, I put a second sheet of Press and Seal on top (tacky side down) and run my fingers along the edges and between the sets of bacon to seal.

Bacon ready for the freezer

I can fold up the sheet so the bacon freezes flat, but doesn’t take up as much room, then pop it in the freezer. When I need to cook a piece of bacon, I take it out of the Press and Seal and put it directly into a hot skillet. Because it is cut in half, it fits well, and when it is thawed enough, I can separate the two halves and finish cooking the bacon. I also use a cast iron bacon press which helps me get super crispy bacon!