Category Archives: Cooking. Bam!

Best “wheat free” cookies.

Lately, I’ve seen people gravitate to gluten free diets. Gluten has been the culprit of many upset GI systems and general malaise. Taking this to the next level is going totally wheat free. Our house has officially done the wheat free food dance, sometimes it wasn’t pretty, but we did it. Wheat free means no rice, no spelt, no soy, no wheat, no couscous, and no corn. It’s much harder than people think, only slightly easier if you stick to your kitchen. I was shocked how many of our foods have wheat in them. Any time you see “natural flavoring”, it’s probably wheat. That puts salad dressings, soy sauce, and really a lot of packaged foods on the no list. As the cook in the house, I had to search for new and creative ways to skirt around the wheat. One of them is now a household favorite. I only get invited to parties if I promise to bring “the cookies”. So I thought I better share the recipe with the world.

cookies:
1 stick of butter
1 cup of brown sugar
1 large egg
whip these three together then add:
1/2 cup peanut butter (I am very liberal)
Mix
1.5 cups of flour, I use Bob’s Red Mill Almond Meal (key ingredient to being wheat free)
1 teaspoon baking powder
1/2 teaspoon of salt
optional to add chocolate chips and flax seed.

Set the oven to 350 and bake for about 18-20 minutes

If I make drop cookies, I drop a little salt on the top of each little cookie.

Watch your socializing expand!
Enjoy!

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Filed under Cooking. Bam!, Deep thoughts by Merry

Bacon makes everything better.

Tonight I made split pea soup. Weston gave his stamp of approval, that means it’s delicious and should be made again.
I always say “o I’ll remember the recipe in my head.” I don’t really, and when I go to make it again, it comes out different. So rather than writing it down in some arbitrary location that I’ll forget about, I’ll blog it for all to see!

List of ingredients:
1. 3/4 lb of bacon
2. one yellow onion
3. bundle of kale.
4. lentils, amount depends on your personal taste
5. green onion
6. mushrooms
7. 16 oz of vegetable stock.
Spices I used: slap yo mama, pepper, pinch of salt, coriander, curry, red pepper, chili pepper, fennel seed, caraway seed, ground mustard, garlic powder, chives, bay leaves, turmeric, cumin, and marjoram. No particular order. I can’t remember their quantities.

First, I sautéed 1/2 a chopped onion in my cast iron with pepper and salt and olive oil. Then I took 3/4 lb of peppered bacon, chopped up, and threw them into the caramelizing onions. While this was happening, I boiled green lentils in water.

Once the bacon was done cooking, I put that aside in a bowl. I did NOT wash out that pan! I put a tad more oil and threw in the other half of my chopped onion. Then I rinsed and threw in my bundle of kale until it was soft. I turned my attention back to the lentils. Once they were down cooking, I strained them, and put them back in the stock pot with a can of diced tomatoes. I spiced these. I threw in my bacon, 16oz of vegetable stock, kale/onion sauté, freshly chopped mushrooms and green onions.

Then I spiced some more. Added some water and voila! Done!

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Filed under Cooking. Bam!