Day Trip to the City

Today I went into the Houston area with Mama Lupiac.  I was kind of hungry  after my juice day so I started the day with a Whataburger hamburger patty and cheese in the car.  It was good but it was no Egg McMuffin or donut.   (Dang you little fried ball of dough and sugar Will I pine for you forever?)

Whataburger

We went into town for some meds so after we finished with that we went to Gringo’s (oh how I love you Gringos Green Sauce)

Gringos Gringos 4

Fajita meat in Ranchero Sauce with Rice and White Corn Tortillas.  Plus Green Sauce and Chips.

Gringos 2 Gringos 5

Queso and our To-Go bag.  🙂

Gringo’s is my go-to Tex-Mex in the area of town we shop (but not to worry Casa you will always have my heart and soul) so after the Celiac diagnosis I contacted them about gluten free options.  They were so nice and said that while they don’t specifically have a gluten free menu the Houston Celiac Support Group had reviewed many of their items and came up with a list of safe options.  They sent me the list and pretty much everything I already ate was safe.  They listed the refried beans as ‘questionable’ but didn’t define why.  I make refrieds at home probably once a week and couldn’t imagine what would contain gluten so I asked at the actual restaurant.  The manager there is really great and told me it’s just beans / water / lard / garlic and onion powder  – he even checked the labels to be sure.  I’ve had them several times and have never had a reaction so I don’t know if it was a typo or what.  But as with everything – know your own body and make choices accordingly.  🙂

After lunch we went to the larger grocery store we shop at in town and I picked up two new-to-me gluten free items to try

Glutino Cheddar Vanilla Cookies

Glutino Cheddar Crackers and Shar Vanilla Creams.

I LOVE the crackers.  I would eat them even if I had the option of eating wheat crackers.  They’re really crispy and taste kind of like a less cheesy / less salty Cheezit.  The only thing I don’t like is that the box contains two of the foil packets of cracker and not one cracker was whole.  Every single one was broken in some way.  That’s fine for home eating but what if you needed to serve them, Glutino?  These make me excited to try the Glutino Bagel Chips which I’ve heard are really good too.

As good as the crackers were the cookies were that much worse and then some.  I’ve had Shar pasta products and really like them so I thought these would be the same flour.  Wrong.  I HATE soy flour / protein.  I didn’t read the back of the package well enough and they contain soy flour.  Even if they’d added a ton of sugar and vanilla I think I’d still be able to taste the soy.  Yuck.  The texture was pretty good though so I’d probably try it again if they removed the soy.

So that was my day.  Have you tried any new-to-you products that you really loved?

Juicin’ Kind of Day

Tuesday and Wednesday were kind of blah days.  Lots of Lupus pain and just general fatigue.  I kept the eats simple and juiced today.

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Spinach, Watermelon and soaked Chia.  Spinach, Cherry, and Almonds.  Watermelon did not make a good juice but I downed it anyway.  🙂

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Spinach, Avocado, Strawberry Yogurt and soaked Chia seeds.  While this one looks disgusting it was really good.

I’m feeling better tonight so tomorrow eats should be a little more interesting.   🙂

 

Holiday Weekend Roundup

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2013-05-18 14.51.43 Crush

Pintos Potato Salad

Homemade Pintos and Potato Salad

Stubbs Stubbs 2  n

Stubb’s  is gluten free, y’all.  🙂  (Bad pic but that’s the GF symbol on the back label)

Chopped BBQ Pork BBQ

Chopped BBQ Pork and Potato Salad smothered with Pintos.

Watermellon Banana Pudding

Watermelon and Banana Pudding (for the non gluten sensitive’s).

Pina Colada Dip

Pina Colada / Chips and Dip.  That’s right.  Straight out of the blender and bowl.  I’m classy like that.  🙂

Seriously though I made myself smaller / separate servings of certain things so I wouldn’t have to worry about double dipping or other types of cross contamination.

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Rum Cake  and last but certainly not least…

Ice Cream Ice Cream 2

Ice Cream 4 Ice Cream 5

Mama Lupiac’s homemade Custard Ice Cream (with Fruity Pebbles of course).  She made it GF by subbing Cup4Cup for the flour.

Last week I was worried / sad about my first GF holiday weekend.  Overall it turned out really well.  :)Beautiful sunny days and lots of good grub.

How was your weekend?

In the Immortal Words of Meat Loaf

Two Out of Three Ain’t Bad  🙂

Alto-Janylvia

In honor of the unofficial start to summer let me introduce you to my beloved Kitchen Aid mixer, Alto-Janylvia (What? Doesn’t everyone name their Kitchen Aid? 🙂 ) She was a grad school graduation present from Mama and Papa Lupiac. She’s named after the Bay where I spent my childhood summers and a mish-mash of my grandma Jane (mema) and grandma Sylvia (meme) who each taught me how to cook – from basically the cradle. Isn’t she beautiful? (If you like her you’re going to love her sister Carmalita.) 🙂

So yesterday along with Alto-Janylvia I decided to try to make a gluten free Rum Cake. Rum cake is one of my favorite summer and fall treats. In the summer I make it orange flavored. In the fall spice.

I’m guessing probably the most used Rum Cake recipe in the world is the one put out by Bacardi in the 70’s. Y’all know it – cake mix, eggs, rum, water, oil. Hit the breaks right off the bat there though if you’re gluten free since cake mix is wheat. Unless you get a packaged GF cake mix which I’ve heard works fine for the Rum Cake recipe. Problem is I don’t like the taste or texture of soy / millet / teft or any of the ‘healthier’ gluten free grain subs usually found in the packaged stuff.  Plus I’m already in the middle of  a pretty serious love affair with Cup4Cup.

So what’s a girl to do when she’s gotta have her rum? I mean really she can’t have beer or malt beverages anymore. How else is she supposed to drown her GF blues?

Well this girl makes her own cake mix. 🙂

Plain GF Cake Mix

10 oz Cup4Cup
1 1/2 cups Sugar
1 TBSP Baking Powder
1 tsp Baking Soda
1/2 stick softened Butter

(I always bake with salted butter so I don’t ever add salt. If you use unsalted I’d add some salt to the recipe but I don’t have a recommendation for a specific amount.)

Put dry ingredients in mixer bowl. Drop in chunks of butter.

Turn on mixer and let it run until the butter is distributed and looks soft / crumbled like a cake mix.

Then I just followed the rest the Bacardi recipe

1 small package instant Vanilla Pudding mix
4 Eggs
1/2 cup Water
1/2 cup of Rum
1/2 cup of Oil (I use melted butter)
1 TBSP Orange Extract

Mix 1 – 2 minutes until blended smooth. Pour into oiled bundt or tube pan.

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Bake at 325* for about 50 minutes. (I started checking mine at 40 minutes.)

Let cool. Poke holes (I use an ice pick.) Then drizzle straight Rum over the cake or make drizzling sauce.

Drizzling Sauce

1 stick Butter
1 cup Sugar
1/4 cup Water
1/2 cup Rum
Vanilla or Extract to taste (I used the rest of the orange extract.)

Bring butter, sugar and water  to a boil and cook for about 3 – 5 minutes depending on how thick you want your sauce. I do it for about 4.  Then SLOWLY add rum and extract.  Drizzle on cake.  Let ‘set’ up for at least a couple hours before cutting.

Now here’s how I get creative with it. I actually over beat my Rum Cakes (4 minutes total) so that they sink. I know. Generations of bakers everywhere are rolling over in their graves right now but it’s true. It was an accident that turned out to be delicious. When it sinks the cooled cake looks like this

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Instead of putting pecans in the bottom of the pan and baking them INTO the cake like you ‘normally’ would I put chopped up pecans all around and IN the sunken ring after baking THEN pour drizzling sauce over it. You end up with a sugary / goopy ring of deliciousness. It looks pretty for presentation too.

I didn’t have much faith in this cake turning out and I forgot to get pecans so this is where we cue Meat Loaf – ‘I want you…I need you…Ain’t ever gonna love you (without pecans)’.  🙂  The taste and texture were amazing. Even Papa Lupiac is eating it.   All that’s missing is the pecans. Pecans next time for sure, Meat-y and no doubt we can cue a little Paradise By the Dashboard Light. 😉

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Thanks so much for reading my little blog.  And a super big ‘thank you’ to my sister for sharing the blog with her friends and to them for checking it out.  🙂

(Just for the Record: Meat Loaf is not the music of my youth or anything…I’m not that old…just a big time lover of all things music. 🙂 )

New Kitchen

We recently completed a kitchen remodel so today I thought I’d share some before and afters.

comparison 1

comparison 5

after 1

comparison 11I love it all but the pull out cabinet drawers are my favorite.

I’m off to attempt a gluten free rum cake.  Fingers crossed.  🙂

What delicious GF foods will you be making this weekend?

Why Must You Tempt Me, Summer Oreo?

Oreo

Why oh why does food have be so firmly planted in our cherished memories?

When I think about Christmas I don’t see presents – I see and smell my late grandma’s kolaches and Monkey Bread (real Monkey Bread – not that caramel-y junk they call Monkey Bread now).

When I think about my other grandma I see her funky fuchsia lipstick smile and smell her chocolate chip cookies (to this day still simply called by all ‘meme cookies’).

This is my first holiday weekend faced with gluten restrictions and the loss of many summer holiday traditions. No rum cake (I’m going to try to recreate this using Cup4Cup but we’ll see how that goes). No white bread sandwiches / burgers or hot dog buns. No homemade banana pudding (no flour for the pudding and of course no Vanilla Wafers). And maybe saddest of all – no summer themed Oreo’s. 😦

I’m a strange girl when it comes to Oreo’s. I can take or leave the plain ones. Themed Oreo’s on the other hand not so much. I look forward to them all – spring, fall, Christmas but especially the summer blue. Love ’em. Today at the grocery store I almost shed a tear as I reached to grab a package then realized I couldn’t. So dumb I know but I guess that’s what I’m now faced with ’til I get used to the restrictions. Mini ‘breakdowns’ all over the grocery store. I sure hope I don’t end up on People of Walmart in the middle of a full meltdown. I think I’ll start dressing a whole lot better just in case. 😉

Rolls

Rolls 4

For my second baking attempt with Cup4Cup I tried ‘bread’ and rolls.  I used a combination of these two recipes:

Rolls 1   and   Rolls 2

My Adapted Recipe 

2 TBSP active dry yeast

2 tsp sugar

2 cups warm whole milk

3 cups Cup4Cup

1 packet Knox gelatin

1 TBSP baking powder

2 egg yolks

1/4 cup melted butter

1/4  sugar

additional melted butter for tops of finished rolls

Directions

Preheat oven to 375 and grease pans.  I used a mini muffin pan and some mini bread pans but the original recipe says you can also make a large loaf or larger rolls.

Place warm milk, sugar and yeast in mixer bowl.

While proofing mix flour, baking soda, sugar and gelatin.

Add flour mix to yeast mix.

Add yolks and butter.

Using the whip attachment mix on medium speed for 3 minutes. The mix is more like a batter.  Scoop into pans and let rise for 20 – 30 minutes.  The original recipe says 35 minutes but mine were ready to go in a little under 20.  Bake 15 minutes or until golden brown.  Brush tops with melted butter.

Dough

Rolls 1 Rolls 2 Rolls 4 Rolls 5

Mini Bread  Baked Loaves

Cut Loaves Fig Preserves

Verdict?  I LOVED these.  I’m already planning on making half of the recipe soon and trying it as a pizza base.

Question:  As a newly diagnosed I’m searching for new recipes to try.  Have you tried anything you’d like share?

Crazy Kinks

If the content of this blog looks the same but different you’re not imagining it.

Setting up a blog over the last week has just been one headache after another.  I think (fingers crossed / knocking on wood) it’s all sorted out now.

Since I had to change the server I decided to change the name as well.  Initially it was Rural Route Celiac but I decided to do a mishmash of Lupus and Celiac since they’re both a huge part of my daily life.

Thanks for reading / following / and sticking with me while I figured out this whole blog thang.  🙂