Fall: the season for .....blueberries?!

OK, if you're like me, you eat mostly what's in season, and this time of year, you start thinking of apples, and pumpkins, and roasted root veggies.  But, I'm late.  I never used to be late (really), but I've been running late for months, maybe even years!  So, I bought blueberries on sale, way after their season ended, because I didn't buy them when they were in season.

Being late is also why my husband called the other day as I was heading home from work at 7 PM (which, yes, made it a 12 hour day; a sadly typical event in my job about once a week).  He didn't call to see how things were going, or what I wanted for dinner.  He called to say, "You'd better do something about those blueberries."  I told him they weren't that old - I was even a little irritated because I keep a close eye on the contents of our frig ( fresh fruits and veggies get really expensive when you throw them out!) so, I can't write my first thought here because this is a PG (at least PG-13) blog. But, when he reminded me I'd bought them before his birthday (and for his annual fresh blueberry pie, no less), I had to admit they might be THAT old.  But I was tired, so I went home, looked them over, and stuck them back in the fridge.  I was tired the next night too.

Last night, I went home, fed the teenage son, removed a splinter for the not a teen anymore son, and 'did something' with those blueberries.

Yep, his pie.  And a coffee cake for the boys and I.   

The fresh blueberry pie recipe was originally in a Taste of Home magazine years ago.  Over the years, I've adapted it a little (doesn't everyone adapt recipes?) to meet the needs and tastes of my family.

Fresh Blueberry Pie (Uses Dairy, Wheat, Eggs, and Cane Sugar)

Let me start by saying we're not big crust people - even good, homemade, flaky crust is just a vehicle around here.  So I don't bother - I use a purchased shortbread crust.  However, if you love to make, or eat, you own crust, by all means, use a pre-baked pie shell for this.

You need one pie shell of whatever type you prefer

For the filling, I use a lemon custard:
1/4 cup sugar
3 Tablespoons flour
1 scant cup lactaid milk
4 Tablespoons dairy free butter-substitute, divided
3 egg yolks
one lemon
1 teaspoon real vanilla extract
powdered sugar - about 1/ cup

Mix sugar and flour together in a saucepan.

Whisk in milk and melt in 2 Tablespoons dairy free butter-substitute.  Grate one lemon rind into this, and cook until thick. Meanwhile, beat 3 egg yolks (use the whites for meringue cookies or throw them in your scrambled eggs).  Whisk the cooked mixture into the yolks and return to the pan.  Cook one to two minutes, then remove from heat and stir in 2 Tablespoons dairy free butter-substitute and 1 teaspoon real vanilla extract.  Stir well, and pour into crust.  Sprinkle with a layer of powered sugar.  Chill 30 minutes.

Don't skip the powdered sugar - it keeps the blueberry layer from getting into the custard layer and making a big ugly (but still tasty) mess.

The second filling layer is all blueberry:
3/4 cup beet sugar
1 Tablespoons cornstarch
freshly squeezed lemon juice (about 1 to 2 Tablespoons, to taste)
1 scant cup blueberry juice (don't use cocktail - use actual juice (pomegranate blueberry is also tasty, but a bit more tart)
40 ounces blueberries, washed and drained (I use paper towels in the bottom of a bowl)

Mix the sugar and cornstartch in a saucepan, then stir in the blueberry and lemon juices.  Cook until it thickens and turns clear - about 2 or 3 minutes.  Allow to cool 15 to 20 minutes.  Gently fold in blueberries, and pour over top of custard.    Cover.

Chill overnight.

I don't eat it (yet), but maybe next year when the blueberries are back in season, I'll tackle a truly GFDF version we can all enjoy.

In the meantime, I've mastered a blueberry coffee cake that everyone loves. It's not pie, but it's pretty good, especially as a snack with some yonana frozen fruit 'ice cream' (which if you haven't tried, you should).

 Blueberry Coffee Cake


4 cups gluten free all purpose flour mix
1 teaspoon xanthan gum (unless your flour already has this included)
2 Tablespoons baking powder
1 teaspoon salt
1 1/2 cups date sugar
1 cup beet sugar
2 Tablespoons cinnamon
2 teaspoons freshly ground nutmeg
3/4 cup shortening
3/4 cup no sugar apple butter
6 eggs
1 1/2 cups almond milk (or other DF substitute)
2 teaspoons real vanilla extract
3 cups blueberries, washed and drained
1/4 cup maple sugar mixed with 1 teaspoon cinnamon

Preheat the oven to 350.  Grease and flour (or spray with canola) a 9 x 13 pan.  Mix the flour, baking powder, xanthan  gum, salt, date and beet sugars, cinnamon and nutmeg.  Cut in the shortening, then stir in the apple butter, eggs, milk, and vanilla. Fold in the blueberries.  The batter is very thick.  Spread into the prepared pan.  Sprinkle with the maple sugar cinnamon mixture.  Bake 1 hour.  Remove from heat.  Good warm, and good cold - serve whenever you'd like.  It's good the second day, too, if it lasts that long.

I still have about 3 cups of blueberries left - pancakes, anyone?

Labor Day

Most folks have their own end of summer rituals.  One of ours is heading up to the lake and spending the long weekend on our boat.  Since we don't have a camp, this means a lot of grilled food, and tailgating type meals.  Last year, we steamed clams in a turkey fryer with ours friends from the 'boat clan' - a large group that gathers each weekend to have a few beverages, share food, and hang out in the water.  This salad is one I make every year, and it's always a hit.  I love it because it's very weather and allergen friendly (no mayo, sour cream, or eggs!), still tastes great two or three days after you make it. and it travels well!

Beth's Sweet Potato Salad

4 cups peeled, cubed sweet potatoes, steamed
2 cups fresh green beans, trimmed and steamed to al dente
6 slices uncured turkey bacon, cooked and cut into bacon bits
1/2 cup red onion, minced
1/2 cup golden raisins
1/2 cup diced tart apple
1/2 cup pecans, roasted and chopped
1/4 cup celery, diced

Toss together.  Mix:

1/4 teaspoon black pepper
1/2 teaspoon sea salt
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/8 teaspoon garlic powder

Stir into potato mixture.

For easy storage and portability, put this in a Ziploc bag.  Enjoy those last lazy days of summer - school will soon be back in session, if it isn't already.

Tips:  You can cube the potatoes after boiling or microwaving, but they fall apart.  They hold together in the salad better if you peel and cube them before steaming.  Also, use good vinegar.  Most people can't tell the difference in olive oil in this salad, but the vinegar makes a big difference in the flavor.   Finally, you can skip the apples and just bump up the raising a bit if it's going to be a couple of days - they turn brown and unappealing.

ELS (Everybody Loves Salmon)

I can't tell you how many times I've heard, "I really don't like fish", or "Seafood's not my thing."  However, salmon isn't precisely fish - it's got a much firmer texture, and can withstand a lot more messing around than a tilapia filet, and it's harder to overcook than a tuna steak.  My favorite salmon recipe is one I make frequently; in part, this  is because it's the only way my youngest will willingly eat anything remotely fishy.  And also because it's easy.  But mostly, it's because every single person who has tried it comes back for seconds - it's that good.  No sense wasting a perfectly good opportunity to get some omega-3's by picking farm raised, so get wild caught salmon for this - and really, if you can only get your wild caught frozen, just thaw it - this will be tasty either way :)

Quick and Easy Salmon:
2 pounds wild caught salmon
1/2 to 1 cup gluten free tamari
4 cloves fresh garlic, minced
2 teaspoons honey or agave nectar

Put everything into a ziploc bag or flat in a covered glass dish.  Wait at least 30 minutes, then turn the salmon.  Or, wait half a day - whatever is most convenient works just fine.

To cook: grill, 3 to 4 minutes per side.  Or, spray a nonstick pan and fry on the stove top; get both sides cooked, and then turn it on low and cover the pan for 10 minutes.  If you're using fresh salmon, and you soaked it in a glass dish, you can drain off the liquid and bake 20 to 25 minutes.  Remember that it will keep cooking for a bit, and you don't want it all dried out.  I prefer mine grilled, but all three methods work well.

Serve with rice, veggies, and a gluten free sourdough roll for a filling and tasty meal, or eat it by itself hot off the grill just because it's so darn yummy.  Your mouth (and your family) will thank you!

Who has time?!

Have you ever had a day when you just don't have time for lunch?  or Dinner?  I'm going to share with you my quick fix lunch - it's very flexible, easy, fast, and filling.  It's also meatless, gluten free, and can be dairy free (although the picture is not). My youngest, when he was little, coined the phrase 'chipacos' to describe ' taco filling eaten with white corn tortilla chips instead of a taco shell.  It's still his favorite way of eating tacos!

Meatless 'Chipacos':

1 avocado, ripe, but not mushy
fruit salsa
goat cheese (you can also choose cheddar, soy, or skip it entirely)
Chips (I like white or black bean chips for the added protein, and to avoid corn and wheat)

Dice the avodaco and layer on a plate.  Spread a light layer of the salsa over the avocado, and shred cheese (if using) over top.  Dip into it with your chips.  It's that simple!

However, if you avoid nightshades, you may want to make your own fruit salsa.  Here's my favorite:

Fruit Salsa:
3/4 cup strawberries, diced
1/2 cup mango, diced
1/2 cup seedless cucumber, peeled and diced
1/2 cup kiwi, peeled and diced

1/4 cup pineapple, diced 
1/4 cup red onion, diced 

1 green onion, minced
1- 2 jalapeño chilies, seeded, minced
2 cloves garlic, minced
1 1/2 teaspoon dried cilantro
1 1/2 Tablespoons fresh lime juice 
1 teaspoon red wine vinegar ground sea salt and pepper to taste


Try to keep the diced fruits about the same size.  Mix together, being careful not to mush the fruits too much.  Of course, you can vary the types and amounts of everything (fruits, seasonings, etc) to your taste.  This is best if you let it sit overnight in the refrigerator before eating.  This is also good on fish or chicken. I've found that I can keep it in an airtight container in the fridge for about 5 days (if it's not gone first)!

Mini Weekend Adventures

We were headed to the lake this weekend.  My parents drove six hours to visit, and the plan for Saturday afternoon was to drive an hour north and sit on the beach.  We prepped sliders, but not the usual variety; these were really excellent sliders!  We packed coolers, suits, and sunscreen an headed out.  Halfway there, we got the call: "Turn around, go home.  The boat lost an engine, and we're 8 miles from shore."  So, home we went; my parents, the sliders, and me.  All was not lost, however!  We went to the state fair, which just opened this weekend, and spent four hours looking at butter, cheese, and sand sculptures, admiring local fabric and fiber artist's work, admiring the circus and railroad model room, and walking through the largest 'as seen on TV' barn I ever want to wander.  It was a lot of fun!  The next morning found us at the local farmer's / flea market, buying up fresh fruits and veggies (and fired dough for the guys!).  Then we went home and had....sliders!

These were, as I said earlier, not just ordinary sliders.  Juicy portobello sliders with sauteed herb onions,  delicate Moroccan lamb sliders with grilled Halloumi cheese,  and the ubiquitous beef slider, for the youngest, whose culinary tastes are still expanding.  While the recipes weren't originally entirely mine, I made enough changes, and they're generic enough, that I feel like I can share them with you.

Portobello sliders:

GFDF dinner rolls or buns
Portobello mushrooms
1 medium onion
herbs de provence or other herbs as desired
tomato-free barbeque sauce
medium soft goat or sheep cheese

Toss portobello mushrooms (enough for the buns you bought, and slightly larger than the buns), with a barbeque rub and olive oil.

Slice a mozzarella consistency goat cheese (or skip it if you're eating dairy free) and set aside.

Saute (in olive oil or canola) a thinly sliced onion with some herbs de Provence, or just a bit of basil and thyme (for this purpose, it's just as good as using the full compliment of the herbs de Provence); about 1/2 teaspoon for one medium onion.  Wrap onions in foil to keep the heat.

Heat your grill, and put the mushrooms stem side down on the grill once it's reached medium high heat.  Open the rolls or buns and put them on the grill - it improves the texture of most GFDF buns.

Once mushrooms are mostly cooked, flip them so the stem side is up,  and put the goat cheese slices on them.  Let the cheese melt slightly, and remove from heat.

Layer the mushroom with cheese, onions, and some barbecue sauce between the toasted buns.  These are SO good that my meat and potatoes husband prefers his without onions or barbecue sauce!

Lamb Sliders:

GFDF dinner rolls or buns
1 pound ground lamb
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander, crushed
1/4 teaspoon cloves
1/8 teaspoon ginger
1/8 teaspoon freshly ground salt
1/8 teaspoon ground black pepper

Halloumi cheese, sliced 1/4 inch thick and brushed with olive oil
1 small onion, sliced and quartered

Mix lamb and spices, and shape into patties about the size of your GFDF buns, and about 1/2 inch thick.

Heat your grill, and place the lamb patties on the upper half, or away from direct heat.  Place the buns off to the side to heat.  Once patties have cooked 3 to 4 minutes, flip.  Add Halloumi cheese to the grill.  Flip the cheese after 2 minutes, and after 2 more, remove everything to a platter.

To assemble, layer lamb, cheese, and onion between two halves of a bun.  Enjoy!

Notes: Lamb overcooked is dry; watch your lamb!  The spices here add a nice flavor that cuts any gaminess, so if these are tender, they'll be very good.  Halloumi is a greek cheese with a hint of mint in it; it is firm enough to grill directly on the grill and not melt.  If this goat and sheep milk cheese is not your thing, you could top this with a Tzatziki sauce - just use a well tolerated yogurt!

I hope my little weekend adventures fuel some of yours - enjoy the summer!  And no, the homemade canned pickles in the background aren't mine - Mom brought those with her.  Eat well!

Welcome!

At one point, I called my cooking "Cooking with Nothing".  I like to think that I've grown through that to see all of the possibilities that exist for delicious food without running afoul of any of the dietary restrictions, allergies, intolerances, or other challenges (like time, money, or patience!) I face in eating.  So, welcome to my new adventures - my eating exploits!  Whether you too are always looking for your next food idea, or face challenges, I hope you find something here.

I am always in a rush, so breakfast can be tricky, and key is having a portable, ready to eat meal for hockey rinks, boat trips, and travel.  This granola fits the bill, and is easy and tasty, to boot.

Basic Breakfast Granola:

Preheat oven to 325.

Mix together in a large bowl (or ziploc bag):
8 cups gluten free oats, 1 to 2 cups ground to fine crumb
3/4 cup canola oil
3/4 cup maple syrup
3 Tablespoons rice syrup
1 Tablespoon cinnamon

Spread onto your large 11 x 17 baking sheet (or two, if you're using a 9 x 13 pan).  Spray with non-stick spray or line (I line mine with silicone baking mats).  Bake for 12 minutes.

Here's where you can get creative!  Choose the nuts and dried fruits you like, and mix together 3 cups total; I like a variety of nuts, some golden raisins and dried cherries, and sometimes dried apricots.  I usually split the nuts and fruit half and half.  So, mix the 3 cups of fruits and nuts into the oats on the baking sheet.   Bake 12 more minutes.  Remove from the oven, stir once, and allow to cool before crumbling it into your storage container.

Eat with almond milk (or your milk substance of choice).  Yum!