CHRISTMAS SANGRIA

We had our annual Gluten-Free Cookie Exchange last night — my heart goes out to anyone who missed it!

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Plates of goodies.

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Mounds of hot cocoa toppings.

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But the top requested recipe at the end of the night?

The Christmas Sangria! (man, I love this group.)And ironically, TODAY is National Sangria Day. Who knew? Actually, Shirley from Gluten Free Easily knew and shared her sangria recipe on Facebook… which reminded me I had started typing this  post early this morning and didn’t finish. So you have her to thank for getting me in gear and getting this posted — just in time for you to take to your family get together, Katie! ;)

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CHRISTMAS SANGRIA

(Adapted from Cook’s Illustrated)

2 large oranges, one sliced, the other juiced  (I’m talking BIG oranges. Barely fit in your hand. If not, use three.) 

2 lemons, sliced 

1-2 cups fresh cranberries (we’re flexible around here — use what you’ve got!) 

1/2 cup sugar

1/2 cup triple sec

2 bottles cheap red, fruity wine

2-3 cans club soda or white soda (optional — I used it in the sangria at the cookie exchange) 

Add sliced orange, lemons, and sugar to large pitcher. Using a wooden spoon, mash fruit and sugar. Pour in triple sec, wine and juice from second orange and stir to combine. If you choose to use the soda, add that as well, followed by the cranberries. Chill in the fridge for at least two hours — the longer the better! Serve over ice.

Cheers!

Have a JOYful weekend.

xoxo || Sarah

Italian Chili & Garlic-Parm Biscuits

A couple of weeks ago,  I took my annual birthday trip to Denver.

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As usual, D-town did not disappoint. (and that bestest friend of mine? she outdid herself  – I’m so blessed!) :)

A day trip to the mountains with my BFF and her bees.

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A night out on the town, just the two of us — THE best birthday dinner at True Food Kitchen. (get yourself there ASAP!)

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A day of baking. It’s tradition. Me and the bee.

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Top request from the hive?

Pumpkin Spice Cookies with RumChata Cream Cheese frosting. (with a new-to-me mix I’m loving!)

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It was football Sunday and little bee and I were feeling generous, so we threw in a batch of Italian Chili too.

My Italian Chili with Garlic-Parmesan biscuits were featured recently in a Pairdd box — new to the Pairdd scene? Check out my full review HERE. And go order your meal HERE.

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Photo credit: Pairdd.com
 

We mixed things up and made the chili in the slow cooker, leaving the oven open for baking business. There’s something about a hot pot of soup simmering on the stove that calms me, so that’s my preferred mode, but life is short and sometimes we need a quick throw-it-all-in-and-GO meal, so now you have the slow cooker option too. You will want to either remove the lid and allow the liquid to reduce down after cooking for 2-3 hours on high, or thicken it up with some GF flour or cornstarch. (I did the latter adding a tablespoon of flour at a time, mixed with a little water. Repeat this step until you get the consistency you like.)

The biscuits? You probably want to double the batch — they won’t last long!

{Italian Chili}

 1 medium onion, diced                                         1 green pepper, diced

2 cloves garlic, minced                                         1 cans tomato juice (11.5oz)

14.5 oz can navy or northern beans                1 cup chicken stock

1 tablespoon Penzey’s Pasta Sprinkle             fresh parmesan for topping

14.5 oz can diced tomatoes                                  1 lb ground Italian sausage ( ½ spicy, ½ sweet is my combo)

salt & pepper

 

  1. Using Dutch oven or large stock pot, brown Italian sausage. Remove from pan and set aside.
  2. Using leftover grease from sausage, sauté onions and green peppers until tender.
  3. Add garlic, stirring, for about 30 seconds.
  4. Return the sausage to the pot, followed by the beans, tomato juice, diced tomatoes, chicken stock, and pasta sprinkle. Season with salt and pepper.
  5. Bring to a boil, then reduce heat and simmer over low heat 30mins or longer to reduce down to your preferred thickness.
  6. Top with fresh parmesan and serve with warm garlic-parm biscuits.

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{Garlic Parmesan Biscuits}

1 cup Gluten Free Flour Mix (I used Cup4Cup, if not using a pre-made mix, add 1 teaspoon guar gum)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sugar or honey
1/2 tsp salt
1/4 tsp pepper
2 tsp garlic powder (add more if you want more garlic flavor) 
2 tablespoons shortening
3 tablespoons butter
1/2 cup parmesan cheese, shredded
1/4 cup sour cream
1/4 cup milk

Preheat oven to 400 degrees. Line baking sheet with parchment paper.

Combine: GF flour mix, baking powder, baking soda, salt, sugar/honey, guar gum (if used) Add shortening and butter. If you feel like getting messy (the way to go!) use hands to mix until dough forms. (a food processor works well too) Add cheese, sour cream, and milk. Stir to combine all ingredients well, then drop by 1/4 cup size balls onto a baking sheet. A cookie scoop works well too. Bake for 15-17 minutes at 400 degrees, until golden on top, depending on size — the recipe makes about 6 biscuits, but you can make them mini-biscuits as well, these are pretty hearty.

Brush with melted butter immediately after baking them.

Wordless Wednesday: Gluten Free Flourless Peanut Butter Cookie Recipe

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*BUY those CUTE cards here, from my friend Claudine from Gluten Free Gift!* 

chai banana nut muffins || happy blogiversary

This week marks my FOUR year blogiversary — can you believe it? 

In case you missed any of these this past year, here’s your chance to revisit:

What’s to come this year:

  • Videos — I feel like we should have more videos, yes?
  • More “Gluten Free in MKE” restaurant reviews — where would you like me to visit?
  • Being here more often. (I hope) Between house hunting, moving to a temporary condo, and getting a new pup… I’ve been taking some time to tune into real life, but I miss being here, so I plan to post more often.

Now let’s CELEBRATE!

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CHAI BANANA NUT MUFFINS

adapted from Cooking Light

What you need:

3 ripe bananas
1/2 cup Greek yogurt
4 tablespoons butter, softened
2 eggs
1/2 cup coconut sugar (regular or brown sugar will work as well)
12 oz GF flour mix — I used Jules GF Flour mix
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon vanilla

1/2 cup walnuts, optional

 

What to do:

Pre-heat the oven to 350 degrees. Line muffin tins with muffin wrappers or grease with butter or coconut oil.

In a medium bowl, whisk together flour, baking soda, salt, and spices. Set aside.

Mix bananas, yogurt, butter, and eggs in a large bowl. (I use a stand mixer.) Add in sugar and vanilla, mix to combine all ingredients well. Slowly add flour mixture to the wet ingredients and mix well. This is a pretty thick batter, so you can use a cookie scoop to drop batter into muffin cups, filling them about half full.

If you choose to make them chai banana NUT muffins, just lightly push the walnut pieces into the tops of the muffins. You could also mix these into the batter before filling the cups. If you’re feeling fancy, sprinkle some of the coconut sugar or brown sugar on top as well.

Bake at 350 for about 15 minutes, or until a toothpick comes out clean. Times may vary depending on how full you filled the cups.

[try to] Allow to cool, then serve warm with a little butter or a simple glaze. (just combine powdered sugar with water or milk and a dash of vanilla — add water bit by bit until you get the consistency you’d like)

NOTES from SARAH:

  •  I don’t like my muffins too sweet, so you’ll notice there is only a half cup of coconut sugar used — feel free to up your sweetener if you’d like, also adding the glaze will sweeten things up.
  •  They are just as good without the nuts, I did half with half without.
  •  I also made a batch of my pumpkin spice cookies with rumchata cream cheese frosting this weekend — add those to your baking roster as well.

 

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This recipe makes 12 regular muffins plus some — meaning you can make a couple more regular size muffins, a bunch of mini muffins, or find a cute baking dish (like this blue one from my mamasita) and grease it up and add the rest of the dough. I also suggest a candle. Any day, not just on your blogiversary. Celebrate the little things. :)

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What would YOU like to see here in the upcoming year? More recipes, real life stories, converting of family faves, restaurant or product reviews? You tell ME what you’d like to see more of.

My blogiversary coincides with my brother’s birthday each year — happy birthday, Jamie!

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gluten-free grill season: jalapeño poppers

We all need a couple of recipes up our sleeves that we can whip up in no time. No thought required. You can head to the store and not even need a list.

Three simple ingredients:

  • jalapeños, cut in half lengthwise and remove seeds and membrane with a spoon
  • cream cheese, softened
  • bacon, cut in half or thirds, depending on length (you want the pieces to wrap all the way around)

Let’s make Jalapeño Poppers! 

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The Angry Orchard cider is of course optional, but does enhance the flavor — it’s just a beverage on the side, don’t worry, it’s not going IN the poppers. ;)

No quantities for this one — that’s the beauty of it. You can make a small plate full or a platter full. (FYI: we typically use 10 jalapeños or 20 halves, 10 pieces of bacon cut in half, and 1 package of cream cheese, just to give you an idea. Just add on to that to feed the crowd.)

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Spoon the softened cream cheese into the jalapeños. Go ahead, be generous here.

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Wrap them up tight with the bacon and secure with a toothpick. I won’t lie — this wasn’t my best work, they should be totally covered so when the bacon shrinks up on the grill, you don’t have cream cheese everywhere!

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Put them on the grill (avoiding direct heat/flame) and cook those little buddies until the bacon is nice and crispy. Be patient, it will take 20-30 minutes.

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*Try* to wait until they are cool to dig in.

PS: Mamasita says she only makes them with herb cream cheese now — she’s always thinking. Feel free to add your own fresh herbs to the cream cheese!

EnJOY.

xoxo

Sarah & Lincoln

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© celiac in the city

Gluten-free in MKE: Pairdd

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I’ll let you in on a little secret.

Many of our evenings are spent in the kitchen, you guys know that, that’s not the secret — we make a couple cocktails, find our chill Pandora station, apron on, (for me at least, the husband doesn’t wear the one I got him.) and then we do our thing. Find fresh ingredients in the fridge and see what we can come up with.

The secret? I don’t actually like to go get the ingredients at the store.

I sometimes joke to the husband that I wish someone would just drop by with a bag full of everything and we go from there.

That’s where Pairdd comes in.

It’s like my wish came true!

Pairdd is a new company in Milwaukee that is going to make our gluten-free lives easier — and we could use a break sometimes, am I right?

Their concept is simple:

  1. YOU select a gluten-free recipe from their website. (this week they are featuring MY recipes, which is beyond exciting!)
  2. THEY do all the shopping and measuring and deliver it right to your door! (my favorite part)
  3. YOU follow the simple step-by-step recipe in your kitchen and make a gourmet meal.

AND… as my lovely readers, you can use the code CITC50 to save 50% on your order to be delivered on Tuesday! (that is one amazing meal for just $15)

Let me tell you how fun it was to have all of the ingredients to one of our favorite, easy-peasy skillet meals show up at our doorstep to taste test!

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(see, wishes DO come true!)

Want to see how it turned out?

SIMPLE SHRIMP SKILLET with SMASHED CHIVE POTATOES

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Looks good, doesn’t it?

Fresh ingredients. Real food. Delivered to your door. You just have to pick the Pandora station (the Jack Johnson one is perfect for cooking) and the apron and leave the rest to Pairdd.

But I didn’t think the 50% discount was enough. (although please do place an order as well — you won’t regret it, and it is an amazing price for what you’re getting!) I wanted to offer you a FREE PAIRDD MEAL on me!

That’s right, a meal on me — just leave a comment below letting me know which of the two recipe choices from this week you would choose. Stop over at their site: www.pairdd.com to see the recipe options, then come back and leave a comment with your choice.

Want BONUS entries? Your name will be entered again for each item you complete below. Leave a separate comment for each item. (be sure to leave your email address in your comment so I can contact you!)

Although I’d love to send this to any of my readers near and far, it is limited to the delivery area for Pairdd. Winner will be drawn at random on Monday, July 29th at 10pm CST and delivery will take place on Tuesday, July 30th. 
 

B is for Blueberry Streusel Muffins

Starting a new photo challenge over on Instagram for June: “30 Days of ABC.” This one is pretty flex.

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I started off in order yesterday and then we’ll see where the month takes me.

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A is for AWAKE. Early birds. Me and little guy. (A is also for Adventure.)

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Want to join us? Just follow along with me: celiacinthecity and use hash tag #30daysofabc. (And leave a comment on a photo so I know you’re a GF friend following along!)

Today… B is for BLUEBERRY.

Blueberry Streusel Muffins
Adapted from Pamela’s Muffin Recipe

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3/4 cup milk of choice (water works too, if dairy free)
2 teaspoons vanilla extract
2 1/2 cups of your fave GF flour blend (I used Pamela’s baking mix, they have it up north at the local store!)
1/2 cup sweetener (sugar, honey, maple syrup)
2 eggs
1 heaping cup fresh blueberries

Mix all ingredients in a medium bowl, adding blueberries at the end. Spoon into greased muffin tin, filling the cups about 2/3 full.

For the streusel
(optional)
1/4 cup GF flour (I used Pamela’s Artisan mix)
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons cold butter

Combine flour, sugar, and cinnamon. Cut in the cold butter using a fork, until mix is crumbly.

Top each 2/3 filled cup with a heaping tablespoon of streusel topping and bake at 350 for about 20 minutes, or when they turn golden brown and a toothpick comes out clean.

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The artisan blend was easy to use for the topping, but last weekend it was a flop for the pancake recipe on the bag — not sure what went wrong where, but we ended up with rubbery pancakes. (we use the baking/pancake mix often, so it was disappointing)

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This made 16 muffins for me, but you can fill them nice and full and get a dozen uniform size muffins.

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Tomorrow is C, for coffee I’m guessing, which is the perfect pair for these muffins.

EnJOY!

We’re off to explore…will check in again when I can!

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