Wednesday, November 11, 2009

exercise - addictive?

OK.

so this is the goal:

(flat tummy, no love handles, thin thighs, looking like I'm 20 when I'm...well, not!)


Admittedly this is a superficial goal. I should be concerned with things like good health, vitality, quality of life, blah,blah,blah. But let's face it. Does it really matter what the motivation as long as the results are achieved?


Apparently since I already eat well and do all that other healthy stuff it's time for me to start {groan} exercising.


I have had lots of people telling me recently that I will become positively addicted to exercise once I start. I find that VERY hard to believe.


I have, at one time or another in my life, been addicted to lots of things.



like:



gluten filled bagels with lox



General Hospital







lung polution masquerading as sexy



tea


which lead to harder things


like



coffee




and...



bad boys on motorcycles


So I ask you - can this slacker gluten free gal reverse the effects of age and her checkered past and replace dubious addictions with a healthy one like exercise?


I am on a mission to find an exercise routine I can tolerate, like, even, dare I say - become addicted too? Feel free to follow me in my quest.


Suggestions are highly encouraged. (I'm begging you - give me suggestions!)


Wish me luck!


(photo sources weheartit and abc news)

Monday, November 9, 2009

me and my body...

I did a really, really, really stupid thing today.

I looked through old photo albums.

( on my honeymoon in Hawaii - hot dog in hand )

And then I did something even stupider.

Put on a bathing suit and looked in the mirror.


(Ha! Did you think I would be even more stupid and show you the front and in focus?)

And let me just say this to you Sir Issac Newton -

"Gravity Sucks!"

I discovered things weren't as high or firm as they used to be. My hip bones that once protruded sharply have somehow disappeared beneath a layer of soft fleshiness(ok, that's just another way of saying fat).

Where has my muscle tone gone? Why does my skin appear to be melting like the witch in The Wizard of Oz? Where did all those bumps and bulges come from?

Don't get me wrong, I like my body. We have had fun together. We've traveled the world and had a few adventures along the way.

Like:

riding an elephant while 9 moths pregnant

deep sea fishing off the coast of Mexico

jumping out of airplanes


swimming with great white sharks

and the biggest adventure of all...

birthing and raising two boys!

I have conquered migraine headaches and stage 4 adrenal exhaustion, learned to live well and abundantly with gluten intolerance and even have managed to not gain weight while writing a dessert cookbook.

I've tried to repay my body for the fun it's given me. I don't eat hot dogs anymore and try to eat organic whenever possible, I don't eat gluten or too much sugar, I take my vitamins, I drink water (well I drink some water)and I've even made sacrifices - I gave up Diet Coke and cut down to one cup of caffeinated coffee a day.

But now my body seems to want more from me.

Could it be it wants me to GASP...shudder...

exercise?

Sunday, November 8, 2009

Shrimp Enchiladas


I was craving the shrimp tacos I used to have in Southern California. But fall is upon us, there is a snap to the air and the temperatures are cooling, even in Florida, so tacos just felt a little wrong somehow. Besides, tacos just don’t seem appropriate for Sunday night dinner.

So I decided to try making shrimp enchiladas instead. Ok, maybe not the traditional roast beef Sunday dinner I grew up with in my WASPy home but I’m sure enchiladas are traditional Sunday night dinner for somebody, somewhere.

With no particular game plan in mind I wondered over to the local Mexican grocery store and that’s where inspiration hit me. There were beautiful tomatillas, huge poblano peppers, yellow onions and freshly made corn tortillas.

Believe me when I tell you, these where phenomenal! Packed with flavor, easy to make and enough for a crowd. The salsa verde alone is worth the price of admission to my blog. OK, my blog is free but still…

Shrimp Enchiladas

(Printable)

Ingredients:

2 ½ pound tomatillas
2 medium yellow onions
4 gloves garlic
2 – 3 large poblano peppers
Olive oil
Salt & Pepper
1 small jalapeno pepper, seeds removed and finely chopped
2 bunches cilantro, chopped (about 2 cups packed)
36 – 48 large shrimp, cleaned, shelled and deveined
12 ounce queso fresco (Mexican crumbling cheese – if not available use Monterey Jack)
12 corn tortillas
1½ cups finely shredded cabbage
½ small red onion, finely sliced
1 cup sour cream
Juice of 2 limes
3 -4 avocados


Directions:

Preheat oven to 450 degrees.

Remove paper husks and stems from tomatillas and cut into about 2 inch pieces. Cut onions into similar sized pieces. Cut poblano peppers in half, remove the ribs and seeds and cut into 2 inch pieces. Peel the garlic but leave the cloves whole. Divide the vegetables among 2 rimmed baking sheets. Drizzle about 2 tablespoons of olive oil over each pan. Season generously with salt and pepper. Mix well to coat vegetables and arrange in a single layer. Cook for 40 – 45 minutes or until the vegetables have started to brown and are very soft. Reduce oven temperature to 400 degrees.

Transfer the cooked vegetables to a food processor along with any juices and whirl until smooth. Save a few cilantro leaves for garnish if desired and add the rest to the vegetables along with the chopped jalapeno pepper. Whirl until smooth and well blended. Take out about ¾ cup and put in a small serving bowl. Pass along side with the finished enchiladas.

Toss the shrimp in a large mixing bowl with about 2 teaspoons of olive oil and some salt and pepper. Heat a large skillet over medium high heat. Cook the shrimp in a single layer in the pan (don’t over crowd - you may have to cook in 3 or 4 batches) just until they begin to turn pink, about 1 minute per side. You want to under cook them as they are going into the oven.

Grate the cheese, reserve a couple large handfuls to sprinkle over the top of the enchiladas.

Warm the tortillas by wrapping in paper towels and putting in the microwave for about 1 minute or until heated and soft.

Spray a large rectangular baking dish with non-stick cooking spray and
Spread about ½ cup of the salsa verde on the bottom of the dish.

Spoon a large tablespoon of salsa verde onto a tortilla; add a small handful of cheese and 3 – 4 shrimp. Roll and place in the prepared baking dish, seam side down. Repeat with remaining tortillas. Spoon the rest of the salsa verde over the top of the rolled tortillas and sprinkle on the reserved cheese. Bake for about 15 minutes or until heated through.

While enchiladas are baking prepare the garnishes. Toss together the cabbage and red onion and put in a serving dish. Mix the sour cream and lime juice together to make a thin sauce and put in a small bowl. Slice the avocados.

The best way to eat is to put a little extra salsa verde over the enchiladas, top with the cabbage and red onion, put a few avocado slices on the side and drizzle some of the sour cream lime sauce over it all.

Add some beans and rice maybe a margarita or two and that’s a great way to end the week.

Makes 12 enchiladas – enough to serve 6 or 8.

¡Buen provecho!

Friday, October 30, 2009

T'was the night of Hallowe'en...

T'was the night of Hallowe'en and all through the streets

Scary creatures were out in search of some treats

There were witches and goblins and ghosts all around



And the bats in the belfry made a terrible sound.



The moon shone full in the black inky night

And around every corner we expected a fright


Pumpkins with faces sat by the door

but we clamped down our fear 'cuz we wanted some more.

Up to the house we did creep full of fear



knowing the pay off of candy was near.


Meekly we glanced at the one come to greet




we cleared our throats and we said "trick or treat!"


The treats that were dropped in our bag were delight



with a thanks and a smile we ran off in the night!




And for something REALLY scary:



HAVE A HAPPY, SAFE,

GLUTEN-FREE HALLOWE'EN!


(source of all images in this post weheartit)

Thursday, October 29, 2009

A Paradox or a Pair of Flip Flops


As you know if you read my blog I am all about celebrating ABUNDANCE! So when life tells you that you can’t have something – like gluten – then you better find something that you can have.

Like shoes!

Let me just say I love shoes. I love everything about them. The way they are constructed, the way heels sound clicking on marble flooring, the way high heels give you that sexy little something extra to your walk, they way that the right pair of shoes literally calls out across the store or across the city or across the ocean to you, pleading with you "take me home!"

I once spent 5 months tracking down a pair of size 7 1/2 Stuart Weitzman, Red Quasar patent leather, 4 inch heels called Sensual. I had every Norsdtrom, Nieman Marcus and Saks in the country called. I called every Stuart Weitzman store, I called the factory! Finally, Zappos.com came through for me.

I love those shoes! Along with my Manolo Blanhnik brown leather pony boots with the lace up the back and my Bally Black & White Spectator Pumps from the early 80's they are probably one of my top three favorite pairs of shoes. (Speaking of the Black & White Bally Spectator Pumps, what do you think it means when your hip 20 something daughter-in-law says that your "vintage" shoes are really cool and wonders where you found them and the answer is "in my closet"?)

Shoes are more than just wearable art. They have magical powers. They posses the power to transform you. They make you taller, slimmer, sexier, more confident and somehow even a little smarter. No matter how bleak life seems, shoe shopping can restore your will to live.

I have a nice collection of shoes. I have spent more money on shoes than on any single car I have ever owned.

But here's the thing. Since I moved to no-wheres-ville on the west coast of Florida all I ever wear anymore are flip flops. The only thing that saved my feet from morphing into something that could no longer comfortably wear essentially uncomfortable shoes was winter when you just can't be running around in flip flops.

Last year however, during the one and a half days of winter we get here, I succumbed to the unimaginable - I wore Uggs! Oh so warm, oh so comfy but oh so bad for maintaining high heel, high style footwear shaping to your feet.

On the last three occasions I have had to wear real shoes, I have come home with open, gaping, oozing sores on my toes and heels. My feet are desperately out of shape. It's more than sad really, it's pathetic. I currently own two pair of darling Kate Spade black satin pumps I have never even worn!

Somehow, I just don't get the same thrill buying pink J. Crew flip flops as I do with the Manolo Blahniks or the Jimmy Choos. I seriously think this situation needs to be remedied.

I have been thinking about how Julia Child whipped up French delights in her kitchen wearing pearls. And I have been thinking it is time for me to start whipping up gluten free delights in my kitchen wearing high heels.

My feet might complain but I’m guessing my hubby won’t!





















Tuesday, October 27, 2009

Le Creuset Giveaway and Begging for Twitter Friends

Holiday season is right around the corner. How did this happen? It seems like just 5 minutes ago we were celebrating New Years! I wonder if this is a sign of aging and my approaching decrepitude. I remember as a child it took SOOOO long for Christmas to come, now I blink my eyes on Valentine’s Day and wham, it’s Thanksgiving.

Well despite my rapidly advancing years I am looking forward to family and decorations and of course, fabulous gluten free food.

Seems like there are never enough baking dishes, serving platters and casseroles for the big feasts. That’s why I am so pleased to announce my next give away.

The really nice folks at Accent Furniture Direct (which is a great site with all sorts of cool stuff at great prices) have offered to give one of my lucky blog readers a fab Le Creuset 4 quart round Casserole dish with lid in white (yes, Le Creuset has all those fancy colors but let’s face it – white goes with everything, right?)

That’s right Le Creuset!

Covered casserole!

Just in time for the holidays! How cool is that?

I have a mad crush on Le Creuset cookware. It’s heavy and beautiful and lasts forever.

There’s a little catch here however. I am pimping myself out and basically I am going to bride you to follow me on twitter. I know, kind of pathetic but if twitter is like high school then I am like the new kid who sits alone in the cafeteria. Oh man, doesn’t that bring a tear to your eye?

So dry your eyes leave a comment below letting me know you are following me on twitter by midnight November 3rd and then let’s just all put this embarrassing plea for friendship behind us!

I will draw a winner randomly on November 4th. Good luck and thanks (sob) for your help in making me feel less like a twitter dweeb.

Monday, October 19, 2009

Roasted Fish & Chips


Despite my mother being British I had never, to my recollection, tasted fish and chips until a family vacation to England when I was twelve. And based on that experience it is highly unlikely I could have had it with out remembering.

Flaky white fish surrounded by steamy hot, golden brown fried batter, bursting with fatty flavor paired with perfectly cooked potato wedges, crispy on the outside, creamy on the inside and over it all pungent malt vinegar which starts out assertive and aggressive then mellows to a subtle, sweet aftertaste. And it came wrapped in a newspaper, how cool! For a street food lover - a dream come true, for the gluten intolerant - pretty much a nightmare.

There is no way I am going to try and tell you that this roasted version will anyway replace the fat and gluten filled original. Not even I am good enough at gluten free public relations for that.

The truth is that there is something to be said about the combo of fish, potatoes and vinegar. This roasted version is obviously gluten free but is also so much lighter and healthier. It is more sophisticated, easier to make and honestly a much better match for my current palate.

Since malt vinegar is one of the few vinegars we gluten intolerant can’t have I have replaced the tang factor (and the fat that’s missing from frying) with a balsamic butter sauce. Kind of like a beurre blanc but not white, this sauce is so great I have been just looking for things to put it on; lightly blanched veggies, ripe strawberries, sweet creamy cheese, my fingers…

Roasted Fish & Chips

(printable)

Ingredients:

3 pounds fingerling or new potatoes
3 tablespoons (approximately) olive oil
1 ½ teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
6 – 6 ounce mild white fish (such as flounder or cod)
¼ cup balsamic vinegar
1 tablespoon shallots, finely minced
½ cup cold butter cut into ½ inch dice
Zest of ½ lemon
1 tablespoon chives, finely minced

Directions:

Preheat oven to 450 degrees.

Cut potatoes in half if small or into 1½ inch chunks and place in a roasting pan. Sprinkle on 2/3 of the salt and pepper and 2 tablespoons of the olive oil. Toss well to coat and arrange the potatoes in a single layer, cut side down Roast for 20 minutes, flip the potatoes over and roast for another 10 minutes. Push the potatoes to the sides of the pan to make room for the fish. Pat the fish dry and sprinkle with the rest of the salt and pepper and drizzle on the remaining oil. Roast for 10 minutes or until the fish is opaque and just starting to flake.

While the potatoes are roasting, prepare the balsamic butter sauce. In a small saucepan over medium high heat, bring the balsamic vinegar and minced shallot to a boil and cook until it gets thick and syrupy, about 5 minutes. Take vinegar off the heat and whisk in 2 pieces of butter. Continue to whisk until the butter is melted and absorbed. Continue whisking in all the butter, 2 or 3 pieces at a time until it is all absorbed. The sauce will cool as you continue to whisk in the butter so work as fast as you can, making sure each addition of butter is completely absorbed before adding more.

Sprinkle the lemon zest and chives over the fish and serve the balsamic vinegar sauce on the side.

Tuesday, October 13, 2009

Cupcakes




Whoever invented the cupcake was a genius. A cupcake is so much more than just a small cake.

A cupcake is…

portion controlled decadence.

something you don’t have to share.

guaranteed to make someone smile.

a license to be fickle because there's no commitment.

but mostly a cupcake is a whole celebration that fits in your hand!

Is there anything better than a cupcake?

Yes! A gluten free cupcake.

Here’s a look at what I’ve been up to lately.

What's your favorite cupcake?


Carrot Cupcakes

Coconut Cupcakes

Lemon Lime Cupcakes


Peanut Butter Filled Chocolate Cupcakes

Red Velvet Cupcakes

Monday, October 5, 2009

Eggs Baked in Tomato Shells


Want to hear something ironic? I am a cookbook author (please excuse me I am still so thrilled I just have to work that into as many sentences a day as possible) and I have not been eating very well lately.

The cookbook I am working on (OK – last time I mention it, promise, if not I have to pay myself $5.00) is gluten free desserts. So what with developing, testing and tasting desserts all day, I just haven’t been that hungry for any other kind of food. That and the fact that I have a fast approaching deadline and I am so busy I can barely see straight I tend to eat things like left over frosting or pickles.

Who knew cookbook authoring (oops – that’s 5 bucks!) involved so many other things like ironing and washing dishes, mounds and mounds of dishes!

This morning instead of jumping into what has now become my normal routine of washing down a few cups of coffee, cranking up the oven and the Kitchenaide mixer and getting immediately down to the fascinating and frustrating job of writing a cookbook (ouch! Another 5 bucks, pretty soon I will have paid myself enough for those fab new shoes I have my eye on. Hmm come to think of it this is pretty much a win-win for me. For you dear reader, not so much) I decided to make myself a proper breakfast and enjoy it at a leisurely pace. I was thinking baked eggs and grilled tomatoes. Trouble was I am so darn sick of washing dishes I didn’t want to dirty up ramekins, a spatula and a frying pan. So I get this bright idea! Bake the eggs IN the tomatoes!

Brilliant! The richness of the egg yolk combines beautifully with the sweet tart tang of the tomato and the pungent hit of parmesan and chives brings it all together.

I baked them on a buttered piece of foil laid over a baking sheet so I had to do was crumple the foil and toss. They say necessity is the mother of invention but I say an utter loathing for washing dishes is mighty good incentive as well.

Eggs Baked in Tomato Shells

(printable)

For each portion:

Ingredients:

1 medium tomato
1 large egg
1 tablespoon freshly grated parmesan cheese
1 teaspoon finely minced chives
Salt & Pepper

Directions:

Preheat oven to 350 degrees. Butter a baking dish (or a piece of foil laid over a baking dish for easy clean up).

Cut a thin slice off of the stem end of the tomato and scoop out the seeds and pulp. Sprinkle liberally with salt and pepper and turn upside down on some paper towels to drain for about 10 minutes. Break egg into tomato shell, sprinkle with a bit more salt and pepper and bake for about 20 – 25 minutes or until egg is just set. Combine the cheese with the chives and sprinkle on top of the egg. Return to oven for a minute or two until the cheese has melted.

Serve immediately.

Would be fabulous with some crispy bacon and possibly a nice thick piece of toasted gluten free bread.

Thursday, September 24, 2009

Cookies & Candies & Cakes! Oh My!

I’ve been suspiciously absent from the web for the past two weeks. No I was not abducted by aliens, riddled with the swine flu or held ransom for my awe inspiring gluten-free coconut cupcake recipe.

I have been learning about photography.

Sure, I have been taking photos of food for about a year and half now for my blog but there is a big difference between snapping a shot of what I am making for dinner and slapping it up on the web and shooting images for a high quality, full color, glossy gluten free dessert cookbook.

Photos for my blog are lo-res and let’s face it who (besides maybe myself) is really going to complain if my shots are just so-so? But photos for my cookbook? Well that’s another matter. My blog is free for the world. No price of admission charged here. My cookbook is going to sell for actual dollars! So with that in mind and the fact that I am anal OCD a perfectionist particular I decided I had better learn a few things.

Like how to actually use my camera. You know, what all those wheels and buttons and thing-a-ma-jiggies do. And how to use Photoshop. Seriously! My husband bought me Photoshop in March and I had yet to do more than just admire the box.

In addition to being anal OCD a perfectionist particular I am also impatient. I didn’t want to take 6 months learning how to do all of this. So my dear friend and amazing photographer Derek came to teach me some basics.

In the last week and a half I have: learned to use my camera, decided on the photo style I want for the cookbook, devolved 25 AWESOME gluten-free dessert recipes, tested them (making adjustments when necessary) cooked the recipes, styled the photos, shot the photos, did a little touching up in Photoshop (yes I finally booted it up!) washed about 150 loads of dishes, came up with a gluten-free flour mix that actually works the way I want it to work (finally!), went grocery shopping 7 times, consumed about 75 gallons of coffee, eaten approximately one million dessert calories, taken 2 showers, slept about 15 hours total and had a least one major melt down.

My entire house has turned into a photo studio, my large dining room table holds countless plates, bowls, spoons, linens and other assorted props, my dog and cat have both decided they are not speaking to me and I have become but a passing memory to my beloved hubby.

Who knew writing a cookbook could be so glamorous?











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