Crab cakes that will make you un-crabby!

Monica says:

 
I rarely fry anything for dinner….but there are just some exceptions to the rule!

 

Crab cakes for one.

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These little delights will make you feel like you are in crab cake heaven. They are mostly pure crabmeat and the filler is of course, gluten-free.

So what did I do when I realized that I had no mayo in the house? I substituted plain Greek non-fat yogurt instead.

And guess what?

Had I not ratted on myself, my hubby would not have known. These are his favorites, too, and he had no idea whatsoever!

 

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So here is the simple recipe.

 

2 eggs, beaten (I always use organic brown eggs)

4 T mayo or plain Greek non-fat yogurt

1 tsp and a bit extra of Old Bay® Seasoning

⅓ tsp of cayenne pepper (or a little less if you live in my house)

1 ⅓ tsp mustard (I use French’s yellow)

⅔ cup crushed crackers (I use Trader Joe’s multigrain crackers)

1 ⅓ tsp chopped parsley OR 2 pinches of dried parsley

1 lb. jumbo lump crabmeat (make sure you pick over any imperfections)

 

Mix everything together except the crabmeat. Once the mixture is incorporated, fold in crabmeat. Using an ice cream scoop, make little cakes and place on wax paper-lined dish. Continue to make cakes and cover each layer with wax paper as you go. When you’ve placed the last cake on the dish, cover the top layer with wax paper and refrigerate for at least one hour.

Heat oil in a frying pan and let it get moderately hot. I use sunflower oil for these.

Remove the cakes from the refrigerator, place a few in the pan, and let brown for 3-4 minutes on each side. Transfer to a paper towel-lined dish when browned. This will help absorb some of the oil.

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Serve with a big salad and enjoy!

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© 2014, Monica of glutenfreedoubletalk

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Happy birthday to you…and you…and you!

Monica says:

My sisters and I get together for our birthdays every year…just the girls…and we go out for dinner and then have birthday cake at one of our homes. We are fortunate to all live within five miles of each other. At one point in our lives, we lived in different states and towns. But we are getting older now, and it is a comfort to live near one another.

Since two of my sisters are born in July (and only a week apart, date-wise), we usually celebrate their birthdays together. They like it this way, again, now that they are older!

It’s funny when you think of it because when you’re little, you want your VERY OWN birthday. I know my girls were born 10 days apart (3 years apart as well) but didn’t exactly like to “share” their birthday with each other. It was especially troubling for my Claudia, who despite being the older sister, had the birthday later in the month. She couldn’t understand how Daria got to have her birthday first and would exclaim, “But, Mommy, I’m older….I should be first!” Such a sweet memory!

If I make the birthday cake for any one of my sisters, it’s gluten free because my kitchen is gluten free. They certainly don’t seem to mind and actually look forward to what I am going to come up with! I am a recipe-crazy person, so I am always trying something new.

I just so happened to find a recipe for a dark chocolate cake that looked incredible on one of the blogs I follow, so I thought I’d give it a whirl!

Thanks to gfandme for posting this delightful cake recipe….it turned out amazing!

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And even though I didn’t frost this birthday cake, it was so moist and rich. I opted for homemade whipped cream and fresh strawberries!

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Needless to say, it was a hit! The girls were perfectly happy with their gluten free birthday cake and so were my brothers-in-law, as the girls were sent home with some for each of them.

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We LOVE to celebrate in our family and make any little event an occasion! Birthdays, on the other hand, are big occasions and should be celebrated with the ones you love!

 

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Happy birthdays, dear sisters!

© 2014, Monica of glutenfreedoubletalk

My favorite fruit has its own holiday!

Monica (mom) says:

I can hardly contain myself!

It’s National Blueberry Muffin Day!

Oh blueberries….my favorite little fruit.

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I eat some every morning on my cereal or just a bowl full. Any way I can get them, I do. Full of antioxidants and just pure joy!

Do you think I love blueberries?

Researchers say that fresh blueberries are an excellent source of fiber, provide vitamin C and iron, as well as have antioxidant power. Findings show that these little powerhouses can protect against certain types of cancer and help with memory. Blueberries may also protect against urinary tract infections and intestinal upsets….just like their cousin the cranberry!

My favorite way to eat them is, of course, raw, but who can pass up a great blueberry muffin?

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After trying many, many recipes for blueberry muffins, we tweaked combinations of ingredients and this is what we came up with!

A lovely little muffin that gets its sweetness from the fresh blueberries! Yum!

 

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Blueberry Muffins

Dry Ingredients

1 cup brown rice flour

½ cup sweet rice flour

¼ almond meal

1 T baking powder

½ tsp salt

 

Wet Ingredients

1/4 cup butter (½ stick), softened

½ cup granulated sugar

1 large egg

¾ cup milk (we use Lactaid milk)

 

1 ¾ cups of fresh blueberries

1 T brown rice flour

 

Muffin Making Directions:

Preheat oven to 350˚. Place muffin (cupcake) papers into 12-cup muffin tin.

Whisk together the dry ingredients and set aside.

Cream the butter and sugar in a large bowl.  If using an electric mixer, this should take about 1 minute.

Add your egg and combine until smooth and thoroughly incorporated. About 1 minute, too!

Next add ½ of your dry ingredients and blend.

Add your milk and incorporate. Finally, add the last of the dry ingredients and blend again. You should have a yummy fluffy dough.

Take your fresh blueberries and coat them with the 1 T of brown rice flour in a small bowl.

Now add the berries to the dough mixture and fold them in. Be careful not to break too many of them!

Using an ice cream scooper, fill each muffin cup with dough about ¾ full.

Bake for 15-20 minutes until your muffins are golden brown and spring to the touch!

Once the muffins are baked to your liking, remove from oven and let cool on a wire rack for several minutes. Then remove from pan and let cool completely.

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Try not to eat all of them at once!!

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Yield 1 dozen delightful gluten-free blueberry muffins!

Happy Baking! And eating, of course!

© 2014, Monica & Daria of glutenfreedoubletalk whisks

“Throwback Thursday” starring Daria!

Monica (mom) says:

I know….”Throwback Thursday” is a Facebook thing, but I had to post these pictures!

Since Daria and I met Emeril Lagasse’s daughters this past April at a conference in Florida, I have been looking for these two pictures. I knew they were in my photo cubby but I just had to put my hands on them….then I had to scan them.

And viola!

A step back into time!

These pictures show a young seventh grade girl who begged her mom (me) to let her skip a half day of school to go meet her cooking idol. Since I am a retired educator myself, this was a big decision for me and her father. At first I didn’t think it was such a good idea…..but then reconsidered when we took into account her being an excellent student, and come on….when would Emeril ever come this close to our town again?

So we surprised her by picking her up at school and drove the half-hour to the Barnes and Noble where the book signing was to take place.

Wow! It was so crowded for a fall afternoon and the bookstore had set up a waiting line similar to those you stand in (for hours) at amusement parks. The excitement was palpable! Everyone was smiling and yelling “Bam!” here and there!

The first hour passed quickly….not so much the next four and a half!!

Yes! A total of 5 ½ hours in line to see Emeril Lagasse!

But you know what?

I would do it again!

What a memory for Daria and me! Emeril was her absolute favorite celebrity and it was like she was going to see a rock star! She actually was….a rock star of the cooking world!

Daria and Emeril 1

As we finally approached him to get her cookbook signed, she slipped a handwritten note to his assistant. She told me that she had expressed how much she liked watching him on television and that she hoped to become a cook/baker someday.

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How adorable was she? (Adorable…just as she is now!)

Move forward from 1999 to the present…. she is a graduate of the Culinary Institute of America and is pursuing her pastry dreams….and while her dad and I are proud of her accomplishments in the baking world, it pales in comparison to the pride we have in her as a kind and loving person!

This one’s for you, Daria!

Enjoy!  xos

© 2014, Monica of glutenfreedoubletalk

5 Things People With Celiac Disease Need You to Understand

Monica says:

Since someone was very insensitive to my having celiac disease over the holiday, I feel like the following post are MY thoughts in a nutshell!

Thanks, “Love Sorghum!”

Love Sorghum

One of the things I struggle with since being diagnosed with celiac disease is explaining my diet needs to others. Even after twelve years I hear myself apologizing for being a pain and having to request gluten-free food options. I find myself getting angry and impatient with people because I have to explain again that I can’t just eat the filling out of the pie and I can’t eat the cheese dip after someone has dipped their wheat cracker into it.

I found this article today at celiac.com and hope they don’t mind me sharing these five things that people with celiac disease need their friends and relatives to understand about this illness.

1. We are NOT on a Fad Diet — Celiac disease is not some vague, make-believe condition. Celiac disease is a potentially serious immune disorder that, if left untreated, can lead to a very deadly types of…

View original post 347 more words

Our salads were a hit!

Monica says:

Just wanted to share a few pictures and links for recipes from our salad offerings yesterday at our picnic! Our main protein was my husband’s famous chicken on the grill which was simply wonderful, too!

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Everyone gave rave reviews for these veggie delights and I was thrilled to be able to boost everyone’s nutritional intake for the day….rather than the traditional picnic fare!

Let’s start with a salad that I saw in Better Homes and Gardens magazine while at the hairdresser’s!

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It was super easy and could even be easier if you used a bag of frozen sweet corn (obviously, thawed); you would eliminate any silk that you tried so hard to remove, but when stirring the salad, you see that some still sneaked in! Oh well….

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http://www.bhg.com/recipe/corn-peach-salad/

Same source for this mouth-watering salad….Better Homes and Gardens…..this time got a link to it in my BHG email newsletter that I receive daily.

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This salad was so refreshing and had a nostalgic taste for me and my sisters. Our grandmother used to make a salad that featured fresh dill, like this one. It had such a lovely taste! And topping it with a little feta just added another dimension!

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http://www.bhg.com/recipe/cucumber-honeydew-salad-with-feta/

We love asparagus in our house and when I caught this recipe on the Leafy Cauldron blog, I had to see if I could replicate it! Oh my….it was so unusual and delicious! A marriage between fresh tarragon and fresh mint made this salad amazing…..

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http://leafycauldron.net/2014/05/28/fresh-asparagus-salad/

Another salad that is a must-have when we get together is your basic (and did I say fabulous?) Italian Tomato salad! This one is just from scratch….from my head you might say!

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I cut about a dozen fresh tomatoes “on the vine” (that’s how they are advertised in the store) into small bite-sized pieces and sprinkled salt and pepper on them. Then I peeled and cut one medium-sized onion into slivers and added it to the tomatoes. I seasoned it with ¼ cup of virgin olive oil, 1 T dried oregano, and fresh basil (about 6 leaves chopped). I marinated it for several hours at room temperature on the counter.

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This tomato salad was served with fresh Italian bread to sop up the goodness! Of course, I didn’t eat the bread, as it was for “regular people” as we refer to them!

Finally, as promised, here is a picture of our gluten-free blueberry cobbler with homemade whipped cream and fresh strawberries….what a way to end the day and make your tummy so happy when viewing fireworks!

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Hope everyone enjoyed their Independence Day celebrations!

© 2014, Monica of glutenfreedoubletalk

Happy birthday, America!

Monica and Daria say:

We just love to celebrate the Fourth of July! How about you?

Red, white, and blue abounds all around the house and neighborhood….everyone is in the spirit! And we are gearing up to see some great fireworks tonight!

Since every dessert recipe seems to be red, white, and blue, we decided to share a great recipe for blueberry cobbler. Okay, so we have the blue and white….where’s the red?

We are going to top it with some homemade whipped cream and fresh strawberries. And we’re good!

This recipe was developed by a fellow Culinary Institute of America graduate of Daria’s, Elizabeth Barbone. She is the author of Easy Gluten-Free Baking (©2008) and we have tried quite a few of her recipes over the years!

We changed it slightly to suit our taste and it is a keeper!

 

Gluten-Free Blueberry Cobbler

Filling:

4 pints of fresh blueberries, washed, dried and all stems removed

¾ c granulated sugar

1 T cornstarch or arrow root flour

2 tsp ground cinnamon (original recipe omits this ingredient)

 

Biscuits:

Dry ingredients

1 c tapioca starch flour

1 c brown rice flour (original recipe uses 2/3 c white rice flour and 1/3 c cornstarch)

¼ c granulated sugar

1 T baking powder

½ tsp salt

Wet ingredients

6 T butter, cold and cut into pieces

¾ c heavy whipping cream, chilled + several T more if necessary

 

Preheat your oven to 425˚ (our oven baked this @ 375˚).

Butter a 9” x 13” baking dish (we used a glass Pyrex dish).

In a large bowl, mix blueberries with granulated sugar and cornstarch (or arrow root flour). Add cinnamon, and stir well. Place berries into the prepared dish. Set aside for now.

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Now whisk together all of your dry ingredients for the biscuits.

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Add the cold butter pieces and cut it into the dry ingredients. You can use your fingers or a pastry cutter until no big pieces remain. We prefer fingers!

Now add ¾ c heavy whipping cream. Stir it into the dry mixture with a wooden spoon until you see a dough form. You can add an additional tablespoon or two of cream to form the dough. It should eventually form a dough ball.

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Pinch the dough into small balls. Place each ball on top of the berry mixture using all of the dough.

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Bake for approximately 30-35 minutes or until the biscuits are golden brown and the berry mixture is boiling.

Remove the cobbler from the oven and cool it on a wire rack.

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It will smell amazing….trust us! Now comes the hard part….waiting for it to cool!

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It will be so yummy for our guests….let’s get this party started!

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Happy Independence Day and thanks to all who keep us free….we really appreciate their sacrifices!

© 2014, Monica & Daria of glutenfreedoubletalk