Summer means strawberries!

Monica says:

One of our favorite summer pastimes when Daria and Claudia got out of school was to go picking our own strawberries at a nearby farm!

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We made it an annual expedition and made sure that we had our containers ready, the correct clothing on, (including our hats), wore sunblock…the works!

It was so hard not to eat the berries while picking them! I remember when each of the girls had braces and I warned them that if they ate any while picking, the farmer would have to weigh them, too! Too funny!

Besides just stuffing our faces with fresh strawberries, our favorite thing to make with our “strawberry haul,” was strawberry pie! It became a birthday tradition for many years, as we three girls are Junebabies!

Picking these little powerhouses of Vitamin C was always so much fun! Since the girls have been living on their own for many years, we have not been able to resurrect this tradition!

That’s why I was so happy when my nieces, Dawn (mom) and Emily (daughter) expressed an interest in going to pick strawberries this year! I was ready to go!

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We set out at 7:30 am ready to beat the heat and drove to a great little farm with our bowls and containers (I washed and saved all of my plastic containers from purchasing blueberries, strawberries, raspberries, and blackberries in the supermarket). We were pumped and ready to get started!

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The farmer pointed out a field (WAY across from the stand) that he claimed was ripe and ready to be picked…

we looked at each other and agreed to make the trek!

And boy, was it worth it!

Within 45 minutes, we had picked our little hands off!

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And just in the right amount of time because it started to get super-hot and humid! Our trip home was sweet-smelling!

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Now to decide what to make with all of this yummy goodness!

While pie was tempting, I decided to make strawberry shortcake. And I was thinking about using a prepared mix to hasten the baking process (since the strawberries were so ripe and needed to be eaten).

I also wanted to limit the sugar content in the shortcakes and let the strawberries shine! So here is what I came up with!

 

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GF Strawberry Shortcakes

Ingredients

3 cups Pamela’s Gluten Free Baking & Pancake Mix (plus a little more if it’s too runny!)

¼ cup sugar

1/3 cup cold butter

¾ cup milk of your choice (we used Lactaid milk)

3 eggs, beaten

¾ teaspoon vanilla

4 cups (1 quart) fresh strawberries, sliced

¾ cup heavy whipping cream, whipped

 

Directions

Preheat oven to 400°F.

Prepare cookie sheet with parchment paper.

In medium bowl, combine Pamela’s Gluten Free Baking & Pancake Mix with ¼ cup of sugar. Cut in cold butter with pastry blender or fork.

Beat eggs. Add to mixture. Stir in milk and vanilla. Using an ice cream scoop, drop 2 scoops per shortcake onto cookie sheet.*

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Bake 10 to 12 minutes or until light golden brown.

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Cool 5 minutes.

With serrated knife, split the shortcakes and put whipped cream and a layer of strawberries on each stacked piece.

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Yield: 8 shortcakes

* We made 5 large shortcakes (2 scoops) and 6 small  shortcakes (1 scoop).

NOTE: No sugar was added to the strawberries to enhance the flavor;

they were plenty sweet on their own!

© 2015, Monica & Daria of glutenfreedoubletalk

whisks

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Strawberries have amazing health benefits! They contain wonderful antioxidants that boost your immunity and can aid in the prevention of cancer and cataracts. These little wonders also help reduce the appearance of wrinkles, as they help in the production of collagen!

For more information and reasons to eat strawberries, go to Best Health Magazine online.

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My main reason for eating strawberries is the taste! And I am so grateful to have all of the great health benefits, too!

So if you are looking for a fun way to spend a morning, go strawberry picking!

And then have a very berry day!

 

© 2015, Monica of glutenfreedoubletalk

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Birthday Scones!

Monica (mom) says:

Yesterday was my birthday! And as I was waking up to the smell of something delicious, I was really hoping that it was scones!

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Can I tell you how happy I was that my husband got up early to bake these for me?

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The recipe uses Pamela’s Baking and Pancake Mix as the base and has scrumptious dried cranberries and fresh orange juice in it! To add even more flavor, Lewie adds in extra orange zest and pulp, too!

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Look at the presentation! Isn’t he the best??

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You’re thinking….how did she eat just one?

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I didn’t!

Could you?

The plate “says” it all….I had a thankful heart and was so grateful for a plateful!

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Here is the recipe that he has been using for many years! He found it online, so many thanks to RecipeZaar!

Happy Baking!

© 2014, Monica of glutenfreedoubletalk

Gluten Free Cranberry Orange Scones Recipe #366484

27 min | 10 min prep

SERVES 10, 10 scones

  • 1/2 cup dried cranberries
  • 1/3 cup orange juice
  • 2 1/3 cups Pamela’s Ultimate Baking and Pancake Mix
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 4 tablespoons butter, softened
  • 1 egg, beaten
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • zest of one orange
  1. Preheat the oven to 375 degrees.
  2. Add the dried cranberries to the orange juice and set aside. (This allows the cranberries to get plump and juicy).
  3. Combine the dry ingredients.
  4. Cut in the butter using two knives.
  5. Add the beaten egg, milk, orange juice/cranberry mixture, vanilla, and orange zest. Mix together with a fork. The batter will be thick and lumpy.
  6. Drop large, tall dollops onto a lightly greased cookie sheet. About 1/4 cup of batter will make for even scones.
  7. Bake for 15-17 until lightly browned.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

One pot gluten-free turkey chili….Can you say easy?

Since Daria was driving up to visit yesterday, and I had a return visit with my doctor in Philly, we decided to have an easy supper last night. While we both like chili and it is super quick to make, we decided to elevate its health potential by using lean ground turkey instead of the classic ground chuck. Also, we aren’t fans of red kidney beans which are traditionally used in chili recipes, and being Italian, our choice of bean was clear….Cannellini! Yes, we are “bean eaters” and in Italian we are “mangiafagioli!”

One thing that Daria has taught me in the kitchen is to “mise en place,” a French term that means “putting in place.” We need to gather all of our ingredients BEFORE we get started preparing our meal or dessert making. It actually is the best idea! I cooked for so many years in a dither….opening cupboards here and there to grab some spice, oil, or other ingredient that needed to land in my bowl. Once you put this concept into practice, you’ll wonder how you ever put a meal together in the past!

Anyway, start gathering your items. You will need olive oil, fresh lean ground turkey, diced tomatoes, tomato sauce, one onion, Cannellini beans, garlic, and a myriad of spices!

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Heat 1 ½ teaspoons of olive oil over medium heat in a large pan (that has a lid.)

Doesn’t it look like this oil made a funny face in the pan?

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Place one pound ground turkey in pot, spread out evenly, and brown.

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Meanwhile, chop your onion into bite-size pieces.

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When turkey is completely browned, toss in chopped onion and cook until the onion is tender.

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Meanwhile, rinse a 16 oz. can of Cannellini beans in a colander or strainer.

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When turkey and onion are tender, pour one 16 oz. can of tomato sauce into the mixture and stir.

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Next, mix in a 28 oz. can of diced tomatoes, 1 tablespoon minced garlic, and the rinsed Cannellini beans. Mix thoroughly.

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You’re almost there!

Finally, add your spices…

½ tsp salt, ½ tsp ground black pepper,  ½ tsp dried oregano,  ½ tsp (or less if you are sensitive) ground cayenne pepper, 2 T chili powder, ½ tsp paprika, and ½ tsp cumin. Bring the chili to a boil and then lower the temperature to Low and cook covered for at least 30 minutes.

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Now, what goes better with turkey chili than cornbread, so since we were on a time crunch, we cheated! We love Pamela’s Baking Mix and we wondered if there was a cornbread recipe on the bag. There wasn’t! So we went online to the Pamela’s site and viola!

Here is the recipe:

1 ¼ cup of Pamela’s Baking and Pancake Mix

1 cup fine yellow cornmeal

1/3 cup sugar or honey

½ tsp salt

2 eggs, beaten

2 T melted butter

Mix all ingredients together and pour into a greased 8-inch square pan. Bake for 20-25 minutes @ 375°.

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We thoroughly enjoyed our cooking together, baking together, and most of all, eating together!

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Happy chili making!!

 

 

© 2014, Monica of glutenfreedoubletalk