Mushroom soup and some janky pumpkin carving.

To be honest, I have no idea how I'm functioning right now. The only time I've slept since I woke up yesterday was on both of my flights this morning. Apparently turning twenty a week from today means I'm not cut out for all-nighters anymore.

I've been in a zombie like state for a majority of the day, but I've managed to be relatively productive. I cleaned up my apartment, made some awesome soup, did a little homework at Starbucks, then proceeded to scour Saint Paul for a pumpkin to carve.

Over the weekend I had thought of all these elaborate patterns for jack-o-lanterns and I was antsy to execute them. However, of the five grocery stores I went to not a single one had true pumpkins. I suppose that's what I get for waiting until Halloween night. I ended up buying some little squash pumpkins. Once I returned to my apartment I realized I don't have a little carving kit, or any decent knives. Therefore, I ended up using a dull knife and an ice cream scoop, causing me to butcher my little pumps by stabbing illegible words onto each of them. And my kitchen is covered in pumpkin goop.

I tried.

The good thing about these pumpkins is that they were jam packed with seeds! To bake, preheat the oven to 300 degrees F. I coated mine with a little maple syrup and pumpkin pie spice. Bake for 40 minutes, stirring half way through.

Now I'll attempt to pick up all of the goopy seeds that have scattered across my kitchen floor...

Cream of Mushroom & Wild Rice Soup

original recipe

serves 5-6

2 tablespoons olive oil

1 cup onions, diced

2 fresh garlic cloves, minced

1 pound of mushrooms, sliced (button, cremini, shiitake, any mix that you prefer)

2 tablespoons brown rice flour

28 oz chicken or vegetable stock

1 cup skim milk

1/2 cup half and half

2 tablespoons corn starch

Less than one tablespoon dried rosemary

2 cups cooked wild rice (I used brown basmati rice and black wild rice)

Fresh rosemary or thyme for garnish

Gruyere cheese for garnish (optional)

In a large stock pot add olive oil and heat at medium on the stove. Add onions and sauté for 5 minutes. Add mushrooms and garlic and sauté until soft, approximately 10 minutes, stirring frequently. Once tender, sprinkle brown rice flour over the mixture. Stir and let cook for 3-4 minutes. Gradually being to add stock, one half of a cup at a time. Add milk and half and half. Reduce to a simmer and cook for 45 minutes. Make sure the soup doesn't boil, which will cause the broth and milk to separate. After 45 minutes, stir in rice and rosemary. Whisk together corn starch in broth or milk and add to the soup. Stir until thickened. Garnish with cheese, a sprig of thyme, or fresh rosemary.

Casper had to double check that everything was alright.

Such a nosy cat.

Dinner with New York's finest

I would have never guessed that my visit to New York would end with me sitting in the Stuyvesant dorms, hanging out in Syd's room, when I should be sleeping. I was most likely doing this exact same thing on this date a year ago.


This trip was much needed. Not only did I get to see all of my friends, but I also find myself feeling very reassured about the decision I made to switch schools last spring. One of the best parts about being up here is remembering that I'll soon return to my flour-dusted kitchen, to my own bed, to Casper. To the place that I would never have expected to end up in. But, Minnesota has offered new adventures, encourages my personal growth, and gives me a little shove when I'm feeling stuck.


Tonight was charged with the passion and motivation behind my love of cooking. Food is meant to be shared, and I was so happy to bring my friends together one last time before I leave. There was laughter, introductions, talk of the weekend's happenings. It was as if I never left New York, and yet when I took a look around it was obvious that much has changed.


My trip concludes with yet another all-nighter that involves LaGuardia. The super shuttle will be picking me up in approximately an hour, and then I'll board a flight to Milwaukee at 6:00 am, then to Minneapolis, then to class!


To all of my friends and new acquaintances, thank you for a wonderful weekend. I love you all!


Pumpkin Risotto
inspired by this recipe
Serves 4-6


2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 cups onion, diced
2 cups arborio rice
1 cup pumpkin purée (canned or fresh)
6-7 cups vegetable or chicken stock
6 tablespoons half and half
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup parmesan cheese, grated
salt and pepper to taste
1 tablespoon fresh sage, chopped


Add olive oil to a large stock pot over medium heat. Sauté onions and garlic until soft and translucent. Add rice to pot and stir until coated with oil. Continue to stir for a minute or two, then add pumpkin. Allow rice and pumpkin to cook for 3-5 minutes, making sure the rice doesn't stick to the bottom of the pan.


Begin to add stock to rice, about one cup at a time. Once rice has absorbed all the stock, add another cup. Repeat this until rice is al dente. Stir in cream, spices, and cheese. Garnish with fresh sage.

Risotto with a side of arugula salad 
photographed by Syd Chan

Apple Cinnamon Spiced Cheesecake

inspired by this recipe

Serves 8

2 cups gluten-free gingersnap cookies (I used these)

2 tablespoons brown sugar

pinch of salt

6 tablespoons unsalted butter, melted

3 packages cream cheese (8 oz)

3/4 cup sugar

3 large eggs, room temp

1/2 cup heavy cream

1 tablespoon pumpkin pie spice

2 teaspoons vanilla extract

1/4 cup butter
1 tablespoon brown rice flour
1 tablespoon tapioca starch
3/4 cup apple cider
1/4 cup white sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Juice of 1/2 lemon
2 apples of your choice, cored, peeled, sliced

Preheat the oven to 350 degrees F.


For the crust, place cookies into a food processor and pulse until they're coarse crumbs. In a mixing bowl  mix together cookies crumbs, brown sugar, salt, and then butter. Crust should be moist, but hold form. Press into a springform pan, on the bottom and a little over an inch up the sides. Bake for 7 minutes and allow to cool completely.


In a stand mixer combine cream cheese and sugar. Mix until smooth, about two minutes. Add eggs one at a time, allowing then to fully incorporate with the mix before adding the next one. Add heavy cream and spice. Mix until smooth and uniform in color.


Pour the batter into the cooled, prepared crust. For a smooth, crack-free cake, prepare a water bath. Fill a pan with steaming hot water and place in the oven on a rack below the cheesecake.


Bake for 45-55 minutes. The edges should appear to be set, but the middle should have some jiggle to it. Once the cake reaches this point, turn off the oven and allow the cake to rest for at least an hour in the oven. Remove the cake from the oven and allow to cool completely. Once cooled, refrigerate for at least four hours.


A few hours before serving, prepare apple topping. Mix together the sugar, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of lemon juice and toss. Melt butter over medium heat. Once melted, whisk in flours and stir for about one minute. Slowly whisk in the apple cider followed by the sugar and spice. Add in the apples and cook until slightly tender, for about five or six minutes, stirring constantly. Once apples have reached a desired texture and the sauce has thickened, remove pan from heat and stir in vanilla extract. Allow apple topping to cool completely before topping the cheesecake. Arrange apples on cheesecake and chill for at least one hour before serving.

My cake was a little sad looking due to the fact that I didn't get started on the baking until late and all my friends had places to be and homework to do. Still tasty though!

photographed by Syd Chan

Please excuse the dishes in the background. Counter space is limited in New York apartments!

Snow thanks, I'm staying in tonight.

I have no idea if I have any devoted followers, but if you do exist, today was for you!

It's been snowing all day in New York City. And these aren't fluffy little flurries that kiss your cheeks and urge you to twirl around with outstretched arms. It's been a relentless assault of rain, ice, and thick wet snow, pelting you from every single direction. I did not bring appropriate attire for this weather, naturally. I was coming from Minnesota, how could it possibly be worse?

This morning I trekked from Brooklyn over to the Chelsea Market. Foodie heaven AND it has an Anthropologie! New York never fails to remind me that I'm a broke college student. I indulged in yet another Jacques Torres wicked hot chocolate (it's the only thing to drink in this weather) with my friend Claudia, who was in my Parsons classes last year. I would have liked to have prolonged the visit with Claudia, but the awful weather persisted and she was better off returning to her warm little sanctuary in Long Island.

I'm not sure if what I did next was courageous or just stupid, but it certainly was a determined mission. To avoid spending more money on subway fare I walked from Chelsea to the area where I used to live in Stuyvesant Town, clutching on to my umbrella with purple, icy fingers. All for the gluten-free wonderland that is Tu-Lu's Bakery.

This trip has provided some much-needed reassurance of my decision to transfer schools and move to the Twin Cities, but how did I move away from Tu-Lu's? I lived three minutes away last year!

How did I leave this HUGE gluten-free snickerdoodle...

...and these new gluten-free fruit bars?

I'm sorry, raspberry almond crumble muffin. I didn't mean to abandon you and your friends.

And now Lilly's roommate and I are snuggled up in blankets, drinking tea, and I'm freezing my butt off in their unheated apartment. Lilly's going to have a hell of a time trying to convince me to go out again tonight.

Gluten-free in the City

I'm back in New York, where nothing has changed and yet everything has changed.

So far the trip has involved catching up with friends, a trip to Mud Coffee, and an afternoon of exploring SoHo and the DUMBO neighborhood of Brooklyn (just googled it - Down Under the Manhattan Bridge Overpass).

The DUMBO neighborhood contains a little crepe shop, O-Crepes.

Lilly's (non-gluten-free) strawberry banana crepe.

My gluten free apple, walnut, and honey crepe. I wouldn't say it was out of this world, but I hadn't had a crepe since high school french class, so I was happy as a clam.

Down the street and around the corner was...

Jacques Torres! Haven for all that is chocolate and delicious. We couldn't pass up some wicked hot chocolate.

We also stumbled upon Rice to Riches, which I've read about and have always wanted to try. How can you go wrong with twenty different flavors of rice pudding? After sweet crepes and super rich hot chocolate I couldn't handle another dessert, but I did stop in for a sample. I would definitely recommend this to all rice pudding connoisseurs, and I dare the skeptics to try it. Cute little shop!

I'll do my best to sit down and provide better details soon, but I'm on vacation!

I couldn't stay away for too long...

I'm off to New York tomorrow morning! I can't wait to see everyone! It's been too long since the spring.

I'm planning on hitting up some of the gluten-free bakeries and restaurants that I know of so I can create a little blog tour of gluten-free New York City.

If anyone has any suggestions please post them!

This morning I baked a repeated recipe for a friend up in New York, but tweaked the ingredients a little bit. The results were not disappointing!

Pumpkin Chai Loaf for Syd
recipe here

Might have to check my bag just so I don't eat all of this on the flight.

Honey Lavender Biscotti

The majority of my evening has been spent in my kitchen, baking with lavender, getting down with my Omaha roots by listening to my extensive Bright Eyes collection, rocking my favorite anthropologie apron.

In other words, tonight's awesome. 

Earlier today, I was tuning in to MPR and the DJ went off on a little tangent about Conor Oberst and how he's influenced the lives of most youths at one point or another. I smiled and remembered listening to LIFTED on nonstop repeat throughout the entire winter season of my junior year in high school. Like many other girls, I pined over the enigma that is Conor Oberst, swooning over his passionate lyrics and the vulnerable quaver of his voice. I even made up a little scheme in my mind of how we would meet;

Being from Omaha, Conor went to the same high school as my dad. I fantasized about living in New York, wearing my dad's old letterman jacket to some hole-in-the-wall bar where Conor just happened to stop by every once in a while. He would see me from across the room, and in that fateful moment realize that he no longer wanted a lover he doesn't have to love. Then we would fall deeply into obscure misunderstood love, enter a civil union (he doesn't seem like the marrying type), and adopt a bunch of rescued cats.

I never met Mr. Oberst when I lived in the city, and I'd say that I've moved on, but his broken voice in "Lua" still makes me exhale a little swoon-induced sigh.

I bet he would dig my baked goods.

Gluten-Free Honey Lavender Biscotti
adapted from this recipe
Makes around one dozen biscotti

3/4 cup sorghum flour
1/2 cup almond meal
1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup oat flour
2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon dried culinary lavender
2/3 cup sugar
3 large eggs
3 tablespoons clover honey
1/2 teaspoon vanilla extract
1/2 tablespoon lemon zest

Preheat oven to 350 degrees F.

In a large mixing bowl whisk together flours, xanthan gum, baking soda, baking powder, salt, and lavender.

In a smaller bowl, whisk together eggs and sugar until smooth and uniform in color. Add vanilla, honey, and zest and whisk together.

Gradually fold the wet ingredient into the dry until the dough just comes together.

The dough will be on the sticky side. With wet hands, form the dough into a flat, rectangular log on a baking sheet covered in parchment paper. The log should be a little over a half inch in thickness (with all the eggs it will rise quite a bit).

Bake for 25-30 minutes. Remove from oven and allow to cool for about 10 minutes. Once it's cool enough to handle, slice the log into biscotti. Should yield a dozen or more.

Lower the oven temp to 325. Arrange on a parchment covered baking sheet and return to the oven from another 15-20 minutes, flipping the biscotti after 7 minutes.

Surface should be browned and firm when they're done.

To the lovely ladies I'm staying with in Brooklyn this weekend: these are coming your way in just three days!

Raspberry Crumble in a Jar

So I had these raspberries in my fridge...

I usually associate raspberries with summer, but they were calling my name when I was browsing around at Trader Joe's last week. I thought I could pair them with some warm, fall flavors and make a nice crumble. But there wasn't enough to fill any of my glass baking dishes.

Jars are kind of a thing right now. I've been drawn to them as well. They're so multi-functional; they hold all of my gluten-free flours, I use them as drinking glasses, and they make lovely vases for the flowers I pick up from time to time.

Yes, I'm a fan of jars. But when I come across blogposts featuring cake baked in jars, I'm somewhat dubious. It's cake, not jam. A skeptic I may be, but when I opened my cupboard I realized one of my small Ball jars would be the perfect host for my crumble.

This recipe may seem like a novelty, but the crumble turned out delicious! I think these could be really fun at a party, or for when you just want a single serving of comforting goodness.

Raspberry Crumble in a Jar
Original recipe
Makes 1 serving (1 jar)

2/3 cup fresh raspberries
1 tablespoon maple syrup
1 tablespoon millet flour
1 dash of cinnamon
1/4 teaspoon lemon zest

1 tablespoon millet flour
1 tablespoon oat flour
1/2 tablespoon tapioca starch
1 tablespoon brown sugar
1 tablespoon butter, cold
1/4 cup pecans, finely chopped

Preheat oven to 350 degrees F.

In a bowl, toss together raspberries, 1 tablespoon of millet flour, cinnamon, zest, and maple syrup.

In a separate bowl combine remaining ingredients. Cut butter in using a pastry blender.

Scoop raspberries into the bottom of a small jar, then cover with crumble topping.

Bake for 35 minutes, or until the crumble is bubbling and the top is golden brown.

Vanilla bean scones? Yes, please.

There are many things that I'm learning to love about Minnesota; I get to wear sweaters for half of the year, people are awesome, and there's a coffee shop on every corner to accommodate my chai latte dependence. There's a lot to love up here.

The Mall of America is not a part of this.

Unless you would like to spend a solid hour of your afternoon circling the multiple levels of a parking garage, thinking you'll cry if you see one more seemingly available space that's occupied by a motorcycle, eventually stalking shoppers to their vehicles (who are actually going back to their car just to retrieve a stroller).

If "Raspberry Beret" hadn't been playing when I entered the connected department store I may have just turned around and opted for online shopping. But, my flats should have been thrown away a year ago (might still be wearing them right now), and the soles of my moccasins are just barely hangin' on. It was well past time to shop for some real shoes.

Today when I was in a dressing room I was reminded of my coffee alias. My name isn't necessarily difficult to pronounce, but since it's unusual it doesn't always register with people the first time around. Therefore, to save myself the trouble of spelling out my name to Starbucks baristas or dressing room attendants I used to always say my name was "Amy," or whatever I was feeling that day.

When I stated my real name to the girl at Urban Outfitters today I was greeted with a familiar mystified expression. Apparently I may need to bring back the alias, because today when I exited my individual dressing stall the door read "Karen?"

Question mark included. Seriously?

Today produced good things though; new boots and vanilla bean scones!

I cannot emphasize how incredible these scones are! It's a miracle that they aren't all gone by now. I was so in love with them I spent a good portion of my morning having a little photoshoot with them. For scones they're on the sweet side because of the glaze, so they're perfect in tiny little three-bite-biscuits.

I really recommend these!

Gluten Free Vanilla Bean Scones
adapted from my lavender scones
Makes about 10 little scones

1 1/4 cup sorghum flour
1/2 cup tapioca starch/flour
1/4 cup brown rice flour
1 teaspoon xanthan gum
4 teaspoons baking powder
3 tablespoons sugar
5 tablespoons cold butter
1/2 cup half and half
1/4 cup lite coconut milk (the canned kind)
1 freshly scraped vanilla bean

1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon freshly scraped vanilla
(1 teaspoon vanilla extract if you think it needs it)

Preheat oven to 400 degrees F.

In a large mixing bowl whisk together the flours, xanthan gum, baking powder, and sugar and set aside. Whisk together half and half, coconut milk, and vanilla bean scrapings. Keep in the fridge until you're ready to combine all ingredients.

Cut butter into dry ingredients with a pastry blender or your hands.

Pour vanilla milk mixture into the flours, folding in gradually with a rubber spatula. Mix until just combined. Dough will be a bit sticky.

Refrigerate dough for 15 minutes. Cover a surface with plastic wrap and spread dough out to an inch in thickness. Cut scones using a cookie cutter or the lip of a glass. Spread out evenly on a parchment covered baking sheet. Bake for 12-15 minutes.

Once the scones are cooled completely, mix together powdered sugar, milk, vanilla, and drizzle over the scones.

If you're not sold yet, check out these photos:

See those little vanilla bean flecks? So good.

Need any more convincing?

Sweaters, Smashing Pumpkins, Soup

Made this rich, creamy soup while being serenaded by Billy Corgan and the rest of my nineties alternative rock playlist. 

Thanks to my mom for the recipe! Made me feel like I was back at home.

Happy weekend, everyone!

Chicken Artichoke Soup with Brie

Serves 6-8 

Recipe from most wonderful mother in the world

1/4 cup butter (I substituted olive oil)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 cloves minced garlic
28 oz stock
1/2 tsp white pepper
1/4 tsp salt

1/2 tsp dried rosemary (optional)
2 cups half and half

1 1/2 tablespoons cornstarch

1 1/2 tablespoons brown rice flour

1 1/2 cups cooked chicken or turkey, torn
1 cup whipping cream (I omitted this)
1 - 1 1/2 cup quartered artichoke hearts (canned or frozen)
5 oz spinach, fresh or frozen
4 oz brie, rind removed, and cut up

Add oil to a large stock pot over the stove on medium heat. Add carrots, onions, celery, and garlic. Cook until tender. Add the broth, white pepper and salt. Bring to a boil and reduce heat. Simmer for about 15 minutes.

Whisk flour, starch and half and half together until smooth, and stir in to soup. Cook and stir until thickened and bubbly. Stir in chicken, whipping cream, artichoke hearts, spinach and brie. Stir over medium low heat about 5 minutes or until cheese is melted.

Might attempt to get a better photo tomorrow, because this one doesn't do the soup justice!

New loaf recipe! Oh wait. Just kidding.

I experienced a rollercoaster of a day today!

Unfortunate Events

1. Two words: Jazz midterm

2. During the gap between my classes I fell asleep at a study desk in the library (may have drooled a tiny bit).

3. While grocery shopping at Trader Joe's I managed to drop a carton of raspberries (which sprung open and sent raspberries rolling across the linoleum), a few russet potatoes (apparently I didn't remember that you don't pull out the one from the bottom), and dropped my sample of bartlett pears and toscano cheese. You would think that I'm turning six years old next month, not twenty.

4. Made some slip-ups with today's recipe

Awesome Events

1. Only had to be in Jazz History for half an hour.

2. Got a solid half hour nap in at the library. 

3. After dropping my pears and cheese a nice lady brought me a second sample.

But the best part of the day was another experience with the generous gluten-free blogging world! 

Now that my blog is not as rough around the edges, I feel a little more comfortable in advertising The Blue Table. The Whole Life Nutrition Kitchen is a fabulous gluten-free blog with wholesome (and super delicious) recipes. I sent the co-creator, Ali, an e-mail while I was in between classes today. To my amazement, she responded with flattering compliments and encouraging words. She was also kind enough to mention me on the Whole Life Nutrition Facebook page!

Thank you so much to anyone and everyone who has contributed to the success of this blog! Whether you're a close friend, a Facebook friend, or a new follower, I can't begin to express my gratitude towards you. I try to avoid being a cheeseball, but it truly does warm my heart.

Today's recipe had potential, but it just didn't come through. I stumbled upon the recipe for cardamom tea bread on foodgawker and thought "I love cardamom, tea, and gluten-free bread. Jackpot."

However, the recipe was in grams and ounces, and I have yet to invest in a food scale. My birthday is in 18 days though... *wink*

And I forgot to fold in the cranberries! Come on!

Poor little sunken loaf.

Here's the recipe, I know someone else can make this work and I'll try again sometime!

Kumquat: Cranberry Cardamom Tea Bread

Naturally, Casper was quite indifferent to all these ups and downs.

Life is so hard.

Sleepy Stew

My relationship with sleep has always been rather tumultuous. I remember being very young and crawling out from under my Disney princesses comforter and shuffling into the living room where my parents were, always having a different excuse for not being able to fall asleep. Usually once I'm asleep there's no issue, although that hasn't been the case recently.

For the past couple weeks sleep and I have been like oil and water. It's just not working. You know how sometimes when you're real sleepy you get an eye twitch? My right eye has been twitchin' up a storm for the past week. Probably won't attract new friends in my classes.

After an hour or so of tossing and turning last night I reached that small window of time when your body is asleep but your mind is just barely conscious, when I heard a loud "CLANG! CLANG! CLANG!"

I thought "INTRUDER!" I shot up into an upright position and started for the rolling pin I keep under the bed (appropriate, I know). This caused Casper, who was curled up on a throw blanket at the foot of the bed, to jump a couple feet in the air. Due to the fact that Casper isn't declawed, the throw blanket became air born with him and they tumbled to the floor in a fluffy heap.

It only took me 10 seconds to realize "Oh, it's the radiator..."

Sorry, Casper!

So, after another near-sleepless night I caught myself humming the tune "All I Do is Win" while I was walking to class today, except in my head I was singing "All I want is sleep, sleep, sleep no matter what."

I think it's time to cut myself off of caffeinated teas or I need to start napping regularly.

I got caught up in doing some new blog design at Dunn Bros tonight (what do ya think?) so I didn't get started on dinner until pretty late. Turned out pretty well though! Warm and spicy, perfect for this cold October night.

Butternut Squash Stew with Pepitas
adapted from this recipe
Serves 2-3

1-2 tablespoons olive oil
1 butternut squash, peeled and cubed
1 medium onion, diced
3 fresh garlic cloves, minced
1 14oz can diced tomatoes
1 cup vegetable stock
2 tablespoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon chipotle spice
1/2 cup toasted pepitas
Salt and pepper to taste

2 cups cooked quinoa (or any other grain)

Heat olive oil over medium heat in a large pot. Once heated add squash. Cook for roughly 5 minutes on each side, or until squash has browned and is slightly tender. Once cooked, set aside.

Sauté onions and garlic in oil, for about 5-7 minutes. Add tomatoes (with juices), stock, cocoa powder, and spices. Simmer for approximately 5 minutes. Finally, add squash and simmer for 15-20 minutes.

Serves hot over quinoa and garnish with pepitas. Enjoy!

Gluten Free English Muffins

Where did the day go? I could have sworn I just got home from classes a bit ago. Time to get working on this post I guess!

My Tuesdays are a little different now due to an extra course that I'm attending as a notetaker. Augsburg offers services through the CLASS program to students with alternate learning styles or who have learning disabilities. I take specifically formatted notes for students in class so they are able to concentrate fully on the what is being said during the lecture. Originally I was only taking notes in my philosophy course, but I recently picked up another position. Now I sit in on Intro to Cinema on Tuesdays and Thursdays. Even though I won't receive credit for the course, it's pretty amazing that I'm able to be there and gain the knowledge while being paid. Now I can be a real smartypants with movies and show up all those darn hipsters.

The only downside to the extra class is that now on Tuesdays I'm on campus from 9:30 am until 5:00 pm. But I can't complain, today I hung out in the library and sipped on a chai while studying for my jazz midterm.

After classes I drove all around St. Paul looking for millet flour, but my quest yielded no results. The temperature dropped significantly today, so threw on a sweatshirt when I got home and made some delicious chana masala.

While cleaning up the mess, I realized that I've never used my toaster. That will change now that I made gluten-free english muffins! They're slightly more dense than store-bought, but still very satisfying.

Gluten Free English Muffins
adapted from Gluten Free Canteen
Makes approx 8 muffins

2/3 cup brown rice flour
1/3 cup oat flour
1/3 cup sweet sorghum flour
1/3 cup millet flour
1/3 cup potato starch
1 teaspoon xanthan gum
2 tablespoon cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
1 packet of yeast
1 large egg
8 oz water (115-120 degrees F)
2 tablespoons butter, melted

Do what you need to do to make your oven a little warm for the dough to rise. I turned mine to 150, then turned it off about 5 minutes before placing the dough in to rise.

Whisk together dry ingredients, including yeast, in a large mixing bowl.

Combine butter and water (yup, weird but recommended) in a bowl and microwave for about 30 seconds. If the water was originally luke warm it should now be around 115 degrees F. Add egg and whisk until slightly foamy.

Combine wet ingredients and dry. Dough will be sticky.

Now, for the best results the dough should be refrigerated overnight so it can rise. Naturally, I didn't have the patience for this, so I formed the muffins by keeping my hands wet and making little disks. I placed them on a silpat and placed them in the warm oven for 15 minutes. The dough should double in size.

Once risen, bake for 20-25 minutes at 350 degrees F. The dough should be slightly golden and the surface should be firm.

Transfer to a cooling rack.

These were perfect with the American Spoon jam that Lilly sent me over the summer! So good!

Hall and Oats

Welp, I've been a bit of a lump today.

It wasn't necessarily intentional, but I've had a hard time sleeping lately so I just haven't been bursting with energy.

After classes I was tempted to curl up with Casper and take a nap, but I fought the urge and walked down the street to the used bookstore. I didn't find the Aristotle book I was looking for, but I was happy to just browse through the shelves. I flipped threw a few baby name books because I always like to see if my name is listed, but I've only found it in a couple. Sure, they have Galatea and Geranium, but no Galina.

I didn't buy anything at the bookstore because I have plenty of books here at my apartment. Now that I'm done with Jane Eyre I think I'll move on to a book that was lent to me some time ago; A Lesson Before Dying by Ernest J. Gaines.

I had intended to bake something tonight, but upon investigating my flours I discovered that I'm running a little low on most of the gluten-free essentials. Here's what I threw together!

Also, Shauna Ahern of Gluten-Free Girl tweeted this link for an NPR article earlier today. It's an interesting read!

Spiced Oatmeal with Honey Roasted Figs
Serves 1

About 6 mission figs, quartered
1/2 tablespoon honey

1/2 cup certified gluten-free oats
1 cup water
1 dash cinnamon
1 dash cardamom
1 dash nutmeg

orange zest (optional)

Preheat oven to 400 degrees F.

Arrange sliced figs on a sheet pan covered in foil. Drizzle with honey and roast for approximately 10 minutes.

Cook oats to package instructions. Once cooked, add spices and any other desired add ins.

Top with roasted figs. Enjoy!

Oatmeal Chocolate Chip Cookies

I would just like to say that I am VERY thankful to be writing this post instead of my paper. Slapped a heading on that baby a little bit ago and I refuse to look at it again.

This weekend was busy and eventful but I loved every minute that I spent with my family. Yesterday was my cousin's wedding, which was whimsical and beautiful, just like Julia.

Congratulations to Julia & Alex Grill!

Of course cake was served at the reception, and I'm never disappointed about missing out on certain foods, but ever since I've been gluten-free I'll steal a little frosting off the top of my brothers' cake (sorry guys). I learned last night that this won't fly anymore. I suppose since moving to Minnesota I've created my own little gluten-free oasis, and since I almost never eat out I'm guessing that my intolerance has increased even more. I experienced the worst reaction to gluten intake last night! I just wanted to curl up in the fetal position because my stomach felt like it was being jabbed with knives. This was a serious bummer too, because I thoroughly enjoy making a fool of myself on the dance floor.

However, the night was far from ruined. We left the reception relatively early and my brothers came back to my apartment with me. We hung around, baked some cookies (posted below!) and watched the movie Casper.

My family (and Louie) left this afternoon and I miss them already! I'll see you all again before you know it!

I love Sundays, and today did not disappoint. I'm trying to soak up as much vitamin D as I can before the cold winter months arrive, so I went on a nice long run after my parents left. Afterwards, my day mainly consisted of writing a paper for my Intro to Lit class. It's not even that long, but I am ridiculously slow at writing papers. I will pick at a hangnail or look for split ends in my hair for a solid hour before I've even finished my introduction. I should really work on that.

A study break presented itself in the form of the fire alarm going off in my building around 7:00. A procession of four fire trucks arrived at our building, but no fire or anything was found thankfully. Casper was a little miffed to be out in the cold for half an hour, but it gave me a chance to finally meet some neighbors!

I had a lovely, but too-short skype session with Lilly, and now I'm wrapping up the night with this post! Not a bad weekend!

Gluten Free Oatmeal Chocolate Chip Cookies
adapted from Gluten Free Goddess
Makes approximately 2 dozen

1 cup sorghum flour
1/4 cup millet flour
1/2 cup tapioca flour/starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup butter, melted
1 1/2 cups light brown sugar
1 tablespoon vanilla extract
2 large eggs
3 1/2 cups certified gluten-free oats
1 cup chocolate chips (milk, dark, whatever you prefer)

Preheat the oven to 350 degrees F.

Whisk together dry ingredients in a large mixing bowl, excluding brown sugar.

In a separate bowl, combine brown sugar, butter, vanilla, and eggs until smooth.

Gradually fold wet ingredients into dry, then add chips and oats.

I put the dough in the freezer for 10 minutes before baking the cookies just so it was easier to form them, but this is optional.

Form into whatever size you desire, and bake from 12-15 minutes, depending on how soft you want the cookies.

After removing from the oven, allow the cookies to cool for a few minutes before transferring to a wire cooling rack.

I am exhausted! Good night, blog world!

Louie and Lasagna

Look who's back!

My apartment has never felt small to me, but with four extra people in it (and Louie) it definitely is cozy!

Not to mention trying to cook a meal for five people in my tiny kitchen with my tiny oven! Somehow, it worked!

As usual, my Dad instantly began surveying my apartment as soon as he arrived, seeing what needs to be fixed, updated, etc... walking around saying "add it to the list!"

Louie and my brothers are staying with me for the weekend while my parents and Nana stay at my uncle's. I got to do a little sib bonding with Will while making dinner and driving back from my uncles house last night. He even watched Project Runway with me. What a champ. I would have been spending time with Truman too, but he happened to buy some Bob Marley tea from Kowalski's which has a heavy dose of melatonin in it. I didn't even know you could sell something like that? As a result, he slept for a solid 14 hours on my couch.

I'm a little sleepy this morning thanks to Mr. Lou. I kept his kennel next to my bed for the night, which was a mistake. He snores louder than ANY creature I have ever encountered. It's not a soft, rhythmic snoring... it's just as violent sounding as it is inconsistent. He snorts all the time, but I had no idea how much it escalates once he slips off into puppy slumber.

This is how he eats. Such a serious job, it just can't be done standing up.

Here's the dinner I made last night! I made some gluten-free french bread also, but I wasn't 100% happy with the result so I'll tweak it before I post the recipe. 

I'll post the dessert I made soon!

Gluten Free Vegetarian Lasagna

adapted from this recipe

Serves 6-8

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

8 ounces button mushrooms, sliced

1 8 oz cans tomato paste

1 14 oz can tomato sauce

1 bag fresh spinach 

16 oz ricotta cheese

16 oz shredded mozzarella 

Fresh herbs: basil, thyme, rosemary (chopped)

About 12 gluten-free lasagna noodles (I used Tinkyada)

Preheat the oven to 375 degrees F.

In a large skillet heat olive oil over medium heat. Add onions and garlic, sautéing into soft and translucent. Add mushrooms and cook until soft. Once mushrooms are cooked through, add tomato sauce and paste. Cook for approximately 10 minutes on low heat, then set aside.  

Bring a large stock pot of water to a boil and cook lasagna noodles according to package instructions.

In a smaller skillet, wilt spinach over medium heat. Once all of the spinach has reduced and turned bright green, remove from heat and chop in a food processor (optional)

Once all elements are cooked and ready, begin assembling your pasta. Grease a 13x9 baking dish. Spoon tomato and mushroom sauce into the bottom of the pan, then cover with lasagna noodles. Spread spinach over noodles, then a layer of ricotta cheese. Place more noodles on top, and repeat process. Cover the top with mozzarella cheese and fresh herbs. 

Bake for 45 minutes and serve immediately

Pumpkin Biscotti!

Another milestone of my blogging career took place last night. It was pretty late and I was taking a break from writing a paper, browsing through recipes as usual. I was inspired to write an e-mail to the gluten-free pioneer Shauna James Ahern, a.k.a. the Gluten-Free Girl. For those of you who aren't familiar with the work of her and her husband, she has published cookbooks and has a wonderful blog, with gluten-free everything. In the gluten-free community, she's kind of a big deal.

I'm relatively proud of what this blog is becoming, and I wanted to share it with her and see if she had any feedback to offer. I figured I had nothing to lose and I wasn't really expecting a response. And yet, an e-mail from Shauna herself popped up in my inbox only two minutes after I hit send! She provided some words of encouragement and told me I'm "darling." Just about spilled hot jasmine tea all over myself! 

Hearing from the one and only gluten free girl was much more than I could have ever hoped for, but Shauna brought me a kind of happiness that I had never known until this happened:

PURE AWESOMENESS

Thanks to Shauna's generosity, I had over 1,000 page hits in less than twelve hours and I gained some new followers! I offer a warm welcome and thanks to you all!

To celebrate I bought myself some flowers and danced across the wood floors of my apartment in my socks.

Casper would have preferred catnip. 

Last night I had trouble sleeping from all the excitement and I made a shocking discovery; I haven't named my oven! My car's name is Bruce... my laptop's name is Phineas... and yet, my poor oven is nameless. Until now.

Allow me to introduce you all to Otis. He may not be much to look at, but he's a hard worker.

I had no idea if this pumpkin biscotti recipe would turn out, but thankfully it did! Hopefully my family will like it too!

Gluten Free Pumpkin Biscotti

inspired by this recipe

1 cup millet flour

1/2 cup sorghum flour

2/3 cup brown rice flour

1/2 cup almond meal

1/2 cup tapioca starch/flour

1 teaspoon xanthan gum

1 teaspoon baking soda

1 teaspoon cinnamon 

1 1/2 teaspoons pumpkin pie spice

2/3 cup brown sugar

1/2 cup pumpkin purée

1/2 cup butter, melted

2 large eggs, beaten

1 teaspoon vanilla extract

1 cup walnuts, chopped

Whisk together dry ingredients (excluding the brown sugar) in a large mixing bowl. Once uniform in color and well aerated, set aside. 

In a smaller mixing bowl combine brown sugar, pumpkin, eggs, butter, and vanilla. Whisk until smooth.

Slowly fold the wet ingredients into dry. Stir in walnuts.

Dough should be moist, but should hold form.

Form into a rectangular slab a little under an inch in width on a baking sheet covered in parchment paper or a silpat.

Bake for 20 minutes, remove from the oven, and allow the slab to cool for about 15 minutes. 

Cut the slab into biscotti using a sharp knife (make sure you don't do this on your silpat!).

Arrange on the baking sheet and bake for another 15-20 minutes.