Props and a Plug for Posana Cafe

As many of you know, eating out is one of the more difficult tasks for any celiac or for that matter anyone trying to eat gluten free. First, you have to make sure the restaurant really gets the importance of your condition and secondly, are they willing to try to accommodate your dietary needs. As for me I am very comfortable in any kitchen and would really love to go in the kitchen and prepare the food myself. I have found that most restaurants and or health departments frown on this idea. Most servers would probably look at me like I'm crazy if I were make that suggestion. Well, let me tell you about a lovely surprise I found a few weeks ago.

Recently my wonderfully awesome hubby took me to Asheville, NC for a weekend get away (without the kids). I grew up in Asheville as a kid and now live in Georgia. I love my live and can't see myself ever leaving Georgia, but I do find myself missing North Carolina every fall. So off we went for a weekend in the mountains and a Leonard Cohen concert, which by the way Leonard Cohen was amazing, but I digress so to back to the story. So while in Asheville walking around downtown I realized I needed a little coffee pick me up. Well lucky me, we just so happened to be right in front of a cafe named Posana so in we went. I ordered a cappuccino and began to look over the menu to see if I could order anything that looked gluten free. About that time my cappuccino came and sitting on the plate next to my cup was the most delicious looking piece of biscotti. I looked it over and thought just a little nibble might not ruin my whole day maybe just a couple hours of it, RIGHT. Then reality hit me NO I can't have just one bite and get this biscotti off my plate ASAP. So my hubby being the wonderfully sensitive guy he is, grabbed the biscotti off my plate before I could react and started munching on it. As we sat there I started looking around and what to my wondering eye should appear but sticky buns on display, biscotti in cups, and the lady next me eating a most delicious looking sandwhich on chibotta bread. While sitting there working up a proper pity party for myself our server came by to take our order. I immediately went to my typical restaurant script asking if they had a gluten free menu or any items on the menu that were gluten free. A smile crossed her face as she began telling all about how they had largest selection of gluten free items in the area. I think she could see the confusion on my face. Before I could question if she understood the gluten free thing, she informed me that the owner/chef is gluten free and that they do not use gluten in or around any gluten free items. They totally get and understand cross contamination. Come to find out, the boscotti was even gluten free, and yes she brought me another piece to try, YUMMY. How could it be, of all the cafes in all the towns in all the world I decided to walk into this one. Oh happy day, we ended up eating there three more times during our stay. Every time was better then the first and the food never disappointed.

If you are ever in Asheville check this place out. I have a feeling you to will be pleasantly surprised. Be sure to check out the sticky buns, yummy!

http://www.posanacafe.com/

GF Cosmetics I Love This Company

Who would have thought that when I found out I had Celiac that would mean I had to trash all my makeup. For years I have struggled with rosasea so natural healthy cosmetics have always been a priority of mine. Never in a million years would I have thought about checking my makeup bag for gluten. Sure enough after a thorough check almost every product I used had gluten in it. So here I was again on yet another G-free search. I tried all kinds of companies but didn't like the feel of many of the products. Most were to heavy or chalky feeling and the lipstick was pretty much a chap stick. If I'm going to take the time to use a product how about giving me some great colors, a light airy natural feel, and all day coverage. Well here you go people I found a company I LOVE. Drum roll please......and the company is AfterGlow Cosmetics. I love their products they have great colors and my skin hasn't felt so calm and healthy in years. My rosacea has calmed down and most would look at me and never know I struggled with painfully sensitive skin. Check out their website they have some great stuff http://www.afterglowcosmetics.com/

DIY Marshmallows

I have had several requests for this recipe so here you go. Don't be intimidated to do

it yourself. These are so easy and you'll never go back to store bought marshmallows again. All you need is an electric mixer (a stand mixer works best) with whisk attachment and a candy thermometer.

Homemade Marshmallows

1/2 cup water

3 packets unflavored gelatin

1/2 cup water

1 1/2 cup granulated sugar

1 cup light corn syrup

dash of salt

1 tsp. vanilla extract (use a really good quality vanilla)

1/2 cup powdered sugar

1/2 cup corn starch

1. In the bowl of an electric mixer add the gelatin and 1/2 cup water together.

2. In a sauce pan combine 1/2 cup water, sugar, corn syrup, and salt. Cover and heat on med/high heat for 2 to 3 minutes. Uncover mixture, stir a couple times then clip the candy thermometer to the side of the of the pan. Heat mixture to 240 degrees when the mixture hits 240 immediately remove from heat.

3. Using the whisk attachment turn the mixer onto low and slowly pour the hot sugar mixture down the side of the mixer bowl into the gelatin water mixture.

4. Once combined turn mixer onto high and allow mixture to whip until lukewarm about 10-15 minutes.

5. While mixture is whipping use a separate bowl to combine 1/2 cup powdered sugar and 1/2 corn starch together. Whisk until well combined. Go ahead and prepare your 13x9 inch dish. Spray with nonstick spray or butter the dish, then coat pan with the sugar corn starch mixture. Shake out any extra sugar mix back into the bowl to use later.

6. Add the vanilla extract to the marshmallow mixture for the very last minute of whipping.

7. Pour the marshmallow mixture into the pan and spread out evenly. Use the sugar/corn starch mixture to dust your spatula to help spread the mixture. Evenly dust the top of the marshmallows with the sugar/starch mixture. Allow the marshmallows to set up for at least 4 hours before trying to turn them out of the pan.

8. Once the marshmallows have set up gently turn them out of the pan onto a lightly dusted cutting board. Use the extra sugar/starch mixture to dust your knife or cutters. Once the marshmallows are cut roll them in the powder mixture to evenly coat all side. This will keep them from sticking together. For large or small square marshmallows I use a lightly dusted pizza cutter to cut 1-2 inch strips.

Note: I have found that I enjoy the marshmallows best the next day. They are a little firmer and work better for roasting after a day. You can easily change things up a bit by adding cocoa powder to the dusting mixture to make coco marshmallows or add other candy flavors. At Christmas I add a couple drops of peppermint flavoring when I add the vanilla. Then roll the marshmallows in a cocoa & powder sugar mixture to make mint chocolate marshmallows. Super yummy in Hot Chocolate!

Favorite GF Pasta Brand

Ahhh, the search for a good GF pasta. I don't know about you guys but my daughter and I were quite upset at the thought of giving up pasta. We have tried all kinds of gluten free pasta, brown rice, white rice, spinach, and corn, you name it I've tried it. Much to my disappointment the pasta always seemed to fall short either in taste or texture. Needless to say when I stumbled across this Ancient Harvest Quinoa pasta I was a little sceptical. Much to my surprise it held up to my standards both in taste and texture. Livy was so excited the first I made mac & cheese. The pasta held together without getting slimy and gross, believe it or not it held up like the "real" stuff. Ya, as if our food isn't real but that's another rant for another day:) You can buy it in bulk online or at most health food stores. I have even found it a Kroger a couple times. For more info check out their website www.quinoa.net

Farm Fresh Milk

Is there anything better than a cold glass of milk and a warm chocolate chip cookie? How can anyone improve such a simple childhood treat that never goes out of style? Here's a thought farm fresh milk straight from the cow. I have been using raw milk for a little over a year now (I'm totally hooked). I love the taste, and the fresh mozzarella I make has never tasted better since using this milk. You may be asking what is raw milk. Raw milk is fresh milk straight from the cow in it's natural state. That mean the milk has not been pasteurized. Unfortunately it is illegal to buy or sell raw milk in many states so if you have any questions or concerns about the dangers of consuming raw milk check out this website for more details http://www.realmilk.com/

Cheesy GF Dinner Rolls

Here's a recipe for one of our favorite GF dinner rolls. I was given this recipe from a lady at our local Brazilian market. She referred to then as Pan De Yuka. She uses yuka flour but told me it's the same thing as tapioca flour which I can easily find in most of our markets. They're best served hot right out of the oven.

Cheesy GF Dinner Rolls
2 1/2 cups tapioca flour
1 tsp. baking powder
1 tsp. salt
4 cups shredded cheese, I use mozzarella cheese or a combo of 3 cups mozzarella, 1 cup cheddar or Colby.
1 stick butter, room temp
2 eggs

1. Preheat oven to 500 degrease.

2. In the bowl of a food processor add flour, baking powder, salt, and cheese. Pulse until cheese is cut into the flour mixture.

3. Add butter to the flour/cheese mixture and pulse until mixture forms a fine crumbly texture.

4. Add the eggs and pulse until the dough just comes together and starts to pull away from the edge of the bowl.

5. Form dough into small balls. Place on ungreased cookie sheet.

6. Bake at 500 for 6-7 minutes.

7. Set the oven to a high broil and bake another 2-3 minutes until the rolls have a slight golden color.

Serve warm and enjoy! Please note these rolls freeze really well . Just form the dough into balls and freeze. Let thaw slightly then bake following steps 6 & 7.

I've been experimenting with different flavor combinations so far one of our favorites is to use cheddar cheese and add 1-2 tablespoons dill weed (use the lesser amount of dill if using fresh).

Gluten Free Paula Deen

While sitting in my kitchen not so long ago I couldn't help but think about the recipes I needed to perfect & convert to GF. Where to start, so many choices and so many requests from my girls. Do I start with pizza, crackers, cookies, what will it be? Oooo, I know, what's the one cake that every proper southern girl should master? That's right, Red Velvet with cream cheese frosting. So I set out to make it. I Googled and Googled until I found what looked like a very moist and fluffy red velvet recipe. The taste was great but the texture was all wrong. As many of you probably know, the texture is always the issue with Gluten Free cooking. It's either too dry, too heavy, or way too gritty. So with much disappointment I set out to find another recipe. I have now tried about five different recipes and not a single one has lived up to my standards. So now I am left on my own to develop a truly delightful recipe. You might ask how does one do this, well for starters embrace failure. The fact is that some recipes will work and some won't. Now for the final piece of advice, channel your inner Paula Deen. I'm talk'n full fat, full butter, and full fun kind of goodness put into your food. With that kind of energy I know I'll develop the perfect Gluten Free Red Velvet cake, moist & fluffy and topped with the best cream cheese frosting. Can you say yummy. So now I'm off to transform myself into the Gluten Free Paula Deen. Y'all be good now!

Where's my Creativity?

OK, so why is it when you give yourself a deadline all creativity flies out the window? I have finally given myself a completion date for my cookbook (Spring 2010). That's a good thing, right? However, now all creativity seems to have flown out the window. What I have discovered is that I am a stubborn, hard headed, completely out of the box kind of person. I think it must be genetic as most of my family is the same way. I hate being told what to do, how to do it, and when to do it. That's one reason why my husband and I home school our kids. Honestly, I didn't want to be told what I had to do with my kids, let alone when we had to wake up in the morning:) It's those darn Scots-Irish roots I think. Genetics or not, what I have decided is that this is going to be a great test of perseverance for me. I will stick to my deadline and persevere through this confining, stifling structure, otherwise known as work to most.

Fresh From Our Garden

After weeks of waiting our tomatoes are finally starting to get ripe. I made the salad with everything fresh from our garden or homemade, including the fresh mozzarella. If only I could have made the olive oil then it would have truly been home grown.

What's a LivyBean?

LivyBean is what we have called our youngest daughter since birth. Little did I know this nickname would come to start a whole new life for our family. Recently Livy was diagnosed with celiac disease and boy, has that changed all of our lives.
First, you have to understand that I come from one of those amazing great farm families. I may have only one brother but I was blessed with Aunts & Uncles galore, and needless to say, a plethora of cousins (almost 20!) and now most of us have families of our own. As an Owen, we show our love with FOOD, and when I say we love each other we really LOVE each other. Growing up all I ever knew was when the Owens got together the food came out at breakfast and rotated throughout the day based on our moods. I'm talking homemade full fat, butter, white flour and sugar loaded into every casserole, side dish, bread or pastry, cake, cookie, pie or any other decadent dish to fit our mood.
I learned to cook at my grandmothers side watching her whip up enough food to feed an army in what seemed like two minutes flat. As I grew up I have come to be known as the cook of the family. My nephew, William, just told me the other day that I'm the best cook in the world (he's great at the compliments). Having learned from the best, I felt completely confident to take on any recipe out there no matter how intimidating. Well, that all changed when the doctor sent me home with a packet of info on living with a celiac. And so the birthing process of LivyBean started. This blog is in response to all my friends and family that keep asking me to blog my journey, share recipes and teach them a whole new way of cooking. Let's get started together.