Monthly Archives: July 2011

Roasted Chicken, Stuffed with Pistachios and Green Olives

There’s more than one way to skin a cat, they say. Okay, perhaps that’s not such a great cliche for a food blog. Don’t want any negative mental images in your minds, dear readers! So scrap that. Instead, how about this:

There’s more than one way to stuff a chicken.

Yeah, that doesn’t have the same ring to it. Oh well.

The point of my saying this is that when I was testing out recipes for the Gluten-Free Summer Cooking Event with Lindsay Olives, I actually made this recipe first. Why? Well, honestly, because I didn’t completely read the part where “summer cooking” was involved. Roasting a chicken? Not exactly summer cooking. But I love roasted chicken so much, that I immediately gravitate towards it at any given opportunity. That includes incorporating green olives into a recipe.

So the pistachio, green olive, and raisin stuffing I made for these curried chicken breasts? It works perfectly stuffed inside a whole chicken as well. The curry seasoning works too, and rubbed all over, makes for a deliciously flavored chicken skin. (Our favorite part of the chicken in the Tasty Eats At Home household.) Normally, I dislike stuffing whole chickens. Stuffing, in the traditional sense, is some bready concoction that ends up drawing juices from the bird. This makes for dry meat that you can barely choke down. But a stuffing made from pistachios, olives, and raisins? Not the same. The stuffing and the chicken work synergistically – the stuffing is more intensely flavored from the juices, and the bird gains some flavor from the stuffing. Yes, it has to cook longer (so if you wish to wait until the weather cools to crank up the oven, I don’t blame you), but it’s so worth it.

Here’s how to do it. Not hardly any different than those chicken breasts. Don’t have any Lindsay green olives? Check out my giveaway here!

Roasted Curried Chicken with Pistachio-Green Olive Stuffing

1 chicken, 3-4 lbs, patted dry (smaller is better here)

1 ½ T Madras curry powder

1 t salt

½ c roasted unsalted pistachios

2 medium garlic cloves

1 c Lindsay Naturals green olives

½ c raisins

1 T olive oil

Preheat oven to 450 degrees. Mix curry powder and salt together in a small bowl. Rub spice mix inside and out of the chicken, including between the skin and the breast meat.

Pulse pistachios in food processor until coarsely chopped and place in small bowl. Pulse garlic and olives in food processor until chopped (not finely). Stir in pistachios along with the raisins and olive oil.

Stuff the chicken with the stuffing. Secure legs with twine and tuck wings under the body, and place on a roasting pan.

Roast for 20 minutes. Reduce heat to 375 and continue to roast until juices run clear when a thigh is pierced, 40-60 minutes more. Transfer  to a carving board and tent with foil. Allow to rest 10 minutes and serve.

Curried Grilled Chicken Breast with Pistachio-Green Olive Stuffing (and a Giveaway!)

This summer has been hot. If you live in just about anywhere in the U.S. (Pacific Northwest excluded), you’d agree with me. We’ve been hitting 100 degrees or more for nearly a month straight here in North Texas, but we’re not alone – the heat seems to be causing us all quite a bit of discomfort across the country. The last thing a great many of us want to do when it’s so hot is turn the oven on, so we head out to the grill. I’ve definitely been taking advantage of our grill this summer – it seems that most every night I’m firing it up. In addition to keeping the kitchen cool, it’s definitely easier for cleanup. So when Wendy of Celiacs In The House invited me to participate in a Gluten-Free Summer Cooking Event with Lindsay Olives, I jumped at the chance.

I was inspired by the opportunity. I was to create a recipe using Lindsay Olives that involved summer grilling. I love olives. Not everyone in the house agrees – Brandan and I are the only ones that are interested in olives. But the Lindsay olives were different. They were less briny, and more buttery than the typical green olives. These olives would pair perfectly with some unlikely companions, I decided – madras curry, pistachios, and raisins.

I opted to make a stuffing with the olives, combining pistachios, garlic, and raisins, and rolling chicken breasts seasoned with the curry around the stuffing. Secured with a toothpick, the rolled chicken breasts held the stuffing quite well, even through turning on the grill. The presentation on the plate was quite a bit “fancier” than what is typically served at our house, but the beauty of the dish was that it was simple to make. I could find many an excuse to make this again and again over the coming months. It’s a great dish for company (or even for making your family feel special). A bonus? Even my husband and my sister (she was visiting one night when I trialed the stuffing), who both typically snub olives, enjoyed the stuffing.

Because I enjoyed these olives so much (Thank you, Lindsay Olives, for sending them to me!), and because Lindsay Olives must be in a particularly generous mood, I’m also giving away a sampler of Lindsay Olives Naturals and Re-closeables to a lucky winner! To enter, leave me a comment telling me what you’d like to make with Lindsay Olives. The giveaway will end Saturday, July 30, 2011, so hurry!

And now, onto the recipe:

Curried Grilled Chicken Breast with Pistachio-Green Olive Stuffing

4 boneless skinless chicken breasts

1 ½ T Madras curry powder

1 t salt

½ c roasted unsalted pistachios

2 medium garlic cloves

1 c Lindsay Naturals green olives

½ c raisins

1 T olive oil

Place a chicken breast under a piece of plastic wrap and pound until about ½ – ¾ inch thick with the bottom of a heavy skillet or saucepan. Repeat with each breast.

Pulse pistachios in food processor until coarsely chopped and place in small bowl. Pulse garlic and olives in food processor until chopped (not finely). Stir in pistachios along with the raisins and olive oil.

Mix curry powder and salt together in a small bowl. Season each chicken breast with a generous amount of the spice mix. Spoon 2-3 tablespoons of the pistachio-olive mixture into the center of each breast. Carefully roll up the breast to encase the stuffing, and secure with a toothpick or two.

Prepare grill for indirect heat – if gas grill, turn all burners to high and close the lid. When the temperature reaches 400 degrees, lift the lid and turn off half of the burners. The area over the turned-off burners is the indirect heat area. If using a charcoal grill, light briquettes and let burn until covered with ash. Mound them on one side of the grill. The area over the section with no coals is the indirect heat area.

Brush the grates in the indirect heat area with oil. Place chicken down on the oiled grates. Close lid on gas grill. Cook for 10 minutes. Turn chicken, close lid and allow to cook for another 10 minutes. Check for doneness, and if necessary, turn again grill until chicken is cooked through and the stuffing is hot. Remove and cover loosely with foil to allow to rest for 5-10 minutes. Serve.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

Menu Plan – Week of July 25-29

The above picture has nothing to do with the menu plan for this week. This is a peanut butter brownie. I’ve been working on the recipe for a while now for my upcoming book, and after what feels like the 1,234,766 try (in actuality, it’s probably near a dozen), I think it’s ready to go. It’s dense, fudgy, and chock full of chocolatey and peanut buttery goodness. And they are gluten-free, dairy-free, and refined sugar-free. (This is the plan for all of the recipes in the book – no gluten, no dairy, little or no refined sugar.) My coworkers are simultaneously cursing my name and cheering for my brownies today as they snack. I think I will be the one to blame for ruining their waistlines, unfortunately.

Meanwhile, I’m trying to balance these decadent treats coming from my kitchen with a lot of lighter, healthier fare in my menu. Lots of lean protein and veggies. It’s a good thing it’s summer and the fresh produce is plentiful, because every week, I stuff enough veggies into my fridge to completely fill the two veggie drawers, plus some of one of the shelves. The difference in the fridge between Saturday morning post-market visit and Friday night is astounding. I love it though – there’s nothing as delightful as cooking and eating a bounty of fresh vegetables.

Monday:

Breakfast: scrambled egg whites with salsa, spinach, tomato, and chia seeds sprinkled over

Morning snack: honey peanut butter

Lunch: leftovers – bison meatballs with peach-ginger chutney sauce (another recipe test for the book!), sauteed eggplant, green beans, and red pepper, and spaghetti squash

Snack: beef jerky, carrots

Dinner: grilled teriyaki chicken over a garden salad

Tuesday:

Breakfast: scrambled egg whites, leftover sauteed mixed veggies

Morning snack: frozen blueberries, Tanka bar

Lunch: grilled chicken over garden salad

Afternoon snack: pistachios

Dinner: venison picadillo, stuffed zucchini with beans, onion, and jalapeno, collard greens

Wednesday:

Breakfast: smoothie with banana, blueberries, spinach, Sunwarrior protein powder

Morning snack: peanut butter with celery sticks

Lunch: out at business luncheon (hooray for uninventive gluten-free dairy-free lunch at a hotel…)

Afternoon snack: Tanka bar, plus there are single-serving Justin’s nut butters in my desk, in case lunch is not safe to eat and I’m still hungry

Dinner: Liver and onions (yes, we love liver!), roasted potatoes, roasted beets, and steamed green beans

Thursday:

Breakfast: smoothie with blueberries, cherries, coconut milk kefir and Sunwarrior protein powder

Morning snack: handful of almonds

Lunch: leftover picadillo, stuffed zucchini, and collard greens

Afternoon snack: baby carrots, celery, and a Tanka bar

Dinner: slow-roasted salmon, mashed sweet potatoes, and broccoli

Friday:

Breakfast: scrambled egg whites, spinach, tomato, and salsa with chia seeds sprinkled on top

Morning snack: handful of almonds

Lunch: leftovers (if available) or sardine salad

Afternoon snack: frozen blueberries, Tanka bar

Dinner: honey-mustard grilled chicken breast, grilled yellow squash, brown rice (tenative – depends on what time my soccer game is!)

Don’t forget – I’m giving away two copies of  The Whole Foods Kosher Kitchen! Check out the giveaway here.

Easy Sardine Salad – The Whole Foods Kosher Kitchen (Giveaway!)

A while back, Skyhorse Publishing contacted me about a book to review. The publicist told me that a great majority of the recipes in the book were naturally gluten-free, but were also approachable to any guest at the dinner table. Her recommendation and the title of the book drew me in. The Whole Foods Kosher Kitchen – Glorious Meals Pure and Simple, by Levana Kirschenbaum. The majority of my cooking is 100% whole foods, so this sounded like a perfect addition to my cookbook collection (which currently has outgrown all available bookshelf space, and is now occupying some pantry shelf space, as well as space above my kitchen cabinets, and there are more without a home right now. I may have a problem…). I readily agreed to review the book, and asked for some additional copies to share with you all in a giveaway. Of course, they agreed!  

This book was just as was described to me. There are countless delicious, mouth-watering, healthy recipes made from real, whole food ingredients in this book. Homemade harissa? Curried apple kale soup? Moroccan turkey patties in lemon sauce? Just hearing those recipes makes me hungry. I currently have about a dozen recipes bookmarked in this book to make. But late one evening, when I was on my own for dinner, I decided to whip up a super-easy recipe for sardine salad.

Sardines, you ask? Aren’t those the gross little canned whole fishes? Okay, before you click away, hear me out. To many, sardines are a bit off-putting. I understand that. But they sure pack a nutritional punch. For people like me who can’t consume dairy, there aren’t many calcium-rich foods out there. But sardines are an exception. They pack nearly half of the daily requirement of calcium, thanks to those tiny edible bones. They’re also a great source of protein and omega-3s. For the price (a can of sardines costs about a dollar), they are one of those “must-have” budget foods in your pantry. If you’re skeptical about the taste, this salad is a great way to start. The tahini, lemon, and greens cut the “pungent” flavor of the fish, and when you’re mixing the ingredients together, you won’t see the skin and bones of the sardines. If you try it, you just might find these little fishes to be to your liking. While I’ve long adored sardines (particularly in another salad recipe I found over at City|Life|Eats), this recipe further established my love for them. It definitely was the perfect light meal.

Sardine Salad, from The Whole Foods Kosher Kitchen, reprinted with permission

2 cans sardines, skin and bones on, oil and all

1/4 c tahini (sesame paste)

4 scallions, sliced very thin

Juice of 2 lemons, or a little more to taste

Ground pepper to taste

Splash of bottled hot sauce

4 cups very finely chopped romaine, watercress, or sprouts, or a combination (I used spinach)

Mash the sardines with their oil and the tahini with a fork in a bowl. Add the scallions, lemon juice, pepper, and hot sauce and combine thoroughly. Fold in the greens and mix. Makes 8 servings. (of course, I ate more than 1 serving as a main meal…)

And now, the giveaway. I am giving away two copies of The Whole Foods Kosher Kitchen by Levana Kirschenbaum, courtesy of Skyhorse Publishing. To enter, leave me a comment.

To gain additional entries, post about this giveaway on Twitter or Facebook, and come back and leave me a comment telling me you did so.

The giveaway will end Sunday, July 31, 2011.

Good luck!

Healthy Chocolate Zucchini Muffins

A few weeks ago, my husband surprised me. Little did I know he’d been tucking away money, but he sat me down, whipped out some cash, and told me that it was for a new VitaMix. I nearly cried, I was so excited. I ordered it right away, and it arrived at my doorstep a few days later.

Of course, the first things I made with it were my morning smoothies. No real recipe there – often I toss a fruit or two, some spinach, some protein powder, and give it a whirl. But now, the smoothies are creamy. No more chewing bits of spinach! This Blueberry Spinach Mint Smoothie is even more of a delight in my new blender. Lately, I’ve been throwing fresh, ripe peaches in the blender and making creamy peachy concoctions. Delish.

But the VitaMix can do so much more than just make smoothies. You can actually “cook” soup in the blender – just blend on high speed for a few minutes, and I promise you, your soup will come out creamy, smooth, and HOT! It’s amazing. But it can also blend batters for baked goods. My first attempt? A chocolate zucchini muffin – without the addition of oils.

I wanted a little treat for breakfasts that wouldn’t be too rich, too sweet, or too indulgent. This muffin definitely delivers. You’d never know there was zucchini in the batter, as the VitaMix takes care of all of those little pieces. The muffin is denser than some, but I found it really enjoyable. Just the right amount of texture for a good, hearty muffin.

Gluten-Free, Dairy-Free Chocolate Zucchini Muffins

1/4 c brown rice flour (30 grams)

1/4 c potato starch (35 grams)

1/2 c sorghum flour (60 grams)

1 t baking soda

1/2 t baking powder

2 T cocoa powder (12 grams)

1/4 t guar gum

1/4 t salt

1/2 t ground cinnamon

1/2 t allspice

1/4 c egg whites

1 t vanilla extract

2/3 c coconut palm sugar (100 grams)

2 c coarsely chopped zucchini (255 grams)

1/2 c chopped pecans

1/2 c raisins

Preheat oven to 350 degrees. Line muffin tin with papers.

Combine brown rice flour, potato starch, sorghum flour, baking soda, baking powder, cocoa powder, guar gum, salt, cinnamon, and allspice in a large bowl. Whisk until completely blended.

Place egg whites, vanilla, coconut palm sugar, and zucchini into blender and secure lid. Select Variable 1, then turn machine on and quickly increase speed. Blend for 15 seconds or until everything looks uniform. Stop blender and add dry ingredients. Secure lid and continue to blend for 20 seconds or until everything is uniform. If necessary, use tamper to press any ingredients into the blades.

Stop machine and pour mixture into large bowl. Mix in nuts and raisins by hand. Spoon into muffin papers 2/3 of the way full. Bake 16-20 minutes or until toothpick inserted in the center comes out clean.

Makes 1 dozen.

This post is linked to Eggs, Cream and Honey and Gluten-Free Easily’s March Muffin Madness.

Daring Cooks: Handmade Gluten-Free Fettucine with Basil-Walnut Pesto

Steph from Stephfood was our Daring Cooks’ July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with.

Of course, those recipes were merely inspiration for my dish. I went off to find my own gluten-free pasta recipe. I’ve made gluten-free pasta only once before (an egg-yolk ravioli that was tasty, but my pasta was too thick and heavy), so this was still a relatively new experience for me. I wanted to make sure I made it thin and light this time around. I wanted it to be delicious. Lucky for me, Shauna over at Gluten-Free Girl and the Chef made pasta just a few days before I did. Her pasta was beautiful, and I loved the way she opted to incorporate psyllium husk to increase the flexibility/stretchiness of the dough. I’ve been using psyllium husk a lot more lately in my baking, and am enjoying the results. I was sold.

I wanted the flavor and texture of the pasta to shine through, so I wanted a sauce that wouldn’t overwhelm or cause the dish to be too heavy. After all, we’ve had temperatures at 100 degrees or more for nearly two weeks now, so a lighter dish was definitely a plus. My garden is overflowing with basil, so I opted for a fresh, bright, dairy-free pesto. Basil is one of those herbs that just screams summer to me. It was the perfect compliment to my pasta.

The pasta was somewhat finicky to make – rolling it thin wasn’t much of an issue, however, I had a bit of trouble with it breaking while rolling. After a bit of practice and patience, though, I fell into a rhythm. It started to work. I now understand why so many people love making pasta. It’s as soothing as making bread – a slow, repetitive, and strangely comforting process. I started to fall in love myself.

Once the pasta was all rolled and cut, the rest of the process was easy. Glazing the walnuts in the maple syrup, and then a quick blitz in the food processor, and the pesto was finished. The pasta took only 2 minutes to cook. A quick toss, and we were more than ready to eat.

So eat we did.

 

Gluten-Free Fettucine, adapted from Gluten-Free Girl and the Chef

3 oz white bean flour

3 oz millet flour

3 oz potato starch

1 t psyllium husk powder

1 t kosher salt

1 large egg

4 egg yolks from large eggs

1 to 2 T extra-virgin olive oil

1 to 2 T water

Combine the flours, psyllium powder, nutmeg, and salt in the bowl of the food processor to combine the flours. Mix the egg, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the flours. Run the food processor on pulse 8 to 10 times, then look at the dough. If the dough has formed crumbs that stay together when pressed, you’re done. If they are a little too dry, add the remaining olive oil, then pulse, look, then add more water, if necessary. If the dough looks a bit too wet, add another tablespoon of flour.

Turn out onto a dry, clean surface. Gather into a ball with your hands and press together. Once a ball is formed, cover with plastic wrap and allow to sit for 30 minutes.

Cut ball of dough into 4 pieces. Lightly flour your working surface with any of the flours you used for the pasta. Roll out one of the pieces of dough in a rectangle until very thin, as thin as you can get it without breaking. Cut with a pizza cutter into strips, carefully placing each strip onto a plate. Cover the cut pasta with a damp cloth as you go.

To cook the pasta, bring a large, well-salted pot of water to a boil. Carefully lower your pasta into the water and cook for 2 minutes, or until the pasta is cooked through but still retains some bite. Drain and toss with a bit of olive oil, then your sauce/pesto.

Serves 4.

Vegan Basil-Walnut Pesto

1 1/2 c walnuts

1 T maple syrup

1 T olive oil

1 1/2 c fresh basil leaves, packed

1 1/2 c fresh parsley leaves, packed

2 1/2 T nutritional yeast flakes

juice of 1 large orange

7 cloves garlic, peeled

1 t salt

1/2 t black pepper

1 t brown rice vinegar

In a small skillet at medium heat, add the walnuts, maple syrup, and olive oil. Cook, stiring slowly for 2-3 minutes or until syrup clings to the walnuts and starts to caramelize. Remove and place in the bowl of a food processor. Add basil, parsley, nutritional yeast, orange juice, garlic, salt, pepper, and brown rice vinegar and pulse, scraping the bowl as you go, until everything is finely chopped, but not a uniform paste. Taste and adjust seasonings as needed.

Adopt A Gluten-Free Blogger: Diet, Dessert and Dogs (Adzuki Bean Spread)

Adopt A Gluten-Free Blogger is being hosted this month by Wendy of Celiacs In The House. I love Adopt A Gluten-Free Blogger – while I love reading and trying to keep up with all of my favorite gluten-free blogs, reading, gawking, and sometimes drooling, I almost never seem to find time to actually make the recipes I salivate over. This event gives me an opportunity to slow down and actually try a recipe. Thing is, I rarely find it easy to decide which recipe to make. This is definitely the case when it comes to my adoptee this month – Ricki of Diet, Dessert, and Dogs.

Ricki is definitely a powerhouse in the kitchen. Her blog has hundreds of delicious, Anti-Candida Diet (ACD) friendly recipes, and she has published 4 books. I own them all. I love her latest – Good Morning! Breakfasts without Gluten, Sugar, Eggs, or Dairy. Her innovative ways of creating sweet, delicious, healthy recipes using healthy ingredients really gets me to think outside the box. I imagine that going through the healing process of the Anti-Candida Diet forces one to do just that, especially when cravings for waffles, cakes, or fudge strike. Ricki amazes with her ability to satisfy those cravings.

Lately I’ve been in need of good, healthy snacks to pack for lunch, so I made Ricki’s adzuki bean spread. Wow, is it delicious! I am a sucker for bean spreads/dips in any case, but this was unique. It had a lovely umami punch from the miso, and a bit of a bite from the green onions. The creaminess of the beans (I love adzuki beans – they’re one of my favorites, and have appeared here before.) brought everything together. A bit of this stuff, spread on some Mary’s Gone Crackers and enjoyed along a quickly packed lunch of carrot sticks and celery was the perfect easy-to-make lunch. I’m definitely making this again – perhaps even as a quick dip for a party.

Next on my list of recipes to make from Ricki? Her “swiss cheese“. This really has me intrigued. Homemade vegan cheese cubes? I am seeing a salad very soon in my future, topped with these little treats!

Menu Plan – Short Week! July 5 – July 8

farm-fresh eggplant

This week seems so short because of the Independence Day holiday yesterday. It’s Tuesday already! But regardless, I wanted to share what little of a menu plan I had for this week. I’m trying to balance cooking healthy, tasty meals for the kids every night, and at the same time, take care of things like haircuts and soccer games (both of those are for me), and this coming weekend, a first birthday party for my twin nieces, held at my house. So there is also a lot of cleaning and preparation in store as well. Not to mention that pile of dishes that never seems to end. Lately, I’ve been asking myself how other working parents keep it all organized sometimes. I feel like I’m running in 10 different directions at once! (I realize this is a normal feeling…but that doesn’t seem to make it easier!)

 
Enough about my ramblings; onto the menu plan!
 
Tuesday
Breakfast: scrambled egg whites, leftover okra and tomatoes, green smoothie with spinach, banana, and vanilla protein powder
Lunch: spinach salad with grape tomatoes, cucumber, carrot, radishes, pepperocini peppers, roasted chicken breast, and hemp seeds, dressed with a bit of olive oil and balsamic vinegar
Snack: green apple with peanut butter
Dinner: leftovers for me, the husband will make something for the kids (I have a hair appointment, then a soccer game)
 
 Wednesday
Breakfast: scrambled egg whites with tomato and spinach, green smoothie with peach, spinach, vanilla protein powder
Lunch: Tuna, shredded carrots, and spinach in a brown rice tortilla
Snack: Peach and handful of almonds
Dinner: Chocolate Chicken Curry, brown rice, curried cauliflower, roasted carrots
 
Thursday
Breakfast: scrambled egg whites with tomatoes and spinach (or leftover veggies), healthy chocolate zucchini muffin (recipe coming soon!)
Lunch: leftovers, or tuna with gluten-free crackers, cucumber salad
Snack: brown rice cake with peanut butter
Dinner: Grilled salmon, roasted sweet potatoes, steamed green beans
 
Friday
Breakfast: green smoothie with protein powder, spinach, blueberries, fried egg with spinach
Lunch: kinda up in the air. I will be home cleaning/cooking, so likely whatever is leftover in the fridge
Dinner: roast chicken with olive-raisin stuffing, roasted potatoes, zucchini casserole
 
What’s on your menu for this week?

Strawberry-Blueberry Pie

Shauna of Gluten-Free Girl and the Chef announced on Facebook a few days back that it was Pie Day on July 5. We were to have a Pie Party! Who was I to turn down that opportunity? I love pie. All kinds of pie – fruit pies, cream pies, pecan pies – you name it, I’m up for it. I would take pie over cake any day of the week. So I made plans to make pie this past weekend. Besides, I’ve been working to perfect my pie crust recipe, and so what better time than now?

I found some amazing, deliciously ripe strawberries at the farmer’s market on Saturday. Due to the sweltering heat, however, they weren’t going to last. They were “eat-today-or-die” strawberries. I immediately took that as an opportunity to make a pie stuffed with strawberries. I opted to throw some blueberries in the filling as well, as I didn’t have enough strawberries, and besides, red and blue just seemed appropriate for the Independence Day weekend.

After rolling out my pie crust, stuffing the pie with sweetened berries, and successfully topping it with a second crust (not easy to do with a fragile gluten-free crust!), I anxiously waited while the pie bubbled away in the oven. Which also had the unfortunate side effect of heating up the kitchen – it seems that even though our house is pretty efficient, our air conditioning still can’t keep up with a 100-degree day and the oven, once 4 or 5 o’clock rolls around. It was a somewhat sweaty affair by the end. So you see, I made some pretty serious sacrifices, all in the name of pie.

Once the pie cooled, we dug in. It was juicy, with a crisp, flaky crust. The verdict? Definitely tasty enough to consider a success. However, I’m still tweaking that pie crust recipe – I am considering omitting brown rice flour and using another flour next time. The crust still seems gritty in texture to me. Otherwise, I’m pretty happy with it. It rolls out nicely and with a bit of help from some egg wash, browns well. As for the filling, I think I cut the sugar back a bit too much, but it did make for a lighter dessert. Next time, however, I think another 1/4 cup of coconut palm sugar would do the trick. Regardless, I was happy to enjoy another piece the following evening. And I’m half-wishing I had a slice right about now, as a mid-morning snack. Because after all, it’s pie.

Strawberry-Blueberry Pie (Gluten-Free, Dairy-Free)

Pie Crust (adapted from Simply Sugar and Gluten-Free)

1 c brown rice flour (considering using millet flour next time, or a mix of different flours)

1/2 c sorghum flour

1/2 c potato starch

3 T sweet white rice flour

1/2 t fine sea salt

7 T palm shortening, placed in freezer for about 20 minutes to harden

1 cold large egg

2 T apple cider vinegar

2 T agave nectar

1/4 c ice water

Heat oven to 425 degrees.

Whisk together rice flour, sorghum flour, potato starch, sweet white rice flour, and salt. Remove the shortening from the freezer and dice into small pieces. Place it evenly around the flour, and with a pastry blender, a fork, or your hands, mix until the flour has a mealy texture and the largest pieces of shortening are the size of small peas.

Lightly beat the egg in a small bowl. Add the vinegar and agave to the egg and beat well. Pour egg mix into the flour mix and stir until just incorporated. Next, drizzle some of the water over the flour mixture and stir in, just until the dough starts to come together. Add more water as you need, but don’t make the dough too wet. It should look “shaggy”. Push the dough together with your hands and place on a large piece of plastic wrap. Shape the dough into a ball, and flatten with your hands. Wrap the plastic wrap around the dough and place in refrigerator for 45 minutes to 1 hour, or up to overnight.

If it’s been several hours since your dough was placed in the refrigerator, allow it to sit out on the counter for 15-20 minutes before working it. Otherwise, place a handful of the dough between 2 sheets of plastic wrap (tape bottom piece to the counter for easy rolling) and roll out in a large circle about 1/8 inch thick. (You can store the rest in the refrigerator while you work on the dough piece by piece) If the plastic gets wrinkles in it, you can pull it up from the dough and lay it back down to keep rolling.

Peel top piece of plastic wrap from dough, and un-tape the bottom piece from counter. Place 8-inch pie pan upside-down on top of dough, and lifting from underneath the bottom piece of plastic wrap, quickly flip the dough and pie pan simultaneously so that the pie crust is now laying on top of the pan, right-side up. Press the dough down into the pan, and carefully peel away the plastic wrap. Pinch away the excess pie crust. You should have enough to roll out another, slightly smaller, circle using the same technique.

Filling

1 lb strawberries, hulled and cut in half

1 lb blueberries

1/4 c coconut palm sugar (considering doubling next time)

1/2 c potato starch

2 T lemon juice (or juice from 1 lemon)

2 t lemon zest (or zest from 1 lemon)

1 vanilla bean, seeds scraped

Combine filling ingredients together in a medium bowl. Fill bottom pie crust with filling. Place second crust on top, and crimp around edges to seal. Cut holes in center to vent.

1 egg +2 T water, whisked (for egg wash)

Brush crust with egg wash. Bake at 425 degrees for 35 minutes or until crust is browned and berries are bubbling. Remove from oven and allow to cool for 30 minutes before slicing. Serves 8.

This post is linked to Real Food Weekly at The W.H.O.L.E. Gang and RecipeLion’s April Blog Hop.

Winners of Lauren’s Gourmet Gluten-Free Baking Mixes

The FIVE winners of the Lauren’s Gourmet giveaway have been chosen, courtesy of random.org!

They are:

Commenter #26 – Venessa

Commenter #20 – Rebecca @ How The Cookies Crumble

Commenter #55 – Kim Belongia

Commenter #39 Amy Pritchard

Commenter #31 Nicole @ Specialdietcreations.com

To the winners – I’ll email you, but if you haven’t received an email, please contact me and I’ll get the baking mix of your choice to you!

Congratulations!