Thursday, September 27, 2012

Gluten Free Stuffed Peppers

Hello GF Friends! :)

Sorry I've been a little quiet the past few days. Did I mention that we are putting up our house for sale (very exciting! Time for an upgrade!), that Chloe started school in a new class (+ that it's been quite the transition), and that summer/early fall cleaning is in full effect in our house?

Did I mention that in order to sell your house, you shouldn't cook in the kitchen and make a big mess? (I'm laughing on the inside...NOT!)

No? Well, now you've officially been informed. ;) My goal is to write on this blog every day or every other day -- so just know that this every few days business isn't going to be my "norm". It's just...my norm for the next little while.

Anyhoo -- moving on to the delicious Gluten Free recipe that I have to share today!

Stuffed Peppers!



This was literally the first time that I've ever made Stuffed Peppers + it certainly won't be the last! It's now my favorite recipe! It's timing also couldn't be more perfect, now that Fall has officially arrived. :) It just screams...eat me on a cold night. Well, if we had cold nights already here in Southern California.

Not to be confused, of course, with eat me just after you do your Insanity workout + you're sweating to death. HA! (Which is going GREAT by the way!)

See?

Hello sweaty, shiny faces...



{All in the name of a good laugh!}

It was still amazingly de-lish + I enjoyed every bite! Despite the exhaustion from my workout + despite that it was hard to lift the fork to my face. HA!

And yes, if you're wondering, we use dinner as a reward for doing our workout. Clever, right? ;) Sometimes I have dessert waiting too. You know...for double the motivation!

What can I say? We're FOODIES through and through!

Moving on...
I got this recipe from the Artisinal Gluten-Free Cooking Cookbook that I shared with you all a little bit ago. I'm seriously impressed by how this dish turned out + it makes me eager to try some more recipes in this book!

Ready to make these delicious mini masterpieces too?

Follow my lead, Gluten Free friends! :)

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Note: If you don't have any cooked white rice around like we do -- go ahead and do that first. You'll need 1 cup for the recipe!

Got some rice ready? You're all set to go!

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Prep Time...
First start by Preheating your oven to 350 degrees.

Next, you'll need trim cut off the tops of 4 bell peppers (any color of your choice; I went with red + green. I was feeling festive!) + remove the stems, seeds, and membranes.


Then dice up 1/2 of a medium sized onion + 1/2 of one more bell pepper.

The directions in the recipe said that I should dice up the tops of the bell peppers I already used (which you could do) -- but honestly -- I couldn't quite figure out how that was possible, so I used a 1/2 of an additional bell pepper.

Yep, that's how I roll. I will always choose the easy + less time consuming route. If it takes time to figure out what to do -- I skip it, move on + come up with a variation of my own! ;)

Time To Bake {Round 1}...
Next, drizzle a little bit of olive oil in the bottom of a baking pan (cookie sheet) and place the peppers cut-side down. Rub the oil all over them on the back sides as well.


Bake the peppers for 25 minutes, or until the flesh is tender and the skin starts to look a little brown. Just a little!

Skillet Time...
Meanwhile, heat a small amount of olive oil in a skillet. Add the diced onion, reserved diced bell peppers, and garlic. Saute until the onion is translucent.

Add the ground turkey and cook until browned.


Stir in the cup of cooked rice.


Stir in the can of diced tomatoes (including the liquid).


Add the Worcestershire sauce, dried oregano, dried basil + salt and pepper.



Remove the peppers from the oven and turn them over so the cut sides are now facing up (like a bowl). Begin filling up your peppers with the filling.


Sprinkle some fresh cheese on the top + Bake for an additional 20-25 minutes or until the cheese is melted. Serve + Enjoy!! :)

Voila! You're finished! Not too difficult, right? :)


Happy GF Eating, My Friends + Happy Stuffed Pepper Cooking!

P.S. Did you decide to make this dish + you loved how it turned out? Comment below + let me know or post a picture to my Instagram and CC me by putting "@House054" in the comment section of your photo.

That way, I can see all the beautiful Gluten Free deliciousness-es (It's fun to make up new words, LOL) that you make! ;) And please, let me know if you have any questions. I know many of you are new on this GF journey!
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Monday, September 24, 2012

Pumpkin Muffin Love - Glam Style!

Chrissy, my new Internet CFF (Celiac Friend Forever), just posted a video over the weekend of her baking my Gluten Free Pumpkin Spice Muffins!

Check out her video + hear her review! :)


Thanks Chrissy! I think you and the kiddos will now be my official taste testers!

Next thing on the "Must Make List" should be my Gluten Free Grown-Up Baked Mac + Cheese! The kids will LOVE it + so will you! It's as easy as it gets!

Happy Monday + Happy GF Eating!
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Friday, September 21, 2012

For Those Born The Year of The Celiac

Here's a little humor to celebrate that it's Friday...and that we all have celiac + are in this together!

I "met" Chrissy via Instagram + I've gone a little gaga over her celiac + Gluten Free related videos on YouTube. I couldn't help but share! :)

What I love most about the message she's spreading, is that it's ok to laugh + find humor in the challenges we're faced with. Chrissy, you're so right -- laughter really is the best medicine. :)

If you'd like to learn more about Chrissy, you can head on over to her site.



Happy Friday Everyone + Best of Luck Today Fighting The "Gluten Ninjas"! ;)
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Thursday, September 20, 2012

Jon's Should-Be-Famous Mexican Rice (Gluten Free)

Today's recipe is one I make at least twice a week. It's Chloe's all-time favorite dish  + often times, it's the first thing she asks for in the morning. "RICE!"

My reply?
"Chloe -- it's 6:30 in the morning. You can't have rice. It's breakfast time."

To be completely honest, I usually turn my head and laugh right after answering her. It's cute that she's learned how to say it -- but not so cute 2 hours later when she's still asking + protesting that it's unfair that rice isn't allowed at 8 am.

Oh, parenthood. Sometimes you've just gotta laugh. :)

Truth Be Told?
This is pretty much the most-amazing-rice-of-all-time. Chloe's not the only one in our family who is obsessed with it.

Make this and you'll understand why! :)

This recipe was passed down to me, by my friend Karini's husband, Jon. Like the stereotype goes re: firefighters being good cooks -- in the case of Jon -- it is absolutely TRUE! The man is a serious cooking genius. He should open a restaurant or a catering business. Or maybe just make a blog!

Yes, Jon. I just announced that. Now please go do it! ;)


Cooking Beginner...
We can all guess who I went to, when I was newly diagnosed + needing to learn how to cook, right?

I went to Jon.

Even though I knew he didn't cook or eat Gluten Free -- I knew he could teach me the skills I needed to learn to cook more for myself + help me get the ball rolling!

His first lesson? Chicken Enchiladas + Mexican Rice. For weeks -- those were the two things I made all the time.

Now -- it's my turn to pay it forward! :)

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A Little Tip Before We Begin...
The trick with this rice is to NOT to leave it until you have everything in the pot + boiling.

So here's my warning -- prepare yourself so you have 15 minutes of FREE, uninterrupted time before you make this, especially the first few times when you're learning. :) You'll be "browning" the rice and it has to be constantly stirred.

Here's a video of someone making a similar rice recipe, so you understand what I mean:
YouTube Video (Note: This is NOT how I make Jon's Rice Recipe, but it's very similar in terms of how to "brown" the rice. You need to constantly stir it so it doesn't burn.)

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Time For Some Prep...
To prep this dish you'll need to dice up 1/2 of a white onion + puree your Mexican Tomatoes (found in a can).


I puree my tomatoes by usually throwing them in my food processor.

A Tip...
Want to save time the next time you go to make this dish? Puree up a couple cans at a time, place the extra pureed tomatoes into baggies, label + freeze until you need them.

Defrost + you're ready to go!


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Time To Make Some Rice!
Start by turning your burner to a Medium-High Heat

Put about 3 tablespoons of corn oil + 2 cups of long grain white rice into your pan. Begin stirring your rice (this is that interrupted time I spoke to you about) + keep stirring it until you see it start to turn a very faint, light brown. 




Add your diced onions + Stir for another 3-4 minutes or so. Keep stirring! :)




The rice will start to feel almost fluffy-like when you're stirring it. It'll feel like it's a different consistency. That means it's time to add your pureed tomatoes, chicken/vegetable broth + salt.

1 can pureed mexican-style tomatoes
3 1/4 cup of chicken or vegetable broth
1 1/2 teaspoons of salt (or to taste if you like more)


Turn up the heat to high + bring this liquid deliciousness to a boil.

Once it boils, stir everything one last time + then cover.




Turn your heat down to medium-low + let sit for 15 minutes.

At 15 minutes check the rice. If it's still really moist -- let it sit longer. It can take up to 20 minutes.

Stir to combine all the ingredients + then it'll look like this:


Voila! You're done! It's time to serve it + eat it!

Recently I made this rice + paired it with my hubby's Gluten Free Tamale Pie recipe. I'll share this recipe soon! :)



Enjoy + Happy GF Eating! 
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Monday, September 17, 2012

Giveaway Results!

Good Afternoon!

It's Monday -- which means it's time to announce the winner for my first Giveaway @ House 54! Thank you to all those who participated + for everyone who's following along! :)

Drum Roll....


Ginger - you're the official winner of 6 assorted King Arthur Flour Gluten Free Mixes! Please email me with your information + put "Giveaway Winner" in the subject line!

You're going to love these products! :)

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Ok, GF friends! I'll be back this week with that Mexican Rice recipe that my "Little C" loves so much! See you all then!

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Friday, September 14, 2012

Technical...Difficulties!

Are you experiencing problems trying to comment on my site? Well, it's come to my attention that you're not alone!

I've been made aware that some of you are experiencing technical difficulties when trying to enter your comment for the Giveaway. Actually, a lot of you are. To be honest, I'm not quite sure what's going on -- but I made a few 'tweaks' in my settings + contacted an IT friend in hopes of getting this resolved!

I think I may have fixed it! So go ahead and give it another go!

What To Do If You're Still Experiencing Problems Commenting?
Please email me (the little PINK mail button is in the top right corner - info@house-54.com) or message me on the House 54 Facebook Page. You can enter the Giveaway this way or just notify me of what the problem is that you seem to be having. Some of you have mentioned that the screen is just going blank when you hit "Publish". Please let me know if this is still the case.

To Give Everyone A Fair Chance...
I'm also going to extend my Giveaway through Sunday night (ending @11:59) to accommodate for those of you who haven't gotten a chance to enter the Giveaway due to this problem. I'll now be announcing the winner on Monday morning! Print Friendly and PDF

Thursday, September 13, 2012

Celiac Awareness Day + A Giveaway!

Hello Again Friends! :)

Do you know what today is? It's Celiac Awareness Day! It's a day about recognizing the importance of our health, eating healthy and Gluten Free, and of course, celebrating all of those special folks like myself who have been diagnosed with celiac disease.

(If you're new, don't gasp! It's not as crazy as it sounds. I'll live. LOL.)

So in honor of today, I've decided to whip up something special -- my first GIVEAWAY!!

Here's the big prize:

SIX Packages of Assorted Gluten Free King Arthur Flour Mixes!


The lucky Giveaway Winner's Package will include the following:
1 Gluten Free Bread Mix
1 Gluten Free Cookie Mix
1 Gluten Free Pancake Mix
1 Gluten Free Brownie Mix
1 Gluten Free Yellow Cake Mix
1 Gluten Free Multi-Purpose Flour

You have all heard me rave about this brand. You know I think it's one of the best! Now it's your chance to see + taste it for yourself! :)

To Enter The Giveaway, You Must Do The Following:

1. Sign onto Facebook and "Like" our House 54 Page. (Don't have a Facebook? Please just NOTE that in the comments section below.)

2. Add yourself as a "Follower" on the House 54 Blog. (Look for button "Join This Site" in the left hand column.)

3. Comment below with your favorite dish that you miss the most (or would miss the most) since going Gluten Free! If I'm inspired by one of your comments, I might just show you how to make it Gluten Free! :)


** You must complete ALL 3 to be officially entered into the Giveaway ** One Entry Per Person **

The winner will be announced on Saturday morning! You have until 11:59 on Friday night to enter! 


Happy Celiac Awareness Day + Best of Luck To All Who Enter!
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Gluten Free Meat Lovers Pizza!

Ok, who misses pizza? Let's see a show of hands. Yes, I'm asking you to raise your hands at your computer + pretend I can see you. LOL. ;)

(You know I just made you laugh)

Ok, now...who wants to learn how to make a delicious Gluten Free Pizza at home? The kind with fresh, yummy mozzarella cheese, delicious sweet basil sauce and topped with homemade ground beef + turkey pepperoni?

Still got your hands up?

Ok, good. Today, I'm going to show you how. :)



To make this recipe, you'll need Bob's Red Mill Pizza Crust Mix. What I love best about this brand is it's taste + accessibility. I can usually find this at my local Ralph's, Whole Foods, Sprouts, Henry's and yes -- even Big Lots. And I've bought it for as low as $2.50.

When in doubt + can't find it? As always, you can head on over to Amazon + get it shipped!

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A Few More Reasons I Love This Brand...
* Bob's Red Mill understands the importance of us celiac folks eating Gluten Free. Check out their Gluten Free Story.

* They have a variety of products -- all of which I LOVE! I use their cornbread (FYI) to make a scrumptious Cornbread Stuffing for Thanksgiving even! (I can't wait to share this in the upcoming months!)

* Their pizza dough is one of the easiest to make! And trust me, I've tried a lot of GF brands. Instead of having to load your hands up with tons of oil to keep it from sticking to you -- you can just use water!


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Prep Time!
Preheat your oven, friends. Do that first before anything else. 425 is the magic number! :)

Cheese:
Next, shred some fresh mozzarella cheese. I usually shred the entire block so I won't have prep later for other recipes I'll make later in the week. Fresh cheese is the safest for you!


Yeast:
Tear open the Pizza Crust bag + find the yeast packet. You'll feel a little bit like you're opening an old box of Cracker Jacks + looking for the hidden prize inside. ;)

Please tell me you know what this is. I fear I'm getting old.

Now...add the yeast packet to 1 - 1/2 cups of warm water. Let it sit for a few minutes.


Herbs:
Chop up some fresh herbs -- basil + oregano. If you don't have fresh -- dried herbs is O.K. too!

I want to chop up enough for about 2 tablespoons of each to put into the dough.


Ground Beef:
Lastly, cook up about 1 pound of fresh ground beef. 


Drain the fat. 

Add 1 -1/2 teaspoons of salt + pepper, 1- 2 teaspoons of red pepper flakes, and 2 teaspoons of 'Mrs. Dash' to the now, cooked ground meat. You really want to make sure it's nice and seasoned. This is key to this pizza tasting so amazing!

Note: Always be sure to TASTE your food as you go. Once the meat is cooked + you begin adding the seasonings -- Taste It. If it doesn't taste salty enough...add more salt. If you want it to have more of a 'kick' in flavor -- add more red pepper flakes. 

This should not taste bland. And remember -- it's always better to add a little + add more seasonings later as you go. You can always ADD but never take away too much salt or seasonings. ;)


Stir until combined. Turn off the heat + set aside for later.

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Time To Make Some Pizza Dough...
Everything I've shared up to this point is on the back of bag, by the way. It's not until later when I add those fresh herbs I chopped up, that it becomes a "Katie dish".

Add 2 eggs + 2 tablespoons of olive oil to your electric mixer.


Add the water + yeast mixture you set aside to the bowl. Mix for just a minute.

Then add your Bob's Red Mill Gluten Free Pizza Crust Mix the bowl. Stir until combined.


Now toss in your fresh herbs (oregano + basil) that you chopped up earlier.


Mix until combined. 


Cover bowl + put dough aside to rise for about 15-20 minutes. Sometimes I even put it on top of my already preheated oven for about 5 minutes, to give it a little help + make it go faster. ;)


You won't notice it rise that much, so don't worry if it doesn't look much different. It'll still taste great!

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Time To Make A Pizza!
Run your hands under water + grab the pizza dough out of the bowl. Begin spreading it out nice and thin.


If your hands start to stick to the dough, add more water to your hands + continue spreading it out.

I like to use a nice BIG pizza pan because I like this crust thinner.

Here's the finished product:


Baking: Round 1
Now throw this baby into the oven, without toppings, for 7-9 minutes + let it crisp up a bit.

Toppings Time!
Once your pizza crust is out of the oven, it's time to add your toppings! I start first by generously coating the pizza with my favorite sauce. I used Classico's Sweet Tomato Basil Sauce.

Once you get a nice thick coat of sauce (I used about 3/4 of the jar) -- I begin topping all the remaining ingredients onto the pizza, including the cheese + meat I prepped earlier.


Lastly, add your GF turkey pepperoni!

Layer it on however you like it. This is, after all, your pizza! ;)


Baking: Round 2
Once you have all of your toppings on your pizza (remember, you can add anything you'd like -- this is just MY personal favorite) -- you place it back in the oven for 15 - 18 minutes.

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Time To Eat!
Once out of the oven, let your pizza cool for about 8-10 minutes. This way the cheese and toppings that you spent all that time placing onto your pizza, don't fall off.


Cut, Serve + Enjoy!



Happy GF Eating Everyone + Happy Return of Pizza To Your Kitchen!

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Wednesday, September 12, 2012

News + A New GF Cookbook Resource

Good Morning Blogosphere!

I have a couple of updates! First of all -- I updated my Gluten Free Baked Ziti Recipe last night. For those of you that don't know -- it was the very first recipe that I posted on House 54. At the time, I was still learning what I was doing + how many pictures I wanted to post. I've now I've decided that I needed to go back and give that recipe the little umph! that it deserves!

More pictures were added, more details were given + I sure hope you enjoy it! :)

It's a recipe that I make on a regular basis + is one of the most "no fuss" recipes that I know! If you haven't tried it -- now's your chance! :)

Already tried my GF Bake Ziti?
Why not change it up by adding some of your favorite meats to the dish. I personally love adding homemade meatballs to mine! :)

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More News!
I got a new cookbook this week that I absolutely HAVE to share with you! It's called, "Artisanal Gluten-Free Cooking" and it's by Kelli + Peter Bronski.


Something tells me that this cookbook is going to be the resource for some pretty amazing upcoming recipes on House 54! If you haven't learned by now -- I'm not the kind of gal that tries to "reinvent" the GF Cooking Wheel. I just try to follow it + show you how to do the same. I share what I find, in hopes that it will benefit you as well.

I'm also a visual kind of cook + baker. I need me some pictures to make it through the recipe. I figure you you might too + that this would prove helpful. ;)

And the teacher in me? 
Oh, she's just giddy. I'm loving blogging. I love that I can teach GF cooking to my hearts content + I don't have 30 children running around me while I do it.

Just one lovely child, of course, that I happen to be fortunate enough to call MINE.



Nice compromise, eh? I sure think so! :)

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Stay tuned this week! There's more to come...including this recipe:



It's the first on my "Gotta Make" list. I've been craving this ever since I had to Go Gluten Free 4 years ago! I can't wait! :)

Happy Wednesday Everyone + Happy GF Artisanal and Ziti Cooking! 

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Tuesday, September 11, 2012

Greek Salad + Baked Chicken (Gluten Free)

Hello + Happy Tuesday! :)

Today's recipe is super healthy. 

Yes, this confirms the end of the "summer survival" that I mentioned -- where I made every Gluten Free comfort food dish that I knew, just to make it through the last weeks of summer. It was a busy couple of months!

Don't get me wrong -- those "comfort food" recipes won't disappear. I just think it's time for sharing a few more healthier options as well! Especially because Stanton + I started the Insanity workout yesterday. 

Have you all heard of this? I've seen people's final "reveals" and oh my gosh! I am just shocked! And yes, we've heard it's called "insanity" for a reason.

Insane it was. 

A big part of initiating this insane workout routine, will also mean that we'll need to be more conscious about what we're fueling our bodies with, and making sure we're eating enough protein + veggies.

Hence why I made my version of a Greek Salad to share with you today. :)



This recipe is so SIMPLE!

And so is the dressing! You can even double or triple the recipe if you'd like + keep it stored in your fridge for up to a week! Making my own salad dressing has become one of my favorite things to do.

I'll never buy store-bought salad dressing again!


The Best Part?
I know exactly what went into my salad dressing + I know it's made with fresh ingredients. I don't need to worry about preservatives or additives that could make me sick.



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Want to make it a Greek Salad With Chicken?
Easy peasy! This chicken is a great way to fuel your body in a healthy conscious way. It's also baked in the oven + this is one recipe you can't screw up! It's too easy not to make!

Season + coat with olive oil. Flip once through the 30 minute cooking process and Voila! Done.





Want To Make This Chicken Solo?
How about pairing it with some Perfect Rice?

You can top it with your favorite Salsa, Sweet Chili Sauce or Spaghetti Sauce. :)

You can also throw it in the oven with some chopped onions, veggies + fresh tomatoes. It's so delicious! Just make sure you use enough seasoning and I always add lots of garlic!


If you prefer grilling your chicken -- this recipe will work for that too.

Just throw it on your grill (indoor or outdoor) with the same marinade/seasonings, instead of in the oven like I'm showing you.


I sure hope you enjoy today's meal! I know I did! :)


Happy Gluten Free Eating + Happy Insane Workout Week For Us! Wish Us Luck! ;) 
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