Panfried Potatoes

I prefer baby potatoes, or potatoes with thin skins for pan frying potatoes.  I find some types of potatoes hold up better than others during pan frying, but if you've par-boiled them first, it seems to make a big difference since they just need the time in a pan to brown rather than trying to cook all the way through.  The trick to delicious flavor? A mix of butter an olive oil (thank you Julia Child's - her DVDs of old episodes Are such fun on chilly winter nights).

And for anyone wondering why I've posted so little this December, it's because I've been cooking up a storm for a mega gluten free wedding reception for my brother Mike and his lovely new wife Amanda.  Expect plenty of wedding related posts and pictures to come! It was a great dessert-filled party!

Panfried Potatoes
Serves 4 (you can easily make more)

Wash and coarsely chop:
2-3 handfuls baby potatoes

Place in a pot with cold water.  Cover, and place over high heat until it comes to a boil.  Boil, uncovered ~10 minutes, until potatoes are tender.   Remove from heat and drain.

Heat over medium to medium-high heat:
2 Tbsp olive oil
2 Tbsp butter

Add and cook, stirring occasionally, until potato edges are browned and crisp on edges:
cooked baby potatoes
1/2 onion, chopped OR handful of green onions, diced (optional, but adds flavor)
note: I tend to wait until the potatoes have been cooking for a few minutes before adding green onions, if I'm using those. If using regular onion I add it at the same time as the potato.

Cooking potatoes a few minutes, before adding green onions.

Salt and pepper, to taste. 
Enjoy!

My "Stout Family Punch" Recipe - for all ages

This is the delicious punch recipe I remember from holidays as a child.  My papa, Monte Stout, or uncle, Randy Stout, would mix it up, and everyone (and I mean everyone) loved it.  It became affectionally known in our house as the "Stout Family Punch."  To me, it just isn't a big holiday family meal without it.   It's become a favorite (and is now requested in double-batch size) for the PEI MacEachern family Thanksgiving feast as well.  Enjoy!

Thanks Uncle Mark Stout for whipping up this delicious batch Christmas Eve! Yum!!!! 

"Stout Family Punch" Recipe

Mix together in a large punch bowl until thoroughly combined and sugar is completely dissolved:
1 large can pineapple juice (~46 oz)
1 can frozen 100% orange juice + 3 cans water (or 1 liter 100% orange juice)
1 packet tropical punch kool-aid (just the flavor pouch - don't add extra water)
1/2 - 1 cup sugar

Pour in slowly:
2 liters ginger ale

Your holiday is complete!
Enjoy!!!!!

Homemade Caramels OR Caramel Sauce

I've been whipping up caramels dipped in dark and white chocolate for my brother Mike's wedding. I'll have to add some extra pictures sometime when I'm not in wedding mode, but for now here are some I made awhile ago. These are decorated with chocolate transfer sheets after dipping in chocolate.  The best part about this recipe is it also makes an absolutely delicious caramel sauce, too!  Just cook it to a lower temperature and you'e good to go.  I prefer to use brown sugar for this recipe - white sugar gives a light flavor, light brown sugar a stronger, and dark brown sugar an even richer flavor.  You can even make a half recipe if you don't want as many caramels.  Enjoy!

Caramels dipped in dark chocolate with chocolate transfer sheets on top. Yum!

Homemade Caramels OR Caramel Sauce
Makes 9" x 9" pan OR 9" x 13" pan for thinner caramels

Butter a 9" x 9" pan OR 9" x 13" pan for shorter caramels.
*Use a metal pot (not a non-stick) in this recipe.*

Put into a high-sided pot with a candy thermometer in pot:
4 Tbsp butter
1 1/2 cup whipping/heavy cream
2 cups white OR brown sugar (brown gives a richer taste)
1/2 cup light corn syrup
pinch salt

Cook over medium heat until temperature of caramel mixture is:
228-233F for caramel sauce (temperature range gives thinner or thicker sauce)
OR
235 - 240F for caramels (temperature range gives soft caramels - too soft to dip, but nice to fill chocolate molds with up to stiffer caramels - still softer than store-bought, but hold shape.) I tend to go just to 238F for the caramels I want to dip in chocolate.

Remove from heat and IMMEDIATELY mix in:
1 1/2 tsp vanilla bean paste OR pure vanilla extract

Cool on a wire rack until room temperature (or let cool a bit and use anytime if making caramel sauce).   Cut into squares.  Wrap in wax paper or plastic wrap.  These are great cut into squares and dipped in chocolate.  Store extra caramel sauce in a jar.  Caramels keep for several weeks if wrapped well.

Enjoy!  

Kristin's Granola Bar Bites!

We found some tasty gluten-free granola bar-type cookies while visiting my sister in Dallas, Texas.  They were by Alyssa's Bakery and are gluten-free.  While they are called 'cookies' we found they're more like eating a little granola bar.  They were perfect for travelling, so we picked up extra boxes to go.  Once home, I have done some experimenting to come up with a similar style granola bar bite cookie. These have been a hit! And are SO easy to whip together.  My friend Julie told me I have to get these posted asap so she can make some herself!  They freeze well, too, so I tend to keep a bag in the freezer that we can just take out a few at a time as we want them.

Fresh out of the oven granola bar bites

Kristin's Granola Bar Bites!
Makes ~20 granola bar bites

Combine the following in a bowl or mixer:
1 cup oats (use gluten-free oats if celiac or sensitive)
3/4 cup oat flour (use gluten-free if celiac or sensitive)
1/2 cup finely ground raw sugar or organic cane sugar
1/4 cup flaxseed meal
1/4 cup ground chia seeds
1/4 cup unsweetened coconut
1/4 cup dried cranberries
1/4 cup dried black currents
1/4 cup coconut oil
2 Tbsp olive oil
2 egg whites
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking soda

Scoop 2 Tbsp scoops onto parchment paper-lined baking sheets.  Cook at 350F for 9-11 minutes.
Transfer to cooling rack to cool.  These freeze really well and are great for snacks. Enjoy!

We love making and eating crepes around here.  They never last more than a couple days since everyone wants to fill them with savory and sweet things for every meal! I played with the combination of flours a bit - wanting something that was not all cornstarch or brown rice flour.  I love how these turned out - I have made them this way a few times now, and they are delicious. Enjoy!

A plate full of ready-to-eat crepes! Delicious!

Crepes with local flavor - local cheese, meat, spinach, cucumbers & colorful brussel sprouts with a dollop of hot pepper jelly my friend Julie and I canned on the side! Yum!

Crepes - for savory or sweet fillings!

Makes 24 10" crepes

Preheat 10" crepe pan over medium-high heat.

Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Add and blend in:
4 Tbsp butter, melted

Butter pan only for 1st crepe.  Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things.

Put on plate, then repeat.  They can be stacked right on top of one another.  To save leftovers, cover plate with crepes with plastic wrap and refrigerate.  Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)

I warmed one side of the crepe briefly, then flipped it over and put local cheese, local smoked turkey & local organic spinach on one half.  I folded it in half, then half again, as shown below.

I cooked the crepe briefly on each side before serving.  These were a HUGE hit! Delicious!

Crepes - for savory or sweet fillings by Successfully Gluten Free!

Chili - with multiple veggie options

My go-to chili recipe, in time for chilly weather!  I tend to vary things up when I'm making chili, throwing in different types of veggies depending on what I have on-hand, or what sounds good at the moment.  I've given a number of options here - and just written 'optional' next to them.  You can throw things in that you like and leave out things you dislike.  A win-win for everyone! We like to eat it with a variety of things -  homemade cornbread, tortilla chips, over baked potatoes, on top of nachos, with GF crackers or bread.  This version isn't too spicy - but I tend to just add an extra pinch of cayenne powder, and use a heaping Tbsp/tsp of chili powder and cumin if I want a spicier chili. Enjoy!

Chili made with sweet potato & corn, topped with cinnamon-sour cream, fresh cilantro & green onion. Mmmm... 

Fresh chili in the pot - almost ready to eat! Made with local corn, onions & purple celery!

Chili - with multiple veggie options

Serves 4-6

In a medium-large pot or large high-sided frying pan, heat over medium to medium-high heat: 

2-3 Tbsp olive oil

Add and let cook 2-3 minutes: 

1 onion, chopped

Add in, cooking until browned:
1 lb. ground beef 

Add in a variety of the following veggies, and cook 3-5 minutes, until veggies are tender, but not soft: 

3-4 cloves garlic, minced

1 sweet potato, peeled & diced in small pieces (optional)

1-2 stalks celery, diced (optional)

1 green pepper, chopped (optional)

1 small zucchini, chopped (optional)

1 small yellow squash, chopped (optional)

Add: 

1 large can diced tomatoes

1-2 cups beef broth (add more/less depending on thick you like your chili)

1 Tbsp chili powder

1 tsp ground cumin 

1 - 1 1/2 tsp salt

1 tsp garlic powder

1/2 tsp fresh ground pepper

Bring to a boil.  Lower heat and let simmer ~20 minutes.  Check to make sure the sweet potato is softened.  I like to cut them into very small pieces, so they cook quickly. If it's not, continue simmering a few extra minutes.  

Add: 

1 can kidney beans and/or black beans, drained

1 cup frozen corn kernels (optional)

Let chili simmer ~10 minutes after adding beans and corn.  Serve hot with your preferred side and/or toppings. Enjoy!

Topping ideas: 

grated cheddar cheese

sour cream (add a pinch of cinnamon to the sour cream for something a little different)

fresh cilantro

sliced green onions

Side ideas: 

tortilla chips

nachos

homemade GF cornbread

homemade GF breads and/or crackers

(Hearty Jalapeno-Cheddar bread is delicious!)

baked potatoes

Chili topped nachos! (still steaming)

Tempering Dark, Milk or White Chocolate

There's a great deal of information out there regarding tempering chocolate.  Unless you want shiny dipped chocolates, chocolate decorations, or molded chocolates that can last days without looking funny (blooming to streaking) - don't bother with tempering.  Just following the instructions I've given here for dipping your chocolates, and enjoy.  Anything eaten within a day or two will look just fine made this way.  And if you store your chocolates in the refrigerator, they can look great for a couple weeks.  However, sometimes I want lovely crisp, shiny tempered chocolate.

Homemade molded truffles & caramels, decorated with edible shimmer, colored cocoa butter or chocolate transfer sheets. 

Why would you want to temper your chocolate?  The short story is: Tempered chocolate has a smooth sheen.  It hardens quickly - so you don't have to put things in the refrigerator to cool/harden the chocolate. It's crisp and not soft, so when you bite into it, it isn't mushy tasting - it snaps.  If you make molded chocolates, dip chocolates, or make chocolate decorations - it is nice to temper the chocolate or you might get what is called 'blooming' or 'streaking'.  There's nothing wrong with chocolate that has streaks or blooming in it, but it doesn't look as pretty and means your chocolate won't have that crisp snap to it since it's not "tempered".

Molded pear-shaped truffles with chocolate just going out of temper - hence the swirls. No problem! Still tastes delicious - and looks rather neat, too. (Although I try not to do this)

I love making molded chocolates - although I keep it to about once or twice a year that I get out my molds and whip things together.  I'm all about simplifying my cooking while ending up with the best possible result, and this version of tempering chocolate is about as good as it gets. You still need patience during the cooling part of the process.  If you're nervous about using a microwave to make these. No problem!  Just set your toaster oven (or regular oven) to 175-200F and use that to slowly heat up your chocolate.  It takes a bit more time to bring things to temperature, and you still want to remove the bowl every couple minutes to stir the chocolate, but since it heats a bit slower, it will give you a bit more time to get used to how quickly chocolate heats up and how slowly it cools down.

A variety of molded chocolates - made with tempered chocolate. 

Tempering Dark, Milk or White Chocolate
Based on directions in the book 'Making Artisan Chocolates' by Andrew Garrison Shotts (a beautiful chocolate making book)

You can temper as much or as little chocolate as you like.  Just use the following percentage guideline:

Place 75% of your total amount of high-quality chocolate (chopped or as chips) in a microwave-safe bowl.  Save 25% chopped, chips or as a large hunk for later.  (For example, I typically use 3 bags ghirardelli or guittard chocolate chips and save 1 bag for later in the recipe. I find milk & white chocolates can be thick and a bit difficult to work with - but the guittard chips seem a bit less sticky than ghirardelli.  My favorite are Callebaut, with a proper consistency for molding, but I have to order these online.  However, the taste and texture is wonderful to work with!). 

* Purchased chocolate chips have varying amounts of cocoa butter in them. Some melt and are quite sticky and others are nice and smooth and flow easily.  Unfortunately, for most of us not ordering bulk from chocolate companies, it just takes a bit of experimentation to find the right kind.  Just don't get any chocolate that has 'extra' ingredients added into it, or it won't temper properly.  I find milk chocolate tends to be harder to work with and temper than dark chocolate - so best to keep that in mind!

Tempering process:
Usually takes me ~45 minutes - 1 hr.  A little longer if heating in toaster oven/regular oven (as mentioned above as a heating option, though the cooling time is the most time-intensive part of this process). 

Step 1: 
Heat 75% total chocolate in the microwave for 60 seconds at 50% power.  Stir well (even if it looks like nothing has happened).  Repeat heating and stirring process.

Heat until 115-120F.

Step 2:
Place bowl on the counter and let SIT for 10 minutes.

Step 3:
This next step takes time - be patient as you wait for your chocolate to cool.
Start adding ~ half of your 25% remaining chocolate by handfuls to your melted chocolate.  Stir in thoroughly.  Stirring every 20-30 seconds, allow the mixture to lower in temperature to:
86F for dark chocolate
81F for milk or white chocolate
When your initial chocolate you've added has melted in most of the way, add another handful or two of chocolate to your mixture to help it continue to cool.   Keep stirring every 20-30 seconds.  Be patient!  This can take 30-45 minutes or more depending on how much chocolate you have melted.

Step 4:
Once your chocolate has cooled.  Return it to the microwave and heat 1-5 seconds at 50% power.  Chocolate heats fast compared to how slowly it cools!  You don't want to go above 91F for the dark chocolate or ~89F for the milk chocolate, or the chocolate will go out of temper.
Heat chocolate to:
89F for dark chocolate
86F for milk or white chocolate

You can scoop out any chunks of chocolate that didn't melt all the way.  (Plop them on parchment paper and save them and reuse them next time you temper chocolate - or save for chocolate chip cookies, etc.)

Step 5:
Test your tempered chocolate on **parchment paper by drizzling a small bit with a fork. It should harden quickly.

Now, work quickly!  Use chocolate however you like for molds, dipping, piping decorations, etc.  Don't use too much chocolate from the bowl at a time, so the chocolate stays warm.  If you worry it's cooling, place it back in the microwave for 1-5 seconds at 50% power.  Make sure to give the chocolate a stir occasionally, so you can keep it in temper.

If you lose the temper, then you will have to reheat the chocolate back to 115F-120F and start the process again.

**Parchment paper is wonderful for chocolate making - I use it to line the counters & line cookie sheets.  I line containers with it before putting tempered chocolate items in them.   It helps a great deal with clean-up, too!

Molds filled w/ tempered chocolate, then shaken to remove excess, and excess scraped off with a knife.

Molds filled most of the way with white chocolate ganache filling. Extra white chocolate was put on top once filling set.  I find they're easier to get out if I pop them into the refrigerator for a few minutes before removing. (Plus, I sometimes don't bother tempering the chocolate going on the bottoms, so refrigerating it a bit helps it harden).

Finished chocolates - lightly dusted with edible shimmer.