Whether or not gluten is for you, this yummy taste treat has never been easier! It literally takes 5 minutes to prepare the gravy. Here's how it's done:
Brown sausage with seasoning salt until all pink has disappeared.
Pour off excess grease (leave a little for flavor). Pour in the milk and stir.
Then stir in the thickener (it looks a little like instant dry milk). If you stir it in when the milk is cold, you can just use a fork. If you wait until it's hot, you'll want to use a wire whisk. But it still works fine.
Heat to a serving temperature--give it about ten minutes to reach maximum thickness. Serve with standard or gluten-free biscuits for a real taste treat!!
Home-canned Tomato Soup
Home-canned Tomato Soup--Well worth the trouble!!
Ever thought of canning your own tomato soup? Seem like a lot of trouble? I mean, you can buy it in a can for . . say. . under a buck. But this is REAL tomato soup--rich with basil and with enough substance to serve for dinner! Add a grilled cheese sammie and you've got a real adult meal!
Of course, tomato soup starts with tomatoes--Ripe, red tomatoes picked at the peak of ripeness and processed. Or frozen to be transformed into a tomato delicacy in the dead of winter.
So here's the easiest way to make your own high-quality tomato soup. First, tomatoes. Paste tomatoes (like Romas or San Marzanos) are a great start, although the recipe in this post was developed using standard tomatoes.
Here's a great way to use up those ripe bananas on your counter to make a lower sugar treat packed full of fruity goodness. The delightfully crisp crust is a delicious contrast to the tender inner muffin. This is a really great muffin!
Nobody needs a "go-to" meal more than the gluten-free eater--the budding athlete that comes home from football practice famished, the college student who is always on the run, the harried mother of young children who just doesn't have the energy to cook one more complicated dish, or anyone who needs a "fill-in" meal when whatever a group has planned just doesn't fit into the gluten-free lifestyle. And this gluten-free Macaroni and Cheese is so good that you'll never feel deprived! One bowl, 9 minutes, and pantry-friendly ingredients makes this a meal you'll go back to time and time again!
A note about cheese: Pre-grated cheese is fabulously simple, but you'll never get the silky smoothness of a sauce made from cheese you grate yourself. The manufacturers use powders to keep the grated cheese from sticking together and they don't melt well. Just saying . . Also--about cheese choice: I like a good sharp cheese for tons of flavor, but if you like a mild flavor with lots of stringy goodness, a mild cheddar might be your preference. The gooey-ness comes from a cheese high in fat, like mozzarella.
Easy Chicken Alfredo
Need an easy meal for a large group? This recipe can easily be multiplied and is sized for commercial foil pans. It can also be frozen to bring out for a busy day.
4 generous teaspoons minced garlic (bottled with water and phosphoric acid)
2 c. chicken broth
1 c. water
1 1/2 lb. cooked chicken pieces
2 c. milk
3/4 c. Ultra Gel
1 8 oz package cream cheese, room temperature, cut into cubes
1 c. shredded fresh Parmesan cheese (in refrigerated section)
1 c. heavy whipping cream
Instructions
Cook pasta according to package directions, salting the water liberally. Be careful not to overcook--if the pasta absorbs too much water, the pan will be too full! And the pasta will be soggy.
While the pasta is cooking:
Melt the butter--add the garlic and saute until fragrant.
Add the chicken broth and water
Add the chicken and allow to simmer for ten minutes. Remove chicken and reserve
Add milk to broth, then stir in Ultra Gel gradually with a wire whisk.
Add cream cheese and cook slowly until melted.
Add Parmesan cheese and stir until melted, then stir in cream.
Season to taste with salt and pepper if desired. Be careful about adding more salt, as the pasta will be salted.
Layer ingredients in 9 x 13" glass casserole dish or commercial foil pan, starting with a little sauce, then 1/2 pasta, then 1/2 chicken, then 1/2 of remaining sauce, remaining pasta, remaining chicken and finishing with sauce
Cover with foil if using a 9x13" pan or foil lid if you're using a foil pan and seal tightly.
If serving immediately, bake at 325 for 1 hour. If cooking later, refrigerate, then cook slowly at 300-325 degrees for about 2 hours. Be careful about using a higher heat as the sauce can easily scorch.
NOTE: If you use a foil pan you might want to bake on a cookie sheet for easier handling.
I made Chicken and Wild Rice Soup yesterday when the temperature lows were in the 40s here in the Northwest. Creamy, hearty, and yummy!! And SOOO easy--cut up the veggies the night before and the soup will go together in minutes. And with the wonders of an electric pressure cooker like the Instant Pot, it can be done in minutes. No thickenings to make--Ultra Gel stirs in to just the consistency you want, with no danger of curdling the fragile milk base.
Place chicken breasts in the bottom of an Instant Pot (or other electric pressure cooker). If the breasts are very large, I cut the into 2 or 3 pieces for even cooking.
Add chopped onions, celery, carrots, mushrooms on top of the chicken breasts.
Add wild rice, chicken bouillon and chicken broth.
Seal the Instant Pot and set to cook on high pressure for 20 minutes. Allow to Naturally Release for ten minutes, then vent any remaining pressure manually.
Break the chicken pieces up with a fork or remove them to a plate and cut into cubes or shred. Add chicken back to the soup.
Stir in half and half, then thicken by adding 1/2 c. Ultra Gel gradually, stirring constantly. Allow to thicken for five minutes, then add another 1/4 c. if you want it thicker.
I've spent a lot of time looking for the perfect apple pie--amply filled with slices of cooked apples, no "cave" between the crust and filling, and no oven boil-over (the Thanksgiving horror). I've tried many different recipes and processes over the years, but I think the real secret is in the process and the thickener. When I judge fairs, one of the things I look for in a fruit pie is the ability to "almost" hold its shape when cut. The filling should not be rigid, but should "bulge" and the liquid should be clear-colored and glossy-well-thickened but not pasty. I think you'll find that this recipe creates a finished product that can make your apple pie your family's favorite!
8 c. peeled and sliced tart apples (about 1/4 " thick) - pack tightly in measuring cup
2 T. lemon juice (if the apples aren't quite tart enough)
1 c. sugar
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
8 T. Ultra Gel instant thickener (available at Amazon)
homemade or purchased pastry
Instructions
Peel and slice the apples into a microwave-safe container (a covered casserole dish works well). Add the sugar, spices, and Ultra Gel and toss until evenly coated. Cover with a lid or vented plastic wrap and microwave on high for 5 minutes. Stir the apples carefully to make sure they are getting evenly cooked. Continue cooking if necessary until the apples lose their crispness and a fork can be inserted easily. Let cool at least 15 minutes. You will see that the released apple juice is already being thickened.
Prepare the bottom crust. Add the apples, smoothing the top. Add the top crust and pierce generously to make vent holes for the steam.
Bake in preheated 400 degree oven for 15 minutes, then turn down the heat to 350 degrees for another approximately 30 minutes. If the filling starts to ooze through the vents, the pie is done--remember that the apples have already been cooked and thickened, so no need to get to boiling temperatures in the middle.
Many people hesitate to make fresh apple pie because they consider it to be "unpredictable". I have to admit that there are a great many unknowns in baking an apple pie, not the least of which is the variety of apple used. I live in a great apple-growing area, so was able to get farm-fresh apples of many varieties and did a little testing. In my opinion, the flavor of Granny Smiths was great for a pie but the texture was a little mushy. Galas were too sweet, Honeycrisps were good, as were Jonnygolds. My personal favorite, however, was the Fuji which seemed to keep its shape well even when microwave-blanched.
And speaking of microwave blanching--one frequent complaint with using fresh apples in pies is that the apples cook down, either leaving a hole between top crust and filling or a sparsely filled pie, either of which detracts from the end product. The secret to this is blanching the apples before baking just enough to take edge off the crispness so they will pack into the crust better. This could be done in boiling water, but I like doing things the easiest way possible, so I peel the apples into a glass dish with a cover (like a casserole dish) or cover with plastic wrap, leaving a vent. Then a few minutes in the microwave will do the trick. And the lovely juices that accumulate go back into the pie.
Another unpredictability of apple pies is the baking process. As the apples cook, juices are released, which start to thicken only when they get to boiling temperatures if standard cornstarch or flour are used. So the juices tend to merrily bubble out the vent holes, creating a smoky mess in the oven. But when the apples are microwave-blanched with the sugar and Ultra Gel, the juices start to thicken right away, which controls the oven boil-over issue.
I hope you enjoy this method of producing high-quality apple pies as much as I do. I am no longer intimidated by making apples pies (which makes my family very happy!)
Incidentally, the pies can be frozen before baking for the extra convenience you need at holiday time (don't try this with pies thickened with flour or cornstarch) Do not thaw before baking--bake at 400 for to crisp the crust, then turn down to 350 until hot all the way through (remember--they're already mostly thickened). Cover the edges with foil if they start getting too brown.
Best Sugar Cookies Ever!
Finally--Sugar Cookies that taste good!
So--who doesn't like a melt-in-your mouth sugar cookie--crisp on the outside and soft and flavorful on the inside? Just a little bit of vanilla heaven. Sometimes I forget just how good the right sugar cookie can be because its easy to get lost in the masses of cookies with chocolaty goodness or caramel richness or peanut butter earthiness. But Christmas and children always remind me of the perfect sugar cookie. So here is a recipe for the best sugar cookies ever. The big plus is that the Ultra Gel keeps the cookies moist and tender, even if they get rolled multiple times in childish delight.
Incidentally, I think there should only be one shape of Christmas cookie--a Christmas tree--easy to cut out--easy to recognize even at a distance, and no matter what type of decorations find residence, it looks fine. But that's just me. I'll leave the Santas and reindeer to those of you better than me!
1/2 c. butter, softened (don't substitute margarine--it has a different moisture content)
1/2 c. butter flavored shortening
1 c. sugar
1 t. vanilla
1 t. vinegar
2 eggs
1 t. salt
1 t. baking soda
4 T. Ultra Gel
2 1/2 c. lightly stirred all-purpose flour (about 360 g)
Instructions
Cream the butter, shortening, and sugar together with an electric mixer until light and fluffy.
Mix in the vanilla and vinegar, then eggs one at a time and beat well.
Mix the salt, baking soda, Utra Gel, and flour together and add to creamed mixtures slowly. Dough should gather into a ball easily. Add extra flour 1 T. at a time if needed.
Gather the dough together and work until smooth. Roll out immediately (do not refrigerate or wait to roll out). Roll out to about 1/4" thickness and cut as desired. Transfer to a baking sheet and bake immediately in a preheated 375 degree oven for 10-12 minutes. Don't overbake unless you prefer your cookies crispy!
Note: The combination of the vinegar and baking soda provides leavening without the "baking powder" taste that ruins many sugar cookies. That's why the cookies need to be baked immediately.
Another Note: Baking sheets will have a great deal to do with the texture of the finished cookies. A dark pan will absorb heat and produce crispier cookies--a shiny pan will reflect heat and produce softer cookies.
If you (or the kids) get tired of rolling and cutting, just form the rest of the dough into a "log" in your hands, then roll in cake decorations and slice into discs and cook for a quick finish!
No-Cook Teriyaki Sauce
Summertime means time for grilling! Time to get out of the house and enjoy family and friends. And what better way to liven up a grilled meal than to add a tangy, salty/sweet sauce that goes great with everything? Common folklore says Teriyaki was born when Japanese emigrants to Hawaii combined traditional Asian ingredients of soy sauce and ginger with pineapple juice from the island and served it with grilled meat.
Teriyaki is traditionally used as a marinade for soaking meats before grilling. Unfortunately, the high sugar content of teriyaki usually results in a "burned sugar" taste when subjected to the high heat of the grill. But you can get all the flavor without an overtone of "burn" by using the marinade AFTER cooking the meat rather than before. Stay posted!
Combine soy sauce, pineapple juice, brown sugar, garlic, ginger, and salt.
Stir with a wire whisk or fork until sugar is dissolved.
Add Ultra Gel® gradually while stirring until completely dissolved. Allow about 5 minutes to thicken.
If you want a thicker sauce, add additional Ultra Gel® gradually, a teaspoon at a time. If the sauce is too thick, add more pineapple juice or water. Makes about 1 cup.
Combine the soy sauce with the pineapple juice. Using a measuring cup to mix in is really handy because of the pour spout!
Add the brown sugar, ginger power, and salt and stir until the brown sugar is dissolved.
Add the minced garlic. Lazy cook's hint: The bottled, minced garlic is a great time-saver--Use 1/2 t. for 1 clove garlic.
Stir the Ultra Gel® in gradually. GRADUALLY! Lumps will always stir out eventually, but sometimes it takes more time than you want to spend, so just take it slow.
Allow to thicken for five minutes.
If you want the sauce thicker, add more Ultra Gel® 1 teaspoon at a time. If you want the sauce thinner, add 1 tablespoon at a time of pineapple juice or water.
Here's a trick--cook your meat to the recommended temperature (165 for chicken breast), then add it to the marinade in a ziploc bag and let marinate for 15 minutes, turning a couple of times to make sure all surfaces are covered. All the goodness and none of the burned taste!
Or brush on kabobs after the last turn for that salty/sweet island goodness!
Editor's note: I've had requests for the kabob ingredients.
Thread the meat and vegetable pieces on skewers alternately. Grill over a hot grill, turning frequently, until the chicken registers 165 degrees in the center. At the point, the vegetables should be seared and beautiful. Brush the teriyaki marinade on the skewers and let cook about 30 seconds, then turn and repeat with the other side--should be enough to put some color on the skewer ingredients, but not enough to char. Remove from the grill and serve. Add more sauce if desired.
Low Sugar Strawberry Freezer Fruit Spread (Jam)
Love seeing those luscious bits of sun-ripened strawberries on newly-baked bread? Love the fresh taste of freezer jam? Love tasting the fruit rather than sugar?
Standard freezer jams are made from crushed fruit combined with pectin and massive amounts of sugar. The recipe has to be followed exactly, because if the sugar is reduced, the jam won't set up, which causes a lot of frustration for health-conscious parents. Chemically, there is a complex relationship between fruit, acid, pectin, and sugar to form the fruit gel we call "jam".
The issue of low-sugar jams can be approached from a different angle using Ultra Gel®, an instant thickener which has been used for many years to thicken fruit purees. Since Ultra Gel® provides thickening without sugar, the jam-maker has full control over how much and what kind of sweetening is used, including sugar substitutes.
According to the FDA's definition, "jam" requires pectin. Thus, Ultra Gel®-thickened gels are designated "fruit spreads". But most people can't tell the difference between a pectin jam and a fruit spread, and the cost savings and ability to adjust the sugar are worth making a change. And as a bonus--the recipe can be doubled or tripled, so the project goes super-fast! And your family will love seeing the fruits of summer all year long!
Sprinkle Ultra Gel into fruit puree mixture gradually and stir with a wire whisk until smooth.
Allow "Jam" to thicken for 15 minutes, stirring occasionally.
Package into freezer containers and store in the refrigerator or freezer. Makes six cups.
NOTE: Because this is a low-sugar recipe, the jam will not keep in the refrigerator as well as a standard high-sugar jam.
Best to store in small containers and use within a couple of weeks.
NOTE: For a deeper, richer color, add 1/4 t. strawberry KoolAid to each batch.
NOTE: Ultra Gel® thickened products will go thin if saliva is introduced into the product. Be sure not to taste the product and return the spoon to the "jam". It isn't very sanitary, anyway!
Start by washing the berries. This is one case (8 lb). Discard any with mold spots.
Trim the hulls off with a small knife and remove any hard cores.
If the berries are very firm, a minute or two in the microwave (for a large bowl) will make them easier to handle without compromising the fresh taste. A pastry blender works well to start the fruit crushing process. Then use an immersion blender if you want a finer puree (use it sparingly if you like a chunky jam.)
Add the lemon juice and stir.
Add the sugar and stir until dissolved (about 5 minutes) The mixture will become more clear-colored.
Add the Ultra Gel gradually, while stirring with a wire whisk or a fork until smooth. Start with 1/2 cup of Ultra Gel®, then allow to thicken for five minutes. Add another 1/4 cup if the product needs to be thicker. It will depend on how juicy the fruit is.
Freezer jam will have a soft set. When jam has thickened fully, package and freeze.
Package the fruit spread as desired. (Personally, I don't use glass in the freezer because of possible breakage, but used glass in the photos because it is an easy way for the viewer to see the amount made from the batch.)
Nothing matches home made bread with Low Sugar Strawberry Freezer Jam!
Here is a comparison of jams made by different methods. The one on the left was made from a standard Sure-Jell pectin recipe. The center sample used the Sure Jell pectin for low sugar. The right-hand sample used Ultra Gel®, which is about one-third the cost of standard pectins per batch.
The fresh taste of strawberry freezer spread is a sure winner for all ages!!