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Showing posts from April, 2016

Something Unexpected

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Since November 2014, after I knew I would be getting divorced, I have been visiting the Marie Joseph Spiritual Center in Biddeford Pool, Maine for monthly non-denominational spiritual counseling with a wonderful, wise, compassionate nun.

After the two plus inches of spring snow yesterday, the warming sunshine felt so good! The scent of the sea was soothing.
I dined with some of the nuns at noon and told them about the cook book I'm about to publish. They have many guests who eat gluten-free, and they sent their chef over to talk to me. She was very enthusiastic about my book which was lovely to hear. I'm going to gift her a free copy that she said she'll use to cook for future guests. That made me feel great! Then she told me she has a box full of old cook books she no longer uses, and would I like to take some home?

Wow! I picked through and came home with these paperback delights:

One of the takeaways from cooking for and writing Thrifty Vintage Gluten-Free Recipes is t…

1960s Vintage Recipe: Bacon & Broccoli Quiche (Leave out the bacon for a vegetarian dish!)

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Quiche gained popularity in America in the late 60s and 1970s and I ate it often growing up in New York City. My aunt used to make it for me and it was a regular menu staple at home and local restaurants. For my inspiration I used a March 1969 Ladies Home Journal recipe as a starting point:

Looking at it the ingredients, 2 cups of milk seemed excessive and that was confirmed after I added one cup per quiche. I like mushrooms when they are sauteed but with a quiche being so rich I decided to add parboiled broccoli instead; I love broccoli with eggs and cheese! I like nutmeg but not in a quiche so I omitted that. As for "mock" bacon, I opted for turkey bacon in the quiche instead of sprinkled on top per the original directions. For saltiness I knew that the bacon would be adding sodium so 1/4 tsp is plenty. Salt can always be added later.
Ingredients for Turkey Bacon and Broccoli quiche:
Gluten-free 9" butter pastry crust from my own recipe in my upcoming Kindle cook boo…

Record Store Day: Graham Nash at Bull Moose in Scarborough, Maine!

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Graham Nash with a Moxie, Maine's official soft drink.
I love Graham Nash, and was thrilled that he came to my town to kick off Record Store Day yesterday! He just dropped a new album, This Path Tonight, and was there to sign copies. I knew the line would be very long so I got there at 11:00 a.m. for his 1:00 p.m. arrival. Fortunately I'm a skilled line-waiter from my years of waiting for estate sales to open, but even so, things can get boring unless you have fun people in line with you.

It turned out that the Maine band, Hilton Park, was standing in line, too, and they broke out into an impromptu jam!

Hilton Park performed while in line at @bullmoosestores waiting for Graham Nash to sign his new release for Record Store Day. #bullmoosemusic #bullmoose #grahamnash #recordstoreday #maine #207 #Scarborough #hiltonpark A video posted by Averyl (@outdatedbydesign) on Apr 16, 2016 at 1:13pm PDT

I spent the rest of the time talking with a mother and her adult son standing behind m…

Vintage 1950s Recipe: No Bake Gluten-Free Chocolate Coconut Pie Crust

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Doesn't that look really good?!
I had to try it. Today. Here's how I made it:
2 oz unsweetened carob chips: 280 calories 2 tbsp butter: 200 calories 2 tbsp whole milk: 20 calories 1/4 cup confectioners sugar: 120 calories 1 1/2 cups Bob's Red Mill shredded coconut: 800 calories
As you can see I cut back on the sugar, yet it still tasted sweet enough. 
Chocolate gives me a headache, so for years I have been using carob in place of it when able. (I do eat and bake with chocolate on occasion, though.) Even if you have a harmonious (or perhaps complicated) relationship with chocolate, consider trying carob sometime anyway. Besides being delicious, it has some impressive benefits
"Carob contains chemicals called tannins, which decrease the effectiveness of certain substances (enzymes) that help with digestion. Carob might cause weight loss, reduce blood sugar and insulin levels, and lower cholesterol levels." 
Whoa!
I wanted to use Baker's Angel Flake cocon…

Traditional Maine Baked Beans: A Vintage Vegetarian Recipe

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Baked beans and Church bean "suppahs" are a big part of Maine's food culture. They are healthy, wholesome, nutritious, economical and very tasty. Although simple to make they do take quite a bit of time in the oven. The trade-off is a delicious staple that can be stretched out for many meals.

The recipe I'm sharing was adapted from Flavorfull Maine Baked Bean Recipes published  by The Maine Department of Agriculture sometime in the 1970s.

Maine Vegetarian Baked Beans Ingredients:
16 oz dry small red beans: 1,500 calories 2 tbsp butter: 200 calories 2 tbsp unrefined coconut sugar: 35 calories 1/4 cup molasses: 240 calories 1/2 cup chopped onion: 35 calories 1 tbsp spicy mustard: 10 calories 1 tsp salt
Spill your beans into a large bowl, pot or dutch oven. Sort through them to check for small stones or other organic material that sometimes makes its way into bagged beans.

Cover with water and soak overnight. In the morning pour the beans and water into a sieve over th…

Cheerful things for a snowy, brisk Maine spring Sunday

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Early this morning it was snowing and in the low 30s. Now it's past noon and despite the blustery winds gusting up to 50 mph the sun has since shown the gloom who's boss! I can hear birds chirping away outside, too. Because the Maine winters are long, I love orange, yellow and green in my kitchen and cookery. They really can cheer a Maine gal up.

I made the chopped salad/relish above from gherkins (baby pickles), celery, grape tomatoes and organic corn kernels. I plan to have it with the leftover traditional Maine baked beans I made (all day) yesterday. That recipe will be posted this week. 
Here are a few more cheery things happening:

I had been using alleged stainless steel imported banal (nothing pretty about them; all function) utensils in my cooking for the past ten years. Curious after my recent forage for lead in my kitchenware I looked for any manufacturer, country of origin or metal identification markings on them and noticed there were none. The only indication that…

Antique Recipe: Almond Butter Cake

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Adapted and made gluten-free with whole grains and unrefined sugar from a recipe for Almond Cake in The Boston Cooking School Cook Book by Fannie Merritt Farmer.
Ingredients:
1/2 cup unsalted butter: 400 calories 1/2 cup unrefined coconut sugar: 430 calories 1/3 cup whole milk: 50 calories 2 large organic eggs: 140 calories 1 cup oat flour: 480 calories 1/3 cup tapioca four: 135 calories 2 tsp baking powder 1/2 cup Barney Butter Premium California Almond Flour: 320 calories 1/2 tbsp powdered sugar: 15 calories
The Boston Cooking School Cook Book was first published in 1896 with subsequent editions updated over the decades.

First step (and there aren't that many because this is truly a simple recipe) is to cream the butter and coconut sugar. Beat the two eggs in a separate bowl by hand until well beaten. Add the eggs and the milk to the mix and blend with a wooden spoon. Sift the oat and tapioca flours along with the baking powder while mixing with a spoon until well blended. Pour…