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Gluten-Free Zucchini Quiche

I’m always looking for ways to include more greens into my life in ways that don’t feel like I’m grazing, herbivore-style, on mounds of cold leafy structures, which, even drizzled with the finest of extra virgin olive oils, still isn’t enough of an enticement to cause me to enjoy salad. I just don’t.  If you do, God love ‘ya – go at it!  But me?  My idea of getting greens down in a compatible way includes plenty of COOKING.  Spinach sauteed with garlic, a hearty bowl of minestrone soup, or cauliflower puree are all examples of good times that can be had  with fresh produce. And so is this next recipe, which I adapted from a reader recipe in my local newspaper.  It’s quick, has lots of greens, is a good source of protein, and has just the right ratio of simple carbs to make it a comfort food, in a totally non-destructive way.  Bon Appetit!

 

Gluten-Free Zucchini Quiche

 

6 eggs

1/4 cup water

1 tsp. onion salt

1/2 tsp. pepper

2 large to medium zucchinis, shredded with a cheese grater

1 cup Gluten-Free All-Purpose Baking Mix (such as Bob’s Red Mill, Namaste, Pamela’s, or Bisquick…truth be told, I only had Bob’s Red Mill GF Pancake Mix in the cupboard and it worked fine)

1 cup shredded Manchego cheese (made with sheep’s milk)

 

Preheat oven to 325

In a large mixing bowl, whisk eggs and water until fluffy and well-blended. Add salt and pepper and mix well. Fold in shredded zucchini until thoroughly mixed. Add the baking mix, 1/2 cup at a time until well blended with other ingredients. Add the shredded Manchego and mix thoroughly.   Spray an 8×8 baking pan with cooking spray and pour egg mixture into it, spreading it evenly with a rubber spatula. Bake for 25 minutes, then check. If quiche still feels undercooked in the middle leave it in another five minutes before checking again. If it feels soft, but nearly done, oven can be shut off and it can sit in cooling oven for another ten minutes.

 

 

The Building Blocks of a Clean, Delectable Thanksgiving Dinner

In my nearly four years of eating clean, doing DDPYOGA, and in the process, dropping 185 unwanted pounds, I’ve learned a thing or two about food. Most importantly, it’s crucial to still enjoy it.  I do. How else could I have made it this far?  But balance is equally critical because, again, I ask:  how could I have made it this far? In my other life, I was either dieting or overeating. No middle ground. None.  Today, it is on a patch of fertile middle ground where I have pitched my tent. And right next to it I’ve planted a massive victory flag that waves triumphantly in the wind.  And since the New Me is here to stay, I’ve had to learn the fine art of choosing my battles, or in this case, simple carbs.  In other words, I’ve got to know when to hold ’em and know when to fold ’em. I have every intention of making Thanksgiving a gastronomic feast this Thursday. I eat considerably more and considerably heavier on this day.  Why wreck the glory of it by inserting a dish or two that would be better suited at a spa?  That said, I don’t go wild either.  Case in point, the sample menu below.  It’s simple, yet rich. And because of that, I’ve chosen a clean green to cleanse the palate of all the fat and starch that’ll be going down the gullet that day.  I used to be enamored with the green bean casserole made with canned mushroom soup. If you are and it would dampen the day by excluding it from the menu, by all means go for it.  I’ve decided for me, I fare better with a simple dish of sauteed string beans, a little olive oil, and a few splashes of lemon topped with slivered almonds. Every dish on here is gluten free and mostly dairy free.  I confess to baking and cooking on special occasions with heavy cream.  As much as I adore coconut milk, I don’t want the taste of it in mashed potatoes or creamed onions.  And besides, the per serving ratio of cream is about a half cup. The cranberry sauce is made from whole berries and no white sugar.  It’s another delicious way to give the palate something else to grab onto and also cut through the gravy and butter.

 

This may look like a small menu, but it’s simply reflective of my preferences.  I’ve done the 15-item Thanksgiving menus in years past and discovered we tend to gravitate to five or so favorites.  A tight list of all-time faves saves time, money, and sanity.

SAMPLE MENU

Turkey with Gravy

Gluten-Free Stuffing

Mashed Potatoes

Green Beans Almondine

Homemade Cranberry Sauce

Creamed Onions

Optional:  Gluten-Free rolls or biscuits

 

Below are recipes for some of the above.  As for the mashed potatoes, my secret is, boiling quartered potatoes in chicken stock instead of water. When they’re soft and fork-tender, drain liquid and add this delicious elixir known as melted butter and warm (NOT cold) heavy cream in increments as you blend with electric beater.  Salt and pepper to taste. As I openly admit, I use heavy cream (not milk) on special occasions.  Sometimes there’s just no other viable substitute.

 

Cranberry Sauce (All natural, no white sugar)

www.staceymorris.com/?p=131

Gluten-Free Stuffing Video with Chef Bill

Gluten-Free Stuffing Recipe

www.teamddpyoga.com/forum/topics/gfree-stuffing

Cauliflower Scallion Puree

www.staceymorris.com/?p=135

Cherry Cobbler

www.staceymorris.com/?p=75

Dessert

Given the nature of the meal, I prefer lighter desserts on this occasion.  When I’m smack in the middle of digesting copious amounts of turkey and carbs is not the ideal time to send down a slice of flourless chocolate cake as a chaser. Sometimes I’m too full for a dessert, but if you’re big on it, you could give a Crustless Pumpkin Pie, or Fruit Cobbler a go.  Served with a small scoop of Almond or Coconut-milk based ice cream and you’ve got a dazzler.  Often at the end of any dinner, if I’m truly craving a sweet, I’ll have a small piece of dark chocolate and let it melt slowly in my mouth.  It totally does the trick.  Every time.  But if you’re of the belief that a pie just isn’t a pie without a crust, below is a recipe for a gluten-free pie crust, courtesy of Team DDPYOGA member Diane Bender, who adapted it from a Libby’s Pumpkin Pie mix label.

And then there’s the other option after a voluptuous menu:  a liquid dessert. Here is one Chef Bill invented recently, after deciding that I’d been deprived of White Russians long enough:

Sparkling Clean White Russian

6 oz. Almond Milk

1 ounce vodka

1 ounce Godiva Liqueur or Kahlua

A dash of cocoa powder

Pour all ingredients in a cocktail shaker with ice.  Serve strained or on the rocks.

 

Gluten-Free Pie Crust
1 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 large egg, beaten
1 tablespoon apple cider or white vinegar
3 to 4 tablespoons ice water

Pie Crust: Combine rice flour, potato starch, tapioca flour and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Form well in center. Add egg and vinegar; stir gently with a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. (Be careful not to add too much water as dough will be hard to roll.)
Shape dough into ball and divide in half. Cover one half with plastic wrap; set aside. Place remaining half on lightly floured (use rice flour) sheet of wax paper. Top with additional piece of wax paper. Roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate. Slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired. Repeat with remaining half.

Gluten-Free Chicken and Biscuits

There’s nothing like a good soup, stew, or combination thereof when daylight and warmers temperatures are in short supply.  Anyone familiar with the country church ritual, where funds are raised via those wonderful home-cooked meals like chicken and biscuits.  Love that dish.  But when made with gluten, it doesn’t love me.

For the first few years of eating clean, I went without, until I got to know the wonders of non-wheat flours like potato, tapicoa, rice, chick pea, even coconut (my new favorite for baking).   Recently I came up with my own version of Chicken and Biscuits.  For those concerned about eating too many carbs, or simple carbs with the evening meal, you can easily eat this on its own, minus the gluten-free bread or  biscuits. This also works wonderfully poured over rice.  It’s your choice.

The recipe below is not a too-the-letter one.  I made this from leftover meat from a deboned, boiled chicken.   One of the favorite things to do when fall begins is to regularly simmer a whole chicken in a pot filled with celery, rice, carrots…whatever’s in the vegetable drawer.  The meat is unfailingly moist and tender and the stock can be used as a base for soup, and also a fantastic flavor-enhancer for making rice or baked potatoes.  (One of my number one flavor rules…why use water to cook something if you don’t have to?).

So the instructions below are a guideline.  Let intuition and the way your particular pot of Chicken and Biscuits is unfolding on your stovetop be your guide.  Don’t be afraid to adjust measurements and ingredients.  It’s a very forgiving dish.  Enjoy the flavor of this dish and the benefits of the gluten-free ingredients.

 

Gluten-Free Chicken and Biscuits

 

Meat of a whole chicken (one that’s been simmered slowly, cooled, and deboned). Meat can be in chunks, no formal chopping necessary.

About 2 quarts chicken stock (that the chicken was boiled in)

1/2 to 1 stick butter (or half-cup or so of grapeseed or olive oil)

1/2 to 1 cup of rice or potato flour

Salt and pepper to taste, 1 teaspoon onion powder, 1 teaspoon dried sage

1 bag of frozen peas and carrots, thawed to room temperature

Gluten-free biscuits or rolls, toasted and sliced

 

Heat the chicken stock in a saucepan and keep warm on low heat. In another (large) saucepan, melt the butter or heat the oil then add flour, a little at a time as you whisk constantly to make a roux.  Eventually add all the flour and/or more butter as needed.  There’s no scientific way to make a roux – just play with it and don’t use too high a heat.  The texture should be similar to pancake batter or perhaps a bit thicker.  This will be the basis for turning the chicken stock in to a beautifully thick gravy.

Once the roux is in place, add the chicken stock gradually and continue to whisk. The roux and stock will eventually meld into a thick gravy.  If gravy is too thin for your liking, carefully add some more flour, perhaps a few tablespoons at a time, until it’s the thickness you like.  Remember though that the gravy won’t happen instantly….it takes 10-15 minutes of dedicated whisking at a slow simmer, not a boil.

Once the gravy is in place, add the salt, pepper, onion powder, and sage, and whisk thoroughly. Add the chicken meat and continue to whisk.  The meat should naturally break into smaller pieces and even shred.  Once the meat is mixed in, add the bag of peas and carrots, mix thoroughly, then cover and let the contents heat thoroughly over low heat.  Any kind of gravy can stick to the pot or burn easily so be sure the heat is low and give the bottom a good scrape every now and then with a wood spoon or rubber spatula.

Serve in bowls over toasted gluten-free biscuits or rolls.  This is also excellent on its own or served over a bed of rice.  Bon Appetit!

 

 Piping hot, gluten-free, and no post-dinner bloating…what a deal!

Moving Through Grief: Remembering The Man Who Made Me

On Sept. 28, my father left us.  Peacefully, in his nursing home bed, surrounded by Love.  He was in that bed for more than nine years, and afflicted with Alzheimer’s disease for 13.  Given the circumstances, it might come as a surprise when I say I’m devastated by the loss.  Logically, I realize that we lose our parents.  The fact that it’s a natural part of life doesn’t make it any less painful when their death happens, even if it is a merciful end to a lingering illness.  My Father and I were extremely close. We dieted together, overate together, struggled with low-self esteem together because of our size. He saw me regain 100 pounds twice. Watching me spiral down a second time was brutal on my Father because he always wanted me to be free. It tears at my heart that he didn’t get to experience the joys of my new, transformed self with me.  

I’ve been mourning him for nine years, but now that he’s fully gone, the finality of it hurts.  I know the sting of loss won’t always be as sharp as it is right now. Sometimes I think of him with a laugh.  Other times I tear up when I see his framed smile across the room. The truth is, you’re never really ready to stop being with someone you deeply Love, seeing their face, hearing them laugh.  Facts-of-life logic only go so far at times like these.  The Heart has a far different interpretation.  And I’ve been listening, because it’s the only way through the forest.  

What has this to do with weight loss, fitness, and healthy living?  Absolutely everything. File this under the ‘how to cope with the emotional triggers that could drive you back to the La-La Land of trance eating’ category. I don’t want to return La-La Land.  For years, binge-eating is how I coped with my feelings of sadness over slowly losing my Father.  All it got me was more buried in the muck of unfelt feelings and extra weight.  I was slower, heavier, and my senses almost completely dulled.  Getting comfort and relief from  binge-eating is an illusion. It never took away any pain or solved any problem, it only distracted me from an issue, and then compounded it. 

So here I sit today at the computer, throat a little achy from crying, as I listen to the beautiful chords of Johann Pachelbel’s ‘Nocturne,’ as arranged by Michael Maxwell. It sounds like the music angels would play, and it was Maxwell’s “The Elegance of Pachelbel” CD that filled the nursing home room during my Father’s passing. I’m committed to feeling this stuff, whatever comes along with the process of grieving.  I want to remain as whole and as alive as possible. 

And I’m also committed to honoring my Father’s memory and the imprints he left on so many during his time on Earth.  So here he is, captured in an essay I wrote for his memorial service on October 2.  He’s a pretty cool guy:

 

It was 1982, the year I was a high school senior.  A classmate had just pulled into my driveway to pick me up for a shopping expedition at the mall. As I slid into the passenger seat, I saw her looking toward the house.  “Look,” she said with a smile “There’s your father.”  I hadn’t noticed, but after saying a quick good-bye to him at his home office, he must have quietly slipped outside to the back porch to watch us pull away.  He stood in that feet-firmly-planted stance, jingling change in his pockets, smiling at us like a benevolent apparition on the elevated deck.  I shook my head and probably rolled my eyes in mock frustration. “He’s always gotta oversee every detail,” I murmured, noticing that my friend looked both intrigued and a little wistful as she gazed at him. “Well, you’re lucky,” she said, as she backed out of our driveway.  “I wish my father paid attention to me like that.”

Rapt attention.  It’s what my father gave anything or anyone he felt passionate about, or even a little interested in, whether he was cheering Ronald Reagan in a presidential debate, visiting with a van full of newly arrived Timlo campers, or keeping vigil over a teflon pot full of Snow’s Clam Chowder, heating it to just under a simmer so the milk wouldn’t burn. Whether you were a niece or a nephew, his favorite pharmacist, a family friend, or the paper boy, if my Father was fond of you, you would be showered in a zany, effervescent kind of love that left you feeling enveloped in affection.

My Father had many passions in life, and like a multi-faceted jewel, just as many sides to him:

He was the chronic dieter who could steel his determination to exist on poached chicken breasts and bottles of Tab…and the carnivore whose idea of a perfect meal was Prime Rib and Mashed Potatoes at The Montcalm.

He was the Ivy League graduate who came home from church on Sundays to watch the body-slamming shenanigans of Chief Jay Strongbow and Andre The Giant during the weekly pro-wrestling matches on television.

My father had a home office, but loved being on the open road, and had an innate gift for navigating it. Whether it was Baltimore, Miami, or his beloved Pittsburgh, my Father effortlessly made his way through and around frenetic beltways and poorly marked highways like a homing pidgeon in the days when mapquest and GPS devices didn’t exist.

His unquenchable thirst for current events was well-documented, and began with morning newspaper headlines, followed by Paul Harvey at noon, and Walter Chronkite at 6:30 p.m. Before bed each night, he’d sit at the kitchen table paring the skin off a whole grapefruit into a perfect coil while Ted Koppel interviewed the latest embroiled heads of state.

My Father was also the perfectionist who liked things just so, such as his morning routine of black coffee poured to the brim of two white ceramic cups, the contents of which he didn’t touch until they cooled for 10 minutes. Then he’d gulp them down back-to-back and begin his day.

And probably the most amusing side to him: the unapologetic germaphobe who traveled with cans of Lysol in his trunk and would politely but unmistakably back a few paces away if you sneezed in his presence.

About halfway through writing this, I came to the conclusion that the floodgates of memory had been flung wide open upon my father’s passing, and was overwhelmed with the sheer volume of anecdotes, all of which reflected a different glimmering surface of the jewel.  He was that colorful and that memorable a man. So I had to narrow it down to a single episode in the 48 years I had with him that summarizes the quality I appreciate most:  Compassion.

True to his contradictory nature, my father was a caring man, but found it almost impossible to show it in the form of touchy-feely vocabulary or physical affection.  Instead, he called on his masterful powers of intellectual oration when someone was in distress. The way he did on that bleak Saturday morning in the spring of 1980 when I woke to the news that our elderly German Shepherd, Duchess, was suddenly failing, and the time had come for that final visit to the vet. Her death left a particularly deep wound in me. Duchess came into my life when I was two, before Dory, Mike, and Jeff were born.  She was a tiny bundle of fur when my Father brought her home in late September, 1966, an anniversary gift for my mother, because he wanted a watch dog to protect the home for the times he was away on business travel.  For 14 years, Duchess silently trailed me like a guardian angel, and her unexpected departure from our lives that weekend left me too distraught to contemplate writing an essay on Dickens’ “A Tale of Two Cities,” that was due Monday.  Ever the resourceful networker, he tracked my teacher down on Sunday, phoning her at home to explain the situation. He knew English was my favorite subject and it was unlike me not to delve into a reading assignment. I could hear him through the wall of his office, gently but persuasively making a case for a week’s clemency to finish the paper, bolstering his point with a brief outline of why Duchess was no ordinary canine to me or the rest of the family. As a first-time conversation with Barr Morris often went, his chat with Mrs. Davies eventually veered off the original subject and soon they were talking like an old friends.

Whether an incident was big or small, my Father couldn’t tolerate people hurting. He may not have been comfortable doling out hugs, but if one of us scraped our knee playing outside, he scrambled to the medicine cabinet for the box of Band-Aids and bottle of merthiolate. “This is going to sting a moment,” he announced before dabbing the wound with the flourescent pink disinfectant. “But I’ll blow on it to make it better.”  I don’t know if it was the cool jet stream of air or his TLC, but the stinging stopped in its tracks each time. And if he knew that a neighborhood kid was being ostracized or picked on, my Father would call a meeting with his us to brainstorm ideas on how we could make the unfortunate one feel better.

He was also a loving Husband, whose tendency to procrastinate never deterred him from coming home on the evening of my Mother’s birthday or anniversary with an armful of gifts and a romantic card. As some of you know, my Father left us just a day before their 50th wedding anniversary. It had been years since we’d heard my Father’s voice, and I can only guess that, had he been able to express it, he would have had so many things to say to my Mother on the eve of their Golden milestone.  Even had it been the old Barr, able to captivate with his melodic speaking voice overlaid with the most carefully chosen and elegant vocabulary, I doubt he would have found the proper words to express his awe and admiration to Margy for her devotion:  nine solid years of visits to his room at The Pines, sometimes twice a day.

A few days ago, as we sat across from each other at his bedside, I asked my Mother what it felt like to be in possession of an E-Z Pass through the Gates of St. Peter.  She just smiled and stroked his arm, saying she’s done nothing heroic. Loving and caring for my Father in sickness was never a question or a chore to my Mother. Theirs was a bond that lasted through some significant tribulations, even the more minor of which would likely vaporize many of today’s short-term marriages. And last week, my Father’s days were filled with turbo-charged doses of Love from his family, a few close friends who came to say good-bye, an avalanche of prayers from near and far, and from the wonderful nurses at The Pines, all of whom had tears in their eyes when they stopped at his bed to check on him, even if it wasn’t their shift.

Friends reminded me over the years that it’s vital to remember my father as the man he really was.  So I like to picture him presiding over the grill on our deck, wearing his red “Hail To The Chef” apron as he oversees the charring of steaks for dinner. I can see him coming off the tennis court, his face beaded with sweat as he wipes his brow and gulps a paper cup of ice water. Or standing next to me on the shores of Lake George, peering through the thick lenses of his navy binoculars to see if the sailboat in the distance is a Rainbow or a Star.

These past few months, it was clear my Father’s time was approaching.  That knowledge caused me to do things like sift through old photographs and ponder his qualities a little more deeply. Our physical similarities have always been evident. From my Father, I inherited blonde hair, pale blue eyes, a predisposition for sunburning, and a healthier than average love of fried chicken.  But the most meaningful things passed on are always intangible, and I continue to perfect the ones my Father gave. Thanks to him, and in spite of existing in a world that is not always kind, I learned that it is a beautiful thing to greet people with my Heart instead of my head, that smiling is a natural state, and that forgiveness is always the better option.

 

 

 

 

 

Best Use For Day-Old Pasta

This is it…the best use I’ve discovered to date for pasta that has sat overnight in the refrigerator and clumped together…as cold, wet pasta often will.  Last night we made gluten-free Fettucine with marinara sauce (made from oven-roasted plum tomatoes…another recipe blog, I promise).  There was a small mountain of pasta left over and unfettered by sauce.  As I began scooping it out of the serving bowl and into a Tupperware container, I noted that it had all congealed into a single, massive clump.   Too tired to think about how I would rescue it the following day, I tucked the mound into the refrigerator for the night.

The seven hours sleep did me good, for in the morning, I knew instinctively I would make kugel.  Must have been all the talk Chef Bill had been doing these past few weeks about the High Holy Days. So I broke off a piece of the massive pasta clump into a single serving size, procured a stick of unsalted butter and went to town.  First, the pasta mass was pan-fried on both sides in butter until crisp, about 3 minutes per side on medium heat. Then it was placed in a 300 degree oven to continue heating while I whipped up Chef Bill’s favorite:  soft-scrambled eggs, this time sprinkled with chopped chives from the garden.

Chef Bill grew up on kugel. His grandma Zelda was a caterer and his mother Betty has been making it for decades. I on the other hand, with my WASPY Betty Crocker upbringing had only heard about in legend…and witnessed it in person on a few occasions at New York City diners.  So I went on instinct and mental notes I’d taken from the legend of kugel.  Here’s a hint when cooking in unchartered territory, a little extra butter always makes everything a safer bet.  Prior to sliding the kugel into the oven, I tilted the frying pan and drizzled the extra melted butter over the mountain of crispy, golden noodles, watching as the aromatic drops trickled down the coiled strands of Fettucine.  Did Chef Bill like the kugel?  Let’s just put it this way, he took one bite, pounded the countertop with his fist, and plotzed.

 

Crispy kugel, pan fried on both sides then baked for 15 minutes. Perfect with eggs!