Seasons Greetings!
Hellooooo! Inch by inch, hand over hand, I’m summitting the mountain above the valley of the various viruses. Thanks for your warm wishes and messages during my blogging absence. All of my children officially rejoined the land of the living today, having recovered either from the dreaded H1N1 virus or nasty sinus infections. Recovery has been complicated by the resurfacing of my man-child’s seizures. He’s hanging in there, and so are we. Man-child? What's that, you ask? That’s what we call my 14 year old ... the man-child. Not only is he tall and handsome, he also looks much older than he is. He’s had a rough couple of weeks, but let me tell you, that kid has amazing strength of character. He’s the real deal, folks; an amazing young man. So say some prayers or send your positive thoughts his way.
Nevertheless, it’s not been all bad. I’m always telling my kids to try to look for the good in every situation. Here’s my good ... my clothes are much looser on me these days. Being restricted to liquids for a couple of weeks has that effect. Perfect timing before the holidays if you ask me!
The results were terrific. After dinner, every single plate in my household was completely and totally clean. I mean they all but picked up their plates and licked them. My son, the man-child, had thirds and still wanted more. I served this with amazing oven browned, mashed potato croquettes and also some creamed spinach (only I had the spinach). I guess I’ll be making this again.
Take a bite. Mmm, mmm, mmm! See how beautiful it looks. Isn’t it perfect? Just the right blend of spice, salt, and butter. Plus, it's gluten free, too. Baked salmon is now one of my favorites, and reigns supreme in the clean plate club category. Yum! So tell me, what recipes do you make that qualify for the clean plate club?
If you could have your dream job, what would it be? No limits here, let’s just assume that you have every quality and skill bestowed upon man. What job would you pick? Would you go for a high profile job? A behind the scenes job? Would you be an action hero? An artist? A rock star? A painter? A writer? An Accountant? An Olympic Athlete? A hair stylist? A cabinet maker? A farmer? A rancher? A park ranger? Adog trainer? A scientist? An archeologist? A musician? An actress? A preacher? A teacher? A ... A ... ???
What makes today’s soup post-worthy is that it’s made with rice noodles. While I LOVE homemade noodles, especially the thick ones, I’ve found that these rice babies are actually easier to digest particularly when dealing with upset tummies and overall malaise. While I like chicken and rice soup, there’s something special about eating noodles. This is a very easy soup to prepare, especially because it involves just 3 steps: Step one: Making the liquid part of the soup; Step two: Deboning the cooked chicken; and Step three: Making and adding the rice noodles. It’s really easy. 
That they are gluten free is an added bonus.
See what they look like? White in color, but sort of translucent, too. They are very brittle in this dried form, and near impossible to pull apart.
Once they hit the hot water, though, it’s barely 8 minutes until they are ready to eat. Do NOT overcook these babies.
Since the noodles are super long, I just take my shears and cut them up right in the water. Easy peasy. I do recommend draining and rinsing these babies, as the water is starchy. Be sure to use a mesh strainer because these noodles are so thin that they will slide right through a traditional strainer. 
Stir the strained noodles right into the pot. The soup is now finished. You’ll note that I didn’t add any salt. The soup gets all the sodium it needs from the soup base.
The broth is a gorgeous golden color and very full flavored. This will taste even better the next day.
Here’s my little sickie poo eating her soup. Um, doesn’t everyone eat their soup in pasta bowls? Yeah, that’s what I thought. She perked right up after filling her tummy with two large bowls of the noodley goodness.Isn’t this a pretty soup? It’s not fancy, but my gosh it is so good. Not too strong flavored and not too bland, it’s perfectly seasoned which is nice if you’re feeling under the weather. It’s got all the healing and comforting properties of soup, and really hits the spot.
Oh geez. Please tell me I am not standing alone on the blog blunder podium. I just made a huge typing error when commenting on another blog. I'm not talking about transposing a couple of letters. Ooooh nooo, that would be too easy. No, I went for the gusto. I left out a word that completely changes the meaning of what I was ineptly trying to convey. I left out the word “not”, so now my comment appears to say one thing when I meant to say the exact opposite. Argh!!! Why. Is. There. No. Edit/Erase/Delete Button on Wordpress? Picture me with my face buried in my hands. Perhaps the blog owner will edit it for me. If she’s still speaking to me. So I now just look like a flaming idiot. Don’t you just LOVE it when that happens. Um, I don't mean ... I don’t want you to enjoy my flaming moment. What I mean to say is, oh never mind, forget it. Obviously, I’m continuing to experience a communication malfunction.
Well, I hope today's recipe will offer me redemption. At least I can still cook without sticking my foot in my mouth. Give me time, though, and I’m sure I can dazzle the masses with a faux pax here, too. Luckily, today’s recipe is a real show stopper, in a good way. It’s homemade augratin potatoes that are prepared in muffin tins. Did any of you see The Next Food Network Star program where the lady, Melissa, who ended up winning, prepared muffin tin augratin potatoes as part of her final competition? I thought it was a brilliant idea. 
It’s so simple. All the basic recipe contains is: ultra thinly sliced potatoes, seasoned salt, shredded cheese, butter, and cream. That’s it. That’s all I put in my kids “pots” as they call them. Hubbyman and I like a little more zip, so I put some crispy fried onions in ours. Oh, I’ve also made this in regular size muffin pans as well as the jumbo ones. The results of both are magnificent. Also, fyi, my muffin tins are heavy duty, non stick. If you use regular tins, you might want to grease them first. 
See how thin they are? Place in your largest mixing bowl.
Here are those crispy onions I was talking about. YUM!
Toss with melted butter, ½ the cheese, seasoned salt, and onions if using. Spoon into the muffin tins.
Really pile them in because they will settle and compact down during cooking. Top with a bit more cheese.
Pour 2 tablespoons of cream over each one. Be patient, it will soak in. Uh, yeah, I know the photo above this one already shows the cream in it. Well, let's just say I'm keeping the momentum moving forward on my faux pax's today. Cover with foil and place the muffin tray onto a rimmed baking sheet. Place both in the oven and bake for 30 minutes. Remove the foil and bake another 10 minutes or until golden brown on top. Remove from oven and let sit at least 10 minutes. The longer you let them sit, the more likely they will hold their shape when removed. Serve and garnish as desired.
I just love crispy edges! And that color speaks for itself!
Just look at these layers! It really packs down as it bakes.
I love the different strata going on here.
Here you go, try a bite. Oh, don't you just love that golden, crunchy bottom? This makes a great main course for a luncheon or a side course for dinner. This dish plays well with others ... beef, chicken, pork, and fish.
I like it paired with a vinaigrette laced salad. Naturally, this is gluten free, all the way. YUM! (And thanks for putting up with me, faults and all!)
Before we get to today’s yummy recipe, let’s stir the pot a bit, shall we? Ooooo ... controversy a-brewin here at It’s All Gouda. A couple days ago, an article ran in the local newspaper that one of the local high schools has banned the use of student cell phones inside the school. Students violating the policy will have their phone confiscated and their parents have to pick up the phone during school hours if they want it back.
On a more upbeat note, another thing that kids like to do, and I’m referring to young teens, is walk to Starbucks with friends and get mochas. Where I live, there are Starbuck coffee houses about every 3 feet, and they are usually packed with people of all ages just hanging out and talking. While I’m not crazy about the Starbucks part, I do remember what it was like to be a young teen and wanting to venture out on my own with friends. When I was growing up in small town middle America, the cool thing to do was walk downtown and hang out at the A&W Rootbeer Stand. I had a lot of fun in those days. So, when my 14 year old teenage (sob!) daughter asked if she and the neighbor girl could walk to Starbucks, I gave her the okay. 
Here’s the first sip. So far, so good.
Oops, a bit of cream on the nose ... we’ve all been there, babe.
Yeah, it’s right there.
Go ahead and take another sip.
I’m not too close am I?
Yes, to answer your question, I will blog about this.
Okay, I’ll give you some personal space.
Combine the hot coffee, hot chocolate, cream, creamer, and vanilla extract. Pour into mugs, top with whipped cream and shaved chocolate. To shave the chocolate, just get a chocolate bar, any kind will do, and using your veggie peeler, just push it against the chocolate as if you were peeling a carrot.
Sip. Sigh. Repeat.
I get asked gluten free questions often, especially from folks who have just started to embrace a gluten free diet. I’m a newbie at this as well, and my motivation comes straight from my heart ... my littlest chow hound. I’ll climb any mountain, cross any sea, forge any storm to help my kidlins, and since my wee one can’t eat wheat, a gluten free lifestyle has become my best friend.
Cook the onion, carrot, and red and green bell peppers, stirring frequently, until they are just start to loose their raw-ness and the onion starts to brown, about 5 minutes. Make sure you leave the veggies somewhat crunchy. Transfer the veggies to a plate.
Add the remaining oil and stir fry the pork strips, until cooked through and nicely browned. Season with white pepper.
Now, I will point out that when I served my older children, aka Members of the Foods Should Not Touch Club, I placed it next to the rice. Actually, I tried to segregate the food before placing it on their plates. Hey, although it gets old doing that, most of the time I don’t mind and they actually eat that way. I pick my battles, and food is not one of them. I remind myself that there are foods that I don’t care for, and since I wouldn’t appreciate someone trying to force me, well, I won’t force them. I don’t want any bad Karma. These are the same children, after all, who just might be in charge of me when I’m a little, ancient, toothless woman. Ew, let’s skip the toothless part, shall we. I can handle little and ancient, but I’d like to keep my chompers.
On a more pleasant note, this dish is delightful for anyone’s chompers. Lots of texture at work here. The crunchiness of the veggies pairs wonderfully with the chewiness of the pork and rice. I find stir fried pork to be pure bliss. The pineapple adds a nice bit of zing, and plays nicely with the saltiness of the soy sauce. I think a garnish of green onion would be nice here, but I was out. 
With or without chopsticks, this is a great gluten free meal to be enjoyed by the entire family. Quicker and cheaper than ordering take-out, this is perfect for those busy weeknights when you are tired and want to pull something nutritious together quickly. YUM!
Hola! It’s enchilada day here at It’s All Gouda! Well, actually, today’s recipe is kind of an enchilada wanna-be, but it’s a taste bud pleaser nonetheless. Actually, I had planned to post a different recipe (Hot Mocha Beverage), but was so pleased with the results of this baby that I changed plans mid stream. The Mocha will be posted later.
Yesterday, I was craving Mexican food. I am so fortunate to have many wonderful Mexican taquerias near my home. We’re not talking Taco Bell here. I’m referring to the little mom and pop restaurants that offer addictive fixin’s that are beyond compare. Dark rich moles (mole-lays) and tangy verdes (vare days), spicy salsas and home made tortillas that elicit dreamy smiles on the patrons. Mmm, mmm. mmm. Since going out to eat is not an option on a school night, I thought I’d whip up something using ingredients I had at home. I had just made chicken broth, so I used some of the chicken from that process to complete this recipe.
Now, let me be up front here. My recipe today can’t compare with the genius that comes with authentic Mexican cooking. I chose to stick with tried and true flavor combos, and based on the stunning number of servings that my hubby had of my wanna-be creation, I think it was a hit.
My plan manifested into a casserole of sorts. Instead of rolling each enchilada individually, I layered corn tortillas and other ingredients lasagna fashion. Now I know I’m not the first person to discover this method, but I just went with my gut, and the rest is history. Don’t you just love it when you throw something together and it is a success? This is gluten free all the way, too.
Just look at the top of this baby! Alrighty then ... enough chatter from me. Lots of photos today to help demonstrate how to assemble this goody. Let’s begin, shall we!
I like Trader Joe’s Salsa Verde. Any type of green salsa will do. Drain the canned whole chiles and dice fairly large. Note: I recommend buying the chiles whole. The ones that come diced, I find, are tough and not appealing. I get the feeling that they are the bits and pieces left over during processing. Ick. Time to assemble. Ladle about a 1/3 cup of your sauce mixture into the bottom of a 9 x 13 casserole dish.
Cover completely with one layer of corn tortillas, tearing some pieces to make it fit.
Layer chicken, green chiles, and cotija cheese. Try not to take a nibble. I nibbled. *sigh*
Now put on a nice layer of shredded Mont. Jack. Try not to take a nibble. I nibbled. Don’t judge me.
Add some sauce, not a lot, just to keep it moist. Repeat the layers, adding the cream cheese this time. Try not to nibble. I nibbled. Hey, if anything, I’m consistent.
End with a layer of tortillas. Squish down firmly. Uh, what’s up with the pink skin? Somebody, get me some moisturizer!
Ladle some sauce and then the remainder of your cheeses. Try not to nibble. Do I even need to add that, oh yeah, I nibbled? 
Remove the foil. See how yummy and gooey it is? I suppose you could serve it now and have it be an uber-cheesy event. I like the word uber. Try to use it in a sentence today, 'kay?
But it’s not done yet. Return the pan uncovered to the oven, crank up the broiler, and broil until golden brown ... less than 5 minutes.
See how puffy it gets? I like puffy. Do you like puffy?
This was really terrific. I served this with additional salsa and some of the sauce. This was soo full flavored. The texture was wonderful with the chicken, chiles, and tortillas. The flavors bursting forth from this reminded me not only of enchiladas, but also of tamale’s.The cream cheese just about sent me over the moon.
Mmm, take a bite and see for yourself! You’ll note that I didn’t layer in any onions or peppers. Knock yourself out and add them. They would be a great addition. Actually, corn would be great, too, and maybe even some grilled zucchini. There’s always next time. I had just a little left over today, and it reheated beautifully. If anything, the flavors were even better after sitting over night.YUM! And it’s gluten free!
