Saturday, March 3, 2012

Baby Cakes

My Mom stayed with me for a month before and after I had Ela. It was a long complicated labor that started out all natural with a fabulous dulah and ended in surgery having an almost emergency  C-Section. The good thing is my mom stayed with me through the entire process and afterwards helping me with everything. And by everything, I mean everything. It was so important for me to get out and walk to help heal faster. We went to Harry's (Whole Foods) and she helped me pick out all the essentials needed to cook using Babycakes. So thanks to her, I got the courage to start trying some of the recipes. You do have to pick up some specialty ingredients but it will be worth it. The ingredients can be a little pricey but the good news is, you use tiny amounts of most it so it lasts forever. I go through GF All Purpose Flour (Bob's Red Mill) the fastest. Everything I literally keep on hand for months. The other thing I adore about Baby Cakes is everything is healthy! My favorite is the chocolate chocolate chip cookies. And they flax seed in them. I dont feel guilty eating them because I know they are all organic and good for me. Of course, dont eat the entire batch. Moderation. But let me tell you, it will be hard! 

I just about peed my sweat pants thought because when I went to Baby Cakes website they just came out with a new cookbook!!!! And it had doughnuts on the cover. Yes please! I think I ordered my Babycakes from Amazon but you can get it directly from the Baby Cakes website too. 

Baby Cakes  is one of my favorite GF cookbooks ever.

White Chicken Chili

I would like to introduce you to the easier dinner you will ever make. And it will get rave reviews too. It just sits in the crock pot all day and does the work for you. Best part, throw the chicken in frozen if you like!

White Chicken Chili
1 can organic corn
1 can organic black beans
1 can organic white beans
1 cup organic salsa
5 thin chicken breasts or 4 thicker ones
1 package 8 oz organic cream cheese

Throw the everything into the crock but the cream cheese. Cook it on low for 8 hours or high for four hours. I like it better the longer it cooks personally


The chicken will fall apart when it is ready. 30 or so minutes before eating add the cream cheese.

I will admit, it is not the prettiest dish but it is SO good. I also like to use my rice cooker and add rice to it when served. Top with some shredded cheese and cilantro.


This is one of Ela's favorite dishes! It is great warmed up leftover too. I use it for lunch for us the next day.


Friday, March 2, 2012

Shrimp & Grits

For Mom's birthday Dad and I made shrimp and grits. Since the grit cakes have flour in them, here is the GF version we made, from here.

Grit Cakes:
For the Grits:
1 tablespoon salted butter
1/4 cup milk
1 cup grated white cheddar cheese
4 cups chicken stock
1 teaspoon finely chopped garlic
salt and freshly ground white pepper
1 cup grits
1 cup all-purpose flour Here use GF all-purpose flour 
3 tablespoons vegetable oil

Preheat the oven to 475 degrees F. Grease a jelly roll pan with the butter. In a medium bowl, whisk together the eggs and milk until smooth. Add the cheese and set aside.

In a large pot, over high heat, bring the chicken stock to a boil. Add the garlic. Slowly add the grits, stirring constantly. Reduce the heat to low and continue to cook, stirring constantly, until the grits are tender and become creamy, about 10 minutes. Slowly add the egg and cheese mixture, stirring to avoid scrambling the eggs. Season to taste with the salt and pepper. Pour the grits mixture into the jelly roll pan and bake in the oven until the grits set, about 10 minutes. Set aside to cool and then refrigerate until chilled.

TO SERVE: Cut the grit cakes into the desired shape--squares, circles (cut out with a cookie cutter), or diamonds. In a large nonstick skillet, over medium-high heat, heat the 3 tablespoons of oil. Lightly dredge the cakes in the flour and sauté the cakes, 2 minutes per side, or until golden. Place two cakes in the center of a plate and pour 2 to 3 tablespoons of the sauce over the cakes. Serve hot.

Claire saute'd the cakes which needed more oil than the recipe said. She did a great job and they turned out yummy. 
Dad made a beurre blanc sauce, which was amazing! 

The beurre blanc sauce was from a Food Network recipe :


  • 1 to 2 shallots, chopped fine
  • 8 ounces white wine
  • 2 ounces lemon juice
  • 1 tablespoon heavy cream
  • 12 tablespoons cold unsalted butter, cubed
  • Salt and white pepper, to taste


Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve. 

It was the BEST shrimp and grits I have ever eaten. We garnished it with green onions and cherry tomatoes. My blackberry took a horrible blurry picture which I'll post as soon as I figure out how to disable the awful photo software I downloaded. And by ME figure it out I mean as soon as Jered gets home and fixes it for me.