Gluten Free Jeannie Profile - Allrecipes.com (10948328)

Gluten Free Jeannie


Gluten Free Jeannie
 
Living In: Mesa, Arizona, USA
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Mexican, Southern, Low Carb, Healthy, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music, Painting/Drawing
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Crepes
About this Cook
I enjoy expressing my creative streak with my cooking and in many other ways. (I am a glass bead maker and jewelry designer. )In my cooking, I believe that it is better to use fresh ingredients, "real" oils and fats, mostly olive oil and real butter, whole (heavy) cream, and natural sweeteners when I use them. Food should taste good AND be good for you. Some object to this philosophy, but I have still lost weight since I started cooking this way. It is my goal to make anything I might normally cook, gluten free. So we'll see what exciting recipes I can come up with and share.
My favorite things to cook
I've been gluten free for over 2 years now, and I'm enjoying exploring healthy and delicious GF (gluten free)foods recently. I like to try new things, and my goal is to focus on healthy things, though I have a definite sweet tooth. After cooking for 6 people or more for many years, it's difficult to get used to cooking for one or two people, so my cooking has changed dramatically. I like quick but tasty with variety, and of course gluten free.
My favorite family cooking traditions
Although I've had to alter recipes quite a bit to adapt for my special restrictions, I feel very strongly about the traditional Holiday dinner we grew up with. Mom's dressing recipe (she didn't let us call it stuffing), and the other "required" dishes to accompany the turkey. My favorite was always gravy! It's what mashed potatoes are made for (to hold up the gravy). ;) And I always brought the pumpkin pie, a tradition that has now been passed to my daughter. The Gluten Free pie crust I made was the hit of the day. The traditional-crust pie was 90% untouched.
My cooking tragedies
Considering that I improvise and make up a great deal of what I cook, I've done pretty well. But when my kids were young I had a couple disasters. While trying to hide vegetables in meatloaf, I once made a truly bad, bland meatloaf. And the year I tried to grow a garden, I harvested fresh basil. Assuming dried was more concentrated, I used probably over a cup of my basil in spaghetti sauce (a dish I made regularly, but never with a recipe). It was entirely inedible. I just had to admit it. :)
Recipe Reviews 18 reviews
BLT Dip
I am of the school that there can never be enough bacon! But there was FAR too much of the "sauce". I doubled the recipe as suggested by several. Seemed like one would not be enough. I was wrong. I had more leftovers than I could use. I also found that there were a number of people who wouldn't have any because it was primarily sour cream and mayonnaise. If I make this recipe again I will increase the tomatoes and decrease the mayo and sour cream. But in theory, I'm sure this is a great recipe.

2 users found this review helpful
Reviewed On: May 2, 2013
Easy Slow Cooker Ham
Well we learned last year that we didn't like much cloves at all so we only used 6 cloves. But I did everything else as prescribed (very unlike me). I'm not sure how, but mine came out dryer (when cooked in liquid) than if I baked it in the oven. I also think I don't like as many spices as this. I think I'll go back to my frozen orange juice concentrate and brown sugar rub/baste.

4 users found this review helpful
Reviewed On: Apr. 9, 2012
Screaming Potatoes
This was definitely a fun and convenient way to cook little (inch or so) red or white potatoes and the potatoes were very tender. But I honestly (and I mean this in the nicest way) didn't see what the big deal was. With mine, the salt didn't even stick (and I actually bought a cast iron pan for this recipe). My experience was that the results were not terribly different than boiling. Sorry, but mine definitely weren't as fun as described. And in the end I added butter on the plate.

2 users found this review helpful
Reviewed On: Apr. 9, 2012
 
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