ASTCLAIR1 Profile - (18686411)

cook's profile


Home Town: Oklahoma City, Oklahoma, USA
Living In: Kadena Air Base, Okinawa, Japan
Member Since: Sep. 2005
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Boating, Biking, Photography, Reading Books, Music
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About this Cook
I've been cooking since I could reach the stove! After living in Okinawa, Japan I've had my eyes opened to all kinds of new things. Also discovered that I have Celiac disease - which means I can't eat anything that has wheat gluten. This knowledge was a horrible reality at first - no pizza, hamburgers, fried chicken and worst of all, no more chicken fried steak! I've learned to work around my wheat gluten problems. There are lots of good substitutes out there. I still crave buttermilk biscuits and and sausage gravy though! However, there is life after wheat gluten! I'm always experimenting with recipes and have come up with some pretty good gluten free creations from non gluten free recipes.
My favorite things to cook
I love to cook on the grill. We use our gas grill year 'round. In the summer I'll cook sliced potatos, summer squash and steak all on the same grill and very often marinated in the same marinade (separate contaners-usually). I also like to make my own spaghetti sauce (I use Tinkyada gluten free pasta).
My favorite family cooking traditions
Each year at Thanksgiving my sister and I fight over who will get to do the turkey. She usually roasts hers in the oven. Lately, I have been doing a smoked turkey which I inject the night before with a white wine/honey solution. We used to make all kinds of casseroles together for Thanksgiving. However, with my gluten problems, and the fact that I was, until recently, in Japan for 4 years, that has evolved too. This year we created some very different things that have never before been seen at our family Thanksgiving table including REAL scalloped potatoes, and gluten free corn bread dressing. I can't use those canned soups to make casseroles anymore...they all have wheat gluten in them. My sister recently revealed that she has never liked green bean casserole, so that has been taken off the menu. I can't eat it and she doesn't like it, and, since we are the cooks, it just ain't happening ever again!
My cooking tragedies
Hmmm ~ none that I would own up to!
Recipe Reviews 100 reviews
Boston Baked Beans
I have made this twice now. It's amazing! I usually take a shortcut and use canned navy beans. 6 14.5 ounce cans Navy Beans is about the same as a 2 cups dried beans. I rinse the beans well and then follow the recipe as written. That is really the only change I've ever made. Everyone loves these and they are delicious as left overs as well. Perfect to take a long to a pot luck or BBQ!

3 users found this review helpful
Reviewed On: Apr. 21, 2013
Clone of a Cinnabon
My friend made these and converted them to gluten free using Jules Gluten Free flour. They were amazing!

4 users found this review helpful
Reviewed On: Apr. 24, 2012
Roast Sticky Chicken-Rotisserie Style
Made this today. It's been in the oven all afternoon, roasting away. The skin is a nice crispy golden brown. I basted it with the juices in the pan as well. Delicious. If you'r looking for a new way to bake a chicken, this is it!

1 user found this review helpful
Reviewed On: Feb. 26, 2012
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