Gluten-Free Snacking... Oven Baked Kale

 This weekend we were warming up the house with every kind of baking we could think of! Ignoring the frigid outside temperature, unless it was your turn to take out the dog.  But those trips were quick for even our new rescue pup was keeping close to the kitchen and the warm oven.
After baking a few sweet treats we were in the mood for something different.

Instead of reaching for a bag of chips we grabbed the kale from the crisper and made my daughter's favorite... Oven-roasted kale crisps.
Satisfying the craving for savory, crispy - and salty while getting a mega dose of vitamins, minerals and fiber.  Given how easy they are to make - it is truly a win-win situation.
The most time consuming part is the washing (and drying) of the kale leaves.  You want to be sure to dry them thoroughly so they will crisp well.  Then break off the big stem bits and rip the leaves into a few pieces each. We usually use curly kale but you can try any type of kale leaf.

Toss the leaves in a bowl with olive oil, salt, garlic powder and pepper before laying them out on a baking pan.  
Oven bake at 350 degrees for 15 - 20 minutes or until crispy (but don't let them burn)
The kale gets crisp and airy baked this way.  My 10 year old just gobbles them up!
There are lots of variations of seasonings for all tastes.
A delicious, fun way to get in a serving of greens. The crisps can also be crumbled on top of your salad.
Enjoy!

If you enjoy my art you can find more in my Etsy shop Erin Go Paint.  Or check out my daily illustrations on Instagram

Mushrooms in the Grass, Daily Sketch

 I start my day with an early walk or run, during which I get my thoughts in order.  Foremost in my daily planning is a sketch idea for the day... for me and for my drawing students.
There is no substitute for daily practice of your art. By applying, and challenging, yourself every day there is growth. 

"You can never do too much drawing." 
~Jacopo Tintoretto (Venetian Painter)

Today's drawing idea prompt is to find something that is normally overlooked. Something small and possibly mundane and bring it into the light, and life - on your page.
During my walk yesterday on a murky grey morning I spied 2 mushrooms growing in the grass along the sidewalk. After seeing them, I spotted another dozen mushrooms all along the way.  Taking the time to notice the first 2 triggered all the rest!

I had fun using creative license to create my little mushroom village.  What can you bring to light and life today?

It is all very well to copy what one sees, but it is far better to draw what one now only sees in one's memory. That is a transformation in which imagination collaborates with memory.
Read more at: http://www.brainyquote.com/quotes/keywords/transformation.html

You can view my more of my work in my Etsy shop Erin Go Paint.Or take a peek at my recent 100 Day Project on Instagram

'Reluctant' Cook

Reluctant. I used this to describe myself here but though I chose that word, it doesn't feel comfortable. And it has remained uncomfortable to me since I wrote it last week. 

It doesn't tell the whole story...  or give an accurate picture.  

Granted I don't have a passion for cooking, but I DO have a passion for eating healthy, eating fresh and most of all... eating safe!  

Cooking gives me that   So I am quite happy to cook.  It gives me peace of mind to know it's safe, to choose what goes in, to know what I am putting in my body - and into my family.  
And sometimes - it is fun!
So why 'reluctant'?  
Because pretty much any day of the week I would rather be making art... drawing, painting, sketching. Or playing with daughter.  Or painting,  crafting and sketching with her! 

My solution.... keeping a small sketchbook handy in the kitchen. So I can sketch between chopping, or while I am waiting between food prep steps.  Ideas come while I handle the vegetables, herbs and spices... or while I daydream looking out the kitchen window.   

Dinner gets made, and dinner gets drawn. All of the art in this post was conceived in my kitchen sketchbook.  

In fact, this piece became this page in Simply Gluten Free Magazine's Sept/Oct 2015 issue.

So it is a win-win situation.

And it is why I have started working on a kitchen coloring book for adults... more to come on that!

If you enjoy my work you can see more at Erin Go Paint

Making Spaghetti Squash... a tasty, gluten-free grain-free alternative to Pasta

Last weekend I was cooking for a crowd and made my first spaghetti squash to serve as a pasta alternative for those who didn't eat grains... and was seriously surprised at how easy and super tasty it was!

Now, I am not saying you would eat it and not know the difference between the squash and a spaghetti noodle, but it was delicious and  it did the trick for me.

1. The most difficult part is cutting it in half. Be sure to use a strong knife and watch your fingers!

2. Scoop out the seeds and pulp with a spoon.  You can save the seeds for roasting later if you like.

3. Place both sides face down on an olive-oiled roasting pan.

4. Bake for 40-45 minutes at 375 degrees.

5. Remove from pan and allow to cool enough to handle.
Using a fork scrape out the insides of the squash - it really comes out like thin noodles.

6. Eat - and Enjoy!

Paleo Gluten and Grain Free Muffins - Recipe Review

I admit that somedays I miss bread, and I don't mean gluten bread, but any bread. I avoid even the GF flours and baked goods because of too many issues that point to a tapioca intolerance, so I gave up the lot of them. Most days I am fine with it, but sometimes I dream of bread or muffins.  I always had a weak spot for muffins!

When I stumbled on PaleOMG's zucchini apple spice muffins I was intrigued. 

And, honestly not quite convinced that the assortment of ingredients listed could actually achieve a muffin, no less a fluffy one!  Sounded more like a veggie side dish, or possibly an interesting omelet. 

I kept looking at the photo of the finished product, and dreaming of the taste and aroma so I gave it a shot.  My husband came in the kitchen while I was grating and draining the zucchini and said "I thought you were baking muffins?"  I am... hmmm, we shall see.

The recipe was simple enough, needed no complicated equipment or ingredients, and the most time consuming part was allowing the zucchini to fully drain after grating.  I poured the initial liquid off then kept flattening it with a spatula on a tilted plate while I went about other kitchen chores. Every 10 minutes or so pouring off the liquid.  

The recipe yields 9 muffins but I usually make 12 slightly smaller muffins so I can make them last longer.  The last batch I baked went too fast!  They are a new favorite, and staple, in this house which inspired my illustration! Thank you Juli - these muffins are genius! 

RATINGS, from 1-5 spatulas
Time: most timely part is draining off the liquid from zucchini, 4
Ease:  easy to follow, no complicated steps or equipment, 5
Ingredient availability: pretty basic ingredients, 5
Taste:   moist, chewy, not overly sweet, divine, 5

Home brewed cold remedy

I had been burning the candle at both ends recently even though I know it never bodes well.  But I was juggling a few part time gigs, and commissions, and they dovetailed and all came due in the same week, so I did what I had to.

And got it done.

Unfortunately, sleep and self care lost priority.

And, then Easter arrived, hosting the families, and the party of 20+ was a lovely, fun and happy day!  But the cold that my hubby had at the start of weekend took hold - quickly!

I have never done well with cold medicines and such so I rely on natural methods.  Like water (lots of it!), sleep, hot tea, my nettie pot, essential oils - and my new favorite...

home brewed cold remedy!

Easy to make, soothing to sip, and very 'fragrant' (to say the least).

Ginger, garlic, cayenne pepper, lemon and honey brew.

Each packing a punch in what they bring to the immune boosting table.

I totally recommend trying this the next time you have a cold or sore throat.

Moo Shu Pork and the GF Princess

Last week was the annual book fair at school and after circling dozens of books in the promo flyer, my daughter walked the fair and narrowed her choices down to a wish list of 5.
3 of which were cookbooks.
Her #1 pick was The Disney Princess Cookbook. And she was consumed by the idea of this book. So excited about the opportunity to make Tiana's Gumbo- "we can make it for real, not like in a video game!!"
So, I bought the Princess cookbook for my little foodie, figuring I could convert just about anything to a gluten-free version. I am always up for that challenge!

The first recipe that enticed her was Moo Shu's Pork... easy enough to adapt with GF San-J Tamari sauce, and I even made a killer housin sauce if I do say so myself!  (I used a recipe from Food.com but used Tamari in place of soy sauce, cashew butter in place of peanut butter, and maple syrup instead of honey - and fresh ground ginger!).

"Ginger sketches" watercolor & ink on paper, copyright Erin Rogers Pickering

My husband and I were anxious to sit down to eat, but the little princess took one look and her face fell. "What is that?" she asked.  "It doesn't look right."

We assured her it would taste great, but instead of sitting she went to get the cookbook to show me how it was "supposed to look!"  She was devastated that it didn't match the full page, glossy, color enhanced, picture perfect culinary photo masterpiece.  (when does it ever?!)

Ah, but, the taste - it was perfection!
When hunger won out, and she was ready to taste it - she was sold!  and plowed through a few wraps (Udi's tortillas) with her Moo Shu pork. 
And, We all ate like royalty!