COOK OF THE WEEK - VICKY (SILBAUGH) SING

Vicky (Silbaugh) Sing wanted to do the COTW Column in May since May is National Celiac Awareness Month. The focus is to raise awareness about celiac disease and gluten intolerance. Approximately three million people have celiac disease. Another 21 million could be undiagnosed or have gluten sensitivity. In visiting with Vicky, it is apparent she loves doing any kind of craft. She is pictured holding a tray, one of many items she has painted as a member of China Painters in Humboldt. Vicky grew up in Humboldt, attending the Humboldt High School and receiving her GED in 1976, from Iowa Central Community College (ICCC) in Fort Dodge. She went to college at ICCC in Fort Dodge for Consumer Electronics Repair, graduating in 1980. She later returned to ICCC to learn Computer Programming in 1984 through 1986, but never finished due to shortage of funds and being a single mom. She has always stayed involved with her Humboldt High School class of 1975, attending their reunions. Her parents are Sherman and Virginia Silbaugh also from Humboldt. Her dad was a fireman for 42 years and was the Fire Chief for 25 of those years. He also is retired from being Manager at Gunder Church Furniture in Dakota City. Vicky has a younger brother, Rod Silbaugh living in Humboldt. Her sister, Zoe lives in Colorado. Virginia told me that Vicky got her love for doing crafts from her grandmother (her dad’s mother), Jessie Silbaugh. Vicky said when she was a little girl she would go over to grandma’s home. Together they must have done lots of crafts. Vicky said people tell her she even looks like her grandmother. Vicky and her parents all belong to the Congregational Church in Humboldt. Vicky told me she has been a jack-of-all-trades, doing parts of construction in building a home to working in any restaurant or bartending. She said, “I am now disabled and unable to work those past jobs due to knee, neck and back problems.” She has done a lot of sewing, jewelry making, crewel, cross-stitch or embroidery, but right now she said her passion is in painting on porcelain china. “I find china painting relaxing and fun, Vicky said.” Vicky has two children. Quentin Kocher lives in Mason City but is planning on moving back to the Humboldt area in June. Quentin is engaged to Heather Kliess. Vanya Kocher lives in Fayetteville, AR. Vicky has a total of six grandchildren. Quentin’s family is Alexandria (18) and Marcus (16). Vanya’s family is Vannessa Hernandez (18), Andrea Rosendahl (16), Eddie Jr. Hernandez (15) and Electa Cone (10). Vicky added, “You can’t forget my cat, Punkey. She is an orange tabby and is 10 years old.” Vicky said, “My favorite meals are gluten free goulash or roast beef dinner. Doctors told me that I had celiac disease from 2008 until 2013. Now they tell me that I don’t have Celiac Disease, but am allergic to wheat and dairy products.” So all of the recipes she is sharing with us today are gluten free and dairy free and maybe sugar free. As you read her recipes this will be shown as GF and DF and SF. She gave me several sheets of information on gluten free flours she thought would interest people with these same health problems. She mixes up several gluten free flours to make the flour mixture she uses in most of her recipes.Basic GF Flour Mix Many commercial flours are available, or you can buy the individual flours to make your own as shown in this recipe for Basic Gluten Free Flour mix. 2 cups brown rice flour (Why brown? It has more vitamins and is whole grain.)1/3 cup potato starch2/3 cup tapioca flour Optional: 1/2 cup sorghum or sweet sorghum flour (She only uses the sweet sorghum flour for cakes and other desserts.) Combine all ingredients in a large bowl; stir or sift. Use this mixture in her recipes. Store mixture in a container with tight-fitting lid; stir before using.Hints: 1. She never adds xanthan or guar gum to her flour mixture until the recipe calls for it. Xanthan or guar gum is like baking powder. Bake breads and rolls in pans with walls (loaf pans, Bundt pans, or muffin tins). Without gluten, bread loafs and rolls don’t hold their shape. 2. Add gums to your GF flour. The sticky effect created by gluten can be simulated to a certain extent by adding gums, such as guar gum (is a thickener, binder, and volume enhancer) or xanthan gum (to bind, thicken and emulsify GF ingredients). These gums are only added to recipes in small amounts and are already included in some of the commercial GF flour mixes. Never use in a bread recipe, as the breads will tend to get gooey. 3. Store GF flour in the refrigerator or freezer. If you store your flours in the freezer, let them come to room temperature before you use them. 4. Add some protein when using gluten free flour. (Flax seed flour or Chia seeds bought in the organic area (1/2 tsp. each is okay to use). Both have Omega 3s, higher in fiber and great source of protein.) Vicky said, “You can go on line and learn all about gluten free living and the foods you should eat.”Lomo Saltado(Peruvian Beef Stir Fry)1 tablespoon olive oil1 pound lean beef, cut thinly into strips4 Roma tomatoes, cut into thin slices1 small sweet onion, cut into thin slices1 tablespoon fresh garlicA few dashes of Aji No Mojo (this is a salt and sugar combination) comes in crystal form (found in Asian or Mexican stores)A few dashes of GF San-J Tamari soy sauce, found in Fareway in Fort DodgeOptional ingredient:2 or 3 handfuls of frozen French fries or cut your own, using 2 large potatoes made into French fries Sauce:1 package of Sazon Goya Seasoning GFDF (found in Asian or Mexican stores)3 teaspoons potato starch1/2 cup water Wash veggies. Cut up beef, tomatoes, sweet onion and set aside. Cut up potatoes if not using frozen fries. Add oil to stir fry pan. Slowly cook the meat, then add tomatoes, onions, garlic, Aji No Mojo, and soy sauce. Cook until done. Put ingredients in large bowl, leaving the juices in the pan. Now add the fried or baked fries to the beef juice mixture. Add the meat mixture back in and stir. Simmer slowly on a low setting. Mix the Sazon Goya and potato starch with the water. Pour over meat mixture and fries in circular motion and stir again. Top stir-fry over Jasmine Rice or GF Pasta (recipes for both included.)Jasmine Rice Using a thick pot, add a little oil on the bottom. Then add 2 cups of cold water, 1/2 teaspoon of salt and 1 cup Jasmine rice. Stir once to mix. Cook uncovered to a boil. Stir. Then cover the pot and simmer for 20 minutes. If rice is sticky, add just a little more water and cook some more. Or you can make this in a rice cooker.Homemade Gluten Free Pasta1/2 cup brown rice flour1/2 cup white rice flour1/4 cup tapioca flour1/4 cup potato starch3/4 teaspoon xanthan or guar gum (either will work here)3 eggs, lightly beaten and at room temperature Combine flours, starch and gum in a large mixing bowl and whisk to blend. Add the eggs and stir until you achieve a coarse crumb mixture. Use your hands to knead the mixture in the bowl into a ball of dough. Squeeze the dough so that it comes together. It will be slightly sticky, and this is okay. Do not add extra flours or starch. After the dough has rested for 15 minutes, cut it into 4 small portions. Flour a counter top or cutting board with rice flour and roll out one section at a time as thin as possible. As you roll the dough, work from the center outward. Roll a bit, then carefully turn the dough over, add a small dusting of flour, and roll some more. When you have the dough as thin as you like, trim the edges evenly and cut into 1/4 inch strips, or “little ribbons”, to create fettuccini.* Place cut pasta on a plate until all the pasta is rolled out and cut into noodles. Once your pasta is ready, boil water in a large saucepan. Add pasta when the water comes to a full boil.** The pasta should cook in 3 to 5 minutes, depending on how thick your noodles are. Drain and serve immediately Notes: If you do not need all your pasta immediately, you may seal it in plastic wrap unrolled and store it for up to 3 days in the refrigerator. Simply allow it to come to room temperature before rolling and cutting. * The strips can be as long as you would like. I usually cut mine between 4 and 6 inches long. ** There is no need to add oil to the water. This pasta doesn’t stick together when cooking.GF Pizza Casserole12 ounces Gluten-free pasta (Hodsgon Mill)1 pound ground beef or sausage1 onion, chopped6 ounces sliced Pepperoni or Canadian Bacon (Hormel is gluten free)28 ounce jar spaghetti or pizza sauce (Hunt’s and Fareway brands are gluten free)16 ounces mozzarella cheese, shredded Cook the pasta, drain and quickly rinse with cold water. Sauté the beef and onions and drain. Grease a large rectangular casserole dish. Put a small amount of pasta sauce in the bottom of the dish and spread it out thinly. Add half the pasta. Top with half the beef and onion mixture. Spoon half of the remaining pasta sauce. Top with half the cheese. Add a layer of pepperoni or Canadian bacon. Repeat pasta, beef and onion, sauce, cheese, and slices of meat. Bake in a 350 degree oven for 30 minutes.Gluten Free Mozzarella Cheese Sticks(not dairy free)8 ounces block mozzarella cheese1/4 cup gluten free all purpose flour2 teaspoons ground sage2 eggs2 tablespoons DF milk1 cup gluten free corn-flakecrumbs1/4 cup grated Parmesan cheese1 tablespoon dried oregano leaves1 tablespoon dried basil leaves Slice mozzarella into 1/2 inch sticks. Put gluten free all-purpose flour and ground sage into one zip top bag. Shake to combine. Put gluten free cornflake crumbs, Parmesan cheese, oregano and basil into a second zip top bag. Shake to combine. Beat eggs and milk in bowl. Place sliced mozzarella into the zip top bag containing flour. Seal bag with the air still inside and shake until lightly coated with flour. Using dry tongs, remove several sticks from bag, gently shaking off excess flour. Dip sticks in egg mixture with wet tongs until fully coated. Move sticks from egg mixture to the zip top bag containing corn flake crumbs and shake to coat. Using dry tongs, remove mozzarella from bag and gently shake to remove excess breading. Place Mozzarella sticks on cookie sheet lined with waxed paper. Repeat coating mozzarella sticks in batches of 3 or 4 at a time, until all are coated. Sticks can be stacked in layers with waxed paper between each layer. Place cookie sheet in freezer and allow cheese sticks to freeze, about 4 hours or overnight. Once frozen, transfer them to an airtight container for storage. Gluten Free Mozzarella Cheese sticks will stay fresh in freezer for up to 4 months. Gluten Free Mozzarella Cheese Sticks can be fried right after breading or straight from the freezer. Do not thaw before cooking. Fry in 350 to 400 degree oil for one to two minutes, or until golden brown and crispy. Do not over-cook. Overcooking will result in loss of filling.GFDF Yeasty Cinnamon Pull-Apart Bread Please follow directions step by step.Yeast ingredients:1 cup warm water2 tablespoons yeast2 tablespoons sugarWet ingredients:2 teaspoons apple cider vinegar2 tablespoons olive oil2 large eggs1/3 cup warm waterDry ingredients:1-3/4 cup rice flour1/2 cup potato flour1/2 cup tapioca flour3/4 cup powdered Coffee Mate (GFDF)2-1/2 teaspoons xanthan gum1-1/4 teaspoons salt2 tablespoons sugarFilling:1/2 cup sugar1 teaspoon cinnamon1/2 cup Earth Balance DF Butter (from Hy-Vee) Grease loaf pan with Earth Balance DF butter. Preheat the oven to WARM. Place a sheet of waxed paper on work surface and sprinkle tapioca flour over the wax paper. Whisk the yeast ingredients together in a medium bowl, and then place them in the oven to proof. To proof yeast: Dissolve in lukewarm water with sugar. After 10 to 15 minutes, it should have bubbled up and become creamy looking. That means the yeast is alive. If it doesn’t do anything, get yourself some new yeast. Turn the oven OFF. Mix the dry ingredients together in another small bowl. Hold back 1/2 cup rice flour and 3/4 cup potato flour for later use! Blend wet ingredients together in a large bowl with your electric mixer. Pour the yeast ingredients, fully proofed, into the wet ingredients and blend until mixed. With the blender on low, slowly pour the dry ingredients into the mixture. Mix at medium speed and blend for one minute. Stop blending, and allow the mix to set for one minute. Meanwhile, turn the oven back on to the WARM setting. Add the extra 1/2 cup rice flour and 1/4 cup potato flour to the mix and beat until just blended. Coating your hands in the flour, remove the dough from the bowl and place it on your work surface. Flatten the dough out a little bit with your hands, then flip it over and roll it back into a ball. Make sure your work surface is well coated with flour at this point, so that the dough will not stick once you’ve rolled it out. Roll the dough out until it is about 1/4 of an inch thick. Mix together the cinnamon and sugar and sprinkle this over the dough. Cut the dough into about 10 small rectangles. On each rectangle, put one tablespoon of Earth Balance DF butter. Stack the rectangles on top of each other with 3 to 4 rectangles in each stack. Gently lift the stacks up one at a time and line them up in your bread pan, not flat, but on their sides. Turn the oven from WARM to OFF. Allow the bread to sit in the oven for 30 minutes. Then turn the oven to 350 degrees. Cook the bread for 45 minutes. Do not overcook.P.F. Chang’s GF Mongolian Beef (Recipe courtesy of P.F. Chang’s China Bistro.)12 ounces sliced beef tenderloin1 tablespoon soybean oil (she uses olive oil)1/2 teaspoon garlic2 fluid ounces GF soy sauce2 tablespoons sugar1 teaspoon rice wine (optional)2 ounces green onion sticks, 3 inch long green only1/2 teaspoon sesame oil (she uses olive oil) Heat oil in a sauté pan. Add the beef and cook for 30 to 60 seconds or until cooked. Beef should be lightly browned around the edges and gray throughout the rest of the surface. Add garlic and toss. Add the rice wine, soy sauce and sugar. Bring to a boil. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. The sauté pan should be “dry” (no flowing sauce) before proceeding onto the next step. Add the green onion sticks and toss to incorporate into the beef. A few tosses are all that are needed; do not wilt the green onion sticks. Finish by tossing with sesame oil. Place on a plate and enjoy! This is usually served with rice of your choice on the side.GFDF Apple Crisp5 to 6 apples, peeled, cored and sliced thinly1 teaspoon cinnamon, plus more for dusting1 cup plus 2 tablespoons sugar divided, plus more for dusting2-1/2 teaspoons pure vanilla extract, divided10 tablespoons Earth Balance DF butter at room temperature (1/2 cup = 8 tablespoons)1 extra-large egg, lightly beaten1-3/4 cup all purpose GF flour1/2 teaspoons xanthan gum1 cup chopped pecans, walnuts, or slivered toasted almonds (optional) Preheat oven to 350 degrees. Grease a 9 inch pie plate with butter and set it aside. To make the filling, combine the apples, 1 tsp. cinnamon, 2 Tbsp. sugar and 1/2 tsp. vanilla in a medium sized bowl, and stir to combine well. Place the apple mixture in the prepared pie plate, piled toward the middle of the plate. To make the topping, in a large bowl, blend the butter and 1 cup sugar until light and fluffy. Add the egg and 2 tsp. vanilla and blend well. Add the flour and xanthan gum, and beat the batter well until it becomes thicker and a bit more elastic. Add the nuts (optional) and stir to distribute them evenly through the dough. The mixture should be very thick. Cover the apples with the topping, spreading it evenly with wet hands. Cover the pie plate with foil place it in the center of the preheated oven and bake for 35 minutes. Remove the foil and bake for another 10 to 15 minutes or until the topping is lightly golden brown. Sprinkle with extra cinnamon and sugar while still hot from the oven. Cool at least 20 minutes before slicing into wedges and serving. Serve warm.Raw Peanut Butter Coconut BallsGluten, dairy, egg and refined sugar free1/4 cup peanut butter1/4 cup unsweetened shredded coconut3 tablespoons honey or 2 tablespoons Agava (Blue Weber)1/4 cup cocoa powder Combine all ingredients and stir until a ball forms. Put in freezer for about 1/2 hour. Shape into teaspoon-sized balls and serve.Peanut Butter Chocolate Freezer FudgeGluten, dairy and refined sugar free1/2 cup coconut oil1/2 cup honey or 1/4 cup Agava (Blue Weber)1/2 cup peanut butter1/4 cup cocoa powder Slowly melt the coconut oil and honey together. Stir in peanut butter until smooth. Stir in cocoa powder until smooth. Pour into 2 or 3 clean ice cube trays. Freeze for about 1/2 hour, or until firm. Pop out and serve. If using a regular pan, cut and serve.Chocolate Coconut BarsGluten, dairy and egg free2 cups shredded unsweetened coconut1/4 cup coconut oil1/4 cup honey or 1/8 cup Agava (Blue Weber)1/4 teaspoon kosher salt1/2 cup GFDF chocolate chips Warm coconut oil until it is liquid. Place everything except the chocolate chips in a blender and blend on high until smooth. (This will take about 5 minutes or so.) Spread into a 9 x 5 inch plastic container or on parchment paper. Freeze for about 15 minutes. While coconut mixture is freezing, melt chocolate chips. Spread melted chocolate over frozen coconut and stick in the freezer again until chocolate is hardened. Slice, eat and enjoy!Easy GFDF Bread(in your bread machine)1-1/2 cups warm water (105 to 110 degrees)2 teaspoons active dry yeast2 teaspoons sugar2 eggs (room temperature)1 egg white (room temperature)1-1/2 tablespoons apple cider vinegar4 -1/2 tablespoons olive oil3 cups GF flour In a glass measuring cup, warm 1-1/2 cups water until it reaches 105 to 110 degrees. Add the yeast and sugar and stir to mix. Set aside until foamy, about 8 to 10 minutes. Use a fork or whisk to beat together the 2 eggs and 1 egg white, and then add to baking pan of bread machine. Add apple cider vinegar and oil to pan. Add foamy yeast/water mixture to pan. Lastly, add the gluten-free flour. Place baking pan in bread machine and set for gluten-free bread setting and start. After mixing cycles, and before rising cycle starts, use a spatula to stir in any remaining flour that might be stuck in any corners or the bread pan. You can also remove the mixing blade at this time so it won’t be left in the baked bread. PLEASE NOTE that the results of home-baked bread can vary depending on humidity and on what bread machine you are using. You may need to make some adaptations for perfect results in your bread machine, but this should give you a good starting point.CHALLAH (Jewish bread) Makes good dinner rolls.1/3 cup warm water1 package rapid rise GF yeast (she prefers Red Star)1 teaspoon sugar1 cup DF milk of your choice1 teaspoon apple cider vinegar5 large egg yolks at room temperature (slightly beaten)1/3 cup canola oil4 tablespoons honey, agave nectar or molasses4 cups GF all purpose flour3 tablespoons plus 2 teaspoons sugar1-1/4 teaspoon kosher salt1/2 teaspoon baking soda2 teaspoon GF baking powder1 large egg, mixedPoppy seeds, sesame seeds,raisins, or other topping or mix in, optional Preheat oven to 200 degrees, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead. Prepare a baking sheet by lining it with parchment paper. In a small bowl, mix together the warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside. In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl. After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients. Gradually stir in the dry ingredients until fully integrated, then mix 2 minutes more on medium speed. Drop by spoonsful into cake or muffin pans, OR use regular or smaller bread pans to make sliced bread. In a small bowl, mix the extra egg together and brush over each loaf well, coating the entire top surface. Sprinkle the seeds or any toppings at this point, and then place the tray (covering the pans with wax paper sprayed with cooling oil) in a warming drawer set to low heat or into the preheated oven for approximately 20 to 30 minutes. (Don’t expect the bread to rise much at this stage). Once risen slightly, place the uncovered tray in an oven preheated to 350 degrees for 20 minutes. (If using a convection oven adjust temperature and time accordingly.) Remove to cool on a wire rack. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.