Grainlady, over here...

14 years ago

I have finally talked my husband into keeping the GT Xpress. I guess he was a bit overwhelmed when I told him to try it out by himself. I told him tonight at dinner that we would try out the Xpress together, tomorrow. Now, I need some easy and fool proof recipes so our first experiment won't turn out a disaster. I remember you said you created your own recipes... can I borrow some from you? What would you recommend for us first timers? We're thinking to make dinner for two of us and our 7-year-old little boy.

Also, I made BBQ seitan yesterday using the oven method. The texture was definitely a lot firmer than the boiling method. I used a lot of BBQ sauce and grilled them in our George Foreman indoor grill... was a mistake, because the outside because very chewy (tasty but chewy). Today, I got out the leftovers and sliced them thinly and served them with a cold pasta salad. They LOVED it! So I will be making more soon. I will go to the local whole food store to get more vital wheat gluten.

I have a pretty good size of food storage in our basement. Protein was the only thing that I don't have a lot. I don't particularly like canned food and hubby and little man don't like beans. So seitan would be a perfect way to solve my problem. I plan on buying bulk, maybe 20 - 30 pounds at a time. Do you keep large quantity of vital wheat gluten at home? The store I go to sells VWG in 2-kg plastic bag inside a paper bag. I want to get 5 bags and store some in the freezer. Is freezing necessary? What is the best way to keep it? I am very excited that my two boys will eat this meat alternative.

Thanks in advance!

Comments (10)

grainlady_ks
14 years ago
last modified: 9 years ago
These recipes are a bit "rough" since I've only made them once or twice; and are subject to change.

TUSCAN CHICKEN
(adapted from - Tuscan Rosemary Chicken and White Beans)

Preheat GT Xpress 101 (takes 2-3 minutes). Meanwhile, chop veggies. When the light goes out...

Place 1/2 T. bottled (or homemade) Italian Dressing in each cooking chamber. Add 1-2 small chicken tenderloins to each chamber. Flip the chicken so the dressing coats both sides. Top the chicken with a small sprig of fresh rosemary. Top the chicken with sliced veggies. I used 1 stalk of celery, 1 carrot, few slices of a small zucchini and small yellow squash, divided between the two chambers.

If you want to increase the protein and use less chicken, use a small amount of chicken and add canned (or cooked) cannellini beans (drained and rinsed) mixed with the veggies. Other veggie choices would include frozen stir-fry veggies, if you are in a hurry.

Cook 10-15 minutes, or until the temperature of the chicken reaches 180F and the chicken is cooked through.
(Hubby\-Friendly) Hot Dog with Biscuit Topping Preheat the GT Xpress 101. Split hot dog and butterfly open. I use my homemade, multi\-grain version of a baking mix and used it for the biscuit topping. 3/4 c. Good\-For\-You Baking Mix 1/4 c. kefir (you could also use milk, plain yogurt, or milk substitute) Stir together, just until mixed together. In each chamber, place one hot dog (you may be able to place two hot dogs in each chamber if they are thin (I use Hebrew National). Divide the baking mixture in two equal portions and spread over the top of the hot dog/s. Bake 6\-10 minutes. Next time, I'm going to put the dollop of baking mix in the bottom of the chamber and top it with the hot dog and see how that works. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cheeseburger Bake This was thrown together, so I'm not sure exact measurements. Preheat GT Express 101. Mix together 1/2\-1 cup pre\-cooked hamburger (I keep pre\-cooked hamburger in the freezer for quick meals \- ground gluten would also work as a good ground beef substitute), chopped onion (I used dried onion), and enough ketchup to hold mixture together. Divide into the two chambers. Top with shredded cheese. Top with the "Pie" Batter mixture from the book: 1 c. milk 1 egg 1/2 c. baking mix Mix all ingredients together in a covered shaker. Fill each chamber to the top, but don't over\-fill it. Cook 10 minutes. NOTE: The next time I make this, I'm going to make tiny biscuits with my homemade baking mix and top each of the meat mixtures with 2\-3 multi\-grain biscuits instead of using the "Pie" Batter. Shredded beef, onion and bbq sauce could also be used as the mixture in the bottom and topped with biscuits or even a slice of rye bread or Italian bread. Makes an open\-faced BBQ Beef Sandwich.
Hot Dogs (butterflied open) can be topped with well-drained sauerkraut and mashed potatoes. Cook 6-7 minutes.
Taco Salad (similar to Tostado Bowls in the cookbook) Another pull\-it\-out\-of the freezer meat I keep on hand is taco meat (ground beef (or beef/ground gluten combination), seasonings, salsa mixture), in individual 1/2\-cup portions. You need about 1/4 c. meat mixture per chamber. I cut a homemade tortilla in half (I made small tortillas so they would fit into the chambers) and fit one tortilla half into the preheated chambers. Added the meat, shredded cheese, cooked black beans (also from the freezer \- thawed). Cook 6\-7 minutes. Top with your favorite toppings (shredded lettuce, tomatoes....)
Scalloped Potatoes
(3 servings)

Mix together:
1-1/2 c. Simply Potatoes - Shredded Hash Browns (refrigerator case, not frozen - or rehydrated dehydrated or freeze-dried hash browns)
1/2-1 t. dried onion

5 T. kefir (or half & half)
1/2 T. cheddar cheese powder (www.thespicehouse.com)
Whisk together.

1/2 c. fresh bread crumbs
1-2 t. butter
Melt butter, add bread crumbs to coat. Heat over low heat for a minute.

Place hash browns in a small bowl and mix in dried onion. Add the kefir cheddar cheese powder sauce. Mix well and divide between the two chambers, which have been preheated and lightly greased. Divided the buttered bread crumbs on the top. Shut lid and cook 8-10 minutes.

Option 1: I've precooked the recipe WITHOUT the buttered crumb topping, and only cooked it for 6-minutes. Removed the cooked potatoes and placed them in a buttered baking dish. (One recipe fits nicely into my 7-1/4x4-1/2x1-inch pasta dishes.) You can cool, wrap tightly with foil, and refrigerate this par-cooked recipe. When ready to reheat, add the buttered crumbs and finish baking in a toaster oven later in the day. Not sure of reheating times...

Option 2: Line the baking dishes you are going to use with Reynolds Wrap Release non-stick foil. Place the par-cooked potatoes in them, quick freeze the potatoes. When frozen, remove the foil and wrap the potatoes in the foil and make a stack for freezer to use later.
I made the recipe in the book, "Almost Instant" Coconut Custard Pies. I use unsweetened coconut and it worked just fine. I made these in the afternoon and chilled them in the refrigerator. So think ahead.... In the works: Chicken What\-the\-heck! Shepherd's Pie Impossible Pies from Bisquick \- in 2 serving sizes... \-Grainlady
mustangs81
14 years ago
last modified: 9 years ago
Grainlady, I want to thank you for taking the time to share your recipes.

I saw the commercial last month when we were on the road so I purchased the GT Xpress expressly to take when we travel thinking it would give me more cooking options. We spent 10 days in an extended stay-type hotel with only a cook top.

I will be saving your recipes to access on the road.

Cathy
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WOW!!! What's old is new again..... ;-) dian57, your recipe looks great! I have a new-and-improved add-in choice since this thread - it's High-Maize Resistant Starch. High-Maize would be a good substitute for wheat germ (measure-for-measure) in the Cornell Bread Recipe. Wheat germ is unnecessary in the Cornell Bread Recipe IF you use at least a portion of freshly-milled whole wheat flour in the recipe to begin with...fresh wheat germ is already available in whole wheat flour. Milling your own flour will also assure the highest amount of nutrients from the wheat. This is why I find it amazing the Cornell Recipe didn't use whole wheat flour in the first place. The nutrients in freshly-milled whole wheat flour begin to degrade within 3-hours of milling, and the wheat germ oil oxidizes quickly. You will find wheat germ purchased as an individual ingredient is basically a rancid product - which means it's a free-radical, which is destructive to the body. The rancidity in the wheat germ purchased commercially is covered by the toasting they do to the raw germ. Rancid oils don't have to smell rancid to BE rancid. If they smell rancid, then they have been rancid for a VERY long time. If you want to add wheat germ to a recipe, add freshly-milled whole wheat flour - it's in there... I add High-Maize Resistant Starch to all my recipes for baked goods anymore. Here's a bit of information from King Arthur Flour: -Natural dietary fiber is derived from corn. It's an easy solution for adding fiber to your gluten-free diet. -One serving of Hi-maize (about 1 1/2 tablespoons) contains 6g of non-soluble dietary fiber: about 20% to 25% of your suggested daily requirement. -Substitute for up to 1/4 to 1/3 the flour in your baked goods; adjust up or down to taste. -Add to soups, sauces, and smoothies. -Wheat-free, soy-free, nut-free blend is packed in a dedicated gluten-free facility. King Arthur - 12-ounces for $6.95. I buy High-Maize 5-in-1 Fiber from Honeyville Grain. $18.49 for 5-pounds. http://store.honeyvillegrain.com/hi-maize5-in-1-fiber.aspx Here's what Honeyville Grain has to say about Hi-Maize: Hi-maize has some real health benefits. Hi-maize is lower in calories than the flour it replaces. Hi-maize delivers between 2-l kilocalories/gram while flour delivers 4 kilocalories/gram. Hi-maize also helps your body burn more fat and may lead to lower fat accumulation. Hi-maize helps maintain healthy blood sugar levels in healthy individuals because Hi-maize increases insulin sensitivity in healthy people. Hi-maize helps balance your energy in the hours following a meal. It has a lower impact in blood sugar and blood insulin than the flour it replaces. For individuals following a "carbohydrate-control" diet, it lowers the "net" or digestible carbohydrates in foods. Hi-maize promotes digestive health. The fiber in Hi-maize is fermented within the large intestine and encourages the growth of friendly bacteria (a "prebiotic" fiber). It reduces harmful compounds such as ammonia, while producing beneficial compounds such as short-chain fatty acids like butyrate, the preferred fuel for colon cells. Hi-maize is ideal for use in a gluten-free diet. Hi-maize is well tolerated. It is slowly fermented and does not produce the uncomfortable digestive side effects sometimes found with fiber. I add a heaping tablespoon to my morning smoothie (homemade kefir, 100% fruit juice, flaxmeal, High-Maize and a nutritional supplement. I also substitute up to 15-20 percent of the flour in a recipe with High-Maize. Another good substitute for wheat germ in the Cornell recipe is amaranth (I believe I mentioned it above in an earlier post). You could add whole amaranth seeds or amaranth flour (amaranth is so tiny it needs to be milled in a seed mill or in a coffee/spice mill). The seeds look like golden poppy seeds and I like to add amaranth seeds to quick breads. Amaranth flour is high in protein, and protein is why wheat germ is used in the recipe. The fiber content of amaranth is three times that of wheat, plus good amounts of iron and calcium. Amaranth also contains vitamin E (also found in wheat germ). Amaranth is easy to digest. The Cornell Bread Recipe was a good start to improving nutrition, fiber and protein in bread, but there are a lot of other things you can add to your recipes way BEYOND what was used in this "old science" recipe. -Grainlady
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althetrainer
Original Author
14 years ago
last modified: 9 years ago
Oh thank you SO much for taking your time to post your recipes. Now hubby and I can try out the little gadget together. Will show him the recipes to see which one he would like to try. Will keep you posted. Thanks a million!

Al
althetrainer
Original Author
14 years ago
last modified: 9 years ago
Grainlady, we did it! We took your Tuscan chicken idea and ran with it. Cooked the chicken and veggies pretty much the way you listed then we topped the dish with shredded cheese then homemade biscuits. They turned out pretty good. We even made two our of ground pork and veggie fillings. Pretty easy and delicious. We're still learning about the timer. Obviously the pork took a bit longer to cook than the sliced chicken breast.

This morning, I used the leftover baking mix to make hot cheddar coconut biscuits for little man's breakfast. He had a bite then asked "Is this from the GT Xpress?" I said "Sure is". He said "Then Dad should learn how to use it." LOL

I noticed you must have a recipe for baking mix that you called "Good-For-You baking mix". Is that recipe available here? Thank you very much again.

Al
grainlady_ks
14 years ago
last modified: 9 years ago
WOO HOO!!! I never thought about putting biscuits on the Tuscan Chicken. We generally have corn bread with that (LOL). It looks like you are on your way....

Happy to share my baking mix recipe:

Good-For-You Baking Mix

2 c. unbleached all-purpose flour (I use freshly-milled spelt)
2 c. white whole wheat flour (also freshly-milled)
3/4 c. Morning Moo's Whey-Based Milk Substitute - dry powder, OR nonfat dry milk powder
1/2 c. quick-cooking rolled oats
1/2 c. cornmeal
3 T. flaxmeal (optional)
3 T. baking powder
1 t. salt
1 c. softened coconut oil (OR butter)

In a large container thoroughly combine all the dry ingredients. Add the softened fat by using a pastry blender to cut the fat in until evenly dispersed. Store, tightly covered, in a refrigerator (if you use it quickly), or in a freezer for longer storage time.

Use in most recipes calling for Bisquick, baking mix, or biscuit mix.

Good-For-You Biscuits

3 c. Good-For-You Baking Mix
1 c. plain yogurt (or kefir)

Combine baking mix and yogurt just until moistened. Drop by spoonfuls onto greased baking sheet. Bake in 425°F preheated oven 10-12 minutes, or until golden. Makes 16 biscuits. Note: Using a 3-1 ratio, you can make fewer biscuits, or larger batches. You can also pat the dough out onto a floured surface for cut biscuits. Use fruit-flavored yogurt for a sweeter shortcake biscuits and top with fruit.

-Grainlady
althetrainer
Original Author
14 years ago
last modified: 9 years ago
Sounds wonderful! I love the idea of adding ground flax and coconut oil into the mix. Do you grind up the quick oats? If not it will give very interesting texture to the mix... I definitely will love it just not sure about hubby and little man. But I will try using your recipe next time.

We made tuna pockets tonight, using my homemade baking mix, for dinner. I made hubby watch me cook with the Xpress. He still kept a distance but when I asked him if he thought he could handle the Xpress he said "probably" half heartedly. LOL But I don't give up easily so I took it as a good sign. I am sure he will warm up to the little machine.

Thanks again for sharing your recipes. I plan on using it when we get too busy for a big meal. This little gadget is pretty sweet!
grainlady_ks
14 years ago
last modified: 9 years ago
althetrainer-

I leave the oats whole (especially if using quick oats), but they would work well ground if you don't care for the extra texture. I usually make half a recipe at a time these days, so I make sure I get it used quickly because of the freshly-milled whole grain flours.

I got so busy with the recipes I didn't answer your question about Vital Wheat Gluten. I have 2 #10-size cans (3.5-pounds/1588-grams) of Vital Wheat Gluten in storage (and will be adding more as soon as the budget allows), as well as a bunch of 6-1/2 oz. (184.3g) Hodgson Mill Vital Wheat Gluten I found discounted at the grocery store (at the bargain price, I purchased all they had). The boxed version has a shelf-life of 1-year (longer if it's frozen, and that's where I've got mine). The #10 hermetically sealed cans I keep in storage have a shelf-life of 7-10 years (unopened). I also have around 500-pounds of wheat in storage that could make a lot of gluten/seitan. It's just so much easier making it with vital wheat gluten.

You might like GLUTEN MEAT BALLS to add to spaghetti sauce:

(source: "The Amazing Wheat Book" by LeArta Moulton)

2 c. ground gluten
3 T. finely minced onion or 1 T. dry minced onion
1 T. sausage seasoning
2 T. flour
1-2 eggs, beaten
2 T. oil (olive oil or coconut oil)
salt and pepper to taste

Mix ingredients together and form into balls. Bake at 350°F on cookie sheet sprayed with non-stick cooking spray 20-30 minutes. or until firm.

You can also add 1-cup cooked rice, 1/2 c. chopped mushrooms (canned), 2 t. Worcestershire sauce (for flavor and a darker color).

ORIENTAL MEAT BALLS

2 c. ground gluten
2 T. finely minced onion
1 T. chopped green pepper
1 T. sausage seasoning, or soup base
1/4 t. ground ginger
2 T. flour
2 eggs
1 T. soy sauce
1 T. sesame seeds
1/2 t. sesame oil
2 T. olive oil
salt and pepper to taste

Mix all ingredients except gluten together. Add gluten and stir till moistened. Form into balls. Bake on cookie sheet 30 minutes at 350°F, or fry in heavy skillet coated with non-stick vegetable spray. Makes 30 1-inch balls.
--------------------------------------------------------

I keep (and use when I rotate them out of storage) several kinds of freeze-dried meats and cheeses. Other meats in storage are commercially canned chicken breast, beef and ground beef, tuna and salmon.

-Grainlady
althetrainer
Original Author
14 years ago
last modified: 9 years ago
Thank you so much for the information. I definitely will store more vital wheat gluten for that purpose. Do you mind if I email you directly for some more questions? I don't feel comfortable keep bumping this up for personal purpose. Al
grainlady_ks
14 years ago
last modified: 9 years ago
Al - E-mail away. Always glad to share my "oddball" assortment information, of which gluten is just one of many, that doesn't really "fit" the normal categories on the Cooking Forum, and may be of little interest to most people.

-Grainlady
althetrainer
Original Author
14 years ago
last modified: 9 years ago
Grainlady, I tried to send you an email but I couldn't find the link as I clicked on your page. Could you please send me an email so I can email you back? Thanks! Al

Grainlady, over here...

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