What is corn starch?

Source: http://en.wikipedia.org/wiki/Corn_starch

Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars.[1]

Source: http://bakingbites.com/2011/06/what-is-cornstarch/

Cornstarch is a fine, powdery starch that is made out of corn. The cornstarch is actually made from the endosperm of the corn, which makes up most of the kernels that we eat when enjoying popcorn or corn on the cob. Cornstarch, also sometimes called cornflour, is produced by grinding, washing and drying the endosperm of the corn until it reaches that fine, powdery state. Cornstarch is gluten free.

Gluten Free Dairy Free Mushroom Gravy

Saute diced onion in oil or butter

Add sliced mushrooms and crushed rosemary

Remove from skillet and brown your protein; either chicken or beef.

Once browned on both sides move your protein to the oven for about 15 - 20 minutes at 375 degrees

While the meat is in the oven puree a can of white beans until very smooth and creamy. Add to the skillet.

Stir into the oil and renderings left behind by the meat. Stir in chicken or beef broth until the consistency you like. Add the onion and mushroom, salt and pepper to taste, and crushed red pepper to taste. If you can tolerate sour cream a tablespoon of sour cream is a nice touch. Margarine or butter will also elevate it a bit but neither is that necessary.

Serve over chicken or beef along with rice, or preferably a vegetable. Maybe asparagus or a cauliflower puree.

No gluten and no dairy if you choose. A surprisingly savory tasty gravy or sauce.

Vitamin K and your blood

If you bruise or bleed easily or have heavy periods, thickening your blood may be beneficial. In this case, adding vegetables to your diet that are high in vitamin K can help do the trick.

However, as with any change in diet, you should always first consult with your physician.

Vitamin K is a fat-soluble vitamin that can be found in many different food sources.

It is known as the clotting vitamin as it is essential in making blood clot.

A deficiency can occur if you are on long-term antibiotic treatments.

If you are a patient on blood-thinning drugs such as Coumadin, vitamin K intake from dietary sources may need to be limited to allow for the medications to work as prescribed.

Vegetables High in Vitamin K

Many vegetables offer much more vitamin K than the recommended daily amount. If you experience heavy periods, eating these on a regular basis; at least 3 or 4 times a week if not a small serving everyday may help.

Green vegetables tend to be the highest in vitamin K content. For example, 1 cup of Brussels sprouts provides 156 mcg of vitamin K, while 1 cup of cooked Kale provides 1054 mcg. For lower amounts, Iceberg lettuce provides 13 mcg per 1 cup serving and peas provide 36 mcg per 1 cup.

Boil, don't bake your Spaghetti Squash

I have always boiled my spaghetti squash. The oven uses so much electricity and it heats up the kitchen much more than boiling something on the stove does.

I also find it quite difficult to cut a raw squash as opposed to the ease of cutting it after it is cooked tender.

Place the squash into a pot of water.
Bring to a boil. Depending on the size of your squash it will take from 35 to 50 minutes to cook through. After about 30 minutes check it by sliding a knife into the squash. You want it to boil until very tender and the knife easily punctures the skin and goes through.

Once tender, drain the water and remove the squash from the pot onto a cutting board. Allow to cool so you can easily handle it before trying to cut the ends off and then cutting it in half.

Now that your squash is cut in half, use a ice cream scoop to scoop out the seeds

Then it is just a matter of using a fork to pull the squash away from the skin. Discard the skin and you are left with wonderfully tender and nutritious spaghetti squash.

You can freeze the squash for later use. Or eat right now. Look on your favorite recipe site for recipes. I like to toss mine with garlic and butter. Yum!! Or, tonight I am in the mood for a nice tomato sauce and wine.

Gluten and Dairy Free Cauliflower Potato Soup Recipe

This is a great tasting soup. A nice consistency. Give it a chance and try it.

Chopped white onion
diced celery
diced carrot
one can white beans
chicken broth
garlic, salt, pepper, crushed red pepper
diced frozen or tender (boiled or baked) potatoes
tender (boiled or steamed)chopped cauliflower

Blend the canned beans including the liquid in a blender until Very smooth. Add a cup of chicken broth and blend again.

In a sauce pan, melt three tablespoons of margarine or butter substitute. Saute onion, carrot and celery. Add creamed beans from blender, cooked potatoes and cauliflower.
Stir. Add chicken broth until a bit thinner then the consistency you like. Add seasonings. Simmer for about 15 minutes. When stirring be sure to scrape the bottom renderings for thickening of the soup. If you can tolerate cheese add cheese for a cheesy soup.