Kickin' it with Karen : Beyond Sauerkraut

Hey folks, feel free to comment. What would you like to see me do? What are you interested in reading about? If you have been following my posts, you know that I am super wheat sensitive (not gluten - just wheat) and I have a scary allergy to chicken eggs; hence, I use DUCK eggs. Remember, a duck isn't a chicken.  The Healthy Home Economist   explains the difference and the benefits of duck over chicken eggs much better than I could. The following recipe is my attempt to reconcile my desire for sweet baked goods and the very real danger eating wheat and chicken eggs poses for me. I hope this recipe benefits someone out there who is in my same position. C I have been tinkering with this recipe and although it is good, it's not quite there. Gluten Free cookies are tricky. Doable but tricky. This is my current version. We will call it GF Oatmeal Cookie #1 . Just like I went through 9 versions of my SAUSAGE recipe to come up with Palmen Sausage #9, I am sure I will g...

Kickin' it with Karen: Beyond Sauerkraut A pastry chef’s secret ingredient is the duck egg! Duck eggs are higher in fat content and protein than chicken eggs. This makes for a creamier texture when baking pastries, making custards and ice cream. Why wouldn’t this also be true for pasta. I find that duck eggs make my pasta more silky and gives it a better al dente bite. In this recipe, I use duck eggs not only for the results, but because I am allergic to chicken eggs. I also use gluten free flour, not because I am allergic to all gluten, but I am allergic to wheat. I finally found a GF flour that really does mimic wheat.  is an excellent replacement and I have found no other GF flour that offers the stretch or the flavor this similar to wheat flour.  I use this pasta in place of spaghetti and as a compliment to dishes like “Chicken Thighs with Creamy Garlic Sauce” , and “ Shrimp and Mushrooms in a Garlic Bisque Sauce ”. Really, it’s good for any pasta dish yo...