CK Galleria

CK Galleria, Colleayn Klaibourne, Art & Design

Fructose Intolerance

Almond Muffins

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I have created a fun piece of art to bring everyone some brightness & to cheer up my kitchen.  This is part of the “When Artists Cook” Series.  I have had an interesting couple of months around my food intake causing me to be even more creative in the kitchen with [Read more…] about Almond Muffins

I Love Aprons & Almond Sesame Bread Recipe

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Hi Everyone, here is a peek into one of my favorite kitchen accessories- Aprons.  I love aprons- New ones, Vintage ones, Ruffly ones, Simple ones and all the ones my Brother and Sister-in-Law give me and my Mom makes for me.  There is a Senior Center in the building that I work in and I recently found these wonderful Vintage aprons for sale that I couldn’t resist adding to my collection.  I couldn’t pass up the blue polka dots apron and the red one with white ruffles.
The person who helped me with my purchase said she was afraid no-one would buy them because it is a lost kitchen art form.  I helped her see that aprons can still make someone’s day and are an important part of the cooking process.  I have to be careful each day to take off my apron before I see clients.  I’m sure one day I’ll walk out of the house with one of my fun ones on.
I thought this would be a perfect time to blog on this since I am also learning how to draw ladies.  I am stepping out of my box this year and trying new art techniques. I couldn’t resist doing some ladies walking down the catwalk modeling these fun aprons.
Today as I woke up to 18°F on a cold winter day, I decided someone needs to make fleece lined aprons for the long winters.  That would make me a very happy cook.
This is one of my favorite gluten free & fructose friendly breads for the “When Artists Cook Series”.  It has great flavor, and if you slice and freeze it right away, it doesn’t get too crumbly.  It makes a smaller loaf, so you’ll need to help yourself to more pieces.  I love eating it with garlic salt and creamy goat cheese with scrambled eggs for breakfast.  My favorite sandwich is bacon, butter lettuce and mayo on this tasty bread.  It is very simple to make.
Gluten Free Almond Sesame Bread
 
 
Ingredients
1 ½ cup blanched almond (I love Bob’s Red Mill or California Almond flour)
¾ cup tapioca starch
1/8 cup sesame seeds
½ tsp. sea salt
½ tsp. baking soda
4 eggs
1 Tbsp. olive oil
1 tsp. glucose syrup
1 tsp. white vinegar
Directions
*     Combine almond flour, tapioca, sesame seeds, salt and baking soda.
*     In another bowl, blend eggs for several minutes, until frothy.  Stir in olive oil, glucose syrup and vinegar into the eggs.
*     Mix the dry ingredients into the wet ingredients.
*     Pour batter into a well-greased 7 ½” x 3 ½” loaf pan. Add a piece of parchment to the bottom of the pan so it comes out smoothly.
*     Bake 350° for 30-35 minutes, until a toothpick inserted into the center of the loaf comes out clean.
*     Let cool.
*     Slice and freeze within a day to keep it nice and friendly.
Enjoy!

Queen of Nuts

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Squirrel 2 for blog with watermark
“Queen of Nuts” (c) 2012 Colleayn T. Klaibourne
Watercolor and ink

Hi Everyone,

The new post is up for the  “When Artists Cook”  series for my recipe of Cashew Chicken. For more photos and to see the post, please click here.

Doodle before it was painted

The leaves are starting to turn into beautiful reds, golds, & rusts and fall is right around the corner.  This is the time of year for harvest and is also time for our squirrel’s to go crazy for nuts!  I couldn’t help but laugh as a little squirrel went running by with two large green walnuts hanging out each side of his cheek.  Up the tree, down the tree, race around the yard – that is what makes up our manic squirrel’s day. Each day is about finding that golden nut and magical hiding space to enjoy during that long winter. The squirrel in me likes to gather art supplies, pens, paper, sparkly glitter and more as I prepare for a long Minnesota winter.This drawing is of one of my busy squirrels.  As I began drawing and painting her, it kept getting more and more complex- which fits these rascals very well.

The Bragg Liquid Aminos is one of my favorite finds to replace soy sauce.  It is gluten free and delicious!  This is new to so many of my family, friends, and clients that I wanted to introduce it to people who haven’t tried it yet.  It is full of good things for your body and great in many dishes.
After watching our goofy squirrel’s loving their delicious treats, I thought they would be great inspiration for another favorite recipe of mine- Cashew Chicken.  If the squirrel’s had their way, they would have a nice stash of cashews, but they can’t figure out that bird feeder.  Instead, you can enjoy this recipe for these busy little guys and stash this away into your recipe collection.  This is gluten free, dairy & fructose intolerance friendly, and delicious.

Colleáyn’s Cashew Chicken

Ingredients

2 Chicken breasts, cubed

1-2 Tbsp. Olive Oil

1 cup basmati rice cooked in 2 cups water

Roasted salted cashews

SauceDry Ingredients

1 ½ Tbsp. dextrose

2 ½ tsp. cornstarch

1 tsp. salt

¼ tsp. garlic salt


Wet Ingredients½ cup + 1 Tbsp. water

2 Tbsp. Bragg Liquid Aminos

1 tsp. toasted sesame oil

½ tsp. regular sesame oil

Directions
 
*     Cut chicken breasts into cubes with a kitchen scissors
*     Start cooking basmati rice according to package instructions. *     While rice is cooking, fry the cubes of chicken in the olive oil.

*     I like to put the dry ingredients in one bowl and the wet ingredients in a large bowl, then combine together.

*     When chicken is done, pour the sauce over the chicken and simmer on low until it thickens to a nice sauce.  Stir constantly.  This only takes a few minutes.

*     Serve the chicken and sauce on top of the rice

*     Sprinkle with cashews and enjoy!

*     Feel free to modify the salt and Bragg Liquid Aminos to your taste.  I am on a high salt diet, so feel free to cut this back if needed.  The Bragg Liquid Aminos is salt free and gives a great burst of flavor.

Excellent!Have this often!

When Artists Cook- French Fries

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Hi Everyone.  I am happy to share that I am part of a blog series called “When Artists Cook”.  Each week an artist will share their art which is focused around food, recipes, cooking, and more. This month I am sharing one of my favorite recipes of oven baked french fries.  I could eat these every day!
 Herb Mandala
(c) Colleayn T. Klaibourne 2012
Mandala of oregano & basil growing in my garden.
Twinkling H2O watercolors on watercolor paper
This is a peak of some of the paintings, information and recipe I’ve added.  You’ll find the full post at: http://diondior.blogspot.com/2012/08/when-artists-cook_15.html.  To see other great works of art by Dion Dior and other artists in the series please visit: http://diondior.blogspot.com/  Dion’s work is so vibrant, colorful and happy. I’m sure you’ll love her blog as well.
Oven French Fries:
 
Ingredients:
4 large russet potatoes (peeled if you have fructose intolerance)
3 Tbsp. Olive Oil
½ – ¾ tsp. Celtic sea salt
¼ tsp. garlic salt
1/8 tsp. ground cumin
¾ tsp. basil leaves
1 tsp. Italian seasoning
¼ tsp. chili powder
Instructions:
Peel and cut potatoes into strips.  In a large mixing bowl, drizzle potatoes with olive oil and add salt and herbs.  Stir until the potatoes are evenly coated.  Place potatoes on a non-stick cookie sheet that has the lips on each side.  I like to spray the pan first with an olive oil spray.
Bake at 420° for 45-55 minutes, flipping every 15 minutes.  Some days the fries cook faster than other days.

Feel free to modify the salt and herbs to your taste.  I am on a high salt diet, so feel free to cut this back if needed.

I love using herbs from my garden.  The recipe below is with dried herbs, but if you have fresh cut herbs it makes the French fries even better.

I love dipping them in Mayo seasoned with Salt, Garlic Salt, Italian Seasonings, Basil and Oregano.

Eat often!

Crispy Kale Chips

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I am addicted to Kale Chips!  At a nutrition class we learned how great Kale is for us and to eat it regularly.  This is my favorite way to get this nutrient packed veggie into my life.  Kale chips are great as a snack or sprinkled on a salad.  Once you start eating this crisp treat, you can’t stop. 
Kale ready for the oven.
Ingredients 

1, 10 oz. bag of Kale pieces or a large bunch
1 Tbsp. Olive oil
½ tsp. salt
Love
Directions
*     Preheat oven to 350 degrees and put out 2 large cookie sheets with the small sides.
*     If you are using a bunch of Kale, remove the leaves from the thick stems and tear into bite size pieces.  The bag of Kale I found at Trader Joes was already cut into nice sized pieces.
*     Wash the Kale and dry thoroughly.   Dry using a salad spinner then put the kale on a large dishtowel patting down to make sure it is very dry.
*     Drizzle the kale with olive oil massaging oil into each piece until they are nice and shiny.
*     Arrange leaves in single layer on 2 large baking sheets.    
*     Sprinkle sea salt over the top of the kale.
*     Bake until the edges are brown but are not burnt, 15-24 minutes.  Rotate between shelves ½ way through cooking.  Some will be done sooner than others.  When they are crisp, place the finished ones on a plate and continue cooking the others until they are done. When you move the pans, they will sound crispy.
*     Store in a container if you have any left.
Love
Excellent!
Have these often!

Nummy Biscuits, Gluten & Fructose Free

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Biscuits

These are great biscuits to eat with a meal, or to cut in half and use for a simple, light bread. They are best served warm with lots of butter.

Nummy Biscuits

Ingredients
½ cup potato starch
¾ cup corn starch
1 ½ tsp. Xanthum gum
1 Tbsp. dextrose
1 tsp. salt
1/3 cup softened butter
¾ cup milk or rice milk
1 Tbsp. baking powder
¼ tsp. baking soda
Love
Directions
Soften the butter.
Preheat oven to 375 degrees.

Mix the first 5 dry ingredients together. (It needs all the salt to raise well.)
Add milk and butter to dry ingredients. This will be soupy at the start, but it will soon start to thicken as you stir it.
Add baking powder and baking soda at the end for them to raise the best.

Line cookie sheet with parchment paper.
Drop by good size spoonfuls onto parchment paper.
Bake 12 minutes until lightly browned.

Note: Follow ingredient amounts carefully. They tend to not work very well if alternate ingredients are used, or if too much or too little of something is put in.

Full batch makes 18, This recipe is works well when cut in half.
Eat warm with butter

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