I used this recipe for Pumpkin waffles and replaced it with cooked, mashed butternut squash. We are loving these waffles.
http://blog.fatfreevegan.com/2008/09/gluten-free-pumpkin-waffles.html
Monday, November 9, 2009
Wednesday, May 27, 2009
Gnocchi
I have found a new love! LOL Seriously, I am giddily excited over these wonderful potato dumplings. Real comfort food for a celiac is hard to come by. This was food that accompanies many "mmmmmmm's".
I got the recipe from Katie Ross.
Quick & Easy Gluten Free Gnocchi
Ingredients:
2 lb potatoes
1 cup white rice flour
¾ cup potato starch
1 tablespoon butter
2 eggs
salt
Method:
1. Peel quarter potatoes.
2. Boil potatoes for 20-25 minutes or until soft and cooked. Drain
and mash.
3. Put mashed potatoes into bowl and add rice flour, potato starch,
butter, eggs and salt.
4. Mix together well until all ingredients come together.
5. Take dough out of bowl and place onto a lightly dusted (with
potato starch) board.
6. Knead dough lightly to ensure all ingredients are mixed well.
7. Using a knife cut off small portions of dough and roll into long
snakes
8. Dusting your board with more potato starch, cut snakes into 4cm
(1½ inch) lengths.
9. (Optional) Press down lightly in the center of each with a fork –this
gives the gnocchi a better looking shape and also helps the
sauce stick to the gnocchi much like shaped pasta traps sauce.
10. Place gnocchi in salted boiling water.
11. Gnocchi will only take a few minutes to cook. As the gnocchi rise
to the surface of the water, remove with a slotted spoon.
12. Continue to cook in batches until all are cooked. Don’t
overcrowd the pot or the gnocchi will stick together.
TIP: You can store gnocchi in the freezer. Simply place into a zip lock
bag or airtight container and freeze. Be sure to dust well with extra
potato starch before placing into the bag. This will ensure they don’t
stick together!
To cook simply put straight into boiling water from Step 10 onwards
above – no need to defrost! How easy is that!
I got the recipe from Katie Ross.
Quick & Easy Gluten Free Gnocchi
Ingredients:
2 lb potatoes
1 cup white rice flour
¾ cup potato starch
1 tablespoon butter
2 eggs
salt
Method:
1. Peel quarter potatoes.
2. Boil potatoes for 20-25 minutes or until soft and cooked. Drain
and mash.
3. Put mashed potatoes into bowl and add rice flour, potato starch,
butter, eggs and salt.
4. Mix together well until all ingredients come together.
5. Take dough out of bowl and place onto a lightly dusted (with
potato starch) board.
6. Knead dough lightly to ensure all ingredients are mixed well.
7. Using a knife cut off small portions of dough and roll into long
snakes
8. Dusting your board with more potato starch, cut snakes into 4cm
(1½ inch) lengths.
9. (Optional) Press down lightly in the center of each with a fork –this
gives the gnocchi a better looking shape and also helps the
sauce stick to the gnocchi much like shaped pasta traps sauce.
10. Place gnocchi in salted boiling water.
11. Gnocchi will only take a few minutes to cook. As the gnocchi rise
to the surface of the water, remove with a slotted spoon.
12. Continue to cook in batches until all are cooked. Don’t
overcrowd the pot or the gnocchi will stick together.
TIP: You can store gnocchi in the freezer. Simply place into a zip lock
bag or airtight container and freeze. Be sure to dust well with extra
potato starch before placing into the bag. This will ensure they don’t
stick together!
To cook simply put straight into boiling water from Step 10 onwards
above – no need to defrost! How easy is that!
Friday, April 10, 2009
Looking for black eyed pea recipes
I haven't been trying many new recipes. Searching for grocery deals and getting the biggest bang for my buck, it's usually better to stick with tried and true.
I did find some black eyed peas for 25 cents a pound. I need to find some recipes that don't involve pork. I'll do some searching but if any readers have ideas, please share in the comments.
P.S. for anyone that reads my other blogs, I haven't kept them up and I don't want to feel guilty for not keeping them up to date so I've made them private. One less thing to worry about with homeschooling starting soon. I may bring them back in the future. We'll see.
I did find some black eyed peas for 25 cents a pound. I need to find some recipes that don't involve pork. I'll do some searching but if any readers have ideas, please share in the comments.
P.S. for anyone that reads my other blogs, I haven't kept them up and I don't want to feel guilty for not keeping them up to date so I've made them private. One less thing to worry about with homeschooling starting soon. I may bring them back in the future. We'll see.
Sunday, February 22, 2009
Orange Cream Pops
I was having a craving for orange sherbet pops of my childhood. This recipe is perfect for frozen treats for the summer. I am sure we'll try some variations.
I made these with one pack of orange gelatin and one cup of boiling water. Let it cool.
Add 1 cup of plain yogurt, 1 tsp vanilla and 1/2 cup milk. My yogurt had separated slightly so I put it in the blender to get it smooth. I had saved yogurt cups from some Go Diego Go yogurt that I got on sale with a coupon. This recipe filled up 8 4oz cups.
I put them in the freezer. After two hours, I stuck popsicle sticks in the middle. I had to use a butter knife to loosen the pops out of the yogurt cups. They were scrumptious. I was totally thrilled. My 4 yr old, James had a fit the next morning when I pulled something out of the freezer and he saw the leftover pops. He didn't understand why he couldn't have it for breakfast.
I made these with one pack of orange gelatin and one cup of boiling water. Let it cool.
Add 1 cup of plain yogurt, 1 tsp vanilla and 1/2 cup milk. My yogurt had separated slightly so I put it in the blender to get it smooth. I had saved yogurt cups from some Go Diego Go yogurt that I got on sale with a coupon. This recipe filled up 8 4oz cups.
I put them in the freezer. After two hours, I stuck popsicle sticks in the middle. I had to use a butter knife to loosen the pops out of the yogurt cups. They were scrumptious. I was totally thrilled. My 4 yr old, James had a fit the next morning when I pulled something out of the freezer and he saw the leftover pops. He didn't understand why he couldn't have it for breakfast.
Monday, February 2, 2009
Chicken fryers
The sales this week weren't all that great. It was mostly on steak. I bought a couple of steaks for Super Bowl Sunday. Piggly Wiggly had fryers for $.98 a pound. I bought two. Today, I cut the fryers up. I cut the wings and leg quarters off and we had barbecue chicken tonight. I like it much better cause they're smaller and more tender than the separately wrapped leg quarters. I've never been one to eat wings, but Mike said they were some of the best he had ever had.
I cut off the breasts, sliced into strips and put them in a bowl of fajita marinade in the fridge. The rest of the chicken was placed in a large pot of water. I added veggies and herbs for stock. I also added the bones from the split chicken breasts that I had bought last week. I had put them in the freezer since I didn't intend on making stock then but hated to waste them.
There's still some good meat on the bones so I'm waiting for the stock to cool a bit and then I'll pull off all the meat. I will use that meat to make chicken tacoes later on in the week. It was a lot of use for $6 worth of meat.
I cut off the breasts, sliced into strips and put them in a bowl of fajita marinade in the fridge. The rest of the chicken was placed in a large pot of water. I added veggies and herbs for stock. I also added the bones from the split chicken breasts that I had bought last week. I had put them in the freezer since I didn't intend on making stock then but hated to waste them.
There's still some good meat on the bones so I'm waiting for the stock to cool a bit and then I'll pull off all the meat. I will use that meat to make chicken tacoes later on in the week. It was a lot of use for $6 worth of meat.
Monday, January 26, 2009
Minute Muffin Mix
I made this mix last week. I was able to whip up muffins this morning in no time.
I used the 12 cup mix.
Garbanzo flour 3 cups
Sorghum flour 1 cup
Cornstarch 4 cups
White Rice Flour 4 cups
Baking Soda 5 tsp
Baking powder 6 Tbl
Salt 4 tsp
Egg Replacer 2 Tbl
Sugar 1 1/3 cups
Mix together and put in a ziploc bag. I keep mine in my freezer.
For 12 muffins
2 cups Muffin Mix
3 eggs
4 T oil or melted butter or margarine
1 cup liquid (Buttermilk, milk, fruit juice or carbonated drink)
1 tsp vanilla
Mix liquids and add to flour mixture. Beat until smooth. Add desired fruit, nuts, etc. Pour into greased muffin tins. Bake at 375 for 12-15 minutes.
I got this recipe from The Gluten-free Gourmet Bakes Bread and adapted to what I have readily available in my pantry.
I used the 12 cup mix.
Garbanzo flour 3 cups
Sorghum flour 1 cup
Cornstarch 4 cups
White Rice Flour 4 cups
Baking Soda 5 tsp
Baking powder 6 Tbl
Salt 4 tsp
Egg Replacer 2 Tbl
Sugar 1 1/3 cups
Mix together and put in a ziploc bag. I keep mine in my freezer.
For 12 muffins
2 cups Muffin Mix
3 eggs
4 T oil or melted butter or margarine
1 cup liquid (Buttermilk, milk, fruit juice or carbonated drink)
1 tsp vanilla
Mix liquids and add to flour mixture. Beat until smooth. Add desired fruit, nuts, etc. Pour into greased muffin tins. Bake at 375 for 12-15 minutes.
I got this recipe from The Gluten-free Gourmet Bakes Bread and adapted to what I have readily available in my pantry.
Saturday, January 24, 2009
Marathon Cooking
Last week, I had a good plan. I did a lot of prep work but I didn't take into account not having enough time at home to finish the meals. I spent alot of time in Starkville and then at the spur of the moment, decided to start the garden on Thursday and Friday. When I got inside, we all wanted something to eat now.
This week, I'm much more prepared. I cooked all day. I made a chocolate zucchini cake using the recipe from the latest issue of Living Without. I made zucchini bread for breakfast and snacks. I made Savory Meat Mix from the book by Readers Digest, "Homemade, 702 ways to save money and the earth."
Savory Meat Mix
2 T olive or canola oil
2 medium onions, chopped
2 garlic cloves, minced
1 celery stalk, chopped
2 carrots, chopped
2 1/2 pounds lean ground beef or turkey
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground pepper
Large pinch sugar (I omitted)
1 tablespoon Worcestershire sauce
1 can (14 1/2 ounces) diced tomatoes in sauce
1. In a large, deep skillet or Dutch oven over moderate heat, heat the oil. Add the onions, garlic, celery, and carrtos to the skillet and saute until softened, about 5 minutes, stirring occasionally. Crumble the beef or turkey into the dkillet, breaking it up with a large spoon; cook, stirring occasionally, until the meat is no longer pink. Drain off as much fat as possible.
2. Add the remaining ingredients; stir until well mixed. Reduce the heat, cover the skillet, and simmer 20 to 25 minutes.
3. Remove the skillet from the heat and let the mixture cool completely. Spoon off any visible fat and divide the mixture among 3-4 pint ziploc bags. Seal, label, date, and freeze. The mix will keep up to three months in the freezer.
I made this today doubled because I had 5 lbs of hamburger meat that I had found for $1.28 a pound. I used some to make chili, lasagna, and baked beans. I put two containers in the freezer for tacoes and spaghetti later in the week. I made red beans and rice and cornbread for lunch today. I then used the leftover cornbread to make dressing. The dressing, lasagna, and baked beans are in the fridge ready to be popped in the oven.
Mike was home today and he was my dishwasher. I just love him for that. Of course, he benefits from it too. But I would have never been able to get all that I got done without him. Off to watch some tv and rest.
This week, I'm much more prepared. I cooked all day. I made a chocolate zucchini cake using the recipe from the latest issue of Living Without. I made zucchini bread for breakfast and snacks. I made Savory Meat Mix from the book by Readers Digest, "Homemade, 702 ways to save money and the earth."
Savory Meat Mix
2 T olive or canola oil
2 medium onions, chopped
2 garlic cloves, minced
1 celery stalk, chopped
2 carrots, chopped
2 1/2 pounds lean ground beef or turkey
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground pepper
Large pinch sugar (I omitted)
1 tablespoon Worcestershire sauce
1 can (14 1/2 ounces) diced tomatoes in sauce
1. In a large, deep skillet or Dutch oven over moderate heat, heat the oil. Add the onions, garlic, celery, and carrtos to the skillet and saute until softened, about 5 minutes, stirring occasionally. Crumble the beef or turkey into the dkillet, breaking it up with a large spoon; cook, stirring occasionally, until the meat is no longer pink. Drain off as much fat as possible.
2. Add the remaining ingredients; stir until well mixed. Reduce the heat, cover the skillet, and simmer 20 to 25 minutes.
3. Remove the skillet from the heat and let the mixture cool completely. Spoon off any visible fat and divide the mixture among 3-4 pint ziploc bags. Seal, label, date, and freeze. The mix will keep up to three months in the freezer.
I made this today doubled because I had 5 lbs of hamburger meat that I had found for $1.28 a pound. I used some to make chili, lasagna, and baked beans. I put two containers in the freezer for tacoes and spaghetti later in the week. I made red beans and rice and cornbread for lunch today. I then used the leftover cornbread to make dressing. The dressing, lasagna, and baked beans are in the fridge ready to be popped in the oven.
Mike was home today and he was my dishwasher. I just love him for that. Of course, he benefits from it too. But I would have never been able to get all that I got done without him. Off to watch some tv and rest.
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