Well, my menu for last week went pretty much as planned. I had to fill in two dinners still – I made grilled cheese sandwiches one night, which I don’t do a lot, because of the bread – trying to save bread for toast and not to eat as much of it. Then I made Veggie Lasagna for Sunday, which I plan to post the recipe for later this week.
Monthly Archives: May 2011
I will say that it’s a bit harder than I originally thought. Though doing the square foot gardening does virtually cut out the weeding, so that’s a plus. As you can see my squash is not doing great. I am still hoping that it will pull out of whatever funk it’s in. Any suggestions are welcome.
A day late…..
As I said in an earlier post, this was my grandmother’s original recipe for Blackberry Cobbler. We used to pick blackberries out behind my great grandmother’s house, all along the edge of the property and behind the garage. It is a wonderful memory. My grandma would make Blackberry Cobbler and Blackberry Dumplings. Now, I have never attempted Blackberry Dumplings, gluten full or gluten free, but I’ve made many cobblers (gluten full) and now have made it GF.
I think one of the hardest parts of going GF is losing your food heritage. All of the recipes and meals that make up so many of your childhood memories. When you first go GF you (or at least I) start thinking about everything you can’t have, everything you’ll never be able to cook, bake or eat again. I realized right away that this wasn’t something I could live with. I began right away to take gluten full recipes and make it GF so my family and I could enjoy it.
I shared before, I think, about wanting to re-make some of my favorite recipes that my grandma used to make. I have done a few and just this past week, I did another…..I remade, Blackberry Cobbler into Three Berry Cobbler. I only had this frozen berry blend when I decided on the spur of the moment to make this as an end to Cheeseburgers on the grill, French Fries and Grilled Corn on the Cob. I also whipped fresh cream for the top. It was so delicious and my only regret is that I didn’t get a picture. I will try to post the recipe and maybe try to add a picture later.
1. Heat oven to 325 degrees.
1 cup chopped walnuts or pecans
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
1 cup pure maple syrup
1 tablespoon vanilla extract
3 tablespoons coconut oil
2. Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
3. In a separate bowl,mix maple syrup, vanilla, and oil.
4. Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
5. Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
6. Stir and return to the oven 10 minutes longer.
7. Remove from oven and allow to cool completely.
8. Granola may be stored up to 2 weeks in an airtight container. (I’ve stored it much longer than this.)
1. Heat oven to 325 degrees.