Monthly Archives: May 2011

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Menu Plan Monday – May 30th, 2011

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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.


Monday:
Sweet ‘n Savory Beef
Rice
Veggies

Tuesday:
Rosemary Penne with Smoky Chicken
Peas

Wednesday:
Cornbread & Beef Skillet Pie
Salad

Thursday:
Lemon Chicken & Rice

Friday:
Hot Dogs on the grill

Saturday:
Chicken Enchilada Bake

Sunday:
Pizza Pasta Casserole
Salad


For more great menu ideas go to:
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Garden Update #1

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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.  





The tomato plants seem to be doing well, we’ve actually eaten 3-4 tomatoes off of the patio tomato, which I unwisely planted in the back, not knowing how tall the other plants would get. I just noticed this morning that one of the Big Boys has a tomato.  Though I am a bit nervous about this, as someone commented how busy I’m going to be with all those plants.  Live and learn I guess.  I’m hoping to make Tomato Sauce, Enchilada Sauce, Pizza Sauce, Ketchup, BBQ Sauce so hopefully it’s a good thing.  We shall see.






 I also made two new additions. I planted peas, which are already growing quite nicely, as you can see.  I put the screen behind the planter so they can grow up it, hopefully. I saw this online and thought it was a great idea for recycling something I already had
 on hand.  The other addition is a pot of herbs: Oregano, Parsley and Thyme, which have also sprouted right up, much to my delight.  OOPS!  I forgot to get a picture of this.  I’ll have to show them next time.


Below are all the lovely strawberry plants.  They are doing so well and I am looking forward to having quite a few strawberries in the very near future.  It’s hard to keep the kids from picking them as they as excited about them as I am.



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Three Berry Cobbler

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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.  


Three Berry Cobbler

Preheat oven to 325°

1 quart fresh or frozen berries.  (I used the frozen three berry blend from Sam’s Club, but I have successfully used many different fruits fresh and frozen in the past)
1 1/2 cups sugar
1 Tablespoon cornstarch

1 stick of butter

1 cup sugar (I used sucanat)
1 cup GF Flour with xanthan gum (I use this blend)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
3/4 cup milk

Mix 1 1/2 cups of sugar and the cornstarch in a medium saucepan, add berries.  Bring to a boil, stirring occasionally, until slightly thickened.

Place the stick of butter in a 13X9 inch baking pan, put in heated oven until butter is melted.  Set a timer so you don’t forget and burn the butter.

Mix together sugar, flour baking powder and salt in a medium size mixing bowl.  In a separate bowl mix egg, vanilla and milk.  Mix well and add to dry ingredients, mix well, until smooth.  Pour this into the melted butter pan and top with berry mixture.

Bake in the oven for about 45-50 minutes.  You can check the cake with a toothpick, but don’t go too far down or you’ll get the berries and won’t be able to see if the cake part is done.

This is great alone, but oh so much better with vanilla ice cream or whipped cream.

For fresh whipped cream:
1 cup of whipping cream
3 Tablespoons of powdered sugar
I use an immersion blender to blend until desired consistency, I’m sure you could use a blender, magic bullet or even a hand mixer for this.


If you do eat gluten you can use regular flour at the same ratio.



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Gluten Full Family Recipes Re-made Gluten Free!

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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.

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Menu Plan Monday – May 16, 2011

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Monday:
Salad
Maybe some rolls

Tuesday:
Pizza
Salad

Wednesday:
BBQ Venison Chops
Baked Potatoes
Veggies

Thursday:
Indonesian Ginger Chicken
Rice
Veggies

Friday:
Smoked Sausage
Sauerkraut
Veggie? maybe or maybe just the sauerkraut it IS a veggie

Saturday:
Pasta Carbonara
Salad
Veggie

Sunday:
something in the crockpot, not sure yet


For more great menu ideas head over to orgjunkie.com
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One way to ensure gluten free food…. grow it yourself!

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Being self-sufficient is a wonderful thought, here is a small attempt at making this happen.  Also, ensuring that you get fresh, gluten free food. I  planted 4 zuchinni plants, 2 yellow squash plants, 2 cucumber pickle plants, 1 patio tomato and 1 square of carrot seeds and 5 “big boy” tomato plants.  The patio tomato plant had tomatoes on it when we got it, so at least I am assured of one producing plant.   Nothing else is producing, yet.  But, this morning I see that the yellow squash have blossoms!  Super excited about that.  The squash plants have some white spots on them, which may be from watering on top of the plants. I treated them with milk spray, yes, cow milk.  So I am hoping that that will help and this won’t be a problem that keeps the plants from producing.


 I also bought a strawberry plant at Sam’s club and my mom bought some online which were the dormant roots that you plant.  
So far we have harvested two (yes 1, 2) strawberries.  I have high hopes for these plants and will
probably need to repot some of them individually soon.

I also have a few herbs:  pineapple sage, thyme and lemon balm.  I really hope to grow quite a few more herbs.  My mom has a rosemary bush that we dug up and brought over when we moved and it is doing marvelous.
























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Maple Nut Granola

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3     cups gluten free old fashioned oats
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

1. Heat oven to 325 degrees.
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.)


I know oats are controversial, but there are certified gluten free oats available.  I get mine (Bob’s Red Mill) from Swanson Vitamins for a great price and they have a gluten free section of products and each person will know or find out if oats are an issue for you.

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Menu Plan Monday (on Tuesday) May 9th, 2011

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I haven’t been the best at posting but I have been keeping up on the menu planning.  Which, as I’ve mentioned in the past, is crucial to my survival! I made some granola yesterday, which is so very yummy. It is especially delicious with yogurt (Stonyfield Farm is gluten free). I also made Taco Seasoning and I’m hoping to make Enchilada Sauce and Pizza Sauce this week.

The square foot garden we started and the strawberries are doing very well.  I will post an update on the garden soon.

Menu:

Monday: 
Tacos

Tuesday:
Pasta – I think I might try it in the crockpot, we’ll see.

Wednesday:
Pizza
Salad

Thursday:
Cheeseburgers
Fries
Corn on cob

Friday:
Bean and Cheese Enchilada Bake

Saturday:
Teriyaki Chicken
Rice
Veggies

Sunday:
Sante Fe Chicken

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1 in 133

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1in133.org - Support Gluten-Free Food Labeling

I wish I had looked into this sooner so that I could have been supporting and promoting this longer.  However, if you haven’t, take the time to head over to this site and sign the petition.  This will hopefully be making a huge difference in the life of many, many people, to have GF labeling.

From the site:

Some people (maybe even the government?) think gluten free is a fad. They’re the ones who’ve never been sick, or watched helplessly as a loved one suffers the effects of gluten contamination. Only a massive show of support from the individuals, organizations and companies that comprise our community will give us the visibility – the credibility – to raise our collective concern about gluten-free food labeling.

“One in 133 Americans has Celiac disease (also known as celiac sprue, coeliac disease, non-tropical sprue or gluten sensitive enteropathy), a chronic and permanent sensitivity to the food protein gluten, found in the grains wheat, barley and rye.” 
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