Monthly Archives: October 2012

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Gluten Free Pumpkin Bread

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Why is that we really only eat pumpkin treats in the Fall?  I love pumpkin….pumpkin bread, pumpkin cookies, pumpkin pie, pumpkin roll, I recently saw a recipe for Pumpkin Liquer that sounded like it could be converted to pumpkin syrup and be a great addition to coffee.  I always say I’m not going to just do it in the fall, but I don’t break out of the seasonal rut and do it.  Maybe this is my year!  What about you……do you make pumpkin recipes all year round or just in the Fall?

1 1/2 cups Healthy Flour Blend
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (fresh, if possible)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon baking powder
1
½  cups Sucanat OR 3/4 sugar and 3/4 cup brown sugar
½ cup butter, really soft, half melted really
2  eggs

1 small can pure pumpkin puree

Preheat oven to 350° and spray loaf pan or muffin tins with nonstick cooking spray.

In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Add butter to the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.

In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.

Pour  batter into the prepared pan or scoop into muffin tins.

Bake bread for about 40 minutes to an hour, until toothpick comes out with only a few crumbs.  Bake muffins for 8-18 minutes (depending on size)

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Menu Plan Monday – October 29, 2012

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We had a good week and stuck pretty much with the menu for the week.  I forgot to get the fish out of the freezer, so I skipped fish tacos again.  I did make some delicious Pumpkin Bread – recipe on Wednesday.

Monday:
Pasta Carbonara
Salad

Tuesday:
Bean & Cheese Enchilada Bake

Wednesday:
Sweet n Sour Chicken
Coconut Rice
Carrots

Thursday:
Beef & Cornbread Skillet
Salad

Friday:
Sweet and Savory Beef
Rice
Carrots

Saturday:
Not sure – we’re having a yard sale this day, so maybe rotisserie chicken from Sam’s Club, it’s Gluten Free!


Cookbook available for purchase!! Click here to purchase!  Get your copy today!



For more menu ideas go here.

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Favorite Find Friday – Gluten Free Soy Sauce

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Favorite Find Friday2When I first changed to a GF diet, I was a little shocked by the price tag on the Tamari I had to purchase in lieu of soy sauce.   In the beginning we didn’t enjoy many recipes that included soy sauce.  Then my friend told me about La Choy, I was thrilled!  Tamari around $8 a bottle and La Choy Soy Sauce around $1.50 a bottle.  HUGE difference.

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Cheddar Hard Apple Cider Fondue

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Sorry about the original post for this.  I am not sure what happened, but everything I put in this post was gone between writing, saving and publishing….. aarrgghh!  The blessing and curse of technology!

I wish I could remember all the words I had used, but I can’t.  So, this will be more just a recipe.  Though, I will say that it was wonderful, super easy and delicious! Don’t be afraid to make fondue.

I recommend a fondue pot for this, or you might be able to keep it warm in a crockpot.

1 clove garlic, peeled and cut in half
1 cup hard cider, check for GF (I used Angry Orchard Apple Ginger)
1 pound sharp cheddar, shredded (check for GF)
2 Tablespoons cornstarch
Salt & Pepper

Rub the inside of a heavy pot or dutch
oven with the cut side of the garlic. Add the cider and bring to a
simmer over medium heat.
(If you really love garlic you could chop or garlic press it into the fondue)
In a bowl, toss the cheeses with the
cornstarch. Working in 3 batches, gradually stir the cheese mixture into
the cider until melted, cook, stirring
occasionally, until the mixture is gently bubbling, about 2 minutes;
season.

Serve immediately from the dutch oven or transfer to a fondue pot or crockpot.

We had this with:
Challah Bread, cut into cubes
Apple slices
Bagel Chips
Peel and eat shrimp

Other ideas:
Pear slices
Boiled potatoes, tiny red ones, or chunks
Veggies

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A Gluten Free Story – My youngest son

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My youngest child was the straw that broke the camel’s back, so to speak, for us and going gluten free.  As I’ve shared before, I was pretty sure my third child had an issue, but situationally and emotionally, I wasn’t ready to deal with it.  But, when I realized that my youngest had more than just cradle cap, I knew I had to make the change.  These are some pictures that will show you what he looked like when I started and after we were about 6 months in, I think.  If you have questions or comments feel free to share. 

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Menu Plan Monday – October 22, 2012

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I tell ya, going away is great, but sometimes it takes a while to get back into the swing of things.  That was me this time.  I feel like I spent the whole week catching up instead of just a day or two.  Ah, well…..it was worth it. 

These cooler days are making me feel lazy.  We had our first fire, though I’m not sure it was actually cold enough and the house ended up being hot once it warmed up a bit.  But, I do love a fire in the fireplace. We were also hugely blessed by some dear friends with a good bit of firewood.  I’m looking forward to many enjoyable days and nights in front of a blazing fire.  Maybe a roasted marshmallow or two.

I made some yummy things this week…..nothing new, but still just as delicious as the first time.  We had Cranberry Bread (recipe in cookbook), Oatmeal Cookies – just for fun I tossed some mini chocolate chips into part of the batter, Chocolate Coconut Cupcakes, oh my goodness! You canNOT eat just one, these things are addicting, and actually pretty simple to make.  Now that we’re having cooler temperatures, I’ve been baking more.  What’s your favorite thing you’ve made since the weather is cooler?  It doesn’t have to be a sweet treat.

With cooler weather also comes deer season.  Thankfully I have a brother who likes to hunt.  HUGE blessing.  I have been missing having venison, but no more.  My brother got us a deer and we just had to pay for the processing.  We got 26# ground, a 11/2 pound roast, 4# cubed steak, 3# stew meat, 3# butterfly steak.  Average less than $2/pound.  SWEET!

On to the menu:

Monday:
Melissa Makes Robyn’s Meatloaf (my favorite thing to make with ground venison)
Baked Potatoes
Veggie

Tuesday(Karate night):
Hot Dogs
Chips
Fruit

Wednesday:
Lime Cilantro Chicken
Rice
Veggie

Thursday:
Chicken Fried Steak (2nd favorite with venison)
Mashed Potatoes
Peas
My daughter has been begging for this since we got the venison!

Friday:
Salmon Patties
Oven roasted potatoes & carrots

Saturday:
Fish Tacos – didn’t make these last week

Sunday:
Taco Soup

For more menu ideas head over here.


Cookbook available for purchase!! Click here to purchase!  Get your copy today!

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Zucchini Bread

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This is another one of my grandma’s (Gigi) recipes re-made.

3/4 cup sucanat OR 1/2 sugar AND 1/2 cup brown sugar
2 eggs
1/2 cup oil (I used light olive oil)
1 1/2 teaspoons vanilla extract

1 cup grated zucchini (peeled or unpeeled – I left the peeling on)

1 1/2 cups Healthy Flour Blend
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon

Preheat oven to 325°
Grease your baking pan.  (I used my bread pan.) Sprinkle pan with a little coarse Turbinado or Sucanat, if desired.

In a large bowl combine sucanat, eggs, oil and vanilla.  Mix well.  Set aside.

In another bowl combine dry ingredients.  Whisk together. 

Add zucchini to wet ingredients. Stir well and add dry ingredients.

Scrape batter into prepared pan and bake 30-45 minutes, until toothpick comes out with a few crumbs or clean. 

Cool in pan for a couple of minutes and then on a cooling rack.

This is best eaten warm and slathered in butter. 

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Menu Plan Monday – October 15, 2012

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I’m just re-entering daily life after being away for a few days.  Re-entry is always hard.  I’ll be getting caught up on everything today and probably tomorrow.  Thankfully, I had my menu planned out before I left, so I am at least a bit ahead of the game this week.

Monday:
Apple Gouda Sausages
Potatoes
veggie

Tuesday:
Tamale Pie

Wednesday:
Roast Chicken
Potatoes
Carrots

Thursday:
Chilaquiles
Rice

Friday:
Pasta

Saturday:
Fish Tacos

Sunday:
Loaded Baked Potato Soup





Cookbook available for purchase!! Click here to purchase!  Get your copy today!



More menu ideas here.

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Favorite Find Friday – Cookies

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Cookies!


Another thing I miss since going GF is graham crackers.  Cinnamon ones, to be specific.  I was on the search for something to make s’mores with and found a winner with these Enjoy Life Vanilla Honey Graham Crunchy Cookies.

I used them to make s’mores.  I used them for crust.  Ate them just as a cookie.  I made them into ice cream sandwiches.  Yum!

I ended up ordering them from Amazon.com.  I had a hard time finding them locally.   The price on Amazon was a good one too.

Oh and by the way, you don’t need a fire to make s’mores!  Check out this post for quick and easy indoor s’mores.


Cookbook available for purchase!! Click here to purchase!  Get your copy today!

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Meatballs

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This is a super simple recipe.  They turned out fabulously.  They didn’t fall apart during cooking or after adding sauce. 


(Party Meatballs!  I forgot to get a picture of them before the sauce.  These look better than just the plain though.)

1 1/2 pounds ground beef
2 Tablespoons dried, minced onion
1 teaspoon Morton’s Nature Seasoning Salt
1 teaspoon Costco Kirkland’s No-Salt Seasoning
1/4 cup GF Rice Krispies crumbs
1 eggs, beaten

Preheat oven to 400º

In a large bowl combine all ingredients well.  I used my hand, yes it’s messy, but it works the best.  Also, you kind of want to work the meat a bit so that the meatballs will hold together. 

Once mixed well, I used a small scoop to measure then I rolled the meatballs by hand so that they would be round and well formed. 

Place on a rimmed, this is important or you’ll have grease and possibly a fire in your oven, cookie sheet.  You don’t need much space between, they won’t spread or get bigger.  I fit over 50 on one sheet.

Bake for 15 minutes.

I made mine into party meatballs.  You can add your favorite sauce or add some Italian spices to the mix before baking and use for Spaghetti & Meatballs or make Italian party meatballs by just putting Marinara on them.  You could even freeze (freeze on baking sheet before bagging or you’ll have a huge meatball “ice” cube. yuk!)  them after baking and have “fast food” for later.



Cookbook available for purchase!! Click here to purchase!  Get your copy today!


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