Monthly Archives: October 2012

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Menu Plan Monday – October 8, 2012

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Last week was a whirlwind.  We had a birthday.  I made a fabulous cake (if I do say so myself!) I made this cake from scratch.  After making the Carrot Cake I felt like I could do anything! So, I made this cake from scratch.  I will share the recipe soon.  Here’s a picture of the cake.  I can’t get it to upload correctly.  I will post this soon too.

Monday:
Pasta with Pesto

Tuesday:
Sweet and Savory Beef Tips
Rice
Carrots

Wednesday:
Not sure yet.  What I planned we ate last week!

Thursday – Sunday
I am planning to be out of town.  This may not happen and then we’ll wing it.


I’ve sold half of the books I ordered!
If you haven’t got yours yet Click here to purchase


More menu ideas here.

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Favorite Find Friday- Pasta

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 Pasta! 


I think my favorite pasta is Tinkyada pasta.  I get this when I can find it for a good price most of the time.  This runs anywhere from $4-$5 per 12-16 oz.  This is a brown rice pasta. 

But, a little bit more budget friendly, is my second favorite and that is Sam Mills Pasta d’oro.  You can get it for about $2 for 16oz. This is a no GMO corn pasta.  It holds up pretty well and doesn’t fall apart, which is important.


Grab a bag of pasta and a cookbook and cook up some Baked Ziti (or penne, or whatever kind is your favorite)



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

 

More menu ideas at orgjunkie.com

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Pear Cobbler

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The recipe for Three Berry Cobbler is in my cookbook, 101 Gluten Free Recipes that Worked for me, this is that recipe, but using pears, that my friend, Hope, so graciously shared with me, and changing up the spices to fit the fruit.

Preheat oven to 325°

4 cups pears, I cut mine into chunks, but you could slice them, if you prefer
1 1/2 cups sugar (I reduced the sugar to ¾ cup and used Turbinado)
1 Tablespoon cornstarch

½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 stick of butter

1 cup sugar (I used sucanat)

1 cup GF Healthy Flour Blend (contains xanthan gum)
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 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. (I used a cast iron skillet but divided it between two of them) 

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.(If you use the cast iron, it will be less time, since it’s smaller.  Start with 25 minutes and check for doneness – you’re just checking the cake part) You can check the cake with a toothpick, but don’t go too far down or you’ll get the fruit and won’t be able to see if the cake part is done.

 

 

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Menu Plan Monday – October 1, 2012

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Ended last week with my husband’s birthday.  Made lost of great party food.  I will be sharing some of the recipes soon.  I already shared one of them here

Monday:
Pasta with Marinara

Tuesday:
Chilaquiles
Rice

Wednesday:

Pot Roast
Carrots
Potatoes

Thursday:
Roasted Chicken
Veggies

Friday:
Beefy Noodles
Peas

Saturday:
Cranberry Chicken
Rice
Veggies

Sunday:
My daughter’s birthday menu:
Pancakes
Hot Dogs
For dinner she wanted Fish Tacos – but we have a church dinner that night so it will be
Bean & Cheese Enchilada Bake

More menu ideas here.



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

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