Monthly Archives: November 2012

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Favorite Find Friday – Bread Pan

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When making GF bread it is really important to have a good pan.  Without gluten the bread can’t hold itself up very well, so if you have a pan that has higher sides, I’ve found this to be the best.  The pan I like the best are the ones my friend gave me, they are Norpro 10″ Nonstick Bread Pan.  I saw them online here for a reasonable price, not sure of shipping though.


This picture kind of makes the loaf pan look small but it is a 10″ X 4 1/2″ X 3″  pan.  It’s not a huge loaf but my recipe for Challah Bread will make two of this size loaves.


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Menu Plan Monday – November 26, 2012

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I hope your Thanksgiving was a wonderful time with family, food, fun and friends.  Many plans were made for our Thanksgiving, however our plans changed due to sickness in our family.  We ended up with just a quiet day at home with just immediate family.  It was a bit sad to not have extended family around, but a good lesson in giving thanks in all things.  We had a month of learning to give thanks by using a Thanksgiving Tree, this was really anticipated and enjoyed by all, but especially the kiddos.

Here’s the menu for the week:

Monday:
Turkey Tetrazinni

Tuesday:
Ham
Sweet Potatoes
Veggies

Wednesday:
Rice Bake

Thursday:
Cheeseburgers
Fries or Potatoes
Veggie

Friday:
Crockpot Roast Beef (Venison)
Potatoes
Carrots

Saturday:
Pizza
Salad

Sunday:
Lentil Soup


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More great ideas for menu plans here.

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Brown Sugar Pudding

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If you read my blog you know that I do not believe in posting food that doesn’t look yummy.  Some food just doesn’t photograph well…..I think pudding is one of them.  So, in your mind just envision a yummy bowl of pudding pictured below. 

Now you might think this is weird but I like to eat the pudding fresh off the stove, when it’s still hot.  It is so good.  My husband thought that was strange until he tried it and now he’s a believer too. If you haven’t tried this yourself, here’s your chance.

1 3/4 cup milk, scalded, cooled slightly

2/3 cup brown sugar OR sucanat
2 Tablespoons + 2 teaspoons cornstarch
pinch of salt
1/4 cup milk
2 eggs, beaten

1 teaspoon vanilla extract
2 Tablespoons butter

In a medium saucepan, scald your milk (bring almost to boiling, if you get little yuckies on top strain that off), cool slightly.

In a bowl put brown sugar, cornstarch, salt, milk, eggs.  Mix well.  Add a bit of the milk to eggs and stir so the milk doesn’t cook the eggs (tempering).  Once eggs are tempered add mixture to saucepan.  Cook over medium heat until the pudding begins to thicken.  Once thickened, remove from heat and stir in vanilla and butter.

Serve immediately and store the rest (if there is any) in the fridge.  Cover the pudding with plastic wrap and make sure the plastic wrap touches the pudding or else it will get a yucky skin on the top of the pudding.

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Favorite Find Friday – Grain Mill

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My favorite find for this week is another “appliance”.  A grain mill makes it possible for us to have many baked goods and for this I am thankful.  It will make your cost of flour affordable.  I make 7 1/2 cups of brown rice flour for $1.38.  I think it costs about $4 for roughly 4 1/2 cups of brown rice flour.  So, just based on that it’s a huge savings if you and your family enjoy baking and bread.

I got my mill from here.  This is the same one a couple of my friends had and so I went with it.  As it’s the only one I’ve ever had I don’t really have a comparison.  If you have a grain mill, please share.



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Menu Plan Monday – November 12, 2012

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We are almost back to “normal” around here.  I am still dealing with some residual junk, but for the most part am fine and able to function, thank the Lord!  My two littlest ones are having a little cough and congestion but they seem to bounce back much faster than me!

The weather has been a mixture of cold and warm.  We have the fireplace going in the morning and open the windows to let the warm air in, in the afternoon.  The leaves are still an amazing palette of gorgeous color on the trees and littering the yard.  I need to get some fall pictures of the kids taken to capture the beauty of the landscape and their growing, changing faces.

I was going to share a little “trick” I did this week, due to my ground venison not defrosting fully.  When I got ready to make dinner it was still too frozen to form into burgers so I decided to improvise and I cut off burgers, kind of like a cut and bake cookie.  The ends were more defrosted so I formed that meat into patties.  These were small, slider style.  It wasn’t ideal, but it worked and thought I’d pass it along just in case this happens to you.

The little ones and I are started to study Thanksgiving in school.  We read Cranberry Thanksgiving and made cranberry bread.  It was a little hectic, but all in all one of the best baking experiences with all three at once!  The bread was delicious and the kids so excited for baking it together.

This week I am planning on starting some Thanksgiving Dinner prep.  I plan to make pie crust and stick it in the fridge or the freezer.  I made Cranberry Chutney last week and canned some of it. How about you? Do you do anything to get ahead of Thanksgiving Dinner?

Menu for the week:

Monday:
Spaghetti and Meatballs (I made the meatballs last week)

Tuesday:
Chicken Enchilada Bake

Wednesday:

Meatloaf
Baked Potatoes
Green Beans

Thursday:
Sweet and Sour Chicken
Coconut Rice
Carrots

Friday:

Tamale Pie

Saturday:
I will be babysitting this day – so this could change, but if all goes well I will make
Pizza

Sunday:
Lentil Soup


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For more great menus go here.

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Favorite Find Friday – Toaster Oven

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I feel the toaster oven is a necessity for me.  First we have a family of six, so getting toast we can toast six pieces of toast at one time, actually, more, since I make our own bread and GF bread tends to be a bit smaller.  Also, I don’t own a microwave, by choice, and the toaster oven is essential to reheating items with ease.  Toaster ovens are a bit moody, in my opinion.  I mean they tend to toast a tad unevenly, but I do love this toaster oven I got for my birthday.  The crumb tray is actually very efficient and easy to use, it wipes clean with just a paper towel usually.

I use the convection setting for re-heating and I have also used it to bake. 

I’m very happy with it and though it is a big investment, if you do get it at Sam’s Club, they offer a replacement warranty for less than $6.

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Easy Gluten Free Cinnamon Rolls (Yeast Free)

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Who doesn’t love cinnamon rolls? Well, I guess it’s possible there is the rare person who doesn’t but this I could not explain.  We love cinnamon in our house and when you bake with cinnamon, it fills your house with a delicious aroma, ahhhhh, heavenly.  When I said I was going to make cinnamon rolls my family was very excited, it’s been a long time since I’ve made them.  I usually just make cinnamon biscuits, so this was really a treat.  I topped ours with icing, but they could totally just be slathered with some butter and be totally delicious without the icing.  I’m thinking I may try to freeze these before baking and see how that works out.  That would be a great quick treat, maybe for Christmas morning, to just pull out and bake.  So, do you love cinnamon rolls?



Easy Cinnamon Rolls

 ¾ cup sucanat OR brown sugar

6 Tablespoons butter

2 Tablespoons ground cinnamon

pinch of salt


3-4 cups Healthy Flour Blend (contains xanthan)

1 teaspoon xanthan if not in your blend

¼ teaspoon salt

½ cup sucanat OR sugar

6 Tablespoons butter, softened (Total of 14 need for recipe)

 

2 eggs, beaten

1 cup kefir, buttermilk OR milk

 

Icing: 4 oz cream cheese, softened

2 Tablespoons butter, softened

¼ cup honey, mild flavored

 

Preheat oven to 350°

Grease a baking dish – I used an 8X11 and it was perfect, but if you don’t have that size a 9X13 will work the just might not be as tall.

 

In a small bowl, mix ¾ sucanat, 6 T butter, cinnamon and salt until smooth and spreadable.  Set aside.

 

I used my Kitchen Aid with paddle, but if you don’t have one try it with a hand mixer or even by hand.  In the bowl of mixer put the 3 cups of Healthy Flour Blend (xanthan if needed) salt, sucanat and mix a couple times on low.  Then add butter and mix until the butter is crumbled into flour.  Add eggs and kefir.  You want a roll-able dough so if the dough is too sticky add more flour a Tablespoonful at a time until you reach desire consistency.

 

When you’ve reached desired consistency – tump out on a floured piece of parchment paper.  Lightly flour top of dough, roll out to about ¼ inch thick, don’t roll thinner or the dough will tear when you try to roll it.

 

Spread with the mixture you made, leave about a ¼ around without the spread.  Then carefully begin to roll up, start with short side, try to make it tight, but be careful of tearing dough.  Once rolled up cut the log into 12 pieces, place each piece in the prepared pan. 

 

Bake about 25-30 minutes; they will start to lightly brown.  Take out of oven and let sit for a few minutes.  If you take them out too soon they will fall apart.

 

While you’re waiting make the icing – mix all ingredients with hand mixer until smooth.  Spread onto each roll – as you serve them or all at once.  I do it individually so then later you can pop the leftovers into the toaster oven and it will be like fresh out of the oven again.

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Menu Plan Monday – November 5, 2012

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I am still recovering from one of the worst colds I think I have ever experienced and it’s still not completely gone!  Last week was very long!  I am praying that no one else gets it, my husband has a milder case, thankfully. 

It was a little hard menu planning, because nothing sounds good.  But, I finally got it down.

Monday:
Venison Steak
Baked Potatoes (in crockpot)
Veggie

Tuesday:
Southwest White Chili

Wednesday:
Chili Pie

Thursday:
Chicken – not sure what yet

Friday:
Cheeseburgers
Potatoes

Saturday – will have the yard sale this week due to canceling last week from sickness.
Maybe a rotisserie chicken from Sam’s Club

Sunday:
Taco Soup


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More menu ideas here.

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Favorite Find Friday-Bouillon

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This is another in the long list of things I avoided after going GF.  I couldn’t find any chicken bouillon that was GF and didn’t really pursue it heavily.  My mom gave me this jar not to long ago and I had forgotten how much I like to use it.  I will add a little (maybe 1/4-1/2 teaspoon) to gravy and to my peas, anywhere you want just a little add oomph of flavor.  I didn’t realize how much I missed it.

This is the one my mom gave me.



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