Monthly Archives: March 2013

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Gluten Free Vanilla Cookie Dough Base

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 The original recipe I took this from stated “the best vanilla cookie dough base, ever”.  I didn’t think that, though they are very good, I think that using the white and brown sugars will make a huge difference, I used sucanat in place of the sugars the first time and the next time I used the
white and brown sugar.  I can definitely see a huge difference in the taste.  The sucanat “overpowers” the vanilla flavor.  But, either way they are super tasty.   My add-ins were chocolate chips and chopped pecans.

Vanilla
Cookie Dough


 


1 ¼ cup GF
rolled oats OR 1 cup oat flour


1 cup GF
Flour Blend (I used the White Flour Blend from cookbook)


½ teaspoon
xanthan (omit if in your blend)


½ teaspoon
baking powder


½ teaspoon
baking soda


¼ teaspoon
salt


¾ cup
butter, softened (1 ½ sticks)


½ cup sugar


½ cup brown
sugar, packed


1 egg, room
temperature


2 teaspoons
vanilla


 


Optional
add-ins:


·     
1
cup chocolate chips + ½ cup chopped pecans


·     
1
cup white chocolate chips + ½ cup dried cranberries


·     
½
cup chocolate chips + ½ cup white chocolate chips


·     
1
cup butterscotch chips


·     
1
cup M & M’s


 


Process oats
in food processor until finely ground.


In large
bowl put oat flour, flour, xanthan, baking soda, baking powder and salt. Whisk
together, set aside.


 


In a large
bowl or mixing stand bowl cream butter


 beat until creamy.  Add sugar and brown sugar and beat until
light and fluffy.


Add dry
ingredients, mix well.


Mix in
choice of add-ins, mix until combined.


Chill dough
in fridge for 30 minutes.


 


Preheat oven
to 350°


Line cookie
sheets with parchment paper.


Use 1 Tablespoon
scoop to make cookies.  Leave room
between each cookie for spreading.  Bake
10-12 minutes.

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Menu Plan Monday – 2013 #12

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We have a crazy week coming up.  Getting ready for Easter, friends in from out of town and my husband is having surgery on the 1st. 

I usually make all our Easter Dinner food ahead, this makes it so nice and easy once we arrive home from church.  If you haven’t done this before you should give it a try.

Menu for the week:

Monday:
Mac & Cheese

Tuesday:
Chicken Enchilada Bake

Wednesday:
Bacon Wrapped Chicken
Potatoes
Veg

Thursday:
Meatloaf
Baked Potatoes
Green Beans

Friday:
Roast Beef
Potatoes
Carrots

Saturday:
Beef Stew
Cornbread

Easter Sunday:
Baked Ham
Mashed Potatoes
Apple Cider Glazed Green Beans
Deviled Eggs
Chocolate Cake




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




Head over here for more menu ideas.

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Favorite Find Friday – Cereal

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http://3.bp.blogspot.com/-Wvkl0zxSBHc/TkmxttDVnJI/AAAAAAAAAII/I0BkVguwzB4/s1600/kelloggs_gluten_free_rice_krispies.jpg

Yep, Rice Krispies!  When we first went GF I bought some “rice crispy” cereal, but I wasn’t a fan.  It just wasn’t the same as the original, the original has barley in it, which makes it not GF.  So I was super excited when the came out with GF Rice Krispies.  They are just as good as the original in my opinion. 

I’m not a fan of eating these as a bowl of cereal, but Rice Krispies Treats are awesome and I need these for my favorite cookie recipe. (Melissa’s Good Cookies, in my cookbook).  They also make great “bread” crumbs.

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Gluten Free Amish Style Cinnamon Bread

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I have succumbed to Pinterest.  Ah, the addiction.  I’ve done pretty well, so far at not going on too often.  It’s definitely addicting.  But, I have actually made two of the recipes off of there so far.  One was kind of a fail, but I converted this one to GF and it is definitely NOT a fail! 

I think that Amish Cinnamon Bread is typically made with a starter.  This recipe is not, it is made with kefir OR buttermilk.

1 Loaf

Filling:
1/3 cup brown sugar
1 Tablespoon ground cinnamon

Batter:
1 stick butter, softened
1 cup sucanat OR sugar

2 eggs
1 cup kefir OR buttermilk OR sour milk (1 Tablespoon
vinegar or lemon juice add milk to make 1 cup, let sit for 10 minutes or so)
2 cup Healthy Gluten Free Flour Blend (from cookbook)
-1 teaspoon xanthan IF your blend doesn’t have it-
1 teaspoon baking soda
1 1/2 teaspoons baking powder
pinch of salt

Preheat oven to 350°
Grease a loaf pan

In a small bowl combine brown sugar and cinnamon, mix well, set aside.

In a large bowl cream together sucant and butter.  If you use the sucanat, cream and let sit 15 minutes and cream again.  That will give the sucanat a chance to soften and cream better.

Add eggs and kefir.  Mix well.

Add flour, xanthan, if using, baking soda, baking powder and salt.  Mix well.

Spread half of batter into prepared loaf pan.  Sprinkle half of filling on top.  Top with remaining batter in even layer.  Sprinkle with remaining filling, swirl with knife.

Bake in preheated, 350°, oven for 45-50 minutes, until a toothpick comes out clean.

Let cool in pan 20 minutes.

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Menu Plan Monday – 2013 #11

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So, I didn’t make the GF Phyllo.  I did find a great tutorial and it is a much longer process than I knew.  I will attempt this at some point, but it didn’t happen this week.  I did however make that coconut shrimp again.  I grabbed everything I needed and headed over to my mom’s to make it for my mom and grandma.  They loved it.  I am seriously so impressed with what a quick and easy recipe this is.  I peeled, deviened, coated, fried and served over a pound of shrimp in about 30 minutes.  Oh, and made the sauce in that time too. So did any of you give this recipe a try?

I also spent some time outside.  I divided my aloe plants and did some other repotting.  I am trying to get things ready for growing and planting.  My oregano really tolerated the cold and looks fabulous.  It’s ready to be harvested already.  I think my thyme is gone though.  It came back from last winter, but I don’t think it’s going to this time.  I have so many ideas, but really need to crack down on trying to pull at least some them together.

Menu for the week:

Monday:
Pasta Carbonara

Tuesday:
Chili Pie

Wednesday:
Tacos

MAKE DOUBLE TORTILLAS

Thursday:
Bean & Cheese Enchilada

Friday:
Oven Roasted Lemon Garlic Thyme Chicken
Potatoes & Carrots

Saturday:
Fish Tacos
Rice

Sunday:
Lemon Chicken & Rice Soup


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




Head over here for more menu ideas.

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Gluten Free Coconut Shrimp

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Coconut Shrimp
Coconut Shrimp

So I have really been craving shrimp. I saw a recipe in a magazine for shrimp with guacamole on a tortilla chip….that didn’t sound super good to me, but it did kick up my shrimp craving a notch.  When I ran to the store today that had wild caught shrimp on sale.  I grabbed a pack and made them for lunch, for myself.  I only shared one, they were so good!  Everyone else had already eaten, just so I don’t sound quite so greedy.

I decided to make coconut shrimp for two reasons.  One, they are yummy! Two, they remind me of when my husband and I used to ride motorcycles and we’d go to Daytona Beach for Bike Week. There was a restaurant there called Highland Cafe.  They served coconut shrimp with plum sauce (not asian plum sauce).  It was delicious and I’d look forward to this every time we went.  It’s been years now and I don’t know if they are even open anymore or serve this if they are, none the less it is a great memory.  I don’t know what they put in the plum sauce.  I tried to get the recipe, but didn’t succeed.  I do know it didn’t have plum in it, oddly.

The recipe came together super quick and easy.

1 pound raw shrimp, peeled and deveined (mine were medium sized, I guess)

4 Tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon Old Bay Seasoning
1 cup unsweetened, shredded coconut (I used a fine shred, but I think the other would work, if you try it, let me know)
2 teaspoons sugar

1 egg white

Oil for pan frying – coconut if you have it

If you have to peel and devein the shrimp yourself (I did).  I pulled off the tail, you can leave it on if you want, then I ran my thumb from big end to little, digging  in a bit and the peel and the vein came off pretty much together.

In a shallow pan mix the cornstarch, salt, Old Bay, coconut and sugar.  Whisk to combine.

In a separate bowl whisk the egg white till it is frothy.

Dip each shrimp in egg white, let excess drip off then dip into coconut mixture, roll around to completely coat.  Set aside.

Once the shrimp are all coated, heat your skillet over medium-high heat.  Add oil.

Cook the shrimp for about 1 – 1/2 minutes per side.  You will see the shrimp turning pink as it cooks.

These were fabulous straight out of the pan.  But, I wanted a sauce too.


Blackberry Cocktail Sauce

Depending on how much you want to make, I will give parts measurements.

1 part blackberry jelly
1/2 part cocktail sauce

If parts confuse you, as they did me in the past, if you use 4 Tablespoons jelly, use 2 Tablespoons cocktail sauce.


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

 

 

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Menu Plan Monday – 2013 #10

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I will be attempting to make GF Phyllo dough this week, for the recipe on Saturday.  I am looking forward to giving this a try.  Have you ever tried to make phyllo dough?

In other news, I am getting ready for the second printing of my cookbook.  I’ve sold almost all of the first order.  Thank you to all of you who have bought one.

Menu for the week:

Monday:
Burgers

Tuesday:
Chicken Pot Pie

Wednesday:
Coconut Curry Chicken
Rice
Carrots

Thursday:
Polish Sausages
Beans
Rice

Friday:
Hot Dogs

Saturday:
Chipotle Chicken Rolls

Sunday:
Bacon & Corn Chowder


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




Head over here for more menu ideas.

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Menu Plan Monday – 2013 #9

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I tried my hand at fresh past this past week….. it was not a smashing success.  First of all, I thought I could use the pasta attachment I asked for and am just getting around to trying.  That was an epic fail! It would come through the machine it just kind of stalled, so that was a huge disappointment for me, it’s the reason I wanted the attachment.  Ugh!  I did manage to roll it out and make lasagna, but I didn’t make the double batch I was hoping to make.  I may try again, I’m not sure, if I do I will take pictures and post about it.

 I rushed to bake before my kitchen counters were replaced and I was without a kitchen for a few days. I made oatmeal cookies and pumpkin bread this past week.    The oatmeal cookies I split into three batches and added white chocolate chips and craisins to one, caramel bits to another and left one plain.  The white chocolate craisin were absolutely addicting.  The pumpkin bread we’ve been eating on all week, it’s great heated up in the toaster oven and smothered in butter.

This week I will be making snacks for Women’s Bible Study.  I plan to make Breakfast Cookies and Mini Individual Quiches with Corn Tortilla Crust.  I’m going to make the tortillas homemade.  At least this is my plan!  I will try to get some fruit too. 

Have you baked anything (or plan to) really yummy recently?  I’d love to hear about it if you did.

Monday:

Penne Chicken Italiano

Tuesday:
Burgers

Wednesday:
Chicken Fried Steak
Mashed Potatoes
Peas

Thursday:
Rice Bake

Friday:
Chilaquiles
Rice

Saturday:
Pizza

Make double crust and freeze.

Sunday:

New England Cheese Soup
This is a new recipe – we’ll see how it turns out, if it’s a keeper I will post a recipe.


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




Head over here for more menu ideas.

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Favorite Find Friday – Crackers (Cheese)

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Well, my latest favorite find was at Walmart.  How unexpected!  In the  small GF/Healthy section I mentioned last week when I shared my favorite pretzels

While getting pretzels, I see this box of cheese crackers and it’s Van’s, I was very surprised, I grabbed it and checked it out and was super stoked.  I brought them home and they are very good, cheesy, thin and very crisp.   They were $3 a box, which isn’t too bad for fancy crackers in general.  Even better, a couple days later I was at Earth Fare and they were on sale 2/$5 so I grabbed two more boxes.

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