Monthly Archives: August 2013

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Gluten Free Salsa Verde

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5 medium tomatillos

1 jalapeno
3 cloves, garlic, unpeeled
juice from 1/2 lime (I would increase this to the whole lime and use the zest too)
1/2 onion, minced
10 sprigs cilantro, minced
1 teaspoon kosher salt

Peel the husks from the tomatillos, wash.  Score bottoms with a knife.
Broil tomatillos, jalapeno and garlic until charred, turning to evenly char.
Remove oven.  Let cool.  Remove excess char from tomatillos.  Remove seeds.
Mince all veggies, put in a bowl with onion, cilantro and salt.

Store in fridge or you could freeze it.
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Menu Plan Monday – 2013 #31

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Reflecting on this last week the sermon and one of the songs we sang on Sunday morning really resounded with me all afternoon, the song is “Thy Will Be Done” (My God, My Father is how I found it on the internet.)  While looking for the lyrics I found a great blog post here with the lyrics.  The sum up is this, whatever comes our way, we can  throw ourselves on the mercy of God, cry, fall on our knees in agony and we must pray, but in the end, if we are trusting God, we submit to His will and say Thy will be done.  It’s been a hard week month   few months, but in the end we have to choose to submit to the will of the Father with the trust and knowledge that He does ALL things well.

Heading into this week  I have planned some fun new school projects for the little ones and I’m looking forward to a great school week. I hope it’s as much fun for them as I hope it will be.  Fun while learning is the best!

I made a fun recipe this past week.  A spin off of Rachael Ray’s “Pigs in Ponchos“.  I need to work out a few kinks but all in all I think it was a hit with my family. 

Menu for the week:

Monday:
Penne Chicken Italiano
Salad
Garlic Bread, a rare treat – I sent in 2 Schar UPC codes and scored some free bread

Tuesday:
Fish

Wednesday:
Beef Taquitos  (I got the idea here, but won’t be following this exactly)

Thursday:
Garlic Brown Sugar Chicken
Sides
Friday:
Lasagna *Freezer

Saturday:
Chicken Alfredo Lasagna Rolls
Salad

Sunday:
Chicken Tortilla Soup


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Head over here for more menu ideas.


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Gluten Free Pumpkin Seed Butter

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I have been allergic to almonds for many years now.  About four years ago I stopped eating peanuts and now, sadly, I believe I cannot eat pecans anymore either.  I mentioned in this post about finding a recipe for pumpkin seed butter on Pinterest.  I looked at several stores near me and couldn’t find the pumpkin seeds.  I had found them at a store about 30 minutes away when I was on my way to a birthday party.  So, I decided to look online for some GF pumpkin seeds.  I found these for a pretty good price.  I got them in the mail and decided to soak them to make them a bit more healthy.  


4 cups raw pumpkin seeds
1 Tablespoon sea sat
Filtered water
In a large glass bowl put the salt and cover with a bit of water.  Let the salt melt.  Once mostly melted add the pumpkin seeds.  Cover with water.  Let soak at least 7 hours.  Drain and roast in low oven (150 degrees) for 12 hours.  My oven isn’t conducive to this so I use my dehydrator.  I dehydrated them for about 14 hours, mostly that long because I forgot they were dehydrating in the garage.  

You can skip the soaking if you desire.  I didn’t soak them the first time I made it and it was good.  The soaking just allows your body to better digest the seeds.

You can use these to make the pumpkin seed butter.  They would also make a great snack or addition to trail mix.

For the butter:

2 cups pumpkin seeds
coconut oil or olive (I used coconut)

I put 2 cups of the seeds in the food processor.

 I processed until they were the consistency of sand. Then I started pouring the oil in while processing.  How much oil you use depends on your preference of consistency. 



That’s it!   
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Menu Plan Monday – 2013 #30

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This has been such a crazy year for weather in in Georgia.  It feels like we’re heading into Fall already, which usually doesn’t set in here until mid to late September.  We’ve had so much rain this year, we’ve actually broken records!  The last few days have been rainy, I just saw the sun peek out not long ago, but the clouds scared it away.  I am loving the cooler weather though.  I’m ready to open the windows and let cool, fresh air into the house.  I’m also trying to start thinking about a Fall garden, since my Summer garden was such an epic fail.  We’ll see, I need to move some beds around to make this happen.  Lots of shade in the yard is great for keeping the house and yard cooler during the hot months, but not much good for growing gardens.  If you have any shady yard tips for gardening I’d love to hear them.

We’re doing pretty well with our school schedule and getting into a good routine.  We even took a fieldtrip to our local history museum.  The kids had a great time, there was a full sized train car, a full sized trolley car and a full sized cotton river boat.  The kids thought it was so cool to be able to actually walk in the trolley car and the train.   The museum was much larger than I thought and had a ton of stuff to see.  Have you taken any fieldtrips yet this year?  Do you plan to?  If you’re past fieldtrips, what was your most favorite fieldtrip you’ve taken?

This is our menu for the week:

Monday:
Spaghetti Pie

Tuesday:
Garlic Brown Sugar Chicken

Wednesday:
Sausage
Rice
Beans

Thursday:
Mojo Marinaded Chicken
Sides

Friday:
Bean & Cheese Enchilada

Saturday:
Chicken Alfredo Lasagna Rolls

Sunday:
Loaded Baked Potato Soup


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Head over here for more menu ideas.

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Gluten Free Buttermilk Dill Marinade

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I used this marinade for chicken.  I didn’t take any pictures.  But, it turned out really well.  I grilled my chicken on the grill but I would try it in the oven, pan or even crockpot.


3/4 cup buttermilk OR kefir ( I used kefir)
3 cloves garlic, minced
1/4 cup fresh dill, chopped (I used some dried too, my dill plant isn’t doing well)
1 1/2 teaspoons Morton’s Nature Seasoning
water – if too thick you can add a bit of water.  If you use the kefir it may be thicker than buttermilk

Combine all ingredients and pour over chicken.  I put mine in a gallon bag and then I sealed it and tumbled it around to get the marinade all around.  Marinate in the fridge for several hours.
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Favorite Find Friday – Snacks (Muffins)

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I am always on the look out for easy to grab and go snacks.  I do not like to get caught out without the ability to eat something if necessary or worse eat something that may or may not be safe.  So, when I saw these muffins in the clearance section (frozen) and Kroger I grabbed a few packs.  I got them on clearance for $1.  Regular price, I’m assuming, is around $2.  Which is a little pricey, but if you have to choose between something you know is safe to eat, not eating or worse, eating something that’s questionable.  I think that $2 is worth it.


These are sold in the frozen section at my Kroger.  I have tried the zucchini and the chocolate chip.  They are both good.  Another benefit for those of us with food allergies is that they are not only gluten free, they are nut free, soy free and dairy free also! 

I would definitely give them a try if you can find them in your area.

Frannie’s Gluten Free

http://static.squarespace.com/static/51c75e8be4b062caf013559b/t/51fef748e4b0d73b4ccc2125/1375663960698/Muffins-ChocolateChip.jpg?format=300w


2nd Edition Cookbook available for purchase!! Click here to purchase!  Get your copy today!


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Gluten Free Caramel Apple Cobbler

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Preheat oven to 325°


1 Tablespoon water
1 Tablespoon butter
4 cups apples, cored, peeled, chopped
1 1/2 cup brown sugar OR sucanat
1 Tablespoon cornstarch

1 stick butter

1 cup sugar OR sucanat
1 cup GF Healthy Flour Blend
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 teaspoon vanilla
3/4 cup milk

Combine brown sugar and cornstarch together add to medium sized saucepan.  Over medium heat cook the brown sugar/cornstarch with water, butter and apples.  Cook until the apples are softened and the caramel thickened a bit.

While this is cooking melt the stick of butter in a 9 X 13 baking dish in the preheated oven.  About 5 minutes. Remove from oven and set aside.

In a large bowl combine sugar, flour, baking powder, salt.  Stir to combine.  Add the egg, milk and vanilla.  Mix well.  I just use a fork for this.

Pour the cake batter into the melted butter (remember that the pan is hot!).  Top with the cooked caramel apples.

Bake for 40-50 minutes.  When checking the doneness make sure you get the cake and not the apple mixture.


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This recipe is also shared over at Waste Not Want Not Wednesday.

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Menu Plan Monday 2013- #29

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Unbelievably on the end of my recovery five out of six have gotten colds!  End of summer colds, ugh! We are gearing up for school, easing into a regular school schedule.


Still trying to nurse my waning garden along.  I sprayed my cucumber plants with some spray that I made, hoping that they will be able to recover and actually produce enough to make at least one jar of pickles.  The tomato plants are mostly dead, thought the tomatoes that had already grown have all ripened on the vine.  I will make a jar of salsa with the tomatoes I have harvested along with my own homegrown jalapenos.  

Speaking of salsa….have you ever had salsa verde?  I made some last week and it is very good.  I really enjoyed it, though it seems a lot of work with the recipe I used.  I may or may not do it again.  I will share the recipe soon, along with several other recipes…Pumpkin Seed Butter, No-Bake Rice Krispies Cookies, Caramel Apple Cobbler and, if I didn’t mention it before, GF Sourdough Starter and bread.

Menu for the week:

Monday:
Pasta Carbonara

Tuesday:
Salmon Patties

Wednesday:
Chicken Enchilada bake

Thursday:
Chicken Fried Steak
Mashed Potatoes
Peas

Friday:
Roast Chicken & Veggies

Saturday:
Pizza on the Grill

Sunday:
Smoky Paprika Chicken Soup

2nd Edition 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 – Marinades and Seasonings

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My friend recently told me that Badia Mojo Marinade is certified GF.  I was excited.  I saw the Badia section and they have a ton of certified GF items.  I was a little excited and bought several things. Some stores I’ve been to (Publix, Walmart (sometimes) have a special section that is all Badia brand items.

My friend, Kelly, made some chicken using the Fajita seasoning, it’s amazing! 

I haven’t used the Mojo yet, but I will.  I know it will be amazing on chicken, it would probably be great with shrimp too.

The Chipotle Sauce I used this already in place of chipotle in adobo sauce which I use in a couple of recipes regularly. 

The pumpkin seeds I used to make pumpkin seed butter.  I can’t tolerate too many nuts at all….I’m allergic to almonds, and walnuts and pecans are starting to bother me as well and peanuts, not a nut, I know, but still thought of that way.  It’s really hard to make a lot of recipes like no-bake cookies and  granola bars.  When I found this pin on pinterest I knew I would definitely need to give this a try, so when I found these certified GF pumpkin seeds I was ecstatic.  I did make it by the way and it turned out fabulous.  

Check your local grocery for these items and more!


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Menu Plan Monday – 2013 #28

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Spent this week trying to get back into a routine.  Still a little off my game.  Gearing up for back to school, lesson plans and schedules, etc.  Is it just me or is 2013 just flying by?  Thankfully, I don’t have to think too much about school lunches, since we homeschool, but it is nice to have things that are easy to grab and go when we are going to be out of the house for lunch time – fieldtrips, park days, whatever.  Check out this post or this one for cookies if you don’t have time to make your own.  My cookbook has some cookie recipes and here you can find some more, if you do have time.  If you’re looking for savory items try these, I saw them in individual bags at my Walmart recently.  Here’s another savory idea.  No fresh fruit, keep these for times like that.  Here’s an idea for breakfast, lunchbox or snack time.  Hope these are helpful for getting you back into the swing of the school year or just for lunches/snacks period.

I’m still trying to keep my garden going.  My beautiful cucumber plants have been over run with a hideous something that eats the veggie from the inside out, it’s weird.  I was so looking forward to making pickles, well maybe I will figure it out, replant and do it in the fall.  My tomatoes are not looking too good either, though one of them has quite a few tomatoes that are finally turning red now that we have sun and not so much rain.  All the jalapeno plants are producing and my herbs are all thriving.  I did try to plant a few things that didn’t do too well – marjarom, dill and cilantro.  I’m done some reading and think I will try again on those too.

My menu has been hit and miss.  Here’s what I’m aiming for this week:

Monday:
Burgers with buns – I found Udi’s on the clearance rack at Kroger and got buns for $2.79 a pack.  Still expensive, but a treat for us that I don’t usually invest in since regular price is $5.99 a pack!
Potatoes
Veg or maybe just the lettuce and tomato for our burgers will count. 

Tuesday:
Enchilada Suizas (This is a new recipe I am trying.)

Wednesday:
Beef Tips

Thursday:
Chick Fil A

Friday:
Pizza Pasta Casserole

Saturday:
Bacon Wrapped Chicken

Sunday:

Taco Soup


2nd Edition Cookbook available for purchase!! Click here to purchase!  Get your copy today!



Head over here for more menu ideas.