Monthly Archives: June 2014

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Gluten Free Pasta Fagiola (freezer to crockpot)

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This recipe makes a large amount.  I divided it into two bags before freezing.

 

2- 15oz cans cannelini beans
1 medium onion, chopped
1 rib celery, chopped
1 handful baby carrots, chopped
4 cloves garlic, minced
1 cup tomato sauce
2 cups water
1 quart (4 cups) chicken stock
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt & Pepper
Morton’s Nature Season

*1 1/2 cups dried pasta (traditionally ditalini, I think.  They don’t make that in GF, I will probably use some small elbow)

Add all ingredients except pasta into two gallon bags.adding the pasta (3/4 cup per bag) when you put in crockpot.

Freeze.  Thaw in fridge.

Put in crockpot adding pasta, cook on low for 7-8 hours or High 3-4

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Gluten Free Hearty Western Casserole (freezer to crockpot)

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I think that I will serve this with tortilla chips and sour cream.

1 1/2 pounds ground beef, browned
16 oz can kidney beans, drained and rinsed
16 oz can corn, drained OR frozen
1 cup tomato sauce
1 cup shredded cheddar cheese
2 Tablespoons dried, minced onion
1/2 teaspoon chili powder
1/4 cup water
Morton’s Nature Season
Costco Seasoning

Put all ingredients in a freezer bag.

Freeze.

Thaw in fridge 24 hours before.

Cook on low 4 hours or high 2 hours

 

****UPDATE****

After eating this I would make a few changes to the recipe. I would probably just use my recipe or Tamale Pie (in cookbook) without the tortillas.  In my opinion this recipe need quite a bit more flavor.  So if you stick with this recipe you might want to amp up the seasoning a bit.  I think adding a Tablespoon of taco seasoning would do it.

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Gluten Free Coconut Curry Chicken (freezer to crockpot)

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This is based on Martha Stewart recipe, but I changed it up.  This one is super easy too, not too many ingredients.

1 1/2 pounds boneless, skinless thighs
1/2 pound carrots, chopped
1/4 medium onion, chopped
4 garlic cloves, minced
1 Tablespoon curry powder
1/2 teaspoon  coriander
salt and pepper
Morton’s Season Salt

1 can coconut milk

Place all ingredients, except coconut milk in a gallon freezer bag.

Freeze.

Thaw in fridge 24 hours before cooking.  Put in crockpot, add 1/2 the can of coconut milk.

Cook on low 7-8 hours or high 3-4 hours.

25 minutes before serving add the other half of the can of coconut milk.

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Gluten Free Cilantro Lime Chicken with Corn and Black Beans (Freezer to Crockpot)

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IMG_0300This is one of the first freezer to crockpot meals I put up.

This is a pretty simple recipe and not too many ingredients.  Which is great.

1 1/2 pounds boneless, skinless chicken breast
Juice of 2 limes
1 bunch of fresh cilantro
1-16 oz bag of frozen corn OR 1 can of corn, drained
2 cloves garlic, minced
1/2 onion, chopped
1 can black beans, drained and rinsed
salt & pepper
Morton’s Nature season

 

Place all the ingredients in a gallon ziplock bag.

Freeze OR you can put directly in crockpot and cook.

Thaw in fridge for 24 hours

Cook in crockpot on low for 8 hours or 4 hours on high

Serve with tortillas and toppings

 

UPDATE:  This was very good.  Everyone loved it.  I ended up serving this with rice and tortilla chips.

UPDATED:  The photo is recent.  This is our favorite way to eat this meal. After you cook it shred the chicken up and mix together. It’s also great over rice.

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Gluten Free Zuppa Toscana

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IMG_5375When I went Costco last week I got an awesome deal (I think) on kale.  They had organic baby kale, washed and ready to eat for $5.49 for 3 pounds.  That, my friend, is a LOT of kale.   We’re not big kale eaters, but it is super healthy for you and in my search for crockpot meals/soups I found this recipe for Zuppa Toscana.  I changed it a bit to meet my pantry’s bounty.  I’m not sure how much my family liked it though it does have two of their favorites – potatoes and sausage.  I found some completely pork free, gluten free Italian sausage at Costco too, which was great.  They were not a big fan of the “green stuff”.  No one had seconds but me, I thought it was great.  The recipe didn’t call for it but I topped ours with sour cream and it was great.

 

1 pound Italian sausage links, cut into slices (mine was fully cooked, if yours isn’t you’ll need to brown it and then slice it)\

4 Russet Potatoes (I used red potatoes), peeled and cut into bite sized chunks
1 onion minced (I was lazy and used a couple of Tablespoons of dried minced onion)
4 cloves garlic, minced
32 oz Chicken Stock

1/2 bunch kale or swiss chard, destemmed and torn into bite size pieces

1 cup whole milk or heavy cream
1 Tablespoon cornstarch

1/4 cup cooked bacon pieces for topping
Sour cream, optional

Brown sausage, if needed and cut into slices.

Put sausage, stock, garlic, potatoes, onion in crockpot.  If needed, add water to cover the meat and vegetables.

Cook in crockpot 3-4 hours on high or low 5-6 hours.  I actually put mine on warm and cooked it from about 9pm-11:30am.

30 minutes before serving time, whisk cornstarch into milk/cream and add it and kale to soup.  I kicked it up to high for the last 30.

We at this for lunch and then I froze the rest for another meal, I hope.  I have heard that potatoes don’t freeze well, I’m hoping that’s just raw ones!

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Weekly Menu Plan #16 – 2014

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GFAlwaysMenuPlanlogo

 

So if you have followed my blog at all you know that during the summer I endeavor to cook either in the crockpot or on the grill.  In my search for crockpot recipes I came across this idea for freezer to crockpot cooking.  I picked several recipe and changed them to meet my likes and dietary needs.

This past Friday I spent about 2-3 hours making seven meals and doing some prep for two other meals.  The recipes that I will be sharing are :

Cilantro Lime Chicken with Corn and Black Beans

Coconut Curry Chicken (different than the one in my cookbook)

Hearty Western Casserole

Pasta Fagiola

I found some great ideas and base recipes here.

Though I am doing to the freezer, you could go straight to crockpot with these recipes.  Sign up for posts by email or check back this week for these recipes.

 

Menu for this week:

Monday:
If all goes as planned – Lazy Perogi Casserole (crockpot)

Tuesday:
Dr. Pepper Sloppy Joes
Sides

Wednesday:
Penne Chicken Italiano

Thursday:
Sweet and Sour Meatballs
Rice
Veg

Friday:
One Dish Chicken Dinner

Saturday:
One of the freezer to crockpot meals, not sure which one

Sunday:
Thai Coconut Soup

 

 

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Gluten Free Pizza on the Grill

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I mentioned in another post that we did pizza on the grill.  I used this box mix.  I have several different pizza crusts I’ve tried, in the oven.  I have made pizza on the grill too.  Only I used a pizza pan.  This time I put the pizza directly on the rack.  Mostly because I wanted to make individual pizzas.  I would do it both ways again.

IMG_4393
This is one that tore

I think an important factor when putting them directly on the grill is not to make them too thin.  You also don’t want them super thick then they won’t cook.  And while you might think it’s a fun to do it with your kids, beware that they won’t be able to get consistent thickness and you may wind up with tearing when you put it on or flip it, which in turn will mean burning in the thin, torn areas.  🙁
Learn from my mistake.  IMG_4397

Another key point is to generously flour your wax paper/parchment so the dough will come off easily when you go to put it on the grill.

IMG_4416
Just cheese pizza

Keep in mind that you are going to grill twice.  Once to cook the crust and then after you put the toppings on.  Next time I will cook more on one side and a little less on the other and put the toppings on the more cooked side.

I hope this helps you in your pizza grilling endeavors!

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Product Review: Live Gfree Pizza Crust Mix

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IMG_4413So I shared a post recently about Aldi’s Gluten Free section of “Live Gfree” products. I bought several and decided to share my opinion of this product.  I believe the product cost $2.99 and is said to yield 2- 12 inch pizzas.

IMG_4414

The mix was easy to work with and required only 1 egg, water and olive oil.  The dough came together very nicely and had a great texture.  I actually divided it into 6 piece to make individual pizzas.  Also, as a side-note, you are suppose to let the dough rest covered for 30 minutes, but I actually forgot and it sat for about 3 hours, oops.  It was slightly dry because of this but I don’t think it affected the outcome at all.

I rolled out each individual piece on floured (GF White Flour) wax paper.  Even using the flour the dough stuck slightly, so be liberal with the flour.  Then the directions said to brush olive oil on the crust before baking.  I oiled one side then put them on the grill and then oiled the other side after they had cooked for a bit.  This was my first time grilling pizza and it was a great success.  Not without it’s learning curve, but all in all I was happy.  I will do a more in depth post on grilling pizza later.

If I was baking this in the oven I probably would have rolled them thinner, but for the grill they need to be a bit thicker, about 1/4 inch I think.

The flavor was great, no aftertaste or grittiness.  All six of us thought it was the best box pizza crust mix we have had.  I personally, thought it was WAY better than Bob’s Red Mill’s Pizza Crust.

I give this a 5 star rating on all points- taste, ease of use, cost.

 

UPDATED 2/11/16:

Makes 2- 12 inch pizza crusts

Directions on box.

1 cup warm water (110 degrees)
1 large egg, room temp, lightly beaten
6 Tablespoons olive oil

Preheat oven to 400 degrees F.

Combine water, egg and oil then mix in bag from box.  Cover and let rise 30 minutes and then form into pizzas.

Grease pan with olive oil.  Bkae 8-10 minutes.  Add toppings and bake another 8-10 minutes.

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Menu Plan #15 – 2014

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GFAlwaysMenuPlanlogo

 

Last week we celebrated a birthday I made a Ninjago Zane cake that was a big hit, cool paper lanterns, wrote happy birthday in Chinese (well if the internet and my copy work was accurate), paper shurikens.  The birthday boy was very happy.  IMG_4380

The cake turned out well, but I do not recommend trying to decorate carrot cake. This carrot cake is so moist and delicious and it broke apart as I tried to get the base coat of icing on.  All in all I was pretty happy.

We also made pizza on the grill using the new box mix from Aldi’s I found.  I will be doing a separate post on the product and the pizza on the grill.

Menu for the week:

Monday:
something in the fridge

Tuesday:
Lazy Perogy Casserole in the crockpot (found recipe on Pinterest, sounds interesting.

Wednesday:
Creamy Italian PastaSalad

Thursday:
Beef & Cornbread Skillet (crockpot)

Friday:
Roast Chicken
Veggies
(I am going to try this in the crockpot)

Saturday:
Polish Sausage
Roasted Veggies on the grill

Sunday:
Father’s Day Surprise

 

Have an awesome week!

Get 101 Gluten Free Recipes Cookbook here.

More menu ideas here

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Gluten Free Instant Oatmeal Packs

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photo

 

I used the recipe here for making this.  I usually soak my oats the night before I make oatmeal, but needed to send a quick breakfast for my son and this was perfect.  It took less than 15 minutes to put this together.

 

5 cups GF rolled oats (divided use)

1 cup brown sugar OR sucanat

1 teaspoon salt

1 teaspoon ground cinnamon (optional)

 

Put 1 1/2 cups oats in magic bullet/blender/food processor, pulse until ground  up a bit not to powder though.  In a large bowl combine the whole oats and the pulsed oats with sugar, salt and cinnamon. Mix well.  Divide this up into baggies – 1/2 cup mixture in each.

To make the instant oatmeal.  Put “packet” into a bowl and pour 3/4 cup boiling water over it.  Stir.  Cover and let sit 5 minutes.  Stir and eat!

Optional add ins:

Dried fruit (raisins, craisins, cherries)
Cocoa Powder

Toppings:
Shredded coconut
Mashed banana
Fresh or frozen berries

 


 

Purchase “101 Gluten Free Recipes” cookbook here.
Thanksgiving Gluten Free eBook