With discovery of the Gluten Free Flax Bread, sandwiches are once again gracing my table. I'm so very happy about that. There's just nothing better than sinking your teeth into a nice hearty sandwich.
This morning, over our traditional Saturday Morning Pancake breakfast (rice flour pancakes which now my husband likes even better than the old recipe with wheat), we were lamenting the fact that we didn't have bacon. My husband and my kids are mostly sausage people. Not me, I'm a bacon girl. Salty, yummy, crunchy, chewy on the fat part. MMMMMM....Bacon..... Oh...wait...sorry.......Having tossed my menu plan out the window this week (hoping no one noticed!), we decided it was a day for BLT's.
I set to task after cleaning today, to make a fresh loaf of the Gluten Free Flax Bread. Went grocery shopping with my eldest daughter - who loves to do this with me. Brought home nice head of lettuce, fresh pound of bacon...and bread for the gluten-gluttons in my family.
Around 5, my husband laid the bacon on my large stoneware bar pan and baked it. The smell was heavenly...I couldn't wait for our sandwiches. We also grilled up some chicken breasts and sliced it thin.
Layering mayo (Hellman's, OF COURSE), American Cheese, Lettuce, Tomato, bacon and chicken on my two slices of fresh flax bread.
Heaven, I'm in Heaven and my heart beats so that I can hardly wait...
To eat the leftovers tomorrow! :D
Hoping you get a chance to try one soon :D
Saturday, March 31, 2007
Wednesday, March 28, 2007
Breakfast for dinner????
A favorite in this house is breakfast for dinner. Scrambled eggs, a warm steaming pile of rice flour pancakes, sausages or bacon. MMMMMM. Last night, in need of eggshells for one of my daughter science projects for the next few days, found myself saying "What can I make with eggs for dinner???". Following is what we had, it was a success, and very yummy!!!
Breakfast for Dinner Casserole
1 16 oz package frozen hashbrowns, defrosted (I used Whole Foods)
1 tbs olive oil
Salt & Pepper
1 lb bulk breakfast sausage, browned and drained.
12 eggs
2 cups milk
3 cups shredded cheese (I used white cheddar)
2 scallions, sliced thinly.
Preheat oven to 350.
Mix defrosted hashbrowns with olive oil and salt & pepper. Mix well and press into the bottom of a greased 13 X 9" pan. Cover hashbrowns with cooked sausage.
Mix eggs, milk, cheese and scallions together and pour over sausage layer.
Bake, uncovered, for 40-50 minutes (checking at about 45 so that it doesn't get over done).
Let rest 5 minutes before cutting.
Enjoy with fruit salad and a nice cold glass of OJ.
Oh....and if you want it for breakfast, that would work too! :D
Breakfast for Dinner Casserole
1 16 oz package frozen hashbrowns, defrosted (I used Whole Foods)
1 tbs olive oil
Salt & Pepper
1 lb bulk breakfast sausage, browned and drained.
12 eggs
2 cups milk
3 cups shredded cheese (I used white cheddar)
2 scallions, sliced thinly.
Preheat oven to 350.
Mix defrosted hashbrowns with olive oil and salt & pepper. Mix well and press into the bottom of a greased 13 X 9" pan. Cover hashbrowns with cooked sausage.
Mix eggs, milk, cheese and scallions together and pour over sausage layer.
Bake, uncovered, for 40-50 minutes (checking at about 45 so that it doesn't get over done).
Let rest 5 minutes before cutting.
Enjoy with fruit salad and a nice cold glass of OJ.
Oh....and if you want it for breakfast, that would work too! :D
Wednesday, March 21, 2007
Black Bean & Corn Salad
We had a party this weekend in honor of some visiting friends from out of town. My husband requested a mexican Black Bean and Corn Salad. I have not made this often, but decided to give it a try again. My only regret is I did not make more, it was really good!!!
Black Bean & Corn Salad
1 14.5 oz can black beans, rinsed and drained
2 Cups frozen corn, thawed
juice of 1 lime
1 Tbs olive oil
2 scallions, sliced thinly
1 medium tomato, small dice
1 Tbs jalepeno juice (soaking liquid from NON PICKLED jarred jalepenos)
2 Tbs fresh cilantro, chopped
Salt & Pepper to taste
Mix all ingredients together in a non-reactive bowl. Refridgerate for 2 hours or overnight so that the flavors blend well. Serve with any mexican dish as a side dish! MMMMMMMMMMMM....
It's all gone, I'm going to have to make more! OH WELL!!! :D
Black Bean & Corn Salad
1 14.5 oz can black beans, rinsed and drained
2 Cups frozen corn, thawed
juice of 1 lime
1 Tbs olive oil
2 scallions, sliced thinly
1 medium tomato, small dice
1 Tbs jalepeno juice (soaking liquid from NON PICKLED jarred jalepenos)
2 Tbs fresh cilantro, chopped
Salt & Pepper to taste
Mix all ingredients together in a non-reactive bowl. Refridgerate for 2 hours or overnight so that the flavors blend well. Serve with any mexican dish as a side dish! MMMMMMMMMMMM....
It's all gone, I'm going to have to make more! OH WELL!!! :D
Tuesday, March 20, 2007
Spaghetti Casserole
A favorite recipe of mine, that I've adapted for GF. It's still just as good! I dare say even better, now that it's gluten free!!
Spaghetti Casserole
8 oz brown rice spagetti shaped pasta (like Tinkyada)
1 cup sour cream
1 lb ground beef (or turkey or chicken)
1 28 oz jar spaghetti sauce (or see my Spaghetti Sauce at my old blog
2 cups shredded mozzarella cheese
In a large sauce pan, brown ground meat. Add sauce and warm up.
Mix the spaghetti with the sour cream and press into the bottom of a 13 X 9" baking dish. Pour meat/sauce mixture over top. Sprinke Mozzarella Cheese overtop. Bake at 350 for 30 minutes - since everything is cooked it just needs to all "meld" together and the cheese melts.
Serve with salad and Gluten Free Flax Bread!
Spaghetti Casserole
8 oz brown rice spagetti shaped pasta (like Tinkyada)
1 cup sour cream
1 lb ground beef (or turkey or chicken)
1 28 oz jar spaghetti sauce (or see my Spaghetti Sauce at my old blog
2 cups shredded mozzarella cheese
In a large sauce pan, brown ground meat. Add sauce and warm up.
Mix the spaghetti with the sour cream and press into the bottom of a 13 X 9" baking dish. Pour meat/sauce mixture over top. Sprinke Mozzarella Cheese overtop. Bake at 350 for 30 minutes - since everything is cooked it just needs to all "meld" together and the cheese melts.
Serve with salad and Gluten Free Flax Bread!
Chicken Salad
Okay, so chicken salad was last night, but I finally am getting around to posting. This used to (well, still does) at my old cooking blog, but I've decided to add it here to to save folks from having to look hard for it! I adapted slightly this time for my kids sake and kept the nuts and fruit out. I WILL NOT do that a second time. I REALLY missed them.
Fruited Chicken Salad
1 lb Boneless/Skinless Chicken Breast, grilled and cubed
1 small can pineapple slices, drained and cut in chunks
3 scallions, sliced thin
1 stalk celery, small dice
1/2 Cup Chopped Walnuts
1/2 Cup Mayonnaise (Hellman's is GF)
1/2 Cup Sour Cream (thanks for the tip anne!)
2 Tbs Dijion Mustard
Salt & Pepper
Mix all ingredients together in large bowl. Seasoning with salt & pepper to your own preference.
Make ahead so that you can store in fridge about 2 hours so that the flavors blend really well.
My favorite presentation of this dish is to quarter a cantelope, clear away seeds and serve a scoop of the chicken salad in the hollow. You get dinner and dessert all in one! :D
Yummy...
Fruited Chicken Salad
1 lb Boneless/Skinless Chicken Breast, grilled and cubed
1 small can pineapple slices, drained and cut in chunks
3 scallions, sliced thin
1 stalk celery, small dice
1/2 Cup Chopped Walnuts
1/2 Cup Mayonnaise (Hellman's is GF)
1/2 Cup Sour Cream (thanks for the tip anne!)
2 Tbs Dijion Mustard
Salt & Pepper
Mix all ingredients together in large bowl. Seasoning with salt & pepper to your own preference.
Make ahead so that you can store in fridge about 2 hours so that the flavors blend really well.
My favorite presentation of this dish is to quarter a cantelope, clear away seeds and serve a scoop of the chicken salad in the hollow. You get dinner and dessert all in one! :D
Yummy...
Monday, March 19, 2007
Weekly Menu....
LAst night, my cousin took me out to Outback, using their GF Menu, I had the Alice Springs Chicken. It was an amazing dinner. Very yummy.
So here's how the rest of the week is going to shape up:
Monday: Chicken Salad, Salad
Tuesday: Spaghetti Casserole
Wednesday: Grilled Chicken Breast, Brown Rice & Green Beans
Thursday: Deli Night
Friday: We're having a cookout for some friends who are visiting, so burgers, dogs and the works. BUNLESS for me, of course!
Saturday: Birthday party we are going to. I'm a little nervous about this one, probably bringing my own dinner to be safe.
We had my youngest daughter's 2nd birthday party on Saturday. I made a meat and cheese tray with deli meats from my favorite local Deli (for those of you in the area it's Lansdale Meats & Deli on Broad Street in Lansdale). I had made some of the Lorka bread for my sandwich, but instead was inspired to wrap my meats into a Romaine Lettuce Leaf. It was so good, I had two "sandwiches" that way.
Keep an eye for recipes that I'm doing this week... :D
So here's how the rest of the week is going to shape up:
Monday: Chicken Salad, Salad
Tuesday: Spaghetti Casserole
Wednesday: Grilled Chicken Breast, Brown Rice & Green Beans
Thursday: Deli Night
Friday: We're having a cookout for some friends who are visiting, so burgers, dogs and the works. BUNLESS for me, of course!
Saturday: Birthday party we are going to. I'm a little nervous about this one, probably bringing my own dinner to be safe.
We had my youngest daughter's 2nd birthday party on Saturday. I made a meat and cheese tray with deli meats from my favorite local Deli (for those of you in the area it's Lansdale Meats & Deli on Broad Street in Lansdale). I had made some of the Lorka bread for my sandwich, but instead was inspired to wrap my meats into a Romaine Lettuce Leaf. It was so good, I had two "sandwiches" that way.
Keep an eye for recipes that I'm doing this week... :D
Gluten Free Flax Bread
Thanks to Lorka150 @ Celiac.com, there is a terrific recipe for bread out there that tastes a whole lot like whole wheat bread. Even the dough smelled like a wheat bread. It was delicious.
Gluten Free Flax Bread
The only adaptation was that I did not use garfava flour. My flour blend was 1 Cup Sorghum Flour, 1/4 Cup Brown Rice Flour, 1/4 Cup White Rice Flour. All the rest was exactly as written. If you follow the thread on the Celiac.com board, there are other variations which include using soy or rice milk and egg replacers to make it a Vegan Bread.
I hope you enjoy it as much as we have. It was so nice having an actual sandwich the other day, I nearly cried!!!
Gluten Free Flax Bread
The only adaptation was that I did not use garfava flour. My flour blend was 1 Cup Sorghum Flour, 1/4 Cup Brown Rice Flour, 1/4 Cup White Rice Flour. All the rest was exactly as written. If you follow the thread on the Celiac.com board, there are other variations which include using soy or rice milk and egg replacers to make it a Vegan Bread.
I hope you enjoy it as much as we have. It was so nice having an actual sandwich the other day, I nearly cried!!!
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