Okay, so for lots of folks their favorite holiday is Christmas. Well, for a long time, Thanksgiving has been much more important to me than Christmas. I have A LOT to be thankful for. I have a wonderful husband who works very hard so that I can be home to take care of and educated my 3 beautiful children. And they are beautiful! I live in a nice warm home. I have food on my table every night. And I have no serious, life threatening illnesses and neither do any I love. That's a good thing.
Well, as we get close to Thanksgiving, I'm hoping to update a few of my favorite recipes and make them gluten-free. I'm not sure how I'm going to do it with some! corn bread stuffing with cranberries and walnuts is the one that is going to be toughest, I think. Of course, there's also my husband's stepmothers (did you follow that one?) Pumpkin Squares, which traditionally uses a boxed yellow cake mix. Or how about Green Bean Casserole when you cannot use cream of mushroom soup OR french fried onions.
These are my goals in the next week to test these recipes and make them work in gluten-free lifestyle.
I will only post my successes!
As the day draws near, lets take time to remember all the things we have to be thankful for. And lets give our troops our thoughts and prayers as they are across the ocean, away from their families, defending the freedoms we hold so dear.
:)
Saturday, November 10, 2007
Wednesday, November 7, 2007
Banana Oatmeal Breakfast Bars
Okay, so Banana Oatmeal Breakfast bars were a favorite treat of my kids before I went gluten free. I admit, I like them too. I've missed oats and am so glad to have certified gluten-free brands out there again. Yes, I know that they are costly. But sometimes, you just gotta do it!
I also received a free bag of Teff from a friend (THANKS ANNE!). I am beginning to really love this flour, I would definitely say you should expect to see it in future recipes of mine. I love it's soft, non-gritty texture AND that it's higher in protein. The protein content being higher lends to a higher rising, fluffier yield in a baked good, and teff's protein mimics gluten really well.
I hope you enjoy these - I've given the recipe as "bars" because that is how I usually make them. This last time I made them as mini muffins (hence the picture), there's a slight adjustment in cooking time (about 12-15 minutes vs. the 25).
Banana Oatmeal Breakfast Bars
1/2 Cup Teff Flour
1/2 White Rice Flour
1/4 Cup Tapioca Flour
1/4 Cup corn starch
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp Xanthan Gum
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup soft butter
1/2 cup brown sugar (can use up to 1 cup if you want them sweeter)
1 egg
3 med mashed bananas (overripe)
1 tsp vanilla
1 1/2 cup raw quick cooking oats (certified gluten free, of course)
3/4 cup chopped nuts, raisins, or dates (optional)
Preheat oven to 425. Grease & flour 13 X 9 inch baking pan. Sift together flours, salt, soda and spices, set aside. In large bowl, beat until light & fluffy: butter, sugar, egg. Add bananas and vanilla beat until smooth.
Gradually stir in flour mixture & oats until well combined. (if seems to be getting a little thick, slowly add 1/4 cup milk as needed). Stir in nuts.
Bake until golden (about 25 mins).
Tuesday, October 9, 2007
Chocolate Sour Cream Cheesecake
WARNING WARNING WARNING: EXTREMELY RICH AND DECADENT DESSERT!!!
I hope no one out there is trying to diet! I'm in a baking frenzy lately. Wednesday night, my MOPS table got together for a Mom's Night In. We left our young ones with the Dad's and got together at the one woman's house where she had only 1 young one...sleeping.
I told them I'd bring something Chocolate, and then spent the next week wondering WHAT would I do.
A chocolate cake?
A chocolate ice cream? (I debated on this one).
Chocolate, chocolate, chocolate. In my brain all day (actually, it was resonating as "chocol- EIGHT" because my son just started Math-U-See this week and we're learning the blocks! LOL :D).
Well, a long long time ago, in another life (i.e. before I met my husband and I was working for ADP), the secretary gave me a recipe for a sour cream cheesecake. For the last 15 years this has been the only true cheesecake I've made. I rarely waver from the recipe.
Of course, it wasn't chocolate.
Here is my rendition of her Sour Cream Cheesecake with Chocolate (chocol-EIGHT).
Chocolate Sour Cream Cheesecake
2 8 oz blocks of cream cheese, softened
1 cup sour cream
2 eggs
1/2 cup sugar
2/3 cup semi-sweet chocolate chips
2 Tbs butter
1 tsp vanilla
Crust:
1 package Mi-Del Chocolate Creme Sandwiches
2 Tbs butter
Preheat oven to 350.
Pulse Mi-Del Chocolate Creme Sandwich Cookies to crumbs in a food processor. Add softened butter and pulse until the crumbs will stick together when pressed.
Press into a 9" springform pan.
Bake for about 10 minutes until glossy. Cool COMPLETELY. (if you do not, condensation will form between the cheesecake layer and the crust and it will not adhere right).
Reduce oven temperature to 325. Add a pan full of hot water into the bottom rack of the oven. Set second rack in the middle setting.
Melt chocolate chips and butter in microwave in 30 second bursts, stirring in between (my microwave took 1 1/2 minutes). Allow to cool (but not resolidify).
Mix sour cream, eggs, vanilla and sugar in a blender for about 8-10 seconds until fluffy. Slowly add 1 softened cream cheese block thru the opening in the top, while blender is blending. Slowly spoon melted chocolate in the blender while blending. Then slowly add last block of softened cream cheese. Blend until very smooth.
Pour into cooled crust.
Place in the oven and bake 35 minutes until the cheesecake is set. Turn off the oven and leave cheesecake in there for 15 minutes while oven is cooling.
Remove to a cooling rack and allow to cool completely before placing in the fridge for AT LEAST 4 hours - preferrably overnight.
Break from springform and cut into wedges.
Monday, October 8, 2007
Peanut Butter and Jelly Bars
A good friend of mine shared this recipe with me. Of course, it was not gluten free when I received it - but now, thru cunning adaptation, here it is! LOL :D
Peanut Butter and Jelly Bars
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Peanut Butter
1/2 Cup Shortening
3/4 Cup White Rice Flour
1/4 Cup Tapioca Flour
1/4 Cup Corn Starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Xanthum gum
1/2 cup jelly - favorite flavor
Cream together sugars, peanut butter, shortening in a bowl. Mix flours, starches, baking powder, soda and xgum together well. Slowly add to the sugar/PB mixture.
Reserve 1 Cup of batter. Press remaining into a 13 X 9" pan. Spread jelly over top. Crumble reserved batter overtop.
Bake at 350 for 20-25 minutes.
Let cool COMPLETELY on a wire rack before cutting.
Enjoy with a glass of milk. :D
Thursday, October 4, 2007
PB & J bars....coming....
tap, tap, tap, Dear one, where is our new recipe!
Testing, Testing, Testing....had a few flops lately, won't post them!
Working on PB&J bars! Friend gave me a recipe, hoping to give them a try over the weekend, I want her to test them out too so I know how close to the original they are.
Look for that, hoping Monday.
Please come back!
Testing, Testing, Testing....had a few flops lately, won't post them!
Working on PB&J bars! Friend gave me a recipe, hoping to give them a try over the weekend, I want her to test them out too so I know how close to the original they are.
Look for that, hoping Monday.
Please come back!
Sunday, September 23, 2007
Product Review - Kinnickkinnick Hamburger Buns - DINO-myte!
Okay. My son's sixth birthday party was this weekend. We planned a BBQ fare menu to go with the Dinosaur Theme. Bronto-burgers, Dinodogs, Herbivore salad, all the BBQ trimmings.
I don't know about you, but my heart sinks when I think of going to a BBQ, or hosting one, and not being able to eat my burger or dog on a bun. The thought of having a burger between two rice pancakes, or a dog by itself, almost made me cry.
Well, Friday night I had to run out for some more ingredients to make the Gluten Free Birthday Cake.
The store I went to is in the same shopping center with my favorite health food store. A nice, owner run, little health food store. The owner has given me many free gluten-free items, just for my opinion on them. I went in looking for bread or maybe english muffins or something to put my burger on. New in the case were the Kinnickinnick Tapioca/Rice Hamburger Buns. They were a little pricey (most likely b/c it's a little store, they can't order in as much bulk).
When I got home, I pulled one out to defrost so that it would be ready for my burger on Saturday. Truly, I did not hold up much hope. But, I was willing to try ANYTHING besides those pesky pancakes!
Saturday came, I toasted my bun because I thought it would taste better, gluten free things ALWAYS taste better toasted, right? Let me tell you, I was near tears after my first bite. The taste and texture were AMAZING. Hands down BEST gluten-free food I've tried since January. SO GOOD. Plan on buying a BUNCH of them to keep in my freezer for all sorts of things. I'm imagining a sloppy joe. MMM...or wait a pizza crust....or wait...hmmmm....I'm dreaming of all sorts of uses!
If you get the chance, CHECK THEM OUT! :D
I don't know about you, but my heart sinks when I think of going to a BBQ, or hosting one, and not being able to eat my burger or dog on a bun. The thought of having a burger between two rice pancakes, or a dog by itself, almost made me cry.
Well, Friday night I had to run out for some more ingredients to make the Gluten Free Birthday Cake.
The store I went to is in the same shopping center with my favorite health food store. A nice, owner run, little health food store. The owner has given me many free gluten-free items, just for my opinion on them. I went in looking for bread or maybe english muffins or something to put my burger on. New in the case were the Kinnickinnick Tapioca/Rice Hamburger Buns. They were a little pricey (most likely b/c it's a little store, they can't order in as much bulk).When I got home, I pulled one out to defrost so that it would be ready for my burger on Saturday. Truly, I did not hold up much hope. But, I was willing to try ANYTHING besides those pesky pancakes!
Saturday came, I toasted my bun because I thought it would taste better, gluten free things ALWAYS taste better toasted, right? Let me tell you, I was near tears after my first bite. The taste and texture were AMAZING. Hands down BEST gluten-free food I've tried since January. SO GOOD. Plan on buying a BUNCH of them to keep in my freezer for all sorts of things. I'm imagining a sloppy joe. MMM...or wait a pizza crust....or wait...hmmmm....I'm dreaming of all sorts of uses!
If you get the chance, CHECK THEM OUT! :D
Thursday, September 6, 2007
Mexican-Mac
Sorry no picture - will fix that I promise!
Okay...so the basis for this recipe is not original. Woman's Day magazine in September of 1998 printed the original recipe and called it Turkey Lasagna. Over the years, I've adapted and changed the recipe to totally our liking. We are preparing to go on vacation to the beach next week. As always, when I know I'm going to have a kitchen, I try to do some "freeze ahead" meals so that I can relax as well. I've been busy this week freezing spaghetti casserole, tortilla soup with chicken, swedish meatballs, chili, and just today, I made this!
It makes A LOT, no lie! So you could half it if necessary. Also, if you desire to make it a traditional lasagna - the adaptation will follow
Mexican-Mac
16 oz Tinkyada Pasta Joy Elbow Macaroni
2 lbs ground meat (beef, turkey, chicken)
1 28 oz can crushed tomatoes
2 4 oz cans diced green chiles
1/2 cup salsa
4 cups frozen corn kernals
4 Tbs Chili Powder
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 tsp dried Oregano
4 cups shredded Monterey Jack Cheese (I suggest buying the block and shredding yourself b/c of how they preserve shredded cheese - sometimes flour is used dfor separation).
Brown meat in pan and drain well (especially beef!). Add tomatoes, green chiles, salsa, corn and spices. Heat until just combined flavor-wise. Turn off heat and allow to cool. (this will keep the pasta from over absorbing the liquid and turning to mush).
While browning the meat cook pasta - cut time shy by about 5 or 7 minutes...they should be REALLY al dente.
Drain and rinse the pasta REALLY well.
Mix meat mixture and pasta together. Add 2 cups of the cheese and mix well.
Spread mixture into two 9X13 pans. Sprinkle top with remaining cheese
NOW....to bake immediately - set oven to 350 and bake for about 35 minutes until all warm and bubbly.
OR...fridge overnight (or for up to 3 days in fridge) and bake for about 45 minutes.
OR....fridge overnight, then freeze for up to 2 months (covering well with foil). Bake at 350 for about 1 1/2 hours (covered for the first hour).
Actual LASAGNA directions:
Use 2 boxes of Tinkyada Pasta Joy Lasagna noodles INSTEAD of elbow macaroni. Soak noodles for about 10 minutes in luke warm water - and rinse well...they'll still be hard....but gummy.
In 1 9 X 13 pan (or two 9X9 pans - which I like better b/c the noodles fit better). Place a little meat mixture sauce on the bottom and layer bottom with noodles. Top with meat mixture and cheese. Repeat layers twice...ending with cheese.
Baking instructions are the same temp, but extend each by about 15 minutes.
If you make the lasagna, you will have leftover meat mixture (unless you really load it up!), serve in taco shells or add a can of chicken broth to turn into a taco soup. :D
Okay...so the basis for this recipe is not original. Woman's Day magazine in September of 1998 printed the original recipe and called it Turkey Lasagna. Over the years, I've adapted and changed the recipe to totally our liking. We are preparing to go on vacation to the beach next week. As always, when I know I'm going to have a kitchen, I try to do some "freeze ahead" meals so that I can relax as well. I've been busy this week freezing spaghetti casserole, tortilla soup with chicken, swedish meatballs, chili, and just today, I made this!
It makes A LOT, no lie! So you could half it if necessary. Also, if you desire to make it a traditional lasagna - the adaptation will follow
Mexican-Mac
16 oz Tinkyada Pasta Joy Elbow Macaroni
2 lbs ground meat (beef, turkey, chicken)
1 28 oz can crushed tomatoes
2 4 oz cans diced green chiles
1/2 cup salsa
4 cups frozen corn kernals
4 Tbs Chili Powder
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 tsp dried Oregano
4 cups shredded Monterey Jack Cheese (I suggest buying the block and shredding yourself b/c of how they preserve shredded cheese - sometimes flour is used dfor separation).
Brown meat in pan and drain well (especially beef!). Add tomatoes, green chiles, salsa, corn and spices. Heat until just combined flavor-wise. Turn off heat and allow to cool. (this will keep the pasta from over absorbing the liquid and turning to mush).
While browning the meat cook pasta - cut time shy by about 5 or 7 minutes...they should be REALLY al dente.
Drain and rinse the pasta REALLY well.
Mix meat mixture and pasta together. Add 2 cups of the cheese and mix well.
Spread mixture into two 9X13 pans. Sprinkle top with remaining cheese
NOW....to bake immediately - set oven to 350 and bake for about 35 minutes until all warm and bubbly.
OR...fridge overnight (or for up to 3 days in fridge) and bake for about 45 minutes.
OR....fridge overnight, then freeze for up to 2 months (covering well with foil). Bake at 350 for about 1 1/2 hours (covered for the first hour).
Actual LASAGNA directions:
Use 2 boxes of Tinkyada Pasta Joy Lasagna noodles INSTEAD of elbow macaroni. Soak noodles for about 10 minutes in luke warm water - and rinse well...they'll still be hard....but gummy.
In 1 9 X 13 pan (or two 9X9 pans - which I like better b/c the noodles fit better). Place a little meat mixture sauce on the bottom and layer bottom with noodles. Top with meat mixture and cheese. Repeat layers twice...ending with cheese.
Baking instructions are the same temp, but extend each by about 15 minutes.
If you make the lasagna, you will have leftover meat mixture (unless you really load it up!), serve in taco shells or add a can of chicken broth to turn into a taco soup. :D
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