Ingredients:
1/2 C Potato starch flour
3/4 C Millet Flour
3/4 C Rice flour
3 TBSP Organic Sugar
1 TBSP Baking Powder
1.5 tsps Xathan Gum
6 TBSP Earth Balance Stick 'butter'
1 egg, beaten
1/2 C Rice Milk
Topping:
Rice milk and sugar
Preheat oven to 400 Degrees
Combine the dry ingredients together thoroughly. Cut in the Earth Balance butter to the dry. Combine the egg and rice milk together, then dump into the dry. Stir to combine, but do not over-mix. This will form a ball, but not the glutinous ball you'd be 'used' to with regular baking. It WILL stick together though! Put this out on wax or parchment paper, and then place one more on top and flatten gently with your hands to form a circle, about 1/2 inch thick. Remove top parchment paper and cut into 8 equal parts.
Place on baking sheet that has been sprayed with nonstick spray (do not leave the paper under the scones! Separate them!). Brush on the milk and sprinkle with sugar. Bake for 10-15 mins...watch closely to not burn it. They do get a little puff and rise, but not like a normal scone.
***this is the basic recipe...I made cinnamon raisin scones..so added about 3/4 C raisins and probably 2 tsps cinnamon. (cinnamon to the dry, raisins at the end) The recipe is a bit on the dry side and I think another TBSP of butter would help with that. Overall...VERY good replacement for a regular gluten scone. :dance2 And relatively simple for GFCF baking.
Friday, July 17, 2009
Sunday, June 28, 2009
Veggie Packed Spaghetti Sauce
I know there are jarred sauces out there that are fine for our kids, but there's nothing like a good homemade (EASY) sauce over some delicious noodles. I've been making sauce for awhile, but I didn't have everything today that I needed, but I had a lot of veggies to use up. So, I figured I'd try to hide some in this sauce. My ADHD child will eat veggies no problem, so the true test was the picky 4 year old diva...and she gobbled up two helpings. Score for momma.
You'll need:
1 Medium can petite diced tomatoes (appx 28ounces)
1 small can tomato paste
1 pound ground hamburger
1 stalk celery, finely chopped
1/2 medium sized green pepper, finely chopped
1/2 large sweet onion (i used vidalia), finely chopped
1 large carrot, grated fine
2 cloves garlic, chopped
1 Cup water
To taste:
Salt
Brown sugar (we like a sweeter sauce)
Oregeno (I used dried)
basil (again, dried)
Red pepper flakes
Rice vinegar or Apple cider vinegar...a couple splashes
EVOO
Swirl about 2 tsps EVOO in the bottom of a medium sized pot. Toss in onion and saute til translucent. Add garlic, celery, green pepper and carrot...saute til soft. Add garlic, being careful not to burn. Saute about 1 min to infuse flavor.
Add ground burger to the veggie mix and cook til done. Drain grease and then add tomatoes and the tomatoe paste. Stir well. Add the rest of the ingredients. :) Allow this to simmer for about 3 hours over a low heat. That's really the key to this...it needs to cook and let the flavors infuse and you can tweak the spices as you see fit.
Any veggies will work. My kids absolutely loathe peppers and NOBODY had a clue they were in there. Momma wins again! Delicious hearty recipe. I served this over Tinkyada Fetticcine. YUM!
Enjoy!
You'll need:
1 Medium can petite diced tomatoes (appx 28ounces)
1 small can tomato paste
1 pound ground hamburger
1 stalk celery, finely chopped
1/2 medium sized green pepper, finely chopped
1/2 large sweet onion (i used vidalia), finely chopped
1 large carrot, grated fine
2 cloves garlic, chopped
1 Cup water
To taste:
Salt
Brown sugar (we like a sweeter sauce)
Oregeno (I used dried)
basil (again, dried)
Red pepper flakes
Rice vinegar or Apple cider vinegar...a couple splashes
EVOO
Swirl about 2 tsps EVOO in the bottom of a medium sized pot. Toss in onion and saute til translucent. Add garlic, celery, green pepper and carrot...saute til soft. Add garlic, being careful not to burn. Saute about 1 min to infuse flavor.
Add ground burger to the veggie mix and cook til done. Drain grease and then add tomatoes and the tomatoe paste. Stir well. Add the rest of the ingredients. :) Allow this to simmer for about 3 hours over a low heat. That's really the key to this...it needs to cook and let the flavors infuse and you can tweak the spices as you see fit.
Any veggies will work. My kids absolutely loathe peppers and NOBODY had a clue they were in there. Momma wins again! Delicious hearty recipe. I served this over Tinkyada Fetticcine. YUM!
Enjoy!
Monday, February 16, 2009
It's been awhile!
Sorry for any readers that we leave hanging, it's been busy around this household. Food challenges and cheating..oy! But back with a quick recipe for you! Baked Spaghetti...now you can just make regular spaghetti, that's fine, but I'll pack in some veggies and baking just takes this to a whole different level.
BAKED SPAGHETTI
1 package Tinkyada spaghetti, (break each bunch into thirds as you add it to the water)
1 lb hamburger or pork, whatever you like
1 small green bell pepper, chopped (small if you need to hide it!)
1 clove garlic, chopped
1 small onion, chopped
McCormick Italian seasoning
salt
pepper
red pepper flakes (optional)
1 1/2 Jars Classico sauce (or homemade, muir glen, whatever you like)
EVOO
Set oven to 350.
Cook pasta to package directions, leaving the pasta *just* a little less than al dente. Drain and rinse with cold water.
Swirl a little EVOO in the saute pan and add onion and cook to soften. Add the green bell pepper...I typically use about 3/4 of a pepper and my family doesn't really love pepper, at all...and they LOVE my spaghetti, so try it! Saute for a bit until the onion and pepper are combining flavors (you'll smell it). Toss in the garlic and add the burger. Continue cooking until the meat is cooked through. Drain in a colander to get rid of the fat. Add spices to taste (I use a good bit of pepper and italian seasoning...yum!)
Add the burger mix to the cooked pasta. Then add 1 jar of the spaghetti sauce..stir and see if it's coated well. You want this to not get dry at all. You'll probably need another 1/2 jar or so to make it 'soupy' enough. The noodles finish cooking in this sauce, so make sure it's not dry! Dry pasta is GROSS!
Dump the mixture in a sprayed down 13x9 pan, covered for about 1 hour. Bubbly and delicious.
Serve with GFCF Garlic bread. Delish!
BAKED SPAGHETTI
1 package Tinkyada spaghetti, (break each bunch into thirds as you add it to the water)
1 lb hamburger or pork, whatever you like
1 small green bell pepper, chopped (small if you need to hide it!)
1 clove garlic, chopped
1 small onion, chopped
McCormick Italian seasoning
salt
pepper
red pepper flakes (optional)
1 1/2 Jars Classico sauce (or homemade, muir glen, whatever you like)
EVOO
Set oven to 350.
Cook pasta to package directions, leaving the pasta *just* a little less than al dente. Drain and rinse with cold water.
Swirl a little EVOO in the saute pan and add onion and cook to soften. Add the green bell pepper...I typically use about 3/4 of a pepper and my family doesn't really love pepper, at all...and they LOVE my spaghetti, so try it! Saute for a bit until the onion and pepper are combining flavors (you'll smell it). Toss in the garlic and add the burger. Continue cooking until the meat is cooked through. Drain in a colander to get rid of the fat. Add spices to taste (I use a good bit of pepper and italian seasoning...yum!)
Add the burger mix to the cooked pasta. Then add 1 jar of the spaghetti sauce..stir and see if it's coated well. You want this to not get dry at all. You'll probably need another 1/2 jar or so to make it 'soupy' enough. The noodles finish cooking in this sauce, so make sure it's not dry! Dry pasta is GROSS!
Dump the mixture in a sprayed down 13x9 pan, covered for about 1 hour. Bubbly and delicious.
Serve with GFCF Garlic bread. Delish!
Thursday, November 20, 2008
Crockpot Thursday -- Salsa Chicken
Are you a dumper? We are. :) Meaning, measurements...we're not so good at, but we're getting better so we can bring you some easy peasy sorts of meals. However, when it comes to the golden appliance...drum roll...the crockpot, it's harder to measure. And it's VERY hard to screw it up! So, relax and start dumping, you'll enjoy it. LOL
Dumpers Anonymous? Oh that sounds awful. But JOIN US!
Crockpot Salsa Chicken
4 boneless skinless chicken breasts
1 jar GFCF Salsa (I use homemade; Green Mountain is good)
Salt
Pepper
Chicken broth/stock/water (just some liquid for the bottom of the crock)
Dump it all in. That's it. I don't thaw my breasts (LOL) and I cook this on low all day (about 8 hours). The flavors are nuts. So good. If you're feeling a little wild, toss some frozen corn in in the last hour. The sauce that this creates is so good.
I serve with Baked rice. (13x9 baking dish sprayed; then 2C chicken broth to 1 C rice. Add a little EVOO and salt and pepper, garlic powder. Stir. Cover with foil and toss in a 400 degree oven for 45mins or so. YUM)
Serve the rice with the sauce over the top...droooool. Salsa Chicken, it's what's for dinner here tonight! ENJOY!
Dumpers Anonymous? Oh that sounds awful. But JOIN US!
Crockpot Salsa Chicken
4 boneless skinless chicken breasts
1 jar GFCF Salsa (I use homemade; Green Mountain is good)
Salt
Pepper
Chicken broth/stock/water (just some liquid for the bottom of the crock)
Dump it all in. That's it. I don't thaw my breasts (LOL) and I cook this on low all day (about 8 hours). The flavors are nuts. So good. If you're feeling a little wild, toss some frozen corn in in the last hour. The sauce that this creates is so good.
I serve with Baked rice. (13x9 baking dish sprayed; then 2C chicken broth to 1 C rice. Add a little EVOO and salt and pepper, garlic powder. Stir. Cover with foil and toss in a 400 degree oven for 45mins or so. YUM)
Serve the rice with the sauce over the top...droooool. Salsa Chicken, it's what's for dinner here tonight! ENJOY!
Thursday, November 13, 2008
Enjoy Life Chocolate Bars - Product Review
Wow. That's really all I've got. That's all my son has as well. Other than "Mom, this tastes just like the real ones I've been eating." Yes, you read that right...we've had a few of those nasty diet infringements (that set you back weeks) since Halloween. Oy vey.
But, I persevere AGAIN! These candy bars are great. We have the Crispy Rice bars and the rice chocolate bars. Both are a good strong chocolate flavor, no gunky oil taste after. Really, if you weren't on this diet, you'd love them. DEEEEElicious.
So, all thumbs up here! There's a coupon on the link below for 75cents off. I picked our's up at Whole Foods in their candy area for 1.69 (I think) per bar. Totally worth every penny to keep a kid on this diet and on task.
WTG Enjoy Life!!!
Enjoy Life Candy Bars
ENJOY!
But, I persevere AGAIN! These candy bars are great. We have the Crispy Rice bars and the rice chocolate bars. Both are a good strong chocolate flavor, no gunky oil taste after. Really, if you weren't on this diet, you'd love them. DEEEEElicious.
So, all thumbs up here! There's a coupon on the link below for 75cents off. I picked our's up at Whole Foods in their candy area for 1.69 (I think) per bar. Totally worth every penny to keep a kid on this diet and on task.
WTG Enjoy Life!!!
Enjoy Life Candy Bars
ENJOY!
Monday, November 10, 2008
GFCF PIZZA!
It's the one thing that's has eluded me, until now! I've been trying for almost a year to make a pizza that didn't taste like...well, just ish. If you've tried, you know what I'm talking about. Crusts that are grainy, cheese that tastes like last night's trash. Just gross.
Look no more! This has passed my 6 year old's taste buds and he's been longing for a good 'za. Thank you Bob's Red Mill for a really good pizza crust. And momma for tweaking it up to make him say "This is the best piece of pizza I've ever had, Mom!" Words that can make you weep. :)
Ingredients:
Bob's Red Mill Pizza Crust Mix
Egg, Oil, Water to make the crust
Muir Glen Pasta Sauce
Hormel Natural Pepperoni
Follow Your Heart Monterey Jack Cheese (that's laughable isn't it? cheese? really? LOL)
Follow Your Heart Nacho Cheese
McCormick Grinder: Italian Blend
My son is the only one following this diet, so I chose to make 1/2 the recipe and it yielded out 2 pizzas for him. Next time, I'd make the whole thing and freeze for an easy, delicious meal. Can I get a WOOT? :) I'd suggest making individual pizzas, it appears the crust wouldn't bake as well as a big 16 inch pizza, much better as several 4-5 inchers.
If you use the whole bag of the Bob's mix, shred about 1/2 the block of each 'cheese' (oh that still makes me laugh) into a bowl and mix them together. The monterey jack and nacho together are great. A little spice and flavor.
So, here is the "Cast" once the crusts are baked...look at the cheese all shredded up! A beautiful sight!
Make Pizza crust according to Bob's directions; (use a pizza stone to bake these on, otherwise they will get soggy) Place on stone, prick the crusts with a fork. Grind a few grinds of McCormick's over the top and then bake the crusts for about 10 mins.
And then the rest is up to you. My version is:
1-Spoon on a few spoonfuls of Muir Glen Pasta sauce on, swirl the yummy red sauce all over the parbaked crust
2-sprinkle a little of the cheese over the sauce
3-place those delicious sandwich pepperonis all over the top of the cheese
4-sprinkle the rest of the cheese over the pizzas
5-a few more grinds of the lovely McCormick Grinder over the top
(I did add a little sea salt and some garlic powder, not necessary, but you can make your pizza any way you like! )
Bake at 425 for about 10-12 mins until the cheese melts...and it WILL! It WILL I tell you! This is huge at our house. Cheese that actually melted and didn't taste like trash. Another WOOT moment.
Finished product. Those pizza places will go out of business when I patent this. Oh who am I kidding? But this is REALLY good GFCF Pizza. ENJOY!
(NOTE: Hormel Sandwich Pepperoni has been verified by the company casein free.)
Look no more! This has passed my 6 year old's taste buds and he's been longing for a good 'za. Thank you Bob's Red Mill for a really good pizza crust. And momma for tweaking it up to make him say "This is the best piece of pizza I've ever had, Mom!" Words that can make you weep. :)
Ingredients:
Bob's Red Mill Pizza Crust Mix
Egg, Oil, Water to make the crust
Muir Glen Pasta Sauce
Hormel Natural Pepperoni
Follow Your Heart Monterey Jack Cheese (that's laughable isn't it? cheese? really? LOL)
Follow Your Heart Nacho Cheese
McCormick Grinder: Italian Blend
My son is the only one following this diet, so I chose to make 1/2 the recipe and it yielded out 2 pizzas for him. Next time, I'd make the whole thing and freeze for an easy, delicious meal. Can I get a WOOT? :) I'd suggest making individual pizzas, it appears the crust wouldn't bake as well as a big 16 inch pizza, much better as several 4-5 inchers.
If you use the whole bag of the Bob's mix, shred about 1/2 the block of each 'cheese' (oh that still makes me laugh) into a bowl and mix them together. The monterey jack and nacho together are great. A little spice and flavor.
So, here is the "Cast" once the crusts are baked...look at the cheese all shredded up! A beautiful sight!
Make Pizza crust according to Bob's directions; (use a pizza stone to bake these on, otherwise they will get soggy) Place on stone, prick the crusts with a fork. Grind a few grinds of McCormick's over the top and then bake the crusts for about 10 mins.
And then the rest is up to you. My version is:
1-Spoon on a few spoonfuls of Muir Glen Pasta sauce on, swirl the yummy red sauce all over the parbaked crust
2-sprinkle a little of the cheese over the sauce
3-place those delicious sandwich pepperonis all over the top of the cheese
4-sprinkle the rest of the cheese over the pizzas
5-a few more grinds of the lovely McCormick Grinder over the top
(I did add a little sea salt and some garlic powder, not necessary, but you can make your pizza any way you like! )
Bake at 425 for about 10-12 mins until the cheese melts...and it WILL! It WILL I tell you! This is huge at our house. Cheese that actually melted and didn't taste like trash. Another WOOT moment.
Finished product. Those pizza places will go out of business when I patent this. Oh who am I kidding? But this is REALLY good GFCF Pizza. ENJOY!
(NOTE: Hormel Sandwich Pepperoni has been verified by the company casein free.)
Thursday, November 6, 2008
Gluten Free Casein Free GFCF Cornbread
As we slowly build this site up to what we envision...here's a new recipe to tide you over! Keep checking back for more!
Ingredients:
2/3C Sweet Sorghum Flour
1/3C Bob's Red Mill All Purpose Flour
1/3C Millet Flour
3/4C Cornmeal
1/3C Organic white sugar
1 1/2 tsp baking powder
1/2 tsp Xanthan Gum
1/2 tsp salt
1C Almond Milk (or other milk substitute)
1/3C olive oil
1 Egg
1 TBSP honey (optional)
1/2C Frozen corn (optional)
Preheat oven to 400 degrees.
Thoroughly whisk all dry ingredients in a large bowl. Add wet ingredients, including the optional ingredients and combine completely. Spray 9 inch pie plate with non stick spray, bake for 20 mins.
This cornbread is light and fluffy. If you can't find all the ingredients, shoot us a message and we'd be happy to tweak for you. Cornbread is SO simple and so versatile. It's a 'must have' in our house on taco nights!
Enjoy!
Ingredients:
2/3C Sweet Sorghum Flour
1/3C Bob's Red Mill All Purpose Flour
1/3C Millet Flour
3/4C Cornmeal
1/3C Organic white sugar
1 1/2 tsp baking powder
1/2 tsp Xanthan Gum
1/2 tsp salt
1C Almond Milk (or other milk substitute)
1/3C olive oil
1 Egg
1 TBSP honey (optional)
1/2C Frozen corn (optional)
Preheat oven to 400 degrees.
Thoroughly whisk all dry ingredients in a large bowl. Add wet ingredients, including the optional ingredients and combine completely. Spray 9 inch pie plate with non stick spray, bake for 20 mins.
This cornbread is light and fluffy. If you can't find all the ingredients, shoot us a message and we'd be happy to tweak for you. Cornbread is SO simple and so versatile. It's a 'must have' in our house on taco nights!
Enjoy!
Subscribe to:
Comments (Atom)
Posts
