Rice

I've decided that I like themes or else I just flounder for ideas... For the next couple of days, I'm going to type about rice.

I'm not sure what kind of access you have to health food, but we have access to Tinkyada rice pasta and it's opened up a world of possibilities for us. In the following noodle rice pilaf recipe, I use Tinkyada fettucini noodles broken into pieces. So, even though it looks/sounds different, it's just all rice.

Noodle Rice Pilaf
Ingredients
3 Tbsp. olive oil
1 c. rice
½ c. wheat or rice fettucini noodles, broken into ½ inch pieces
2 ¾ c. chicken broth
2 Tbsp. fresh parsley (opt’l)

In a sauce pan, measure olive oil. Add the rice and noodles, cook and stir until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.

Yield: 4 servings

Resting...

It's Sunday and I'm resting... But, if you are in the mood to check out interesting links: here's an inspirational website about Ray "Bubba" Sorenson II, painter of the Freedom Rock: http://www.thefreedomrock.com/

See you tomorrow!

Letting Go...

Well, we've hit another milestone - Kaden will be starting cottage school kindergarten this next week. (sigh, sniff) On Thursday, we visited the school to see where the kids' rooms were going to be. They met their teachers. Wow! He's really a kindergartener...wow, wow, wow!

Our one roadblock we've hit is that I had a special appointment with the allergist to fill out the necessary paperwork for Kaden to go to school. I brought the paperwork with me on Thursday and the school said it wasn't enough. So I've called the doctor hoping to get the paperwork filled out. If we can't get it done, Kaden won't be able to attend school until then...

Oh, letting go... sure isn't easy... :0)... I'll update you next week to see whether or not Kaden actually is able to attend school.

Have a great weekend!

We made it!!

We made it!! This is my second week of homeschooling... what a busy two weeks it's been. I always think busy means running around town or hurry-scurry in the office...not at home! Whew! So glad it's the weekend! I have tried not to drink caffeine for about 12 years now. This week I was so tired, I broke down two afternoons and had coffee... just to make it through the rest of the day. So, should you need a coffee break (caffeinated or not) here's a fun treat!

Homemade Blended Coffee
(kind of like Starbucks Frappaccino)
Ingredients
1 ½ c. cold coffee
1/2 c. milk of choice

½ c. sugar

1 tsp. chocolate syrup, carmel or your favorite flavoring (look for chocolate syrup recipe on 8/14)
1/8 tsp. vanilla extract

¼ tsp. salt
3 c. ice

Recipe Instructions:

Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice, then blend on high speed until smooth and creamy. (Stir with a spoon if necessary to help blend).

Pour into two 16 oz. glasses. Makes 2 large drinks. Top with whipped cream (opt'l) and drizzle chocolate syrup on top.

Corn Dogs

While I was still pregnant with our little girl Joelyn, my kids were at my parents eating tv dinners. The "favorite" dinner was corn dogs and french fries. My Kaden asked me why he couldn't have corn dogs - even though he could have the fries. I don't remember my answer, but it generally is, "because it has eggs and wheat in it." However, I've thought about it off and on, but have been too tired to think too hard about it.

This last weekend I was tinkering in the kitchen and made gluten free, egg free & dairy free corn dogs. The best part is that when Kaden ate them he was very pleased with my work. Mind you, it's not going to look ANYTHING like the smooth store ones because they are homemade, but they are tasty!

Here's the recipe:

Corn Dogs

1/4 c. GF flour

just under 1/4 tsp. xanthan gum

1 T. cornmeal

1 tsp. ground mustard

pinch of salt

1/4 tsp. baking powder

1/2 tsp. egg replacer

7 T. milk of choice (I used rice milk)

1 popsicle stick

1 turkey hotdog

canola oil for deep fat frying

In a bowl, combine the dry ingredients. Whisk well. Start heating 2" oil in a pan - oil will need to reach 375* before frying. Mix in your choice of milk, don't stir too much. Let sit for 2-3 minutes and stir again. Dry the hotdog off with a paper towel so there is no moisture on it. Spoon (or finger paint) batter onto hotdog. Drop into hot oil. Fry corn dog for 5-8 minutes or until golden brown (I did mine a smidge too long). Place on plate with a paper towel to absorb grease.

Serve hot with ketchup.

Note: If you have corn allergies but this looks good, try it without the cornmeal. I do think it adds a crunchy texture, but I don't think it has to be in there. (Personal opinion only... :0)...)

Oops!!

I just realized that I forgot the best part of making pancakes on Monday, so I'm doing a tag-along day today.

One of my favorite things to do with pancakes is to create a bag of pre-mixed pancakes. Actually, I do it with all the normal mixes I make (see chocolate cake recipe) -
I love it because I make a big mess just one time and I reap the rewards for it later. It also lets me feel like I can prepare foods in a hurry because I have prepped them.

Enough of my ramblings... if you try it I think you will like it to. :0)

Pre-mixed Pancakes
9 c. flour or (9 c. GF flour + 7 ½ tsp. xanthan gum)
4 ½ tsp. salt
6 Tbsp. baking powder
3/4 c. sugar
3 Tbsp. egg replacer

Mix dry ingredients together.
Place in gallon plastic bag.

Write the following on gallon plastic zip bag:
"7 Tbsp. pancake mix
1/2 c. milk of choice
1 1/2 Tbsp. oil

Start warming greased pan on medium heat on stove. Add milk and oil to dry ingredients. Once warm, pour pancake batter into pan in 3” – 5” circles (they rarely come out round). Let batter sit in pan until top bubbles and dries slightly, flip pancake over and continue to cook until a light brown. Serve warm with syrup."

Serves 1 person.

Mapleine

When Kaden was still allergic to corn, we couldn't go out and buy our "normal" syrup. We tried real maple syrup, but it seemed expensive... along with all the other dietary changes we were making.

One time while Kevin's parents were staying with us, Mom (T) introduced me to Mapleine. It's an imitation maple flavor that you can make syrup with. It only requires sugar, water and mapleine (no corn syrup). It is also gluten free.

And, if you are curious, the ingredients costs about 50 cents for 2 cups of syrup (which is just about the same size of container as a regular syrup bottle).

Tip: I buy one "normal" syrup bottle every several years. We use it up. Then, I refill it with Mapleine syrup. :0)

Good Monday Morning!

There's nothing like a good batch of pancakes to start the morning off right. :0) Here's my recipe for pancakes:

Pancakes

Ingredients
1 ½ c. flour or (1 ½ c. GF flour + 1 tsp. xanthan gum)
¾ tsp. salt
3 tsp. baking powder
2 Tbsp. sugar
1 egg or (1 ½ tsp. egg replacer + 2 Tbsp. water)
1 c. milk of choice
3 Tbsp. oil

Mix dry ingredients first. Add egg/replacer, milk and oil to dry ingredients. Place pan on stove, grease pan and warm on medium heat before making pancakes. Once warm, pour pancake batter into pan in 3” – 5” circles (they rarely come out round). Let batter sit in pan until top bubbles and dries slightly. Flip pancakes over, smoosh pancake with spatula to make pancake flatten for even cooking and continue to cook until a light brown. If your pancakes are burning, turn down the heat on the stove. Serve warm with maple or fruit syrup (and in our family, powdered sugar).

Resting...

It's Sunday... so, we're resting. Here's an inspirational story of Nick Vujicic... food allergies are nothing!

Cinnamon & Sugar

Sorry I am late at blogging this morning. (sigh, smile)... But, I usually give myself a break on Saturday mornings.

This week I thought I should write about one of the most simple and effective things I do to get my kids to eat oatmeal.

But, before I keep going I have to preface this with: I have read different gluten free books and haven't come up with a "for sure" if people with celiac can eat oatmeal. Kaden is different from a celiac in that he is allergic to wheat, not a celiac. He rashes out with wheat, not stomach disturbances. So, if you can't tolerate oatmeal this article may not apply to you...

An easy thing I do to get my kids to eat oatmeal is I have an empty, clean spice bottle that I have labeled as "cinnamon & sugar". I take 5 Tbsp of sugar and put it in the spice bottle. Then, I add 1 Tbsp of cinnamon. I (we) shake it up to mix. Then when I prepare oatmeal for breakfast, I let them top their oatmeal with the mix. Because they get to spice up their own oatmeal, they are more than happy to eat it.

That's my simple idea for the day... I'd love to hear yours...

Marshmallows

Well, it's Friday... you've made it through the week! Congratulations!

Just for fun I thought I'd type out a recipe on how to make marshmallows. It's been awhile since I've made this since Kaden isn't allergic to corn anymore.

Homemade Marshmallows

Ingredients
2 Tbsp. unflavored gelatin
1/4 c. water
2 c. white sugar
1 c. water
1 tsp. vanilla
3/4 c. marshmallow coating mixture (1/4 c. cornstarch or arrowroot , 1/2 c. powdered sugar)

Recipe Instructions:

Soak gelatin in 1/4 c. of cold water in a small bowl and set aside to swell for 10 minutes.

In a large saucepan, pour the sugar and second measure of water. Gently dissolve the sugar over low heat stirring constantly.

Add the swollen gelatin and dissolve.

Raise the temperature and bring to a boil. Boil steadily, but not vigorously for 15 minutes without stirring.

Remove from the heat and allow to cool until luke warm.

Add the vanilla and whisk the mixture with an electric mixer or beater until very thick and white.

Rinse a 9"x9" pan under water and pour the marshmallow mixture into the wet pan. Refrigerate until set.

Cut into squares and roll in marshmallow coating mixture.
Variations: add drops of food coloring or replace vanilla with flavoring of choice.

Note: When Kaden was little, he couldn’t tolerate store bought rice krispies or marshmallows, so I would add puffed rice to this homemade version of marshmallows. It was a good fun treat for him.

New Potato Find

Well, I am going to go refer back to a previous post on Monday about Rosemary potatoes. I like the flavor of the rosemary in the potatoes, but I can't convince my kids. :0) So, I've changed our recipe to look like this:

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Plain Roasted Potato Wedges

Ingredients

3 med. Unpeeled potatoes

olive oil

¼ tsp. pepper

½ tsp. salt

Scrub potatoes; cut each potato in half lengthwise, then cut those halves again in half or thirds creating wedges.

If you have time, place in a bowl and cover with cold water. Let stand 30 min. Drain. Pat wedges with dry paper towels.

Toss wedges with olive oil. Place skin side down on a baking sheet coated with cooking spray (or olive oil). Sprinkle salt, then pepper evenly over wedges.

Bake at 400 degrees for about 50 minutes to 1 hour or until wedges are tender and browned.

_________________________________________________

However, I've done some experimenting the last two weeks. I've found that if I make more potatoes than we need at a meal when we are done, I cut up the leftover potatoes into 1/2 inch pieces. Then I put in a plastic freezer bag and freeze.

When I need some, I pull the potato pieces out of the freezer that I want. I put a skillet on the stove with enough oil to coat the bottom. Then, turn on to medium heat and wait until the oil is warm & shiny.

While I'm waiting for the oil to heat up, I put the potato pieces in the microwave for 1 min to defrost.

Once oil is warm, I put in the potatoes to fry. I fry them for 5-15 min depending on the amount.

This recipe cuts down on the frying time by 30+ min. And they are tasty & fun!

Oven French Fries

For a year plus after Kaden was diagnosed with food allergies, we couldn't easily eat out. In that time, I craved french fries. So, I worked on making a baked version:

Oven French Fries
4 large potatoes
oil
1/2 -1 tsp. dried powdered onion
1/2 -1 tsp. chili powder

Preheat oven to 375 degrees. Wash potatoes. Peel if desired. Cut lengthwise into slices. Then, cut lengthwise across slices to form a French fry shape. Lay on a greased 9x13 baking pan. When all potatoes are cut and laid in pan, drizzle back and forth on the potatoes with oil (not drenched just drizzled). Then, sprinkle powdered onion and chili powder on French fries. Bake for 45 min or until golden brown.

Serve hot (with ketchup or barbeque sauce).

If you want to find a recipe for deep fried french fries, try http://www.econobusters.com/ blog and do a search on "The Ultimate French Fry". Yum! :0)

Zesty Fries

Still on the topic of potatoes, I found this recipe for Zesty Fries in "Miserly Meals" by Jonni McCoy way before Kaden was born. But, it has ended up being a long term favorite potato to spice up our meals.

Zesty Fries

Ingredients

6 brown potatoes
¼ c. vegetable oil
3 Tbsp. lemon juice
1 tsp. garlic powder (opt'l)
1 tsp. onion powder
1 Tbsp. Italian seasoning
1 tsp. salt
½ tsp. pepper
½ tsp. Tabasco (green or red)

Preheat oven to 400 degrees. Grease 9x13" pan. Clean and cut potatoes into wedges. Lay potatoes skin side down on pan. Combine oil, lemon juice, garlic powder, onion powder, Italian seasoning, salt, pepper and Tabasco in bowl. Dribble or brush mixture over potatoes. Bake in oven at 400 degrees for 35 or until tender and golden brown.

Note: Use an old pan or one that you don't care if the teflon finish is ruined in the pan. For some reason during the baking of the potatoes (I think the lemon juice) causes the finish to be dulled. The teflon doesn't come off, but it's not the same pan afterwards. But, the potatoes are delicious!!!!

The humble potato...

For our family, potatoes are a staple. I often overlook them for recipes because they are just so easy to do. But, I will work on posting a couple of ways I use the ordinary potato to make our meals tasty.

Roasted Rosemary Potato Wedges

Ingredients
3 med. Unpeeled red potatoes
¼ tsp. pepper
olive oil
½ tsp. rosemary
½ tsp. salt

Scrub potatoes; cut each potato in half lengthwise, then cut those halves again in half or thirds creating wedges.

If you have time, place in a bowl and cover with cold water. Let stand 30 min. Drain. Pat wedges with dry paper towels.

Toss wedges with olive oil. Place skin side down on a baking sheet coated with cooking spray (or olive oil). Combine salt, dried rosemary and pepper. Sprinkle mixture evenly over wedges.

Bake at 400 degrees for about 50 minutes to 1 hour or until wedges are tender and browned.

Resting...

I don't have time to watch all things YouTube, but I was sent this in an email awhile ago and it makes me smile each time. Enjoy!



The Lord's Prayer by Zoe Itoh

Just to encourage you to think creatively...

This week my son Kaden was eating pancakes and said, "Mommy, why can't I have margarine." My normal response that sounds like a broken record is, "Because you have food allergies" and I leave it there.

But, he just seemed so upset that he couldn't be like others. So, I got up from the table and walked over to the kitchen counter and got a banana and said, "Kaden, try a banana on your pancakes. The color looks alot like margarine." I sliced it very thinly and he put syrup on the banana on top of the pancake. He ate his first pancake. Then, continued on to his second one - this time slicing the banana himself. It changed his heart and mine from pity to thinking outside the box.

... Food allergies aren't easy, but you can do it! ... and happily!

It's Friday!...

Friday is ALWAYS a day of rejoicing for me... Something in me says, "YAY! Let's celebrate we made it through the week!" So, for me rejoicing always means some form of chocolate. (grin). So, I thought I'd write down this easy recipe for chocolate syrup, so you can make your own chocolate milk. :0)

Ingredients
1 c. cocoa or carob powder (unsweetened)
2 c. sugar
¼ tsp. salt
1 ¼ c. water
1 Tbsp. vanilla

In a 1 qt saucepan, combine the cocoa, sugar and salt. Mix together until no cocoa/carob lumps remain. Add the water, and stir. Place over medium heat, and stir occasionally until the sugar is dissolved (but do not boil), then remove from heat. Stir in vanilla once syrup is cool.

Store in a covered jar in refrigerator for 2-3 months. It will be thick when cold, and thin when reheated.

A couple of notes:

-When you have a someone that can not tolerate regular milk, add this to their milk to create a chocolate milk or warm up for a hot chocolate.

-Another option is to blend it with bananas and create a chocolate banana smoothie. :0)...

Have a Happy Friday!!!

Moist Chocolate Pudding Frosting

This recipe for moist chocolate pudding frosting makes a great topping for the chocolate cake. It's simple and it keeps the cake tasting moist.

Moist Chocolate Pudding Frosting

Ingredients
3 Tbsp. cocoa
1 c. sugar
3 Tbsp. cornstarch or arrowroot
1 c. water
1 tsp. vanilla
3 Tbsp. butter or 1 Tbsp. oil (opt’l)

Recipe Instructions:

If using arrowroot, add cocoa, sugar and arrowroot in saucepan off the burner. Mix well. Add ¼ c. water whisking constantly until smooth. Finish adding water. Then turn on the pan to heat it up. With arrowroot, you need to get it warm to thicken, but not to the boiling point. Boiling will break down the arrowroot. Remove from heat. Add butter/oil and vanilla. Butter is not necessary to make the pudding, but it gives it a smoother texture. Mix until ingredients are thoroughly incorporated. Spread on a cake while frosting is still warm. Let cool before serving.

If using cornstarch as a thickener, mix cocoa, sugar and cornstarch together. Then add cold water. Bring to a boil, stirring constantly. Remove from heat. Add butter/oil and vanilla. Butter is not necessary to make the pudding, but it gives it a smoother texture. Mix until ingredients are thoroughly incorporated. Spread on a cake while frosting is still warm. Let cool before serving.

Note: You can substitute carob for the cocoa.

Happy Birthday!

Well, this month is Birthday month in our family. It does make it difficult for an allergy person who usually has to eat something separate. For us, I've found that I can make premixed bags of chocolate cake and store them in the cupboard for when we need it. (Picture shown above). Then, I whip it up in short order and bake it along with a "regular" cake for the rest of the family.

In March of this year, I prebagged a dozen chocolate cake/muffin mixes. I used to hand write directions on all the bags, but Kevin had a great idea to type it up and then laminate it. Inside the mix, I put a laminated card that tells me how to finish making the recipe - just like you would have on a store boughten cake mix. When I dump it out I have the directions on how to finish it and don't have to continuously look up the final directions.

The following chocolate cake mix is dairy free, egg free, and wheat free. It actually is tasty even for a non-food allergic eater. We have served it at all special occassions for my son Kaden and everyone eats it with no complaints. There is a slight difference from boxed cakes because it tastes homemade. But in my opinion unless you buy a cake mix, any cake will always taste homemade. :0)

GF Chocolate Cake

1 ½ c. flour or (1 ½ c. GF Flour + 1 tsp. xanthan gum)
6 Tbsp. cocoa
1 tsp. baking soda
1/8 tsp. salt
1 c. cold water
¼ c. oil
2 tsp. vanilla

Preheat oven to 350. Grease and/or parchment paper an 8x8 pan.
Combine flour, xanthan gum, cocoa, baking soda, and salt. Add in water, oil and vanilla. Mix well until there are no lumps. Place in baking pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pan before cutting.

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When making the prepackaged cake mixes, I will put the following in a bag:

1 ½ c. GF Flour

1 tsp. xanthan gum

6 Tbsp. cocoa

1 tsp. baking soda

1/8 tsp. salt

The directions on my laminated tag say:

Preheat oven to 350*. Grease 12 muffin tins.

Mix together:

1 c. cold water

1/4 c. vegetable oil

1 Tbsp. vinegar

2 tsp. vanilla

Add in dry ingredients. Stir until smooth. Bake 16-18 min until toothpick comes out clean.

-Can also use as a cake in 9x9 pan; bake 25-30 min.

Baking Powder

When our son Kaden was diagnosed with food allergies, not only was he allergic to eggs, wheat, dairy, beef, peas, yeast and garlic... but, he was allergic to oats and CORN! Have you ever noticed that CORN is in everything?!! So, I had to go back to the basics to find out ways to make things without corn. One of the basics was baking powder. Here's how you can make baking powder and tailor it to your diet:

Ingredients
1 part baking soda
2 parts cream of tartar
2 parts potato starch, arrowroot or cornstarch

Recipe Instructions:
Mix well and store in an airtight container. Lasts three to six months.

Note: If you are in this position also, try and find cream of tartar by the pound. I could go to our local health food store and they could order it for me. Cream of tartar is expensive by the pound, but it’s much, much cheaper than getting it in smaller quantities as usually sold by grocery stores.

Gluten free, egg free, dairy free Cornbread...

Ok... if you are following the posts. The last post, I said I was going to add the cornbread recipe, so you can enjoy it with the taco soup. I do have to say that there is a slight difference from regular cornbread to gluten free, egg free and dairy free cornbread. The difference is slight and I personally would go for the modified cornbread before the regular version.

Once again, I am giving you all the ingredients and modifications - so that you are able to fit it to your dietary needs.

1 ¼ c. yellow corn meal
¾ c. flour or (3/4 c. GF flour + ½ tsp. xanthan gum)
3 Tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 eggs or (1 Tbsp. egg replacer + ¼ c. water)
1 ¼ c. milk of choice
1 tsp. vinegar
3 tsp. oil

Preheat oven to 425 degrees. Grease a 8x8 baking pan.
Mix the dry ingredients together in one bowl. In a separate bowl, combine wet ingredients. When both sets are mixed, combine with a few strokes. You want the mixture to be mixed, but not smooth textured. Pour into the 8x8 baking pan. Bake 20-25 minutes. Poke a toothpick in the cornbread in several places to make sure that it comes out clean. If not, continue baking.

Top with honey.

Taco Soup - Taco Meat (part 3)

This by far is one of the easiest soups I like to make for our family on a cold winter night. I like to pair taco soup and corn bread together. Yum! I'm wishing for winter as I type... (smile). Maybe next blog, I'll add cornbread to the menu... ahhhhh!

Taco Soup

2 c. to 1 lb of premade taco flavored meat
½ c. onion, chopped
2 c. water (opt’l for thinner soup)
32 oz (2 cans - 16 oz each) Mexican style stewed tomatoes
(OR 32 oz of diced tomatoes and can of green chilis – if allergic to garlic)
16 oz can of tomato sauce
(OR 16 oz of condensed tomatoes – if allergic to corn syrup or garlic)
32 oz (2 cans - 16 oz each) kidney beans

Cook onions in small pan of oil. When done, pour into a pot along with taco meat, water, Mexican style stewed tomatoes, tomato sauce and kidney beans.

Heat to boiling and simmer 10 minutes.

If not allergic, serve with tortilla chips, grated cheese and/or sour cream.

Note: I have found at different times that the condensed tomatoes overwhelm all the other flavors, so I go back to the original taco meat recipe and add another batch of spices from that recipe to enhance the taco flavor of the soup.

Tamale Pie - Taco meat (part 2)

Ok... so, I said I had a three part use for taco meat. I'm going to give you the recipe for tamale pie. It is one of my all time favorite meals! I love tamales, but have no idea how to make them. So, tamale pie fills that gap for me.

Tamale Pie

Corn meal crust
4 c. cold water
1 ½ tsp. salt
1 tsp. chili powder
2 c. yellow corn meal

In saucepan over medium heat combine the above ingredients. Cook about 15 minutes, stirring to prevent sticking. Press into a 9x13” pan.

Mix the following ingredients:
1 lb taco meat
14 oz can tomatoes
2 oz can green chilis (opt’l)
1 c. creamed corn
1 Tbsp. minced dried onions
1 Tbsp. chili powder

Pour meat-tomato mix over corn meal crust. Bake at 350 degrees for 45 minutes. When out of oven, top with 1 c. grated cheese.

Notes about recipe: Because one in our family is allergic to milk products, I top each individual plate with cheese instead of doing the whole tamale pie. That way if there are leftovers, the allergy eater can have leftovers without the cheese too.

Taco Meat (part 1)

For my family, taco meat is one of the most flexible meats I store in our freezer for quick preparation. Today, I am showing you the taco mix recipe I use for taco meat.

Taco Seasoning Mix

Ingredients
2 tsp. instant minced onion
1 ½ tsp. chili powder
½ tsp. oregano
1 tsp. cumin
1 tsp. salt

1 tsp. instant minced garlic (opt’l)

Recipe Instructions:

To use: Brown 1 lb. ground turkey or beef. Add spices. Mix well. Add ½ c. water and 1 Tbsp. catsup to the meat mix. Stir. If you have time, you can simmer uncovered for approx. 10 min or until water has evaporated. (I never have time.) Spoon into taco shells and top with your preferred toppings (grated cheddar cheese, tomatoes, ketchup, lettuce, onion, salsa and/or sour cream).

I personally make two 3 lb packages of ground turkey taco meat at one time. When I'm done, I will package the meat in plastic freezer bags.

To make six pounds at a time, the ingredients look like this:

1/4 c. instant minced onion

3 Tbsp. chili powder

2 Tbsp. cumin

2 Tbsp. salt

2 tsp. oregano
3/8 c. ketchup

Lemon Pepper Chicken

Ever just wanted to eat some delicious chicken?! Here's a recipe for lemon pepper chicken:

1/2 c. lemon juice
1/2 tsp. dried thyme
1/4 c. vegetable oil

3 Tbsp. chopped onion

1/2 tsp. salt

1/2 tsp. pepper

1 garlic clove (opt'l)
10 chicken thighs

In a large resealable bag, combine ingredients. For better flavor, refrigerate for 8 hours or over night.

Preheat oven to 350 degrees. Grease or spray 9x13 pan. Drain and discard marinade from chicken. Place thighs in baking pan. Bake uncovered 40 to 45 minutes or until the juices run clear.

Or take frozen chicken thighs, place in crockpot with spices. Add 2 c. water. Turn on low temperature. Crock pot for 6-8 hours until done.

Note: I’ll make several batches of the lemon juice, oil and spices by measuring out into individual snack bags. I seal them. Then, put them in a freezer bag and freeze. I’ll take out one packet with the chicken when ready to bake/crockpot. Make the mess once and it saves alot of time in the future.

HOPs

Well, I can't take credit for supper! HOPs stands for Hotdogs, Onions and Potatoes. I learned of the recipe from Clara with Depression Cooking on YouTube. She is a 91 year old lady that shows you how to cook depression era foods.



Anyway, when I first saw her on youtube I thought this recipe wouldn't be acceptable to my family at all! However one of the few prepackaged foods my son can tolerate is Jennie O turkey franks. So I thought I'd give it a try... Do you know it is one of my kids favorite meals?! I might make it a little different, but the concept is the same.

Here's my version of HOPs

4 large potatoes
1 medium size onion
4 hot dogs


Wash potatoes. Heat large skillet with a layer of oil on medium high heat – watch for the oil to glisten before adding potatoes. Grate potatoes (large grater size) and carefully put into skillet (oil will splatter as it’s hot).

Next dice onion into smaller squares. Place on top of frying potatoes.

Check to see if potatoes are brown by carefully lifting up the bottom of the potatoes with a spatula. Don't be in any hurry, turn potatoes only when brown. The goal is to let them sit. And don't cover them with a lid. Flipping a lot or covering with a lid will create soggy fried potatoes.

Once potatoes are browned, flip with a spatula so that the onions and raw potatoes are now on the bottom of the skillet. If the bottom of the skillet seems dry, add in more oil.

Cut hot dogs lengthwise and then cube them into bite size pieces. Place on top of potatoes and onions. Once potatoes and onions are browned flip again, this time the hot dog pieces should be at the bottom of the pan. If the pan seems dry, add more oil.

Keep frying until you are content with color of the potatoes and the hotdog pieces are fried.

You can keep finished HOPs on low for a short time before serving, but it will create softer fried potatoes.

Serve hot with salt, pepper and ketchup.

This recipe makes 4 servings.



Note: If you can't tolerate any type of hotdogs but this recipes sounds tasty, try cubed cooked ham instead.

Cookies!

It's been almost 9 months since I made gluten free, egg free, dairy free Sunbutter Choc-chip cookies for my Kaden. I thought I'd share the recipe with you. It will take some work on your part to modify it to fit your situation as most people do not have the same amount of allergies. So, if you print out this recipe, highlight the recipe the way that you need to use it. I would also encourage that if you are allergic to sunflower seeds or peanut butter - try another nut or sesame seed butter that you can use.

Being the frugal person that I am, I calculated that these cookies cost about $5 per batch and I can get 2 dozen cookies out of it.

Sunbutter oatmeal cookies

1 c. Crisco or 1 c. lard or ¾ c. oil

1 c. brown sugar

2 c. flour or (2 c. GF flour + 2 ½ tsp. xanthan gum)

2 eggs or (1 Tbsp. egg replacer and ¼ c. water)

1/2 c. sugar

1 tsp. salt

1 tsp. baking soda

1 c. oatmeal

1 c. sunbutter

1/2 Tbsp. vanilla
1 c. semi sweet chocolate chips (opt’l)

In large bowl, add all ingredients alternately and mix well. Using a teaspoon, drop dough on ungreased cookie sheet. Bake at 350 degrees for 14-16 minutes. Let cookies sit for 5-10 minutes to cool.