Honey Roasted Pears
8 firm pears, chopped up into bitesized pieces
¾ c. apple cider
1/3 c. honey
1 Tbsp. lemon juice
2 tsp. vanilla
Preheat oven to 400 degrees. Grease a 9x13” pan
Place pears in 9x13 pan.
In a saucepan, combine cider, honey and lemon juice. Bring to a boil. Remove from heat and add vanilla. Pour over pears in pan. Cover and bake for 20 minutes. Uncover and bake for another 15-20 minutes or until pears are tender. Let stand before serving.
Note: In the fall, this is a delicious recipe put on top of a “plain ol’ ham”.
Wednesday, September 30, 2009
Tuesday, September 29, 2009
Pumpkin Muffins
Pumpkin Muffins:
15 oz can pumpkin
¼ c. maple syrup
1 egg or (1 ½ tsp. egg replacer + 2 Tbsp. water)
2 Tbsp. oil
1 tsp. vanilla extract
1 ½ c flour or (1 ½ c. GF flour + 1 tsp. xanthan gum)
½ c. brown sugar, firmly packed
1 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon (opt’l)
½ tsp. salt
¼ tsp. ground cloves (opt’l)
½ tsp. allspice (opt’l)
1/3 c. raisins or chocolate chips (opt’l)
Recipe Instructions:
Place the pumpkin, syrup, egg, oil and vanilla in a large mixing bowl and mix to blend, but don't over mix. In a separate mixing bowl, blend together the rest of the ingredients. Add the dry ingredients to the pumpkin mixture and mix until blended.
15 oz can pumpkin
¼ c. maple syrup
1 egg or (1 ½ tsp. egg replacer + 2 Tbsp. water)
2 Tbsp. oil
1 tsp. vanilla extract
1 ½ c flour or (1 ½ c. GF flour + 1 tsp. xanthan gum)
½ c. brown sugar, firmly packed
1 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon (opt’l)
½ tsp. salt
¼ tsp. ground cloves (opt’l)
½ tsp. allspice (opt’l)
1/3 c. raisins or chocolate chips (opt’l)
Recipe Instructions:
Place the pumpkin, syrup, egg, oil and vanilla in a large mixing bowl and mix to blend, but don't over mix. In a separate mixing bowl, blend together the rest of the ingredients. Add the dry ingredients to the pumpkin mixture and mix until blended.
Monday, September 28, 2009
Fall recipes
It's fall, so I'm going to post some of my favorite yummy fall recipes:
Hot Mulled Apple Cider
Serves 6-8
¼ c. instant tea
2 c. water
1 qt. Apple cider
Juice of ½ lemon
4 cloves
2 cinnamon sticks
¼ c. sugar
Combine tea, water, cider, cloves, cinnamon stick, sugar, and lemon juice.
Heat… stirring occasionally, but do not boil. (Optional: core apple, cut into wedges, float on cider. Serve with additional cinnamon sticks in cup/mug).Note: Cloves are NOT optional. It tastes unfinished without the cloves.
Hot Mulled Apple Cider
Serves 6-8
¼ c. instant tea
2 c. water
1 qt. Apple cider
Juice of ½ lemon
4 cloves
2 cinnamon sticks
¼ c. sugar
Combine tea, water, cider, cloves, cinnamon stick, sugar, and lemon juice.
Heat… stirring occasionally, but do not boil. (Optional: core apple, cut into wedges, float on cider. Serve with additional cinnamon sticks in cup/mug).Note: Cloves are NOT optional. It tastes unfinished without the cloves.
Saturday, September 26, 2009
Itchy Winter Skin
Ok... I know I'm not a doctor, but I want to tell you what we found worked for our son Kaden. His food allergies were tied to eczema, which meant his skin was often irritated - and it would be worse in the winter because of the dry air.
We went to a pediatric allergist for Kaden and he told us to get TWO SETS of 100% cotton long sleeve shirts and bottom pajamas. Before bedtime, I’d give Kaden a bath with no soap (he couldn’t have soap either). Afterwards, I’d seal his skin with Vanicream. You can get Vanicream from a pharmicist behind the counter. Anyway, I’d put vanicream on him. Then, I’d put him in a warm, WET set of 100% cotton pjs. ON TOP of the WET pjs, I’d put the DRY pair of Pajamas. Then, put him to bed to sleep in it during the night. He fussed the first couple of times. But, it did a marvelous job getting his skin into beautiful shape. It was something about keeping the moisture close to his skin – created a seal of sorts.
Ingredients in Vanicream: purified water, white petrolatum, cetearyl alcohol and cetearteth-20, sorbitol solution, propylene glycol, simethicone, glyceryl monostearate, polyethylene glycol monostearate, sorbic acid and BHT.
We went to a pediatric allergist for Kaden and he told us to get TWO SETS of 100% cotton long sleeve shirts and bottom pajamas. Before bedtime, I’d give Kaden a bath with no soap (he couldn’t have soap either). Afterwards, I’d seal his skin with Vanicream. You can get Vanicream from a pharmicist behind the counter. Anyway, I’d put vanicream on him. Then, I’d put him in a warm, WET set of 100% cotton pjs. ON TOP of the WET pjs, I’d put the DRY pair of Pajamas. Then, put him to bed to sleep in it during the night. He fussed the first couple of times. But, it did a marvelous job getting his skin into beautiful shape. It was something about keeping the moisture close to his skin – created a seal of sorts.
Ingredients in Vanicream: purified water, white petrolatum, cetearyl alcohol and cetearteth-20, sorbitol solution, propylene glycol, simethicone, glyceryl monostearate, polyethylene glycol monostearate, sorbic acid and BHT.
Friday, September 25, 2009
It's Friday!!!
We made it to Friday! Congratulations! :0)...
My Friday celebration food is a modified Cracker Jacks (it contains no nuts or butter). My family tried it this week and it was just truly fun! I do have another Caramel Corn recipe that I will post next Friday - it is tasty, just takes longer to make.
Modified Cracker Jacks
12 c. prepopped popcorn (popped in oil, not airpopped)
2 T. canola/vegetable oil
1 c. molasses
1/2 c. sugar
Combine oil, molasses and sugar in a saucepan over med-high/high heat. Stir continually until you hit 290* on a candy thermometer, which is the crack stage. When it reaches that point, immediately pour over popped popcorn. Immediately stir as it is starting to harden into candy as it cools. Place on parchment paper/silicon mat and let cool. Will be ready to eat as soon as it cools.
It was surprisingly delicious! I got really tired of stirring the candy mixture and I was about to quit. But, my husband stepped in and kept on doing it. And, wouldn't you know it, there was something about when it reached the 290* the mixture changed form/texture and if he had let me give up, it wouldn't have worked as well! So, stick to stirring constantly until it reaches the 290*!
My Friday celebration food is a modified Cracker Jacks (it contains no nuts or butter). My family tried it this week and it was just truly fun! I do have another Caramel Corn recipe that I will post next Friday - it is tasty, just takes longer to make.
Modified Cracker Jacks
12 c. prepopped popcorn (popped in oil, not airpopped)
2 T. canola/vegetable oil
1 c. molasses
1/2 c. sugar
Combine oil, molasses and sugar in a saucepan over med-high/high heat. Stir continually until you hit 290* on a candy thermometer, which is the crack stage. When it reaches that point, immediately pour over popped popcorn. Immediately stir as it is starting to harden into candy as it cools. Place on parchment paper/silicon mat and let cool. Will be ready to eat as soon as it cools.
It was surprisingly delicious! I got really tired of stirring the candy mixture and I was about to quit. But, my husband stepped in and kept on doing it. And, wouldn't you know it, there was something about when it reached the 290* the mixture changed form/texture and if he had let me give up, it wouldn't have worked as well! So, stick to stirring constantly until it reaches the 290*!
Thursday, September 24, 2009
Quick Chicken Soup
I make this recipe once a week - last night in fact. It's easy and my family loves it.
Quick Chicken Soup
2 cans chicken broth (or 2 c. homemade chicken broth and 4+ c. water)
1 cooked chicken breast, cut into bite sized pieces
1 carrot, diced (opt’l)
1 onion, diced (opt’l)
1 celery, diced (opt’l)
1 c. noodles of choice
1 tsp. oregano
1 tsp. salt (or to taste)
Pinch of pepper
Put chicken broth in medium sized saucepan on high heat. When starting to boil, add carrot, celery and onion. Let cook for about 5 minutes. When carrots are starting to get tender, add noodles. Cook for 10 more minutes. When the noodles are about done, add the cooked chicken, oregano, salt and pinch of pepper. Cook for 5 more minutes.
Note: For the noodles, I use Tinkayda fettucini. I break them in pieces to make them easier to eat in a soup.
Quick Chicken Soup
2 cans chicken broth (or 2 c. homemade chicken broth and 4+ c. water)
1 cooked chicken breast, cut into bite sized pieces
1 carrot, diced (opt’l)
1 onion, diced (opt’l)
1 celery, diced (opt’l)
1 c. noodles of choice
1 tsp. oregano
1 tsp. salt (or to taste)
Pinch of pepper
Put chicken broth in medium sized saucepan on high heat. When starting to boil, add carrot, celery and onion. Let cook for about 5 minutes. When carrots are starting to get tender, add noodles. Cook for 10 more minutes. When the noodles are about done, add the cooked chicken, oregano, salt and pinch of pepper. Cook for 5 more minutes.
Note: For the noodles, I use Tinkayda fettucini. I break them in pieces to make them easier to eat in a soup.
Wednesday, September 23, 2009
Chicken Broth
You might find yourself in the predicament I was that you couldn’t have yeast. Almost all store bought broths contain autolyzed yeast. Here’s the basics on how to make chicken broth. When done, I freeze it in 2 c. bags for immediate use.
One 3-4 lb chicken carcass, well rinsed
12 c. cold water
Bring almost to boil, reduce the heat and simmer gently, skimming often until impurities no longer appear. Add finely chopped
1 medium sized onion
1 carrot, peeled
1 celery stalk
Add chopped vegs to pot. Simmer uncovered until the chicken is cooked, about 40 min. Remove the chicken and keep the meat. Strain the broth into a clean pot or heat proof container. Let cool, then refrigerate. Remove the fat when ready to use or freeze.
One 3-4 lb chicken carcass, well rinsed
12 c. cold water
Bring almost to boil, reduce the heat and simmer gently, skimming often until impurities no longer appear. Add finely chopped
1 medium sized onion
1 carrot, peeled
1 celery stalk
Add chopped vegs to pot. Simmer uncovered until the chicken is cooked, about 40 min. Remove the chicken and keep the meat. Strain the broth into a clean pot or heat proof container. Let cool, then refrigerate. Remove the fat when ready to use or freeze.
Tuesday, September 22, 2009
Cornbread to go with your chili
Cornbread1 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.
Monday, September 21, 2009
It's cooling down...
Here where we live, we are expecting the weather to dip at or below freezing this week, so I'm starting to think of cool weather foods. I thought I'd pass along my chili recipe. It's really tasty on a cold winter night.
Chili
1 lb. browned ground turkey or beef
2 Tbsp. instant minced onion
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1 ½ Tbsp. minced garlic (opt’l)
1 Tbsp. hot pepper flakes (opt’l)
Pinch of sugar
15 oz can tomato sauce
15 oz can kidney beans
Brown one pound of ground turkey or beef. Drain off excess fat. Sprinkle seasonings over the meat, stirring well. Add one 15 oz. can tomato sauce, ¼ c. water, and one 15 oz. can undrained kidney beans. Simmer uncovered. Serve hot.
Note: I will make a triple batch of chili and freeze in individual freezer bags for other meals.
Saturday, September 19, 2009
Xanthan Gum
Well, I'm continuing on the basics of Gluten Free recipes from last Saturday. If you want more information on what xanthan gum is you can refer to this wikipedia article. And if you need to purchase it and don't live close to a health food/gluten free source, it is relatively easy to find online.
To modify recipes for gluten free, I’ve found that it is relatively simple. Use ¾ tsp. xanthan gum to 1 c. GF flour. So, if your recipe calls for 2 c. flour, use 1 ½ tsp. xanthan gum. If you find that it’s too crumbly add a little more xanthan gum. But, use less first as it can get really clumpy and not spread out in the pan. Also, give your batter a little time after adding the liquid to the dry ingredients because it takes it a minute or two for the xanthan gum to thicken.
Another tip I've found is that when you use xanthan gum wash the pan soon after use or you'll spend a whole lot of time later soaking it. The xanthan gum makes the flour stick together, but it also makes it stick to the pan!!!
I’ve also found that the best recipes to modify are the ones that you’ve had in your family because as a rule they are time tested and good! Don’t be intimidated, just try it! You might find that you’re really good at it! I went through a lot of specialty (allergy) food cookbooks to find I didn’t like the taste. Only to find out that once I knew how to fit the pieces of the puzzle together, I modified my mom’s, grandma’s and mother-in-laws recipes and they turned out wonderful.
To modify recipes for gluten free, I’ve found that it is relatively simple. Use ¾ tsp. xanthan gum to 1 c. GF flour. So, if your recipe calls for 2 c. flour, use 1 ½ tsp. xanthan gum. If you find that it’s too crumbly add a little more xanthan gum. But, use less first as it can get really clumpy and not spread out in the pan. Also, give your batter a little time after adding the liquid to the dry ingredients because it takes it a minute or two for the xanthan gum to thicken.
Another tip I've found is that when you use xanthan gum wash the pan soon after use or you'll spend a whole lot of time later soaking it. The xanthan gum makes the flour stick together, but it also makes it stick to the pan!!!
I’ve also found that the best recipes to modify are the ones that you’ve had in your family because as a rule they are time tested and good! Don’t be intimidated, just try it! You might find that you’re really good at it! I went through a lot of specialty (allergy) food cookbooks to find I didn’t like the taste. Only to find out that once I knew how to fit the pieces of the puzzle together, I modified my mom’s, grandma’s and mother-in-laws recipes and they turned out wonderful.
Friday, September 18, 2009
Vanilla Syrup
Oh, it's Friday afternoon and I haven't even gotten a chance to blog yet. This week has just flown by! I usually like desserts on Friday to celebrate that the weekend is here, but I'm actually going to put a recipe up for vanilla syrup.
I found a website that you can order vanilla beans from www.topvanilla.com. I paid about .65 for each bean, which is a much better deal than I can find around here. The closest I've been able to find is $1.30, so it's 1/2 the price. They look identical to what I get at my local health food store.
We use vanilla syrup in our coffee... and yes, our kids drink coffee too. So, it goes rather quickly for us.
Vanilla syrup
1 c. sugar
1 c. water
1 vanilla bean, split
Combine all ingredients in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Once mixture boils, reduce the heat and simmer the syrup for 5 minutes, swirling the pan occasionally. Cool the mixture completely and pour into a glass container with a screw-top. Store in refrigerator for up to 4 months. Remove the vanilla bean before serving.
I found a website that you can order vanilla beans from www.topvanilla.com. I paid about .65 for each bean, which is a much better deal than I can find around here. The closest I've been able to find is $1.30, so it's 1/2 the price. They look identical to what I get at my local health food store.
We use vanilla syrup in our coffee... and yes, our kids drink coffee too. So, it goes rather quickly for us.
Vanilla syrup
1 c. sugar
1 c. water
1 vanilla bean, split
Combine all ingredients in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Once mixture boils, reduce the heat and simmer the syrup for 5 minutes, swirling the pan occasionally. Cool the mixture completely and pour into a glass container with a screw-top. Store in refrigerator for up to 4 months. Remove the vanilla bean before serving.
Thursday, September 17, 2009
Rumaki (or Bacon Wraps)
I ran across this in my recipes. It's been awhile since I've made this. It just makes my mouth water to think about eating it. (sigh, smile) The one thing about putting up all kinds of recipes on this blog is that I'm constantly thinking about the next meal I'm going to make to incorporate what I've just talked about. ...So many recipes, so little time...
Rumaki (or Bacon Wraps)
Ingredients:
1 8 oz can whole water chestnuts
1 lb. Bacon
Toothpicks
Recipe Instructions:
Preheat oven to 350 degrees.
Cut bacon strips in half, then wrap water chesnuts in bacon and spear with a toothpick.
Place in a baking pan with sides. Bake in oven for about 20 minutes.
These can be made ahead, baked and reheated in a microwave.
Rumaki (or Bacon Wraps)
Ingredients:
1 8 oz can whole water chestnuts
1 lb. Bacon
Toothpicks
Recipe Instructions:
Preheat oven to 350 degrees.
Cut bacon strips in half, then wrap water chesnuts in bacon and spear with a toothpick.
Place in a baking pan with sides. Bake in oven for about 20 minutes.
These can be made ahead, baked and reheated in a microwave.
Wednesday, September 16, 2009
Citrus Barbeque Chicken
Using the BBQ recipe from yesterday, here is a recipe for citrus barbeque chicken. It is just delicious!
Citrus Barbeque Chicken
Ingredients
1/2 c. barbeque sauce
1 tsp. grated fresh ginger
1 Tbsp. orange juice
5 chicken breast
1 20 oz can pineapple slices
Recipe Instructions:
Combine barbeque sauce, orange juice, and ginger in bowl. Grill or broil chicken 8 minutes, brushing with 1/2 sauce mixture. Turn chicken over. Add drained pineapple slices to the grill or broiler. Brush chicken slices with remaining sauce. Continue cooking 8 to 10 minutes or until chicken is no longer pink in center. Serve barbequed chicken topped with pineapple slices.
Citrus Barbeque Chicken
Ingredients
1/2 c. barbeque sauce
1 tsp. grated fresh ginger
1 Tbsp. orange juice
5 chicken breast
1 20 oz can pineapple slices
Recipe Instructions:
Combine barbeque sauce, orange juice, and ginger in bowl. Grill or broil chicken 8 minutes, brushing with 1/2 sauce mixture. Turn chicken over. Add drained pineapple slices to the grill or broiler. Brush chicken slices with remaining sauce. Continue cooking 8 to 10 minutes or until chicken is no longer pink in center. Serve barbequed chicken topped with pineapple slices.
Tuesday, September 15, 2009
BBQ sauce
My Mom gave me this recipe when Kaden was first diagnosed with food allergies. I used to make this all the time, but now that he can eat Heinz ketchup I've gotten lazy. My view on cooking is that you tailor it to what you can tolerate.
BBQ sauce
Ingredients:
1 Tbsp. vegetable oil
¼ c. minced fresh onion
1 ½ c. water
½ c. tomato paste
½ c. white/apple cider vinegar
½ c. brown sugar
2 Tbsp. honey
1 Tbsp. worchestershire sauce
1 ¾ tsp. salt
1 tsp. liquid smoke
¼ tsp. ground black pepper
1/8 tsp. garlic powder
1/8 tsp. paprika
3 Tbsp. molasses
Recipe Instructions:
In a medium saucepan, fry minced onion with vegetable oil until softened and translucent in color. Lower heat. Add the rest of ingredients. Mix well. Bring to a boil. Reduce heat and simmer for 45 minutes or until thick. Let cool. Store in the refrigerator.
BBQ sauce
Ingredients:
1 Tbsp. vegetable oil
¼ c. minced fresh onion
1 ½ c. water
½ c. tomato paste
½ c. white/apple cider vinegar
½ c. brown sugar
2 Tbsp. honey
1 Tbsp. worchestershire sauce
1 ¾ tsp. salt
1 tsp. liquid smoke
¼ tsp. ground black pepper
1/8 tsp. garlic powder
1/8 tsp. paprika
3 Tbsp. molasses
Recipe Instructions:
In a medium saucepan, fry minced onion with vegetable oil until softened and translucent in color. Lower heat. Add the rest of ingredients. Mix well. Bring to a boil. Reduce heat and simmer for 45 minutes or until thick. Let cool. Store in the refrigerator.
Monday, September 14, 2009
Spicy Pork Rub
Welcome back! It's Monday! :0) Well, I thought I'd spice up this day with the following recipe. I made this last Friday night. It's sooooo good!
Spicy Pork Rub
½ c. brown sugar packed
½ c. paprika
¼ c. chili powder
2 Tbsp. salt
2 Tbsp. black pepper
To use: Mix spices in bowl together. Spoon onto both sides of pork loin or chops. Let rest in fridge from 30 minutes to 4 hours. When ready to cook, preheat greased pan on stove at medium-high heat until grease is hot, but not burning. (3-4 minutes with no pork in pan.) Place pork in pan and brown each side for one minute. Then, turn burner to low and continue cooking for 5 more minutes or until when cut the juices run clear.
Tips:
I buy bulk spices from our local health food store. If you live in a rural area, you might search online for spices.
I make a batch of this spice rub about once or twice a year and keep it for use in the freezer.
Also, I watch for sales on pork loin and buy several meals worth. I divide the meat up, bag it in plastic freezer bags and freeze it for future use.
Spicy Pork Rub
½ c. brown sugar packed
½ c. paprika
¼ c. chili powder
2 Tbsp. salt
2 Tbsp. black pepper
To use: Mix spices in bowl together. Spoon onto both sides of pork loin or chops. Let rest in fridge from 30 minutes to 4 hours. When ready to cook, preheat greased pan on stove at medium-high heat until grease is hot, but not burning. (3-4 minutes with no pork in pan.) Place pork in pan and brown each side for one minute. Then, turn burner to low and continue cooking for 5 more minutes or until when cut the juices run clear.
Tips:
I buy bulk spices from our local health food store. If you live in a rural area, you might search online for spices.
I make a batch of this spice rub about once or twice a year and keep it for use in the freezer.
Also, I watch for sales on pork loin and buy several meals worth. I divide the meat up, bag it in plastic freezer bags and freeze it for future use.
Sunday, September 13, 2009
It's Sunday...
I'm taking the day off to rest. If you'd like to read something with a purpose, follow this link to Our Daily Bread: http://www.rbc.org/odb/odb.shtml
Saturday, September 12, 2009
The basics
I usually like to designate Saturday to write encouraging words, but instead I thought I'd give you my recipe for the basics of gluten free flours... as I know it. Mind you, I'm not a dietician or a doctor... I'm just a mom that did alot of research to feed her baby who was allergic to wheat and came up with what works for us.
I went to buy Bob's Red Mill GF flour, but found that it had cornstarch in it. At the time, Kaden was still allergic to corn. So, it sent me on a hunt. I found the basics of this mix on the internet over five years ago. I wish I could give credit, but I have long lost the original paper that I printed out for parts of this combination. Then on top of that, I found another recipe that said you could interchange the potato starch, cornstarch and arrowroot. Combining what I've read this is now what I use for gluten free flour mixes:
3 c. garbanzo bean flour
2 c. potato starch (if allergic, use cornstarch or arrowroot)
2 c. cornstarch (if allergic, potato starch or arrowroot)
1 c. tapioca flour
1 c. sorghum flour
Mix together and store in an airtight container. Place in a cool, dark cabinet away from light.
Currently, I do garbanzo bean flour, potato starch, arrowroot, tapioca flour and sorghum flour. It's been so long since I priced it, I can't really tell you if it's cheaper than prepackaged GF flour. I now do it more out of habit than necessity.
I do have to say that if you can tolerate and afford Bob's Red Mill gluten free flours, buy it! It makes the process so much easier.
Gluten free flours don't taste like real flour - it's something you have to get used to. And, don't plan on eating batter and it tasting good. (smile) The garbanzo bean flour is bitter until baked - then it tastes much better.
I'm sure there's much more information I'm not including, but if you have questions, you're welcome to ask. Next Saturday, I'll show you my combination for xanthan gum and GF flour.
I went to buy Bob's Red Mill GF flour, but found that it had cornstarch in it. At the time, Kaden was still allergic to corn. So, it sent me on a hunt. I found the basics of this mix on the internet over five years ago. I wish I could give credit, but I have long lost the original paper that I printed out for parts of this combination. Then on top of that, I found another recipe that said you could interchange the potato starch, cornstarch and arrowroot. Combining what I've read this is now what I use for gluten free flour mixes:
3 c. garbanzo bean flour
2 c. potato starch (if allergic, use cornstarch or arrowroot)
2 c. cornstarch (if allergic, potato starch or arrowroot)
1 c. tapioca flour
1 c. sorghum flour
Mix together and store in an airtight container. Place in a cool, dark cabinet away from light.
Currently, I do garbanzo bean flour, potato starch, arrowroot, tapioca flour and sorghum flour. It's been so long since I priced it, I can't really tell you if it's cheaper than prepackaged GF flour. I now do it more out of habit than necessity.
I do have to say that if you can tolerate and afford Bob's Red Mill gluten free flours, buy it! It makes the process so much easier.
Gluten free flours don't taste like real flour - it's something you have to get used to. And, don't plan on eating batter and it tasting good. (smile) The garbanzo bean flour is bitter until baked - then it tastes much better.
I'm sure there's much more information I'm not including, but if you have questions, you're welcome to ask. Next Saturday, I'll show you my combination for xanthan gum and GF flour.
Friday, September 11, 2009
We made it!
It's Friday and we made it...YAY!
This recipe is my chai tea recipe. It's yummy!
Chai Tea Mix
2 c. non fat dry milk
2 c. powdered non-dairy creamer
1 ½ c. French vanilla flavored powdered non-dairy creamer
2 ½ c. white sugar
1 ½ c. unsweetened instant tea
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground cardamom
Recipe Instructions:
Combine all ingredients. To use: Warm up an 8 oz. cup of hot water, add ¼ c. chai tea mix (or to taste) and stir.
Note: If you cannot use the milk products or all the spices above, do not despair. Mix together what you can. Warm up your 8 oz version of milk, add 1 spoonful of mix, 1 tsp vanilla and taste. Keep adding spoonfuls of mix until you find the taste you like. Write the amount of mix you added to your milk on this recipe to use for future reference.
2 c. non fat dry milk
2 c. powdered non-dairy creamer
1 ½ c. French vanilla flavored powdered non-dairy creamer
2 ½ c. white sugar
1 ½ c. unsweetened instant tea
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground cardamom
Recipe Instructions:
Combine all ingredients. To use: Warm up an 8 oz. cup of hot water, add ¼ c. chai tea mix (or to taste) and stir.
Note: If you cannot use the milk products or all the spices above, do not despair. Mix together what you can. Warm up your 8 oz version of milk, add 1 spoonful of mix, 1 tsp vanilla and taste. Keep adding spoonfuls of mix until you find the taste you like. Write the amount of mix you added to your milk on this recipe to use for future reference.
Thursday, September 10, 2009
Easy Enchilada Sauce
Here's an easy recipe for making enchilada sauce.
Enchilada Sauce
Ingredients
2 Tbsp. Oil
2 Tbsp. flour or 1 Tbsp. arrowroot powder
2 Tbsp. chili powder
½ tsp. ground cumin
1 can tomato sauce or puree (8 oz)
Recipe Instructions
If using flour, heat oil in large 2 qt saucepan; stir in flour and chili powder; cook for 1 minute.
If using arrowroot, measure arrowroot and chili powder in pan and whisk together. Add oil and whisk again.
Add remaining ingredients, whisking as you add. Bring to a boil and simmer for about 10 minutes. Use or refrigerate for later use.
Enchilada Sauce
Ingredients
2 Tbsp. Oil
2 Tbsp. flour or 1 Tbsp. arrowroot powder
2 Tbsp. chili powder
½ tsp. ground cumin
1 can tomato sauce or puree (8 oz)
Recipe Instructions
If using flour, heat oil in large 2 qt saucepan; stir in flour and chili powder; cook for 1 minute.
If using arrowroot, measure arrowroot and chili powder in pan and whisk together. Add oil and whisk again.
Add remaining ingredients, whisking as you add. Bring to a boil and simmer for about 10 minutes. Use or refrigerate for later use.
Wednesday, September 9, 2009
Homemade Tortilla Chips
We used to buy chips, but there is nothing as fun as fresh hot tortilla chips. Making tortilla chips has become a weekly event at our house. (smile).
There are a few cooking instruments you do need before you start - a deep pan to hold oil, a thermometer to watch the heat of the oil, and a metal slotted spoon to take the chips out of the oil.
NOTE: This is very hot oil!!! So, you need to be careful and shoo any young children out of the kitchen when making these!
Ingredients:
10-15 fresh corn tortillas, cut into quarters
2 quarts canola oil
1 tsp. kosher salt
Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a paper towel-lined sheet pan. Sprinkle with salt. Allow to cool 3 to 4 minutes before serving. Continue process until all the chips are fried.
There are a few cooking instruments you do need before you start - a deep pan to hold oil, a thermometer to watch the heat of the oil, and a metal slotted spoon to take the chips out of the oil.
NOTE: This is very hot oil!!! So, you need to be careful and shoo any young children out of the kitchen when making these!
Ingredients:
10-15 fresh corn tortillas, cut into quarters
2 quarts canola oil
1 tsp. kosher salt
Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a paper towel-lined sheet pan. Sprinkle with salt. Allow to cool 3 to 4 minutes before serving. Continue process until all the chips are fried.
Tuesday, September 8, 2009
Refried Beans
Since Kaden has been diagnosed as being allergic to garlic, it really made alot of shelf foods no longer available. But, the one that I found was very worth learning how to make was refried beans.
I usually make 2lbs (or 10 c.) of cooked pinto beans at a time. I process each cup of beans as shown below and pour it into one big pot. When I'm done, I mix it all together to blend the beans together to even out the flavors. Then, I will freeze bags of refried beans in 1 c. increments for meals. I bag all the refried beans, then put them in a gallon size ziploc bag - so they aren't scattered all over my freezer. Then, when I need some, I go to the freezer and warm it up for eating.
Please note that I don't have the directions for cooking pinto beans because I always take it from the bag the pinto beans are sold in.
Refried Beans
Ingredients
1 c. cooked pinto beans
½ c. reserved liquid from pinto beans
¼ tsp. paprika
¼ tsp. cumin
½ tsp. salt
Recipe Instructions
In a blender, blend pinto beans, reserved liquid, paprika, cumin and salt.
I usually make 2lbs (or 10 c.) of cooked pinto beans at a time. I process each cup of beans as shown below and pour it into one big pot. When I'm done, I mix it all together to blend the beans together to even out the flavors. Then, I will freeze bags of refried beans in 1 c. increments for meals. I bag all the refried beans, then put them in a gallon size ziploc bag - so they aren't scattered all over my freezer. Then, when I need some, I go to the freezer and warm it up for eating.
Please note that I don't have the directions for cooking pinto beans because I always take it from the bag the pinto beans are sold in.
Refried Beans
Ingredients
1 c. cooked pinto beans
½ c. reserved liquid from pinto beans
¼ tsp. paprika
¼ tsp. cumin
½ tsp. salt
Recipe Instructions
In a blender, blend pinto beans, reserved liquid, paprika, cumin and salt.
Monday, September 7, 2009
Mexican Foods
If you haven't already figured out, I like to follow themes. This week, I thought I'd go with the theme of Mexican foods. I'm just a huge fan of Mexican food. I love the spicy flavors. Today, I'm going to start with a mango/pineapple salsa. I love it just on a regular baked/fried piece of chicken. It's really flexible to what you can tolerate.
Mango or Pineapple Salsa
Ingredients
1 c. diced fresh mango or pineapple
1/3 c. diced red/green pepper or cucumber
1/3 c. diced red onion or chives
1/3 bunch of cut cilantro or 2 Tbsp. mint
1 Tbsp. lime juice
1 jalepeno or Anaheim, seeded and minced
Recipe Instructions:
Combine all ingredients in a medium bowl and mix. Chill.
Note: I find the best time to make this is when mangos or pineapples are in season and cost about $1 each.
Sunday, September 6, 2009
It's Sunday...
It's Sunday and I'm planning on taking a nap (let's hope so... but with 5 kids...). If you want to read, here's a website from some of my most favorite people, Ernie & Moni Guyer - http://www.standfast.org/.
Saturday, September 5, 2009
Kindergarten here we come...
Well, my Kaden finally made it into kindergarten! YAY! It WAS the dickens to get him there, though! We had went last Thursday to see the school and bring in the allergy paperwork. They told me it wasn't sufficient. So, my husband went home immediately to fax the paperwork to the allergist. The allergist was not available. On Monday, after pestering the poor office staff of the allergist, they asked a substitute allergist to sign the paperwork so Kaden could go to school on Tuesday. However, the allergist would ONLY sign ONE of the medication pages (we have two). (grrrr...) I don't get the signed paperwork by fax until 4pm and the school closes at 4.
I emailed the head of the school and told her that we were planning on coming anyway. She kindly called back at 6:30pm and said that as long as I stayed on campus (if the school nurses didn't approve the paperwork), Kaden could go to kindergarten.
We left by 7:40 the next morning. Kevin took Kaden to class while I headed to talk to the school nurses. They ended up not accepting even the paperwork the sub-allergist had signed because I didn't have the prescription in the original packaging. Huh, who'da thunk it?!
But, they did let me leave to go get the correct box.
So to summarize, they had no paperwork for Kaden on his first day because the one medication paper that was signed they refused the medication. But, he still got to go to his first day of school. Awww... my little boy is growing up!
Friday, September 4, 2009
It's Friday!!!
Denver Botanical Gardens - Aug 2009Happy Friday! Friday is desert day to celebrate!
Well, last weekend, I tinkered around in the kitchen. I was making carrot cake for my cousin's birthday. I didn't have anything for Kaden to eat. So, I worked on making him a carrot cake. It turned out delicious! Gotta tell you, though, I haven't found a good frosting to top the carrot cake. I made a delicious sunbutter frosting, but when I put it on the carrot cake... it just didn't do anything for the cake. So, I'm still working on the frosting part. But, the cake is just great!
Carrot cake
Ingredients:
2/3 c. GF flour + 1/2 t. xanthan gum (or 2/3 c. flour)
1/2 c. sugar
3/4 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. cloves
1/4 t. allspice
1/4 t. salt
2 t. egg replacer
1/3 c. oil
3 T. applesauce
(if you do use eggs, do 1 egg + 1 egg white and remove egg replacer & apple sauce)
2/3 c. finely grated carrots
1/4 c. finely chopped pineapple
Preheat the oven to 350*. Grease a 9x9 pan.
Mix the dry ingredients together. Then, mix the wet ingredients. Grate the carrots (either by grater or blender). Chop the pineapple (with a knife or blender). Mix the dry and wet ingredients well. Stir in the carrots and pineapple.
Pour batter into the pan and even out the batter for even baking. Bake for about 25 minutes or until an inserted toothpick comes out clean. Let cool. Then serve.
Thursday, September 3, 2009
Ginger Peach Chicken
Ugh! Is it Thursday already? This week has just flown by. (sigh, smile)
Here's a surprisingly good recipe (with rice in it). My mother-in-law gave it to me just after Kaden was diagnosed with all his food allergies. I had very little that I knew how to cook with so many allergens at that time. I was nursing him and had to follow his diet because every formula had something he was allergic to. This became one of our main meals for awhile while I had a crash course in cooking with no eggs, wheat, dairy, corn, soy or garlic (...and etc.). There were many tears that first year. Thankfully, it's past...
I'm not one to pair fruit with meat, but this is a wonderful, nutty (water chesnut) combination:
Ginger Peach Chicken
Ingredients
4 medium chicken breasts (boneless & skinless), diced into ½” pieces
15 oz. can peach slices
1 tsp. cornstarch or arrowroot starch
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
1/4 tsp. salt
1/2 c. sliced water chestnuts
2 c. hot, cooked rice
Recipe Instructions:
Spray a large skillet with oil. Cook diced chicken breasts over medium heat until tender and evenly browned. Drain peaches reserving juice. In a separate bowl, measure in cornstarch or arrowroot. Slowly whisk in reserved juice and water to equal 1 cup. Continue whisking making sure there are no lumps and add ginger and salt. Add thickening liquid to skillet. Cook and stir until thickened and bubbly. Cook 1 minute more. Gently stir in peaches and water chestnuts. Serve with rice.
Here's a surprisingly good recipe (with rice in it). My mother-in-law gave it to me just after Kaden was diagnosed with all his food allergies. I had very little that I knew how to cook with so many allergens at that time. I was nursing him and had to follow his diet because every formula had something he was allergic to. This became one of our main meals for awhile while I had a crash course in cooking with no eggs, wheat, dairy, corn, soy or garlic (...and etc.). There were many tears that first year. Thankfully, it's past...
I'm not one to pair fruit with meat, but this is a wonderful, nutty (water chesnut) combination:
Ginger Peach Chicken
Ingredients
4 medium chicken breasts (boneless & skinless), diced into ½” pieces
15 oz. can peach slices
1 tsp. cornstarch or arrowroot starch
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
1/4 tsp. salt
1/2 c. sliced water chestnuts
2 c. hot, cooked rice
Recipe Instructions:
Spray a large skillet with oil. Cook diced chicken breasts over medium heat until tender and evenly browned. Drain peaches reserving juice. In a separate bowl, measure in cornstarch or arrowroot. Slowly whisk in reserved juice and water to equal 1 cup. Continue whisking making sure there are no lumps and add ginger and salt. Add thickening liquid to skillet. Cook and stir until thickened and bubbly. Cook 1 minute more. Gently stir in peaches and water chestnuts. Serve with rice.
Wednesday, September 2, 2009
Chicken chimichangas
This week I wanted to do recipes with rice. This isn't exactly a rice recipe. This is more of a chicken recipe, but it has rice in it and it's oh-so-delicious!
Chicken Chimichangas
Ingredients
2 c. shredded cooked chicken
1 c. picante sauce
OR 1 c. diced tomatoes and 2 Tbsp. canned green chilies
½ c. tomato sauce
2 c. cooked rice
¾ tsp. cumin
½ tsp. oregano
8 – 12 flour or GF tortillas
Recipe Instructions:
Combine first 6 ingredients in bowl.
For a GF rice tortilla, lightly spritz oil on one side of tortilla.
Spoon 1/2 c. mixture onto oiled side of tortilla. Fold with seams down. (If you are not allergic to cheese, top with shredded Monterey Jack cheese. If you are allergic and don't like the crispiness of the tortillas, top with salsa or diced tomatoes & green chilis)
For a 6" corn tortilla, oil both sides of two tortillas. Place one tortilla on the bottom of the pan. Spoon 1/2 c. mixture on tortilla, spreading it evenly. Top with second oiled tortilla. (If you are not allergic to cheese, top with shredded Monterey Jack cheese. If you are allergic and don't like the crispiness of the tortillas, top with salsa or diced tomatoes & green chilis)
Bake at 425 degrees for 13 minutes uncovered
Note: For a more efficient use of the meal, use ½ c. of chimichanga meat mixture for adults and ¼ c. mixture for children.
In the past, I have made big batches of this and bagged the chimichanga meat mixture and froze it (and froze the cheese seperately for our regular eaters). Then, when I wanted to have a quick meal, I'd defrost the meat mixture and wrap it into fresh tortillas. It worked really well and it was fast.
Chicken Chimichangas
Ingredients
2 c. shredded cooked chicken
1 c. picante sauce
OR 1 c. diced tomatoes and 2 Tbsp. canned green chilies
½ c. tomato sauce
2 c. cooked rice
¾ tsp. cumin
½ tsp. oregano
8 – 12 flour or GF tortillas
Recipe Instructions:
Combine first 6 ingredients in bowl.
For a GF rice tortilla, lightly spritz oil on one side of tortilla.
Spoon 1/2 c. mixture onto oiled side of tortilla. Fold with seams down. (If you are not allergic to cheese, top with shredded Monterey Jack cheese. If you are allergic and don't like the crispiness of the tortillas, top with salsa or diced tomatoes & green chilis)
For a 6" corn tortilla, oil both sides of two tortillas. Place one tortilla on the bottom of the pan. Spoon 1/2 c. mixture on tortilla, spreading it evenly. Top with second oiled tortilla. (If you are not allergic to cheese, top with shredded Monterey Jack cheese. If you are allergic and don't like the crispiness of the tortillas, top with salsa or diced tomatoes & green chilis)
Bake at 425 degrees for 13 minutes uncovered
Note: For a more efficient use of the meal, use ½ c. of chimichanga meat mixture for adults and ¼ c. mixture for children.
In the past, I have made big batches of this and bagged the chimichanga meat mixture and froze it (and froze the cheese seperately for our regular eaters). Then, when I wanted to have a quick meal, I'd defrost the meat mixture and wrap it into fresh tortillas. It worked really well and it was fast.
Tuesday, September 1, 2009
Cajun rice
Ok... well, I have to tell you that I'm not sure if this really IS Cajun rice. My Mom always called this recipe "Dirty Rice", but when I started cooking this for my kids I was afraid they wouldn't eat it if I called it "dirty". So, I thought that I'd call it Cajun to make it sound different enough that they'd know what it was each time I made it. (grin)
My family ate this alot when I was in high school and just thinking about it makes my mouth water.
Cajun rice
1 lb ground beef or turkey
1/3 c. diced onions
1 tsp. creole seasoning*
1/2 tsp. salt
1/2 tsp. garlic powder (opt'l)
1/2 tsp. celery flakes (opt'l)
1/2 tsp. pepper
4 c. precooked rice
2 T. oil
Heat oil in a skillet on medium high heat until oil begins to shimmer. Add onions. Let cook 2 minutes. Add ground beef or turkey. Cook onions and ground meat until meat is browned. Add seasoning, salt, garlic powder, celery flakes and pepper. Stir well. Add in cooked rice. Serve warm.
Note: Because my son is allergic to garlic, I have modified the recipe from 1 tsp. creole seasoning to 1/4 tsp. paprika and salt to taste. It's probably not as flavorful without the garlic, but it's still tasty!
My family ate this alot when I was in high school and just thinking about it makes my mouth water.
Cajun rice
1 lb ground beef or turkey
1/3 c. diced onions
1 tsp. creole seasoning*
1/2 tsp. salt
1/2 tsp. garlic powder (opt'l)
1/2 tsp. celery flakes (opt'l)
1/2 tsp. pepper
4 c. precooked rice
2 T. oil
Heat oil in a skillet on medium high heat until oil begins to shimmer. Add onions. Let cook 2 minutes. Add ground beef or turkey. Cook onions and ground meat until meat is browned. Add seasoning, salt, garlic powder, celery flakes and pepper. Stir well. Add in cooked rice. Serve warm.
Note: Because my son is allergic to garlic, I have modified the recipe from 1 tsp. creole seasoning to 1/4 tsp. paprika and salt to taste. It's probably not as flavorful without the garlic, but it's still tasty!
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