I don't have a picture of these yet, because I haven't made them in a while, but my friend makes them all the time for her daughters lunch. I got this recipe from my mom, who got it from a friend. (Thanks Stephanie!) :)
Makes 18-20 bites
1 C Oatmeal
1/2 C Nut Butter
1/3 C Honey
1 C Coconut flakes
1/2 C Ground Flax Seed
1/2 C Chocolate Chips
1 tsp Vanilla
Mix in bowl.
Chill in fridge for 30 mins.
Roll into balls. (may have to get your hands a little wet, the oils in the nut butters should be resistant to the water on your hands...)
Store in air tight container in fridge.
Wednesday, February 27, 2013
Sunday, February 24, 2013
Chicken Noodle Soup
As many of you know the last month has been a bit of a trial for our family. We have been battling some form of the stomach flu (we think the norovirus) for over 4 weeks. I've tried everything I can possibly think of and yet, just two days ago I picked it up again and was really sick. Not to mention the cold I had on top of that. Needless to say we have been giving our kids a very basic diet, and I made this soup the other day (for the second or third time) that turned out quite delicious and so during this lovely flu season I thought I would share yet another soup... :)
I officially fail at taking pictures of my food, much less good ones. It's usually gone before I realize I forgot to snap a shot!! But here's one I found of the soup (nearly gone, as you can see) and then just some other random pictures of some bone in chicken breasts. Also a picture of a brand of chicken broth I like if you decide NOT to use the bone in chicken and make your own broth, you can use that and just some boneless skinless chicken breasts
2 Large Bone in Chicken Breasts (these are great because they usually go on sale for 99 cents a pound and the bones are supposed to make excellent broth, not to mention bone marrow is really healing and healthy for your gut.)
2-3 stalks of celery chopped fine (I like to use the inside really leafy ones, I like that flavor better)
1 medium sized onion diced
2-3 carrots peeled and sliced
3 Tablespoons olive oil
5 cups water
2-3 tsp Ms Dash
2 tsp minced garlic, or garlic powder
2 tsp onion powder
1 Tablespoon seasoning salt
1 Tablespoon parsley
Salt and pepper to taste
1 cup dry gluten free pasta (I like to use corn pasta because it takes a lot longer to get mushy)
Cook the onion, celery, and garlic in the oil. Once it's cooked through add the water, the chicken and the seasonings. Bring to a boil, then simmer on low for and hour. (two if your chicken started out frozen, like mine usually does)Pull out the chicken and see if it's done.If the chicken doesn't come off the bone easily, put it back in the water for another 30 minutes. De-bone the chicken and remove the skin. Cut up the chicken into smaller chunks and put back in the soup. Add the carrots. Then about 10 minutes before you are ready to serve, add the pasta, turn up the heat and boil until the pasta is cooked. Taste before serving and don't be afraid to add extra seasonings, sometimes after simmering that long the seasoning get a little bland.
*If you want to make this soup in the morning, follow the instrucions minus the pasta part. Throw it all, except the pasta, in the crock pot on low. Add the pasta about 30 minutes before serving, or cook the pasta (or even rice) separate and add right before serving.
I officially fail at taking pictures of my food, much less good ones. It's usually gone before I realize I forgot to snap a shot!! But here's one I found of the soup (nearly gone, as you can see) and then just some other random pictures of some bone in chicken breasts. Also a picture of a brand of chicken broth I like if you decide NOT to use the bone in chicken and make your own broth, you can use that and just some boneless skinless chicken breasts
2-3 stalks of celery chopped fine (I like to use the inside really leafy ones, I like that flavor better)
1 medium sized onion diced
2-3 carrots peeled and sliced
3 Tablespoons olive oil
5 cups water
2-3 tsp Ms Dash
2 tsp minced garlic, or garlic powder
2 tsp onion powder
1 Tablespoon seasoning salt
1 Tablespoon parsley
Salt and pepper to taste
1 cup dry gluten free pasta (I like to use corn pasta because it takes a lot longer to get mushy)
Cook the onion, celery, and garlic in the oil. Once it's cooked through add the water, the chicken and the seasonings. Bring to a boil, then simmer on low for and hour. (two if your chicken started out frozen, like mine usually does)Pull out the chicken and see if it's done.If the chicken doesn't come off the bone easily, put it back in the water for another 30 minutes. De-bone the chicken and remove the skin. Cut up the chicken into smaller chunks and put back in the soup. Add the carrots. Then about 10 minutes before you are ready to serve, add the pasta, turn up the heat and boil until the pasta is cooked. Taste before serving and don't be afraid to add extra seasonings, sometimes after simmering that long the seasoning get a little bland.
*If you want to make this soup in the morning, follow the instrucions minus the pasta part. Throw it all, except the pasta, in the crock pot on low. Add the pasta about 30 minutes before serving, or cook the pasta (or even rice) separate and add right before serving.
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| This is the chicken broth I like to use sometimes |
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| This is bone in chicken cooked in the oven. |
Wednesday, February 20, 2013
Being a Glutard Doesn't Have to Break the Bank... or Your Faith
When I first started eating Gluten free I felt like it was so expensive! But as time goes on I'm realizing what is REALLY expensive is feeding glutards AND non glutards. There's a lot of random "food" out there that can be bought, and a lot of that junk, is pretty cheap! But if you, like me, are buying regular glutenous food, as well as gluten free foods it might seem a little overwhelming on your budget as you watch it all add up!
For the last month we have been fighting the lovely norovirus in our house. (one of the reason's I haven't done many posts or much cooking). I think most of the issue is I keep feeding my kids foods that they just aren't ready for yet, and it starts a whole new round of the loose bowels...But throughout this month I've learned quite a few things.
First I've learned that it's much easier to take my kids off of dairy and gluten and sugar. Easy is a relative term. It's hard in the sense that I actually have to think, and I have to say no to them more when they ask for cheese, or crackers or candy, but after a few days they accept it and eat fruit or veggies for snacks. Which proves the first part of my point. I've spent less money on crackers, a box of which can be devoured in my house in less than two days, cheese, yougurt and stuff that doesn't really fill them up but makes them want more. Instead I spent my money on more bananas, apples, carrots and other snacks that are more filling and have more nutrients to keep them pacified longer. Now I'm FAR from perfect and I will probably resort to crackers again in the near future, but I've learned that it is possible to do otherwise, and therefore will try to be better!
Second I've learned that I need to just try to keep the kids on similar diets to mine. I've been making a big batch of granola every other week, and instead of cereal I give them that with some Kefir or almond milk. Plus oatmeal always goes a long way, it doesn't take too much to fill them up and they loved it full of nuts, frozen blueberries, raisins, bananas, and any other fruits I have available. Plus I get to decide what type of sweetener I use! Then add an egg and they are set! Way more filling and way cheaper than cereal. To wean my children off of cereal I put up a little breakfast chart. I haven't been totally faithful to the chart but it's helped stear their minds away from cereal... a little bit anyway. So Monday and Thursday are oatmeal days. Tuesday and Friday are eggs and smoothies. Wednesday and Saturday are Oatmeal and Sunday is Pancakes or Waffles... although I usually don't have time for that before church... haha. But you get the idea. Anyway the point is it's a lot cheaper to just make what I'm making (in most cases) and share that than buying two different things...
Third I've learned that despite long, difficult trials I can stay faithful. I know that having kids with diarrhea for a month or more probably doesn't count as a "big trial." But there are plenty of disgusting stories that I will spare your sweet imaginations from, that have occured this month to make it a hard trial for me. Not to mention the lack of sleep. But I've been much more grateful for my healthy body. Thank goodness I was only sick one day. I also was thinking the other day when I was getting sort of fed up and angry. I was feeling like, I've said SO many prayers for these kids, I've had my husband give them priesthood blessings, I've done all kinds of suppliments, oils and probiotics, and still they suffer. Why isn't Heavenly Father answering my prayers?! But then I realized that the door was open for me to turn and walk away. I could just say, "you know what if He can't even answer these little prayers what's the point?" I could've stopped praying and given up. But I didn't. And I don't want to! Because if nothing else at least I have that companionship, that friendship with someone who understands and knows what I'm going through. And what else could I lean on if not my Savior and my Heavenly Father? I am very grateful for my supportive family as well, but I'm glad I have family and my faith.
So wether you are stuggling with your glutardedness, your sick kids, your marriage, or whatever else, know that Jesus Christ understands better than anyone else, He can take us by the hand as we struggle. Even though sometimes it's hard to stay faithful, (even as I just went to help my child in the bathroom....) remember :
For the last month we have been fighting the lovely norovirus in our house. (one of the reason's I haven't done many posts or much cooking). I think most of the issue is I keep feeding my kids foods that they just aren't ready for yet, and it starts a whole new round of the loose bowels...But throughout this month I've learned quite a few things.
First I've learned that it's much easier to take my kids off of dairy and gluten and sugar. Easy is a relative term. It's hard in the sense that I actually have to think, and I have to say no to them more when they ask for cheese, or crackers or candy, but after a few days they accept it and eat fruit or veggies for snacks. Which proves the first part of my point. I've spent less money on crackers, a box of which can be devoured in my house in less than two days, cheese, yougurt and stuff that doesn't really fill them up but makes them want more. Instead I spent my money on more bananas, apples, carrots and other snacks that are more filling and have more nutrients to keep them pacified longer. Now I'm FAR from perfect and I will probably resort to crackers again in the near future, but I've learned that it is possible to do otherwise, and therefore will try to be better!
Second I've learned that I need to just try to keep the kids on similar diets to mine. I've been making a big batch of granola every other week, and instead of cereal I give them that with some Kefir or almond milk. Plus oatmeal always goes a long way, it doesn't take too much to fill them up and they loved it full of nuts, frozen blueberries, raisins, bananas, and any other fruits I have available. Plus I get to decide what type of sweetener I use! Then add an egg and they are set! Way more filling and way cheaper than cereal. To wean my children off of cereal I put up a little breakfast chart. I haven't been totally faithful to the chart but it's helped stear their minds away from cereal... a little bit anyway. So Monday and Thursday are oatmeal days. Tuesday and Friday are eggs and smoothies. Wednesday and Saturday are Oatmeal and Sunday is Pancakes or Waffles... although I usually don't have time for that before church... haha. But you get the idea. Anyway the point is it's a lot cheaper to just make what I'm making (in most cases) and share that than buying two different things...
Third I've learned that despite long, difficult trials I can stay faithful. I know that having kids with diarrhea for a month or more probably doesn't count as a "big trial." But there are plenty of disgusting stories that I will spare your sweet imaginations from, that have occured this month to make it a hard trial for me. Not to mention the lack of sleep. But I've been much more grateful for my healthy body. Thank goodness I was only sick one day. I also was thinking the other day when I was getting sort of fed up and angry. I was feeling like, I've said SO many prayers for these kids, I've had my husband give them priesthood blessings, I've done all kinds of suppliments, oils and probiotics, and still they suffer. Why isn't Heavenly Father answering my prayers?! But then I realized that the door was open for me to turn and walk away. I could just say, "you know what if He can't even answer these little prayers what's the point?" I could've stopped praying and given up. But I didn't. And I don't want to! Because if nothing else at least I have that companionship, that friendship with someone who understands and knows what I'm going through. And what else could I lean on if not my Savior and my Heavenly Father? I am very grateful for my supportive family as well, but I'm glad I have family and my faith.
So wether you are stuggling with your glutardedness, your sick kids, your marriage, or whatever else, know that Jesus Christ understands better than anyone else, He can take us by the hand as we struggle. Even though sometimes it's hard to stay faithful, (even as I just went to help my child in the bathroom....) remember :
Philippians 4:13 I can do all things through Christ which strengthen me.
Gluten Free Dairy Free Clam Chowder
This isn't the best picture but this recipe is really tasty and quite easy! Especially for being gluten and dairy free. It's not quite as creamy as some clam chowders but it's got a great flavor, especially if you use a really good ham with it. I've been meaning to post this recipe since my mom and I created it on christmas eve. It was a big hit with the family. Enjoy!
2-3 Tablespoons of olive oil
1 large onion chopped finely
4 stalks of celery chopped finely
3 cans of clams with juice
4 large potatoes peeled and diced
4 Tablespoons of diced ham or bacon bits
1 cup water
1-2 cups almond milk
Salt and pepper to taste
Saute the onion and celery in the oil. Add the potatoes, clams, ham water and some salt and pepper. Boil on medium heat until the potatoes are cooked through. Add the almond milk and any more salt and pepper you think it needs.
I served it with Pamela's Bread Mix rolls. But you could also make my mini cornbread muffins, or biscuits.
Also if you aren't a huge clam fan you could always use corn. Or just leave out the clams :)
Thursday, January 10, 2013
New Years Resolutions
Anyone out there resolving to eat gluten free? Welcome to Glutard girl! My postings may not be that consistent but they are tasty! I try to post simple things, as well as more challenging things for those people who have been glutarded longer :)
I know that people have mixed feelings about new years resolutions but I LOVE them! I'm the kind of person who is always making resolutions and goals for myself, all year long, so I think they are fun. And I love going back and looking over them and seeing my progress. A lot of times I make them, set them aside and sort of forget that I made them, a few months later I will discover them and realize I've done a lot of them without really meaning to! So just writing them down sort of puts them in my subconsious.
So this year I'm resolved to do what President Uchdorf encouraged us to do in his talk last conference Of Regrets and Resolutions
"To avoid some of the deepest regrets of life, it would be wise to make some resolutions today. Therefore, let us:
Ok so that isn't necessarily typical of every night. Sometime I just make pancakes or quesadilla's... ha ha, but really I haven't been really pleased with myself and my actions at that time of day so I wanted a way to help/fix it. So I've decided to plan ahead. On Saturday I plan out my meals for the next week, I figure out what ingredients I need and then I go shopping. I'm hoping this will also help me from going over my budget EVERY month! This week has so far been successful. Sometimes I change up my plans a little, but so I try to stick to my plan, even if what's on the menu for that night doesn't sound that great. So far this week has gone pretty well. Hey I even wrote the first half of this post at 4:00 with two friends here playing. I had Tomato Basil Parmesan Soup in the crock pot with Gluten Free Foccacia bread in the oven and the salad in the fridge.
I'm hoping this way I can spend the time in the afternoon and evenings doing homework with my kindergartener, reading stories to my 3 year old and chasing my nearly 1 year old around the house and preventing him from death and destruction! And finally meet my husband at the door with a smile and a kidd KISS. ;) Or in other words spend more time with the ones I love. Also start becoming more like the person God wants me to become. Hopefully less contention in our home will lead to our having more of the spirit here and I can be open to more revelation and guidance for my life. And finally no matter how well, or not well, I do at my new resolution, I will try to find the pure and simple happiness of my cute house, (3 times bigger than our last!...it was really small) my sweet children, and my amazingly patient and wonderful husband.
On final note, if any of you are interested in my posting my weekly menus again, let me know and I will just post them a week later. Some with recipes and some without. Some of the recipes I get from pinterest! Hooray! And I also repeat things a lot (pancakes, spaghetti, etc). Happy New Year Everyone!
I know that people have mixed feelings about new years resolutions but I LOVE them! I'm the kind of person who is always making resolutions and goals for myself, all year long, so I think they are fun. And I love going back and looking over them and seeing my progress. A lot of times I make them, set them aside and sort of forget that I made them, a few months later I will discover them and realize I've done a lot of them without really meaning to! So just writing them down sort of puts them in my subconsious.
So this year I'm resolved to do what President Uchdorf encouraged us to do in his talk last conference Of Regrets and Resolutions
"To avoid some of the deepest regrets of life, it would be wise to make some resolutions today. Therefore, let us:
- Resolve to spend more time with those we love.
- Resolve to strive more earnestly to become the person God wants us to be.
- Resolve to find happiness, regardless of our circumstances."
Ok so that isn't necessarily typical of every night. Sometime I just make pancakes or quesadilla's... ha ha, but really I haven't been really pleased with myself and my actions at that time of day so I wanted a way to help/fix it. So I've decided to plan ahead. On Saturday I plan out my meals for the next week, I figure out what ingredients I need and then I go shopping. I'm hoping this will also help me from going over my budget EVERY month! This week has so far been successful. Sometimes I change up my plans a little, but so I try to stick to my plan, even if what's on the menu for that night doesn't sound that great. So far this week has gone pretty well. Hey I even wrote the first half of this post at 4:00 with two friends here playing. I had Tomato Basil Parmesan Soup in the crock pot with Gluten Free Foccacia bread in the oven and the salad in the fridge. 
I'm hoping this way I can spend the time in the afternoon and evenings doing homework with my kindergartener, reading stories to my 3 year old and chasing my nearly 1 year old around the house and preventing him from death and destruction! And finally meet my husband at the door with a smile and a On final note, if any of you are interested in my posting my weekly menus again, let me know and I will just post them a week later. Some with recipes and some without. Some of the recipes I get from pinterest! Hooray! And I also repeat things a lot (pancakes, spaghetti, etc). Happy New Year Everyone!
Saturday, December 22, 2012
Peppermint Bark
This recipe is actually really easy. We just got some white chocolate baking chips, and some peppermint candies, or candy canes. The we crushed the candy canes with a hammer in a Baggie. We sifted the smaller peppermints pieces out and kept the bigger pieces out for later. We mixed the small pieces of peppermint in with the melted white chocolate and then spread it in wax paper. Sprinkle with big peppermint chunks and cool in fridge.
Friday, December 14, 2012
Crock Pot Split Pea Soup
I know split pea soup is one of those foods that you either love or hate. But for some reason I'd been craving it lately, but I've never made it before. I had some left over ham from dinner the night before so I improvised on a recipe and threw it all in the crock pot :) It turned out pretty well.
8 oz dried split peas
2 cups chicken broth
2 cups water
2 cups chopped ham (also any left over ham juice you might have from cooking it previously)
1 onion diced
2 carrots peeled and diced
Cook the onions with a little oil, garlic and salt, I also added the carrots too. Then throw everything in the crock pot and cook for 4-6 hours on high. Season with Salt and pepper to taste!
8 oz dried split peas
2 cups chicken broth
2 cups water
2 cups chopped ham (also any left over ham juice you might have from cooking it previously)
1 onion diced
2 carrots peeled and diced
Cook the onions with a little oil, garlic and salt, I also added the carrots too. Then throw everything in the crock pot and cook for 4-6 hours on high. Season with Salt and pepper to taste!
Wednesday, December 12, 2012
Mom's Granola
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13 Cups Organic, or GF Oats
Put this in a LARGE bowl
Also add any chopped nuts, coconut, seeds, raisins etc that you may like. 1-2 cups of each
In a small saucepan heat through (not boil):
1 C water
1 C oil (I use mostly olive oil with a little coconut oil)
1 C Honey or Sugar
3 tsp vanilla
2 tsp salt
Preheat oven to 225
Pour heated mixture over the dry ingredients and stir to coat. (you can let it stand for about 2 hours or so if you want to engage the sprouting process of the oats). Spread on 2 cookie sheets. Bake for 1 hour or more, till slightly toasted. Stir every 20 mins.
Christmas Treat Tips
Every Christmas I want to give away Christmas treats or baked goods to people but I don't want to cook with gluten and I don't want to give away my expensive gluten free stuff. So here are a few ideas for some treats you can make that require little or no gluten contamination of your kitchen.
- toffee
- meringue cookies
- fudge
- chocolate dipped pretzels (just don't eat any yourself, unless you make GF ones!)
- peppermint bark
- candied nuts
- layered bars (you can use GF or regular graham crackers, just smash them up in a baggie and your won't have too big of a mess if they contain gluten)
- No bake cookies
- Homemade granola
- Rice Krispie treats
- and of course CHEX MIX!! yay!
Saturday, December 8, 2012
Glutard girl can't resist a chex sale!!
The picture says it all. 24 boxes total at $2.00 a box, .... You really can't beat that. Hopefully I'm set for the whole year!
When we got home from the store we realized they had overcharged us by over $20! So my awesome husband went back and got us our dough back! :)
Wednesday, November 21, 2012
Ham and Pineapple Cheese Dip
Today I'm grateful for my husband. Honestly there is not enough I can say on here about him. But basically I'm grateful for who he is. He's an honest, righteous, loving, gentle, thoughtful, hardworking, funny man. He can make me laugh, even when I'm mad. He's never yelled at me (in anger) in the 7 years we've been married. He is definitely a tease, and he knows how to keep life interesting. He is a wonderful father who loves to play with his kids, but is also consistent with them. He supports me in my parenting. He loves my cooking (usually). He deals with a glutard everyday. He is one amazing man and I love him. Thanks hun!
This recipe was given to my by my awesome brother Alex. So thanks!
1 package of softened Cream Cheese
1/4 shredded cheese
1/4 cup crushed pineapple drained
1/4 cup chopped ham (lunch meat or bacon bits work too)
1/2 tsp Garlic powder
1/4 tsp onion powder
Mix all the ingredients together and serve with nut thins or glutino crakers.
Ham and Pineapple Cheese
This recipe was given to my by my awesome brother Alex. So thanks!
1 package of softened Cream Cheese
1/4 shredded cheese
1/4 cup crushed pineapple drained
1/4 cup chopped ham (lunch meat or bacon bits work too)
1/2 tsp Garlic powder
1/4 tsp onion powder
Mix all the ingredients together and serve with nut thins or glutino crakers.
Tuesday, November 20, 2012
Favorite Cherry Apple Jello!
Favorite Cherry Apple Jello2 cups boiling water
2 cups chilled orange juice
4-5 apples shredded
Boil water, mix in with Cherry Jello until dissolved.
Add orange juice. Place shredded apples in a 9x13 pan.
Pour jello mix over apples and make sure they are all covered so they don't brown.
Chill for several hours. Enjoy!
This recipe is brought to you by my wonderful mother. Given to her once again by my grandmother. I think my Thanksgiving and Christmas are very shaped by my mother and her mother.
Today I am grateful for my mother. She raised six of us kids with my dad and did an amazing job. Sometimes I feel like I can never accomplish all that she did with our family growing up. Most of my memories are all positive. I'm so grateful that I have her in my life as an example and as a source of wisdom and knowledge. I can ask her for advice or support and she is always willing to give it. But she also lets me learn on my own much of the time. I had the wonderful privlege of living with and right next door to her for three years. It was three of the best years of my life. She helped me with my kids. She provided companionship and love. We cooked together. She helped me when I had newborns. Most of all she was my best friend. I have since moved away, only 45 minutes, but I'm so glad for the relationship I've cemented with her and for the constant example she is to me of love, service, kindness, and motherhood. Thanks mom!
Monday, November 19, 2012
Gluten Free Stuffing
Sorry yesterday I sort of took a day of rest/ it was a full day of church and another family birthday dinner. But I think I need to get this stuffing recipe up before Thanksgiving!!
Once again I'm fairly simple when it comes to cooking some of these Thanksgiving dishes. Especially because there is so much to prepare. So I don't go as far as to make th bread, the use it for sutffing. I just use the whole foods brand gluten free sandwich bread. You can even buy whole foods brand gluten free frozen stuffing bread. But I think it's cheaper to buy the bread and cut it up yourself. Just make sure you do NOT buy the light white sandwich bread because then you'll have mush, not stuffing. For those of you not near a whole foods, you might be able to try it using Udi's bread, I just haven't tried it before.
Today I am grateful for all the many options of buying gluten free food. Especially gluten free food that tastes somewhat normal!
So for the stuffing I usually just cut up a bunch of onions and celery and cook that and some garlic in some oil. Then I add that and some chopped nuts to a few cups of bread chunks. Then I pour the chicken broth over the mixture and stir. I also add seasonings generously. - Seasoning salt, garlic powder, parsley, onion powder, salt and pepper. Keep adding more broth until it's adaquately moist. Then I bake it in the oven at about 350 for about 45 mins or so until it looks brown. I know this isn't a very adaquate recipe, but I've never really written it down. I will write down exactly what I do when I make it and update it after Thanksgiving. Sorry!!
Once again I'm fairly simple when it comes to cooking some of these Thanksgiving dishes. Especially because there is so much to prepare. So I don't go as far as to make th bread, the use it for sutffing. I just use the whole foods brand gluten free sandwich bread. You can even buy whole foods brand gluten free frozen stuffing bread. But I think it's cheaper to buy the bread and cut it up yourself. Just make sure you do NOT buy the light white sandwich bread because then you'll have mush, not stuffing. For those of you not near a whole foods, you might be able to try it using Udi's bread, I just haven't tried it before.
Today I am grateful for all the many options of buying gluten free food. Especially gluten free food that tastes somewhat normal!
So for the stuffing I usually just cut up a bunch of onions and celery and cook that and some garlic in some oil. Then I add that and some chopped nuts to a few cups of bread chunks. Then I pour the chicken broth over the mixture and stir. I also add seasonings generously. - Seasoning salt, garlic powder, parsley, onion powder, salt and pepper. Keep adding more broth until it's adaquately moist. Then I bake it in the oven at about 350 for about 45 mins or so until it looks brown. I know this isn't a very adaquate recipe, but I've never really written it down. I will write down exactly what I do when I make it and update it after Thanksgiving. Sorry!!
Saturday, November 17, 2012
Gluten Free Pumpkin Chiffon Pie!
Here is another of my dear grandmother's delicious recipes, plus a pie crust recipe adapted from "Gluten Free Baking Classics". I like this pie because it's light and fluffy. It's also tasty with whipped cream. I've seen recipes for whipped cream made with coconut milk so it would be dairy free.
Today I'm thankful for babies. Despite keeping me up for nearly two hours last night. He's learning to crawl and he sits himself up and then can't lay back down. Or he backs himself through the crib bars and can't roll over etc. But I just LOVE babies! I love their sweet innocent smiles. I love when only mommy can make it better. I love when I can figure out what's wrong and fix it. I love snuggling them and kissing them. I love making them laugh. I love swaddling a newborn and watching them drift off to sleep in my arms. I love it when they are asleep. I love watching them learning new skills like crawling, clapping, smiling, walking, etc. I'm just grateful for babies and the perspective of sweet innocence they bring into life.
Also if you live near a Whole Foods they sell a premade pie crust that is pretty good that I do a lot of times just because it's easier.
2/3 C brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/4 Cup canned pumpkin
3 egg yolks (save whites off to the side)
1/2 C milk (I used almond milk)
Blend all of this in a saucepan. Cook over medium heat, stirring constantly until it boils. Remove from heat and place pan in cold water. Cook until mixture mounds slightly when dropped from a spoon.
Beat the egg whites until foamy, gradually adding 1/2 cup sugar. Carefully fold into the pumpkin mixture.
Pour into a cooled pie crust. Chill in fridge until set. (2 hours). Top with whipped cream.
2 Tbl sweet rice flour
1 Tbl sugar
1/4 tsp salt
6 Tbl shortening or coconut oil (or unsalted butter for dairy eaters)
1 large egg
Preheat oven to 375 and grease pie pan and dust with rice flour. Mix all the dry ingredients in your mixer. Then add the shortening or oil, mix until crumbly. Add egg and mix on low until the dough holds together. (It should not be sticky). Roll the dough inbetween two sheets of wax paper until its 1 inch thick. If dough is sticky refridgerate for 15 mins. Take off wax paper and put into pie pan. Prick crust and bake for about 25 minutes. (or 10 min for baked pies) Keep an eye on it so it doesn't get too brown.
Today I'm thankful for babies. Despite keeping me up for nearly two hours last night. He's learning to crawl and he sits himself up and then can't lay back down. Or he backs himself through the crib bars and can't roll over etc. But I just LOVE babies! I love their sweet innocent smiles. I love when only mommy can make it better. I love when I can figure out what's wrong and fix it. I love snuggling them and kissing them. I love making them laugh. I love swaddling a newborn and watching them drift off to sleep in my arms. I love it when they are asleep. I love watching them learning new skills like crawling, clapping, smiling, walking, etc. I'm just grateful for babies and the perspective of sweet innocence they bring into life.
Also if you live near a Whole Foods they sell a premade pie crust that is pretty good that I do a lot of times just because it's easier.
Pumpkin Chiffon Pie
1 envelope unflavored gelatin (1 Tbsp)2/3 C brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/4 Cup canned pumpkin
3 egg yolks (save whites off to the side)
1/2 C milk (I used almond milk)
Blend all of this in a saucepan. Cook over medium heat, stirring constantly until it boils. Remove from heat and place pan in cold water. Cook until mixture mounds slightly when dropped from a spoon.
Beat the egg whites until foamy, gradually adding 1/2 cup sugar. Carefully fold into the pumpkin mixture.
Pour into a cooled pie crust. Chill in fridge until set. (2 hours). Top with whipped cream.
Pie Crust
1 cup and 2 Tbl brown rice flour mix2 Tbl sweet rice flour
1 Tbl sugar
1/4 tsp salt
6 Tbl shortening or coconut oil (or unsalted butter for dairy eaters)
1 large egg
Preheat oven to 375 and grease pie pan and dust with rice flour. Mix all the dry ingredients in your mixer. Then add the shortening or oil, mix until crumbly. Add egg and mix on low until the dough holds together. (It should not be sticky). Roll the dough inbetween two sheets of wax paper until its 1 inch thick. If dough is sticky refridgerate for 15 mins. Take off wax paper and put into pie pan. Prick crust and bake for about 25 minutes. (or 10 min for baked pies) Keep an eye on it so it doesn't get too brown.
Friday, November 16, 2012
Rolls!
I wish I could claim these as my own but I was once again lazy and used my good friend Pamela! Basically I used the Pamela's Bread mix recipe on the back of the bag and they turned out quite delicious! My husband even told me to quote him, "They taste just like regular rolls!" I wish I was clever enough to have come up with this recipe on my own but alas I have yet to master that skill. But for those of you still new to the whole GF baking thing, this might just be the ticket for your Thanksgiving rolls. Simple, tastey and not too expensive.
Today I am thankful for friends. I feel kind of bad that I keep pawning my kids off to different people for sanity's sake, among other things. But I'm so grateful for wonderful friends who are willing to help watch my kids. I'm also grateful for all the wonderful people in my life who have been so helpful in my own journey with being a glutard. Many of my friends have bent over backwards to make food for us and make sure it's gluten free. Which isn't always easy. So thank you to all you wonderful friends who have helped me with my children and ever made me something gluten free. I greatly appreciate it :)
Thursday, November 15, 2012
Mashed Sweet Potatoes (and gravy tips)
So I really like my sweet potatoes salty. I'm not a huge fan of the sweet, sweet potatoes. Ironically enough... Anyway so last year we made mashed sweet potatoes, along with regular and everyone really liked them. Also if you are trying to make your Thanksgiving feast gluten free, make sure you use corn starch, or arrowroot starch as a thickener to your gravy.
Today I am grateful for my love of cooking. Kind of weird, but I love, that I love to cook. The way I see it is we all have to eat, so why not take the time and effort to make it taste really good. I know not everyone feels that way, but I do. I love to cook and bake and create something that is just delicious!
4-5 med sized baked sweet potatoes
1/4 cup sour cream
3 Tb butter
Salt to taste
Mash it all together and voila!
Today I am grateful for my love of cooking. Kind of weird, but I love, that I love to cook. The way I see it is we all have to eat, so why not take the time and effort to make it taste really good. I know not everyone feels that way, but I do. I love to cook and bake and create something that is just delicious!
4-5 med sized baked sweet potatoes
1/4 cup sour cream
3 Tb butter
Salt to taste
Mash it all together and voila!
Wednesday, November 14, 2012
Happy Birthday to Me!
Since today is my birthday I decided to make myself a delicious fall treat:) Pumpkin Roll! It's one of my favorite desserts and reminds me of my dear sweet grandmother who has since passed. She was an excellent baker and cook of all things fresh and especially of all the tasty holiday goodies. So this recipe was passed to my mother and on to me. So on that note today I'm grateful for two things, first for my grandmother. She was an example of a wonderful mother. She was organized, and dedicated to many things. She had amazing gardens, made beautiful quilts - which she quilted all my hand - and she was a great cook. She exercised and volunteered at her library. I'm so grateful for her patient loving example and hope to be somewhat like her someday.
I'm also extremely grateful for GLUTENZYME! Today of all days of course I mess up and get gluten... TWICE! (I think, or the second time was just a second wave of pain from the first... 5 hours later...?? i don't attempt to understand my body... well sometimes I do, but I usually fail.) Anyway, when I start to feel the cramping up my back and through my abdomen, the nausea without the vomiting, and the extreme fatigue I run to my cupboard and take a glutenzyme pill. Then I lay down for a while a rest, and usually after an hour or two the pain subsides and I can move on with my day! So for any of you who have severe reactions this little bottle of pills is well worth the investment. And usually I only use one every few months. But they save me when I do use them! Well enjoy this lovely, delicious pumpkin roll recipe. I will do Pumpkin pie tomorrow or the next day.
I'm also extremely grateful for GLUTENZYME! Today of all days of course I mess up and get gluten... TWICE! (I think, or the second time was just a second wave of pain from the first... 5 hours later...?? i don't attempt to understand my body... well sometimes I do, but I usually fail.) Anyway, when I start to feel the cramping up my back and through my abdomen, the nausea without the vomiting, and the extreme fatigue I run to my cupboard and take a glutenzyme pill. Then I lay down for a while a rest, and usually after an hour or two the pain subsides and I can move on with my day! So for any of you who have severe reactions this little bottle of pills is well worth the investment. And usually I only use one every few months. But they save me when I do use them! Well enjoy this lovely, delicious pumpkin roll recipe. I will do Pumpkin pie tomorrow or the next day.
Gluten Free Pumpkin Roll
3 Eggs
1 Cup Sugar
2/3 Cup Pumpkin
1 Tb Lemon Juice
3/4 C Brown Rice Flour mix
1/2 tsp Ginger
1/2 tsp nutmeg
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Salt
Preheat oven to 375. Beat 3 eggs for 3 minutes, until frothy. Gradually add the sugar, pumpkin, and lemon juice. In another bowl mix the dry ingredients. Fold the dry mixture into the pumpkin mixture. Lay some parchment paper over a jelly roll pan, or cookie pan. Dust with a little brown rice flour. Pour mixture onto the parchment paper. Sprinkle 1 Cup chopped pecan on top (optional). Bake for 15-20 mins. Turn upside down onto a dish towel sprinkled with a little powdered sugar. Sprinkle some powdered sugar on top and carefully roll it up in the dish towel. Cool in fridge for about 15 mins. Unroll and frost. Then roll back up (without the dishtowel), and cover with saran wrap. Store in fridge.
And ENJOY!
1 Cup Sugar
2/3 Cup Pumpkin
1 Tb Lemon Juice
3/4 C Brown Rice Flour mix
1/2 tsp Ginger
1/2 tsp nutmeg
2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Salt
Preheat oven to 375. Beat 3 eggs for 3 minutes, until frothy. Gradually add the sugar, pumpkin, and lemon juice. In another bowl mix the dry ingredients. Fold the dry mixture into the pumpkin mixture. Lay some parchment paper over a jelly roll pan, or cookie pan. Dust with a little brown rice flour. Pour mixture onto the parchment paper. Sprinkle 1 Cup chopped pecan on top (optional). Bake for 15-20 mins. Turn upside down onto a dish towel sprinkled with a little powdered sugar. Sprinkle some powdered sugar on top and carefully roll it up in the dish towel. Cool in fridge for about 15 mins. Unroll and frost. Then roll back up (without the dishtowel), and cover with saran wrap. Store in fridge.
And ENJOY!
Filling
1 cup Powdered Sugar
6 oz Cream Cheese
4 Tb butter
1/2 tsp vanilla
Beat until spreadable. Spread in roll and roll back up.
Cinnamon Rolls
So there's a brand of gluten free mixes that I usually love. Actually so far they have really never let me down. At least not taste wise. But this recipe didn't quite rise as much as I'd have liked. They were a little dense. But the taste was good. I just followed the recipe on the back of the Pamela's bread mix for cinnamon rolls. These would make a great holiday fun breakfast that's fairly quick and easy. Because let's face it, around the holidays sometimes you just want easy.
There is a picture of the mix, and then my creation below.
Today I'm grateful for our budget system - mvelopes. Our car battery died yesterday and I was totally not stressed about it because we've been saving money in our car maintenance envelope for months. So we could afford to fix it. It's so nice to have envelopes with money in them for different things.
There is a picture of the mix, and then my creation below.
Today I'm grateful for our budget system - mvelopes. Our car battery died yesterday and I was totally not stressed about it because we've been saving money in our car maintenance envelope for months. So we could afford to fix it. It's so nice to have envelopes with money in them for different things.
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| Dough before rising |
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| Baked rolls |
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| Finished product |
Monday, November 12, 2012
A Week of Thanksgiving
I've decided to do a Thanksgiving special. The holiday's can be one of the hardest times of the year to stay strong as a glutard. I'm here to help! There are tons of resources out there with some really great gluten free recipes and menu ideas and I hope I can be a source of some of those. I'm going to try to post one recipe every day until Thanksgiving. Life gets a little crazy with a house full of kids and trying to keep up with all the holiday excitement myself, but I will do my best. I also want to continue in my endeavor to be more positive, so as I post the recipes I'll also do a small segment on what I'm grateful for.
Today I am grateful for my religion. As I was sitting in church the other day I realized that being a member of the Church of Jesus Christ of Latter-day Saints is who I am. It's who I've always been and who I always will be. My grandparents, great-grandparents and even my great, great, great grandparents (Brigham Young) were mormons, and I hope to pass along the sweet and simple testimony that this gospel has to offer to my children, and my grandchildren and so on. I know that God lives, and I know that He loves me and has a plan for us and for each of our lives. I know that especially when life is hard I can turn to my Savior for strenth and guidance. I'm grateful for the Book of Mormon, and the great lessons I've learned from it. I'm so very grateful for our wonderful prophet President Monson, who is the ideal example of charity. I'm also grateful for the testimonies of my friends and family, and the strength they have been to me throughout my life.
The first recipe I'm going to provide is actually one I made up on Saturday. I was trying to put some snacks together for the long drive up to the temple, and I quickly threw this together. Hopefully I've got the measurements right, if not leave a comment on the recipe if for some reason yours doesn't turn out, but I was quite pleased. So this could be an appetizer or just a sweet holiday snack to have around, OR it would also be an ideal gift for those of you who AREN'T glutards, to give to your glutarded friends. :)
Honey Cinnamon Chex Mix
Enjoy!
Today I am grateful for my religion. As I was sitting in church the other day I realized that being a member of the Church of Jesus Christ of Latter-day Saints is who I am. It's who I've always been and who I always will be. My grandparents, great-grandparents and even my great, great, great grandparents (Brigham Young) were mormons, and I hope to pass along the sweet and simple testimony that this gospel has to offer to my children, and my grandchildren and so on. I know that God lives, and I know that He loves me and has a plan for us and for each of our lives. I know that especially when life is hard I can turn to my Savior for strenth and guidance. I'm grateful for the Book of Mormon, and the great lessons I've learned from it. I'm so very grateful for our wonderful prophet President Monson, who is the ideal example of charity. I'm also grateful for the testimonies of my friends and family, and the strength they have been to me throughout my life.
The first recipe I'm going to provide is actually one I made up on Saturday. I was trying to put some snacks together for the long drive up to the temple, and I quickly threw this together. Hopefully I've got the measurements right, if not leave a comment on the recipe if for some reason yours doesn't turn out, but I was quite pleased. So this could be an appetizer or just a sweet holiday snack to have around, OR it would also be an ideal gift for those of you who AREN'T glutards, to give to your glutarded friends. :)
Honey Cinnamon Chex Mix
Enjoy!
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