Thursday

Happy Thanksgiving!

I hope that you are having a wonderful gluten free Thanksgiving!

Sunday

The First Donuts I have had in 5 years.

These are frozen, microwavable chocolate dipped donuts from Kinnickinnick..
A couple of minutes later ....

They were very good.  

Wednesday

Happy Gluten Free Thanksgiving - Trifle

Trifle


We call it a trifle because it's in a trifle dish, but it doesn't have rum in it, so I am not sure this is the true name.  Nevertheless, it is wonderful and we'll probably make one this Thankgiving.

Here are 2 recipes:  

Black Forest Trifle
1 package gluten free devil’s food cake mix, prepared as per package directions.
1 package Philadelphia Cream Cheese, ready made cheesecake filling.
1 can cherry pie filling.


Layer the prepared cake, the cheesecake filling and the cherries in a pretty bowl.  This will make you popular at pot lucks even among the people who can eat gluten some of whom have actually thanked me for bringing this dessert.  

Strawberry Shortcake Trifle
1 package Pamela's vanilla cake, baked as per package directions and cooled.
1 package whipped cream
1 pint strawberries. 

Just layer them up,  Easy Peasy.  


Tuesday

Green Beans! Happy Gluten Free Thanksgiving!

I am personally not a fan of green bean casserole but I know that it is a staple of many family's Thankgiving celebtations and those of us who are gluten free should not have to feel left out.  Unfortunately, for my blog readers, I really detest the stuff and I am not willing to grab a recipe, tweak it for ya'll and publish it here.  However, I will do a little research for you.  

Here are some options.

Betty Crocker has a recipe using Progresso cream of mushroom (since it is a gluten free soup).  However, it only has a 1 star rating, so proceed with caution here.   You might need to make it ahead and start tweaking it.

However, there are alternatives that don't use canned soup.  Here's one from Food.com.  Sadly, it has a billion ingredients and this is the kind of recipe that makes my eyes glaze over ...  

Here's another one from Food.com, a little better on the number of ingredients, but the recipe is not specifically a gluten free one and uses cracker crumbs for the topping.

Here's one from Celiac.com that uses Funyuns for the topping! Fun!

I personally think I'd combine the above 2 and make the 'from scratch" base and then cover it with the Funyuns if anyone at my house liked grean bean casserole.

And if you want to go in a different direction entirely try this recipe that I learned about from my friend over at Happy2BAHomemaker.  BACON WRAPPED GREEN BEAN STACKS!

Personally, I like my green beans pretty plain.  I don't make them into a casserole, I just cook them on top of the stove, in a pan,  put in a tiny bit of onion and ton of bacon and cook them for a long time, until the bacon is done.  
Greenie Beanies.

Monday

Gluten Free Turkey Gravy- Happy Gluten Free Thanksgiving!

This is the best thing about Thanksgiving, the gravy, pour it on!  I don't exactly have a recipe, so I consulted Gluten Free on a Shoestring's Nicole Hunn.  Of course, she had made some and I am sure it is good because everything she makes is good!  Just follow the link!




Sunday

Jam Cake - Happy Gluten Free Thanksgiving!

Jam Cake

3 large eggs
3/4 cup softened butter
1 cup white sugar
1 cup jam
1/2 cup buttermilk
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
pinch of salt
1 1/2 cups gluten free flour

Instructions:
Preheat oven to 350 degrees.
Line the bottom of a 9 x 13 pan with parchment paper.
In a stand mixer, cream the butter and sugar until light. Add eggs, one at a time.
Add jam and mix again.
In a small bowl, combine the gluten free flour, baking soda, salt and spices.
Add dry ingredients to egg mixture alternating with the buttermilk.
Beat until batter is smooth.
Pour batter into baking pan, and bake for 35 minutes.
Remove from the oven and cool.

EASY CARAMEL ICING
1 1/2 c. brown sugar
1/4 c. milk
2 tbsp. butter
1 tsp. vanilla
Mix together in saucepan brown sugar, milk and butter. Bring to boil and boil three minutes, stirring constantly. Remove from heat. Add vanilla. Cool to lukewarm. Beat until creamy and thick enough to spread. Add powdered sugar if not thick enough or a little milk if too thick.

Saturday

Blackberry Cobbler! Happy Gluten Free Thanksgiving!


Blackberry Cobbler 
2 cups sugar
1/3 cup butter
2 cups flour (I use Bob's Red Mill gluten-free)
2 tsp. baking powder
1 tsp. salt
1 cup milk
2 cups blackberries 
2 cups boiling water

Cream 1 cup of sugar with the butter; add flour, baking powder, salt, and milk; mix well. Pour into a 12x8x2 baking pan (or an 8-9 inch square pan if you've halved the recipe). Pour blackberries over batter. Sprinkle remaining sugar over berries. Pour boiling water over top. Bake at 350 degrees for 50 minutes or until golden brown.  Serve with vanilla ice cream

 

Friday

Just for fun, caramel apple dip. Happy Gluten Free Thanksgiving!

Caramel apple dip
1 8-ounce package cream cheese-softened
1/2 cup brown sugar
Mix the two together until smooth.
Pour into a pie plate or small baking dish.
Pour a 16-ounce container of caramel dip-found in the produce section-over the cream cheese mixture and spread all over the top.
Top with Heath chips found in the baking aisle.
Refrigerate until serving.



Thursday

Crustless Sweet Potato or Pumpkin Pie.


Crustless sweet potato pie.
Sweet potato or pumpkin - cooked without salt 4 cup, cubes
Sugar 2 cups
Milk  2 cups
Eggs  6 large
Butter 5 tbsp
Cinnamon, 2 tsp
Pumpkin pie spice, 2 tsp
Salt 2 tsp
Pamelas Products - Gluten Free Baking Pancake Mix, 6 tablespoons (Or baking mix of your choice)

Mix with mixer until it is smooth-ish. :-) Pour into 2 pie pans and bake at 350 for 1 hour, until toothpick inserted in center comes out clean. This pie only has 223 calories per serving, whereas a quick google search tells me that regular sweet potato pie with crust is 300-400 calories a serving. You won't miss the crust, trust me. :-)


So, so good.


Wednesday

Rolls! Happy Gluten Free Thanksgiving!

by subsituting 1/2 cup pineapple juice for part of the 3/4 of a cup of water.  In case you are not good at math that leaves 1/4 cup of water in the recipe and using 4 1/4 cups of your favorite gluten free flour blend.  I like to use one that has a potato, rice, tapioca flour blend, like King Arthur.

These are the best rolls I have had since going gluten free.  I like to call them Amish-Hawaiian Pineapple Potato rolls.  

:-)  

Disclaimer:  This is a stock photo of regular rolls, not gluten free rolls.  Mine looked this good, but were a bit flatter.  :-)  

Tuesday

Potatoes! Happy Gluten Free Thanksgiving!


I usually just cook the potatoes and mash them with butter, salt and milk (Lactose free milk and margarine if my oldest son is home).
But if I'm feeling fancy, I might make scalloped potatoes.
Yes, potatoes are naturally gluten free, but the boxed scalloped potatoes contain gluten and most of the cream of something soups contain gluten, so you really have to think before preparing your gluten free food.  Fortunately, this is easy and wonderful.

8 potatoes sliced thin - you don't have to peel them.
1 can Progresso creamy mushroom soup - which is gluten free.
1  1/2 onion
a few sprinkles (very light) of garlic salt.  Check the label on this, it may contain wheat.
10 slices american cheese or 1/2 cup cheddar cheese. 

Layer in 13 x 9 pan and bake 1 hour at 400 degrees.

Cover with foil. 

Bake at 375°F for approximately 1 hour or until potatoes reach desired texture.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time.  

Other veggies can be prepared as long as they don't contain any toppings made with wheat products.  Casseroles are notorious for their cracker toppings!  

What about some nice corn on the cob?  

Monday

Stuffing or Dressing - Happy Gluten Free Thanksgiving!


I make dressing, which means I don't stuff it into the turkey.  It's a side dish.  

I have really been experimenting with stuffing this year.  I love stuffing, but to me, it means a simple cornbread sage stuffing.   Here's the recipe I use.

1 package Pamela's cornbread mix, baked and crumbled.
1 large stalk celery, chopped.
1 small or 1/2 of a large onion.
3 tablespoons poultry seasoning or sage.
A sprinkle of onion salt.

1 cup chicken broth or broth from your turkey.

Crumble cornbread and mix all ingredients together, press in a 13 x 9 pan and bake at 400 degrees for about 20-25 minutes.  It doesn't need to cook, exactly, just kind of toast and blend the flavors. 


Sunday

Talking Turkey - Happy Gluten Free Thanksgiving!

The main dish, the turkey.  Isn't that already gluten free you ask?   Not necessarily, which is weird.  Some of the pre-basted turkeys will have wheat products in them.  Read the label.  Also, if you are not the one cooking the turkey, ask questions about how it is prepared, whether it is basted, has gravy or is stuffed, etc.  I found out last year that my mom-in-law puts "a little bit of flour" in the cooking bag to help the bag not stick to the turkey.   

So read the label and cook the turkey without adding anything that you haven't read the label on.  It seems like we wouldn't have to, but we do.  If you don't feel like cooking a turkey, I understand that Walmart's and Kroger's rotisserie chickens are gluten free.  I personally like to put a chicken in the crock pot.  Cook until the interior temperature is over 165 degrees Fahrenheit.  Then, I put it in the oven for a few minutes to brown.  


Saturday

Happy Gluten Free Thanksgiving! November 1.

Okay, I realize it's not Thanksgiving yet, but it's coming.  I love it.  Since I am gluten free these past 5 years, Thanksgiving dinner is more work (since I have to prepare more of it myself and show up at other people's homes with my own stuffing and gravy), but it is not less tasty and not one bit less wonderful!  I LOVE this time of year, the food, the fellowship and the expressions and feelings of gratitude for what we have.

Take a minute or two, go read this article and go look at your home and family with "fresh perspectacles". 


Seriously, this may be the best thing I've read this year.  Go ahead.  Read it.  I'll wait.

Now tune in, subscribe to this blog and get ready, because we are going to do as many Thanksgiving recipes as I can come up with this month!

Tuesday

Time Magazine Article on Rise of Celiac

So, the next day ...

One of the rolls was used as a biscuit and I made bacon, gravy and eggs to go with it.  It was yummy.  We kept the rolls in the fridge overnight, in a zip lock bag and then warmed them for a few seconds in the microwave before eating them.  The gravy I made with a gluten free bisquick and the bacon grease.  I have tried using corn starch to make gravy, but I do not have as much luck with that as I do with just using whatever gluten free flour blend that I have.


Monday

Rolls!

My issues with gluten free baking in the past have been that the bread has an aftertaste or that it has no taste at all.  So I have looked around, gotten a bunch of books on gluten free baking, read blogs and websites and there is one main problem with all of the recipes and one main problem with me.

The problem with me, is I'm a lazy cook.  The problem with the recipes is that they have a lot of steps.  I don't do well with a lot of steps or a lot of ingredients.  I just shut down about ingredient number 7 or something, when I am reading these.

But we as a family love bread.  Deeply.  So I have kept trying and by that I mean trying to find a recipe that has flavor and no aftertaste and is pretty easy to mix up.  My mother in law makes wheat filled potato rolls that are to die for and that is the standard I have been after in gluten free baking.  

Finally, I think I may have gotten close.   I took this recipe,   and modified it a little bit. What I mean by modifying it a little bit is the following.

1.  I used gluten free flour instead of wheat flour.  I had 2 different boxes of flour mix here.  One was a rice flour mix with xanthan gum and the other was a couple of other mixed flours.
2.  I did not use a stand mixer because I don't have one.  I mixed with a hand mixer.
3.  I did not exactly follow the add this and add that methods by which I mean, I didn't even read them and just dumped everything in one bowl.  Also, I did not mix it up very much because I have heard that gluten free flours, especially ones with gums added, do better with less mixing.
4.  For half of the water, I added pineapple juice, for that all important ingredient that gluten free flours often lack ... flavor.
5.  I cut out about half of the rising time because I am not only lazy, but impatient, but I would not recommend this.  They didn't, of course, rise as much as they should have.

They were very good, not the best rolls I have had in my life, but the best ones that I have had in the last 5 years since I went gluten free.

I'm going to work on perfecting them, so stay tuned ... by Thanksgiving, I want them to be the best they can be.

Thursday

I made a copycat Hamburger Helper.


Divas Can Cook!

I'm not talking about me this time, but I went searching for a hamburger helper copycat and this is where I found it.  It's pretty good and really not more work than the packaged hamburger helper.  A few weeks ago I had gotten some Mrs. Leepers Gluten Free Stroganoff mix marked down at our Kroger store.  I haven't found it again and besides, it's kind of pricey but my youngest son had liked it and had requested it again.  Meanwhile, a couple of things happened.  First, we were at the craft fair all weekend and haven't made a proper grocery trip this week and also my friend decided not to go gluten free and gave me a bunch of GF pasta.

I used half of a 2 pound package of hamburger (yes grocers, we have noticed that you are now packaging 2 pounds like you used to package 3 pounds and the price is still the same.  :-( )  and some of the pasta.  It's pretty good.  :-)

With the other half of the package of meat, I made meatloaf and I more than likely will go visit my mom and not cook tomorrow so we will be having leftovers.

Here follow some very unprofessional pictures.  Keep in mind, I'm not a professional cook, I'm lazy and if I can do gluten free, believe me, anybody can.



Wednesday

Veggie Dinner!

It's veggie night.  We're having smashed potatoes, corn and broccoli and cheese.  It's yummy.  It's easy.  It's gluten free.


Today's lunch.

Seriously, I am not suffering being gluten free.  I had cooked a chicken in the crock pot the other day, so today I made it into chicken rice soup and made a grilled cheese sandwich out of Rudi's bread to go with it.
There are great instructions on how to make soup from a rotisserie chicken here at Tori Avey and from what I understand (and I've eaten them with no problem) Walmart and Kroger's rotisserie chickens are gluten free.  You always need to read the label of course.  Using a rotisserie chicken cuts the prep time down and makes it easier on you.  

Enjoy!!


Monday

Chicken Chili.

This is the easiest way to make gluten free white chili.  It's tasty too.  Buy this.

And follow the package directions.  Easy and good.

Gluten free does not have to be complicated or terribly expensive.

Gluten Free Easy 30 Day Trial

Wednesday

What about a grilled sandwich for breakfast?

We only like gluten free bread if it is cooked like a grilled cheese, toasted or waffle-ironed.  Our toaster belongs to the gluten eaters in the house, so we often use a small frying pan and a little bit of butter to cook our sandwiches.  You could use whatever you feel comfortable using, even a sprayed olive oil works just fine.  This, I believe, is a photo of one of my daughter's creations, which I think is a grilled peanut butter sandwich.  Other combinations are grilled PB&J, grilled peanut butter and Nutella, grilled cheese (of course), grilled ham and cheese, grilled BLT and grilled bacon and egg sandwiches.

We are gluten free, but we aren't suffering, that's for sure.

Tuesday

What's for dinner?


Zatarain's gluten free yellow rice with some chicken and stir fry veggies.  Yummy, easy and quick.  Just the kind of meals I like.

Gluten Free Easy 30 Day Trial

Thursday

My son's sandwich.

We have really been into sandwiches this summer, which is not really a good thing when you are gluten free.  We enjoy them, but the bread is expensive.  My son made a very nice looking sandwich to take for his lunch at work and left it sitting on a plate in the kitchen for a few minutes and I went and took a picture of it.  I had made a trip to a walmart near my mom's assisted living facility yesterday because we were out of lunchmeat (too many sandwiches, not enough real cooking!) and found that it had a great big gluten free section with the Schar bread and in their meat department, they had this ham that is clearly marked gluten free.  It was cheaper than the Kentucky Legend ham that we usualy buy and I didn't have to squint at the label to see if it was gluten free.  It's pretty clear.  :-)  



We like to either waffle iron or fry our sandwiches because gluten free bread tends to be better that way.  We would also use a toaster if we had a dedicated gluten free one, but we don't and we really don't have any more countertop space.  I may put another table by the microwave table for gluten free sandwich prep and get a toaster some day, in addition to the waffle iron, but for now, this works.  If only this had a home grown tomato ....

Sunday

Interesting Idea - Breadless sandwiches.

Most of the time my daughter and I just put our sandwich ingredients on plate and eat them with a fork.  We've also experimented with baking them into a pie, a quiche or muffins but these are interesting

Gluten free breadless sandwiches 1

15-mouthwatering-no-bread-sandwiches

 http://www.pinterest.com/lunchbots/breadless-sandwiches/

I personally am particularly interested in the spring rolls and red peppers.

Yum.



Odd benefits of not eating gluten.

I'm just a little over 4 years gluten free.  First, and most importantly, my chronic fatigue, constant body aches and headaches have went away.  My fibromyalgia has basically disappeared.  But also, there have been some subtle changes and some of them are just happening recently, 4 years in.  I have had to turn down the volume on all the things I listen to, TV, my computer, my car radio and my husband's computer - all of them, because my hearing is better. 

My sense of smell is better.  At the time I actually went gluten free, I could only smell the strongest of scents and I was always a few minutes behind everyone else on noticing those.  If it's a skunk, that's a good thing, but still.  Smelling smoke might save my life at some point.  :-) 

My skin has cleared up.  I thought that acne was going to follow me into my 50s and this might be an aging thing, but my skin has cleared up.  The last thing is that my hair is thicker.  I used to be able to put all of my hair in a ponytail and it was only maybe 3/4 of an inch in diameter and now it is nearly twice that.  I feel like I have so much hair now! 

Have you noticed any odd benefits?


Tuesday

Gluten free mom getting the food on the table.

Since I went gluten free 4 years ago, 2 of my children have followed in my footsteps, so there is always someone else that I am cooking for besides myself.  I might be happy with the same thing for 3 days in a row, but they are not.  So I cook.  All the time.  I like to have meals I can get on the table quickly, because we often come home from places hungry.  Often we can't eat at parties or restaurants, so, you know, HUNGRY.   If you keep pre-cooked hamburger in the freezer, you can have these on the table within 15-20 minutes. 

My favorite go-to meals.

Pizza muffins - I use a cup and a half of Pamela's gluten free baking mix, 2 eggs and enough water to make it into a pancake-like batter, put a tablespoon of this mixture in the bottom of each muffin tin, put in about a teaspoon of pizza sauce (I use the Kroger brand), a few Hormel pepperoni minis and some mozerella cheese, then cover this all with another tablespoon of flour mixture.

Tacos - I use either the Kroger brand taco seasoning (make sure it's not reduced sodium) or Old El Paso with my ground beef then add corn taco shells (read the label), sour cream, cheese and lettuce.

Grilled Cheese - Rudi's bread, a little butter and a slice of cheese.

Taco Soup - One pound ground beef, 3 cans of Ranch beans, 1 can of corn, 1 can of tomatoes and green chilis and 1 packet of taco seasoning mix, see above.

Spaghetti - Cook Thai rice noodles according to package directions and pour on some Ragu chunky garden style roasted garlic.  I like to add in ground beef and make a meat sauce, but it's not necessary.  Also, sometimes I put it in the oven and melt mozerella cheese on top of it.  Yum.


Any of the Betty Crocker Impossibly Easy Pies - I just use Pamela's Baking Mix instead of Bisquick with no other alterations. 

Sunday

Getting creative with the pies.

I've now been gluten free for 4 years and I have yet to find or make a good bread to make a sandwich out of.  I have baked a lot of breads and I have eaten a lot of breads and as a result I have started to lean, a little too heavily some might say, on the impossibly easy pie method.   I have made the impossibly easy cheeseburger pie, hamburger pie, taco pie and enchilada pie.  This takes away some of the sting of having to go gluten free because the bread is freshly baked and takes on some moistness and flavor from whatever is adjacent to it..  For the hamburger pie, I add the ketchup, mustard,  pickles and onions on top of the cooked and crumbled hamburger.  For the taco pie, I use hamburger meat, taco seasoning mix, Rotel and cheese.  For the enchilada pie, I add enchilada sauce.  The other day, I got a craving for a chili cheese dog and I could have spent some time baking hot dog buns only to have them dry and crumbly or overly moist and sticky but I decided, why not just make a pie?  I got 2 cans of hot dog chili sauce (I got the Kroger brand and read the label.) a package of hot dogs and a package of shredded cheese.  If I were only making this for my husband and myself, I would have included onions, but the kids aren't fond of onions, so I didn't.  I layered the chili, cut up hot dogs, then another can of chili, then the cheese and poured a batter over it.  I baked it at 375 for about half an hour until the top was brown.  It was yummy and now my youngest son thinks I should take it for every single holiday party we go to this year.  :-)

Cheeseburger pie from the Betty Crocker site.  We are not suffering by being gluten free. 
You can use the Betty Crocker recipes to get an idea of the proportions of the batter or you can just use the pancake recipe on the back of whatever bag or box of gluten free baking mix you have.  I had some Pamela's mix and I put about a cup and a half of flour, 2 eggs, about 1/4 a cup of vegetable oil and then added water until it was a pourable batter.   It doesn't seem to me like it is possible to mess it up. 

Right now, my favorites.

We've been making this 4 ingredient pizza bake from the Betty Crocker website.  I just use whatever gluten free baking mix I have on hand, Hormel pepperoni (I like the mini-ones), cheese and usually I buy a pizza sauce in a jar (just check the label) but sometimes I make this recipe.  Easy. Peasy.

Also, I finally found good corn tortillas, the Mission brand, and they are labeled gluten free.  I use them to make an enchilada casserole, ground beef with taco seasoning, layered with the corn tortillas and cheese and then I pour a can of red Old El Paso enchilada sauce over it.  I prefer green sauce, but I haven't been able to find a gluten free one available locally, so red sauce it is.  It's tasty and easy.

And for dessert, right now our favorite is this apple crisp, using Bob's Red Mill gluten free oats.

We have big Thanksgiving plans and we've actually practiced at least part of the Thanksgiving dinner, by putting a whole chicken in the crock pot and serving it with
Sage and onion stuffing  mashed potatoes and green beans.   I use the Bob's Red Mill cornmeal and whatever flour I have to make cornbread, then crumble it up for the bread crumbs in this recipe.  I don't like regular gluten free bread much and I've had very little luck trying to toast it and crumble it up.  It's rubbery.

We also had a little trial run of the sweet potato pie, just to make sure it's still really good.  It is.


Wednesday

1 recipe tried.

I tried this no bake cookie recipe in the microwave yesterday.  I've made them on the stove for years and they are everybody's favorites, but I had never tried the microwave.  It worked!
 
2 cups sugar
1/4 cup margarine, softened
1/2 cup milk
1/4 cup cocoa
1 teaspoon vanilla
1/2 cup peanut butter
3 cups quick oats


Basically, you microwave the first 4 ingredients for 2 minutes, stir, microwave for 2 more minutes and then add the last 3 ingredients. 

My son is gluten free and dairy free so I used water instead of milk, Bob's Red Mill gluten free oats and left out the vanilla because I'm never sure if they are gluten free due to caramel coloring.   I also use a little bit less oats and a little bit more peanut butter because that is a personal preference.  :-) 

Tuesday

My son's challenge.

My son has challenged me to write him a cookbook of things he can cook in his dorm room when he goes back to school.  He is lactose intolerant and says mostly dairy free, though he can tolerate small amounts.  I generally use water instead of milk in recipes when he's home though and really I may just start doing it all the time because no one can tell the difference and milk is way more expensive than water.  Anyway, he wants a cookbook full of foods that are gluten free and mostly dairy free, of foods that he likes, that he can prepare in a dorm room with only a microwave.  He has a fridge that he can store things in too.  So that's my challenge.  I've set up a Pinterest board to keep up with my initial ideas before I put them in some sort of book.  It may just be a binder with printed pages or I may get fancy and publish it on Kindle or Blurb.  Not sure yet. 

If anyone has any recipe suggestions, I'd love to hear them. 

Monday

Personal Cinnamon Rolls

Nicole the writer of Gluten Free on a Shoestring (which you should totally buy) has done it again.  She has this recipe for gluten free personal cinnamon rolls that is to-die-for.  So, so good.

I had one a few minutes ago even though I'm supposed to be dieting today.

Gluten Free Cinnamon Rolls

It only takes a minute!


Sunday

2 Recipes for Taco Soup.

This is one of my oldest son's favorites, possibly his all-time favorite.


1 can kidney beans
1 can pinto beans
1 can black beans
1 can rotel
1 pound ground beef (cooked and drained)
1 package gluten free taco seasoning.  (El Paso)

You just fry the hamburger, add everything else and eat it with corn chips, cheese and sour cream.

A few weeks ago, he wanted some but I didn't have any of these types of beans so I looked up another recipe and found this one.

2 cans Ranch Beans (which are gluten free, thank goodness)
2 cans rotel
2 cans corn
1 pound ground beef
1 package taco seasoning

Fry the hamburger, add everthing else and heat it up. 

We love both of these.


Friday

Yesterdays menu included cleaning out the pantry.

In order to cook something gluten free and also the new thing I'm trying, nightshade free and also lactose free for my son, on grocery day, before I went to the grocery, I had to be creative.  I went to the freezer and pantry, looked at what I had, typed them into the Swagbucks search engine.

Pork chops.

Great Northern Beans.

I found a recipe on one of the recipe sites and it called for bagged, dried beans and I had canned, so I just did my own thing.

I have a slow cooker that cooks everything in a couple of hours.  It's not a crock pot.  I put the meal in at 10:00 am and it is done at 12:30.   I suppose you could cook this all day in a traditional crock and it would be fine, but I don't know. 

I put in 1 1/2 pounds of pork chops
1 teaspoon of garlic.
1 small onion
2 cans of great northern beans
1 can of carrots
1 tsp salt added at the end.

I also cooked rice to pour it over.  This is my very complicated rice recipe.

1 cup rice
2 cups water.
1 tsp butter or margarine.

Place in microwave safe dish and push the button on the microwave that says "rice".

It takes about 15 minutes.



Wednesday

Today and yesterday's menus.

Today, we had Broccoli Beef from the Crockpot 365 site, with a few changes.  Our local butcher shop had steak on sale and I have a bunch of big eaters to fill up, so I used 2 pounds of steak and 2 bags of stir-fry veggies and doubled all the other ingredients.  I didn't have sesame oil so I used olive oil.  I made rice by putting 1 part rice and 2 parts water in a covered bowl in the microwave and pushing the button that says "rice":.  Perfect rice every time.   It was yummy. 

Yesterday, I made what the kids dubbed noodle chicken soup because it was a little too noodle-y.  I cooked chicken tenderloins, celery and carrots until done, then added (cooked separately according to package directions) Thai rice noodles, chicken broth from a can, onion and garlic salt to taste and some Orrington Farms chicken boullion powder.  It was okay, nothing to write home about.  I don't have a great chicken soup recipe yet.


Thursday

Dessert.

For Memorial Day I bought a Pamela's Vanilla Cake Mix, baked it, cut it into cubes and layered it in a trifle bowl with sugared strawberries and whipped cream.  I took it to a cookout with about 15 people present.  It was gone in about 5 minutes with comments of 'so good, so good!"  and my favorite "if this is gluten free, then obviously I don't need gluten in my life". 

It was really yummy.  I really think the vanilla flavor of the cake made it better than traditional shortcake. 



Monday

Things that bug me.

  I had read an article on line that said that people who go gluten free can never have pasta or fried chicken again and generally went on to say a lot of things that weren't true. The truth is that it is not as convenient to eat gluten free.  You have to find sources for gluten free foods that you like or learn to make them yourself.  I use a little of each.  For example, for pasta and fried chicken, I'd buy this gluten free macaroni from Hodgson Mills because it's available at my grocery store for about 3.50 a box and I'd get some plain chicken, bread it  with Pamela's Mix or Bloomfield Farms Mix and fry it myself.  The article was for my local county extension office and they were having a meeting to discuss it (on a day  I have another commitment unfortunately).  My son said that I should go and
take along a nice pasta salad and some fried chicken, or perhaps a nice lasagna.  :-)  Since I couldn't attend the meeting, I did post a comment on the article and let them know what I thought about their "never eat pasta or fried chicken again" comment.  They didn't publish my comment, but today I looked at it and they had re-worded it a bit, to make it slightly more true, so I guess I'll leave them alone and not link to them.  :-P  They added in phrases like "almost all" and "the kind you're used to anyway". 



Another thing that bugs me is a friend of mine, a mom who has a daughter who has been proven to have gluten intolerance that is very detrimental to her health, so her mom only lets her have gluten once a week.  Also, though I have told her many times and given her a copy of my book, she was still letting her daughter have mainstream cereals because 'cheerios are made with oats."  Yes, but they still have gluten in the barley malt flavoring or malt flavoring.  Sigh.

And once a week?  Something that's basically poison to you?

Sigh.

Tuesday

Gluten free meals from a pound of hamburger.

Impossibly easy cheeseburger pie
Tacos
Lasagna
Spaghetti - use the same noodles as in the lasagna above and just pour your Ragu over it.
Manwich (or Manwich impossible pies.)
Zatarain's Dirty Rice and Hamburger.

My book.