We eat a lot of soup around here and Potato Soup is one of my favorites. I thought I would share our recipe. This recipe feeds my family and most of the measurements are approximate since I rarely measure when making soup.
Potato Soup
4 cups chicken stock (I use my homemade from the freezer)
6-10 medium potatoes cut into small pieces
1 large chopped onion
2 cloves garlic chopped
salt, pepper, parsley, and celery seed to taste
Put all into a stockpot and bring to a boil. Reduce heat and let simmer until potatoes and onions are tender. Thicken with cornstarch and water. (You can use milk if you do not have dairy free family members).
Enjoy!
Showing posts with label Gluten Free. Show all posts
Showing posts with label Gluten Free. Show all posts
Wednesday, July 27, 2011
Saturday, July 16, 2011
Recipes
In the midst of all the craziness around here lately, I've still managed to do a little canning. Thought I would share a few of our favorite recipes. A lot of my recipes don't actually call for processing in a canner. I am comfortable with that, but feel free to process them if you feel the need.
SQUASH RELISH
10 cups squash (shredded) ( use yellow squash)
1 big bell pepper (chopped or shredded)
4 large onions (chopped)
4 1/2 cups sugar
2 1/2 cups vinegar
1 1/2 tablespoons celery seed
2 1/2 tablespoons turmeric
1/2 teaspoon black pepper
Mix first three ingredients well and add 3 tablespoons salt and let set over night or at least 10 hours. Put into colander and drain. Combine last five ingredients in pot and bring to a boil. Add squash and simmer for 30 minutes. Put into jars and process 10 minutes in a boiling water canner.
PEELED PICKLES
8 cups peeled and sliced cucumbers
2 bell peppers (sliced)
1 large onion (sliced)
1 1/4 cup vinegar
4 tablespoons salt
2 tablespoons celery seed
Put cucumbers, peppers, and onions into a jar. Mix other ingredients and pour into jar and refrigerate. Keeps for several weeks.
SWEET PICKLES
cucumbers
vinegar
sugar
alum
turmeric
salt
Soak whole cucumbers in salt water (1/2 cup to 1/2 gal water) for 48 hours. Remove and cut off ends. Slice and put three tablespoons alum to each gallon of cucumbers. Add enough water to cover. Let stand 24 hours and drain. Place back into churn or glass containers and cover with vinegar. Add 2 tablespoons powdered tumeric to each gallon of pickles. Let stand 24 hours. Drain vinegar and put pickles back into containers. Put a layer of pickles, then a layer of sugar until jar is filled. Be sure top layer is sugar. Let stand 24 hours. Takes about five pounds of sugar per gallon of pickles. The sugar will turn into syrup and the pickles will keep for months on the shelf. I usually make mine in gallon jars and put some into quart jars to keep in the refrigerator.
Enjoy!!!
SQUASH RELISH
10 cups squash (shredded) ( use yellow squash)
1 big bell pepper (chopped or shredded)
4 large onions (chopped)
4 1/2 cups sugar
2 1/2 cups vinegar
1 1/2 tablespoons celery seed
2 1/2 tablespoons turmeric
1/2 teaspoon black pepper
Mix first three ingredients well and add 3 tablespoons salt and let set over night or at least 10 hours. Put into colander and drain. Combine last five ingredients in pot and bring to a boil. Add squash and simmer for 30 minutes. Put into jars and process 10 minutes in a boiling water canner.
PEELED PICKLES
8 cups peeled and sliced cucumbers
2 bell peppers (sliced)
1 large onion (sliced)
1 1/4 cup vinegar
4 tablespoons salt
2 tablespoons celery seed
Put cucumbers, peppers, and onions into a jar. Mix other ingredients and pour into jar and refrigerate. Keeps for several weeks.
SWEET PICKLES
cucumbers
vinegar
sugar
alum
turmeric
salt
Soak whole cucumbers in salt water (1/2 cup to 1/2 gal water) for 48 hours. Remove and cut off ends. Slice and put three tablespoons alum to each gallon of cucumbers. Add enough water to cover. Let stand 24 hours and drain. Place back into churn or glass containers and cover with vinegar. Add 2 tablespoons powdered tumeric to each gallon of pickles. Let stand 24 hours. Drain vinegar and put pickles back into containers. Put a layer of pickles, then a layer of sugar until jar is filled. Be sure top layer is sugar. Let stand 24 hours. Takes about five pounds of sugar per gallon of pickles. The sugar will turn into syrup and the pickles will keep for months on the shelf. I usually make mine in gallon jars and put some into quart jars to keep in the refrigerator.
Enjoy!!!
Saturday, April 16, 2011
Beans
I know that there are a lot of people that have an allergy to beans, but "so far" that is not an issue for our family. We love beans and eat a lot of them around here, so I thought I would share some of our favorite ways to eat them.
To start with I usually keep several quart bags of already cooked and seasoned beans in the freezer to use in various recipes. To cook the beans for the freezer I rinse them and then soak them overnight in water and kefir (or lemon juice, vinegar, whey, etc.) using 1 tablespoon of kefir per cup of water used for soaking. After soaking I rinse the beans again and put in a stockpot with enough water to cover the beans. I add chopped onion, garlic, salt, pepper, and any other seasoning that sounds good at the time. I cook them until the beans are tender. After cooling, bagging and freezing the beans they are ready to use in a variety of ways.
Some of the recipes I use beans in are:
Chicken, Rice, and Bean Casserole
Beans & Rice
Bean Dip
Burritos
Soup
Beans and Cornbread
Crockpot Baked Beans
Taco Salad
Stir Fry
Eggs, Rice & Beans
Beans are very economical and a really good choice for those on a tight budget. Below are a couple of recipes that we like using beans. Hope you enjoy!
BEAN DIP
I simply take a bag of precooked beans from the freezer and thaw. I then take my stick blender and blend the beans until smooth. At this point you can add different things to the beans before eating (cheese, salsa, sour cream, etc.). The beans can be eaten with chips or spread on soft tortillas for a bean burrito.
CHICKEN, RICE, and BEAN CASSEROLE
Amounts will vary depending on the size of your family. This is what I used.
4 cups cooked rice
2 cups chicken broth
1 cup chopped chicken
2 cups cooked beans (drained)
milk (as needed)
Mozzarella cheese
salt & pepper to taste
I use leftover rice from the freezer, thaw and mix with chicken broth (you can use more or less), chicken, and beans. Stir together and if too thick add milk (or more broth) to give a "juicy" texture to finished casserole. Add salt and pepper to taste. Place in casserole dish and cover with mozzarella cheese (or whatever cheese you have on hand). Bake at 350 degrees until casserole is hot and cheese is melted.
*I usually mix several types of beans (pinto, red, kidney, and northern) together when cooking for the freezer.
To start with I usually keep several quart bags of already cooked and seasoned beans in the freezer to use in various recipes. To cook the beans for the freezer I rinse them and then soak them overnight in water and kefir (or lemon juice, vinegar, whey, etc.) using 1 tablespoon of kefir per cup of water used for soaking. After soaking I rinse the beans again and put in a stockpot with enough water to cover the beans. I add chopped onion, garlic, salt, pepper, and any other seasoning that sounds good at the time. I cook them until the beans are tender. After cooling, bagging and freezing the beans they are ready to use in a variety of ways.
Some of the recipes I use beans in are:
Chicken, Rice, and Bean Casserole
Beans & Rice
Bean Dip
Burritos
Soup
Beans and Cornbread
Crockpot Baked Beans
Taco Salad
Stir Fry
Eggs, Rice & Beans
Beans are very economical and a really good choice for those on a tight budget. Below are a couple of recipes that we like using beans. Hope you enjoy!
BEAN DIP
I simply take a bag of precooked beans from the freezer and thaw. I then take my stick blender and blend the beans until smooth. At this point you can add different things to the beans before eating (cheese, salsa, sour cream, etc.). The beans can be eaten with chips or spread on soft tortillas for a bean burrito.
CHICKEN, RICE, and BEAN CASSEROLE
Amounts will vary depending on the size of your family. This is what I used.
4 cups cooked rice
2 cups chicken broth
1 cup chopped chicken
2 cups cooked beans (drained)
milk (as needed)
Mozzarella cheese
salt & pepper to taste
I use leftover rice from the freezer, thaw and mix with chicken broth (you can use more or less), chicken, and beans. Stir together and if too thick add milk (or more broth) to give a "juicy" texture to finished casserole. Add salt and pepper to taste. Place in casserole dish and cover with mozzarella cheese (or whatever cheese you have on hand). Bake at 350 degrees until casserole is hot and cheese is melted.
*I usually mix several types of beans (pinto, red, kidney, and northern) together when cooking for the freezer.
Thursday, March 24, 2011
Pancake Toppings
Many, many years ago when my children were very young and I was just beginning to learn more about doing things from scratch and ways to save money, I began making my own pancake syrups and toppings.
When I was growing up pancakes were a rare treat and when we did have them they were always eaten totally saturated with a store bought pancake syrup. After I was married with children of my own, my cousins wife, (Anita @ http://www.busyhandsbusyminds.blogspot.com/) shared with me her recipe for making HER OWN pancake syrup. For me, at the time, that was totally unheard of and I HAD to give it a try. Since then there has been no turning back.
I have come to realize that there are many, many ways to enjoy pancakes and (for me anyway) they DO NOT involve saturating them with store bought syrup. I thought I would share some of things that I enjoy as a topping for MY pancakes.
Chopped fresh fruit
Nutella with a little whipped cream
Homemade pancake syrup (occasionally)
Homemade Blueberry or Strawberry fruit syrup
Peanut Butter
I'm sure that there are many, many other wonderful pancake toppings, but these are the ones we most often use around here.
Here's the recipes for my homemade syrups.
Pancake Syrup
I'm not sure what happened to the original recipe I got from Anita, but I'm pretty sure this is close to it. Anyway this is how I make my syrup today.
sugar (amount varies depending on how much you want to make)
water (Use half as much water as you do sugar. Ex: 3 cups sugar, 1 1/2 cups water)
molasses (For three cups sugar I use 3 tablespoons molasses
vanilla (For three cups sugar I use 2 teaspoons vanilla)
maple flavoring (I use half as much maple as I do vanilla. For three cups sugar 1 teaspoon maple)
Mix together in saucepan on stove and bring to a rolling boil to dissolve sugar. If you like a runny syrup you can turn it off at that point or you can continue to simmer for a little longer to thicken. Don't cook it too long though or you may end up with hard candy :)
You can make as much or as little syrup as you like. I usually make a good bit and store it in empty pancake syrup bottles (from my mother) or empty ketchup bottles in the refrigerator. You can use any flavoring you like, this is just my preference.
HOMEMADE FRUIT SYRUP
3 cups fresh or frozen fruit (thawed)
1/2 to one cup sweetener (sugar, honey, etc.)
Fruit fresh (optional)
I place all of this in my Vitamix blender and run it on high for a couple of minutes. I've never tried it, but I'm sure you could use a regular blender just as well. My favorite fruits for syrup are blueberries and strawberries. I'm seriously considering making some with a few of the plums that I still have in the freezer :)
In addition to saving money by making our own syrups, I also don't have to worry about whether are not they are gluten free. For our family that's a big plus.
When I was growing up pancakes were a rare treat and when we did have them they were always eaten totally saturated with a store bought pancake syrup. After I was married with children of my own, my cousins wife, (Anita @ http://www.busyhandsbusyminds.blogspot.com/) shared with me her recipe for making HER OWN pancake syrup. For me, at the time, that was totally unheard of and I HAD to give it a try. Since then there has been no turning back.
I have come to realize that there are many, many ways to enjoy pancakes and (for me anyway) they DO NOT involve saturating them with store bought syrup. I thought I would share some of things that I enjoy as a topping for MY pancakes.
Chopped fresh fruit
Nutella with a little whipped cream
Homemade pancake syrup (occasionally)
Homemade Blueberry or Strawberry fruit syrup
Peanut Butter
I'm sure that there are many, many other wonderful pancake toppings, but these are the ones we most often use around here.
Here's the recipes for my homemade syrups.
Pancake Syrup
I'm not sure what happened to the original recipe I got from Anita, but I'm pretty sure this is close to it. Anyway this is how I make my syrup today.
sugar (amount varies depending on how much you want to make)
water (Use half as much water as you do sugar. Ex: 3 cups sugar, 1 1/2 cups water)
molasses (For three cups sugar I use 3 tablespoons molasses
vanilla (For three cups sugar I use 2 teaspoons vanilla)
maple flavoring (I use half as much maple as I do vanilla. For three cups sugar 1 teaspoon maple)
Mix together in saucepan on stove and bring to a rolling boil to dissolve sugar. If you like a runny syrup you can turn it off at that point or you can continue to simmer for a little longer to thicken. Don't cook it too long though or you may end up with hard candy :)
You can make as much or as little syrup as you like. I usually make a good bit and store it in empty pancake syrup bottles (from my mother) or empty ketchup bottles in the refrigerator. You can use any flavoring you like, this is just my preference.
HOMEMADE FRUIT SYRUP
3 cups fresh or frozen fruit (thawed)
1/2 to one cup sweetener (sugar, honey, etc.)
Fruit fresh (optional)
I place all of this in my Vitamix blender and run it on high for a couple of minutes. I've never tried it, but I'm sure you could use a regular blender just as well. My favorite fruits for syrup are blueberries and strawberries. I'm seriously considering making some with a few of the plums that I still have in the freezer :)
In addition to saving money by making our own syrups, I also don't have to worry about whether are not they are gluten free. For our family that's a big plus.
Friday, March 18, 2011
Delicious Green Bean Casserole
I was looking through my recipes yesterday looking for "something different" to prepare for my family and ran across my recipe for Green Bean Casserole. This is the same basic recipe that you find on the can of French Fried Onions you buy in the store with some slight changes to make it gluten free. In my opinion these changes make it MUCH better.
Since I have gluten sensitive family members I make my own Cream of Mushroom Soup and also my own French Fried Onions which is what I think makes this dish taste so much better than the way I used to make it.
I started with the French Fried Onions. These can be made ahead of time and stored in an air tight container in the refrigerator, unless you're like me and can't quit eating them :)
2 or 3 big sweet onions
enough milk for soaking the onions
1 1/2 - 2 teaspoons salt
pepper
flour (I used cornstarch, but any gluten free flour will do)
oil for frying
Mix flour, salt, and pepper. Slice onions and separate into rings. Dredge in the flour/seasonings mix and fry until golden brown. Drain. (Try not to eat to many, because you will need them for the casserole topping :)
Next I made the Cream of Mushroom soup. This can also be made ahead and frozen in one cup portions which is approximately the equivalent of a can of soup.
1 pound mushrooms (I used canned)
6 tablespoons butter
2 cups broth (I used turkey, but you could use chicken or vegetable)
2 cups milk (whole, low-fat, rice, soy)
6 tablespoons flour (I used cornstarch)
1 teaspoon dry mustard
salt to taste
pepper to taste
Saute mushrooms in olive oil and set aside. Next melt butter in a large pan and once the butter starts to bubble add your flour and spices. After the sauce has cooked for a few minutes add milk and broth and stir until the sauce thickens. When this has thickened add mushrooms.
Green Bean Casserole
Green beans (If using fresh you need about 2 pounds. I used about 3 cans.)
1 tbsp. gluten free soy sauce
Drain the beans and place in a large casserole dish. (If using fresh green beans, cook 4-5 minutes until they are bright green). Mix in the soup and soy sauce and top with the french fried onions. Bake for about 35 minutes at 350 degrees until hot and bubbly.
Since I have gluten sensitive family members I make my own Cream of Mushroom Soup and also my own French Fried Onions which is what I think makes this dish taste so much better than the way I used to make it.
I started with the French Fried Onions. These can be made ahead of time and stored in an air tight container in the refrigerator, unless you're like me and can't quit eating them :)
2 or 3 big sweet onions
enough milk for soaking the onions
1 1/2 - 2 teaspoons salt
pepper
flour (I used cornstarch, but any gluten free flour will do)
oil for frying
Mix flour, salt, and pepper. Slice onions and separate into rings. Dredge in the flour/seasonings mix and fry until golden brown. Drain. (Try not to eat to many, because you will need them for the casserole topping :)
Next I made the Cream of Mushroom soup. This can also be made ahead and frozen in one cup portions which is approximately the equivalent of a can of soup.
1 pound mushrooms (I used canned)
6 tablespoons butter
2 cups broth (I used turkey, but you could use chicken or vegetable)
2 cups milk (whole, low-fat, rice, soy)
6 tablespoons flour (I used cornstarch)
1 teaspoon dry mustard
salt to taste
pepper to taste
Saute mushrooms in olive oil and set aside. Next melt butter in a large pan and once the butter starts to bubble add your flour and spices. After the sauce has cooked for a few minutes add milk and broth and stir until the sauce thickens. When this has thickened add mushrooms.
Green Bean Casserole
Green beans (If using fresh you need about 2 pounds. I used about 3 cans.)
1 tbsp. gluten free soy sauce
Drain the beans and place in a large casserole dish. (If using fresh green beans, cook 4-5 minutes until they are bright green). Mix in the soup and soy sauce and top with the french fried onions. Bake for about 35 minutes at 350 degrees until hot and bubbly.
Thursday, March 10, 2011
Simple Smoothie Recipe
We drink a lot of breakfast smoothies and since I've recently been asked to share my smoothie recipe I thought I would share it here. This is a simple, basic recipe. There are many, many ways to make a good smoothie and it's really hard to mess them up.
Simple Smoothie
1/2 cup milk (whole, low-fat, rice, almond, soy,
any kind will do)
1 cup yogurt (I use plain or vanilla, but you can use
whatever you like)
fruit of choice (ex: 2 ripe bananas, 1/4 cup strawberries,etc.
I usually use fruit from my freezer)
1 teaspoon honey (or your sweetener of choice)
1/4 cup ice cubes (I omit the ice cubes when using
frozen fruit)
Place all ingredients into a blender and mix until smooth. I have an immersion blender that I use a lot of the time, especially if I'm only making one smoothie. There you have it! Smoothies made simple!
Simple Smoothie
1/2 cup milk (whole, low-fat, rice, almond, soy,
any kind will do)
1 cup yogurt (I use plain or vanilla, but you can use
whatever you like)
fruit of choice (ex: 2 ripe bananas, 1/4 cup strawberries,etc.
I usually use fruit from my freezer)
1 teaspoon honey (or your sweetener of choice)
1/4 cup ice cubes (I omit the ice cubes when using
frozen fruit)
Place all ingredients into a blender and mix until smooth. I have an immersion blender that I use a lot of the time, especially if I'm only making one smoothie. There you have it! Smoothies made simple!
Friday, March 4, 2011
Pineapple and Ham Casserole
I know I've been posting a lot of recipes lately, but for some reason I have really been in a "cooking mood" as my Mama would say. Since I always love to try new recipes I thought maybe some of you would too.
This is a recipe I got from my sister-in-law years ago and it's one of my husbands favorites. I don't make it very often because it's a little sweet for the rest of the family, but my husband loves it, so I do make it on occasion.
Pineapple and Ham Casserole
4 large cans pineapple tidbits, drained (save the juice)
2 cups shredded sharp cheese
2 cups sugar
12 tablespoons flour
2 cans chopped ham
Ritz cracker crumbs
2 sticks butter
Spray baking dish with non-stick spray and mix first two ingredients together and pour into baking dish. In separate bowl, blend with spoon 12 tablespoons pineapple juice and 12 tablespoons flour and 2 cups sugar. Pour over tidbits and cheese. Sprinkle 2 cans chopped ham over pineapple mix. Cover with Ritz cracker crumbs. Melt 2 sticks butter and pour over cracker crumbs. Bake at 325 degrees for 25 or 30 minutes.
You can substitute any ham that you may have on hand. It will take about 2 cups. We use gluten free pretzels crushed in place of ritz crackers to make this recipe gluten free. You can also use less butter than the recipe calls for or a butter substitute if you like.
This is a recipe I got from my sister-in-law years ago and it's one of my husbands favorites. I don't make it very often because it's a little sweet for the rest of the family, but my husband loves it, so I do make it on occasion.
Pineapple and Ham Casserole
4 large cans pineapple tidbits, drained (save the juice)
2 cups shredded sharp cheese
2 cups sugar
12 tablespoons flour
2 cans chopped ham
Ritz cracker crumbs
2 sticks butter
Spray baking dish with non-stick spray and mix first two ingredients together and pour into baking dish. In separate bowl, blend with spoon 12 tablespoons pineapple juice and 12 tablespoons flour and 2 cups sugar. Pour over tidbits and cheese. Sprinkle 2 cans chopped ham over pineapple mix. Cover with Ritz cracker crumbs. Melt 2 sticks butter and pour over cracker crumbs. Bake at 325 degrees for 25 or 30 minutes.
You can substitute any ham that you may have on hand. It will take about 2 cups. We use gluten free pretzels crushed in place of ritz crackers to make this recipe gluten free. You can also use less butter than the recipe calls for or a butter substitute if you like.
Thursday, March 3, 2011
Breakfast Casserole
I have a large 3-ring binder that I use to keep a copy of our favorite family recipes. I type up the recipe and place it in a plastic page protector and put in the binder, which I have divided into catergories. That way, anytime I want a recipe I can pull it from the binder and don't have to worry about spills or splashes, because the plastic cover wipes clean easily.
While looking through my binder recently I ran across this recipe for Breakfast Casserole. I haven't made it in a long time, but I think it will be on the menu soon.
Breakfast Casserole
6 slices bread (I use gluten free)
6 eggs beaten
2 cups milk (can use rice milk, soy milk, etc.)
1 pound sausage
1 1/2 cups shredded cheese
1 teaspoon salt
Dash of pepper
Butter bread lightly and place in greased 9 x 13 pan and set aside. Brown sausage and drain. Sprinkle sausage over bread and sprinkle cheese over sausage. Combine eggs, milk, salt, and pepper. Pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake at 350 degrees for 45 minutes or until set.
Additional things that can be added are chopped spinach, onion, garlic, bacon or ham in place of sausage, chopped broccoli, shredded carrot, etc. You can also top it with a fresh tomato slice and a little sour cream and salsa. I have never frozen this so I don't know if it freezes well or not.
While looking through my binder recently I ran across this recipe for Breakfast Casserole. I haven't made it in a long time, but I think it will be on the menu soon.
Breakfast Casserole
6 slices bread (I use gluten free)
6 eggs beaten
2 cups milk (can use rice milk, soy milk, etc.)
1 pound sausage
1 1/2 cups shredded cheese
1 teaspoon salt
Dash of pepper
Butter bread lightly and place in greased 9 x 13 pan and set aside. Brown sausage and drain. Sprinkle sausage over bread and sprinkle cheese over sausage. Combine eggs, milk, salt, and pepper. Pour over cheese. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake at 350 degrees for 45 minutes or until set.
Additional things that can be added are chopped spinach, onion, garlic, bacon or ham in place of sausage, chopped broccoli, shredded carrot, etc. You can also top it with a fresh tomato slice and a little sour cream and salsa. I have never frozen this so I don't know if it freezes well or not.
Tuesday, March 1, 2011
Homemade Gluten Free English Muffins
Anyone that has ever tried a gluten free biscuit knows that they just "ain't the same" as a "real" biscuit. Even though I have always made my biscuits from scratch when Bisquick came out with a gluten free biscuit mix I decided to give it a try. Well, if you're not thinking of them as an old fashioned biscuit they really aren't bad, but who can afford to buy the stuff? Like most gluten free, pre-packaged items it's expensive. I decided that I needed an alternative for my sweet son that absolutely loves bread. Giving up "good" homemade bread has been the hardest part of being gluten free for him.
Fortunately, over the last couple of years I have played around in the kitchen enough that we have come up with some pretty good breads that he is pleased with. Yesterday was another example. I've always liked to have breakfast foods cooked and in the freezer simply because I'm not a morning person and cooking breakfast is just "not my thing". In addition to fruit and cereal, the rest of my family has a choice of muffins, pancakes, and breakfast sandwiches. Caleb, due to being gluten free, has been stuck pretty much with fruit, muffins and pancakes because we had not found a good biscuit or English muffin substitute. Yesterday I decided it was time to experiment again and I came up with a very good English muffin and it seems to work quite well as a breakfast sandwich, even after being frozen. I found the recipe on http://www.iamglutenfree.blogspot.com/ and adapted it a little bit. I am very pleased with the result. Instead of using the flour blend she has listed I used one that I keep on hand. It uses basically the same ingredients, but mine doesn't have potato starch and sometimes it has brown rice and sometimes it doesn't depending on what I have on hand when I mix it up. It worked great though and the muffins were delicious. My cooking time was a little bit longer as well. *I don't have muffin tin rings so I used foil to make little pans to bake them in.
Gluten Free English Muffins
1/4 cup sorghum flour
1/4 brown rice flour
1/4 cup white rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1/4 cup potato starch
1 tsp. xanthan gum
1/2 tsp. salt
1 scant tsp. quick rise yeast
1 tsp. cooking oil
3/4 cup + 1 tbsp. warm water
Preheat oven to 375 degrees. Spray muffin tin rings with nonstick spray and dust with rice flour.
Mix dry ingredients in bowl of mixer. Add oil and water and mix until just blended, scraping down the sides to make sure you incorporate all of the dough. Then beat on high for another two minutes. Spoon dough into tin rings. Cover and let rise for 30 minutes. Bake for 15 minutes. Be prepared: they will not be browned on the top, but they will be browned on the bottom.
IMPORTANT: Let cool before splitting and eating (delicious toasted or untoasted).
*When Caleb first had to go gluten free I learned to make hamburger buns for him. Since I didn't have any pans the right size my Dad made me a wooden mold the same diameter and depth of a hamburger bun. I take foil and fold it over the round mold and up the sides to make individual pans. Spray them with cooking spray and they work great!
Fortunately, over the last couple of years I have played around in the kitchen enough that we have come up with some pretty good breads that he is pleased with. Yesterday was another example. I've always liked to have breakfast foods cooked and in the freezer simply because I'm not a morning person and cooking breakfast is just "not my thing". In addition to fruit and cereal, the rest of my family has a choice of muffins, pancakes, and breakfast sandwiches. Caleb, due to being gluten free, has been stuck pretty much with fruit, muffins and pancakes because we had not found a good biscuit or English muffin substitute. Yesterday I decided it was time to experiment again and I came up with a very good English muffin and it seems to work quite well as a breakfast sandwich, even after being frozen. I found the recipe on http://www.iamglutenfree.blogspot.com/ and adapted it a little bit. I am very pleased with the result. Instead of using the flour blend she has listed I used one that I keep on hand. It uses basically the same ingredients, but mine doesn't have potato starch and sometimes it has brown rice and sometimes it doesn't depending on what I have on hand when I mix it up. It worked great though and the muffins were delicious. My cooking time was a little bit longer as well. *I don't have muffin tin rings so I used foil to make little pans to bake them in.
Gluten Free English Muffins
1/4 cup sorghum flour
1/4 brown rice flour
1/4 cup white rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1/4 cup potato starch
1 tsp. xanthan gum
1/2 tsp. salt
1 scant tsp. quick rise yeast
1 tsp. cooking oil
3/4 cup + 1 tbsp. warm water
Preheat oven to 375 degrees. Spray muffin tin rings with nonstick spray and dust with rice flour.
Mix dry ingredients in bowl of mixer. Add oil and water and mix until just blended, scraping down the sides to make sure you incorporate all of the dough. Then beat on high for another two minutes. Spoon dough into tin rings. Cover and let rise for 30 minutes. Bake for 15 minutes. Be prepared: they will not be browned on the top, but they will be browned on the bottom.
IMPORTANT: Let cool before splitting and eating (delicious toasted or untoasted).
*When Caleb first had to go gluten free I learned to make hamburger buns for him. Since I didn't have any pans the right size my Dad made me a wooden mold the same diameter and depth of a hamburger bun. I take foil and fold it over the round mold and up the sides to make individual pans. Spray them with cooking spray and they work great!
Wednesday, February 23, 2011
Gluten Free Dessert Idea
This was a spur of the moment dessert that I threw together Saturday afternoon and surprisingly it turned out wonderful. I'll share with you what I did although I don't have an exact recipe, because I was making it up as I went along.
The first thing I did was take inventory of my kitchen cabinets. I discovered a bag of marshmallows, 3/4 bag of chocolate chips, and a box of Rice Chex cereal.
I melted half of the marshmallows with butter, added enough Rice Chex cereal to "smush together" to press into the bottom of a baking dish to form a "crust". I then melted all of the chocolate chips with the rest of the marshmallows and about a tablespoon of butter and spread it on top of the "crust". I topped that with dry Rice Chex cereal and sort of "smushed" them into the gooey chocolate/marshmallow mix already in the pan. After they had cooled a little bit I sliced them into bars. It was quick and easy and very, very good.
The first thing I did was take inventory of my kitchen cabinets. I discovered a bag of marshmallows, 3/4 bag of chocolate chips, and a box of Rice Chex cereal.
I melted half of the marshmallows with butter, added enough Rice Chex cereal to "smush together" to press into the bottom of a baking dish to form a "crust". I then melted all of the chocolate chips with the rest of the marshmallows and about a tablespoon of butter and spread it on top of the "crust". I topped that with dry Rice Chex cereal and sort of "smushed" them into the gooey chocolate/marshmallow mix already in the pan. After they had cooled a little bit I sliced them into bars. It was quick and easy and very, very good.
Tuesday, February 22, 2011
Ham Pot Pie
I cooked a large ham yesterday, so for supper we had Ham Pot Pie and Salad. It was soooo good that I thought I would share the recipe. Since I didn't have an actual recipe to go by, I'm just putting what I did. You can use any vegetables that you have on hand. Quantities will vary depending on your families size.
Ham Pot Pie
2 tablespoons butter (or butter substitute)
1 onion (chopped)
2 cloves garlic (chopped)
chopped ham
cubed potatoes (I used three large ones)
sliced carrots (I used about a cup of baby carrots sliced thin)
1/2 cup ham broth
1/2 cup water
3 tablespoons cornstarch (If you're allergic to corn, tapioca starch should work fine)
Milk (rice or soy milk will also work)
Boiled eggs (I used three. Eggs can be omitted if you have food sensitivities)
Biscuit dough (I used gluten free)
Melt butter in skillet and add chopped onions and garlic. Cook until tender and translucent. Add potatoes and carrots, 1/2 cup ham broth and 1/2 cup water. Cook until potatoes and carrots are tender, adding more water as needed to keep vegetables from sticking. When vegetables are tender add chopped ham (mine was actually shredded) and enough water to cover meat and vegetables and let simmer while you mix cornstarch with enough milk to make a paste. Add to vegetables and ham. Let simmer a few minutes while it thickens. Depending on how "juicy" you want your pie you may need to add more water. Add seasonings if desired. My ham and broth was salty enough that all I added was a little pepper. Pour into deep casserole pan and add boiled eggs. Mix biscuit dough and drop by spoonfuls on top of filling. Bake at 350 degrees until biscuits are browned.
Ham Pot Pie
2 tablespoons butter (or butter substitute)
1 onion (chopped)
2 cloves garlic (chopped)
chopped ham
cubed potatoes (I used three large ones)
sliced carrots (I used about a cup of baby carrots sliced thin)
1/2 cup ham broth
1/2 cup water
3 tablespoons cornstarch (If you're allergic to corn, tapioca starch should work fine)
Milk (rice or soy milk will also work)
Boiled eggs (I used three. Eggs can be omitted if you have food sensitivities)
Biscuit dough (I used gluten free)
Melt butter in skillet and add chopped onions and garlic. Cook until tender and translucent. Add potatoes and carrots, 1/2 cup ham broth and 1/2 cup water. Cook until potatoes and carrots are tender, adding more water as needed to keep vegetables from sticking. When vegetables are tender add chopped ham (mine was actually shredded) and enough water to cover meat and vegetables and let simmer while you mix cornstarch with enough milk to make a paste. Add to vegetables and ham. Let simmer a few minutes while it thickens. Depending on how "juicy" you want your pie you may need to add more water. Add seasonings if desired. My ham and broth was salty enough that all I added was a little pepper. Pour into deep casserole pan and add boiled eggs. Mix biscuit dough and drop by spoonfuls on top of filling. Bake at 350 degrees until biscuits are browned.
Friday, February 18, 2011
Peanut Butter Muffins
Muffins are one of the things that I try to keep baked and in the freezer. They heat up quick and are "almost" as good as fresh from the oven. These peanut butter muffins are usally a hit with everyone that tries them. I honestly cannot remember where I got the original recipe for these, but I think it was from an old cookbook my mother had. Anyway, as always, I make changes as needed to fit whatever ingredients I have on hand and also to adapt to gluten free.
Here's the original recipe.
Peanut Butter Muffins
1 3/4 cups sifted flour (all purpose)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, firmly packed
1/3 cup peanut butter
1 egg
1 cup buttermilk
Sift together flour, soda, and salt. Mix sugar with peanut butter until well blended. Beat egg and add to peanut butter mixture. Beat until smooth. Add flour alternately with buttermilk. Beat after each addition until batter is smooth. Spoon batter into a well-greased muffin pan. Bake at 350 degrees until done. This makes 1 loaf or 12 medium muffins.
Here's the original recipe.
Peanut Butter Muffins
1 3/4 cups sifted flour (all purpose)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, firmly packed
1/3 cup peanut butter
1 egg
1 cup buttermilk
Sift together flour, soda, and salt. Mix sugar with peanut butter until well blended. Beat egg and add to peanut butter mixture. Beat until smooth. Add flour alternately with buttermilk. Beat after each addition until batter is smooth. Spoon batter into a well-greased muffin pan. Bake at 350 degrees until done. This makes 1 loaf or 12 medium muffins.
Thursday, February 10, 2011
Cheeseburger Soup
A while back I purchased a new cookbook on Amazon titled "Make it Fast, Cook It Slow." All of the recipes in it are either gluten free or easily adaptable to gluten free. I decided to try the recipe for Cheeseburger soup last night and I have to say it was delicious. I admit that I only used her recipe for a guideline though. I didn't have some of the things on hand so this is how MY recipe ended up.
1 pound ground deer meat (browned)
4 cups beef broth
1 onion (chopped)
2 garlic cloves (chopped)
4 potatoes ( peeled and cut into small pieces)
2 cups grated cheddar cheese
1 cup milk
The original recipe is designed to be cooked in the crockpot, but since I waited so late to start mine I just did it on the stove. My family loved it so much I think it will become a regular around here.
Oh, I also made a pot of rice and the soup was really good over the rice. I know that isn't exactly a balanced meal, but oh well :)
If you decide you're interested in having the "Make it Fast, Cook it Slow"
cookbook by Stephanie O'Dea I would appreciate it if you would help me out by shopping through my Amazon link in the sidebar. It's a really great cookbook with lots of delicious recipes that are not too complicated for the average person, which is exactly what I need :)
1 pound ground deer meat (browned)
4 cups beef broth
1 onion (chopped)
2 garlic cloves (chopped)
4 potatoes ( peeled and cut into small pieces)
2 cups grated cheddar cheese
1 cup milk
The original recipe is designed to be cooked in the crockpot, but since I waited so late to start mine I just did it on the stove. My family loved it so much I think it will become a regular around here.
Oh, I also made a pot of rice and the soup was really good over the rice. I know that isn't exactly a balanced meal, but oh well :)
If you decide you're interested in having the "Make it Fast, Cook it Slow"
cookbook by Stephanie O'Dea I would appreciate it if you would help me out by shopping through my Amazon link in the sidebar. It's a really great cookbook with lots of delicious recipes that are not too complicated for the average person, which is exactly what I need :)
Friday, February 4, 2011
Homemade Turkey Rice Soup
I had a craving for this soup a couple of days ago and just had to make it for lunch. It is soooo good!
Homemade Turkey Rice Soup
2 cups turkey stock (freezer)
2 cups water
1 cup chopped turkey (freezer)
1 onion chopped
2 cloves garlic chopped
1 cup uncooked rice
3 carrots chopped
salt, pepper, parsley, onion salt, celery salt to taste
All measurements are approximate. Feel free to experiment.
Put all ingredients into pot together and cook until carrots and rice are tender. I usually cook it on low for a while to let all of the flavors mingle really well. This soup is one of our family favorites and it also freezes well.
Homemade Turkey Rice Soup
2 cups turkey stock (freezer)
2 cups water
1 cup chopped turkey (freezer)
1 onion chopped
2 cloves garlic chopped
1 cup uncooked rice
3 carrots chopped
salt, pepper, parsley, onion salt, celery salt to taste
All measurements are approximate. Feel free to experiment.
Put all ingredients into pot together and cook until carrots and rice are tender. I usually cook it on low for a while to let all of the flavors mingle really well. This soup is one of our family favorites and it also freezes well.
Wednesday, February 2, 2011
Gluten Free Haystacks
My children love homemade candy and haystacks are one of their favorites. During the Christmas holidays I adapted my recipe so that it would be gluten free for Caleb. It was really good and has ended up being a favorite of everyone. During Christmas I made both gluten free and non-gluten free haystacks, but the last time I made them I only made the gluten free ones and had no complaints. I haven't been making many sweets lately, but I think it's time to fix that :) Here's my recipe for gluten free haystacks.
Haystacks
1 - 12 oz. bag gluten free butterscotch morsels
1 cup gluten free miniature marshmallows
1/2 cup gluten free peanut butter
1 cup peanuts or pecans (optional)
Chex cereal (I've used both Corn and Rice Chex. Both are gluten free.)
Melt butterscotch morsels and peanut butter slowly and then add marshmallows. Cook slowly until marshmallows are partially melted and add Chex cereal. (I add enough to be plenty crunchy, but not so much that it won't stick together). Drop by spoonfuls onto wax paper and allow to set until firm. Enjoy!
Haystacks
1 - 12 oz. bag gluten free butterscotch morsels
1 cup gluten free miniature marshmallows
1/2 cup gluten free peanut butter
1 cup peanuts or pecans (optional)
Chex cereal (I've used both Corn and Rice Chex. Both are gluten free.)
Melt butterscotch morsels and peanut butter slowly and then add marshmallows. Cook slowly until marshmallows are partially melted and add Chex cereal. (I add enough to be plenty crunchy, but not so much that it won't stick together). Drop by spoonfuls onto wax paper and allow to set until firm. Enjoy!
Friday, January 28, 2011
Crockpot Meatloaf
I've been trying to do more crockpot cooking lately, which has led to experimenting with recipes that I usually cook in the oven. This is my usual meatloaf recipe that I thought I would try cooking in the crockpot and it turned out great. I don't see any reason why you couldn't mix it up and freeze it to be cooked in the crockpot later if you want to. I already do that for meatloaf to be cooked in the oven and don't see why it wouldn't work in the crockpot.
I really don't use an actual recipe so all amounts are my best guess.
2 pounds ground beef (I used ground deer)
3 eggs
1 cup gluten free rolled oats
1/2 onion (chopped)
1 medium sized can of tomato sauce
salt & pepper to taste
Mix all together and shape to fit your crockpot. I have one oval shaped crockpot so I made my meatloaf into a log, but you could make it round and it should work fine. I cooked it on low for 7 hours.
Since I used deer meat I didn't have a lot of grease settle on the bottom of the crock, but if you are using ground beef you may need to use a rack or possibly drain the meat part way through cooking. Also, we don't put a sauce on top of our meatloaf. I'm not sure how it would work to put the sauce on at the beginning of your cooking time, but it may be fine. You could possibly add it about an hour or so before it's finished cooking. Play around with it and see what works for you. Half the fun of cooking is trying new things :)
So far I've had two successful crockpot experiments this week and this makes me very happy :)
I really don't use an actual recipe so all amounts are my best guess.
2 pounds ground beef (I used ground deer)
3 eggs
1 cup gluten free rolled oats
1/2 onion (chopped)
1 medium sized can of tomato sauce
salt & pepper to taste
Mix all together and shape to fit your crockpot. I have one oval shaped crockpot so I made my meatloaf into a log, but you could make it round and it should work fine. I cooked it on low for 7 hours.
Since I used deer meat I didn't have a lot of grease settle on the bottom of the crock, but if you are using ground beef you may need to use a rack or possibly drain the meat part way through cooking. Also, we don't put a sauce on top of our meatloaf. I'm not sure how it would work to put the sauce on at the beginning of your cooking time, but it may be fine. You could possibly add it about an hour or so before it's finished cooking. Play around with it and see what works for you. Half the fun of cooking is trying new things :)
So far I've had two successful crockpot experiments this week and this makes me very happy :)
Thursday, January 27, 2011
Homemade Bar-b-que Sauce
I posted this recipe a while back, but since it is our absolute favorite Bar-b-que sauce I thought I would share it again. We love this on pulled pork sandwiches, hamburgers, deer meat and really just about anything else you would serve with bar-b-que sauce. You can make it as hot or mild as you like by adjusting the amount of red pepper used.
Bar-b-que Sauce
80 oz. ketchup
1 pint water
1 1/2 teaspoons cloves
1/2 box red peppers (I use ground red pepper)
1 pint vinegar
1 cup mustard
1 tablespoon chili powder
After ingredients are dissolved, cook on low for about 20 minutes. Let cool and put into containers. Enjoy!
Bar-b-que Sauce
80 oz. ketchup
1 pint water
1 1/2 teaspoons cloves
1/2 box red peppers (I use ground red pepper)
1 pint vinegar
1 cup mustard
1 tablespoon chili powder
After ingredients are dissolved, cook on low for about 20 minutes. Let cool and put into containers. Enjoy!
Tuesday, January 25, 2011
Crockpot Chicken Pie
I had never made Chicken Pie in the crockpot until recently, but I knew there had to be a way. This is what I did and it turned out great.
Crockpot Chicken Pie
If you spray the the crock of your crockpot before adding ingredients it should help with clean up later.
Chicken (I chopped up a couple of uncooked chicken
breasts into small pieces, but you could use
turkey, beef, or whatever you have on hand).
Vegetables (chopped) ( I used potatoes, carrots, onion,
and garlic, but you could use corn,
green beans, peas, etc.)
Seasonings - (I used salt, pepper, celery salt, and
onion powder)
1 can of cream of chicken soup (I used my homemade cream of turkey soup)
Milk ( I didn't measure, but it was probably about a cup of milk.)
Put all of this into the crockpot and cover with biscuit topping.
2 cups of gluten free baking mix
1 stick butter (melted)
Add milk until it reaches spreadable consistency.
I cooked this for about six hours on low. We usually eat our chicken pie over rice, but next time I will probably skip the rice and serve it with a salad for a complete meal.
It was really good and so easy and by using the vegetables and meat I already had on hand it was very inexpensive.
Crockpot Chicken Pie
If you spray the the crock of your crockpot before adding ingredients it should help with clean up later.
Chicken (I chopped up a couple of uncooked chicken
breasts into small pieces, but you could use
turkey, beef, or whatever you have on hand).
Vegetables (chopped) ( I used potatoes, carrots, onion,
and garlic, but you could use corn,
green beans, peas, etc.)
Seasonings - (I used salt, pepper, celery salt, and
onion powder)
1 can of cream of chicken soup (I used my homemade cream of turkey soup)
Milk ( I didn't measure, but it was probably about a cup of milk.)
Put all of this into the crockpot and cover with biscuit topping.
2 cups of gluten free baking mix
1 stick butter (melted)
Add milk until it reaches spreadable consistency.
I cooked this for about six hours on low. We usually eat our chicken pie over rice, but next time I will probably skip the rice and serve it with a salad for a complete meal.
It was really good and so easy and by using the vegetables and meat I already had on hand it was very inexpensive.
Thursday, January 20, 2011
Homemade Baked Beans
These beans are delicious and since I already have all of the ingredients on hand it's inexpensive for me to make. I like to keep some in the freezer for a quick and easy side dish that's good with just about anything.
(I got this recipe from About.com Southern Food and adapt it as needed to the ingredients I have on hand)
Homemade Baked Beans
3 cups of dried white navy beans, soaked and simmered until tender (I also used mixed beans on occasion)
1 1/2 cups ketchup
1 1/2 cups water
1/4 cup molasses
1 large onion chopped
1 tablespoon dry mustard
1 tablespoon salt
6 slices of uncooked salt pork or bacon, diced
1 cup brown sugar
Place all ingredients in slow cooker; cover and cook for 8-10 hours on low. Stir a few times if possible.
(If you use gluten free bacon and ketchup then this also makes a delicious gluten free side dish)
(I got this recipe from About.com Southern Food and adapt it as needed to the ingredients I have on hand)
Homemade Baked Beans
3 cups of dried white navy beans, soaked and simmered until tender (I also used mixed beans on occasion)
1 1/2 cups ketchup
1 1/2 cups water
1/4 cup molasses
1 large onion chopped
1 tablespoon dry mustard
1 tablespoon salt
6 slices of uncooked salt pork or bacon, diced
1 cup brown sugar
Place all ingredients in slow cooker; cover and cook for 8-10 hours on low. Stir a few times if possible.
(If you use gluten free bacon and ketchup then this also makes a delicious gluten free side dish)
Wednesday, January 19, 2011
Spur of the Moment Pasta Salad
Thought I would share a pasta salad recipe that my daughter came up with last week. Like all mothers, many of her recipes are created spur of the moment, with the ingredients on hand. Since Alan was out of town and Amanda was preparing meals for only Rachel and herself, she decided on pasta salad.
1 package gluten free pasta (prepared according to label directions)
Small amount of nice-n-cheesy (amount of cheese differs according to how much pasta you have)
Poppy Seed Dressing
Lightly steamed vegetables of choice (She used carrots, broccoli, snap peas, onion, garlic)
Turkey or Chicken (already cooked and chopped) (optional)
Melt nice-n-cheesy in microwave and add poppy seed dressing to taste (or until preferred consistency). Mix vegetables and pasta together and then drizzle dressing over the top. You can serve this either hot or cold, but I personally prefer it hot. Amanda added already cooked and chopped turkey to her serving.
Although this is a quick and simple recipe it is delicious. Give it a try!
Spur of the Moment Pasta Salad
"Amanda's Way"
1 package gluten free pasta (prepared according to label directions)
Small amount of nice-n-cheesy (amount of cheese differs according to how much pasta you have)
Poppy Seed Dressing
Lightly steamed vegetables of choice (She used carrots, broccoli, snap peas, onion, garlic)
Turkey or Chicken (already cooked and chopped) (optional)
Melt nice-n-cheesy in microwave and add poppy seed dressing to taste (or until preferred consistency). Mix vegetables and pasta together and then drizzle dressing over the top. You can serve this either hot or cold, but I personally prefer it hot. Amanda added already cooked and chopped turkey to her serving.
Although this is a quick and simple recipe it is delicious. Give it a try!
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| Lightly steamed vegetables |
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The finished product. Delicious! |
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