No more pics for a while... :( My digital camera is fried! Not good with a new little one due soon. We will have to invest in a new one soon - it was only about a year old, but with activity and little ones it had been dropped several times. It took us a while to get the pics that I used in the last post so I figured we were on the way out with it. It just was not responding right. I was able to get one more picture of Joseph before the screen went completely black and now the shutter wont even shut.
Anyway...
I made some soup that uses onions, potatoes, carrots, broccoli and cauliflower tonight! Very easy and yummy and of course GF! Only one dish required to make it so easy clean up too. Not dairy free, but could easily be modified to be so.
Ingredients:
2 onions sliced (I thinly sliced to help with cooking)
Butter, calls for about 2 TBSP (but I used more)
6 cloves garlic, minced
about 5 cups chicken stock/broth (Make sure it is a GF one if you are on GF diet!)
about 2 1/2 pounds potatoes, (wash first) peeled and quartered (again I did smaller to help reducing cooking time) - reserve peels *
2 carrots, peeled and sliced
Broccoli (I used 2 crowns), discard tough stems
Cauliflower (used about 1/2 a head), separated into flowerets
3/4 c milk
3/4 c whipping cream
1 tsp salt
Shredded Cheddar Cheese (calls for 1 c, but more is better with my family - ended up using about 2 1/2 c)
pepper to taste (omitted for my family)
Directions:
* In dutch oven or stock pot, cook onions in hot butter until soft and golden brown.
* Add garlic and continue cooking.
* Add chicken stock, potatoes, and carrots.
* Bring to boil and reduce heat.
* Cover and let simmer until fork tender (about one hour).
* Add broccoli and cauliflower.
* Cover and simmer about 1 hour.
* Lightly puree with potato masher until coarsely mixed.
* Add milk, cream, salt and pepper (if desired).
* Blend (if desired) with immersible mixer and add water, if needed, to desired consistency.
* Stir in cheese.
I used my immersible mixer for the first time with this and will obviously need some practice. I used it a little too well and it is completely smooth. Still very good, but some chunks would be nice too.
* With the reserved potato peels, rub in vegetable oil (about 2 TBSP) and bake at 400 for about 15 minutes, until crisp. Use as a topping on the soup. :) This way you are not loosing the nutritional value of the skins - where most of the nutrition in potatoes is!
Would probably also be good with a little bacon bits or cheese as topping. If GF, be careful using store-bought bacon bits.
Wednesday, February 3, 2010
Saturday, January 30, 2010
Sausage Cheese Muffins
1 1/2 lb. breakfast pan sausage, cooked and crumbled - MAKE SURE IT IS GLUTEN FREE! (I am currently using Farmland brand from Target, but looking at getting from local supplier)
3 c Sorghum Flour Mix
2 TBSP Baking Powder
1 tsp salt
1 tsp xanthan gum
2 TBSP sugar
1 egg, slightly beaten
2 c milk
2 c shredded Cheddar Cheese
Combine Flour Mix, baking powder, salt, xanthan gum, and sugar. Add egg and milk. Mix to combine. Stir in cheese and sausage.
Spoon into WELL sprayed muffin tins (stick easily!). Bake at 350 for 20 minutes or until golden brown.
Banana Nut Muffins
1/2 c butter1 c sugar
2 c Sorghum Flour Mix (see previous post)
1 tsp baking powder
1/2 tsp baking soda
1/4 c yogurt
2 bananas, mashed
1 tsp GF vanilla
1 tsp xanthan gum
1/4 tsp salt
2 eggs
2 TBSP flax seed meal
pecan pieces (as much as wanted)
Cream together butter and sugar. I add in "soft" bananas split in half and mash them in with the butter and sugar at this point.
Add remaining ingredients except nuts. Mix until combined. Add in nuts and mix. Spoon batter into sprayed tins (again I am using a lot of my mini-muffin tins lately - easy snack size!). Can also be put in loaf or mini loaf pans.
Bake at 350 for 20-30 minutes or until toothpick comes out clean (they will be lightly golden brown, as in photo).
Sorghum Flour Mix
This is the mix that I use most of the time. Works very well for most everything - very versatile!
7 cups Sorghum Flour
2 cups Potato Starch (NOT Potato Flour!)
1 cup Tapioca Starch
7 cups Sorghum Flour
2 cups Potato Starch (NOT Potato Flour!)
1 cup Tapioca Starch
Carrot Muffins
Recipe from: "The Complete Book of Gluten-Free Cooking" by Jennifer Cinquepalmi (with some modifications)
No picture at the moment - one bag eaten the other in freezer. (Yes they freeze well!)
* 2 1/2 c Sorghum Flour
* 3/4 c Potato Starch (NOT Potato Flour)
* 1/4 c Tapioca Starch
* 1 1/2 c Brown Sugar
* 1 tsp baking soda
* 2 tsp baking powder
* 1 tsp xanthan gum
* 1 tsp salt
* 2 tsp cinnamon
* 2 eggs
* 1/2 c oil
* 2 tsp GF vanilla
* 2 TBSP flax seed meal
* Crushed Pineapple in its own juice (about 1 8oz can) - DO NOT DRAIN! (Think I ended up using 11 oz as I had a 22 oz can - made two batches)
* 2 c shredded carrots
* 1/2 c applesauce
Directions:
Mix together sorghum flour, potato starch, tapioca starch, brown sugar, baking soda, baking powder, xanthan gum, salt, and cinnamon.
Add eggs, oil, vanilla and flax seed meal. Beat at medium speed until well blended. Add pineapple, carrots, and applesauce. Mix on low until well combined.
Spoon batter into sprayed muffin tins (I made mini-muffins for easy snacking for me and kids). Bake at 350 for 20-25 minutes.
No picture at the moment - one bag eaten the other in freezer. (Yes they freeze well!)
* 2 1/2 c Sorghum Flour
* 3/4 c Potato Starch (NOT Potato Flour)
* 1/4 c Tapioca Starch
* 1 1/2 c Brown Sugar
* 1 tsp baking soda
* 2 tsp baking powder
* 1 tsp xanthan gum
* 1 tsp salt
* 2 tsp cinnamon
* 2 eggs
* 1/2 c oil
* 2 tsp GF vanilla
* 2 TBSP flax seed meal
* Crushed Pineapple in its own juice (about 1 8oz can) - DO NOT DRAIN! (Think I ended up using 11 oz as I had a 22 oz can - made two batches)
* 2 c shredded carrots
* 1/2 c applesauce
Directions:
Mix together sorghum flour, potato starch, tapioca starch, brown sugar, baking soda, baking powder, xanthan gum, salt, and cinnamon.
Add eggs, oil, vanilla and flax seed meal. Beat at medium speed until well blended. Add pineapple, carrots, and applesauce. Mix on low until well combined.
Spoon batter into sprayed muffin tins (I made mini-muffins for easy snacking for me and kids). Bake at 350 for 20-25 minutes.
Back to Baking Newer Stuff
I have been sticking to a lot of familiar stuff while trying some new stuff out - still having to play with most, but I am trying to start stocking things away for when the new baby comes so have a few to share.
Will be posting Banana Nut Muffins, Sausage Cheese Muffins, and Carrot Muffins in a few minutes...
We are trying out a croissant recipe, but wont know how it turns out until later tonight or tomorrow - depending on how good I am feeling later today (at least 30 minutes before I can work with it again!).
Will be posting Banana Nut Muffins, Sausage Cheese Muffins, and Carrot Muffins in a few minutes...
We are trying out a croissant recipe, but wont know how it turns out until later tonight or tomorrow - depending on how good I am feeling later today (at least 30 minutes before I can work with it again!).
Thursday, November 26, 2009
Thanksgiving Dinner
Our families Thanksgiving feast! (From top center - below Katherine - clockwise, Rolls, Green Bean Casserole, Turkey, Sweet Potato Casserole, Gravy, Mashed Potatoes)We do similar for Christmas so probably wont be posting as much about food then, but will focus more on some of the treats we make around that time.
Not detailing all the recipes I used for Thanksgiving. If you want/need more info on something just ask!
The Turkey before it was cut. This was a wonderful turkey breast from the Fran's Fryer buying group I participate in. Robert, the kids, nor I care that much for the dark meat so I do not figure there is a reason to buy it! We put the turkey in a brine over night - Recipe really easy. Water (about 2 quarts) to boil, add course salt (about 1 pound) - I use Frontier, stir until dissolved, add about 1 pound of brown sugar (again I use light brown sugar), stir until dissolved. We put the turkey in one of the big drink type coolers, pour brine over it, cover in ice, add water to completely cover turkey and let it sit the garage overnight. In morning rinse turkey and put in oven - and it comes out like this!
Rolls - they have already been into. LOL Think I posted on these already, but if not just tell me and I will add the recipe. (Not going through all old posts right now as I am getting these up.)Quick, easy, time needed to rise. Biggest thing is that your hands HAVE to be drowned in cool water to handle the dough easily. Other than that super easy.
Katherine helping put apples, prepared by daddy with mommy advise on substitute for flours and such (just used my sorghum flour mix). Robert prefers McIntosh Apples and I was able to find some in decent condition so that is what these are.
Apple Pie ready to go in oven. I have not tried the crust yet, that was the only new part. I was very hopeful on this one, but Robert said - not that good. So back to drawing board on that one! Still looking for a good gluten free pie crust that is EASY to work with. This one was fairly easy to work with, but taste is important to us... I will keep trying and post when we FINALLY get something successful!
My first cheesecake ever! It was actually easier then I thought. Will me making it more often for sure. Still going to be working on some details, but it was good, although it did split at the top while in the fridge cooling.
Green Bean Casserole
This has been one of those family traditions that I have greatly missed, especially at Thanksgiving and Christmas! I was determined this year to figure this one out for me and the kids...
I got a new cookbook and it gave me ideas on how to do it, although - like with most recipes - I have already started making modifications.
The biggest problem with the green bean casserole, and the big hold up, had been the fried onions (French's Fried Onions are NOT Gluten Free) and the condensed cream of mushroom soup. Of courses I modified the regular recipe when I used to make it for family dinners anyway, but these and of course the green beans were essential ingredients!
I took ideas from several recipes from "Gluten-Free Deliciously" by Jennifer Cinquepalmi and of course modified them.
First the Fried Onions -
Thinly slice onions (I used medium yellow onions and they were WONDERFUL) and separate into individual rings. I ended up using about 3 medium onions.
For breading - I put approximately equal amounts of GF Pretzels (I use the Ener-G Circular Pretzels; cant remember the name right now) and Rice Chex in my food processor and combine until a fine powder is formed.
In a medium skillet put about 4 TBSP olive oil and warm. Place onions in skillet and sprinkle about 2 TBSP Brown Sugar (I always use Light Brown Sugar) over onions.
Stirring frequently cook until very tender.
Put the breading into a bowl and in small batches take tender onions and put in breading and mix well to cover. This is where my recipe really differs. In the book it says put them aside and they are ready to use. They were WAY too soft for my liking! I put the breaded onions into the oven at 350 for 15-20 minutes and they were crispy and tasted absolutely wonderful and very similar to the French's! They are definately not the same, but you get the idea - and they are probably actually healthier (like most things that I end up changing!).
Cream of Mushroom Soup - (I doubled this recipe for the casserole.)
1 cup cold milk
2 TBSP cornstarch
1 1/2 TBSP butter
1 tsp chicken bouillon (I use Frontier Chicken Flavor Broth Powder as I cannot find GF bouillon)
1/2 tsp salt
dash of pepper (we use less so I just sprinkled a little in)
I also added 1/2 tsp garlic powder as the first batch did not tast right to me.
The original recipe calls for 4-oz can mushroom pieces and I prefer to use fresh mushrooms, which I had already so it worked great. Learned from first batch that I needed to add them sooner in the process though.
Directions -
In a small saucepan, whisk milk and cornstarch until WELL blended. If you dont you will end up with clumps of cornstarch. Stir in butter, bouillon, salt and pepper. Heat to boiling, stirring frequently. I added the fresh mushrooms as soon as the butter started melting. Once boiling, simmer on low for about 1 minute or until thickened to desired consistancy.
(You can substitute 1/2 c chicken pieces for cream of chicken or 1/2 cup chopped celery for cream of celery.)
Green Bean Casserole -
Finally to the actually casserole. The other steps are actually really quick and easy and this is not much different.
Mix the Cream of Mushroom, some of the fried onions, and green beans (this is one time I just used canned green beans, rare thing now!). I used about 32 oz, drained. Mix these well.
Bake at 350 for about 30 minutes.
Top with remaining fried onions and bake additional 10-15 minutes.
Robert did not care for the onions on top, but of course he has never been fond of onions. Katherine does not like it because it has onions in it and Daddy does not like the onions. LOL
I thought it was wonderful! Next time I will just make me onions to put on the top of mine. :)
I got a new cookbook and it gave me ideas on how to do it, although - like with most recipes - I have already started making modifications.
The biggest problem with the green bean casserole, and the big hold up, had been the fried onions (French's Fried Onions are NOT Gluten Free) and the condensed cream of mushroom soup. Of courses I modified the regular recipe when I used to make it for family dinners anyway, but these and of course the green beans were essential ingredients!
I took ideas from several recipes from "Gluten-Free Deliciously" by Jennifer Cinquepalmi and of course modified them.
First the Fried Onions -
Thinly slice onions (I used medium yellow onions and they were WONDERFUL) and separate into individual rings. I ended up using about 3 medium onions.
For breading - I put approximately equal amounts of GF Pretzels (I use the Ener-G Circular Pretzels; cant remember the name right now) and Rice Chex in my food processor and combine until a fine powder is formed.
In a medium skillet put about 4 TBSP olive oil and warm. Place onions in skillet and sprinkle about 2 TBSP Brown Sugar (I always use Light Brown Sugar) over onions.
Stirring frequently cook until very tender.
Put the breading into a bowl and in small batches take tender onions and put in breading and mix well to cover. This is where my recipe really differs. In the book it says put them aside and they are ready to use. They were WAY too soft for my liking! I put the breaded onions into the oven at 350 for 15-20 minutes and they were crispy and tasted absolutely wonderful and very similar to the French's! They are definately not the same, but you get the idea - and they are probably actually healthier (like most things that I end up changing!).
Cream of Mushroom Soup - (I doubled this recipe for the casserole.)
1 cup cold milk
2 TBSP cornstarch
1 1/2 TBSP butter
1 tsp chicken bouillon (I use Frontier Chicken Flavor Broth Powder as I cannot find GF bouillon)
1/2 tsp salt
dash of pepper (we use less so I just sprinkled a little in)
I also added 1/2 tsp garlic powder as the first batch did not tast right to me.
The original recipe calls for 4-oz can mushroom pieces and I prefer to use fresh mushrooms, which I had already so it worked great. Learned from first batch that I needed to add them sooner in the process though.
Directions -
In a small saucepan, whisk milk and cornstarch until WELL blended. If you dont you will end up with clumps of cornstarch. Stir in butter, bouillon, salt and pepper. Heat to boiling, stirring frequently. I added the fresh mushrooms as soon as the butter started melting. Once boiling, simmer on low for about 1 minute or until thickened to desired consistancy.
(You can substitute 1/2 c chicken pieces for cream of chicken or 1/2 cup chopped celery for cream of celery.)
Green Bean Casserole -
Finally to the actually casserole. The other steps are actually really quick and easy and this is not much different.
Mix the Cream of Mushroom, some of the fried onions, and green beans (this is one time I just used canned green beans, rare thing now!). I used about 32 oz, drained. Mix these well.
Bake at 350 for about 30 minutes.
Top with remaining fried onions and bake additional 10-15 minutes.
Robert did not care for the onions on top, but of course he has never been fond of onions. Katherine does not like it because it has onions in it and Daddy does not like the onions. LOL
I thought it was wonderful! Next time I will just make me onions to put on the top of mine. :)
So Thankful for my Dehydrator
The kids have been going through dried fruit so fast! It makes a great snack for church. I have decided that I really do not like paying the prices of the stuff you can buy at the store when I can get a case of fruit for less than $20! I spent a couple hours and cut 5 pounds of strawberries.
Put them in the dehydrator overnight and have half a gallon of dried strawberries!
Next will be Kiwi, then more apples and more bananas! The kids seem hungrier these days... Got to keep up with them and try to save some money at the same time.
Wednesday, November 25, 2009
Lots of new posts tomorrow
Sorry I have not put more up lately... Been busy and crazy and I am figuring out a lot of new recipes.
Going to be posting my adventures in Condensed Cream of Mushroom Soup, Fried Onions, GREEN BEAN CASSEROLE (modified version of MY old recipe, which I modified from the French's Fried Onion Recipe) as well as other things we are making for Thanksgiving.
Having fun, but need to head to bed for now. Have been taking pics as I go tonight so will have a lot and will add some of Katherine helping me tomorrow.
Still working on doughnuts and several other things are in the works as well.
Lots more to come tomorrow or Friday!
Going to be posting my adventures in Condensed Cream of Mushroom Soup, Fried Onions, GREEN BEAN CASSEROLE (modified version of MY old recipe, which I modified from the French's Fried Onion Recipe) as well as other things we are making for Thanksgiving.
Having fun, but need to head to bed for now. Have been taking pics as I go tonight so will have a lot and will add some of Katherine helping me tomorrow.
Still working on doughnuts and several other things are in the works as well.
Lots more to come tomorrow or Friday!
Thursday, November 5, 2009
Apple Fritters
Plan for dinner last night was Stew (check), Dinner Rolls (check), and Apple Fritters (not so check, got started). Plans changed right in the middle of making dinner and had to cut it short. So I covered my bowl and finished the fritters this morning! 
First picture is of them in the fryer.
Second is them done. I am not going to post a recipe for this right now because I think it needs some "tweaking" They say to roll them in cinnamon sugar mixture, but I dont usually have the extra time for that so I will probably just add it to the mixture instead. I also dont think it had enough apple for my liking. Not bad, just going to do some modifications.
Did learn one other thing! Either my fryer is a lot hotter than a standard one or the author likes things VERY well fried! The ones last night Robert did with me reading the instructions to him and then leaving to go grab a quick shower before heading out to church. They were MUCH browner than the ones pictured above and tasted to me a little over done. I like them just about golden brown. Light crunch on outside and soft (but fully cooked) inside.
First picture is of them in the fryer.
Second is them done. I am not going to post a recipe for this right now because I think it needs some "tweaking" They say to roll them in cinnamon sugar mixture, but I dont usually have the extra time for that so I will probably just add it to the mixture instead. I also dont think it had enough apple for my liking. Not bad, just going to do some modifications.
Did learn one other thing! Either my fryer is a lot hotter than a standard one or the author likes things VERY well fried! The ones last night Robert did with me reading the instructions to him and then leaving to go grab a quick shower before heading out to church. They were MUCH browner than the ones pictured above and tasted to me a little over done. I like them just about golden brown. Light crunch on outside and soft (but fully cooked) inside.
Sunday, November 1, 2009
Dinner and Family Activities
We had a wonderful dinner tonight! Had the roasted chicken I started yesterday, fresh green beans, mashed potatoes, gravy, and dinner rolls.
Think I need to finish up the roll mixes I made earlier in the year as they were not seeming as "fresh" as normal, but I also think that may have been partly the honey. I usually use local honey and this was not this time as I could only find an older store brand version today. Guess it is time to go through cabinets again. (This is NOT a chore I look forward to, especially pregnant and starting to loose my balance easier!) Katherine LOVED them though! She had at least two large ones. Of course I had about half the mashed potatoes that I put on the table myself - love mashed potatoes even when not pregnant and it is even better when they are fresh with good homemade gravy!
I love that I am able to provide those things that are familiar to family gatherings in a gluten-free way!
We went on a walk after dinner and everyone walked all the way around the neighborhood - about a mile around main circle. We collected leaves and are going to try and press them in wax paper and send some to Grandma Schaefer.
Off to make more file folder games for kids for when ice storms hit and when baby is born and to clean up kids art stuff.
Saturday, October 31, 2009
Oatmeal Bake
I do not care of regular oatmeal that much but LOVE this recipe. (Thanks Melisa and Nicole for sharing!!!)
I have halved the original recipe and made some other modifications to better suit my family's tastes.
* 3 cups oats (of course I have to make sure they are GF - and not all GF people can tolerate even GF oats)
* 1 cup milk (can probably substitute for some other kind if cant have dairy)
* 1/2 cup oil
* 1 cup brown sugar (probably going to increase a bit more for Robert's sake, he LOVES his SWEET!)
* 2 eggs
* 1 1/2 tsp baking powder
* 1 tsp salt
* 1 tsp cinnamon
I combine all dry ingredients and then add wet. Pour into greased/well sprayed baking pan (will fit into 8x8 will just need to bake longer - that is what I have been using and in my oven it takes about 45 minutes). Bake at 350 until golden brown on top and no liquid can be seen at bottom.
Variations are ENDLESS! I did apple today by adding a shredded Honeycrisp apple to it - figured out how to use a food processor to do it even! You can also add dried fruits or anything else you could think of.
I have halved the original recipe and made some other modifications to better suit my family's tastes.
* 3 cups oats (of course I have to make sure they are GF - and not all GF people can tolerate even GF oats)
* 1 cup milk (can probably substitute for some other kind if cant have dairy)
* 1/2 cup oil
* 1 cup brown sugar (probably going to increase a bit more for Robert's sake, he LOVES his SWEET!)
* 2 eggs
* 1 1/2 tsp baking powder
* 1 tsp salt
* 1 tsp cinnamon
I combine all dry ingredients and then add wet. Pour into greased/well sprayed baking pan (will fit into 8x8 will just need to bake longer - that is what I have been using and in my oven it takes about 45 minutes). Bake at 350 until golden brown on top and no liquid can be seen at bottom.
Variations are ENDLESS! I did apple today by adding a shredded Honeycrisp apple to it - figured out how to use a food processor to do it even! You can also add dried fruits or anything else you could think of.
Okay Finally Broke down and did it!
I have had SO many people in the past year ask me to set up a blog and include the food/recipes that we use. Had a few more today, and had a few minutes (HOW is that possible!?!?) so I am setting one up!
I have been missing being able to bake and sew, especially with another baby on the way and homeschooling, and Robert has been missing having baked things around (especially breads!) that we have decided that Saturday will be "Baking Day" and if Katherine has done her chores she can help and Robert will watch the kids. :) - Now just the sewing part...
This is the first weekend of this and it is Halloween! So far I have roasted a chicken, roasted pumpkin seeds, and made Apple Oatmeal bake. I also got potatoes and green beans ready to be cooked tomorrow for lunch/dinner after church.
I will post recipes in separate posts so that it will be easier to search for them later - I may loose the recipe and need to find it too! If anyone sees a recipe not posted that they want just send me a message and I will try and post it. And if I can figure out how to I will try and post pictures too. Does not look like it will be too difficult so we will see. ;)
I have been missing being able to bake and sew, especially with another baby on the way and homeschooling, and Robert has been missing having baked things around (especially breads!) that we have decided that Saturday will be "Baking Day" and if Katherine has done her chores she can help and Robert will watch the kids. :) - Now just the sewing part...
This is the first weekend of this and it is Halloween! So far I have roasted a chicken, roasted pumpkin seeds, and made Apple Oatmeal bake. I also got potatoes and green beans ready to be cooked tomorrow for lunch/dinner after church.
I will post recipes in separate posts so that it will be easier to search for them later - I may loose the recipe and need to find it too! If anyone sees a recipe not posted that they want just send me a message and I will try and post it. And if I can figure out how to I will try and post pictures too. Does not look like it will be too difficult so we will see. ;)
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